Jasmine-flavored packaged alcoholic beverage

Abstract

To provide an easily drinkable jasmine-flavored alcoholic beverage in which the pungent odor of butanol is suppressed and the sweet, flowery scent of benzyl acetate is imparted, and to provide a method for producing the same.SOLUTION: In a packaged alcoholic beverage containing 10-6000 ppb of butanol, the content of benzyl acetate is adjusted to 10-500 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jasmine-flavored, packaged alcoholic beverage, more particularly to a jasmine-flavored, packaged alcoholic beverage in which the pungent odor of butanol is suppressed and the aroma of benzyl acetate is imparted, and a method for producing the same. [Background technology]

[0002] Compared to continuous distillation spirits, pot stills such as shochu contain more higher fatty acid esters such as ethyl palmitate and ethyl linoleate, which are flavor components derived from the raw materials, giving them a richer, more mellow flavor. On the other hand, butanol, which is contained in large amounts in pot stills, has a characteristic pungent odor, making them difficult to drink.

[0003] As a method for improving the stimulating sensation and aroma of alcoholic beverages, Patent Document 1 describes, with respect to sweet potato shochu, adjusting the concentrations of β-citronellol and ethyl linoleate within a certain range in order to provide sweet potato shochu that maintains its rich flavor while enhancing freshness and sharpness. Patent Document 2 also describes blending a certain amount of benzyl acetate to improve the stimulating sensation of alcohol. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-115274 [Patent Document 2] Japanese Patent Publication No. 2022-102481 Summary of the Invention [Problem to be solved by the invention]

[0005] However, these prior art documents do not address the suppression of the characteristic pungent odor of butanol. On the other hand, the characteristic pungent odor of butanol is a factor that makes alcoholic beverages difficult to drink, so there is a need for an improved alcoholic beverage that is easy to drink and has an improved pungent odor of butanol that is reduced. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the present inventors discovered that by blending a certain concentration of benzyl acetate, one of the fragrance components of jasmine, it is possible to provide an easy-to-drink, packaged alcoholic beverage with a jasmine flavor, in which the pungent odor of butanol is suppressed and the sweet and gorgeous aroma of benzyl acetate is imparted, thereby completing the present invention.

[0007] That is, the present invention relates to, but is not limited to, the following: (1) The butanol content is 10 to 6000 ppb; The benzyl acetate content is 10 to 500 ppb. Jasmine-flavored bottled alcoholic beverage. (2) A bottled alcoholic beverage according to (1), in which the ratio of the benzyl acetate content (b: ppb) to the butanol content (a: ppb) (benzyl acetate content / butanol content (b / a)) is 0.20 or less. (3) A bottled alcoholic beverage according to (1) or (2), further comprising one or more components selected from the group consisting of benzyl benzoate, methyl jasmonate, cis-jasmone, linalool, indole, cis-3-hexen-1-ol, α-terpineol, and β-citronellol. (4) A bottled alcoholic beverage according to any one of (1) to (3), having an alcohol content of 1.0 to 15 v / v%. (5) A bottled alcoholic beverage according to any one of (1) to (4), which does not contain carbon dioxide. (6) A bottled alcoholic beverage according to any one of (1) to (5), which contains a single-still alcoholic beverage. (7) A bottled alcoholic beverage according to any one of (1) to (6), which has been heat-sterilized. (8) A method for producing a jasmine-flavored bottled alcoholic beverage, comprising: adjusting the butanol content to 10 to 6000 ppb; adjusting the content of benzyl acetate to 10 to 500 ppb; and The process of packaging The manufacturing method comprising: [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an easy-to-drink, jasmine-flavored, packaged alcoholic beverage in which the pungent odor of butanol has been reduced and the aroma of benzyl acetate has been imparted. DETAILED DESCRIPTION OF THE INVENTION

[0009] Unless otherwise specified, "ppb" as used herein means parts per billion by weight (w / w).

[0010] 1. Jasmine-flavored bottled alcoholic beverage In one embodiment, the beverage of the present invention is a jasmine-flavored, packaged alcoholic beverage containing a certain amount of butanol and benzyl acetate.

[0011] The beverage of the present invention contains alcohol. The type of alcoholic beverage of the present invention is not particularly limited, but preferred are spirits, liqueur, shochu, gin, vodka, rum, highball, chuhai (chuhai), cocktail, sour, etc.

[0012] In the present invention, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. Furthermore, alcohol content refers to v / v % (volume %) in a beverage. The alcohol content of the beverage of the present invention is not particularly limited, but is typically 1.0 to 15 v / v %. In one embodiment, the upper limit of the alcohol content of the beverage of the present invention is 15 v / v %, 10 v / v %, 8.0 v / v %, or 6.0 v / v %, and the lower limit is 1.0 v / v %, 2.0 v / v %, or 4.0 v / v %. Typically, the range of the alcohol content of the beverage of the present invention is 1.0 to 15 v / v %, 1.0 to 10 v / v %, 2.0 to 8.0 v / v %, or 4.0 to 6.0 v / v %.

[0013] The alcohol used in the beverage of the present invention is not particularly limited, and distilled spirits, fruit wines, sake (Japanese sake), etc. can be used alone or in combination. Examples of distilled spirits include, but are not limited to, pot stills (such as Class B shochu), continuous stills (such as Class A shochu), pot and continuous blended spirits (such as Class A and B blended shochu), spirits (such as vodka, rum, tequila, gin, aquavit, etc.), neutral spirits, liqueurs, etc. The present invention preferably includes pot stills, and more preferably Class B shochu.

[0014] In one aspect, the beverage of the present invention may contain an extract of leaves of Camellia sinensis, an evergreen tree of the Theaceae family (also referred to herein as "tea leaves"). For example, the beverage of the present invention may contain green tea extract, oolong tea extract, black tea extract, or post-fermented tea extract.

[0015] Furthermore, the present invention may be directed to a carbonated beverage containing carbon dioxide gas or a non-carbonated beverage containing no carbon dioxide gas. Although the pungent odor of butanol can be suppressed to a certain extent by adding carbon dioxide gas, this is insufficient from the viewpoint of drinkability. On the other hand, the present invention provides an easy-to-drink, jasmine-flavored, packaged alcoholic beverage that can reduce the pungent odor of butanol regardless of the presence or absence of carbon dioxide gas and is imparted with the sweet and gorgeous aroma of benzyl acetate.

[0016] The beverage of the present invention is packaged in a container. Packaged beverages allow for stable storage over long periods of time. In one embodiment, the beverage of the present invention is an RTD (Ready To Drink) beverage that can be consumed immediately after opening. The type of container for the beverage of the present invention is not particularly limited, and any commonly used container can be used, such as a metal container, a resin container, a paper container, or a glass container. Examples of such containers include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper cartons, and glass containers such as glass bottles.

[0017] In one embodiment, the beverage of the present invention may be a bottled beverage that has been heat-sterilized. Heat sterilization conditions can be selected from methods that achieve effects equivalent to those stipulated in the Food Sanitation Act, specifically, 60 to 150°C for 1 second to 60 minutes. When a heat-resistant container (e.g., a can, glass, etc.) is used, retort sterilization (110 to 140°C, 1 to several tens of minutes) can also be performed. When a non-heat-resistant container (e.g., a PET bottle) is used, for example, the prepared liquid can be sterilized at high temperature for a short time in a plate-type heat exchanger (UHT sterilization: 110 to 150°C, 1 to several tens of seconds), cooled to a certain temperature, and then filled into a container. Various heat sterilization processes can alter the components contained in pot stills and the like, resulting in a harsh, unpleasant aroma. However, adding a certain amount of benzyl acetate can suppress the harsh, unpleasant aroma associated with heat sterilization, thereby providing a drinkable, jasmine-flavored, bottled alcoholic beverage.

[0018] The beverage of the present invention has a jasmine flavor. In this specification, the term "jasmine flavor" refers to the sweet and gorgeous aroma of benzyl acetate, a typical fragrance component of jasmine.

[0019] 2. Butanol In one embodiment, the beverage of the present invention contains butanol at a content of 10 to 6,000 ppb. In another embodiment, the lower limit of the butanol content in the beverage of the present invention is 10 ppb, 100 ppb, 1,000 ppb, 1,500 ppb, 2,000 ppb, 2,500 ppb, or 3,000 ppb, and the upper limit is 6,000 ppb, 5,500 ppb, 5,000 ppb, 4,500 ppb, or 4,000 ppb. Typically, the butanol content in the beverage of the present invention ranges from 10 to 6,000 ppb, 1,000 to 6,000 ppb, 2,000 to 5,000 ppb, or 3,000 to 4,000 ppb. The butanol content in the beverage of the present invention may be adjusted to fall within the above range by adding a commercially available product, or may be adjusted by adding a butanol-containing composition (such as a pot still). If the butanol content in the beverage is too low, the beverage will not feel satisfying as an alcoholic beverage, and the problem of the present invention (the pungent odor of butanol) will not be apparent.On the other hand, if the butanol content in the beverage is too high, the pungent odor will be too strong, and the effect of reducing the pungent odor of butanol by benzyl acetate will not be obtained.

[0020] The butanol content can be measured by a known method, such as HPLC, LC-MS, GC-MS, LC, or GC.

[0021] 3. Benzyl acetate The beverage of the present invention contains benzyl acetate. Benzyl acetate is one of the aromatic components of jasmine and is known to have a sweet and gorgeous jasmine-like aroma. That is, when the benzyl acetate content is within an appropriate range, the sweet and gorgeous aroma can be perceived, but when the benzyl acetate content is too high, the sweet aroma becomes too strong, resulting in an artificial, negative flavor. The benzyl acetate content in the beverage of the present invention is 10 to 500 ppb. In one embodiment, the lower limit of the benzyl acetate content in the beverage of the present invention is 10 ppb, 50 ppb, 80 ppb, or 100 ppb, and the upper limit is 500 ppb, 400 ppb, 300 ppb, or 200 ppb. Typically, the benzyl acetate content in the beverage of the present invention is 10 to 500 ppb, 50 to 400 ppb, or 80 to 200 ppb. In the beverage of the present invention, the content of benzyl acetate may be adjusted to fall within the above range by adding a commercially available product, or may be adjusted by adding a composition containing benzyl acetate (e.g., jasmine tea extract). If the content of benzyl acetate in the beverage is too low, the pungent odor of butanol cannot be reduced, whereas if the content of benzyl acetate in the beverage is too high, the sweet odor of benzyl acetate will be too strong and the beverage will be unsuitable for drinking.

[0022] The content of benzyl acetate can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, or GC.

[0023] 4. Benzyl acetate / butanol ratio In one embodiment, the ratio of the benzyl acetate content (b: ppb) to the butanol content (a: ppb) in the beverage of the present invention (benzyl acetate content / butanol content (b / a)) has a lower limit of 0.010, 0.015, or 0.020, and an upper limit of 0.20, 0.15, or 0.10. Typically, the benzyl acetate content in the beverage of the present invention ranges from 0.20 or less, 0.010 to 0.20, 0.015 to 0.15, or 0.020 to 0.10. By ensuring that the benzyl acetate / butanol ratio (b / a) falls within the above range, it is possible to provide a more palatable, jasmine-flavored, bottled alcoholic beverage that is imparted with the sweet and gorgeous aroma of benzyl acetate while reducing the pungent odor of butanol.

[0024] 5. Other ingredients In one embodiment, the beverage of the present invention may further contain components such as benzyl benzoate, methyl jasmonate, cis-jasmone, linalool, indole, cis-3-hexen-1-ol, α-terpineol, and β-citronellol. These components are known as aroma components of jasmine or jasmine tea. The content of each of these components is not particularly limited, but can be, for example, 0.05 to 500 ppb, preferably 0.10 to 100 ppb, and more preferably 1.0 to 50 ppb.

[0025] In addition, the beverage of the present invention may contain additives such as sweeteners, acidulants, sugars, acids, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as they do not interfere with the effects of the present invention.

[0026] 6. Manufacturing method for jasmine-flavored bottled alcoholic beverages In one aspect, the present invention provides a method for producing a bottled, jasmine-flavored alcoholic beverage, comprising the steps of adjusting the butanol content in the beverage to 10 to 6,000 ppb, adjusting the benzyl acetate content in the beverage to 10 to 500 ppb, and packaging the beverage. This method makes it possible to provide an easy-to-drink, bottled, jasmine-flavored alcoholic beverage in which the pungent odor of butanol is suppressed and the sweet, gorgeous aroma of benzyl acetate is imparted. That is, in one aspect, the present invention also provides a method for suppressing the pungent odor of butanol and imparting the sweet, gorgeous aroma of benzyl acetate.

[0027] In the production method of the present invention, the range of the butanol content, the range of the benzyl acetate content, the type of container, etc. are the same as those described above for the beverage.

[0028] The production method of the present invention may further include a step of adjusting the benzyl acetate / butanol ratio to 0.20 or less, a step of adjusting the alcohol content to 1.0 to 15 v / v%, a step of blending other aroma components other than benzyl acetate (benzyl benzoate, methyl jasmonate, cis-jasmone, linalool, indole, cis-3-hexen-1-ol, α-terpineol, β-citronellol), a step of blending a pot still, and a step of heat sterilization. The order of the steps is not particularly limited as long as a bottled alcoholic beverage can be produced in which the content of each component falls within the specified range. In addition, in the production method of the present invention, the range of the benzyl acetate / butanol ratio, the range of alcohol content and its adjustment method, the content of other aroma components other than benzyl acetate, the type of pot still, the heat sterilization method, and the like are the same as those described above for beverages. [Example]

[0029] Specific examples of the present invention are shown below. The following specific examples are intended to aid in understanding the present invention, and are not intended to limit the scope of the present invention to the specific examples.

[0030] [Example 1] Relationship between butanol content and pungent odor of butanol

[0031] Pure water was added to commercially available neutral alcohol to adjust the alcohol content to 5.0 v / v%, and then commercially available butanol was added to the mixture to the content shown in Table 1 to prepare each sample. Five trained panelists evaluated the "pungent butanol odor" of each sample using a sensory test based on the following criteria. Prior to the sensory test, the trained panelists standardized the evaluation criteria for the "pungent butanol odor." The results are shown in Table 1.

[0032] <Sensory evaluation criteria: pungent odor of butanol> No pungent butanol odor detected 5 points The pungent smell of butanol is barely noticeable: 4 points Slight pungent butanol odor: 3 points 2 points for the pungent smell of butanol The pungent smell of butanol is strong and unsuitable for drinking: 1 point

[0033] [Table 1]

[0034] As shown in Table 1, pure water was added to commercially available neutral alcohol to make the alcohol content 5 v / v%, and then butanol was added to the amount shown in Table 1.The results showed that the pungent odor of butanol became stronger in proportion to the amount of butanol added.

[0035] [Example 2] Suppression of the pungent odor of butanol by blending benzyl acetate and comprehensive evaluation of the sweet and gorgeous scent of benzyl acetate Commercially available neutral alcohol was mixed with purified water to achieve an alcohol content of 5.0 v / v%, and then commercial butanol (Tokyo Chemical Industry Co., Ltd.) and benzyl acetate (Tokyo Chemical Industry Co., Ltd.) were added to the mixture at the concentrations listed in Table 2. Each sample was evaluated by five trained panelists for its "pungent butanol odor," "benzyl acetate aroma," and "overall evaluation" based on the following criteria. The "benzyl acetate aroma" was evaluated based on the intensity of the sweet and elegant aroma of benzyl acetate. The "overall evaluation" was evaluated based on whether the suppression of the pungent butanol odor combined with the benzyl acetate aroma provided a palatable jasmine-flavored alcoholic beverage. A sample receiving a score of 3 or higher was considered preferable for the "overall evaluation." Prior to the sensory evaluation, the five trained panelists standardized the evaluation criteria for the "pungent butanol odor," "benzyl acetate aroma," and "overall evaluation." The results are shown in Table 2.

[0036] <Sensory evaluation criteria: pungent odor of butanol (same as in Example 1)> No pungent butanol odor detected 5 points The pungent smell of butanol is barely noticeable: 4 points Slight pungent butanol odor: 3 points 2 points for the pungent smell of butanol The pungent smell of butanol is strong and unsuitable for drinking: 1 point

[0037] <Sensory evaluation criteria: benzyl acetate aroma> The sweet and gorgeous scent of benzyl acetate is well balanced. 5 points The sweet and gorgeous fragrance of benzyl acetate is pleasant. 4 points 3 points: Enjoy the sweet and gorgeous scent of benzyl acetate Strong sweet smell of benzyl acetate 2 points The sweet smell of benzyl acetate is too strong and feels artificial. 1 point

[0038] <Sensory evaluation criteria: overall evaluation> Very good 5 points Good 4 points Fairly good 3 points Not good 2 points Not suitable for drinking: 1 point

[0039] [Table 2]

[0040] As shown in Table 2, by adjusting the butanol content and benzyl acetate content in an alcoholic beverage within a predetermined range, the pungent odor of butanol is suppressed and the sweet and gorgeous aroma of benzyl acetate is imparted, resulting in an easy-to-drink jasmine-flavored alcoholic beverage. It was also revealed that by setting the ratio of benzyl acetate content to butanol content to 0.20 or less, an even easier-to-drink jasmine-flavored alcoholic beverage can be obtained.

[0041] [Example 3] Effect of adjusting butanol content using pot still spirits on overall evaluation Each sample listed in Table 3 was prepared by substituting commercially available barley shochu, a type of pot still, with commercially available neutral alcohol, pure water, and commercially available benzyl acetate instead of commercially available butanol. Five trained panelists performed a sensory evaluation of the "overall evaluation" of each sample obtained based on the same criteria as in Example 2. The results are shown in Table 3.

[0042] [Table 3]

[0043] As can be seen from the results in Table 3, even when the butanol content was adjusted using Class B shochu, a type of pot still, a delicious jasmine-flavored alcoholic beverage was obtained, regardless of the alcohol content, by combining the suppression of the pungent odor of butanol with the sweet and gorgeous aroma of benzyl acetate. [Industrial Applicability]

[0044] The present invention relates to a novel means for providing an easy-to-drink jasmine-flavored alcoholic beverage in which the pungent odor of butanol is suppressed and the sweet and gorgeous aroma of benzyl acetate is imparted, and therefore has high industrial applicability.

Claims

1. The butanol content is 10 to 6000 ppb, The benzyl acetate content is 10 to 500 ppb. Jasmine-flavored bottled alcoholic beverage.

2. 2. The bottled alcoholic beverage according to claim 1, wherein the ratio of the benzyl acetate content (b: ppb) to the butanol content (a: ppb) (benzyl acetate content / butanol content (b / a)) is 0.20 or less.

3. The bottled alcoholic beverage according to claim 1, further comprising one or more components selected from the group consisting of benzyl benzoate, methyl jasmonate, cis-jasmone, linalool, indole, cis-3-hexen-1-ol, α-terpineol, and β-citronellol.

4. The bottled alcoholic beverage according to any one of claims 1 to 3, having an alcohol content of 1.0 to 15 v / v%.

5. The bottled alcoholic beverage according to any one of claims 1 to 3, which does not contain carbon dioxide.

6. The bottled alcoholic beverage according to any one of claims 1 to 3, comprising a pot still.

7. The bottled alcoholic beverage according to any one of claims 1 to 3, which has been heat-sterilized.

8. A method for producing a jasmine-flavored packaged alcoholic beverage, comprising: adjusting the butanol content to 10 to 6000 ppb; adjusting the content of benzyl acetate to 10 to 500 ppb; and The process of packaging The manufacturing method comprising:

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