Distilled spirits and methods for producing the same

Abstract

To provide a distilled spirit with enhanced juniper berry flavor, and a method for producing the same. [Solution] In distilled spirits, an extract of juniper berry pulp is added, and α-pinene and β-pinene are added, and the ratio of the concentration of α-pinene to the concentration of β-pinene is adjusted to 10 or less.

Description

Technical Field

[0001] The present invention relates to distilled spirits and a method for producing the same.

Background Art

[0002] With the diversification of preferences for alcoholic beverages in recent years, the needs for alcoholic beverages have also diversified, and various improvement technologies have been developed. Among them, in recent years, the needs for gin-based alcoholic beverages and gin itself have been increasing, and in order to meet such needs, the development of technologies for gin-based alcoholic beverages and gin itself has been actively carried out.

[0003] By the way, gin is a distilled spirit flavored with the cones of juniper berries, especially the cones of Juniperus communis, and is characterized by a refreshing and dry taste and a high sense of coolness. Therefore, the use of juniper berries is essential for the production of gin. Conventionally, the flavor components have been extracted by immersing the cones of juniper berries (i.e., seeds and pulp) directly in alcohol or contacting them with steam without processing, and transferring the flavor to the alcohol.

[0004] On the other hand, the cones of juniper berries have seeds and pulp, and at present, sufficient knowledge has not been obtained regarding what flavors each of them brings to distilled spirits. Also, there is a problem that it requires an extremely large cost to separate the seeds and pulp of the cones of juniper berries. Therefore, although technologies for extracting flavor components from the pulverized material obtained by pulverizing fruits have been proposed, separating the fruits into seeds and pulp and selectively extracting the respective flavor components has not been done very much, and in particular, separating the seeds and pulp of the cones of juniper berries and selectively extracting the respective flavor components has never been done.

[0005] Also, in distilled spirits, almost no research has been done on technologies for improving the refreshing and dry taste and high sense of coolness caused by juniper berries. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2020-43771

[0007] Therefore, regarding the flavoring of distilled spirits with juniper berries, there has been insufficient research on methods other than the conventional use of juniper berry cones. Developing further methods for flavoring with juniper berries remains an ongoing technical challenge.

[0008] Under these circumstances, the inventors have found that the above problems can be solved by blending an extract of juniper berry pulp with distilled spirits and further adjusting the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirits to 10 or less. The present invention is based on this finding. In other words, the gist of the present invention is as follows.

[0009] [1] A distilled spirit containing an extract of juniper berry pulp, It contains α-pinene and β-pinene, The distilled spirits wherein the ratio of the concentration of α-pinene to the concentration of β-pinene is 10 or less. [2] The distilled spirit described in [1], wherein the concentration of α-pinene per 100 v / v% of alcohol concentration is 160 ppm or less. [3] A distilled spirit as described in [1] or [2], wherein the concentration of β-pinene per 100 v / v% of alcohol concentration is 0.5 to 16 ppm. [4] A distilled spirit as described in any of [1] to [3], wherein the concentration of linalool per 100 v / v% of alcohol concentration is 0 to 0.1 ppm. [5] A distilled spirit as described in any of [1] to [4], which does not contain any plant-derived extracts other than juniper berries. [6] A distilled spirit as described in any of [1] to [5], which does not contain an extract of juniper berry seeds. [7] A distilled spirit, as described in any of [1] to [6], which is a maceration of juniper berry pulp. [8] A method for producing a distilled spirit having the refreshing taste of juniper berries, The process of blending juniper berry pulp extract with the raw distilled spirit, and A step to adjust the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less. The manufacturing method, including the above. [9] A method for improving the refreshing taste of juniper berries in distilled spirits, The process of blending juniper berry pulp extract into distilled spirits, and A step to adjust the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less. The method, including the method described above.

[0010] According to the present invention, a distilled spirit with enhanced juniper berry freshness and a method for producing the same are provided. Specific description of the invention

[0011] In this specification, the unit "ppm" is synonymous with "mg / L".

[0012] In this specification, "juniper berry pulp" refers to the pulp portion of juniper berries, particularly the cones of the European juniper, obtained by removing as many seeds as possible, and which is substantially seedless. However, it is not excluded that a very small amount of seeds may inevitably remain in the pulp portion when the seeds are removed. The juniper berry cones used to obtain the juniper berry pulp may be dried or fresh.

[0013] <Distilled spirits> According to one aspect of the present invention, a distilled spirit (hereinafter also referred to as "the distilled spirit of the present invention") is provided. The distilled spirit of the present invention is characterized by containing an extract of juniper berry pulp, further containing α-pinene and β-pinene, and having a ratio of the concentration of α-pinene to the concentration of β-pinene adjusted to 10 or less. Due to these technical features, the distilled spirit of the present invention has an enhanced refreshing sensation due to juniper berries compared to conventional distilled spirits flavored with juniper berries (e.g., gin). In this specification, "refreshing sensation of juniper berries" or "refreshing sensation due to juniper berries" refers to the flavor and aroma perceived when consuming the distilled spirit, particularly the cones of the European juniper berry, and more specifically, a refreshing, mellow, dry taste and a cool, tingling aroma.

[0014] In this specification, "distilled spirits" are not particularly limited as long as they are produced by distillation, but single-distilled spirits are preferred. Examples of single-distilled spirits include gin, spirits, shochu, rum, brandy, and whiskey. The distilled spirit of the present invention is preferably gin.

[0015] The distilled spirit of the present invention contains an extract of juniper berry pulp. The method of extracting the juniper berry pulp is not particularly limited as long as the effects of the present invention are achieved, but examples include extraction with ethanol and pressing. In one embodiment, the extraction of juniper berry pulp is carried out by immersing the juniper berry pulp in alcohols that are raw materials for the distilled spirit of the present invention (for example, raw alcohol). That is, in one embodiment, the distilled spirit of the present invention is an infusion of juniper berry pulp.

[0016] When extracting from juniper berry pulp by immersing it in raw alcohol, for example, immerse 1 to 100 g of juniper berry pulp in 50 to 5000 mL of raw alcohol adjusted to an alcohol content of 40 to 100%, and let it stand at room temperature (25°C) for 10 minutes to 12 hours.

[0017] The alcohol content of the raw alcohol can be appropriately set according to the amount of the raw alcohol, the amount of the juniper berry pulp, the temperature and time of soaking, etc., but it is preferably 40 to 90%, more preferably 50 to 80%, and even more preferably 50 to 70%.

[0018] The amount of the juniper berry pulp soaked in the raw alcohol can be appropriately set according to the alcohol content of the raw alcohol, the amount of the raw alcohol, the temperature and time of soaking, etc., but per 1 L of the raw alcohol, it is preferably 20 to 150 g, more preferably 50 to 120 g, and even more preferably 80 to 90 g.

[0019] The standing time after soaking the juniper berry pulp in the raw alcohol can be appropriately set according to the alcohol content of the raw alcohol, the amount of the raw alcohol, the amount of the juniper berry pulp, the temperature of soaking, etc., but it is preferably 10 minutes to 6 hours, more preferably 20 minutes to 3 hours, and even more preferably 30 minutes to 2 hours.

[0020] In a preferred embodiment, the distilled liquor of the present invention does not contain an extract of juniper berry seeds. In a particularly preferred embodiment, the distilled liquor of the present invention does not contain plant-derived components for flavoring other than the juniper berry pulp.

[0021] The distilled liquor of the present invention contains α-pinene and β-pinene, and the value of the ratio of the concentration of α-pinene to the concentration of β-pinene (concentration of α-pinene / concentration of β-pinene) is adjusted to 10 or less. By setting the value of the ratio of the concentration of α-pinene to the concentration of β-pinene to 10 or less, the refreshing feeling of juniper berry in the distilled liquor can be further enhanced. Also, the value of the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled liquor of the present invention is preferably 9 or less, more preferably 7 or less, even more preferably 5 or less, and particularly preferably 4 or less.

[0022] The concentration of α-pinene in the distilled spirits of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is preferably as low as possible. That is, the lower limit value of the concentration of α-pinene is preferably 0 ppm per 100 v / v% of the alcohol concentration of the distilled spirits (i.e., when the alcohol concentration of the distilled spirits is 100 v / v%). Also, the upper limit value of the concentration of α-pinene in the distilled spirits of the present invention is preferably 160 ppm, more preferably 100 ppm, even more preferably 50 ppm, and particularly preferably 10 ppm per 100 v / v% of the alcohol concentration of the distilled spirits. By setting the concentration of α-pinene per 100 v / v% of the alcohol concentration of the distilled spirits to 160 ppm or less, the refreshing feeling of the distilled spirits can be improved. Also, the range of the concentration of α-pinene in the distilled spirits is preferably 0 to 160 ppm, more preferably 0 to 100 ppm, even more preferably 0 to 50 ppm, and particularly preferably 0 to 10 ppm per 100 v / v% of the alcohol concentration of the distilled spirits.

[0023] The concentration of α-pinene in the distilled spirits of the present invention may be adjusted by increasing or decreasing the amount of α-pinene itself added to the distilled spirits of the present invention, or by increasing or decreasing the amount of raw materials containing α-pinene added to the distilled spirits of the present invention. Also, it may be adjusted by increasing or decreasing the amount of raw materials that generate α-pinene during the production process of the distilled spirits of the present invention. These adjustments may be made individually for one type, or in combination for two or more types.

[0024] The concentration of α-pinene in the distilled spirits can be measured, for example, by gas chromatography / hydrogen flame ionization detection method (GC / FID method). Specifically, the distilled spirits to be the sample are placed in a vial, heated to 50°C, the aroma components in the vial are sucked with a syringe, and the aroma components can be measured by subjecting them to quantitative analysis using gas chromatography. Examples of the analyzer used for such measurement include the gas chromatograph "Agilent8890GC" (manufactured by Agilent Technologies). The detailed conditions of the GC / FID method can be, for example, the following conditions. <Analysis conditions for α-pinene GC / FID method> Equipment: Agilent 8890GC PAL-RSI120 Sampler Column: Agilent J&W DB-5 60m, 0.32mm id, 0.25μm Film 1 μL of liquid injection Split ratio 15:1 Inlet: 250℃ Oven temperature: 60°C, 0 minutes - 5°C / min → 100°C - 3°C / min → 142°C - 12°C / min → 240°C, 10 minutes Carrier gas: Pure nitrogen 0.93 mL / min Detector: FID 250℃ Retention time and concentration of additives in standard material-added samples α-pinene: 12.675 min, 4.1 mg / L Methyl myristate: 32.48 min (internal standard), 2.0 mg / L

[0025] The concentration of β-pinene in the distilled spirit of the present invention is not particularly limited as long as the effects of the present invention are achieved, but the lower limit is preferably 0.5 ppm, more preferably 1 ppm, and even more preferably 2 ppm per 100 v / v% alcohol concentration of the distilled spirit (i.e., when the alcohol concentration of the distilled spirit is 100 v / v%). By setting the concentration of β-pinene to 0.5 ppm or more per 100 v / v% alcohol concentration of the distilled spirit, the refreshing feeling of the distilled spirit can be improved. Furthermore, the concentration of β-pinene in the distilled spirit of the present invention is preferably as high as possible, for example, the upper limit of the β-pinene concentration can be 5 ppm, 20 ppm, 40 ppm, etc., per 100 v / v% alcohol concentration of the distilled spirit. Furthermore, the range of β-pinene concentration in distilled spirits can be, for example, 0.5-40 ppm, 0.5-20 ppm, 0.5-5 ppm, 1-40 ppm, 1-20 ppm, 1-5 ppm, 2-40 ppm, 2-20 ppm, 2-5 ppm, etc., per 100 v / v% of the alcohol concentration of the distilled spirits.

[0026] The concentration of β-pinene in the distilled spirit of the present invention may be adjusted by increasing or decreasing the amount of β-pinene itself added to the distilled spirit of the present invention, by increasing or decreasing the amount of raw materials containing β-pinene added to the distilled spirit of the present invention, or by increasing or decreasing the amount of raw materials that generate β-pinene during the manufacturing process of the distilled spirit of the present invention. These adjustments may be made individually or in combination of two or more.

[0027] The concentration of β-pinene in distilled spirits can be measured, for example, by gas chromatography / mass spectrometry (GC / MS). Specifically, the distilled spirit sample is placed in a vial, heated to 50°C, and the aroma components in the vial are drawn up with a syringe and subjected to quantitative analysis using gas chromatography. An example of an analyzer used for such measurement is the gas chromatograph "GC-2014" (manufactured by Shimadzu Corporation). The detailed conditions for the GC / MS method can be, for example, as follows. <Analytical conditions for β-pinene GC / MS method> Equipment:GC-2014 Column: Agilent J&W DB-Heavy Wax 60m, 0.25mm id, 0.25μm Film. Oven temperature: 40°C, 3 minutes → 11 minutes - 15°C / minute → 13 minutes - 4°C / minute → 250°C, 8 minutes Carrier gas: Helium Transfer line temperature: 250℃ MS ion source temperature: 230℃ Quadrupole temperature: 150℃ Retention time: β-pinene = 8.198 minutes

[0028] In one embodiment, the distilled spirit of the present invention has a linalool concentration of 0 to 0.1 ppm per 100 v / v% alcohol concentration. By setting the linalool concentration of the distilled spirit to 0 to 0.1 ppm per 100 v / v% alcohol concentration, the refreshing sensation of juniper berries in the distilled spirit can be more easily perceived.

[0029] The concentration of linalool in the distilled spirit of the present invention may be adjusted by increasing or decreasing the amount of linalool itself added to the distilled spirit of the present invention, by increasing or decreasing the amount of raw materials containing linalool added to the distilled spirit of the present invention, or by increasing or decreasing the amount of raw materials that generate linalool during the manufacturing process of the distilled spirit of the present invention. These adjustments may be made individually or in combination of two or more.

[0030] The concentration of linalool in distilled spirits can be measured, for example, by GC / MS. Specifically, the distilled spirit sample is placed in a vial, heated to 50°C, and the aroma components in the vial are drawn up with a syringe and subjected to quantitative analysis using gas chromatography. An example of an analyzer used for such measurement is the gas chromatograph "GC-2014" (manufactured by Shimadzu Corporation). The detailed conditions for the GC / MS method can be, for example, as follows. <Analytical conditions for linalool GC / MS method> Equipment:GC-2014 Column: Agilent J&W DB-Heavy Wax 60m, 0.25mm id, 0.25μm Film. Oven temperature: 40°C, 3 minutes → 11 minutes - 15°C / minute → 13 minutes - 4°C / minute → 250°C, 8 minutes Carrier gas: Helium Transfer line temperature: 250℃ MS ion source temperature: 230℃ Quadrupole temperature: 150℃ Retention time: Linalool = 12.899 minutes

[0031] The alcohol concentration of the distilled spirit of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is for example 1 to 80 v / v%, preferably 10 to 70 v / v%, more preferably 20 to 60 v / v%, and even more preferably 30 to 50 v / v%.

[0032] The alcohol concentration in the distilled spirits of the present invention can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan (the "National Tax Agency's Prescribed Analytical Methods" issued by the National Tax Agency of Japan).

[0033] The alcohol concentration may be adjusted by blending ethanol itself into the distilled spirit of the present invention, by blending an ethanol-containing raw material into the distilled spirit of the present invention, or by blending a raw material that produces ethanol during the manufacturing process of the distilled spirit of the present invention. These adjustments may be made individually or in combination of two or more. When increasing or decreasing the content of an ethanol-containing raw material in the distilled spirit of the present invention, such an ethanol-containing raw material is not particularly limited as long as it is a raw material whose safety as a food product has been confirmed, and examples include raw alcohol, distilled spirits, fermented products of grains or fruit components (e.g., fruit juice, etc.). The ethanol-containing raw material may be used individually or in combination of two or more. As for the distilled spirit, for example, vodka, shochu, tequila, rum, gin, whiskey, etc. can be used. In one embodiment, the alcohol concentration of the distilled spirit of the present invention is adjusted by blending raw alcohol into the distilled spirit of the present invention.

[0034] The distilled spirits of the present invention can be made by injecting carbon dioxide, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted as appropriate according to preference, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C).

[0035] The pH of the distilled spirit of the present invention is not particularly limited, but is preferably 2.5 to 7.0.

[0036] The distilled spirits of the present invention may contain other components used in the manufacture of beverages. Examples of such other components include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized sugar, sugar alcohols, etc.), colorants, flavorings, and food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, etc.). Depending on the type and / or content of the above-mentioned other components, the distilled spirits of the present invention may not fall under the definition of "distilled spirits" under the Japanese Liquor Tax Law. However, according to one embodiment of the present invention, an alcoholic beverage is provided that contains the distilled spirits of the present invention but does not fall under the definition of "distilled spirits" under the Japanese Liquor Tax Law. Examples of such alcoholic beverages include mixed alcoholic beverages under the Japanese Liquor Tax Law.

[0037] In order to make the refreshing sensation of juniper berries more easily perceived, it is preferable to use juniper berry pulp alone as a botanical to impart flavor to the distilled spirit. That is, in a preferred embodiment, the distilled spirit of the present invention does not contain any plant-derived extracts other than juniper berries. On the other hand, the distilled spirit of the present invention may, if necessary, contain the fruit itself or a part of it (e.g., fruit juice, pulp, peel, etc.). The type of such fruit is not particularly limited as long as the effects of the present invention are achieved, and examples include citrus fruits (e.g., lemon, grapefruit, lime, orange, Satsuma mandarin, shikwasa (Hirami lemon), mandarin, yuzu, tangerine, tangelo, calamansi, etc.), apple, peach, plum, melon, strawberry, banana, grape, pineapple, mango, papaya, passion fruit, guava, acerola, pear, apricot, lychee, blackcurrant, European pear, plums, etc. Fruits may be used individually or in combination of two or more types.

[0038] The distilled spirits of the present invention can be provided as a packaged beverage. The containers used for the distilled spirits of the present invention are not particularly limited as long as they are containers commonly used for filling beverages, and examples include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. Preferably, metal cans / barrels, plastic bottles (e.g., PET bottles), and bottles are used as containers.

[0039] <Method of producing distilled spirits> According to another aspect of the present invention, a method for producing a distilled spirit having the refreshing taste of juniper berries is provided (hereinafter also simply referred to as "the production method of the present invention").

[0040] The present invention's manufacturing method includes (a) a step of blending an extract of juniper berry pulp with a raw distilled spirit, and (b) a step of adjusting the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less.

[0041] The method for incorporating the juniper berry pulp extract into the raw distilled spirit in step (a) is not particularly limited, but one example is to add the juniper berry pulp extract obtained by ethanol extraction, pressing, etc., to the raw distilled spirit. In one embodiment, the method for incorporating the juniper berry pulp extract into the raw distilled spirit is to immerse the juniper berry pulp in the raw distilled spirit itself.

[0042] When incorporating an extract of juniper berry pulp into a raw distilled spirit by macerating the juniper berry pulp into the raw distilled spirit itself, the maceration conditions are not particularly limited as long as the effects of the present invention are achieved. For example, the maceration conditions can be the same as those described above for the "distilled spirit".

[0043] The method for adjusting the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirits to 10 or less in step (b) is not particularly limited. It may be adjusted by increasing or decreasing the amount of α-pinene and / or β-pinene itself added to the distilled spirits, by increasing or decreasing the amount of raw materials containing α-pinene and / or β-pinene added to the distilled spirits, or by increasing or decreasing the amount of raw materials that produce α-pinene and / or β-pinene during the distilled spirits manufacturing process. These adjustments may be performed individually or in combination of two or more.

[0044] In a preferred embodiment, the manufacturing method of the present invention does not include the step of incorporating an extract of juniper berry seeds. In a particularly preferred embodiment, the manufacturing method of the present invention does not include the step of incorporating any plant-derived ingredients for flavoring other than an extract of juniper berry pulp.

[0045] <Methods to enhance the refreshing taste of juniper berries in distilled spirits> In yet another aspect of the present invention, a method for improving the refreshing taste of juniper berries in a distilled spirit is provided (hereinafter also simply referred to as "the method of the present invention").

[0046] The method of the present invention includes (a) a step of blending an extract of juniper berry pulp with a distilled spirit, and (b) a step of adjusting the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less.

[0047] The method for incorporating the juniper berry pulp extract into the distilled spirit in step (a) is not particularly limited, but one example is to add the juniper berry pulp extract obtained by extraction with ethanol, pressing, etc., to the distilled spirit. In one embodiment, the method for incorporating the juniper berry pulp extract into the distilled spirit is to immerse the juniper berry pulp in the raw distilled spirit itself.

[0048] When incorporating juniper berry pulp extract into distilled spirits by macerating juniper berry pulp in the distilled spirit itself, the maceration conditions are not particularly limited as long as the effects of the present invention are achieved. For example, the maceration conditions can be the same as those described above for the "distilled spirit".

[0049] The method for adjusting the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirits to 10 or less in step (b) is not particularly limited. It may be adjusted by increasing or decreasing the amount of α-pinene and / or β-pinene itself added to the distilled spirits, by increasing or decreasing the amount of raw materials containing α-pinene and / or β-pinene added to the distilled spirits, or by increasing or decreasing the amount of raw materials that produce α-pinene and / or β-pinene during the distilled spirits manufacturing process. These adjustments may be performed individually or in combination of two or more.

[0050] In a preferred embodiment, the method of the present invention does not include the step of incorporating an extract of juniper berry seeds. In a particularly preferred embodiment, the method of the present invention does not include the step of incorporating any plant-derived ingredients for flavoring other than an extract of juniper berry pulp. [Examples]

[0051] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0052] Test Example 1: Examination of the refreshing sensation of juniper berry in distilled spirits containing juniper berry extract. Dried juniper cones and raw alcohol (alcohol concentration 60 v / v%) were prepared as raw materials. Distilled spirits containing only extract of dried juniper cone seeds as a plant component for flavoring (Test Section 1-1), distilled spirits containing only extract of dried juniper cone seeds and pulp as a plant component for flavoring (Test Section 1-2), and distilled spirits containing only extract of dried juniper cone pulp as a plant component for flavoring (Test Section 1-3) were prepared according to the following procedures.

[0053] 5.6 g of seeds, from which as much pulp as possible had been removed from dried juniper cones, were added to 250 mL of raw alcohol and steeped at room temperature for 1 hour. Then, the resulting steeping solution was distilled using a glass still while blowing steam into it to obtain 235 mL of distilled spirits for test plot 1-1.

[0054] 500 mL of raw alcohol was mixed with 11.25 g of crushed dried juniper cones, and the mixture was steeped at room temperature for 1 hour. The resulting immersion liquid was then distilled using a glass still while heating the still with a heater to obtain 470 mL of distilled spirits from test plots 1 and 2.

[0055] 500 mL of raw alcohol was mixed with 11.25 g of pulp from dried juniper cones, from which the seeds had been removed, and steeped at room temperature for 1 hour. Then, the resulting steeping solution was distilled using a glass still while heating the still with a heater, yielding 470 mL of distilled spirits from test plots 1-3.

[0056] The α-pinene concentrations of each distilled spirit obtained from test sections 1-1 to 1-3 were measured by gas chromatography / flame ionization detection (GC / FID) under the analytical conditions shown below. The results are shown in Table 1. In Table 1, "ppm / PAL" refers to the concentration (ppm) per 100 v / v% alcohol concentration (relative to Pure Alcohol). In Table 1, all α-pinene concentration values ​​for each distilled spirit are quantitative values, and it was confirmed that the coefficient of variation calculated from the standard deviation of three measurements was less than 10. <Analysis conditions for α-pinene GC / FID method> Equipment: Agilent 8890GC PAL-RSI120 Sampler Column: Agilent J&W DB-5 60m, 0.32mm id, 0.25μm Film 1 μL of liquid injection Split ratio 15:1 Inlet: 250℃ Oven temperature: 60°C, 0 minutes - 5°C / min → 100°C - 3°C / min → 142°C - 12°C / min → 240°C, 10 minutes Carrier gas: Pure nitrogen 0.93 mL / min Detector: FID 250℃ Retention time and concentration of additives in standard material-added samples α-pinene: 12.675 min, 4.1 mg / L Methyl myristate: 32.48 min (internal standard), 2.0 mg / L

[0057] The β-pinene concentrations of each distilled spirit obtained from test plots 1-1 to 1-3 were measured by gas chromatography / mass spectrometry (GC / MS) under the analytical conditions shown below. The results are shown in Table 1. In Table 1, the β-pinene concentration values ​​for each distilled spirit are quantitative values, and it was confirmed that the coefficient of variation calculated from the standard deviation of three measurements was less than 10. <Analytical conditions for β-pinene GC / MS method> Equipment:GC-2014 Column: Agilent J&W DB-Heavy Wax 60m, 0.25mm id, 0.25μm Film. Oven temperature: 40°C, 3 minutes → 11 minutes - 15°C / minute → 13 minutes - 4°C / minute → 250°C, 8 minutes Carrier gas: Helium Transfer line temperature: 250℃ MS ion source temperature: 230℃ Quadrupole temperature: 150℃ Retention time: β-pinene = 8.198 minutes

[0058] The linalool concentrations of each distilled spirit obtained from test plots 1-1 to 1-3 were measured by GC / MS under the analytical conditions described below. The results are shown in Table 1. In Table 1, all linalool concentration values ​​for each distilled spirit are quantitative values, and it was confirmed that the coefficient of variation calculated from the standard deviation of three measurements was less than 10. <Analytical conditions for linalool GC / MS method> Equipment:GC-2014 Column: Agilent J&W DB-Heavy Wax 60m, 0.25mm id, 0.25μm Film. Oven temperature: 40°C, 3 minutes → 11 minutes - 15°C / minute → 13 minutes - 4°C / minute → 250°C, 8 minutes Carrier gas: Helium Transfer line temperature: 250℃ MS ion source temperature: 230℃ Quadrupole temperature: 150℃ Retention time: Linalool = 12.899 minutes

[0059] [Table 1]

[0060] Next, a sensory evaluation was conducted on the "refreshing juniper berry sensation" of each distilled spirit from test sections 1-1 to 1-3. Specifically, a panel of five trained individuals scored the "refreshing juniper berry sensation" of each distilled spirit from test sections 1-1 to 1-3 according to the following five-point evaluation criteria (in 0.5-point increments). The results are shown in Table 2 as "mean ± standard deviation". In the sensory evaluation, 60 v / v% raw material alcohol was used as a negative control with a score of 1. Although a positive control was not set, the sensory evaluation was conducted by coordinating scores among the panels according to the intensity of the "refreshing juniper berry sensation". In Table 2, a score of 3.0 or higher was considered to indicate an effect that improved the refreshing juniper berry sensation. 1: I can't taste any of the refreshing flavor of juniper berries. 2: The refreshing taste of juniper berries is barely noticeable. 3: The refreshing taste of juniper berries is slightly stronger. 4: The refreshing taste of juniper berries is strongly felt. 5: The refreshing taste of juniper berries is very strong.

[0061] [Table 2]

[0062] The results shown in Table 2 indicate that in distilled spirits, the more extract of dried juniper cone pulp it contains, the more the refreshing sensation of juniper berries improves.

[0063] Test Example 2: Examination of the relationship between the concentration and ratio of α-pinene and β-pinene and the refreshing sensation of juniper berries. As raw materials, α-pinene and β-pinene, along with raw material alcohol (alcohol concentration 20 v / v%), were prepared. α-pinene and / or β-pinene were added to the raw material alcohol, respectively, so that the concentrations of α-pinene and β-pinene, and the ratio of the concentration of α-pinene to the concentration of β-pinene (α-pinene concentration / β-pinene concentration), were as shown in Table 3, to obtain the alcohol solutions for test groups 2-1 to 2-7.

[0064] [Table 3]

[0065] Next, a sensory evaluation was conducted on the "refreshing sensation of juniper berries" of each alcoholic beverage in test groups 2-1 to 2-7. The sensory evaluation was performed by a trained panel of five individuals using the same method as in Test Example 1. The results are shown in Table 3 as "mean ± standard deviation". In the sensory evaluation, test group 2-7, which contained 12 ppm / PAL of α-pinene and 0.8 ppm / PAL of β-pinene, was set as a negative control with a score of 1, and test group 2-1, which contained 0 ppm / PAL of α-pinene and 0.8 ppm / PAL of β-pinene, was set as a positive control with a score of 5.

[0066] The results shown in Table 3 indicate that the refreshing sensation of juniper berries is lost as the proportion of α-pinene in alcoholic beverages increases. Furthermore, in test groups 2-5 to 2-7, where the ratio of α-pinene concentration to β-pinene concentration was greater than 10, no panelists gave a score of 3 indicating they felt the refreshing sensation of juniper berries. This suggests that the refreshing effect of juniper berries is only achieved when the ratio of α-pinene concentration to β-pinene concentration is 10 or less.

Claims

1. A distilled spirit containing an extract of juniper berry pulp, It contains α-pinene and β-pinene, The distilled spirits wherein the ratio of the concentration of α-pinene to the concentration of β-pinene is 10 or less.

2. The distilled spirit according to claim 1, wherein the concentration of α-pinene per 100 v / v% of alcohol concentration is 160 ppm or less.

3. The distilled spirit according to claim 1, wherein the concentration of β-pinene per 100 v / v% of alcohol concentration is 0.5 to 16 ppm.

4. The distilled spirit according to claim 1, wherein the concentration of linalool per 100 v / v% of alcohol concentration is 0 to 0.1 ppm.

5. The distilled spirit according to claim 1, which does not contain any plant-derived extracts other than juniper berries.

6. The distilled spirit according to claim 1, which does not contain an extract of juniper berry seeds.

7. The distilled spirit according to claim 1, which is a maceration of juniper berry pulp.

8. A method for producing a distilled spirit that has the refreshing taste of juniper berries, The process of blending juniper berry pulp extract with the raw distilled spirit, and A step to adjust the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less. The manufacturing method, including the above.

9. A method for enhancing the refreshing taste of juniper berries in distilled spirits, The process of blending juniper berry pulp extract into distilled spirits, and A step to adjust the ratio of the concentration of α-pinene to the concentration of β-pinene in the distilled spirit to 10 or less. The method, including the method described above.

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