Distilled spirits and methods for producing the same

Abstract

To provide a distilled spirit with an enhanced rosemary flavor, and a method for producing the same. [Solution] In a distilled spirit, an extract of juniper berry seeds is added, along with terpinen-4-ol and β-pinene, and the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene is adjusted to 4.5 or higher.

Description

Technical Field

[0001] The present invention relates to distilled liquor 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 liquor flavored with the cones of juniper berries, especially the cones of Juniperus communis, and is characterized by a refreshing and pungent 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 (that is, seeds and pulp) directly in alcohol or contacting them with steam without processing, and transferring the flavor to 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 liquor. 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] In addition, in distilled liquor, almost no research has been done on technologies for improving the refreshing and pungent 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 rosemary flavor of distilled spirits can be improved by blending an extract of juniper berry seeds with the spirits and further adjusting the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the spirits to 4.5 or higher. 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 seeds, It contains terpinen-4-ol and β-pinene, The distilled spirits wherein the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene is 4.5 or greater. [2] The distilled spirit described in [1], wherein the concentration of β-pinene per 100 v / v% of alcohol concentration is 4 ppm or more. [3] A distilled spirit as described in [1] or [2], wherein the concentration of terpinen-4-ol per 100 v / v% of alcohol concentration is 27 ppm or more. [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 pulp. [7] A distilled spirit, as described in any of [1] to [6], which is a maceration of juniper berry seeds. [8] A method for producing a distilled spirit having a rosemary flavor, The process of blending juniper berry seed extract with the raw distilled spirit, and A step to adjust the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher. The manufacturing method, including the above. [9] A method for enhancing the rosemary flavor in distilled spirits, The process of blending juniper berry seed extract into distilled spirits, and A step to adjust the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher. The method, including the method described above.

[0010] According to the present invention, a distilled spirit with an enhanced rosemary flavor 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 seeds" refers to the seed portion obtained by removing as much pulp as possible from the cones of juniper berries, particularly the cones of the European juniper, and which is substantially free of pulp. However, it is not excluded that a very small amount of pulp may inevitably remain in the seed portion when the pulp is 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 contains an extract of juniper berry seeds, and further contains terpinen-4-ol and β-pinene, characterized in that the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene is adjusted to 4.5 or higher. The distilled spirit of the present invention has enhanced rosemary flavor due to these technical features. In this specification, "rosemary flavor" refers to the aroma and taste derived from rosemary leaves that is perceived when the distilled spirit is consumed, and more specifically, a sweet and refreshing 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 seeds. The method of extracting the juniper berry seeds 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 seeds is carried out by immersing the juniper berry seeds 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 a product of juniper berry seeds.

[0016] When extracting from juniper berry seeds by immersing them in raw alcohol, for example, immerse 1 to 100 g of juniper berry seeds 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 material alcohol can be appropriately set depending on the amount of raw material alcohol, the amount of juniper berry seeds, the immersion temperature and time, etc., but is preferably 40-90%, more preferably 50-80%, and even more preferably 50-70%.

[0018] The amount of juniper berry seeds to be immersed in the raw material alcohol can be appropriately set according to the alcohol content of the raw material alcohol, the amount of raw material alcohol, the immersion temperature and time, etc., but preferably it is 20 to 150 g, more preferably 50 to 120 g, and even more preferably 80 to 90 g per liter of raw material alcohol.

[0019] The standing time after soaking the juniper berry seeds in the raw material alcohol can be appropriately set according to the alcohol content of the raw material alcohol, the amount of raw material alcohol, the amount of juniper berry seeds, the soaking temperature, etc., but 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 spirit of the present invention does not contain an extract of juniper berry pulp. In a particularly preferred embodiment, the distilled spirit of the present invention does not contain any plant-derived flavorings other than juniper berry seeds.

[0021] The distilled liquor of the present invention contains terpinene-4-ol and β-pinene, and the value of the ratio of the concentration of terpinene-4-ol to the concentration of β-pinene (concentration of terpinene-4-ol / concentration of β-pinene) is adjusted to 4.5 or more. By setting the value of the ratio of the concentration of terpinene-4-ol to the concentration of β-pinene to 4.5 or more, the rosemary feeling in the distilled liquor can be further enhanced. In addition, the value of the ratio of the concentration of terpinene-4-ol to the concentration of β-pinene in the distilled liquor of the present invention is preferably 6 or more, more preferably 7 or more, even more preferably 8 or more, and particularly preferably 9 or more. On the other hand, the value of the ratio of the concentration of terpinene-4-ol to the concentration of β-pinene is preferably 50 or less, more preferably 30 or less, even more preferably 20 or less, and particularly preferably 15 or less.

[0022] The concentration of terpinene-4-ol in the distilled liquor of the present invention is not particularly limited as long as the effects of the present invention are achieved. However, per 100 v / v% of the alcohol concentration of the distilled liquor (that is, when the alcohol concentration of the distilled liquor is 100 v / v%), it is preferably 27 ppm or more, more preferably 30 ppm or more, even more preferably 40 ppm or more, and particularly preferably 50 ppm or more. By setting the concentration of terpinene-4-ol per 100 v / v% of the alcohol concentration of the distilled liquor to 27 ppm or more, the rosemary feeling in the distilled liquor can be improved. In addition, the concentration of terpinene-4-ol in the distilled liquor of the present invention is preferably 110 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 70 ppm or less per 100 v / v% of the alcohol concentration of the distilled liquor. By setting the concentration of terpinene-4-ol per 100 v / v% of the alcohol concentration of the distilled liquor to 100 ppm or less, it is possible to suppress the presentation of an excessive rosemary feeling in the distilled liquor. Further, the range of the concentration of terpinene-4-ol in the distilled liquor is preferably 27 to 110 ppm, more preferably 30 to 100 ppm, even more preferably 40 to 80 ppm, and particularly preferably 50 to 70 ppm per 100 v / v% of the alcohol concentration of the distilled liquor.

[0023] In the distilled liquor of the present invention, the concentration of terpinene-4-ol may be adjusted by increasing or decreasing the amount of terpinene-4-ol itself added to the distilled liquor of the present invention, or by increasing or decreasing the amount of the raw material containing terpinene-4-ol added to the distilled liquor of the present invention. Further, it may be adjusted by increasing or decreasing the amount of the raw material that generates terpinene-4-ol in the production process of the distilled liquor 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 terpinene-4-ol in the distilled liquor can be measured, for example, by gas chromatography / hydrogen flame ionization detection method (GC / FID method). Specifically, the distilled liquor serving as a sample is 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. As an analyzer used for such measurement, for example, the gas chromatograph "Agilent8890GC" (manufactured by Agilent Technologies) can be mentioned. The detailed conditions of the GC / FID method can be, for example, the following conditions. <Analysis conditions of terpinene-4-ol GC / FID method> Equipment: Agilent8890GC PAL·RSI120 sampler Column: Agilent J&W DB-5 60m, 0.32mm id, 0.25μm Film) Liquid injection 1 μL Split ratio 15:1 Inlet: 250°C 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°C Retention time and added concentration in the standard substance-added sample Terpinene-4-ol: 21.38 minutes, 2.3 mg / L Methyl myristate: 32.48 minutes (internal standard substance), 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 4 ppm, more preferably 5 ppm, and even more preferably 5.5 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 5 ppm or more per 100 v / v% alcohol concentration of the distilled spirit, the fresh rosemary flavor in the distilled spirit can be enhanced. Furthermore, the upper limit of the concentration of β-pinene in the distilled spirit of the present invention is preferably 100 ppm, more preferably 50 ppm, and even more preferably 10 ppm per 100 v / v% alcohol concentration of the distilled spirit. By setting the concentration of β-pinene to 100 ppm or less per 100 v / v% alcohol concentration of the distilled spirit, the spicy flavor of rosemary in the distilled spirit can be sufficiently enhanced. Furthermore, the range of β-pinene concentration in distilled spirits is preferably 4 to 100 ppm, more preferably 5 to 50 ppm, and even more preferably 5.5 to 10 ppm, per 100 v / v% 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, it is possible to suppress the excessively fragrant aroma in the distilled spirit, and as a result, the rosemary flavor can be fully appreciated.

[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 Method" 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 under pressure, 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 rosemary flavor more noticeable, it is preferable to use juniper berry seeds alone as a botanical to impart flavor to the distilled spirit of the present invention. 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 optionally 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, Shikuwasa (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 a rosemary flavor 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 seeds with a raw distilled spirit, and (b) a step of adjusting the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher.

[0041] The method of blending the juniper berry seed extract with the raw spirit in step (a) is not particularly limited, but one example is to add the juniper berry seed extract obtained by extraction with ethanol, pressing, etc., to the raw spirit. In one embodiment, the method of blending the juniper berry seed extract with the raw spirit is to immerse the juniper berry seeds in the raw spirit itself.

[0042] When incorporating juniper berry seed extract into a raw distilled spirit by macerating juniper berry seeds in 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 terpinen-4-ol to the concentration of β-pinene in the distilled spirits to 4.5 or higher in step (b) is not particularly limited. It may be adjusted by increasing or decreasing the amount of terpinen-4-ol and / or β-pinene itself added to the distilled spirits, by increasing or decreasing the amount of raw materials containing terpinen-4-ol and / or β-pinene added to the distilled spirits, or by increasing or decreasing the amount of raw materials that produce terpinen-4-ol 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 pulp. In a particularly preferred embodiment, the manufacturing method of the present invention does not include the step of incorporating any plant-derived components for flavoring other than the extract of juniper berry seeds.

[0045] <Methods to enhance the rosemary flavor in distilled spirits> In yet another aspect of the present invention, a method for improving the rosemary flavor 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 comprises (a) the step of blending an extract of juniper berry seeds into a distilled spirit, and (b) the step of adjusting the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher.

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

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

[0049] The method for adjusting the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirits to 4.5 or higher in step (b) is not particularly limited. It may be adjusted by increasing or decreasing the amount of terpinen-4-ol and / or β-pinene itself added to the distilled spirits, by increasing or decreasing the amount of raw materials containing terpinen-4-ol and / or β-pinene added to the distilled spirits, or by increasing or decreasing the amount of raw materials that produce terpinen-4-ol 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 pulp. 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 the extract of juniper berry seeds. [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 rosemary flavor 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 extracts of dried juniper cone seeds as a plant component for flavoring (Test Section 1-1), and distilled spirits containing only extracts of dried juniper cone seeds and pulp as plant components for flavoring (Test Section 1-2) 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 plot 1-2.

[0055] The concentrations of terpinen-4-ol in each of the distilled spirits obtained from test plots 1-1 and 1-2 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% of alcohol concentration (relative to Pure Alcohol). In addition, all values ​​for the terpinen-4-ol concentration of each distilled spirit in Table 1 are quantitative values, and it has been confirmed that the coefficient of variation calculated from the standard deviation of three measurements is less than 10. <Analysis conditions for terpinen-4-ol 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 Terpinen-4-ol: 21.38 mins, 2.3 mg / L Methyl myristate: 32.48 min (internal standard), 2.0 mg / L

[0056] The β-pinene concentrations of each distilled spirit obtained from test plots 1-1 and 1-2 were measured by GC / MS (gas chromatography / mass spectrometry) under the analytical conditions shown below. The results are shown in Table 1. In Table 1, all 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

[0057] The linalool concentrations in each of the distilled spirits obtained from test plots 1-1 and 1-2 were measured by GC / MS under the analytical conditions described below. The results are shown in Table 1. In Table 1, the β-pinene concentrations for each distilled spirit are all 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

[0058] [Table 1]

[0059] Next, a sensory evaluation was conducted on the "rosemary flavor" of each distilled spirit from test sections 1-1 and 1-2. Specifically, a panel of five trained individuals scored the "rosemary flavor" of each distilled spirit from test sections 1-1 and 1-2 according to the following five-point evaluation scale (in 0.5-point increments). The results are shown in Table 2 as "mean ± standard deviation". For 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 "rosemary flavor". In Table 2, a score of 3.0 or higher was considered to indicate an effect that improved the rosemary flavor. 1: I can't taste any rosemary at all. 2: I can barely taste the rosemary. 3: The rosemary flavor is slightly strong. 4: The rosemary flavor is very strong. 5: The rosemary flavor is very strong.

[0060] [Table 2]

[0061] The results shown in Table 2 indicate that in distilled spirits, the higher the amount of extract from the dried cone seeds of the juniper tree, the more rosemary-like the flavor becomes.

[0062] Test Example 2: Examination of the relationship between the concentration and ratio of terpinen-4-ol and β-pinene and the sensation of rosemary. As raw materials, terpinen-4-ol and β-pinene, along with raw material alcohol (alcohol concentration 20 v / v%), were prepared. Terpinen-4-ol and / or β-pinene were added to the raw material alcohol, respectively, so that the concentrations of terpinen-4-ol and β-pinene, and the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene (concentration of terpinen-4-ol / concentration of β-pinene), were as shown in Table 3, to obtain the alcoholic beverages of test groups 2-1 to 2-6.

[0063] [Table 3]

[0064] Next, a sensory evaluation was conducted on the "rosemary flavor" of each alcoholic beverage from test groups 2-1 to 2-6. 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". For the sensory evaluation, test group 2-1, which contained 0 ppm / PAL of terpinen-4-ol and 5.8 ppm / PAL of β-pinene, was set as a negative control with a score of 1, and test group 2-6, which contained 58.0 ppm / PAL of terpinen-4-ol and 5.8 ppm / PAL of β-pinene, was set as a positive control with a score of 5.

[0065] The results shown in Table 3 indicate that the rosemary flavor is lost as the proportion of terpinen-4-ol in alcoholic beverages decreases. Furthermore, in test groups 2-1 and 2-2, where the ratio of terpinen-4-ol concentration to β-pinene concentration was less than 4.5, no panelists gave a score of 3 indicating they felt a rosemary flavor. This suggests that the effect of enhancing the rosemary flavor is observed only when the ratio of terpinen-4-ol concentration to β-pinene concentration is 4.5 or higher.

Claims

1. A distilled spirit containing an extract of juniper berry seeds, It contains terpinen-4-ol and β-pinene, The distilled spirits wherein the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene is 4.5 or greater.

2. The distilled spirit according to claim 1, wherein the concentration of β-pinene per 100 v / v% of alcohol concentration is 4 ppm or more.

3. The distilled spirit according to claim 1, wherein the concentration of terpinen-4-ol per 100 v / v% of alcohol concentration is 27 ppm or more.

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 pulp.

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

8. A method for producing a distilled spirit that has a rosemary flavor, The process of blending juniper berry seed extract with the raw distilled spirit, and A step to adjust the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher. The manufacturing method, including the above.

9. A method for enhancing the rosemary flavor in distilled spirits, The process of blending juniper berry seed extract into distilled spirits, and A step to adjust the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene in the distilled spirit to 4.5 or higher. The method, including the method described above.

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