Distilled spirits and methods for producing the same

Abstract

The present invention provides a distilled spirit having an orange aroma, and a method for producing the same. [Solution] In a distilled spirit, an extract of juniper berry fruit is added, and the concentration of myrcene per 100 v / v% alcohol concentration is adjusted to 30 ppm or more, the concentration of limonene per 100 v / v% alcohol concentration is adjusted to 15 ppm or more, the concentration of α-pinene per 100 v / v% alcohol concentration is adjusted to 65 ppm or less, and the concentration of terpinen-4-ol per 100 v / v% alcohol concentration is adjusted to 25 ppm 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 Juniperus communis, especially the cones of Juniperus communis var. hemisphaerica, and is characterized by a refreshing and dry taste and a high sense of coolness. Therefore, the use of Juniperus communis is indispensable for the production of gin. Conventionally, the flavor components have been extracted by immersing the cones of Juniperus communis (that is, seeds and pulp) as they are in alcohol or bringing them into contact with steam, and transferring the flavor to alcohol.

[0004] Moreover, in distilled spirits, almost no research has been conducted on technologies for improving the flavor caused by Juniperus communis.

[0005] Under such circumstances, the present inventors have found that by blending an extract of the fruit of Juniperus communis in distilled spirits and further adjusting the concentration of myrcene to 30 ppm or more, the concentration of limonene to 15 ppm or more, the concentration of α-pinene to 65 ppm or less, and the concentration of terpinene-4-ol to 25 ppm or less per 100 v / v% of the alcohol concentration in distilled spirits, the flavor derived from distilled spirits, particularly the orange-like flavor, can be improved. The present invention is based on such findings. That is, the gist of the present invention is as follows.

[0006] [1] A distilled spirit containing an extract of juniper berries, If the concentration of myrcene is 30 ppm or more per 100 v / v% alcohol concentration, Limonene concentration of 15 ppm or more per 100 v / v% alcohol concentration, The concentration of α-pinene per 100 v / v% alcohol concentration is 65 ppm or less. The concentration of terpinen-4-ol per 100 v / v% alcohol concentration is 25 ppm or less. The aforementioned distilled spirits. [2] The distilled spirits described in [1], wherein the linalool content is less than 30 ppm. [3] A distilled spirit as described in [1] or [2], which does not contain any plant-derived extracts other than juniper berries. [4] A distilled spirit obtained by distillation using a direct heating method with steam injection using a copper pot, as described in any of [1] to [3]. [5] A method for producing distilled spirits having an orange aroma, The process involves blending juniper berry fruit extract with the raw distilled spirit. A step of adjusting the concentration of myrcene in the distilled spirit to 30 ppm or more per 100 v / v% alcohol concentration, A step of adjusting the concentration of limonene in the distilled spirit to 15 ppm or more per 100 v / v% of the alcohol concentration, A step of adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and A step to adjust the concentration of terpinen-4-ol in the distilled spirit to 25 ppm per 100 v / v% alcohol concentration. The manufacturing method, including the above. [6] A method for improving the orange aroma in distilled spirits, The process involves blending juniper berry fruit extract with the raw distilled spirit. A step of adjusting the concentration of myrcene in the distilled spirit to 30 ppm or more per 100 v / v% alcohol concentration, A step of adjusting the concentration of limonene in the distilled spirit to 15 ppm or more per 100 v / v% of the alcohol concentration, A step of adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and A step to adjust the concentration of terpinen-4-ol in the distilled spirit to 25 ppm per 100 v / v% alcohol concentration. The manufacturing method, including the above.

[0007] According to the present invention, a distilled spirit having an orange aroma and a method for producing the same are provided. Specific description of the invention

[0008] In this specification, the unit "ppm" is synonymous with "mg / L".

[0009] In this specification, "juniper berry fruit" refers to the cones of the juniper berry, particularly the cones of the European juniper. The juniper berry fruit may be dried or fresh.

[0010] <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 fruit and is further characterized in that the concentration of myrcene per 100 v / v% alcohol concentration is 30 ppm or more, the concentration of limonene per 100 v / v% alcohol concentration is 15 ppm or more, the concentration of α-pinene per 100 v / v% alcohol concentration is 65 ppm or less, and the concentration of terpinen-4-ol per 100 v / v% alcohol concentration is 25 ppm or less. The distilled spirit of the present invention has enhanced orange aroma due to these technical features. In this specification, "orange aroma" refers to the flavor derived from orange fruit (pulp, juice, peel, etc.) that is perceived when consuming the distilled spirit.

[0011] 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.

[0012] In one embodiment, the distilled spirit of the present invention contains an extract of juniper berries. The method of extracting the juniper berries is not particularly limited as long as the effects of the present invention are achieved, but examples include extraction with ethanol, pressing, etc. In one embodiment, the extraction of juniper berries is carried out by immersing the juniper berries in alcohols that are raw materials for the distilled spirit of the present invention (for example, raw alcohol, etc.). That is, in one embodiment, the distilled spirit of the present invention is a product of juniper berry immersion.

[0013] The distilled spirit of the present invention may contain an extract of the entire juniper berry fruit, or it may contain an extract of either the seeds or the pulp that make up the fruit. In a preferred embodiment, the distilled spirit of the present invention contains an extract of the entire juniper berry fruit.

[0014] When extracting by immersing juniper berries in raw alcohol, for example, immerse 1 to 100 g of juniper berries 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.

[0015] The alcohol content of the raw material alcohol can be appropriately set depending on the amount of raw material alcohol, the amount of juniper berries, the immersion temperature and time, etc., but is preferably 40-90%, more preferably 50-80%, and even more preferably 50-70%.

[0016] The amount of raw material alcohol can be appropriately set according to the alcohol content of the raw material alcohol, the amount of juniper berries, the immersion temperature and time, etc., but preferably it is 20 to 90 ml per gram of juniper berries, more preferably 30 to 70 ml, and even more preferably 40 to 50 ml.

[0017] The amount of juniper berries to be immersed in the raw alcohol can be appropriately set according to the alcohol content of the raw alcohol, the amount of raw 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 alcohol.

[0018] The standing time after soaking the juniper berries in the raw alcohol can be set appropriately depending on the alcohol content of the raw alcohol, the amount of raw alcohol, the amount of juniper berries, 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.

[0019] In a preferred embodiment, the distilled spirit of the present invention does not contain any plant-derived flavorings other than juniper berry fruit.

[0020] The distilled spirits of the present invention have the concentration of myrcene adjusted to 30 ppm or more per 100 v / v% of alcohol concentration (i.e., when the alcohol concentration of the distilled spirits is 100 v / v%). The concentration of myrcene in the distilled spirits of the present invention is preferably 30 ppm or more, more preferably 45 ppm or more, and even more preferably 60 ppm or more. By setting the concentration of myrcene per 100 v / v% of the alcohol concentration of the distilled spirits to 30 ppm or more, a sweet aroma reminiscent of orange can be felt. Also, the concentration of myrcene in the distilled spirits of the present invention is preferably 100 ppm or less, more preferably 90 ppm or less, and even more preferably 70 ppm or less per 100 v / v% of the alcohol concentration of the distilled spirits. By setting the concentration of myrcene per 100 v / v% of the alcohol concentration of the distilled spirits to 100 ppm or less, the somewhat pungent aroma inherent to myrcene can be suppressed. Also, the range of the concentration of myrcene in the distilled spirits is preferably 30 to 100 ppm, more preferably 45 to 90 ppm, and even more preferably 60 to 70 ppm per 100 v / v% of the alcohol concentration of the distilled spirits.

[0021] The concentration of myrcene in the distilled spirits of the present invention may be adjusted by increasing or decreasing the amount of myrcene itself blended into the distilled spirits of the present invention, or by increasing or decreasing the amount of raw materials containing myrcene blended into the distilled spirits of the present invention. Also, it may be adjusted by increasing or decreasing the amount of raw materials that generate myrcene during the manufacturing process of the distilled spirits of the present invention. These adjustments may be made independently for one type or in combination for two or more types. In one embodiment, the concentration of myrcene in the distilled spirits of the present invention is adjusted by distilling the raw alcohol in which the fruit of juniper berry described above is immersed using a copper pot, particularly by distilling in a direct heating method with steam injection using a copper pot.

[0022] The concentration of myrcene in distilled spirits can be measured, for example, by gas chromatography / mass spectrometry (GC / MS). Specifically, the distilled spirits serving as a 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 analyzers used for such measurements include the gas chromatograph "Agilent8890GC" (manufactured by Agilent Technologies). The detailed conditions of the GC / MS method can be, for example, the following conditions. The concentration of myrcene in distilled spirits can be measured by the following method. <Analysis conditions of myrcene GC / MS method> Equipment: Agilent8890GC PAL·RSI120 sampler 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°C MS ion source temperature: 230°C Quadrupole temperature: 150°C Retention time: myrcene = 8.861 minutes

[0023] The distilled spirits of the present invention have a limonene concentration of 15 ppm or more per 100 v / v% alcohol concentration (i.e., when the alcohol concentration of the distilled spirits is 100 v / v%). The limonene concentration in the distilled spirits of the present invention is preferably 15 ppm or more, more preferably 20 ppm or more, and even more preferably 25 ppm or more. By setting the limonene concentration in the distilled spirits of the present invention to 15 ppm or more per 100 v / v% alcohol concentration, a citrus nuance can be perceived. Furthermore, the limonene concentration in the distilled spirits of the present invention is preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less per 100 v / v% alcohol concentration. By setting the limonene concentration in the distilled spirits of the present invention to 50 ppm or less per 100 v / v% alcohol concentration, the sharp aroma of limonene is suppressed, and the citrus nuance becomes easier to perceive. Furthermore, the range of limonene concentration in distilled spirits is preferably 15 to 50 ppm, more preferably 20 to 40 ppm, and even more preferably 25 to 30 ppm, per 100 v / v% of the alcohol concentration of the distilled spirits.

[0024] The concentration of limonene in the distilled spirit of the present invention may be adjusted by increasing or decreasing the amount of limonene itself added to the distilled spirit of the present invention, by increasing or decreasing the amount of limonene-containing raw materials added to the distilled spirit of the present invention, or by increasing or decreasing the amount of raw materials that generate limonene in the manufacturing process of the distilled spirit of the present invention. These adjustments may be made individually or in combination of two or more. In one embodiment, the concentration of limonene in the distilled spirit of the present invention is adjusted by distilling the raw alcohol in which the above-mentioned juniper berry fruit has been macerated using a copper still, particularly by distilling using a copper still with a direct heating method by steam injection.

[0025] The concentration of limonene in distilled spirits can be measured, for example, by the GC / MS method. Specifically, the distilled spirit sample is placed in a vial, the aroma components in the vial are drawn up with a syringe, and these aroma components are subjected to quantitative analysis using gas chromatography. An example of an analyzer used for such measurement is the gas chromatograph "Agilent 8890GC" (manufactured by Agilent Technologies). The detailed conditions for the GC / MS method can be, for example, as follows. <Analytical conditions for limonene GC / MS method> Equipment: Agilent 8890GC PAL-RSI120 Sampler 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: Limonene = 9.341 minutes

[0026] The distilled spirits of the present invention have an α-pinene concentration of 65 ppm or less per 100 v / v% alcohol concentration (i.e., when the alcohol concentration of the distilled spirits is 100 v / v%). The α-pinene concentration in the distilled spirits of the present invention is preferably 65 ppm or less, more preferably 45 ppm or less, and even more preferably 25 ppm or less. By setting the α-pinene concentration of the distilled spirits to 65 ppm or less per 100 v / v% alcohol concentration, the resinous aroma that inhibits the orange aroma can be suppressed. Furthermore, it is preferable that the α-pinene concentration in the distilled spirits of the present invention be as low as possible, that is, the lower limit of the α-pinene concentration is preferably 0 ppm per 100 v / v% alcohol concentration of the distilled spirits.

[0027] The concentration of α-pinene in the distilled spirit of the present invention may be adjusted by increasing or decreasing the amount of α-pinene itself added to the distilled spirit of the present invention, by increasing or decreasing the amount of raw materials containing α-pinene added to the distilled spirit of the present invention, or by increasing or decreasing the amount of raw materials that generate α-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. In one embodiment, the concentration of α-pinene in the distilled spirit of the present invention is adjusted by distilling the raw alcohol in which the above-mentioned juniper berry fruit has been steeped using a copper still, particularly by distilling using a copper still with a direct heating method by steam injection.

[0028] The concentration of α-pinene in distilled spirits can be measured, for example, by gas chromatography / flame ionization detection (GC / FID) method. 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 "Agilent 8890GC" (manufactured by Agilent Technologies). The detailed conditions for the GC / FID method can be, for example, as follows. <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 mins, 4.1 mg / L Methyl myristate: 32.48 min (internal standard), 2.0 mg / L

[0029] The distilled spirits of the present invention have a terpinen-4-ol concentration of 25 ppm or less per 100 v / v% alcohol concentration (i.e., when the alcohol concentration of the distilled spirits is 100 v / v%). The terpinen-4-ol concentration in the distilled spirits of the present invention is preferably 25 ppm or less, more preferably 20 ppm or less, and even more preferably 10 ppm or less. By setting the terpinen-4-ol concentration in the distilled spirits to 25 ppm or less per 100 v / v% alcohol concentration, it is possible to suppress the heavy, spicy aroma that inhibits the orange aroma. Furthermore, it is preferable that the terpinen-4-ol concentration in the distilled spirits of the present invention be as low as possible, that is, the lower limit of the terpinen-4-ol concentration is preferably 0 ppm per 100 v / v% alcohol concentration of the distilled spirits.

[0030] The concentration of terpinen-4-ol in the distilled spirit of the present invention may be adjusted by increasing or decreasing the amount of terpinen-4-ol itself added to the distilled spirit of the present invention, by increasing or decreasing the amount of raw materials containing terpinen-4-ol added to the distilled spirit of the present invention, or by increasing or decreasing the amount of raw materials that generate terpinen-4-ol in the manufacturing process of the distilled spirit of the present invention. These adjustments may be made individually or in combination of two or more. In one embodiment, the concentration of terpinen-4-ol in the distilled spirit of the present invention is adjusted by distilling the raw alcohol in which the above-mentioned juniper berry fruit has been macerated using a copper still, particularly by distilling using a copper still with a direct heating method by steam injection.

[0031] The concentration of terpinen-4-ol in distilled spirits can be measured, for example, by the GC / FID method. Specifically, the distilled spirit sample is placed in a vial, the aroma components in the vial are drawn up with a syringe, and these aroma components are subjected to quantitative analysis using gas chromatography. An example of an analyzer used for such measurement is the gas chromatograph "Agilent 8890GC" (manufactured by Agilent Technologies). The detailed conditions for the GC / FID method can be, for example, as follows. <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

[0032] In one embodiment, the distilled spirit of the present invention is substantially linalool-free. Specifically, the distilled spirit of the present invention has a linalool concentration of less than 30 ppm per 100 v / v% alcohol concentration. By setting the linalool concentration of the distilled spirit to less than 30 ppm per 100 v / v% alcohol concentration, the floral aroma in the distilled spirit can be suppressed, and the orange aroma can be more easily perceived.

[0033] 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.

[0034] The concentration of linalool in distilled spirits can be measured, for example, by the GC / MS method. Specifically, the distilled spirit sample is placed in a vial, the aroma components in the vial are drawn up with a syringe, and these aroma components are subjected to quantitative analysis using gas chromatography. An example of an analyzer used for such measurement is the gas chromatograph "Agilent 8890GC" (manufactured by Agilent Technologies). The detailed conditions for the GC / MS method can be, for example, as follows. <Analytical conditions for linalool GC / MS method> Equipment: Agilent 8890GC PAL-RSI120 Sampler 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

[0035] 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%.

[0036] 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).

[0037] 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.

[0038] 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).

[0039] The pH of the distilled spirit of the present invention is not particularly limited, but is preferably 2.5 to 7.0.

[0040] 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.

[0041] The distilled spirits 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 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. One type of fruit may be used alone, or two or more types may be used in combination.

[0042] 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.

[0043] The distilled spirits of the present invention are preferably obtained by distillation using a direct heating method with steam injection using a copper still. When distilled by this method, some aroma components are altered due to the catalytic effect of copper, resulting in a stronger orange aroma in the spirits.

[0044] <Method of producing distilled spirits> According to another aspect of the present invention, a method for producing distilled spirits having an orange aroma is provided (hereinafter also simply referred to as "the production method of the present invention").

[0045] The manufacturing method of the present invention includes the steps of (a) blending a juniper berry fruit extract with a raw distilled spirit, (b) adjusting the concentration of myrcene per 100 v / v% alcohol concentration in the distilled spirit to 60 ppm or more, (c) adjusting the concentration of limonene per 100 v / v% alcohol concentration in the distilled spirit to 15 ppm or more, (d) adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and (e) adjusting the concentration of terpinen-4-ol per 100 v / v% alcohol concentration in the distilled spirit to 25 ppm.

[0046] The method of blending the juniper berry fruit extract with the raw distilled spirit in step (a) is not particularly limited, but one example is to add the juniper berry fruit extract obtained by extraction with ethanol, pressing, etc., to the raw distilled spirit. In one embodiment, the method of blending the juniper berry fruit extract with the raw distilled spirit is to immerse the juniper berries in the raw distilled spirit itself.

[0047] When incorporating juniper berry extract into the raw distilled spirit by macerating juniper berries 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".

[0048] In step (b), the method for adjusting the concentration of myrcene per 100 v / v% alcohol concentration in the distilled spirit to 60 ppm or more is not particularly limited. It may be adjusted by increasing or decreasing the amount of myrcene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing myrcene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that generate myrcene in the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0049] In step (c), the method for adjusting the limonene concentration per 100 v / v% alcohol concentration in the distilled spirit to 15 ppm or more is not particularly limited. It may be adjusted by increasing or decreasing the amount of limonene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing limonene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that produce limonene in the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0050] In step (d), the method for adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less is not particularly limited. It may be adjusted by increasing or decreasing the amount of α-pinene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing α-pinene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that generate α-pinene during the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0051] In step (d), the method for adjusting the concentration of terpinen-4-ol per 100 v / v% alcohol concentration in the distilled spirit to 25 ppm or less is not particularly limited. It may be adjusted by increasing or decreasing the amount of terpinen-4-ol itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing terpinen-4-ol added to the distilled spirit, or by increasing or decreasing the amount of raw materials that produce terpinen-4-ol during the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0052] In a preferred embodiment, the manufacturing method of the present invention does not include a step of adding plant-derived ingredients for flavoring other than juniper berries.

[0053] In a preferred embodiment, the manufacturing method of the present invention includes a step of adjusting the concentration of linalool per 100 v / v% alcohol concentration in the distilled spirit to less than 30 ppm.

[0054] The present invention's manufacturing method includes a step of distilling a mixture of raw spirits and juniper berry fruit extract, preferably using a copper still and a direct heating method with steam injection. By distilling the spirits in this manner, some aroma components are altered due to the catalytic effect of copper, resulting in a stronger orange aroma in the spirits.

[0055] <Methods to enhance the orange aroma in distilled spirits> In yet another aspect of the present invention, a method for improving the orange aroma of a distilled spirit is provided (hereinafter also simply referred to as "the method of the present invention").

[0056] The method of the present invention includes the steps of (a) blending a juniper berry fruit extract with a raw distilled spirit, (b) adjusting the concentration of myrcene per 100 v / v% alcohol concentration in the distilled spirit to 60 ppm or more, (c) adjusting the concentration of limonene per 100 v / v% alcohol concentration in the distilled spirit to 15 ppm or more, (d) adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and (e) adjusting the concentration of terpinen-4-ol per 100 v / v% alcohol concentration in the distilled spirit to 25 ppm or less.

[0057] The method of blending the juniper berry fruit extract with the raw distilled spirit in step (a) is not particularly limited, but one example is to add the juniper berry fruit extract obtained by extraction with ethanol, pressing, etc., to the raw distilled spirit. In one embodiment, the method of blending the juniper berry fruit extract with the raw distilled spirit is to immerse the juniper berries in the raw distilled spirit itself.

[0058] When incorporating juniper berry extract into the raw distilled spirit by macerating juniper berries 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".

[0059] In step (b), the method for adjusting the concentration of myrcene per 100 v / v% alcohol concentration in the distilled spirit to 60 ppm or more is not particularly limited. It may be adjusted by increasing or decreasing the amount of myrcene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing myrcene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that generate myrcene in the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0060] In step (c), the method for adjusting the limonene concentration per 100 v / v% alcohol concentration in the distilled spirit to 15 ppm or more is not particularly limited. It may be adjusted by increasing or decreasing the amount of limonene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing limonene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that produce limonene in the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0061] In step (d), the method for adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less is not particularly limited. It may be adjusted by increasing or decreasing the amount of α-pinene itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing α-pinene added to the distilled spirit, or by increasing or decreasing the amount of raw materials that generate α-pinene during the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0062] In step (d), the method for adjusting the concentration of terpinen-4-ol per 100 v / v% alcohol concentration in the distilled spirit to 25 ppm or less is not particularly limited. It may be adjusted by increasing or decreasing the amount of terpinen-4-ol itself added to the distilled spirit, by increasing or decreasing the amount of raw materials containing terpinen-4-ol added to the distilled spirit, or by increasing or decreasing the amount of raw materials that produce terpinen-4-ol during the distilled spirit manufacturing process. These adjustments may be performed individually or in combination of two or more methods.

[0063] In a preferred embodiment, the manufacturing method of the present invention does not include a step of adding plant-derived ingredients for flavoring other than juniper berries.

[0064] In a preferred embodiment, the manufacturing method of the present invention includes a step of adjusting the concentration of linalool per 100 v / v% alcohol concentration in the distilled spirit to less than 30 ppm.

[0065] The method of the present invention includes a step of distilling a mixture of raw spirits and juniper berry fruit extract, preferably by direct heating using a copper still with steam injection. By distilling the spirits in this manner, some of the aroma components are altered due to the catalytic effect of copper, resulting in a stronger orange aroma in the spirits. [Examples]

[0066] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples. In the examples, "ppm / PAL" means the concentration (ppm) per 100 v / v% alcohol concentration (relative to Pure Alcohol).

[0067] Test Example 1: Examination of Distillation Methods Dried juniper cones and raw alcohol (alcohol concentration 30 v / v% or 60 v / v%) were prepared as raw materials. A distilled spirit containing an extract of dried juniper cones as a plant component for flavoring was prepared by distillation using the following methods.

[0068] 500 ml of raw material alcohol (alcohol concentration 60 v / v%) was mixed with 11.25 g of crushed dried juniper cones and steeped at room temperature for 1 hour. After steeping, distillation was performed using a copper still with a direct heating method by blowing in 100°C steam, yielding 470 ml of distillate from test section 1-1.

[0069] 500 ml of raw material alcohol (alcohol concentration 60 v / v%) was mixed with 11.25 g of crushed dried juniper cones and steeped at room temperature for 1 hour. After steeping, distillation was performed using a copper still with an indirect heating method using a heater, yielding 470 ml of distillate from test plots 1 and 2.

[0070] 500 ml of raw material alcohol (alcohol concentration 60 v / v%) was mixed with 11.25 g of crushed dried juniper cones and steeped at room temperature for 1 hour. After steeping, distillation was performed using a stainless steel still with a direct heating method by blowing in 100°C steam, yielding 470 ml of distillate from test plots 1-3.

[0071] 500 ml of raw material alcohol (alcohol concentration 60 v / v%) was mixed with 11.25 g of crushed dried juniper cones and steeped at room temperature for 1 hour. After steeping, distillation was performed using a stainless steel still with an indirect heating method using a heater, yielding 470 ml of distillate from test plots 1-4.

[0072] Standard solutions were obtained by adjusting the concentrations of α-pinene, terpinen-4-ol, myrcene, and limonene in the raw material alcohol (alcohol concentration 20 v / v%) to the concentrations shown in Table 1 below. [Table 1]

[0073] The α-pinene concentration of each distillate obtained from test sections 1-1 to 1-4 was measured by gas chromatography / flame ionization detection (GC / FID) under the analytical conditions shown below. The results are shown in Table 2. In Table 2, the α-pinene concentration values ​​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. <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 mins, 4.1 mg / L Methyl myristate: 32.48 min (internal standard), 2.0 mg / L

[0074] The concentration of terpinen-4-ol in each of the distillates obtained from test sections 1-1 to 1-4 was measured by gas chromatography / flame ionization detection (GC / FID) under the analytical conditions shown below. The results are shown in Table 2. In Table 2, the values ​​for the concentration of terpinen-4-ol in 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. <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

[0075] The myrcene concentration in each of the distillates obtained from test plots 1-1 to 1-4 was measured by gas chromatography / mass spectrometry (GC / MS) under the analytical conditions shown below. The results are shown in Table 2. In Table 2, the myrcene 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 the myrcene GC / MS method> Equipment: Agilent 8890GC PAL-RSI120 Sampler 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: Myrcene = 8.861 minutes

[0076] The limonene concentration of each distillate obtained from test plots 1-1 to 1-4 was measured by GC / MS under the analytical conditions shown below. The results are shown in Table 2. In Table 2, the limonene 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 limonene GC / MS method> Equipment: Agilent 8890GC PAL-RSI120 Sampler 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: Limonene = 9.341 minutes

[0077] The linalool concentration of each distillate obtained from test plots 1-1 to 1-4 was measured by GC / MS under the analytical conditions shown below. The results are shown in Table 2. In Table 2, the 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: Agilent 8890GC PAL-RSI120 Sampler 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

[0078] [Table 2]

[0079] Next, a sensory evaluation was conducted on the "orange flavor" of each distillate from test sections 1-1 to 1-4. Specifically, the alcohol concentration of the distillate in each test section was adjusted to 20 v / v%, and a panel of five trained individuals scored the "orange flavor" of each distillate from test sections 1-1 to 1-4 according to the following five-point evaluation criteria (in 0.5-point increments). The results are shown in Table 3 as "mean ± standard deviation". In the sensory evaluation, the standard solution was set as a positive control with a score of 5.0, and the 20 v / v% raw material alcohol was set as a negative control with a score of 1.0. 1: There's absolutely no orange flavor. 2: There's hardly any orange flavor. 3: The orange tones are slightly stronger. 4: It has a strong orange tint. 5: The orange tone is very strong.

[0080] [Table 3]

[0081] As shown in Table 3, the distillate from test section 1-1, which satisfies the predetermined concentrations of myrcene, limonene, α-pinene, and terpinen-4-ol per 100 v / v% alcohol concentration (i.e., myrcene 30 ppm or more, limonene 15 ppm or more, α-pinene 65 ppm or less, and terpinen-4-ol 25 ppm or less), exhibits a strong orange flavor.

[0082] Test Example 2: Examination of α-pinene concentration Standard solutions similar to those in Test Example 1 were prepared, and the α-pinene concentrations were further adjusted to the concentrations shown in Table 4 below to obtain the distillates of Test Sections 2-1 to 2-4.

[0083] [Table 4]

[0084] Next, a sensory evaluation was conducted on the "orange flavor" of each distillate from test groups 2-1 to 2-4. 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 4 as "mean ± standard deviation". For the sensory evaluation, test group 2-1 with an α-pinene concentration of 40 ppm / PAL was used as a positive control with a score of 5.0, and test group 2-4 with an α-pinene concentration of 95 ppm / PAL was used as a negative control with a score of 1.0.

[0085] The results shown in Table 4 indicate that the distillates from test groups 2-1 and 2-2, where the α-pinene concentration in the distilled spirits was 65 ppm / PAL or less, exhibited a strong orange flavor.

[0086] Test Example 3: Examination of Terpinen-4-ol Concentration Standard solutions similar to those in Test Example 1 were prepared, and the concentrations of terpinen-4-ol were further adjusted to the concentrations shown in Table 5 below to obtain the distillates of Test Sections 3-1 to 3-4.

[0087] [Table 5]

[0088] Next, a sensory evaluation was conducted on the "orange flavor" of each distillate from test groups 3-1 to 3-4. 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 5 as "mean ± standard deviation". For the sensory evaluation, test group 3-1 with a terpinen-4-ol concentration of 15 ppm / PAL was used as a positive control with a score of 5.0, and test group 3-4 with a terpinen-4-ol concentration of 45 ppm / PAL was used as a negative control with a score of 1.0.

[0089] The results shown in Table 5 indicate that the distillates from test groups 3-1 and 3-2, where the terpinen-4-ol concentration in the distilled spirits was 25 ppm / PAL or less, exhibited a strong orange flavor.

[0090] Test Example 4: Examination of Myrcene Concentration Standard solutions similar to those in Test Example 1 were prepared, and the myrcene concentrations were further adjusted to the concentrations shown in Table 6 below to obtain the distillates of Test Sections 4-1 to 4-4.

[0091] [Table 6]

[0092] Next, a sensory evaluation was conducted on the "orange flavor" of each distillate from test groups 4-1 to 4-4. The sensory evaluation was performed by a panel of five trained individuals using the same method as in Test Example 1. The results are shown in Table 6 as "mean ± standard deviation". For the sensory evaluation, test group 4-4 with a myrcene concentration of 90 ppm / PAL was set as the positive control with a score of 5.0, and test group 4-1 with a myrcene concentration of 45 ppm / PAL was set as the negative control with a score of 1.0.

[0093] The results shown in Table 6 indicate that the distillates from test groups 4-2 to 4-4, where the myrcene concentration in the distilled spirits was 60 ppm / PAL or higher, exhibited a strong orange flavor.

[0094] Test Example 5: Examination of Limonene Concentration Standard solutions similar to those in Test Example 1 were prepared, and the limonene concentrations were further adjusted to the concentrations shown in Table 7 below to obtain the distillates of Test Sections 5-1 to 5-4.

[0095] [Table 7]

[0096] Next, a sensory evaluation was conducted on the "orange flavor" of each distillate from test groups 5-1 to 5-4. 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 7 as "mean ± standard deviation". For the sensory evaluation, test group 5-4 with a limonene concentration of 16 ppm / PAL was used as a positive control with a score of 5.0, and test group 5-1 with a limonene concentration of 13 ppm / PAL was used as a negative control with a score of 1.0.

[0097] The results shown in Table 7 indicate that the distillates from test sections 5-3 to 5-4, where the limonene concentration in the distilled spirits was 15 ppm / PAL or higher, exhibited a strong orange flavor.

Claims

1. A distilled spirit containing an extract of juniper berry fruit, The concentration of myrcene is 30 ppm or more per 100 v / v% alcohol concentration. Limonene concentration of 15 ppm or more per 100 v / v% alcohol concentration, The concentration of α-pinene per 100 v / v% alcohol concentration is 65 ppm or less. The concentration of terpinen-4-ol per 100 v / v% alcohol concentration is 25 ppm or less. The aforementioned distilled spirits.

2. The distilled spirit according to claim 1, wherein the linalool content is less than 30 ppm.

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

4. The distilled spirit according to claim 1, obtained by distillation using a direct heating method with steam injection using a copper pot.

5. A method for producing distilled spirits having an orange aroma, The process involves blending juniper berry fruit extract with the raw distilled spirit. A step of adjusting the concentration of myrcene in the distilled spirit to 30 ppm or more per 100 v / v% alcohol concentration, A step of adjusting the concentration of limonene in the distilled spirit to 15 ppm or more per 100 v / v% of the alcohol concentration, A step of adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and A step to adjust the concentration of terpinen-4-ol in the distilled spirit to 25 ppm per 100 v / v% alcohol concentration. The manufacturing method, including the above.

6. A method for improving the orange aroma in distilled spirits, The process involves blending juniper berry fruit extract with the raw distilled spirit. A step of adjusting the concentration of myrcene in the distilled spirit to 30 ppm or more per 100 v / v% alcohol concentration, A step of adjusting the concentration of limonene in the distilled spirit to 15 ppm or more per 100 v / v% of the alcohol concentration, A step of adjusting the concentration of α-pinene per 100 v / v% alcohol concentration in the distilled spirit to 65 ppm or less, and A step to adjust the concentration of terpinen-4-ol in the distilled spirit to 25 ppm per 100 v / v% alcohol concentration. The method, including the method described above.

Images