Alcoholic beverages with reduced bitterness using salt rich in minerals and their manufacturing method

Abstract

The present invention provides an alcoholic beverage containing salt to reduce bitterness, and a method for producing the same. [Solution] The alcoholic beverage according to the present invention contains one or more salts selected from the group consisting of lake salt, rock salt and solar salt and ethanol, and the production method thereof includes the steps of: adding one or more salts selected from the group consisting of lake salt, rock salt and solar salt to ethanol; and stirring the ethanol to which the salts have been added.

Description

[Technical field]

[0001] The present specification provides alcoholic beverages containing salt and a method for producing the same, specifically, alcoholic beverages containing salt and having reduced bitterness and a method for producing the same. [Background technology]

[0002] Recently, as consumers' desires for alcoholic beverages have diversified and there is a growing trend to seek high-quality alcoholic beverages, the need for the development of alcoholic beverages with excellent flavor continues to grow. The important factor that determines the quality of alcoholic beverages is the aroma, and many components are involved in the aroma of alcoholic beverages in a complex manner. The components that have been identified as factors that directly affect the aroma of alcoholic beverages include acetaldehyde, ethyl acetate, ethyl caproate, isoamyl acetate, isoamyl alcohol, phenylethanol, and phenylethyl acetate. Alcoholic beverages with excellent flavors can be obtained by adjusting the combination and content of the aroma components involved in the aroma of the above-mentioned alcoholic beverages, but the reality is that additional research is needed to obtain alcoholic beverages with complex improvements in aroma, alcohol odor, bitterness, and preference.

[0003] Ethanol contained in alcoholic beverages has negative flavors such as a unique alcohol aroma and a unique bitterness, and the higher the alcohol concentration, the more pronounced these negative flavors become. In particular, sales growth of alcoholic beverages containing high alcohol concentrations, such as soju, whiskey, liqueur, and rum, is slowing down due to these negative flavors.

[0004] In the past, large amounts of sugar or liquid fructose have been added to alcoholic beverages to make them taste mellow and mask bitter and spicy flavors, and the media has criticized alcoholic beverages for having an excessive amount of sugar and high calories. As a result, consumers' negative perception of alcoholic beverages has been on the rise. Therefore, there is an increasing need for a method to reduce the bitterness unique to alcoholic beverages without using sugar or other sugars. Summary of the Invention [Problem to be solved by the invention]

[0005] One example of the present specification provides an alcoholic beverage comprising one or more salts selected from the group consisting of lake salt, rock salt, and solar salt, and ethanol.

[0006] Another example is a method for preparing a ethanol solution comprising the steps of: adding one or more salts selected from the group consisting of lake salt, rock salt and solar salt to the ethanol; and The present invention also provides a method for producing an alcoholic beverage and / or a method for reducing the bitterness of an alcoholic beverage, the method comprising the step of stirring the ethanol to which the salt has been added.

[0007] Another example provides an alcoholic beverage produced by the method for producing an alcoholic beverage.

[0008] Another example provides the use of one or more salts selected from the group consisting of lake salt, rock salt and solar salt to reduce the bitterness of alcoholic beverages.

[0009] Another example provides a composition for reducing the bitterness of alcoholic beverages, which comprises one or more salts selected from the group consisting of lake salt, rock salt and solar salt. [Means for solving the problem]

[0010] As a result of research and efforts made by the present inventors to reduce the odor and bitterness of alcohol in alcoholic beverages, they confirmed that the bitterness can be effectively reduced by adding salt, and further confirmed that alcoholic beverages with improved taste can be produced by adjusting the optimal salt content, production conditions, etc., thereby completing the present invention. The alcoholic beverages provided herein are characterized in that the bitterness specific to alcohol is reduced by adding a salt other than sugar, and the alcoholic beverages provided herein have a characteristic of having a reduced bitterness compared to other types of alcoholic beverages, specifically, compared to alcoholic beverages that do not contain one or more salts selected from the group consisting of lake salt, rock salt, and solar salt, but are not limited thereto.

[0011] An example herein provides an alcoholic beverage that includes salt and ethanol.

[0012] Another example provides an alcoholic beverage comprising one or more salts selected from the group consisting of lake salt, rock salt and solar salt, and ethanol.

[0013] Another example provides a method for producing an alcoholic beverage and / or a method for reducing the bitterness of an alcoholic beverage, the method comprising the steps of: adding one or more salts selected from the group consisting of lake salt, rock salt, and solar salt to ethanol; and stirring the ethanol to which the salt has been added.

[0014] In another example, the method for producing alcoholic beverages and / or the method for reducing the bitterness of alcoholic beverages may additionally include a step of diluting alcohol (e.g., spirits and / or ethanol) before the step of adding the salt (first dilution step) and / or a step of diluting the ethanol to which the salt has been added (second dilution step) before the step of stirring, but is not limited thereto.

[0015] The alcohol diluted in the first dilution step may be used as ethanol in the step of adding the salt, and the ethanol diluted in the second dilution step may be used as ethanol in the step of stirring, but is not limited thereto.

[0016] Another example of the present specification provides an alcoholic beverage produced by the method for producing an alcoholic beverage.

[0017] The present invention will now be described in more detail.

[0018] In this specification, the term "alcoholic beverage" may refer to sake, unrefined sake, shochu, etc., and specifically may refer to diluted or distilled shochu, but is not limited thereto.

[0019] The "diluted soju" may refer to soju made by adding water to alcohol to reduce the alcohol content, a sweetener to give it a sweet taste, and an acidulant to give it a sour taste.

[0020] The "distilled shochu" may refer to a liquor made by distilling yeast starter made from grains.

[0021] The ethanol may be provided as alcohol or distilled soju concentrate or a combination thereof. Specifically, the alcohol may be provided as fermented alcohol, deodorized alcohol, and / or distilled soju concentrate, and the fermented alcohol may be produced by fermenting a starch- or sugar-containing material and refining it to an alcohol content of 95% or more. According to the Liquor Tax Act of the Republic of Korea, alcohol means a material containing starch or sugar that is fermented and distilled to an alcohol content of 85% or more. In addition, the ethanol may be produced by adding a saccharification enzyme to a starchy or carbohydrate (sugar) raw material such as grains, tapioca, or sweet potato, fermenting it, and then subjecting it to a continuous distillation method, but is not limited thereto.

[0022] In this specification, "lake salt" refers to salt made in a lake with a higher salinity than a general lake, and may be salt made when water evaporates after an area that was originally an ocean turns into a lake due to crustal movement or other reasons. A representative example of lake salt is Andean lake salt. The "Andean lake salt" refers to pure salt made by nature, which is made by the clean, pure water of the Andean glaciers melting and flowing into the salt, purifying and cleaning it, and then undergoing an evaporation process by the clear wind and sun repeatedly for tens of thousands of years, removing impurities.

[0023] In this specification, "halite" can also be called rock salt, and can refer to salt that remains as a mineral after seawater evaporates. A representative example of halite is Himalayan pink salt. The Himalayan pink salt is a rock salt produced in the mountains of Pakistan, especially the Khewra mine, and is rich in minerals and has a pink color.

[0024] In this specification, "sun-dried salt" means salt produced by evaporating seawater in a salt field, and is distinguished from salt extracted from lakes and sedimentary mines. In one example, the sun-dried salt may be clay plate salt, which is salt produced on tidal flat soil after it is compressed and flattened when producing salt in a salt field. The sun-dried salt may also be, but is not limited to, clay plate salt, which is produced by laying vinyl clay plates, tiles, glass, etc. on the salt field to facilitate evaporation.

[0025] The total content of the salts in the alcoholic beverages provided in the present application is 0.00001-0.01% (w / v), 0.00001-0.005% (w / v), 0.00001-0.001% (w / v), 0.00001-0.0008% (w / v), 0.00001-0.0006% (w / v), 0.00005-0.01% (w / v), ), 0.00005~0.005%(w / v), 0.00005~0.001%(w / v), 0.00005~0.0008%(w / v), 0.00005 ~0.0006%(w / v), 0.0001~0.01%(w / v), 0.0001~0.005%(w / v), 0.0001~0.001%(w / v), 0.0001~0.0008%(w / v), 0.0001~0.0006%(w / v), 0.0002~0.01%(w / v), 0.0002~0.005 %(w / v), 0.0002~0.001%(w / v), 0.0002~0.0008%(w / v), 0.0002~0.0006%(w / v), 0.00 The amount of the soluble solids may be, for example, 0.04-0.01% (w / v), 0.0004-0.005% (w / v), 0.0004-0.001% (w / v), 0.0004-0.0008% (w / v), or 0.0004-0.0006% (w / v), and may be, for example, 0.0005% (w / v), but is not limited to this.

[0026] In the alcoholic beverages, the method for producing alcoholic beverages, the use of reducing the bitterness of alcoholic beverages, the composition for reducing the bitterness of alcoholic beverages and / or the method for reducing the bitterness of alcoholic beverages, the salt includes lake salt, rock salt and solar salt, and the ratio between these may be 6 to 8 parts by weight, 6 to 7.5 parts by weight, 6.5 to 8 parts by weight or 6.5 to 7.5 parts by weight of lake salt and 1 to 3 parts by weight, 1 to 2.5 parts by weight, 1.5 to 3 parts by weight, or 1.5 to 2.5 parts by weight of rock salt per 1 part by weight of solar salt.

[0027] More specifically, the salt may include lake salt, rock salt, and solar salt in a weight ratio of 6:3:1 to 8:1:1, 6:3:1 to 7.5:1.5:1, 6.5:2.5:1 to 8:1:1, or 6:3:1 to 7.5:1.5:1 (lake salt:rock salt:solar salt), for example, but not limited to, 6:3:1, 7:2:1, or 8:1:1.

[0028] The alcoholic beverage may contain ethanol at a concentration of 5-30% (v / v), 5-25% (v / v), 5-20% (v / v), 5-17% (v / v), 10-30% (v / v), 10-25% (v / v), 10-20% (v / v), 10-17% (v / v), 13-30% (v / v), 13-25% (v / v), 13-20% (v / v), 13-17% (v / v), 16-30% (v / v), 16-25% (v / v), 16-20% (v / v), or 16-17% (v / v) based on 100% volume of the alcoholic beverage, for example, but not limited to, 16.8% (v / v).

[0029] The ethanol concentration used in the method for producing alcoholic beverages and / or the method for reducing the bitterness of alcoholic beverages is 10 to 50% (v / v), 10 to 45% (v / v), 10 to 40% (v / v), 10 to 38% (v / v), 10 to 35% (v / v), 10 to 30% (v / v), 10 to 25% (v / v), 10 to 20% (v / v), 15 ... 0%(v / v), 15~45%(v / v), 15~40%(v / v), 15~38%(v / v), 15~35%(v / v), 15~30%(v / v), 15~2 5%(v / v), 15~20%(v / v), 20~50%(v / v), 20~45%(v / v), 20~40%(v / v), 20~38%(v / v), 20~3 5%(v / v), 20~30%(v / v), 20~25%(v / v), 25~50%(v / v), 25~45%(v / v), 25~40%(v / v), 25~ 38%(v / v), 25~35%(v / v), 25~30%(v / v), 30~50%(v / v), 30~45%(v / v), 30~40%(v / v), 30~ It may be 38% (v / v), 30-35% (v / v), 35-50% (v / v), 35-45% (v / v), 35-40% (v / v), or 35-38% (v / v), for example, 20% (v / v), 25% (v / v), 30% (v / v), or 38% (v / v), but is not limited thereto.

[0030] In this specification, the term "alcohol content" refers to the volume concentration of ethanol in an alcoholic beverage expressed as a percentage. In the alcoholic beverage, the alcohol content at 15°C may be 5.0 to 30.0 degrees, 5.0 to 25.0 degrees, 5.0 to 20.0 degrees, 5.0 to 17.0 degrees, 10.0 to 30.0 degrees, 10.0 to 25.0 degrees, 10.0 to 20.0 degrees, 10.0 to 17.0 degrees, 13.0 to 30.0 degrees, 13.0 to 25.0 degrees, 13.0 to 20.0 degrees, 13.0 to 17.0 degrees, 16.0 to 30.0 degrees, 16.0 to 25.0 degrees, 16.0 to 20.0 degrees, or 16.0 to 17.0 degrees, for example, 16.8 degrees, but is not limited thereto.

[0031] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, in the step of diluting the alcohol, the alcohol (e.g., ethanol) may be provided in the form of spirit or distilled soju concentrate or a combination thereof. Specifically, the spirit may be fermented spirit, deodorized spirit, and / or distilled soju concentrate. The fermented spirit may be produced by adding a saccharification enzyme to a starchy or carbohydrate (sugar) raw material such as grains, tapioca, sweet potato, etc., to ferment the raw material, and then subjecting the raw material to a continuous distillation method, but is not limited thereto.

[0032] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, the first dilution step is to dilute alcohol (e.g., spirits and / or ethanol) to 10 to 50% (v / v), 10 to 45% (v / v), 10 to 40% (v / v), 10 to 38% (v / v), 10 to 35% (v / v), 10 to 30% (v / v), 10 to 25% (v / v), 10 to 20% (v / v), 10 to 3 ... %(v / v), 15~50%(v / v), 15~45%(v / v), 15~40%(v / v), 15~38%(v / v), 15~35%(v / v), 15~30%(v / v), 15~25%(v / v), 15~20%(v / v), 20~50%(v / v), 20~45%(v / v), 20~40%(v / v), 20~38%(v / v), 2 0~35%(v / v), 20~30%(v / v), 20~25%(v / v), 25~50%(v / v), 25~45%(v / v), 25~40%(v / v), 25~38 %(v / v), 25~35%(v / v), 25~30%(v / v), 30~50%(v / v), 30~45%(v / v), 30~40%(v / v), 30~38%(v / The composition may be diluted to a concentration of, for example, but not limited to, 20% (v / v), 25% (v / v), 30 ...

[0033] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, the secondary dilution step is performed by diluting alcohol (e.g., spirits and / or ethanol) at 5 to 30% (v / v), 5 to 25% (v / v), 5 to 20% (v / v), 5 to 17% (v / v), 10 to 30% (v / v), 10 to 25% (v / v), 10 to 20% (v / v), 10 to 17 ... It may be diluted to a concentration of 3-30% (v / v), 13-25% (v / v), 13-20% (v / v), 13-17% (v / v), 16-30% (v / v), 16-25% (v / v), 16-20% (v / v), or 16-17% (v / v), for example, 16.8% (v / v), but is not limited thereto.

[0034] In the method for producing an alcoholic beverage and / or the method for reducing the bitterness of an alcoholic beverage, the salt is added to the alcoholic beverage so that the total content in the alcoholic beverage is 0.00001 to 0.01% (w / v), 0.00001 to 0.005% (w / v), 0.00001 to 0.001% (w / v), 0.00001 to 0.0008% (w / v), 0.00001 to 0.0006% (w / v), 0.00005 ... 0.01%(w / v), 0.00005~0.005%(w / v), 0.00005~0.001%(w / v), 0.00005~0.0008%(w / v), 0. 00005~0.0006%(w / v), 0.0001~0.01%(w / v), 0.0001~0.005%(w / v), 0.0001~0.001%(w / v) , 0.0001~0.0008%(w / v), 0.0001~0.0006%(w / ), 0.0002~0.01%(w / v), 0.0002~0.005%(w / v), 0.0002~0.001%(w / v), 0.0002~0.0008%(w / v), 0.0002~0.0006%(w / v), 0.0004~0.01% (w / v), 0.0004-0.005% (w / v), 0.0004-0.001% (w / v), 0.0004-0.0008% (w / v), or 0.0004-0.0006% (w / v), for example, 0.0005% (w / v), but is not limited thereto.

[0035] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, the stirring step may be performed at a temperature of 1 to 30°C, 1 to 25°C, 1 to 20°C, 1 to 17°C, 5 to 30°C, 5 to 25°C, 5 to 20°C, 5 to 17°C, 10 to 30°C, 10 to 25°C, 10 to 20°C, 10 to 17°C, 13 to 30°C, 13 to 25°C, 13 to 20°C, or 13 to 17°C, for example, but is not limited to, 15°C.

[0036] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, the stirring step may be performed under conditions in which the alcohol has a pH of 5 to 7, but is not limited thereto.

[0037] In the method for producing alcoholic beverages and / or the method for reducing bitterness of alcoholic beverages, the stirring step may be performed by aeration, ultrasonic treatment, and / or hot water treatment, but is not limited thereto.

[0038] The aeration can be performed for 1 minute to 5 minutes, 1 minute to 4 minutes, 1 minute to 3 minutes, 1 minute to 2 minutes 40 seconds, 2 minutes to 5 minutes, 2 minutes to 4 minutes, 2 minutes to 3 minutes, 2 minutes to 2 minutes 40 seconds, 2 minutes 10 seconds to 5 minutes, 2 minutes 10 seconds to 4 minutes, 2 minutes 10 seconds to 3 minutes, 2 minutes 10 seconds to 2 minutes 40 seconds, 2 minutes 20 seconds to 5 minutes, 2 minutes 20 seconds to 4 minutes, 2 minutes 20 seconds to 3 minutes, or 2 minutes 20 seconds to 2 minutes 40 seconds, for example, and is not limited to this.

[0039] The method for producing alcoholic beverages and / or the method for reducing the bitterness of alcoholic beverages may additionally include, but are not limited to, a step of allowing the stirred ethanol to stand; and a step of filtering the ethanol that has been allowed to stand.

[0040] The step of leaving the mixture at rest can be performed at a temperature of 1 to 30°C, 1 to 25°C, 1 to 20°C, 1 to 17°C, 5 to 30°C, 5 to 25°C, 5 to 20°C, 5 to 17°C, 10 to 30°C, 10 to 25°C, 10 to 20°C, 10 to 17°C, 13 to 30°C, 13 to 25°C, 13 to 20°C, or 13 to 17°C, for example, at 15°C, but is not limited thereto.

[0041] Alcoholic beverages produced by the method for producing alcoholic beverages may have a characteristic of reduced bitterness compared to alcoholic beverages that do not contain one or more salts selected from the group consisting of lake salt, rock salt, and solar salt, but are not limited thereto.

[0042] The degree of bitterness of the alcoholic beverages provided herein may be confirmed by a sensory evaluation, and the sensory evaluation may be performed with 5 points as the highest score, with the closer to 5 points the weaker the bitterness appears. The bitterness score of the alcoholic beverage measured through the sensory evaluation may be increased by 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 33% or more, or 34% or more compared to an alcoholic beverage that does not contain one or more salts selected from the group consisting of lake salt, rock salt, and solar salt, and an increase in the score may mean that the bitterness appears relatively weaker, but is not limited thereto.

[0043] In the method for producing an alcoholic beverage and / or the method for reducing the bitterness of an alcoholic beverage, the alcoholic beverage is diluted with ethanol at 5 to 30% (v / v), 5 to 25% (v / v), 5 to 20% (v / v), 5 to 17% (v / v), 10 to 30% (v / v), 10 to 25% (v / v), 10 to 20% (v / v), 10 to 17% (v / v), 13 to 25% (v / v), 15 to 20% (v / v), 15 ... It may be contained at a concentration of 16.8% (v / v), for example, but not limited to, 16.8% (v / v), ... Effect of the Invention

[0044] The alcoholic beverages provided herein are characterized by having reduced bitterness as a result of the addition of salt to remove the bitterness peculiar to alcoholic beverages. [Brief description of the drawings]

[0045] [Figure 1] 1 is a schematic diagram showing various production steps of Shochu. FIG. [Diagram 2] 1 is a schematic diagram showing various production steps of Shochu. FIG. [Diagram 3] 1 is a schematic diagram showing various production steps of Shochu. FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0046] The present invention will be described in more detail with reference to the following examples, which are merely illustrative of the present invention and are not intended to limit the scope of the present invention. EXAMPLES

[0047] Example 1. Production of shochu containing Andean lake salt, Himalayan pink salt, and clay plate salt

[0048] Example 1-1. Production of shochu containing salt Deionized water was added to 95% (v / v) alcohol to make the alcohol (ethanol) concentration 38% (v / v). 0.088% (w / v) activated carbon was added to the diluted alcohol, stirred for 8 hours, and passed through diatomaceous earth for deodorization and filtration. Deionized water, 0.003% (w / v) stevioside, and 0.0005% (w / v) salt were added to the deodorized and filtered alcohol to make the alcohol content 16.8% (v / v), and stirred at 15°C, aeration for 2 minutes and 30 seconds, under conditions where the pH of the alcohol was 5.5 to 6.5.

[0049] After stirring, the mixture was left to stand at room temperature of 15° C. for 4 hours to reduce bitterness, and then filtered using a production filter pad (thickness: 3.6 mm, nominal pore size: 1 μm). The filtered shochu was poured into a 375 mL bottle to produce shochu. A schematic diagram of the shochu production method is shown in FIG. 2.

[0050] Example 1-2. Analysis of mineral content by salt type and shochu production using this In order to produce soju with the best mineral content, we first analyzed the mineral content of various types of salt.

[0051] Specifically, in the manufacturing method of Example 1-1, shochu was produced in a substantially similar manner by adding, as the salt, 0.0005% (w / v) each of Andean lake salt (Argentina), Himalayan pink salt (Pakistan), Shin-Ado salt (Sinan-gun, Jeollanam-do, Republic of Korea), solar salt (Soban salt) and refined salt purchased in the market, and the mineral content was measured by ion chromatography under the cation and anion conditions in Table 1 below, and the results are shown in Table 2 below.

[0052] [Table 1] [Table 2] (The units in Table 2 above are ppm.)

[0053] As a result, taking into consideration the Mg, Ca, and Cl contents in the minerals that cause bitterness, the proportion of Andean lake salt, which is a natural salt with low Mg and Ca contents, was set high, followed by Himalayan pink salt and clay salt in order of their sensory aspects. Taking these results into consideration, table salt with the specific composition contents shown in Table 3 below was prepared.

[0054] [Table 3] (In Table 3 above, the salt content in the salt refers to the weight ratio within the total salt (e.g., salt 1 refers to salt containing Andean lake salt and Himalayan pink salt in a weight ratio of 5:5).)

[0055] Using salts 1 to 7 having the composition contents in Table 3 as salt, soju samples 1 to 7 were produced in a manner substantially similar to that of Example 1-1. The mineral contents in the soju were measured in a manner substantially similar to that of the mineral measurement method described above, and the results are shown in Table 4 below.

[0056] [Table 4] (The units in Table 4 above are ppm.)

[0057] Example 2. Sensory evaluation of salt types and salt content in shochu

[0058] Example 2-1. Sensory test by salt type A sensory test was carried out on the soju containing Andean lake salt, Himalayan pink salt, Shin-Azuchi salt and solar salt at 0.0005% (w / v) of the total soju content, as prepared in Example 1-2, to determine the bitterness of the soju depending on the type of salt contained therein.

[0059] Specifically, 10 professionally trained sensory testers in their 20s to 50s, with a 1:1 ratio of male and female, were selected to conduct the sensory test in a blind manner without any information provided, and the samples were tested under two conditions, room temperature and refrigerated, which are the most exposed conditions. The maximum score was 5 points, and the closer to 5 points the weaker the bitterness was. The test results are shown in Table 5 below.

[0060] [Table 5] (In Table 5 above, a higher score (closer to 5) means less bitterness.)

[0061] As a result, the average scores of the sensory tests for Andean lake salt, Himalayan pink salt and Shin-Azuchi salt exceeded 4 points, while that for solar salt did not exceed 4 points. This confirmed that the bitterness of soju is reduced when these three types of salt are added, and that soju containing Andean lake salt scored particularly high.

[0062] Example 2-2. Sensory test based on salt content For soju samples 1 to 7 containing Andean lake salt, Himalayan pink salt, and Shin Azuchi salt in various ratios prepared in Example 1-2, all of which were mixed together at 0.0005% (w / v) of the total soju content, a sensory test related to bitterness depending on the salt content in the soju was carried out in a manner substantially similar to that in Example 2-1, and the results are shown in Table 6 below.

[0063] [Table 6] (In Table 6 above, a higher score (closer to 5) means less bitterness.)

[0064] As a result, the sensory test score for sample 6 was relatively high, and it was confirmed that the bitterness was reduced the most when the salt was contained in a weight ratio of 7:2:1 (Andean lake salt:Himalayan pink salt:clayboard salt). It was also confirmed that the bitterness reduction scores were high for shochu containing salt in weight ratios of 8:1:1 and 6:3:1 (Andean lake salt:Himalayan pink salt:clayboard salt) (samples 7 and 5).

[0065] Example 2-3. Sensory test of shochu with reduced bitterness As a result of the sensory test in Example 2-2, a sensory test was carried out on the overall taste other than the bitterness of Sample 6 Soju, which was determined to have the least bitterness.

[0066] Specifically, the sensory test was conducted by the sensory panelists of Example 2-1, and the overall taste of sweetness, bitterness, etc. was evaluated. The samples were tested under room temperature conditions, where they are often exposed, and under refrigerated conditions, where soju is usually stored. The overall taste of sweetness and bitterness was evaluated with a maximum score of 5, and the closer to 5 points the better the overall taste. The results are shown in Table 7 below.

[0067] [Table 7] (In Table 7 above, a higher score (closer to 5) means better overall taste.)

[0068] As a result, all the sensory panelists gave high scores to the shochu sample 6, with an average score of 4.91, confirming that not only did the bitterness decrease, but the overall taste was also good.

[0069] Example 2-4. Comparison with adding sugar instead of salt A sensory test was conducted to compare the bitterness of soju sample 6, which was highly evaluated in Example 2-2, with other products to which sugar was added instead of salt.

[0070] Specifically, a sensory test was conducted in comparison with the shochu of Comparative A to Comparative E in a manner substantially similar to that of Example 2-1. The composition of the shochu of Comparative A to Comparative E is shown in Table 8 below, and the results of the sensory test are shown in Table 9 below.

[0071] [Table 8] [Table 9] (In Table 9 above, a higher score (closer to 5) means less bitterness.)

[0072] As a result, the soju sample 6 containing salt received a higher score than other soju containing sugar instead of salt, confirming that the bitterness was reduced relatively more.

[0073] Example 3. Sensory evaluation according to shochu production conditions

[0074] Example 3-1. Sensory test of shochu produced under different salt types For the soju prepared in Example 1-1, a sensory test was carried out according to the type of salt contained in the soju depending on the soju production conditions.

[0075] Specifically, the Andean lake salt, Himalayan pink salt, or New Azuchi salt was added as table salt, and 38% (v / v), 30% (v / v), 25% (v / v), or 20% (v / v) ethanol was used in the manufacturing method of Example 1-1. Shochu was produced in three ways: a method substantially similar to that of Example 1-1 (Table 10); a method with stirring at 25°C, 20°C, 15°C, or 10°C (Table 11); and a method with general sonication conditions during stirring, a water bath at 40-50°C, or aeration for 2 minutes and 30 seconds (Table 12). Sensory tests of the shochu produced by each of the three methods were conducted in a manner substantially similar to that of Example 2-1, and the results are shown in the following Tables 10-12, respectively. The results in Tables 10 to 12 below are the average values ​​of scores given by sensory panelists 1 to 10 after a sensory test substantially similar to that in Example 2-1.

[0076] [Table 10] [Table 11] [Table 12] (In Tables 10 to 12 above, a higher score (closer to 5) means less bitterness.)

[0077] As a result, it was confirmed that the bitterness was reduced most when the ethanol concentration was 38% (v / v), the temperature was 15°C, and aeration treatment was performed during the production of shochu containing the salt.

[0078] Example 3-2. Sensory tests using various shochu production conditions A sensory test was carried out on the shochu prepared in Example 1-1 under different shochu production conditions.

[0079] Specifically, salt 6 of Example 1-2 was added as table salt, the stirring temperature was set to 15°C, and the ethanol concentration was set to 38% (v / v), 30% (v / v), 25% (v / v), or 20% (v / v). Shochu was produced by each method, which was divided into a method in which stirring was performed with aeration for 2 minutes and 30 seconds, ultrasonic treatment under general sonication conditions, and boiling in water at 40 to 50°C. Shochu produced in this manner was subjected to a sensory test by a method substantially similar to that of Example 2-1. The results are shown in Tables 13 to 15 below.

[0080] [Table 13] [Table 14] [Table 15] (In Tables 13 to 15 above, a higher score (closer to 5) means less bitterness.)

[0081] As a result, it was confirmed that in all cases where the samples were treated with aeration at 15°C, ultrasonic treatment, or boiling in hot water, the sensory test scores were high when the ethanol concentration was 38% (v / v), and that the bitterness was reduced the most at an ethanol concentration of 38% (v / v).

Claims

1. Contains salt, including lake salt, rock salt and solar salt, and ethanol; The salt comprises lake salt, rock salt and solar salt in a weight ratio of 6:3:1 to 8:1:1 (lake salt:rock salt:solar salt), The alcoholic beverage contains ethanol at a concentration of 5 to 20% (v / v) based on 100% volume of the alcoholic beverage.

2. The alcoholic beverage according to claim 1, wherein the salt is contained in an amount of 0.00001 to 0.01% (w / v) in the alcoholic beverage.

3. The alcoholic beverage according to claim 1 , wherein the alcoholic beverage is diluted or distilled shochu.

4. The alcoholic beverage according to claim 1, wherein the ethanol is provided in the form of fermented spirit, deodorized spirit, or distilled shochu concentrate.

5. The alcoholic beverage according to claim 1, characterized in that it has reduced bitterness compared to an alcoholic beverage that does not contain one or more salts selected from the group consisting of lake salt, rock salt and solar salt.

6. The lake salt is Andean lake salt; the rock salt is Himalayan pink salt; or The alcoholic beverage according to any one of claims 1 to 5, wherein the solar salt is clay plate salt.

7. The alcoholic beverage according to any one of claims 1 to 5, wherein the alcoholic beverage is shochu.

8. adding salts to the ethanol, the salts being lake salt, rock salt and solar salt in a weight ratio of 6:3:1 to 8:1:1 (lake salt:rock salt:solar salt); and A method for producing an alcoholic beverage, comprising the step of stirring the ethanol to which the salt has been added, The method for producing alcoholic beverages, wherein the alcoholic beverage produced by the method has an ethanol concentration of 5 to 20% (v / v) based on 100% volume of the alcoholic beverage.

9. The method for producing an alcoholic beverage according to claim 8, wherein the salt is added to the alcoholic beverage so as to be present at 0.00001 to 0.01% (w / v).

10. The method for producing an alcoholic beverage according to claim 8, wherein the concentration of ethanol in the step of adding the salt is 10 to 50% (v / v).

11. The method for producing an alcoholic beverage according to claim 8, wherein the stirring step is carried out by aeration, ultrasonic treatment or hot water bath treatment.

12. The method for producing an alcoholic beverage according to claim 11, wherein the aeration is carried out for 1 to 5 minutes.

13. Allowing the stirred ethanol to stand; and The method for producing an alcoholic beverage according to claim 8, further comprising a step of filtering the ethanol that has been allowed to stand.

14. The lake salt is Andean lake salt; the rock salt is Himalayan pink salt; or The method for producing alcoholic beverages according to claim 8, wherein the solar salt is clay plate salt.

15. The method for producing alcoholic beverages according to any one of claims 8 to 14, wherein the alcoholic beverages produced by the production method have a characteristic of reduced bitterness compared to alcoholic beverages that do not contain one or more salts selected from the group consisting of lake salt, rock salt, and solar salt.

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