Alcoholic beverage base, alcoholic beverage, method for producing alcoholic beverage base, and method for improving the flavor of alcoholic beverage

Abstract

To provide an alcoholic beverage base that has reduced alcohol stimulus taste, an alcoholic beverage, a method for producing alcoholic beverage base, and a method for improving flavor of alcoholic beverage.SOLUTION: The alcoholic beverage base according to the present invention is an alcoholic beverage base containing distilled liquor, and contains β-citronellol and borneol, and in which, when setting the content of β-citronellol as X μg / L and the dilution ratio as M-folds, the X / M is 10 or more. The alcoholic beverage according to the present invention is an alcoholic beverage containing distilled liquor, contains β-citronellol and borneol, and has a β-citronellol content of 10 μg / L or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage base, an alcoholic beverage, a method for producing an alcoholic beverage base, and a method for enhancing the flavor of an alcoholic beverage. [Background technology]

[0002] Since distilled alcoholic beverages are produced through a distillation process, they tend to have a high alcohol content and a clear flavor because they have few unpleasant flavors. However, some consumers have a negative impression of the flavor of distilled alcoholic beverages, regarding it as a pungent flavor.

[0003] Therefore, the following techniques have been proposed to mask the pungent flavor of alcohol in distilled liquor. Specifically, Patent Document 1 proposes an alcoholic beverage containing at least one alcohol irritation masking substance selected from the group consisting of 2,6-nonadienal and 2,4-decadienal, in which the content of the masking substance in the alcoholic beverage is 6 ppt or more and 80 ppt or less per 1% alcohol by volume. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-119841 A Summary of the Invention [Problem to be solved by the invention]

[0005] The invention disclosed in Patent Document 1 is an invention in which pungent flavors are masked by the substances 2,6-nonadienal and 2,4-decadienal. On the other hand, the present inventor also focused on the strong pungent taste that distilled liquor imparts to beverages, and wanted to reduce the pungent taste of alcohol based on distilled liquor using a method completely different from that of Patent Document 1.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage base, an alcoholic beverage, a method for producing an alcoholic beverage base, and a method for improving the flavor of an alcoholic beverage, in which the pungent taste of alcohol has been reduced. [Means for solving the problem]

[0007] The above problems can be solved by the following measures. (1) An alcoholic beverage base containing a distilled liquor, comprising β-citronellol and borneol, the content of said β-citronellol being X μg / L; The alcohol content is expressed as Av / v%. If the dilution rate is M, then X / M is 30-150, A / M is 5-12 It is an alcohol-based beverage. (2) The alcoholic beverage base according to 1, wherein Y / M is 5 to 70, where Y μg / L is the borneol content. (3) The alcoholic beverage base described in 1 or 2, wherein the distilled spirit is gin. (4) An alcoholic beverage containing distilled liquor, which contains β-citronellol and borneol, and the β-citronellol content is 30~150 μg / L a The alcohol content is 5-12v / v%. Alcoholic beverage. (5) The alcoholic beverage according to 4 above, wherein the borneol content is 5 to 70 μg / L. (6) The alcoholic beverage according to 4 or 5, wherein the distilled liquor is gin. (7) A method for producing an alcoholic beverage base containing a distilled liquor, β-citronellol, and borneol, the content of the β-citronellol being X μg / L, The alcohol content is expressed as Av / v%. If the dilution rate is M, then X / M is 30~150 and A / M 5~12 A method for producing an alcoholic beverage base, comprising: preparing the alcoholic beverage base so as to satisfy the above requirements. (8) The method for producing an alcoholic beverage base according to claim 7, further comprising the steps of: fermenting a raw material containing added hops; and distilling the post-fermentation liquid obtained in the fermentation step to prepare X / M. (9) A method for improving the flavor of an alcoholic beverage containing a distilled liquor, comprising adding β-citronellol and borneol to the alcoholic beverage, and increasing the content of the β-citronellol by 30~150 μg / L and the alcohol content is 5-12v / v%. A method for enhancing the flavor of an alcoholic beverage. Effect of the Invention

[0008] The alcoholic beverage base and the alcoholic beverage according to the present invention have a reduced irritating taste of alcohol. The method for producing an alcoholic beverage base according to the present invention can produce an alcoholic beverage base with a reduced irritating taste of alcohol. The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the irritating taste of alcohol in an alcoholic beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment (present embodiment) for carrying out the alcoholic beverage base, the alcoholic beverage, the method for producing an alcoholic beverage base, and the method for enhancing the flavor of an alcoholic beverage according to the present invention will be described.

[0010] [Alcoholic drinks] The alcoholic beverage according to the present embodiment contains distilled liquor, as well as β-citronellol and borneol. Here, an alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example of such an alcoholic beverage is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. However, the alcoholic beverage of this embodiment is made by mixing the alcoholic beverage base described below with a mixer, and if a refreshing flavor is desired, it is preferable for the beverage to be composed only of the alcoholic beverage base and a mixer (e.g., one of water, carbonated water, or tonic water, and in particular, carbonated water). Below, each element constituting the alcoholic beverage according to this embodiment will be described.

[0011] (Distilled alcohol) A distilled alcoholic drink is a drink produced by distilling an alcohol-containing substance. Examples of the distilled alcoholic drink include various spirits such as gin, shochu, brandy, vodka, and whiskey, and raw material alcohol, and one or more of these can be used in combination. However, among these, it is preferable to use gin as the distilled alcoholic drink from the viewpoint of clarifying a certain problem (herbal bitterness). Gin is a clear, colorless alcoholic drink made by saccharifying, fermenting, and distilling grains such as barley, rye, and potatoes, and then adding and further distilling flavorful components (botanical components) from roots, bark, and trees.

[0012] (β-citronellol) β-citronellol is a compound with the chemical formula C 10 H 20 It is a type of monoterpenoid represented by O. The present inventors have discovered that by adding a specified amount of β-citronellol to an alcoholic beverage, the "irritating alcohol taste" of distilled alcoholic beverages can be reduced. The present inventors have also found that when an alcoholic beverage is made into a carbonated beverage, this β-citronellol can enhance the "refreshing feeling derived from carbonation. In addition, the present inventors have found that when gin is used as the distilled liquor to be added to an alcoholic beverage, a herbal bitterness is generated, but this "herbal bitterness" can be suppressed by β-citronellol, and further, the "aftertaste of the botanical aroma" can be made stronger (strictly speaking, the aftertaste can be made longer).

[0013] The content of β-citronellol is preferably 10 μg / L or more, more preferably 13 μg / L or more, 15 μg / L or more, 20 μg / L or more, 23 μg / L or more, 30 μg / L or more, 40 μg / L or more, 45 μg / L or more, and more preferably 48 μg / L or more. By having a content of β-citronellol of a predetermined value or more, the stimulating taste of alcohol can be reduced, the refreshing feeling derived from carbonation can be enhanced, the bitterness of medicinal herbs can be reduced, and the aftertaste of the botanical aroma can be strengthened. The content of β-citronellol is preferably 1500 μg / L or less, more preferably 1000 μg / L or less, 500 μg / L or less, 433 μg / L or less, 300 μg / L or less, 200 μg / L or less, 150 μg / L or less, or 100 μg / L or less. By keeping the content of β-citronellol below a certain value, it is possible to avoid a situation in which the overall evaluation of the beverage is lowered.

[0014] (Borneol) Borneol is a compound with the chemical formula C 10 H 18 It is a type of bicyclic monoterpene represented by O. The inventors have discovered that by adding borneol to an alcoholic beverage containing β-citronellol, the effects based on β-citronellol (reducing the irritating taste of alcohol, enhancing the refreshing feeling derived from carbonation, suppressing the bitterness of medicinal herbs, and enhancing the lingering aftertaste of botanical aroma) can be strengthened. The present inventors have also found that the taste of an alcoholic beverage containing β-citronellol can be made rounder by adding borneol.

[0015] The content of borneol is preferably 5 μg / L or more, more preferably 6 μg / L or more, 7 μg / L or more, 8 μg / L or more, or 9 μg / L or more. By having a borneol content of a predetermined value or more, the irritating taste of alcohol can be reduced, the refreshing feeling derived from carbonation can be enhanced, the bitterness of medicinal herbs can be reduced, the aftertaste of the botanical aroma can be enhanced, and the taste can be rounded. The borneol content is preferably 70 μg / L or less, more preferably 67 μg / L or less, 50 μg / L or less, 40 μg / L or less, 30 μg / L or less, 20 μg / L or less, or 17 μg / L or less. When the borneol content is equal to or greater than a predetermined value, it is possible to avoid a situation in which the overall evaluation of the beverage is lowered.

[0016] The β-citronellol content and borneol content of an alcoholic beverage (and an alcoholic beverage base) can be measured, for example, by gas chromatography with mass spectrometry (GC-MS) after appropriately diluting the beverage or base.

[0017] (Alcohol content) The alcoholic beverage according to this embodiment contains the distilled liquor described above and therefore has a specified alcohol content. In particular, the alcohol content of the alcoholic beverage is preferably 3 v / v% or more, more preferably 5 v / v% or more, 7 v / v% or more, 8 v / v% or more, or 8.3 v / v% or more, and preferably 20 v / v% or less, more preferably 18 v / v% or less, 15 v / v% or less, 13 v / v% or less, or 12 v / v% or less. The alcohol content of the alcoholic beverage (and alcoholic beverage base) according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method).

[0018] (Foaming) When the alcoholic beverage according to the present embodiment is produced by diluting the alcoholic beverage base with a sparkling mixer, it becomes a sparkling beverage, that is, a carbonated beverage. And the gas pressure (total pressure) of an alcoholic beverage at 20°C is 0.5kg / cm 2 More than 1.0kg / cm is preferable. 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 3.0kg / cm 2 More than 3.8kg / cm2 The above is more preferable. By making the gas pressure equal to or greater than a predetermined value, the stimulating effect derived from carbon dioxide can be more reliably exerted. The upper limit of the gas pressure (total pressure) of an alcoholic beverage at 20°C is not particularly limited, but is, for example, 4.5 kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 Below 2.5kg / cm 2 Below, 2.2kg / cm 2 The following is the result. The gas pressure of the alcoholic beverage according to this embodiment can be measured based on, for example, National Tax Agency Specified Analysis Method (Instruction) 8 Beer 8-3 Gas Pressure.

[0019] (others) The alcoholic beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, but of course, they do not have to be contained. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, and the like can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, and the like can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, and the like can be used. Examples of the acidulant that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. Examples of the salt that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0020] If the alcoholic beverage according to this embodiment is a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (semi-liquid products obtained by mashing or straining cooked or raw fruit), and dilutions, concentrates, and mixtures thereof. Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and Rosaceae fruits such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears. Furthermore, since the effects of the present invention are not directly affected by the flavor type or flavor strength of the flavors, fruit juices, or fruit extracts, and at the very least, the effects are not believed to be lost, the flavor types of the flavors may be diverse as described above, and there are no particular limitations on the content.

[0021] As described above, the alcoholic beverage according to this embodiment has a reduced pungent alcohol taste. Furthermore, the alcoholic beverage according to this embodiment has an enhanced refreshing feeling derived from the carbonation, reduced herbal bitterness, a stronger lingering botanical aroma, and a rounded flavor.

[0022] [Alcoholic beverage base] The alcoholic beverage base according to the present embodiment is a beverage base that contains a distilled liquor and has a ratio of the content of β-citronellol to the dilution rate that is equal to or greater than a predetermined value (or within a predetermined range). The alcoholic beverage base according to the present embodiment can be diluted with a mixer to produce the above-mentioned alcoholic beverage. In addition, when the alcoholic beverage base of this embodiment is provided to consumers, restaurants, etc., it may be provided in beverage base form (RTS: Ready To Serve) and then diluted with a mixer, or the beverage base may be diluted with a mixer and then provided in beverage form (RTD: Ready To Drink). It should be noted that although the alcoholic beverage base according to this embodiment contains distilled alcohol, the base itself may be a distilled alcohol (an alcoholic beverage produced by distilling an alcohol-containing substance).

[0023] In the following, when describing the alcoholic beverage base according to this embodiment, a description of the components common to the above-mentioned alcoholic beverage will be omitted, and the differences (particularly the content, etc.) will be mainly described.

[0024] (β-citronellol) When the β-citronellol content of the alcoholic beverage base according to this embodiment is X μg / L and the dilution ratio is M, the value of X / M is as follows. The value of X / M is preferably 10 or more, more preferably 13 or more, 15 or more, 20 or more, 23 or more, 30 or more, 40 or more, 45 or more, or 48 or more. By making the value of X / M a predetermined value or more, the irritating taste of alcohol in the diluted beverage can be reduced, the refreshing feeling derived from the carbonation can be enhanced, the bitterness of herbs can be reduced, and the lingering botanical aroma can be enhanced. The value of X / M is preferably 1500 or less, and more preferably 1000 or less, 500 or less, 433 or less, 300 or less, 200 or less, 150 or less, or 100 or less. By having the value of X / M be a predetermined value or less, it is possible to avoid a situation in which the overall evaluation of the beverage after dilution is reduced.

[0025] (Borneol) When the borneol content of the alcoholic beverage base according to this embodiment is Y μg / L and the dilution ratio is M, the value of Y / M is as follows. The value of Y / M is preferably 5 or more, more preferably 6 or more, 7 or more, 8 or more, or 9 or more. By making the value of Y / M equal to or more than a predetermined value, the irritating taste of alcohol in the diluted beverage can be reduced, the refreshing feeling derived from the carbonation can be enhanced, the bitterness of medicinal herbs can be reduced, the aftertaste of the botanical aroma can be enhanced, and the taste can be rounded. The Y / M value is preferably 70 or less, and more preferably 67 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 17 or less. By having the Y / M value equal to or greater than a predetermined value, it is possible to avoid a situation in which the overall evaluation of the beverage after dilution is reduced.

[0026] (Alcohol content) The alcoholic beverage base according to this embodiment contains the distilled liquor listed above as "alcoholic beverage," and therefore has a specified alcohol content. In particular, the alcohol content of the alcoholic beverage is preferably 9 v / v% or more, more preferably 15 v / v% or more, 21 v / v% or more, 24 v / v% or more, or 24.9 v / v% or more, and preferably 60 v / v% or less, more preferably 54 v / v% or less, 45 v / v% or less, 39 v / v% or less, or 36 v / v% or less.

[0027] (Splitting material) The mixer is used to dilute the alcoholic beverage base according to this embodiment. Examples of mixers include water, carbonated water, tonic water, hot water, ice, fruit juice, fruit juice drinks, milk, tea, etc., and one or a combination of two or more of these can be used. However, from the viewpoint of fully exerting the effect of enhancing the stimulating taste derived from the carbonation, it is preferable to use carbonated water as a mixer. The dilution ratio using a mixer (= (volume of mixer + volume of alcoholic beverage base) / volume of alcoholic beverage base) is, for example, 1.2 times or more, 1.5 times or more, 2 times or more, or 3 times or more, and 10 times or less, 8 times or less, 7 times or less, 6 times or less, or 5 times or less.

[0028] As described above, the alcoholic beverage base according to this embodiment reduces the pungent alcohol taste in the diluted alcoholic beverage. Furthermore, the alcoholic beverage base according to this embodiment, after dilution, has an enhanced refreshing feeling derived from the carbonation, a reduced herbal bitterness, a stronger lingering botanical aroma, and a rounded flavor.

[0029] [Packaged alcoholic beverages and packaged alcoholic beverage base] The alcoholic beverage and the alcoholic beverage base according to the present embodiment can be provided in various containers. By filling the alcoholic beverage or the alcoholic beverage base in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The capacity of the container is not particularly limited, and any containers currently in circulation may be used. It is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time. In addition, in the case of a bottled alcoholic beverage base, the dilution ratio (M times) may be written on the container.

[0030] In addition, with regard to the alcoholic beverage and the alcoholic beverage base of this embodiment, the characteristics and conditions that are not explicitly stated may be those that are conventionally known, and it goes without saying that there are no limitations as long as the effects obtained by the above characteristics and conditions are achieved.

[0031] [Production method of alcoholic beverages and alcoholic beverage bases] Next, the alcoholic beverage and the method for producing the alcoholic beverage base according to the present embodiment will be described. The method for producing an alcoholic beverage and an alcoholic beverage base according to the present embodiment includes a mixing step and a post-treatment step.

[0032] In the mixing process, water, β-citronellol, borneol, distilled spirits, additives, and materials equivalent to mixers (in the case of alcoholic beverages) are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the contents of β-citronellol and borneol, and the values ​​of X / M and Y / M, etc., are within the specified ranges.

[0033] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0034] Furthermore, the mixing and post-processing steps can be carried out using equipment commonly used to manufacture RTS and RTD beverages.

[0035] So far, the method for producing an alcoholic beverage base according to this embodiment has been described as including a mixing step and a post-treatment step, but the method is not limited to this. For example, the method for producing an alcoholic beverage base according to this embodiment includes a fermentation step (a primary fermentation step and a secondary fermentation step) and a distillation step.

[0036] In the primary brewing process, the rice and other ingredients that will be used to make the primary mash are first washed, soaked in water, steamed, and then left to cool. After cooling, the ingredients are seeded with koji to make koji. After that, shochu yeast and water are added to carry out the primary brewing, producing the primary matured mash (shubo). The conditions for the primary brewing process may be those for general shochu production. For example, the primary brewing process may be carried out by fermenting at room temperature (10 to 30°C, preferably 18 to 28°C) for a predetermined period of time (3 to 20 days, preferably 5 to 10 days).

[0037] In the secondary brewing process, water, rice (the main ingredient), and hops are added to the primary aged mash produced in the primary brewing process. The secondary aged mash is produced by fermenting it for several to several tens of days while controlling the temperature. By adjusting the amount of hops added in this secondary brewing process, the β-citronellol and borneol contents (or the values ​​of X / M and Y / M) can be kept within the above-mentioned specified ranges (or equal to or greater than the specified values). The conditions for the secondary fermentation step may be those for general shochu production. For example, the secondary fermentation may be performed by fermenting at room temperature (10 to 30°C, preferably 18 to 28°C) for a predetermined period of time (6 to 30 days, preferably 10 to 17 days).

[0038] The form of hops added in the secondary brewing step is not particularly limited, and examples thereof include hop pellets, dried hops, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0039] In the distillation process, the post-fermentation liquid obtained in the first fermentation process and the second fermentation process (fermentation process) is subjected to a distillation treatment to obtain an alcoholic beverage base. The distillation process in the distillation step may be, for example, a mode in which reduced pressure distillation (first distillation) is carried out, and then, roots, bark, and plant extract are added and normal pressure distillation (second distillation) is carried out. The conditions for the reduced pressure distillation may be the same as those for general reduced pressure distillation, for example, the degree of reduced pressure may be 650 to 680 mmHg (preferably 665 to 675 mmHg).

[0040] The herbs, roots, and bark added in the distillation process (second distillation) are botanical substances such as various herbs, fruit peels, and spices, and can be any substance commonly used in the production of gin, such as juniper berries, botanical powder, and coriander. Furthermore, by adding roots, roots and bark in the second distillation step, the resulting alcoholic beverage base becomes gin-like.

[0041] The post-fermentation liquid before distillation in the distillation step may be filtered and may be diluted with water to a desired alcohol content. The distilled liquor after the distillation step may be diluted with water to a desired alcohol content and may be filtered. Furthermore, the distilled liquor (gin) obtained through this distillation process may be used to produce an alcoholic beverage or an alcoholic beverage base by further subjecting it to at least one of the mixing process and post-treatment process described above, thereby adjusting the β-citronellol and borneol contents, and the X / M and Y / M values, etc., to within predetermined ranges.

[0042] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for enhancing the flavor of an alcoholic beverage in this embodiment is a method for enhancing the flavor of an alcoholic beverage that reduces the irritating taste of alcohol in the alcoholic beverage, and is a method for adding β-citronellol and borneol to the alcoholic beverage, thereby making the β-citronellol content greater than or equal to a predetermined value (or within a predetermined range). The contents of each component are the same as those described above in the "alcoholic beverages" section.

[0043] As described above, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can reduce the irritating taste of alcohol in an alcoholic beverage. Furthermore, the method for improving the flavor of an alcoholic beverage according to this embodiment can enhance the refreshing feeling derived from the carbonation of the alcoholic beverage, reduce the herbal bitterness, enhance the lingering botanical aroma, and further round out the flavor. EXAMPLES

[0044] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0045] [Preparation of Samples 1-1 to 1-7, 2-1 to 2-7] Samples 1-1 to 1-7 and 2-1 to 2-7 were prepared in the following manner. An alcoholic beverage-based sample was prepared by appropriately mixing distilled spirits (gin A), vodka, water, β-citronellol, and borneol in the amounts shown in the table. In addition, for Sample 1-1, β-citronellol and borneol were not added, and the β-citronellol and borneol contents shown in the table are the values ​​derived from Gin A. And the alcoholic beverage samples were prepared by diluting the same numbered alcoholic beverage base sample three times with carbonated water. The gas pressure (total pressure) of the alcoholic beverage sample at 20°C is approximately 3.8 kg / cm 2 It was.

[0046] Gin A was made by mixing 467 mL of 65.5% raw alcohol, 533 mL of water, and 18 g of juniper berries, and distilling the mixture at atmospheric pressure.

[0047] [Preparation of Sample 3-1] Only sample 3-1 was prepared in the following manner. 0.260 kg of rice koji and 0.001 kg of shochu dry yeast S-2 were added to 0.364 L of water, and the first brewing was carried out at 25°C for about one week. After that, 0.520 kg of rice, 0.013 kg of hop pellets (variety: Cascade), and 0.858 L of water were added to the first aged mash obtained in the first brewing, and the second brewing was carried out at 25°C for about two weeks. The fermented liquid obtained in the second brewing was then subjected to reduced pressure distillation (reduced pressure 670 mmHg) to obtain a distilled liquor with an alcohol content of 25 v / v% (shochu using hops: hop shochu). Then, 980 mL of this hop shochu was mixed with 1 g of juniper berries and 20 mL of water, and the mixture was subjected to normal pressure distillation to obtain Gin B (alcoholic beverage base of sample 3-1). And an alcoholic beverage sample was prepared by diluting the alcoholic beverage-based sample 3-1 three times with carbonated water. The gas pressure (total pressure) of the alcoholic beverage sample at 20°C is approximately 3.8 kg / cm 2 It was.

[0048] [Preparation of Samples 3-2 and 3-3] For samples 3-2 and 3-3, the alcoholic beverage base was made by diluting commercially available distilled spirits (Gin C and Gin D) with pure water to an alcohol content of 25 v / v%. And the alcoholic beverage samples were prepared by diluting the same numbered alcoholic beverage base sample three times with carbonated water. The gas pressure (total pressure) of the alcoholic beverage sample at 20°C is approximately 3.8 kg / cm 2 It was.

[0049] [Test Contents] For each sample (alcoholic beverage) produced by the above-mentioned method, five trained panelists with discriminatory abilities rated each of the following items on a 5-point scale from 1 to 5 according to the following evaluation criteria: "herbal bitterness," "stimulating alcohol taste," "refreshing feeling from the carbonation," "lingering botanical aroma," "roundness of flavor," and "overall evaluation," and calculated the average score. All evaluations were performed by drinking the samples.

[0050] (Herbal bitterness: evaluation criteria) The herbal bitterness was evaluated based on a standard of 5 points for sample 1-1, with 1 point being a "weak herbal bitterness" and 5 points being a "strong herbal bitterness." The lower the score, the more reduced the herbal bitterness is, and the more preferable it is. Here, a strong "herbal bitterness" refers to a state in which the bitterness of the herbs derived from the distilled liquor is strongly felt, and a weak "herbal bitterness" refers to a state in which the aforementioned bitterness is reduced.

[0051] (Alcohol stimulant taste: evaluation criteria) The evaluation of the stimulating taste of alcohol was based on a standard of 5 points for sample 1-1, with 1 point being a "weak stimulating taste of alcohol" and 5 points being a "strong stimulating taste of alcohol." The lower the score, the more reduced the stimulating taste of alcohol is, and the more preferable it is. Here, "strong pungent taste of alcohol" refers to a state in which the prickly taste derived from alcohol is strongly felt, and "weak pungent taste of alcohol" refers to a state in which the aforementioned taste is reduced.

[0052] (Refreshing feeling from carbonation: Evaluation criteria) The evaluation of the refreshing sensation derived from the carbonation was based on a standard score of 1 for sample 1-1, with a score of 1 for "weak refreshing sensation derived from the carbonation" and a score of 5 for "strong refreshing sensation derived from the carbonation." The higher the score, the stronger the refreshing sensation derived from the carbonation, and the more preferable it can be judged to be. Here, the "refreshing sensation derived from carbonation" refers to the fizzy sensation of carbonation, and the stronger this sensation is, the more refreshing it is, providing a desirable sensation as a carbonated drink.

[0053] (Botanical scent aftertaste: Evaluation criteria) The evaluation of the aftertaste of the botanical scent was based on a standard of 1 point for sample 1-1, with a score of 1 for a "weak aftertaste of the botanical scent" and a score of 5 for a "strong aftertaste of the botanical scent." The higher the score, the stronger the aftertaste of the botanical scent, and the more preferable it is. Here, a strong "lingering botanical scent" refers to a state in which the herbal scent lingers for a long time after the sample is swallowed, and a weak "lingering botanical scent" refers to a state in which the scent disappears immediately after the sample is swallowed without lingering.

[0054] (Roundness of flavor: Evaluation criteria) The roundness of the flavor was evaluated based on the standard score of 1 for sample 2-1, with a score of 1 for a "weakly rounded flavor" and a score of 5 for a "strongly rounded flavor." The higher the score, the more rounded the flavor is, and the more preferable it is. In this case, a strong "roundedness of flavor" refers to a state in which the overall flavor is rounded and not sharp, while a weak "roundedness of flavor" refers to a state in which the overall flavor is sharp and angular.

[0055] (Overall rating: Rating criteria) The overall evaluation was based on a score of 1 for a flavor that was "poor as an alcoholic beverage flavor" and a score of 5 for a flavor that was "excellent as an alcoholic beverage flavor."

[0056] [Measurement method] The β-citronellol and borneol contents of each sample (based on alcoholic beverages) were measured by adding 12 mL of hexane to 12 mL of each appropriately diluted sample for solvent extraction. After that, 8 mL of the hexane layer was collected and concentrated to 0.5 mL, and then analyzed by gas chromatography with mass spectrometry (GC-MS). The alcohol content of each sample (based on an alcoholic beverage) was measured according to the analytical method prescribed by the National Tax Agency described above. The gas pressure of each sample (alcoholic beverage) was measured according to the analytical method prescribed by the National Tax Agency described above.

[0057] Tables 1 to 3 show the content of each component in the samples and the results of each evaluation. The content of each component shown in the tables is the content in the final product, and X / M, Y / M, etc. are also values ​​in the final product. In addition, the figures in the table have been rounded off. For example, figures shown to one decimal place have been rounded off to the first decimal place.

[0058] [Table 1]

[0059] [Table 2]

[0060] [Table 3]

[0061] (Review of results) From the results of samples 1-1 to 1-7 in Table 1, it was confirmed that when the content of β-citronellol is a predetermined value or more, the bitterness of the herbs is reduced (for example, 4.8 points or less), the irritating taste of alcohol is reduced (for example, 4.8 points or more), the refreshing feeling derived from carbonation is enhanced (for example, 1.2 points or more), and the lingering aftertaste of the botanical aroma is enhanced (for example, 1.4 points or more). It was also confirmed that when the content of β-citronellol is a predetermined value or more, the overall evaluation also becomes favorable (for example, 1.6 points or more). When these evaluations were taken into consideration comprehensively, among the samples 1-1 to 1-7, the samples 1-2 to 1-7 (especially the samples 1-3 to 1-5) showed very favorable results.

[0062] From the results of Samples 2-1 to 2-7 in Table 2, it was confirmed that when the content of β-citronellol is equal to or greater than a predetermined value and the content of borneol is within a predetermined range, the bitterness of the herbs and the stimulating taste of alcohol are further reduced, and the refreshing feeling derived from carbonation and the aftertaste of the botanical aroma are further enhanced. It was also confirmed that when the content of borneol is within a predetermined range, the taste becomes rounder (for example, 2.2 points or more) and the overall evaluation becomes more favorable. When these evaluations were taken into consideration comprehensively, among samples 2-1 to 2-7, samples 2-2 to 2-6 (especially samples 2-3 to 2-5) showed very favorable results.

[0063] Table 3 shows the results for Sample 3-1, which was manufactured to satisfy the requirements of the present invention, and Samples 3-2 and 3-3, which are commercially available products that do not satisfy the requirements of the present invention. From the results in Table 3, it was confirmed that Sample 3-1, which satisfies the requirements of the present invention, had lower scores for "herbal bitterness" and "stimulating alcohol taste", and higher scores for "refreshing feeling from carbonation", "lingering botanical aroma", "roundedness of taste", and "overall evaluation" compared to commercially available Samples 3-2 and 3-3, which do not satisfy the requirements of the present invention. Therefore, from the results in Table 3, it was confirmed that the desired effects can be obtained even if the requirements defined in the present invention are applied to an actual product.

Claims

1. An alcoholic beverage base containing distilled spirits, Contains β-citronellol and borneol, The alcoholic beverage base has a content of β-citronellol of X μg / L, an alcohol content of Av / v%, and a dilution ratio of M, where X / M is 30 to 150 and A / M is 5 to 12.

2. When the content of borneol is Y μg / L, 2. The alcoholic beverage base according to claim 1, wherein Y / M is 5 to 70.

3. The alcoholic beverage base according to claim 1 or claim 2, wherein the distilled spirit is gin.

4. An alcoholic beverage containing distilled alcohol, Contains β-citronellol and borneol, An alcoholic beverage having a β-citronellol content of 30 to 150 μg / L and an alcohol content of 5 to 12 v / v%.

5. The alcoholic beverage according to claim 4, wherein the borneol content is 5 to 70 μg / L.

6. The alcoholic beverage according to claim 4 or claim 5, wherein the distilled liquor is gin.

7. A method for producing an alcoholic beverage base containing a distilled liquor, β-citronellol, and borneol, comprising: The method for producing an alcoholic beverage base includes a preparation step in which, when the β-citronellol content is X μg / L, the alcohol content is Av / v%, and the dilution ratio is M, the alcoholic beverage base is prepared so that X / M is 30 to 150 and A / M is 5 to 12.

8. a fermentation step for fermenting the raw material to which hops have been added; The method for producing an alcoholic beverage base according to claim 7, further comprising a distillation step of distilling the post-fermentation liquid obtained in the fermentation step, thereby preparing the X / M.

9. A flavor enhancing method for reducing the irritating taste of alcohol in an alcoholic beverage containing a distilled liquor, comprising: The method for improving the flavor of an alcoholic beverage comprises adding β-citronellol and borneol to the alcoholic beverage, so that the β-citronellol content is 30 to 150 μg / L and the alcohol content is 5 to 12 v / v%.

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