Novel extract, its manufacturing method and use

Abstract

The purpose of the present invention is to provide an extract that is capable of contributing to the improvement of the alcoholic sensation of a beverage.　This extract contains phenethyl alcohol and acetaldehyde, wherein the ratio of the phenethyl alcohol content to the acetaldehyde content (phenethyl alcohol content / acetaldehyde content) is 14 to 1,000.

Description

[Technical Field]

[0001] The present invention relates to a novel extract, a method for producing the same, and uses thereof. More specifically, the present invention relates to a novel extract that can be used to impart an alcoholic flavor to beverages. [Background technology]

[0002] Extracts are commonly used raw materials in the beverage industry. There are a variety of methods for producing extracts, but typically, the original material (animal or plant) is treated with a solvent such as water or alcohol to extract the desired components, which are then concentrated to the required level. By using extracts in beverage production, beverages can be obtained that have the desired aroma, flavor, and nutritional content imparted or enhanced. Therefore, in beverage development, the use of extracts can be used as a means to increase the added value of beverages or differentiate them from existing products. For example, Patent Document 1 discloses the preparation of an extract that is substantially alcohol-free from plum wine, and the use of this extract to provide a beverage that is non-alcoholic yet still offers the distinctive flavor of plum wine. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-42751 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors of the present application have been conducting research into improving the alcoholic taste of beverages. They have focused on extracts as a means of achieving this improvement, and have evaluated various extracts, but have not found anything that meets their objectives. The present invention aims to provide an extract that can contribute to improving the alcoholic taste of beverages. [Means for solving the problem]

[0005] In light of the above circumstances, the inventors of the present application focused on the components that constitute the flavor of alcoholic beverages. As a result of extensive research, they discovered components that serve as indicators of the alcoholic taste from among the wide variety of components present in alcoholic beverages. They confirmed that an extract containing such components in an appropriate ratio or content improves the alcoholic taste of a beverage. The present invention was completed based on these findings.

[0006] The present invention provides, but is not limited to, the following: (1) An extract containing phenethyl alcohol and acetaldehyde, The extract, wherein the ratio of the phenethyl alcohol content to the acetaldehyde content (phenethyl alcohol content / acetaldehyde content) is 14 to 1,000. (2) An extract of (1) having a phenethyl alcohol content of 50 ppm to 1000 ppm. (3) An extract of (1) or (2) having an acetaldehyde content of 1 ppm to 500 ppm. (4) An extract of any of (1) to (3), further containing acetic acid at 100 ppm to 600 ppm. (5) An extract of any of (1) to (4) having a pH of 4.5 or less. (6) An extract of any of (1) to (5) having a Brix of less than 8.0. (7) An extract of any one of (1) to (6), which is an extract selected from the group consisting of distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. (8) The extract of (7), wherein the distilled liquor is shochu or whiskey. (9) The extract of (8), wherein the shochu is barley shochu. (10) An extract of any one of (1) to (9) which is an alcohol sensation improver. (11) An extract of any one of (1) to (10) which is an astringent taste improver. (12) Distilling alcoholic beverages under reduced pressure Obtaining the residual liquid obtained by the reduced pressure distillation. A method for producing an extract comprising the steps of: (13) The manufacturing method of (12), wherein the residual liquid is prepared without adding water. (14) The method of (12) or (13), wherein the alcoholic beverage is selected from the group consisting of distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. (15) The manufacturing method according to (14), wherein the distilled liquor is shochu or whiskey. (16) The method of (15), wherein the shochu is barley shochu. (17) The method of any one of (12) to (16), wherein the vacuum distillation is carried out under conditions of an internal pressure of the distillation vessel of 300 mmHg or less and a distillation temperature of 20 to 60°C. (18) The method according to any one of (12) to (17), wherein the distillation is carried out under reduced pressure so that the alcohol content of the residual liquid is 1% (v / v) or less. (19) The method according to any one of (12) to (18), wherein the distillation is carried out under reduced pressure so that the alcohol content of the residual liquid is 1% (v / v) to 60% (v / v). (20) A manufacturing method according to any one of (12) to (18) for producing an extract according to any one of (1) to (11). (21) A method for producing a beverage, comprising a step of blending an extract obtained by the method for producing an extract according to any one of (12) to (20). (22) A beverage comprising an extract of any one of (1) to (11). (23) A non-alcoholic beverage (22). (24) A carbonated beverage as defined in (22) or (23). DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention provides an extract. The extract is derived from alcoholic beverages. For example, the extract may be an extract of alcoholic beverages. In this specification, alcoholic beverages refer to beverages containing alcohol. The alcoholic beverages may be either commonly available alcoholic beverages or alcoholic beverages produced by known or novel means. Examples of alcoholic beverages include, but are not limited to, distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. The extract of the present invention can be understood to include one or more extracts selected from the group consisting of distilled alcoholic beverage extracts, brewed alcoholic beverage extracts, and mixed alcoholic beverages.

[0008] Distilled alcoholic beverages broadly encompass those recognized as distilled alcoholic beverages by those skilled in the art. Examples of distilled alcoholic beverages include, but are not limited to, shochu (e.g., barley shochu, sweet potato shochu, rice shochu, brown sugar shochu, buckwheat shochu, etc.), whiskey, brandy, vodka, gin, rum, tequila, and awamori. Brewed alcoholic beverages broadly encompass those recognized as brewed alcoholic beverages by those skilled in the art. Examples of brewed alcoholic beverages include, but are not limited to, beer, whiskey, wine, and sake. Blended alcoholic beverages broadly encompass those recognized as blended alcoholic beverages by those skilled in the art. Examples of blended alcoholic beverages include, but are not limited to, plum wine, liqueur, sherry, and vermouth.

[0009] The extract of the present invention contains phenethyl alcohol and acetaldehyde. Although phenethyl alcohol and acetaldehyde are present in certain alcoholic beverages, their relationship to the alcoholic taste of alcoholic beverages was unknown. The inventors of the present application have demonstrated that phenethyl alcohol and acetaldehyde are indicator components of alcoholic beverages. Therefore, these components are significant as indicator components for improving the alcoholic taste of the extract of the present invention. The extract of the present invention contains phenethyl alcohol and acetaldehyde in a specific ratio. For example, the ratio of the phenethyl alcohol content to the acetaldehyde content (phenethyl alcohol content / acetaldehyde content) of the extract of the present invention can be 14 or more, 14 to 1000, 20 to 900, 25 to 800, 30 to 700, 35 to 600, 40 to 500, 45 to 400, or 50 to 300. For example, the lower limit may be 14 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, 45 or more, or 50 or more. Alternatively, in addition to any of the lower limits, the upper limit may be 1000 or less, 800 or less, 600 or less, 400 or less, or 300 or less.

[0010] The extract of the present invention may contain a specific amount of phenethyl alcohol and / or acetaldehyde.

[0011] The phenethyl alcohol content of the extract of the present invention can be 50 ppm to 1000 ppm, 100 ppm to 900 ppm, 150 ppm to 800 ppm, 200 ppm to 700 ppm, 250 ppm to 600 ppm, or 300 ppm to 500 ppm. For example, the lower limit can be 50 ppm or more, 100 ppm or more, 200 ppm or more, 250 ppm or more, 300 ppm or more, or 350 ppm or more, and the upper limit can be 1000 ppm or less, 800 ppm or less, 600 ppm or less, or 500 ppm or less. At least a portion of the phenethyl alcohol in the extract can be derived from the raw alcoholic beverage. For example, 20% or more, 50% or more, 95% or more, or 100% (all) of the phenethyl alcohol in the extract can be derived from the raw alcoholic beverage. Identification or quantification of phenethyl alcohol can be performed by any method. For example, the method shown in the following examples can be mentioned.

[0012] The acetaldehyde content of the extract of the present invention can be 500 ppm or less, 1 ppm to 500 ppm, 30 ppm to 450 ppm, 60 ppm to 400 ppm, 90 ppm to 350 ppm, 120 ppm to 300 ppm, or 150 ppm to 200 ppm. For example, the upper limit may be 200 ppm or less, 150 ppm or less, 100 ppm or less, 50 ppm or less, 40 ppm or less, 30 ppm or less, or 20 ppm or less. Alternatively, in addition to any of the upper limits, the lower limit may be 0.01 ppm or more, 0.1 ppm or more, 1 ppm or more, 5 ppm or more, or 10 ppm or more. At least a portion of the acetaldehyde in the extract can be derived from the alcoholic beverage used as the raw material. For example, 20% or more, 50% or more, 95% or more, or 100% (all) of the acetaldehyde in the extract can be derived from the alcoholic beverage raw material. Acetaldehyde can be detected or measured by any method, such as the method described in the following examples.

[0013] The extract of the present invention may further contain a specific amount of acetic acid. Acetic acid can be a further indicator component for improving the alcoholic taste of the extract of the present invention. The acetic acid content of the extract may be 100 ppm to 600 ppm, 150 ppm to 550 ppm, 200 ppm to 500 ppm, 250 ppm to 450 ppm, or 300 ppm to 400 ppm. At least a portion of the acetic acid in the extract may be derived from the raw alcoholic beverage. For example, 20% or more, 50% or more, 95% or more, or 100% (all) of the acetic acid in the extract may be derived from the raw alcoholic beverage. Acetic acid can be detected or measured by any method. For example, the methods described in the following examples may be used.

[0014] The extract of the present invention contains alcohol. In this respect, it is clearly different from known extracts that contain no or substantially no alcohol. However, the alcohol content of the extract of the present invention is lower than the alcohol content of the alcoholic beverage used as the raw material. For example, the alcohol content of the extract of the present invention can be 0.02 to 1.0% (v / v), 0.2% (v / v) to 0.8% (v / v), 0.25% (v / v) to 0.75% (v / v), 0.30% (v / v) to 0.70% (v / v), 0.35% (v / v) to 0.65% (v / v), 0.40% (v / v) to 0.60% (v / v), or 0.45% (v / v) to 0.55% (v / v). Alternatively, the alcohol content of the extract of the present invention can be 1% (v / v) to 60% (v / v), 5% (v / v) to 55% (v / v), 10% (v / v) to 50% (v / v), 15% (v / v) to 45% (v / v), 20% (v / v) to 40% (v / v), or 25% (v / v) to 35% (v / v). Complete or substantial removal of alcohol may result in undesirable flavor, such as a burnt odor. At least a portion of the alcohol in the extract may be derived from the raw alcoholic beverage. For example, 20% or more, 50% or more, 95% or more, or 100% (all) of the alcohol in the extract may be derived from the raw alcoholic beverage. In this specification, the term "alcohol" simply refers to "ethanol," and the terms "alcohol" and "ethanol" are interchangeable. Alcohol content can be measured by methods known to those skilled in the art. For example, it can be carried out by the method shown in the following Examples. Note that "alcohol content" is synonymous with "alcohol volume."

[0015] The extract of the present invention can have any pH. Without limitation, the pH of the extract may be pH 7.0 or less, pH 6.0 or less, pH 4.5 or less, pH 4.4 or less, pH 4.3 or less, pH 4.2 or less, pH 4.1 or less, or pH 4.0 or less. The lower limit of the pH may be pH 2.5 or more, pH 3.0 or more, or pH 3.5 or more. It should be understood that methods for measuring pH are well known and do not require further explanation.

[0016] The extract of the present invention can have any Brix. In this specification, unless otherwise specified, Brix refers to the weight (g) of soluble solids per 100 g of solution converted into the number of grams of sucrose contained in 100 g of sugar solution based on the refractive index of the solution. The Brix of the extract may be, but is not limited to, less than 8.0, less than 7.0, or less than 6.0. Brix can be measured using a commercially available Brix meter.

[0017] The extract of the present invention may further contain components other than those described above. These components may be derived from the raw alcoholic beverage or may not be derived from the raw alcoholic beverage. Such components include, but are not limited to, flavorings, vitamins, colorings, antioxidants, acidulants, emulsifiers, preservatives, seasonings, and pH adjusters. However, it should be understood that these components may be present in the extract of the present invention as long as they are effective in improving the alcoholic taste of the beverage.

[0018] The extract of the present invention can be obtained, for example, by a production method comprising the steps of vacuum distilling alcoholic beverages as raw materials and thereby obtaining a residual liquid. Vacuum distillation can be performed under conditions of, but not limited to, an internal pressure of 300 mmHg or less and a distillation temperature of 20 to 60°C. That is, the vacuum distillation conditions can be determined taking into account the alcoholic beverage used as raw material, its charge amount, the capacity of the distillation equipment, and the production schedule. Those skilled in the art will also understand that the vacuum distillation conditions can be determined based on knowledge gained from preliminary tests or past production results. Vacuum distillation is performed so that the target content or ratio of indicator components in the residual liquid is achieved. This can be achieved, for example, by monitoring the change in the content of the indicator component in the residual liquid during vacuum distillation. The component whose content change in the residual liquid should be monitored during vacuum distillation can be at least one selected from the group consisting of phenethyl alcohol, acetaldehyde, acetic acid, and alcohol. For example, the change in the phenethyl alcohol content in the residual liquid can be monitored during vacuum distillation, and the phenethyl alcohol content in the residual liquid after vacuum distillation can be adjusted to the above-mentioned content. For example, during vacuum distillation, the change in the acetaldehyde content in the residual liquid can be monitored, and the acetaldehyde content in the residual liquid after vacuum distillation can be adjusted to the above-mentioned content. For example, during vacuum distillation, the change in the acetic acid content in the residual liquid can be monitored, and the acetic acid content in the residual liquid after vacuum distillation can be adjusted to the above-mentioned content. For example, during vacuum distillation, the change in the alcohol content in the residual liquid can be monitored, and the alcohol content in the residual liquid after vacuum distillation can be adjusted to the above-mentioned content. When vacuum distillation is performed under conditions set for a specific alcoholic beverage, once the behavior of changes in the content of each component in the residual liquid is clarified, it should be understood that in subsequent production, by monitoring the content change of any one of the components (e.g., alcohol) in the residual liquid, it is possible to predict changes in the content of other components (e.g., phenethyl alcohol, acetaldehyde, and / or acetic acid) in the residual liquid. Furthermore, by accumulating a track record of production under such conditions, it may be possible to adjust the content of components in the residual liquid to the desired content simply by managing the vacuum distillation time, without monitoring the changes in the content of the components in the residual liquid.

[0019] Furthermore, in the method for producing an extract of the present invention, a step of blending components other than those derived from the raw alcoholic beverage into the residual liquid can be further carried out as necessary, but it is preferable not to carry out this step. For example, the production method preferably does not include a step of blending phenethyl alcohol. For example, the production method preferably does not include a step of blending acetaldehyde. For example, the production method preferably does not include a step of blending acetic acid. For example, the production method preferably does not include a step of blending alcohol. For example, the production method preferably does not include a step of blending other components (e.g., flavorings, vitamins, colorants, antioxidants, acidulants, emulsifiers, preservatives, seasonings, pH adjusters, etc.). For example, the production method preferably does not include a step of adding water. For example, the production method preferably does not include a step of adding water to the residual liquid for the purpose of adjusting the parameter of at least one element selected from the group consisting of phenethyl alcohol, acetaldehyde, acetic acid, alcohol, and Brix in the extract. That is, the extract of the present invention may be characterized as being the residual liquid itself obtained by vacuum distillation of alcoholic beverages.

[0020] The extract of the present invention can be stored for any period of time if necessary. Storing the extract has the advantage that the extract can be used immediately when needed to produce a beverage. While storage conditions are not particularly limited, storage at temperatures below 25°C is preferred. For example, the extract can be stored in a temperature-controlled storage facility. The extract of the present invention may be sterilized, but sterilization should be performed under conditions that do not impair the effects of the invention. Alternatively, the extract may be unsterilized.

[0021] The extract of the present invention can be used as a beverage ingredient. That is, a beverage can be produced by combining the extract with other ingredients. Such beverages are also within the scope of the present invention. The percentage of the extract of the present invention in the beverage of the present invention is not limited, but can be set to 0.001% (v / v) to 50% (v / v), 0.005% (v / v) to 40% (v / v), 0.01% (v / v) to 30% (v / v), 0.05% (v / v) to 20% (v / v), 0.1% (v / v) to 10% (v / v), or 0.5% (v / v) to 1% (v / v). The beverage may be either an alcoholic or non-alcoholic beverage. Furthermore, the beverage may be either a carbonated or non-carbonated beverage. Examples of alcoholic beverages include, but are not limited to, alcoholic beverages having at least one alcoholic flavor (a flavor reminiscent of or intended to resemble the flavor of such an alcoholic beverage) selected from the group consisting of distilled alcoholic beverages (such as shochu, whiskey, brandy, vodka, gin, rum, tequila, and awamori), brewed alcoholic beverages (such as beer, whiskey, wine, and sake), and blended alcoholic beverages (such as plum wine, liqueur, sherry, and vermouth). The alcohol content of such alcoholic beverages can be appropriately set, and may be, for example, 1% (v / v) to 45% (v / v), 3% (v / v) to 30% (v / v), 5% (v / v) to 20% (v / v), or 10% (v / v) to 15% (v / v). Non-alcoholic beverages are beverages that do not contain or essentially do not contain alcohol. More specifically, the non-alcoholic beverage may have an alcohol content of less than 0.05% (v / v) to 0.00% (v / v). Non-alcoholic beverages include, but are not limited to, non-alcoholic beverages having a flavor reminiscent of the aforementioned alcoholic beverages or intended to resemble the flavor of the aforementioned alcoholic beverages, as well as fruit juice beverages, carbonated beverages, tea beverages, and coffee beverages. The beverage of the present invention can be applied to beverages that claim to be low-alcohol, non-alcoholic, zero-alcohol, alcohol-free, or alcohol-flavored, but is not limited thereto.

[0022] The beverage obtained using the extract of the present invention can be filled into a container, and the container type is not particularly limited, and the beverage can be provided in the form of a container mainly made of plastic, a metal can, a laminated paper container laminated with metal foil or plastic film, a glass bottle, or the like.

[0023] Beverages obtained using the extract of the present invention have an improved alcoholic feel compared to those not using the extract. Here, "alcoholic feel" refers to the alcoholic flavor felt when drinking alcoholic beverages, and can be evaluated from the perspective of aged aroma, fermented aroma, and complex flavor. Furthermore, "improving" the alcoholic feel of a beverage includes imparting an alcoholic feel to a beverage that does not have an alcoholic feel, or enhancing or strengthening the alcoholic feel of a beverage that does have an alcoholic feel. Therefore, the extract of the present invention can be used as an agent for improving the alcoholic feel of beverages.

[0024] Alternatively, beverages obtained using the extract of the present invention have improved astringent taste compared to beverages not using the extract. Here, "astringent taste" refers to a bitter, astringent taste that constricts the tongue or throat. Furthermore, "improving" the astringent taste of a beverage includes at least reducing the astringent taste of a beverage that has an astringent taste. Therefore, the extract of the present invention can be used as an agent for improving the astringent taste of a beverage.

[0025] The extract, beverage alcoholic taste improver, and beverage astringency improver of the present invention may take any form, such as liquid, gas, or solid, but is preferably in liquid form from the standpoint of ease of handling and preparation.

[0026] The effect of the extract of the present invention on improving the alcoholic taste or astringent taste of a beverage can be tested by sensory evaluation. For example, a beverage is produced using the extract, and the beverage is subjected to sensory evaluation. The sensory evaluation is carried out by a group of trained, expert panelists who taste and evaluate the beverage. A more detailed description is provided in the examples below.

[0027] The present invention will be described in more detail by the following examples, which are provided for the purpose of understanding the present invention and are not intended to limit the scope of the present invention. [Example]

[0028] [Example 1] The effect of the ratio of the phenethyl alcohol content to the acetaldehyde content of the extract (phenethyl alcohol content / acetaldehyde content) on the flavor of the beverage was examined.

[0029] Barley shochu (alcohol content 44.1% (v / v), sample No. 1) was distilled under reduced pressure to produce shochu extracts, which were designated as samples Nos. 2 to 10. The phenethyl alcohol content, acetaldehyde content, and ratio of the phenethyl alcohol content to the acetaldehyde content for shochu (sample No. 1) or shochu extracts (samples Nos. 2 to 10) are shown in the table below.

[0030] Each of the samples 1 to 10 was added to a non-alcoholic lemon sour at 0.1% (v / v). The alcohol content of the non-alcoholic lemon sour was at least 0.0441% (v / v). A sensory evaluation of the non-alcoholic lemon sour was conducted by trained expert panelists. The samples were quoted and rated on a four-point scale to determine whether they imparted a sense of alcoholic flavor. 1 point: No alcoholic taste at all 2 points: A liquor-like taste was added 3 points: Strong alcoholic taste 4 points: A stronger alcoholic taste was imparted

[0031] [Table 1]

[0032] The ratings shown in the table are the average scores of the expert panel. An average score of 1.5 or above was considered a pass.

[0033] If the ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) is high in a sample, the alcoholic taste will be imparted, but if the value is low, the alcoholic taste will not be imparted, so this ratio is a very effective indicator.

[0034] It was shown that the use of an extract with a ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) of 14 or more can impart a boozy flavor to non-alcoholic beverages.

[0035] [Example 2] The effect of the alcohol content of the extract on the flavor of the beverage was investigated.

[0036] Barley shochu (alcohol content: 44.1% (v / v)) was distilled under reduced pressure to produce shochu extracts, which were designated as samples No. 11 and 12. The alcohol content, phenethyl alcohol content, acetaldehyde content, and ratio of the phenethyl alcohol content to the acetaldehyde content for the shochu extracts (samples No. 11 and 12) are shown in the table below.

[0037] Samples 11 and 12 were each added to non-alcoholic lemon sour at 0.1% (v / v). The alcohol content of the non-alcoholic lemon sour is shown in the table below. This was used as the subject of sensory evaluation. The sensory evaluation was performed according to the method of Example 1.

[0038] [Table 2]

[0039] This experiment also demonstrated that an alcoholic flavor can be imparted to a non-alcoholic beverage by using an extract with a ratio of phenethyl alcohol to acetaldehyde (phenethyl alcohol content / acetaldehyde content) of 14 or higher. It also demonstrated that the alcohol content of the extract has almost no effect on imparting an alcoholic flavor to the beverage.

[0040] [Example 3] The effect of the ratio of the phenethyl alcohol content to the acetaldehyde content of the extract (phenethyl alcohol content / acetaldehyde content) on the flavor of the beverage was examined.

[0041] Three types of whiskey (all with an alcohol content of 44.1% (v / v), samples 1 to 3) were distilled under reduced pressure to produce whiskey extracts. The whiskey extract obtained from sample 1 was sample 4, the whiskey extract obtained from sample 2 was sample 5, and the whiskey extract obtained from sample 3 was sample 6. For each of samples 1 to 6, the phenethyl alcohol content, acetaldehyde content, and the ratio of the phenethyl alcohol content to the acetaldehyde content are shown in the table below. The alcohol content of the extracts (samples 4 to 6) is also shown in the table below.

[0042] Each of Samples 1 to 6 was added to a non-alcoholic lemon sour at 0.1% (v / v). The alcohol content of the non-alcoholic lemon sour was at least 0.0441% (v / v). As in Example 1, a sensory evaluation was conducted on the non-alcoholic lemon sour by trained expert panelists.

[0043] [Table 3]

[0044] The ratings shown in the table are the average scores of the expert panel. An average score of 1.5 or above was considered a pass.

[0045] Even when whiskey was used as the raw material for the extract, it was confirmed that the ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) is an effective indicator for evaluating the alcoholic sensation of non-alcoholic beverages.

[0046] It was also confirmed that the use of an extract with a ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) of 14 or more can impart a boozy flavor to non-alcoholic beverages.

[0047] Considering the results of other examples, it is conceivable that the alcoholic taste of non-alcoholic beverages can be evaluated or improved using the ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) as an indicator, regardless of which alcoholic beverage is used as the raw material for the extract.

[0048] [Measurement method] (1) Measurement method for phenethyl alcohol, acetaldehyde, and acetic acid Phenethyl alcohol, acetaldehyde, and acetic acid were analyzed by gas chromatography under the following conditions.

[0049] Phenethyl alcohol Instrument; GC 6890N (Agilent Technologies) Column: HP-ULTRA2 (J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm Carrier gas: Helium Flow: 2.5mL / min Inlet: Split Split Ratio: 15:1 Inlet temperature: 250℃ Oven temp.: 40℃(5min)→10℃ / min→230℃(10min) Detector: FID Det. temp.: 260℃ Injection volume: 2.0 microliters

[0050] Acetaldehyde Instrument: GC 6890N (Agilent Technologies) Column: SUPELCO 5% CARBOWAX 20M on 80 / 120 Carbopack B AW8FT×1 / 4IN×2mmID GLASS Packed Column Carrier gas: N2 Flow: 18.8mL / min Inlet temperature: 200℃ Oven temp.; 70℃(0.0min)→4℃ / min→154℃(10min) Detector: FID Det. temp.: 210℃ Injection volume: 1.0 microliters

[0051] Acetic acid Instrument: GC 6890N (Agilent Technologies) Column: HP-FFAP (J&W) inner diameter 0.32 mm, length 50 m, film thickness 0.50 μm Carrier gas: Helium Flow: 2.8mL / min Inlet: Split Split Ratio: 15:1 Inlet temperature: 230℃ Oven temp.: 100℃(0.6min)⇒5℃ / min⇒210℃(20min) Detector: FID Det. temp.: 240℃ Injection volume: 2.0 microliters

[0052] (2) Alcohol measurement method Alcohol content was measured by measuring the specific gravity at 15°C using a specific gravity meter (DA-650, manufactured by Kyoto Electronics Co., Ltd.), and the measured specific gravity was converted to alcohol content using "Table 2: Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

Claims

1. An extract containing phenethyl alcohol and acetaldehyde, the ratio of the phenethyl alcohol content to the acetaldehyde content (phenethyl alcohol content / acetaldehyde content) is 14 to 1000; The phenethyl alcohol content is 50 ppm to 1000 ppm, The acetaldehyde content is 1 ppm to 500 ppm. The extract.

2. The extract according to claim 1, wherein the phenethyl alcohol content is 150 ppm to 800 ppm.

3. The extract according to claim 1 or 2, having an acetaldehyde content of 60 ppm to 400 ppm.

4. The extract according to any one of claims 1 to 3, further comprising acetic acid at 100 ppm to 600 ppm.

5. The extract according to any one of claims 1 to 4, having a pH of 4.5 or less.

6. The extract according to any one of claims 1 to 5, having a Brix of less than 8.

0.

7. The extract according to any one of claims 1 to 6, which is an extract selected from the group consisting of distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages.

8. The extract according to claim 7, wherein the distilled spirit is shochu or whiskey.

9. The extract according to claim 8, wherein the shochu is barley shochu.

10. The extract according to any one of claims 1 to 9, which is an alcohol sensation improver.

11. The extract according to any one of claims 1 to 10, which is an astringent taste improver.

12. Alcoholic beverages are distilled under reduced pressure, Obtaining the residual liquid obtained by the reduced pressure distillation. A method for producing an extract, comprising the steps of: The alcoholic beverage is selected from the group consisting of distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages; The extract has a ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content / acetaldehyde content) of 14 to 1000; The extract has a phenethyl alcohol content of 50 ppm to 1000 ppm, The extract has an acetaldehyde content of 1 ppm to 500 ppm. Manufacturing method.

13. The method of claim 12, wherein the retentate is prepared without adding water.

14. The method according to claim 12, wherein the distilled alcoholic beverage is shochu or whiskey.

15. The method according to claim 14, wherein the shochu is barley shochu.

16. The method according to any one of claims 12 to 15, wherein the reduced pressure distillation is carried out under conditions of an internal pressure of 300 mmHg or less and a distillation temperature of 20 to 60°C.

17. The method according to any one of claims 12 to 16, wherein the reduced pressure distillation is carried out so that the alcohol content of the residual liquid is 1% (v / v) or less.

18. The method according to any one of claims 12 to 17, wherein the distillation under reduced pressure is carried out so that the alcohol content of the residual liquid is 1% (v / v) to 60% (v / v).

19. A method for producing the extract according to any one of claims 1 to 11, according to any one of claims 12 to 17.

20. A method for producing a beverage, comprising a step of blending an extract obtained by the method for producing an extract according to any one of claims 12 to 19.

21. A beverage comprising the extract according to any one of claims 1 to 11.

22. 22. The beverage of claim 21, which is a non-alcoholic beverage.

23. 23. The beverage of claim 21 or 22, which is a carbonated beverage.

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