Whiskey highball drink and its manufacturing method

Abstract

To provide a technique that can mask off-flavors due to a degradation of citrus flavor component, in a bottled whisky highball beverage made from citrus fruits.SOLUTION: A bottled whisky highball beverage contains non-peat whisky and a flavor component characteristic of citrus fruits. It also contains phenol, guaiacol, and o-cresol at a higher concentration than the non-peat whisky-derived concentration.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a whiskey highball beverage and a method for producing the same. [Background technology]

[0002] Whiskey highballs are carbonated drinks containing whiskey. Whiskey highballs are also sold as ready-to-drink (RTD) products.

[0003] In relation to whiskey highball beverages, for example, Patent Document 1 (JP 2020-188743 A) discloses a bottled carbonated alcoholic beverage having a carbon dioxide pressure of 3.0 to 3.5 gas volumes and containing 5 to 50 mL / L of whiskey in 100% alcohol equivalent. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-188743 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have attempted to enhance the complex flavor of whiskey highball drinks by flavoring them with citrus fruits such as lemon. However, bottled whiskey highball drinks containing citrus fruits have the problem of off-flavors arising from the deterioration of citrus fruit aroma components. Therefore, an object of the present invention is to provide a technology capable of masking off-flavors caused by deterioration of citrus fruit aroma components in bottled whiskey highball beverages that use citrus fruits. [Means for solving the problem]

[0006] The present inventors have found that the above problems can be solved by employing a specific composition. That is, the present invention provides the following. [1] A bottled whiskey highball beverage containing non-peat whiskey having a phenol concentration of less than 0.1 mg / L, a guaiacol concentration of less than 0.05 mg / L, and an o-cresol concentration of less than 0.05 mg / L, and a characteristic aroma component of citrus fruits, and containing phenol, guaiacol, and o-cresol at concentrations higher than those derived from the non-peat whiskey. [2] The bottled whiskey highball beverage according to [1], further comprising heavy peated whiskey having a phenol concentration of 0.1 mg / L or more, a guaiacol concentration of 0.05 mg / L or more, and an o-cresol concentration of 0.05 mg / L or more. [3] The bottled whiskey highball beverage according to [1] or [2], wherein the characteristic aroma component of the citrus fruit contains limonene. [4] The non-peat whiskey is a whiskey highball beverage according to any one of [1] to [3], which is made by saccharifying germinated grains and water as raw materials, fermenting the saccharified grains, and distilling the resulting alcohol-containing product (limited to those with an alcohol content of less than 95% when distilled), and / or by saccharifying grains using germinated grains and water, and distilling the resulting alcohol-containing product (limited to those with an alcohol content of less than 95% when distilled). [5] The whiskey highball beverage according to any one of [1] to [4], wherein the content of the non-peat whiskey is 0.5 to 30.0 vol% in terms of 40 vol% ethanol. [6] A method for producing a bottled whiskey highball beverage, comprising the steps of: preparing non-peat whiskey having a phenol concentration of less than 0.1 mg / L, a guaiacol concentration of less than 0.05 mg / L, and an o-cresol concentration of less than 0.05 mg / L; and mixing the non-peat whiskey with characteristic aroma components of the citrus fruit, and phenol, guaiacol, and o-cresol of a different origin from that of the non-peat whiskey. [Effects of the Invention]

[0007] According to the present invention, a technique is provided that can mask off-flavors caused by deterioration of citrus fruit aroma components in bottled whiskey highball beverages that use citrus fruits. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present embodiment relates to a whiskey highball beverage. A "whiskey highball beverage" is a carbonated beverage containing whiskey.

[0009] In this specification, the definition of "whisky" is in accordance with the provisions of the Liquor Tax Act of Japan in effect as of the filing date. Preferably, the whiskey used in this embodiment is made by saccharifying germinated grains and water as raw materials, fermenting the resulting alcohol-containing product, and then distilling it (limited to products in which the alcohol content of the resulting alcohol-containing product is less than 95% when distilled), and / or by saccharifying grains using germinated grains and water, and then distilling the resulting alcohol-containing product (limited to products in which the alcohol content of the resulting alcohol-containing product is less than 95% when distilled).

[0010] The whiskey highball beverage according to this embodiment contains non-peat whiskey and characteristic aroma components of citrus fruits.

[0011] "Non-peated whiskey" is whiskey that, when converted to an ethanol concentration of 40 vol%, contains less than 0.10 mg / L of phenol, less than 0.05 mg / L of guaiacol, and less than 0.05 mg / L of o-cresol. Unlike the heavily peated whiskey described below, this non-peated whiskey does not have a peaty aroma. By using non-peated whiskey, an easy-to-drink whiskey highball beverage can be obtained. In addition, "converted to an ethanol concentration of 40 vol%" means the value when the original ethanol-containing liquid is concentrated or diluted so that the ethanol concentration becomes 40 vol% to obtain a converted ethanol-containing liquid, and this converted ethanol-containing liquid is used. The content of non-peat whiskey is, for example, 0.5 to 30.0 vol%, and preferably 0.7 to 25.0 vol%, calculated as an ethanol concentration of 40 vol%.

[0012] Whisky highball drinks contain higher concentrations of phenol, guaiacol, and o-cresol than those derived from non-peated whiskey, i.e., they contain phenol, guaiacol, and o-cresol from different sources than those derived from non-peated whiskey. Phenol, guaiacol, and o-cresol are components that impart a scent known as peaty aroma. Peat aroma is a smoked aroma derived from peat (peat) and is well known in the whiskey industry. By adding peaty aroma, off-flavors caused by the deterioration of citrus aroma components can be masked without impairing the whiskey-like flavor.

[0013] The concentration of guaiacol in a whiskey highball beverage is, for example, 0.5 to 100.0 μg / L, preferably 0.5 to 50.0 μg / L, and more preferably 0.8 to 30.0 μg / L. The phenol concentration in a whiskey highball beverage is, for example, 1.0 to 150 μg / L, preferably 1.0 to 100.0 μg / L, and more preferably 2.0 to 70.0 μg / L. The o-cresol concentration in a whiskey highball beverage is, for example, 0.5 to 100.0 μg / L, preferably 1.0 to 50.0 μg / L, and more preferably 1.5 to 40.0 μg / L.

[0014] Preferably, a heavily peated whisky is used as a source of phenol, guaiacol and o-cresol other than non-peated whisky. "Heavy peated whiskey" is whiskey that, when converted to an ethanol concentration of 40 vol%, contains a phenol concentration of 0.10 mg / L or more, a guaiacol concentration of 0.05 mg / L or more, and an o-cresol concentration of 0.05 mg / L or more. Preferably, in the heavy peated whiskey, the phenol concentration is 1.0 mg / L or more, the guaiacol concentration is 0.5 mg / L or more, and the o-cresol concentration is 0.5 mg / L or more, calculated based on an ethanol concentration of 40 vol%. The content of heavy peated whiskey is, for example, 0.01 vol% or more, preferably 0.04 vol% or more, and more preferably 0.06 vol% or more, calculated as an ethanol concentration of 40 vol%. Such a content can effectively mask the deterioration odor of citrus fruit aroma components. The content of heavy peated whiskey, calculated as a 40 vol% ethanol concentration, is, for example, 5.0 vol% or less, preferably 3.0 vol% or less, more preferably 2.0 vol% or less, even more preferably 1.0 vol% or less, and most preferably 0.7 vol% or less. At such a concentration, the odor (smoky odor, etc.) inherent to heavy peated whiskey is not too strong, making it difficult to drink. Furthermore, the lemon aroma is not significantly affected.

[0015] In a preferred embodiment, non-peat whisky and heavy peat whisky are used in combination, and the non-peat whisky has a higher ethanol content, calculated as 40 vol% ethanol.

[0016] The whiskey highball beverage may contain whiskey other than non-peat whiskey and heavy peat whiskey. The total whiskey content in a whiskey highball beverage is, for example, 0.1 to 15.0 vol%, preferably 0.5 to 10.0 vol%, and more preferably 0.7 to 9.5 vol%, calculated as an ethanol concentration of 40 vol%.

[0017] The characteristic aroma components of citrus fruits are used to impart a citrus aroma and a complex flavor to whiskey highball beverages. The citrus fruits are not particularly limited, but lemon is preferred. Citrus characteristic aroma components can be included in beverages, for example, by using citrus spirits or liqueurs, citrus flavors or extracts, and citrus juices. The characteristic citrus aroma component is preferably limonene. The limonene content in a whiskey highball beverage is, for example, 0.1 to 10.0 ppm, and preferably 0.5 to 5.0 ppm. The limonene content in a whiskey highball beverage can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry).

[0018] The ethanol concentration of a whiskey highball beverage is not particularly limited, but is, for example, 0.3 to 15.0 vol%, and preferably 0.3 to 10.0 vol%.

[0019] Whiskey highball beverages may contain other ingredients as needed, such as raw alcohol, spirits, sugars, dietary fiber, acidulants, sweeteners, fruit juice, extracts, coloring agents, inorganic salts, and flavoring agents.

[0020] Preferably, the whiskey highball beverage contains an acidulant, such as at least one acidulant selected from the group consisting of phytic acid, phosphoric acid, lactic acid, tartaric acid, malic acid, citric acid, and gluconic acid, with phytic acid being preferred. The pH of a whiskey highball drink is, for example, 3.0 to 4.0, preferably 3.1 to 4.0, and more preferably 3.2 to 4.0.

[0021] The method for producing a bottled whiskey highball according to this embodiment includes the steps of preparing non-peat whiskey and mixing the non-peat whiskey with characteristic aroma components of citrus fruits, and phenol, guaiacol, and o-cresol of different origins than those of the non-peat whiskey. For example, non-peat whiskey, lemon flavoring, and heavy peat whiskey are mixed together, optionally with other ingredients, and diluted with carbonated water. The resulting liquid is then filled into a container and sealed. This produces a bottled whiskey highball beverage according to this embodiment.

[0022] As described above, according to this embodiment, in a bottled whiskey highball beverage containing non-peat whiskey and characteristic aroma components of citrus fruits, the concentrations of phenol, guaiacol, and o-cresol are higher than the amounts of components derived from the non-peat whiskey, thereby masking off-flavors caused by the deterioration of the characteristic aroma components of citrus fruits. [Example]

[0023] EXAMPLES In the following, examples will be described in more detail to explain the present invention, but the present invention should not be construed as being limited to the following examples.

[0024] A heavy peated whiskey with an ethanol concentration of 54 vol% and a non-peated whiskey with an ethanol concentration of 46 vol% were prepared.

[0025] The guaiacol concentration, phenol concentration, and o-cresol concentration of each whiskey were measured by the methods described in the following literature. "V. Mall and P. Schieberle, Sex, Smoke, and Spirits: The Role of Chemistry, 9, 107-116." Specifically, the measurement was carried out according to the following procedure. <Measurement method> A known amount of isotope-labeled internal standard (commercially available: Sigma-Aldrich) was added to the whiskey sample, and then distillation was carried out using a SAFE (Solvent Assisted Flavor Evaporator). The distillate was extracted with diethyl ether and washed with brine to remove ethanol from the organic layer, then concentrated using a Vigreux column and further microdistilled to approximately 0.2 mL. The concentrated distillate was subjected to HRGC-ion trap MS (CI method) using methanol as the reaction gas. The quantification was carried out by monitoring the molecular ions derived from phenol derivatives (guaiacol, phenol, o-cresol) and their respective labeled standards.

[0026] The component concentrations of each whiskey are shown in Table 1. Table 1 also shows the component concentrations when the ethanol concentration of the whiskey is converted to 40 vol%. [Table 1]

[0027] Test Example 1: Examination of the effect of adding heavy peat whiskey (ethanol concentration 7 vol%) Whiskey highball beverages according to Comparative Examples 1 and 2 and Examples 1 to 6 were prepared with the compositions shown in Table 2. Specifically, heavy peated whiskey, non-peated whiskey, and lemon flavoring (containing limonene) were mixed to the concentrations shown in Table 2, and then diluted with carbonated water to an ethanol concentration of 7 vol%. Phytic acid was also added, and the pH was adjusted to 3.8. The resulting mixture was sealed in a stay-on-tub aluminum can and stored at 60°C for 3 days, after which a sensory evaluation was performed. The evaluation items were lemon aroma, peaty aroma, stale odor, and complex taste. Each item was evaluated using the following 5-point scale, with Comparative Example 2 as a control. (sensory score) 5: Stronger than control 4: Slightly stronger than the control 3: Equivalent to control 2: Slightly weaker than the control 1: Weaker than control

[0028] The results are shown in Table 2. Comparing Comparative Examples 1 and 2, it can be seen that adding lemon fragrance (limonene) increases the lemon scent and complex flavor, but also increases the deterioration odor. In contrast, Examples 1 to 6 had a weaker deterioration odor than Comparative Example 2. This indicates that the deterioration odor of limonene is masked by using heavy peated whiskey. Moreover, in Examples 1 to 6, the peaty aroma was stronger than in Comparative Example 2, and the flavor was more complex. Furthermore, in Examples 1 and 2, the lemon scent was also maintained. [Table 2]

[0029] Test Example 2: Examination of the effect of adding heavy peat whiskey (ethanol concentration 3 vol%) Whiskey highball beverages according to Comparative Examples 3 and 4 and Examples 7 to 12 were prepared with the compositions shown in Table 3 in the same manner as in Test Example 1. Then, sensory evaluation was carried out in the same manner as in Test Example 1. However, Comparative Example 4 was used as a control.

[0030] The results are shown in Table 3. Comparing Comparative Examples 3 and 4, it can be seen that adding lemon fragrance (limonene) increases the lemon aroma and complex flavor. On the other hand, it can also be seen that the deterioration odor increases. In contrast, the deterioration odor of Examples 7 to 12 was weaker than that of Comparative Example 4. This shows that even when the ethanol concentration is 3 vol%, the deterioration odor of limonene is masked by using heavy peated whiskey, just as when the ethanol concentration is 7 vol%. Moreover, in Examples 7 to 12, the peaty aroma was stronger than in Comparative Examples 3 and 4, and the flavor was more complex. Furthermore, in Examples 7 to 9, the lemon scent was also maintained. [Table 3]

[0031] Test Example 3: Examination of the effect of adding heavy peat whiskey (ethanol concentration 1 vol%) Whiskey highball beverages according to Comparative Examples 5 and 6 and Examples 13 to 18 were prepared in the same manner as in the previously described Test Examples using the compositions shown in Table 4. Then, sensory evaluations were carried out in the same manner as in the previously described Test Examples, except that Comparative Example 6 was used as a control.

[0032] The results are shown in Table 4. A comparison of Comparative Examples 5 and 6 shows that adding lemon fragrance (limonene) increases the lemon aroma and complex flavor. On the other hand, it also increases the deterioration odor. In contrast, the deterioration odor of Examples 13 to 18 was weaker than that of Comparative Example 6. This shows that even when the ethanol concentration is 1 vol%, the deterioration odor of limonene is masked by using heavy peated whiskey, just as when the ethanol concentration is 3 or 7 vol%. Furthermore, in Examples 13 to 18, compared to Comparative Examples 5 and 6, the peaty aroma was stronger and the complexity of the flavor was increased. Furthermore, in Examples 13 and 14, the lemon scent was also maintained. [Table 4]

Claims

1. a non-peat whiskey having a phenol concentration of less than 0.10 mg / L, a guaiacol concentration of less than 0.05 mg / L, and an o-cresol concentration of less than 0.05 mg / L, calculated as an ethanol concentration of 40 vol%; a heavy peated whiskey having a phenol concentration of 0.10 mg / L or more, a guaiacol concentration of 0.05 mg / L or more, and an o-cresol concentration of 0.05 mg / L or more, calculated based on an ethanol concentration of 40 vol%; The characteristic aroma components of citrus fruits, Contains containing phenol, guaiacol, and o-cresol at concentrations greater than those derived from the non-peated whiskey; The content of the non-peat whiskey is 0.5 to 30.0 vol% in terms of an ethanol concentration of 40 vol%, The content of the heavy peat whiskey is 5.0 vol% or less in terms of an ethanol concentration of 40 vol%, The non-peat whisky has a higher ethanol content than the heavy peat whisky, calculated as 40 vol% ethanol. Bottled whiskey highball drink.

2. 2. The bottled whiskey highball beverage according to claim 1, wherein the characteristic aroma components of citrus fruits include limonene.

3. The non-peat whiskey is a whiskey highball beverage according to claim 1 or claim 2, which is made by saccharifying germinated grains and water as raw materials, fermenting the saccharified grains, and distilling the resulting alcohol-containing product (limited to alcohol content of less than 95% when distilled), and / or by saccharifying grains using germinated grains and water, and distilling the resulting alcohol-containing product (limited to alcohol content of less than 95% when distilled).

4. The whiskey highball beverage according to any one of claims 1 to 3, wherein the content of the non-peat whiskey is 0.5 to 25.0 vol% in terms of an ethanol concentration of 40 vol%.

5. preparing a non-peated whiskey having a phenol content of less than 0.10 mg / L, a guaiacol content of less than 0.05 mg / L, and an o-cresol content of less than 0.05 mg / L, calculated as an ethanol concentration of 40 vol%; preparing a heavy peated whiskey having a phenol concentration of 0.10 mg / L or more, a guaiacol concentration of 0.05 mg / L or more, and an o-cresol concentration of 0.05 mg / L or more, calculated as an ethanol concentration of 40 vol%; and mixing the non-peat whisky with the heavy peat whisky that provides characteristic aroma components of citrus fruits and phenol, guaiacol, and o-cresol of different origins from those of the non-peat whisky. A method for producing a bottled whiskey highball beverage, the whiskey highball beverage contains phenol, guaiacol, and o-cresol at concentrations greater than those derived from the non-peated whiskey; the content of the non-peat whiskey in the whiskey highball beverage is 0.5 to 30.0 vol% in terms of an ethanol concentration of 40 vol%, The content of the heavy peat whiskey in the whiskey highball beverage is 5.0 vol% or less in terms of an ethanol concentration of 40 vol%, The method, wherein the non-peat whisky has a higher ethanol content, calculated as an ethanol concentration of 40 vol%, than the heavy peat whisky.

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