Method for producing gin and method for improving the flavor of gin

Abstract

To provide a distilled liquor having a bitter taste sticking in a throat reduced and a mild aftertaste, an alcoholic drink, a distilled liquor production method, a distilled liquor flavor improvement method, and an alcoholic drink flavor improvement method.SOLUTION: This distilled liquor uses roasted juniper berries as raw materials. The distilled liquor is preferably gin, and the ratio of the used amount of roasted juniper berries to the used amount of raw juniper berries is preferably 30% or higher. The alcoholic drink contains the distilled liquor which uses the roasted juniper berries as raw materials. In this alcoholic drink, the distilled liquor is preferably gin, and the ratio of the used amount of roasted juniper berries to the used amount of raw juniper berries is preferably 30% or higher.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention provides gin Manufacturing method , and Gin How to improve the flavor of By law Regarding. [Background technology]

[0002] Distilled alcoholic beverages are produced by distilling alcoholic beverages such as brewed alcoholic beverages, which results in a high alcohol content and fewer impurities, resulting in a strong alcoholic taste and a sharp flavor.

[0003] Various techniques have been proposed to improve the flavor of such distilled liquors. For example, 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] Japanese Patent Application Laid-Open No. 2016-119841 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 is an invention that masks the pungent flavor of distilled spirits with the substances 2,6-nonadienal and 2,4-decadienal.

[0006] Meanwhile, the present inventors have conducted extensive research into the flavor of distilled spirits containing juniper berries as an ingredient. As a result, the inventors have confirmed that distilled spirits containing juniper berries as an ingredient have a bitter taste that is characteristic of juniper berries and that feels like it is stuck in the throat. The inventor also considered that if the sharp aftertaste that is characteristic of distilled spirits with few impurities could be mellowed, it might be possible to provide consumers with a new beverage with flavor characteristics different from those of conventional distilled spirits.

[0007] Therefore, the present invention provides a drink that reduces the bitter taste that sticks in the throat and has a mellow aftertaste. gin Manufacturing method , and Gin How to improve the flavor of The law The objective is to provide [Means for solving the problem]

[0008] The above problems can be solved by the following means. ( 1 ) A method for producing gin, comprising: a roasting step of roasting juniper berries to obtain roasted juniper berries; To the spirits The raw material containing roasted juniper berries In addition a distillation step of distilling; The ratio of the amount of roasted juniper berries used to the amount of juniper berries used as raw materials is 30% or more and 100% or less. Manufacturing method. ( 2 ) gin A flavor improving method for reducing the bitterness that sticks in the throat and making the aftertaste mellow, A gin containing a roasting step of roasting juniper berries to obtain roasted juniper berries, and a distillation step of adding the roasted juniper berries to spirits and distilling the mixture, wherein the ratio of the amount of the roasted juniper berries to the amount of the juniper berries used in the raw material is 30% or more and 100% or less. How to improve the flavor. [Effects of the Invention]

[0009] Book Related to the invention gin The manufacturing method reduces the bitterness that sticks in the throat and leaves a mellow aftertaste. gin can be manufactured. The present invention gin The flavor enhancing method of (1) can reduce the bitterness that sticks in the throat and make the aftertaste mellow. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, modes for carrying out the distilled liquor, alcoholic beverage, method for producing distilled liquor, method for enhancing the flavor of distilled liquor, and method for enhancing the flavor of alcoholic beverage according to the present invention (present embodiments) will be described.

[0011] [Distilled liquor] The distilled liquor according to this embodiment is made from roasted juniper berries. In other words, the distilled liquor according to this embodiment contains roasted juniper berries as a raw material. Here, "distilled alcohol" refers to alcohol produced by distilling an alcohol-containing substance. Distilled alcohol is defined as a distilled alcoholic beverage under the Liquor Tax Act, and examples include various spirits such as gin, shochu, brandy, vodka, and whiskey, and raw material alcohol, and may be one or a combination of two or more of these. However, among these, gin is preferred as a distilled alcoholic beverage. Gin is a clear, colorless alcoholic drink made by distilling grains such as barley, rye, and potatoes through saccharification, fermentation, and distillation, and then adding flavoring components (botanical components) from herbs, roots, and bark, and further distilling it. Furthermore, when the distilled liquor of this embodiment is provided to consumers, restaurants, etc., it may be served straight or on the rocks, or it may be provided as a beverage base (RTS: Ready To Serve) and then diluted with a mixer, or it may be provided as a beverage (RTD: Ready To Drink) after diluting the beverage base distilled liquor with a mixer. Below, we will explain each element that makes up the distilled spirit according to this embodiment.

[0012] (roasted juniper berries) Roasted juniper berries are made from roasted juniper berries, the cones of the common juniper tree (Juniperus communis). As a result of research into juniper berries, the inventors have found that using roasted juniper berries as a raw material reduces the bitterness that sticks in the throat of distilled spirits (and alcoholic beverages made using distilled spirits) and makes the aftertaste mellower. The inventors have also discovered that using roasted juniper berries as an ingredient makes it possible to enhance the raisin-like mature flavor (matured feeling) of distilled spirits (and alcoholic beverages using distilled spirits) while maintaining the botanical and spicy flavors unique to gin.

[0013] Furthermore, considering that roasting certain substances generally increases their bitterness (e.g., coffee), the "effect of reducing the bitterness that sticks in the throat" achieved by roasted juniper berries in this invention is an effect that is opposite to the effect expected from general phenomena, and can be said to be a very special effect.

[0014] The ratio of the amount of roasted juniper berries used to the amount of raw juniper berries used (= amount of roasted juniper berries used as raw materials / total amount of juniper berries used as raw materials × 100) is preferably 10% or more, more preferably 20% or more, 30% or more, 40% or more, 50% or more, or 60% or more. When the ratio of roasted juniper berries used is a specified value or more, the effects of reducing the bitterness that sticks in the throat, enhancing the mellow aftertaste, and enhancing the raisin-like ripeness are effectively achieved. The proportion of roasted juniper berries used may be 100%, but is preferably 90% or less, or 80% or less. By using a proportion of roasted juniper berries that is equal to or less than a predetermined value, it is possible to reliably maintain the botanical and spicy flavors while reducing the bitterness that sticks in the throat, enhancing the mellow aftertaste, and enhancing the raisin-like ripeness.

[0015] (Alcohol content) The alcohol content of the distilled liquor according to this embodiment is not particularly limited, but may be, for example, as follows: Specifically, the alcohol content of the distilled liquor is preferably 10 v / v% or more, more preferably 20 v / v% or more, 30 v / v% or more, 35 v / v% or more, or 40 v / v% or more, and is preferably 80 v / v% or less, more preferably 70 v / v% or less, 65 v / v% or less, 60 v / v% or less, or 50 v / v% or less. The alcohol content of the distilled liquor (and alcoholic beverage) 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).

[0016] (splitting material) The mixer is used to dilute the distilled liquor 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, carbonated water is preferably used as the mixer. The dilution ratio using a mixer (= (volume of mixer + volume of distilled liquor) / volume of distilled liquor) is, for example, 1.2 times or more, 1.5 times or more, 2 times or more, 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.

[0017] As described above, the distilled liquor according to this embodiment has a reduced bitterness that sticks in the throat and a mellow aftertaste. Furthermore, the distilled liquor according to this embodiment maintains its botanical and spicy flavors while enhancing the raisin-like aged flavor. In addition, the distilled spirit according to this embodiment has a reduced bitterness that sticks in the throat and a mellow aftertaste after dilution, and furthermore, while maintaining the botanical and spicy flavors, it has an enhanced raisin-like aged feel.

[0018] [Alcoholic beverages] The alcoholic beverage according to this embodiment is a beverage using the above-mentioned distilled alcohol (a beverage containing distilled alcohol). Here, an alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples include chuhai-flavored beverages. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have a chuhai flavor. The chuhai flavor also includes the flavors of sours and cocktails. However, the alcoholic beverage of this embodiment is specifically one obtained by mixing the above-mentioned distilled liquor (particularly gin) with the above-mentioned mixer, and if a refreshing flavor is desired, it is preferable that the beverage be composed only of the distilled liquor and the mixer (for example, one of water, carbonated water, or tonic water, and particularly carbonated water). In the following description of the alcoholic beverage according to this embodiment, the components common to the distilled liquor will be omitted, and the description will focus on the components that are different.

[0019] (roasted juniper berries) The ratio of the amount of roasted juniper berries used in the alcoholic beverage according to this embodiment is the same as that of the distilled liquor described above.

[0020] (Alcohol content) The alcoholic beverage according to this embodiment contains the distilled alcoholic beverage described above and therefore has a predetermined alcohol content. Specifically, the alcohol content of alcoholic beverages 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 9 v / v% or more, and is 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.

[0021] (foaming) When the alcoholic beverage according to this embodiment is produced by diluting a distilled liquor with a sparkling mixer, it becomes a sparkling beverage, that is, a carbonated beverage. The gas pressure (total pressure) of an alcoholic beverage at 20°C is 0.5 kg / cm 2More than 1.0 kg / cm is preferable. 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 3.0kg / cm 2 More than 3.5kg / cm 2 The above is more preferable. 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, 3.8kg / 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.

[0022] (others) The alcoholic beverage according to this embodiment may contain, but is not limited to, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants 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, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates. The distilled spirit according to this embodiment may contain the above-mentioned ingredients, but of course it does not have to contain them.

[0023] If the alcoholic beverage according to this embodiment is a chuhai-flavored beverage, it may or may not contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extract (an extract 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 (a semi-liquid product obtained by mashing or straining cooked or fresh fruit); and diluted solutions, concentrated solutions, and mixtures thereof. Fruits from which fruit juices are derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, and Rosaceae fruits such as plums, apples, strawberries, and peaches. In addition to these, other fruits that are well known in the art include grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears. Furthermore, the effects of the present invention are not directly affected by the flavor type or strength of the flavor, fruit juice, or fruit extract, and at least it is believed that the effects will not be lost. Therefore, the flavor type of the flavor may be diverse as described above, and there are no particular restrictions on the amount contained.

[0024] As described above, the alcoholic beverage according to this embodiment has a reduced bitterness that sticks in the throat and a mellow aftertaste. Furthermore, the alcoholic beverage according to this embodiment maintains its botanical and spicy flavors while enhancing the raisin-like aged flavor.

[0025] [Packaged distilled spirits and packaged alcoholic beverages] The distilled liquor and alcoholic beverages according to the present embodiment can be provided in various containers. By packing the distilled liquor or alcoholic beverage in various containers, deterioration of 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) can be used. Glass containers, PET bottles, paper containers, pouch containers, etc. can also be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. Metal containers are preferred because they completely block gas, moisture, and light and can maintain stable quality at room temperature for a long period of time. In the case of bottled distilled spirits, the dilution ratio (M times) may be written on the container.

[0026] It goes without saying that the characteristics and conditions not explicitly stated for the distilled spirits and alcoholic beverages of this embodiment may be those that are conventionally known, and are not limited as long as the effects obtained by the characteristics and conditions are achieved.

[0027] [Distilled spirits manufacturing method] Next, a method for producing a distilled liquor according to this embodiment will be described. The method for producing distilled spirits according to this embodiment includes a roasting step, a distillation step, and a post-treatment step.

[0028] (Roasting process) In the roasting process, juniper berries are roasted to produce roasted juniper berries. The roasting process in the roasting step involves roasting juniper berries, which are cones, at a predetermined temperature for a predetermined time, and can be carried out using a common heating device such as a roaster or a frying pan. The roasting temperature in the roasting step is preferably 130°C or higher, more preferably 150°C or higher, 170°C or higher, or 180°C or higher, and is preferably 200°C or lower, more preferably 190°C or lower, or 185°C or lower. The roasting time in the roasting step is preferably 5 minutes or more, more preferably 8 minutes or more, 9 minutes or more, or 10 minutes or more, and is preferably 15 minutes or less, more preferably 13 minutes or less, or 11 minutes or less. The roasting process in this roasting step causes the surface of the juniper berries (cones) to turn a dark color (dark brown to black), which is different from a simple drying process (a process that removes moisture).

[0029] (Distillation process) In the distillation step, the roasted juniper berries obtained in the roasting step and, if necessary, unroasted juniper berries or other herbs, roots, and bark are added to the spirits, and distillation (e.g., atmospheric distillation) is carried out under conditions generally used in the production of distilled spirits (particularly gin). The herbs, roots, and bark used in the distillation process are botanical substances such as various herbs, fruit peels, and spices, and may be any substances commonly used in the production of gin, such as the above-mentioned unroasted juniper berries, botanical powder, and coriander. The spirits used in the distillation process are obtained by saccharifying and fermenting corn, rye, barley, etc., or by fermenting molasses, followed by continuous distillation, and have a high alcohol content (e.g., 50 to 96 v / v%, 60 to 80 v / v%).

[0030] The ratio of the amount of roasted juniper berries used to the amount of all juniper berries used as raw materials (= roasted juniper berries + unroasted juniper berries) used as raw materials in the distillation process (= amount of roasted juniper berries used as raw materials / total amount of juniper berries used as raw materials × 100) is preferably 10% or more, more preferably 20% or more, 30% or more, 40% or more, 50% or more, or 60% or more. When the ratio of roasted juniper berries used is a specified value or more, the effects of reducing the bitterness that sticks in the throat, enhancing the mellow aftertaste, and enhancing the raisin-like ripeness are fully exerted. The proportion of roasted juniper berries used may be 100%, but is preferably 90% or less, or 80% or less. By using a proportion of roasted juniper berries that is equal to or less than a predetermined value, it is possible to reliably maintain the botanical and spicy flavors while reducing the bitterness that sticks in the throat, enhancing the mellow aftertaste, and enhancing the raisin-like ripeness.

[0031] (Post-processing process) In the post-treatment step, for example, treatments such as filtration, sterilization, and filling into containers are selectively carried out as necessary. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out 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. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0032] (Other processing) The spirits may be filtered before distillation in the distillation step, and may be diluted with water to achieve the desired alcohol content. Also, in a post-treatment step after the distillation step, the spirits may be diluted with water to achieve the desired alcohol content.

[0033] [Alcoholic beverage manufacturing method] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0034] (Mixing process) In the mixing step, the distilled spirit obtained in the distillation step, additives, materials equivalent to a mixer, etc. are appropriately charged into a mixing tank to produce a mixed liquid.

[0035] (Post-processing process) In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like are selectively carried out as necessary. The treatments in the post-treatment process are the same as those explained in the method for producing distilled spirits.

[0036] Furthermore, the processing steps performed in each step can be carried out using equipment commonly used to produce RTS and RTD beverages.

[0037] As described above, the method for producing distilled spirits according to this embodiment can produce distilled spirits that have a reduced bitterness that sticks in the throat, a mellow aftertaste, and an enhanced raisin-like aged flavor while maintaining botanical and spicy flavors. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has a reduced bitterness that sticks in the throat, a mellow aftertaste, and an enhanced raisin-like aged flavor while maintaining botanical and spicy flavors.

[0038] [Method for improving the flavor of distilled spirits and alcoholic beverages] Next, the method for enhancing the flavor of distilled spirits and alcoholic beverages according to this embodiment will be described. The method for enhancing the flavor of distilled spirits and alcoholic beverages according to this embodiment is a method for enhancing flavor that reduces the bitterness that sticks in the throat and makes the aftertaste mellow, and is a method in which roasted juniper berries are included as an ingredient in the distilled spirits. The contents and ratios of each component are the same as those explained above for "distilled spirits" and "alcoholic beverages."

[0039] As described above, the method for improving the flavor of distilled spirits according to this embodiment reduces the bitterness that sticks in the throat, makes the aftertaste mellow, and further enhances the raisin-like aged flavor of the distilled spirits while maintaining the botanical and spicy flavors. Furthermore, the method for improving the flavor of an alcoholic beverage according to this embodiment reduces the bitterness that sticks in the throat of the alcoholic beverage, makes the aftertaste mellow, and further enhances the raisin-like aged flavor while maintaining the botanical and spicy flavors. [Example]

[0040] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0041] [Sample preparation] 0.47L of raw alcohol with an alcohol content of 65.5v / v%, 0.53L of water, and 9g of unroasted juniper berries (cones) were mixed and distilled under atmospheric pressure (normal pressure distillation) to produce "unroasted juniper berry raw spirit" with an alcohol content of 62-63v / v%. In addition, 0.47 L of raw alcohol with an alcohol content of 65.5 v / v%, 0.53 L of water, and 9 g of roasted juniper berries (cones) were mixed and distilled under atmospheric pressure (normal pressure distillation) to produce "roasted juniper berry raw spirit" with an alcohol content of 62-63 v / v%. "Roasted juniper berries" are obtained by roasting juniper berries in a frying pan (roasting temperature: approximately 180°C, roasting time: approximately 10 minutes).

[0042] Then, the "unroasted juniper berry raw spirit" and the "roasted juniper berry raw spirit" were each diluted with water to make the alcohol content 40v / v%. After that, the "unroasted juniper berry raw spirit" and the "roasted juniper berry raw spirit" were diluted with water and mixed in the ratios shown below, and then carbonated water in an amount three times the volume of the mixed liquid was added to produce each sample. The alcohol content of each sample was 10 v / v%, and the gas pressure (total pressure) at 20°C was approximately 3.5 kg / cm 2 It was.

[0043] (Sample 1) Unroasted juniper berry malt: Roasted juniper berry malt = 5:0 (Sample 2) Unroasted juniper berry malt: Roasted juniper berry malt = 4:1 (Sample 3) Unroasted juniper berry malt: Roasted juniper berry malt = 3:2 (Sample 4) Unroasted juniper berry liquor: Roasted juniper berry liquor = 2:3 (Sample 5) Unroasted juniper berry malt: Roasted juniper berry malt = 1:4 (Sample 6) Unroasted juniper berry malt: Roasted juniper berry malt = 0:5 By using the above ratio of raw spirits, the ratio of roasted juniper berries used will be the value shown in the table.

[0044] [Exam Contents] For each sample (alcoholic beverage) produced by the above method, six trained panelists with discriminatory abilities rated each on a 5-point scale from 1 to 5 according to the following evaluation criteria: "raisin-like ripeness," "botanical," "spicy," "bitterness that sticks in the throat," "mellow aftertaste," and "overall evaluation (taste as an alcoholic beverage)," and the average score was calculated. All evaluations were made by drinking the samples.

[0045] (Raisin-like ripeness: Evaluation criteria) The evaluation of the raisin-like ripened flavor was based on a standard score of 1 for sample 1, with a score of 1 for "weak raisin-like ripened flavor" and a score of 5 for "strong raisin-like ripened flavor." The higher the score, the stronger the ripened flavor, and the more preferable it is. Here, the "raisin-like ripeness" refers to a ripeness based on a raisin-like flavor.

[0046] (Botanical: Evaluation Criteria) The botanical flavor was evaluated based on a standard of 5 points for Sample 1, with 1 point for a "weak botanical flavor" and 5 points for a "strong botanical flavor."The higher the score, the more favorable the botanical flavor is maintained. Here, "botanical" refers to a herbal, medicinal flavor.

[0047] (Spicy: Rating criteria) The spiciness was evaluated based on a standard of 5 points for Sample 1, with 1 point for "weak spicy flavor" and 5 points for "strong spicy flavor." The higher the score, the better the spiciness is maintained and the more preferable it is. Here, "spicy" refers to the spicy flavor exhibited by juniper berries.

[0048] (Bitter taste that sticks in the throat: Evaluation criteria) The evaluation of the bitterness that sticks in the throat was based on a standard of 5 points for Sample 1, with 1 point for a "weak bitterness that sticks in the throat" and 5 points for a "strong bitterness that sticks in the throat." The lower the score, the less bitterness that sticks in the throat, and the more preferable it is. Here, the "bitter taste that sticks in the throat" is a flavor characteristic specific to beverages made from juniper berries, and is a bitter taste that sticks in the throat that is felt when swallowing the beverage.

[0049] (Mellow aftertaste: Evaluation criteria) The evaluation of the mellow aftertaste was based on a standard of 1 point for Sample 1, with "not having a mellow aftertaste" being rated 1 point and "having a mellow aftertaste" being rated 5 points. Regarding the mellow aftertaste, the higher the score, the more mellow the aftertaste is, and it can be judged as being preferable. Here, the term "mellow aftertaste" refers to the mellowness (roundness) of the flavor in the aftertaste.

[0050] (Overall rating: rating criteria) For the overall evaluation, no criteria were set, with 1 point being given for "a flavor that does not suit the taste of alcoholic beverages" and 5 points being given for "a flavor that suits the taste of alcoholic beverages."

[0051] Table 1 shows the proportion of roasted juniper berries used in the samples, as well as the results of each evaluation.

[0052] [Table 1]

[0053] (Review of results) From the results of samples 1 to 6 in Table 1, it was confirmed that as the proportion of roasted juniper berries used increased, the bitterness that sticks in the throat decreased and the mellow aftertaste increased (the aftertaste became mellower). Furthermore, from the results of samples 1 to 6 in Table 1, it was confirmed that as the proportion of roasted juniper berries used increased, the raisin-like ripeness was enhanced, while both the botanical and spicy aspects were maintained without significant reduction (a score of 3 or more). When all the evaluations were taken into consideration comprehensively, among samples 1 to 6, samples 2 to 6 (especially samples 3 to 5) showed very favorable results. Although a sensory evaluation was conducted on an "alcoholic beverage" (a sample of distilled liquor diluted with three times the amount of carbonated water), it is assumed that similar results would be obtained for "distilled liquor" as long as the proportion of roasted juniper berries used is above the specified value (or within the specified range).

Claims

1. A method for producing gin, comprising: a roasting step of roasting juniper berries to obtain roasted juniper berries; and a distillation step of adding a raw material containing the roasted juniper berries to the spirit and distilling the mixture, A method for producing gin, in which the ratio of the amount of roasted juniper berries used to the amount of juniper berries used as the raw material is 30% or more and 100% or less.

2. A method for improving the flavor of gin by reducing the bitterness that sticks in the throat and making the aftertaste mellow, comprising: a roasting step of roasting juniper berries to obtain roasted juniper berries; and a distillation step of adding a raw material containing the roasted juniper berries to the spirit and distilling the mixture, A method for improving the flavor of gin, in which the ratio of the amount of roasted juniper berries used to the amount of juniper berries used as the raw material is 30% or more and 100% or less.

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