Alcoholic beverages

Abstract

To provide an alcoholic beverage having a reduced sensation of irritation of an alcohol.SOLUTION: The present invention provides a beverage in which a weight ratio (A / B) between (A) cis-3-hexen-1-ol and (B) α-terpineol is controlled to 35 to 30,000 inclusive and a content of cis-3-hexen-1-ol is controlled to 90,000 ppb or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage, more particularly to an alcoholic beverage with a reduced alcoholic stimulant, and a method for producing the same. [Background technology]

[0002] In recent years, alcohol consumption has been declining, particularly among young people. The reasons for this are said to be the diversification of consumer preferences for alcoholic beverages and the dramatic changes in drinking styles. In response to these changes, alcoholic beverage manufacturers are diligently developing a variety of new alcoholic beverage products. In developing these new products, various previously unrecognized issues have become apparent.

[0003] For example, in alcoholic beverages, while the light flavor of alcohol is preferred, the stimulating feeling of alcohol is sometimes pointed out as a drawback. Conventionally, methods using physical devices or flavor improvers have been known as means for reducing the stimulating feeling of alcohol.

[0004] Specific known methods using physical devices include a method of ultrasonically treating an alcoholic beverage (Patent Document 1), a method of bringing an alcoholic beverage into contact with ceramic (Patent Document 2), a method of irradiating an alcoholic beverage with magnetic field lines during production (Patent Document 3), a method of stirring an alcoholic beverage with ultrasonic vibrations (Patent Document 4), and a method of bringing an alcoholic beverage into contact with a semiconductor material (Patent Document 5). However, these methods have drawbacks, such as insufficient improvement of the stimulating alcohol sensation of alcoholic beverages and the need for large-scale equipment.

[0005] In addition, methods for masking the stimulating sensation of alcohol include a method using an aliphatic ester as a masking agent (Patent Document 6), a method using star anise seed oil, anise oil, fennel oil, caraway oil, spearmint oil, dill oil, Kuromoji oil, pennyroyal oil, lemon oil, camphor oil, orange peel oil, and fennel oil as a masking agent for the stimulating sensation of alcohol (Patent Document 7), a method of adding sucralose (Patent Document 8), a method of using a taste improver made from paradise pepper fruit as a masking agent for the stimulating sensation of alcohol (Patent Document 9), and a method of using yeast extract as a masking agent for the stimulating sensation of alcohol (Patent Document 10). However, these methods have the disadvantages that they can only be used with certain alcoholic beverages, and that the taste and color of the masking agent itself easily affect the flavor and color tone of the alcoholic beverage. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 54-119098 [Patent Document 2] Japanese Patent Publication No. 12273 / 1983 [Patent Document 3] Japanese Patent Application Publication No. 6-30758 [Patent Document 4] Japanese Patent Application Publication No. 11-9257 [Patent Document 5] Japanese Patent Application Laid-Open No. 2000-224979 [Patent Document 6] Japanese Patent Application Publication No. 8-187277 [Patent Document 7] Japanese Patent Application Publication No. 8-188791 [Patent Document 8] Japanese Patent Application Publication No. 8-224075 [Patent Document 9] Japanese Patent Application Publication No. 10-313849 [Patent Document 10] Japanese Patent Application Laid-Open No. 2002-253199 Summary of the Invention [Problem to be solved by the invention]

[0007] Meanwhile, due to the growing health consciousness, various alcoholic beverages are being manufactured and sold. However, the aforementioned problem of the stimulating sensation of alcohol has not necessarily been fully solved. In view of this situation, an object of the present invention is to provide an alcoholic beverage with a reduced stimulating sensation of alcohol. [Means for solving the problem]

[0008] The present inventors have attempted to develop an alcoholic beverage that satisfies consumer demands while reducing the stimulating sensation of alcohol. As a result, they have found that the stimulating sensation of alcohol in an alcoholic beverage can be reduced by adjusting the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the alcoholic beverage to 35 or more and 30,000 or less, and by adjusting the cis-3-hexen-1-ol content in the beverage to 90,000 ppb or less, thereby completing the present invention.

[0009] That is, the present invention includes the following aspects, but is not limited thereto. (1) An alcoholic beverage having a volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol of 35 or more and 30,000 or less, and a cis-3-hexen-1-ol content of 90,000 ppb or less. (2) An alcoholic beverage according to (1), in which the content of cis-3-hexen-1-ol is 10 ppb or more and 50,000 ppb or less. (3) An alcoholic beverage according to (1) or (2), having an α-terpineol content of 0.1 ppb or more and 100 ppb or less. (4) An alcoholic beverage according to any one of (1) to (3), which contains cis-3-hexen-1-ol and α-terpineol derived from a plant of the family Theaceae. (5) The alcoholic beverage according to (4), wherein the plant of the family Theaceae is tea plant (Camellia sinensis). (6) An alcoholic beverage according to any one of (1) to (3), which contains cis-3-hexen-1-ol and α-terpineol derived from green tea. (7) The alcohol content is 10% v / v or more, The content of cis-3-hexen-1-ol is 10 ppb or more and 50,000 ppb or less, The alcoholic beverage according to any one of (1) to (6), having an α-terpineol content of 0.1 ppb or more and 100 ppb or less. (8) The alcohol content is 1.0 v / v% or more and less than 10 v / v%. The alcoholic beverage according to any one of (1) to (6), having a cis-3-hexen-1-ol content of 10 ppb or more and 50,000 ppb or less, and an α-terpineol content of 0.1 ppb or more and 100 ppb or less. (9) An alcoholic beverage according to any one of (1) to (8), which does not contain carbon dioxide. (10) A method for producing an alcoholic beverage, comprising the following steps: (i) adjusting the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol to be 35 or more and 30,000 or less; (ii) adjusting the content of cis-3-hexen-1-ol to 90,000 ppb or less; and (iii) adjusting the alcohol content of the beverage to less than 80% v / v; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an alcoholic beverage that is easy to drink and has a reduced stimulating alcoholic sensation. Such an alcoholic beverage is of excellent quality that satisfies consumer preferences. DETAILED DESCRIPTION OF THE INVENTION

[0011] 1. Alcoholic beverages In one aspect, the present invention relates to an alcoholic beverage having a volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol of 35 or more and 30,000 or less, and a cis-3-hexen-1-ol content of 90,000 ppb or less.

[0012] The present invention relates to alcoholic beverages. In one aspect, the present invention relates to a tea-based alcoholic beverage with a tea flavor, blended with an extract of green tea, oolong tea, or the like. The alcohol used in the alcoholic beverage of the present invention is not particularly limited, and alcohols commonly used in alcoholic beverages, such as distilled spirits, fruit wine, and sake (Japanese sake), can be used. For example, brewer's alcohol, spirits (rum, vodka, gin, etc.), whiskey, brandy, shochu, etc. can be used alone or in combination. Of these, it is preferable to use continuously distilled alcohol obtained by distilling an alcohol-containing material in a continuous still. Examples of such continuously distilled alcohols include brewer's alcohol, raw material alcohol, continuously distilled shochu (so-called "class A" shochu), and grain whiskey.

[0013] In the present invention, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. Furthermore, alcohol content refers to the volume percentage (v / v%) in a beverage. The upper limit of the alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 or more and 30,000 or less, but is typically less than 80 v / v%. The lower limit of the alcohol content of the alcoholic beverage of the present invention is also not particularly limited, but is typically 1.0 v / v% or more.

[0014] The alcoholic beverages of the present invention include low-concentration alcoholic beverages intended to be consumed as is, as well as high-concentration alcoholic beverages that are diluted as needed. The alcohol content of low-concentration alcoholic beverages is not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 to 30,000, but typically the upper limit is 10 v / v% or less, 9.0 v / v% or less, 8.0 v / v% or less, 7.0 v / v% or less, 6.0 v / v% or less, or 5.0 v / v% or less, and the lower limit is 1.0 v / v% or more, 2.0 v / v% or more, 3.0 v / v% or more, or 4.0 v / v% or more.

[0015] As mentioned above, the alcoholic beverage of the present invention also includes a high-concentration alcoholic beverage that is diluted as needed before consumption. The alcohol content of a high-concentration alcoholic beverage is also not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 or more and 30,000 or less. Typically, the upper limit is less than 80 v / v%, 70 v / v% or less, 60 v / v% or less, 50 v / v% or less, 40% v / v or less, 30 v / v% or less, or 20 v / v or less, and the lower limit is 5.0 v / v% or more, 7.0 v / v% or more, 9.0 v / v% or more, 10 v / v% or more, 15 v / v% or more, or 20 v / v or more.

[0016] The alcohol content may be adjusted by any known method, such as adjusting the amount of alcohol component added.

[0017] In this specification, the alcohol content of an alcoholic beverage can be measured by any known method, for example, using a vibration density meter. Specifically, the alcohol content can be determined by preparing a sample by removing carbon dioxide from the alcoholic beverage using filtration or ultrasound, distilling the prepared sample over an open flame, measuring the density of the resulting distillate at 15°C, and converting it using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0018] The alcoholic beverage of the present invention contains (A) cis-3-hexen-1-ol, a type of unsaturated alcohol also known as green leaf alcohol. cis-3-hexen-1-ol is a colorless liquid at room temperature that was discovered and named as the aroma component of green tea. The upper limit of the cis-3-hexen-1-ol content in the alcoholic beverage of the present invention is 90,000 ppb or less, and preferably 70,000 ppb or less, 50,000 ppb or less, 30,000 ppb or less, 10,000 ppb or less, 5,000 ppb or less, or 1,000 ppb or less. The lower limit of the cis-3-hexen-1-ol content in the alcoholic beverage of the present invention is not particularly limited, but is typically 10 ppb or more, 100 ppb or more, 200 ppb or more, or 1,000 ppb or more. When the content of cis-3-hexen-1-ol in an alcoholic beverage exceeds 90,000 ppb, the irritating sensation caused by cis-3-hexen-1-ol increases, and a irritating sensation different from that of alcohol is felt.

[0019] As mentioned above, the alcoholic beverage of the present invention includes both low-concentration and high-concentration alcoholic beverages. The upper limit of the cis-3-hexen-1-ol content in the low-concentration alcoholic beverage of the present invention is 90,000 ppb or less, preferably 70,000 ppb or less, 50,000 ppb or less, 30,000 ppb or less, 10,000 ppb or less, 5,000 ppb or less, or 1,000 ppb or less. The lower limit of the cis-3-hexen-1-ol content in the low-concentration alcoholic beverage of the present invention is not particularly limited, but is typically 10 ppb or more, 100 ppb or more, 200 ppb or more, or 1,000 ppb or more. The upper limit of the cis-3-hexen-1-ol content in the high-concentration alcoholic beverage of the present invention is 90,000 ppb or less, preferably 70,000 ppb or less, 50,000 ppb or less, 30,000 ppb or less, 10,000 ppb or less, 5,000 ppb or less, or 1,000 ppb or less. The lower limit of the cis-3-hexen-1-ol content in the high-concentration alcoholic beverage of the present invention is not particularly limited, but is typically 10 ppb or more, 100 ppb or more, 200 ppb or more, or 1,000 ppb or more.

[0020] The alcoholic beverage of the present invention contains (B) α-terpineol, a type of monoterpene alcohol. α-Terpineol is a colorless liquid at room temperature that has a lilac-like aroma. In the alcoholic beverage of the present invention, the content of α-terpineol is not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 or more and 30,000 or less. Typically, the upper limit of the α-terpineol content is 100 ppb or less, or 10 ppb or less, and the lower limit is 0.1 ppb or more, 1.0 ppb or more, or 5.0 ppb or more.

[0021] As mentioned above, the alcoholic beverage of the present invention includes low-concentration alcoholic beverages and high-concentration alcoholic beverages. In low-concentration alcoholic beverages, the content of α-terpineol is not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 or more and 30,000 or less. Typically, the upper limit of the α-terpineol content is 100 ppb or less or 10 ppb or less, and the lower limit is 0.1 ppb or more, 1.0 ppb or more, or 5.0 ppb or more. Furthermore, even in high-concentration alcoholic beverages, the content of α-terpineol is not particularly limited as long as the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the beverage is 35 or more and 30,000 or less, but typically the upper limit of the α-terpineol content is 100 ppb or less or 10 ppb or less, and the lower limit is 0.1 ppb or more, 1.0 ppb or more, or 5.0 ppb or more.

[0022] In the alcoholic beverage of the present invention, the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol is 35 or more and 30,000 or less. By adjusting the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol in the alcoholic beverage to 35 or more and 30,000 or less, the irritating sensation of alcohol can be reduced. Furthermore, in the alcoholic beverage of the present invention, the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol is preferably 35 or more, 40 or more, 50 or more, or 100 or more. Furthermore, in the alcoholic beverage of the present invention, the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol is preferably not more than 30,000, not more than 15,000, not more than 10,000, not more than 5,000, not more than 2,500, not more than 2,000, not more than 1,500, not more than 1,000, or not more than 500. If the A / B ratio in the alcoholic beverage is below 35 or exceeds 30,000, the stimulating sensation of alcohol will not be alleviated.

[0023] In one embodiment, the alcoholic beverage of the present invention is a tea-based alcoholic beverage, typically an alcoholic beverage containing an extract obtained by processing and extracting a Theaceae plant using a conventionally known method. In one embodiment, the cis-3-hexen-1-ol and α-terpineol contained in the alcoholic beverage of the present invention are derived from a Theaceae plant.

[0024] In one embodiment, the alcoholic beverage of the present invention refers to an alcoholic beverage containing an extract obtained by processing and extracting leaves (also referred to herein as "tea leaves") of the tea plant (Camellia sinensis), an evergreen tree of the genus Camellia in the family Theaceae, using a conventionally known method. In another embodiment, the cis-3-hexen-1-ol and α-terpineol contained in the alcoholic beverage of the present invention are derived from the tea plant.

[0025] Tea is classified into different types depending on the processing method of the tea leaves, particularly the degree of fermentation, and the quality of the resulting tea extract varies accordingly. For example, green tea is an unfermented tea in which picked tea leaves are heat-treated to inactivate enzymes, preventing oxidation of the components and preserving their green color. Oolong tea is made by wilting and lightly stimulating the picked tea leaves to partially oxidize the tea leaf components, then pan-roasting them. It has properties intermediate between green tea and black tea and is called semi-fermented tea. Black tea is made by wilting and thoroughly rolling the picked tea leaves, allowing the oxidizing enzymes in the tea leaves to promote oxidation of the tea leaf components and resulting in complete fermentation. In addition, there are also post-fermented teas in which the tea leaves are piled up for a long period of time to allow microbial action and sufficient chemical changes to occur. Therefore, in one aspect, the cis-3-hexen-1-ol and α-terpineol contained in the alcoholic beverage of the present invention are derived from green tea, oolong tea, black tea, or post-fermented tea.

[0026] As mentioned above, in one embodiment, the alcoholic beverage of the present invention is a beverage having a refreshing tea flavor. The method for imparting the refreshing tea flavor is not particularly limited, and for example, the refreshing tea flavor can be imparted by blending a tea extract or by adding a component that contributes to the tea flavor. When using a tea extract, there are no particular limitations on the type of tea leaves used as the raw material or the processing method. For example, an aqueous extract containing water-soluble solids obtained by extracting tea with water (hot water) can be used. The tea extract may be added directly to the alcoholic beverage, or the tea extract may be concentrated, dried, or powdered and then added.

[0027] Furthermore, the alcoholic beverage of the present invention may contain additives such as sugars, acids, flavorings, vitamins, colorants, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the additives do not interfere with the effects of the present invention.

[0028] The alcoholic beverage of the present invention is typically a beverage that does not contain carbon dioxide gas, but can be made into a carbonated beverage by adding carbon dioxide gas as needed. The carbon dioxide gas may be generated by fermentation or may be artificially added.

[0029] Furthermore, the alcoholic beverage of the present invention can be packaged in a container. The shape of the container is not particularly limited, and the alcoholic beverage can be provided in a conventional shape such as a molded container mainly made of plastic, a metal can, a laminated paper container laminated with metal foil or plastic film, or a glass bottle.

[0030] 2. Alcoholic beverage manufacturing method In one aspect, the present invention provides a method for producing an alcoholic beverage, comprising the steps of: (i) adjusting the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol to between 35 and 30,000, (ii) adjusting the cis-3-hexen-1-ol content to 90,000 ppb or less, and (iii) adjusting the alcohol content of the beverage to less than 80 v / v%. The ranges of the contents of (A) cis-3-hexen-1-ol and (B) α-terpineol, the range of the volume ratio (A / B), and the range of the alcohol content are as described above in the section "1. Alcoholic beverages." [Example]

[0031] The present invention will be described in more detail by the following examples, but the present invention is not limited to the specific embodiments described in the following examples. Furthermore, in this specification, unless otherwise specified, the numerical ranges are stated as including the endpoints.

[0032] 1. Sample beverage preparation method Sample beverages 3 to 8 were prepared by adding a concentrated green tea extract to raw alcohol (Suntory Spirits Limited) and then adding commercially available cis-3-hexen-1-ol (Tokyo Chemical Industry Co., Ltd.) and α-terpineol (Nacalai Tesque, Inc.) to achieve various concentrations of these two components in the beverages. Sample beverages 9 to 16 were also prepared by adding commercially available cis-3-hexen-1-ol (Tokyo Chemical Industry Co., Ltd.) and α-terpineol (Nacalai Tesque, Inc.) to raw alcohol (Suntory Spirits Limited) to achieve various concentrations and ratios. The concentrations of cis-3-hexen-1-ol and α-terpineol in the sample beverages and commercial products (commercial alcoholic beverages) were measured using a gas chromatography-mass spectrometer as follows. The results are shown in Table 1.

[0033] <Quantitative determination of cis-3-hexen-1-ol and α-terpineol> (Pretreatment) Dynamic Head Space Method Device HS: MPS manufactured by Gestel Tube:Tenax TA (GC analysis) Device GC: Agilent Technologies GC7890B MS: Agilent Technologies 5977A Column: HP-INNOWAX φ0.25mm x 60m, film thickness 0.25μm Transfer gas: Helium 1.5 mL / min Temperature conditions: 40°C (hold for 4 minutes) → 5°C / min temperature increase → 260°C Ion source temperature: 260℃ Injection method: Splitless Mass numbers used in the calibration curve: m / z 82 (cis-3-hexen-1-ol), m / z 93 (α-terpineol)

[0034] 2. Sensory evaluation The prepared sample beverages and commercially available products were evaluated by eight evaluators on a 5-point scale (1 to 5) from the perspective of "alcohol stimulation," and the average score was calculated. The criteria for each level are as follows. The results are shown in Table 1. Beverages with an average score of 2.5 or higher had a slight alcohol stimulation, so beverages with an average score of 2.4 or lower were judged to have a reduced alcohol stimulation. <Evaluation criteria> 5 points: The alcoholic sensation is very strong 4 points: Strong alcoholic sensation 3 points: The alcoholic sensation is slightly strong 2 points: Almost no alcoholic stimulation 1 point: No alcoholic irritation at all

[0035] [Table 1]

[0036] The results in Table 1 indicate that samples 3, 5-7, 10-12, and 15, in which the ratio (A) cis-3-hexen-1-ol to (B) α-terpineol (A / B) falls within the range of the present invention, have a reduced alcoholic stimulant compared to the other samples. On the other hand, samples 4, 8-9, 13, 14, and 16, and commercial products 1-3, in which the ratio (A / B) falls outside the range of the present invention, exhibit a strong alcoholic stimulant. Thus, it was revealed that the stimulant sensation of alcohol is reduced in beverages with sensory evaluation scores of 2.4 or less.

Claims

1. the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol is 35 or more and 30,000 or less; Contains one or more selected from the group consisting of whiskey, shochu, rum, vodka and gin, The alcohol content is 1.0 v / v% or more and less than 10 v / v%; The content of cis-3-hexen-1-ol is 10 ppb or more and 50,000 ppb or less, The content of α-terpineol is 0.1 ppb or more and 100 ppb or less. Alcoholic beverage.

2. 2. The alcoholic beverage according to claim 1, comprising cis-3-hexen-1-ol and α-terpineol derived from a plant of the family Theaceae.

3. 3. The alcoholic beverage according to claim 2, wherein the plant of the family Theaceae is the tea plant (Camellia sinensis).

4. The alcoholic beverage according to claim 1, comprising cis-3-hexen-1-ol and α-terpineol derived from green tea.

5. The alcoholic beverage according to any one of claims 1 to 4, which does not contain carbon dioxide.

6. A method for producing an alcoholic beverage, comprising the steps of: (i) adjusting the volume ratio (A / B) of (A) cis-3-hexen-1-ol to (B) α-terpineol to be 35 or more and 30,000 or less; (ii) adjusting the content of cis-3-hexen-1-ol to 10 ppb or more and 50,000 ppb or less; (iii) adjusting the alcohol content of the beverage to 1.0 v / v% or more and less than 10 v / v%; (iv) adjusting the content of α-terpineol to 0.1 ppb or more and 100 ppb or less; and (v) A step of incorporating one or more ingredients selected from the group consisting of whiskey, shochu, rum, vodka and gin.

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