Alcoholic beverages and their manufacturing methods

Abstract

To provide an alcoholic beverage that has umami while offering a reduced raw smell, and a method for producing the same.SOLUTION: A method for producing an alcoholic beverage includes the steps of: adding food containing 2,3,5-trimethylpyrazine to alcohol-containing liquid, and extracting a component contained in the food with the alcohol-containing liquid; distilling, following the extracting step, the alcohol-containing liquid, and recovering at least part of the distillate; and using the recovered distillate to prepare an alcoholic beverage.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] At izakayas and other establishments, alcoholic beverages made by mixing dashi (soup stock) made from natural products such as dried bonito with sake are sometimes served. These alcoholic beverages have the umami flavor of the dashi stock, and are in demand among consumers who appreciate such flavors. Summary of the Invention [Problem to be solved by the invention]

[0003] However, alcoholic beverages using dashi stock have the problem of having a strong fishy smell. In particular, fish such as dried bonito contain substances that produce trimethylamine (hereinafter referred to as trimethylamine-forming substances), which causes a fishy smell. Therefore, alcoholic beverages using dashi stock such as dried bonito produce trimethylamine, which results in a loss of flavor.

[0004] Therefore, an object of the present invention is to provide an alcoholic beverage that can reduce the fishy smell even when using a food that contains trimethylamine or a trimethylamine-producing substance, and a method for producing the same. [Means for solving the problem]

[0005] The present inventors have found that the above problems can be solved by using a specific manufacturing method, and have arrived at the present invention. That is, the present invention provides the following. [1] A method for producing an alcoholic beverage, comprising the steps of: adding a food containing trimethylamine or a trimethylamine-generating substance to an alcohol-containing liquid, and extracting components contained in the food with the alcohol-containing liquid; after the extraction step, distilling the alcohol-containing liquid and recovering at least a portion of the distillate; and preparing an alcoholic beverage using the recovered distillate. [2] The manufacturing method described in [1], wherein the food is a food containing 2,3,5-trimethylpyrazine. [3] The manufacturing method described in [1] or [2], wherein the food contains ingredients derived from natural products. [4] The manufacturing method described in [3], wherein the food contains ingredients derived from fish. [5] The manufacturing method described in [4], wherein the food is bonito flakes or bonito flakes extract. [6] The method according to any one of [1] to [5], wherein the recovering step includes a step of distilling the alcohol-containing liquid under reduced pressure. [7] The method according to [6], wherein the vacuum distillation step is carried out under a pressure of 100 mmHg to 750 mmHg. [8] The method according to any one of [1] to [7], wherein the alcohol-containing liquid is raw material alcohol or shochu. [9] The manufacturing method according to any one of [1] to

[10] , wherein the alcoholic beverage has an alcohol content of 10% or more, a 2,3,5-trimethylpyrazine concentration of the alcoholic beverage of 0.3 ppb or more in terms of pure alcohol, and a trimethylamine concentration of the alcoholic beverage of 500 ppb or less in terms of pure alcohol.

[11] An alcoholic beverage with an alcohol content of 10% or more, a 2,3,5-trimethylpyrazine concentration of 0.3 ppb or more, and a trimethylamine concentration of 500 ppb or less, calculated on a pure alcohol basis.

[12] A method for improving the flavor of an alcoholic beverage containing 2,3,5-trimethylpyrazine and trimethylamine or a trimethylamine-producing substance, comprising the steps of: adjusting the 2,3,5-trimethylpyrazine concentration of the alcoholic beverage to 0.3 ppb or more, calculated as pure alcohol; adjusting the trimethylamine concentration of the alcoholic beverage to 500 ppb or less, calculated as pure alcohol; and adjusting the alcohol content of the alcoholic beverage to 10% or more. [Effects of the Invention]

[0006] According to the present invention, there are provided an alcoholic beverage and a method for producing the same that can reduce the fishy smell even when a food containing trimethylamine or a trimethylamine-producing substance is used. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1: Alcoholic beverage manufacturing method First, a method for producing an alcoholic beverage according to an embodiment of the present invention will be described. The production method according to this embodiment generally comprises an extraction step (step S1), a distillation step (step S2), and an alcoholic beverage preparation step (step S3). Each step will be described in detail below.

[0008] (Step S1) Extraction First, a food containing trimethylamine or a trimethylamine-producing substance is prepared as a food product, and then the prepared food product is added to an alcohol-containing liquid to extract (transfer) the components contained in the food product into the alcohol-containing liquid.

[0009] The food is not particularly limited as long as it contains trimethylamine or a trimethylamine-producing substance, which means a substance that generates trimethylamine in an alcohol-containing liquid. When foods containing trimethylamine or trimethylamine-producing substances are used in alcoholic beverages, the fishy odor can be a problem as described above. However, according to the present embodiment, the trimethylamine content can be reduced by going through a distillation process, and the fishy odor can be suppressed.

[0010] Preferably, the food contains 2,3,5-trimethylpyrazine. 2,3,5-Trimethylpyrazine is a substance that contributes to a fragrant flavor (smoked flavor) and is contained in fish-derived substances such as bonito flakes. By using a food containing 2,3,5-trimethylpyrazine, a fragrant alcoholic beverage can be obtained.

[0011] Preferably, the food is a natural product or an extract of a natural product. Preferred examples of natural products include fish. Examples of fish include bonito. In a preferred embodiment, the food is bonito flakes or a bonito flake extract. Examples of the bonito flake extract include those obtained by extracting components of bonito flakes with alcohol.

[0012] The alcohol-containing liquid is not particularly limited as long as it contains alcohol (ethanol). Preferably, the alcohol-containing liquid is a distilled liquor. More preferably, the alcohol-containing liquid is raw material alcohol or shochu. Examples of shochu include sweet potato shochu and barley shochu.

[0013] The alcohol content of the alcohol-containing liquid is, for example, 10% or more, preferably 15% or more, more preferably 20% or more, and for example, 80% or less, preferably 65% ​​or less, more preferably 50% or less.

[0014] For example, when a solid food such as dried bonito is used, the food is immersed in the alcohol-containing liquid at room temperature (e.g., 5 to 35°C, preferably 20 to 30°C). The immersion time is, for example, 5 to 72 hours, preferably 10 to 48 hours. The food is immersed in an amount of, for example, 5 to 100 g, preferably 10 to 60 g, per 1000 ml of the alcohol-containing liquid.

[0015] (Step S2) Distillation The alcohol-containing liquid is then distilled, and at least a portion of the distillate is recovered. The recovered distillate is a liquid that is less likely to have a fishy odor without significantly impairing the umami flavor derived from the food. The distillate also has a fragrant flavor.

[0016] For example, if fish such as bonito flakes is used as the food in step S1, the alcohol-containing liquid will contain 2,3,5-trimethylpyrazine, which contributes to the fragrant flavor, but will also contain trimethylamine-producing substances, which cause a fishy odor. By distilling the alcohol in step S2, the trimethylamine concentration can be reduced while maintaining the 2,3,5-trimethylpyrazine concentration to a certain extent. As a result, the fishy odor can be reduced while maintaining the fragrant flavor.

[0017] The distillation is preferably carried out under reduced pressure, which makes it possible to further reduce the fishy smell compared to atmospheric distillation. The pressure when carrying out reduced pressure distillation is, for example, 100 mmHg to 750 mmHg, preferably 100 to 300 mmHg. The vacuum distillation may be carried out by a direct heating method or an indirect heating method, but is preferably carried out by an indirect heating method.

[0018] The distillate obtained by distillation may be recovered in its entirety or in part. Preferably, a portion of the distillate is recovered. The alcohol content of the distillate usually decreases over time after the start of distillation. Therefore, it is preferable to recover the distillate from the start of distillation until the alcohol content of the distilled liquid (meaning the alcohol content of the liquid currently flowing out, not the alcohol content of the total distillate accumulated since the start of distillation) reaches a predetermined value. The "predetermined value" here is, for example, 20 to 40%, preferably 25 to 35%.

[0019] (Step S3) Preparation of alcoholic beverage Subsequently, an alcoholic beverage is prepared using the distillate recovered in step S2.

[0020] Specifically, the distillate recovered in step S2 may be used as an alcoholic beverage as is, or the concentration of components may be adjusted by adding water to the recovered distillate.

[0021] In one embodiment, water is added to the recovered distillate to obtain a desired alcoholic beverage with an alcohol content of, for example, 10% or more, preferably 20% or more, more preferably 30% or more, and for example, 60% or less, preferably 55% or less, more preferably 50% or less.

[0022] If necessary, other components may be added to the recovered distillate. The prepared alcoholic beverage is preferably filled into a container, sealed, and provided as a bottled beverage.

[0023] 2: Alcoholic beverages As described above, the alcoholic beverage is prepared by the method according to the present embodiment. As described above, the production method according to the present embodiment makes it possible to obtain a beverage with a reduced fishy odor, even when using a food product containing trimethylamine or its product, which causes a fishy odor (for example, a food product containing fish-derived components).

[0024] In addition, if the food contains components that contribute to the savory flavor, such as 2,3,5-trimethylpyrazine, the components are maintained, thereby providing a beverage that maintains the pleasant flavor inherent in the food while suppressing the fishy smell.

[0025] For example, when bonito flakes or bonito extract are used as food, the manufacturing method according to this embodiment can be used to obtain an alcoholic beverage having a trimethylamine concentration of 500 ppb or less, calculated as pure alcohol, and a 2,3,5-trimethylpyrazine concentration of 0.3 ppb or more, calculated as pure alcohol.

[0026] The term "pure alcohol equivalent" refers to the concentration of a component when the alcohol content of the liquid is converted to 100%. For example, if an alcoholic beverage has an alcohol content of 50% and the actual concentration of 2,3,5-trimethylpyrazine is 0.1 ppb, the "2,3,5-trimethylpyrazine concentration in terms of pure alcohol" of this alcoholic beverage is 0.2 ppb.

[0027] By keeping the trimethylamine concentration in terms of pure alcohol at 500 ppb or less, it is possible to make the fishy smell less noticeable. The trimethylamine concentration in terms of pure alcohol is preferably 400 ppb or less.

[0028] Furthermore, if the 2,3,5-trimethylpyrazine concentration in terms of pure alcohol is 0.3 ppb or more, a sufficient fragrant flavor can be obtained. The 2,3,5-trimethylpyrazine concentration in terms of pure alcohol is preferably 0.4 ppb or more, more preferably 0.9 ppb or more. The 2,3,5-trimethylpyrazine concentration in terms of pure alcohol is, for example, 10.0 ppb or less, preferably 5.0 ppb or less, more preferably 3.5 ppb or less.

[0029] This embodiment can also be said to be a method for improving the flavor of an alcoholic beverage, comprising the steps of adjusting the 2,3,5-trimethylpyrazine concentration of the alcoholic beverage to 0.3 ppb or more, calculated as pure alcohol, adjusting the trimethylamine concentration of the alcoholic beverage to 500 ppb or less, calculated as pure alcohol, and adjusting the alcohol content of the alcoholic beverage to 10% or more. [Example]

[0030] In the following, examples carried out by the inventors will be described in order to explain the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

[0031] Alcoholic beverages according to Comparative Example 1 and Examples 1 to 6 were prepared according to the conditions shown in Tables 1 and 2. Specifically, each alcoholic beverage was prepared by the following method. (Comparative Example 1) 3 g of bonito extract was added to 100 ml of alcoholic liquid (raw material alcohol with an alcohol content of 38%) and stirred. The resulting alcoholic beverage liquid was designated Comparative Example 1.

[0032] Example 1 45 g of dried bonito flakes were added to 1500 ml of alcoholic liquid (raw material alcohol with an alcohol content of 38%) and soaked at room temperature for 24 hours. Then, distillation was carried out under normal pressure conditions using a steam injection method. The distillate was collected from the start of distillation until the alcohol content of the liquid currently being distilled had dropped to 30%. Water was added to the collected distillate to adjust the alcohol content to 45%. The resulting liquid was the alcoholic beverage of Example 1.

[0033] Example 2 3 g of bonito extract was added to 100 ml of alcoholic liquid (raw material alcohol with an alcohol content of 38%). The alcoholic liquid was then distilled by indirect heating under reduced pressure (160 mmHg). The distillate was collected from the start of distillation until the alcohol content of the currently distilled liquid had dropped to 30%. Water was added to the collected distillate to adjust the alcohol content to 45%. The resulting liquid was designated as the alcoholic beverage of Example 2.

[0034] Example 3 45 g of dried bonito flakes were added to 1500 ml of alcoholic liquid (raw material alcohol with an alcohol content of 38%) and soaked at room temperature for 24 hours. The alcoholic liquid was then distilled by indirect heating under reduced pressure (160 mmHg). The distillate was collected from the start of distillation until the alcohol content of the liquid currently being distilled had dropped to 30%. Water was added to the collected distillate to adjust the alcohol content to 45%. The resulting liquid was the alcoholic beverage of Example 3.

[0035] Example 4 The alcoholic beverage of Example 4 was obtained in the same manner as in Example 2 except for using sweet potato shochu with an alcohol content of 38%.

[0036] Example 5 The alcoholic beverage of Example 5 was obtained in the same manner as in Example 3 except for using sweet potato shochu with an alcohol content of 38%.

[0037] Example 6 An alcoholic beverage according to Example 6 was obtained in the same manner as in Example 2 except that barley shochu with an alcohol content of 30% was used as the alcoholic liquid.

[0038] A sensory test was conducted on the beverages according to Comparative Example 1 and Examples 1 to 6. The concentrations of 2,3,5-trimethylpyrazine and trimethylamine were also measured. Specifically, the sensory test and component concentration measurements were carried out by the following methods.

[0039] <Sensory testing> Each of the alcoholic beverages obtained was subjected to a sensory evaluation by six distilled spirits panelists, focusing on the strength of the fragrant aroma (smoked aroma), the strength of the fishy smell, the umami taste, and the balance of the flavor and aroma.

[0040] The "strength of the aroma (smoked aroma)" was evaluated on a five-point scale from 1 (weak) to 5 (strong). The criteria used were "sweet potato shochu with an alcohol content of 38%" and Comparative Example 1. That is, the evaluation was performed by assigning a score of "1" to "sweet potato shochu with an alcohol content of 38%" and a score of "5" to Comparative Example 1.

[0041] The "fishy smell" was also evaluated on a 5-point scale from 1 (weak) to 5 (strong). The sweet potato shochu with an alcohol content of 38% was given a score of "1," and the comparative example 1 was given a score of "5."

[0042] The "umami" was evaluated on a 5-point scale from 1 (weak) to 5 (strong).

[0043] The "balance of flavor" was evaluated on a 5-point scale from 1 (bad) to 5 (good).

[0044] <Measurement of 2,3,5-trimethylpyrazine concentration> In addition, the concentration of 2,3,5-trimethylpyrazine in each alcoholic beverage was measured by the following method. A 20 mL sample was weighed and 200 μL of an internal standard mixture (2-methyl-3-propylpyrazine 1.0 mg / L, 13C 2-acetyl-1-pyrroline; 1.2 mg / L) was added. The sample was loaded onto an anion exchange column (InertSep SAX 2 g / 12 mL, GL Science) conditioned sequentially with methanol and Milli-Q water, and the flow-through was collected. 20 g of the flow-through was adjusted to pH 4.5-5.0 with 1 M sodium citrate buffer (pH 4.8). 5 mL of dichloromethane and 5 g of NaCl were added, and the mixture was extracted with shaking (200 rpm) for 10 minutes. The mixture was then centrifuged (3000 rpm) for 10 minutes, and the lower dichloromethane layer was collected. This procedure was repeated twice. The collected dichloromethane fraction was dehydrated by adding 5 g of anhydrous sodium sulfate. The solution was then concentrated to 100-300 μl under a nitrogen stream and subjected to GC / MS analysis. The GC / MS conditions were as follows. Quantitation was performed using a calibration curve prepared by adding a standard sample. Gas chromatography: GC 6890 Agilent Technologies Detector: MS 5973 Agilent Technologies ·column: DB 17 (length 30m, inner diameter: 0.25mm, film thickness 0.5μm Agilent Technologies) Oven temperature rise conditions: 40℃ (5 min) → 5℃ / min → 220℃ (0 min) → 10℃ / min → 280℃ (5 min) ·Inlet temperature: 230℃ ·Injection conditions: Injection amount: 1 μl, pulsed splitless mode ·Flow rate: 1.0 ml / min (carrier gas: He) Ionization condition: 70 eV Measurement mode: Single ion monitoring (SIM) mode

[0045] <Measurement of trimethylamine concentration> In addition, the trimethylamine concentration of each alcoholic beverage was measured according to the following procedure. The samples were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS), and quantification was performed using a calibration curve prepared by adding standards. Column: amine analysis column Column thermostat temperature: 40℃ (3 min) - 10℃ / min - 150℃ - 20℃ / min - 240℃ (2 min)

[0046] (About the results) The results are shown in Tables 1 and 2.

[0047] In Comparative Example 1, although there was a savory taste, there was a strong fishy smell and the flavor balance was poor. On the other hand, in Examples 1 to 6, the fishy smell tended to be reduced and the fragrant aroma increased compared to Comparative Example 1. The umami sensation also tended to be reduced, but the umami sensation was greater than that of the control "sweet potato shochu with an alcohol content of 38% (rating 1)." Furthermore, the balance of flavors was greater in Examples 1 to 6 than in Comparative Example 1. In other words, it can be seen that by performing distillation, it is possible to remove the fishy smell, enhance the fragrant aroma, and improve the balance of flavors without significantly impairing the umami sensation.

[0048] Comparing Example 1 with Examples 2 to 6 (especially Example 3), the fishy smell was significantly reduced in Examples 2 to 6. As a result, the flavor balance was further improved. This shows that the fishy smell can be further reduced by using reduced pressure distillation instead of atmospheric distillation.

[0049] Furthermore, in Examples 4 to 6, the fishy smell was suppressed and the fragrant flavor was enhanced without significantly impairing the umami flavor, similar to Examples 2 and 3. Therefore, it was found that the effects of distillation can be obtained even when shochu is used instead of raw material alcohol.

[0050] The concentration of trimethylamine, which causes a fishy smell, was significantly reduced in Examples 1 to 6 compared to Comparative Example 1. The concentration of 2,3,5-trimethylpyrazine was also reduced, but the degree of reduction was smaller than that of trimethylamine. Specifically, in Examples 1 to 6, the 2,3,5-trimethylpyrazine concentration was 0.3 ppb or more in terms of pure alcohol, and the trimethylamine concentration was 200 ppb or less in terms of pure alcohol.

[0051] [Table 1] [Table 2]

Claims

1. a step of adding a food containing trimethylamine or a trimethylamine-generating substance to an alcohol-containing liquid and extracting components contained in the food with the alcohol-containing liquid; After the extracting step, distilling the alcohol-containing liquid and recovering at least a portion of the distillate; preparing an alcoholic beverage using the recovered distillate; A method for producing an alcoholic beverage comprising the steps of:

2. The method according to claim 1, wherein the food contains 2,3,5-trimethylpyrazine.

3. The method according to claim 1 or 2, wherein the food contains ingredients derived from natural products.

4. The method according to claim 3, wherein the food contains a component derived from fish.

5. The method according to claim 4, wherein the food is bonito flakes or bonito flakes extract.

6. The method according to any one of claims 1 to 5, wherein the recovering step includes a step of distilling the alcohol-containing liquid under reduced pressure.

7. The method according to claim 6, wherein the vacuum distillation step is carried out under a pressure of 100 mmHg to 750 mmHg.

8. The method according to any one of claims 1 to 7, wherein the alcohol-containing liquid is raw material alcohol or shochu.

9. The alcoholic beverage has an alcohol content of 10% or more, The alcoholic beverage has a 2,3,5-trimethylpyrazine concentration of 0.3 ppb or more in terms of pure alcohol, The trimethylamine concentration of the alcoholic beverage is 500 ppb or less in terms of pure alcohol. The method according to any one of claims 1 to 8.

10. The alcohol content is 10% or more, The 2,3,5-trimethylpyrazine concentration is 0.3 ppb or more in terms of pure alcohol, The trimethylamine concentration is 73 ppb to 500 ppb in terms of pure alcohol. Alcoholic beverage.

11. A method for improving the flavor of an alcoholic beverage containing 2,3,5-trimethylpyrazine and trimethylamine or a trimethylamine-producing substance, comprising: adjusting the 2,3,5-trimethylpyrazine concentration of the alcoholic beverage to 0.3 ppb or more in terms of pure alcohol; a step of adjusting the trimethylamine concentration of the alcoholic beverage to 500 ppb or less in terms of pure alcohol by a distillation step; adjusting the alcohol content of the alcoholic beverage to 10% or more; The method for improving the flavor of an alcoholic beverage comprises:

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