Whiskey highball beverage and method for producing the same

Abstract

To provide a technique that can improve the balance between a peat flavor and other whisky flavors in a low-ethanol concentration whisky highball beverage.SOLUTION: Provided is a whisky highball beverage containing a heavy peat whisky and a non-peat whisky, where the ethanol concentration is 4 vol.% or less.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] A whisky highball beverage is a carbonated beverage containing whisky. Whisky highball beverages are also sold as RTD (Ready-to-Drink) products filled in containers.

[0003] In relation to whisky highball beverages, for example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2020-188743) discloses a carbonated alcoholic beverage in a container, having a carbon dioxide gas pressure of 3.0 to 3.5 gas volumes and containing 5 to 50 mL / L of whisky in terms of 100% alcohol.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Some whiskies have a flavor called peat aroma. The peat aroma is the aroma of smoking with peat. Examples of whiskies having a peat aroma include Scotch whisky. The inventors of the present invention have considered providing a whisky highball beverage using whisky having a peat aroma.

[0006] On the other hand, in recent years, from the viewpoint of appropriate drinking, beverages with a reduced alcohol content (ethanol concentration) have been demanded. Therefore, the inventors of the present invention are trying to provide a whisky highball beverage with a low ethanol concentration using whisky having a peat aroma.

[0007] However, it was found that reducing the ethanol concentration made the peat aroma more noticeable than other aromas in the whiskey, disrupting the balance of flavors.

[0008] Therefore, the object of the present invention is to provide a technology that can improve the balance between the peat aroma and the aroma of other whiskies in a low-ethanol-concentration whiskey highball beverage. [Means for solving the problem]

[0009] As a result of diligent research, the inventors of this invention have found that the above problem can be solved by using a whiskey with a strong peaty aroma and a whiskey with a weak peaty aroma in combination. In other words, the present invention provides the following. [1] A whiskey highball beverage containing a heavily peated whiskey in which the phenol content is 0.10 mg / L or more, the guaiacol content is 0.05 mg / L or more, and the o-cresol content is 0.05 mg / L or more when the ethanol concentration is converted to 40 vol%, and a non-peated whiskey in which the phenol content is less than 0.1 mg / L, the guaiacol content is less than 0.05 mg / L, and the o-cresol content is less than 0.05 mg / L when the ethanol concentration is converted to 40 vol%, and the ethanol concentration is 4 vol% or less. [2] The whiskey highball beverage according to [1], wherein the amount of heavy peated whiskey is 0.01 to 20.0 vol% when calculated at an ethanol concentration of 40 vol%. [3] The whiskey highball beverage according to [1] or [2], wherein the content of the non-peated whiskey is 0.01 to 15.0 vol% when calculated based on an ethanol concentration of 40 vol%. [4] A whiskey highball beverage as described in any of [1] to [3], wherein the guaiacol concentration is 0.5 to 100.0 μg / L. [5] A whiskey highball beverage as described in any of [1] to [4], wherein the phenol concentration is 1.0 to 200.0 μg / L. [6] A whiskey highball beverage as described in any of [1] to [5], wherein the o-cresol concentration is 0.5 to 150.0 μg / L. [7] A whiskey highball beverage according to any one of [1] to [7], wherein the NP / HP / Alc values ​​are 0.1 to 40, "NP" is the content of the non-peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, "HP" is the content of the heavily peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, and "Alc" is the ethanol concentration of the beverage (vol%). [8] A method for producing a whiskey highball beverage, comprising the steps of: preparing a heavily peated whiskey having a phenol content of 0.10 mg / L or more, a guaiacol content of 0.05 mg / L or more, and an o-cresol content of 0.05 mg / L or more when converted to an ethanol concentration of 40 vol%; preparing a non-peated whiskey having a phenol content of less than 0.1 mg / L, a guaiacol content of less than 0.05 mg / L, and an o-cresol content of less than 0.05 mg / L when converted to an ethanol concentration of 40 vol%; and mixing the heavily peated whiskey and the non-peated whiskey and diluting them so that the ethanol concentration is 4 vol% or less. [Effects of the Invention]

[0010] According to the present invention, a technique is provided that can improve the balance between the peat aroma and the aroma of other whiskies in a low-ethanol-concentration whiskey highball beverage. [Modes for carrying out the invention]

[0011] Embodiments of the present invention will be described in detail below. This embodiment relates to a whiskey highball beverage. A "whiskey highball beverage" is a carbonated beverage containing whiskey.

[0012] In this specification, the definition of "whiskey" shall be in accordance with the provisions of the Liquor Tax Law of Japan in effect as of the filing date. Preferably, the whiskey used in this embodiment is obtained by distilling an alcohol-containing product obtained by saccharifying germinated grains and water as raw materials and fermenting the resulting product (limited to products with an alcohol content of less than 95 degrees at the time of distillation), and / or obtained by distilling an alcohol-containing product obtained by saccharifying grains with germinated grains and water and fermenting the resulting product (limited to products with an alcohol content of less than 95 degrees at the time of distillation).

[0013] The beverage according to this embodiment contains heavily peated whiskey and non-peated whiskey, and has an ethanol concentration of 4 vol% or less.

[0014] "Heavy peated whiskey" refers to whiskey that, based on an ethanol concentration of 40 vol%, has a phenol content of 0.1 mg / L or higher, a guaiacol content of 0.05 mg / L or higher, and an o-cresol content of 0.05 mg / L or higher. A heavily peated whiskey is preferably a whiskey in which, based on an ethanol concentration of 40 vol%, the phenol content is 1.0 mg / L or more, the guaiacol content is 0.5 mg / L or more, and the o-cresol content is 0.5 mg / L or more.

[0015] Furthermore, "converted to 40 vol% ethanol concentration" means that the ethanol-containing solution from which the conversion is made is concentrated or diluted to an ethanol concentration of 40 vol%, and the value obtained using this converted ethanol-containing solution is considered.

[0016] Heavy peated whiskey is whiskey with a strong peaty aroma. As mentioned earlier, peaty aroma is a smoky aroma derived from peat. There is a certain demand for whiskey with a moderate level of peaty aroma. Therefore, it can be assumed that there is also a demand for whiskey highballs with a moderate level of peaty aroma.

[0017] The content of heavy peat whisky is, in terms of ethanol concentration of 40 vol%, for example, 0.01 to 20.0 vol%, preferably 0.07 to 15.0 vol%, more preferably 0.1 to 7.0 vol%. Within such a range, the taste will not be too weak, and the peat aroma will not be too strong.

[0018] "Non-peat whisky" means whisky with a phenol content concentration of less than 0.1 mg / L, a guaiacol content concentration of less than 0.05 mg / L, and an o-cresol content concentration of less than 0.05 mg / L, in terms of ethanol concentration of 40 vol%. Non-peat whisky does not have a peat aroma. By adding non-peat whisky to heavy peat whisky, it is possible to suppress the prominence of the peat aroma and obtain a beverage in which the peat aroma is combined with other whisky aromas in a well-balanced manner.

[0019] The content of non-peat whisky is, in terms of ethanol 40 vol%, for example, 0.01 to 15.00 vol%, preferably 0.10 to 10.00 vol%, more preferably 0.20 to 8.00 vol%.

[0020] In addition, the whisky highball beverage may contain whisky other than non-peat whisky and heavy peat whisky. The total content of whisky in the whisky highball beverage is, in terms of ethanol concentration of 40 vol%, for example, 0.1 to 15.0 vol%, preferably 0.5 to 10.0 vol%, more preferably 0.7 to 9.0 vol%.

[0021] The guaiacol concentration in the whisky highball beverage is, for example, 0.5 to 100.0 μg / L, preferably 0.5 to 60.0 μg / L, more preferably 1.0 to 50.0 μg / L. The phenol concentration in the whisky highball beverage is, for example, 1.0 to 300.0 μg / L, preferably 1.0 to 200.0 μg / L, more preferably 2.0 to 150.0 μg / L. The o-cresol concentration in the whiskey highball beverage is, for example, 0.5 to 150.0 μg / L, preferably 1.0 to 100.0 μg / L, and more preferably 2.0 to 90.0 μg / L.

[0022] As previously mentioned, the ethanol concentration of whiskey highball beverages is 4.0 vol% or less. In whiskey highball beverages with such an ethanol concentration, the peaty aroma tends to be prominently noticeable. However, according to this embodiment, since non-peated whiskey is used in addition to heavily peated whiskey, the prominent peaty aroma can be avoided, and a whiskey highball beverage with a well-balanced flavor can be obtained. The ethanol concentration of the whiskey highball beverage is preferably 0.1 to 4.0 vol%, more preferably 0.3 to 4.0 vol%.

[0023] In a preferred embodiment, the whiskey highball beverage has an NP / HP / Alc value of 0.1 to 40. Here, "NP" represents the content (vol%) of the non-peated whiskey when converted to an ethanol concentration of 40 vol%. "HP" represents the amount of the aforementioned heavily peated whiskey contained in a 40 vol% ethanol concentration (vol%). "Alc" represents the ethanol concentration (vol%) of the beverage. A well-balanced beverage can be obtained if the NP / HP / Alc value is within the range of 0.1 to 40. Preferably, the NP / HP / Alc value is 0.1 to 30, more preferably 0.1 to 20.

[0024] Whiskey highball beverages may contain ingredients other than those listed above, as needed. For example, other ingredients may include spirits, sugars, dietary fiber, acidulants, sweeteners, fruit juice, extracts, colorings, inorganic salts, and flavorings.

[0025] The method for producing a whiskey highball beverage according to this embodiment comprises the steps of preparing heavily peated whiskey, preparing non-peated whiskey, and mixing the heavily peated whiskey and the non-peated whiskey and diluting the mixture so that the ethanol concentration is 4 vol% or less. For example, non-peated whiskey and heavily peated whiskey may be mixed together with other ingredients as needed, and the concentration may be adjusted with carbonated water. An alcohol source such as raw material alcohol may also be added to adjust the ethanol concentration. This will produce a whiskey highball beverage according to this embodiment. Alternatively, regular water may be used instead of carbonated water, and carbonation may be performed later to add carbonation. [Examples]

[0026] Examples are described below to illustrate the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

[0027] We prepared a heavily peated whiskey with an ethanol concentration of 54 vol% and a non-peated whiskey with an ethanol concentration of 46 vol%.

[0028] For each whisky, the guaiacol concentration, phenol concentration, and o-cresol concentration were measured using the method described in the following literature. "V. Mall and P. Schieberle, Sex, Smoke, and Spirits: The Role of Chemistry, 9, 107-116." Specifically, the measurements were taken using the following procedure. <Measurement method> After adding a known amount of isotopically labeled internal standard material (commercially available: Sigma-Aldrich) to a whiskey sample, distillation was performed using a SAFE (Solvent Assisted Flavor Evaporator). The distillate was extracted with diethyl ether, washed with saline solution to remove ethanol from the organic layer, concentrated using a Vigrew column, and then further distilled to obtain approximately 0.2 mL. The concentrated distillate was subjected to HRGC-ion trap type MS (CI method) with methanol as the reaction gas. The molecular ions derived from phenol derivatives (guaiacol, phenol, o-cresol) and their respective labeled standard substances were quantified by monitoring their molecular ions.

[0029] Table 1 shows the component concentrations of each whiskey. Table 1 also shows the component concentrations when the ethanol concentration of the whiskey is converted to 40 vol%. [Table 1]

[0030] Experiment 1: Examination of the concentration of heavily peated whiskey Whiskey highball beverages according to Reference Examples 1-7 were prepared according to the compositions listed in Table 2. Specifically, heavily peated whiskey was diluted with carbonated water to the concentrations listed in Table 2, obtaining whiskey highball beverages according to Reference Examples 1-7 with different dilution ratios. Each prepared whiskey highball beverage was evaluated by sensory assessment to assess the whiskey aroma, peat aroma, and balance (the balance between peat aroma and whiskey aroma). Each item was evaluated using the following five-point scale, with Reference Example 1 as the comparison point. (Sensory rating) 5: Stronger (or better) than the control 4: Slightly stronger (or slightly better) than the control. 3: Equivalent to the control 2: Slightly weaker (or slightly worse) than the control. 1: Weaker (or worse) than the control.

[0031] The results are shown in Table 2. As shown in Table 2, reducing the amount of heavily peated whiskey resulted in a decrease in both the whiskey aroma intensity and the peat aroma intensity. However, the decrease in peat aroma intensity was smaller than that of whiskey aroma intensity. Furthermore, in Reference Examples 6 and 7, where the amount of heavily peated whiskey (calculated as 40 vol% ethanol) was 5 vol% or less, the balance between whiskey aroma and peat aroma was disrupted. [Table 2]

[0032] Test 2: Examination of ethanol concentration Whiskey highball beverages according to Reference Examples 7-12 were prepared according to the compositions listed in Table 3. Specifically, heavily peated whiskey was mixed with raw material alcohol and carbonated water to achieve the concentrations and ethanol concentrations listed in Table 3. For each prepared whiskey highball beverage, the whiskey aroma, peat aroma, and balance (balance between peat aroma and whiskey aroma) were evaluated by sensory assessment using the same criteria as in Test 1. In addition, using Reference Example 7 as a control, the perceived alcohol content was also evaluated on a 5-point scale. A higher score indicates a stronger alcoholic taste.

[0033] The results are shown in Table 3. Reference Examples 7-12 have the same amount of heavily peated whiskey, but differ in ethanol concentration. As shown in Table 3, it can be seen that the intensity of the peat aroma decreases as the ethanol concentration increases. In other words, when the ethanol concentration is reduced, the peat aroma tends to be perceived as stronger than the whiskey aroma, disrupting the balance. On the other hand, when the ethanol concentration is increased, the balance improves, but the beverage becomes more strongly alcoholic. To obtain a balance of whiskey aroma and peat aroma similar to that of Reference Example 1, the ethanol concentration had to be 3% (see Reference Example 10). [Table 3]

[0034] Test 3: Examination of non-peated whiskey (ethanol concentration 0.54 vol%) Whiskey highball beverages were prepared according to the compositions listed in Table 4, as described in Comparative Example 1 and Examples 1-6. Note that Comparative Example 1 is Reference Example 7. Specifically, heavily peated whiskey, non-peated whiskey, and carbonated water were mixed to achieve the concentrations listed in Table 4. Each prepared whiskey highball beverage was evaluated by sensory assessment, as in Test 2, for whiskey aroma, peat aroma, balance, and alcohol sensation. Comparative Example 1 was used as a control.

[0035] The results are shown in Table 4. Comparative Example 1 and Examples 1-6 had the same ethanol concentration (0.54 vol%), but differed in the content of non-peated whiskey and heavily peated whiskey. As the content of non-peated whiskey increased, the whiskey aroma intensity and alcohol sensation remained almost unchanged, but the peat aroma intensity tended to decrease, indicating an improvement in the balance between whiskey aroma and peat aroma. However, in Example 6, where the heavy peated whiskey content was 0.07% (calculated at 40% ethanol concentration) and the NP / HP / Alc. was 34.13, the peaty aroma tended to be too weak. From this perspective, Examples 1-5 were better balanced than Example 6. [Table 4]

[0036] Test 4: Examination of non-peated whiskey (ethanol concentration 1.08 vol%) Whiskey highball beverages according to Comparative Example 2 and Examples 7-11 were prepared in the same manner as in Test 3, according to the compositions listed in Table 5. Specifically, beverages according to Comparative Example 2 and Examples 7-11 were prepared with an ethanol concentration of 1.08 vol%, and differing in the content of non-peated whiskey and heavily peated whiskey. Each prepared whiskey highball beverage was evaluated by sensory assessment, as in Test 2, for whiskey aroma, peat aroma, balance, and alcohol sensation. Comparative Example 2 was used as a control.

[0037] The results are shown in Table 5. As shown in Table 5, even when the ethanol concentration was 1.08 vol%, increasing the amount of non-peated whiskey resulted in little change in the whiskey aroma intensity and alcohol sensation, but a tendency for the peat aroma intensity to decrease, indicating an improvement in the balance between whiskey and peat aromas. [Table 5]

[0038] Test 5: Examination of non-peated whiskey (ethanol concentration 2.16 vol%) Whiskey highball beverages according to Comparative Example 3 and Examples 12-17 were prepared in the same manner as in Tests 3-4, according to the compositions listed in Table 6. Specifically, beverages with an ethanol concentration of 2.16 vol% and different content of non-peated whiskey and heavily peated whiskey were prepared. Each prepared whiskey highball beverage was evaluated by sensory assessment, as in Test 2, for whiskey aroma, peat aroma, balance, and alcohol sensation. Comparative Example 3 was used as a control.

[0039] The results are shown in Table 6. As shown in Table 6, even when the ethanol concentration was 2.16 vol%, increasing the amount of non-peated whiskey resulted in little change in the whiskey aroma intensity and alcohol sensation, but a tendency for the peat aroma intensity to decrease, indicating an improvement in the balance between whiskey and peat aromas. [Table 6]

[0040] Test 6: Evaluation of non-peated whiskey (ethanol concentration 3.24 vol%) Whiskey highball beverages for Comparative Example 4 and Examples 18-21 were prepared according to the compositions listed in Table 7, in the same manner as in Tests 3-5. Specifically, beverages with an ethanol concentration of 3.24 vol% and different content of non-peated whiskey and heavily peated whiskey were prepared. Each prepared whiskey highball beverage was evaluated by sensory assessment, as in Test 2, for whiskey aroma, peat aroma, balance, and alcohol sensation. Comparative Example 4 was used as a control.

[0041] The results are shown in Table 7. As shown in Table 7, even when the ethanol concentration was 3.24 vol%, increasing the amount of non-peated whiskey resulted in little change in the whiskey aroma intensity and alcohol sensation, but a tendency for the peat aroma intensity to decrease, indicating an improvement in the balance between whiskey and peat aromas. [Table 7]

Claims

1. A heavily peated whiskey in which the phenol content is 0.1 mg / L or higher, the guaiacol content is 0.05 mg / L or higher, and the o-cresol content is 0.05 mg / L or higher when the ethanol concentration is converted to 40 vol%, Non-peated whiskey in which the phenol content is less than 0.1 mg / L, the guaiacol content is less than 0.05 mg / L, and the o-cresol content is less than 0.05 mg / L when the ethanol concentration is converted to 40 vol%, It contains, When the ethanol concentration of the beverage is 0.54 vol% or more and 2.16 vol% or less, the NP / HP / Alc value is 0.31 to 35.19, and when the ethanol concentration of the beverage is greater than 2.16 vol% and 4 vol% or less, the NP / HP / Alc value is 0.1 to 3.37, where "NP" is the content of the non-peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, "HP" is the content of the heavily peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, and "Alc" is the ethanol concentration of the beverage (vol%). A bottled whiskey highball beverage with an ethanol concentration of 0.54 vol% or more and 4 vol% or less.

2. The whiskey highball beverage according to claim 1, wherein the amount of the heavy peated whiskey is 0.01 to 20.0 vol% when calculated based on an ethanol concentration of 40 vol%.

3. The whiskey highball beverage according to claim 1 or 2, wherein the content of the non-peated whiskey is 0.01 to 15.0 vol% when calculated based on an ethanol concentration of 40 vol%.

4. A whiskey highball beverage according to any one of claims 1 to 3, wherein the guaiacol concentration is 0.5 to 100.0 μg / L.

5. A whiskey highball beverage according to any one of claims 1 to 4, wherein the phenol concentration is 1.0 to 100.0 μg / L.

6. A whiskey highball beverage according to any one of claims 1 to 5, wherein the o-cresol concentration is 0.5 to 150.0 μg / L.

7. A process for preparing a heavily peated whiskey in which the phenol content is 0.1 mg / L or more, the guaiacol content is 0.05 mg / L or more, and the o-cresol content is 0.05 mg / L or more, when the ethanol concentration is converted to 40 vol%, A process for preparing non-peated whiskey in which the phenol content is less than 0.1 mg / L, the guaiacol content is less than 0.05 mg / L, and the o-cresol content is less than 0.05 mg / L when the ethanol concentration is converted to 40 vol%, The process involves mixing the heavy peated whiskey and the non-peated whiskey and diluting them so that the ethanol concentration is between 0.54 vol% and 4 vol%, A method for producing a bottled whiskey highball beverage, comprising: A method wherein, when the ethanol concentration of the beverage is 0.54 vol% or more and 2.16 vol% or less, the NP / HP / Alc value of the beverage is 0.31 to 35.19, and when the ethanol concentration of the beverage is greater than 2.16 vol% and 4 vol% or less, the NP / HP / Alc value of the beverage is 0.1 to 3.37, where "NP" is the content of the non-peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, "HP" is the content of the heavily peated whiskey (vol%) converted to an ethanol concentration of 40 vol%, and "Alc" is the ethanol concentration of the beverage (vol%).

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