Alcoholic beverage

Abstract

The purpose of the present invention is to provide an alcoholic beverage in which bitterness caused by leaf alcohol and alcohol is suppressed.　This alcoholic beverage includes 100 ppb to 15000 ppb of leaf alcohol, 50 ppb or more of γ-nonanolactone, and isoamyl alcohol.

Description

Alcoholic beverages

[0001] The present invention relates to a novel alcoholic beverage.

[0002] There are alcoholic beverages on the market with a variety of flavor characteristics. The flavor characteristics of alcoholic beverages are one of the factors that differentiate them from competing products, and manufacturers are making various efforts to develop them. For example, flavoring alcoholic beverages has been done using aromatic components derived from plant ingredients. Patent Document 1 discloses an alcoholic beverage that uses plant ingredients such as green tea, black tea, and herbs to impart a fresh aroma and deep flavor while eliminating the bitterness inherent in the plant ingredients. Patent Document 2 discloses adjusting γ-nonanolactone to a specific concentration in order to provide an alcoholic beverage such as beer that is excellent in flavor depth, fullness, and richness.

[0003] JP 2007-159502 A JP 2023-142898 A

[0004] In order to impart a fresh feeling to an alcoholic beverage, it is conceivable to adjust the concentration of leaf alcohol derived from plants, etc., but the inventors of the present application have discovered that the leaf alcohol may combine with alcohol to produce a bitter taste. The present invention aims to provide an alcoholic beverage in which the bitterness caused by the leaf alcohol and alcohol is suppressed.

[0005] After extensive research, the inventors of the present application discovered that a specific ingredient is effective in suppressing the bitterness caused by leaf alcohol and alcohol. The present invention was completed based on this finding. The present invention provides, but is not limited to, the following: (1) An alcoholic beverage containing 100 ppb to 15,000 ppb of leaf alcohol, 50 ppb or more of γ-nonanolactone, and isoamyl alcohol. (2) The alcoholic beverage according to (1), further containing at least one component selected from the group consisting of linalool, geraniol, and α-terpineol. (3) The alcoholic beverage according to (1) or (2), which is a distilled liquor. (4) The alcoholic beverage according to any one of (1) to (3), which is a shochu.

[0006] <Alcoholic Beverages> The present invention provides alcoholic beverages. Alcoholic beverages may be, for example, sparkling alcohol, brewed alcohol, distilled alcohol, and blended alcohol, but are not limited to these. Sparkling alcohol includes beer and happoshu. Brewed alcohol includes sake and fruit liquor. Distilled alcohol includes shochu (barley shochu, sweet potato shochu, etc.), continuous distillation shochu, pot still shochu, awamori, whiskey, brandy, raw alcohol, spirits (e.g., vodka, rum, tequila, gin, aquavit), raw alcohol, neutral alcohol (also called neutral spirits), etc. Blended alcohol includes synthetic sake, sweet fruit liquor, and liqueur. The present invention is not limited to the above list and can be applied to any alcohol-containing beverage in general.

[0007] The alcoholic beverage of the present invention contains leaf alcohol (also known as cis-3-hexen-1-ol) as an ingredient. Leaf alcohol is a type of unsaturated alcohol and is a colorless liquid at room temperature that was discovered and named as the aromatic component of green tea. It is also present in various plants other than green tea and is related to the green aroma of plants. It is also widely used as a flavoring agent to impart a fresh aroma to foods and to alleviate human fatigue. Leaf alcohol may be present in alcoholic beverages at concentrations of, for example, 100 ppb to 15,000 ppb, 500 ppb to 15,000 ppb, or 500 ppb to 10,000 ppb. It was unexpected that the coexistence of leaf alcohol and alcohol would produce a bitter taste in an alcoholic beverage. The leaf alcohol may be derived from any of the raw materials used in the production of the alcoholic beverage. For example, it may be leaf alcohol produced by fermentation or processing of raw materials during the production process, and / or leaf alcohol derived from flavorings or extracts that may be added as needed in any of the steps. The concentration of the leaf alcohol may be adjusted at any stage during the production of the alcoholic beverage, for example, before, during, and / or after the preparation of ingredients, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0008] The alcoholic beverage of the present invention contains γ-nonanolactone (sometimes referred to as γ-nonalactone) as an ingredient. γ-nonanolactone is an ingredient that is sometimes used in foods and the like as a coconut flavor. γ-nonanolactone may be present in the alcoholic beverage at, for example, 50 ppb or more, 100 ppb or more, or 500 ppb or more. The upper limit of the γ-nonanolactone concentration is not particularly limited, but may be, for example, 2500 ppb or less or 2000 ppb or less. Alternatively, γ-nonanolactone may be present in the alcoholic beverage at 50 ppb to 2500 ppb, 100 ppb to 2500 ppb, 100 ppb to 2000 ppb, or 500 ppb to 2000 ppb. γ-nonanolactone may be derived from any raw material used in the production of the alcoholic beverage. For example, the γ-nonanolactone may be γ-nonanolactone produced by fermentation or processing of raw materials during the production process, and / or γ-nonanolactone derived from flavorings or extracts that may be added as needed in any step. The concentration of γ-nonanolactone may be adjusted at any stage during the production process of an alcoholic beverage, for example, before, during, and / or after the preparation of raw materials, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0009] The alcoholic beverage of the present invention contains isoamyl alcohol. Isoamyl alcohol is one of the aromatic components of various plants (e.g., jasmine, gardenia, plum, etc.) and is known to contribute to a sweet aroma. Isoamyl alcohol may be present in an alcoholic beverage in very small amounts. Therefore, the concentration of isoamyl alcohol in an alcoholic beverage is not particularly limited and may be any concentration. For example, isoamyl alcohol may be present in an alcoholic beverage at 3000 ppm or less, 1000 ppm or less, 500 ppm or less, 100 ppm or less, or 50 ppm or less. Furthermore, isoamyl alcohol may be present in an alcoholic beverage at 10 ppm or more, 100 ppm or more, 500 ppm or more, 1000 ppm or more, or 3000 ppm or more. Furthermore, isoamyl alcohol may be present in alcoholic beverages within a certain range, such as 50 ppm to 3000 ppm, 100 ppm to 1000 ppm, or 100 ppm to 500 ppm. Isoamyl alcohol may be derived from any of the raw materials used in the production of alcoholic beverages. For example, it may be isoamyl alcohol produced by fermentation or processing of raw materials during the production process, and / or isoamyl alcohol derived from flavorings or extracts that may be blended as needed in any step. The concentration of isoamyl alcohol may be adjusted at any point during the production process of alcoholic beverages. For example, it may be adjusted before, during, and / or after the preparation of raw materials, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0010] The alcoholic beverage of the present invention contains alcohol. In this specification, the term "alcohol" refers to ethanol unless otherwise specified. The alcohol content of the alcoholic beverage (alcohol content) may be 1.0% (v / v) or more, 5% (v / v) or more, 10% (v / v) or more, 12% (v / v) or more, 15% (v / v) or more, 20% (v / v) or more, 25% (v / v) or more, or 30% (v / v) or more, but is preferably 10% (v / v) or more. Furthermore, the alcohol content may be 1% (v / v) to 60% (v / v), 5% (v / v) to 60% (v / v), 10% (v / v) to 60% (v / v), 10% (v / v) to 50% (v / v), 15% (v / v) to 50% (v / v), or 20% (v / v) to 40% (v / v). The alcohol may be derived from any of the raw materials used in the production of alcoholic beverages. For example, it may be alcohol produced by fermentation or processing of the raw materials during the production process, and / or alcohol derived from flavorings, extracts, or alcohol that may be added as needed in any step. The alcohol concentration may be adjusted at any stage during the production process of alcoholic beverages. For example, it may be adjusted before, during, and / or after the preparation of raw materials, fermentation, filtration, distillation, aging, mixing, and / or bottling. The desired alcohol content can be achieved by, but is not limited to, adjusting the distillation conditions, adding an alcohol source with a different alcohol content or water, or the like.

[0011] The alcoholic beverage of the present invention may further contain a terpene compound. The terpene compound may be, for example, at least one component selected from the group consisting of linalool, geraniol, and α-terpineol. The concentration of these terpene compounds in the alcoholic beverage may be appropriately determined. These terpene compounds may be derived from any of the raw materials used in the production of the alcoholic beverage. For example, they may be produced by fermentation or processing of the raw materials during the production process, and / or may be derived from flavorings or extracts that may be added as needed in any step. The concentration of these terpene compounds may be adjusted at any point during the production process of the alcoholic beverage. For example, this may be before, during, and / or after the preparation of raw materials, fermentation, filtration, distillation, aging, and / or bottling.

[0012] The alcoholic beverage of the present invention may or may not contain carbon dioxide. When the alcoholic beverage contains carbon dioxide, the carbon dioxide can be supplied using methods commonly known to those skilled in the art. For example, carbon dioxide may be dissolved in the beverage under pressure, or the carbon dioxide and beverage may be mixed in a pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage may be mixed with carbonated water. The lower limit of the carbon dioxide pressure is 1.0 kgf / cm. ２ Above, 1.2kgf / cm ２ Above, 1.3kgf / cm ２ The upper limit of the carbon dioxide pressure is 3.0 kgf / cm ２ Below, 2.7kgf / cm ２ or less, or 2.5 kgf / cm ２ Typically, the carbon dioxide pressure in the carbonated alcoholic beverage of the present invention is 1.0 to 3.0 kgf / cm at 20°C. ２ , 1.2~2.7kgf / cm ２ , 1.3~2.5kgf / cm ２ is.

[0013] The alcoholic beverage of the present invention may further contain ingredients other than those described above. The alcoholic beverage of the present invention may also contain plant-derived ingredients. Plants include, but are not limited to, fruits, vegetables, herbs, leaves, flowers, etc. The fruits or vegetables may be the fruits or vegetables themselves, or may be processed fruits or vegetables. For example, fruit juice or vegetable juice obtained by squeezing fruits or vegetables may be used as is, or concentrated fruit juice or concentrated vegetable juice obtained by concentrating fruit juice or vegetable juice may be used. In addition, juice, puree, clear liquid, cloudy liquid, or extracts thereof obtained by processing fruits, fruit juice, concentrated fruit juice, vegetables, vegetable juice, or concentrated vegetable juice, from which solids such as seeds have been removed, may also be used.

[0014] Fruits include, but are not limited to, citrus fruits (oranges, Satsuma mandarins, grapefruits, lemons, limes, yuzu citrus, iyokan citrus, natsumikan citrus, hassaku citrus, ponkan citrus, shiikuwasha citrus, kabosu citrus, etc.), pome fruits (apples, pears, etc.), stone fruits (peaches, plums, apricots, plums, cherries, etc.), citrus fruits (grapes, black currants, blueberries, etc.), tropical and subtropical fruits (pineapples, guavas, bananas, mangoes, lychees, etc.), and fruit-like vegetables (strawberries, melons, watermelons, etc.). Vegetables include, but are not limited to, tomatoes, corn, pumpkins, carrots, etc. One type of fruit or vegetable may be used alone, or two or more types may be used in combination. Fruits and vegetables may also be combined.

[0015] The plant leaves may be the leaves themselves or processed leaves. For example, the leaves themselves may be used, or an extract obtained from the leaves may be used, or an extract obtained by concentrating the leaf extract may be used. The leaves may be fresh, dried, fermented, enzyme-treated, microbially treated, or crushed products thereof. The leaves include tea leaves. The tea leaves include unfermented tea leaves, semi-fermented tea leaves, and fermented tea leaves. Unfermented tea leaves include green tea leaves, such as sencha, gyokuro, kabusecha, bancha, tiancha, gyokuryokucha, longjing tea, and Huangshan Maofeng. Semi-fermented teas include white tea leaves and green tea leaves, such as Bai Mudan, Yin Zhen Bailong, Wuyi Yancha, Tieguanyin tea, Shuixiang tea, and oolong tea. Fermented teas include black tea leaves, yellow tea leaves, and black tea leaves, such as black tea and pu-erh tea.

[0016] The above-mentioned plants (fruits, vegetables, herbs, leaves, flowers, etc.) and their processed products (extracts, concentrates, etc.) may be used at any stage in the production process of alcoholic beverages, for example, before, during, and / or after preparation of raw materials, fermentation, filtration, distillation, aging, and / or bottling, and may be mixed with other raw materials.

[0017] The alcoholic beverage of the present invention may further contain additives that can be blended into the beverage, including, but not limited to, flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[0018] The alcoholic beverage of the present invention can be provided in a containerized form. The containerized beverage is suitable because it allows stable storage over a long period of time. The container for the containerized beverage is not particularly limited, and any commonly used container can be used, such as a metal container, a resin container, a paper container, or a glass container. Examples of containers include, but are not limited to, aluminum cans, steel cans, PET bottles, paper cartons, glass bottles, barrels, ceramic containers, and pouches. The alcoholic beverage may also be sterilized as appropriate. The sterilization method is not particularly limited, and examples include a method in which the alcoholic beverage is filled into a container and then heat sterilized, such as retort sterilization, or a method in which the beverage is sterilized and then filled into a container.

[0019] <Component Analysis> Component analysis of the alcoholic beverage of the present invention and the raw materials used in its production can be carried out by the following method.

[0020] (1) Alcohol Content: In this specification, alcohol content can be measured by any known method. For example, alcohol content can be measured using a vibration density meter. More specifically, the alcoholic beverage to be measured is filtered or ultrasonically treated to remove carbon dioxide gas, to prepare a sample. The sample is then distilled over an open flame, and the density of the resulting distillate is measured at 15°C. The alcohol content is then calculated by converting the density at 15°C using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analytical Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Alcohol content of less than 1.0% (v / v) can be measured using "B) Gas Chromatography Analysis" described in National Tax Agency Prescribed Analytical Methods 3-4 (Alcohol Content).

[0021] (2) Analysis of Leaf Alcohol (cis-3-hexen-1-ol) and Terpene Compounds (Linalool, Geraniol, α-Terpineol, etc.) In the present specification, the method for measuring the content of these components is not particularly limited, and any known method can be appropriately selected and used. For example, it is preferable to measure using GC-MS. For example, these components can be measured by gas chromatography / mass spectrometry (GC / MS) set under the following conditions. GC / MS analysis conditions: Column: HP-INNOWAX (0.25 mm ID x 60 m, film thickness 0.25 μm), Vaporization chamber temperature: 200°C, Heating program: 50°C (1 min) 50°C → 240°C (3°C / min) 240°C (5 min), Split ratio: 1:2, Linear velocity: 30.0 cm / s (constant), Carrier gas: He, Ion source temperature: 200°C, Transfer temperature: 240°C.

[0022] (3) Analysis of γ-nonanolactone [GC / MS conditions (Full evaporation dynamic headspace (FE-DHS) injection method)] Apparatus: Agilent 7890B (GC), 5977B (MS), Gester MultiPurpose Sampler (auto-sampler) Adsorption resin: TENAX Incubation temperature: 80°C Nitrogen gas purge amount: 3 L Nitrogen gas purge flow rate: 100 mL / min TDU: [30°C] - [210°C / min] - [240°C (3 min)] CIS: [10°C] - [120°C / sec] - [240°C] (liner filler: TENAX) Column: DB-WAX (30 m x 250 μm x 0.25 μm) manufactured by GESTEL Column temperature: [40°C (3 min)] - [5°C / min] - [240°C (7 min)] Carrier gas: He Transfer line: 250°C Ion source temperature: 230°C Scan parameter: m / z = 28.7 to 300 Split: none.

[0023] (4) Analysis of isoamyl alcohol GC system: 8860GC / FID Inlet: Split / splitless, 250°C, split ratio 30:1 Liner: Ultra Inert (p / n 5190-2295) Column: J&W DB-FATWAX Ultra Inert, 30 m x 0.25 mm, 0.25 μm (p / n G3903-63008) Carrier gas: Helium, constant flow rate of 1 mL / min Oven: 40°C (4 min), heated to 100°C at 5°C / min, heated to 200°C at 10°C / min (10 min) FID: 250°C Hydrogen: 30 mL / min Air: 300 mL / min Makeup gas (N ２ ): 25 mL / min - Injection: 0.5 μL.

[0024] (5) Carbonated Gas Pressure Carbonated gas pressure in a beverage can be measured by a method known to those skilled in the art. For example, the carbonated gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the gas in the container is degassed (sniffed) using the gas volume measuring device, shaken, and then the carbonated gas pressure is measured. In the present specification, unless otherwise specified, the carbonated gas pressure is measured using this method.

[0025] <Effects of the Invention> The present invention can suppress the bitterness of alcoholic beverages that is caused by leaf alcohol and alcohol. The occurrence of such bitterness, and the relationship between this bitterness and γ-nonanolactone and / or isoamyl alcohol, were previously unknown. Furthermore, by adjusting the concentration of γ-nonanolactone to a specific range, the bitterness can be suppressed without impairing the flavor.

[0026] Specific examples of the present invention are shown below. The following specific examples are intended to aid in understanding the present invention, and are not intended to limit the scope of the present invention to the specific examples.

[0027] [Test Example 1] Expression of bitterness by leaf alcohol and alcohol The effects of leaf alcohol and alcohol on the bitterness of alcoholic beverages were confirmed.

[0028] Pure water was added to commercially available neutral alcohol to adjust the alcohol content to the content shown in Table 1 below. Leaf alcohol (cis-3-hexen-1-ol (Tokyo Chemical Industry Co., Ltd.)) was dissolved therein to the content shown in Table 1 below to prepare each sample. Six trained panelists evaluated the bitterness intensity of each obtained sample using a sensory test based on the following criteria. Prior to the sensory test, pure water (no leaf alcohol added) and a solution in which leaf alcohol was dissolved at 15,000 ppb in 60 v / v% alcohol water were prepared, and the six trained panelists confirmed that the former would be assigned a score of 1 and the latter a score of 6. The bitterness was scored based on these criteria. <Sensory Test Evaluation Criteria> Very noticeable: 6 points Sensitive: 5 points Slightly noticeable: 4 points Not very noticeable: 3 points Barely noticeable: 2 points Not noticeable at all: 1 point. The average score was calculated from the scores of the six panelists, and the following five-point scale was used to evaluate the bitterness. Average score: 1 or more but less than 2 "-" Average score: 2 or more but less than 3 "±" Average score: 3 or more but less than 4 "+" Average score: 4 or more but less than 5 "++" Average score: 5 or more "+++"

[0029] The results in Table 1 confirmed the following: In samples that did not contain alcohol, even when leaf alcohol was present, no bitterness was perceived, or virtually no bitterness was perceived. In samples that contained alcohol, the presence of leaf alcohol made the bitterness perceived. The higher the alcohol content and leaf alcohol concentration of the sample, the stronger the perceived bitterness tended to be. These results demonstrated that the combination of alcohol and leaf alcohol produces the bitterness in alcoholic beverages.

[0030] Example 1: Effect of isoamyl alcohol on suppressing bitterness Pure water was added to commercially available neutral alcohol to adjust the alcohol content to the content shown in Table 2 below. Leaf alcohol was dissolved in the alcohol to a concentration of 10,000 ppb, and isoamyl alcohol (Fujifilm Wako Pure Chemical Corporation) was then dissolved to concentrations of 100 ppm, 500 ppm, 1,000 ppm, or 3,000 ppm to prepare various samples. Six trained panelists evaluated the bitterness intensity of each sample obtained using a sensory test based on the criteria shown in Test Example 1.

[0031] The results in Table 2 show that the bitterness could be suppressed by adding isoamyl alcohol. Isoamyl alcohol showed the same bitterness suppressing effect at all tested concentrations.

[0032] [Example 2] Effect of γ-nonanolactone Pure water was added to commercially available neutral alcohol to adjust the alcohol content to the content shown in Table 3. Leaf alcohol, isoamyl alcohol, and γ-nonanolactone were dissolved in this to the concentrations shown in Table 3 to prepare each sample.

[0033] The bitterness of each sample obtained was evaluated by six trained panelists using a sensory test based on the criteria shown in Test Example 1.

[0034] In addition, trained panelists evaluated the palatability of the obtained samples as beverages through a sensory test. The palatability was evaluated from the perspective of whether a refreshing flavor was perceived and whether there was any unnatural flavor or strange taste or odor. Scores were assigned from 1 to 6 in descending order of the rating of palatability. It was confirmed in advance that 3 would be the pass mark. <Evaluation criteria for the sensory test of palatability> Not perceived: 1 point Slightly perceived: 2 points Slightly perceived: 3 points Perceived: 4 points Perceived well: 5 points Perceived very well: 6 points An average score was calculated from the ratings of the six panelists, and a rating of the following 5 levels was given according to the average score. Average score: 1 or more and less than 2 "-" Average score: 2 or more and less than 3 "±" Average score: 3 or more and less than 4 "+" Average score: 4 or more and less than 5 "++" Average score: 5 or more and less than "+++".

[0035] If the bitterness suppression rating was "+" or lower and the palatability rating was "+" or higher, the product was rated as passing. If the palatability rating was "++" or higher, the product was rated as being even better.

[0036] The results in Table 3 show that the bitterness could be suppressed by adding γ-nonanolactone. Although the bitterness suppression effect tended to be slightly stronger as the γ-nonanolactone concentration increased, the bitterness could be suppressed at any concentration. It can be seen that the effect can be obtained if γ-nonanolactone is present at a concentration of at least 100 ppb.

[0037] On the other hand, if the concentration of γ-nonanolactone is too high, the evaluation of the beverage's palatability tends to be lower. From the perspective of palatability, it is suggested that the concentration of γ-nonanolactone can be set to less than 2500 ppb, or 2000 ppb or less.

Claims

1. Alcoholic beverages containing 100 ppb to 15,000 ppb of leaf alcohol, 50 ppb or more of gamma-nonanolactone, and isoamyl alcohol.

2. The alcoholic beverage according to claim 1, further comprising at least one component selected from the group consisting of linalool, geraniol, and α-terpineol.

3. The alcoholic beverage according to claim 1, which is a distilled liquor.

4. The alcoholic beverage according to any one of claims 1 to 3, which is shochu.

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