Method for improving taste of alcoholic beverage

Abstract

[Problem] To provide a method for improving the taste of an alcoholic beverage to make the taste of the alcoholic beverage mellow, and an alcoholic beverage produced by said method. [Solution] The present invention is a method for improving the taste of an alcoholic beverage, said method comprising a nanobubble mixing step for using an oxygen cylinder and a nanobubble generation device to generate bubbles of nanobubble oxygen in an alcoholic beverage stored in a non-sealed container so that the bubbles are mixed into the alcoholic beverage.

Description

Method for improving the taste of alcoholic beverages

[0001] The present invention relates to a method for improving the taste of all alcoholic beverages such as sake, shochu, wine, brandy, whiskey, Shaoxing wine, and palm wine from various regions.

[0002] Conventionally, methods have been developed for mellowing the taste of alcoholic beverages such as sake, shochu, wine, brandy, whiskey, etc. For example, a method for improving the taste of an alcoholic beverage has been disclosed in which the alcoholic beverage is agitated by ultrasonic vibration to separate alcohol molecule aggregates in the alcoholic beverage into individual alcohol molecules, thereby adjusting the state in which each alcohol molecule is surrounded by water molecules (see Patent Document 1).

[0003] Japanese Patent Application Publication No. 11-009257

[0004] However, it is undoubtedly true that there is still room for improvement in taste modification methods for improving the flavor of alcoholic beverages.

[0005] The present invention has been made in view of the above problems, and has as its object to provide a method for improving the taste of alcoholic beverages, which makes the taste of alcoholic beverages mellower.

[0006] In order to solve the above problems, the present invention provides a method for improving the taste of an alcoholic beverage, which is characterized by comprising a nanobubble mixing step of generating nanobubble oxygen bubbles using an oxygen cylinder and a nanobubble generator in an alcoholic beverage stored in an unsealed container and mixing the nanobubble oxygen bubbles into the alcoholic beverage.

[0007] The present invention is also characterized in that the alcoholic beverage improved by the above-mentioned method for improving the taste of an alcoholic beverage is bottled or packed, aromatic wood containing Mizunara sticks is placed in the bottled or packed alcoholic beverage, and the beverage is shipped after a predetermined period of time has passed.

[0008] The present invention provides a method for improving the taste of alcoholic beverages, which includes a nanobubble mixing step of mixing nanobubble oxygen bubbles generated by a nanobubble generator into an alcoholic beverage. This taste improvement method can make the taste of commercially available alcoholic beverages smoother.

[0009] It is a flowchart explaining the method for improving the taste of alcoholic beverages according to the present embodiment. It is a diagram explaining the diameter of nanobubbles. It is a diagram explaining the behavior of nanobubbles in liquid.

[0010] The method for improving the taste of alcoholic beverages according to the present invention will be described below. Here, alcoholic beverages include all alcoholic beverages, including brewed alcoholic beverages such as sake and wine, as well as distilled alcoholic beverages such as shochu, whiskey, and brandy.

[0011] This method for improving the taste of alcoholic beverages uses a nanobubble generator. A nanobubble generator is a device that generates ultrafine bubbles of nano size. As shown in Figure 2, bubbles with diameters on the order of nanometers are called nanobubbles (bubbles of approximately 100 nm or less). Nanobubbles can be generated using a nanobubble generator.

[0012] It is known that nanobubbles cause the gas-liquid interface to shrink due to the action of ionic forces, which increases the ion concentration and pressure inside the bubbles, resulting in various phenomena.In addition, while normal gases (diameter 1 mm or more) immediately rise to the surface and burst at the water surface, nanobubbles are known to remain in the liquid for long periods of time, undergoing Brownian motion in the liquid and unaffected by buoyancy, as shown in Figure 3.

[0013] Known types of nanobubble generators include high-speed swirling liquid flow, pressurized dissolution, and ultrasonic cavitation. Alternatively, pressurized oxygen from an oxygen cylinder can be passed through a nanobubble generator (e.g., BL-2524N manufactured by KOSHIN Co., Ltd.) to generate nanobubble oxygen bubbles in an alcoholic beverage, which can then be passed through the alcoholic beverage. This method produces a highly transparent alcoholic beverage that is free from impurities and suspended in bubbles.

[0014] The method for improving the taste of an alcoholic beverage of the present invention is carried out, for example, according to the flow chart shown in Figure 1. First, a commercially available alcoholic beverage is prepared and placed in a container. Then, using an oxygen source (such as an oxygen cylinder) and a nanobubble generator, a nanobubble mixing step is carried out in which nanobubble oxygen bubbles generated by the nanobubble generator are mixed into the alcoholic beverage stored in the container. Note that, in the mixing step, the greater the amount of nanobubble oxygen mixed, the greater the taste improvement effect. Furthermore, nanobubble oxygen can remain in the liquid for at least several years, preventing the alcoholic beverage from deteriorating or deteriorating, and maintaining a mellow, high-quality taste.

[0015] (Experimental Examples) The present invention will be explained below using experimental examples. The test methods used for Experimental Examples 1 to 6, which are alcoholic beverages containing nanobubbles, and Comparative Examples 1 to 6, which are commercially available alcoholic beverages not containing nanobubbles, are described below. Location: Sensory Evaluation Laboratory, National Research Institute of Brewing (Higashi-Hiroshima City). Test Date: July 4, 2023. Evaluators: Seven laboratory staff members. Test Method: Taste, aroma, and overall evaluation were evaluated on a 5-point scale (1: good to 5: poor), along with free comments on the quality of the alcohol. The sample was stored in a refrigerator after being provided. Approximately 20 ml of the sample was poured into a plastic cup and served to each evaluator (referred to as A to G). The product temperature during the test was approximately 15°C (room temperature 25°C).

[0016] The method for incorporating nanobubble oxygen into alcoholic beverages was to use the above-mentioned compressor to pass pressurized oxygen from an oxygen cylinder through a nanobubble generator for a predetermined period of time (20 to 50 minutes), thereby generating nanobubble oxygen bubbles in the alcoholic beverage and incorporating nanobubble oxygen into the alcoholic beverage. The results of the evaluation tests for each of the experimental examples and comparative examples are shown in Tables 1 to 6 below.

[0017] [Supplement based on Regulation 26 01.10.2024] <Sake Evaluation Test Results 1>

[0018] [Supplement based on Rule 26 01.10.2024] <Wine Evaluation Test Results 2>

[0019] [Supplement based on Rule 26 01.10.2024] <Evaluation test results of sweet potato shochu 3>

[0020] [Supplement based on Rule 26 01.10.2024] <Whiskey Evaluation Test Results 4>

[0021] [Supplement based on Rule 26 01.10.2024] <Brandy Evaluation Test Results 5>

[0022] [Revision based on Rule 26 01.10.2024] <Brandy VO Evaluation Test Results 6> (Note 1) The sake is Kiyosu Castle Nobunaga Onikoroshi (Kiyosu Sakura Brewery Co., Ltd.). (Note 2) The wine is a delicious wine without added antioxidants. Strong Red 1.8L paper pack (Suntory Holdings Limited). (Note 3) The sweet potato shochu is Junshochu Class 1 since 1977 (Takara Shuzo Co., Ltd.). (Note 4) The whiskey is Torys (registered trademark) classic (Suntory Holdings Limited). (Note 5) The brandy is Charmant 35 brandy base pack (Eigashima Shuzo Co., Ltd.). (Note 6) The brandy VO is Suntory Brandy VO Mild and Smooth (Suntory Holdings Limited).

[0023] [Aroma Evaluation] The sample samples were tested by seven specialists. The evaluation scale was 1 to 5, with the closer to 1 being perceived as better aroma. (Sake) In Experimental Example 1, one person gave a rating of 1, four people gave a rating of 2, and two people gave a rating of 3, with an average rating of 2.14. Meanwhile, in Comparative Example 1, one person gave a rating of 2, four people gave a rating of 3, and two people gave a rating of 4, with an average rating of 3.14. (Wine) In Experimental Example 2, four people gave a rating of 2 and three people gave a rating of 3, with an average rating of 2.43. Meanwhile, in Comparative Example 2, three people gave a rating of 2, two people gave a rating of 3, one person gave a rating of 4, and one person gave a rating of 5, with an average rating of 3.00. (Shochu) In Experimental Example 3, one person gave a rating of 1, four people gave a rating of 2, and two people gave a rating of 3, with an average rating of 2.14. Meanwhile, in Comparative Example 3, four people gave a rating of 2 and three people gave a rating of 3, with an average rating of 2.43. (In the case of whiskey) In Experimental Example 4, one person gave a rating of 1, three people gave a rating of 2, and three people gave a rating of 3, with an average rating of 2.29. Meanwhile, in Comparative Example 4, seven people gave a rating of 2, with an average rating of 2.00. (In the case of brandy) In Experimental Example 5, two people gave a rating of 1, two people gave a rating of 2, and three people gave a rating of 3, with an average rating of 2.14. Meanwhile, in Comparative Example 5, three people gave a rating of 2, three people gave a rating of 3, and one person gave a rating of 4, with an average rating of 2.71. (In the case of brandy VO) In Experimental Example 6, three people gave a rating of 2, one person gave a rating of 3, and three people gave a rating of 4, with an average rating of 3.00. Meanwhile, in Comparative Example 6, one person gave a rating of 1, three people gave a rating of 2, and three people gave a rating of 3, with an average rating of 2.29.

[0024] [Taste Evaluation] The taste of the test samples was evaluated by seven expert staff members. The evaluation scale was a 5-point scale from 1 to 5, with the closer to 1 being perceived as better taste. (In the case of sake) In Experimental Example 1, three people gave a rating of 2, four people gave a rating of 3, and the average rating was 2.43. On the other hand, in Comparative Example 1, one person gave a rating of 2, four people gave a rating of 3, and two people gave a rating of 4, with the average rating being 3.14. (In the case of wine) In Experimental Example 2, one person gave a rating of 1, two people gave a rating of 2, three people gave a rating of 3, and one person gave a rating of 4, with the average rating being 2.57. On the other hand, in Comparative Example 2, one person gave a rating of 1, one person gave a rating of 2, four people gave a rating of 3, and one person gave a rating of 4, with the average rating being 2.71. (In the case of shochu) In Experimental Example 3, two people gave a rating of 1, three people gave a rating of 2, and two people gave a rating of 3, with the average rating being 2.00. On the other hand, in Comparative Example 3, one person gave a rating of 1, two people gave a rating of 2, and four people gave a rating of 3, with an average rating of 2.43. (In the case of whiskey) In Experimental Example 4, three people gave a rating of 2 and four people gave a rating of 3, with an average rating of 2.43. On the other hand, in the Comparative Example, one person gave a rating of 1, three people gave a rating of 2, and three people gave a rating of 3, with an average rating of 2.29. (In the case of brandy) In Experimental Example 5, one person gave a rating of 1, two people gave a rating of 2, three people gave a rating of 3, and one person gave a rating of 4, with an average rating of 2.57. On the other hand, in Comparative Example 5, five people gave a rating of 2 and two people gave a rating of 3, with an average rating of 2.29. (In the case of brandy VO) In Experimental Example 6, two people gave a rating of 2, four people gave a rating of 3, and one person gave a rating of 4, with an average rating of 2.86. On the other hand, in Comparative Example 6, one person gave a rating of 1, five people gave a rating of 2, and one person gave a rating of 3, with an average rating of 2.00.

[0025] [Overall Evaluation] An overall evaluation of the results of each evaluation test was performed for Experimental Examples 1 to 6 and Comparative Examples 1 to 6. (In the case of sake) The average overall evaluation of Comparative Example 1 was 3.14, and the evaluators described it as "old aroma (3), stuffy smell, sweet smell, esters, aged aroma, heavy aroma, oxidized smell, rice bran smell, sweetness, bitterness (2), sourness (2), sour, rich, heavy, amino acid, light, thin, crisp, mellow." On the other hand, the average overall evaluation of Experimental Example 1 was 2.29, and the evaluators described it as "fragrant, esters, old aroma (2), freshness, sweetness (2), bitterness (2), sourness (4), rich, good aftertaste (refreshing) (2)." These results demonstrate that sake containing nanobubble oxygen has improved aroma and taste. (In the case of wine) The average overall rating of Experimental Example 2 was 2.57, and the evaluators described it as "grape aroma (aroma of American grapes), berry aroma (2), ingredient characteristics (2), candy-like, sweet aroma (2), heavy aroma (oxidized), fatty acid odor, aged feeling, sweetness (3), sourness (5), sweet and sour, well-balanced flavor (2), stimulating, less astringent, fresh." On the other hand, the average overall rating of Comparative Example 2 was 2.71, and the evaluators described it as "dark color, berry aroma, diacetyl (3), vinegar-like, grassy, ​​sour odor, strong aroma, mild aroma (2), sourness (3), bitter aftertaste, off-flavor, light (refreshing) (3), mellow taste (soft) (2), loose, flat, dull taste." These results indicate that wine containing nanobubble oxygen has improved aroma and taste. (In the case of shochu) The average overall rating of Experimental Example 3 was 2.00, and the evaluators described it as "bright aroma, sweet aroma, grassy (2), solvent-like, oily aroma, like the raw materials, slight ester flavor (little potato character), sweet (3), astringent, bitter, smooth (easy to drink) (3), rough, light, flat, thin, refreshing (clear) (2)." On the other hand, the average overall rating of Comparative Example 3 was 2.57, and the evaluators described it as "sweet aroma, floral, gorgeous, like a fatty acid ester (slightly tangy), raw material aroma, plastic-like, oily aroma, sweat-like smell, waxy, inharmonious aroma, sweet (2), bitter (2), astringent, round, pungent, rough (3), strong flavor, unpleasant taste, alcoholic flavor." These results demonstrate that shochu containing nanobubble oxygen has improved aroma and taste.(In the case of whiskey) The average overall rating of Comparative Example 4 was 2.29, and the evaluators described it as "aroma, mild aroma, mild oak aroma, oak aroma (vanilla-like) (2), oak aroma (woody) (2), sweet coffee-like aroma, fragrant, ripe, sweet, soft, smooth (2), distinctive, somewhat flat (little character) (2), thin." On the other hand, the average overall rating of Experimental Example 4 was 2.29, and the evaluators described it as "bright aroma, oak aroma (woody) (2), bitter, oak aroma (vanilla) (2), coffee aroma, ripe, grassy, ​​sweet, astringent polyphenols, off-flavor, round, smooth (2), good taste, relatively young, powerful." These results indicate that the whiskey containing nanobubble oxygen did not significantly improve the aroma or taste. (Brandy) The average overall rating for Experimental Example 5 was 2.29, and the evaluators described it as "dark in color, mild in aroma, raisin-like characteristics, oak aroma (vanilla-like) (2), oak aroma (coffee), burnt, grassy, ​​sweet (3), burnt sweetness, unbalanced sweetness, astringent, light (2), smooth (2), round (2), flat (2), soft, and mellow." On the other hand, the average overall rating for Comparative Example 5 was 2.29, and the evaluators described it as "bright in aroma (2), oak aroma (vanilla-like), grassy, ​​spicy, oily, coffee-like, heavy-sweet aroma, bitter (bitter aftertaste) (2), astringent, sour, round, crisp, refreshing, smooth, flavorful, well-balanced, and not particularly distinctive." These results indicate that the brandy containing nanobubble oxygen did not significantly improve its aroma or taste. (In the case of brandy VO) The average overall rating of Comparative Example 6 was 2.00, and each evaluator described it as "dark, grape characteristics, coffee (2), sweet and fragrant aroma, sherry-like, aged, caramel-like (sotolon) (2), grassy, ​​sweet (2), bitter, astringent, slightly heavy, mellow, round, well-rounded, and clear." On the other hand, the average overall rating of Experimental Example 6 was 2.86, and each evaluator described it as "dark, caramel-like, sweet aroma like soy sauce, heavy aftertaste, grassy, ​​distinctive but with a strong aldehyde flavor, acidic odor, "seaweed"-like S-type odor (DMS), oxidized odor, bitter (4), astringent (3), rough (2), broken down, rounded mouthfeel (mild) (2), and young."These results showed that the aroma and taste of brandy VO containing nanobubble oxygen were not particularly improved.

[0026] As is clear from the experimental examples shown in Tables 1 to 6, in all alcoholic beverages, there were many cases in which the evaluators made different evaluation comments regarding the aroma and taste perceived by the alcoholic beverages with and without nanobubble oxygen added. This indicates that there is a clear sensory difference between the alcoholic beverages with and without nanobubble oxygen added. In particular, for sake, wine, and shochu, the taste, aroma, and overall evaluation were all evaluated as improved in alcoholic beverages containing nanobubble oxygen. On the other hand, for whiskey and brandy, the overall evaluation of taste and aroma seems to be either the same or negatively affected in alcoholic beverages containing nanobubble oxygen.

[0027] On the other hand, tastes and preferences vary greatly from person to person, but the applicant of this patent has experienced a remarkable effect in that when whiskey or brandy with a high alcohol content is drunk, the sharp tingling sensation is felt very strongly, but by blowing in nanobubble oxygen, the aroma and taste are mellowed and made milder.

[0028] These results suggest that nanobubble oxygen undergoes Brownian motion in alcoholic beverages, remaining in the liquid for long periods of time without being affected by buoyancy, and that the nanobubble oxygen molecules undergo some kind of chemical reaction with the hydroxyl groups of the ethanol contained in the alcoholic beverage, thereby incorporating the ethanol and mitigating the irritation that is characteristic of ethanol.

[0029] Furthermore, the alcoholic beverage improved by the method for improving the taste of an alcoholic beverage described in the above embodiment is bottled or packed, and fragrant wood (commercially available) containing Mizunara sticks is placed in the bottled or packed alcoholic beverage, and the beverage is shipped after a predetermined period, for example, two weeks. This method is carried out by a company (brewery) that produces and sells alcoholic beverages, and the beverage is shipped. This allows the shipper to adjust the taste to the customer's preference before shipping, making it possible to provide consumers with a product with a better taste than if the consumer adjusted the taste themselves.

[0030] According to the method for improving the taste of alcoholic beverages of the present invention as described above, the taste of commercially available alcoholic beverages can be changed to a mellower, more mellow taste. Note that the present invention is not limited to the configuration of the above embodiment, and various modifications are possible within the scope of the invention.

Claims

1. A method for improving the taste of an alcoholic beverage, comprising a nanobubble mixing step of generating nanobubble oxygen bubbles using an oxygen cylinder and a nanobubble generator in an alcoholic beverage stored in an unsealed container and mixing the bubbles into the alcoholic beverage.

2. A method for improving the taste of alcoholic beverages, comprising: bottling or packing an alcoholic beverage improved by the method for improving the taste of alcoholic beverages described in claim 1; placing fragrant wood containing Mizunara sticks in the bottled or packed alcoholic beverage; and shipping the alcoholic beverage after a predetermined period of time.

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