CN112771145A - High-alcohol beverage, method for producing same, and method for improving flavor of high-alcohol beverage - Google Patents
High-alcohol beverage, method for producing same, and method for improving flavor of high-alcohol beverage Download PDFInfo
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- CN112771145A CN112771145A CN201980039997.2A CN201980039997A CN112771145A CN 112771145 A CN112771145 A CN 112771145A CN 201980039997 A CN201980039997 A CN 201980039997A CN 112771145 A CN112771145 A CN 112771145A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The present invention addresses the problem of providing a high-alcohol beverage that has reduced pungent taste and enhanced refreshing feel, a method for producing a high-alcohol beverage, and a method for improving the taste of a high-alcohol beverage. The alcohol content of the high-alcohol beverage is more than 7 v/v%, the content of the brandy essence is 0.001-0.015 w/v%, and the content of the extract is less than 2 w/v%. The method for producing a high-alcohol beverage according to the present invention includes the steps of: the alcohol content is more than 7 v/v%, the content of the brandy essence is 0.001-0.015 w/v%, and the content of the extract is less than 2 w/v%.
Description
Technical Field
The present invention relates to a high-alcohol beverage (high-alcohol beverage), a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcohol beverage.
Background
Among alcoholic beverages, high-alcohol beverages have gained a certain market share in the alcoholic beverage market due to demands from consumers with large alcohol content, consumers who want to be drunk easily, and the like.
In addition, various researches and developments are being made on high-alcohol beverages to create products that meet market demands.
For example, patent document 1 describes a method for producing a high-alcohol beverage, which is characterized in that, in the production process of a high-alcohol beverage having an alcohol concentration of 6 to 12 v/v%, the beverage contains 0.0001 to 1 w/v% of pericarp or flower, or an extract of a herb.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2015-192667
Disclosure of Invention
[ problem to be solved by the invention ]
In the high alcohol beverage described in patent document 1, since the alcohol content is high, the sharp flavor (sharp aroma) of alcohol is generally strongly perceived.
Here, when a sweetener is added to reduce the pungent taste of a high-alcohol beverage, for example, the refreshing taste (refreshing feeling) expected for a high-alcohol beverage is greatly reduced.
Thus, it is difficult to achieve both "reduction of sharp flavor of alcohol" and "enhancement of refreshing feeling" in a high-alcohol beverage.
Accordingly, an object of the present invention is to provide a high alcoholic beverage with reduced pungent flavor and enhanced refreshing feeling, a method for producing the high alcoholic beverage, and a method for improving the flavor of the high alcoholic beverage.
[ solution for solving problems ]
The technical problem can be solved by the following means.
(1) A high-alcohol beverage has alcohol degree of 7 v/v% or more, brandy essence content of 0.001-0.015 w/v%, and extract content of less than 2 w/v%.
(2) The high alcoholic beverage according to the above item 1, wherein Y/X1000 is 0.10 to 2.00 when the alcohol content is Xv/v% and the content of the brandy flavor is Yw/v%.
(3) A high-alcohol beverage contains brandy essence, ethyl laurate in the brandy essence is 0.003-0.05 mg/L, and extract component is less than 2 w/v%.
(4) The high alcoholic beverage of claim 3, wherein when the alcohol content is XV/v% and the content of ethyl laurate derived from the brandy flavor is Zmg/L, Z/X is 0.0003 to 0.007.
(5) The high alcoholic beverage of any one of 1 to 4, wherein the alcohol is derived from 1 or more of vodka and raw material alcohol.
(6) A method for producing a high-alcohol beverage, comprising the steps of: the alcohol content is more than 7 v/v%, the content of the brandy essence is 0.001-0.015 w/v%, and the content of the extract is less than 2 w/v%.
(7) A method for improving flavor of a high-alcohol beverage, which is used for reducing pungent flavor of the high-alcohol beverage and enhancing refreshing feeling, characterized in that the alcohol content of the high-alcohol beverage is 7 v/v% or more, the content of a brandy essence is 0.001-0.015 w/v%, and the content of an extract component is less than 2 w/v%.
[ Effect of the invention ]
According to the high alcoholic beverage of the present invention, the pungent flavor is reduced and the refreshing feeling is enhanced.
According to the method for producing a high alcoholic beverage of the present invention, a high alcoholic beverage with reduced pungent odor and enhanced refreshing feeling can be produced.
According to the method for improving the flavor of a high-alcohol beverage of the present invention, the sharp flavor of a high-alcohol beverage can be reduced and the refreshing feeling can be enhanced.
Detailed Description
Next, a mode (present embodiment) for carrying out the high alcohol beverage, the method for producing the high alcohol beverage, and the method for improving the flavor of the high alcohol beverage according to the present invention will be described.
[ high alcohol beverage ]
The alcohol content of the high alcoholic beverage according to the present embodiment is not less than a predetermined value, the content of the brandy essence is within a predetermined range, and the content of the extract is less than a predetermined value.
The high-alcohol beverage according to the present embodiment is not particularly limited as long as it is a high-alcohol beverage, but examples thereof include a liqueur-flavored beverage exhibiting a flavor similar to that of liqueur. In particular, the high alcoholic beverage according to the present embodiment is preferably a drink having a good alcoholic taste of citrus fruit such as lemon, orange, grapefruit, orange, lime, grapefruit, fetid orange, lime, mandarin orange, or lemon, which is suitable for the refreshing enhancement effect of the present invention.
Next, each element constituting the high alcoholic beverage will be described.
(alcohol)
The high alcohol beverage according to the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and as long as it is within a range that does not impair the effects of the present invention, the type, production method, raw material, and the like thereof are not limited, and whisky, brandy, hard liquors (for example, hard liquors such as gin, vodka, and rum, and raw material alcohols), liqueurs, shochu, and the like can be used, and brewed liquors such as sake, sweet wine, and beer can also be used, and among these, vodka (distilled liquor produced by filtering barley, rye, and other grains as raw materials and using birch charcoal) and raw material alcohols (distilled liquor with an alcohol content of more than 45 v/v%) are preferable. The effects of the present invention can be more effectively exerted by using 1 or more of vodka and raw material alcohol as alcohol.
In the present specification, unless otherwise specified, alcohol means ethanol.
(alcohol degree)
The alcohol content of the high alcohol beverage according to the present embodiment is preferably 7 v/v% or more, more preferably 7.5 v/v% or more, still more preferably 8 v/v% or more, and particularly preferably 8.5 v/v% or more. By setting the alcohol content to a predetermined value or more, the above-mentioned technical problem (pungent flavor) can be made more clear, and the effect of enhancing a refreshing feeling can be made more reliable by a synergistic effect with a brandy essence described later.
The upper limit of the alcohol content of the high-alcohol beverage according to the present embodiment is not particularly limited, but is preferably 20 v/v% or less, 18 v/v% or less, 16 v/v% or less, 15 v/v% or less, or less than 13 v/v%, more preferably 12 v/v% or less, and still more preferably 10 v/v% or less, for example.
The alcohol content of the high-alcohol beverage according to the present embodiment can be measured by, for example, analysis (command) 3-4 alcohol content of sake (vibrating densitometer-gas chromatography) specified by the japanese national tax office.
(Brandy essence)
The high alcoholic beverage according to the present embodiment contains brandy flavor.
The brandy flavor means a flavor (perfume) which imparts a flavor similar to brandy, and is a flavor containing ethyl laurate.
The brandy essence is contained in a very small amount in a high-alcohol beverage, thereby reducing the peculiar pungent smell of high alcohol. In addition, it is unexpected that the brandy essence enhances refreshing feeling by the mellow alcoholic fragrance and the intrinsic fragrance after the irritation of the fragrance is reduced as described above. This effect is considered to be an effect (effect specific to high-alcohol beverages) that cannot be achieved in low-alcohol beverages in which the flavor of alcohol is not rich.
Further, japanese patent laid-open publication No. 2007-82491 discloses a technique of improving the sweetness quality of a high sweetness sweetener to be similar to sucrose by blending a liqueur-based flavor in a beverage not containing alcohol, however, the effect thereof is significantly different from that of the present invention.
The content of the brandy essence is preferably 0.001 w/v% or more, more preferably 0.003 w/v% or more, and further preferably 0.004 w/v% or more. By setting the content of the brandy essence to a predetermined value or more, the pungent taste of alcohol is reduced and the refreshing feeling is enhanced.
The content of the brandy essence is preferably 0.015 w/v% or less, more preferably 0.012 w/v% or less, and further preferably 0.008 w/v% or less. By setting the content of the brandy essence to a predetermined value or less, it is possible to avoid the situation where the flavor of the brandy essence itself is emitted first.
(ratio of the content of Brandy essence to alcohol degree)
When the alcohol content of the high alcohol beverage is Xv/v% and the content of the brandy flavor is Yw/v%, the following requirements are preferably satisfied.
Y/X1000 is preferably 0.10 or more, more preferably 0.30 or more, and still more preferably 0.40 or more. By setting Y/X × 1000 to a predetermined value or more, the effect of reducing the pungent odor of alcohol and the effect of enhancing the refreshing feeling can be more reliably achieved.
Y/X1000 is preferably 2.00 or less, more preferably 1.00 or less, and still more preferably 0.80 or less. By setting Y/X × 1000 to a predetermined value or less, it is possible to avoid the situation where the fragrance of the brandy essence itself is emitted first.
(Brandy essence: Ethyl laurate)
The brandy essence contains Ethyl Laurate (Ethyl Laurate). Furthermore, the ethyl laurate forms part of the fragrance of the brandy flavor.
Accordingly, the content of ethyl laurate derived from brandy flavor can be used as an index instead of the content of brandy flavor.
The content of ethyl laurate derived from brandy essence is preferably 0.003mg/L or more, more preferably 0.005mg/L or more, and further preferably 0.015mg/L or more. By setting the content of ethyl laurate derived from brandy flavor to a predetermined value or more, the pungent smell of alcohol is reduced and the refreshing feeling is enhanced.
The content of ethyl laurate derived from brandy essence is preferably 0.05mg/L or less, more preferably 0.04mg/L or less, and further preferably 0.03mg/L or less. By setting the content of ethyl laurate derived from brandy flavor to a predetermined value or less, it is possible to avoid the situation where the flavor of brandy flavor itself is emitted first.
Further, the content of ethyl laurate derived from brandy flavor in the high alcoholic beverage can be calculated from the amount of added brandy flavor and the content ratio of ethyl laurate contained in the brandy flavor.
(ratio of ethyl laurate content derived from brandy essence to alcohol degree)
When the alcohol content of the high alcoholic beverage is set to Xv/v% and the content of ethyl laurate derived from brandy flavor is set to Zmg/L, the following requirements are preferably satisfied.
Z/X is preferably 0.0003 or more, more preferably 0.001 or more, and still more preferably 0.0015 or more. By setting Z/X to a predetermined value or more, the effect of reducing the pungent odor of alcohol and the effect of enhancing the refreshing feeling can be more reliably achieved.
Z/X is preferably 0.007 or less, more preferably 0.005 or less, and still more preferably 0.004 or less. By setting Z/X to a predetermined value or less, it is possible to avoid the situation where the fragrance of the brandy essence itself is emitted first.
(extract component)
The high alcoholic beverage according to the present embodiment may contain an extract.
The extract means nonvolatile components contained in the beverage. The extract component is the number of grams of nonvolatile components contained in a hundred cubic centimeters of the original volume at a temperature of 15 ℃ (third item of the liquor tax Law, Japan).
When the value of the extract component is high, the flavor of the high alcoholic beverage may be affected by the extract, and the refreshing feeling may be reduced.
Preferably the extract content is less than 2 w/v% (v/v), more preferably less than 1.5 w/v%, even more preferably less than 1 w/v%. By making the extract component smaller than a predetermined value, the influence of the extract on the flavor can be reduced, and the reduction of the refreshing feeling and the like can be avoided.
The lower limit of the extract component is not particularly limited, but is preferably 0.1 w/v% or more, and more preferably 0.4 w/v% or more, for example.
In addition, the extract component of the high alcoholic beverage can be calculated by measuring specific gravity (Japanese alcohol content) and alcoholic strength according to the analysis method prescribed by the Japanese tax office, that is, the gram number (g/100 cm) of nonvolatile components contained in 100 cubic centimeters of original volume at 15 ℃. (g/100 cm)3) And (4) carrying out measurement.
(sugar)
The high alcoholic beverage according to the present embodiment may contain sugar.
The sugar is a component obtained by removing dietary fiber from carbohydrate, and specifically, is determined by calculating by subtracting the amounts of protein, lipid, dietary fiber, ash, alcohol and water from the weight of the whole high-alcohol beverage.
Similarly to the above-mentioned extract, if a large amount of sugar is contained in the beverage, the flavor may be affected by the sugar, and the refreshing feeling may be reduced.
Preferably, the sugar content is less than 2 w/v%, more preferably less than 1.5 w/v%, more preferably less than 1.3 w/v%, still more preferably less than 1 w/v%. By making the sugar content less than the predetermined value, the influence of the sugar on the flavor can be reduced, and the reduction of the refreshing feeling and the like can be avoided.
The lower limit of the sugar content is not particularly limited, but is preferably 0.1 w/v% or more, and more preferably 0.4 w/v% or more, for example.
(fruity essence)
Fruit-flavored essence means an essence that imparts a flavor similar to that of a fruit.
Further, although the fruit-flavored essence may be a flavor of various fruits, for example, citrus fruit essences such as lemon, orange, grapefruit, orange, lime, grapefruit, lime, mandarin orange (taiwan lemon), kumquat, and lemon, which are flavors suitable for the refreshing enhancement effect of the present invention, are preferable, and the lemon essence is more preferable.
The content of the fruity essence is not particularly limited, but may be, for example, 0.01 w/v% or more, 0.05 w/v% or more, 3.0 w/v% or less, or 1.0 w/v% or less.
(foamability)
The high alcoholic beverage according to the present embodiment may be a non-foaming alcoholic beverage or a foaming alcoholic beverage. Here, the foamability according to the present embodiment means that the gas pressure is 0.5kg/cm at 20 ℃2The above, non-foaming means that the gas pressure at 20 ℃ is less than 0.5kg/cm2。
(others)
The high alcoholic beverage according to the present embodiment may contain fruit juice (juice obtained by squeezing fruit) when the beverage is a liqueur-flavored beverage. The fruit from which the fruit juice is derived is not particularly limited, and any fruit may be used as long as it is edible (for example, citrus fruits such as lemon, orange, grapefruit, orange, lime, grapefruit, fetid orange, lime, mandarin orange (taiwan lemon), kumquat, and lemon may be used) within the range that does not impair the desired effect of the present invention.
The high alcoholic beverage according to the present embodiment may further contain sweeteners, high-sweetness sweeteners, antioxidants, flavors, souring agents, salts, dietary fibers, and the like (hereinafter, referred to as "additives" as appropriate) which are usually blended in beverages, within a range not to impair the desired effects of the present invention. Examples of the sweetener include fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high sweetness sweetener include neotame, acesulfame k, sucralose, saccharin sodium, disodium glycyrrhizinate, sodium cyclamate, saccharin, stevioside, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, or the like can be used. Examples of the sour seasoning include adipic acid, citric acid, trisodium citrate, gluconolactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of the salts include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers include indigestible dextrin, pectin, polydextrose, and guar gum degradation products.
Further, as the above-mentioned raw materials, general commercially available raw materials can be used.
The high alcohol beverage according to the present embodiment may be a beverage containing no rum (distilled spirit obtained by fermenting sugar cane molasses or squeezed juice), a beverage containing no milk (dietary food including milk, processed milk, and milk beverage using mammalian milk), or a beverage containing no egg yolk.
As described above, the alcohol content of the high alcoholic beverage according to the present embodiment is equal to or higher than the predetermined value, the content of the brandy flavor is within the predetermined range, and the extract component is less than the predetermined value, so that the pungent flavor is reduced and the refreshing feeling is enhanced.
[ high alcohol beverage in a Container ]
The high-alcohol beverage according to the present embodiment can be provided in various containers. By filling high-alcohol beverages in various containers, deterioration in quality due to long-term storage can be suitably prevented.
The container may be a so-called can container or a can container made of metal (aluminum, steel, or the like) as long as the container can be hermetically sealed. Further, as the container, a glass container, a plastic bottle container, a paper container, a bag container, or the like can be used. The volume of the container is not particularly limited, and any volume currently distributed can be applied. In addition, from the viewpoint of completely isolating gas, moisture, and light and thus maintaining stable quality at room temperature for a long time, a metal container is preferably used.
[ method for producing high Alcoholic beverages ]
Next, a method for producing a high alcohol beverage according to the present embodiment will be described.
The method for producing a high-alcohol beverage according to the present embodiment includes a mixing step and a post-treatment step.
In the mixing step, water, alcohol such as alcohol used as raw material, brandy essence, fruity essence, additives and the like are appropriately added into a mixing tank to prepare a mixed liquid.
In the mixing step, the respective raw materials may be mixed and adjusted so that the alcohol content, the content of the brandy flavor, the content of the extract component, the content of the saccharide, and the like fall within the above-mentioned predetermined ranges.
In the post-treatment step, treatments such as filtration, sterilization, addition of carbon dioxide, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or a filter screen. In addition, the sterilization treatment in the post-treatment step is preferably performed by tube sterilization from the viewpoint of the treatment speed, but the present invention is not limited thereto, and a sterilization method capable of performing the same treatment can be applied. In addition, it is preferable that the filling process in the post-processing step is performed in a clean room in which cleanliness is maintained to such an extent that the filling process can be normally performed in the production of beverage products. The order of each treatment in the post-treatment step is not particularly limited.
Further, the respective processes performed in the mixing process and the post-processing process can be performed by commonly used equipment for producing RTD beverages and the like.
As described above, the method for producing a high alcoholic beverage according to the present embodiment includes the step of setting the alcohol content to be equal to or higher than the predetermined value, setting the content of the brandy essence to be within the predetermined range, and setting the extract component to be less than the predetermined value, and therefore a high alcoholic beverage with reduced pungent odor and enhanced refreshing feeling can be produced.
(method for improving flavor of high-alcohol beverage)
Next, a method for improving the flavor of a high alcohol beverage according to the present embodiment will be described.
The method for improving the flavor of a high-alcohol beverage according to the present embodiment is a method for reducing the pungent flavor and enhancing the refreshing feeling of a high-alcohol beverage by adjusting the alcohol content of the high-alcohol beverage to a predetermined value or more, adjusting the content of the brandy essence to a predetermined range, and adjusting the content of the extract component to less than a predetermined value.
The contents of the components are the same as those described in the above "high alcoholic beverage".
As described above, in the method for improving the flavor of a fruit juice-containing high-alcohol beverage according to the present embodiment, the alcohol content is set to a predetermined value or more, the content of the brandy flavor is set to a predetermined range, and the extract component is set to a value less than a predetermined value, whereby the pungent flavor of the high-alcohol beverage can be reduced and the refreshing feeling can be enhanced.
Examples
EXAMPLE 1
Next, examples satisfying the requirements of the present invention and comparative examples not satisfying the requirements are shown to illustrate the present invention.
[ preparation of sample ]
Samples were prepared by mixing raw materials with alcohol, brandy essence, lemon essence (sample 4-2 only), high fructose syrup, sour seasoning, water, and carbonated water so as to have the contents shown in the table.
Further, the gas pressure of the sample at 20 ℃ was 2.0kg/cm2And the content of the sour seasoning is made constant. In samples 3-1 to 3-4, the content of high fructose corn syrup was changed to confirm the influence of the extract components, but the content of high fructose corn syrup in other samples was kept constant.
[ test contents ]
For each sample produced by the above method, 6 trained tasters having discrimination ability evaluated the "fresh feeling", "taste", "sharp flavor of alcohol" and "comprehensive evaluation" on five scales of-2, -1, 0, +1 and +2, respectively, and the scores were marked to calculate the average value thereof, based on the following evaluation criteria.
In addition, all evaluations were performed by tasting the samples.
(refreshing feeling: evaluation criteria)
Regarding the evaluation of the refreshing feeling, the overall feeling felt when tasting the sample was evaluated on five scales, in which the case of "very strong refreshing feeling" was rated at +2, the case of "not strong or weak" was rated at 0, and the case of "very weak refreshing feeling" was rated at-2. Further, regarding the refreshing feeling, it can be judged that the refreshing feeling is more enhanced as the score is higher, and is more preferable.
(taste: evaluation criteria)
For the evaluation of the taste, five grades were evaluated in which the case of "very strong taste" was rated at +2, the case of "not strong or not weak" was rated at 0, and the case of "very weak taste" was rated at-2. Further, regarding the texture, it can be judged that the higher the score is, the more enhanced the texture is, and the more preferable it is.
(pungent flavor of alcohol: evaluation criteria)
The evaluation of the pungent odor of alcohol was performed on five ranks, in which the case of "strong pungent odor of alcohol" was rated at +2, the case of "weak odor" was rated at 0, and the case of "very weak pungent odor of alcohol" was rated at-2. Further, regarding the pungent odor of alcohol, it can be judged that the lower the score is, the more preferable the pungent odor is.
(general evaluation: evaluation criteria)
For the comprehensive evaluation, five grades were evaluated, in which the case of "very good (very suitable) as a liqueur-flavored beverage" was rated at +2, the case of "not good" was rated at 0, and the case of "very poor (very unsuitable) as a liqueur-flavored beverage" was rated at-2. Further, the higher the score is, the more suitable the flavor of the beverage as a liqueur flavor can be judged from the comprehensive evaluation, and the more preferable the score is.
Tables 1 to 4 show the blending values and theoretical values of the respective samples, and the results of the respective evaluations. The blending values in the table refer to the amounts of the respective raw materials actually blended, and the theoretical values refer to the contents (or indices) of the respective ingredients in the final product calculated from the blending values and the like.
In addition, the content of "ethyl laurate" in the table means a value obtained by measuring the content of ethyl laurate in the brandy flavor used by using a gas chromatograph-mass spectrometer and calculating the content of ethyl laurate in the sample, and is the content of ethyl laurate derived from brandy flavor.
[ Table 1]
[ Table 2]
[ Table 3]
[ Table 4]
(investigation of results)
From the results of samples 1-1 and 1-2, it was confirmed that by adding brandy essence to a high alcoholic beverage, the pungent taste of alcohol was reduced and the refreshing feeling was enhanced. In addition, it was confirmed that: by adding brandy flavor to the high-alcohol beverage, the overall evaluation is also improved.
From the results of samples 2-1 to 2-6, it was confirmed that when the content of brandy flavor in the high alcoholic beverage was within a predetermined range, the pungent taste of alcohol was reduced and the refreshing feeling was enhanced. In addition, it was confirmed that: when the content of the brandy flavor in the high-alcohol beverage is within a predetermined range, the taste is also enhanced and the overall evaluation is also improved.
From the results of samples 3-1 to 3-4, it was confirmed that when the extract content in the high alcoholic beverage is less than the predetermined value, the refreshing feeling enhancing effect can be achieved while the pungent taste reducing effect of alcohol is achieved.
Further, for sample 3-1, although the extract content was low, the fraction of pungent odor of alcohol slightly increased, but was within the allowable range.
From the results of samples 4-1 and 4-2, it was confirmed that the desired effect can be achieved and the refreshing feeling can be enhanced even when a fruit-flavored essence (lemon essence) is added to a high alcoholic beverage.
EXAMPLE 2
Next, when the alcohol content is changed from example 1, examples satisfying the requirements of the present invention and comparative examples not satisfying the requirements are shown to explain the present invention.
[ preparation of sample ]
Samples were prepared by mixing raw materials with alcohol, brandy essence, lemon essence (sample 7-2 only), high fructose syrup, sour seasoning, water, and carbonated water so as to have the contents shown in the table.
Further, the gas pressure of the sample at 20 ℃ was 2.0kg/cm2And the content of the sour seasoning is made constant. In samples 6-1 to 6-4, the content of fructose-glucose syrup was changed to confirm the influence of the extract components, but the content of fructose-glucose syrup in other samples was kept constant.
[ test contents ]
For each sample produced by the above method, 7 trained tasters having discrimination ability evaluated the "fresh feeling", "taste", "sharp flavor of alcohol" and "comprehensive evaluation" on five scales of-2, -1, 0, +1 and +2 on the basis of the same evaluation criteria as in example 1, and the scores were respectively indicated to calculate the average value.
In addition, all evaluations were performed by tasting the samples.
Tables 5 to 7 show the blending values and theoretical values of the respective samples, and the results of the respective evaluations. The blending values in the table refer to the amounts of the respective raw materials actually blended, and the theoretical values refer to the contents (or indices) of the respective ingredients in the final product calculated from the blending values and the like.
In addition, the content of "ethyl laurate" in the table means a value obtained by measuring the content of ethyl laurate in the brandy flavor used by using a gas chromatograph-mass spectrometer and calculating the content of ethyl laurate in the sample, and is the content of ethyl laurate derived from brandy flavor.
[ Table 5]
[ Table 6]
[ Table 7]
(investigation of results)
From the results of samples 5-1 to 5-6, it was confirmed that when the content of brandy flavor in the high alcoholic beverage was within a predetermined range, the pungent taste of alcohol was reduced and the refreshing feeling was enhanced. In addition, it was confirmed that: when the content of the brandy flavor in the high-alcohol beverage is within a predetermined range, the taste is also enhanced and the overall evaluation is also improved.
When the results of samples 5-1 to 5-6 were compared with the results of samples 2-1 to 2-6 of example 1, the same tendency was observed although the scores varied depending on the alcohol content (when the brandy essence was set within a predetermined range, the refreshing feeling score increased, the sharp flavor score of alcohol decreased, and the overall evaluation also increased). That is, it was confirmed that the desired effect can be achieved even if the alcohol content is further increased from the value in example 1.
From the results of samples 6-1 to 6-4, it was confirmed that when the extract content in the high alcoholic beverage is less than the predetermined value, the refreshing feeling can be enhanced while the effect of reducing the pungent flavor of alcohol is achieved.
In addition, sample 6-1 was judged to be able to achieve the effect of reducing the pungent odor of alcohol in general, since the fraction of alcohol was low compared to sample 5-1 (a sample containing no brandy essence, but having a different value of the extract component), although the fraction of the pungent odor of alcohol was high with a low extract component.
From the results of samples 7-1 and 7-2, it was confirmed that the desired effect can be achieved even when a fruit-flavored essence (lemon essence) is added to a high alcoholic beverage, and each evaluation also results in a more preferable result.
Claims (7)
1. A high-alcohol drink characterized by containing, as essential components,
the alcohol degree is more than 7v/v percent,
the content of the brandy essence is 0.001-0.015 w/v%,
the extract content is less than 2 w/v%.
2. The high alcoholic beverage of claim 1,
when the alcohol content is Xv/v% and the content of the brandy essence is Yw/v%, Y/X1000 is 0.10-2.00.
3. A high-alcohol drink characterized by containing, as essential components,
the alcohol degree is more than 7v/v percent,
contains brandy essence, and the content of ethyl laurate from the brandy essence is 0.003-0.05 mg/L,
the extract content is less than 2 w/v%.
4. The high alcoholic beverage of claim 3,
and when the alcohol content is set to be Xv/v% and the content of ethyl laurate derived from the brandy essence is set to be Zmg/L, the Z/X is 0.0003-0.007.
5. The high alcoholic beverage of any one of claims 1 to 4,
the alcohol is derived from more than 1 of vodka and raw material alcohol.
6. A method for producing a high-alcohol beverage,
the method comprises the following steps:
the alcohol content is more than 7 v/v%, the content of the brandy essence is 0.001-0.015 w/v%, and the content of the extract is less than 2 w/v%.
7. A method for improving flavor of a high-alcohol beverage for reducing pungent flavor and enhancing refreshing feeling of a high-alcohol beverage,
in the method, the alcohol content of the high-alcohol beverage is more than 7 v/v%, the content of the brandy essence is 0.001-0.015 w/v%, and the content of the extract component is less than 2 w/v%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018-114880 | 2018-06-15 | ||
| JP2018114880 | 2018-06-15 | ||
| PCT/JP2019/019753 WO2019239793A1 (en) | 2018-06-15 | 2019-05-17 | High-alcohol beverage, method for producing high-alcohol beverage, and method for improving flavor of high-alcohol beverage |
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| CN112771145A true CN112771145A (en) | 2021-05-07 |
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| JP (1) | JP7044876B2 (en) |
| KR (1) | KR20200137011A (en) |
| CN (1) | CN112771145A (en) |
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| WO (1) | WO2019239793A1 (en) |
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| JP2023019917A (en) | 2021-07-30 | 2023-02-09 | サントリーホールディングス株式会社 | carbonated alcoholic beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201529841A (en) * | 2014-01-24 | 2015-08-01 | Asahi Breweries Ltd | Low sugar carbonated alcoholic beverage |
| JP2015192667A (en) * | 2014-03-25 | 2015-11-05 | 麒麟麦酒株式会社 | High-alcohol drink with suppressed alcoholic feeling |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000262259A (en) * | 1999-03-19 | 2000-09-26 | Taisho Pharmaceut Co Ltd | Drink |
| JP4561559B2 (en) * | 2005-09-26 | 2010-10-13 | 大正製薬株式会社 | High-intensity sweetener-containing beverage |
| JP5851957B2 (en) * | 2012-07-31 | 2016-02-03 | 月桂冠株式会社 | Method for reducing sugar in sake and method for producing sake |
| JP5473177B1 (en) * | 2013-07-23 | 2014-04-16 | 三和酒類株式会社 | A method for improving the taste of shochu by diluting with water to adjust the alcohol concentration |
-
2019
- 2019-05-17 KR KR1020207032179A patent/KR20200137011A/en not_active Ceased
- 2019-05-17 CN CN201980039997.2A patent/CN112771145A/en active Pending
- 2019-05-17 JP JP2020525370A patent/JP7044876B2/en active Active
- 2019-05-17 WO PCT/JP2019/019753 patent/WO2019239793A1/en active Application Filing
- 2019-06-14 TW TW108120659A patent/TWI706033B/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201529841A (en) * | 2014-01-24 | 2015-08-01 | Asahi Breweries Ltd | Low sugar carbonated alcoholic beverage |
| JP2015192667A (en) * | 2014-03-25 | 2015-11-05 | 麒麟麦酒株式会社 | High-alcohol drink with suppressed alcoholic feeling |
Non-Patent Citations (3)
| Title |
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| 于清琴等: "调配白兰地的关键技术与工艺优化", 《中外葡萄与葡萄酒》 * |
| 周秀琴: "日本含醇调味料的开发", 《江苏调味副食品》 * |
| 杨景贤等: "用气相色谱-质谱联用技术鉴别法国白兰地酒的真伪优劣", 《化学世界》 * |
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| Publication number | Publication date |
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| TW202000887A (en) | 2020-01-01 |
| JPWO2019239793A1 (en) | 2020-12-17 |
| TWI706033B (en) | 2020-10-01 |
| KR20200137011A (en) | 2020-12-08 |
| WO2019239793A1 (en) | 2019-12-19 |
| JP7044876B2 (en) | 2022-03-30 |
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