200923082 九、發明說明 【發明所屬之技術領域】 本發明係關於酒精飲料，更詳細而言，係關於含有高 濃度果汁之酒精飮料。 【先前技術】 酒精飮料係廣泛地作爲嗜好性飲料、及作爲藥用酒飲 用。另外’因酒精具有殺菌或抗菌效果’所以亦添加於飲 食品，以提高保存性爲目的。然而，酒精飲料或含酒精飲 料（以下倂稱爲「酒精飲料」）係多具有酒精特有的強烈 刺激（本說明書中，亦記爲「酒精刺激」）者，亦存在因 此刺激而不喜歡酒精飲料的人。 至今’爲減低或消除如此酒精刺激，進行各種嘗試。 例如已知威士忌係經1 0〜1 0 0年程度之長期間進行熟成， 使柔和且容易飲用。因此，提出基於由如此威士忌熟成所 得之發現，添加熟成所使用之樽材之溶劑萃取物之多酚， 尤其是木樹脂酉分 (lyoniresinol ) 、 肉桂醒 (Cinnamaldehyde )、松柏醛(C ο n i f e r y 1 al d e hy d e )於酒 精飲料’消除攝取酒精飲料所過度產生的口腔內過氧化氫 等之過氧化物，藉此抑制來自酒精的刺激（專利文獻 1 ) 〇 另外’作爲減低酒精特有刺激的方法，揭示藉由添加 蔗糖素於酒精飲料，抑制起因自酒精飮料之酒精之苦味或 辛辣感之方法（專利文獻2 ) ’或藉由使含酒精飲食品含 -4- 200923082 有具有內支鏈環狀結構部份及外支鏈環狀結構部份 度爲5 0以上之葡聚糖’緩和酒精臭或該刺激’使 方法（專利文獻3)，或藉由添加胺基酸之甜菜驗 含有酒精飲食品之刺激臭之方法（專利文獻4 ) ’ 添加paradicsom paprika之果貫’消除酒精飲料具 快臭味，改善後味及呈味之方法（專利文獻5)等。 另外，揭示於含有果汁之酒精飲料，使果糖佔 汁之酒精飮料中總糖質的比率爲 6 5 w / w %以上， w/w%以上尤佳，酒精的剌激感被遮蔽，口感良好 成柔和風味（專利文獻6)。 另外，揭示製造水果酒時所使用之蒸餾酒雖具 精刺激臭而損及水果香味之缺點，但爲解決此缺 加、混合酒精於葡萄酒（wine )，所得之酒精濃度 以上之水果酒製造用葡萄酒（專利文獻7 )。 [專利文獻1]特開2006— 271273號公報 [專利文獻2]特開平8—224075號公報 [專利文獻3]特開2003 — 289824號公報 [專利文獻4]特開2003 — 204779號公報 [專利文獻5]特開平10 — 313849號公報 [專利文獻6]特開2005 — 192473號公報 [專利文獻7]特開2003 - 210154號公報 【發明內容】 發明之揭示 之聚合 溫和之 ，改善 或藉由 有的不 含有果 以 7 5 ，可形 有因酒 點，添 爲 2 0 % -5- 200923082 發明所欲解決之課題 本發明係以提供關於混合果汁及酒精所得之含有果汁 之酒精飲料，減低或消除酒精刺激之酒精飲料爲課題。 課題之解決手段 本發明者爲解決上述課題，努力進行檢討的結果，發 現使含有高濃度果汁，可減低或消除酒精飲料的缺點之酒 精刺激。接著，令人驚訝的是發現使用濃縮果汁，尤其加 熱濃縮果汁作爲上述果汁，可得到優異的功效。 3外’本發明者發現關於製造上述之含有高濃度果汁 β酒精飲料，混合高濃度果汁及高濃度酒精後，進行一定 期間貯藏’製造酒精飲料用基料，若稀釋此飲料基料，調 製酒精飮料時，可更減低或消除酒精刺激，完成本發明。 亦即’本發明之內容係如下所述。 1 ·混合酒精及果汁所得之飲料，果汁率爲8 〇 %以上之 酒精飲料。 2 ·上述1記載之酒精飮料，其中果汁係濃縮果汁。 3 ·上述2記載之酒精飲料，其中果汁係加熱濃縮果 汁。 4 ·上述1至3中任一種記載之酒精飮料’其中酒精濃 度爲4 ν / ν %以上。 5.上述1至4中任一種記載之酒精飲料係由包含 混合（A )果汁及（Β )酒精，調製混合液之步驟1 ; 〃宁存上述混合液1天以上，得到飮料用基料之步驟 -6- 200923082 2 ;及 稀釋上述酒精飮料用基料之步驟3; 之製造方法所得。 6.以加熱濃縮果汁爲有效成份之酒精呈味改善劑。 7_由配合果汁率爲80%以上之果汁，提升酒精飲料呈 味之方法。 發明之功效 本發明之含有果汁之酒精飮料係因爲不因酒精特有的 刺激而損害水果香味，所以提供作爲苦於酒精的人，尤其 苦於酒精特有的刺激感的人亦可飲用之酒精飲料。因爲本 發明之酒精飮料係含有傳統上所沒有之高濃度果汁，所以 可品嚐至今所沒有的濃厚水果感。另外，因爲含有高濃度 果汁’所以無須加入甜味料•糖類等，可品嚐來自天然水 果的甜味，亦即水果原本的甜味、美味。 混合高濃度酒精及高濃度果汁，貯藏混合物1天以 上’製造酒精飲料用基料，以稀釋液稀釋此飲料基料所得 之本發明之酒精飲料係藉由貯藏步驟使酒精與果汁充分混 合，充分地發揮水果特有的香味，並且遮蔽酒精特有的刺 激，使風味更加適當。尤其，可提供混合果汁及酒精之風 味良好之酒精飲料。另外，於此製造方法中，於容器中進 行貯藏時，因爲酒精度數高，所以塡充於容器時無須加熱 殺菌’不損及水果原本的飽水感。 200923082 用以實施發明之最佳型態 本發明係基於發現藉由配合高濃度果汁於酒精飲料， 可減低或消除於飲用時（具體上係入口時或飲用結束 時）’ 口中感到辛辣感之酒精特有的刺激（本說明書中亦 記爲「辛辣感」）者。本發明係提供混合酒精及果汁所得 之酒精飲料（本說明書中，僅記爲「飮料」），及適合製 造該飲料之酒精飲料基料（本說明書中，僅記爲「飲料基 料」）。 酒精飲料 本發明之酒精飲料係混合酒精及果汁所得之酒精飲 料。本發明中使用的果汁係直接使用水果榨汁所得果汁之 水果原汁、或將其濃縮之濃縮果汁中任一種型態。濃縮果 汁係依情況’以糖類、蜂蜜等調整糖度者、或酸度被調整 者°另外’亦可使用破碎含水果外皮之全果，僅除去種子 等尤其粗硬的固形物之全果果汁、將水果過篩之果泥、或 破碎或萃取乾燥水果果肉之果汁。 (果汁成份） 果汁的種類雖無特別限制，但可舉例如柑橘類果汁 (柳檀汁、蜜柑汁、葡萄柚汁、檸檬汁、萊姆汁等）、蘋 果汁' 葡萄汁、水蜜桃汁、熱帶水果果汁（鳳梨、番石 植、香焦、芒果 '西印度櫻桃（Acer〇la )、木瓜、百香果 等）、其他水果之果汁（梅子汁、梨子汁、杏桃汁、李子 -8- 200923082 汁、莓子汁、奇異果汁等）、蕃茄汁、胡蘿蔔汁、草莓 汁、哈密瓜汁等’可舉例如柑橘類果汁、蘋果汁、水蜜桃 汁、葡萄汁、藍莓汁、梅子汁、黑醋栗（cassis )汁等爲 宜’可舉例如柑橘類果汁、蘋果汁、水蜜桃汁、葡萄汁等 尤佳。 本發明係混合上述果汁及酒精，使果汁率成爲80%以 上之濃度’形成酒精飲料爲特徵。 一般’所謂「果汁率」係指將水果榨汁所得之水果原 汁爲100%時之相對濃度，可基於JAS規格（水果飮料之 曰本農林規格）所示之各水果特有的糖度之基準（。BX) (下表1 )或酸度之基準（％ )(下表2 )而換算。例如， 依據J A S規格時’蘋果之基準b X爲1〇。，因此，例如 B X 7 0 °之蘋果汁係7倍濃縮的蘋果汁。通常果汁量多以重 量％ (亦即每l〇〇g飲料之果汁量（g) ( w/w))所示， 但如本發明之飲料爲酒精飲料時，因爲依酒精濃度而飲料 之比重（g/ml )改變，所以即使實際上使用相同量的果 汁’仍成爲依酒精度數而果汁量（重量％ )的値相異的結 果。例如使用10g之濃縮蘋果汁（Bx70。= 7倍濃縮） 時’ 100ml之9v/v%酒精之飲料（比重爲〇 9967)爲7〇 2 重里％ ’ 1 00ml之24v/v%酒精之飲料（比重爲〇 9787 )爲 7 1 . 5重量％。 ’使用下述換昇式。另 因此’本發明中關於計算酒精飲料中之「果汁率」， 於不影響飲料中之酒精濃度下’使用l〇〇ml之酒精飲料中 所配合之濃縮果汁配合量（g ) -9- 200923082 外’算出濃縮倍率時係依據J A S規格者’果汁所加入的糖 類、蜂蜜等之糖度除外者。 果汁率（％)=〈濃縮果汁配合量（g) /1 0 0 m 1 > X〈濃縮倍 率 > X 1 00 例如以6.0g/100ml之濃度配合Bx55°之濃縮柳橙汁 於酒精飲料時中，果汁率成爲3 0%。若使用濃縮果汁作爲 果汁時’亦可製造果汁率超過1 0 0 %之飲料。例如以40.0 g/100ml之濃度，配合Bx55°之濃縮柳橙汁於酒精飲料中 時，果汁率成爲200%。 另外，本發明中所謂「果汁率」亦可以飲料中之胺基 態氮作爲指標表示。亦即，亦可以水果原汁所含之胺基態 氮作爲1 00%時之相對濃度表示。還原各種濃縮果汁作爲 100%果汁（水果原汁）時，該胺基態氮量（mg/10〇ml) (範斯萊克（VanSlyke )測定法）係柳橙：（混濁） 2 8mg、（透明）果汁17mg、葡萄柚：（混濁）29mg、 (半透明）23mg、（透明）26mg、葡萄：（康科特葡 萄，Concord) 23mg、（白葡萄）3mg、（巨峰）18mg、蘋 果：（混濁）9mg ' (透明）7mg、水蜜桃：（透明） 1 6mg。因此，關於例如以蘋果透明果汁及酒精爲原料之本 發明之酒精飲料’分析胺基態氮量（範斯萊克測定法）， 爲1 5 m g /1 0 0 m 1時’果汁率約爲2 〇 〇 %。另外，胺基態氮量 通常多以每l〇〇g欧料的量（mg/l〇〇g)表示，但爲不受飲 -10- 200923082 料中之酒精濃度影響，使用1 〇 〇 m 1酒精飲料中之胺基態氮 的量（mg/l〇〇ml)。 [表1] 水果名 糖度之基準(°Bx) 水果名 糖度之基準(°Bx) 柳橙 11 西洋梨 11 溫州蜜柑 9 柿 14 葡萄柚 9 搵桴 10 蘋果 10 李 6 葡萄 11 杏 7 鳳梨 11 蔓越莓 7 水蜜桃 8 香蕉 23 夏季蜜柑 9 木瓜 9 八朔柑 10 奇異果 10 伊予柑 10 芒果 13 栊柑 11 番石榴 8 臺灣香檬(Shiikuwasha) 8 百香果 14 曰本梨 8 [表2] 水果名 酸度之基準(％) 檸檬 4.5 萊姆 6 梅 3.5 Cabos 3.5 本發明之飲料中，果汁之配合量係只要果汁率爲80% 以上’因應嗜好而可選擇，但一般該上限係果汁率爲 8 00 %程度，以400%程度爲宜，以200%程度尤佳。本發明 中，果汁係可使用單獨1種，亦可倂用2種以上。倂用2 -11 - 200923082 種以上的果汁時’各果汁之果汁率合計係配合於飲料中， 爲80%以上，未達800%，以80%以上’未達4〇0%爲宜， 以8 0 %以上，未達2 0 0 %尤佳。 本發明之飲料係如上所述’因爲含有果汁率換算爲高 濃度之果汁’所以無須加入甘味料•糖類等’可品嚐來自 天然水果之甜味，亦即水果原本的甜味、美味。 (濃縮果汁） 作爲得到濃縮果汁用之果汁濃縮法’已知一般爲加熱 濃縮法及冷凍濃縮法。若依據加熱濃縮法’雖可濃縮糖度 至成爲8 0度（B X 8 0 ° )之高濃度’但因加熱損及果汁的 品質，尤其風味，伴隨著不愉快臭味。另一方面’若依據 冷凍濃縮法，雖可防止果汁品質降低’但若濃縮液黏度上 升時，變得不能分離冰，難以充分地提高濃縮度。通常只 能濃縮2〜3倍程度。本發明之濃縮果汁雖可使用上述加 熱濃縮果汁及冷凍濃縮果汁中任一種，但藉由本發明者等 之檢討，發現尤其使用加熱濃縮果汁，可減低或消除酒精 的辛辣感。本發明中所謂的加熱濃縮果汁，只要爲經加熱 濃縮的果汁即可，雖無特別限制，但以高溫短時間所濃縮 者尤其有效。高溫短時間濃縮之條件係該業者可適當設定 者，但通常爲70〜100 °C，2〜3分鐘程度之加熱。使用加 熱濃縮果汁時，可減低或消除辛辣感之機制雖不明朗’但 推測係起因於因加熱而低沸點成份揮發，發生適當的加熱 臭（二甲基硫等），糖類與存在於果汁中之蛋白質或胺基 -12- 200923082 酸之胺基發生梅納反應（maillard reaction)。因此，推 測即使爲不伴隨著濃縮，施以相同程度之加熱處理（7 0〜 1 00 °C ’ 2〜3分鐘程度之加熱）之果汁，仍可得到同樣的 減低酒精辛辣感之作用者。所謂藉由使用如此之加熱處理 果汁（尤其加熱濃縮果汁），減低酒精辛辣感，提升呈味 之由加熱濃縮果汁之改善酒精飲料呈味作用係由本發明者 等最初所發現的。 本發明之酒精飲料中，使用加熱濃縮果汁時，如上所 述’因爲由加熱而果汁本身的品質降低，所以應避免過度 濃縮，加熱濃縮果汁係使用濃縮成1 〇倍以下者，以8倍 以下者爲宜，以7倍以下者尤佳。 (果汁中之可溶性低分子多酚） 本發明係配合果汁於酒精，使果汁率成爲8 0 %以上 時’雖酒精刺激被減低，但因爲此功效若於果汁中存在特 定濃度之可溶性低分子多酚時，可更加發揮，所以適宜。 在此所謂的可溶性低分子多酚係指將稀釋成適當濃度的果 汁，以高效能液相層析儀（HPLC )分析，於一定滯留時 間所出現的波峰群。HPLC分析之詳細內容係如下所述。 使用 HPLC裝置：HPLC —電化學偵測器CoulochemHI (開 發.製造：美國 ESA公司，輸入.銷售：MC Medical (股）’具有分析槽（Analytical cell ) : 501 1A型’保護 槽.5020 型’及調節槽（conditi〇ning cell) : 5021 型） -13- 200923082 管柱：Capcellpak C- 18AQ ( 5 " m，內徑爲 4_6mm) 150mm’資生堂股份有限公司製） 移動相A : 4 0 %甲醇，6 0 %之5 0 m Μ醋酸鈉/水’ P H 5.0 移動相B : 7 %甲醇，9 3 %之1 〇 〇 m Μ醋酸鈉/水’ P H 5 · 2 以表3之濃度梯度條件，以流量：lmL/min沖提。 [表3] (HPLC移動相之濃度梯度條件) 時間 移動相A 移動相B 0分 20% 80% 1分 40% 60% 3.5分 80% 20% 20分 80% 20% 30分 20% 80% 40分 20% 80% 試料係精秤適當量的果汁，移動相A/B= 20/80，增加 體積成lOmL，以膜瀘器（孔徑：〇_45 // m，材質：PTFE， ADVANTEC )過濾而調製。注入1〇 # 1量之試料於 HPLC。 以上述條件進行果汁試料之HpLC分析。另外，對於 作爲基準之沒食子酸水溶液（1 mg/L ) ’亦以相同條件進 行HPLC分析，預先測定沒食子酸波峰之滯留時間與沒食 子酸（濃度1 m g / L )之波峰面積。果汁試料於Η P L C分析 中’自没食子酸之滯留時間之時間點（約2.4分）至20 分鐘之間所出現的色譜圖中之波峰群，總括定義爲可溶性 -14- 200923082 低分子多酚。接著，上述滯留時間所檢測之果汁試料之色 譜圖之波峰面積合計，除以沒食子酸水溶液（濃度 1 mg/L )的色譜圖之波峰面積之相對比，換算成水果原汁 (果汁率1 〇〇% )，可作爲果汁中之可溶性低分子多酚之 濃度使用。 配合於本發明之酒精飲料之果汁，以水果原汁換算， 以含有0.9mg/L以上之可溶性低分子多酚量爲宜。 '酒精飲料中所含有之來自果汁之可溶性低分子多酚若 於果汁中之水果原汁換算之可溶性低分子多酚濃度明顯， 由該酒精飲料中之果汁率，可容易地計算。 酒精飲料中之可溶性低分子多酚濃度（mg/L )係以 0_7mg/L以上，未達2 70mg/L爲宜，以0_7mg/L以上，未 達135mg/L尤佳，以〇.7mg/L以上，未達70mg/L更好。 本發明之酒精飮料係除了上述特定濃度之可溶性低分 子多酚，若另外含有特定濃度之蘋果酸時，因爲可更減低 酒精具有的辛辣刺激感，所以適宜。本發明之酒精飲料中 之適合的蘋果酸濃度係0.1 5w/v%以上。本發明之酒精飲 料係除了上述特定濃度之可溶性低分子多酚及蘋果酸以 外，若另外含有特定濃度之葡萄糖時’因可更減低酒精具 有的辛辣刺激感，所以適宜。本發明之酒精飲料中適合之 葡萄糖濃度係4w/v%以上。 (酒精成份） 本發明中可使用之酒精係只要含可飮用之酒精即可， -15- 200923082 並無特別限制，可使用1種或組合2種以上之例如釀造酒 精、烈酒類（例如琴酒、伏特加、蘭姆酒、龍舌蘭酒 (Tequila)、原酒（new spirit)等之烈酒、及原料用酒 精等）、香甜酒類（L i q u e u r )、威士忌類（例如威士忌、 白蘭地等）或燒酎（甲類、乙類）等、另外，清酒、葡萄 酒、啤酒等之釀造酒。 適宜的是依配合果汁的種類，以選擇更引發水果香味 或風味之酒精爲宜，可舉例如果汁爲葡萄柚或葡萄時爲烈 酒•白蘭地，蘋果時爲烈酒•蘭姆酒。 本發明之酒精飲料中，酒精係可爲任意的配合量，認 可本發明於廣泛的酒精濃度範圍之功效。對酒精特有刺激 之感覺方式雖因而異’但飮料整體中，lv/v%以上，尤其 4v/v〇/。以上時發生酒精刺激感，所以於如此酒精濃度之飲 料’可更發揮本發明之功效。酒精未達丨v/v%之酒精飲 料，少感到半辣感。另外，酒精之配合量之上限雖無限 制’但作爲酒精飲料之通常濃度爲50v/v%以下，以 40v/v%爲宜’以30v/v%尤佳，以2〇v/v%更好。因此，本 發明之酒精飲料之酒精濃度亦於此範圍爲宜。 (其他成份） 本發明之飲料中，除了果汁及酒精之外，只要不損及 上述性質，通常可配合如配合於含有酒精飲 類、香料、維生素、色素類、抗氧化劑、甜酸: 料、乳化劑、保存料、調味料、萃取物類、調整劑、 -16- 200923082 品質安定劑等，但如上所述’本發明之飲料係含有高濃度 果汁，可品嚐至今未有的濃厚水果感’不加甘味料•糖類 等，可品嚐來自天然水果的甜味’亦即水果原本的甜味、 美味者。因此，就品嚐來自水果原本美味的觀點，作爲其 他成份係以選擇不改變糖酸味者，不賦予異味者爲宜，具 體上以選擇一種以上選自香料、色素類、抗氧化劑等爲 宜。 本發明飮料之pH雖無特別限制，但就含有高濃度果 汁之觀點，亦即，就保持作爲水果系飮料之嗜好性之觀 點’以酸性爲宜。具體上，以ρΗ2·0〜5.0爲宜，以pH3.0 〜4 · 5尤佳。 飲料基料 本發明係提供可減低酒精辛辣感之酒精飲料者，另 外’亦可提供此酒精飲料製造用之飲料基料。所謂此飲料 基料係指以水、碳酸水等之稀釋液稀釋，調製飲用之酒精 飲料用之飮料基料。飲料基料係適合於藉由稀釋而製造家 庭飲用的酒精飲料、店舖供應飲用的酒精飲料、自動販賣 機內之酒精飮料等。 本發明之含有高濃度果汁之酒精飲料或飲料基料係藉 由配合局濃度果汁’可減低或消除酒精特有的辛辣感之酒 精飲料或飲料基料。 藉由包含 (1 )混合高濃度果汁及高濃度酒精之步驟1 ; -17- 200923082 (2 )貯存此混合液之步驟2 ;及 (3 )稀釋此貯存液成飲料之步驟3 ; 之製造方法製造，可更減低酒精特有的辛辣感。亦即，因 爲經由貯藏果汁及酒精之混合液一定期間之步驟，尤其可 減低酒精的辛辣感。 (果汁成份） 本發明之飲料用基料係混合酒精及果汁所得。作爲在 此使用之果汁，可選擇使用各種調製上述本發明之酒精飲 料使用之果汁，與酒精飲料時同樣地使用果汁中之濃縮果 汁，尤其以加熱濃縮果汁爲宜。本發明之飲料中使用加熱 濃縮果汁時，就因加熱而果汁之品質降低之觀點，加熱濃 縮果汁係使用濃縮成1 〇倍以下者，以8倍以下者爲宜， 以7倍以下者尤佳。使用加熱濃縮果汁時，如上所述，更 有效地減低或消除酒精辛辣感。 使用濃縮果汁時，因爲來自水果之混濁成份或難溶性 成份之不溶解化，引起沈澱或增黏等之問題，所以使用果 汁部份或全部經澄清化處理之果汁，亦即透明果汁或半透 明果汁爲宜。作爲澄清化處理之方法，已知有精密過濾 法、酵素處理法、超濾法等，以該任一種方法所處理者皆 可。 本發明之飮料基料係適合提供所謂的藉由使用消費者 喜好的稀釋液（溶劑），例如水、碳酸水、果汁、牛奶、 優酪乳飲料、茶等，稀釋成喜好的濃度，可調製喜好的酒 -18- 200923082 精飮料之新式S了作型稀釋飲料。因爲本發明之飲料基料係 稀釋時，該稀釋酒精飲料中之果汁率爲80%以上時，可減 低或消除酒精特有的辛辣感者，所以考慮稀釋液的種類或 里’決疋配合於飲料基料之果汁量即可。一般飲料基料中 果汁的量係果汁率爲200%以上，以3 00%以上爲宜，以 3 2 0 %以上尤佳，以3 5 〇 %以上更好。果汁配合量之上限係 果汁率爲8 0 0 %程度，以7 0 0 %程度爲宜。 如上所述’本發明之飲料基料係配合高濃度果汁。依 據果汁的種類或量’飲料基料成爲高黏度。因此，本發明 之飲料基料係後述之容器裝之形態時，倒入飲料基料於玻 璃杯時’發生難以倒入，難以計量等之不適合狀況。就如 此觀點，適合使用濃縮倍率爲8倍以下，以7倍以下爲宜 之濃縮果汁及/或果汁至少部份經澄清化處理之果汁。 (酒精成份） 作爲本發明之飲料基料所使用之酒精係可使用與上述 本發明之飲料相同的酒精。尤其，因爲本發明之飲料基料 係適合使用爲製造稀釋飮料用之飲料基料，所以稀釋時以 保持一定量的酒精（具有作爲酒精飲料之酒精濃度）爲 宜。因此’本發明之飲料基料中之酒精濃度，考慮稀釋 時’爲9v/v%以上’以12v/v%以上爲宜，以16Wv%以上 尤佳’該上限爲50v/v%以下，以40 v/v%以下爲宜，以30 v/v%以下尤佳。 特公昭62- 5 5 90號公報中揭示酒精濃度爲12v/v%以上 -19- 200923082 之濃縮果汁係不發酵，即使保存中存在酵母菌，亦不影響 內容物品質。依據此記載，若配合酒精濃度成爲I2v/v% 以上時’混合酒精與果汁（尤其濃縮果汁）所得之本發明 之飲料基料係無須加熱殺菌，可防止因加熱而引起風味變 化等之品質劣化，可得到水果原本的飽水感。 (貯藏混合液） 本發明之酒精飮料或飲料基料係如上述，藉由經由貯 藏果汁及酒精之混合液一定期間以上之步驟，尤其可更有 效地減低或消除酒精之辛辣感。此貯藏步驟中之貯藏期間 雖依混合液中之酒精濃度或貯藏溫度等而異，但通常至少 爲1天以上，以1週以上爲宜，以2週以上尤佳，以3週 以上更好。貯藏時間若超過一定期間時，不能再進一步改 善飮料中酒精之辛辣感，另外，因爲認爲曾經改善過之辛 辣感係實質上無變化，所以上述之貯藏期間係無上限。但 是’若考慮作爲飲料基料之保存性，應止於3年以內’以 2年以內爲宜，以1年以內更好。 貯藏步驟通常於約1 0〜約60。(：之溫度，以常溫下進 行爲宜。貯藏步驟係經時地試飲果汁與酒精之混合液’當 辛辣感不再變化時，可結束。另外，依據試驗，因爲於5 5 °C保存1天，大致相當於常溫保存1個月之狀態，所以評 估本發明之飲料基料之辛辣感時，以5 5 t保存1天者作爲 迅速試驗結果而可評估。 貯藏步驟若爲混合酒精與果汁之狀態，即使靜® Μ -20- 200923082 態，或移動或攪拌下，亦可進行。若考房 用時，塡充果汁及酒精的混合液於容器f 容器中進行貯藏係簡便的。容器的形態立 提供以塑膠爲主要成份之成形容器、金遷 塑膠薄膜所層合之層合紙容器、玻璃瓶笔 若考慮稀釋飲用時，以一次使用完畢之容 如個別小袋（P 〇 t i ο n p a c k )或小袋包裝等 型態爲宜。一同包裝複數個個別包裝者， 等風味相異者於小型容器以銷售時，消· 氣氛’便於孚受各種風味，非常便利。作 個谷益1之Ια料基料之_充量係依該酒精 異，但通常爲l〇mL〜80mL，以 20mL， 30mL〜50mL尤佳。 (稀釋飲料基料） 以稀釋液稀釋如上述所得之本發明之 到本發明之酒精飲料。在此，作爲稀釋箱 之可飲用之液體’任一種皆可使用，可 水、果汁、牛奶、優酪乳飲料、茶等。1 之飲料係不損及水果香味，可減低或消阔 所以活用水果原本香味之稀釋液，具體』 之甜酸味係成爲與鮮果（或水果原汁）牛丨 液係選擇不含糖類（甘味料）或酸類（座 鮮果（或水果原汁）之甜酸味相同程度^ :作爲飲料基料使 '爲容器裝，若於 .無任何限制，可 罐、與金屬箔或 之通常型態，但 封小型容器（例 )所個別包裝之 尤其複數個口味 者可因應當時的 別包裝時之每1 濃度、果汁率而 60mL爲宜，以 飲料基料，可得 ’只要係如上述 舉例如水、碳酸 其，因爲本發明 酒精的刺激者， ’本發明之飲料 同者，亦即稀釋 味料）者，或與 稀釋液、或不含 -21 - 200923082 兒茶素等澀味成份者等爲宜，例如適合使用水、碳酸水、 牛奶、優酪乳飲料、果汁等。 以下係由實施例更詳細地說明本發明，但本發明並非 侷限於此等者。另外，記錄果汁率時，關於超過100% 者’捨去個位的數値而記載。例如3 1 5 %時，記爲3 1 0 %。 【實施方式】 [實施例1 ] 藉由下述之a)〜d)之製造方法，以表4所示組成， 分別製造1 〇 〇 m L之果汁率爲5 0、8 0、8 3、2 0 0 %之酒精飲 料（酒精濃度·· 16v/v% )。另外，使用之Balencia濃縮果 汁係以水果原汁換算，含有1 · 2 3 m g / L之可溶性低分子多 酚，比重爲1 .3 1。 a )添加酒精於水果原汁，接著以水稀釋 b )添加水於濃縮果汁，接著以酒精稀釋 c )添加酒精於濃縮果汁，接著以水稀釋 d )混合濃縮果汁與酒精，塡充於玻璃瓶，關蓋，於 5 5 °C保存1天（相當於常溫下1個月）後，以水稀釋 -22- 200923082 [表4] a b，c，d 果汁率 50% 80% 83% 200% 果汁率 50% 80% 83% 200% Balencia 水果 原汁(Bxll) 5〇g 8〇g 83g — — — — 一 Balencia 濃縮 果汁(Bx66) — — 一 — 8.67g 14.1g 14.6g 37.2g Alc(95%) 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 水 適量(總量100ml) ※水果原汁：以家庭搾汁裝置,自水果(鮮果)製造果汁者 ※濃縮果汁：由加熱濃縮之6倍濃縮透明(經澄清化處理)果汁 ※八：^(酒精）：蒸餾酒 關於所得之酒精飲料，由4位品評師，以4分法（4 分：不感到辛辣感，3分：幾乎不感到辛辣感，2分：感 到些許辛辣感，1分：感到辛辣感）評估酒精之辛辣感， 求出該平均。 結果如表5所示。如表5所示，果汁率爲80 %以上之 I 酒精飲料與果汁率爲50%之酒精飲料相比較，辛辣感減 低。另外，混合酒精及濃縮果汁貯藏後，以水稀釋而製造 之果汁率爲8 0 %以上之酒精飲料（d )與混合酒精及濃縮 果汁後立即以水稀釋而製造之酒精飲料（b )及（c )比 較，酒精的辛辣感減低。 -23- 200923082 [表5] a b d 果汁率 1.25 1.25 1.25 1.25 0¾ 83% 200% - —-.0 2.0 (不能製造） 25 2.25 2.5 25 2.25 2.5 .0 3.0 3.5 [實施例2] 以與實施例1之製造方法a )〜d )相同的 (爲各製造方法A )〜D ))，以表6所示組成 造果汁率爲5〇、8〇、96、2〇〇%之酒精飲料（酒 4 V / V /〇 ) ’與貫施例1同樣地操作’評估關於辛 外，原材料係使用與實施例1相同者。 評估結果如表7所示。如表7所示，酒 4/V/V%之酒精飲料’果汁率爲80 %以上之酒精飲 率爲5〇%之酒精飲料相比較，辛辣感減低。另外 精及濃縮果汁目宁藏处 "τ _後，以水稀釋而製造之果汁率 上之酒精飲料（ ~ L D )與混合酒精及濃縮果汁後立 釋而製造之酒精飲於丨^ 曰相队+4 ( B )及（C )比較，酒精的 低。 製造方法 ，分別製 精濃度： 辣感。另 精濃度爲 料與果汁 ’混合酒 爲80%以 即以水稀 辛辣感減 -24- 200923082 [表6] A b，c，d 果汁率 50% 80% 96% 200% 果汁率 50% 80% 96% 200% Balencia 水果 原汁(Bxll) 5〇g 8〇g 95.8g — 一 — — — Balencia 濃縮 果汁(Bx66) — — — — 8.58g 13.9g 16.7g 36.6g Alc(95°/〇) 4.2ml 4.2ml 4.2ml — 4.2ml 4.2ml 4.2ml 4.2ml 水 適量(總量l〇〇mI) [表7] 果汁率50X 80% 96% 200X A 3.25 3.25 3.25 (不能製造） B 3.25 3.5 3.75 4.0 C 3.25 3.5 3.75 4.0 D 3.25 3.75 4.0 4.0 [實施例3] 混合如表8所示之各種濃縮果汁（葡萄柚、蘋果、巨 峰、白葡萄、水蜜桃）及酒精，調製果汁率約爲160%之 飲料基料（a )及果汁率約爲200%之飲料基料（b )。塡 充此飲料基料總量（1 0 0 m L )於小型密封容器（玻璃 瓶），於常溫下保存（貯藏）2週。保存後’倒入飮料基 料總量（1 OOmL )於玻璃杯，加水使總量成爲200mL，調 製果汁率約80%及果汁率約1 00%之酒精飲料。此時使用 之各種濃縮果汁（葡萄柚、蘋果、巨峰、白葡萄 '水蜜 -25- 200923082 桃），以水果原汁換算，分別含有 1 7.8 0 m g / L、1 4.6 1 mg/L、33.32mg/L、0.93mg/L、1.30mg/L 之可溶性低分子 多酚。另外，各比重爲1 . 2 3、1 . 3 5、1 . 2 6、1 . 3 5、1 . 3。飲 用評估時，任一種酒精飲料皆未感到酒精之辛辣感，酒精 與水果香味混合，成爲美味而容易飲用者。 另外，雖直接飲用上述保存之飲料基料，但未感到酒 精之辛辣感，爲容易飲用者。 -26 - 200923082 【8£ ίύή X) 1 1 1 1 bO CN 8.4ml 適量(總量l〇〇ml) Wi cd 1 1 1 1 33.0g 8.4ml 白葡萄 XI 1 1 1 GO 1 8.4ml 1 1 1 艺 1 8.4ml 巨峰 Xi 1 1 41_2g ! 1 8.4ml κί 1 1 (3ΰ rn m 1 1 8.4ml 蘋果 X) 1 bO _ 1 1 ! 8.4ml cd 1 1 1 1 1 8.4ml 葡萄柚 Xi 41.2g ! 1 1 ! 8.4ml a 果汁 cn ro 1 1 1 1 8.4ml 葡萄柚透明濃縮果汁(Bx45) 蘋果透明濃縮果汁(Bx70) 巨峰透明濃縮果汁(Bx55) 白葡萄透明濃縮果汁(Bx66) 水蜜桃透明濃縮果汁(Bx40) %90vsxborl寸 q 翠挪« %s(N=9xt>0寸.寸e q 擗礙in %90(Ν=ςχ(3ϋ(Ν_Ι寸 q 會Μ %ol(N=AXOLoornq 眯觀 %90<Nnsx3(N.l 寸 q€_ 猶 掛±昧 Mf±,帐 If±帐 Mf±:BK 條±帐 %s9I=(t帐躍瓣g}Ast7xs)9<DO0Te ”窣綱« %99T(t;iK獾_φ9νο9ΧΗ)9χΜ9.ζ,<Νβ 擗睡-m %ln9T(±aKilai^nK^寸 χβςχΜο.εε d#ω %89l=(t咪 ϋ«ιφ/;ο/.χ®ζ,χΜο·寸<Νβ 咪觀 %$91"(±:,睞獾«|逛^51^3)9<§0.£^^«_牺 Mf±:BK 掛tlffiK IftlBK ittlSK :讲^略※ -27- 200923082 [實施例4 ] 混合如表9 葡萄）及酒精， $示之各種濃縮果汁200923082 IX. Description of the Invention [Technical Field of the Invention] The present invention relates to an alcoholic beverage, and more particularly to an alcoholic beverage containing a high concentration of fruit juice. [Prior Art] Alcoholic beverages are widely used as hobby beverages and as medicinal liquors. In addition, because alcohol has a bactericidal or antibacterial effect, it is also added to foods for the purpose of improving preservation. However, alcoholic beverages or alcoholic beverages (hereinafter referred to as "alcoholic beverages") are highly irritating to alcohol (also referred to as "alcohol stimulation" in this specification), and there is also a stimulating and dislike of alcoholic beverages. People. To date, various attempts have been made to reduce or eliminate such alcohol stimuli. For example, it is known that whiskey is cooked over a period of 10 to 100 years, making it soft and easy to drink. Therefore, it is proposed to add a polyphenol which is a solvent extract of a coffin used for the ripening based on the discovery of such a whisky, in particular, a lyoniresinol, a Cinnamaldehyde, a coniferaldehyde (C ο nifery 1). Al de hy de ) eliminates the peroxide in the oral cavity caused by the excessive intake of alcoholic beverages in alcoholic beverages, thereby suppressing the stimulation from alcohol (Patent Document 1) 〇 In addition, as a method of reducing alcohol-specific stimuli A method for suppressing the bitterness or pungency of alcohol caused by alcoholic beverage by adding sucralose to an alcoholic beverage (Patent Document 2) 'or by having an alcoholic food and drink containing -4-200923082 having an inner branch chain a part of the structure and an outer branch of the ring structure having a partial degree of more than 50% of the glucan's mitigation of alcohol odor or the stimulus' method (Patent Document 3), or by adding an amino acid beet test to contain alcohol Method of stimulating odor of food and beverage (Patent Document 4) 'Adding the fruit of paradicsom paprika' eliminates the odor of alcoholic beverages and improves the aftertaste and taste Patent Document 5). In addition, it is disclosed in alcoholic beverages containing fruit juice, so that the ratio of total saccharide in the alcoholic beverage of fructose to juice is 6 5 w / w % or more, w/w% or more is particularly good, the stimuli of alcohol are blocked, and the taste is good. It is a soft flavor (Patent Document 6). In addition, it is revealed that the distilled liquor used in the manufacture of fruit wine has the disadvantage of stimulating the odor and damaging the fruit scent, but in order to solve the problem of adding and mixing alcohol in wine, the obtained alcoholic liquor is used for the production of fruit wine. Wine (Patent Document 7). [Patent Document 1] Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. [Patent Document 5] Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. 2003-210154. Some do not contain fruit to be 7 5 , and can be shaped as a wine point, adding 20% -5 - 200923082 The problem to be solved by the invention The present invention provides an alcoholic beverage containing fruit juice obtained by mixing juice and alcohol, and reducing Or eliminate alcohol-stimulated alcoholic beverages as a subject. In order to solve the above problems, the inventors of the present invention have made an effort to carry out a review, and have found that alcohol containing a high concentration of fruit juice can reduce or eliminate the disadvantages of alcoholic beverages. Then, it was surprisingly found that the use of concentrated juice, especially heated concentrated juice, as the above juice, can obtain excellent effects. 3 outside the 'inventors found that the manufacture of the above-mentioned high-concentration juice beta alcoholic beverage, mixed with high-concentration juice and high-concentration alcohol, for a certain period of storage 'making alcoholic beverage base, if diluted this beverage base, brewing alcohol In the case of dip, the alcohol stimulation can be further reduced or eliminated to complete the present invention. That is, the contents of the present invention are as follows. 1 • Alcoholic beverages with a juice rate of 8 〇 % or more. 2. The alcoholic beverage described in the above 1, wherein the juice is a concentrated juice. 3. The alcoholic beverage according to the above 2, wherein the juice is heated to concentrate the juice. 4. The alcoholic beverage described in any one of the above 1 to 3 wherein the alcohol concentration is 4 ν / ν % or more. 5. The alcoholic beverage according to any one of the above 1 to 4, which comprises the step of preparing a mixed liquid by mixing (A) fruit juice and (Β) alcohol, and storing the mixed liquid for one day or more to obtain a base material for the dip material. Step -6-200923082 2; and the method of the third step of diluting the above-mentioned base for alcoholic beverage; 6. Alcohol taste improving agent with heated concentrated juice as an active ingredient. 7_ A method of improving the taste of alcoholic beverages by using a juice with a juice rate of 80% or more. EFFECTS OF THE INVENTION The juice-containing alcoholic beverage of the present invention is an alcoholic beverage which can be consumed by a person who suffers from alcohol, especially a person who suffers from the irritating feeling of alcohol, because it does not impair the fruit flavor by the stimulation of alcohol. Since the alcohol tanning material of the present invention contains a high-concentration fruit juice which is not conventionally used, it is possible to taste a strong fruit feeling which has not been available so far. In addition, because it contains high-concentration juice, it is not necessary to add sweeteners, sugars, etc., and you can taste the sweetness from natural fruits, which is the original sweetness and deliciousness of the fruit. Mixing high-concentration alcohol and high-concentration juice, storing the mixture for more than one day', making a base for alcoholic beverages, and diluting the beverage base with a diluent to obtain the alcoholic beverage of the present invention by using a storage step to thoroughly mix the alcohol and the juice, fully It exerts the unique aroma of the fruit and masks the unique stimuli of the alcohol to make the flavor more appropriate. In particular, it is possible to provide alcoholic beverages with a good blend of juice and alcohol. Further, in this production method, when it is stored in a container, since the alcohol content is high, it is not necessary to heat and sterilize when it is filled in the container, so that the original feeling of fullness of the fruit is not impaired. 200923082 BEST MODE FOR CARRYING OUT THE INVENTION The present invention is based on the discovery that by blending a high concentration of fruit juice in an alcoholic beverage, it is possible to reduce or eliminate alcohol that is pungent in the mouth when drinking (specifically at the time of entrance or at the end of drinking) The unique stimuli (also referred to as "spicy sensation" in this manual). The present invention provides an alcoholic beverage obtained by mixing alcohol and fruit juice (in this specification, simply referred to as "drinking"), and an alcoholic beverage base suitable for the production of the beverage (in this specification, simply referred to as "beverage base"). Alcoholic beverage The alcoholic beverage of the present invention is an alcoholic beverage obtained by mixing alcohol and juice. The fruit juice used in the present invention is directly used in the form of the fruit juice of the juice obtained by fruit juice or the concentrated juice which is concentrated. Concentrated juices are based on the situation of adjusting the sugar content with sugar, honey, etc., or the acidity is adjusted. In addition, the whole fruit can be used to break the whole fruit with the fruit skin, and only the whole fruit juice such as seeds, which is particularly coarse and solid, will be removed. Fruit sifted fruit puree, or juice that breaks or extracts dried fruit flesh. (Jussue Ingredients) The type of the juice is not particularly limited, but examples thereof include citrus juice (willowwood juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, and tropics. Fruit juice (pineapple, peony, incense, mango 'Acer〇la, papaya, passion fruit, etc.), other fruit juice (plum juice, pear juice, apricot juice, plum -8- 200923082 Juice, raspberry juice, exotic juice, etc.), tomato juice, carrot juice, strawberry juice, cantaloupe juice, etc., for example, citrus juice, apple juice, peach juice, grape juice, blueberry juice, plum juice, black currant ( It is preferable to use cassis, juice, etc., for example, citrus juice, apple juice, peach juice, grape juice, and the like. The present invention is characterized in that the above-mentioned fruit juice and alcohol are mixed so that the juice rate becomes 80% or more and the alcoholic beverage is formed. Generally, the so-called "fruit juice rate" refers to the relative concentration of the fruit juice obtained by juicing the fruit juice to 100%, and can be based on the standard sugar content of each fruit shown in the JAS specification (the standard of the fruit and vegetables). BX) (Table 1 below) or the base of acidity (%) (Table 2 below). For example, according to the J A S specification, the benchmark b X of Apple is 1〇. Therefore, for example, apple juice of B X 70 ° is 7 times concentrated apple juice. Usually, the amount of juice is mostly expressed by weight% (that is, the amount of juice per gram of beverage (g) (w/w)), but when the beverage of the present invention is an alcoholic beverage, the proportion of the beverage is based on the alcohol concentration. (g/ml) changes, so even if the same amount of juice is actually used, it is a result of the difference in the amount of juice (% by weight) depending on the alcohol content. For example, when using 10g of concentrated apple juice (Bx70. = 7 times concentrated), '100ml of 9v/v% alcoholic beverage (specific gravity is 〇9967) is 7〇2 weight % '1 00ml of 24v/v% alcoholic beverage ( The specific gravity is 〇9787), which is 71.5% by weight. 'Use the following upgrade type. In addition, the present invention relates to calculating the "fruit juice rate" in an alcoholic beverage, and does not affect the alcohol concentration in the beverage. The amount of concentrated juice blended in the alcohol beverage using l〇〇ml (g) -9- 200923082 In addition, the calculation of the concentration ratio is based on the sugar content of the sugar, honey, etc. added by the juice of the JAS standard. Juice rate (%) = <concentrated juice amount (g) / 1 0 0 m 1 > X <concentration ratio> X 1 00 For example, when the concentrated orange juice of Bx55° is blended in an alcoholic beverage at a concentration of 6.0 g/100 ml In the middle, the juice rate is 30%. If you use concentrated juice as a juice, you can also make a beverage with a juice rate of more than 100%. For example, at a concentration of 40.0 g/100 ml, when the concentrated orange juice of Bx 55° is used in an alcoholic beverage, the juice rate becomes 200%. Further, the "fruit juice rate" in the present invention can also be expressed by using the amine-based nitrogen in the beverage as an index. That is, it can also be expressed as the relative concentration of the amine-based nitrogen contained in the fruit juice as 100%. When reducing various concentrated juices as 100% juice (fruit juice), the amount of nitrogen in the amine (mg/10〇ml) (VanSlyke assay) is orange: (turbid) 2 8mg, (transparent) Juice 17mg, grapefruit: (turbid) 29mg, (translucent) 23mg, (transparent) 26mg, grape: (Concord), 23mg, (white grape) 3mg, (Jufeng) 18mg, apple: (turbid) 9mg '(transparent) 7mg, peach: (transparent) 1 6mg. Therefore, regarding the analysis of the amine nitrogen content (Vanslake measurement method) of the alcoholic beverage of the present invention, which is based on apple transparent juice and alcohol as a raw material, the juice rate is about 2 〇 when it is 15 mg / 1 0 0 m 1 . 〇%. In addition, the amount of nitrogen in the amine is usually expressed in an amount per mg (l/l 〇〇g), but it is not affected by the alcohol concentration in the -10-200923082 material, and 1 〇〇m 1 is used. The amount of amine-based nitrogen in alcoholic beverages (mg/l〇〇ml). [Table 1] Fruit name sugar standard (°Bx) Fruit name sugar standard (°Bx) Orange orange 11 Western pear 11 Wenzhou mandarin 9 Persimmon 14 Grapefruit 9 搵桴 10 Apple 10 Li 6 Grape 11 Apricot 7 Pineapple 11 Berry 7 Peach 8 Banana 23 Summer Mandarin Orange 9 Papaya 9 Bilberry 10 Kiwi 10 Izu Mango 10 Mango 13 Capsule 11 Guava 8 Taiwanese Lemon (Shiikuwasha) 8 Passion Fruit 14 Sakamoto Pear 8 [Table 2] Fruit Name Base of acidity (%) Lemon 4.5 Lyme 6 Plum 3.5 Cabos 3.5 In the beverage of the present invention, the amount of the juice is as long as the juice rate is 80% or more, 'they can be selected according to the preference, but generally the upper limit is the juice rate of 8 00. The degree of % is preferably 400%, especially 200%. In the present invention, the juice may be used alone or in combination of two or more. When using 2 -11 - 200923082 kinds of juices, the total juice rate of each juice is more than 80%, not more than 800%, and 80% or more 'not up to 4〇0%. More than 80%, less than 200% is especially good. The beverage of the present invention is as described above. "Because the fruit juice rate is converted into a high-concentration juice", it is not necessary to add a sweetener, a sugar or the like, and the sweetness of the natural fruit, that is, the original sweetness and taste of the fruit can be tasted. (Concentrated fruit juice) As a juice concentration method for obtaining concentrated juice, it is known that it is generally a heating concentration method and a freeze concentration method. According to the heating concentration method, the sugar content can be concentrated to a high concentration of 80 degrees (B X 8 0 °), but the quality of the juice is deteriorated by heating, and the flavor is particularly high, accompanied by an unpleasant odor. On the other hand, when the concentration of the juice is lowered by the freeze concentration method, if the viscosity of the concentrate rises, the ice cannot be separated, and it is difficult to sufficiently increase the concentration. Usually only 2 to 3 times concentrated. In the concentrated juice of the present invention, any of the above-mentioned heated concentrated juice and frozen concentrated juice can be used. However, it has been found by the inventors of the present invention that the use of heated concentrated juice can reduce or eliminate the spicy sensation of alcohol. The heated concentrated juice in the present invention is not particularly limited as long as it is a juice concentrated by heating, but it is particularly effective when concentrated at a high temperature for a short period of time. The conditions for high temperature and short time concentration are suitable for the person to set up, but usually 70 to 100 ° C, and the temperature is 2 to 3 minutes. When the juice is concentrated by heating, the mechanism for reducing or eliminating the pungency is unclear, but it is presumed that the low boiling point component is volatilized by heating, and an appropriate heating odor (dimethyl sulfide, etc.) occurs, and the sugar is present in the juice. Protein or Amino-12-200923082 The amine group of the acid undergoes a maillard reaction. Therefore, even if it is a juice which is subjected to the same degree of heat treatment (heating of 70 to 100 ° C '2 to 3 minutes) without concentration, the same effect of reducing the alcoholic sensation can be obtained. By using such a heat treatment of the juice (especially, heating and concentrating the juice), the alcoholic sensation is reduced, and the taste of the alcoholic beverage is improved by heating the concentrated juice, which was originally discovered by the present inventors. In the alcoholic beverage of the present invention, when the juice is heated and concentrated, as described above, the quality of the juice itself is lowered by heating, so excessive concentration should be avoided, and the concentrated juice is heated to a concentration of 1 or less and 8 times or less. It is advisable to use 7 times or less. (Soluble low molecular polyphenol in fruit juice) The present invention is formulated with fruit juice in alcohol to make the juice rate more than 80%. Although the alcohol stimulation is reduced, because of the efficacy, if there is a specific concentration of soluble low molecular weight in the juice, When phenol is used, it is more suitable, so it is suitable. The so-called soluble low molecular polyphenol refers to a group of peaks which are diluted to a suitable concentration and analyzed by high performance liquid chromatography (HPLC) at a certain residence time. The details of the HPLC analysis are as follows. Using HPLC apparatus: HPLC - electrochemical detector Coulochem HI (development. Manufacture: American ESA company, input. Sales: MC Medical) has an analytical cell: 501 1A type 'protection tank. 5020 type' and Conditi〇ning cell: Model 5021) -13- 200923082 Column: Capcellpak C- 18AQ (5 " m, inner diameter 4_6mm) 150mm 'made by Shiseido Co., Ltd.) Mobile phase A: 40% methanol , 60% of 50 m Μ sodium acetate / water 'PH 5.0 mobile phase B : 7 % methanol, 9 3 % of 1 〇〇m Μ sodium acetate / water ' PH 5 · 2 in the concentration gradient conditions of Table 3, Rushing at a flow rate of 1 mL/min. [Table 3] (concentration gradient condition of HPLC mobile phase) Time shift phase A Mobile phase B 0 minute 20% 80% 1 minute 40% 60% 3.5 minute 80% 20% 20 minute 80% 20% 30 minutes 20% 80% 40 points 20% 80% The sample is the appropriate amount of juice, the mobile phase A/B= 20/80, increase the volume to lOmL, and the membrane 泸 device (aperture: 〇_45 // m, material: PTFE, ADVANTEC) Filter and modulate. A sample of 1 〇 #1 was injected into the HPLC. HpLC analysis of the juice sample was carried out under the above conditions. In addition, HPLC analysis was carried out on the same conditions as the aqueous solution of gallic acid (1 mg/L), and the residence time of the gallic acid peak and the peak of gallic acid (concentration 1 mg / L) were measured in advance. area. The juice sample was analyzed in the P L C analysis as the peak group in the chromatogram appearing from the time point of residence time of gallic acid (about 2.4 minutes) to 20 minutes, which is defined as soluble -14-200923082 low molecular polyphenol. Next, the peak area of the chromatogram of the juice sample detected by the residence time is divided into the ratio of the peak area of the chromatogram of the aqueous solution of gallic acid (concentration: 1 mg/L), and converted into a fruit juice (fruit juice rate) 1 〇〇%), which can be used as a concentration of soluble low molecular polyphenols in juice. The juice of the alcoholic beverage to be blended in the present invention is preferably in an amount of 0.9 mg/L or more of the soluble low molecular polyphenol in terms of the raw juice of the fruit. The soluble low molecular weight polyphenol derived from fruit juice contained in the alcoholic beverage has a significant concentration of the soluble low molecular polyphenol in the fruit juice of the fruit juice, and the juice rate in the alcoholic beverage can be easily calculated. The concentration of soluble low molecular polyphenols (mg/L) in alcoholic beverages is 0-7 mg/L or more, less than 2 70 mg/L, more preferably 0-7 mg/L, less than 135 mg/L, especially 〇.7 mg/ Above L, it is better not to reach 70 mg/L. The alcoholic beverage of the present invention is suitable for the above-mentioned specific concentration of the soluble low molecular polyphenol, and if it additionally contains a specific concentration of malic acid, it is preferable because it can further reduce the spicy irritating sensation of alcohol. A suitable malic acid concentration in the alcoholic beverage of the present invention is 0.1 5 w/v% or more. The alcoholic beverage of the present invention is suitable for use in addition to the above-mentioned specific concentration of soluble low molecular polyphenols and malic acid, and if it additionally contains a specific concentration of glucose, it is preferable because it can further reduce the pungent sensation of alcohol. A suitable glucose concentration in the alcoholic beverage of the present invention is 4 w/v% or more. (Alcohol component) The alcohol which can be used in the present invention is not particularly limited as long as it contains alcohol which can be used. -15- 200923082 is not particularly limited, and one type or a combination of two or more types such as brewing alcohol and spirits (for example, a piano) can be used. Wine, vodka, rum, tequila, new spirit, alcohol, raw materials, etc., liqueurs, whiskeys (eg whiskey, brandy, etc.) or Baked oysters (class A, B), and other sake, sake, wine, beer, etc. It is preferable to select an alcohol which is more aroma or flavor of the fruit depending on the type of the juice, and for example, the juice is grapefruit or grape, the spirit is brandy, the brandy is the spirit, and the rum is the rum. In the alcoholic beverage of the present invention, the alcohol may be in an arbitrary amount, and the effect of the present invention in a wide range of alcohol concentration is recognized. The feeling of the unique stimulation of alcohol is different, but the overall lv/v%, especially 4v/v〇/. When the above is a feeling of alcohol irritation, the drink of the alcohol concentration can exert the effects of the present invention. Alcohol does not reach 丨v/v% alcoholic beverage, less feeling of semi-spicy. In addition, the upper limit of the blending amount of alcohol is not limited, but the normal concentration of alcoholic beverage is 50v/v% or less, and 40v/v% is preferable to 30v/v%, especially 2〇v/v%. it is good. Therefore, the alcohol concentration of the alcoholic beverage of the present invention is also in this range. (Other Ingredients) In the beverage of the present invention, in addition to the juice and the alcohol, as long as the above properties are not impaired, it is usually blended with, for example, alcoholic beverages, flavors, vitamins, coloring matters, antioxidants, sweet and sour materials, Emulsifiers, preservatives, seasonings, extracts, conditioners, -16-200923082 quality stabilizers, etc., but as described above, 'the beverages of the present invention contain high-concentration juices, and can taste the thick fruit that has not been seen so far' Without sweeteners, sugars, etc., you can taste the sweetness of natural fruits, which is the original sweetness and taste of fruits. Therefore, it is preferable to taste from the viewpoint of the original taste of the fruit, and to select not to change the sugar sour taste as the other ingredients, and it is preferable to select one or more selected from the group consisting of a fragrance, a coloring matter, an antioxidant, and the like. Although the pH of the dip material of the present invention is not particularly limited, it is preferable to contain a high concentration of fruit juice, that is, to maintain the preference as a fruit-based tanning material. Specifically, ρ Η 2 · 0 to 5.0 is preferred, and pH 3.0 to 4 · 5 is particularly preferred. BEVERAGE BASIC The present invention provides an alcoholic beverage which can reduce the pungency of alcohol, and can also provide a beverage base for the manufacture of the alcoholic beverage. The beverage base is a dip which is diluted with water, carbonated water or the like to prepare a dip base for drinking alcoholic beverages. The beverage base is suitable for making alcoholic beverages for drinking by households, alcoholic beverages for drinking from shops, alcoholic beverages in vending machines, and the like. The alcoholic beverage or beverage base of the present invention containing a high concentration of fruit juice is a liquor beverage or beverage base which can reduce or eliminate the pungency of alcohol by means of a local concentration of juice. By the step 1 comprising: (1) mixing a high-concentration fruit juice and a high-concentration alcohol; -17- 200923082 (2) storing the mixed liquid in step 2; and (3) diluting the stock solution into a beverage, step 3; Made, it can reduce the unique spicy taste of alcohol. That is, since the mixture of the juice and the alcohol is stored for a certain period of time, the pungency of the alcohol can be particularly reduced. (Fruit Juice Ingredients) The beverage base of the present invention is obtained by mixing alcohol and fruit juice. As the juice to be used herein, various juices for modulating the above-described alcoholic beverage of the present invention can be used, and the concentrated juice in the juice is used in the same manner as in the case of the alcoholic beverage, and it is preferable to heat the concentrated juice. When the concentrated juice is used in the beverage of the present invention, the quality of the juice is lowered by heating, and the concentrated juice is concentrated to a concentration of 1 〇 or less, preferably 8 times or less, and preferably 7 times or less. . When the juice is concentrated by heating, as described above, the alcoholic sensation is more effectively reduced or eliminated. When using concentrated juice, because of the insolubilization of turbid or insoluble ingredients from fruits, causing problems such as precipitation or thickening, use some or all of the clarified juice, ie, transparent juice or translucent Juice is suitable. As a method of clarification treatment, a precision filtration method, an enzyme treatment method, an ultrafiltration method, and the like are known, and any one of them can be used. The dip base of the present invention is suitable for providing a so-called dilution (solvent) by using a consumer's preference, such as water, carbonated water, fruit juice, milk, yogurt, tea, etc., diluted to a preferred concentration, and can be prepared. Favorite wine -18- 200923082 The new type of fine sip is made into a diluted drink. Since the beverage base of the present invention is diluted when the juice rate in the diluted alcoholic beverage is 80% or more, the pungency of the alcohol can be reduced or eliminated, so that the type of the diluent or the remedy is used in the beverage. The amount of juice in the base material can be used. In general, the amount of juice in the beverage base is more than 200%, preferably more than 300%, more preferably more than 320%, more preferably more than 35 %. The upper limit of the amount of fruit juice is about 80%, and it is suitable for 700%. As described above, the beverage base of the present invention is blended with a high-concentration juice. Depending on the type or amount of juice, the beverage base becomes highly viscous. Therefore, when the beverage base of the present invention is in the form of a container to be described later, when the beverage base is poured into the glass cup, it is difficult to pour in, and it is difficult to measure the unsuitable condition. From this point of view, it is suitable to use a juice having a concentration ratio of 8 times or less and 7 times or less of a concentrated juice and/or a juice which is at least partially clarified. (Alcohol component) As the alcohol used in the beverage base of the present invention, the same alcohol as the above-described beverage of the present invention can be used. In particular, since the beverage base of the present invention is suitable for use as a beverage base for the manufacture of diluted beverages, it is preferred to maintain a certain amount of alcohol (having an alcohol concentration as an alcoholic beverage) during dilution. Therefore, the alcohol concentration in the beverage base of the present invention is preferably 12 v/v% or more in the case of dilution, and is preferably 12 v/v% or more, more preferably 16 Wv% or more, and the upper limit is 50 v/v% or less. 40 v/v% or less is preferable, and it is preferably 30 v/v% or less. Japanese Patent Publication No. Sho 62- 5 5 90 discloses that concentrated juices with an alcohol concentration of 12 v/v% or more -19-200923082 are not fermented, and even if yeast is present during storage, the quality of the contents is not affected. According to this description, when the alcohol concentration is equal to or higher than I2v/v%, the beverage base of the present invention obtained by mixing alcohol and fruit juice (especially concentrated juice) does not need to be heat-sterilized, and deterioration of quality such as flavor change due to heating can be prevented. The original fullness of the fruit can be obtained. (Storage Mixture) The alcoholic beverage or beverage base of the present invention is as described above, and it is particularly effective to reduce or eliminate the spicy sensation of alcohol by storing a mixture of fruit juice and alcohol for a certain period of time or longer. Although the storage period in the storage step varies depending on the alcohol concentration or the storage temperature in the mixed solution, it is usually at least one day or longer, preferably one week or longer, more preferably two weeks or more, and more preferably three weeks or more. . If the storage time exceeds a certain period of time, the pungency of the alcohol in the mash may not be further improved, and since there is substantially no change in the pungency feeling that has been improved, there is no upper limit during the above storage period. However, if it is considered as the preservation of the beverage base, it should be within 3 years. It should be within 2 years, and it should be better within 1 year. The storage step is usually from about 10 to about 60. (The temperature is preferably carried out at room temperature. The storage step is a mixture of fruit juice and alcohol over time. When the pungency does not change, it can be ended. In addition, according to the test, it is stored at 5 5 °C. In the day, it is roughly equivalent to the state of being stored at room temperature for one month. Therefore, when evaluating the spicy sensation of the beverage base of the present invention, it can be evaluated as a rapid test result by storing for 5 days at 5 5 t. The storage step is mixed alcohol and juice. The state can be carried out even if it is static Μ -20- 200923082, or moved or stirred. If the test room is used, it is convenient to store the mixture of juice and alcohol in the container f container. In the form of a molded container with plastic as the main component, a laminated paper container laminated with a plastic film, and a glass bottle pen, if it is considered to be diluted, it can be used as a single pouch (P 〇ti ο npack ) Or small bag packaging and other types are suitable. Packing a plurality of individual packagers together, when the flavor is different in small containers for sale, the atmosphere is easy to enjoy a variety of flavors, very convenient. The dosage of Guyi 1 Ια material base is different according to the alcohol, but it is usually l〇mL~80mL, especially 20mL, 30mL~50mL. (Dilute beverage base) Dilute with diluent as above The present invention relates to the alcoholic beverage of the present invention. Here, any of the drinkable liquids as the dilution tank can be used, and water, juice, milk, yogurt, tea, etc. can be used without loss. The fruit aroma can be reduced or broadened, so use the original flavor of the fruit, the specific sweetness and sour taste is the same as the fresh fruit (or fruit juice). The burdock system is selected to contain no sugar (sweetener) or acid (seat fresh fruit ( Or the fruit juice) the same degree of sweetness and sourness ^: as a beverage base, 'for the container, if there is no limit, can be, cans, metal foil or the usual type, but the small container (example) The package of the plurality of tastes may be 60mL per 1 concentration and juice rate at the time of packaging, and the beverage base may be obtained as long as it is as described above, for example, water, carbonic acid, because of the stimulation of the alcohol of the present invention. , 'this It is advisable to use the water, carbonated water, milk, yogurt, etc., if it is the same as the beverage of the Ming Dynasty, that is, the diluted flavor, or with the diluent or the astringent ingredients such as -21 - 200923082 catechin. Beverage, fruit juice, etc. Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto. In addition, when the juice rate is recorded, the number of persons who have exceeded 100% is described. For example, when it is 3 1 5 %, it is 3 1 0 %. [Embodiment] [Example 1] By the following manufacturing methods of a) to d), 1 〇〇m was produced by the composition shown in Table 4 The juice rate of L is 50, 80, 83, and 200% alcoholic beverage (alcohol concentration··16v/v%). Further, the Balencia concentrated fruit juice used has a soluble low molecular weight polyphenol of 1 · 2 3 m g / L and a specific gravity of 1.31 in terms of fruit juice. a) add alcohol to the fruit juice, then dilute with water b) add water to the concentrated juice, then dilute with alcohol c) add alcohol to the concentrated juice, then dilute with water d) mix the concentrated juice with alcohol, fill the glass bottle , closed, stored at 5 5 °C for 1 day (equivalent to 1 month at room temperature), diluted with water -22- 200923082 [Table 4] ab, c, d juice rate 50% 80% 83% 200% juice Rate 50% 80% 83% 200% Balencia Fruit Juice (Bxll) 5〇g 8〇g 83g — — — — A Balencia Juice Concentrate (Bx66) — — — — — — — — — — — — — — — — — — — — — — — 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml 16.8ml Water amount (total 100ml) ※Fruit juice: use household juicer to make juice from fruit (fresh fruit) ※ Concentrated juice: concentrated by heating 6 times concentrated and transparent (cleared) juice ※8:^ (alcohol): distilled wine about the resulting alcoholic beverage, by 4 tasters, with 4 points (4 points: do not feel spicy, 3 points: I don’t feel a sense of pungency, 2 points: I feel a little bit spicy, 1 point: I feel a sense of pungency) I evaluate the spicy feeling of alcohol. Find the average. The results are shown in Table 5. As shown in Table 5, the alcoholic beverage rate of 80% or more is lower than that of the alcoholic beverage having a juice rate of 50%. In addition, after the mixed alcohol and concentrated juice are stored, the alcoholic beverage prepared by diluting with water and having a juice rate of 80% or more (d) and the alcoholic beverage (b) and (diluted immediately after mixing with the mixed juice and concentrated juice) c) Comparison, the pungency of alcohol is reduced. -23- 200923082 [Table 5] abd juice rate 1.25 1.25 1.25 1.25 03⁄4 83% 200% - -.0 2.0 (cannot be manufactured) 25 2.25 2.5 25 2.25 2.5 .0 3.0 3.5 [Example 2] and Example 1 The manufacturing method a)~d) is the same (for each manufacturing method A) to D)), and the alcoholic beverage having a fruit juice rate of 5 〇, 8 〇, 96, 2 〇〇% as shown in Table 6 (wine 4) V / V / 〇) 'Operation was carried out in the same manner as in Example 1 except that the raw material was used in the same manner as in Example 1. The evaluation results are shown in Table 7. As shown in Table 7, the alcoholic beverage with 4/V/V% alcoholic beverages had a juice rate of 80% or more and the alcoholic beverage rate was 5%. In addition, the refined and concentrated juices of the Ningzang Department "τ _, the alcoholic beverages (~ LD) prepared by dilution with water and the mixed alcohol and concentrated juices are made after the release of the alcoholic beverages. Compared with the team +4 (B) and (C), the alcohol is low. Manufacturing method, Separate concentration: Spicy. The other concentration is the ratio of the material and the juice 'mixed wine is 80%, that is, the water is thin and spicy.-24- 200923082 [Table 6] A b, c, d Juice rate 50% 80% 96% 200% Juice rate 50% 80 % 96% 200% Balencia Fruit Juice (Bxll) 5〇g 8〇g 95.8g — One — — — Balencia Juice Concentrate (Bx66) — — — — 8.58g 13.9g 16.7g 36.6g Alc (95°/〇) 4.2ml 4.2ml 4.2ml — 4.2ml 4.2ml 4.2ml 4.2ml Water amount (total l〇〇mI) [Table 7] Juice rate 50X 80% 96% 200X A 3.25 3.25 3.25 (cannot be manufactured) B 3.25 3.5 3.75 4.0 C 3.25 3.5 3.75 4.0 D 3.25 3.75 4.0 4.0 [Example 3] Various concentrated juices (grapefruit, apple, kyoho, white grape, peach) and alcohol were mixed as shown in Table 8, and the juice rate was about 160%. Beverage base (a) and beverage base (b) with a juice rate of approximately 200%.充 Fill the total amount of the beverage base (100 m L) in a small sealed container (glass bottle) and store (store) at room temperature for 2 weeks. After storage, pour the total amount of the base material (100 mL) into the glass, add water to make the total amount 200 mL, and adjust the alcoholic beverage with a juice rate of about 80% and a juice rate of about 100%. The various concentrated juices used at this time (grapefruit, apple, giant peak, white grape 'water honey-25- 200923082 peach'), in terms of fruit juice, contain 17.8 0 mg / L, 14.6 1 mg / L, 33.32 mg /L, 0.93 mg/L, 1.30 mg/L of soluble low molecular polyphenol. In addition, each specific gravity is 1.23, 1.35, 1.26, 1. 3 5, 1.3. When drinking, any alcoholic beverage does not feel the spicy sensation of alcohol. Alcohol is mixed with fruit flavor to make it delicious and easy to drink. In addition, although the above-mentioned preserved beverage base was directly consumed, the sensation of alcohol was not felt, and it was easy to drink. -26 - 200923082 [8£ ύή ύή X) 1 1 1 1 bO CN 8.4ml Appropriate amount (total l〇〇ml) Wi cd 1 1 1 1 33.0g 8.4ml White grape XI 1 1 1 GO 1 8.4ml 1 1 1 Art 1 8.4ml Jufeng Xi 1 1 41_2g ! 1 8.4ml κί 1 1 (3ΰ rn m 1 1 8.4ml Apple X) 1 bO _ 1 1 ! 8.4ml cd 1 1 1 1 1 8.4ml Grapefruit Xi 41.2g ! 1 1 ! 8.4ml a Juice cn ro 1 1 1 1 8.4ml Grapefruit transparent concentrated juice (Bx45) Apple transparent concentrated juice (Bx70) Jufeng transparent concentrated juice (Bx55) White grape transparent concentrated juice (Bx66) Peach transparent concentrated juice ( Bx40) %90vsxborl inch q Cuiyun « %s(N=9xt>0 inch. inch eq 擗 in %90(Ν=ςχ(3ϋ(Ν_Ι寸q will Μ %ol(N=AXOLoornq 眯观%90<Nnsx3 (Nl inch q€_ 犹 昧±昧Mf±, account If± account Mf±: BK ± account %s9I = (t account lag g} Ast7xs) 9 < DO0Te 窣 « « « %99T (t; iK 獾_ 9 ν 擗 擗 擗 擗 擗 - <Νβ 弥观%$91"(±:, 獾 獾«|Walk ^51^3)9<§0.£^^«_ sacrifice Mf±: BK hang tlffiK IftlBK ittlSK: speak ^ slightly ※ -27- 200 923082 [Example 4] Mixed as shown in Table 9 Grapes and Alcohol, $ various concentrated juices
例）。 之各種濃縮果汁（葡萄柚、蘋果、白 果汁率爲43 0°/。之’酒精濃度爲16 。塡充此飲料基料總量（1 OOmL )於 )，於常溫下保存1天（貯藏） 。另外，改變果汁之砂糖及檸檬 同之糖度及酸度之飲料基料（比較 飲用此等酒精飮料基料，進行官能評估。另外，以水 稀釋酒精飮料基料成4倍，調製酒精濃度爲4 Wv%之酒精 飮料’關於此亦飮用以進行官能評估。 結果如表9所示。與比較例（糖酸液）相比，使用果 汁之本發明係顯不明顯地可減低或消除辛辣感。 -28- 200923082 【i 白葡萄 比較例 1 1 1 tofi 00 in 寸 168.5ml 適量(總量1000ml) 44.9° Cifi IQ — 00 JO — 16v/v% f靈 LJ 响 y ΠΚ9 4¾ |ljn 盔埤1 Q嵌您 κ | - 本發明 1 1 s 1 1 168.5ml 44.9。 ω) vn 寸· T—H Οΰ B \〇 T—^ 16v/v% 未感到辛辣感 飽飽 1韨 畿m 蘋果 比較例 1 1 1 ϋΰ Ο od 168.5ml 00 Η bfl wn 00 O 1 16v/v% ^ 1 告f j UK» 4¾ 111 3 S I 本發明 1 615g 1 I 1 168.5ml 42.8。 0.85g 32mg 16v/v% 未感到辛辣感 飽饀 ifr 畿面 葡萄柚 比較例 1 I 1 bi) 00 … Os m 0ΰ 1 168.5ml 39.9° GO o 1 16v/v% |1 Π S £ ^ %ύψ □ μ ft 本發明 ⑶ (N I 1 1 1 168.5ml 39.9° o 124mg 16v/v% 未感到辛辣感 幾乎未感 到辛辣感 葡萄柚透明濃縮果汁(Βχ45) 蘋果透明濃縮果汁(Bx70) 白葡萄透明濃縮果汁(Bx66) 砂糖 檸檬酸 < 酸度(/100ml) 胺基態氮(/100ml) O 1 * 官能評估l(Alc 16Wv%) 官能評估2(A1c4v/v%) -29- 200923082 [實施例5] 如實施例4之表9所示之組合，調製葡萄柚汁之果汁 率爲43 0%，酒精濃度爲16 v/v%之含有果汁之酒精飲料基 料。以30 OmL之各種稀釋液（市售之碳酸水、市售之優酪 乳飲料及市售之牛奶）稀釋1 OOmL之含有果汁之酒精飲料 基料’得到稀釋酒精飮料。 飲用此等稀釋飲料，進行評估時，任一種皆未感到酒 精之刺激，爲非常容易飲用且美味之飲料。尤其，以碳酸 水稀釋之飲料（蘇打稀釋）係除了碳酸的刺激，亦加上果 汁及酒精的厚度，可品嚐傳統上所没有的濃厚水果感之含 碳酸之酒精飲料。以優酪乳飲料稀釋之飲料（優酪乳稀 釋）係酒精及果汁相乘地引發優酪乳風味，爲傳統上所没 有的濃厚優酪乳飲料，以牛奶稀釋之飲料（牛奶稀釋）係 酒精引發牛奶與果汁之濃厚且柔和之風味，爲傳統上所没 有的含牛奶之酒精飮料。 參考例 以表10至表14所示之組合，製作含有單體或組合來 自水果之多酣、鑛果酸、葡甸糖之各成份之酒精度數爲 1 2V/V%之酒精水溶液。來自水果的多酚係使用市售者，藉 由比色法測定總多酚量。 (比色法-分析總多酚量） 於試管中加入8.3mL之純水及0.2mL之試料，充分攪 -30- 200923082 拌使均勻，於其中加入0.5 mL之以純水稀釋成2倍之苯酚 試藥。之後，於5分鐘以內加入1 m L之1 0 %無水碳酸鈉水 溶液，立即攪拌成均勻後，於3 (TC下使反應3 0分鐘。反 應結束後，以分光光度計測定於7 6 0 nm之上述反應液之吸 光度。定量係藉由使用沒食子酸一水合物，以與上述相同 步驟，製作校正曲線而進行。 ^ (官能評估） 將此等酒精水溶液，以酒精度數1 2v/v%飲用，對於 酒精之辛辣感（刺激感），進行官能評估。官能評估係由 受過訓練之專業品評員3位，對於有無如下所示之酒精辛 辣感’進行絕對評估。 ◎:完全未感覺到酒精剌激之辛辣感。 〇：幾乎未感覺到酒精刺激之辛辣感。 △:感覺到些許酒精刺激之辛辣感。 i x :明顯感覺到酒精刺激之辛辣感。 各試料所含之總多酚、蘋果酸、葡萄糖量、及酒精之 辛辣感之官能評估的結果係合倂記載於表1 0至表1 4。 -31 - 200923082 [表 10] (由來自水果多酚單體減低辛辣感) 試) 抖No. 1 2 3 4 5 6 7 配 合 酒精(95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 來自水果多酚 （mg) 0 18.7 37.4 74.8 149.6 374 1496 (加水1 吏總量成l〇〇mL: 分) 听値及官能評估結果 1 2 3 4 5 6 7 酒精度數 （v/v%) 12 12 12 12 12 12 12 總多酚量（mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 酒精之辛辣感 X X Δ Δ △ 〇 ◎ [表 11] (由蘋果酸單體減低辛辣感) 試; 抖No. 8 9 10 11 12 13 14 配 合 酒精(95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 蘋果酸 （mg) 0 24.2 48.3 96.6 193.2 483 1932 (加水1 吏總量成l〇〇mL: ) 分7 听値及官能評估結果 8 9 10 11 12 13 14 酒精度數 （v/v%) 12 12 12 12 12 12 12 蘋果酸 （w/v%) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 酒精之辛辣感 X Δ Δ Δ Δ Δ Δ [表Π] (由葡萄糖單體減低辛辣感) 試; 抖No. 15 16 17 18 19 20 21 配 合 酒精(95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 葡萄糖 (g) 0 1.3 2.6 5.2 10.4 26 — (加水1 吏總量成l〇〇mL) 分) 昕値及官能評估結果 15 16 17 18 19 20 21 酒精度數 （v/v%) 12 12 12 12 12 12 12 葡萄糖 （w/v%) 0 1.3 2.6 5.2 10.4 26 — 酒精之辛辣感 X X Δ Δ Δ Δ 不能製作 -32- 200923082 [表 13] (由來自水果多酚及蘋果酸之組合減低辛辣感) 試; 科No. 22 23 24 25 26 27 28 配 八 酒精(95Wv%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 來自水果多酣 （mg) 0 18.7 37.4 74.8 149.6 374 1496 蘋果酸 （mg) 0 24.2 48.3 96.6 193.2 483 1932 咖水1 吏總量成l〇〇mL: ) 分? 昕値及官能評估結果 22 23 24 25 26 27 28 酒精度數 （V/V%) 12 12 12 12 12 12 12 總多酣量（mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 蘋果酸 （w/ V %) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 酒精之辛辣感 X Δ Δ Δ 〇 ◎ ◎ [表H] (由來自水果多酚、蘋果酸、葡萄糖之組合減低辛辣感) 試; 抖No. 29 30 31 32 33 34 35 配 合 酒精(95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 來自水果多酚 （mg) 0 18.7 37.4 74.8 149.6 374 1496 蘋果酸 （mg) 0 24.2 48.3 96.6 193.2 483 1932 葡萄糖 (g) 0 1.3 2.6 5.2m 10.4 26 — (加水1 吏總量成l〇〇mL) 分， 昕値及官能評估結果 29 30 31 32 33 34 35 酒精度數 （Wv%) 12 12 12 12 12 12 12 總多酸量（mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 蘋果酸 （w/v%) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 葡萄糖 （w/v%) 0 1.3 2.6 5.2 10.4 26 — 酒精之辛辣感 X Δ Δ 〇 ◎ ◎ 不能製作 官能評估之結果係來自水果之多酚單體，酒精飲料中 之總多酚量爲 56.8mg/100mL (酒精飲料）以下時，雖可 感到少許酒精之辛辣感，但142mg/100mL (酒精飲料）以 上時，幾乎未感覺到酒精之辛辣感。認爲有減低酒精辛辣 -33- 200923082 感之效果。（表10) 蘋果酸單體時，雖感覺到些許減低效果’但不及於來 自水果的多酚，即使添加1 .93 2w/v%時’仍可感覺到少許 的酒精辛辣感。（表1 1 ) 葡萄糖單體時’雖未明顯地感覺到減低酒精辛辣感之 效果，但認爲有藉由遮蔽而提升飲用感之效果。（表12) 組合來自水果的多酚及蘋果酸時，發現相乘效果，酒 精飮料中之總多酚量爲56.8mg/100mL (酒精飲料），蘋 果酸爲 0. 1 93 2 w/v% (酒精飲料）時，幾乎不感覺到酒精 之辛辣感，總多酌量爲I42mg/；100mL (酒精飲料），蘋果 酸爲0 · 4 8 3 w/ v % (酒精飲料）以上時，完全未感覺到酒精 之辛辣感。（表1 3 )。 組合葡萄糖於來自水果的多酚及蘋果酸時，更加提升 減低羊辣感之效果，酒精飲料中之總多酚量爲284 mg/lOOmL (酒精飲料），蘋果酸爲〇〇966w/v%(酒精飲 料），葡甸糖爲5.2w/v% (酒精飲料）時，幾乎不感覺到 酒精之辛辣感，總多酚量爲5 6 8mg/i〇〇mL (酒精飲 料）’蘋果酸爲〇.483 w/v% (酒精飮料），葡萄糖爲1〇 4 。。（酒精飮料）以上時’完全未感覺到酒精之辛辣感。 (表 1 4 )。 -34-example). The various concentrated juices (grapefruit, apple, white juice rate is 43 0 ° /. The 'alcohol concentration is 16. 塡 fill the total amount of beverage base (100 mL)), stored at room temperature for 1 day (storage) . In addition, change the sugar of the juice and the beverage base of the sugar and acidity of the lemon (compared to the drinking of the alcoholic beverage base for functional evaluation. In addition, the alcohol dip base is diluted 4 times with water, and the alcohol concentration is 4 Wv. The % alcoholic beverage was also used for sensory evaluation. The results are shown in Table 9. Compared to the comparative example (sugar acid liquor), the present invention using fruit juice showed no significant reduction or elimination of the spicy sensation. -28- 200923082 [i White Grape Comparative Example 1 1 1 tofi 00 in inch 168.5ml Appropriate amount (total 1000ml) 44.9° Cifi IQ — 00 JO — 16v/v% f Ling LJ ring y ΠΚ9 43⁄4 |ljn Helmet 埤 1 Q Embedding you κ | - The present invention 1 1 s 1 1 168.5ml 44.9. ω) vn inch · T-H Οΰ B \〇T-^ 16v/v% No sensation of satiety 1韨畿m Apple Comparative Example 1 1 1 ϋΰ od od 168.5ml 00 Η bfl wn 00 O 1 16v/v% ^ 1 告 fj UK» 43⁄4 111 3 SI The present invention 1 615g 1 I 1 168.5ml 42.8. 0.85g 32mg 16v/v% No feeling of pungency 饀 饀 ifr 畿 葡萄 grapefruit Comparative Example 1 I 1 bi) 00 ... Os m 0ΰ 1 168.5ml 39.9° GO o 1 16v/v% |1 Π S £ ^ %ύψ □ μ ft The present invention (3) (NI 1 1 1 168.5ml 39.9° o 124mg 16v/v% No pungency, no spicy feeling, grapefruit transparent concentrated juice (Βχ45) Apple transparent concentrated juice (Bx70) White grape transparent concentrated juice (Bx66) granulated citric acid <acidity (/100 ml) amine-based nitrogen (/100 ml) O 1 * functional evaluation 1 (Alc 16 Wv%) functional evaluation 2 (A1c4v/v%) -29- 200923082 [Example 5] The combination shown in Table 9 of Example 4 was prepared to prepare a grapefruit juice juice rate of 43% by weight, and an alcohol concentration of 16 v/v% of a juice-containing alcoholic beverage base. Various dilutions of 30 OmL (commercially available) The carbonated water, the commercially available yogurt drink and the commercially available milk) diluted 1 OOmL of the alcoholic beverage base containing the juice to obtain the diluted alcoholic beverage. When drinking these diluted beverages, no one feels alcohol when evaluating Stimulating, it is a very easy to drink and delicious drink. Especially, the drink diluted with carbonated water (Su Dilution) In addition to the stimulation of carbonic acid, plus the thickness of juice and alcohol, you can taste the carbonated alcoholic beverage with a strong fruit flavor that is not traditionally used. The beverage diluted with yogurt milk (dilute in buttermilk) is alcohol. The juice is mixed with the flavor of yogurt. It is a thick yogurt drink that is not traditionally used. The milk diluted milk (milk diluted) is a strong and soft flavor of milk and juice. It is traditionally not. Alcoholic beverage containing milk. Reference example The combination of the combinations shown in Tables 10 to 14 is used to make the alcohol content of the components containing monomer or combination of polysaccharides, mineral acid and glucose from fruits 1 2V/V. % of aqueous alcohol solution. Polyphenols derived from fruits are used by commercial colorimetry to determine the total amount of polyphenols. (Colorimetric method - analysis of total polyphenols) 8.3 mL of pure water and 0.2 mL are added to the test tube. Sample, fully stirred -30- 200923082 Mix well, add 0.5 mL of phenol reagent diluted to 2 times with pure water. Then, add 1 m L of 10% anhydrous sodium carbonate solution within 5 minutes, immediately Stir to uniform Thereafter, the reaction was allowed to proceed for 30 minutes at 3 (TC). After the reaction was completed, the absorbance of the above reaction solution at 700 nm was measured by a spectrophotometer. The quantitation was carried out by using gallic acid monohydrate. In the same procedure, a calibration curve was prepared. ^ (Functional evaluation) These aqueous alcohol solutions were administered at an alcohol degree of 12 v/v%, and the sensory evaluation was performed on the spicy feeling (stimulation) of the alcohol. The functional assessment was performed by three trained professional reviewers and an absolute assessment of the presence or absence of alcoholic sensation as shown below. ◎: I did not feel the spicy feeling of alcohol stimulation at all. 〇: Almost no feeling of alcohol irritating. △: I feel a little bit of alcohol irritating. i x : I feel the spicy feeling of alcohol stimulation. The results of the functional evaluation of the total polyphenols, malic acid, the amount of glucose, and the spicy sensation of alcohol contained in each sample are shown in Tables 10 to Table 14. -31 - 200923082 [Table 10] (Reducing the pungency from fruit polyphenols) Test) Shake No. 1 2 3 4 5 6 7 Mix with alcohol (95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 From fruit polyphenols (mg) 0 18.7 37.4 74.8 149.6 374 1496 (addition of water 1 吏 total amount l〇〇mL: min) Auditory and functional evaluation results 1 2 3 4 5 6 7 Alcohol (v/v%) 12 12 12 12 12 12 12 Total polyphenols (mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 Spicy sensation of alcohol XX Δ Δ △ 〇 ◎ [Table 11] (Reducing the pungency by malic acid monomer) Test; 8 9 10 11 12 13 14 Alcohol (95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 Malic acid (mg) 0 24.2 48.3 96.6 193.2 483 1932 (add 1 吏mL to the total amount of water: ) 7 Listening and sensory evaluation results 8 9 10 11 12 13 14 Alcohol (v/v%) 12 12 12 12 12 12 12 Malic acid (w/v%) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 Alcoholic sensation X Δ Δ Δ Δ Δ Δ [Table Π] (Reducing pungency from glucose monomer) Test; Shaking No. 15 16 17 18 19 20 21 with alcohol (95v/v%) (mL) 12.7 12.7 12.7 12.7 12.7 1 2.7 12.7 Glucose (g) 0 1.3 2.6 5.2 10.4 26 — (addition of water 1 吏 to l〇〇mL) ) and functional evaluation results 15 16 17 18 19 20 21 Alcohol (v/v%) 12 12 12 12 12 12 12 Glucose (w/v%) 0 1.3 2.6 5.2 10.4 26 — Spicy sensation of alcohol XX Δ Δ Δ Δ Cannot be produced -32- 200923082 [Table 13] (Reduced by the combination of fruit polyphenols and malic acid) Spicy) Test; Section No. 22 23 24 25 26 27 28 with eight alcohol (95Wv%) (mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 From fruit polysaccharide (mg) 0 18.7 37.4 74.8 149.6 374 1496 Malic acid (mg 0 24.2 48.3 96.6 193.2 483 1932 Coffee water 1 吏 Total amount l〇〇mL: ) 分? 昕値 and functional evaluation results 22 23 24 25 26 27 28 Alcohol (V/V%) 12 12 12 12 12 12 12 Total excess amount (mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 Malic acid (w/ V %) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 Spicy feeling of alcohol X Δ Δ Δ 〇 ◎ ◎ [Table H] (by Combination of fruit polyphenols, malic acid, and glucose to reduce the pungency) Test; Shake No. 29 30 31 32 33 34 35 with alcohol (95v/v%) ( mL) 12.7 12.7 12.7 12.7 12.7 12.7 12.7 From fruit polyphenols (mg) 0 18.7 37.4 74.8 149.6 374 1496 Malic acid (mg) 0 24.2 48.3 96.6 193.2 483 1932 Glucose (g) 0 1.3 2.6 5.2m 10.4 26 — (add water 1 The total amount of 吏 is 10 mL), 昕値 and functional evaluation results 29 30 31 32 33 34 35 Alcohol (Wv%) 12 12 12 12 12 12 12 Total polyacid (mg/100mL) 0 7.1 14.2 28.4 56.8 142 426 Malic acid (w/v%) 0 0.0242 0.0483 0.0966 0.1932 0.483 1.932 Glucose (w/v%) 0 1.3 2.6 5.2 10.4 26 — Spicy sensation of alcohol X Δ Δ 〇 ◎ ◎ The result of not being able to make a functional evaluation is from When the amount of polyphenols in fruit is less than 56.8mg/100mL (alcoholic beverage), the alcoholic feeling of a little alcohol can be felt, but when it is 142mg/100mL (alcoholic beverage) or more, it hardly feels. To the spicy feeling of alcohol. I think there is a reduction in the effect of alcoholic spicy -33- 200923082. (Table 10) In the case of malic acid monomer, although a slight reduction effect was felt, but it was not as good as polyphenols derived from fruits, even when adding 1.93 2w/v%, a little alcoholic sensation was felt. (Table 1 1) In the case of glucose monomer, although the effect of reducing the spicy sensation of alcohol was not apparent, it was considered that there was an effect of enhancing the drinking sensation by masking. (Table 12) When combining polyphenols and malic acid from fruits, the multiplication effect was found, the total amount of polyphenols in the alcoholic beverage was 56.8 mg/100 mL (alcoholic beverage), and malic acid was 0.193 2 w/v%. (Alcoholic beverages), almost no feeling of alcoholic sensation, the total amount is I42mg /; 100mL (alcoholic beverage), malic acid is 0 · 4 8 3 w / v % (alcoholic beverage) or more, no feeling at all To the spicy feeling of alcohol. (Table 1 3). Combining glucose with polyphenols and malic acid from fruits, it further enhances the effect of reducing the taste of sheep. The total polyphenol content in alcoholic beverages is 284 mg/lOOmL (alcoholic beverage), and malic acid is 〇〇966w/v% ( Alcoholic beverage), when the syrup is 5.2w/v% (alcoholic beverage), almost no feeling of alcohol is felt. The total amount of polyphenols is 5 6 8mg/i〇〇mL (alcoholic beverage) 'malic acid is 〇 .483 w/v% (alcoholic beverage), glucose is 1〇4. . (Alcohol dip) When above, the feeling of alcohol is not felt at all. (Table 1 4). -34-