JP4507164B2 - Method for recovering fragrance component and method for producing alcoholic beverage containing the fragrance component - Google Patents

Description

By mixing juniper berry , which is one of the herbs, and strawberry , the present invention effectively uses a variety of enzyme groups produced by strawberry , causing complicated reactions that are impossible with a single enzyme, The present invention relates to a method for efficiently recovering a fragrance component by converting terpenes, which are considered to be extremely difficult to recover, into a free form having a fragrance, and a method for producing an alcoholic beverage containing the fragrance component, particularly a distilled liquor.

  Plant essential oils (essential oils) extracted from plants often contain a unique flavor, and this flavor is derived from many terpenes. Plant essential oil research has been linked to terpene chemistry, and fragrances are also based on that terpene chemistry. As described in Non-Patent Document 1, methods for extracting plant essential oils include a distillation method (steam distillation method), a pressing method, a cold immersion method, and a solvent method. Distillation is the most common method and is used to recover aroma components from flowers, such as lavender, which are less affected by heat and most leaves, seeds, and xylem. The squeezing method is a method of squeezing essential oil by squeezing, and the cold soaking method is a method of using fats and oils to absorb the scent, and is suitable for extracting delicate floral scent components such as jasmine. The solvent method is a method of extracting with a solvent such as alcohol. Plant essential oils extracted by such various methods are widely used as fragrances for foods and drinks, aromatherapy or various fragrances.

  In addition, as a typical alcoholic beverage obtained by adding alcohol to natural herbs and directly extracting aroma components or performing alcoholic fermentation at the same time as extraction, instead of adding fragrance separately, gin Is mentioned. As a method for producing gin, there are an immersion method and a fermentation method. The soaking method is a method in which various herbs are soaked in neutral alcohol produced from cereals and then distilled, and the fermenting method is a sugar contained in juniper berries (Juniper cones), one of the herbs. Is fermented and then distilled. Looking at the sensory characteristics of the gin obtained by these methods, the gin obtained by the dipping method has a strong herbal aroma and a refreshing taste, whereas the gin obtained by the fermentation method is Herbal fragrance is relatively weak, but has a unique taste due to fermentation by-products. The gin component includes terpenes such as α-pinene having a pine scent, limonene having a citrus scent, and α-terpinene, all of which are derived from herbs used as raw materials.

  However, in plants such as herbs, terpenes, which are the main components of aroma components, are often present in a state of being bound to some substance such as glycosides. Because it has no fragrance and low volatility, the above-mentioned distillation method (steam distillation method), pressing method, cold immersion method, solvent method, etc. cannot sufficiently recover potential aroma components contained in plants. There was.

Similarly, in the production of alcoholic beverages such as gin, the methods such as the dipping method and the fermentation method can recover only one part of the aromatic components originally contained in the herb, and many potential The actual state is that the aromatic component remains unrecovered in the distillation residue.
However, among the scent components produced by plants, particularly herbs themselves, the above-described extraction method has long been unsatisfactory in that it cannot be satisfactorily extracted from scent components that are considered preferable when added to alcoholic beverages.

October 1, 1995, published by Nihon Vogue, written by Lesley Bremness, supervised by Yoshitaka Takahashi Japanese "Photobook of Herbs"

An object of the present invention is to provide a completely new method for recovering aroma components using straw as a means for efficiently extracting aroma components from terpenes in juniper berries , which are difficult to recover by conventional recovery methods, and the fragrance thereof. The object is to provide a method for producing an alcoholic beverage containing an ingredient, in particular a distilled liquor.

1st of this invention is related with the collection | recovery method of the aromatic component derived from the herb which mainly consists of terpenes characterized by making juniper berry and persimmon react in water.
The second aspect of the present invention relates to a method for recovering aromatic components derived from herbs mainly composed of terpenes, characterized in that extraction is performed by reacting juniper berries and strawberries in water and then adding an organic solvent thereto. .
3rd of this invention is related with the collection | recovery method of the aromatic component derived from the herb which made the terpene the main component characterized by adding alcohol and making it react with the mixed system containing a juniper berry , a persimmon, and water.
A fourth aspect of the present invention is an alcoholic beverage characterized in that yeast is added to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or an alcoholic fermentation raw material and yeast are added to perform a fermentation reaction. It relates to the manufacturing method.
The fifth aspect of the present invention is to add yeast to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or add an alcohol fermentation raw material and yeast to perform a fermentation reaction, and then perform distillation. The present invention relates to a method for producing a distilled spirit.
6th of this invention is related with the manufacturing method of the distilled liquor characterized by adding alcohol after making juniper berry and straw react in water, and then distilling this.

  As described in the above-mentioned non-patent literature, the herb is not only an annual plant or a herbaceous plant such as basil or ginseng, but also extends from the huge conifers to the minute plants throughout the plant kingdom. Herbs are also found in familiar flowering plants, mosses, ferns, conifers and algae. In short, it is a plant that contains some form of scent components useful for life. And these herbs can use parts, such as a leaf, a fruit, a seed, a flower, a stem, a bark, a root, individually or in combination.

  Representative herbs include celery family (for example, anise, caraway, coriander (coendro, savory), charpil (selfeuille), dill (inondo), parsley, fennel (angelical), angelica, etc.), asteraceae [ For example, camille (camomile, chamomile), tarragon (estragon), wormwood, etc., perilla (eg oregano, sage (salvia), thyme, basil (basilico), bergamot (eg hawkfish), marjoram (mayonnara), mint ), Lavender, lemon balm (Melissa), rosemary (mannenrou), perilla, hyssop, oregano, etc.], Brassicaceae (eg watercress (watercress), etc.), Murasaki (eg borage (eg borage), etc.), camphoraceae (bay) (Gu Cajun, Laurier, etc.), Gramineae (eg, lemongrass), Honeysuckle (eg, elderflower), Cypress (eg, juniper berry), Citrus, Anemone (eg, lemon verbena), Ginger (eg, Cardamom, ginger, etc.), myrtaceae (eg, clove, eucalyptus), nectaraceae (eg, nutmeg), rose family (eg, rosehip, etc.), iris family (eg, Oris), legume (eg, licorice) Mallow (for example, hibiscus), oleaceae (for example, jasmine), oleander (for example, geranium), mulberry (for example, hop), and the like.

  In the present invention, the koji refers to a filamentous fungus (gonococcus) belonging to the genus Aspergillus grown on a cereal (sugar source) such as rice or wheat, and solid culture using the fungus as a cereal (sugar source) as a medium. Cultures that contain many types of enzymes. Specific examples of the filamentous fungi include Aspergillus oryzae, Aspergillus awamori and Aspergillus kawachii. Examples of the cereals include rice, wheat, rice bran, wheat bran, and kinako. As the koji, one produced as usual may be used, or one marketed as a dried koji may be used. Since the koji contains saccharides and starch, the alcohol fermentation proceeds according to the sugars and starch in the koji without adding any alcohol fermentation raw materials. When only the fermentation raw material is insufficient, an alcohol fermentation raw material may be added separately. As the alcohol fermentation raw material, any known material such as rice, wheat or grape can be used.

  As the yeast in the present invention, any yeast generally used in food and beverage production can be used, but yeast belonging to Saccharomyces cerevisiae such as sake yeast, shochu yeast, wine yeast and the like is preferable. These yeasts may be pre-cultured in a YPD medium or the like, or may be dry yeasts.

The aromatic components of herbs are mainly terpenes. Terpenes are also known as characteristic incense for wine and shochu. In the case of wine and shochu, terpenes that are present in the form of unscented glycosides in the raw material are converted to free forms with aroma by the action of β-glucosidase produced by yeast and koji. It is thought that a characteristic incense is formed by this.
However, even if only β-glucosidase is mixed with herbs, the amount of aroma components that can be recovered hardly increases. This is because terpenes in herbs are not only linked to glucose and β-1,6, but also exist in a state of binding to more complex substances (for example, polysaccharides such as xylan). -It is presumed that the enzyme activity of glucosidase is hardly decomposed into a scented free form.

  When the herbs are fermented by adding β-glucosidase to moromi, only a small part of the terpenes are converted into a scented free form as described above, but the reaction with β-glucosidase is itself in the herb. It is presumed that monoterpenes that emit fragrance do not decompose, and the non-scented glycoside monoterpene shown in Chemical Formula 1 below is decomposed and converted to scented monoterpenes (free type).

  In the present invention, the herb-derived aroma component could be epoch-makingly enhanced by using persimmon. This is because cocoons produced a very wide variety of enzymes, and as a result of the combined action of these enzymes, terpenes bound to complex substances could be efficiently converted into free scented forms. It is done.

  The herbs used in the present invention can be used in a raw state or in a dry state. Further, it may be a processed product such as a pulverized product.

In this invention, when adding yeast to what mixed water with herbs and persimmons, the addition amount of yeast is 1.0 * 10 < ⁵ > -1.0 * 10 < ⁸ > cells / ml-moromi ( The number of yeast per 1 ml of moromi) is preferred.
The fermentation temperature may be in a common range, but is preferably 15 to 30 ° C., and the fermentation period is preferably 2 to 7 days while maintaining the temperature.

  Moreover, when distilling moromi after completion | finish of fermentation, you may distill after adding alcohol to moromi and raising alcohol content in order to reduce off-flavors, such as a burnt odor.

  In the present invention, alcohol can be further added to a mixture of herbs and persimmons with water. The alcohol addition time in this case may be from the beginning of the reaction or may be immediately before distillation. In addition, when alcohol is added from the beginning of the reaction, the alcohol content of moromi needs to be within a range in which the enzyme of sputum is not inactivated (alcohol content 5 to 20%). In this case, the reaction temperature is preferably 15 to 30 ° C., and the reaction period is preferably 2 to 7 days.

  The amount of soot used in the present invention is preferably 60% by weight or less based on the water used. The lower limit of the amount of soot used is the last concentration that can achieve the purpose of use of soot, but it is usually about 2% by weight considering the reaction time.

  In the present invention, when producing distilled liquor, it is necessary to provide a distillation step after the secondary charging, but the distillation step is necessarily required for the purpose of collecting herbal fragrance components. And not. That is, in the case of the method of collecting the scent components of herbs, the secondary charging following the primary charging process is an extraction process of terpenes generated in the primary charging process. Therefore, the secondary charging step is a step of extracting the solution obtained in the primary charging step or the organic layer by adding an organic solvent serving as an extraction agent for terpenes.

  Examples of the organic solvent include hydrocarbons (toluene, hexane, benzene, etc.), halogenated hydrocarbons (chloroform, dichloromethane, etc.), ketones (cyclohexanone, ethyl methyl ketone, etc.), alcohols (isopentyl alcohol, benzyl alcohol, etc.), ethers (Such as ethyl ether), esters (such as ethyl acetate), and others (such as arinin and nitromethane). These solvents can be used alone or in combination of two or more. When using the obtained aroma component in a food or drink or a product that may be contained in the mouth, it is preferable to select a solvent that does not harm the body.

  In the case of alcoholic beverages, alcohol is drinkable, substantially limited to ethyl alcohol, but if the resulting scent component is not used in food or drink, use a non-drinkable solvent. can do.

  The alcoholic beverage referred to in the present invention means all beverages containing alcohol. The distilled liquor referred to in the present invention is a normal one as described on January 5, 1974, published by Tokyo Dobunin, edited by Yoshito Sakurai, General Food Encyclopedia (Third Edition), page 435. Examples thereof include whiskey, alac, gin, vodka, shochu, brandy and the like.

According to the present invention, it is possible to efficiently convert a potential aroma component such as a terpene glycoside in juniper berry , one of the herbs that has been difficult to recover, to a component that generates a rich aroma. It was. In addition, the method of the present invention efficiently extracts fragrance components from juniper berries, which are one of herbs, by using an enzyme with a strong Japanese image , such as strawberry, a material that has a strong Western image, such as herbs. Or distilled liquor containing it. In addition, according to the present invention, the recovery efficiency of aroma components can be greatly improved by a very simple method of reacting with soot without using a large amount of expensive enzyme agents.

  Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited thereto.

Example 1
As primary preparation, distilled water is added to a system consisting of 2 g of juniper berry, a commercially available herb said to be the most suitable for herbs, and 20 g of rice bran (dried rice white rice cake MKS for shochu, manufactured by Tokushima Seiko Co., Ltd.). In addition, the total amount is 100 ml, and the yeast that has been pre-cultured using the YPD liquid medium (No. 2 yeast for shochu association, manufactured by Japan Brewing Association) is 1.0 × 10 ⁷ cells / ml-moromi. It was added and kept at 25 ° C. and kept for 3 days to obtain a primary moromi having an alcohol content of about 8%.
Next, as a secondary charge, 74 ml of raw material alcohol was added to the primary moromi (total amount 174 ml) to obtain a secondary moromi having an alcohol content of about 45%.
The secondary moromi was distilled at atmospheric pressure to obtain a distilled liquor having an alcohol content of 75%.
The charging composition is shown in Table 1 below as a fermented rice fermentation zone (Example 1), and the production process of Example 1 is shown in FIG.

Comparative Example 1
As the first charge, add 47 ml of raw material alcohol and 53 ml of distilled water to 2 g of juniper berry, adjust the alcohol content to 45% and the total amount to 100 ml, hold at 25 ° C. for 3 days, and further use as raw charge for the raw material 35 ml of alcohol and 39 ml of distilled water were added to prepare a total amount of 174 ml and an alcohol content of 45%, and atmospheric distillation was performed in the same manner as in the fermentation zone to obtain a distilled liquor having an alcohol content of 75% and a total amount of 100 ml. The charging composition is summarized in Table 1 below as an alcohol extraction section (Comparative Example 1), and the production process of Comparative Example 1 is shown in FIG.

Distilled liquors obtained in the fermentation zone (Example 1) and the alcohol extraction zone (Comparative Example 1) were subjected to GC / MS analysis as follows. First, 30 ml of each distilled liquor was subjected to solid phase extraction using an OASIS column (manufactured by Waters) and eluted with 2 ml of dichloromethane. It dehydrated with anhydrous sodium sulfate and concentrated to about 300 μl with nitrogen gas. Decanoic acid methyl ester was used as an internal standard. The GC / MS analysis conditions are as follows.
An Agilent GC6890N connected to an Agilent mass detector 5973 was used. The column used was DB-Wax (manufactured by Agilent), the column inner diameter was 0.25 mm, the column length was 30 m, and the film thickness was 0.25 μm. The heating conditions were 40 ° C., 1 minute, 3 ° C./min, 230 ° C., 10 minutes. The front inlet was 230 ° C. 1 μl was injected splitless.

  Table 2 shows the results of GC / MS analysis of the fermented fermentation zone (Example 1) and the alcohol extraction zone (Comparative Example 1) as relative values. In Table 2, the content of each component in the alcohol extraction section (Comparative Example 1) is set to 1, and the component amount in the fermented fermented section (Example 1) is relative to the component amount in the alcohol extraction section (Comparative Example 1). Indicated. As compared with the alcohol extraction section (Comparative Example 1), the content of terpenes such as α-terpinene, terpinen-4-ol, trans-caryophyllene, α-humulene is remarkably higher in the fermentation zone (Example 1). I understand that. From this result, it can be seen how efficiently the aroma components of herbs that cannot be recovered by alcohol extraction alone are recovered by using straw. Moreover, in the fermentation zone (Example 1) using a koji, compared to the alcohol extraction zone (Comparative Example 1), components having a blue odor that are not preferable when contained in distilled liquor such as sabinene or β-myrcene are reduced.

  For Example 1 and Comparative Example 1, a sensory test was conducted by five laboratory panelists. From the results of the sensory evaluation shown in Table 3, the alcohol extraction section (Comparative Example 1) was a monotonous and sharp flavor similar to a commercially available gin, but it was complicated and deep in the fermented section using firewood (Example 1). There was a taste and the evaluation that it was preferable compared with the alcohol extraction section was obtained.

<Factors for enhancing aroma components>
Whether the aroma component enhancing effect of the fermented potato fermentation zone (Example 1) confirmed in Example 1 is the effect of using cocoons, the effect of yeast fermentation, or the same as terpene liberation of wine or shochu In order to confirm whether or not β-glucosidase was involved, the following experiment was conducted.

  First, as a test plot, in addition to the fermented fermented district (Example 1) and the alcohol extraction zone (Comparative Example 1), the unused fermented district (Comparative Example 2) and the fermented enzyme-added fermented district (Comparative Example). 3) was provided. In the cocoon-free fermentation zone (Comparative Example 2) and the enzyme agent-added fermentation zone (Comparative Example 3), a mixture of wort and liquid sugar was used as a sugar source for fermentation instead of cocoon.

That is, liquid sugar (fructose glucose liquid sugar, manufactured by Gunei Chemical Co., Ltd.) diluted with distilled water so as to have the same specific gravity with respect to 50 ml of wort (specific gravity 1.06) adjusted as a primary charge in a laboratory. 50 ml was mixed, and 2 g of juniper berry was added thereto, and yeast was added in the same manner as in the fermented area using straw (Example 1) to obtain a primary moromi having an alcohol content of about 8%. As a secondary preparation, the same amount of raw material alcohol and water as in the fermented fermented section (Example 1) were added, atmospheric distillation was performed, and the resulting distilled liquor was used in the fermented section (comparative example 2). It was. Further, as a fermented zone (Comparative Example 3) containing an enzyme agent (β-glucosidase), a commercially available β-glucosidase preparation (manufactured by Sigma) was added at a concentration of 100 ppm with respect to moromi during the primary charge of the unused fermented zone. What was added so that it might become was used, and it was set as the enzyme agent addition fermentation zone (comparative example 3).
Table 4 and FIG. 2 show the charging composition and manufacturing process of the four test sections, respectively.

  GC / MS analysis was performed on distilled liquor obtained in the above four test sections in the same manner as in Example 1, and the results of comparing the contents of components having large changes between the test sections by the internal standard method Is shown in Table 5. In Table 5, the content of each component in the alcohol extraction section was set to 1, and the component amounts in other test sections were shown as relative values with respect to the alcohol extraction section.

  From Table 5, when compared with the alcohol extraction section (Comparative Example 1) even in the unfermented fermented section (Comparative Example 2), an aroma component enhancing effect was seen, but compared with the fermented section using Persimmon (Example 1). This effect is small and the usefulness of using cocoons can be confirmed. Moreover, when compared with the alcohol extraction section (Comparative Example 1), the enzyme component-added fermentation section (Comparative Example 3) shows an aroma component enhancing effect, but the amount of components is almost the same as that of the untreated fermentation section (Comparative Example 2). No change is seen in the sample, or conversely, it is found that β-glucosidase activity has no effect on enhancing the aroma components of herbs. This suggests that terpenes do not exist in the state of β-1,6 binding to simple glucose in herbs, but exist in a state of binding to more complex substances. This suggests that in addition to β-glucosidase, other enzymes are necessary to convert the species into the free form. In other words, it can be said that potatoes that produce a wide variety of enzymes are suitable for enhancing herb-derived aroma components.

Example 2: Confirmation of aroma component enhancement effect when koji is used as an enzyme source without performing fermentation Even if yeast fermentation is not performed and alcohol fermentation is performed, aroma components derived from herbs can be obtained by mixing koji and herbs. The following experiment was conducted to confirm that the recovered amount of sucrose increased.
As a first charge, a system consisting of 2 g of juniper berries and 20 g of koji was added with alcohol for raw materials and water to adjust the total amount to 100 ml and the alcohol content of 8%, and kept at 25 ° C. for 3 days. Thereafter, as a secondary charge, 74 ml of raw material alcohol was added to make the alcohol content 45% (total amount 174 ml), and this was subjected to atmospheric distillation to obtain distilled liquor with an alcohol content of 75% (total amount 100 ml). This was designated as a non-fermented cocoon (Example 2).
As a control, in the same manner as in Comparative Example 1, 2 g of juniper berries were mixed with alcohol for raw materials and water, adjusted to a total volume of 100 ml and an alcohol content of 45%, and kept at 25 ° C. for 3 days. Alcohol and water were added and the total amount was adjusted to 174 ml and the alcohol content was 45%. Distillation was carried out in the same manner as in the unfermented section using firewood (Example 2) to obtain a distillate having the same amount of alcohol content of 75%. This was designated as an alcohol extraction section (Comparative Example 1).
Table 6 and FIG. 3 show the preparation and manufacturing steps of the unfermented unfermented section (Example 2) and the alcohol extraction section (Comparative Example 1), respectively.

  In the same manner as in Example 1, GC / MS analysis was performed on distilled liquor obtained from the unfermented fermented section (Example 2) and the alcohol-extracted section (Comparative Example 1). Table 7 shows the results of comparing the contents of the large components by the internal standard method. In Table 7, the content of each component in the alcohol extraction section (Comparative Example 1) was set to 1, and the component amount in the unfermented fermented section (Example 2) was shown as a relative value to the alcohol extraction section (Comparative Example 1).

  From the results of Table 7, it can be seen that the herb-derived fragrance component is enhanced in the unfermented fermented section (Example 2) compared to the alcohol-extracted section (Comparative Example 1). From this fact, it can be said that, even if yeast is not added and fermentation is performed, the aroma component can be enhanced by using koji as an enzyme source by mixing koji and herbs.

Example 3: Influence of soot addition amount The following experiment was conducted in order to confirm the difference in the aroma component enhancing effect depending on the soot addition amount.
As a first charge, 100 ml of water was mixed into a system consisting of 2 g of juniper berries and 10 g of koji, and yeast was added to 1.0 × 10 ⁷ cells / ml-molomi 1 as in Example 1, The mixture was kept at 25 ° C. for 6 days to obtain primary moromi (total amount: 108 ml) having an alcohol content of about 4%.
Alcohol for raw materials and water were added as a secondary charge to this primary moromi to prepare secondary moromi having a 45% alcohol content (total amount 230 ml). This secondary moromi was subjected to atmospheric distillation to obtain 130 ml of distilled liquor having an alcohol content of 75%.
In the same preparation method as in the 10% cocoon use zone (Example 3-1), the amount of cocoon used was 20 g, 40 g, and 60 g, and the obtained distilled liquors were each used in the 20% 麹 use zone (Example 3-2). , 40% use zone (Example 3-3), 60% use zone (Example 3-4). In these preparations, the alcohol content of the primary moromi was 7.5% in the 20% use area, 11.5% in the 40% use area, and 15% in the 60% use area. In the secondary charging, raw material alcohol and water were used, and in all the test sections, the alcohol content was 45% and the total amount was adjusted to 230 ml.

Comparative Example 4
Furthermore, as a control, as a primary preparation, 2 g of juniper berry was mixed with 47 ml of raw material alcohol and 53 ml of water, adjusted to a total volume of 100 ml, adjusted to 45% alcohol, and kept at 25 ° C. for 6 days. 61 ml of water and 69 ml of water were added to adjust the alcohol content to 45% and the total amount to 230 ml. Distilled liquor obtained by performing distillation in the same manner as in the 10% used section was used as the alcohol extraction section (Comparative Example 4).
Table 8 and FIG. 4 show the charging composition and manufacturing process of these five test sections.

  GC / MS analysis was performed on distilled liquor obtained in the above five test sections in the same manner as in Example 1, and the results of comparing the contents of components having large changes among the test sections by the internal standard method Is shown in Table 9. In Table 9, the content of each component in the alcohol extraction group was 1, and the component amounts in the other test groups were shown as relative values to the alcohol extraction group.

  From Table 9, when compared with the alcohol extraction group, there is an aroma component enhancing effect in any test group using soot. However, this effect is greater as the amount of soot used is smaller. If the amount of soot used exceeds 60% by weight with respect to the added water, the effect may not be obtained. This is because when the amount of koji used increases, the activity of the enzyme group effective in enhancing the aroma component is suppressed due to the presence of excess sugar, or the fermentation proceeds excessively, so that the released aroma component is being fermented. This is presumed to be caused by volatilization with carbon dioxide. From this, it can be said that the amount of soot used is preferably 60% by weight or less with respect to the added water. In the case of normal shochu preparation, the amount of soot used exceeds 60% by weight with respect to the added water. Therefore, when herbs are added using the normal shochu preparation method, the herb-derived aroma component enhancing effect is small. It is expected that.

FIG. 2 shows a comparison of process diagrams of a fermented potato fermentation zone (Example 1) and an alcohol extraction zone (Comparative Example 1). In comparison with the process diagram of the fermentation zone using firewood (Example 1), the alcohol extraction zone (Comparative Example 1), the fermentation zone not using straw (Comparative Example 2), and the fermentation zone using enzyme preparation (Comparative Example 3). is there. FIG. 3 shows a comparison of the process diagrams of the unfermented cocoon section (Example 3) and the alcohol extraction section (Comparative Example 1). 麹 10% usage zone (Example 3-1), 20% usage zone (Example 3-2), 40% usage zone (Example 3-3), 60% usage zone (Example 3-4) and alcohol The process drawing of an extraction section (Comparative Example 4) is shown in comparison.

Claims (6)

A method for recovering aromatic components derived from herbs mainly composed of terpenes, wherein juniper berries and strawberries are reacted in water. A method for recovering aroma components derived from herbs mainly composed of terpenes, characterized in that extraction is performed by reacting juniper berries and strawberries in water and then adding an organic solvent thereto. A method for recovering aromatic components derived from herbs mainly composed of terpenes, characterized by adding alcohol to a mixed system containing juniper berries , strawberries and water. A method for producing an alcoholic beverage, comprising adding a yeast to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or adding an alcohol fermentation raw material and yeast to perform a fermentation reaction. Production of distilled liquor, characterized in that yeast is added to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or an alcohol fermentation raw material and yeast are added to perform a fermentation reaction, followed by distillation. Method. A method for producing distilled liquor, comprising reacting juniper berries and straw in water, adding alcohol, and then distilling the alcohol.

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