JP6468858B2 - Alcoholic beverages containing citrus distilled liquor - Google Patents

Description

  The present invention relates to an alcoholic beverage containing citrus distilled liquor and a method for producing the same. The present invention also relates to a method for alleviating the agglutination and heating odor of alcoholic beverages containing citrus distilled spirits.

  There are known methods for producing essential oils and aqueous alcohol solutions containing aromatic components such as fruits and peels by distillation. For example, Patent Document 1 describes a method for producing distilled liquor, characterized in that raw fruit skins of citrus fruits or apples are immersed in alcohol and distilled under reduced pressure.

Japanese Patent No. 4302871

  Citrus distilled liquor has a particular difficulty in drinking. Specifically, it is an acrid and heated odor. Therefore, in the alcoholic beverage containing the said distilled spirit, it is calculated | required to relieve such an acrid and heating odor.

  As a result of intensive studies, the present inventors have found that furfural and thymol contained in alcoholic beverages containing citrus distilled spirits produce an acrid and heated odor, the content of d-limonene or methyl dihydrojasmonate, and furfural. Alternatively, it was found that if the ratio of the content of thymol is within a specific range, it is possible to alleviate agitation and a heated odor.

The present invention relates to the following, but is not limited thereto.
1. It is an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and / or d-limonene / thymol = 20-600
Meet the alcoholic beverage.
2. 2. The alcoholic beverage according to 1, wherein the content of d-limonene is 4000 to 90000 ppb.
3. The alcoholic beverage according to 1 or 2, wherein the content of furfural is 20 to 2200 ppb and / or the content of thymol is 50 to 5400 ppb.
4). It is an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10-400 and / or Methyl dihydrojasmonate / thymol = 4-150
Meet the alcoholic beverage.
5. 4. The alcoholic beverage according to 4, wherein the content of methyl dihydrojasmonate is 600 to 40000 ppb.
6). The alcoholic beverage according to 4 or 5, wherein the content of furfural is 20 to 2200 ppb and / or the content of thymol is 50 to 5400 ppb.
7). It is a method for producing an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and / or d-limonene / thymol = 20-600
Adjusting the amount of those components to satisfy.
8). A method for producing an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10-400 and / or Methyl dihydrojasmonate / thymol = 4-150
Adjusting the amount of those components to satisfy.
9. It is a method for alleviating the taste or heating odor of alcoholic beverages containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and / or d-limonene / thymol = 20-600
Adjusting the amounts of those components to satisfy.
10. It is a method for alleviating the taste or heating odor of alcoholic beverages containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10-400 and / or Methyl dihydrojasmonate / thymol = 4-150
Adjusting the amounts of those components to satisfy.

  The present invention can relieve the agglomeration and heating odor derived from citrus distilled spirits. In this specification, `` Egumi '' used for alcoholic beverages containing citrus distilled spirits means an unnecessary taste that disturbs the refreshing and refreshing flavor that is characteristic of citrus distilled spirits and makes the mouth uncomfortable. The “heated odor” means an unnecessary scent that prevents the fresh citrus scent of the citrus distilled liquor. When this “egumi” and “heating odor” are contained in citrus distilled liquor, the refreshing ease of drinking of citrus distilled liquor decreases.

  In one aspect, the present invention relates to an alcoholic beverage containing citrus distilled liquor. In the present specification, “alcoholic beverage” means a beverage containing alcohol. “Alcohol” in the present specification means ethanol unless otherwise specified.

(Main ingredients)
The mass ratio of d-limonene, furfural, and thymol contained in the alcoholic beverage of the present invention satisfies the following condition (1).

d-limonene / furfural = 50-1300 and / or d-limonene / thymol = 20-600
The d-limonene / furfural value is preferably 50 to 900, more preferably 100 to 450, and more preferably 100 to 250. The d-limonene / thymol value is preferably 30 to 300, more preferably 40 to 150.

  Alternatively, the mass ratio of methyl dihydrojasmonate, furfural, and thymol contained in the alcoholic beverage of the present invention satisfies the following condition (2).

Methyl dihydrojasmonate / furfural = 10-400 and / or Methyl dihydrojasmonate / thymol = 4-150
The value of the methyl dihydrojasmonate / furfural is preferably 20 to 120, more preferably 20 to 60. The value of the methyl dihydrojasmonate / thymol is preferably 7-80, more preferably 8-40.

  The beverage of the present invention may satisfy both the above conditions (1) and (2).

  The content of d-limonene in the alcoholic beverage may vary depending on the amount of furfural or thymol contained, but is preferably 4000 to 90000 ppb, more preferably 6000 to 60000 ppb, more preferably 8000 to 25000 ppb. .

  The content of methyl dihydrojasmonate in the alcoholic beverage may vary depending on the amount of furfural or thymol contained, but is preferably 600 to 40000 ppb, more preferably 1300 to 15000 ppb, more preferably 1500 to 7000 ppb. is there.

  Furfural is known to exhibit aged scent. Thymol is an essential oil component contained in eggplant. In the alcoholic beverages of the present invention, including citrus distilled spirits, it has been found that these ingredients provide an acrid and reduce ease of drinking. Although content of the furfural in alcoholic beverages is not limited, Preferably it is 20-2200ppb, More preferably, it is 20-1100ppb, More preferably, it is 20-500ppb. Moreover, although content of thymol in alcoholic beverages is not limited, Preferably it is 50-5400ppb, More preferably, it is 50-2700ppb.

“Ppb” in the present specification means μg / L, and indicates the mass of the component contained per volume of the alcoholic beverage. Means for measuring the content and ratio of d-limonene, methyl dihydrojasmonate, furfural, and thymol in an alcoholic beverage are not limited, and may be measured using a known method such as GCMS.

  To adjust the content and quantity ratio of d-limonene, methyl dihydrojasmonate, furfural, and thymol in alcoholic beverages, adjust the amount of citrus distilled liquor used, add these components, etc. You just have to choose a method. Citrus spirits have relatively low values of d-limonene / furfural, d-limonene / thymol, methyl dihydrojasmonate / furfural, and methyl dihydrojasmonate / thymol. Therefore, it is often required to add d-limonene and / or methyl dihydrojasmonate to bring these ratio values within the scope of the present invention.

  As used herein, “citrus distilled liquor” means a liquid obtained by distilling a mixture containing a citrus raw material, ethanol and water. The mixture may contain other components in addition to the citrus raw material, ethanol, and water as long as the effects of the present invention are not adversely affected. For example, an aqueous ethanol solution can be used to supply ethanol and water, which can be an alcoholic beverage. Moreover, fermented moromi can be used as alcoholic beverages.

  The citrus fruits are not particularly limited, and examples thereof include oranges, oranges, citrus fruits, summer mandarin oranges, hassaku, ponkan, shikuwasha, kabosu, eggplant, grapefruit, lemon, lime and the like. These may be used alone or as a combination of two or more as raw materials for distilled spirits. As the raw material, citrus fruits and / or peels are used. Since most of the fragrance components of fruits are present in the skin and the nearby pulp, it is preferable to use the skin as a raw material. The pericarp may be used by itself, but may also be used with fruits and pulp.

  The citrus raw material may be processed before distillation. For example, the raw material may be dried and then subjected to distillation, but may be used as it is without being dried. The raw material is preferably used raw. In addition, the raw material may be cut before distillation or may be frozen. Furthermore, the frozen material may be pulverized. Moreover, the squeeze cake which squeezes and produces | generates a raw material can also be used as a raw material. Two or more of these processing processes may be combined.

  The distillation method for producing the citrus distilled liquor is not particularly limited. For example, vacuum distillation may be performed or normal pressure distillation may be performed.

  In one embodiment, the citrus distilled liquor is produced by the following production method (this method is also referred to below as “constant concentration distillation method”).

Citrus distilled liquor, comprising: subjecting a mixture of a citrus raw material, a first ethanol and a first water to distillation; and adding a second ethanol and a second water to the mixture during the distillation. It is a manufacturing method, Comprising: The said manufacturing method whose ethanol concentration of the said distillate at the time of the production | generation of a distillate is 10 to 50% after the said addition.

  In order to adjust the ethanol concentration of the distillate, for example, the ratio between the second ethanol and the second water may be adjusted.

  The ethanol concentration of the distillate means the ethanol concentration that the distillate has at the time of production, and this varies depending on the production time. Since this concentration does not change greatly even after a while after generation, the concentration at the time of generation can be estimated not only immediately after the generation but also by measuring after a while. For example, if the distillate is divided into relatively small fractions and the ethanol concentration of each fraction is measured, the ethanol concentration that the distillate had at the time of production or a value very close to it can be obtained.

  In the production method, preferably, the addition of the second ethanol and the second water is started after the ethanol concentration of the distillate is lowered to 10 to 50%. Preferably, after the distillate having a volume of 0.10 to 0.75 times the total volume of the first ethanol and the first water is generated, the second ethanol and the second water are added. Start.

  The ethanol concentration in this specification means v / v%, and can be measured by any known method, but can be measured by, for example, a vibrating densimeter. Specifically, the sample is prepared by removing carbon dioxide gas from an aqueous ethanol solution by filtration or ultrasonic wave as necessary, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C), which is an appendix to the National Tax Agency's prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007)" It can be obtained by conversion using a “conversion table”.

  In the said manufacturing method, distillation may be performed under reduced pressure and you may distill at normal pressure (without the process for pressure reduction or pressurization). Preferably, the distillation is performed by heating at normal pressure.

  The obtained distillate is the distilled liquor in the present invention. Although all the fractions of the distillate obtained by distillation may be used together, it is also possible to collect only the preferred fractions by eliminating the fractions having an unpleasant odor.

  The alcoholic beverage of the present invention may contain only one kind of the distilled spirit or two or more kinds of the distilled spirit. The content of citrus distilled liquor in the alcoholic beverage of the present invention is not particularly limited, but is typically 1 to 70 v / v% or 1 to 50 v / v% in terms of alcohol. Here, alcohol conversion means calculating content based on the capacity | capacitance of the alcohol originating in citrus distilled spirits. For example, when distilled alcohol with an alcohol content of 50 v / v% is blended at 3 v / v% with respect to a beverage, the content of the distilled alcohol in the beverage in terms of alcohol is 1.5 v / v. %.

(Alcohol degree)
Although the alcohol content of the alcoholic beverage in this specification is not particularly limited, it is preferably 1 to 45 v / v%, more preferably 1 to 20%. The “alcoholic beverage” in the present specification means a beverage containing ethanol, and the alcohol content is synonymous with the ethanol concentration described above.

(Other ingredients)
In the alcoholic beverage according to the present invention, in addition to the citrus distilled liquor, other alcoholic components such as neutral spirits, wine, whiskey, brandy, shochu, spirits, and alcoholic beverages, unless the effects of the present invention are impaired. Additives usually blended, such as sugars, acidulants, bitterness, sweeteners, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, pH adjusters, quality stabilizers, etc. Can do. Moreover, the alcoholic beverage of the present invention may contain carbonic acid.

(Beverage production method and method for mitigating agummy or heated odor)
In another aspect, the present invention is a method for producing an alcoholic beverage containing citrus distilled liquor. In the method, the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and / or d-limonene / thymol = 20-600
Adjusting the amounts of those components to satisfy.

Alternatively, in the method, the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10-400 and / or Methyl dihydrojasmonate / thymol = 4-150
Adjusting the amounts of those components to satisfy.

  The amount and ratio of each component in the beverage and the method of adjusting the numerical values are as described above for the beverage. The timing is not limited. The drink finally obtained should just satisfy said conditions. Moreover, the preferable range of the quantity and quantity ratio of each component and alcohol content is as having mentioned above regarding the drink. Moreover, the specific example and quantity of the other component added are also as above-mentioned regarding a drink.

  The production method of the present invention can alleviate the agglutination or heating odor of alcoholic beverages containing citrus distilled spirits. Therefore, in another aspect, the production method is a method for alleviating the agitation or heating odor of alcoholic beverages containing citrus distilled liquor.

(Packed beverage)
The beverage of the present invention can be in the form of a container as needed. Examples of the form of the container include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch. For example, a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.

(Numeric range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.

  The present invention will be described below based on examples, but the present invention is not limited to these examples.

Example 1
The effect of furfural on the acrid and heated odor and the effect of d-limonene were examined.

  An alcoholic solution with an alcohol content of 26% was added to 110 g of coconut skin, and the volume was made up to 1000 ml. Then, distilled spirit liquor (alcohol content: 48.9 v / v%) as a raw material for alcoholic beverages was produced in an atmospheric distillation kettle. . Distilled spirits of the obtained eggplant were diluted with water to produce an alcoholic beverage (beverage 1) containing 3 v / v% (1.467 v / v% in terms of alcohol) of the distilled spirit. The results of analyzing the components are shown in Table 1 below. Analysis was performed by GC-MS.

[GC-MS analysis conditions]
The beverage as a sample was subjected to gas chromatography mass spectrometry (GC-MS) under the following conditions. The analysis conditions for GC are as follows.

GC device: Agilent Technologies GC-MSD
GC oven temperature condition: 40 ° C (5 minutes)-6 ° C / min-240 ° C
Mass spectrometry (MS) conditions Quadrupole set value: 150
Ion source setting value: 230
Area value calculation conditions Total ion mode Mass (LOW): 35
Mass (HIGH): 550
Column: DB-WAXETR 60 m, inner diameter 320 μm, film thickness 0.25 μm
Sample pretreatment conditions: 80 μL of sample and 20 μL of internal standard substance (decanoic acid methyl ester 20 ppm alcohol aqueous solution) are mixed in a 20 mL screw cap vial. Dynamic headspace conditions Apparatus: MPG
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Gas supply for sample vaporization: 3000ml
Gas supply rate for sample vaporization: 100 ml / min
Sample vaporization gas type: nitrogen Peak retention time: Components and concentrations were identified by MS analysis.
Standard substances: furfural, thymol, limonene, methyl dihydrojasmonate

  Beverage 1 is used as a control. In order to investigate the influence of furfural on the acrid and heated odor, furfural was added to beverage 1 to produce beverages a1-0 and a2-0. Furthermore, beverages a2-a1 to a2-a7 were produced by adding d-limonene in various amounts to beverage a2-0 having a large amount of furfural.

  A trained panelist conducted a sensory evaluation on the taste and heat odor of each beverage. The evaluation criteria are as follows. This evaluation criterion is also used in other examples.

7: Feels almost no spicy or heated odor.
6: It is hard to feel an acrid or heated odor.
5: A little bitter taste of heat and odor.
4: It is hard to drink because there is an acrid and heated smell.
3: The taste and heating odor are somewhat strong and difficult to drink.
2: Strong taste and heat odor are difficult to drink.
1: The taste and heat smell are very strong and difficult to drink.

  The results are shown in the table below. If the evaluation score is 5 points or more, the result is considered good.

  As is clear from Table 2, as the amount of furfural increased, the acrid and heated odors became stronger. And the sensory evaluation result was favorable when the value of d-limonene / furfural was in a certain range.

Example 2
Following Example 1, an appropriate range of methyl dihydrojasmonate / furfural values was confirmed. Specifically, beverages a2-b1 to a2-b7 were produced by adding methyl dihydrojasmonate in various amounts to beverage a2-0 obtained in Example 1. In the same manner as in Example 1, sensory evaluation was performed on the agglomeration and heating odor of each beverage. The results are shown in Table 3. In Table 3, methyl dihydrojasmonate is represented as “MD”. Further, in any beverage in Table 3, the content of d-limonene was 2841 ppb.

  As is clear from Table 3, the sensory evaluation results were good when the value of methyl dihydrojasmonate / furfural was within a certain range.

Example 3
Subsequent to Example 1, the influence of thymol on the acrid and heated odors and the effect of d-limonene were examined.

  Specifically, thymol was added to beverage 1 of Example 1 to produce beverage b1-0 and beverage b2-0. Furthermore, beverages b2-a1 to b2-a7 were produced by adding d-limonene in various amounts to beverage b2-0 having a large amount of thymol. In the same manner as in Example 1, sensory evaluation was performed on the agglomeration and heating odor of each beverage. The results are shown in Table 4.

  As is clear from Table 4, as the amount of thymol increased, the agglutination and the heated odor became stronger. And the sensory evaluation result was favorable when the value of d-limonene / thymol was in a certain range.

Example 4
Following Example 3, an appropriate range of methyl dihydrojasmonate / thymol values was identified. Specifically, beverages b2-b1 to b2-b7 were produced by adding methyl dihydrojasmonate in various amounts to beverage b2-0 obtained in Example 3. In the same manner as in Example 1, sensory evaluation was performed on the agglomeration and heating odor of each beverage. The results are shown in Table 5. In Table 5, methyl dihydrojasmonate is represented as “MD”. Moreover, in any beverage in Table 5, the content of d-limonene was 2841 ppb.

  As is apparent from Table 5, the sensory evaluation results were good when the value of methyl dihydrojasmonate / thymol was within a certain range.

Claims (10)

It is an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and d-limonene / thymol = 20-600
It meets a content of d- limonene 4000～90000Ppb, the alcoholic beverage. The alcoholic drink of Claim 1 whose content of d-limonene is 5000-80000 ppb. The alcoholic beverage according to claim 1 or 2, wherein the content of furfural is 20 to 2200 ppb and / or the content of thymol is 50 to 5400 ppb. It is an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10 to 400, and methyl dihydrojasmonate / thymol = 4-150
It meets, content of methyl dihydrojasmonate is 600～40000Ppb, the alcoholic beverage. The alcoholic beverage according to claim 4, wherein the content of methyl dihydrojasmonate is 1000 to 20000 ppb. The alcoholic beverage according to claim 4 or 5, wherein the content of furfural is 20 to 2200 ppb and / or the content of thymol is 50 to 5400 ppb. It is a method for producing an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and d-limonene / thymol = 20-600
It meets, and
The manufacturing method including adjusting the quantity of those components so that content of d-limonene contained in the said drink may be 4000-90000 ppb . A method for producing an alcoholic beverage containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10 to 400, and methyl dihydrojasmonate / thymol = 4-150
It meets, and
The manufacturing method including adjusting the quantity of those components so that content of the methyl dihydrojasmonate contained in the said drink may be 600-40000 ppb . It is a method for alleviating the taste or heating odor of alcoholic beverages containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
d-limonene / furfural = 50-1300 and d-limonene / thymol = 20-600
It meets, and
The method including adjusting the quantity of those components so that content of d-limonene contained in the said drink may be 4000-90000 ppb . It is a method for alleviating the taste or heating odor of alcoholic beverages containing citrus distilled liquor, wherein the mass ratio of the following components contained in the beverage is as follows:
Methyl dihydrojasmonate / furfural = 10 to 400, and methyl dihydrojasmonate / thymol = 4-150
It meets, and
The method including adjusting the quantity of those components so that content of the methyl dihydrojasmonate contained in the said drink may be 600-40000 ppb .