KR101651068B1 - Composition comprising extracts of hovenia dulcis for improving taste of alcohol beverage, alcoholic beverage composition comprising it, and preparation method of alcoholic beverage composition comprising it - Google Patents

Abstract

The present invention relates to a composition for improving the taste of an alcoholic beverage containing the compounds of the general formulas (1) and (2) and a hinoki extract, a hinoki extract, a hinoki saponification product and the like containing the compound, and an alcoholic beverage composition, The present invention relates to a process for producing an alcoholic beverage composition containing the same as an active ingredient. When the compound extracted according to the present invention is added to an alcoholic beverage composition, irritating taste and bitter taste specific to the alcoholic beverage can be improved.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a composition for improving the taste of an alcoholic beverage including an extract of Hovenia dulcis, an alcoholic beverage composition containing the alcoholic beverage composition, and a method for producing the alcoholic beverage composition. ALCOHOLIC BEVERAGE COMPOSITION COMPRISING IT}

More particularly, the present invention relates to a composition for improving irritation and bitterness of an alcoholic beverage including Hovenia dulcis extract, an alcoholic beverage composition containing the alcoholic beverage composition and a method for producing the alcoholic beverage composition.

Hovenia dulcis is a deciduous broad-leaved arboreous tree with a spruce tree called hawthorn or loincloth. One of the han- dani trees is called the earth quartz, white stone, wood nectar, Hovenia dulcis and Hovenia tomentosa are native to Japan, China, and Northeast Asia. However, the size, seeds, and flower color of the stem are different from each other, Is recorded. In Korea, it grows mainly in Mt. Seoraksan, Mt. Odaesan, Mt. Jirisan, and Mt. Mt. Halla, and grows well in the milder southern regions than in the central and northern regions. The disease and stem have been used mainly for edible purposes, especially because of their sweetness and flavor, and for medicinal purposes, they have been used for the elimination of toxins [Kim Tae Kyung, "Botanical Resources in Korea III" (1996), Seoul National University Press, 72].

According to the herbaceous gangbang, the juice of Hovenia dulcis juice is used to solve the nausea and to stop the nausea. Traditionally, the seeds have been used for alcoholic intoxication, seminal blood, urine discomfort and vomiting, It is said to be effective in the treatment of necrotizing blood (Nutritional Blood) [Korean J. Postharvest Sci, Technol. 6, 469 (1999); Primary plant color picture book, seasonal plants of obstetrics, p 535 (1992)].

Studies on hinoki trees have been actively conducted since the mid 1980s mainly in foreign countries, and many chemical components of hinoki trees have been known, and their uses and efficacy have been revealed. For example, Hovenoside I-VII, Hovocerboside A1, Hovenidulcioside A1, A2, B1, B2 and Hoduloside III of the Saponins series and Quercetin, Kaempferol, Ampelosin, Hovenitin I to III and Hovenodulinol Respectively. Antisweeting effects from isolated chemical components and Hovenia dulcis extracts, hepatocyte protection effect by alcohol, muscle relaxation by alcohol [(+) Ampelosin], diuretic action, antihistamine action [Hovenidulcioside A1, A2, B1, B2], antioxidant activity, anticancer activity and diabetic effect.

In recent years, studies on the functionality of Hovenia dulcis have been actively carried out in the Republic of Korea. In particular, many studies have been conducted on liver detoxification and hangover activity and alcohol degradation ability in various regions. In another study, Hovenia bark, (Lee, MK, et al., J. Medicinal., 1999). It has been reported that the ethanol extract of fruit and fruit bark has high anticancer activity against human hepatoma cell line (hep-3B) and breast cancer cell line (MCF-7) Crop Sci. 7, 185 (1999)], vanillic acid and ferulic acid derived from the methanol extract of Hovenia japonica have been reported to have antibacterial effects in 14 strains and 2 yeasts [Cho, J.Y. etc, Korean J. Food Sci. Technol., 32, 1403 (2000)].

Korean Patent Application No. 10-2002-0057998 also discloses that a low alcohol-insoluble fraction of Hovenia dulcis or a polysaccharide isolated therefrom is effective for the treatment of diabetes, and a method for extracting an active ingredient having excellent antioxidant activity from Hovenia dulcis Korean Patent Publication No. 10-2006-0081014.

As described above, the hovenous wood material in which various functions are revealed is mainly related to pharmacological function and health, and the function of controlling the taste related to alcoholic beverages discovered by the present inventors has not been studied.

On the other hand, there has been a continuing study of stimulant, bitter taste suppression or peculiarity specific to alcoholic beverages.

Among these methods, there is a method of increasing the sweetness and alleviating the unpleasant taste. For example, sugars such as sucrose and sweeteners such as aspartame and stevioside are added to produce an alcoholic beverage. However, this method increases the desired effect to some extent as the added amount of saccharides or sweeteners is increased. However, if these additives are increased, the function and taste of the alcoholic beverage may be negatively affected, Is limited.

Further, a method of adding a fatty acid such as a phytosterol ester to alcohol to increase the flavor, thereby alleviating the irritating and bitter taste of alcohol (JP-A-8-187277, JP-A However, such a method has a limited use because it can change or harm the unique flavor of a specific alcoholic beverage. [0005]

Recently, a method of alleviating the bitter taste of alcohol by adding cellulose ether such as hydroxypropylmethylcellulose (HPMC) to soju has been known (Korean Patent Laid-Open No. 10-2012-0135748), but in order to obtain the effect to some extent The content of the cellulose ether should be as high as 1%, which may increase the viscosity of the alcoholic beverage, thereby giving a foreign body feeling.

Other methods include a method using ceramics, a method of aging acoustic vibrations, pH control of water, or various activated carbons to remove odors and increase the amount of minerals to purify the taste. However, the effect is small and the effect There is a difficulty in proving.

Accordingly, the present inventors have conducted studies to overcome the problems of the prior art as described above, and as a result, it has been found that the stimulative taste and bitter taste unique to alcoholic beverages can be effectively improved by using hinoki extract, hinoki extract, And completed the present invention.

Accordingly, it is an object of the present invention to provide a compound capable of alleviating or shielding irritating and bitter tasting specific to an alcoholic beverage, and an alcoholic beverage containing such a compound as a Hovenous Extract, Hovenia dulcis, And an alcoholic beverage composition in which the irritating and bitter taste of an alcoholic beverage is suppressed or alleviated.

It is another object of the present invention to provide a method for producing an alcoholic beverage composition in which an unpleasant taste and bitter taste of an alcoholic beverage is suppressed or alleviated.

According to an aspect of the present invention, And at least one of a hinoki extract, a hinoki extract, a purified hinoki extract, and a compound represented by the following general formula (1) or (2): to provide.

≪ Formula 1 >

이며, R₁이 수소인 경우 R₂는

이고, R₁이

인 경우 R₂는 수소이다.In the above formula (1), R ₁ and R ₂ independently represent hydrogen or

And when R < _{1 >} is hydrogen, R < _{2 &}

, R < ₁ >

Lt; ₂ > is hydrogen.

(2)

In the composition for improving the taste of an alcoholic beverage, the Hovenous Extract, Hovenia dulcis extract, purified water, and the compound represented by Formula 1 or Formula 2 are contained in an amount of 10 ^-8 to 10 ^-2 parts by weight based on 100 parts by weight of the total composition .

Another aspect of the present invention relates to a process for the preparation of a compound of formula And at least one of a hinoki extract, a hinoki extract obtained by concentrating the hinoki extract, a purified product of the hinoki extract, a composition for improving the taste of an alcoholic beverage, and a compound represented by the formula 1 or 2 To provide an alcoholic beverage composition.

In the above alcoholic beverage composition, the hinoki extract, the hinoki extract, the purified water, the composition for improving the taste of an alcoholic beverage, and the compound represented by the formula 1 or 2 may be contained as an active ingredient for improving the bitter taste of an alcoholic beverage .

In the alcoholic beverage composition, the Hovenuo extract may be one obtained by extracting at least one of leaves and fruits of Hovenia dulcis with water, alcohol or a mixture thereof.

In the alcoholic beverage composition, the alcohol is ethanol for drinking, and the alcohol content may be 10 to 85% (w / w).

In the above alcoholic beverage composition, the hinoki extract, the hinoki extract and the purified water contain at least one compound represented by the formula (1) or (2)

In the alcoholic beverage composition, the Hovenia dulcis extract, the Hovenia dulcis extract, the purified water, the composition for improving the alcoholic beverage taste, and the compound represented by the formula (1) or (2) ^-8 to 10 ^-2 parts by weight.

According to another aspect of the present invention, there is provided a method for preparing a Hovenia dulcis extract, comprising the steps of: extracting Hovenia dulcis Extract by extracting at least one of leaves or fruits of Hovenia dulcis by using room temperature or warming using water, alcohol or a mixture thereof as a solvent; And a step of preparing an alcoholic beverage composition using the Hovenuo extract and the circumference thereof.

In the method for producing an alcoholic beverage composition, the step of using the Hovenuo extract may include preparing a Hovenuo extract by concentrating the Hovenu tree extract, adding alcohol and water to the Hovenuo extract, The method comprising the steps of:

In the method of manufacturing the alcoholic beverage composition, the step of using the Hovenuok tree extract may further include a step of filtering the Hovenuok tree extract with activated carbon, filtering the extracted solution with an activated carbon, and then performing an anion treatment.

In the method for preparing an alcoholic beverage composition, the amount of the Hovenia dulcis extract used in the step of preparing the alcoholic beverage composition is 10 ^- 10 parts by weight, based on 100% by weight of the total composition of the Hovenia dulcis extract, ⁸ to 10 ^-2 parts by weight.

In the method for producing an alcoholic beverage composition, the alcoholic beverage composition may be at least one selected from the group consisting of sake, diluted soju, distilled soju, liqueur, ordinary distilled liquor, whiskey, and brandy.

According to the present invention, when a specific compound derived from hinoki, a hinoki extract, a hinoki extract, a hinoki refined product or an alcoholic beverage taste improving composition containing the same is added to an alcoholic beverage composition, The bitter taste or the irritating taste of the < / RTI >

Further, according to the present invention, it is possible to produce an alcoholic beverage composition including a hinoki extract, a hinoki extract, a hinoki wood refined product and the like which can alleviate or shield the irritating taste and bitter taste peculiar to the alcoholic beverage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view for explaining a method for producing an extract, an extract, and a purified product of Hovenia dulcis according to an embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view for explaining a method for producing an alcoholic beverage composition including an extract, an extract, a purified product and the like of Hovenia dulcis according to another embodiment of the present invention.

The present invention relates to a method for producing extracts, extracts and purified products of Hovenia dulcis, which can stimulate alcoholic beverages and inhibit bitterness, a composition for improving the taste of alcoholic beverages which inhibits or suppresses bitter taste of alcoholic beverages containing the same, The alcoholic beverage composition with reduced or bitter taste suppressed or mitigated will be described in detail with reference to Fig.

FIG. 1 is a view for explaining a method of producing an extract, an extract and a purified product of Hovenia dyes according to an embodiment of the present invention.

One. Hinoki  Method of producing extract

Referring to FIG. 1, a raw material Hovenia leaf or fruit is prepared (S100). Here, the fruit refers to the fruit including the flesh and seeds.

Next, the leaf or the fruit of the raw material Hoven tree is dried and crushed (S105). At this time, it is preferable to wash the hinoki tree first with distilled water to remove foreign matter and dry it in the shade, and it may be preferable to crush the hinoki in powder form for efficient extraction.

Next, the crushed Houttuynia powder is extracted with a solvent (S110). At this time, alcohol, water or a mixture thereof can be used as the solvent. The solvent is used several times to several tens times as much as the raw material, and is extracted at room temperature or high temperature for a predetermined time. Preferably, a mixture of a lower alcohol and a purified water is used as a solvent, wherein the lower alcohol is a primary or secondary alcohol having 1-4 carbon atoms, preferably methyl alcohol, ethyl alcohol, or isopropyl alcohol have. With respect to the extraction temperature and the extraction time, it is preferable that the extraction is carried out at room temperature for 5 to 20 days, preferably 10 to 15 days, and for extraction at 50 to 100 ° C for 3 to 15 hours, It may be preferable to extract at 55 to 75 ° C for 6 to 12 hours.

Next, the warmed-extracted extract is cooled and filtered (S115) to obtain an extract of Hovenia dulcis. Thereafter, the nonwoven fabric is laid on the extrusion filtration apparatus, the extract and the residue are gradually poured to filter, and the residue filtered by the nonwoven fabric is pressed and squeezed. Celite is put on the extrusion filtration apparatus while keeping the filtrate thus obtained at about 65 ° C or more, and filtered as quickly as possible. The filtrate is concentrated under reduced pressure to obtain a concentrated concentrate. At this time, the concentrate obtained by concentrating the extract of Hovenia dulcis may mean Hovenia dulcis extract.

2. Hinoki Purified water  Manufacturing method

Referring to FIG. 1, the extract of Hovenia dulcis may be purified by activated carbon (S120) or purified by activated carbon and anion resin (Step S125).

That is, the activated carbon is added to the Hovenia dulken extract solution obtained in the filtration step (S115) after cooling, and the mixture is heated and stirred. Thereafter, Celite is placed on the filter paper of the extrusion filtration apparatus, and the filtrate is collected by filtration. At this time, in order to improve the yield of the hovenoe refined product, the Hovenuo extract may be further eluted from the activated carbon used in the filtration step (S115) after cooling. For example, the activated carbon used for purification may be collected by collecting the eluate by adding ethanol to the filtrate after warming and stirring, and collecting the eluate at least twice or more preferably twice. At this time, it is preferable that the activated carbon is used in a weight ratio (w / w) of 5 to 50%, preferably 15 to 40% to the weight of the hovenwood material used for the extraction.

After the collected eluate is mixed with the filtrate, it can be concentrated with a reduced pressure evaporator to obtain a concentrated purified product.

Preferably, the hoontree refined water can be prepared by treating activated carbon and anion resin in parallel (S 125). For example, after extracting the Hovenia drucusis by cooling and treating it with activated carbon according to the filtration step (S115), the concentrate is passed through a tube filled with anion resin and washed with water, and the eluate is collected. At this time, the obtained eluate and the activated carbon used in the purification are put into ethanol, heated and stirred, and then filtered. The resulting mixture is mixed with each other and concentrated using a vacuum evaporator to obtain concentrated purified product.

Preferably, the anionic resin may be used in an amount of 25 to 150%, preferably 50 to 100% by weight (w / w) based on the weight of the hovenwood used for extraction, and the anionic resin may be primary, secondary or tertiary It may be a resin of a polyamine or an alkylamine having a chemical structure of a tertiary amine. For example, Diaion WA 10 as the anionic resin, Amberlite IRA 67, 95, 96 and 743 of the polyamines Rom and Hass, Dowex-66, 77, WBA, WBA-2 and M- Diaion 20, 21J, 30, CRB 02, and TRILITE AW90 of Samyang Corporation may be used.

3. Hinoki  Extract Fraction  And Of the extracted fraction  Refining method

The addition of the Hovenia dulcis extract, Hovenia dulcis Thunb extract or Hovenia dwarf extract according to the present invention to the alcoholic beverage composition can shield or alleviate the irritating and bitter taste peculiar to the alcoholic beverage. The fraction of the extract and the extracted fraction were purified. According to one embodiment of the present invention, the Hovenia dulcis extract or the extract and purified product may mean such a fraction or a purified product of the extracted fraction.

First, after extracting the Hovenia dulcis by vacuum distillation, the aqueous solution is extracted with an appropriate solvent such as n-hexane, ethyl acetate, n-butanol, etc., and concentrated under reduced pressure to obtain a fraction. At this time, Fractions can also be obtained.

After the fraction thus obtained is dissolved in a column solvent, fractionation can be carried out by performing liquid chromatography, and a fraction having a bitter taste or an irritating taste reducing effect of the alcoholic beverage is determined by the sensory evaluation.

Next, each of the fractions having excellent efficacy was re-dissolved in the column solvent, and then subjected to liquid chromatography. To obtain each purified product obtained as a result of the purification, pure compounds were separated by high performance liquid chromatography for the respective fractions do.

4. Isolated compound

The following three compounds were isolated by the above-mentioned extraction fraction purification. Thus, when at least one of the following compounds is added to the alcoholic beverage composition, it may mask or alleviate the bitter or irritating taste characteristic of the alcoholic beverage.

≪ Compound 1 >

<Compound 2>

<Compound 3>

5. Hinoki  Alcohol-specific stimulant including bitter taste, Mitigate Alcoholic beverages  Composition for improving taste and Alcoholic beverages  Composition

The compounds isolated from the Hovenia dulcis extract, Hovenia dulcifera, Hovenia dulcis, or Hovenia dulcis extract prepared according to one embodiment of the present invention may be used for improving the taste of alcoholic beverages that shield or alleviate the irritating and bitter tastes unique to alcoholic beverages Can be used as a composition. Improving the taste of an alcoholic beverage means shielding or alleviating the irritating taste or bitter taste characteristic of an alcoholic beverage. The composition may further comprise a physiologically acceptable carrier, for example, an amino acid, a saccharide, a sweetener, a vitamin, a fatty acid ester, and a mixture thereof.

The alcoholic beverage composition according to the present invention may further comprise a compound selected from the group consisting of Hovenia dulcis extract, Hovenia dulcis extract, Hovenia dulcis extract, Alcohol taste improving composition and Hovenia dulcis extract.

Here, the alcoholic beverage composition refers to a beverage containing alcohol, and has an alcohol content (weight ratio) of 10 to 85%. As the alcoholic beverages classified according to the liquor tax law, Alcoholic drinks, alcoholic beverages, alcoholic beverages, etc., and may be physiologically acceptable carriers, such as alcoholic beverages, alcoholic beverages, alcoholic beverages, alcoholic beverages, For example, amino acids, sugars, sweeteners, vitamins, fatty acid esters and mixtures thereof.

It is preferable that the compound of hinoki extract, hinoki extract, hinoki refined water or hinoki tree compound is contained in an amount of 10 ^-8 to 10 ^-2 parts by weight based on 100 parts by weight of the composition for improving the taste of an alcoholic beverage, and the hinoki extract, , Hinoki refined water or hinoki-derived compounds may be used alone or in combination of two or more. Generally, the degree of alcohol content of the alcoholic beverage composition is preferably 10 to 85% by weight, and the lower the alcohol content, the smaller the content of the active ingredient may be used alone or in combination with two or more thereof have. The content can be adjusted according to the unique and unique flavor and flavor of each alcoholic beverage. At this time, when too much Hovenacho extract, Hovenia dulcifera, Hovenia dwarficola, Alcohol taste improving composition or Hovenia dulcina compound is added too much, the flavor inherent to alcoholic beverages may be disrupted. When too little is added, It may be advantageous to add 10 ^{- 8} to 10 ^{- 2} parts by weight to 100 parts by weight of the alcoholic beverage composition, because it may deteriorate the effect of masking or alleviating the bitter and irritating taste.

6. A method for producing an alcoholic beverage composition including a hinoki extract

Referring to FIG. 2, a leaf or fruit of a hornbill tree is prepared (S200). Here, the fruit means the fruit including the pulp and seed.

Next, the leaf or fruit of the raw material Hoven tree is dried and crushed (S205). At this time, it is preferable that the raw material is washed first with distilled water to remove foreign matter and then dried in the shade. In the case of the fruit, it is preferable to separate the fruit and seeds as much as possible. It is also desirable to crush the dried raw material for efficient extraction and use it in powder form.

Next, the leaves of the hinoki or the powder obtained by breaking the fruit are extracted with a solvent (S210). At this time, water, alcohol, or a mixture thereof can be used as the extraction solvent. Extraction is carried out at room temperature or high temperature for a predetermined time by using a solvent several times to several tens times as large as the raw material. With respect to the extraction temperature and the extraction time, it is preferable to perform extraction at room temperature for 5 to 20 days, preferably 10 to 15 days, and for extraction at 50 to 100 ° C for 3 to 15 hours, It may be preferable to extract at 55 to 77 ° C for 6 to 12 hours.

The alcohol concentration of the mixture is preferably 10 to 85% (w / w), and the concentration of the mixture may be the same as the alcohol concentration of the alcohol to be produced It is most preferable to use it.

Next, in the case of extracting at room temperature, the extract is filtered by extrusion without the necessity of cooling. When the extract is extracted at a high temperature, the extract is cooled to room temperature and then subjected to extrusion filtration (S215). Subsequently, the filtrate is treated with activated carbon, filtered or treated with activated charcoal, filtered, and further subjected to anion treatment to obtain a filtrate (S220). Here, the filtrate may be directly added to the circumference, or the filtrate may be diluted and added to the circumference to prepare an alcoholic beverage composition. Here, the circumference means a mainstream to which the alcohol frequency is adjusted as a mainstream to be produced.

The diluted solution is prepared by adding alcohol and water to the filtrate (S225). An alcoholic beverage composition is prepared by adding a diluted solution having an adjusted alcoholic strength to the circumference and passing through activated carbon (S230). The amount of the Hovenia dulken extract used in the preparation of the alcoholic beverage composition is such that the amount of the Hovenia dulcis extract is 10 ^-8 to 10 ^-2 parts by weight based on the Hovenia dulcis extract concentrated to 100 parts by weight of the total composition Is preferably used.

Next, a process of adding and mixing additives according to the purpose may be added as necessary. The additives to be added at this time are sugars such as sugar, liquid fructose and oligosaccharides which can be added to the main alcohol in the main taxation method, organic acids such as citric acid, succinic acid and tartaric acid, amino acids such as glycine and alanine, salt, flavor and the like, Can be variously adjusted.

Finally, the alcoholic beverage composition that has undergone the additive mixing step is subjected to final filtration using diatomaceous earth and filter paper, followed by a bottling process. At this time, it is preferable to sterilize the alcoholic beverage composition according to the kind of the alcoholic beverage composition.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments and comparative examples. The examples and comparative examples of the present invention are for illustrating the present invention, and the scope of the present invention is not limited by the following examples.

Horny  Extract preparation

< Example  1> Hinoki  Extract preparation

< Example  1-1> Purified water  Used extraction

The hinoki leaf was washed with distilled water to remove foreign matter, dried in shade, and then shattered. 500 g of the crushed leaf powder was extracted with warm water for about 3 hours in a water tank using purified water of 10 times as much as the content, and the solution was cooled by cooling until the temperature of the water tank reached about 80 캜.

Thereafter, the nonwoven fabric was laid on the extrusion filtration apparatus, the extract and the residue were gradually poured and filtered, and the remnants filtered by the nonwoven fabric were squeezed out. The filtrate thus obtained was filtered again as quickly as possible by placing Celite on the extrusion filtration apparatus while maintaining the temperature at about 65 ° C or higher. The filtrate was concentrated under reduced pressure to obtain 117.5 g of a concentrated extract.

< Example  1-2> to < Example  1-12> Extraction with aqueous ethanol solution

The extracts were obtained in the same manner as in Example 1-1, using the leaves and seeds of Hovenia dulcis and the like, and purified water or an aqueous solution of ethanol was used as an extraction solvent. The ethanol concentration of the aqueous ethanol solution was varied as shown in Table 1 below. Table 1 shows the volume ratios of water and ethanol in the extraction solvents used in Examples 1-1 to 1-12.

Example Hovenia region Extraction solvent
(Water: ethanol, v / v)    Example 1-1 leaf 100: 0    Examples 1-2 leaf 80: 20    Example 1-3 leaf 60: 40    Examples 1-4 leaf 40: 60    Examples 1-5 leaf 20: 80    Examples 1-6 leaf 1: 99    Examples 1-7 Fruit 100: 0    Examples 1-8 Fruit 60: 40    Examples 1-9 Fruit 40: 60    Example 1-10 Fruit 1: 99    Example 1-11 Leaves, berries 60: 40    Examples 1-12 Leaves, berries 40: 60

< Example  2> Hinoki Extraction tablet  Produce

< Example  2-1> Purification of extract using activated carbon

Hovenia leaf, fruit and stem were first washed with distilled water to remove foreign matter, dried in shade, and then shattered. Using a 60% ethanol aqueous solution (v / v) of 10 times of the content of this hovenwood powder (500 g, leaf: fruit stem: stem = 300: 100: 100), the mixture was warmed at 70 to 75 ° C for about 10 hours in a water bath And allowed to cool to 60 ° C.

Thereafter, the nonwoven fabric was laid on the extrusion filtration device, and the extracted liquid and the residue were slowly poured out to be filtered, and the remnants filtered by the nonwoven fabric were pressed and squeezed. 80 g of activated carbon from Norit was added to this filtration extrudate, and the mixture was heated and maintained at 60 ° C. and stirred for about 1 hour. Celite was placed on the filter paper of the extrusion filtration apparatus, and the filtrate was collected by filtration.

Separately, the activated carbon used in the filtration was added with 300 ml of ethanol and the mixture was heated to 60 ° C and stirred for 30 minutes. Then, the filtrate was collected to collect the first eluate, and the same procedure was repeated once more for the activated carbon to obtain a second eluate Respectively. These primary and secondary effluents were added to the previously collected filtrate and concentrated with a vacuum evaporator to give 86.3 g of concentrated, purified 1.

< Example  2-2> Activated carbon and Anion resin  Purified extracts used

Each leaf, fruit, and stem of Hovenia japonica was first washed with distilled water to remove foreign matter, dried in shade, and then shattered. Using a 60% ethanol aqueous solution (v / v) of 10 times the content of 500 g of crushed Houttuynia powder (leaf: fruit: stem = 300: 100: 100), warmed at 70 to 75 ° C for about 10 hours in a water bath And the mixture was allowed to cool to 60 ° C.

The nonwoven fabric was laid on the extrusion filtration apparatus, and the extracted liquid and the residue were gradually poured and filtered, and the remnants filtered by the nonwoven fabric were pressed and squeezed. 80 g of activated carbon from Norit was added to the filtration extrudate, and the mixture was heated and maintained at 60 ° C. and stirred for about 1 hour. Celite was placed on the filter paper of the compression filtration apparatus, and the filtrate was collected by filtration.

The filtrate was concentrated with a reduced pressure evaporator until the residual amount of ethanol in the aqueous solution became 10% (w / w) or less. The concentrate was passed through a tube filled with an anionic resin TRILITE AW90, Respectively.

Separately, 300 ml of ethanol was added to the activated carbon used in the filtration, and the mixture was heated to 60 ° C and stirred for 30 minutes. Then, the filtrate was collected to collect the first eluate, and the same procedure was repeated once more for the activated carbon, Were collected.

These primary and secondary effluent were passed through anion resin, combined with the collected effluent, and concentrated with a vacuum evaporator to obtain 73.8 g of concentrated purified water 2.

< Evaluation example  1> Alcoholic beverages  To improve the irritating and bitter taste of the composition Hinoki  The extract and Purified water  Determination of the lowest concentration

Hovenia japonica extract obtained by using purified water and an aqueous solution of ethanol in extraction of Hovenia dulcis, and purified water obtained by using Hovenia dulcifera extract with activated carbon and / or anion resin can be used to shield or alleviate the irritating taste and bitter taste of alcoholic beverages Sensory evaluation was performed to determine the lowest concentration.

Each of the extracts and tablets obtained in Example 1-1 to Example 1-12, Example 2-1 and Example 2-2 was dissolved in pure water 35% (w / w) ethanol Containing alcoholic beverage. The results are shown in Table 2 below. [Table 2] < tb > < TABLE > Id = Table 2 Columns = 3 < tb >

<Evaluation method>

① Number of people: 5

2) Twelve evaluators were selected. Among them, 25.5% (w / w) pure ethanol and 22.5% (w / w) w) Five of the people who classified ethanol as less irritating and bitter

(3) Evaluation samples: The extracts and the purified water obtained in Examples 1-1 to 1-12, Examples 2-1 and 2-2,

④ Inspection method

The taste comparison method was applied according to the change of each test sample by blind method. The taste test method was applied by Linda M. Kennedy et al. (Chemical Senses Vol.13 no.4 pp.529, 1988) which was used for the efficacy test of the sweet taste inhibitor. The effective concentration (addition concentration of each evaluation sample) was determined by the lowest concentration of the evaluation sample added to the sample that all five of the evaluators preferred to have irritating taste and no bitter taste in the alcoholic beverage sample. The evaluation samples were separately subjected to taste comparison test. One tasting alcoholic beverage containing 35% (w / w) ethanol with no additives and one 35% (w / w) ethanol-containing alcohol added with the above test sample (control) The samples were evaluated by selecting samples with no or little irritating taste and bitter taste. In this way, each of the test samples and the control samples were compared and tested.

&Lt; Evaluation result >

Example Hovenia region Extraction solvent
(Water: ethanol, v / v) Yield (%) Effective concentration (mg / kg) Example 1-1 leaf 100: 0 23.5 10 ^-2 Examples 1-2 leaf 80: 20 22.6 5X10 ^-3 Example 1-3 leaf 60: 40 16.4 10 ^-3 Examples 1-4 leaf 40: 60 15.8 10 ^-3 Examples 1-5 leaf 20: 80 10.9 2x10 ^-3 Examples 1-6 leaf 1: 99 5.79 5x10 ^-3 Examples 1-7 Fruit 100: 0 29.7 One Examples 1-8 Fruit 60: 40 27.8 5x10 ^-1 Examples 1-9 Fruit 40: 60 25.4 5x10 ^-1 Example 1-10 Fruit 1: 99 16.3 2x10 ^-1 Example 1-11 Leaves, berries 60: 40 21.5 5x10 ^-3 Examples 1-12 Leaves, berries 40: 60 19.3 5x10 ^-3 Example 2-1 Leaves, berries, stem 40: 60 17.2 7.5 x 10 ^-4 Example 2-2 Leaves, berries, stem 40: 60 14.7 5x10 ^-4

As can be seen from the above Table 2, even if only the effective concentration of Hornberry extract or purified water according to the present invention is used in the range of about 5X10 ^-4 to 5X10 ^-1 (mg / kg), it is possible to prevent the flavor and bitter taste Or mitigate it. That is, the inventors of the present invention have found that the addition of the extract of Hovenia dulcis according to the present invention at a very small effective concentration can shield or alleviate the irritating taste and bitter taste unique to alcoholic beverages without significantly changing the alcohol concentration of the alcoholic beverage .

Particularly, even when purified water 2 (Example 2-2) obtained in parallel with the treatment with activated carbon and anion resin was treated with only activated carbon alone and in a smaller amount than purified water 1 (Example 2-1), irritation specific to alcoholic drinks It has excellent efficacy of masking or alleviating bitter taste, and has little odor and odor. Further, the purified water 1 (Example 2-1) obtained by the method in which only the activated carbon was treated had a much smaller taste and odor than the extract obtained by the untreated extract (Examples 1-1 to 1-12) , And its efficacy was excellent.

Horny  Extraction and purification of active ingredient

The inventors of the present invention have found that, in order to identify the active ingredient of the hornbug which blocks or alleviates the irritating taste and bitter taste of the above alcoholic beverage, 1-8 &gt; to &lt; Example 1-12 &gt; were further subjected to the following experiment.

< Example  3> Hinoki  Leaf Fraction  Preparation and isolation of active compounds

< Example  3-1> Hinoki  Leaf Fraction  Produce

Similar to those in Examples 1-2 to 1-6 and 1-8 to 1-12, the hovenia leaves were washed with distilled water to remove foreign matter, Lt; / RTI &gt; and then shredded.

1,000 g of the crushed leaf powder was added to a 10% aqueous solution of 40% ethanol, and the mixture was heated at 70 to 75 ° C for about 7 hours, cooled to 60 ° C, and filtered.

The filtered aqueous solution was distilled under reduced pressure until the volume became about 1/4. The aqueous solution was extracted three times with n-hexane, separated from the aqueous solution layer and concentrated under reduced pressure to obtain 0.87 g of n-hexane fraction.

Ethyl acetate was added to the separated aqueous solution for extraction three times, separated from the aqueous solution layer and concentrated under reduced pressure to obtain 12.05 g of ethyl acetate fraction.

The separated aqueous solution was again added n-butanol three times, extracted from the aqueous solution layer, and concentrated under reduced pressure to obtain 24.25 g of the n-butanol fraction.

Then, the residual aqueous solution was concentrated under reduced pressure to obtain 120.63 g of the aqueous fraction.

Each of these fractions was vacuum dried to determine the potency of the alcoholic beverage-specific stimulant, bitter taste masking or mitigating effect of these n-hexane, ethyl acetate, n-butanol and aqueous fraction fractions on sensory evaluation Respectively.

As a result, the dried product of the ethyl acetate fraction and the n-butanol fraction showed far superior efficacy to the dried fraction of the n-hexane fraction and the aqueous fraction.

< Example  3-2> Hinoki  Identification of effective compounds in leaves

(1) Leaves of n-butanol Extracted fraction  refine

24.25 g of the n-butanol-extracted fraction of the leaf was dried in vacuo, dissolved in 1 L of a 5% methanol aqueous solution and filtered to remove insolubles. This aqueous methanol solution was passed through SP 850, a synthetic adsorbent of Mitsubishi Chemical Corporation, Japan at a rate of 0.5 ml per minute. The adsorbent was first washed with an aqueous 5% methanol solution and subsequently washed and eluted with an aqueous solution having a high methanol volume ratio. Of these, 50% (v / w) aqueous methanol solution eluate was collected and concentrated under reduced pressure to obtain 10.38 g of a fraction concentrate. The fraction concentrate was further purified as follows.

The obtained fractions were dissolved in a column solvent, filtered with a 0.45 μm membrane filter, and subjected to liquid chromatography at a pressure of about 80 psi using a Waters Delta prep 4000. The column was a Buchi Sepacore C18 column, methanol was used as the solvent, and the solvent was fed through a linear gradient from methanol 40% to 80% over 30 minutes at a flow rate of 20 ml / min.

Here, the second and third fractions obtained from the six fractions showed better efficacy.

(2) Second , Third Fraction  Additional refining

Each of the second and third fractions was dissolved in a column solvent, filtered through a 0.45 μm membrane filter, and subjected to liquid chromatography using a Waters Delta prep 4000 at a pressure of about 120 psi. A Buchi Sepacore C18 column was used as a column, and a mixed solvent of distilled water, acetonitrile and methanol was used as a solvent, and the solvent was supplied at a flow rate of 25 ml / min. A single compound was separated by high performance liquid chromatography (Waters Delta prep 4000) for the purpose of obtaining purified tablets obtained as purified tablets. Here, the columns were C18-M510025200 for Hector's preparation, distilled water and acetonitrile as solvents, and the solvent was supplied at a flow rate of 6.5 ml / min. Through this purification process, one kind of compound was obtained in the second fraction and one kind of compound was obtained in the third fraction.

(3) Identification of effective compounds

¹ H NMR, ¹³ C NMR (Inova AS-400 from Varian Corp.), Mass (FAB / MS; jMSAX 700 from Japan JEOL Co.) and IR (Perkin's Inc.) were used to identify the chemical structures of the single compounds obtained above. Model 599B) were measured and the following physicochemical properties were shown.

The chemical structure of the compound obtained in the third fraction was determined from the calculated physicochemical properties and it was confirmed that it was Kaempferol-3-O-rutinoside (compound 1) having the following chemical structure: Respectively.

&Lt; Compound 1 >

In addition, the instrumental analysis and physicochemical characteristics of the compound obtained in the above second fraction were as follows.

From the calculated physicochemical properties, the chemical structure of the compound obtained in the second fraction was determined, and the compound 2 having the structure represented by the following formula: Campphenol-3-O-? - glucopyranosyl-7-O-? 3-O- [beta] -glucopyranosyl-7-O- [alpha] -rhamnopyranoside.

<Compound 2>

The ¹⁸ C and ¹ H-NMR data of the compound 1 and the compound 2 are shown in Table 3 below, and are? _C (100 MHz) and? _H (400 MHz).

[Table 3]

< Example  4> Hinoki  Fruitful Fraction  Preparation and Identification of Effective Compounds

< Example  4-1> Hinoki  Fruitful Fraction  Produce

Similar to that described in <Examples 1-2> to <Example 1-6> and <Examples 1-8> to <Example 1-12>, the fruit of Hovenia nuts containing seeds was first washed with distilled water The foreign matter was removed and dried in the shade. The above-mentioned fruit (1,200 g) was pulverized with 3 times 40% ethanol aqueous solution, and a 7-fold 40% ethanol aqueous solution was further added thereto, followed by heating at 70 to 75 ° C for about 6 hours in a water bath. Lt; 0 &gt; C and then filtered.

The filtered aqueous solution (filtrate) was distilled under reduced pressure until the volume became about 1/5. The aqueous solution was extracted three times with n-hexane, separated from the aqueous layer and concentrated under reduced pressure to obtain 0.19 g of n-hexane fraction Respectively.

Ethyl acetate was added to the separated aqueous solution for extraction three times, separated from the aqueous solution layer and concentrated under reduced pressure to obtain 1.24 g of ethyl acetate fraction.

Further, n-butanol was further added to the separated aqueous solution three times, extracted from the aqueous solution layer, and concentrated under reduced pressure to obtain 7.33 g of the n-butanol fraction.

Further, the residual aqueous solution was concentrated under reduced pressure to obtain 119.9 g of aqueous solution fraction.

Each of these fractions was vacuum dried to determine the potency of the alcoholic beverage-specific stimulant, bitter taste masking or mitigating effect of these n-hexane, ethyl acetate, n-butanol and aqueous fraction fractions on sensory evaluation Respectively.

As a result, the dried product of the ethyl acetate fraction and the n-butanol fraction showed better efficacy than the dried fraction of the n-hexane fraction and the aqueous fraction.

< Example  4-2> Hinoki  Identification of effective compounds of fruit

(1) Ethyl acetate Fraction  refine

The ethyl acetate fraction showing the highest sensory evaluation in the extraction of the above fruits was further purified. The dried product of the obtained ethyl acetate fraction was dissolved in a column solvent and subjected to silica gel liquid chromatography at a pressure of about 80 psi using a pump of Waters Delta prep 4000. Separation was carried out at a flow rate of about 10 ml / min using ethyl acetate / chloroform / methanol as a solvent. Here, the third fraction of the four fractions showed the best efficacy.

(2) Third Fraction  Additional refining

The third fraction of the ethyl acetate fraction of the fruit was concentrated under reduced pressure. The concentrate was dissolved in a column solvent, filtered through a 0.45 μm membrane filter, and subjected to liquid chromatography at a pressure of about 120 psi using a Waters Delta prep 4000. At this time, a Buchi Sepacore C18 column was used as a column. Distilled water and tetrahydrofuran mixed solvent were used as the solvent, and the solvent was supplied at a flow rate of 25 ml / min. Here, a single compound was separated by high performance liquid chromatography (Waters Delta prep 4000) for obtaining pure purified water. At this time, the column was C18-M510025200 for Hector's preparation, distilled water, tetrahydrofuran and methanol were used as solvents, and the solvent was supplied at a flow rate of 6.5 ml / min. Through this purification process, a white crystalline compound was obtained.

(3) Identification of effective compounds

¹ H NMR, ¹³ C NMR (Inova AS-400 from Varian Corp.), Mass (FAB / MS; jMSAX 700 from Japan JEOL Co.) and IR (Perkin's Inc.) were used to identify the chemical structure of the single compound obtained above. Model 599B) were measured and the following physicochemical properties were shown.

The chemical structure of the compound was determined from the calculated physicochemical properties, and it was confirmed that the compound was β-D-glucopyranosyl (1-> 3) - β-sitosterol having the following formula structure.

<Compound 3>

¹⁸ C and ¹ H-NMR data for the compound 3 are shown in the following Table 4, 隆_C (100 MHz) and 隆_H (400 MHz).

[Table 4]

< Evaluation example  2> Sensory evaluation of purified and purified compounds

The compounds 1, 2 and 3 obtained in the above <Examples 3-2> and <4-2> were evaluated for the degree of blocking or alleviating the irritating taste and bitter taste specific to the alcoholic beverage by the blind method Respectively. Each of these compounds was added to an alcoholic beverage containing 35% (w / w) ethanol of pure water by volume to evaluate the degree of blocking or alleviating the irritating taste and bitter taste of the alcoholic beverage by the following method. Table 5 shows the results.

<Evaluation method>

(1) Number of persons: 5

(2) Personnel selection: Twelve evaluators were selected. Among them, 25 of the pure (25% w / w) ethanol and 22.5%

(3) Evaluation sample (3 kinds)

(1) A pure 35% (w / w) ethanolic beverage containing compound 1 and compound 2, respectively, obtained from the extraction of Hovenia leaves

② A pure 35% (w / w) ethanolic beverage containing Compound 3 obtained from the extraction of Houttuynia fruit

③ Control: pure 35% (w / w) ethanol drink

(4) Inspection method

The taste comparison method was applied according to the change of each test sample by blind method. The taste test method was applied by Linda M. Kennedy et al. (Chemical Senses Vol.13 no.4 pp.529, 1988) which was used for the efficacy test of the sweet taste inhibitor.

- The effective concentration (the concentration of each test sample) is the lowest concentration of the test sample added to the sample that all 5 of the evaluators preferred to have no or little irritating taste and bitter taste in the alcoholic beverage sample.

- The taste comparison test was performed separately for each of the three evaluation samples.

- Add 35% (w / w) ethanol-free alcoholic beverage sample and one 35% (w / w) ethanol-free alcoholic beverage with no added food additive The test specimens were compared with the control specimens in the same manner.

&Lt; Evaluation result >

Table 5 below is a table comparing the efficacy of three kinds of compounds exhibiting effective potency, which is a specific stimulant for alcoholic beverages and shields or mitigates bitter taste.

Hovenia leaf Hovenia fruit Purified compound Compound 1 Compound 2 Compound 3 Volume
(mg / kg) 10 ^-3 2x10 ^-3 2x10 ^-3

As can be seen in Table 5, it can be seen that the bitterness and irritating taste of the alcoholic beverage can be alleviated by the addition of only a small amount of the compounds 1 to 3, and in particular, the compound 1 It can be seen that even a very small amount can stimulate the alcoholic beverage and improve the bitter taste.

< Example  5 > 20.1% (w / w) alcohol solution Alcoholic beverages  Composition for improving taste and Alcoholic beverages  Composition

< Example  5-1>

To prepare a flavored alcoholic beverage composition and an alcoholic beverage based on a 20.1% (w / w) alcoholic aqueous solution, 20.1% (w / w) ethanol prepared from a 95% (w / w / w) aqueous ethanol solution, and 10 mg of the compound 1 of the present invention was added.

Next, the solution was stirred with a stirrer for about 10 minutes, and then an aqueous 20.1% (w / w) ethanol solution was added so that the final weight of the beaker contents was 100 g, based on the weight of the entire aqueous alcohol solution To prepare an aqueous alcohol solution (hereinafter referred to as "composition 1") containing 0.01% by weight of compound 1.

 1 part by weight of the above-prepared "Composition 1 " and 99 parts by weight of a soju having an alcohol concentration of 20.1% by weight (in this example, Hite Jinro Co., An alcoholic beverage (having an alcohol concentration of 20.1% by weight) containing the above "Composition 1" was obtained.

< Example  5-2> to < Example  5-9>

The composition for improving alcohol taste, which is irritating, suppressed or alleviated bitter taste peculiar to alcohol, and an alcoholic beverage having irritating, bitter-depressed or relaxed alcoholic beverages were prepared in the same manner as in Example 5-1, -3, compounds 2 and 3 were used instead of Compound 1, the extract prepared in Example 1-1 was used instead of Compound 1 in Example 5-4, The extract prepared in Example 1-6 was used instead of the compound 1 in Example 5-6, the extract prepared in Example 1-10 was used in place of the compound 1 in Example 5-7, Except that the extract prepared in Example 1-11 was used in place of the compound 1 and the purified product prepared in Example 2-1 was used in place of the compound 1 in Example 5-9. The compositions prepared by these Examples are referred to as Composition 2 to Composition 9, respectively.

< Example  6> based on an aqueous 35% (w / w) alcohol solution Alcoholic beverages  Composition for improving taste and Alcoholic beverages  Composition

< Example  6-1>

A composition for alcoholic beverage taste improvement and a stimulant, bitter-depressed or relaxed alcoholic beverage composition that suppresses or suppresses bitter taste, which is specific to alcoholic beverages, is prepared in the same manner as in Example 5-1, except that 20.1% (w / w) ethanol aqueous solution instead of the 35% (w / w) ethanol aqueous solution. That is, an aqueous alcohol solution (hereinafter referred to as "composition 10") containing 0.01% by weight of Compound 1 based on the weight of the entire aqueous alcohol solution was prepared.

1 part by weight of the above-prepared "Composition 10" and 99 parts by weight of a common distillation column having an alcohol concentration of 35% by weight (using Lotte Chilsung Beverage Co., To obtain an alcoholic beverage (having an alcohol concentration of 35% by weight) containing the above-mentioned " composition 10 ".

&Lt; Examples 6-2 > to < Example 6-6 >

A composition for improving alcoholic beverage taste, which is irritating, bitter-tangling or alleviating specific to an alcoholic beverage, and a stimulant, bitter-suppressed or relaxed alcoholic beverage composition specific to an alcoholic beverage are prepared in the same manner as in Example 6-1, In Example 6-3, Compound 2 and Compound 3 were used instead of Compound 1, in Example 6-4, the extract prepared in Example 1-3 was used instead of Compound 1, in Example 6-5, -8, and Example 6-6 differs in that the purified product prepared in Example 2-2 was used instead of Compound 1. The compositions prepared by these Examples are referred to as Composition 11 to Composition 15, respectively.

< Comparative Example  1> 20. 1 wt% Of alcoholic beverages  Produce

1 part by weight of the same 20.1% (w / w) ethanol aqueous solution as used in Example 5 and 20 parts by weight of a soju having an alcohol concentration of 20.1% by weight (trade name "Chambers" ) Were mixed and sufficiently stirred at room temperature to prepare an alcoholic beverage having an alcohol concentration of 20.1% by weight (hereinafter referred to as "Comparative Composition 1").

< Comparative Example  2> 35 wt% Of alcoholic beverages  Produce

1 part by weight of the same 35% (w / w) ethanol aqueous solution as used in Example 6 and 35 parts by weight of a common distillation column (Lotte Chilsung Beverage Co., ) Were mixed and sufficiently stirred at room temperature to prepare an alcoholic beverage having an alcohol concentration of 35% by weight (hereinafter referred to as "Comparative Composition 2").

< Evaluation example  3> In one embodiment  Following Alcoholic beverages  Sensory evaluation of composition

The compositions 1 to 15, Comparative Composition 1 and Comparative Composition 2 prepared in Examples 5 and 6 were tested for irritating taste and no bitter taste by tasting by the blind method The results are shown in Table 6 below.

<Evaluation method>

(1) Number of persons: 20

(2) Evaluation samples (13 kinds): <Examples 5-1> to <Examples 5-9> and <Examples 6-1> to <6-6>

(3) Test method: The comparative composition having the same weight% alcohol concentration by the blind method and the composition according to the embodiment of the present invention were compared with each other, and the samples which sensed the irritating taste and the bitter taste of the alcoholic beverage were selected , And when it was difficult to select, it was examined in a way that it was indicated in the item "I do not know".

Composition Compound contained preference(%) Not sure (%) Remarks 20.1% (w / w) alcoholic beverage Composition 1 Compound 1 95% 5% Comparison of preference with Comparative Composition 1 Composition 2 Compound 2 90% 10% Composition 3 Compound 3 90% 10% Composition 4 The extract of Example 1-1 80% 20% Composition 5 The extract of Example 1-3 90% 10% Composition 6 The extracts of Examples 1-7 70% 30% Composition 7 The extracts of Examples 1-10 80% 20% Composition 8 The extract of Example 1-11 90% 10% Composition 9 The purified product of Example 2-1 90% 10% 35% (w / w) alcoholic beverages Composition 10 Compound 1 90% 10% Comparison with Comparative Composition 2 Composition 11 Compound 2 90% 10% Composition 12 Compound 3 90% 10% Composition 13 The extract of Example 1-3 90% 10% Composition 14 The extracts of Examples 1-8 90% 10% Composition 15 The purified product of Example 2-2 95% 5%

As can be seen from Table 6, the alcoholic beverage taste improving composition prepared according to the example of the present invention and the alcoholic beverage composition containing the alcoholic beverage taste improving composition have a very low concentration of inhibitor It is understood that the irritating taste and bitter taste are effectively alleviated or shielded by the addition of &lt; RTI ID = 0.0 &gt;

< Example  7> An extract of a material inhibiting alcohol-specific taste was added Alcoholic beverages  Composition

< Example  7-1>

After washing and drying, 10 g of the powdered Hovenia bark is added to 100 g of 25% (w / w) alcohol aqueous solution, heated at 70 to 75 ° C for about 12 hours, cooled to room temperature and extruded. The filtrate is filtered through activated carbon treatment. This filtrate was diluted with alcohol and water to adjust the final alcoholic strength to 20% to make 1,000 g of diluted solution. The diluted solution having the adjusted alcohol frequency was left for about 24 hours, and then filtered using diatomaceous earth and filter paper. An alcoholic beverage composition was prepared by adding 10 ^-3 parts by weight of the filtrate to the weight of the final product 100 in a circumference having an alcohol frequency of 20% and passing the filtrate through activated carbon. The alcoholic beverage composition thus obtained was added with various additives such as sugar 0.5% (w / w), oligosaccharide 0.5% (w / w), citric acid 0.1% (w / w), glycine 0.02% (w / / w)] was added to prepare a final alcoholic beverage composition having an alcohol content of 20%. Finally, the final alcoholic beverage composition was filtered through diatomaceous earth and filter paper and then bottled.

< Example  7-2>

Washed, dried and powdered, 10 g of Hovenia bark are added to 100 g of purified water, heated at 90 to 95 ° C for about 3 hours, cooled to room temperature, and extruded and filtered. The filtrate is further filtered through activated carbon treatment. This filtrate was diluted with alcohol and water to adjust the final alcoholic strength to 20% to make 1,000 g of diluted solution. The diluted solution having the adjusted alcohol frequency was left for about 24 hours, and then filtered using diatomaceous earth and filter paper. An alcoholic beverage composition was prepared by putting the above filtrate in an amount of 10 ^-2 parts by weight based on the weight ratio of the final product to the circumference of 20% alcohol by passing through activated carbon. The alcoholic beverage composition thus obtained was added with various additives such as sugar 0.5% (w / w), oligosaccharide 0.5% (w / w), citric acid 0.1% (w / w), glycine 0.02% (w / / w)] was added to prepare a final alcoholic beverage composition having an alcohol content of 20%. Finally, the final alcoholic beverage composition was filtered through diatomaceous earth and filter paper and then bottled.

< Example  7-3>

5 g of the fruit containing 5 g of seeds and seeds which had been washed and dried by pulverization and drying was added to 100 g of a 40% (w / w) alcohol aqueous solution and the mixture was heated at 70 to 75 ° C for about 12 hours, cooled to room temperature, Filter. The filtrate is further filtered through activated carbon treatment. This filtrate was diluted with alcohol and water to adjust the final alcoholic strength to 20% to make 1,000 g of diluted solution. The diluted solution having the adjusted alcohol frequency was left for about 24 hours, and then filtered using diatomaceous earth and filter paper. An alcoholic beverage composition was prepared by adding 10 ^-3 parts by weight of the filtrate to the weight of the final product 100 in a circumference having an alcohol frequency of 20% and passing the filtrate through activated carbon. The alcoholic beverage composition thus obtained was added with various additives such as sugar 0.5% (w / w), oligosaccharide 0.5% (w / w), citric acid 0.1% (w / w), glycine 0.02% (w / / w)] was added to prepare a final alcoholic beverage composition having an alcohol content of 20%. Finally, the final alcoholic beverage composition was filtered through diatomaceous earth and filter paper and then bottled.

< Comparative Example  3>

An alcoholic beverage composition having an alcohol alcohol content of 20% was prepared in the same manner as in Example 7, except that the extract of Hovenia dulcis was not added.

< Evaluation example  4> In the present invention In one embodiment  Prepared according to Alcoholic beverages  Sensory evaluation of composition

The alcohol beverage composition prepared in Example 7 and the alcoholic beverage composition prepared in Comparative Example 3 were subjected to a comparison tasting method by blind method to select a sample having no irritating taste and no bitter taste , And the results are shown in Table 7. < tb > < TABLE >

      <Evaluation method>

      (1) Number of persons: 10

(2) Evaluation samples (three kinds) <Examples 7-1> to <Example 7-3>

Main stream preference(%) Not sure (%) Example 7-1 90% 10% Example 7-2 80% 20% Example 7-3 80% 20%

As can be seen from the above Table 7, in the case of the alcoholic beverage composition prepared according to the embodiment of the present invention, even when only a very small concentration of the inhibitory effect substance is added, the irritating taste and bitter taste are effectively alleviated or shielded Able to know.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, .

Claims (14)

Alcohol; And
A composition for improving the taste of an alcoholic beverage comprising at least one compound represented by the following formula (1) or (2) extracted from Hovenia dulcis:
&Lt; Formula 1 >

(2)

In the above formula (1), R ₁ and R ₂ independently represent hydrogen or

And when R < _{1 >} is hydrogen, R &lt; _{2 &}

, R &lt; ₁ &gt;

Lt; ₂ &gt; is hydrogen. The method according to claim 1,
Wherein the compound represented by Formula 1 or Formula 2 is extracted from a Hovenia dulcis extract, a Hovenia dulcis extract enriched in the Hovenia dulcis extract, or a purified product of the Hovenia dulcis extract. The method according to claim 1,
Wherein the compound represented by Formula 1 or Formula 2 is contained in an amount of 10 ^-8 to 10 ^-2 parts by weight based on 100 parts by weight of the total composition. Alcohol; And
An alcoholic beverage composition comprising at least one of compounds represented by the following general formula (1) or (2) extracted from Hovenia dulcis:
&Lt; Formula 1 >

(2)

In the above formula (1), R ₁ and R ₂ independently represent hydrogen or

And when R < _{1 >} is hydrogen, R &lt; _{2 &}

, R &lt; ₁ &gt;

Lt; ₂ &gt; is hydrogen. 5. The method of claim 4,
Wherein the compound represented by Formula 1 or 2 is contained in an amount of 10 ^-8 to 10 ^-2 parts by weight based on 100 parts by weight of the total composition. delete delete delete delete delete delete delete delete delete

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