KR20200137011A - High alcohol beverage, method of manufacturing high alcohol beverage, and method of improving flavor of high alcohol beverage - Google Patents

Abstract

It is an object to provide a high-alcohol beverage, a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcohol beverage with reduced stinging flavor and enhanced neatness. The high alcohol beverage according to the present invention has an alcohol content of 7 v/v% or more, a brandy flavor content of 0.001 to 0.015 w/v%, and an extract content of less than 2 w/v%. In addition, the method for producing a high alcohol beverage according to the present invention has an alcohol content of 7 v/v% or more, a brandy fragrance content of 0.001 to 0.015 w/v%, and an extract content of less than 2 w/v%. It includes the process of doing.

Description

High alcohol beverage, method of manufacturing high alcohol beverage, and method of improving flavor of high alcohol beverage

The present invention relates to a high alcohol beverage, a method for producing a high alcohol beverage, and a method for improving the flavor of a high alcohol beverage.

Among alcoholic beverages, high-alcohol beverages are in demand from consumers who are strong in alcohol, consumers who want to drink easily, and so on, and thus, have acquired a certain ratio in the market of alcoholic beverages.

And, regarding high alcohol beverages, various research and development are being conducted in order to create products more suitable for market demand.

For example, regarding a method of manufacturing a high alcohol beverage, Patent Document 1 discloses that in the manufacturing process of a high alcohol beverage having an alcohol concentration of 6 to 12 v/v%, extracts of pericarp or flowers or herbs are added to the beverage. A method is described, characterized by containing in the range of 0.0001 to 1 w/v%.

Prior art literature

Patent literature

[Patent Document 1 Japanese Patent Laid-Open No. 2015-192667]

High alcoholic beverages as described in Patent Literature 1 have a high alcohol content, and therefore, the pungent flavor of alcohol is usually felt strongly.

Here, in order to reduce the stinging flavor of the high alcohol beverage, for example, when a sweetener is added, the neat flavor (cleanness) expected of the high alcohol beverage is greatly reduced.

Thus, it has been difficult to achieve both "reduction of the pungent flavor of alcohol" and "enhancement of neatness" for high alcohol beverages.

Thus, it is an object of the present invention to provide a high-alcohol beverage, a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcohol beverage with reduced stinging flavor and enhanced neatness.

The said subject can be solved by the following means.

(1) A high-alcohol beverage with an alcohol content of 7 v/v% or more, a brandy fragrance content of 0.001 to 0.015 w/v%, and an extract content of less than 2 w/v%.

(2) When the alcohol content is Xv/v% and the content of the brandy fragrance is Yw/v%, the high alcohol beverage according to the above 1, wherein Y/X×1000 is 0.10 to 2.00.

(3) A high-alcohol beverage with an alcohol content of 7 v/v% or more, containing a brandy fragrance, an ethyl laurate content of 0.003 to 0.05 mg/L, and an extract content of less than 2 w/v% .

(4) When the alcohol content is Xv/v% and the content of ethyl laurate derived from the brandy fragrance is Zmg/L, the high alcohol beverage according to 3 above, wherein Z/X is 0.0003 to 0.007.

(5) The high alcohol beverage according to any one of 1 to 4 above, wherein the origin of the alcohol to be contained is at least one of vodka and alcohol for raw materials.

(6) Production of high alcohol beverages including a process of making alcohol content of 7 v/v% or more, brandy fragrance content of 0.001 to 0.015 w/v%, and extract content less than 2 w/v% Way.

(7) As a flavor enhancing method of reducing the stinging flavor of a high alcohol beverage and enhancing neatness, the alcohol content of the high alcohol beverage is 7 v/v% or more, and the content of brandy fragrance is 0.001 to 0.015 w/v %, and a method of improving the flavor of high alcohol beverages with an extract content of less than 2 w/v%.

According to the high-alcohol beverage according to the present invention, a stinging flavor is reduced and neatness is enhanced.

According to the method for producing a high-alcohol beverage according to the present invention, a high-alcohol beverage with reduced stinging flavor and enhanced neatness can be prepared.

According to the method for improving flavor of a high alcohol beverage according to the present invention, it is possible to reduce the stinging flavor of the high alcohol beverage and enhance neatness.

Hereinafter, an embodiment (this embodiment) for carrying out the method for producing a high alcohol beverage, a method for producing a high alcohol beverage, and a method for improving the flavor of a high alcohol beverage according to the present invention will be described.

[High alcohol drink]

In the high alcohol beverage according to the present embodiment, the alcohol content is equal to or greater than a predetermined value, the content of the brandy fragrance is within a predetermined range, and the content of the extract is less than the predetermined value.

In addition, the high alcohol beverage according to the present embodiment is not particularly limited as long as it is a high alcohol beverage, and examples thereof include a Chu-Hi flavored beverage that exhibits a flavor such as Chu-Hi. In particular, the high alcohol beverage according to the present embodiment is a lemon, mandarin orange, grapefruit, orange, lime, citron, Kabosu, young mandarin orange, shiquasa (Hirami), which are flavors suitable for the effect of enhancing the neatness of the present invention. Lemon (hirami lemon)), kumquat, citrus fruit, such as citrus, it is preferably a chu-hi flavored beverage.

Hereinafter, each element constituting the high alcohol beverage will be described.

(Alcohol)

The high alcohol beverage according to the present embodiment contains alcohol.

The alcohol may be any drinkable alcohol, and as long as the effect of the present invention is not impaired, the type, production method, raw material, etc. are not limited, but whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, etc. And alcohol for raw materials), liqueurs, soju, and more, sake, sweet fruit wine, beer, and other brews can be used.In particular, vodka (grains such as barley or rye are used as raw materials, and charcoal of birch is used. And one or more of alcohol for raw materials (distilled liquor obtained by distilling alcohol-containing substances, alcohol content of more than 45 v/v%) and one or more of them. The effect of the present invention can be further derived by using one or more of vodka and raw material alcohol as alcohol.

In addition, alcohol in this specification means ethanol unless otherwise specified.

(Alcohol frequency)

The alcohol content of the high alcohol beverage according to the present embodiment is preferably 7 v/v% or more, more preferably 7.5 v/v% or more, more preferably 8 v/v% or more, and 8.5 v/v% or more. It is particularly preferred. When the alcohol content is greater than or equal to a predetermined value, the subject (a stinging flavor) is more clarified, and the effect of enhancing neatness can be made more certain by synergistically acting with the brandy fragrance described later.

The upper limit of the alcohol content of the high alcohol beverage according to the present embodiment is not particularly limited, for example, 20 v/v% or less, 18 v/v% or less, 16 v/v% or less, 15 v/v% Hereinafter, it is preferably less than 13 v/v%, more preferably 12 v/v% or less, and still more preferably 10 v/v% or less.

The alcohol content of the high alcohol beverage according to the present embodiment can be measured, for example, based on the National Tax Service prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration density meter, gas chromatography analysis method).

(Brandy fragrance)

The high alcohol beverage according to the present embodiment contains a brandy fragrance.

The brandy fragrance is a fragrance (fragrance) that gives a fragrance like brandy, and is a fragrance containing ethyl laurate.

This brandy fragrance reduces the pungent flavor peculiar to high alcohol by making it contain in a very small amount in a high alcohol beverage. In addition, this brandy fragrance, surprisingly, enhances the neatness by the aroma of the alcohol and its own flavor with a depth of reduced pungent aroma as described above. In addition, this effect is considered to be an effect that cannot be exhibited in a low-alcohol beverage that does not have a deep flavor of alcohol (an effect peculiar to a high-alcohol beverage).

In addition, Japanese Patent Application Laid-Open No. 2007-82491 discloses that the sweetness of a high-sweetness sweetener can be improved like sucrose by incorporating a liqueur-based fragrance into a beverage containing no alcohol, but it is clearly different from the effect of the present invention.

The content of the brandy fragrance is preferably 0.001 w/v% or more, more preferably 0.003 w/v% or more, and still more preferably 0.004 w/v% or more. When the content of the brandy fragrance is greater than or equal to a predetermined value, the pungent flavor of the alcohol is reduced and the neatness is enhanced.

The content of the brandy fragrance is preferably 0.015 w/v% or less, more preferably 0.012 w/v% or less, and still more preferably 0.008 w/v% or less. When the content of the brandy fragrance is less than or equal to a predetermined value, it is possible to avoid a situation in which the flavor of the brandy fragrance itself appears on the entire surface.

(Ratio of the content of brandy fragrance to the alcohol content)

When the alcohol content of the high alcohol beverage is Xv/v% and the content of the brandy fragrance is Yw/v%, it is preferable to satisfy the following requirements.

Y/X×1000 is preferably 0.10 or more, more preferably 0.30 or more, and still more preferably 0.40 or more. When Y/X×1000 is equal to or greater than a predetermined value, the effect of reducing the pungent flavor of alcohol and the effect of enhancing neatness can be more reliably exhibited.

Y/X×1000 is preferably 2.00 or less, more preferably 1.00 or less, and still more preferably 0.80 or less. When Y/X×1000 is less than or equal to a predetermined value, it is possible to avoid a situation in which the flavor of the brandy fragrance itself appears on the entire surface.

(Brandy fragrance: ethyl laurate)

Brandy fragrance contains Ethyl Laurate. And, this ethyl laurate constitutes a part of the brandy fragrance.

Therefore, the content of ethyl laurate derived from the brandy fragrance can be used as an index instead of the content of the brandy fragrance.

As for the content of ethyl laurate derived from brandy fragrance, 0.003 mg/L or more is preferable, 0.005 mg/L or more is more preferable, and 0.015 mg/L or more is still more preferable. When the content of ethyl laurate derived from the brandy fragrance is equal to or greater than a predetermined value, the pungent flavor of the alcohol is reduced and the neatness is enhanced.

The content of ethyl laurate derived from brandy fragrance is preferably 0.05 mg/L or less, more preferably 0.04 mg/L or less, and even more preferably 0.03 mg/L or less. When the content of ethyl laurate derived from the brandy fragrance is less than or equal to a predetermined value, it is possible to avoid the situation in which the flavor of the brandy fragrance itself appears on the entire surface.

In addition, the content of ethyl laurate derived from the brandy fragrance of the high alcohol beverage can be calculated from the amount of the brandy fragrance added and the content ratio of ethyl laurate contained in the brandy fragrance.

(Ratio of the content of ethyl laurate derived from brandy fragrance to the alcohol content)

When the alcohol content of a high-alcohol beverage is Xv/v% and the content of ethyl laurate derived from the brandy fragrance is Zmg/L, it is preferable to satisfy the following requirements.

Z/X is preferably 0.0003 or more, more preferably 0.001 or more, and still more preferably 0.0015 or more. When Z/X is more than a predetermined value, the effect of reducing the pungent flavor of alcohol and the effect of enhancing cleanliness can be more reliably exhibited.

Z/X is preferably 0.007 or less, more preferably 0.005 or less, and still more preferably 0.004 or less. When Z/X is less than or equal to a predetermined value, it is possible to avoid a situation in which the flavor of the brandy fragrance itself appears on the entire surface.

(For extract)

The high alcohol beverage according to the present embodiment may contain an extract.

The extract is a nonvolatile component contained in a beverage. In addition, the extract powder is the number of grams of nonvolatile components contained in the original volume of 100 cm ³ at a temperature of 15 degrees (Article 3 of the Liquor Tax Act).

If the value of this extract is high, the high alcohol beverage is affected by the flavor of the extract, and there is a fear that the neatness is reduced.

The extract powder is preferably less than 2 w/v% (degrees), more preferably less than 1.5 w/v%, and more preferably less than 1 w/v%. When the extract content is less than a predetermined value, the effect of flavor due to the extract can be reduced, and a situation in which neatness is reduced can be avoided.

The lower limit value of the extract powder is not particularly limited, but, for example, 0.1 w/v% or more is preferable, and 0.4 w/v% or more is more preferable.

In addition, the extract of high alcohol beverages is, for example, a value calculated by measuring the specific gravity (the degree of sake) and the alcohol content in accordance with the analysis method prescribed by the National Tax Service of Japan, that is, the fire contained in the original volume of 100 cm ³ at a temperature of 15°C. It can be measured based on the number of grams of volatile components (g/100cm ³ ).

(Sugar)

The high alcohol beverage according to the present embodiment may contain sugars.

The saccharide is what excludes dietary fiber from carbohydrates, and can be specifically calculated by subtracting the amount of protein, fat, dietary fiber, ash, alcohol content, and moisture from the weight of the whole high alcohol beverage.

As with the above-described extract, when a large amount of sugar is contained in the beverage, the flavor of the sugar is affected, and there is a concern that neatness is reduced.

The sugar content is preferably less than 2 w/v%, more preferably less than 1.5 w/v%, more preferably less than 1.3 w/v%, and still more preferably less than 1 w/v%. When the sugar content is less than a predetermined value, it is possible to avoid a situation in which the influence of the flavor due to the sugar is reduced and neatness is reduced.

The lower limit value of the sugar content is not particularly limited, but, for example, 0.1 w/v% or more is preferable, and 0.4 w/v% or more is more preferable.

(Fruit fragrance)

Fruit fragrance is a fragrance that gives a fruit-like fragrance.

And, as the fruit scent, flavors of various fruits can be mentioned, for example, lemon, tangerine, grapefruit, orange, lime, citron, carbos, citrus, citron, which are flavors suitable for the effect of enhancing the neatness of the present invention. The fragrance of citrus fruits such as kwasa (hirami lemon), kumquat, and citron is preferred, and the fragrance of lemon is more preferred.

The content of the fruit fragrance is not particularly limited, but for example, it may be 0.01 w/v% or more, 0.05 w/v% or more, and 3.0 w/v% or less, or 1.0 w/v% or less. good.

(Foamability)

The high alcohol beverage according to the present embodiment may be non-foaming or foaming. Here, the foamability in the present embodiment means that the gas pressure at 20°C is 0.5 kg/cm ² or more, and the non-foamability means that the gas pressure at 20°C is less than 0.5 kg/cm ² .

(etc)

The high alcohol beverage according to the present embodiment may contain fruit juice (juice squeezed fruit) when making a chu-hi flavor beverage. In addition, the fruit from which the fruit juice is derived is not particularly limited, and any fruit is used as long as it is edible, as long as the desired effect of the present invention is not impaired (e.g., lemon, orange, grapefruit, orange, lime, Citrus fruits such as citron, carbos, young mandarin orange, shiquasa (hirami lemon), kumquat, and citron can be used.)

In addition, the high-alcohol beverage according to the present embodiment is a sweetener, a high-sweetener, antioxidant, flavor, acidulant, salt, dietary fiber, etc. (hereinafter, appropriate) that are usually blended as beverages within a range that does not impair the desired effect of the present invention. It is also possible to add (referred to as "additives"). As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, and the like can be used. Examples of high-sweeteners include neotam, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizin, chiclo, dulchin, stevia, glycyrrhizin, somartin, monelin, aspartame , Alitam, etc. can be used. As an antioxidant, vitamin C, vitamin E, polyphenol, etc. can be used, for example. As an acidulant, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartar, L-tartaric acid sodium, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium citric acid, phosphoric acid, and the like can be used. As salts, for example, table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polytextrose, guar gum decomposition products, and the like can be used.

In addition, each of the above-described raw materials can be generally commercially available.

In addition, the high-alcohol beverage according to the present embodiment may be in a form that does not contain rum (distilled liquor fermented from sugar cane molasses or juice), and milk (milk, processed milk, mammals including milk beverages) It may be in a form that does not contain (food using the milk of the breast), and may be a form that does not contain yolk.

As described above, the high alcohol beverage according to the present embodiment has an alcohol content greater than or equal to a predetermined value, the content of the brandy fragrance is within a predetermined range, and the extract content is less than a predetermined value. This is augmenting.

[High alcohol drink filled in container]

The high alcohol beverage according to the present embodiment can be provided in various containers. By filling various containers with high alcohol beverages, deterioration of quality due to long-term storage can be suitably prevented.

In addition, the container may be any one that can be sealed, and a so-called can container and a container container made of metal (made of aluminum or steel, etc.) can be applied. Moreover, as a container, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied. The capacity of the container is not particularly limited, and any currently distributed can be applied. In addition, it is preferable to apply a metal container because it completely blocks gas, moisture and light, and maintains stable quality at room temperature for a long period of time.

[Method of manufacturing high alcohol beverages]

Next, a method for producing a high alcohol beverage according to the present embodiment will be described.

The method for producing a high alcohol beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing process, water, alcohol such as raw material alcohol, brandy fragrance, fruit fragrance, additives, etc. are appropriately added to the mixing tank and mixed, and then a liquid is prepared.

In this mixing step, each raw material may be mixed and adjusted so that the alcohol content, the content of the brandy fragrance, the content of the extract, and the content of sugars are within the predetermined ranges described above.

In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling of the container are selectively performed as necessary.

Further, the filtration treatment in the post-treatment step can be performed with a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably performed by tube sterilization from the viewpoint of processing speed, etc., but it is not limited thereto and can be applied as long as the same treatment can be performed. In addition, the filling treatment in the post-treatment step is preferably filled in a clean room that maintains cleanliness to the extent that is usually performed in the manufacture of beverages. In addition, the order of each treatment in the post treatment step is not particularly limited.

In addition, each treatment performed in the mixing step and the post-treatment step can be performed in equipment generally used for producing RTD beverages and the like.

As described above, in the method for producing a high alcohol beverage according to the present embodiment, the alcohol content is set to a predetermined value or more, the brandy fragrance content is within a predetermined range, and the extract content is less than a predetermined value. Because it contains, it is possible to manufacture a high-alcohol beverage with reduced pungent flavor and enhanced neatness.

(How to improve the flavor of high alcohol beverages)

Next, a method for improving the flavor of the high alcohol beverage according to the present embodiment will be described.

In the method for improving flavor of a high alcohol beverage according to the present embodiment, for a high alcohol beverage, the alcohol content is set to a predetermined value or more, the brandy fragrance content is within a predetermined range, and the extract content is less than a predetermined value, It is a method of reducing the stinging flavor and enhancing neatness.

In addition, the content of each component and the like are the same as those described for the above-described "high alcohol beverage".

As described above, in the method for improving the flavor of the fruit juice-containing high alcohol beverage according to the present embodiment, the alcohol content is set to a predetermined value or more, the brandy fragrance content is set within a predetermined range, and the extract content is less than a predetermined value. By doing so, it is possible to reduce the pungent flavor of the high alcohol beverage and enhance the neatness.

Example

<< Example 1 >>

The present invention will be described below by exemplifying examples satisfying the requirements of the present invention and comparative examples that do not.

[Preparation of sample]

A sample was prepared by mixing raw material alcohol, brandy fragrance, lemon fragrance (sample 4-2 only), fructose glucose liquid sugar, acidulant, water, and carbonated water so that the content shown in the table may be obtained.

In addition, the gas pressure at 20°C of the sample was 2.0 kg/cm ² , and at the same time, the content of the acidulant was kept constant. In addition, in Samples 3-1 to 3-4, the content of fructose-glucose liquid sugar was changed in order to confirm the influence of the extract, but the content of fructose-glucose liquid sugar in other samples was kept constant.

[Test contents]

For each sample prepared by the above method, for "cleanness", "body feeling", "burnt flavor of alcohol", "comprehensive evaluation", -2 by 6 panelists with trained discrimination ability according to the following evaluation criteria. , -1, 0, +1, +2 points were independently scored by five-stage evaluation, and the average value was calculated.

In addition, all evaluation was evaluated by drinking a sample.

(Clean: evaluation criteria)

Regarding the evaluation of neatness, as the overall sensation felt while drinking a sample, +2 points for "cleanness is very strong", 0 points for "no one", and cases of "cleanness very weak"- It was evaluated in 5 stages as 2 points. And, as for neatness, the higher the score is, the more it is enhanced, and it can be determined that it is preferable.

(Body feeling: evaluation criteria)

Regarding the evaluation of the body feeling, the case of "the feeling of body is very strong" was evaluated as +2 points, the case of "not either" was evaluated as 0 points, and the case of the case of "the feeling of body is very weak" was evaluated in 5 stages as -2 points. And, as for the feeling of body, the higher the score, the better it can be determined.

(Stinging flavor of alcohol: evaluation criteria)

Regarding the evaluation of the stinging flavor of alcohol, the case of "the stinging flavor of alcohol is very strong" is +2 points, the case of "neither" is 0 points, and the case of "the stinging flavor of alcohol is very weak" is- It evaluated in 5 stages as 2 points. And, about the stinging flavor of alcohol, the lower the score, the lower it is, and it can be judged that it is preferable.

(Comprehensive evaluation: evaluation criteria)

Regarding the overall evaluation, "Very good (very suitable as a chu-hi-flavored drink)" is +2 points, "Neither" is 0 points, and "It is very bad as a chu-hi-flavored drink (very unsuitable). )" was evaluated as 5 stages as -2 points. In addition, as for the comprehensive evaluation, it can be judged that the higher the score is, the more suitable it is as the flavor of the chu-hi-flavored beverage, and is preferable.

In Tables 1 to 4, the compounding values and theoretical values of each sample are shown, and each evaluation result is shown. In addition, the blending value in the table is the amount of each raw material actually blended, and the theoretical value is the content (or index) of each component in the final product calculated from the blending value or the like.

In addition, the content of "ethyl laurate" in the table is a value obtained by measuring the content of ethyl laurate in the brandy fragrance used using a gas chromatography mass spectrum, and calculating the content of ethyl laurate in the sample. It is the content of ethyl laurate derived from fragrance.

(Review of results)

From the results of Samples 1-1 and 1-2, it was confirmed that by including a brandy fragrance in a high alcohol beverage, the pungent flavor of alcohol was reduced and neatness was enhanced. Moreover, it was confirmed that the overall evaluation also improved by making the high alcohol beverage contain a brandy fragrance.

From the results of Samples 2-1 to 2-6, it was confirmed that when the content of the brandy fragrance in the high-alcohol beverage falls within a predetermined range, the pungent flavor of the alcohol decreases and the neatness increases. Further, it was confirmed that when the content of the brandy fragrance in the high alcohol beverage was within a predetermined range, the body feeling was also enhanced and the overall evaluation was also improved.

From the results of Samples 3-1 to 3-4, it can be confirmed that when the extract content in the high-alcohol beverage is less than a predetermined value, while exhibiting the effect of reducing the pungent flavor of alcohol, the effect of enhancing neatness can be exhibited. there was.

In addition, although the extract content was low in sample 3-1, and the score of the tingling flavor of alcohol was slightly rising, it was within an allowable range.

From the results of Samples 4-1 and 4-2, it was confirmed that even if a fruit scent (lemon scent) was added to a high alcohol beverage, the desired effect could be exhibited, and the neatness was enhanced.

<< Example 2 >>

Next, in the case where the alcohol content is changed from Example 1, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]

A sample was prepared by mixing raw material alcohol, brandy fragrance, lemon fragrance (sample 7-2 only), fructose glucose liquid sugar, acidulant, water, and carbonated water so that the content shown in the table might be achieved.

In addition, the gas pressure at 20°C of the sample was 2.0 kg/cm ² , and at the same time, the content of the acidulant was kept constant. In addition, in Samples 6-1 to 6-4, the content of fructose-glucose liquid sugar was changed in order to confirm the influence of the extract, but the content of fructose-glucose liquid sugar in other samples was made constant.

[Test contents]

For each sample prepared by the above method, 7 panelists with trained discrimination ability were selected for "cleanness", "body feeling", "burnt flavor of alcohol", and "comprehensive evaluation" according to the same evaluation criteria as in Example 1. On the other hand, scores were independently scored by five-stage evaluation of -2, -1, 0, +1, and +2 points, and the average value was calculated.

In addition, all evaluations were evaluated by drinking samples.

In Tables 5-7, the compounding value and theoretical value of each sample are shown, and each evaluation result is shown. In addition, the blending value in the table is the amount of each raw material actually blended, and the theoretical value is the content (or index) of each component in the final product calculated from the blending value or the like.

In addition, the content of "ethyl laurate" in the table is a value obtained by measuring the content of ethyl laurate in the brandy fragrance used using a gas chromatography mass spectrum, and calculating the content of ethyl laurate in the sample. It is the content of ethyl laurate derived from fragrance.

(Review of results)

From the results of Samples 5-1 to 5-6, it was confirmed that when the content of the brandy fragrance in the high-alcohol beverage falls within a predetermined range, the pungent flavor of the alcohol decreases and the neatness increases. Further, it was confirmed that when the content of the brandy fragrance in the high alcohol beverage was within a predetermined range, the body feeling was also enhanced and the overall evaluation was also improved.

In addition, when comparing the results of Samples 5-1 to 5-6 with the results of Samples 2-1 to 2-6 of Example 1, there is a difference in the score according to the alcohol content, but the same tendency (brandy fragrance is in a predetermined range In the case of being me, the score of neatness increases, the score of the stinging flavor of alcohol decreases, and the overall evaluation tends to increase. That is, it was confirmed that even if the alcohol content was higher from the value of Example 1, the desired effect could be exhibited.

From the results of Samples 6-1 to 6-4, it can be confirmed that when the extract content in the high-alcohol beverage is less than a predetermined value, the effect of reducing the stinging flavor of alcohol can be exhibited, while the effect of enhancing neatness can be exhibited there was.

In addition, Sample 6-1 has a low extract content and a high score for the pungent flavor of alcohol, but is low compared to the score for Sample 5-1 (a sample that does not contain a brandy fragrance although the value of the extract is different). It was judged that the effect of reducing the stinging flavor of alcohol was exerted.

From the results of Samples 7-1 and 7-2, it was confirmed that even if a fruit flavor (lemon flavor) was added to a high-alcohol beverage, not only the desired effect could be exhibited, but also more preferable results were obtained for each evaluation.

Claims (7)

Alcohol content is 7 v/v% or more,
The content of brandy fragrance is 0.001 ~ 0.015 w/v%,
A high-alcohol beverage with less than 2 w/v% of extract. The method of claim 1,
When the alcohol content is Xv/v% and the brandy fragrance content is Yw/v%, a high alcohol beverage with a Y/X×1000 of 0.10 to 2.00. Alcohol content is 7 v/v% or more,
It contains a brandy fragrance, and the content of ethyl laurate derived from the brandy fragrance is 0.003 ~ 0.05 mg/L,
A high-alcohol beverage with less than 2 w/v% of extract. The method of claim 3,
When the alcohol content is Xv/v% and the content of ethyl laurate derived from the brandy fragrance is Zmg/L, Z/X is 0.0003 to 0.007. The method according to any one of claims 1 to 4,
A high-alcohol beverage whose origin is at least one of vodka and raw material alcohol. A method for producing a high-alcohol beverage comprising the step of setting the alcohol content to 7 v/v% or more, the content of the brandy fragrance to 0.001 to 0.015 w/v%, and the extract content to be less than 2 w/v%. As a flavor enhancement method that reduces the stinging flavor of high alcohol beverages and enhances neatness,
A method for improving the flavor of a high-alcohol beverage in which the alcohol content of the high-alcohol beverage is 7 v/v% or more, the content of the brandy fragrance is 0.001 to 0.015 w/v%, and the extract content is less than 2 w/v% .