WO2017073704A1 - アルコールテイスト飲料 - Google Patents
アルコールテイスト飲料 Download PDFInfo
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- WO2017073704A1 WO2017073704A1 PCT/JP2016/081983 JP2016081983W WO2017073704A1 WO 2017073704 A1 WO2017073704 A1 WO 2017073704A1 JP 2016081983 W JP2016081983 W JP 2016081983W WO 2017073704 A1 WO2017073704 A1 WO 2017073704A1
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- Prior art keywords
- ppb
- aldehyde
- alcohol
- taste
- beverage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
Definitions
- the present invention relates to an unprecedented new type of alcohol-taste beverage and a method for producing the same, in which a certain amount of a specific aldehyde is contained in an alcohol-taste beverage to give it a taste like brown spirits.
- Alcohol-taste beverages generally refer to those that have a lower alcohol content than normal alcoholic beverages, or those that do not substantially contain alcohol. Alcohol-taste beverages are widely distributed in the market. Ordinary alcoholic beverages generally have a slight irritation and liquor-like taste, but these are caused by alcohol. Alcohol-taste beverages have a taste as if alcohol is contained, such as being slightly irritating despite having little or no alcohol.
- Patent Document 1 a method of containing weakly acidic polymer dyes within a certain range
- Patent Document 2 a method of containing an aliphatic alcohol of formula 4 or 5 and an astringent taste imparting substance are included in a certain range. Therefore, it is difficult to differentiate from existing alcohol-taste beverages widely distributed in the market only by having a taste as if alcohol is contained, and it is required to provide new value.
- umeshu extract is produced by adding the residual liquid obtained by distillation of umeshu under reduced pressure and adjusting Brix to 50-70.
- the flavor unique to umeshu is reproduced.
- Non-alcoholic plum wine Patent Document 3
- Patent Document 4 a method for improving the foam retention of non-fermented beer-flavored alcohol-taste beverages by adding indigestible dextrin (Patent Document 4), and the like are disclosed .
- An object of this invention is to provide the alcohol taste drink like brown spirits.
- the inventors of the present application have studied various alcoholic beverages, and have found that a specific aldehyde imparts a taste like brown spirits to an alcoholic beverage.
- the inventors of this application completed this invention based on this knowledge.
- the present invention provides, but is not limited to: (1) An alcohol-taste beverage comprising at least one selected from the group consisting of sinapyraldehyde, coniferyl aldehyde, and syringaldehyde. (2) The beverage according to (1), comprising at least one selected from the group consisting of the synapyraldehyde, coniferyl aldehyde, and shilling aldehyde, the total content of which is 1 ppb or more. (3) The beverage according to (1) or (2), wherein the content of the synapraldehyde is 2 ppb or more. (4) The beverage according to any one of (1) to (3), wherein the content of the coniferyl aldehyde is 2 ppb or more.
- a dealcohol extract comprising at least one selected from the group consisting of sinapyraldehyde, coniferyl aldehyde, and syringaldehyde.
- a beverage comprising the dealcohol extract of (11), wherein the total content of sinapyraldehyde, coniferyl aldehyde, and syringaldehyde is 40 ppb or more.
- a method for producing an alcohol-taste beverage comprising a step of blending at least one selected from the group consisting of cinapyraldehyde, coniferyl aldehyde, and syringaldehyde.
- an alcoholic-taste beverage having a taste like brown spirits and having an unprecedented new value is provided.
- the same effect can be exhibited for alcoholic beverages. It can be blended with chu-hi, etc. to give it a taste of brown spirits.
- Alcohol-taste beverage refers to a beverage having a taste of alcoholic beverage.
- the alcoholic beverage may be obtained through fermentation, or may be obtained without going through the process.
- the alcoholic beverage may be a synthetic liquor.
- whiskey scotch whiskey, bourbon whiskey, etc.
- spirits gin, vodka, tequila, rum, etc.
- liqueur brandy (cognac, carbatos, armagnac, etc.), highball, shochu, chuhai, wine (red wine) White wine, rose wine, etc.), cider, sherry liquor, sake, plum wine, Shaoxing liquor, and mixtures thereof
- Preferred examples include whiskey, spirits, liqueur, brandy, and highball.
- “alcohol” means ethanol unless otherwise specified.
- Alcohol-taste beverages are Sinapinaldehyde (CAS number: 4206-58-0, hereafter referred to as “cinapyraldehyde”), Coniferaldehyde (CAS number: 458-36-6, hereafter referred to as “coniferyl aldehyde”), and 4 It contains at least one selected from the group consisting of -Hydroxy-3,5-dimethoxybenzaldehyde (CAS number: 134-96-3, hereinafter referred to as “silingaldehyde”). That is, the alcohol-taste beverage may contain sinapyraldehyde, coniferyl aldehyde, or shilling aldehyde alone, or may contain two or three of these.
- the two are, ie, synapyraldehyde and coniferyl aldehyde, synapyraldehyde and syringaldehyde, and a combination of coniferyl aldehyde and syringaldehyde.
- the three are a combination of sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde.
- Sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde may be obtained from plants, animals, microorganisms, other natural products, and food and drink, or may be chemically synthesized. .
- it may be obtained from a plant by an extraction operation or the like, or an object produced by fermentation of microorganisms may be obtained by an extraction operation or the like, and an object produced in the aging process of food and drink such as liquor is extracted. You may acquire by operation etc.
- synapyraldehyde, coniferyl aldehyde, and sillaldehyde may be synthesized organically by methods known to those skilled in the art.
- flavor containing at least 1 of a synapyraldehyde, coniferyl aldehyde, and shilling aldehyde is not limited.
- the alcohol-taste beverage can contain sinapyraldehyde.
- Alcohol-taste beverages can contain cinapyraldehyde in an amount effective for imparting a taste-like thickness like brown spirits, 2 ppb or more, preferably 5 ppb or more, more preferably 25 ppb or more, more preferably 50 ppb or more, and even more preferably.
- the upper limit of the content of cinapyraldehyde is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ if necessary.
- the thickness of the taste that seems to be brown spirits means the aging feeling that occurs when stored in barrels, and is different from the liquor taste that alcoholic beverages generally have, that is, the irritation that alcohol itself has.
- the alcohol-taste beverage can contain coniferyl aldehyde.
- the alcohol-taste beverage can contain coniferyl aldehyde in an amount effective for imparting a brown-spirits-like taste thickness, and is 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, more preferably 360 ppb or more, and even more preferably. Can be contained at 1200 ppb or more.
- the upper limit of the content of coniferyl aldehyde is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ if necessary. It may be 10 4 ppb or less, more preferably 1.0 ⁇ 10 4 ppb or less.
- Alcohol-taste beverages can contain syringaldehyde. Alcohol-taste beverages can contain shilling aldehyde in an amount effective for imparting a brown spirit-like taste thickness, 15 ppb or more, preferably 20 ppb or more, more preferably 100 ppb or more, more preferably 200 ppb or more, more preferably It can be contained at 1200 ppb or more.
- the upper limit of the content of shilling aldehyde is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10, as necessary. It may be 4 ppb or less, more preferably 1.0 ⁇ 10 4 ppb or less.
- the total content of one or more selected from the group consisting of sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde in the alcohol-taste beverage is preferably 1 ppb or more, more preferably 5 ppb or more, more preferably 7 ppb or more, and even more preferably. Can be 200 ppb or more.
- the upper limit of the total content is not particularly limited, but if necessary, is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10 4 ppb or less, and further preferably May be 1.0 ⁇ 10 4 ppb or less.
- the amount of cinapyraldehyde, coniferyl aldehyde, and syringaldehyde in the beverage can be measured using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC), or the like. For example, it can be measured with the following analysis models and conditions.
- HPLC high performance liquid chromatography
- UHPLC ultra high performance liquid chromatography
- Measurement model LC HP 1100 series (Agilent Technologies) Column: phenomenex Luna 5 ⁇ C18 (2) 100A 150 * 4.60 mm (00F-4252-E0) Column temperature: 40 ° C Detector: UV-VIS Injection volume: 5.0 ⁇ l.
- the sample to be subjected to the above analysis may not be concentrated prior to the analysis, but may be concentrated as necessary. Concentration can make it easier to detect the synapyraldehyde, coniferyl aldehyde, and shilling aldehyde that are to be analyzed.
- the concentration means is not particularly limited, and any means known to those skilled in the art can be used.
- Alcohol-taste beverages may contain alcohol.
- the alcohol content can be freely adjusted, for example, less than 1% (v / v), less than 0.8% (v / v), less than 0.5% (v / v), 0.2% (v / v) Less than 0% (v / v).
- the alcohol-taste beverage may be non-alcoholic.
- the alcohol-taste beverage is preferably a non-alcoholic beverage, but is not limited thereto.
- Alcohol content can be measured using, for example, a vibratory density meter. More specifically, a sample from which carbon dioxide gas is removed is prepared by filtering or sonicating the alcoholic beverage to be measured, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Measured and converted by the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion The alcohol content can be determined by conversion using the table. The alcohol content of less than 1.0 (v / v)% can be measured by using “B) Gas Chromatograph Analysis Method” described in the National Tax Agency Predetermined Analysis Method 3-4 (alcohol content). In the present specification, the alcohol content is measured by the method.
- Alcohol-taste beverages can contain alcohol that has been dealcoholized (hereinafter referred to as “dealcohol extract”).
- the alcohol used as a raw material for the dealcohol extract can be selected from alcoholic beverages in general.
- whiskey scotch whiskey, bourbon whiskey, etc.
- spirits gin, uotka, tequila, rum, etc.
- liqueur brandy
- brandy Cognac, Calvatos, Armagnac, etc.
- shochu Chuhai
- wine red wine, white wine, rose wine, etc.
- cider sherry, sake, plum wine, Shaoxing, and mixtures thereof.
- the liquor that is the raw material of the dealcohol extract is preferably liquor that is stored in barrels.
- distilled spirits for storing the barrels so-called brown spirits, are more preferable.
- Carbatos, Armagnac, etc. and mixtures thereof.
- Alcohol dealcoholation treatment can be performed by a known method. Examples include a method using a membrane and a distillation method (atmospheric distillation method, vacuum distillation method, etc., temperature: 30 to 100 ° C., time: 2-4 hours, pressure: 10 kPa to atmospheric pressure), and the like. It is not limited.
- the dealcohol extract can contain sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde. Therefore, when an alcohol taste drink contains a dealcohol extract, as a result, a part or all of those aldehydes will be contained in an alcohol taste drink.
- the total content of these aldehydes is preferably 40 ppb or more, more preferably 110 ppb or more, Preferably, it can be 150 ppb or more, and even more preferably 300 ppb or more.
- the upper limit of the total content is not particularly limited, but if necessary, is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10 4 ppb or less, and further preferably May be 1.0 ⁇ 10 4 ppb or less.
- Alcohol-taste beverages can contain carbon dioxide.
- concentration of carbon dioxide gas can be set as appropriate. It has been found that dealcohol extract alone has the effect of imparting a taste thickness like brown spirits, but the effect is further enhanced by a synergistic effect in combination with carbon dioxide gas.
- Alcohol-taste beverages can contain other ingredients.
- the other components are sugars, fragrances, acidulants, pH adjusters, pigments, fruit juices, vitamins, pigments, antioxidants, high-intensity sweeteners, emulsifiers, preservatives, seasonings, water-soluble foods. Examples thereof include fibers and extracts, but are not limited thereto.
- the content of other components can be set as appropriate. It has been found that dealcohol extract alone has the effect of imparting the thickness of brown spirit-like taste, but the effect is enhanced by a synergistic effect in combination with other ingredients such as a sourness-imparting substance and water-soluble dietary fiber.
- the acidity-imparting substance is not particularly limited, and may be either an inorganic acid or an organic acid.
- phosphoric acid, citric acid, malic acid, tartaric acid, and salts thereof can be given as sourness imparting substances.
- phosphate salts include sodium phosphate, potassium phosphate, and calcium phosphate.
- the salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate, and calcium citrate.
- the malic acid salt include sodium malate, potassium malate, and calcium malate.
- tartaric acid salt include sodium tartrate, potassium tartrate, potassium sodium tartrate, and potassium hydrogen tartrate.
- the alcohol-taste beverage can contain a sourness-imparting substance with a specific acidity.
- the acidity in terms of citric acid
- the acidity derived from the acidity-imparting substance of the alcohol-taste beverage is not limited, but can be 0.02 to 0.4 g / 100 ml, preferably 0.05 to 0.3 g / 100 ml.
- Alcohol-taste beverages can be packed in containers.
- Any container can be used regardless of form and material.
- Laminate containers in which etc. are laminated, glass or plastic containers such as flasks and beakers, various capsule-type containers, or plastic bottles can be used.
- the present invention provides a method for producing an alcohol-taste beverage.
- the production method comprises blending at least one selected from the group consisting of sinapiraldehyde, coniferyl aldehyde, and shilling aldehyde. That is, in the production method, sinapyraldehyde, coniferyl aldehyde, or shilling aldehyde may be blended alone, or two or three of these may be blended.
- the two are, ie, synapyraldehyde and coniferyl aldehyde, synapyraldehyde and syringaldehyde, and a combination of coniferyl aldehyde and syringaldehyde.
- the three are a combination of sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde.
- the manufacturing method of an alcohol taste drink can include the process of mix
- the amount of cinapyraldehyde in the alcohol-taste beverage is an amount effective for imparting a brown-like spirit-like taste thickness, 2 ppb or more, preferably 5 ppb or more, more preferably 7 ppb or more, more preferably 25 ppb or more, more preferably 50 ppb or more, More preferably, sinapyraldehyde can be blended so as to be 200 ppb or more.
- the upper limit of the content of cinapyraldehyde in the alcoholic beverage is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ as necessary. It may be 10 4 ppb or less, more preferably 1.0 ⁇ 10 4 ppb or less.
- the manufacturing method of an alcohol taste drink can include the process of mix
- the amount of coniferyl aldehyde content in the alcohol-taste beverage is an amount effective for imparting a brown-like spirit-like taste thickness, 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, more preferably 360 ppb or more, and even more preferably 1200 ppb or more Coniferyl aldehyde can be blended so that
- the upper limit of the content of coniferyl aldehyde in the alcohol-taste beverage is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ if necessary. It may be 10 4 ppb or less, more preferably 1.0 ⁇ 10 4 ppb or less.
- the manufacturing method of an alcohol taste drink can include the process of mix
- the amount of syringaldehyde contained in the alcohol-taste beverage is an effective amount for imparting a brown-like spirit-like taste thickness, 15 ppb or more, preferably 20 ppb or more, more preferably 100 ppb or more, even more preferably 200 ppb or more, and even more preferably 1200 ppb or more. Shilling aldehyde can be blended as shown.
- the upper limit of the content of syringaldehyde in the alcohol-taste beverage is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10, as necessary. It may be 4 ppb or less, more preferably 1.0 ⁇ 10 4 ppb or less.
- the total blending amount in the alcohol-taste beverage is preferably 1 ppb or more, more preferably 5 ppb or more, More preferably, it can mix
- the upper limit of the blending amount is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10 4 ppb or less, more preferably, as necessary.
- blend at least 1 or more chosen from the group which consists of a synapyl aldehyde, coniferyl aldehyde, and shilling aldehyde so that it may become 1.0 * 10 ⁇ 4 > ppb or less.
- the method for producing an alcohol-taste beverage may include a step of adjusting the alcohol content, and the alcohol content may be adjusted freely.
- the alcohol content is less than 1% (v / v), less than 0.8% (v / v), less than 0.5% (v / v), less than 0.2% (v / v), 0 ( v / v)%.
- the preparation may be performed, for example, by blending alcohol, may be performed by not blending alcohol, or may be performed by removing alcohol.
- a non-alcoholic alcohol-taste beverage is directed to production, but is not limited thereto.
- the method for producing an alcohol-taste beverage can include a step of blending a dealcohol extract.
- the alcohol used as a raw material for the dealcohol extract can be selected from alcoholic beverages in general.
- whiskey scotch whiskey, bourbon whiskey, etc.
- spirits gin, uotka, tequila, rum, etc.
- liqueur brandy
- brandy Cognac, Calvatos, Armagnac, etc.
- shochu Chuhai
- wine red wine, white wine, rose wine, etc.
- cider sherry, sake, plum wine, Shaoxing, and mixtures thereof.
- the liquor that is the raw material for the dealcohol extract is preferably liquor stored in barrels.
- the liquor stored in barrels is more preferably distilled spirits that are stored in barrels, so-called brown spirits, whiskeys (scotch whiskey, bourbon whiskey, etc.), spirits (gin, uotka, tequila, rum, etc.), brandy (Cognac, Carbatos, Armagnac, etc.), and mixtures thereof.
- Alcohol dealcoholation treatment can be performed by a known method.
- a method using a membrane a method by distillation (atmospheric distillation method, vacuum distillation method, etc.) (conditions are not limited, for example, temperature 30 to 100 ° C., time 2 to 4 hours, pressure 10 kPa to atmospheric pressure), etc. However, it is not limited to these.
- the dealcohol extract can contain sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde. Therefore, when a dealcohol extract is mix
- the total amount of these aldehydes is preferably 40 ppb or more, more preferably 110 ppb or more, and even more preferably 150 ppb or more. Even more preferably, it can be blended to 300 ppb or more.
- the upper limit of the total blending amount is not particularly limited, but is 5.0 ⁇ 10 4 ppb or less, preferably 3.0 ⁇ 10 4 ppb or less, more preferably 2.0 ⁇ 10 4 ppb or less, more preferably, as necessary. May be blended so as to be 1.0 ⁇ 10 4 ppb or less.
- the method for producing an alcohol-taste beverage can include a step of blending carbon dioxide gas.
- concentration of carbon dioxide gas can be set as appropriate. It has been found that dealcohol extract alone has the effect of imparting a taste thickness like brown spirits, but further enhances the effect by a synergistic effect in combination with carbon dioxide gas.
- the method for producing an alcohol-taste beverage can include a step of blending other components.
- the other components are sugars, fragrances, acidulants, pH adjusters, pigments, fruit juices, vitamins, pigments, antioxidants, high-intensity sweeteners, emulsifiers, preservatives, seasonings, water-soluble foods. Examples thereof include fibers and extracts, but are not limited thereto.
- the compounding quantity of other components can be set suitably.
- the dealcohol extract alone has the effect of imparting the thickness of brown spirits, it has been found to be further enhanced by a synergistic effect in combination with other ingredients such as sourness-imparting substances and water-soluble dietary fiber. .
- the acidity-imparting substance is not particularly limited, and either an inorganic acid or an organic acid may be used.
- phosphoric acid, citric acid, malic acid, tartaric acid, and salts thereof can be given as sourness imparting substances.
- phosphate salts include sodium phosphate, potassium phosphate, and calcium phosphate.
- the salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate, and calcium citrate.
- the malic acid salt include sodium malate, potassium malate, and calcium malate.
- tartaric acid salt include sodium tartrate, potassium tartrate, potassium sodium tartrate, and potassium hydrogen tartrate.
- the acidity derived from the sourness-imparting substance can be adjusted to a specific range.
- the acidity derived from the acidity-imparting substance of the alcohol-taste beverage (in terms of citric acid) is not limited, but can be adjusted to 0.02 to 0.4 g / 100 ml, preferably 0.05 to 0.3 g / 100 ml.
- the present invention can provide a new type of alcohol-taste beverage having an unprecedented value by a method of imparting a taste like brown spirits to an alcohol-taste beverage.
- the said method can be implemented by performing the process about the manufacturing method of the alcohol taste drink mentioned above.
- a base was prepared by blending whiskey fragrance in water to 1.0 g / L.
- Sinapyraldehyde, coniferyl aldehyde, and syringaldehyde are each independently 1.0 ⁇ 10 1 ppb, 1.0 ⁇ 10 2 ppb, 1.0 ⁇ 10 3 ppb, and 1.0 ⁇ 10 4 ppb.
- sinapyraldehyde, coniferyl aldehyde, and shilling aldehyde are blended in equal amounts, and the total amount of these three components is 1.0 ⁇ 10 1 , 1.0 ⁇ 10 2 ppb, 1.0 ⁇ 10 3. Samples adjusted to ppb and 1.0 ⁇ 10 4 ppb were prepared.
- the results are shown in Table 1.
- the evaluation in the table is a natural number obtained by rounding the average value of the scores of the three expert panelists.
- a compounding amount of 0 ppm is taken as a comparative example, and the others are taken as examples.
- the thickness of brown spirits was enhanced.
- any one of cinapyraldehyde, coniferyl aldehyde, and shilling aldehyde was blended, there was a tendency for the thickness of the taste like brown spirits to increase depending on the blending amount.
- Sinapyraldehyde and coniferyl aldehyde give a taste of brown spirits clearly with a blending amount of 1.0 ⁇ 10 1 ppb or more, and shilling aldehyde has a taste of brown spirits clearly with 1.0 ⁇ 10 2 ppb or more. Thickness was imparted. And even when combined with cinapyraldehyde, coniferyl aldehyde, and shilling aldehyde, the thickness of the taste that seems to be brown spirits was enhanced depending on the amount, but compared to the case of combining alone, more It was shown that the effect can be obtained with a low blending amount. For example, when compared at a blending amount of 1.0 ⁇ 10 1 ppb or more, the evaluation of the combination is 4 points, which is clearly higher than the individual evaluations (3 points, 3 points, 2 points).
- Whiskey was distilled at atmospheric pressure to remove alcohol to produce a dealcohol extract (hereinafter referred to as “whiskey dealcohol extract (normal pressure)”).
- a dealcohol extract hereinafter referred to as “whiskey dealcohol extract (normal pressure)”.
- 5,000 ml of whiskey product was put into a distillation kettle and subjected to atmospheric distillation (distillation temperature: 30 to 100 ° C., distillation time: 2 to 4 hours) to concentrate about 3.7 times.
- a whiskey dealcohol extract (normal pressure) was produced.
- Table 2 shows the contents of shilling aldehyde, coniferyl aldehyde, and sinapiraldehyde in the whiskey dealcohol extract (normal pressure).
- Table 2 shows the contents of shilling aldehyde, coniferyl aldehyde, and sinapiraldehyde in the whiskey dealcohol extract (normal pressure).
- Whiskey dealcohol extract (normal pressure) at 0 g / L, 1 g / L, 2 g / L, 3 g / L, 5 g / L, 10 g / L, 30 g / L, 50 g / L, and 100 g / L
- the sensory evaluation was carried out according to the method of Test Example 1 with respect to the thickness and ease of drinking of the prepared sample like brown spirits.
- the whiskey dealcohol extract (normal pressure) contains cinapyraldehyde, coniferyl aldehyde, and syringaldehyde at 8.9 ⁇ 10 3 ppb, 5.5 ⁇ 10 3 ppb, and 19.4 ⁇ , respectively. 10 3 ppb is included.
- whiskey dealcohol extract normal pressure was blended at 50 g / L and evaluated at 4 points, and 100 g / L was rated at 3 points. The thickness was good.
- Test Example 3 A base was prepared according to Test Example 1. Whiskey and other spirits (brandy, lamb, tequila) were distilled under reduced pressure to remove alcohol and produce a dealcohol-free extract. Specifically, dealcohol extract is obtained by subjecting 200 ml of whiskey and other spirits to vacuum distillation (distillation temperature: 30 to 100 ° C., distillation time: 2 to 4 hours, 10 kPa or more) and concentrating 4 times. Manufactured.
- Test Example 4 The influence of sourness-imparting substances on the thickness of sake-like taste was examined.
- a base was prepared according to Test Example 1.
- Sinapyraldehyde (5 ppb or 25 ppb), coniferyl aldehyde (5 ppb or 180 ppb), and shilling aldehyde (20 ppb or 100 ppb) were each incorporated into the base alone.
- trisodium citrate as a sourness imparting substance was blended into the base so as to be 0 to 0.161 g / 100 ml, and the acidity of the base was adjusted to 0 to 0.3 g / 100 ml in terms of citric acid.
- sensory evaluation was carried out on the thickness of the taste that is characteristic of brown spirits. The sensory evaluation followed the conditions shown in Test Example 1.
- cinapyraldehyde, coniferyl aldehyde, and shilling aldehyde increase the thickness of brown spirits taste in combination with a specific range of acidity.
- Test Example 5 The effects of sourness-imparting substances on the taste-like taste were further investigated.
- a base was prepared according to Test Example 1.
- Sinapyraldehyde (5 ppb), coniferyl aldehyde (5 ppb), and shilling aldehyde (20 ppb) were each added alone to the base.
- malic acid, tartaric acid or phosphoric acid was blended as a sourness imparting substance, and the acidity of the base was adjusted to 0.05 g / 100 ml or 0.3 g / 100 ml in terms of citric acid.
- sensory evaluation was carried out on the thickness of the taste that is characteristic of brown spirits. The sensory evaluation followed the conditions shown in Test Example 1.
Abstract
Description
(1)シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含む、アルコールテイスト飲料。
(2)前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含み、その合計含有量が1ppb以上である、(1)に記載の飲料。
(3)前記シナピルアルデヒドの含有量が2ppb以上である、(1)又は(2)に記載の飲料。
(4)前記コニフェリルアルデヒドの含有量が2ppb以上である、(1)~(3)のいずれかに記載の飲料。
(5)前記シリングアルデヒドの含有量が15ppb以上である、(1)~(4)のいずれかに記載の飲料。
(6)アルコール度数が1%(v/v)未満である、(1)~(5)のいずれかに記載の飲料。
(7)炭酸ガスを含む、(1)~(6)のいずれかに記載の飲料。
(8)酸味付与物質を含む、(1)~(7)のいずれかに記載の飲料。
(9)前記酸味付与物質に由来する酸度がクエン酸換算で0.02~0.4g/100mlである、(8)に記載の飲料。
(10)水溶性食物繊維を含む、(1)~(9)のいずれかに記載の飲料。
(11)シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含んでなる、脱アルコールエキス。
(12)(11)の脱アルコールエキスを含んでなり、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドの合計含有量が40ppb以上である、飲料。
(13)シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程含む、アルコールテイスト飲料の製造方法。
(14)前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含み、その合計配合量を1ppb以上にする、(13)に記載の製造方法。
(15)前記シナピルアルデヒドを2ppb以上で配合する工程を含む、(13)又は(14)に記載の製造方法。
(16)前記コニフェリルアルデヒドを2ppb以上で配合する工程を含む、(13)~(15)のいずれかに記載の製造方法。
(17)前記シリングアルデヒドを15ppb以上で配合する工程を含む、(13)~(16)のいずれかに記載の製造方法。
(18)酸味付与物質を配合し、当該酸味付与物質に由来するクエン酸換算の酸度を0.02~0.4g/100mlに調整する工程を含む、(13)~(17)のいずれかに記載の製造方法。
(19)シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含む、アルコールテイスト飲料にブラウンスピリッツらしい味の厚みを付与する方法。
(20)前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含み、その合計配合量を1ppb以上に調整する、(19)に記載の方法。
(21)前記シナピルアルデヒドを2ppb以上で配合する工程を含む、(19)又は(20)に記載の方法。
(22)前記コニフェリルアルデヒドを2ppb以上で配合する工程を含む、(19)~(21)のいずれかに記載の方法。
(23)前記シリングアルデヒドを15ppb以上で配合する工程を含む、(19)~(22)のいずれかに記載の方法。
(24)酸味付与物質を配合し、当該酸味付与物質に由来するクエン酸換算の酸度を0.02~0.4g/100mlに調整する工程を含む、(19)~(23)のいずれかに記載の方法。
本発明は、アルコールテイスト飲料を提供する。本明細書において、「アルコールテイスト飲料」とは、アルコール飲料のテイストを有する飲料をいう。ここで、アルコール飲料は、発酵を経て得られたものであってよく、当該工程を経ずに得られたものであってもよい。また、アルコール飲料は合成酒であってもよい。限定されないが、例えば、ウイスキー(スコッチウイスキー、バーボンウイスキー等)、スピリッツ(ジン、ウオツカ、テキーラ、ラム等)、リキュール、ブランデー(コニャック、カルバトス、アルマニャック等)、ハイボール、焼酎、チューハイ、ワイン(赤ワイン、白ワイン、ロゼワイン等)、シードル、シェリー酒、日本酒、梅酒、紹興酒、及びこれらの混合物等をアルコール飲料として挙げることができる。好ましくは、ウイスキー、スピリッツ、リキュール、ブランデー、ハイボールを挙げることができる。なお、本明細書において「アルコール」というときは、別段の記載がない限り、エタノールを意味するものとする。
カラム:phenomenex Luna 5μ C18(2) 100A 150*4.60mm(00F-4252-E0)
カラム温度:40℃
検出器:UV-VIS
注入量:5.0μl。
上記の分析に供する試料は、分析に先立って濃縮しなくてもよいが、必要に応じて濃縮してもよい。濃縮により、分析対象であるシナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドが検出しやすくなり得る。濃縮手段は、特に制限されず、当業者に知られたいずれの手段を用いることができる。
本発明は、アルコールテイスト飲料の製造方法を提供する。当該製造方法は、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合することを含んでなる。即ち、当該製造方法においては、シナピルアルデヒド、コニフェリルアルデヒド、又はシリングアルデヒドを単独で配合してもよく、これらの2つ又は3つを配合してもよい。当該2つとは、即ち、シナピルアルデヒド及びコニフェリルアルデヒド、シナピルアルデヒド及びシリングアルデヒド、並びに、コニフェリルアルデヒド及びシリングアルデヒドの組み合わせである。そして、前記3つとは、即ち、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドの組み合わせである。
本発明は、更に、アルコールテイスト飲料にブラウンスピリッツらしい味の厚みを付与する方法により、これまでにない価値を持った新しいタイプのアルコールテイスト飲料を提供することができる。当該方法は、上記で言及したアルコールテイスト飲料の製造方法についての工程を行うことにより実施することができる。
本試験において、ウイスキー香料、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドは、市販品を用いた。
1:感じない
2:やや感じる
3:感じる
4:よく感じる
5:とてもよく感じる
1:飲みにくい
2:やや飲みやすい
3:飲みやすい
4:とても飲みやすい
5:さらに飲みやすい
試験例1に従って、ベースを作成した。ウイスキーを常圧蒸留することによりアルコールを除去し、脱アルコールエキス(以下「ウイスキー脱アルコールエキス(常圧)」とする。)を製造した。具体的には、ウイスキー製品5,000mlを蒸留釜に張り込み、常圧蒸留(蒸留温度:30~100℃、蒸留時間:2~4時間)に供して約3.7倍に濃縮することにより、ウイスキー脱アルコールエキス(常圧)を製造した。ウイスキー脱アルコールエキス(常圧)のシリングアルデヒド、コニフェリルアルデヒド、及びシナピルアルデヒドの含有量を表2に示す。ウイスキー脱アルコールエキス(常圧)を分析したところ、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドが検出された(表2)。
試験例1に従って、ベースを作成した。ウイスキーとそれ以外のスピリッツ(ブランデー、ラム、テキーラ)を減圧蒸留することで、アルコールを除去して、脱アルコールエキスを製造した。具体的には、ウイスキーとそれ以外のスピリッツそれぞれの200mlを減圧蒸留(蒸留温度:30~100℃、蒸留時間:2~4時間、10kPa以上)に供して4倍濃縮することにより、脱アルコールエキスを製造した。
市販のアルコール風味のノンアルコール飲料を分析し、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドの存在を確認した。
酒らしい味の厚みに対する酸味付与物質の影響を検討した。試験例1に従ってベースを作成した。シナピルアルデヒド(5ppb又は25ppb)、コニフェリルアルデヒド(5ppb又は180ppb)、及びシリングアルデヒド(20ppb又は100ppb)をそれぞれ単独でベースに配合した。更に、酸味付与物質としてクエン酸三ナトリウムを0~0.161g/100mlとなるようにベースに配合し、ベースの酸度をクエン酸換算で0~0.3g/100mlに調整した。これを試料として、ブラウンスピリッツらしい味の厚みについて官能評価を実施した。官能評価は試験例1に示した条件に従った。
酒らしい味の厚みに対する酸味付与物質の影響を更に検討した。試験例1に従ってベースを作成した。シナピルアルデヒド(5ppb)、コニフェリルアルデヒド(5ppb)、及びシリングアルデヒド(20ppb)をそれぞれ単独でベースに配合した。更に、酸味付与物質としてリンゴ酸、酒石酸、又はリン酸をベースに配合し、ベースの酸度をクエン酸換算で0.05g/100ml又は0.3g/100mlに調整した。これを試料として、ブラウンスピリッツらしい味の厚みについて官能評価を実施した。官能評価は試験例1に示した条件に従った。
Claims (24)
- シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含んでなる、アルコールテイスト飲料。
- 前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含んでなり、その合計含有量が1ppb以上である、請求項1に記載の飲料。
- 前記シナピルアルデヒドの含有量が2ppb以上である、請求項1又は2に記載の飲料。
- 前記コニフェリルアルデヒドの含有量が2ppb以上である、請求項1~3のいずれか1項に記載の飲料。
- 前記シリングアルデヒドの含有量が15ppb以上である、請求項1~4のいずれか1項に記載の飲料。
- アルコール度数が1%(v/v)未満である、請求項1~5のいずれか1項に記載の飲料。
- 炭酸ガスを含んでなる、請求項1~6のいずれか1項に記載の飲料。
- 酸味付与物質を含んでなる、請求項1~7のいずれか1項に記載の飲料。
- 前記酸味付与物質に由来する酸度がクエン酸換算で0.02~0.4g/100mlである、請求項8に記載の飲料。
- 水溶性食物繊維を含んでなる、請求項1~9のいずれか1項に記載の飲料。
- シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを含んでなる、脱アルコールエキス。
- 請求項11の脱アルコールエキスを含んでなり、シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドの合計含有量が40ppb以上である、飲料。
- シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含む、アルコールテイスト飲料の製造方法。
- 前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含み、その合計配合量を1ppb以上にする、請求項13に記載の製造方法。
- 前記シナピルアルデヒドを2ppb以上で配合する工程を含む、請求項13又は14に記載の製造方法。
- 前記コニフェリルアルデヒドを2ppb以上で配合する工程を含む、請求項13~15のいずれか1項に記載の製造方法。
- 前記シリングアルデヒドを15ppb以上で配合する工程を含む、請求項13~16のいずれか1項に記載の製造方法。
- 酸味付与物質を配合し、当該酸味付与物質に由来するクエン酸換算の酸度を0.02~0.4g/100mlに調整する工程を含む、請求項13~17のいずれか1項に記載の製造方法。
- シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含む、アルコールテイスト飲料にブラウンスピリッツらしい味の厚みを付与する方法。
- 前記シナピルアルデヒド、コニフェリルアルデヒド、及びシリングアルデヒドからなる群から選ばれる少なくとも1つを配合する工程を含み、その合計配合量を1ppb以上に調整する、請求項19に記載の方法。
- 前記シナピルアルデヒドを2ppb以上で配合する工程を含む、請求項19又は20に記載の方法。
- 前記コニフェリルアルデヒドを2ppb以上で配合する工程を含む、請求項19~21のいずれか1項に記載の方法。
- 前記シリングアルデヒドを15ppb以上で配合する工程を含む、請求項19~22のいずれか1項に記載の方法。
- 酸味付与物質を配合し、当該酸味付与物質に由来するクエン酸換算の酸度を0.02~0.4g/100mlに調整する工程を含む、請求項19~23のいずれか1項に記載の方法。
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JP6879922B2 (ja) | 2021-06-02 |
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