WO2018147153A1

WO2018147153A1 - Alcoholic beverage and production method therefor

Info

Publication number: WO2018147153A1
Application number: PCT/JP2018/003341
Authority: WO
Inventors: 善久田中; 明大井上; たまみ鈴木
Original assignee: アサヒビール株式会社
Priority date: 2017-02-10
Filing date: 2018-02-01
Publication date: 2018-08-16
Also published as: JP2018126115A; JP7127961B2

Abstract

Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides sweetness and depth, suppresses traditional aroma and flavor, or provides a novel aroma and flavor. This alcoholic beverage has an octanal content of at least 0.025 ppm in terms of pure alcohol and/or a decanal content of at least 0.015 ppm in pure alcohol terms.

Description

Alcoholic beverage and method for producing the same

The present invention relates to an alcoholic beverage, in particular, an alcoholic beverage comprising a significant amount of a Japanese citrus (like) aroma component and a flavor component, that is, octanal and / or decanal, and a method for producing the same.

Alcoholic beverages, especially distilled liquor, are obtained by distilling brewed liquor, among which distilled liquor (spirits) that has been secondarily distilled with herbs (Juniper berries, coriander seeds, orange peel), etc. For example, gin is known. Moreover, flavor vodka etc. are known as flavor distilled liquors containing herb and fruit components.

In recent years, distilled liquor soaked with fruits and vegetables has been proposed for specific uses. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2002-125653) proposes distilled liquor in which fruits and vegetables are soaked in high alcohol, which can be used as a perfume ingredient, and Patent Document 2 (Japanese Patent Laid-Open No. 2009-213410). No. 1) proposes a liquor for cooking including a product obtained by soaking and extracting a ground condiment in high alcohol in order to mask unpleasant odor of livestock meat or seafood.

By the way, distilled liquor generally contains a high concentration of alcohol (content of more than about 20% to less than about 100%), so that some people prefer high alcohol feeling and alcohol stimulation. That is true. However, on the contrary, many consumers avoid alcoholic beverages that exhibit a high alcohol feeling because of their high alcohol odor and alcohol irritation. *

For alcohol irritation, Patent Document 3 (Japanese Patent Application Laid-Open No. 2012-249687) improves alcohol irritation by adding an oily component containing a higher fatty acid ester separated and recovered from single-type distilled liquor. However, single and continuous mixed distilled spirits with increased taste and mellowness have been proposed. Patent Document 4 (Japanese Patent Laid-Open No. 2016-119841) proposes adding 2,6-nonadienal or 2,4-decadienal to an alcoholic beverage as an alcohol stimulation masking agent. On the other hand, in Patent Document 5 (Japanese Patent Application Laid-Open No. 2016-144418), in order to impart a refreshing feeling and fresh feeling derived from citrus fruits, 5% by volume containing gin-derived alcohol and about 10% by volume citrus fruit juice. Less than low alcohol drinks have been proposed.

Also, among general consumers, there are those who dislike the aroma or flavor of herbs (fruits) and medicinal herbs (fruits) included in traditional spirits. For example, there is a consumer who regards the aroma of juniper berry contained in gin as a so-called “pine odor” or a smell of coriander that is a so-called “stink bug or blue odor”.

On the other hand, distilled liquor contains high-concentration ethanol, so it can give a variety of flavors and flavors, so it is anxious for alcoholic beverages to be able to enjoy the new flavors and flavors of distilled spirits. It is also true that there are potential consumers.

However, alcoholic beverages that reduce the bitterness and pungent taste derived from alcohol, impart sweetness and thickness, suppress traditional fragrances or flavors, or add new fragrances or flavors are still fully developed. Not.

Therefore, the proposal of a new alcoholic beverage to which a new aroma component or flavor component is added is still eagerly desired.

The present inventors have recently focused on octanal and / or decanal as a substance that can achieve a Japanese citrus (like) aroma component and flavor component, and by containing these in significant amounts, the above-mentioned problems in the prior art can be achieved. It has been found that alcoholic beverages can be provided that are resolved in a higher dimension. Therefore, the present invention has been made based on such knowledge.

Thus, according to the present invention, an alcoholic beverage,
Comprising octanal and / or decanal,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
It is possible to propose an alcoholic beverage characterized in that the content of the decanal is 0.015 ppm or more in terms of pure alcohol.

According to another aspect, a method for producing an alcoholic beverage, comprising:
Prepare edible ethanol and octanal and / or decanal,
In the edible ethanol, the octanal and / or the decanal is mixed,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
It is possible to propose a method for producing an alcoholic beverage, comprising that the decanal content is 0.015 ppm or more in terms of pure alcohol.

[Aspect of the Invention]
Aspects of the present invention are as follows.
[1] An alcoholic beverage,
Comprising octanal and / or decanal,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
An alcoholic beverage, wherein the decanal content is 0.015 ppm or more in terms of pure alcohol.
[2] An alcoholic beverage,
Comprising octanal and decanal,
An alcoholic beverage, wherein the total content of octanal and decanal is 0.035 ppm or more in terms of pure alcohol.
[3] The alcoholic beverage according to [1] or [2] above, wherein the octanal and / or the decanal is extracted from Japanese citrus citrus.
[4] The Japanese citrus fruits are Wenzhou mandarin orange, Iyokan, Summer mandarin orange, Yahata, Isogo, Smell orange (Kabosu), Sikhwasa, Sudachi, Daidai, Hinata Natsu, Iyokan, Ponkan, Dekopon (Shiran), Kiyomi, Tankan , Summer orange, sweet summer, Mayer lemon, health, setoka, harumi, mandarin orange, marcot, encore, seminole, banbaiyu, bundan, kara (calamandarin), amakusa, sweet Spring, Haruka, Natsumi, Harehime, Marihime, Golden Citrus, Kawachi Bankan (Miseikan), Red Manado, Himetsuki, Kanpei, Rei, Clementine, Cocktail Fruit, and Mineola The alcoholic beverage according to [3] above, which is one or a mixture of two or more selected from the group consisting of:
[5] The alcoholic beverage according to any one of [1] to [3], wherein the Japanese citrus fruits are sweet summer and / or odor orange (kabosu).
[6] The alcoholic beverage according to any one of [1] to [5] above, wherein the alcohol content is 10 degrees or more.
[7] The alcoholic beverage according to any one of [1] to [6], wherein the alcoholic beverage is distilled liquor.
[8] The alcoholic beverage according to any one of [1] to [6], wherein the alcoholic beverage is spirits or shochu.
[9] The alcoholic beverage according to [8], wherein the spirit is gin.
[10] A method for producing an alcoholic beverage,
Prepare edible ethanol and octanal and / or decanal,
In the edible ethanol, the octanal and / or the decanal is mixed,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
The manufacturing method of the alcoholic drink which comprises making content of the said decanal into 0.015 ppm or more in alcohol conversion.
[11] A method for producing an alcoholic beverage,
Prepare edible ethanol, octanal, and decanal,
In the edible ethanol, the octanal and the decanal are mixed,
The manufacturing method of the alcoholic beverage which comprises making the total content of the said octanal and the said decanal into 0.035 ppm or more in conversion of pure alcohol.

According to the present invention, alcohol, in particular distilled liquor or spirits (gin, gin, etc.) can be obtained by containing octanal and / or decanal, which is a kind of citrus component or Japanese citrus (like) aroma component or flavor component, in a specific amount. Vodka, etc.) is reduced in bitterness and irritation, imparts sweetness and thickness, suppresses traditional aromas or flavors (eg, “pine odor”), and higher citrus (like) aroma Or the alcoholic beverage which can provide flavor, and its manufacturing method can be provided.

As a result, the alcoholic beverage according to the present invention and the method for producing the same can add a Japanese citrus (like) aroma and flavor and can be maintained for a long time by containing octanal and / or decanal in a specific amount. Moreover, it becomes possible to make it easy to drink an alcoholic beverage by exhibiting the masking effect with respect to traditional aroma and flavor. Furthermore, it is possible to provide an alcoholic beverage with an enhanced aroma and flavor of Japanese citrus (like), and it becomes possible to find new alcoholic beverage lovers.

[Definition]
(Japanese citrus)
<type>
“Japanese citrus fruits” is a generic term for citrus fruits produced in Japan, including Japanese native species or native species, and Japanese species with improved quality. “Wa Citrus” includes Unshu mandarin, Iyokan, Summer mandarin, Yawata, Isogo, Odor (Kabosu), Shikuwasa, Sudachi, Daidai, Hinata Natsu, Iyokan, Ponkan, Dekopon (Shiran), Kiyomi, Tankan, Summer mandarin, sweet summer, Mayer lemon, health, Setoka, Harumi, mandarin (Tangerine), Markot, Encore, Seminole, Banpeiyu, Buntan, Kara (Calamandarin), Amakusa, Sweetspring , Haruka, Natsumi, Harehime, Marihime, Golden Citrus, Kawachi Bankan (Miseikan), Red Manado, Himetsuki, Kanpei, Rei, Clementine, Cocktail Fruit, Mineola, etc. Is exemplified.

<Main ingredients>
Japanese citrus fruits include various components belonging to flavonoids, carotenoids, coumarins, terpenes, limonoids, etc., in the fruit (fruit), pericarp, shoots, stems, leaves or spines. Examples of the aroma component and flavor component contained in Japanese citrus include octanal, decanal, nonanal, limonene, γ-terpinene, linalool, α-terpineol, α-pinene, myrcene and the like.

Japanese citrus extract (essential oil) and the above main components can be obtained by a general extraction method. For example, a raw Japanese citrus fruit can be obtained by pressing, solvent extraction, fat (warm or cold permeation) adsorption method, It can be extracted by a supercritical extraction method or the like. When used for food and drink products, it is necessary to extract it based on the regulations of the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, etc. and the Food Sanitation Law.

(Octanal)
Octanal (C ₈ H ₁₆ O) is a chain organic compound represented by the following chemical formula (1) and is a kind of aldehyde. It is a colorless or light yellow flammable liquid and has a citrus fruit scent. Obtained by hydroformylation of 1-heptene or oxidation of 1-octanol. It is abundant in essential oils of Japanese citrus fruits, etc., and these essential oils can be obtained through fractionation under reduced pressure and a purification process. In the present invention, it is used as a Japanese citrus (like) aroma component and flavor component.

(Decanal)
Decanal _{_{(Decanal: C 10 H 20 O}} ) is an organic compound represented by the following chemical formula (2), a chain organic compound, which is a kind of aldehydes. It is a colorless or light yellow flammable liquid and has a citrus fruit scent. Although it is contained in the essential oil of grapefruit and lemongrass, it is industrially obtained from decanol. It is abundant in essential oils of Japanese citrus fruits, etc., and these essential oils can be obtained through fractionation under reduced pressure and a purification process. In the present invention, it is used as a Japanese citrus (like) aroma component and flavor component.

(Alcoholic beverage)
“Alcoholic beverages” are defined as “beverages with alcohol once or more” by the Liquor Tax Law, and are treated as food by the Food Sanitation Law and are subject to the law. “Alcoholic beverage” includes brewed liquor, distilled liquor, other alcoholic beverages, or one or a mixture of two or more of these. As defined in the Liquor Tax Law, the “alcohol content” means the volume of ethyl alcohol contained in the original capacity at a temperature of fifteen degrees. “Alcohol content” is a ratio of the volume concentration of ethanol to an alcoholic beverage expressed as a percentage (%). The “extract” means the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of fifteen degrees.

<Brewed sake>
Brewed sake is a generic name for alcoholic beverages that are made from yeast only by alcoholic fermentation and produced without distillation. Under the Liquor Tax Law, brewed liquors are defined as a) sake, b) fruit liquor, c) other brewed liquors. In addition, although the liquor tax law classifies as sparkling liquors, beer and sparkling wine are also brewed sakes made by brewing. For brewed sake, simple fermented liquors (such as wine (vinegar), cider (apple wine), horse liquor, etc.)) that ferment sugars as they are to obtain alcoholic beverages, saccharify starch and ferment the sugars. There are double fermented liquors for obtaining liquors [for example, beer (single double fermented liquor), sake (parallel double fermented liquor)]. Since brewed liquor is only from alcoholic fermentation by yeast, the alcohol content is at most about 22%.

<Distilled liquor>
Distilled liquor is liquor made by distilling brewed liquor, and is basically an alcoholic beverage with a high alcohol content. Under the Liquor Tax Law, the following alcoholic beverages (excluding other sparkling alcoholic beverages): b) whiskey, d) brandy, e) It is defined as alcohol for raw materials, f) spirits. Distilled liquor includes those obtained by adding water to distilled alcohol or aging in a wooden barrel or the like.

For distilled liquor, gin (raw materials: barley, rye, potatoes, herbs, etc.), vodka (raw materials: rye, grains, sugar beet, fruits, potatoes, etc.), spiritus (raw materials: cereals, potatoes, herbs, etc.), awamori (raw materials) : Indica rice, grains, etc.), shochu (raw materials: rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses, etc.), Soju "Korean shochu" (raw materials: rice, potato, wheat, barley, sweet potato, tapioca, etc.) ), White liquor (paichu made from cereals, and daidai dairy made from high grapes, etc.), mescal or tequila (raw materials: dragon tongue orchid), whiskey (raw materials: barley, rye, corn, etc.), brandy (fruit wine is the raw material. Brandy, Armagnac made from white grapes, Calvados made from apples, Grappa made from grape pomace, Cognac made from grapes , Swordfish made from grapes, pisco made from grape juice, etc.), cassassa or pinga (raw materials: sugarcane), rum (raw materials: sugarcane, molasses, etc.), arak (aquabits made from potatoes, livestock milk or grains Raw materials such as alhi, grapes as raw material, etc.), colun (raw materials: wheat, rye, etc.), Kirschwasser (raw material: cherries) and the like.

“Spirit” is liquor tax law b) liquor other than raw alcohol, b) whiskey, d) brandy, or e) liquor other than raw alcohol. belongs to.
“Gin” is made from cereals (barley, rye, potatoes, etc.), and is made from malt and enzyme, saccharified, fermented and distilled, with spirits such as juniper berries. A colorless and transparent liquor that has been scented by dipping grass root bark, etc., and distilled again, and has a flavor and flavor unique to the aroma component of grass root bark.
“Vodka” is made from cereals (rye, grains, sugar beet, fruit, potatoes, corn, wheat, barley, etc.) as raw materials, and saccharified, fermented and distilled. It has the most savory flavor and flavor among the spirits and is characterized by a mellow refreshing feeling.
“Rum” is a spirit made from the molasses after simmering sugarcane juice and crystallizing the sugar, followed by fermentation, distillation, and aging.

(Pure alcohol equivalent)
"Pure alcohol conversion" means the alcohol content by dividing the concentration (mg / L = ppm) of the specific component (mg) contained in the alcoholic beverage (1L) by the alcohol content ratio (v / v) of this alcoholic beverage. This is a value converted to a value per 100 (v / v%).
For example, if a specific alcoholic beverage [alcohol content (v / v%) is 50 degrees (%)] contains a specific aroma component at 50 ppm, the content of the specific aroma component is calculated in terms of pure alcohol. [50 ppm ÷ (50 degrees ÷ 100)] = 100 ppm.

(Content)
In the present invention, the content is basically expressed in ppm, that is, mg / L (mass / volume) unless otherwise specified in the present specification.

[Alcoholic drinks]
The alcoholic beverage comprises octanal and / or decanal.
(Octanal)
In the alcoholic beverage, the content of octanal is 0.025 ppm or more in terms of pure alcohol, preferably 0.03 ppm or more, and more preferably 0.035 ppm or more. In the present invention, the upper limit value of the octanal content in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 2.5 ppm. It is as follows.

Octanal presents a Japanese citrus (like) fragrance component and a flavor component, and by adding it to an alcoholic beverage, it reduces the bitterness and pungent taste derived from alcohol, imparts sweetness and thickness, And flavor (e.g., "pine odor") can be suppressed, or Japanese citrus (like) aroma and flavor can be added in higher dimensions. In particular, the effect of the present invention can be further enhanced by containing octanal in the above content.

(Decanal)
In the alcoholic beverage, the content of decanal is 0.015 ppm or more, preferably 0.02 ppm or more, more preferably 0.025 ppm or more in terms of pure alcohol. In the present invention, the upper limit of the content of decanal in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 2.5 ppm. It is as follows.

Decanal presents Japanese citrus (like) fragrance and flavor components, and by adding it to alcoholic beverages, it reduces the bitterness and pungent taste derived from alcohol, imparts sweetness and thickness, And flavor (e.g., "pine odor") can be suppressed, or Japanese citrus (like) aroma and flavor can be added in higher dimensions. In particular, the effect of the present invention can be further enhanced by containing octanal in the above content.

(Octanal and / or decanal)
In a preferred embodiment, the alcoholic beverage comprises octanal and decanal.
In the alcoholic beverage, the total content of octanal and decanal is 0.035 ppm or more, preferably 0.04 ppm or more, more preferably 0.045 ppm or more in terms of pure alcohol. In the present invention, the upper limit of the total content of octanal and decanal in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 5 ppm or less.

By mixing and containing octanal and decanal, the effects of the present invention can be synergized. In addition, in combination with other aroma and flavor components unique to Japanese citrus, it achieves a synergistic effect that is more than the addition of excellent Japanese citrus (like) aroma and flavor components. Like) Aroma or flavor can be added.

In addition, spirits such as gin and vodka are traditionally produced in Western countries, and the fragrance components of the herbs included in distilled liquor are preferred by orientals such as Japanese. May not match. However, the inclusion of octanal and / or decanal presenting Japanese citrus (like) fragrance components and flavor components can alleviate these traditional fragrance components.

Furthermore, since octanal and / or decanal presents a Japanese citrus (like) fragrance component and a flavor component, the fragrance component and flavor component (Japanese flavor and flavor) derived from Japanese citrus of the Japanese native species (conventional species) As a contained alcoholic beverage, it can be proposed to the domestic and foreign markets in Japan.

As the octanal and / or decanal, those extracted from a natural product or an artificial product by a method acceptable as a food additive can be used. In addition, octanal and / or decanal may be synthesized by a food chemistry-acceptable technique, but only those having established food safety are preferably used. Preferably, the octanal and / or decanal is a substance present as a main component of an extract (for example, an edible ethanol soak) or an essential oil (extract) from a Japanese citrus, preferably a Japanese native citrus. It's okay.

(Japanese citrus)
Various kinds of Japanese citrus can be used, but they are native to Japan or native species, such as Unshu mandarin, Iyokan, Summer mandarin, Yahata, Isogo, Smell orange (Kavos), Shikuwasa, Sudachi, Daidai, Hyuga summer, Iyokan, Ponkan, Deconpon, Kiyomi, Tankan, Summer orange, Sweet summer, Mayer lemon, Health, Setoka, Harumi, Tankan (Tangerine), Marcot, Encore, Seminole, Banpakuyu, Banpeiyu, Buntan, Kara (Karamandarin), Amakusa, Sweet Spring, Haruka, Nantsukai (Natsumi), Harehime, Marihime, Golden Tangerine, Kawachi Bankan (Miseikan), Red Miso, Himetsuki One or a mixture of two or more selected from the group consisting of Kanpei, Rei, Clementine, Cocktail Fruit, and Mineola can be used. Of these, sweet summer and / or kabos are preferably used.
For Japanese citrus fruits, the skin, fruit (fruit juice), shoots, leaves, stems or spines can be used, and preferably the fruit skin and fruit (fruit juice) can be used.
Japanese citrus fruits are available from various producers and agricultural cooperatives in Japan.

(Alcohol content)
The alcoholic beverage according to the present invention preferably has an alcohol content of 10 degrees (%) or more, more preferably a lower limit value of 30 degrees (%) or more and an upper limit value of about 100 degrees (%) or less. . When the alcohol content is within the above range, the effect of adding a specific content of octanal and / or decanal can be more exhibited.

(Optional component)
Alcoholic beverages can contain pigments, flavorings, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fiber, stabilizers, and emulsifiers as optional ingredients. is there. These are the ones stipulated in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (Food Sanitation Law, etc.).

(Alcoholic beverage)
The alcoholic beverage may be any one as long as it contains a specific content of octanal and / or decanal as an essential component, for example, edible ethanol added with a specific content of octanal and / or decanal. It may be. Preferably, it may be brewed liquor, distilled liquor and one of these mixed liquors, or a mixture of two or more of these. More preferably, it is a mixed liquor of one or two or more kinds of brewed liquor and one or more kinds of distilled liquors, and the most preferable one is one or two or more kinds of distilled liquors. In the present invention, the alcoholic beverage is distilled liquor, particularly preferably spirits or shochu.

<Brewed sake>
“Brewed sake” is refined sake, fruit wine, or other brewed sake, and examples thereof include wine (grape), cider (apple liquor), horse milk, beer, and sake, preferably high concentrations. Wine, cider and sake are used.

<Distilled liquor>
“Distilled liquor” includes, for the sake of liquor tax law, those that are included in continuous distillation, single distillation, whiskey, brandy, alcohol for raw materials, spirits, preferably continuous distillation, It is a simple distillation scent, brandy, or spirits. As "distilled liquor", generally, gin, vodka, spiritus, shochu, soju, white liquor, mescal, tequila, whiskey, brandy (armagnac, calvados, grappa, cognac, singani, pisco, etc.), cachasassa, pinga, rum, Arrack, Korn, Kirschwasser and the like can be mentioned, preferably gin, vodka, spiritus, shochu, soju, white liquor, mescal, tequila, brandy, alac, and more preferably gin, vodka, spiritus and shochu. Most preferably, gin or shochu is used.

[Method for producing alcoholic beverage]
One aspect of the present invention is a method of producing an alcoholic beverage,
Prepare edible ethanol and octanal and / or decanal,
The edible ethanol is mixed with the octanal and / or the decanal (preferably at room temperature and atmospheric pressure),
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
The manufacturing method of the alcoholic beverage which comprises making content of the said decanal into 0.015 ppm or more in conversion of alcohol is proposed.

Another aspect of the present invention is a method of producing an alcoholic beverage,
Prepare edible ethanol, octanal, and decanal,
In the edible ethanol, the octanal and the decanal are mixed,
The manufacturing method of the alcoholic beverage which comprises making the total content of the said octanal and the said decanal into 0.035 ppm or more in conversion of pure alcohol is proposed.

Specifically, the method for producing an alcoholic beverage according to the present invention is produced by containing edible alcohol (ethanol) with a specific content of octanal and / or decanal as an essential component. In addition, by immersing a significant amount of Japanese citrus fruits in edible alcohol (ethanol) and then distilling them, the distilled alcohol containing octanal and / or decanal as an essential component is included in the edible alcohol (ethanol). It is. Distillation may be carried out at normal pressure or reduced pressure, but is preferably reduced pressure.

For example, brewed liquor, distilled liquor and one of these mixed liquors, or a mixture of two or more of these may contain a specific content of octanal and / or decanal, or a significant amount of Japanese citrus is soaked Then, it is distilled, and the resulting Japanese citrus distilled liquor may be added to adjust the octanal and / or decanal to a specific content. By containing a specific content of octanal and / or decanal, the original flavor and flavor of the brewed liquor and distilled liquor can be improved, and the aroma component can be reduced / suppressed.

In the method for producing an alcoholic beverage, the raw materials [eg, octanal, decanal, edible alcohol (ethanol), Japanese citrus], content, adjustment, and the like may be the same as described in the above section [Alcoholic beverage]. .

[Contained alcoholic beverages]
According to another preferable aspect, a container-packed alcoholic beverage in which an alcoholic beverage is packed in a container can be proposed. By making a container-packed alcoholic beverage, maintaining the reduction of bitterness and pungent taste derived from alcohol, and maintaining sweetness and thickness, and maintaining traditional fragrance and flavor suppression, and higher citrus (like) fragrance or While maintaining the flavor, it becomes possible to provide convenience, distribution convenience, storage stability, and quality deterioration prevention of alcoholic beverages.

The container can be packed into containers formed in various shapes with vinyl, plastic, glass, metal, paper, wood or leather, etc., as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a colored or functional film, a metal foil) for blocking light, heat, oxygen, ultraviolet rays, etc. inside and outside the container.

The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .

[Evaluation test 1: Qualitative determination of octanal and decanal]
Octalal and decanal were quantified for the alcoholic beverages of Examples 1 and 2 and Comparative Examples 1 to 3 below.

(Preparation of alcoholic beverages)
<Example 1>
Sweet summer, from which fruit juice was removed by squeezing, was soaked in 65% alcohol for two days and distilled under reduced pressure to obtain a sweet summer distilled liquor.

<Example 2>
Cabos from which juice was removed by squeezing was soaked in 65% alcohol for two days and nights, and distilled under reduced pressure to obtain Kavos distilled liquor.

<Comparative Examples 1 to 3: Commercial distilled liquor>
In Comparative Example 1, “Seasonal Beauty” (alcohol 45%, gin, manufactured by Kyoto Distillery) was used.
In Comparative Example 2, “WILKINSON GIN 47.5 °” (alcohol 47%, gin, manufactured by Asahi Breweries) was used.
In Comparative Example 3, “WILKINSON GIN 37 °” (alcohol 37%, gin, manufactured by Asahi Breweries) was used.

(Qualitative quantification method)
Examples 1 and 2 were samples diluted 15 times with ultrapure water, and Comparative Examples 1 to 3 were samples diluted 5 times with ultrapure water. After adding 200 μL of an internal standard (10 ppm linalool-d5) to a 1 mL sample, the sample was diluted 50 times with ultrapure water. The aroma component of the diluted sample was adsorbed on Twister (40 ° C., 2 hours), subjected to GC-MS analysis, and quantified by an internal standard method.

<GC condition>
・ Equipment: Temperature rising vaporization inlet (CIS4, manufactured by Gerstel), thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies)
LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd: DB-5, 10 m × 0.18 mm; 0.4 μm, manufactured by Agilent Technologies)
TDU: 20 ° C. (1 min) − (720 ° C./min)−250° C. (3 min)
CIS4: -50 ° C (1.5min)-(12 ° C / sec) -240 ° C (45min)
-Split ratio: 30: 1
・ Inlet pressure: 508.28 kPa
・ Vent pressure: 314.11kPa
1st column temperature: 40 ° C. (3 min) − (5 ° C./min)−180° C. (0 min)
2nd column temperature: 40 ° C. (31 min) − (5 ° C./min)−180° C. (0 min)
・ MSD: SCAN mode, m / z 29-230, 20Hz, EI
Quantitative ions: linalool-d5 (m / z 98), octanal (m / z 110), decanal (m / z 112)

(Qualitative quantitative results)
Table 1 below shows the octanal content and decanal content in Examples and Comparative Examples.

[Evaluation Test 1: Results]
It was understood that Example 1 and Example 2 (invention) were high alcoholic beverages containing octanal and decanal in high significant amounts. It was understood that the distilled liquor (Comparative Example 1) did not contain any octanal or decanal.

[Evaluation Test 2: Sensory Evaluation Test]
(Preparation of alcoholic beverages)
As described in Tables 2 and 3 below, Examples and Comparative Examples in which the octanal content and decanal content were prepared were prepared.
In Examples 3 to 8 and Comparative Example 4, those obtained by adding octanal or decanal to Comparative Example 2 so as to have the concentrations shown in Table 2 were used.
In Example 9, the one obtained by adding the sweet summer distilled liquor and water produced in Example 1 to Comparative Example 2 so as to have the concentrations shown in Table 2 was used.
In Example 10, the Kabos distilled liquor produced in Example 2 and water were added to Comparative Example 2 so as to have the concentrations shown in Table 2.
Examples 11 to 12 used Comparative Example 3 in which octanal or decanal was added to the concentration shown in Table 3.

(Sensory evaluation method)
By the panel of 6 people (men and women from 20 to 65 years old) who have food sensory evaluation ability that passed the quality control test in the applicant company, alcoholic beverages of Examples and Comparative Examples were evaluated according to the following criteria, The average value was obtained and the results are shown in Tables 2 and 3 below.

〔Evaluation criteria〕
(1) The evaluation criteria of pine odor, bitterness, irritation, sweetness, and thickness were as follows. In addition, “easy to drink” was evaluated according to a five-step evaluation, with “5 points” being very easy to drink and “1 point” being very difficult to drink.
Evaluation point 1: It is not felt.
Evaluation point 2: weak.
Evaluation point 3: Slightly weak.
Evaluation point 4: Slightly strong.
Evaluation point 5: Strong.

(2) Examples 3 to 10 and Comparative Example 4 were subjected to a comparative sensory function with Comparative Example 2. The scores of Comparative Example 2 (evaluation criteria) are as follows: pine odor “5 points”, bitterness “5 points”, irritation “5 points”, refreshment “2 points”, thickness “2 points” Ease of drinking was set to “2 points”.
The average score of the six panelists was calculated, and compared with Comparative Example 2, it was judged that there was an effect when there was a difference of 0.5 points or more in the average score.

(3) In Examples 11 and 12, comparative sensation with Comparative Example 3 was performed. In addition, the score of Comparative Example 3 (evaluation criteria) was pine odor “4 points”, bitterness “4 points”, irritation “4 points”, exhilaration “2 points”, and thickness “2” after evaluation between panels. "Point" and ease of drinking "2 points". The average score of the six panelists was calculated, and compared with Comparative Example 3, it was judged that the average score was effective when there was a difference of 0.5 points or more.

[Evaluation Test 2: Results]
In Examples 3 to 10, it was found that compared to Comparative Example 2, sweetness and thickness were imparted, so that pine odor, bitterness and irritation were reduced, and ease of drinking was improved.
In Examples 11 and 12, it was found that sweetness and thickness were imparted as compared with Comparative Example 3, so that rosin odor, bitterness and irritation were reduced, and ease of drinking was improved.
Comparative Examples 2 to 4 were difficult to drink due to strong pine odor, bitterness, irritation, sweetness, and low thickness.

〔Comprehensive evaluation〕
In contrast to the comparative example, the examples contained a specific amount of octanal and / or a specific amount of decanal in the alcoholic beverage, thereby giving the alcoholic beverage a high level of Japanese citrus (like) aroma and flavor. It was revealed that sweetness and thickness were imparted, pine odor, bitterness and irritation were reduced, and the ease of drinking was improved.

Claims

An alcoholic beverage,
Comprising octanal and / or decanal,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
An alcoholic beverage, wherein the decanal content is 0.015 ppm or more in terms of pure alcohol.
An alcoholic beverage,
Comprising octanal and decanal,
An alcoholic beverage, wherein the total content of octanal and decanal is 0.035 ppm or more in terms of pure alcohol.
The alcoholic beverage according to claim 1 or 2, wherein the octanal and / or the decanal is extracted from Japanese citrus.
The Japanese citrus fruits are Unshu mandarin, Iyokan, Summer mandarin, Yawata, Yuzu, Smell orange (Kavos), Sikhwasa, Sudachi, Daidai, Natsu Hinata, Ponkan, Dekopon (Shiran), Kiyomi, Summer mandarin, Sweet summer, Meyer lemon , Health, Setoka, Harumi, Tankan (Tangerine), Markot, Angkor, Seminole, Banpeiyu, Buntan, Kara (Karamandarin), Amakusa, Sweet Spring, Haruka, Natsumi ), Harehime, Marihime, Golden Tangerine, Kawachi Bankan (Miseikan), Beni-Mado, Himetsuki, Ganpei, Rei, Clementine, Cocktail Fruit, and Mineola Or the alcoholic beverage of Claim 3 which is a mixture of 2 or more types.
The alcoholic beverage according to claim 3, wherein the Japanese citrus fruits are sweet summer and / or odor orange (kabosu).
The alcoholic beverage according to claim 1 or 2, wherein the alcohol content is 10 ° C or more.
The alcoholic beverage according to claim 1 or 2, wherein the alcoholic beverage is distilled liquor.
The alcoholic beverage according to claim 1 or 2, wherein the alcoholic beverage is spirits or shochu.
The alcoholic beverage according to claim 8, wherein the spirit is gin.
A method for producing an alcoholic beverage, comprising:
Prepare edible ethanol and octanal and / or decanal,
In the edible ethanol, the octanal and / or the decanal is mixed,
The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or
The manufacturing method of the alcoholic drink which comprises making content of the said decanal into 0.015 ppm or more in alcohol conversion.
A method for producing an alcoholic beverage, comprising:
Prepare edible ethanol, octanal, and decanal,
In the edible ethanol, the octanal and the decanal are mixed,
The manufacturing method of the alcoholic beverage which comprises making the total content of the said octanal and the said decanal into 0.035 ppm or more in conversion of pure alcohol.