WO2024090242A1 - Low hydrogen cyanide content plum liquor or plum liquor-containing beverage - Google Patents

Low hydrogen cyanide content plum liquor or plum liquor-containing beverage Download PDF

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WO2024090242A1
WO2024090242A1 PCT/JP2023/037191 JP2023037191W WO2024090242A1 WO 2024090242 A1 WO2024090242 A1 WO 2024090242A1 JP 2023037191 W JP2023037191 W JP 2023037191W WO 2024090242 A1 WO2024090242 A1 WO 2024090242A1
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plum wine
content
plum
ppb
containing beverage
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PCT/JP2023/037191
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French (fr)
Japanese (ja)
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和樹 清原
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サントリーホールディングス株式会社
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to plum wine or plum wine-containing beverages having a low hydrogen cyanide content and containing specific amounts of furfural and/or ethyl octanoate, and related methods.
  • Plum wine is a drink made by adding plums to alcoholic beverages such as shochu, and is classified as a liqueur under the Liquor Tax Act. Plum wine has traditionally been made at home, and in recent years, breweries have begun to produce and sell various types of plum wine.
  • Patent Document 1 discloses a method of producing plum wine with a low content of ethyl carbamate by heating plum fruits in a hot water bath and then immersing them in an alcoholic solution.
  • Plums contain cyanogenic glycosides, which can produce hydrogen cyanide.
  • umeshu and beverages containing umeshu contain hydrogen cyanide.
  • Hydrogen cyanide does not have any effect on the human body at the level found in regular umeshu, but it would be preferable if the amount could be reduced.
  • One way to reduce the hydrogen cyanide content is to dilute the plum wine used as the raw material.
  • hydrogen cyanide is produced from cyanogenic glycosides contained in plums, and components such as glucose that are generated as by-products during the production process contribute greatly to the aged feel and rich flavor that is unique to plum wine. Therefore, when plum wine is diluted, the concentrations of these components also decrease. Therefore, plum wine and plum wine-containing beverages with a low hydrogen cyanide content tend to lack the aged feel and rich flavor that is unique to plum wine.
  • the object of the present invention is therefore to improve the aged feel or rich flavor of plum wine or plum wine-containing beverages that have a low hydrogen cyanide content.
  • the inventors discovered that by setting the furfural content and/or ethyl octanoate content in plum liquor with a low hydrogen cyanide content or a beverage containing it within a specific range, it is possible to improve the sense of maturity or the rich, refined flavor, and thus completed the present invention.
  • the present invention relates to, but is not limited to, the following: (1) Plum wine or plum wine-containing beverage having a furfural content of 1,000 ppb or more and a hydrogen cyanide content of less than 8 ppm, calculated as 100% alcohol. (2) Plum wine or plum wine-containing beverage having an ethyl octanoate content of 50 ppb or more and a hydrogen cyanide content of less than 8 ppm, calculated as 100% alcohol. (3) Plum wine or plum wine-containing beverage having a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
  • (6) A method for producing plum wine or a plum wine-containing beverage having a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
  • a method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol content comprising: The method includes a step of mixing the raw materials so that the furfural content in the plum wine or plum wine-containing beverage is 1000 ppb or more.
  • a method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on 100% alcohol comprising: The method includes a step of mixing the raw materials so that the content of ethyl octanoate in the plum wine or plum wine-containing beverage is 50 ppb or more.
  • a method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage comprising a step of mixing raw materials so that the plum wine or plum wine-containing beverage has a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
  • the present invention can improve the aged feeling or fine richness of plum wine or plum wine-containing beverages with a low hydrogen cyanide content.
  • the term "matured feeling" as used with respect to plum wine or beverages containing it refers to the aroma and taste felt when drinking plum wine or a beverage containing plum wine, and means that while there is a complex taste composed of sourness, sweetness, aroma, etc., the overall taste is unified and there is a mellow and pleasant lingering aftertaste.
  • high-quality body refers to the aroma and taste felt when drinking plum wine or a beverage containing plum wine, and means that while there is richness and complexity in the aroma and taste, they are felt in a well-balanced manner, and a rich spread and long-lasting feeling is felt in the mouth.
  • ppm and ppb used in this specification mean ppm and ppb of weight/volume (w/v), and are synonymous with “mg/L” and “ ⁇ g/L”, respectively.
  • ethanol as used herein means ethanol unless otherwise specified.
  • umeshu as used in this specification refers to a beverage obtained by soaking the raw material, ume fruit such as green plums or aged plums, or parts thereof (including seeds), in a liquid containing alcohol such as shochu, and extracting the ingredients.
  • plums that supplies the plum fruits is not particularly limited as long as it is one that is generally used in the production of plum wine, and examples include Nanko plum, Shirakaga plum, Ryukyo small plum, Koshu small plum, Tsuyuakane, Uguisujuku, Suiko, Kaga Jizo, Hachiro, Mineharu, Purple Queen, Kino Takara, Minabe 21, NK14, Daidai Takara, Purple Nanko, You Jack, Maezawa small plum, Kairyo Uchida, Yoshimura small plum, Shinshu Bungo, Takada plum, Shinpeitayu, Tamaorihime, Natsumidori, Fukutayu, Beni no Mai, Hanakami, Kojo, Tsuki Sekai, Umesato, and the like.
  • the ripeness of the fruit is not particularly limited, and it may be immature green plum or fully ripe.
  • the plum fruits or a part thereof may be immersed in a solution containing alcohol as it is, or may be processed and then used in the immersion step, for example, by crushing, cutting, heating, freezing, or drying.
  • the alcohol-containing liquid used in the soaking process usually contains water as well as alcohol.
  • the liquid contains distilled liquor, and therefore alcohol.
  • the distilled liquor is not limited by its raw material or production method. Examples of the distilled liquor include whiskey, brandy, spirits (e.g., vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu.
  • the distilled liquor is whiskey, brandy, or neutral spirits.
  • a typical soaking temperature is room temperature (around 25°C), and a typical soaking time is 1 to 12 months, for example, about 1 to 3 months.
  • umeshu-containing beverage means a beverage that contains umeshu.
  • a typical example of a umeshu-containing beverage is a beverage obtained by diluting umeshu with water or carbonated water.
  • the content of plum wine in the plum wine-containing beverage is preferably 1 to 99 v/v%, more preferably 5 to 99 v/v%, more preferably 10 to 99 v/v%, more preferably 20 to 99%.
  • the hydrogen cyanide content in the plum wine or plum wine-containing beverage of the present invention is very low, and the content is less than 8 ppm, preferably 7 ppm or less, more preferably 6 ppm or less, more preferably 5 ppm or less, more preferably 4 ppm or less, more preferably 3 ppm or less, more preferably 2 ppm or less, calculated as 100% alcohol.
  • the hydrogen cyanide content in a beverage may be measured by any known method, for example, the method shown in the examples below.
  • the ume liquor or ume liquor-containing beverage of the present invention also preferably contains the components that ume liquor normally contains.
  • the ume liquor or ume liquor-containing beverage contains 0.5 to 100 ppm of benzaldehyde.
  • the plum wine or plum wine-containing beverage of the present invention contains a specific amount of furfural and/or ethyl octanoate. These components can improve the aged feeling or fine richness of the plum wine or plum wine-containing beverage.
  • the furfural content in the plum wine or plum wine-containing beverage of the present invention is 1000 ppb or more, preferably 1200 ppb or more, preferably 1000 to 3000 ppb, more preferably 1000 to 2500 ppb, more preferably 1300 to 1700 ppb.
  • the content of ethyl octanoate in the plum wine or plum wine-containing beverage of the present invention is 50 ppb or more, preferably 50 to 300 ppb, more preferably 50 to 200 ppb, and more preferably 80 to 200 ppb.
  • the furfural content is preferably 1200 ppb or more, and the ethyl octanoate content is preferably 50 ppb or more.
  • the plum wine or plum wine-containing beverage of the present invention may contain both of these components in the above-mentioned amounts.
  • some or all of the components can be added from the outside.
  • a desired component from the outside it may be added directly to the ume liquor or ume liquor-containing beverage, or a raw material such as ume juice, ume extract, or undiluted liquor containing some or all of the components may be added to the ume liquor or ume liquor-containing beverage.
  • the contents of these components can be analyzed using any known method, such as GC-MS or LC-MS.
  • the contents can be measured by gas chromatography (GC), and examples of the measurement conditions are described in the examples below.
  • the ume liquor or ume liquor-containing beverage of the present invention contains alcohol.
  • the alcohol content of the ume liquor or ume liquor-containing beverage is preferably 1.0 to 30 v/v%, more preferably 3.0 to 25.0 v/v%, and more preferably 5.0 to 22.0 v/v%.
  • the alcohol content can be measured by any known method, for example, by a vibration density meter. Specifically, a sample is prepared by removing the carbon dioxide gas from the beverage using filtration or ultrasound, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated by conversion using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15/15°C),” which is an appendix to the National Tax Agency's Specified Analysis Method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).
  • the plum wine or plum wine-containing beverage of the present invention can also contain additives that are typically added to beverages, such as sugars, flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, acidulants, extracts, pH adjusters, quality stabilizers, and the like, so long as they do not impair the inherent unique taste of plum wine and do not impair the effects of the present invention.
  • the plum wine or plum wine-containing beverage of the present invention may be provided in a container, which may be, but is not limited to, a metal container such as a can, a plastic bottle, a paper pack, a glass bottle, a pouch, or the like.
  • the present invention is a method for improving the aged feel or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol basis.
  • the method includes the following steps: A step of mixing raw materials so that the content of furfural in the plum wine or plum wine-containing beverage is 1000 ppb or more; and/or a step of mixing raw materials so that the content of ethyl octanoate in the plum wine or plum wine-containing beverage is 50 ppb or more.
  • the hydrogen cyanide content was measured as follows. That is, an alkali was added to the sample beverage to inactivate the plum-derived hydrolase contained in the sample, the pH was then adjusted to approximately 5.5, and steam distillation was carried out, after which the liberated hydrogen cyanide was collected in the alkaline solution. Next, a pyridine pyrazolone reagent was added to the resulting solution to develop color, and the concentration of hydrogen cyanide was quantified by colorimetry. The same procedure was followed in subsequent test examples.
  • each beverage was then subjected to a sensory evaluation. Specifically, three expert panel members performed a sensory evaluation of each beverage according to the following criteria, and the average score was calculated (the average was rounded off to the nearest integer). To reduce individual differences in evaluation, each panel used a standard product corresponding to each score to establish a common understanding in advance of the relationship between each score and taste. This evaluation method was also used in other test examples, unless otherwise noted.
  • Test Example 2 Effect of furfural on low hydrogen cyanide content beverages Part 2
  • plum wine product B a sugar-free plum wine in a paper carton using flavoring
  • the control in this experiment is called Control 2.
  • the hydrogen cyanide content in Control 2 was less than 8 ppm calculated as 100% alcohol
  • the furfural content was 193.3 ppb
  • the ethyl octanoate content was 12.3 ppb.
  • the alcohol content of each beverage was 8-12 v/v%. The experimental results are shown below.
  • Test Example 3 Effect of ethyl octanoate on beverages with low hydrogen cyanide content
  • the plum wine product A used in Test Example 1 was used as a control. In this test example, it is called Control 3.
  • the hydrogen cyanide content in Control 3 was 5 ppm calculated as 100% alcohol, the furfural content was 94.6 ppb, and the ethyl octanoate content was 17.5 ppb.
  • Various amounts of ethyl octanoate were then added to the control to obtain a number of beverages.
  • the alcohol content of each beverage was 10-15 v/v%. These beverages were subjected to the same sensory evaluation as in Test Example 1.
  • Table 3 shows the ethyl octanoate content and the evaluation results. When the ethyl octanoate content was within a certain range, excellent effects were obtained.
  • Test Example 4 Effect of ethyl octanoate on low hydrogen cyanide content beverages Part 2
  • the control in this experiment is called Control 4.
  • the hydrogen cyanide content in Control 4 was less than 8 ppm calculated as 100% alcohol, the furfural content was 193.3 ppb, and the ethyl octanoate content was 12.3 ppb.
  • the alcohol content of each beverage was 8-12 v/v%.

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Abstract

The present invention addresses the problem of improving the mature taste or the rich body of a plum liquor or a plum liquor-containing beverage having a low hydrogen cyanide content.　In a plum liquor or a plum liquor-containing beverage having a low hydrogen cyanide content, the content of furfural and/or the content of ethyl octanoate is set within a specific range.

Description

低シアン化水素含有量梅酒又は梅酒含有飲料Low-cyanide content plum wine or plum wine-containing beverage
　本発明は、低いシアン化水素含有量を有し、そして特定量でフルフラール及び／又はオクタン酸エチルを含有する梅酒又は梅酒含有飲料、及び関連する方法に関する。 The present invention relates to plum wine or plum wine-containing beverages having a low hydrogen cyanide content and containing specific amounts of furfural and/or ethyl octanoate, and related methods.
　梅酒は、梅果実を焼酎等のアルコール類に添加して製造される飲料であり、酒税法上リキュールに属する。梅酒は、従来から家庭でも作られており、また近年では、醸造メーカーから様々なタイプの梅酒が製造販売されている。 Plum wine is a drink made by adding plums to alcoholic beverages such as shochu, and is classified as a liqueur under the Liquor Tax Act. Plum wine has traditionally been made at home, and in recent years, breweries have begun to produce and sell various types of plum wine.
　近年、梅酒の製造方法について様々な検討がされている。たとえば、特許文献１には、梅の果実を湯煎により加熱してからアルコール液に浸漬して、カルバミン酸エチルの含有量が低い梅酒を製造する方法が開示されている。 In recent years, various studies have been conducted on the production method of plum wine. For example, Patent Document 1 discloses a method of producing plum wine with a low content of ethyl carbamate by heating plum fruits in a hot water bath and then immersing them in an alcoholic solution.
特開２００８－３０６９７３号公報JP 2008-306973 A
　梅にはシアン配糖体が含まれており、それからシアン化水素が生成し得る。その結果、梅酒や梅酒含有飲料にシアン化水素が含まれる。シアン化水素は通常の梅酒に含まれている程度であれば、人体に影響を与えるものではないが、その量は低下させることができれば好ましい。 Plums contain cyanogenic glycosides, which can produce hydrogen cyanide. As a result, umeshu and beverages containing umeshu contain hydrogen cyanide. Hydrogen cyanide does not have any effect on the human body at the level found in regular umeshu, but it would be preferable if the amount could be reduced.
　シアン化水素含有量を低下させる方法として、原料となる梅酒を希釈する方法が考えられる。
　しかしながら、シアン化水素は、梅の果実に含まれるシアン配糖体から生成されるところ、その生成過程で副生成物として生じるグルコースなどの成分は、梅酒独特の熟成感又は上質なコクに大きく貢献している。そのため、梅酒の希釈の際には、それらの成分の濃度も低下してしまう。したがって、シアン化水素含有量が低い梅酒や梅酒含有飲料では、梅酒独特の熟成感や上質なコクが不足する傾向が強い。 One way to reduce the hydrogen cyanide content is to dilute the plum wine used as the raw material.
However, hydrogen cyanide is produced from cyanogenic glycosides contained in plums, and components such as glucose that are generated as by-products during the production process contribute greatly to the aged feel and rich flavor that is unique to plum wine. Therefore, when plum wine is diluted, the concentrations of these components also decrease. Therefore, plum wine and plum wine-containing beverages with a low hydrogen cyanide content tend to lack the aged feel and rich flavor that is unique to plum wine.
　したがって、本発明の課題は、シアン化水素含有量が低い梅酒や梅酒含有飲料の熟成感又は上質なコクを向上させることである。 The object of the present invention is therefore to improve the aged feel or rich flavor of plum wine or plum wine-containing beverages that have a low hydrogen cyanide content.
　本発明者は、シアン化水素含有量が低い梅酒又はそれを含有する飲料中のフルフラール含有量及び／又はオクタン酸エチルの含有量を特定範囲にすると、その熟成感又は上質なコクを向上させることができることを見出し、本発明を完成させた。 The inventors discovered that by setting the furfural content and/or ethyl octanoate content in plum liquor with a low hydrogen cyanide content or a beverage containing it within a specific range, it is possible to improve the sense of maturity or the rich, refined flavor, and thus completed the present invention.
　本発明は、以下のものに関するが、これらに限定されない。
（１）フルフラールの含有量が１０００ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である、梅酒又は梅酒含有飲料。
（２）オクタン酸エチルの含有量が５０ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である、梅酒又は梅酒含有飲料。
（３）フルフラールの含有量が１２００ｐｐｂ以上であり、オクタン酸エチルの含有量が５０ｐｐｂ以上である、梅酒又は梅酒含有飲料。
（４）フルフラールの含有量が１０００ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の製造方法。
（５）オクタン酸エチルの含有量が５０ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の製造方法。
（６）フルフラールの含有量が１２００ｐｐｂ以上であり、オクタン酸エチルの含有量が５０ｐｐｂ以上である梅酒又は梅酒含有飲料の製造方法。
（７）シアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、
梅酒又は梅酒含有飲料におけるフルフラールの含有量が１０００ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。
（８）シアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、
梅酒又は梅酒含有飲料におけるオクタン酸エチルの含有量が５０ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。
（９）梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、梅酒又は梅酒含有飲料におけるフルフラールの含有量が１２００ｐｐｂ以上、オクタン酸エチルの含有量が５０ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。 The present invention relates to, but is not limited to, the following:
(1) Plum wine or plum wine-containing beverage having a furfural content of 1,000 ppb or more and a hydrogen cyanide content of less than 8 ppm, calculated as 100% alcohol.
(2) Plum wine or plum wine-containing beverage having an ethyl octanoate content of 50 ppb or more and a hydrogen cyanide content of less than 8 ppm, calculated as 100% alcohol.
(3) Plum wine or plum wine-containing beverage having a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
(4) A method for producing plum wine or a plum wine-containing beverage having a furfural content of 1,000 ppb or more and a hydrogen cyanide content of less than 8 ppm calculated as 100% alcohol.
(5) A method for producing plum wine or a plum wine-containing beverage, in which the ethyl octanoate content is 50 ppb or more and the hydrogen cyanide content is less than 8 ppm calculated as 100% alcohol.
(6) A method for producing plum wine or a plum wine-containing beverage having a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
(7) A method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol content, comprising:
The method includes a step of mixing the raw materials so that the furfural content in the plum wine or plum wine-containing beverage is 1000 ppb or more.
(8) A method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on 100% alcohol, comprising:
The method includes a step of mixing the raw materials so that the content of ethyl octanoate in the plum wine or plum wine-containing beverage is 50 ppb or more.
(9) A method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage, the method comprising a step of mixing raw materials so that the plum wine or plum wine-containing beverage has a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
　本発明は、シアン化水素含有量が低い梅酒や梅酒含有飲料の熟成感又は上質なコクを向上させることができる。
　本明細書における梅酒やそれを含有する飲料に関して用いられる「熟成感」とは、梅酒又は梅酒含有飲料の飲用時に感じられる香りや味に関するものであり、酸味・甘味・香りなどから構成される複雑味がありながらも、味全体がまとまり、まろやかで心地よい余韻があることを意味する。また、「上質なコク」とは、梅酒又は梅酒含有飲料の飲用時に感じられる香りや味に関するものであり、香りや味わいに濃厚さと複雑さがありながらも、それらがバランス良く感じられ、口の中で豊かな広がりと持続性が感じられることを意味する。 The present invention can improve the aged feeling or fine richness of plum wine or plum wine-containing beverages with a low hydrogen cyanide content.
In this specification, the term "matured feeling" as used with respect to plum wine or beverages containing it refers to the aroma and taste felt when drinking plum wine or a beverage containing plum wine, and means that while there is a complex taste composed of sourness, sweetness, aroma, etc., the overall taste is unified and there is a mellow and pleasant lingering aftertaste. Furthermore, the term "high-quality body" refers to the aroma and taste felt when drinking plum wine or a beverage containing plum wine, and means that while there is richness and complexity in the aroma and taste, they are felt in a well-balanced manner, and a rich spread and long-lasting feeling is felt in the mouth.
　本発明の梅酒及び梅酒含有飲料、及び関連する方法について、以下に説明する。
　なお、特に断りがない限り、本明細書において用いられる「ｐｐｍ」及び「ｐｐｂ」は、重量／容量（ｗ／ｖ）のｐｐｍ及びｐｐｂを意味し、それぞれ「ｍｇ／Ｌ」及び「μｇ／Ｌ」と同義である。 The plum wine and plum wine-containing beverages of the present invention, and related methods, are described below.
Unless otherwise specified, "ppm" and "ppb" used in this specification mean ppm and ppb of weight/volume (w/v), and are synonymous with "mg/L" and "μg/L", respectively.
　また、本明細書に記載の「アルコール」との用語は、特に断らない限りエタノールを意味する。
　（梅酒及び梅酒含有飲料）
　本明細書において用いられる「梅酒」との用語は、原料である青梅や熟成梅等の梅の果実又はその一部（種子を含む）を、焼酎などのアルコールを含む液に浸漬し、成分を抽出して得られる飲料をいう。 Additionally, the term "alcohol" as used herein means ethanol unless otherwise specified.
(Umeshu and beverages containing umeshu)
The term "umeshu" as used in this specification refers to a beverage obtained by soaking the raw material, ume fruit such as green plums or aged plums, or parts thereof (including seeds), in a liquid containing alcohol such as shochu, and extracting the ingredients.
　梅果実を供給する梅の品種は、一般に梅酒の製造に用いられるものであれば特に限定されないが、例えば、南高梅、白加賀梅、竜峡小梅、甲州小梅、露茜、鶯宿、翠香、加賀地蔵、八郎、峰春、パープルクィーン、紀の宝、みなべ21、NK14、橙高、パープル南高、ユージャック、前沢小梅、改良内田、吉村小梅、信州豊後、高田梅、新平太夫、玉織姫、夏みどり、福太夫、紅の舞、花香実、古城、月世界、梅郷等が挙げられる。果実の熟度は特に制限されず、未成熟の青梅でも、又は完熟したものでもよい。そして、梅果実又はその一部をそのままアルコールを含む溶液に浸漬させてもよいし、それを処理してから、例えば粉砕、切断、加熱、冷凍、又は乾燥してから浸漬工程に用いてもよい。 The variety of plums that supplies the plum fruits is not particularly limited as long as it is one that is generally used in the production of plum wine, and examples include Nanko plum, Shirakaga plum, Ryukyo small plum, Koshu small plum, Tsuyuakane, Uguisujuku, Suiko, Kaga Jizo, Hachiro, Mineharu, Purple Queen, Kino Takara, Minabe 21, NK14, Daidai Takara, Purple Nanko, You Jack, Maezawa small plum, Kairyo Uchida, Yoshimura small plum, Shinshu Bungo, Takada plum, Shinpeitayu, Tamaorihime, Natsumidori, Fukutayu, Beni no Mai, Hanakami, Kojo, Tsuki Sekai, Umesato, and the like. The ripeness of the fruit is not particularly limited, and it may be immature green plum or fully ripe. The plum fruits or a part thereof may be immersed in a solution containing alcohol as it is, or may be processed and then used in the immersion step, for example, by crushing, cutting, heating, freezing, or drying.
　浸漬工程に用いるアルコールを含む液は、アルコールと共に、通常は水を含む。また、一例において、当該液は蒸留酒を含有し、それによってアルコールを含有する。当該蒸留酒は、その原料や製造方法によって限定されない。当該蒸留酒としては、例えば、ウィスキー、ブランデー、スピリッツ（例えば、ウオッカ、ラム、テキーラ、ジン、アクアビット）、ニュートラルスピリッツ、リキュール類、焼酎が挙げられる。好ましくは、当該蒸留酒は、ウィスキー、ブランデー、又はニュートラルスピリッツである。典型的な浸漬温度は常温（２５℃前後）であり、典型的な浸漬時間は１～１２カ月、例えば１～３ケ月程度である。 The alcohol-containing liquid used in the soaking process usually contains water as well as alcohol. In one example, the liquid contains distilled liquor, and therefore alcohol. The distilled liquor is not limited by its raw material or production method. Examples of the distilled liquor include whiskey, brandy, spirits (e.g., vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu. Preferably, the distilled liquor is whiskey, brandy, or neutral spirits. A typical soaking temperature is room temperature (around 25°C), and a typical soaking time is 1 to 12 months, for example, about 1 to 3 months.
　本明細書において用いられる「梅酒含有飲料」との用語は、梅酒を含有する飲料を意味する。梅酒含有飲料の典型的な例として、梅酒を水又は炭酸水で希釈して得られた飲料が挙げられる。 The term "umeshu-containing beverage" as used in this specification means a beverage that contains umeshu. A typical example of a umeshu-containing beverage is a beverage obtained by diluting umeshu with water or carbonated water.
　梅酒含有飲料中の梅酒の含有量は、好ましくは１～９９ｖ／ｖ％、より好ましくは５～９９ｖ／ｖ％、より好ましくは１０～９９ｖ／ｖ％、より好ましくは２０～９９％である。 The content of plum wine in the plum wine-containing beverage is preferably 1 to 99 v/v%, more preferably 5 to 99 v/v%, more preferably 10 to 99 v/v%, more preferably 20 to 99%.
　本発明の梅酒又は梅酒含有飲料におけるシアン化水素の含有量は非常に低く、その含有量は、アルコール１００％換算で８ｐｐｍ未満、好ましくは７ｐｐｍ以下、より好ましくは６ｐｐｍ以下、より好ましくは５ｐｐｍ以下、より好ましくは４ｐｐｍ以下、より好ましくは３ｐｐｍ以下、より好ましくは２ｐｐｍ以下である。 The hydrogen cyanide content in the plum wine or plum wine-containing beverage of the present invention is very low, and the content is less than 8 ppm, preferably 7 ppm or less, more preferably 6 ppm or less, more preferably 5 ppm or less, more preferably 4 ppm or less, more preferably 3 ppm or less, more preferably 2 ppm or less, calculated as 100% alcohol.
　ここで、「アルコール１００％換算」とは、梅酒又は梅酒含有飲料などの飲料サンプルに含まれるアルコールの一定量当たりのシアン化水素の量を意味し、以下の式により算出される。
　（アルコール１００％換算シアン化水素含有量）
　＝（飲料サンプル中シアン化水素含有量）／（飲料サンプル中アルコール含有量（ｖ／ｖ％））×１００ Here, "100% alcohol equivalent" refers to the amount of hydrogen cyanide per certain amount of alcohol contained in a beverage sample such as plum wine or a plum wine-containing beverage, and is calculated using the following formula.
(Hydrogen cyanide content calculated as 100% alcohol)
= (hydrogen cyanide content in beverage sample)/(alcohol content in beverage sample (v/v%)) x 100
　飲料中のシアン化水素の含有量は、公知のいずれの方法で測定してもよいが、例えば、後述する実施例に示された方法で測定することが出来る。 The hydrogen cyanide content in a beverage may be measured by any known method, for example, the method shown in the examples below.
　また、本発明の梅酒又は梅酒含有飲料は、好ましくは、梅酒が通常含有する成分も含有する。好ましい態様において、当該梅酒又は梅酒含有飲料は、ベンズアルデヒドを０．５～１００ｐｐｍ含有する。 The ume liquor or ume liquor-containing beverage of the present invention also preferably contains the components that ume liquor normally contains. In a preferred embodiment, the ume liquor or ume liquor-containing beverage contains 0.5 to 100 ppm of benzaldehyde.
　（フルフラール、オクタン酸エチル）
　本発明の梅酒又は梅酒含有飲料は、特定量のフルフラール及び／又はオクタン酸エチルを含有する。これらの成分は、梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させることができる。 (Furfural, ethyl octanoate)
The plum wine or plum wine-containing beverage of the present invention contains a specific amount of furfural and/or ethyl octanoate. These components can improve the aged feeling or fine richness of the plum wine or plum wine-containing beverage.
　本発明の梅酒又は梅酒含有飲料におけるフルフラールの含有量は、１０００ｐｐｂ以上、好ましくは１２００ｐｐｂ以上、好ましくは１０００～３０００ｐｐｂ、より好ましくは１０００～２５００ｐｐｂ、より好ましくは１３００～１７００ｐｐｂである。 The furfural content in the plum wine or plum wine-containing beverage of the present invention is 1000 ppb or more, preferably 1200 ppb or more, preferably 1000 to 3000 ppb, more preferably 1000 to 2500 ppb, more preferably 1300 to 1700 ppb.
　本発明の梅酒又は梅酒含有飲料におけるオクタン酸エチルの含有量は５０ｐｐｂ以上、好ましくは５０～３００ｐｐｂ、より好ましくは５０～２００ｐｐｂ、より好ましくは８０～２００ｐｐｂである。 The content of ethyl octanoate in the plum wine or plum wine-containing beverage of the present invention is 50 ppb or more, preferably 50 to 300 ppb, more preferably 50 to 200 ppb, and more preferably 80 to 200 ppb.
　ある態様の本発明の梅酒又は梅酒含有飲料において、好ましくは、フルフラールの含有量が１２００ｐｐｂ以上であり、そしてオクタン酸エチルの含有量が５０ｐｐｂ以上である。 In one embodiment of the plum wine or plum wine-containing beverage of the present invention, the furfural content is preferably 1200 ppb or more, and the ethyl octanoate content is preferably 50 ppb or more.
　本発明の梅酒又は梅酒含有飲料は、これらの成分の両方を上記の含有量で含んでいてもよい。
　これらの成分の含有量を調整するためには、例えば、それらの成分の内の一部又は全部を外部から加えることができる。所望の成分を外部から加えるためには、それを梅酒又は梅酒含有飲料に直接添加してもよいし、それらの成分の内の一部又は全部を含有する梅果汁、梅エキス、原酒等の原料を梅酒又は梅酒含有飲料に添加してもよい。 The plum wine or plum wine-containing beverage of the present invention may contain both of these components in the above-mentioned amounts.
In order to adjust the content of these components, for example, some or all of the components can be added from the outside. To add a desired component from the outside, it may be added directly to the ume liquor or ume liquor-containing beverage, or a raw material such as ume juice, ume extract, or undiluted liquor containing some or all of the components may be added to the ume liquor or ume liquor-containing beverage.
　これらの成分の含有量は、ＧＣ－ＭＳ、ＬＣ－ＭＳなどの公知のいずれかの方法を用いて分析することができる。例えば、それらの含有量はガスクロマトグラフィー（ＧＣ）で測定することができ、その測定条件の例は、後述する実施例に記載されたものである。 The contents of these components can be analyzed using any known method, such as GC-MS or LC-MS. For example, the contents can be measured by gas chromatography (GC), and examples of the measurement conditions are described in the examples below.
　（アルコール）
　本発明の梅酒又は梅酒含有飲料は、アルコールを含有する。当該梅酒又は梅酒含有飲料のアルコール含有量は、好ましくは１．０～３０ｖ／ｖ％であり、より好ましくは３．０～２５．０ｖ／ｖ％、より好ましくは５．０～２２．０ｖ／ｖ％である。 (alcohol)
The ume liquor or ume liquor-containing beverage of the present invention contains alcohol. The alcohol content of the ume liquor or ume liquor-containing beverage is preferably 1.0 to 30 v/v%, more preferably 3.0 to 25.0 v/v%, and more preferably 5.0 to 22.0 v/v%.
　本明細書においては、アルコール含有量は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。具体的には、飲料から濾過又は超音波によって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の１５℃における密度を測定し、国税庁所定分析法（平１９国税庁訓令第６号、平成１９年６月２２日改訂）の付表である「第２表　アルコール分と密度（１５℃）及び比重（１５／１５℃）換算表」を用いて換算して求めることができる。 In this specification, the alcohol content can be measured by any known method, for example, by a vibration density meter. Specifically, a sample is prepared by removing the carbon dioxide gas from the beverage using filtration or ultrasound, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated by conversion using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15/15°C)," which is an appendix to the National Tax Agency's Specified Analysis Method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).
　（他の成分）
　本発明における梅酒又は梅酒含有飲料には、他にも、梅酒が本来有する独特の味を損なわない限り、そして本発明の効果を損なわない限り、飲料に通常配合する添加剤、例えば、糖類、香料、ビタミン、色素類、酸化防止剤、保存料、調味料、酸味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。 (Other ingredients)
The plum wine or plum wine-containing beverage of the present invention can also contain additives that are typically added to beverages, such as sugars, flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, acidulants, extracts, pH adjusters, quality stabilizers, and the like, so long as they do not impair the inherent unique taste of plum wine and do not impair the effects of the present invention.
　（容器詰め飲料）
　本発明の梅酒又は梅酒含有飲料は、容器詰めの形態で提供してもよい。容器の形態には、缶等の金属容器、ペットボトル、紙パック、ガラス瓶、パウチなどが含まれるが、これらに限定されない。 (Packaged beverages)
The plum wine or plum wine-containing beverage of the present invention may be provided in a container, which may be, but is not limited to, a metal container such as a can, a plastic bottle, a paper pack, a glass bottle, a pouch, or the like.
　（方法）
　本発明は、別の側面ではシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法である。当該方法は、以下の工程を含む：
　梅酒又は梅酒含有飲料におけるフルフラールの含有量が１０００ｐｐｂ以上となるよう原料を混合する工程；及び／又は
　梅酒又は梅酒含有飲料におけるオクタン酸エチルの含有量が５０ｐｐｂ以上となるよう原料を混合する工程。 (Method)
In another aspect, the present invention is a method for improving the aged feel or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol basis. The method includes the following steps:
A step of mixing raw materials so that the content of furfural in the plum wine or plum wine-containing beverage is 1000 ppb or more; and/or a step of mixing raw materials so that the content of ethyl octanoate in the plum wine or plum wine-containing beverage is 50 ppb or more.
　これらの工程は、梅酒又は梅酒含有飲料の製造方法にも用いることができる。
　当該含有量を調整する方法は、梅酒又は梅酒含有飲料に関して上記した通りであるか、それらから自明である。また、フルフラール及びオクタン酸エチルの含有量及び他の成分の具体例や量も、梅酒又は梅酒含有飲料に関して上記したとおりである。 These steps can also be used in the production of plum wine or plum wine-containing beverages.
The method for adjusting the content is as described above for umeshu or umeshu-containing beverages or is obvious therefrom. The contents of furfural and ethyl octanoate and specific examples and amounts of other components are also as described above for umeshu or umeshu-containing beverages.
　（数値範囲）
　明確化のために記載すると、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。 (Numerical range)
For clarity, numerical ranges expressed herein by limits and parameters, i.e., "from the limit to the upper limit," are inclusive of the limits. For example, a range expressed by "from 1 to 2" includes 1 and 2.
　以下に実施例に基づいて本発明の説明をするが、本発明はこれらの実施例に限定されるものではない。
　（試験例１）　低シアン化水素含有量飲料に対するフルフラールの効果
　市販されている梅酒製品Ａ（香料を使用している紙パックの梅酒）をコントロールとして用いた（コントロール１）。当該コントロールのシアン化水素含有量はアルコール１００％換算で５ｐｐｍであり、当該コントロールは、９４．６ｐｐｂのフルフラールと１７．５ｐｐｂのオクタン酸エチルを含有していた。次いで、当該コントロールに種々の量のフルフラールを添加して複数の飲料を得た。各飲料のアルコール含有量は、１０～１５ｖ／ｖ％であった。 The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Test Example 1) Effect of furfural on beverages with low hydrogen cyanide content A commercially available plum wine product A (plum wine in a paper carton using flavoring) was used as a control (Control 1). The hydrogen cyanide content of the control was 5 ppm calculated as 100% alcohol, and the control contained 94.6 ppb of furfural and 17.5 ppb of ethyl octanoate. Various amounts of furfural were then added to the control to obtain multiple beverages. The alcohol content of each beverage was 10 to 15 v/v%.
　なお、シアン化水素含有量の測定は、以下のように実施した。すなわち、サンプルとなる飲料にアルカリを添加して、サンプルに含まれる梅由来の加水分解酵素を失活させてから、ｐＨを約５．５に調整し、水蒸気蒸留をして、遊離したシアン化水素をアルカリ溶液中に捕集した。次いで、得られた溶液にピリジンピラゾロン試薬を添加して発色させ、比色法にてシアン化水素の濃度を定量した。続く試験例でも同様にした。 The hydrogen cyanide content was measured as follows. That is, an alkali was added to the sample beverage to inactivate the plum-derived hydrolase contained in the sample, the pH was then adjusted to approximately 5.5, and steam distillation was carried out, after which the liberated hydrogen cyanide was collected in the alkaline solution. Next, a pyridine pyrazolone reagent was added to the resulting solution to develop color, and the concentration of hydrogen cyanide was quantified by colorimetry. The same procedure was followed in subsequent test examples.
　また、各飲料におけるフルフラールとオクタン酸エチルの含有量の測定のためには、以下の条件でＧＣ－ＭＳ分析を実施した。続く試験例でも同様にした。
・分析装置
　Ａｇｉｌｅｎｔ　Ｔｅｃｈｎｏｌｏｇｉｅｓ社製ＧＣＭＳ
・ＧＣオーブン温度条件
　４０℃（５分）－６℃／ｍｉｎ－２４０℃
・カラム
　ＤＢｗａｘ　６０ｍ　内径３２０μｍ　膜厚０．２５μｍ（Ａｇｉｌｅｎｔ　Ｊ＆Ｗ）
・試料前処理　なし In addition, to measure the contents of furfural and ethyl octanoate in each beverage, GC-MS analysis was carried out under the following conditions. The same was done in the subsequent test examples.
Analytical equipment: Agilent Technologies GCMS
GC oven temperature conditions: 40°C (5 min) - 6°C/min - 240°C
Column: DBwax 60m, inner diameter 320μm, film thickness 0.25μm (Agilent J&W)
- No sample pretreatment
　それらの飲料を官能評価に付した。具体的には、各飲料について専門パネル３名が以下の基準にしたがって官能評価し、そのスコアの平均値を求めた（平均値は、四捨五入して整数とした）。評価の個人差を少なくするために、各パネルは、各スコアに対応した標準品を用いて、事前に各スコアと味との関係の共通認識を確立した。この評価方法は、特に断りがない限り、他の試験例でも用いた。 These beverages were then subjected to a sensory evaluation. Specifically, three expert panel members performed a sensory evaluation of each beverage according to the following criteria, and the average score was calculated (the average was rounded off to the nearest integer). To reduce individual differences in evaluation, each panel used a standard product corresponding to each score to establish a common understanding in advance of the relationship between each score and taste. This evaluation method was also used in other test examples, unless otherwise noted.
　＜梅酒含有飲料の熟成感又は上質なコク＞
　　１点：熟成感、上質なコクがない
　　２点：熟成感、上質なコクがあまりない
　　３点：熟成感、上質なコクがやや感じられる
　　４点：熟成感、上質なコクが感じられる
　　５点：熟成感、上質なコクを強く感じられる <The aged feel and refined richness of plum wine-containing beverages>
1 point: No sense of maturity or refined richness 2 points: Not much sense of maturity or refined richness 3 points: Some sense of maturity and refined richness 4 points: A sense of maturity and refined richness is felt 5 points: A strong sense of maturity and refined richness
　フルフラールの含有量と評価結果を表１に示す。フルフラールの含有量が一定範囲にあると、優れた効果が得られた。 The furfural content and evaluation results are shown in Table 1. Excellent effects were obtained when the furfural content was within a certain range.
　（試験例２）　低シアン化水素含有量飲料に対するフルフラールの効果　その２
　梅酒製品Ｂ（香料を使用した糖類ゼロの紙パックの梅酒）をコントロールとして用いたことを除いて試験例１と同様の実験を実施した（フルフラールを添加した飲料の数はより少ないが）。この実験におけるコントロールをコントロール２と呼ぶ。コントロール２におけるシアン化水素含有量はアルコール１００％換算で８ｐｐｍ未満であり、フルフラールの含有量は１９３．３ｐｐｂであり、オクタン酸エチルの含有量は１２．３ｐｐｂであった。また、各飲料のアルコール含有量は８～１２ｖ／ｖ％であった。実験結果を以下に示す。 (Test Example 2) Effect of furfural on low hydrogen cyanide content beverages Part 2
An experiment similar to that of Test Example 1 was carried out, except that plum wine product B (a sugar-free plum wine in a paper carton using flavoring) was used as a control (although the number of beverages to which furfural was added was smaller). The control in this experiment is called Control 2. The hydrogen cyanide content in Control 2 was less than 8 ppm calculated as 100% alcohol, the furfural content was 193.3 ppb, and the ethyl octanoate content was 12.3 ppb. The alcohol content of each beverage was 8-12 v/v%. The experimental results are shown below.
　異なる梅酒を用いても、試験例１と同様の傾向が認められた。このことは、本願発明が幅広い梅酒又は梅酒含有飲料に適用することができることを示唆している。 Even when a different plum wine was used, the same tendency as in Test Example 1 was observed. This suggests that the present invention can be applied to a wide range of plum wines or plum wine-containing beverages.
　（試験例３）　低シアン化水素含有量飲料に対するオクタン酸エチルの効果
　試験例１で用いた梅酒製品Ａをコントロールとして用いた。この試験例では、これをコントロール３と呼ぶ。コントロール３におけるシアン化水素含有量はアルコール１００％換算で５ｐｐｍであり、そのフルフラールの含有量は９４．６ｐｐｂであり、オクタン酸エチルの含有量は１７．５ｐｐｂであった。次いで、当該コントロールに種々の量のオクタン酸エチルを添加して複数の飲料を得た。各飲料のアルコール含有量は１０～１５ｖ／ｖ％であった。それらの飲料を、試験例１と同様の官能評価に付した。 (Test Example 3) Effect of ethyl octanoate on beverages with low hydrogen cyanide content The plum wine product A used in Test Example 1 was used as a control. In this test example, it is called Control 3. The hydrogen cyanide content in Control 3 was 5 ppm calculated as 100% alcohol, the furfural content was 94.6 ppb, and the ethyl octanoate content was 17.5 ppb. Various amounts of ethyl octanoate were then added to the control to obtain a number of beverages. The alcohol content of each beverage was 10-15 v/v%. These beverages were subjected to the same sensory evaluation as in Test Example 1.
　オクタン酸エチル含有量と評価結果を表３に示す。オクタン酸エチルの含有量が一定範囲にあると、優れた効果が得られた。 Table 3 shows the ethyl octanoate content and the evaluation results. When the ethyl octanoate content was within a certain range, excellent effects were obtained.
　（試験例４）　低シアン化水素含有量飲料に対するオクタン酸エチルの効果　その２
　コントロールとして試験例２と同じ梅酒製品Ｂを用いたことを除いて試験例３同様の実験を実施した（オクタン酸エチルを添加した飲料の数はより少ないが）。この実験におけるコントロールをコントロール４と呼ぶ。コントロール４におけるシアン化水素含有量はアルコール１００％換算で８ｐｐｍ未満であり、フルフラールの含有量は１９３．３ｐｐｂであり、オクタン酸エチルの含有量は１２．３ｐｐｂであった。各飲料のアルコール含有量は８～１２ｖ／ｖ％であった。その実験結果を以下に示す。 (Test Example 4) Effect of ethyl octanoate on low hydrogen cyanide content beverages Part 2
An experiment similar to that of Test Example 3 was carried out, except that the same plum wine product B as in Test Example 2 was used as a control (although the number of beverages to which ethyl octanoate was added was smaller). The control in this experiment is called Control 4. The hydrogen cyanide content in Control 4 was less than 8 ppm calculated as 100% alcohol, the furfural content was 193.3 ppb, and the ethyl octanoate content was 12.3 ppb. The alcohol content of each beverage was 8-12 v/v%. The experimental results are shown below.
　異なる梅酒を用いても、試験例３と同様の傾向が認められた。このことは、本願発明が幅広い梅酒又は梅酒含有飲料に適用することができることを示唆している。 Even when a different plum wine was used, the same tendency as in Test Example 3 was observed. This suggests that the present invention can be applied to a wide range of plum wines or plum wine-containing beverages.

Claims (9)

  1. 　フルフラールの含有量が１０００ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である、梅酒又は梅酒含有飲料。 Plum wine or plum wine-containing beverage with a furfural content of 1,000 ppb or more and a hydrogen cyanide content of less than 8 ppm calculated as 100% alcohol.
  2. 　オクタン酸エチルの含有量が５０ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である、梅酒又は梅酒含有飲料。 Plum wine or plum wine-containing beverage with an ethyl octanoate content of 50 ppb or more and a hydrogen cyanide content of less than 8 ppm calculated as 100% alcohol.
  3. 　フルフラールの含有量が１２００ｐｐｂ以上であり、オクタン酸エチルの含有量が５０ｐｐｂ以上である、梅酒又は梅酒含有飲料。 Plum wine or plum wine-containing beverage with a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
  4. 　フルフラールの含有量が１０００ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の製造方法。 A method for producing plum wine or a plum wine-containing beverage in which the furfural content is 1,000 ppb or more and the hydrogen cyanide content is less than 8 ppm calculated as 100% alcohol.
  5. 　オクタン酸エチルの含有量が５０ｐｐｂ以上であり、そしてシアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の製造方法。 A method for producing plum wine or a plum wine-containing beverage in which the ethyl octanoate content is 50 ppb or more and the hydrogen cyanide content is less than 8 ppm calculated as 100% alcohol.
  6. 　フルフラールの含有量が１２００ｐｐｂ以上であり、オクタン酸エチルの含有量が５０ｐｐｂ以上である梅酒又は梅酒含有飲料の製造方法。 A method for producing plum wine or a plum wine-containing beverage having a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
  7. 　シアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、
    梅酒又は梅酒含有飲料におけるフルフラールの含有量が１０００ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。     A method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol basis, comprising:
    The method includes a step of mixing the raw materials so that the furfural content in the plum wine or plum wine-containing beverage is 1000 ppb or more.
  8. 　シアン化水素の含有量がアルコール１００％換算で８ｐｐｍ未満である梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、
    梅酒又は梅酒含有飲料におけるオクタン酸エチルの含有量が５０ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。     A method for improving the aged feeling or fine richness of plum wine or a plum wine-containing beverage having a hydrogen cyanide content of less than 8 ppm calculated on a 100% alcohol basis, comprising:
    The method includes a step of mixing the raw materials so that the content of ethyl octanoate in the plum wine or plum wine-containing beverage is 50 ppb or more.
  9. 　梅酒又は梅酒含有飲料の熟成感又は上質なコクを向上させるための方法であって、
    梅酒又は梅酒含有飲料におけるフルフラールの含有量が１２００ｐｐｂ以上、オクタン酸エチルの含有量が５０ｐｐｂ以上となるよう原料を混合する工程を含む、前記方法。     A method for improving the ripeness or richness of plum wine or a plum wine-containing beverage, comprising:
    The method includes a step of mixing the raw materials so that the plum wine or the plum wine-containing beverage has a furfural content of 1,200 ppb or more and an ethyl octanoate content of 50 ppb or more.
PCT/JP2023/037191 2022-10-25 2023-10-13 Low hydrogen cyanide content plum liquor or plum liquor-containing beverage WO2024090242A1 (en)

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Citations (2)

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JP2017225359A (en) * 2016-06-20 2017-12-28 サントリーホールディングス株式会社 Plum liquor or plum liquor-containing beverage
CN109207328A (en) * 2018-09-30 2019-01-15 浙江树人学院 A kind of production method of green liquor

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JP2017225359A (en) * 2016-06-20 2017-12-28 サントリーホールディングス株式会社 Plum liquor or plum liquor-containing beverage
CN109207328A (en) * 2018-09-30 2019-01-15 浙江树人学院 A kind of production method of green liquor

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TOMOKAZU HASHIGUCHI: "The Concentration of Ethyl Carbamate in Commercial Ume ( Prunus mume ) Liqueur Products and a Method of Reducing It", BIOSCIENCE, BIOTECHNOLOGY, AND BIOCHEMISTRY, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY, JP, vol. 74, no. 10, 23 October 2010 (2010-10-23), JP , pages 2060 - 2066, XP093161899, ISSN: 0916-8451, DOI: 10.1271/bbb.100364 *
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