TWI706033B - High-alcoholic beverage, high-alcoholic beverage production method, and high-alcoholic beverage aroma enhancement method - Google Patents

Abstract

The subject of the present invention is to provide a high-alcoholic beverage, a method for producing high-alcoholic beverages, and a method for enhancing the aroma of high-alcoholic beverages with reduced stimulating aroma and enhanced refreshing feeling. The alcohol content of the high-alcoholic beverage of the present invention is more than 7 v/v%, the content of brandy flavor is 0.001~0.015 w/v%, and the extract composition does not reach 2 w/v%. In addition, the method for producing a high-alcohol beverage of the present invention includes the steps of setting the alcohol content to 7 v/v% or more, and setting the content of brandy flavor to 0.001~0.015 w/v%, and making the extract component less than 2 w/v% .

Description

High-alcoholic beverage, high-alcoholic beverage manufacturing method, and high-alcoholic beverage aroma enhancement method

The present invention relates to a high-alcoholic beverage, a method for manufacturing high-alcoholic beverages, and a method for enhancing the flavor of high-alcohol beverages.

High-alcoholic beverages in alcoholic beverages have a certain share in the alcoholic beverage market due to the demand from consumers who drink well or consumers who want to get drunk easily. In addition, regarding high-alcohol beverages, various researches and developments are being conducted in order to create products that are more in line with market needs.

For example, regarding the manufacturing method of high-alcoholic beverages, Patent Document 1 describes a method characterized as follows: during the manufacturing process of high-alcoholic beverages with an alcohol concentration of 6-12 v/v%, the beverage contains 0.0001~1 w /v% range of peels, flowers, or herbal extracts. [Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2015-192667

[The problem to be solved by the invention]

As the high-alcoholic beverages described in Patent Document 1 have a high alcohol content, they usually feel the stimulating aroma of alcohol strongly. Here, if sweeteners are added in order to reduce the stimulating aroma of high-alcoholic beverages, the refreshing aroma (refreshing feeling) expected for high-alcohol beverages is greatly reduced. As such, it is difficult for high-alcohol beverages to take into account both the "weakening of the stimulating aroma of alcohol" and the "enhancement of refreshing".

Therefore, the subject of the present invention is to provide a high-alcoholic beverage, a method for producing high-alcoholic beverages, and a method for enhancing the aroma of high-alcoholic beverages with reduced stimulating aroma and enhanced refreshing feeling. [Technical method to solve the problem]

The above-mentioned problems can be solved by the following methods. (1) A high-alcoholic beverage with an alcohol content of more than 7 v/v%, brandy flavor content of 0.001~0.015 w/v%, and extract content of less than 2 w/v%. (2) For the high-alcohol beverages described in 1 above, when the alcohol content is set to X v/v% and the content of brandy flavor is set to Y w/v%, Y/X×1000 is 0.10~ 2.00. (3) A high-alcoholic beverage with an alcohol content of more than 7 v/v%, containing brandy flavor, the content of ethyl laurate from the above brandy flavor is 0.003~0.05 mg/L, and the extract is less than 2 w /v%. (4) The high-alcohol beverage as described in 3 above, where the alcohol content is set to X v/v% and the content of ethyl laurate from the above brandy flavor is set to Z mg/L, Z/ X is 0.0003~0.007. (5) The high-alcoholic beverages described in any one of 1 to 4 above contain at least one of vodka and the alcohol used for raw materials. (6) A method for manufacturing a high-alcohol beverage, which includes making the alcohol content above 7 v/v%, making the content of brandy flavor 0.001~0.015 w/v%, and making the extract composition less than 2 w/v% step. (7) A method for enhancing the aroma of high-alcoholic beverages, which is a method of reducing the stimulating aroma of high-alcoholic beverages and enhancing the refreshing feeling, so that the alcohol content of the above-mentioned high-alcoholic beverages is more than 7 v/v% and the content of brandy spice It is 0.001~0.015 w/v%, making the extract composition less than 2 w/v%. [Effects of Invention]

According to the high-alcohol beverage of the present invention, the irritating aroma is weakened and the refreshing feeling is enhanced. According to the method for producing high-alcoholic beverages of the present invention, it is possible to produce high-alcoholic beverages with reduced irritating aroma and enhanced refreshing feeling. According to the method for enhancing the aroma of high-alcoholic beverages of the present invention, the stimulating aroma of high-alcoholic beverages can be reduced and the refreshing feeling can be enhanced.

Hereinafter, the form (this embodiment) of the high-alcoholic beverage, the manufacturing method of the high-alcoholic beverage, and the method of enhancing the flavor of the high-alcohol beverage to implement the present invention will be described.

[High Alcohol Drinks] The alcohol content of the high-alcohol beverage in this embodiment is above a specific value, the content of brandy flavor is within a specific range, and the content of the extract does not reach the specific value. Furthermore, the high-alcoholic beverage of the present embodiment is not particularly limited as long as it is a high-alcoholic beverage, and examples thereof include carbonated alcoholic beverages that exhibit the flavor of carbonated alcoholic beverages. In particular, the high-alcoholic beverage of this embodiment is preferably lemon, tangerine, grapefruit, orange, lime, grapefruit, stinky orange, lime, Taiwan lemon, suitable for the refreshing effect of the present invention. Lime lemon), kumquat, citron and other carbonated alcoholic beverages with citrus fruit taste. Hereinafter, each element constituting a high-alcohol beverage will be explained.

(alcohol) The high-alcoholic beverage of this embodiment contains alcohol. As long as the alcohol can be drunk, the type, production method, raw materials, etc. are not limited as long as it does not interfere with the effects of the present invention. Whiskey, brandy, and spirits (such as gin, vodka, blue Spirits such as mulled wine, and alcohol used in raw materials, etc.), liqueurs, distilled spirits, etc., and then sake, sweet fruit wine, beer and other brewed wines. Among these, vodka (grains such as barley or rye) The raw material is one or more of distilled spirits made by filtering with white birch carbon), and alcohol for raw materials (distilled spirits with alcohol content over 45 v/v%). By using one or more of vodka and raw material alcohol as alcohol, the effect of the present invention can be further enhanced. Furthermore, in this specification, the so-called alcohol, unless otherwise specified, refers to ethanol.

(Alcohol content) The alcohol content of the high-alcoholic beverage of this embodiment is preferably 7 v/v% or more, more preferably 7.5 v/v% or more, still more preferably 8 v/v% or more, particularly preferably 8.5 v/v% or more . By setting the alcohol content to a specific value or more, the above-mentioned problem (stimulating fragrance) is further clarified, and it acts synergistically with the following brandy fragrance, thereby making the effect of enhancing the refreshing feeling more reliable. The upper limit of the alcohol content of the high-alcoholic beverage of this embodiment is not particularly limited. For example, it is preferably 20 v/v% or less, 18 v/v% or less, 16 v/v% or less, 15 v/v% or less, Up to 13 v/v%, more preferably 12 v/v% or less, and still more preferably 10 v/v% or less. The alcohol content of the high-alcohol beverage of this embodiment can be measured based on, for example, the National Tax Agency Specific Analysis Method (Instruction) 3 Sake 3-4 Alcohol Components (Vibratory Density Meter, Gas Chromatography Analysis Method).

(Brandy Spice) The high-alcoholic beverage of this embodiment contains brandy flavor. The so-called brandy flavor is a flavor that imparts brandy flavor and a flavor that contains ethyl laurate. By making high-alcohol beverages contain a very small amount of the brandy flavor, the peculiar stimulating aroma of high-alcohol can be weakened. In addition, it is surprising that the brandy flavor enhances the refreshing feeling by the heavy alcohol aroma and its own aroma that weaken the irritation of the aroma as described above. Furthermore, it is considered that this effect is an effect that cannot be exerted by low-alcoholic beverages whose aroma is not heavy (a unique effect of high-alcohol beverages). Furthermore, Japanese Patent Laid-Open No. 2007-82491 discloses the following method: by blending liqueur-based flavors in non-alcoholic beverages, the sweetness of high-sweetness sweeteners is improved to sucrose flavor, which is consistent with the present invention. The effect is significantly different.

The content of brandy fragrance is preferably 0.001 w/v% or more, more preferably 0.003 w/v% or more, and still more preferably 0.004 w/v% or more. By making the content of brandy fragrance above a specific value, the stimulating aroma of alcohol is weakened, and the refreshing feeling is enhanced. The content of the brandy fragrance is preferably 0.015 w/v% or less, more preferably 0.012 w/v% or less, and still more preferably 0.008 w/v% or less. By making the content of brandy fragrance below a specific value, it is possible to avoid the situation that the fragrance of brandy fragrance itself emanates from the front.

(Ratio of brandy spice content to alcohol content) When the alcohol content of a high-alcohol beverage is set to X v/v% and the content of brandy flavor is set to Y w/v%, it is preferable to satisfy the following conditions. Y/X×1000 is preferably 0.10 or more, more preferably 0.30 or more, and still more preferably 0.40 or more. By setting Y/X×1000 to be more than a specific value, it is possible to further reliably exert the reducing effect of the stimulating aroma of alcohol and the enhancing effect of refreshing feeling. Y/X×1000 is preferably 2.00 or less, more preferably 1.00 or less, and still more preferably 0.80 or less. By setting Y/X×1000 to be a specific value or less, it is possible to avoid situations such as the scent of brandy perfume itself radiating from the front.

(Brandy flavor: ethyl laurate) Brandy flavor contains Ethyl Laurate. In addition, the ethyl laurate constitutes a part of the aroma of brandy spice. Therefore, the content of ethyl laurate derived from brandy flavor can be used as an index instead of the content of brandy flavor.

The content of ethyl laurate derived from brandy flavor is preferably 0.003 mg/L or more, more preferably 0.005 mg/L or more, and still more preferably 0.015 mg/L or more. By making the content of ethyl laurate derived from brandy fragrance above a specific value, the stimulating aroma of alcohol is weakened, and the refreshing feeling is enhanced. The content of ethyl laurate derived from brandy flavor is preferably 0.05 mg/L or less, more preferably 0.04 mg/L or less, and still more preferably 0.03 mg/L or less. By setting the content of ethyl laurate derived from brandy fragrance to a specific value or less, it is possible to avoid the situation such as the fragrance of brandy fragrance itself emanating from the front. Furthermore, the content of ethyl laurate derived from brandy flavor in high-alcohol beverages can be calculated based on the added amount of brandy flavor and the content ratio of ethyl laurate contained in the brandy flavor.

(The ratio of the content of ethyl laurate from brandy flavor to the alcohol content) When the alcohol content of the high-alcohol beverage is set to X v/v%, and the content of ethyl laurate derived from brandy flavor is set to Z mg/L, it is preferable to satisfy the following conditions. Z/X is preferably 0.0003 or more, more preferably 0.001 or more, and still more preferably 0.0015 or more. By making Z/X more than a specific value, it is possible to further reliably exert the reducing effect of the stimulating aroma of alcohol and the enhancing effect of refreshing feeling. Z/X is preferably 0.007 or less, more preferably 0.005 or less, and still more preferably 0.004 or less. By making Z/X below a specific value, it is possible to avoid situations such as the scent of brandy fragrance itself escaping from the front.

(Extract ingredients) The high-alcoholic beverage of this embodiment contains an extract. The extract refers to the non-volatile components contained in the beverage. In addition, the extract component refers to the grams of non-volatile components contained in the original volume of 100 cubic centimeters when the temperature is 15 degrees (Article 3 of the Liquor Tax Law). If the value of the extract component is high, there is a risk that the high-alcohol beverage is affected by the extract-based aroma, and the refreshing feeling is weakened.

The extract component is preferably less than 2 w/v% (degrees), more preferably less than 1.5 w/v%, and still more preferably less than 1 w/v%. By making the extract composition less than a specific value, the influence of the aroma based on the extract can be reduced, and the situation of weakening of refreshing feeling can be avoided. The lower limit of the extract composition is not particularly limited. For example, it is preferably 0.1 w/v% or more, and more preferably 0.4 w/v% or more. Furthermore, the extract components of high-alcoholic beverages are calculated based on the specific gravity (Japanese alcohol content) and alcohol content measured by the specific analytical method of the National Tax Agency of Japan, that is, based on the original volume of 100 cubic centimeters at a temperature of 15°C. Measured by the number of grams (g/100cm ³ ) of the non-volatile components contained.

(Sugar) The high-alcoholic beverage of this embodiment may contain sugar. Carbohydrate refers to the removal of dietary fiber from carbohydrates. In detail, it can be estimated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol, and water from the weight of the entire high-alcohol beverage. As with the above-mentioned extract, if the beverage contains a lot of sugar, there is a risk that the refreshing feeling will be weakened by the influence of the sugar-based flavor.

The content of carbohydrates is preferably less than 2 w/v%, more preferably less than 1.5 w/v%, more preferably less than 1.3 w/v%, and still more preferably less than 1 w/v%. By making the sugar content less than a specific value, it is possible to reduce the influence of the flavor based on the sugar, and to avoid situations such as weakening of refreshing feeling. The lower limit of the sugar content is not particularly limited. For example, it is preferably 0.1 w/v% or more, and more preferably 0.4 w/v% or more.

(Fruit Spice) Fruit flavor refers to the flavor that imparts the flavor of the fruit. In addition, as fruit flavors, various fruit flavors can be cited. For example, lemon, tangerine, grapefruit, orange, lime, grapefruit, stinky orange, and sour are preferably suitable for the refreshing effect of the present invention. Citrus flavors such as tangerine, Taiwan lemon (lime), kumquat, citron, and more preferably lemon flavor. The content of the fruit flavor is not particularly limited. For example, it may be 0.01 w/v% or more, or may be 0.05 w/v% or more, and may be 3.0 w/v% or less, or may be 1.0 w/v% or less.

(Foaming property) The high-alcoholic beverage of this embodiment may be non-foaming or foaming. Here, the foamability in this embodiment means that the gas pressure at 20°C is 0.5 kg/cm ² or more, and the non-foamability means that the gas pressure at 20°C does not reach 0.5 kg/cm ² .

(other) When the high-alcoholic beverage of this embodiment is made into a carbonated alcoholic beverage, it may contain fruit juice (juice extracted from fruit). Furthermore, the fruit that becomes the source of the juice is not particularly limited, and any fruit can be used as long as it is edible within the range that does not interfere with the desired effect of the present invention (for example, lemon, tangerine, grapefruit, and willow) Orange, lime, grapefruit, stinky orange, lime, Taiwan lemon (flat lemon), kumquat, citron and other citrus fruits). In addition, the high-alcoholic beverage of this embodiment can also be added with sweeteners, high-sweetness sweeteners, antioxidants, flavors, sours, and salts that are usually formulated as beverages within the range that does not hinder the desired effects of the present invention. , Dietary fiber, etc. (hereinafter referred to as "additives" as appropriate). As sweeteners, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As high sweetness sweeteners, for example, neotame, potassium acesulfame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, sweetener, stevia, glycyrrhizin, thaumatin, monet Lin, Aspartame, Alitian, etc. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As a sour material, for example, adipic acid, citric acid, trisodium citrate, glucono-δ-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, and succinate can be used. Disodium acid, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL- Malic acid, DL-sodium malate, phosphoric acid, etc. As the salt, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used. In addition, the above-mentioned raw materials can be those generally commercially available. Furthermore, the high-alcoholic beverage of this embodiment may be rum-free (distilled wine made by fermenting sugar cane molasses or squeezed juice), or it may be dairy-free (with cow milk, processed milk, Milk beverages are represented by the form of beverages and foods using mammalian milk, and may also be form without egg yolk.

As explained above, in the high-alcoholic beverage of this embodiment, the alcohol content is above a specific value, the content of brandy flavor is within a specific range, and the extract component does not reach a specific value, so the stimulating flavor is weakened and the refreshing feeling is enhanced.

[Containers of high alcohol beverages] The high-alcoholic beverage of this embodiment can be provided in various containers. By filling high-alcoholic beverages in various containers, the deterioration of quality caused by long-term storage can be well prevented. In addition, as long as the container can be sealed, so-called can containers and barrel containers made of metal (aluminum or steel, etc.) can be applied. In addition, glass containers, PET bottle containers, paper containers, bag containers, etc. can also be applied to the container. The volume of the container is not particularly limited, and any currently circulating ones can be used. Furthermore, in terms of completely blocking gas, moisture, and light, and being able to maintain stable quality at room temperature for a long time, it is preferable to use a metal container.

[Method of manufacturing high alcohol beverage] Next, the manufacturing method of the high-alcohol beverage of this embodiment will be explained. The manufacturing method of the high-alcohol beverage of this embodiment includes a mixing step and a post-processing step.

In the mixing step, water, alcohol such as raw material alcohol, brandy flavor, fruit flavor, additives, etc. are appropriately put into the mixing tank to produce a mixed liquid. In this mixing step, it is only necessary to mix and adjust the raw materials so that the alcohol content, the content of brandy flavor, the content of the extract, the content of sugar, etc. fall within the aforementioned specific ranges.

In addition, in the post-processing step, for example, filtration, sterilization, addition of carbon dioxide, and filling of the container are selectively performed as necessary. Furthermore, the filtration treatment in the post-treatment step can be performed by a general filter or a filter. In addition, as for the sterilization treatment in the post-treatment step, it is preferable to perform tube sterilization from the viewpoint of processing speed and the like, but as long as the same treatment can be performed, the application is not limited to this. In addition, the filling process in the post-processing step is preferably performed in a clean room that maintains the cleanliness to the level normally performed in the manufacture of beverage products. In addition, the order of each process in the post-processing step is not particularly limited.

Furthermore, the various processes performed in the mixing step and the post-processing step can be performed in commonly used equipment such as RTD beverages.

As explained above, the method for producing high-alcoholic beverages in this embodiment includes the steps of setting the alcohol content to a specific value or more, setting the content of brandy flavor within a specific range, and setting the extract component to less than a specific value, so it can produce stimulus A high-alcoholic beverage with weakened aroma and enhanced refreshing.

(How to enhance the aroma of high-alcohol beverages) Next, the method for enhancing the flavor of high-alcohol beverages in this embodiment will be explained. The method for enhancing the aroma of high-alcoholic beverages in this embodiment is as follows: Regarding high-alcohol beverages, the alcohol content is above a specific value, the content of brandy flavor is within a specific range, and the extract component is less than a specific value. A method to weaken the irritating fragrance and enhance the refreshing feeling. In addition, the content of each component is the same as the content described in the "High Alcohol Beverage" mentioned above.

As explained above, the method for enhancing the flavor of high-alcoholic beverages containing fruit juice in this embodiment is capable of setting the alcohol content to a specific value or more, the content of brandy flavor to be within a specific range, and the extract component to be less than a specific value. Reduces the stimulating aroma of high-alcohol beverages and enhances the refreshing feeling. [Example]

"Example 1" Next, an example that satisfies the conditions of the present invention and a comparative example that does not satisfy the conditions of the present invention are illustrated to illustrate the present invention.

[Sample preparation] Prepare the sample by mixing the raw materials with alcohol, brandy flavor, lemon flavor (only sample 4-2), fructose glucose liquid sugar, sour material, water, and carbonated water so that the content shown in the table . Furthermore, the gas pressure at 20°C of the sample is 2.0 kg/cm ² and the content of the sour material is constant. Also, for samples 3-1 to 3-4, the sugar content of the fructose glucose liquid was changed in order to confirm the influence of the extract composition, but the fructose glucose liquid sugar content of the other samples was made constant.

[Test content] For each sample manufactured by the above-mentioned method, six trained inspectors with recognition ability followed the following evaluation criteria regarding "freshness", "existence of balanced taste", and "stimulating aroma of alcohol" "" and "Comprehensive Evaluation", independent scoring based on 5 grades of -2, -1, 0, +1, +2 points, and calculating the average value. Furthermore, all evaluations are evaluated by drinking samples.

(Refreshing feeling: evaluation criteria) Regarding the evaluation of the refreshing feeling, as the overall sensation felt when drinking the sample, the "refreshing feeling is very strong" is counted as +2 points, the "fresh feeling is not strong or not weak" is counted as 0 points, and the "fresh feeling" is counted as 0 points. The “very weak” situation is counted as -2 points and evaluated on a 5-level. In addition, as for the refreshing feeling, it can be judged that the higher the score, the stronger it is, which is better.

(The presence of balanced taste: evaluation criteria) Regarding the evaluation of the presence of taste balance, the case of "the presence of taste balance is very strong" is recorded as +2 points, the case of "the presence of taste balance is not strong or not weak" is recorded as 0 points, and the "balanced taste is very weak" The situation is recorded as -2 points and evaluated on a 5-level. In addition, regarding the presence of a balanced taste, it can be judged that the higher the score, the stronger it is, which is better.

(The stimulating aroma of alcohol: evaluation criteria) Regarding the evaluation of the stimulating aroma of alcohol, the case of "the stimulating aroma of alcohol is very strong" is recorded as +2 points, the case of "the stimulating aroma of alcohol is not strong or weak" is recorded as 0 points, and the stimulating aroma of alcohol is very strong. "Weak" cases were scored as -2 points and evaluated on a 5-level basis. Also, regarding the stimulating aroma of alcohol, it can be judged that the lower the score, the weaker it is, which is better.

(Comprehensive evaluation: evaluation criteria) Regarding the overall evaluation, the case of "a carbonated alcoholic beverage tastes very good (very suitable)" is recorded as +2 points, the case of "a carbonated alcoholic beverage tastes not bad" is recorded as 0 points, and "as carbonated" "Alcoholic beverages that taste very bad (very inappropriate)" are scored as -2 points and evaluated on a 5-level. In addition, with regard to the overall evaluation, it can be judged that the higher the score, the more suitable the flavor of the carbonated alcoholic beverage is, and therefore the better.

Tables 1 to 4 show the blending value and theoretical value of each sample, and show the results of each evaluation. In addition, the blending value in the table refers to the amount of each raw material actually blended, and the theoretical value refers to the content (or index) of each component in the final product calculated based on the blending value, etc. Furthermore, the content of "ethyl laurate" in the table refers to the use of gas chromatography-mass spectrometry to determine the content of ethyl laurate in the brandy flavor used, and calculate the content of ethyl laurate in the sample Value, which is derived from the content of ethyl laurate in brandy flavor.

[Table 1]

[Table 2]

[table 3]

[Table 4]

(Research on results) According to the results of samples 1-1 and 1-2, it can be confirmed that by making high-alcohol beverages contain brandy flavor, the stimulating aroma of alcohol is weakened and the refreshing feeling is enhanced. In addition, it was confirmed that the comprehensive evaluation was improved by including brandy flavor in high-alcohol beverages.

According to the results of samples 2-1~2-6, it can be confirmed that when the content of brandy flavor in high-alcohol beverages falls within a certain range, the stimulating aroma of alcohol is weakened and the refreshing feeling is enhanced. In addition, it can be confirmed that when the content of brandy flavor in a high-alcohol beverage falls within a specific range, the presence of a balanced taste is also enhanced, and the overall evaluation is also improved.

According to the results of samples 3-1 to 3-4, it can be confirmed that when the extract components in high-alcohol beverages do not reach a specific value, in addition to the weakening effect of the alcohol-stimulated aroma, it also enhances the refreshing feeling. effect. Furthermore, although sample 3-1 has a low extract composition and a slightly higher alcohol-stimulated aroma score, it is within the allowable range.

According to the results of samples 4-1 and 4-2, it can be confirmed that even if fruit flavor (lemon flavor) is added to a high-alcohol beverage, the desired effect can be exerted, and the refreshing feeling is enhanced.

"Example 2" Next, when the alcohol content is changed from Example 1, an example that satisfies the conditions of the present invention and a comparative example that does not meet the conditions of the present invention will be illustrated to illustrate the present invention.

[Sample preparation] Prepare the sample by mixing the raw materials with alcohol, brandy flavor, lemon flavor (only sample 7-2), fructose glucose liquid sugar, sour material, water, and carbonated water so that the content shown in the table . Furthermore, the gas pressure at 20°C of the sample is 2.0 kg/cm ² and the content of the sour material is constant. In addition, for samples 6-1 to 6-4, the fructose glucose liquid sugar content was changed in order to confirm the influence of the extract composition, but the fructose glucose liquid sugar content of other samples was made constant.

[Test content] For each sample manufactured by the above-mentioned method, 7 panelists who have been trained with recognition ability followed the same evaluation criteria as in Example 1, regarding "freshness", "existence of taste balance", and "alcohol The stimulating fragrance" and "comprehensive evaluation" are independently scored on 5 levels of -2, -1, 0, +1, and +2, and the average value is calculated. Furthermore, all evaluations are evaluated by drinking samples.

Tables 5 to 7 show the blending value and theoretical value of each sample, and show the results of each evaluation. In addition, the blending value in the table refers to the amount of each raw material actually blended, and the theoretical value refers to the content (or index) of each component in the final product calculated based on the blending value, etc. Furthermore, the content of "ethyl laurate" in the table refers to the use of gas chromatography-mass spectrometry to determine the content of ethyl laurate in the brandy flavor used, and calculate the content of ethyl laurate in the sample Value, which is derived from the content of ethyl laurate in brandy flavor.

[table 5]

[Table 6]

[Table 7]

(Research on results) According to the results of samples 5-1 to 5-6, it can be confirmed that when the content of brandy flavor in high-alcohol beverages falls within a specific range, the stimulating aroma of alcohol is weakened and the refreshing feeling is enhanced. In addition, it can be confirmed that when the content of brandy flavor in a high-alcohol beverage falls within a specific range, the presence of a balanced taste is also enhanced, and the overall evaluation is also improved. Furthermore, comparing the results of samples 5-1 to 5-6 with the results of samples 2-1 to 2-6 of Example 1, there is a difference in the score based on the alcohol content, but the same tendency can be confirmed (in When brandy fragrance falls within a certain range, the score of refreshing feeling becomes higher, the score of alcohol-stimulating aroma becomes lower, and the overall evaluation tends to become higher). That is, it can be confirmed that even if the alcohol content becomes higher from the value of Example 1, the desired effect can be exerted.

According to the results of samples 6-1~6-4, it can be confirmed that when the extract components in high-alcohol beverages do not reach a specific value, the alcohol-stimulating aroma can be reduced, and the refreshing feeling can also be enhanced effect. Furthermore, although sample 6-1 has a low extract composition and a high alcohol-stimulating aroma score, it is lower than that of sample 5-1 (a sample with different extract composition but no brandy flavor), so it is roughly It is judged that it can exert the weakening effect of the stimulating aroma of alcohol.

According to the results of samples 7-1 and 7-2, it can be confirmed that even if fruit flavor (lemon flavor) is added to a high-alcohol beverage, the desired effect can be exerted. In addition, the results of each evaluation are even better.

Claims (7)

A high-alcoholic beverage, Its alcohol content is above 7 v/v%, The content of brandy spice is 0.001~0.015 w/v%, The extract composition does not reach 2 w/v%. For example, the high-alcohol beverage in claim 1, where the alcohol content is set to X v/v% and the content of brandy spice is set to Y w/v%, Y/X×1000 is 0.10~2.00. A high-alcoholic beverage, Its alcohol content is above 7 v/v%, Contains brandy fragrance, the content of ethyl laurate from the above brandy fragrance is 0.003~0.05 mg/L, The extract composition does not reach 2 w/v%. For example, the high-alcoholic beverage of claim 3, when the alcohol content is set to X v/v%, and the content of ethyl laurate from the above brandy flavor is set to Z mg/L, Z/X is 0.0003~ 0.007. For example, the high-alcohol beverage of any one of claims 1 to 4, the source of the alcohol contained in it is more than one of vodka and the alcohol used for raw materials. A method for manufacturing a high-alcohol beverage includes the steps of making the alcohol content above 7 v/v%, making the content of brandy flavor 0.001~0.015 w/v%, and making the extract composition less than 2 w/v%. A method for enhancing the aroma of high-alcoholic beverages, which is a method of reducing the stimulating aroma of high-alcoholic beverages and enhancing the refreshing feeling. Make the alcohol content of the above-mentioned high-alcohol beverages above 7 v/v%, make the content of brandy spice 0.001~0.015 w/v%, and make the extract composition less than 2 w/v%.