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WO2008153118A1 - 紫蘇のフレッシュで自然な芳香を有する蒸留酒類及びその製造方法 - Google Patents

紫蘇のフレッシュで自然な芳香を有する蒸留酒類及びその製造方法 Download PDF

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Publication number
WO2008153118A1
WO2008153118A1 PCT/JP2008/060826 JP2008060826W WO2008153118A1 WO 2008153118 A1 WO2008153118 A1 WO 2008153118A1 JP 2008060826 W JP2008060826 W JP 2008060826W WO 2008153118 A1 WO2008153118 A1 WO 2008153118A1
Authority
WO
WIPO (PCT)
Prior art keywords
fresh
crispa
distilled alcoholic
aroma
producing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/060826
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English (en)
French (fr)
Inventor
Takanori Kashima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Suntory Ltd
Original Assignee
Suntory Holdings Ltd
Suntory Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd, Suntory Ltd filed Critical Suntory Holdings Ltd
Priority to CN200880019591XA priority Critical patent/CN101802162B/zh
Priority to EP08777187A priority patent/EP2169046A4/en
Priority to AU2008262910A priority patent/AU2008262910B2/en
Priority to US12/663,947 priority patent/US20100178409A1/en
Priority to JP2009519311A priority patent/JP5174020B2/ja
Priority to CA2691185A priority patent/CA2691185C/en
Publication of WO2008153118A1 publication Critical patent/WO2008153118A1/ja
Anticipated expiration legal-status Critical
Priority to US13/474,517 priority patent/US9447370B2/en
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • 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

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

　紫蘇の主要香気成分ペリルアルデヒドの油っぽさと草のような臭いの欠点を補い、バランスの取れたフレッシュで自然な紫蘇の芳香を有する酒類を提供する。蒸留酒の製造工程において、蒸留釜に張り込まれた蒸留原料の温度を適切に管理することにより、原料の一部として使用された紫蘇の香気成分をバランスよく回収し、紫蘇のフレッシュで自然な芳香を持つ蒸留酒を得ることができる。また、本蒸留方法にしたがえば、新規な設備投資も不要であり、製造コストを最小に抑制しつつ良質の蒸留酒を得ることができる。
PCT/JP2008/060826 2007-06-14 2008-06-13 紫蘇のフレッシュで自然な芳香を有する蒸留酒類及びその製造方法 Ceased WO2008153118A1 (ja)

Priority Applications (7)

Application Number Priority Date Filing Date Title
CN200880019591XA CN101802162B (zh) 2007-06-14 2008-06-13 具有紫苏的清新自然的芳香的酒类及其制造方法
EP08777187A EP2169046A4 (en) 2007-06-14 2008-06-13 DISTILLED ALCOHOLIC DRINKS WITH FRESH AND NATURAL AROMA OF RED PERILLA AND METHOD OF MANUFACTURE THEREOF
AU2008262910A AU2008262910B2 (en) 2007-06-14 2008-06-13 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same
US12/663,947 US20100178409A1 (en) 2007-06-14 2008-06-13 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same
JP2009519311A JP5174020B2 (ja) 2007-06-14 2008-06-13 紫蘇のフレッシュで自然な芳香を有する蒸留酒類及びその製造方法
CA2691185A CA2691185C (en) 2007-06-14 2008-06-13 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same
US13/474,517 US9447370B2 (en) 2007-06-14 2012-05-17 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007156984 2007-06-14
JP2007-156984 2007-06-14

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US12/663,947 A-371-Of-International US20100178409A1 (en) 2007-06-14 2008-06-13 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same
US13/474,517 Division US9447370B2 (en) 2007-06-14 2012-05-17 Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same

Publications (1)

Publication Number Publication Date
WO2008153118A1 true WO2008153118A1 (ja) 2008-12-18

Family

ID=40129721

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/060826 Ceased WO2008153118A1 (ja) 2007-06-14 2008-06-13 紫蘇のフレッシュで自然な芳香を有する蒸留酒類及びその製造方法

Country Status (9)

Country Link
US (2) US20100178409A1 (ja)
EP (1) EP2169046A4 (ja)
JP (1) JP5174020B2 (ja)
KR (1) KR101471693B1 (ja)
CN (1) CN101802162B (ja)
AU (1) AU2008262910B2 (ja)
CA (1) CA2691185C (ja)
TW (1) TWI449786B (ja)
WO (1) WO2008153118A1 (ja)

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JP2015053920A (ja) * 2013-09-13 2015-03-23 サントリーホールディングス株式会社 単式蒸留アルコール含有液を含むアルコール飲料
WO2015064748A1 (ja) * 2013-11-01 2015-05-07 サントリーホールディングス株式会社 柑橘類果実の浸漬酒
JP2017176108A (ja) * 2016-03-31 2017-10-05 アサヒビール株式会社 容器詰めアルコール飲料
WO2018016111A1 (ja) * 2016-07-22 2018-01-25 サントリーホールディングス株式会社 リナロールを含有する無色透明飲料
CN110684634A (zh) * 2019-09-10 2020-01-14 浙江中医药大学 以浸提型保健酒的药渣加工蒸馏保健酒的方法
JP2020115900A (ja) * 2020-05-18 2020-08-06 アサヒビール株式会社 容器詰めアルコール飲料
JP2020174582A (ja) * 2019-04-18 2020-10-29 国立大学法人鳥取大学 抗炎症活性を有するシソ科植物の葉の発酵物
JP2020178592A (ja) * 2019-04-24 2020-11-05 サッポロビール株式会社 柑橘果実様飲料
JP7062828B1 (ja) 2021-11-17 2022-05-06 小川香料株式会社 シソ風味香料組成物
JP2024106186A (ja) * 2023-01-26 2024-08-07 合同酒精株式会社 紫蘇と果物の香味をバランスよく有するアルコール飲料及びその製造方法

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US8812435B1 (en) 2007-11-16 2014-08-19 Google Inc. Learning objects and facts from documents
JP5600067B2 (ja) * 2008-10-30 2014-10-01 ジャパンローヤルゼリー株式会社 抗ヘリコバクター・ピロリ活性剤
JP5909050B2 (ja) * 2011-04-25 2016-04-26 サントリーホールディングス株式会社 果汁含有貯蔵原酒を含むアルコール飲料
FR2981362A1 (fr) * 2011-10-13 2013-04-19 Kelly Cite Elaboration d'une boisson effervescente a base d'une spiritueuse
JP5668258B2 (ja) * 2011-10-21 2015-02-12 ザ マッキス カンパニー インコーポレイテッド エゴマの葉マッコリ及びその製造方法
CH709066B1 (fr) * 2013-12-19 2020-09-15 Alhallami Omran Formulation pour le traitement des cheveux.
KR101421694B1 (ko) * 2014-01-17 2014-07-22 조웅래 깻잎 증류주 제조방법 및 이에 의해 제조되는 깻잎 증류주
AR109159A1 (es) 2017-07-26 2018-10-31 Consejo Nacional De Investigaciones Cientificas Y Tecn Conicet Formulado que promueve la polinización dirigida de abejas melíferas hacia cultivos de almendro
CN110423662A (zh) * 2019-08-29 2019-11-08 江苏张家港酿酒有限公司 一种白酒及其制作工艺
KR102333313B1 (ko) * 2019-09-27 2021-12-02 씨제이제일제당 (주) 풍미가 강화된 원물 농축액 및 이의 제조 방법
CN111548882A (zh) * 2020-06-18 2020-08-18 劲牌有限公司 一种风味养生威士忌及其制备方法
KR102428520B1 (ko) * 2020-06-26 2022-08-03 제천한약영농조합법인 홍삼농축액, 당귀추출물, 클로렐라 및 소엽추출물을 이용한 리큐르주의 제조방법
KR102747055B1 (ko) * 2021-11-29 2024-12-24 현준 산수유와 석류를 이용한 주류의 제조방법

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015053920A (ja) * 2013-09-13 2015-03-23 サントリーホールディングス株式会社 単式蒸留アルコール含有液を含むアルコール飲料
WO2015064748A1 (ja) * 2013-11-01 2015-05-07 サントリーホールディングス株式会社 柑橘類果実の浸漬酒
JP2017176108A (ja) * 2016-03-31 2017-10-05 アサヒビール株式会社 容器詰めアルコール飲料
WO2018016111A1 (ja) * 2016-07-22 2018-01-25 サントリーホールディングス株式会社 リナロールを含有する無色透明飲料
JP6301562B1 (ja) * 2016-07-22 2018-03-28 サントリーホールディングス株式会社 リナロールを含有する無色透明飲料
JP2020174582A (ja) * 2019-04-18 2020-10-29 国立大学法人鳥取大学 抗炎症活性を有するシソ科植物の葉の発酵物
JP2020178592A (ja) * 2019-04-24 2020-11-05 サッポロビール株式会社 柑橘果実様飲料
JP7329357B2 (ja) 2019-04-24 2023-08-18 サッポロビール株式会社 柑橘果実様飲料
CN110684634B (zh) * 2019-09-10 2022-06-10 浙江中医药大学 以浸提型保健酒的药渣加工蒸馏保健酒的方法
CN110684634A (zh) * 2019-09-10 2020-01-14 浙江中医药大学 以浸提型保健酒的药渣加工蒸馏保健酒的方法
JP2020115900A (ja) * 2020-05-18 2020-08-06 アサヒビール株式会社 容器詰めアルコール飲料
JP2023074367A (ja) * 2021-11-17 2023-05-29 小川香料株式会社 シソ風味香料組成物
JP7062828B1 (ja) 2021-11-17 2022-05-06 小川香料株式会社 シソ風味香料組成物
JP2024106186A (ja) * 2023-01-26 2024-08-07 合同酒精株式会社 紫蘇と果物の香味をバランスよく有するアルコール飲料及びその製造方法
JP7681629B2 (ja) 2023-01-26 2025-05-22 合同酒精株式会社 紫蘇と果物の香味をバランスよく有するアルコール飲料及びその製造方法

Also Published As

Publication number Publication date
AU2008262910A1 (en) 2008-12-18
US9447370B2 (en) 2016-09-20
KR101471693B1 (ko) 2014-12-10
TW200916574A (en) 2009-04-16
EP2169046A1 (en) 2010-03-31
US20120225183A1 (en) 2012-09-06
AU2008262910B2 (en) 2013-11-28
CA2691185A1 (en) 2008-12-18
JPWO2008153118A1 (ja) 2010-08-26
TWI449786B (zh) 2014-08-21
KR20100035645A (ko) 2010-04-05
CN101802162B (zh) 2013-05-15
JP5174020B2 (ja) 2013-04-03
US20100178409A1 (en) 2010-07-15
EP2169046A4 (en) 2011-07-06
CN101802162A (zh) 2010-08-11
CA2691185C (en) 2016-05-03

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