JP7621115B2 - Alcoholic drinks - Google Patents

Description

The present invention relates to a novel alcoholic beverage and a method for producing the same.

There are alcoholic beverages on the market with various flavor characteristics. The flavor characteristics of alcoholic beverages are one of the factors that differentiate them from competing products, and each manufacturer is making various efforts to improve them. For example, improvements to the flavor of alcoholic beverages are being continuously made, such as by adding citrus juice or flavorings to emphasize the fresh feeling, or by using distilled alcohol such as shochu to emphasize the aged or alcoholic feeling. Patent Document 1 discloses that a specific concentration of potassium citrate is used to solve the problem of low-sugar citrus carbonated alcoholic beverages, in which the citrus feeling (the deliciousness of citrus fruits) is easily lost due to the stimulant and bitterness derived from alcohol and carbon dioxide. Patent Document 2 discloses that, in the case of sweet potato shochu, specific concentrations of β-citronellol and ethyl linoleate are adjusted to provide sweet potato shochu that maintains a rich aroma and flavor while enhancing freshness and sharpness.

JP 2017-99371 A JP 2019-115274 A

However, the prior art is not directed to improving the alcohol stimulation sensation of alcoholic beverages containing distilled liquor. The present invention aims to provide an alcoholic beverage containing distilled liquor with an improved alcohol stimulation sensation.

As a result of intensive research, the inventors of the present application have found that a specific component is effective in improving the irritating sensation of alcohol. The present invention has been completed based on this finding. Although not limited thereto, the present invention provides the following:
(1) An alcoholic beverage,
Phenethyl alcohol, 5 ppm or more
The alcoholic beverage comprises benzyl acetate and a distilled liquor.
(2) An alcoholic beverage according to (1), further comprising linalool.
(3) An alcoholic beverage of (1) or (2) having an alcohol content of 10% (v/v) or more.
(4) An alcoholic beverage according to any one of (1) to (3), further comprising carbon dioxide gas.
(5) Any of the alcoholic beverages (1) to (4) which is a carbonated beverage.
(6) Any of the alcoholic beverages (1) to (5) above, diluted with water.
(7) A method for producing an alcoholic beverage, comprising the steps of:
adjusting the phenethyl alcohol content to 5 ppm or more;
The method for producing the distilled liquor comprises the steps of adjusting the benzyl acetate content and mixing the distilled liquor.
(8) Distilled liquor:
The first mash is obtained through the first brewing process.
The primary mash is subjected to a secondary mashing process to obtain a secondary mash.
distilling the secondary mash to obtain a distillate;
A method for producing an alcoholic beverage according to (7), which is obtained by a method comprising a step of mixing jasmine tea leaves.
(9) A method for producing an alcoholic beverage according to (8), in which jasmine tea leaves are mixed before the secondary brewing step.
(10) A method for producing an alcoholic beverage according to (8) or (9), comprising mixing jasmine tea leaves with the primary mash.
(11) The method for producing an alcoholic beverage according to any one of (7) to (10), wherein the alcoholic beverage contains phenethyl alcohol.
(12) The method for producing an alcoholic beverage according to any one of (7) to (11), further comprising a step of supplying carbon dioxide gas.

<Alcoholic drinks>
The present invention provides an alcoholic beverage. The type of the alcoholic beverage of the present invention is not particularly limited, but is preferably spirits, liqueur, shochu, gin, vodka, rum, highball, chuhai (chuhai), cocktail, sour, etc. The terms "highball" and "chuhai" mean beverages containing water, distilled alcohol, and carbon dioxide when used in connection with the beverage of the present invention. Highballs and chuhai may further contain fruit juice. The term "sour" means a beverage containing spirits, sour fruit juice such as citrus fruit, sweet components, and carbon dioxide when used in connection with the beverage of the present invention. The term "cocktail" means an alcoholic beverage made by mixing fruit juice or the like with a base alcoholic beverage when used in connection with the beverage of the present invention.

The alcoholic beverage of the present invention comprises phenethyl alcohol. Phenethyl alcohol is a component present in pot stills. The phenethyl alcohol content of the alcoholic beverage can be, for example, 5 ppm or more, 7 ppm or more, or 10 ppm or more, but is not limited thereto.

The alcoholic beverage of the present invention comprises benzyl acetate. The benzyl acetate content of the alcoholic beverage can be 0.002 ppm or more, 0.005 ppm or more, or 0.01 ppm or more. Furthermore, the benzyl acetate content of the alcoholic beverage can be 100 ppm or less, 50 ppm or less, or 10 ppm or less. Benzyl acetate is one of the aromatic components of jasmine, gardenia, and plum, and is known to be related to sweet aromas.

The alcoholic beverage of the present invention comprises alcohol. The alcohol is derived primarily from distilled liquor, but may also contain alcohol derived from other raw materials. In this specification, the term "alcohol" means ethanol unless otherwise specified. The alcohol content of the alcoholic beverage of the present invention may be 1.0% (v/v) or more, 6% (v/v) or more, 10% (v/v) or more, 12% (v/v) or more, 15% (v/v) or more, 20% (v/v) or more, 25% (v/v) or more, 30% (v/v) or more, and/or 44% (v/v) or less.

The alcoholic beverage of the present invention may further contain linalool. The linalool content of the alcoholic beverage may be 0.02 ppm or more, 0.05 ppm or more, or 0.08 ppm or more. Furthermore, the linalool content of the alcoholic beverage may be 50 ppm or less, 40 ppm or less, or 30 ppm or less.

The alcoholic beverage of the present invention comprises a distilled liquor. The distilled liquor is not limited by its raw material or production method. Examples of distilled liquor include, but are not limited to, spirits (e.g., vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu (barley shochu, sweet potato shochu). Preferably, the distilled liquor is shochu. Examples of shochu include, but are not limited to, continuous distillation shochu, continuous and single distillation shochu blends, single and continuous distillation shochu blends, and single distillation shochu. The blending ratio of single distillation shochu in the blended shochu can be 1% or more, 5% or more, 10% or more, 11% or more, 25% or more, 50% or more, 75% or more, 90% or more, 95% or more, or 100%.

The alcoholic beverage of the present invention may contain carbon dioxide gas. Carbon dioxide gas can be added to the beverage by using a method generally known to those skilled in the art. For example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a Zuhenhagen carbonator, or carbon dioxide may be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage may be mixed with carbonated water. The carbon dioxide pressure is adjusted by appropriately using these means. When the alcoholic beverage of the present invention contains carbon dioxide gas, the carbon dioxide pressure is not particularly limited, but is preferably 1 kgf/cm ² to 4 kgf/cm ² , more preferably 1 kgf/cm ² to 3 kgf/cm ² .

The alcoholic beverage of the present invention may contain ingredients other than those described above. However, this is limited to cases where the effects of the present invention are not impaired. The alcoholic beverage of the present invention may contain fruit juice and/or vegetable juice. The fruit juice may be in the form of either straight fruit juice obtained by squeezing fruit and using the fruit juice as is, or concentrated fruit juice obtained by concentrating the fruit. In addition, clear fruit juice or cloudy fruit juice may be used, and whole fruit juice obtained by crushing the whole fruit including the skin and removing only particularly rough solids such as seeds, fruit puree obtained by straining fruit, or fruit juice obtained by crushing or extracting the pulp of dried fruit may also be used. Vegetable juice may also be used in the same form as the above-mentioned fruit juice.

The type of fruit juice is not particularly limited, but examples include citrus fruits (orange, unshu mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), citrus fruits (grape, blackcurrant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.). One of these fruit juices may be used alone, or two or more may be used in combination. Examples of vegetable juices include tomato juice, corn juice, pumpkin juice, carrot juice, etc., and one of the vegetable juices may be used alone, or two or more may be used in combination. Fruit juice and vegetable juice may be combined.

The alcoholic beverage of the present invention may also contain additives that are typically added to beverages, such as flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

The beverage of the present invention can be provided in a containerized form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper cartons, bottles, pouches, and the like. For example, a sterilized containerized product can be produced by filling a container with the beverage of the present invention and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

The alcoholic beverage of the present invention can be consumed as is. The alcoholic beverage of the present invention can also be diluted before consumption. That is, the alcoholic beverage of the present invention can also be used as a base for dilution. When diluting an alcoholic beverage, a diluent such as water, carbonated water, or a commonly used mixer can be used. Preferably, water or carbonated water is used to dilute the alcoholic beverage to produce a water-diluted beverage or a carbonated beverage. The mixing ratio of diluent to 1 part alcoholic beverage can be, for example, 1:0.05-20, 1:0.1-10, or 1:0.5-5. A specific example is a mixing ratio of 1 part alcoholic beverage to 3 parts diluent. Diluting with carbonated water is preferable because the top note can be felt even more strongly.

<Production method of alcoholic beverages>
The alcoholic beverage of the present invention can be obtained by a production method comprising the steps of adjusting the phenethyl alcohol content, adjusting the benzyl acetate content, and mixing distilled liquor.

The manufacturing method may further include at least one step selected from the group consisting of a step of adjusting the linalool content, a step of adjusting the alcohol content, a step of supplying carbon dioxide gas, a step of blending other ingredients (fruit juice, vegetable juice, commonly blended additives, etc.), and a dilution step. These steps are carried out so that the content of each ingredient in the alcoholic beverage falls within the range described above. In addition, a packaging step may be carried out.

The distilled liquor used in the alcoholic beverage and the production method thereof of the present invention may be any available distilled liquor, but can be produced, for example, as follows.
The distilled liquor that can be used in the present invention can be obtained by a manufacturing method including a step of obtaining a first mash (first brewing), a step of obtaining a second mash (second brewing), a step of distilling the second mash, and a step of mixing jasmine tea leaves. Here, the distillation step can be carried out until the alcohol content of the distillate reaches a specific value. The manufacturing method of the first mash and the second mash is not particularly limited as long as it is a commonly used method. If necessary, it is possible to carry out multi-stage brewing such as tertiary and quaternary brewing, but the following describes the case of two-stage brewing.

(Primary preparation process)
Water and yeast are added to the koji and mixed, and the yeast is allowed to grow under specified conditions until the yeast number is sufficient for fermentation, to produce the primary mash. The process of obtaining the primary mash is called the primary brewing. As long as the koji is one that is used in normal shochu, there are no particular limitations on the raw material, type of koji fungus, or koji production method. For example, barley koji can be used. Generally, white koji fungus (Aspergillus kawachii, Aspergillus usami), black koji fungus (Aspergillus luchuensis), yellow koji fungus (Aspergillus oryzae), etc. are used as the koji fungus.

If koji is not available, rice, wheat, or other grain raw materials that have been steamed in the usual way, or rice, wheat, or other grain raw materials that have been crushed, to which liquefying enzymes such as α-amylase and glucoamylase and saccharifying enzymes have been added, may be used instead. In this case, there are no particular restrictions on the choice and amount of enzyme agent to be added, as long as the yeast can grow.

There are no particular limitations on the yeast as long as it has the ability to ferment alcohol. Examples of yeast typically used in alcoholic beverages include wine yeast, sake yeast, whiskey yeast, and shochu yeast. There are also no particular limitations on the form in which it is used; for example, it may be in the form of a liquid sealed in a container such as an ampoule, or it may be dry yeast.

(Secondary preparation process)
The primary mash is mixed with the mashed raw material and water, and fermented under predetermined conditions to produce the secondary mash. The process of obtaining the secondary mash is called the secondary mashing. In this case, the mashed raw material is barley or sweet potato that has been subjected to a steaming process, and preferably barley that has been subjected to a steaming process. The barley or sweet potato may be of a variety that is generally used in the production of distilled liquor. The barley or sweet potato may also be processed by drying, arrow cutting, crushing, or the like.

The equipment (steamer) used in the steaming step is not particularly limited, but considering the need to maintain the temperature for a long time, a sealable equipment, for example, a batch-type steamer, can be used. The steaming step (1) is a step for gelatinizing the barley or sweet potato, and steam is passed through the equipment to raise the temperature of the barley or sweet potato. Then, the steaming step (2) advances the gelatinization of the starch in the barley or sweet potato. In the steaming step (3), steam may be introduced to the extent that it does not burn, but it is preferable to stop the steam. The equipment may be open, but it is preferable to keep it sealed in order to prevent contamination and a drop in temperature. However, the steaming step (3) is optional.

After the steaming process, the barley or sweet potato is cooled and then added to the primary mash. Before being added, the raw material may be crushed in a crusher. There are no particular limitations on the crushing method, but examples include chopper type, roll type, hammer mill type, and cutter type.

The kake ingredient obtained as described above can be added to the primary mash in any amount as long as the effects of the present invention are achieved. The weight of the kake ingredient added to the primary mash can be, for example, about 2 to 5 times the weight of the koji or grains added to the primary mash.

In addition to the ingredients used for the mash, sugar-containing substances can also be added to the primary mash. Examples of sugar-containing substances include grains such as rice, wheat (barley, rye, wheat, oats, naked barley, etc.), buckwheat, corn, foxtail millet, millet, and barnyard millet; potatoes such as potato, taro, Jerusalem artichoke, mountain yam, Chinese yam, and Chinese yam; vegetables such as pumpkin, tomato, and carrot; and fruits such as dates. Grains, potatoes, and other sugar-containing substances that require the starch to be gelatinized are usually steamed before use.

The weight ratio of the coating material to the sugar-containing substance is not particularly limited as long as it is within a range that can provide the effects of the present invention, and can be appropriately selected and determined depending on the desired quality.
(Enzyme preparation)
In the fermentation process of the primary mash and secondary mash, commercially available enzyme agents may be added for the purposes of promoting fermentation, improving the alcohol yield, promoting the production of desirable aromas such as esters, etc. For example, enzyme agents used in the production of shochu include α-amylase, glucoamylase, cellulase, xylanase, lipase, etc.

(Step of distilling the secondary mash)
The secondary mash after fermentation is placed in a distiller and distilled to obtain a distillate. The distillate is a distilled liquor (also called raw liquor). The distillation method is not particularly limited as long as it can provide the effects of the present invention. For example, either single distillation or continuous distillation may be used. In addition, either normal pressure distillation or reduced pressure distillation may be used.

Normal pressure distillation involves distilling the secondary mash at atmospheric pressure to obtain raw liquor, which generally produces raw liquor with a strong, full-bodied flavor. Reduced pressure distillation involves using a vacuum pump or similar to reduce the pressure inside the still to a pressure lower than atmospheric pressure, and distillation to obtain raw liquor, which generally produces raw liquor with a soft, light flavor. Any distillation method or operation can be carried out according to the desired quality, as long as it can provide the effects of the present invention.

In the present invention, distillation can be carried out until the alcohol content of the distillate reaches a specific value. By carrying out distillation using the alcohol content of the distillate as an indicator, it can contribute to effectively suppressing a burnt odor, an alcoholic odor, and/or a bad aftertaste in the resulting raw liquor. Distillation can be carried out until the alcohol content of the distillate reaches, for example, 58%, 55%, 44%, 43%, 42%, 41%, 40%, or 35%.

(Jasmine tea leaves mixing process)
By mixing jasmine tea leaves, a characteristic aroma is imparted to the distilled liquor obtained, and thus a desirable flavor can be imparted to the alcoholic beverage. The mixing step of jasmine tea leaves may be carried out at any stage of the production of distilled liquor. For example, this step may be carried out before or after a step selected from the first brewing step, the second brewing step, and the step of distilling the second mash. For example, this step may be carried out before the second brewing step. That is, the second brewing step is carried out after mixing jasmine tea leaves with the first mash.

Alternatively, the step of mixing the jasmine tea leaves can be carried out in a step selected from the first brewing step, the second brewing step, and the step of distilling the second mash. As a specific example, this step can be carried out in the second brewing step. That is, the jasmine tea leaves are mixed with the first mash, and the second brewing step is carried out.

The jasmine tea leaves may be used in the form of fresh leaves, or may be processed or treated (for example, dried, sheared, crushed, heated, extracted, washed, etc.).
(Other processing)
In the present invention, in addition to the above, further steps or treatments may be carried out. Such steps or treatments are not particularly limited as long as they do not impair the effects of the present invention. Examples include, but are not limited to, filtration, ion exchange resin treatment, activated carbon treatment, storage in a wooden storage container (e.g., oak barrel), aging in a container such as a tank or jar, and mixing with raw sake produced under different conditions. These treatments may be carried out alone or in combination.

<Component Analysis>
The components of the alcoholic beverage of the present invention and the raw materials used in the production thereof can be analyzed by the following method.

(1) Alcohol content The alcohol content can be measured using a vibration density meter. More specifically, the alcoholic beverage to be measured is filtered or ultrasonically treated to remove carbon dioxide gas to prepare a sample, which is then distilled over a direct flame, and the density of the resulting distillate at 15°C is measured, and the alcohol content is calculated by converting the density at 15°C 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 Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). An alcohol content of less than 1.0% (v/v) can be measured using "B) Gas chromatographic analysis method" described in National Tax Agency Specified Analysis Method 3-4 (alcohol content).

(2) Analysis of Phenethyl Alcohol, Benzyl Acetate, and Linalool Analysis of the components of alcoholic beverages can be performed by gas chromatography set under the following conditions, although this is not limited thereto.

A. Phenethyl Alcohol The sample solution was diluted 5-fold with ethanol, and 1.5 mL of the solution was placed in a 2 mL vial.
Next, 15 μL of an ethanol solution containing 1000 ppm of cyclohexanol as an internal standard was added to the vial to prepare a measurement sample. The prepared sample was subjected to GC/MS measurement, and a quantitative value was calculated by the internal standard method. The GC/MS measurement conditions were as follows.
Gas chromatograph: GC7890A (Agilent)
Mass spectrometer: MSD5975C (manufactured by Agilent)
Column: DB-WAX (Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Mobile phase: He (flow rate: 1.0 mL/min constant flow rate)
Injection method: Splitless injection Injection volume: 1μL
Inlet temperature: 230℃
Oven temperature: 40°C (3 min) → 4°C/min → 230°C (1 min)
Transfer line temperature: 220°C
Ion source temperature: 230° C.
Quadrupole temperature: 150℃
Ion used for quantification: m / z 91
B. Benzyl acetate The sample solution was diluted 10 times with ultrapure water, and 10 mL of the solution was collected in a 20 mL vial. Then, 3 g of sodium chloride was added to the vial to completely dissolve the solution, and a measurement sample was prepared. The prepared sample was heated at 60°C for 5 minutes, and then the aroma components in the headspace were extracted for 20 minutes using a SPME fiber (65 μm PDMS/DVB, StableFlex, manufactured by SPELCO), and subjected to GC/MS measurement, and the quantitative value was calculated by the standard addition method. The GC/MS measurement conditions are as follows.
Gas chromatograph: GC7890A (Agilent)
Mass spectrometer: MSD5975C (manufactured by Agilent)
Column: DB-WAX (Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Mobile phase: He (flow rate: 1.0 mL/min constant flow rate)
Injection method: split injection Split ratio: 10:1
Inlet temperature: 260℃
Oven temperature: 40°C (3 min) → 4°C/min → 230°C (1 min)
Transfer line temperature: 220°C
Ion source temperature: 230° C.
Quadrupole temperature: 150℃
Ion used for quantification: m/z 108
C. Linalool The sample solution was diluted 5-fold with ethanol and 1.5 mL was placed in a 2 mL vial.
Next, 15 μL of an ethanol solution containing 1000 ppm of cyclohexanol as an internal standard was added to the vial to prepare a measurement sample. The prepared sample was subjected to GC/MS measurement, and a quantitative value was calculated by the internal standard method. The GC/MS measurement conditions were as follows.
Gas chromatograph: GC7890A (Agilent)
Mass spectrometer: MSD5975C (manufactured by Agilent)
Column: DB-WAX (Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Mobile phase: He (flow rate: 1.0 mL/min constant flow rate)
Injection method: Splitless injection Injection volume: 1μL
Inlet temperature: 230℃
Oven temperature: 40°C (3 min) → 4°C/min → 230°C (1 min)
Transfer line temperature: 220°C
Ion source temperature: 230° C.
Quadrupole temperature: 150℃
Ion used for quantification: m / z 71
(3) Carbon dioxide pressure Carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20° C., and the gas in the air in the container is degassed (sniffed) and shaken in the gas volume measuring device, after which the carbon dioxide pressure is measured. In this specification, unless otherwise specified, carbon dioxide pressure refers to the carbon dioxide pressure at 20° C.

<Effects of the Invention>
According to the present invention, the alcohol irritation of an alcoholic beverage containing a distilled liquor can be reduced. The relationship between benzyl acetate, linalool, and the alcohol irritation of an alcoholic beverage is not known.

Specific examples of the present invention are shown below. However, the following specific examples are intended to help understand the present invention and are not intended to limit the scope of the present invention.
[Production Example 1] Production of distilled liquor Primary fermentation was carried out as follows. Barley koji was produced in the usual manner using a common koji mold (Kuro koji (Kawachi Genichiro Shoten)) used in the production of regular barley shochu. Specifically, barley was produced using an automatic drum-type koji-making machine, and the koji was discharged after 42 to 48 hours to obtain barley koji. 2 t of barley koji and about 2.4 kL of water were added to a tank of about 1 kL capacity, and shochu yeast (Kagoshima yeast No. 5) was added so that the final yeast concentration was 10 ⁵ cells/mL, and fermentation was carried out at room temperature for about 5 days. The total amount of primary mash at the end of primary fermentation was about 4 kL.

The secondary fermentation was carried out as follows: 4 tons of regular steamed barley, approximately 10 kL of water, and 800 kg of jasmine tea leaves were added to the primary mash obtained from the first fermentation, and secondary fermentation was carried out at room temperature for approximately 9 days.

The above-mentioned normal steamed barley was produced as follows. Raw barley was put into a batch-type potato steamer and the normal steaming process was carried out. Specifically, steam was introduced into the steamer to raise the internal temperature of the barley until it reached 100°C (heating time: approximately 60 minutes), after which steaming was continued for approximately 30 minutes to maintain the temperature at 100°C. Steaming was then stopped and outside air was forced into the steamer to cool it for approximately 120 minutes.

The distillation process was carried out as follows: The barley shochu mash (secondary mash) after the second fermentation was distilled by reduced pressure distillation until the alcohol content of the entire distillate reached 55%, thereby obtaining barley shochu undiluted liquor A.
[Example 1] Sensory evaluation The effect of benzyl acetate content on the flavor of an alcoholic beverage was examined. Test samples were prepared using the following raw materials.
Distilled spirits (neutral spirits (alcohol content 25% (v/v)))
Phenethyl alcohol solution (10,000 ppm of phenethyl alcohol dissolved in neutral spirits)
Benzyl acetate solution (100 ppm benzyl acetate dissolved in neutral spirits)
The above raw materials were mixed to prepare test samples having phenethyl alcohol contents, benzyl acetate contents, and alcohol contents adjusted as shown in the table below.

A sensory evaluation was carried out for each test sample. A trained expert panel drank the test samples and rated the alcohol stimulation sensation on a 5-point scale:
5 points: Almost no sensation of irritation is felt. 4 points: Very little sensation of irritation is felt. 3 points: Slightly little sensation of irritation is felt. 2 points: Slightly little sensation of irritation is felt. 1 point: Sensitive sensation of irritation is felt.

The evaluation of alcohol stimulation shown in the table is the average score of the panelists.
In Comparative Example 1-1, which does not contain benzyl acetate, an alcohol irritation was felt. It was confirmed that the inclusion of benzyl acetate reduces the alcohol irritation. It was confirmed that the effect of reducing the alcohol irritation was obtained whether the concentration of benzyl acetate was 0.005 ppm or 2.5 ppm.

[Example 2] Sensory evaluation The effect of linalool content on the flavor of alcoholic beverages was examined. Test samples were prepared using the following raw materials.
Distilled spirits (neutral spirits (alcohol content 25% (v/v)))
Phenethyl alcohol solution (10,000 ppm of phenethyl alcohol dissolved in neutral spirits)
Linalool solution (1000 ppm linalool dissolved in neutral spirits)
Benzyl acetate solution (100 ppm benzyl acetate dissolved in neutral spirits)
The above-mentioned raw materials were mixed to prepare test samples whose phenethyl alcohol content, benzyl acetate content, linalool content, and alcohol content were adjusted as shown in the following table. The sensory evaluation of the prepared samples was carried out according to the method shown in Example 1.

It was confirmed that the inclusion of linalool further reduces the irritating sensation of alcohol.
It was confirmed that the irritating sensation of alcohol was reduced more when the linalool concentration was 0.1 ppm or 25 ppm, compared to when no linalool was contained.

[Example 3] Sensory evaluation The effect of benzyl acetate content on the flavor of an alcoholic beverage was examined. Test samples were prepared using the following raw materials.
Distilled liquor (barley shochu (alcohol content 25% (v/v), Iichiko (registered trademark) (Sanwa Shurui Co., Ltd.))
・Benzyl acetate solution (100 ppm benzyl acetate dissolved in Iichiko)
The above-mentioned raw materials were mixed to prepare test samples whose benzyl acetate content and alcohol content were adjusted as shown in the table below. The phenethyl alcohol content of the test samples was 15 ppm. The prepared samples were subjected to sensory evaluation according to the method shown in Example 1.

Comparative Example 3-1, which did not contain benzyl acetate, had an alcohol irritating sensation. It was confirmed that the inclusion of benzyl acetate reduced the alcohol irritating sensation. It was confirmed that the effect of reducing the alcohol irritating sensation was achieved whether the benzyl acetate concentration was 0.005 ppm or 2.5 ppm.

Taking into consideration the results of Example 1 as well, it was also confirmed that the effect of reducing the irritating sensation of alcohol can be obtained by adding benzyl acetate even if the base distilled liquor is changed.
[Example 4] Sensory evaluation The effect of linalool content on the flavor of alcoholic beverages was examined. Test samples were prepared using the following raw materials.
Distilled liquor (barley shochu (alcohol content 25% (v/v), Iichiko (registered trademark) (Sanwa Shurui Co., Ltd.))
・Linalool solution (1000 ppm linalool dissolved in Iichiko)
・Benzyl acetate solution (100 ppm benzyl acetate dissolved in Iichiko)
The above-mentioned raw materials were mixed to prepare test samples whose benzyl acetate content, linalool content and alcohol content were adjusted as shown in the following table. The phenethyl alcohol content of the test sample was 15 ppm. The sensory evaluation of the prepared sample was carried out according to the method shown in Example 1.

It was confirmed that the inclusion of linalool further reduces the irritating sensation of alcohol. It was confirmed that the irritating sensation of alcohol was further reduced when the linalool concentration was 0.1 ppm and when it was 25 ppm, compared to when linalool was not included.

Considering the results of Example 2 as well, it was also confirmed that even if the base distilled liquor was changed, the alcohol irritation could be further reduced by adjusting the linalool content.
[Example 5] Sensory evaluation The effect of the benzyl acetate content on the flavor of an alcoholic beverage containing carbon dioxide was examined. Test samples were prepared using the following raw materials.
Distilled spirits (neutral spirits (alcohol content 25% (v/v)))
Phenethyl alcohol solution (10,000 ppm of phenethyl alcohol dissolved in neutral spirits)
Benzyl acetate solution (100 ppm benzyl acetate dissolved in neutral spirits)
The above-mentioned raw materials were mixed to prepare test samples with the phenethyl alcohol content, benzyl acetate content, and alcohol content adjusted as shown in the table below. The test samples were mixed with three times the amount of carbonated water, and a sensory evaluation was carried out according to the method shown in Example 1.

Comparative Example 5-1, which did not contain benzyl acetate, had an alcohol irritating sensation. It was confirmed that the inclusion of benzyl acetate reduced the alcohol irritating sensation. It was confirmed that the effect of reducing the alcohol irritating sensation was achieved whether the benzyl acetate concentration was 0.005 ppm or 2.5 ppm.

Considering this together with the results of Example 1, it was also confirmed that the effect was obtained regardless of the presence or absence of carbon dioxide gas.
[Example 6] Sensory evaluation The effect of linalool content on the flavor of alcoholic beverages containing carbon dioxide was examined. Test samples were prepared using the following raw materials.
Distilled spirits (neutral spirits (alcohol content 25% (v/v)))
Phenethyl alcohol solution (10,000 ppm of phenethyl alcohol dissolved in neutral spirits)
Linalool solution (1000 ppm linalool dissolved in neutral spirits)
Benzyl acetate solution (100 ppm benzyl acetate dissolved in neutral spirits)
The above raw materials were mixed to prepare test samples with the phenethyl alcohol content, benzyl acetate content, linalool content, and alcohol content as shown in the table below. The test samples were mixed with three times the amount of carbonated water, and sensory evaluation was performed according to the method shown in Example 1.

It was confirmed that the inclusion of linalool further reduces the irritating sensation of alcohol.
It was confirmed that the irritating sensation of alcohol was reduced more when the linalool concentration was 0.1 ppm or 25 ppm, compared to when no linalool was contained.

Considering this together with the results of Example 2, it was also confirmed that the effect was obtained regardless of the presence or absence of carbon dioxide.
[Example 7] Sensory evaluation The effect of the benzyl acetate content on the flavor of an alcoholic beverage containing carbon dioxide was examined. Test samples were prepared using the following raw materials.
Distilled liquor (barley shochu (alcohol content 25% (v/v), Iichiko (registered trademark) (Sanwa Shurui Co., Ltd.))
・Benzyl acetate solution (100 ppm benzyl acetate dissolved in Iichiko)
The above raw materials were mixed to prepare test samples with the benzyl acetate content and alcohol content as shown in the table below. The phenethyl alcohol content of the test samples was 15 ppm. The test samples were mixed with three times the amount of carbonated water, and a sensory evaluation was performed according to the method shown in Example 1.

Comparative Example 7-1, which does not contain benzyl acetate, had an alcohol irritating sensation. It was confirmed that the inclusion of benzyl acetate reduces the alcohol irritating sensation. It was confirmed that the effect of reducing the alcohol irritating sensation was achieved whether the benzyl acetate concentration was 0.005 ppm or 2.5 ppm.

When considered together with the results of Example 3, it was confirmed that the effect was obtained regardless of the presence or absence of carbon dioxide gas. When considered together with the results of Example 5, it was confirmed that the effect of reducing the irritation caused by alcohol could be obtained by adding benzyl acetate, even if the base distilled liquor was changed.

[Example 8] Sensory evaluation The effect of linalool content on the flavor of alcoholic beverages containing carbon dioxide was examined. Test samples were prepared using the following raw materials.
Distilled liquor (barley shochu (alcohol content 25% (v/v), Iichiko (registered trademark) (Sanwa Shurui Co., Ltd.))
・Linalool solution (1000 ppm linalool dissolved in Iichiko)
・Benzyl acetate solution (100 ppm benzyl acetate dissolved in Iichiko)
The above-mentioned raw materials were mixed to prepare test samples whose benzyl acetate content, linalool content and alcohol content were adjusted as shown in the following table. The phenethyl alcohol content of the test sample was 15 ppm. The test sample was mixed with 3 times the amount of carbonated water, and sensory evaluation was carried out according to the method shown in Example 1.

It was confirmed that the inclusion of linalool further reduces the irritating sensation of alcohol.
It was confirmed that the irritating sensation of alcohol was reduced more when the linalool concentration was 0.1 ppm or 25 ppm, compared to when no linalool was contained.

When considered together with the results of Example 4, it was confirmed that the effect was obtained regardless of the presence or absence of carbonation. When considered together with the results of Example 6, it was confirmed that even if the base distilled liquor was changed, the effect of reducing the alcohol irritation could be obtained by adjusting the linalool content.

[Example 9] Sensory evaluation An investigation was carried out using the barley shochu undiluted liquor described in Production Example 1. Test samples were prepared using the following raw materials.
Barley shochu undiluted liquor A produced in Production Example 1
The above ingredients were mixed to prepare test samples adjusted as shown in the table below. The phenethyl alcohol content, benzyl acetate content, linalool content, and alcohol content of the test samples, as well as the ratio of the alcohol content of barley shochu A to the total alcohol content, were as shown in the table below.

It was confirmed that the inclusion of benzyl acetate and linalool significantly reduced the irritating sensation of alcohol.
Example 10 Sensory Evaluation The effect of adding carbon dioxide gas to the barley shochu undiluted liquor described in Production Example 1 was examined. Test samples were prepared using the following raw materials.
Barley shochu undiluted liquor A produced in Production Example 1
The above raw materials were mixed to prepare test samples adjusted as shown in the table below. The phenethyl alcohol content, benzyl acetate content, linalool content, and alcohol content of the test samples, as well as the ratio of the alcohol content of barley shochu A to the total alcohol content, were as shown in the table below. The test samples were mixed with three times the amount of carbonated water, and sensory evaluation was performed according to the method shown in Example 1.

It was confirmed that the irritating sensation of alcohol was significantly reduced by including benzyl acetate and linalool, regardless of whether or not it contained carbon dioxide.

Claims (13)

An alcoholic beverage comprising:
Phenethyl alcohol at 10 ppm or more
Benzyl acetate 0.01 ppm or more ,
The alcoholic beverage comprises 0.05 ppm or more of linalool, and a distilled liquor. The alcoholic beverage according to claim 1, comprising 0.08 ppm or more of linalool. The alcoholic beverage according to claim 1 or 2, having an alcohol content of 10% (v/v) or more. The alcoholic beverage according to any one of claims 1 to 3, further comprising carbon dioxide gas. The alcoholic beverage according to any one of claims 1 to 4, which is a carbonated beverage. The alcoholic beverage according to any one of claims 1 to 5, which is a water-diluted beverage. The alcoholic beverage according to any one of claims 1 to 6, comprising 0.05 ppm or more of benzyl acetate. The alcoholic beverage according to any one of claims 1 to 7, wherein the benzyl acetate content is 2.5 ppm or less. The alcoholic beverage according to any one of claims 2 to 8, containing 0.1 ppm or more of linalool. The alcoholic beverage according to any one of claims 2 to 9, wherein the linalool content is 25 ppm or less. The alcoholic beverage according to any one of claims 1 to 10, having an alcohol content of 15% (v/v) or more. A method for producing an alcoholic beverage, comprising:
adjusting the phenethyl alcohol content to 10 ppm or more;
The method comprises the steps of: adjusting the benzyl acetate content to 0.01 ppm or more ; and mixing the distilled liquor;
The alcoholic beverage has a linalool content adjusted to 0.05 ppm or more.
The manufacturing method. Distilled alcohol is
The first mash is obtained through the first brewing process.
The primary mash is subjected to a secondary mashing process to obtain a secondary mash.
distilling the secondary mash to obtain a distillate;
A method for producing an alcoholic beverage according to claim 12, obtained by a method comprising a step of mixing jasmine tea leaves.