TW202413620A - Method for manufacturing alcohol beverage - Google Patents
Method for manufacturing alcohol beverage Download PDFInfo
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- TW202413620A TW202413620A TW112125949A TW112125949A TW202413620A TW 202413620 A TW202413620 A TW 202413620A TW 112125949 A TW112125949 A TW 112125949A TW 112125949 A TW112125949 A TW 112125949A TW 202413620 A TW202413620 A TW 202413620A
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- container
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- deionized water
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 29
- 239000008367 deionised water Substances 0.000 claims abstract description 26
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 26
- 238000010790 dilution Methods 0.000 claims abstract description 21
- 239000012895 dilution Substances 0.000 claims abstract description 21
- 238000007865 diluting Methods 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
- 238000011049 filling Methods 0.000 claims description 8
- 235000015041 whisky Nutrition 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 7
- 239000011575 calcium Substances 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 7
- 239000011777 magnesium Substances 0.000 claims description 7
- 229910052749 magnesium Inorganic materials 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 235000013529 tequila Nutrition 0.000 claims description 7
- 235000020094 liqueur Nutrition 0.000 claims description 6
- 235000013532 brandy Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 235000013531 gin Nutrition 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 235000015096 spirit Nutrition 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 230000006866 deterioration Effects 0.000 abstract description 11
- 230000002401 inhibitory effect Effects 0.000 abstract description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 39
- 235000013361 beverage Nutrition 0.000 description 37
- 239000001569 carbon dioxide Substances 0.000 description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 description 18
- 230000001954 sterilising effect Effects 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 9
- 239000004033 plastic Substances 0.000 description 9
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methyl-1-butanol Substances CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 8
- 239000012535 impurity Substances 0.000 description 8
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 8
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 8
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 238000002242 deionisation method Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000003085 diluting agent Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 235000020083 shōchū Nutrition 0.000 description 4
- 241000721662 Juniperus Species 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000008239 natural water Substances 0.000 description 3
- 235000013522 vodka Nutrition 0.000 description 3
- QPRQEDXDYOZYLA-YFKPBYRVSA-N (S)-2-methylbutan-1-ol Chemical compound CC[C@H](C)CO QPRQEDXDYOZYLA-YFKPBYRVSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000002033 PVDF binder Substances 0.000 description 1
- 239000004721 Polyphenylene oxide Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020051 akvavit Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000009296 electrodeionization Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000008450 motivation Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000570 polyether Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020071 rectified spirit Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- YGSDEFSMJLZEOE-UHFFFAOYSA-M salicylate Chemical compound OC1=CC=CC=C1C([O-])=O YGSDEFSMJLZEOE-UHFFFAOYSA-M 0.000 description 1
- 229910052594 sapphire Inorganic materials 0.000 description 1
- 239000010980 sapphire Substances 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- 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)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本發明是有關於一種未經加熱處理的容器填裝酒精飲料之製造方法。The present invention relates to a method for manufacturing an alcoholic beverage filled in a container without heat treatment.
近年來，高球雞尾酒等酒精含量相對較低的酒精飲料開始流行。此類飲料也可以在家庭、居酒屋等調製，在此情況下，不預期進行中期、長期的保存。因此，此時該酒精飲料的調製在將飲用之前實施。In recent years, alcoholic beverages with relatively low alcohol content, such as highball cocktails, have become popular. Such beverages can also be prepared at home or in pubs, but in such cases, medium- and long-term storage is not expected. Therefore, in such cases, the preparation of such alcoholic beverages is carried out just before drinking.
另一方面，在工業上，考慮到中期、長期的保存，此類酒精飲料是在填裝於容器而製造、販賣，該些多稱為即飲型(Ready to Drink, RTD)，並被廣泛接受。許多RTD的酒精含量相對較低(10%以下)，出於衛生上的理由，飲料及容器大多一起經過殺菌。例如，廣泛採用將飲料進行加熱殺菌並填充、密封到容器之稱作殺菌釜滅菌的填充、殺菌法。此外，專利文獻1中報導酒精飲料的加熱殺菌。 [先前技術文獻] [專利文獻] On the other hand, in the industry, considering the medium-term and long-term storage, such alcoholic beverages are manufactured and sold in containers, which are mostly called Ready to Drink (RTD) and are widely accepted. The alcohol content of many RTDs is relatively low (less than 10%), and for hygienic reasons, the beverages and containers are mostly sterilized together. For example, a filling and sterilization method called retort sterilization is widely used, in which the beverage is heat-sterilized and filled and sealed into a container. In addition, heat sterilization of alcoholic beverages is reported in Patent Document 1. [Prior Art Document] [Patent Document]
[專利文獻1] 日本特許第6114006號公報[Patent Document 1] Japanese Patent No. 6114006
[發明所欲解決之課題][The problem that the invention wants to solve]
市場上的容器填裝酒精飲料通常是以中期、長期保存為前提。因此，除了如酒精度數較高而不易腐敗的情況等之一部分的例子之外，為了殺菌大多實施加熱處理。Alcoholic beverages in containers on the market are usually stored for a medium or long term. Therefore, except for some cases where the alcohol content is high and not easily spoiled, most of them are heat treated for sterilization.
關於此點，本發明者發現，當將蒸餾酒以水稀釋並實施加熱處理時，所得之飲料的劣化容易進展。 本發明的課題在於抑制以水稀釋蒸餾酒而得到的容器填裝酒精飲料的劣化。 [用以解決課題之手段] In this regard, the inventors of the present invention have found that when distilled wine is diluted with water and subjected to heat treatment, the deterioration of the resulting beverage is likely to progress. The subject of the present invention is to suppress the deterioration of an alcoholic beverage filled in a container obtained by diluting distilled wine with water. [Means for Solving the Problem]
本發明者發現，將以去離子處理水稀釋蒸餾酒，與稀釋後不實施加熱處理進行組合，可以有效率地抑制所得到的容器填裝酒精飲料的劣化。The inventors of the present invention have found that the deterioration of the alcoholic beverage filled in the resulting container can be effectively suppressed by combining diluting the distilled wine with deionized water and not applying heat treatment after dilution.
本發明是有關於以下內容，但不限定於該些： 1. 一種容器填裝酒精飲料之製造方法，其酒精含量為1~10v/v%，包含： 使用去離子處理水稀釋蒸餾酒而得到稀釋液的步驟；以及 將稀釋液填裝到預期1日以上不飲用的容器中的步驟；其中 前述方法在實施稀釋步驟之後，不實施在50℃以上且1分鐘以上的加熱處理步驟。 2. 如1所述之方法，其中前述蒸餾酒是選自由威士忌、白蘭地、杜松燒酒、龍舌蘭酒及燒酒所組成的群組中的至少一種。 3. 如1或2所述之方法，其中，容器填裝酒精飲料所含有的酒精中之源自蒸餾酒的酒精含量為10v/v%以上。 4. 如1~3中任一項所述之方法，其中，前述容器填裝酒精飲料的酒精含量為3~9v/v%。 5. 如1~4中任一項所述之方法，其中，前述容器填裝酒精飲料含有碳酸。 6. 如1~5中任一項所述之方法，其中，前述容器填裝酒精飲料不含有保存劑。 7. 如1~6中任一項所述之方法，其中，不包含對前述稀釋液進行膜過濾的步驟。 8. 如1~7中任一項所述之方法，其中前述去離子處理水中的鎂、鈣、鉀及鈉的總含量為5ppm以下。 9. 如8所述之方法，其中前述去離子處理水中的鎂、鈣、鉀及鈉的總含量為1ppm以下。 [發明的效果] The present invention relates to the following, but is not limited to them: 1. A method for manufacturing a container-filled alcoholic beverage, wherein the alcohol content is 1-10 v/v%, comprising: a step of diluting distilled liquor with deionized water to obtain a dilution; and a step of filling the dilution into a container that is not expected to be used for more than 1 day; wherein the aforementioned method does not perform a heating treatment step at a temperature above 50°C and for more than 1 minute after the dilution step. 2. The method as described in 1, wherein the distilled liquor is at least one selected from the group consisting of whiskey, brandy, gin liqueur, tequila and liqueur. 3. The method as described in 1 or 2, wherein the alcohol content of the alcohol derived from the distilled liquor in the alcohol contained in the container-filled alcoholic beverage is 10 v/v% or more. 4. The method as described in any one of 1 to 3, wherein the alcohol content of the alcoholic beverage filled in the container is 3 to 9 v/v%. 5. The method as described in any one of 1 to 4, wherein the alcoholic beverage filled in the container contains carbonic acid. 6. The method as described in any one of 1 to 5, wherein the alcoholic beverage filled in the container does not contain a preservative. 7. The method as described in any one of 1 to 6, wherein the step of membrane filtering the dilution solution is not included. 8. The method as described in any one of 1 to 7, wherein the total content of magnesium, calcium, potassium and sodium in the deionized water is 5 ppm or less. 9. The method as described in 8, wherein the total content of magnesium, calcium, potassium and sodium in the deionized water is 1 ppm or less. [Effect of the invention]
根據本發明，可以抑制以水稀釋蒸餾酒而得到的容器填裝酒精飲料的劣化。該劣化及其抑制可以是，例如，以變味(off flavor)，例如抑制生成塑膠臭味的程度；以味道，例如味道的風味(深度)的維持程度等作為指標來進行評價。該效果被認為是由本發明發揮對蒸餾酒中所包含的成分，例如對雜醇成分的降低之抑制效果所產生的。According to the present invention, it is possible to suppress the deterioration of a container-filled alcoholic beverage obtained by diluting distilled liquor with water. The deterioration and its suppression can be evaluated, for example, by the degree of off-flavor, such as the degree of suppression of the generation of plastic odor, and by the degree of maintenance of the flavor, such as the depth of the flavor, as an index. This effect is considered to be produced by the inhibitory effect of the present invention on the reduction of components contained in distilled liquor, such as the impure alcohol component.
本說明書中所謂的「塑膠臭味」是指，如塑膠般之人工臭味的意思。此外，本說明書中所謂的「味道的風味(深度)」是指，味覺感到複雜性、持續性、擴散感的意思。The term "plastic odor" in this manual refers to an artificial odor like plastic. In addition, the term "flavor (depth)" in this manual refers to the complexity, persistence, and diffusion of the taste sensation.
對本發明的酒精含量為1~10v/v%的容器填裝酒精飲料之製造方法進行以下說明。 (稀釋步驟) 本發明的方法包含使用去離子處理水稀釋蒸餾酒而獲得稀釋液的步驟。 The following is a description of the method for producing a container-filled alcoholic beverage having an alcohol content of 1 to 10 v/v% of the present invention. (Dilution step) The method of the present invention includes a step of diluting distilled wine with deionized water to obtain a dilute solution.
進行稀釋時，將去離子處理水與蒸餾酒進行混合。稀釋程度沒有特別限制，例如，將蒸餾酒稀釋至體積的3倍~50倍、3倍~10倍或3倍~6倍。When diluting, deionized water is mixed with distilled wine. There is no particular limit to the dilution degree, for example, the distilled wine is diluted to 3 to 50 times, 3 to 10 times, or 3 to 6 times the volume.
本說明書中「去離子處理水」是指將水進行去離子處理步驟而獲得的水的意思，該水中的礦物質含量被降低。去離子處理水中的礦物質含量沒有限制，鎂、鈣、鉀及鈉的總含量較佳為5ppm以下，更佳為1ppm以下。In this specification, "deionized water" means water obtained by subjecting water to a deionization treatment step, and the mineral content in the water is reduced. There is no limit to the mineral content in the deionized water, and the total content of magnesium, calcium, potassium and sodium is preferably less than 5 ppm, more preferably less than 1 ppm.
本發明的飲料中所含有的礦物質的含量或濃度可以藉由使用感應耦合電漿(ICP)發光分光分析裝置、原子吸光分析裝置之公知的方法來進行測定。 去離子處理水的製造手段沒有限定，例如可以使用離子交換樹脂、電去離子裝置、膜處理等手段。 The content or concentration of the mineral contained in the beverage of the present invention can be measured by a known method using an inductively coupled plasma (ICP) emission spectrometer or an atomic absorption spectrometer. The method for producing deionized water is not limited, and for example, ion exchange resin, electrodeionization device, membrane treatment, etc. can be used.
稀釋步驟中使用的蒸餾酒的種類沒有特別限定，例如可列舉：威士忌、白蘭地、烈酒(例如，伏特加、蘭姆酒、龍舌蘭酒、杜松燒酒、阿夸維特)、龍舌蘭酒、中性烈酒、利口酒類、燒酒。這些之中可以單獨使用一種，也可以組合使用二種以上。較佳地，該蒸餾酒為選自由威士忌、白蘭地、杜松燒酒、龍舌蘭酒及燒酒所組成的群組中的至少一種。該蒸餾酒特別較佳為威士忌或白蘭地。The type of distilled liquor used in the dilution step is not particularly limited, and examples thereof include: whiskey, brandy, spirits (e.g., vodka, rum, tequila, gin, aquavit), tequila, neutral spirits, liqueurs, and shochu. One of these can be used alone, or two or more can be used in combination. Preferably, the distilled liquor is at least one selected from the group consisting of whiskey, brandy, gin, tequila, and shochu. The distilled liquor is particularly preferably whiskey or brandy.
實施稀釋步驟的溫度較佳為未滿50℃，更佳為40℃以下，更佳為3~35℃。該溫度是指液溫。 對稀釋步驟中得到的稀釋液，視需求進行追加的處理後，進行容器填裝步驟。 The temperature for implementing the dilution step is preferably less than 50°C, more preferably below 40°C, and more preferably 3 to 35°C. This temperature refers to the liquid temperature. The diluted liquid obtained in the dilution step is subjected to additional treatment as required, and then the container filling step is performed.
(容器填裝步驟) 在容器填裝步驟中，將稀釋液填裝到預期1日以上不飲用的容器中。在本說明書中，關於稀釋液所使用的「填裝到容器」用語，是指將稀釋液放入容器中，並使該容器成為氣密或密封狀態的意思。然後，如此般獲得的飲料在本說明書中稱為「容器填裝飲料」。 (Container filling step) In the container filling step, the diluent is filled into a container that is not expected to be consumed for more than 1 day. In this manual, the term "filling into a container" used with respect to the diluent means putting the diluent into a container and making the container airtight or sealed. Then, the drink obtained in this way is referred to as "container-filled drink" in this manual.
所謂的「預期1日以上不飲用的容器」是指，一般在工廠生產並為了販賣而輸送至市場的飲料所被填裝進入的容器。在此情況下，為了輸送、保存，該飲料通常1日以上不飲用。不飲用的期間，可以是3日以上、1週以上或2週以上。然後，如果沒有本發明，填裝在此般容器中的飲料，被認為預期長期保存而大多進行加熱殺菌。該容器的形態沒有特別限定，例如可列舉：如罐等金屬容器、寶特瓶、紙盒、玻璃瓶、囊袋等。較佳地，該容器是罐等金屬容器、寶特瓶或玻璃瓶。The so-called "container not expected to be used for more than 1 day" refers to the container into which the beverage is generally produced in the factory and transported to the market for sale. In this case, the beverage is usually not consumed for more than 1 day for transportation and storage. The period of not drinking can be more than 3 days, more than 1 week or more than 2 weeks. Then, if there is no present invention, the beverage filled in such a container is considered to be expected to be stored for a long time and is mostly heat-sterilized. The shape of the container is not particularly limited, and examples thereof include: metal containers such as cans, plastic bottles, paper boxes, glass bottles, pouches, etc. Preferably, the container is a metal container such as a can, a plastic bottle or a glass bottle.
在本發明中，在實施稀釋步驟之後，包含容器填裝步驟都不實施加熱處理步驟。如背景技術項目所述，當如本發明般將具有酒精含量相對較低的飲料以容器填裝飲料的形態販賣時，出於衛生上的理由，大多實施加熱殺菌。因此，幾乎沒有動機在不進行加熱處理並保存如此般的飲料。儘管如此，本發明不實施加熱處理。然後，將不實施加熱處理，與使用去離子處理水進行組合，可以有效率地抑制容器填裝酒精飲料的劣化。In the present invention, after the dilution step is performed, no heat treatment step is performed including the container filling step. As described in the background technology item, when a beverage with a relatively low alcohol content is sold in the form of a container-filled beverage as in the present invention, heat sterilization is mostly performed for hygienic reasons. Therefore, there is almost no motivation to store such a beverage without heat treatment. Nevertheless, the present invention does not perform heat treatment. Then, by not performing heat treatment and combining it with the use of deionized water, the deterioration of the container-filled alcoholic beverage can be effectively suppressed.
不應實施的該加熱處理步驟的條件，例如，加熱溫度為50℃以上，處理時間為1分鐘以上；加熱溫度為50℃以上，處理時間為5分鐘以上。此溫度是指液溫。The conditions of the heat treatment step that should not be implemented include, for example, a heating temperature of 50°C or more and a treatment time of 1 minute or more; a heating temperature of 50°C or more and a treatment time of 5 minutes or more. This temperature refers to the liquid temperature.
(酒精含量) 以本發明的方法得到的飲料，是含有酒精的酒精飲料。本發明的飲料中的酒精含量較佳為1~10v/v%，更佳為3~9v/v%。 (Alcohol content) The beverage obtained by the method of the present invention is an alcoholic beverage containing alcohol. The alcohol content in the beverage of the present invention is preferably 1 to 10 v/v%, and more preferably 3 to 9 v/v%.
本說明書中記載的「酒精」用語，除非另有指明，是指乙醇(ethanol)的意思。 在本說明書中，飲料的酒精含量可以藉由任意公知的方法來測定，例如可以藉由振動式密度計來測定。具體而言，係調製視需求藉由過濾或超音波從飲料中除去二氧化碳的試樣，然後，將此試樣進行水蒸氣蒸餾，並測定所得餾液在15℃的密度。可以使用國稅廳預定分析法(平19國稅廳訓令第6號、平成19年6月22日改訂)的附表之「第2表 酒精含量與密度(15℃)及比重(15/15℃)換算表」來換算而求出。或者，也可以使用HPLC、氣相層析法來測定酒精含量。 The term "alcohol" in this manual means ethanol unless otherwise specified. In this manual, the alcohol content of a beverage can be measured by any known method, for example, by a vibration densitometer. Specifically, a sample is prepared to remove carbon dioxide from the beverage by filtration or ultrasound as needed, and then the sample is distilled with water vapor, and the density of the resulting distillate at 15°C is measured. It can be calculated by using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" in the appendix of the National Tax Agency's Preliminary Analysis Method (National Tax Agency Order No. 6, revised on June 22, 2001). Alternatively, HPLC or gas chromatography can be used to measure the alcohol content.
在一態樣中，以本發明的方法所獲得的酒精飲料中所含有的酒精中之源自蒸餾酒的酒精含量為10v/v%以上，較佳為20v/v%以上，更佳為40v/v%以上，更佳為80v/v%以上，更佳為90v/v%以上，更佳為100v/v%。In one embodiment, the alcohol content of the alcohol derived from distilled spirits in the alcohol contained in the alcoholic beverage obtained by the method of the present invention is 10 v/v% or more, preferably 20 v/v% or more, more preferably 40 v/v% or more, more preferably 80 v/v% or more, more preferably 90 v/v% or more, and more preferably 100 v/v%.
(二氧化碳) 本發明的酒精飲料可以含有二氧化碳。可以使用本業者通常已知的方法將飲料賦予二氧化碳，例如，但不限定於該些，可以在加壓下將二氧化碳溶解在飲料，也可以使用Tuchenhagen公司的碳酸化器等之混合器，在配管中混合二氧化碳及飲料，或者，可以藉由將飲料噴霧噴入充滿二氧化碳的儲槽中，使二氧化碳被飲料吸收。適宜地使用該些手段來調節二氧化碳壓力。 (Carbon dioxide) The alcoholic beverage of the present invention may contain carbon dioxide. Carbon dioxide may be imparted to the beverage using methods generally known to those skilled in the art, such as, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as Tuchenhagen's carbonator, or by spraying the beverage into a tank filled with carbon dioxide so that the carbon dioxide is absorbed by the beverage. These means are appropriately used to adjust the carbon dioxide pressure.
當本發明的飲料含有二氧化碳時，該二氧化碳壓力沒有特別限制，較佳為0.7~4.5kgf/cm 2，更佳為0.8 ~2.8kgf/cm 2。在本發明中，二氧化碳壓力可以使用京都電子工業製的氣體體積測定裝置GVA-500A來進行測定。例如，將試樣的溫度設為20℃，將前述氣體體積測定裝置之容器內的空氣中的氣體去除(洩氣)、搖動後，測定二氧化碳壓力。在本說明書中，除非另有說明，二氧化碳壓力是指20℃下的二氧化碳壓力的意思。 (其他步驟) 本發明之製造方法可以在不損害本發明的效果的範圍內，包含追加的步驟。例如，可以將追加的成分添加到蒸餾酒、稀釋液中。該追加的成分的實例如以下「其他成分」的項目所示。 When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, and is preferably 0.7~4.5kgf/ cm2 , and more preferably 0.8~2.8kgf/ cm2 . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industries. For example, the temperature of the sample is set to 20°C, the gas in the air in the container of the aforementioned gas volume measuring device is removed (deflated), and shaken, and then the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure means the carbon dioxide pressure at 20°C. (Other steps) The production method of the present invention may include additional steps within the scope that does not impair the effects of the present invention. For example, additional ingredients can be added to distilled wine or a diluent. Examples of the additional ingredients are shown in the following "Other ingredients" item.
在一態樣中，本發明之製造方法不包含為了除菌而對稀釋液進行膜過濾的步驟。該膜過濾的實例是使用如PVDF、纖維素酯、乙酸纖維素、PES(聚醚碸)等作為材料之過濾用的膜過濾器之膜過濾。該過濾器的孔徑沒有特別限制，可以適用從超過0.10μm至1.00μm的範圍。In one embodiment, the manufacturing method of the present invention does not include a step of membrane filtering the dilute solution for sterilization. An example of the membrane filtration is a membrane filtration using a membrane filter such as PVDF, cellulose ester, cellulose acetate, PES (polyether sulphate) or the like as a material for filtration. The pore size of the filter is not particularly limited, and can be applied in the range of more than 0.10 μm to 1.00 μm.
在一態樣中，本發明之製造方法不包含對稀釋液進行加熱殺菌以外的殺菌處理的步驟。此般殺菌步驟的實例是脈波殺菌步驟、高壓殺菌步驟。其中，所謂的脈波殺菌步驟是指，藉由向液體施加短幅的高電壓脈波來進行殺菌的手法。所謂的高壓殺菌步驟是指，藉由向液體施加超高壓來進行殺菌的方法。In one embodiment, the manufacturing method of the present invention does not include a step of sterilizing the dilute liquid other than heating sterilization. Examples of such sterilization steps are pulse sterilization steps and high-pressure sterilization steps. The so-called pulse sterilization step refers to a method of sterilizing by applying a short high-voltage pulse to a liquid. The so-called high-pressure sterilization step refers to a method of sterilizing by applying ultra-high pressure to a liquid.
(其他成分) 本發明的酒精飲料還可以在不損害本發明的效果的範圍內，含有通常調配到飲料中的添加劑，例如香料、維他命、色素類、調味料、萃取物類、pH調整劑、品質穩定劑等。 (Other ingredients) The alcoholic beverage of the present invention may also contain additives commonly used in beverages, such as spices, vitamins, pigments, seasonings, extracts, pH adjusters, quality stabilizers, etc., within the range that does not impair the effects of the present invention.
在一態樣中，本發明的酒精飲料不含有保存劑。該保存劑的實例是苯甲酸、山梨酸、對羥安息香酸酯。 (數值範圍) 為了使記載明確化，本說明書中的數值範圍都包含其端點，即包含其下限值及上限值。例如，「1~2」表示的範圍是包含1及2。 實施例 In one embodiment, the alcoholic beverage of the present invention does not contain a preservative. Examples of the preservative are benzoic acid, sorbic acid, and hydroxybenzoate. (Numerical range) In order to make the description clear, the numerical ranges in this specification include their endpoints, that is, include their lower limit and upper limit. For example, the range represented by "1~2" includes 1 and 2. Example
以下，基於試驗例對本發明進行說明，但本發明並不限定於該些的例子。 (試驗例1) 水的種類及加熱處理的影響 稀釋蒸餾酒而獲得的飲料，隨著時間劣化並使味道的風味(深度)降低，或生成變味。 The present invention is described below based on test examples, but the present invention is not limited to these examples. (Test Example 1) Effect of water type and heat treatment Beverages obtained by diluting distilled liquor deteriorate over time and the flavor (depth) of the taste decreases or an off-flavor is generated.
另一方面，蒸餾酒中所包含之被稱為雜醇的成分(正丙醇、異丁醇、活性戊醇(2-甲基-1-丁醇)、異戊醇)被認為可以遮蔽蒸餾酒的變味，或者有助於味道的風味(深度)。On the other hand, components called impurity alcohols (n-propanol, isobutanol, active amyl alcohol (2-methyl-1-butanol), isoamyl alcohol) contained in distilled liquor are believed to mask the off-flavor of distilled liquor or contribute to the flavor (depth) of the taste.
本試驗例中，已確認水的種類及加熱處理給予雜醇含量、飲料之味道的風味(深度)以及變味之經時變化的影響。 具體而言，對非去離子處理水之含碳酸天然水(以下，有時稱為「非去離子」。鎂、鈣、鉀及鈉的總含量為22.8ppm。)、含碳酸去離子處理水(以下，有時稱為「去離子」。鎂、鈣、鉀及鈉的總含量為4.5 ppm。)之二種類型，各自實施以下實驗。其中，含碳酸天然水是將碳酸加入天然水中來調製，含碳酸去離子處理水是將碳酸加入去離子處理水中來調製。 In this test example, the influence of water type and heat treatment on the impurity content, the flavor (depth) of the taste of the beverage, and the change of taste over time was confirmed. Specifically, the following experiments were conducted on two types of water: carbonated natural water (hereinafter, sometimes referred to as "non-deionized". The total content of magnesium, calcium, potassium and sodium is 22.8 ppm) and carbonated deionized water (hereinafter, sometimes referred to as "deionized". The total content of magnesium, calcium, potassium and sodium is 4.5 ppm). The carbonated natural water is prepared by adding carbonic acid to natural water, and the carbonated deionized water is prepared by adding carbonic acid to deionized water.
將市售蒸餾酒之威士忌(尊尼獲加之紅牌)使用水進行稀釋，得到稀釋液。稀釋在4℃實施。接著，將得到的稀釋液填裝到容器，調製酒精含量為7v/v%的容器填裝酒精飲料。此時，調製複數個飲料。所得飲料的二氧化碳壓力為2.0kgf/cm 2。 Commercially available distilled whiskey (Johnny's Plus Red Label) was diluted with water to obtain a dilution. The dilution was performed at 4°C. Then, the obtained dilution was filled into a container to prepare a container-filled alcoholic beverage having an alcohol content of 7 v/v%. In this case, multiple beverages were prepared. The carbon dioxide pressure of the obtained beverage was 2.0 kgf/cm 2 .
將所得容器填裝酒精飲料的一部分直接進行保存試驗(4℃5日、35℃5日之兩種的條件下)，之後進行成分分析及官能評價。 為了進行比較，將該飲料的另一部分進行加熱處理步驟(50℃，5分鐘)，之後進行上述保存試驗、成分分析及官能評價。 A portion of the obtained container filled with alcoholic beverages was directly subjected to storage tests (under two conditions: 4°C for 5 days and 35°C for 5 days), followed by component analysis and sensory evaluation. For comparison, another portion of the beverage was subjected to a heat treatment step (50°C for 5 minutes), followed by the above-mentioned storage test, component analysis and sensory evaluation.
(成分分析) 在成分分析中，將被認為是對味道的風味(深度)與遮蔽劣化臭具有貢獻之雜醇的正丙醇、異丁醇、活性戊醇(2-甲基-1-丁醇)、異戊醇作為對象。依以下的分析條件實施氣相層析法。 (Component analysis) In the component analysis, n-propanol, isobutanol, active amyl alcohol (2-methyl-1-butanol), and isoamyl alcohol, which are considered to be impurities that contribute to the flavor (depth) of the taste and mask the deterioration odor, were selected as the objects. The gas chromatography method was carried out under the following analysis conditions.
(分析條件) 使用機器：安捷倫科技公司 GC：6890N 使用管柱：SUPELCO 5% CARBOWAX 20Mon 80/120 Carbopack B AW 8FT x 1/4IN x2mmID GLASS Packed Column 載體氣體：氮氣 流量(Flow)：19.5mL/min 注入口溫度：200℃ 管柱溫度：70℃(保持0分鐘)~154℃(保持10分鐘)，升溫速度4℃/min 注入量：1.0μL 檢測器：FID 檢測溫度：210℃ 分析結果如下表所示。成分量以 ppm(重量/容量)表示。此外，表中的「Alc.7%」是指酒精含量為7v/v%的意思。 (Analysis conditions) Machine used: Agilent Technologies GC: 6890N Column used: SUPELCO 5% CARBOWAX 20Mon 80/120 Carbopack B AW 8FT x 1/4IN x2mmID GLASS Packed Column Carrier gas: Nitrogen Flow rate: 19.5mL/min Inlet temperature: 200℃ Column temperature: 70℃ (hold for 0 minutes) ~ 154℃ (hold for 10 minutes), heating rate 4℃/min Injection volume: 1.0μL Detector: FID Detection temperature: 210℃ The analysis results are shown in the table below. The component amount is expressed in ppm (weight/volume). In addition, "Alc.7%" in the table means that the alcohol content is 7v/v%.
[表1]
(ppm)
從此結果可以清楚得知以下內容。 在稀釋蒸餾酒而獲得的飲料中，被認為有助於抑制劣化的雜醇成分的含量在保存過程減少。 The following is clear from this result. In beverages obtained by diluting distilled liquor, the content of the alcohol component that is believed to help inhibit deterioration decreases during storage.
相對於此，當將非去離子處理水替換為去離子處理水時，或者當飲料不進行加熱處理時，可以抑制該雜醇成分的降低。進一步地，根據本發明，藉由將該些組合，可以非常有效率地抑制該降低。In contrast, when non-deionized water is replaced with deionized water, or when the beverage is not subjected to heat treatment, the reduction of the impurity alcohol component can be suppressed. Furthermore, according to the present invention, by combining these, the reduction can be very effectively suppressed.
為了更明確地表示本發明的優異效果，從表1的資料可以理解，由去離子處理水、不進行加熱處理以及兩者的組合導致之抑制雜醇降低的程度如下所示(為了方便，僅表示於4℃保存5日所獲得的結果)。具體而言，將使用非去離子處理水並進行加熱處理所得到的飲料作為對照，藉由將其成分濃度與條件變更(水的變更、加熱處理的省略)所得到的飲料的成分濃度的差，作為抑制降低的程度。In order to more clearly show the excellent effect of the present invention, it can be understood from the data in Table 1 that the degree of inhibition of the reduction of impurities by deionized water, no heat treatment, and the combination of the two is as follows (for convenience, only the results obtained by storing at 4°C for 5 days are shown). Specifically, the difference between the concentration of the components of the beverage obtained by using non-deionized water and heat treatment as a control and the concentration of the components of the beverage obtained by changing the conditions (changing the water and omitting the heat treatment) is used as the degree of inhibition of the reduction.
[表2]
抑制雜醇降低的程度(於4℃保存5日)
從此結果可知，將去離子處理水與不進行加熱處理組合，可以得到超過該些相加效果之大幅優異的抑制降低的效果。 此外，根據表1，被認為有助於抑制劣化之雜醇成分的含量不受飲料剛調製後的水的種類的影響。但是，在保存試驗中該成分的含量明顯減少，並且當水的種類不同則其減少量也不同。因此，本發明的抑制劣化效果對於填裝到預期1日以上不飲用的容器的飲料特別有用。 From this result, it can be seen that the combination of deionized water and no heat treatment can obtain a significantly superior inhibitory effect that exceeds the additive effects. In addition, according to Table 1, the content of impurity components that are believed to contribute to the inhibition of deterioration is not affected by the type of water used just after the beverage is prepared. However, the content of this component was significantly reduced in the storage test, and the amount of reduction was different when the type of water was different. Therefore, the inhibitory effect of the present invention is particularly useful for beverages filled in containers that are not expected to be consumed for more than 1 day.
(官能評價) 在官能評價中，讓經訓練的4名官能檢查員對所得到的飲料進行「塑膠臭味」、「味道的風味(深度)」、「綜合評價」之評價。 (Sensory evaluation) In the sensory evaluation, four trained sensory inspectors evaluated the drinks on "plastic odor", "flavor (depth)", and "overall evaluation".
「塑膠臭味」的評價基準如下。 5點：感覺很強烈 4點：有感覺 3點：有點感覺不到 2點：有點沒感覺 1點：完全沒有感覺 「味道的風味(深度)」的評價基準如下。 The evaluation criteria for "plastic odor" are as follows. 5 points: Very strong 4 points: Perceptible 3 points: Somewhat imperceptible 2 points: Somewhat insensitive 1 point: Not perceptible at all The evaluation criteria for "flavor (depth)" are as follows.
5點：感覺很強烈 4點：有感覺 3點：有點感覺不到 2點：有點沒感覺 1點：完全沒有感覺 「綜合評價」的評價基準如下。 5 points: Very strong feeling 4 points: Feeling 3 points: A little bit feeling 2 points: A little bit feeling 1 point: No feeling at all The evaluation criteria for "Overall Evaluation" are as follows.
5點：非常好吃 4點：好吃 3點：有點好吃 2點：有點不好吃 1點：不好吃 接著，求出各項目的分數的平均值。結果如表所示。尚且，為了減少評價之個體差異，官能檢查員在事前使用對應各分數的標準試樣，確立各分數與味道的關係的共識。 5 points: Very delicious 4 points: Delicious 3 points: Somewhat delicious 2 points: Somewhat unpalatable 1 point: Unpalatable Next, the average score of each item was calculated. The results are shown in the table. In addition, in order to reduce individual differences in evaluation, sensory inspectors used standard samples corresponding to each score in advance to establish a consensus on the relationship between each score and taste.
[表3] [table 3]
獲得的官能評價結果與上述關於雜醇成分的結果一致，以去離子處理水稀釋蒸餾酒，與稀釋後不實施加熱處理的組合，明顯可以有效率地抑制以水稀釋蒸餾酒而獲得的容器填裝酒精飲料的劣化。The sensory evaluation results obtained are consistent with the above results on impurity alcohol components. The combination of diluting the distilled wine with deionized water and not applying heat treatment after dilution can effectively suppress the deterioration of container-filled alcoholic beverages obtained by diluting the distilled wine with water.
尚且，將使用去離子處理水而不進行加熱處理所調製的容器填裝酒精飲料，在28℃保存30日後，取出內容物並觀察外觀，結果沒有發現異常。因此，認為沒有發生明顯的微生物的增殖。Furthermore, when alcoholic beverages were prepared in containers using deionized water without heat treatment and stored at 28°C for 30 days, the contents were taken out and the appearance was observed, and no abnormality was found. Therefore, it is believed that no significant microbial growth occurred.
(試驗例2)酒精含量的影響 變更酒精含量並實施官能評價。 具體而言，除了變更威士忌的使用量，實施與試驗例1同樣的操作，將酒精含量調製為1v/v%、3v/v%及10v/v%的飲料。所得飲料的二氧化碳壓力為2.0kgf/cm 2。 (Test Example 2) Effect of Alcohol Content Sensory evaluation was performed by changing the alcohol content. Specifically, the same operation as in Test Example 1 was performed except that the amount of whiskey used was changed, and beverages with alcohol contents of 1 v/v%, 3 v/v%, and 10 v/v% were prepared. The carbon dioxide pressure of the obtained beverages was 2.0 kgf/cm 2 .
接著，實施與試驗例1同樣的官能試驗。結果如以下所示。尚且，表中的「Alc. 1%」是指酒精含量為1 v/v%的意思。這同樣適用於類似的記載。Next, the same sensory test as in Test Example 1 was performed. The results are shown below. In addition, "Alc. 1%" in the table means that the alcohol content is 1 v/v%. The same applies to similar descriptions.
[表4] [Table 4]
即使變更酒精含量，也觀察到與試驗例1同樣的傾向。 (試驗例3)蒸餾酒的種類的影響 除了變更蒸餾酒此點之外，實施與試驗例1同樣的操作，調製複數個容器填裝酒精飲料。使用的蒸餾酒為伏特加(Smirnoff)、龍舌蘭酒(ESPECIAL GOLD、JOSE CUERVO)、杜松燒酒(Bombay Sapphire、Bombay Spirits)、燒酒(黑霧島、霧島酒造股份有限公司)。所得飲料的酒精含量為7v/v%。所得飲料的二氧化碳壓力為2.0kgf/cm 2。 Even when the alcohol content was changed, the same tendency as in Experimental Example 1 was observed. (Experimental Example 3) Effect of the type of distilled liquor Except for changing the distilled liquor, the same operation as in Experimental Example 1 was carried out to prepare alcoholic beverages in multiple containers. The distilled liquors used were vodka (Smirnoff), tequila (ESPECIAL GOLD, JOSE CUERVO), juniper shochu (Bombay Sapphire, Bombay Spirits), and shochu (Kurokishima, Kirishima Shuzo Co., Ltd.). The alcohol content of the obtained beverage was 7 v/v%. The carbon dioxide pressure of the obtained beverage was 2.0 kgf/cm 2 .
接著，實施與試驗例1同樣的官能試驗(對於杜松燒酒，評價柑橘變味來代替塑膠臭味；對於燒酒，評價油臭味來代替塑膠臭味)。結果如以下所示。Next, the same sensory test as in Test Example 1 was conducted (for juniper liqueur, citrus off-flavor was evaluated instead of plastic odor; for liqueur, oily odor was evaluated instead of plastic odor). The results are shown below.
[表5] [table 5]
即使變更蒸餾酒的種類，也觀察到與試驗例1同樣的傾向。 將使用杜松燒酒的飲料、使用龍舌蘭酒的飲料以及使用伏特加的飲料，在28℃保存30日後，取出內容物並觀察外觀，結果沒有發現異常。因此，認為沒有發生明顯的微生物的增殖。 Even when the type of distilled liquor was changed, the same tendency as in Test Example 1 was observed. After storing the drinks using juniper schnapps, tequila, and vodka at 28°C for 30 days, the contents were taken out and the appearance was observed. No abnormality was found. Therefore, it is believed that no significant microbial growth occurred.
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