JPH0759185B2 - How to improve the taste of alcoholic beverages - Google Patents

Description

The present invention relates to a taste improving material for alcoholic beverages for improving the taste of alcoholic beverages.

The difference in personal taste of alcoholic beverages such as wine, brandy, and whiskey is from the shape of the bottle to the taste.
Many factors are interrelated, and individual differences are large.

However, in recent years, among whiskeys, especially among alcoholic beverages, the taste and trend of consumers are mellow, light,
Furthermore, there is a demand for economic efficiency and quality, and at the same time, whiskey development that follows these trends is being advanced, and the unique taste and richness of whiskey is also changing. On the other hand, although existing whiskeys are still favored in terms of other elements such as richness and fragrance, the existing whiskey considering economy is good in flavor, aroma and taste, but mellow. In addition, it was a tingling stimulus. Moreover, whiskeys currently under development are not yet mellow and light, with a rich and aromatic whiskey. Moreover, the above trends are not limited to whiskey, but are related to all alcoholic beverages, and there is no one satisfying such trends as with whiskey.

In view of the above, the present inventors, as a result of diligent research, surprisingly, the hydroxyapatite sintered body eliminates irritation to the tongue in the taste of whiskey, without changing the quality of the alcoholic beverage, mellowness and The present invention has been achieved by finding the fact that lightness is realized.

Hereinafter, the material composition, the manufacturing method, the shape or structure, the usage mode and the like of the taste improving material for alcoholic beverages of the present invention will be described in detail.

Manufacturing Method In the present invention, "hydroxyapatite" means not only a pure product whose chemical composition is represented by Ca ₁₀ (PO ₄ ) ₆ (OH) ₂ but also 1-10% of a carbonate (C
It may also contain O ₃ ) ions, fluorine, and chlorine ions.

On the other hand, the sintered body is generally compression-molded with hydroxyapatite powder into a desired shape under a pressure of about 500 to 3,000 Kg / cm ² by a mold or a rubber press, and then 700 to
It is obtained by sintering at a temperature of about 1,300 ° C., but for details, refer to the following known art. That is,
JP-A-51-40400, 52-142707, 52-147606, 52
-149895, 53-110999, JP-B-57-40776 and 57-4
No. 0803 Publications.

When the sintered body is a porous body, a binder was added to the hydroxyapatite powder to form a slurry, which was impregnated with a porous polymer material such as polyurethane foam and fired at 900 ° C to 1,300 ° C.

When it was made into granules or fluid, apatite slurry was made into granules with a granulator and then calcined at 900 ° C to 1,300 ° C.

The passage speed of the whiskey can be varied by changing the diameter of the granules or the pore diameter of the porous body, and it is particularly preferable to use the diameter of 1 μm to 1 mm.

Shape or Structure The taste improving material for alcoholic beverages of the present invention can be formed as desired according to the purpose of use, and a typical example thereof will be described in detail with reference to the accompanying drawings.

FIG. 1 shows a container having an inlet 11 and an outlet 12,
Rod-shaped hydroxyapatite sintered body 13 parallel to
Is arranged. FIG. 2 shows a container similar to that of FIG. 1 in which a whiskey inlet 21 and a mesh filter are arranged, and a granular hydroxyapatite sintered body 23 is placed inside. FIG. 3 shows a porous body 33 of a hydroxyapatite sintered body arranged in the same container as in FIG. FIG. 4 shows a product directly immersed in a whiskey container. The container for the hydroxyapatite sintered body is
The whiskey may be placed in the spout of a whiskey container, or a rod-shaped hydroxyapatite sintered body may be formed and the whiskey may be stirred.

As is clear from the above, the taste improver for alcohols of the present invention can have various shapes and structures in use, and is not particularly limited in form.

Also, in the usage mode, the hydroxyapatite sintered body can be soaked in or passed through whiskey, and it has a simple structure and can produce a mild and soft whiskey while suppressing irritation to the tongue and producing remarkable effects. is there.

Next, the present invention will be specifically described with reference to examples.

Example I Hydroxyapatite powder was obtained by gradually dropping 0.5 mol / l calcium hydroxide and 0.3 mol / l phosphoric acid solution, reacting them at 37 ° C. for 1 day, synthesizing them, and filtering and drying them.

A binder was added to 15 g of this synthetic powder to form a slurry,
Granulate the granules with an average diameter of 5 mm using a granulator.
And sintered for 1 hour.

Next, the cylindrical body made of polyethylene of this granule has an inner diameter comparable to the outer diameter of the spout of the whiskey container, and is fitted with the spout of the whiskey. This cylinder has a vent 5
4, an inlet 52 and an outlet 51 are provided, and a mesh thin film made of polyethylene is arranged in each. The above-mentioned granules were housed inside this mesh thin film to obtain the filter shown in FIG.

Commercially available secondary liquor (manufactured by Suntory) was filtered through a filter using the above taste improver for alcoholic beverages, and sensory evaluation was carried out by a panel of 20 people. The results shown in Table 1 were obtained.

All items had a significant difference with a risk rate of 1% or less.

Example II 15 g of the same hydroxyapatite powder as in Example 1 was filled in a mold having an inner diameter of 15 mm and a length of 30 mm and compression-molded at a pressure of 500 Kg / cm ² to obtain a green compact having a bulk density of 1.6 g / cm ^2. It was This one
It was sintered at 250 ° C. for 1 hour. The above hydroxyapatite sintered body is a commercially available secondary liquor (manufactured by Nikka Whiskey) 250c
After soaking in c for about 1 minute and stirring, a sensory evaluation was conducted by a panel of 20 people, and the results shown in Table 2 were obtained.

All items had a significant difference with a risk rate of 1% or less.

[Brief description of drawings]

1, 2 and 3 are sectional views showing an embodiment of the present invention. FIG. 4 is a sectional view showing an embodiment in which the present invention is dipped in whiskey. FIG. 5 is a partial sectional view showing an embodiment in which the present invention is attached to the spout of a whiskey container. 11, 21, 31, 52 …… Injection port 12, 22, 32, 51 …… Injection port 13, 14 …… Sintered hydroxyapatite 23 …… Sintered granular hydroxyapatite 33 …… Porous hydroxyapatite Sintered body 24 …… Mesh 54 …… Ventilation port

Claims (1)

[Claims] 1. A method for improving the taste of an alcoholic beverage, which comprises passing the alcoholic beverage through the hydroxyapatite or immersing the hydroxyapatite in the alcoholic beverage.