AU2016346552B2

AU2016346552B2 - Alcohol-tasting beverage

Info

Publication number: AU2016346552B2
Application number: AU2016346552A
Authority: AU
Inventors: Satoru Kaji; Toshiharu Nakajima; Hiroyuki Urabe
Original assignee: Suntory Holdings Ltd
Current assignee: Suntory Holdings Ltd
Priority date: 2015-10-28
Filing date: 2016-10-28
Publication date: 2021-02-04
Anticipated expiration: 2036-10-28
Also published as: JP6879922B2; AU2016346552A1; WO2017073704A1; JPWO2017073704A1

Abstract

The purpose of the present invention is to provide an alcohol-tasting beverage with an intensified depth of flavor similar to brown spirits. This alcohol-tasting beverage is obtained by including at least one compound selected from the group consisting of sinapaldehyde, coniferyl aldehyde, and syringaldehyde.

Description

DESCRIPTION ALCOHOL-TASTING BEVERAGE TECHNICAL FIELD

[0001] The present invention relates to a novel type of alcohol-taste beverage provided with fullness of taste like brown spirits obtained by causing an alcohol-taste beverage to comprise

a prescribed or larger amount of a specific aldehyde, and a process for producing the same.

BACKGROUND ART

[0002] An alcohol-taste beverage generally refers to a beverage having a lower alcohol content than a usual alcoholic beverage or a beverage containing substantially no alcohol.

Alcohol-taste beverages are widely available in the marketplace. A usual alcoholic beverage generally has slight stimulating flavor or an alcohol-like relish, which is derived

from an alcohol. An alcohol-taste beverage contains little or no alcohol but has slight

stimulating flavor and the like, and hence has relish as if it contained an alcohol.

[0003] It is one of important objects that an alcohol-taste beverage has relish as if it contained an alcohol. To achieve this object, various methods have been disclosed such as a

method in which a weakly acidic polymeric pigment is contained in a prescribed range (PTL

1) and a method in which an aliphatic alcohol having 4 or 5 carbon atoms and an astringent

taste imparting substance are contained in a prescribed range (PTL 2). Therefore, a product merely having relish as if it contained an alcohol is difficult to differentiate from existing

alcohol-taste beverages widely available in the marketplaces, and a novel merit is desired to be provided.

[0004] Accordingly, it is disclosed that a non-alcoholic umeshu (ume liquor) beverage

having flavor peculiar to umeshu reproduced by using an umeshu extract that is produced by

distilling umeshu under reduced pressure to obtain a residual liquid and by adding water to

the residual liquid to adjust Brix of the residual liquid to 50 to 70 (PTL 3); a method for improving retention of foaming of a nonfermented alcohol-taste beverage having beer taste by adding indigestible dextrin (PTL 4); and the like.

[0005] Whiskey has become popular in recent years, and some consumers desire an

alcoholic beverage having genuine relish aged in a barrel. Various types alcohol-taste beverages have been developed so far, and most of these beverages are a beer-taste beverage

or a chuhai (shochu-highball)-taste beverage.

CITATION LIST PATENT LITERATURE

[0006] PTL 1: Japanese Patent Laid-Open No. 2014-132896

PTL 2: Japanese Patent Laid-Open No. 2012-60975

PTL 3: Japanese Patent Laid-Open No. 2013-42751

PTL 4: Japanese Patent Laid-Open No. 2014-180269

SUMMARY OF INVENTION TECHNICAL PROBLEM

[0007] In this manner, although a large number of alcohol-taste beverages are on the market,

a brown spirits-like alcohol-taste beverage having genuine relish as if it was stored and aged

in a barrel cannot be found. An object of the present invention is to provide a brown spirits

like alcohol-taste beverage.

SOLUTION TO PROBLEM

[0008] The present inventors made examination on various alcoholic beverages, and found

that a specific aldehyde imparts fullness of taste like brown spirits to an alcohol-taste

beverage. The present inventors accomplished the present invention on the basis of this

finding.

[0009] The present invention provides the following, to which the present invention is not

limited:

(1) An alcohol-taste beverage comprising at least one selected from the group

consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(2) The beverage according to (1), comprising the at least one selected from the

group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total

amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is I ppb or

more.

(3) The beverage according to (1) or (2), wherein an amount of the sinapyl aldehyde

is 2 ppb or more.

(4) The beverage according to any of (1) to (3), wherein an amount of the coniferyl

aldehyde is 2 ppb or more.

(5) The beverage according to any of (1) to (4), wherein an amount of the

syringaldehyde is 15 ppb or more. (6) The beverage according to any of (1) to (5), wherein an alcohol content of the

beverage is less than 1% (v/v). (7) The beverage according to any of (1) to (6), comprising a carbon dioxide gas.

(8) The beverage according to any of (1) to (7), comprising an acidity imparting

substance.

(9) The beverage according to (8), wherein an acidity derived from the acidity

imparting substance is 0.02 to 0.4 g/100 ml in terms of citric acid.

(10) The beverage according to any of (1) to (9), comprising water-soluble dietary

fiber. (11) A dealcoholized extract comprising at least one selected from the group

consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(12) A beverage comprising the dealcoholized extract according to (11), wherein a

total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 40 ppb

or more.

(13) A process for producing an alcohol-taste beverage, comprising a step of

blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(14) The process according to (13), comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and

syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and

the syringaldehyde is 1 ppb or more.

(15) The process according to (13) or (14), comprising a step of blending the sinapyl

aldehyde in an amount of 2 ppb or more.

(16) The process according to any of (13) to (15), comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more. (17) The process according to any of (13) to (16), comprising a step of blending the syringaldehyde in an amount of 15 ppb or more.

(18) The process according to any of(13) to (17), comprising a step of blending an acidity imparting substance and adjusting an acidity derived from the acidity imparting

substance to 0.02 to 0.4 g/100 ml in terms of citric acid.

(19) A method for imparting fullness of taste like brown spirits to an alcohol-taste

beverage, comprising a step of blending at least one selected from the group consisting of

sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(20) The method according to (19), comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and

the syringaldehyde is adjusted to I ppb or more.

(21) The method according to (19) or (20), comprising a step of blending the sinapyl

aldehyde in an amount of 2 ppb or more.

(22) The method according to any one of (19) to (21), comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more.

(23) The method according to any of (19) to (22), comprising a step of blending the syringaldehyde in an amount of 15 ppb or more.

(24) The method according to any of (19) to (23), comprising a step of blending an acidity imparting substance and adjusting an acidity derived from the acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.

ADVANTAGEOUS EFFECTS OF INVENTION

[0010] The present invention provides a novel valuable alcohol-taste beverage having

fullness of taste like brown spirits. A similar effect can be exhibited in an alcoholic

beverage. It can be blended with a chuhai or the like to impart fullness of taste like brown

spirits.

DESCRIPTION OF EMBODIMENTS

[0011] <Alcohol-taste Beverage>

The present invention provides an alcohol-taste beverage. Herein, the term "alcohol-taste beverage" refers to a beverage having a taste of an alcoholic beverage. Here, the alcoholic beverage may be one obtained through fermentation, or may be one obtained

not through this step. Besides, the alcoholic beverage may be a synthetic alcohol,

Examples of the alcoholic beverage include, but are not limited to, whiskeys (such as scotch

whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), liqueurs,

brandies (such as cognac, calvados and armagnac), highballs, shochu, chuhai, wines (such as

red wines, white wines and rose wines), cider, sherry, sake, umeshu and Shaoxing wine, and

a mixture thereof or the like. Preferable examples include whiskeys, spirits, liqueurs,

brandies and highballs. It is noted that the term "alcohol" as used herein means ethanol

unless otherwise mentioned.

[0012] The alcohol-taste beverage comprises at least one selected from the group consisting

of sinapinaldehyde (CAS number: 4206-58-0, hereinafter referred to as the "sinapyl

aldehyde"), coniferaldehyde (CAS number: 458-36-6, hereinafter referred to as the "coniferyl

aldehyde") and 4-hydroxy-3,5-dimethoxybenzaldehyde (CAS number: 134-96-3, hereinafter

referred to as the "syringaldehyde"). Specifically, the alcohol-taste beverage may comprise

the sinapyl aldehyde, the coniferyl aldehyde or the syringaldehyde alone, or may comprise two or three of these. Two of these refer to combinations of the sinapyl aldehyde and the coniferyl aldehyde, the sinapyl aldehyde and the syringaldehyde, and the coniferyl aldehyde and the syringaldehyde. Besides, three of these refer to a combination of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde.

[0013] Each of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde maybe obtained from a plant, an animal, a microorganism or other natural product, or any of food

and drink, or may be chemically synthesized. For example, it may be obtained from a plant through an extraction operation or the like, a target substance produced by fermentation of a

microorganism may be obtained through an extraction operation or the like, or a target

substance produced through an aging process of food or drink such as an alcohol may be

obtained through an extraction operation or the like. Alternatively, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be organic chemically synthesized by a

method known to those skilled in the art. Besides, a commercially available product such as a flavor comprising at least one of the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde may be obtained. In other words, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be obtained by any method.

[00141 The alcohol-taste beverage can comprise the sinapyl aldehyde. Thealcohol-taste beverage can comprise the sinapyl aldehyde in an amount effective for imparting fullness of

taste like brown spirits, and can comprise it in an amount of 2 ppb or more, preferably 5 ppb or more, more preferably 25 ppb or more, further preferably 50 ppb or more, and still further

preferably 200 ppb or more. The upper limit of the amount of the sinapyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 104 ppb or less, preferably

3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb or less, and further preferably 1.0 x 104

ppb or less, if necessary. Herein, the fullness of taste like brown spirits means aged flavor caused when stored in a barrel, and is different from alcohol-like relish that an alcoholic

beverage generally has, namely, stimulating flavor that an alcohol itself has.

[0015] The alcohol-taste beverage can comprise the coniferyl aldehyde. Thealcohol-taste beverage can comprise the coniferyl aldehyde in an amount effective for imparting fullness of taste like brown spirits, and can comprise it in an amount of 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, further preferably 360 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the coniferyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb or less, and further preferably 1.0 x 104 ppb or less, if necessary.

[0016] The alcohol-taste beverage can comprise the syringaldehyde. Thealcohol-taste beverage can comprise the syringaldehyde in an amount effective for imparting fullness of

taste like brown spirits, and can comprise it in an amount of 15 ppb or more, preferably 20

ppb or more, more preferably 100 ppb or more, further preferably 200 ppb or more, and still

further preferably 1200 ppb or more. The upper limit of the amount of the syringaldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 104 ppb or less,

preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb or less, and further preferably

1.0 x 104 ppb or less, if necessary.

[0017] A total amount of the one or more selected from the group consisting of the sinapyl

aldehyde, the coniferyl aldehyde and the syringaldehyde in the alcohol-taste beverage can be

preferably 1 ppb or more, more preferably 5 ppb or more, further preferably 7 ppb or more

and still further preferably 200 ppb or more. The upper limit of the total amount is not especially limited, but may be 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more

preferably 2.0 x 104 ppb or less, and further preferably 1.0 x 104 ppb or less, if necessary.

[0018] The amounts of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde

in a beverage can be measured by using high performance liquid chromatography (HPLC),

ultra-high performance liquid chromatography (UHPLC) or the like. For example, the measurement can be performed by using the following type of analyzer and conditions:

[0019] Type of Analyzer: LC HP 1100 series (Agilent Technologies)

Column: Phenomenex Luna 5 C18(2) 100A 150*4.60 mm (OOF-4252-EO)

Column Temperature: 400 C

Detector: UV-VIS

Injection Amount: 5.0 pl

A sample to be used for the analysis may not be concentrated before the analysis, but may be concentrated, if necessary. When concentrated, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde to be analyzed can be easily detected. A concentration method is not especially limited, and any of methods known to those skilled in the art can be employed.

[0020] The alcohol-taste beverage may comprise alcohol. The alcohol content can be freely adjusted, and may be, for example, less than 1% (v/v), less than 0.8% (v/v), less than 0.5% (v/v), less than 0.2% (v/v) or 0% (v/v). Alternatively, the alcohol-taste beverage may be non-alcoholic. The alcohol-taste beverage is preferably, but not limited to, a non

alcoholic beverage.

[0021] The alcohol content can be measured using, for example, a vibration type density

meter. More specifically, an alcoholic beverage to be measured is subjected to filtration or ultrasonication to prepare a sample not comprising a carbon dioxide gas, the sample is distilled on an open fire, the thus obtained distillate was measured for a density at 15°C, and the thus obtained density is converted to obtain an alcohol content by using "Dai-ni Hyo Arukorubun to Mitsudo (15°C) oyobi Hiju (15/15°C) Kansan-hyo" ("Table 2: Conversion

Between Alcohol Content and Density (15°C) or Specific Gravity (15/15°C)"), that is, an appendix table of Analysis Methods prescribed by National Tax Agency of Japan (National Tax Agency Directive No. 6 in 2007, revised on June 22, 2007). An alcohol content lower than 1.0 (v/v)% can be measured by employing "13)Gasu Kuromatogurafu Bunsekiho" ("B) Gas Chromatographic Analysis") described in Analysis Method 3-4 (Alcohol Content) prescribed by National Tax Agency of Japan. Herein, an alcohol content is measured by this method.

[0022] The alcohol-taste beverage can comprise a substance obtained by dealcoholizing an alcohol (hereinafter referred to as the "dealcoholized extract"). Here, the alcohol used as a raw material of the dealcoholized extract can be selected from general alcohols, and can be selected, for example, from whiskeys (such as scotch whiskey and bourbon whiskey), spirits

(such as gin, vodka, tequila and rum), liqueurs, brandies (such as cognac, calvados and

armagnac), shochu, chuhai, wines (such as red wines, white wines and rose wines), cider, sherry, sake, umeshu and Shaoxing wine, and a mixture thereof or the like. The alcohol used as the raw material of the dealcoholized extract is preferably an alcohol characterized in being stored in a barrel. The alcohol stored in a barrel is more preferably a distilled alcohol stored in a barrel, that is, what is called brown spirits, and examples include whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), brandies (such as cognac, calvados and armagnac), and a mixture thereof or the like.

[0023] The dealcoholization of an alcohol can be performed by a known method. Examples include, but are not limited to, a method using a membrane and a method using distillation (such as an atmospheric distillation method or a vacuum distillation method, temperature: 30 to 100°C, time: 2 to 4 hours, pressure: 10 kPa to atmospheric pressure).

[0024] The dealcoholized extract can be allowed to comprise the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. Therefore, when the alcohol-taste beverage comprises the dealcoholized extract, a part or all of these aldehydes are comprised in the alcohol-taste beverage as a result. When the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are comprised in the alcohol-taste beverage in the form of the dealcoholized extract, the total amount of these aldehydes can be preferably 40 ppb or more, more preferably 110 ppb or more, further preferably 150 ppb or more, and still further

preferably 300 ppb or more. The upper limit of the total amount is not especially limited, but may be 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 10 4

ppb or less, and further preferably 1.0 x 104 ppb or less, if necessary.

[0025] The alcohol-taste beverage can comprise a carbon dioxide gas. The concentration of the carbon dioxide gas can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination

with a carbon dioxide gas.

[0026] The alcohol-taste beverage can comprise an additional component. Here, examples of the additional component include, but are not limited to, sugars, a flavor, an acidulant, a pH adjuster, a dye, a fruitjuice, vitamins, a colorant, an antioxidant, a high intensity sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and extracts.

An amount of the additional component can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown

spirits, it has been found that the effect can be further increased through a synergistic effect

obtained by a combination with the additional component such as an acidity imparting

substance or water-soluble dietary fiber. The acidity imparting substance is not especially limited but may be either an inorganic acid or an organic acid. Examples of the acidity imparting substance include phosphoric acid, citric acid, malic acid, tartaric acid and salts of

these acids. Examples of a salt of phosphoric acid include sodium phosphate, potassium phosphate and calcium phosphate. Examples of a salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate and calcium

citrate. Examples of a salt of malic acid include sodium malate, potassium malate and calcium palate. Examples of a salt of tartaric acid include sodium tartrate, potassium tartrate, potassium sodium tartrate and hydrogen potassium tartrate. The alcohol-taste beverage can comprise the acidity imparting substance at a specific acidity. An acidity (in terms of citric acid) of the alcohol-taste beverage derived from the acidity imparting

substance is not limited, but can be 0.02 to 0.4 g/100 ml, and preferably 0.05 to 0.3 g/100 ml.

[0027] The alcohol-taste beverage can be packed in a container. The container can be any type regardless of the form and the material, and for example, any of a bottle of glass or the

like, a can of steel or aluminum, a pouch container of aluminum or the like, a barrel, a paper

container, a laminate container made of laminated metal foils or plastic films, a glass or

plastic container such as a flask or a beaker, various types of capsule containers, and a PET

bottle can be used.

[0028] <Process for Producing Alcohol-taste Beverage>

The present invention provides a process for producing an alcohol-taste beverage. The process comprises blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde. In other words, in the process, single one of the sinapyl aldehyde, the coniferyl aldehyde or the syringaldehyde may be blended alone, or two or three of these may be blended. The two of these refer to combinations of the sinapyl aldehyde and the coniferyl aldehyde, the sinapyl aldehyde and the syringaldehyde, and the coniferyl aldehyde and the syringaldehyde. Besides, three of these refer to a combination of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde.

[0029] The process for producing an alcohol-taste beverage may comprise a step of blending the sinapyl aldehyde. The sinapyl aldehyde can be blended in such a manner that an amount of the sinapyl aldehyde in the resultant alcohol-taste beverage can be an amount

effective for imparting fullness of taste like brown spirits, that is, 2 ppb or more, preferably 5 ppb or more, more preferably 7 ppb or more, further preferably 25 ppb or more, still further

preferably 50 ppb or more, and still further preferably 200 ppb or more. The upper limit of the amount of the sinapyl aldehyde in the alcohol-taste beverage is not especially limited, and

may be 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb

or less, and further preferably 1.0 x 104 ppb or less, if necessary.

[0030] The process for producing an alcohol-taste beverage may comprise a step of blending the coniferyl aldehyde. The coniferyl aldehyde can be blended in such a manner that an amount of the coniferyl aldehyde in the resultant alcohol-taste beverage can be an

amount effective for imparting fullness of taste like brown spirits, that is, 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, further preferably 360 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the coniferyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb or less, and

further preferably 1.0 x 104 ppb or less, if necessary.

[0031] The process for producing an alcohol-taste beverage may comprise a step of blending the syringaldehyde. The syringaldehyde can be blended in such a manner that an amount of the syringaldehyde in the resultant alcohol-taste beverage can be an amount effective for imparting fullness of taste like brown spirits, that is, 15 ppb or more, preferably

20 ppb or more, more preferably 100 ppb or more, further preferably 200 ppb or more, and

still further preferably 1200 ppb or more. The upper limit of the amount of the syringaldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 104

ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104 ppb or less, and further

preferably 1.0 x 104 ppb or less, if necessary.

[0032] In the process for producing an alcohol-taste beverage, the one or more selected

from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde can be

blended in such a manner that a total blending amount in the resultant alcohol-taste beverage

can be preferably 1 ppb or more, more preferably 5 ppb or more, further preferably 7 ppb or

more, and still further preferably 200 ppb or more. The upper limit of the blending amount is not especially limited, and the at least one selected from the group consisting of sinapyl

aldehyde, coniferyl aldehyde and syringaldehyde can be blended in an amount of 5.0 x 104

preferably 1.0 x 104 ppb or less, if necessary.

[0033] The process for producing an alcohol-taste beverage may comprise a step of

adjusting an alcohol content, and the alcohol content may be freely adjusted. For example, the alcohol content may be adjusted to less than 1% (v/v), less than 0.8% (v/v), less than

0.5% (v/v), less than 0.2% (v/v), or 0% (v/v). The adjustment can be performed, for example, by blending an alcohol, by blending no alcohol, or by removing an alcohol. The present method is preferably, but not limited to, for production of a non-alcoholic alcohol

taste beverage.

[0034] The process for producing an alcohol-taste beverage can comprise a step of blending

a dealcoholized extract. Here, an alcohol used as a raw material of the dealcoholized extract

can be selected from general alcohols, and can be selected, for example, from whiskeys (such

as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), liqueurs, brandies (such as cognac, calvados and armagnac), shochu, chuhai, wines (such as

a mixture thereof or the like. The alcohol used as the raw material of the dealcoholized extract is preferably an alcohol stored in a barrel. The alcohol stored in a barrel is more preferably a distilled alcohol characterized in being stored in a barrel, that is, what is called brown spirits, and examples include whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), brandies (such as cognac, calvados and armagnac), and a mixture thereof or the like.

[0035] The dealcoholization of an alcohol can be performed by a known method. Examples include, but are not limited to, a method using a membrane and a distillation

method (such as an atmospheric distillation method or a vacuum distillation method) (under

conditions of, for example, but not limited to, a temperature of 30 to 100°C, time of 2 to 4

hours, and a pressure of 10 kPa to atmospheric pressure).

[0036] The dealcoholized extract can be allowed to comprise the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. Therefore, when the dealcoholized extract is blended in the alcohol-taste beverage, a part or all of these aldehydes are comprised in the

alcohol-taste beverage as a result. When the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are comprised in the form of the dealcoholized extract, the total blending

amount of these aldehydes can be preferably 40 ppb or more, more preferably 110 ppb or

more, further preferably 150 ppb or more, and still further preferably 300 ppb or more. The upper limit of the total blending amount is not especially limited, but they may be blended in

an amount of 5.0 x 104 ppb or less, preferably 3.0 x 104 ppb or less, more preferably 2.0 x 104

ppb or less, and further preferably 1.0 x 104 ppb or less, if necessary.

[0037] The process for producing an alcohol-taste beverage can comprise a step of blending a carbon dioxide gas. The concentration of the carbon dioxide gas can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of

taste like brown spirits, it has been found that the effect can be further increased through a

synergistic effect obtained by a combination with a carbon dioxide gas.

[0038] The process for producing an alcohol-taste beverage can comprise a step of blending an additional component. Here, examples of the additional component include, but are not limited to, sugars, a flavor, an acidulant, a pH adjuster, a dye, a fruit juice, vitamins, a colorant, an antioxidant, a high intensity sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and extracts. A blending amount of the additional component can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination with the additional component such as an acidity imparting substance or water-soluble dietary fiber. The acidity imparting substance is not especially limited but may be either an inorganic acid or an organic acid. Examples of the acidity imparting substance include phosphoric acid, citric acid, malic acid, tartaric acid and salts thereof. Examples of a salt of phosphoric acid include sodium phosphate, potassium phosphate and calcium phosphate. Examples of a salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate and calcium citrate. Examples of a salt of malic acid include sodium malate, potassium malate and calcium malate. Examples of a salt of tartaric acid include sodium tartrate, potassium tartrate, potassium sodium tartrate and hydrogen potassium tartrate. In the production of an alcohol-taste beverage, an acidity derived from the acidity imparting substance can be adjusted to fall in a specific range. The acidity (in terms of citric acid) of the alcohol-taste beverage derived from the acidity imparting substance is not limited, but can be adjusted to 0.02 to 0.4 g/100 ml, and preferably 0.05 to 0.3 g/l00 ml.

[0039] <Method for Imparting Fullness of Taste Like Brown Spirits>

The present invention can further provide a novel valuable alcohol-taste beverage by a method for imparting fullness of taste like brown spirits to an alcohol-taste beverage. This method can be performed by carrying out the steps of the process for producing an alcohol

taste beverage described above.

EXAMPLES

[0040] Specific examples of the present invention are described in the following examples. The following examples are given merely for an understanding of the present invention, and the scope of the present invention is not limited to these examples.

[0041] [Test Example 1] In this test, commercially available products were used as a whiskey flavor, sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

[0042] The whiskey flavor was blended in water in an amount of 1.0 g/L to prepare a base. Each of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde was blended

separately in the base in an amount of 1.0 x 101 ppb, 1.0 x 102 ppb, 1.0 x 103 ppb, or 1.0 x 104

ppb, and thus, samples were prepared. Besides, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were blended in the base in equivalent amounts to prepare samples in

which the total amount of these three components was adjusted to 1.0 x 10 ' ppb, 1.0 x 102

ppb, 1.0 x 10'ppb and 1.0 X 104 ppb.

[0043] The samples prepared above were subjected to olfactory test for fullness of taste like brown spirits. Three trained panelists evaluated them at five grades as shown below. If score of the sample was 3 or higher, it was determined that the blended component has an

effect on fullness of taste like brown spirits.

1: No fullness of taste is felt. 2: Fullness of taste is slightly felt.

3: Fullness of taste is felt.

4: Fullness of taste is felt well.

5: Fullness of taste is felt very well.

[0044] Besides, drinkability of each sample was evaluated at five grades as shown below. For the drinkability, astringency, bitterness and heaviness felt in drinking the sample were

comprehensively evaluated. The sample having no astringency, and the sample having no heaviness and weak astringency and bitterness were evaluated to be easy to drink. If score of the sample was 3 or higher, it was determined that the blended component has an effect on

drinkability.

1: Difficult to drink.

2: Rather difficult to drink.

3: Easy to drink.

4: Very easy to drink.

5: Further easy to drink.

[0045] [Table 1] Component Evaluation Item Amount Blended (ppb) Blended 0 1.0 X 10 x 102 1.0 x 103 1.0 x 104 Sinapyl Fullness of Taste Like 1 3 4 5 5 Aldehyde Brown Spirits Drinkability 5 5 5 5 4 Coniferyl Fullness of Taste Like 1 3 3 4 5 Aldehyde Brown Spirits Drinkability 5 5 5 5 4 Syringaldehyde Fullness of Taste Like 1 2 3 4 5 Brown Spirits Drinkability 5 5 5 4 3 Mixture (of Fullness of Taste Like 1 4 4 5 5 Equal Amounts Brown Spirits of Three) Drinkability 5 5 5 5 4

[00463 The results are shown in Table 1. Each evaluation shown in Table 1 was obtained

by rounding an average score of the three trained panelists to a natural number. A sample of

the blending amount of 0 ppm corresponds to a comparative example, and the other samples

correspond to examples. When the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde were respectively singly blended, the fullness of taste like brown spirits was

enhanced. No matter which of the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde was blended, the fullness of taste like brown spirits tended to be stronger

depending on the blending amount. The sinapyl aldehyde and the coniferyl aldehyde

definitely imparted the fullness of taste like brown spirits when the blending amount was 1.0

x 101 ppb or more, and the syringaldehyde imparted the fullness of taste like brown spirits

when the blending amount was 1.0 x 102 ppb or more. Besides, when the sinapyl aldehyde,

the coniferyl aldehyde and the syringaldehyde were blended in combination, the fullness of

taste like brown spirits was enhanced depending on the blending amount, and it was revealed

that the effect was exhibited in a lower blending amount in this case as compared with a case

where each of these was blended alone. For example, in comparison among the samples of

the blending amounts of 1.0 x IO' ppb, the sample comprising the combination was scored as

4, and is understood to be obviously higher than the scores (3, 3and2)ofthesamples

comprising each of these alone.

[0047] For the drinkability, the samples were evaluated as good both when each of the

sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde was blended alone and when these three were blended in combination.

[0048] It was revealed, from these results, that all of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were effective for enhancing the fullness of taste like brown

spirits. Besides, when these are used in combination, the fullness of taste like brown spirits could be more remarkably enhanced. Because the blending amount of each component in the combination is 1/3 of the blending amount of each component blended alone, it is

considered that the synergistic effect is exerted by the combination.

[0049] [Test Example 2]

A base was prepared in accordance with Test Example 1. A dealcoholized extract (hereinafter referred to as the "dealcoholized whiskey extract (normal pressure)") was

prepared by removing alcohol from whiskey by atmospheric distillation. Specifically, the dealcoholized whiskey extract (normal pressure) was produced by charging 5,000 ml of a

whiskey product in a distillation still, and concentrating it about 3.7 times through the

atmospheric distillation (distillation temperature: 30 to 100°C, distillation time: 2 to 4 hours).

Amounts of the syringaldehyde, the coniferyl aldehyde and the sinapyl aldehyde in the

dealcoholized whiskey extract (normal pressure) are shown in Table 2. When the dealcoholized whiskey extract (normal pressure) was analyzed, the sinapyl aldehyde, the

coniferyl aldehyde and the syringaldehyde were detected (Table 2).

[0050] [Table 2]

unit: ppb Sinapyl Aldehyde Coniferyl Aldehyde Syringaldehyde Dealcoholized Whiskey 8.9 X 103 5.5 X 10' 19.4 x 103 Extract

[0051] S amp les were prepared by blend ing the dealeoholi1zed whiskey extract (normal pressure) in the base respectively in an amount of 0 g/L, 1 g/L, 2 g/L, 3 g/L, 5 g/L, 10 g/L, 30 g/L,50g/Land100g/L. The thus prepared samples were evaluated for the fullness of taste like brown spirits and the drinkability by conducting olfactory test in accordance with Test

Example 1.

[0052] [Table 3] Amount of Dealcoholized Whiskey Extract (normal pressure) Blended (unit: g/L) 0 1 2 3 5 10 30 50 100 Fullness of Taste 1 2 3 3 4 5 5 5 5 Like Brown Spirits

Drinkability 5 5 5 5 5 5 5 4 3

[0053] The results are shown in Table3. The sample of the amount of 0 g/L corresponds

to a comparative example, and the other samples correspond to examples. Each evaluation

shown in Table 3 was obtained by rounding average scores of the three trained panelists to a natural number. When the dealcoholized whiskey extract (normal pressure) was blended,

the fullness of taste like brown spirits was enhanced. The effect tended to be stronger

depending on the blending amount of the dealcoholized whiskey extract. The dealcoholized

whiskey extract (normal pressure) definitely imparted the fullness of taste like brown spirits

when the blending amount was 2 g/L or more.

[0054] Referring to Table 2, the dealcoholized whiskey extract (normal pressure) comprises

the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde respectively in amounts

of 8.9 x 103 ppb, 5.5 x o03 ppb and 19.4 x 103 ppb. Therefore, it is understood that the

sample obtained by blending the dealcoholized whiskey extract (normal pressure) in an

amount of 2 g/L in the base comprises the sinapyl aldehyde in an amount of 8.9 ppm x 0.2%

(2 g/L = 0.2%)= 17.8 ppb, the coniferyl aldehyde in an amount of 5.5 ppm x 0.2%= 11.0

ppb, and the syringaldehyde in an amount of 19.4 ppm x 0.2%= 38.8 ppb.

[0055] For the drinkability, when the blending amount of the dealcoholized whiskey extract

(normal pressure) was 50 g/L, the sample was scored as 4. When the blending amount of the dealcoholized whiskey extract was 100 g/L, the sample was scored as 3. The drinkability was good in any range of the blending amount employed in the test.

[0056] It was confirmed, based on these results, that the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are effective for enhancing the fullness of taste like brown

spirits.

[0057] [Test Example 3]

A base was prepared in accordance with Test Example 1. Dealcoholized extracts were prepared respectively by removing alcohol from whiskey and other spirits (brandy, rum

and tequila) by vacuum distillation. Specifically, each of the dealcoholized whiskey extracts was produced by concentrating 200 ml of each of whiskey and other spirits 4 times

through the vacuum distillation (distillation temperature: 30 to 100°C, distillation time: 2 to 4

hours, 10 kPa or more).

[0058] [Table 4] unit: ppb Sinapyl Aldehyde Coniferyl Aldehyde Syringaldehyde Dealcoholized Whiskey 13.2 x 101 8.3 x 103 29.8 X 103 Extract (concentrated under vacuum 4 times) Dealcoholized Brandy 0.8 x 103 0.4 x 103 3.1 x 103 Extract (concentrated under vacuum 4 times) Dealcoholized Rum Extract 38 x 103 1.6 x 103 14.0 x 103 (concentrated inder vacuum 4 times) Dealcoholized Tequila 3.1 X 103 0.9 x 103 1.8 X 103 Extract (concentrated under vacuum 4 times)

[0059] When the dealcoholized extracts thus obtained were analyzed, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were detected (Table 4). It was found that the other spirits, as well as whiskey, comprise the sinapyl aldehyde, the coniferyl aldehyde

and the syringaldehyde. Since these aldehydes have the effect to impart the fullness of taste like brown spirits, it is suggested that the fullness of taste like brown spirits is also imparted

by using a dealcoholized extract obtained by distillation of brown spirits other than whiskey, which comprise these aldehydes.

[0060] [Comparative Example 1]

Commercially available alcohol-taste non-alcoholic beverages were analyzed to check whether or not the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde

were present therein.

[0061] [Table 5] Sinapyl Coniferyl Syringaldehyde Aldehyde Aldehyde Non-alcoholic Beer Product of Company X N.D. N.D. N.D. Non-alcoholic Product of Company Y N.D. N.D. N.D. Highball Product of Company Z N.D. N.D. N.D. N.D.: not detected

[0062] The results are shown in Table 5. It was found that the sinapyl aldehyde, the

coniferyl aldehyde and the syringaldehyde were not present or could not be detected in the

analyzed commercially available products. This result suggests that there is no alcohol-taste

beverage comprising the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde.

[0063] [Test Example 4]

The influence of an acid imparting substance on fullness of taste like an alcohol was

examined. A base was prepared in accordance with Test Example 1. Each of the sinapyl

aldehyde (5 ppb or 25 ppb), the coniferyl aldehyde (5 ppb or 180 ppb) and the

syringaldehyde (20 ppb or 100 ppb) was singly blended in the base. Besides, trisodium

citrate was blended as an acid imparting substance in the base in an amount of 0 to 0.161

g/100 ml, and thus the acidity of the base was adjusted to 0 to 0.3 g/100 ml in terms of citric

acid. The resultants were used as samples to conduct an olfactory test for fullness of taste

like brown spirits. The olfactory test was conducted in accordance with the conditions

described in Test Example 1.

[0064]

[Table 6] Acidity in terms of Citric Acid (g/100mI) 0 0.05 0.1 0.3 Concentration of Trisodium Citrate (g/1Onl) 0 0.024 0.054 0.161 Concentration of Sinapyl Aldehyde 5 3 4 4 4 (ppb) 25 4 4 4 4 Concentration of Coniferyl 5 3 4 4 4 Aldehyde (ppb) 180 4 4 5 5 Concentration of Syringaldehyde 20 3 4 4 4 (ppb) 100 4 4 5 4

[0065] The results are shown in Table 6. Among the samples in which the sinapyl

aldehyde was blended, samples, in which acidity was adjusted to a specific range (at least an

acidity in terms of citric acid of 0.05 to 0.3 g/100 ml), were evaluated to be better in the

fullness of taste like brown spirits than a sample not adjusted in acidity. This tendency can

be more clearly understood based on the evaluation of the sample having a smaller blending

amount (5 ppb) of the sinapyl aldehyde. Also the samples in which the coniferyl aldehyde

and the syringaldehyde were blended were evaluated similarly to the samples in which the sinapyl aldehyde was blended.

[0066] Based on this result, it can be understood that the fullness of taste like brown spirits

can be further enhanced when the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde were used in combination with the acidity in the specific range.

[0067] [Test Example 5]

The influence of an acidity imparting substance on the fullness of taste like alcohol was further examined. A base was prepared in accordance with Test Example 1. Each of

the sinapyl aldehyde (5 ppb), the coniferyl aldehyde (5 ppb) and the syringaldehyde (20 ppb) was blended alone in the base. Besides, as an acid imparting substance, malic acid, tartaric

acid or a phosphoric acid was blended in the base to adjust an acidity of the base to 0.05

g/100 ml or 0.3 g/100 ml in terms of citric acid. The resultant was used as a sample to

conduct an olfactory test for fullness of taste like brown spirits. The olfactory test was conducted in accordance with the conditions described in Test Example 1.

[0068] [Table 7] Malic Acid Tartaric Acid phosphoric acid Concentration of Acid (g/100ml) 0.0523 0.3141 0.0586 0.3516 0.038 0.23 Acidity in terms of Citric Acid (g/100ml) 0.05 0.3 0.05 0.3 0.05 0.3 Concentration of Sinapyl 5 Aldehyde (ppb) 4 4 4 4 4 4 Concentration of Coniferyl Aldehyde (ppb) 4 4 4 4 4 4 Concentration of Syringaldehyde 20 (ppb) 4 4 4 4 4 4

[0069] The results are shown in Table 7. Among the samples in which the sinapyl aldehyde was blended, samples, which acidity was adjusted to a specific range (at least an acidity in terms of citric acid of 0.05 to 0.3 g/100 ml), was evaluated to be better in the fullness of taste like brown spirits. This tendency was similarly observed in the samples in which the coniferyl aldehyde and the syringaldehyde were blended. Besides, it could not be observed that the fullness of taste like brown spirits was influenced by varying the type of acidity imparting substance.

[0070] Considering the result of Test Example 4 together with this result, it is understood that the fullness of taste like brown spirits can be further enhanced when the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are used in combination with the acidity in the specific range.

[0071] Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

[0072] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.

Claims

1. An alcohol-taste beverage comprising:

at least one selected from the group consisting of 5 ppb or more and 5.0 x104 ppb or less

of sinapyl aldehyde, 5 ppb or more and 1.0 x104 ppb or less of coniferyl aldehyde and

20 ppb or more and 5.Ox104 ppb or less of syringaldehyde.

2. The beverage according to claim 1, comprising the at least one selected from

the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde,

wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde is 5 ppb or more.

3. The beverage according to claim 1 or claim 2, comprising sinapyl aldehyde in

an amount of 2 ppb or more.

4. The beverage according to any one of claims 1 to 3, comprising coniferyl

aldehyde in an amount of 2 ppb or more.

5. The beverage according to any one of claims 1 to 4, comprising syringaldehyde

in an amount of 15 ppb or more.

6. The beverage according to any one of claims 1 to 5, wherein an alcohol content

of the beverage is less than 1% (v/v).

7. The beverage according to any one of claims 1 to 6, comprising a carbon

dioxide gas.

8. The beverage according to any one of claims 1 to 7, comprising an acidity

imparting substance.

9. The beverage according to claim 8, wherein an acidity derived from the acidity

imparting substance is 0.02 to 0.4 g/100 ml in terms of citric acid.

10. The beverage according to any one of claims 1 to 9, comprising water-soluble

dietary fiber.

11. A dealcoholized extract comprising:

at least one selected from the group consisting of 5 ppb or more and 5.0 104 ppb or less

of sinapyl aldehyde, 5 ppb or more and 1.0x104 ppb or less of coniferyl aldehyde and

20 ppb or more and 5.Ox 104 ppb or less of syringaldehyde.

12. A beverage comprising the dealcoholized extract according to claim 11,

wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the

syringaldehyde is 40 ppb or more.

13. A process for producing an alcohol-taste beverage, comprising a step of

blending at least one selected from the group consisting of 5 ppb or more and 5.Ox104

ppb or less of sinapyl aldehyde, 5 ppb or more and 1.0 x104 ppb or less of coniferyl

aldehyde and 20 ppb or more and 5.0 x104 ppb or less of syringaldehyde, and

blending at least one selected from the group consisting of sugars, a flavor, an acidulant,

a pH adjuster, a dye, a fruit juice, vitamins, a colorant, an antioxidant, a high intensity

sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and

extracts.

14. The process according to claim 13, comprising the step of blending at least one

selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and

syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde

and the syringaldehyde is 5 ppb or more.

15. The process according to claim 13 or claim 14, comprising a step of blending

the sinapyl aldehyde.

16. The process according to any one of claims 13 to 15, comprising a step of

blending the coniferyl aldehyde.

17. The process according to any one of claims 13 to 16, comprising a step of

blending the syringaldehyde.

18. The process according to any one of claims 13 to 17, comprising a step of

blending an acidity imparting substance and adjusting an acidity derived from the

acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.

19. A method for imparting fullness of taste like brown spirits to an alcohol-taste

beverage, comprising a step of:

ppb or less of sinapyl aldehyde, 5 ppb or more and 1.0 x104 ppb or less of coniferyl aldehyde and 20 ppb or more and 5.0 x 104 ppb or less of syringaldehyde, and blending at least one selected from the group consisting of sugars, a flavor, an acidulant, a pH adjuster, a dye, a fruit juice, vitamins, a colorant, an antioxidant, a high intensity sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and extracts.

20. The method according to claim 19, comprising the step of blending at least one

selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and

and the syringaldehyde is adjusted to 5 ppb or more.

21. The method according to claim 19 or claim 20, comprising a step of blending

the sinapyl aldehyde.

22. The method according to any one of claims 19 to 21, comprising a step of

blending the coniferyl aldehyde .

23. The method according to any one of claims 19 to 22, comprising a step of

blending the syringaldehyde .

24. The method according to any one of claims 19 to 23, comprising a step of

acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.