JP2012187050A - Wine like beverage and food and drink containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nonalcoholic wine like beverage and food and drink containing the same.SOLUTION: The wine like beverage contains: grape juice; a black tea extract extracted from black tea; and at least one of grape seed extract extracted from grape seed and grape fruit strained lees extract extracted from grape fruit strained lees.

Description

  The present invention relates to a non-alcoholic wine-style beverage and a food or drink containing the same.

  Non-alcoholic beverages that replace alcoholic beverages are being demanded by consumers who cannot drink alcoholic beverages for reasons such as driving a car or being pregnant. Therefore, non-alcoholic wine-style beverages, so-called non-alcoholic wines have been proposed. Non-alcoholic wines are produced, for example, by removing alcohol from wine by vacuum distillation (vacuum concentration) (see Patent Documents 1 and 2).

  However, such wine-style beverages cannot completely remove alcohol, and are beverages that contain a small amount of alcohol. In addition, since some of the aroma components peculiar to wine are lost in the vacuum distillation (vacuum concentration) step, the balance of flavor is poor and the flavor of the original wine is different. It was.

  On the other hand, wine-style beverages produced by methods other than removing alcohol from wine have also been proposed (see, for example, Patent Document 3). The mixed tea described in Patent Document 3 contains a dried product of persimmon skin seeds obtained by pressing after alcohol fermentation, and can enjoy a wine-like color and flavor.

  However, since the wine-like beverage described in Patent Document 3 is also different from the original wine flavor, there is a need for a wine-like beverage that is closer to the original wine flavor.

US Pat. No. 4,643,083 European Patent Application Publication No. 0058634 JP 2008-263944 A

  In view of such circumstances, an object of the present invention is to provide a non-alcoholic wine-like beverage having a wine flavor and a food or drink containing the same.

  The first aspect of the present invention that solves the above problems is a grape fruit juice, a black tea extract extracted from black tea, a grape seed extract extracted from grape seeds, and a grape fruit juice extract extracted from grape fruit juice lees A wine-style beverage comprising at least one of the extracts.

  In the first aspect, a non-alcoholic wine-like beverage having a wine-specific flavor can be obtained. In particular, it can realize the astringency and aroma unique to wine.

  The second aspect of the present invention is the wine-style beverage according to the first aspect, further comprising at least one of plum juice extracted from plum juice and plum.

  In the second aspect, a wine-style beverage having a thicker taste can be obtained.

  A third aspect of the present invention is the wine-type beverage according to the first or second aspect, further comprising succinic acid.

  In the third aspect, it is possible to provide a wine-like beverage with increased wine-like taste and astringency that is fermented liquor.

  A fourth aspect of the present invention is the wine-style beverage according to any one of the first to third aspects, further comprising acetic acid.

  In the fourth aspect, it is possible to provide a wine-style beverage with an increased fermentation feeling.

  A fifth aspect of the present invention is the wine-style beverage according to any one of the first to fourth aspects, further comprising lactic acid.

  In the fifth aspect, it is possible to provide a wine-like beverage with an increased taste of wine that is fermented liquor.

  A sixth aspect of the present invention is the wine-style beverage according to any one of the first to fifth aspects, wherein the alcohol concentration is less than 0.5%.

  According to a seventh aspect of the present invention, there is provided a food or beverage product comprising the wine-like beverage according to any one of the first to sixth aspects.

  In the seventh aspect, a non-alcoholic food or drink having a wine-specific flavor can be realized.

  According to the present invention, a wine-specific flavor (wine-like) is obtained by including grape juice, black tea extract extracted from black tea, and at least one of grape seed extract and grape fruit juice extract. A non-alcoholic wine-like beverage having astringency, aroma, etc.).

  The wine-like beverage of the present invention is at least one of grape juice, a tea extract extracted from black tea, a grape seed extract extracted from grape seeds, and a grape fruit juice extract extracted from grape fruit juice lees And. Thereby, a non-alcoholic wine-like beverage having a wine-specific flavor can be realized. More specifically, by combining a black tea extract with a grape seed extract and / or a grape fruit juice extract, a wine-specific flavor, for example, a red wine-like astringency and aroma can be realized. it can. Moreover, it can be set as the wine-style drink which has a wine-like aroma by including a black tea extract. In addition, the non-alcoholic drink here means the drink whose alcohol concentration is less than 0.5%.

  Grape juice is obtained by squeezing the fruit of grapes and may be 100% fruit juice itself, which is obtained by squeezing the fruit as it is. Concentrated fruit juice concentrated to about 6 times may be used. In addition, the concentrated fruit juice can provide features with a small amount of addition, and even if the percentage of grape juice is lowered compared to the case where 100% fruit juice is added, the flavor of wine can be realized. Therefore, it is preferable. Grape varieties are not particularly limited, but it is preferable to use grapes of the type used for wine. Examples include Chardonnay species, Sauvignon Blanc species, Riesling species, Miratorgau species, Koshu species, Cabernet species, Merlot species, Malbec species, Schiller species, Muscat berry A species, and the like. By using grapes of the type used for wine, a wine-like beverage that is close to the original flavor of wine can be obtained. The grape juice may be one using one kind of grape fruit or two or more kinds of grape fruit. In any case, the grape juice here refers to non-fermented fruit juice.

  Thus, a non-alcoholic wine-like beverage can be realized by including non-fermented grape juice, black tea extract, grape seed extract and / or grape fruit juice extract.

  Black tea extract is extracted from black tea. More specifically, it is a black tea extract extracted from black tea with an extraction solvent, or is concentrated or dried as necessary. The method for extracting black tea is not particularly limited as long as it can elute soluble components contained in black tea as an extraction raw material into the extraction solvent. The black tea extract can be obtained, for example, by immersing black tea in water at a predetermined temperature for a certain period of time to extract soluble components and then removing the extraction residue. Moreover, if black tea is a tea leaf classified into black tea, a production area or a kind will not be specifically limited, One type may be used or 2 or more types may be used.

  Since black tea is obtained by completely fermenting leaves, the black tea extract contains fermentation components. For this reason, a wine-style beverage containing a tea extract has a wine-like astringency and taste, and is close to the original taste of wine.

  The wine-style beverage contains at least one of a grape seed extract and a grape fruit juice extract, but it is preferable to use a grape seed extract. This is because it can be made closer to the original taste of wine. The grape seed extract extracted from the grape seed is an extract extracted from the grape seed with an extraction solvent. Moreover, the grape fruit juice extract extracted from the grape fruit juice lees is an extract extracted with the extraction solvent from the grape fruit juice lees.

  Here, the grape varieties used for the grape seed extract and the grape fruit juice extract are not particularly limited, and for example, the grapes exemplified in the above-mentioned grape juice can be used. Moreover, as the grape fruit juice lees according to the present invention, a residue obtained by compressing grape fruits and collecting fruit juice can be used. In order to obtain a wine-like beverage containing almost no alcohol, it is preferable not to use grapefruit juice obtained by pressing after pre-fermentation during wine production. Moreover, as a grape seed concerning this invention, the seed obtained by isolate | separating by normal means, such as a coarse sieve, from this grape fruit juice lees can be used, for example. In addition, since grape seed contains oil in the inside, it is preferable to perform the extraction process as it is without crushing.

  Water, a water-soluble organic solvent, or a mixture thereof can be used as an extraction solvent for grape seeds and grape fruit juice lees. The water-soluble organic solvent is not particularly limited as long as it can elute the soluble component contained in the extraction raw material (grape seed or grape fruit juice lees) into the extraction solvent, specifically methanol. Examples thereof include water-soluble alcohols such as ethanol, isopropanol and n-butanol, acetone, ethyl methyl ketone, acetonitrile, 1,4-dioxane, N, N-dimethylformamide (DMF), acetic acid and the like. In particular, among water-soluble organic solvents, ethanol is preferable because it has low toxicity, has a relatively low boiling point, is easily removed after extraction, and is easily available. When ethanol is used as the extraction solvent, the mixing ratio of ethanol: water is preferably 1: 1 to 4: 1 (v / v), particularly preferably, from the standpoint of increasing extraction efficiency and reducing the proportion of impurities. The mixing ratio is 2: 1 to 3: 1 (v / v).

  The extraction method is not particularly limited as long as it can elute soluble components contained in the extraction raw material (grape seed or grape fruit juice lees) into the extraction solvent. For example, the extraction method (grape seed) Alternatively, an extraction solvent may be added to grape juice squeezed and extracted with heating under reflux. The grape seed extract or grape fruit juice extract can be obtained by concentrating or drying the obtained grape seed extract or grape fruit extract extract as necessary. In addition, in order to make wine-like beverages that contain almost no alcohol, when alcohols are used as the extraction solvent, the alcohols are used after the alcohols have been completely removed by spray drying or freeze drying, etc., instead of concentration. Like that.

  Moreover, a commercial item may be used for a grape seed extract, for example, a brand name "Gravinol" (made by Kikkoman Corporation) can be used.

  The grape seed extract and the grape fruit juice extract have astringency, and when combined with a black tea extract, a wine-specific flavor such as astringency and aroma can be realized.

  The wine-style beverage of the present invention preferably further includes at least one of plum juice and plum extract extracted from plum, and particularly preferably includes a plum extract. By including at least one of plum juice and plum extract extracted from plum, it can be set as the wine-style drink which has thickness and also has a thick taste.

  Plum varieties of plum juice or plum extract are not particularly limited, and examples thereof include Bungo, Shirakaga, Minamitaka, Kashiwajuku, Yoro, Kashiwa and Kojo. Note that the plum juice or the plum extract may be one using one kind of plum or one using two or more kinds of plum.

  Plum fruit juice is a squeezed plum fruit, which can be obtained, for example, by heating the plum to soften the fruit and then squeezing it as a puree. Plum fruit juice may be 100% fruit juice itself, or it may be concentrated fruit juice concentrated 3-6 times by vacuum concentration, freeze concentration, or membrane concentration such as ultrafiltration or reverse osmosis membrane. Good.

  The plum extract is an extract extracted from plum with an extraction solvent. More specifically, it is a plum extract extracted from plums with an extraction solvent, or it is concentrated or dried as necessary. As the extraction solvent, water, a water-soluble organic solvent, or a mixture thereof can be used. As the water-soluble organic solvent, a solvent that is mutually soluble with water can be used, but it is preferable to use a solvent other than alcohols such as ethanol. This is because it is difficult to remove only the alcohol in the production process when the plum extract or the concentrated one is used. In addition, when using what was dried as a plum extract, you may use extraction solvent alcohol.

  The plum extract can be obtained, for example, by steaming plum and extracting the extract from the plum with an extraction solvent. By steaming the plum, the pectin that forms the cell wall of the plum meat becomes water-soluble and the water-soluble pectin increases. For this reason, the steamed plum will be in the state which contains many water-soluble pectin which is one component of a plum extract, and the plum extract obtained with the extraction solvent will become a thing with a high pectin density | concentration. Since pectin has a thickening action, the ume extract has the effect of further enhancing the richness of the wine-style beverage. When water is used as the extraction solvent, for example, water as the extraction solvent can be added to the cooked plum, the plum is lightly pulverized with a mixer, and the supernatant is separated by centrifugation to obtain a plum extract.

  As another extraction method of plum extract, there is a method using hot water. For example, a plum extract can be obtained by immersing plums in hot water (extraction solvent) to extract the extract, then crushing the plums in a liquid with a mixer, centrifuging and separating the supernatant. it can. Plum extract with hot water also has a high pectin concentration. For this reason, also about the plum extract by hot water, there exists an effect which improves the rich feeling and flavor of a wine-like drink further.

  In addition, in the plum extract obtained by steaming and the plum extract obtained by hot water, the extract obtained by steaming has a higher concentration of various components such as pectin, organic acid, and reducing sugar. . This is because when the plum extract is obtained with hot water, the liquid must circulate and requires a lot of water, so that various components are diluted.

  In this invention, it is preferable to contain at least one among plum extract extracted from plum juice and plum, and it is more preferable to contain the plum extract obtained by the steaming process or the hot water process. By including the plum extract obtained by the steaming process or the hot water process, the thick feeling is further increased, and a wine-flavored drink having a richer taste can be obtained. Plums that have not been steamed or hydrothermally treated have less water-soluble pectin, whereas pectin concentration is low in normal plum juice or plum extract, whereas plum extract that has been steamed or hydrothermally treated is This is because the pectin concentration is remarkably high.

  The wine-type beverage has a mixture ratio of grape juice, black tea extract extracted from black tea, grape seed extract and / or grape fruit juice extract, for example, 5 g / L of grape juice (5-fold concentration) It is preferable that the total amount of ˜100 g / L, black tea extract 1 g / L˜20 g / L, and grape seed extract and grape fruit juice extract is 0.5 g / L to 2.0 g / L. This is because a non-alcoholic wine-like beverage having a wine-specific flavor can be obtained more reliably. In addition, when the tea extract is less than 1.0 g / L, there is a possibility that wine-like astringency and taste cannot be obtained sufficiently. If the grape juice (concentrated by 5 times) is less than 5 g / L, there is a possibility that the fruit flavor of wine-specific grapes cannot be obtained sufficiently. When the total amount of the grape seed extract and the grape fruit juice extract is less than 0.5 g / L, a wine-like astringency may not be sufficiently obtained. On the other hand, when the amount of grape juice (concentrated 5 times) exceeds 100 g / L, the flavor of grape juice may become strong and the wine-like flavor may be lost. When the amount of black tea extract exceeds 20 g / L, astringency increases. If the total amount of the grape seed extract and grape fruit juice extract is more than 2.0 g / L, astringency may be increased. In the above description, the case where 5 times concentrated grape juice is used as “grape juice” has been described as an example. However, when other types of grape juice are used, the above-mentioned mixing ratio may be adjusted as appropriate. That's fine.

  Moreover, it is preferable that a wine-style drink contains a succinic acid. Succinic acid not only enhances the acidity of wine-style beverages, but also has the effect of enhancing the taste and astringency of wine, which is a fermented liquor.

  Furthermore, the wine-style beverage preferably contains acetic acid. Acetic acid can enhance the fermented feeling of wine-style beverages.

  Furthermore, the wine-style beverage preferably contains lactic acid. Lactic acid can enhance the taste of wine, which is a fermented liquor.

  The wine-style beverage according to the present invention may contain other known components, for example, water, sugars, salts, other organic acids, pigments, fragrances, preservatives, etc., if necessary. It may contain drinking water, carbonic acid, other favorite beverages, fruit juices other than grapes, and the like.

  Examples of organic acids other than succinic acid and acetic acid include citric acid, malic acid, tartaric acid, fumaric acid, adipic acid, and lactic acid. Examples of the saccharide include monosaccharides (dextrose and fructose), disaccharides (sucrose and lactose), oligosaccharides (oligosaccharides), and polysaccharides.

  The wine-style beverage of the present invention can have an alcohol concentration of less than 0.5%, preferably less than 0.01%.

  Moreover, since this wine-style drink contains grape juice and grape seed extract and / or grape fruit squeeze extract, it contains polyphenol and is also suitable as a health drink.

  Hereinafter, the manufacturing method of the wine-style drink of this invention is demonstrated. A wine-style beverage including grape juice, a black tea extract extracted from black tea, a grape seed extract extracted from grape seeds, and a plum extract extracted from plums will be described as an example.

<Preparation of black tea extract>
Black tea is poured into water at a predetermined temperature and extracted by immersing it for a predetermined time with appropriate stirring. The extract is filtered with filter paper to remove black tea and obtain a black tea extract.

<Preparation of plum extract>
When obtaining a plum extract by steaming, first, the plum is heated with steam using a steamer or the like. After steaming for a specified time, add water to the plum and pulverize it lightly with a mixer, adjust with water so that the volume including pulp is the specified amount, and separate the supernatant by centrifugation to obtain a plum extract .

  Moreover, when obtaining a plum extract with hot water, the plum extract is obtained by immersing the plum in hot water, then crushing the plum with a mixer in the liquid, centrifuging and separating the supernatant. be able to. In this case, since the process of extracting the extract from the steamed plum with water to obtain the plum extract can be omitted, the manufacturing process can be simplified.

  In the steaming process, since an arbitrary amount of water is added to the steamed plum to obtain a plum extract, the concentration of the components can be easily adjusted. On the other hand, in hot water treatment, since hot water must be circulated, the component concentration tends to be thin, and obtaining a plum extract having a desired component concentration is slightly more difficult than steaming treatment.

<Preparation of wine-style beverages>
Grape juice, black tea extract, grape seed extract extracted from grape seed, and plum extract are mixed, and water, sugar, salt, pigment, flavor, preservative, etc. are added as necessary. As a result, a mixed solution is obtained.

  After heating this mixed solution for a predetermined time, the supernatant is separated by centrifugation, and if necessary, a fragrance or the like is added, followed by cooling and filtration to obtain a wine-style beverage. The obtained wine-like beverage can be stored for a long time by being sterilized after filling in a bag or the like.

  The wine-style beverage described above may be added to various foods and beverages, for example, may be added to various beverages such as alcoholic beverages and soft drinks, and may be added to solid foods such as bread, confectionery, and prepared foods. Good. In addition, a wine-like beverage may be dried and formed into a powder, tablet, capsule, or the like as a health food. The food / beverage products containing a wine-like drink contain polyphenols and are also suitable as health food / beverage products.

  Hereinafter, specific examples will be described, but the present invention is not limited thereto.

Example 1
<Preparation of plum extract>
66 kg of frozen ume was put into a stainless steel colander, the colander was placed in a pot containing boiled water, covered, and steamed with boiling water steam. In addition, Ome was stored so as not to be immersed in boiling water. Steamed in that state for 60 minutes. The steam temperature in the pan at this time was 90 ° C.

  After 60 minutes, the ume was taken out, 100 L of water as an extraction solvent was added to the ume, the plum part of the ume was lightly pulverized with a mixer, the ume was made pure, and the supernatant was separated by centrifugation. Ume extract was obtained.

<Preparation of wine-style beverages>
Grape concentrate juice (Brix 68 degrees, Riviere species) 36 kg, black tea extract 9 kg extracted from tea leaves, grape seed extract extracted from grape seeds (Gravinol F; manufactured by Kikkoman Corporation) 0.4 kg, 35 kg of ume extract, 0.6 kg of succinic acid, 0.371 L of acetic acid (90% pure acetic acid; manufactured by Denki Kagaku Kogyo Co., Ltd.), and 4 kg of lactic acid (fermented lactic acid 50%; PURAC HS50; manufactured by Pulac Japan) And 900 L of water were mixed, heated to 85 ° C., and then cooled with water to obtain a mixed solution. By centrifuging from this mixed solution, the supernatant was separated and a flavor was added to obtain a wine-style beverage.

(Example 2)
A wine-like beverage of Example 2 was obtained in the same manner as Example 1 except that no plum extract was blended.

(Example 3)
A wine-like beverage of Example 3 was obtained in the same manner as Example 1 except that succinic acid, acetic acid, and lactic acid were not blended.

Example 4
A wine-like beverage of Example 4 was obtained in the same manner as Example 1 except that no plum extract, succinic acid, acetic acid, and lactic acid were added.

(Example 5)
A wine-like beverage of Example 5 was obtained in the same manner as Example 1 except that succinic acid was not blended.

(Example 6)
A wine-style beverage of Example 6 was obtained in the same manner as Example 1 except that no acetic acid was added.

(Example 7)
A wine-style beverage of Example 7 was obtained in the same manner as Example 1 except that lactic acid was not blended.

(Example 8)
A wine-style beverage of Example 8 was obtained in the same manner as in Example 1 except that 0.1 kg of plum juice (plum puree juice; manufactured by Sun Foods Co., Ltd.) was blended in place of the plum extract.

Example 9
A wine-like beverage of Example 9 was obtained in the same manner as in Example 1 except that 36 kg of grape fruit juice extract was blended in place of the grape seed extract. In addition, grape fruit squeezed cocoon extract is obtained by removing the grapes (Koshu species, Zenkoji varieties), which are the raw materials, by crushing and squeezing them to obtain grape juice and squeezed squeezed grapes. A thawed product was used.

(Comparative Example 1)
A wine-like beverage of Comparative Example 1 was obtained in the same manner as in Example 2 except that 9 kg of green tea extract was used instead of the black tea extract and no grape seed extract was used.

(Comparative Example 2)
A wine-like beverage of Comparative Example 2 was obtained in the same manner as in Example 2 except that 9 kg of green tea extract was used instead of the black tea extract.

(Comparative Example 3)
A wine-like beverage of Comparative Example 3 was obtained in the same manner as in Example 2 except that no black tea extract was used.

(Test Example 1)
The alcohol concentration of the wine-style beverage of each Example and each Comparative Example was measured by a gas chromatograph method (pyrolysis GC; GC-14B; manufactured by Shimadzu Corporation). The results are shown in Table 1.

(Test Example 2)
The sensory test was carried out by the paired comparison method (5-step evaluation method) with the wine-like beverage of the present invention obtained in Example 1. In addition, the sensory test was implemented by 20 panels with discrimination ability. Table 1 shows the average evaluation score of 20 panelists. In addition, a fragrance means that there are many fragrances specific to wine, so that a numerical value is high. Further, the higher the numerical value, the more specific the color of red wine, and the higher the numerical value, the more wine-specific flavor.

(Summary of results)
The wine-like beverage of Example 4 containing grape juice concentrate, black tea extract, and grape seed extract was somewhat inferior in the balance of richness and taste, but realized astringency and aroma unique to wine. It had been. In Example 2 to which succinic acid, acetic acid, and lactic acid were added, the sourness and astringency were further increased than in Example 4. Moreover, Example 3 to which the plum extract was added was even more palatable than Example 4. Examples 5 to 7 had better mouthfeel, sourness, and astringency than Example 4. Example 1 containing grape concentrate juice, black tea extract, grape seed extract, plum extract, succinic acid, lactic acid and acetic acid has a very good balance of aroma and taste. there were. Similarly, Example 8 using plum juice instead of plum extract and Example 9 using grape fruit juice extract instead of grape seed extract also realizes astringency and aroma unique to wine. It was.

  On the other hand, the comparative example 1 which uses the green tea extract instead of the black tea extract and does not use the grape seed extract was significantly inferior in aroma, sourness and astringency as compared with Example 2. Moreover, the comparative example 2 which used the green tea extract instead of the black tea extract was remarkably inferior compared with Example 2 in fragrance, sourness, and astringency. The comparative example 3 which does not use the black tea extract was inferior to the astringency of the comparative example 2.

Claims (7)

  It includes at least one of grape juice, black tea extract extracted from black tea, grape seed extract extracted from grape seed, and grape fruit juice extract extracted from grape fruit extract Wine-style drinks.   The wine-style beverage according to claim 1, further comprising at least one of plum juice and plum extract extracted from plum.   The wine-type beverage according to claim 1 or 2, further comprising succinic acid.   The wine-type beverage according to any one of claims 1 to 3, further comprising acetic acid.   The wine-type beverage according to any one of claims 1 to 4, further comprising lactic acid.   The wine-type beverage according to any one of claims 1 to 5, wherein the alcohol concentration is less than 0.5%.   Food / beverage products containing the wine-style drink as described in any one of Claims 1-6.