JP2013118838A - Wine like beverage and food and drink containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide nonalcoholic wine like beverage and food and drink containing the same.SOLUTION: This wine like beverage contains: grape juice; grapefruit juice; and brewer's yeast.

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) process, the balance of flavor is poor and the flavor of the original wine is different. Yes.

  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 1st aspect of this invention which solves the said subject exists in the wine-style drink characterized by including grape juice, citrus fruit juice, and yeast.

  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.

  According to a second aspect of the present invention, there is provided the wine-style beverage according to the first aspect, wherein the citrus fruit juice is a grapefruit juice.

  In the second aspect, by using grapefruit juice, it is possible to obtain a wine-like beverage having a taste, aroma and color close to those of white wine and having a stable quality.

  According to a third aspect of the present invention, there is provided the wine-style beverage according to the first or second aspect, wherein the yeast is a brewer's yeast.

  In the third aspect, by using brewer's yeast, a wine-like beverage having a taste, aroma and color closer to white wine and having a stable quality can be obtained.

  A fourth aspect of the present invention further includes one or more acids selected from succinic acid, acetic acid and malic acid in the wine-like beverage according to any one of the first to third aspects. It is in the wine-style drink characterized by this.

  In the fourth aspect, it is possible to obtain a wine-like beverage having a better aroma and having a wine-like taste, astringency, and a feeling of fermentation.

  According to a fifth aspect of the present invention, in the wine-type beverage according to any one of the first to fourth aspects, the concentration of the citrus fruit juice is 3 wt% or more and 10 wt% or less. There is a wind drink.

  In the fifth aspect, a wine-like beverage having a taste, aroma and color close to those of white wine and stable quality can be obtained.

  According to a sixth aspect of the present invention, in the wine-style beverage according to any one of the first to fifth aspects, the yeast concentration is 0.005 wt% or more and 0.03 wt% or less. There are wine-style drinks to do.

  In the sixth aspect, a wine-like beverage having a taste, aroma and color close to those of white wine and stable quality can be obtained.

  According to a seventh aspect of the present invention, there is provided the wine-style beverage according to any one of the first to sixth aspects, wherein the alcohol concentration is less than 0.5%.

  In the seventh aspect, a non-alcoholic beverage having a wine-specific flavor can be obtained.

  The 8th aspect of this invention exists in the food / beverage products characterized by including the wine-style drink as described in any one of the 1st-7th aspect.

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

  According to the present invention, a non-alcoholic wine-like beverage having a wine-specific flavor (wine-like astringency, aroma, etc.) and a food or drink containing the same are provided.

  The wine-style beverage of the present invention contains grape juice, citrus juice, and yeast. Thereby, a non-alcoholic wine-like beverage having a wine-specific flavor can be realized. The non-alcoholic drink here means a drink having an alcohol concentration of less than 0.5%.

  Grape juice is obtained by squeezing grape fruits and may be 100% fruit juice itself, which is obtained by squeezing the fruits as they are, but this may be concentrated by vacuum concentration, freeze concentration, or membrane concentration such as ultrafiltration or reverse osmosis membrane. 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. As will be described later, by using grapefruit juice and brewer's yeast, a wine-like beverage having a white wine-like taste, aroma and color can be obtained. Therefore, when using grapefruit juice and brewer's yeast, it is preferable to use white grape juice as the grape juice.

  Examples of grape varieties include Chardonnay, Sauvignon Blanc, Riesling, Miratorgau, Koshu, Cabernet, Merlot, Malbec, Schiller, and Muscat Berry. 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 of the present invention refers to non-fermented fruit juice.

  Citrus fruit juice is obtained by squeezing citrus fruit, and may be 100% fruit juice itself obtained by squeezing the fruit as it is, but this may be obtained by vacuum concentration, freeze concentration, or membrane concentration such as ultrafiltration or reverse osmosis membrane. Concentrated fruit juice concentrated to about 6 times may be used. In addition, the concentrated fruit juice can give a feature with a small amount of addition, and even if the ratio of citrus fruit juice is lowered compared with the case of adding 100% fruit juice, the flavor of wine can be realized. Therefore, it is preferable.

  By using citrus juice, a wine-like flavor can be added to a wine-style beverage.

  Examples of the citrus juice include grapefruit juice, lemon juice, orange juice, lime juice and mandarin orange juice, and Japanese citrus juice such as yuzu juice, kabosu juice and iyokan juice. These citrus juices may be used alone or in combination of two or more.

  In particular, it is preferable to use grapefruit juice as citrus juice. By using grapefruit juice, a wine-like beverage having a taste, aroma and color more like white wine can be obtained.

  Yeast is used for food, such as brewer's yeast, baker's yeast, wine yeast, sake yeast, and the like, and has been inactivated by heating or the like. In particular, there is no limitation on these types and the number of species (one or more species). By using yeast, a wine-like flavor can be added to a wine-style beverage.

  Among such yeasts, it is particularly preferable to use beer yeast. By using brewer's yeast, a wine-like beverage having a taste, aroma and color closer to that of white wine can be obtained.

  In addition, as a form of yeast, the dry yeast which heat-activated the yeast may be sufficient, and the yeast extract may be sufficient. The yeast extract is a yeast lysate extracted by an autolysis method, an enzyme addition method, a hot water extraction method, or the like.

  Further, the yeast extract may be a paste obtained by concentrating a yeast lysate, or may be a dry product such as a powder. Various methods can be used for the concentration method and the drying method of the lysate of yeast, and are not particularly limited. For example, spray drying method, roller drying method, etc. can be used for drying. Furthermore, some yeast extracts have reduced their unique odor (yeast odor). The wine-like beverage according to the present invention may use a yeast extract with a reduced odor, or may use a yeast extract that has not been particularly reduced in odor.

  Thus, a non-alcoholic wine-like beverage can be realized by including non-fermented grape juice, citrus juice and yeast.

  The mixing ratio of grape juice, citrus juice, and yeast contained in a wine-style beverage is illustrated. The grape juice is preferably 25 wt% to 35 wt%. The mixing ratio of this grape juice is straight fruit juice (Brix 11 degrees). When concentrated fruit juice is used, the weight of grape juice converted to reduced fruit juice (Brix 11 degrees) is set to the above mixing ratio with respect to the weight of the wine-style beverage.

  It is preferable that citrus fruit juice shall be 3 wt%-10 wt%. The mixing ratio of this citrus fruit juice is that of straight fruit juice (Brix 9 degrees). When concentrated juice is used, the weight of citrus juice converted to reduced juice (Brix 9 degrees) is set to the above mixing ratio with respect to the weight of the wine-style beverage.

  Yeast is preferably 0.005 wt% to 0.03 wt%. The mixing ratio of this yeast is that of dry yeast. When using the yeast extract, the weight of the yeast obtained by converting the yeast extract into dry yeast is set to the above mixing ratio with respect to the weight of the wine-style beverage.

  By setting it as such a mixing ratio, it can be set as a non-alcoholic wine-like drink which has a wine specific flavor more reliably. In particular, it contains 25 wt% to 35 wt% grape juice, 3 wt% to 10 wt% grapefruit juice, and 0.005 wt% to 0.03 wt% brewer's yeast. And a wine-like beverage having a color.

  In addition, when grape juice is less than 20 wt%, there exists a possibility that the fruit flavor of a grape peculiar to wine may not fully be obtained. When citrus fruit juice is less than 2 wt%, a wine-like flavor cannot be added. If the yeast is less than 0.003 wt%, a wine-like flavor cannot be added, and in particular, a fragrance obtained upon fermentation cannot be added. On the other hand, when the amount of grape juice exceeds 40 wt%, the flavor of grape juice becomes strong and there is a possibility that the wine-like flavor balance is lost. When citrus fruit juice exceeds 25 wt%, the flavor of citrus fruits becomes too strong, and it is far from the wine-like flavor. If the yeast exceeds 0.1 wt%, the scent derived from the yeast is too strong and is far from the wine-like flavor.

  The wine-style beverage preferably contains succinic acid, acetic acid or malic 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. Acetic acid can enhance the fermented feeling of wine-style beverages. Malic 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, 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, 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 containing grape juice, grapefruit juice, and yeast extract will be described as an example.

  Grapefruit juice can be produced by a conventional method. For example, grapefruit fruit juice is obtained by squeezing grapefruit fruit to produce the original fruit juice, and clarifying and filtering the original fruit juice to remove turbidity. The grapefruit juice of the present invention also includes concentrated fruit juice. Concentrated fruit juice is obtained by evaporating water by clarifying and filtering the original fruit juice and then heating in a vacuum. Grape juice can also be obtained from grape fruits by the same production method.

  The yeast extract can be produced by a conventional method. For example, a yeast extract can be obtained by adding water to yeast, heating for a predetermined time for extraction, and further filtering through diatomaceous earth.

  The above-mentioned grape juice, grapefruit juice, and yeast extract are mixed, and a mixed solution is obtained by adding water, sugars, salts, pigments, fragrances, preservatives and the like as necessary.

  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]
A brewer's yeast extract was prepared using brewer's yeast. Specifically, water was added to 100 mg of dry brewer's yeast, extraction was performed at 58 ° C. for 90 minutes, and this was filtered through diatomaceous earth to produce a brewer's yeast extract.

  In addition, 46.4 kg of white grape juice concentrate (Brix 68 degrees, Argentine Selesa species) was used. When this grape concentrate juice is converted into reduced juice (Brix 11 degrees), it is 286.8 kg.

  Grapefruit concentrated juice (Brix 60 degrees) was used at 5.8 kg. When the grapefruit concentrated fruit juice is converted into reduced fruit juice (Brix 9 degrees), it becomes 38.7 kg.

  Furthermore, 0.6 kg of succinic acid, 0.15 kg of acetic acid (90% pure acetic acid; manufactured by Denki Kagaku Kogyo Co., Ltd.), and 0.8 kg of malic acid (manufactured by Kutsude Chemical Co., Ltd.) were used. Moreover, 35 kg of glucose was used as a saccharide.

  The above-mentioned beer yeast extract, grape juice concentrate, grapefruit juice concentrate, succinic acid, acetic acid, malic acid, glucose and 938 L of water are mixed, heated to 85 ° C. and then cooled with water to give a mixed solution (total weight is about 1028 kg). ) 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 succinic acid, acetic acid, and malic acid were not blended.

[Example 3]
A wine-like beverage of Example 3 was obtained in the same manner as Example 1 except that succinic acid was not blended.

[Example 4]
A wine-style beverage of Example 4 was obtained in the same manner as Example 1 except that no acetic acid was added.

[Example 5]
A wine-style beverage of Example 5 was obtained in the same manner as Example 1 except that malic acid was not blended.

[Comparative Example 1]
A wine-like beverage of Comparative Example 1 was obtained in the same manner as in Example 1 except that grapefruit juice was not used.

[Comparative Example 2]
A wine-like beverage of Comparative Example 2 was obtained in the same manner as in Example 1 except that the beer yeast extract was not 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]
A sensory test was performed on the wine-style beverage according to Example 1 and the wine-style beverages according to other Examples and Comparative Examples by a paired comparison method (five-step evaluation method). 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 the fragrance specific to wine is so high that a numerical value is high. Further, the higher the numerical value, the more specific the white wine color, and the higher the numerical value, the more wine-specific flavor.

[Summary of results]
Example 1 containing grape concentrated fruit juice, grapefruit fruit juice, beer yeast extract, succinic acid, acetic acid, and malic acid had a very good balance of aroma and taste.

  The wine-like beverage of Example 2 containing grape juice concentrate, grapefruit juice, and brewer's yeast extract was somewhat inferior in the balance of richness and taste, but the astringency and aroma unique to wine were realized. It was. Examples 3 to 5 had better mouthfeel, sourness, and astringency than Example 2.

  On the other hand, the comparative example 1 which does not use grapefruit juice was remarkably inferior compared with Examples 1-7 in taste, aroma, and color of white wine. Moreover, the comparative example 2 which does not use the brewer's yeast extract was remarkably inferior compared with Examples 1-7 in a fragrance, sourness, and astringency.

Claims (8)

Grape juice,
Citrus fruit juice,
Yeast and
A wine-style beverage characterized by containing. In the wine-style beverage according to claim 1,
The citrus fruit juice is a grapefruit juice. In the wine-type beverage according to claim 1 or claim 2,
The wine is characterized in that the yeast is beer yeast. In the wine-style beverage according to any one of claims 1 to 3,
A wine-style beverage further comprising one or more acids selected from succinic acid, acetic acid and malic acid. In the wine-style beverage according to any one of claims 1 to 4,
The concentration of the citrus fruit juice is 3 wt% or more and 10 wt% or less. In the wine-style beverage according to any one of claims 1 to 5,
The wine-type beverage, wherein the yeast concentration is 0.005 wt% or more and 0.03 wt% or less. In the wine-style beverage according to any one of claims 1 to 6,
A wine-style beverage having an alcohol concentration of less than 0.5%.   A food or drink comprising the wine-like beverage according to any one of claims 1 to 7.