JP2023119439A - Beverage, alcoholic feeling imparting and/or enhancing agent, and alcoholic feeling imparting and/or enhancing method - Google Patents

Abstract

To provide a beverage having an alcoholic feeling imparted and/or enhanced; an agent for imparting an alcoholic feeling to a beverage and/or enhancing the alcoholic feeling; and a method for imparting an alcoholic feeling to a beverage and/or enhancing the alcoholic feeling.SOLUTION: A beverage contains one or more compounds selected from the group consisting of 3-(4-hydroxy-3-methoxyphenyl) propionic acid and 3,4-dihydroxycinnamic acid of 1-50 mg/100 mL in total, with an alcohol content of less than 2 v/v%.SELECTED DRAWING: None

Description

The present invention relates to beverages, alcohol-sensing and/or enhancing agents, and alcohol-sensing and/or enhancing methods.

BACKGROUND ART In recent years, against the background of heightened awareness of health and diversification of lifestyles, etc., the demand for low-alcohol beverages with a reduced alcohol concentration in beverages and non-alcoholic beverages that do not substantially contain alcohol is increasing. Furthermore, for these beverages, while maintaining the flavor of alcohol, sugar, purines and/or calories are reduced from the viewpoint of health consciousness, and fruit juice is added to capture new customer segments. A wide variety of beverages are offered on the market. However, from the viewpoint of enjoying alcohol as a luxury item, these low-alcoholic beverages and non-alcoholic beverages have problems such as insufficient alcoholic feeling, lack of refreshing feeling due to alcohol, poor drinking response, and the like.

In order to solve the above problems, there have been proposed methods for imparting or enhancing an alcoholic feeling by blending a swingle extract (see, for example, Patent Document 1).

However, it cannot be said that the technique proposed above can impart and/or enhance the alcohol feeling to a beverage at a sufficiently satisfactory level, and further improvements are required.

The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid. It is known that the compound represented by the following structural formula (1) can be detected when certain lactic acid bacteria are cultured in a medium containing specific components (see, for example, Patent Document 2). ).

The compound represented by the structural formula (1) is an active ingredient such as a dipeptidyl peptidase IV activity inhibitor, and is a very useful ingredient that is known to be blended in foods and drinks for dipeptidyl peptidase IV activity inhibition. (see Patent Document 3, for example).
However, it is not known that the compound represented by Structural Formula (1) above can impart and/or enhance alcoholic taste to beverages.

The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid (English name: 3,4-Dihydroxyhydrocinnamic acid).

The compound represented by the structural formula (2) is a compound found in plants such as grapes, and reduces IL-6 production through downregulation of DNMT1 expression and inhibition of DNA methylation of the IL-6 gene in mice. It is known.
However, it is not known that the compound represented by the structural formula (2) can impart and/or enhance alcoholic taste to beverages.

Japanese Patent Application Laid-Open No. 2021-040622 JP 2014-003929 A JP 2020-055887 A

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned conventional problems and to achieve the following objects. That is, the present invention provides a beverage to which alcohol feeling is imparted and/or enhanced, an alcohol sensation imparting and/or enhancing agent for imparting and/or enhancing alcohol sensation to beverage, and an alcohol sensation imparting and/or enhancing agent for imparting and/or enhancing alcohol sensation to beverage. It is an object to provide a method for imparting and/or enhancing alcoholic sensation.

As a result of intensive studies by the present inventors in order to solve the above problems, a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) with respect to imparting and / or enhancing alcoholic feeling in beverages It was found that the represented compounds have excellent effects.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> A total of 1 to 50 mg/100 mL of one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2),
The beverage is characterized by having an alcohol content of less than 2 v/v%.
<2> The beverage according to <1>, further containing a sweetener.
<3> Used for beverages with an alcohol content of less than 2 v/v%,
(A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2);
The alcohol sensation imparting and/or enhancing agent is characterized in that the component (A) is blended in the beverage at a total concentration of 1 to 50 mg/100 mL.
<4> One or more selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) in a beverage having an alcohol content of less than 2 v / v% A method of imparting and/or enhancing alcoholic sensation comprising formulating compounds at a total concentration of 1-50 mg/100 mL.

According to the present invention, the above-mentioned problems in the conventional art can be solved, the above-mentioned objects can be achieved, and the beverage to which the alcoholic feeling is imparted and/or enhanced, and the alcoholic sensation imparting to which the alcoholic sensation is imparted and/or enhanced to the beverage. and/or enhancers and methods for imparting and/or enhancing alcoholic taste to beverages.

(drink)
The beverage of the present invention has an alcohol content of less than 2 v/v% (volume %) and is selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). It contains at least one or more compounds (hereinafter sometimes referred to as "(A) component") and, if necessary, further contains other components.

<(A) Component>
The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by the structural formula (1) may be used alone, the compound represented by the structural formula (2) may be used alone, or these may be used in combination. good too.

-Compound Represented by Structural Formula (1)-
The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid (English name: 3-(4-Hydroxy-3-methoxyphenyl)propionic acid) (hereinafter , sometimes referred to as “HMPA”).

The compound represented by the structural formula (1) is a known compound, and a commercial product may be used, or one produced by a known method may be used.

-Compound Represented by Structural Formula (2)-
The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid (English name: 3,4-Dihydroxyhydrocinnamic acid).

The compound represented by the structural formula (2) is a known compound, and a commercial product may be used, or one produced by a known method may be used.

The total content of component (A) in the beverage is not particularly limited as long as it is 1 to 50 mg/100 mL, and can be appropriately selected according to the purpose.
When two types of compounds are used as the component (A), the ratio (mass ratio) of the amounts of both used is not particularly limited and can be appropriately selected according to the purpose.

The method for measuring the content of the compound represented by the structural formula (1) in the beverage is not particularly limited, and a known method can be appropriately selected. For example, high performance liquid chromatography (HPLC) under the following conditions can be measured by
- HPLC conditions -
・ Column: COSMOSIL 3PBr Packed Column (manufactured by Nacalai Tesque Co., Ltd.)
・ Guard column: COSMOSIL 3PBr Guard Cartridge (manufactured by Nacalai Tesque Co., Ltd.)
COSMOSIL Guard Cartridge Holder (manufactured by Nacalai Tesque Co., Ltd.)
COSMOSIL Column Connecting Tube (manufactured by Nacalai Techs Co., Ltd.)
・ Mobile phase: A) methanol: water: formic acid = 500: 500: 1
B) Methanol
Standard solution analysis) 0-10 min (100% A)
At the time of sample solution analysis) 0-10 min (100% A),
10.01-24 min (100% B),
24.01-38min (100%A)
・ Column temperature: 40°C
・ Injection volume: 10 μL
・ Flow rate: 1.0 mL/min
・ Detection conditions: UV 280 nm

In addition, the method for measuring the content of the compound represented by the structural formula (2) in the beverage is not particularly limited, and a known method can be appropriately selected. For example, measurement by HPLC under the following conditions can be done.
- HPLC conditions -
・ Column: WakosilII 5C18HG (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)
・ Mobile phase: A) water: trifluoroacetic acid = 1000: 1
B) Acetonitrile
0-12 min (82% A),
12-20 min (82% A→75% A),
20-35 min (75% A→70% A),
35-40 min (70% A),
40-50 min (10% A),
50-65min (82%A)
・ Column temperature: 40°C
・ Injection volume: 10 μL
・ Flow rate: 0-40 min (1.0 mL / min),
40-55 min (1.4 mL/min),
55-65 min (1.0 mL/min)
・ Detection conditions: UV 280 nm

<Other ingredients>
Other ingredients in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and ingredients that can be used in the beverage can be appropriately selected according to the purpose. ingredients, flavors, vitamins, minerals, pigments, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, dietary fibers, and the like. These may be used individually by 1 type, and may use 2 or more types together.
It is preferable that the beverage further contains the sweetener in that the effect can be further enhanced.
The content of other components in the beverage is not particularly limited and can be appropriately selected depending on the purpose.

-sweetener-
The sweetener is not particularly limited and can be appropriately selected depending on the intended purpose. Examples thereof include high-intensity sweeteners and sugar alcohols.

As used herein, high-intensity sweeteners refer to artificial or natural sweeteners having ten to thousand times the sweetness of sucrose.
Here, the sweetness refers to the degree of sweetness based on the sweetness of sucrose, and is generally determined by a sensory test by a panel in a sucrose solution of a certain concentration (e.g., a 10% by weight sucrose solution). ) and the concentration of the test sweetener exhibiting the same sweetness intensity.
The sweetness of high-intensity sweeteners is known to those skilled in the art, and reference can be made, for example, to "Shinshin Soft Drinks" (Kourin Co., Ltd.). For example, when the sweetness of a 1% by weight solution of sucrose is 1, the sweetness of acesulfame potassium is about 200, and the sweetness of sucralose is about 600.
The high-intensity sweetener is not particularly limited and can be appropriately selected depending on the intended purpose. , Lokan Guo, Neotame, Mabinlin, Brazein, Monellin, Glycyrrhizin, Alitame, Neotame, Cyclo, Dulcin, Neohesperidin and the like. Among these, sucralose, acesulfame potassium, and stevia are preferred from the viewpoint of remarkable effect.

The sugar alcohol is not particularly limited and can be appropriately selected depending on the intended purpose. Reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose starch syrup, reduced starch syrup, maltotetritol, maltotriitol and the like can be mentioned. Among these, erythritol, reduced maltose starch syrup, and reduced starch syrup are preferred from the viewpoint of remarkable effects.

The sweetener may be used singly or in combination of two or more.
The sweetener is a known compound, and a commercially available product or one produced by a known method may be used. It should be noted that the sweetener can also be used in the form of a plant extract.
The total content of the sweetener in the beverage is not particularly limited and can be appropriately selected depending on the purpose.
The total content of the high-intensity sweetener in the beverage is not particularly limited and can be appropriately selected depending on the purpose. It is more preferably 0.001 mass % (w/v) or more, more preferably 0.001 mass % (w/v) or more. In addition, from the viewpoint of flavor, the content is preferably 5% by mass (w/v) or less, more preferably 1% by mass (w/v) or less, and further preferably 0.1% by mass (w/v) or less. Preferably, 0.05% by mass (w/v) or less is particularly preferred.
The total content of the sugar alcohol in the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.001% by mass (w/v) or more, and 0.01% by mass (w/v) or more. w/v) or more, and more preferably 0.1% by mass (w/v) or more. Moreover, from the viewpoint of flavor, the content is preferably 5% by mass (w/v) or less.

The method for measuring the content of the sweetener in the beverage is not particularly limited, and can be measured by appropriately selecting a known method. For example, it can be measured by liquid chromatography.

<Beverage>
The type of the beverage is not particularly limited as long as it is a beverage having an alcohol content of less than 2 v/v%, and can be appropriately selected according to the purpose. Examples include non-alcoholic beverages and low-alcoholic beverages. be done. The beverage may be a carbonated beverage or a non-carbonated beverage. Beverages also include jelly beverages. The beverage may be colorless or colored and may or may not be clear.

The non-alcoholic beverage means a beverage substantially free of alcohol. Specifically, it includes beverages with an alcohol content of 0.00 v/v% to beverages with an alcohol content of 0.05 v/v% or less, which is almost the same as the trace amount of alcohol contained in natural fruit juice. The non-alcoholic beverages include soft drinks and alcoholic beverages.
The alcohol-taste beverage is a beverage that does not contain alcohol or has an extremely low alcohol content and that has a flavor or taste similar to that of an alcoholic beverage. The alcohol-taste beverage is not particularly limited and can be appropriately selected according to the intended purpose. Taste beverages, sake-taste beverages, shochu-taste beverages, cocktail-taste beverages, highball-taste beverages, and the like.

As used herein, the term "low-alcohol beverage" means a beverage having an alcohol content of more than 0.05 v/v% and less than 2 v/v%. The low-alcohol beverage is not particularly limited and can be appropriately selected according to the purpose. Examples include brewed liquor such as beer, fruit liquor, and Japanese sake; Mixed liquors such as liqueurs mixed with secondary ingredients such as; Cocktails with fruit juice, flavor, carbon dioxide, drinking water, or drinking water containing carbon dioxide, alcoholic beverages such as fizz, shochu high, or these alcohols Beverages made to imitate beverages (for example, the above-mentioned "○○ taste beverage", etc.), alcoholic beverages with an alcohol content of more than 0.05 v/v% and less than 2 v/v%.

Among the beverages, beer-taste beverages are preferred. In the present specification, the beer-taste beverage is a taste and aroma (bi -L-like flavor). Among beer-taste beverages, low-alcohol beverages include beer-taste alcoholic beverages fermented with yeast using a carbon source, a nitrogen source, water, and the like as raw materials. The beer-taste alcoholic beverages include beer, low-malt beer, and beer-taste sparkling alcoholic beverages that do not use barley or malt as raw materials (for example, under the Liquor Tax Law, it is classified as "other brewed liquor (sparkling) (1)"). new genre of brewed beverages) and beverages made by adding alcohol to beer and low-malt beer that use malt as an ingredient Genre beverages) are included. Among the beer-taste beverages, beer-taste non-alcoholic (non-alcoholic beer) that does not substantially contain alcohol is preferable. Non-alcoholic beer is a non-alcoholic beverage that does not contain an alcohol component derived from fermentation because it is not fermented, or has a beer-like flavor, although it is a non-alcoholic beverage from which the alcohol derived from fermentation has been removed.

The alcohol content (v/v%) in the beverage shall be measured according to the method described in the National Tax Agency prescribed analysis method (National Tax Agency Directive No. 1 dated January 11, 1961, Revised National Tax Agency Directive No. 6). can be done. Specifically, it can be measured by the following method for each of those with and without added sugars such as sucrose.

- Beverages without added sugars such as sucrose -
A 100-150 mL sample is accurately taken at 15° C. using a volumetric flask. Transfer this to a 300-500 mL flask and wash the volumetric flask twice with 15 mL of water each, transferring the washings into the flask as well. Direct flame distillation is performed using the volumetric flask used for collecting the sample as a receiving vessel, and after 70% or more of the collected amount has been distilled, water is added to the distillate and returned to the original volume at 15°C, shaken well and analyzed. Sample.

-In the case of a sample with added sugars such as sucrose-
An analytical sample is prepared by the steam distillation method. Specifically, 100 to 150 mL of a sample is accurately collected at 15° C. using a volumetric flask. Transfer this to a 500 mL duplicate flask, wash the volumetric flask twice with 15 mL each of water, and transfer the washings into the flask as well. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiving vessel, and after 98% or more of the collected amount has been distilled, water is added to the distillate and the volume is returned to the original volume at 15°C. and

The density at 15 ° C. of the analysis sample prepared as described above was measured with a vibrating densitometer, and the attached table of the National Tax Agency prescribed analysis method "Table 2 Alcohol content and density (15 ° C.) and specific gravity (15/15 The alcohol content can be obtained by converting using the "°C) conversion table". If the alcohol content in the beverage is so small that it cannot be quantified by the analysis method prescribed by the National Tax Agency, it can be analyzed using gas chromatography.

The beverage may be a sparkling beverage. The effervescent beverage is preferable in that the alcohol feeling (lightening feeling, refreshing feeling) and the bubbly feeling of the gas are combined to give a refreshing feeling. As used herein, the effervescent beverage refers to a beverage having a gas pressure of 0.05 MPa or more at 20° C., and includes either a beverage containing carbon dioxide generated by alcoholic fermentation or a beverage artificially containing carbon dioxide. also included. The effervescent beverages preferably include beer-taste beverages.

The carbon dioxide pressure in the effervescent beverage is not particularly limited and can be appropriately selected according to the purpose. 0.35 MPa is more preferred.
A beverage having a gas pressure of less than 0.05 MPa at 20°C is called a non-foaming beverage.

The carbon dioxide pressure can be measured, for example, according to the beer gas pressure analysis method prescribed by the National Tax Agency prescribed analysis method. Specifically, for a specimen in a container such as a crown, screw cap, or cork stopper that can be used with a piercing pressure gauge, immerse the specimen in a water bath at 20°C for 30 minutes with occasional shaking, and then attach the piercing pressure gauge. , can be measured by sticking a needle, shaking it gently and reading the pressure.

The method for adding carbon dioxide gas to the beverage is not particularly limited, and can be appropriately selected according to the purpose. A method of mixing carbon dioxide and a beverage in a pipe using a mixer, a method of spraying the beverage into a tank filled with carbon dioxide to absorb carbon dioxide into the beverage, a method of mixing the beverage and carbonated water, etc. are mentioned. The carbon dioxide pressure can be adjusted by appropriately using these means.

The concentration of soluble solids in the beverage is not particularly limited and can be appropriately selected according to the purpose, and can be, for example, 0.01 to 35%. As used herein, the concentration of soluble solids corresponds to a Brix value obtained using a saccharimeter, refractometer, or the like. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Committee for Uniform Methods of Sugar Analysis) (unit: "° Bx", "%", or "degrees").

The beverage is a beverage to which alcoholic taste is imparted and/or enhanced. Therefore, as a beverage to be ingested in anticipation of an alcoholic feeling, it is superior from the user's point of view that it can be stored at room temperature for a long time and is ready to drink immediately (RTD: Ready To Drink).

The beverage may be a packaged beverage obtained through heat sterilization.
The type of the container is not particularly limited and can be appropriately selected according to the purpose. Examples include plastic containers such as polyethylene terephthalate (PET) containers, polyethylene containers, and polypropylene containers; glass containers. a container made of metal; a container made of paper, and the like.
The capacity of the container is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include 100 mL to 2 L.

The method for producing the beverage of the present invention is not particularly limited, and a known method for producing a beverage can be appropriately selected. A method of blending and manufacturing in the process can be mentioned. The beverage of the present invention can also be produced by adding the component (A) and, if necessary, the other components to a beverage produced by a known method.
The mixing order of the various components is not particularly limited, and can be appropriately selected according to the purpose. Moreover, the production of the beverage of the present invention may include a step of adjusting the contents of the various components.

Also, for example, a beer-taste beverage can be produced by mixing a barley raw material, water, and various additives as necessary to saccharify the barley raw material, filtering the saccharified liquid, and adding hops to the wort, if necessary. It can be produced through a preparation step of obtaining a pre-fermentation solution by adding, boiling, cooling, etc., and a fermentation step of adding beer yeast to the pre-fermentation solution and fermenting it. As a post-fermentation step after the fermentation step, the post-fermentation liquid obtained in the fermentation step may be subjected to filtration, heating (sterilization), addition of alcohol, carbonation, and the like.

Of the beer-taste beverages, the method for producing a non-alcoholic beer-taste beverage may not include the fermentation step in the above production steps. In the fermentation step, the fermentation period may be shortened to suppress the production of alcohol, or the post-fermentation liquid obtained in the fermentation step may be distilled or diluted to remove or reduce the alcohol. . Furthermore, in the method for producing a non-alcoholic beer-taste beverage, the pre-fermentation liquid (wort) obtained in the above preparation step or the post-fermentation liquid substantially free of alcohol is filtered, heated (sterilized), and carbonated. etc. may be included.

In addition, the beverage of the present invention can be made into a packaged beverage after being subjected to a process such as sterilization as necessary. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling the beverage in a container, or a method of sterilizing the beverage and then filling the container in an aseptic environment. The heat sterilization treatment can be performed under the sterilization conditions specified in the Food Sanitation Law. The sterilizer is not particularly limited and can be appropriately selected according to the purpose. A device or the like can be used. The heating temperature and treatment time are not particularly limited, and can be appropriately selected depending on the type of beverage. Generally, heating is performed at 60 to 150° C. for 1 second to 30 minutes.

The beverage of the present invention is imparted and/or enhanced with an alcoholic sensation, and for a non-alcoholic beverage that does not substantially contain alcohol, it is possible to make the drinker feel as if he or she is drinking an alcohol-containing beverage without adding or increasing the amount of alcohol. It can give you a pleasant drinking experience. In addition, a low-alcoholic beverage with an alcohol content of less than 2 v/v% can give the drinker a feeling of drinking an alcoholic beverage with a higher concentration without increasing the amount of alcohol.

(Alcohol Sensitizer and/or Enhancer)
The alcohol sensation-imparting and/or enhancing agent of the present invention is used in beverages having an alcohol content of less than 2 v/v%, and comprises (A) a compound represented by structural formula (1) and structural formula (2) ) contains at least one or more compounds selected from the group consisting of compounds represented by ), and if necessary, further contains other components.

The alcohol sensation imparting and/or enhancing agent of the present invention imparts and/or enhances alcohol sensation to beverages. As used herein, the term "alcoholic sensation" refers to the sensation that is usually caused by alcohol when drinking alcohol-containing beverages, among the sensations felt when swallowing (drinking) a beverage in the mouth. Specifically, it means a feeling of lightness in the oral cavity and/or a refreshing feeling that is felt due to a volatile feeling that flows from the oral cavity to the nasal cavity.

In the present specification, imparting an alcoholic sensation means imparting the above-described light sensation and/or refreshing sensation to a beverage that does not contain alcohol. As a result, the drinker of the non-alcoholic beverage can feel as if the beverage contains alcohol even though the beverage does not contain alcohol.

As used herein, the enhancement of alcoholic sensation means further enhancing the light and/or refreshing sensation imparted to the non-alcoholic beverage. In addition, in order to enhance the feeling of alcohol, for a beverage containing less than 2 v / v% alcohol, the light feeling in the oral cavity and / or the refreshing feeling that passes from the oral cavity to the nasal cavity due to alcohol is increased. It also includes making people feel as if their alcohol concentration has increased. As a result, the drinker can feel as if he or she is drinking an alcoholic beverage with a higher alcohol content than indicated.

In addition, in this specification, alcohol means ethanol.

<(A) Component>
The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by the structural formula (1) may be used alone, the compound represented by the structural formula (2) may be used alone, or these may be used in combination. good too.

-Compound Represented by Structural Formula (1)-
The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the item (beverage) above.

The content of the compound represented by the structural formula (1) in the agent for imparting and/or enhancing alcoholic sensation is not particularly limited, and can be appropriately selected according to the amount used.

-Compound Represented by Structural Formula (2)-
The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above item (Beverage).

The content of the compound represented by the structural formula (2) in the agent for imparting and/or enhancing alcohol sensation is not particularly limited, and can be appropriately selected according to the amount used.

<Other ingredients>
Other components in the agent for imparting and/or enhancing alcoholic sensation are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the intended purpose. Examples include preservatives, enhancers, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, and ingredients used in food and drink. These may be used individually by 1 type, and may use 2 or more types together.
Among the other components, it is preferable that the sweetener is further included in order to further enhance the effect. The sweetener is the same as the sweetener described in the above item (Beverages).
The content of other components in the agent for imparting and/or enhancing alcoholic sensation is not particularly limited and can be appropriately selected depending on the intended purpose.

<Aspect>
The alcohol sensation-imparting and/or enhancing agent may contain the component (A) and, if necessary, the other components in the same packaging material, or may contain the components in separate packaging materials. It may be put in and used together at the time of use.
The form of the agent for imparting and/or enhancing alcohol sensation is not particularly limited and can be appropriately selected. Examples thereof include solids such as powders and granules, and liquids dissolved in a solvent such as water.

<Use>
The method of using the alcohol sensation-imparting and/or enhancing agent is not particularly limited and can be appropriately selected according to the intended purpose. is mentioned. These may be carried out by a single method, or may be carried out by combining a plurality of methods.

The order in which the various components of the alcoholic sensation-imparting and/or enhancing agent are added to the beverage is not particularly limited, and can be appropriately selected according to the purpose. In addition, the various components in the agent for imparting and/or enhancing alcoholic sensation may be added all at once, or may be added in multiple portions.

The amount of the alcohol feeling-imparting and/or enhancing agent to be used is not particularly limited, and may be appropriately selected in consideration of the amount of the component (A) and the other components used as necessary. can.

The amount of component (A) to be used is not particularly limited as long as it is blended in the beverage at a total concentration of 1 to 50 mg/100 mL, and can be appropriately selected according to the type of target beverage.
When two types of compounds are used as the component (A), the ratio (mass ratio) of the amounts of both used is not particularly limited and can be appropriately selected according to the purpose.

The amount of the sweetener to be used is not particularly limited, and can be appropriately selected according to the type of target beverage. can be the same as
When two or more sweeteners are used as the sweetener, the ratio (mass ratio) of the amount of each sweetener used is not particularly limited, and can be appropriately selected according to the purpose.

The alcohol sensitizing and/or enhancing agents may be used alone or in combination with other alcohol sensitizing and/or enhancing agents.

<Beverage>
The beverage is not particularly limited as long as it is a beverage having an alcohol content of less than 2 v/v%, and can be appropriately selected according to the purpose. Similar examples are included.

(Method for imparting and/or enhancing alcohol feeling)
The method of imparting and/or enhancing alcoholic sensation of the present invention includes at least a compounding step and, if necessary, further includes other steps.
The method for imparting and/or enhancing the alcoholic sensation of the present invention is a method for imparting and/or enhancing the alcoholic sensation to a beverage.

<Blending process>
In the blending step, one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) are added to a beverage having an alcohol content of less than 2 v / v%. Compounds are formulated at a total concentration of 1-50 mg/100 mL.
It is preferable that the blending step further includes a sweetener in order to further enhance the effect.

-One or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2)-
At least one compound selected from the group consisting of the compound represented by the structural formula (1) and the compound represented by the structural formula (2) is the compound represented by the structural formula (1) alone. Alternatively, the compound represented by Structural Formula (2) may be used alone, or these may be used in combination.

The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the item (beverage) above.

The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above item (Beverage).

The method of adding one or more compounds selected from the group consisting of the compound represented by the structural formula (1) and the compound represented by the structural formula (2) to the beverage is not particularly limited. It can be selected as appropriate, for example, it can be performed in the same manner as described in the item <Use> of the agent for imparting and/or enhancing alcohol sensation of the present invention, and the amount used can also be the same. .

-sweetener-
The sweetener is the same as the sweetener described in the above item (Beverages).
The method of adding the sweetener to the beverage is not particularly limited and can be selected as appropriate. It can be carried out in the same manner as the method, and the amount used can also be the same.

<Beverage>
The beverage is not particularly limited as long as it is a beverage having an alcohol content of less than 2 v/v%, and can be appropriately selected according to the purpose. Similar examples are included.

According to the agent for imparting and/or enhancing alcohol sensation and the method for imparting and/or enhancing alcohol sensation of the present invention, alcohol sensation can be imparted and/or enhanced to a beverage having an alcohol content of less than 2 v/v%.

Test examples will be described below, but the present invention is not limited to these test examples.

(Test Example 1: Enhancement of Alcohol Feeling by Compound Represented by Structural Formula (1))
The compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) is added to the following commercially available beverages so that the blending amounts are shown in Tables 1-1 to 1-3 below to prepare beverages. did.
<Commercial drink>
[Test Examples 1-1 to 1-6]
・Beer-taste beverage Ingredients: malt (foreign-produced), hops/carbonic acid, flavoring, acidulant, caramel pigment, vitamin C, bittering agent, sweetener (acesulfame K)
Alcohol content: 0.00%
Soluble solids concentration: 0.12%
[Test Examples 1-7 to 1-12]
・ Non-alcoholic drink A
Ingredients: lemon juice, dietary fiber, fruit powder/carbonic acid, acidulant, flavoring, antioxidant (vitamin C), sweetener (acesulfame K, sucralose)
Alcohol content: 0.00%
Soluble solids concentration: 1.1%
[Test Examples 1-13 to 1-18]
・ Non-alcoholic beverage B
Ingredients: fructose corn syrup, plum juice (Nanko plum), plum extract (plum, sugar), plum vinegar/acidulant, fragrance, caramel coloring Alcohol content: 0.00%
Soluble solids concentration: 30.8%

<Evaluation>
Sensory evaluation of alcohol feeling was performed on the prepared beverages. Specifically, evaluation was made according to the following evaluation criteria by three well-trained expert panelists. The evaluation temperature was room temperature.
-Evaluation criteria-
5 points: Strong alcohol feeling.
4 points: A feeling of alcohol is sensed a little.
3 points: Feels alcoholic.
2 points: A feeling of alcohol is slightly sensed.
1 point: No sense of alcohol.

The results are shown in Tables 1-1 to 1-3 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 1-1 to 1-3, adding 1 to 50 mg/100 mL of the compound represented by Structural Formula (1) to beer-taste beverages and non-alcoholic beverages increases the alcoholic feeling. Do you get it.

(Test Example 2: Enhancement of Alcohol Feeling by Compound Represented by Structural Formula (2))
The compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) is added to the following commercially available beverages so that the blending amounts are shown in Tables 2-1 to 2-3 below to prepare beverages. did.
<Commercial drink>
[Test Examples 2-1 to 2-6]
・Beer-taste beverage Ingredients: malt (foreign-produced), hops/carbonic acid, flavoring, acidulant, caramel pigment, vitamin C, bittering agent, sweetener (acesulfame K)
Alcohol content: 0.00%
Soluble solids concentration: 0.12%
[Test Examples 2-7 to 2-12]
・ Non-alcoholic drink A
Ingredients: lemon juice, dietary fiber, fruit powder/carbonic acid, acidulant, flavoring, antioxidant (vitamin C), sweetener (acesulfame K, sucralose)
Alcohol content: 0.00%
Soluble solids concentration: 1.1%
[Test Examples 2-13 to 2-18]
・ Non-alcoholic beverage B
Ingredients: fructose corn syrup, plum juice (Nanko plum), plum extract (plum, sugar), plum vinegar/acidulant, fragrance, caramel coloring Alcohol content: 0.00%
Soluble solids concentration: 30.8%

<Evaluation>
Sensory evaluation of alcohol feeling was performed in the same manner as in Test Example 1 for the prepared beverages. The results are shown in Tables 2-1 to 2-3 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 2-1 to 2-3, by adding 1 to 50 mg/100 mL of the compound represented by the structural formula (2) to beer-taste beverages and non-alcoholic beverages, the feeling of alcohol can be enhanced. Do you get it.

Claims (4)

A total of 1 to 50 mg/100 mL of one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2),
A beverage characterized by having an alcohol content of less than 2 v/v %.
2. The beverage of Claim 1, further comprising a sweetener. Used in beverages with an alcohol content of less than 2 v / v%,
(A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2);
An alcohol sensation-imparting and/or enhancing agent, wherein the component (A) is blended into the beverage at a total concentration of 1 to 50 mg/100 mL.
One or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) are added to a beverage having an alcohol content of less than 2 v/v%. A method of imparting and/or enhancing alcoholic sensation, comprising formulating at a concentration of 1-50 mg/100 mL.