JP5166572B2 - Non-alcoholic beverages with a feeling of alcohol and methods for producing the same - Google Patents

Description

  The present invention relates to a non-alcoholic beverage provided with a feeling of alcohol and a method for producing the same.

  With the recent increase in health orientation, the number of consumers who self-control alcohol intake is increasing. In addition, due to the revision of the Road Traffic Law, such as stricter penalties for drunk driving, people engaged in driving automobiles are increasingly interested in alcohol consumption. Under such circumstances, there is a growing demand for beverages with a sense of alcohol while being soft drinks.

  Patent Document 1 describes the use of an aqueous solvent extract of yam as a free radical scavenger. However, Patent Document 1 does not disclose that the steam distilled extract of yam can impart a feeling of alcohol to a non-alcoholic beverage. Patent Document 2 suggests using a solvent extract from Yamagata for the purpose of imparting storage stability. However, Patent Document 2 does not disclose that the steam distilled extract of yam can impart a feeling of alcohol to a non-alcoholic beverage. Patent Document 3 describes yam extract umeshu. However, Patent Document 3 does not disclose that the steam distilled extract of yam can impart a feeling of alcohol to a non-alcoholic beverage.

JP 2002-104985 A JP 2007-119360 A JP 2007-68505 A

  The present inventors have found that a non-alcoholic beverage can be given a feeling of alcohol by adding a yam steam distillation extract to a non-alcoholic beverage (Example 1). It was a surprising finding for the present inventors that by adding a steam distillation extract of yam, it was possible to impart an “alcoholic feeling” to the non-alcoholic beverage that could not be expected from the flavor of yam. The present inventors have also found that citronellol can give an alcohol feeling among the steam distilled extract of yam (Example 3). The present inventors can further provide an alcohol-like fragrance while giving a feeling of alcohol by making the concentration ratio of citronellol, geraniol and linalool within a certain range among the steam distilled extract of yam. (Example 4). The present invention is based on these findings.

  An object of this invention is to provide the non-alcoholic drink to which the feeling of alcohol was provided, and its manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink to which the feeling of alcohol containing citronellol was provided and its manufacturing method are provided.

Specifically, the following inventions are provided.
(1) A non-alcoholic beverage comprising citronellol that has an alcoholic feel and is less than 1.0 v / v%, wherein the beverage has a citronellol concentration of 0.2 ppm or more and less than 10 ppm. .
(2) It further contains geraniol and / or linalool, and the concentration ratio of citronellol in the beverage to geraniol and / or linalool is 1 to 3 for geraniol and 0.1 for linalool relative to citronellol 1. The beverage according to (1), which is 5 to 3.
(3) The beverage according to (1) or (2), further comprising geraniol and linalool, wherein the total concentration of citronellol, geraniol, and linalool in the beverage is 2 to 30 ppm.
(4) The beverage according to any one of (1) to (3), wherein the ethanol concentration in the beverage is 0.00 v / v%.
(5) The beverage according to any one of (1) to (4), wherein citronellol is derived from yam.
(6) The beverage according to any one of (1) to (4), wherein citronellol is used as a steam distilled extract of yam.
(7) Production of a non-alcoholic beverage whose alcohol concentration is less than 1.0 v / v%, characterized in that the citronellol concentration in the beverage is adjusted to 0.2 ppm or more and less than 10 ppm. Method.
(8) It is characterized by adjusting the concentration ratio of citronellol in the beverage and geraniol and / or linalool to 1 to 3 and / or linalool to 0.5 to 3 with respect to citronellol 1. (7) The manufacturing method as described in (7).
(9) The production method according to (7) or (8), wherein the total concentration of citronellol, geraniol and linalool in the beverage is adjusted to 2 to 30 ppm.
(10) The production method according to any one of (7) to (9), wherein the ethanol concentration in the beverage is 0.00 v / v%.
(11) A method for imparting a feeling of alcohol to a non-alcoholic beverage whose ethanol concentration in a beverage is less than 1.0 v / v%, wherein the citronellol concentration in the beverage is adjusted to 0.2 ppm or more and less than 10 ppm.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink provided with the alcohol feeling and its manufacturing method are provided. Since the beverage according to the present invention has a feeling of alcohol despite being a non-alcoholic beverage, it is advantageous in that it can meet the demand for a beverage with a feeling of alcohol while being a non-alcoholic beverage.

Detailed description of the invention

Definition

  In the present invention, “alcohol feeling” refers to a state of feeling like drinking an alcoholic beverage by obtaining a feeling of volatilization from the mouth to the nose which is strongly felt when drinking alcoholic beverages.

  In the present invention, the “beverage imparted with an alcoholic feeling” means a drink having an “alcoholic feeling” even if it is a non-alcoholic beverage. The “beverage with a sense of alcohol” can give a drinker a pseudo-sensation of drinking an alcoholic beverage despite being a non-alcoholic beverage. The “beverage with a feeling of alcohol” refers to, for example, a Chu-Hi beverage, a cocktail beverage, a wine-like beverage, and other beverages that can be substituted with alcoholic beverages.

  In the present specification, “non-alcoholic beverage” means a beverage having an ethanol concentration of less than 1.0 v / v%. Among “non-alcoholic beverages”, a beverage that does not contain alcohol at all, that is, a beverage having an ethanol concentration of 0.00 v / v%, can be expressed as “a completely alcohol-free beverage”.

Beverages according to the present invention The beverages according to the present invention can typically be produced by adding citronellol to the original beverage. The beverage according to the present invention can also be produced by adding geraniol or linalool in addition to the addition of citronellol. According to the present invention, by using an original beverage that does not contain alcohol, it is possible to provide a beverage that does not contain an alcohol component but has a sense of alcohol.

  The original beverage constituting the beverage according to the present invention is a beverage (non-alcoholic beverage) having an ethanol concentration of less than 1.0 v / v% from the viewpoint of providing a beverage with a feeling of alcohol while being a non-alcoholic beverage. is there. The ethanol concentration of the original beverage used in the present invention is preferably 0.1 v / v%, more preferably 0.00 v / v%.

  The original beverage may be a beverage that gives a sense of alcohol by adjusting the citronellol concentration, for example, carbonated beverage, beverage containing fruit juice, beverage containing vegetable juice, beverage containing fruit juice and vegetable juice, beverage containing fruit juice, Examples include, but are not limited to, tea drinks, milk, soy milk, milk drinks, drink-type yogurt, coffee, cocoa, nutrition drinks, sports drinks, drinking water (mineral water, etc.) and the like. The original beverage may be a non-malt beverage that does not use malt. The original beverage may be a non-beer-like beverage that does not use malt and hops.

  The carbonated beverage means a beverage in which carbon dioxide is injected into water suitable for drinking, that is, a beverage containing carbon dioxide gas. A sweetener, a sour agent, a fragrance | flavor, etc. can also be added to a carbonated beverage.

  When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage is, for example, 0.1 to 0.4 MPa, preferably 0.13 to 0.35 MPa. The carbon dioxide gas pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  Examples of fruits used in fruit juice-containing beverages, fruit and vegetable juice-containing beverages, and fruit-containing beverages include orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume , Lychee, mango, passion fruit, pear and the like. Examples of vegetables used in vegetable juice drinks and fruit juice and vegetable juice drinks include, for example, tomato, carrot, celery, cucumber, watermelon, pepper, cabbage, broccoli, cauliflower, watercress, kale, spinach, radish, pumpkin, Examples include Chinese cabbage and lettuce.

  Tea drinks are tea leaves (tea leaves), which are evergreens of the camellia family, or drinks for decocting and drinking leaves or cereals of plants other than tea trees. Either fermented tea, semi-fermented tea or non-fermented tea Are also included. Specific examples of tea beverages include Japanese tea (for example, green tea, barley tea), black tea, herbal tea (for example, jasmine tea), Chinese tea (for example, Chinese green tea, oolong tea), hoji tea, and the like.

  Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods made from these raw materials. In addition to those made of milk and other ingredients, for example, nutrient-enriched milk, flavored milk, and sugar-decomposed milk Those made from processed milk are also included.

  The raw beverage used in the present invention is preferably a fruit juice-containing beverage or a carbonated beverage, and more preferably a fruit juice-containing carbonated beverage.

  In the production of the original beverage used in the present invention, in addition to citronellol and the like, sweeteners used in the usual beverage formulation design (for example, sugar, glucose, fructose, oligosaccharide, isomerized liquid sugar, sugar alcohol) , High-intensity sweeteners, etc.), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, salts thereof, etc.), Flavors (eg, fragrances (eg, citrus (eg, orange, lemon, lime, grapefruit, mandarin, yuzu)), other fruits (eg, apple, grape, peach, banana, pineapple, strawberry, melon, ume) , Lychee, mango, passion fruit, pear etc.))), fruit juice (eg orange, lemon, lime, Leeb fruit, mandarin, orange, apple, grape, peach, banana, pineapple, strawberry, melon, plum, lychee, mango, passion fruit, fruit juice of pears, etc.)), can be added to food additives and the like as appropriate.

  The original beverage used in the present invention can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

  Citronellol constituting the beverage according to the present invention can give an alcoholic feeling to the target original beverage (non-alcoholic beverage), and can give the beverage according to the present invention a predetermined citronellol concentration as described later. .

  Citronellol used in the present invention is a monoterpene alcohol having an aroma present in citrus fruits and peels. Examples of citrus fruits include yam, lemon, orange and the like.

  The citronellol concentration in the beverage is 0.2 ppm or more and less than 10.0 ppm, preferably 0.3 ppm or more and 8.0 ppm or less, more preferably 0.3 ppm or more and 6.0 ppm or less, and even more preferably 0.3 ppm or more. It can adjust so that it may become 4.0 ppm or less.

  The beverage according to the present invention may further comprise geraniol and / or linalool. By using geraniol or linalool together with citronellol, an alcohol-like flavor can be imparted to the target raw beverage (non-alcoholic beverage) as well as a sense of alcohol, whereby a more natural sense of alcohol can be achieved. Moreover, the predetermined | prescribed geraniol density | concentration and linalool density | concentration which are mentioned later can be given to the drink by this invention.

  Geraniol used in the present invention is a monoterpene alcohol having a fragrance that exists in plants and the like. Examples of plants include roses, geraniums, citrus fruits such as yam, lemon and orange.

  The concentration of geraniol in the beverage is such that the concentration ratio of citronellol to geraniol in the beverage is citronellol: geraniol = 1: 1 to 1: 3, preferably citronellol: geraniol = 1: 1.1 to 1: 2.2. Can be adjusted.

  The linalool used in the present invention is a monoterpene alcohol having an aroma present in citrus fruits and peels. Examples of citrus fruits include yam and hops.

  The concentration ratio of citronellol to linalool in the beverage is such that citronellol: linalool = 1: 0.5-1: 3, preferably citronellol: linalool = 1: 0.9-1: 2. It can be adjusted to be 5.

  When the beverage according to the present invention comprises citronellol, geraniol and linalool, the total concentration of citronellol, geraniol and linalool in the beverage is 2 to 30 ppm, preferably 3 to 30 ppm, more preferably 3 to It can be adjusted to 29 ppm, more preferably 3 to 20 ppm.

  When the beverage according to the present invention comprises citronellol, geraniol and linalool, the concentration ratio of citronellol, geraniol and linalool in the beverage is 1 to 3 and / or linalool to citronellol 1. Of citronellol 1 can be adjusted so that geraniol is 1.1 to 2.2 and / or linalool is 0.9 to 2.5. Furthermore, the concentration ratio of citronellol, geraniol and linalool in the beverage is 1 to 3 for geraniol and 0.5 to 3 for linalool (citronellol: geraniol: linalool = 1: 1 to 3) with respect to citronellol 1. : 0.5-3), preferably, for citronellol 1, geraniol is 1.1-2.2 and linalool is 0.9-2.5 (citronellol: geraniol: linalool = 1: 1.1). -2.2: 0.9-2.5).

  Citronellol, geraniol, and linalool used in the present invention can be used in the state of pulverizing citrus fruit or skin and containing insoluble solids, respectively.

  Citronellol, geraniol, and linalool used in the present invention can be obtained commercially.

  Citronellol, geraniol, and linalool used in the present invention can also be produced according to known methods.

  Citronellol, geraniol, and linalool used in the present invention can be extracted or purified from citrus fruits or pericarp according to known methods, respectively.

  Citronellol, geraniol, and linalool used in the present invention may be an extract of a plant or the like containing these.

  Examples of the plant containing citronellol, geraniol, and linalool include yam, hops, and the like. From the viewpoint of extraction efficiency, yam is preferable, and yam skin is more preferable.

  Examples of the extraction method include a steam distillation method, a reflux extraction method, a direct distillation method, an organic solvent extraction method, a supercritical carbon dioxide extraction method, and the like. From the viewpoint of extraction efficiency and a suitable ratio of extraction components, It is a distillation method.

  The steam distillation method is a method of distilling a high boiling point compound having a high vapor pressure at a temperature below the boiling point, and may be any method of pressurized steam distillation, atmospheric steam distillation, and reduced pressure steam distillation. The steam distillation method is a known method and can be appropriately performed by those skilled in the art. For example, when using yam, water vapor is passed through the skin of yam, and the aromatic component flowing out along with the water vapor is condensed together with the distillate. A person skilled in the art can optimize the steam temperature, steam flow rate, distillate distillate amount, etc. in view of chemical components.

  In the present invention, citronellol (particularly a combination of citronellol, geraniol and linalool) can be used as a yam extract, preferably a steam distilled extract of yam.

The manufacturing method of the drink by this invention According to this invention, the manufacturing method of the non-alcoholic drink provided with the feeling of alcohol characterized by adjusting the citronellol density | concentration in a drink is provided. Specifically, a method for producing a non-alcoholic beverage with a sense of alcohol is provided, wherein the citronellol concentration in the beverage is adjusted to 0.2 ppm or more and less than 10 ppm.

  According to the present invention, there is also provided a method for producing a non-alcoholic beverage with a sense of alcohol, characterized by adjusting the total concentration of citronellol, geraniol and linalool in the beverage. Specifically, there is provided a method for producing a non-alcoholic beverage with a sense of alcohol, wherein the total concentration of citronellol, geraniol and linalool in the beverage is adjusted to 2 to 30 ppm. .

  Regarding the “adjustment” of the concentrations of citronellol, geraniol and linalool in beverages, citronellol, geraniol and linalool are added to the original beverage in consideration of the concentrations of citronellol, geraniol and linalool originally contained in the original beverage. It can also be adjusted, can be adjusted by adding any of citronellol, geraniol, linalool, or can be adjusted without adding any of the substances citronellol, geraniol, linalool. Moreover, any substance of citronellol, geraniol, and linalool can be removed and adjusted. Typically, it can be adjusted by adding citronellol, geraniol and linalool to the raw beverage.

  In the production of the beverage provided in the present invention, it can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

  Regarding the addition of citronellol, geraniol and linalool, citronellol, geraniol and linalool may be added during the production of the original beverage or after the production of the original beverage. Citronellol, geraniol, and linalool may be added together or separately, and when added separately, any of them may be added first. In addition, when adding citronellol, geraniol, and linalool, it cannot be overemphasized that the necessity of addition and addition amount can be determined in consideration of the density | concentration of citronellol, geraniol, and linalool originally contained in the original beverage.

  In addition to citronellol, geraniol, and linalool, sweeteners, acidulants, fragrances, pigments, fruit juices, food additives (for example, foaming / foaming improvers, bitterings, etc.) Additives such as preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.) may be added. These additives may be added during the production of the original beverage or after the production of the original beverage. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.

  When geraniol is used in combination with citronellol, the concentration of geraniol in the beverage is such that the concentration ratio of citronellol to geraniol in the beverage is citronellol: geraniol = 1: 1 to 1: 3, preferably citronellol: geraniol = 1. : 1.1 to 1: 2.2.

  When linalool is used in combination with citronellol, the concentration of linalool in the beverage is such that the concentration ratio of citronellol to linalool in the beverage is citronellol: linalool = 1: 0.5-1: 3, preferably citronellol: linalool. = 1: 0.9-1: 2.5.

  When geraniol and linalool are used in combination with citronellol, the total concentration of citronellol, geraniol and linalool in the beverage is 2-30 ppm, preferably 3-30 ppm, more preferably 3-29 ppm, more preferably, It can adjust so that it may become 3-20 ppm.

  When geraniol and linalool are used in combination with citronellol, the concentration ratio of citronellol to geraniol and linalool in the beverage is 1 to 3 and / or 0.5 of linalool to citronellol 1. -3, preferably, citronellol 1 can be adjusted so that geraniol is 1.1-2.2 and / or linalool is 0.9-2.5. Furthermore, the concentration ratio of citronellol, geraniol and linalool in the beverage is 1 to 3 for geraniol 1 and 0.5 to 3 for linalool, preferably geraniol to citronellol 1 for citronellol 1. It can be adjusted to 1.1 to 2.2 and linalool to be 0.9 to 2.5.

  The beverage according to the present invention can be adjusted to a pH of, for example, 2 to 4, preferably 2.5 to 3.8. When fruits, their components, fruit juices, and the like are used in the beverage according to the present invention, they can also be used to adjust the pH. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).

  The beverage according to the present invention is preferably provided as a non-alcoholic beverage containing fruit juice or fruit flavor.

  A non-alcoholic beverage containing fruit juice or fruit flavor is provided, for example, as a Chu-Hi beverage. A “Chu Hai-like beverage” is a beverage that gives a drinker the feeling of drinking a Chu-Hi beverage. “Chu-hi beverage” generally refers to a beverage made by mixing alcoholic beverage (eg, shochu) with fruit juice or fruit juice flavor or carbonated water. The beverage according to the present invention is a non-alcohol comprising, for example, citronellol (preferably citronellol and geraniol and linalool), fruit juice or fruit flavor, and, if necessary, a sweetener, an acidulant and the like as a chuhai-like beverage. It can be a carbonated beverage.

  Non-alcoholic beverages containing fruit juice or fruit flavor are also provided as, for example, cocktail-like beverages. A “cocktail-like beverage” is a beverage that gives a drinker the feeling of drinking a cocktail. “Cocktail beverages” generally include alcoholic beverages (eg, distilled liquor such as gin, vodka, whiskey, brandy, rum, tequila, liqueur, etc.), fruit juice or juice flavor, fruit, spice, sweetener ( Syrup), a drink made by mixing carbonated water. The beverage according to the present invention is a cocktail-like beverage, for example, citronellol (preferably citronellol and geraniol and linalool), fruit juice or fruit flavor, and optionally sweetener (syrup), fruit, spice, carbonated water, etc. A non-alcoholic beverage comprising

  In addition, it is also possible to set it as the aspect which adds alcohol suitably to the non-alcoholic drink manufactured by this invention, and provides as alcohol on the liquor tax law.

  The beverage according to the present invention is preferably provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.

  The beverage according to the present invention is prepared so that the carbon dioxide pressure is 0.1 to 0.4 MPa, preferably 0.13 to 0.35 MPa in the final product, for example, when measured at 20 ° C. Can do.

  According to a preferred embodiment of the present invention, there is provided a non-alcoholic beverage provided with a feeling of alcohol comprising citronellol, wherein the concentration of citronellol in the beverage is 0.3 to 6 ppm, and a method for producing the same. More preferably, a beverage having an ethanol concentration of 0.00 v / v% and a method for producing the same are provided.

  According to a preferred embodiment of the present invention, a non-alcoholic beverage provided with a feeling of alcohol comprising citronellol, geraniol and linalool, wherein the total concentration of citronellol, geraniol and linalool in the beverage is 3 to 29 ppm. There is provided a non-alcoholic beverage having a concentration ratio of citronellol, geraniol and linalool in the beverage of 1 to 3 and 0.5 to 3 of geraniol to citronellol 1 and a method for producing the same. More preferably, a beverage having an ethanol concentration of 0.00 v / v% and a method for producing the same are provided.

  ADVANTAGE OF THE INVENTION According to this invention, the method of providing the alcohol feeling to a non-alcoholic drink characterized by adjusting the citronellol density | concentration in a drink is provided. Specifically, there is provided a method for imparting a feeling of alcohol to a non-alcoholic beverage, wherein the citronellol concentration in the beverage is adjusted to 0.2 ppm or more and less than 10 ppm.

  According to the present invention, there is also provided a method for imparting a feeling of alcohol to a non-alcoholic beverage, characterized by adjusting the total concentration of citronellol, geraniol and linalool in the beverage. Specifically, a method for imparting a feeling of alcohol to a non-alcoholic beverage, wherein the total concentration of citronellol, geraniol and linalool in the beverage is adjusted to 2 to 30 ppm.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol feeling imparting agent with respect to a non-alcoholic drink which comprises citronellol is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol feeling imparting agent with respect to a non-alcoholic drink which comprises citronellol, geraniol, and linalool is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol feeling imparting agent with respect to a non-alcoholic drink which comprises the steam distillation extract of a yam is provided.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Evaluation of imparting alcohol feeling to steam distilled extract of yam (1) Preparation of beverage Non-alcoholic beverage is pH 2.8, extract content 6%, carbon dioxide pressure 0.17 MPa (measurement temperature 20 ° C.), ethanol Beverages (lemon juice 2 w / w%) prepared to a content of 0.00 v / v% were used. To this non-alcoholic beverage, a component obtained by extracting steamed yam by steam distillation (hereinafter referred to as steam distilled extract of yam) was added to 100 ppm to prepare a sample beverage. The steam-distilled extract was obtained by passing water vapor through the rind of the yam and condensing the aromatic component that flows out along with the water vapor together with the distillate.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, four panelists who were well trained and skilled in evaluating chu-hi and cocktail-based beverages tasted and performed sensory evaluation. The results of the sensory evaluation test were as follows.

  It was recognized that a non-alcoholic beverage can be given a feeling of alcohol by adding a steam distilled extract of yam (100 ppm) to the non-alcoholic beverage (Table 1). On the other hand, when the concentration of the steam-distilled extract was too high (for example, 30000 ppm or more), it was confirmed that the taste harmonized as a beverage such as a gorgeous fragrance or bitterness or a bitter taste (data omitted).

Example 2: Analysis of steam-distilled extract of Japanese yam The component of the steam-distilled extract of Japanese yam obtained in Example 1 was analyzed. Specifically, volatile components were extracted by solid phase microextraction (SPME) and analyzed by GC / MS. As a result, β-pinene, γ-terpinene, limonene, linalool, citronellol, geraniol, geranyl acetate, and the like were detected from the steam distilled extract of yam (FIG. 1). Then, paying attention to three components of citronellol, geraniol, and linalool, the following examination was performed.

Example 3: Evaluation of citronellol for imparting alcohol (1) Beverage preparation Non-alcoholic beverages include fructose-glucose liquid sugar (7 w / v%), lemon juice (2 w / w%), acidulants (citric acid and citric acid) Sodium) was used, and the beverage was adjusted to pH 2.8, extract content 6%, carbon dioxide pressure 0.17 MPa (measurement temperature 20 ° C.), ethanol content 0.00 v / v%. To this non-alcoholic beverage, citronellol dissolved in propylene glycol was added so as to have a concentration shown in Table 2 to prepare each sample beverage.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, four panelists who were well trained and skilled in evaluating chu-hi and cocktail-based beverages tasted and performed sensory evaluation. The results of the sensory evaluation test were as follows.

  By adding citronellol to a non-alcoholic beverage so as to be 0.2 ppm or more and less than 10.0 ppm, preferably 0.3 ppm or more and 8.0 ppm or less, the non-alcoholic beverage does not lose the harmony of the taste as a beverage. It was confirmed that a feeling of alcohol (the volatility of alcohol) could be imparted to (Table 2).

Example 4: Evaluation of imparting a feeling of alcohol to citronellol, geraniol and linalool (1) Preparation of beverages Acid and sodium citrate), a beverage prepared at pH 2.8, extract content 6%, carbon dioxide pressure 0.17 MPa (measurement temperature 20 ° C.), ethanol content 0.00 v / v%. To this non-alcoholic beverage, a steam distilled extract of yam was added so as to have a concentration shown in Table 3, and each sample beverage was prepared.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, three panelists who were well trained and skilled in evaluating low-alcohol beverages sampled and performed sensory evaluation on alcohol feeling according to the following criteria.
[Evaluation of alcohol feeling]
○: The alcohol has a moderate volatile sensation, and the alcohol-like flavor can be sufficiently felt. △: The alcohol has a volatile sensation, but other flavors inhibit the alcohol-like flavor. There is a slight volatility, but the influence of other flavors is very strong and inhibits alcohol-like flavor, or there is almost no volatility of alcohol

The results of the sensory evaluation test were as follows.

  When adding geraniol and linalool together with citronellol, the ratio of the concentrations of citronellol, geraniol and linalool in the beverage is in the range of geraniol 1-3 and linalool 0.5-3 relative to citronellol 1. In addition, it was confirmed that a suitable alcohol-like flavor could be realized in a Chui-like cocktail-like fruit juice drink (particularly a citrus fruit juice drink) (Table 3).

  From the above, it is shown that by adding citronellol, geraniol, and linalool in a predetermined range, it is possible to impart an alcoholic feeling without destroying the harmony of the taste as a beverage (especially a Chu-Hi-like cocktail). It was done.

Example 5: Study on extraction method of yam About the extraction of yam, the difference in the extracted components by the extraction method was examined. Specifically, extraction was performed from the same amount of yam samples using a steam distillation method and a reflux method, and each obtained extract was analyzed using a thermal desorption introduction system (GERSTEL). The steam distilled extract was obtained in the same manner as in Example 1. The reflux extract was obtained by boiling the yam in hot water and then filtering.

As a result, even if the raw materials are the same, if the extraction method is different, the components of the extract obtained will be different. Specifically, compared to the reflux method, the amount of yam components extracted by the steam distillation method is larger, and the alcohol It was shown that it is suitable for use in imparting feeling (FIG. 2).
Example 6: Examination of raw materials

  The difference in the amount of citronellol extracted by the raw materials was examined. Specifically, extraction was performed from yam and hop using a steam distillation method, and each obtained extract was analyzed using a heat desorption introduction system (GERSTEL). A steam distilled extract of yam was obtained in the same manner as in Example 1. The hop steam-distilled extract was obtained by passing steam through the hop and condensing the aroma components that flow out along with the steam together with the distillate.

  As a result, it was shown that the amount of citronellol extracted was larger when steam distillation was performed using yam than in hops, which is suitable for use in imparting an alcoholic feeling (FIG. 3).

It is the figure which showed the gas chromatogram of the steam distillation extract of a yam. It is the figure which showed the gas chromatogram of the steam distilled extract of a yam and the reflux extract of a yam (A: steam distilled extract of a yam; B: reflux extract of a yam). It is the figure which showed the gas chromatogram of the steam-distilled extract of a yam and the steam-distilled extract of a hop (A: Steam-distilled extract of a yam; B: Steam-distilled extract of a hop).

Claims (11)

  A non-alcoholic beverage comprising citronellol and having an alcoholic feel with a concentration of alcohol of less than 1.0 v / v%, wherein the beverage has a citronellol concentration of 0.2 ppm or more and less than 10 ppm.   It further comprises geraniol and / or linalool, and the concentration ratio of citronellol in the beverage to geraniol and / or linalool is 1 to 3 and / or linalool is 0.5 to 3 with respect to citronellol 1. The beverage according to claim 1, wherein   The beverage according to claim 1 or 2, further comprising geraniol and linalool, wherein the total concentration of citronellol, geraniol and linalool in the beverage is 2 to 30 ppm.   The beverage according to any one of claims 1 to 3, wherein the ethanol concentration in the beverage is 0.00 v / v%.   The beverage according to any one of claims 1 to 4, wherein citronellol is derived from yam.   The beverage according to any one of claims 1 to 4, wherein citronellol is used as a steam distilled extract of yam.   A method for producing a non-alcoholic beverage, wherein the concentration of citronellol in a beverage is adjusted to 0.2 ppm or more and less than 10 ppm, and the ethanol concentration in a beverage with an alcohol feeling is less than 1.0 v / v%.   The concentration ratio of citronellol in beverage and geraniol and / or linalool is adjusted to citronellol 1, geraniol 1 to 3 and / or linalool 0.5 to 3. 8. The production method according to 7.   The production method according to claim 7 or 8, wherein the total concentration of citronellol, geraniol and linalool in the beverage is adjusted to 2 to 30 ppm.   The manufacturing method as described in any one of Claims 7-9 whose ethanol concentration in a drink is 0.00v / v%.   A method for imparting an alcohol feeling to a non-alcoholic beverage having an ethanol concentration of less than 1.0 v / v%, wherein the citronellol concentration in the beverage is adjusted to 0.2 ppm or more and less than 10 ppm.

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