JP5746833B2 - 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 poly-γ-glutamic acid or a salt thereof in order to enhance the alcohol feeling of food and drink containing fruit juice and / or carbohydrates containing alcohol and organic acid. However, Patent Document 1 does not disclose that an alcoholic feeling can be imparted to a non-alcoholic beverage by combining a sour substance and a bitter substance.

JP 2009-148268 A

  The present inventors have found that by adding a sourness-imparting substance and a bitterness-imparting substance in a specific range to a non-alcoholic beverage, an alcohol feeling can be imparted to the non-alcoholic beverage (Examples 1 and 2). That is, by combining a non-alcoholic beverage with a sourness-imparting substance and a bitterness-imparting substance within a specific range, it is possible to impart a taste of “alcohol” that cannot be assumed from the taste felt from each acidity or bitterness. It was. Thus, it was a surprising finding for the present inventors that alcohol could be imparted to non-alcoholic beverages, which was an unexpected result. Until now, the subject of giving an alcohol feeling to the drink which does not contain alcohol at all was not assumed. 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.

That is, according to the present invention, the following inventions are provided.
(1) A non-alcoholic beverage provided with a feeling of alcohol comprising a sourness-imparting substance and a bitterness-imparting substance, wherein the sourness-imparting substance concentration in the beverage is 100 to 5000 ppm, and the bitterness-imparting substance concentration in the beverage is Beverages that are 0.1 to 3.5 ppm.
(2) The beverage according to (1), wherein the weight ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 100 to 1: 10000.
(3) One or more selected from the group consisting of tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid The beverage according to (1), wherein
(4) The bitterness-imparting substance is selected from the group consisting of quassin, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringin The beverage according to (1), which is one or more types of substances.
(5) The acidity-imparting substance is one or more substances selected from the group consisting of tartaric acid, lactic acid, acetic acid, and phosphoric acid, and the bitterness-imparting substance is quassin, naringin, isoalpha acid, And the beverage according to (1), which is one or more substances selected from the group consisting of caffeine.
(6) Adjusting the sourness-imparting substance concentration in the non-alcoholic beverage to 100 to 5000 ppm, and adjusting the bitterness-imparting substance concentration in the non-alcoholic beverage to 0.1 to 3.5 ppm. A method for producing a non-alcoholic beverage to which is provided
(7) A non-alcohol characterized by adjusting a sourness-imparting substance concentration in a non-alcoholic beverage to 100 to 5000 ppm, and adjusting a bitterness-imparting substance concentration in a non-alcoholic beverage to 0.1 to 3.5 ppm. A method of imparting alcohol to beverages.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink provided with the feeling of alcohol and its manufacturing method are provided. The beverage according to the present invention is advantageous in that it can respond to the demand for alcoholic beverages despite being alcohol-free beverages since it feels alcoholic despite being alcohol-free beverages.

Detailed description of the invention

Definitions In the present invention, “non-alcoholic beverage” means a beverage having an alcohol content of less than 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law. Among “non-alcoholic beverages”, beverages that do not contain any alcohol, that is, have an alcohol content of 0% by weight, can be expressed as “completely alcohol-free”.

  In the present invention, “acidity” is one of basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, umami), and refers to a sour taste exhibited by acid.

  In the present invention, “bitterness” is one of basic tastes composed of five types of taste (sweet, salty, sour, bitter, and umami) and refers to a taste exhibited by a bitterness-imparting substance.

  In the present invention, “alcohol feeling” refers to a state in which the bitterness of aftertaste when drinking alcoholic beverages, the thickness of the taste peculiar to alcohol spreads in the mouth, and the taste is felt.

  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. For example, it refers to beverages that can be substituted for Chu-Hi beverages, wine beverages, and other alcoholic beverages.

  In the present specification, “1 ppm” corresponds to 0.0001 weight / volume%.

Beverages according to the present invention The beverages according to the present invention can typically be produced by adding a sourness-imparting substance and a bitterness-imparting substance to the original beverage. According to the beverage 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. Hereinafter, the raw beverage, the sourness imparting substance, and the bitterness imparting substance will be described.

[Original beverage]
The original beverage constituting the beverage according to the present invention is a non-alcoholic beverage from the viewpoint of providing a beverage with a feeling of alcohol while being a non-alcoholic beverage. The original beverage may be any beverage that gives a feeling of alcohol by adjusting the sourness-imparting substance concentration and the bitterness-imparting substance concentration. For example, carbonated beverages, fruit juice beverages, vegetable juice beverages, fruit juices and vegetable juices Examples include, but are not limited to, beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurt, coffee, cocoa, nutritional drinks, sports beverages, drinking water (mineral water, etc.), etc. is not. The original beverage may be a non-malt beverage that does not use malt. It may be a non-beer-like beverage that does not use malt and hops.

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

  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. Sweeteners, flavors and the like can be added to the carbonated beverage.

  When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage is, for example, 0.1 to 0.3 MPa, preferably 0.13 to 0.3 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 and fruit and vegetable juice-containing beverages include apples, tangerines, grapes, bananas, pears, plums, lemons, grapefruits, oranges, and limes. Examples of vegetables used in beverages containing vegetable juice, fruit juices, and beverages containing vegetable juice include tomatoes, carrots, celery, cucumbers, and watermelons.

  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.

  In the production of the raw beverage used in the present invention, in addition to the sourness-imparting substance and the bitterness-imparting substance described later, sugars, fragrances, fruit juices, food additives, and the like that are used in normal beverage formulation design are appropriately added. be able to. 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.

[Sour taste imparting substance]
The sourness imparting substance constituting the beverage according to the present invention means a substance capable of imparting sourness to the target raw beverage.

  The sourness-imparting substance used in the present invention can impart a feeling of alcohol to a non-alcoholic beverage in combination with a bitterness-imparting substance, and the beverage according to the present invention has a predetermined sourness-imparting substance concentration as described later. Can be given.

  Examples of the sourness-imparting substance include tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, α-ketoglutaric acid, and the like. The acidity-imparting substance is preferably one or a combination of two or more selected from the group consisting of tartaric acid, lactic acid, acetic acid, and phosphoric acid, and more preferably selected from the group consisting of tartaric acid, lactic acid, and acetic acid Or a combination of two or more, and even more preferably, tartaric acid or lactic acid or a combination thereof.

The alcohol feeling when various acidity-imparting substances are used in combination with a bitterness-imparting substance is as follows.

  The acidity-imparting substance may be used as a single component, or two or more kinds may be used in combination. The sourness-imparting substances are slightly different in taste appearance time and appearance flavor after drinking. Therefore, for example, tartaric acid having a stimulus such as astringency and astringency can be used in combination with lactic acid having a slightly mild bottom and thickness. The amount of the sourness-imparting substance when two or more sourness-imparting substances are used in combination can be represented by the total amount of the two or more sourness-imparting substances.

  What is marketed can be obtained as the sourness imparting substance used in the present invention.

  The acidity-imparting substance used in the present invention can also be produced according to a known method.

  The sourness-imparting substance concentration in the beverage is from 100 to 5000 ppm, preferably from 100 to 4000 ppm, more preferably from 200 to 4000 ppm, still more preferably from 300 to 3000 ppm, and even more preferably from the viewpoint of imparting a feeling of alcohol. It can be adjusted to ˜2000 ppm, particularly preferably 400 to 1000 ppm.

  From the viewpoint of imparting a feeling of alcohol, the sourness-imparting substance concentration in the beverage is such that the weight ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 100 to 1: 10000, preferably 1: 200 to 1: 5000. Preferably, it can be adjusted to 1: 200 to 1: 2000, even more preferably 1: 200 to 1: 1000, and particularly preferably 1: 300 to 1: 1000.

[Bitterness-imparting substance]
The bitterness imparting substance constituting the beverage according to the present invention means a substance capable of imparting bitterness to the target raw beverage.

  The bitterness-imparting substance used in the present invention can impart a feeling of alcohol to a non-alcoholic beverage in combination with a sourness-imparting substance, and the beverage according to the present invention has a predetermined bitterness-imparting substance concentration as described later. Can be given.

  Examples of the bitterness-imparting substance include quassin, naringin, caffeine, iso-alpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringine. The bitterness-imparting substance is preferably one or a combination of two or more selected from the group consisting of quassin, naringin, isoalpha acid and caffeine, and more preferably quassin or naringin or a combination thereof. In addition, you may use the bitterness imparting substance except catechin in this invention.

The feeling of alcohol when various bitterness-imparting substances are used in combination with a sourness-imparting substance is as follows.

  The bitterness-imparting substance may be used as a single component, or two or more kinds may be used in combination. Each bitterness-imparting substance has a slightly different taste appearance time and appearance flavor after drinking. Therefore, for example, it is possible to use a combination of a pre-bitter taste naringin and a post-bitter taste kwasin. The amount of the bitterness-imparting substance when two or more types of bitterness-imparting substances are used in combination can be expressed by the total amount of each of the two or more acidity-imparting substances.

  As the bitterness-imparting substance used in the present invention, commercially available products can be obtained.

  The bitterness-imparting substance used in the present invention can also be produced according to a known method.

  As the bitterness-imparting substance used in the present invention, an extract of a plant or the like containing the target bitterness-imparting substance (for example, a oyster extract in the case of quassin) can also be used.

  The bitterness-imparting substance concentration in the beverage is from 0.1 to 3.5 ppm or more than 0.1 ppm to 3.5 ppm or less, preferably from 0.1 to 2.6 ppm or 0.1, from the viewpoint of imparting an alcoholic feeling. It can be adjusted to be 2.6 ppm or less, more preferably 0.2 to 2.6 ppm, further preferably 0.2 to 2.0 ppm, and still more preferably 0.3 to 2.0 ppm. it can.

  The bitterness-imparting substance concentration in the beverage is such that the weight ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 100 to 1: 10000, preferably 1: 200 to 1: 5000, from the viewpoint of imparting a feeling of alcohol. Preferably, it can be adjusted to 1: 200 to 1: 2000, even more preferably 1: 200 to 1: 1000, and particularly preferably 1: 300 to 1: 1000.

According to the present invention TECHNICAL FIELD The present invention of a beverage by the acidity imparted substance concentration of the non-alcoholic beverage is adjusted to 100 to 5000 ppm, also the bitterness-imparting substance concentration of the non-alcoholic beverage 0.1~3.5ppm Provided is a method for producing a non-alcoholic beverage imparted with a feeling of alcohol, characterized by adjusting.

  Regarding the “adjustment” of the sourness imparting substance concentration or the bitterness imparting substance concentration in the beverage, the sourness imparting substance and the bitterness imparting substance are added to the original beverage in consideration of the concentration of the sourness imparting substance and the bitterness imparting substance originally contained in the original beverage. Can be adjusted by adding either of the sourness-imparting substance or the bitterness-imparting substance, or it can be adjusted without adding any acidity-imparting substance or bitterness-imparting substance. You can also Moreover, it can also adjust by removing a sour taste imparting substance and / or a bitter taste imparting substance from an original beverage. Typically, it can be adjusted by adding a sour taste imparting substance and a bitter taste imparting substance to the original 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 the sourness-imparting substance and / or the bitterness-imparting substance, the sourness-imparting substance and / or the bitterness-imparting substance may be added during the production of the original beverage or after the production of the original beverage. The acidity-imparting substance and the bitterness-imparting substance may be added together or separately, and when added separately, either may be added first. When adding a plurality of acidity-imparting substances or when adding a plurality of bitterness-imparting substances, each component may be added together or separately. It may be added first. In addition, when adding the sourness imparting substance and the bitterness imparting substance, it goes without saying that the necessity and amount of addition can be determined in consideration of the concentration of the sourness imparting substance and the bitterness imparting substance originally contained in the original beverage.

  In addition to the sourness-imparting substance and the bitterness-imparting substance, additives such as a fragrance, a pigment, and a foaming / foaming-improving agent used in normal beverage formulation design 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. In addition, you may remove a high sweetness degree sweetener containing drink from the drink by this invention.

  The sourness-imparting substance is combined with the bitterness-imparting substance, and from the viewpoint of imparting a feeling of alcohol, for example, the sourness-imparting substance in the beverage is 100 to 5000 ppm, preferably 100 to 4000 ppm, more preferably 200 to It can be added so as to be 4000 ppm, more preferably 300 to 3000 ppm, even more preferably 300 to 2000 ppm, and particularly preferably 400 to 1000 ppm.

  The bitterness-imparting substance is combined with the sourness-imparting substance to give a feeling of alcohol, and for example, the sourness-imparting substance in the beverage is 0.1-3.5 ppm, preferably 0.1-2. 6 ppm, More preferably, it is 0.2-2.6 ppm, More preferably, it is 0.2-2.0 ppm, More preferably, it can add so that it may become 0.3-2.0 ppm.

  The sourness imparting substance and the bitterness imparting substance have a weight ratio of the sourness imparting substance and the bitterness imparting substance of 1: 100 to 1: 10000, preferably 1: 200 to 1: 5000, from the viewpoint of imparting a feeling of alcohol. More preferably, it can be added so as to be 1: 200 to 1: 2000, still more preferably 1: 200 to 1: 1000, and particularly preferably 1: 300 to 1: 1000.

  Examples of the combination of sourness-imparting substance and bitterness-imparting substance include, for example, tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid. 1 selected from two or more sourizing substances and quasine, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringin A seed or two or more bitterness-imparting substances can be combined. Preferably, one or more acidifying substances selected from tartaric acid, lactic acid, acetic acid and phosphoric acid, and one or more bittering substances selected from quasine, naringin, isoalpha acid and caffeine Can be combined. More preferably, a combination of one or more acidifying substances selected from tartaric acid and lactic acid and one or more bittering substances selected from quasine, naringin, isoalpha acid and caffeine. Can do. In addition, you may remove | exclude the combination containing phosphoric acid and caffeine from the combination of a sourness imparting substance and a bitterness imparting substance.

  The beverage according to the present invention can be adjusted to a pH of, for example, 2.3 to 4.0, preferably 2.4 to 3.7. When a sourness imparting substance is used in the beverage according to the present invention, the pH can be adjusted by the amount of the sourness imparting substance used. That is, it can be adjusted according to the type and amount of sourness-imparting substance used. Moreover, when using a fruit, its origin component, fruit juice etc. for the drink by this invention, they can also be utilized and pH can be adjusted. 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 can be made into a chuhai-like beverage (a beverage with a feeling of alcohol comprising carbonic acid, fruit juice or fruit flavor).

  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.

  According to a preferred embodiment of the present invention, the beverage is provided with a feeling of alcohol comprising a sourness-imparting substance and a bitterness-imparting substance, and the sourness-imparting substance concentration in the beverage is 100 to 4000 ppm, and the bitterness in the beverage A non-alcoholic beverage having a concentration of imparting substance of 0.1 to 2.6 ppm and a weight ratio of a bitterness imparting substance to a sourness imparting substance of 1: 300 to 1: 1000 and a method for producing the same are provided.

  According to a preferred embodiment of the present invention, one or more further selected from the group consisting of tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid Two or more sour taste-imparting substances (preferably tartaric acid, lactic acid, acetic acid, and phosphoric acid, or a combination of two or more thereof), quassin, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5 ′ One or more bitterness-imparting substances selected from the group consisting of dehydroxy-5′-methylthioadenosine, theobromine, berberine, and α-glucosylnaringine (preferably quasine, naringin, isoα acid, or cafe In, or a combination of two or more thereof) The sourness-imparting substance concentration in the beverage is 100-4000 ppm, the bitterness-imparting substance concentration in the beverage is 0.1-2.6 ppm, and the ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 300-1 : 1000, a non-alcoholic beverage and a method for producing the same.

  According to the present invention, a non-alcoholic beverage characterized by adjusting the sourness-imparting substance concentration in a beverage to 100 to 5000 ppm and adjusting the bitterness-imparting substance concentration in the beverage to 0.1 to 3.5 ppm. There is provided a method for imparting a feeling of alcohol.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol feeling imparting agent with respect to a non-alcoholic drink which comprises a sourness imparting substance and a bitterness imparting substance 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: Manufacture and evaluation of beverages with a sense of alcohol (1) Preparation of beverages Carbonated beverages were used as beverages. Specifically, a carbonated beverage prepared so as not to contain alcohol (0.00%) at pH 3 to 4, Brix 6 °, carbon dioxide pressure 0.15 MPa (measurement temperature 20 ° C.) was used.

  Each sample beverage was prepared by adding the bitterness and sourness to the carbonated beverage so that the bitterness-imparting substance and the acidity-imparting substance were present at concentrations as shown in Table 1 or Table 2.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed on the quality of sourness, bitterness and alcohol feeling by the following criteria by five panelists who were well trained and skilled in evaluating chu-hi and cocktail-based beverages.

[Evaluation of sour quality]
○: The acidity is moderate, and other flavors such as sweetness and bitterness are sufficiently felt.
Δ: Slightly strong acidity, other flavors such as sweetness and bitterness are somewhat inhibited.
X: The acidity is very strong, and other flavors such as sweetness and bitterness are hindered and difficult to feel.
(Each panel decided through discussions.)
[Evaluation of bitterness quality]
○: Bitterness is moderate, and other flavors such as sweetness and acidity can be sufficiently felt.
Δ: The bitter taste is slightly strong, and other flavors such as sweetness and acidity are somewhat inhibited.
X: The bitterness is very strong, and other flavors such as sweetness and acidity are hindered and difficult to feel.
(Each panel decided through discussions.)
[Evaluation of alcohol feeling]
○: Alcohol feeling is moderate, the taste is thick, and other flavors such as bitterness can be sufficiently felt. Δ: Alcohol feeling is slightly strong, the taste is thick, and other flavors such as bitterness are slightly inhibited. What you are doing ×: Very strong alcohol, thick taste, obstructing other flavors such as bitterness, making it difficult to perceive The standard of good or bad flavor: A combination of bitterness and sourness in a balanced manner To feel alcoholic bitterness and irritation.
(Each panel decided through discussions.)

苦味と酸味の濃度の評価

The results of the sensory evaluation test were as follows.
Evaluation of the balance between bitter and sour

Evaluation of bitter and sour concentrations

  By adding a bitterness-imparting substance and a sourness-imparting substance to a carbonated beverage that is a non-alcoholic beverage so that the weight ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 100 to 1: 10000, It was recognized that alcohol can be imparted to non-alcoholic beverages without destroying the harmonious taste (Table 3). In addition, by adding a bitterness-imparting substance at 0.1 to 3.5 ppm and a sour substance at 100 to 5000 ppm to a carbonated beverage that is a non-alcoholic beverage, respectively, without losing the harmony of the taste as a beverage. It was recognized that the alcoholic beverage can be given a feeling of alcohol (Table 4).

  From the above, it was confirmed that by adding a bitterness-imparting substance and a sourness-imparting substance in a specific range to a non-alcoholic beverage, it is possible to impart an alcoholic feeling without destroying the sense of harmony of the taste as a beverage. .

Example 2: Evaluation of combinations of various bitterness-imparting substances and various sourness-imparting substances In order to examine bitterness-imparting substances and acidity-imparting substances that can be used in the present invention, the carbonated beverage used in Example 1 Various bitterness imparting substances (0.3 ppm) and various sourness imparting substances (400 ppm) were added in combination to prepare sample beverages. As the bitterness-imparting substance, quassin, naringin, caffeine, and isoalpha acid were used. Tartaric acid and lactic acid were used as sourness imparting substances.

  Each sample beverage was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed on the presence or absence of alcohol feeling by five panelists who were well trained and skilled in evaluating chu-hi and cocktail beverages.

The results of the sensory evaluation test were as follows.

Claims (5)

A non-alcoholic beverage provided with a feeling of alcohol comprising a sourness-imparting substance and a bitterness-imparting substance,
A sour taste-imparting substance concentration in the beverage 100~5000ppm, bitter imparting substance concentration in the beverage Ri 0.1~3.5ppm der,
One or more substances selected from the group consisting of tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid. And
The bitterness-imparting substance is selected from the group consisting of quassin, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringin. one or Ru two or more substances der, beverages.   The beverage according to claim 1, wherein the weight ratio of the bitterness-imparting substance and the sourness-imparting substance is 1: 100 to 1: 10000.   The acidity-imparting substance is one or more substances selected from the group consisting of tartaric acid, lactic acid, acetic acid, and phosphoric acid, and the bitterness-imparting substance is selected from quasine, naringin, caffeine, and isoalpha acid. The beverage according to claim 1, which is one or more substances selected from the group consisting of: A method for producing a non-alcoholic beverage with a feeling of alcohol,
The sourness imparting substance concentration in the beverage is adjusted to 100 to 5000 ppm, and the bitterness imparting substance concentration in the beverage is adjusted to 0.1 to 3.5 ppm ,
One or more substances selected from the group consisting of tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid. And
The bitterness-imparting substance is selected from the group consisting of quassin, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringin. one or Ru 2 or more substances der method. A method of imparting a feeling of alcohol to a non-alcoholic beverage,
The sourness imparting substance concentration in the beverage is adjusted to 100 to 5000 ppm, and the bitterness imparting substance concentration in the beverage is adjusted to 0.1 to 3.5 ppm ,
One or more substances selected from the group consisting of tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid. And
The bitterness-imparting substance is selected from the group consisting of quassin, naringin, caffeine, isoalpha acid, quinine, sesquiterpene, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and alpha-glucosylnaringin. one or Ru 2 or more substances der method.