JP5921804B2 - Non-alcoholic beverages provided with drinking feeling of alcoholic beverages and method for producing the same - Google Patents

Description

  The present invention relates to a non-alcoholic beverage provided with a drinking feeling of an alcoholic beverage 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 that are soft drinks but can feel the drinking feeling of alcoholic beverages.

  By the way, acetaldehyde has been conventionally used for producing beverages. However, many of them are intended to improve the flavor, and it has not been known that acetaldehyde can be used to give a non-alcoholic carbonate-containing beverage a feeling of drinking an alcoholic beverage.

  For example, Patent Document 1 describes an orange juice-containing beverage containing acetaldehyde. However, Patent Document 1 relates to a process for producing a storage-stable orange juice-containing beverage, and does not disclose that a non-alcoholic carbonic acid-containing beverage can be given a drinking feel to an alcoholic beverage by adding acetaldehyde.

  On the other hand, acetaldehyde is also a substance removed as an off-flavor depending on the beverage.

Japanese Patent Laid-Open No. 2-182177

  The present inventors have found that by adding acetaldehyde to a non-alcoholic carbonated beverage in a specific range, it is possible to impart a drinking feeling of the alcoholic beverage to the non-alcoholic beverage (Examples 1 and 2). That is, by adding acetaldehyde to a non-alcoholic carbonated beverage, it was possible to give “a feeling of drinking an alcoholic beverage” that cannot be assumed from the flavor of acetaldehyde. It was a surprising finding for the present inventors that a non-alcoholic beverage could be given a drinking feeling of an alcoholic beverage. It was also a surprising finding for the present inventors that despite the use of acetaldehyde that can be an off-flavor substance in alcoholic beverages, the beverage has a good sense of harmony in taste. Until now, the subject of giving the drinking feeling of an alcoholic beverage 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 nonalcoholic drink provided with the drinking feeling of alcoholic beverage, and its manufacturing method.

That is, according to the present invention, the following inventions are provided.
(1) A carbon dioxide-containing non-alcoholic beverage containing acetaldehyde and imparted with a feeling of drinking an alcoholic beverage, having an acetaldehyde concentration of 1 to 100 ppm and a carbon dioxide pressure of 0.1 to 0.35 MPa Is a beverage.
(2) The beverage according to (1), wherein the acetaldehyde concentration is 2 to 90 ppm.
(3) The beverage according to (1), wherein the acetaldehyde concentration is 5 to 20 ppm.
(4) The beverage according to (1), wherein the carbon dioxide pressure is 0.15 to 0.3 MPa.
(5) The beverage according to any one of (1) to (4), which is a packaged beverage.
(6) Carbon dioxide containing a drinking feeling of an alcoholic beverage characterized by adjusting the acetaldehyde concentration in the beverage to 1 to 100 ppm and adjusting the carbon dioxide pressure to 0.1 to 0.35 MPa. A method for producing a non-alcoholic beverage.
(7) Adjusting the acetaldehyde concentration in the beverage to 1 to 100 ppm and setting the carbon dioxide pressure to 0.1 to 0.35 MPa, a method for imparting a drinking feeling of an alcoholic beverage to a non-alcoholic beverage .

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink provided with the drinking feeling of alcoholic beverage and its manufacturing method are provided. Although the beverage according to the present invention is a non-alcoholic beverage, it can feel the drinking feeling of an alcoholic beverage, so that it can meet the demand for a beverage with a drinking feeling of an alcoholic beverage while being a non-alcoholic beverage. Is advantageous.

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 v / v%, can be expressed as “completely alcohol-free beverages”.

  In the present invention, the “feeling of drinking alcoholic beverage” refers to a sense that the body feels warm when drinking alcoholic beverage and / or after drinking. Here, the “sensation that makes the body warm” is different from the increase in body temperature and sweating caused by ingestion of stimuli such as capsaicin, and is gently similar to the sensation during and / or after drinking alcoholic beverages. A sense of warmth.

  In the present invention, “a non-alcoholic beverage provided with a drinking sensation of an alcoholic beverage” means a beverage that can provide “a drinking sensation of an alcoholic beverage” even for a non-alcoholic beverage. The “non-alcoholic beverage to which a feeling of drinking an alcoholic beverage” is given can give a drinker a pseudo-sensation as if the alcoholic beverage was drunk despite being a non-alcoholic beverage. “Non-alcoholic beverages with a feeling of drinking alcoholic beverages” refer to, for example, Chui-like beverages, cocktail-like beverages, wine-like beverages, and other beverages that can be substituted for alcoholic beverages.

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

Beverage according to the present invention The beverage according to the present invention can be produced by adjusting the acetaldehyde concentration in the non-alcoholic beverage containing carbon dioxide. According to the beverage according to the present invention, by using a carbon dioxide-containing beverage that is a non-alcoholic beverage, it is possible to provide a beverage that does not contain an alcohol component but is given a drinking feeling of an alcoholic beverage.

  In the present invention, as the “carbon dioxide-containing non-alcoholic beverage”, a product obtained by press-fitting carbon dioxide into water (mineral water or the like) suitable for drinking, that is, a carbonated beverage can be used. Carbonated beverages include sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugars, sugar alcohols, 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, or salts thereof, flavoring (eg, fragrances (eg, citrus (orange, lemon, lime, grapefruit, mandarin, yuzu)) Etc.), other fruits (aroma of apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, etc.), fruit juice (eg orange, lemon, lime, grapefruit, mandarin) , Yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, Position, mango juice, such as passion fruit)) and the like can also be added.

  As the “carbon dioxide-containing non-alcoholic beverage”, a product obtained by press-fitting carbon dioxide into a beverage other than water can also be used. As the “beverage other than water”, for example, fruit juice beverage, vegetable juice beverage, fruit juice and vegetable juice beverage, fruit juice-containing beverage, tea beverage, milk, soy milk, milk beverage, drink-type yogurt, coffee, cocoa, energy drink, A sports drink etc. can be illustrated, but it is not limited to these. Furthermore, sweeteners (for example, sugar, glucose, fructose, oligosaccharide, isomerized liquid sugar, sugar alcohol, high-intensity sweetener, etc.), acidulants (for example, citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, Phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof), flavoring (eg, fragrance (eg, citrus (orange, lemon, lime, grapefruit, mandarin, yuzu, etc.)) Fragrance, other fruit (flavor of apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, pear, etc.), fruit juice (eg orange, lemon, lime, grapefruit, mandarin, Yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, Position may mango, passion fruit, juice without the like)), bittering agent (e.g., iso α acid, naringin, click washers, also be added caffeine, etc.) and the like.

  Examples of fruits used in fruit juice beverages, fruit and vegetable juice beverages, and fruit juice-containing beverages include orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, and lychee. , Mango, passion fruit and pear. Examples of vegetables used in vegetable juice drinks and fruit juices and vegetable juice drinks include, for example, tomato, carrot, celery, cucumber, watermelon, pepper, cabbage, broccoli, cauliflower, watercress, kale, spinach, radish, pumpkin, Chinese cabbage, 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 non-alcoholic beverage containing carbon dioxide may be a non-malt beverage that does not use malt. The non-alcoholic beverage containing carbon dioxide may also be a non-beer-like beverage that does not use malt and hops.

  The non-alcoholic beverage containing carbon dioxide gas is preferably a carbonated beverage.

  The acetaldehyde used in the present invention can give a drinking feeling of an alcoholic beverage to a carbon dioxide-containing non-alcoholic beverage, and can give a predetermined acetaldehyde concentration as described later to the beverage according to the present invention.

  Commercially available acetaldehyde can be used in the present invention.

  The acetaldehyde used in the present invention can also be produced according to a known method.

  The concentration of acetaldehyde in the beverage is from 1 to 100 ppm, preferably from 2 to 90 ppm, more preferably from 5 to 90 ppm, still more preferably from 5 to 50 ppm, particularly preferably from the viewpoint of imparting a drinking feeling to the alcoholic beverage. It can be adjusted to ˜20 ppm.

  The carbon dioxide gas pressure of the beverage (final product) according to the present invention is, for example, 0.1 to 0.35 MPa, preferably 0.15 to 0.3 MPa when measured at 20 ° C.

  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.

Production method of beverage according to the present invention According to the present invention, the concentration of acetaldehyde in the beverage is adjusted to 1 to 100 ppm, and the carbon dioxide pressure is adjusted to 0.1 to 0.35 MPa. A method for producing a carbon dioxide-containing non-alcoholic beverage to which a feeling of drinking is imparted is provided.

  In the production of beverages according to the present invention, other than acetaldehyde, sweeteners, acidulants, fragrances, pigments, fruit juices, food additives, etc. used in normal beverage formulation design other than acetaldehyde are appropriately added to the non-alcoholic beverages containing carbon dioxide. Can be added.

  In the production of the beverage according to the present invention, the beverage can be produced by 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 “adjustment” of the acetaldehyde concentration in the beverage, in consideration of the concentration of acetaldehyde originally contained in the non-alcoholic beverage containing carbon dioxide, it can be adjusted by adding acetaldehyde to the non-alcoholic beverage containing carbon dioxide, It can also be prepared by removing acetaldehyde from a non-alcoholic beverage containing carbon dioxide.

  Acetaldehyde may be added during the production of a carbon dioxide-containing non-alcoholic beverage or after the production of a carbon dioxide-containing non-alcoholic beverage. In addition, when adding acetaldehyde, it cannot be overemphasized that the necessity of addition and addition amount can be determined in consideration of the density | concentration of the acetaldehyde originally contained in a carbon dioxide containing non-alcoholic drink.

  Acetaldehyde has a concentration of acetaldehyde in the beverage of, for example, 1 to 100 ppm, preferably 2 to 90 ppm, more preferably 5 to 90 ppm, still more preferably 5 to 50 ppm, particularly from the viewpoint of imparting a drinking feeling to alcoholic beverages. Preferably, it can add so that it may become 5-20 ppm.

  Other than acetaldehyde, sweeteners, acidulants, flavors, pigments, fruit juices, food additives (for example, foam / foam improvers, bitters, preservatives, antioxidants) Additives such as thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.) may be added during the production of carbon dioxide containing non-alcoholic beverages or after the production of carbon dioxide containing non-alcoholic beverages. 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.

  The beverage according to the present invention can be adjusted so that the carbon dioxide pressure is 0.1 to 0.35 MPa, preferably 0.15 to 0.3 MPa when measured at 20 ° C. in the final product. it can.

  The beverage according to the present invention can be added with acetaldehyde after adjusting the carbon dioxide pressure of the non-alcoholic beverage containing carbon dioxide. Moreover, after adding acetaldehyde to a non-alcoholic beverage containing carbon dioxide, the carbon dioxide pressure can be adjusted, or after adding acetaldehyde to the beverage before carbon dioxide injection, the carbon dioxide pressure can be adjusted.

  In the beverage according to the present invention, the pH can be adjusted to 2.0 to 4.0, preferably 2.5 to 3.9, for example, in a range where the drinking feeling of the alcoholic beverage can be clearly confirmed. 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 carbonated beverage containing fruit juice or fruit flavor.

  Non-alcoholic carbonated beverages containing fruit juice or fruit flavor are provided as, for example, Chu-Hi beverages. A “Chu Hai-like beverage” is a beverage that gives a drinker the feeling of drinking a Chu-Hi beverage. “Chu-hi drink” generally refers to a carbon dioxide-containing alcoholic drink comprising fruit juice or fruit juice flavor. The beverage according to the present invention can be a carbonated beverage comprising, for example, acetaldehyde, fruit juice or fruit juice flavor, and, if necessary, a sweetener, an acidulant and the like as a Chui-like beverage.

  Non-alcoholic carbonated 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 beverage” generally refers to a beverage prepared by mixing alcoholic beverages with fruit juice or fruit juice flavors, fruits, spices, sweeteners (syrups), carbonated water, and the like. The beverage according to the present invention is a cocktail-like beverage, for example, a carbonated beverage comprising acetaldehyde, fruit juice or fruit flavor, carbonated water, and, if necessary, sweetener (syrup), fruit, spices and the like. be able to.

  In addition, it is also possible to add alcohols suitably to the non-alcoholic drink manufactured by this invention, and to provide as alcohols on 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, Although a pouch container etc. are mentioned, From a viewpoint of filling a carbonic acid containing drink, Preferably, they are a metal can and barrel container, a plastic bottle (for example, PET bottle), and a bottle.

  According to a preferred embodiment of the present invention, a non-alcoholic beverage containing carbon dioxide gas having an acetaldehyde concentration adjusted to 2 to 90 ppm, wherein the carbon dioxide pressure is 0.1 to 0.35 MPa (preferably a carbonated beverage) ) And a method of manufacturing the same.

  According to a preferred aspect of the present invention, a non-alcoholic beverage containing carbon dioxide gas having an acetaldehyde concentration adjusted to 5 to 20 ppm, wherein the carbon dioxide pressure is 0.15 to 0.3 MPa (preferably a carbonated beverage) ) And a method of manufacturing the same.

  According to the present invention, the non-alcoholic beverage has a drinking feeling of an alcoholic beverage characterized by adjusting the concentration of acetaldehyde in the beverage to 1 to 100 ppm and setting the carbon dioxide pressure to 0.1 to 0.35 MPa. A method of granting is provided.

  The concentration of acetaldehyde in the beverage is from 1 to 100 ppm, preferably from 2 to 90 ppm, more preferably from 5 to 90 ppm, still more preferably from 5 to 50 ppm, particularly preferably from the viewpoint of imparting a drinking feeling to the alcoholic beverage. It can be adjusted to ˜20 ppm.

  The beverage according to the present invention can be adjusted so that the carbon dioxide pressure is 0.1 to 0.35 MPa, preferably 0.15 to 0.3 MPa when measured at 20 ° C. in the final product. it can.

  ADVANTAGE OF THE INVENTION According to this invention, the drink feeling imparting agent of the alcoholic drink with respect to a non-alcoholic drink which comprises acetaldehyde 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 of non-alcoholic beverages provided with a feeling of drinking alcoholic beverages and evaluation thereof (1) Preparation of beverages Carbonated beverages had a pH of 3.8, Brix 9.5 °, carbon dioxide pressure of 0.25 MPa (measurement temperature 20). ° C) and a beverage (with lemon flavor) prepared so as not to contain alcohol (0.00 v / v%) was used. Each sample beverage was prepared by adding acetaldehyde to the carbonated beverage so as to exist at a concentration as shown in Table 1.

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

[Evaluation of flavor]
○: There is no odor peculiar to acetaldehyde, and other flavors such as sweetness and bitterness can be sufficiently felt.
(Triangle | delta): The odor peculiar to acetaldehyde is felt slightly, and other flavors, such as sweetness and bitterness, are somewhat inhibited.
X: The odor peculiar to acetaldehyde is felt very strongly, and other flavors, such as sweetness and bitterness, are inhibited and it is hard to feel it.
(Each panel decided through discussions.)
[Evaluation of drinking feeling of alcoholic beverages]
○: The body feels warm after drinking, and feels like after drinking alcoholic beverages.
Δ: The warmth of the body is slightly felt after drinking, but the feeling after drinking an alcoholic beverage is somewhat weak.
X: The body warmth is not felt after drinking, and there is no feeling like after drinking alcoholic beverages.
(Each panel decided through discussions.)
[Comprehensive evaluation]
○: Harmonized as a flavor, feels warm after drinking, and feels like drinking alcoholic beverages.
Δ: Flavor balance is slightly broken, but the body feels warm after drinking.
X: Flavor balance is bad, or the warmth of the body is not felt, and there is no sensation after drinking alcoholic beverages.

The results of the sensory evaluation test were as follows.

  It was recognized that by adding 1 to 100 ppm of acetaldehyde to a carbonated beverage that is a non-alcoholic beverage, the non-alcoholic beverage can be given a drinking feeling without destroying the harmony of the taste of the beverage. .

  From the above, it was confirmed that by adding acetaldehyde in a specific range to a non-alcoholic beverage, it is possible to give a drinking feeling to the alcoholic beverage without destroying the harmony of the taste as a beverage.

Example 2: Evaluation of the effect of carbon dioxide gas Acetaldehyde (10 ppm) was added to the carbonated beverage used in Example 1 to prepare sample beverages having different carbon dioxide gas pressures.

  Each sample beverage was subjected to a sensory evaluation test. The sensory evaluation was performed according to the evaluation shown in Example 1.

The results of the sensory evaluation test were as follows.

  When the carbon dioxide pressure was low, an acetaldehyde-specific odor was strongly felt. On the other hand, when the carbon dioxide pressure is high, the drinking feeling of the alcoholic beverage is weakened. Therefore, in order to make a beverage that has a drinking sensation of an alcoholic beverage and is excellent in the harmony of taste as a beverage and enhances the drinking sensation of an alcoholic beverage, the carbon dioxide pressure is in the range of 0.1 to 0.35 MPa. It was confirmed that it was preferable.

Claims (7)

A carbon dioxide-containing non-alcoholic beverage containing acetaldehyde and imparted with a drinking feeling of an alcoholic beverage, having an acetaldehyde concentration of 1 to 100 ppm, a carbon dioxide pressure of 0.1 to 0.35 MPa, and a pH of A beverage having a viscosity of 2.0 to 4.0 and an alcohol content of 0 v / v%.   The beverage according to claim 1, wherein the acetaldehyde concentration is 2 to 90 ppm.   The beverage according to claim 1, wherein the acetaldehyde concentration is 5 to 20 ppm.   The beverage according to claim 1, wherein the carbon dioxide pressure is 0.15 to 0.3 MPa.   The beverage according to any one of claims 1 to 4, which is a packaged beverage. An alcoholic beverage characterized by adjusting an acetaldehyde concentration in a beverage to 1 to 100 ppm, adjusting a carbon dioxide pressure to 0.1 to 0.35 MPa, and adjusting a pH to 2.0 to 4.0 . A method for producing a carbon dioxide-containing non-alcoholic beverage having a drinking feeling and having an alcohol content of 0 v / v%. The alcohol content is characterized by adjusting the acetaldehyde concentration in the beverage to 1 to 100 ppm, adjusting the carbon dioxide pressure to 0.1 to 0.35 MPa, and adjusting the pH to 2.0 to 4.0. A method of imparting a drinking feeling of an alcoholic beverage to a non-alcoholic beverage that is 0 v / v%.