JP6751596B2 - Low-alcohol wine-like beverage and its manufacturing method - Google Patents

Description

The present invention relates to a low-alcohol wine-like beverage and a method for producing the same.

Demand for wine-like beverages with low alcohol content has increased in recent years. For example, Patent Document 1 discloses a non-alcoholic or low-alcohol wine-flavored beverage in which the gluconic acid concentration, the tartaric acid concentration, and the total acid amount are adjusted to a specific balance.

Patent Document 2 discloses a method for producing wine for cooking, which comprises adding a specific amount of lactic acid to wine.

Japanese Unexamined Patent Publication No. 2013-255490 Japanese Unexamined Patent Publication No. 2015-15926

Wine-like beverages with a low alcohol concentration are produced by diluting ordinary wine, and therefore have a problem of weak acidity.

An object of the present invention is to provide a low-alcohol wine-like beverage having a good acidity.

The low-alcohol wine-like beverage of the present invention contains lactic acid and trisodium citrate, has a lactic acid content of 0.1 w / v% or more and 0.5 w / v% or less, and a tartaric acid content of 0.7 w / v /. It is v% or less.

The content of lactic acid is preferably 0.1 w / v% or more and 0.4 w / v% or less. By setting the content of lactic acid in the above range, the sourness and mellowness of the wine-like beverage can be further improved.

The content of trisodium citrate is preferably more than 0.0 w / v% and 0.4 w / v% or less. By setting the content of trisodium citrate in the above range, the acidity and balance of the wine-like beverage can be further improved.

The content-mass ratio of trisodium citrate to lactic acid is preferably 0.2 or more and 2.0 or less, and more preferably 0.4 or more and 1.5 or less. By setting the content-mass ratio of trisodium citrate to lactic acid in the above range, the acidity and balance of wine-like beverages can be further improved.

The content of tartaric acid is preferably more than 0.0 w / v% and 0.6 w / v% or less. By setting the content of tartaric acid in the above range, the acidity and balance of the wine-like beverage can be further improved.

The mass ratio of tartaric acid to lactic acid is preferably 0.2 or more and 1.0 or less. By setting the content-mass ratio of tartaric acid to lactic acid in the above range, the acidity, mellowness and balance of wine-like beverages can be further improved.

The wine-like beverage is preferably a red wine-like beverage. In addition, the beverage may have an alcohol concentration of 5% by volume or less.

The method for producing a low-alcohol wine-like beverage of the present invention includes adding water, lactic acid and trisodium citrate to a wine-like beverage raw material, and the above-mentioned lactic acid has a lactic acid content of 0.1 w / in the beverage. It is added so as to be v% or more and 0.5 w / v% or less.

In the above production method, the trisodium citrate is preferably added so that the content of trisodium citrate in the beverage is more than 0.0 w / v% and 0.4 w / v% or less.

In the above production method, the above trisodium citrate and lactic acid are preferably added so that the content mass ratio of trisodium citrate to lactic acid is 0.2 or more and 2.0 or less.

The above production method may further include adding tartaric acid so that the tartaric acid content in the beverage is more than 0.0 w / v% and 0.6 w / v% or less.

The lactic acid and tartaric acid are preferably added so that the content mass ratio of tartaric acid to lactic acid in the beverage is 0.2 or more and 1.0 or less.

The present invention provides a low-alcohol wine-like beverage with good acidity.

Hereinafter, embodiments for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.

The low-alcohol wine-like beverage of the present invention contains lactic acid and trisodium citrate, has a lactic acid content of 0.1 w / v% or more and 0.5 w / v% or less, and a tartaric acid content of 0.7 w / v /. It is v% or less.

As used herein, the wine-like beverage refers to a beverage that has a wine-like taste and aroma and gives the drinker the feeling of drinking wine when drinking. The wine-like beverage may be classified into, for example, fruit liquor, sweet fruit liquor, or liqueur under the Japanese Liquor Tax Law (Law No. 6 of February 28, 1945). From the viewpoint of exerting the effect of the present invention more remarkably, the wine-like beverage is preferably a red wine-like beverage. The wine-like beverage preferably contains wine as a raw material, and more preferably contains red wine. The wine-like beverage may be wine or red wine.

In the present specification, low alcohol means that the alcohol concentration is 5% by volume or less. The alcohol concentration of the low-alcohol wine-like beverage according to the present embodiment may be 4% by volume or less, 3% by volume or less, 2% by volume or less, or 1% by volume or less. There may be. The alcohol concentration may be 0.5% by volume or more, 1% by volume or more, 2% by volume or more, or 3% by volume or more. In the present specification, alcohol means ethanol unless otherwise specified.

The wine-like beverage may be effervescent or non-effervescent. In the present specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0). It means that it is less than .5 kg / cm ² ). Wine-like beverages are preferably non-foaming.

The wine-like beverage according to the present embodiment contains lactic acid of 0.1 w / v% or more and 0.5 w / v% or less. The content of lactic acid is preferably 0.1 w / v% or more and 0.4 w / v% or less, and more preferably 0.2 w / v% or more and 0.3 w / v% or less. When the content of lactic acid is in the above range, the wine-like beverage has a good range of sourness, not too weak and not too strong, and is more excellent in mellowness and balance. The lactic acid content in the beverage can be measured by HPLC (High Performance Liquid Chromatography).

The wine-like beverage according to this embodiment contains trisodium citrate. Trisodium citrate is used as an acidulant in beverages. The content of trisodium citrate may be, for example, more than 0.0 w / v% and 0.8 w / v% or less, preferably more than 0.0 w / v% and 0.6 w / v% or less, and is 0. It is more preferably more than 0.0 w / v% and 0.4 w / v% or less, and further preferably 0.05 w / v% or more and 0.3 w / v% or less. When the content of trisodium citrate is in the above range, the wine-like beverage has a better degree of sourness and is excellent in mellowness and balance. Further, even when the acidity of the wine-like beverage is high, the acidity, mellowness and balance at the time of drinking can be kept good. As used herein, the content of trisodium citrate in a beverage includes the amount ionized and present in the beverage.

In the wine-like beverage according to the present embodiment, the content-mass ratio of trisodium citrate to lactic acid may be, for example, more than 0.0 and 3.3 or less, preferably 0.2 or more and 2.0 or less. It is more preferably 0.4 or more and 1.7 or less, further preferably 0.4 or more and 1.5 or less, further preferably 0.4 or more and 1.2 or less, and 0.7 or more. It is particularly preferably 1.0 or less. When the content-mass ratio of trisodium citrate to lactic acid is in the above range, the sourness, mellowness, and balance of the wine-like beverage become more excellent.

The wine-like beverage according to this embodiment has a tartaric acid content of 0.7 w / v% or less. The tartaric acid content of the wine-like beverage is preferably 0.6 w / v% or less, more preferably 0.4 w / v% or less, and even more preferably 0.3 w / v% or less. .. The tartaric acid content of the wine-like beverage may be more than 0.0 w / v%, may be 0.05 w / v% or more, and may be 0.1 w / v% or more. Wine-like beverages do not have to contain tartaric acid. The tartaric acid content in the beverage is measured by HPLC. In addition, in this specification, the content of lactic acid and tartaric acid in a wine-like beverage is a value obtained by converting the total amount including salt into the amount of acid when all or part of each acid is contained in the form of salt. Is. However, when the salt is contained as a crystallized insoluble matter, the amount of the insoluble matter is not included.

In the wine-like beverage according to the present embodiment, the content mass ratio of tartaric acid to lactic acid may be 3.0 or less, preferably 0.2 or more and 2.5 or less, and 0.2 or more and 1.5 or less. It is more preferably 0.2 or more and 1.0 or less, and even more preferably 0.2 or more and 0.6 or less.

The acidity of the wine-like beverage according to the present embodiment may be, for example, 0.25 to 1.1 w / v%, preferably 0.3 to 0.9 w / v%, and 0.4 to 0. It is more preferably 7 w / v%, and even more preferably 0.4 to 0.5 w / v%. The acidity of a wine-like beverage can be expressed by the number of grams (g / 100 mL tartaric acid equivalent) when the amount of organic acid contained in 100 mL of the beverage is converted into tartaric acid. The acidity is measured by a method defined by the acidity measuring method of the Japanese Agricultural Standard JAS, that is, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

The low-alcohol wine-like beverage according to the present embodiment contains, for example, lactic acid, trisodium citrate, and tartaric acid, if necessary, desired by adding water to the base wine-like beverage raw material to dilute it. It can be produced by adding it in an amount. That is, the method for producing a low-alcohol wine-like beverage according to the present embodiment includes adding water, lactic acid, and trisodium citrate to the wine-like beverage raw material, and the content of lactic acid in the beverage is 0. Lactic acid is added so as to be 1 w / v% or more and 0.5 w / v% or less. The low-alcohol wine-like beverage obtained by the production method according to the present embodiment has a good degree of sourness.

In the above production method, the base wine-like beverage raw material may be classified into fruit wine, sweet fruit wine, or liqueur under the Japanese Liquor Tax Law. The wine-like beverage raw material may be wine, or may be a processed product in which water, acids and the like have already been added to wine. The wine-like beverage raw material is preferably wine, more preferably red wine. As the wine, one produced by a known method can be used. The wine is preferably malolactically fermented. In wine that has undergone malolactic fermentation, malic acid in the wine is converted to lactic acid by lactic acid bacteria, so that the acidity is moderately suppressed and the mellowness is improved. Therefore, by using a raw material containing wine that has undergone malolactic fermentation as a wine-like beverage raw material, the acidity, mellowness and balance of the obtained wine-like beverage can be further improved.

In the above production method, wine may be contained in, for example, 10 to 95 w / v%, preferably 20 to 70 w / v%, and more preferably 30 to 50 w / v% in all the raw materials.

In the above production method, the addition of lactic acid causes the content of lactic acid in the beverage to be, for example, 0.1 w / v% or more and 0.4 w / v% or less, or 0.2 w / v% or more and 0.3 w / v% or less. It may be done so as to be. The amount of lactic acid added may be, for example, 0.05 w / v% or more and 0.5 w / v% or less, 0.1 w / v% or more and 0.4 w / v% or less, or 0. It may be 2 w / v% or more and 0.3 w / v% or less.

In the above production method, the addition of trisodium citrate causes the content of trisodium citrate in the beverage to be, for example, more than 0.0 w / v% and 0.8 w / v% or less, and more than 0.0 w / v%. It may be performed so as to be 6 w / v% or less, more than 0.0 w / v% and 0.4 w / v% or less, or 0.05 w / v% or more and 0.3 w / v% or less. In the above production method, the amount of trisodium citrate added may be, for example, more than 0.0 w / v% and 0.8 w / v% or less, and more than 0.0 w / v% and 0. It may be 6 w / v% or less, more than 0.0 w / v% and 0.4 w / v% or less, or 0.05 w / v% or more and 0.3 w / v% or less.

In the above production method, tartaric acid may be added. The addition of tartaric acid may be carried out, for example, so that the tartaric acid content in the beverage is 0.7 w / v% or less, more than 0.0 w / v% and 0.6 w / v% or less, 0.0 w /. It may be performed so as to be more than v% and 0.4 w / v% or less, or more than 0.0 w / v% and 0.3 w / v% or less. In the above production method, the amount of tartaric acid added may be, for example, more than 0.0 w / v% and 0.7 w / v% or less, and more than 0.0 w / v% and 0.6 w / v with respect to the wine-like beverage. % Or less, more than 0.0 w / v% and less than 0.5 w / v%, more than 0.0 w / v% and less than 0.3 w / v%, or more than 0.0 w / v% and less than 0.2 w / v%. You may. In the above production method, it is not necessary to add tartaric acid.

The mode of the alcohol concentration of the wine-like beverage, the content mass ratio of trisodium citrate to lactic acid in the beverage, and the content mass of tartaric acid to lactic acid in the above production method is as described for the above-mentioned low alcohol wine-like beverage. is there.

The mode of adding lactic acid, trisodium citrate and, if necessary, tartaric acid is not particularly limited. As these raw materials, for example, powdered ones may be added, or those previously dissolved in a part of water or wine-like beverage raw materials may be added. The water added to the wine-like beverage may be added as water itself, as an aqueous solution in which a raw material such as lactic acid is dissolved in advance, or as water contained in other raw materials. After adding each raw material to the wine-like beverage raw material, it is preferable to stir with a stirrer, bubbling with nitrogen, or the like. The production method may include imparting effervescence to the wine-like beverage. The effervescence can be imparted, for example, by adding carbonated water, carbonation, or the like.

The wine-like beverage according to the present embodiment may be supplemented with organic acids such as malic acid and gluconic acid, sugars, fruit juices, flavors and the like as long as the effects according to the present invention are not impaired. It is preferable that the wine-like beverage according to the present embodiment does not contain malic acid and gluconic acid. Moreover, it is preferable that the wine-like beverage does not contain malic acid.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

Wine obtained by fermentation by a conventional method is used as a raw material for wine-like beverages, and water, lactic acid, trisodium citrate dihydrate and, if necessary, tartaric acid are added and mixed, and the alcohol concentration is 3 volumes. % Wine-like beverage was obtained. Tables 1, 2 and 3 show the lactic acid concentration, tartaric acid concentration, and trisodium citrate dihydrate addition amount (converted to trisodium citrate) of the obtained wine-like beverage. As the lactic acid to be added, a 50% by mass aqueous solution was used.

The contents of lactic acid and tartaric acid were measured by HPLC, respectively. The mass ratio of tartaric acid to lactic acid was calculated. The amount of trisodium citrate added was regarded as the content of trisodium citrate, and the mass ratio of trisodium citrate to lactic acid was determined.

With respect to the obtained wine-like beverage, the extract content was measured by the method described in "National Tax Agency Prescribed Analysis Method (Instruction) 9 Fruit Sake". The extracts and total acidity of wine-like beverages are shown in Tables 1, 2 and 3.

The obtained wine-like beverage was sensory evaluated by a skilled panel. Specifically, each sample was tasted, and the sourness and mellowness or balance were evaluated on a scale of 1 to 5 as shown below, and the average value was calculated. The mellow taste means that the beverage has sufficient acidity and the bitterness is sufficiently suppressed, and the well-balanced beverage has four elements of sweetness, sourness, astringency and bitterness. Excellent balance. In addition, each item was divided into good (⊚), slightly good (◯), acceptable (Δ), and unacceptable (×) based on the classification and evaluation value in the table. The results are shown in Tables 1, 2 and 3.
Sourness: 1 ... strong sourness, 2 ... sour, 3 ... slightly sour, 4 ... slightly sour, 5 ... weak sourness.
Mellowness: 1 ... Bitterness floats, 2 ... Taste is blurred, 3 ... Slightly lack of acid, 4 ... Slightly mellow, 5 ... Taste is mellow.
Balance: 1 ... Lack of balance 2 ... Slightly lacking balance 3 ... Balanced 4 ... Slightly well-balanced 5 ... Good balance.

Claims (7)

Contains lactic acid and trisodium citrate, the content of lactic acid is 0.1 w / v% or more and 0.5 w / v% or less, and the content of tartaric acid is more than 0.0 w / v% and 0.6 w / v% or less. der is, trisodium citrate content of sodium is less 0.0w / v% ultra 0.4 w / v%, containing a weight ratio of trisodium citrate for lactate be 0.2 or more and 2.0 or less , alcohol concentration of 5% by volume or less der Ru low-alcohol wine-like beverage. The beverage according to claim 1, wherein the content of lactic acid is 0.1 w / v% or more and 0.4 w / v% or less. The beverage according to claim 1 or 2 , wherein the content-mass ratio of trisodium citrate to lactic acid is 0.4 or more and 1.5 or less. The beverage according to any one of claims 1 to 3 , wherein the content mass ratio of tartaric acid to lactic acid is 0.2 or more and 1.0 or less. The beverage according to any one of claims 1 to 4 , which is a red wine-like beverage. Including the addition of water, lactic acid and trisodium citrate to the wine-like beverage raw material, the lactic acid and the trisodium citrate have a lactic acid content of 0.1 w / v% or more and 0.5 w / v% or less and Do Ri, trisodium citrate content in the beverage is less 0.0W / v% ultra 0.4 w / v%, containing a weight ratio of trisodium citrate for lactic acid in the beverage 0.2 Low-alcohol wine-like, which is added so as to be 2.0 or less and further includes addition of tartaric acid so that the tartaric acid content in the beverage is more than 0.0 w / v% and 0.6 w / v% or less . Beverage manufacturing method. The production method according to claim 6 , wherein the lactic acid and tartaric acid are added so that the content mass ratio of tartaric acid to lactic acid in the beverage is 0.2 or more and 1.0 or less.