JP6884503B2 - Beverages containing or enhanced alcoholic sensation containing nigerose, and methods for producing the same. - Google Patents

Description

The present invention relates to a beverage having or enhanced the drinking sensation of an alcoholic beverage (hereinafter, also referred to as "alcoholic sensation") and a method for producing the same.

With the growing health consciousness in recent years, the number of consumers who self-manage their alcohol intake is increasing. Under these circumstances, there is an increasing demand for beverages in which the drinking sensation of alcoholic beverages is stronger than the actual alcohol content. There is also a demand for beverages that are soft drinks but that give the feeling of drinking alcoholic beverages.

On the other hand, nigerooligosaccharides are oligosaccharides containing glucose as a constituent unit and containing at least one α-1,3 glucoside bond, and are known to contribute to the richness and taste thickness of foods and drinks. For example, nigerooligosaccharide has a taste improving effect of a high-sweetness sweetener (Patent Document 1), a flavor enhancing effect of foods and drinks (Patent Document 2), a fading prevention effect of foods and drinks, and an active oxygen scavenging effect (Patent Document 3). It is reported to have such as.

Nigerose, which is a kind of nigerose oligosaccharide, is a disaccharide in which two glucose molecules are bound by α-1,3 bond. Nigerose is a substance isolated from sake and jiuqu, and is also called salmon viose. Nigerose is contained in honey, jiuqu juice, beer, etc., and is known to contribute to richness and thickness. Furthermore, it has been reported that nigerose has an effect of preventing dental caries and an effect of promoting the growth of bifidobacteria (Patent Document 4).

However, the relationship between the feeling of alcohol when drinking a drink and nigerose has not yet been reported.

Japanese Unexamined Patent Publication No. 10-234331 Japanese Unexamined Patent Publication No. 2002-186450 Japanese Unexamined Patent Publication No. 2000-189101 Japanese Unexamined Patent Publication No. 3-22958

The present inventors have found that by adding nigerose to an alcoholic beverage having a specific alcohol concentration in a specific concentration range, the feeling of alcohol felt during drinking can be enhanced. Furthermore, the present inventors have found that by adding nigerose to a non-alcoholic beverage in a specific concentration range, a feeling of alcohol can be imparted to the non-alcoholic beverage. The present invention is based on these findings.

Therefore, an object of the present invention is to provide a beverage having or enhanced the drinking sensation of an alcoholic beverage and a method for producing the same.

That is, according to the present invention, the following invention is provided.
(1) A beverage in which the drinking sensation of an alcoholic beverage is imparted or enhanced, and the concentration of nigerose is 40 to 2500 ppm and the alcohol concentration is 0.0 to 12.0 v / v%.
(2) The beverage of (1) having a concentration of nigerose of 120 to 1600 ppm.
(3) The beverage of (1) having a nigerose concentration of 280 to 800 ppm.
(4) The beverage of (1) having an alcohol concentration of 0.0 to 10.0 v / v%.
(5) The beverage according to any one of (1) to (4), which is a packaged beverage.
(6) A method for producing a beverage having an enhanced or enhanced drinking sensation of an alcoholic beverage, in which the concentration of nigerose in the beverage is adjusted to 40 to 2500 ppm and the alcohol concentration is 0.0 to 12.0 v /. A method comprising adjusting to v%.
(7) A method for imparting or enhancing the drinking sensation of an alcoholic beverage to a beverage, in which the concentration of nigerose in the beverage is adjusted to 40 to 2500 ppm and the alcohol concentration is adjusted to 0.0 to 12.0 v / v%. A method that involves adjusting.

According to the present invention, there is provided a beverage having or enhanced drinking sensation of an alcoholic beverage and a method for producing the same. In particular, the beverage of the present invention may be a non-alcoholic beverage, and in this case, the beverage of the present invention feels like drinking an alcoholic beverage even though it is a non-alcoholic beverage.

Specific description of the invention

Definition In the present invention, the "alcoholic beverage" means a beverage having an alcohol content of 1% or more, which is regarded as an alcoholic beverage under the Liquor Tax Law.

In the present invention, the "non-alcoholic beverage" means a beverage having an alcohol content of less than 1%, which is not regarded as an alcoholic beverage under the Liquor Tax Law. Among "non-alcoholic beverages", beverages that do not contain alcohol at all, that is, have an alcohol content of 0 v / v%, can be particularly expressed as "completely alcohol-free beverages". Examples of the non-alcoholic beverage in the present invention include chu-hi-like beverages, cocktail-like beverages, wine-like beverages, and other beverages that are substitutable for alcoholic beverages.

In the present invention, the "alcoholic feeling" refers to the bitterness, spiciness, irritation, and burning feeling peculiar to alcohol when drinking an alcoholic beverage. Further, "enhancing" the drinking sensation of an alcoholic beverage means that when the beverage is drunk, the alcoholic sensation is felt when the beverage has an alcohol concentration higher than the actual alcohol concentration. Further, "giving" the drinking sensation of an alcoholic beverage means feeling the alcoholic sensation when drinking an alcoholic beverage when drinking a non-alcoholic beverage.

In the present specification, "1 ppm" corresponds to 1 mg / L.

Beverage of the present invention The beverage of the present invention can be produced by adjusting the concentration of nigerose in the beverage. By adjusting the concentration of nigerose, the drinking sensation (alcoholic sensation) of the alcoholic beverage is imparted or enhanced in the beverage. The concentration of nigerose may be adjusted by adding nigerose, or by blending a raw material containing nigerose, or by increasing or decreasing the blending amount thereof.

The concentration of nigerose in the beverage of the present invention is 40 to 2500 ppm, more preferably 40 to 1600 ppm, further preferably 80 to 1600 ppm, further preferably 120 to 1600 ppm, further preferably 120 to 1200 ppm, still more preferably 200 to 1200 ppm, and further. It can be adjusted to preferably 200 to 800 ppm, more preferably 280 to 800 ppm.

The concentration of nigerose in the beverage is determined by known methods such as high performance liquid chromatography (eg column: Shodex Asahipak NH2P-50 4E (4.6 mmI.D. x 250 mm), eluent: CH ₃ CN / H ₂ O = It can be measured by 75/25, flow velocity: 1.0 mL / min, detector: differential refractometer detector, column temperature: 30 ° C.). At that time, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of some control samples having a known concentration.

The alcohol concentration of the beverage (final product) of the present invention can be 0.0 to 12.0 v / v%. In addition, the beverage for which an enhanced alcoholic sensation is desired is generally a beverage having an actual low alcohol concentration. Therefore, the alcohol concentration of the beverage (final product) of the present invention can be preferably 0.0 to 10.0 v / v%, more preferably 1.0 to 9.0 v / v%.

According to a preferred embodiment of the present invention, when the alcohol concentration of the beverage of the present invention is 0.0 v / v% or more and less than 10.0 v / v% (that is, less than 10.0 v / v%), the nigerose concentration. Is 120 to 1600 ppm, more preferably 280 to 800 ppm.

According to another preferred embodiment of the present invention, when the alcohol concentration of the beverage of the present invention is 10.0 v / v% or more and less than 12.0 v / v%, the nigerose concentration is 80 to 1600 ppm, more preferably. Is 280 to 800 ppm.

According to another preferred embodiment of the present invention, when the alcohol concentration of the beverage of the present invention is about 12.0 v / v%, the nigerose concentration is 40 to 2500 ppm, more preferably 200 to 1200 ppm. ..

The beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage.

The beverage of the present invention can be a beverage obtained from water as a raw material. This beverage includes sweeteners (eg, sugar, glucose, fructose, oligosaccharide, isomerized liquid sugar, sugar alcohol, high sweetness sweetener, etc.), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, etc.) Phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof, etc., flavoring (eg, fragrances (eg, citrus (eg, orange, lemon, lime, grapefruit, mandarin, yuzu)) Etc.), other fruits (apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, etc.), juice (eg orange, lemon, lime, grapefruit, mandarin) , Yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit juice)) and the like can also be added.

The beverage of the present invention can also be a beverage other than water. Beverages other than water include, for example, fruit juice beverages, vegetable juice beverages, fruit juice and vegetable juice beverages, fruit juice-containing beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurt, coffee, cocoa, nutritional drinks, sports beverages. Etc. can be exemplified, but the present invention is not limited to these. Further, the beverage of the present invention includes sweeteners (for example, sugar, glucose, fructose, oligosaccharide, isomerized liquid sugar, sugar alcohol, high-sweetness sweetener, etc.) and acidulants (for example, citric acid, malic acid, etc.). Tartaric acid, lactic acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof, etc.), flavoring (eg, fragrances (eg, citrus (orange, lemon, lime, grapefruit)) , Mandarin, Yuzu, etc.), other fruits (apple, grape, peach, banana, pineapple, strawberry, melon, plum, lychee, mango, passion fruit, pear, etc.), juice (eg orange, lemon) , Lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, pear juice), bitterness (eg, iso-alpha acid, narringine, Quashers, caffeine, etc.) can also be added.

Fruits used in fruit juice beverages, fruit juice and vegetable juice beverages and fruit juice-containing beverages include, for example, orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, sea urchin, lychee. , Mango, passion fruit, pear, etc. Examples of vegetables used in vegetable juice drinks and fruit juices and vegetable juice drinks include tomatoes, carrots, celery, cucumbers, watermelons, peppers, cabbage, broccoli, cauliflower, cresson, kale, spinach, radish, pumpkin, and white vegetables. Examples include lettuce.

A tea beverage is a beverage for decocting the leaves (tea leaves) of a tea plant, which is an evergreen tree of the Theaceae family, or the leaves or grains of plants other than the tea plant, and can be either fermented tea, semi-fermented tea, or unfermented tea. Is also included. Specific examples of tea beverages include Japanese tea (eg, green tea, barley tea), black tea, herbal tea (eg, jasmine tea), Chinese tea (eg, Chinese green tea, oolong tea), roasted tea, and the like.

Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods produced from these, and in addition to those using milk itself as a raw material, for example, nutrient-enriched milk, flavored milk, sweetened decomposed milk, etc. Also included are those made from processed milk.

The beverage of the present invention can be a carbon dioxide-injected beverage, that is, a carbonated beverage.

Method for Producing Beverage According to the Present Invention According to the present invention, a drinking sensation of an alcoholic beverage is imparted, which comprises adjusting the nigerose concentration in the beverage to the above range and adjusting the alcohol concentration to the above range. Alternatively, an enhanced method of producing a beverage is provided.

In the present invention, as the nigerose, those of various origins such as synthetic products and natural products can be used. The production of nigerose can be carried out by a known method, and for example, it can be carried out by a method of producing nigerose by allowing a cyclodextrin-producing enzyme to act on a starch hydrolyzate (Japanese Patent Laid-Open No. 3-22958). In addition, a method for preparing nigerose using a known sugar transfer / condensation reaction of α-glucosidase is also known (Kenichi Kanaya et al., Journal of Japan Society for Bioscience and Biotechnology, 53, 385-390 (1979), H. Fujimoto et al. ., Agric. Biol. Chem., 52, 1345-1351 (1988), etc.). Alternatively, in the present invention, commercially available nigerose may be used.

The form of nigerose used in the present invention is not limited to nigerose as a pure substance, and may be a composition containing nigerose, for example, a natural material and a processed product thereof. Further, a mixture of nigerose oligosaccharides is known as a composition containing nigerose, and such a mixture can also be used.

Nigero-oligosaccharides, such as nigerose, nigerosyl glucose, and nigerosyl maltose, are oligosaccharides having glucose as a constituent unit and containing at least one α-1,3 glucosidic bond and having a glucose polymerization degree of 2 or more. An oligosaccharide having a glucose polymerization degree of 2 to 10 is preferable, and an oligosaccharide having a polymerization degree of 2 to 7 is more preferable. Further, in the present invention, the nigerooligosaccharide is not only an oligosaccharide consisting of α-1,3 glucosidic bonds, but also α-1,3 glucosidic bonds and other bonds (for example, α-1,1, α-1, α-1,3, It also includes oligosaccharides consisting of 2, α-1,4, α-1,6 glucosidic bonds, etc.).

The nigerooligosaccharide mixture can be produced by any purposeful method, and specifically, it can be prepared by a known method as described below. For example, in M.Stacey and JMWebber: Methods in Carbohydrate Chemistry, I, 339-341, Academic Press (1962), enzymes or acids are used as substrates using polysaccharides produced by microorganisms such as nigeran and ercinan. A method of hydrolyzing to produce a nigerooligosaccharide has been proposed. In addition, one or more glycosyltransferases that bring about α-1,3 glucosidic bonds to a substrate containing α-1,4 glucosidic-bonded polysaccharide or oligosaccharide, specifically, belong to the genus Acremonium. Nigerooligosaccharides are produced by the action of fungi that produce glycosidic bonds that produce α-1,3 bonds, such as glycosyltransferases prepared by culturing Acremonium sp. S4G13 (FERM BP-4373) according to a conventional method. A method for this is also disclosed (Japanese Patent Laid-Open No. 7-59559). The nigerooligosaccharide mixture used in the present invention may be prepared by any method, and is not limited to the above method. Alternatively, in the present invention, a commercially available mixture of nigerooligosaccharides may be used.

In the production of the beverage of the present invention, the liquid as a raw material contains sweeteners, acidulants, fragrances, pigments, fruit juices, food additives (for example, foaming) other than nigerose, which are used in the formulation design of ordinary beverages. -A foam retention improver, a bitterness agent, a preservative, an antioxidant, a thickening stabilizer, an emulsifier, a dietary fiber, a pH adjuster, etc.) can be appropriately added.

The pH of the beverage of the present invention can be adjusted to, for example, 2.0 to 4.0, preferably 2.5 to 3.9, within a range in which the drinking sensation of an alcoholic beverage can be clearly confirmed. When fruits, components derived from them, fruit juice, etc. are used in the beverage of the present invention, the pH can be adjusted by using them as well. 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 of the present invention is preferably provided as a fruit juice or a carbonated beverage containing a fruit juice flavor.

Fruit juices or juice-flavored carbonated beverages are provided, for example, as chu-hi-like beverages or chu-hi beverages. A "chu-hi-like beverage" is a beverage that gives the drinker the sensation of drinking a chu-hi beverage. "Chu-hai beverage" generally refers to a carbon dioxide-containing alcoholic beverage containing fruit juice or fruit juice flavor. The beverage of the present invention can be a chu-hi-like beverage or a chu-hi beverage, for example, a carbonated beverage containing nigerose, fruit juice or fruit juice flavor, and, if necessary, a sweetener, an acidulant, or the like.

Fruit juices or juice-flavored carbonated beverages are also provided, for example, as cocktail-like beverages or cocktail beverages. A "cocktail-like beverage" is a beverage that gives the drinker the sensation of drinking a cocktail beverage. "Cocktail beverage" generally refers to a beverage produced by mixing alcoholic beverages with fruit juice or fruit juice flavors, fruits, spices, sweeteners (syrup), carbonated water, and the like. The beverage of the present invention is a cocktail-like beverage or a cocktail beverage containing, for example, nigerose, fruit juice or fruit juice flavor, carbonated water, and, if necessary, a sweetener (syrup), fruit, spice, and the like. It can be a beverage.

The beverage of the present invention is preferably provided as a packaged beverage. The container used for the beverage of the present invention may be a container normally used for filling the beverage, for example, a metal can, a barrel container, a plastic bottle (for example, a PET bottle, a cup), a paper container, a bottle, etc. Examples thereof include pouch containers, but preferably metal cans / barrel containers, plastic bottles (for example, PET bottles), or bottles.

According to another aspect of the present invention, the beverage is provided with a drinking sensation of an alcoholic beverage, which comprises adjusting the concentration of nigerose in the beverage to the above range and adjusting the alcohol concentration to the above range. Alternatively, a method of augmentation is provided.

Furthermore, according to another aspect of the present invention, there is provided a food additive containing nigerose for imparting or enhancing the drinking sensation of an alcoholic beverage to the beverage.

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

Example 1: Addition test of nigerose to alcoholic and non-alcoholic beverages (1) Preparation of beverage sample As a base beverage before adding nigerose, pH 3.3, extract content 5.0%, carbon dioxide gas pressure 0. A beverage (using lemon flavor) at 20 MPa (measurement temperature 20 ° C.) was used. Further, as shown in Table 1 below, the alcohol content is 0.0v / v%, 1.0v / v%, 3.0v / v%, 6.0v / v%, 9.0v / v%. Multiple base beverages of 10.0 v / v%, 12.0 v / v% or 15.0 v / v% were prepared. Each beverage sample was prepared by adding nigerose to this base beverage so as to be present at the concentrations shown in Table 1. In addition, the base beverage itself having each of the above alcohol contents to which nigerose was not added was used as a control sample.

(2) Evaluation of Beverage Samples Each beverage sample prepared in (1) above was subjected to a sensory evaluation test. In the sensory evaluation test, five well-trained panels evaluated the drinking sensation of alcoholic beverages according to the following criteria.

[Evaluation of drinking feeling of alcoholic beverages]
A: Compared with the control sample, the feeling of alcohol is clearly enhanced.
B: Alcohol feeling is slightly enhanced as compared with the control sample.
C: There is no difference in alcohol feeling as compared with the control sample.

The results of the sensory evaluation test were as follows.

From Table 1, it can be seen that adjusting the concentration of nigerose enhances or imparts an alcoholic sensation in both alcoholic and non-alcoholic beverages. In particular, the preferred concentration of nigerose is 40 to 2500 ppm, more preferably 40 to 1600 ppm, still more preferably 80 to 1600 ppm, still more preferably 120 to 1600 ppm, still more preferably 120 to 1200 ppm, still more preferably 200 to 1200 ppm, still more preferably. It is recognized that it is 200 to 800 ppm, more preferably 280 to 800 ppm. Further, it is recognized that the preferable alcohol concentration is 0.0 to 12.0 v / v%.

Claims (7)

Beverages with or enhanced drinking sensation of alcoholic beverages ( excluding cochineal pigment-containing beverages, soymilk-containing beverages, wine-containing grape jelly beverages, fermented malt beverages and sake) with a nigerose concentration of 40-2500 ppm. And the alcohol concentration is 0.0 to 12.0 v / v%, where
(a) When the alcohol concentration is less than 10.0 v / v%, the nigerose concentration is 120 to 1600 ppm;
(b) When the alcohol concentration is 10.0 v / v% or more and less than 12.0 v / v%, the nigerose concentration is 80 to 1600 ppm;
(c) A beverage having a nigerose concentration of 40-2500 ppm when the alcohol concentration is 12.0 v / v%. The beverage according to claim 1, wherein the concentration of nigerose is 120 to 1600 ppm. The beverage according to claim 1, wherein the concentration of nigerose is 280 to 800 ppm. The beverage according to claim 1, wherein the alcohol concentration is 0.0 to 10.0 v / v%. The beverage according to any one of claims 1 to 4, which is a packaged beverage. A method for producing a beverage (excluding cochineal pigment-containing beverages, soymilk-containing beverages, wine-containing grape jelly beverages, fermented malt beverages, and sake) that imparts or enhances the drinking sensation of alcoholic beverages. It comprises adjusting the concentration to 40-2500 ppm and adjusting the alcohol concentration to 0.0-12.0 v / v%, wherein here.
(a) If the alcohol concentration is less than 10.0 v / v%, the nigerose concentration is adjusted to 120-1600 ppm;
(b) When the alcohol concentration is 10.0 v / v% or more and less than 12.0 v / v%, the nigerose concentration is adjusted to 80 to 1600 ppm;
(c) A method in which the nigerose concentration is adjusted to 40-2500 ppm when the alcohol concentration is 12.0 v / v%. A method of imparting or enhancing the drinking sensation of alcoholic beverages to beverages (excluding grape jelly beverages containing wine, fermented malt beverages and sake), in which the concentration of nigerose in the beverage is adjusted to 40 to 2500 ppm and the alcohol concentration is adjusted. Consists of adjusting to 0.0 to 12.0 v / v%, where
(a) If the alcohol concentration is less than 10.0 v / v%, the nigerose concentration is adjusted to 120-1600 ppm;
(b) When the alcohol concentration is 10.0 v / v% or more and less than 12.0 v / v%, the nigerose concentration is adjusted to 80 to 1600 ppm;
(c) A method in which the nigerose concentration is adjusted to 40-2500 ppm when the alcohol concentration is 12.0 v / v%.