JP7423243B2 - wine flavored fruit drink - Google Patents
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- JP7423243B2 JP7423243B2 JP2019187850A JP2019187850A JP7423243B2 JP 7423243 B2 JP7423243 B2 JP 7423243B2 JP 2019187850 A JP2019187850 A JP 2019187850A JP 2019187850 A JP2019187850 A JP 2019187850A JP 7423243 B2 JP7423243 B2 JP 7423243B2
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- 235000013399 edible fruits Nutrition 0.000 title claims description 44
- 235000014101 wine Nutrition 0.000 title description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 90
- 235000013361 beverage Nutrition 0.000 claims description 59
- 235000015203 fruit juice Nutrition 0.000 claims description 54
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 39
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 38
- 235000002949 phytic acid Nutrition 0.000 claims description 38
- 239000000467 phytic acid Substances 0.000 claims description 38
- 229940068041 phytic acid Drugs 0.000 claims description 38
- 235000000346 sugar Nutrition 0.000 claims description 29
- 235000019674 grape juice Nutrition 0.000 claims description 27
- 235000015165 citric acid Nutrition 0.000 claims description 24
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 19
- 239000011975 tartaric acid Substances 0.000 claims description 19
- 235000002906 tartaric acid Nutrition 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 13
- 235000014214 soft drink Nutrition 0.000 claims description 13
- 235000016127 added sugars Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- 235000019606 astringent taste Nutrition 0.000 description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 235000019441 ethanol Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000004400 mucous membrane Anatomy 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 244000070384 Vitis labrusca Species 0.000 description 2
- 235000004282 Vitis labrusca Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000008491 100% juice Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- -1 but in that case Substances 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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Description
本発明は、ワイン風味果実飲料に関する。 TECHNICAL FIELD The present invention relates to wine-flavored fruit drinks.
我国における飲料製品は、生活スタイルの変化や飲食に対する嗜好の多様化に応えるため、その種類は年々増加し続けている。飲料製品の中でも、洋食等との相性も良く、気軽に飲み易く、スタイリッシュな印象を有することから、ワイン風味を有する果実飲料が最近注目されている。例えば、ワイン品種のカベルネソーヴィニヨンとコンコードグレープを使用し、赤ワインの風味に近づけた飲料が提案されている（非特許文献１参照）。 BACKGROUND OF THE INVENTION The variety of beverage products in Japan continues to increase year by year in response to changing lifestyles and diversifying tastes in food and drink. Among beverage products, wine-flavored fruit beverages have recently attracted attention because they go well with Western food, are easy to drink, and have a stylish impression. For example, a beverage that uses the wine varieties Cabernet Sauvignon and Concord grape and has a flavor similar to red wine has been proposed (see Non-Patent Document 1).
しかしながら、これまでに提案されたワイン風味を有する清涼飲料は、ワイン様の味わいの厚み及び適度な渋みを備えるものがなかった。
以上より、ワイン様の味わいの厚み及び適度な渋みを備えるワイン風味果汁飲料が求められていた。また比較的簡易な製造方法でありながら、そのようなワイン風味果汁飲料を製造できる方法が求められていた。
本発明は、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料及びその製造方法を提供することを課題とする。
However, none of the wine-flavored soft drinks that have been proposed so far have the depth of wine-like taste and appropriate astringency.
In view of the above, there has been a need for a wine-flavored fruit juice beverage that has a rich wine-like taste and moderate astringency. Furthermore, there has been a need for a method that can produce such a wine-flavored fruit juice beverage, although it is a relatively simple production method.
An object of the present invention is to provide a wine-flavored fruit juice beverage with a rich wine-like taste and moderate astringency, and a method for producing the same.
具体的には、本発明は以下の内容に関する。
〈１〉ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ワイン風味清涼飲料水。
〈２〉ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０である、〈１〉記載のワイン風味清涼飲料水。
〈３〉ワイン風味果汁飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、 ０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３、０．２５≦Ｄ≦０．３５を満たす、ワイン風味果汁飲料。
〈４〉ワイン風味果汁飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０、である、〈３〉記載のワイン風味果汁飲料。
〈５〉ぶどう果汁飲料を用意し、ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製造方法。
〈６〉ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７である、〈５〉に記載のワイン風味果実飲料の製造方法。
Specifically, the present invention relates to the following contents.
<1> Based on the total weight (wt%) of a wine-flavored soft drink, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration D = A + B + C To,
0.10≦A/(A+B+C)≦0.43
A wine-flavored soft drink that satisfies 0.25≦D≦0.35.
<2> Based on the total weight (wt%) of a wine-flavored soft drink, when the phytic acid concentration is A, the fruit juice-derived sugar content is X, and the added sugar is Y, 0.00223≦A/(A+X+Y) The wine-flavored soft drink according to <1>, which is ≦0.01370.
<3> Based on the total weight (wt%) of the wine-flavored fruit juice beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration D = A + B + C in terms of citric acid concentration. , 0.10≦A/(A+B+C)≦0.43, 0.25≦D≦0.35, a wine-flavored fruit juice beverage.
<4> Based on the total weight (wt%) of the wine-flavored fruit juice beverage, when the fruit juice-derived sugar content is X and the added sugar is Y, 0.00223≦A/(A+X+Y)≦0.01370. , the wine-flavored fruit juice beverage according to <3>.
<5> Prepare a grape juice drink, add phytic acid, citric acid, and tartaric acid to the grape juice drink, and make the phytic acid concentration A and the citric acid concentration based on the total weight (wt%) of the wine-flavored fruit drink. When B, tartaric acid concentration is C, and total acid concentration in terms of citric acid concentration D = A + B + C,
0.10≦A/(A+B+C)≦0.43
A method for producing a wine-flavored fruit beverage, comprising a step of adjusting to satisfy 0.25≦D≦0.35.
<6> Based on the total weight (wt%) of the wine-flavored fruit beverage, when the fruit juice-derived sugar content is X and the added sugar is Y, 0.00223≦A/(A+X+Y)≦0.0137, The method for producing a wine-flavored fruit beverage according to <5>.
本発明によれば、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料及びその製造方法が提供される。 According to the present invention, a wine-flavored fruit juice beverage with a rich wine-like taste and moderate astringency, and a method for producing the same are provided.
以下に、本発明の実施態様を挙げて本発明を説明していくが、本発明は以下の実施態様に限定解釈されることはない。
〔ワイン風味果実飲料〕
本発明者らは上記課題を踏まえて果実飲料をベースにしてワイン風味果実飲料の開発を鋭意検討した。その結果、ぶどう果汁に含まれる酒石酸に、所定量のクエン酸とフィチン酸を添加し、また、ある種の糖を所定量で添加することにより、ワイン様の厚みと、適度な渋みとが付加された、良好なワイン風味果実飲料が得られることを見出した。
本明細書における「果実飲料」とは、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号、日本国農林水産省）で規定されるものであり、その概念の中には、例えば、濃縮果汁、果実ジュース、果実ミックスジュース、果粒入り果実ジュース、果実・野菜ミックスジュース及び果汁入り飲料が含まれる。より具体的には、果実飲料公正取引協議会による解釈によれば、以下のとおりである。
「濃縮果汁」とは、果実の搾汁を濃縮したものをいう。
「ジュース」とは、果汁（「果実・野菜ミックスジュース」にあっては、果汁及び野菜汁であって、果汁の使用割合が５０％以上のもの。）の使用割合が１００％（少量の糖類や添加物の配合は可）のものをいう。果汁の種類や果粒の有無等により、「果実ジュース」、「果実ミックスジュース」、「果粒入り果実ジュース」、「果実・野菜ミックスジュース」の４種類に分類される。
「果汁入り飲料」とは、果汁の使用割合が１０％以上１００％未満であって、果汁が主原料であるものをいう。
「その他の飲料」とは、果汁の使用割合が１０％未満であって、「商品名に果実名を使用した飲料」又は「色等によって果汁使用を連想させる飲料」であるものをいう。
The present invention will be described below by citing embodiments of the present invention, but the present invention should not be construed as limited to the following embodiments.
[Wine-flavored fruit drink]
In view of the above-mentioned problems, the present inventors have intensively studied the development of wine-flavored fruit drinks based on fruit drinks. As a result, by adding a predetermined amount of citric acid and phytic acid to the tartaric acid contained in grape juice, and adding a certain amount of sugar, the wine-like thickness and moderate astringency are added. It has been found that a good wine-flavored fruit beverage can be obtained.
"Fruit drinks" in this specification are defined in the Japanese Agricultural Standards for fruit drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013, Ministry of Agriculture, Forestry and Fisheries of Japan), and are based on that concept. These include, for example, concentrated fruit juices, fruit juices, mixed fruit juices, fruit juices containing fruit particles, mixed fruit and vegetable juices, and beverages containing fruit juices. More specifically, according to the interpretation by the Fruit Beverage Fair Trade Council, it is as follows.
"Concentrated fruit juice" refers to concentrated fruit juice.
``Juice'' means 100% fruit juice (for ``Fruit/Vegetable Mixed Juice'', fruit juice and vegetable juice containing 50% or more of fruit juice) (with a small amount of sugar). and additives are allowed). Depending on the type of fruit juice and the presence or absence of fruit grains, it is classified into four types: "fruit juice,""mixed fruit juice,""fruit juice with fruit grains," and "mixed fruit/vegetable juice."
A "beverage containing fruit juice" refers to a beverage in which the percentage of fruit juice used is 10% or more and less than 100%, and fruit juice is the main ingredient.
"Other beverages" refer to beverages that contain less than 10% fruit juice and are "beverages that use fruit names in their product names" or "beverages that suggest the use of fruit juice due to their color, etc."
「ワイン風味果実飲料」とはワイン様の風味をもつ果実飲料である。酵母発酵は行わず、ワインの配合もせずに、果実飲料をベースに製造された果実飲料である。ワイン風味果実飲料中のアルコール濃度は、香料に由来する分のみであることから、０．１％未満、好ましくは０．０５％未満である。以下に各成分や成分比等について詳細に説明する。 A "wine-flavored fruit drink" is a fruit drink with a wine-like flavor. It is a fruit drink produced based on fruit drinks without yeast fermentation or wine blending. The alcohol concentration in the wine-flavored fruit beverage is less than 0.1%, preferably less than 0.05%, since it is only derived from the flavoring agent. Each component, component ratio, etc. will be explained in detail below.
具体的には、ワイン風味の果実飲料中、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝（Ａ＋Ｂ＋Ｃ）としたときその理想的な量は０．１０≦Ａ/（Ａ＋Ｂ＋Ｃ）≦０．４３、０．２５≦Ｄ≦０．３５であり、糖度については、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、その理想的な量は０．００２２３≦Ａ／（Ａ＋Ｘ＋Ｙ）≦０．０１３７０とした、良好なワイン風味の果実飲料が提供される。 Specifically, in a wine-flavored fruit drink, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration D = (A + B + C) in terms of citric acid concentration, the ideal The amount is 0.10≦A/(A+B+C)≦0.43, 0.25≦D≦0.35, and regarding the sugar content, when the fruit juice-derived sugar content is X and the added sugar is Y, its ideal A good wine-flavored fruit beverage is provided, in which the amount is 0.00223≦A/(A+X+Y)≦0.01370.
（酒石酸、クエン酸）
酒石酸、クエン酸については特に制限はなく、天然由来の有機酸、例えばりんご酸、乳酸、酢酸、酪酸、アスコルビン酸、コハク酸、クエン酸ナトリウム等を使用することができる。
(Tartaric acid, citric acid)
There are no particular limitations on tartaric acid and citric acid, and naturally occurring organic acids such as malic acid, lactic acid, acetic acid, butyric acid, ascorbic acid, succinic acid, and sodium citrate can be used.
（フィチン酸）
ワイン風味果汁飲料にフィチン酸を添加することにより、ワイン様の味わいの厚み及び適度な渋みを備えたワイン風味果汁飲料が得られる。その際、以下の態様を満たすように添加することが好ましい。
（イ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすことが好ましい。
（ロ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。
なお、ワイン中の例えば鉄分等の雑実成分を除去する目的で、ワインにフィチン酸を添加することについての報告はあるが、雑実成分が含まれないワイン風味果汁飲料にあえてフィチン酸を添加することについての報告はなかった。またキレート剤としてフィチン酸が使用される事例が見られるが、その場合、フィチン酸と結合して沈降した物質は取り除かれるため、フィチン酸骨格を有する物質が飲料中に残存することはなかった。以上より、本発明におけるフィチン酸は、ワイン様の厚み、渋みを付加するために用いられるものであり、このようなことは未だ報告されていなかった。
(phytic acid)
By adding phytic acid to a wine-flavored fruit juice beverage, a wine-flavored fruit juice beverage with a thick wine-like taste and moderate astringency can be obtained. At that time, it is preferable to add so as to satisfy the following conditions.
(B) Based on the total weight (wt%) of a wine-flavored fruit beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration D = A + B + C in terms of citric acid concentration. ,
0.10≦A/(A+B+C)≦0.43
It is preferable to satisfy 0.25≦D≦0.35.
(b) Based on the total weight (wt%) of the wine-flavored fruit beverage, when the fruit juice-derived sugar content is X and the added sugar is Y, 0.00223≦A/(A+X+Y)≦0.01370. is preferred.
Although there are reports about adding phytic acid to wine in order to remove impurities such as iron, phytic acid is intentionally added to wine-flavored fruit juice drinks that do not contain impurities. There were no reports about doing so. There are also cases where phytic acid is used as a chelating agent, but in that case, substances that bind to phytic acid and precipitate are removed, so substances with a phytic acid skeleton do not remain in the drink. From the above, phytic acid in the present invention is used to add wine-like thickness and astringency, and this has not been reported yet.
（糖）
糖としては、糖とフィチン酸が所定の割合で含まれていれば、特に制限はなく、種々のものを用いることができる。具体的には、果汁由来の糖が用いられる。それ以外にも、砂糖や還元糖等を用いることもできる。
(sugar)
The sugar is not particularly limited as long as it contains sugar and phytic acid in a predetermined ratio, and various sugars can be used. Specifically, sugar derived from fruit juice is used. Besides that, sugar, reducing sugar, etc. can also be used.
ワイン風味飲料としては、大きく分けて、（イ）ワインの発酵後にアルコールを取り除く方法か、（ロ）ワインの発酵の際にアルコールを生成しない方法の２つにより製造されている。しかし、（イ）の方法は蒸留装置や逆浸透膜装置等の大掛かりで高価な装置が必要であった。また（ロ）の方法は果汁の糖分を減らし、発酵を途中で止めるなど作業が繁雑になる傾向があった。（ロ）の方法により製造されたワイン風味を有する飲料としては、赤ワイン風味のみであり、白ワイン風味の果実飲料についての報告はなかった。
一方、本発明によれば、比較的簡易な製造方法でありながら、ワイン風味の果汁飲料、より好ましくは白ワイン風味の果実飲料が提供される。
Wine-flavored beverages are produced roughly in two ways: (a) removing alcohol after fermenting wine, and (b) not producing alcohol during wine fermentation. However, method (a) requires large-scale and expensive equipment such as a distillation equipment and a reverse osmosis membrane equipment. In addition, method (b) tends to be complicated, as it involves reducing the sugar content of the fruit juice and stopping fermentation midway through. As for the wine-flavored beverages produced by the method (b), only red wine-flavored beverages have been reported, and there have been no reports on white wine-flavored fruit beverages.
On the other hand, according to the present invention, a wine-flavored fruit juice beverage, more preferably a white wine-flavored fruit beverage, is provided by a relatively simple manufacturing method.
本明細書における風味の評価項目である、厚み、渋み、余韻、えぐみの意義は以下の通りである。
「厚み」とは、コクがある、濃度や粘性が感じられることをいう。
「渋み」とは、舌の奥や口の粘膜に残る収れんをいう。
「余韻」とは、ラストに残る良好な風味をいう。
「えぐみ」とは、舌の奥や口の粘膜に残る不快なくどさをいう。
なお、上記用語の意義は当業者に周知な事項である（例えば以下の文献参照）。
書名：第６版 地図でみる図鑑 世界のワイン、ページ：４８、著者：ヒュー・ジョンソン、ジャンシス・ロビンソン、発行：２００８年８月１日、発行者：平野陽三、発行元：ガイヤブックス、発売元：産調出版株式会社、
書名：Wine Complete ワインのすべて、ページ：５３、発行：２０１７年１２月２５日、発行元：エイムック、発売元：エイ出版社
The significance of the flavor evaluation items in this specification, such as thickness, astringency, lingering sound, and harshness, is as follows.
"Thickness" refers to the feeling of richness, density, and viscosity.
"Astringency" refers to the astringency that remains on the back of the tongue and the mucous membranes of the mouth.
"Lingering sound" refers to the good flavor that remains at the end.
``Acridness'' refers to the unpleasant taste that remains on the back of the tongue and the mucous membranes of the mouth.
Note that the meanings of the above terms are well known to those skilled in the art (see, for example, the following literature).
Book title: 6th edition Illustrated map of wines of the world, Pages: 48, Authors: Hugh Johnson, Jancis Robinson, Published: August 1, 2008, Publisher: Yozo Hirano, Publisher: Gaiya Books, Publisher : Sancho Publishing Co., Ltd.
Book title: Wine Complete All About Wine, Pages: 53, Published: December 25, 2017, Publisher: Aimook, Publisher: Ei Publishing
〔ワイン風味果実飲料の製造方法〕
以上、ワイン風味果実飲料について説明してきたが、本発明はワイン風味果実飲料の製造方法にも関する。具体的には、
（イ）ぶどう果汁飲料を用意し、
（ロ）ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、
（ハ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製造方法が挙げられる。
この場合、（ニ）ワイン風味果実飲料の全重量基準（ｗｔ％）で、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。ぶどう果汁飲料としては、４０～８０％のぶどう果汁飲料が好ましく、５０～７０％のぶどう果汁飲料がより好ましく、６０％程度のぶどう果汁飲料がよりさらに好ましい。
[Method for producing wine-flavored fruit beverage]
Although the wine-flavored fruit beverage has been described above, the present invention also relates to a method for producing a wine-flavored fruit beverage. in particular,
(b) Prepare a grape juice drink,
(b) Adding phytic acid, citric acid, and tartaric acid to a grape juice drink,
(C) Based on the total weight (wt%) of the wine-flavored fruit beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration D = A + B + C in terms of citric acid concentration. ,
0.10≦A/(A+B+C)≦0.43
A method for producing a wine-flavored fruit beverage includes a step of adjusting so as to satisfy 0.25≦D≦0.35.
In this case, (d) Based on the total weight (wt%) of the wine-flavored fruit beverage, when the fruit juice-derived sugar content is X and the added sugar is Y, 0.00223≦A/(A+X+Y)≦0.01370 It is preferable that The grape juice drink is preferably a 40 to 80% grape juice drink, more preferably a 50 to 70% grape juice drink, and even more preferably a grape juice drink of about 60%.
〔その他の実施形態〕
以上、ワイン風味果実飲料について説明してきたが、上述の本発明の趣旨を備えるのであれば、本発明はワイン風味果実飲料に限定されることはない。上述の割合でフィチン酸等をその他の飲料、例えば清涼飲料水に添加した物であってもよい。即ち本発明は以下の発明にも関する。
ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度をＢ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３、
０．２５≦Ｄ≦０．３５を満たすワイン風味清涼飲料水。
この場合、ワイン風味清涼飲料水の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、果汁由来糖度をＸ、添加する砂糖をＹとしたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０であることが好ましい。
その他の飲料としては、例えばぶどう以外の果実飲料や、ノンアルコール飲料等が挙げられる。ここで「ノンアルコール飲料」とは、アルコールを全く含まない飲料の他に、アルコールを含んでも極めて少量である飲料（例えば、アルコール濃度が０．０５％未満の飲料、アルコール濃度が０．０５％以上１．００％未満の飲料）が包含されるものである。「アルコール濃度」とは、果汁飲料の全体積基準におけるアルコールの体積濃度（体積％）である。また「アルコール」とはエチルアルコール（エタノール）をいう。
[Other embodiments]
Although wine-flavored fruit drinks have been described above, the present invention is not limited to wine-flavored fruit drinks as long as it has the spirit of the invention described above. It may also be a product in which phytic acid or the like is added to other beverages, such as soft drinks, in the above-mentioned proportions. That is, the present invention also relates to the following inventions.
Based on the total weight (wt%) of a wine-flavored soft drink, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration D = A + B + C,
0.10≦A/(A+B+C)≦0.43,
A wine-flavored soft drink that satisfies 0.25≦D≦0.35.
In this case, based on the total weight (wt%) of the wine-flavored soft drink, when the phytic acid concentration is A, the fruit juice-derived sugar content is X, and the added sugar is Y, 0.00223≦A/(A+X+Y) It is preferable that ≦0.01370.
Examples of other beverages include fruit beverages other than grapes, non-alcoholic beverages, and the like. Here, "non-alcoholic beverages" include beverages that contain no alcohol at all, as well as beverages that contain a very small amount of alcohol (e.g., beverages with an alcohol concentration of less than 0.05%, alcohol concentration of 0.05% 1.00% or more) are included. "Alcohol concentration" is the volume concentration (volume %) of alcohol based on the total volume of the fruit juice beverage. Furthermore, "alcohol" refers to ethyl alcohol (ethanol).
以下に、本発明の実施例などを挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited thereto.
[調整]
（１）ぶどうのＪＡＳ規格と同様の糖分目標１１％、クエン酸酸度は０．２５～０．３５％である６０％ぶどう果汁入り飲料についてワインらしい渋み、厚み強化の検討を行った。
（２）りんご酸、イノシン酸、フィチン酸、果汁発酵エキス、ホエーペプチド、酒粕パウダー、カフェイン添加品について、風味評価を行い、フィチン酸が最も効果があることを確認した。なお、添加量（重量％）は以下の通りであった。りんご酸（０．２）、イノシン酸（０．２）、フィチン酸（０．２）、果汁発酵エキス（１．０）、酵母エキス（０．１）、ホエーペプチド（０．１）、酒粕パウダー（０．２）、カフェイン（０．０５）
[Adjustment]
(1) We investigated ways to enhance wine-like astringency and thickness for a drink containing 60% grape juice, which has a target sugar content of 11% and a citric acid acidity of 0.25 to 0.35%, which is the same as the JAS standard for grapes.
(2) Flavor evaluations were conducted for malic acid, inosinic acid, phytic acid, fermented fruit extract, whey peptides, sake lees powder, and caffeine additives, and it was confirmed that phytic acid was the most effective. The amount added (weight %) was as follows. Malic acid (0.2), inosinic acid (0.2), phytic acid (0.2), fermented fruit extract (1.0), yeast extract (0.1), whey peptide (0.1), sake lees Powder (0.2), Caffeine (0.05)
フィチン酸の添加量と、評価項目（厚み、渋み、余韻、えぐみ）との関係を調べた。
（３）上述の（２）の結果を受け、上述の（１）の６０％ぶどう果汁入り飲料にフィチン酸を添加し開発チーム１０名で官能評価を行った。添加量はフィチン酸０～０．２５％とし、ワインらしい厚みの強さ、渋み、余韻、マイナス評価としてえぐみの強さを評価した。
We investigated the relationship between the amount of phytic acid added and evaluation items (thickness, astringency, lingering taste, harshness).
(3) Based on the results of (2) above, phytic acid was added to the 60% grape juice-containing beverage of (1) above, and 10 members of the development team conducted a sensory evaluation. The amount added was 0 to 0.25% of phytic acid, and the strength of wine-like thickness, astringency, aftertaste, and negative evaluation were evaluated for harshness.
〈評価項目〉
厚み：コクがある、濃度や粘性が感じられる
渋み：舌の奥や口の粘膜に残る収れん
余韻：ラストに残る良好な風味
えぐみ：舌の奥や口の粘膜に残る不快なくどさ
〈評価基準（採用値）
各項目におけて受けた印象の強さを以下の５段階で評価した。
１：感じない、２：僅かに感じる、３：やや感じる、４：感じる、５：強く感じる
Thickness: Full-bodied, with a sense of density and viscosity Astringency: Astringency that remains on the back of the tongue and the mucous membranes of the mouth Aftertaste: A good flavor that lingers at the end Astringency: An unpleasant aftertaste that remains on the back of the tongue and the mucous membranes of the mouth <Evaluation> Standard (adopted value)
The strength of the impression received in each item was evaluated on the following five scales.
1: Do not feel, 2: Slightly feel, 3: Slightly feel, 4: Feel, 5: Strongly feel
１０名の評価の結果、ワインらしい厚み、余韻の強さはフィチン酸０．０２５％～０．１５％が良好であり、０．２％以上はえぐみが強く、そのことにより飲料としての評価点が下がることが確認された。得られた結果を以下に示す。なお、１０名の評価値平均を採用して記載した。 As a result of the evaluation by 10 people, phytic acid of 0.025% to 0.15% is good for wine-like thickness and lingering sound, and phytic acid of 0.2% or more has a strong astringency, which is why it is evaluated as a drink. It was confirmed that the score decreased. The results obtained are shown below. Note that the average evaluation values of 10 people were used and described.
（４）次にワインらしい厚み、渋みが最も評価の良かったフイチン酸０．０５％（５０％フィチン酸０．1％）を６０％ぶどう果汁飲料に添加した試料と、参考例（市販品ぶどうジュース、商品名「Ｄｏｌｅマスカットミックス１００％」との比較評価を行った。得られた素データと、それをまとめた表を以下に示す。 (4) Next, a sample in which 0.05% phytic acid (50% phytic acid 0.1%) was added to a 60% grape juice drink, which was evaluated best for wine-like thickness and astringency, and a reference example (commercially available grape A comparative evaluation was made with the juice, brand name "Dole Muscat Mix 100%."The obtained raw data and a table summarizing it are shown below.
ワインらしい厚み、渋みについて、参考例よりも試料の方が強く感じることが確認された。
It was confirmed that the sample had a stronger sense of thickness and astringency typical of wine than the reference example.
（５）なお、果汁飲料は果汁の割合が１０％以上と規定されている。つまり果汁飲料は果汁率１０％～１００％未満である。ここでブドウ果汁由来の酒石酸酸度実績幅から製品の酒石酸幅を考えると最小酸度は果汁１０％のときの０．０１０％であり、最大酸度は１００％のときの０．３３２％となる。つまり、使用果汁の割合により、製品酸度である０．２５～０．３５％を満たすよう、酸を添加することが好ましい。 (5) Fruit juice drinks are stipulated to have a fruit juice content of 10% or more. In other words, fruit juice drinks have a fruit juice content of 10% to less than 100%. Here, considering the tartaric acid range of the product from the actual range of tartaric acid acidity derived from grape juice, the minimum acidity is 0.010% when the fruit juice is 10%, and the maximum acidity is 0.332% when the fruit juice is 100%. That is, it is preferable to add acid so as to satisfy the product acidity of 0.25 to 0.35% depending on the proportion of fruit juice used.
（６）また、製品の糖分は１１％であり果汁飲料は果汁率１０％～１００％未満であるから、果汁率が少ない場合は糖分の添加が必要となる。つまり、製品糖度目標である11％に満たない場合はそれを満たすよう、糖分を添加することが好ましい。 (6) Furthermore, since the sugar content of the product is 11% and fruit juice drinks have a fruit juice percentage of 10% to less than 100%, it is necessary to add sugar if the fruit juice percentage is low. In other words, if the target sugar content of the product is less than 11%, it is preferable to add sugar to meet it.
（７）、（５）の酸添加量の結果から酸の割合は
Ａ:フィチン酸０．０２５～０．１５
Ｂ：ぶどう由来の酒石酸（クエン酸換算した値）０．００９～０．２８３
Ｃ:クエン酸０～０．２１６
Ｄ:製品クエン酸酸度合計０．２５～０．３５
このときのＡ、Ｂ、Ｃ、Ｄの関係は０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３であり、この範囲に調整することが好ましい。ワインらしい厚み、風味を維持したぶどう果汁飲料が提供できるからである。
From the results of the amount of acid added in (7) and (5), the acid ratio is A: phytic acid 0.025 to 0.15
B: Grape-derived tartaric acid (value converted to citric acid) 0.009 to 0.283
C: Citric acid 0-0.216
D: Total product citric acid acidity 0.25-0.35
The relationship among A, B, C, and D at this time is 0.10≦A/(A+B+C)≦0.43, and it is preferable to adjust to this range. This is because a grape juice beverage that maintains the thickness and flavor typical of wine can be provided.
（８）（６）の糖の割合と（３）の結果からフィチン酸と糖の割合は、
Ａ：フィチン酸０．０２５～０．１５
Ｘ：果汁由来糖の割合１．１～１１．２
Ｙ：添加する糖の割合 ０～１０．１
このときのＡ.Ｘ.Ｙの関係は０．００２２３≦Ａ／（Ａ＋Ｘ＋Ｙ）≦０．０１３７０であり、この範囲で調整することが好ましい。ワインらしい厚み、風味を維持したぶどう果汁飲料が提供できるからである。
(8) From the sugar ratio in (6) and the result in (3), the ratio of phytic acid and sugar is:
A: Phytic acid 0.025-0.15
X: Ratio of sugar derived from fruit juice 1.1 to 11.2
Y: Ratio of added sugar 0 to 10.1
The relationship of A.X.Y at this time is 0.00223≦A/(A+X+Y)≦0.01370, and it is preferable to adjust within this range. This is because a grape juice beverage that maintains the thickness and flavor typical of wine can be provided.
Claims (6)
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ぶどう果汁を含有するワイン風味清涼飲料水。 Based on the total weight (wt%) of a wine-flavored soft drink containing grape juice , the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration D = A + B + C. When you do,
0.10≦A/(A+B+C)≦0.43
A wine-flavored soft drink containing grape juice that satisfies 0.25≦D≦0.35.
０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０
である、請求項１記載のぶどう果汁を含有するワイン風味清涼飲料水。 Based on the total weight (wt%) of a wine-flavored soft drink containing grape juice , when the sugar content derived from grape juice is X and the added sugar is Y,
0.00223≦A/(A+X+Y)≦0.01370
A wine-flavored soft drink containing the grape juice according to claim 1.
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たす、ワイン風味ぶどう果汁飲料。 Based on the total weight (wt%) of the wine-flavored grape juice beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration D = A + B + C in terms of citric acid concentration,
0.10≦A/(A+B+C)≦0.43
A wine-flavored grape juice beverage that satisfies 0.25≦D≦0.35.
０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０
である、請求項３記載のワイン風味ぶどう果汁飲料。 Based on the total weight (wt%) of the wine-flavored grape juice beverage, when the sugar content derived from grape juice is X and the added sugar is Y,
0.00223≦A/(A+X+Y)≦0.01370
The wine-flavored grape juice beverage according to claim 3.
前記ぶどう果汁飲料に、フィチン酸、クエン酸、酒石酸を添加し、
ワイン風味果実飲料の全重量基準（ｗｔ％）で、フィチン酸濃度をＡ、クエン酸濃度を
Ｂ、酒石酸濃度をＣ、クエン酸濃度換算の総酸濃度量Ｄ＝Ａ＋Ｂ＋Ｃとしたときに、
０．１０≦Ａ／（Ａ＋Ｂ＋Ｃ）≦０．４３
０．２５≦Ｄ≦０．３５を満たすように調整する工程を備えるワイン風味果実飲料の製
造方法。 Prepare a grape juice drink,
Adding phytic acid, citric acid, and tartaric acid to the grape juice drink,
Based on the total weight (wt%) of the wine-flavored fruit beverage, when the phytic acid concentration is A, the citric acid concentration is B, the tartaric acid concentration is C, and the total acid concentration in terms of citric acid concentration D = A + B + C,
0.10≦A/(A+B+C)≦0.43
A method for producing a wine-flavored fruit beverage, comprising a step of adjusting to satisfy 0.25≦D≦0.35.
としたとき、０．００２２３≦Ａ／（Ａ+Ｘ＋Ｙ）≦０．０１３７０である、請求項５に
記載のワイン風味果実飲料の製造方法。 Based on the total weight (wt%) of wine-flavored fruit drinks, the sugar content derived from fruit juice is X, and the added sugar is Y.
The method for producing a wine-flavored fruit beverage according to claim 5, wherein 0.00223≦A/(A+X+Y)≦0.01370.
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| JP2011254731A (en) | 2010-06-07 | 2011-12-22 | Kirin Brewery Co Ltd | Non-alcoholic beverage having alcohol feeling and method for manufacturing the same |
| JP2015109827A (en) | 2013-11-06 | 2015-06-18 | カルピス株式会社 | Fruit juice-containing low-calorie beverage |
| JP2017063724A (en) | 2015-09-30 | 2017-04-06 | キリン株式会社 | Unfermented beer-taste non-alcoholic beverage with beer-like rich body and clear aftertaste |
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| JP2011254731A (en) | 2010-06-07 | 2011-12-22 | Kirin Brewery Co Ltd | Non-alcoholic beverage having alcohol feeling and method for manufacturing the same |
| JP2015109827A (en) | 2013-11-06 | 2015-06-18 | カルピス株式会社 | Fruit juice-containing low-calorie beverage |
| JP2017063724A (en) | 2015-09-30 | 2017-04-06 | キリン株式会社 | Unfermented beer-taste non-alcoholic beverage with beer-like rich body and clear aftertaste |
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