TWI657135B - Empower or enhance a wine-like beverage - Google Patents

Abstract

The subject of the present invention is to provide a beverage that imparts or enhances a wine-like taste.

The present invention provides a fruit pulverized product which is frozen at -40 ° C or lower in an amount of 0.001 to 200 g / L in a beverage having an alcohol content of 3% or less.

Description

Empower or enhance a wine-like beverage

The present invention relates to a beverage that imparts or enhances a wine-like taste and a method of manufacturing the same.

In addition to low-alcoholic beverages (defined as micro-alcoholic beverages) with an alcohol content of about 3% or less, non-alcoholic beer or non-alcoholic cocktails that mimic the aroma of alcoholic beverages such as beer or cocktails and contain almost no alcohol (ethanol) The so-called non-alcoholic beverages are popular. Among the so-called non-alcoholic beverages with an alcohol content of less than 1%, those who have an alcohol content of less than 0.01% and exhibit "0.00% alcohol content" on the product are particularly noticeable, thus forming a new type. These non-alcoholic beverages are not compatible with ordinary beverages (non-alcoholic beverages) such as soft drinks, but the quality is designed to be close to the flavor of a typical beer or cocktail. Consumers expect these qualities. The aspects are also significantly different.

However, alcoholic beverages, that is, alcoholic beverages, have a "sweet taste" that results from the sweetness and thickness of alcohol (ethanol) and a little bitter taste. However, micro-alcoholic beverages or non-alcoholic beverages (included as "0.00% alcohol" on the merchandise) sometimes feel less than alcohol (ethanol). The wines that become typical beer or cocktails lack depth or breadth. On the other hand, consumers still expect that even if they do not contain alcohol (ethanol), they can still feel the "similar wine taste" that is sweet, thick and bitter, like a typical beer or cocktail. Based on these conditions, the development of micro-alcoholic beverages or non-alcoholic beverages that can satisfy the taste of consumers and satisfy the taste of consumers is extremely difficult to solve in the case of extremely low alcohol content.

Several techniques have been disclosed to solve these problems. Patent Document 1 discloses a non-alcoholic beverage which imparts an alcoholy feeling by combining and adding an aliphatic alcohol having a carbon number of 4 or 5 to a convergent taste-imparting substance in a specific range. Patent Document 2 discloses a non-alcoholic beverage which imparts an alcohol sensation by adding citronellol at a specific concentration.

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2012-060975

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2012-249560

Therefore, the development of beverages that can expect a similar taste of wine and satisfy consumer preferences, despite the extremely low alcohol content, has become an important issue for beverage manufacturers, and various reviews have been conducted. It is an object of the present invention to provide a novel technique for imparting or enhancing a preferred taste of a similar wine to a beverage having a low alcohol content.

As a result of the positive review by the inventors, the first time that a beverage with an alcohol content of 3% or less (including a micro-alcoholic beverage with an alcohol content of 1 to 3%) and a non-alcoholic beverage with an alcohol content of less than 1% was discovered. In a "0.00% alcoholic beverage" with an alcohol content of less than 0.01% in an alcoholic beverage, if a fruit pulverized material frozen below a certain temperature is contained in a specific amount of 0.001 to 200 g/L, the beverage may be given or enhanced with a similar wine. The better taste" (alcoholic).

The present invention is not limited to these, but includes the following aspects.

A beverage having an alcohol content of 3% or less, which comprises a fruit pulverized product frozen at -40 ° C or lower in an amount of 0.001 to 200 g / L.

2. The beverage according to the above 1, which further comprises propylene glycol.

3. The beverage according to the above 2, which contains 3 to 5000 ppm of propylene glycol.

4. The beverage according to any one of the above 1 to 3, which further comprises a bitter substance.

5. The beverage according to the above 4, which contains 0.03 to 50 ppm of a bitter substance.

6. The beverage according to the above 4 or 5, wherein the bitter taste substance is one or more selected from the group consisting of naringin, quassin and absinhin.

7. The beverage according to any one of the above 1 to 6, wherein the alcohol content is less than 1%.

8. The beverage according to any one of the above 1 to 7, wherein the alcohol is The number is less than 0.01%.

9. The beverage according to any one of 1 to 8, which contains a carbonic acid gas.

The beverage according to any one of the above 1 to 9, which further comprises a high-sweetness sweetener and/or a sugar.

11. A method of making a beverage comprising the steps of: Preparing a step of pulverizing the fruit obtained by pulverizing the frozen fruit below -40 ° C, a step of preparing a base for beverages having an alcohol content of 3% or less, and The step of adding the fruit pulverized material to the base for beverages so that the amount of the fruit pulverized material is 0.001 to 200 g/L with respect to the capacity of the finally obtained beverage.

According to the present invention, it is possible to provide a preferred taste of a similar wine which is sufficiently sweet or thick and has a little bitter taste despite the low alcohol content (abbreviated as "the preferred taste of the wine" and "similar to the taste of the wine". ", or "alcoholic"). The reason for obtaining this effect is not certain, but the inventors of the present invention presumed that by pulverizing the fruit frozen at a specific low temperature, it is possible to make the portion which is not easily frozen and hard to be pulverized if it is actually skin or seed, fiber, and oil. Finely pulverizing, giving the right amount of beverage a unique complex taste or bitterness to the fruit that is uniquely contained in the portion, or by imparting a thick or sweet taste to the fruit-derived taste, which makes it seem like a unique bitter taste of drinking or Thick reproduction, giving the drink a similar wine taste.

(the crushed fruit of the frozen fruit)

In the present invention, the pulverized material of the frozen fruit at -40 ° C or less is contained in a beverage having an alcohol content of 3% or less in an amount of 0.001 to 200 g/L, thereby producing a beverage which can be improved or imparted with a similar taste despite the low alcohol content. By.

The "fruit" used in the present invention contains fruits such as pome fruits, quasi-ren fruits (citrus, etc.), stone fruits, berries, nuts, and fruits, and is used as a fruit processor in the fish market (for example, , strawberries, watermelon, cantaloupe, etc.). The fruit may be used alone or in combination of plural kinds. For example, the citrus fruit is exemplified as the fruit of the citrus plant, such as lemon, grapefruit (white meat, red meat), lime, citrus (navel orange, Valencia orange), Wenzhou mandarin orange, orange mango (tangor), jujube mandarin orange, sweet summer orange, gossip orange, Japanese summer orange, citrus depressa, tangerine, grapefruit, citrus sphaerocarpa, bitter orange, yucca, 瓯Mandarin, kumquat, sapling, honey pomelo (oroblanco), Wendan, etc. Further, the fruit of the stone fruit is exemplified by, for example, apricot (alias apricot), cherries, plums, plums (Japanese plum, prunes, etc.), peaches (peach, nectarine, yellow peach, etc.), etc., as berries. The fruits are listed, for example, as grapes (muscat, Riesling, dreva, jumbo, etc.), strawberries, and the like. In addition, banana, blackberry, blueberry, raspberry, gooseberry (alias western tea scorpion), pomegranate, apple, pear (Japanese pear, Chinese pear, west Any of pear, etc., pear, kiwi, pineapple, passion fruit, acerola, lychee, and melon can be preferably used. Other examples are Mutong, pineapple, Atemoya, avocado, fig, olive, persimmon, squash, guava, cranberry, coconut, star fruit (star fruit), tangelo, tang Lychee, durian, date, date palm, blue hazelnut, papaya, dragon fruit, dragonfly, longan, white persimmon, melon, marmelo, mango, mangosteen, bayberry, etc.

The present invention freezes the fruits below -40 °C. The present inventors have found that when the freezing temperature is higher than -40 ° C, the effect of imparting similar alcohol to the beverage cannot be obtained. The freezing temperature of the fruit is preferably -80 ° C or less. The freezing machine or freezing method is not particularly limited, and air freezing method or air can be used. Any of the air supply freezing method, the contact freezing method, the dope freezing method, and the freezing method using liquid nitrogen. From the standpoint of efficient heat exchange, a freezing method using liquid nitrogen (-196 ° C) is preferred.

The size of the fruit is not particularly limited as long as it can be put into a freezing machine. However, in order to freeze in the shortest possible time, it is appropriate to cut it into smaller pieces, and it is also necessary to freeze as much as possible without being exposed to the air. The more you do not cut the more appropriate. The fruit is preferably spherical with peel and seeds. For example, when a citrus fruit is used, each globular fruit with a peel state can be divided into about 2 to 16 parts, and it can be crushed into about 1 cm square and then frozen. Moreover, when the stone fruit is used, each globular fruit containing the peel and the seed can be directly frozen. Therefore, by using the whole fruit of the fruit, the complex taste of the unique fruit such as the peel or the seed can be fully utilized, and a similar wine taste can be imparted when mixed with the drink.

The frozen fruit is then comminuted. The pulverizer and the pulverization method of the pulverization treatment are not particularly limited. Preferably, the frozen fruit is carried out in a non-thawed manner at a low temperature, preferably at a liquid nitrogen (-196 ° C), in as short a time as possible. The degree of pulverization is not particularly limited, but a finer one is preferable because it is easy to dissolve the flavor component of the unique bitterness or sweetness contained in the fruit when it is mixed with the beverage. For example, when the average particle diameter of the frozen material is measured by a usual means used in the art, it is preferably pulverized to from about 1 μm to about 1000 μm, preferably from about 1 μm to about 200 μm.

The fruit base which is frozen and pulverized at -40 ° C or lower (hereinafter also referred to as "fruit pulverized material") as described above is 3% or less of the alcohol content described below, and is based on the final obtained beverage capacity. The weight of the fruit pulverized material is added in a manner of 0.001 to 200 g/L. If the amount of the fruit pulverized material is less than 0.001 g/L, a wine-like effect cannot be obtained. On the other hand, when the addition is more than 200 g/L, it becomes a bitter taste and a strong taste, which is detrimental to the taste, and does not have a delicious taste as a drink. When the amount of the fruit pulverized material is increased, the flavor of the fruit itself becomes strong, and the feeling of the refreshing drink such as the fruit flavor (also referred to as "fruit sensation" in the present specification) becomes high, and there is a tendency to slightly reduce the taste of the wine. Therefore, it is preferably 0.005 to 20 g/L, more preferably 0.005 to 3 g/L, still more preferably 0.01 to 1.4 g/L, and even more preferably 0.01 to 0.4 g/L.

(beverage base)

In the present invention, the above-mentioned pulverized fruit obtained by pulverization after freezing at -40 ° C or lower is mixed in a specific amount in a base for beverage. In this manual The term "beverage base" means a drinkable liquid having an alcohol content of 3% or less. In the present invention, even a beverage having a very low alcohol content or a completely alcohol-free beverage can impart a similar wine taste. Therefore, the alcohol degree may be less than 1%, and may be less than 0.5%, and may be less than 0.01%. In the present invention, the term "alcohol" means ethanol unless otherwise specified. Further, the alcohol degree means the capacity % of ethanol.

The type of the base for the beverage is not particularly limited as long as it is a drinkable liquid having an alcohol content of 3% or less, and examples thereof include carbonated drinks, fruit drinks, vegetable drinks, tea drinks, sports drinks, milk drinks, water, and various alcohols. Drinks, etc. Alcohol in various alcoholic beverages is not particularly limited. Distilled spirits (such as liqueur, vodka, lime, tequila, distilled wine, etc., and raw materials such as alcohol), liqueur In the case of whiskeys (such as whiskey, brandy, etc.) or shochu, you can also use sake, spirits, beer, etc., or you can dilute one or more of them with water or other beverages or juices. The alcohol degree is 3% or less (for example, shawar, cocktail, etc.).

(Giving a drink similar to wine)

The present invention is as described above, so that the amount of the fruit pulverized material is 0.001 to 200 g/L, preferably 0.005 to 20 g/L, more preferably 0.005 to 3 g/L, more preferably 0.005 to 3 g/L. 0.01 to 1.4 g/L, more preferably 0.01 to 0.4 g/L, the fruit pulverized product obtained by pulverizing at -40 ° C or less is added to a beverage base having an alcohol content of 3% or less, thereby Low alcohol or almost no alcohol, still give a feeling of drink I feel like drinking alcoholic beverages. The method of mixing the fruit ground material and the base for beverage is not particularly limited, and an appropriate amount of the fruit ground product may be added to the previously prepared base for beverage, or a base for beverage may be added to the fruit ground product. Further, the fruit pulverized material may be suspended in water (or warm water) and then mixed with the base for beverage. It suffices to combine the base for beverage and the pulverized material of the fruit, and mix them sufficiently by stirring or the like.

The beverage of the present invention preferably contains propylene glycol. The present inventors have found that by further containing propylene glycol in the beverage containing the fruit pulverized material of the present invention, the effect similar to the wine odor imparted by the fruit pulverized material can be further improved. The propylene glycol content in the beverage of the present invention is preferably from 3 to 5,000 ppm, more preferably from 3 to 2,000 ppm, still more preferably from 6 to 2,000 ppm, even more preferably from 100 to 1,000 ppm. When the amount of propylene glycol is less than 3 ppm, there is a tendency that a similar wine-taste-enhancing effect by propylene glycol is not felt at all. On the other hand, when it exceeds 5000 ppm, it feels like an aftertaste in the mouth of astringency. Further, the present inventors have found that the pulverized material is not added when the fruit is added, and the propylene glycol is added only to the base of the beverage, and the reinforcing effect similar to the wine taste is not felt (the result is not exhibited). By combining the ineffective propylene glycol with the fruit pulverized product, the effect obtained by the fruit pulverized material can be enhanced, which is an unexpected result.

The propylene glycol may be contained in the base for beverages in advance, or may be added after mixing the base for the beverage and the ground product. The propylene glycol content in the base for beverage or beverage can be determined using conventional techniques. For example, it can be measured by high speed liquid chromatography (HPLC) or gas chromatography.

The beverage of the present invention preferably contains a bitter substance. The bitter substance of the present invention refers to a substance which is perceived to have a bitter taste by blending in a beverage. Inventor It has been found that the beverage containing the fruit pulverized material of the present invention further contains a bitter substance, and the effect of imparting a similar wine taste by the fruit pulverized product can be further improved. The type of the bitter substance is not particularly limited, and a natural extract or a commercially available food additive (bitter, etc.) may be used. Specific examples thereof include naringin, bitter lignin, and bitter worm.

Naringin means naringin, a substance represented by the molecular formula C ₂₇ H ₃₂ O ₁₄ . It is mainly obtained from the peel, juice or seed of Rutaceae grapefruit (Citrus Paradisi MACF.), extracted with water or room temperature with ethanol or methanol, and separated. Quacsin means bitter lignin, which is a substance represented by the molecular formula C ₂₂ H ₂₈ O ₆ and is one of the main active ingredients of the extract of Jamaica quassia (Quassia excelsa SW.). Jamaican bitter wood extract means cinnamon extract or cinnamon, which is obtained by extracting water from the branches or bark of Jamaican cinnamon from the family Simaroubaceae. Absinthin is a substance represented by the molecular formula C ₃₀ H ₄₀ O ₆ and is mainly found in Artemisia absinthium. One of these bitter substances may be used, or two or more types may be used in combination.

The content of the bitter substance relative to the beverage capacity of the present invention is preferably from 0.03 to 50 ppm, more preferably from 0.03 to 30 ppm, still more preferably from 0.03 to 5 ppm, even more preferably from 0.03 to 3 ppm, still more preferably from 0.03 to 1 ppm. If the quality of the bitterness is too small, there is no effect of enhancing the similar taste of the wine due to the bitter substance. On the other hand, if the quality of the bitter substance is too high, the bitterness is too strong to distinguish the tendency of similar wine taste. The amount of the bitter substance is preferably adjusted depending on the amount of the fruit pulverized material used.

The bitter substance may be preliminarily contained in the base of the beverage, or may be mixed The substrate and the fruit pulverized material are adjusted to an appropriate concentration. The content of the bitter substance in the base for beverage or beverage can be determined by a conventional method. For example, it can be measured by high speed liquid chromatography (HPLC) or gas chromatography.

The beverage of the present invention may also contain a high intensity sweetener. The high-intensity sweetener in the present invention refers to a natural sweetener or a synthetic sweetener which has a strong sweetness compared to sucrose, and is not particularly limited as long as it is formulated in a food or beverage. As such high sweetness sweeteners are listed as peptide sweeteners, such as aspartame, alitame, neotame, glycyrrhizin, etc.; sweetness of the glycoside system Ingredients, such as Stevia sweetener (containing stevia extract and stevia treated with enzyme-added glucose to treat the sweetest stevia and stevia sweetener rebaudiana A), licorice extract, etc. a sucrose derivative such as sucralose or the like; a synthetic sweetener such as potassium acesulfame sulfonate (also known as "acesulfame K"), saccharin, neohesperidin - Dihydrochalcone or the like, one type or two or more types can be used as appropriate. Preferably, the high-intensity sweetener is one or more selected from the group consisting of sucralose, ethyl sulfonate K and aspartame.

The amount of the high-intensity sweetener in the beverage of the present invention is not particularly limited and may be appropriately determined depending on the design quality of the object, and is specifically preferably from 1 to 900 ppm, more preferably from 5 to 700 ppm, and even more preferably 10 ~500ppm. Also, the content is the total amount of the high-intensity sweetener. Further, when the high-intensity sweetener is sucralose, it is preferably from 1 to 400 ppm, more preferably from 5 to 400 ppm, even more preferably from 10 to 300 ppm. When the high-intensity sweetener is acesulfonylamine K, it is preferably from 1 to 500 ppm, more preferably from 10 to 500 ppm, even more preferably from 50 to 400 ppm. The concentration of the high-intensity sweetener formulated in the beverage of the present invention can be measured by a conventional method such as HPLC. The high-intensity sweetener may be contained in advance in the base for beverages, or may be added after combining the base for beverages and the ground crushed material.

In the beverage of the present invention, in addition to or in place of the above-mentioned high-intensity sweetener, sugar may be added. The sugar is not particularly limited as long as it is formulated in a food or beverage, and is exemplified by, for example, glucose, fructose, fructose, sucrose, maltose, and the like.

In the beverage of the present invention, various additives and the like may be blended in the same manner as the usual beverage. Various additives can be formulated, for example, perfumes, vitamins, coloring agents, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like. These may be contained in advance in the base for beverages, and may be added after combining the base for beverages and the ground crushed material.

The beverage of the present invention may also be a carbonated beverage. When the present invention is applied to a carbonated beverage, the carbonated beverage is one of the preferred embodiments of the present invention because it can enjoy the pleasant feeling of the flavor of the wine and the foaming feeling of the carbonic acid gas.

The carbonic acid gas can be supplied to the beverage by a method known in the art, such as, but not limited to, the carbon dioxide can be dissolved in the beverage under pressure, or the carbon dioxide can be mixed in the piping by using a mixer such as a Tuchenhagen carbonic acid injector. And the beverage, and the beverage can be mixed with the carbonated water by spraying the beverage in a barrel filled with carbon dioxide to absorb carbon dioxide in the beverage. These means are suitably used to adjust the pressure of the carbonic acid gas. The gas pressure at the time of becoming a carbonated beverage is not particularly limited, but is preferably 1.0 to 3.5 kg/cm ² , more preferably 1.2 to 2.5 kg/cm ² . In the present invention, the carbonic acid gas can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, when the sample temperature is set to 20 ° C, the gas in the air in the container is removed (deflated) in the gas volume measuring device, and after the vibration, the pressure of the carbonic acid gas is measured.

The alcohol of the present invention has an alcohol content of 3% or less. Also, as described in the base column for beverages, the present invention can impart a similar taste to wine even in beverages having a very low alcohol content or a completely alcohol-free beverage. Therefore, the alcohol degree may be less than 1%, and may be less than 0.5%, and may be less than 0.01%. In addition, in this manual, a beverage with an alcohol content of 1 to 3% may be referred to as a "micro alcohol beverage", and a beverage having an alcohol content of less than 1% may be referred to as a "non-alcoholic beverage", and sometimes a non-alcoholic beverage may be used. Beverages with less than 0.01% alcohol in beverages are called "0.00% alcoholic beverages". Further, as described above, the term "alcohol" in the present invention means ethanol, and the "alcohol degree" means the capacity % of ethanol. The degree of alcohol (% by volume) in the base for beverage or beverage of the present invention can be measured by a conventional method. For example, it can be determined by the method described in the National Tax Agency's specific analysis method (National Taxation Office Order No. 6 of the National Taxation Office, revised June 22, 2009), and the amount of alcohol is extremely small, and gas chromatography can be used. Method (GC) analysis.

The beverage of the present invention can be subjected to a step of sterilizing, packaging, etc. as a container for a beverage. For example, by filling a container with a beverage composition, performing a method of heat sterilization such as retort sterilization or a method of sterilizing the beverage composition and filling it in a container, a sterilized container-packed beverage can be produced.

More specifically, when a beverage is prepared in a metal container such as a can, the beverage composition of the present invention can be filled in a container in a specific amount to be sterilized (for example). For example, at 65 ° C, 10 minutes), when the fish is made into a polyethylene bottle or a paper package, a bottle beverage, a can beverage, or a bagged beverage, it can be sterilized by FP or UHT for 1 to 60 seconds, for example, at 90 to 130 ° C, and filled with a specific amount. . When the beverage composition of the present invention is used as a container-packed beverage, either a hot bag filling method or an aseptic filling method can be used.

[Examples]

The present invention will be described in detail below with reference to the embodiments of the present invention, but the invention is not limited to the following examples.

(Example 1) Confirming the effect due to the difference in freezing temperature

Each of the lemon balls was frozen at -20 ° C, -40 ° C, -80 ° C, and -196 ° C, followed by pulverization, and the addition amount shown in Table 1 below was added to water to prepare a sample. -20 ° C, -40 ° C, -80 ° C is the temperature of the low temperature freezer, and -196 ° C is frozen with liquid nitrogen. The following functional evaluations were performed for each of the obtained samples. The results are shown in Table 1.

Juice feeling: It is the taste of a refreshing drink such as drinking juice or fruit flavor, and it is an extreme feeling with alcohol (similar to wine)

Alcohol: A thick taste like drinking wine

Fruit sensation: For those who have the feeling of fruit like Shawa drink, if it is the impact of the bitter taste of the skin, feel it as ◎, feel it as ○, feel it as ○, don’t feel it or feel it as △ I did not feel that it was recorded as ×, and a four-stage evaluation was performed. In addition, people with lower juice feelings may feel a similar taste of wine, and those with higher alcohol and fruit feeling are called beverages with similar taste.

As a result of Table 1, it was found that even when the frozen temperature was -20 ° C, it was impossible to impart a similar wine taste (alcohol sensation) to the beverage even when the frozen fruit was added, and a similar wine taste was imparted when it was frozen at -40 ° C or lower. And at -80 ° C, -196 ° C, it can be seen that the similar taste of wine is further enhanced.

(Example 2) Confirmation of effect due to difference in the amount of added fruit pulverized material

Each lemon ball was frozen at a temperature of -196 ° C (using liquid nitrogen), followed by pulverization, and the addition amount shown in Table 2 below was added to water to prepare a sample. The sensory evaluation was carried out in the same manner as in Example 1 with respect to the juice feeling, the alcohol feeling, and the fruit feeling of the obtained sample. And as a general evaluation, as the best for the beverage The number is ◎, the good one is ○, the better one is △, and the bad one is ×, and the four-stage evaluation is performed. The results are shown in Table 2.

As is clear from the results of Table 2, when the amount of the fruit pulverized material is in the range of 0.001 to 200 g/L, an alcoholy feeling can be imparted, and it is also preferable as a beverage. In addition, when the amount of the fruit pulverized material is increased, the fruit juice feeling (the refreshing drink which does not feel like alcohol, such as drinking fruit flavor) is high, and the wine taste is slightly low. When the amount is increased, the bitterness or astringency caused by the fruit is increased.

(Example 3) Confirmation of effect of propylene glycol

In each of the samples in which the amount of fruit added in Example 2 was 0.001 g/L, 0.1 g/L, and 3 g/L, the propylene glycol concentration was adjusted to be as shown in Table 3 below. Degree, the sensory evaluation was performed. In addition, "fruit sensation", "alcohol sensation", and "fruit sensation" were evaluated in a four-stage evaluation based on the criteria described in Example 1, and "comprehensive evaluation" was carried out in a four-stage evaluation based on the criteria described in Example 2, "aftertaste in the mouth" In the mouth, the aftertaste is very good as ◎, and the aftertaste in the mouth is well marked as ○, the aftertaste in the mouth is slightly recorded as △, and the aftertaste in the mouth is marked as ×, and the four-stage evaluation is performed. The results are shown in Table 3.

As is apparent from the results of Table 3, the similar wine taste (alcohol sensation) of the beverage can be enhanced by the presence of propylene glycol in an appropriate amount.

(Example 4) Confirmation effect of bitter substance (naringin)

The amount of fruit prepared in Example 2 was 0.001 g/L, 0.1 g/L, and In each of the samples of 3 g/L, the concentrations of the naringin of the bitterness-adjusting substance shown in the following Table 4 were evaluated by the parameters described in Examples 1 to 3. The results are shown in Table 4.

From the results of Table 4, it can be seen that the similar wine taste of the beverage can be enhanced by the proper amount of naringin.

(Example 5) Confirmation of effect of bitter substance (bitter lignin)

The concentrations of the bitter lignin of the bitter substance were adjusted in the concentrations shown in Table 5 below for each of the samples in which the amount of the fruits added in Example 2 was 0.001 g/L, 0.1 g/L, and 3 g/L, and Examples 1 to 3 were used. The criteria described in the above were used for sensory evaluation. The results are shown in Table 5.

As is apparent from the results of Table 5, as in the case of naringin, the similar taste of the beverage can be enhanced by the presence of an appropriate amount of lignin.

(Example 6) Confirmation of the effect of bitter substance (bitterin)

In each of the samples in which the amount of fruit added in Example 2 was 0.001 g/L, 0.1 g/L, and 3 g/L, the concentration of the bitterness substance of the bitter substance was adjusted as shown in the following Table 6, and Examples 1 to 3 were used. The criteria described in the above were used for sensory evaluation. The results are shown in Table 6.

From the results of Table 6, it can be seen that, similarly to the case of naringin, the similar wine taste of the beverage can be enhanced by the presence of a sufficient amount of amylin.

(Example 7) Confirmation of effect due to difference in alcohol concentration of substrate

The aqueous solutions of various concentrations shown in the following Table 7 were prepared, and each of the lemon balls was added thereto at a temperature of -196 ° C (using liquid nitrogen) and pulverized to obtain the pulverized material of the fruit as shown in the following Table 7. The functional evaluation was performed on the criteria described in Examples 1 and 2. The results are shown in Table 7.

From the results of Table 7, it was found that the addition of the fruit pulverized material to the solution having an alcohol degree of 3% or less increased the alcohol sensation more than the control group (when the fruit pulverized material was not added). On the other hand, it can be seen that when the alcohol degree is 4%, The control group also felt a good feeling of alcohol, so it was easy to understand the effect caused by the addition of the fruit pulverized material.

(Example 8) Confirmation of effect caused by fruit difference

Each of the fruit balls (including seeds and skins) of grapefruit, strawberry, plum, and apple was frozen and pulverized at a temperature of -196 ° C (using liquid nitrogen) to prepare a fruit pulverized product of each fruit. The amount of addition shown in the following Table 8 was added to water, and the sensory evaluation was performed for each sample based on the criteria described in Examples 1 and 2. The results are shown in Table 8.

As is clear from the results of Table 8, when the fruit pulverized product of grapefruit, strawberry, plum, and apple was added, an alcohol sensation imparting effect was obtained.

(Example 9) Confirmation of the effect of adding the fruit pulverized material to the base of the beverage containing the sweetener and the sour material

Each of the lemon balls was frozen at a temperature of -196 ° C (using liquid nitrogen) and the obtained fruit pulverized product, potassium acesulfame sulfonate, sucralose and citric anhydride were formulated according to the following Table 9. Dissolve in ion exchange water to prepare each beverage.

The beverages were subjected to sensory evaluation on the basis of the description in Example 1 on the beverages in which the concentration of the bitter lignin in the beverages was adjusted to 0.05 to 1 ppm. The results are shown in Table 10.

As is clear from the results of Table 10, when a pulverized product of frozen fruits is added to a base for beverages containing a high-sweetness sweetener and a sour material, a beverage-like taste can be imparted to the beverage.

(Example 10) Confirmation of the effect of adding a fruit pulverized material to a base for a beverage containing a high-sweetness sweetener and/or sugar

Each lemon ball was frozen at a temperature of -196 ° C (using liquid nitrogen) and pulverized to obtain a fruit pulverized product, a high-sweetness sweetener, a fructose glucose syrup, and a sour material, dissolved according to the formulation described in Table 11 below. Each of the beverages was prepared in ion-exchanged water, and the sensory evaluation was performed based on the criteria described in Examples 1 and 2. The results are shown in Table 11.

As is clear from the results of Table 11, when a ground product of frozen fruit is added, a similar wine taste (alcoholic feeling) can be imparted to the beverage regardless of the sweetness type (high sweetness sweetener or sugar).

(Example 11) Confirmation of effect of carbonated beverage

A carbonated gas was added to the beverage containing the 0.1 g/L fruit pulverized material prepared in Example 9, and a carbonated beverage was prepared. The obtained carbonated beverage is thick in taste, has an alcoholic sensation due to the dry taste of the fruit, and feels the aftertaste and the aftertaste of the mouth like alcohol, and feels the three-dimensional scent.

Claims (11)

A beverage having an alcohol content of 3% or less, which contains a pulverized fruit frozen at -40 ° C or lower in an amount of 0.001 to 200 g / L, and contains propylene glycol 3 to 5000 ppm. The beverage of claim 1, wherein the fruit is a whole fruit comprising a fruit of the peel and the seed. A beverage according to claim 1 or 2, wherein the propylene glycol is from 6 to 2000 ppm. The beverage of claim 1 which in turn contains a bitter substance. The beverage of claim 4, which contains 0.03 to 50 ppm of a bitter substance. A beverage according to claim 4 or 5, wherein the bitter substance is one or more selected from the group consisting of naringin, quassin and absinhin. The beverage of claim 1 wherein the alcohol content is less than 1%. The beverage of claim 1 wherein the alcohol content is less than 0.01%. A beverage according to claim 1 which contains carbonic acid gas. The beverage of claim 1 further comprising a high sweetness sweetener and/or sugar. A method for producing a beverage, comprising the steps of: preparing a fruit pulverized product obtained by pulverizing a fruit frozen at -40 ° C or lower, and modulating a base for a beverage having an alcohol degree of 3% or less to prepare the fruit pulverized material The amount relative to the final beverage In the amount of 0.001 to 200 g/L, the pulverized material is added to the base for beverage, and propylene glycol is added to the base for beverage so that the concentration of propylene glycol in the finally obtained beverage is 3 to 5000 ppm. The steps in the middle.