TWI657135B - Empower or enhance a wine-like beverage - Google Patents
Empower or enhance a wine-like beverage Download PDFInfo
- Publication number
- TWI657135B TWI657135B TW103139061A TW103139061A TWI657135B TW I657135 B TWI657135 B TW I657135B TW 103139061 A TW103139061 A TW 103139061A TW 103139061 A TW103139061 A TW 103139061A TW I657135 B TWI657135 B TW I657135B
- Authority
- TW
- Taiwan
- Prior art keywords
- beverage
- fruit
- alcohol
- taste
- less
- Prior art date
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
本發明之課題係提供一種賦予或增強類似酒味之飲料。 The subject of the present invention is to provide a beverage that imparts or enhances a wine-like taste.
本發明提供一種酒精度數為3%以下之飲料中,以0.001~200g/L之量含有在-40℃以下凍結之果實粉碎物。 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
本發明係關於賦予或增強類似酒味之飲料及其製造方法。 The present invention relates to a beverage that imparts or enhances a wine-like taste and a method of manufacturing the same.
除了酒精度數3%以下左右之低酒精飲料(本說明書中,定義為微酒精飲料)外,模仿啤酒或雞尾酒等酒類之香味且幾乎不含酒精(乙醇)之非酒精啤酒或非酒精雞尾酒等之所謂非酒精飲料備受歡迎。酒精度數未達1%之所謂非酒精飲料中,酒精度數未達0.01%且於商品上顯示「酒精度數0.00%」之商品者尤其備受注目,因而形成新的種類。該等非酒精飲料就不含酒精(乙醇)之方面與軟性飲料等一般之飲料(非酒精飲料)共通,但品質經設計以接近成為典型之啤酒或雞尾酒等酒類風味,消費者期待此等品質之方面亦明顯不同。 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.
不過,酒類亦即酒精飲料具有起因於酒精(乙醇)之甘甜與厚實,且含少許苦味之「類似酒味」。然而,微酒精飲料或非酒精飲料(包含於商品上表示為「酒精度數0.00%」者)由於幾乎不含酒精(乙醇),故有時會感覺到比 成為典型之啤酒或雞尾酒等之酒類更缺乏深度或廣度。另一方面,消費者仍然期待即使不含酒精(乙醇)仍能感受到如成為典型之啤酒或雞尾酒般之包含甘甜、厚實及若干苦味之「類似酒味」。基於該等狀況,於酒精度數極低之情況下,仍能期待類似酒味而滿足消費者之嗜好之微酒精飲料或非酒精飲料之開發成為各飲料製造商待解決之課題。 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.
已揭示有數種用以解決該等問題之技術。專利文獻1中,揭示藉由使碳數4或5之脂肪族醇與收斂味賦予物質以特定範圍組合並添加,而賦予酒精感之非酒精飲料。專利文獻2中揭示藉由以特定濃度添加香茅醇(citronellol)而賦予酒精感之非酒精飲料。 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.
[專利文獻1]日本特開2012-060975號公報 [Patent Document 1] Japanese Patent Laid-Open Publication No. 2012-060975
[專利文獻2]日本特開2012-249560號公報 [Patent Document 2] Japanese Patent Laid-Open Publication No. 2012-249560
因此,對於儘管酒精度數極低,但能期待類似酒味且滿足消費者嗜好之飲料之開發成為飲料製造商之重要課題,且已進行各種檢討。本發明之目的係提供一種可對酒精度數低之飲料賦予或增強類似酒之較佳味道之新穎技術。 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.
本發明人等積極檢討之結果,首次發現酒精度數為3%以下之飲料(包含酒精度數為1~3%之「微酒精飲料」,酒精度數未達1%之「非酒精飲料」,進而非酒精飲料中酒精度數未達0.01%之「0.00%酒精飲料」)中,若以0.001~200g/L之特定量含有在特定溫度以下凍結之果實粉碎物,則可對飲料賦予或增強「類似酒之較佳味道」(酒精感)。 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).
本發明並不限於該等,但包含以下樣態。 The present invention is not limited to these, but includes the following aspects.
1.一種酒精度數為3%以下之飲料,其以0.001~200g/L之量含有在-40℃以下凍結之果實粉碎物。 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.如上述1所記載之飲料,其進而含有丙二醇。 2. The beverage according to the above 1, which further comprises propylene glycol.
3.如上述2所記載之飲料,其含有3~5000ppm之丙二醇。 3. The beverage according to the above 2, which contains 3 to 5000 ppm of propylene glycol.
4.如上述1~3中任一項所記載之飲料,其進而含有苦味物質。 4. The beverage according to any one of the above 1 to 3, which further comprises a bitter substance.
5.如上述4所記載之飲料,其含有0.03~50ppm之苦味物質。 5. The beverage according to the above 4, which contains 0.03 to 50 ppm of a bitter substance.
6.如上述4或5所記載之飲料,其中苦味物質係由柚皮苷(naringin)、苦木素(quassin)及苦艾素(absinthin)所組成之群選出之一種以上之化合物。 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.如上述1~6中任一項所記載之飲料,其中酒精度數未達1%。 7. The beverage according to any one of the above 1 to 6, wherein the alcohol content is less than 1%.
8.如上述1~7中任一項所記載之飲料,其中酒精度 數未達0.01%。 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.如上述1~8中任一項所記載之飲料,其中含有碳酸氣體。 9. The beverage according to any one of 1 to 8, which contains a carbonic acid gas.
10.如上述1~9中任一項所記載之飲料,其進而含有高甜味度甜味料及/或糖。 The beverage according to any one of the above 1 to 9, which further comprises a high-sweetness sweetener and/or a sugar.
11.一種飲料之製造方法,其包含下列步驟: 準備將在-40℃以下凍結之果實粉碎獲得之果實粉碎物之步驟, 調製酒精度數為3%以下之飲料用基底之步驟,及 以使前述果實粉碎物之量相對於最終獲得之飲料之容量為0.001~200g/L之方式,將前述果實粉碎物添加於前述飲料用基底中之步驟。 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.
依據本發明,可提供儘管酒精度數低,仍充分具有甜味或厚實、具有少許苦味之類似酒之較佳味道(本說明書中簡稱亦簡稱為「類似酒之較佳味道」、「類似酒味」、或「酒精感」)之飲料。獲得該效果之理由並不確定,但本發明人等推測藉由粉碎在特定之低溫下凍結之果實,以可使如果實之皮或種子、纖維分、油分之通常不易凍結且不易粉碎之部分微細地粉碎之方式,對飲料適量賦予該等部分獨特含有之果實獨特之複雜味道或苦味,或藉由賦予由果實所致之味道之厚實或甜味,而可使彷彿飲酒般之獨特苦味或厚實再現,可對飲料賦予類似酒味。 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.
本發明係藉由於酒精度數3%以下之飲料中以0.001~200g/L之量含有在-40℃以下凍結之果實之粉碎物,而製造儘管酒精度數低仍可提高或賦予類似酒味之飲料者。 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.
本發明中使用之「果實」除包含仁果類、準仁果類(柑橘類等)、核果類、漿果類、堅果類之果實以外,亦包含果菜類且魚市場中被作為果實處理者(例如,草莓、西瓜、香瓜等)。果實可僅使用一種,亦可組合複數種使用。例如,作為柑橘類果實列舉為蜜柑目蜜柑科植物之果實,例如檸檬、葡萄柚(白肉種、紅肉種)、萊姆、柑橘類(橙(navel orange)、巴倫西亞橘(Valencia orange))、溫州蜜柑、桔柑(tangor)、棗蜜柑、甜夏橙、八朔橘、日向夏橘、台灣香檬(citrus depressa)、酢橘、柚子、臭橙(citrus sphaerocarpa)、苦橙、伊予柑、甌柑、金橘、三寶柑、蜜柚(oroblanco)、文旦等。且,作為核果類果實列舉為例如杏(別名杏子(apricot))、櫻桃、梅子、李類(日本李、梅乾等)、桃子類(桃子、油桃、黃桃等)等,作為漿果類果實列舉為例如葡萄(麝香葡萄(muscat)、雷司令葡萄(Riesling)、德雷瓦葡萄、巨峰等)、草莓等。此外,香蕉、黑莓、藍莓、樹莓(raspberry)、醋栗(gooseberry)(別名西洋茶藨子)、石榴、蘋果、梨類(日本梨、中國梨、西 洋梨等)、花梨、奇異果、鳳梨、百香果、西印度櫻桃(acerola)、荔枝、香瓜之任一種均可較好地使用。其他例列舉為木通、鳳梨釋迦(Atemoya)、酪梨、無花果、橄欖、柿子、刺角瓜、番石榴、蔓越莓、椰子、楊桃(別名star fruit)、橘栾果(tangelo)、番荔枝、榴槤、棗子、椰棗、藍靛果、番木瓜、火龍果、枇杷、龍眼、白柿、香瓜、榲桲(marmelo)、芒果、山竹、楊梅等。 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.
本發明係使該等果實在-40℃以下凍結。本發明人等發現凍結溫度高於-40℃時,無法獲得對飲料賦予類似酒類之效果。果實之凍結溫度較好為-80℃以下。凍結機或凍結方法並無特別限制,可使用空氣凍結法、空氣.送風凍結法、接觸式凍結法、濃液凍結法、利用液態氮之凍結法等之任一種。基於可有效熱交換之觀點,較好為使用液態氮(-196℃)之凍結法。 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.
果實只要是可投入凍結機則大小無特別限制,但為了以儘量短的時間進行凍結而有切成越小越適當之情況,亦有為了儘可能不弄壞且不暴露於空氣中進行凍結而越不切斷越適當之情況。果實較好使用含果皮及種子之球形。例如,使用柑橘類果實時,可將每個附有果皮狀態之球狀果實分割成2~16份左右,且碎斷成約1cm見方左右後供於凍結。且,使用核果類果實時,可直接凍結每個包含果皮及種子之球狀果實。因此,藉由使用果實之全果,可充分利用果皮或種子等特有之果實之複雜味道,與飲料混合時可賦予類似酒味。 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.
凍結之果實接著進行粉碎。粉碎處理之粉碎機、粉碎方法並無特別限制。較好為使凍結之果實以未解凍之方式在低溫下,更好在液態氮(-196℃)下,於儘量短的時間進行。粉碎程度並無特別限制,但較細者在與飲料混合時,由於容易使果實中所含獨特苦味或甜味之香味成分溶出於飲中故較佳。例如,凍結物之平均粒徑以該領域中使用之通常手段測定時,較好粉碎至約1μm~約1000μm,較好約1μm~約200μm。 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.
如上述所得之在-40℃以下凍結且粉碎之果實(以下亦簡稱為「果實粉碎物」)在以下說明之酒精度數3%以下之飲料用基底中,係以相對於最終獲得之飲料容量之果實粉碎物重量成為0.001~200g/L之方式添加。果實粉碎物之添加量若未達0.001g/L,則無法獲得類似酒味之效果。另一方面,添加多於200g/L時,成為苦味、嗆味變強之飲料而損及美味,沒有作為飲料之美味感。果實粉碎物之添加量增多時果實本身之風味變強,而如飲用果實風味之清涼飲料之感覺(本說明書中亦稱為「果汁感」)變高,有使類似酒味稍減少之傾向,故較好為0.005~20g/L,更好為0.005~3g/L,又更好為0.01~1.4g/L,再更好為0.01~0.4g/L。 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.
本發明係以特定之量將上述在-40℃以下凍結後經粉碎獲得之果實粉碎物混合於飲料用基底中。本說明書中所 謂「飲料用基底」係指酒精度數為3%以下之可飲用液體。本發明中即使為酒精度數非常低之飲料,或全然不含酒精之飲料,仍可賦予類似酒味。因此,酒精度數可未達1%,進而可未達0.5%,又再者可未達0.01%。又,本發明中,只要沒有特別指明,則所謂「酒精」係指乙醇。又,酒精度數係指乙醇之容量%。 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.
飲料用基底之種類只要是酒精度數為3%以下之可飲用液體即無特別限制,可列舉為例如碳酸飲料、果實飲料、蔬菜飲料、茶系飲料、運動飲料、乳性飲料、水、各種酒精飲料等。各種酒精飲料中之酒精並無特別限制,可使用蒸餾酒類(例如琴酒、伏特加、萊姆、龍舌蘭酒、新餾酒等蒸餾酒,及原料用酒精等)、力嬌酒(liqueur)類、威士忌類(例如威士忌、白蘭地等)或燒酒等,另外可使用清酒、烈酒、啤酒等釀造酒,亦可使用以水或其他飲料或果汁等稀釋該等之1種或複數種而成之酒精度數為3%以下者(例如,沙瓦、雞尾酒等)。 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.).
本發明係如上述,以使果實粉碎物之量相對於最終獲得之飲料之容量成為0.001~200g/L,較好為0.005~20g/L,更好為0.005~3g/L,又更好為0.01~1.4g/L,再更好為0.01~0.4g/L之方式將在-40℃以下凍結後粉碎獲得之果實粉碎物添加於酒精度數為3%以下之飲料用基底中,藉此儘管酒精度數低或者幾乎不含酒精,仍可對飲料賦予感 覺似飲用酒精飲料之類似酒味。果實粉碎物與飲料用基底之混合方法並無特別限制,可將適量之果實粉碎物添加於預先調製之飲料用基底中,亦可對果實粉碎物添加飲料用基底。此外,亦可使果實粉碎物懸浮於水(或溫水)中後,與飲料用基底混合。只要組合飲料用基底與果實粉碎物,且藉攪拌等充分混合兩者即可。 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.
本發明之飲料中較好含丙二醇。本發明人等發現藉由於本發明之含果實粉碎物之飲料中進一步含丙二醇,可進一步提高由果實粉碎物所賦予之類似酒味之效果。本發明之飲料中之丙二醇含量較好為3~5000ppm,更好為3~2000ppm,又更好為6~2000ppm,再更好為100~1000ppm。丙二醇之量低於3ppm時,會有完全未感覺到丙二醇所致之類似酒味增強效果之傾向,另一方面,超過5000ppm時,感覺如嗆味之口中餘味。又,本發明人等發現未添加果時粉碎物,僅於飲料用基底中添加丙二醇,仍未感覺到類似酒味之增強效果(未表現結果)。藉由使單獨無效果之丙二醇與果實粉碎物組合,可增強因果實粉碎物獲得之效果,為意外之結果。 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.
丙二醇可預先含於飲料用基底中,亦可在混合飲料用基底與果實粉碎物後添加。飲料或飲料用基底中之丙二醇含量可使用習知手法測定。例如,可使用高速液體層析法(HPLC)或氣體層析法等測定。 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.
本發明之飲料中較好含苦味物質。本發明之苦味物質係指藉由調配於飲料中味覺感覺到苦味之物質。本發明人 等發現藉由於本發明之含果實粉碎物之飲料中進一步含有苦味物質,可進一步提高藉果實粉碎物賦予類似酒味之效果。苦味物質之種類並無特別限制,可使用自天然萃取之物,亦可使用市售之食品添加物(苦味料等)。具體可列舉為例如柚皮苷、苦木素及苦艾素等。 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.
柚皮苷(naringin)意指柚皮苷,係以分子式C27H32O14表示之物質。主要係由芸香科(Rutaceae)葡萄柚(Citrus Paradisi MACF.)之果皮、果汁或種子,以水或室溫時以乙醇或甲醇萃取、分離所得。苦木素(quassin)意指苦木素,係以分子式C22H28O6表示之物質,係牙買加苦木(Jamaica quassia)(Quassia excelsa SW.)萃取物之主要有效成分之一。牙買加苦木萃取物意指肉桂萃取物或肉桂,係自苦木科(Simaroubaceae)牙買加肉桂之枝幹或樹皮以水萃取而得。苦艾素(absinthin)係以分子式C30H40O6表示之物質,主要見於中亞苦蒿(Artemisia absinthium)中。可使用該等苦味物質中之1種,亦可組合2種以上使用。 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.
苦味物質相對於本發明之飲料容量之含量較好為0.03~50ppm,更好為0.03~30ppm,又更好為0.03~5ppm,再更好為0.03~3ppm,又再更好為0.03~1ppm。若苦味物質量太少,則有完全未感覺到因苦味物質所致之類似酒味之增強效果,另一方面,若苦味物質量太高則有苦味太強而不易分辨類似酒味之傾向。苦味物質之量較好依據所使用之果實粉碎物之量調整。 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.
苦味物質可於飲料用基底中預先含有,亦可在混合飲 料用基底與果實粉碎物後調整成適當濃度。飲料或飲料用基底中之苦味物質之含量可使用習知手法測定。例如,可使用高速液體層析法(HPLC)或氣相層析法等測定。 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.
本發明之飲料亦可含高甜度甜味料。本發明中之高甜度甜味料係指相較於蔗糖具有較強甜味之天然甜味料或合成甜味料,只要是調配於食品或飲料中者即無特別限制。至於該等高甜度甜味料列舉為胜肽系甜味料,例如阿斯巴甜(aspartame)、阿力糖(alitame)、紐甜、甘草甜素(glycyrrhizin)等;配糖體系甜味料,例如甜菊(Stevia)甜味料(包含甜菊萃取物及甜菊經酵素處理之附加葡萄糖之酵素處理甜菊及甜菊之甜味成分中甜質最佳之甜菊(rebaudiana)A)、甘草萃取物等;蔗糖衍生物例如蔗糖素(sucralose)等;合成甜味料例如乙醯磺酸胺鉀(亦稱為「乙醯磺酸胺K(acesulfame K)」)、糖精、新橙皮苷(neohesperidin)-二氫查耳酮等,可適當地使用該等之1種或2種以上。較好,高甜度甜味料為選自由蔗糖素、乙醯磺酸胺K及阿斯巴甜所組成之群之1種或2種以上者。 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.
本發明之飲料中之高甜度甜味料之量並無特別限制,可依據目的之設計品質適當決定,具體而言較好為1~900ppm,更好為5~700ppm,又更好為10~500ppm。又,該含量為高甜度甜味料之總量。此外,高甜度甜味料為蔗糖素時,較好為1~400ppm,更好為5~400ppm,又更好為10~300ppm。高甜度甜味料為乙醯磺酸胺K時,較好為1~500ppm,更好為10~500ppm,又更好為50~400ppm。 本發明之飲料中調配之高甜度甜味料之濃度可藉HPLC法等習知方法測定。高甜度甜味料可預先於飲料用基底中含有,亦可在組合飲料用基底與果實粉碎物後添加。 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.
本發明之飲料中,除上述高甜度甜味料以外,或者亦可替代其而添加糖。糖只要是調配於食品或飲料中者即無特別限制,列舉為例如葡萄糖、果糖、果糖葡萄液糖、蔗糖、麥芽糖等。 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.
本發明之飲料中另亦可與通常之飲料同樣調配各種添加劑等。各種添加劑可調配例如香料、維他命、色素類、抗氧化劑、乳化劑、保存料、調味料、萃取物類、pH調整劑、品質安定劑等。該等可預先於飲料用基底中含有,亦可組合飲料用基底與果實粉碎物後添加。 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.
本發明之飲料亦可為碳酸飲料。本發明應用於碳酸飲料時,由於可享受到類似酒之香氣與碳酸氣體之發泡感相輔之如沙瓦之爽快感,故碳酸飲料為本發明之較佳樣態之一。 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.
碳酸氣體可使用業界習知之方法提供於飲料中,例如但並不限於該等,可在加壓下使二氧化碳溶解於飲料中,亦可使用Tuchenhagen公司之碳酸注入器等混練機在配管中混合二氧化碳與飲料,且,可藉由將飲料噴霧於充滿二氧化碳之桶中使二氧化碳吸收於飲料中,亦可使飲料與碳酸水混合。適當使用該等手段調節碳酸氣體壓力。成為碳酸飲料時之氣體壓力並無特別限制,較好為1.0~3.5kg/cm2,更好為1.2~2.5kg/cm2。本發明中,碳酸氣體可使 用京都電子工業製之氣體體積測定裝置GVA-500A測定。例如,將試料溫度設為20℃,在前述氣體體積測定裝置中抽掉容器內空氣中之氣體(泄氣),振動後,測定碳酸氣體壓力。 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.
本發明之飲料之酒精度數為3%以下。亦如飲料用基底欄所記載,本發明即使為酒精度數非常低的飲料,或完全不含酒精之飲料,仍可賦予類似酒味。因此,酒精度數可未達1%,進而可未達0.5%,又進而可未達0.01%。又,本說明書中,有時將酒精度度為1~3%之飲料稱為「微酒精飲料」,將酒精度數未達1%之飲料稱為「非酒精飲料」,且有時將非酒精飲料中酒精度數未達0.01%之飲料稱為「0.00%酒精飲料」。且,如上述,本發明中之所謂「酒精」意指乙醇,所謂「酒精度數」意指乙醇之容量%。本發明之飲料或飲料用基底中之酒精度數(容量%)可使用習知手法測定。例如可藉由國稅廳特定分析法(平成19年國稅廳訓令第6號,平成19年6月22日修訂)中記載之方法測定,且酒精度數極微量時,可使用氣相層析法(GC)分析。 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.
本發明之飲料依據需要可經過殺菌、裝容器等之步驟,作為容器裝飲料。例如藉由將飲料組成物填充於容器後,進行蒸煮殺菌等之加熱殺菌之方法,或將飲料組成物殺菌後填充於容器之方法,可製造經殺菌之容器裝飲料。 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.
更具體而言,作成罐等之金屬容器裝飲料時,可將本發明之飲料組成物以特定量填充於容器中,進行殺菌(例 如65℃,10分鐘),魚作成聚乙烯瓶或紙包裝、瓶飲料、罐飲料、袋裝飲料時,可例如在90~130℃保持1~60秒進行FP或UHT殺菌,並填充特定量。本發明之飲料組成物作成容器裝飲料時,可使用熱袋填充法或無菌填充法之任一種。 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.
以下參考本發明之實施例詳細說明本發明內容,但本發明不限定於以下實施例。 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.
將每個檸檬球在-20℃、-40℃、-80℃、-196℃之各溫度下凍結,接著粉碎,以下表1所示之添加量添加於水中調製樣品。-20℃、-40℃、-80℃係調節低溫冷凍機之溫度,-196℃係使用液態氮凍結。針對所得樣品各者進行以下之官能評價。結果示於表1。 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.
果汁感:為如飲用果汁或果實風味之清涼飲料之味道,為與酒精感(類似酒)極端之感覺 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)
酒精感:如飲用酒般之厚實味道 Alcohol: A thick taste like drinking wine
果實感:針對有如沙瓦飲料之果實感、如果實之皮苦味之衝擊感任一者,以充分感受到記為◎,有感受到記為○,不太感受到或稍感受到記為△,未感受到記為×,進行4階段評價。又,果汁感較低者易感受到類似酒味,酒精感與果實感較高者稱為具有類似酒味之飲料。 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.
由表1之結果,可知凍結溫度為-20℃時,即使添加凍結果實之粉碎物,亦無法對飲料賦予類似酒味(酒精感),在-40℃以下凍結時可賦予類似酒味。且在-80℃、-196℃時,可知類似酒味進一步增強。 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.
將每個檸檬球在-196℃之溫度下(使用液態氮)凍結,接著粉碎,以下表2所示之添加量添加於水中調製樣品。針對所得樣品之果汁感、酒精感、果實感與實施例1同樣進行官能評價。且作為總評價,以作為飲料之良好度最佳 者記為◎,良好者記為○,稍好者記為△,不佳者記為×,進行4階段評價。結果示於表2。 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.
由表2之結果可知,果實粉碎物之添加量在0.001~200g/L之範圍時,可賦予酒精感,且作為飲料亦較佳。且可知果實粉碎物之添加量變多時,果汁感(感覺不似酒精而如飲用果實風味之清涼飲料)高,酒味稍低,進而增多時,果實所致之苦味或嗆味變強。 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.
於實施例2調製之果實添加量0.001g/L、0.1g/L及3g/L之各樣品中,將丙二醇濃度調整為以下表3所示之濃 度,進行官能評價。又,「果汁感」、「酒精感」、「果實感」以實施例1記載之基準進行4階段評價,「綜合評價」係以實施例2所記載之基準進行4階段評價,「口中餘味」係針對作為飲料之美味感的餘韻程度或不快感,於口中餘味非常好記為◎,口中餘味良好記為○,口中餘味稍好記為△,口中餘味差記為×,進行4階段評價。結果示於表3。 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.
由表3之結果可知,藉由適量存在丙二醇,可增強飲料之類似酒味(酒精感)。 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.
於實施例2調製之果實添加量0.001g/L、0.1g/L及 3g/L之各樣品中,以下表4所示之濃度調整苦味物質之柚皮苷之濃度,以實施例1~3中記載之基準進行官能評價。結果示於表4。 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.
由表4之結果可知,藉由適量存在柚皮苷可增強飲料之類似酒味。 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.
於實施例2調製之果實添加量0.001g/L、0.1g/L及3g/L之各樣品中,以下表5所示之濃度調整苦味物質之苦木素之濃度,以實施例1~3中記載之基準進行官能評價。結果示於表5。 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.
由表5之結果可知,與柚皮苷之情況相同,藉由適量存在苦木素可增強飲料之類似酒味。 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.
於實施例2調製之果實添加量0.001g/L、0.1g/L及3g/L之各樣品中,以下表6所示之濃度調整苦味物質之苦艾素之濃度,以實施例1~3中記載之基準進行官能評價。結果示於表6。 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.
由表6之結果可知,與柚皮苷之情況相同,藉由適量存在苦艾素可增強飲料之類似酒味。 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.
調製以下表7所示之各種濃度之酒精水溶液,使每個檸檬球在-196℃之溫度下(使用液態氮)凍結並粉碎所得之果實粉碎物以下表7所示之量添加於其中,以實施例1、2所記載之基準進行官能評價。結果示於表7。 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.
由表7之結果可知,藉由於酒精度數為3%以下之溶液中添加果實粉碎物,比對照組(未添加果實粉碎物者)更增加酒精感。另一方面,可知酒精度數為4%時,由於即 使對照組亦良好感受到有酒精感,故易於瞭解由添加果實粉碎物所致之效果。 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.
將葡萄柚、草莓、梅、蘋果之各果實球(包含種子及皮)分別在-196℃之溫度下(使用液態氮)凍結並粉碎,調製各果實之果實粉碎物。將其以下表8所示之添加量添加於水中,針對各樣品以實施例1、2中記載之基準進行官能評價。結果示於表8。 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.
由表8之結果可知,添加葡萄柚、草莓、梅、蘋果之果實粉碎物時,均獲得酒精感賦予效果。 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.
將每個檸檬球在-196℃之溫度下(使用液態氮)凍結並粉碎所得之果實粉碎物、乙醯磺酸胺鉀、三氯蔗糖(sucralose)及檸檬酸酐依據以下表9記載之調配,溶解於離子交換水中調製各飲料。 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.
該等飲料與使該等飲料中之苦木素濃度調整為0.05~1ppm之間之飲料分別以實施例1記載之基準進行官能評價。結果示於表10。 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.
由表10之結果可知,對於含有高甜味度甜味料及酸味料之飲料用基底添加凍結果實之粉碎物作成飲料時,均可對飲料賦予類似酒味。 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.
將每個檸檬球在-196℃之溫度下(使用液態氮)凍結並粉碎所得之果實粉碎物、高甜味度甜味料、果糖葡萄糖糖液及酸味料依據以下表11記載之調配,溶解於離子交換水中調製各飲料,以實施例1、2記載之基準進行官能評價。結果示於表11。 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.
由表11之結果可知,添加凍結果實之粉碎物時,不管甜味種類(高甜味度甜味料或糖)為何,均可對飲料賦予類似酒味(酒精感)。 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).
對於實施例9所調製之含有0.1g/L之果實粉碎物之飲料賦予碳酸氣體,作成碳酸飲料。所得碳酸飲料係味道厚實,有果實之乾味所致之酒精感,感覺到似酒精之口中餘味及餘韻,感受到立體香味者。 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)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013-236319 | 2013-11-14 | ||
JP2013236319 | 2013-11-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201531559A TW201531559A (en) | 2015-08-16 |
TWI657135B true TWI657135B (en) | 2019-04-21 |
Family
ID=53529495
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW103139061A TWI657135B (en) | 2013-11-14 | 2014-11-11 | Empower or enhance a wine-like beverage |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP6502060B2 (en) |
TW (1) | TWI657135B (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6678432B2 (en) * | 2015-11-10 | 2020-04-08 | サッポロビール株式会社 | Fruit wine and its production method |
WO2017094654A1 (en) * | 2015-11-30 | 2017-06-08 | サントリー食品インターナショナル株式会社 | Beverage containing hydroxytyrosol |
JP6643879B2 (en) * | 2015-11-30 | 2020-02-12 | サントリーホールディングス株式会社 | Transparent beverage containing grape seed polyphenol |
JP2019136008A (en) * | 2018-02-15 | 2019-08-22 | 三栄源エフ・エフ・アイ株式会社 | Artemisia absinthium extract |
JP7340469B2 (en) * | 2020-01-29 | 2023-09-07 | サッポロビール株式会社 | beer taste drinks |
KR20230123988A (en) * | 2020-12-21 | 2023-08-24 | 산토리 홀딩스 가부시키가이샤 | Beverages Containing Quwascin |
JP6931433B1 (en) * | 2021-01-28 | 2021-09-01 | サントリーホールディングス株式会社 | Low-sweetness carbonated drink |
CN114045193B (en) * | 2021-11-17 | 2024-01-26 | 内蒙古科技大学 | Preparation method of combined production biochar of high-calcium sea-red fruit beverage |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006075115A (en) * | 2004-09-10 | 2006-03-23 | Maruboshi Su Kk | Method for treating pericarp-containing citrus fruit |
JP2009027981A (en) * | 2007-07-27 | 2009-02-12 | Suntory Ltd | Method for producing food raw material extracted solution |
JP2012080897A (en) * | 2011-07-29 | 2012-04-26 | Kirin Brewery Co Ltd | High-sweetness sweetener containing non-alcoholic beverage and method for manufacturing the same |
JP2012529905A (en) * | 2009-06-19 | 2012-11-29 | ディアジオ グレート ブリテン リミテッド | Forward slash |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4435544B2 (en) * | 2003-11-19 | 2010-03-17 | 高砂香料工業株式会社 | Fruit juice-containing beverage |
CN101023162B (en) * | 2004-07-23 | 2012-01-04 | 三得利控股株式会社 | Alcohol-pickled material, food or drink using the same and method of producing the same |
DE102007055909A1 (en) * | 2007-12-21 | 2009-06-25 | Symrise Gmbh & Co. Kg | Use of alkoxylated flavones to enhance the taste of alcohol |
JP5746833B2 (en) * | 2010-06-07 | 2015-07-08 | 麒麟麦酒株式会社 | Non-alcoholic beverages with a feeling of alcohol and methods for producing the same |
CN107232297A (en) * | 2010-09-01 | 2017-10-10 | 艾德里安·史毕尔 | The method for storing agricultural product and production beverage |
JP5591642B2 (en) * | 2010-09-17 | 2014-09-17 | 麒麟麦酒株式会社 | Non-alcoholic beverages with a feeling of alcohol and methods for producing the same |
JP5166572B2 (en) * | 2011-06-01 | 2013-03-21 | 麒麟麦酒株式会社 | Non-alcoholic beverages with a feeling of alcohol and methods for producing the same |
-
2014
- 2014-10-28 JP JP2014219033A patent/JP6502060B2/en active Active
- 2014-11-11 TW TW103139061A patent/TWI657135B/en active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006075115A (en) * | 2004-09-10 | 2006-03-23 | Maruboshi Su Kk | Method for treating pericarp-containing citrus fruit |
JP2009027981A (en) * | 2007-07-27 | 2009-02-12 | Suntory Ltd | Method for producing food raw material extracted solution |
JP2012529905A (en) * | 2009-06-19 | 2012-11-29 | ディアジオ グレート ブリテン リミテッド | Forward slash |
JP2012080897A (en) * | 2011-07-29 | 2012-04-26 | Kirin Brewery Co Ltd | High-sweetness sweetener containing non-alcoholic beverage and method for manufacturing the same |
Also Published As
Publication number | Publication date |
---|---|
TW201531559A (en) | 2015-08-16 |
JP6502060B2 (en) | 2019-04-17 |
JP2015116187A (en) | 2015-06-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI657135B (en) | Empower or enhance a wine-like beverage | |
JP4964969B2 (en) | Dietary beverage products containing rebaudioside A, erythritol or tagatose and acidulants | |
AU2009297493B2 (en) | Carbonated drink having high gas pressure | |
JP4785199B2 (en) | Effervescent alcoholic beverage with improved foaming and foam retention | |
JP2010521167A (en) | Natural beverage products | |
JP6367181B2 (en) | Process for producing rebaudioside D sweet diet carbonated soft drink | |
TWI662120B (en) | Low alcohol drinks | |
JP2011135841A (en) | Alcoholic beverage base having improved taste | |
AU2008276338B2 (en) | Method of using oligomeric polyphenol compounds and bioflavonoids to alter bubble size of soft drinks | |
JP6625817B2 (en) | Containerized alcoholic beverages | |
JP6321955B2 (en) | Non-alcoholic beverages containing weakly acidic polymer dyes | |
JP6230780B2 (en) | Non-alcoholic beverage and method for producing the same | |
JP7394141B2 (en) | Carbonated beverage, method for producing the same, and method for improving refreshing feeling of carbonated beverage | |
JP2016029891A (en) | Sparkling beverage production method, sparkling beverage, method for producing high concentration liquid for sparkling beverage, high concentration liquid for sparkling beverage, and method for suppressing foaming | |
JP2019165668A (en) | Carbonated drink, bottled carbonated drink, manufacturing method of carbonated drink, and blowout suppression method of carbonated drink | |
JP2019083729A (en) | Alcoholic drink, method of producing alcoholic drink, and method of increasing fruity feeling and body feeling | |
JP2015097475A (en) | Non alcoholic beverage including rooibos tea extract | |
JP2021029232A (en) | Fruit-flavor carbonated drink, and method for improving flavor of fruit-flavor carbonated drink | |
JP2020184910A (en) | Sodium-containing beverage | |
TW202400768A (en) | Beverage containing eriocitrin and juice | |
TW202333586A (en) | Beverage containing steviol glycoside | |
JP2024017582A (en) | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage | |
WO2022044591A1 (en) | Carbonated beverage, method for preparing flavor composition, and method for suppressing bubbles of carbonated beverage | |
JP2024014535A (en) | Beverage and manufacturing method thereof | |
JP2023172477A (en) | Beverage, method for producing beverage, and method for improving flavor of beverage |