TWI687516B - Beverages that impart or enhance a wine-like flavor - Google Patents

Abstract

The object of the present invention is to provide a beverage that can feel wine-like flavor even if it is a beverage with a low alcohol content, and especially aims to brew a wine-flavored beverage.

The solution of the present invention is in beverages with an alcohol content of less than 3%, enhanced by containing potassium acesulfame, gentiooligosaccharides and specific organic acids (tartaric acid, gluconic acid, and/or lactic acid) The wine-like flavor of the beverage, or give the beverage a wine-like flavor. In particular, it imparts a flavor (brewed wine taste) considered to be brewed wine.

Description

Beverages that impart or enhance a wine-like flavor

The present invention relates to a beverage that can feel wine-like flavor even if the alcohol content is low, in particular, it can feel the flavor like brewed wine.

At present, non-alcoholic beer and non-alcoholic cocktails (alcohol content less than 1%), which imitate the aroma of beer and cocktails, but almost no alcohol (ethanol), are very popular in the market. Furthermore, in non-alcoholic beverages, there are products marked as "alcohol level 0.00%" because the alcohol level is less than 0.01%. These non-alcoholic beverages are similar to general beverages (non-alcoholic beverages) such as soft drinks from the point of view that they do not contain alcohol (ethanol), but they are designed to have a quality close to the flavor of beer and cocktails such as models, and Consumers also expect this quality to be clearly different.

Since beverages (low-alcoholic beverages) and non-alcoholic beverages that have an alcohol content of less than or less than 3% contain almost no alcohol, it is not easy to reproduce the deep flavor and complex taste of alcohol. Especially when the alcohol content is less than 1% and the content is extremely low, the development of non-alcoholic beverages that can satisfy the consumer's expectation of alcohol-like flavors has become the The problem solved.

The method for imparting a non-alcoholic beverage-like alcoholic flavor to Patent Document 1 describes a method characterized by adjusting the concentration of capsaicinoids in the beverage and the concentration of aliphatic monovalent alcohols having a carbon number of 3 to 5 to a specific range. Patent Document 1 describes that by using the spicy taste of capsaicin and aliphatic monovalent alcohol to balance the bitterness and astringency, non-alcoholic beverages are given a sense of alcohol.

However, due to the method of Patent Document 1, it is necessary to use capsaicin with a pungent and spicy taste. Depending on the type of beverage used as a model, there is a problem that it is difficult to reproduce its flavor. For example, although Patent Document 1 states that “alcoholic beverages” are alternative beverages such as Shawar beverages, such as cocktail beverages, wine-style beverages, and other alcoholic beverages, in reality, they have a slim special Flavored alcoholic beverages, and alcoholic beverages that can feel the alcoholic thickness on the tongue and have a smooth flavor, for example, using the method of using capsaicin as described in Patent Document 1 to produce a wine-like brewed wine system is quite difficult. In Patent Document 1, specifically, there is no description of an example of manufacturing a non-alcoholic beverage that imitates brewed wine.

[Previous Technical Document] [Patent Document]

[Patent Document 1] JP 2012-16308

The present invention is to provide a drink with a low alcohol content It can also feel wine-like flavor, especially for the purpose of feeling beverages like brewing wine.

The team of the present invention reviewed the "alcoholic degree" of alcoholic beverages and found that the rounded alcoholic thickness, sweetness and slight bitterness of alcohol are connected with the "alcoholic flavor" of alcoholic beverages. Based on this finding, after reviewing the "alcoholic flavor" of beverages with a lower alcohol content, it was found that the sweetness and slight bitterness of acesulfame potassium were linked to the "alcoholic flavor". Furthermore, in addition to potassium acesulfame, it was found that by making beverages containing gentio oligosaccharides with a unique bitter taste, and specific organic acids (tartaric acid, gluconic acid, and lactic acid) with astringent and sour taste, The balance between the sweetness and bitterness of the wine flavor is further enhanced, and further, the complex flavor that can be associated with the alcohol-like thickness of the brewed wine and the roundness that can be felt on the tongue are given to the beverage. The complex flavor with alcoholic thickness imparted by this "wine-like flavor" and the smooth and round flavor on the tongue are close to the flavor of brewed wine, especially wine. Potassium acesulfame, oligosaccharide and specific The combination of organic acids can produce the taste of brewed wine, especially suitable for the production of low or non-alcoholic beverages of wine. That is, the present invention is not limited to the following, but includes the following embodiments.

[1] A beverage containing potassium acesulfame, oligosaccharide of gentian, and one or more selected from the group consisting of tartaric acid, gluconic acid, and lactic acid Organic acid, and alcohol content is less than 3%.

[2] The beverage as described in [1], wherein the concentration of potassium acesulfame is 0.0025~0.075g/100ml.

[3] The beverage as described in [1] or [2], wherein the concentration of gentian oligosaccharide is 0.004~1.5g/100ml.

[4] The beverage according to any one of [1] to [3], wherein the total concentration of tartaric acid, gluconic acid, and lactic acid is 0.01 to 0.8 g/100 ml.

[5] The beverage according to any one of [1] to [4], which contains tartaric acid.

[6] The beverage as in [5], wherein the concentration of tartaric acid is 0.01~0.8g/100ml.

[7] The beverage as described in any one of [1] to [6], wherein the alcohol content is 2% or less.

[8] The beverage as in [7], wherein the alcohol content is less than 0.01%.

[9] A beverage as described in any one of [1] to [8], which is a wine-flavored beverage.

[10] Drinks such as [9] are wine-flavored drinks.

[11] The beverage according to any one of [1] to [10], which contains carbonated gas.

According to the present invention, even a beverage with a low alcohol content can be provided with a wine-like and pleasing flavor such as sweetness and some bitterness (in this specification, sometimes only "alcohol-like and pleasing flavor " "Like wine flavor" "wine feeling" or "alcohol feeling" means that it has a complex flavor that can be found in brewing wine, and a drink that can feel a round flavor on the tongue. The reason why these effects can be obtained is that the team of the present invention has found that the sweetness unique to potassium acesulfame is mixed with a bitter taste and the bitterness and mellow taste of alcoholicity, and then by mixing gentian with unique bitterness Sugar, as well as specific organic acids with astringent and sour taste, give the sweet and bitter taste of potassium acesulfame to a more novel flavor, and give the beverage a wine-like alcoholic thickness, complex flavor, and roundness that can be felt on the tongue The degree of flavor is presumed to be the reason why it has a wine-like flavor and can feel the flavor like brewing wine.

The present invention is in beverages with an alcohol content of less than 3%, by containing acesulfame potassium, gentiooligosaccharides and specific organic acids (tartaric acid, gluconic acid, and/or lactic acid) to enhance the appearance of the beverage Wine flavor, or give the beverage a wine-like flavor. In particular, it imparts a flavor (brewed wine taste) considered to be brewed wine.

(Potassium acesulfame)

The beverage of the present invention is blended with potassium acesulfame. Acetosultone potassium (the molecular formula is C ₄ H ₄ KNO ₄ S, the chemical formula is 3,4-dihydro-6-methyl-3-potassium-4-oxy-1,2,3-oxthiazine 2, 2-Dioxide) is one of artificial sweeteners and is known to have about 200 times sweeter taste than sucrose.

The concentration of potassium acesulfame in beverage is 0.0025~ 0.075g/100ml is better, 0.0030~0.050g/100ml is better, and 0.0050~0.030g/100ml is particularly good. In addition, as described later, the beverage of the present invention can be prepared as a concentrated beverage that is diluted after drinking at a prescribed ratio. In this case, the diluted beverage may be adjusted to a predetermined concentration.

The concentration of potassium acesulfame in the beverage can be analyzed and quantified, for example, under the following conditions.

. Column: Cadenza CD-C-18

. Mobile phase: ACN/10mM ammonium formate (13/87)

. Flow rate: 1.0ml/min

. Temperature: 37℃

. Detector: UV detector (210nm)

. Injection volume: 1μL

(Gentian Oligosaccharides)

In addition to potassium acesulfame, the beverage of the present invention is also blended with gentian oligosaccharides. Gentian oligosaccharides are known to be oligosaccharides composed of glucose bound by β- 1,6 glucoside linkages, and have a unique bitter taste. In the present invention, the degree of polymerization of gentiooligosaccharide-based glucose is 2 to 4 oligosaccharides, which means gentian disaccharide, gentian trisaccharide, and gentian tetrasaccharide.

Gentian oligosaccharides can be obtained by acting β-glucosidase on glucose, cellobiose, gentiobiose, etc., or commercially available products containing the above gentian oligosaccharides (for example, Japan Food Chemicals) "Nissan Genntosu (registered trademark) # 45" (Gentian oligosaccharide about 45%, glucose about 50%) manufactured by a joint stock company.

The concentration of gentian oligosaccharide in beverages (that is, the total concentration of gentian disaccharide, gentian trisaccharide and gentian tetrasaccharide) is preferably 0.004~1.5g/100ml, more preferably 0.005~1g/100ml, 0.01~ 0.5g/100ml is particularly good.

The concentration of gentian oligosaccharides in beverages can be analyzed and quantified using, for example, a high-speed liquid chromatograph equipped with a column for sugar analysis. For example, analysis and quantification can be performed under the following conditions.

×50cm，信和化工股份有限公司製) . Column: Ultron PS-80N (0.8

×50cm, manufactured by Sino Chemical Co., Ltd.)

. Mobile phase: deionized water

. Flow rate: 0.9ml/min

. Temperature: 50℃

. Detector: refractive index detector

(Organic acid)

In addition to potassium acesulfame and gentian oligosaccharides, the beverage of the present invention is also blended with one or more organic acids selected from the group consisting of tartaric acid, gluconic acid, and lactic acid. These organic acids are considered to be acids that can be used as sour sauces, and can be used as raw materials for general food and beverage products.

The total concentration of tartaric acid, gluconic acid, and lactic acid in the beverage is preferably 0.01 to 0.8g/100ml, more preferably 0.02 to 0.7g/100ml, and particularly preferably 0.05 to 0.5g/100ml. In this specification, unless otherwise specified, organic acids such as tartaric acid are part or all of which are in the form of salts. In this specification, the content of these acids, unless otherwise specified, is determined to include free bodies and salts, and the values expressed assume that all of them are free bodies The value after calculation. The concentration of organic acids in beverages can be analyzed and quantified using, for example, a high-speed liquid chromatography analyzer. The analysis can be performed under the following conditions, for example.

<tartaric acid, lactic acid>

After the organic acid was separated using an ion exclusion chromatograph, a pH buffer reagent was continuously added to the column eluate. When the pH value was near neutral, the organic acid was dissociated and the electrical conductivity was measured.

. Column: Shim-pack SCR-102H (8mm I.D×300mmL, Shimadzu Corporation)

. Mobile phase: 5mM p-toluenesulfonic acid aqueous solution

. Flow rate: 0.8ml/min

. Temperature: 45℃

To measure the electrical conductivity.

<gluconate>

. Column: Aminex HPX-87H Ion Extrusion Column (inner diameter 7.8mm×length 300mm, manufactured by BIO-RAD)

. Mobile phase: 5mM sulfuric acid

. Flow rate: 0.6ml/min

. Temperature: 30℃

As shown in the examples described later, among tartaric acid, gluconic acid, and lactic acid, tartaric acid is most closely linked to the flavor of brewed wine. Therefore, it is better to make the beverage contain tartaric acid. Drinking alcohol when using tartaric acid The preferred concentration range of tartaric acid is 0.01~0.08g/100ml, more preferably 0.02~0.7g/100ml, and 0.05~0.5g/100ml is the best. When the beverage contains tartaric acid, it is preferable to further contain both gluconic acid and lactic acid (that is, the beverage contains three kinds of tartaric acid, gluconic acid, and lactic acid). In addition to tartaric acid, when the beverage contains gluconic acid or lactic acid, the preferred concentration range of gluconic acid and lactic acid is gluconic acid is 0.001~0.5g/100ml, more preferably 0.001~0.3g/100ml, and lactic acid is preferably 0.001 ~0.5g/100ml, 0.001~0.3g/100ml is better.

(Drink)

The beverage of the present invention, as mentioned above, has an alcohol content of less than 3%, and contains potassium acesulfame, oligosaccharide of gentian, and specific organic acids (tartaric acid, gluconic acid, and/or lactic acid). The beverage of the present invention can feel wine-like flavor even though the alcohol content is less than or less than 3%, and can feel enhanced or impart a flavor like special brewed wine.

With the present invention, even beverages with a very low alcohol content or non-alcoholic beverages can impart or enhance the alcohol-like flavor of the beverage, and the alcohol content in the beverage is 2.5% or less, further 2% or less, and not yet It can be up to 0.01%. In the present invention, unless otherwise specified, "alcohol" refers to ethanol. In addition, the alcohol content is the volume% of ethanol. The alcohol content (% of ethanol volume) of the beverage of the present invention can be measured according to a well-known method. For example, the method described in the analysis method prescribed by the Internal Revenue Service (State Administration of Taxation No. 6 of the Heisei 19, revised on June 22, Heisei 19). In addition, when the alcohol content is extremely small, gas can be used Gas chromatography (GC) analysis.

When the beverage of the present invention contains alcohol, the supply source of the alcohol is not particularly limited, but it is preferable to use continuous distilled alcohol (vodka, neutral alcohol, wheat alcohol, type A shochu, etc.) that does not easily affect the flavor of the beverage. In addition, when preparing a brewed wine-flavored beverage, the alcohol content of the beverage can be adjusted to a predetermined value by using the brewed wine itself as a model to reinforce the brewed wine-like flavor.

And, the beverage of brewed wine taste refers to a beverage that can remind consumers of all brewed wine. The beverage of brewing wine taste can make the beverage flavor into brewing wine flavor, and adjust the ingredients in the beverage. In addition, it is preferable that when manufacturing a container-packaged beverage, the label on the surface of the container can remind consumers to express the flavor of brewed wine.

The brewed wine in the taste of brewed wine refers to the wine made by fermenting the raw materials with alcohol, which is generally not distilled. Examples include fruit wine made from fermented fruit raw materials such as wine and cider, beer, or Japanese sake.

Because the beverage of the present invention imparts a wine-like flavor with acesulfame potassium, and complex flavors such as bitterness, astringency, and sourness derived from gentian oligosaccharides and specific organic acids, in addition, it imparts roundness to the tongue of the beverage And mellow flavor, especially suitable for brewing wine flavored beverage. Brewed wine has a unique and complex aroma due to brewing and ripening, and the roundness and alcohol thickness can be felt on the tongue. It is extremely difficult to reproduce these flavors in low-alcohol or non-alcoholic beverages. In the present invention, by the combination of acesulfame potassium, gentian oligosaccharide, and a specific organic acid (tartaric acid, gluconic acid, and/or lactic acid), Even if the alcohol content is low, it can give the beverage a flavor that can be felt when brewing wine. Brewing wine, especially wine, is one of the preferred embodiments of the present invention. The present invention is particularly suitable for brewing wine taste in brewing wine taste.

Among white wines, white wines have less astringency than red wines, and are lighter in color. It is difficult to set the target flavor when reproducing low or non-alcoholic beverages. In addition, there are still available Limited materials and other issues, but the combination of acesulfame potassium, gentian oligosaccharides and specific organic acids of the present invention is not likely to affect the color of the beverage, and because consumers can think of complex flavors and smooth wines The flavor of brewed wine can be slightly thick in the mouth, and it is also suitable for the reproduction of white wine.

In the beverage of the present invention, various additives and the like may be blended in the same manner as general beverages within a range that does not hinder the effect of the present invention (improve or enhance wine-like flavor). Various additives such as fruit juices, sweeteners, sours, spices, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. For example, sugars other than gentian oligosaccharides may be blended to adjust the sweetness of beverages. For example, glucose may be contained in 0.005 to 15g/100ml, preferably 0.005 to 10g/100ml. In addition, when preparing a wine-flavored beverage, commercially available wine extracts and wine spices can be used to enhance the wine-like taste of the beverage.

The beverage of the present invention may also be a carbonated beverage. It was found that by making the beverage of the present invention a carbonated beverage having a specific range of gas pressure, the taste of the brewed wine of the beverage is unexpectedly enhanced. When making carbonated beverages, the gas pressure is preferably 0.3 to 4.0 kgf/cm ² , more preferably 0.5 to 3.5 kgf/cm ² , and 0.5 to 3.0 kgf/cm ^{2 is the} best. Below 2.8kgf/cm ² is the best. In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the temperature of the sample is set to 20° C., and the gas in the air in the container (equilibrium gas pressure) is removed in the gas volume measuring device, shaken and shaken, and the carbon dioxide gas pressure is measured. Unless otherwise specified in this specification, the carbon dioxide gas pressure is the carbon dioxide gas pressure when the sample temperature is 20°C.

The beverage of the present invention can be made into a container-packaged beverage after sterilization, container packaging and other steps as required. For example, a method of heat sterilization such as soft can sterilization after filling a beverage composition in a container, and a method of sterilizing a beverage composition and then filling the container can produce a sterilized container-packaged beverage. More specifically, when it is made as a special bottle, carton, glass bottle, or vertical soft-bag beverage, it can be sterilized by FP or UHT at 90 to 130°C for 1 to 60 seconds, for example, and can be made into metal containers and packaging such as cans. In the case of a beverage, the beverage composition of the present invention may be filled in a container in a predetermined amount and then sterilized (for example, 65°C for 10 minutes). When the beverage composition of the present invention is prepared as a container-packaged beverage, either hot-bag filling method or aseptic filling method can be used.

The beverage of the present invention can be prepared as a drink that can be consumed directly after opening the lid (RTD drink), or as a drink that can be consumed after being diluted after drinking (for example, a concentrated drink). At this time, the beverage container can also be marked as diluted with water or the like or can be mixed with other beverages to drink Use it to express.

[Example]

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

(Example 1)

In an aqueous solution containing 0.1 g/100 ml of fragrance, add tartaric acid, gluconic acid, gentian oligosaccharide, potassium acesulfame, aspartame, neotame, and fructose glucose liquid sugar to the concentrations shown in Table 1 below , Modulated into various specimens. Gentian oligosaccharide uses "Nissan Genntosu (registered trademark) #45" (Gentian oligosaccharide 45%) manufactured by Japan Food Chemical Co., Ltd. For each sample obtained, whether or not you can feel the sense of wine or brewed wine (like the taste and feeling of drinking or brewing wine), with 5 special testers, 5 points are "very sensible" , 4 points for "can feel", 3 points for "can feel a little", 2 points for "slightly feelable", 1 point for "not feeling" 5 stages from 5 points to 1 point, functional evaluation . In total, the evaluation results of 5 specialized testers are recorded as “×” when the average point is 1 or more but less than 2; “△” when 2 or more and less than 3; and “○” when 4 or more and less than 4 If it is less than 5 hours, it will be marked as "◎". The results are shown in Table 1.

From the results in Table 1, by adding acesulfame potassium to an aqueous solution containing tartaric acid and gluconic acid, and making it into a beverage, the beverage can be given a slightly alcoholic feel (Sample No. 1). The sense of wine is due to the addition of other high The aspartame and neotame of sweetness sweeteners, or the addition of fructose glucose liquid sugar to adjust the sweetness of these high-sweetness sweeteners is not available (sample No. .2~4). Furthermore, in addition to potassium acesulfame, by containing gentian oligosaccharides in beverages, it can significantly enhance the alcoholic taste of beverages. Brewing feeling (sample No. 5).

(Example 2)

In an aqueous solution containing 0.1 g/100 ml of perfume and 0.1 g/100 ml of sodium citrate, add potassium acesulfame, gentiooligosaccharide, tartaric acid, citric acid, and gluconic acid to the concentrations shown in Table 2 below. Lactic acid, citric acid and malic acid are prepared into various samples. Gentian oligosaccharide uses "Nissan Genntosu (registered trademark) # 45" (Gentian oligosaccharide 45%) manufactured by Japan Food Chemical Co., Ltd. The same evaluation as in Example 1 was performed on the wine feeling or brewing wine feeling (flavor and feeling like drinking wine or brewing wine) of the various samples obtained. The results are shown in Table 2.

From the results in Table 2, it can be seen that in addition to gentiooligosaccharide and acesulfame potassium, beverages that contain tartaric acid, gluconic acid, or lactic acid can feel the flavor like brewed wine (sample Nos. 9-11). In particular, beverages containing tartaric acid can feel astringent taste (Sample No. 9), which is similar to wine. Conversely, even beverages containing citric acid or malic acid, which are organic acids, can feel refreshing and fruit-like flavors, but they are found to be like drinking juice-based refreshing beverages. (That is, fruit juice feeling), almost no wine feeling or brewing wine feeling (sample No. 12, 13).

(Example 3)

In beverages containing 0.225g/100ml gentian oligosaccharides, 0.3g/100ml tartaric acid, 0.05g/100ml gluconic acid, 0.02g/100ml potassium acesulfame, and 0.1g/100ml spices, the carbon dioxide gas becomes as follows The gas pressure shown in Table 3 is filled. With the taste of alcohol-free beverage (sample No. 14). The wine taste is the benchmark (evaluation: ○), and then whether the wine taste is improved compared to the benchmark. Evaluation of brewed wine. The results are shown in Table 3.

From the results in Table 3, it is known that carbon dioxide gas that gives a certain range of gas pressure to the beverage can increase the wine's sense of wine having a wine-like bulkiness.

(Example 4)

In beverages containing 0.135g/100ml gentian oligosaccharides, 0.3g/100ml tartaric acid, 0.05g/100ml gluconic acid, 0.02g/100ml potassium acesulfame, and 0.1g/100ml spices, make alcohol (neutral alcohol) ) Becomes the alcohol degree shown in Table 4 below. For each beverage, whether it can enhance the sense of alcohol when compared with the aqueous solution of the same alcohol degree. For the sake of making wine, with 5 special testers, 5 points are "very sensible", 4 points are "sensible", 3 points are "sensible", and 2 points are "slightly sensible", 1 point is 5 stages from 5 points to 1 point of "not feeling", and the sensory evaluation is performed. In total, the evaluation results of 5 specialized testers are recorded as “×” when the average point is 1 or more but less than 2; “△” when 2 or more and less than 3; and “○” when 4 or more and less than 4 If it is less than 5 hours, it will be marked as "◎". The results are shown in Table 4.

From the results in Table 4, it can be seen that the alcohol level is less than 3%, preferably less than 2.5%, and more preferably less than 2%, and it is found that the effect of enhancing the taste of wine or brewing wine is more enhanced.

Claims (9)

A wine-flavored beverage containing 0.0025~0.075g/100ml of potassium acesulfame, gentiooligosaccharide, and a total concentration of 0.01~0.8g/100ml selected from tartaric acid, gluconic acid, and lactic acid Groups of more than one organic acid with an alcohol content of less than 3%. For the beverage according to claim 1, the concentration of gentian oligosaccharide is 0.004~1.5g/100ml. If the beverage of claim 1 or 2, it contains tartaric acid. For the beverage of claim 3, the concentration of tartaric acid is 0.01~0.8g/100ml. For the beverage of claim 1 or 2, the alcohol content is below 2%. For the beverage of claim 5, the alcohol content is less than 0.01%. If the beverage of claim 1 or 2 is a wine-flavored beverage. If the beverage according to claim 1 or 2, it contains carbonated gas. Beverages as in claim 1 or 2, which contain carbonated gas and are wine-flavored.