WO2013094357A1 - Non-alcoholic beverage with alcoholic feeling imparted thereto and manufacturing method therefor - Google Patents

Non-alcoholic beverage with alcoholic feeling imparted thereto and manufacturing method therefor Download PDF

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Publication number
WO2013094357A1
WO2013094357A1 PCT/JP2012/080084 JP2012080084W WO2013094357A1 WO 2013094357 A1 WO2013094357 A1 WO 2013094357A1 JP 2012080084 W JP2012080084 W JP 2012080084W WO 2013094357 A1 WO2013094357 A1 WO 2013094357A1
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WIPO (PCT)
Prior art keywords
beverage
component
bitterness
pungent
imparting component
Prior art date
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PCT/JP2012/080084
Other languages
French (fr)
Japanese (ja)
Inventor
健 早川
竹彦 樋浦
文昭 貴志
Original Assignee
麒麟麦酒株式会社
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Publication of WO2013094357A1 publication Critical patent/WO2013094357A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents

Definitions

  • the present invention relates to a non-alcoholic beverage imparted with an alcohol feeling and a method for producing the same.
  • Patent Document 1 describes the use of a pungent component as a carbonic acid sensitizer. However, Patent Document 1 does not disclose that a non-alcoholic beverage can be given an alcohol feeling by combining a pungent component with a bitter component.
  • a non-alcoholic beverage can be given an alcohol feeling by adding a combination of a pungent imparting component and a bitterness imparting component to a non-alcoholic beverage (Examples 1 and 2). That is, by combining a non-alcoholic beverage with a pungent imparting component and a bitterness imparting component, it was possible to impart an “alcoholic sensation” that could not be envisaged from the taste or stimulation of the individual pungent imparting component or bitterness imparting component. Thus, it was a surprising finding for the present inventors that a non-alcoholic beverage could be given an alcohol feeling by the combination of the pungent taste of the pungent imparting ingredient and the bitter taste of the bitter taste imparting ingredient. The present invention is based on these findings.
  • the object of the present invention is to provide a non-alcoholic beverage with a feeling of alcohol and a method for producing the same.
  • a non-alcoholic beverage provided with a feeling of alcohol comprising a pungent imparting component and a bitterness imparting component, and a method for producing the same.
  • a non-alcoholic beverage provided with a feeling of alcohol, comprising a pungent component and a bitter component.
  • the beverage according to (1), wherein the pungent imparting component is capsaicin.
  • the capsaicin is one or more substances selected from the group consisting of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin and N-vanillyl-n-nonamide.
  • the bitterness-imparting component is one or more substances selected from the group consisting of naringenins, isohumulones, humulones, luprons, terpenes, alkaloids, adenosines and plant extracts, The beverage according to any one of (1) to (3).
  • bitterness-imparting components are naringin, isohumulone, ⁇ -glucosylnaringin, quassin, sesquiterpene, caffeine, quinine, theobromine, berberine, 5′-dehydroxy-5′-methylthioadenosine, oyster family plant extract, hop
  • (6) The beverage according to any one of (1) to (5), wherein the concentration of the pungent imparting component in the beverage is 0.002 to 0.056 ppm.
  • a non-alcoholic beverage imparted with an alcohol feeling and a method for producing the same are provided. Since the beverage according to the present invention has a feeling of alcohol despite being a non-alcoholic beverage, it is advantageous in that it can meet the demand for a beverage with a feeling of alcohol while being a non-alcoholic beverage.
  • non-alcoholic beverage means a beverage having an alcohol content of less than 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law.
  • beverages that do not contain any alcohol that is, have an alcohol content of 0 v / v%, can be expressed as “completely alcohol-free beverages”.
  • alcohol content means the content of ethanol and does not include aliphatic monohydric alcohols.
  • “pungency” refers to pain (stimulation) caused in the mouth by a substance typified by capsaicin such as chili pepper.
  • bitterness is one of basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, umami) and refers to a taste exhibited by a bitterness-imparting substance.
  • “alcohol feeling” refers to a sense of irritation peculiar to alcohol that is felt when an alcoholic beverage is consumed.
  • stimulation feeling peculiar to alcohol refers to a heavy sensation with a low drifting stimulus, unlike a stimulation feeling with a pungent imparting component alone, which is a crisp feeling with a penetrating stimulus.
  • the “beverage with a feeling of alcohol” means a drink having an “alcohol feeling” even if it is a non-alcoholic drink.
  • the “beverage with a sense of alcohol” can give a drinker a pseudo sensation (stimulation feeling peculiar to alcohol) as if an alcoholic beverage was consumed despite being a non-alcoholic beverage.
  • the “beverage with a sense of alcohol” refers to, for example, a Chui-like beverage, a cocktail-like beverage, a beer-like beverage, a wine-like beverage, or other beverages that can be substituted with alcoholic beverages.
  • the beverages according to the present invention can typically be produced by adding a pungent component and a bitter component to the original beverage.
  • a pungent component and a bitter component to the original beverage.
  • the beverage according to the present invention by using an original beverage that does not contain alcohol, it is possible to provide a beverage that does not contain an alcohol component but has a sense of alcohol.
  • the raw beverage, the pungent imparting component, and the bitterness imparting component will be described.
  • the original beverage constituting the beverage according to the present invention is a non-alcoholic beverage from the viewpoint of providing a beverage with a feeling of alcohol while being a non-alcoholic beverage.
  • the original beverage may be a beverage that gives a feeling of alcohol by adjusting the pungent imparting component concentration and the bitterness imparting component concentration.
  • carbonated beverages, fruit juice beverages, vegetable juice beverages, fruit juices and vegetable juices examples include beverages containing beverages, fruit juice-containing beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurts, coffee, cocoa, nutritional drinks, sports beverages, drinking water (mineral water, etc.), malt beverages, etc.
  • the raw beverage is a beer-like beverage produced in a form containing at least one or more of cereals such as malt, malt extract, corn, beans such as peas and / or soybeans, and hops as raw materials. Also good.
  • the original beverage used in the present invention is preferably a fruit juice-containing beverage or a carbonated beverage.
  • a carbonated beverage means a beverage in which carbon dioxide is injected into water suitable for drinking, that is, a beverage containing carbon dioxide gas.
  • Carbonated beverages include sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugars, sugar alcohols, high intensity sweeteners, etc.), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, Phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, salts thereof, etc.), flavoring (for example, citrus (for example, orange, lemon, lime, grapefruit, mandarin, Fragrances of yuzu, etc.) and other fruits (for example, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, pear, etc.))), fruit juice (eg orange, lemon , Lime, grapefruit, mandarin
  • the carbon dioxide pressure in the carbonated beverage can be, for example, 0.1 to 0.4 MPa, preferably 0.13 to 0.35 MPa.
  • the carbon dioxide pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm).
  • a perforation pressure gauge For a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.
  • GVA-500 gas volume measuring device
  • fruits used in fruit juice drinks and fruit and vegetable juice drinks include orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee and mango. , Passion fruit, pear and the like.
  • vegetables used in vegetable juice drinks and fruit juice and vegetable juice drinks include, for example, tomato, carrot, celery, cucumber, watermelon, pepper, cabbage, broccoli, cauliflower, watercress, kale, spinach, radish, pumpkin, Examples include Chinese cabbage and lettuce.
  • Tea drinks are tea leaves (tea leaves), which are evergreens of the camellia family, or drinks for decocting and drinking leaves or cereals of plants other than tea trees. Either fermented tea, semi-fermented tea or non-fermented tea are also included. Specific examples of tea beverages include Japanese tea (for example, green tea, barley tea), black tea, herbal tea (for example, jasmine tea), Chinese tea (for example, Chinese green tea, oolong tea), hoji tea, and the like.
  • Japanese tea for example, green tea, barley tea
  • herbal tea for example, jasmine tea
  • Chinese tea for example, Chinese green tea, oolong tea
  • hoji tea and the like.
  • Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods made from these raw materials. In addition to those made of milk and other ingredients, for example, nutrient-enriched milk, flavored milk, and sugar-decomposed milk Those made from processed milk are also included.
  • the original beverage used in the present invention in addition to the pungent imparting component and the bitterness imparting component described later, sugars, fragrances, fruit juices, food additives and the like used in normal beverage formulation design are appropriately added. be able to.
  • the original beverage used in the present invention can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.
  • the pungent imparting component constituting the beverage according to the present invention means a substance capable of imparting a pungent taste to the target raw beverage.
  • the spiciness imparting component used in the present invention can impart a feeling of alcohol to a non-alcoholic beverage in combination with the bitterness imparting component, and the beverage according to the present invention has a predetermined spiciness imparting component concentration as described later. Can be given.
  • Examples of the pungent component include pungent component of pepper, pungent component of pepper, pungent component of pepper, pungent component of pepper, pungent component of wasabi, pungent component of ginger, pungent component of mustard, pungent component of garlic, pungent component of onion, radish Of pungent components.
  • Capsaicins are examples of the pungent component of pepper. Capsaicins have a structure in which an organic acid is bonded to vanillylamine with an amide bond, and examples thereof include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide and the like.
  • Examples of the pungent component of pepper include piperine.
  • pungent components of salamander include sanshool and sanshoamide.
  • Examples of the pungent component of wasabi include allyl isothiocyanate.
  • Examples of the pungent component of ginger include gingerol-related substances (for example, 6-gingerol, gingerol, etc.) and the like.
  • Examples of the pungent component of mustard include allyl isothiocyanate.
  • Examples of the pungent component of garlic include alliin and allicin.
  • Examples of the pungent component of onion include allyl isothiocyanate.
  • Examples of the pungent component of Japanese radish include 4-methylthio-3-butenyl isothiocyanate.
  • the pungent imparting component is preferably a pungent component of red pepper, and more preferably capsaicin.
  • capsaicins examples include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide, preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin or A combination of two or more of these, more preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin or a combination of two or more thereof, and even more preferably capsaicin, dihydrocapsaicin or a combination thereof.
  • the pungent imparting component may be used as a single component or in combination of two or more.
  • the amount of the pungent imparting component in the case where two or more pungent imparting components are used in combination can be represented by the total amount of the two or more pungent imparting components.
  • pungent imparting component used in the present invention commercially available products can be obtained.
  • the pungent component used in the present invention can be produced (synthesized) according to a known method.
  • an extract of a plant or the like containing the desired pungent imparting component for example, capsicins, water or ethanol extract of capsicum
  • the desired pungent component is used. It can also be purified from plants containing the imparting component.
  • the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm, more preferably 0.004 to 0.028 ppm, and still more preferably, from the viewpoint of imparting an alcoholic feeling. , 0.004 to 0.014 ppm can be adjusted.
  • the concentration of the pungent imparting component other than capsaicins can be adjusted to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration.
  • the pungent level of the pungent imparting component is well known to those skilled in the art, and those skilled in the art can appropriately adjust the concentration based on the pungent level of the pungent imparting component used.
  • the Scoville value can be used as an index of the degree of pungent taste.
  • the Scoville value can be obtained by a sensory test by a subject.
  • a solution containing a pungent imparting component is diluted with an aqueous sugar solution, and the dilution rate when the subject no longer feels pungency is defined as the Scoville value. can do.
  • the concentration of capsaicins in the beverage can be adjusted so that the concentration ratio of capsaicins to the bitterness-imparting component is 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: 25000. .
  • the concentration of capsaicins in the beverage is such that when the bitterness-imparting component is naringenins, the concentration ratio of capsaicins and bitterness-imparting components (naringenins) is 1: 233 from the viewpoint of imparting a feeling of alcohol. It can be adjusted to ⁇ 1: 25000, preferably 1: 233 to 1: 7143.
  • the concentration of capsaicin in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (isohumulones) is 1:44 to 1: 25000.
  • the concentration ratio of capsaicins to the bitterness-imparting component (isohumulones) is 1:44 to 1: 25000.
  • the concentration of capsaicin in beverages when the bitterness-imparting component is a nigaki plant extract, is the concentration ratio between the capsaicins and the bitterness-imparting component (nigaki plant extract) in terms of dry matter. Therefore, it can be adjusted to be 1: 0.35 to 1: 500, preferably 1: 0.35 to 1: 100, more preferably 1: 3.5 to 1: 100.
  • bitterness imparting ingredient constituting the beverage according to the present invention means a substance capable of imparting bitterness to the target raw beverage.
  • bitterness-imparting component used in the present invention can impart a sense of alcohol to a non-alcoholic beverage in combination with a pungent imparting component (preferably capsaicin), and the beverage according to the present invention will be described later.
  • a bitterness imparting component concentration can be provided.
  • the “bitterness-imparting component” used in the present invention is preferably a compound in which a hydrogen atom of a linear or branched aliphatic hydrocarbon having 3 to 5 carbon atoms is substituted with one hydroxyl group, that is, a carbon number Is obtained by removing 3 to 5 aliphatic monohydric alcohols.
  • the bitterness-imparting component may be used as a single component or in combination of two or more.
  • the amount of the bitterness-imparting component when two or more bitterness-imparting components are used in combination can be represented by the total amount of the two or more types of each bitterness-imparting component.
  • bitterness-imparting component examples include naringenins, isohumulones, humulones, luprones, terpenes, alkaloids, adenosines, plant extracts, or combinations of two or more thereof. Is more preferably naringenins, isohumulones, humulones, luprones, terpenes, plant extracts or combinations of two or more thereof, more preferably naringenins, isohumulones, plant extracts or these It is a combination.
  • naringenins include naringenin or a glycoside thereof, or a combination of two or more thereof, preferably naringenin, ⁇ -glucosylnaringin, naringin or a combination of two or more thereof. Naringin is preferable.
  • isohumulones for example, isohumulone, isoadhumulone, isocohumulone, isoposthumulone, isoprehumulone, Rho-isohumulone, Rho-isoadhumulone, Rho-isocohumulone, Rho-isoposthumulone, Rho-isoprehumulone, tetrahydroisohumulone, tetrahydroisohumulone, Adhumulone, Tetrahydroisocohumulone, Tetrahydroisoprehumulone, Tetrahydroisoposthumulone, Hexahydroisohumulone, Hexahydroisoadhumulone, Hexahydroisocohumulone, Hexahydroisoposthumulone, Hexahydroisoprem Rehumulone or a combination of two or more of these may be mentioned, preferably isohumulone, isoadhumulone, isocohumulone,
  • humulones examples include humulone, adhumulone, cohumulone, posthumulone, prehumulone, or a combination of two or more thereof, preferably humulone, adhumulone, cohumulone, or a combination of two or more of these. Is humron.
  • luprons examples include lupron, adolpron, colpron, post-lupron, prelupron, or a combination of two or more thereof, preferably lupron, adolpron, colpron, or a combination of two or more thereof. Is a lepron.
  • terpenes examples include tetraterpenes, triterpenes, sesterterpenes, diterpenes, sesquiterpenes, monoterpenes, or glycosides thereof, or combinations of two or more thereof.
  • alkaloids examples include caffeine, quinine, theobromine, berberine, quinidine, cinchonine, tannin, saponin, or a combination of two or more thereof, preferably caffeine, quinine, theobromine, berberine or these It is a combination of two or more, more preferably caffeine, quinine, theobromine, berberine or a combination thereof.
  • adenosine examples include adenosine or a derivative thereof, or a combination of two or more thereof.
  • adenosine, 5′-dehydroxy-5′-methylthioadenosine or a combination of two or more thereof is used. More preferably 5′-dehydroxy-5′-methylthioadenosine.
  • plant extracts include Nigaki plant extract, hop extract, citrus plant (grapefruit, hassaku etc.) extract, or combinations of two or more of these, preferably Nigaki plant extract, hop extract. , Citrus fruit peel extract, or a combination of two or more thereof, more preferably a oyster extract, a hop extract, or a combination thereof.
  • the plant extract may be a commercially available product or may be obtained from a plant according to a conventional method.
  • a plant extract can be obtained by extracting a plant with an aqueous solvent such as water, methanol, ethanol and the like, and further performing concentration, sterilization, drying, and sieving as desired.
  • an aqueous solvent such as water, methanol, ethanol and the like
  • concentration, sterilization, drying, and sieving as desired.
  • the whole plant can be used, or the growth point, shoot primordium, leaf, root, tuber, tuberous root, petiole, callus, bud, pollen, floral pattern, petal, petal, Any of flower buds, postcards, etc. may be used.
  • the bitterness-imparting component may be used as a single component or in combination of two or more.
  • the amount of the bitterness-imparting component when two or more bitterness-imparting components are used in combination can be represented by the total amount of the two or more types of bitterness-imparting components.
  • bitterness-imparting component used in the present invention commercially available products can be obtained.
  • the bitterness imparting component used in the present invention can also be produced according to a known method.
  • the bitterness imparting component concentration in the beverage may be appropriately determined in consideration of the combination with the pungent imparting component, but if considering the flavor of the beverage or the solubility of the bitterness imparting component, less than 400 ppm, more specifically, For example, it can be adjusted to 0.02 to 100 ppm.
  • the bitterness-imparting component concentration in the beverage can be adjusted to 0.02 to 50 ppm, preferably 0.2 to 50 ppm, from the viewpoint of imparting a feeling of alcohol.
  • the concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component is 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1, from the viewpoint of imparting a feeling of alcohol. : 25000 can be adjusted.
  • the bitterness-imparting component concentration in the beverage can be adjusted to 12.5 to 50 ppm when the bitterness-imparting component is naringenins.
  • the concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (naringenins) is 1: 233 to 1: 25,000, preferably 1: 233 to 1, from the viewpoint of imparting an alcoholic feeling. : 7143 can be adjusted.
  • the bitterness-imparting component concentration in the beverage can be adjusted to 2.5 to 50 ppm, preferably 2.5 to 12.5 ppm when the bitterness-imparting component is isohumulones.
  • the concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (isohumulones) is 1:44 to 1: 25000, preferably 1:44 to 1 from the viewpoint of imparting a feeling of alcohol. : 6250, more preferably 1: 223 to 1: 6250.
  • the concentration of the bitterness-imparting component in the beverage can be adjusted to 0.02 to 1 ppm, preferably 0.02 to 0.2 ppm when the bitterness-imparting component is a oyster plant extract.
  • the bitterness-imparting component concentration in the beverage is such that the concentration ratio of capsaicins and bitterness-imparting component (Nigaki plant extract) is 1: 0.35 to 1: It can be adjusted to 500, preferably 1: 0.35 to 1: 100, more preferably 1: 3.5 to 1: 100.
  • the manufacturing method of the non-alcoholic drink to which the feeling of alcohol was provided including the addition process to the drink of a pungent imparting component and a bitterness imparting component is provided.
  • concentration in a drink of the non-alcoholic drink provided with the feeling of alcohol A manufacturing method is provided. Specifically, the concentration of the pungent imparting component in the beverage is adjusted to 0.002 to 0.056 pppm, and the bitterness imparting component concentration in the beverage is adjusted to 0.02 to 50 ppm. Is provided.
  • the pungent imparting component and the bitterness imparting component are added to the original beverage.
  • the beverage provided in the present invention it can be produced by using a production technique known in the art, for example, “Revised New Version Soft Drinks” (Kotsu Co., Ltd.) can be referred to.
  • the pungent imparting component and / or the bitterness imparting component may be added during the production of the original beverage or after the production of the original beverage.
  • the pungent imparting component and the bitterness imparting component may be added together or separately, and when added separately, either may be added first.
  • adding multiple pungent ingredients, adding multiple bitter ingredients, or adding each ingredient together they may be added separately. It may be added first.
  • the necessity and amount of addition can be determined in consideration of the concentrations of the pungent imparting component and the bitterness imparting component originally contained in the original beverage.
  • additives such as additives, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.
  • additives may be added during the production of the original beverage or after the production of the original beverage.
  • each component may be added together or separately, and when added separately, any of them may be added first.
  • Capsaicins in combination with a bitterness-imparting component, impart a feeling of alcohol to the original beverage
  • the pungent component in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm. More preferably, it can be added in an amount of 0.004 to 0.028 ppm, and more preferably 0.004 to 0.014 ppm.
  • the concentration of the pungent imparting component other than capsaicins can be adjusted to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration.
  • bitterness-imparting component is combined with the pungent imparting component to give an alcohol feeling, so that the bitterness-imparting component in the beverage is, for example, 0.02 to 50 ppm, preferably 0.2 to 50 ppm. Can be adjusted.
  • the capsaicins and the bitterness-imparting component have a concentration ratio of the pungent component and the bitterness-imparting component of 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: from the viewpoint of imparting a feeling of alcohol. It can add so that it may become 25000.
  • the pH of the beverage according to the present invention can be adjusted to, for example, 2.0 to 4.0, preferably 2.5 to 3.9.
  • fruits, their components, fruit juices, and the like are used in the beverage according to the present invention, they can also be used to adjust the pH.
  • the pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).
  • the beverage according to the present invention is preferably provided as a non-alcoholic beverage containing fruit juice or fruit flavor.
  • Non-alcoholic beverages containing fruit juice or fruit flavor are provided as, for example, Chu-Hi beverages.
  • a “Chu Hai-like beverage” is a beverage that gives a drinker the feeling of drinking a Chu-Hi beverage.
  • “Chu-hi drink” generally refers to a carbon dioxide-containing alcoholic drink comprising fruit juice or fruit juice flavor.
  • the beverage according to the present invention is a carbonated beverage comprising, for example, a pungent imparting component, a bitterness imparting component, fruit juice or fruit juice flavor, and, if necessary, a sweetener, an acidulant, etc. Can do.
  • Non-alcoholic beverages containing fruit juice or fruit flavor are also provided as, for example, cocktail-like beverages.
  • a “cocktail-like beverage” is a beverage that gives a drinker the feeling of drinking a cocktail.
  • “Cocktail beverage” generally refers to a beverage prepared by mixing alcoholic beverages with fruit juice or fruit juice flavors, fruits, spices, sweeteners (syrups), carbonated water, and the like.
  • the beverage according to the present invention includes, as a cocktail-like beverage, for example, a pungent component, a bitter component, fruit juice or fruit flavor, and, if necessary, a sweetener (syrup), fruit, spice, carbonated water, and the like. It can be set as the drink which consists of.
  • the non-alcoholic beverage according to the present invention is preferably provided as a beer-like beverage.
  • a “beer-like beverage” is a beverage that gives a drinker the feeling of drinking beer.
  • the beer-like beverage according to the present invention is not particularly limited.
  • the beverage according to the present invention is preferably provided as a packaged beverage.
  • the container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.
  • a beverage with a feeling of alcohol comprising capsaicins and a bitterness-imparting component, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm.
  • a non-alcoholic beverage having a bitterness-imparting component concentration of 0.02 to 50 ppm, preferably 0.2 to 50 ppm, and a method for producing the same are provided.
  • the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage.
  • the concentration ratio of capsaicins to the bitterness-imparting component is preferably 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: 25000.
  • the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof.
  • the bitterness-imparting component is preferably naringenins, isohumulones, oyster family plant extracts or a combination of two or more thereof, more preferably naringin, isohumulone, nigaki extract or these. It is a combination of two or more.
  • a beverage having a feeling of alcohol comprising capsaicins and naringenins, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm, preferably 0.
  • a non-alcoholic beverage having a concentration of 0.007 to 0.056 ppm and a naringenin concentration in the beverage of 12.5 to 50 ppm and a method for producing the same are provided.
  • the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage.
  • the concentration ratio between capsaicins and the bitterness-imparting component is preferably 1: 233 to 1: 25000, more preferably 1: 233 to 1: 7143.
  • the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof.
  • the bitterness-imparting component is preferably naringin.
  • a beverage with a feeling of alcohol comprising capsaicins and isohumulones, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm
  • non-alcoholic beverages having a concentration of isohumulones in the beverage of 2.5 to 50 ppm, preferably 2.5 to 12.5 ppm, and a method for producing the same.
  • the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage.
  • the concentration of isohumulones in the beverage is preferably 2.5 to 12.5 ppm.
  • the concentration of isohumulones in the beverage is more preferably 10 to 15 ppm.
  • isohumulones are preferably applied to beverages in the form of hop extracts.
  • the concentration ratio of capsaicins to isohumulones is preferably 1:44 to 1: 25000, more preferably 1:44 to 1: 6250, still more preferably 1: 223 to 1: 6250.
  • the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof.
  • the isohumulones are preferably isohumulones.
  • an alcoholic beverage comprising capsaicins and a oyster plant extract, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm.
  • a non-alcoholic beverage in which the concentration of the extract of the oyster plant in the beverage is 0.02 to 1 ppm, preferably 0.02 to 0.2 ppm in terms of dry matter, and a method for producing the same are provided.
  • the concentration ratio of capsaicins to the oyster plant extract is preferably 1: 0.35 to 1: 500, more preferably 1: 0.35 to 1: 100 in terms of dry matter. More preferably, it is 1: 3.5 to 1: 100.
  • the capsaicin is capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof.
  • the oyster plant extract is preferably a oyster extract.
  • the method of providing the alcohol feeling to a non-alcoholic drink which comprises the addition process to the drink of a pungent imparting component and a bitterness imparting component is provided.
  • the alcohol-feeling imparting agent with respect to a non-alcoholic drink which comprises a pungent imparting component and a bitterness imparting component is provided.
  • the types, concentrations and combinations of the pungent imparting component and the bitterness imparting component are the same as those described in the above-mentioned non-alcoholic beverage and the production method It is said.
  • Example 1 Manufacture and evaluation of beverages with a sense of alcohol (1) Preparation of beverages Carbonated beverages were used as beverages. As a carbonated beverage, pH 3.0, Brix 6 °, carbon dioxide pressure 0.15 MPa (measurement temperature 20 ° C.), prepared so as not to contain alcohol (0.00 v / v%), lemon juice (3 w / v%) A beverage with lemon added (use of lemon flavor) was used.
  • Capsaicin and 3 kinds of bitters are added to the carbonated beverage so as to be present at the concentrations shown in Tables 1 to 3, respectively. Each sample beverage was adjusted.
  • the capsaicin concentration in the beverage is in the range of 0.002 to 0.056 ppm and the hop extract is in the range of 2.5 to 50 ppm as the isohumulone concentration, a preferable alcohol feeling is imparted.
  • the isohumulone concentration is more preferably 12.5 ppm or less from the viewpoint of bitterness and pungent after-effect in the chu-hi and cocktail-like beverages.
  • Example 2 Manufacture of beer-like beverages with a feeling of alcohol and their evaluation (1) Preparation of beverages Alcohol concentration 0.00% non-alcoholic beer taste containing 10 to 15 ppm (bitter taste 16) of isohumulones in beverages A giraffe-free beverage was used. A sample beverage in which 0.056 ppm of capsaicin was added thereto was prepared.
  • the results of the sensory evaluation test were as follows. Compared with the case of containing only isohumulones, the alcohol feeling was remarkably improved when capsaicin was added.

Abstract

The present invention provides a non-alcoholic beverage with an alcoholic feeling imparted thereto and a manufacturing method therefor. More specifically, the present invention provides: a non-alcoholic beverage with an alcoholic feeling imparted thereto, containing both a pungent taste imparting component and a bitter taste imparting component; and a manufacturing method therefor.

Description

アルコール感が付与された非アルコール飲料およびその製造方法Non-alcoholic beverages with a feeling of alcohol and methods for producing the same 関連出願の参照Reference to related applications
　本特許出願は、２０１１年１２月２１日に出願された日本国特許出願２０１１－２８０２４８号に基づく優先権の主張を伴うものであり、かかる先の特許出願における全開示内容は、引用することにより本明細書の開示の一部とされる。 This patent application is accompanied by a claim of priority based on Japanese Patent Application No. 2011-280248 filed on Dec. 21, 2011, and the entire disclosure of the previous patent application is incorporated by reference. It is a part of the disclosure of this specification.
　本発明は、アルコール感が付与された非アルコール飲料およびその製造方法に関する。 The present invention relates to a non-alcoholic beverage imparted with an alcohol feeling and a method for producing the same.
　近年の健康志向の高まりの中でアルコール摂取量を自己管理する消費者が増加している。また、飲酒運転に対する罰則の強化など道路交通法の改正により、自動車等の運転に従事する者のアルコール摂取に対する関心が高まっている。このような中で、清涼飲料でありながらアルコール感のある飲料への需要が一段と高まっている。 The number of consumers who self-control alcohol intake is increasing in recent years due to the growing health-consciousness. In addition, due to the revision of the Road Traffic Law, such as stricter penalties for drunk driving, people engaged in driving automobiles are increasingly interested in alcohol consumption. Under such circumstances, there is a growing demand for beverages with a sense of alcohol while being soft drinks.
　特許文献１には、辛味成分を炭酸感増感剤として使用することが記載されている。しかし、特許文献１は、辛味成分を苦味成分と組み合わせることにより非アルコール飲料にアルコール感を付与できることについては開示されていない。 Patent Document 1 describes the use of a pungent component as a carbonic acid sensitizer. However, Patent Document 1 does not disclose that a non-alcoholic beverage can be given an alcohol feeling by combining a pungent component with a bitter component.
特開２０１０－６８７４９号公報JP 2010-68749 A
　本発明者らは、非アルコール飲料に辛味付与成分と苦味付与成分とを組み合わせて添加することにより、非アルコール飲料にアルコール感を付与できることを見出した（実施例１～２）。すなわち、非アルコール飲料に辛味付与成分と苦味付与成分とを組み合わせることにより、個々の辛味付与成分や苦味付与成分の味や刺激からは全く想定できない「アルコール感」を付与することができた。このように辛味付与成分による辛味と苦味付与成分による苦味との組み合わせにより非アルコール飲料にアルコール感を付与できたことは本発明者らにとって驚くべき知見であった。本発明は、これらの知見に基づくものである。 The present inventors have found that a non-alcoholic beverage can be given an alcohol feeling by adding a combination of a pungent imparting component and a bitterness imparting component to a non-alcoholic beverage (Examples 1 and 2). That is, by combining a non-alcoholic beverage with a pungent imparting component and a bitterness imparting component, it was possible to impart an “alcoholic sensation” that could not be envisaged from the taste or stimulation of the individual pungent imparting component or bitterness imparting component. Thus, it was a surprising finding for the present inventors that a non-alcoholic beverage could be given an alcohol feeling by the combination of the pungent taste of the pungent imparting ingredient and the bitter taste of the bitter taste imparting ingredient. The present invention is based on these findings.
　本発明は、アルコール感が付与された非アルコール飲料とその製造方法を提供することを目的とする。 The object of the present invention is to provide a non-alcoholic beverage with a feeling of alcohol and a method for producing the same.
　本発明によれば、辛味付与成分と苦味付与成分とを含んでなるアルコール感が付与された非アルコール飲料およびその製造方法が提供される。 According to the present invention, there is provided a non-alcoholic beverage provided with a feeling of alcohol comprising a pungent imparting component and a bitterness imparting component, and a method for producing the same.
　具体的には、以下の発明が提供される。
（１）辛味付与成分と苦味付与成分とを含んでなる、アルコール感が付与された非アルコール飲料。
（２）辛味付与成分がカプサイシン類である、（１）に記載の飲料。
（３）カプサイシン類が、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、ホモジヒドロカプサイシンおよびＮ－バニリル－ｎ－ノナミドからなる群から選択される１種または２種以上の物質である、（１）または（２）に記載の飲料。
（４）苦味付与成分が、ナリンゲニン類、イソフムロン類、フムロン類、ルプロン類、テルペン類、アルカロイド類、アデノシン類および植物抽出物からなる群から選択される１種または２種以上の物質である、（１）～（３）のいずれか一項に記載の飲料。
（５）苦味付与成分が、ナリンジン、イソフムロン、α－グルコシルナリンジン、クワシン、セスキテルペン、カフェイン、キニーネ、テオブロミン、ベルベリン、５’－デヒドロキシ－５’－メチルチオアデノシン、ニガキ科植物抽出物、ホップ抽出物および柑橘類植物抽出物からなる群から選択される１種または２種以上の物質である、（１）～（４）のいずれか一項に記載の飲料。
（６）飲料中の辛味付与成分濃度が０．００２～０．０５６ｐｐｍである、（１）～（５）のいずれか一項に記載の飲料。
（７）飲料中の苦味付与成分濃度が０．０２～５０ｐｐｍである、請求項（１）～（６）のいずれか一項に記載の飲料。
（８）辛味付与成分と苦味付与成分との濃度比が、１：０．３５～１：２５０００である、（１）～（７）のいずれか一項に記載の飲料。
（９）辛味付与成分および苦味付与成分を飲料に添加することを含んでなる、アルコール感が付与された非アルコール飲料の製造方法。
（１０）辛味付与成分および苦味付与成分を飲料に添加することを含んでなる、非アルコール飲料にアルコール感を付与する方法。 Specifically, the following inventions are provided.
(1) A non-alcoholic beverage provided with a feeling of alcohol, comprising a pungent component and a bitter component.
(2) The beverage according to (1), wherein the pungent imparting component is capsaicin.
(3) The capsaicin is one or more substances selected from the group consisting of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin and N-vanillyl-n-nonamide. ) Or the beverage according to (2).
(4) The bitterness-imparting component is one or more substances selected from the group consisting of naringenins, isohumulones, humulones, luprons, terpenes, alkaloids, adenosines and plant extracts, The beverage according to any one of (1) to (3).
(5) Bitterness-imparting components are naringin, isohumulone, α-glucosylnaringin, quassin, sesquiterpene, caffeine, quinine, theobromine, berberine, 5′-dehydroxy-5′-methylthioadenosine, oyster family plant extract, hop The beverage according to any one of (1) to (4), which is one or more substances selected from the group consisting of an extract and a citrus plant extract.
(6) The beverage according to any one of (1) to (5), wherein the concentration of the pungent imparting component in the beverage is 0.002 to 0.056 ppm.
(7) The beverage according to any one of (1) to (6), wherein the concentration of the bitterness-imparting component in the beverage is 0.02 to 50 ppm.
(8) The beverage according to any one of (1) to (7), wherein the concentration ratio of the pungent component and the bitter component is 1: 0.35 to 1: 25000.
(9) A method for producing a non-alcoholic beverage with a sense of alcohol, comprising adding a pungent component and a bitter component to a beverage.
(10) A method of imparting a feeling of alcohol to a non-alcoholic beverage, comprising adding a pungent imparting component and a bitterness imparting component to a beverage.
　本発明によれば、アルコール感が付与された非アルコール飲料とその製造方法が提供される。本発明による飲料は、非アルコール飲料であるにもかかわらず、アルコール感が感じられることから、非アルコール飲料でありながらアルコール感のある飲料への需要に応えることができる点で有利である。 According to the present invention, a non-alcoholic beverage imparted with an alcohol feeling and a method for producing the same are provided. Since the beverage according to the present invention has a feeling of alcohol despite being a non-alcoholic beverage, it is advantageous in that it can meet the demand for a beverage with a feeling of alcohol while being a non-alcoholic beverage.
発明の具体的説明Detailed description of the invention
定義
　本発明において「非アルコール飲料」とは、酒税法上アルコール飲料とみなされない、アルコール度数１度未満の飲料を意味する。「非アルコール飲料」のうち、アルコールが全く含まれない、すなわち、アルコール含量が０ｖ／ｖ％である飲料については特に「完全無アルコール飲料」と表現することができる。なお、ここでの「アルコール含量」はエタノールの含量を意味し、脂肪族１価アルコールは含まれない。 Definitions In the present invention, “non-alcoholic beverage” means a beverage having an alcohol content of less than 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law. Among “non-alcoholic beverages”, beverages that do not contain any alcohol, that is, have an alcohol content of 0 v / v%, can be expressed as “completely alcohol-free beverages”. Here, “alcohol content” means the content of ethanol and does not include aliphatic monohydric alcohols.
　本発明において「辛味」とは、唐辛子のカプサイシン等を代表とする物質によって口内で引き起こされる痛覚（刺激）をいう。 In the present invention, “pungency” refers to pain (stimulation) caused in the mouth by a substance typified by capsaicin such as chili pepper.
　本発明において「苦味」とは、５種類の味覚（甘味、塩味、酸味、苦味、旨味）から構成される基本味の一つであり、苦味付与物質により呈される味をいう。 In the present invention, “bitterness” is one of basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, umami) and refers to a taste exhibited by a bitterness-imparting substance.
　本発明において「アルコール感」とは、アルコール飲料を飲んだ時に感じるアルコール特有の刺激感をいう。ここで「アルコール特有の刺激感」は、突き抜けるような刺激でカラッとしている感覚である辛味付与成分単独での刺激感とは異なり、低く漂うような刺激で重たい感覚をいう。 In the present invention, “alcohol feeling” refers to a sense of irritation peculiar to alcohol that is felt when an alcoholic beverage is consumed. Here, the “stimulation feeling peculiar to alcohol” refers to a heavy sensation with a low drifting stimulus, unlike a stimulation feeling with a pungent imparting component alone, which is a crisp feeling with a penetrating stimulus.
　本発明において「アルコール感が付与された飲料」とは、非アルコール飲料であっても「アルコール感」がある飲料を意味する。「アルコール感が付与された飲料」は、非アルコール飲料であるにもかかわらずアルコール飲料を飲用したような擬似的感覚（アルコール特有の刺激感）を飲用者に与えることができる。「アルコール感が付与された飲料」は、例えば、チューハイ様飲料、カクテル様飲料、ビール様飲料、ワイン風飲料や、その他アルコール飲料との代替性がある飲料をいう。 In the present invention, the “beverage with a feeling of alcohol” means a drink having an “alcohol feeling” even if it is a non-alcoholic drink. The “beverage with a sense of alcohol” can give a drinker a pseudo sensation (stimulation feeling peculiar to alcohol) as if an alcoholic beverage was consumed despite being a non-alcoholic beverage. The “beverage with a sense of alcohol” refers to, for example, a Chui-like beverage, a cocktail-like beverage, a beer-like beverage, a wine-like beverage, or other beverages that can be substituted with alcoholic beverages.
　本願明細書において「１ｐｐｍ」は、０．０００１重量／容量（weight/volume）％に相当する。 In the present specification, “1 ppm” corresponds to 0.0001 weight / volume%.
本発明による飲料
　本発明による飲料は、典型的には、原飲料に、辛味付与成分と、苦味付与成分とを添加することにより製造することができる。本発明による飲料によれば、アルコールを含まない原飲料を使用することにより、アルコール成分を含まないが、アルコール感が付与された飲料を提供することができる。以下、原飲料、辛味付与成分、苦味付与成分について説明する。 Beverages according to the present invention The beverages according to the present invention can typically be produced by adding a pungent component and a bitter component to the original beverage. According to the beverage according to the present invention, by using an original beverage that does not contain alcohol, it is possible to provide a beverage that does not contain an alcohol component but has a sense of alcohol. Hereinafter, the raw beverage, the pungent imparting component, and the bitterness imparting component will be described.
　本発明による飲料を構成する原飲料は、非アルコール飲料でありながらアルコール感が付与された飲料を提供するという観点から、非アルコール飲料である。原飲料は、辛味付与成分濃度と苦味付与成分濃度を調整することによりアルコール感が付与されるような飲料であればよく、例えば、炭酸飲料、果汁入り飲料、野菜汁入り飲料、果汁および野菜汁入り飲料、果汁含有飲料、茶飲料、牛乳、豆乳、乳飲料、ドリンクタイプのヨーグルト、コーヒー、ココア、栄養ドリンク、スポーツ飲料、飲用水（ミネラルウォーター等）、麦芽飲料等を例示することができるが、これらに限定されるものではない。また、原飲料は、原料として、麦芽、麦芽エキス、コーン等の穀類、エンドウ豆及び／又は大豆等の豆類と、ホップのうち少なくとも１種以上を含む態様にて製造するビール様飲料であってもよい。 The original beverage constituting the beverage according to the present invention is a non-alcoholic beverage from the viewpoint of providing a beverage with a feeling of alcohol while being a non-alcoholic beverage. The original beverage may be a beverage that gives a feeling of alcohol by adjusting the pungent imparting component concentration and the bitterness imparting component concentration. For example, carbonated beverages, fruit juice beverages, vegetable juice beverages, fruit juices and vegetable juices Examples include beverages containing beverages, fruit juice-containing beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurts, coffee, cocoa, nutritional drinks, sports beverages, drinking water (mineral water, etc.), malt beverages, etc. However, it is not limited to these. The raw beverage is a beer-like beverage produced in a form containing at least one or more of cereals such as malt, malt extract, corn, beans such as peas and / or soybeans, and hops as raw materials. Also good.
　本発明において使用される原飲料は、好ましくは、果汁含有飲料、炭酸飲料である。 The original beverage used in the present invention is preferably a fruit juice-containing beverage or a carbonated beverage.
　炭酸飲料とは、飲用に適した水に二酸化炭素を圧入したもの、すなわち、炭酸ガスを含む飲料を意味する。炭酸飲料には、甘味料（例えば、砂糖、ブドウ糖、果糖、オリゴ糖、異性化液糖、糖アルコール、高甘味度甘味料等）、酸味料（例えば、クエン酸、リンゴ酸、酒石酸、乳酸、リン酸、フィチン酸、イタコン酸、フマル酸、グルコン酸、アジピン酸、酢酸、これらの塩類等）、フレーバリング（例えば、香料（例えば、シトラス類（例えば、オレンジ、レモン、ライム、グレープフルーツ、マンダリン、ユズ等）の香料、その他のフルーツ（例えば、アップル、ブドウ、モモ、バナナ、パイナップル、ストロベリー、メロン、ウメ、ライチ、マンゴ、パッションフルーツ、ナシ等）の香料））、果汁（例えば、オレンジ、レモン、ライム、グレープフルーツ、マンダリン、ユズ、アップル、ブドウ、モモ、バナナ、パイナップル、ストロベリー、メロン、ウメ、ライチ、マンゴ、パッションフルーツ、ナシ等の果汁））等を加えることもできる。 A carbonated beverage means a beverage in which carbon dioxide is injected into water suitable for drinking, that is, a beverage containing carbon dioxide gas. Carbonated beverages include sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugars, sugar alcohols, high intensity sweeteners, etc.), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, Phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, salts thereof, etc.), flavoring (for example, citrus (for example, orange, lemon, lime, grapefruit, mandarin, Fragrances of yuzu, etc.) and other fruits (for example, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, pear, etc.))), fruit juice (eg orange, lemon , Lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry , It can also be added melon, plum, lychee, mango, passion fruit, pear, etc. of fruit juice)), and the like.
　炭酸飲料における炭酸ガス圧は、２０℃において測定した場合、例えば、０．１～０．４ＭＰａ、好ましくは、０．１３～０．３５ＭＰａとすることができる。炭酸ガス圧は、例えば、国税庁所定の分析法に基づく、ビールのガス圧分析法によって測定できる（例えば、国税庁ｗｅｂページ：　http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu/kobetsu/sonota/070622/01.htm を参照）。具体的には、穿孔圧力計が使用できる容器に入った検体について、検体を時々振りながら２０℃の水槽に３０分間保った後、穿孔圧力計を取り付け、針を突き刺し軽く振って圧力を読むことにより測定することができる。また、市販の機械式炭酸ガス圧測定器を用いて測定することもできる。例えば、ガスボリューム測定装置（GVA-500、京都電子工業株式会社製）を用いてもよい。 When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage can be, for example, 0.1 to 0.4 MPa, preferably 0.13 to 0.35 MPa. The carbon dioxide pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.
　果汁入り飲料や果汁および野菜汁入り飲料に用いられる果物としては、例えば、オレンジ、レモン、ライム、グレープフルーツ、マンダリン、ユズ、アップル、ブドウ、モモ、バナナ、パイナップル、ストロベリー、メロン、ウメ、ライチ、マンゴ、パッションフルーツ、ナシ等が挙げられる。また、野菜汁入り飲料や果汁および野菜汁入り飲料に用いられる野菜としては、例えば、トマト、ニンジン、セロリ、キュウリ、スイカ、ピーマン、キャベツ、ブロッコリー、カリフラワー、クレソン、ケール、ほうれん草、大根、かぼちゃ、白菜、レタス等が挙げられる。 Examples of fruits used in fruit juice drinks and fruit and vegetable juice drinks include orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee and mango. , Passion fruit, pear and the like. Examples of vegetables used in vegetable juice drinks and fruit juice and vegetable juice drinks include, for example, tomato, carrot, celery, cucumber, watermelon, pepper, cabbage, broccoli, cauliflower, watercress, kale, spinach, radish, pumpkin, Examples include Chinese cabbage and lettuce.
　茶飲料とは、ツバキ科の常緑樹である茶樹の葉（茶葉）、または茶樹以外の植物の葉もしくは穀類等を煎じて飲むための飲料をいい、発酵茶、半発酵茶および不発酵茶のいずれも包含される。茶飲料の具体例としては、日本茶（例えば、緑茶、麦茶）、紅茶、ハーブ茶（例えば、ジャスミン茶）、中国茶（例えば、中国緑茶、烏龍茶）、ほうじ茶等が挙げられる。 Tea drinks are tea leaves (tea leaves), which are evergreens of the camellia family, or drinks for decocting and drinking leaves or cereals of plants other than tea trees. Either fermented tea, semi-fermented tea or non-fermented tea Are also included. Specific examples of tea beverages include Japanese tea (for example, green tea, barley tea), black tea, herbal tea (for example, jasmine tea), Chinese tea (for example, Chinese green tea, oolong tea), hoji tea, and the like.
　乳飲料とは、生乳、牛乳等またはこれらを原料として製造した食品を主原料とした飲料をいい、牛乳等そのもの材料とするものの他に、例えば、栄養素強化乳、フレーバー添加乳、加糖分解乳等の加工乳を原料とするものも包含される。 Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods made from these raw materials. In addition to those made of milk and other ingredients, for example, nutrient-enriched milk, flavored milk, and sugar-decomposed milk Those made from processed milk are also included.
　本発明において使用される原飲料の製造に当たっては、後述の辛味付与成分、苦味付与成分以外に、通常の飲料の処方設計に用いられている糖類、香料、果汁、食品添加剤などを適宜添加することができる。本発明において使用される原飲料は、当業界に公知の製造技術を用いて製造することができ、例えば、「改訂新版ソフトドリンクス」（株式会社光琳）を参考とすることができる。 In the production of the original beverage used in the present invention, in addition to the pungent imparting component and the bitterness imparting component described later, sugars, fragrances, fruit juices, food additives and the like used in normal beverage formulation design are appropriately added. be able to. The original beverage used in the present invention can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.
［辛味付与成分］
　本発明による飲料を構成する辛味付与成分は、対象の原飲料に辛味を付与することができる物質を意味する。 [Spicy ingredient]
The pungent imparting component constituting the beverage according to the present invention means a substance capable of imparting a pungent taste to the target raw beverage.
　本発明において使用される辛味付与成分は、苦味付与成分と組み合わせて、非アルコール飲料にアルコール感を付与することができ、また、本発明による飲料に、後述するような所定の辛味付与成分濃度を与えることができる。 The spiciness imparting component used in the present invention can impart a feeling of alcohol to a non-alcoholic beverage in combination with the bitterness imparting component, and the beverage according to the present invention has a predetermined spiciness imparting component concentration as described later. Can be given.
　辛味付与成分としては、例えば、トウガラシの辛味成分、コショウの辛味成分、サンショウの辛味成分、ワサビの辛味成分、ショウガの辛味成分、カラシの辛味成分、ニンニクの辛味成分、タマネギの辛味成分、ダイコンの辛味成分等が挙げられる。 Examples of the pungent component include pungent component of pepper, pungent component of pepper, pungent component of pepper, pungent component of wasabi, pungent component of ginger, pungent component of mustard, pungent component of garlic, pungent component of onion, radish Of pungent components.
　トウガラシの辛味成分としては、カプサイシン類が挙げられる。カプサイシン類は、バニリルアミンに有機酸がアミド結合している構造を有し、例えば、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、ホモジヒドロカプサイシン、Ｎ－バニリル－ｎ－ノナミド等が挙げられる。 Capsaicins are examples of the pungent component of pepper. Capsaicins have a structure in which an organic acid is bonded to vanillylamine with an amide bond, and examples thereof include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide and the like.
　コショウの辛味成分としては、例えば、ピペリン等が挙げられる。 Examples of the pungent component of pepper include piperine.
　サンショウの辛味成分としては、例えば、サンショオール、サンショアミド等が挙げられる。 Examples of pungent components of salamander include sanshool and sanshoamide.
　ワサビの辛味成分としては、例えば、アリルイソチオシアネート等が挙げられる。 Examples of the pungent component of wasabi include allyl isothiocyanate.
　ショウガの辛味成分としては、例えば、ジンゲロール類縁物質（例えば、６－ジンゲロール、ショウガオール等）等が挙げられる。 Examples of the pungent component of ginger include gingerol-related substances (for example, 6-gingerol, gingerol, etc.) and the like.
　カラシの辛味成分としては、例えば、アリルイソチオシアネート等が挙げられる。 Examples of the pungent component of mustard include allyl isothiocyanate.
　ニンニクの辛味成分としては、例えば、アリイン、アリシン等が挙げられる。 Examples of the pungent component of garlic include alliin and allicin.
　タマネギの辛味成分としては、例えば、アリルイソチオシアネート等が挙げられる。 Examples of the pungent component of onion include allyl isothiocyanate.
　ダイコンの辛味成分としては、例えば、４－メチルチオ－３－ブテニルイソチオシアネート等が挙げられる。 Examples of the pungent component of Japanese radish include 4-methylthio-3-butenyl isothiocyanate.
　辛味付与成分は、好ましくは、トウガラシの辛味成分であり、より好ましくは、カプサイシン類である。 The pungent imparting component is preferably a pungent component of red pepper, and more preferably capsaicin.
　カプサイシン類としては、例えば、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、ホモジヒドロカプサイシン、Ｎ－バニリル－ｎ－ノナミドが挙げられるが、好ましくは、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシンまたはこれらの２種以上の組み合わせであり、より好ましくは、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンまたはこれらの２種以上の組み合わせであり、さらにより好ましくは、カプサイシン、ジヒドロカプサイシンまたはこれらの組み合わせである。 Examples of capsaicins include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide, preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin or A combination of two or more of these, more preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin or a combination of two or more thereof, and even more preferably capsaicin, dihydrocapsaicin or a combination thereof.
　辛味付与成分は、単一成分として使用してもよいし、２種以上を組み合わせて使用してもよい。辛味付与成分を２種以上組み合わせて使用する場合の辛味付与成分の量は、２種以上の各辛味付与成分の量を合計した量で表すことができる。 The pungent imparting component may be used as a single component or in combination of two or more. The amount of the pungent imparting component in the case where two or more pungent imparting components are used in combination can be represented by the total amount of the two or more pungent imparting components.
　本発明において使用される辛味付与成分は、市販されているものを入手することができる。 As the pungent imparting component used in the present invention, commercially available products can be obtained.
　本発明において使用される辛味付与成分は、公知の方法に従って製造（合成）することもできる。 The pungent component used in the present invention can be produced (synthesized) according to a known method.
　本発明において使用される辛味付与成分は、目的の辛味付与成分を含む植物等の抽出物（例えば、カプサイシン類であればトウガラシの水またはエタノール抽出物）を使用することもできるし、目的の辛味付与成分を含む植物等から精製することもできる。 As the pungent imparting component used in the present invention, an extract of a plant or the like containing the desired pungent imparting component (for example, capsicins, water or ethanol extract of capsicum) can be used, and the desired pungent component is used. It can also be purified from plants containing the imparting component.
　飲料中のカプサイシン類濃度は、アルコール感を付与する観点から、０．００２～０．０５６ｐｐｍ、好ましくは、０．００３～０．０４２ｐｐｍ、より好ましくは、０．００４～０．０２８ｐｐｍ、さらに好ましくは、０．００４～０．０１４ｐｐｍとなるように調整することができる。 The concentration of capsaicins in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm, more preferably 0.004 to 0.028 ppm, and still more preferably, from the viewpoint of imparting an alcoholic feeling. , 0.004 to 0.014 ppm can be adjusted.
　カプサイシン類以外の辛味付与成分の濃度は、カプサイシン類を上記濃度で調整した飲料の辛味程度と同等の辛味程度となるように調整することができる。辛味付与成分の辛味程度は当業者によく知られており、当業者であれば、使用する辛味付与成分の辛味程度に基づいて、濃度を適宜調整することができる。辛味の程度の指標として、例えば、スコヴィル値を使用することができる。スコヴィル値は、被験者による官能試験で求めることができ、一般的には、辛味付与成分を含む溶液を、砂糖水溶液で希釈していき、被験者が辛味を感じなくなった時点の希釈倍率をスコヴィル値とすることができる。 The concentration of the pungent imparting component other than capsaicins can be adjusted to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration. The pungent level of the pungent imparting component is well known to those skilled in the art, and those skilled in the art can appropriately adjust the concentration based on the pungent level of the pungent imparting component used. For example, the Scoville value can be used as an index of the degree of pungent taste. The Scoville value can be obtained by a sensory test by a subject. Generally, a solution containing a pungent imparting component is diluted with an aqueous sugar solution, and the dilution rate when the subject no longer feels pungency is defined as the Scoville value. can do.
　飲料中のカプサイシン類濃度は、カプサイシン類と苦味付与成分との濃度比が、１：０．３５～１：２５０００、好ましくは１：３．５～１：２５０００となるように調整することができる。 The concentration of capsaicins in the beverage can be adjusted so that the concentration ratio of capsaicins to the bitterness-imparting component is 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: 25000. .
　より具体的には、飲料中のカプサイシン類濃度は、苦味付与成分がナリンゲニン類の場合、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（ナリンゲニン類）との濃度比が、１：２３３～１：２５０００、好ましくは１：２３３～１：７１４３となるように調整することができる。 More specifically, the concentration of capsaicins in the beverage is such that when the bitterness-imparting component is naringenins, the concentration ratio of capsaicins and bitterness-imparting components (naringenins) is 1: 233 from the viewpoint of imparting a feeling of alcohol. It can be adjusted to ˜1: 25000, preferably 1: 233 to 1: 7143.
　また、飲料中のカプサイシン類濃度は、苦味付与成分がイソフムロン類の場合、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（イソフムロン類）との濃度比が、１：４４～１：２５０００、好ましくは１：４４～１：６２５０、より好ましくは１：２２３～１：６２５０となるように調整することができる。 In addition, when the bitterness-imparting component is isohumulones, the concentration of capsaicin in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (isohumulones) is 1:44 to 1: 25000. , Preferably 1:44 to 1: 6250, more preferably 1: 223 to 1: 6250.
　また、飲料中のカプサイシン類濃度は、苦味付与成分がニガキ植物抽出物の場合、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（ニガキ植物抽出物）との濃度比が、乾燥物換算で、１：０．３５～１：５００、好ましくは１：０．３５～１：１００、より好ましくは１：３．５～１：１００となるように調整することができる。 In addition, the concentration of capsaicin in beverages, when the bitterness-imparting component is a nigaki plant extract, is the concentration ratio between the capsaicins and the bitterness-imparting component (nigaki plant extract) in terms of dry matter. Therefore, it can be adjusted to be 1: 0.35 to 1: 500, preferably 1: 0.35 to 1: 100, more preferably 1: 3.5 to 1: 100.
［苦味付与成分］
　本発明による飲料を構成する苦味付与成分は、対象の原飲料に苦味を付与することができる物質を意味する。 [Bitterness imparting ingredient]
The bitterness imparting component constituting the beverage according to the present invention means a substance capable of imparting bitterness to the target raw beverage.
　本発明において使用される苦味付与成分は、辛味付与成分（好ましくは、カプサイシン類）と組み合わせて、非アルコール飲料にアルコール感を付与することができ、また、本発明による飲料に、後述するような苦味付与成分濃度を与えることができる。 The bitterness-imparting component used in the present invention can impart a sense of alcohol to a non-alcoholic beverage in combination with a pungent imparting component (preferably capsaicin), and the beverage according to the present invention will be described later. A bitterness imparting component concentration can be provided.
　本発明において使用される「苦味付与成分」は、好ましくは炭素数が３～５の直鎖または分岐鎖の脂肪族炭化水素の水素原子が１個の水酸基で置換された化合物、すなわち、炭素数が３～５の脂肪族１価アルコールを除いたものである。 The “bitterness-imparting component” used in the present invention is preferably a compound in which a hydrogen atom of a linear or branched aliphatic hydrocarbon having 3 to 5 carbon atoms is substituted with one hydroxyl group, that is, a carbon number Is obtained by removing 3 to 5 aliphatic monohydric alcohols.
　苦味付与成分は、単一成分として使用してもよいし、２種以上を組み合わせて使用してもよい。苦味付与成分を２種以上組み合わせて使用する場合の苦味付与成分の量は、２種以上の各苦味付与成分の量を合計した量で表すことができる。 The bitterness-imparting component may be used as a single component or in combination of two or more. The amount of the bitterness-imparting component when two or more bitterness-imparting components are used in combination can be represented by the total amount of the two or more types of each bitterness-imparting component.
　また、苦味付与成分としては、好適な例としては、ナリンゲニン類、イソフムロン類、フムロン類、ルプロン類、テルペン類、アルカロイド類、アデノシン類、植物抽出物、またはこれらの２種以上の組み合わせが挙げられるが、より好ましくは、ナリンゲニン類、イソフムロン類、フムロン類、ルプロン類、テルペン類、植物抽出物またはこれらの２種以上の組み合わせであり、さらに好ましくは、ナリンゲニン類、イソフムロン類、植物抽出物またはこれらの組み合わせである。 In addition, preferable examples of the bitterness-imparting component include naringenins, isohumulones, humulones, luprones, terpenes, alkaloids, adenosines, plant extracts, or combinations of two or more thereof. Is more preferably naringenins, isohumulones, humulones, luprones, terpenes, plant extracts or combinations of two or more thereof, more preferably naringenins, isohumulones, plant extracts or these It is a combination.
　ナリンゲニン類としては、例えば、ナリンゲニンまたはその配糖体、またはこれらの２種以上の組み合わせが挙げられるが、好ましくは、ナリンゲニン、α－グルコシルナリンジン、ナリンジンまたはこれらの２種以上の組み合わせであり、より好ましくはナリンジンである。 Examples of naringenins include naringenin or a glycoside thereof, or a combination of two or more thereof, preferably naringenin, α-glucosylnaringin, naringin or a combination of two or more thereof. Naringin is preferable.
　イソフムロン類としては、例えば、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン、イソプレフムロン、Rho-イソフムロン、Rho-イソアドフムロン、Rho-イソコフムロン、Rho-イソポストフムロン、Rho-イソプレフムロン、テトラハイドロイソフムロン、テトラハイドロイソアドフムロン、テトラハイドロイソコフムロン、テトラハイドロイソプレフムロン、テトラハイドロイソポストフムロン、ヘキサハイドロイソフムロン、ヘキサハイドロイソアドフムロン、ヘキサハイドロイソコフムロン、ヘキサハイドロイソポストフムロン、ヘキサハイドロイソプレフムロンまたはこれらの２種以上の組み合わせが挙げられるが、好ましくは、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン、イソプレフムロンまたはこれらの２種以上の組み合わせであり、より好ましくは、イソフムロンである。なお、イソフムロン類にはシスおよびトランス立体異性体が存在するが、特に断りがない限りその両者を含む意味で用いられる。 As isohumulones, for example, isohumulone, isoadhumulone, isocohumulone, isoposthumulone, isoprehumulone, Rho-isohumulone, Rho-isoadhumulone, Rho-isocohumulone, Rho-isoposthumulone, Rho-isoprehumulone, tetrahydroisohumulone, tetrahydroisohumulone, Adhumulone, Tetrahydroisocohumulone, Tetrahydroisoprehumulone, Tetrahydroisoposthumulone, Hexahydroisohumulone, Hexahydroisoadhumulone, Hexahydroisocohumulone, Hexahydroisoposthumulone, Hexahydroisoprem Rehumulone or a combination of two or more of these may be mentioned, preferably isohumulone, isoadhumulone, isocohumulone, isoposthumulone, isopram A humulone or a combination of two or more thereof, more preferably isohumulone. Isohumulones have cis and trans stereoisomers, and unless otherwise specified, they are used to include both.
　フムロン類としては、例えば、フムロン、アドフムロン、コフムロン、ポストフムロン、プレフムロンまたはこれらの２種以上の組み合わせが挙げられるが、好ましくは、フムロン、アドフムロン、コフムロンまたはこれらの２種以上の組み合わせであり、より好ましくはフムロンである。 Examples of the humulones include humulone, adhumulone, cohumulone, posthumulone, prehumulone, or a combination of two or more thereof, preferably humulone, adhumulone, cohumulone, or a combination of two or more of these. Is humron.
　ルプロン類としては、例えば、ルプロン、アドルプロン、コルプロン、ポストルプロン、プレルプロンまたはこれらの２種以上の組み合わせが挙げられるが、好ましくは、ルプロン、アドルプロン、コルプロンまたはこれらの２種以上の組み合わせであり、より好ましくはルプロンである。 Examples of the luprons include lupron, adolpron, colpron, post-lupron, prelupron, or a combination of two or more thereof, preferably lupron, adolpron, colpron, or a combination of two or more thereof. Is a lepron.
　テルペン類としては、例えば、テトラテルペン、トリテルペン、セスタテルペン、ジテルペン、セスキテルペン、モノテルペンまたはそれらの配糖体、またはこれらの２種以上の組み合わせが挙げられるが、好ましくは、トリテルペンまたはそれらの配糖体、またはこれらの２種以上の組み合わせであり、より好ましくはサポニンである。 Examples of the terpenes include tetraterpenes, triterpenes, sesterterpenes, diterpenes, sesquiterpenes, monoterpenes, or glycosides thereof, or combinations of two or more thereof. A saccharide, or a combination of two or more thereof, more preferably saponin.
　アルカロイド類としては、例えば、カフェイン、キニーネ、テオブロミン、ベルベリン、キニジン、シンコニン、タンニン、サポニン、またはこれらの２種以上の組み合わせが挙げられるが、好ましくはカフェイン、キニーネ、テオブロミン、ベルベリンまたはこれらの２種以上の組み合わせであり、より好ましくはカフェイン、キニーネ、テオブロミン、ベルベリンまたはこれらの組み合わせである。 Examples of the alkaloids include caffeine, quinine, theobromine, berberine, quinidine, cinchonine, tannin, saponin, or a combination of two or more thereof, preferably caffeine, quinine, theobromine, berberine or these It is a combination of two or more, more preferably caffeine, quinine, theobromine, berberine or a combination thereof.
　アデノシン類としては、例えば、アデノシンまたはその誘導体、またはこれらの２種以上の組み合わせが挙げられるが、好ましくは、アデノシン、５’－デヒドロキシ－５’－メチルチオアデノシンまたはこれらの２種以上の組み合わせであり、より好ましくは５’－デヒドロキシ－５’－メチルチオアデノシンである。 Examples of adenosine include adenosine or a derivative thereof, or a combination of two or more thereof. Preferably, adenosine, 5′-dehydroxy-5′-methylthioadenosine or a combination of two or more thereof is used. More preferably 5′-dehydroxy-5′-methylthioadenosine.
　植物抽出物としては、例えば、ニガキ植物抽出物、ホップ抽出物、柑橘類植物（グレープフルーツ、ハッサク等）抽出物、またはこれらの２種以上の組み合わせが挙げられるが、好ましくはニガキ植物抽出物、ホップ抽出物、柑橘類植物の果皮抽出物またはこれらの２種以上の組み合わせであり、より好ましくは、ニガキ抽出物、ホップ抽出物、またはこれらの組み合わせである。 Examples of plant extracts include Nigaki plant extract, hop extract, citrus plant (grapefruit, hassaku etc.) extract, or combinations of two or more of these, preferably Nigaki plant extract, hop extract. , Citrus fruit peel extract, or a combination of two or more thereof, more preferably a oyster extract, a hop extract, or a combination thereof.
　植物抽出物は、市販品を用いてもよく、常法に従って植物より取得してよい。例えば、水、メタノール、エタノール等の水性溶媒により植物を抽出し、さらに所望により、濃縮、殺菌、乾燥、および篩過を行って、植物抽出物を得ることができる。植物抽出物の元となる部位としては、植物全体を用いることもできるし、生長点、苗条原基、葉、根、塊茎、塊根、葉柄、カルス、葯、花粉、花柄、花茎、花弁、花蕾、がく等、いずれを用いてもよい。 The plant extract may be a commercially available product or may be obtained from a plant according to a conventional method. For example, a plant extract can be obtained by extracting a plant with an aqueous solvent such as water, methanol, ethanol and the like, and further performing concentration, sterilization, drying, and sieving as desired. As a source part of the plant extract, the whole plant can be used, or the growth point, shoot primordium, leaf, root, tuber, tuberous root, petiole, callus, bud, pollen, floral pattern, petal, petal, Any of flower buds, postcards, etc. may be used.
　苦味付与成分は、単一成分として使用してもよいし、２種以上を組み合わせて使用してもよい。苦味付与成分を２種以上組み合わせて使用する場合の苦味付与成分の量は、２種以上の苦味付与成分の量を合計した量で表すことができる。 The bitterness-imparting component may be used as a single component or in combination of two or more. The amount of the bitterness-imparting component when two or more bitterness-imparting components are used in combination can be represented by the total amount of the two or more types of bitterness-imparting components.
　本発明において使用される苦味付与成分は、市販されているものを入手することができる。 As the bitterness-imparting component used in the present invention, commercially available products can be obtained.
　本発明において使用される苦味付与成分は、公知の方法に従って製造することもできる。 The bitterness imparting component used in the present invention can also be produced according to a known method.
　飲料中の苦味付与成分濃度は、辛味付与成分との組み合わせを勘案して適宜決定してよいが、飲料の香味または苦味付与成分の溶解性を勘案すれば、４００ｐｐｍ未満、より具体的には、例えば、０．０２～１００ｐｐｍに調整することができる。また、飲料中の苦味付与成分濃度は、アルコール感を付与する観点から、０．０２～５０ｐｐｍ、好ましくは０．２～５０ｐｐｍとなるように調整することができる。 The bitterness imparting component concentration in the beverage may be appropriately determined in consideration of the combination with the pungent imparting component, but if considering the flavor of the beverage or the solubility of the bitterness imparting component, less than 400 ppm, more specifically, For example, it can be adjusted to 0.02 to 100 ppm. In addition, the bitterness-imparting component concentration in the beverage can be adjusted to 0.02 to 50 ppm, preferably 0.2 to 50 ppm, from the viewpoint of imparting a feeling of alcohol.
　また、飲料中の苦味付与成分濃度は、アルコール感を付与する観点から、カプサイシン類と苦味付与成分との濃度比が、１：０．３５～１：２５０００、好ましくは１：３．５～１：２５０００となるように調整することができる。 The concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component is 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1, from the viewpoint of imparting a feeling of alcohol. : 25000 can be adjusted.
　より具体的には、飲料中の苦味付与成分濃度は、苦味付与成分がナリンゲニン類である場合、１２．５～５０ｐｐｍとなるように調整することができる。
　また、飲料中の苦味付与成分濃度は、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（ナリンゲニン類）との濃度比が、１：２３３～１：２５０００、好ましくは１：２３３～１：７１４３となるように調整することができる。 More specifically, the bitterness-imparting component concentration in the beverage can be adjusted to 12.5 to 50 ppm when the bitterness-imparting component is naringenins.
The concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (naringenins) is 1: 233 to 1: 25,000, preferably 1: 233 to 1, from the viewpoint of imparting an alcoholic feeling. : 7143 can be adjusted.
　また、飲料中の苦味付与成分濃度は、苦味付与成分がイソフムロン類である場合、２．５～５０ｐｐｍ、好ましくは２．５～１２．５ｐｐｍとなるように調整することができる。ここで、上記イソフムロン類は、ホップ抽出物の形態で飲料に適用してもよい。
　また、飲料中の苦味付与成分濃度は、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（イソフムロン類）との濃度比が、１：４４～１：２５０００、好ましくは１：４４～１：６２５０、より好ましくは１：２２３～１：６２５０となるように調整することができる。 The bitterness-imparting component concentration in the beverage can be adjusted to 2.5 to 50 ppm, preferably 2.5 to 12.5 ppm when the bitterness-imparting component is isohumulones. Here, you may apply the said isohumulones to a drink with the form of a hop extract.
The concentration of the bitterness-imparting component in the beverage is such that the concentration ratio of capsaicins to the bitterness-imparting component (isohumulones) is 1:44 to 1: 25000, preferably 1:44 to 1 from the viewpoint of imparting a feeling of alcohol. : 6250, more preferably 1: 223 to 1: 6250.
　また、飲料中の苦味付与成分濃度は、苦味付与成分がニガキ植物抽出物である場合、０．０２～１ｐｐｍ、好ましくは０．０２～０．２ｐｐｍとなるように調整することができる。
　また、飲料中の苦味付与成分濃度は、アルコール感を付与する観点から、カプサイシン類と苦味付与成分（ニガキ植物抽出物）との濃度比が、乾燥物換算で、１：０．３５～１：５００、好ましくは１：０．３５～１：１００、より好ましくは１：３．５～１：１００となるように調整することができる。 Further, the concentration of the bitterness-imparting component in the beverage can be adjusted to 0.02 to 1 ppm, preferably 0.02 to 0.2 ppm when the bitterness-imparting component is a oyster plant extract.
In addition, the bitterness-imparting component concentration in the beverage is such that the concentration ratio of capsaicins and bitterness-imparting component (Nigaki plant extract) is 1: 0.35 to 1: It can be adjusted to 500, preferably 1: 0.35 to 1: 100, more preferably 1: 3.5 to 1: 100.
本発明による飲料の製造方法
　本発明によれば、辛味付与成分および苦味付与成分の飲料への添加工程を含んでなる、アルコール感が付与された非アルコール飲料の製造方法が提供される。また、本発明の好ましい態様によれば、飲料中の辛味付与成分濃度を調整し、かつ、飲料中の苦味付与成分濃度を調整することを含んでなる、アルコール感が付与された非アルコール飲料の製造方法が提供される。具体的には、飲料中の辛味付与成分濃度を０．００２～０．０５６ｐｐｐｍに調整し、かつ、飲料中の苦味付与成分濃度が０．０２～５０ｐｐｍに調整することを特徴とする、アルコール感が付与された非アルコール飲料の製造方法が提供される。 The manufacturing method of the drink by this invention According to this invention, the manufacturing method of the non-alcoholic drink to which the feeling of alcohol was provided including the addition process to the drink of a pungent imparting component and a bitterness imparting component is provided. Moreover, according to the preferable aspect of this invention, adjusting the pungent imparting component density | concentration in a drink and adjusting the bitterness imparting component density | concentration in a drink of the non-alcoholic drink provided with the feeling of alcohol A manufacturing method is provided. Specifically, the concentration of the pungent imparting component in the beverage is adjusted to 0.002 to 0.056 pppm, and the bitterness imparting component concentration in the beverage is adjusted to 0.02 to 50 ppm. Is provided.
　飲料中の辛味付与成分濃度または苦味付与成分濃度の「調整」については、原飲料に元々含まれる辛味付与成分および苦味付与成分の濃度を考慮して、原飲料に、辛味付与成分および苦味付与成分を添加して調整することもできるし、辛味付与成分または苦味付与成分のいずれか一方を添加して調整することもできるし、辛味付与成分、苦味付与成分のいずれの物質も添加せずに調整することもできる。また、原飲料から辛味付与成分および／または苦味付与成分を除去して調整することもできる。典型的には、原飲料に、辛味付与成分および苦味付与成分を添加して調整することができる。 Regarding the “adjustment” of the pungent imparting component concentration or the bitterness imparting component concentration in the beverage, considering the concentrations of the pungent imparting component and the bitterness imparting component originally contained in the original beverage, the pungent imparting component and the bitterness imparting component are added to the original beverage. Can be adjusted by adding either pungent imparting component or bitterness imparting component, or can be adjusted without adding any substance of pungent imparting component or bitterness imparting component You can also Moreover, it can also adjust by removing the pungent imparting component and / or the bitterness imparting component from the original beverage. Typically, it can be adjusted by adding a pungent component and a bitter component to the original beverage.
　本発明において提供される飲料の製造に当たっては、当業界に公知の製造技術を用いて製造することができ、例えば、「改訂新版ソフトドリンクス」（株式会社光琳）を参考とすることができる。 In producing the beverage provided in the present invention, it can be produced by using a production technique known in the art, for example, “Revised New Version Soft Drinks” (Kotsu Co., Ltd.) can be referred to.
　辛味付与成分および／または苦味付与成分の添加について、辛味付与成分および／または苦味付与成分は、原飲料の製造中、または原飲料の製造後に添加してもよい。辛味付与成分と、苦味付与成分とは、一緒に添加しても、別々に添加してもよく、別々に添加される場合にはいずれを先に添加してもよい。複数の辛味付与成分を添加する場合や、複数の苦味付与成分を添加する場合も、各成分を一緒に添加しても、別々に添加してもよく、別々に添加される場合にはいずれを先に添加してもよい。なお、辛味付与成分および苦味付与成分の添加に当たっては原飲料に元々含まれる辛味付与成分および苦味付与成分の濃度を考慮して添加の要否や添加量を決定できることはいうまでもない。 Regarding the addition of the pungent imparting component and / or the bitterness imparting component, the pungent imparting component and / or the bitterness imparting component may be added during the production of the original beverage or after the production of the original beverage. The pungent imparting component and the bitterness imparting component may be added together or separately, and when added separately, either may be added first. When adding multiple pungent ingredients, adding multiple bitter ingredients, or adding each ingredient together, they may be added separately. It may be added first. In addition, when adding the pungent imparting component and the bitterness imparting component, it goes without saying that the necessity and amount of addition can be determined in consideration of the concentrations of the pungent imparting component and the bitterness imparting component originally contained in the original beverage.
　また、辛味付与成分、苦味付与成分以外に、通常の飲料の処方設計に用いられている甘味料、酸味料、香料、色素、果汁、食品添加剤（例えば、起泡・泡持ち向上剤、苦味料、保存料、酸化防止剤、増粘安定剤、乳化剤、食物繊維、ｐＨ調整剤等）等の添加剤を添加してもよい。これらの添加剤は、原飲料の製造中、または原飲料の製造後に添加してもよい。複数の添加剤を添加する場合も、各成分を一緒に添加しても、別々に添加してもよく、別々に添加される場合にはいずれを先に添加してもよい。 In addition to pungent ingredients and bitter ingredients, sweeteners, acidulants, fragrances, dyes, fruit juices, food additives (eg, foaming / foaming improvers, bitterness) Additives such as additives, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.) may be added. These additives may be added during the production of the original beverage or after the production of the original beverage. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.
　カプサイシン類は、苦味付与成分と組み合わせて、アルコール感を付与する観点から、原飲料に、例えば、飲料中の辛味付与成分が０．００２～０．０５６ｐｐｍ、好ましくは、０．００３～０．０４２ｐｐｍ、より好ましくは、０．００４～０．０２８ｐｐｍ、さらに好ましくは、０．００４～０．０１４ｐｐｍとなるように添加することができる。 Capsaicins, in combination with a bitterness-imparting component, impart a feeling of alcohol to the original beverage, for example, the pungent component in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm. More preferably, it can be added in an amount of 0.004 to 0.028 ppm, and more preferably 0.004 to 0.014 ppm.
　カプサイシン類以外の辛味付与成分の濃度は、カプサイシン類を上記濃度で調整した飲料の辛味程度と同等の辛味程度となるように調整することができる。 The concentration of the pungent imparting component other than capsaicins can be adjusted to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration.
　苦味付与成分は、辛味付与成分と組み合わせて、アルコール感を付与する観点から、原飲料に、例えば、飲料中の苦味付与成分が、０．０２～５０ｐｐｍ、好ましくは０．２～５０ｐｐｍとなるように調整することができる。 The bitterness-imparting component is combined with the pungent imparting component to give an alcohol feeling, so that the bitterness-imparting component in the beverage is, for example, 0.02 to 50 ppm, preferably 0.2 to 50 ppm. Can be adjusted.
　カプサイシン類と苦味付与成分とは、アルコール感を付与する観点から、辛味付与成分と苦味付与成分との濃度比が、１：０．３５～１：２５０００、好ましくは１：３．５～１：２５０００となるように添加することができる。 The capsaicins and the bitterness-imparting component have a concentration ratio of the pungent component and the bitterness-imparting component of 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: from the viewpoint of imparting a feeling of alcohol. It can add so that it may become 25000.
　本発明による飲料は、ｐＨを、例えば、２．０～４．０、好ましくは、２．５～３．９に調整することができる。本発明による飲料に、果実やその由来成分、果汁などを使用する場合には、それらも利用してｐＨを調整することができる。なお飲料のｐＨは市販のｐＨメーター（例えば、東亜電波工業株式会社製ｐＨメーター）を使用して容易に測定することができる。 The pH of the beverage according to the present invention can be adjusted to, for example, 2.0 to 4.0, preferably 2.5 to 3.9. When fruits, their components, fruit juices, and the like are used in the beverage according to the present invention, they can also be used to adjust the pH. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).
　本発明による飲料は、好ましくは、果汁または果汁フレーバー含有非アルコール飲料として提供される。 The beverage according to the present invention is preferably provided as a non-alcoholic beverage containing fruit juice or fruit flavor.
　果汁または果汁フレーバー含有非アルコール飲料は、例えば、チューハイ様飲料として提供される。「チューハイ様飲料」とは、チューハイ飲料を飲用したような感覚を飲用者に与える飲料である。「チューハイ飲料」は、一般的には、果汁または果汁フレーバーを含んでなる炭酸ガス含有アルコール飲料をいう。本発明による飲料は、チューハイ様飲料として、例えば、辛味付与成分と、苦味付与成分と、果汁または果汁フレーバーと、必要に応じて、甘味料、酸味料等とを含んでなる炭酸飲料とすることができる。 Non-alcoholic beverages containing fruit juice or fruit flavor are provided as, for example, Chu-Hi beverages. A “Chu Hai-like beverage” is a beverage that gives a drinker the feeling of drinking a Chu-Hi beverage. “Chu-hi drink” generally refers to a carbon dioxide-containing alcoholic drink comprising fruit juice or fruit juice flavor. The beverage according to the present invention is a carbonated beverage comprising, for example, a pungent imparting component, a bitterness imparting component, fruit juice or fruit juice flavor, and, if necessary, a sweetener, an acidulant, etc. Can do.
　果汁または果汁フレーバー含有非アルコール飲料は、また、例えば、カクテル様飲料として提供される。「カクテル様飲料」とは、カクテル飲料を飲用したような感覚を飲用者に与える飲料である。「カクテル飲料」は、一般的には、アルコール飲料に、果汁または果汁フレーバー、果実、香辛料、甘味料（シロップ）、炭酸水等を混ぜ合わせてつくる飲料をいう。本発明による飲料は、カクテル様飲料として、例えば、辛味付与成分と、苦味付与成分と、果汁または果汁フレーバーと、必要に応じて、甘味料（シロップ）、果実、香辛料、炭酸水等とを含んでなる飲料とすることができる。 Non-alcoholic beverages containing fruit juice or fruit flavor are also provided as, for example, cocktail-like beverages. A “cocktail-like beverage” is a beverage that gives a drinker the feeling of drinking a cocktail. “Cocktail beverage” generally refers to a beverage prepared by mixing alcoholic beverages with fruit juice or fruit juice flavors, fruits, spices, sweeteners (syrups), carbonated water, and the like. The beverage according to the present invention includes, as a cocktail-like beverage, for example, a pungent component, a bitter component, fruit juice or fruit flavor, and, if necessary, a sweetener (syrup), fruit, spice, carbonated water, and the like. It can be set as the drink which consists of.
　また、本発明による非アルコール飲料は、好ましくは、ビール様飲料として提供される。「ビール様飲料」とは、ビールを飲用したような感覚を飲用者に与える飲料である。本発明によるビール様飲料は、特に限定されないが、例えば、原料として、麦芽、麦芽エキス、コーン等の穀類、エンドウ豆及び／又は大豆等の豆類と、ホップのうち少なくとも１種以上を含む態様にて製造する飲料等が挙げられる。 Moreover, the non-alcoholic beverage according to the present invention is preferably provided as a beer-like beverage. A “beer-like beverage” is a beverage that gives a drinker the feeling of drinking beer. The beer-like beverage according to the present invention is not particularly limited. For example, as a raw material, malt, malt extract, grains such as corn, beans such as peas and / or soybeans, and an aspect including at least one of hops Beverages to be produced.
　なお、本発明によって製造された非アルコール飲料に適宜アルコール類を添加して酒税法上のアルコール類として提供するような態様とすることも可能である。 It should be noted that it is possible to add alcohols as appropriate to the non-alcoholic beverages produced by the present invention and provide them as alcohols under the liquor tax law.
　本発明による飲料は、好ましくは、容器詰飲料として提供される。本発明による飲料に使用される容器は、飲料の充填に通常使用される容器であればよく、例えば、金属缶、樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル、カップ）、紙容器、瓶、パウチ容器等が挙げられるが、好ましくは、金属缶・樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル）、瓶である。 The beverage according to the present invention is preferably provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.
　本発明の好ましい態様によれば、カプサイシン類と苦味付与成分とを含んでなるアルコール感が付与された飲料であって、飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍであり、飲料中の苦味付与成分濃度が０．０２～５０ｐｐｍ、好ましくは０．２～５０ｐｐｍである非アルコール飲料およびその製造方法が提供される。また、上記好ましい態様において、飲料は、好ましくはチューハイ様飲料、カクテル様飲料またはビール様飲料である。また、上記好ましい態様において、カプサイシン類と苦味付与成分との濃度比は、好ましくは１：０．３５～１：２５０００、好ましくは１：３．５～１：２５０００である。また、上記好ましい態様において、カプサイシン類は、好ましくはカプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンまたはこれらの２種以上の組み合わせである。また、上記好ましい態様において、上記苦味付与成分は、好ましくはナリンゲニン類、イソフムロン類、ニガキ科植物抽出物またはこれらの２種以上の組み合わせであり、より好ましくは、ナリンジン、イソフムロンまたはニガキ抽出物またはこれらの２種以上の組み合わせである。 According to a preferred embodiment of the present invention, there is provided a beverage with a feeling of alcohol comprising capsaicins and a bitterness-imparting component, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm. A non-alcoholic beverage having a bitterness-imparting component concentration of 0.02 to 50 ppm, preferably 0.2 to 50 ppm, and a method for producing the same are provided. In the above preferred embodiment, the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage. In the above preferred embodiment, the concentration ratio of capsaicins to the bitterness-imparting component is preferably 1: 0.35 to 1: 25000, preferably 1: 3.5 to 1: 25000. In the above preferred embodiment, the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof. In the above preferred embodiment, the bitterness-imparting component is preferably naringenins, isohumulones, oyster family plant extracts or a combination of two or more thereof, more preferably naringin, isohumulone, nigaki extract or these. It is a combination of two or more.
　本発明の好ましい別の態様によれば、カプサイシン類とナリンゲニン類とを含んでなるアルコール感が付与された飲料であって、飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍ、好ましくは０．００７～０．０５６ｐｐｍであり、飲料中のナリンゲニン類濃度が１２．５～５０ｐｐｍである非アルコール飲料およびその製造方法が提供される。また、上記好ましい別の態様において、飲料は、好ましくはチューハイ様飲料、カクテル様飲料またはビール様飲料である。また、上記好ましい別の態様において、カプサイシン類と苦味付与成分との濃度比は、好ましくは１：２３３～１：２５０００であり、より好ましくは１：２３３～１：７１４３である。また、上記好ましい別の態様において、カプサイシン類は、好ましくはカプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンまたはこれらの２種以上の組み合わせである。また、上記好ましい別の態様において、上記苦味付与成分は、好ましくはナリンジンである。 According to another preferred embodiment of the present invention, a beverage having a feeling of alcohol comprising capsaicins and naringenins, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm, preferably 0. A non-alcoholic beverage having a concentration of 0.007 to 0.056 ppm and a naringenin concentration in the beverage of 12.5 to 50 ppm and a method for producing the same are provided. In another preferred embodiment, the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage. In another preferred embodiment described above, the concentration ratio between capsaicins and the bitterness-imparting component is preferably 1: 233 to 1: 25000, more preferably 1: 233 to 1: 7143. In another preferable embodiment described above, the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof. In another preferable embodiment, the bitterness-imparting component is preferably naringin.
　本発明の好ましい別の態様によれば、カプサイシン類と、イソフムロン類とを含んでなるアルコール感が付与された飲料であって、飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍであり、飲料中のイソフムロン類濃度が、２．５～５０ｐｐｍ、好ましくは２．５～１２．５ｐｐｍである非アルコール飲料およびその製造方法が提供される。また、上記好ましい別の態様において、飲料は、好ましくはチューハイ様飲料、カクテル様飲料またはビール様飲料である。また、上記好ましい別の態様において、飲料がチューハイ様飲料またはカクテル様飲料である場合、飲料中のイソフムロン類濃度は、好ましくは２．５～１２．５ｐｐｍである。また、上記好ましい別の態様において、飲料がビール様飲料である場合、飲料中のイソフムロン類濃度は、より好ましくは１０～１５ｐｐｍである。また、上記好ましい別の態様において、イソフムロン類は好ましくはホップ抽出物の形態で飲料に適用される。また、上記好ましい別の態様において、カプサイシン類とイソフムロン類との濃度比は、好ましくは１：４４～１：２５０００、より好ましくは１：４４～１：６２５０、さらに好ましくは１：２２３～１：６２５０である。また、上記好ましい別の態様において、カプサイシン類は、好ましくはカプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンまたはこれらの２種以上の組み合わせである。また、上記好ましい別の態様において、上記イソフムロン類は、好ましくはイソフムロンである。 According to another preferred embodiment of the present invention, a beverage with a feeling of alcohol comprising capsaicins and isohumulones, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm, Provided are non-alcoholic beverages having a concentration of isohumulones in the beverage of 2.5 to 50 ppm, preferably 2.5 to 12.5 ppm, and a method for producing the same. In another preferred embodiment, the beverage is preferably a chuhai-like beverage, a cocktail-like beverage or a beer-like beverage. In another preferred embodiment described above, when the beverage is a chuhai-like beverage or a cocktail-like beverage, the concentration of isohumulones in the beverage is preferably 2.5 to 12.5 ppm. In another preferred embodiment described above, when the beverage is a beer-like beverage, the concentration of isohumulones in the beverage is more preferably 10 to 15 ppm. In another preferred embodiment described above, isohumulones are preferably applied to beverages in the form of hop extracts. In another preferred embodiment described above, the concentration ratio of capsaicins to isohumulones is preferably 1:44 to 1: 25000, more preferably 1:44 to 1: 6250, still more preferably 1: 223 to 1: 6250. In another preferable embodiment described above, the capsaicin is preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof. In another preferable embodiment, the isohumulones are preferably isohumulones.
　本発明の好ましい別の態様によれば、カプサイシン類とニガキ植物抽出物とを含んでなるアルコール感が付与された飲料であって、飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍであり、飲料中のニガキ植物抽出物濃度が、その乾燥物換算で、０．０２～１ｐｐｍ、好ましくは０．０２～０．２ｐｐｍである非アルコール飲料およびその製造方法が提供される。上記好ましい別の態様において、カプサイシン類とニガキ植物抽出物との濃度比は、その乾燥物換算で、好ましくは１：０．３５～１：５００、より好ましくは１：０．３５～１：１００、さらに好ましくは１：３．５～１：１００である。また、上記好ましい別の態様において、カプサイシン類は、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシンまたはこれらの２種以上の組み合わせである。また、上記好ましい別の態様において、上記ニガキ植物抽出物は、好ましくはニガキ抽出物である。 According to another preferred embodiment of the present invention, there is provided an alcoholic beverage comprising capsaicins and a oyster plant extract, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm. A non-alcoholic beverage in which the concentration of the extract of the oyster plant in the beverage is 0.02 to 1 ppm, preferably 0.02 to 0.2 ppm in terms of dry matter, and a method for producing the same are provided. In another preferred embodiment described above, the concentration ratio of capsaicins to the oyster plant extract is preferably 1: 0.35 to 1: 500, more preferably 1: 0.35 to 1: 100 in terms of dry matter. More preferably, it is 1: 3.5 to 1: 100. In another preferable embodiment described above, the capsaicin is capsaicin, dihydrocapsaicin, nordihydrocapsaicin, or a combination of two or more thereof. In another preferable embodiment, the oyster plant extract is preferably a oyster extract.
　また、本発明によれば、辛味付与成分および苦味付与成分の飲料への添加工程を含んでなる、非アルコール飲料にアルコール感を付与する方法が提供される。
　また、本発明の別の態様によれば、辛味付与成分と苦味付与成分とを含んでなる、非アルコール飲料に対するアルコール感付与剤が提供される。非アルコール飲料にアルコール感を付与する方法およびアルコール感付与剤において、辛味付与成分および苦味付与成分の種類、濃度およびそれらの組み合わせは、上述の非アルコール飲料およびその製造方法において記載されたものと同様とされる。 Moreover, according to this invention, the method of providing the alcohol feeling to a non-alcoholic drink which comprises the addition process to the drink of a pungent imparting component and a bitterness imparting component is provided.
Moreover, according to another aspect of this invention, the alcohol-feeling imparting agent with respect to a non-alcoholic drink which comprises a pungent imparting component and a bitterness imparting component is provided. In the method of imparting alcohol to non-alcoholic beverages and the alcohol sensation imparting agent, the types, concentrations and combinations of the pungent imparting component and the bitterness imparting component are the same as those described in the above-mentioned non-alcoholic beverage and the production method It is said.
　以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.
実施例１：アルコール感が付与された飲料の製造およびその評価
（１）飲料の調製
　飲料には炭酸飲料を使用した。炭酸飲料として、ｐＨ３．０、Ｂｒｉｘ６°、炭酸ガス圧０．１５ＭＰａ（測定温度２０℃）で、アルコールを含まないように（０．００ｖ／ｖ％）調製し、レモン果汁（３ｗ／ｖ％）を添加した飲料（レモンフレーバー使用）を使用した。 Example 1: Manufacture and evaluation of beverages with a sense of alcohol (1) Preparation of beverages Carbonated beverages were used as beverages. As a carbonated beverage, pH 3.0, Brix 6 °, carbon dioxide pressure 0.15 MPa (measurement temperature 20 ° C.), prepared so as not to contain alcohol (0.00 v / v%), lemon juice (3 w / v%) A beverage with lemon added (use of lemon flavor) was used.
　炭酸飲料に、カプサイシンと苦味料３種（ナリンジン、ニガキ抽出物（１０００ｐｐｍ含有）、ホップ抽出液（イソフムロン３０％含有））を各々、表１～３で示すような濃度で存在するように添加し、各サンプル飲料を調整した。 Capsaicin and 3 kinds of bitters (naringin, oyster extract (containing 1000 ppm), hop extract (containing 30% isohumulone)) are added to the carbonated beverage so as to be present at the concentrations shown in Tables 1 to 3, respectively. Each sample beverage was adjusted.
（２）飲料の評価
　（１）で調製された各サンプル飲料を、官能評価試験に供した。具体的には、良く訓練され、チューハイおよびカクテル系飲料の評価に熟練したパネル３名により、以下の基準で官能評価を行った。
［香味の評価］
○：辛味と苦味とが調和している。
△：辛味と苦味とがやや不調和である。
×：辛味と苦味とが調和していない。
（各パネルがディスカッションを行いながら決定した。）
［アルコール感の評価］
○：アルコール感を感じする。
△：アルコール感をやや感じる。
×：アルコール感がない。
（各パネルがディスカッションを行いながら決定した。）
［総合評価］
○：辛味と苦味とが調和しており、アルコール感がある。
△：辛味と苦味とがやや調和しており、アルコール感がやや感じる。
×：辛味と苦味とが調和しておらず、アルコール感がない。
（各パネルがディスカッションを行いながら決定した。） (2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed according to the following criteria by three panelists who were well trained and skilled in evaluating chu-hi and cocktail beverages.
[Evaluation of flavor]
○: Pungency and bitterness are in harmony.
(Triangle | delta): Spicy taste and bitterness are somewhat inconsistent.
X: Pungency and bitterness are not harmonized.
(Each panel decided through discussions.)
[Evaluation of alcohol feeling]
○: A feeling of alcohol is felt.
Δ: Slightly feels alcohol.
X: There is no feeling of alcohol.
(Each panel decided through discussions.)
[Comprehensive evaluation]
○: Pungency and bitterness are harmonized and there is a feeling of alcohol.
(Triangle | delta): Spicy taste and bitterness are in some harmony, and a feeling of alcohol is somewhat felt.
X: Pungency and bitterness are not harmonized and there is no alcohol feeling.
(Each panel decided through discussions.)
　官能評価試験の結果は以下の通りであった。
Figure JPOXMLDOC01-appb-T000001
 The results of the sensory evaluation test were as follows.
Figure JPOXMLDOC01-appb-T000001
　飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍの範囲内であり、ナリンジン濃度が１２．５～５０ｐｐｍの範囲の場合、好ましいアルコール感が付与されることが確認された。 It was confirmed that when the capsaicin concentration in the beverage was in the range of 0.002 to 0.056 ppm and the naringin concentration was in the range of 12.5 to 50 ppm, a preferable alcohol feeling was imparted.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍの範囲内であり、ニガキ抽出物濃度が０．０２～１ｐｐｍの範囲の場合、好ましいアルコール感が付与されることが確認された。 It was confirmed that when the capsaicin concentration in the beverage is in the range of 0.002 to 0.056 ppm and the extract of the oyster extract is in the range of 0.02 to 1 ppm, a preferable alcohol feeling is imparted.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　飲料中のカプサイシン類濃度が０．００２～０．０５６ｐｐｍの範囲内であり、ホップ抽出物がイソフムロン濃度として２．５～５０ｐｐｍの範囲の場合、好ましいアルコール感が付与されることが確認された。また、上記２物質の濃度組み合わせのうち、チューハイ様、カクテル様飲料においては、苦味、辛味の後引きの観点からは、イソフムロン濃度は１２．５ｐｐｍ以下がより好ましいことが確認された。 It was confirmed that when the capsaicin concentration in the beverage is in the range of 0.002 to 0.056 ppm and the hop extract is in the range of 2.5 to 50 ppm as the isohumulone concentration, a preferable alcohol feeling is imparted. In addition, among the concentration combinations of the above two substances, it was confirmed that the isohumulone concentration is more preferably 12.5 ppm or less from the viewpoint of bitterness and pungent after-effect in the chu-hi and cocktail-like beverages.
実施例２：アルコール感が付与されたビール様飲料の製造およびその評価
（１）飲料の調製
　飲料にはイソフムロン類を１０～１５ｐｐｍ（苦味価１６）含有するアルコール濃度０．００％ノンアルコールビールテイスト飲料であるキリンフリーを使用した。これにカプサイシンを０．０５６ｐｐｍ添加したサンプル飲料を調整した。 Example 2: Manufacture of beer-like beverages with a feeling of alcohol and their evaluation (1) Preparation of beverages Alcohol concentration 0.00% non-alcoholic beer taste containing 10 to 15 ppm (bitter taste 16) of isohumulones in beverages A giraffe-free beverage was used. A sample beverage in which 0.056 ppm of capsaicin was added thereto was prepared.
（２）飲料の評価
　（１）で調製された各サンプル飲料を、官能評価試験に供した。具体的には、良く訓練され、ビール系飲料の評価に熟練したパネル３名により、上記と同様の基準で官能評価を行った。 (2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed on the same criteria as described above by three panelists who were well trained and skilled in evaluating beer-based beverages.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　官能評価試験の結果は以下の通りであった。
　イソフムロン類のみ含有する場合にくらべ、カプサイシンを添加すると、アルコール感が格段に向上していた。 The results of the sensory evaluation test were as follows.
Compared with the case of containing only isohumulones, the alcohol feeling was remarkably improved when capsaicin was added.

Claims (10)

  1. 　辛味付与成分と苦味付与成分とを含んでなる、アルコール感が付与された非アルコール飲料。 A non-alcoholic beverage with a sense of alcohol, comprising a pungent component and a bitter component.
  2. 　辛味付与成分がカプサイシン類である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the pungent imparting component is capsaicin.
  3. 　カプサイシン類が、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、ホモジヒドロカプサイシンおよびＮ－バニリル－ｎ－ノナミドからなる群から選択される１種または２種以上の物質である、請求項１または２に記載の飲料。 The capsaicin is one or more substances selected from the group consisting of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin and N-vanillyl-n-nonamide. The beverage described in 1.
  4. 　苦味付与成分が、ナリンゲニン類、イソフムロン類、フムロン類、ルプロン類、テルペン類、アルカロイド類、アデノシン類および植物抽出物からなる群から選択される１種または２種以上の物質である、請求項１～３のいずれか一項に記載の飲料。 The bitterness-imparting component is one or more substances selected from the group consisting of naringenins, isohumulones, humulones, luprones, terpenes, alkaloids, adenosines and plant extracts. The beverage according to any one of items 1 to 3.
  5. 　苦味付与成分が、ナリンジン、イソフムロン、α－グルコシルナリンジン、ナリンゲニン、クワシン、セスキテルペン、カフェイン、キニーネ、テオブロミン、ベルベリン、５’－デヒドロキシ－５’－メチルチオアデノシン、ニガキ科植物抽出物、ホップ抽出物および柑橘類植物抽出物からなる群から選択される１種または２種以上の物質である、請求項１～４のいずれか一項に記載の飲料。 Bitterness-imparting ingredients are naringin, isohumulone, α-glucosylnaringin, naringenin, quassin, sesquiterpene, caffeine, quinine, theobromine, berberine, 5'-dehydroxy-5'-methylthioadenosine, oyster family plant extract, hop extraction The beverage according to any one of claims 1 to 4, which is one or more substances selected from the group consisting of a citrus plant extract and a citrus plant extract.
  6. 　飲料中の辛味付与成分濃度が０．００２～０．０５６ｐｐｍである、請求項１～５のいずれか一項に記載の飲料。 The beverage according to any one of claims 1 to 5, wherein the concentration of the pungent imparting component in the beverage is 0.002 to 0.056 ppm.
  7. 　飲料中の苦味付与成分濃度が０．０２～５０ｐｐｍである、請求項１～６のいずれか一項に記載の飲料。 The beverage according to any one of claims 1 to 6, wherein the bitterness-imparting component concentration in the beverage is 0.02 to 50 ppm.
  8. 　辛味付与成分と苦味付与成分との濃度比が、１：０．３５～１：２５０００である、請求項１～７のいずれか一項に記載の飲料。 The beverage according to any one of claims 1 to 7, wherein the concentration ratio of the pungent component and the bitter component is 1: 0.35 to 1: 25000.
  9. 　辛味付与成分および苦味付与成分を飲料に添加することを含んでなる、アルコール感が付与された非アルコール飲料の製造方法。 A method for producing a non-alcoholic beverage imparted with a feeling of alcohol, comprising adding a pungent imparting component and a bitterness imparting component to a beverage.
  10. 　辛味付与成分および苦味付与成分を飲料に添加することを含んでなる、非アルコール飲料にアルコール感を付与する方法。 A method for imparting a feeling of alcohol to a non-alcoholic beverage, comprising adding a pungent imparting component and a bitterness imparting component to a beverage.
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