Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

• the present invention relates to low-alcoholic or non-alcoholic beverages containing acesulfame potassium, sucralose and ⁇ -aminobutyric acid (GABA), and methods related thereto.
• GABA ⁇ -aminobutyric acid
• non-alcoholic beverages resembling chuhai and cocktails are called chuhai-taste beverages and non-alcoholic cocktails, respectively, or collectively called alcohol-taste beverages, and are widely accepted.
• Patent Document 1 An invention using acesulfame potassium and sucralose at a constant weight ratio is known (Patent Document 1).
• GABA is known to impart depth of flavor to non-fermented alcohol-taste beverages and to contribute to relaxing effects (Patent Document 2).
• Patent Document 1 The inventors of the present invention have found that the technique disclosed in Patent Document 1 can give sake-like taste, but it is not necessarily sufficient. It is therefore an object of the present invention to provide means for enhancing the booze imparted by sweeteners to low-alcoholic or non-alcoholic beverages.
• the present invention relates to, but is not limited to: 1.
• 2. The beverage according to 1, wherein the content of ⁇ -aminobutyric acid is 10 ppm or more.
• the beverage according to 1 or 2 wherein the weight ratio of acesulfame potassium/sucralose is 2-72 and the content of ⁇ -aminobutyric acid is 50-5000 ppm. 4.
• 4. The beverage according to any one of 1 to 3, wherein the alcohol content is 0.00 v/v%. 5.
• a method for enhancing the booze sensation of a beverage having an alcohol content of less than 3 v/v% comprising: The above method, comprising the steps of: adjusting the weight ratio of acesulfame potassium/sucralose in the beverage to 1-300; and adding ⁇ -aminobutyric acid to the beverage. 6. 6. The method according to 5, wherein the content of ⁇ -aminobutyric acid in the beverage is adjusted to 10 ppm or more.
• the beverage of the present invention can enhance the feeling of alcohol.
• the term "sake feeling” used in connection with the present invention means that a pleasant sake-like taste with sweetness, thickness, and a slight bitterness, and a crisp aftertaste like sake can be felt.
• the term “sake-like sharp aftertaste” means a refreshing and light taste without unpleasant aftertaste of sweetness.
• ppm as used herein means ppm of weight/volume (w/v), which is synonymous with “mg/L”.
• w/v weight/volume
• mg/L weight/volume
• the beverage of the present invention contains acesulfame potassium and sucralose in a predetermined weight ratio. This results in a beverage that has a liquor-like taste despite having a low alcohol content or no alcohol.
• the beverage of the present invention has a weight ratio of acesulfame potassium to sucralose (acesulfame potassium/sucralose) (hereinafter also referred to as “A/S”) of 1 to 300, preferably 1 to 297, more preferably 2 to 72, more preferably Acesulfame potassium and sucralose are blended so that the ratio is preferably 3-50.
• A/S weight ratio of acesulfame potassium to sucralose
• the concentration of acesulfame potassium and sucralose in the beverage can be determined according to the target sweetness setting in the beverage and the above weight ratio range.
• the sweetness of alcoholic beverages such as ordinary cocktails and chuhai is in the range between a 1% sucrose aqueous solution and a 15% sucrose aqueous solution when expressed as an aqueous sucrose solution.
• the concentration of acesulfame potassium in the beverage should be 25 mg/L or more, preferably 25-750 mg/L.
• L preferably about 28-710 mg/L, more preferably about 29-710 mg/L, most preferably about 30-650 mg/L.
• the concentration of sucralose is calculated from the concentration of acesulfame potassium and the above weight ratio, and is preferably 1 mg/L or more, more preferably 2 mg/L or more.
• the concentrations of sucralose and acesulfame potassium in the beverage of the present invention can be analyzed and quantified under the following conditions.
• Flow rate 0.2 ml/min ⁇ Temperature: 40°C
• Detector mass detector (tandem mass: MS / MS, ESI (-), m / z 395 ⁇ 359)
• the content of GABA in the beverage of the present invention is preferably 10 ppm or more, more preferably 10 to 5000 ppm, more preferably 25 to 5000 ppm, more preferably 50 to 5000 ppm, more preferably 60 to 500 ppm, more preferably 70 ⁇ 500 ppm, more preferably 70-250 ppm.
• the acesulfame potassium/sucralose weight ratio is 1-300, and the GABA content is 50-5000 ppm. In another preferred embodiment of the beverage of the present invention, the acesulfame potassium/sucralose weight ratio is 2-72 and the GABA content is 50-5000 ppm. In another preferred embodiment of the beverage of the present invention, the acesulfame potassium/sucralose weight ratio is 3-50, and the GABA content is 50-5000 ppm.
• the GABA content may be measured by any known method such as GC-MS and HPLC.
• the beverages of the present invention are low-alcoholic or non-alcoholic beverages, having a low alcohol content or no alcohol. Specifically, the alcohol content in the beverages of the present invention is less than 3% v/v.
• the content may be 2.0 v/v% or less, 1.0 v/v% or less, or 0.00 v/v%.
• the non-alcoholic beverage of the present invention does not exclude beverages containing an extremely small amount of alcohol that cannot be detected.
• the alcohol content of the non-alcoholic beverage of the invention is 0.00 v/v %.
• "0.00 v/v%” includes values rounded to 0.00v/v%, such as 0.001 v/v%.
• non-alcoholic beverage is an alcoholic beverage that tastes similar to alcoholic beverages.
• alcohol-taste beverages include, but are not limited to, beer-taste beverages, chuhai-taste beverages, non-alcoholic cocktails, sour-taste beverages, wine-taste beverages, and sake-taste beverages. Chuhai-taste beverages, non-alcoholic cocktails, and sour-taste beverages will be described in more detail as examples.
• juices alcoholic carbonated drinks diluted with another beverage such as tea
• cocktails in the context of the present invention spirits and liqueurs, sour fruit juices such as citrus fruits, sweetening ingredients and optionally sour
• sour fruit juices such as citrus fruits
• sweetening ingredients in the context of the present invention, it means a beverage containing spirits, sour fruit juice such as citrus, sweetener, and carbonic acid). It refers to a drink that realizes
• Alcohol may be contained in the low-alcoholic beverage of the present invention by any means, but typically the beverage contains an alcohol raw material, thereby containing alcohol.
• Alcohol raw materials are not particularly limited, but include, for example, spirits (rum, vodka, gin, tequila, etc.), liqueurs, whiskey, brandy, shochu, and brewed alcoholic beverages such as beer and wine. These alcohol raw materials can be used individually or in combination.
• the types of low-alcohol beverages of the present invention are not particularly limited, chuhai, cocktails, sours and the like are preferred.
• the alcohol content of a beverage can be measured by any known method, and can be measured, for example, by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasonic waves as necessary, and the sample is steam-distilled, the density of the resulting distillate is measured at 15 ° C., and the National Tax Agency Using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" attached to the prescribed analysis method (2007 National Tax Agency Instruction No. 6, revised June 22, 2007) can be obtained by converting
• the beverage of the present invention may contain carbon dioxide.
• Carbon dioxide can be imparted to the beverage using methods commonly known to those skilled in the art, including but not limited to dissolving carbon dioxide in the beverage under pressure, Carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator, or carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. Alternatively, the beverage and carbonated water may be mixed. These means are appropriately used to adjust the carbon dioxide pressure.
• the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf/cm 2 , more preferably 0.8 to 2.8 kgf/cm 2 . be.
• the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
• GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
• the temperature of the sample is set to 20° C.
• the carbon dioxide pressure is measured after degassing (snifting) the air in the container and shaking the gas volume measuring device.
• carbon dioxide pressure means carbon dioxide pressure at 20° C. unless otherwise specified.
• the beverage of the present invention may contain fruit juice and/or vegetable juice.
• the fruit juice may be in the form of straight fruit juice obtained by squeezing the fruit, which is used as it is, or concentrated fruit juice.
• transparent fruit juice and cloudy fruit juice can also be used, and whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, fruit puree obtained by pureeing the fruit, or drying Fruit juice obtained by crushing or extracting fruit pulp can also be used.
• Vegetable juice can also be used in the same form as the above fruit juice.
• the type of fruit juice is not particularly limited, but for example, citrus fruits (orange, mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peaches, plums, apricots, plums, cherries, etc.), mustards (grapes, cassis, blueberries, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), fruit juices of fruity vegetables (strawberry, melon, watermelon, etc.).
• fruit juices may be used singly or in combination of two or more.
• the types of vegetable juices include, for example, tomato juice, corn juice, pumpkin juice, carrot juice, etc.
• One type of vegetable juice may be used alone, or two or more types may be used in combination.
• the content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w% or less than 10 w/w% in terms of fruit juice percentage.
• the "percentage of fruit juice" in the beverage is calculated by the following conversion formula using the amount (g) of fruit juice blended in 100 ml of the beverage. Also, when calculating the concentration ratio, the JAS standard shall be followed, and the refractometer reading for sugar such as sugar and honey added to fruit juice shall be excluded.
• Fruit juice ratio (w / w%) ⁇ fruit juice blending amount (g)> x ⁇ concentration ratio> / 100 mL / ⁇ drink density> x 100
• the content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w%, or less than 10 w/w%.
• the content of vegetable juice is obtained according to the content of fruit juice converted into the above-described fruit juice ratio.
• the beverage of the present invention may also contain additives normally added to beverages, such as acidulants, flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, as long as they do not impair the effects of the present invention. Extracts, pH adjusters, quality stabilizers, etc. can be blended.
• the beverage of the present invention can be provided in a packaged form.
• the form of the container includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, and the like.
• a sterilized container-packed product can be produced by a method of heat sterilization such as retort sterilization after filling a container with the beverage of the present invention, or a method of sterilizing the beverage and filling the container.
• the invention in another aspect, is a method for enhancing the boozeiness of low-alcoholic or non-alcoholic beverages.
• the method comprises the steps of adjusting the weight ratio of acesulfame potassium/sucralose in the beverage to 1-300, and blending ⁇ -aminobutyric acid into the beverage.
• the content of ⁇ -aminobutyric acid in the beverage is adjusted to 10 ppm or more.
• the method comprises the steps of adjusting the weight ratio of acesulfame potassium/sucralose in the beverage to 2-72, and adjusting the content of ⁇ -aminobutyric acid in the beverage to 50-5000 ppm.
• the method of adjusting the content of each component in the beverage is self-evident from the above description of the beverage.
• the timing is not limited, either.
• the above steps may be performed simultaneously, separately, or the order of the steps may be changed. It is sufficient that the finally obtained beverage satisfies the above conditions.
• the preferred range of the content of the above components is as described above for the beverage.
• the examples and amounts of additional other ingredients are as described above for the beverage.
• Acesulfame potassium having 200 times the sweetness of sucrose
• sucralose having 600 times the sweetness of sucrose
• aqueous solution with an alcohol content (Alc.) of 0 v/v%, and a 6% sucrose aqueous solution.
• Various samples were prepared by adding to water at the weight ratios shown in Table 1 below so as to give the same sweetness.
• Test Example 2 Effect of GABA Sample No. 1 prepared in Test Example 1, having acesulfame potassium/sucralose (weight ratio) of 7; Various amounts of GABA were added to the beverage model solution No. 6 to prepare samples of the beverage model solution, and the effect of GABA to enhance alcohol sensitivity was examined. The amount of GABA added is as shown in the table below.
• a sample to which no GABA was added was used as a control (Ctrl), and four expert panelists evaluated whether or not the effect of enhancing the feeling of alcohol was felt in each sample. I can't feel it.”
• Sensory evaluation was performed on a 6-point scale from 6 points to 1 point. Aggregating the evaluation results of 4 panelists, "-" when the average value is 1 or more and less than 2, " ⁇ " when 2 or more and less than 3, "+” when 3 or more and less than 4, 4 or more 5 A case of less than "++” and a case of 5 or more were given "+++". Also in this case, in order to reduce individual differences in evaluation, the panelists established a common understanding of the relationship between each score and taste in advance, and then conducted the evaluation test.
• Test Example 3 Effect of GABA and Sweetener Various samples of beverage model solutions were prepared according to the methods described in Test Examples 1 and 2. The ratio of sweeteners and the amount of GABA added are shown in the table below.

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Citations (13)

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• 2021
  • 2021-12-27 JP JP2021212619A patent/JP7738472B2/ja active Active
• 2022
  • 2022-11-28 AU AU2022424331A patent/AU2022424331A1/en active Pending
  • 2022-11-28 CN CN202280085892.2A patent/CN118613173A/zh active Pending
  • 2022-11-28 EP EP22915599.9A patent/EP4458162A1/en active Pending
  • 2022-11-28 KR KR1020247023500A patent/KR20240130720A/ko active Pending
  • 2022-11-28 WO PCT/JP2022/043664 patent/WO2023127368A1/ja not_active Ceased

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