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
  • A23L2/38—Other non-alcoholic beverages
• • 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
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
  • A23L27/2026—Hydroxy compounds
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
• • 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 fatty alcohols having 4 or 5 carbon atoms 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.
• Non-alcoholic beverages are required to have the flavor of the alcoholic beverage that served as the model.
• the beverage does not contain alcohol, it lacks the flavor of sake derived from alcohol.
• Patent Documents 1 and 2 there are known inventions using specific fatty alcohols to impart an alcoholic or brewed liquor feeling to non-alcoholic beverages or low-alcoholic beverages.
• GABA is known to impart depth of flavor to non-fermented alcohol-taste beverages and to contribute to relaxing effects (Patent Document 3).
• Patent Documents 1 and 2 can impart a taste and alcoholic feeling like sake, but are not necessarily sufficient. It is therefore an object of the present invention to provide means for enhancing the booze imparted by certain fatty alcohols in 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.
• 3. The beverage according to 1 or 2, wherein the total content of the fatty alcohol is 1-200 ppm and the content of ⁇ -aminobutyric acid is 50-5000 ppm. 4.
• any one of 1 to 3, wherein the aliphatic alcohol having 4 or 5 carbon atoms is selected from the group consisting of 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol Beverages as described above. 5.
• a method for enhancing the drinking sensation of a beverage having an alcohol content of less than 3 v/v comprising: The above method, comprising the steps of: adjusting the total content of fatty alcohols having 4 or 5 carbon atoms in the beverage to 1 to 300 ppm; and blending ⁇ -aminobutyric acid in the beverage. 7.
• the beverage of the present invention can enhance the feeling of alcohol.
• the term "sake feeling” means feeling the thickness of sake, the depth, swelling and aftertaste of brewed sake, and a slight bitterness.
• ppm as used herein means ppm of weight/volume (w/v), which is synonymous with “mg/L”.
• w/v weight/volume
• mg/L mg/L
• the beverage of the present invention contains a C4 or C5 aliphatic alcohol.
• the beverage may contain one type of the fatty alcohol, or may contain two or more types of the fatty alcohol.
• the total content of said fatty alcohols in said beverage is 1-300 ppm, preferably 1-200 ppm, more preferably 3-80 ppm. Due to this feature, it is possible to provide a beverage that has a liquor-like taste despite having a low alcohol content or no alcohol.
• Examples of such fatty alcohols are 2-methyl-1-propanol, 1-butanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol, 2-pentanol, preferably , 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol, more preferably 3-methyl-1-butanol.
• the content of the fatty alcohol in the beverage of the present invention may be measured by any known method such as GC-MS and HPLC method, for example, using GC-MS, measured under the following conditions can do.
• GABA ⁇ -aminobutyric acid
• GABA can be combined with the fatty alcohols to enhance the boozeiness of low-alcoholic or non-alcoholic beverages.
• 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 5000 ppm, more preferably 60 ⁇ 500ppm.
• the total fatty alcohol content is 1-200 ppm and the GABA content is 50-5000 ppm. In another preferred embodiment of the beverage of the present invention, the total fatty alcohol content is 1-200 ppm and the GABA content is 60-5000 ppm. In another preferred embodiment of the beverage of the present invention, the total fatty alcohol content is 1-200 ppm and the GABA content is 60-500 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
• the low-alcohol beverages of the present invention may contain alcohol by any means, but typically the beverage contains an alcohol source and thereby contains 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 that are commonly added to beverages, such as sweeteners, acidulants, flavors, vitamins, pigments, antioxidants, preservatives, as long as they do not impair the effects of the present invention. Seasonings, 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 includes the steps of adjusting the total content of fatty alcohols having 4 or 5 carbon atoms in the beverage to 1 to 300 ppm, and blending ⁇ -aminobutyric acid into the beverage.
• the content of ⁇ -aminobutyric acid in the beverage is adjusted to 10 ppm or more.
• 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.
• Test Example 2 Effect of GABA Sample No. 1, prepared in Test Example 1, containing 10 ppm of 3-methyl-1-butanol.
• 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 whether or not each sample could feel the effect of enhancing the feeling of alcohol was evaluated by four expert panelists, with 6 points being "very well felt” and 1 point being " 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 C4 or C5 Aliphatic Alcohol Samples of various beverage model solutions were prepared according to the methods described in Test Examples 1 and 2. The amounts of fatty alcohol (3-methyl-1-butanol) and GABA added are shown in the table below.
• Test Example 4 Influence of type of aliphatic alcohol having 4 or 5 carbon atoms.
• Samples containing equal amounts of 2-methyl-1-butanol or 2-methyl-1-propanol instead of 3-methyl-1-butanol were prepared in the same manner as the beverage model solution of No. 6.
• the two samples obtained were subjected to sensory evaluation in the same manner as in Test Example 1.
• Sample No. Similar results to 6 were obtained. Therefore, it was clarified that a wide variety of aliphatic alcohols having 4 or 5 carbon atoms have the same effect of imparting a feeling of sake.

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• Chemical & Material Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Food Science & Technology (AREA)
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• General Health & Medical Sciences (AREA)
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• Proteomics, Peptides & Aminoacids (AREA)
• Alcoholic Beverages (AREA)
• Non-Alcoholic Beverages (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
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• 2021
  • 2021-12-27 JP JP2021212627A patent/JP2023096700A/ja active Pending
• 2022
  • 2022-11-28 WO PCT/JP2022/043668 patent/WO2023127369A1/ja not_active Ceased
  • 2022-11-28 CN CN202280086138.0A patent/CN118475245A/zh active Pending
  • 2022-11-28 KR KR1020247023501A patent/KR20240123367A/ko active Pending
  • 2022-11-28 US US18/717,079 patent/US20250311755A1/en active Pending
  • 2022-11-28 AU AU2022428269A patent/AU2022428269A1/en active Pending
  • 2022-11-28 EP EP22915600.5A patent/EP4458161A1/en active Pending

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