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
  • A23L2/60—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
• • 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
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 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
  • A23L2/382—Other non-alcoholic beverages fermented
• • 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
  • A23L2/54—Mixing with gases
• • 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
• • 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
  • C12C5/026—Beer flavouring preparations
• • 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
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
• • 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
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content

Definitions

• the present invention relates to beverages and methods of enhancing the boozeiness of beverages.
• RTD is an abbreviation for "Ready to Drink”, and includes alcoholic and non-alcoholic beverages such as ready-to-drink canned chu-hi, canned cocktails, and canned highballs.
• non-alcoholic beverages refer to beverages with an alcoholic taste containing less than 1% alcohol, which are similar in appearance, taste, aroma, etc. to alcoholic beverages, and which enhance the feeling of alcoholic beverages without increasing the alcohol content. is required.
• Patent Literature 1 describes a technique for enhancing the alcoholic feeling in alcoholic or non-alcoholic beverages using savory.
• this technique has the problem of imparting a savory-specific scent.
• Patent Document 2 describes a technique for imparting an alcoholic taste to alcoholic or non-alcoholic beverages using gentiobiose, which is a type of disaccharide.
• gentiobiose has a unique bitter taste.
• An object of the present invention is to provide a beverage with enhanced alcoholic taste. Another object of the present invention is to provide a method for enhancing the alcoholic taste of beverages.
• the present invention relates to the following beverages and the like.
• a method for enhancing the feeling of alcohol. [9] The method for enhancing the alcoholic taste of the beverage according to [8] above, wherein the beverage is an alcoholic beverage having an ethanol concentration of 1 v/v% or more and less than 5 v/v%. [10] The method for enhancing the alcoholic taste of the beverage according to [8] above, wherein the beverage is an alcoholic beverage having an ethanol concentration of less than 1 v/v%.
• the present invention it is possible to provide a beverage with enhanced alcoholic taste. Moreover, according to the present invention, it is possible to provide a method for enhancing the alcoholic taste of a beverage.
• the feeling of alcohol imparted in the present invention refers to a stimulating feeling in the throat that persists for a certain period of time after swallowing an alcoholic beverage.
• the feeling of alcohol in the present invention does not include changes in the state of the body when drinking an alcoholic beverage, such as a feeling of hot flashes or an uplifting feeling when drinking an alcoholic beverage, and the stimulating feeling as described above is not included. means.
• the present invention contains one or more fatty acids having 8 to 18 carbon atoms at a total concentration of 100 ppb or more, and one or more ethyl esters of fatty acids having 12 to 18 carbon atoms at a total concentration of 100 ppb or more. , for beverages in which the concentration of the most abundant fatty acids is less than 500 ppb.
• the beverage in the present invention is not particularly limited, but the beverage is preferably an alcoholic beverage or an alcoholic beverage, since the present invention provides an excellent alcoholic taste.
• beverages with an ethanol concentration of 1 v/v% or more are referred to as alcoholic beverages, and beverages with an ethanol concentration of less than 1 v/v% are referred to as alcoholic beverages (also referred to as non-alcoholic beverages).
• the beverage of the present invention is an alcoholic beverage or alcoholic beverage having an ethanol concentration of less than 5 v / v% More preferably, it is an alcoholic beverage or an alcoholic beverage with an ethanol concentration of 2.8 v/v% or less, and particularly preferably an alcoholic beverage with an ethanol concentration of less than 1 v/v%.
• the alcohol content refers to the volume % (v/v%) of ethanol in the beverage, so the ethanol concentration in the beverage is synonymous with the alcohol content in the beverage.
• the ethanol concentration in the beverage can be measured by any known method, and can be measured, for example, with a vibrating density meter.
• a sample is prepared by removing carbon dioxide gas 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 pH of the beverage in the present invention is not particularly limited, it is preferably pH 2.0 to 5.0, more preferably pH 2.4 to 4.5, and still more preferably pH 2.9. ⁇ 4.0.
• the beverage of the present invention may be made suitable as a beverage with enhanced alcoholic taste by adjusting the pH of the beverage to the acidic side with an acidulant or the like. pH is the pH at 25°C.
• the beverage of the present invention contains one or more fatty acids having 8 or more and 18 or less carbon atoms at a total concentration of 100 ppb or more, and among the above fatty acids, the concentration of the most abundant fatty acid is less than 500 ppb.
• fatty acids having 8 to 18 carbon atoms include octanoic acid (C8/caprylic acid), nonanoic acid (C9/pelargonic acid), decanoic acid (C10/capric acid), undecanoic acid (C11/undecylic acid), dodecanoic acid ( C12/lauric acid), tridecanoic acid (C13/tridecylic acid), tetradecanoic acid (C14/myristic acid), pentadecanoic acid (C15/pentadecanoic acid), hexadecanoic acid (C16/palmitic acid), heptadecanoic acid (C17/margaric acid) and saturated fatty acids such as oct
• the beverage of the present invention preferably contains saturated fatty acids having 8 to 18 carbon atoms, and contains at least one selected from the group consisting of octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and octadecanoic acid. More preferably, at least one fatty acid selected from the group consisting of octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and octadecanoic acid is contained in a total concentration of 100 ppb or more.
• the beverage of the present invention preferably contains dodecanoic acid and/or tetradecanoic acid, since the feeling of alcohol can be more effectively enhanced. It is more preferable to include in In this case, the beverage may contain a fatty acid having 8 to 18 carbon atoms in addition to dodecanoic acid and tetradecanoic acid. Further, in the beverage of the present invention, it is more preferable that the fatty acid having 8 to 18 carbon atoms in the beverage is dodecanoic acid and/or tetradecanoic acid.
• the concentration of any one of the fatty acids having 8 to 18 carbon atoms is 500 ppb or more, the flavor unique to the fatty acid may become strong. That is, there is a possibility that the flavor of the beverage itself for which the alcoholic sensation is to be enhanced is impaired, and a negative flavor derived from fatty acids is produced. Therefore, in the beverage of the present invention, the concentration of the most abundant component (fatty acid) among fatty acids having 8 to 18 carbon atoms is less than 500 ppb.
• the concentration of the component that is the most abundant among the fatty acids is preferably 480 ppb or less, more preferably 450 ppb or less, and 430 ppb or less. 400 ppb or less is more preferable.
• the beverage of the present invention contains one or more ethyl esters of fatty acids having 12 to 18 carbon atoms in a total concentration of 100 ppb or more.
• fatty acids having 12 to 18 carbon atoms in ethyl esters of fatty acids having 12 to 18 carbon atoms include dodecanoic acid (C12/lauric acid), tetradecanoic acid (C14/myristic acid), pentadecanoic acid (C15/pentadecylic acid), Saturated fatty acids such as hexadecanoic acid (C16/palmitic acid), heptadecanoic acid (C17/margaric acid) or octadecanoic acid (C18/stearic acid); unsaturated fatty acids such as 9-hexadecenoic acid (C16:1/palmitoleic acid).
• the beverage of the present invention may contain a single type of fatty acid ethyl ester, or may contain two or more types of fatty acid ethyl esters.
• the beverage of the present invention preferably contains two or more, more preferably three or more, ethyl esters of fatty acids having 12 to 18 carbon atoms.
• ethyl esters of fatty acids having 12 to 18 carbon atoms may be simply referred to as fatty acid ethyl esters.
• the beverage of the present invention preferably contains at least one fatty acid ethyl ester selected from the group consisting of ethyl dodecanoate, ethyl tetradecanoate, ethyl hexadecanoate and ethyl octadecanoate.
• the beverage of the present invention contains at least one fatty acid ethyl ester selected from the group consisting of ethyl dodecanoate, ethyl tetradecanoate, ethyl hexadecanoate and ethyl octadecanoate so that the total concentration is 100 ppb or more. is more preferable.
• the concentration of the most abundant component (fatty acid ethyl ester) among the fatty acid ethyl esters is preferably 600 ppb or less, more preferably 500 ppb or less.
• the beverage of the present invention preferably contains 2 or more fatty acids having 8 to 18 carbon atoms and ethyl esters of 2 or more fatty acids having 12 to 18 carbon atoms.
• the beverage of the present invention preferably contains two or more fatty acids having 8 to 18 carbon atoms at a total concentration of 500 ppb or more.
• the beverage of the present invention more preferably contains 3 or more fatty acids having 8 to 18 carbon atoms in a total concentration of 1000 ppb or more.
• the total concentration of fatty acids having 8 to 18 carbon atoms contained in the beverage of the present invention is preferably less than 5000 ppb, more preferably less than 3000 ppb.
• the beverage of the present invention preferably contains one or more ethyl esters of fatty acids having 12 to 18 carbon atoms in a total concentration of 500 ppb or more.
• the beverage of the present invention contains the fatty acid ethyl esters at a total concentration of 500 ppb or more, it is not particularly limited whether the fatty acid ethyl esters contained in the beverage are a single type or a plurality of types, but the flavor of the beverage itself From the viewpoint of suppressing the generation of negative flavor (flavor) against, it is preferable to include two or more kinds.
• the beverage of the present invention may contain one or more ethyl esters of fatty acids having 12 to 18 carbon atoms at a total concentration of 1000 ppb or more, and may contain two or more of the fatty acid ethyl esters at a total concentration of 1000 ppb or more. more preferred.
• the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms contained in the beverage of the present invention is, for example, preferably 5000 ppb or less, more preferably 3000 ppb or less.
• the method for measuring the total concentration of fatty acids having 8 to 18 carbon atoms and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms in a beverage is not particularly limited, but for example, the conditions described in Examples below. It can be measured by a gas chromatography mass spectrometer (GC-MS) or a liquid chromatography mass spectrometer (LC-MS) set to .
• GC-MS gas chromatography mass spectrometer
• LC-MS liquid chromatography mass spectrometer
• the type of alcoholic beverage is not particularly limited, but is preferably beer, highball, chuhai, cocktail, sour, or the like.
• the terms "highball” and “chuhai” when used in connection with the beverages of the present invention mean beverages containing water, distilled spirits and carbonic acid. Highballs and chuhai may further contain fruit juice.
• the term “sour”, when used in connection with the beverages of the present invention means beverages containing spirits, sour fruit juices such as citrus fruits, sweeteners, and carbonic acid.
• the term “cocktail”, when used in connection with the beverage of the present invention, means an alcoholic beverage made by mixing a base liquor with fruit juice or the like.
• the beverage of the invention is an alcoholic beverage
• alcohol may be incorporated into the beverage by any means, but typically the beverage of the invention contains spirits, thereby containing alcohol. do.
• the distilled liquor is not limited by its raw materials or manufacturing method. Examples of the distilled liquor include spirits (eg, vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, shochu, and whiskey. Preferably, the spirit is a neutral spirit.
• the alcoholic beverages of the present invention may contain these spirits, or may contain alcohols different from these spirits but not the spirits.
• the type of alcohol-taste beverage is not particularly limited, but is preferably a beer-taste beverage (non-alcoholic beer).
• highball taste drink non-alcoholic highball
• chuhai taste drink non-alcoholic chuhai
• cocktail taste drink non-alcoholic cocktail
• sour taste drink non-alcoholic sour
• plum wine taste drink non-alcoholic plum wine
• wine taste They include beverages (non-alcoholic wine), shochu-taste beverages (non-alcoholic shochu), sake-taste beverages (non-alcoholic sake), and the like.
• beer-taste beverages non-alcoholic beer
• chu-hi-taste beverages non-alcoholic chu-hi
• cocktail-taste beverages non-alcoholic cocktails
• sour-taste beverages non-alcoholic sour
• 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 3.5 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, shikuwasha, kabosu, etc.), pome fruit (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.).
• citrus fruits range, mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shikuwasha, kabosu, etc.
• pome fruit apple, pear, etc.
• stone fruits
• 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 type of fruit juice is citrus and / or citrus, among which at least one selected from the group consisting of oranges, grapefruits, lemons, limes, grapes and cassis It preferably contains seed juice.
• 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 g 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 / ⁇ specific gravity of beverage> 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 method for producing the beer-taste beverage is not particularly limited.
• general beer is made by mixing barley raw material, water, and various additives as necessary to saccharify the barley raw material, filtering the saccharified liquid, and adding hops to the wort. It can be produced through a preparation step of obtaining a pre-fermentation solution by adding, boiling, cooling, etc., and a fermentation step of adding beer yeast to the pre-fermentation solution and fermenting it. Then, a non-alcoholic beer-taste beverage can be produced by not including the fermentation step in the production process or by shortening the fermentation period in the fermentation process to suppress the production of alcohol.
• a non-alcoholic beer-taste beverage can also be produced by removing or reducing alcohol by distilling or diluting the post-fermentation liquid obtained in the fermentation step. Furthermore, in the method for producing a non-alcoholic beer-taste beverage, the pre-fermentation liquid (wort) obtained in the above preparation step or the post-fermentation liquid substantially free of alcohol is filtered, heated (sterilized), and carbonated. etc. may be included.
• the beverage of the present invention may also contain additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention.
• additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention.
• a pH adjuster, a quality stabilizer, etc. can be blended.
• the beverage of the present invention may or may not contain malt extract, but in a preferred embodiment, the beverage of the present invention does not contain malt extract.
• packaged beverages 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 present invention is also a method for enhancing the boozeiness of a beverage.
• the method is adjusted so that the total concentration of one or more selected from the group consisting of fatty acids having 8 to 18 carbon atoms is 100 ppb or more, and the concentration of the most abundant component among the above fatty acids is less than 500 ppb. and a fatty acid ethyl ester concentration adjusting step of adjusting the total concentration of one or more selected from the group consisting of fatty acid ethyl esters having 12 to 18 carbon atoms to 100 ppb or more.
• the method for adjusting the total concentration of the specific fatty acid in the beverage, the concentration of the fatty acid component contained most frequently, and the total concentration of the specific fatty acid ethyl ester are not particularly limited, but the specific fatty acid, the specific A method of adding fatty acid ethyl ester is exemplified, and the timing of addition is not particularly limited.
• the fatty acid concentration adjustment step and the fatty acid ethyl ester concentration adjustment step may be performed simultaneously or separately, and the order of the steps is not particularly limited.
• the total concentration of the above-mentioned specific fatty acid, the concentration of the fatty acid component contained most frequently, and the total concentration of the above-mentioned specific fatty acid ethyl ester may satisfy the above conditions.
• preferred aspects of the beverage in the method of the present invention are the same as those of the beverage of the present invention. Additionally, examples and amounts of additional other ingredients for the beverage are also described above.
• the method of the present invention is preferably a method for enhancing the boozy sensation of alcoholic beverages having an ethanol concentration of 1 v/v% or more and less than 5 v/v%. Moreover, the method of the present invention is preferably a method for enhancing the booze sensation of an alcoholic beverage having an ethanol concentration of less than 1 v/v %.
• Example 1 Sensory evaluation when fatty acid and/or fatty acid ethyl ester is added to commercially available beverage> Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to a commercially available lemon sour-taste beverage (control) so that the total concentration of fatty acids with 8 to 18 carbon atoms is 100 ppb or 1000 ppb. The components were added so as to have the same concentration to prepare samples for Samples 1-1 and 1-4.
• ethyl laurate, ethyl myristate, ethyl palmitate, ethyl palmitate, ethyl laurate, ethyl myristate, ethyl palmitate, and Ethyl stearate was added so that each component had the same concentration to prepare samples for Samples 1-2 and 1-5.
• caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to the commercially available lemon sour-taste beverage so that the total concentration of fatty acids having 8 to 18 carbon atoms is 100 ppb.
• Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added as fatty acid ethyl esters so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 100 ppb.
• Each component was added so as to have the same concentration to prepare a sample for sample 1-3.
• caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to the commercially available lemon sour-taste beverage so that the total concentration of fatty acids having 8 to 18 carbon atoms is 1000 ppb.
• Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added as fatty acid ethyl esters so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 1000 ppb. Each component was added so as to have the same concentration to prepare a sample for sample 1-6. Sensory evaluation of alcohol feeling was performed for each of the obtained samples.
• the lemon sour-taste beverage (control) is a non-alcoholic sour-taste beverage containing 1% fruit juice as a raw material.
• Ingredients include lemon juice, dietary fiber, carbonic acid, acidulant, fragrance, antioxidant, sweetener, etc., and contains 0% alcohol, 0g protein, and 0.5-1.0g carbohydrate per 100ml as nutritional ingredients.
• the total concentration of fatty acids having 8 to 18 carbon atoms and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms in the commercially available lemon sour taste beverage (control) were measured by GC-MS and Measured using LC-MS.
• the peak area ratio was calculated by dividing the peak area value of the detected fatty acid by the peak area value of the internal standard (each fatty acid - 18 O 2 ), and a calibration curve was drawn from the peak area ratio of the standard solution and its concentration.
• the fatty acid concentration in the sample was calculated using the calibration curve, the peak area ratio of the sample, the amount of the sample, and the like.
• the lower limit of quantification was similarly calculated using the lowest concentration at which the signal-to-noise ratio (S/N) exceeded 10 during standard solution analysis.
• the feeling of alcohol in the present invention refers to a stimulating feeling in the throat that persists for a certain period of time after swallowing a beverage
• the evaluation axes for sensory evaluation are "strength of stimulation” and "durability of stimulation”. Two items were set. The score for each evaluation axis is based on the following criteria, and the evaluation score of "intensity of stimulation” and “duration of stimulation” of the commercially available beverage used as a control is set to 0 points, and enhanced by the addition of fatty acid and / or fatty acid ethyl ester. Scoring was done for 'stimulus intensity' and 'stimulus persistence'.
• the score of alcoholic beverages (lemon sour) with an alcohol content of 5 v/v% was set at 3 points.
• Table 1 shows the average scores (panel averages) of three panelists for each of the sensory evaluations.
• Example 2 Evaluation of effective concentration of fatty acid and fatty acid ethyl ester>
• the commercially available lemon sour-taste beverage (control) used in Example 1 was added with caprylic acid, capric acid, lauric acid, Myristic acid, palmitic acid, and stearic acid are added so that each component has the same concentration, and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 50, 100, 500, and 1000 ppb.
• ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added so that each component had the same concentration to prepare samples according to samples 2-1 to 2-4.
• Sensory swallowing evaluation was performed in the same manner as in Example 1 for each of the obtained samples. Table 2 shows the sensory evaluation results obtained.
• the total concentration of fatty acids having 8 to 18 carbon atoms in the commercially available lemon sour taste beverage is 100 ppb or more
• the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 100 ppb or more.
• the total concentration of fatty acids with 8 to 18 carbon atoms in the commercially available lemon sour-taste beverage is 500 ppb or more, and 12 to 18 carbon atoms.
• Example 3 Evaluation of each fatty acid>
• the commercially available lemon sour-taste beverage (control) used in Example 1 was added with the fatty acids having 8 to 18 carbon atoms shown in Table 3 below so that the total concentration was 100 ppb.
• Samples according to 3-6 were prepared. Sensory swallowing evaluation was performed in the same manner as in Example 1 for each of the obtained samples. Table 3 shows the sensory evaluation results obtained. In the control, the total concentration of fatty acids having 8 to 18 carbon atoms was 30 ppb, and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 17 ppb.
• Example 4 Flavor evaluation peculiar to a single fatty acid> To the commercially available lemon sour-taste beverage (control) used in Example 1, as fatty acids having 8 to 18 carbon atoms, the fatty acids listed in Table 4 below were added so that the total concentration was 100, 400, 500, and 600 ppb. , prepared each sample. Each obtained sample was imparted with a flavor peculiar to a single fatty acid, and it was confirmed whether or not a negative flavor (flavor) was produced in a commercially available beverage. Confirmation of the presence or absence of negative flavor (flavor) in commercial beverages was carried out by a panel of three experts.
• each fatty acid having 10 to 18 carbon atoms was added to the commercially available lemon sour-taste beverage (control) to a total concentration of 500 ppb.
• each fatty acid had a unique flavor.
• a fatty acid having 8 carbon atoms was added to a total concentration of 600 ppb, a flavor peculiar to caprylic acid was felt.
• the concentration of the most abundant component among the fatty acids having 8 or more and 18 or less carbon atoms is less than 500 ppb. It was confirmed.
• Example 5 Flavor evaluation peculiar to a single fatty acid> Add caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid to the following commercial beverages so that the total concentration of fatty acids with 8 to 18 carbon atoms is 1000 ppb, so that each component has the same concentration. Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate are added so that each component has the same concentration so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 1000 ppb. prepared samples. It was confirmed whether the taste of sake was enhanced for each of the obtained samples.

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