Wine flavor beverage

Abstract

The present invention addresses the problem of providing a wine-flavored beverage having an authentic flavor like a high-grade wine that has been ripened over a long period of time. At least one substance selected from the group consisting of phellandrene, alpha-pinene and beta-pinene is blended into the wine-flavored beverage.

Description

TECHNICAL FIELD

[0001] The present application relates to a wine-flavored beverage and a related method. BACKGROUND

[0002] In recent years, the demand for wine-flavored beverages has gradually increased due to diversification of consumer preferences, etc. Among them, the development of wine-flavored beverages with various flavors has been advancing.

[0003] For example, Patent Literature 1 describes a wine-flavored beverage in which the flavor of wine is improved and enhanced by adjusting the composition of organic acids, and particularly provides a technology for an alcohol-free or low-alcohol wine-flavored beverage. In addition, Patent Literature 2 describes a technology for imparting a fermented feeling to a wine-flavored beverage by adjusting the content of specific higher alcohols and fatty acid esters, respectively.

[0004] PATENT LITERATURE Patent Literature 1: Japanese Patent Application Publication No. 2013-255490 Patent Literature 2: Japanese Patent Application Publication No. 2021-106526 SUMMARY

[0005] It is known that a high-class wine that has been aged for a long time has, in addition to a fruitiness or a flavor of grapes, a complex flavor or a rich feeling from various components such as polyphenols, etc., which brings about the "authentic flavor" of a high-class wine that has been aged for a long time. On the other hand, since a high-class wine needs to be aged for a long time in a wooden barrel, the manufacturing cost increases. Therefore, at the time point of the filing date of the present application, the demand for a wine-flavored beverage that has an authentic flavor like a high-class wine that has been aged for a long time while suppressing the manufacturing cost has gradually increased. That is, the subject of the present application is to develop a wine-flavored beverage having an authentic flavor, etc.

[0006] The present inventors have conducted intensive studies, and as a result, it has been found that by formulating a specific component from a spice into a wine-flavored beverage, an authentic flavor like a high-class wine that has been aged for a long time can be imparted. Specifically, it has been found that by formulating at least one selected from phellandrene, a-pinene, and β-pinene into a wine-flavored beverage, an authentic flavor like a high-class wine can be imparted without affecting the fruitiness of grapes, etc., and thus the present application has been completed.

[0007] That is, the present application relates to the following, but is not limited thereto. (1) A wine-flavored beverage characterized by having an alcohol content of 6 v / v% or less, containing at least one selected from phellandrene, a-pinene, and β-pinene. (2) The beverage according to (1), characterized by containing water- caryophyllene at a content of 1 to 1000 ppb. (3) The beverage according to (1), characterized by containing a-pinene at a content of 1 to 1000 ppb. (4) The beverage according to (1), characterized by containing β-pinene at a content of 1 to 1000 ppb. (5) The beverage according to any one of (1) to (4), characterized by having a Brix value of 7.0 or less. (6) A method of manufacturing a wine-flavored beverage, characterized by comprising: a step of adjusting the alcohol content to 6 v / v% or less; and a step of blending at least one selected from the group consisting of water- caryophyllene, a-pinene and β-pinene into the beverage. (7) A method of improving the authentic flavor of a wine-flavored beverage having an alcohol content of 6 v / v% or less, characterized by comprising a step of blending at least one selected from the group consisting of water- caryophyllene, a-pinene and β-pinene into the beverage.

[0008] The present application imparts an authentic flavor of a high-class wine that has been aged for a long time by blending at least one selected from the group consisting of water-caryophyllene, a-pinene and β-pinene into a wine-flavored beverage. As described above, a high-class wine that has been aged for a long time has, in addition to a fruitiness or an aroma of a grape, an aroma or a rich taste from various components such as polyphenols and the like, which impart an authentic flavor to a high-class wine that has been aged for a long time. That is, in the present specification, "having an authentic flavor" or "authentic flavor improved" means that a balance of an aroma or a rich taste and the like is achieved. Further, in one mode, in a wine-flavored beverage in which the authentic flavor is improved, a luxurious aroma peculiar to wine from a grape or the like is felt immediately after drinking, and thereafter, a rich taste peculiar to wine is strongly and continuously felt. DETAILED DESCRIPTION

[0009] The following description is made regarding the beverage and related methods of the present application. In addition, "ppb" used in the present specification means ppb of weight / volume (w / v) unless otherwise specified, which has the same meaning as "μg / L".

[0010] (wine-flavored beverage) The present application relates to a wine-flavored beverage having an alcohol content of 6 v / v% or less and containing at least one selected from the group consisting of water-caryophyllene, a-pinene and β-pinene.

[0011] The "wine-flavored beverage" in the present specification means a beverage having a flavor like wine. The "wine" in the present specification means an alcoholic beverage produced mainly by fermenting grape juice.

[0012] The wine-flavored beverage of the present application can be a beverage obtained by yeast-based fermentation, a beverage not subjected to yeast-based fermentation, or a beverage obtained by fermentation with microorganisms other than yeast such as lactic acid bacteria or oleaginous bacteria. In addition, the beverage can contain alcohol or can not contain alcohol. Examples of such beverages include a beverage containing wine, a beverage containing wine extract obtained by concentrating wine, a beverage obtained by dealcoholizing wine and a beverage containing the same, a beverage obtained by subjecting juice to lactic acid fermentation and a beverage containing the same, and a beverage using spices to imitate the taste of wine without using wine or wine extract. The method of production and the raw materials are not particularly limited as long as the beverage has a wine flavor.

[0013] The wine-flavored beverage can be a red wine-flavored beverage or a white wine-flavored beverage. In either case, the complex aroma peculiar to wine can enhance the wine feeling.

[0014] (Alcohol) In the present specification, the "alcohol" means ethanol unless otherwise specified.

[0015] The wine-flavored beverage of the present application is a low-alcohol or non-alcoholic beverage, and the alcohol content is 6 v / v% or less. The content can also be 5 v / v% or less, 4 v / v% or less, 3 v / v% or less, 2 v / v% or less, 1 v / v% or less, or 0.00 v / v%.

[0016] The alcohol content in the present application can be measured by any of the publicly known methods, for example, by a vibrating densitometer. Specifically, a sample from which carbon dioxide is removed from the beverage as needed by filtration or ultrasonic waves is prepared, and then the sample is subjected to steam distillation, the density of the obtained distillate at 15°C is measured, and the conversion is performed using the "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)" of the Appendix of the Japanese National Tax Agency Regulation (Ordinance No. 6 of the National Tax Agency, revised on June 22, 2007). Alternatively, when the alcohol content is extremely low, the content can also be measured using gas chromatography.

[0017] As the alcohol source for the beverage of the present application, a liquor can be used. As the liquor that can be used for this purpose, any substance that can be drunk as a general liquor can be used without particular limitation, and whiskey, vodka, rum, shochu, distilled liquor, sake, wine, beer, mixed liquor, and the like can be used.

[0018] phellandrene The wine-flavored beverage of the present application preferably contains phellandrene. The content of phellandrene in the beverage of the present application is not particularly limited, and is, for example, 1 to 1000 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 50 ppb, 1 to 20 ppb, more preferably 1 to 10 ppb.

[0019] Further, in the wine-flavored beverage of the present application, the aforementioned phellandrene is preferably α-phellandrene. The content of α-phellandrene in the beverage of the present application is not particularly limited, and is, for example, 1 to 1000 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 50 ppb, 1 to 20 ppb, more preferably 1 to 10 ppb.

[0020] When the content of phellandrene or the content of α-phellandrene is within the aforementioned range, the wine-flavored beverage can be given an authentic flavor, but when the content is too high, the spice-like aroma becomes apparent and the wine-specific aroma cannot be felt.

[0021] When the wine-flavored beverage of the present application is manufactured, refined or isolated phellandrene and / or α-phellandrene can be used, a raw material containing phellandrene and / or α-phellandrene can be used, or both can be used. As long as the amount of phellandrene and / or α-phellandrene itself and the raw material containing them is used appropriately, the content of phellandrene and / or α-phellandrene in the beverage will also be within an appropriate range. In the present application, when a raw material containing phellandrene and / or α-phellandrene is used, this raw material can be used alone or in combination with two or more kinds.

[0022] The content of phellandrene and / or α-phellandrene can be measured by any of the well-known methods such as HPLC or GC / MS, GC / MS / MS, and the like.

[0023] α-pinene The wine-flavored beverage of the present application preferably contains α-pinene. The content of α-pinene in the beverage of the present application is not particularly limited, and is, for example, 1 to 1000 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 200 ppb, more preferably 1 to 100 ppb. When the content of α-pinene is within this range, the wine-flavored beverage can be given an authentic flavor.

[0024] When the wine-flavored beverage of the present application is manufactured, α-pinene that has been refined or isolated can be used, a raw material containing α-pinene can be used, or both can be used. If the amount of α-pinene itself and the raw material containing α-pinene is appropriately used, the content of α-pinene in the beverage will also be in an appropriate range. When a raw material containing α-pinene is used in the present application, the raw material can be used alone or two or more kinds of the raw material can be used in combination.

[0025] The content of α-pinene can be measured by any of the publicly known methods such as HPLC or GC / MS, GC / MS / MS, and the like.

[0026] (β-pinene) The wine-flavored beverage of the present application preferably contains β-pinene. The content of β-pinene in the beverage of the present application is not particularly limited, and is, for example, 1 to 1000 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 200 ppb, and more preferably 1 to 100 ppb. When the content of β-pinene is in this range, the wine-flavored beverage can be given an authentic flavor.

[0027] When the wine-flavored beverage of the present application is manufactured, β-pinene that has been refined or isolated can be used, a raw material containing β-pinene can be used, or both can be used. If the amount of β-pinene itself and the raw material containing β-pinene is appropriately used, the content of β-pinene in the beverage will also be in an appropriate range. When a raw material containing β-pinene is used in the present application, the raw material can be used alone or two or more kinds of the raw material can be used in combination.

[0028] The content of β-pinene can be measured by any of the publicly known methods such as HPLC or GC / MS, GC / MS / MS, and the like.

[0029] As described above, the present application relates to a wine-flavored beverage containing at least one member selected from the group consisting of phellandrene (or α-phellandrene), α-pinene, and β-pinene. That is, the wine-flavored beverage of the present application can contain one member selected from the group consisting of phellandrene (or α-phellandrene), α-pinene, and β-pinene, can contain two members, or can contain all three members.

[0030] (acidity) The acidity in the beverage of the present application is 0.22 to 0.48 g / 100 ml as tartaric acid. The upper limit of this content can be 0.47 g / 100 ml or less, 0.46 g / 100 ml or less, or 0.45 g / 100 ml or less. Further, the lower limit of the acidity in the beverage of the present application is not particularly limited, and is preferably 0.23 g / 100 ml or more, more preferably 0.24 g / 100 ml or more, and particularly preferably 0.25 g / 100 ml or more. When the acidity is within the range described above, a desirable beverage can be obtained in terms of the sourness of the wine-flavored beverage.

[0031] The "acidity" in the present specification means a value obtained by converting the total molar concentration of the acids in the beverage to the amount of tartaric acid, assuming that all the acids in the beverage are monovalent acids. In the case of a carbonated beverage, the acidity refers to the acidity after degassing. The total molar concentration of the acids in the beverage sample can be measured by a known method such as titration, for example, by the amount of sodium hydroxide required until the sample reaches neutrality (pH 7.0). In detail, 20 mL of the sample is taken into a 100 mL beaker with a full-volume pipette, distilled water is added to make the liquid volume about 50 mL, and the electrode of a pH meter is inserted into the liquid. Then, while stirring the liquid, 1 / 10 N sodium hydroxide solution is dropped from a burette, and the end point is determined when the pH meter shows 7.0. Then, the total molar concentration of the acids in the sample is calculated from the amount of sodium hydroxide solution required until the end point. Further, the total molar concentration of the acids obtained, the molecular weight of tartaric acid (for confirmation, here, it refers to free tartaric acid), and the number of carboxyl groups are considered, and the acidity in the sample is calculated based on the following equation: Acidity = Total molar concentration of the acids in the sample x (Molecular weight of tartaric acid / Number of carboxyl groups of tartaric acid). It is generally considered that the acidity indicates the degree of sourness of the wine-flavored beverage. Further, adjustment of the acidity can be performed using a known method such as addition or dilution of acids, and the titration when measuring the acidity can use an automatic titrator.

[0032] Typical examples of the acids contained in the beverage of the present application are citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, and the like. Citric acid, malic acid, and tartaric acid are particularly preferred.

[0033] (Brix value) In the present specification, the term "Brix" means the weight (g) of the soluble solids per 100 g of the solution. Generally, the refractive index determined at 20°C using a saccharimeter or a refractometer or the like is converted to the mass / mass percentage of a sucrose solution based on the conversion table of ICUMSA (International Commission for Uniform

[0034] In a preferred embodiment, the wine-flavored beverage of the present application has a low sugar content, and has a Brix value of 7.0 or less, more preferably 2.5 to 6.0, and particularly preferably 3.5 to 6.0. In general, in the case of such a low sugar content, there is a tendency for the aftertaste to be reduced, but the present application imparts the unique complexity of wine even in such a case.

[0035] (Carbon dioxide) The beverage of the present application can also contain carbon dioxide. Carbon dioxide can be added to the beverage using methods generally known to those skilled in the art, for example, but not limited to, by dissolving carbon dioxide in the beverage under pressure; by using a carbonator such as the carbonator of Tuchenhagen Co. to mix carbon dioxide and the beverage in a pipe; by spraying the beverage into a tank filled with carbon dioxide to allow the beverage to absorb the carbon dioxide; or by mixing the beverage with carbonated water. These methods can be appropriately used to adjust the carbon dioxide pressure.

[0036] The carbon dioxide pressure of the beverage of the present application is not particularly limited, and is preferably 0.7 to 4.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . In the present application, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the temperature of the sample is set to 20°C, and the gas in the air in the container is discharged (degassed) in the aforementioned gas volume measuring device, and after oscillation, the carbon dioxide pressure is measured. In the present specification, unless otherwise specified, the carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0037] (Other ingredients) As long as the effects of the present application are not impaired, additives generally added to beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, flavorings, extracts, pH adjustors, quality stabilizers, and the like, can also be added to the beverage of the present application.

[0038] (Containerized beverage) The beverage of the present application can be provided in a containerized form. The form of the container includes metal containers such as cans, PET bottles, cartons, bottles, bags, and the like, but is not limited to these. For example, a sterilized containerized product can be produced by a method in which the beverage of the present application is filled into a container and then subjected to heat sterilization such as retort sterilization, or a method in which the beverage is sterilized and then filled into a container.

[0039] (Method) The present application is, in another aspect, a method for producing a wine-flavored beverage. The method includes a step of adjusting the alcohol content of the wine-flavored beverage to 6 v / v% or less, and a step of adding at least one selected from the group consisting of phellandrene, α-pinene and β-pinene to the beverage. The other ingredients are known from the above description of the beverage. Since the method can improve the authentic flavor of the wine-flavored beverage having an alcohol content of 6 v / v% or less, the present application is, in another aspect, a method for improving the authentic flavor of a wine-flavored beverage.

[0040] The method for adjusting the content of at least one selected from the group consisting of phellandrene, α-pinene and β-pinene in the beverage or the method for adjusting the alcohol content of the beverage is known from the above description of the beverage. The timing thereof is not limited. For example, the above steps can be performed simultaneously, separately or in a different order. As long as the finally obtained beverage satisfies the prescribed conditions, it is acceptable. Further, the preferable ranges of the content of the above ingredients and the like are as described above in the description of the beverage. Furthermore, specific examples or amounts of the other ingredients or parameters to be added are as described above in the description of the beverage.

[0041] (Range of numerical values) For the sake of more explicit description, the range of numerical values in the present specification includes the end values, i.e., the lower limit value and the upper limit value. For example, the range indicated by "1 to 2" includes 1 and 2. Examples

[0042] The present application will be described in detail below with reference to examples of the present application, but the present application is not limited by the following examples.

[0043] Example 1: Test using an alcohol-free red wine-flavored beverage First, a certain amount of red wine extract (1 g / L in the obtained beverage sample), red grape concentrate juice, sweetening agent (sucrose), acidifying agent (malic acid, trisodium citrate), flavoring agent, α-phellandrene, α-pinene and β-pinene were mixed with water to prepare beverage samples having the formulations shown in Table 1 below. In addition, the alcohol content of each beverage sample was 0.00 v / v%, the Brix value was 4.0 and the acidity (converted to tartaric acid) was 0.30 g / 100 mL.

[0044] For the resulting beverages, sensory evaluations were performed by trained professional judges, evaluating each beverage sample for "authentic flavor (high-class wine-like aroma or richness)" and "overall evaluation as wine". Each professional judge evaluated each evaluation item on a scale of 7 (evaluation criteria shown below), and for each item, an average score was calculated from the resulting evaluation scores. Then, for each evaluation item, an average score of 2.5 or more was set as a passing score for "authentic flavor (high-class wine-like aroma or richness)", and an average score of 3.5 or more was set as a passing score for "overall evaluation as wine". The results are shown in Table 1. In addition, in order to reduce individual differences in evaluation, the professional judges used standard samples corresponding to each evaluation score to establish a consensus on the relationship between each evaluation score and aroma, etc. in advance.

[0045] <Authentic Flavor (High-Class Wine-Like Aroma or Richness)> 7: Strongly felt authentic flavor 6: Very strongly felt authentic flavor 5: Strongly felt authentic flavor 4: Slightly strongly felt authentic flavor 3: Felt authentic flavor 2: Slightly felt authentic flavor 1: Completely felt no complex aroma specific to wine <Overall Evaluation as Wine> 7: Felt good fruitiness and complexity of long-aged wine-like 6: Felt complexity of long-aged wine-like in addition to fruitiness 5: Slightly felt complexity of long-aged wine-like in addition to fruitiness 4: Felt fruitiness 3: Almost felt no fruitiness 2: Felt no fruitiness 1: Not suitable for drinking

[0046] [Table 1]

[0047] First, in the case where no α-phellandrene, α-pinene or β-pinene was contained, almost no authentic flavor was felt, and the overall evaluation as wine was also slightly below the passing score (see Sample 1). On the other hand, it was found that by blending a very small amount (1 ppb or more) of α-phellandrene, α-pinene or β-pinene, a complex aroma specific to wine could be imparted, and a wine-flavored beverage with a high overall evaluation could be obtained. However, in the case of α-phellandrene, it was shown that when the content was too high, the spice-like aroma was slightly prominent, and there was a tendency for the overall evaluation as wine to be slightly lowered.

[0048] Example 2: Test using white wine flavor beverage without alcohol Instead of using red wine extract, white wine extract was used, instead of using red grape concentrate, white grape concentrate was used, and otherwise, the beverage samples of the formulations shown in Table 2 below were prepared in the same manner as in Example 1. In addition, the alcohol content of each of the beverage samples was 0.00 v / v%, the Brix value was 4.0, and the acidity (in tartaric acid conversion) was 0.30 g / 100 mL. Then, for the resulting beverages, the sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 2.

[0049] [Table 2]

[0050] In the white wine flavor beverage as well, in the absence of α-phellandrene, α-pinene, or β-pinene, the authentic flavor was hardly perceived, and the overall evaluation as wine was slightly lower than the passing score (see Sample 21). However, it was also learned that by blending α-phellandrene, α-pinene, or β-pinene, in the white wine flavor beverage as well, the same as in the red wine flavor beverage of Example 1, the complex aroma peculiar to wine can be imparted, and thus a white wine flavor beverage with a high overall evaluation can be obtained.

[0051] Example 3: Test using red wine flavor beverage with alcohol The neutral spirits were blended to adjust the alcohol content, and the beverage samples of the formulations shown in Table 3 below were prepared in accordance with Example 1. The Brix value of each of the beverage samples with an alcohol content of 3 v / v% was 4.95, and the Brix value of each of the beverage samples with an alcohol content of 6 v / v% was 5.90. In addition, for any of the beverage samples, the acidity (in tartaric acid conversion) was 0.30 g / 100 mL. Then, for the resulting beverages, the same sensory evaluation as in Example 1 was performed. In addition, in the beverage samples without α-phellandrene, α-pinene, and β-pinene, regardless of the alcohol content, the sensory evaluation score was the same as that of Sample 1 of Example 1. The results are shown in Table 3.

[0052] [Table 3]

[0053] It was confirmed that in the red wine flavor beverage with alcohol as well, the same as in Example 1, by blending α-phellandrene, α-pinene, or β-pinene, the complex aroma peculiar to wine can be imparted, and thus a red wine flavor beverage with a high overall evaluation can be obtained.

Claims

1. A wine-flavored beverage, characterized by, The alcohol content is 6 v / v% or less, contains at least one selected from the group consisting of phellandrene, α-pinene and β-pinene.

2. The beverage according to claim 1, characterized in that contains phellandrene in an amount of 1 to 1000 ppb.

3. The beverage according to claim 1, characterized in that, contains α-pinene in an amount of 1 to 1000 ppb.

4. The beverage according to claim 1, characterized in that, contains β-pinene in an amount of 1 to 1000 ppb.

5. The beverage according to any one of claims 1 to 4, characterized in that, The Brix value is 7.0 or less.

6. A method of manufacturing a wine-flavored beverage, characterized by, comprises: a step of adjusting the alcohol content to 6 v / v% or less; and, a step of blending at least one selected from the group consisting of phellandrene, α-pinene and β-pinene into the beverage.

7. A method for improving the authentic flavor of a grape wine-flavored beverage having an alcohol content of 6 v / v% or less, characterized by, comprises a step of blending at least one selected from the group consisting of phellandrene, α-pinene and β-pinene into the beverage.

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