Wine-flavored beverage

Abstract

To provide a wine-flavored beverage with an authentic flavor of a high-quality wine that has been aged for a long time.SOLUTION: A wine-flavored beverage incorporates at least one compound selected from a group consisting of phellandrenes, α-pinene, and β-pinene.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to wine flavored beverages and related methods. [Background technology]

[0002] Demand for wine-flavored beverages has been increasing due to the diversification of consumer tastes in recent years, etc. In response to this, development of wine-flavored beverages with various aromas has been progressing.

[0003] For example, Patent Document 1 describes a technique for adjusting the composition of organic acids to provide a wine-flavored beverage, particularly a non-alcoholic or low-alcoholic wine-flavored beverage, with an improved or enhanced wine-like flavor. Patent Document 2 describes a technique for imparting a fermented feel to a wine-flavored beverage by adjusting the contents of specific higher alcohols and fatty acid esters, respectively. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-255490 A [Patent Document 2] JP 2021-106526 A Summary of the Invention [Problem to be solved by the invention]

[0005] It is known that high-quality wine aged for a long time has a complex aroma and thickness derived from various components such as various polyphenols in addition to the fruity taste and flavor of grapes, which gives the high-quality wine an "authentic feel" aged for a long time. On the other hand, high-quality wine needs to be aged in barrels for a long time, which increases the production cost. Therefore, as of the filing date of this application, there was a growing demand for a wine-flavored beverage that has an authentic feel like a high-quality wine aged for a long time while keeping production costs down. In other words, the object of the present invention is to develop a wine-flavored beverage that has an authentic feel. [Means for solving the problem]

[0006] As a result of intensive research, the inventors of the present application have found that by adding a specific component derived from spices to a wine-flavored beverage, it is possible to impart a genuine feeling like a high-quality wine that has been aged for a long period of time. Specifically, it has been found that by adding at least one selected from the group consisting of phellandrene, α-pinene, and β-pinene to a wine-flavored beverage, it is possible to impart a genuine feeling like a high-quality wine without affecting the fruity feeling of grapes, and thus the present invention has been completed.

[0007] That is, the present invention relates to, but is not limited to, the following:

[0008] (1) The alcohol content is 6 v / v% or less; A wine-flavored beverage comprising at least one member selected from the group consisting of phellandrene, α-pinene, and β-pinene. (2) The beverage according to (1), containing phellandrene at a content of 1 to 1000 ppb. (3) The beverage according to (1), containing α-pinene at a content of 1 to 1000 ppb. (4) The beverage according to (1), containing β-pinene at a content of 1 to 1000 ppb. (5) A beverage according to any one of (1) to (4), having a Brix value of 7.0 or less. (6) A method for producing a wine-flavored beverage, comprising the steps of: A step of adjusting the alcohol content to 6 v / v% or less; and The method further comprises 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 enhancing the authentic feel of a wine-flavored beverage having an alcohol content of 6 v / v% or less, comprising: The method further comprises a step of blending at least one selected from the group consisting of phellandrene, α-pinene, and β-pinene into the beverage. Effect of the Invention

[0009] The present invention can impart a real feel like a high-quality wine aged for a long time by blending at least one selected from the group consisting of phellandrene, α-pinene, and β-pinene to a wine-flavored beverage. As described above, high-quality wine aged for a long time has, in addition to the fruity feel and flavor of grapes, aroma and thickness derived from various components such as various polyphenols, which gives the high-quality wine aged for a long time a real feel. That is, in this specification, "having a real feel" and "enhanced authentic feel" refer to a well-balanced aroma, thickness, etc. In addition, in one aspect, in a wine-flavored beverage with enhanced authentic feel, the gorgeous aroma peculiar to wine derived from grapes, etc. can be felt immediately after drinking, and then the thickness peculiar to wine can be felt strongly and for a long time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The beverage of the present invention and related methods are described below. Unless otherwise specified, "ppb" as used herein means ppb by weight / volume (w / v), which is synonymous with "μg / L."

[0011] (Wine-flavored drink) The present invention relates to a wine-flavored beverage having an alcohol content of 6 v / v % or less and containing at least one member selected from the group consisting of phellandrene, α-pinene, and β-pinene.

[0012] As used herein, the term "wine-flavored beverage" refers to a beverage having a wine-like flavor. As used herein, "wine" refers to an alcoholic beverage produced primarily by fermenting grape juice.

[0013] The wine-flavored beverage of the present invention may or may not have been fermented by yeast, and may be fermented by microorganisms other than yeast, such as lactic acid bacteria or oil-producing bacteria, so long as it has a wine flavor. It may also contain alcohol or not. Examples of such beverages include beverages containing wine, beverages containing wine extract obtained by concentrating wine, beverages obtained by dealcoholizing wine and beverages containing the same, beverages obtained by lactic acid fermentation of fruit juice and beverages containing the same, and beverages that imitate the taste of wine using flavorings without using wine or wine extract. As long as it has a wine flavor, the manufacturing method and raw materials are not particularly limited.

[0014] The wine-flavored beverage may be a red wine-flavored beverage or a white wine-flavored beverage. In either case, the complex aroma and flavor characteristic of wine enhances the wine-like flavor.

[0015] (alcohol) In this specification, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol).

[0016] The wine-flavored beverage of the present invention is a low-alcohol or non-alcoholic beverage, and its alcohol content is 6 v / v% or less, which may 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%.

[0017] The alcohol content in the present invention may be measured by any known method, for example, by a vibration type density meter. Specifically, 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, and the density of the obtained distillate is measured at 15°C, and the alcohol content can be calculated by conversion using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Alternatively, when the alcohol content is very low, the content may be measured by gas chromatography.

[0018] Alcoholic beverages can be used as the source of alcohol for the beverage of the present invention. The alcoholic beverages that can be used for this purpose are not particularly limited as long as they are commonly consumed as alcoholic beverages, and include distilled alcoholic beverages such as whiskey, vodka, rum, shochu, and spirits, brewed alcoholic beverages such as sake, wine, and beer, and mixed alcoholic beverages such as liqueurs.

[0019] (Phellandrene) The wine flavored beverage of the present invention preferably contains phellandrene. The content of phellandrene in the beverage of the present invention 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, or 1 to 20 ppb, and more preferably 1 to 10 ppb.

[0020] In the wine-flavored beverage of the present invention, the phellandrene is preferably α-phellandrene. The content of α-phellandrene in the beverage of the present invention 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, or 1 to 20 ppb, and more preferably 1 to 10 ppb.

[0021] When the phellandrene content or α-phellandrene content is within the above-mentioned range, it is possible to impart an authentic feel to the wine-flavored beverage, but when the content is too high, the spicy flavor becomes prominent and the unique flavor of wine is not felt.

[0022] When producing the wine-flavored beverage of the present invention, purified or isolated phellandrene and / or α-phellandrene may be used, or a raw material containing phellandrene and / or α-phellandrene may be used, or both may be used. If the amount of phellandrene and / or α-phellandrene itself and the raw material containing it is appropriate, the content of phellandrene and / or α-phellandrene in the beverage will also be within an appropriate range. When a raw material containing phellandrene and / or α-phellandrene is used in the present invention, such a raw material may be used alone or in combination of two or more.

[0023] The content of phellandrene and / or α-phellandrene may be measured by any known method such as HPLC, GC / MS, or GC / MS / MS.

[0024] (α-pinene) The wine flavored beverage of the present invention preferably contains α-pinene. The content of α-pinene in the beverage of the present invention is not particularly limited, but 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 α-pinene is within this range, the wine flavored beverage can be given an authentic feel.

[0025] When producing the wine-flavored beverage of the present invention, purified or isolated α-pinene may be used, or a raw material containing α-pinene may be used, or both may be used. If the amount of α-pinene itself and the raw material containing it is appropriate, the content of α-pinene in the beverage will be within an appropriate range. When a raw material containing α-pinene is used in the present invention, such a raw material may be used alone or in combination of two or more.

[0026] The α-pinene content may be measured by any known method such as HPLC, GC / MS, or GC / MS / MS.

[0027] (β-pinene) The wine flavored beverage of the present invention preferably contains β-pinene. The content of β-pinene in the beverage of the present invention is not particularly limited, but 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 within this range, the wine flavored beverage can be given an authentic feel.

[0028] When producing the wine-flavored beverage of the present invention, purified or isolated β-pinene may be used, a raw material containing β-pinene may be used, or both may be used. If the amount of β-pinene itself and the raw material containing it is appropriate, the content of β-pinene in the beverage will be within an appropriate range. When a raw material containing β-pinene is used in the present invention, such a raw material may be used alone or in combination of two or more.

[0029] The β-pinene content may be measured by any known method such as HPLC, GC / MS, or GC / MS / MS.

[0030] As described above, the present invention relates to a wine-flavored beverage containing at least one component selected from the group consisting of phellandrene (or α-phellandrene), α-pinene, and β-pinene. That is, the wine-flavored beverage of the present invention may contain one component, two components, or all three components selected from the group consisting of phellandrene (or α-phellandrene), α-pinene, and β-pinene.

[0031] (acidity) The acidity of the beverage of the present invention is 0.22 to 0.48 g / 100 ml calculated as tartaric acid. The upper limit of the content may be 0.47 g / 100 ml or less, 0.46 g / 100 ml or less, or 0.45 g / 100 ml or less. The lower limit of the acidity of the beverage of the present invention is not particularly limited, but 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 in the above range, a beverage that is preferable in terms of the sourness of a wine-flavored beverage can be obtained.

[0032] In this specification, "acidity" refers to the total molar concentration of the acid in the beverage, assuming that all the acids in the beverage are monovalent acids, converted into the amount of tartaric acid. In the case of carbonated beverages, it means the acidity after degassing. The total molar concentration of the acid in the sample beverage can be measured by a known method such as titration, and can be calculated, for example, from the amount of sodium hydroxide added until the sample becomes neutral (pH 7.0). In detail, 20 mL of the sample is dispensed into a 100 mL beaker with a whole 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, 1 / 10 N sodium hydroxide solution is dropped from a burette while stirring the liquid, and the end point is when the pH meter scale indicates 7.0. The total molar concentration of the acid in the sample is then calculated from the amount of sodium hydroxide solution required to reach the end point. Furthermore, taking into consideration the total molar concentration of the obtained acids, the molecular weight of tartaric acid (for confirmation, this means free tartaric acid here) and the number of carboxylic acids, the acidity in the sample is calculated based on the following formula: acidity = total molar concentration of acids in the sample x (molecular weight of tartaric acid / number of carboxylic acids in tartaric acid). The acidity is considered to represent the degree of sourness of the wine-flavored beverage. The acidity can be adjusted using known methods such as adding acid or diluting, and an automatic titrator may be used for titration when measuring the acidity.

[0033] Typical examples of acids contained in the beverage of the present invention include citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, etc. In particular, citric acid, malic acid, and tartaric acid are preferred.

[0034] (Brix value) In this specification, the term "Brix" refers to the weight (g) of soluble solids per 100 g of solution, and is usually calculated by converting the refractive index measured at 20°C using a saccharometer or refractometer into mass / mass percent of the sucrose solution based on the conversion table of the International Commission on Uniform Methods of Sugar Analysis (ICUMSA). If a beverage has a low Brix value, the concentration of soluble solids, including sugar, is low.

[0035] In a preferred embodiment, the wine flavored beverage of the present invention has a low sugar content and a Brix value of 7.0 or less, more preferably 2.5 to 6.0, and particularly preferably 3.5 to 6.0. Generally, such a low sugar content tends to reduce the drinkability, but the present invention makes it possible to impart the complex aroma and flavor characteristic of wine even in such cases.

[0036] (Carbon dioxide) The beverage of the present invention may contain carbon dioxide gas. Carbon dioxide gas can be added to the beverage by a method commonly known to those skilled in the art, for example, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a Zuhenhagen carbonator, or spraying the beverage into a tank filled with carbon dioxide to absorb the carbon dioxide, or mixing the beverage with carbonated water. Carbon dioxide pressure can be adjusted by appropriately using these means.

[0037] When the beverage of the present invention contains carbon dioxide gas, the carbon dioxide gas 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 In the present invention, 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 sample temperature is set to 20°C, and the gas in the air in the container is degassed (sniffed) in the gas volume measuring device, shaken, and then the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure means the carbon dioxide pressure at 20°C.

[0038] (Other ingredients) The beverage of the present invention may contain other additives that are typically added to beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as they do not impair the effects of the present invention.

[0039] (Packaged beverages) The beverage of the present invention can be provided in a container-packed form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, etc. For example, a sterilized container-packed product can be produced by filling a container with the beverage of the present invention and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

[0040] (method) Another aspect of the present invention is 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 blending at least one selected from the group consisting of phellandrene, α-pinene, and β-pinene into the beverage. The other ingredients are self-evident from the above description of the beverage. Since this method can enhance the authentic feel of a wine-flavored beverage having an alcohol content of 6 v / v% or less, in another aspect, it is also a method for enhancing the authentic feel of a wine-flavored beverage.

[0041] The method for adjusting the content of at least one selected from the group consisting of phellandrene, α-pinene, and β-pinene in a beverage, and the method for adjusting the alcohol content in a beverage are self-evident from the above description of the beverage. The timing is not limited. For example, the above steps may be performed simultaneously or separately, or the order of the steps may be changed. It is sufficient that the finally obtained beverage satisfies the specified conditions. Furthermore, the preferred ranges of the contents of the above components, etc. are as described above for the beverage. Furthermore, specific examples and amounts of additional other components and parameters are also as described above for the beverage.

[0042] (Numerical range) For clarity, numerical ranges herein include their endpoints, i.e., lower and upper limits. For example, a range denoted by "1 to 2" includes 1 and 2. EXAMPLES

[0043] The present invention will be described in detail below with reference to examples of the present invention, but the present invention is not limited to the following examples.

[0044] Example 1: Test using non-alcoholic red wine flavored beverage First, a certain amount of red wine extract (1 g / L in the obtained beverage sample), concentrated red grape juice, sweetener (sucrose), acidulant (malic acid, trisodium citrate), flavoring, α-phellandrene, α-pinene, and β-pinene were mixed with water to prepare beverage samples with the compositions shown in Table 1. The alcohol content of each beverage sample was 0.00 v / v%, the Brix value was 4.0, and the acidity (in terms of tartaric acid) was 0.30 g / 100 mL.

[0045] A sensory evaluation was carried out by trained expert panelists on the resulting beverages, evaluating each beverage sample for its "authenticity (flavor and richness like a fine wine)" and "overall evaluation as a wine." Each expert panelist rated each evaluation item on a 7-point scale (evaluation criteria are as follows), and the average score was calculated for each item. For each evaluation item, an average of 2.5 points or more was considered a passing grade for "authenticity (flavor and richness like a fine wine)," and an average of 3.5 points or more was considered a passing grade for "overall evaluation as a wine." The results are shown in Table 1. In order to reduce individual differences in evaluation, the expert panelists established a common understanding in advance of the relationship between each evaluation point and flavor, etc., using standard samples corresponding to each evaluation point.

[0046] <Authenticity (flavor and thickness like fine wine)> 7: It feels very authentic 6: It feels very authentic. 5: It has a strong sense of authenticity 4: The feeling of authenticity is somewhat strong 3: It feels authentic 2: A slight sense of authenticity 1: I can't feel any of the complex aromas and flavors that are unique to wine. <Overall rating as wine> 7: Feels fruity and complex like a long-aged wine. 6: In addition to the fruity taste, you can also feel the complex taste of long-term aging. 5: In addition to the fruity taste, there is also a complex taste reminiscent of long-term aging. 4: Feel the fruitiness 3: Almost no fruitiness 2: No fruity taste 1: Not suitable for drinking

[0047] [Table 1]

[0048] First, when α-phellandrene, α-pinene, or β-pinene was not included, the authentic taste was not felt very much, and the overall evaluation as a wine was slightly below the passing mark (see Sample 1). On the other hand, it was revealed that by adding extremely small amounts (1 ppb or more) of α-phellandrene, α-pinene, or β-pinene, it is possible to impart a complex aroma and flavor characteristic of wine, and obtain a wine-flavored beverage with a high overall evaluation. However, it was shown that when the α-phellandrene content is too high, the spicy aroma becomes somewhat noticeable, and the overall evaluation as a wine tends to decrease slightly.

[0049] Example 2: Test using a non-alcoholic white wine-flavored beverage Except for using white wine extract instead of red wine extract and using white grape concentrated juice instead of red grape concentrated juice, beverage samples were prepared in the same manner as in Example 1, with the composition shown in Table 2 below. The alcohol content of each beverage sample was 0.00 v / v%, the Brix value was 4.0, and the acidity (as tartaric acid) was 0.30 g / 100 mL. The obtained beverages were then subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 2.

[0050] [Table 2]

[0051] In the white wine flavored beverages, when α-phellandrene, α-pinene, or β-pinene was not included, the authentic taste was not felt very much, and the overall evaluation as wine was slightly below the passing grade (see Sample 21). However, it was revealed that by blending α-phellandrene, α-pinene, or β-pinene, the complex aroma and flavor characteristic of wine can be imparted to the white wine flavored beverage, as in the red wine flavored beverage of Example 1, and a wine flavored beverage with a high overall evaluation can be obtained.

[0052] Example 3: Test using alcohol-containing red wine-flavored beverage The alcohol content was adjusted by adding neutral spirits, and beverage samples with the composition shown in Table 3 below were prepared according to Example 1. The Brix value of each beverage sample with an alcohol content of 3 v / v% was 4.95, and the Brix value of each beverage sample with an alcohol content of 6 v / v% was 5.90. In addition, the acidity (in terms of tartaric acid) of each beverage sample was 0.30 g / 100 mL. Thereafter, the obtained beverages were subjected to a sensory evaluation in the same manner as in Example 1. Note that the beverage samples that did not contain α-phellandrene, α-pinene, or β-pinene had the same sensory evaluation score as sample 1 in Example 1, regardless of the alcohol content. The results are shown in Table 3.

[0053] [Table 3]

[0054] It was revealed that, as in Example 1, the addition of α-phellandrene, α-pinene or β-pinene to alcohol-containing red wine-flavored beverages can impart the complex aroma and flavor characteristic of wine, resulting in a wine-flavored beverage that receives high overall evaluation.

Claims

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

2. 2. The beverage of claim 1, comprising a phellandrene content of 1 to 1000 ppb.

3. 2. The beverage of claim 1, comprising an α-pinene content of 1 to 1000 ppb.

4. 2. The beverage of claim 1, comprising a β-pinene content of 1 to 1000 ppb.

5. The beverage according to any one of claims 1 to 4, having a Brix value of 7.0 or less.

6. 1. A method for producing a wine flavored beverage, comprising: adjusting the alcohol content to 6 v / v% or less; and The method further comprises 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 enhancing the authentic taste of a wine-flavored beverage having an alcohol content of 6 v / v% or less, comprising: The method further 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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