Beverage

Abstract

To provide a beer taste beverage that contains cannabidiol and still enables perception of adequate smoothness (mildness).SOLUTION: A beverage includes cannabidiol and geraniol, and has a geraniol content of 7 μg / L or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] In order to impart functionality to beverages, components having physiological activity are blended. For example, Patent Document 1 discloses a non-alcoholic beer-taste beverage containing γ-aminobutyric acid (GABA) and dietary fiber, having a GABA content of 500 ppm or less and a dietary fiber content of 0.1% by mass or more. GABA is a component known to have effects such as blood pressure lowering, mental calming, improvement of kidney and liver functions, and promotion of alcohol metabolism.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Cannabidiol (CBD), one of the components contained in cannabis, has recently attracted attention as a component having a relaxing effect (sedative effect) and a stress-relieving effect. When the inventor was examining beverages containing CBD, it was found that beverages containing CBD have a problem that smoothness (mildness) is hardly felt.

[0005] Therefore, an object of the present invention is to provide a beverage that contains cannabidiol (CBD) and yet sufficiently feels smoothness (mildness).

Means for Solving the Problems

[0006] The present invention relates to a beverage containing cannabidiol (CBD) and geraniol, wherein the content of geraniol is 7 μg / L or more.

[0007] Since the above beverage contains a specific amount of geraniol, a smoothness (mild feeling) can be fully felt while containing CBD. In addition, by containing a specific amount of geraniol, effects such as a refreshing feeling can be fully felt and an excellent balance as a beverage can be obtained. Furthermore, since the above beverage contains CBD, it is expected to exhibit functions such as the relaxation effect (sedative effect) and stress-relieving effect of CBD.

[0008] The above beverage may have a purine content of 2.0 mg / 100 mL or less. Since the above beverage contains a specific amount of geraniol, the above-described effects can be achieved even with a low purine content.

[0009] The content of geraniol in the above beverage may be 30 μg / L or more. When the content of geraniol is within this range, the effect of fully feeling smoothness (mild feeling) is more significantly exhibited. In addition, the effect of fully feeling a refreshing feeling and the effect of excellent balance as a beverage are also more significantly exhibited.

[0010] The above beverage may further contain myrcene. Even if the above beverage further contains myrcene, the effects of fully feeling smoothness (mild feeling), a refreshing feeling, and excellent balance as a beverage are exhibited.

[0011] The content of myrcene in the above beverage may be 100 μg / L or less. When containing myrcene and the content of myrcene is within this range, the effects of fully feeling smoothness (mild feeling), a refreshing feeling, and excellent balance as a beverage are more significantly exhibited.

[0012] The above beverage may have a purine content of less than 0.5 mg / 100 mL. Even if the purine content is less than 0.5 mg / 100 mL, the above-described effects can be exhibited.

[0013] The above beverage may be a beer-taste beverage.

[0014] The above beverage may be a non-alcoholic beverage.

[0015] The above beverage may not use malt as a raw material.

[0016] The present invention includes, for example, the following inventions. [1] A beverage containing cannabidiol and geraniol, wherein the content of the geraniol is 7 μg / L or more. [2] The beverage according to [1], having a purine content of 2.0 mg / 100 mL or less. [3] The beverage according to [1] or [2], wherein the content of the geraniol is 30 μg / L or more. [4] The beverage according to any one of [1] to [3], further containing myrcene. [5] The beverage according to [4], wherein the content of the myrcene is 100 μg / L or less. [6] The beverage according to any one of [1] to [5], having a purine content of less than 0.5 mg / 100 mL. [7] The beverage according to any one of [1] to [6], being a beer-taste beverage. [8] The beverage according to any one of [1] to [7], being a non-alcoholic beverage. [9] The beverage according to any one of [1] to [8], not using malt as a raw material.

Advantages of the Invention

[0017] According to the present invention, it is possible to provide a beverage that contains cannabidiol and yet fully conveys a smooth (mild) feeling.

Mode for Carrying Out the Invention

[0018] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0019] 〔Beverage〕 The beverage according to the present embodiment contains cannabidiol (CBD) and geraniol, and the content of geraniol is 7 μg / L or more.

[0020] Cannabidiol is a compound also referred to as 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-5-pentylbenzene-1,3-diol. In this specification, cannabidiol is also referred to as CBD.

[0021] The cannabidiol blended in the beverage according to the present embodiment may be extracted and / or purified from plants (for example, plants belonging to the genus Cannabis of the Cannabaceae family), etc., or may be chemically synthesized. The cannabidiol blended in the beverage according to the present embodiment may be, for example, a commercially available product.

[0022] The content of cannabidiol in the beverage according to this embodiment may be, for example, 1 mg / L or more and 150 mg / L or less based on the total amount of the beverage. By having the cannabidiol content within this range, it can be expected that the functions such as the relaxing effect (sedative effect) and stress-relieving effect of cannabidiol will be exerted. From the same perspective, the content of cannabidiol in the beverage according to this embodiment may be 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, or 60 mg / L or more based on the total amount of the beverage. Further from the same perspective, the content of cannabidiol in the beverage according to this embodiment may be 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, or 65 mg / L or less based on the total amount of the beverage.

[0023] The content of cannabidiol in the beverage can be measured, for example, by high performance liquid chromatography (HPLC) equipped with an ultraviolet (UV) detector.

[0024] The content of cannabidiol in the beverage according to this embodiment can be adjusted, for example, by a method of adding cannabidiol so that the content falls within the above range when manufacturing the beverage by a conventional method. When adding cannabidiol, for example, cannabidiol itself may be added, or a composition containing cannabidiol (for example, a water-soluble processed powder, an oil blended with cannabidiol) may be added.

[0025] Geraniol is a compound also known as trans-3,7-dimethyl-2,6-octadien-1-ol. The content of geraniol in the beverage according to this embodiment may be 7 μg / L or more based on the total amount of the beverage. Thereby, the purine content is low, and while containing CBD, a smoothness (mild feeling) can be sufficiently felt. Also, an effect of sufficiently feeling a refreshing feeling and an effect of excellent balance as a beverage can be obtained.

[0026] Since the effects of sufficiently feeling a smoothness (mild feeling) while containing CBD, sufficiently feeling a refreshing feeling, and excellent balance as a beverage become more prominent, the content of geraniol in the beverage according to this embodiment may be 10 μg / L or more, 15 μg / L or more, 20 μg / L or more, 25 μg / L or more, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, or 95 μg / L or more based on the total amount of the beverage. From the same viewpoint, the content of geraniol in the beverage according to this embodiment may be 2000 μg / L or less, 1900 μg / L or less, 1800 μg / L or less, 1700 μg / L or less, 1600 μg / L or less, 1500 μg / L or less, 1400 μg / L or less, 1300 μg / L or less, 1200 μg / L or less, 1100 μg / L or less, 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 700 μg / L or less, 600 μg / L or less, or 500 μg / L or less based on the total amount of the beverage.

[0027] The content of geraniol in the beverage can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0028] The geraniol content in the beverage according to this embodiment can be adjusted, for example, by a method such as adding geraniol so that the content is within the above range when manufacturing the beverage by a conventional method. When adding geraniol, for example, geraniol itself may be added, or a composition containing geraniol (for example, a fragrance composition) may be added.

[0029] The purine content in the beverage according to this embodiment may be 2.0 mg / 100 mL or less, and for example, less than 2.0 mg / 100 mL, 1.9 mg / 100 mL or less, 1.8 mg / 100 mL or less, 1.7 mg / 100 mL or less, 1.6 mg / 100 mL or less, 1.5 mg / 100 mL or less, 1.4 mg / 100 mL or less, 1.3 mg / 100 mL or less, 1.2 mg / 100 mL or less, 1.1 mg / 100 mL or less, 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.7 mg / 100 mL or less, 0.6 mg / 100 mL or less, 0.5 mg / 100 mL or less, or less than 0.5 mg / 100 mL. The purine content in the beverage according to this embodiment may be, for example, 0 mg / 100 mL, more than 0 mg / 100 mL, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more.

[0030] In this specification, the purine content means the total content of four purine bases, namely adenine, xanthine, guanine, and hypoxanthine. The purine content in the beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0031] The purine content in the beverage according to this embodiment can be adjusted, for example, by a method of selecting the type and amount of raw materials so that the content is within the above range when manufacturing the beverage by a conventional method, a method of removing purines (for example, a method of treating with a purine adsorbent such as activated carbon), and a method of arbitrarily combining these.

[0032] The beverage according to this embodiment preferably contains little or no tetrahydrocannabinol. Tetrahydrocannabinol is a compound also known as (-)-(6aR,10aR)-6,6,9-trimethyl-3-pentyl-6a,7,8,10a-tetrahydro-6H-benzo[c]chromen-1-ol. In this specification, tetrahydrocannabinol is also referred to as THC. THC is known to have a psychoactive effect and is a component contained in plants belonging to the genus Cannabis of the Cannabaceae family, similar to cannabidiol.

[0033] The content of tetrahydrocannabinol in the beverage according to this embodiment is preferably 0.3% or less, more preferably less than 0.3%, still more preferably 0.2% or less, even more preferably less than 0.2%, even more preferably 0.1% or less, particularly preferably 0.01% or less, and most preferably 0.00% (not contained at all).

[0034] The content of tetrahydrocannabinol in the beverage can be measured, for example, by high-performance liquid chromatography (HPLC) equipped with an ultraviolet (UV) detector.

[0035] The beverage according to this embodiment may further contain myrcene. Myrcene is a compound also known as 7-methyl-3-methyleneocta-1,6-diene.

[0036] When the beverage according to the present embodiment contains millisen, the millisen content of the beverage according to the present embodiment may be, for example, more than 0 μg / L and 1500 μg / L or less based on the total amount of the beverage. Since the effects of feeling a sufficient smoothness (mildness) while containing CBD, feeling a sufficient refreshing feeling, and having excellent balance as a beverage become more prominent, the millisen content of the beverage according to the present embodiment is, for example, 1400 μg / L or less, 1300 μg / L or less, 1200 μg / L or less, 1100 μg / L or less, 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 700 μg / L or less, 600 μg / L or less, 500 μg / L or less, 400 μg / L or less, 300 μg / L or less, 200 μg / L or less, 100 μg / L or less, 90 μg / L or less, 80 μg / L or less, 70 μg / L or less, 60 μg / L or less, 50 μg / L or less, 40 μg / L or less, 30 μg / L or less, or 20 μg / L or less based on the total amount of the beverage. From the same point of view, the millisen content of the beverage according to the present embodiment may be, for example, 0.5 μg / L or more, 1 μg / L or more, 2 μg / L or more, 2.5 μg / L or more, 3 μg / L or more, 3.5 μg / L or more, 4 μg / L or more, 4.5 μg / L or more, or 5 μg / L or more based on the total amount of the beverage.

[0037] The millisen content in the beverage can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0038] The millisen content can be adjusted, for example, by a method of adding millisen so that the content is within the above range when manufacturing the beverage by a conventional method. For the addition of millisen, for example, millisen itself may be added, or a composition containing millisen (for example, a flavor composition) may be added.

[0039] The beverage according to this embodiment may further contain components other than the above components (other components) as long as the effects of the present invention are not impaired. Examples of other components include fruit juices that can be usually blended in beverages (such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, sudachi, ume, apple, strawberry, peach, yellow peach, grape, plum, pomegranate, blueberry, blackcurrant, cranberry, maqui berry, mango, pineapple, kiwi, pear, etc.), flavors, milk-derived raw materials, bittering agents, colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, salts, etc. Examples of bittering agents include hops, iso-α acids, caffeine, gentiana extract, peptides, theobromine, naringin, nigaaki extract, niga yomogi extract, cinchona extract, etc. Examples of colorants include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, synthetic pigments. Examples of sweeteners include fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, glycogen, starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, zructin, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame. Examples of antioxidants include vitamin C, vitamin E, polyphenols. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate.

[0040] The beverage according to this embodiment may not use malt as a raw material.

[0041] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0042] The alcohol content of the alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. Further, the alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0043] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, may be 0.7 v / v% or less, may be 0.5 v / v% or less, may be 0.3 v / v% or less, may be 0.1 v / v% or less, and may even be less than 0.005 v / v% (0.00 v / v%). Further, the alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0044] The alcohol content of the beverage can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision), or the method described in the National Tax Agency's Prescribed Analysis Method "3-4 Alcohol Content". The alcohol content of the beverage can be adjusted, for example, by adding alcohol (such as raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing), setting fermentation conditions, and the like.

[0045] The beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kgf / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm 2 ) or more. When it is foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kgf / cm 2 ).

[0046] The beverage according to this embodiment may be a chu-hai flavored beverage, a citrus flavored beverage, a beer flavored beverage, or the like.

[0047] In this specification, the "chu-hai flavored beverage" refers to a beverage that exhibits the taste and aroma similar to chu-hai, and gives the drinker a feeling of drinking chu-hai when consumed. The flavor of chu-hai includes flavors such as sour and cocktail.

[0048] In this specification, the "citrus flavored beverage" refers to a beverage that contains citrus juice or citrus flavor, or exhibits the taste and aroma similar to a beverage containing citrus juice or citrus flavor, and gives the drinker a feeling of drinking a beverage containing citrus juice or citrus flavor when consumed.

[0049] As used herein, the "beer-taste beverage" refers to a beverage that exhibits the taste and aroma of beer or something like beer, and gives the drinker a feeling of drinking beer when consumed. Examples of beer-taste beverages include, but are not limited to, those classified as "fizzy alcoholic beverages" (beer, sparkling wine, and other fizzy alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Note that examples of the other fizzy alcoholic beverages mentioned above include "(1) Other fermented fizzy beverages" and "(2) Liqueurs (fizzy)". In addition, beer-taste beverages may include beverages and soft drinks that exhibit a beer-like flavor and aroma but do not belong to the fizzy alcoholic beverages defined by the Liquor Tax Act. The beer-taste beverage according to the present embodiment is not limited to those exemplified above.

[0050] The bitterness value (BU) of the beverage according to the present embodiment may be, for example, 0.0 or more and 100.0 or less. The BU of the beverage according to the present embodiment may be, for example, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 30.0 or less, or 20.0 or less, and may be 0.0 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 10.0 or more, or 15.0 or more.

[0051] The bitterness value of the beverage according to the present embodiment can be measured by the method described in "8.15 Bitterness value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used.

[0052] The beverage according to the present embodiment may be a fermented beverage or a non-fermented beverage. A fermented beverage is produced through fermentation by yeast or the like. A non-fermented beverage is produced without fermentation by yeast or the like. Note that non-fermented beverages include beverages produced by blending alcohol (e.g., distilled alcohol such as spirits and alcohol for raw materials) without fermentation by yeast or the like.

[0053] The beverage according to this embodiment can be provided in a container. The container can be any container that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. In addition, glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be applied as the container. The capacity of the container is not particularly limited, and any currently circulating containers can be applied. Note that from the point that it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0054] The beverage according to this embodiment may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is something that can be drunk directly after opening the lid. RTS is something that is drunk by diluting it with ice, water, carbonated water, hot water, etc.

[0055] 〔Method for manufacturing beverage〕 The beverage according to this embodiment can be manufactured according to conventional methods, except for containing cannabidiol (CBD) in the beverage, adjusting the content of geraniol to 7 μg / L or more, adjusting the purine content to 2.0 mg / 100 mL or less, and optionally containing myrcene in the beverage and adjusting the contents of CBD, tetrahydrocannabinol (THC), and myrcene within the above-mentioned ranges.

[0056] A manufacturing method (method by blending) according to an embodiment includes, for example, a blending step of blending one or a combination of two or more selected from water, CBD, geraniol, and optionally myrcene, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, fermentation broth obtained by brewing), and / or other components described above into a raw material tank.

[0057] The compounding process may include adjusting the compounding amount of geraniol so that the content of geraniol is 7 μg / L or more based on the total amount of the beverage. The compounding process may also include adjusting so that the purine content becomes 2.0 mg / 100 mL or less. The purine content can be adjusted by adjusting (including not compounding) the compounding amount of the raw material containing purine. The compounding process may include, if necessary, adjusting the compounding amounts of CBD and myrcene so that the contents of CBD, THC, and myrcene are within the above-described ranges. The THC content can be adjusted by using a CBD raw material that does not contain THC or, even in the case of a CBD raw material containing THC, adjusting the compounding amount.

[0058] For CBD, CBD itself may be compounded, or it may be compounded as a composition containing CBD (for example, a water-soluble processed powder, an oil containing cannabidiol). For geraniol, geraniol itself may be compounded, or it may be compounded as a composition containing geraniol (for example, a fragrance composition). Similarly, for myrcene, myrcene itself may be compounded, or it may be compounded as a composition containing myrcene (for example, a fragrance composition).

[0059] The manufacturing method according to this embodiment may further include a filtering step of filtering the mixed liquid obtained by mixing each component in the compounding step, a first sterilization step of sterilizing the filtrate filtered in the filtering step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, and plastic bottles, and a second sterilization step of sterilizing the filtrate filled in the containers together with the containers.

[0060] For the mixing process, while stirring with a stirrer or the like, the components may be mixed so that they are well blended. Also, the filtration process can be carried out, for example, by a general filter or strainer. From the perspective of processing speed and the like, the first sterilization process may be carried out by plate sterilization, and if the same processing can be carried out, it is applicable without being limited to this. The filling process may be carried out in a clean room maintained at a cleanliness level usually practiced in the production of beverages. The second sterilization process can be carried out by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heat sterilization process. Examples of non-heat sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform aseptic filling without performing a sterilization process.

[0061] The production method (brewing method) in other embodiments includes, for example, a charging process, a fermentation process, and a post-fermentation process. The charging process is a process of obtaining a pre-fermentation liquid. The fermentation process is a process of fermenting the raw material liquid with yeast. The post-fermentation process is a process of performing various post-fermentation treatments (for example, filtration, sterilization, addition of various additives (for example, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts), etc.).

[0062] In the brewing method, the inclusion of cannabidiol (CBD) in the beverage, the adjustment of the geraniol content to 7 μg / L or more, and, if necessary, the inclusion of myrcene in the beverage and the adjustment of the contents of CBD, tetrahydrocannabinol (THC), and myrcene within the above-mentioned ranges can be achieved, for example, by adding CBD, geraniol, and, if necessary, myrcene to the raw material liquid in any process. The adjustment of the THC content can be carried out by using a CBD raw material that does not contain THC or, even in the case of a CBD raw material containing THC, by adjusting the blending amount. The adjustment of the purine body content to 2.0 mg / 100 mL or less can be carried out by methods such as selecting the type and amount of raw materials, adjusting fermentation conditions (for example, adding enzyme agents), and, in the post-fermentation process, removing purine bodies (for example, treating with a purine body adsorbent such as activated carbon).

[0063] CBD may be added as CBD itself or as a composition containing CBD (for example, a water-soluble processed powder, an oil blended with cannabidiol). Similarly, geraniol may be added as geraniol itself or as a composition containing geraniol or a precursor (for example, a fragrance composition, hops). Similarly, myrcene may be added as myrcene itself or as a composition containing myrcene or a precursor (for example, a fragrance composition, hops).

[0064] Taking the case where the beverage according to this embodiment is a beer-taste beverage as an example, the brewing method will be described in more detail.

[0065] In the charging step, a pre-fermentation liquid is obtained using raw materials and charging water (the water used in the charging step). That is, the charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include, in this order, a saccharification step of producing mash from raw materials and charging water, a filtration step of filtering the mash to obtain a sugar-containing liquid, a boiling step of boiling the sugar-containing liquid, a removal step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0066] In the saccharification step, after charging the raw materials and the charging water, the temperature is adjusted to 50 to 76°C and the step of maintaining the temperature is included. In this step, for example, the temperature is maintained at 50 to 76°C for 1 to 200 minutes. Thereby, for example, the saccharification of the raw materials proceeds, soluble components elute, and mash containing components necessary for yeast metabolism is obtained. The mash obtained in the saccharification step is filtered in the filtration step to become a sugar-containing liquid.

[0067] In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of the above-mentioned wheat raw materials and the like, and is unfermented. Wort can be obtained, for example, through the steps of mixing the above-mentioned raw materials such as wheat raw materials and water, saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and filtering the saccharified liquid.

[0068] In the removal step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removal step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated in the boiling step, and when hops are added in the boiling step as described later, hop dregs and the like. The removal step may be carried out in the whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. In the removal step, hops described later may be added to the post-boiling liquid.

[0069] In the production method according to one embodiment, an enzyme agent may be used as needed. Examples of the enzyme agent include polysaccharide-degrading enzymes (for example, α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase), and proteolytic enzymes (protease). The enzyme agent may be used alone or in combination of multiple types.

[0070] The fermentation step is a step of fermenting the pre-fermentation liquid with yeast. Through the fermentation step, a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast is obtained. In the fermentation step, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast. The yeast used in the fermentation step may be ordinary beer yeast.

[0071] In the method for producing a beer - flavored beverage according to this embodiment, hops may be added. As the hops to be added, for example, dried hops, hop pellets, or hop extracts can be used. The hops may be processed hop products such as low - alpha hops, hexahops, tetra hops, isomerized hop extracts, etc. The addition of hops may be carried out in any of the charging step, the fermentation step, or the post - fermentation step after the fermentation step, and may be carried out multiple times. Examples of the method for adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping. Kettle hopping means adding hops during the temperature rise of the pre - fermentation liquid or at the initial stage of boiling. Late hopping means adding hops near the end of boiling. Dry hopping means adding hops after the start of the fermentation step. The hops may be added directly or added after being placed in a net - shaped bag.

[0072] In the production method according to this embodiment, as a post - fermentation step, it may include a step of aging and cooling the post - fermentation liquid, and a step of filtering the post - fermentation liquid. By carrying out the filtering step, insoluble solids, yeast, etc. can be removed from the post - fermentation liquid.

[0073] In the production method according to this embodiment, as another post - fermentation step, heating (sterilization), etc. may be performed on the post - fermentation liquid (or the post - fermentation liquid after the filtering step).

[0074] In the manufacturing method according to this embodiment, the CBD content may be adjusted within the above range, for example, by adding it to the post-fermentation liquid. In the manufacturing method according to this embodiment, the geraniol content may be adjusted by adding geraniol to the raw material liquid (including the post-fermentation liquid), or may be adjusted by selecting the type of hop, the amount used, the timing of use, etc. In the manufacturing method according to this embodiment, the myrcene content may be adjusted by adding myrcene to the raw material liquid (including the post-fermentation liquid), or may be adjusted by selecting the type of hop, the amount used, the timing of use, etc. The THC content can be adjusted by using a CBD raw material that does not contain THC, or by adjusting the addition amount even in the case of a CBD raw material that contains THC.

[0075] For CBD, CBD itself may be added, or it may be added as a composition containing CBD (for example, a water-soluble processed powder, an oil blended with cannabidiol). Similarly, for geraniol, geraniol itself may be added, or it may be added as a composition containing geraniol or a precursor (for example, a fragrance composition, hop). Similarly, for myrcene, myrcene itself may be added, or it may be added as a composition containing myrcene or a precursor (for example, a fragrance composition, hop).

[0076] In the manufacturing method according to this embodiment, the purine content may be adjusted within the above range, for example, by selecting the type and amount of raw materials so that the content is within the above range. Also, the purine content may be adjusted within the above-mentioned range by appropriately selecting the type of raw material, the amount used, the type of enzyme agent, the activated carbon treatment conditions (for example, the type of activated carbon, the activated carbon concentration, the stirring speed, etc.), or the type of adsorbent for purine bodies.

[0077] 〔Method for improving the smoothness (mildness) of a beverage containing cannabidiol〕 The beverage according to this embodiment has the effect that although it contains cannabidiol, a smoothness (mildness) can be sufficiently felt. Therefore, the present invention can also be regarded as a method for improving the smoothness (mildness) of a beverage containing cannabidiol, which includes adjusting the content of geraniol in the beverage to 7 μg / L or more, and the beverage contains cannabidiol.

[0078] The above-described method may, if necessary, include containing myrcene in the beverage, and adjusting the contents of cannabidiol, tetrahydrocannabinol, and myrcene, as well as the purine content, within the above-described ranges.

[0079] As specific aspects and the like in the above-described method, the aspects described in the beverage and the method for manufacturing the beverage can be applied without limitation.

Example

[0080] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0081] [Test Example 1: Preparation and Evaluation of Beverage] To a base carbonated solution obtained by mixing pure water, carbonated water, water-soluble dietary fiber, caramel pigment, acesulfame K, and lactic acid, iso-α acid (hop extract) was added so as to have a bitterness value (BU) shown in Table 1, and further geraniol, myrcene, and CBD (water-dispersible cannabidiol of OFF Co., Ltd.) were added so as to have the concentrations shown in Table 1, and the beverages of Test Example 1-1 and Test Example 1-2 were prepared by filling them into 350 mL aluminum cans. The gas pressure was 2.3 kgf / cm 2 It was. The bitterness value (BU), CBD content, purine content, geraniol content, and myrcene content of the beverages of Test Example 1-1 and Test Example 1-2 are values calculated from the raw material composition and the addition amounts of the respective components.

[0082] Malted barley and hops were used to prepare wort according to a conventional method. The prepared wort, carbonated water, water-soluble dietary fiber, and lactic acid were mixed, and CBD (water-dispersible cannabidiol from OFF Co., Ltd.) was added to achieve the concentrations shown in Table 1, and then filled into 350 ml aluminum cans to prepare the beverages of Test Examples 1-3. The gas pressure was 2.3 kgf / cm 2 was used. The bitterness value (BU) of the beverages of Test Examples 1-3 was measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). The purine content of the beverages of Test Examples 1-3 was measured by HPLC. The geraniol content and myrcene content of the beverages of Test Examples 1-3 were measured by SPME-GC-MS. The CBD content of the beverages of Test Examples 1-3 was a value calculated from the added amount.

[0083] For the beverages of Test Examples 1-1 to 1-3, sensory evaluations were conducted on the evaluation items of "Smoothness (Mildness)", "Refreshing Feeling", and "Overall Evaluation". The sensory evaluations were conducted by 4 selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was used as the evaluation score. Also, for all evaluation items, the score of the beverage of Test Example 1-1 was set to 2 points and fixed, and based on this, the other beverages were evaluated.

[0084] "Smoothness (Mildness)" is the feeling that the astringency and off-flavors are reduced and smoothness is felt when drinking, indicating that the higher the score, the stronger the feeling of smoothness (mildness). "Refreshing Feeling" is the feeling that the mouthfeel is refreshing when drinking, and it is felt that the refreshing feeling varies due to the interaction with the CBD content, purine content, geraniol content, and myrcene content, indicating that the higher the score, the stronger the refreshing feeling. "Overall Evaluation" is an evaluation based on the balance of the entire beverage, indicating that the higher the score, the better the balance of the beverage. The results are shown in Table 1.

[0085]

Table 1

[0086] As shown in Table 1, it became clear that beverages containing CBD had problems such as a low score for smoothness (mildness) and difficulty in feeling smoothness (mildness). Further, this problem was prominent in the beverages of Test Example 1-1 and Test Example 1-2 with a low purine body content (2.0 mg / 100 mL or less).

[0087] [Test Example 2: Preparation and Evaluation of Beverages] To the base carbonated solution prepared in the same manner as in Test Example 1, iso-α acids (hop extract) were added to achieve the bitterness value (BU) shown in Table 2, and geraniol and CBD (water-dispersible cannabidiol from OFF Co., Ltd.) were further added to achieve the concentrations shown in Table 2, and the beverages of Test Example 2-1 to Test Example 2-6 were prepared by filling 350 mL aluminum cans. The gas pressure was 2.3 kgf / cm 2 It was as follows. The bitterness value (BU), CBD content, purine body content, and geraniol content of the beverages of Test Example 2-1 to Test Example 2-6 are values calculated from the raw material composition and the addition amounts of each component.

[0088] For the beverages of Test Example 2-1 to Test Example 2-6, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for all evaluation items, the score of the beverage of Test Example 1-1 was set to 2 points and fixed, and the other beverages were evaluated based on this, which was the same as in Test Example 1. The results are shown in Table 2.

[0089]

Table 2

[0090] As shown in Table 2, in the beverage containing CBD, by containing geraniol at 7 μg / L or more (Test Examples 2-2 to 2-6), the score for smoothness (mildness) became high, and smoothness (mildness) could be fully felt. In particular, in the beverages containing geraniol at 30 μg / L or more (Test Examples 2-3 to 2-6), this effect was remarkable. In addition, in the beverage containing CBD, by containing geraniol at 7 μg / L or more (Test Examples 2-2 to 2-6), the scores for refreshing feeling and overall evaluation also improved, and it was excellent in refreshing feeling and also excellent in the balance as a beverage.

[0091] [Test Example 3: Preparation and Evaluation of Beverages] To the base carbonated solution prepared in the same manner as in Test Example 1, iso-α acid (hop extract) was added so as to have the bitterness value (BU) shown in Table 3, and further geraniol, myrcene, and CBD (water-dispersible cannabidiol from OFF Co., Ltd.) were added so as to have the concentrations shown in Table 3, and the beverages of Test Examples 3-1 to 3-6 were prepared by filling them into 350 mL aluminum cans. The gas pressure was 2.3 kgf / cm 2 It was. The bitterness value (BU), CBD content, purine content, geraniol content, and myrcene content of the beverages of Test Examples 3-1 to 3-6 are values calculated from the raw material composition and the addition amounts of each component.

[0092] For the beverages of Test Examples 3-1 to 3-6, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for all evaluation items, the score of the beverage of Test Example 1-1 was set to 2 points and fixed, and it was the same as in Test Example 1 that the other beverages were evaluated based on this. The results are shown in Table 3.

[0093]

Table 3

[0094] As shown in Table 3, in beverages containing CBD and geraniol at 7 μg / L or more, even when further containing myrcene, the effects of being excellent in smoothness (mildness), being excellent in refreshing feeling, and being excellent in balance as a beverage were exhibited. Particularly, in beverages with a myrcene content of 100 μg / L or less (Test Examples 3-2 to 3-4 and Test Example 3-6), compared with the beverage without myrcene (Test Example 3-1), the effects of being excellent in smoothness (mildness), being excellent in refreshing feeling, and being excellent in balance as a beverage became more prominent.

Claims

1. containing cannabidiol and geraniol, a beverage having a content of the geraniol of 7 μg / L or more.

2. The beverage according to claim 1, having a purine content of 2.0 mg / 100 mL or less.

3. The beverage according to claim 1 or 2, having a content of the geraniol of 30 μg / L or more.

4. The beverage according to claim 1 or 2, further containing myrcene.

5. The beverage according to claim 4, having a content of the myrcene of 100 μg / L or less.

6. The beverage according to claim 1 or 2, having a purine content of less than 0.5 mg / 100 mL.

7. The beverage according to claim 1 or 2, being a beer - flavored beverage.

8. The beverage according to claim 1 or 2, being a non - alcoholic beverage.

9. The beverage according to claim 1 or 2, not using malt as a raw material.

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