Non-alcoholic or low-alcohol drinks

Abstract

To provide a novel technology capable of enhancing the body feeling felt when drinking alcohol-free or low-alcohol beverages (for example, 3.5 v / v % or less). [Solution] A carbonated beverage that is alcohol-free or has an alcohol content of 3.5 v / v% or less, and contains methylheptenone and sodium.

Description

[Technical Field]

[0001] The present invention relates to alcohol-free and low alcohol beverages. [Background technology]

[0002] Recently, diverse drinking styles, such as changing the type of drink depending on one's constitution, mood, the occasion, etc., have become more widespread. In addition to alcohol-free drinks, also known as non-alcoholic drinks, low-alcohol drinks, also known as low-alcohol drinks, have been proposed (for example, Patent Document 1 and Patent Document 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-92167 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-249560 Summary of the Invention [Problem to be solved by the invention]

[0004] One of the objects of the present invention is to provide a novel technique that can enhance the body felt when drinking alcohol-free or low-alcohol beverages (e.g., 3.5 v / v % or less). [Means for solving the problem]

[0005] The inventors of the present invention have noticed that non-alcoholic or low-alcoholic beverages (e.g., 3.5% v / v or less) lack a full-bodied feel when drinking. It is also desirable to enhance the full-bodied feel of these beverages while maintaining their drinkability. As a result of extensive research, the present inventors have found that by adding methylheptenone and sodium to a beverage, the body of the beverage can be improved without impairing drinkability.

[0006] In this specification, "body" refers to a sensation that can also be expressed as "alcoholic." In alcoholic beverages, compared to non-alcoholic beverages, this sensation is derived from ethanol and components produced during brewing, and the taste and aroma are perceived as being stronger (this can also be expressed as the taste and aroma being perceived as being richer). Body has the same meaning as this sensation, and if the taste or aroma is perceived more strongly when drinking compared to a control, it can be expressed as having an increased body. Drinkability refers to the sensation of ease of drinking a beverage. If a beverage feels less stuck in the throat and is easier to swallow than a control, it can be said that drinkability has increased.

[0007] The gist of the present invention is as follows. [1] A carbonated beverage that does not contain alcohol or has an alcohol content of 3.5 v / v% or less, Methylheptenone, The carbonated beverage contains sodium. [2] The ratio of the methylheptenone concentration to the sodium concentration is 0.02 x 10 -3 3x10 or more -3 The carbonated beverage described in [1] below. [3] The carbonated beverage according to [1] or [2], wherein the concentration of methylheptenone is 10 ppb or more and 150 ppb or less. [4] The carbonated beverage according to [1] or [2], wherein the sodium concentration is 50 ppm or more and 500 ppm or less. [5] The carbonated beverage according to [1] or [2], having an acidity of 0.1g / 100ml or more and 0.6g / 100ml or less. [6] The carbonated beverage according to [1] or [2], having a sweetness level of 1 or more and 6 or less. [7] The carbonated beverage according to [1] or [2], wherein the ratio of sweetness to acidity is 1 or more and 60 or less. [8] The carbonated beverage according to [1] or [2], containing carbon dioxide gas at a concentration of 1.5 gas volumes or more and 3.6 gas volumes. [9] A method for enhancing the body of a carbonated beverage that does not contain alcohol or has an alcohol content of 3.5 v / v% or less, comprising adding methylheptenone and sodium to the carbonated beverage. [Effects of the Invention]

[0008] According to the present invention, a novel technique can be provided that can enhance the body felt when drinking alcohol-free or low-alcohol beverages (for example, 3.5 v / v % or less). DETAILED DESCRIPTION OF THE INVENTION

[0009] One embodiment of the present invention will be described in detail below.

[0010] The beverage of this embodiment contains substantially no alcohol, or contains alcohol such as ethanol but with a low alcohol content, for example, 3.5 v / v % (volume %) or less. The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). When alcohol is contained, the beverage is produced by blending water with an alcohol source, such as a base alcoholic beverage. The base alcoholic beverage is not particularly limited, but examples thereof include distilled alcoholic beverages. Examples of distilled alcoholic beverages include gin, whiskey, brandy, shochu, spirits, and brewer's alcohol. For example, one or more of these may be contained in the beverage of this embodiment.

[0011] The beverage of this embodiment may be a carbonated beverage. As used herein, a carbonated beverage refers to a beverage containing dissolved carbon dioxide (carbonate gas). The carbon dioxide volume of the carbonated beverage of this embodiment is not particularly limited, but from the viewpoint of improving drinkability, it is preferably 1.5 or more and 3.6 or less.

[0012] Here, carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. Carbon dioxide volume can be measured, for example, using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. Gas Volume Measuring Device GVA-500A). Specifically, after the sample is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release the gas (sniff), the stopcock is immediately closed, and the sample is shaken vigorously. The carbon dioxide volume can be obtained by calculating the value when the pressure becomes constant.

[0013] The beverage of this embodiment contains methylheptenone and sodium. Methylheptenone (6-Methyl-5-hepten-2-one) is a compound classified as an aliphatic ketone. In this embodiment, the ratio of the methylheptenone concentration to the sodium concentration (methylheptenone concentration / sodium concentration) is 0.02×10 -3 3x10 or more -3 From the viewpoint of achieving both improved drinkability and full-bodied taste, it is preferable that the above-mentioned range is not more than 100%. Furthermore, the concentration of methylheptenone is preferably 10 ppb or more and 150 ppb or less from the viewpoint of imparting a body feeling. Furthermore, it is preferable that the sodium concentration be 50 ppm or more and 500 ppm or less from the viewpoint of imparting a body.

[0014] The concentration of methylheptenone can be adjusted, for example, by changing the amount of methylheptenone added to the beverage. The concentration of methylheptenone can be calculated based on the composition of the raw materials, or can be obtained by gas chromatography mass spectrometry, for example, by the method shown in the Examples.

[0015] The sodium content can be adjusted, for example, by adding a sodium source substance or a composition containing such a substance. Examples of compositions containing a sodium source substance include table salt, natural water such as seawater, and rock salt. Examples of sodium sources include sodium salts, specifically sodium chloride, sodium citrate, sodium bicarbonate, sodium malate, sodium tartrate, sodium lactate, sodium gluconate, sodium ascorbate, sodium glutamate, and sodium aspartate. The sodium content can be calculated based on the composition of the raw materials, or can be obtained by inductively coupled plasma mass spectrometry (ICP-MS), for example, by the method shown in the Examples.

[0016] In this embodiment, in addition to methylheptenone and sodium, other components may be appropriately contained in the beverage as needed within the scope that allows the object of the present invention to be achieved. Other components contained in the beverage of this embodiment may include, in addition to water, components typically contained in beverages, such as sweeteners such as sugars and high-intensity sweeteners, acidulants, fruit juice, flavorings, vitamins, coloring agents, antioxidants, emulsifiers, preservatives, salt, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, etc. The pH and other parameters can be appropriately determined by those skilled in the art and are not particularly limited. On the other hand, in this embodiment, from the viewpoint of achieving both drinkability and body, the acidity of the beverage is preferably 0.6 g / 100 ml or less, more preferably 0.5 g / 100 ml or less, even more preferably 0.45 g / 100 ml or less, even more preferably 0.4 g / 100 ml or less, and preferably 0.1 g / 100 ml or more, more preferably 0.15 g / 100 ml or more, even more preferably 0.2 g / 100 ml or more, and even more preferably 0.25 g / 100 ml or more. From the viewpoint of achieving both drinkability and full-bodiedness, the sweetness of the beverage is preferably 6 g / 100 ml or less, more preferably 5 g / 100 ml or less, even more preferably 4 g / 100 ml or less, and preferably 1 g / 100 ml or more, more preferably 1.5 g / 100 ml or more, even more preferably 2 g / 100 ml or more, and even more preferably 2.5 g / 100 ml or more. From the viewpoint of improving drinkability and full-bodiedness, it is preferable that the ratio of sweetness to acidity (sweetness / acidity, sweet-acid ratio) be between 1 and 60.

[0017] In this specification, acidity refers to the amount of organic acid contained in 100 ml of a beverage converted to citric acid in grams [g anhydrous citric acid / 100 ml]. Acidity is calculated based on the acidity measurement method specified in the National Tax Agency's Prescribed Analysis Method (National Tax Agency Ordinance No. 6 of 2007), page 8, for total acid (free acid). Specifically, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of sample and dilute appropriately with water. This is titrated with 0.1 mol / L sodium hydroxide solution, and the endpoint is set to 8.2 on a pH meter. The pH is calculated using the following formula: where "A" is the titer (mL) of 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the sample weight (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. [Citric acid equivalent acidity (%)] = A x f x 100 / W x 0.0064 In addition, when the beverage is a carbonated beverage as in this embodiment, the carbon dioxide gas is degassed by a conventional method before being used for measurement of the citric acid acidity.

[0018] The sweetness of a beverage is a parameter that indicates the intensity of the beverage's sweetness and is calculated by converting the amount of sweetener contained in the beverage into sucrose equivalents from the perspective of sweetness. Specifically, for each sweetener contained in a beverage, the concentration (g / 100ml) of that sweetener is multiplied by the "sweetness" of that sweetener to determine the amount of each sweetener converted into sucrose (g / 100ml). The total sucrose-equivalent amount of all sweeteners contained in the beverage (g / 100ml) is then calculated as the "sweetness" of the beverage. The "sweetness" of each sweetness level is a parameter that indicates the sweetness of each sweetener compared to sucrose, and is taken from, for example, the value in "Beverage Glossary, published June 25, 1999, Beverage Japan Co., Ltd., Supplement 11." If there is a range of sweetness values, the median value is used. For example, the sweetness of typical sweeteners is as follows: Glucose (sweetness level 0.65) Fructose (sweetness level 1.5) Sucralose (sweetness level 600) Acesulfame potassium (sweetness level 200) Aspartame (sweetness level 200)

[0019] The method for producing a beverage according to the present embodiment will be described using an alcohol-containing beverage as an example. Alcohol-free beverages can be produced in a similar manner, except that, for example, no alcohol source is added. For example, in one embodiment, a beverage can be obtained by mixing an alcohol source, methylheptenone, a sodium source, and other components that may be added as needed. In this case, for example, the beverage can be prepared by diluting an alcohol source such as distilled alcohol with raw water to make a beverage with an alcohol content of 3.5 v / v% or less, and then adding methylheptenone, a sodium source, and other components that may be added as needed to the diluted solution. The order of addition is not particularly limited and can be determined appropriately by a person skilled in the art. The raw water may be water itself or a solution of other components contained therein. Methylheptenone and a sodium source may be added alone or as a mixture with other components. In addition, when making a carbonated beverage, in addition to using water containing carbon dioxide gas (carbonated water) as the raw water for the dilution described above, carbonation can also be carried out to achieve a predetermined gas volume before filling into a container.

[0020] The produced beverage of the present embodiment is not particularly limited, but may be, for example, a packaged beverage sealed in a container. The method of sealing the container is not particularly limited, and can be carried out, for example, according to a conventional method. The container can also be appropriately selected from known containers and is not particularly limited in material, shape, etc. Specific examples of the container include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

[0021] As described above, the beverage of this embodiment can enhance the body felt when drinking, which can contribute to providing beverages with higher palatability. [Example]

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] [Measurement of methylheptenone concentration] The concentration of methylheptenone was measured by gas chromatography mass spectrometry based on solid phase microextraction (SPME) as follows. Pretreatment: 0.5 g of sample (drinks from Examples and Comparative Examples) was weighed into a 50 ml disposable tube, and the total volume was adjusted to 50 g with distilled water and gently mixed. 50 μl of a 20 ppm internal standard solution at room temperature was added and gently mixed. 4 g of sodium chloride was added to a 20 ml SPME vial, and 5 ml of the prepared sample was added thereto. The vial was sealed with a metal screw cap and subjected to gas chromatography analysis. Gas chromatography analysis Column: DB-WAX (30 m x 0.25 mm x 0.25 μm) Agilent 122-7032 Oven: 40℃ (5 min) → 7℃ / min → 200℃ (0 min) → 15℃ / min → 250℃ (5 min) Carrier gas: Helium 1.0 ml / min (constant flow) Injection mode: Splitless 250℃ Injection port purge flow rate: 10 ml / min Injection port purge time: 1.5 min Injection port total flow rate: 14.6 ml / min Liner: Splitless liner for SPME Detector: MSD Solvent waiting time 9 min MS ion source temperature: 230 ℃ Upper limit 250 ℃ MS quadrupole temperature: 150 ℃ Upper limit 200 ℃ For methylheptenone under these analytical conditions, the retention time (RT) was 13.79 minutes, the target ion (T-ion) was 126 (m / z), and the qualifier ions (Q-ion) were 111, 108 (m / z).

[0024] The SPME conditions (Fiber: SPELCO (50 / 30 μm DVB / CAR / PDMS Stableflex 24Ga) 57329-U) are shown in Table 1.

[0025] [Table 1]

[0026] [Sodium concentration measurement] The sodium concentration was measured by inductively coupled plasma mass spectrometry (ICP-MS). Preparation of a calibration curve: 2 ml of ultrapure water was added to a weighed disposable tube. A mixed standard solution (100 ppm, Ca, Na, Mg) based on Table 2 was added, followed by 250 μl of 2-propanol. Next, ultrapure water was added to make approximately 8 ml, and 100 μl of 1.38 Ultra Pure Grade nitric acid was added. Ultrapure water was added to make up to 10 ml, and the mixture was mixed uniformly. The weight of the adjusted disposable tube was then measured and introduced into the ICP-MS. The sample introduction conditions are as shown in Table 3. 250 ppb of yttrium was used as the internal standard. A calibration curve was prepared based on the obtained values ​​and known concentrations.

[0027] [Table 2]

[0028] [Table 3]

[0029] Sample measurement: 1 ml of sample (drink of Example or Comparative Example) was placed in a weighed disposable tube. 250 μl of 2-propanol was added, followed by ultrapure water to make approximately 8 ml, followed by 100 μl of 1.38 Ultra Pure Grade nitric acid. Ultrapure water was added to make the volume 10 ml, and the mixture was mixed uniformly. The weight of the adjusted disposable tube was then measured and introduced into the ICP-MS. The sample introduction conditions are shown in Table 3. 250 ppb of yttrium was used as the internal standard. The sample concentration was calculated using the obtained value and the value obtained by subtracting the weight of the adjusted disposable tube from the weight of the unadjusted disposable tube, and quantified based on the calibration curve.

[0030] [Sensory test method] The beverages of the Examples and Comparative Examples were subjected to sensory evaluation by a panel of five trained individuals with discriminatory abilities. In the test, 70 ml of each sample at 12°C was presented for evaluation. The control sample from each test group was evaluated for body and drinkability using the following seven-point scale. Body feel Very weak body: 1 point Weak body: 2 points Slightly weak body: 3 points No difference from control: 4 points Slightly bodied: 5 points Strong body: 6 points Very bodied: 7 points Drinkability Very low drinkability: 1 point Low drinkability: 2 points Slightly low drinkability: 3 points No difference from control: 4 points Slightly high drinkability: 5 points High drinkability: 6 points Very drinkable: 7 points

[0031] [Test 1] Methylheptenone, trisodium citrate, sodium chloride, and carbon dioxide were blended with pure water so as to achieve the values ​​shown in Table 4 below, to obtain beverages of the examples and comparative examples. The resulting beverage was subjected to a sensory test.

[0032] [Table 4]

[0033] [Table 5]

[0034] As can be seen from Tables 4 and 5 above, the beverages of the examples had an improved body without impairing drinkability.

[0035] [Test 2] Distiller's alcohol, methylheptenone, trisodium citrate, sodium chloride, and carbon dioxide were blended with pure water to obtain the values ​​shown in the table below, to obtain beverages of the examples and comparative examples. The resulting beverage was subjected to a sensory test.

[0036] [Table 6]

[0037] As can be seen from Table 6 above, the beverages of the examples had an improved body without impairing drinkability.

[0038] [Test 3] Methylheptenone and carbon dioxide were blended with pure water so as to achieve the values ​​shown in Table 7 below, and the sodium source shown in the table below was also blended to obtain the beverages of the examples and comparative examples.

[0039] [Table 7]

[0040] As can be seen from Table 7 above, the beverages of the examples had an improved body without impairing drinkability.

[0041] [Test 4] The example beverages were obtained by blending methylheptenone, trisodium citrate, sodium chloride, and carbon dioxide gas, as well as a sweetener (granulated sugar), an acidulant (citric acid), or dietary fiber (dextrin), so as to obtain the values ​​shown in Tables 8 and 9 below. The resulting beverage was subjected to a sensory test.

[0042] [Table 8]

[0043] [Table 9]

[0044] As can be seen from Tables 8 and 9 above, the beverages of the examples had an improved body without impairing drinkability.

[0045] [Test 5] The beverages of the examples were obtained by blending methylheptenone, trisodium citrate, sodium chloride, and carbon dioxide to the values ​​shown in Table 10 below, and also blending lemon juice or fruit flavoring (not containing methylheptenone), or by adding carbon dioxide to achieve a carbon dioxide volume of 1.5 or 3.6. The concentrations of methylheptenone and sodium in the resulting beverage were measured by the methods described above, and a sensory test was also conducted.

[0046] [Table 10]

[0047] As can be seen from Table 10 above, the beverages of the examples had an improved body without impairing drinkability.

[0048] [Test 6] 32.1g of brewing alcohol, 1.6g of clear concentrated lemon juice, 35g of high fructose glucose syrup, 3.2g of anhydrous citric acid, 1.1g of trisodium citrate dihydrate, and four types of lemon flavoring (0.3g of flavoring lemon (a) 0.1g of flavoring lemon (b) 0.1g of flavoring lemon (c) 0.1g of flavoring lemon (d) 0.2g of flavoring lemon (e)) were mixed with pure water, and an appropriate amount of carbonated water was added to make the carbon dioxide volume 2.3, and the final volume was 1000ml. The mixture was then filled into cans to obtain the beverage of Example 5-1. The concentrations of methylheptenone and sodium in the resulting beverage were measured by the methods described above, and a sensory test was also conducted. The results are shown in Table 11.

[0049] [Table 11]

[0050] As can be seen from Table 11 above, the beverages of the examples had an improved body without impairing drinkability.

Claims

1. A carbonated beverage that is alcohol-free or has an alcohol content of 3.5 v / v% or less, Methylheptenone, The carbonated beverage contains sodium.

2. The ratio of the methylheptenone concentration to the sodium concentration is 0.02 x 10 －３ 3x10 or more －３ 2. The carbonated beverage of claim 1, wherein:

3. 3. The carbonated beverage according to claim 1, wherein the concentration of methylheptenone is 10 ppb or more and 150 ppb or less.

4. 3. The carbonated beverage according to claim 1, wherein the sodium concentration is 50 ppm or more and 500 ppm or less.

5. 3. The carbonated beverage according to claim 1, having an acidity of 0.1 g / 100 ml or more and 0.6 g / 100 ml or less.

6. The carbonated drink according to claim 1 or 2, having a sweetness level of 1 or more and 6 or less.

7. 3. The carbonated beverage according to claim 1, wherein the ratio of sweetness to acidity is 1 or more and 60 or less.

8. 3. The carbonated beverage according to claim 1, which contains carbon dioxide gas in an amount of 1.5 to 3.6 gas volumes.

9. A method for enhancing the body of a carbonated beverage that is alcohol-free or has an alcohol content of 3.5 v / v% or less, comprising adding methylheptenone and sodium to the carbonated beverage.

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