Beverage, beverage manufacturing method, and method for imparting ethanol texture to beverage

Abstract

To provide a beverage to which an ethanol mouthfeel is imparted or enhanced. The method includes preparing a liquid composition having a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C; obtaining a beverage from said liquid composition; obtaining the beverage comprises mixing the liquid composition with a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater; Beverage production method.

Description

[Technical Field]

[0001] The present disclosure relates to a beverage, a method for producing a beverage, and a method for imparting an ethanol mouthfeel to a beverage. [Background technology]

[0002] Various techniques have been investigated to compensate for the lack of alcoholic taste in non-alcoholic beverages. For example, Patent Document 1 below discloses an alcoholic taste imparting agent consisting of a specific component such as 6,8,10-undecatrien-2-one. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-050955 Summary of the Invention [Problem to be solved by the invention]

[0004] Due to the lack of alcoholic flavor in non-alcoholic beverages, the development of technology focusing on the mouthfeel of ethanol by using substances other than ethanol has not been fully established. The present disclosure includes the following objectives. One objective of the present disclosure is to provide a beverage to which an ethanol mouthfeel is imparted or enhanced. One objective of the present disclosure is to provide a method for producing a beverage to which an ethanol mouthfeel is imparted or enhanced. One objective of the present disclosure is to provide a method for imparting or enhancing an ethanol mouthfeel to a beverage. [Means for solving the problem]

[0005] The present disclosure encompasses the following embodiments. [1] Preparing a liquid composition having a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C; obtaining a beverage from said liquid composition; obtaining the beverage comprises mixing the liquid composition with a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater; Beverage production method. [2] The method for producing a beverage according to [1], wherein the liquid composition contains a thickener and / or a sweetener. [3] The method for producing a beverage described in [2], wherein the thickener comprises at least one selected from the group consisting of sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, guar gum, xanthan gum, carrageenan, and pectin. [4] The method for producing a beverage according to [2], wherein the sweetening component comprises at least one selected from the group consisting of sorbitol, glycerin, and isomaltooligosaccharides. [5] The method for producing a beverage according to [1], wherein the fatty acid ester comprises a polyglycerin fatty acid ester. [6] The method for producing a beverage according to [1], wherein the beverage contains the fatty acid ester in an amount ranging from 1 mg / L to 3000 mg / L based on the volume of the beverage. [7] The method for producing a beverage according to any one of [1] to [4], wherein the beverage has an ethanol concentration within the range of 0% by volume to 3% by volume. [8] The method for producing a beverage according to any one of [1] to [6], wherein the beverage does not contain ethanol. [9] A fatty acid ester having a hydrocarbon group containing 14 or less carbon atoms and an HLB value of 13.0 or more; Viscosity of 1.01 mPa·s to 10 mPa·s at 20°C. Beverage.

[10] Preparing a beverage having a viscosity of 1.01 mPa·s to 10 mPa·s under a 20°C condition; and mixing the beverage with a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater. A method for improving the ethanol mouthfeel of a beverage. [Effects of the Invention]

[0006] At least one embodiment of the present disclosure provides a beverage having an ethanol mouthfeel or an enhanced ethanol mouthfeel.At least one embodiment of the present disclosure provides a method for producing a beverage having an ethanol mouthfeel or an enhanced ethanol mouthfeel.At least one embodiment of the present disclosure provides a method for imparting or enhancing an ethanol mouthfeel to a beverage. DETAILED DESCRIPTION OF THE INVENTION

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the said numerical range or a numerical value shown in an example. Hereinafter, embodiments of the present disclosure will be described in detail.

[0008] <Method for producing ethanol beverages with improved texture> The present disclosure provides a method for producing a beverage with an improved ethanol mouthfeel. In this disclosure, the mouthfeel of ethanol refers to the feeling of ethanol clinging to the tip of the tongue immediately after sipping ethanol (a "slippery feeling" (also called a "thick feeling")), followed by a refreshing feeling (a "smooth feeling"). In this disclosure, "improving the mouthfeel of ethanol" encompasses not only "enhancing the mouthfeel of ethanol" but also "imparting the mouthfeel of ethanol."

[0009] In an exemplary embodiment, the method includes mixing a fatty acid ester with a liquid composition as a beverage ingredient. For example, the method may include adjusting the amount of fatty acid ester in the beverage so that the fatty acid ester is present in the beverage in an amount effective to enhance the ethanol mouthfeel of the beverage. Specifically, the method may include adjusting the amount of fatty acid ester in the beverage to a range of 0.5 mg / L to 10,000 mg / L, preferably 1 mg / L to 3,000 mg / L, based on the volume of the beverage.

[0010] The liquid composition into which the fatty acid ester is mixed to obtain a beverage has a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C. The lower limit of the viscosity of the liquid composition may be 1.02 mPa·s, 1.03 mPa·s, or 1.04 mPa·s. The upper limit of the viscosity of the liquid composition may be 8.5 mPa·s, 6.0 mPa·s, or 4.0 mPa·s. From the viewpoint of the mouthfeel of ethanol, the viscosity of the liquid composition before mixing with the fatty acid ester is preferably within the range of 1.02 mPa·s to 8.5 mPa·s, 1.03 mPa·s to 6.0 mPa·s, or 1.04 mPa·s to 4.0 mPa·s. The viscosity of an ethanol-containing liquid composition or beverage at 20°C varies depending on the ethanol concentration, and the approximate viscosity for each ethanol concentration is known. Therefore, the viscosity of the liquid composition or beverage at 20°C can be appropriately set depending on the texture, particularly the "slippery feel," of the desired ethanol concentration. Furthermore, the "slippery feel" of a beverage obtained by adding a fatty acid ester is approximately the same as the "slippery feel" of the liquid composition before adding the fatty acid ester, and the viscosity of the beverage obtained by adding a fatty acid ester is approximately the same as or slightly lower than the viscosity of the liquid composition before adding the fatty acid ester. The viscosity of a liquid composition or beverage can be measured using a falling-body viscometer (e.g., Patent No. 5436568) by placing 10 ml of a sample, which has been stirred with a stirrer, in a 50 ml beaker at 20°C.

[0011] The liquid composition may contain a thickener. The liquid composition may not contain a thickener. The thickener is not particularly limited. Examples of thickeners include sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, guar gum, xanthan gum, carrageenan, pectin, agar, gelatin, wheat flour, potato starch, arrowroot flour, rice flour, and buckwheat flour. From the viewpoint of improving the texture of ethanol, in a preferred embodiment, the thickener includes at least one selected from the group consisting of sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, guar gum, xanthan gum, carrageenan, and pectin.

[0012] The amount of thickener in the liquid composition is not limited. For example, the amount of thickener may be adjusted taking into consideration the target level of ethanol texture and the viscosity of the liquid composition and beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of thickener in the beverage may be 0.001 g / L or more, based on the volume of the beverage. The amount of thickener may be 3 g / L or less, based on the volume of the beverage. The amount of thickener may be within a range of 0.001 g / L to 3 g / L, based on the volume of the beverage.

[0013] The liquid composition may contain a sweetening component. The liquid composition may not contain a sweetening component. The sweetening component is not particularly limited. The sweetening component may be any sweetening component that can impart the desired viscosity, and examples thereof include sorbitol, glycerin, isomaltooligosaccharide, mannitol, reduced palatinose (isomaltitol), trehalose, palatinose (isomaltulose), trehalulose, raffinose, coupling sugar, fructooligosaccharide, reduced starch syrup, maltooligosaccharide, galactooligosaccharide, xylooligosaccharide, soybean oligosaccharide, and lactoferrin oligosaccharide. From the viewpoint of improving the texture of ethanol, in a preferred embodiment, the sweetening component comprises at least one selected from the group consisting of sorbitol, glycerin, and isomaltooligosaccharide.

[0014] The amount of sweetener in the liquid composition is not limited. For example, the amount of sweetener may be adjusted taking into account the target level of the ethanol texture and the amount of sweetener in the beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of sweetener in the beverage is 4 g / L or more, based on the volume of the beverage. The amount of sweetener may be 400 g / L or less, based on the volume of the beverage. The amount of sweetener may be within a range of 4 g / L to 400 g / L, based on the volume of the beverage. The lower limit of the amount of sweetener may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L, based on the volume of the beverage. The upper limit of the amount of sweetener may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L, or 100 g / L, based on the volume of the beverage.

[0015] In the present disclosure, quantitative analysis of sweet components in beverages can be performed by liquid chromatography-mass spectrometry (i.e., LC-MS) or the like.

[0016] The fatty acid ester to be mixed with the liquid composition has a hydrocarbon group containing 14 or fewer carbon atoms and an HLB value of 13.0 or greater. The lower limit of the number of carbon atoms in the hydrocarbon group may be 6, 7, 8, 9, 10, 11, or 12. From the viewpoint of improving the texture of ethanol, the number of carbon atoms in the hydrocarbon group is within a range of 6 to 14, 8 to 14, 10 to 14, or 12 to 14. Furthermore, from the viewpoint of improving the texture of ethanol, the upper limit of the HLB value may be 20, 19, 18, or 17. The HLB value of the hydrocarbon group is within a range of 13.0 to 20.0, 14.0 to 19.0, 14.0 to 18.0, or 14.0 to 16.0. Examples of the fatty acid ester include polyglycerin fatty acid esters, and specific examples include polyglyceryl-10 laurate (HLB 16) and polyglyceryl-10 myristate (HLB 16).

[0017] The amount of fatty acid ester in the beverage is not limited. For example, the amount of fatty acid ester may be adjusted taking into account the target level of ethanol texture and the viscosity of the liquid composition. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of fatty acid ester is 0.01 mg / L or more, based on the volume of the beverage. The amount of fatty acid ester may be 10,000 mg / L or less, based on the volume of the beverage. The amount of fatty acid ester may be within a range of 0.01 mg / L to 10,000 mg / L, based on the volume of the beverage. The lower limit of the amount of fatty acid ester may be 0.5 mg / L, 1 mg / L, 2 mg / L, 3 mg / L, 5 mg / L, 10 mg / L, 50 mg / L, or 100 mg / L, based on the volume of the beverage. The upper limit of the amount of fatty acid ester may be 7500 mg / L, 5000 mg / L, 4500 mg / L, 4000 mg / L, 3500 mg / L, or 3000 mg / L, based on the volume of the beverage. As the amount of fatty acid ester increases, the texture of the ethanol tends to improve. From the viewpoint of improving the texture of the ethanol and affecting the taste, the amount of fatty acid ester is preferably within the range of 1 mg / L to 3000 mg / L, more preferably 5 mg / L to 3000 mg / L, and even more preferably 10 mg / L to 1000 mg / L, based on the volume of the beverage.

[0018] The liquid composition or beverage and fatty acid ester adjusted to a predetermined viscosity contribute to improving the ethanol mouthfeel of the beverage, regardless of whether ethanol is present or not. Therefore, the liquid composition or beverage may or may not contain ethanol. Regardless of whether ethanol is present or not, the viscosity adjustment of the liquid composition or beverage and the fatty acid ester can provide or enhance the ethanol mouthfeel. Therefore, with regard to the ethanol mouthfeel, the liquid composition and fatty acid ester with adjusted viscosity can be used as a substitute for ethanol.

[0019] The liquid composition or beverage may have an ethanol concentration within the range of 0% to 99% by volume. The liquid composition or beverage may have an ethanol concentration within the range of 0% to 3% by volume. The lower limit of the ethanol concentration may be 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, or 3% by volume. The upper limit of the ethanol concentration may be 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.004%, or 0.001% by volume. In the present disclosure, quantitative analysis of the ethanol contained in a liquid composition or beverage can be performed using the oscillating density meter method or gas chromatography analysis method described in "3-4 Alcohol Content" under "3-4 Sake" in the National Tax Agency's Prescribed Analysis Methods (Instructions).

[0020] The liquid composition or beverage may further contain other ingredients as needed. One or more of the other ingredients may be used. Examples of the other ingredients include pungent ingredients, bitter ingredients, fruit juice, flavorings, monosaccharides, disaccharides, intense sweeteners, acidulants, pH adjusters, antioxidants, coloring agents, water, and ethanol.

[0021] In an exemplary embodiment, a method for producing an ethanol beverage with improved texture includes mixing a fatty acid ester with a liquid composition. The fatty acid ester may be mixed once or multiple times. The fatty acid ester may be mixed in the form of a mixture. For example, a mixture containing at least one selected from the group consisting of fatty acid esters may be added. If necessary, other components may be mixed in addition to the fatty acid ester. After mixing the fatty acid ester, these other components may be mixed. The fatty acid ester may be mixed with other components if necessary. The time for the mixing step may be adjusted taking into consideration the amounts of the fatty acid ester and other components and the uniformity of the mixture.

[0022] <Method for improving the texture of ethanol in beverages> The present disclosure provides a method for improving the ethanol mouthfeel of a beverage. In an exemplary embodiment, the method includes mixing a fatty acid ester with a beverage. For example, the method may include adjusting the amount of fatty acid ester in the beverage so that the fatty acid ester is present in the beverage in an amount effective to improve the ethanol mouthfeel of the beverage. Specifically, the method may include adjusting the amount of fatty acid ester in the beverage to a range of 0.5 mg / L to 10,000 mg / L, preferably 1 mg / L to 3,000 mg / L, based on the volume of the beverage.

[0023] The beverage into which the fatty acid ester is mixed has a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C. The lower limit of the viscosity of the beverage may be 1.02 mPa·s, 1.03 mPa·s, or 1.04 mPa·s. The upper limit of the viscosity of the beverage may be 8.5 mPa·s, 6.0 mPa·s, or 4.0 mPa·s. From the perspective of the texture of ethanol, the viscosity of the beverage before mixing with the fatty acid ester is preferably within the range of 1.02 mPa·s to 8.5 mPa·s, 1.03 mPa·s to 6.0 mPa·s, or 1.04 mPa·s to 4.0 mPa·s. Note that the viscosity of an ethanol-containing beverage at 20°C varies depending on the ethanol concentration, and approximate viscosities for each ethanol concentration are known. Therefore, the viscosity of the liquid composition or beverage at 20°C can be appropriately set depending on the texture, particularly the "sliminess," of the desired ethanol concentration.

[0024] The beverage may contain a thickener. The beverage may not contain a thickener. The thickener is not particularly limited. Specific examples of thickeners are as described above. The amount of thickener in the beverage is not limited. For example, the amount of thickener may be adjusted taking into account the target level of ethanol texture and the viscosity of the beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of thickener in the beverage may be 0.001 g / L or more based on the volume of the beverage. The amount of thickener may be 3 g / L or less based on the volume of the beverage. The amount of thickener may be within a range of 0.001 g / L to 3 g / L based on the volume of the beverage.

[0025] The beverage may contain a sweetener. The beverage may not contain a sweetener. The sweetener is not particularly limited. Specific examples of the sweetener are as described above. The amount of the sweetener in the beverage is not limited. For example, the amount of the sweetener may be adjusted taking into account the target level of the ethanol texture. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of the sweetener in the beverage is 4 g / L or more based on the volume of the beverage. The amount of the sweetener may be 400 g / L or less based on the volume of the beverage. The amount of the sweetener may be in the range of 4 g / L to 400 g / L based on the volume of the beverage. The lower limit of the amount of the sweetener may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L based on the volume of the beverage. The upper limit of the amount of sweetening component may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L or 100 g / L based on the volume of the beverage.

[0026] The fatty acid ester to be mixed with the beverage has a hydrocarbon group containing 14 or fewer carbon atoms and an HLB value of 13.0 or greater. Specific examples of fatty acid esters are as described above.

[0027] The amount of fatty acid ester to be mixed is not limited. For example, the amount of fatty acid ester may be adjusted taking into account the target level of ethanol texture and the viscosity of the beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of fatty acid ester is 0.01 mg / L or more, based on the volume of the beverage. The amount of fatty acid ester may be 10,000 mg / L or less, based on the volume of the beverage. The amount of fatty acid ester may be within a range of 0.01 mg / L to 10,000 mg / L, based on the volume of the beverage. The lower limit of the amount of fatty acid ester may be 0.5 mg / L, 1 mg / L, 2 mg / L, 3 mg / L, 5 mg / L, 10 mg / L, 50 mg / L, or 100 mg / L, based on the volume of the beverage. The upper limit of the amount of fatty acid ester may be 7,500 mg / L, 5,000 mg / L, 4,500 mg / L, 4,000 mg / L, 3,500 mg / L, or 3,000 mg / L, based on the volume of the beverage. Increasing the amount of fatty acid ester tends to improve the texture of ethanol. From the viewpoint of improving the texture of ethanol and affecting the taste, the amount of fatty acid ester is preferably within the range of 1 mg / L to 3000 mg / L, more preferably 5 mg / L to 3000 mg / L, and even more preferably 10 mg / L to 1000 g / L based on the volume of the beverage.

[0028] The beverage and fatty acid esters adjusted to a predetermined viscosity contribute to improving the ethanol mouthfeel of the beverage, regardless of whether ethanol is present. Therefore, the beverage may or may not contain ethanol. Regardless of whether ethanol is present, adjusting the viscosity of the beverage and the fatty acid esters can provide or enhance the ethanol mouthfeel.

[0029] The beverage may have an ethanol concentration in the range of 0% to 99% by volume. The beverage may have an ethanol concentration in the range of 0% to 3% by volume. The lower limit of the ethanol concentration may be 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, or 3% by volume. The upper limit of the ethanol concentration may be 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.004%, or 0.001% by volume.

[0030] The beverage may further contain other ingredients as needed. One or more other ingredients may be used. Examples of other ingredients include pungent ingredients, bitter ingredients, fruit juice, flavorings, monosaccharides, disaccharides, high-intensity sweeteners, acidulants, pH adjusters, antioxidants, coloring agents, water, and ethanol.

[0031] In an exemplary embodiment, a method for improving the mouthfeel of ethanol in a beverage includes mixing a fatty acid ester with the beverage. The fatty acid ester may be mixed once or multiple times. The fatty acid ester may be mixed in the form of a mixture. For example, a mixture containing at least one selected from the group consisting of fatty acid esters may be added. If necessary, other ingredients may be mixed in addition to the fatty acid ester. After mixing the fatty acid ester, these other ingredients may be mixed. The fatty acid ester may be mixed with other ingredients if necessary. The time for the mixing step may be adjusted taking into consideration the amounts of the fatty acid ester and other ingredients and the uniformity of the mixture.

[0032] <Method for improving the texture of ethanol> The viscosity-adjusted liquid composition and fatty acid ester may be used to provide an ethanol mouthfeel to a target. The viscosity-adjusted liquid composition and fatty acid ester may be used to enhance the ethanol mouthfeel of a target that contains ethanol. Regardless of the ethanol concentration of the target, the viscosity-adjusted liquid composition and fatty acid ester can provide or enhance the ethanol mouthfeel.

[0033] The viscosity-adjusted liquid composition may be the liquid composition described in the above section "Method for producing a beverage having an improved ethanol texture." The fatty acid ester used together with the viscosity-adjusted liquid composition may be the fatty acid ester described in the above section "Method for producing a beverage having an improved ethanol texture." Examples of subjects for which ethanol can be used to improve the mouthfeel include food compositions. The food composition may be a beverage. Specific examples of beverages are described in the "Beverages" section below.

[0034] In an exemplary embodiment, a method for improving the mouthfeel of ethanol in a target comprises adding a viscosity-adjusted liquid composition and a fatty acid ester to the target. The viscosity-adjusted liquid composition and the fatty acid ester may be added at once or multiple times. The viscosity-adjusted liquid composition and the fatty acid ester may be added in the form of a mixture. For example, a mixture containing the viscosity-adjusted liquid composition and the fatty acid ester may be added. If necessary, other components may be added in addition to the viscosity-adjusted liquid composition and the fatty acid ester. After the viscosity-adjusted liquid composition and the fatty acid ester are added, these other components may be mixed. The viscosity-adjusted liquid composition and the fatty acid ester may be mixed with other components if necessary. The time for the mixing step may be adjusted taking into account the amount of the components and the uniformity of the mixture.

[0035] In an exemplary embodiment, a method for improving the mouthfeel of a target ethanol comprises using a viscosity-adjusted liquid composition and a fatty acid ester as a target raw material. The viscosity-adjusted liquid composition and the fatty acid ester may be used in the form of a mixture. For example, a mixture containing the viscosity-adjusted liquid composition and the fatty acid ester may be used. If necessary, other raw materials may be used in addition to the viscosity-adjusted liquid composition and the fatty acid ester.

[0036] The viscosity-adjusted liquid composition and the fatty acid ester may be used to produce an ethanol mouthfeel. In an exemplary embodiment, the method for producing an ethanol mouthfeel includes mixing the viscosity-adjusted liquid composition and the fatty acid ester. The viscosity-adjusted liquid composition and the fatty acid ester may be used in the form of a mixture. For example, a mixture including the viscosity-adjusted liquid composition and the fatty acid ester may be used. The viscosity-adjusted liquid composition and the fatty acid ester may be mixed with other ingredients as needed. Mixing the viscosity-adjusted liquid composition and the fatty acid ester may include mixing the viscosity-adjusted liquid composition and the fatty acid ester that have been premixed with the other ingredients.

[0037] <Beverage> The present disclosure provides a beverage containing a fatty acid ester. The fatty acid ester has a hydrocarbon group containing 14 or fewer carbon atoms and an HLB value of 13.0 or greater. Specific examples of the fatty acid ester are as described above. The beverage has a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C. The lower limit of the viscosity of the beverage may be 1.02 mPa·s, 1.03 mPa·s, or 1.04 mPa·s. The upper limit of the viscosity of the beverage may be 8.5 mPa·s, 6.0 mPa·s, or 4.0 mPa·s. From the viewpoint of the texture of ethanol, the viscosity of the beverage before mixing with the fatty acid ester is preferably within the range of 1.02 mPa·s to 8.5 mPa·s, 1.03 mPa·s to 6.0 mPa·s, or 1.04 mPa·s to 4.0 mPa·s. The viscosity of an ethanol-containing beverage at 20°C varies depending on the ethanol concentration, and since the approximate viscosity at a specific ethanol concentration is known, the viscosity of the beverage at 20°C can be appropriately set depending on the texture, particularly the "slippery feeling," of the desired ethanol concentration.

[0038] The beverage may contain a thickener. The beverage may not contain a thickener. The thickener is not particularly limited. Specific examples of thickeners are as described above. The amount of thickener in the beverage is not limited. For example, the amount of thickener may be adjusted taking into account the target level of ethanol texture and the viscosity of the beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of thickener in the beverage may be 0.001 g / L or more based on the volume of the beverage. The amount of thickener may be 3 g / L or less based on the volume of the beverage. The amount of thickener may be within a range of 0.001 g / L to 3 g / L based on the volume of the beverage.

[0039] The beverage may contain a sweetener. The beverage may not contain a sweetener. The sweetener is not particularly limited. Specific examples of the sweetener are as described above. The amount of the sweetener in the beverage is not limited. For example, the amount of the sweetener may be adjusted taking into account the target level of the ethanol texture. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of the sweetener in the beverage is 4 g / L or more based on the volume of the beverage. The amount of the sweetener may be 400 g / L or less based on the volume of the beverage. The amount of the sweetener may be in the range of 4 g / L to 400 g / L based on the volume of the beverage. The lower limit of the amount of the sweetener may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L based on the volume of the beverage. The upper limit of the amount of sweetening component may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L or 100 g / L based on the volume of the beverage.

[0040] The amount of fatty acid ester is not limited. For example, the amount of fatty acid ester may be adjusted taking into account the target level of ethanol texture and the viscosity of the beverage. From the viewpoint of improving the ethanol texture, in a preferred embodiment, the amount of fatty acid ester is 0.01 mg / L or more, based on the volume of the beverage. The amount of fatty acid ester may be 10,000 mg / L or less, based on the volume of the beverage. The amount of fatty acid ester may be within a range of 0.01 mg / L to 10,000 mg / L, based on the volume of the beverage. The lower limit of the amount of fatty acid ester may be 0.5 mg / L, 1 mg / L, 2 mg / L, 3 mg / L, 5 mg / L, 10 mg / L, 50 mg / L, or 100 mg / L, based on the volume of the beverage. The upper limit of the amount of fatty acid ester may be 7,500 mg / L, 5,000 mg / L, 4,500 mg / L, 4,000 mg / L, 3,500 mg / L, or 3,000 mg / L, based on the volume of the beverage. Increasing the amount of fatty acid ester tends to improve the texture of ethanol. From the viewpoint of improving the texture of ethanol and affecting the taste, the amount of fatty acid ester is preferably within the range of 1 mg / L to 3000 mg / L, more preferably 5 mg / L to 3000 mg / L, and even more preferably 10 mg / L to 1000 g / L based on the volume of the beverage.

[0041] The beverage and fatty acid esters adjusted to a predetermined viscosity contribute to improving the ethanol mouthfeel of the beverage, regardless of whether ethanol is present. Therefore, the beverage may or may not contain ethanol. Regardless of whether ethanol is present, adjusting the viscosity of the beverage and the fatty acid esters can provide or enhance the ethanol mouthfeel.

[0042] The beverage may have an ethanol concentration in the range of 0% to 99% by volume. The beverage may have an ethanol concentration in the range of 0% to 3% by volume. The lower limit of the ethanol concentration may be 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, or 3% by volume. The upper limit of the ethanol concentration may be 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.004%, or 0.001% by volume.

[0043] The beverage may further contain other ingredients as needed. One or more other ingredients may be used. Examples of other ingredients include pungent ingredients, bitter ingredients, fruit juice, flavorings, monosaccharides, disaccharides, high-intensity sweeteners, acidulants, pH adjusters, antioxidants, coloring agents, water, and ethanol.

[0044] The method for producing the beverage is not limited as long as the desired beverage can be obtained. For example, a beverage having the above viscosity can be produced by mixing a fatty acid ester and, if necessary, other ingredients. As described above, the fatty acid ester contributes to adjusting the viscosity of the beverage and improving the ethanol texture of the beverage.

[0045] The beverage may be an ethanol-containing beverage, a substantially ethanol-free beverage, or an ethanol-free beverage. In the present disclosure, a substantially ethanol-free beverage is a beverage having an ethanol concentration of less than 1% by volume, preferably less than 0.5% by volume, preferably less than 0.1% by volume, preferably less than 0.05% by volume, or preferably less than 0.005% by volume, including a non-alcoholic beverage.

[0046] The beverage may contain at least one selected from the group consisting of monosaccharides and disaccharides. The beverage may be free of monosaccharides and disaccharides. The amount of monosaccharides and disaccharides may be 0 g / 100 mL or more, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be more than 0 g / 100 mL, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be 15 g / 100 mL or less, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in the range of 0 to 15 g / 100 mL, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in the range of more than 0 g / 100 mL to 15 g / 100 mL, based on the volume of the beverage. The lower limit of the amount of monosaccharides and disaccharides may be 0.01 g / 100 mL, 0.1 g / 100 mL, 0.5 g / 100 mL, 1 g / 100 mL, 2 g / 100 mL, 3 g / 100 mL, 4 g / 100 mL, 5 g / 100 mL, 6 g / 100 mL, 8 g / 100 mL or 10 g / 100 mL based on the volume of the beverage. The upper limit of the amount of monosaccharides and disaccharides may be 12g / 100mL, 10g / 100mL, 8g / 100mL, 6g / 100mL, 5g / 100mL, 4g / 100mL, 3g / 100mL, 2g / 100mL, 1.5g / 100mL, 1g / 100mL, 0.5g / 100mL, 0.1g / 100mL or 0.01g / 100mL based on the volume of the beverage.

[0047] The beverage may be carbonated or non-carbonated. The beverage may contain carbon dioxide in an amount ranging from 0.5GV to 5.0GV. The lower limit of the amount of carbon dioxide may be 0.5GV, 1.0GV, 1.5GV, or 2.0GV. The upper limit of the amount of carbon dioxide may be 5.0GV, 4.5GV, 4.0GV, or 3.5GV. The unit "GV" used to represent the amount of carbon dioxide in a beverage is the volume ratio of carbon dioxide to the beverage at 1 atmosphere and 20°C.

[0048] The beverage may further contain other ingredients as needed. One or more other ingredients may be used. Examples of other ingredients include hops, stabilizers, dietary fiber, pungent ingredients, bitter ingredients, fruit juice, fruit, fruit peel, flavoring, sweetener (e.g., high-intensity sweetener), acidulant, pH adjuster, antioxidant, preservative, emulsifier, colorant, foaming agent, protein, protein hydrolysate, yeast extract, and water. The other ingredients may be selected from known beverage ingredients depending on the purpose.

[0049] The beverage may be an alcohol-flavored beverage. An alcohol-flavored beverage is a beverage that can provide the flavor of an alcoholic beverage or a flavor similar to an alcoholic beverage, regardless of whether it contains ethanol. Alcohol-flavored beverages include not only existing alcoholic beverages but also beverages made to imitate the flavor of existing alcoholic beverages. An alcoholic beverage is a beverage containing ethanol. Examples of alcohol-flavored beverages include chuhai-flavored beverages, fruit liquor-flavored beverages, distilled spirit-flavored beverages, and beer-flavored beverages. A chuhai-flavored beverage has a chuhai flavor or a chuhai-like flavor. A chuhai-flavored beverage may contain fruit flavors and fruit juice. Examples of fruit flavors include fruit flavors derived from fruits of the Rosaceae family (plum, apple, strawberry, and peach), fruit flavors derived from citrus fruits (e.g., lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikuwasa), and fruit flavors derived from grapes. The fruit flavor may be a composition containing aroma components contained in fruit. Examples of fruit juices include juices derived from fruits of the Rosaceae family (plum, apple, strawberry, and peach), juices derived from citrus fruits (e.g., lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikuwasa), and juices derived from grapes. Fruit liquor-flavored beverages have the flavor of fruit liquor (e.g., wine, plum liquor, and cider) or a flavor similar to fruit liquor. Distilled liquor-flavored beverages have the flavor of distilled liquor (e.g., shochu, whiskey, brandy, rum, gin, and vodka) or a flavor similar to distilled liquor.

[0050] The beverage may be a beer-taste beverage. The beer-taste beverage may be a beer-taste beverage produced through a fermentation process or a beer-taste beverage produced without a fermentation process. That is, the beer-taste beverage may be a fermented beer-taste beverage or a non-fermented beer-taste beverage. The beer-taste beverage may be a beer-taste beverage that uses malt as an ingredient or a beer-taste beverage that does not use malt as an ingredient.

[0051] The beverage may be beer, happoshu, spirits or liqueur.

[0052] The beverage may be in the form of a Ready To Drink (RTD).

[0053] The beverage may be enclosed in a container. Examples of the type of container include glass containers, metal containers, and plastic containers. The container may be selected from known containers used to enclose known beverages.

[0054] The method for producing a beverage includes obtaining a beverage containing a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and an HLB value of 13.0 or greater, and having a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C. Except for the fact that the target beverage contains a fatty acid ester and has a predetermined concentration, the beverage can be produced using known beverage production methods. For example, the beverage may be produced by adding the fatty acid ester at any step in a known beverage production method. For example, the beverage may be produced by adding the fatty acid ester to a previously prepared beverage. For example, a fermented beer-flavored beverage is produced through various steps, such as preparation of a fermentation raw material liquid, fermentation, storage, and filtration. For example, general methods for producing fermented beer-flavored beverages are described in JP 2022-067627 A and JP 2024-001889 A. For example, a non-fermented beer-flavored beverage is produced by introducing carbon dioxide gas into a mixture containing a target component. For example, general methods for producing non-fermented beer-flavored beverages are described in JP 2022-067627 A and JP 2019-107023 A.

[0055] In an exemplary embodiment, obtaining a beverage may include using a fatty acid ester as an ingredient of the beverage. The fatty acid ester may be added at any step in the production process of the beverage. The fatty acid ester may be added all at once or multiple times at any step in the production process of the beverage.

[0056] In an exemplary embodiment, obtaining a beverage may include using a composition comprising a fatty acid ester as an ingredient of the beverage, and the composition may be added at any step in the production process of the beverage, either once or multiple times.

[0057] In an exemplary embodiment, obtaining a beverage may include adding a fatty acid ester to a drinkable liquid. The fatty acid ester may be added all at once or multiple times. Specific examples of fatty acid esters are described above. The drinkable liquid may be a pre-prepared beverage, for example, an alcoholic beverage. When the drinkable liquid includes a fatty acid ester, the fatty acid ester may be added to the drinkable liquid as needed.

[0058] In an exemplary embodiment, obtaining a beverage may include adding a composition comprising a fatty acid ester to a drinkable liquid. The composition may be added all at once or in multiple portions.

[0059] The method for producing a beverage may further include other steps as necessary. The method for producing a beverage may include sterilizing the beverage. The method for producing a beverage may include sealing the beverage in a container. [Example]

[0060] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the scope of the present disclosure. In the following description, "%" represents "volume %."

[0061] (viscosity measurement) In the following examples, viscosity was measured using a falling body viscometer (Japanese Patent No. 5436568, etc.) under conditions of 20°C (meaning that the measurement was carried out at room temperature of 20°C using a sample whose temperature had been adjusted to 20°C).

[0062] (Evaluation of slippery feeling) In the following examples, the "slippery feeling" was evaluated at 20°C according to the following criteria. Here, "slippery feeling" refers to the feeling of sticking to the tip of the tongue (also called a thick feeling) felt immediately after putting ethanol in the mouth. When the evaluation according to the following criteria was 1 or higher, it was evaluated as having a slippery feeling typical of ethanol. [Evaluation criteria] 7: A slimy feeling with a higher concentration than 40% ethanol 6: Slippery texture equivalent to 40% ethanol 5: The slimy feeling between 40% ethanol and 20% ethanol 4: Slippery texture equivalent to 20% ethanol 3: The slimy feeling between 5% ethanol and 20% ethanol 2: Slippery texture equivalent to 5% ethanol 1: The slimy feeling between water and 5% ethanol 0: Slippery like water -1: None of the above

[0063] (Evaluation of smoothness) In the following examples, the "smooth feeling" was evaluated at 20°C according to the following criteria. Here, "smooth feeling" refers to the refreshing feeling felt after the slimy feeling when ethanol is put in the mouth. A score of 1 or higher in the evaluation according to the following criteria was evaluated as having a smooth feeling typical of ethanol. [Evaluation criteria] 6: Equivalent to 40% ethanol 5: The smoothness between 40% ethanol and 20% ethanol 4: Equivalent to 20% ethanol 3: A smooth texture between 5% ethanol and 20% ethanol 2: Equivalent to 5% ethanol for a smooth feel 1: A smooth texture between water and 5% ethanol 0: Light and smooth like water -1: None of the above

[0064] (Evaluation of the balance between smoothness and viscosity) In the following examples, the "balance between smoothness and viscosity" was evaluated according to the following criteria: Here, the "balance between smoothness and viscosity" is the value obtained by dividing the evaluation score for "smoothness" by the viscosity of each sample. [Evaluation criteria] A: Balance is 1.6 to 3.2 (very good) B: Balance is between 1.2 and less than 1.6, more than 3.2 and 3.6 (good) C: Balance is between 0.8 and less than 1.2, and is greater than 3.6 and is 4.0 (slightly better). D: Balance is between 0.1 and less than 0.8, greater than 4.0 and 4.8 (fairly good) E: Balance is less than 0.1 and more than 4.8 (bad)

[0065] <Experimental Example 1-1> A thickener (xanthan gum (trade name: xanthan gum, manufactured by Marugo Corporation)) was dissolved in water by heating to 80° C. to the concentration shown in Table 1-1, and used as a sample. The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. Furthermore, for each sample, emulsifier I (decaglycerin myristate) was added at the concentration shown in Table 1-1, and then the "slippery feeling" and "smooth feeling" were evaluated. The "balance between smooth feeling and viscosity" was also evaluated. The results are shown in Table 1-1. The evaluation of "slimy feeling" after adding the emulsifier was the same as the evaluation of "slimy feeling" before adding the emulsifier. Furthermore, when emulsifier I (decaglycerol myristate) was added at 5000 mg / L or more, a bitter taste was felt.

[0066] [Table 1-1]

[0067] <Experimental Example 1-2> A thickener (xanthan gum (trade name: xanthan gum, manufactured by Marugo Corporation)) was dissolved in water by heating to 80° C. to the concentration shown in Table 1-2, and used as a sample. The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. Furthermore, for each sample, emulsifier II (decaglycerol monolaurate) was added at the concentration shown in Table 1-2, and then the "slippery feeling" and "smooth feeling" were evaluated. The "balance between smooth feeling and viscosity" was also evaluated. The results are shown in Table 1-2. The evaluation of "slimy feeling" after adding the emulsifier was the same as the evaluation of "slimy feeling" before adding the emulsifier. Furthermore, when emulsifier II (decaglycerol monolaurate) was added at 1000 mg / L or more, a bitter taste was felt.

[0068] [Table 1-2]

[0069] <Experimental Example 1-3> A thickener (xanthan gum (trade name: xanthan gum, manufactured by Marugo Corporation)) was dissolved in water by heating to 80° C. to the concentration shown in Table 1-3, and used as a sample. The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. Furthermore, for each sample, emulsifier III (decaglycerin monomyristate) was added at the concentration shown in Table 1-3, and then the "slippery feeling" and "smooth feeling" were evaluated. The "balance between smooth feeling and viscosity" was also evaluated. The results are shown in Table 1-3. The evaluation of "slippery feeling" after adding the emulsifier was the same as the evaluation of "slippery feeling" before adding the emulsifier. Furthermore, when emulsifier III (decaglycerol monomyristate) was added at 5000 mg / L or more, a bitter taste was felt.

[0070] [Table 1-3]

[0071] <Experimental Example 2> Thickeners (sodium carboxymethylcellulose (trade name: CMC, manufactured by Marugo Corporation), sodium alginate (trade name: Sodium Alginate, manufactured by Marugo Corporation), sodium polyacrylate (trade name: Sodium Polyacrylate, manufactured by Marugo Corporation), carrageenan (trade name: Purified Carrageenan, manufactured by Marugo Corporation), guar gum (trade name: Guar Gum, manufactured by Marugo Corporation), and pectin (trade name: Pectin HM, manufactured by Unitec Foods Co., Ltd.)) were dissolved in water by heating to 80°C to the concentrations shown in Table 2, and samples were prepared. The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. For each sample, emulsifier I (decaglycerin myristate) was added at each concentration shown in Table 2, and then the "slippery feeling" and "smooth feeling" were evaluated. The "balance between smooth feeling and viscosity" was also evaluated. The results are shown in Table 2. The evaluation of "slippery feeling" after adding the emulsifier was the same as the evaluation of "slippery feeling" before adding the emulsifier. Furthermore, when other emulsifiers (emulsifier II (decaglyceryl monolaurate), emulsifier III (decaglyceryl monomyristate)) were used instead of emulsifier I (decaglyceryl myristate), the "slippery feeling" and the "balance between slippery feeling and viscosity" tended to be similar.

[0072] [Table 2]

[0073] <Experimental Example 3> Sweetening components (sorbitol (Bussan Food Science Co., Ltd.: Sorbitol F), glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.), isomaltooligosaccharide (Showa Sangyo Co., Ltd.: Isomalt 500)) were dissolved in water by heating to 80°C to the concentrations shown in Table 3, and the resulting solution was used as a sample. The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. Emulsifier I (decaglycerin myristate) and emulsifier III (decaglycerin monomyristate) were added to each sample at the concentrations shown in the table, and then the "slippery feel" and "smooth feel" were evaluated. The "balance between smooth feel and viscosity" was also evaluated. The results are shown in Table 3. The evaluation of "slippery feeling" after adding the emulsifier was the same as the evaluation of "slippery feeling" before adding the emulsifier. Furthermore, when emulsifier II (decaglycerol monolaurate) was used as the emulsifier, the "smooth feeling" and "balance between smooth feeling and viscosity" tended to be similar to those of emulsifier I (decaglycerol myristate).

[0074] [Table 3]

[0075] <Experimental Example 4> Thickeners (xanthan gum (Marugo Corporation, trade name: Xanthan Gum), sodium alginate (Marugo Corporation, trade name: Sodium Alginate), carrageenan (Marugo Corporation, trade name: Purified Carrageenan), and pectin (Unitec Foods, trade name: Pectin HM)) were dissolved in a base solution at the concentrations shown in Table 4 by heating to 80°C. The base solutions used were water, slightly alcoholic white wine (trade name: Carl Jung Chardonnay, 0.25% alcohol), non-alcoholic gin (trade name: Tangueray, 0.0% alcohol), and non-alcoholic gin to which Polmos Warsaw Spiritus (ethanol concentration: 96% by volume) was added to achieve an ethanol content of 0.5% (non-alcoholic gin (0.5% alcohol)). The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. For each sample, as an example, each emulsifier (emulsifier I (decaglycerin myristate), emulsifier II (decaglycerin monolaurate), emulsifier III (decaglycerin monomyristate)) was added to a concentration of 100 mg / L, and then the "slippery feeling" and "smooth feeling" were evaluated. In addition, the "balance between smooth feeling and viscosity" was evaluated. As comparative examples, samples using emulsifier IV (decaglycerin monooleate) and emulsifier V (decaglycerin monostearate) were also similarly evaluated. The results are shown in Table 4. The evaluation of "slippery feeling" after adding the emulsifier was the same as the evaluation of "slippery feeling" before adding the emulsifier. Furthermore, the "balance between smooth feeling and viscosity" of Examples 4-1 to 4-3 was A or B, which was good.

[0076] [Table 4]

[0077] <Experimental Example 5> Thickeners (guar gum (manufactured by Marugo Corporation, trade name: Guar Gum), pectin (manufactured by Unitec Foods, trade name: Pectin HM), sodium polyacrylate (manufactured by Marugo Corporation, trade name: Sodium Polyacrylate), xanthan gum (manufactured by Marugo Corporation, trade name: Xanthan Gum), sodium alginate (manufactured by Marugo Corporation, trade name: Sodium Alginate), and carrageenan (manufactured by Marugo Corporation, trade name: Purified Carrageenan)) were dissolved in the base liquid by heating to 80°C to the concentrations shown in Table 5, and samples were prepared. The base liquids used were a slightly alcoholic red wine (trade name: CARL JUNG Cabernet Sauvignon, 0.25% alcohol), a slightly alcoholic white wine (trade name: CARL JUNG Chardonnay, 0.25% alcohol), a non-alcoholic gin (trade name: Tangueray, 0.0% alcohol), and a non-alcoholic gin to which Polmos Warsaw Spiritus (ethanol concentration: 96% by volume) was added to make the ethanol content 0.5% (non-alcoholic gin (0.5% alcohol)). The viscosity of each sample was measured, and the "slippery feeling" of each sample was also evaluated. For each sample, emulsifier I (decaglycerin myristate) was added at each concentration shown in Table 5, and then the "slippery feeling" and "smooth feeling" were evaluated. The "balance between smooth feeling and viscosity" was also evaluated. The results are shown in the table. The evaluation of "slippery feeling" after adding the emulsifier was the same as the evaluation of "slippery feeling" before adding the emulsifier. Furthermore, when emulsifier II (decaglyceryl monolaurate) was used instead of emulsifier I (decaglyceryl myristate), the "slippery feeling" and the "balance between slippery feeling and viscosity" tended to be similar.

[0078] [Table 5]

Claims

1. preparing a liquid composition having a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C; obtaining a beverage from said liquid composition; obtaining the beverage comprises mixing the liquid composition with a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater; Beverage production method.

2. The method of claim 1 , wherein the liquid composition comprises a thickener and / or a sweetener.

3. 3. The method for producing a beverage according to claim 2, wherein the thickener comprises at least one selected from the group consisting of sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, guar gum, xanthan gum, carrageenan, and pectin.

4. The method for producing a beverage according to claim 2, wherein the sweetening component comprises at least one selected from the group consisting of sorbitol, glycerin, and isomaltooligosaccharides.

5. The method for producing a beverage according to claim 1 , wherein the fatty acid ester comprises a polyglycerol fatty acid ester.

6. The method for producing a beverage according to claim 1, wherein the beverage contains the fatty acid ester in an amount within a range of 1 mg / L to 3000 mg / L based on the volume of the beverage.

7. The method for producing a beverage according to any one of claims 1 to 4, wherein the beverage has an ethanol concentration in the range of 0% to 3% by volume.

8. The method for producing a beverage according to any one of claims 1 to 6, wherein the beverage does not contain ethanol.

9. a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater; a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C; Beverage.

10. Preparing a beverage having a viscosity of 1.01 mPa·s to 10 mPa·s at 20°C; mixing the beverage with a fatty acid ester having a hydrocarbon group containing 14 or fewer carbon atoms and having an HLB value of 13.0 or greater; A method for improving the ethanol mouthfeel of a beverage.

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