White grape juice, method for producing white grape juice, and beverage

Abstract

To provide white grape juice capable of adding a superior flavor to a beverage.SOLUTION: White grape juice contains 50 ppm or more of flavonoid type polyphenol. The white grape juice preferably contains 700 ppm or more of the total polyphenol, 5 ppm or more of catechin and epicatechin combined, and 50 ppb or more of oleanolic acid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to white grape juice, a method for producing white grape juice, and a beverage. [Background technology]

[0002] Grape juice is used as a raw material for beverages such as wine. Since the components contained in grape juice and their contents affect the flavor of the beverage, various types of grape juice are being developed. For example, Patent Document 1 discloses grape juice containing monoterpene alcohol glycosides, the total amount of which is 7 nM or more in terms of Brix 20 degrees. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2015-192652 A Summary of the Invention [Problem to be solved by the invention]

[0004] By the way, white grape juice is generally produced by crushing and destemming white grapes, followed by squeezing immediately. However, beverages such as wine using such white grape juice may be inferior in umami and body, or may lack the complexity of red wine-like flavor, and may not have a sufficient flavor as a beverage. In addition, although the umami and body may be improved to some extent by increasing the amount of white grape juice, not only does it increase the cost, but it is often difficult to obtain an excellent flavor due to an increase in sweetness.

[0005] Therefore, an object of the present invention is to provide a white grape juice that can impart an excellent flavor to a beverage and a method for producing white grape juice. Another object of the present invention is to provide a beverage having an excellent flavor. [Means for solving the problem]

[0006] The present invention relates to white grape juice having a flavonoid polyphenol content of 50 ppm or more.

[0007] The white grape juice according to the present invention has a predetermined content of flavonoid polyphenols and can impart an excellent flavor to beverages.

[0008] In one embodiment, the white grape juice may have a total polyphenol content of 700 ppm or more. This can impart a more excellent flavor to the beverage. It can also impart a complex aroma, umami and body, a complex taste like red wine, and a sour taste like white wine to the beverage.

[0009] In one embodiment, the white grape juice may have a combined catechin and epicatechin content of 5 ppm or more.

[0010] The present invention also relates to white grape juice having an oleanolic acid content of 50 ppb or more. Since the white grape juice has a specific amount of oleanolic acid content, it can impart an excellent flavor to beverages.

[0011] The present invention further relates to a beverage comprising the above-mentioned white grape juice.

[0012] The beverage according to the present invention has an excellent flavor and aroma since it contains white grape juice containing a predetermined amount of flavonoid polyphenols or white grape juice containing a predetermined amount of oleanolic acid.

[0013] In one embodiment, the white grape juice included in the beverage may be juice from concentrate.

[0014] In one embodiment, the beverage may be a fruit drink.

[0015] In one embodiment, the beverage may be a non-alcoholic beverage.

[0016] In one embodiment, the beverage may have an alcohol content of 1% v / v or more and 10% v / v or less.

[0017] The present invention still further relates to a method for producing white grape juice, comprising the steps of de-stemming and crushing white grapes, and heating the white grapes de-stemmed and crushed in the above step at 60°C or higher for one hour or more.

[0018] The production method according to the present invention includes a step of heating the de-stemmed and crushed white grapes at a predetermined temperature for a predetermined time, so that the white grape juice obtained by the production method according to the present invention can impart an excellent flavor to a beverage.

[0019] The present invention can also be understood as a method for imparting an excellent flavor to a beverage, comprising blending the above-mentioned white grape juice or white grape juice obtained by the above-mentioned production method into a beverage.

[0020] The present invention can also be considered as a method for increasing oleanolic acid in white grape juice, comprising the steps of de-stemming and crushing white grapes, and heating the white grapes de-stemmed and crushed in the above step at 60°C or higher for one hour or more. Effect of the Invention

[0021] According to the present invention, it is possible to provide white grape juice that can impart an excellent flavor to a beverage and a method for producing white grape juice. Furthermore, according to the present invention, it is possible to provide a beverage having an excellent flavor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0023] (white grape juice) The white grape juice according to this embodiment has a flavonoid polyphenol content of 50 ppm or more. In this specification, "ppm" means "mg / L".

[0024] White grape juice means juice produced from white grapes, such as Chardonnay, Kerner, Riesling, Sauvignon Blanc, Pinot Blanc, Koshu, Muscat, and Niagara, which do not contain much of the red pigment anthocyanin.

[0025] In this specification, "total polyphenols" includes so-called polyphenols (compounds having multiple phenolic hydroxyl groups in the molecule) as well as compounds having one phenolic hydroxyl group such as guaiacol and tyrosol. In addition, in this specification, "non-flavonoid polyphenols" refers to total polyphenols other than flavonoid polyphenols.

[0026] Examples of flavonoid polyphenols include flavanols, flavones, isoflavones, anthocyanins, flavanones, flavonols, and polymers thereof.

[0027] Specific examples of flavanols include catechin, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate. Specific examples of flavones include flavone, apigenin, luteonin, apigeninidin, luteionidin, and baicalein. Specific examples of isoflavones include genistein, daidzein, daidzin, glycitein, and equol. Specific examples of anthocyanins include pelargonidin, cyanidin, petunidin, peonidin, petunidin, delphinidin, and malvidin. Specific examples of flavanones include narizin, hesperidin, and liquiritigen. Specific examples of flavonols include quercetin, kaempferol, and myricetin.

[0028] The white grape juice according to the present embodiment may have a flavonoid polyphenol content of, for example, 80 ppm or more, 100 ppm or more, 200 ppm or more, 300 ppm or more, 400 ppm or more, or 500 ppm or more, and preferably 600 ppm or more, 700 ppm or more, 800 ppm or more, 900 ppm or more, or 1000 ppm or more. The flavonoid polyphenol content may be, for example, 2000 ppm or less, 1500 ppm or less, 1200 ppm or less, 1100 ppm or less, or 1000 ppm or less. When the flavonoid polyphenol content is within the above range, the white grape juice can impart a more excellent flavor to the beverage. In addition, when the flavonoid polyphenol content is within the above range, the white grape juice can impart a complex aroma, umami and body, a complex red wine-like taste, and a white wine-like acidity to the beverage.

[0029] The content of flavonoid polyphenols can be measured, for example, by the method described in the Examples.

[0030] The white grape juice according to the present embodiment may have a total content of catechin and epicatechin of, for example, 1 ppm or more or 2 ppm or more, preferably 5 ppm or more, more preferably 10 ppm or more, 15 ppm or more, 20 ppm or more, or 25 ppm or more. The total content of catechin and epicatechin may be, for example, 1000 ppm or less, 500 ppm or less, 50 ppm or less, 40 ppm or less, or 30 ppm or less. When the total content of catechin and epicatechin is within the above range, the white grape juice can impart a more excellent flavor to the beverage.

[0031] The total content of catechin and epicatechin can be measured, for example, by the method described in the Examples.

[0032] The white grape juice according to the present embodiment may contain non-flavonoid polyphenols, such as gallic acid, syringic acid, vanillic acid, hydroxycinnamic acid, tyrosol, resveratrol, vanillin, sinapyl aldehyde, ellagic acid, cinnamyl alcohol, vanillyl alcohol, coumarin, curcumin, chlorogenic acid, lignans, and polymers thereof.

[0033] The white grape juice according to the present embodiment may have a total polyphenol content of, for example, 200 ppm or more, 300 ppm or more, 400 ppm or more, 500 ppm or more, 600 ppm or more, or 700 ppm or more, preferably 800 ppm or more, 900 ppm or more, or 1000 ppm or more. The total polyphenol content may be, for example, 2000 ppm or less, 1500 ppm or less, 1300 ppm or less, 1200 ppm or less, or 1000 ppm or less. When the total polyphenol content is within the above range, the white grape juice can impart a more excellent flavor to the beverage. In addition, when the total polyphenol content is within the above range, the white grape juice can impart a complex aroma, umami and body, a complex red wine-like taste, and a white wine-like acidity to the beverage.

[0034] The white grape juice in this embodiment can be obtained according to a conventional method, except that the content of flavonoid polyphenols is adjusted to 50 ppm or more. The white grape juice may also be obtained by the production method described below. The content of flavonoid polyphenols can be adjusted, for example, by adjusting the heating temperature and / or heating time in the heating step of the production method described below.

[0035] The total polyphenol content can be measured, for example, by the method described in the Examples.

[0036] The white grape juice according to another embodiment of the present invention has an oleanolic acid content of 50 ppb or more. In this specification, "ppb" means "μg / L". The white grape juice according to this embodiment may have an oleanolic acid content within the above range, and may further have a total content of flavonoid polyphenols, total polyphenols, and catechin and epicatechin within the above range.

[0037] The white grape juice according to the present embodiment may have an oleanolic acid content of, for example, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The oleanolic acid content may be, for example, 1000 ppb or less, 900 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, or 200 ppb or less. When the oleanolic acid content is within the above range, the white grape juice can impart a more excellent flavor to the beverage. In addition, when the oleanolic acid content is within the above range, the white grape juice can impart a complex aroma, umami and body, a complex taste like red wine, and a sour taste like white wine to the beverage.

[0038] The content of oleanolic acid can be measured, for example, by the method described in the Examples.

[0039] The white grape juice of this embodiment can be obtained according to a conventional method, except that the content of oleanolic acid is adjusted to 50 ppb or more. The white grape juice of this embodiment may be obtained by a manufacturing method described later. The content of oleanolic acid can be adjusted, for example, by adjusting the heating temperature and / or heating time in the heating step of the manufacturing method described later.

[0040] (How to make white grape juice) The method for producing white grape juice in this embodiment includes a process for de-stemming and crushing white grapes (hereinafter also referred to as the "de-stemming and crushing process"), and a process for heating the white grapes de-stemmed and crushed in the de-stemming and crushing process at 60°C or higher for at least 1 hour (hereinafter also referred to as the "heating process").

[0041] In the destemming and crushing process, the stems of the white grapes are removed and crushed. The white grapes can be crushed in the same manner as described above for the white grape juice. The degree to which the white grapes are crushed is not particularly limited, and is preferably to the extent that the skin is broken. By crushing the white grapes to the extent that the skin is broken, the components contained in the seeds and / or skin of the white grapes can be easily extracted.

[0042] In the de-stemming and crushing step, de-stemmed and crushed white grapes can be obtained by de-stemming and crushing white grapes. The de-stemmed and crushed white grapes may be, for example, a mixture containing white grape seeds and / or skins and juice. The mixture may further contain white grape pulp.

[0043] In the heating step, the white grapes that have been de-stemmed and crushed in the de-stemming and crushing step are heated at 60°C or higher for 1 hour or more. The heating method is not particularly limited, and for example, the grapes are heated while being stirred using an incubator. By passing through the heating step, components contained in the seeds and / or skins of the white grapes are easily extracted, and the extracted components can be transferred into the fruit juice.

[0044] The heating time in the heating step may be 1 hour or more, preferably 2 hours or more, more preferably 3 hours or more, 5 hours or more, 6 hours or more, 10 hours or more, 12 hours or more, 15 hours or more, or 20 hours or more. The heating time may be, for example, 30 hours or less, 25 hours or less, or 20 hours or less. When the heating time is within the above range, the components contained in the seeds and / or skins of white grapes are more easily extracted, and the extracted components can be transferred in greater amounts into the juice. Therefore, it is possible to obtain a white grape juice that can impart a more excellent flavor to the beverage. In addition, when the heating time is within the above range, it is possible to obtain a white grape juice that can impart a complex aroma, umami and body, a complex taste like red wine, and a sour taste like white wine to the beverage.

[0045] The heating temperature in the heating step may be 60°C or higher, and is preferably 70°C or higher or 80°C or higher. The heating temperature may be, for example, 100°C or lower, 90°C or lower, or 85°C or lower. When the heating temperature is within the above range, the components contained in the seeds and / or skins of white grapes are more easily extracted, and the extracted components can be transferred in greater amounts into the juice. Therefore, a white grape juice that can impart a more excellent flavor to the beverage can be obtained. In addition, when the heating temperature is within the above range, the beverage can be imparted with a complex aroma, umami and body, a complex red wine-like taste, and a white wine-like acidity, and further, a white grape juice with less flavor deterioration can be obtained. Furthermore, when the heating temperature is within the above range, a large amount of polyphenols contained in the seeds and / or skins of white grapes are extracted, so the color of the obtained white grape juice becomes darker, and when further heated, the extracted polyphenols are oxidized and the nitrogen components react with sugars to turn red or brown.

[0046] The method for producing white grape juice according to this embodiment may further include a cooling step, a juicing step, a cooling and holding step, a clarification step, a concentration step, etc., in addition to the de-stemming and crushing step and the heating step.

[0047] The cooling process is a process in which the de-stemmed and crushed white grapes are cooled to about room temperature after the heating process. It is preferable to cool the de-stemmed and crushed white grapes quickly from the viewpoints of preventing damage to the juice extractor, maintaining quality, and controlling management values, but it is also possible to enter the juice extracting process without going through the cooling process.

[0048] The juicing process is the process of squeezing the destemmed and crushed white grapes. Through the juicing process, white grape juice can be obtained.

[0049] The cooling and holding step is a step of cooling and holding the white grape juice after the juicing step. The cooling and holding temperature in the cooling and holding step may be, for example, −25° C. or higher, −10° C. or higher, −5° C. or higher, or 0° C. or higher, and may be 20° C. or lower, 10° C. or lower, 5° C. or lower, or 0° C. or lower. The cooling and holding time in the cooling and holding step may be, for example, 12 hours or more, 1 day or more, 2 days or more, 3 days or more, or 5 days or more, and may be 10 days or less, or 7 days or less.

[0050] The clarification step is usually carried out by an enzyme treatment by adding an enzyme agent (e.g., pectinase) or the like, or a step using a centrifuge, a filter, etc. By passing through the clarification step, insoluble components can be removed and the turbidity can be reduced, so that clear white grape juice can be obtained.

[0051] The concentration step is a step of concentrating the juice of white grapes. In the concentration step, the juice of white grapes can be concentrated by, for example, heating, reducing pressure or a combination of these, or by freezing and thawing. A part of the distillate produced during the concentration can also be returned to the concentrated liquid. The degree of concentration can be expressed by Brix degree measured with a sugar content differential refractometer. The degree of concentration may be, for example, 30 to 70 degrees Brix degree.

[0052] (Concentrated fruit juice) Concentrated fruit juice is generally produced by concentrating fruit juice obtained in a juicing process, followed by processes such as cooling, clarification, and filtration. In some cases, the cooling, clarification, and filtration processes may be omitted, or the concentration process may be carried out multiple times. The concentrated fruit juice referred to here refers to grape juice with a Brix of 30 degrees or more as specified in the Japanese Agricultural Standard for Fruit Juice Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries dated December 24, 2013, but is not limited to cases that meet the standards for concentrated fruit juice in fruit juice drinks, and may also be juice with adjusted alcohol content, acidulants, etc.

[0053] (beverage) The beverage according to this embodiment contains the above-mentioned white grape juice. The white grape juice may be a concentrated juice.

[0054] The beverage according to the present embodiment may be classified as fruit wine, other brewed alcohol, spirits, sweet fruit wine, liqueur, or miscellaneous alcohol under the Liquor Tax Act of Japan (as of June 14, 2019). Fruit wine includes red wine, white wine, rose wine, and wine with physical properties intermediate between red wine and white wine. The beverage may also be a soft drink such as a carbonated drink or a fruit drink (e.g., a fruit juice drink).

[0055] The beverage according to the present embodiment may be a wine-taste beverage. A wine-taste beverage is a beverage that has a taste, aroma, and color similar to wine, and gives the drinker the sensation of drinking wine when consumed. The wine-taste beverage may be a wine-taste beverage (red wine-taste beverage) that has a taste, aroma, and color similar to red wine, a wine-taste beverage (white wine-taste beverage) that has a taste, aroma, and color similar to white wine, a wine-taste beverage (rosé wine-taste beverage) that has a taste, aroma, and color similar to rose wine, or a wine-taste beverage (rose wine-taste beverage) that has a taste, aroma, and color similar to wine with physical properties intermediate between red wine and white wine (a wine-taste beverage with physical properties intermediate between red wine and white wine).

[0056] The beverage according to the present embodiment may be in the form of an RTD (Ready To Drink) or an RTS (Ready To Serve). An RTS is intended to be consumed by diluting it with ice, water, hot water, or the like.

[0057] The beverage according to the present embodiment may be an alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beverage having an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0058] The alcohol content of the alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more, 6 v / v% or more, 7 v / v% or more, 8 v / v% or more, 9 v / v% or more, or 10 v / v% or more. The alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 12 v / v% or less, or 10 v / v% or less.

[0059] A non-alcoholic beverage is a beverage that does not substantially contain alcohol. The alcohol content of a non-alcoholic beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, or may be less than 0.005 v / v% (0.00 v / v%).

[0060] The beverage according to this embodiment may have a white grape juice content of, for example, 0.1 w / v% or more, 1 w / v% or more, 3 w / v% or more, 5 w / v% or more, 10 w / v% or more, 15 w / v% or more, 20 w / v% or more, or 25 w / v% or more. The white grape juice content may be, for example, 100 w / v% or less, 50 w / v% or less, 40 w / v% or less, or 30 w / v% or less.

[0061] The beverage according to the present embodiment may have a flavonoid polyphenol content of, for example, 50 ppm or more or 100 ppm or more, preferably 150 ppm or more, 200 ppm or more, or 400 ppm or more, more preferably 500 ppm or more, 600 ppm or more, 700 ppm or more, or 800 ppm or more. The flavonoid polyphenol content may be, for example, 2000 ppm or less, 1500 ppm or less, 1200 ppm or less, 1100 ppm or less, or 1000 ppm or less. When the flavonoid polyphenol content is within the above range, the beverage has a more excellent flavor. In addition, the beverage has a complex aroma, a umami and a full body, a complex red wine-like taste, and a white wine-like acidity.

[0062] The beverage according to the present embodiment may have a total content of catechin and epicatechin of, for example, 1 ppm or more or 2 ppm or more, preferably 5 ppm or more or 10 ppm or more. The total content of catechin and epicatechin may be, for example, 200 ppm or less, 150 ppm or less, 100 ppm or less, 50 ppm or less, 30 ppm or less, 20 ppm or less, or 14 ppm or less. When the total content of catechin and epicatechin is within the above range, the beverage has a more excellent flavor.

[0063] The beverage according to the present embodiment may contain non-flavonoid polyphenols, specifically, the components described above.

[0064] The beverage according to the present embodiment may have a total polyphenol content of, for example, 200 ppm or more or 300 ppm or more, preferably 500 ppm or more or 600 ppm or more, more preferably 700 ppm or more, 800 ppm or more, or 900 ppm or more. The total polyphenol content may be, for example, 2000 ppm or less, 1500 ppm or less, 1300 ppm or less, 1200 ppm or less, or 1000 ppm or less. When the total polyphenol content is within the above range, the beverage has a more excellent flavor. In addition, the beverage has a complex aroma, a umami and a full body, a complex taste like red wine, and a sour taste like white wine.

[0065] In the beverage according to another embodiment of the present invention, the content of oleanolic acid may be, for example, 6 ppb or more, 7 ppb or more, 8 ppb or more, 9 ppb or more, or 10 ppb or more. The content of oleanolic acid may be, for example, 1000 ppb or less, 600 ppb or less, 500 ppb or less, 300 ppb or less, 100 ppb or less, 90 ppb or less, 80 ppb or less, 70 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, or 20 ppb or less. When the content of oleanolic acid is within the above range, the beverage has a more excellent flavor. In addition, the beverage has a complex aroma, a umami and a full body, a complex taste like red wine, and a sour taste like white wine.

[0066] The pH of the beverage according to the present embodiment may be, for example, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more. The pH of the beverage may be, for example, 4.8 or less, 4.6 or less, 4.4 or less, or 4.2 or less.

[0067] The acidity of the beverage according to the present embodiment may be, for example, 0.1 w / v% or more, 0.2 w / v% or more, or 0.5 w / v% or more in terms of tartaric acid. The acidity of the beverage may be, for example, 1.0 w / v% or less, 0.9 w / v% or less, 0.8 w / v% or less, or 0.7 w / v% or less. The acidity can be measured based on the National Tax Agency's prescribed analytical method (revised on March 9, 2017).

[0068] The extract content of the beverage according to the present embodiment may be, for example, 0.1 w / v% or more, 0.5 w / v% or more, 1.0 w / v% or more, 1.2 w / v% or more, 1.4 w / v% or more, 1.6 w / v% or more, 1.8 w / v% or more, 2.0 w / v% or more, 2.2 w / v% or more, or 2.4 w / v% or more. The extract content of the beverage may be, for example, 4.0 w / v% or less, 3.5 w / v% or less, or 3.0 w / v% or less. The extract content can be measured based on the National Tax Agency's prescribed analytical method (revised version of March 9, 2017).

[0069] The beverage according to the present embodiment preferably has an absorbance at a wavelength of 420 nm of less than 0.35. If the absorbance at a wavelength of 420 nm is within the above range, the beverage has a more favorable appearance. Similarly, the beverage according to the present embodiment preferably has an absorbance at a wavelength of 530 nm of less than 0.15. If the absorbance at a wavelength of 530 nm is within the above range, the beverage has a more favorable appearance. It is more preferable that the beverage according to the present embodiment has both an absorbance at a wavelength of 420 nm and an absorbance at a wavelength of 530 nm within the above range.

[0070] The beverage according to the present embodiment may contain additives within a range that does not impair the effects of the present invention. Examples of additives that can be used include acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, dietary fiber and polysaccharide thickeners, pH adjusters, preservatives, etc.

[0071] Examples of the acidulant include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of the coloring agent include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners include acesulfame potassium (acesulfame K), sucralose, sweeteners containing glycyrrhizin and glycyrrhizin (e.g., licorice preparations, etc.), stevia, neotame, aspartame, alitame saccharin, sodium saccharin, disodium licyrrhizinate, cyclamate, dulcin, thaumatin, monellin, etc. Examples of antioxidants include vitamin C, vitamin E, polyphenols, etc. Examples of flavorings include wine flavors, etc. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium carbonate, potassium chloride, calcium carbonate, calcium lactate, etc. Examples of dietary fiber and thickening polysaccharides include resistant dextrin, polydextrose, resistant glucan, glycogen, starch, microcrystalline cellulose, gellan gum, carrageenan, agar, etc. Examples of pH adjusters include acids or alkalis that can be added to foods. Examples of preservatives include sodium benzoate, fatty acid esters, potassium pyrosulfite, etc. These additives can be used alone or in combination of two or more.

[0072] The beverage according to the present embodiment may be a fermented beverage or a non-fermented beverage. A fermented beverage is produced through fermentation with yeast or the like. A non-fermented beverage is produced without fermentation with yeast or the like.

[0073] The beverage according to the present embodiment may be either non-carbonated or carbonated. Here, non-carbonated refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be acceptable.

[0074] The beverage according to the present embodiment can be provided in a container. The container may be any container that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) may be used. The container may also be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a glass or metal container, since it completely blocks gas and moisture and can maintain stable quality at room temperature for a long period of time. Furthermore, by using a container made of brown glass or metal, it is possible to completely block light and maintain more stable quality.

[0075] The beverage of this embodiment can be obtained according to a conventional method, except for blending the above-mentioned white grape juice.

[0076] In one embodiment, a method for producing a beverage may be, for example, a method for combining beverage ingredients, white grape juice, and water.

[0077] Examples of beverages include those classified as fruit wine, other brewed alcohol, spirits, sweet fruit wine, liqueur, or miscellaneous alcohol under the Liquor Tax Act of Japan (as of June 14, 2019). In addition, processed products to which water, acids, etc. have already been added may also be used. In the case of wines such as fruit wines and sweet fruit wines, the form is not particularly limited, and they may be white wine, red wine, rose wine, or wine with physical properties intermediate between white wine and red wine. In addition, beverages may be soft drinks such as carbonated beverages, non-carbonated beverages, and fruit beverages (e.g., fruit juice beverages).

[0078] Concentrated fruit juice can also be used as a raw material for beverages. Concentrated fruit juice refers to fruit juice produced by concentrating grape juice. The type of grape is not particularly limited, and may be, for example, grapes with brown, green, or yellow flesh (grapes for white grape juice). The method for concentrating grape juice may be, for example, a method of heating at normal pressure or reduced pressure, a method using reverse osmosis, or a method using freezing and thawing. The method for fermenting concentrated grape juice may be, for example, a method of diluting concentrated grape juice with water to 12 to 23 w / v% in terms of invert sugar content of the juice, adding yeast, and fermenting the juice. Examples of beverages produced from concentrated fruit juice include concentrated reconstituted grape juice white wine. The invert sugar content of the juice can be measured based on the method described in the Yamanashi Prefecture Wine Brewing Association, published in 2016 (page 34, Chapter 3, Improvement of Fruit Juice).

[0079] In another embodiment, the method for producing a beverage may be, for example, a method in which yeast is added to white grape juice and fermented.

[0080] In any of the manufacturing methods according to the above embodiments, various additives (e.g., acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, dietary fiber and thickening polysaccharides, pH adjusters, preservatives, etc.), alcohol, carbonated water, carbonation, etc. may be added.

[0081] (Method of imparting excellent flavor to beverages) The white grape juice according to the present invention can impart an excellent flavor to a beverage. Therefore, the present invention can also be understood as a method for imparting an excellent flavor to a beverage, comprising blending the white grape juice according to the present invention (including white grape juice obtained by the method for producing white grape juice according to the present invention) with a beverage. The method according to this embodiment can also impart a complex aroma, umami and full-bodiedness, a complex taste like red wine, and a sour taste like white wine to the beverage. As specific aspects of the method according to this embodiment, the aspects according to the above-mentioned embodiments can be applied without any particular limitations.

[0082] (Method to increase oleanolic acid in white grape juice) The method for producing white grape juice according to the present invention includes the heating step described above, and therefore can increase the content of oleanolic acid in the obtained white grape juice. Therefore, the present invention can be considered as a method for increasing oleanolic acid in white grape juice, which includes a step of de-stemming and crushing white grapes, and a step of heating the de-stemmed and crushed white grapes at 60°C or higher for 1 hour or more. As a specific aspect of the method according to this embodiment, the aspects according to the above-mentioned embodiment can be applied without any particular limitation. EXAMPLES

[0083] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0084] [Test Example 1: Preparation of fruit juice] (juice 1) The stems of white grapes (Kerner variety from Hokkaido) were removed and crushed to the extent that the skin was broken. The grapes were kept in a refrigerator at 5°C for 20 hours, and then the juice was squeezed. The juice was centrifuged to obtain juice 1.

[0085] (juice 2~11) The stems of white grapes (Kerner variety from Hokkaido) were removed and crushed to the extent that the skin was broken. The grapes were heated quickly to a predetermined temperature (each temperature listed in Table 1) while gently stirring, without exceeding the temperature, and the predetermined temperature was maintained in an incubator for a predetermined time (each time listed in Table 1). After that, the grapes were quickly cooled to room temperature and immediately squeezed. Centrifugation was performed to obtain juices 2 to 11.

[0086] [Table 1]

[0087] (Juice 12 and 13) Grapes mainly of the Sauvignon Blanc variety were squeezed at 5°C to 20°C using a factory juicer, and the obtained juice was concentrated to Brix 68° by heating under reduced pressure to obtain concentrated grape juice (hereinafter referred to as ordinary white grape concentrated juice). This was diluted to 23 w / v% in terms of invert sugar content in the juice, which was named Juice 12. Grapes mainly of the Sauvignon Blanc variety were squeezed after a heating process at 70-80°C for 20 hours using large-scale manufacturing equipment at the factory, and the obtained juice was concentrated to Brix 68° by heating under reduced pressure to obtain concentrated grape juice (hereinafter referred to as high-polyphenol white grape concentrated juice). This was diluted to 23 w / v% in terms of invert sugar content in the juice, which was named Juice 13. In addition, red grapes mainly of Cabernet Sauvignon were squeezed after a heating process at about 80°C for 2 hours, and the obtained juice was concentrated to Brix 68° by heating under reduced pressure to obtain concentrated grape juice (hereinafter referred to as ordinary red grape concentrated juice).

[0088] [Table 2]

[0089] The total polyphenol concentration, the flavonoid polyphenol concentration, and the total concentration of catechin and epicatechin (catechin + epicatechin) were measured for fruit juices 1 to 13. In addition, the oleanolic acid concentration was measured for fruit juices 1 to 11. The results are shown in Tables 1 and 2.

[0090] <Total polyphenol analysis> Total polyphenols were analyzed with reference to the method described in a non-patent document (VL Singleton, and C. Kramer. Am. J. Enol. And Vitic. 22: 161-166 (1971)). More specifically, 5 ml of 10-fold diluted Folin-Ciocalteu reagent and 4 ml of 75 g / L sodium carbonate solution were added to 1 ml of sample solution diluted to a total polyphenol concentration of 10 to 50 mg / L, and reacted at room temperature for 2 hours. After the reaction, the absorbance at 765 nm was measured using a spectrophotometer. Distilled water was used as a control, and an aqueous solution of 10 to 50 mg / L gallic anhydride was used for the calibration curve, and the value converted to gallic acid was used as the total polyphenol concentration.

[0091] <Analysis of flavonoid polyphenols> Flavonoid polyphenols were analyzed with reference to the same non-patent literature as that referred to in the above-mentioned analysis of total polyphenols. More specifically, 10 ml of sample solution, 5 ml of 15% hydrochloric acid, and 5 ml of 120 g / L formaldehyde were mixed by stirring and left at room temperature overnight. Then, the mixture was centrifuged, and the supernatant was filtered through a 0.45 μm membrane filter. The filtrate was analyzed in the same manner as in the above-mentioned analysis of total polyphenols, and the concentration of nonflavonoid polyphenols was measured. The value obtained by subtracting the concentration of nonflavonoid polyphenols from the concentration of total polyphenols was determined as the concentration of flavonoid polyphenols.

[0092] <Analysis of catechin and epicatechin> Each sample was diluted 5 times with ultrapure water and filtered through a 0.45 μm hydrophilic mixed cellulose membrane filter to prepare a measurement sample. HPLC (Agilent 1260, manufactured by Agilent Technologies) was used for the measurement. The measurement conditions were as follows. Column: WakoPak Navi C18-5 (4.6 x 150 mm (Fujifilm Wako Pure Chemical Industries, Ltd.)) Injection volume: 10μL Flow rate: 1mL / min Mobile phase A: ultrapure water: phosphoric acid: acetonitrile = 1000:2.5:25 (v / v / v) Mobile phase B: Mix mobile phase A and methanol in a ratio of 5:1 The components were separated by applying a gradient that switched from 90% mobile phase A and 10% mobile phase B to 5% mobile phase A and 95% mobile phase B over 30 minutes. Column temperature: 40℃ Detector: Fluorescence detector Excitation wavelength 280nm, Fluorescence wavelength 310nm The component concentrations were calculated from the areas of the peaks in the chromatograms obtained.

[0093] <Analysis of Oleanolic Acid> Each sample was diluted 5 or 20 times with methanol and filtered through a 0.45 μm hydrophilic PTFE membrane filter to prepare a measurement sample. Measurement was performed using an LC / MS / MS (Xevo TQ-XS, Waters). The measurement conditions were as follows: Column: HSS T3 (2.1 x 100 mm, 1.8 μm (Waters)) Injection volume: 1μL Flow rate: 0.4mL / min Mobile phase A: 0.1% formic acid in water Mobile phase B: Acetonitrile The components were separated by gradient analysis. Column temperature: 40℃ Detector: Zspray negative m / z455.3923>97.0506 Cone Voltage 100V, Collision Voltage 52V The component concentrations were calculated from the areas of the peaks in the chromatograms obtained.

[0094] [Test Example 2: Preparation and Evaluation of Wine] <Wine preparation> (Beverage 1-1~1-10) Fruit juices 1-7 and 9-11 were dispensed into containers, and the acidity was adjusted to the same level with tartaric acid. Dry yeast PdM and diammonium phosphate were added and fermented at 20°C. Fermentation was continued until the sugar content was almost gone and fermentation stopped. After fermentation was completed, centrifugation was performed to obtain beverages 1-1-1-10 (type of beverage: wine, alcohol concentration: 9 v / v%, extract content: 2.5 w / v%, acidity: 0.9 w / v%).

[0095] For beverages 1-1 to 1-10, the absorbance at wavelengths of 420 nm and 530 nm was measured using a spectrophotometer. The results are also shown in Table 3. The absorbance at these wavelengths is an index of the appearance of the beverage; specifically, an absorbance at a wavelength of 420 nm of less than 0.35 indicates that the appearance of the beverage is appropriate, and an absorbance at a wavelength of 530 nm of less than 0.15 indicates that the appearance of the beverage is appropriate.

[0096] [Table 3]

[0097] (Beverages 1-11~1-13) Using fruit juice 12 (normal white grape concentrated juice diluted with water to 23 w / v% in invert sugar content) and 13 (high polyphenol white grape concentrated juice diluted with water to 23 w / v% in invert sugar content), beverages 1-11 and 1-12 were obtained in the same manner as beverage 1-1 (type of beverage: wine, alcohol concentration: 12 v / v%, extract content: 3 w / v%, acidity: 0.8 w / v%). In addition, normal red grape concentrated juice was diluted with water to 23 w / v% in invert sugar content, and red wine obtained by fermentation in the same manner as beverage 1-11 was mixed with beverage 1-11 so that the total polyphenol content, alcohol, extract content, and acidity were the same as beverage 1-12, and beverage 1-13 was obtained (type of beverage: red wine, alcohol concentration: 12 v / v%, extract content: 3 w / v%, acidity: 0.8 w / v%).

[0098] [Table 4]

[0099] For beverages 1-1 to 1-13, the total polyphenol concentration, the flavonoid polyphenol concentration, and the total concentration of catechin and epicatechin (catechin + epicatechin) were measured in the same manner as in Test Example 1. The results are shown in Tables 3 and 4.

[0100] <Sensory evaluation> The sensory evaluation of beverages 1-1 to 1-13 was performed by eight selected panelists with discriminating abilities, who evaluated "complexity of aroma," "flavor and body," "complexity of red wine-like flavor," "white wine-like acidity," and "overall evaluation." The results are shown in Tables 3 and 4. The sensory evaluation was performed using a nine-point scale from -4 to 4 for each evaluation item, and the average value was used as the evaluation score.

[0101] "Complexity of aroma" refers to an aroma that brings out the characteristics and deliciousness of grapes and can be used as a blended ingredient, and the higher the score, the less the deterioration odor associated with heating the fruit and the more pleasant the aroma complexity. "Taste and body" refers to the deliciousness and richness felt when drinking, and the higher the score, the stronger the pleasant umami and body sensation. "Red wine-like flavor complexity" refers to the sensation of aroma and flavor that has a red wine-like complexity, and the higher the score, the stronger the pleasant red wine-like flavor complexity. "White wine-like acidity" refers to a refreshing acidity that is white wine-like, and the higher the score, the stronger the pleasant white wine-like acidity sensation. "Overall evaluation" refers to the balance of aroma and flavor as a beverage, and the higher the score, the stronger the pleasant aroma and flavor of a beverage.

[0102] Drinks 1-2 to 1-10 were evaluated based on the score of drink 1-1, which was fixed at 0 points. Drinks 1-12 and 1-13 were evaluated based on the score of drink 1-11, which was fixed at 0 points.

[0103] As shown in Tables 3 and 4, juices 2 to 7, 9 to 11 and 13 were shown to be capable of imparting excellent flavor to wine.

[0104] A comparison of beverages 1-2 and 1-3 showed that the higher the heating temperature in the juice production process, the more complex the aroma, the more flavor and full body, the more complex the red wine-like taste, and the more acidic the white wine-like taste can be imparted to wine. A comparison of beverages 1-3 and 1-8 to 1-10 showed that when the heating temperature in the juice production process was 70°C and the heating time was 12 hours, the more complex the aroma, the more flavor and full body, the more complex the red wine-like taste, and the more acidic the white wine-like taste can be imparted to wine. A comparison of beverages 1-4 to 1-7 showed that when the heating temperature in the juice production process was 80°C and the heating time was 12 hours, the more complex the aroma, the more complex the red wine-like taste can be imparted to wine. A comparison of beverages 1-11 and 1-12 showed that even when concentrated fruit juice was used, excellent flavors could be imparted to wine as long as the diluted fruit juice contained 50 ppm or more of flavonoid polyphenols.

[0105] [Test Example 3: Preparation and evaluation of non-alcoholic beverages] (Beverages 2-1~2-11) Fruit juices 1 to 11 were blended to a fruit juice ratio of 25% based on the Japanese Agricultural Standards for Fruit Beverages (Notification No. 475 of the Ministry of Agriculture, Forestry and Fisheries dated June 27, 2019), and water, tartaric acid and wine flavoring (flavoring that does not contain alcohol) were further added to obtain beverages 2-1 to 2-11 (type of beverage: non-alcoholic beverage, white grape juice content: 25 w / v%, acidity: 0.17 w / v%).

[0106] The total polyphenol concentrations of beverages 2-1 to 2-11 were calculated from the total polyphenol concentrations of the fruit juices used. In addition, sensory evaluation was performed in the same manner as in Test Example 2. The results are shown in Tables 5 and 6.

[0107] In the sensory evaluation, the score for drink 2-1 was fixed as 0 points, and drinks 2-2 to 2-11 were evaluated based on this score.

[0108] [Table 5]

[0109] [Table 6]

[0110] As shown in Tables 5 and 6, it was shown that fruit juices 2 to 11 can impart excellent flavor to non-alcoholic beverages.

[0111] A comparison of beverages 2-2, 2-3, and 2-8 showed that the higher the heating temperature in the juice production process, the more complex the aroma, the more flavor and full body, the more complex the red wine-like taste, and the more acidic the white wine-like taste of the non-alcoholic beverage can be imparted to the non-alcoholic beverage. A comparison of beverages 2-3 and 2-9 to 2-11 showed that when the heating temperature in the juice production process was 70°C, and the heating time was 12 hours, the juice was more capable of imparting the flavor and full body, the more complex the red wine-like taste, the more acidic the white wine-like taste, and the more flavor of the beverage. A comparison of beverages 2-4 to 2-8 showed that when the heating temperature in the juice production process was 80°C, and the longer the heating time, the juice was more capable of imparting the flavor and full body, the more complex the red wine-like taste, and the more acidic the white wine-like taste of the non-alcoholic beverage can be imparted to the non-alcoholic beverage.

[0112] [Test Example 4: Preparation and Evaluation of Liqueur] Fruit juices 1, 5, and 8 were blended to a fruit juice ratio of 25% based on the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 475 dated June 27, 2019), and further blended with raw material alcohol, water, tartaric acid, and wine flavoring (alcohol-free flavoring) to obtain beverages 3-1 to 3-3 (type: liqueur, white grape juice content: 25 w / v%, alcohol concentration: 5 v / v%, extract content: 3.0 w / v%, acidity: 0.17 w / v%).

[0113] The total polyphenol concentrations of beverages 3-1 to 3-3 were calculated from the total polyphenol concentrations of the fruit juices used. In addition, sensory evaluation was also carried out in the same manner as in Test Example 2. The results are shown in Table 7.

[0114] In the sensory evaluation, the score for drink 3-1 was fixed as 0 points, and drinks 3-2 and 3-3 were evaluated based on this score.

[0115] [Table 7]

[0116] As shown in Table 7, fruit juices 5 and 8 were shown to be capable of imparting excellent flavor to liqueur.

[0117] A comparison of beverages 3-2 and 3-3 showed that the longer the heating time in the juice production process, the more complex the aroma, the more flavor and full body, the more complex the red wine-like taste, the more acidity, and the more flavor as a beverage the liqueur was able to have. Also, the higher the total polyphenol concentration of the liqueur, the more excellent the aroma, the more flavor and full body, the more complex the red wine-like taste, the more acidity, and the more flavor as a beverage it was.

[0118] [Test Example 5: Preparation of fruit juice] (Juice 4-1) The stems of white grapes (Chardonnay) were removed and crushed to the extent that the skins were broken. The grapes were kept in a refrigerator at 5°C for 20 hours, and then the juice was squeezed. The juice was centrifuged to obtain juice 4-1.

[0119] (Juice 4-2~4~12) The stems of white grapes (Chardonnay) were removed and crushed to the extent that the skin was broken. The mixture was heated quickly to a predetermined temperature (each temperature listed in Table 8) while gently stirring, without exceeding the temperature, and the predetermined temperature was maintained in an incubator for a predetermined time (each time listed in Table 8). After that, the mixture was quickly cooled to room temperature and immediately squeezed. Centrifugation was performed to obtain juices 4-2 to 4-12.

[0120] For fruit juices 4-1 to 4-12, the total polyphenol concentration, the flavonoid polyphenol concentration, and the total concentration of catechin and epicatechin (catechin + epicatechin) were measured in the same manner as in Test Example 1. The results are shown in Table 8.

[0121] [Table 8]

[0122] [Test Example 6: Preparation and Evaluation of Wine] <Wine preparation> (Beverage 5-1~5-12) The fruit juices 4-1 to 4-12 were dispensed into containers, and dried yeast PdM and diammonium phosphate were added and fermented at 20°C. The fermentation was continued until the sugar content was almost completely consumed and the fermentation stopped. After the fermentation was completed, the juices were centrifuged to obtain beverages 5-1 to 5-12 (type of beverage: wine, alcohol concentration: 9 v / v%, extract content: 2.3 w / v%, acidity: 0.8 w / v%, pH 3.6).

[0123] For beverages 5-1 to 5-12, absorbance at 420 nm and 530 nm was measured using a spectrophotometer in the same manner as in Test Example 2. Furthermore, for beverages 5-1 to 5-12, total polyphenol concentration, flavonoid polyphenol concentration, and total concentration of catechin and epicatechin (catechin + epicatechin) were measured in the same manner as in Test Example 1.

[0124] <Sensory evaluation> The sensory evaluation of beverages 5-1 to 5-12 was carried out in the same manner as in Test Example 2. In the sensory evaluation, beverage 5-1 was given a fixed score of 0, and beverages 5-2 to 5-12 were evaluated based on this score. The results are also shown in Table 9.

[0125] [Table 9]

[0126] As shown in Table 9, it was shown that juices 4-2 to 4-12 could impart excellent flavor to wine.

[0127] A comparison of beverages 5-2 to 5-4 shows that the higher the heating temperature in the juice production process, the more complex the aroma, the more flavor and full body, and the more complex the red wine-like taste can be imparted to wine. A comparison of beverages 5-3 and 5-5 to 5-8 shows that when the heating temperature in the juice production process is 70°C and the heating time is 12 hours, a juice that can impart more complex aroma, more flavor and full body, and the more complex the red wine-like taste can be imparted to wine. A comparison of beverages 5-4 and 5-9 to 5-12 shows that when the heating temperature in the juice production process is 80°C and the heating time is 12 hours, a juice that can impart more flavor and full body, the more complex the red wine-like taste, and the more acidic the white wine-like taste can be imparted to wine.

Claims

1. The content of flavonoid polyphenols is 600 ppm or more, White grape juice having an oleanolic acid content of 50 ppb or more.

2. 2. The white grape juice according to claim 1, having a total polyphenol content of 700 ppm or more.

3. 3. The white grape juice according to claim 1 or 2, wherein the total content of catechin and epicatechin is 5 ppm or more.

4. A beverage comprising the white grape juice according to any one of claims 1 to 3.

5. 5. The beverage of claim 4, wherein the white grape juice is a juice concentrate.

6. The beverage according to claim 4 or 5, which is a fruit wine.

7. 6. The beverage according to claim 4 or 5, which is a non-alcoholic beverage.

8. The beverage according to any one of claims 4 to 6, having an alcohol content of 1 v / v% or more and 10 v / v% or less.

9. A step of destemming and crushing white grapes; A method for producing white grape juice, comprising a step of heating the white grapes that have been de-stemmed and crushed in the above step at 60°C or higher for 2 hours or more, or at 70°C or higher for 1 hour or more.

10. A method for imparting an excellent flavor to a beverage, comprising blending the white grape juice according to any one of claims 1 to 3 or the white grape juice obtained by the production method according to claim 9 into the beverage.

11. A step of destemming and crushing white grapes; A method for increasing oleanolic acid in white grape juice, comprising a step of heating the white grapes de-stemmed and crushed in the above step at 60°C or higher for 2 hours or more, or at 70°C or higher for 1 hour or more.

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