Wine-flavored beverages

Abstract

To provide a wine taste beverage that has a more thick and complex taste as a wine taste beverage and more resembles a real wine, and achieves an improved flavor.SOLUTION: A wine taste beverage contains lactic acid bacteria of 1.0×104 / 100 mL or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a wine-taste beverage and the like. [Background technology]

[0002] A wine-flavored beverage is a beverage that has a taste and aroma similar to wine, and wine-flavored alcoholic beverages that fall into the category of fruit wine, sweet fruit wine, or liqueur as defined by the Liquor Tax Law are available on the market. Wine-flavored beverages that use ingredients fermented with lactic acid bacteria or the like are also known.

[0003] For example, Patent Document 1 discloses a method for producing flavorful daily wine, etc., in which a raw material liquid containing 3-mercaptohexan-1-ol produced by fermenting a peel extract with lactic acid bacteria and yeast is added to a raw material fruit wine obtained by alcoholic fermentation of a fruit juice liquid using concentrated fruit juice as at least a part of the raw material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2011-045356 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is still a demand for improvements in the flavor of wine-flavored beverages, and there is room for further improvement, particularly in terms of the depth and complexity of flavor as well as wine-like flavor as a wine-flavored beverage.

[0006] Therefore, an object of the present invention is to provide a wine-taste beverage that has the depth and complexity of flavor expected of a wine-taste beverage, as well as an enhanced wine-like flavor and improved aroma. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that lactic acid bacteria cells affect the flavor of wine-taste beverages. Based on this knowledge, they discovered that by making a wine-taste beverage contain a certain amount of lactic acid bacteria, it is possible to obtain a wine-taste beverage with an improved flavor due to the richness and complexity of the flavor as well as an enhanced wine-like flavor, thereby completing the present invention.

[0008] In addition, the above-mentioned Patent Document 1 describes a raw liquid produced by fermenting a peel extract with lactic acid bacteria and yeast, and the lactic acid bacteria and yeast are separated and removed by filtration or the like before being added to the raw fruit liquor. Therefore, the final daily wine etc. does not contain any bacterial bodies such as lactic acid bacteria. Furthermore, wine-flavored beverages are usually produced after a filtration process to remove microorganisms, and the relationship between the lactic acid bacteria cells (especially the number of lactic acid bacteria cells contained) and the flavor of wine-flavored beverages has not yet been confirmed.

[0009] That is, the present invention relates to the following (1) to (12). (1) 1.0 x 10 lactic acid bacteria 4 A wine-flavored beverage containing 100mL or more. (2) The lactic acid bacteria is 1.0 × 10 12 The wine-flavor beverage according to (1), wherein the number of pieces per 100 mL or less. (3) A wine-taste beverage according to (1) or (2), wherein the lactic acid bacteria are killed. (4) A wine-taste beverage according to any one of (1) to (3), wherein the lactic acid bacteria are vegetable lactic acid bacteria. (5) The wine-taste beverage according to any one of (1) to (4), wherein the lactic acid bacteria are Lactobacillus lactic acid bacteria. (6) A wine-flavor beverage according to (5), wherein the lactic acid bacteria are lactic acid bacteria belonging to Lactobacillus brevis. (7) The wine-flavor beverage described in (6), wherein the lactic acid bacterium is Lactobacillus brevis SBC8803 (accession number: FERM BP-10632). (8) A wine-flavor beverage according to any one of (1) to (7), which contains lactic acid-fermented fruit juice. (9) A wine-taste beverage according to any one of (1) to (8), wherein the wine-taste beverage is an alcoholic beverage. (10) In a wine-flavored beverage, lactic acid bacteria were added at a concentration of 1.0 × 10 4 A method for producing a wine-flavored beverage, comprising a step of containing at least one piece per 100 mL. (11) A method for producing a wine-taste beverage according to (10), comprising the step of incorporating a lactic acid-fermented fruit juice containing the lactic acid bacteria. (12) In a wine-flavored beverage, lactic acid bacteria were added at a concentration of 1.0 × 10 4 A method for enhancing the depth and complexity of flavor, as well as the wine-like flavor, in a wine-flavored beverage, characterized by containing more than 100 pieces / 100 mL. Effect of the Invention

[0010] According to the present invention, it is possible to provide a wine-taste beverage that has the depth and complexity of flavor required for a wine-taste beverage, as well as an enhanced wine-like flavor and improved aroma. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will now be described in detail. The present invention uses lactic acid bacteria at 1.0 × 10 4 a wine-taste beverage containing 1.0×10 lactic acid bacteria / 100 mL or more (hereinafter, also referred to as the "wine-taste beverage of the present invention"); 4 The present invention relates to a method for producing a wine-taste beverage comprising the step of:

[0012] Here, in the present invention, the term "wine-taste beverage" refers to a beverage that has a wine-like taste and aroma and gives the drinker the sensation of drinking wine. Therefore, this wine-taste beverage includes, for example, alcoholic beverages that have a wine-like taste and aroma and are classified as fruit wine, sweet fruit wine, or liqueur (hereinafter sometimes referred to as "fruit wine, etc.") as defined by the Liquor Tax Act (Act No. 6 of 1953), alcoholic beverages that do not belong to the fruit wine, etc. defined by the Liquor Tax Act but have a wine-like taste and aroma, and also includes soft drinks that have a wine-like taste and aroma (non-alcoholic wine-taste beverages).

[0013] Furthermore, when the wine-taste beverage of the present invention is an alcoholic beverage, it may be an alcoholic beverage (such as brewed alcohol) produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol, a metabolic product, from organic substances such as sugars) in its production, or it may be an alcoholic beverage produced without undergoing an alcoholic fermentation process in its production (such as an alcoholic beverage produced by blending brewed alcohol or the like as a raw material).

[0014] In addition, "fruit liquor" as defined by the Liquor Tax Act above refers to alcoholic beverages with an alcohol content of less than 20 v / v% that are produced by alcoholic fermentation of fruit or fruit and water as raw materials, alcoholic beverages with an alcohol content of less than 15 v / v% that are produced by adding sugar to fruit or fruit and water and subjecting them to alcoholic fermentation, or alcoholic beverages with an alcohol content of less than 15 v / v% that are produced by adding sugar to any of the above and subjecting them to alcoholic fermentation. It also includes alcoholic beverages with an alcohol content of less than 15 v / v% by adding sugar, flavorings or water such as brandy to these beverages, such as wine and cider.

[0015] In addition, "sweet fruit liquor" as defined by the Liquor Tax Act refers to liquors produced by adding sugar to fruit or fruit and water and subjecting them to alcoholic fermentation, or liquors produced by adding sugar to these and subjecting them to alcoholic fermentation, or liquors to which brandy or other sugars, flavorings or water have been added, but which are not included in the above-mentioned fruit liquors. Also included are liquors produced by steeping plants in these liquors or the above-mentioned fruit liquors to extract their ingredients, liquors to which medicinal agents have been added, or liquors to which brandy or other sugars, flavorings, colorings or water have been added. Examples of such liquors include port wine, Madeira wine, sherry, vermouth, and sangria.

[0016] Furthermore, "liqueur" as defined by the Liquor Tax Act mentioned above is an alcoholic beverage made from alcoholic beverages, sugar, or other items (including alcoholic beverages) and with an extract content of two or more degrees.

[0017] The wine-taste beverage of the present invention contains lactic acid bacteria (lactic acid bacteria cells). Lactic acid bacteria are bacteria that produce the metabolic product lactic acid from organic substances such as sugars and organic acids, i.e., bacteria that perform lactic acid fermentation. Known species include plant lactic acid bacteria that grow on (or are isolated from) plant matter such as pickles, and animal lactic acid bacteria that grow on (or are isolated from) animal matter such as dairy products. The types of lactic acid bacteria contained in the wine-taste beverage of the present invention include lactic acid bacteria of the genus Lactobacillus (e.g., Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus gasseri, etc.), lactic acid bacteria of the genus Leuconostoc (e.g., Leuconostoc mesenteroides, etc.), lactic acid bacteria of the genus Pediococcus (e.g., Pediococcus pentosaceus, etc.), and the like. pentosaceus, etc.), Oenococus lactic acid bacteria (e.g., Oenococus oeni, etc.), Lactococcus lactic acid bacteria (e.g., Lactococcus lactis, etc.), Streptococcus lactic acid bacteria (e.g., Streptococcus thermophilus, etc.), etc.

[0018] In order to more easily exert the effects of the present invention, the lactic acid bacteria contained in the wine-taste beverage of the present invention are preferably vegetable lactic acid bacteria, and more preferably Lactobacillus lactic acid bacteria. In particular, in order to more easily enhance the wine-like flavor of the wine-taste beverage of the present invention, the lactic acid bacteria are more preferably Lactobacillus brevis, and even more preferably Lactobacillus brevis SBC8803 (accession number: FERM BP-10632), a lactic acid bacterium isolated from barley (derived from barley).

[0019] Here, Lactobacillus brevis SBC8803 is a strain deposited on June 28, 2006 at the National Institute of Advanced Industrial Science and Technology (Central 6, 1-1-1 Higashi, Tsukuba-shi, Ibaraki-ken, Japan, 305-8566, Japan; currently the Patent Microorganism Depositary, National Institute of Technology and Evaluation (2-5-8 Kazusa Kamatari, Kisarazu-shi, Chiba-ken, Japan, 292-0818, Japan)) with the accession number FERM BP-10632. Hereinafter, this strain may also be referred to as the "SBL88 strain."

[0020] Furthermore, since it is believed that the lactic acid bacteria contained in the wine-taste beverage of the present invention are themselves responsible for the effects of the present invention, they may be either live or dead bacteria; however, it is preferable for the bacteria to be dead bacteria, as this makes it easier to maintain the quality of the wine-taste beverage of the present invention (particularly the quality during storage and distribution). Furthermore, in order to incorporate lactic acid bacteria into the wine-taste beverage of the present invention, not only lactic acid bacteria cell powder or lactic acid bacteria culture liquid can be used, but also lactic acid bacteria-containing raw materials such as lactic acid fermentation raw materials and lactic acid fermented foods.

[0021] In the wine-taste beverage of the present invention, the content of this lactic acid bacteria (the number of bacteria contained) is 1.0 × 10 4 pcs / 100mL or more, preferably 1.0×10 5Counts / 100mL or more, preferably 1.0×10 6 pcs / 100mL or more, more preferably 1.0×10 7 pcs / 100mL or more, more preferably 5.0×10 7 pcs / 100mL or more, more preferably 1.0×10 8 pcs / 100mL or more, more preferably 5.0×10 8 pcs / 100mL or more, more preferably 1.0×10 9 The amount is set to be at least 100 pieces / 100 mL. This is because it is possible to enhance the depth of flavor (richness of flavor when drunk) and complexity of flavor (a complex mixture of fruit flavor, sweetness, sourness, astringency, etc., without any of them being prominent), as well as the wine-like flavor (the aroma and flavor specific to wine), thereby improving the aroma and flavor of the wine-taste beverage. Furthermore, it is also possible to produce a wine-taste beverage with a moderate acidity and astringency (acidity and astringency that are neither too strong nor too weak, and are perceived in an appropriate balance as a wine-taste beverage), and with a favorable texture and roughness (the texture and roughness that remain on the tongue when drunk).

[0022] In addition, in the wine-taste beverage of the present invention, the content of the above-mentioned lactic acid bacteria is preferably 1.0×10 12 Counts / 100mL or less, more preferably 1.0×10 11 Counts / 100mL or less, more preferably 5.0 x 10 10 Counts / 100 mL or less, more preferably 1.0 x 10 10 Counts / 100mL or less, more preferably 5.0 x 10 9 Adjusting the concentration to less than 100 pieces per 100 mL is highly preferable as it allows for a wine-flavored beverage with a superior wine-like flavor to be obtained.

[0023] The content of lactic acid bacteria in the wine-taste beverage of the present invention, i.e., the number of bacterial cells contained therein, can be measured, for example, by a fluorescent staining method, in which a sample such as a wine-taste beverage is suspended in a diluent (such as phosphate-buffered saline), filtered through a membrane filter, and the bacterial cells captured on the membrane filter are stained with the fluorescent dye DAPI (4',6-diamidino-2-phenylindole), and then observed and counted under a fluorescent microscope. Furthermore, when the lactic acid bacteria contained in the wine-taste beverage of the present invention are viable bacteria, the content can also be measured by a known method for measuring the viable cell count, such as a culture method.

[0024] The amount of lactic acid bacteria contained in the wine-taste beverage of the present invention may be adjusted by measuring the amount of lactic acid bacteria contained in the beverage using the above-mentioned measuring method, and then diluting or concentrating the beverage as necessary. Alternatively, the amount of lactic acid bacteria contained in a raw material containing live lactic acid bacteria may be measured using a known method such as a culture method, and the number of bacteria (live or dead bacteria) that will be contained in the wine-taste beverage of the present invention may be calculated and designed based on the results of this measurement.

[0025] When killed lactic acid bacteria are included in the wine-taste beverage of the present invention, live lactic acid bacteria may be added to the wine-taste beverage and then the wine-taste beverage may be sterilized to kill the bacteria; however, it is preferable to add a killed lactic acid bacteria-containing raw material (e.g., a lactic acid bacteria-containing raw material that has been sterilized after measuring the live bacteria count) whose content of killed lactic acid bacteria is known in advance to the wine-taste beverage, as this makes it easier to adjust the content of lactic acid bacteria.

[0026] Furthermore, the wine-taste beverage of the present invention may contain microbial cells other than lactic acid bacteria (for example, live or dead cells such as yeast), but a configuration in which only microbial cells of lactic acid bacteria are contained is preferred because this makes it easier to achieve the effects of the present invention. Therefore, the wine-taste beverage of the present invention is more preferably a filtered wine-taste beverage that has been filtered before the addition of lactic acid bacteria in its production in order to remove microbial cells other than lactic acid bacteria such as yeast, or a filtered wine-taste beverage produced by blending ingredients that have been filtered other than the lactic acid bacteria-containing ingredients, rather than an unfiltered wine-taste beverage that has not been filtered during its production.

[0027] Furthermore, the wine-taste beverage of the present invention preferably contains a lactic acid-fermented fruit juice that is fruit juice that has been lactic acid fermented by lactic acid bacteria.The lactic acid bacteria contained in the wine-taste beverage of the present invention are preferably the lactic acid bacteria contained in the lactic acid-fermented fruit juice, i.e., live or killed lactic acid bacteria (lactic acid bacteria derived from the lactic acid-fermented fruit juice) used in the lactic acid fermentation of the lactic acid-fermented fruit juice.

[0028] Here, the fruit juice refers to a squeezed liquid (straight fruit juice) obtained from a fruit containing pulp, a concentrated liquid thereof (concentrated fruit juice), or a diluted liquid thereof (diluted fruit juice), and this fruit containing pulp may contain other substances than the pulp, such as the peel, or may be only the pulp. A lactic acid fermented fruit juice can be obtained by adding live lactic acid bacteria to this fruit juice (straight fruit juice, concentrated fruit juice, or diluted fruit juice) and lactic acid fermenting it under specified conditions. The obtained lactic acid fermented fruit juice can then be sterilized by a known sterilization method such as heat treatment, concentrated, diluted, etc., if necessary, to become a raw material containing lactic acid bacteria used in the wine-taste beverage of the present invention.

[0029] The wine-taste beverage of the present invention preferably contains this lactic acid-fermented fruit juice at a content of 1 w / v% or more, more preferably 2 w / v% or more, even more preferably 3 w / v% or more, even more preferably 3.5 w / v% or more, and even more preferably 5 w / v% or more of the fermented juice liquid that has not been concentrated or diluted after lactic acid fermentation. This content may be 40 w / v% or less, 30 w / v% or less, 20 w / v% or less, 15 w / v% or less, 12 w / v% or less, 10 w / v% or less, or 8 w / v% or less. When lactic acid-fermented fruit juice that has been concentrated or diluted after lactic acid fermentation is contained in the wine-taste beverage of the present invention, the content may be appropriately set taking into consideration the concentration rate or dilution rate and the above-mentioned numerical range.

[0030] The final wine-taste beverage of the present invention preferably contains 5 mg / L or more of lactic acid, more preferably 10 mg / L or more, even more preferably 30 mg / L or more, even more preferably 50 mg / L or more, even more preferably 80 mg / L or more, and even more preferably 100 mg / L or more. The lactic acid content may be 1000 mg / L or less, 500 mg / L or less, 300 mg / L or less, 150 mg / L or less, or 100 mg / L or less.

[0031] Furthermore, the fruit juice used to obtain the lactic acid fermented fruit juice is preferably grape juice (white grape juice, red grape juice, etc.) because this easily enhances the wine-like flavor, but other fruit juices (for example, apple juice, peach juice, pear juice, orange juice, grapefruit juice, lemon juice, berry (strawberry, blueberry, raspberry, gooseberry, blackberry, cranberry, etc.) juice, etc.) may also be used. The wine-taste beverage of the present invention may contain the above-mentioned fruit juice as unfermented fruit juice in addition to the lactic acid-fermented fruit juice.

[0032] Furthermore, the wine-taste beverage of the present invention preferably contains a fruit juice fermentation raw material obtained by fermenting the above-mentioned lactic acid fermented fruit juice, fruit wine, etc., because this is compatible with lactic acid bacteria cells and the effects of the present invention are easily exhibited. In particular, it is highly suitable to contain a grape juice fermentation raw material (wine, lactic acid fermented grape juice, etc.) obtained by fermenting grape juice. Furthermore, if the wine-flavored beverage of the present invention is a red wine-flavored beverage that exhibits a taste and aroma similar to red wine (wine made using black grape juice as a fermentation raw material), the astringency of red wine is particularly compatible with lactic acid bacteria, making it extremely suitable for the effects of the present invention to be more easily exerted.

[0033] Other ingredients that can be used in the wine-taste beverage of the present invention include alcoholic beverages (alcoholic beverages defined in the Liquor Tax Act (Act No. 57 of June 3, 1953)), sugars (glucose, fructose, sucrose, maltose, oligosaccharides, etc.), salts (sodium chloride, potassium chloride, etc.), organic acids (citric acid, malic acid, lactic acid, succinic acid, tartaric acid, etc.), phosphoric acid, carbonated water, flavorings, colorings, sweeteners (high-intensity sweeteners, etc.), seasonings, antioxidants (sulfites, etc.), pH adjusters, emulsifiers, etc.

[0034] The wine-taste beverage of the present invention does not necessarily need to use water as an ingredient, but may use water as an ingredient in addition to the ingredients described above. When water is used as an ingredient, it is preferable that this water is pure water in terms of the flavor and aroma of the resulting wine-taste beverage. Furthermore, the content of water may be, for example, preferably 5 v / v% or more, more preferably 8 v / v% or more, even more preferably 10 v / v% or more, even more preferably 12 v / v% or more, even more preferably 15 v / v% or more, based on the total volume of the wine-taste beverage of the present invention, and may be preferably 50 v / v% or less, more preferably 40 v / v% or less, even more preferably 30 v / v% or less, even more preferably 20 v / v% or less.

[0035] The wine-taste beverage of the present invention may use a base liquor as a raw material. This base liquor is a fermented fruit juice liquor that serves as the base of the flavor and is used as part of the raw materials in the production of the wine-taste beverage. In other words, this base liquor is a fruit liquor obtained by alcoholic fermentation of fruit juice or alcoholic fermentation of a mixture of fruit juice and sugars, and / or a sweet fruit liquor obtained by mixing the above-mentioned fruit liquor with sugars or distilled liquor. In the present invention, it is more preferable to use a fermented grape juice liquor (such as wine) as the base liquor. The alcohol content of the base liquor may be less than 20 v / v% (for example, 10 v / v% or more and less than 20 v / v%).

[0036] Furthermore, the above-mentioned base liquor preferably comprises 5 v / v% or more, more preferably 10 v / v% or more, even more preferably 20 v / v% or more, even more preferably 30 v / v% or more, even more preferably 40 v / v% or more, even more preferably 50 v / v% or more, even more preferably 60 v / v% or more, even more preferably 65 v / v% or more, and even more preferably 70 v / v% or more of the total volume of the wine-taste beverage of the present invention, and may be preferably 95 v / v% or less, more preferably 90 v / v% or less, even more preferably 85 v / v% or less, and even more preferably 80 v / v% or less.

[0037] For example, when the wine-taste beverage of the present invention is a fruit liquor, sweet fruit liquor, blended liquor, etc. in which water is used as an ingredient, an example of a composition that contains 5 v / v% or more and 95 v / v% or less of base liquor and 5 v / v% or more and 50 v / v% or less of water relative to the total volume of the wine-taste beverage of the present invention is an example of a composition that contains 5 v / v% or more and 95 v / v% or less of base liquor and 5 v / v% or more and 50 v / v% or less of water.

[0038] The wine-taste beverage of the present invention may be an alcoholic beverage with an alcohol content of 1 v / v% or more (such as an alcoholic beverage as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953)), or it may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, even more preferably less than 0.1 v / v%, and even more preferably less than 0.05 v / v%. When the wine-taste beverage of the present invention is a non-alcoholic beverage, it may also be a soft drink (such as a fruit drink or a carbonated drink).

[0039] Furthermore, when the wine-taste beverage of the present invention is an alcoholic beverage, its alcohol content is not particularly limited, but for example, the lower limit is 1 v / v% or more, further 3 v / v% or more, further 5 v / v% or more, and further 7 v / v% or more, and the upper limit is 20 v / v% or less, further 15 v / v% or less, and further 10 v / v% or less. Here, the "alcohol content (v / v%)" of the present invention is measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol content (Vibration density meter method). In the present invention, "alcohol" means ethanol.

[0040] The alcohol content can be adjusted in the production process by adjusting the alcohol content of the base liquor and the raw alcoholic beverages (e.g., distilled liquor with an alcohol content of 40 v / v% or more) used and the blending ratio of these. When distilled liquor or the like is added in addition to the base liquor, the blending amount of the distilled liquor or the like in the wine-taste beverage of the present invention is not limited, but may be 0.1 v / v% or more, 0.5 v / v% or more, or 1.0 v / v% or more. It may also be 10 v / v% or less, 8.0 v / v% or less, 5.0 v / v% or less, or 3.0 v / v% or less. In other words, the wine-taste beverage of the present invention may contain 5 v / v% or more and 95 v / v% or less of the base liquor and 0.1 v / v% or more and 10 v / v% or less of the distilled liquor or the like relative to its total volume. In addition to these, it may contain 5 v / v% or more and 50 v / v% or less of water. Furthermore, when the wine-taste beverage of the present invention is a brewed alcoholic beverage, the alcohol content can be adjusted by controlling the alcoholic fermentation conditions.

[0041] Here, the raw alcoholic beverages added other than the base liquor are preferably distilled alcoholic beverages with an alcohol content of 40 v / v% or more, but are not limited to this and may also be brewed alcoholic beverages, mixed alcoholic beverages, etc. Furthermore, as long as the final product is a wine-taste beverage, the raw alcoholic beverages other than the base liquor do not have to be wine-taste beverages.

[0042] The extract content of the wine-taste beverage of the present invention is not particularly limited, but is preferably 25.0 w / v% or less, more preferably 20.0 w / v% or less, even more preferably 15.0 w / v% or less, even more preferably 12.0 w / v% or less, even more preferably 10.0 w / v% or less, even more preferably 8.0 w / v% or less, and even more preferably 6.0 w / v% or less. The lower limit of the extract content of the wine-taste beverage of the present invention is also not particularly limited, but is preferably 0.2 w / v% or more, more preferably 1.0 w / v% or more, even more preferably 3.0 w / v% or more, and even more preferably 4.0 w / v% or more.

[0043] The extract content of the wine-taste beverage of the present invention is determined by the following formula (1). (1) Extract content (w / v%) = (SA) x 260 + 0.21 In the formula, "S" is the specific gravity (15 / 4°C) of the wine-taste beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the wine-taste beverage of the present invention into specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is based on Table 2 of the National Tax Agency's Prescribed Methods of Analysis (Instructions) of Japan, "Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)." In addition, during the calculation using this formula, the fifth decimal place is rounded off, and the final extract content value is rounded down to two decimal places.

[0044] Furthermore, the specific gravity (15 / 4° C.) of the wine-taste beverage of the present invention is calculated by measuring the density at 15° C. using a vibration type densitometer and dividing the obtained density value by 0.99997.

[0045] Furthermore, the wine-taste beverage of the present invention may be a carbonated beverage (sparkling wine, carbonated beverage, etc.) containing carbon dioxide gas. Here, in the present invention, "carbonated" means that the carbon dioxide gas pressure at 20°C is 0.05 MPa or more, and may be 0.10 MPa or more, further 0.15 MPa or more, or even 0.20 MPa or more. This carbon dioxide gas pressure may be 1.00 MPa or less, further 0.50 MPa or less, or even 0.30 MPa or less. This carbon dioxide gas may be generated by fermentation, may be derived from carbonated water used as a raw material, or may be a wine-taste beverage to which carbon dioxide gas has been added by a carbonation (carbon dioxide gas injection) process. This carbonation process may be performed in a batch manner, or may be performed continuously in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. Moreover, in order to avoid the occurrence of foaming (bubbling), it is suitable to carry out this carbonation step with the liquid temperature kept at 10° C. or lower (preferably 4° C. or lower).

[0046] The wine-taste beverage of the present invention having the above-mentioned composition has the depth and complexity of flavor required for a wine-taste beverage, as well as an enhanced wine-like flavor, an improved aroma, and further has a moderate acidity and astringency, and a pleasant texture and roughness.Furthermore, the wine-taste beverage of the present invention can be said to have a slight acidity and a mellow, well-balanced taste.

[0047] In addition, the present invention provides a wine-taste beverage in which lactic acid bacteria are present in an amount of 1.0 × 10 4This method provides a method for enhancing the depth and complexity of flavor and wine-like flavor of a wine-taste beverage by adding lactic acid fermented fruit juice containing the cells of the lactic acid bacteria, the content of which is 1.0×10 4 It is preferable that the content of the SBL88 strain is more than or equal to the number of cells / 100 mL. For the reasons mentioned above, it is preferable to use a plant-derived lactic acid bacterium as the lactic acid bacterium, and it is also preferable to use a lactic acid bacterium belonging to the genus Lactobacillus, more preferably a lactic acid bacterium belonging to Lactobacillus brevis, and even more preferably the SBL88 strain. For example, a lactic acid fermented fruit juice containing the SBL88 strain cells fermented by the SBL88 strain may be added to a wine-taste beverage to make the SBL88 strain content above the above range.

[0048] Next, a method for producing a wine-taste beverage according to the present invention will be described in detail. The method for producing a wine-taste beverage of the present invention comprises injecting lactic acid bacteria into a wine-taste beverage at a concentration of 1.0×10 4The method further includes a step of adding the lactic acid fermented fruit juice containing the lactic acid bacteria so that the amount of the lactic acid bacteria is equal to or more than 100 mL. It is more preferable to add the lactic acid fermented fruit juice containing the lactic acid bacteria, that is, the lactic acid bacteria are derived from the lactic acid fermented fruit juice. For the same reasons as described above, it is preferable to use a plant-derived lactic acid bacteria, and it is also preferable to use a lactic acid bacteria belonging to the genus Lactobacillus, more preferably a lactic acid bacteria belonging to Lactobacillus brevis, and even more preferably an SBL88 strain. These steps may be, for example, a step of blending lactic acid bacteria powder, a step of adding lactic acid bacteria to fruit juice, fermenting the fruit juice with lactic acid, and blending the obtained lactic acid fermented fruit juice without removing the lactic acid bacteria contained therein, and the like. The above steps may be performed together in one step, or at least one of the steps may be performed in two or more steps. The other steps may be performed according to conventional methods for producing wine-taste beverages, and may include any steps that do not affect the effects of the present invention, without any particular limitations.

[0049] For example, one example of a method for producing a wine-flavored alcoholic beverage is to first use a fruit liquor or the like as a base liquor, add a predetermined amount of lactic acid bacteria (e.g., lactic acid bacteria powder) or lactic acid-fermented fruit juice containing lactic acid bacteria (e.g., lactic acid-fermented fruit juice that has been sterilized) to this base liquor, and then add other raw materials (pure water, flavorings, etc.), and if necessary, adjust the volume so that the lactic acid bacteria content falls within a predetermined range to produce a product. When producing a non-alcoholic wine-flavored beverage, for example, sugars or unfermented fruit juice can be used in place of the base liquor described above.

[0050] As another example, a wine-taste alcoholic beverage may be produced by a method in which yeast (wine yeast, etc.) is added to a fruit juice raw material or the like to carry out an alcoholic fermentation process, the resulting fermented liquid is subjected to a post-fermentation process such as storage (aging), and then a filtration process is carried out to remove the yeast, etc., after which a predetermined amount of lactic acid bacteria is added, and if necessary, an antioxidant or the like is further added to produce a finished product. Alternatively, yeast may be added to a fruit juice raw material or the like containing a predetermined amount of lactic acid bacteria, or a lactic acid-fermented fruit juice containing a predetermined amount of lactic acid bacteria to carry out an alcoholic fermentation process, the resulting fermented liquid is subjected to a post-fermentation process such as storage (aging), and if necessary, an antioxidant or the like is added, and then the finished product (unfiltered wine-taste alcoholic beverage) may be produced without removing the bacteria by filtration or the like.

[0051] Furthermore, it is preferable that the method for producing a wine-taste beverage according to the present invention does not include a malolactic fermentation step (a step in which malic acid is converted into lactic acid by fermentation with alcohol-tolerant and acid-tolerant lactic acid bacteria), since this makes it easier to achieve the effects of the present invention and to adjust the lactic acid bacteria content.

[0052] Furthermore, when the wine-taste beverage of the present invention is an alcoholic beverage, its alcohol content can be adjusted by controlling the alcoholic fermentation conditions in the production process as described above, by distilling or diluting the fermented liquid or prepared liquid, or by adding fruit liqueur, brandy, raw material alcohol, or the like.

[0053] The wine-taste beverage of the present invention may also be a packaged beverage obtained by filling the product obtained as described above into a metal container (such as a can), a glass container (such as a screw-cap bottle or a cork-stoppered bottle), a PET bottle, a plastic container (such as a bag or pouch), a paper container, a barrel (in a form that allows the beverage to be poured directly from the barrel), a server, etc. Packing the beverage into such a package not only makes it easier to inhibit deterioration of the flavor and the like over time, but also makes it more convenient in terms of distribution, sales, etc.

[0054] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0055] <Example 1: Preparation and sensory evaluation of wine-flavored beverages I> The base liquor includes unfermented white grape juice (unfermented juice), which is the same as the raw material juice used for the lactic acid fermented juice described below, lactic acid fermented white grape juice (lactic acid fermented juice) that has been lactic acid fermented with Lactobacillus lactic acid bacteria and sterilized and contains dead cells of this lactic acid bacteria, this lactic acid fermented white grape juice filtered to remove the lactic acid bacteria cells, or the above unfermented juice to which lactic acid has been added (unfermented juice with lactic acid added). The unfermented juice is classified into lactic acid fermented juice, filtered lactic acid fermented juice, and lactic acid fermented juice with lactic acid added, with the content of the unfermented juice being the same as that of the raw material juice immediately before lactic acid fermentation. All of the unfermented fruit juices to which lactic acid was added were mixed after processing (after lactic acid fermentation and sterilization, after filtration, or after addition of lactic acid) so that the content of the unconcentrated and undiluted fruit juice was shown in the upper part of Table 1 below (excluding samples 0-1 and 4-1). Other ingredients such as pure water were further mixed, and the alcohol content was adjusted by adding distilled liquor (raw material alcohol) to produce 15 types of wine-flavored alcoholic beverage samples as shown in Table 1 below, each with a base liquor of 70 v / v% or more, an alcohol content of 9 v / v%, an extract content of 4 to 6 w / v%, and a different content of dead lactic acid bacteria (number of lactic acid bacteria).

[0056] In Table 1 below, Sample 0-1 is a control sample that does not contain fruit juice, and Sample 0-2 is a comparative sample that contains the above-mentioned unfermented fruit juice. Samples 1-1 to 1-5 in Table 1 below are wine-taste beverages of the present invention that contain the above-mentioned lactic acid fermented fruit juice containing killed lactic acid bacteria. Furthermore, Samples 2-1 to 2-3 in Table 1 below are comparative samples that contain lactic acid fermented fruit juice from which lactic acid bacteria cells have been removed by filtration (containing no lactic acid bacteria cells). Furthermore, Samples 3-1 to 3-3 in Table 1 below are comparative samples that contain unfermented fruit juice to which lactic acid (a lactic acid preparation) has been added so that the lactic acid content is the same as that of the above-mentioned lactic acid fermented fruit juice. The base alcohol for all of these samples is a red wine-taste beverage that contains red wine.

[0057] In addition, Sample 4-1 in Table 1 below is a control sample containing no fruit juice, and Sample 4-2 is a wine-taste beverage of the present invention containing the above-mentioned lactic acid-fermented fruit juice containing killed lactic acid bacteria. The base alcohol for these samples is a white wine-taste beverage containing white wine.

[0058] Each sample was then subjected to a sensory evaluation by eight trained panelists with the ability to discern sensory traits for the depth and complexity of flavor, acidity, wine-likeness, astringency, texture and roughness as a wine-flavored beverage, as well as an overall evaluation as a wine-flavored beverage, using the evaluation criteria set out below.

[0059] [Criteria for evaluating the depth and complexity of flavor as well as wine-likeness as a wine-flavored beverage] The depth and complexity of flavor as a wine-flavored beverage, as well as wine-likeness, of Sample 0-1 were all rated 0, and a comparative sensory evaluation was conducted in comparison with Sample 0-1 using a 7-point scale ranging from -3 (not felt at all) to 3 (felt very strong). For Samples 4-1 and 4-2, which used a white wine-flavored beverage as the base alcohol, all of the above items in Sample 4-1 were rated 0, and Sample 4-2 was compared with Sample 4-1 in a comparative sensory evaluation.

[0060] [Evaluation criteria for sourness, astringency, texture and roughness] The acidity, astringency, texture and roughness of sample 0-1 were all rated 0, and a comparative sensory evaluation was conducted in comparison with sample 0-1 using a 7-point scale ranging from -3 (very weak) to 3 (very strong). For samples 4-1 and 4-2, which used a white wine-flavored beverage as the base alcohol, the above items of sample 4-1 were all rated 0, and sample 4-2 was compared with sample 4-1 in a comparative sensory evaluation.

[0061] [Evaluation criteria for overall evaluation of wine-flavored beverages] The overall evaluation of the wine-flavored beverage was made on an absolute scale of 7 points from -3 (very bad) to 3 (very good).

[0062] The results of this sensory evaluation (average evaluations by eight panelists) are shown in the lower section of Table 1. These results demonstrate that the wine-taste beverages of the present invention (Samples 1-1 to 1-5, Sample 4-2), which contain a certain amount or more of killed lactic acid bacteria derived from lactic acid-fermented fruit juice, have the depth and complexity of flavor expected of a wine-taste beverage, as well as an enhanced wine-like flavor and excellent aroma, and further have a strong texture and roughness on the tongue, and are highly rated overall.

[0063] Furthermore, a comparison with Samples 2-1 to 2-3, which contain lactic acid-fermented fruit juice from which the lactic acid bacteria bodies have been removed, and Samples 3-1 to 3-3, which contain unfermented fruit juice with an adjusted lactic acid content, demonstrated that the wine-flavored beverage of the present invention not only has an enhanced depth and complexity of flavor as a wine-flavored beverage, giving it an excellent aroma and flavor, but also has a well-balanced and moderate flavor without being overbearing in terms of acidity or astringency. These results also revealed that the lactic acid bacteria cells themselves contribute to the effects of the present invention.

[0064] [Table 1]

[0065] <Example 2: Preparation of wine-flavored beverage and sensory evaluation II> A base liquor (a red wine-flavored beverage containing red wine) was mixed with lactic acid-fermented white grape juice (SBL88 strain lactic acid-fermented juice) containing dead Lactobacillus brevis SBC8803 (SBL88 strain) bacteria, which had been lactic acid fermented and sterilized, so that the content of the fermented juice liquid that had not been concentrated or diluted after lactic acid fermentation and sterilization was shown in the upper part of Table 2 below. Other raw materials such as pure water were further mixed in, and the alcohol content was adjusted by adding distilled liquor (raw material alcohol) to produce two types of wine-flavored alcoholic beverage samples (Sample 5-1 and Sample 5-2) with a base liquor of 70 v / v% or more, an alcohol content of 9 v / v%, an extract content of 4 to 6 w / v%, and different contents of dead lactic acid bacteria bacteria (number of SBL88 strain bacteria).

[0066] Then, for each of the obtained samples, a sensory evaluation was conducted along with sample 0-1 prepared in Example 1 for the depth and complexity of flavor as a wine-flavored beverage, acidity, wine-likeness, astringency, texture and roughness, as well as an overall evaluation as a wine-flavored beverage, using the same methods and evaluation criteria as in Example 1, except that the number of trained panelists with sensory discrimination abilities was six.

[0067] The results of this sensory evaluation (average evaluations by six panelists) are shown in the lower part of Table 2 below. These results show that the wine-taste beverages of the present invention (samples 5-1 and 5-2) containing a certain amount or more of killed bacteria of the SBL88 strain had the depth and complexity of flavor required for a wine-taste beverage, as well as an enhanced wine-like flavor and excellent aroma, and the beverage also had increased volume and body. It was also clear that the astringency was good, the texture and roughness were strong, and the overall evaluation was high. Furthermore, when compared with the results of Example 1 above, it was clear that the inclusion of the SBL88 strain of lactic acid bacteria belonging to Lactobacillus brevis as the lactic acid bacterium resulted in a wine-flavored beverage with an excellent aroma and flavor, with the wine-like characteristics being particularly enhanced. Furthermore, it was clear that sample 5-2 was a wine-flavored beverage with excellent astringency, texture, and roughness.

[0068] [Table 2]

Claims

1. A beverage containing a lactic acid fermented fruit juice having an extract content of 4.0 w / v% or more as determined by the following formula (1), and containing lactic acid bacteria in an amount of 1.0 x 10 ４ A wine-flavored beverage containing 100mL or more per unit. (1) Extract content (w / v %) = (S - A) x 260 + 0.21 [wherein "S" is the specific gravity of the wine-taste beverage (15 / 4°C), and "A" is the value calculated by converting the alcohol content of the wine-taste beverage into specific gravity (15 / 15°C)]

2. The lactic acid bacteria is 1.0 × 10 １２ 2. The wine-taste beverage according to claim 1, wherein the number of pieces per 100 mL or less.

3. 3. The wine-taste beverage according to claim 1 or 2, wherein the lactic acid bacteria are killed.

4. 4. The wine-taste beverage according to claim 1, wherein the lactic acid bacteria are vegetable lactic acid bacteria.

5. 5. The wine-taste beverage according to claim 1, wherein the lactic acid bacteria are Lactobacillus lactic acid bacteria.

6. 6. The wine-taste beverage according to claim 5, wherein the lactic acid bacteria belong to the genus Lactobacillus brevis.

7. 7. The wine-taste beverage according to claim 6, wherein the lactic acid bacterium is Lactobacillus brevis SBC8803 (accession number: FERM BP-10632).

8. 8. The wine-taste beverage according to claim 1, wherein the wine-taste beverage is an alcoholic beverage.

9. In the wine-flavor beverage, the extract content determined by the following formula (1) is 4.0 w / v% or more, and further the lactic acid bacteria is 1.0 x 10 ４ The method for producing a wine-taste beverage includes a step of adding a lactic acid-fermented fruit juice containing the lactic acid bacteria so as to contain more than 100 pieces / 100 mL of the lactic acid bacteria. (1) Extract content (w / v %) = (S - A) x 260 + 0.21 [wherein "S" is the specific gravity of the wine-taste beverage (15 / 4°C), and "A" is the value calculated by converting the alcohol content of the wine-taste beverage into specific gravity (15 / 15°C)]

10. In the wine-flavor beverage, the extract content determined by the following formula (1) is 4.0 w / v% or more, and further contains lactic acid fermented fruit juice and lactic acid bacteria at a concentration of 1.0 x 10 ４ A method for enhancing the depth and complexity of flavor, as well as the wine-like flavor, in a wine-flavored beverage, characterized by containing more than 100 pieces / 100 mL of the beverage. (1) Extract content (w / v %) = (S - A) x 260 + 0.21 [wherein "S" is the specific gravity of the wine-taste beverage (15 / 4°C), and "A" is the value calculated by converting the alcohol content of the wine-taste beverage into specific gravity (15 / 15°C)]

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