Beverage

Abstract

To provide a beverage enhanced in alcoholic feelings (alcohol-like body and aftertaste) while maintaining or enhancing the drinkability.SOLUTION: The inventive beverage contains naringin and glycerin, with the content of naringin being 0.0015 w / v% or more and 0.045 w / v% or less and the content of glycerin being 0.1 w / v% or more and 5 w / v% or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages. [Background technology]

[0002] There is a demand for non-alcoholic beverages or alcoholic beverages with low alcohol content as an alternative to alcoholic beverages. Since these beverages are alternatives to alcoholic beverages, they are required to have a sufficient alcoholic taste. For example, Patent Document 1 discloses a non-alcoholic beverage with an alcoholic taste imparted, which contains a spiciness imparting component and a bitterness imparting component. In addition, for example, Patent Document 2 discloses a beverage with an alcoholic taste imparted, which contains a sourness imparting substance and a bitterness imparting substance, and the concentration of the sourness imparting substance in the non-alcoholic beverage is 100 to 5000 ppm, and the concentration of the bitterness imparting substance in the beverage is 0.1 to 3.5 ppm. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2013-128451 A [Patent Document 2] JP 2011-254731 A Summary of the Invention [Problem to be solved by the invention]

[0004] Methods for imparting an alcoholic feel to non-alcoholic beverages are known, as disclosed in Patent Documents 1 and 2. However, no method has been known to date for improving the alcoholic feel of a beverage (an alcoholic richness, an alcoholic aftertaste) without reducing drinkability.

[0005] The present invention aims to provide a beverage having an improved alcoholic feel (an alcoholic body, an alcoholic aftertaste) while maintaining or improving drinkability. The present invention also aims to provide a method for improving the alcoholic feel of a beverage (an alcoholic body, an alcoholic aftertaste) while maintaining or improving drinkability. [Means for solving the problem]

[0006] The present invention relates to a beverage containing naringin and glycerin, wherein the naringin content is between 0.0015 w / v% and 0.045 w / v%, and the glycerin content is between 0.1 w / v% and 5 w / v%.

[0007] The beverage according to the present invention contains a combination of specific amounts of naringin and glycerin, and therefore maintains or improves drinkability while improving the alcoholic feel (an alcoholic richness and an alcoholic aftertaste).

[0008] The beverage preferably has a naringin content of 0.01 w / v% to 0.025 w / v% and a glycerin content of 1 w / v% to 2 w / v%. By having the naringin and glycerin contents within these ranges, drinkability is further improved, and the alcoholic feel (audio-like thickness, alcohol-like aftertaste) is further improved, while undesirable bitterness is suppressed.

[0009] The beverage may be an alcohol-flavored beverage. In this specification, an alcohol-flavored beverage refers to a beverage that has a flavor and taste similar to an alcoholic beverage, regardless of the alcohol content.

[0010] The beverage may have an alcohol content of 0 v / v% or more and 4 v / v% or less. Since the beverage according to the present invention has an improved alcoholic feel (an alcoholic richness and an alcoholic aftertaste), even a non-alcoholic beverage or a beverage with a low alcohol content can have a flavor and taste similar to an alcoholic beverage, even if the beverage is non-alcoholic or has a low alcohol content.

[0011] The beverage may be in the form of a Ready To Drink (RTD).

[0012] The present invention also relates to a method for improving the alcoholic feel of a beverage while maintaining or improving drinkability, the method comprising adjusting the naringin content of the beverage to between 0.0015 w / v% and 0.045 w / v%, and adjusting the glycerin content of the beverage to between 0.1 w / v% and 5 w / v%.

[0013] The present invention further relates to a method for producing a beverage, the method comprising adjusting the naringin content of the beverage to between 0.0015 w / v% and 0.045 w / v%, and adjusting the glycerin content of the beverage to between 0.1 w / v% and 5 w / v%. Effect of the Invention

[0014] According to the present invention, it is possible to provide a beverage having an improved alcoholic feel (an alcoholic thickness, an alcoholic aftertaste) while maintaining or improving drinkability. According to the present invention, it is also possible to provide a method for improving the alcoholic feel of a beverage (an alcoholic thickness, an alcoholic aftertaste) while maintaining or improving drinkability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0016] [Beverage] The beverage according to this embodiment contains naringin and glycerin, with the naringin content being 0.0015 w / v% or more and 0.045 w / v% or less, and the glycerin content being 0.1 w / v% or more and 5 w / v% or less. Note that "w / v%" is synonymous with "g / 100 mL".

[0017] The content of naringin in the beverage according to the present embodiment may be 0.0015 w / v% or more and 0.045 w / v% or less, but from the viewpoint of more significantly exerting the effects of the present invention, it is preferably 0.005 w / v% or more and 0.035 w / v% or less, more preferably 0.0075 w / v% or more and 0.03 w / v% or less, and even more preferably 0.01 w / v% or more and 0.025 w / v or less. When the content of naringin is within the range of 0.01 w / v% or more and 0.025 w / v or less, drinkability is further improved, and the feeling of alcohol (thickness like alcohol, aftertaste like alcohol) is further improved, and undesirable bitterness is suppressed. From this viewpoint, the content of naringin is preferably 0.011 w / v% or more and 0.022 w / v or less, more preferably 0.012 w / v% or more and 0.02 w / v or less, even more preferably 0.013 w / v% or more and 0.018 w / v or less, and particularly preferably 0.014 w / v% or more and 0.016 w / v or less.

[0018] The content of naringin can be measured, for example, by using high performance liquid chromatography (HPLC). The content of naringin can be adjusted, for example, by adding naringin itself or a composition containing naringin at any stage of the beverage production process. Examples of compositions containing naringin include flavor compositions, food additives, and fruit juices (e.g., citrus juices such as grapefruit).

[0019] The content of glycerin in the beverage according to the present embodiment may be 0.1 w / v% or more and 5 w / v% or less, but from the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably 0.5 w / v% or more and 4 w / v% or less, more preferably 0.75 w / v% or more and 3 w / v% or less, and even more preferably 1 w / v% or more and 2 w / v% or less. When the content of glycerin is within the range of 1 w / v% or more and 2 w / v% or less, drinkability is further improved, and the feeling of alcohol (thickness like alcohol, aftertaste like alcohol) is further improved, and undesirable bitterness is suppressed. From this viewpoint, the content of glycerin is preferably 1.1 w / v% or more and 1.9 w / v or less, more preferably 1.2 w / v% or more and 1.8 w / v or less, even more preferably 1.3 w / v% or more and 1.7 w / v or less, and particularly preferably 1.4 w / v% or more and 1.6 w / v or less.

[0020] The content of glycerin can be measured, for example, by high performance liquid chromatography (HPLC). The content of glycerin can be adjusted, for example, by adding glycerin itself or a composition containing glycerin at any stage of the beverage production process. Examples of the composition containing glycerin include flavor compositions and food additives.

[0021] The beverage according to the present embodiment may contain additives such as colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, and salts that are usually blended into beverages. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium ricyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. 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, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of the flavoring include alcohol flavors (e.g., beer flavor, gin flavor, etc.) and fruit flavors. Examples of the salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0022] 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.

[0023] The alcohol content of the alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. The alcohol content of the alcoholic beverage may be, for example, less than 10 v / v%, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0024] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). The alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0025] The alcohol content of the beverage according to the present embodiment may be 0 v / v% or more and 4 v / v% or less. The beverage according to the present embodiment has an improved alcoholic feel (an alcoholic richness and an alcoholic aftertaste), so that even a non-alcoholic beverage or a beverage with a low alcohol content can have an alcoholic beverage-like flavor or aroma that is greater than the actual alcohol content.

[0026] 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 / cm2 ) may be acceptable.

[0027] The beverage according to the present embodiment may be, for example, an alcohol-flavored beverage. As described above, the alcohol-flavored beverage may be any beverage that has a flavor similar to that of an alcoholic beverage, and may be either an alcoholic beverage or a non-alcoholic beverage.

[0028] The beverage according to the present embodiment may also be, for example, a chuhai-tasted beverage, a fruit liquor-tasted beverage, or a distilled liquor-tasted beverage. In this specification, the chuhai-tasted beverage means a chuhai or a beverage having a chuhai-like flavor. The chuhai-tasted beverage may contain a fruit flavor and fruit juice. Examples of fruit flavors and fruit juice include rose fruits such as plum, apple, strawberry, and peach, citrus fruits such as lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikuwasa, and grape fruits. In this specification, the fruit liquor-tasted beverage means a fruit liquor (e.g., wine, plum wine, cider) or a beverage having a fruit liquor-like flavor. In addition, in this specification, the distilled liquor-tasted beverage means a distilled liquor (e.g., shochu, whiskey, brandy, rum, and gin) or a beverage having a distilled liquor-like flavor.

[0029] The beverage according to the present embodiment can be put into a container and provided as a containerized beverage. 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) can be applied. 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 can be applied. Note that it is preferable to apply a metal container, since it can completely block gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0030] 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 RTD is intended to be consumed as is after opening the lid. An RTS is intended to be consumed by diluting with ice, water, carbonated water, hot water, or the like.

[0031] The beverage according to the present embodiment can be produced according to a conventional method, except that the content of naringin and glycerin is adjusted to within the above-mentioned range. The method for producing a beverage according to one embodiment includes adjusting the content of naringin in the beverage to 0.0015 w / v% or more and 0.045 w / v% or less, and adjusting the content of glycerin in the beverage to 0.1 w / v% or more and 5 w / v% or less. The content of naringin and glycerin can be adjusted, for example, by adding naringin and glycerin to the raw material liquid. Naringin and glycerin may be added to the raw material liquid as they are, or a composition containing them (for example, a flavor composition, a food additive, fruit juice, etc.) may be added to the raw material liquid. In this specification, the raw material liquid means a liquid that is the base of the beverage.

[0032] The beverage of this embodiment can be obtained, for example, by a manufacturing method that includes a blending step of blending naringin and glycerin, and, if necessary, water, distilled alcohol (e.g., raw material alcohol, spirits, vodka) and various additives in a raw material tank.

[0033] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, a jar, or a PET bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0034] The blending step may be performed by mixing while stirring with a stirrer or the like so that each component is thoroughly mixed. The filtration step may be performed with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is not limited to this, and may be applied as long as a similar process can be performed. The filling step may be performed in a clean room that maintains a degree of cleanliness that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform non-sterile filling without performing the second sterilization step.

[0035] [Method for improving the alcoholic feel of a beverage while maintaining or improving drinkability] The method for improving the alcoholic feel of a beverage while maintaining or improving drinkability according to the present embodiment includes adjusting the naringin content of the beverage to 0.0015 w / v% or more and 0.045 w / v% or less, and adjusting the glycerin content of the beverage to 0.1 w / v% or more and 5 w / v% or less. Specific aspects of the method according to the present embodiment can be the same as those of the beverage described above, without any restrictions. EXAMPLES

[0036] 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.

[0037] Test Example 1: Production and Evaluation of Beverages (Beverage manufacturing) Add liquid sugar, citric acid, flavoring (alcohol flavor), naringin, glycerin and / or spirits (alcohol concentration: 65.5 v / v%) to water in the amounts shown in Table 1, and carbonate the water to a gas pressure of 2.3 kg / cm. 2 The beverages of Test Examples 1-1 to 1-8 were obtained by filling the containers with a total volume of 100 mL each. In Table 1, the alcohol (v / v%) is the final concentration.

[0038] (Sensory evaluation) Sensory evaluation was carried out on the beverages of Test Examples 1-1 to 1-8 for the evaluation items of "alcohol-like thickness," "alcohol-like aftertaste," "negative bitterness," and "drinkability." The sensory evaluation was carried out by five selected panelists with discriminating abilities. Each evaluation item was rated on a seven-point scale from 1 to 7, and the average of the scores was used as the evaluation score. The panelists were not informed of the contents of the beverages (blind), and the order in which the beverages were presented was random.

[0039] For "alcohol-like thickness", the higher the score, the stronger the sense of alcohol-like thickness. For "alcohol-like aftertaste", the higher the score, the stronger the sense of alcohol-like aftertaste. For "negative bitterness", the higher the score, the stronger the sense of negative bitterness. In other words, for the evaluation item of "negative bitterness", the lower the score, the more preferable it is. For "drinkability", the higher the score, the better the drinkability (ease of drinking). For all evaluation items, the score for the beverage of Test Example 1-1 was fixed at 4 points, and the other beverages were evaluated based on this score. The results are shown in Table 1.

[0040] [Table 1]

[0041] As shown in Table 1, the beverage of Test Example 1-2 to which only naringin was added and the beverage of Test Example 1-3 to which only glycerin was added had an improved alcoholic feel (thickness like an alcoholic drink, aftertaste like an alcoholic drink) and maintained drinkability compared to the beverage of Test Example 1-1, which was the base. The beverage of Test Example 1-4 to which naringin and glycerin were added in combination had an improved alcoholic feel (especially an aftertaste like an alcoholic drink) compared to the beverages of Test Examples 1-2 and 1-3 to which naringin was added alone. The beverage of Test Example 1-4 also had improved drinkability compared to the beverage of Test Example 1-1, which was the base. Furthermore, the beverage of Test Example 1-4 to which naringin and glycerin were added in combination was able to suppress the negative bitterness that occurred in the beverage of Test Example 1-2 to which naringin was added alone. Furthermore, the beverage of Test Example 1-4, in which naringin and glycerin were added in combination, had an improved alcoholic feel (an alcoholic richness and an alcoholic aftertaste) compared to the beverage of Test Example 1-7 (an alcoholic beverage not containing naringin or glycerin).

[0042] In the beverage of Test Example 1-5, which combines naringin and glycerin and increases the amount of naringin added compared to Test Example 1-4, and the beverage of Test Example 1-6, which increases the amount of glycerin added compared to Test Example 1-4, although there was an effect of the amount of naringin and glycerin added, the effect of improving the alcohol feel (alcohol-like thickness, alcohol-like aftertaste) was confirmed while maintaining (Test Example 1-5) or improving (Test Example 1-6) drinkability.

[0043] Furthermore, even in the case of beverages containing 3 v / v% alcohol, it was confirmed that adding a combination of naringin and glycerin had the effect of improving the alcoholic feel (an alcoholic richness and an alcoholic aftertaste) while maintaining drinkability (comparison between the beverages of Test Examples 1-7 and 1-8).

Claims

1. Contains naringin and glycerin, The naringin content is 0.0015 w / v% or more and 0.045 w / v% or less, A beverage having a glycerin content of 0.5 w / v % or more and 5 w / v % or less.

2. The content of naringin is 0.01 w / v% or more and 0.025 w / v or less, 2. The beverage according to claim 1, having a glycerin content of 1 w / v % or more and 2 w / v % or less.

3. 3. The beverage according to claim 1 or 2, which is an alcohol-flavored beverage.

4. The beverage according to any one of claims 1 to 3, having an alcohol content of 0 v / v % or more and 4 v / v % or less.

5. The beverage according to any one of claims 1 to 4, which is in the form of a ready-to-drink (RTD).

6. A method for improving the alcoholic feel of a beverage while maintaining or improving drinkability, The method includes adjusting the naringin content of the beverage to between 0.0015 w / v% and 0.045 w / v%, and adjusting the glycerin content of the beverage to between 0.1 w / v% and 5 w / v%.

7. A method for producing a beverage, comprising: A manufacturing method comprising adjusting the naringin content of the beverage to between 0.0015 w / v% and 0.045 w / v%, and adjusting the glycerin content of the beverage to between 0.5 w / v% and 5 w / v%.

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