Wine-flavored drinks

Abstract

To increase the wine-like drinking satisfaction of a non-alcoholic or low-alcohol wine-flavored beverage.SOLUTION: A specific mineral balance is utilized.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a non-alcoholic or low-alcohol wine-flavored beverage having a specific mineral composition, and related methods. [Background technology]

[0002] In recent years, non-alcoholic or low-alcoholic beverages have become popular, especially among young people. In line with this trend, the development of non-alcoholic or low-alcoholic wine-flavored beverages has been progressing. For example, Patent Document 1 describes a technology for providing a wine-flavored beverage, particularly a non-alcoholic or low-alcoholic wine-flavored beverage, with an improved or enhanced wine-like flavor by adjusting the composition of organic acids.

[0003] Furthermore, Patent Document 2 describes a technique for imparting a fermented flavor to a wine-flavored beverage by adjusting the contents of a specific higher alcohol and a fatty acid ester, respectively. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-255490 [Patent Document 2] Patent Publication No. 2021-106526 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to enhance the wine-like drinking experience of a non-alcoholic or low-alcoholic wine-flavored beverage. [Means for solving the problem]

[0006] The present inventors have found that the balance of minerals in non-alcoholic or low-alcoholic wine-flavored beverages affects the wine-like drinking experience. The present invention relates to, but is not limited to, the following: 1. A wine-flavored beverage having an alcohol content of less than 3 v / v%, a weight ratio of sodium to magnesium (sodium / magnesium) of 10 or more, and a sodium content of 1000 mg / kg or less. 2. The beverage according to 1, having a sodium content of 10 to 1000 mg / kg. 3. The beverage according to 1 or 2, wherein the weight ratio of sodium to magnesium (sodium / magnesium) is 10 to 150. 4. A beverage described in any one of 1 to 3, having a Brix of 5.8 or less. 5. A method for enhancing the wine-like drinking experience of a wine-flavored beverage having an alcohol content of less than 3 v / v%, comprising: The method includes a step of mixing ingredients so that the weight ratio of sodium to magnesium (sodium / magnesium) in the beverage is 10 or more and the sodium content is 1000 mg / kg or less. [Effects of the Invention]

[0007] The present invention can enhance the wine-like drinking experience of a non-alcoholic or low-alcoholic wine-flavored beverage. In this specification, "wine-like drinking experience" means having the profound feeling, body, richness, and thickness typical of an alcoholic beverage, while also having a soft mouthfeel and a refreshing aftertaste. The soft mouthfeel and refreshing aftertaste are characteristics of a wine-like drinking experience that are not found in other alcoholic beverages. DETAILED DESCRIPTION OF THE INVENTION

[0008] The beverages of the present invention and related methods are described below. Unless otherwise specified, "ppm" used in this specification means ppm by weight / volume (w / v), which is synonymous with "mg / L."

[0009] (wine-flavored drink) The present invention relates to a wine-flavored beverage having an alcohol content of less than 3 v / v %. As used herein, the term "wine-flavored beverage" refers to a beverage having a wine-like flavor. As used herein, "wine" refers to an alcoholic beverage produced primarily by fermenting grape juice.

[0010] The wine-flavored beverages described herein may or may not have been fermented with yeast, as long as they have a wine flavor. They may also be fermented by microorganisms other than yeast, such as lactic acid bacteria or oil-producing bacteria. They may also contain alcohol. Examples of such beverages include beverages containing wine, beverages containing wine extract obtained by concentrating wine, beverages obtained by dealcoholizing wine and beverages containing the same, beverages obtained by lactic acid fermentation of fruit juice and beverages containing the same, and beverages that mimic the taste of wine without using wine or wine extract but using flavorings. As long as they have a wine flavor, the production method and raw materials are not particularly limited.

[0011] The wine-flavored beverage may be a red wine-flavored beverage or a white wine-flavored beverage. In either case, the wine-like drinking sensation enhances the wine-like flavor. (alcohol) In this specification, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol).

[0012] The wine-flavored beverage of the present invention is a low-alcohol or non-alcoholic beverage, and its alcohol content is less than 3 v / v%, which may be 2 v / v% or less, 1 v / v% or less, or 0.00 v / v%.

[0013] The alcohol content in the present invention may be measured by any known method, for example, using a vibration density meter. Specifically, the alcohol content can be determined by preparing a sample by removing carbon dioxide from the beverage using filtration or ultrasound as necessary, steam distilling the sample, measuring the density of the resulting distillate at 15°C, and converting it using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

[0014] Alternatively, if the alcohol content is very low, the content may be measured using gas chromatography. Alcoholic beverages can be used as the alcohol source for the beverage of the present invention. The alcoholic beverages that can be used for this purpose are not particularly limited as long as they are commonly consumed as alcoholic beverages, and include distilled alcoholic beverages such as whiskey, vodka, rum, shochu, and spirits, brewed alcoholic beverages such as sake, wine, and beer, and mixed alcoholic beverages such as liqueurs.

[0015] (sodium and magnesium) The weight ratio of sodium to magnesium (sodium / magnesium) contained in the beverage of the present invention is 10 or more, preferably 10 to 150, more preferably 10 to 140, and more preferably 10 to 100. Such a weight ratio can enhance the satisfying taste of wine.

[0016] The sodium content in the beverage of the present invention is preferably 1000 mg / kg or less, more preferably 10 to 1000 mg / kg, more preferably 80 to 1000 mg / kg, more preferably 80 to 900 mg / kg.

[0017] The sodium and magnesium contained in the beverage of the present invention may be in the form of sodium salt or magnesium salt, or sodium ion or magnesium ion, in which case the mass thereof is substantially the same as the mass of the free form. The content or concentration of sodium and magnesium in the beverage (sample solution) of the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0018] In the present invention, sodium and magnesium can be added to beverages in the form of salts that can be used in foods and beverages, or in the form of deep sea water or seaweed extract that contains sodium and magnesium abundantly.

[0019] Examples of salts that can be used to incorporate sodium into the beverage of the present invention include sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, sodium DL-malate, etc. Thus, in one embodiment, the beverage of the present invention contains one or more substances selected from the group consisting of sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate.

[0020] Examples of salts that can be used to incorporate magnesium into the beverage of the present invention include magnesium chloride, magnesium acetate, magnesium sulfate, etc. Thus, in one embodiment, the beverage of the present invention contains one or more substances selected from the group consisting of magnesium chloride, magnesium acetate, and magnesium sulfate.

[0021] (Brix) As used herein, the term "Brix" refers to the weight (g) of soluble solids per 100 g of solution, and is typically calculated by converting the refractive index measured at 20°C using a saccharometer or refractometer into a mass / mass percentage of the sucrose solution based on the conversion table of the International Commission on Uniform Methods of Sugar Analysis (ICUMSA). A low Brix value for a beverage indicates a low concentration of soluble solids, including sugars.

[0022] In a preferred embodiment, the beverage of the present invention has a low sugar content and a Brix of 5.8 or less, 5.0 or less, or 4.5 or less. The lower limit is not particularly important, but may be, for example, 1.0, 1.5, 2.0, 2.5, or 3.0. Examples of preferred Brix value ranges are 2.5 to 5.8, or 3.0 to 5.0. While such low sugar contents tend to reduce the drinkability, the present invention makes it possible to provide an excellent wine flavor even in such cases.

[0023] (carbon dioxide) The beverage of the present invention may contain carbon dioxide gas. Carbon dioxide gas can be added to the beverage using methods commonly known to those skilled in the art, including, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing the carbon dioxide and the beverage in a pipe using a mixer such as a Zühenhagen carbonator, spraying the beverage into a tank filled with carbon dioxide to absorb the carbon dioxide, or mixing the beverage with carbonated water. Carbon dioxide pressure can be adjusted using any of these methods.

[0024] When the beverage of the present invention contains carbon dioxide gas, the carbon dioxide gas pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the air in the container is degassed (sniffed) using the gas volume measuring device, shaken, and then the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0025] (Other ingredients) The beverage of the present invention may also contain additives that are typically added to beverages, such as flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, and quality stabilizers, as long as the additives do not impair the effects of the present invention.

[0026] In one embodiment, the beverage of the present invention does not contain high-intensity sweeteners or contains as little high-intensity sweetener as possible to achieve a more natural taste. For example, the content of high-intensity sweeteners in the beverage is 110 ppm or less. This concentration can be measured by known methods such as HPLC.

[0027] As used herein, the term "high-intensity sweetener" refers to natural and synthetic sweeteners that have a sweetness that is stronger than that of sucrose (e.g., several to several hundred times sweeter than sucrose). Examples of such high-intensity sweeteners include peptide-based sweeteners such as aspartame and alitame; glycoside-based sweeteners such as stevia sweeteners (including stevia extract, enzyme-treated stevia obtained by enzymatically treating stevia with glucose added, and rebaudioside A, which has the best sweetness among the sweet components of stevia), licorice extract, etc.; sucrose derivatives such as sucralose; and synthetic sweeteners such as acesulfame K and saccharin.

[0028] (packaged beverages) The beverage of the present invention can be provided in a container-packed form. Container forms include, but are not limited to, metal containers such as cans, PET bottles, paper cartons, bottles, pouches, etc. For example, a sterilized container-packed product can be produced by filling a container with the beverage of the present invention and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

[0029] (method) In another aspect, the present invention provides a method for producing a wine-flavored beverage having an alcohol content of less than 3 v / v%. The method includes a step of mixing ingredients so that the weight ratio of sodium to magnesium (sodium / magnesium) in the beverage is 10 or more and the sodium content is 1000 mg / kg or less. The ingredients include a material containing sodium and / or magnesium (such as salt or fruit juice), and, if necessary, water. Other ingredients are obvious from the above description of the beverage. Since this method can enhance the wine-like drinking experience in a wine-flavored beverage having an alcohol content of less than 3 v / v%, in another aspect, it is also a method for enhancing the wine-like drinking experience in the beverage.

[0030] The method for adjusting the sodium and magnesium content and pH of a beverage is obvious from the above description of the beverage. The timing is not limited. For example, the above steps may be performed simultaneously or separately, or the order of the steps may be reversed. The final beverage should satisfy the above conditions. Furthermore, the preferred ranges for the weight ratios and contents of the above components are as described above for the beverage. Furthermore, specific examples and amounts of additional components and parameters are as described above for the beverage.

[0031] (Numerical range) For clarity, the numerical ranges herein include their endpoints, i.e., the lower and upper limits. For example, a range expressed by "from 1 to 2" includes 1 and 2. [Example]

[0032] The present invention will be described in detail below with reference to examples of the present invention. The present invention is not limited to the above examples. (Test Example 1) The influence of minerals on wine-like drinking sensation (1) Wine-flavored beverages containing various amounts of magnesium and sodium were prepared and their tastes were examined.

[0033] Specifically, a certain amount of wine extract (obtained from white wine: 1 g / kg of the obtained beverage sample), acidulant (malic acid), and sweetener (sucrose) were added to water, along with various amounts of sodium salt (trisodium citrate) and magnesium salt (magnesium chloride), to prepare several beverage samples with the formulations shown in Table 1 below. Note that trisodium citrate and magnesium chloride were used in the experiment because the salt itself has little effect on the taste. The alcohol content of the obtained samples was 0.00 v / v%, the acidity (tartaric acid equivalent) was 0.40 g / 100 ml, and the Brix was approximately 3.1.

[0034] The resulting beverage samples were subjected to sensory evaluation by multiple trained panelists, who assessed their "wine-like texture." Each panelist rated the wine-like texture on a scale of 1 to 5 (higher scores indicate stronger texture), and an average score was calculated. An average score of 2.5 or higher was considered a passing grade. To minimize individual differences in evaluation, the expert panelists established a common understanding of the relationship between each score and taste in advance using standard samples corresponding to each score. The results are shown in Table 1.

[0035] [Table 1]

[0036] A sodium / magnesium weight ratio of 10 or more tended to produce favorable results. (Experimental Example 2) The influence of minerals on wine-like drinking sensation (2) An experiment similar to Experimental Example 1 was carried out using wine-flavored beverages obtained by diluting red wine and white wine.

[0037] Specifically, commercially available Chilean red and white wines were diluted approximately 13 times with water to adjust the alcohol content to approximately 1.0 v / v%, and then various amounts of sodium salt (trisodium citrate) and magnesium salt (magnesium chloride) were added to each diluted wine (red and white), along with a certain amount of acidulant (malic acid) and sweetener (sucrose), to prepare beverage samples (red wine-containing beverages and white wine-containing beverages) with the formulations shown in Table 2 below. The acidity (tartaric acid equivalent) of the obtained samples was 0.40 g / 100 ml, and the Brix was approximately 3.6.

[0038] Thereafter, the resulting beverage was subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

[0039] [Table 2]

[0040] The wine-flavored beverage obtained by diluting wine also showed a similar tendency to that in Test Example 1. Furthermore, similar results were obtained not only when white wine was used, but also when red wine was used.

Claims

1. A wine-flavored beverage having an alcohol content of less than 3 v / v %, a weight ratio of sodium to magnesium (sodium / magnesium) of 10 or more, and a sodium content of 1000 mg / kg or less.

2. 2. The beverage according to claim 1, wherein the sodium content is 10 to 1000 mg / kg.

3. 3. The beverage according to claim 1, wherein the weight ratio of sodium to magnesium (sodium / magnesium) is 10 to 150.

4. The beverage according to any one of claims 1 to 3, having a Brix of 5.8 or less.

5. A method for enhancing the wine-like drinking experience of a wine-flavored beverage having an alcohol content of less than 3 v / v%, comprising: The method includes a step of mixing ingredients so that the weight ratio of sodium to magnesium (sodium / magnesium) in the beverage is 10 or more and the sodium content is 1000 mg / kg or less.

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