Non-alcoholic beverages and their manufacturing methods

Abstract

To provide: a non-alcoholic beverage which has an improved aroma sensed before taken in a mouth, and an improved aroma sensed after taken in the mouth and improved taste lingering; and a production method thereof.SOLUTION: A non-alcoholic beverage includes a fruit juice, carbon dioxide gas, and a flavor. The non-alcoholic beverage has a turbidity of 50 NTU or more and a sum in relative frequency of particles having a particle diameter of 5 to 30 μm of 19% or more in volume-based frequency distribution of a particle diameter of all particles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a non-alcoholic beverage having an improved flavor and a method for producing the same.

[0002] In recent years, there has been an increasing demand for people who cannot drink alcohol but want to experience the atmosphere of drinking alcohol in various situations. In response to this demand, beverages that have the same palatability as alcoholic beverages without consuming any alcohol have been developed, and today non-alcoholic beverages have formed a large market. Among these, the market for non-alcoholic beverages with an alcohol content of 0.00% (v / v) is particularly expanding.

[0003] Traditionally, non-alcoholic beer (beer-flavored beverages) was the mainstream of non-alcoholic beverages, but nowadays, non-alcoholic beverages containing parts of fruit, fruit juice, or processed products thereof, such as non-alcoholic chuhai, non-alcoholic wine, and non-alcoholic cocktails, are commercially available (e.g., Patent Documents 1 and 2). Among these non-alcoholic beverages, there has been a tendency for many consumers to seek a "sense of exclusivity" or "sense of luxury" from non-alcoholic wine and non-alcoholic cocktails in particular.

[0004] On the other hand, because alcohol has the effect of enhancing the aroma derived from fruit juice and flavorings, the aroma of non-alcoholic beverages may not be fully felt even if they contain fruit juice or flavorings. As a result, non-alcoholic wines and cocktails may not fully satisfy the "exclusive feeling" and "luxury feeling" that consumers expect.

[0005] Furthermore, even in soft drinks (e.g., fruit juice drinks) that are usually distinguished from non-alcoholic beverages, it is common to improve their aroma by blending flavorings. When flavorings are used, flavorings containing alcohol are often used to fully exhibit the aroma. However, in soft drinks, the use of flavorings containing alcohol is sometimes avoided in order to minimize the alcohol content. In such cases, there is a problem that even if a flavoring is contained, the aroma is not fully exhibited. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 63-276468 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-108743 Summary of the Invention

[0007] The present inventors have found that by adjusting the turbidity and the particle size frequency distribution of a non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring within a specific range, the aroma of the non-alcoholic beverage, specifically the aroma perceived before and after sipping the non-alcoholic beverage, and the length of flavor are all improved. The present invention is based on this finding.

[0008] Therefore, the present invention provides a non-alcoholic beverage containing fruit juice, carbon dioxide gas, and flavoring, which has an improved aroma felt before taking a sip, an improved aroma felt after taking a sip, and an improved flavor development, and a method for producing the same.

[0009] According to the present invention, the following inventions are provided. [1] A non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, Turbidity is 50 NTU or more, In the volume-based frequency distribution of particle diameters of all particles, the sum of the relative frequencies of particles with particle diameters of 5 to 30 μm is 19% or more. Non-alcoholic beverages. [2] The non-alcoholic beverage according to [1], having an alcohol concentration of less than 0.005 v / v%. [3] A non-alcoholic beverage according to [1] or [2], wherein the carbon dioxide gas has a pressure of 0.07 MPa or more. [4] The non-alcoholic beverage according to any one of [1] to [3], wherein the fruit juice content is 10 w / w% or more. [5] The non-alcoholic beverage according to any one of [1] to [4], wherein the flavoring does not contain alcohol. [6] A non-alcoholic beverage according to any one of [1] to [5], which is non-alcoholic wine. [7] A non-alcoholic beverage according to any one of [1] to [5], which is a non-alcoholic sangria. [8] The non-alcoholic beverage according to any one of [1] to [7], which is a packaged beverage. [9] A method for producing a non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, comprising: (a) adjusting the turbidity of the non-alcoholic beverage to 50 NTU or more; and (b) adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm to 19% or more in the volume-based frequency distribution of the particle size of all particles; A method comprising:

[10] The method according to [9], wherein the alcohol concentration of the non-alcoholic beverage is less than 0.005 v / v%.

[11] The method according to [9] or

[10] , further comprising a step of adjusting the pressure of the carbon dioxide gas to 0.07 MPa or more.

[12] The method according to any one of [9] to

[11] , further comprising the step of adjusting the content of the fruit juice to 10 w / w% or more.

[13] A method for improving the flavor of a non-alcoholic beverage, comprising: (a) adjusting the turbidity of the non-alcoholic beverage to 50 NTU or more; and (b) adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm to 19% or more in the volume-based frequency distribution of the particle size of all particles; Including, The method, wherein the non-alcoholic beverage contains fruit juice, carbon dioxide, and flavoring.

[14] The method according to

[13] , wherein the alcohol concentration of the non-alcoholic beverage is less than 0.005 v / v%.

[15] The method according to

[13] or

[14] , further comprising a step of adjusting the pressure of the carbon dioxide gas to 0.07 MPa or more.

[16] The method according to any one of

[13] to

[15] , further comprising the step of adjusting the content of the fruit juice to 10 w / w% or more.

[0010] According to the present invention, the aroma felt before a non-alcoholic beverage is taken into the mouth, and the aroma and flavor felt after the non-alcoholic beverage is taken into the mouth can be improved.

[0011] [Non-alcoholic beverages] According to one aspect of the present invention, there is provided a non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, in which the turbidity and the particle size distribution (particle size distribution) of the particles contained therein are each adjusted to a specific range (hereinafter also referred to as the "non-alcoholic beverage of the present invention"). The non-alcoholic beverage of the present invention has an improved aroma sensed before and after sipping, as well as an improved flavor progression. In this specification, unless otherwise specified, "alcohol" means "ethanol."

[0012] Of the aromas experienced before and after taking a sip, the aroma experienced before taking a sip is known as "orthonasal aroma" or "initial aroma," and refers to the aroma that enters the nose when a non-alcoholic beverage is taken to the mouth. On the other hand, the aroma experienced after taking a sip is known as "retronasal aroma," "aftertaste," or "aftertaste," and refers to the aroma that escapes to the nose after taking a sip of a non-alcoholic beverage. In the non-alcoholic beverage of the present invention, both of these aromas are improved.

[0013] Taste retention refers to the persistence of the taste of a non-alcoholic beverage after it has been placed in the mouth.

[0014] The non-alcoholic beverage of the present invention contains fruit juice. In the present invention, "fruit juice" includes not only fruit juice obtained from fruit itself but also processed fruit juice products. The processed fruit juice products are not particularly limited as long as they are commonly used in beverages, and examples include fermented fruit juice products, extracts, centrifuged precipitates, centrifuged supernatants, filtrates, filtration residues, freeze-dried products, concentrates, powders, etc. Fruit juices and processed fruit juice products may be used alone or in combination of two or more.

[0015] The type of fruit juice in the non-alcoholic beverage of the present invention is not particularly limited, and examples include citrus juices (orange juice, grapefruit juice, lemon juice, lime juice, mandarin orange juice, yuzu juice, kabosu juice, iyokan juice, blackcurrant juice, etc.), mango juice, apple juice, pear juice, tropical fruit juices (pineapple juice, guava juice, banana juice, acerola juice, papaya juice, passion fruit juice, lychee juice, etc.), grape juice, blueberry juice, raspberry juice, red raspberry juice, peach juice, watermelon juice, strawberry juice, melon juice, and other fruit juices (plum juice, pear juice, apricot juice, plum juice, kiwi fruit juice, cherry juice, chestnut juice, etc.). In one embodiment, the fruit juice may be orange juice, grapefruit juice, mango juice, apple juice, pear juice, pineapple juice, or grape juice, either alone or in combination.

[0016] As the fruit juice, either cloudy or clear fruit juice can be used, and a mixture of cloudy and clear fruit juice can also be used.

[0017] As the fruit juice, either straight fruit juice or reconstituted fruit juice from concentrate can be used, and a mixture of straight fruit juice and concentrated fruit juice can also be used.

[0018] The content of fruit juice is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type and turbidity of the fruit juice, the type and content of other components, the type of non-alcoholic beverage of interest, and the desired characteristics (e.g., taste, aroma, appearance, texture, etc.). The content of fruit juice can also be appropriately set in relation to the turbidity of the non-alcoholic beverage, as described below. Specifically, the content of fruit juice can be 10 w / w% or more of the non-alcoholic beverage, and more specifically, 10 to 30 w / w%, 10 to 25 w / w%, 10 to 20 w / w%, etc. When concentrated reconstituted fruit juice is used as the fruit juice, the content of fruit juice refers to the content of fruit juice when converted into a straight juice.

[0019] The non-alcoholic beverage of the present invention contains carbon dioxide gas. The pressure of the carbon dioxide gas can be set appropriately depending on the type and content of other ingredients, the type of non-alcoholic beverage desired, and the desired characteristics. Specifically, the pressure of the carbon dioxide gas can be 0.07 MPa or higher, and preferably 0.1 MPa or higher. The pressure of the carbon dioxide gas is preferably in the range of 0.07 to 1 MPa, more preferably 0.1 to 0.8 MPa, and even more preferably 0.2 to 0.5 MPa. Note that the pressure of the carbon dioxide gas in a non-alcoholic beverage refers to the pressure at 20°C.

[0020] Carbonation pressure of non-alcoholic beverages can be measured using a gas volume measuring device.

[0021] The non-alcoholic beverage of the present invention contains a flavoring. The flavoring is not particularly limited as long as it is acceptable from a food hygiene perspective, and any of natural flavorings, synthetic flavorings, and blended flavorings obtained by blending these can be used. The flavoring may be used alone or in combination of two or more.

[0022] The term "natural flavoring agent" refers to "a substance or mixture of substances obtained from plants or animals, which is used to flavor food," as defined in the Food Sanitation Act of Japan. Specific examples of plants and animals used in natural flavoring agents include those listed in the "List of Natural Flavoring Sources" established by the Ministry of Health, Labor and Welfare of Japan. In one embodiment, orange, grapefruit, mango, apple, pear, pineapple, grape, lemon, peach, etc. are used as natural flavoring sources.

[0023] Synthetic fragrances refer to fragrances obtained by artificial refinement or production. Synthetic fragrances include isolated fragrances obtained by extracting the components contained in the aforementioned natural fragrances from natural products using methods such as distillation, crystallization, and chemical processing, as well as fully synthetic fragrances, semi-synthetic fragrances, and biosynthetic fragrances obtained by analyzing the components of natural fragrances and chemically synthesizing identical or similar compounds. Specific examples of synthetic fragrances include those listed in the various categories and classes specified in Appendix 1 of the Enforcement Regulations of the Food Sanitation Act of Japan. More specifically, synthetic fragrances include compounds selected from hydrocarbons, alcohols, fatty acids, esters, lactones, aldehydes, ketones, ethers, nitrogen-containing compounds, sulfur-containing compounds, etc., or mixtures of two or more of these compounds in any ratio.

[0024] The blended flavor refers to a flavor obtained by appropriately selecting and mixing the above-mentioned natural flavors and / or synthetic flavors.

[0025] In one embodiment, the fragrance used is a fragrance containing an aroma component contained in fruit juice such as orange, grapefruit, mango, apple, pear, pineapple, grape, lemon, or peach, and / or a fragrance containing an aroma component reminiscent of such fruit juice, or a combination of such fragrances.

[0026] Although there are flavors containing alcohol, both flavors containing alcohol and flavors not containing alcohol can be used in the non-alcoholic beverage of the present invention. In one embodiment, a flavor not containing alcohol is used as the flavor.

[0027] The fragrance is not particularly limited as long as it can achieve the effects of the present invention, and for example, fragrances in the form of water-soluble fragrances, oil-soluble fragrances, emulsified fragrances, powder fragrances, etc. can be used.

[0028] The content of the flavoring agent is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type of flavoring agent, the types and contents of other ingredients, the type of non-alcoholic beverage to be produced, and the desired properties. Specifically, the content of the flavoring agent relative to the non-alcoholic beverage can be, for example, 0.005 to 0.5 w / w%, 0.05 to 0.3 w / w%, or 0.1 to 0.2 w / w%, etc.

[0029] In addition to the above-mentioned components, the non-alcoholic beverage of the present invention may further contain various optional ingredients commonly used in the production of non-alcoholic beverages. Such optional ingredients are not particularly limited as long as they comply with food hygiene standards and do not interfere with the effects of the present invention. Examples include milk, fermented milk, sugars (high-fructose glucose syrup, high-fructose glucose syrup, granulated sugar, polysaccharides, oligosaccharides, etc.), sweeteners (e.g., sugar alcohols, high-intensity sweeteners, honey, etc.), acidulants (e.g., phosphoric acid, citric acid, anhydrous citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, and salts thereof), coloring agents, food additives (e.g., foam / foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.), extracts, teas, coffees, etc. These optional ingredients may be used alone or in combination of two or more. Furthermore, the content of these optional ingredients can be set appropriately depending on the type of optional ingredient used, the type and content of other ingredients, and the type and properties of the desired non-alcoholic beverage.

[0030] In the non-alcoholic beverage of the present invention, the turbidity is adjusted to a range of 50 NTU or more. The turbidity is not particularly limited as long as it satisfies this range and the effects of the present invention are achieved, and can be, for example, 100 NTU or more, 300 NTU or more, 500 NTU or more, etc. On the other hand, the upper limit of the turbidity is not particularly limited, and can be, for example, 15,000 NTU or less, 10,000 NTU or less, 8,000 NTU or less, etc. The unit of turbidity, "NTU," refers to nephelometric turbidity units.

[0031] In one embodiment, the turbidity of a non-alcoholic beverage can be adjusted appropriately by adjusting the type and content of fruit juice contained in the non-alcoholic beverage. Specifically, the turbidity of a non-alcoholic beverage is adjusted using cloudy fruit juice and / or clear fruit juice. Since both cloudy fruit juice and clear fruit juice increase the fruit juice content of a non-alcoholic beverage, cloudy fruit juice is used when increasing the turbidity of a non-alcoholic beverage while also increasing its fruit juice content. On the other hand, clear fruit juice is used when increasing the fruit juice content of a non-alcoholic beverage while suppressing an increase in turbidity. Therefore, cloudy fruit juice and clear fruit juice can be used alone or in combination depending on the turbidity and fruit juice content of the desired non-alcoholic beverage. Furthermore, cloudy fruit juice and clear fruit juice may each be used in combination with other fruit juices and / or processed fruit juice products.

[0032] In another embodiment, the turbidity of a non-alcoholic beverage can be adjusted appropriately by adjusting the type and content of fruit juice or processed fruit juice products contained in the non-alcoholic beverage. Specifically, the turbidity of a non-alcoholic beverage is adjusted using a centrifugal sediment, a centrifugal supernatant, a filtrate, and / or a filtration residue. The centrifugal sediment and filtration residue of a fruit juice each increase the turbidity of the non-alcoholic beverage while suppressing an increase in the fruit juice content of the non-alcoholic beverage. On the other hand, the centrifugal supernatant and filtrate of a fruit juice each increase the fruit juice content of the non-alcoholic beverage while also increasing the turbidity of the non-alcoholic beverage. Therefore, depending on the desired turbidity and fruit juice content of the non-alcoholic beverage, the centrifugal sediment, the centrifugal supernatant, the filtrate, and the filtration residue can be used alone or in combination. Furthermore, the centrifugal sediment, the centrifugal supernatant, the filtrate, and the filtration residue can each be used in combination with other processed fruit juice products and / or fruit juices.

[0033] In non-alcoholic beverages, the turbidity of the non-alcoholic beverage may be adjusted by adjusting the content of, in addition to the above-mentioned fruit juices and processed fruit juices, for example, milk, fermented milk, emulsified flavorings, emulsifiers, lactic acid bacteria, teas, coffees, etc.

[0034] The turbidity of a non-alcoholic beverage can be measured, for example, using a turbidity measuring device (tabletop turbidimeter 2100AN, manufactured by HACH) based on a transmitted light / scattered light calculation method.

[0035] In the non-alcoholic beverage of the present invention, the particle size frequency distribution (particle size distribution) of all particles contained in the non-alcoholic beverage is adjusted to a specific range. Specifically, in the volume-based frequency distribution of all particles contained in the non-alcoholic beverage, the sum of the relative frequencies of particles with particle sizes of 5 to 30 μm is adjusted to 19% or more. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be, for example, 25% or more, 30% or more, 40% or more, etc. Meanwhile, the upper limit of the particle size frequency distribution is not particularly limited, and can be, for example, 90% or less, 80% or less, etc.

[0036] In one embodiment, the non-alcoholic beverage has a particle size frequency distribution of all particles that satisfies the above range, and further, in the volume-based particle size frequency distribution of all particles, the sum of the relative frequencies of particles with particle sizes of 10 to 100 μm is adjusted to 55% or less. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be, for example, 50% or less, 45% or less, 40% or less, etc. Meanwhile, the lower limit of the particle size frequency distribution is not particularly limited, and can be, for example, 1% or more, 5% or more, etc.

[0037] The particle size frequency distribution in non-alcoholic beverages can be adjusted as appropriate by adjusting the type and content of each of the above components contained in the non-alcoholic beverage. Specifically, the particle size frequency distribution in non-alcoholic beverages can be adjusted by adjusting the content of fruit juice or processed fruit juice contained in the non-alcoholic beverage. For example, the particle size frequency distribution can be adjusted by adjusting the composition of the fruit juice contained in the non-alcoholic beverage (e.g., the ratio of cloudy juice to clear juice), using processed fruit juice obtained by filtering or centrifuging fruit juice, or adding milk, fermented milk, emulsified flavoring, emulsifier, lactic acid bacteria, tea, or coffee.

[0038] The particle size frequency distribution of a non-alcoholic beverage can be measured by a laser diffraction / scattering method using, for example, a laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation). When a batch cell is used, the particle size frequency distribution is measured for particles with particle sizes of 0.017 to 400 μm.

[0039] The non-alcoholic beverage of the present invention is a beverage with an alcohol content of less than one alcohol content. In other words, the non-alcoholic beverage of the present invention does not include "beverages with an alcohol content of one alcohol content or more" as defined by the Liquor Tax Act of Japan. As defined in the Liquor Tax Act of Japan, "alcohol content" refers to the volume of ethyl alcohol contained in a percentage of the original volume at a temperature of 15°C. Furthermore, the "degree" (proof) of alcohol refers to the ratio (v / v%) of the volume concentration of alcohol (ethanol) relative to the beverage, expressed as a percentage (%).

[0040] In one embodiment, the alcohol (ethanol) content of the non-alcoholic beverage of the present invention is adjusted to a range of less than 0.005 v / v% relative to the non-alcoholic beverage. That is, in this embodiment, the non-alcoholic beverage of the present invention includes non-alcoholic beverages that are labeled as having an alcohol content of "0.00%" on the product label. The alcohol content is not particularly limited as long as the effects of the present invention are achieved, and can be, for example, 0.0025 v / v% or less, 0.001 v / v% or less, or 0.0005 v / v% or less relative to the non-alcoholic beverage.

[0041] The alcohol content of a non-alcoholic beverage may be adjusted by adding alcohol (ethanol) itself (e.g., raw alcohol) to the non-alcoholic beverage, or by increasing or decreasing the content of alcohol-containing raw materials, raw materials that produce alcohol during the production process of the non-alcoholic beverage, etc. In other words, when each of the above-mentioned components contains alcohol, the alcohol content of the non-alcoholic beverage described above takes into account the amount of alcohol contained in each such component. Examples of raw materials that contain alcohol include, but are not limited to, the above-mentioned fermented fruit juices and flavorings. These may be used alone or in combination of two or more.

[0042] The alcohol content of non-alcoholic beverages is measured using gas chromatography.

[0043] The non-alcoholic beverage of the present invention is a beverage with an alcohol content of less than one level, and is therefore not included in the category of alcoholic beverages defined as "beverages with an alcohol content of one level or more" under the Liquor Tax Act of Japan. The non-alcoholic beverage of the present invention includes not only so-called "non-alcoholic beverages" but also "soft drinks."

[0044] The type of non-alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, and examples include non-alcoholic beverages that have the taste or flavor of various alcoholic beverages such as various soft drinks, beer, wine, sparkling wine, sangria, cocktails, chuhai, sake, shochu, plum wine, etc. In one embodiment, the non-alcoholic beverage is non-alcoholic wine or non-alcoholic sangria.

[0045] In one embodiment, the non-alcoholic beverage is in the form of a container-packed beverage. The container for packing the non-alcoholic beverage is not particularly limited as long as it is a container typically used for packing beverages, and examples thereof include glass bottles, cans, plastic bottles, and paper containers.

[0046] [Non-alcoholic beverage manufacturing method] According to another aspect of the present invention, there is provided a method for producing a non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, the method comprising the steps of adjusting the turbidity of the non-alcoholic beverage to a specific range (step (a)) and adjusting the particle size frequency distribution of particles contained in the non-alcoholic beverage to a specific range (step (b)) (hereinafter also referred to as the "production method of the present invention"). The non-alcoholic beverage obtained by the production method of the present invention has an improved aroma felt before sipping, an improved aroma felt after sipping, and an improved flavor development. The production method of the present invention will now be described.

[0047] The fruit juice, carbon dioxide gas, and flavoring to be blended into the non-alcoholic beverage may be the same as those described above for the non-alcoholic beverage of the present invention.

[0048] The production method of the present invention includes a step (a) of adjusting the turbidity of the resulting non-alcoholic beverage to 50 NTU or more. The turbidity is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, the turbidity can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention. Furthermore, the method of adjusting the turbidity can be the same as described above for the non-alcoholic beverage of the present invention.

[0049] The production method of the present invention includes a step (b) of adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm in the volume-based frequency distribution (particle size distribution) of the particle sizes of all particles contained in the resulting non-alcoholic beverage to 19% or more. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, this particle size frequency distribution can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention.

[0050] In one embodiment, the production method of the present invention further comprises a step of adjusting the particle size frequency distribution of all particles contained in the resulting non-alcoholic beverage to satisfy the above-mentioned range, and further adjusting the sum of the relative frequencies of particles having particle sizes of 10 to 100 μm in the volume-based particle size frequency distribution of all particles to 55% or less. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, this particle size frequency distribution can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention.

[0051] The particle size frequency distribution can be adjusted in the same manner as described above for the non-alcoholic beverage of the present invention.

[0052] The non-alcoholic beverage obtained by the production method of the present invention has an alcohol content of less than one part by volume. In one embodiment, the alcohol content of the non-alcoholic beverage obtained by the production method of the present invention is adjusted to a range of less than 0.005 v / v% relative to the non-alcoholic beverage. The alcohol content of the non-alcoholic beverage is not particularly limited as long as it satisfies the above-mentioned range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, the alcohol content can be adjusted to a range similar to that described for the non-alcoholic beverage of the present invention above. Furthermore, the method for adjusting the alcohol content can be the same as that described for the non-alcoholic beverage of the present invention above.

[0053] The types of non-alcoholic beverages obtainable by the production method of the present invention can be the same as those described above for the non-alcoholic beverages of the present invention.

[0054] In one embodiment, the non-alcoholic beverage obtained by the production method of the present invention can be a beverage in the form of a container. The container into which the non-alcoholic beverage is filled can be the same as that described above for the non-alcoholic beverage of the present invention.

[0055] [Method for improving the flavor of non-alcoholic beverages] According to another aspect of the present invention, there is provided a method for improving the flavor of a non-alcoholic beverage, the method comprising the steps of adjusting the turbidity of the non-alcoholic beverage to a specific range (step (a)) and adjusting the particle size frequency distribution of particles contained in the non-alcoholic beverage to a specific range (step (b)) (hereinafter also referred to as the "method of the present invention"). According to the method of the present invention, the aroma perceived before sipping a non-alcoholic beverage, as well as the aroma and flavor development perceived after sipping a non-alcoholic beverage, can be improved. The method of the present invention will now be described.

[0056] The non-alcoholic beverage to be subjected to the method of the present invention contains fruit juice, carbon dioxide, and flavoring. The fruit juice, carbon dioxide, and flavoring may be the same as those described above for the non-alcoholic beverage of the present invention.

[0057] The method of the present invention includes a step (a) of adjusting the turbidity of the non-alcoholic beverage to 50 NTU or more. The turbidity is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, the turbidity can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention. The method of adjusting the turbidity can also be the same as described above for the non-alcoholic beverage of the present invention.

[0058] The method of the present invention includes a step (b) of adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm in the volume-based frequency distribution (particle size distribution) of the particle sizes of all particles contained in the non-alcoholic beverage of the present invention to 19% or more. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, this particle size frequency distribution can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention.

[0059] In one embodiment, the method of the present invention further comprises a step of adjusting the particle size frequency distribution of all particles contained in the non-alcoholic beverage of the present invention to satisfy the above-mentioned range, and further adjusting the sum of the relative frequencies of particles having particle sizes of 10 to 100 μm in the volume-based particle size frequency distribution of all particles to 55% or less. This particle size frequency distribution is not particularly limited as long as it satisfies the range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, this particle size frequency distribution can be adjusted to the same range as described above for the non-alcoholic beverage of the present invention.

[0060] The particle size frequency distribution can be adjusted in the same manner as described above for the non-alcoholic beverage of the present invention.

[0061] The non-alcoholic beverages that are the subject of the method of the present invention are beverages with an alcohol content of less than one serving. In one embodiment, the alcohol content of the non-alcoholic beverage that is the subject of the method of the present invention is adjusted to a range of less than 0.005 v / v% relative to the non-alcoholic beverage. The alcohol content of the non-alcoholic beverage is not particularly limited as long as it satisfies the above-mentioned range and the effects of the present invention are achieved, and can be adjusted as appropriate. Specifically, the alcohol content can be adjusted to a range similar to that described for the non-alcoholic beverage of the present invention above. Furthermore, the method for adjusting the alcohol content can be the same as that described for the non-alcoholic beverage of the present invention above.

[0062] The types of non-alcoholic beverages that can be used in the method of the present invention can be the same as those described above for the non-alcoholic beverages of the present invention.

[0063] In one embodiment, the non-alcoholic beverage to be subjected to the method of the present invention may be a beverage in a container form. The container into which the non-alcoholic beverage is filled may be the same as that described above for the non-alcoholic beverage of the present invention. [Example]

[0064] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0065] All fruit juices used in the examples were concentrated fruit juices, and the blending amounts of fruit juice shown in each table are values ​​converted into straight juice. Furthermore, in the examples, unless otherwise specified, "particle size distribution" means "the sum of the relative frequencies of particles with particle sizes of 5 to 30 μm in the volume-based frequency distribution of particle sizes of all particles."

[0066] In the examples, the pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages were measured by the following methods.

[0067] The pH of the non-alcoholic beverages was measured using a pH meter (HM-30R, manufactured by DKK-TOA Corporation). If the non-alcoholic beverage contained carbon dioxide, the beverage was rotated and stirred for approximately 30 minutes using a stirrer to remove the carbon dioxide before measurement.

[0068] The alcohol content of the non-alcoholic beverages was measured by gas chromatography using a gas chromatograph (Shimadzu Corporation, GC-2014).

[0069] The turbidity of non-alcoholic beverages was measured using a turbidity measuring device (HACH, 2100AN benchtop turbidity meter) based on the transmitted light / scattered light calculation method. Measurements were performed after calibration of the turbidity measuring device. If the non-alcoholic beverage contained carbon dioxide, the beverage was rotated and stirred for approximately 30 minutes using a stir bar to remove the carbon dioxide before measurement.

[0070] The particle size distribution of non-alcoholic beverages was measured by laser diffraction and scattering using a laser diffraction particle size analyzer (Shimadzu Corporation, SALD-2300). Specifically, the measurement procedure was as follows: First, each non-alcoholic beverage was filtered through a test sieve (140 mesh). If the non-alcoholic beverage contained carbon dioxide, it was rotated and stirred for approximately 30 minutes using a stir bar to remove the carbon dioxide from the non-alcoholic beverage before filtering through the test sieve. Next, the resulting filtrate of each non-alcoholic beverage was diluted with water using a batch cell so that the maximum value of the light intensity distribution was in the range of 30–45%. The refractive index of each non-alcoholic beverage filtrate was set to 1.60–0.20i, and the volume-based frequency (%) of particles in the particle size range of 5–30 μm was calculated as the particle size distribution. Non-alcoholic beverages that could not be measured reliably, such as those with a maximum value of less than 10% of the light intensity distribution when measured undiluted, were deemed to be insufficient in strength.

[0071] Example 1: Turbidity Study 1 The relationship between the turbidity of non-alcoholic beverages and their flavor (the aroma perceived before taking a sip of the non-alcoholic beverage, and the aroma and flavor development perceived after taking a sip of the non-alcoholic beverage) was investigated using the following procedure. First, fruit juice (cloudy mango juice and clear mango juice), sugar (high-fructose corn syrup), acidulants (anhydrous citric acid and trisodium citrate dihydrate), and flavoring (alcohol-free flavoring) were prepared. Each ingredient was mixed and diluted with water and carbonated water to achieve the composition and carbon dioxide pressure shown in Table 1 below, to prepare each of the non-alcoholic beverages in Test Plots 1-1 to 1-5.

[0072] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained from each test group were measured.The non-alcoholic beverages from each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (aftertaste), and the lingering flavor.

[0073] The initial aroma of the non-alcoholic beverages in each test group was evaluated by a panel of five well-trained individuals experienced in evaluating non-alcoholic beverages, based on the following criteria. Score 5: The initial aroma is perceived as weak. Score 4: The initial aroma is slightly weak. Score 3: A certain amount of aroma is detectable. Score 2: The aroma is somewhat strong. Score 1: The aroma is strong enough.

[0074] In addition, the aftertaste and flavor development of the non-alcoholic beverages in each test group were evaluated based on the following criteria by a panel of five well-trained individuals experienced in evaluating non-alcoholic beverages. Score 5: The aftertaste and flavor development are weak. Score 4: The aftertaste and flavor development seem somewhat weak. Score 3: There is some sense of aftertaste and flavor development. Score 2: The aftertaste and flavor development are somewhat strong. Score 1: The aftertaste and flavor are sufficiently strong.

[0075] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 1. The results of each sensory evaluation test were the average scores of the five panelists. [Table 1]

[0076] The results in Table 1 show that when the turbidity of the non-alcoholic beverage was 50 NTU or higher (test areas 1-4 and 1-5), the aroma perceived before taking a sip of the non-alcoholic beverage (initial aroma), the aroma perceived after taking a sip of the non-alcoholic beverage (aftertaste), and the lingering flavor were all perceived with a certain level of intensity.

[0077] Example 2: Turbidity Study 2 The relationship between the turbidity of non-alcoholic beverages and the flavor of non-alcoholic beverages was investigated according to the following procedure. First, fruit juice (apple juice supernatant and apple juice sediment), sugar (high-fructose corn syrup), acidulant (anhydrous citric acid and trisodium citrate dihydrate), and flavoring (alcohol-free flavoring) were prepared. The ingredients were mixed and diluted with water and carbonated water to achieve the compositions and carbon dioxide pressures shown in Table 2 below, to prepare the non-alcoholic beverages in Test Plots 2-1 to 2-5. The apple juice supernatant and sediment were prepared by diluting concentrated cloudy apple juice straight and centrifuging at 8,500 rpm for 1.5 hours. The resulting supernatant was designated the apple juice supernatant, and the resulting sediment was designated the apple juice sediment.

[0078] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained in each test group were measured. The non-alcoholic beverages in each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (aftertaste), and the length of flavor. The sensory evaluation tests were conducted in the same manner as in Example 1. The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 2.

[0079] [Table 2]

[0080] The results in Table 2 show that when the turbidity of the non-alcoholic beverage was 50 NTU or higher (test areas 2-4 and 2-5), the aroma perceived before taking a sip of the non-alcoholic beverage (initial aroma), the aroma perceived after taking a sip of the non-alcoholic beverage (aftertaste), and the lingering flavor were all perceived with a certain level of intensity.

[0081] Example 3: Examination of carbon dioxide gas content (pressure) The relationship between the carbon dioxide content (pressure) of non-alcoholic beverages and the flavor of non-alcoholic beverages was investigated using the following procedure. First, fruit juice (cloudy grapefruit juice), sugar (high-fructose corn syrup), acidulants (anhydrous citric acid and trisodium citrate dihydrate), and flavoring (alcohol-free flavoring) were prepared. Each of the ingredients was mixed and diluted with water and carbonated water to achieve the composition and carbon dioxide pressure shown in Table 3 below, to prepare each of the non-alcoholic beverages in Test Groups 3-1 to 3-4.

[0082] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained in each test group were measured. The non-alcoholic beverages in each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (aftertaste), and the length of flavor. The sensory evaluation tests were conducted in the same manner as in Example 1. The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 3.

[0083] [Table 3]

[0084] The results in Table 3 indicate that when the non-alcoholic beverage contained carbon dioxide (Test Areas 3-2 to 3-4), the aroma felt before taking a sip (initial aroma), the aroma felt after taking a sip (aftertaste), and the lingering flavor were all perceived to be at a certain level of intensity. In particular, when the carbon dioxide content was 0.2 MPa or higher (Test Areas 3-3 and 3-4), the aroma felt before taking a sip (initial aroma), the aroma felt after taking a sip (aftertaste), and the lingering flavor were all perceived to be strong.

[0085] Example 4: Study 1 on turbidity, particle size distribution, and carbon dioxide content (pressure) The relationship between the turbidity, particle size distribution, and carbon dioxide content (pressure) of non-alcoholic beverages and the flavor of non-alcoholic beverages was investigated according to the following procedure. First, fruit juices (cloudy mango juice, clear mango juice, cloudy apple juice, and clear apple juice), sugar (high-fructose corn syrup), acidulants (anhydrous citric acid and trisodium citrate dihydrate), and flavorings (alcohol-free flavorings) were prepared. Each ingredient was mixed and diluted with water and carbonated water to achieve the composition and carbon dioxide pressure shown in Table 4 below, to prepare each of the non-alcoholic beverages in Test Plots 4-1 to 4-16.

[0086] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained in each test group were measured. The non-alcoholic beverages in each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (aftertaste), and the length of flavor. The sensory evaluation tests were conducted in the same manner as in Example 1. The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 4.

[0087] [Table 4]

[0088] The results in Table 4 show that when the non-alcoholic beverage contains carbon dioxide, has a turbidity of 50 NTU or more, and the sum of the relative frequencies of particles with particle sizes of 5 to 30 μm (particle size distribution) in the volume-based frequency distribution of all particle sizes is 19% or more (test areas 4-4, 4-8, 4-12, 4-14, and 4-16), the aroma perceived before taking a sip of the non-alcoholic beverage (initial aroma), the aroma perceived after taking a sip of the non-alcoholic beverage (aftertaste), and the lingering flavor can all be perceived with a certain level of intensity.

[0089] Example 5: Study 2 on turbidity, particle size distribution, and carbon dioxide content (pressure) The relationship between the turbidity, particle size distribution, and carbon dioxide content (pressure) of non-alcoholic beverages and the flavor of non-alcoholic beverages was investigated according to the following procedure. First, fruit juice (cloudy grapefruit juice and clear grapefruit juice), sugar (high-fructose corn syrup), acidulant (anhydrous citric acid and trisodium citrate dihydrate), raw alcohol, and flavoring (alcohol-free flavoring and alcohol-containing flavoring) were prepared. Each ingredient was mixed and diluted with water and carbonated water to achieve the composition and carbon dioxide pressure shown in Table 5 below, to prepare each of the non-alcoholic beverages in Test Plots 5-1 to 5-4.

[0090] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained in each test group were measured. The non-alcoholic beverages in each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (aftertaste), and the length of flavor. The sensory evaluation tests were conducted in the same manner as in Example 1. The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 5.

[0091] [Table 5]

[0092] The results in Table 5 show that when a non-alcoholic beverage contains carbon dioxide, has a turbidity of 50 NTU or more, and in the volume-based frequency distribution of all particle diameters, the sum of the relative frequencies of particles with diameters of 5 to 30 μm (particle size distribution) is 19% or more (test area 5-4), the aroma perceived before taking a sip of the non-alcoholic beverage (initial aroma), the aroma perceived after taking a sip of the non-alcoholic beverage (aftertaste aroma), and the lingering flavor can all be perceived with a certain level of intensity.

[0093] Example 6: Study of particle size distribution The relationship between the sum of the relative frequencies of particles with particle sizes between 5 and 30 μm (particle size distribution) in the volume-based frequency distribution of the particle sizes of all particles contained in non-alcoholic beverages and the flavor of the non-alcoholic beverages was investigated using the following procedure. First, fruit juice (apple juice filtrate and clear apple juice), sugar (high-fructose corn syrup), acidulant (anhydrous citric acid and trisodium citrate dihydrate), and flavor (alcohol-free flavor) were prepared. The ingredients were mixed and diluted with water and carbonated water to achieve the composition and carbon dioxide pressure shown in Table 6 below, to prepare Test Plot 6-1 non-alcoholic beverage. Regarding the apple juice filtrate, concentrated cloudy apple juice was diluted straight to obtain diluted juice. The diluted juice was then filtered under reduced pressure in a Buchner funnel using qualitative filter paper #2 (manufactured by Advantec) to obtain filtrate. The filtrate was then further filtered under reduced pressure in a Buchner funnel using qualitative filter paper #1 (manufactured by Whatman), to obtain apple juice filtrate.

[0094] The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages obtained in each test group were measured. The non-alcoholic beverages in each test group were then subjected to sensory evaluation tests for the aroma perceived before sipping the non-alcoholic beverage (initial aroma), the aroma perceived after sipping the non-alcoholic beverage (rearward aroma), and the length of flavor. The sensory evaluation tests were conducted in the same manner as in Example 1. The pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 6.

[0095] [Table 6]

[0096] The results in Table 6 show that even in non-alcoholic beverages containing fruit juice, carbon dioxide, and flavorings and with a turbidity of 50 NTU or more, if the sum of the relative frequencies of particles with a particle size of 5 to 30 μm (particle size distribution) in the volume-based frequency distribution of the particle sizes of all particles contained in the non-alcoholic beverage is less than 19% (Test Area 6-1), the aroma (aftertaste) and flavor development after putting the non-alcoholic beverage in the mouth are not sufficiently perceived.

[0097] Example 7: Evaluation of commercial products The carbon dioxide pressure, pH, alcohol content, turbidity, and particle size distribution of commercial non-alcoholic beverage A (Test Group 7-1), which contains fruit juice, carbon dioxide, and flavoring, and a non-alcoholic beverage obtained by removing the carbon dioxide from commercial product A (Test Group 7-2), were measured. Each test group's non-alcoholic beverages were then subjected to sensory evaluation tests for the aroma perceived before sipping (initial aroma), the aroma perceived after sipping (aftertaste), and the length of flavor. The sensory evaluation tests were conducted using the same method as in Example 1. The carbon dioxide pressure, pH, alcohol content, turbidity, and particle size distribution of the non-alcoholic beverages in each test group, as well as the results of each sensory evaluation test, are shown in Table 7. Carbon dioxide was removed from commercial product A by rotating and stirring it using a stirrer. The carbon dioxide pressure of each test group's non-alcoholic beverage was measured using a gas volume measuring device (Kyoto Electronics Manufacturing Co., Ltd., GVA-500B).

[0098] [Table 7]

[0099] The results in Table 7 show that even in non-alcoholic beverages containing fruit juice, carbon dioxide, and flavorings and with a turbidity of 50 NTU or higher, if the sum of the relative frequencies of particles with particle sizes between 5 and 30 μm (particle size distribution) in the volume-based frequency distribution of all particles contained in the non-alcoholic beverage is less than 19% (Test Group 7-1), the aroma (aftertaste) and flavor lingering after sipping the non-alcoholic beverage are not fully perceived. Furthermore, the non-alcoholic beverage in Test Group 7-2, which was obtained by removing the carbon dioxide from the non-alcoholic beverage in Test Group 7-1, not only was the aroma (aftertaste) and flavor lingering after sipping the non-alcoholic beverage, but also the aroma (initial aroma) perceived before sipping the non-alcoholic beverage were not fully perceived. [Industrial Applicability]

[0100] According to the present invention, it is possible to improve the aroma felt before putting a non-alcoholic beverage in the mouth, and the aroma and flavor felt after putting a non-alcoholic beverage in the mouth.

Claims

1. A non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, The turbidity is 50 to 1046 NTU, In the volume-based frequency distribution of particle diameters of all particles, the sum of the relative frequencies of particles having a particle diameter of 5 to 30 μm is 19 to 48.1%, The pressure of the carbon dioxide gas is 0.07 to 1 MPa, The content of the fruit juice is 10 to 100 w / w%. Non-alcoholic beverages.

2. 2. The non-alcoholic beverage according to claim 1, wherein the alcohol concentration is less than 0.005% v / v.

3. 3. The non-alcoholic beverage according to claim 1, wherein the flavoring agent does not contain alcohol.

4. The non-alcoholic beverage according to any one of claims 1 to 3, which is non-alcoholic wine.

5. The non-alcoholic beverage according to any one of claims 1 to 3, which is a non-alcoholic sangria.

6. The non-alcoholic beverage according to any one of claims 1 to 5, which is a bottled beverage.

7. 1. A method for producing a non-alcoholic beverage containing fruit juice, carbon dioxide, and flavoring, comprising: (a) adjusting the turbidity of the non-alcoholic beverage to 50 to 1046 NTU; (b) adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm to 19 to 48.1% in the volume-based frequency distribution of particle sizes of all particles; adjusting the pressure of the carbon dioxide gas to 0.07 to 1 MPa; and adjusting the content of the fruit juice to 10 to 100 w / w%.

8. 8. The method of claim 7, wherein the alcohol concentration of the non-alcoholic beverage is less than 0.005% v / v.

9. 1. A method for enhancing the flavor of a non-alcoholic beverage, comprising: (a) adjusting the turbidity of the non-alcoholic beverage to 50 to 1046 NTU; (b) adjusting the sum of the relative frequencies of particles having a particle size of 5 to 30 μm to 19 to 48.1% in the volume-based frequency distribution of particle sizes of all particles; adjusting the pressure of the carbon dioxide gas to 0.07 to 1 MPa; and adjusting the content of the fruit juice to 10 to 100 w / w%, The method, wherein the non-alcoholic beverage contains fruit juice, carbon dioxide, and flavoring.

10. 10. The method of claim 9, wherein the alcohol concentration of the non-alcoholic beverage is less than 0.005% v / v.

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