Non-alcoholic sparkling wine-like drink

Abstract

To provide a sparkling wine-like non-alcoholic beverage having wine-like fermented feeling and good flavor.SOLUTION: The sparkling wine-like non-alcoholic beverage contains 20 w / v% to 140 w / v% of fermented juice after concentration reduction, 0.000038 w / v% to 0.00232 w / v% of black tea extract in terms of tannin, and a carbon dioxide content of 1.0 gas volume (GV) to 5.0 gas volume (GV).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a non-alcoholic sparkling wine-like beverage. [Background technology]

[0002] Various proposals have been made for non-alcoholic wine-like beverages.

[0003] Patent Document 1 proposes a non-alcoholic wine prepared by using a cold-brewed extract of green tea as the main ingredient and adding fruit juice.

[0004] Patent Document 2 proposes a non-alcoholic wine-like beverage made from grape juice and a black tea extract extracted from black tea.

[0005] Patent Document 3 proposes a non-alcoholic beverage containing rooibos tea extract. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-147386 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-187050 [Patent Document 3] Patent No. 6543017 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of this invention is to provide a non-alcoholic sparkling wine-like beverage that has a wine-like fermented taste and a good flavor. [Means for solving the problem]

[0008] When preparing a non-alcoholic wine-like beverage, it is conceivable to use fermented fruit juice as the raw material to produce a beverage with a wine-like fermented flavor.

[0009] On the other hand, when a wine-like beverage is prepared using fermented fruit juice as a raw material as described above, it is thought that the resulting wine-like beverage will have the stuffy and unpleasant taste that is unique to fermented fruit juice.

[0010] The inventors of the present application discovered that by using fermented fruit juice as an ingredient, a beverage with a wine-like fermented feel can be produced, while the stuffiness and discomfort that is unique to fermented fruit juice due to the use of fermented fruit juice as an ingredient can be improved by using black tea extract as an ingredient, and by adjusting the carbon dioxide content, a non-alcoholic sparkling wine-like beverage with a sparkling wine feel can be prepared, thereby completing the present invention.

[0011] That is, the non-alcoholic sparkling wine-like beverage according to the present invention is Fermented juice, after being reconstituted from concentrate, is 20w / v% to 140w / v%, Contains black tea extract at a tannin content of 0.000038 w / v% to 0.00232 w / v%, Carbon dioxide content is between 1.0 and 5.0 gas volumes (GV) It is a non-alcoholic sparkling wine-like drink.

[0012] In this specification, a wine-like beverage refers to a beverage that has a wine-like taste, flavor, and aroma and gives the drinker the sensation of drinking wine. The wine-like beverage may be, for example, one classified as a fruit wine, sweet fruit wine, or liqueur under the Japanese Liquor Tax Act (Act No. 6 of February 28, 1953).

[0013] The non-alcoholic sparkling wine-like beverage of the present invention is included in the concept of alcohol-flavored beverages that are substantially alcohol-free, and is a wine-like beverage that is substantially alcohol-free. The alcohol concentration of a non-alcoholic beverage is regulated by the Liquor Tax Act as being less than 1% ethyl alcohol by volume per 100% of the original volume at a temperature of 15°C, and the non-alcoholic sparkling wine-like beverage of the present invention satisfies this condition.

[0014] The non-alcoholic sparkling wine-like beverage of the present invention has effervescence. In this specification, effervescence means that the gas pressure at 20°C is 0.01 MPa or more.

[0015] The non-alcoholic sparkling wine-like beverage of the present invention can be produced by blending fermented fruit juice in a concentration of 20 w / v% to 140 w / v% (after reconstitution from concentrate) and black tea extract in a concentration of 0.000038 w / v% to 0.00232 w / v% (in terms of tannins) in the beverage, adjusting with purified water, and then absorbing carbon dioxide to a content of 1.0 gas volumes (GV) to 5.0 gas volumes (GV).

[0016] The fermented fruit juice may be fermented fruit juice of grapes, apples, lemons, citrus fruits, berries, pineapples, pears, peaches, kiwi fruits, or the like. [Effects of the Invention]

[0017] According to the present invention, a non-alcoholic sparkling wine-like beverage can be provided that has a wine-like fermented feel and a good flavor. DETAILED DESCRIPTION OF THE INVENTION

[0018] The following investigations were carried out to prepare a non-alcoholic sparkling wine-like beverage that has a wine-like fermented taste and a pleasant flavor.

[0019] <Evaluation and examination test 1> The wine-like flavor produced by using fermented grape juice and white grape juice was evaluated and examined as follows.

[0020] The following evaluation was carried out to determine the difference in wine flavor between when non-fermented fruit juice and when fermented fruit juice were used as raw materials for preparing wine-like beverages.

[0021] The Brix value of 11 for grapes in the sugar refractometer reading standard for reconstituted fruit juice in Article 2 of Appendix 3 of the Food Labeling Standards was used as reference, and the Brix value when reconstituted to 100% was set to 11.

[0022] As described above, the fermented grape juice concentrate and the white grape juice concentrate were each diluted with purified water to a Brix of 11. Six panelists tasted these and evaluated the wine sensation of each.

[0023] Regarding the wine flavor, six panelists rated the flavor on a 5-point scale, with "very strong flavor" being given a score of 5 and "hardly any flavor" being given a score of 1.

[0024] Wine taste evaluation score Very strong feeling 5 I feel strongly 4 Feel 3 Somewhat 2 Hardly felt 1

[0025] The average scores of the 6 panelists who tasted the fermented grape juice concentrate and the white grape juice concentrate were as follows:

[0026] Average evaluation score Fermented grape juice 4.2 (Unfermented) White Grape Juice 1.0

[0027] This evaluation and examination test 1 suggested that using fermented fruit juice as an ingredient in preparing wine-like beverages can produce beverages with a significantly stronger wine-like flavor than using non-fermented fruit juice.

[0028] <Evaluation and examination test 2> The following tests were conducted to evaluate and examine the stuffiness and discomfort that is unique to fermented grape juice when used, and the stuffiness and discomfort that is unique to fermented grape juice when black tea extract is used to suppress the stuffiness and discomfort, as well as the black tea feel.

[0029] The above-mentioned evaluation and examination test 1 indicated that using fermented fruit juice as an ingredient when preparing a wine-like beverage is desirable for preparing a beverage with a wine-like flavor. However, when fermented fruit juice is used as an ingredient when preparing a fruit juice beverage, etc., the prepared fruit juice beverage may have the stuffy and unpleasant feeling that is unique to the fermented fruit juice used as an ingredient.

[0030] Therefore, when fermented fruit juice is used as a raw material for preparing a wine-like beverage, the addition of black tea extract was evaluated to see how the stuffiness and discomfort unique to fermented fruit juice described above would be reduced in the prepared beverage.

[0031] In this case, the black tea extract was added to the ingredients to evaluate how the black tea flavor of the prepared beverage would be affected.

[0032] The fermented grape juice concentrate was reconstituted with purified water in the same manner as in Evaluation and Examination Test 1, up to blend ratios of 10 w / v%, 20 w / v%, 50 w / v%, 120 w / v%, 140 w / v%, and 150 w / v%, and each of these was mixed with black tea extract at tannin amounts of 0.000019 w / v%, 0.000038 w / v%, 0.00096 w / v%, 0.00232 w / v%, and 0.0029 w / v%. The six panelists who conducted the tasting evaluation in Evaluation and Examination Test 1 tasted the drinks and evaluated them for their wine-like fermented sensation, stuffy / unpleasant feeling of the juice, and black tea flavor.

[0033] The wine sensation was evaluated by six panelists on a five-point scale using the same method as in Evaluation and Examination Test 1.

[0034] Regarding the stuffiness and discomfort of the fruit juice, six panelists evaluated it on a 5-point scale as follows, with "very strong sensation" being given a score of 5 and "hardly noticeable sensation" being given a score of 1.

[0035] Evaluation score for stuffiness and discomfort caused by fruit juice Very strong feeling 5 I feel strongly 4 Feel 3 Somewhat 2 Hardly felt 1

[0036] The tea flavor was evaluated by six panelists on a 5-point scale as follows, with "very strong" being given a score of 5 and "hardly any flavor" being given a score of 1.

[0037] Tea flavor rating score Very strong feeling 5 I feel strongly 4 Feel 3 Somewhat 2 Hardly felt 1

[0038] The average values ​​of the tasting evaluation scores of six panelists for the blending ratios of each black tea extract (tannin amount) in the six blending ratios of fermented grape concentrated juice described above are shown in Tables 1 to 6 below.

[0039] [Table 1]

[0040] [Table 2]

[0041] [Table 3]

[0042] [Table 4]

[0043] [Table 5]

[0044] [Table 6]

[0045] Regarding the wine-like fermented flavor, if the average rating score was 3.00 or higher, the wine flavor was perceived to be strong. Therefore, in order to obtain a non-alcoholic wine-like beverage with a wine-like fermented flavor and good flavor, it was evaluated that it is preferable to incorporate fermented fruit juice at a concentration of 20 w / v% to 150 w / v% after reconstitution from concentrate.

[0046] With regard to the stuffiness and discomfort of the fruit juice, the average rating was 3.00, indicating the sensation of "stuffiness and discomfort from the fruit juice," and so it was considered preferable when the average rating was less than 3.00. Among the preferable blend ratios of fermented fruit juice mentioned above, when the blend ratio of fermented fruit juice is 140 w / v% and the blend ratio of black tea extract converted to tannin is 0.000019 w / v%, the average rating is 3.50, which is undesirable. At a blend ratio of 150 w / v%, the blend ratio of black tea extract converted to tannin is 0.0029 w / v%, and the average rating is only 2.83. It was confirmed that all other blend ratios were undesirable, with an average rating of 3.00 or above.

[0047] From these evaluations, it was determined that within the preferred range of fermented fruit juice blending ratios described above (fermented fruit juice blended at 20 w / v% to 150 w / v% converted into the equivalent after reconstitution from concentrate), the blending ratio of black tea extract converted to tannins should be 0.000038 w / v% or more in order to suppress the "stuffiness and discomfort caused by fruit juice."

[0048] However, when the fermented juice was blended at 150 w / v% after reconstitution from concentrate, it was found that the "stuffiness and discomfort of the juice" was not sufficiently suppressed if the blending ratio of black tea extract in terms of tannins was 0.00232 w / v% or less.

[0049] Regarding the black tea flavor, an average rating of 3.00 indicates a "black tea flavor," and so if an average rating of less than 3.00 is considered preferable, within the above-mentioned preferred range of fermented fruit juice blend ratio (fermented fruit juice blended at 20 w / v% to 150 w / v% converted to the content after reconstitution from concentrate) and the preferred black tea extract blend ratio in terms of tannins (0.000038 w / v% or more), the average rating of "black tea flavor" was 3.00 or higher at a black tea extract tannin-equivalent blend ratio of 0.0029 w / v% for fermented fruit juice blend ratios of 20 w / v%, 50 w / v%, and 120 w / v%.

[0050] At blending rates of 140 w / v% and 150 w / v%, the average rating for "black tea flavor" was less than 3.00 when the blending rate in terms of tannins in black tea extract was 0.0029 w / v%. However, at blending rates of 150 w / v%, when the blending rate in terms of tannins in black tea extract was 0.00232 w / v% or less, the "stuffiness and discomfort of the fruit juice" was not sufficiently suppressed. At blending rates of 20 w / v%, 50 w / v%, and 120 w / v%, the tannins in the black tea extract were not suppressed. Since the average evaluation score for "black tea flavor" was 3.00 or higher at a blending rate of 0.0029 w / v% in terms of tannins, it was determined that in order to manufacture and sell a non-alcoholic wine-like beverage with a wine-like fermented flavor that can be offered to the market, it is desirable to blend fermented fruit juice at a rate of 20 w / v% to 140 w / v% in terms of reconstituted concentrate, and to blend black tea extract at a rate of 0.000038 w / v% to 0.00232 w / v% in terms of tannins.

[0051] From the above evaluation and examination test 2, it was considered desirable to blend fermented fruit juice at 20 w / v% to 140 w / v% converted to the amount after reconstitution from concentrate, and black tea extract at 0.000038 w / v% to 0.00232 w / v% converted to tannin, in order to prepare a wine-like beverage that has a good wine-like fermented feel and suppresses the stuffy and unpleasant feeling of fruit juice.

[0052] <Evaluation and examination test 3> Fermented grape juice was used, and carbon dioxide gas was used to obtain a sparkling wine-like refreshing sensation. Evaluation and testing were carried out as follows to determine the carbonation and refreshing sensation.

[0053] Next, the beverages containing fermented fruit juices that had shown favorable results in the above evaluation tests were subjected to the following evaluation tests to evaluate the carbonated feeling and refreshing feeling due to the carbon dioxide content.

[0054] The fermented grape juice concentrate was reduced using purified water in the same manner as in Evaluation and Examination Test 1, up to blend ratios of 20 w / v%, 50 w / v%, 120 w / v%, and 140 w / v%, and each of these was allowed to absorb carbon dioxide up to gas volumes (GV) of 0, 0.1, 1, 3, and 5, respectively, and a tasting evaluation was conducted by the six panelists who had conducted the tasting evaluation in Evaluation and Examination Tests 1 and 2.

[0055] Regarding the refreshing feeling, six panelists rated it on a 5-point scale as follows, with "very strong feeling" being given a score of 5 and "hardly any feeling" being given a score of 1.

[0056] Refreshing feeling Rating score Very strong feeling 5 I feel strongly 4 Feel 3 Somewhat 2 Hardly felt 1

[0057] The average values ​​of the tasting evaluation scores of six panelists for the amount of carbon dioxide absorption at each of the four blend ratios of fermented grape concentrated juice described above are shown in Tables 7 to 10 below.

[0058] [Table 7]

[0059] [Table 8]

[0060] [Table 9]

[0061] [Table 10]

[0062] Regarding the refreshing sensation of sparkling wine, if the average rating score is 3.00 or higher, the refreshing sensation is felt to be strong. Therefore, in order to obtain a non-alcoholic sparkling wine-like beverage that has a wine-like fermented sensation, a good flavor, and a refreshing sensation of sparkling wine, this Evaluation and Examination Test 3 indicated that it is preferable for the carbon dioxide content to be 1.0 gas volume (GV) to 5.0 gas volume (GV) when the fermented fruit juice is blended at 20 w / v% to 140 w / v% converted after reconstitution from concentrate.

[0063] <Evaluation and examination test 4> As a result of the above-mentioned evaluation and investigation tests 1 to 3, it was confirmed that a non-alcoholic sparkling wine-like beverage with a wine-like fermented taste, a good flavor, and a refreshing sensation similar to sparkling wine can be prepared by blending fermented fruit juice at a concentration of 20 w / v% to 140 w / v% (equivalent to the concentration after reconstitution) and black tea extract at a tannin concentration of 0.000038 w / v% to 0.00232 w / v%, and adjusting the carbon dioxide content to a range of 1.0 gas volumes (GV) to 5.0 gas volumes (GV), as follows.

[0064] That is, the same evaluation tests as those described above were carried out to evaluate the wine-like fermented feeling, stuffy feeling and unpleasant feeling of fruit juice, and refreshing feeling when the following blending ratios were used.

[0065] Fermented grape juice concentrate was reconstituted with purified water in the same manner as in Evaluation and Investigation Test 1 up to blend ratios of 20 w / v%, 50 w / v%, and 120 w / v%, and black tea extract was blended with each of these at the tannin blend ratios shown in Table 11 below, and carbon dioxide was absorbed to the concentration shown in Table 11 below, and a tasting evaluation was conducted by the six panelists who had conducted the tasting evaluation in Evaluation and Investigation Tests 1, 2, and 3.

[0066] The wine sensation was evaluated by the panelists on a 5-point scale using the same method as in Evaluation and Examination Test 1.

[0067] The stuffiness / discomfort of the fruit juice and the taste of black tea were evaluated by the panelists on a 5-point scale using the same methods as those used in Evaluation and Examination Test 2 for the stuffiness / discomfort of the fruit juice and the taste of black tea.

[0068] The refreshing sensation of sparkling wine was evaluated by the panelists on a 5-point scale using the same method as in Evaluation and Examination Test 3 for the refreshing sensation.

[0069] The average tasting scores of six panelists for the blending ratios of each black tea extract (tannin content) and each carbon dioxide absorption amount in the three blending ratios of fermented grape concentrated juice described above are shown in Table 11 below.

[0070] [Table 11]

[0071] From this evaluation and examination test 4, it was confirmed that by blending fermented fruit juice at 20 w / v% to 140 w / v% converted to the amount after reconstitution from concentrate, blending black tea extract at 0.000038 w / v% to 0.0023 w / v% converted to tannin, and setting the carbon dioxide content at 1.0 gas volume (GV) to 5.0 gas volumes (GV), a good wine-like fermented feeling is presented, the stuffiness and discomfort of the fruit juice is suppressed, and this is preferable for experiencing a refreshing sparkling wine-like feeling.

[0072] The above-mentioned evaluation and examination tests 1 to 4 confirmed that by using fermented fruit juice as an ingredient, a beverage with a wine-like fermented feel can be produced, while the stuffiness and discomfort that is unique to fermented fruit juice due to the use of fermented fruit juice as an ingredient can be improved by using black tea extract as an ingredient, and by adjusting the carbon dioxide content, a non-alcoholic sparkling wine-like beverage with a sparkling wine feel can be prepared.

[0073] That is, In a beverage or food composition, Fermented juice, after being reconstituted from concentrate, is 20w / v% to 140w / v%, Contains black tea extract at a tannin content of 0.000038 w / v% to 0.00232 w / v%, Carbon dioxide content is between 1.0 and 5.0 gas volumes (GV) By making it a non-alcoholic sparkling wine-like drink, It has a wine-like fermented feel, The fermented juice used as an ingredient prevents the stuffiness and discomfort that is unique to fermented juice. A sparkling wine-like non-alcoholic wine beverage with improved flavor can be provided.

[0074] The range of the blending amount of the fermented fruit juice and the range of the blending amount of the black tea extract in the beverage or food composition are as follows: By using fermented fruit juice as an ingredient, we effectively utilize the mechanism of creating a beverage with a wine-like fermented flavor. The inclusion of black tea extract is designed to suppress the stuffiness and discomfort that is unique to fermented fruit juice, which is used as an ingredient, while also suppressing the black tea flavor that comes from the inclusion of black tea extract.

[0075] In addition, the carbon dioxide content mentioned above is By blending fermented fruit juice and black tea extract within the above range, the above-mentioned effects and mechanisms can be exerted, and the beverage is designed to have the feel of sparkling wine. [Example]

[0076] Fermented white grape juice (100 w / v), black tea extract (0.0015 w / v% tannin), and purified water were added to the mixture, and carbon dioxide was absorbed to a concentration of 3.5 gas volumes (GV) to prepare the non-alcoholic sparkling wine-like beverage of this example.

[0077] The prepared non-alcoholic sparkling wine-like beverage was subjected to a similar tasting evaluation by the six panelists who had conducted the tasting evaluations in the above-mentioned evaluation and examination tests 1 to 4. The panelists evaluated the beverage as having a wine-like fermented feel, a good flavor, and a refreshing sparkling taste.

[0078] Although the embodiments and examples of the present invention have been described above, the present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the technical scope that can be grasped from the claims.

Claims

[Claim 1] Fermented grape juice, converted into concentrated and reduced juice, is 20 w / v% to 140 w / v%, The black tea extract is contained in an amount of 0.000038 w / v% to 0.00232 w / v% in terms of tannin, Carbon dioxide content: 1.0 gas volume (GV) to 5.0 gas volume (GV) A non-alcoholic sparkling wine-like drink.

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