Wine-flavored drinks

Abstract

To provide a non-alcoholic or low-alcohol wine-flavored beverage having increased wine-like drinking satisfaction.SOLUTION: The content of sodium in the beverage is regulated within a given range.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to non-alcoholic or low-alcohol wine-flavored beverages 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.

[0003] For example, Patent Document 1 describes a technique 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. Patent Document 2 also describes a technique for imparting a fermented flavor to a wine-flavored beverage by adjusting the contents of specific higher alcohols and fatty acid esters, 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] In non-alcoholic or low-alcoholic wine-flavored beverages, the low alcohol content causes a pronounced sour taste, so it has been necessary to reduce the acidity. On the other hand, low acidity in wine-flavored beverages reduces the drinkability and causes a watery taste. In light of this situation, the inventors conducted extensive research and found that by adjusting the sodium content of non-alcoholic or low-alcoholic wine-flavored beverages with reduced acidity within a certain range, the drinkability can be enhanced, thereby completing the present invention.

[0007] That is, 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%, an acidity of 0.22 to 0.48 g / 100 ml in terms of tartaric acid, and a sodium content of 70 to 950 mg / kg. [2] The beverage according to [1], having an acidity of 0.25 to 0.45 g / 100 ml in terms of tartaric acid. [3] The beverage according to [1] or [2], having a sodium content of 100 to 850 mg / kg. [4] The beverage according to any one of [1] to [3], wherein the magnesium content is 50 mg / kg or less. [5] The beverage according to any one of [1] to [4], wherein the weight ratio of sodium to magnesium (sodium / magnesium) is 10 or more. [6] A method for enhancing the wine-like drinking experience of a wine-flavored beverage having an alcohol content of less than 3 v / v% and an acidity of 0.22 to 0.48 g / 100 ml in terms of tartaric acid, The method further comprises a step of mixing ingredients so that the sodium content in the beverage is 70 to 950 mg / kg. [Effects of the Invention]

[0008] The present invention can enhance the wine-like drinking experience of non-alcoholic or low-alcoholic wine-flavored beverages. In this specification, "wine-like drinking experience" means having the richness, body, fullness, 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 wine-like drinking experience that are not found in other alcoholic beverages. DETAILED DESCRIPTION OF THE INVENTION

[0009] The beverages and related methods of the present invention are described below. Unless otherwise specified, the term "ppm" used in this specification means ppm by weight / volume (w / v), which is equivalent to "mg / L."

[0010] (wine-flavored drink) The present invention relates to a wine-flavored beverage having an alcohol content of less than 3 v / v %.

[0011] 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.

[0012] The wine-flavored beverage of the present invention may or may not have been fermented with yeast, as long as it has a wine flavor, and may be fermented by microorganisms other than yeast, such as lactic acid bacteria or oil-producing bacteria. It may also contain alcohol or not. Examples of such beverages include beverages containing wine, beverages containing wine extract obtained by concentrating wine, beverages obtained by dealcoholizing wine and beverages containing same, beverages obtained by lactic acid fermentation of fruit juice and beverages containing same, and beverages that imitate the taste of wine using flavorings without using wine or wine extract. As long as it has a wine flavor, the production method and raw materials are not particularly limited.

[0013] 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.

[0014] (alcohol) In this specification, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol).

[0015] 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%.

[0016] The alcohol content in the present invention may be measured by any known method, for example, using a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound, as necessary, and the sample is then steam distilled. The density of the resulting distillate is measured and converted 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). Alternatively, if the alcohol content is extremely low, the content may be measured using gas chromatography.

[0017] 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.

[0018] (acidity) The acidity of the beverage of the present invention is 0.22 to 0.48 g / 100 ml in terms of tartaric acid. The upper limit of this content may be 0.47 g / 100 ml or less, 0.46 g / 100 ml or less, or 0.45 g / 100 ml or less. The lower limit of the acidity of the beverage of the present invention is not particularly limited, but is preferably 0.23 g / 100 ml or more, more preferably 0.24 g / 100 ml or more, and particularly preferably 0.25 g / 100 ml or more. When the acidity is within the above range, a beverage that is preferable in terms of the sourness of a non-alcoholic or low-alcoholic wine-flavored beverage can be obtained.

[0019] As used herein, "acidity" refers to the total molar concentration of acids in a beverage, calculated as the amount of tartaric acid, assuming that all acids in the beverage are monobasic. In the case of carbonated beverages, this refers to the acidity after degassing. The total molar concentration of acids in a sample beverage can be measured by known methods such as titration. For example, it can be calculated from the amount of sodium hydroxide added until the sample becomes neutral (pH 7.0). Specifically, 20 mL of sample is dispensed into a 100 mL beaker using a volumetric pipette, distilled water is added to the liquid to make the volume approximately 50 mL, and a pH meter electrode is inserted into the liquid. Then, while stirring the liquid, 1 / 10 N sodium hydroxide solution is added dropwise from a burette, and the endpoint is determined when the pH meter reaches 7.0. The total molar concentration of acids in the sample is then calculated from the amount of sodium hydroxide solution required to reach the endpoint. Furthermore, taking into consideration the total molar concentration of the acids obtained, the molecular weight of tartaric acid (which here means free tartaric acid for confirmation), and the number of carboxylic acids, the acidity of the sample is calculated based on the following formula: acidity = total molar concentration of acids in the sample × (molecular weight of tartaric acid / number of carboxylic acids in tartaric acid). Acidity is considered to represent the degree of sourness of the wine-flavored beverage. The acidity can be adjusted using known methods such as adding acid or diluting the beverage, and an automatic titrator may be used for titration when measuring the acidity.

[0020] Typical examples of acids contained in the beverage of the present invention include citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, etc. Citric acid, malic acid, and tartaric acid are particularly preferred.

[0021] (sodium) The beverage of the present invention contains sodium. The sodium content in the beverage of the present invention is 70 to 950 mg / kg. This content may be 80 to 850 mg / kg, 100 to 850 mg / kg, or 100 to 650 mg / kg. In one embodiment, the lower limit of this content may be 100 mg / kg or more, 150 mg / kg or more, 200 mg / kg or more, or 250 mg / kg or more. By adjusting the sodium content within an appropriate range, it is possible to enhance the wine-like drinking experience of a non-alcoholic or low-alcohol wine-flavored beverage with reduced acidity.

[0022] In the present invention, sodium can be added to a beverage in the form of a salt that can be used in foods and beverages. Examples of salts that can be used to incorporate sodium into a beverage of the present invention include trisodium citrate, sodium chloride, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate. Thus, in one embodiment, the beverage of the present invention contains one or more substances selected from the group consisting of trisodium citrate, sodium chloride, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate.

[0023] In addition, to add sodium to a beverage, a raw material containing sodium or a sodium salt, such as fruit juice, vegetable juice, natural water, or deep sea water, may be added to the beverage.

[0024] When the sodium contained in the present invention is in the form of a salt, the amount of sodium contained in the beverage can be calculated by converting it into the amount of the free form. Furthermore, the sodium content or concentration in the beverage (sample solution) related to the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0025] (magnesium) The beverage of the present invention may further contain magnesium. The magnesium content in the beverage of the present invention is preferably 50 mg / kg or less, more preferably 40 g / kg or less, and particularly preferably 30 mg / kg or less. By adjusting the magnesium content within an appropriate range, it is possible to further enhance the wine-like drinking experience in a non-alcoholic or low-alcoholic wine-flavored beverage in which the acidity is reduced and the sodium content is adjusted within a certain range.

[0026] In the present invention, magnesium can be added to a beverage in the form of a salt that can be used in foods and beverages. 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. Therefore, in one embodiment, the beverage of the present invention may contain one or more substances selected from the group consisting of magnesium chloride, magnesium acetate, and magnesium sulfate.

[0027] In addition, to add magnesium to a beverage, a raw material containing magnesium or a magnesium salt, such as fruit juice, vegetable juice, tea, natural water, or deep sea water, may be added to the beverage.

[0028] When the magnesium used in the present invention is in the form of a salt, the amount of magnesium in the beverage can be calculated by converting it into the amount of the free form. The magnesium content or concentration in the beverage (sample solution) of the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0029] (weight ratio of sodium to magnesium: sodium / magnesium) The weight ratio of sodium to magnesium (sodium / magnesium) contained in the beverage of the present invention is preferably 10 or more, more preferably 10 to 150, even more preferably 10 to 140, and even more preferably 10 to 100. By achieving such a weight ratio, the beverage can have a more wine-like drinking experience.

[0030] (Brix) In this specification, the term "Brix" refers to the weight (g) of soluble solids per 100 g of solution, and is usually determined 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). If a beverage has a low Brix value, the concentration of soluble solids, including sugars, is low.

[0031] In a preferred embodiment, the beverage of the present invention has a low sugar content and a Brix of 5.8 or less, more preferably 1.0 to 5.8. Generally, beverages with such low sugar content tend to have a reduced drinking experience, but the present invention makes it possible to provide an excellent wine flavor even in such cases.

[0032] (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.

[0033] 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 2 In 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.

[0034] (Other ingredients) The beverage of the present invention may also contain other additives that are typically added to beverages, such as flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as they do not impair the effects of the present invention.

[0035] 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.

[0036] The term "high-intensity sweetener" as used herein refers to natural and synthetic sweeteners that have a stronger sweetness than 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, and rebaudioside A, which has the best sweetness among the sweet components of stevia); licorice extract; sucrose derivatives such as sucralose; and synthetic sweeteners such as acesulfame K and saccharin.

[0037] (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.

[0038] (method) Another aspect of the present invention is a method for producing a wine-flavored beverage. The method includes a step of mixing ingredients so that the sodium content of the beverage is 70 to 950 mg / kg. The ingredients include a sodium-containing material (such as a sodium salt or fruit juice) and, if necessary, water. The method may further include a step of mixing ingredients so that the magnesium content of the beverage is 50 mg / kg or less, the ingredients including a magnesium-containing material (such as a magnesium salt or fruit juice) and, if necessary, water. Other ingredients are obvious from the above description of the beverage. This method can enhance the wine-like drinking experience of a wine-flavored beverage having an alcohol content of less than 3 v / v% and an acidity of 0.22 to 0.48 g / 100 ml in terms of tartaric acid, and therefore, in another aspect, it is also a method for enhancing the wine-like drinking experience of the beverage.

[0039] The method for adjusting the sodium and magnesium content in 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 content 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.

[0040] (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]

[0041] The present invention will be described in detail below with reference to examples of the present invention, but the present invention is not limited to the following examples.

[0042] Example 1: Issues of acidity and body in non-alcoholic wine-flavored beverages and the effect of sodium First, a certain amount of wine extract (obtained from white wine: 1 g / kg in the obtained beverage sample), sodium salt (trisodium citrate), magnesium salt (magnesium chloride), acidulant (malic acid), flavoring, and sweetener (sucrose) were mixed with water to prepare beverage samples with the formulations shown in Table 1 below. As mentioned above, trisodium citrate and magnesium chloride were selected as the sodium salt and magnesium salt, respectively, as they have little influence on the taste of the salt itself, and were used in the experiment. The alcohol content of each beverage sample was 0.00 v / v%, and the Brix was approximately 4.0.

[0043] The resulting beverages were then subjected to sensory evaluation by trained expert panelists, who assessed each beverage sample for its "wine-like texture" and "acidity." Each expert panelist rated each evaluation item on a five-point scale (the evaluation criteria are as follows), and the average score was calculated for each item. For "wine-like texture," an average score of 2.5 or higher was considered a passing grade, and for "acidity," an average score of 2.5 or lower was considered a passing grade. The results are shown in Table 1. To minimize individual variability in evaluation, the expert panelists established a common understanding of the relationship between each evaluation score and taste in advance using standard samples corresponding to each evaluation score.

[0044] <Wine-like drinking experience> 5: It feels very satisfying to drink 4: Very satisfying to drink 3: It's satisfying to drink 2: A little lacking in flavor 1: Not satisfying to drink <Sourness> 5: Very sour 4: Strong acidity 3: A slight wine-like acidity 2: Feel the acidity of wine 1: Has a wine-like acidity

[0045] [Table 1]

[0046] First, we confirmed that non-alcoholic wine-flavored beverages have a pronounced acidity (see beverage sample 1), and that reducing the acidity reduces the wine-like drinking experience (see beverage sample 2). It was shown that adjusting the sodium content of such beverages to a range of 70-950 mg / kg can enhance the wine-like drinking experience (see samples 3-7). It was also revealed that excessively high sodium content or low acidity reduces the wine-like drinking experience (see samples 8-10).

[0047] Example 2: Effects of sodium content, magnesium content, and sodium / magnesium ratio on the acidity and drinking sensation of non-alcoholic wine-flavored beverages Next, a certain amount of wine extract (obtained from white wine: 1 g / kg of the obtained beverage sample), sodium salt (trisodium citrate), magnesium salt (magnesium chloride), acidulant (malic acid), flavoring, and sweetener (sucrose) were mixed with water to prepare beverage samples with the formulations shown in Table 2 below. The alcohol content of each beverage sample was 0.00 v / v%, the acidity (as tartaric acid) was 0.30 g / 100 ml, and the Brix was approximately 3.1. The resulting beverages were then subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 2. [Table 2]

[0048] As mentioned above, it has been shown that in wine-flavored beverages with sodium content and acidity within a certain range, the lower the magnesium content in the beverage and the higher the sodium / magnesium ratio, the more wine-like the drinking experience becomes.

[0049] Example 3: Effects of sodium content, magnesium content, and sodium / magnesium ratio on acidity and drinkability in low-alcohol wine-flavored beverages Commercially available Chilean red and white wines were diluted approximately 13-fold to adjust the alcohol content to approximately 1.0 v / v%, and then sodium salt (trisodium citrate), magnesium salt (magnesium chloride), and acidulant (malic acid) were added to each diluted wine (red and white) to prepare beverage samples with the formulations shown in Table 3 below. The acidity (as tartaric acid) was 0.40 g / 100 ml, and the Brix was approximately 3.6. The resulting beverages were then subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 3. [Table 3]

[0050] As in Example 1, it was shown that adjusting the sodium content within a certain range in low-alcohol wine-flavored beverages can enhance the wine-like drinking experience (see Sample Beverages 14 and 16). It was also revealed that similar results can be obtained with both white wine-based beverages and red wine-based beverages.

Claims

1. The alcohol content is 1 v / v% or less, The acidity is 0.22 to 0.48 g / 100 ml in terms of tartaric acid, The sodium content is 120 to 800 mg / kg, The magnesium content is 50 mg / kg or less, The weight ratio of sodium to magnesium (sodium / magnesium) is 10 or more; Wine-flavored drink.

2. 2. The beverage according to claim 1, having an acidity of 0.25 to 0.45 g / 100 ml in terms of tartaric acid.

3. A method for enhancing the wine-like drinking experience of a wine-flavored beverage having an alcohol content of 1 v / v% or less and an acidity of 0.22 to 0.48 g / 100 ml in terms of tartaric acid, comprising: The method further comprises a step of mixing ingredients so that the beverage has a sodium content of 120 to 800 mg / kg and a magnesium content of 50 mg / kg or less.

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