A beverage containing fatty alcohol and GABA

Abstract

To provide means for enhancing the alcohol taste of a low-alcohol beverage or a non-alcoholic beverage.SOLUTION: The present invention uses γ-aminobutyric acid in combination with a C4 or C5 aliphatic alcohol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol or non-alcoholic beverage containing a 4- or 5-carbon aliphatic alcohol and γ-aminobutyric acid (GABA), and a method related thereto. [Background technology]

[0002] In recent years, with consumers becoming more health-conscious and with the strengthening of penalties for drunk driving under the Road Traffic Act, there has been an increase in demand for various types of non-alcoholic beverages. For example, non-alcoholic beverages that resemble the taste of chuhai and cocktails are called chuhai-flavored beverages and non-alcoholic cocktails, respectively, or collectively called alcohol-flavored beverages, and are widely accepted.

[0003] These non-alcoholic beverages are required to have the flavor of the alcoholic beverages that they are modeled after. However, because these beverages do not contain alcohol, they lack the alcoholic flavor that comes from alcohol. In this regard, there are known inventions that use specific aliphatic alcohols to impart an alcoholic or brewed alcoholic flavor to non-alcoholic or low-alcohol beverages (Patent Documents 1 and 2).

[0004] GABA is known to add depth to the flavor of non-fermented alcoholic beverages and to contribute to a relaxing effect (Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-60975 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-185140 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-184697 Summary of the Invention [Problem to be solved by the invention]

[0006] The inventors of the present invention have found that although the techniques disclosed in Patent Documents 1 and 2 can impart a sake-like taste and alcoholic feel, this is not necessarily sufficient. Therefore, an object of the present invention is to provide a means for enhancing the alcoholic sensation imparted by a specific fatty alcohol to a low-alcohol or non-alcoholic beverage. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that adding GABA to a low-alcohol beverage or a non-alcohol beverage containing an aliphatic alcohol having 4 or 5 carbon atoms can enhance the alcoholic sensation.

[0008] The present invention relates to, but is not limited to, the following: 1. A beverage containing aliphatic alcohols having 4 or 5 carbon atoms and γ-aminobutyric acid, with the total content of said aliphatic alcohols being 1 to 300 ppm and with an alcohol content of less than 3 v / v%. 2. The beverage described in 1, having a gamma-aminobutyric acid content of 10 ppm or more. 3. The beverage according to 1 or 2, wherein the total content of the fatty alcohols is 1 to 200 ppm and the content of γ-aminobutyric acid is 50 to 5000 ppm. 4. A beverage described in any one of 1 to 3, wherein the aliphatic alcohol having 4 or 5 carbon atoms is selected from the group consisting of 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol. 5. A beverage described in any one of 1 to 4, having an alcohol content of 0.00 v / v%. 6. A method for enhancing the alcoholic sensation of a beverage having an alcohol content of less than 3 v / v, comprising: adjusting the total content of aliphatic alcohols having 4 or 5 carbon atoms in the beverage to 1 to 300 ppm; and A step of blending gamma-aminobutyric acid into the beverage The method comprising: 7. The method according to 6, wherein the content of gamma-aminobutyric acid in the beverage is adjusted to 10 ppm or more. [Effects of the Invention]

[0009] The beverage of the present invention can have an enhanced alcoholic taste. The term "alcoholic taste" used in connection with the present invention means that the beverage has the body of an alcoholic beverage, the depth, fullness, and lingering aftertaste of a brewed alcoholic beverage, and a slight bitterness. DETAILED DESCRIPTION OF THE INVENTION

[0010] The beverages and methods of the present invention are described below. Unless otherwise specified, "ppm" used in this specification means ppm of weight / volume (w / v), which is synonymous with "mg / L." Furthermore, when simply referring to "alcohol" in this specification, it means ethanol, and does not mean an aliphatic alcohol having 4 or 5 carbon atoms, unless otherwise specified.

[0011] (Aliphatic alcohols with 4 or 5 carbon atoms) The beverage of the present invention contains a fatty alcohol having 4 or 5 carbon atoms. The beverage may contain one type of fatty alcohol, or two or more types of fatty alcohol. The total content of the fatty alcohols in the beverage is 1 to 300 ppm, preferably 1 to 200 ppm, and more preferably 3 to 80 ppm. This feature makes it possible to provide a beverage that has a taste similar to alcohol, despite having a low alcohol content or no alcohol at all.

[0012] Examples of the aliphatic alcohol are 2-methyl-1-propanol, 1-butanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol, and 2-pentanol, preferably selected from the group consisting of 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol, and more preferably 3-methyl-1-butanol.

[0013] The content of the aliphatic alcohol in the beverage of the present invention may be measured by any known method such as GC-MS or HPLC, but for example, it can be measured using GC-MS under the following conditions.

[0014] <Measurement conditions for 3-methyl-1-butanol> Column: IC-for amine (30m x 0.32mm i.d.) Oven: 40℃ (5 min) ~ 10℃ / min ~ 110℃ (0 min) ~ 20℃ / min ~ 280℃ (9.5 min) Column flow rate: 2.5 ml / min (constant flow) Split ratio: 1:10:00 ·Inlet temperature: 200℃ Transfer line temperature: 280℃ Ion source temperature: 230℃ m / z=70 The above analytical conditions can also be used for the analysis of other aliphatic alcohols. Specifically, 2-methyl-1-propanol can be measured under the same measurement conditions as 3-methyl-1-butanol, using m / z=43 as an index, and 2-methyl-1-butanol can be measured under the same measurement conditions as 3-methyl-1-butanol, using m / z=70 as an index.

[0015] (GABA) The beverage of the present invention contains gamma-aminobutyric acid (GABA), which, in combination with the fatty alcohol, can enhance the alcoholic sensation of low-alcohol or non-alcoholic beverages.

[0016] The GABA content in the beverage of the present invention is preferably 10 ppm or more, more preferably 10 to 5000 ppm, more preferably 25 to 5000 ppm, more preferably 50 to 5000 ppm, more preferably 60 to 5000 ppm, more preferably 60 to 5000 ppm, more preferably 60 to 500 ppm.

[0017] In a preferred embodiment of the beverage of the present invention, the total content of the aliphatic alcohols is 1 to 200 ppm, and the content of GABA is 50 to 5000 ppm. In another preferred embodiment of the beverage of the present invention, the total content of the aliphatic alcohols is 1 to 200 ppm, and the content of GABA is 60 to 5000 ppm. In another preferred embodiment of the beverage of the present invention, the total content of the aliphatic alcohols is 1 to 200 ppm, and the content of GABA is 60 to 500 ppm.

[0018] The GABA content may be measured by any known method such as GC-MS or HPLC. (low-alcohol and non-alcoholic drinks) The beverage of the present invention is a low-alcohol beverage or a non-alcohol beverage, and has a low alcohol content or does not contain alcohol. Specifically, the alcohol content of the beverage of the present invention is less than 3 v / v%. The alcohol content may be 2.0 v / v% or less, 1.0 v / v% or less, or 0.00 v / v%.

[0019] The non-alcoholic beverage of the present invention does not exclude beverages containing trace amounts of alcohol that are undetectable. Preferably, the alcohol content of the non-alcoholic beverage of the present invention is 0.00 v / v%. For clarity, "0.00 v / v%" also includes values ​​that, when rounded up or down, result in 0.00 v / v%, such as 0.001 v / v%.

[0020] An example of a non-alcoholic beverage is an alcohol-flavored beverage that tastes similar to an alcoholic beverage. Examples of alcohol-flavored beverages include, but are not limited to, beer-flavored beverages, chuhai-flavored beverages, non-alcoholic cocktails, sour-flavored beverages, wine-flavored beverages, and sake-flavored beverages. To explain in more detail using chuhai-flavored beverages, non-alcoholic cocktails, and sour-flavored beverages as examples, these beverages are non-alcoholic yet have a flavor similar to that of their model chuhai (in the context of the present invention, this refers to an alcoholic carbonated beverage prepared by diluting distilled alcohol with another beverage such as water, juice, or tea), cocktail (in the context of the present invention, this refers to a beverage containing spirits or liqueur, sour fruit juice such as citrus fruits, a sweet component, and optionally carbon dioxide), and sour (in the context of the present invention, this refers to a beverage containing spirits, sour fruit juice such as citrus fruits, a sweet component, and carbon dioxide).

[0021] The low-alcohol beverage of the present invention may contain alcohol by any means, but typically, the beverage contains alcohol through the inclusion of an alcoholic raw material. The alcoholic raw material is not particularly limited, but examples include spirits (rum, vodka, gin, tequila, etc.), liqueurs, whiskey, brandy, shochu, etc., and may also be brewed alcoholic beverages such as beer and wine. These alcoholic raw materials can be used alone or in combination.

[0022] The type of low-alcohol beverage of the present invention is not particularly limited, but is preferably a chuhai, a cocktail, a sour, or the like. In this specification, the alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter. Specifically, the beverage is decarbonated by filtration or ultrasonication as necessary to prepare a sample, 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).

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

[0024] When the beverage of the present invention contains carbon dioxide gas, the carbon dioxide gas pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 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.

[0025] (fruit or vegetable juice) The beverage of the present invention may contain fruit juice and / or vegetable juice. The fruit juice may be in the form of either straight fruit juice, which is obtained by squeezing fruit and using the juice as is, or concentrated fruit juice. Clear or cloudy fruit juice may also be used. Whole fruit juice obtained by crushing the whole fruit, including the outer skin, and removing only particularly hard solids such as seeds, fruit puree obtained by straining fruit, or fruit juice obtained by crushing or extracting the pulp of dried fruit may also be used. Vegetable juice may also be used in the same form as the above fruit juice.

[0026] The type of fruit juice is not particularly limited, and examples thereof include citrus fruits (orange, Unshu mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku citrus, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), citrus fruits (grape, black currant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.). These fruit juices may be used alone or in combination of two or more. Examples of vegetable juices include tomato juice, corn juice, pumpkin juice, and carrot juice. Vegetable juices may be used alone or in combination of two or more. Fruit juices and vegetable juices may also be combined.

[0027] The content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w %, or less than 10 w / w %, converted into fruit juice percentage. In this invention, the "fruit juice ratio" in a beverage is calculated using the amount of fruit juice (g) blended in 100 ml of beverage using the following conversion formula. The concentration ratio is calculated in accordance with JAS standards, excluding the sugar refractometer readings for sugars, honey, etc. added to the juice.

[0028] Juice percentage (w / w%) = <amount of juice (g)> x <concentration ratio> / 100 mL / <density of beverage> x 100 The content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%, or less than 10 w / w%. Here, the content of vegetable juice is determined according to the content of fruit juice converted into the above-mentioned fruit juice ratio.

[0029] (Other ingredients) The beverage of the present invention may also contain additives that are typically added to beverages, such as sweeteners, acidulants, flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the additives do not impair the effects of the present invention.

[0030] (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.

[0031] (method) Another aspect of the present invention is a method for enhancing the alcoholic sensation of a low-alcohol beverage or a non-alcohol beverage. The method includes the steps of adjusting the total content of C4 or C5 aliphatic alcohols in the beverage to 1 to 300 ppm, and blending γ-aminobutyric acid into the beverage. Preferably, the γ-aminobutyric acid content in the beverage is adjusted to 10 ppm or more.

[0032] The method for adjusting the content of each component 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 are as described above for the beverage.

[0033] (Numerical range) For clarity, the numerical ranges set forth herein include their endpoints, i.e., lower and upper limits. [Example]

[0034] The present invention will be described below based on examples, but the present invention is not limited to these examples. It's not something like that. (Test Example 1) Effect of aliphatic alcohols with 4 or 5 carbon atoms The effect of aliphatic alcohols with 4 or 5 carbon atoms on imparting a feeling of alcohol was investigated.

[0035] Various samples were prepared by adding 3-methyl-1-butanol in the amounts shown in the table below to an aqueous solution with an alcohol content (Alc.) of 0 v / v%. Specifically, if the aliphatic alcohol content was 1 ppm, 0.1 mg of 3-methyl-1-butanol was weighed out and added to 50 ml of ion-exchanged water, stirred thoroughly, and visually confirmed to be completely dissolved. Further ion-exchanged water was added to bring the total volume to 100 ml in a measuring flask. This was used as the model beverage solution (sample beverage). Other model beverage solutions were prepared in the same manner, with the contents shown in the table below. Ion-exchanged water was used as a control (Sample No. 1).

[0036] Four expert panelists conducted a sensory evaluation of the various samples obtained to determine whether they had the effect of imparting an alcoholic feel (a richness typical of alcohol, the depth, fullness and lingering aftertaste of brewed alcohol, and a slight bitterness) on a 6-point scale from 6 to 1, with 6 being "very noticeable" and 1 being "not noticeable." The evaluation results of the four panelists were tallied, and an average score of 1 or more but less than 2 was designated "-," 2 or more but less than 3 "±," 3 or more but less than 4 "+," 4 or more but less than 5 "++," and 5 or more "+++."

[0037] In order to minimize individual differences in evaluation, the panelists established a common understanding of the relationship between each score and taste before conducting the evaluation test. The results are shown in the table below.

[0038] [Table 1]

[0039] The addition of 3-methyl-1-butanol gave the drink a boozy taste, and favorable results were obtained within a specific content range. (Test Example 2) Effect of GABA Various amounts of GABA were added to the model beverage solution of Sample No. 6, prepared in Test Example 1, which contained 10 ppm of 3-methyl-1-butanol, to prepare model beverage solutions, and the effect of GABA on enhancing the alcoholic sensation was examined. The amounts of GABA added are shown in the table below.

[0040] A sensory evaluation was conducted for each sample. A control (Ctrl) was prepared without GABA. Four expert panelists evaluated each sample to determine whether it had an enhanced alcoholic taste, using a 6-point scale from 6 to 1, with 6 being "very noticeable" and 1 being "not noticeable." The evaluation results of the four panelists were compiled, and the average score was assigned as "-" for scores between 1 and 2, "±" for scores between 2 and 3, "+" for scores between 3 and 4, "++" for scores between 4 and 5, and "+++" for scores between 5 and 1. To minimize individual differences in evaluation, the panelists established a common understanding of the relationship between each score and taste before conducting the evaluation test.

[0041] The results are shown in the table below. It was confirmed that GABA can enhance the feeling of alcohol.

[0042] [Table 2]

[0043] (Test Example 3) Effects of GABA and aliphatic alcohols with 4 or 5 carbon atoms Various sample beverage model solutions were prepared according to the methods described in Test Examples 1 and 2. The amounts of aliphatic alcohol (3-methyl-1-butanol) and GABA added were as shown in the table below.

[0044] Sensory evaluation was carried out for each sample in the same manner as in Test Example 2 to confirm the effect of enhancing the alcoholic sensation. The control samples contained 1 or 200 ppm of 3-methyl-1-butanol and did not contain GABA. The results are shown in the table below. An excellent effect of enhancing the alcoholic sensation was observed within a specific range.

[0045] [Table 3]

[0046] (Test Example 4) Effect of the type of aliphatic alcohol having 4 or 5 carbon atoms Samples containing the same amount of 2-methyl-1-butanol or 2-methyl-1-propanol instead of 3-methyl-1-butanol were prepared in the same manner as in the model beverage solution of Sample No. 6 in Test Example 1, which contained 10 ppm of 3-methyl-1-butanol. The two samples obtained were subjected to a sensory evaluation in the same manner as in Test Example 1, and the results were similar to those of Sample No. 6. This demonstrates that a wide variety of aliphatic alcohols with 4 or 5 carbon atoms can produce a similar effect of imparting a boozy taste.

[0047] Next, various amounts of GABA were added to these two samples to examine the effect of enhancing the alcoholic sensation. A sensory evaluation was carried out in the same manner as in Test Example 2, and the results shown in the table below were obtained.

[0048] [Table 4]

[0049] Even when 3-methyl-1-butanol was replaced with 2-methyl-1-butanol or 2-methyl-1-propanol, the same tendency as when 3-methyl-1-butanol was used was observed.

Claims

1. A beverage containing a C4 or C5 aliphatic alcohol and γ-aminobutyric acid, wherein the total content of the aliphatic alcohols is 1 to 200 ppm, the γ-aminobutyric acid content is 50 to 5000 ppm, and the ethanol content is 0.00 v / v %, wherein the C4 or C5 aliphatic alcohol is selected from the group consisting of 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol.

2. 1. A method for enhancing the alcoholic sensation of a beverage having an ethanol content of less than 3% v / v, comprising: adjusting the total content of aliphatic alcohols having 4 or 5 carbon atoms in the beverage to 1 to 300 ppm; and A step of adjusting the content of γ-aminobutyric acid in the beverage to 10 ppm or more. Including, The method as described above, wherein the aliphatic alcohol having 4 or 5 carbon atoms is selected from the group consisting of 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methyl-1-butanol.

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