Low Brix wine-flavored beverage

Abstract

To increase the wine-like drinking satisfaction of a non-alcoholic or low-alcohol, low-Brix, wine-flavored beverage.SOLUTION: The content of sodium is regulated within a specific range.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a non-alcoholic or low-alcohol wine-flavored beverage having a sodium content within a specific range and a low Brix value, and related methods.

Background Art

[0002] In recent years, non-alcoholic or low-alcohol beverages have become popular, especially among young people. In this trend, the development of non-alcoholic or low-alcohol wine-flavored beverages has been underway. For example, Patent Document 1 describes a technique for providing a wine-flavored beverage, particularly a non-alcoholic or low-alcohol wine-flavored beverage, in which the composition of organic acids is adjusted to improve and enhance the wine-like flavor.

[0003] Also, Patent Document 2 describes a technique for imparting a fermented feeling 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

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Influenced by the recent trend towards health consciousness, there is a demand to reduce the sugar content in wine and wine-flavored beverages, which is the same for non-alcoholic or low-alcohol beverages. However, the inventors of the present invention have found that reducing the sugar content results in a decrease in the wine-like drinking experience.

[0006] In the beverage industry, Brix is ​​used as an indicator of sugar content. Therefore, a low sugar content is equivalent to a low Brix value. Accordingly, the objective of this invention is to enhance the wine-like drinking experience in non-alcoholic or low-alcohol wine-flavored beverages with low Brix values. [Means for solving the problem]

[0007] The inventors have found that in non-alcoholic or low-alcohol wine-flavored beverages with low Brix values, sodium affects the wine-like taste. The present invention relates to, but is not limited to, the following. 1. A wine-flavored beverage with an alcohol content of less than 3v / v%, a sodium content of 70-950 mg / kg, and a Brix value of 5.8 or less. 2. The beverage described in item 1, having a sodium content of 120-800 mg / kg. 3. A beverage as described in 1 or 2, having a Brix value of 2.5 to 5.8. 4. A method for enhancing the wine-like drinking experience in a wine-flavored beverage having an alcohol content of less than 3v / v% and a Brix value of 5.8 or less, The method comprising the step of mixing raw materials such that the sodium content of the beverage is 70 to 950 mg / kg. [Effects of the Invention]

[0008] The present invention can enhance the wine-like drinking experience in non-alcoholic or low-alcohol wine-flavored beverages with a low Brix value. In this specification, "wine-like drinking experience" means possessing the richness, body, depth, and fullness characteristic of alcoholic beverages, while also having a smooth mouthfeel and a refreshing aftertaste. The smooth mouthfeel and refreshing aftertaste are features of a wine-like drinking experience that are not found in other alcoholic beverages. [Modes for carrying out the invention]

[0009] The beverage and related methods of the present invention are described below. Unless otherwise specified, "ppm" as used herein refers to ppm in weight / volume (w / v), which is synonymous with "mg / L". (Wine-flavored beverage) This invention relates to a wine-flavored beverage having an alcohol content of less than 3 v / v%.

[0010] In this specification, "wine-flavored beverage" means a beverage having a wine-like flavor. In this specification, "wine" means an alcoholic beverage produced primarily by fermenting grape juice.

[0011] The wine-flavored beverages described herein may or may not undergo fermentation by yeast, as long as they have a wine flavor, and may be fermented by microorganisms other than yeast, such as lactic acid bacteria or oil-producing bacteria. They may or may not contain alcohol. Examples of such beverages include beverages containing wine, beverages containing wine extract obtained by concentrating wine, beverages obtained by de-alcoholizing wine and beverages containing the same, beverages obtained by lactic acid fermentation of fruit juice and beverages containing the same, and beverages that imitate the taste of wine using flavorings without using wine or wine extract. As long as they have a wine flavor, the manufacturing method and raw materials are not particularly limited.

[0012] A wine-flavored beverage can be either red wine-flavored or white wine-flavored. In either case, a wine-like body enhances the wine-like quality. (alcohol) In this specification, unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol).

[0013] The wine-flavored beverage of the present invention is a low-alcohol or non-alcoholic beverage, with an alcohol content of less than 3 v / v%. This content may be 2 v / v% or less, 1 v / v% or less, or 0.00 v / v%.

[0014] The alcohol content in the present invention may be measured by any known method. For example, it can be measured by a vibrating densitometer. Specifically, a sample is prepared by filtering or removing carbon dioxide gas as necessary from the beverage by ultrasonic waves, and the sample is steam distilled. The density of the obtained distillate at 15°C is measured and converted using the "Table 2 Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)", which is an annex to the National Tax Agency's Prescribed Analytical Method (National Tax Agency Directive No. 6 of 2007, revised on June 22, 2007), to obtain the alcohol content.

[0015] Alternatively, when the alcohol content is extremely low, the content may be measured using gas chromatography. As the alcohol supply source for the beverage of the present invention, alcoholic beverages can be used. The alcoholic beverages that can be used for this purpose are not particularly limited as long as they are those normally consumed as alcoholic beverages, and distilled liquors such as whiskey, vodka, rum, shochu, and spirits, fermented liquors such as sake, wine, and beer, and liqueurs and other mixed liquors can be used.

[0016] (Sodium) The sodium content in the beverage of the present invention is 70 to 950 mg / kg, preferably 120 to 950 mg / kg, more preferably 120 to 800 mg / kg, and even more preferably 120 to 600 mg / kg. By adopting such a content range, the wine-like taste of the wine-flavored beverage can be enhanced.

[0017] The sodium contained in the beverage of the present invention may be in the form of a sodium salt or sodium ions. In this case, its mass is substantially the same as the mass of the free form. Also, the sodium content or concentration in the beverage (sample solution) according to the present invention can be measured by a known method using an ICP emission spectrometer.

[0018] In the present invention, sodium can be added to beverages in the form of salts that can be used in food and drink, or in the form of deep ocean water or seaweed extract rich in these salts. Examples of salts that can be blended with sodium in the beverage of the present invention include sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, sodium DL-malate, and the like. Therefore, in one aspect, the beverage of the present invention contains one or more substances selected from the group consisting of sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate.

[0019] (Brix) As used herein, the term "Brix" means the weight (g) of soluble solids per 100 g of solution, and is usually obtained by converting the refractive index measured at 20 °C using a saccharimeter, refractometer, or the like into mass / mass percentage of a sucrose solution based on the conversion table of ICUMSA (International Commission for Uniform Methods of Sugar Analysis). If the Brix value of a beverage is low, it means that the concentration of soluble solids including carbohydrates is low.

[0020] The beverage of the present invention has a low carbohydrate content, and its Brix value is 5.8 or less. Examples of preferred Brix values are 5.0 or less, or 4.5 or less. The lower limit value of the Brix value is not particularly important, but it may be, for example, 1.0, 1.5, 2.0, 2.5, or 3.0. Examples of the range of preferred Brix values are 2.5 to 5.8, or 3.0 to 5.0. Although such a low carbohydrate content tends to reduce the palatability, the present invention can enhance an excellent wine-like palatability even in such a case.

[0021] (Carbon dioxide gas) The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be added to the beverage by methods commonly known to those skilled in the art, for example, but not limited to these, by dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a carbonator from Zuhenhagen, or by spraying the beverage into a tank filled with carbon dioxide to allow the beverage to absorb the carbon dioxide, or by mixing the beverage with carbonated water. The carbon dioxide pressure is adjusted using these means as appropriate.

[0022] If the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm². 2 , more preferably 0.8~2.8 kgf / cm² 2 In this invention, the carbon dioxide pressure can be measured using the GVA-500A gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and after degassing (snifting) and shaking the air inside the container using the gas volume measuring device, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0023] (Other ingredients) In addition to the effects of the present invention, the beverage may also contain additives commonly used in beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, quality stabilizers, etc., as long as they do not impair the effects of the present invention.

[0024] In one embodiment, the beverage of the present invention either does not contain high-intensity sweeteners or contains them at the lowest possible level in order to pursue 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.

[0025] As used herein, the term "high-intensity sweetener" refers to natural and synthetic sweeteners that have a stronger sweetness than sucrose (for example, several to several hundred times sweeter than sucrose). This means that high-intensity sweeteners include peptide-based sweeteners such as aspartame and alitame; glycoside-based sweeteners such as stevia sweeteners (containing stevia extract, enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, and rebaudioside A, which has the best sweetness among the sweet components of stevia), licorice extract, etc.; sucrose derivatives such as sucralose; and synthetic sweeteners such as acesulfame K and saccharin.

[0026] (Packaged beverages) The beverage of the present invention can be provided in a containerized form. Container forms include, but are not limited to, metal containers such as cans, PET bottles, paper cartons, glass bottles, and pouches. For example, a sterilized containerized product can be produced by a method of heat sterilization, such as retort sterilization, after filling the beverage of the present invention into a container, or by a method of sterilizing the beverage and then filling it into a container.

[0027] (method) In another aspect, the present invention is a method for producing a wine-flavored beverage having an alcohol content of less than 3 v / v%. The method includes a step of mixing raw materials so that the sodium content of the beverage is 70 to 950 mg / kg. The raw materials include sodium-containing materials (such as sodium salts and fruit juice) and, if necessary, water. Other raw materials are obvious from the above description of the beverage. This method can enhance the wine-like taste of a wine-flavored beverage having an alcohol content of less than 3 v / v% and a Brix value of 5.8 or less, and therefore, in another aspect, it is also a method for enhancing the wine-like taste of such a beverage.

[0028] The method for adjusting the sodium content in the beverage is self-evident from the above description of the beverage. The timing is also not limited. For example, the above steps may be performed simultaneously, separately, or in any order. It is sufficient that the final beverage meets the above conditions. Furthermore, the preferred range for the content of the above components is as described above for the beverage. In addition, specific examples and amounts of other additional components and parameters are also as described above for the beverage.

[0029] (Numerical range) For clarity, numerical ranges in this specification include their endpoints, i.e., lower and upper limits. For example, a range represented by "1-2" includes 1 and 2. [Examples]

[0030] The present invention will be described in detail below with reference to embodiments of the present invention, but the present invention is as follows This is not limited to the embodiments described above. (Test Example 1) Effects of Brix and Sodium (1) Wine-flavored beverages with various Brix values ​​and sodium content were prepared and their tastes were examined.

[0031] Specifically, water was mixed with a certain amount of wine extract (obtained from white wine: 1 g / kg in the obtained beverage samples), an acidulant (malic acid), and various amounts of sodium salt (trisodium citrate) and sucrose to prepare several beverage samples with the formulations shown in Table 1 below. Trisodium citrate was used in the experiment because it has little effect on the taste of the salt itself. The alcohol content of all obtained samples was 0.00 v / v%, and the acidity (in tartaric acid equivalent) was 0.40 g / 100 ml.

[0032] Several trained panelists conducted sensory evaluations of the obtained beverage samples, assessing "wine-like body" and "sweetness." Each panelist rated each item on a 5-point scale from 1 to 5 (higher scores indicate greater body or sweetness), and the average score was calculated from the obtained scores. For "wine-like body," an average score of 2.5 or higher was considered a passing grade, while for "sweetness," an average score of 2.5 or lower was considered a passing grade.

[0033] To minimize individual differences in evaluation, the expert panelists established a common understanding of the relationship between each score and taste beforehand, using standard samples corresponding to each score. The results are shown in Table 1.

[0034] [Table 1]

[0035] When the Brix value is high, wine-flavored beverages tend to have a more authentic wine-like taste. On the other hand, in Test Example 1, it was shown that wine-flavored beverages with a low Brix value of 5.8 or less tend to have a less authentic wine-like taste, and that adjusting the sodium content range can enhance the authentic wine-like taste.

[0036] (Test Example 2) Effects of Brix and Sodium (2) The same experiment as in Test Example 1 was conducted with wine-flavored beverages obtained by diluting red wine and white wine.

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

[0038] Subsequently, the obtained beverages were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

[0039] [Table 2]

[0040] The same trend as in Test Example 1 was observed in wine-flavored beverages obtained by diluting wine. Furthermore, similar results were obtained not only when using white wine, but also when using red wine.

Claims

1. A wine-flavored beverage with an alcohol content of 0.00 v / v%, a sodium content of 70-950 mg / kg, and a Brix value of 5.8 or less.

2. The beverage according to claim 1, wherein the sodium content is 120 to 800 mg / kg.

3. The beverage according to claim 1 or 2, wherein the Brix value is 2.5 to 5.

8.

4. A method for enhancing the wine-like drinking experience in a wine-flavored beverage having an alcohol content of 0.00 v / v% and a Brix value of 5.8 or less, The method comprising the step of mixing raw materials such that the sodium content of the beverage is 70 to 950 mg / kg.

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