Non-alcoholic wine-flavored beverage

Abstract

To provide a non-alcoholic wine taste beverage that has solved its weakness: a monotonous taste, having a complicated taste like a real wine given thereto or improved.SOLUTION: A non-alcoholic wine taste beverage has a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid, and also contains γ-aminobutyric acid of 1 mg / 100 ml or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a non-alcoholic wine-taste beverage, a method for producing the same, and the like.

Background Art

[0002] In recent years, non-alcoholic beverages that have flavors similar to alcoholic beverages but substantially contain no alcohol and can give drinkers a feeling of having consumed an alcoholic beverage have been developed against the backdrop of diversifying consumer needs and increasing health consciousness. As such non-alcoholic beverages, non-alcoholic beer-taste beverages are typically cited, but the demand for non-alcoholic wine-taste beverages is also increasing.

[0003] For example, Patent Document 1 discloses a wine-flavored soft drink having a wine-like richness of taste and appropriate astringency, in which the phytic acid concentration, citric acid concentration, tartaric acid concentration, and total acid concentration in terms of citric acid concentration satisfy a predetermined relational expression.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in non-alcoholic wine-taste beverages, the complex taste characteristic of wine is often significantly inferior to that of wine-taste alcoholic beverages such as wine, and improvement is required. Further, even when organic acids are used as in Patent Document 1 described above, there is still room for improvement. Moreover, due to the absence of an alcohol component, the flatness (watery taste) of the taste is often prominent.

[0006] Therefore, the present invention aims to provide a non-alcoholic wine-flavored beverage in which the flatness of the taste is improved and a wine-like complexity is imparted or enhanced. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and revealed that polyphenols and γ-aminobutyric acid have a significant influence on the flavor of non-alcoholic wine-flavored beverages. Based on this finding, they discovered that by creating a non-alcoholic wine-flavored beverage with a total polyphenol content of 150 mg / 100 ml or more (calculated as gallic acid) and containing 1 mg / 100 ml or more of γ-aminobutyric acid, the flatness of the taste is improved and a wine-like complexity is imparted or enhanced, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <6> That is the case. <1> A non-alcoholic wine-flavored beverage containing a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid, and containing 1 mg / 100 ml or more of gamma-aminobutyric acid. <2> The γ-aminobutyric acid content is 50 mg / 100 ml or more and 300 mg / 100 ml or less. <1> The non-alcoholic wine-flavored beverage described above. <3> Contains 100 mg / 100 ml or more of gallic acid. <1> or <2> The non-alcoholic wine-flavored beverage described above. <4> Contains 0.05g / 100ml or more of tartaric acid. <1> ~ <3> A non-alcoholic wine-flavored beverage listed in any one of the following. <5> A method for producing a non-alcoholic wine-flavored beverage, comprising the steps of: providing a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid; and providing a gamma-aminobutyric acid content of 1 mg / 100 ml or more. <6> A method for improving the flatness of the taste of a non-alcoholic wine-flavored beverage and imparting or enhancing its complexity, characterized by having a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid, and further containing 1 mg / 100 ml or more of γ-aminobutyric acid. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a non-alcoholic wine-flavored beverage in which the flatness of the taste is improved and a wine-like complexity is imparted or enhanced. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to a non-alcoholic wine-flavored beverage (hereinafter sometimes referred to as "the non-alcoholic wine-flavored beverage of the present invention") having a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid, and containing 1 mg / 100 ml or more of γ-aminobutyric acid, as well as a method for producing the same.

[0011] In this invention, "wine-flavored beverage" means a beverage that exhibits a taste and aroma similar to wine (a fermented alcoholic beverage obtained by fermenting grapes or other fruits or fruit juice), and that gives the drinker the sensation of drinking wine when consumed. In particular, in this invention, it is more preferable that the beverage exhibits a taste and aroma similar to wine made from grapes or grape juice.

[0012] Furthermore, "non-alcoholic beverages" refer to beverages with an alcohol content of less than 1 v / v%. This alcohol content is not particularly restricted as long as it is less than 1 v / v%, and may be, for example, 0.000 v / v% or more and less than 1 v / v%. The lower limit may be 0.001 v / v% or more, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, or 0.6 v / v% or more. Furthermore, this upper limit may be 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. Note that this "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol content (gas chromatography analysis method). In this invention, "alcohol" means ethanol.

[0013] Therefore, the "non-alcoholic wine-flavored beverage" of the present invention refers to a beverage with an alcohol content of less than 1 v / v% that exhibits a taste and aroma similar to wine (red wine, white wine, etc.), and examples include beverages containing wine-derived ingredients (such as extracts) or wine-like flavors (such as fragrances). Furthermore, this non-alcoholic wine-flavored beverage also includes wine-flavored non-alcoholic chuhai and non-alcoholic sparkling wine-flavored beverages.

[0014] The components and other details of the non-alcoholic wine-flavored beverage of the present invention will be described in detail below.

[0015] First, the non-alcoholic wine-flavored beverage of the present invention contains 1 mg / 100 ml or more of gamma-aminobutyric acid (GABA): C4H9NO2. The combination of this and the total polyphenol content described later results in a non-alcoholic wine-flavored beverage with improved or enhanced wine-like complexity. This gamma-aminobutyric acid is a compound represented by the following formula (1) and is a type of amino acid (a non-protein-constituting amino acid). Furthermore, in the non-alcoholic wine-flavored beverage of the present invention, not only purified gamma-aminobutyric acid (gamma-aminobutyric acid preparation) but also gamma-aminobutyric acid-containing raw materials such as extracts obtained by extracting germinated brown rice, etc., using one or more solvents selected from the group consisting of water, hot water, and ethanol, can be used. Examples of materials rich in gamma-aminobutyric acid include germinated brown rice, rice bran, mushrooms, and tomatoes. In addition, commercially available gamma-aminobutyric acid (e.g., food additives) may also be used.

[0016] [ka]

[0017] In the non-alcoholic wine-flavored beverage of the present invention, the γ-aminobutyric acid content is 1 mg / 100 ml or more, but it is preferably 2 mg / 100 ml or more, more preferably 3 mg / 100 ml or more, even more preferably 5 mg / 100 ml or more, even more preferably 10 mg / 100 ml or more, even more preferably 15 mg / 100 ml or more, and even more preferably 20 mg / 100 ml or more. This is because, in combination with the total polyphenol content described later, it is easy to create a non-alcoholic wine-flavored beverage that improves the flatness of the taste and imparts or enhances a wine-like complexity. It is also easy to impart or enhance body. Furthermore, while increasing the total polyphenol content may reduce the roundness of the taste, by including γ-aminobutyric acid within the above range, it is easier to maintain the roundness of the taste even with a high total polyphenol content. In particular, the above-mentioned effects are more easily achieved when the γ-aminobutyric acid content is 30 mg / 100 ml or more, further 40 mg / 100 ml or more, and further 50 mg / 100 ml or more. At the same time, due to the physiological functions of this γ-aminobutyric acid, it is also possible to create a non-alcoholic wine-flavored beverage that has one or more effects selected from stress reduction, relaxation, improved sleep quality, blood pressure reduction, and triglyceride reduction. In other words, it is also possible to provide a non-alcoholic wine-flavored beverage for one or more uses selected from this group. The γ-aminobutyric acid content can be adjusted by using the aforementioned γ-aminobutyric acid preparations or γ-aminobutyric acid-containing raw materials, and multiple of these may be used in combination. When using γ-aminobutyric acid preparations and γ-aminobutyric acid-containing raw materials in combination, or when using multiple γ-aminobutyric acid-containing raw materials in combination, the total amount of γ-aminobutyric acid derived from them should be adjusted so that it falls within the above-mentioned range. The same applies below.

[0018] Also, in the non-alcoholic wine-taste beverage of the present invention, when the γ-aminobutyric acid content is preferably adjusted to 300 mg / 100 ml or less, more preferably 250 mg / 100 ml or less, and even more preferably 200 mg / 100 ml or less, it is more suitable because it is easier to maintain a high and wine-like complex taste. Furthermore, when making the non-alcoholic wine-taste beverage (functional beverage) for the above-mentioned use, it is preferably used such that 100 to 600 mg of γ-aminobutyric acid is orally administered or given once a day (for example, a container-packed beverage with a capacity equivalent to 200 ml per bottle, where the γ-aminobutyric acid content is 50 mg / 100 ml or more and 300 mg / 100 ml or less). In addition, the content volume in the case of such a container-packed beverage is not limited, but a range of 200 ml to 1800 ml is exemplified. More specifically, it may be a container-packed beverage with a content volume of 200 ml, 250 ml, 350 ml, 720 ml, or 1800 ml. Then, the γ-aminobutyric acid content and dosage may be adjusted so that the γ-aminobutyric acid amount within the above-mentioned range can be ingested per day.

[0019] Here, the γ-aminobutyric acid content in the non-alcoholic wine-taste beverage of the present invention can be measured by known methods such as an amino acid automatic analyzer or high performance liquid chromatography (HPLC).

[0020] Furthermore, the non-alcoholic wine-taste beverage of the present invention containing γ-aminobutyric acid in the amount as described above simultaneously has a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid. By setting the total polyphenol content in terms of gallic acid to such a high value together with a predetermined amount of γ-aminobutyric acid, it is possible to obtain a non-alcoholic wine-taste beverage that has sufficient astringency, improved flatness of taste, and imparted or enhanced wine-like complex taste. Also, it is easy to impart or enhance thickness. The total polyphenol content in terms of gallic acid is more preferably 180 mg / 100 ml or more, and even more preferably 200 mg / 100 ml or more. Also, the upper limit is preferably 1000 mg / 100 ml or less, more preferably 800 mg / 100 ml or less, even more preferably 700 mg / 100 ml or less, even more preferably 500 mg / 100 ml or less, and even more preferably 300 mg / 100 ml or less because it is easy to maintain a high wine-like complex taste and roundness of taste.

[0021] This "total polyphenol content in terms of gallic acid" is measured based on the measurement method of Total phenol described in V.L. Singleton, and C. Kramer. Am. J. Enol. And Vitic. 22:161-166 (1971). Specifically, to 1 mL of a sample solution diluted to a polyphenol concentration of 10 to 50 mg / L, 5 mL of a phenol reagent (Folin-Ciocalteu's reagent) diluted 10-fold in volume is added, then 4 mL of a 75 g / L-sodium carbonate solution is added, reacted at room temperature for 2 hours, the absorbance at 765 nm is measured with a spectrophotometer, and using an aqueous solution of anhydrous gallic acid at 10 to 50 mg / L as a calibration curve with distilled water as a control, the value in terms of gallic acid is determined as the total polyphenol content.

[0022] Gallic acid (C7H6O5) is a compound represented by the following formula (2), and is a kind of polyphenol having a basic skeleton of hydrolyzable tannin, which is contained in gallnuts, Chinese gall, tea leaves, fermented wine, and the like.

[0023] [ka]

[0024] Furthermore, in the non-alcoholic wine-flavored beverage of the present invention, any polyphenol that can be incorporated into the beverage can be included, including those contained in food ingredients as well as in formulations and food additives (for example, anthocyanins, resveratrol, and tannins contained in grapes, etc.), and the type of polyphenol included is not limited. In addition to so-called polyphenols (compounds having multiple phenolic hydroxyl groups in the molecule), compounds having one phenolic hydroxyl group, such as guaiacol and tyrosol, are also included. For example, flavonoid-type polyphenols include flavanols, flavones, isoflavones, anthocyanins, flavanones, flavonols, etc., and their polymers. Specific examples of flavanols include catechin, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate. Specific examples of flavones include flavones, apigenin, luteonin, apigeninidin, luteionidin, and baicalein. Specific examples of isoflavones include genistein, daidzein, daidzin, glycitein, and equol. Specific examples of anthocyanins include pelargonidin, cyanidin, petunidine, peonidine, petunidin, delphinidin, and malvidin. Specific examples of flavanones include naringin, hesperidin, and liquilithigen. Specific examples of flavonols include quercetin, kaempferol, and myricetin.

[0025] Furthermore, in the non-alcoholic wine-flavored beverage of the present invention, it is more preferable to contain at least 100 mg / 100 ml of gallic acid as a polyphenol, from the viewpoint of improving the complexity and astringency characteristic of wine and reducing the cost of producing a non-alcoholic wine-flavored beverage containing a predetermined amount of polyphenols. It is even more preferable that the gallic acid content be 120 mg / 100 ml or more, and even more preferable that it be 150 mg / 100 ml or more. The upper limit is preferably 1000 mg / 100 ml or less, more preferably 800 mg / 100 ml or less, even more preferably 700 mg / 100 ml or less, even more preferably 500 mg / 100 ml or less, and even more preferably 300 mg / 100 ml or less, as this makes it easier to maintain a smooth taste. Furthermore, the proportion (by mass) of gallic acid in the total polyphenol content of the non-alcoholic wine-flavored beverage of the present invention, when calculated in terms of gallic acid, may be 10% or more, 20% or more, 30% or more, 40% or more, or 50% or more. The upper limit may be 95% or less, 90% or less, or 80% or less.

[0026] Here, the gallic acid content in the non-alcoholic wine-flavored beverage of the present invention can also be measured by known methods such as calibration curve methods using HPLC, after appropriately diluting the sample.

[0027] In addition, although not limited thereto, in the non-alcoholic wine-flavored beverage of the present invention, the ratio of γ-aminobutyric acid content to total polyphenol content in terms of gallic acid (γ-aminobutyric acid content / total polyphenol content) is preferably 0.01 or higher, more preferably 0.05 or higher, more preferably 0.1 or higher, and more preferably 0.15 or higher, with an upper limit of 1.5 or lower, more preferably 1.2 or lower, more preferably 1.0 or lower, and more preferably 0.8 or lower, as this makes the balance between the wine-like complexity and other flavors such as astringency more desirable. Furthermore, when gallic acid is included as a polyphenol, the ratio of γ-aminobutyric acid content to gallic acid content (γ-aminobutyric acid content / gallic acid content) is preferably 0.01 or higher, more preferably 0.02 or higher, more preferably 0.05 or higher, and more preferably 0.1 or higher, with an upper limit of 1.5 or lower, more preferably 1.2 or lower, and more preferably 1.0 or lower, as this makes the wine-like complexity more desirable.

[0028] Furthermore, the non-alcoholic wine-flavored beverage of the present invention may also contain organic acids (such as tartaric acid, lactic acid, citric acid, malic acid, succinic acid, gluconic acid, or acetic acid) or salts thereof.

[0029] In particular, the non-alcoholic wine-flavored beverage of the present invention preferably contains tartaric acid, and it is highly preferable that the tartaric acid content be 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more. This is because it is easier to improve the complexity of the flavor, including the acidity characteristic of wine. The upper limit may be 1 g / 100 ml or less, even 0.5 g / 100 ml or less, and even 0.3 g / 100 ml or less. It is preferable that the tartaric acid is L-tartaric acid, which is relatively abundant in nature, but D-tartaric acid, DL-tartaric acid, etc., may also be used.

[0030] Furthermore, the non-alcoholic wine-flavored beverage of the present invention may contain sweeteners. Examples of sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the non-alcoholic wine-flavored beverage of the present invention contains sugars, the aforementioned effects are more easily exhibited.

[0031] Furthermore, the non-alcoholic wine-flavored beverage of the present invention may contain flavorings. Flavorings are additives or preparations thereof added during the manufacturing or processing of food products to impart or enhance a predetermined aroma. Specific examples of these flavorings are not limited to, but wine-like flavors and fruit-like flavors are shown as preferred examples.

[0032] Furthermore, the non-alcoholic wine-flavored beverage of the present invention more preferably contains grape fruit-derived components (one or more selected from pulp, juice, skin, extracts or fermented liquids, maceration liquids, etc.), and is even more preferably a non-alcoholic wine-flavored beverage containing grape juice. This is because the synergistic effect with the aforementioned γ-aminobutyric acid and polyphenols makes it easier to impart or enhance the complex flavor characteristic of wine. When grape juice is included in the non-alcoholic wine-flavored beverage of the present invention, the grape juice content may be 1 w / w% or more, 10 w / w% or more, or 20 w / w% or more, as a juice content converted to straight juice. The upper limit may be 80 w / w% or less, or 70 w / w% or less. Here, grape juice refers to the juice extracted from grape fruit, or its concentrated liquid, concentrated and reconstituted liquid, or diluted liquid, and may contain pulp, skin, etc. Furthermore, the juice content converted to straight juice refers to the ratio of the mass of grape juice contained in the beverage, converted to straight juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage.

[0033] In addition, the non-alcoholic wine-flavored beverage of the present invention may optionally contain, to the extent that it does not significantly affect the effects of the present invention, salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, dietary fiber, coloring agents (such as caramel color, gardenia color, and fruit juice color), seasonings, antioxidants (such as vitamin C and vitamin E), emulsifiers, etc., as ingredients.

[0034] Furthermore, the non-alcoholic wine-flavored beverage of the present invention is preferably a non-carbonated beverage with a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C, as this makes it easier to achieve a wine-like aroma and flavor. However, it may also be a carbonated beverage (carbonated drink) with a carbon dioxide pressure (with snifting) of 0.05 MPa or higher at 20°C. In this case, the carbon dioxide pressure may be 0.10 MPa or higher, more preferably 0.15 MPa or higher, more preferably 0.20 MPa or higher, more preferably 0.25 MPa or higher, more preferably 0.30 MPa or higher, more preferably 0.35 MPa or higher, more preferably 0.40 MPa or higher, and more preferably 0.45 MPa or higher. The upper limit may be 0.50 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the beverage through a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in batches, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming, etc., it is preferable to carry out this carbonation process with the liquid temperature at 10°C or below (preferably 4°C or below).

[0035] The present invention provides a method for producing a non-alcoholic wine-flavored beverage, which includes the steps of: including γ-aminobutyric acid at a concentration of 1 mg / 100 ml or more, that is, ensuring the γ-aminobutyric acid content in the resulting non-alcoholic wine-flavored beverage is 1 mg / 100 ml or more; and ensuring the total polyphenol content in terms of gallic acid is 150 mg / 100 ml or more, that is, ensuring the total polyphenol content in terms of gallic acid in the resulting non-alcoholic wine-flavored beverage is 150 mg / 100 ml or more. Otherwise, the method can follow conventional methods for producing non-alcoholic beverages and is not particularly limited. These steps include the steps of including γ-aminobutyric acid and polyphenols (including γ-aminobutyric acid-containing raw materials and polyphenol-containing raw materials), and the steps of adjusting the γ-aminobutyric acid content and total polyphenol content to a predetermined range. These steps may be separate steps (not consecutive steps). For example, one method involves mixing a base of pure water with gamma-aminobutyric acid preparations, polyphenol preparations, grape juice, sugars, organic acids, flavorings, etc., adjusting the volume, and then, if necessary, filtering, sterilizing, homogenizing, etc., to produce the final product.

[0036] Furthermore, this manufacturing method may include, if necessary, steps to include 100 mg / 100 ml or more of gallic acid, 0.05 g / 100 ml or more of tartaric acid, etc. In addition, the content of γ-aminobutyric acid, etc. may be further adjusted to fall within the more preferable ranges mentioned above.

[0037] Furthermore, the non-alcoholic wine-flavored beverage of the present invention is preferably packaged in a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, or a paper container. By packaging the beverage in this way, it is easier to suppress deterioration of flavor and aroma over time, and convenience in distribution and sales is further enhanced.

[0038] The non-alcoholic wine-flavored beverage of the present invention, having the above-described configuration, has improved taste flatness (wateriness) and is given or enhanced wine-like complexity, resulting in superior overall flavor. In particular, the above effects are more easily exhibited in red wine-flavored beverages (non-alcoholic red wine-flavored beverages).

[0039] Furthermore, the present invention can also be described as providing a method to improve the flatness of the taste of a non-alcoholic wine-flavored beverage (reduce wateriness) and to impart or enhance complexity of flavor, characterized by having a total polyphenol content of 150 mg / 100 ml or more in terms of gallic acid, and further containing 1 mg / 100 ml or more of γ-aminobutyric acid.

[0040] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0041] <Preparation and sensory evaluation of non-alcoholic wine-flavored beverages> Using grape juice (concentrated juice), sugars (fructose-glucose liquid sugar), gallic acid, γ-aminobutyric acid (GABA), organic acid (L-tartaric acid), and flavoring (wine flavor) as raw materials, predetermined amounts of these were added and mixed with pure water to prepare 200ml canned non-alcoholic wine-flavored beverage samples (Samples 1-6, all red wine flavored and designed to have an alcohol content of less than 0.5v / v%). In Tables 1 and 2 below, "Fruit Juice Content (%)" refers to the fruit juice content in terms of straight fruit juice relative to the total mass of the non-alcoholic wine-flavored beverage sample. "Fruit Juice-Derived Polyphenols (mg / 100ml)" is the total polyphenol content in terms of gallic acid contained in the blended grape juice (concentrated juice), measured based on the Total Phenol measurement method described above, and calculated as the amount per 100ml of the non-alcoholic wine-flavored beverage sample. "Gallic Acid (mg / 100ml)" is the amount of gallic acid added per 100ml of the non-alcoholic wine-flavored beverage sample (i.e., Sample 1 is a sample without added gallic acid). Therefore, the sum of "Fruit Juice-Derived Polyphenols (mg / 100ml)" and "Gallic Acid (mg / 100ml)" represents the total polyphenol content in terms of gallic acid for each sample.

[0042] Then, each sample obtained was sensory evaluated by six trained panelists with sensory discrimination abilities, using the following evaluation criteria, to assess its body (thickness), flatness of flavor (wateriness), wine-like complexity, roundness of flavor, and overall evaluation as a wine-flavored beverage.

[0043] [Evaluation criteria for thickness (body feel)] The thickness (body) of Sample 1 was set to -1 (weak), and in comparison to Sample 1, each sample was evaluated on a 5-point scale from -2 (very weak) to 2 (very strong).

[0044] [Evaluation criteria for flatness of flavor (wateriness)] The flatness of flavor (wateriness) in Sample 1 was assigned a rating of -1 (perceived), and comparative sensory evaluations were performed on a 5-point scale from -2 (very perceived) to 2 (not perceived at all) in comparison to Sample 1.

[0045] [Evaluation criteria for wine's characteristic complexity] The wine-like complexity in Sample 1 was assigned a rating of -2 (very weak), and in comparison to Sample 1, each sample was evaluated on a 5-point scale from -2 (very weak (equivalent to Sample 1)) to 2 (very strong).

[0046] [Evaluation criteria for the smoothness of flavor] The roundness of flavor in Sample 1 was set to 0 (slightly noticeable), and comparative sensory evaluation was performed on a 5-point scale from -2 (not noticeable at all) to 2 (very noticeable) in comparison to Sample 1.

[0047] [Evaluation Criteria for Overall Rating] The evaluation was based on whether the flavors closely resembled those of wine and were excellent overall, using an absolute rating system on a 5-point scale from -2 (very bad) to 2 (very good).

[0048] The sensory evaluation results (average evaluations from 6 panelists) are shown in the lower sections of Table 1 and Table 2 below. From these results, it was found that samples 2-6, which contained a total polyphenol content of 200 mg / 100 ml in gallic acid equivalent and 3 mg / 100 ml or more of γ-aminobutyric acid, all showed improvement in taste flatness compared to sample 1, enhanced wine-like complexity, and improved body. As a result, their overall evaluation as wine-flavored beverages was higher, and they were clearly non-alcoholic wine-flavored beverages with desirable aromas and flavors. It was also found that the roundness of the taste was generally maintained. In particular, it was shown that the above effects were further enhanced by using non-alcoholic wine-flavored beverages with a total polyphenol content of 200 mg / 100 ml in gallic acid equivalent and 35 mg / 100 ml or more of γ-aminobutyric acid (samples 3-6).

[0049] [Table 1]

[0050] [Table 2]

Claims

1. A non-alcoholic wine-flavored beverage having a total polyphenol content of 150 mg / 100 ml or more and 500 mg / 100 ml or less in terms of gallic acid, with gallic acid content accounting for 10% by mass or more of the total polyphenol content, and further containing 1 mg / 100 ml or more of γ-aminobutyric acid.

2. The non-alcoholic wine-flavored beverage according to claim 1, wherein the γ-aminobutyric acid content is 50 mg / 100 ml or more and 300 mg / 100 ml or less.

3. The non-alcoholic wine-flavored beverage according to claim 1 or 2, which contains 100 mg / 100 ml or more of the gallic acid.

4. A non-alcoholic wine-flavored beverage according to any one of claims 1 to 3, containing 0.05 g / 100 ml or more of tartaric acid.

5. A method for producing a non-alcoholic wine-flavored beverage, comprising the steps of: setting the total polyphenol content in terms of gallic acid to 150 mg / 100 ml or more and 500 mg / 100 ml or less, and the proportion of gallic acid content in the total polyphenol content to 10% by mass or more; and adding 1 mg / 100 ml or more of γ-aminobutyric acid.

6. A method for improving the flatness of the taste of a non-alcoholic wine-flavored beverage and imparting or enhancing its complexity, characterized in that the total polyphenol content in terms of gallic acid is 150 mg / 100 ml or more and 500 mg / 100 ml or less, the proportion of gallic acid content in the total polyphenol content is 10% by mass or more, and the beverage also contains 1 mg / 100 ml or more of γ-aminobutyric acid.

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