Wine-flavored beverage

Abstract

To impart wine-like drinking satisfaction and depth to a non-alcoholic or low-alcohol wine-flavored beverage.SOLUTION: The consistency and sodium content of the beverage are regulated.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] In recent years, non-alcoholic or low-alcohol beverages have been popular, especially among young people. In this trend, the development of non-alcoholic or low-alcohol wine-flavored beverages has been underway.

[0003] For example, Patent Document 1 describes a technique for providing a wine-flavored beverage, particularly a non-alcoholic or low-alcohol wine-flavored beverage, with an improved and enhanced wine-like flavor by adjusting the composition of organic acids. Further, 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] In non-alcoholic or low-alcohol wine-flavored beverages, there has been a problem that due to the low alcohol content, the richness and wine-like drinking feeling of the beverage are lacking. The problem to be solved by the present invention is to impart richness and a wine-like drinking feeling to non-alcoholic or low-alcohol wine-flavored beverages.

Means for Solving the Problems

[0006] The inventors have discovered that by adjusting the viscosity of non-alcoholic or low-alcohol wine-flavored beverages, they can impart richness to the beverage. Furthermore, the inventors have also discovered that by adjusting the sodium content of non-alcoholic or low-alcohol wine-flavored beverages to a certain range, they can impart a wine-like drinking experience to the beverage, thus completing the present invention.

[0007] In other words, 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%, a viscosity of 1.05 mPa·S or higher at 20°C, and a sodium content of 70-950 mg / kg. [2] The beverage according to [1], characterized in that the polysaccharide is one or more selected from the group consisting of xanthan gum, gellan gum, Agrobacterium succinoglycan, tamarind seed gum, guar gum, locust bean gum, gum arabic, karaya gum, pectin, cellulose, konjac mannan, soybean polysaccharides, carrageenan, agar, alginic acid, carboxymethylcellulose, and cationized guar gum. [3] The beverage according to [1] or [2], wherein the polysaccharide is xanthan gum, and its content is 3.80 to 51.80 mg / kg. [4] A beverage according to any of [1] to [3], wherein the viscosity at 20℃ is 1.05 to 1.65 mPa·S. [5] A beverage whose Brix value is 5.8 or less, as described in any of [1] to [4]. [6] A method for imparting richness and a wine-like drinking experience to a wine-flavored beverage having an alcohol content of less than 3 v / v%, The method comprising the step of mixing raw materials such that the sodium content of the beverage is 70 to 950 mg / kg and the viscosity at 20°C is 1.05 mPa·S or higher. [Effects of the Invention]

[0008] The present invention can impart a wine-like drinking experience to non-alcoholic or low-alcohol wine-flavored beverages. 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 this 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 means ppm by weight / volume (w / v), which is synonymous with "mg / L".

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

[0011] 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.

[0012] The wine-flavored beverage of the present invention may or may not undergo fermentation by 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 or 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 it has a wine flavor, the manufacturing method and raw materials are not particularly limited.

[0013] 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.

[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, 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%.

[0016] The alcohol content in this invention may be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasound as needed, and the sample is steam distilled. The density of the obtained distillate at 15°C is measured, and the alcohol content can be calculated by converting it using "Table 2 Conversion Table for Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction 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 spirits 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] (viscosity) In the beverage of the present invention, the viscosity at 20 °C is 1.05 mPa·S or more. The viscosity may be 1.05 to 1.65 mPa·S, 1.10 to 1.60 mPa·S, or 1.10 to 1.45 mPa·S. When the viscosity is within the above range, a kokumi can be imparted to a non-alcoholic or low-alcohol wine-flavored beverage.

[0019] In the beverage of the present invention, the method for adjusting the viscosity is not particularly limited. In one aspect, the viscosity can be adjusted by containing a polysaccharide in the beverage. Therefore, the beverage of the present invention may contain a polysaccharide. The polysaccharide referred to in this specification is, in one aspect, a substance that has conventionally been used to impart viscosity to foods, stabilize milk, or cause gelation. Also, when two or more types of polysaccharides are used for thickening purposes, they can be indicated as thickening polysaccharides as an abbreviation.

[0020] Food additive polysaccharides can be used. In the beverage of the present invention, the type of polysaccharide is not particularly limited. For example, xanthan gum, gellan gum, Agrobacterium succinoglycan, tamarind seed gum, guar gum, locust bean gum, gum arabic, karaya gum, pectin, cellulose, konjac mannan, soy polysaccharide, carrageenan, agar, alginic acid, carboxymethyl cellulose, cationized guar gum, etc. can be used, and xanthan gum is preferably used.

[0021] The content of the polysaccharide in the beverage of the present invention is not particularly limited. For example, when xanthan gum is used as the polysaccharide, the content is 3.80 to 51.80 mg / kg, preferably 3.80 to 45.00 mg / kg, more preferably 3.80 to 40.00 mg / kg. When xanthan gum is used as the polysaccharide, if the content is less than 3.80 mg / kg, the kokumi of the non-alcoholic or low-alcohol wine-flavored beverage may be insufficient, and if it exceeds 51.80 mg / kg, the viscosity will be too sticky and difficult to drink.

[0022] (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 also be 100 to 800 mg / kg, 150 to 700 mg / kg, or 200 to 600 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 setting the sodium content within an appropriate range, a wine-like drinking experience can be imparted to non-alcoholic or low-alcohol wine-flavored beverages.

[0023] In the present invention, sodium can be added to beverages in the form of a salt that can be used in food and beverages. Examples of salts that can be incorporated into the beverage of the present invention include trisodium citrate, sodium chloride, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate. Therefore, 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, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate.

[0024] Furthermore, in order to add sodium to a beverage, raw materials containing sodium or sodium salts, such as fruit juice, vegetable juice, natural water, or deep-sea water, may be added to the beverage.

[0025] If the sodium contained in this invention is in the form of a salt, the amount of sodium in the beverage can be calculated by converting it to the amount of free form. Furthermore, the sodium content or concentration in the beverage (sample solution) according to this invention can be measured by known methods using an ICP emission spectrometer.

[0026] (Brix) In this specification, the term "Brix" means the weight of soluble solids (g) per 100g of solution, and is usually determined by converting the refractive index measured at 20°C using a sugar meter or refractometer to the mass / mass percentage of the sucrose solution based on the ICUMSA (International Committee for Uniform Methods of Sugar Analysis) conversion table. A low Brix value of a beverage indicates a low concentration of soluble solids, including carbohydrates.

[0027] In a preferred embodiment, the beverage of the present invention has a low sugar content, and its Brix is ​​5.8 or less, 5.0 or less, or 4.5 or less. The lower limit is not particularly important, but may be, for example, 1.0, 1.5, 2.0, 2.5, or 3.0. Examples of preferred Brix ranges are 2.5 to 5.8, or 3.0 to 5.0. Generally, such low sugar content tends to reduce the body of the drink, but the present invention makes it possible to provide an excellent wine flavor even in such cases.

[0028] (Carbon dioxide) 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.

[0029] 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 2In 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.

[0030] (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, and quality stabilizers, as long as they do not impair the effects of the present invention.

[0031] 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.

[0032] 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). Examples of such high-intensity sweeteners include peptide sweeteners, such as aspartame and alitame; glycoside 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.

[0033] (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.

[0034] (method) In another aspect, the present invention is a method for producing a wine-flavored beverage. The method includes a step of mixing raw materials so that the sodium content of the beverage is 70 to 950 mg / kg and the viscosity at 20°C is 1.05 mPa·S or higher. The raw materials include sodium-containing materials (such as sodium salts and fruit juice) and, if necessary, polysaccharides and water. Other raw materials are obvious from the above description of the beverage. This method can impart richness and a wine-like drinking experience to a wine-flavored beverage with an alcohol content of less than 3 v / v%, and therefore, in another aspect, it is also a method for imparting richness and a wine-like drinking experience to such a beverage.

[0035] The method for adjusting the viscosity and 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 ranges for the content of the above components are 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.

[0036] (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]

[0037] The present invention will be described in detail below with reference to the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0038] Example 1: Problems with body and mouthfeel 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), polysaccharide (xanthan gum aqueous solution), 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 and magnesium salts, respectively, because 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%, the acidity (tartaric acid equivalent) was 0.40 g / 100 ml, and the Brix was approximately 3.1.

[0039] Trained expert panelists conducted sensory evaluations of the obtained beverages, assessing the "body" and "wine-like mouthfeel" of each beverage sample. Each expert panelist rated each item on a 5-point scale (5 being the best and 1 being the worst), and the average score was calculated for each item. For both "body" and "wine-like mouthfeel," an average score of 2.5 or higher was considered a passing grade. The results are shown in Table 1. To minimize individual differences in evaluation, the expert panelists established a common understanding of the relationship between each evaluation point and taste beforehand using standard samples corresponding to each evaluation point. [Table 1]

[0040] First, it was confirmed that wine-flavored beverages with low viscosity lacked body (see beverage sample 1), and that wine-flavored beverages with sodium content outside the 70-950 mg / kg range lacked body and a wine-like mouthfeel (see beverage samples 6 and 13-15). It was shown that adjusting the viscosity to 1.05 mPa·S or higher and the sodium content to the 70-950 mg / kg range could enhance the wine-like mouthfeel of such beverages (see sample beverages 2-5 and 7-12).

[0041] Example 2: Effects of viscosity and sodium content on body and mouthfeel in low-alcohol wine-flavored beverages Commercially available Chilean red and white wines were diluted approximately 13 times to adjust the alcohol content to approximately 1.0 v / v%. Then, sodium salt (trisodium citrate), magnesium salt (magnesium chloride), polysaccharide (xanthan gum aqueous solution), acidulant (malic acid), and sweetener (sucrose) were added to each diluted wine (red and white) to prepare beverage samples with the formulations shown in Table 2 below. The acidity (tartaric acid equivalent) was 0.40 g / 100 ml for all samples, and the Brix was approximately 3.6 for all samples. Subsequently, the obtained beverages were subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 2. [Table 2]

[0042] In low-alcohol wine-flavored beverages, similar to Example 1, adjusting the viscosity and sodium content within a certain range can enhance the richness of the beverage and impart a wine-like drinking experience (see Sample Beverages 17 and 19). It was also revealed that similar results can be obtained with both white wine-based and red wine-based beverages.

Claims

1. A wine-flavored beverage containing polysaccharides, with an alcohol content of 0.00 v / v%, a viscosity of 1.05 to 1.45 mPa·s at 20°C, and a sodium content of 120 to 800 mg / kg.

2. The beverage according to claim 1, characterized in that the polysaccharide is one or more selected from the group consisting of xanthan gum, gellan gum, Agrobacterium succinoglycan, tamarind seed gum, guar gum, locust bean gum, gum arabic, karaya gum, pectin, cellulose, konjac mannan, soybean polysaccharide, carrageenan, agar, alginic acid, carboxymethylcellulose, and cationized guar gum.

3. The beverage according to claim 1 or 2, wherein the polysaccharide is xanthan gum, and its content is 3.80 to 51.80 mg / kg.

4. A beverage according to any one of claims 1 to 3, wherein the Brix value of the beverage is 5.8 or less.

5. A method for imparting richness and a wine-like drinking experience to a wine-flavored beverage with an alcohol content of 0.00 v / v%, The method comprising the steps of mixing raw materials such that the sodium content of the beverage is 120 to 800 mg / kg and the viscosity at 20°C is 1.05 to 1.45 mPa·s, and blending polysaccharides.

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