Alcohol-enhancing agent for beverages

Abstract

To provide an enhancing agent, and an enhancing method, for imparting an alcoholic feeling to a beverage or enhancing an alcoholic feeling.SOLUTION: An alcoholic feeling imparting or enhancing agent contains Momordicae grosvenori extract as an active ingredient. In addition, the alcoholic feeling imparting or enhancing agent contains at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. A method for imparting or enhancing alcoholic feeling comprises blending a Momordicae grosvenori extract, or a Momordicae grosvenori extract and at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame to a beverage having an alcohol content of 2 V / V% or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a technique for imparting an alcoholic feeling to a beverage or enhancing an alcoholic feeling. Specifically, the present invention relates to an agent for imparting or enhancing an alcoholic feeling to a beverage, and a method for imparting or enhancing an alcoholic feeling to a beverage. Furthermore, the present invention relates to a beverage having an alcoholic feeling imparted or enhanced by the method.

Background Art

[0002] In recent years, against the backdrop of the growing awareness of health and the diversification of lifestyles, the demand for low-alcohol beverages with a reduced alcohol concentration in beverages and non-alcoholic beverages substantially free of alcohol has been expanding. Furthermore, for these beverages, a variety of beverages are being offered on the market, such as reducing sugars, purine bodies, and / or calories from a health-oriented perspective while having the flavor of alcohol, or blending fruit juices to capture new customer segments. However, these low-alcohol beverages and non-alcoholic beverages have problems such as insufficient alcoholic feeling, a refreshing feeling caused by alcohol, and lack of drinking satisfaction from the viewpoint of enjoying alcohol as a luxury product.

[0003] Many methods have been proposed to improve the above-mentioned problems by imparting or enhancing the feeling of alcohol to low-alcohol beverages and non-alcoholic beverages. For example, there are known methods such as: imparting the feeling of alcohol to a non-alcoholic beverage with an alcohol content of less than 1V / V% by blending an acidity-imparting substance and a bitterness-imparting substance in a specific ratio (Patent Document 1); imparting the feeling of alcohol to the said non-alcoholic beverage by blending a spiciness-imparting component and a bitterness-imparting substance (Patent Document 2); and imparting the feeling of alcohol to the said non-alcoholic beverage by combining an aliphatic alcohol with 4 or 5 carbon atoms and an astringent substance in a specific ratio (Patent Document 3). Here, the substances that impart sourness include organic acids such as tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, succinic acid, phytic acid, gluconic acid, itaconic acid, and α-ketoglutaric acid; the substances that impart bitterness include kuwashin, naringin, caffeine, iso-α acids, quinine, sesquiterpenes, 5'-dehydroxy-5'-methylthioadenosine, theobromine, berberine, and α-glucosylnaringin; the components that impart spiciness include capsaicin derivatives such as capsaicin and dihydrocapsaicin; and furthermore, the substances that impart astringency include the aforementioned sourness-imparting and bitterness-imparting substances.

[0004] Furthermore, methods using specific high-intensity sweeteners have been proposed as ways to impart or enhance the feeling of alcohol to low-alcohol and non-alcoholic beverages. For example, a method of imparting or enhancing the feeling of alcohol to low-alcohol beverages with an alcohol content of 6V / V% or less by incorporating advantame (Patent Document 4); a method of imparting or enhancing an alcoholic taste to non-alcoholic carbonated beverages with an alcohol content of less than 1V / V% by incorporating acesulfame potassium and sucralose in specific proportions (Patent Document 5); and a method of imparting or enhancing an alcoholic taste to low-alcohol or non-alcoholic beverages with an alcohol content of less than 3V / V% by incorporating acesulfame potassium and maltooligosaccharide of a specific degree of polymerization in predetermined proportions (Patent Document 6), or by incorporating acesulfame potassium, gentiooligosaccharide, and organic acid (Patent Document 7).

[0005] In contrast, while monk fruit extract is not known to impart an alcoholic sensation, it is known to have the effect of suppressing the burning sensation (a burning sensation in the mouth and throat) of alcoholic beverages, as well as suppressing the alcoholic odor of alcoholic beverages (Patent Document 8). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-254731 [Patent Document 2] Japanese Patent Publication No. 2013-128451 [Patent Document 3] Japanese Patent Publication No. 2012-060975 [Patent Document 4] Japanese Patent Publication No. 2017-99356 [Patent Document 5] Japanese Patent Publication No. 2019-62920 [Patent Document 6] Japanese Patent Publication No. 2016-127812 [Patent Document 7] Japanese Patent Publication No. 2016-123317 [Patent Document 8] Japanese Patent Publication No. 2018-82691 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide a technology for imparting or enhancing the sensation of alcohol to beverages, particularly non-alcoholic beverages or low-alcoholic beverages. Specifically, the object is to provide an agent for imparting or enhancing the sensation of alcohol to beverages, to provide a method for imparting or enhancing the sensation of alcohol to beverages, and further to provide a non-alcoholic beverage or low-alcoholic beverage having been imparted or enhanced with an alcoholic sensation. [Means for solving the problem]

[0008] In the process of diligently studying to solve the above problems, the inventors discovered that when monk fruit extract was added to a beverage with an alcohol content of 0V / V%, it imparted a feeling of lightness in the mouth and a refreshing sensation (alcohol sensation) that is felt when drinking an alcoholic beverage, even though it contained no alcohol. Furthermore, they found that when monk fruit extract was added to a low-alcohol beverage with an alcohol content of 2V / V% or less, the aforementioned alcohol sensation was enhanced compared to a low-alcohol beverage without the monk fruit extract. Based on these findings, the present invention was completed through further studies and has the following embodiments.

[0009] (I) Alcohol sensation enhancer or agent (I-1) An alcohol sensation imparting or enhancing agent containing monk fruit extract as an active ingredient. (I-2) The alcohol sensation imparting or enhancing agent described in (I-1), further comprising at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame.

[0010] (II) Beverage A beverage containing an alcohol-feeling or enhancing agent as described in (II-1)(I-1) or (I-2), with an alcohol content of 2V / V% or less, preferably less than 2V / V%. This beverage can be rephrased as "a beverage containing monk fruit extract, or monk fruit extract and at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame, with an alcohol content of 2V / V% or less, preferably less than 2V / V%." (II-2) A beverage as described in (II-1), which is further a beverage containing carbon dioxide and / or a low-solubility beverage.

[0011] (III) Methods for imparting or enhancing the sensation of alcohol in beverages (III-1) A method for imparting or enhancing the sensation of alcohol to a beverage having an alcohol content of 2V / V% or less, characterized by blending the beverage with monk fruit extract, or monk fruit extract and at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. (III-2) The method according to (III-1), wherein the beverage is further a beverage containing carbon dioxide and / or a low-solute beverage. [Effects of the Invention]

[0012] According to the present invention, by incorporating monk fruit extract into a non-alcoholic beverage or low-alcohol beverage with an alcohol content of 2V / V% or less, it is possible to impart or enhance the sensation of alcohol to the beverage. Therefore, according to the present invention, for non-alcoholic beverages that substantially contain no alcohol, it is possible to impart or enhance the sensation felt in the oral cavity and from the oral cavity to the nasal cavity, specifically a feeling of lightness in the oral cavity and / or a refreshing feeling that passes from the oral cavity to the nasal cavity, without adding or increasing the amount of alcohol, thereby giving the drinker the sensation of drinking an alcohol-containing beverage. Furthermore, for low-alcohol beverages with an alcohol content of 2V / V% or less, it is possible to enhance the lightness and / or refreshing sensation characteristic of alcohol without increasing the amount of alcohol, thereby giving the drinker the sensation of drinking a higher-concentration alcoholic beverage.

[0013] Furthermore, according to the present invention, by incorporating monk fruit extract into a non-alcoholic or low-alcohol beverage containing carbon dioxide, the effervescent sensation in the mouth can be enhanced. [Modes for carrying out the invention]

[0014] (I) Definitions of Terms In the present invention, the "alcoholic sensation" refers to the sensation felt when a beverage is held in the mouth and swallowed (drunk), among which is the sensation typically felt due to alcohol when drinking an alcoholic beverage. Specifically, it means a refreshing sensation caused by a sense of lightness in the oral cavity or / and a volatile sensation passing from the oral cavity to the nasal cavity. Hereinafter, such sensations are collectively referred to as the "alcoholic sensation".

[0015] The "imparting of an alcoholic sensation" in the present invention means imparting the above-mentioned sense of lightness or / and refreshing sensation to a beverage that does not contain alcohol. As a result, it is possible to give a drinker of a non-alcoholic beverage a drinking experience as if the beverage contains alcohol even though it actually does not.

[0016] The "enhancement of an alcoholic sensation" in the present invention means further enhancing the above-mentioned sense of lightness or / and refreshing sensation imparted to a beverage that does not contain alcohol. Also, the "enhancement of an alcoholic sensation" includes increasing the sense of lightness in the oral cavity or / and the refreshing sensation passing from the oral cavity to the nasal cavity felt due to alcohol for a beverage containing alcohol at 2 V / V% or less, making the drinker feel as if the alcohol concentration of the beverage has increased. As a result, it is possible to give a drinker a drinking experience as if they are drinking an alcoholic beverage with an alcohol content higher than the indicated value.

[0017] In the present invention, "alcohol" means ethanol.

[0018] In this invention, "non-alcoholic beverage" means a beverage that is substantially free of alcohol. Specifically, it includes beverages with an alcohol content ranging from 0.00 V / V% to 0.05 V / V% or less, which is considered to be approximately the same as the trace amount of alcohol contained in natural fruit juice. This includes soft drinks and alcohol-flavored beverages. An alcohol-flavored beverage is a beverage that does not contain alcohol or has an extremely low alcohol content, and has a flavor or taste similar to an alcoholic beverage. Such alcohol-flavored beverages include, without limitation, beer-flavored beverages (non-alcoholic beer), sparkling wine-flavored beverages, shochu-flavored beverages, fruit wine-flavored beverages, wine-flavored beverages, sake-flavored beverages, shochu-flavored beverages, cocktail-flavored beverages, highball-flavored beverages, and the like.

[0019] In this invention, "low-alcohol beverage" means a beverage with an alcohol content greater than 0.05 V / V% and 2.00 V / V% or less. This includes, without limitation, alcoholic beverages with an alcohol content greater than 0.05 V / V% and 2.00 V / V% or less, such as brewed alcoholic beverages like beer, fruit wine, and sake; distilled spirits like shochu, whiskey, and brandy; mixed alcoholic beverages such as liqueurs made by mixing distilled spirits with auxiliary ingredients such as sugars; and alcoholic beverages such as cocktails, fizzes, and chuhai made by adding fruit juice, flavors, carbon dioxide, drinking water, or carbonated drinking water to these, or beverages made to imitate these alcoholic beverages (for example, the aforementioned "○○-flavored beverages").

[0020] The non-alcoholic and low-alcohol beverages targeted by the present invention are preferably beer-flavored beverages. In the present invention, "beer-flavored beverage" means a beverage that has a taste and aroma similar to the characteristic taste and aroma of beer obtained when beer is normally manufactured, that is, when beer is manufactured based on fermentation by yeast, etc. (beer-like flavor). Among "beer-flavored beverages," low-alcohol beverages include beer-flavored alcoholic beverages fermented by yeast using a carbon source, a nitrogen source, and water as raw materials. Such beer-flavored alcoholic beverages include beer, sparkling alcoholic beverages, beer-flavored sparkling alcoholic beverages that do not use barley or malt as raw materials (for example, brewed new genre beverages classified as "other brewed alcoholic beverages (sparkling) (1)" under the Liquor Tax Law), and beverages made by adding alcohol to beer or sparkling alcoholic beverages that use malt as a raw material (for example, liqueur-type new genre beverages classified as "liqueurs (sparkling) (1)" under the Liquor Tax Law). Preferably, it is a substantially alcohol-free beer-flavored non-alcoholic beverage (non-alcoholic beer). Non-alcoholic beer refers to a non-alcoholic beverage that does not contain alcohol components derived from fermentation because it is unfermented, or from which fermentation-derived alcohol has been removed, yet possesses a beer-like flavor.

[0021] (II) Alcohol sensation imparting or enhancing agent The alcohol sensation imparting or enhancing agent of the present invention (hereinafter, both are collectively referred to as "the alcohol sensation imparting and enhancing agent") is characterized by containing monk fruit extract as an active ingredient. The monk fruit extract can be used alone, or it can be used in combination with at least one selected from the group consisting of stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. The ingredients are explained below.

[0022] (Luo Han Guo extract) Luohanguo (scientific name: Siraitia grosvenorii (Swingle) C. Jeffrey ex AM Lu & Zhi Y. Zhang ( Momordica grosvenorii Luo Han Guo (Swingle) is a climbing perennial plant belonging to the genus Luo Han Guo of the Cucurbitaceae family, native to China. The Luo Han Guo extract targeted by this invention is an extract containing mogroside V, extracted from the fruit of Luo Han Guo, preferably fresh fruit, using water or an organic solvent such as ethanol, regardless of the place of origin. Mogroside V (hereinafter also simply referred to as "MogV") is a triterpene glycoside contained in Luo Han Guo extract and is a sweetening component known to have a sweetness level approximately 300 times that of sugar.

[0023] The MogV content of the monk fruit extract used in this alcohol sensation enhancer is not particularly limited, as long as it does not produce the effects of the present invention. In other words, in this alcohol sensation enhancer, the monk fruit extract may consist of 100% by mass of MogV, or it may be a mixture of MogV and other triterpene glycosides contained in the monk fruit extract (mogol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, siamenoside I, 11-oxo-mogroside V, 5α,6α-epoxymogroside). When a mixture of MogV and other triterpene glycosides is used as the monk fruit extract, the MogV content in the monk fruit extract is preferably 10% by mass or more of the total. More preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. This is because, as the content of components other than MogV in the monk fruit extract increases, the influence of these components on the taste quality of this alcohol sensation enhancer tends to become significant. In this invention and specification, when indicating the amount or proportion of monk fruit extract, the amount of MogV contained in the monk fruit extract will also be indicated as a MogV equivalent.

[0024] While these monk fruit extracts can be prepared by extracting them from the fruit of the monk fruit and further purifying them as needed, they can also be easily obtained commercially. For example, commercially available monk fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by mass of MogV) and "Sun Nature® M50" (containing 50% by mass of MogV) [both manufactured by San-Ei Gen F.F.I. Co., Ltd.].

[0025] (Stevia extract) Stevia extract is derived from Stevia rebaudiana bertonii, a plant belonging to the genus Stevia in the Asteraceae family. Stevia rebaudiana This extract is obtained by extracting the leaves, stems, etc., of Stevia (Bertoni) (abbreviated as "Stevia" in this invention) with water or an organic solvent, and contains rebaudioside A. Rebaudioside A (hereinafter also simply referred to as "RebA") is a steviol glycoside that is included as the main sweetening component in Stevia extract and is known to have a sweetness 300 to 450 times that of sugar.

[0026] The RebA content of the stevia extract used in this alcohol sensation enhancer is not particularly limited, as long as it achieves the effects of the present invention. In other words, in this alcohol sensation enhancer, the stevia extract may consist of 100% by mass of RebA, or it may be a mixture of RebA and other steviol glycosides (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, levsoside, steviol monoside, steviol bioside, etc.). Furthermore, the stevia extract also includes enzyme-treated stevia obtained by transferring sugars such as glucose or fructose to the stevia extract using α-glucosyltransferase or the like. When using a mixture of RebA and other steviol glycosides as the stevia extract, although there are no restrictions, the RebA content in the mixture is preferably 90% by mass or more, and more preferably 95% by mass or more. In this invention and specification, when indicating the amount or proportion of stevia extract, the amount of RebA contained in the stevia extract is also indicated as the RebA equivalent amount.

[0027] As mentioned above, stevia extract can be prepared by extracting from stevia leaves, stems, etc., but for convenience, commercially available products can also be used. Examples of such products are not limited to Rebaudio J-100 (manufactured by Morita Chemical Industry Co., Ltd.). This product is a RebA-containing product (stevia extract) containing RebA at a ratio of 95% by mass or more.

[0028] (Acesulfame potassium) Acesulfame potassium, synthesized from ethyl acetoethyl and sulfonyl isocyanate fluoride, has the chemical name 6-methyl-1,2,3-oxathiadin-4(3H)-one-2,2-dioxide potassium and is a high-intensity sweetener with a sweetness approximately 200 times that of sugar. It is characterized by its strong and clean sweetness, high pH and thermal stability. Acesulfame potassium is commercially available and is not limited to certain brands, but examples include Sanet® (manufactured by Mitsubishi Corporation Life Sciences, Ltd.).

[0029] (Sucralose) Sucralose is a highly sweetening agent with a structure in which three hydroxyl groups—positions 1 and 6 of the fructose residue and position 4 of the galactose residue—are replaced by chlorine molecules within the 1-α-D-galactopyranosyl-2-β-D-fructofuranosyl-2-α-Fructofuranoside molecule. It is known to be approximately 600 times sweeter than sugar. Sucralose is commercially available and is not limited to certain products, but examples include Sunsweet® SU-100 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0030] (Aspartame) Aspartame is a dipeptide with a structure in which phenylalanine and aspartic acid are linked by peptide bonds, and is a high-intensity sweetener with a sweetness approximately 200 times that of sugar. Aspartame is commercially available and there are no restrictions on its availability, but examples include Pal Sweet (registered trademark) (manufactured by Ajinomoto Co., Inc.).

[0031] (Neotame) Neotame is N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, a high-intensity sweetener derived from amino acids that is 7,000 to 13,000 times sweeter than sugar. It is commercially available and not restricted, but examples of products that have been adjusted to be 200 times sweeter than sugar include Mirasii® 200 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.).

[0032] (This alcohol sensation enhancer) This alcohol sensation enhancer may contain only monk fruit extract as its active ingredient, or it may contain a combination of monk fruit extract and at least one substance selected from the group consisting of stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. Although the substances combined with monk fruit extract are not used as sweeteners in this invention, for convenience of description, they will be collectively referred to as "high-intensity sweeteners" in the following specification. The high-intensity sweeteners to be combined with monk fruit extract are not limited, but are preferably at least one selected from the group consisting of stevia extract, acesulfame potassium, and sucralose, more preferably at least one selected from the group consisting of stevia extract and acesulfame potassium, and even more preferably stevia extract. These high-intensity sweeteners can be used alone or in combination of two or more in combination with monk fruit extract.

[0033] When combining monk fruit extract with other high-intensity sweeteners, the respective mixing ratios (mass ratios) are not particularly limited, as long as they do not interfere with the alcohol-enhancing effect of monk fruit extract. For example, when combining monk fruit extract with stevia extract, the mixing ratio (mass ratio) of stevia extract to monk fruit extract is not limited when converted to the mixing ratio (mass ratio) of RebA to MogV, but preferably ranges from 99:1 to 50:50. More preferably ranges from 99:1 to 60:40, and even more preferably from 98:2 to 70:30. Furthermore, when combining monk fruit extract with acesulfame potassium, the mixing ratio (mass ratio) of the two is not limited when converted to the mixing ratio (mass ratio) of MogV to acesulfame potassium, but preferably ranges from 99.9:0.1 to 80:20. More preferably, the ratio is in the range of 99.9:0.1 to 85:15, and even more preferably, in the range of 99.9:0.1 to 90:10. Furthermore, when combining monk fruit extract and sucralose, the mixing ratio (mass ratio) of the two is not limited when converted to the mixing ratio (mass ratio) of MogV to sucralose, but preferably, a range of 99.9:0.1 to 50:50 can be exemplified. More preferably, the range is 99.9:0.1 to 60:40, and even more preferably, in the range of 99.9:0.1 to 70:30. Also, when combining monk fruit extract and aspartame, the mixing ratio (mass ratio) of the two is not limited when converted to the mixing ratio (mass ratio) of MogV to aspartame, but preferably, a range of 99.9:0.1 to 50:50 can be exemplified. Similarly, when combining monk fruit extract and neotame, the mixing ratio (mass ratio) of the two is not limited when converted to the mixing ratio (mass ratio) of MogV and neotame, but preferably it can be exemplified in the range of 99.9:0.1 to 50:50.

[0034] The amount of monk fruit extract contained in this alcohol sensation enhancer, or the total content (total amount) of monk fruit extract and at least one selected from the group consisting of stevia extract, acesulfame potassium, sucralose, aspartame, and neotame, can be appropriately set in the range of 0.001 to 100% by mass, provided that the effects of the present invention are achieved.

[0035] This alcohol sensation enhancer is used to impart an alcoholic sensation to a non-alcoholic beverage or a low-alcohol beverage, and / or to enhance the alcoholic sensation. Preferably, it is used to impart an alcoholic sensation to a non-alcoholic beverage, thereby producing a beverage that gives the drinker the sensation of drinking an alcoholic beverage. The form of this alcohol sensation enhancer is not particularly limited to this extent, and may be in solid form such as powder, granules, tablets, and capsules, as well as semi-solid or liquid form such as syrup, emulsion, liquid, and gel. If the active ingredient of this alcohol sensation enhancer consists of a combination of monk fruit extract and other high-intensity sweeteners, it may be in the form of a single preparation (combination) or a two-preparation preparation (for example, a combination of a preparation containing monk fruit extract and a preparation containing other high-intensity sweeteners).

[0036] This alcohol sensation enhancer may, to the extent that it does not interfere with the effects of the present invention, be appropriately formulated with carriers (bases) and additives that can be incorporated into food and beverages, depending on the formulation. Examples of such carriers and additives that do not affect the effects of this alcohol sensation enhancer include oligosaccharides such as isomaltoligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (corn starch, etc.); and solvents such as water. Furthermore, to the extent that it does not affect the effects of this alcohol sensation enhancer, flavorings, colorants, antioxidants, emulsifiers, pH adjusters, or preservatives commonly used in beverages may also be incorporated.

[0037] This alcohol sensation enhancer is used in the manufacture of the beverages described later, for the purpose of imparting and / or enhancing the sensation of alcohol to the beverage. The manufacturing stage and timing of the incorporation of this alcohol sensation enhancer are not particularly limited, as long as the active ingredient of this alcohol sensation enhancer is ultimately incorporated into the target beverage.

[0038] The proportion of this alcohol sensation enhancer to be added to a beverage can be appropriately determined based on the type and amount of the active ingredient of this alcohol sensation enhancer (monk fruit extract, or a combination of monk fruit extract and other high-intensity sweeteners), the taste of the prepared alcohol sensation enhancer, and its relationship with other components contained therein. While there are no restrictions, the following can be used as a guideline for formulation. (1) If the active ingredient of this alcohol sensation enhancer is monk fruit extract: It is preferable to blend the monk fruit extract so that the MogV content in the beverage is in the range of 0.00002 to 0.004% by mass. A more preferable MogV content is in the range of 0.0001 to 0.004% by mass, and even more preferably 0.0001 to 0.0025% by mass. (2) If the active ingredients of this alcohol sensation enhancer are monk fruit extract and other high-intensity sweeteners: It is preferable to blend the monk fruit extract so that the MogV content in the beverage is in the range of at least 0.00002 to 0.004% by mass, and to blend other high-intensity sweeteners in the aforementioned blending ratio (mass ratio). A more preferable MogV content is in the range of 0.0001 to 0.004% by mass, and even more preferably 0.0005 to 0.0025% by mass.

[0039] Furthermore, the sweetness of MogV contained in monk fruit extract is approximately 300 times that of sugar. Therefore, the amount of this alcohol sensation enhancer added to a beverage can be appropriately set considering its effect on the taste of the beverage. For example, when this alcohol sensation enhancer is added to a beverage for the purpose of adding and / or enhancing the alcohol sensation, as well as adding sweetness, the amount of MogV contained in the final alcohol sensation enhancer can be appropriately adjusted within a range of 0.002% by mass or more. In addition, the sweetness of RebA contained in stevia extract is approximately 300 times that of sugar, the sweetness of acesulfame potassium is approximately 200 times that of sugar, the sweetness of sucralose is approximately 600 times that of sugar, the sweetness of aspartame is approximately 200 times that of sugar, and the sweetness of neotame is 7,000 to 13,000 times that of sugar. Therefore, even when the active ingredient of this alcohol sensation enhancer is a combination of monk fruit extract and these high-intensity sweeteners, it is preferable to consider their sweetness levels and formulate them according to the purpose.

[0040] (III) Beverage The beverages covered by the present invention are non-alcoholic or low-alcoholic beverages containing the aforementioned alcohol sensation enhancer, specifically Luo Han Guo extract, or Luo Han Guo extract and at least one high-intensity sweetener selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame.

[0041] The alcohol content in non-alcoholic beverages is as described above. Preferably, it is a beverage that contains no alcohol at all, with an alcohol content of 0.00 V / V%. The alcohol content in low-alcohol beverages is also 2.00 V / V% or less, as described above, but preferably it is a beverage with an alcohol content of less than 2.00 V / V%, and more preferably it is a beverage with an alcohol content of 1.00 V / V% or less or less than 1.00 V / V%. The alcohol content (V / V%) in beverages can be measured according to the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 1 of January 11, 1961, amended by National Tax Agency Instruction No. 6 of 2007). Specifically, it can be measured using the following method for both beverages with added sugars such as sucrose and those without added sugars.

[0042] (In the case of beverages that do not contain added sugars such as sucrose) Accurately collect 100-150 mL of the sample using a volumetric flask at 15°C. Transfer this to a 300-500 mL flask, wash each volumetric flask twice with 15 mL of water, and transfer the washing solution into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After more than 70% of the collected volume has distilled, add water to the distillate and return it to the original volume at 15°C, shake well, and prepare the analytical sample.

[0043] (In the case of samples to which sugars such as sucrose have been added) The analytical sample is prepared by steam distillation. Specifically, 100-150 mL of the sample is accurately collected using a volumetric flask at 15°C. This is transferred to a 500 mL double-barreled flask, and each volumetric flask is washed twice with 15 mL of water, with the washing solution also transferred to the flask. Steam distillation is performed using the volumetric flask used for sample collection as the receiver, and after more than 98% of the collected volume has distilled off, water is added to the distillate and returned to the original volume at 15°C, and the mixture is shaken well to obtain the analytical sample.

[0044] The density of the analysis sample prepared as described above at 15°C is measured with an oscillating densitometer, and the alcohol content is determined by conversion using the "Table 2 Conversion Table of Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C)", which is an annex to the specified analysis method of the National Tax Agency. When the alcohol content in the beverage is extremely small and cannot be quantified by the specified analysis method of the National Tax Agency, it can be analyzed using gas chromatography.

[0045] The content of the Lacanca extract in the beverage of the present invention is not particularly limited as long as the beverage contains the Lacanca extract and exhibits the effects of the present invention. Preferably, the beverage contains the Lacanca extract such that the MogV content is in the range of 0.00002 to 0.004% by mass. A more preferred MogV content is 0.0001 to 0.004% by mass, and an even more preferred MogV content is 0.0001 to 0.0025% by mass. The content of MogV in the beverage can be analyzed using the following liquid chromatography specified in the 9th Edition of the Japanese Pharmacopoeia for Food Additives and quantified by comparison with the peak area of a known amount of MogV standard. The beverage used as the test sample may be appropriately concentrated and adjusted according to the detection sensitivity of the liquid chromatography employed. After concentration, if necessary, it can be suspended in 70% by volume methanol and then filtered through a membrane filter (pore size 0.45 μm) to obtain the test sample.

[0046] <Measurement Conditions for Liquid Chromatography for MogV Analysis and Quantification> Detector: Ultraviolet Absorption Photometer (measurement wavelength 203 nm) Column Packing Agent: Aminated Polyvinyl Alcohol Gel for 5 μm Liquid Chromatography Column Tube: Stainless Steel Tube with an Inner Diameter of 4 to 6 mm and a Length of 25 to 30 cm Column Temperature: 40°C Mobile Phase: Mixed Solution of Acetonitrile / Water (37:13, volume ratio) Flow Rate: Adjusted so that the retention time of MogV is 15 to 20 minutes. However, any method that can measure the absolute amount of MogV contained in the beverage is acceptable, and the test sample subjected to liquid chromatography may be appropriately pretreated or the measurement conditions may be appropriately adjusted to avoid the influence of other components contained in the beverage.

[0047] Furthermore, when the beverage of the present invention contains monk fruit extract in combination with other high-intensity sweeteners, it is preferable that the monk fruit extract is contained such that the MogV content in the beverage is at least in the range of 0.00002 to 0.004% by mass. The amount of high-intensity sweeteners in the beverage is not particularly limited as long as the beverage contains monk fruit extract and these high-intensity sweeteners to achieve the effects of the present invention, but it is preferable that the blending ratio (mass ratio) with the MogV content in the beverage be as follows. (1) The ratio (by mass) of stevia extract and monk fruit extract (MogV): The ratio (mass ratio) of RebA contained in the stevia extract to MogV contained in the monk fruit extract is preferably 99:1 to 50:50, more preferably 99:1 to 60:40, and even more preferably 98:2 to 70:30. (2) Ratio of monk fruit extract (MogV) to acesulfame potassium (by mass): The mixing ratio (mass ratio) of MogV and acesulfame potassium contained in the monk fruit extract is preferably in the range of 99.9:0.1 to 80:20. More preferably, it is in the range of 99.9:0.1 to 85:15, and even more preferably, in the range of 99.9:0.1 to 90:10. (3) Ratio of monk fruit extract (MogV) to sucralose (by mass): The ratio (mass ratio) of MogV to sucralose contained in the monk fruit extract is preferably 99.9:0.1 to 50:50, more preferably 99.1:0.1 to 60:40, and even more preferably 99.9:0.1 to 70:30. (4) Ratio of monk fruit extract (MogV) to aspartame (by mass): The mixing ratio (mass ratio) of MogV contained in the lacanka extract and aspartame is preferably in the range of 99.9:0.1 to 50:50. (5) Mixing ratio (mass ratio) of the lacanka extract (MogV) and neotame: The mixing ratio (mass ratio) of MogV contained in the lacanka extract and neotame is preferably in the range of 99.9:0.1 to 50:50.

[0048] In addition, the contents of RebA, acesulfame potassium, sucralose, aspartame, and neotame in the beverage can be analyzed and quantified by the following method. However, any method that can measure the absolute amounts of these components contained in the beverage is acceptable. In order to avoid the influence of other components contained in the beverage, the test sample used for measurement can be appropriately pretreated, or the measurement conditions can be appropriately adjusted.

[0049] <Method for measuring the content of RebA> It can be analyzed using liquid chromatography specified in the 9th Edition of the Japanese Pharmacopoeia for Food Additives and quantified by comparing with the peak area of a known amount of RebA standard. The beverage used as the test sample may be appropriately concentrated and adjusted according to the detection sensitivity of the liquid chromatography employed. After concentration, if necessary, it can be suspended in a water / acetonitrile mixture (7:3) and then filtered through a membrane filter (pore size 0.45 μm) to obtain the test sample. [Liquid chromatography conditions] Detector: Ultraviolet absorption photometer (measurement wavelength 210 nm) Column packing material: Octadecylsilylated silica gel for liquid chromatography with a particle size of 5 μm Column tube: Stainless steel tube with an inner diameter of 4.6 mm and a length of 25 cm Column temperature: 40 °C Mobile phase: Phosphate buffer (0.01 mol / L, pH 2.6) / acetonitrile mixture (17:8, volume ratio), Flow rate: 1.0 mL / min. The column used should be one in which stevioside and RebA separate when a 1:1 mixture of stevioside standard and RebA standard is subjected to chromatography under the above conditions.

[0050] <Method for measuring the content of acesulfame potassium and aspartame> The substance can be analyzed using liquid chromatography as described in the Journal of Food Hygiene (Vol. 40, No. 2, 1999, pp. 166-171), and quantified by comparing it with the peak area of ​​a known amount of acesulfame potassium standard or aspartame standard. The beverage used as the test sample may be concentrated and adjusted as appropriate to match the detection sensitivity of the liquid chromatography used. Alternatively, after concentration, the sample can be suspended in a methanol / water mixture (1:1) if necessary, and then filtered through a membrane filter (pore size 0.45 μm) to obtain the test sample. [Liquid chromatography conditions] Detector: UV absorbance spectrophotometer (measurement wavelength 210 nm) Column packing material: Inertsil ODS-2 (4.6 mm id × 250 mm), manufactured by GL Sciences Co., Ltd. Column temperature: 40℃ Mobile phase: 0.01 mol / L methanol-water mixture containing tetrapropylammonium hydroxide (TPA-OH) (1:3 volume ratio), adjusted to pH 3.5 with phosphoric acid. Flow rate: 1.0mL / min.

[0051] <Method for measuring sucralose content> The sucralose can be analyzed using high-performance liquid chromatography as described in "All About Sucralose, a High-Intensity Sweetener" (Korin Co., Ltd., published May 30, 2003, pp. 39-44), and quantified by comparing it with the peak area of ​​a known amount of sucralose standard. From the viewpoint of sensitivity and selectivity, an electrochemical detector (PAD = pulsed amperometry detector) is preferably used for the analysis.

[0052] <Method for measuring neotame content> The substance can be analyzed using liquid chromatography as specified in the 9th edition of the Japanese Food Additives Standards and quantified by comparing it with the peak area of ​​a known amount of neotame standard. The beverage used as the test sample may be concentrated and adjusted as appropriate to match the detection sensitivity of the liquid chromatography system used. Alternatively, after concentration, the sample can be suspended in a liquid of the same composition as the mobile phase, filtered through a membrane filter (pore size 0.45 μm), and then prepared as the test sample. [Liquid chromatography conditions] Detector: UV absorbance spectrophotometer (measurement wavelength 210 nm) Column packing material: 5 μm octadecylsilylated silica gel for liquid chromatography Column tube: Stainless steel tube with an inner diameter of 4.6 mm and a length of 10 cm. Column temperature: 45℃ Mobile phase: Dissolve 3.0 g of sodium 1-heptanesulfonate in 740 mL of water, add triethylamine 3,8, adjust the pH to 3.5 with phosphoric acid, then add more water to make a total volume of 750 mL. Add 250 mL of acetonitrile to this solution and adjust the pH to 3.7 with phosphoric acid. Flow rate: Adjust so that the neotame retention time is approximately 12 minutes.

[0053] This invention exhibits excellent effects even in beverages with low concentrations of soluble solids (solute). In this invention, beverages with a soluble solids content of 5 degrees or less are referred to as "low-solute beverages." Because low-solute beverages contain less sugar and fruit juice, the alcohol sensation enhancing effect of this invention can be clearly felt by adding alcohol sensation enhancing agents, including monk fruit extract. For this reason, low-solute beverages are one of the preferred forms of beverages targeted by this invention. Preferably, low-solute beverages have a soluble solids content of 0.1 to 5 degrees, and more preferably, beverages have a soluble solids content of 0.1 to 3 degrees.

[0054] The soluble solids (SS) concentration in a beverage can be determined from its Brix value. This Brix value is calculated by converting the refractive index measured at 20°C into mass / mass percent (mass%) of the sucrose solution, based on the ICUMSA (International Committee for Uniform Methods of Sugar Analysis) conversion table. The unit is expressed as "°Bx", "%", or "degrees". Brix can be measured using a sugar meter or refractometer.

[0055] For non-alcoholic beverages that contain no alcohol at all or only trace amounts of alcohol (less than 0.01 V / V%), the Brix value can be used directly as the soluble solids concentration. On the other hand, for beverages with an alcohol content of 0.01 V / V% or more, since alcohol affects the refractive index, the soluble solids concentration is calculated from the Brix value using the following formula.

[0056] [Mathematics 1] • Soluble solids content (SS) of a beverage = MV - CV MV (Measured Value): Actual Brix value of beverages CV (Calculated Value): The Brix value of an alcoholic aqueous solution with the same alcohol content as the measured alcohol content of a beverage.

[0057] Low-soluble beverages include so-called calorie-off or zero-calorie beverages, which are labeled as "sugar-free" or "carbohydrate-free." The labels "sugar-free," "carbohydrate-free," and "calorie-off" are defined in the nutrition labeling standards stipulated by the Health Promotion Act. For example, the label "sugar-free" is applied to beverages where the amount of sugars (monosaccharides or disaccharides, not sugar alcohols) is less than 0.5g per 100g of beverage. The label "carbohydrate-free" is applied to beverages where the amount of carbohydrates (carbohydrates excluding dietary fiber, including sugars, polysaccharides, and sugar alcohols) is less than 0.5g per 100g of beverage. "Zero calorie" indicates that the energy content is less than 5kcal per 100mL of beverage, and "calorie-off" indicates that the energy content is 20kcal or less per 100mL of beverage.

[0058] Furthermore, the beverage of the present invention may be a sparkling beverage. In the case of a sparkling beverage, the combination of the alcoholic sensation (lightness, refreshing feeling) and the effervescence of the gas allows for an enjoyable refreshing sensation, making sparkling beverages one of the preferred forms of beverages targeted by the present invention. In this invention, a sparkling beverage refers to a beverage with a gas pressure of 0.05 MPa or higher at 20°C, and includes both beverages containing carbon dioxide produced by alcoholic fermentation and beverages in which carbon dioxide has been artificially sealed. Sparkling beverages preferably include beer-flavored beverages. The carbon dioxide gas pressure in a sparkling beverage can preferably be 0.05 to 0.4 MPa, more preferably 0.13 to 0.35 MPa, when measured at 20°C. On the other hand, a beverage with a gas pressure of less than 0.05 MPa at 20°C is called a non-sparkling beverage. The carbon dioxide gas pressure can be measured, for example, according to the gas pressure analysis method for beer specified by the National Tax Agency's prescribed analysis method. Specifically, for samples in containers that can be used with a puncture pressure gauge, such as crown caps, screw caps, or cork stoppers, the pressure can be measured by immersing the sample in a 20°C water bath for 30 minutes while occasionally shaking it, then attaching the puncture pressure gauge, piercing it with the needle, and gently shaking it to read the pressure.

[0059] Carbon dioxide can be provided into a beverage by methods commonly known to those skilled in the art, but are not limited to those methods. For example, carbon dioxide may be dissolved in the beverage under pressure; carbon dioxide may be mixed with the beverage in a pipe using a mixer such as a carbonator from Zuhenhagen; carbon dioxide may be absorbed into the beverage by spraying it into a tank filled with carbon dioxide; or the beverage may be mixed with carbonated water. The carbon dioxide pressure is adjusted using these means as appropriate.

[0060] The beverage of the present invention can be easily prepared by incorporating the aforementioned monk fruit extract into the target beverage (hereinafter also referred to as the "original beverage") or during the manufacturing process of the original beverage. In addition to the monk fruit extract, at least one high-intensity sweetener selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame may also be incorporated.

[0061] The source beverage is a non-alcoholic beverage or a low-alcohol beverage, preferably a non-alcoholic beverage. These beverages may be any beverage in which an alcoholic taste is imparted or / or enhanced by blending monk fruit extract, or monk fruit extract with the high-intensity sweetener, and are not limited to these. Examples include carbonated beverages, fruit juice beverages, vegetable juice beverages, fruit and vegetable juice beverages, fruit juice-containing beverages, tea beverages, milk beverages, lactic acid bacteria beverages, sports drinks, drinking water (mineral water, sparkling mineral water, etc.), malt beverages, and various alcohol-flavored beverages. Preferably, it is an alcohol-flavored beverage, and more preferably a beer-flavored beverage. The source beverage may also be a sparkling beverage or a non-sparkling beverage, but is preferably a sparkling beverage. It is also preferably a low-solubility beverage. The raw materials for these source beverages and their manufacture can be carried out in accordance with techniques known in the industry, depending on the type of source beverage.

[0062] For example, beer-flavored beverages can be produced by a brewing process, which involves mixing malt, water, and various additives as needed to saccharify the malt, filtering the saccharified liquid to obtain wort, and then, as needed, adding hops, boiling, cooling, etc., to obtain a pre-fermentation liquid, followed by a fermentation process in which beer yeast is added to the pre-fermentation liquid and fermentation is carried out. Furthermore, as a post-fermentation process after the fermentation process, the post-fermentation liquid obtained in the fermentation process may be filtered, heated (sterilized), alcohol added, carbonation, etc.

[0063] In the production method for non-alcoholic beer-flavored beverages, the above production process does not necessarily require a fermentation step. Furthermore, in the above fermentation step, the fermentation period may be shortened to suppress alcohol production, and the alcohol may be removed or reduced by distillation or dilution of the post-fermentation liquid obtained in the above fermentation step. In addition, the production method for non-alcoholic beer-flavored beverages may include steps such as filtration, heating (sterilization), and carbonation of the pre-fermentation liquid (wort) or the post-fermentation liquid that substantially does not contain alcohol obtained in the above mashing step.

[0064] The beverage of the present invention may undergo sterilization or packaging processes as needed during the manufacturing process. In a preferred embodiment, the beverage of the present invention may be packaged or sterilized packaged after a beverage filling process. The container for the packaged beverage is not particularly limited, but any container commonly used for beverage filling can be used, such as plastic containers like PET bottles, paper containers like paper cartons, glass containers like glass bottles, metal containers like aluminum cans or steel cans, or aluminum pouches.

[0065] (IV) Methods for imparting or enhancing the feeling of alcohol in beverages This invention provides a method for imparting or enhancing the sensation of alcohol to a beverage with an alcohol content of 2V / V% or less. This method can be carried out by blending a beverage with an alcohol content of 2V / V% or less with monk fruit extract, or with monk fruit extract and at least one high-intensity sweetener selected from stevia, acesulfame potassium, sucralose, aspartame, and neotame. The beverages covered here include the non-alcoholic beverages and low-alcohol beverages mentioned above. Preferably, they are effervescent beverages, and more preferably, beer-flavored beverages. Low-solubility beverages are also preferred.

[0066] The amount of monk fruit extract used in these beverages, and the ratio (by mass) of monk fruit extract to other high-intensity sweeteners, are as described above, and the above description can be referenced here.

[0067] Furthermore, the effect of imparting or enhancing the sensation of alcohol can be evaluated by sensory evaluation tests conducted by a trained panel. A specific method for this evaluation, as described in the experimental examples below, is to compare the sensations experienced when consuming a beverage containing alcohol with the sensations experienced when consuming the beverage (a feeling of lightness in the oral cavity, a refreshing feeling that passes from the oral cavity to the nasal cavity).

[0068] In this specification, the terms “contains” and “includes” include the meanings of “consisting of” and “substantially consisting of.” [Examples]

[0069] The present invention will be described below using experimental examples to aid in understanding its structure and effects. However, the present invention is not limited in any way by these experimental examples. The following experiments were conducted at room temperature (25±5℃) and atmospheric pressure unless otherwise specified. Unless otherwise specified, "%" means "mass %" and "parts" means "parts by mass". However, when referring to alcohol content, "%" means "volume % (V / V%)".

[0070] The test samples used in the following experimental examples are as follows: (1) Monk fruit extract: SunNature® M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.). This high-intensity sweetener, approximately 300 times sweeter than sugar, is prepared by extracting fresh monk fruit (undried fruit) with water, filtering and recovering the water extract, decolorizing and concentrating it, and then spray-drying it to produce a dried powder containing 50% MogV. (2) Stevia extract: Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.). A high-intensity sweetener containing over 95% RebA, with a sweetness approximately 300 times that of sugar. (3) Acesulfame potassium: Sanet (registered trademark) (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.). A high-intensity sweetener made from 100% acesulfame potassium, which is approximately 200 times sweeter than sugar. (4) Sucralose: Manufactured by San-Ei Gen F.F.I. Co., Ltd. A high-intensity sweetener containing 10% sucralose, which is approximately 600 times sweeter than sugar. (5) Aspartame: Manufactured by Ajinomoto Co., Inc. A high-intensity sweetener with approximately 200 times the sweetness of sugar. (6) Neotame preparations: Mirasii® 200 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.). A high-intensity sweetener containing 2% neotame, with a sweetness approximately 200 times that of sugar. (7) A mixture of monk fruit extract and stevia extract: A mixture of the aforementioned monk fruit extract and the aforementioned stevia extract (monk fruit extract:stevia extract = 5:95 [mass ratio]).

[0071] Experimental Example 1: Evaluation of the effect of imparting an alcoholic sensation to non-alcoholic beverages (Part 1) (1) Evaluation method The sensory evaluation test was conducted using a panel of four individuals (the same in the following experimental examples) who were trained in sensory evaluation of the taste quality of food and beverages and who passed in-house tests. Specifically, a beer-flavored non-alcoholic beverage (alcohol content 0%, carbon dioxide pressure 0.304 MPa (20℃), carbohydrates 2 g / 100 mL, purines 0-2.3 mg / 100 mL, energy 9 kcal / 100 mL) (manufactured by Kirin Brewery Co., Ltd.) (hereinafter referred to as "non-alcoholic beverage A") was mixed with various test samples in various proportions (see Tables 1 and 2) to prepare the test beverage. The panel members then consumed this beverage and evaluated the perceived alcohol content.

[0072] The evaluation of alcohol sensation was conducted by comparing the non-alcoholic beverage A itself as the "control beverage" and beverages to which 95% ethanol was added to non-alcoholic beverage A to achieve alcohol content of 2% and 5% (positive control beverages 1 and 2) as "positive control beverages." Specifically, each panelist was asked to evaluate whether the sensations in the oral cavity (lightness, sweetness, bitterness) and the sensations that escaped from the oral cavity to the nasal cavity (coolness) (referred to as "alcohol sensation") after sipping each test beverage were similar to the non-alcoholic control beverage or similar to the alcoholic positive control beverage 1 or 2, according to the evaluation score below. Based on their individual results, the panelists discussed among themselves to arrive at the final results. In all evaluations, the beverage temperature was adjusted to approximately 5°C (the same applies to the experimental examples below).

[0073] [Evaluation Score] 4 points: Provides a similar alcoholic sensation to the positive control beverage 2 (excellent alcohol sensation-enhancing effect). 3 points: The alcohol sensation is stronger than that of positive control beverage 1 but weaker than that of positive control beverage 2 (high alcohol sensation effect). 2 points: The alcohol sensation is comparable to that of positive control beverage 1 (effective in imparting the feeling of alcohol). 1 point: The alcohol sensation is stronger than the control beverage, but weaker than that of positive control beverage 1 (slightly effective in imparting the feeling of alcohol). 0 points: Similar sensation to the control beverage (no effect of imparting alcohol sensation)

[0074] [Table 1]

[0075] (2) Evaluation results The evaluation results are shown in Table 2. Note that the amounts of additive shown in italics in the table represent amounts that do not produce sweetness (amounts below the sweetness threshold). [Table 2]

[0076] As shown in Table 2, it was confirmed that each of the following substances individually imparts an alcoholic sensation to non-alcoholic beverages, specifically a light sensation in the mouth and a refreshing feeling that wafts from the mouth to the nasal cavity. In particular, the alcoholic sensation-imparting effect of the monk fruit extract and acesulfame potassium, especially the monk fruit extract, was high, and this effect was observed even at amounts that did not produce sweetness. On the other hand, the same effect was not obtained when sugar or other high-intensity sweeteners were added in amounts that produced sweetness. From these findings, it is considered that the alcoholic sensation-imparting effect of the monk fruit extract is an effect that is independent of sweetness.

[0077] Experimental Example 2: Evaluation of the effect of imparting an alcoholic sensation to non-alcoholic beverages (Part 2) Based on the results of Experimental Example 1, the effect of combining monk fruit extract, which showed the highest alcohol sensation-imparting effect, with other high-intensity sweeteners (stevia extract, acesulfame potassium, sucralose, aspartame, neotame) to impart an alcohol sensation to non-alcoholic beverages was evaluated in the same manner as in Experimental Example 1. Non-alcoholic beverage A, the same as in Experimental Example 1, was used as the non-alcoholic beverage.

[0078] (1) Evaluation method Similar to Experimental Example 1, various beverages (control beverage, positive control beverages 1 and 2, and test beverage) were prepared based on the formulations described in Tables 3 and 4, and four panelists were asked to evaluate the alcohol sensation of the test samples.

[0079] [Table 3]

[0080] (2) Evaluation results The evaluation results are shown in Tables 4-7. [Table 4] [Table 5] [Table 6] [Table 7]

[0081] As shown in Table 4, it was confirmed that using a "mixture of stevia extract and monk fruit extract" as the test sample yielded an alcohol sensation-imparting effect comparable to that of the monk fruit extract shown in Experimental Example 1. Although the MogV content in the "mixture of stevia extract and monk fruit extract" used in Table 4 is lower than that in the monk fruit extract used in Experimental Example 1 (50%), the same effect as that of the monk fruit extract used in Experimental Example 1 was obtained. This suggests that the alcohol sensation-imparting effect of the monk fruit extract is enhanced by combining it with stevia extract, which itself has no effect. Furthermore, it was confirmed that, similar to the monk fruit extract, the alcohol sensation-imparting effect of the mixture is unrelated to sweetness.

[0082] As shown in Table 5, it was confirmed that using a combination of monk fruit extract and acesulfame potassium as a test sample yielded a high alcohol sensation-imparting effect similar to that of monk fruit extract alone. As shown in Table 7, it was confirmed that using a mixture of monk fruit extract and stevia extract, further combined with acesulfame potassium, yielded a high alcohol sensation-imparting effect similar to that of the mixture of monk fruit extract and stevia extract alone.

[0083] As shown in Tables 6 and 7, it was confirmed that when monk fruit extract or a combination of monk fruit extract and stevia extract with sucralose was used as the test sample, an alcohol sensation-granting effect was obtained, although the effect was slightly reduced.

[0084] Experimental Example 3: Evaluation of the effect of imparting an alcoholic sensation to non-alcoholic beverages (Part 3) Based on the results obtained in Table 4 of Experimental Example 2, the proportions of RebA and MogV contained in the mixture of monk fruit extract and stevia extract were varied, and the effect of imparting an alcoholic sensation to non-alcoholic beverages was evaluated in the same manner as in Experimental Example 1. Non-alcoholic beverage A, the same as in Experimental Example 1, was used as the non-alcoholic beverage.

[0085] (1) Evaluation Method Similar to Experimental Example 1, various beverages (control beverage, positive control beverages 1 and 2, and test beverage) were prepared based on the formulations described in Table 8, and four panelists were asked to evaluate the alcohol sensation of the test samples.

[0086] [Table 8]

[0087] (2) Evaluation results The evaluation results are shown in Table 9. The results show the evaluation score for each panel and its average value. [Table 9] As shown in Table 9, it was confirmed that a high alcohol sensation imparted effect can be achieved by combining the stevia extract and monk fruit extract in a mixture such that the ratio of stevia extract to monk fruit extract, converted to the ratio of RebA to MogV respectively, is 99:1 to 50:50, preferably 99:1 to 60:40, and more preferably 98:2 to 70:30 (by mass ratio).

[0088] Experiment Example 4: Evaluation of the effect of imparting an alcoholic sensation to non-alcoholic beverages from various companies. Based on the results obtained in Experimental Examples 1-3, the effect of imparting an alcoholic sensation to non-alcoholic beverages was evaluated in the same manner as in Experimental Example 1, using beer-flavored non-alcoholic beverages from each company. The following beverages were used as non-alcoholic beverages.

[0089] (A) Non-alcoholic beverage A: Manufactured by Kirin Brewery Co., Ltd. Alcohol content 0.00% Carbon dioxide pressure 0.304 MPa (20℃) Ingredients: Malt, corn syrup, dietary fiber, rice fermentation extract, hops / carbonation, flavoring, acidulant, seasoning (amino acids), emulsifier Nutritional information (per 100mL): Energy 9kcal, Protein 0.1g, Fat 0g, Carbohydrates 2.2g (Sugars 2.0g, Dietary fiber 0-0.3g), Salt equivalent 0-0.02g, Purines 0-2.3mg (B) Non-alcoholic beverage B: Manufactured by Asahi Breweries, Ltd. Alcohol content 0.00% Carbon dioxide pressure 0.294 MPa (20℃) Ingredients: Dietary fiber, soy peptide, hops / carbonation, flavoring, acidulant, caramel color, antioxidant (vitamin C), sweetener (acesulfame K) Nutritional information (per 100mL): Energy 0kcal, Protein 0g, Fat 0g, Carbohydrates 0.4-1.4g (Sugars 0g, Dietary fiber 0.4-1.4g), Salt equivalent 0-0.04g, Purines 0-1.0mg (C) Non-alcoholic beverage C: Manufactured by Suntory Holdings Ltd. Alcohol content 0.00% Carbon dioxide pressure 0.275 MPa (20℃) Ingredients: Malt, hops / Carbonation, flavoring, acidulant, caramel color, vitamin C, bittering agent, sweetener (acesulfame K) Nutritional information (per 100mL): Energy 0kcal, Protein 0g, Fat 0g, Carbohydrates 0g, Dietary fiber 0-0.1g, Salt equivalent 0-0.02g, Purines 0g

[0090] Evaluation method and evaluation results Similar to Experimental Example 1, various beverages (control beverage, positive control beverages 1 and 2, and test beverage) were prepared based on the formulations described in Tables 10-12, and four panelists were asked to evaluate the alcohol sensation of the test samples. The scores evaluated by each panelist were discussed by the four panelists to arrive at the final result. The results are shown in Tables 10-12.

[0091] [Table 10] [Table 11] [Table 12] Non-alcoholic beverages A-C are all low-solubility carbonated beverages (low-solubility non-alcoholic beers) with an alcohol content of 0.00% and a carbon dioxide pressure of 0.27-0.31 MPa. However, as shown in Tables 10-12, when these were blended with monk fruit extract, monk fruit extract and acesulfame potassium, or monk fruit extract and stevia extract, they all produced a refreshing sensation and a cooling sensation from the mouth to the nasal cavity, as if they contained alcohol. Furthermore, it was confirmed that blending these ingredients enhanced the effervescence (fizz) in the mouth compared to the control beverages without these ingredients. From these findings, it can be concluded that monk fruit extract, and combinations of monk fruit extract and sweeteners such as acesulfame potassium, are useful for imparting and enhancing the alcohol sensation to any non-alcoholic beverage, especially low-solubility non-alcoholic beers (alcohol sensation imparting or enhancing agent). They are also useful for enhancing the fizz (fizz sensation enhancing agent).

[0092] Experimental Example 5: Evaluation of the effect of low-alcohol beverages on enhancing the sensation of alcohol. The effect of various high-intensity sweeteners (acesulfame potassium, sucralose, monk fruit extract, and monk fruit extract + stevia extract) on enhancing the alcohol sensation of low-alcohol beverages was evaluated. For the low-alcohol beverage, a non-alcoholic beverage A (used in Experimental Example 1) was prepared by adding 95% ethanol to achieve an alcohol content of 2%.

[0093] (1) Evaluation method The perceived alcohol content of the test beverage was assessed by having four panelists compare each control beverage, using the low-alcohol beverage as the "control beverage" and beverages to which 95% ethanol was added to the low-alcohol beverage to achieve alcohol content of 5% and 7% (positive control beverages 1 and 2), as "positive control beverages," similar to Experimental Example 1 described above. The formulations of the various beverages (control beverage, positive control beverages 1 and 2, and test beverage) are listed in Table 13.

[0094] [Table 13]

[0095] (2) Evaluation results The evaluation results are shown in Table 14. [Table 14] As shown in Table 14, it was confirmed that the alcohol sensation was significantly enhanced when monk fruit extract was added to low-alcohol beverages with an alcohol content of 2V / V% (test beverage 5-4). This effect was further enhanced when monk fruit extract was used in combination with acesulfame K (test sample 5-1), which does not itself enhance the alcohol sensation, or with high-intensity sweeteners such as stevia extract (test samples 5-5 to 5-7).

[0096] Experimental Example 6: Evaluation of the effect of imparting an alcoholic sensation to a shochu-flavored non-alcoholic beverage. We evaluated the effect of adding an alcoholic sensation to a shochu-flavored non-alcoholic beverage (Kozuru Zero, manufactured by Komasa Brewery) by adding various high-intensity sweeteners (acesulfame potassium, sucralose, monk fruit extract, monk fruit extract + stevia extract).

[0097] (1) Evaluation method The alcoholic sensation of the test beverage was assessed by having four panelists compare each control beverage, using the aforementioned non-alcoholic beverage (referred to as "non-alcoholic beverage B") as a "control beverage," and beverages to which 95% ethanol was added to the non-alcoholic beverage to achieve alcohol content of 2% and 5% (positive control beverages 1 and 2) as "positive control beverages," similar to Experimental Example 1 described above. The formulations of the various beverages (control beverage, positive control beverages 1 and 2, and test beverage) are listed in Table 15.

[0098] [Table 15]

[0099] (2) Evaluation results The evaluation results are shown in Table 16. [Table 16] As shown in Table 16, it was confirmed that adding monk fruit extract to a shochu-flavored non-alcoholic beverage could impart an alcoholic sensation (test beverage 6-4). This effect was further enhanced by combining monk fruit extract with high-intensity sweeteners such as acesulfame K (test sample 6-1), which does not itself impart an alcoholic sensation, or stevia extract (test samples 6-5 to 6-7).

Claims

1. An alcohol-feeding agent for non-alcoholic beverages, comprising Luo Han Guo extract as an active ingredient, An alcohol sensation imparting agent used in non-alcoholic beverages to provide a mogroside V content of 0.0001 to 0.0015% by mass.

2. An alcohol-feeling agent for non-alcoholic beverages, comprising a monk fruit extract and at least one selected from stevia extract and acesulfame potassium.

3. A non-alcoholic beverage containing the alcohol sensation imparted according to claim 1 or 2 in a proportion such that the mogroside V content is 0.0001 to 0.0015% by mass.

4. Furthermore, the non-alcoholic beverage according to claim 3 is a beverage containing carbon dioxide and / or a low-solubility beverage.

5. Non-alcoholic beverages, The monk fruit extract is formulated so that the mogroside V content is 0.0001 to 0.0015% by mass, or The mixture contains monk fruit extract and at least one selected from stevia extract and acesulfame potassium. A method for imparting an alcoholic sensation to a non-alcoholic beverage, characterized by the above.

6. The method according to claim 5, wherein the non-alcoholic beverage is further a beverage containing carbon dioxide and / or a low-solute beverage.

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