Non-alcoholic wine-flavored beverage

Abstract

To provide a non-alcoholic wine taste beverage having a complicated taste and a rich taste like a real wine given thereto or improved.SOLUTION: A non-alcoholic wine taste beverage contains naringin of 0.5 mg / 100 ml or more, with a total polyphenol content of 10 mg / 100 ml or more and 650 mg / 100 ml or less in terms of gallic acid.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 diversified consumer needs and growing 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-like flavored soft drink water having a rich wine-like 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 and rich flavors (body feel) characteristic of wine are often significantly inferior to those of wine-taste alcoholic beverages such as wine, and improvement is demanded. Further, even when organic acids are used as in Patent Document 1 described above, there is still room for improvement.

[0006] Therefore, the present invention aims to provide a non-alcoholic wine-flavored beverage that is given or enhanced with the complexity and richness characteristic of wine. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and revealed that naringin has a significant effect on the flavor of non-alcoholic wine-flavored beverages. Based on this finding, they discovered that by creating a non-alcoholic wine-flavored beverage containing 0.5 mg / 100 ml or more of naringin, and further having a total polyphenol content of 10 mg / 100 ml to 650 mg / 100 ml in terms of gallic acid, the complex and rich flavor characteristic of wine can be imparted or improved, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <8> That is the case. <1> A non-alcoholic wine-flavored beverage containing 0.5 mg / 100 ml or more of naringin, and with a total polyphenol content of 10 mg / 100 ml to 650 mg / 100 ml in terms of gallic acid. <2> The naringin content is 1 mg / 100 ml or more and 20 mg / 100 ml or less. <1> The non-alcoholic wine-flavored beverage described above. <3> The total polyphenol content, calculated on a gallic acid basis, is between 100 mg / 100 ml and 600 mg / 100 ml. <1> or <2> The non-alcoholic wine-flavored beverage described above. <4> Contains 50 mg / 100 ml to 500 mg / 100 ml of gallic acid. <1> ~ <3> A non-alcoholic wine-flavored beverage listed in any one of the following. <5> Contains 0.03g / 100ml or more of tartaric acid. <1> ~ <4> A non-alcoholic wine-flavored beverage listed in any one of the following. <6> Furthermore, it contains lactic acid, and the ratio of the lactic acid content to the tartaric acid content is 0.5 or more and 3.5 or less. <5> The non-alcoholic wine-flavored beverage described above. <7> A method for producing a non-alcoholic wine-flavored beverage, comprising the steps of: adding 0.5 mg / 100 ml or more of naringin; and ensuring that the total polyphenol content, in terms of gallic acid, is between 10 mg / 100 ml and 650 mg / 100 ml. <8> A method for imparting or improving the complexity and richness of a non-alcoholic wine-flavored beverage, characterized by containing 0.5 mg / 100 ml or more of naringin in the non-alcoholic wine-flavored beverage, and further ensuring that the total polyphenol content, in terms of gallic acid, is between 10 mg / 100 ml and 650 mg / 100 ml. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a non-alcoholic wine-flavored beverage that has been given or enhanced the complexity and richness of wine. [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") that contains 0.5 mg / 100 ml or more of naringin and a total polyphenol content in terms of gallic acid equivalent of 10 mg / 100 ml or more and 650 mg / 100 ml or less, 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] The non-alcoholic wine-flavored beverage of the present invention contains naringin (C). 27 H 32 O 14It contains 0.5 mg / 100 ml or more of naringin. This makes it possible to impart or improve the wine-like complexity and richness to a non-alcoholic wine-flavored beverage with a predetermined total polyphenol content. This naringin is a compound represented by the following formula (1), and is a type of flavonoid glycoside having a structure in which L-rhamnosyl-(α1→2)-glucose is β-bonded to the hydroxyl group at position 7 of naringenin (5,7,4'-trihydroxyflavanone). It is abundant in citrus fruits and is also called naringin. Note that grapes and grape juice, which are commonly used as raw materials for wine, do not usually contain this naringin. Furthermore, in the non-alcoholic wine-flavored beverage of the present invention, not only purified naringin (naringin preparation) but also naringin-containing raw materials such as extracts obtained by extracting from citrus peel etc. using one or more selected from the group consisting of water, hot water and ethanol as a solvent, or flavorings containing this, can be used. Citrus fruits rich in naringin include, for example, the peels of grapefruits and tanzero fruits. Furthermore, commercially available naringin (e.g., food additives) may also be used.

[0016] [ka]

[0017] In the non-alcoholic wine-taste beverage of the present invention, the content of naringin is 0.5 mg / 100 ml or more, preferably 1 mg / 100 ml or more, more preferably 1.5 mg / 100 ml or more, and even more preferably 2 mg / 100 ml or more. This is because it is easy to impart or improve the complex flavor and richness characteristic of wine. Also, it is possible to reduce the juice-like sweetness (especially the sweetness similar to grape juice) and make it easier to feel astringency. In a non-alcoholic wine-taste beverage, if it is designed such that the total polyphenol content becomes relatively high for the purpose of making the astringency stronger, etc., even if the astringency is strong, the richness, etc. will be felt weak (thin) and often will not result in a sufficiently satisfactory flavor. However, even in such a case, by setting the content of naringin within the above range, it is possible to obtain a non-alcoholic wine-taste beverage in which not only the astringency but also the complex flavor and richness characteristic of wine are sufficiently imparted or improved. The content of this naringin can be adjusted by using the above-described naringin preparations, naringin-containing raw materials, etc., and a plurality of these may be used in combination. And in the case of using a naringin preparation and a naringin-containing raw material in combination, or in the case of using a plurality of naringin-containing raw materials in combination, etc., it is adjusted so that the total amount of naringin derived from them is within the above-described range. The same applies hereinafter.

[0018] Also, in the non-alcoholic wine-taste beverage of the present invention, when the content of naringin is preferably adjusted to 20 mg / 100 ml or less, more preferably 15 mg / 100 ml or less, even more preferably 10 mg / 100 ml or less, and even more preferably 8 mg / 100 ml or less, it is very suitable because while maintaining the above-described complex flavor and richness characteristic of wine at a high level, it tends to be less likely to feel the off-flavors, bitterness, etc. derived from naringin.

[0019] Here, the content of naringin in the non-alcoholic wine-taste beverage of the present invention can be measured, for example, by appropriately diluting a sample and using a known method such as HPLC.

[0020] <000,095>Furthermore, the non-alcoholic wine-taste beverage of the present invention containing naringin in the amount as described above has a total polyphenol content in terms of gallic acid of 10 mg / 100 ml or more and 650 mg / 100 ml or less. In the present invention, by setting the total polyphenol content in terms of gallic acid within the above range together with a predetermined amount of naringin, a wine-like complex flavor and richness can be sufficiently imparted or improved, and furthermore, the juice-like sweetness can be reduced to make it easier to feel astringency. Also, when this total polyphenol content is designed to be relatively high, the astringency can be further enhanced. The total polyphenol content in terms of gallic acid is more preferably 50 mg / 100 ml or more, still more preferably 100 mg / 100 ml or more, still more preferably 130 mg / 100 ml or more, still more preferably 150 mg / 100 ml or more, and still more preferably 200 mg / 100 ml or more. Also, the upper limit is preferably 600 mg / 100 ml or less, more preferably 550 mg / 100 ml or less, still more preferably 510 mg / 100 ml or less, still more preferably 450 mg / 100 ml or less, still more preferably 400 mg / 100 ml or less, and still more preferably 350 mg / 100 ml or less, because it is easy to keep a high wine-like complex flavor, richness and roundness of taste. For example, the total polyphenol content in terms of gallic acid may be 100 mg / 100 ml or more and 600 mg / 100 ml or less.

[0021] The "total polyphenol content in terms of gallic acid" is measured based on the method for measuring total phenol described in VLSingleton, and C. Kramer. Am. J. Enol. And Vitic. 22:161-166 (1971). Specifically, 1 mL of a sample solution diluted to a polyphenol concentration of 10-50 mg / L is mixed with 5 mL of a 10-fold diluted phenol reagent (Folin-Ciocalteu's reagent), then 4 mL of a 75 g / L sodium carbonate solution is added, and the mixture is reacted at room temperature for 2 hours. The absorbance at 765 nm is measured using a spectrophotometer, and distilled water is used as a control. An aqueous solution of anhydrous gallic acid at 10-50 mg / L is used as a calibration curve, and the value in terms of gallic acid is determined as the total polyphenol concentration. Therefore, this total polyphenol content in terms of gallic acid also includes the naringin content mentioned above, expressed as a gallic acid equivalent value.

[0022] Furthermore, gallic acid (C7H6O5) is a compound represented by the following formula (2), and is a type of polyphenol that has the basic structure of hydrolyzable tannins, found in galls, gallnuts, tea leaves, and brewed wine.

[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, peonidin, petunidin, delphinidin, and malvidin. Specific examples of flavanones include naringin (mentioned above), 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 50 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. The gallic acid content is even more preferable if it is 100 mg / 100 ml or more, 130 mg / 100 ml or more, 150 mg / 100 ml or more, and 200 mg / 100 ml or more. The upper limit is preferably 500 mg / 100 ml or less, more preferably 460 mg / 100 ml or less, even more preferably 400 mg / 100 ml or less, even more preferably 350 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 content 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, 80% or less, 70% or less, or 60% 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] While not limited to these, in the non-alcoholic wine-flavored beverage of the present invention, the ratio of naringin content to total polyphenol content in terms of gallic acid (naringin content / total polyphenol content) is preferably 0.002 or higher, more preferably 0.004 or higher, more preferably 0.007 or higher, more preferably 0.01 or higher, more preferably 0.02 or higher, and more preferably 0.04 or higher, with an upper limit of 1.0 or less, more preferably 0.5 or less, and more preferably 0.3 or less, as this results in a more desirable balance of wine-like complexity and richness with other flavors such as astringency. Furthermore, when gallic acid is included as a polyphenol, the ratio of naringin content to gallic acid content (naringin content / gallic acid content) is preferably 0.003 or higher, more preferably 0.004 or higher, more preferably 0.007 or higher, and more preferably 0.01 or higher, as this tends to result in a more desirable richness and astringency. Furthermore, this upper limit may be 50 or less, 20 or less, 10 or less, 5.0 or less, and 1.0 or less.

[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. In particular, a non-alcoholic wine-flavored beverage containing tartaric acid is highly preferable because it easily enhances the complexity of the flavor, including the acidity characteristic of wine. 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.

[0029] For example, the non-alcoholic wine-flavored beverage of the present invention is very preferably made with a tartaric acid content of 0.03 g / 100 ml or more, more preferably 0.05 g / 100 ml or more, and even more preferably 0.1 g / 100 ml or more. The upper limit may be 1 g / 100 ml or less, even more preferably 0.5 g / 100 ml or less, and even more preferably 0.3 g / 100 ml or less.

[0030] Furthermore, it is more preferable that the non-alcoholic wine-flavored beverage of the present invention contains lactic acid along with tartaric acid. This is because it is easier to create a non-alcoholic wine-flavored beverage that has a wine-like fermented flavor. Moreover, it is preferable that the ratio of the lactic acid content to the tartaric acid content (lactic acid content / tartaric acid content) is between 0.5 and 3.5. In non-alcoholic wine-flavored beverages, increasing the total polyphenol content may reduce the roundness of the flavor, but by including tartaric acid and lactic acid and keeping the ratio of lactic acid content to tartaric acid content within the above range, it is possible to create a non-alcoholic wine-flavored beverage that maintains the complexity and richness of wine while also maintaining a roundness of flavor (less astringency).

[0031] The lower limit of this ratio is more preferably 0.6 or higher, even more preferably 0.7 or higher, and even more preferably 0.8 or higher. The upper limit is more preferably 3.0 or lower, even more preferably 2.8 or lower, and even more preferably 2.6 or lower. The lactic acid content may be, for example, 0.03 g / 100 ml or higher, and may be 0.05 g / 100 ml or higher. The upper limit may be 0.5 g / 100 ml or lower, and even more preferably 0.3 g / 100 ml or lower. Furthermore, this lactic acid is preferably L-lactic acid, which is relatively abundant in nature, but D-lactic acid or DL-lactic acid may also be used.

[0032] 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.

[0033] 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.

[0034] 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 naringin, polyphenols, etc., mentioned above makes it easier to impart or improve the wine-like complexity and richness. 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 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.

[0035] 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.

[0036] 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).

[0037] The present invention provides a method for producing a non-alcoholic wine-flavored beverage that includes the steps of: including 0.5 mg / 100 ml or more of naringin, that is, ensuring that the naringin content in the resulting non-alcoholic wine-flavored beverage is 0.5 mg / 100 ml or more; and ensuring that the total polyphenol content in terms of gallic acid is 10 mg / 100 ml or more and 650 mg / 100 ml or less, that is, ensuring that the total polyphenol content in terms of gallic acid in the resulting non-alcoholic wine-flavored beverage is 10 mg / 100 ml or more and 650 mg / 100 ml or less. Otherwise, the method can follow the conventional methods for producing non-alcoholic beverages and is not particularly limited. Note that these steps include the steps of including naringin and polyphenols (including naringin-containing raw materials and polyphenol-containing raw materials) and the steps of adjusting the naringin content and total polyphenol content to a predetermined range, and these may be separate steps (not consecutive steps). For example, one method involves mixing naringin preparations, grape juice, sugars, organic acids, and flavorings with a base of pure water to adjust the volume, and then filtering, sterilizing, and homogenizing the product as needed.

[0038] Furthermore, this manufacturing method may include, if necessary, steps such as adding 50 mg / 100 ml to 500 mg / 100 ml of gallic acid, adding 0.03 g / 100 ml or more of tartaric acid, and adjusting the ratio of lactic acid content to tartaric acid content to 0.5 to 3.5. In addition, the content of naringin and other elements may be further adjusted to fall within the more preferable ranges mentioned above.

[0039] 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.

[0040] The non-alcoholic wine-flavored beverage of the present invention, having the above-described structure, is endowed with or enhanced wine-like complexity and body. Furthermore, despite being a non-alcoholic beverage, it has reduced juice-like sweetness, making it easier to perceive a wine-like astringency, and resulting in an overall superior flavor. The above effects are particularly pronounced in red wine-flavored beverages (non-alcoholic red wine-flavored beverages).

[0041] Furthermore, the present invention can also be described as providing a method for imparting or improving the complexity and richness of a non-alcoholic wine-flavored beverage, characterized by including 0.5 mg / 100 ml or more of naringin in the non-alcoholic wine-flavored beverage, and further setting the total polyphenol content in terms of gallic acid to 10 mg / 100 ml or more and 650 mg / 100 ml or less, that is, setting the naringin content in the non-alcoholic wine-flavored beverage to 0.5 mg / 100 ml or more and the total polyphenol content in terms of gallic acid to 10 mg / 100 ml or more and 650 mg / 100 ml or less.

[0042] 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]

[0043] <Preparation and sensory evaluation of non-alcoholic wine-flavored beverages> Using grape juice (concentrated juice), sugars (fructose-glucose liquid sugar), naringin, 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 non-alcoholic wine-flavored beverage samples (Samples 1-5, all red wine flavored and designed to have an alcohol content of less than 0.5 v / v%) such that the resulting samples had the juice content, fruit juice-derived polyphenol content, naringin content, and L-tartaric acid content (including that derived from fruit juice) listed in the upper part of Table 1 below. In Table 1 below, "Fruit Juice Content (%)" refers to the fruit juice content of the non-alcoholic wine-flavored beverage sample in terms of straight fruit juice equivalent relative to the total mass. "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. Therefore, in these cases, the sum of this "Fruit Juice-Derived Polyphenols (mg / 100ml)" and the polyphenol content in terms of gallic acid equivalent obtained from the naringin content mentioned above represents the total polyphenol content in terms of gallic acid equivalent for each sample. Sample 1 was a sample without added naringin.

[0044] Similarly, non-alcoholic wine-flavored beverage samples (Samples 6-11, all red wine-flavored and designed to have an alcohol content of less than 0.5 v / v%) were prepared using grape juice (concentrated juice), sugars (fructose-glucose liquid sugar), gallic acid, naringin, organic acids (L-tartaric acid, lactic acid), and flavoring (wine flavor) as raw materials. These were added in predetermined amounts to pure water and mixed to obtain the samples such that the fruit juice content, fruit juice-derived polyphenol content, gallic acid added amount, naringin content, L-tartaric acid content (including that derived from fruit juice), and lactic acid content were as listed in the upper section of Table 2 below. Note that the "fruit juice content (%)" and "fruit juice-derived polyphenols (mg / 100ml)" in Table 2 below are the same as above, and "gallic acid (mg / 100ml)" is the amount of gallic acid added per 100ml of the non-alcoholic wine-flavored beverage sample. Therefore, in these cases, the sum of "fruit juice-derived polyphenols (mg / 100ml)" and "gallic acid (mg / 100ml)" plus the polyphenol content in terms of gallic acid obtained from the naringin content mentioned above represents the total polyphenol content in terms of gallic acid for each sample. Sample 6 was a sample without added naringin.

[0045] Then, five trained panelists with sensory discrimination abilities evaluated each sample based on the following criteria, assessing its body, wine-like complexity, grape juice-like sweetness (tannins), roundness of flavor (samples 6-11 only), and overall evaluation as a wine-flavored beverage.

[0046] [Thickness evaluation criteria] 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).

[0047] [Evaluation criteria for wine's characteristic complexity] The wine-like complexity in Sample 1 was assigned a rating of -2 (very weak), and comparative sensory evaluations were performed on a 5-point scale from -2 (very weak (equivalent to Sample 1)) to 2 (very strong) in comparison to Sample 1.

[0048] [Criteria for evaluating the sweetness of grape juice-like products] In Sample 1, the sweetness and astringency of the grape juice-like flavor were assigned a score of 2 (no astringency detected, very strong grape juice-like sweetness). In comparison to Sample 1, comparative sensory evaluations were performed on a 5-point scale from -2 (very good astringency detected, very weak grape juice-like sweetness) to 2 (equivalent to Sample 1). In this category, a lower score indicates a higher evaluation.

[0049] [Evaluation criteria for the smoothness of flavor] The roundness of flavor in Sample 6 was assigned a rating of -1 (not very noticeable), and in comparison to Sample 6, each sample was evaluated using a 5-point scale ranging from -2 (not noticeable at all) to 2 (very noticeable).

[0050] [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).

[0051] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 and Table 2 below. From these results, it was found that samples 2-5, 7-8, and 10-11, which contain 1 mg / 100 ml or more of naringin and have a total polyphenol content in terms of gallic acid between 50 mg / 100 ml and 650 mg / 100 ml, all showed improved body and wine-like complexity compared to sample 1. At the same time, the grape juice-like sweetness was reduced, and the astringency was perceived more favorably. Overall evaluations as wine-flavored beverages were generally higher, and it was clear that these were non-alcoholic wine-flavored beverages with desirable aromas and flavors. Furthermore, it was found that by creating a non-alcoholic wine-flavored beverage containing a predetermined amount of naringin and a total polyphenol content in terms of gallic acid equivalent between 200 mg / 100 ml and 650 mg / 100 ml, the grape juice-like sweetness was further reduced while maintaining a high level of body and wine-like complexity, and the astringency also became more desirable (Samples 7-8). It was also shown that by creating a non-alcoholic wine-flavored beverage containing predetermined amounts of tartaric acid and lactic acid, it was possible to maintain a high level of body, wine-like complexity, and roundness of flavor even with a certain level of total polyphenol content, and to maintain a high balance of aroma and flavor, including astringency (Samples 10-11).

[0052] [Table 1]

[0053] [Table 2]

Claims

1. A non-alcoholic wine-flavored beverage containing naringin at a concentration of 0.5 mg / 100 ml to 20 mg / 100 ml, and further comprising a total polyphenol content of 200 mg / 100 ml to 650 mg / 100 ml in terms of gallic acid, with gallic acid content accounting for 10% by mass or more of the total polyphenol content.

2. The non-alcoholic wine-flavored beverage according to claim 1, wherein the naringin content is 1 mg / 100 ml or more and 20 mg / 100 ml or less.

3. The non-alcoholic wine-flavored beverage according to claim 1 or 2, wherein the total polyphenol content, calculated on a gallic acid basis, is 200 mg / 100 ml or more and 600 mg / 100 ml or less.

4. A non-alcoholic wine-flavored beverage according to any one of claims 1 to 3, containing 50 mg / 100 ml or more and 500 mg / 100 ml or less of the gallic acid.

5. A non-alcoholic wine-flavored beverage according to any one of claims 1 to 4, containing 0.03 g / 100 ml or more of tartaric acid.

6. The non-alcoholic wine-flavored beverage according to claim 5, further containing lactic acid, wherein the ratio of the lactic acid content to the tartaric acid content is 0.5 or more and 3.5 or less.

7. A method for producing a non-alcoholic wine-flavored beverage, comprising the steps of: adding naringin in an amount of 0.5 mg / 100 ml or more and 20 mg / 100 ml or less; and ensuring that the total polyphenol content in terms of gallic acid is 200 mg / 100 ml or more and 650 mg / 100 ml or less, and that the proportion of gallic acid content in the total polyphenol content is 10% by mass or more.

8. A method for imparting or improving the complexity and richness of a non-alcoholic wine-flavored beverage, characterized by containing naringin at a concentration of 0.5 mg / 100 ml to 20 mg / 100 ml, and further having a total polyphenol content in terms of gallic acid at a concentration of 200 mg / 100 ml to 650 mg / 100 ml, with the proportion of gallic acid content in the total polyphenol content being 10% by mass or more.

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