Beverages, alcohol sensation imparting and / or enhancing agents, and methods for imparting and / or enhancing alcohol sensation.

Abstract

To provide a beverage having an alcoholic feeling imparted and / or enhanced; an agent for imparting an alcoholic feeling to a beverage and / or enhancing the alcoholic feeling; and a method for imparting an alcoholic feeling to a beverage and / or enhancing the alcoholic feeling.SOLUTION: A beverage contains one or more compounds selected from the group consisting of 3-(4-hydroxy-3-methoxyphenyl) propionic acid and 3,4-dihydroxycinnamic acid of 1-50 mg / 100 mL in total, with an alcohol content of less than 2 v / v%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages, alcohol-imparting and / or enhancing agents, and methods for imparting and / or enhancing an alcohol sensation.

Background Art

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

[0003] In response to the above problems, a method of imparting or enhancing an alcohol sensation by blending a Lacanca extract has been proposed heretofore (see, for example, Patent Document 1).

[0004] However, the above-proposed technology cannot be said to be able to impart and / or enhance the alcohol sensation to a level that sufficiently satisfies the beverage, and further improvement is required.

[0005] The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid (English name: 3-(4-Hydroxy-3-methoxyphenyl)propionic acid). It is known that when certain lactic acid bacteria are cultured in a medium containing specific components, the compound is detected (see, for example, Patent Document 2).

Chemical formula

[0006] The compound represented by the structural formula (1) is an active ingredient such as a dipeptidyl peptidase IV activity inhibitor, and is a very useful ingredient that can be incorporated into foods and beverages for inhibiting dipeptidyl peptidase IV activity (see, for example, Patent Document 3). However, it is not known that the compound represented by the structural formula (1) can impart and / or enhance the alcoholic taste to beverages.

[0007] The compound represented by the structural formula (2) below is called 3,4-dihydroxyhydrocinnamic acid. [ka]

[0008] The compound represented by the structural formula (2) is a compound found in plants such as grapes, and is known to reduce IL-6 production in mice by downregulating DNMT1 expression and inhibiting DNA methylation of the IL-6 gene. However, it is not known that the compound represented by structural formula (2) can impart and / or enhance the alcoholic taste to beverages. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2021-040622 [Patent Document 2] Japanese Patent Publication No. 2014-003929 [Patent Document 3] Japanese Patent Publication No. 2020-055887 [Overview of the project] [Problems that the invention aims to solve]

[0010] The present invention aims to solve the above-mentioned conventional problems and achieve the following objectives. That is, the present invention aims to provide a beverage with imparted and / or enhanced alcohol sensation, an alcohol sensation imparting and / or enhancing agent for imparting and / or enhancing alcohol sensation to a beverage, and a method for imparting and / or enhancing alcohol sensation to a beverage.

Means for Solving the Problems

[0011] As a result of intensive studies by the present inventors to solve the above problems, it has been found that with regard to imparting and / or enhancing the alcohol sensation in a beverage, the compounds represented by the following structural formula (1) and the compounds represented by the following structural formula (2) have excellent effects.

Chemical formula

Chemical formula

[0012] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> Containing a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of the compounds represented by the following structural formula (I) and the compounds represented by the following structural formula (II), A beverage characterized by having an alcohol content of less than 2 v / v%.

Chemical formula

Chemical formula

Chemical formula

Chemical formula

Chemical formula

Chemical formula

Advantages of the Invention

[0013] According to the present invention, the above-mentioned various problems in the prior art can be solved, and the above-mentioned object can be achieved, and it is possible to provide a beverage with an imparted and / or enhanced alcohol sensation, an alcohol-imparting and / or enhancing agent for imparting and / or enhancing the alcohol sensation to a beverage, and a method for imparting and / or enhancing the alcohol sensation to a beverage.

Embodiments for Carrying Out the Invention

[0014] (Beverage) The beverage of the present invention has an alcohol content of less than 2 v / v% (volume %), and at least contains one or more compounds selected from the group consisting of the compound represented by the structural formula (1) and the compound represented by the structural formula (2) (hereinafter sometimes referred to as the "component (A)"), and may further contain other components as necessary.

[0015] ]> <(Component (A))> The aforementioned component (A) is one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2). The aforementioned component (A) may be the compound represented by structural formula (1) alone, the compound represented by structural formula (2) alone, or a combination of both.

[0016] - Compound represented by structural formula (1) - The compound represented by the following structural formula (1) is named 3-(4-hydroxy-3-methoxyphenyl)propionic acid (English name: 3-(4-Hydroxy-3-methoxyphenyl)propionic acid) (hereinafter sometimes referred to as "HMPA"). [ka]

[0017] The compound represented by structural formula (1) is a known compound, and commercially available products may be used, or products manufactured by known methods may be used.

[0018] - Compound represented by structural formula (2) - The compound represented by the structural formula (2) below is called 3,4-dihydroxyhydrocinnamic acid. [ka]

[0019] The compound represented by structural formula (2) is a known compound, and commercially available products may be used, or products manufactured by known methods may be used.

[0020] The total content of component (A) in the beverage is not particularly limited as long as it is between 1 and 50 mg / 100 mL, and can be appropriately selected depending on the purpose. When using two compounds as component (A), there are no particular restrictions on the ratio (mass ratio) of the amounts of each compound used, and they can be appropriately selected according to the purpose.

[0021] There are no particular restrictions on the method for measuring the content of the compound represented by structural formula (1) in a beverage, and any known method can be appropriately selected. For example, it can be measured by high-performance liquid chromatography (HPLC) under the following conditions. -HPLC conditions- • Column: COSMOSIL 3PBr Packed Column (manufactured by Nakalai Tesque Co., Ltd.) • Guard column: COSMOSIL 3PBr Guard Cartridge (manufactured by Nakalai Tesque Co., Ltd.) COSMOSIL Guard Cartridge Holder (manufactured by Nakalai Tesque Co., Ltd.) COSMOSIL Column Connecting Tube (manufactured by Nakarai Tex Co., Ltd.) Mobile phase: A) Methanol:Water:Formic acid = 500:500:1 B) methanol Standard solution analysis) 0-10min (100%A) (During sample solution analysis) 0-10 min (100% A), 10.01-24 min (100% B) 24.01-38 min (100% A) • Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 1.0mL / min • Detection conditions: UV280nm

[0022] Furthermore, there are no particular restrictions on the method for measuring the content of the compound represented by structural formula (2) in the beverage, and a known method can be appropriately selected. For example, it can be measured by HPLC under the following conditions. -HPLC conditions- • Column: WakosilII 5C18HG (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase: A) Water:trifluoroacetic acid = 1000:1 B) Acetonitrile 0-12 min (82% A), 12-20 min (82% A → 75% A), 20-35 min (75% A → 70% A), 35-40 min (70% A), 40-50 min (10% A), 50-65 min (82% A) • Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 0-40min(1.0mL / min), 40-55 min (1.4 mL / min), 55-65 min (1.0 mL / min) • Detection conditions: UV280nm

[0023] <Other ingredients> Other ingredients in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and ingredients that can be used in the beverage can be appropriately selected according to the purpose. Examples include sweeteners, amino acids, acidulants, flavorings, vitamins, minerals, colorants, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, and dietary fiber. These may be used individually or in combination of two or more. The beverage preferably further contains the sweetener in such a way that its effects can be further enhanced. There are no particular restrictions on the content of other ingredients in the aforementioned beverage, and they can be appropriately selected depending on the purpose.

[0024] -sweetener- There are no particular restrictions on the sweeteners mentioned above, and they can be appropriately selected depending on the purpose. Examples include high-intensity sweeteners and sugar alcohols.

[0025] In this specification, "high-intensity sweetener" means an artificial or natural sweetener that has a sweetness level 10 to 1000 times greater than that of sucrose. Here, sweetness level refers to the degree of sweetness relative to the sweetness of sucrose, and can generally be determined by a sensory evaluation panel, comparing the concentration of a test sweetener that exhibits the same level of sweetness with a sucrose solution of a certain concentration (e.g., a 10% by weight sucrose solution). The sweetness levels of high-intensity sweeteners are known to those skilled in the art; for example, one can refer to "Latest Soft Drinks" (Korin Co., Ltd.). For example, if the sweetness level of a 1% by weight sucrose solution is set to 1, the sweetness level of acesulfame potassium is approximately 200, and the sweetness level of sucralose is approximately 600. There are no particular restrictions on high-intensity sweeteners, and they can be appropriately selected depending on the purpose. Examples include sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, sodium saccharin, licorice, monk fruit, neotame, mavinrin, blazein, monellin, glycyrrhizin, alitame, neotame, cyclamate, dulcin, and neohesperidin. Among these, sucralose, acesulfame potassium, and stevia are preferred from the viewpoint of their remarkable effects.

[0026] There are no particular restrictions on the sugar alcohols mentioned above, and they can be appropriately selected depending on the purpose. Examples include xylitol, erythritol, sorbitol, reduced palatinose (palatinitol), maltitol, isomaltitol, mannitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, reduced starch syrup, maltotetraitol, and maltotriitol. Among these, erythritol, reduced maltose syrup, and reduced starch syrup are preferred from the viewpoint of their remarkable effects.

[0027] The aforementioned sweeteners may be used individually or in combination of two or more. The aforementioned sweetener is a known compound, and commercially available products may be used, or products manufactured by known methods may be used. Furthermore, the sweetener may also be used in the form of a plant extract. There are no particular restrictions on the total amount of the sweetener in the beverage, and it can be appropriately selected depending on the purpose. There are no particular restrictions on the total content of the high-intensity sweetener in the beverage, and it can be appropriately selected depending on the purpose, but it is preferably 0.0001% by mass (w / v) or more, more preferably 0.0005% by mass (w / v) or more, and even more preferably 0.001% by mass (w / v) or more. Furthermore, from the viewpoint of flavor, the content is preferably 5% by mass (w / v) or less, more preferably 1% by mass (w / v) or less, even more preferably 0.1% by mass (w / v) or less, and particularly preferably 0.05% by mass (w / v) or less. There are no particular restrictions on the total content of the sugar alcohol in the beverage, and it can be appropriately selected depending on the purpose, but it is preferably 0.001% by mass (w / v) or more, more preferably 0.01% by mass (w / v) or more, and even more preferably 0.1% by mass (w / v) or more. Furthermore, from the viewpoint of flavor, the content is preferably 5% by mass (w / v) or less.

[0028] There are no particular restrictions on the method for measuring the sweetener content in beverages; any known method can be appropriately selected and used, for example, by liquid chromatography.

[0029] <Beverage> The type of beverage is not particularly limited as long as it has an alcohol content of less than 2v / v%, and can be appropriately selected according to the purpose, for example, non-alcoholic beverages and low-alcohol beverages. The beverage may contain carbon dioxide or not. Jelly drinks are also included in the beverage. The beverage may be colorless or colored, transparent or not transparent.

[0030] The term "non-alcoholic beverage" refers to a beverage that is substantially free of alcohol. Specifically, it includes beverages with an alcohol content of 0.00 v / v% to beverages with an alcohol content of 0.05 v / v% or less, which is considered to be approximately the same as the trace amounts of alcohol found in natural fruit juice. The term "non-alcoholic beverage" includes soft drinks and alcohol-flavored beverages. The aforementioned alcohol-flavored beverage refers to a beverage that does not contain alcohol or has an extremely low alcohol content, but has a flavor or taste similar to that of an alcoholic beverage. There are no particular restrictions on the aforementioned alcohol-flavored beverage, and it can be appropriately selected depending on the purpose. Examples include 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, and highball-flavored beverages.

[0031] In this specification, the term "low-alcohol beverage" means a beverage with an alcohol content greater than 0.05 v / v% and less than 2 v / v%. There are no particular restrictions on the low-alcohol beverage, and it can be appropriately selected depending on the purpose. Examples include brewed alcoholic beverages such as beer, fruit wine, and sake; distilled spirits such as shochu, whiskey, and brandy; mixed alcoholic beverages such as liqueurs made by mixing distilled spirits with auxiliary ingredients such as sugars; 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"), which are alcoholic beverages with an alcohol content greater than 0.05 v / v% and less than 2 v / v%.

[0032] Among the beverages mentioned above, beer-flavored beverages are preferred. In this specification, a beer-flavored beverage means a beverage that has a taste and aroma similar to the 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 that are fermented by yeast using a carbon source, a nitrogen source, and water as raw materials. The beer-flavored alcoholic beverages include beer, sparkling beer, 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 beer that uses malt as a raw material (for example, liqueur-type new genre beverages classified as "liqueurs (sparkling) (1)" under the Liquor Tax Law). Among the beer-flavored beverages mentioned above, beer-flavored non-alcoholic beverages that do not contain substantially alcohol (non-alcoholic beer) are preferred. 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.

[0033] The alcohol content (v / v%) in beverages can be measured according to the methods described in the National Tax Agency's prescribed analytical methods (National Tax Agency Instruction No. 1 of January 11, 1961, amended by National Tax Agency Instruction No. 6 of 2007). Specifically, the following methods can be used to measure the alcohol content for beverages with added sugars such as sucrose and those without added sugars.

[0034] -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.

[0035] -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.

[0036] The density of the analytical sample prepared as described above at 15°C is measured using a vibrating densimeter, and the alcohol content can be determined by converting it using "Table 2: Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," which is an appendix to the National Tax Agency's prescribed analytical method. If the alcohol content in the beverage is so small that it cannot be quantified by the National Tax Agency's prescribed analytical method, it can be analyzed using gas chromatography.

[0037] The beverage may be a sparkling beverage. Sparkling beverages are preferred because they offer a refreshing sensation through the combination of alcoholic taste (lightness, coolness) and effervescence. In this specification, the 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 added. The sparkling beverage preferably includes beer-flavored beverages.

[0038] There are no particular restrictions on the carbon dioxide pressure in the aforementioned effervescent beverage, and it can be appropriately selected depending on the purpose. However, when measured at 20°C, 0.05 to 0.4 MPa is preferred, and 0.13 to 0.35 MPa is more preferred. Beverages with a gas pressure of less than 0.05 MPa at 20°C are called non-carbonated beverages.

[0039] Carbon dioxide pressure can be measured, for example, according to the gas pressure analysis method for beer specified in the National Tax Agency's prescribed analytical method. Specifically, for samples in containers that can be used with a perforation pressure gauge, such as crown caps, screw caps, or corks, the sample is immersed in a 20°C water bath for 30 minutes while shaking the sample occasionally. Then, a perforation pressure gauge is attached, the needle is inserted, and the pressure is read by gently shaking the container.

[0040] There are no particular restrictions on the method of incorporating carbon dioxide into a beverage, and a suitable method can be selected depending on the purpose. Examples include dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a carbonator from Zuhenhagen, spraying the beverage into a tank filled with carbon dioxide to allow the beverage to absorb the carbon dioxide, and mixing the beverage with carbonated water. The carbon dioxide pressure can be adjusted using these means as appropriate.

[0041] There are no particular restrictions on the concentration of soluble solids in the beverage, and it can be appropriately selected depending on the purpose, for example, it can be 0.01 to 35%. In this specification, the concentration of soluble solids corresponds to the Brix value obtained using a sugar meter or refractometer. The Brix value is the value obtained by converting the refractive index measured at 20°C into mass / mass percent of the sucrose solution based on the ICUMSA (International Committee for Uniform Methods of Sugar Analysis) conversion table (unit: "°Bx", "%", or "degrees").

[0042] The aforementioned beverage is a beverage in which the sensation of alcohol has been added and / or enhanced. Therefore, as a beverage consumed with the expectation of an alcoholic sensation, it is superior from the user's perspective to provide a ready-to-drink (RTD) form that can be stored at room temperature for a long period of time and is immediately drinkable.

[0043] The beverage may be a packaged beverage obtained after heat sterilization. There are no particular restrictions on the type of container, and they can be appropriately selected according to the purpose. Examples include plastic containers such as polyethylene terephthalate (PET), polyethylene, and polypropylene; glass containers; metal containers; and paper containers. There are no particular restrictions on the capacity of the container, and it can be appropriately selected according to the purpose, for example, 100 mL to 2 L.

[0044] There are no particular limitations on the method for producing the beverage of the present invention, and any known method for producing beverages can be appropriately selected. For example, one method is to produce the beverage by blending component (A) and, if necessary, other components during the beverage production process. Alternatively, the beverage of the present invention can also be produced by adding component (A) and, if necessary, other components to a beverage produced by a known method. There are no particular restrictions on the order in which the various components are blended, and they can be appropriately selected according to the purpose. Furthermore, the production of the beverage of the present invention may include a step of adjusting the content of the various components.

[0045] Furthermore, for example, beer-flavored beverages can be manufactured by a brewing process in which malt raw materials, water, and various additives as needed are mixed to saccharify the malt raw materials, the saccharified liquid is filtered to obtain wort, and hops are added, boiled, cooled, etc. as needed to obtain a pre-fermentation liquid, and brewer's yeast is added to the pre-fermentation liquid to ferment it. In addition, 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.

[0046] 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.

[0047] Furthermore, the beverage of the present invention can be packaged as a beverage after undergoing sterilization or other processes as necessary. For example, sterilized packaged beverages can be produced by methods such as heat sterilization after filling the beverage into a container, or by sterilizing the beverage and then filling it into a container in a sterile environment. The heat sterilization process can be carried out under the sterilization conditions specified in the Food Sanitation Act. There are no particular restrictions on the sterilizer, and it can be appropriately selected according to the purpose. For example, tube-type sterilizers, plate-type sterilizers, FP (Flash Pastrization) plate-type sterilizers, UHT (Ultra High Temperature) sterilizers, etc., can be used. There are no particular restrictions on the heating temperature or processing time, and they can be appropriately selected depending on the type of beverage. Typically, heating is performed at 60-150°C for 1 second to 30 minutes.

[0048] The beverages of the present invention are provided with and / or enhanced alcoholic sensations, and in the case of non-alcoholic beverages that substantially contain no alcohol, they can give drinkers the sensation of drinking an alcoholic beverage without adding or increasing the amount of alcohol. Furthermore, in the case of low-alcohol beverages with an alcohol content of less than 2v / v%, they can give drinkers the sensation of drinking a higher-concentration alcoholic beverage without increasing the amount of alcohol.

[0049] (Alcohol sensation imparted and / or enhancer) The alcohol sensation imparting and / or enhancing agent of the present invention is used in beverages with an alcohol content of less than 2 v / v%, and contains at least one compound selected from the group consisting of (A) the compound represented by structural formula (1) and the compound represented by structural formula (2), and optionally contains other components.

[0050] The alcohol sensation imparting and / or enhancing agent of the present invention imparts and / or enhances the alcohol sensation to a beverage. In this specification, "alcohol sensation" refers to the sensation felt when a beverage is taken into the mouth and swallowed (drank), and is the sensation that is normally felt due to alcohol when drinking an alcohol-containing beverage. Specifically, it means the refreshing sensation felt due to the lightness in the oral cavity and / or the volatile sensation that escapes from the oral cavity to the nasal cavity.

[0051] In this specification, imparting an alcoholic sensation means imparting the above-mentioned lightness and / or refreshing sensation to a non-alcoholic beverage. As a result, a drinker of a non-alcoholic beverage can be given the sensation of drinking a beverage that contains alcohol, even though the beverage does not contain alcohol.

[0052] In this specification, enhancing the alcohol sensation means further enhancing the lightness and / or refreshing sensation described above that is imparted to a non-alcoholic beverage. Furthermore, enhancing the alcohol sensation also includes increasing the lightness felt in the mouth and / or the refreshing sensation that passes from the mouth to the nasal cavity due to alcohol in beverages containing less than 2 v / v%, thereby making it feel as if the alcohol concentration of the beverage has increased. As a result, the drinker may be given the sensation of drinking an alcoholic beverage with a higher alcohol content than indicated.

[0053] In this specification, "alcohol" means ethanol.

[0054] <(A) component> The aforementioned component (A) is one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2). The aforementioned component (A) may be the compound represented by structural formula (1) alone, the compound represented by structural formula (2) alone, or a combination of both.

[0055] - Compound represented by structural formula (1) - The compound represented by the above structural formula (1) is the same as the compound represented by structural formula (1) described in the (Beverages) section above.

[0056] There are no particular restrictions on the content of the compound represented by the structural formula (1) in the alcohol sensation imparting and / or enhancing agent, and it can be appropriately selected depending on the amount used.

[0057] - Compound represented by structural formula (2) - The compound represented by structural formula (2) is the same as the compound represented by structural formula (2) described in the (Beverages) section above.

[0058] There are no particular restrictions on the content of the compound represented by structural formula (2) in the alcohol sensation imparting and / or enhancing agent, and it can be appropriately selected depending on the amount used.

[0059] <Other ingredients> Other components in the alcohol sensation imparting and / or enhancing agent are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include excipients, moisture-proofing agents, preservatives, fortifiers, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, and components used in food and beverages. These may be used individually or in combination of two or more. Among the other ingredients mentioned above, it is preferable to further include the sweetener mentioned above, as this can further enhance the effect. The sweetener mentioned above is the same as the sweetener described in the (beverage) section above. There are no particular restrictions on the content of other components in the aforementioned alcohol sensation imparting and / or enhancing agent, and they can be appropriately selected depending on the purpose.

[0060] <Nature> The alcohol sensation imparting and / or enhancing agent may be provided in the same packaging as component (A) and, if necessary, the other components, or each component may be provided in separate packaging and used in combination at the time of use. The form of the alcohol sensation imparting and / or enhancing agent is not particularly limited and can be selected as appropriate. Examples include solids such as powders and granules, and liquids dissolved in a solvent such as water.

[0061] <Use> There are no particular restrictions on the method of using the aforementioned alcohol sensation imparting and / or enhancing agent, and it can be appropriately selected according to the purpose. Examples include adding it to a manufactured beverage or adding it during the beverage manufacturing process. These methods may be used individually or in combination.

[0062] There are no particular restrictions on the order in which the various components of the alcohol sensation-imparting and / or enhancing agent are added to the beverage; they can be appropriately selected according to the purpose. Furthermore, the various components of the alcohol sensation-imparting and / or enhancing agent may be added all at once or in multiple stages.

[0063] There are no particular restrictions on the amount of the alcohol sensation imparting and / or enhancing agent used, and it can be appropriately selected considering the amount of component (A) and any other components used as needed.

[0064] There are no particular restrictions on the amount of component (A) used, as long as it is added to the beverage at a total concentration of 1 to 50 mg / 100 mL, and it can be appropriately selected depending on the type of beverage being used. When using two compounds as component (A), there are no particular restrictions on the ratio (mass ratio) of the amounts of each compound used, and they can be appropriately selected according to the purpose.

[0065] There are no particular restrictions on the amount of sweetener used, and it can be appropriately selected depending on the type of beverage being used. For example, it can be the same as the total amount of sweeteners in the beverages listed in the (Beverages) section above. When using two or more sweeteners as mentioned above, there are no particular restrictions on the ratio (mass ratio) of the amounts of each sweetener used, and they can be appropriately selected according to the purpose.

[0066] The aforementioned alcohol sensation-imparting and / or enhancing agent may be used alone or in combination with other alcohol sensation-imparting and / or enhancing agents.

[0067] <Beverage> As long as the beverage has an alcohol content of less than 2v / v%, there are no particular restrictions, and it can be selected appropriately depending on the purpose. Examples include those similar to those listed in the (Beverages) section above.

[0068] (Methods for imparting and / or enhancing the sensation of alcohol) The present invention's method for imparting and / or enhancing the sensation of alcohol comprises at least a compounding step, and optionally includes other steps. The present invention provides a method for imparting and / or enhancing the sensation of alcohol to a beverage.

[0069] <Blending process> The aforementioned blending process involves blending one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) into a beverage having an alcohol content of less than 2 v / v%, at a total concentration of 1 to 50 mg / 100 mL. The aforementioned blending process is preferable to further incorporate a sweetener, as this can enhance the effect.

[0070] -One or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2)- One or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) may be the compound represented by structural formula (1) alone, the compound represented by structural formula (2) alone, or a combination of both.

[0071] The compound represented by the above structural formula (1) is the same as the compound represented by structural formula (1) described in the (Beverages) section above.

[0072] The compound represented by structural formula (2) is the same as the compound represented by structural formula (2) described in the (Beverages) section above.

[0073] There are no particular restrictions on the method of incorporating one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) into the beverage, and they can be appropriately selected. For example, it can be done in the same manner as described in the section on <Use> of the alcohol sensation imparting and / or enhancing agent of the present invention, and the amount used can also be the same.

[0074] -sweetener- The aforementioned sweetener is the same as the sweetener listed in the (Beverages) section above. There are no particular restrictions on the method of incorporating the sweetener into the beverage, and it can be selected as appropriate. For example, it can be done in the same manner as described in the section on <Use> of the alcohol sensation imparting and / or enhancing agent of the present invention, and the amount used can also be the same.

[0075] <Beverage> As long as the beverage has an alcohol content of less than 2v / v%, there are no particular restrictions, and it can be selected appropriately depending on the purpose. Examples include those similar to those listed in the (Beverages) section above.

[0076] According to the alcohol sensation imparting and / or enhancing agent and method for imparting and / or enhancing alcohol sensation of the present invention, it is possible to impart and / or enhance the alcohol sensation to beverages with an alcohol content of less than 2 v / v%. [Examples]

[0077] The following describes some test examples, but the present invention is not limited in any way to these test examples.

[0078] (Test Example 1: Enhancement of alcohol sensation by the compound represented by structural formula (1)) The following commercially available beverages were prepared by adding the compound represented by structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) in the amounts shown in Tables 1-1 to 1-3 below. <Commercially available beverages> [Test Examples 1-1 to 1-6] • Beer-flavored beverage Ingredients: Malt (manufactured overseas), hops / carbonation, flavoring, acidulant, caramel color, vitamin C, bittering agent, sweetener (acesulfame K) Alcohol content: 0.00% Soluble solids concentration: 0.12% [Test Examples 1-7 to 1-12] Non-alcoholic beverage A Ingredients: Lemon juice, dietary fiber, fruit powder / carbonation, acidulant, flavoring, antioxidant (vitamin C), sweetener (acesulfame K, sucralose) Alcohol content: 0.00% Soluble solids concentration: 1.1% [Test Examples 1-13 to 1-18] Non-alcoholic beverage B Ingredients: Fructose-glucose liquid sugar, plum juice (Nanko plum), plum extract (plum, sugar), plum vinegar / acidulant, flavoring, caramel coloring Alcohol content: 0.00% Soluble solids concentration: 30.8%

[0079] <Rating> A sensory evaluation of the alcohol content was conducted on the prepared beverages. Specifically, three well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation Criteria- 5 points: Has a strong alcoholic taste. 4 points: I can slightly taste the alcohol. 3 points: I can taste the alcohol. Points 2: I can faintly taste the alcohol. 1 point: I don't taste any alcohol.

[0080] The results are shown in Tables 1-1 to 1-3 below. Note that the evaluation scores are the average scores from the three expert panelists.

[0081] [Table 1-1]

[0082] [Table 1-2]

[0083] [Table 1-3]

[0084] As shown in Tables 1-1 to 1-3, it was found that adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to beer-flavored beverages and non-alcoholic beverages increased the alcoholic taste.

[0085] (Test Example 2: Enhancement of alcohol sensation by the compound represented by structural formula (2)) The following commercially available beverages were prepared by adding the compound represented by structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) in the amounts shown in Tables 2-1 to 2-3 below. <Commercially available beverages> [Test Examples 2-1 to 2-6] • Beer-flavored beverage Ingredients: Malt (manufactured overseas), hops / carbonation, flavoring, acidulant, caramel color, vitamin C, bittering agent, sweetener (acesulfame K) Alcohol content: 0.00% Soluble solids concentration: 0.12% [Test Examples 2-7 to 2-12] Non-alcoholic beverage A Ingredients: Lemon juice, dietary fiber, fruit powder / carbonation, acidulant, flavoring, antioxidant (vitamin C), sweetener (acesulfame K, sucralose) Alcohol content: 0.00% Soluble solids concentration: 1.1% [Test Examples 2-13~2-18] Non-alcoholic beverage B Ingredients: Fructose-glucose liquid sugar, plum juice (Nanko plum), plum extract (plum, sugar), plum vinegar / acidulant, flavoring, caramel coloring Alcohol content: 0.00% Soluble solids concentration: 30.8%

[0086] <Rating> The prepared beverages were subjected to a sensory evaluation of alcohol content in the same manner as in Test Example 1. The results are shown in Tables 2-1 to 2-3 below. The evaluation scores are the average scores from the evaluations of three expert panelists.

[0087] [Table 2-1]

[0088] [Table 2-2]

[0089] [Table 2-3]

[0090] As shown in Tables 2-1 to 2-3, it was found that adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to beer-flavored beverages and non-alcoholic beverages increased the alcoholic taste.

Claims

1. It contains 5 to 50 mg / 100 mL of the compound represented by the following structural formula (1), A beverage characterized by having an alcohol content of less than 2 v / v%. 【Chemistry 1】

2. The beverage according to claim 1, further containing a sweetener.

3. It is used in beverages with an alcohol content of less than 2 v / v%, (A) comprising one or more compounds selected from the group consisting of the compound represented by the following structural formula (1) and the compound represented by the following structural formula (2), An alcohol sensation imparting and / or enhancing agent characterized in that component (A) is incorporated into the beverage at a total concentration of 1 to 50 mg / 100 mL. 【Chemistry 2】 【Transformation 3】

4. A method for imparting and / or enhancing the sensation of alcohol, characterized by adding one or more compounds selected from the group consisting of the compound represented by the following structural formula (1) and the compound represented by the following structural formula (2) to a beverage with an alcohol content of less than 2 v / v%, at a total concentration of 1 to 50 mg / 100 mL. 【Chemistry 4】 【Transformation 5】

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