Low-sugar (Brix) fruit wine flavored beverages and methods to enhance their drinking satisfaction.

Abstract

The objective of this invention is to enhance the drinking satisfaction of low-Brix fruit wine-flavored beverages, whether non-alcoholic or low-alcohol. In this invention, the sodium content is set within a specific range.

Description

Technical Field

[0001] This invention relates to non-alcoholic or low-alcohol fruit wine-flavored beverages with sodium content within a specific range and having a low Brix value, and related methods. Prior Technology

[0002] In recent years, non-alcoholic or low-alcohol beverages, primarily targeting young people, have become increasingly popular. The development of these trendy, non-alcoholic or low-alcohol fruit wine-flavored drinks is underway. For example, Patent Document 1 describes a fruit wine flavored beverage that improves and enhances the flavor of fruit wine by adjusting the composition of organic acids, and specifically provides a technology for providing non-alcoholic or low-alcohol fruit wine flavored beverages.

[0003] Furthermore, Patent Document 2 describes a technique for imparting a fermented sensation to fruit wine-flavored beverages by adjusting the content of specific higher alcohols and fatty acid esters. [Previous Technical Documents] [Patent Literature]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2013-255490 [Patent Document 2] Japanese Patent Application Publication No. 2021-106526 Summary of the Invention

[0005] [The problem solved by the invention]

[0006] In response to the recent trend towards health consciousness, there is a desire for lower sugar content in fruit wines or fruit wine-flavored beverages. This is similar to the situation with non-alcoholic or low-alcohol beverages. However, the inventors of this invention have discovered that reducing sugar content can decrease the satisfaction associated with drinking fruit wines.

[0007] In the beverage industry, Brix is ​​used as an indicator of sugar quality. Therefore, low sugar quality also means a low Brix value. The objective of this invention is to improve the drinking satisfaction of fruit-flavored beverages with low or no alcohol content, such as fruit wines. [Methods for solving the problem]

[0008] The inventors discovered that sodium affects the drinking satisfaction of fruit wine-flavored beverages with low Brix values ​​(non-alcoholic or low-alcohol). This invention relates to, but is not limited to, the following. 1. Fruit wine-flavored beverages with an alcohol content of less than 3v / v%, a sodium content of 70~950mg / kg, and a Brix value of less than 5.8. 2. The sodium content is 120~800mg / kg, as described in 1. of the beverages. 3. Beverages with a Brix value of 1 or 2 between 2.5 and 5.8. 4. A method for improving the drinking satisfaction of fruit wine-flavored beverages with an alcohol content of less than 3v / v% and a Brix value of less than 5.8, wherein the method includes a step of mixing raw materials to make the sodium content of the beverage 70~950mg / kg. [Effects of the Invention]

[0009] This invention enhances the drinking satisfaction of fruit-flavored beverages with low Brix values ​​(non-alcoholic or low-alcohol) similar to fruit wines. Furthermore, the phrase "drinking satisfaction like fruit wine" in this specification refers to having the body and flavor, richness and thickness of an alcoholic beverage, while also possessing a smooth mouthfeel and a refreshing aftertaste. Its characteristic is the drinking satisfaction of fruit wine, characterized by a smooth mouthfeel and a refreshing aftertaste not found in other alcoholic beverages. Implementation

[0010] [Types of Invention Implementation]

[0011] The beverage and related methods of the present invention are described below. Unless otherwise specified, "ppm" as used in this instruction manual refers to ppm in weight / volume (w / v), which is synonymous with "mg / L". (Fruit wine flavored beverage) This invention relates to fruit wine-flavored beverages with an alcohol content of less than 3v / v%.

[0012] In this instruction manual, "fruit wine flavored beverage" refers to a beverage with a fruit wine-like flavor. "Fruit wine" in this instruction manual primarily refers to an alcoholic beverage made by fermenting grape juice.

[0013] The fruit wine flavored beverages described in this instruction manual only need to have a fruit wine flavor. They may be fermented with or without yeast, or fermented by microorganisms other than yeast, such as lactic acid bacteria or lipophilic bacteria. They may or may not contain alcohol. Examples of such beverages include: beverages containing fruit wine; beverages containing fruit wine extracts obtained from concentrated fruit wine; beverages obtained by removing alcohol from fruit wine and beverages containing such extracts; beverages obtained by lactic acid fermentation of fruit juice and beverages containing such extracts; and beverages that imitate the flavor of fruit wine by using flavorings instead of fruit wine or fruit wine extracts. Only a fruit wine flavor is required; there are no particular restrictions on the manufacturing method or raw materials.

[0014] Fruit wine-flavored beverages can be either red or white fruit wine-flavored. In any case, the satisfaction derived from drinking fruit wine can be enhanced to the same level as that from drinking fruit wine. (Alcohol) Unless otherwise specified in this instruction manual, "alcohol" refers to ethyl alcohol (ethanol).

[0015] The fruit wine flavored beverage of this invention is a low-alcohol or non-alcoholic beverage, wherein the alcohol content is less than 3v / v%. The alcohol content may also be less than 2v / v%, less than 1v / v%, or 0.00v / v.

[0016] The alcohol content in this invention can be determined by any known method, such as by a vibrating hydrometer. Specifically, a sample is prepared by removing carbon dioxide from a beverage through filtration or ultrasound if necessary. The sample is then steam-distilled, and the density of the resulting distillate at 15°C is measured. The alcohol content can be obtained by conversion using Table 2, "Conversion Table of Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C)," as per the analytical method prescribed by the National Tax Agency (National Tax Agency Instruction No. 6, revised on June 22, 2010).

[0017] Alternatively, when the alcohol content is extremely low, gas chromatography can be used to determine the content. As the alcohol supply source for the beverage of this invention, alcoholic beverages can be used. Therefore, the alcoholic beverages that can be used are simply those that can be consumed as alcoholic beverages in general, and there are no particular limitations. Distilled spirits such as whiskey, vodka, lime, shochu, spirits, sake, fruit wine, brewed wines such as beer, and blended spirits such as liqueurs can be used.

[0018] (sodium) The sodium content in the beverage of this invention is 70-950 mg / kg, preferably 120-950 mg / kg, more preferably 120-800 mg / kg, and even more preferably 120-600 mg / kg. By adopting such a content range, the drinking satisfaction of fruit wine-flavored beverages, such as fruit wine, can be improved.

[0019] The sodium contained in the beverage of the present invention may be in the form of sodium salt or sodium ions, in which case the mass is substantially the same as the mass of the free sodium (free form). Furthermore, the sodium content or concentration in the beverage (sample solution) of the present invention can be determined by known methods using an ICP-based luminescence spectrophotometer.

[0020] In this invention, sodium is added to beverages in the form of salt that can be used in food and beverages, or in the form of abundant deep-sea water or seaweed extracts containing sodium. Examples of sodium salts that can be added to the beverage of the present invention include sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate. Therefore, in one embodiment, the beverage of the present invention contains one or more substances selected from the group consisting of sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate.

[0021] (Brix) The term "Brix" in this instruction manual refers to the weight (g) of soluble solids per 100g of solution. It is generally calculated by converting the refractive index, measured using a saccharimeter or refractometer at 20°C, into the mass / mass% of sucrose solution according to the conversion table of ICUMSA (International Commission for Unification of Sugar Analysis). A low Brix value for a beverage indicates a low concentration of soluble solids containing sugar.

[0022] The beverage of this invention has a low sugar content, with a Brix value of 5.8 or less. Examples of preferred Brix values ​​are 5.0 or less or 4.5 or less. The lower limit of the Brix value is not particularly important, but can be 1.0, 1.5, 2.0, 2.5, or 3.0. Examples of preferred Brix value ranges are 2.5 to 5.8 or 3.0 to 5.0. Such a low sugar content tends to reduce drinking satisfaction, but this invention can enhance the drinking satisfaction of excellent beverages such as fruit wines even under such conditions.

[0023] (Carbon dioxide) The beverage of this invention may also contain carbon dioxide. Carbon dioxide can be imparted to the beverage using methods generally known to the industry, though not limited to these methods. For example, carbon dioxide can be dissolved in the beverage under pressure; carbon dioxide and the beverage can be mixed in a piping system using a mixer such as a carbonator from Zuchenhagen; carbon dioxide can be absorbed into the beverage by spraying it into a carbon dioxide-filled tank; or the beverage can be mixed with carbonated water. The carbon dioxide pressure can be adjusted appropriately using these methods.

[0024] When the beverage of this invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7~4.5 kgf / cm², and more preferably 0.8~2.8 kgf / cm². In this invention, the carbon dioxide pressure can be measured using a Kyoto Electronics Industrial Gas Capacity Measuring Apparatus GVA-500A. For example, by setting the sample temperature to 20°C, the carbon dioxide pressure is measured after snifting and vibration of the air inside the container using the aforementioned gas capacity measuring apparatus. Unless otherwise specified in this specification, the carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0025] (Other ingredients) In addition to the beverages of this invention, additives commonly added to beverages may be added, provided that the effects of this invention are not impaired. For example, flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, quality stabilizers, etc., may be added.

[0026] In one embodiment, the beverage of this invention, intended to achieve a more natural flavor, may be free of high-sweetness sweeteners or have their content minimized. For example, the high-sweetness sweetener content in this beverage is below 110 ppm. This concentration can be determined using known methods such as HPLC.

[0027] The term "high-sweetness sweetener" as used in this specification refers to natural and synthetic sweeteners that have a sweetness that is several to hundreds of times stronger than sucrose. Examples of such high-sweetness sweeteners include peptide-based sweeteners such as aspartame and arithmetic; glycosylation-based sweeteners such as stevia (containing rebaudioside A, which is the sweetest component of stevia and stevia after enzyme treatment with glucose-adding enzymes), licorice extract, sucrose derivatives such as sucralose, and synthetic sweeteners such as acesulfame K and saccharin.

[0028] (Container-packaged beverages) The beverage of the present invention can be provided in the form of a container. The form of the container includes metal containers such as cans, polyester bottles, paper packages, bottles, pouches, etc., but is not limited to these. For example, a sterilized container packaging product can be manufactured by heat sterilization methods such as boiling sterilization after filling the beverage of the present invention into the container, or by filling the container after sterilization of the beverage.

[0029] (method) Another aspect of the present invention is a method for manufacturing a fruit wine-flavored beverage with an alcohol content of less than 3 v / v%. This method includes a step of mixing raw materials to achieve a sodium content of 70-950 mg / kg in the beverage. The raw materials contain sodium-containing materials (sodium salts or fruit juice, etc.) and water as needed. Other raw materials are as described above regarding the beverage. This method can improve the drinking satisfaction of fruit wine-flavored beverages with an alcohol content of less than 3 v / v and a Brix value of 5.8 or less, thus it is also a method for improving the drinking satisfaction of fruit wine-like beverages.

[0030] The method for adjusting the sodium content in a beverage is as described above. The timing is not limited. For example, the above steps can be performed simultaneously or separately, and the order of the steps can be changed. The final beverage only needs to meet the above conditions. Furthermore, the preferred ranges for the content of the above-mentioned components are as described above regarding the beverage. Specific examples or amounts of any additional components or parameters are also as described above regarding the beverage.

[0031] (Numerical range) To make it clear, the numerical ranges in this specification all include the endpoints, that is, they include both the lower and upper limits. For example, the range represented by "1~2" includes 1 and 2. [Example]

[0032] The present invention will be described in detail below with reference to the embodiments of the present invention, but the present invention is not limited to the following embodiments. (Experimental Example 1) Effect of Brix and Sodium (1) Fruit wine-flavored beverages with various Brix values ​​and sodium content were prepared, and their taste was confirmed.

[0033] Specifically, a certain amount of fruit wine extract (derived from white fruit wine: 1 g / kg in the resulting beverage sample), acidulant (malic acid), and various amounts of sodium salt (trisodium citrate) and sucrose were added to water to prepare multiple beverage samples as shown in Table 1 below. Trisodium citrate was used in the experiment because salt itself has relatively little effect on taste. The alcohol content in all the obtained samples was 0.00 v / v%, and the acidity (converted from tartaric acid) was 0.40 g / 100 ml.

[0034] For the obtained beverage samples, trained multiple evaluators conducted sensory evaluations, assessing "drinking satisfaction (e.g., fruit wine)" and "sweetness." Each evaluator evaluated each item on a 5-point scale (1-5, with higher scores for drinking satisfaction or sweetness), and the average score was calculated from the obtained evaluation points. Then, for "drinking satisfaction (e.g., fruit wine)," an average score of 2.5 or higher was set as the passing score, and for "sweetness," an average score of 2.5 or lower was set as the passing score.

[0035] Furthermore, to reduce individual differences in assessment, specialist assessors used standard samples corresponding to each assessment point and identified the common discernibility of the relationship between each assessment point and taste before the assessment. The results are shown in Table 1.

[0036]

[0037] A higher Brix value makes it easier to obtain sufficient drinking satisfaction from fruit-flavored beverages such as fruit wine. On the other hand, as shown in Experiment 1, for fruit-flavored beverages with a low Brix value of 5.8 or below, the drinking satisfaction of fruit wine tends to be lower, and adjusting the sodium content range can improve the drinking satisfaction of fruit wine.

[0038] (Experimental Example 2) The Effect of Brix and Sodium (2) For fruit wine flavored beverages obtained by diluting red and white fruit wines, the same experiment as in Experimental Example 1 was conducted.

[0039] Specifically, Chilean red and white fruit wines were diluted with water to approximately 13 times their volume, and the alcohol content was adjusted to approximately 1.0 v / v%. A certain amount of acidic agent (malic acid) was added to each diluted fruit wine (red and white), along with various amounts of sodium salt (trisodium citrate) and sweetener (sucrose), to prepare the beverage samples shown in Table 2 below (both red and white fruit wine-containing beverages). The acidity (caloric acid conversion) of the resulting samples was 0.40 g / 100 ml.

[0040] The resulting beverage was then subjected to the same sensory evaluation as in Experiment 1. The results are shown in Table 2.

[0041]

[0042] The same tendency as in Example 1 was also observed in fruit wine-flavored beverages obtained by diluting fruit wine. Furthermore, the same results were obtained not only when using white fruit wine but also when using red fruit wine.

Claims

1. A fruit wine-flavored beverage, wherein the alcohol content is 0.00 v / v%, the sodium content is 70-950 mg / kg, and the Brix value is below 5.

8.

2. The beverage described in Request 1 contains sodium at a concentration of 120–800 mg / kg.

3. For beverages as requested in item 1 or 2, where the Brix value is 2.5 to 5.

8.

4. Beverages as requested in item 1 or 2, where the Brix value is below 5.

0.

5. A method for improving the drinking satisfaction of fruit wine-flavored beverages, wherein the fruit wine-flavored beverage has an alcohol content of 0.00 v / v% and a Brix value of 5.8 or less, and wherein the sodium content of the beverage containing mixed ingredients is 70 to 950 mg / kg.

6. As in request item 5, where the Brix value is 5.0 or lower.