Composition, uses for composition, beverage, method for producing beverage, and method for improving ethanol sensation of beverage

Abstract

The purpose of the present invention is to provide a composition suitable for improving the ethanol sensation of a beverage, and to provide technology related thereto. One embodiment of the present disclosure provides a composition for improving the ethanol sensation of a beverage, said composition containing magnesium and glycerin.

Description

Composition, use of composition, beverage, method for producing beverage, and method for improving ethanol sensation in beverage

[0001] The present disclosure relates to compositions, uses of the compositions, beverages, methods for producing beverages, and methods for enhancing the ethanol perception in beverages.

[0002] Alcoholic beverages, i.e., beverages containing ethanol, are continually being improved to meet various consumer demands. For example, Patent Document 1 below discloses a method for reducing the alcoholic aftertaste of sugar-free alcoholic beverages.

[0003] Japanese Patent Application Laid-Open No. 2022-061851

[0004] On the other hand, for beverages that require an ethanol taste, there is a problem of improving the ethanol taste of the beverage without relying on increasing the ethanol concentration of the beverage. The present disclosure includes the following objects. One object of the present disclosure is to provide a composition suitable for improving the ethanol taste of a beverage. One object of the present disclosure is to provide a beverage with an improved ethanol taste. One object of the present disclosure is to provide a method for producing a beverage with an improved ethanol taste. One object of the present disclosure is to provide a method for improving the ethanol taste of a beverage.

[0005] The present disclosure includes the following embodiments. <1> A composition for improving the ethanol flavor of a beverage, comprising magnesium (Mg) and glycerin. <2> Use of a composition comprising magnesium and glycerin in a method for improving the ethanol flavor of a beverage. <3> The use according to <2>, wherein the method comprises adjusting the amount of magnesium in the non-fermented beverage to 50 mg / L or more, based on the volume of the non-fermented beverage, and adjusting the amount of glycerin in the non-fermented beverage to 0.1 g / L or more, based on the volume of the non-fermented beverage. <4> The use according to <2>, wherein the method comprises adjusting the amount of magnesium in the beverage to 100 mg / L or more, based on the volume of the beverage, and adjusting the amount of glycerin in the beverage to 1 g / L or more, based on the volume of the beverage. <5> A non-fermented beverage comprising magnesium and glycerin, wherein the amount of magnesium is 50 mg / L or more, based on the volume of the non-fermented beverage, and the amount of glycerin is 0.1 g / L or more, based on the volume of the non-fermented beverage. <6> The beverage according to <5>, wherein the amount of magnesium is within the range of 50 mg / L to 800 mg / L, based on the volume of the non-fermented beverage, and the amount of glycerin is within the range of 0.1 g / L to 30 g / L, based on the volume of the non-fermented beverage. <7> A beverage comprising magnesium and glycerin, wherein the amount of magnesium is 100 mg / L or more, based on the volume of the beverage, and the amount of glycerin is 1 g / L or more, based on the volume of the beverage. <8> The beverage according to <7>, wherein the amount of magnesium is within the range of 100 mg / L to 800 mg / L based on the volume of the beverage, and the amount of glycerin is within the range of 2 g / L to 30 g / L based on the volume of the beverage. <9> The beverage according to any one of <5> to <8>, wherein the beverage has an ethanol concentration within the range of 0% by volume to 10% by volume. <10> The beverage according to any one of <5> to <9>, wherein the beverage is an alcohol-flavored beverage. <11> A method for producing a non-fermented beverage, comprising obtaining a non-fermented beverage containing magnesium and glycerin, wherein the amount of magnesium is 50 mg / L or more based on the volume of the non-fermented beverage, and the amount of glycerin is 0.1 g / L or more based on the volume of the non-fermented beverage.<12> A method for producing a beverage, comprising obtaining a beverage containing magnesium and glycerin, wherein the amount of magnesium is 100 mg / L or more, based on the volume of the beverage, and the amount of glycerin is 1 g / L or more, based on the volume of the beverage. <13> A method for improving the ethanol flavor of a non-fermented beverage, comprising adjusting the amount of magnesium in the non-fermented beverage to 50 mg / L or more, based on the volume of the beverage, and adjusting the amount of glycerin in the non-fermented beverage to 0.1 g / L or more, based on the volume of the beverage. <14> A method for improving the ethanol flavor of a beverage, comprising adjusting the amount of magnesium in the beverage to 100 mg / L or more, based on the volume of the beverage, and adjusting the amount of glycerin in the beverage to 1 g / L or more, based on the volume of the beverage.

[0006] At least one embodiment of the present disclosure provides a composition suitable for enhancing ethanol flavor in a beverage. At least one embodiment of the present disclosure provides a beverage with enhanced ethanol flavor. At least one embodiment of the present disclosure provides a method for producing a beverage with enhanced ethanol flavor. At least one embodiment of the present disclosure provides a method for enhancing ethanol flavor in a beverage.

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the said numerical range or a numerical value shown in an example. Hereinafter, embodiments of the present disclosure will be described in detail.

[0008] <Method for improving ethanol taste in beverages> The present disclosure provides a method for improving ethanol taste in beverages. In the present disclosure, the ethanol taste in a beverage refers to a comprehensive sensation based on an ethanol-like flavor, ethanol-like stimulation, ethanol-like texture, and drinking sensation felt when drinking the beverage. In the present disclosure, improving the ethanol taste in beverages includes not only improving the ethanol taste in beverages containing ethanol, but also imparting an ethanol taste to beverages that do not contain ethanol.

[0009] In an exemplary embodiment, the method includes using magnesium (Mg) and glycerin as components of the beverage. For example, the method may include adjusting the amount of magnesium and glycerin in the beverage so that the magnesium and glycerin are present in the beverage in amounts effective to enhance the ethanol flavor of the beverage. Specifically, the method may include adjusting the amount of magnesium in the beverage to 50 mg / L or more, based on the volume of the beverage, and adjusting the amount of glycerin in the beverage to 0.1 g / L or more, based on the volume of the beverage. The method may also include adjusting the amount of magnesium in the beverage to 100 mg / L or more, based on the volume of the beverage, and adjusting the amount of glycerin in the beverage to 1 g / L or more, based on the volume of the beverage. Specific examples of the amounts of each component in a beverage are described below.

[0010] The combination of magnesium and glycerin contributes to an improved ethanol flavor in beverages with or without ethanol, and it is believed that this effect is primarily due to the ethanol-like flavor and texture imparted by the combination of magnesium and glycerin.

[0011] The form of magnesium in the beverage is not limited. Magnesium may be present in the form of magnesium ions. Magnesium may be present in the form of magnesium compounds. Examples of magnesium compounds include magnesium salts and magnesium oxide. Examples of magnesium salts include magnesium sulfate, magnesium carbonate, and magnesium chloride. The magnesium salts may be hydrated or anhydrous. The magnesium may be derived from the raw materials of the beverage. The magnesium may be derived from additives added to the beverage.

[0012] The method for adjusting the amount of magnesium in a beverage is not limited. The amount of magnesium in a beverage may be adjusted by using a magnesium source as an ingredient of the beverage. The amount of magnesium in a beverage may be adjusted by adding a magnesium source to the beverage. Examples of magnesium sources include magnesium compounds and compositions containing magnesium. Specific examples of magnesium compounds are as described above. The composition containing magnesium may further contain glycerin. Specific examples of compositions containing magnesium and glycerin are described in the section "Compositions" below.

[0013] Examples of target amounts of magnesium in a beverage are listed below. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the method includes adjusting the amount of magnesium in the beverage to 50 mg / L or more, based on the volume of the beverage. The amount of magnesium may be 900 mg / L or less, based on the volume of the beverage. The amount of magnesium may be within a range of 50 mg / L to 900 mg / L, based on the volume of the beverage. The lower limit of the amount of magnesium may be 60 mg / L, 70 mg / L, 80 mg / L, 90 mg / L, 100 mg / L, 110 mg / L, 120 mg / L, 130 mg / L, 140 mg / L, 150 mg / L, 200 mg / L, 300 mg / L, 400 mg / L, 500 mg / L, 600 mg / L, 700 mg / L, or 800 mg / L, based on the volume of the beverage. The upper limit of the amount of magnesium may be 800 mg / L, 700 mg / L, 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 200 mg / L, based on the volume of the beverage. Increasing the amount of magnesium tends to enhance the ethanol flavor. From the viewpoint of enhancing the ethanol flavor and balancing the bitterness and sweetness, the amount of magnesium is preferably within the range of 50 mg / L to 800 mg / L, more preferably 100 mg / L to 800 mg / L, and even more preferably 100 mg / L to 600 mg / L, based on the volume of the beverage. Furthermore, the amount of magnesium is preferably within the range of 150 mg / L to 600 mg / L, more preferably 150 mg / L to 500 mg / L, based on the volume of the beverage. In particular, in the case of the beverages described below, the ethanol flavor can be sufficiently enhanced even in the presence of a relatively small amount of magnesium (e.g., 50 mg / L or more). In the case of the following beverages, the amount of magnesium is preferably within a range of 50 mg / L to 800 mg / L, more preferably 50 mg / L to 500 mg / L, based on the volume of the beverage: (1) Non-fermented beverages (particularly non-fermented alcoholic-flavored beverages) (2) Beverages other than fermented beer-flavored beverages (particularly alcoholic-flavored beverages other than fermented beer-flavored beverages)

[0014] In the present disclosure, quantitative analysis of magnesium can be performed by inductively coupled plasma mass spectrometry (i.e., ICP-MS). Specific analytical procedures are described below. A measurement sample (10 mL) is prepared by adding a sample (1 mL), 2-propanol (250 μL), nitric acid (1.38) (100 μL), and ultrapure water to a disposable tube. The amount of magnesium in the measurement sample is analyzed by ICP-MS. Yttrium is used as the internal standard substance. For creating a calibration curve, magnesium standard samples of 0 ppb, 1 ppb, 2 ppb, 4 ppb, and 10 ppb are prepared without adding a sample or by adding a magnesium standard solution instead of the sample. Specific examples of measurement conditions for ICP-MS are shown below. Model: Agilent 7800 ICP-MS (Agilent Technologies, Inc.) RF output: 1550 W Carrier gas (argon): 0.99 L / min Sampling depth: 10 mm

[0015] The method for adjusting the amount of glycerin in a beverage is not limited. The amount of glycerin in a beverage may be adjusted by using glycerin or a composition containing glycerin as an ingredient of the beverage. The amount of magnesium in a beverage may be adjusted by adding glycerin or a composition containing glycerin to the beverage. The composition containing glycerin may further contain magnesium. Specific examples of compositions containing magnesium and glycerin are described in the section "Compositions" below.

[0016] Examples of target amounts of glycerin in a beverage are given below. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the method includes adjusting the amount of glycerin in the beverage to 0.1 g / L or more based on the volume of the beverage. The amount of glycerin may be 40 g / L or less based on the volume of the beverage. The amount of glycerin may be within a range of 0.1 g / L to 40 g / L based on the volume of the beverage. The lower limit of the amount of glycerin may be 0.5 g / L, 1 g / L, 2 g / L, 5 g / L, 10 g / L, 15 g / L, 20 g / L, 25 g / L, 30 g / L, or 35 g / L based on the volume of the beverage. The upper limit of the amount of glycerin may be 35 g / L, 30 g / L, 25 g / L, 20 g / L, 15 g / L, 10 g / L, 5 g / L, or 2 g / L based on the volume of the beverage. Increasing the amount of glycerin tends to improve the ethanol flavor. Decreasing the amount of glycerin tends to improve the balance between bitterness and sweetness. From the viewpoint of improving the ethanol flavor and the balance between bitterness and sweetness, the amount of glycerin is preferably 0.1 g / L to 30 g / L, more preferably 1 g / L to 30 g / L, and even more preferably 2 g / L to 30 g / L, based on the volume of the beverage. Furthermore, the amount of glycerin is preferably 2 g / L to 20 g / L, more preferably 5 g / L to 20 g / L, based on the volume of the beverage. In particular, in the case of the beverages described below, the ethanol flavor can be sufficiently improved even in the presence of a relatively small amount of glycerin (e.g., 0.1 g / L or more). In the case of the beverages described below, the amount of glycerin is preferably 0.1 g / L to 30 g / L, more preferably 0.1 g / L to 27 g / L, and even more preferably 5 g / L to 27 g / L, based on the volume of the beverage. (1) Non-fermented beverages (especially non-fermented alcoholic beverages) (2) Beverages other than fermented beer-flavored beverages (especially alcoholic beverages other than fermented beer-flavored beverages)

[0017] In the present disclosure, quantitative analysis of glycerin can be performed by gas chromatography (i.e., GC). Specific analytical procedures are described below. A sample (1.0 g to 2.0 g) is diluted with methanol to prepare a measurement sample. The amount of glycerin in the measurement sample is analyzed by GC. 1,3-propanediol is used as an internal standard. Specific examples of GC measurement conditions are shown below. Model: GC-2010 Plus (Shimadzu Corporation) Detector: Flame ionization detector (FID) Column: DB-1701 (Agilent Technologies), 0.32 mm x 30 m, film thickness 1.0 μm Temperature (column): 100°C → 7.5°C / min (heating rate) → 190°C → 50°C / min (heating rate) → 260°C Temperature (sample injection port): 280°C Temperature (detector): 280°C Sample introduction method: Split (split ratio 1:20) Gas flow rate (helium (carrier gas)): 2.1 mL / min Gas flow rate (helium (makeup gas)): 30 mL / min Gas flow rate (hydrogen): 40 mL / min Gas flow rate (air): 400 mL / min Injection volume: 1 μL

[0018] The mass ratio of magnesium to glycerin (i.e., [amount of magnesium (mg)] / [amount of glycerin (g)]) may be 1.5 mg / g or more. The mass ratio of magnesium to glycerin may be 2000 mg / g or less. The mass ratio of magnesium to glycerin may be within a range of 1.5 mg / g to 2000 mg / g. The lower limit of the mass ratio of magnesium to glycerin may be 1.7 mg / g, 2 mg / g, 5 mg / g, 7 mg / g, 10 mg / g, 20 mg / g, 30 mg / g, 40 mg / g, 50 mg / g, 60 mg / g, 70 mg / g, 80 mg / g, 90 mg / g, 100 mg / g, 150 mg / g, 200 mg / g, 300 mg / g, or 400 mg / g. The upper limit of the mass ratio of magnesium to glycerin may be 1600 mg / g, 900 mg / g, 800 mg / g, 700 mg / g, 600 mg / g, 500 mg / g, 400 mg / g, 350 mg / g, 300 mg / g, 250 mg / g, 200 mg / g, 150 mg / g, 100 mg / g, 90 mg / g, 80 mg / g, 70 mg / g, 60 mg / g, 50 mg / g, 40 mg / g, 30 mg / g, 20 mg / g, or 10 mg / g. When the mass ratio of magnesium to glycerin is within the above range, the ethanol feeling is improved and the balance between bitterness and sweetness tends to be better. From the viewpoints of improving the ethanol sensation and balancing the bitterness and sweetness, the mass ratio of magnesium to glycerin is preferably within the range of 1.7 mg / g to 2000 mg / g, more preferably 2 mg / g to 1600 mg / g, and even more preferably 2 mg / g to 900 mg / g. Furthermore, the mass ratio of magnesium to glycerin is preferably within the range of 2 mg / g to 500 mg / g, more preferably 5 mg / g to 400 mg / g, and even more preferably 7 mg / g to 350 mg / g.

[0019] The beverage characteristics targeted for ethanol perception enhancement are not limited and may be selected from the beverage characteristics listed in the "Beverages" section below, excluding characteristics related to magnesium and glycerin.

[0020] The method described above may be applied to a method for improving the ethanol flavor of food compositions other than beverages. In this case, the unit "mg / L" used in the above description may be replaced with "mg / kg" as needed, and the unit "g / L" used in the above description may be replaced with "g / kg" as needed.

[0021] <Composition> The present disclosure provides a composition comprising magnesium and glycerin.

[0022] The form of magnesium in the composition is not limited. Magnesium may be present in the form of magnesium ions. Magnesium may be present in the form of a magnesium compound. Specific examples of magnesium compounds are as described above.

[0023] The amount of magnesium in the composition is not limited. For example, when the composition is used in a method for improving the ethanol taste of a beverage, the amount of magnesium may be adjusted taking into account the target level of ethanol taste and the amount of the composition used in the beverage.

[0024] The amount of glycerin in the composition is not limited. For example, when the composition is used in a method for improving the ethanol taste of a beverage, the amount of glycerin may be adjusted taking into account the target level of ethanol taste and the amount of the composition used in the beverage.

[0025] The composition may be a composition containing ethanol, a composition substantially free of ethanol, or a composition free of ethanol. In the present disclosure, a composition substantially free of ethanol is a composition having an ethanol concentration of less than 1% by mass, preferably less than 0.5% by mass, preferably less than 0.1% by mass, preferably less than 0.05% by mass, or preferably less than 0.005% by mass. In the present disclosure, quantitative analysis of the ethanol contained in the composition can be performed by gas chromatography.

[0026] The composition may further contain other components as needed. One or more other components may be used. Examples of other components include stabilizers, emulsifiers, and solvents. Examples of solvents include water and carbonated water.

[0027] The form of the composition is not limited. The composition may be in a solid form. The composition may be in a liquid form. When the composition is in a liquid form, the unit "mass %" used in the above description may be replaced with "volume %" as necessary.

[0028] The method for producing the composition is not limited as long as the desired composition can be obtained. For example, the composition can be produced by mixing a magnesium compound, glycerin, and other components as needed. The magnesium compound can be a magnesium salt or magnesium oxide.

[0029] Examples of uses of the composition include food additives. The food additive may be used as a food ingredient or may be added to food. The food may be a beverage. As described above, the combination of magnesium and glycerin contributes to improving the ethanol sensation, regardless of the presence or absence of ethanol. Therefore, the composition is suitable for various applications requiring ethanol sensation. For example, the composition may be a composition for improving the ethanol sensation in a beverage. The composition may be used to improve the ethanol sensation in a beverage. The composition may be used in a method for improving the ethanol sensation in a beverage. To improve the ethanol sensation in a beverage, the composition may be used as a beverage ingredient or may be added to a beverage. Specific examples of methods for improving the ethanol sensation in a beverage are as described above. The characteristics of the beverage targeted for improving the ethanol sensation are not limited. The characteristics of the beverage may be selected from the characteristics of the beverage described in the "Beverages" section below, except for the characteristics related to magnesium and glycerin. The composition may be used in a method for improving the ethanol sensation in a food composition other than a beverage.

[0030] <Beverage> The present disclosure provides a beverage containing magnesium and glycerin. As described above, the combination of magnesium and glycerin contributes to improving the alcohol flavor of the beverage.

[0031] The form of magnesium in the beverage is not limited. Magnesium may be present in the form of magnesium ions. Magnesium may be present in the form of magnesium compounds. Specific examples of magnesium compounds are as described above.

[0032] The amount of magnesium in the beverage may be adjusted taking into account the target level of ethanol flavor. From the viewpoint of improving the ethanol flavor, in a preferred embodiment, the amount of magnesium is 50 mg / L or more, based on the volume of the beverage. The amount of magnesium may be 900 mg / L or less, based on the volume of the beverage. The amount of magnesium may be within a range of 50 mg / L to 900 mg / L, based on the volume of the beverage. The lower limit of the amount of magnesium may be 60 mg / L, 70 mg / L, 80 mg / L, 90 mg / L, 100 mg / L, 110 mg / L, 120 mg / L, 130 mg / L, 140 mg / L, 150 mg / L, 200 mg / L, 300 mg / L, 400 mg / L, 500 mg / L, 600 mg / L, 700 mg / L, or 800 mg / L, based on the volume of the beverage. The upper limit of the amount of magnesium may be 800 mg / L, 700 mg / L, 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 200 mg / L, based on the volume of the beverage. Increasing the amount of magnesium tends to enhance the ethanol flavor. From the viewpoint of enhancing the ethanol flavor and balancing the bitterness and sweetness, the amount of magnesium is preferably within the range of 50 mg / L to 800 mg / L, more preferably 100 mg / L to 800 mg / L, and even more preferably 100 mg / L to 600 mg / L, based on the volume of the beverage. Furthermore, the amount of magnesium is preferably within the range of 150 mg / L to 600 mg / L, more preferably 150 mg / L to 500 mg / L, based on the volume of the beverage. In particular, in the case of the beverages described below, the ethanol flavor can be sufficiently enhanced even in the presence of a relatively small amount of magnesium (e.g., 50 mg / L or more). In the case of the following beverages, the amount of magnesium is preferably within a range of 50 mg / L to 800 mg / L, more preferably 50 mg / L to 500 mg / L, based on the volume of the beverage: (1) Non-fermented beverages (particularly non-fermented alcoholic-flavored beverages) (2) Beverages other than fermented beer-flavored beverages (particularly alcoholic-flavored beverages other than fermented beer-flavored beverages)

[0033] The amount of glycerin in the beverage may be adjusted taking into account the target level of ethanol flavor. From the viewpoint of improving the ethanol flavor, in a preferred embodiment, the amount of glycerin is 0.1 g / L or more, based on the volume of the beverage. The amount of glycerin may be 40 g / L or less, based on the volume of the beverage. The amount of glycerin may be within a range of 0.1 g / L to 40 g / L, based on the volume of the beverage. The lower limit of the amount of glycerin may be 0.5 g / L, 1 g / L, 2 g / L, 5 g / L, 10 g / L, 15 g / L, 20 g / L, 25 g / L, 30 g / L, or 35 g / L, based on the volume of the beverage. The upper limit of the amount of glycerin may be 35 g / L, 30 g / L, 25 g / L, 20 g / L, 15 g / L, 10 g / L, 5 g / L, or 2 g / L, based on the volume of the beverage. Increasing the amount of glycerin tends to improve the ethanol flavor. Decreasing the amount of glycerin tends to improve the balance between bitterness and sweetness. From the viewpoint of improving the ethanol flavor and the balance between bitterness and sweetness, the amount of glycerin is preferably 0.1 g / L to 30 g / L, more preferably 1 g / L to 30 g / L, and even more preferably 2 g / L to 30 g / L, based on the volume of the beverage. Furthermore, the amount of glycerin is preferably 2 g / L to 20 g / L, more preferably 5 g / L to 20 g / L, based on the volume of the beverage. In particular, in the case of the beverages described below, the ethanol flavor can be sufficiently improved even in the presence of a relatively small amount of glycerin (e.g., 0.1 g / L or more). In the case of the beverages described below, the amount of glycerin is preferably 0.1 g / L to 30 g / L, more preferably 0.1 g / L to 27 g / L, and even more preferably 5 g / L to 27 g / L, based on the volume of the beverage. Specific examples of the mass ratio of magnesium to glycerin are as described above. (1) Non-fermented beverages (particularly non-fermented alcoholic-flavored beverages) (2) Beverages other than fermented beer-flavored beverages (particularly alcoholic-flavored beverages other than fermented beer-flavored beverages)

[0034] The beverage may be an ethanol-containing beverage, a substantially ethanol-free beverage, or an ethanol-free beverage. In the present disclosure, a substantially ethanol-free beverage is a beverage having an ethanol concentration of less than 1% by volume, preferably less than 0.5% by volume, preferably less than 0.1% by volume, preferably less than 0.05% by volume, or preferably less than 0.005% by volume, including a non-alcoholic beverage. Regardless of the ethanol concentration of the beverage, the combination of magnesium and glycerin contributes to improving the ethanol flavor of the beverage.

[0035] The beverage may have an ethanol concentration in the range of 0% to 10% by volume. The lower limit of the ethanol concentration may be 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% by volume. The upper limit of the ethanol concentration may be 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.004%, or 0.001% by volume. In the present disclosure, quantitative analysis of ethanol contained in beverages can be performed by the oscillating density meter method or gas chromatography analysis method described in "3-4 Alcohol content" of "3 Sake" in the National Tax Agency's Prescribed Analysis Methods (Instructions).

[0036] The beverage may comprise at least one selected from the group consisting of monosaccharides and disaccharides. The beverage may be free of monosaccharides and disaccharides. The amount of monosaccharides and disaccharides may be 0 g / 100 mL or more, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be greater than 0 g / 100 mL, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be 15 g / 100 mL or less, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in a range from 0 g / 100 mL to 15 g / 100 mL, based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in a range from greater than 0 g / 100 mL to 15 g / 100 mL, based on the volume of the beverage. The lower limit of the amount of monosaccharides and disaccharides may be 0.01 g / 100 mL, 0.1 g / 100 mL, 0.5 g / 100 mL, 1 g / 100 mL, 2 g / 100 mL, 3 g / 100 mL, 4 g / 100 mL, 5 g / 100 mL, 6 g / 100 mL, 8 g / 100 mL or 10 g / 100 mL based on the volume of the beverage. The upper limit for the amount of monosaccharides and disaccharides may be 12g / 100mL, 10g / 100mL, 8g / 100mL, 6g / 100mL, 5g / 100mL, 4g / 100mL, 3g / 100mL, 2g / 100mL, 1.5g / 100mL, 1g / 100mL, 0.5g / 100mL, 0.1g / 100mL or 0.01g / 100mL based on the volume of the beverage.

[0037] The beverage may be a carbonated or non-carbonated beverage. The beverage may contain carbon dioxide in an amount ranging from 0.5 GV to 5.0 GV. The lower limit of the amount of carbon dioxide may be 0.5 GV, 1.0 GV, 1.5 GV, or 2.0 GV. The upper limit of the amount of carbon dioxide may be 5.0 GV, 4.5 GV, 4.0 GV, or 3.5 GV. The unit "GV" used to represent the amount of carbon dioxide in a beverage represents the volume ratio of carbon dioxide to the beverage at 1 atmosphere and 20°C.

[0038] The beverage may further contain other ingredients as necessary. One or more other ingredients may be used. Examples of other ingredients include hops, stabilizers, dietary fiber, fruit juice, fruit, fruit peel, flavoring, sweetener (e.g., high-intensity sweetener), acidulant, pH adjuster, antioxidant, preservative, emulsifier, colorant, foaming agent, protein, protein hydrolysate, yeast extract, and water. The other ingredients may be selected from known beverage ingredients depending on the purpose.

[0039] The beverage may be a beverage produced through a fermentation process (i.e., a fermented beverage). The beverage may be a beverage produced without a fermentation process (i.e., a non-fermented beverage). The non-fermented beverage may be a beverage that uses an ethanol-containing substance as part of the raw materials and is produced without a fermentation process. Examples of ethanol-containing substances include distilled spirits and raw alcohol.

[0040] The beverage may be an alcohol-flavored beverage. The alcohol-flavored beverage may be an alcohol-flavored beverage produced through a fermentation process or an alcohol-flavored beverage produced without a fermentation process. That is, the alcohol-flavored beverage may be a fermented alcohol-flavored beverage or a non-fermented alcohol-flavored beverage. The alcohol-flavored beverage is a beverage that can provide the flavor of an alcoholic beverage or a flavor similar to an alcoholic beverage, regardless of the presence or absence of ethanol. The alcohol-flavored beverage includes not only existing alcoholic beverages but also beverages made to imitate the flavor of existing alcoholic beverages. The alcoholic beverage is a beverage containing ethanol. Examples of alcohol-flavored beverages include chuhai-flavored beverages, cocktail-flavored beverages, fruit wine-flavored beverages, distilled liquor-flavored beverages, and beer-flavored beverages. The chuhai-flavored beverage has a chuhai flavor or a chuhai-like flavor. The chuhai-flavored beverage may contain fruit flavors and fruit juice. Examples of fruit flavors include fruit flavors derived from fruits of the Rosaceae family (e.g., plum, apple, strawberry, and peach), fruit flavors derived from citrus fruits (e.g., lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikwasa), and fruit flavors derived from grapes. The fruit flavor may be a composition containing an aroma component contained in fruit. Examples of fruit juices include fruit juices derived from fruits of the Rosaceae family (e.g., plum, apple, strawberry, and peach), fruit juices derived from citrus fruits (e.g., lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikwasa), and fruit juices derived from grapes. Cocktail-flavored beverages have a cocktail flavor or a cocktail-like flavor. Cocktail-flavored beverages may contain fruit flavors and fruit juice. Fruit liquor-flavored beverages have a fruit liquor flavor (e.g., wine, plum liquor, and cider) or a fruit liquor-like flavor. Spirit-flavored beverages have the flavor of or a flavor similar to spirits (e.g., shochu, whiskey, brandy, rum, gin, and vodka). Examples of cocktail-flavored and spirit-flavored beverages include highballs.A beer-taste beverage has a beer flavor or a beer-like flavor. Examples of beer-taste beverages include beer and happoshu defined by the Liquor Tax Act of Japan. Examples of beer-taste beverages include non-alcoholic beer. The beverage may be an alcohol-taste beverage selected from a chuhai-taste beverage, a cocktail-taste beverage, a fruit wine-taste beverage, a distilled liquor-taste beverage, and a beer-taste beverage. The beverage may be an alcohol-taste beverage other than a beer-taste beverage. The beverage may be an alcohol-taste beverage selected from a chuhai-taste beverage, a cocktail-taste beverage, a fruit wine-taste beverage, and a distilled liquor-taste beverage. The beverage may be a beer-taste beverage.

[0041] In a preferred embodiment, the beverage is a beer-taste beverage. The beer-taste beverage may be a beer-taste beverage produced through a fermentation process or a beer-taste beverage produced without a fermentation process. That is, the beer-taste beverage may be a fermented beer-taste beverage or a non-fermented beer-taste beverage. The beer-taste beverage may be a beer-taste beverage that uses malt as an ingredient or a beer-taste beverage that does not use malt as an ingredient. The beer-taste beverage may be a beer-taste beverage that uses hops as an ingredient or a beer-taste beverage that does not use hops as an ingredient.

[0042] The beverage may be a fruit-flavored alcoholic beverage. Examples of fruits include apple, strawberry, peach, lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, shikuwasa, and grapes. The beverage may be a citrus-flavored alcoholic beverage. Examples of citrus fruits include lemon, mandarin orange, grapefruit, orange, lime, yuzu, kabosu, sudachi, and shikuwasa.

[0043] The beverage may be beer, happoshu, spirits or liqueur.

[0044] The beverage may be in the form of a Ready To Drink (RTD) beverage, which is a beverage that is manufactured so that it can be consumed immediately after opening.

[0045] The beverage may be enclosed in a container. Examples of the type of container include glass containers, metal containers, and plastic containers. The container may be selected from known containers used to enclose known beverages.

[0046] A method for producing a beverage includes obtaining a beverage containing magnesium and glycerin. Except for the fact that the target beverage contains magnesium and glycerin, the beverage can be produced using a known beverage production method. For example, the beverage may be produced by adding a magnesium source and glycerin at any step in a known beverage production method. For example, the beverage may be produced by adding a magnesium source and glycerin to a previously prepared beverage. For example, a fermented beer-flavored beverage is produced through various steps, such as preparation of a fermentation raw material liquid, fermentation, storage, and filtration. For example, general methods for producing fermented beer-flavored beverages are described in JP 2022-067627 A and JP 2024-001889 A. For example, a non-fermented beer-flavored beverage is produced by introducing carbon dioxide gas into a mixed liquid containing a target component. For example, general methods for producing non-fermented beer-flavored beverages are described in JP 2022-067627 A and JP 2019-107023 A.

[0047] In an exemplary embodiment, obtaining a beverage may include using a magnesium compound and glycerin as ingredients for the beverage. The magnesium compound may be a magnesium salt or magnesium oxide. The magnesium compound and glycerin may be added simultaneously or separately at any step in the beverage production method. The magnesium compound and glycerin may be added all at once or multiple times at any step in the beverage production method.

[0048] In an exemplary embodiment, obtaining a beverage may include using a composition comprising magnesium and glycerin as an ingredient of the beverage. Specific examples of compositions comprising magnesium and glycerin are described above. The composition may be added at any step in the beverage production process, either once or multiple times.

[0049] In an exemplary embodiment, obtaining a beverage may include adding at least one selected from the group consisting of a magnesium compound and glycerin to a drinkable liquid. Each of the magnesium compound and glycerin may be added at once or multiple times. Specific examples of magnesium compounds are as described above. The drinkable liquid may be a pre-prepared beverage, for example, an alcoholic beverage. If the drinkable liquid contains a sufficient amount of magnesium, glycerin and, if necessary, a magnesium compound may be added to the drinkable liquid. If the drinkable liquid contains a sufficient amount of glycerin, a magnesium compound and, if necessary, glycerin may be added to the drinkable liquid.

[0050] In an exemplary embodiment, obtaining the beverage may include adding a composition comprising magnesium and glycerin to a drinkable liquid. The composition may be added all at once or in multiple portions.

[0051] The method for producing a beverage may further include other steps as necessary. The method for producing a beverage may include sterilizing the beverage. The method for producing a beverage may include sealing the beverage in a container.

[0052] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the scope of the present disclosure. In the following description, "%" represents "volume %."

[0053] Experimental Example 1 Comparative Example 1A A commercially available beer-taste beverage A (Asahi Breweries, Ltd., product name: DRY ZERO, ethanol concentration: 0%, non-fermented beverage) was prepared.

[0054] (Examples 1A to 2A) Magnesium chloride hexahydrate (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) and glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.) were added to commercially available beer-taste beverage A to obtain beverages with the compositions shown in the tables below.

[0055] (Sensory Evaluation: Ethanol Sensation) After tasting each beverage, the following three evaluation items were evaluated on a six-point scale from 0 to 5. Specifically, the evaluation was repeated twice by six trained evaluators, and the average score for each evaluation item was calculated. The average scores for each evaluation item are shown in the table below.

[0056] Flavor: An ethanol-like flavor and stimulating sensation in the mouth. Drinkability: A slight pressure sensation in the pharynx. Texture: The beverage clings to the tongue (a slimy texture).

[0057] 0: Level similar to or lower than Comparative Example 1A 1: Level intermediate between Comparative Example 1A and Control Sample 1A 2: Level similar to Control Sample 1A 3: Level intermediate between Control Sample 1A and Control Sample 2A 4: Level similar to Control Sample 2A 5: Level higher than Control Sample 2A

[0058] For the overall evaluation of ethanol sensation, the total average score for each evaluation item was calculated and rated on a four-point scale from A to D below. A, B, or C indicates that the ethanol sensation has improved. The results of the overall evaluation of ethanol sensation are shown in the table below. A: 11 points or more B: 5 points or more but less than 11 points C: 2 points or more but less than 5 points D: Less than 2 points

[0059] The manufacturing method for each control sample was as follows: Polmos Warsaw (Polmos Warsaw, Spiritus, ethanol concentration: 96%) was added to commercially available beer-flavored beverage A to obtain control samples with the following ethanol concentrations: Control sample 1A: 2.5% (= 0% + 2.5%) Control sample 2A: 5% (= 0% + 5%)

[0060] (Sensory evaluation: balance of bitterness and sweetness) After tasting each beverage, the balance of bitterness and sweetness was evaluated using the following three levels of A to C. The results of a discussion among six trained evaluators are shown in the table below. A: A good balance of bitterness and sweetness continues. B: A good balance of bitterness and sweetness continues, but the bitterness or sweetness lasts for more than 5 seconds. C: Either the bitterness or the sweetness or both the bitterness and the sweetness are noticeable.

[0061]

[0062] As shown in the table above, the beverages of all Examples provided a stronger alcoholic taste than the beverage of Comparative Example 1 A. Also, the beverages of all Examples shown in the table above were more palatable than the beverage of Comparative Example 1 A.

[0063] Experimental Example 2 Comparative Example 1B A commercially available beer-flavored beverage B (Asahi Breweries, Ltd., product name: BEERY, ethanol concentration: 0.5%, fermented beverage) was prepared.

[0064] (Examples 1B to 17B) Magnesium chloride hexahydrate (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) and glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.) were added to commercially available beer-taste beverage B to obtain beverages with the compositions shown in the following tables.

[0065] (Sensory Evaluation: Ethanol Sensation) As in the previously described Experimental Example 1, the three evaluation items of "flavor," "drinkability," and "texture" were evaluated on a six-point scale from 0 to 5. The average scores for each evaluation item are shown in the table below. As in the previously described Experimental Example 1, a comprehensive evaluation of the ethanol sensation was conducted. The results of the comprehensive evaluation of the ethanol sensation are shown in the table below.

[0066] 0: Level similar to or lower than Comparative Example 1B 1: Level intermediate between Comparative Example 1B and Control Sample 1A 2: Level similar to Control Sample 1B 3: Level intermediate between Control Sample 1B and Control Sample 2B 4: Level similar to Control Sample 2B 5: Level higher than Control Sample 2B

[0067] The manufacturing method for each control sample was as follows: Polmos Warsaw (Polmos Warsaw, Spiritus, ethanol concentration: 96%) was added to commercially available beer-flavored beverage B to obtain control samples with the following ethanol concentrations: Control sample 1B: 3% (= 0.5% + 2.5%) Control sample 2B: 5.5% (= 0.5% + 5%)

[0068] (Sensory Evaluation: Balance of Bitterness and Sweetness) The balance of bitterness and sweetness was evaluated in the same manner as in the above-described Experimental Example 1. The results of a discussion by six trained evaluators are shown in the table below.

[0069]

[0070]

[0071]

[0072] As shown in the table above, the beverages of all Examples provided a stronger ethanol taste than the beverage of Comparative Example 1B. In addition, the beverages of all Examples shown in the table above were more delicious than the beverage of Comparative Example 1B, with the beverages of Examples 2B to 6B, 8B to 12B, 14B, and 15B being particularly delicious.

[0073] Experimental Example 3 Comparative Example 1C A commercially available beer-flavored beverage C (Asahi Breweries, Ltd., product name: DRY CRYSTAL, ethanol concentration: 3.5%, fermented beverage) was prepared.

[0074] (Examples 1C to 2C) Magnesium chloride hexahydrate (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) and glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.) were added to commercially available beer-taste beverage C to obtain beverages with the compositions shown in the tables below.

[0075] (Sensory Evaluation: Ethanol Sensation) As in the previously described Experimental Example 1, the three evaluation items of "flavor," "drinkability," and "texture" were evaluated on a six-point scale from 0 to 5. The average scores for each evaluation item are shown in the table below. As in the previously described Experimental Example 1, a comprehensive evaluation of the ethanol sensation was conducted. The results of the comprehensive evaluation of the ethanol sensation are shown in the table below.

[0076] 0: Level similar to or lower than Comparative Example 1C 1: Level intermediate between Comparative Example 1C and Control Sample 1C 2: Level similar to Control Sample 1C 3: Level intermediate between Control Sample 1C and Control Sample 2C 4: Level similar to Control Sample 2C 5: Level higher than Control Sample 2C

[0077] The manufacturing method for each control sample was as follows: Polmos Warsaw (Polmos Warsaw, Spiritus, ethanol concentration: 96%) was added to commercially available beer-flavored beverage C to obtain control samples with the following ethanol concentrations: Control sample 1C: 6% (= 3.5% + 2.5%) Control sample 2C: 8.5% (= 3.5% + 5%)

[0078] (Sensory Evaluation: Balance of Bitterness and Sweetness) The balance of bitterness and sweetness was evaluated in the same manner as in the above-described Experimental Example 1. The results of a discussion by six trained evaluators are shown in the table below.

[0079]

[0080] As shown in the table above, the beverages of all Examples provided a higher ethanol taste than the beverage of Comparative Example 1C. Also, the beverages of all Examples shown in the table above were more palatable than the beverage of Comparative Example 1C.

[0081] Experimental Example 4 Comparative Example 1D A commercially available beer-taste beverage D (Asahi Breweries, Ltd., product name: BEERY, ethanol concentration: 0.5%, fermented beverage) was prepared.

[0082] (Examples 1D to 6D) Magnesium sulfate heptahydrate (Fujifilm Wako Pure Chemical Industries, Ltd., grade: food additive), magnesium oxide (Tomita Pharmaceutical Co., Ltd., grade: food additive) or magnesium carbonate (Naikai Shoji Co., Ltd., grade: food additive), and glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.) were added to commercially available beer-taste beverage D to obtain beverages with the compositions shown in the tables below.

[0083] (Sensory Evaluation: Ethanol Sensation) As in the previously described Experimental Example 1, the three evaluation items of "flavor," "drinkability," and "texture" were evaluated on a six-point scale from 0 to 5. The average scores for each evaluation item are shown in the table below. As in the previously described Experimental Example 1, a comprehensive evaluation of the ethanol sensation was conducted. The results of the comprehensive evaluation of the ethanol sensation are shown in the table below.

[0084] 0: Level similar to or lower than Comparative Example 1D 1: Level intermediate between Comparative Example 1D and Control Sample 1D 2: Level similar to Control Sample 1D 3: Level intermediate between Control Sample 1D and Control Sample 2D 4: Level similar to Control Sample 2D 5: Level higher than Control Sample 2D

[0085] The manufacturing method for each control sample was as follows: Polmos Warsaw (Polmos Warsaw, Spiritus, ethanol concentration: 96%) was added to commercially available beer-flavored beverage D to obtain control samples with the following ethanol concentrations: Control sample 1D: 3% (= 0.5% + 2.5%) Control sample 2D: 5.5% (= 0.5% + 5%)

[0086]

[0087]

[0088] As shown in the table above, the beverages of all Examples provided a higher alcoholic taste than the beverage of Comparative Example 1D. Also, the beverages of all Examples shown in the table above were more palatable than the beverage of Comparative Example 1D.

[0089] Experimental Example 5 (Comparative Example 1E) A syrup solution containing 45.1 g / L of 55% fructose glucose syrup (Gunei Chemical Industry Co., Ltd.), 3.5 g / L of citric acid (Iwata Chemical Industry Co., Ltd.), and 1.1 g / L of sodium citrate (Iwata Chemical Industry Co., Ltd.) was prepared. The syrup solution was diluted two-fold with carbonated water (4.6 GV) and packaged in 350 mL cans. Sterilization equivalent to heating at 60°C for 10 minutes was performed, yielding beverage E.

[0090] (Examples 1E to 19E) Beverages were obtained in the same manner as in Comparative Example 1E, except that when preparing the syrup solution, magnesium chloride hexahydrate (Fujifilm Wako Pure Chemical Industries, Ltd., grade: food additive) and glycerin (Sakamoto Pharmaceutical Industry Co., Ltd.) were further added so as to obtain the compositions shown in the table below.

[0091] (Sensory Evaluation: Ethanol Sensation) After tasting each beverage, the following three evaluation items were evaluated on a six-point scale from 0 to 5. Specifically, the evaluation was repeated twice by three trained evaluators, and the average score for each evaluation item was calculated. The average scores for each evaluation item are shown in the table below.

[0092] Flavor: An ethanol-like flavor and stimulating sensation in the mouth. Drinkability: A slight pressure sensation in the pharynx. Texture: The beverage clings to the tongue (a slimy texture).

[0093] 0: Level similar to or lower than Comparative Example 1E 1: Level intermediate between Comparative Example 1E and Control Sample 1E 2: Level similar to Control Sample 1E 3: Level intermediate between Control Sample 1E and Control Sample 2E 4: Level similar to Control Sample 2E 5: Level higher than Control Sample 2E

[0094] For the overall evaluation of ethanol sensation, the total average score for each evaluation item was calculated and rated on a four-point scale from A to D below. A, B, or C indicates that the ethanol sensation has improved. The results of the overall evaluation of ethanol sensation are shown in the table below. A: 11 points or more B: 5 points or more but less than 11 points C: 3 points or more but less than 5 points D: Less than 3 points

[0095] The control samples were prepared as follows: Ethanol (ethanol concentration: 95.3%) was added to drink E to obtain control samples with the following ethanol concentrations: Control sample 1E: 2.5% (=0% + 2.5%) Control sample 2E: 5% (=0% + 5%)

[0096] (Sensory evaluation: balance of bitterness and sweetness) After tasting each beverage, the balance of bitterness and sweetness was evaluated on a three-point scale from A to C. The results of a discussion between three trained evaluators are shown in the table below. A: A good balance of bitterness and sweetness continues. B: A good balance of bitterness and sweetness continues, but the bitterness or sweetness lasts for more than 5 seconds. C: Either the bitterness or the sweetness or both the bitterness and the sweetness are noticeable.

[0097]

[0098]

[0099]

[0100]

[0101] As shown in the table above, the beverages of all Examples provided a stronger ethanol taste than the beverage of Comparative Example 1E. In addition, the beverages of all Examples shown in the table above were more palatable than the beverage of Comparative Example 1E.

Claims

1. A composition for improving the ethanol sensation in a beverage, comprising magnesium and glycerin.

2. Use of a composition comprising magnesium and glycerin in a method for improving the ethanol sensation in a beverage.

3. The use of claim 2, wherein the method comprises adjusting the amount of magnesium in the non-fermented beverage to 50 mg / L or more based on the volume of the non-fermented beverage, and adjusting the amount of glycerin in the non-fermented beverage to 0.1 g / L or more based on the volume of the non-fermented beverage.

4. The use of claim 2, wherein the method comprises adjusting the amount of magnesium in the beverage to at least 100 mg / L, based on the volume of the beverage, and adjusting the amount of glycerin in the beverage to at least 1 g / L, based on the volume of the beverage.

5. A non-fermented beverage comprising magnesium and glycerin, wherein the amount of the magnesium is 50 mg / L or more based on the volume of the non-fermented beverage, and the amount of the glycerin is 0.1 g / L or more based on the volume of the non-fermented beverage.

6. The beverage of claim 5, wherein the amount of magnesium is within the range of 50 mg / L to 800 mg / L based on the volume of the non-fermented beverage, and the amount of glycerin is within the range of 0.1 g / L to 30 g / L based on the volume of the non-fermented beverage.

7. A beverage comprising magnesium and glycerin, wherein the amount of the magnesium is 100 mg / L or more based on the volume of the beverage, and the amount of the glycerin is 1 g / L or more based on the volume of the beverage.

8. The beverage of claim 7, wherein the amount of magnesium is in the range of 100 mg / L to 800 mg / L based on the volume of the beverage, and the amount of glycerin is in the range of 2 g / L to 30 g / L based on the volume of the beverage.

9. A beverage according to any one of claims 5 to 8, having an ethanol concentration in the range of 0% to 10% by volume.

10. The beverage according to any one of claims 5 to 8, which is an alcohol-flavored beverage.

11. A method for producing a non-fermented beverage, comprising obtaining a non-fermented beverage containing magnesium and glycerin, wherein the amount of magnesium is 50 mg / L or more based on the volume of the non-fermented beverage, and the amount of glycerin is 0.1 g / L or more based on the volume of the non-fermented beverage.

12. A method for producing a beverage, comprising obtaining a beverage containing magnesium and glycerin, wherein the amount of magnesium is 100 mg / L or more based on the volume of the beverage, and the amount of glycerin is 1 g / L or more based on the volume of the beverage.

13. A method for improving the ethanol flavor of a non-fermented beverage, comprising: adjusting the amount of magnesium in the non-fermented beverage to 50 mg / L or more based on the volume of the beverage; and adjusting the amount of glycerin in the non-fermented beverage to 0.1 g / L or more based on the volume of the beverage.

14. A method for improving the ethanol flavor of a beverage, comprising: adjusting the amount of magnesium in the beverage to 100 mg / L or more based on the volume of the beverage; and adjusting the amount of glycerin in the beverage to 1 g / L or more based on the volume of the beverage.

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