JP5670107B2 - Non-alcoholic beverages with a feeling of alcohol and methods for producing the same - Google Patents

Description

  The present invention relates to a non-alcoholic beverage provided with a feeling of alcohol and a method for producing the same.

  With the recent increase in health orientation, the number of consumers who self-control alcohol intake is increasing. In addition, due to the revision of the Road Traffic Law, such as stricter penalties for drunk driving, people engaged in driving automobiles are increasingly interested in alcohol consumption. Under such circumstances, there is a growing demand for beverages with a sense of alcohol while being soft drinks.

  Patent Document 1 describes the use of a pungent component as a carbonic acid sensitizer. However, Patent Document 1 does not disclose that a non-alcoholic beverage can be given a feeling of alcohol by combining a pungent component with an aliphatic monohydric alcohol.

JP 2010-68749 A

  The present inventors have found that a non-alcoholic beverage can be given a sense of alcohol by adding capsaicin and an aliphatic monohydric alcohol having 3 to 5 carbon atoms in combination within a specific range (implementation). Examples 1-2). That is, by combining capsaicin and an aliphatic monohydric alcohol having 3 to 5 carbon atoms in a specific range with a non-alcoholic beverage, it cannot be assumed at all from the stimulation by capsaicin (pungency imparting component) and the flavor of the aliphatic monohydric alcohol. An “alcoholic feeling” could be imparted. Thus, it was a surprising finding for the present inventors that a non-alcoholic beverage could be given a feeling of alcohol due to the balance between the pungent taste due to the pungent taste imparting component and the savory flavor due to the aliphatic monohydric alcohol. Until now, the subject of giving an alcohol feeling to the drink which does not contain alcohol at all was not assumed. The present invention is based on these findings.

  An object of this invention is to provide the non-alcoholic drink to which the feeling of alcohol was provided, and its manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink provided with the alcohol feeling which comprises a pungent imparting component and a C3-C5 aliphatic monohydric alcohol, and its manufacturing method are provided.

Specifically, the following inventions are provided.
(1) A non-alcoholic beverage provided with a feeling of alcohol comprising capsaicins and an aliphatic monohydric alcohol having 3 to 5 carbon atoms, wherein the concentration of capsaicins in the beverage is 0.002 to 0.056 ppm. A beverage having a C3-C5 aliphatic monohydric alcohol concentration of 12.5 to 400 ppm in the beverage.
(2) The beverage according to (1), wherein the concentration ratio of capsaicins to aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1: 1700 to 1: 29000.
(3) The capsaicin is one or more substances selected from the group consisting of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin and N-vanillyl-n-nonamide. ) Beverages.
(4) An aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1-propanol, 2-propanol, 2-methyl-1-propanol, 1-butanol, 2-butanol, 2-methyl-1-butanol, 1- The beverage according to (1), which is one or more substances selected from the group consisting of pentanol and 2-pentanol.
(5) The capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 ppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm. The manufacturing method of the non-alcoholic drink to which the feeling of alcohol was provided.
(6) The capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 ppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm. And a method of imparting a feeling of alcohol to a non-alcoholic beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink provided with the feeling of alcohol and its manufacturing method are provided. Since the beverage according to the present invention has a feeling of alcohol despite being a non-alcoholic beverage, it is advantageous in that it can meet the demand for a beverage with a feeling of alcohol while being a non-alcoholic beverage.

Detailed description of the invention

Definitions In the present invention, “non-alcoholic beverage” means a beverage having an alcohol content of less than 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law. Among “non-alcoholic beverages”, beverages that do not contain any alcohol, that is, have an alcohol content of 0 v / v%, can be expressed as “completely alcohol-free beverages”. Here, “alcohol content” means the content of ethanol and does not include aliphatic monohydric alcohols.

  In the present invention, “pungency” refers to pain (stimulation) caused in the mouth by a substance typified by capsaicin such as chili pepper.

  In the present invention, the “egumi flavor” refers to the sashimi that is felt at the portion that has passed from the oral cavity to the nasal cavity. Egumi means an irritating taste centered on bitterness and astringency.

  In the present invention, “alcohol feeling” refers to a sense of irritation peculiar to alcohol that is felt when an alcoholic beverage is consumed. Here, the “stimulation feeling peculiar to alcohol” refers to a heavy sensation with a low drifting stimulus, unlike a stimulation feeling with a pungent imparting component alone, which is a crisp feeling with a penetrating stimulus.

  In the present invention, the “beverage imparted with an alcoholic feeling” means a drink having an “alcoholic feeling” even if it is a non-alcoholic beverage. The “beverage with a sense of alcohol” can give a drinker a pseudo sensation (stimulation feeling peculiar to alcohol) as if an alcoholic beverage was consumed despite being a non-alcoholic beverage. The “beverage with a feeling of alcohol” refers to, for example, a Chu-Hi beverage, a cocktail beverage, a wine-like beverage, and other beverages that can be substituted with alcoholic beverages.

  In the present specification, “1 ppm” corresponds to 0.0001 weight / volume%.

Beverage according to the present invention The beverage according to the present invention can be typically produced by adding a pungent component and an aliphatic monohydric alcohol having 3 to 5 carbon atoms to the original beverage. According to the beverage according to the present invention, by using an original beverage that does not contain alcohol, it is possible to provide a beverage that does not contain an alcohol component but has a sense of alcohol. Hereinafter, the raw beverage, the pungent imparting component, and the aliphatic monohydric alcohol having 3 to 5 carbon atoms will be described.

[Original beverage]
The original beverage constituting the beverage according to the present invention is a non-alcoholic beverage from the viewpoint of providing a beverage with a feeling of alcohol while being a non-alcoholic beverage. The original beverage may be a beverage that gives a sense of alcohol by adjusting the concentration of the pungent component and the concentration of the aliphatic monohydric alcohol having 3 to 5 carbon atoms. For example, carbonated beverages, fruit juice beverages, vegetables Examples include juice-containing beverages, fruit and vegetable juice-containing beverages, fruit juice-containing beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurt, coffee, cocoa, nutritional drinks, sports drinks, drinking water (mineral water, etc.), etc. However, the present invention is not limited to these. The original beverage may be a non-malt beverage that does not use malt. It may be a non-beer-like beverage that does not use malt and hops.

  The raw beverage used in the present invention is preferably a fruit juice-containing beverage or a carbonated beverage.

  The carbonated beverage means a beverage in which carbon dioxide is injected into water suitable for drinking, that is, a beverage containing carbon dioxide gas. Carbonated beverages include sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugars, sugar alcohols, high intensity sweeteners, etc.), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, Phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, salts thereof, etc.), flavoring (for example, citrus (for example, orange, lemon, lime, grapefruit, mandarin, Fragrances of yuzu, etc.) and other fruits (for example, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee, mango, passion fruit, pear, etc.))), fruit juice (eg orange, lemon , Lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry , It can also be added melon, plum, lychee, mango, passion fruit, pear, etc. of fruit juice)), and the like.

  When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage is, for example, 0.1 to 0.4 MPa, preferably 0.13 to 0.35 MPa. The carbon dioxide gas pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  Examples of fruits used in fruit juice drinks and fruit and vegetable juice drinks include orange, lemon, lime, grapefruit, mandarin, yuzu, apple, grape, peach, banana, pineapple, strawberry, melon, ume, lychee and mango. , Passion fruit, pear and the like. Examples of vegetables used in vegetable juice drinks and fruit juice and vegetable juice drinks include, for example, tomato, carrot, celery, cucumber, watermelon, pepper, cabbage, broccoli, cauliflower, watercress, kale, spinach, radish, pumpkin, Examples include Chinese cabbage and lettuce.

  Tea drinks are tea leaves (tea leaves), which are evergreens of the camellia family, or drinks for decocting and drinking leaves or cereals of plants other than tea trees. Either fermented tea, semi-fermented tea or non-fermented tea Are also included. Specific examples of tea beverages include Japanese tea (for example, green tea, barley tea), black tea, herbal tea (for example, jasmine tea), Chinese tea (for example, Chinese green tea, oolong tea), hoji tea, and the like.

  Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods made from these raw materials. In addition to those made of milk and other ingredients, for example, nutrient-enriched milk, flavored milk, and sugar-decomposed milk Those made from processed milk are also included.

  In the production of the original beverage used in the present invention, in addition to the pungent imparting component described later and the aliphatic monohydric alcohol having 3 to 5 carbon atoms, sugars, flavors, fruit juices used in normal beverage formulation design, A food additive or the like can be appropriately added. The original beverage used in the present invention can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

[Spicy ingredient]
The pungent imparting component constituting the beverage according to the present invention means a substance capable of imparting a pungent taste to the target raw beverage.

  The pungent imparting component used in the present invention can impart a feeling of alcohol to a non-alcoholic beverage in combination with an aliphatic monohydric alcohol having 3 to 5 carbon atoms, and will be described later in the beverage according to the present invention. A predetermined pungent imparting component concentration can be provided.

  Pungency imparting ingredients include, for example, hot pepper ingredients, pepper pepper ingredients, salmon pungent ingredients, wasabi pungent ingredients, ginger pungent ingredients, mustard pungent ingredients, garlic pungent ingredients, onion pungent ingredients, radish Of pungent components.

  Capsaicins are mentioned as a pungent component of pepper. Capsaicins have a structure in which an organic acid is bonded to vanillylamine with an amide bond, and examples thereof include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, and N-vanillyl-n-nonamide.

  Examples of the pungent component of pepper include piperine.

  Examples of the pungent component of salamander include sanshool and sanshoamide.

  Examples of the pungent component of wasabi include allyl isothiocyanate.

  Examples of the pungent component of ginger include gingerol-related substances (for example, 6-gingerol, gingerol, etc.) and the like.

  Examples of the mustard component of mustard include allyl isothiocyanate.

  Examples of the pungent component of garlic include alliin and allicin.

  Examples of the pungent component of onion include allyl isothiocyanate.

  Examples of the pungent component of Japanese radish include 4-methylthio-3-butenyl isothiocyanate.

  The pungent imparting component is preferably a pungent component of pepper, more preferably capsaicin.

  Examples of capsaicins include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide, preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin or A combination of two or more of these, more preferably capsaicin, dihydrocapsaicin, nordihydrocapsaicin or a combination of two or more thereof, and even more preferably capsaicin, dihydrocapsaicin or a combination thereof.

  The pungent imparting component may be used as a single component, or two or more may be used in combination. The amount of the pungent imparting component in the case where two or more pungent imparting components are used in combination can be represented by the total amount of the two or more pungent imparting components.

  The pungent imparting component used in the present invention is commercially available.

  The pungent imparting component used in the present invention can be produced (synthesized) according to a known method.

  As the pungent imparting component used in the present invention, an extract of a plant or the like containing the desired pungent imparting component (for example, capsicins, water or ethanol extract of capsicum) can be used, and the desired pungent component is used. It can also be purified from plants containing the imparting component.

  The concentration of capsaicin in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm, more preferably 0.004 to 0.028 ppm, and still more preferably, from the viewpoint of imparting a feeling of alcohol. , 0.004 to 0.014 ppm can be adjusted.

  The concentration of the pungent imparting component other than capsaicins can be adjusted so as to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration. The pungent level of the pungent imparting component is well known to those skilled in the art, and those skilled in the art can appropriately adjust the concentration based on the pungent level of the pungent imparting component used. For example, the Scoville value can be used as an index of the degree of pungent taste. The Scoville value can be obtained by a sensory test by a subject. Generally, a solution containing a pungent imparting component is diluted with an aqueous sugar solution, and the dilution rate when the subject no longer feels pungency is defined as the Scoville value. can do.

  The concentration of capsaicin in the drink is such that the concentration ratio of capsaicin to aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1: 1700 to 1: 29000, preferably 1: 3000 from the viewpoint of imparting an alcoholic feeling. To 1: 25000, more preferably 1: 3000 to 1: 20000, still more preferably 1: 3500 to 1: 15000, and particularly preferably 1: 5000 to 1: 10000. .

[C3-C5 aliphatic monohydric alcohol]
The C3-C5 aliphatic monohydric alcohol which comprises the drink by this invention means the substance which can give a sashimi flavor to the target raw drink.

  The C3-C5 aliphatic monohydric alcohol used in the present invention can impart a sense of alcohol to a non-alcoholic beverage in combination with a pungent imparting component (preferably capsaicin). Can be given a predetermined monohydric alcohol concentration of 3 to 5 carbon atoms as described later.

  The “C3-C5 aliphatic monohydric alcohol” used in the present invention has a hydrogen atom of a linear or branched aliphatic hydrocarbon having 3 to 5 carbon atoms substituted with one hydroxyl group. Means a compound. The aliphatic monohydric alcohol may be substituted with thiol or the like as long as it can impart an savory flavor, but is preferably an unsubstituted aliphatic monohydric alcohol.

  Examples of the aliphatic monohydric alcohol having 3 to 5 carbon atoms include 1-propanol, 2-propanol, 2-methyl-1-propanol, 1-butanol, 2-butanol, 2-methyl-1-butanol, 1- Pentanol, 2-pentanol and the like can be mentioned, but preferably 1-propanol, 2-propanol, 2-methyl-1-propanol, 1-butanol, 2-butanol, 2-methyl-1-butanol, 1- Pentanol or a combination of two or more of these.

  A C3-C5 aliphatic monohydric alcohol may be used as a single component, and may be used in combination of 2 or more types. When using two or more types of aliphatic monohydric alcohols having 3 to 5 carbon atoms in combination, the amount of aliphatic monohydric alcohols having 3 to 5 carbon atoms is the sum of the amounts of each of the two or more aliphatic monohydric alcohols. Can be expressed as a quantity.

  Commercially available aliphatic monohydric alcohols having 3 to 5 carbon atoms used in the present invention can be obtained.

  The C3-C5 aliphatic monohydric alcohol used in the present invention can also be produced according to a known method.

  The C3-C5 aliphatic monohydric alcohol concentration in the beverage is 12.5 to 400 ppm, preferably 20 to 300 ppm, more preferably 25 to 200 ppm, and still more preferably from the viewpoint of imparting a feeling of alcohol. It can adjust so that it may become 25-100 ppm.

  The concentration of aliphatic monohydric alcohol having 3 to 5 carbon atoms in the beverage is such that the concentration ratio of capsaicins to aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1: 1700-1 from the viewpoint of imparting a feeling of alcohol. : 29000, preferably 1: 3,000 to 1: 25000, more preferably 1: 3,000 to 1: 20000, even more preferably 1: 3500 to 1: 15000, particularly preferably 1: 5000 to 1: 10000 Can be adjusted.

According to the present invention, the method for producing a beverage according to the present invention is characterized by adjusting the concentration of a pungent imparting component in a beverage and adjusting the concentration of an aliphatic monohydric alcohol having 3 to 5 carbon atoms in the beverage. Provided is a method for producing a non-alcoholic beverage with a feeling of alcohol. Specifically, the capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 pppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm. A method for producing a non-alcoholic beverage with a sense of alcohol is provided.

  About the "adjustment" of the pungent imparting component concentration or the C3-C5 aliphatic monohydric alcohol concentration in the beverage, the concentration of the pungent imparting component and the C3-C5 aliphatic monohydric alcohol originally contained in the original beverage Can be adjusted by adding a pungent imparting component and an aliphatic monohydric alcohol having 3 to 5 carbon atoms, or a pungent imparting component or an aliphatic monohydric alcohol having 3 to 5 carbon atoms. It can also be adjusted by adding any one of the above, or it can be adjusted without adding any substance of the pungent imparting component and the aliphatic monohydric alcohol having 3 to 5 carbon atoms. Moreover, it can also adjust by removing a pungent imparting component and / or an aliphatic monohydric alcohol having 3 to 5 carbon atoms from the original beverage. Typically, it can be adjusted by adding a pungent imparting component and an aliphatic monohydric alcohol having 3 to 5 carbon atoms to the original beverage.

  In the production of the beverage provided in the present invention, it can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

  Regarding the addition of the pungent imparting component and / or the aliphatic monohydric alcohol having 3 to 5 carbon atoms, the pungent imparting component and / or the aliphatic monohydric alcohol having 3 to 5 carbon atoms may be added during the production of the original beverage or You may add after manufacture. The pungent imparting component and the C3-C5 aliphatic monohydric alcohol may be added together or separately, and when added separately, any of them may be added first. Good. When adding a plurality of pungent imparting components, or when adding a plurality of aliphatic monohydric alcohols having 3 to 5 carbon atoms, each component may be added together or separately. When added, any of them may be added first. In addition, when adding the pungent imparting component and the C3-C5 aliphatic monohydric alcohol, the concentration of the pungent imparting component and the C3-C5 aliphatic monohydric alcohol originally contained in the original beverage is taken into consideration. Needless to say, necessity and addition amount can be determined.

  In addition to the pungent imparting component and the C3-C5 aliphatic monohydric alcohol, sweeteners, acidulants, fragrances, pigments, fruit juices, food additives (for example, starting additives) used in normal beverage formulation design. You may add additives, such as a foam | bubble improvement agent, a bitterness agent, a preservative, an antioxidant, a thickening stabilizer, an emulsifier, a dietary fiber, a pH adjuster. These additives may be added during the production of the original beverage or after the production of the original beverage. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.

  Capsaicins are combined with an aliphatic monohydric alcohol having 3 to 5 carbon atoms to give a feeling of alcohol, for example, the pungent imparting component in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm, more preferably 0.004 to 0.028 ppm, and still more preferably 0.004 to 0.014 ppm.

  The concentration of the pungent imparting component other than capsaicins can be adjusted so as to have a pungent taste equivalent to that of a beverage prepared by adjusting capsaicins at the above concentration.

  The aliphatic monohydric alcohol having 3 to 5 carbon atoms is combined with the pungent imparting component, and from the viewpoint of imparting a feeling of alcohol, for example, the pungent imparting component in the beverage is 12.5 to 400 ppm, preferably, 20-300 ppm, More preferably, it can add so that it may become 25-200 ppm, More preferably, it is 25-100 ppm.

  Capsaicins and aliphatic monohydric alcohols having 3 to 5 carbon atoms have a concentration ratio of the pungent imparting component and the aliphatic monohydric alcohols having 3 to 5 carbon atoms of 1: 1700 from the viewpoint of imparting a feeling of alcohol. 1: 29000, preferably 1: 3000 to 1: 25000, more preferably 1: 3000 to 1: 20000, even more preferably 1: 3500 to 1: 15000, particularly preferably 1: 5000 to 1: It can add so that it may become 10,000.

  The beverage according to the present invention can be adjusted to a pH of, for example, 2.0 to 4.0, preferably 2.5 to 3.9. When fruits, their components, fruit juices, and the like are used in the beverage according to the present invention, they can also be used to adjust the pH. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).

  The beverage according to the present invention is preferably provided as a non-alcoholic beverage containing fruit juice or fruit flavor.

  A non-alcoholic beverage containing fruit juice or fruit flavor is provided, for example, as a Chu-Hi beverage. A “Chu Hai-like beverage” is a beverage that gives a drinker the feeling of drinking a Chu-Hi beverage. “Chu-hi drink” generally refers to a carbon dioxide-containing alcoholic drink comprising fruit juice or fruit juice flavor. The beverage according to the present invention is a chuhai-like beverage, for example, containing a pungent imparting component, an aliphatic monohydric alcohol having 3 to 5 carbon atoms, fruit juice or fruit juice flavor, and sweeteners, acidulants and the like as necessary. It can be set as the carbonated drink which comprises.

  Non-alcoholic beverages containing fruit juice or fruit flavor are also provided as, for example, cocktail-like beverages. A “cocktail-like beverage” is a beverage that gives a drinker the feeling of drinking a cocktail. “Cocktail beverage” generally refers to a beverage prepared by mixing alcoholic beverages with fruit juice or fruit juice flavors, fruits, spices, sweeteners (syrups), carbonated water, and the like. The beverage according to the present invention is a cocktail-like beverage, for example, a pungent imparting component, an aliphatic monohydric alcohol having 3 to 5 carbon atoms, fruit juice or fruit juice flavor, and sweetener (syrup), fruit, if necessary. It can be set as the drink which contains a spice, carbonated water, etc.

  In addition, it is also possible to set it as the aspect which adds alcohol suitably to the non-alcoholic drink manufactured by this invention, and provides as alcohol on the liquor tax law.

  The beverage according to the present invention is preferably provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.

  According to a preferred embodiment of the present invention, a beverage having a feeling of alcohol comprising capsaicins and an aliphatic monohydric alcohol having 3 to 5 carbon atoms, wherein the concentration of capsaicins in the beverage is 0.002 to 0.002. The concentration of aliphatic monohydric alcohol having 3 to 5 carbon atoms in the beverage is 12.5 to 400 ppm, and the concentration ratio of capsaicins to aliphatic monohydric alcohol having 3 to 5 carbon atoms is 0.056 ppm. A non-alcoholic beverage and a method for producing the same are provided, and more preferably non-alcoholic beverages wherein the capsaicin is capsaicin, dihydrocapsaicin, nordihydrocapsaicin or a combination of two or more thereof A manufacturing method thereof is provided.

  According to a preferred embodiment of the present invention, there is also provided an alcoholic beverage comprising capsaicin and an aliphatic monohydric alcohol having 3 to 5 carbon atoms, wherein the concentration of capsaicin in the beverage is 0.00. 004 to 0.028 ppm, the C3-C5 aliphatic monohydric alcohol concentration in the beverage is 25-200 ppm, and the concentration ratio of capsaicin to C3-C5 aliphatic monohydric alcohol is A non-alcoholic beverage and a method for producing the same that is 1: 3500 to 1: 15000, more preferably a non-alcoholic beverage in which the capsaicins are capsaicin, dihydrocapsaicin, nordihydrocapsaicin or a combination of two or more thereof and A manufacturing method thereof is provided.

  According to the present invention, the capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 ppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm. A method for imparting a feeling of alcohol to a non-alcoholic beverage is provided.

  The concentration of capsaicin in the beverage is 0.002 to 0.056 ppm, preferably 0.003 to 0.042 ppm, more preferably 0.004 to 0.028 ppm, and still more preferably, from the viewpoint of imparting a feeling of alcohol. , 0.004 to 0.014 ppm can be adjusted.

  The C3-C5 aliphatic monohydric alcohol concentration in the beverage is 12.5 to 400 ppm, preferably 20 to 300 ppm, more preferably 25 to 200 ppm, and still more preferably from the viewpoint of imparting a feeling of alcohol. It can adjust so that it may become 25-100 ppm.

  The concentration ratio between capsaicins in the beverage and the aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1: 1700 to 1: 29000, preferably 1: 3,000 to 1: 25000, from the viewpoint of imparting a feeling of alcohol. More preferably, it can be adjusted to 1: 3000 to 1: 20000, still more preferably 1: 3500 to 1: 15000, and particularly preferably 1: 5000 to 1: 10000.

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol feeling imparting agent with respect to a non-alcoholic drink which comprises capsaicin and C3-C5 aliphatic monohydric alcohol is provided.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Manufacture and evaluation of beverages with a sense of alcohol (1) Preparation of beverages Carbonated beverages were used as beverages. As a carbonated beverage, pH 3.0, Brix 6 °, carbon dioxide pressure 0.15 MPa (measurement temperature 20 ° C.), prepared so as not to contain alcohol (0.00 v / v%), lemon juice (3 v / v%) A beverage with lemon added (use of lemon flavor) was used.

  Each sample beverage was prepared by adding capsaicin and 2-propanol to the carbonated beverage so as to be present at concentrations as shown in Table 1 or Table 2.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed on pungent taste, sardine flavor and alcohol feeling by the following criteria by five panelists who were well trained and skilled in evaluating chu-hi and cocktail-based beverages.
[Evaluation of pungent taste]
○: Pungency is moderate, and other flavors such as sweetness and bitterness are sufficiently felt.
Δ: Slightly strong pungent taste and other flavors such as sweetness and bitterness are somewhat inhibited but acceptable.
X: Pungency is very strong, and other flavors such as sweetness and bitterness are hindered and hardly felt.
(Each panel decided through discussions.)
[Egmi flavor evaluation]
◯: There is a moderate sashimi flavor, and other flavors such as sweetness and bitterness are sufficiently felt.
(Triangle | delta): Other flavors, such as sweetness and a bitter taste, are somewhat inhibited, but are an acceptable range.
X: The sashimi flavor is very strong, and other flavors such as sweetness and bitterness are hindered and difficult to feel.
(Each panel decided through discussions.)
[Evaluation of alcohol feeling]
○: The pungent taste and the sashimi flavor are in harmony, and there is a feeling of alcohol. Other flavors such as sweetness and bitterness can be sufficiently felt.
(Triangle | delta): Although a pungent taste and an essence flavor match, there is a feeling of strangeness. Other flavors such as sweetness and bitterness are somewhat inhibited, but are acceptable.
X: The pungent taste and the sashimi flavor do not harmonize, and the flavor is different. Other flavors such as sweetness and bitterness are hindered and difficult to feel.
(Each panel decided through discussions.)

辛味とえぐみ風味の濃度の評価

The results of the sensory evaluation test were as follows.
Evaluation of balance between pungent taste and sashimi flavor

Evaluation of concentration of pungent taste and sashimi flavor

  By adding capsaicin and 2-propanol to a carbonated beverage, which is a non-alcoholic beverage, so that the concentration ratio is 1: 1700 to 1: 29000, a non-alcoholic beverage is maintained without destroying the sense of harmony of the taste as a beverage. (Table 1). Moreover, by adding capsaicin at 0.002 to 0.056 ppm and 2-propanol at 12.5 to 400 ppm to a carbonated beverage that is a non-alcoholic beverage, without losing the sense of harmony of the taste as a beverage. It was confirmed that a non-alcoholic beverage can be given an alcoholic feeling (Table 2).

  From the above, it was shown that by adding a pungent imparting component and an aliphatic alcohol in a specific range to a non-alcoholic beverage, it is possible to impart an alcoholic feeling without destroying the harmony of the taste as a beverage. .

Example 2: Evaluation of various fatty alcohols In order to examine the pungent component that can be used in the present invention, the carbonated beverage used in Example 1 was mixed with capsaicin (0.007 ppm) and various aliphatic alcohols ( 50 ppm) was added in combination to prepare a sample beverage.

Each sample beverage was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed according to the following criteria by five panelists who were well trained and skilled in evaluating chu-hi and cocktail beverages.
[Evaluation of flavor]
○: The pungent taste and the gummy flavor are in harmony.
(Triangle | delta): The pungent taste and the gummy flavor are in harmony moderately.
X: The pungent taste and the sashimi flavor do not harmonize, and the flavor is different.
(Each panel decided through discussions.)
[Evaluation of alcohol feeling]
○: I feel an alcoholic flavor.
Δ: A slight alcohol-like flavor is felt.
X: It is not an alcohol-like flavor.
(Each panel decided through discussions.)
[Comprehensive evaluation]
○: The pungent taste and the sashimi flavor are in harmony, and there is a feeling of alcohol.
Δ: The pungent taste and the sashimi flavor are in harmony with each other within an acceptable range, or there is a feeling of alcohol.
X: The pungent taste and the sashimi flavor do not harmonize, or the flavor is different and there is no alcohol feeling.
(Each panel decided through discussions.)

The results of the sensory evaluation test were as follows.

  Among the aliphatic alcohols, 1-propanol, 2-propanol, 2-methyl-1-propanol, 1-butanol, 2-butanol, 2-methyl-1-butanol, 1-pentanol and 2-pentanol are capsaicin. In combination, it was confirmed that a non-alcoholic beverage can be given an alcoholic feeling without destroying the harmony of taste as a beverage (Table 3).

Claims (6)

  A non-alcoholic beverage with capsaicin and an alcoholic monohydric alcohol containing 3 to 5 carbon monohydric alcohols, wherein the capsaicin concentration in the beverage is 0.002 to 0.056 ppm, and The drink whose C3-C5 aliphatic monohydric alcohol concentration in a drink is 12.5-400 ppm.   The drink of Claim 1 whose concentration ratio of capsaicin and C3-C5 aliphatic monohydric alcohol is 1: 1700-1: 29000.   The capsaicin is one or more substances selected from the group consisting of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin and N-vanillyl-n-nonamide. Beverages.   The aliphatic monohydric alcohol having 3 to 5 carbon atoms is 1-propanol, 2-propanol, 2-methyl-1-propanol, 1-butanol, 2-butanol, 2-methyl-1-butanol, 1-pentanol, The beverage according to claim 1, wherein the beverage is one or more substances selected from the group consisting of 2-pentanol and 2-pentanol.   The capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 ppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm, A method for producing a non-alcoholic beverage provided with an alcohol feeling.   The capsaicin concentration in the beverage is adjusted to 0.002 to 0.056 ppm, and the aliphatic monohydric alcohol concentration of 3 to 5 carbon atoms in the beverage is adjusted to 12.5 to 400 ppm, A method of imparting alcohol to non-alcoholic beverages.