JP5924919B2 - Wine-like beverage, food and drink containing the same, and method for producing wine-like beverage - Google Patents

Description

  The present invention relates to a non-alcoholic wine-style beverage and a food or drink containing the same.

  Non-alcoholic beverages that replace alcoholic beverages are being demanded by consumers who cannot drink alcoholic beverages for reasons such as driving a car or being pregnant. Therefore, non-alcoholic wine-style beverages, so-called non-alcoholic wines have been proposed. Non-alcoholic wines are produced, for example, by removing alcohol from wine by vacuum distillation (vacuum concentration) (see Patent Documents 1 and 2).

  However, such wine-style beverages cannot completely remove alcohol, and are beverages that contain a small amount of alcohol. In addition, since some of the aroma components peculiar to wine are lost in the vacuum distillation (vacuum concentration) process, the balance of flavor is poor and the flavor of the original wine is different. Yes.

  On the other hand, wine-style beverages produced by methods other than removing alcohol from wine have also been proposed (see, for example, Patent Document 3). The mixed tea described in Patent Document 3 contains a dried product of persimmon skin seeds obtained by pressing after alcohol fermentation, and can enjoy a wine-like color and flavor.

  However, since the wine-like beverage described in Patent Document 3 is also different from the original wine flavor, there is a need for a wine-like beverage that is closer to the original wine flavor.

US Pat. No. 4,643,083 European Patent Application Publication No. 0058634 JP 2008-263944 A

  In view of such circumstances, an object of the present invention is to provide a non-alcoholic wine-like beverage having a wine flavor and a food or drink containing the same.

The 1st aspect of this invention which solves the said subject exists in the wine-style drink characterized by including grape juice, black tea extract , elderberry juice, and succinic acid .

In the first aspect, a non-alcoholic wine-like beverage having a wine-specific flavor can be obtained .
Further, by using elderberry juice, a wine-like beverage having a red wine-like taste, aroma and color and stable quality can be obtained. Furthermore, a wine-like scent can be realized, and a wine-like beverage with a more fermented feeling can be obtained.

According to a second aspect of the present invention, in the wine-type beverage described in the first aspect, the concentration of the grape juice is 10 wt% or more and 25 wt% or less, and the concentration of the black tea extract is 0.2 wt% or more and 0.00. It is 5 wt% or less, and the concentration of the elderberry juice is 15 wt% or more and 25 wt% or less .

In the second aspect, it is possible to provide a wine-style beverage with a better balance of red wine-like taste, aroma and color.

According to a third aspect of the present invention, there is provided the wine-style beverage according to the first or second aspect, further comprising coffee.

In the third aspect, it is possible to obtain a wine-like beverage with a better aroma.

A fourth aspect of the present invention, in the wine-like beverage according to any one of the first to third aspects, further comprising one or two or more acids selected from acetic acid and lactic acid It is in wine-style beverages.

In the fourth aspect, the wine-like beverage has an increased wine-like taste and astringency that is fermented liquor.

According to a fifth aspect of the present invention, there is provided the wine-style beverage according to any one of the first to fourth aspects, wherein the alcohol concentration is less than 0.5%.

In the fifth aspect, a non-alcoholic beverage having a wine-specific flavor can be obtained.

According to a sixth aspect of the present invention, there is provided a food or beverage product comprising the wine-like beverage described in any one of the first to fifth aspects.

In the sixth aspect, a non-alcoholic food or drink having a wine-specific flavor can be realized.
In the seventh aspect of the present invention, grape juice, black tea extract, elderberry juice, and succinic acid are mixed to form a mixed solution, and the mixed solution is centrifuged to obtain a wine-style beverage from the supernatant. The present invention resides in a method for producing a wine-style beverage.
In the seventh aspect, a non-alcoholic wine-like beverage having a wine-specific flavor can be produced.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic wine-like drink and food / beverage products which have wine specific flavor (wine-like astringency, aroma, etc.) are provided.

  The wine-like beverage of the present invention contains grape juice, a tea extract extracted from tea, and berry juice. Thereby, a non-alcoholic wine-like beverage having a wine-specific flavor can be realized. The non-alcoholic drink here means a drink having an alcohol concentration of less than 0.5%.

  Grape juice is obtained by squeezing grape fruits and may be 100% fruit juice itself, which is obtained by squeezing the fruits as they are, but this may be concentrated by vacuum concentration, freeze concentration, or membrane concentration such as ultrafiltration or reverse osmosis membrane. Concentrated fruit juice concentrated to about 6 times may be used. In addition, the concentrated fruit juice can provide features with a small amount of addition, and even if the percentage of grape juice is lowered compared to the case where 100% fruit juice is added, the flavor of wine can be realized. Therefore, it is preferable.

  Grape varieties are not particularly limited, but it is preferable to use grapes of the type used for wine. As will be described later, by using elderberry juice, a wine-like beverage having a red wine-like taste, aroma and color can be obtained. Therefore, when using elderberry juice, it is preferable to use red grape juice as the grape juice.

  Examples of grape varieties include Chardonnay, Sauvignon Blanc, Riesling, Miratorgau, Koshu, Cabernet, Merlot, Malbec, Schiller, and Muscat Berry. By using grapes of the type used for wine, a wine-like beverage that is close to the original flavor of wine can be obtained. The grape juice may be one using one kind of grape fruit or two or more kinds of grape fruit. In any case, the grape juice of the present invention refers to non-fermented fruit juice.

  The tea extract is extracted from tea. More specifically, it is a tea extract extracted from tea with an extraction solvent, or is concentrated or dried as necessary. The method for extracting tea is not particularly limited as long as it can elute soluble components contained in tea as an extraction raw material into the extraction solvent. The tea extract can be obtained, for example, by immersing tea in water at a predetermined temperature for a certain period of time to extract soluble components and then removing the extraction residue.

  Here, in the present invention, tea is a general term for tea leaves that have been picked and processed, and the type is not particularly limited. Tea includes non-fermented tea, semi-fermented tea, and fermented tea. Examples of non-fermented tea include sencha, gyokuro, matcha, kabusecha, bancha, gyokuro tea, hojicha, and tencha. Examples thereof include oolong tea and baked tea, and examples of fermented tea include black tea. In the present invention, one type of tea may be used, or two or more types of tea may be used.

  By including the tea extract, it is possible to realize a wine-like beverage having a wine-like astringency.

  In particular, it is preferable to use black tea as tea. Black tea extract is extracted from black tea. More specifically, it is a black tea extract extracted from black tea with an extraction solvent, or is concentrated or dried as necessary. The method for extracting black tea is not particularly limited as long as it can elute soluble components contained in black tea as an extraction raw material into the extraction solvent. The black tea extract can be obtained, for example, by immersing black tea in water at a predetermined temperature for a certain period of time to extract soluble components and then removing the extraction residue. Moreover, if black tea is a tea leaf classified into black tea, a production area or a kind will not be specifically limited, One type may be used or two or more types may be used.

  Since black tea is obtained by completely fermenting leaves, the black tea extract contains fermentation components. For this reason, a wine-like beverage containing a tea extract has a wine-like aroma, astringency, and taste, and is close to the original taste of wine.

  The berry juice is obtained by squeezing various berry fruits described later, and may be 100% fruit juice itself, which is obtained by squeezing the fruit as it is, but this may be vacuum concentration, freeze concentration, ultrafiltration, reverse osmosis membrane, etc. Concentrated fruit juice concentrated about 3 to 6 times by membrane concentration or the like may be used. In addition, the concentrated fruit juice can give a feature with a small amount of addition, and even if the ratio of the berry juice is lowered as compared with the case of adding 100% fruit juice, the flavor of wine can be realized. Therefore, it is preferable.

  By using berry juice, a wine-like flavor can be added to a wine-style beverage.

  In particular, it is preferable to use elderberry juice as the berry juice of the wine-style beverage according to the present invention. By using elderberry juice, a wine-like beverage having a red wine-like taste, aroma and color and stable quality can be obtained.

  Other than Elderberry as berry juice, Barbados Cherry, Bearberry, Blackberry, Blueberry, Boysenberry, Cherry, Chalk Cherry, Cloudberry, Cranberry, Currant, Date Palm, Dewberry, Grape, Gooseberry, Huckleberry, Loganberry, Olaryberry, Mulberry, Raisin, Planesberry, Prairieberry, Raspberry, Saskatoonberry, Salmonberry, Sea buckthornberry, Slowberry, Strawberry, Thimbleberry, Thornberry, Wineberry, Heidelberry One or more types.

  Thus, a non-alcoholic wine-style beverage can be realized by including non-fermented grape juice, tea extract, and berry juice.

  The mixing ratio of the grape juice in a wine-style drink, the tea extract extracted from tea, and a berry juice is illustrated. The grape juice is preferably 10 wt% or more and 25 wt% or less. The mixing ratio of this grape juice is straight fruit juice (Brix 11 degrees). When concentrated fruit juice is used, the weight of grape juice converted to reduced fruit juice (Brix 11 degrees) is set to the above mixing ratio with respect to the weight of the wine-style beverage.

  The tea used for the extraction of the tea extract is preferably 0.2 wt% or more and 0.5 wt% or less.

  The berry juice is preferably 15 wt% or more and 25 wt% or less. The mixing ratio of this berry juice is that of straight fruit juice (Brix 9 degrees). When concentrated juice is used, the weight of berry juice converted to reduced juice (Brix 9 degrees) is set to the above mixing ratio with respect to the weight of the wine-style beverage.

  By setting it as such a mixing ratio, it can be set as a non-alcoholic wine-like drink which has a wine specific flavor more reliably. In particular, by containing 10 to 25 wt% grape juice, 0.2 to 0.5 wt% tea extract and 15 to 25 wt% elderberry juice, In addition, a wine-like beverage having a taste, aroma and color close to that of red wine can be obtained.

  In addition, when the tea used for extraction of a tea extract is less than 0.05 wt%, there is a possibility that wine-like astringency and taste cannot be obtained sufficiently. When the grape juice is less than 5 wt%, there is a possibility that the fruit flavor of wine-specific grapes cannot be obtained sufficiently. If the berry juice is less than 10 wt%, the red color becomes weak and a wine-like flavor cannot be obtained, which is not preferable. On the other hand, if the amount of grape juice is more than 30 wt%, the flavor of grapefruit juice may become strong and the wine-like flavor balance may be lost. If the amount of tea extract is more than 2 wt%, astringency may be increased. When the amount of berry juice is more than 30 wt%, not only a wine-like flavor cannot be obtained, but also it becomes cloudy in a short period.

  The wine-style beverage described above preferably includes coffee. The coffee here refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and crushed coffee beans using water or hot water, Examples thereof include a solution obtained by adjusting a coffee extract obtained by concentrating a coffee extract or instant coffee obtained by drying the coffee extract with water or warm water. Coffee has the effect of enhancing the flavor of wine-style beverages.

  In addition, the wine-style beverage preferably contains succinic acid, acetic acid or lactic acid. Succinic acid not only enhances the acidity of wine-style beverages, but also has the effect of enhancing the taste and astringency of wine, which is a fermented liquor. Acetic acid can enhance the fermented feeling of wine-style beverages. Lactic acid can enhance the taste of wine, which is a fermented liquor.

  The wine-style beverage according to the present invention may contain other known components, for example, water, sugars, salts, other organic acids, pigments, fragrances, preservatives, etc., if necessary. It may contain drinking water, carbonic acid, other favorite beverages, fruit juices other than grapes, and the like.

  Examples of organic acids other than succinic acid and acetic acid include citric acid, malic acid, tartaric acid, fumaric acid, adipic acid, and lactic acid. Examples of the saccharide include monosaccharides (dextrose and fructose), disaccharides (sucrose and lactose), oligosaccharides (oligosaccharides), and polysaccharides.

  The wine-style beverage of the present invention can have an alcohol concentration of less than 0.5%, preferably less than 0.01%.

  Moreover, since this wine-style drink contains grape juice, it contains polyphenol and is also suitable as a health drink.

  Hereinafter, the manufacturing method of the wine-style drink of this invention is demonstrated. A wine-style beverage containing grape juice, black tea extract extracted from black tea, and elderberry juice will be described as an example.

  Elderberry juice can be produced by a conventional method. For example, elderberry fruit juice is obtained by squeezing elderberry fruit to produce original fruit juice, and clarifying and filtering the original fruit juice to remove turbidity. The elderberry juice of the present invention includes concentrated juice. Concentrated fruit juice is obtained by evaporating water by clarifying and filtering the original fruit juice and then heating in a vacuum. Grape juice can also be obtained from grape fruits by the same production method.

  The black tea extract can be produced by a conventional method. For example, tea leaves are put into water at a predetermined temperature and extracted by immersing for a predetermined time with appropriate stirring. The extract is filtered with a filter paper to remove black tea leaves to obtain a black tea extract.

  The above-mentioned grape juice, black tea extract, and elderberry juice are mixed, and a mixed solution is obtained by adding water, sugars, salts, pigments, fragrances, preservatives and the like as necessary.

  After heating this mixed solution for a predetermined time, the supernatant is separated by centrifugation, and if necessary, a fragrance or the like is added, followed by cooling and filtration to obtain a wine-style beverage. The obtained wine-like beverage can be stored for a long time by being sterilized after filling in a bag or the like.

  The wine-style beverage described above may be added to various foods and beverages, for example, may be added to various beverages such as alcoholic beverages and soft drinks, and may be added to solid foods such as bread, confectionery, and prepared foods. Good. In addition, a wine-like beverage may be dried and formed into a powder, tablet, capsule, or the like as a health food. The food / beverage products containing a wine-like drink contain polyphenols and are also suitable as health food / beverage products.

  Hereinafter, specific examples will be described, but the present invention is not limited thereto.

[Example 1]
First, a black tea extract was prepared. The tea extract was extracted with 150 L of water using 3 kg of tea leaves.

  26.6 kg of red grape concentrate (Brix 68 degrees, Chilean Riviere species) was used. When this grape concentrated fruit juice is converted into reduced fruit juice (Brix 11 degrees), it becomes 164.4 kg. As the elderberry juice, 22.5 kg of elderberry concentrated juice (Brix 65 degrees) was used. When this elderberry concentrated fruit juice is converted into reduced fruit juice (Brix 9 degrees), it becomes 162.5 kg.

  Further, 0.15 kg of commercially available instant coffee was used. 0.6 kg of succinic acid, 0.371 L of acetic acid (90% pure acetic acid; manufactured by Denki Kagaku Kogyo), and 4 kg of lactic acid (fermented lactic acid 50%; PURAC HS50; manufactured by Pulac Japan) were used. Moreover, 70 kg of glucose was used as the saccharide.

  Grape concentrate juice, tea extract, elderberry concentrate juice, instant coffee, succinic acid, acetic acid, lactic acid, and water 916L (including tea extract water) are mixed, heated to 85 ° C, and then cooled with water. As a result, a mixed solution (total weight: about 1045 kg) was obtained. By centrifuging from this mixed solution, the supernatant was separated and a flavor was added to obtain a wine-style beverage.

[Example 2]
A wine-like beverage of Example 2 was obtained in the same manner as Example 1 except that coffee, succinic acid, acetic acid, and lactic acid were not blended.

[Example 3]
A wine-like beverage of Example 3 was obtained in the same manner as Example 1 except that coffee was not blended.

[Example 4]
A wine-style beverage of Example 4 was obtained in the same manner as Example 1 except that succinic acid was not blended.

[Example 5]
A wine-style beverage of Example 5 was obtained in the same manner as Example 1 except that no acetic acid was added.

[Example 6]
A wine-style beverage of Example 6 was obtained in the same manner as Example 1 except that lactic acid was not blended.

[Example 7]
A wine-like beverage of Example 7 was obtained in the same manner as Example 1 except that 2.7 kg of green tea extract was used instead of the black tea extract.

[Comparative Example 1]
A wine-like beverage of Comparative Example 1 was obtained in the same manner as in Example 1 except that elderberry juice was not used.

[Comparative Example 2]
A wine-like beverage of Comparative Example 2 was obtained in the same manner as in Example 1 except that no black tea extract was used.

[Test Example 1]
The alcohol concentration of the wine-style beverage of each Example and each Comparative Example was measured by a gas chromatograph method (pyrolysis GC; GC-14B; manufactured by Shimadzu Corporation). The results are shown in Table 1.

[Test Example 2]
A sensory test was performed on the wine-style beverage according to Example 1 and the wine-style beverages according to other Examples and Comparative Examples by a paired comparison method (5-step evaluation method). In addition, the sensory test was implemented by 20 panels with discrimination ability. Table 1 shows the average evaluation score of 20 panelists. In addition, a fragrance means that there are many fragrances specific to wine, so that a numerical value is high. Further, the higher the numerical value, the more specific the color of red wine, and the higher the numerical value, the more wine-specific flavor.

[Summary of results]
Example 1 containing grape concentrate juice, black tea extract, elderberry juice, coffee, succinic acid, lactic acid, and acetic acid had a very good balance of aroma and taste.

  The wine-like beverage of Example 2 containing grape juice concentrate, black tea extract, and elderberry juice was a little inferior in the balance of richness and taste, but astringent and aroma unique to wine was realized. It was. Examples 3 to 6 had better mouthfeel, sourness and astringency than Example 2.

  In addition, Example 7 using the green tea extract instead of the black tea extract similarly realized the astringency and aroma unique to wine.

  On the other hand, the comparative example 1 which does not use elderberry juice was remarkably inferior compared with Examples 1-7 in wine-like taste, aroma, and color. Moreover, the comparative example 2 which does not use the black tea extract was remarkably inferior compared with Examples 1-7 in aroma, sourness, and astringency.

Claims (7)

Grape juice,
Tea extract ,
Elderberry juice and
A wine-style beverage comprising succinic acid . In the wine-style beverage according to claim 1,
The concentration of the grape juice is 10 wt% or more and 25 wt% or less,
The concentration of the tea extract is 0.2 wt% or more and 0.5 wt% or less,
A wine-style beverage, wherein the concentration of the elderberry juice is 15 wt% or more and 25 wt% or less . In the wine-type beverage according to claim 1 or claim 2 ,
A wine-style beverage characterized by further comprising coffee. In the wine-style beverage according to any one of claims 1 to 3 ,
Wine style beverage further comprising one or two or more acids selected from acetic acid and lactic acid. In the wine-style beverage according to any one of claims 1 to 4 ,
A wine-style beverage having an alcohol concentration of less than 0.5%. A food and drink comprising the wine-like beverage according to any one of claims 1 to 5 . Grape juice, tea extract, elderberry juice, and succinic acid are mixed to form a mixed solution, and the mixed solution is centrifuged to obtain the supernatant as a wine-style beverage. Production method.