JP2015097475A - Non alcoholic beverage including rooibos tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a non alcoholic beverage having a well balanced flavor with a rich and complicated taste typical of alcoholic beverages.SOLUTION: The non alcoholic beverage includes an extract of rooibos tea made from leaves of rooibos (scientific name: Aspalathus linearis) of leguminous plant as raw material and a fruit juice derived from cassis, grapefruit, or grape, with a Brix concentration of the rooibos tea extract of 0.00075 to 0.024.

Description

  The present invention relates to a non-alcoholic beverage, and more particularly, to a non-alcoholic beverage containing a rooibos tea extract.

  A non-alcoholic beverage is a beverage with an alcoholic taste substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic 酎 high (酎 high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of non-alcoholic beverages is less than 1% of the volume of ethyl alcohol contained in the original volume when the temperature is 15 degrees according to the liquor tax law.

  In recent years, consumer safety and health have increased, and non-alcoholic beverages that do not contain alcohol have been demanded. Non-alcoholic beverages that do not contain alcohol do not get drunk even when drunk in large quantities, and no adverse effects on the human body caused by ingesting alcohol occur. For example, there are consumers who are not allowed to get drunk to prevent dangers such as automobile drivers, and consumers whose intake of alcohol is restricted for health reasons such as pregnant women, etc., for non-alcoholic beverages that do not contain alcohol There is demand.

  Non-alcoholic beverages that do not contain alcohol need to exhibit the same flavor as alcoholic beverages without using alcohol, and it is difficult to select the type and amount of ingredients to be blended.

  Patent Document 1 describes a wine-style beverage having an alcohol concentration of 0.00%. The wine-style beverage of Patent Document 1 contains grape juice, black tea extract, grape seed extract and grape fruit juice extract. In this wine-style beverage, the wine flavor is sought by supplementing the astringency and aroma of wine with the flavor of grape juice.

  Patent Document 2 describes a non-alcoholic wine having an alcohol concentration of 0%. The non-alcoholic wine of Patent Document 2 is produced by using a green tea water extract as a main raw material, and adding grape, peach, kiwi, melon or other fruit juice to the extract. In this non-alcoholic wine, the flavor of wine is achieved by blending the astringency, bitterness, and sourness of tannin contained in catechin with the flavor of various fruit juices.

  However, in non-alcoholic beverages that do not contain alcohol, the alcohol concentration must be 0.00 vol%, and the amount of ingredients such as fruit juices and flavorings that contain a small amount of alcohol is limited, so the flavors must be balanced. Is difficult. If this is the case, the artificial taste will not have a good balance of taste, and there will be no taste and complex taste, making it an unsuitable taste for an alcoholic beverage.

JP 2012-187050 A JP 2011-147386 A

  This invention solves the said conventional problem, The place made into the objective is to provide the non-alcoholic drink which exhibits the well-balanced taste with the rich feeling like an alcoholic drink, and a complex taste.

  The present invention provides a non-alcoholic beverage containing a rooibos tea extract.

  The present invention provides a non-alcoholic beverage containing rooibos tea extract and fruit juice.

  In one certain form, the non-alcoholic drink has an alcohol concentration of 0.00 vol%.

  In one certain form, the density | concentration of the said rooibos tea extract is Brix0.00075 or more.

  In one certain form, the density | concentration of the said rooibos tea extract is Brix0.024 or less.

  In one certain form, the said fruit juice originates from a cassis, a grapefruit, or a grape.

  The present invention provides a method for imparting a well-balanced taste with a rich feeling and a complex taste like an alcoholic beverage to a non-alcoholic beverage, including a step of incorporating a rooibos tea extract into a solution containing a raw material for the non-alcoholic beverage.

  The non-alcoholic beverage of the present invention exhibits a well-balanced taste with a richness and a complex taste that are typical of alcoholic beverages. The non-alcoholic beverage of the present invention is excellent in taste unity. The non-alcoholic beverage of the present invention has an alcohol concentration of 0.00 vol% and a caffeine concentration of 0.00 wt%. Therefore, even if the non-alcoholic beverage of the present invention is drunk, there is no intoxication and no adverse effects on the human body due to ingestion of alcohol or caffeine occur.

Raw material liquid The raw material liquid is a basic component of non-alcoholic beverages. The basic flavor of non-alcoholic beverages is often determined by the type of raw material liquid. For example, when using wort as a raw material liquid, it is easy to manufacture a beer-taste non-alcoholic beverage, and when using grape juice, it is easy to manufacture a wine-taste non-alcoholic beverage.

  It is preferable to use fruit juice as the raw material liquid. The kind of fruit is suitably selected according to the kind of the target non-alcoholic drink. Fruits to obtain fruit juice include grapes, blackcurrants, cranberries, raspberries, blueberries, strawberries, cherries, grapefruits, oranges, apples, pineapples, thighs, kiwifruits, passion fruits, lemons, limes, Examples include ume, pumpkin, shikuwasha, citron, plum, apricot, papaya, mango, guava, lychee, and melon. Preferred fruits for obtaining fruit juice are grapes, grapefruits and cassis. Among them, a preferable fruit is cassis.

  The fruit juice is appropriately concentrated or diluted. The fruit juice may be fermented, but it is preferable that the alcohol content is very small or the alcohol is removed. One kind of fruit juice may be used, or two or more kinds may be mixed and used.

  The amount of raw material used varies greatly depending on the type of raw material used and the flavor of the intended non-alcoholic beverage. Generally, the amount of the raw material liquid used is 0.5 to 30 g / liter, preferably 1 to 20 g / liter, more preferably 1.5 as the weight / volume concentration in the non-alcoholic beverage in a non-concentrated and non-diluted state. -10 g / liter. However, when the target flavor can be achieved by using an additive such as a fragrance, the raw material liquid need not be used.

Rooibos tea extract The non-alcoholic beverage of the present invention contains rooibos tea extract. As a result, an appropriate taste volume and aroma are imparted to the flavor of the non-alcoholic beverage, and a rich and balanced taste with a rich taste and a complex taste can be realized.

  Rooibos tea extract is a concentrate of rooibos tea. In other words, the non-volatile components contained in rooibos tea are collectively referred to as rooibos tea extract. The concentration ratio of the rooibos tea extract is not particularly limited, but is 50 to 100 times, for example, 80 times.

  Rooibos tea is a tea made from the leaves of the leguminous plant Rooibos (scientific name: Asparagus, Linealis). Rooibos does not contain caffeine. Rooibos tea is fermented (about 8 hours), dried (about 8 hours, sun-dried) rooibos leaves, boiled tea leaves to extract soluble components, and the extract is separated from the solid can get. The conditions for boiling tea leaves are, for example, putting about 4.5 g of tea leaves into 1-2 liters of water and heating at 95-100 ° C. for 20-30 minutes.

  The amount of the rooibos tea extract is such that the concentration of the rooibos tea extract in the non-alcoholic beverage is Brix 0.00075 to Brix 0.024, preferably Brix 0.0010 to Brix 0.012, more preferably Brix 0.0015 to 0.008. It is. If the concentration of the rooibos tea extract is less than Brix 0.00075, the effect of improving the flavor cannot be obtained, and if it exceeds Brix 0.024, the taste becomes heavy and heavy.

Other Additives In the non-alcoholic beverage of the present invention, non-alcohols such as sweeteners, acidulants, vitamins, amino acids, water-soluble dietary fiber, fragrances, stabilizers, emulsifiers and antifoaming agents are further added as necessary. You may use the additive normally used in the field | area of a drink. However, these additives preferably have a small amount of alcohol or do not contain alcohol. Moreover, it is preferable that these additives do not contain caffeine.

  As a sweetener, you may use what is normally contained in a soft drink. Specific examples include sugars such as sucrose, glucose, and fructose-glucose liquid sugar, and high-intensity sweeteners such as acesulfame potassium, sucralose, aspartame, stevia, licorice extract, saccharin, and saccharin sodium.

  Among them, sucrose and fructose-glucose liquid sugar are easy to impart refreshingness and richness to the resulting non-alcoholic beverage, and are preferable for use as a sweetener. When it is necessary to limit the calories of the resulting non-alcoholic beverage to a low level, it is preferable to use a high-intensity sweetener. In that case, when one or more of acesulfame potassium, sucralose, aspartame, and stevia is selected, a refreshing sweetness close to sugar can be reproduced. Therefore, this combination of high intensity sweeteners is particularly preferred for use as a sweetener.

The manufacturing method of a non-alcoholic drink The manufacturing method of the non-alcoholic drink of this invention includes the process normally performed when manufacturing a non-alcoholic drink. As an example, a predetermined amount of water-soluble components such as raw material liquid, rooibos tea extract, sweetener and fragrance are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the formulation to prepare a non-alcoholic beverage. Non-alcoholic beverages are sterilized by heating if necessary.

  If necessary, insoluble matters may be separated and removed by filtration, centrifugation, or the like. Further, carbon dioxide may be added by performing a carbonation process. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare a non-alcoholic beverage.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Example 1
Production of Cassis Liqueur Taste Beverage “OG10” (trade name) manufactured by Ogawa Fragrance Co., Ltd. was prepared as a rooibos tea extract. This is a liquid obtained by extracting rooibos dry tea leaves with 200 times the amount of tea leaves and water at 95 ° C. for 20 minutes and concentrating 80 times.

  The blending components listed in Table 1 were mixed in the blending amounts indicated by numerical values, and water was added to the resulting blend so as to be 1 L to prepare an intermediate solution. Rooibos tea extract was added to the obtained intermediate solution, and the concentration of the rooibos tea extract was adjusted to Brix 0.012. The obtained cassis liqueur-taste beverage has an alcohol concentration of 0.00 vol% and a caffeine concentration of 0.00 wt%.

  The formulation of this cassis liqueur-taste beverage was prepared on the assumption that the beverage was diluted twice. The obtained cassis liqueur-taste beverage was diluted twice with water and subjected to a sensory test.

Comparative Example 1
“Green tea aroma extract UK-3” (trade name) manufactured by Ogawa Fragrance Co., Ltd. was prepared as a green tea extract. A cassis liqueur-taste beverage was produced in the same manner as in Example 1 except that a green tea extract was used instead of the rooibos tea extract, diluted twice with water, and subjected to a sensory test.

Comparative Example 2
As a black tea extract, “Tea Taste Extract OGT-1” (trade name) manufactured by Ogawa Fragrance Co., Ltd. was prepared. A cassis liqueur-taste beverage was produced in the same manner as in Example 1 except that a black tea extract was used instead of the rooibos tea extract, diluted twice with water, and subjected to a sensory test.

Comparative Example 3
Oolong tea extract manufactured by Ogawa Fragrance Co., Ltd. was prepared as an Oolong tea extract. A cassis liqueur-taste beverage was produced in the same manner as in Example 1 except that oolong tea extract was used instead of rooibos tea extract, diluted twice with water, and subjected to a sensory test.

Sensory test The sensory test of the intermediate liquid (additive-free product) obtained in Example 1, the cassis liqueur taste drink obtained in Example 1 and Comparative Examples 1 to 3 was performed as follows.

  Five liqueur panel specially tasted the above 5 types of beverages, and for each flavor item, ranked the strongest beverage first and the weakest beverage ranked fifth. The average value of the ranking was used as the score for each flavor item. In addition, the comments of five people were compiled. Furthermore, comprehensive evaluation was performed according to the following criteria. “○” addition effect is suitable and “△” addition effect is present, but there is a slight problem with flavor, and “x” addition effect is small. The results are shown in Table 2.

Example 2
Production of White Wine Taste Beverage “OG10” (trade name) manufactured by Ogawa Fragrance Co., Ltd. was prepared as a rooibos tea extract. This is a liquid obtained by extracting rooibos dry tea leaves with 200 times the amount of tea leaves and water at 95 ° C. for 20 minutes and concentrating 80 times.

  The blending ingredients listed in Table 3 were mixed in the blending amounts indicated by numerical values, and water was added to the resulting blend so as to be 1 L to prepare an intermediate solution. Rooibos tea extract was added to the obtained intermediate solution, and the concentration of the rooibos tea extract was adjusted to Brix 0.012. The resulting white wine-taste beverage has an alcohol concentration of 0.00 vol% and a caffeine concentration of 0.00 wt%.

  The obtained white wine-taste beverage was subjected to a sensory test.

Comparative Examples 4-6
A white wine-taste beverage was produced in the same manner as in Example 2 except that the green tea extract, black tea extract, and oolong tea extract used in Comparative Examples 1 to 3 were used instead of the rooibos tea extract, and subjected to a sensory test.

  The sensory test of the intermediate wine (additive-free product) obtained in Example 2, the white wine-taste beverages obtained in Example 2 and Comparative Examples 4 to 6 was performed in the same manner as described above. The results are shown in Table 4.

Example 3
Examination of optimal addition concentration of rooibos tea extract A cassis liqueur-taste beverage was produced in the same manner as in Example 1 except that the concentration of rooibos tea extract was changed. About the intermediate liquid (additive-free product) obtained in Example 1 and each beverage, 7 liqueur specialist panels tasted and evaluated the concentration at which the additive effect is felt and the concentration at which it is felt that it is excessive, and the optimum concentration. The scope was examined. The results are shown in Tables 5 and 6.

Claims (7)

  Non-alcoholic beverage containing rooibos tea extract.   Non-alcoholic beverage containing rooibos tea extract and fruit juice.   The non-alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration is 0.00% by volume.   The non-alcoholic beverage according to any one of claims 1 to 3, wherein the concentration of the rooibos tea extract is Brix 0.00075 or more.   The non-alcoholic beverage according to any one of claims 1 to 4, wherein a concentration of the rooibos tea extract is Brix 0.024 or less.   The non-alcoholic beverage according to any one of claims 2 to 5, wherein the fruit juice is derived from cassis, grapefruit or grape.   A method for imparting a well-balanced taste with a rich feeling and a complex taste like an alcoholic beverage to a non-alcoholic beverage, comprising a step of incorporating a rooibos tea extract into a solution containing a raw material for the non-alcoholic beverage.