JP6706531B2 - Bottled carbonated alcoholic beverage - Google Patents
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- JP6706531B2 JP6706531B2 JP2016074399A JP2016074399A JP6706531B2 JP 6706531 B2 JP6706531 B2 JP 6706531B2 JP 2016074399 A JP2016074399 A JP 2016074399A JP 2016074399 A JP2016074399 A JP 2016074399A JP 6706531 B2 JP6706531 B2 JP 6706531B2
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 34
- 244000269722 Thea sinensis Species 0.000 claims description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 235000013616 tea Nutrition 0.000 claims description 22
- 239000000284 extract Substances 0.000 claims description 20
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical group [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 15
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 15
- 229960004998 acesulfame potassium Drugs 0.000 claims description 15
- 239000000619 acesulfame-K Substances 0.000 claims description 15
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 13
- 235000005487 catechin Nutrition 0.000 claims description 13
- 235000015165 citric acid Nutrition 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 12
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 11
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 10
- 239000004376 Sucralose Substances 0.000 claims description 9
- 150000001765 catechin Chemical class 0.000 claims description 9
- 239000008123 high-intensity sweetener Substances 0.000 claims description 9
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 9
- 235000019408 sucralose Nutrition 0.000 claims description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 7
- 239000000467 phytic acid Substances 0.000 claims description 7
- 235000002949 phytic acid Nutrition 0.000 claims description 7
- 229940068041 phytic acid Drugs 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 5
- 239000002211 L-ascorbic acid Substances 0.000 claims description 5
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 239000000174 gluconic acid Substances 0.000 claims description 5
- 235000012208 gluconic acid Nutrition 0.000 claims description 5
- 235000011007 phosphoric acid Nutrition 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 2
- 235000020332 matcha tea Nutrition 0.000 claims description 2
- 235000020333 oolong tea Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 27
- 235000019658 bitter taste Nutrition 0.000 description 26
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- 235000019606 astringent taste Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 6
- 229960004106 citric acid Drugs 0.000 description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 4
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 244000228451 Stevia rebaudiana Species 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229950001002 cianidanol Drugs 0.000 description 4
- 229950006191 gluconic acid Drugs 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229960004838 phosphoric acid Drugs 0.000 description 4
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229960000448 lactic acid Drugs 0.000 description 2
- 229940069445 licorice extract Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229940099690 malic acid Drugs 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- -1 etc.) Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Alcoholic Beverages (AREA)
Description
本発明は、容器詰め炭酸アルコール飲料に関する。 The present invention relates to a packaged carbonated alcoholic beverage.
様々な種類のアルコール含有飲料が販売されている。中でも、蒸留酒等のベース酒に、炭酸ガスを加え、必要により果汁、フレーバー、甘味料及び酸味料等を添加し、容器に詰めてそのまま飲用できるようにした容器入りの炭酸アルコール飲料が、手軽に飲用でき、炭酸のさわやかな刺激が消費者の支持を受けていることから、市場を拡大している。
このような炭酸アルコール飲料としては、たとえばレモン、グレープフルーツ、オレンジ等の柑橘類、アップル、グレープ等の果汁やフレーバーを添加して、フルーツ風味を付与したものの人気が高い。
Various types of alcohol-containing beverages are sold. Of these, carbonated alcoholic beverages in a container that are made by adding carbon dioxide gas to a base liquor such as distilled liquor and optionally adding fruit juice, flavors, sweeteners, acidulants, etc. The market is expanding because it is drinkable to people, and the refreshing stimulation of carbonic acid is supported by consumers.
As such carbonated alcoholic beverages, those obtained by adding fruit juices and flavors such as citrus fruits such as lemons, grapefruits and oranges, apples and grapes, and flavors are highly popular.
一方で、容器詰めアルコール飲料として、お茶類の風味を有する茶風味アルコール飲料も知られている。例えば、特開平６−２３７６９３号公報（特許文献１）には、お茶、アルコールおよび炭酸を含有することを特徴とする炭酸入りアルコール飲料が記載されている。 On the other hand, a tea-flavored alcoholic beverage having the flavor of tea is also known as a packaged alcoholic beverage. For example, JP-A-6-237693 (Patent Document 1) describes a carbonated alcoholic beverage characterized by containing tea, alcohol and carbonic acid.
特開平６−２３７６９３号公報に記載されるように、茶風味アルコール飲料に炭酸を加えることにより、清涼感を付与することができる。しかしながら、炭酸を含有させると、ガスの刺激や苦み、炭酸を含有させることによる酸味が、茶風味アルコール飲料の苦味を強調したり、味のバランスをくずしやくなる。これに関連して、特開２０１１−１４２８５０号公報（特許文献２）には、酸味及び苦味を低減した茶炭酸アルコール飲料が開示されている。この茶炭酸アルコール飲料は、ｐＨ調整剤として、フィチン酸、乳酸、クエン酸、アスコルビン酸及びこれらの組み合わせからなる群から選ばれる酸を含み、ｐＨが３．８以上４．０未満である。 As described in JP-A-6-237693, a refreshing feeling can be imparted by adding carbonic acid to a tea-flavored alcoholic beverage. However, when carbonic acid is contained, the stimulus and bitterness of gas, and the sourness due to containing carbonic acid emphasize the bitterness of the tea-flavored alcoholic beverage, and the taste balance is disturbed. In this regard, Japanese Patent Application Laid-Open No. 2011-142850 (Patent Document 2) discloses a tea carbonated alcoholic beverage with reduced sourness and bitterness. This tea carbonated alcoholic beverage contains an acid selected from the group consisting of phytic acid, lactic acid, citric acid, ascorbic acid and combinations thereof as a pH adjuster, and has a pH of 3.8 or more and less than 4.0.
しかしながら、特開２０１１−１４２８５０号公報に記載された容器詰め茶アルコール飲料においても、茶由来の苦味を強調することなく、炭酸による清涼感と、お茶らしい風味とを両立させる点について、更なる改善の余地があった。
すなわち、本発明の課題は、苦味を強調することなく、炭酸によるすっきりとしたみずみずしい風味と、お茶らしい風味とが両立した、容器詰め炭酸アルコール飲料を提供することにある。
However, even in the container-packed tea alcoholic beverage described in JP2011-142850A, further improvement is achieved in terms of achieving both a refreshing feeling due to carbonic acid and a tea-like flavor without emphasizing the bitterness derived from tea. There was room for
That is, an object of the present invention is to provide a container-packed carbonated alcoholic beverage in which a refreshing and fresh flavor due to carbonic acid and a tea-like flavor are compatible with each other without emphasizing the bitterness.
本願発明者らは、甘味度を特定の値になるように調整することにより、上記課題を解決できることを見出した。すなわち、本発明は、以下の事項を含んでいる。
〔１〕茶抽出物を含有し、甘味度が０．２〜１．２／１００ｍｌである、容器詰め炭酸アルコール飲料。
〔２〕前記茶抽出物が、緑茶由来の茶抽出物である、前記〔１〕に記載の容器詰め炭酸アルコール飲料。
〔３〕前記茶抽出物が、非重合カテキン類を含有し、前記非重合カテキン類の濃度が、０．１〜１００ｐｐｍである、前記〔１〕又は〔２〕に記載の炭酸アルコール飲料。
〔４〕更に、高甘味度甘味料を含有する、前記〔１〕〜〔３〕のいずれか一項に記載の炭酸アルコール飲料。
〔５〕前記高甘味度甘味料が、アセスルファムカリウム及び／又はスクラロースである、前記〔４〕に記載の炭酸アルコール飲料。
〔６〕２．０〜３．３体積％の炭酸ガスを含有する、前記〔１〕〜〔５〕のいずれか一項に記載の炭酸アルコール飲料。
〔７〕３．０〜１３．０質量％のエタノールを含有する、前記〔１〕〜〔６〕のいずれか一項に記載の炭酸アルコール飲料。
〔８〕さらにクエン酸、Ｌ−アスコルビン酸、グルコン酸、リン酸、フィチン酸から選択される１つ以上の酸味料を含有する前記〔１〕〜〔７〕のいずれか一項に記載の炭酸アルコール飲料。
〔９〕クエン酸換算した酸度が０．０００５〜０．０６０ｇ／１００ｍｌである、前記〔１〕〜〔８〕のいずれか一項に記載の炭酸アルコール飲料。
〔１０〕ｐＨが３．３〜４．９である、前記〔１〕〜〔９〕のいずれか一項に記載の炭酸アルコール飲料。
The inventors of the present application have found that the above problems can be solved by adjusting the degree of sweetness to have a specific value. That is, the present invention includes the following items.
[1] A container-packed carbonated alcoholic beverage containing a tea extract and having a sweetness of 0.2 to 1.2/100 ml.
[2] The container-packed carbonated alcoholic beverage according to [1], wherein the tea extract is a tea extract derived from green tea.
[3] The carbonated alcoholic beverage according to [1] or [2], wherein the tea extract contains non-polymerized catechins, and the concentration of the non-polymerized catechins is 0.1 to 100 ppm.
[4] The carbonated alcoholic beverage according to any one of [1] to [3], which further contains a high-intensity sweetener.
[5] The carbonated alcoholic beverage according to [4], wherein the high-potency sweetener is acesulfame potassium and/or sucralose.
[6] The carbonated alcoholic drink according to any one of [1] to [5], which contains 2.0 to 3.3% by volume of carbon dioxide gas.
[7] The carbonated alcoholic beverage according to any one of [1] to [6], which contains 3.0 to 13.0 mass% of ethanol.
[8] Carbonic acid according to any one of [1] to [7], further containing one or more acidulants selected from citric acid, L-ascorbic acid, gluconic acid, phosphoric acid, and phytic acid. Alcoholic beverage.
[9] The carbonated alcoholic beverage according to any one of [1] to [8], which has a citric acid-converted acidity of 0.0005 to 0.060 g/100 ml.
[10] The carbonated alcoholic beverage according to any one of [1] to [9], which has a pH of 3.3 to 4.9.
本発明によれば、苦味を強調することなく、炭酸によるすっきりとしたみずみずしい風味と、お茶らしい風味とが両立した、容器詰め炭酸アルコール飲料が提供される。 ADVANTAGE OF THE INVENTION According to this invention, the packaged carbonated alcoholic beverage which balanced the refreshing fresh flavor by carbonic acid and the flavor like tea, without emphasizing bitterness is provided.
以下、本発明の実施態様について詳細に説明する。
本発明に係る容器詰め炭酸アルコール飲料は、茶抽出物を含有し、甘味度が０．２〜１．２／１００ｍｌである。このように、茶抽出物を含有する炭酸アルコール飲料において、甘味度を特定の値になるように調整することにより、苦味を強調することなく、炭酸によるすっきりとしたみずみずしい風味と、お茶らしい風味とを両立させることができる。
甘味度が小さすぎる場合、茶抽出物の苦味及び炭酸の酸味が強くなりすぎ、香味のバランスが損なわれやすい。一方、甘味度が大きすぎる場合には、甘味が強くなりすぎ、やはり香味のバランスが損なわれやすくなる。
尚、本発明において、飲料の「甘味度」は、飲料中に含まれる「各甘味成分の含有量（ｇ／１００ｍｌ）」に、「砂糖を１．００とした場合の各甘味成分の甘味度」を乗じた値として求められる。「砂糖を１．００とした場合の各甘味成分の甘味度」とは、砂糖の甘さを１．００とした場合の、甘味成分の甘味の強さを官能検査により評価したものである。甘味成分の甘味度としては、精糖工業会発行「甘味料の総覧」（１９９０年５月発行）及び株式会社光琳発行「高甘味度甘味料スクラロースのすべて」（２００３年５月発行）に記載されている値が用いられる。
より好ましくは、本発明の飲料の甘味度は、０．４〜１．０／１００ｍｌである。
Hereinafter, embodiments of the present invention will be described in detail.
The container-packed carbonated alcoholic beverage according to the present invention contains a tea extract and has a sweetness of 0.2 to 1.2/100 ml. Thus, in a carbonated alcoholic beverage containing a tea extract, by adjusting the degree of sweetness to be a specific value, a refreshing and refreshing flavor due to carbonation and a tea-like flavor without emphasizing the bitterness. Can be compatible.
If the degree of sweetness is too small, the bitterness of the tea extract and the sourness of carbonic acid become too strong, and the balance of the flavor is likely to be impaired. On the other hand, when the degree of sweetness is too large, the sweetness becomes too strong, and the balance of flavors is likely to be impaired.
In the present invention, the "sweetness" of the beverage is the "sweetness of each sweetening ingredient when sugar is 1.00" in the "content of each sweetening ingredient (g/100 ml)" contained in the beverage. It is calculated as a value multiplied by. The “sweetness of each sweetening component when sugar is 1.00” is a sensory evaluation of the sweetness intensity of the sweetening component when the sweetness of sugar is 1.00. The degree of sweetness of the sweetness component is described in “Sugar's Guide” (issued in May 1990) issued by the Sugar Industry Association and “All Sucralose High-Intensity Sweeteners” issued by Korin Co., Ltd. (issued in May 2003). Value is used.
More preferably, the beverage of the present invention has a sweetness of 0.4 to 1.0/100 ml.
本発明の飲料に用いられる原料酒としては、例えば、焼酎、スピリッツ、及び醸造用アルコール等の蒸留酒が好ましく用いられる。これらの中でも、さとうきび等を原料とした醸造用アルコールがより好ましく用いられる。 As the raw material liquor used in the beverage of the present invention, for example, distilled liquor such as shochu, spirits and brewing alcohol is preferably used. Among these, alcohol for brewing using sugar cane as a raw material is more preferably used.
茶抽出物としては、例えば、緑茶、烏龍茶、紅茶、抹茶、及びほうじ茶等の抽出物等が挙げられる。好ましくは、茶抽出物として、緑茶由来の抽出物が用いられる。
本発明に係る飲料は、非重合カテキン類の濃度が０．１〜１００ｐｐｍであることが好ましく、より好ましくは１〜１００ｐｐｍある。非重合カテキン類の濃度を０．１〜１００ｐｐｍとすることにより、甘味と苦味とのバランスに優れ、かつお茶らしい風味にも優れた香味を得ることができる。
Examples of the tea extract include extracts such as green tea, oolong tea, black tea, matcha tea, and roasted green tea. Preferably, an extract derived from green tea is used as the tea extract.
The beverage according to the present invention preferably has a concentration of non-polymerized catechins of 0.1 to 100 ppm, more preferably 1 to 100 ppm. By setting the concentration of the non-polymerized catechins to 0.1 to 100 ppm, it is possible to obtain a flavor that is excellent in the balance between sweetness and bitterness and that has a tea-like flavor.
本発明に係る飲料には、甘味度を調整するために、甘味料が添加されることが好ましい。甘味料としては、砂糖（ショ糖、スクロース）、スクラロース、アセスルファムカリウム、アスパルテーム、ステビア抽出物、酵素処理ステビア、ソーマチン、及びカンゾウ抽出物等が挙げられる。尚、砂糖の甘味度は１．０であり、スクラロースの甘味度は６００であり、アセスルファムカリウムの甘味度は２００であり、アスパルテームの甘味度は２００であり、ステビア抽出物の甘味度は２５０であり、酵素処理ステビアの甘味度は１７５であり、ソーマチンの甘味度は２７５０であり、カンゾウ抽出物の甘味度は２００であるものとする。
また、甘味料としては、高甘味度甘味料を用いることが好ましい。高甘味度甘味料以外の甘味料を用いて飲料の甘味度を調整した場合には、お茶らしい香味がマスキングされてしまいやすくなるが、高甘味度甘味料を用いることによって、お茶らしい香味をマスキングすることなく、甘みと苦味のバランスを取ることができる。高甘味度甘味料としては、アセスルファムカリウム、スクラロース、及びアセスルファムカリウムが好ましく用いられ、アセスルファムカリウム及びスクラロースがより好ましく用いられる。
本発明に係る飲料における、糖質の含有量は、０．４ｇ／１００ｍｌ以下であることが好ましい。
本発明に係る飲料は、糖類を含んでいないことが好ましい。
本発明に係る飲料中のプリン体濃度は、０．４ｍｇ／１００ｍｌ以下であることが好ましく、より好ましくは０．０４ｍｇ／１００ｍｌ以下である。
A sweetener is preferably added to the beverage according to the present invention in order to adjust the degree of sweetness. Examples of the sweetener include sugar (sucrose, sucrose), sucralose, acesulfame potassium, aspartame, stevia extract, enzyme-treated stevia, thaumatin, and licorice extract. The sugar has a sweetness of 1.0, sucralose has a sweetness of 600, acesulfame potassium has a sweetness of 200, aspartame has a sweetness of 200, and stevia extract has a sweetness of 250. It is assumed that the sweetness of enzyme-treated stevia is 175, the sweetness of thaumatin is 2750, and the sweetness of licorice extract is 200.
Moreover, as the sweetener, it is preferable to use a high-intensity sweetener. If the sweetness of the beverage is adjusted using a sweetener other than the high-intensity sweetener, the tea-like flavor tends to be masked, but the high-sweetness sweetener masks the tea-like flavor. You can balance sweetness and bitterness without having to. As the high-intensity sweetener, acesulfame potassium, sucralose, and acesulfame potassium are preferably used, and acesulfame potassium and sucralose are more preferably used.
The content of sugar in the beverage according to the present invention is preferably 0.4 g/100 ml or less.
The beverage according to the present invention preferably contains no sugar.
The purine concentration in the beverage according to the present invention is preferably 0.4 mg/100 ml or less, more preferably 0.04 mg/100 ml or less.
本発明に係る飲料中の炭酸ガス濃度は、２．０〜３．３体積％であることが好ましく、より好ましくは２．３〜２．９体積％である。炭酸ガス濃度を２．０〜３．３体積％とすることにより、苦味が強調されることを抑制でき、緑茶の風味と炭酸ガスによる清涼感とのバランスに優れた飲料を得ることができる。
本発明に係る飲料中のエタノール濃度は、３．０〜１３．０質量％であることが好ましく、より好ましくは４．０〜１２．０質量％である。エタノール濃度を３．０〜１３．０質量％とすることにより、アルコールによる苦味及び渋みと、味の厚みとのバランスに優れた飲料を得ることができる。
The concentration of carbon dioxide in the beverage according to the present invention is preferably 2.0 to 3.3% by volume, and more preferably 2.3 to 2.9% by volume. By setting the carbon dioxide concentration to 2.0 to 3.3% by volume, the enhancement of bitterness can be suppressed, and a beverage having an excellent balance between the flavor of green tea and the refreshing sensation of carbon dioxide can be obtained.
The concentration of ethanol in the beverage according to the present invention is preferably 3.0 to 13.0% by mass, more preferably 4.0 to 12.0% by mass. By setting the ethanol concentration to 3.0 to 13.0 mass %, it is possible to obtain a beverage having an excellent balance between the bitterness and astringency due to alcohol and the taste thickness.
本発明に係る飲料は、更に、酸味料を含有していることが好ましい。酸味料としては、例えば、クエン酸、リンゴ酸、Ｌ−アスコルビン酸、グルコン酸、リン酸およびフィチン酸から選択される１つ以上の酸味料が好ましく用いられる。
本発明に係る飲料のクエン酸に換算した酸度は、０．０００５〜０．０６ｇ／１００ｍｌであることが好ましく、より好ましくは０．００１〜０．０５ｇ／１００ｍｌである。クエン酸に換算した酸度は、国税庁所定分析法にて定められた酸度の測定方法に基づいて算出される。酸度を０．０００５〜０．０６ｇ／１００ｍｌとすることにより、味の厚みと酸味とのバランスに優れた飲料を得ることができる。
本発明に係る飲料のｐＨは、３．３〜４．９であることが好ましく、より好ましくは、３．４〜４．６、更に好ましくは３．４以上３．８未満である。ｐＨを３．３〜４．９の範囲にすることにより、味の厚みと酸味とのバランスに優れた飲料を得ることができる。
The beverage according to the present invention preferably further contains an acidulant. As the acidulant, for example, one or more acidulants selected from citric acid, malic acid, L-ascorbic acid, gluconic acid, phosphoric acid and phytic acid are preferably used.
The acidity of the beverage according to the present invention converted to citric acid is preferably 0.0005 to 0.06 g/100 ml, and more preferably 0.001 to 0.05 g/100 ml. The acidity converted to citric acid is calculated based on the acidity measurement method defined by the National Tax Agency prescribed analysis method. By setting the acidity to 0.0005 to 0.06 g/100 ml, it is possible to obtain a beverage having an excellent balance of taste thickness and acidity.
The pH of the beverage according to the present invention is preferably 3.3 to 4.9, more preferably 3.4 to 4.6, and further preferably 3.4 or more and less than 3.8. By setting the pH in the range of 3.3 to 4.9, it is possible to obtain a beverage having an excellent balance between the thickness of taste and the sourness.
本発明に係る飲料には、更に、香料、色素（カラメル色素等）、及び重曹等の他の添加剤が添加されていてもよい。 The beverage according to the present invention may be further added with other additives such as flavors, pigments (caramel pigments, etc.), and baking soda.
本発明に係る飲料は、例えば、炭酸アルコール飲料を製造する際に通常用いられる製造方法を用いて、得ることができる。例えば、ベースとなる原料酒に、茶抽出物、甘味料、及び必要に応じてその他の添加物を所定量加え、均一に混合する。次いで、得られた混合液を冷却し、所定のガスボリュームになるようにカーボネーションを行う。その後、容器に充填・密封することにより目的とする炭酸アルコール飲料を製造することができる。 The beverage according to the present invention can be obtained, for example, by using a production method usually used in producing a carbonated alcoholic beverage. For example, a tea extract, a sweetener, and if necessary, other additives are added in a predetermined amount to the base raw material liquor and mixed uniformly. Then, the obtained mixed liquid is cooled, and carbonation is performed so that a predetermined gas volume is obtained. Then, the intended carbonated alcoholic beverage can be produced by filling and sealing the container.
（実験例１）
醸造用アルコールに、水、緑茶エキス、高甘味度甘味料（アセスルファムカリウム：甘味度２００）、酸味料（クエン酸及びフィチン酸を用いてクエン酸換算酸度が０．０１５になるように調整）、香料（主として緑茶香料０．４２ｇ／Ｌ）、カラメル色素（０．２ｇ／Ｌ）、重曹（０．０５５ｇ／Ｌ）、及び炭酸ガスを添加し、非重合カテキン類の濃度及び甘味度が異なる複数の炭酸アルコール飲料を得た。尚、緑茶エキスの添加量は、非重合カテキン類の濃度がそれぞれ０．１ｐｐｍ、１ｐｐｍ及び１００ｐｐｍになるような添加量とした。また、アセスルファムカリウムの添加量は、甘味度が０〜２／１００ｍｌになるような添加量とした。各飲料の糖質は、０ｇ／１００ｍｌ、プリン体濃度は０．０ｍｇ／１００ｍｌであった。また、糖類は使用しなかった。アルコール濃度は９％であり、炭酸ガス濃度は２．６体積％とした。飲料のｐＨは、３．６であった。
得られた炭酸アルコール飲料について、５名の専門パネルにより官能評価を行い、苦味と甘みのバランス、緑茶らしさ、及び総合評価のそれぞれについて、０〜５の６段階で評価した。尚、評価結果は、数字が大きいほど良好であることを示す。
結果を表１〜３に示す。
In brewing alcohol, water, green tea extract, high-potency sweetener (acesulfame potassium: sweetness 200), acidulant (adjusted with citric acid and phytic acid to a citric acid equivalent acidity of 0.015), A plurality of flavors (mainly green tea flavor 0.42 g/L), caramel color (0.2 g/L), baking soda (0.055 g/L), and carbon dioxide are added, and the concentration and sweetness of non-polymerized catechins are different. The carbonated alcoholic beverage of The amount of green tea extract added was such that the concentrations of non-polymerized catechins were 0.1 ppm, 1 ppm, and 100 ppm, respectively. The amount of acesulfame potassium added was such that the degree of sweetness was 0 to 2/100 ml. The sugar content of each beverage was 0 g/100 ml, and the purine concentration was 0.0 mg/100 ml. No sugar was used. The alcohol concentration was 9% and the carbon dioxide concentration was 2.6% by volume. The pH of the beverage was 3.6.
The obtained carbonated alcoholic beverages were subjected to a sensory evaluation by a panel of 5 persons, and each of the balance of bitterness and sweetness, green tea-likeness, and overall evaluation was evaluated on a scale of 0 to 5. The larger the number, the better the evaluation result.
The results are shown in Tables 1-3.
表１〜表３に示されるように、甘味度が０．２〜１．２／１００ｍｌである場合に、０．２／１００ｍｌ未満又は１．２／１００ｍｌを超える場合と比べて、苦味と甘みのバランス、緑茶らしさ及び総合評価に優れた飲料が得られた。また、非重合カテキン類の濃度については、１〜１００ｐｐｍである場合に、０．１ｐｐｍである場合と比べて、苦味と甘みのバランス、緑茶らしさ及び総合評価に優れていた。 As shown in Tables 1 to 3, when the degree of sweetness is 0.2 to 1.2/100 ml, the bitterness and sweetness are lower than those of less than 0.2/100 ml or more than 1.2/100 ml. A beverage having excellent balance, greenness, and comprehensive evaluation was obtained. Regarding the concentration of non-polymerized catechins, when the concentration was 1 to 100 ppm, the balance between bitterness and sweetness, the green tea-likeness, and the overall evaluation were excellent as compared with the case where the concentration was 0.1 ppm.
（実験例２）
高甘味度甘味料として、アセスルファムカリウムに代えて、スクラロース（甘味度６００）を用いた。その他の点については実験例１と同様にして、複数の炭酸アルコール飲料を調製し、官能評価を行った。評点については、実験例１と同様の基準を用いて、０〜５の６段階で評価した。結果を表４乃至６に示す。
As a high-potency sweetener, sucralose (sweetness 600) was used instead of acesulfame potassium. In other respects, a plurality of carbonated alcoholic beverages were prepared and sensory evaluation was performed in the same manner as in Experimental Example 1. Regarding the rating, the same criteria as those in Experimental Example 1 were used, and the rating was evaluated in 6 levels from 0 to 5. The results are shown in Tables 4 to 6.
表４乃至６に示されるように、高甘味度甘味料としてスクラロースを用いた場合であっても、アセスルファムカリウムと同様に、甘味度が０．２〜１．２／１００ｍｌである場合に良好な結果が得られた。また、非重合カテキン類の濃度が１〜１００ｐｐｍである場合に、０．１ｐｐｍである場合と比べて良好な結果が得られた。 As shown in Tables 4 to 6, even when sucralose is used as the high-potency sweetener, it is favorable when the sweetness is 0.2 to 1.2/100 ml, similar to acesulfame potassium. Results were obtained. Further, when the concentration of the non-polymerized catechins was 1 to 100 ppm, good results were obtained as compared with the case where the concentration was 0.1 ppm.
（実験例３）
炭酸ガスの含有量を１．７〜３．６体積％の間で変化させ、複数の炭酸アルコール飲料を調製した。尚、非重合カテキンの濃度を１ｐｐｍとした。また、甘味料としては、甘味度が０．４／１００ｍｌになるような添加量のアセスルファムカリウムを用いた。その他の条件については、実験例１と同様の条件を採用した。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランスと緑茶らしさとを総合的に評価した。評価にあたっては、炭酸ガス濃度が３．３体積％である場合の結果を基準値「３」とし、１〜５の５段階で相対的に評価した。結果を表７に示す。
A plurality of carbonated alcoholic beverages were prepared by changing the content of carbon dioxide gas between 1.7 and 3.6% by volume. The concentration of non-polymerized catechin was 1 ppm. As the sweetener, acesulfame potassium was used in such an amount that the sweetness was 0.4/100 ml. Regarding other conditions, the same conditions as in Experimental Example 1 were adopted. The prepared carbonated alcoholic beverage was comprehensively evaluated by sensory evaluation for the balance between bitterness and astringency and sweetness, and greenness. In the evaluation, the result when the carbon dioxide concentration was 3.3% by volume was set as the reference value "3", and the relative evaluation was made in five stages of 1 to 5. The results are shown in Table 7.
（実験例４）
アルコール濃度を１〜１５％の間で変化させ、複数の炭酸アルコール飲料を調製した。尚、非重合カテキンの濃度を１ｐｐｍとした。また、甘味度が０．４／１００ｍｌになるようにアセスルファムカリウムを添加した。各飲料のｐＨは、３．４〜３．８の範囲であった。その他の条件については、実験例１と同様の条件を採用した。評価にあたっては、アルコール濃度が３％である場合の結果を基準値３とし、１〜５の５段階で評価した。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランスと緑茶らしさとを総合的に評価した。結果を表８に示す。
A plurality of carbonated alcoholic beverages were prepared by changing the alcohol concentration between 1% and 15%. The concentration of non-polymerized catechin was 1 ppm. Further, acesulfame potassium was added so that the sweetness was 0.4/100 ml. The pH of each beverage was in the range 3.4-3.8. Regarding other conditions, the same conditions as in Experimental Example 1 were adopted. In the evaluation, the result when the alcohol concentration was 3% was used as the reference value 3, and the evaluation was performed in 5 grades from 1 to 5. The prepared carbonated alcoholic beverage was comprehensively evaluated by sensory evaluation for the balance between bitterness and astringency and sweetness, and greenness. The results are shown in Table 8.
（実験例５）
異なる酸味料（酸味料なし、クエン酸、リンゴ酸、酒石酸、Ｌ-アスコルビン酸、乳酸、グルコン酸、リン酸、及びフィチン酸）を用いて、複数の炭酸アルコール飲料を調製した。酸味料の含有量は、総酸度が０．００２ｇ／１００ｍｌになるように調整した。各飲料のｐＨは、３．４〜３．８の範囲であった。尚、非重合カテキンの濃度を１ｐｐｍとした。また、甘味度が０．４／１００ｍｌになるようにアセスルファムカリウムを添加した。その他の条件については、実験例１と同様の条件を採用した。評価にあたっては、酸味料としてリンゴ酸を用いたときの結果を基準値３とし、１〜５の５段階で相対的に評価した。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランスと緑茶らしさとを総合的に評価した。結果を表９に示す。
Multiple carbonated alcoholic beverages were prepared using different sour agents (no sour agent, citric acid, malic acid, tartaric acid, L-ascorbic acid, lactic acid, gluconic acid, phosphoric acid, and phytic acid). The content of the acidulant was adjusted so that the total acidity was 0.002 g/100 ml. The pH of each beverage was in the range 3.4-3.8. The concentration of non-polymerized catechin was 1 ppm. Further, acesulfame potassium was added so that the sweetness was 0.4/100 ml. Regarding other conditions, the same conditions as in Experimental Example 1 were adopted. In the evaluation, the result when malic acid was used as the sour agent was set as the reference value 3, and the relative evaluation was made in 5 stages of 1 to 5. The prepared carbonated alcoholic beverage was comprehensively evaluated by sensory evaluation for the balance between bitterness and astringency and sweetness, and greenness. The results are shown in Table 9.
（実験例６）
酸味料として異なる濃度のクエン酸を用い、異なる酸度（ｇ／１００ｍｌ）及びｐＨを有する複数の炭酸アルコール飲料を調製した。尚、非重合カテキンの濃度を１ｐｐｍとした。また、甘味度が０．４／１００ｍｌになるようにアセスルファムカリウムを添加した。その他の条件については、実験例１と同様の条件を採用した。評価にあたっては、酸度が０．０００５、ｐＨが４．９である場合の結果を基準値「３」とし、１〜５の５段階で相対的に評価した。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランスと緑茶らしさとを総合的に評価した。結果を表１０に示す。
Multiple carbonated alcoholic beverages with different acidity (g/100 ml) and pH were prepared using different concentrations of citric acid as acidulant. The concentration of non-polymerized catechin was 1 ppm. Further, acesulfame potassium was added so that the sweetness was 0.4/100 ml. Regarding other conditions, the same conditions as in Experimental Example 1 were adopted. In the evaluation, the result when the acidity was 0.0005 and the pH was 4.9 was set as the reference value "3", and the relative evaluation was made in 5 stages of 1 to 5. The prepared carbonated alcoholic beverage was comprehensively evaluated by sensory evaluation for the balance between bitterness and astringency and sweetness, and greenness. The results are shown in Table 10.
（実験例７）
甘味料としてショ糖を用いて甘味度を調整し、甘味度が異なる複数の炭酸アルコール飲料を調製した。各飲料のｐＨは、３．４〜３．８の範囲であった。尚、その他の条件は、実験例１と同様とした。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランス、緑茶らしさ、及び総合評価を評価した。評価にあたっては、実験例１及び２と同様の基準を用いて、０〜５の６段階で評価した。
結果を表１１に示す。
The sweetness was adjusted using sucrose as a sweetener to prepare a plurality of carbonated alcoholic beverages having different sweetness. The pH of each beverage was in the range 3.4-3.8. The other conditions were the same as in Experimental Example 1. With respect to the prepared carbonated alcoholic beverages, the balance between bitterness and astringency, sweetness, green tea-likeness, and comprehensive evaluation were evaluated by sensory evaluation. In the evaluation, the same criteria as those in Experimental Examples 1 and 2 were used, and evaluation was performed in 6 grades from 0 to 5.
The results are shown in Table 11.
（実験例８）
甘味料として果糖ぶどう糖液糖（甘味度１．１）を用いて甘味度を調整し、甘味度が異なる複数の炭酸アルコール飲料を調製した。各飲料のｐＨは、３．４〜３．８の範囲であった。尚、甘味料以外の条件は、実験例１と同様とした。調製した炭酸アルコール飲料について、官能評価により、苦渋味と甘みのバランス、緑茶らしさ、及び総合評価を評価した。評価にあたっては、実験例１及び２と同様の基準を用いて、０〜５の６段階で評価した。結果を表１２に示す。
Fructose-fructose syrup (sweetness 1.1) was used as a sweetener to adjust the sweetness to prepare a plurality of carbonated alcoholic beverages having different sweetness. The pH of each beverage was in the range 3.4-3.8. The conditions other than the sweetener were the same as in Experimental Example 1. With respect to the prepared carbonated alcoholic beverages, the balance between bitterness and astringency, sweetness, green tea-likeness, and comprehensive evaluation were evaluated by sensory evaluation. In the evaluation, the same criteria as those in Experimental Examples 1 and 2 were used, and evaluation was performed in 6 grades from 0 to 5. The results are shown in Table 12.
Claims (7)
高甘味度甘味料と、
３．０〜１３．０質量％のエタノールと、
を含有し、
甘味度が０．２〜１．２／１００ｍｌであり、
クエン酸換算した酸度が０．０００５〜０．０６ｇ／１００ｍｌであり、
前記茶抽出物が、緑茶、烏龍茶、紅茶、抹茶、又はほうじ茶の抽出物を含む、
容器詰め炭酸アルコール飲料。 Tea extract ,
High intensity sweetener,
3.0 to 13.0 mass% of ethanol,
Contains
Ri sweetness is 0.2~1.2 / 100ml der,
The acidity converted to citric acid is 0.0005 to 0.06 g/100 ml,
The tea extract contains an extract of green tea, oolong tea, black tea, matcha tea, or hojicha,
Bottled carbonated alcoholic drink.
高甘味度甘味料と、 High intensity sweetener,
３．０〜１３．０質量％のエタノールと、 3.0 to 13.0 mass% of ethanol,
を含有し、Containing
甘味度が０．２〜１．２／１００ｍｌであり、 The degree of sweetness is 0.2 to 1.2/100 ml,
クエン酸換算した酸度が０．０００５〜０．０６ｇ／１００ｍｌであり、 The acidity converted to citric acid is 0.0005 to 0.06 g/100 ml,
非重合カテキン類の濃度が、０．１〜１００ｐｐｍである、 The concentration of non-polymerized catechins is 0.1 to 100 ppm,
容器詰め炭酸アルコール飲料。Bottled carbonated alcoholic drink.
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