JP6865534B2 - How to improve the flavor of brown alcoholic beverages - Google Patents

Description

The present invention relates to a method for improving the flavor of a tea-based alcoholic beverage.

Alcoholic beverages that exhibit the flavor of tea (hereinafter, appropriately referred to as "tea-based alcoholic beverages") have a refreshing flavor peculiar to tea and a refreshing taste, so they are compatible with various meals and are drunk. At times, many consumers choose the tea-based alcoholic beverage.
Under these circumstances, research and development are being carried out from various perspectives in order to make tea-based alcoholic beverages a beverage with a better flavor.

For example, Patent Document 1 contains, as a pH adjuster, an acid selected from the group consisting of phytic acid, lactic acid, citric acid, ascorbic acid, and a combination thereof, and has a pH of 3.8 or more and less than 4.0. Stuffed tea alcoholic beverages are listed.
Further, Patent Document 1 describes that it has a tea flavor and can reduce acidity and bitterness.

Further, Patent Document 2 describes an alcoholic beverage containing a tea extract, alcohol, and a bagasse extract derived from sugar cane.
Further, Patent Document 2 describes that it is easy to drink and can satisfy the taste of consumers.

Japanese Unexamined Patent Publication No. 2011-142850 Japanese Unexamined Patent Publication No. 2012-147775

Considering that the tea-based alcoholic beverage is a beverage that is premised on the flavor of tea, the present inventors give a blue scent peculiar to tea when and after the consumer drinks the beverage. I thought it should be a drink that I could feel. In addition, since tea-based alcoholic beverages are alcoholic beverages, we thought that they should be beverages that consumers can feel alcoholic.
Then, the present inventors considered that the evaluation of the flavor as a tea-based alcoholic beverage can be enhanced by making these characteristics (blue aroma peculiar to tea, alcoholic feeling) compatible with each other without canceling each other out.

Accordingly, the present invention, an object of the present invention is to provide an even felt that the flavor improvement methods of tea-based alcoholic beverage alcohol feeling with feel the blue fragrance.

The problem can be solved by the following means.
( 1 ) A method for improving flavor that imparts a blue scent while maintaining the alcoholic feeling of a tea-based alcoholic beverage. The tea-based alcoholic beverage is a tea-based extract, drinking alcohol, fragrance, vitamin C, baking soda, and pure water. The tea-based extract is a beverage obtained by extracting green tea (soaking amount of green tea: 1 to 20 w / v%, hot water temperature: 40 to 95 ° C., soaking time: 3 to 20 minutes). A method for improving the flavor of a tea-based alcoholic beverage, which is obtained by filtering and has a content of 3-methylbutanal of 3-methylbutanal of the tea-based alcoholic beverage of 0.25 to 2.00 ppb.

In the method for improving the flavor of a tea-based alcoholic beverage according to the present invention, since the content of 3-methylbutanal in the tea-based alcoholic beverage is set to a predetermined amount or more, a blue scent is imparted while maintaining an alcoholic feeling, and the tea-based alcoholic beverage is tea-based. The flavor of alcoholic beverages can be improved.

It is a flowchart explaining the content of the manufacturing method of the tea-based alcoholic beverage which concerns on embodiment of this invention.

Hereinafter, a mode for carrying out the tea-based alcoholic beverage according to the present invention will be described.

[Brown alcoholic beverage]
The tea-based alcoholic beverage according to the present embodiment is characterized by containing 3-methylbutanal and having a content of 3-methylbutanal of a predetermined amount or more.
The tea-based alcoholic beverage is a beverage exhibiting a tea-based flavor as described above, and is an alcoholic beverage to which the flavors of various teas (beverages) such as green tea, black tea, and oolong tea are added.

(3-Methylbutanal)
The brown alcoholic beverage according to the present embodiment contains 3-methylbutanal.
3-Methylbutanal is a kind of compound of aldehyde and is also called isopentanal. This 3-methylbutanal is known as a malodorous substance, but by adding it to a tea-based alcoholic beverage, it becomes a beverage that feels alcohol while firmly feeling the blue scent peculiar to tea. ..
In addition, 3-methylbutanal may be contained as a compound in a tea-based alcoholic beverage, but a flavor containing the compound may be contained.

The content of 3-methylbutanal is 0.20 ppb or more, preferably 0.40 ppb or more, and more preferably 0.60 ppb or more. When the content of 3-methylbutanal is at least a predetermined value, a blue scent peculiar to tea can be imparted to the tea-based alcoholic beverage, and the beverage can be made to have a feeling of alcohol.
The content of 3-methylbutanal is preferably 5.00 ppb or less, more preferably 4.00 ppb or less, and even more preferably 2.00 ppb or less. When the content of 3-methylbutanal is not more than a predetermined value, a decrease in alcoholic sensation can be more reliably avoided.

The content of 3-methylbutanal in the tea-based alcoholic beverage according to the present embodiment can be measured by, for example, an internal standard method using GC-MS.
Further, in the present specification, 1 ppb of 3-methylbutanal is specifically 1 × 10 ^-7 w / v%.

(Brown extract)
The tea-based alcoholic beverage according to the present embodiment may contain a tea-based extract.
The tea-based extract is obtained by extracting the raw material of tea (tea-based raw material), which is a drink, with hot water (immersing it in hot water). By incorporating this tea-based extract into a tea-based alcoholic beverage, the flavor of tea can be more firmly imparted.

The tea-based raw materials are the leaves (hereinafter, appropriately referred to as "tea leaves") and stems of tea plant (tea tree: Camellia sinensis), which is an evergreen shrub of the family Tsubaki, but wheat tea, buckwheat tea, herb tea, and mate tea. Also included are raw materials for so-called tea plants such as corn tea, specifically roasted barley seeds, buckwheat nuts, dried herbs, mate leaves, corn seeds and the like. In addition, raw materials for so-called flower tea such as jasmine tea, specifically, tea leaves adsorbed with the scent of Arabian jasmine flowers are also included. Further, there are various types of tea leaves depending on the method of tea making (method of burning, fermentation, etc.), but the present invention is not particularly limited, and any of green tea, black tea, black tea, blue tea (oolong tea) and the like may be used. The tea-based extract may use one or more of these raw materials.
In the present invention, as a tea-based raw material, green tea (which is obtained by heat-treating picked tea leaves to prevent fermentation), which can firmly feel the bitter taste peculiar to tea and has good compatibility with alcohol, is particularly preferably used. Can be done.

The content of the tea-based extract is not particularly limited, but the tannin content is preferably 0.04 w / v% or more, more preferably 0.05 w / v% or more, and preferably 0.09 w / v. The tea-based extract may be contained in the tea-based alcoholic beverage so that the content is less than or equal to%, more preferably 0.07 w / v% or less.

(alcohol)
The tea-based alcoholic beverage according to the present embodiment may contain alcohol.
The alcohol may be any drinkable alcohol and is not limited to the type, manufacturing method, raw material, etc., but is preferably distilled liquor or brewed liquor. As the distilled liquor, for example, various spirits such as shochu, brandy, vodka, alcohol for raw materials, and the like can be used alone or in combination of two or more. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more. Further, distilled liquor and brewed liquor may be used in combination.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the tea-based alcoholic beverage according to the present embodiment is not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more. Further, the alcohol content of the tea-based alcoholic beverage according to the present embodiment is preferably 20 v / v% or less, and more preferably 10 v / v% or less.
Then, the alcohol content can be adjusted by containing the above-mentioned drinking alcohol.
The alcohol content of tea-based alcoholic beverages can be measured based on the National Tax Agency's prescribed analysis method (Revised Heisei 19 National Tax Agency Instruction No. 6) 3 Sake 3-4 alcohol content (vibration type densitometer method).

(Effervescent)
The brown alcoholic beverage according to the present embodiment may be effervescent or non-effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0. It means that it is less than 049 MPa (0.5 kg / cm ^2).

(Other)
The tea-based alcoholic beverage according to the present embodiment is a sweetener, a high-sweetness sweetener, an antioxidant, a flavor, an acidulant, a salt, and a dietary fiber, which are usually blended as a beverage as long as the desired effect of the present invention is not impaired. Etc. (hereinafter, referred to as "additives" as appropriate) can also be added. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotheme, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include malic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used. Further, as an additive, baking soda may be added to adjust the pH of the brown alcoholic beverage.
Then, as the above-mentioned additive, a commercially available additive can be used.

[Battered tea-based alcoholic beverage]
The brown alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with brown alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

As described above, since the tea-based alcoholic beverage according to the present embodiment contains 3-methylbutanal in a predetermined amount or more, a blue scent and an alcoholic sensation can be felt.

It goes without saying that the characteristics and conditions of the tea-based alcoholic beverage according to the present embodiment may be those known in the past and are not limited as long as the effects obtained by the characteristics and conditions are exhibited. No.

[Manufacturing method of brown alcoholic beverages]
Next, a method for producing a tea-based alcoholic beverage according to the present embodiment will be described.
The method for producing a tea-based alcoholic beverage according to the present embodiment includes a mixing step S1 and a post-treatment step S2.

In the mixing step S1, water, drinking alcohol, 3-methylbutanal (fragrance containing 3-methylbutanal), tea-based extract, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step S1, each raw material may be mixed and adjusted so that the content of 3-methylbutanal is within the above-mentioned predetermined range.

Then, in the post-treatment step S2, for example, treatments such as filtration, sterilization, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step S2 can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step S2 is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, the filling treatment in the post-treatment step S2 is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step S2 is not particularly limited.

In addition, each treatment performed in the mixing step S1 and the post-treatment step S2 can be performed in the equipment generally used for producing RTD beverages and the like.

(Manufacturing method of brown extract)
The method for producing the tea-based extract is not particularly limited, and for example, there are the following methods.
A tea-based raw material (for example, green tea) is immersed in hot water (40 to 95 ° C.) for 3 to 20 minutes to extract the components. The tea-based raw material may be immersed in hot water so that the content is 1 to 20 w / v%. After that, a tea-based extract can be produced by performing a filtration treatment to remove the brown-based raw material from the hot water.

As described above, since the method for producing a tea-based alcoholic beverage according to the present embodiment includes a step of increasing the content of 3-methylbutanal to a predetermined amount or more, a blue scent and an alcoholic sensation can be felt. It is possible to produce a tea-based alcoholic beverage to be produced.

[How to improve the flavor of brown alcoholic beverages]
Next, a method for improving the flavor of the tea-based alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of a tea-based alcoholic beverage according to the present embodiment is characterized in that the content of 3-methylbutanal is set to a predetermined amount or more.

Specifically, in the method for improving the flavor of a tea-based alcoholic beverage according to the present embodiment, the content of 3-methylbutanal in the tea-based alcoholic beverage is preferably 0.20 ppb or more, preferably 0.40 ppb or more. It is more preferably 0.60 ppb or more. The content of 3-methylbutanal is preferably 5.00 ppb or less, more preferably 4.00 ppb or less, and even more preferably 2.00 ppb or less.

As described above, the method for improving the flavor of the tea-based alcoholic beverage according to the present embodiment is blue while maintaining the alcoholic feeling because the content of 3-methylbutanal in the tea-based alcoholic beverage is set to a predetermined amount or more. It can impart a scent and improve the flavor of tea-based alcoholic beverages.

Next, a tea-based alcoholic beverage, a method for producing a tea-based alcoholic beverage, and a method for improving the flavor of a tea-based alcoholic beverage according to the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not. To do.

[Preparation of sample]
A sample solution was prepared by mixing a tea-based extract, drinking alcohol, a fragrance, vitamin C (manufactured by Kanto Chemical Co., Inc.), baking soda (manufactured by Wako Pure Chemical Industries, Ltd.), and pure water.
As the tea-based extract, the tea-based raw material is green tea, and after extraction under predetermined extraction conditions (green tea immersion amount: 8.0 w / v%, hot water temperature: 60 ° C., immersion time: 7 minutes), The one obtained by filtering (10 μ cartridge filter) was used.
The content of 3-methylbutanal in the sample was adjusted by changing the amount of fragrance contained in the sample.
Then, in order to accurately grasp the effect of flavor based on the content of 3-methylbutanal, the tannin content of each sample was adjusted to be constant depending on the content of the tea-based extract. The alcohol content of each sample was also adjusted to about 7.0 v / v%.

[contents of the test]
For each sample produced by the above method, 6 trained professional panels performed "alcohol feeling", "blue aroma", "bitter taste", "umami", "drinking response", "drinking response" according to the following evaluation criteria. The "comprehensive evaluation" was scored independently on a 5-point scale of 1 to 5, and the average value was calculated.
All evaluations were carried out by drinking the sample, and the evaluation of the scent was carried out based on the scent felt during and after drinking the sample.

(Alcohol feeling: evaluation criteria)
5 points: Very strong alcoholic sensation.
4 points: Strong alcoholic sensation.
3 points: There is a feeling of alcohol.
2 points: There is a slight sense of alcohol.
1 point: There is no feeling of alcohol.

(Blue scent: evaluation criteria)
5 points: The blue scent peculiar to tea is very strong.
4 points: The blue scent peculiar to tea is strong.
3 points: There is a blue scent peculiar to tea.
2 points: There is a slight blue scent peculiar to tea.
1 point: There is no blue scent peculiar to tea.

(Bitter taste: evaluation criteria)
5 points: The bitter taste peculiar to tea is very strong.
4 points: Strong bitterness peculiar to tea.
3 points: There is a bitter taste peculiar to tea.
2 points: There is a slight bitterness peculiar to tea.
1 point: There is no bitterness peculiar to tea.

(Umami: Evaluation criteria)
5 points: Very strong umami.
4 points: The taste is strong.
3 points: There is umami.
2 points: There is a slight taste.
1 point: No umami.

(Drinking response: Evaluation criteria)
5 points: The thickness of the taste peculiar to tea is very large, and the response to drinking is very strong.
4 points: The taste peculiar to tea is thick and the drink is strong.
3 points: There is a thick taste peculiar to tea, and it is satisfying to drink.
2 points: There is a slight thickness of the taste peculiar to tea, and there is a slight response to drinking.
1 point: There is no thickness of taste peculiar to tea, and there is no response to drinking.

(Comprehensive evaluation: evaluation criteria)
5 points: Very suitable flavor as a tea-based alcoholic beverage.
4 points: A flavor that is quite suitable as a tea-based alcoholic beverage.
3 points: A flavor suitable for a tea-based alcoholic beverage.
2 points: The flavor is unsuitable for tea-based alcoholic beverages.
1 point: The flavor is quite unsuitable as a tea-based alcoholic beverage.

Table 1 shows the standards of each sample and the results of each evaluation.
In Table 1, among the evaluations, for the alcohol feeling, blue scent, umami, and overall evaluation, those with a score (average value) of 2.0 or less are marked with "x", and those with a score of 2.0 or more and 2.5 or less are evaluated. Those over 2.5 were shown as "Δ", those over 2.5 and below 3.5 were shown as "○", and those over 3.5 were shown as "◎".

[Examination of test results]
As is clear from the results of Samples 1 to 6, it was confirmed that as the content of 3-methylbutanal increased, the blue aroma peculiar to tea became firmly felt.
In addition, Samples 2 to 5 having a content of 3-methylbutanal of a predetermined amount or more had good results in both blue scent and alcoholic feeling, so that they had an alcoholic feeling as an alcoholic beverage and a tea-based beverage. It was confirmed that the beverage had both a blue scent and was in a very favorable state as a tea-based alcoholic beverage.
In addition, Samples 2 to 5 having a content of 3-methylbutanal of a predetermined amount or more not only have a good evaluation of blue aroma and alcoholic feeling, but also have a bitter taste and umami, and may be responsive to drinking. It could be confirmed.

As described above, from the test results, when 3-methylbutanal is contained in a tea-based alcoholic beverage so as to exceed a predetermined amount specified in the present invention, the blue scent peculiar to tea is firmly felt and the alcoholic feeling is also felt. It turned out to be something that could be felt.

S1 mixing step S2 post-treatment step

Claims (1)

It is a flavor improvement method that gives a blue scent while maintaining the alcoholic feeling of tea-based alcoholic beverages.
The tea-based alcoholic beverage is a beverage in which a tea-based extract, drinking alcohol, fragrance, vitamin C, baking soda, and pure water are mixed, and the tea-based extract extracts green tea (green tea immersion amount: 1 to 20 w). / V%, hot water temperature: 40 to 95 ° C., immersion time: 3 to 20 minutes), and then filtered.
A method for improving the flavor of a tea-based alcoholic beverage, wherein the content of 3-methylbutanal in the tea-based alcoholic beverage is 0.20 to 2.00 ppb.

Images