Tea-flavored alcoholic beverage

Abstract

To provide a tea-flavored alcoholic beverage that offers reduced pungent acidity while having a milky aftertaste imparted or enhanced.SOLUTION: A tea-flavored alcoholic beverage contains 0.01 mg / L or more of maltol and 0.01 mg / L or more of nerolidol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a tea-flavored alcoholic beverage and a method for producing the same. [Background technology]

[0002] Tea-flavored alcoholic beverages that have the flavors of green tea (sencha, matcha, etc.) and other teas (oolong tea, black tea, etc.) are one type of alcoholic beverage that is in high demand because they go well with meals, etc. And, like other flavored alcoholic beverages, technologies are being developed to improve the flavor, etc., of tea-flavored alcoholic beverages.

[0003] For example, Patent Document 1 discloses a tea-flavored alcoholic beverage that contains as ingredients a tea leaf extract and at least one alcoholic beverage selected from the group consisting of continuously distilled shochu, spirits, and raw material alcohol, and has an ethyl caproate concentration of 5 μg / L or more, and has a reduced alcohol irritation sensation. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-171023 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is room for further improvement in the flavor and taste of tea-flavored alcoholic beverages in order to meet the diverse tastes of consumers, etc. In particular, there is room for improvement in reducing the irritating sourness and imparting or improving the milky aftertaste.

[0006] Therefore, an object of the present invention is to provide a tea-flavored alcoholic beverage which has a reduced irritating sourness and which has an imparted or improved milky aftertaste. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the aroma components maltol and nerolidol affect the flavor and taste of tea-flavored alcoholic beverages. Based on this knowledge, the inventors discovered that by producing a tea-flavored alcoholic beverage containing 0.01 mg / L or more of maltol and 0.01 mg / L or more of nerolidol, the pungent sourness is reduced and a milky aftertaste is imparted or improved, thereby completing the present invention.

[0008] That is, the present invention provides the following <1> ~ <10> It is. <1> A tea-flavored alcoholic beverage containing 0.01 mg / L or more of maltol and 0.01 mg / L or more of nerolidol. <2> In addition, it contains 0.01 mg / L or more of 1-hexanol. <1> 2. The tea-flavored alcoholic beverage according to claim 1 . <3> The alcohol content is between 3v / v% and 25v / v%. <1> or <2> 2. The tea-flavored alcoholic beverage according to claim 1 . <4> The extract content is between 4.0w / v% and 30.0w / v%. <1> ~ <3> 10. A tea-flavored alcoholic beverage according to any one of claims 1 to 9. <5> A tea-flavored alcoholic beverage made from ingredients including tea powder. <1> ~ <4> 10. A tea-flavored alcoholic beverage according to any one of claims 1 to 9. <6> The acidity is between 0.01g / 100ml and 0.30g / 100ml. <1> ~ <5> 10. A tea-flavored alcoholic beverage according to any one of claims 1 to 9. <7> The content of maltol is 0.09 mg / L or more. <1> ~ <6> 10. A tea-flavored alcoholic beverage according to any one of claims 1 to 9. <8> The content of nerolidol is 0.03 mg / L or more. <1> ~ <7> 10. A tea-flavored alcoholic beverage according to any one of claims 1 to 9. <9> A method for producing a tea-flavored alcoholic beverage, comprising the steps of: adding 0.01 mg / L or more of maltol; and adding 0.01 mg / L or more of nerolidol. <10> A method for reducing the pungent sourness of a tea-flavored alcoholic beverage and imparting or improving a milky aftertaste, characterized in that the maltol content in the tea-flavored alcoholic beverage is 0.01 mg / L or more and the nerolidol content is 0.01 mg / L or more. Effect of the Invention

[0009] According to the present invention, it is possible to provide a tea-flavored alcoholic beverage having a reduced irritating sourness and an imparted or improved milky aftertaste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described. The present invention relates to a tea-flavored alcoholic beverage containing 0.01 mg / L or more of maltol and 0.01 mg / L or more of nerolidol (hereinafter sometimes referred to as the "tea-flavored alcoholic beverage of the present invention"), and a method for producing a tea-flavored alcoholic beverage (hereinafter sometimes referred to as the "method for producing a tea-flavored alcoholic beverage of the present invention") which comprises a step of adding 0.01 mg / L or more of maltol and a step of adding 0.01 mg / L or more of nerolidol.

[0011] The tea-flavored alcoholic beverage according to the present invention is an alcoholic beverage having a tea flavor (tea flavor). That is, it is an alcoholic beverage containing tea-derived components (tea leaves, tea stems, or at least one of these powders, processed raw materials containing any one or more of these, any one or more extracts, soaking liquids, concentrated extracts, etc.) and / or tea-like flavors (flavorings) and having a tea flavor (green tea flavor, oolong tea flavor, black tea flavor, etc.). In particular, from the viewpoint of being easy to obtain a preferable tea flavor, it is preferable to use a tea-flavored alcoholic beverage made from a raw material containing tea leaves such as green tea, oolong tea, black tea, etc. and / or tea powder made by powdering tea stems, and it is also preferable to use a tea-flavored alcoholic beverage made from a raw material containing an extract extracted from tea leaves, tea stems, or tea powder (any one or more of these), or a soaking liquid obtained by soaking any one or more of these.

[0012] In the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages (e.g., liqueurs, spirits, and other brewed alcoholic beverages defined by the Liquor Tax Act (Act No. 63 of 2019). Note that this "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method) (the same applies below). In the present invention, "alcohol" refers to ethanol.

[0013] The components constituting the tea flavored alcoholic beverage of the present invention will be described in detail below.

[0014] The tea-flavored alcoholic beverage according to the present invention contains maltol (C 6 H 6 O 3 , CAS No.118-71-8) at least 0.01mg / L and nerolidol (Nerolidol:C 15 H 26 Maltol is also called 3-hydroxy-2-methyl-4H-pyran-4-one and is a compound represented by the following formula (1).

[0015] [ka]

[0016] The tea-flavored alcoholic beverage according to the present invention contains a predetermined amount or more of both maltol and nerolidol, thereby reducing the stimulating sourness and imparting or improving the milky aftertaste (smooth aftertaste). In most cases, tea-flavored alcoholic beverages are adjusted to the acidic side by adding an acidulant or ascorbic acid to avoid thermal sterilization (avoiding the risk of color change), but the tea-flavored alcoholic beverage according to the present invention is characterized in that the stimulating sourness in such cases can be reduced by the above-mentioned configuration. In addition, the above-mentioned configuration not only imparts or improves the milky aftertaste as described above, but also easily reduces the roughness of the taste and the stimulant of alcohol. In particular, since the roughness of the taste is easily felt in tea-flavored alcoholic beverages using raw materials containing tea powder, the roughness of the taste is easily reduced by the above-mentioned configuration. However, even in tea-flavored alcoholic beverages that do not use raw materials containing tea powder, the roughness of the taste may be felt when raw materials containing tea leaf extract are used, so the roughness of the taste can be reduced by the above-mentioned configuration. Here, the "roughness in taste" refers to the roughness in taste felt in the oral cavity when drinking a tea-flavored alcoholic beverage.

[0017] As described above, the maltol content of the tea-flavored alcoholic beverage of the present invention is 0.01 mg / L or more, but since the effects of the present invention are more easily achieved in combination with nerolidol, the lower limit is more preferably 0.05 mg / L or more, even more preferably 0.09 mg / L or more, even more preferably 0.10 mg / L or more, even more preferably 0.15 mg / L or more, even more preferably 0.20 mg / L or more, even more preferably 0.25 mg / L or more, and even more preferably 0.30 mg / L or more. The upper limit is preferably 5.0mg / L or less, more preferably 4.0mg / L or less, more preferably 3.0mg / L or less, more preferably 2.0mg / L or less, more preferably 1.5mg / L or less, more preferably 1.0mg / L or less, more preferably 0.80mg / L or less, more preferably 0.70mg / L or less, and more preferably 0.60mg / L or less, because it is easy to maintain the balance (flavor balance) of the entire alcoholic beverage, etc. For example, it is particularly preferable that the content of maltol is 0.09mg / L or more and 1.0mg / L or less. The content of maltol can be adjusted by using commercially available maltol (for example, pure product or refined product) or maltol-containing raw material (flavoring, etc.), and a plurality of these may be used in combination.

[0018] Furthermore, the content of nerolidol contained together with maltol in the tea-flavored alcoholic beverage of the present invention is 0.01 mg / L or more as described above, but since the effects of the present invention are more easily achieved by combining it with maltol, the lower limit is more preferably 0.02 mg / L or more, even more preferably 0.03 mg / L or more, even more preferably 0.05 mg / L or more, even more preferably 0.08 mg / L or more, even more preferably 0.10 mg / L or more, even more preferably 0.13 mg / L or more, even more preferably 0.15 mg / L or more, and even more preferably 0.20 mg / L or more. The upper limit is preferably 5.0 mg / L or less, more preferably 3.0 mg / L or less, even more preferably 1.5 mg / L or less, even more preferably 1.0 mg / L or less, even more preferably 0.80 mg / L or less, even more preferably 0.50 mg / L or less, and even more preferably 0.40 mg / L or less, because this makes it easier to maintain the balance (flavor balance) of the entire alcoholic beverage. For example, it is particularly preferable that the nerolidol content is 0.03 mg / L or more and 1.0 mg / L or less. The nerolidol content can be adjusted by using commercially available nerolidol (for example, pure products, refined products, etc.) or nerolidol-containing raw materials (flavorings, etc.), and a plurality of these may be used in combination. Here, nerolidol exists as a cis-isomer (Z-nerolidol) and a trans-isomer (E-nerolidol), and the nerolidol contained in the tea-flavored alcoholic beverage according to the present invention may be either of these isomers. It may also be a mixture of these. Therefore, the content of nerolidol means the total content of the cis-isomer and the trans-isomer.

[0019] In addition, although not limited thereto, since this makes it easier to exert the effects of the present invention, it is more preferable that the ratio of the maltol content to the nerolidol content (maltol content (mg / L) / nerolidol content (mg / L)) in the tea-flavored alcoholic beverage according to the present invention is 0.5 or more and 10 or less. The lower limit is more preferably 0.7 or more, further preferably 1.0 or more, further preferably 1.5 or more, or further preferably 2.0 or more, and the upper limit is more preferably 8.0 or less, further preferably 7.0 or less, further preferably 6.0 or less, or further preferably 5.0 or less.

[0020] The tea-flavored alcoholic beverage according to the present invention further contains 1-hexanol (C 6 H 14 It is preferable that the composition contains 0.01 mg / L or more of 1-hexanol (CAS No. 111-27-3). This is because the synergistic effect with the above-mentioned maltol and nerolidol further enhances the effect of reducing the stimulating sourness and imparting or improving the milky aftertaste. In addition, the effect of reducing roughness in the taste is also likely to be enhanced. 1-hexanol is a compound represented by the following formula (2).

[0021] [ka]

[0022] In the tea-flavored alcoholic beverage according to the present invention, the content of 1-hexanol is preferably 0.01 mg / L or more as described above, more preferably 0.05 mg / L or more, even more preferably 0.08 mg / L or more, even more preferably 0.10 mg / L or more, even more preferably 0.12 mg / L or more, even more preferably 0.15 mg / L or more, even more preferably 0.20 mg / L or more, even more preferably 0.25 mg / L or more, even more preferably 0.30 mg / L or more, even more preferably 0.35 mg / L or more, and even more preferably 0.40 mg / L or more, because this makes it easier to exert a synergistic effect with maltol and nerolidol. The upper limit is preferably 5.0 mg / L or less, more preferably 4.0 mg / L or less, more preferably 3.0 mg / L or less, even more preferably 2.0 mg / L or less, even more preferably 1.5 mg / L or less, even more preferably 1.2 mg / L or less, and even more preferably 1.0 mg / L or less, because it is easy to maintain the balance (flavor balance) of the entire alcoholic beverage at a high level. For example, it is particularly preferable that the content of 1-hexanol is 0.08 mg / L or more and 1.5 mg / L or less. The content of 1-hexanol can be adjusted by using commercially available 1-hexanol (for example, pure products or refined products) or 1-hexanol-containing raw materials (flavorings, etc.), and a plurality of these may be used in combination.

[0023] In addition, although not limited thereto, since the effects of the present invention are more easily exhibited, it is more preferable that the ratio of the 1-hexanol content to the above-mentioned maltol content (1-hexanol content (mg / L) / maltol content (mg / L)) in the tea-flavored alcoholic beverage according to the present invention is 0.1 or more and 10 or less. The lower limit is more preferably 0.2 or more, further 0.3 or more, further 0.4 or more, further 0.5 or more, further 0.7 or more, or even 1.0 or more, and the upper limit is more preferably 8.0 or less, further 6.0 or less, further 5.0 or less, or even 4.0 or less. Similarly, although not limited thereto, it is more preferable that the ratio of the 1-hexanol content to the above-mentioned nerolidol content (1-hexanol content (mg / L) / nerolidol content (mg / L)) in the tea-flavored alcoholic beverage according to the present invention is 0.05 or more and 5.0 or less, since this also makes it easier for the effects of the present invention to be exerted. The lower limit is more preferably 0.08 or more, further preferably 0.1 or more, further preferably 0.2 or more, further preferably 0.3 or more, and further preferably 0.5 or more, and the upper limit is more preferably 3.0 or less, further preferably 2.0 or less, and further preferably 1.0 or less.

[0024] Here, the maltol content, nerolidol content, and 1-hexanol content in the tea-flavored alcoholic beverage of the present invention can all be measured by appropriately diluting the sample and using, for example, solvent extraction-gas chromatography-mass spectrometry (LLE-GC-MS method).

[0025] As described above, the tea-flavored alcoholic beverage according to the present invention may be an alcoholic beverage defined in the Liquor Tax Act, such as the above-mentioned liqueur, spirits, other brewed alcoholic beverages, etc. Furthermore, the tea-flavored alcoholic beverage according to the present invention may be either a fermented alcoholic beverage produced through an alcohol fermentation process using yeast (a process in which yeast produces alcohol, which is a metabolic product, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcohol fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled liquor as a raw material).

[0026] The alcohol content of the tea-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is 1 v / v% or more, but for example, the lower limit is 3 v / v% or more, further 5 v / v% or more, and further 8 v / v% or more. The upper limit is preferably 25 v / v% or less, more preferably 22 v / v% or less, even more preferably 20 v / v% or less, even more preferably 18 v / v% or less, and even more preferably 15 v / v% or less, because this makes it easier to exert the irritation reducing effect of alcohol. For example, it is particularly preferable for the alcohol content to be 3 v / v% or more and 25 v / v% or less. The alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, infused alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0027] The tea-flavored alcoholic beverage according to the present invention is not limited, but when the extract content is 2.0 w / v% or more, the effect of the present invention is more easily exhibited. The lower limit of the extract content is more preferably 3.0 w / v% or more, more preferably 3.5 w / v% or more, more preferably 4.0 w / v% or more, more preferably 4.5 w / v% or more, more preferably 5.0 w / v% or more, more preferably 6.0 w / v% or more, more preferably 8.0 w / v% or more, more preferably 9.0 w / v% or more, more preferably 10 w / v% or more, more preferably 12 w / v% or more, and more preferably 15 w / v% or more. The upper limit is more preferably 30 w / v% or less, even more preferably 28 w / v% or less, even more preferably 25 w / v% or less, even more preferably 22 w / v% or less, and even more preferably 20 w / v% or less. For example, it is particularly preferable that the extract content is 4.0 w / v% or more and 30 w / v% or less. The extract content of the tea-flavored alcoholic beverage according to the present invention can be adjusted by adding a sweetener (e.g., sugar) or the like.

[0028] Here, the "extract content" is a value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) x 260 + 0.21 In this formula (3), "S" is the specific gravity (15 / 4°C) of the tea-flavored alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the tea-flavored alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of the alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's prescribed analytical method (instruction) of Japan, "Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table." In addition, during the calculation using this formula, the value is rounded off to the fifth decimal place, and the final value of the extract content is truncated to two decimal places. In addition, the specific gravity (15 / 4°C) of the tea-flavored alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0029] Sweeteners that can be used in the tea-flavored alcoholic beverage of the present invention include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, high fructose glucose liquid sugar, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, neotame, sodium saccharin, stevia, etc.), etc. In particular, if the tea-flavored alcoholic beverage of the present invention is an alcoholic beverage containing sugars, it is preferable because the above-mentioned extract content can be easily adjusted.

[0030] In addition, if the tea-flavored alcoholic beverage according to the present invention has a neutral pH range, it is necessary to sterilize it by heat from the viewpoint of the Food Sanitation Act, which tends to cause a change in color tone. On the other hand, since a high acidity tends to impair the balance of flavor and aroma, the tea-flavored alcoholic beverage according to the present invention preferably has an acidity of 0.01 g / 100 ml or more and 0.30 g / 100 ml or less. One of the characteristics of the tea-flavored alcoholic beverage according to the present invention is that, due to the above-mentioned component composition, it exhibits an effect of reducing irritating sourness even at such an acidity. This "acidity" is the acidity converted into citric acid (acidity value converted into citric acid equivalent amount), and is a value obtained by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). Specifically, the beverage is neutralized by titrating it with a sodium hydroxide solution (0.1 mol / L), and the calculation can be done using the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0031] The lower limit of the acidity is not limited, but may be 0.02 g / 100 ml or more, 0.03 g / 100 ml or more, 0.04 g / 100 ml or more, or 0.05 g / 100 ml or more. The upper limit is more preferably 0.25 g / 100 ml or less, more preferably 0.20 g / 100 ml or less, more preferably 0.15 g / 100 ml or less, more preferably 0.12 g / 100 ml or less, more preferably 0.10 g / 100 ml or less, and more preferably 0.08 g / 100 ml or less. The acidity of the tea-flavored alcoholic beverage according to the present invention can be adjusted by adding an acidulant containing citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or a salt thereof, or ascorbic acid (vitamin C). Among these, it is particularly preferable to use phosphoric acid. This is because a relatively small amount can lower the pH.

[0032] In addition, although not limited thereto, it is more preferable that the ratio of acidity to extract content (acidity (g / 100 ml) / extract content (w / v%)) in the tea-flavored alcoholic beverage according to the present invention is 0.001 or more and 0.010 or less, since this makes it easier to exert the effects of the present invention. The lower limit is more preferably 0.002 or more, and even more preferably 0.003 or more, and the upper limit is more preferably 0.008 or less, even more preferably 0.007 or less, even more preferably 0.006 or less, and even more preferably 0.005 or less.

[0033] The tea-flavored alcoholic beverage according to the present invention may be an alcoholic beverage containing a flavoring. A flavoring is an additive that is added to impart or enhance a specific aroma during the manufacturing or processing of food, and examples of the flavoring include tea-like flavors (e.g., green tea-like flavors) that impart or enhance the flavor of tea. The flavoring may include one or more selected from the group consisting of maltol, nerolidol, and 1-hexanol.

[0034] The tea-flavored alcoholic beverage according to the present invention is preferably an alcoholic beverage containing tea-derived components, because it is easy to give or enhance the tea flavor and the effects of the present invention are easily achieved. In particular, it is more preferable that the tea-flavored alcoholic beverage is made using a raw material containing tea powder, which is a powder of tea leaves and / or tea stems (including processed raw materials such as tea paste, which are processed tea powders). The tea powder may be green tea powder, oolong tea powder, black tea powder, etc., but the effects of the present invention are more easily achieved when the raw material contains matcha powder (green tea leaves steamed and dried to form a powder) (matcha-flavored alcoholic beverage, etc.). For example, a tea-flavored alcoholic beverage containing matcha powder or matcha paste (matcha powder mixed with water, boiled down and sterilized) is preferable. Although not limited thereto, the content of tea powder in the tea flavored alcoholic beverage according to the present invention may be, for example, 0.01 w / v% or more, 0.03 w / v% or more, or 0.05 w / v% or more. The upper limit of this content may be 1.0 w / v% or less, 0.5 w / v% or less, 0.3 w / v% or less, or 0.1 w / v% or less. The term "tea-flavored alcoholic beverages using raw materials containing tea powder" includes not only alcoholic beverages obtained by adding and mixing tea powder as a raw material, but also alcoholic beverages obtained by adding and mixing processed raw materials containing tea powder that have been processed using tea powder, such as the tea paste described above. In addition, when tea powder is contained in part of an extract or steeping liquid obtained using tea powder, the above also includes alcoholic beverages obtained by adding and mixing the liquid.

[0035] In addition, in the tea-flavored alcoholic beverage of the present invention, other salts (sodium chloride, potassium chloride, etc.), water (pure water, etc.), coloring agents (caramel color, gardenia color, carotene color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin E, etc.), emulsifiers, etc. can be optionally used as ingredients, in addition to the above, within a range that does not significantly affect the effects of the present invention.

[0036] Furthermore, the tea-flavored alcoholic beverage according to the present invention may use fruit-derived components (such as fruit juice, fruit peel, and fruit extract) as a raw material, so long as it can be a tea-flavored alcoholic beverage. For example, the fruit juice content in the tea-flavored alcoholic beverage according to the present invention may be 0.05 w / w% or more, or 0.1 w / w% or more, calculated as a fruit juice content ratio based on straight fruit juice. The upper limit may be 1.0 w / w% or less, 0.5 w / w% or less, or 0.3 w / w% or less. Here, the fruit juice content ratio based on straight fruit juice refers to the ratio of the mass of the fruit juice contained in the beverage converted into straight fruit juice according to JAS (Japan Agricultural Standards) to the total mass of the beverage (the total value when multiple types of fruit juice are used). In addition, the tea-flavored alcoholic beverage according to the present invention may be an alcoholic beverage in which the fruit juice content ratio based on straight fruit juice is less than 0.01 w / w%, or an alcoholic beverage that does not substantially contain fruit-derived components such as fruit juice.

[0037] In addition, the tea-flavored alcoholic beverage of the present invention may be a sparkling alcoholic beverage containing carbon dioxide (having a carbon dioxide pressure (with snift) of 0.05 MPa or more at 20°C) by adding carbonated water or a carbonation (carbon dioxide injection) process, etc.; however, a non-sparkling alcoholic beverage having a carbon dioxide pressure (with snift) of less than 0.05 MPa at 20°C is preferred, as this makes it easier for the effects of the present invention to be achieved.

[0038] The method for producing a tea-flavored alcoholic beverage according to the present invention is not particularly limited, and may be the same as the usual method for producing an alcoholic beverage, as long as it includes a step of adding 0.01 mg / L or more of maltol and a step of adding 0.01 mg / L or more of nerolidol. These steps may be within the ranges described above, for example, a step of adding 0.09 mg / L or more to 1.0 mg / L or a step of adding 0.03 mg / L or more to 1.0 mg / L or less of nerolidol. Furthermore, the method may include a step of adding 0.01 mg / L or more of 1-hexanol (for example, a step of adding 0.08 mg / L or more to 1.5 mg / L or less of 1-hexanol). The above steps may be performed together in one step, or at least one of the steps may be performed in two or more steps. In the production, a fermented alcoholic beverage may be produced through an alcohol fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process using alcoholic beverages such as distilled alcohol as a raw material (without an alcohol fermentation process). For example, a method is exemplified in which vodka or the like is used as a base alcoholic beverage, sugars, raw materials including tea powder, acidulant or ascorbic acid, maltol, nerolidol, pure water, etc. are mixed, and the maltol content, nerolidol content, etc. are adjusted so that they are ultimately within a specified range (as the final product), and filtration, etc. is performed if necessary to produce the product.

[0039] Furthermore, if necessary, this production method may further include a step of adjusting the alcohol content, extract content, acidity, etc., a step of adjusting various ratios such as the ratio of the maltol content to the nerolidol content within the above-mentioned ranges, etc. These steps may also be performed together in one step, or at least one of the steps may be performed separately in two or more steps.

[0040] The tea-flavored alcoholic beverage according to the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled in a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. By making it into such a packaged alcoholic beverage, not only is it easy to suppress deterioration of the flavor over time, but it also increases convenience in distribution and sales. In particular, the tea-flavored alcoholic beverage according to the present invention may be an RTD (Ready to drink) beverage that can be opened and drunk as is (drink as is without dilution), but is more preferably an RTS (Ready to serve) beverage that can be diluted with ice, water, etc.

[0041] The tea-flavored alcoholic beverage according to the present invention having the above-mentioned composition has a reduced stimulating sourness and an improved or milky aftertaste. In addition, the roughness of the taste and the stimulant taste of alcohol tend to be reduced.

[0042] The present invention can also be said to provide a method for reducing the stimulating sourness of a tea-flavored alcoholic beverage and imparting or improving a milky aftertaste, characterized in that the maltol content is 0.01 mg / L or more and the nerolidol content is 0.01 mg / L or more in the tea-flavored alcoholic beverage. In other words, the present invention can also be said to provide a method for reducing the stimulating sourness of a tea-flavored alcoholic beverage and imparting or improving a milky aftertaste. Furthermore, a method for reducing the roughness of the taste and the stimulant alcohol of a tea-flavored alcoholic beverage can also be provided.

[0043] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0044] <Example 1: Preparation and sensory evaluation of tea-flavored alcoholic beverage I> Vodka, sugar (fructose glucose liquid sugar), acidulant (phosphoric acid), matcha paste (matcha powder:water 22:78), ascorbic acid (vitamin C), pure water, and maltol and / or nerolidol (mixture of cis- and trans-isomers) were added and mixed to prepare tea-flavored alcoholic beverage samples (samples 1 to 6) with an alcohol content of 10 v / v%, an extract content of 18.0 w / v%, an acidity (acidity converted to citric acid) of 0.07 g / 100 ml, a matcha paste content (amount blended) of 0.3 w / v%, and maltol content and nerolidol content as shown in the upper part of Table 1 below. Sample 1 contains matcha paste, but does not contain either maltol or nerolidol (does not contain these). In addition, 1-hexanol used in Example 3 described later is not contained in any of Samples 1 to 6.

[0045] The samples were then comparatively sensorily evaluated by six panelists with trained sensory discrimination abilities for roughness in taste, milky aftertaste, alcohol stimulation, pungent acidity, and the balance of the alcoholic beverage as a whole (overall balance of the beverage), using the evaluation criteria shown below.

[0046] [Evaluation criteria for roughness of taste] The roughness of the taste in sample 1 was rated as 5 (strong), and a comparative sensory evaluation was conducted in comparison with sample 1 on a 5-point scale from 1 (weak) to 5 (strong: equivalent to sample 1). Note that the lower the score, the higher the evaluation.

[0047] [Evaluation criteria for milky aftertaste] The milky aftertaste of sample 1 was rated as 1 (weak), and a comparative sensory evaluation was conducted in comparison with sample 1 on a 5-point scale from 1 (weak: equivalent to sample 1) to 5 (strong). Note that the higher the score, the higher the evaluation.

[0048] [Evaluation criteria for alcohol irritation] The alcohol stimulation in sample 1 was rated as 5 (strong), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (weak) to 5 (strong: equivalent to sample 1) in comparison with sample 1. Note that the lower the score, the higher the evaluation.

[0049] [Evaluation criteria for stimulating sourness] The stimulating sourness of sample 1 was rated as 5 (strong), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (weak) to 5 (strong: equivalent to sample 1) in comparison with sample 1. Note that the lower the score, the higher the evaluation.

[0050] [Evaluation criteria for overall beverage balance] The balance (flavor balance) of the alcoholic beverage as a whole was evaluated on an absolute scale from 1 (bad) to 5 (good). Note that the higher the score, the higher the evaluation.

[0051] The results of this sensory evaluation (average evaluation by six panelists) are shown in the lower part of Table 1 below. From these results, it was revealed that samples 3 to 6, which contain a specified amount of maltol and nerolidol, have a reduced stimulating sourness and an improved milky aftertaste. Furthermore, it was also shown that these samples can reduce the roughness of the taste and the stimulating alcohol, resulting in a more favorable balance of the alcoholic beverage as a whole.

[0052] [Table 1]

[0053] <Example 2: Preparation and sensory evaluation of tea-flavored alcoholic beverage II> Vodka, sugar (fructose glucose liquid sugar), acidulant (phosphoric acid), matcha paste (matcha powder:water 22:78), ascorbic acid (vitamin C), pure water, and maltol and / or nerolidol (mixture of cis- and trans-isomers) were added and mixed to prepare tea-flavored alcoholic beverage samples (samples 7 to 10) with an alcohol content of 10 v / v%, an extract content of 18.0 w / v%, an acidity (acidity converted into citric acid) of 0.07 g / 100 ml, a matcha paste content (mixture amount) of 0.3 w / v%, and maltol content and nerolidol content as shown in the upper part of Table 2 below. Sample 9 is a sample with the same composition as sample 4 in Example 1. In addition, 1-hexanol used in Example 3 described later is not contained in any of these samples 7 to 10.

[0054] The obtained samples were then subjected to a sensory evaluation by six panelists with trained sensory discrimination abilities for roughness in taste, milky aftertaste, alcohol stimulation, pungent acidity, and overall balance of the alcoholic beverage, using the same methods and evaluation criteria as in Example 1.

[0055] The results of this sensory evaluation (average evaluation by six panelists) are shown in the lower part of Table 2 below. From these results, it was revealed that samples 8 to 10, which contain a specified amount of maltol and nerolidol, can reduce the stimulating sourness and improve the milky aftertaste. Furthermore, it was also shown that these can reduce the roughness of the taste and the stimulating alcohol, resulting in a more favorable balance of the alcoholic beverage as a whole.

[0056] [Table 2]

[0057] <Example 3: Preparation and sensory evaluation of tea-flavored alcoholic beverage III> Vodka, sugar (fructose glucose liquid sugar), acidulant (phosphoric acid), matcha paste (matcha powder:water 22:78), ascorbic acid (vitamin C), pure water, maltol and nerolidol (mixture of cis- and trans-isomers) were added and mixed, and 1-hexanol was also added and mixed as necessary to prepare tea-flavored alcoholic beverage samples (samples 11 to 14) with an alcohol content of 10 v / v%, an extract content of 18.0 w / v%, an acidity (acidity converted into citric acid) of 0.07 g / 100 ml, a matcha paste content (mixture amount) of 0.3 w / v%, and maltol content, nerolidol content, and 1-hexanol content as shown in the upper part of Table 3 below. Sample 11 is a sample with the same composition as sample 4 in Example 1 but does not contain 1-hexanol.

[0058] The obtained samples were then subjected to a sensory evaluation by six panelists with trained sensory discrimination abilities for roughness in taste, milky aftertaste, alcohol stimulation, pungent acidity, and overall balance of the alcoholic beverage, using the same methods and evaluation criteria as in Example 1.

[0059] The results of this sensory evaluation (average evaluations by six panelists) are shown in the lower part of Table 3. From these results, it became clear that Samples 12 to 14, which contain 1-hexanol together with predetermined amounts of maltol and nerolidol, exhibit the above-mentioned effects more effectively.

[0060] [Table 3]

[0061] <Example 4: Preparation of tea-flavored alcoholic beverage and sensory evaluation IV> Vodka, sugar (fructose glucose liquid sugar), acidulant (phosphoric acid), matcha paste (matcha powder:water 22:78), ascorbic acid (vitamin C), pure water, and maltol and nerolidol (mixture of cis- and trans-isomers) were added and mixed to prepare tea-flavored alcoholic beverage samples (samples 15-16) with an alcohol content of 10 v / v%, an acidity (acidity converted into citric acid) of 0.07 g / 100 ml, a matcha paste content (mixture amount) of 0.3 w / v%, a maltol content of 0.3 mg / L, a nerolidol content of 0.1 mg / L, and an extract content of the values ​​shown in the upper part of Table 4 below. Sample 15 is a sample with the same composition as sample 4 in Example 1. In addition, 1-hexanol used in the above-mentioned Example 3 is not contained in any of these samples 15-16.

[0062] The obtained samples were then subjected to a sensory evaluation by six panelists with trained sensory discrimination abilities for roughness in taste, milky aftertaste, alcohol stimulation, pungent acidity, and overall balance of the alcoholic beverage, using the same methods and evaluation criteria as in Example 1.

[0063] The results of this sensory evaluation (average evaluation by six panelists) are shown in the lower part of Table 4. These results demonstrate that by including a specified amount of maltol and nerolidol, the aforementioned effects can be achieved even when the extract components are varied.

[0064] [Table 4]

[0065] <Example 5: Preparation of tea-flavored alcoholic beverage and sensory evaluation V> Vodka, sugar (fructose glucose liquid sugar), acidulant (phosphoric acid), matcha paste (matcha powder:water 22:78), ascorbic acid (vitamin C), pure water, and maltol and nerolidol (mixture of cis- and trans-isomers) were added and mixed to prepare tea-flavored alcoholic beverage samples (samples 17-18) with an alcohol content of 20 v / v%, an extract content of 18.0 w / v%, an acidity (acidity converted to citric acid) of 0.07 g / 100 ml, a matcha paste content (amount blended) of 0.3 w / v%, and maltol content and nerolidol content as shown in the upper part of Table 5 below. Sample 17 contains matcha paste, but does not contain either maltol or nerolidol (does not contain these). In addition, 1-hexanol used in the above-mentioned Example 3 is not contained in any of Samples 17-18.

[0066] The obtained samples were then subjected to a sensory evaluation by six panelists with trained sensory discrimination abilities for roughness in taste, milky aftertaste, alcohol stimulation, pungent acidity, and overall balance of the alcoholic beverage, using the same methods and evaluation criteria as in Example 1, except that Sample 1 was compared with Sample 17 instead of Sample 1.

[0067] The results of this sensory evaluation (average evaluation by six panelists) are shown in the lower part of Table 5 below. From these results, it was clear that by adding a certain amount of maltol and nerolidol, the stimulating sourness was reduced and the milky aftertaste was improved, even if the alcohol content was higher. Furthermore, it was also shown that these can reduce the roughness of the taste and the stimulant effect of alcohol, and the balance of the alcoholic beverage as a whole is more favorable.

[0068] [Table 5]

Claims

1. A tea-flavored alcoholic beverage containing 0.01 mg / L or more of maltol and 0.01 mg / L or more of nerolidol.

2. The tea-flavored alcoholic beverage according to claim 1, further comprising 0.01 mg / L or more of 1-hexanol.

3. 3. The tea-flavored alcoholic beverage according to claim 1, having an alcohol content of 3 v / v % or more and 25 v / v % or less.

4. 3. The tea-flavored alcoholic beverage according to claim 1 or 2, having an extract content of 4.0 w / v % or more and 30.0 w / v % or less.

5. 3. The tea-flavored alcoholic beverage according to claim 1 or 2, which is a tea-flavored alcoholic beverage made using ingredients containing tea powder.

6. 3. The tea flavored alcoholic beverage according to claim 1, having an acidity of 0.01 g / 100 ml or more and 0.30 g / 100 ml or less.

7. The tea-flavored alcoholic beverage according to claim 1 or 2, wherein the maltol content is 0.09 mg / L or more.

8. 3. The tea-flavored alcoholic beverage according to claim 1, wherein the nerolidol content is 0.03 mg / L or more.

9. A method for producing a tea-flavored alcoholic beverage, comprising the steps of: adding 0.01 mg / L or more of maltol; and adding 0.01 mg / L or more of nerolidol.

10. A method for reducing the pungent sourness of a tea-flavored alcoholic beverage and imparting or improving a milky aftertaste, characterized in that the maltol content in the tea-flavored alcoholic beverage is 0.01 mg / L or more and the nerolidol content is 0.01 mg / L or more.

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