Tea-based alcohol carbonated drink

Abstract

To provide: a tea-based alcohol carbonated drink having a flavor originating from tea while reducing acidity that becomes apparent by containing carbon dioxide gas in a tea-based alcohol drink; and a method for manufacturing the tea-based alcohol carbonated drink.SOLUTION: A content of dietary fiber and / or polysaccharide of three or more sugars is adjusted to 1.0-30 g / L, and a content of theanine is adjusted to 6.0 ppm or more in a tea-based alcohol carbonated drink.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a tea-based carbonated alcoholic beverage, more specifically to a tea-based carbonated alcoholic beverage that has the inherent flavor and aroma of tea while suppressing the acidity that is exacerbated by the inclusion of carbon dioxide in the tea-based alcoholic beverage, and a method for producing the same. [Background technology]

[0002] In recent years, consumer preferences for alcoholic beverages have become more diverse, and drinking styles have changed dramatically. Under these circumstances, the market for alcoholic beverages paired with meals has attracted attention and continues to expand. Currently, the majority of products in the market for alcoholic beverages paired with meals are carbonated alcoholic beverages with a citrus aroma. Meanwhile, due to growing health consciousness, alcoholic beverages with a tea flavor (tea-based alcoholic beverages) that contain extracts from green tea, oolong tea, etc., are being manufactured and sold. However, adding carbon dioxide to tea-based alcoholic beverages has brought to light various issues that were previously unrecognized.

[0003] For example, adding carbon dioxide to a tea-based alcoholic beverage can lead to a problem of accentuating the sourness, etc. To solve this problem, Patent Document 1 discloses that a specific pH adjuster that does not contribute to the sourness, such as phytic acid, is used to adjust the pH to a specific range of 3.8 or more and less than 4.0. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-142850 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0005] With changes in lifestyles in modern society, there is a growing demand for a reduction in fiber intake, and dietary fiber and polysaccharides of three or more sugars are attracting attention as health foods. Under these circumstances, the present inventors discovered that adding dietary fiber or polysaccharides of three or more sugars to a tea-based alcoholic carbonated beverage can suppress the apparent sourness, but also revealed that the tea's natural flavor and aroma are diminished (Example 1). The objective of the present invention is to provide a tea-based alcoholic carbonated beverage that has the natural flavor and aroma of tea while suppressing the apparent sourness that occurs when carbon dioxide is added to the tea-based alcoholic beverage. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the inventors discovered that by adding a predetermined amount of dietary fiber or a polysaccharide of three or more sugars to a tea-based alcoholic carbonated beverage with an alcohol content of 10 v / v% or less, as well as adding a certain amount of theanine, it is possible to provide a tea-based alcoholic carbonated beverage that has the original aroma and flavor of tea while suppressing the sourness (Examples 2-3), and thus completed the present invention.

[0007] That is, the present invention relates to, but is not limited to, the following: (1) The content of dietary fiber and / or trisaccharides or higher polysaccharides is 1.0 to 30 g / L; Theanine content is 6.0 ppm or more. A tea-based alcoholic carbonated drink. (2) It also contains catechins, The tea-based alcoholic carbonated beverage according to (1), wherein the beverage contains 5 to 500 ppm of catechins. (3) A tea-based alcoholic carbonated beverage according to (1) or (2), having an alcohol content of 1.0 to 10 v / v%. (4) A sugar-free tea-based alcoholic carbonated beverage according to any one of (1) to (3). (5) A tea-based alcoholic carbonated beverage according to any one of (1) to (4), which is a packaged beverage. (6) A method for producing a tea-based alcoholic carbonated beverage, adjusting the content of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage to 1.0 to 30 g / L; A step of adjusting the content of theanine in the beverage to 6.0 ppm or more; A step of incorporating carbon dioxide gas; The manufacturing method comprising: [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a tea-based alcoholic carbonated beverage that has the original flavor and aroma of tea while suppressing the sourness. DETAILED DESCRIPTION OF THE INVENTION

[0009] Unless otherwise specified, "ppm" as used herein means ppm weight / weight (w / w).

[0010] 1. Tea-based alcoholic carbonated drinks In one aspect, the present invention relates to a tea-based carbonated alcoholic beverage. As used herein, the term "tea-based carbonated alcoholic beverage" refers to an alcoholic beverage that has the inherent tea flavor and contains carbon dioxide.

[0011] As mentioned above, the beverage of the present invention relates to a beverage (tea-based beverage) having the inherent flavor and aroma of tea. The beverage of the present invention contains an extract of leaves (also referred to as "tea leaves" in this specification) of the tea plant (Camellia sinensis), an evergreen tree of the genus Camellia in the family Theaceae. The beverage may contain an extract (tea extract) obtained by processing (manufacturing tea) "tea leaves" using a conventionally known method and extracting them with water (hot water). The beverage may also contain an infused liquor obtained by infusing tea leaves in a liquid containing alcohol, or a distilled liquor obtained by contacting tea leaves with a liquid containing alcohol and distilling the resulting mixture.

[0012] Tea is classified into different types depending on the processing method of the tea leaves, particularly the degree of fermentation, and the quality of the resulting tea extract varies accordingly. For example, green tea is an unfermented tea in which picked tea leaves are heat-treated to destroy enzyme activity, prevent oxidation of the components, and maintain their green color. Oolong tea is made by wilting picked tea leaves, gently stimulating them, and partially oxidizing the tea leaf components, then "roasting" them. It has properties intermediate between green tea and black tea and is called semi-fermented tea. Black tea is made by wilting picked tea leaves, thoroughly rolling them, and then fully fermenting them by promoting oxidation of the tea leaf components using the oxidizing enzymes in the tea leaves. In addition, there is also post-fermented tea, in which tea leaves are piled for a long period of time to allow microbial action and sufficient changes in the components occur. That is, in one embodiment, the beverage of the present invention contains green tea extract, oolong tea extract, black tea extract, or post-fermented tea extract, preferably green tea extract.

[0013] As described above, the beverage of the present invention is a beverage having the inherent flavor and aroma of tea. In this specification, "having the inherent flavor and aroma of tea" means that the beverage has the distinctive aroma and lingering aroma of teas such as green tea, oolong tea, black tea, or post-fermented tea, and also has a well-balanced body, bitterness, and astringency that are characteristic of tea.

[0014] As mentioned above, the beverage of the present invention contains alcohol. The type of beverage of the present invention is not particularly limited, but is preferably spirits, liqueur, shochu, gin, vodka, rum, highball, chuhai (chuhai), cocktail, sour, or the like. The terms "highball" and "chuhai," when used in connection with the beverage of the present invention, refer to beverages containing water, distilled alcohol, and carbon dioxide. Highballs and chuhai may further contain fruit juice. The term "sour," when used in connection with the beverage of the present invention, refers to beverages containing spirits, sour fruit juice such as citrus fruits, and carbon dioxide. The term "cocktail," when used in connection with the beverage of the present invention, refers to an alcoholic beverage made by mixing fruit juice or the like with a base alcoholic beverage.

[0015] In the present invention, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. Furthermore, alcohol content refers to v / v % (volume %) in a beverage. The alcohol content of the beverage of the present invention is not particularly limited, but is, for example, 1.0 to 10 v / v %. In one embodiment, the upper limit of the alcohol content of the beverage of the present invention is 10 v / v %, 8.0 v / v %, or 6.0 v / v %, and the lower limit is 1.0 v / v %, 2.0 v / v %, or 4.0 v / v %. Typically, the alcohol content of the beverage of the present invention ranges from 1.0 to 10 v / v %, 2.0 to 8.0 v / v %, or 4.0 to 6.0 v / v %.

[0016] The alcohol used in the beverage of the present invention is not particularly limited, and examples thereof include shochu, fruit wine, sake (Japanese sake), brewing alcohol, spirits (vodka, rum, tequila, gin, aquavit, etc.), whiskey, brandy, neutral spirits, and liqueurs, which may be used alone or in combination.

[0017] As mentioned above, the beverage of the present invention contains carbon dioxide gas. In the present invention, the carbon dioxide gas pressure is not particularly limited, but for example, at 20°C, the lower limit of the carbon dioxide gas pressure is 0.5 kgf / cm. 2 More than 0.6kgf / cm 2 or more than 0.8kgf / cm 2 The upper limit of carbon dioxide pressure is 4.5 kgf / cm 2 Below, 3.5kgf / cm 2 or less than 3.0kgf / cm 2 Typically, the carbon dioxide pressure in the beverage of the present invention is 0.5 to 4.5 kgf / cm at 20°C. 2 , preferably 0.6 to 3.5 kgf / cm 2 , more preferably 0.8 to 3.0 kgf / cm 2 is.

[0018] The carbon dioxide pressure in the beverage can be adjusted using methods commonly known to those skilled in the art, and is not particularly limited. For example, carbon dioxide may be dissolved in the beverage under pressure, or the carbon dioxide and beverage may be mixed in a pipe using a mixer such as a Zuhenhagen carbonator. Alternatively, the beverage may be sprayed into a tank filled with carbon dioxide to absorb the carbon dioxide, or the beverage may be mixed with carbonated water, etc.

[0019] The carbon dioxide pressure in a beverage can be measured by a method known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. More specifically, the sample temperature is set to 20°C, and the air in the container is sniffed and shaken, after which the carbon dioxide pressure is measured.

[0020] 2. Dietary fiber and polysaccharides of three or more sugars In one embodiment, the beverage of the present invention contains dietary fiber. As used herein, "dietary fiber" refers to trisaccharide or higher polysaccharides that are resistant to digestive enzymes such as thermostable α-amylase, protease, and amyloglucosidase, as well as lignin. The type of "dietary fiber" used in the present invention is not particularly limited, and examples include pectin, xanthan gum, soybean polysaccharides, guar gum, gum arabic, agar, carrageenan, polydextrose, resistant dextrin, resistant glucan, chitosan, isomaltodextrin, inulin, and lignin. In the present invention, preferred dietary fibers are resistant dextrin, polydextrose, resistant glucan, gum arabic, xanthan gum, chitosan, isomaltodextrin, inulin, and guar gum, and particularly preferred dietary fibers are resistant dextrin, polydextrose, and resistant glucan.

[0021] As used herein, "trisaccharide or higher polysaccharides" refers to oligosaccharides having a degree of polymerization of 3 to 9 or polysaccharides having a degree of polymerization of 10 or more. As used herein, "oligosaccharides having a degree of polymerization of 3 to 9" include, but are not limited to, glucooligosaccharides such as xylooligosaccharides (xylotriose, xylotetraose, xylopentaose, xylohexaose, xyloheptaose, etc.), maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), and nigerooligosaccharides (nigerotriose, nigerotetraose, nigeropentaose, nigerohexaose, nigeroheptaose, etc.). Furthermore, as used herein, "polysaccharides having a degree of polymerization of 10 or more" include, but are not limited to, amylose, amylopectin, glycogen, β-1,2-glucan, β-1,6-glucan, cellulose, curdlan, paramylon, chitin, α-1,2-glucan, α-1,3-glucan, nigeran, agarose, carrageenan, heparin, alginic acid, hyaluronic acid, pectin, xyloglucan, xylan, glucomannan, and levan. The beverage of the present invention may contain only one of these oligosaccharides or polysaccharides, or two or more of them. Mixtures of multiple types of oligosaccharides and polysaccharides are commercially available, and these can also be used. For example, in the present invention, Tetrap (maltotetraose), Fujioligo#360 (maltotriose), Fujioligo#450 (maltotetraose), and FujioligoG67 (maltohexaose, maltoheptaose) can be used as "trisaccharide or higher polysaccharides."

[0022] The content of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage of the present invention is 1.0 to 30 g / L. In one embodiment, the lower limit of the content of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage of the present invention is 1.0 g / L, 2.0 g / L, 3.0 g / L, 4.0 g / L, or 5.0 g / L, and the upper limit is 30 g / L, 25 g / L, 20 g / L, 15 g / L, or 10 g / L. Typically, the content range of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage of the present invention is 2.0 to 30 g / L, 3.0 to 25 g / L, or 5.0 to 20 g / L.

[0023] In the beverage of the present invention, the dietary fiber and trisaccharide or higher polysaccharide contents may be adjusted to fall within the above ranges by adding commercially available products, or the contents of the above components derived from tea leaves, etc. may be adjusted during the production process to fall within the above ranges. By ensuring that the dietary fiber and / or trisaccharide or higher polysaccharide contents fall within the above ranges, the sourness that is apparent in tea-based alcoholic carbonated beverages can be suppressed.

[0024] The content of dietary fiber and trisaccharides or higher polysaccharides can be measured by known methods, such as the "enzyme-gravimetric method (Prosky method)" or "enzyme-HPLC method" specified in the Food Labeling Standards.

[0025] 3. Theanine The beverage of the present invention contains theanine. Theanine is a type of amino acid and is a umami component found in large amounts in tea. The theanine content in the beverage of the present invention is 6.0 ppm or more. By adjusting the dietary fiber and / or trisaccharide or higher polysaccharides to the above ranges and keeping the theanine content at 6.0 ppm or more, the acidity that is evident in tea-based alcoholic carbonated beverages can be suppressed while highlighting the inherent tea flavor. In one embodiment, the lower limit of the theanine content in the beverage of the present invention is 7.0 ppm, 8.0 ppm, 9.0 ppm, or 10 ppm, and the upper limit is 100 ppm, 80 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 25 ppm, or 20 ppm. Typically, the theanine content in the beverage of the present invention is in the range of 6.0 to 100 ppm, 8.0 to 60 ppm, or 10 to 40 ppm. There is no particular upper limit for the theanine content, but if the theanine content is too high, the original flavor of tea tends to be diminished.

[0026] The theanine content can be measured by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC.

[0027] 4. Catechins In one embodiment, the beverage of the present invention may contain catechins. As used herein, "catechins" collectively refers to catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. Therefore, the beverage of the present invention may contain one or more catechins selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. For clarity, the content of catechins in the beverage of the present invention refers to the total content of the eight compounds. The content of catechins in the beverage of the present invention is not particularly limited, but for example, the lower limit of the catechin content is 5 ppm, 10 ppm, 20 ppm, or 50 ppm, and the upper limit of the catechin content is 500 ppm, 400 ppm, 300 ppm, or 200 ppm. In one embodiment, the content of catechins in the beverage of the present invention is in the range of 5 to 500 ppm, 10 to 400 ppm, or 20 to 200 ppm. By setting the content of catechins in the present invention within the above range, the inherent flavor and aroma of tea can be further enhanced.

[0028] The catechin content can be measured by known methods, for example, HPLC, LC-MS, GC-MS, LC, GC, near-infrared spectroscopy, and the like.

[0029] 5. Packaged beverages In one embodiment, the beverage of the present invention is a packaged beverage. Packaged beverages are suitable because they can be stored stably for a long period of time. The type of container is not particularly limited, and any commonly used container can be used, such as a metal container, a resin container, a paper container, or a glass container. Examples of the container include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper cartons, and glass containers such as glass bottles.

[0030] 6. Other Ingredients In addition, the beverage of the present invention may contain additives such as sweeteners, acidulants, sugars, acids, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the additives do not interfere with the effects of the present invention.

[0031] As described above, the beverage of the present invention may contain a sweetener such as a natural sweetener or an artificial sweetener to adjust the sweetness, as long as the effect of the present invention is not impaired. Examples of sweeteners include sucrose, fructose, sucralose, aspartame, acesulfame K, neotame, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, and alitame.

[0032] In one embodiment, the type of beverage of the present invention is not particularly limited and may be any of a sugar-containing beverage, a low-sugar beverage, and a sugar-free beverage. In one embodiment, the beverage of the present invention is preferably a sugar-free beverage or a low-sugar beverage. As used herein, a "sugar-free beverage" refers to a beverage containing less than 0.5 g of sugars (monosaccharides or disaccharides that are not sugar alcohols) per 100 mL (see Cabinet Office Ordinance No. 10 of 2015, Appendix Table 9 of the Food Labeling Standards). As used herein, a "low-sugar beverage" refers to a beverage containing less than 2.5 g of sugars (monosaccharides or disaccharides that are not sugar alcohols) per 100 mL, and a "sweetened beverage" refers to a beverage containing 2.5 g or more of sugars (monosaccharides or disaccharides that are not sugar alcohols) per 100 mL.

[0033] As described above, the beverage of the present invention can contain an acidulant as long as it does not interfere with the effects of the present invention. The type of acidulant is not particularly limited, and examples include phosphoric acid, citric acid, lactic acid, malic acid, pyruvic acid, succinic acid, fumaric acid, phytic acid, ascorbic acid, and combinations thereof, and can be freely selected from the perspective of realizing the desired product design. In the beverage of the present invention, it is preferable to use phosphoric acid as the acidulant because it has little effect on the original flavor and aroma of tea.

[0034] 7. Manufacturing methods for tea-based alcoholic carbonated drinks, etc. In one aspect, the present invention is a method for producing a tea-based alcoholic carbonated beverage, comprising the steps of adjusting the content of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage to 1.0 to 30 g / L, adjusting the content of theanine in the beverage to 6.0 ppm or more, and adding carbon dioxide. This allows the tea's natural flavor and aroma to be enhanced while suppressing the acidity that is apparent in tea-based alcoholic carbonated beverages. In other words, in one aspect, the present invention is also a method for suppressing the acidity and enhancing the natural flavor and aroma of tea in tea-based alcoholic carbonated beverages.

[0035] In the method for producing a tea-based alcoholic carbonated beverage of the present invention, the types and content ranges of dietary fiber and trisaccharide or higher polysaccharides, the content range of theanine, the method of adding carbon dioxide gas, and the range of carbon dioxide gas pressure are as described above for beverages.

[0036] The method for producing the above-mentioned tea-based alcoholic carbonated beverage may further include a step of adjusting the catechin content to 5 to 500 ppm, a step of adjusting the alcohol content to 1.0 to 10 v / v%, a step of blending an acidulant, and a step of packaging the beverage. The order of the steps is not particularly limited as long as a tea-based alcoholic carbonated beverage in which the content of each component falls within the specified range can be produced.

[0037] In the method for producing a tea-based alcoholic carbonated beverage of the present invention, the range of catechin content, the range of alcohol content and its adjustment method, the type of acidulant, the type of container, etc. are the same as those described above for beverages. [Example]

[0038] Specific examples of the present invention are shown below. The following specific examples are intended to aid in understanding the present invention, and are not intended to limit the scope of the present invention to the specific examples.

[0039] [Example 1] The appearance of sourness in tea-based alcoholic carbonated beverages and the effect of dietary fiber and polysaccharides

[0040] Commercially available green tea extract was mixed with pure water and commercially available neutral alcohol to achieve an alcohol content of 5v / v%, and then phosphoric acid was added as an acidulant. The carbon dioxide pressure was adjusted to approximately 1.3kgf / cm. 2 Carbon dioxide was introduced to the mixture to achieve the desired concentration, and polydextrose (product name: Starlite), resistant dextrin (product name: E Fiber), resistant glucan (product name: Fit Fiber), and maltotetraose (product name: Tetrap) were blended to the amounts listed in Table 1 to prepare each sample. The theanine content in Samples 1 to 13 was 5.5 ppm. Each sample was then evaluated by three trained panelists for its "acidity," "original tea flavor," and "overall evaluation" based on the following criteria. "Acidity" was evaluated based on the intensity of the acidity evident in tea-based alcoholic carbonated beverages. "Original tea flavor" was evaluated based on the distinctive tea aroma and aftertaste, the richness and bitterness of the tea, and the balance of bitterness and astringency. "Overall evaluation" was evaluated based on whether the suppression of acidity combined with the original tea flavor provided the desired palatability as a tea-based alcoholic carbonated beverage. For "acidity," "original tea flavor," and "overall evaluation," samples with a score of 3.2 or higher were considered preferable. Prior to the sensory testing, three trained panelists standardized the evaluation criteria for "acidity," "original tea flavor," and "overall evaluation." The results are shown in Table 1.

[0041] <Sensory evaluation criteria: sourness> Not at all 5 points No feeling 4 points Hardly felt 3 points Somewhat 2 points Feel 1 point

[0042] <Sensory evaluation criteria: Original tea flavor> Strongly feel 5 points Feeling 4 points Somewhat 3 points Not really felt 2 points No feeling 1 point

[0043] <Sensory evaluation criteria: overall evaluation> Very good 5 points Good 4 points Fairly good 3 points Not good 2 points Not suitable for drinking: 1 point

[0044] [Table 1]

[0045] As shown in Table 1, a commercially available green tea extract was mixed with pure water and neutral alcohol to make the alcohol content 5v / v%, and then phosphoric acid was added as an acidulant. The carbon dioxide pressure was approximately 1.3kgf / cm. 2 It was revealed that the solution (Sample 1) retained the natural tea flavor, but also had a very strong sour taste. It was shown that the sour taste evident in Sample 1 could be suppressed by adding certain amounts of polydextrose, resistant dextrin, resistant glucan, and maltotetraose to Sample 1. However, it was also revealed that the natural tea flavor was reduced by adding certain amounts of polydextrose, resistant dextrin, resistant glucan, and maltotetraose. These results indicate that while the sour taste evident in tea-based alcoholic carbonated beverages can be suppressed by adding dietary fiber and polysaccharides, the natural tea flavor is no longer perceived.

[0046] [Example 2] The effect of theanine on the original flavor of tea Commercially available green tea extract was mixed with pure water and commercially available neutral alcohol to achieve an alcohol content of 5v / v%, and then phosphoric acid was added as an acidulant. The carbon dioxide pressure was adjusted to approximately 1.3kgf / cm. 2Carbon dioxide gas was introduced so that the amount of carbon dioxide reached 100%. Commercially available theanine (manufactured by Taiyo Kagaku Co., Ltd.), polydextrose (product name: Starlite), indigestible dextrin (product name: E Fiber), indigestible glucan (product name: Fit Fiber), and maltotetraose (product name: Tetrap) were blended to the amounts shown in Table 2 to prepare each sample. Three trained panelists performed a sensory evaluation of the resulting samples for "acidity," "original tea flavor," and "overall evaluation" based on the criteria shown in Example 1. The results are shown in Table 2.

[0047] [Table 2]

[0048] As shown in Table 2, by adding a certain amount of dietary fiber and polysaccharides to a tea-based carbonated alcoholic beverage, as well as a certain amount of theanine, it is possible to suppress the acidity that is apparent in the tea-based carbonated alcoholic beverage while highlighting the natural tea flavor, resulting in a beverage with a high overall rating.

[0049] [Example 3] Effect of blending multiple green tea extracts on the original flavor of tea A mixture of multiple green tea extracts, commercially available polydextrose (product name: Starlite), neutral alcohol, and pure water was mixed to adjust the alcohol content to 5v / v%, and then phosphoric acid was added as an acidulant. The carbon dioxide pressure was approximately 1.3kgf / cm. 2 Carbon dioxide gas was introduced so that the amount of theanine was adjusted to the desired level, and each sample listed in Table 3 was prepared. Here, the amount of theanine was adjusted by mixing multiple green tea extracts. Three trained panelists then performed a sensory evaluation of each of the obtained samples for "acidity," "original tea flavor," and "overall evaluation" based on the criteria set forth in Example 1. The results are shown in Table 3.

[0050] [Table 3]

[0051] As shown in Table 3, even when tea-based alcoholic carbonated beverages were prepared within a specified content range by combining multiple green tea extracts, commercially available polydextrose (product name: Starlite), neutral alcohol, and pure water, it was possible to suppress the acidity that was apparent in tea-based alcoholic carbonated beverages while highlighting the tea's natural aroma and flavor, resulting in beverages with high overall ratings. [Industrial Applicability]

[0052] The present invention relates to a new means for providing a tea-based alcoholic carbonated beverage that has the inherent flavor and aroma of tea while suppressing sourness, and therefore has high industrial applicability.

Claims

1. The content of dietary fiber and / or trisaccharide or higher polysaccharides is 1.0 to 30 g / L, The theanine content is 6.0 ppm or more. A tea-based alcoholic carbonated drink.

2. It also contains catechins, 2. The tea-based alcoholic carbonated beverage according to claim 1, wherein the beverage contains 5 to 500 ppm of catechins.

3. 2. The tea-based alcoholic carbonated beverage according to claim 1, having an alcohol content of 1.0 to 10 v / v%.

4. The tea-based alcoholic carbonated beverage according to any one of claims 1 to 3, which is sugar-free.

5. The tea-based alcoholic carbonated beverage according to any one of claims 1 to 3, which is a bottled beverage.

6. A method for producing a tea-based alcoholic carbonated beverage, adjusting the content of dietary fiber and / or trisaccharide or higher polysaccharides in the beverage to 1.0 to 30 g / L; A step of adjusting the theanine content in the beverage to 6.0 ppm or more; A step of incorporating carbon dioxide gas; The manufacturing method comprising:

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