Alcohol-containing tea beverage

Abstract

To develop a new alcohol-containing tea beverage.SOLUTION: A tea beverage contains one or more kinds of steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E and rebaudioside M, and tannin. A content of the one or more kinds of steviol glycosides is 0.5-3,000 mg / L, a content of the tannin is 5-3,000 mg / L, and an alcohol content is 1-40v / v%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a tea beverage containing a predetermined amount of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, tannin, and alcohol, and a method for producing the same. The present invention also relates to a method for improving the astringent aftertaste of an alcoholic tea beverage, etc. [Background technology]

[0002] In recent years, consumer tastes have become more diverse, resulting in a demand for a variety of beverages. Among these, there is growing demand for alcoholic tea beverages as a drink with meals, due to growing health consciousness and the need to enjoy aromas.

[0003] For example, Japanese Patent Application Laid-Open No. 2017-99420 (Patent Document 1) discloses a packaged tea alcoholic beverage containing fruit juice. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2017-99420 Summary of the Invention [Problem to be solved by the invention]

[0005] Under the above circumstances, the development of a new tea beverage containing alcohol is desired. [Means for solving the problem]

[0006] The present inventors have found that adding a predetermined amount of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M to an alcoholic tea beverage containing a predetermined amount of tannins suppresses the astringent taste inherent in alcoholic tea beverages while improving the top flavor and / or the aftertaste of sweetness provided by the steviol glycosides. The present invention is based on this finding.

[0007] The present invention includes, for example, the following aspects. [1] one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 0.5 to 3000 mg / L, The tannin content is 5 to 3000 mg / L, A tea drink with an alcohol content of 1 to 40 v / v%. [2] The content of the tannin and the content of the one or more steviol glycosides are expressed by the following formula: 0.001≦[content of said one or more steviol glycosides (mg / L)] / [content of said tannins (mg / L)]≦40 The tea beverage according to [1] satisfies the above. [3] The tea beverage according to [1] or [2], further comprising one or more other steviol glycosides selected from the group consisting of rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, stevioside, rubusoside, steviolmonoside, and steviolbioside. [4] The tea beverage according to any one of [1] to [3], wherein the one or more steviol glycosides include one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. [5] The tea beverage according to any one of [1] to [4], which has an alcohol content of 1 to 10 v / v%. [6] The tea beverage according to any one of [1] to [5], wherein the tannin comprises one or more selected from the group consisting of epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, gallocatechin gallate, oolongtheanine, and theaflavin. [7] The tea drink according to any one of [1] to [6], further containing theanine. [8] The tea beverage according to any one of [1] to [7], which is a green tea beverage, a black tea beverage, an oolong tea beverage, a jasmine tea beverage, or a pu-erh tea beverage. [9] The tea beverage according to any one of [1] to [8], further containing fruit juice.

[10] The tea beverage according to [9], wherein the fruit juice comprises one or more selected from lemon juice, apple juice, orange juice, peach juice, grape juice, grapefruit juice, blackcurrant juice, passion fruit juice, and mango juice.

[11] The tea beverage according to any one of [1] to

[10] , which is a non-carbonated beverage.

[12] The tea beverage according to any one of [1] to

[11] , which has a sweetness intensity of 0.1 to 15.

[13] The tea beverage according to any one of [1] to

[12] , further comprising a low-intensity sweetener or a high-intensity sweetener other than steviol glycoside.

[14] The tea beverage according to any one of [1] to

[13] , which is a packaged beverage.

[15] For alcoholic tea drinks containing tannins, A method for improving the astringent aftertaste of an alcoholic tea beverage, comprising adding one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M. [Effects of the Invention]

[0008] According to one aspect of the present invention, there is provided an alcoholic tea beverage comprising a predetermined amount of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, and tannin. According to another aspect of the present invention, there is provided an alcoholic tea beverage having an improved "astringent aftertaste" and improved in at least one of "top volume" and "lingering sweetness." According to another aspect of the present invention, there is provided a method for improving the astringent aftertaste of an alcoholic tea beverage. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the spirit of the present invention. Any paragraph headings used in this specification are for organizational purposes only and should not be construed as limiting the subject matter described. All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Alcoholic tea drinks In one aspect, the present invention provides the following alcohol-containing tea beverage (hereinafter also referred to as "alcoholic tea beverage of the present invention"). An alcoholic tea beverage according to one embodiment of the present invention comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, and tannin, wherein the content of the one or more steviol glycosides is 0.5 to 3000 mg / L, the content of the tannin is 5 to 3000 mg / L, and the alcohol content is 1 to 40 v / v%.

[0011] An alcoholic tea beverage according to a preferred embodiment of the present invention has an improved "astringent aftertaste," and at least one of "top volume" and "sweet aftertaste" is improved. As used herein, "astringent aftertaste" refers to the mouth-tightening taste felt after swallowing the beverage, "top volume" refers to the total amount of taste felt immediately after swallowing the beverage, and the satisfying feeling, and "sweet aftertaste" refers to the sweet aftertaste derived from the sweetener contained in the beverage. Without wishing to be bound by theory, it is speculated that the presence of both alcohol and tannin in a beverage accentuates the astringent aftertaste of the tannin, while the presence of a specific steviol glycoside also suppresses the astringent aftertaste of the tannin. Moreover, it was unexpected that the presence of predetermined amounts of alcohol, tannins, and steviol glycosides in the beverage not only suppresses the astringent aftertaste of tannins, but also improves the negative taste qualities of steviol glycosides (poor top volume and / or lingering sweetness). The alcoholic tea beverage in a preferred embodiment of the present invention has favorable taste qualities in terms of "astringent aftertaste," "top volume," and "lingering sweetness."

[0012] <Tea drinks> As used herein, "tea beverage" refers to beverages containing materials obtainable or obtained by extracting, steeping, or infusing teas such as green tea, white tea, yellow tea, green tea, black tea, and dark tea, which are produced primarily from the leaves and stems of the tea plant (scientific name: Camellia sinensis), or blends of these teas with flowers, brown rice, barley, and various other plant ingredients, with a solvent. The solvent is not particularly limited, but water, hot water, or alcohol can be used. Materials obtained or obtained in this manner may also be referred to as tea extracts, tea steeps, or tea infusions. An alcoholic tea beverage according to one embodiment of the present invention is a green tea beverage, black tea beverage, oolong tea beverage, jasmine tea beverage, or pu-erh tea beverage. Examples of green tea include sencha, bancha, hojicha, gyokuro, kabusecha, and tiancha. There are no limitations on the tea, as long as it can be extracted and consumed; leaves, stems, and other parts can be used as appropriate. The form of the extract is not limited to shiso leaves, powder, etc.

[0013] As used herein, "alcoholic tea beverage" refers to a tea beverage with an alcohol content exceeding 0.05% v / v. Unless otherwise specified, the term "alcohol" refers to ethyl alcohol (ethanol). In one embodiment of the present invention, the alcohol content of an alcoholic tea beverage is 1 to 40% v / v. In this specification, the alcohol content is expressed as a percentage (v / v%) based on a volume / volume basis. The alcohol content of a beverage can be measured using a method designated by the Japan Regional Taxation Bureau. For example, it can be measured using a vibration density meter. Specifically, a sample is obtained from the beverage, the sample is distilled, and the density of the resulting distillate is measured at 15°C. The density can then be calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, it can be calculated from the alcohol content and the amount added.

[0014] The alcoholic component used in the alcoholic tea beverage of the present invention is not particularly limited. Any drinkable alcoholic component, such as sake, shochu, whiskey, brandy, raw alcohol, or spirits, may be used. In one embodiment of the present invention, the alcoholic tea beverage includes distilled alcohol, brewed alcohol, or a combination thereof. Examples of distilled alcohol include shochu, whiskey, brandy, raw alcohol, spirits, vodka, gin, tequila, and rum. Examples of brewed alcohol include sake and wine.

[0015] The alcohol content of the alcoholic tea beverage in one embodiment of the present invention is 1 to 40 v / v%, 1 to 35 v / v%, 1 to 30 v / v%, 1 to 25 v / v%, 1 to 20 v / v%, 1 to 15 v / v%, 1 to 14 v / v%, 1 to 13 v / v%, 1 to 12 v / v%, 1 to 11 v / v%, 1 to 10 v / v%, 1 to 9 v / v%, 1 to 8 v / v%, 1 to 7 v / v%, 1 to 6 v / v%, 1 to 5 v / v%, 1 to 4 v / v%, 1 to 3 v / v%, 1 to 2 v / v%. , 2~40v / v%, 2~35v / v%, 2~30v / v%, 2~25v / v%, 2~20v / v%, 2~15v / v%, 2~14v / v%, 2~13v / v%, 2~12v / v%, 2~11v / v%, 2~10 v / v%, 2~9v / v%, 2~8v / v%, 2~7v / v%, 2~6v / v%, 2~5v / v%, 2~4v / v%, 2~3v / v%, 3~40v / v%, 3~35v / v%, 3~30v / v%, 3~25v / v% , 3~20v / v%, 3~15v / v%, 3~14v / v%, 3~13v / v%, 3~12v / v%, 3~11v / v%, 3~10v / v%, 3~9v / v%, 3~8v / v%, 3~7v / v%, 3~6v / v% , 3~5v / v%, 3~4v / v%, 4~40v / v%, 4~35v / v%, 4~30v / v%, 4~25v / v%, 4~20v / v%, 4~15v / v%, 4~14v / v%, 4~13v / v%, 4~12v / v %, 4-11 v / v%, 4-10 v / v%, 4-9 v / v%, 4-8 v / v%, 4-7 v / v%, 4-6 v / v%, 4-5 v / v%, 5-40 v / v%, 5-35 v / v%, 5-30 v / v%, 5-25 v / v%, 5-20 v / v%, 5-14 v / v%, 5-13 v / v%, 5-12 v / v%, 5-11 v / v%, 5-10 v / v%, 5-9 v / v%, 5-8 v / v%, 5-7 v / v%, or 5-6 v / v%. The alcohol content of the alcoholic tea beverage according to a preferred embodiment of the present invention may be 1-10 v / v%, 2-10 v / v%, or 2-9 v / v%.

[0016] <Steviol glycoside> Steviol glycosides are sweet substances whose skeleton is steviol, a type of diterpenoid found in the leaves of Stevia rebaudiana (Asteraceae). Many steviol glycosides are tens to hundreds of times sweeter than sugar, and are therefore used in the food and beverage industry as calorie-free sweeteners. As a naturally occurring calorie-free sweetener, steviol glycosides are expected to be more likely to gain public acceptance.

[0017] In the present invention, steviol glycosides are used. In one embodiment of the present invention, the alcoholic tea beverage contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M. In a preferred embodiment of the present invention, the alcoholic tea beverage contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. The steviol glycosides used in the present invention may be extracted directly from the stevia plant (Stevia rebaudiana), or may be obtained by chemically or biochemically adding one or more sugar molecules, such as glucose, to a compound having a steviol skeleton contained in a stevia extract.

[0018] The alcoholic tea beverage according to one embodiment of the present invention contains 0.5 to 3000 mg / L of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M. When the beverage contains two or more steviol glycosides, the content of the one or more steviol glycosides refers to the total content thereof. In one aspect of the present invention, the content of the one or more steviol glycosides (one or more selected from the six types of steviol glycosides listed herein) in the alcoholic tea is 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 1500 mg / L, 0.5 to 1000 mg / L, 0.5 to 800 mg / L, 0.5 to 600 mg / L, 0.5 to 500 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 200 mg / L, 0.5 to 300 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 400 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 400 mg / L, 0.5 to 200 mg / L, 0.5 to 2500 mg / L, 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 3000 mg / L, 0.5 to 25 ... ~100mg / L, 1~3000mg / L, 1~2500mg / L, 1~2000mg / L, 1~1500mg / L, 1~1000mg / L, 1~800mg / L, 1~600mg / L, 1~500mg / L, 1~400mg / L, 1~300mg / L, 1~200mg / L, 1~100mg / L, 10~3000mg / L, 10~2500mg / L, 10~2000mg / L, 10~1500mg / L, 10~1000mg / L, 10~800mg / L L, 10~600mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3000mg / L, 50~2500mg / L, 50~2000mg / L, 50~1500mg / L, 50~1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50~100mg / L L, 100~3000mg / L, 100~2500mg / L, 100~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L , 100~400mg / L, 100~300mg / L, 100~200mg / L, 150~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L,150~800mg / L, 150~600mg / L, 150~500mg / L, 150~400mg / L, 150~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500m g / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L, 200~500mg / L, 200~400mg / L, 200~ 300mg / L, 250~3000mg / L, 250~2500mg / L, 250~2000mg / L, 250~1500mg / L, 250~1000mg / L, 250~800mg / L, 250~600mg / L L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 300~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1 000mg / L, 300~800mg / L, 300~600mg / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L, 350~2000mg / L, 350~1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L, 400~2500 In a preferred embodiment of the present invention, the alcoholic tea beverage may contain one or more steviol glycosides in an amount of 1 to 1500 mg / L, 50 to 1000 mg / L, or 100 to 600 mg / L. The content of steviol glycosides in a beverage may be calculated from the amount of raw materials added, or may be measured using a known analytical method such as liquid chromatography, and is preferably measured by the HPLC method in accordance with JECFA (2010).

[0019] The alcoholic tea beverage according to one embodiment of the present invention may contain "other steviol glycosides" other than the six steviol glycosides described above. Examples of such other steviol glycosides include one or more steviol glycosides selected from the group consisting of rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, stevioside, rubusoside, steviolmonoside, and steviolbioside.

[0020] In one embodiment of the present invention, the steviol glycoside may consist essentially of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M. Preferably, the steviol glycoside may consist essentially of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. As used herein, the term "consist essentially of" means that the steviol glycoside used in the present invention may contain small amounts of steviol glycosides other than those described herein. For example, when steviol glycosides are substantially composed of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, this means that preferably 85% by weight or more, more preferably 90% by weight or more, and even more preferably 95% by weight or more of the steviol glycosides are composed of rebaudioside A, rebaudioside D, and / or rebaudioside M. For example, a commercially available rebaudioside A preparation with a purity of 90% by weight or more can be understood to mean that 90% by weight or more of the steviol glycosides are composed of rebaudioside A.

[0021] An alcoholic tea beverage in one embodiment of the present invention contains rebaudioside A, and the rebaudioside A content is 0.5 to 3000 mg / L, 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 1500 mg / L, 0.5 to 1000 mg / L, 0.5 to 800 mg / L, 0.5 to 600 mg / L, 0.5 to 500 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 200 mg / L, 0.5 to 100 mg / L, 1 to 3000 mg / L, 1 to 2500 mg / L, 1 to 2000 mg / L, 1 to 1500 mg / L, 1 to 1000 mg / L, or L, 1~800mg / L, 1~600mg / L, 1~500mg / L, 1~400mg / L, 1~300mg / L, 1~200mg / L, 1~100mg / L, 10~3000mg / L, 10~2500mg / L, 10~2000mg / L, 10~1500mg / L, 10~1 000mg / L, 10~800mg / L, 10~600mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3000mg / L, 50~2500mg / L, 50~2000mg / L, 50~ 1500mg / L, 50~1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50~100mg / L, 100~3000mg / L, 100~2500mg / L, 100~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L, 100~400mg / L, 100~300mg / L, 100~200mg / L, 150~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L, 150~800mg / L, 150~600mg / L, 150~500mg / L, 150~400mg / L, 150~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500mg / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L, 200~500mg / L, 200~400mg / L, 200~300mg / L,250~3000mg / L, 250~2500mg / L, 250~2000mg / L, 250~1500mg / L, 250~1000mg / L, 250~8 00mg / L, 250~600mg / L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 30 0~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1000mg / L, 300~800mg / L, 300~600m g / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L, 350~2000mg / L, 350~ 1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L, 400~2500mg / L, 400~2000mg / L, 400~1500mg / L, 400~1000mg / L, 400~8 The rebaudioside A content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the rebaudioside A content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, or 100 to 600 mg / L.

[0022] An alcoholic tea beverage in one embodiment of the present invention contains rebaudioside D, and the rebaudioside D content is 0.5 to 3000 mg / L, 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 1500 mg / L, 0.5 to 1000 mg / L, 0.5 to 800 mg / L, 0.5 to 600 mg / L, 0.5 to 500 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 200 mg / L, 0.5 to 100 mg / L, 1 to 3000 mg / L, 1 to 2500 mg / L, 1 to 2000 mg / L, 1 to 1500 mg / L, 1 to 1000 mg / L, or L, 1~800mg / L, 1~600mg / L, 1~500mg / L, 1~400mg / L, 1~300mg / L, 1~200mg / L, 1~100mg / L, 10~3000mg / L, 10~2500mg / L, 10~2000mg / L, 10~1500mg / L, 10~1 000mg / L, 10~800mg / L, 10~600mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3000mg / L, 50~2500mg / L, 50~2000mg / L, 50~ 1500mg / L, 50~1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50~100mg / L, 100~3000mg / L, 100~2500mg / L, 100~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L, 100~400mg / L, 100~300mg / L, 100~200mg / L, 150~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L, 150~800mg / L, 150~600mg / L, 150~500mg / L, 150~400mg / L, 150~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500mg / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L, 200~500mg / L, 200~400mg / L, 200~300mg / L,250~3000mg / L, 250~2500mg / L, 250~2000mg / L, 250~1500mg / L, 250~1000mg / L, 250~8 00mg / L, 250~600mg / L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 30 0~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1000mg / L, 300~800mg / L, 300~600m g / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L, 350~2000mg / L, 350~ 1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L, 400~2500mg / L, 400~2000mg / L, 400~1500mg / L, 400~1000mg / L, 400~8 The rebaudioside D content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the rebaudioside D content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, or 100 to 600 mg / L.

[0023] The alcoholic tea beverage in one embodiment of the present invention contains rebaudioside M, and the rebaudioside M content is 0.5 to 3000 mg / L, 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 1500 mg / L, 0.5 to 1000 mg / L, 0.5 to 800 mg / L, 0.5 to 600 mg / L, 0.5 to 500 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 200 mg / L, 0.5 to 100 mg / L, 1 to 3000 mg / L, 1 to 2500 mg / L, 1 to 2000 mg / L, 1 to 1500 mg / L, 1 to 1000 mg / L, or L, 1~800mg / L, 1~600mg / L, 1~500mg / L, 1~400mg / L, 1~300mg / L, 1~200mg / L, 1~100mg / L, 10~3000mg / L, 10~2500mg / L, 10~2000mg / L, 10~1500mg / L, 10~1 000mg / L, 10~800mg / L, 10~600mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3000mg / L, 50~2500mg / L, 50~2000mg / L, 50~ 1500mg / L, 50~1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50~100mg / L, 100~3000mg / L, 100~2500mg / L, 100~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L, 100~400mg / L, 100~300mg / L, 100~200mg / L, 150~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L, 150~800mg / L, 150~600mg / L, 150~500mg / L, 150~400mg / L, 150~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500mg / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L, 200~500mg / L, 200~400mg / L, 200~300mg / L,250~3000mg / L, 250~2500mg / L, 250~2000mg / L, 250~1500mg / L, 250~1000mg / L, 250~8 00mg / L, 250~600mg / L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 30 0~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1000mg / L, 300~800mg / L, 300~600m g / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L, 350~2000mg / L, 350~ 1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L, 400~2500mg / L, 400~2000mg / L, 400~1500mg / L, 400~1000mg / L, 400~8 The rebaudioside M content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the rebaudioside M content may be 1 to 1500 mg / L, 50 to 1000 mg / L, 50 to 600 mg / L, or 100 to 600 mg / L.

[0024] In a preferred embodiment of the present invention, the alcoholic tea beverage contains one or more compounds selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and the total content thereof is 0.5 to 3000 mg / L, 0.5 to 2500 mg / L, 0.5 to 2000 mg / L, 0.5 to 1500 mg / L, 0.5 to 1000 mg / L, 0.5 to 800 mg / L, 0.5 to 600 mg / L, 0.5 to 500 mg / L, 0.5 to 400 mg / L, 0.5 to 300 mg / L, 0.5 to 200 mg / L, 0.5 to 100 mg / L, 1 to 3000 mg / L, 1 to 2500 mg / L, or g / L, 1~2000mg / L, 1~1500mg / L, 1~1000mg / L, 1~800mg / L, 1~600mg / L, 1~500mg / L, 1~400mg / L, 1~300mg / L, 1~200mg / L, 1~100mg / L, 10~3000mg / L, 10~25 00mg / L, 10~2000mg / L, 10~1500mg / L, 10~1000mg / L, 10~800mg / L, 10~600mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3 000mg / L, 50~2500mg / L, 50~2000mg / L, 50~1500mg / L, 50~1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50 ~100mg / L, 100~3000mg / L, 100~2500mg / L, 100~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L, 100~400mg / L, 10 0~300mg / L, 100~200mg / L, 150~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L, 150~800mg / L, 150~600mg / L, 150~500mg / L, 1 50~400mg / L, 150~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500mg / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L,200~500mg / L, 200~400mg / L, 200~300mg / L, 250~3000mg / L, 250~2500mg / L, 250~2000mg / L , 250~1500mg / L, 250~1000mg / L, 250~800mg / L, 250~600mg / L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 300~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1000mg / L, 300~800mg / L, 300~600mg / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L , 350~2000mg / L, 350~1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L, 400~2500mg / L, 400~2000mg / L, 400~1500mg / L, 400~1000m g / L, 400 to 800 mg / L, 400 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the content of one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M may be 1 to 1500 mg / L, 50 to 1000 mg / L, or 100 to 600 mg / L.

[0025] <Tannin> An alcoholic tea beverage according to one embodiment of the present invention contains tannin. Tannin is a term that encompasses catechins, gallic acid, its esters, and their condensates. The concentration of tannin in a beverage can be measured using the method (ferrous tartrate absorptiometry) described in the "Analysis Manual for the 2020 Edition (8th Edition) of the Standard Tables of Food Composition in Japan" (February 2022). This method uses an iron tartrate reagent as a coloring agent, and the amount of tannin can be determined by measuring the absorbance at a wavelength of 540 nm for the component colored by the reagent. A calibration curve is created using ethyl gallate as a standard substance, and the amount of ethyl gallate corresponding to the absorbance of the sample is calculated from the calibration curve. The resulting value can then be converted to the amount of tannin. Alternatively, the tannin content in a beverage can be calculated from the amount of added ingredients.

[0026] Tannins are not particularly limited, and can be suitably used in the form of, for example, a tea extract or a concentrate thereof. Tannin-containing plant extracts or concentrates thereof can be prepared using tea leaves, such as green tea, white tea, yellow tea, blue tea, black tea, and dark tea, produced primarily from the leaves and stems of the tea plant (scientific name: Camellia sinensis), as raw materials. Extracts obtained from green tea leaves or black tea leaves can be preferably used. Tannins are preferably derived from a tea extract, and more preferably from a black tea extract. The alcoholic tea beverage in one aspect of the present invention may contain a tea extract (preferably a black tea extract).

[0027] In another embodiment of the present invention, the tannins include one or more selected from the group consisting of epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, gallocatechin gallate, oolongtheanine, and theaflavin. The eight tannins, epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate, are tannins derived from green tea and are also called catechins. Oolongtheanine is a polyphenol derived from oolong tea, and theaflavin is a polyphenol derived from black tea.

[0028] The tannin content in an alcoholic tea beverage according to one embodiment of the present invention is 5 to 3000 mg / L. When two or more substances classified as tannins are contained, the tannin content refers to the total content thereof. The tannin content in an alcoholic tea beverage according to another embodiment of the present invention is 5 to 2500 mg / L, 5 to 2000 mg / L, 5 to 1500 mg / L, 5 to 1000 mg / L, 5 to 800 mg / L, 5 to 600 mg / L, 5 to 500 mg / L, 5 to 400 mg / L, 5 to 300 mg / L, 5 to 200 mg / L, 5 to 100 mg / L, 10 to 3000 mg / L, 10 to 2500 mg / L, 10 to 2000 mg / L, 10 to 1500 mg / L, 10 to 1000 mg / L, 10 to 800 mg / L, 10 to 60 0mg / L, 10~500mg / L, 10~400mg / L, 10~300mg / L, 10~200mg / L, 10~100mg / L, 50~3000mg / L, 50~2500mg / L, 50~2000mg / L, 50~1500mg / L, 50~ 1000mg / L, 50~800mg / L, 50~600mg / L, 50~500mg / L, 50~400mg / L, 50~300mg / L, 50~200mg / L, 50~100mg / L, 100~3000mg / L, 100~2500mg / L, 1 00~2000mg / L, 100~1500mg / L, 100~1000mg / L, 100~800mg / L, 100~600mg / L, 100~500mg / L, 100~400mg / L, 100~300mg / L, 100~200mg / L, 15 0~3000mg / L, 150~2500mg / L, 150~2000mg / L, 150~1500mg / L, 150~1000mg / L, 150~800mg / L, 150~600mg / L, 150~500mg / L, 150~400mg / L, 1 50~300mg / L, 150~200mg / L, 200~3000mg / L, 200~2500mg / L, 200~2000mg / L, 200~1500mg / L, 200~1000mg / L, 200~800mg / L, 200~600mg / L, 200~500mg / L, 200~400mg / L, 200~300mg / L, 250~3000mg / L, 250~2500mg / L, 250~2000mg / L, 250~1500mg / L, 250~1000mg / L, 250~800mg / L,250~600mg / L, 250~500mg / L, 250~400mg / L, 250~300mg / L, 300~3000mg / L, 300~2500mg / L, 300~2000mg / L, 300~1500mg / L, 300~1000mg / L, 300~800m g / L, 300~600mg / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L, 350~2000mg / L, 350~1500mg / L, 350~1000mg / L, 350~800mg / L, 350~ It may be 600 mg / L, 350 to 500 mg / L, 350 to 400 mg / L, 400 to 3000 mg / L, 400 to 2500 mg / L, 400 to 2000 mg / L, 400 to 1500 mg / L, 400 to 1000 mg / L, 400 to 800 mg / L, 400 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the tannin content in the alcoholic tea beverage may be 5 to 2000 mg / L, 50 to 1000 mg / L, or 100 to 800 mg / L.

[0029] In a preferred embodiment of the present invention, the alcoholic tea beverage has a tannin content and a content of one or more steviol glycosides that satisfy the following formula: 0.001≦[content of said one or more steviol glycosides (mg / L)] / [content of said tannins (mg / L)]≦40 The lower and upper limits of the above formula are preferably 0.01 to 40, 0.05 to 40, 0.1 to 40, 0.2 to 40, 0.3 to 40, 0.5 to 40, 1 to 40, 2 to 40, 3 to 40, 4 to 40, 5 to 40, 0.001 to 30, 0.01 to 30, 0.05 to 30, 0.1 to 30, 0.2 to 30, 0.3 to 30, 0.5 to 30, 1 to 30, 2 to 30, 3 to 30, 4 to 30, 5 to 30, 0.001 to 20, 0.01 to 20, 0.05 to 20, 0.1 to 20, 0.2 to 20, 0.3 to 20 The range may be 0.001 to 15, 0.01 to 15, 0.05 to 15, 0.1 to 15, 0.2 to 15, 0.3 to 15, 0.5 to 15, 1 to 15, 2 to 15, 3 to 15, 4 to 15, 5 to 15, 0.001 to 10, 0.01 to 10, 0.05 to 10, 0.1 to 10, 0.2 to 10, 0.3 to 10, 0.5 to 10, 1 to 10, 2 to 10, 3 to 10, 4 to 10, or 5 to 10. In a more preferred embodiment, the lower and upper limits of the above formula may be 0.01 or more and 30 or less, 0.1 or more and 20 or less, or 1 or more and 10 or less.

[0030] <Other ingredients> (Theanine) The alcoholic tea beverage according to a preferred embodiment of the present invention further contains theanine. Theanine is an amino acid abundant in black tea and gyokuro, a high-quality green tea. The inclusion of theanine is preferable because it imparts a complex flavor. In a preferred embodiment of the present invention, the theanine is L-theanine. Purified L-theanine products (including crudely purified products), extracts of tea leaves or the like containing high concentrations of L-theanine, black tea leaves, extracts, or powder, or powdered tea leaves such as matcha may be added to the alcoholic tea beverage. Alternatively, purified L-theanine products may be added to efficiently incorporate high concentrations of theanine. Commercially available L-theanine products include, for example, Suntheanine (trademark: Taiyo Kagaku, L-theanine purity 98% or higher). The L-theanine content in an alcoholic tea beverage can be quantified using an amino acid analyzer.

[0031] In one embodiment of the present invention, the theanine content is 0.1 to 85 mg / L, 0.1 to 70 mg / L, 0.1 to 60 mg / L, 0.1 to 50 mg / L, 0.1 to 40 mg / L, 0.1 to 30 mg / L, 0.1 to 20 mg / L, 1 to 85 mg / L, 1 to 70 mg / L, 1 to 60 mg / L, 1 to 50 mg / L, 1 to 40 mg / L, 1 to 30 mg / L, 1 to 20 mg / L, The concentration of theanine in the alcoholic tea beverage may be 1 to 60 mg / L, 5 to 50 mg / L, 5 to 60 mg / L, 5 to 50 mg / L, 5 to 40 mg / L, 5 to 30 mg / L, 5 to 20 mg / L, 10 to 85 mg / L, 10 to 70 mg / L, 10 to 60 mg / L, 10 to 50 mg / L, 10 to 40 mg / L, 10 to 30 mg / L, 10 to 20 mg / L, or 10 to 20 mg / L. In a preferred embodiment of the present invention, the theanine content in the alcoholic tea beverage may be 1 to 60 mg / L, 5 to 50 mg / L, or 5 to 30 mg / L. The theanine content in the alcoholic tea beverage can be quantified using an amino acid analyzer.

[0032] (low-intensity sweetener) In one embodiment of the present invention, the alcoholic tea beverage may further contain a low-intensity sweetener, provided that the effects of the present invention are not impaired. In this specification, a low-intensity sweetener refers to a sweetener having a sweetness equivalent to or less than that of sucrose. For example, a low-intensity sweetener, when used in the same amount as sucrose, exhibits a sweetness that is at least 0.1 times, but less than 5 times, less than 3 times, less than 2 times, less than 1.5 times, less than 1.0 times, less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, or less than 0.4 times that of sucrose. Examples of low-intensity sweeteners that can be used in the present invention include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar (high-fructose corn syrup), lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the alcoholic tea beverage contains glucose, fructose, sucrose, high fructose liquid sugar or rare sugars (such as psicose (allulose), xylitol and erythritol).

[0033] Low-intensity sweeteners, such as sucrose and high-fructose corn syrup (HFCS), which are commonly used in beverages, are high in energy, so reducing the content of the low-intensity sweetener can significantly reduce the energy (calories) of an alcoholic tea beverage. In one embodiment of the present invention, the concentration of the low-intensity sweetener is kept low, resulting in a low-energy (i.e., low-calorie) beverage, while the combination of the low-intensity sweetener and steviol glycosides provides a sufficient sweetness upon ingestion. Therefore, the content of the low-intensity sweetener is preferably an amount that provides an energy content of 100 kcal / 100 mL or less. The energy content of the alcoholic tea beverage according to one aspect of the present invention may be 100 kcal / 100 mL or less, 0 to 100 kcal / 100 mL, 0 to 95 kcal / 100 mL, 0 to 90 kcal / 100 mL, 0 to 85 kcal / 100 mL, 0 to 80 kcal / 100 mL, 0 to 75 kcal / 100 mL, 0 to 70 kcal / 100 mL, 0 to 65 kcal / 100 mL, 0 to 60 kcal / 100 mL, or 0 to 75 kcal / 100 mL. L, 0~55kcal / 100mL, 0~50kcal / 100mL, 0~45kcal / 100mL, 0~40kcal / 100mL, 0~35kcal / 100mL, 0~30kcal / 100mL, 0~25kcal / 100mL, 0~20kcal / 100mL, 0~15kcal / 100mL, 0~10kcal / 100mL, 0~5kcal / 100mL, 5~100kcal / 100mL, 5~ 95kcal / 100mL, 5~90kcal / 100mL, 5~80kcal / 100mL, 5~70kcal / 100mL, 5~60kcal / 100mL, 5~55kcal / 100mL, 5~50 kcal / 100mL, 5~45kcal / 100mL, 5~40kcal / 100mL, 5~35kcal / 100mL, 5~30kcal / 100mL, 5~25kcal / 100mL, 5~20kc al / 100mL, 5~15kcal / 100mL, 5~10kcal / 100mL, 10~100kcal / 100mL, 10~95kcal / 100mL, 10~90kcal / 100mL, 10~8 0kcal / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10~55kcal / 100mL, 10~50kcal / 100mL, 10~45kcal / 100mL,10~40kcal / 100mL, 10~35kcal / 100mL, 10~30kcal / 100mL, 10~25kcal / 100mL, 10~20kcal / 100mL, 10~15kcal / 1 00mL, 15~100kcal / 100mL, 15~95kcal / 100mL, 15~90kcal / 100mL, 15~80kcal / 100mL, 15~70kcal / 100mL, 15~60 kcal / 100mL, 15~55kcal / 100mL, 15~50kcal / 100mL, 15~45kcal / 100mL, 15~40kcal / 100mL, 15~35kcal / 100mL, 15~30kcal / 100mL, 15~25kcal / 100mL, 15~20kcal / 100mL, 20~100kcal / 100mL, 20~95kcal / 100mL, 20~90kcal / 1 00mL, 20~80kcal / 100mL, 20~70kcal / 100mL, 20~60kcal / 100mL, 20~55kcal / 100mL, 20~50kcal / 100mL, 20~45k cal / 100mL, 20~40kcal / 100mL, 20~35kcal / 100mL, 20~30kcal / 100mL, 20~25kcal / 100mL, 25~100kcal / 100mL, The energy content can be 25 to 95 kcal / 100 mL, 25 to 90 kcal / 100 mL, 25 to 80 kcal / 100 mL, 25 to 70 kcal / 100 mL, 25 to 60 kcal / 100 mL, 25 to 55 kcal / 100 mL, 25 to 50 kcal / 100 mL, 25 to 45 kcal / 100 mL, 25 to 40 kcal / 100 mL, 25 to 35 kcal / 100 mL, or 25 to 30 kcal / 100 mL. The energy content of sweet substances and alcohol is known, or can be determined by measuring the content using HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorie meter (e.g., a bomb calorie meter) and correcting for the digestion and absorption rate or excretion calorie.

[0034] (High-intensity sweetener) In one embodiment of the present invention, the alcoholic tea beverage may further contain a high-intensity sweetener other than steviol glycoside, as long as the effects of the present invention are not impaired. As used herein, the term "high-intensity sweetener" refers to a compound that has a sweeter taste than sucrose, and may be a naturally-derived compound, a synthetic compound, or a combination of a naturally-derived compound and a synthetic compound. A high-intensity sweetener, per equivalent amount of sucrose, exhibits a sweetness that is at least 5 times, 10 times, 50 times, 100 times, 500 times, 1000 times, 5000 times, 10000 times, 50000 times, or 100000 times sweeter than sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0035] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucralose derivatives such as sucralose; synthetic sweeteners such as acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including naturally occurring but primarily synthetic forms, such as neohesperidin dihydrochalcone); plant-derived sweeteners such as thaumatin, mogroside V, monellin, curculin, mabinlin, brazzein, pentasine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; or Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (monk fruit) extract, and Rubus suavissimus S. Examples of plant extracts that contain high-intensity sweetener components include extracts of sweet tea such as extracts of Hydrangea macrophylla var. thunbergii (sweet tea) and extracts of Hydrangea macrophylla var. thunbergii (sweet tea).

[0036] Regarding the content of sweeteners other than steviol glycosides, in the case of high-intensity sweeteners (e.g., mogroside V or artificial sweeteners), the composition ratio of the total amount of steviol glycosides contained in the alcoholic tea beverage of the present invention to the total amount of high-intensity sweeteners other than steviol glycosides may be 99:1 to 50:50, 95:5 to 55:45, 90:10 to 60:40, 85:15 to 65:35, 80:20 to 70:30, 80:20 to 75:25, 99:1 to 85:5, 98:2 to 86:14, 97:3 to 87:13, 96:4 to 88:12, or 95:5 to 89:11 by mass. When the alcoholic tea beverage of the present invention contains a low-intensity sweetener (e.g., sucrose or high-fructose corn syrup), the composition ratio of the total amount of steviol glycosides to the total amount of low-intensity sweetener contained in the alcoholic tea beverage may be 1:1000 to 1:100, 1:800 to 1:100, 1:700 to 1:100, 1:600 ​​to 1:100, 1:500 to 1:100, 1:400 to 1:100, 1:300 to 1:100, or 1:200 to 1:100 by weight.

[0037] (fruit juice) An alcoholic tea beverage according to one embodiment of the present invention further contains fruit juice. An alcoholic tea beverage according to another embodiment of the present invention does not contain fruit juice. The fruit juice is not particularly limited, and straight fruit juice (squeezed fruit juice) or concentrated fruit juice can be used. The fruit juice content in the alcoholic tea beverage according to one embodiment of the present invention may be 0.01 to 5%, 0.1 to 5%, 0.5 to 4%, or 1 to 3% in terms of fruit juice percentage. In this specification, the "fruit juice percentage" refers to the relative concentration when straight fruit juice obtained by squeezing fruit is taken as 100%, and can be converted based on the sugar refractometer reading standard (°Bx) or acidity standard (%) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks).

[0038] The standard values ​​(unit: °Bx) for sugar refractometer readings of typical fruits are as follows: orange: 11, mandarin orange: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, European pear: 11, apricot: 7, and kiwi fruit: 10. The standard values ​​(unit: %) for acidity of typical fruits are: lemon: 4.5, lime: 6, plum: 3.5, and kabosu: 3.5.

[0039] Specifically, it can be calculated using the following conversion formula from the amount of fruit juice (g) to be blended in 100 mL of beverage and the concentration ratio of the fruit juice calculated from the sugar refractometer reading standard (°Bx) or acidity standard (%). [Fruit juice ratio (%)] = [Fruit juice content (g)] × [Concentration ratio] / 100mL × 100 For example, the JAS standard for orange juice is Bx 11°, so if concentrated orange juice with Bx 55° is blended at 6.0 wt% in a beverage, the juice percentage will be 30%. Note that when converting the juice percentage of fruit juice based on the JAS standard sugar refractometer reading, the sugar refractometer reading of sugars, honey, etc. added to the fruit juice shall be excluded.

[0040] According to a preferred embodiment of the present invention, the fruit juice comprises one or more selected from lemon juice, apple juice, orange juice, peach juice, grape juice, grapefruit juice, blackcurrant juice, passion fruit juice, and mango juice.

[0041] The water used in the present invention is not particularly limited, and may be selected from tap water, carbonated water, ion-exchanged water, purified water, treated water, and pure water.

[0042] The alcoholic tea beverage of the present invention may contain, in addition to the above-mentioned components, components that can be added to ordinary tea beverages, as long as the effects of the present invention are not impaired. Examples of such components include flavorings, vitamins, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0043] <Features, etc.> As used herein, "sweetness intensity" refers to the intensity of the sweetness of a substance. In this specification, sweetness intensity can be expressed in terms of sucrose equivalent value (SEV). The sweetness intensity of the alcoholic tea beverage of the present invention is calculated by multiplying the concentration of a sweetener contained in the beverage (w / v% (which can be considered equivalent to w / w% in the case of beverages)) by the sweetness of that sweetener. For example, if the sweetness intensity of sucrose per unit Brix concentration is defined as 1, the sweetness of sucrose is 1, and the sweetness of glucose is approximately 0.6 to 0.7 (median value approximately 0.65). The sweetness intensity of the glucose solution is calculated by multiplying the sweetness by the Brix value of the glucose concentration. Therefore, if the glucose concentration is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 × 1.5 = 0.975. The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose, which is 1, can be determined from a known sugar sweetness conversion table, etc. For example, if the sweetness of sucrose is 1, then xylitol is about 1, glucose is about 0.6 to about 0.7, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and high fructose corn syrup is about 0.75. Furthermore, in this specification, when the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, that of rebaudioside M is about 230 times, that of rebaudioside A is 200 to 300 times (median value 250), that of monk fruit extract is about 110 to 150 times (median value 130 times), that of mogroside V is about 240 to 300 times (median value 270 times), that of thaumatin is about 2,000 times, that of acesulfame potassium is about 200 times, that of sucralose is about 600 times, and that of aspartame is about 180 times. Note that, among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose (1), those not described herein can be determined from known sugar sweetness conversion tables or the like.Here, the sweetness of acesulfame potassium is approximately 200 times that of sucrose, so if a beverage containing 0.005% by weight (50 ppm) of acesulfame potassium contains no other sweeteners, the sweetness of the beverage is expressed in sucrose equivalents as 1. If the beverage contains other sweeteners (high-intensity sweeteners and low-intensity sweeteners), the sweetness of the beverage is expressed as the sum of the sucrose equivalents of the sweetness provided by each of those sweeteners.

[0044] The sweetness intensity of the alcoholic tea beverage according to one embodiment of the present invention varies depending on the specific beverage, but is preferably approximately 0.1 to 15, for example, 0.1 to 12, 0.1 to 11, 0.5 to 10, 1 to 10, 1.5 to 10, 2 to 10, 2.5 to 10, 3 to 10, 3.5 to 10, 4 to 10, 4.5 to 10, 5 to 10, 5.5 to 10, 6 to 10, 6.5 It may be 0.5 to 8, 1 to 8, 1.5 to 8, 2 to 8, 2.5 to 8, 3 to 8, 3.5 to 8, 4 to 8, 4.5 to 8, 5 to 8, 5.5 to 8, 6 to 8, 6.5 to 8, 7 to 8, 7.5 to 8, 0.5 to 6, 1 to 6, 1.5 to 6, 2 to 6, 2.5 to 6, 3 to 6, 3.5 to 6, 4 to 6, 4.5 to 6, or 5 to 6.

[0045] The alcoholic tea beverage in one embodiment of the present invention may be a carbonated or non-carbonated beverage, preferably a non-carbonated beverage. Carbonated beverages are beverages containing carbon dioxide (carbon dioxide). Examples of such beverages containing carbon dioxide include beverages obtained by separately injecting carbon dioxide into a beverage, beverages obtained using carbonated water as an ingredient, and beverages in which carbon dioxide is generated by fermenting a portion of the ingredients. The gas pressure of carbonated beverages is not particularly limited, but is generally 0.5 to 5.0 kgf / cm. 2 , 0.5~4.5kgf / cm 2 , 0.5~4.0kgf / cm 2 , 0.5~3.5kgf / cm 2 , 0.5~3.0kgf / cm 2 , 0.5~2.5kgf / cm 2 , 0.5~2.0kgf / cm 2 , 0.5~1.5kgf / cm 2 , 1.0~5.0kgf / cm 2、1.0~4.5kgf / cm 2 、1.0~4.0kgf / cm 2 、1.0~3.5kgf / cm 2 、1.0~3.0kgf / cm 2 、1.0~2.5kgf / cm 2 、1.0~2.0kgf / cm 2 、1.0~1.5kgf / cm 2 、1.5~5.0kgf / cm 2 、1.5~4.5kgf / cm 2 、1.5~4.0kgf / cm 2 、1.5~3.5kgf / cm 2 、1.5~3.0kgf / cm 2 、1.5~2.5kgf / cm 2 、1.5~2.0kgf / cm 2 、2.0~5.0kgf / cm 2 、2.0~4.5kgf / cm 2 、2.0~4.0kgf / cm 2 、2.0~3.5kgf / cm 2 、2.0~3.0kgf / cm 2 、2.0~2.5kgf / cm 2 、2.2~4.0kgf / cm 2 、2.2~3.5kgf / cm 2 、2.2~3.3kgf / cm 2 、2.2~3.2kgf / cm 2 、2.3~4.0kgf / cm 2 、2.3~3.5kgf / cm 2 、2.3~3.2kgf / cm 2 、3.0~4.0kgf / cm 2 、3.0~3.5kgf / cm 2 、1.1~2.4kgf / cm 2 、1.2~2.3kgf / cm 2 、1.3~2.2kgf / cm 2 または1.4~2.1kgf / cm 2The gas content in a carbonated beverage can be determined by gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide gas in a carbonated beverage in a container. Gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the internal gas pressure gauge stopcock to expose to the atmosphere to remove the carbon dioxide gas in the headspace, then closing the stopcock again and swinging the internal gas pressure gauge to read the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a carbonated beverage is measured using this method.

[0046] The pH of the alcoholic tea beverage of the present invention is not particularly limited, and may be, for example, 2.0 to 6.5. For example, the pH of the alcoholic tea beverage of one embodiment of the present invention may be 2.0 to 6.0, 2.0 to 5.5, 2.0 to 5.0, 2.0 to 4.6, 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2.9 to 3.6, or 3.0 to 4.0.

[0047] The form of the alcoholic tea beverage in one embodiment of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. If heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as UHT sterilization and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but is, for example, 50 to 130°C, preferably 50 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is also acceptable.

[0048] [Exemplary Embodiments of the Alcoholic Tea Beverage of the Present Invention] Illustrative embodiments of the alcoholic tea beverage of the present invention are shown below, but the present invention is not limited to the following embodiments. In one aspect of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 100 to 600 mg / L, The tannin content is 5 to 2000 mg / L, A tea beverage having an alcohol content of 1 to 40 v / v% is provided.

[0049] In one aspect of the present invention, 50-600 mg / L of rebaudioside A and and tannins of 5 to 2000 mg / L, 50 to 1000 mg / L, or 100 to 800 mg / L, A tea beverage having an alcohol content of 1 to 40 v / v% is provided.

[0050] In one aspect of the present invention, 50-600 mg / L of rebaudioside D and and tannins of 5 to 2000 mg / L, 50 to 1000 mg / L, or 100 to 800 mg / L, A tea beverage having an alcohol content of 1 to 40 v / v% is provided.

[0051] In one aspect of the present invention, 50-600 mg / L of rebaudioside M, and tannins of 5 to 2000 mg / L, 50 to 1000 mg / L, or 100 to 800 mg / L, A tea beverage having an alcohol content of 1 to 40 v / v% is provided.

[0052] In one aspect of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 100 to 600 mg / L, The tannin content is 5 to 2000 mg / L, Tea beverages are provided having an alcohol content of 1 to 10 v / v%, 2 to 10 v / v%, or 2 to 9 v / v%.

[0053] In one aspect of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 100 to 600 mg / L, The tannin content is 5 to 2000 mg / L, The alcohol content is 1 to 10 v / v%, A tea beverage is provided which is a green tea beverage, a black tea beverage, an oolong tea beverage, a jasmine tea beverage or a pu-erh tea beverage.

[0054] In one aspect of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 100 to 600 mg / L, The tannin content is 5 to 2000 mg / L, The alcohol content is 1 to 10 v / v%, A tea beverage is provided which contains one or more fruit juices selected from lemon juice, apple juice, orange juice, peach juice, grape juice, grapefruit juice, blackcurrant juice, passion fruit juice, and mango juice.

[0055] In one aspect of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Contains tannins, The content of the one or more steviol glycosides is 100 to 600 mg / L, The tannin content is 5 to 2000 mg / L, The alcohol content is 1 to 10 v / v%, The tea beverage is provided, wherein the tannin comprises one or more selected from the group consisting of epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate.

[0056] 2. Method for producing alcoholic tea drinks In another aspect, the present invention provides a method for producing an alcoholic tea beverage according to the above-mentioned aspect of the present invention (hereinafter referred to as the "production method of the present invention"). The production method of the present invention is not particularly limited as long as it produces a tea beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, and tannin, wherein the content of the one or more steviol glycosides is 0.5 to 3000 mg / L, the content of the tannin is 5 to 3000 mg / L, and the alcohol content is 1 to 40 v / v%.

[0057] In one embodiment of the production method of the present invention, for example, a beverage may be obtained by mixing alcohol, steviol glycoside, and tea, and tannin may further be added in the form of a tannin preparation or the like. According to another embodiment of the present invention, an alcoholic tea beverage may be produced by obtaining a tea extract (liquid), tea steeped (liquid), or tea infusion (liquid) from tea leaves or the like, adding alcohol and steviol glycoside thereto, and further adding water as needed. Alternatively, an alcoholic tea beverage may be produced by adding a separately prepared or purchased tea extract (liquid), tea steeped (liquid), or tea infusion (liquid) together with steviol glycoside and alcohol to water. The timing of addition of each component may be simultaneous or separate.

[0058] The method for extracting, steeping, or infusing tea is not particularly limited, and known methods can be used. For example, tea can be obtained by extracting, steeping, or infusing tea leaves in hot water at 50 to 90°C, preferably 60 to 85°C, and more preferably 70 to 82°C, for 1 to 30 minutes, preferably 3 to 20 minutes, and more preferably 5 to 15 minutes. The amount of tea leaves added is not particularly limited, but may be 1 to 10 g / L, 2 to 10 g / L, 4 to 10 g / L, 6 to 10 g / L, 8 to 10 g / L, 1 to 8 g / L, 2 to 8 g / L, 4 to 8 g / L, 6 to 8 g / L, 1 to 6 g / L, 2 to 6 g / L, or 4 to 6 g / L relative to the total amount of hot water.

[0059] In the production method according to one embodiment of the present invention, a sterilization treatment may be carried out before or after filling into a container. Examples of the sterilization treatment include tumble sterilization, UHT sterilization, and retort sterilization.

[0060] In one embodiment of the manufacturing method of the present invention, the descriptions in the sections "Tea beverage," "Steviol glycoside," "Tannin," "Other components," and "Characteristics, etc." in "1. Tea beverage containing alcohol" apply, and the numerical values ​​described in the section on tea beverages above can be used.

[0061] 3. Concentrate for serving alcoholic tea drinks In one aspect, the present invention provides a concentrate for providing the alcoholic tea beverage of the present invention (hereinafter also referred to as the "concentrate of the present invention"). According to one aspect of the present invention, the concentrate of the present invention is a 1.2 to 10-fold concentrate for providing the alcoholic tea beverage of the present invention, and may be, for example, a 1.2 to 9-fold, 1.5 to 9-fold, 1.8 to 9-fold, 2 to 9-fold, 2 to 8-fold, 2 to 7-fold, 2 to 6-fold, 2 to 5-fold, 2 to 4-fold, 2 to 3-fold, 3 to 10-fold, 3 to 9-fold, 3 to 8-fold, 3 to 7-fold, 3 to 6-fold, 3 to 5-fold, 3 to 4-fold, 4 to 10-fold, 4 to 9-fold, 4 to 8-fold, 4 to 7-fold, 4 to 6-fold, 4 to 5-fold, 5 to 10-fold, 5 to 9-fold, 5 to 8-fold, 5 to 7-fold, or 5 to 6-fold concentrate.

[0062] The concentrate of the present invention becomes the alcoholic tea beverage of the present invention when diluted to a predetermined ratio. For example, the concentrate of the present invention can be used in beverages as a syrup or concentrate. In this case, it can be diluted 1.2 times, 1.5 times, 1.8 times, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times, or 10 times before use. Water or carbonated water can be used for dilution. Because the concentrate of the present invention is concentrated, it is preferable in terms of storage and transportability. The concentrate of the present invention may be solid or liquid.

[0063] A concentrate according to one embodiment of the present invention comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, tannin, and alcohol. Concentrates according to other embodiments of the present invention may further comprise the ingredients described in "1. Tea beverages containing alcohol."

[0064] In the concentrate of one embodiment of the present invention, the descriptions in the sections "Tea beverage," "Steviol glycosides," "Tannins," "Other components," and "Characteristics, etc." in "1. Tea beverage containing alcohol" apply, and the numerical values ​​described in the section on tea beverages above can be used.

[0065] 4. Method for improving the astringent aftertaste of alcoholic tea drinks In one aspect, the present invention provides a method for improving the astringent aftertaste of an alcoholic tea beverage (hereinafter also referred to as the "astringent aftertaste improving method of the present invention"). In this specification, the method for improving the astringent aftertaste of an alcoholic tea beverage refers to a method for improving the astringent aftertaste derived from tannins in an alcoholic tea beverage.

[0066] One embodiment of the present invention provides a method for improving the astringent aftertaste of an alcoholic tea beverage, comprising adding to a tannin-containing alcoholic tea beverage one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M. Without wishing to be bound by theory, it is believed that the presence of both alcohol and tannin in the beverage results in a pronounced astringent aftertaste of the tannin, and that the combination of a specific steviol glycoside improves this astringent aftertaste.

[0067] The amount of the one or more steviol glycosides added to a tannin-containing alcoholic tea beverage may be 0.1 times or more the tannin content in the alcoholic tea beverage, by weight. Preferably, the amount of the one or more steviol glycosides added to a tannin-containing alcoholic tea beverage is 0.1 to 50, 0.2 to 50, 0.3 to 50, 0.5 to 50, 1 to 50, 2 to 50, 3 to 50, 4 to 50, 5 to 50, 0.1 to 40, 0.2 to 40, 0.3 to 40, 0.5 to 40, 1 to 40, 2 to 40, 3 to 40, 4 to 40, 5 to 40, 0.1 to 30, 0.2 to 30, 0.3 to 30, 0.5 to 30, 1 to 30, It may be 2 or more and 30 or less, 3 or more and 30 or less, 4 or more and 30 or less, 5 or more and 30 or less, 0.1 or more and 20 or less, 0.2 or more and 20 or less, 0.3 or more and 20 or less, 0.5 or more and 20 or less, 1 or more and 20 or less, 2 or more and 20 or less, 3 or more and 20 or less, 4 or more and 20 or less, 5 or more and 20 or less, 0.1 or more and 15 or less, 0.2 or more and 15 or less, 0.3 or more and 15 or less, 0.5 or more and 10 or less, 1 or more and 10 or less, 2 or more and 10 or less, 3 or more and 10 or less, 4 or more and 10 or less, or 5 or more and 10 or less. In a more preferred embodiment, the amount of one or more steviol glycosides added to an alcoholic tea beverage containing tannin may be, in weight ratio relative to the tannin content in the alcoholic tea beverage, 0.1 to 40 or 1 to 30.

[0068] According to one aspect of the present invention, the tannin content in the alcoholic tea beverage is 5 to 3000 mg / L, 5 to 2500 mg / L, 5 to 2000 mg / L, 5 to 1500 mg / L, 5 to 1000 mg / L, 5 to 800 mg / L, 5 to 600 mg / L, 5 to 500 mg / L, 5 to 400 mg / L, 5 to 300 mg / L, 5 to 200 mg / L, 5 to 100 mg / L, 10 to 3000 mg / L, 10 to 2500 mg / L, 10 to 2000 mg / L, 10 to 1500 mg / L, 10 to 1000 mg / L, 10 to 800 mg / L, 10 to 600 mg / L, 10 to 500 mg / L, 10 to 400 mg / L, 10 to 300 mg / L, 10 to 200 mg / L, 10 to 100 mg / L, 50 to 3000 mg / L, 50 to 2500 mg / L, 50 to 2000 mg / L, 50 to 1500 mg / L, 50 to 1000 mg / L, 50 to 800 mg / L, 50 to 600 mg / L, 50 to 500 mg / L, 50 to 400 mg / L, 50 to 300 mg / L, 50 to 200 mg / L, 50 to 100 mg / L, 100 to 3000 mg / L, 100 to 2500 mg / L, 100 to 2000 mg / L,300~1500mg / L, 300~1000mg / L, 300~800mg / L, 300~600mg / L, 300~500mg / L, 300~400mg / L, 350~3000mg / L, 350~2500mg / L , 350~2000mg / L, 350~1500mg / L, 350~1000mg / L, 350~800mg / L, 350~600mg / L, 350~500mg / L, 350~400mg / L, 400~3000mg / L , 400 to 2500 mg / L, 400 to 2000 mg / L, 400 to 1500 mg / L, 400 to 1000 mg / L, 400 to 800 mg / L, 400 to 600 mg / L, 400 to 500 mg / L, 450 to 3000 mg / L, 450 to 2500 mg / L, 450 to 2000 mg / L, 450 to 1500 mg / L, 450 to 1000 mg / L, 450 to 800 mg / L, 450 to 600 mg / L, or 450 to 500 mg / L. In a preferred embodiment of the present invention, the tannin content in the alcoholic tea beverage may be 5 to 2000 mg / L, 50 to 1000 mg / L, or 100 to 800 mg / L.

[0069] According to one embodiment of the present invention, the alcohol content of the alcoholic tea beverage is 1 to 40 v / v%, 1 to 35 v / v%, 1 to 30 v / v%, 1 to 25 v / v%, 1 to 20 v / v%, 1 to 15 v / v%, 1 to 14 v / v%, 1 to 13 v / v%, 1 to 12 v / v%, 1 to 11 v / v%, 1 to 10 v / v%, 1 to 9 v / v%, 1 to 8 v / v%, 1 to 7 v / v%, 1 to 6 v / v%, 1 to 5 v / v%, 1 to 4 v / v%, 1 to 3 v / v%, 1 to 2 v / v%, 2 ~40v / v%, 2~35v / v%, 2~30v / v%, 2~25v / v%, 2~20v / v%, 2~15v / v%, 2~14v / v%, 2~13v / v%, 2~12v / v%, 2~11v / v%, 2~10v / v %, 2~9v / v%, 2~8v / v%, 2~7v / v%, 2~6v / v%, 2~5v / v%, 2~4v / v%, 2~3v / v%, 2~2v / v%, 3~40v / v%, 3~35v / v%, 3~30v / v%, 3~25 v / v%, 3~20v / v%, 3~15v / v%, 3~14v / v%, 3~13v / v%, 3~12v / v%, 3~11v / v%, 3~10v / v%, 3~9v / v%, 3~8v / v%, 3~7v / v%, 3~6v / v%, 3~5v / v%, 3~4v / v%, 4~40v / v%, 4~35v / v%, 4~30v / v%, 4~25v / v%, 4~20v / v%, 4~15v / v%, 4~14v / v%, 4~13v / v%, 4~12v In a preferred embodiment of the present invention, the alcohol content of the alcoholic tea beverage may be 1 to 10 v / v%, 2 to 10 v / v%, or 2 to 9 v / v%.

[0070] In one embodiment of the method for improving an astringent taste of the present invention, the descriptions in the sections "Tea beverage," "Steviol glycoside," "Tannin," "Other components," and "Characteristics, etc." in "1. Tea beverage containing alcohol" apply, and the numerical values ​​described in the section on tea beverages above can be used.

[0071] As used herein, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. [Example]

[0072] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0073] [Test A] Confirmation of the astringent taste of alcoholic tea drinks containing tannins <Sample preparation> Sample solutions were prepared by mixing alcohol, sweetener, black tea extract, and water in the amounts shown in Table 1. The ingredients used were neutral spirits (alcohol content 59%), high-fructose corn syrup ("HF75F55" manufactured by Kato Chemical Co., Ltd.), black tea extract (containing tannin and theanine) ("Instant Black Tea EX1" manufactured by Goodricke Group LTD, tannin content: 20.9%, theanine content: 0.59%), and water. The amounts of alcohol, tannin, and theanine were calculated based on the amounts contained in each ingredient. The theanine content was 0 mg / L in Reference Example 1 and 2.8 mg / L in all other samples.

[0074] <Evaluation of the astringent aftertaste> (Evaluation method) For the samples prepared as described above, five trained expert panelists independently scored the "astringent aftertaste" of each sample in increments of 0.5 points on a five-point scale from 0 to 4 according to the following evaluation criteria, and the average score was calculated. Here, "astringent aftertaste" refers to the mouth-clenching taste felt after swallowing a beverage. A higher score indicates a less astringent aftertaste. The evaluation of astringent aftertaste was performed by swallowing the sample. (Evaluation criteria) 4 points: No feeling 3 points: Almost no feeling 2 points: Slightly felt 1 point: Feel 0 points: Feels strong

[0075] The results of the sensory evaluation are shown in Table 1. [Table 1]

[0076] [Test B] Confirmation of the properties of steviol glycosides <Sample preparation> As in Test A, a sample solution was prepared by mixing alcohol, sweetener, and water in the amounts shown in Table 2. The raw materials used were the same as those in Test A: neutral spirits, high-fructose corn syrup, and water, as well as rebaudioside A (RebA) (purity 95.0% or higher). The amount of alcohol was calculated based on the amount contained in the raw materials.

[0077] <Evaluation of top volume and lingering sweetness> (Evaluation method) For the samples prepared as described above, five trained expert panelists independently scored "top volume" and "sweetness aftertaste" in increments of 0.5 points on a 5-point scale from 0 to 4 according to the following evaluation criteria, and the average values ​​were calculated. Here, "top volume" refers to the total amount of flavor and satisfying taste felt immediately after swallowing the beverage, and "sweetness aftertaste" refers to the sweetness aftertaste derived from the sweetener contained in the beverage. A higher score indicates a larger top volume, and a higher score indicates a smaller sweetness aftertaste. In other words, a higher score is more preferable in both evaluations. The evaluation of top volume and sweetness aftertaste was performed by swallowing the sample.

[0078] (Top volume evaluation criteria) 4 points: Extremely strong feeling 3 points: Strong feeling 2 points: Feel 1 point: Slightly felt 0 points: No feeling

[0079] (Evaluation criteria for sweet aftertaste) 4 points: No feeling 3 points: Almost no feeling 2 points: Slightly felt 1 point: Feel 0 points: Feels strong

[0080] The results of the sensory evaluation are shown in Table 2. [Table 2]

[0081] [Test C] Taste evaluation of alcoholic tea beverages containing tannins and steviol glycosides 1 As in Tests A and B, sample solutions were prepared by mixing alcohol, sweetener, black tea extract, and water in the amounts shown in Table 3. The raw materials used were the same as those used in Tests A and B: neutral spirits, high-fructose corn syrup, rebaudioside A (RebA), black tea extract, and water. The amounts of alcohol, tannin, and theanine were calculated based on the amounts contained in each raw material. The amount of theanine was 2.8 mg / L in both cases.

[0082] The samples prepared as described above were evaluated by a trained expert panel of five people for "aftertaste astringency," "top volume," and "aftertaste sweetness" using the same procedures as those described in Tests A and B. The results of the sensory evaluation are shown in Table 3. [Table 3]

[0083] [Test D] Taste evaluation of alcoholic tea beverages containing tannins and steviol glycosides 2 As in Test C, a sample solution was prepared by mixing alcohol, sweetener, black tea extract, and water in the amounts shown in Table 4. The raw materials used were the same as those used in Tests A and B, namely, neutral spirits, rebaudioside A (RebA), black tea extract, and water. The amounts of alcohol, tannin, and theanine were calculated based on the amounts contained in each raw material.

[0084] The samples prepared as described above were evaluated by a panel of five trained experts for "aftertaste astringency," "top volume," and "aftertaste sweetness" using the same procedures as those described in Tests A and B. The results of the sensory evaluation are shown in Table 4. [Table 4]

[0085] [Test E] Evaluation using different steviol glycosides As in Test C, sample solutions were prepared by mixing alcohol, sweetener, black tea extract, and water in the amounts shown in Table 5. The raw materials used were the same neutral spirits, black tea extract, and water as those used in Test A, and rebaudioside D (RebD) (purity 90% or higher) and rebaudioside M (RebM) (purity 96.6%). The amounts of alcohol, tannin, and theanine were calculated based on the amounts contained in each raw material. The theanine content was 0 mg / L in Reference Examples 5 and 6, and 2.8 mg / L in Examples 15 and 16.

[0086] The samples prepared as described above were evaluated by a trained expert panel of five people for "aftertaste astringency," "top volume," and "aftertaste sweetness" using the same procedures as those described in Tests A and B. The results of the sensory evaluation are shown in Table 5. [Table 5]

[0087] [Test F] Evaluation using tannins (catechins) derived from green tea As in Test C, a sample solution was prepared by mixing alcohol, sweetener, green tea extract, and water in the amounts shown in Table 6. The raw materials used were the same as those used in Tests A and B: neutral spirits, high-fructose corn syrup, rebaudioside A (RebA), and water, respectively. In addition, green tea extract (containing tannins (including eight types of catechins derived from green tea)) (manufactured by Takasago Food Products Co., Ltd., "Ryokucha Extract TEX2," tannin content: 1.78%) was also used. The amounts of alcohol and tannin were calculated based on the amounts contained in each raw material.

[0088] The samples prepared as described above were evaluated by a panel of five trained experts for "aftertaste astringency," "top volume," and "aftertaste sweetness" using the same procedures as those described in Tests A and B. The results of the sensory evaluation are shown in Table 6. [Table 6]

[0089] [Test G] Evaluation of alcoholic tea drinks containing fruit juice As in Test C, a sample solution was prepared by mixing alcohol, sweetener, black tea extract, fruit juice, and water in the amounts shown in Table 7. The raw materials used were the same as those used in Tests A and B, respectively, including neutral spirits, rebaudioside A (RebA), black tea extract, and water. Additionally, lemon juice (6.7x concentrated, manufactured by Gan-Shmuel Foods Ltd.) was used. The amounts of alcohol, tannin, and theanine were calculated based on the amounts contained in each raw material. The theanine content was 2.8 mg / L. The fruit juice content of the sample was approximately 0.087%.

[0090] The samples prepared as described above were evaluated by a trained expert panel of five people for "aftertaste astringency," "top volume," and "aftertaste sweetness" using the same procedures as those described in Tests A and B. The results of the sensory evaluation are shown in Table 7. [Table 7]

Claims

1. One or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, It contains tannins, The content of one or more steviol glycosides is 0.5 to 3000 mg / L. The tannin content is 5 to 3000 mg / L. A tea beverage with an alcohol content of 1-40 v / v%.

2. The content of the tannin and the content of one or more steviol glycosides are given by the following formula: 0.001 ≤ [Content of one or more steviol glycosides (mg / L)] / [Content of tannins (mg / L)] ≤ 40 A tea beverage according to claim 1, satisfying the requirements.

3. The tea beverage according to claim 1 or 2, further comprising one or more other steviol glycosides selected from the group consisting of rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, stevioside, rubusoside, steviol monoside, and steviol bioside.

4. The tea beverage according to claim 1 or 2, wherein the one or more steviol glycosides comprises one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M.

5. The tea beverage according to claim 1 or 2, wherein the alcohol content is 1 to 10 v / v%.

6. The tea beverage according to claim 1 or 2, wherein the tannin comprises one or more selected from the group consisting of epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, gallocatechin gallate, oolong theanine, and theaflavin.

7. The tea beverage according to claim 1 or 2, further comprising theanine.

8. The tea beverage according to claim 1 or 2, which is a green tea beverage, a black tea beverage, an oolong tea beverage, a jasmine tea beverage, or a pu-erh tea beverage.

9. The tea beverage according to claim 1 or 2, further comprising fruit juice.

10. The tea beverage according to claim 9, wherein the fruit juice comprises one or more selected from lemon juice, apple juice, orange juice, peach juice, grape juice, grapefruit juice, blackcurrant juice, passion fruit juice, and mango juice.

11. The tea beverage according to claim 1 or 2, which is a non-carbonated beverage.

12. A tea beverage according to claim 1 or 2, wherein the sweetness intensity is 0.1 to 15.

13. The tea beverage according to claim 1 or 2, further comprising a low-intensity sweetener or a high-intensity sweetener other than steviol glycosides.

14. The tea beverage according to claim 1 or 2, which is a packaged beverage.

15. In alcoholic tea beverages containing tannins, A method for improving the astringent aftertaste of an alcoholic tea beverage, comprising adding one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M.