Carbonated alcoholic beverages and methods for preventing the spouting of carbonated alcoholic beverages

Abstract

To provide a carbonic acid-containing alcoholic beverage that contains tea extract and has blowing out suppressed when a closure of a container filled with a carbonic acid-containing alcoholic beverage is opened, and to provide a method for suppressing blowing out of a carbonic acid-containing alcoholic beverage filled in a container.SOLUTION: There is provided a carbonic acid-containing alcoholic beverage that contains tannase-treated tea extract and is filled in a container. There is provided a method for suppressing blowing out of a carbonic acid-containing alcoholic beverage that contains tannase-treated tea extract and is filled in a container, when a closure of the container is opened.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates primarily to a carbonated alcoholic beverage. More specifically, the present invention relates to a carbonated alcoholic beverage packed in a container that contains tannase-treated tea extract. The present invention also relates to a method for suppressing the spillage of a carbonated alcoholic beverage packed in a container when the bottle is opened. [Background technology]

[0002] In recent years, due to revisions to the Liquor Tax Act and the pursuit of greater flavor diversity, attempts have been made to add secondary ingredients such as tea extract, fruit, fruit juice, and spices to carbonated alcoholic beverages. In particular, there has been an increasing demand for alcoholic beverages using tea extract as a secondary ingredient, due to their compatibility with a variety of foods.

[0003] Carbonated alcoholic beverages are generally transported and sold in containers such as aluminum cans or bottles, from the viewpoints of ease of transport and sale and of preventing deterioration of flavor and the like.

[0004] For example, Patent Document 1 discloses an invention aimed at providing a tea alcoholic beverage that is free of unpleasant flavors such as stickiness, bitterness, and astringency of alcohol, and also discloses a packaged tea alcoholic beverage containing a tea extract extracted from fermented tea or semi-fermented tea. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-216937 Summary of the Invention [Problem to be solved by the invention]

[0006] However, carbonated alcoholic beverages containing tea extract have the problem that fine particles derived from the tea extract, such as sediment, affect the carbonation, making the contents prone to spraying out regardless of whether there is an external stimulus. In particular, carbonated alcoholic beverages packed in containers have the problem of being prone to spraying out when the bottle is opened due to the internal pressure building up due to the sealed container.

[0007] Therefore, the present invention aims to provide a carbonated alcoholic beverage that contains tea extract and is packed in a container, but which is prevented from spouting when the bottle is opened.The present invention also provides a method for preventing spouting of a carbonated alcoholic beverage that contains tea extract and is packed in a container. [Means for solving the problem]

[0008] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that by adding tannase-treated tea extract to a carbonated alcoholic beverage, it is possible to prevent the contents from spraying out even when the container is opened, and thus completed the present invention. That is, the present invention relates to the following carbonated alcoholic beverages and a method for suppressing the spouting of carbonated alcoholic beverages when opened from a container.

[0009] The carbonated alcoholic beverage of the present invention, which solves the above-mentioned problems, is a carbonated alcoholic beverage packed in a container, and is characterized by containing a tannase-treated tea extract. According to this carbonated alcoholic beverage, by containing tannase-treated tea extract, it is possible to obtain a carbonated alcoholic beverage that prevents the contents from spraying out even when the carbonated alcoholic beverage is opened from a container. Furthermore, the carbon dioxide-containing alcoholic beverage of the present invention can also suppress turbidity in the beverage by containing a tannase-treated tea extract.

[0010] Furthermore, one embodiment of the carbonated alcoholic beverage of the present invention is characterized in that the ethanol content is 1% by mass or more. The higher the ethanol content, the more likely it is that the ethanol molecules will bind to sediments and other particles in the beverage and form nuclei, making it more likely that the contents will erupt. However, by including tannase-treated tea extract, this eruption of the contents can be further suppressed.

[0011] In addition, one embodiment of the carbonated alcoholic beverage of the present invention is characterized in that it is a fermented alcoholic beverage. Fermented alcoholic beverages are more likely to produce fine particles such as sediment, and are more likely to cause the contents to erupt, but by including a tannase-treated tea extract, eruptions of the contents can be further suppressed.

[0012] In one embodiment of the carbonated alcoholic beverage of the present invention, the beverage contains the tannase-treated tea extract at a concentration of 20 g / L to 120 g / L. According to this feature, it is possible to impart to the beverage a taste with an excellent balance of bitterness and astringency while suppressing the spurting out of the contents of the carbonated alcoholic beverage.

[0013] In one embodiment of the carbonated alcoholic beverage of the present invention, it is characterized as being a beer-taste beverage. This feature makes it possible to prevent the beer-taste beverage from spouting, and furthermore, to provide a beer-taste beverage with an excellent balance of bitterness and astringency.

[0014] The method of the present invention for solving the above problems and for preventing a carbonated alcoholic beverage from spewing when the bottle is opened is characterized by including a tannase-treated tea extract. According to this method for preventing the contents from spraying out when a carbonated alcoholic beverage packed in a container is opened, the inclusion of tannase-treated tea extract makes it possible to prevent the contents from spraying out even when the carbonated alcoholic beverage packed in a container is opened. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide a carbonated alcoholic beverage that contains tea extract and is packed in a container, and that is prevented from spouting when the container is opened. Furthermore, according to the method of the present invention for preventing spouting of a carbonated alcoholic beverage packed in a container, it is possible to prevent spouting of a carbonated alcoholic beverage that contains tea extract and is packed in a container. DETAILED DESCRIPTION OF THE INVENTION

[0016] [Packaged carbonated alcoholic beverages] The carbonated alcoholic beverage of the present invention contains a tannase-treated tea extract and is packed in a container.

[0017] (About tannase-treated tea extract) Examples of tea extracts that can be used include extracts extracted from various types of tea, such as green tea (Japanese tea, tencha), Chinese tea (e.g., oolong tea, pu-erh tea, jasmine tea, etc.), black tea, and grain tea. The varieties, production areas, harvesting times, harvesting methods, and cultivation methods of the tea leaves or grains used to obtain the extracts extracted from tea are not limited. The carbonated alcoholic beverage of the present invention may use any one of the extracts extracted from these various types of tea, or a mixture of multiple types of tea extracts.

[0018] Among these various tea extracts, in consideration of the good taste of a carbonated alcoholic beverage, it is preferable that the carbonated alcoholic beverage of the present invention contains a tea extract of jasmine tea or black tea. By adding a jasmine tea extract or a black tea extract to a carbonated alcoholic beverage, either alone or in combination with another tea extract, it is possible to obtain a beverage with excellent taste while suppressing the spurting of the carbonated alcoholic beverage.

[0019] The tea extract contained in the carbonated alcoholic beverage of the present invention is obtained by treating the extract extracted from the above-mentioned various types of tea with tannase. Tannase is a type of enzyme, and any tannase can be used as long as it has the activity of decomposing tannins. Commercially available tannase products are available from Kikkoman Biochemifa Corporation and the like.

[0020] The tannase-treated tea extract can be obtained by enzymatically treating the above-mentioned tea raw material with tannase, for example, according to the method described in JP-A-2003-144049. Furthermore, commercially available tannase-treated tea extracts are available from Takasago International Corporation and the like.

[0021] The concentration of the tannase-treated tea extract in the carbonated alcoholic beverage of the present invention is not particularly limited, but is preferably 20 g / L to 120 g / L. The lower limit is more preferably 30 g / L or more, and even more preferably 40 g / L or more. The upper limit is more preferably 100 g / L or less, and even more preferably 80 g / L or less. By setting the concentration of the tannase-treated tea extract within the above range, it is possible to provide a carbonated alcoholic beverage with an excellent balance of bitterness and astringency. Here, the concentration of tea extract means the content of pure extract (solid content) derived from tea. The concentration of tea extract can be measured using a refractometer such as RX-5000 manufactured by Atago Co., Ltd.

[0022] (Regarding ethanol content) The ethanol content in the carbonated alcoholic beverage of the present invention is not particularly limited, but is preferably 1.0% by mass or more. The lower limit is more preferably 1.5% by mass or more, and even more preferably 2.0% by mass or more. By setting the ethanol content to 1.0% by mass or more, a beverage can be obtained in which the alcohol component can be tasted.

[0023] The ethanol concentration in the carbonated alcoholic beverage of the present invention is not particularly limited, but is preferably 1.0 vol / vol% or more. The lower limit is more preferably 3.0 vol / vol% or more, and even more preferably 4.0 vol / vol% or more. The upper limit is preferably 20.0 vol / vol% or less, more preferably 9.0 vol / vol% or less, and even more preferably 6.0 vol / vol% or less. By setting the ethanol concentration of a carbonated alcoholic beverage to 1.0 vol / vol % or more, the beverage can have a stronger alcoholic component.

[0024] (About the container) The carbonated alcoholic beverage of the present invention is individually packaged in a container, which is not particularly limited, and may be a conventionally known glass bottle, metal can, paper can, plastic can, or the like. The capacity of the container into which the carbonated alcoholic beverage is to be filled is not particularly limited, but in the case of bottles, those that can contain 320 ml, 334 ml, 500 ml, 633 ml, and 1957 ml of carbonated alcoholic beverage are preferred. The metal of the metal can is not particularly limited, but an aluminum can is preferred. The metal cans are preferably capable of holding 135 ml, 250 ml, 350 ml, 500 ml, and 1000 ml of carbonated alcoholic beverages. The plastic container is preferably a PET bottle, and the capacity is preferably one that can hold 280 ml, 350 ml, 500 ml, 600 ml, 1500 ml, or 2000 ml of carbonated alcoholic beverage.

[0025] Furthermore, the carbonated alcoholic beverage packed in the container of the present invention preferably has a space other than the beverage in the container that is approximately 1 / 50 to 1 / 10 of the volume of the beverage. By providing a space other than the beverage relative to the volume of the container, the beverage can be packed smoothly into the container. Also, by providing a space other than the beverage, it is possible to prevent the internal pressure from becoming too high due to carbonation, and it is possible to make the bottled beverage durable against external stimuli, etc.

[0026] The container for filling the carbonated alcoholic beverage is not particularly limited, but may be one that has been sterilized. Examples of sterilization include conventionally known heat treatments. By using a sterilized container, the taste of the beverage can be reduced over time.

[0027] The carbonated alcoholic beverage of the present invention is not particularly limited as long as it contains carbon dioxide gas and alcohol, and examples include beer-flavored beverages such as beer, happoshu, new genre beer, and low-alcohol beer, as well as carbonated alcoholic beverages in which carbon dioxide gas is injected into non-sparkling alcoholic beverages such as whiskey, brandy, shochu, and liqueurs.

[0028] The term "beer-taste beverage" as used herein refers to a carbonated beverage that has a flavor, taste, and color equivalent to or similar to that of beer, regardless of whether it contains malt. Furthermore, the term "new genre" refers to a beer-taste beverage that does not fall under the category of either beer or happoshu (low-malt beer) under Japan's Liquor Tax Act.

[0029] The carbonated alcoholic beverage of the present invention is preferably a beer-taste beverage. The beer-taste beverage, which is a carbonated alcoholic beverage of the present invention, is a carbonated alcoholic beverage that has an excellent balance of bitterness and astringency and has reduced problems with foaming.

[0030] The carbonated alcoholic beverage of the present invention may be a fermented alcoholic beverage or a non-fermented alcoholic beverage, and is preferably a fermented alcoholic beverage. For example, when the fermented alcoholic beverage is a beer-flavored beverage, the beer-flavored beverage can be obtained by fermenting raw materials such as barley and hops according to a conventional method. In this case, the tannase-treated tea extract may be added before or after fermentation of the raw materials, but it is preferable to add it before fermentation.

[0031] Furthermore, when the carbonated alcoholic beverage of the present invention is a non-fermented alcoholic beverage, the tannase-treated tea extract may be added simultaneously with the raw materials such as wort, or may be added simultaneously with the addition of carbon dioxide gas.

[0032] The carbonated alcoholic beverage of the present invention may contain any conventionally known ingredient in addition to the tannase-treated tea extract and alcohol. Examples of such ingredients include wort, barley extract, vegetable juice, fruit juice, flavorings, thickeners, sweeteners, emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals, pH adjusters (such as baking soda), antifoaming agents such as silicone, etc. The amounts of these ingredients added can be adjusted appropriately depending on the effect to be achieved.

[0033] When producing the carbonated alcoholic beverage of the present invention, the tannase-treated tea extract may be used in any form, such as powder, granules, tablets, or a concentrated liquid. Furthermore, when the carbonated alcoholic beverage of the present invention is a fermented beer-flavored beverage, the amount of tannase-treated tea extract used during production may be 5% by mass or less or more relative to the amount of barley malt, and is preferably 5% by mass or less.

[0034] [Method for preventing a carbonated alcoholic beverage from spouting when opened] Next, a method for suppressing the spouting of a carbonated alcoholic beverage when it is opened according to another aspect of the present invention will be described. The method for suppressing the spouting of a carbonated alcoholic beverage when it is opened according to the present invention comprises adding a tannase-treated tea extract to the carbonated alcoholic beverage filled in a container, thereby suppressing the spouting of the beverage when it is opened.

[0035] The carbonated alcoholic beverages described above for the carbonated alcoholic beverages of the present invention can be used in the same manner. Furthermore, the tannase-treated tea extract used in this method can be used in the same manner as the carbonated alcoholic beverages described above for the carbonated alcoholic beverages of the present invention.

[0036] In addition, in the present method, the content of the tannase-treated tea extract is not particularly limited, but is preferably 20 g / L to 120 g / L. The lower limit is more preferably 30 g / L or more, and even more preferably 40 g / L or more. The upper limit is more preferably 100 g / L or less, and even more preferably 80 g / L or less.

[0037] <Regarding eruption suppression> When carbonated beverages such as beer-flavored beverages are filled into containers, carbon dioxide gas can suddenly separate from the liquid, forming bubbles and causing the expanded liquid to erupt, even without any stimulation (vibration or impact).The cause of this eruption is thought to be the proteins and polyphenols derived from the ingredients acting as nuclei to promote the release of carbon dioxide gas. The principle by which the inclusion of tannase-treated tea extract in the present invention can suppress eruptions is not yet fully understood, but it is presumed that tannase treatment makes it difficult for the raw materials in the tea extract to form nuclei, and that the tannase-treated tea extract can suppress contact between nuclei derived from other raw materials and carbon dioxide, thereby suppressing the release of carbon dioxide.

[0038] The method for preventing a carbonated alcoholic beverage from spouting when opened is not particularly limited, but it is preferable to use the following container. Examples of the container include conventionally known glass bottles, metal cans, paper, plastics, and the like. The capacity of the container into which the carbonated alcoholic beverage is to be filled is not particularly limited, but in the case of bottles, those that can contain 320 ml, 334 ml, 500 ml, 633 ml, and 1957 ml of carbonated alcoholic beverage are preferred. The metal of the metal can is not particularly limited, but an aluminum can is preferred. The metal cans are preferably capable of holding 135 ml, 250 ml, 350 ml, 500 ml, and 1000 ml of carbonated alcoholic beverages. The plastic container is preferably a PET bottle, and the capacity is preferably one that can hold 280 ml, 350 ml, 500 ml, 600 ml, 1500 ml, or 2000 ml of carbonated alcoholic beverage.

[0039] Furthermore, in the method of the present invention for suppressing spurting, the space other than the beverage in the container needs to be approximately 1 / 50 to 1 / 10 of the volume of the beverage. By providing a space other than the beverage in relation to the volume of the container, the beverage can be smoothly filled into the container. [Example]

[0040] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0041] <Measurement of the spray volume of carbonated alcoholic beverages> The amount of the carbonated alcoholic beverage sprayed was measured by the following method. Measurement of initial ejection volume (10℃ or 25℃) A sample placed in a 500ml beer bottle is rotated and shaken for 24 hours at 25°C using a vibration and rotation tester. The rotated and shaken sample is then immersed upright in a constant temperature water bath at 10°C or 25°C for 60 minutes, rotated vertically three times in 10 seconds, and then left upright for 30 seconds before being opened. The overflowing liquid is collected and the amount of sprayed out is measured.

[0042] Measurement of ejection volume using deteriorated samples (measurement of ejection volume after aging) The sample is subjected to an accelerated test, and the ejection volume after aging is measured. A sample packed into a 500ml beer bottle is immersed upright in a 50°C constant temperature water bath for 7 days, then allowed to cool naturally at room temperature for approximately 2 hours until the sample temperature reaches approximately 25°C. The bottle is then immersed upright in a 0°C constant temperature water bath for 24 hours. It is then placed horizontally in an air-cooled refrigerator at 0°C and kept there for 2 days. The bottle is then removed from the refrigerator and immersed upright in a 25°C constant temperature water bath for 60 minutes. The bottle is rotated vertically three times in 0 seconds, held upright for 30 seconds, and then opened. The overflowing liquid is collected and the amount of sprayed-out liquid is measured.

[0043] <Measurement of turbidity of carbonated alcoholic beverages> The sample, placed in a 500ml beer bottle, is immersed upright in a 50°C thermostatic water bath for 7 days, then allowed to cool naturally at room temperature for approximately 2 hours until the sample temperature reaches approximately 25°C.Then, the bottle is immersed upright in a 0°C thermostatic water bath for 24 hours, after which the turbidity is measured. The turbidity is measured in accordance with the analytical method adopted by the EBC (European Brewery Convention) (the turbidity analytical method described in "BCOJ Beer Analysis Methods" by the Brewers Association of Japan, 1996).

[0044] [Production Example 1 (Production of beer-flavored beverage containing tannase-treated tea extract)] A beer-flavored beverage was produced according to a conventional method. First, ground barley malt was mixed with hot water and saccharified at 50-65°C. The husks were removed from the liquid, to which hops were added and boiled. A tannase-treated tea extract (jasmine tea extract: an aqueous solution with a pure extract content of 15.23% by mass) was added so that the pure tea extract content would be 91 g / L when the beer-flavored beverage was prepared. Next, after undergoing processes such as fermentation, aging, and stabilization, the mixture was filtered and filled into 500 ml beer bottles.

[0045] [Production Example 2 (Production of beer-flavored beverage containing tea extract not treated with tannase)] First, ground barley malt was mixed with hot water and saccharified at 50-65°C. The husks were removed and the resulting liquid was added with hops and boiled. A tea extract (jasmine tea extract) that had not been treated with tannase was added so that the concentration of the beer-flavored beverage reached 91 g / L. After fermentation, aging, stabilization, and other processes, the resulting liquid was filtered and filled into 500 ml beer bottles.

[0046] <Evaluation> The spray volume and turbidity were measured for the beer-taste beverages produced in Production Examples 1 and 2. The results are shown in Table 1.

[0047] [Table 1]

[0048] The results in Table 1 above show that the initial spray volume of the beer-taste beverage containing tannase-treated tea extract was extremely small at both 10° C. and 25° C. Furthermore, the spray volume after aging remained small and unchanged from the initial spray volume. On the other hand, the beer-taste beverage containing tea extract that had not been tannase-treated exhibited a large initial spray volume at 25°C. Furthermore, the spray volume after aging was significantly larger than the initial spray volume at 10°C.

[0049] Furthermore, when the effect of tannase-treated tea extract was further investigated, the beer-flavored beverage containing tannase-treated tea extract had an extremely low turbidity value. Generally, pale pilsner beers are considered clear with no visible turbidity at around 0.5°EBC, visible turbidity at 2°EBC, and clearly cloudy at 5°EBC. This shows that the beer-flavored beverage containing tannase-treated tea extract is extremely clear.

[0050] (sensory evaluation) A sensory evaluation was conducted by five trained panelists on the beer-taste beverages produced in Production Examples 1 and 2 above. Specifically, each beer-taste beverage was evaluated for its "bitterness," "astringency," and "well-balanced as a beer-taste beverage." The evaluation of "bitterness" and "astringency" was based on the five-point scale shown in Table 2 below. The evaluation of "well-balanced as a beer-taste beverage" was based on the five-point scale shown in Table 3 below. The evaluation criteria were as follows: each beer-taste beverage was compared by tasting, and each alcoholic beverage was assigned a score of 1 to 5. The average scores of the five panelists are shown in Table 4.

[0051] [Table 2]

[0052] [Table 3]

[0053] The evaluation results are shown in Table 4 below. [Table 4]

[0054] The results in Table 4 above demonstrate that beer-flavored beverages containing tannase-treated tea extract have an appropriate bitterness and astringency, making them well-balanced as beer-flavored beverages. On the other hand, it was found that beer-flavored beverages containing tea extract that had not been treated with tannase resulted in beer-flavored beverages that were too bitter and astringent. These results show that adding tannase-treated tea extract not only suppresses eruption but also controls the balance of bitterness and astringency.

[0055] <Flavor evaluation based on the content of tannase-treated tea extract> Next, the change in flavor of the beer-flavored beverage depending on the content of tannase-treated tea extract was evaluated. Beer-taste beverages were produced in the same manner as in Production Example 1, with the amount of tannase-treated tea extract varied to produce each beer-taste beverage. The evaluation results are shown in Table 5.

[0056] [Table 5]

[0057] The results in Table 5 above show that the higher the content of tannase-treated tea extract in a beer-taste beverage, the stronger the bitterness and astringency. Furthermore, comparing Examples 3 and 4 with Examples 2, 5, and 6, it was found that beer-taste beverages containing tannase-treated tea extract at approximately 45.7 g / L and 91.3 g / L had an appropriate bitterness and astringency, making them well-balanced as beer-taste beverages. [Industrial Applicability]

[0058] According to the carbonated alcoholic beverage of the present invention, by containing tannase-treated tea extract, it is possible to obtain a carbonated alcoholic beverage that prevents the contents from spraying out even when the carbonated alcoholic beverage is opened from a container. This allows the product to be distributed to general consumers as a product that will not cause the contents to spray out even if it is subjected to external stimuli during transportation, etc. The carbon dioxide-containing alcoholic beverages of the present invention are distributed and sold as beer-flavored beverages such as beer, happoshu, new genre beverages, and low-alcohol beers, or as carbonated alcoholic beverages in which carbon dioxide gas is injected into non-sparkling alcoholic beverages such as whiskey, brandy, shochu, and liqueurs.

[0059] Furthermore, the method of the present invention for preventing a carbonated alcoholic beverage from spraying when opened in a container can be used, for example, to prevent a carbonated alcoholic beverage from spraying when opened in a container.

Claims

1. A carbonated alcoholic beverage packed in a container, characterized in that it contains tannase-treated tea extract.

2. The carbonated alcoholic beverage according to claim 1, characterized in that the ethanol content is 1% by mass or more.

3. The carbonated alcoholic beverage according to claim 1 or 2, wherein the carbonated alcoholic beverage is a fermented alcoholic beverage.

4. The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the carbonated alcoholic beverage is a beer-flavored beverage.

5. This method for suppressing the eruption of a carbonated alcoholic beverage when the bottle is opened is characterized by including a tannase-treated tea extract.

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