Flavor enhancer for tea-based alcoholic beverages

Abstract

To provide a flavor improver that suppresses an odd taste and poor sharpness of a tea-based alcoholic beverage.SOLUTION: The present invention discloses a flavor improver that suppresses an odd taste and poor sharpness of a tea-based alcoholic beverage, the flavor improver containing soft fruit extract or citrus extract.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavor improver for tea-based alcoholic beverages. [Background technology]

[0002] Many tea-based products are available on the market as alcoholic beverages, and various attempts have been made to improve the flavor of such beverages.

[0003] For example, Patent Document 1 describes a technology for providing a tea-based alcoholic beverage that uses sugar derived from fruit juice and is free of impurities such as stickiness, bitterness, and astringency of alcohol. Patent Document 2 describes a technology for providing a tea-based alcoholic beverage that is satisfying to drink and also has a strong alcoholic flavor by controlling the particle size of the tea. Patent Document 3 describes a technology for reducing the bitterness of a tea-based alcoholic beverage by mixing tea extract, alcohol, and bagasse extract derived from sugarcane. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2017-99420 [Patent Document 2] Japanese Patent Application Publication No. 2017-216936 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-147775 Summary of the Invention

[0005] The present inventors have discovered taste disharmony in unsweetened, neutral, non-carbonated, bottled tea-based alcoholic beverages. The "taste disharmony" referred to here refers to harshness, astringency, irritating bitterness, a sense of separation of flavors, spiciness, burning sensation, off-flavors, and lack of sharpness, and is clearly distinct from the flavors perceived in alcohol alone or tea alone. The present inventors have also found that adding soft fruit extract or citrus extract to tea-based alcoholic beverages can suppress the off-flavors and lack of sharpness that cause taste disharmony. The present invention is based on this finding.

[0006] Therefore, the present invention provides a flavor improver for suppressing the unpleasant taste and dullness of tea-based alcoholic beverages.

[0007] That is, the present invention provides the following inventions. (1) A flavor improver for suppressing the unpleasant taste and lack of sharpness of tea-based alcoholic beverages, comprising a soft fruit extract or a citrus extract. (2) The flavor improver according to (1) above, wherein the soft fruit extract is a tropical fruit extract. (3) The flavor improver according to (2) above, wherein the tropical fruit extract is mango extract or avocado extract. (4) The flavor improver according to (1) above, wherein the citrus extract is an orange extract. (5) The flavor improver according to any one of (1) to (4) above, wherein the alcohol concentration of the tea-based alcoholic beverage is 1 to 10 v / v %. (6) The flavor improver according to any one of (1) to (5) above, which is used to improve the pH of the tea-based alcoholic beverage to 5.0 to 7.5. (7) The flavor improver according to any one of (1) to (6) above, wherein the tea-based alcoholic beverage is a non-carbonated beverage. (8) A method for producing a tea-based alcoholic beverage, the method comprising adding the flavor improver according to any one of (1) to (7) above during the production process of the tea-based alcoholic beverage. (9) The method according to (8) above, wherein the alcohol concentration of the tea-based alcoholic beverage is 1 to 10 v / v%. (10) The method according to (8) or (9), wherein the tea-based alcoholic beverage has a pH of 5.0 to 7.5. (11) The method according to any one of (8) to (10) above, wherein the tea-based alcoholic beverage is a non-carbonated beverage. (12) A method for suppressing the unpleasant taste and lack of sharpness of a tea-based alcoholic beverage, the method comprising adding a flavor improver described in any one of (1) to (7) above during the production process of the tea-based alcoholic beverage. (13) The method according to (12) above, wherein the alcohol concentration of the tea-based alcoholic beverage is 1 to 10 v / v%. (14) The method according to (12) or (13) above, wherein the tea-based alcoholic beverage has a pH of 5.0 to 7.5. (15) The method according to any one of (12) to (14) above, wherein the tea-based alcoholic beverage is a non-carbonated beverage. (16) A tea-based alcoholic beverage comprising the flavor improver according to any one of (1) to (7). (17) The tea-based alcoholic beverage according to (16) above, having an alcohol concentration of 1 to 10 v / v%. (18) The tea-based alcoholic beverage according to (16) or (17), having a pH of 5.0 to 7.5. (19) The tea-based alcoholic beverage according to any one of (16) to (18), which is a non-carbonated beverage. (20) A non-carbonated tea-based alcoholic beverage having an alcohol concentration of 1 to 10 v / v% and a pH of 5.0 to 7.5, comprising a soft fruit extract or a citrus extract. (21) The tea-based alcoholic beverage according to (20), wherein the soft fruit extract is a tropical fruit extract. (22) The tea-based alcoholic beverage according to (21) above, wherein the tropical fruit extract is mango extract or avocado extract. (23) The tea-based alcoholic beverage according to (20), wherein the citrus extract is an orange extract.

[0008] According to the present invention, the unpleasant taste and lack of sharpness of tea-based alcoholic beverages can be suppressed. According to the present invention, it is also possible to suppress the bitterness and astringency of tea-based alcoholic beverages. According to the present invention, it is also possible to suppress the irritating bitterness of tea-based alcoholic beverages. Specific Description of the Invention

[0009] In the present invention, the term "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.

[0010] In the present invention, a "tea-based alcoholic beverage" refers to an alcoholic beverage containing tea or its aqueous extract and having the flavor of that tea. The content of tea or its aqueous extract is not particularly limited and can be appropriately determined by those skilled in the art depending on the flavor intensity of the tea used and the flavor intensity to be imparted to the tea-based alcoholic beverage. For example, when producing a tea-based alcoholic beverage, an aqueous extract of tea can be produced in the same manner as when drinking the tea alone, and the resulting aqueous extract can be mixed with other ingredients. The aqueous extract of tea can be produced by extraction with water at a temperature appropriate for the tea. The temperature and extraction time can be appropriately determined by those skilled in the art depending on the flavor intensity of the tea used and the flavor intensity to be imparted to the tea-based alcoholic beverage. The proportion of tea used relative to the total mass of the tea-based alcoholic beverage can be appropriately determined by those skilled in the art and is not particularly limited, but can be, for example, 0.01 to 5% by mass, preferably 0.01 to 1.0% by mass.

[0011] In the present invention, "tea" refers to teas that are generally recognized as teas and are extracted with water or hot water for drinking. Examples of such teas include green tea, roasted green tea, black tea, oolong tea, grain tea, rooibos tea, and blended tea.

[0012] In a preferred embodiment of the present invention, tea leaves belonging to Camellia sinensis can be used as the tea, and not only can non-fermented teas such as green tea leaves such as sencha, gyokuro, matcha, kamairicha, bancha, and hojicha be used, but also semi-fermented teas such as oolong tea, fermented teas such as black tea, and post-fermented teas such as pu-erh tea.

[0013] In another preferred embodiment of the present invention, the tea used is one that, when an aqueous extract of tea is prepared in the same manner as when tea is consumed alone, the resulting aqueous extract contains polyphenols. Here, polyphenols refer to components containing multiple phenolic hydroxyl groups within the molecule. Tea-derived polyphenols include not only primary polyphenols such as catechins and proanthocyanidins, but also secondary polyphenols such as theasinensins, oolong theanine, theaflavins, and thearubigins, which are products of their oxidative polymerization. In the present invention, the polyphenol content can be defined as the tannin content. This tannin content can be measured using the ferric tartrate method, which is the standard for evaluating the polyphenol content of teas (see "The Chemistry and Function of Green Tea, Black Tea, and Oolong Tea" by Toshiro Nakabayashi et al., Kogaku Publishing, p. 137). In this measurement method, the absorbance (540 nm) of the purple component produced by reacting polyphenols in a liquid with an iron tartrate reagent can be measured, and quantified using a calibration curve prepared using ethyl gallate as a standard substance. The tannin content can be determined by multiplying the thus obtained quantitative value by 1.5. The amount of tea-derived polyphenols contained in the tea-based alcoholic beverage of the present invention is preferably 10 to 100 mg / 100 mL, more preferably 15 to 80 mg / 100 mL, and even more preferably 20 to 60 mg / 100 mL, in terms of tannin content.

[0014] In a particularly preferred embodiment of the present invention, roasted green tea, black tea or a mixture thereof is used as the tea.

[0015] The flavor improver of the present invention is a flavor improver for suppressing the unpleasant taste and lack of sharpness of tea-based alcoholic beverages. The flavor improver of the present invention contains a soft fruit extract or a citrus extract (hereinafter, these extracts may be collectively referred to as "fruit extract") as an active ingredient.

[0016] In the present invention, "soft fruit" refers to any of pome fruits, stone fruits, berries, and tropical and subtropical fruits. Examples of pome fruits include apples and pears (e.g., Japanese pears, Western pears, etc.). Examples of stone fruits include apricots, peaches, plums, and plums. Examples of tropical fruits include mangoes, pineapples, guavas, bananas, kiwi fruits, papayas, passion fruits, acerola, and avocados. According to a preferred embodiment of the present invention, tropical fruits are used as soft fruits, and more preferably, mangoes, avocados, or mixtures thereof are used.

[0017] Examples of citrus fruits include lemon, grapefruit, orange, mandarin, Shikwasa, iyokan, Bundan, kumquat, bergamot, lime, yuzu, sudachi, and kabosu, with orange being preferred.

[0018] In a preferred embodiment of the present invention, the flavor improver of the present invention has as its active ingredient mango extract, avocado extract, orange extract or any mixture thereof.

[0019] The above extracts are produced by common methods for producing fruit extracts. Examples of such methods include extracting fresh or dried fruit with a solvent such as water, hot water, or ethanol; steam distilling fresh or dried fruit; and supercritical fluid extraction of fresh or dried fruit. Fresh or dried fruit may be used as is, or may be crushed, ground, or pelletized to improve the efficiency of the extraction process. Furthermore, fresh or dried fruit may be subjected to an enzymatic treatment to decompose solid matter prior to extraction. The enzyme used in this enzymatic treatment can be selected appropriately by those skilled in the art, but is preferably at least one enzyme selected from the group consisting of cellulase, hemicellulase, and pectinase (including any combination of these enzymes), and more preferably a combination of these three enzymes. Conditions such as the amount of enzyme added, the pH of the reaction solution, and the temperature and time of the enzymatic treatment can be appropriately determined by those skilled in the art. This enzymatic treatment does not require complete decomposition of the solid matter; a certain degree of decomposition is sufficient. After the enzymatic treatment is completed, it is desirable to carry out an enzyme inactivation treatment, which can be carried out, for example, by incubating the mixture for about 10 minutes at a temperature at which the protein denatures (e.g., 80°C).

[0020] After the extraction treatment is completed, the filtrate of the resulting mixture can be used as the flavor improver of the present invention. From the viewpoint of storage stability, the flavor improver of the present invention can be stored by adding a preservative whose safety as a food product, such as ethanol, to the flavor improver of the present invention. Furthermore, the flavor improver of the present invention can be in the form of a flavoring.

[0021] The flavor improver of the present invention preferably does not have a strong aroma compared to the tea flavor so as not to adversely affect the tea flavor of the tea-based alcoholic beverage of the present invention. The strength of the fruit flavor in the fruit extract, which is the active ingredient of the flavor improver of the present invention, can be appropriately adjusted by those skilled in the art by adjusting the amount of fruit used for extraction and various extraction conditions, for example.

[0022] The flavor improver of the present invention can be added to a tea-based alcoholic beverage to suppress the unpleasant taste and lack of sharpness of the tea-based alcoholic beverage. Therefore, according to another aspect of the present invention, a tea-based alcoholic beverage containing the flavor improver of the present invention is provided. Such a beverage can be produced by adding the flavor improver of the present invention to the raw materials of the beverage during the production process of the tea-based alcoholic beverage. According to yet another aspect of the present invention, there is provided a method for suppressing the unpleasant taste and lack of sharpness of a tea-based alcoholic beverage, which comprises adding the flavor improver of the present invention to the raw materials of the beverage during the production process of the tea-based alcoholic beverage.

[0023] The content (i.e., amount added) of the flavor improver of the present invention in a tea-based alcoholic beverage is not particularly limited and can be appropriately determined by those skilled in the art depending on the type of tea and the desired level of improving effect. Those skilled in the art can find the optimal amount of flavor improver for a particular beverage by actually preparing tea-based alcoholic beverage samples containing the flavor improver of the present invention at various concentrations and confirming the desired effect for each sample. For example, extract content can be considered as an indicator of the amount of flavor components contained in a fruit extract. Such extract content can be measured, for example, using a vibration densitometer. Furthermore, quantification of extract content using a vibration densitometer can be performed, for example, in accordance with 5-3 B) of the National Tax Agency's Prescribed Analysis Method (National Tax Agency Instruction No. 1, January 11, 1961, National Tax Agency Instruction No. 6, 2007). When the content (i.e., the amount added) of the flavor improver of the present invention in a tea-based alcoholic beverage is determined using this extract, it can be, for example, 0.000001 w / v% to 0.06 w / v% (converted into extract), preferably 0.000002 w / v% to 0.05 w / v%.

[0024] The alcohol concentration of the tea-based alcoholic beverage of the present invention is not particularly limited, but is preferably 1 to 10 v / v%. Furthermore, because the harsh flavor and lack of sharpness of tea-based alcoholic beverages become more pronounced as the alcohol concentration increases, the present invention is advantageous for tea-based alcoholic beverages with an alcohol concentration of 3 v / v% or more, preferably 6 v / v% or more. According to one embodiment of the present invention, the alcohol concentration of the tea-based alcoholic beverage of the present invention is 3 to 10 v / v%, preferably 3 to 9 v / v%, or 6 to 10 v / v%, preferably 6 to 9 v / v%.

[0025] The tea-based alcoholic beverage of the present invention may be one in which carbon dioxide is injected, i.e., a carbonated beverage. However, according to a preferred embodiment of the present invention, the tea-based alcoholic beverage of the present invention is a non-carbonated beverage.

[0026] The pH of the tea-based alcoholic beverage of the present invention is not particularly limited, but is preferably adjusted to 5.0 to 7.5. The pH of the beverage can be easily measured using a commercially available pH meter.

[0027] The tea-based alcoholic beverage of the present invention may contain other ingredients used in beverage production, such as sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, high-fructose syrup, sugar alcohols, and high-intensity sweeteners), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, and salts thereof), colorants, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, and pH adjusters).

[0028] The tea-based alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch, with metal cans, barrels, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[0029] Furthermore, according to the present specification, for the purpose of providing a tea-based alcoholic beverage with a novel flavor, there is provided a non-carbonated tea-based alcoholic beverage having an alcohol concentration of 1 to 10 v / v% and a pH of 5.0 to 7.5, which tea-based alcoholic beverage comprises the soft fruit extract or citrus extract described above. [Example]

[0030] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0031] Example 1: Study of flavors specific to tea-based alcoholic beverages The tea-based alcoholic beverage samples used for the sensory evaluation were prepared as follows: various commercially available teas (products intended for drinking as is) were added to an alcohol-containing aqueous solution, and the alcohol concentration of the resulting mixture was adjusted to 3 v / v%, 6 v / v%, or 9 v / v%, and the mixture was then bottled and sterilized.

[0032] Each sample was subjected to a sensory evaluation test. Specifically, six well-trained panelists, experienced in evaluating beer, chuhai, and cocktail-type beverages, evaluated three elements of taste incongruity: (i) harshness / astringency, (ii) pungent bitterness, and (iii) off-flavor / lack of sharpness, using a score (in increments of 0.5) ranging from 1 (equivalent to 0% alcohol concentration) to 5 (clearly noticeable even without comparing with 0% alcohol concentration). The results are shown in the table below. The evaluation results are expressed as the mean score ± standard deviation.

[0033] [Table 1]

[0034] According to the table above, there are some inharmonious flavors when combining tea and alcohol, and this is particularly noticeable when combining black tea and roasted green tea.

[0035] Example 2: Test of adding fruit extract to roasted green tea-based alcoholic beverage The tea-based alcoholic beverage samples used for sensory evaluation were prepared as follows. First, roasted green tea extract (tannin content in the beverage sample: 25 mg / 100 mL) was added to an alcohol-containing aqueous solution. Then, mango extract (steam distillation extract, extract content: 0.02 w / v%), orange extract (ethanol extract, extract content: 5 w / v%), or avocado extract (steam distillation extract, extract content: 0.02 w / v%) was added at concentrations of 0.01 w / v%, 0.1 w / v%, or 0.5 w / v%. The alcohol concentration of the resulting mixture was adjusted to 3 v / v%, 6 v / v%, or 9 v / v%, and the beverages were sterilized after packaging. The extract content was measured using a vibration density meter according to the National Tax Agency's analytical method (National Tax Agency Instruction No. 1, January 11, 1961; National Tax Agency Instruction No. 6, 2007), Section 5-3 B).

[0036] Each sample was subjected to a sensory evaluation test. Specifically, six well-trained panelists, experienced in evaluating beer, chuhai, and cocktail-type beverages, evaluated three elements of taste incongruity: (i) harshness / astringency, (ii) pungent bitterness, and (iii) off-flavor / lack of sharpness, using a score (in increments of 0.5) ranging from 1 (equivalent to 0% alcohol concentration) to 5 (clearly noticeable even without comparing with 0% alcohol concentration). The results are shown in the table below. The evaluation results are expressed as the mean score ± standard deviation.

[0037] [Table 2] TIFF0007750647000003.tif89170

[0038] The results showed that the addition of the above fruit extracts suppressed the unpleasant taste and lack of sharpness that occurs when roasted green tea and alcohol are combined. The addition of the above fruit extracts also suppressed the harsh, astringent, and irritating bitterness. Therefore, it was found that the inharmonious taste caused by the combination of roasted green tea and alcohol can be improved by adding fruit extracts.

[0039] Example 3: Test of adding fruit extract to black tea-based alcoholic beverage Tea-based alcoholic beverage samples for sensory evaluation were prepared as follows. First, black tea extract (tannin content in beverage sample: 50 mg / 100 mL) was added to an alcohol-containing aqueous solution. Then, mango extract (steam distillation extract, extract content: 0.02 w / v%), orange extract (ethanol extract, extract content: 5 w / v%), or avocado extract (steam distillation extract, extract content: 0.02 w / v%) was added at concentrations of 0.01 w / v%, 0.1 w / v%, or 0.5 w / v%. The alcohol concentration of the resulting mixture was adjusted to 3 v / v%, 6 v / v%, or 9 v / v%, and the beverages were bottled and sterilized. The extract content was measured using a vibration density meter in accordance with the National Tax Agency's analytical method (National Tax Agency Instruction No. 1, January 11, 1961; National Tax Agency Instruction No. 6, 2007), Section 5-3 B).

[0040] Each sample was subjected to a sensory evaluation test. Specifically, six well-trained panelists, experienced in evaluating beer, chuhai, and cocktail-type beverages, evaluated three elements of taste incongruity: (i) harshness / astringency, (ii) pungent bitterness, and (iii) off-flavor / lack of sharpness, using a score (in increments of 0.5) ranging from 1 (equivalent to 0% alcohol concentration) to 5 (clearly noticeable even without comparing with 0% alcohol concentration). The results are shown in the table below. The evaluation results are expressed as the mean score ± standard deviation.

[0041] [Table 3] TIFF0007750647000005.tif90170

[0042] The results showed that the addition of the above fruit extracts suppressed the unpleasant taste and off-flavor caused by the combination of black tea and alcohol. It was also found that the addition of the above fruit extracts suppressed the harsh, astringent, and pungent bitterness. Therefore, it was found that the inharmonious taste caused by the combination of black tea and alcohol can be improved by adding fruit extracts.

Claims

1. A flavor improver for suppressing unpleasant flavors and a lack of sharpness in a non-carbonated tea-based alcoholic beverage, the flavor improver comprising a tropical fruit extract or a citrus fruit extract, The tea-based alcoholic beverage has a pH of 5.0 to 7.5, A flavor improver, wherein the tropical fruit extract is a mango extract or an avocado extract (excluding cases where the tea-based alcoholic beverage to which the flavor improver has been added has an octanal content of 0.005 ppm or more and 0.050 ppm or less, calculated as pure alcohol).

2. 2. The flavor improver of claim 1, wherein the citrus fruit extract is an orange fruit extract.

3. 3. The flavor improver according to claim 1, wherein the alcohol concentration of the tea-based alcoholic beverage is 1 to 10 v / v %.

4. 2. The flavor improver of claim 1, wherein the mango fruit extract or avocado fruit extract is a steam distilled extract.

5. 3. The flavor improver according to claim 2, wherein the orange fruit extract is an ethanol extract.

6. A method for producing a tea-based alcoholic beverage, comprising adding the flavor improver according to any one of claims 1 to 5 during the production process of the tea-based alcoholic beverage, wherein the content of the flavor improver in the tea-based alcoholic beverage is 0.000002 w / v% to 0.025 w / v% (converted to extract content) (excluding cases where the tea-based alcoholic beverage to which the flavor improver has been added has an octanal content of 0.005 ppm or more and 0.050 ppm or less, converted to pure alcohol).

7. A method for suppressing unpleasant flavors and poor sharpness in tea-based alcoholic beverages, the method comprising adding the flavor improver according to any one of claims 1 to 5 during the production process of a tea-based alcoholic beverage, wherein the content of the flavor improver in the tea-based alcoholic beverage is 0.000002 w / v% to 0.025 w / v% (converted into extract content) (excluding cases where the tea-based alcoholic beverage to which the flavor improver has been added has an octanal content of 0.005 ppm or more and 0.050 ppm or less, converted into pure alcohol).

8. A tea-based alcoholic beverage comprising the flavor improver according to any one of claims 1 to 5, wherein the content of the flavor improver in the tea-based alcoholic beverage is 0.000002 w / v% to 0.025 w / v% (converted into extract content) (excluding cases where the tea-based alcoholic beverage to which the flavor improver has been added has an octanal content of 0.005 ppm or more and 0.050 ppm or less, converted into pure alcohol).

9. A non-carbonated tea-based alcoholic beverage having an alcohol concentration of 1 to 10 v / v% and a pH of 5.0 to 7.5, comprising a tropical fruit extract or a citrus fruit extract; the tropical fruit extract is a mango fruit extract or an avocado fruit extract; A tea-based alcoholic beverage having a tropical fruit extract or citrus fruit extract content of 0.000002 w / v% to 0.025 w / v% (converted to extract content) (excluding cases where the octanal content of the tea-based alcoholic beverage is 0.005 ppm or more and 0.050 ppm or less in terms of pure alcohol).

10. 10. The tea-based alcoholic beverage according to claim 9, wherein the citrus fruit extract is an orange fruit extract.

11. 10. The tea-based alcoholic beverage according to claim 9, wherein the mango fruit extract or avocado fruit extract is a steam distilled extract.

12. The tea-based alcoholic beverage according to claim 10, wherein the orange fruit extract is an ethanol extract.

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