JP2021114944A - Method of suppressing the eruption of carbonated alcoholic beverages and carbonated alcoholic beverages - Google Patents

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

The present invention mainly relates to carbonated alcoholic beverages. More specifically, the present invention relates to a carbonated alcoholic beverage packed in a container containing a tannase-treated tea extract. The present invention also relates to a method for suppressing the ejection of a carbonated alcoholic beverage packed in a container at the time of opening.

In recent years, in order to revise the Liquor Tax Law and pursue a variety of tastes, attempts have been made to add auxiliary ingredients such as tea extracts, fruits, fruit juices, and spices to carbonated alcoholic beverages. In particular, there is an increasing demand for alcoholic beverages that use tea extract as an auxiliary ingredient because of its compatibility with various meals.

In addition, carbonic acid-containing alcoholic beverages are generally packaged in containers such as aluminum cans and bottles for transportation and sale from the viewpoints of easy transportation and sales and less deterioration of flavor and the like.

For example, Patent Document 1 discloses an invention for providing a tea alcoholic beverage having less unpleasant taste such as stickiness, bitterness and astringency of alcohol. And Patent Document 1 discloses a tea alcoholic beverage in a container containing a tea extract extracted from fermented tea or semi-fermented tea.

JP-A-2017-216937

However, carbonic acid-containing alcoholic beverages containing tea extract have a problem that fine particles derived from tea extract such as cages affect carbonic acid, and the contents are easily ejected regardless of the presence or absence of external stimulus. there were. In particular, the carbonated alcoholic beverage packed in a container has a problem that the internal pressure increases because it is sealed, and it is particularly easy to spout when opening the cap.

Therefore, an object of the present invention is to provide a carbonic acid-containing alcoholic beverage containing a tea extract and which suppresses spouting at the time of opening even if it is a carbonic acid-containing alcoholic beverage packed in a container. The present invention also provides a method for suppressing the ejection of a carbonated alcoholic beverage containing a tea extract and packed in a container.

As a result of diligent studies to solve the above problems, the present inventors have made a carbonic acid-containing alcoholic beverage containing a tannase-treated tea extract to prevent the contents from being ejected even when the container is opened. We have found what we can do and have completed the present invention.
That is, the present invention relates to the following carbonated alcoholic beverages and a method for suppressing the ejection of carbonated alcoholic beverages packed in a container at the time of opening.

The carbonic acid-containing alcoholic beverage of the present invention for solving the above-mentioned problems is a carbonic acid-containing alcoholic beverage packed in a container and is characterized by containing a tannase-treated tea extract.
According to this carbonic acid-containing alcoholic beverage, by containing the tannase-treated tea extract, a carbonic acid-containing alcoholic beverage that suppresses the ejection of the contents can be obtained even when the carbonated alcoholic beverage packed in the container is opened. Can be done.
Furthermore, the carbonic acid-containing alcoholic beverage of the present invention can also suppress turbidity in the beverage by containing the tannase-treated tea extract.

Further, according to one embodiment of the carbonic acid-containing alcoholic beverage of the present invention, the content of ethanol is 1% by mass or more.
The higher the ethanol content, the easier it is for ethanol molecules to bind to cages in beverages and form nuclei, which makes it easier for the contents to spurt out. It is possible to further suppress the ejection of the contents.

Moreover, one embodiment of the carbonic acid-containing alcoholic beverage of the present invention is characterized by being a fermented alcoholic beverage. In fermented alcoholic beverages, fine particles such as cages are more likely to be generated, and the contents are more likely to be ejected. However, by containing the tannase-treated tea extract, the ejection of the contents can be further suppressed.

Further, one embodiment of the carbonic acid-containing alcoholic beverage of the present invention is characterized by containing 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 a taste having an excellent balance between bitterness and astringency to the beverage while suppressing the ejection of the contents of the carbonic acid-containing alcoholic beverage.

Moreover, one embodiment of the carbonic acid-containing alcoholic beverage of the present invention is characterized by being a beer-taste beverage.
According to this feature, it is possible to suppress the ejection of the beer-taste beverage, and further, it is possible to provide the beer-taste beverage having an excellent balance between bitterness and astringency.

A method for suppressing spouting of a carbonated alcoholic beverage packed in a container of the present invention at the time of opening to solve the above problems is characterized by containing a tannase-treated tea extract.
According to the method of suppressing the spouting of the carbonated alcoholic beverage packed in the container at the time of opening, the inclusion of the tannase-treated tea extract also causes the carbonated alcoholic beverage packed in the container to be opened. , It is possible to suppress the ejection of the contents.

According to the present invention, it is possible to provide a carbonic acid-containing alcoholic beverage containing a tea extract and packed in a container, which suppresses spouting at the time of opening. Further, according to the method of the present invention for suppressing the ejection of the carbonated alcoholic beverage packed in the container, it is possible to suppress the ejection of the carbonated alcoholic beverage containing the tea extract and packed in the container.

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

(About tannase-treated tea extract)
As the tea extract, for example, extracts extracted from various teas such as green tea (Japanese tea, Tencha), Chinese tea (for example, oolong tea, Pu'er tea, jasmine tea, etc.), black tea, and grain tea are used. The variety, origin, picking time, picking method, and cultivation method of various tea leaves or grains used to obtain the extract extracted from tea are not limited. In the carbonic acid-containing alcoholic beverage according to the present invention, any one of the extracts extracted from these various types of tea may be used alone, or a plurality of types of tea extracts may be mixed and used.

Among these various tea extracts, considering the good taste as a carbonated alcoholic beverage, the carbonated alcoholic beverage of the present invention preferably contains jasmine tea or black tea extract. By adding jasmine tea extract or black tea extract to a carbonated alcoholic beverage alone or in combination with other tea extracts, it is possible to obtain a beverage having excellent taste while suppressing the eruption of the carbonated alcoholic beverage. can.

The tea extract contained in the carbonic acid-containing alcoholic beverage of the present invention is a tannase-treated extract extracted from the above-mentioned various types of tea.
The tannase is a kind of enzyme, and any one that has an activity of decomposing tannin can be used. As a commercially available product of tannase, it can be obtained from Kikkoman Biochemifa Co., Ltd. and the like.

The tannase-treated tea extract can be obtained by enzymatically treating the tea raw materials exemplified above with tannase. For example, it can also be obtained by processing according to the method described in Japanese Patent Application Laid-Open No. 2003-144049.
Further, as a commercially available product of the tannase-treated tea extract, it can also be obtained from Takasago International Corporation or the like.

The concentration of the tannase-treated tea extract in the carbonic acid-containing 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 further preferably 40 g / L or more. The upper limit is more preferably 100 g / L or less, still more preferably 80 g / L or less. By setting the concentration of the tannase-treated tea extract in the above range, the carbonated alcoholic beverage can be made into a beverage having an excellent balance between bitterness and astringency.
Here, the concentration of the tea extract means the content of the pure tea-derived extract (solid content). The concentration of the tea extract can be measured by a refractometer RX-5000 manufactured by Atago Co., Ltd. or the like.

(About ethanol content)
The content of ethanol in the carbonic acid-containing 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, still more preferably 2.0% by mass or more. By setting the ethanol content to 1.0% by mass or more, a beverage in which an alcohol component can be felt can be obtained.

The concentration of ethanol in the carbonic acid-containing 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 further preferably 4.0 vol / vol% or more. The upper limit value is preferably 20.0 vol / vol% or less, more preferably 9.0 vol / vol% or less, and further preferably 6.0 vol / vol% or less.
By setting the ethanol concentration of the carbonic acid-containing alcoholic beverage to 1.0 vol / vol% or more, it is possible to obtain a beverage in which an alcohol component can be felt more.

(About the container)
The carbonated alcoholic beverage of the present invention is in the form of being individually packaged. The container is not particularly limited, but conventionally known glass bottles, metal cans, paper, plastics and the like are used.
The capacity of the container for filling the carbonated alcoholic beverage is not particularly limited, but in the case of a bottle, it is preferable that the carbonated alcoholic beverage is filled with 320 ml, 334 ml, 500 ml, 633 ml, and 1957 ml, respectively.
The metal of the metal can is not particularly limited, but an aluminum can is preferable.
As the capacity of the metal can, it is preferable that the carbonic acid-containing alcoholic beverage is packed with 135 ml, 250 ml, 350 ml, 500 ml, and 1000 ml, respectively.
The plastic container is preferably a PET bottle, and the capacity is preferably one in which 280 ml, 350 ml, 500 ml, 600 ml, 1500 ml, and 2000 ml of carbonated alcoholic beverages are packed, respectively.

Further, the carbonic acid-containing alcoholic beverage packed in the container of the present invention preferably has a space other than the beverage in the container of about 1/50 to 1/10 of the volume of the beverage.
By providing a space other than the beverage with respect to the volume of the container, the beverage can be smoothly packed in the container. Further, by providing a space other than the beverage, it is possible to prevent the internal pressure from becoming too high due to carbonic acid, and the packaged beverage can be made durable against external stimuli and the like.

The container for filling the carbonic acid-containing alcoholic beverage is not particularly limited, but may be sterilized. Examples of the sterilization treatment include conventionally known heat treatments and the like.
By using a sterilized container, it is possible to make a beverage having a smaller change in taste with time.

The carbonated alcoholic beverage of the present invention is not particularly limited as long as it contains carbon dioxide gas and alcohol, and beer-taste beverages such as beer, low-malt beer, new genre, and low-alcohol beer, whiskey, brandy, etc. Examples thereof include carbonated alcoholic beverages in which carbon dioxide gas is press-fitted into non-foaming alcoholic beverages such as shochu and liqueur.

The beer-taste beverage of the present invention means a carbonated beverage having the same or similar flavor, taste and color as beer, regardless of the use of malt. The "new genre" refers to beer-taste beverages that do not belong to either beer or low-malt beer under the Japanese Liquor Tax Law.

The carbonated alcoholic beverage of the present invention is preferably a beer-taste beverage. The beer-taste beverage, which is the carbonated alcoholic beverage of the present invention, is a carbonated alcoholic beverage having an excellent balance between bitterness and astringency and reducing the problem of blowing.

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-taste beverage, raw materials such as barley and hops can be fermented according to a conventional method to obtain a beer-taste beverage. In that case, the tannase-treated tea extract may be added before or after fermentation of the raw material, and it is preferable to add it before fermentation.

When the carbonated alcoholic beverage of the present invention is a non-fermented alcoholic beverage, the tannase-treated tea extract may be added at the same time as the raw material such as wort, or may be added at the same time as the addition of carbon dioxide gas.

In the carbonic acid-containing alcoholic beverage of the present invention, any conventionally known component can be added in addition to the tannase-treated tea extract and alcohol.
Such ingredients include, for example, wort, barley extract, vegetable juice, fruit juice, flavors, thickeners, sweeteners, emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals. Min, pH adjusters (such as baking soda), antifoaming agents such as silicone, etc. can be mentioned. The amount of these components added can be appropriately adjusted according to the effect to be obtained.

In producing the carbonated alcoholic beverage of the present invention, any form of the tannase-treated tea extract may be used. For example, it can be added in the form of powder, granules, tablets, concentrates and the like.
Further, when the carbonated alcoholic beverage of the present invention is a fermented beer-taste beverage, the amount of tannase-treated tea extract used at the time of production may be 5% by mass or less or more than that of barley malt, which is preferable. Is 5% by mass or less.

[Method of suppressing spouting of carbonated alcoholic beverages packed in containers when opening]
Subsequently, a method for suppressing the ejection of the carbonic acid-containing alcoholic beverage at the time of opening, which is another aspect of the present invention, will be described. The method of suppressing the ejection of the carbonated alcoholic beverage at the time of opening of the present invention is to suppress the ejection at the time of opening by adding the tannase-treated tea extract to the carbonated alcoholic beverage packed in the container. Is.

As the carbonic acid-containing alcoholic beverage, the one used in the above description of the carbonic acid-containing alcoholic beverage of the present invention can be used in the same manner. Further, as the tannase-treated tea extract used in this method, the one used in the above-mentioned description of the carbonic acid-containing alcoholic beverage of the present invention can also be used in the same manner.

Further, in this 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 further preferably 40 g / L or more. The upper limit is more preferably 100 g / L or less, still more preferably 80 g / L or less.

<Suppression of eruption>
Carbonated beverages such as beer-taste beverages filled in containers are not stimulated (vibration or impact), but carbonic acid gas is rapidly separated inside the liquid to form bubbles, and the swollen liquid is ejected. Sometimes. It is considered that the cause of the eruption is that proteins and polyphenols derived from raw materials become nuclei and promote the release of carbon dioxide gas.
In the present invention, the principle that the eruption can be suppressed by containing the tannase-treated tea extract is not yet known in detail, but the tannase-treated tea makes the raw material in the tea extract less likely to become a nucleus and the tannase-treated tea. It is presumed that the extract can suppress the release of carbon dioxide gas by suppressing the contact between the nuclei derived from other raw materials and carbon dioxide gas.

The method for suppressing the ejection of the carbonic acid-containing alcoholic beverage at the time of opening 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 for filling the carbonated alcoholic beverage is not particularly limited, but in the case of a bottle, it is preferable that the carbonated alcoholic beverage is filled with 320 ml, 334 ml, 500 ml, 633 ml, and 1957 ml, respectively.
The metal of the metal can is not particularly limited, but an aluminum can is preferable.
As the capacity of the metal can, it is preferable that the carbonic acid-containing alcoholic beverage is packed with 135 ml, 250 ml, 350 ml, 500 ml, and 1000 ml, respectively.
The plastic container is preferably a PET bottle, and the capacity is preferably one in which 280 ml, 350 ml, 500 ml, 600 ml, 1500 ml, and 2000 ml of carbonated alcoholic beverages are packed, respectively.

Further, in the method for suppressing the ejection of the present invention, it is necessary to allow a space other than the beverage in the container to exist about 1/50 to 1/10 of the volume of the beverage.
By providing a space other than the beverage with respect to the volume of the container, the beverage can be smoothly packed in the container.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

<Measurement of the amount of carbonated alcoholic beverages ejected>
The amount of the carbonated alcoholic beverage ejected was measured by the following method.
-Measurement of initial ejection volume (10 ° C or 25 ° C)
The sample packed in a 500 ml beer bottle is rotated and shaken at 25 ° C. for 24 hours using a vibration rotation tester. The swirled sample was immersed in a constant temperature water bath at 10 ° C. or 25 ° C. for 60 minutes, then rotated 3 times in the vertical direction for 10 seconds, stood upright for 30 seconds, and then opened to open the overflowing liquid volume. And measure the amount of ejection.

・ Measurement of ejection volume with deteriorated sample (measurement of ejection volume after aging)
An accelerated test is performed on the sample, and the amount of ejection after aging is measured.
A sample packed in a 500 ml beer bottle is soaked upright in a constant temperature water bath at 50 ° C. for 7 days, and then naturally cooled for about 2 hours until the temperature of the sample reaches about 25 ° C. at room temperature. Then, it is immersed upright in a constant temperature water tank at 0 ° C. for 24 hours. Then, it is placed horizontally in an air-cooled refrigerator at 0 ° C. and held for 2 days. Remove from the refrigerator and immerse in an upright water tank at 25 ° C. for 60 minutes. Rotate 3 times in the vertical direction for 0 seconds, stand upright for 30 seconds, open the cap, collect the overflowing liquid amount, and measure the ejection amount.

<Measurement of turbidity of carbonated alcoholic beverages>
A sample packed in a 500 ml beer bottle is soaked upright in a constant temperature water bath at 50 ° C. for 7 days, and then naturally cooled for about 2 hours until the temperature of the sample reaches about 25 ° C. at room temperature. Then, after immersing it upright in a constant temperature water tank at 0 ° C. for 24 hours, the turbidity is measured.
The turbidity is measured according to the analysis method adopted in the EBC (European Brewery Convention) (the analysis method of turbidity described in "BCOJ Beer Analysis Method", 1996 by Beer Brewery Association). ..

[Production Example 1 (Production of beer-taste beverage containing tannase-treated tea extract)]
A beer-taste beverage was produced according to a conventional method.
First, crushed barley malt and hot water are mixed, saccharified at 50 to 65 ° C, and hops are added to the liquid from which the grain skin has been removed and boiled. Tannase-treated tea extract (jasmine tea extract: extract pure content is 15). An aqueous solution of .23% by mass) was added so that the pure tea extract content was 91 g / L when the beer-taste beverage was prepared. Next, after undergoing steps such as fermentation, aging, and stabilization, filtration was performed and the beer bottle was filled with 500 ml.

[Production Example 2 (Production of beer-taste beverage containing tea extract not treated with tannase)]
First, crushed barley malt and hot water are mixed, saccharified at 50 to 65 ° C, and hops are added to the liquid from which the grain skin has been removed and boiled to obtain a tea extract (jasmine tea extract) that has not been treated with tannase. , 91 g / L was added to make a beer-taste beverage. Next, after undergoing steps such as fermentation, aging, and stabilization, filtration was performed and the beer bottle was filled with 500 ml.

<Evaluation>
The beer-taste beverages produced in Production Examples 1 and 2 were measured for the amount of spout and the turbidity. The results are shown in Table 1.

From the results in Table 1 above, the beer-taste beverage containing the tannase-treated tea extract had a very small initial ejection amount at both 10 ° C and 25 ° C. Furthermore, the amount of ejection after the change over time was the same as the initial amount of ejection, and was a small value.
On the other hand, in the beer-taste beverage containing the tea extract not subjected to the tannase treatment, the initial ejection amount at 25 ° C. was a large value. Further, the amount of ejection after the change with time was a very large value as compared with the initial amount of ejection at 10 ° C.

Further, when the effect of the tannase-treated tea extract was further examined, the beer-taste beverage containing the tannase-treated tea extract had a very low turbidity.
Generally, in a light-colored Pilsner beer, turbidity is not visible at about 0.5 ° EBC and is clear, turbidity is visible at 2 ° EBC, and it is evaluated as a clearly turbid state at 5 ° EBC. ing.
Then, it can be seen that the beer-taste beverage containing the tannase-treated tea extract is very clear.

(sensory evaluation)
The beer-taste beverages produced in Production Examples 1 and 2 above were subjected to sensory evaluation by five trained panelists. Specifically, the "bitterness", "astringency" and "good balance as a beer-taste beverage" of each beer-taste beverage were evaluated. “Bitterness” and “astringency” were evaluated according to the five-grade evaluation criteria shown in Table 2 below. “Good balance as a beer-taste beverage” was evaluated according to the five-grade evaluation criteria shown in Table 3 below. As for the scoring criteria for the evaluation points, evaluation points 1 to 5 were assigned to each alcoholic beverage by comparing each beer-taste beverage, and the average score of the five panelists is shown in Table 4 as the evaluation result.

The evaluation results are shown in Table 4 below.

From the results in Table 4 above, it was found that the beer-taste beverage containing the tannase-treated tea extract has appropriate bitterness and astringency, and is a well-balanced beverage as a beer-taste beverage.
On the other hand, it was found that the beer-taste beverage containing the tea extract not subjected to the tannase treatment is a beer-taste beverage in which the bitterness and astringency are too strong.
From these results, it was also found that by containing the tannase-treated tea extract, the balance of bitterness and astringency can be controlled in addition to suppressing the ejection.

<Flavor evaluation based on the content of tannase-treated tea extract>
Next, the change in flavor of the beer-taste beverage depending on the content of the tannase-treated tea extract was evaluated.
The beer-taste beverage was produced in the same manner as in Production Example 1, and the content of the tannase-treated tea extract was changed to produce each beer-taste beverage.
The evaluation results are shown in Table 5.

From the results in Table 5 above, it was found that the bitterness and astringency became stronger as the content of the tannase-treated tea extract increased in the beer-taste beverage. Further, comparing Examples 3 and 4 with Examples 2, 5 and 6, beer-taste beverages having a tannase-treated tea extract content of about 45.7 g / L and 91.3 g / L are bitter and astringent. It was found that the beer-taste beverage is a well-balanced beverage.

According to the carbonated alcoholic beverage of the present invention, the carbonated alcoholic beverage containing the tannase-treated tea extract suppresses the ejection of the contents even when the carbonated alcoholic beverage packed in the container is opened. Can be obtained.
As a result, even if a stimulus is given from the outside by transportation or the like, the contents can be distributed to general consumers as a product that does not spout out.
The carbonic acid-containing alcoholic beverage of the present invention is obtained by injecting carbon dioxide gas into beer-taste beverages such as beer, low-malt beer, new genre, and low-alcohol beer, and non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur. It is distributed and sold as a carbonated alcoholic beverage.

Further, the method of suppressing the ejection of the carbonated alcoholic beverage packed in the container at the time of opening is used, for example, to suppress the ejection of the carbonated alcoholic beverage packed in the container at the time of opening. can.

Claims (6)

A carbonic acid-containing alcoholic beverage packed in a container, which comprises a tannase-treated tea extract. The carbonic acid-containing alcoholic beverage according to claim 1, wherein the content of ethanol is 1% by mass or more. The carbonic acid-containing alcoholic beverage according to claim 1 or 2, wherein the carbonic acid-containing alcoholic beverage is a fermented alcoholic beverage. The carbonic acid-containing alcoholic beverage according to any one of claims 1 to 3, wherein the tannase-treated tea extract is contained at a concentration of 20 g / L to 120 g / L. The carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the carbonated alcoholic beverage is a beer-taste beverage. A method for suppressing spouting of a carbonated alcoholic beverage packed in a container when the bottle is opened, which comprises containing a tanase-treated tea extract, which is characterized by containing a carbonated alcoholic beverage packed in a container when the bottle is opened. A method of suppressing eruption.