CN102550768A - Spices combination for black tea beverage - Google Patents
Spices combination for black tea beverage Download PDFInfo
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- CN102550768A CN102550768A CN201110022060XA CN201110022060A CN102550768A CN 102550768 A CN102550768 A CN 102550768A CN 201110022060X A CN201110022060X A CN 201110022060XA CN 201110022060 A CN201110022060 A CN 201110022060A CN 102550768 A CN102550768 A CN 102550768A
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- black tea
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- fragrance
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Abstract
The present invention provides a spices combination for a black tea beverage, through which although the black tea is put in a container undergone a sterilization step, the lack tea is also provided with a balanced fragrance. The spices combination comprises 2- Acetylpyrazine (a), 2- methoxy group-3- methylpyrazine (b), fusel oil (c), 1-octylene-3-alcohol (d), and vanillic aldehyde (e), wherein the content ratio of various components are specific.
Description
Technical field
The black tea drinks that the present invention relates to thick flavor is used the spices composition.
Background technology
The hobby property beverage of coffee and black tea etc. receives whole world favor, in the place of communication or a moment of rest, or for its fragrance popular feeling of oozing is used joyously.
But, the fragrance after just having packed into, just not saying temporarily, at the container of tank filling, bottle, paper bag or plastics (PET etc.) system, through the hobby property beverage of pasteurization operation, majority loses its fragranced.For example, the situation of canned black tea behind the black tea drinks tank filling, is carried out sterilization with distillation still in about 120 ℃.
For the fragrance of compensation vessel dress black tea drinks, known use spices.
For example, the spices below using has been put down in writing in Japan's special permission Room in the 424th page " table-6 " of the special permission Room communique " known conventional techniques collection (spices) II portion food is used spices " of distribution on January 14th, 2000.
[table 1]
Table 1: the spices that uses in the black tea spices
| The spices name | Characteristic |
| Linalool (Linalool) | The light salubrious fragrance of a flower |
| Cis-3-hexenoic aldehyde (cis-3-Hexenal) | The salubrious greenweed flavor of tender leaf |
| Linalool oxide (Linalool Oxide) | Salubrious banksia rose flavor |
| α-Zi Luotong (α-Ionone) | The sweet dense fragrance of a flower |
| β-ionone (β-Ionone) | The sweet dense fragrance of a flower |
| 1-menthol (1-Menthol) | Refrigerant delicate flavour |
| Acetate 1-menthyl ester (1-Menthyl Acetate) | Refrigerant delicate flavour |
| Geraniol (Geraniol) | The sweet fragrance of a flower |
| Cis-jasmone (cis-Jasmone) | The fruity fragrance of a flower |
| Benzyl carbinol (Phenylethyl Alcohol) | The light sweet fragrance of a flower |
| Furfural (Furfural) | The withered grass flavor of old leaf |
| Gaultherolin (Methyl Salicylrate) | Sweet banksia rose flavor |
| Nerolidol (Nerolidol) | The such fragrance of a flower of giving off a strong fragrance grass |
| Indoles (Indole) | The bitter blue or green fragrance that oolong tea is such |
| α-terpineol (α-Terpineol) | Blue or green dense vanilla flavored |
But,, can not reproduce the black tea fragrance of deep giving off a strong fragrance only with above-mentioned spices.
As the spices that presents black tea fragrance, for example, proposed 2-acetyl group-1-pyrrolin (patent documentation 1), 2-acetyl group-2-thiazoline (patent documentation 2) etc., but anyly can not present harmonious good black tea fragrance.
Therefore, hope that the black tea drinks obtain balanced fragranced uses spices.
The prior art document
Patent documentation
[patent documentation 1] spy opens the 2003-274857 communique
[patent documentation 2] spy opens the 2003-274858 communique
Summary of the invention
The problem that invention will solve
The purpose of this invention is to provide in the container dress black tea drinks through sterilization process, the black tea drinks that obtains balanced fragranced is used spices.
Be used to solve the means of problem
In order to solve above-mentioned problem; The result that the inventor etc. concentrate one's attention on to study finds; Contain (a) 2-acetyl group pyrazine, (b) 2-methoxyl group-3-methylpyrazine, (c) fusel oil, pure (e) vanillic aldehyde that reaches of (d) 1-octene-3-; Content ratio separately can solve above-mentioned problem for the spices composition of special ratios, thereby has accomplished the present invention.
Therefore; The present invention uses the spices composition for black tea drinks; It is characterized in that; Contain (a) 2-acetyl group pyrazine, (b) 2-methoxyl group-3-methylpyrazine, (c) fusel oil, pure (e) vanillic aldehyde that reaches of (d) 1-octene-3-, content ratio separately (a): (b): (c): (d): (e)=1: 15: 20000: 30000: 3000000 (mass ratio); And container dress black tea drinks is characterized in that, contains this black tea drinks and uses the spices composition.
The invention effect
According to the present invention, even provide in the container dress black tea drinks through sterilization process, the black tea drinks that still obtains balanced fragranced is used spices.
The specific embodiment
Below, the scheme that is used for the embodiment of the present invention product is explained.
(a) 2-acetyl group pyrazine, (b) 2-methoxyl group-3-methylpyrazine, (c) fusel oil, (d) 1-octene-3-alcohol that constitute each composition of spices composition of the present invention reach (e) vanillic aldehyde; As record in above-mentioned " known conventional techniques collection (spices) II portion food is used spices "; At field of food is general spices; Any as the reagent product, all can be easily buy from changing into industry (strain) etc. with the pure pharmaceutical worker's industry of light (strain) or Tokyo.
The spices ratio that the present invention uses as stated, is necessary it is 1: 15: 20000: 30000: 3000000 (mass ratio), but may not be this strict mass ratio, certainly, allow to be in the error range of determining instrument.
Also can add other spices in the spices composition of the present invention as required; For example, can adopt linalool, cis-3-hexenoic aldehyde, Linalool oxide, α-Zi Luotong, β-ionone, 1-menthol, acetate 1-menthyl ester, geraniol, cis-jasmone, benzyl carbinol, furfural, gaultherolin, nerolidol, indoles, α-terpineol etc.
When spices composition of the present invention uses in black tea drinks, preferably add as the dilution article, the content in black tea drinks is 0.01～1.0%, and is suitable.
Explain; Add above-mentioned spices composition as the black tea drinks that carries out the object that local flavor improves, its leaf that is based on the evergreen tea of a Theaceae (Camellia sinensis) adopts the ferment beverage of aqueous extract of resulting black tea of oxidizing ferment by conventional method.The kind of raw material tealeaves, grade, the place of production, method for making etc. are had no qualification, can directly supply with and drink, but with various material combination such as sweet taste material and/or dairy products, also can further improve hobby property.
Embodiment
Enumerate embodiment and comparative example below, the present invention more specifically is described, but the present invention is not limited by following embodiment.
Embodiment 1 and comparative example 1～5
Press the proportioning of table 2, preparation spices composition.
[table 2]
Table 2: spices composition
Embodiment 2
(Assam: Assam) 7g puts into 80 ℃ hot water 300g, and the limit is stirred the limit frequently and extracted filtration after 5 minutes, obtains black tea extract 250g black tea.After it is cooled to 30 ℃, add granulated sugar 40g, water transfers to 1000g, adds sodium acid carbonate then and regulates pH.To wherein with 0.2% add embodiment 1 preparation the spices composition, sterilization under 85 ℃ * 30 minutes conditions obtains the black tea drinks of embodiment 2.
Comparative example 6～10
Except that changing to the spices composition of embodiment 1 the spices composition of comparative example 1～5, operate equally with embodiment 2, obtain the black tea drinks of comparative example 6～10.
Test Example 1
Embodiment 2 is estimated its local flavor with the black tea drinks of comparative example 6～10.As 3.0, divide 5 grades the sample that does not add the spices composition and estimate, its local flavor is freely described.The result charges to table 3.Can know that from result of the test effect of the present invention is obvious.
[table 3]
Table 3: the evaluation result of black tea drinks
Utilize possibility on the industry
According to the present invention,, still give the black tea drinks that has obtained balanced fragranced and use spices even provide in container dress black tea drinks through sterilization process.
Claims (2)
1. black tea drinks is used the spices composition; It is characterized in that; Contain (a) 2-acetyl group pyrazine, (b) 2-methoxyl group-3-methylpyrazine, (c) fusel oil, pure (e) vanillic aldehyde, the content ratio separately (a): (b): (c): (d): (e) be 1: 15: 20000: 30000: 3000000 (mass ratio) of reaching of (d) 1-octene-3-.
2. container dress black tea drinks is characterized in that, contains the described black tea drinks of claim 1 and uses the spices composition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010284048 | 2010-12-21 | ||
| JP2010-284048 | 2010-12-21 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102550768A true CN102550768A (en) | 2012-07-11 |
| CN102550768B CN102550768B (en) | 2014-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110022060.XA Active CN102550768B (en) | 2010-12-21 | 2011-01-20 | Spices combination for black tea beverage |
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| Country | Link |
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| CN (1) | CN102550768B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019045243A (en) * | 2017-08-31 | 2019-03-22 | 小川香料株式会社 | Search method of lingering sensation imparting aroma component |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081846A (en) * | 1993-05-05 | 1994-02-16 | 哈尔滨市龙福印刷厂 | A kind of carrot tea and preparation method thereof |
| JP2001128620A (en) * | 1999-11-02 | 2001-05-15 | Ogawa & Co Ltd | Flavor for sterilization by membrane filtration |
| JP2005179328A (en) * | 2003-12-19 | 2005-07-07 | Iwamoto Shigemi | Neem bark acid benz repellent without containing agrochemical |
| CN101268867A (en) * | 2008-02-29 | 2008-09-24 | 修运强 | Electronic simulation cigarette and atomizing liquid |
| CN101347161A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Method for preparing pilose antler tea |
| WO2009031160A1 (en) * | 2007-09-07 | 2009-03-12 | Council Of Scientific & Industrial Research | An improved process for the preparation of natural vanilla extract |
-
2011
- 2011-01-20 CN CN201110022060.XA patent/CN102550768B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081846A (en) * | 1993-05-05 | 1994-02-16 | 哈尔滨市龙福印刷厂 | A kind of carrot tea and preparation method thereof |
| JP2001128620A (en) * | 1999-11-02 | 2001-05-15 | Ogawa & Co Ltd | Flavor for sterilization by membrane filtration |
| JP2005179328A (en) * | 2003-12-19 | 2005-07-07 | Iwamoto Shigemi | Neem bark acid benz repellent without containing agrochemical |
| CN101347161A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Method for preparing pilose antler tea |
| WO2009031160A1 (en) * | 2007-09-07 | 2009-03-12 | Council Of Scientific & Industrial Research | An improved process for the preparation of natural vanilla extract |
| CN101268867A (en) * | 2008-02-29 | 2008-09-24 | 修运强 | Electronic simulation cigarette and atomizing liquid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019045243A (en) * | 2017-08-31 | 2019-03-22 | 小川香料株式会社 | Search method of lingering sensation imparting aroma component |
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| Publication number | Publication date |
|---|---|
| CN102550768B (en) | 2014-07-23 |
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