CN114867355B - Green tea beverage with enhanced flavor - Google Patents
Green tea beverage with enhanced flavor Download PDFInfo
- Publication number
- CN114867355B CN114867355B CN202080090632.5A CN202080090632A CN114867355B CN 114867355 B CN114867355 B CN 114867355B CN 202080090632 A CN202080090632 A CN 202080090632A CN 114867355 B CN114867355 B CN 114867355B
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- CN
- China
- Prior art keywords
- green tea
- tea beverage
- beverage
- taste
- malic acid
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The purpose of the present invention is to provide a green tea beverage which has a rich and intense taste enhanced by adding malic acid and buckwheat alkali. The green tea beverage contains 2.7-13 mg/100mL malic acid and 0.01-0.8 mg/100mL buckwheat alkali.
Description
Technical Field
The present invention relates to a technique for enhancing the taste of green tea beverages. In particular, the present invention relates to a technique for enhancing the rich and intense taste of green tea beverages, as that of Yulu tea.
Background
With the diversification of consumer preference, the flavor differentiation and the high added value of tea beverages are expected. In particular, green tea beverages are demanded to have not only such a drinkability that they can be drunk in a large amount at one time for the purpose of supplementing water (so-called thirst quenching) but also a satisfactory feeling (also called a post-drinking addictive feeling) due to drinking as a favorite beverage such as a green tea beverage having a strong bitter taste or a green tea beverage having a strong Umami (Umami). Therefore, green tea leaves having high preference characteristics such as sweetness and umami taste are distributed and sold in a large amount.
In recent years, packaged green tea beverages capable of being drunk lightly have become mainstream. Among green tea materials, there are also strong-flavor teas like the high-grade jade dew, but from the viewpoint of yield and price, it is difficult to apply the materials to industry as materials for packaged green tea beverages, and even if such teas are used, flavor is inevitably lowered due to the specific treatment of packaged green tea beverages, for example: methods for enhancing the flavor of green tea beverages packaged in containers have been widely reported because of the occurrence of thermally degraded odor due to heat sterilization, the effect on flavor due to the addition of alkali components (baking soda, etc.) for the purpose of improving storage stability, and the like. For example, the following is reported: a method of adding a trace amount of (Z) -3-hexen-1-ol or indole to give a feeling of addiction to a green tea beverage after drinking (patent document 1); a method of adding a tea extract, in which the dry solids content, the total lipid mass, the phospholipid mass, and the ethanol concentration are adjusted so as to be in a specific ratio, to a tea extract to thereby enhance texture and aroma (patent document 2); a method for imparting or enhancing a flavor or a taste rich by using a specific component of an extract of tea extracted with water and/or a water-soluble organic solvent (patent document 3); a method of improving the feel of tea leaves and enhancing the feel of the taste and the texture of the tea beverage by heating the treated product at a high temperature using a tea extract (patent document 4).
Further, patent document 5 discloses the following: the flavor called fullness, texture, tea feel and fermentation feel is enhanced by adding 2-mercapto-3-methyl-1-butanol into the sugar-containing black tea beverage, so that the black tea beverage capable of strongly sensing the rich feel is obtained. Patent document 6 discloses the following: to enhance a novel tea flavor by blending malic acid and tartaric acid into a tea beverage, it has been reported that, specifically, a combination of malic acid and tartaric acid gives off-flavor and improves the black tea feel of the beverage, and by adding the combination to a sugar-containing black tea beverage, a black tea beverage having a strong black tea feel and astringency is obtained.
Patent literature
Patent document 1: japanese patent laid-open No. 2008-148605
Patent document 2: japanese patent application laid-open No. 2019-140930
Patent document 3: japanese patent laid-open publication No. 2005-137286
Patent document 4: japanese patent laid-open publication No. 2013-252111
Patent document 5: japanese patent application laid-open No. 2018-201348
Patent document 6: japanese patent application laid-open No. 2015-159796
Disclosure of Invention
The invention aims to provide a method for enhancing the taste of green tea beverage. Further, the present invention aims to provide a green tea beverage (particularly a packaged green tea beverage) having an enhanced taste.
The present inventors have made intensive studies to solve the above problems, and as a result, have found that the taste of a green tea beverage can be enhanced by adding a small amount of malic acid and buckwheat alkali to the green tea beverage, thereby completing the present invention.
The invention is not limited thereto and includes the following forms:
[1] a method for enhancing the taste of a green tea beverage, characterized in that it comprises 2.7-13 mg of malic acid per 100mL of beverage and 0.01-0.8 mg of buckwheat alkali per 100mL of beverage.
[2] A green tea beverage is characterized in that 2.7-13 mg of malic acid is blended per 100mL of beverage and 0.01-0.8 mg of buckwheat alkali is blended per 100mL of beverage.
[3] A method for producing a green tea beverage, characterized by comprising a step of adding 2.7-13 mg of malic acid per 100mL of the beverage and 0.01-0.8 mg of buckwheat alkali per 100mL of the beverage.
The present invention provides a green tea beverage having enhanced flavor by a simple method of adding a trace amount of malic acid and buckwheat alkali.
Detailed Description
Green tea beverage
The present invention relates to green tea beverages. The green tea beverage of the present invention is a beverage prepared by blending green tea leaf extracts, and specifically, the following general term of green tea leaf extracts is blended: tea leaves classified as unfermented teas (e.g., decocted tea, guava, ground tea, kettle-decocted tea, stem tea, stick tea, bud tea, etc.) selected from tea leaves of Camellia (Camellia sinensis) (e.g., small leaf tea (c.sinensis var. Sinense) (including longissima), puer tea (c.sinensis var. Assamica) and the like, and their hybrid species are extracted with water, hot water or an aqueous solution to which an extraction aid is added. As the extraction method, for example, known methods such as kneading extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction and the like can be used. The extraction conditions are not particularly limited, and may be appropriately selected according to the extraction method.
As a preferred embodiment of the green tea beverage of the present invention, a beverage containing green tea extract as a main component is exemplified. Here, the beverage containing green tea extract as a main component is a beverage in which a table related to green tea such as "green tea" and "green tea extract" is recorded in the upper position of a material identifier indicated by the japanese food identifier (filed in the year of year 2015) of 4. Preferably, the green tea-related indicia in the raw material identifier is expressed as beverage 1 or beverage 2, more preferably as beverage 1.
The baked tea beverage prepared from baked tea obtained by baking the above-mentioned tea leaves classified as unfermented tea with intense fire has unique aroma due to baking, and is low in catechins and amino acids, and therefore has a refreshing taste when entering the mouth. The green tea beverage according to the present invention is a green tea beverage which gives a rich and intense taste like jade dew, but since the baked tea beverage is characterized by a fresh taste, the demand for giving a rich and intense taste is low. In a preferred embodiment, the tea beverage according to the present invention is not a roast tea beverage. Examples of the baked tea beverage include: a liquid consisting only of an extract of roasted tea leaves; mixing the extract of baked tea with the liquid of the extract of unbaked green tea; or a liquid to which an additive is added to these liquids. The term "mainly containing an extract of roasted tea leaves" means that the concentration of the solid content derived from the extract of roasted tea leaves is 80% by mass or more, preferably 90% by mass or more, based on the total solid content concentration of the extract.
The green tea beverage according to the present invention is a green tea beverage having enhanced flavor (heavy feeling) like a jade dew. In general, the taste is mainly composed of five flavors of sweet taste, sour taste, bitter taste, salty taste, and umami taste, and it is known that the taste of green tea beverage is greatly affected by umami taste and bitter taste. The "taste enhancement" as used herein refers to enhancement of the overall heavy sensation (also referred to as texture) that is composed of the umami taste and bitter taste of a green tea beverage, and the "taste-enhanced green tea beverage" refers to a green tea beverage having the unique umami taste and bitter taste, i.e., "rich and intense taste" as that of Yulu tea. By using the taste enhancement method of the present invention, even a green tea beverage prepared by brewing with low-grade tea leaves, for example, can be enhanced in the sense of thickness, and can be brought close to a green tea beverage having a rich and intense taste as a Yulu tea.
Malic acid
One of the essential active ingredients of the flavour enhancing method of the present invention is malic acid (malic acid). Malic acid, also known as 2-hydroxysuccinic acid (2-hydroxybutanedioic acid), is an organic compound classified as a hydroxy acid (CAS registry number: 6915-15-7), and is used as a sour agent for beverages and foods because it has a sour taste that is pleasant.
As a method for enhancing taste of a green tea beverage according to the present invention, malic acid as a taste enhancer is added to a green tea beverage. The source of malic acid is not particularly limited as long as it is a substance commonly used in the food and beverage field, and may be, for example, a chemical product, a natural source substance, a form of a natural source substance, or any of a purified product, a crude purified product, an extract, and the like. Examples of the malic acid-containing plant include: fruits such as apples, grapes, pears, bananas, cherries, guava, strawberries, pomegranates, vegetables such as tomatoes and plums, and various tea leaves. Among them, from the viewpoint of flavor, tea extracts are preferably used as natural sources. Examples of the tea leaves containing malic acid include green tea leaves and mulberry leaf tea. Since the proportion of malic acid is high in terms of content and the effect on the sour taste of green tea beverage is small, it is more preferable to use an organic acid in the extract of mulberry leaf tea.
In the flavor enhancement method of the present invention, the flavor enhancement method is formulated so as to contain 2.7 to 13mg of malic acid per 100mL of green tea beverage. It is known that when the malic acid content in a green tea extract (also called green tea extract) is at a moderate concentration, the green tea extract exhibits a sweet taste, and the threshold is 400mg/L (=40 mg/100 mL) (Japanese tea research report 93:26-33,2002). In the present invention, the use of a small amount of malic acid in combination with buckwheat alkali described later can provide a green tea beverage with a taste enhancing effect. When the malic acid content per 100mL of green tea beverage is less than 2.7mg, the effect of enhancing the taste is insufficient, and on the other hand, when it is more than 13mg, the sour taste of malic acid itself is easily perceived as a heterogeneous flavor of green tea beverage. The lower limit of the malic acid content per 100mL of green tea beverage is preferably 2.8mg or more, more preferably 3mg or more. The upper limit of the malic acid content per 100mL of the green tea beverage is preferably 12mg or less, more preferably 10mg or less. The malic acid content of the green tea beverage can be measured by high performance liquid chromatography (HPLC method).
Buckwheat alkali
In the method for enhancing taste of the present invention, in addition to the above-mentioned malic acid as an essential active ingredient, a buckwheat alkali as an active ingredient is added. Fagomine (Fagomine) is a plant alkaloid isolated from seeds of Fagopyrum esculentum Moench (Fagopyrum esculentum), and is also known as 1,2,5-Trideoxy-1, 5-epiamino-D-xylose-hexitol (CAS registry number 53185-12-9). The source of the buckwheat alkali used in the present invention is not particularly limited as long as it is a substance generally used in the food and beverage field, and may be, for example, a chemical synthetic product, a natural source substance, a form of a natural source substance, or any of a purified product, a crude purified product, an extract, and the like.
In the flavor enhancement method of the present invention, the flavor enhancement method is formulated so as to contain 0.01 to 0.8mg of buckwheat alkali per 100mL of green tea beverage. By using buckwheat alkali in combination, a higher flavor enhancing effect can be obtained than in the case of using each of the buckwheat bases alone. The lower limit of the content of buckwheat alkali per 100mL of green tea beverage is preferably 0.02mg or more, more preferably 0.03mg or more. Since the flavor of the buckwheat alkali itself affects the flavor of the green tea beverage, the upper limit of the content of the buckwheat alkali is preferably 0.6mg or less, more preferably 0.5mg or less per 100mL of the green tea beverage. The content of buckwheat alkali in the beverage can be measured by adopting a liquid chromatography-mass spectrometry (LC-MS/MS).
The invention can effectively enhance the whole thick sense of the delicate flavor and the bitter taste of the green tea beverage by adding the malic acid and the buckwheat alkali into the green tea beverage. From the viewpoint of the significance of the taste enhancement effect of the present invention, it is preferable that the green tea beverage contains predetermined amounts of the umami component and the bitter component. In particular, if the umami component and the bitter component from green tea leaves are contained, the complex taste like green tea is enhanced. The content of malic acid and buckwheat alkali is not particularly limited, and the weight ratio of malic acid to buckwheat alkali may be, for example, 5 to 210 or 10 to 100.
Theanine, which is an amino acid component, is exemplified as an umami component derived from green tea leaves. In addition, caffeine and catechins are examples of bitter components derived from green tea leaves. Here, catechins are known as astringent components, but in the present specification, they are classified as one of bitter components constituting a heavy feel of a green tea beverage. Theanine, caffeine and catechins are usually components contained in the extract of green tea leaves, but these components may be added depending on the desired effect.
When theanine is added, any of L-theanine, D-theanine and DL-theanine may be used. However, among them, L-theanine is preferably used because L-theanine is allowed to be used as a food additive for foods and the like and is easily utilized from the viewpoint of cost. The theanine may be in the form of a purified product, a crude product, an extract, or the like, and for example, a green tea extract may be used. As a commercial product of theanine, for example, solani (registered trademark of japan, sunthenine) can be listed. When theanine is added, the amount of theanine added can be determined based on the theanine content in the beverage.
The theanine content is preferably 0.2 to 15mg per 100mL of green tea beverage. The lower limit of theanine is more preferably 0.5mg or more, and still more preferably 1mg or more per 100mL of green tea beverage, from the viewpoint of remarkable effect. In addition, when the green tea beverage is a packaged green tea beverage subjected to heat sterilization, if the theanine content is more than 15mg per 100mL of green tea beverage, a heat deterioration odor is liable to occur, and the effect of the present invention is impaired. The upper limit of the theanine content is more preferably 13mg or less per 100mL of green tea beverage, and still more preferably 10mg or less. Theanine content in the beverage can be determined by amino acid automatic analysis.
The caffeine is not particularly limited as long as it has a quality usable in a beverage, and may be any of purified products, crude purified products, extract (green tea extract) and the like which can be used as food additives. The amount of caffeine added can be determined based on the amount of caffeine in the beverage. The lower limit of the caffeine content is preferably 0.1mg or more, more preferably 0.5mg or more, and even more preferably 1mg per 100mL of green tea beverage, from the viewpoint of remarkable effect. The upper limit is preferably 30mg or less, more preferably 25mg or less, and even more preferably 20mg or less per 100mL of green tea beverage. The caffeine content in the beverage can be measured by HPLC method.
In a preferred embodiment, the green tea beverage of the present invention contains catechins, and contains a gallate type catechin or a non-gallate type catechin. The green tea beverage of the present invention may contain at least 1 of the above 8 types. The catechins herein refer to a general term for combining non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin with gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. When catechins are added to a green tea beverage, the quality of catechins usable in the beverage is not particularly limited, and, for example, the catechins may be in any form of purified products, crude purified products, extract (green tea extract) and the like which can be used as food additives. When catechins are added, the addition amount thereof can be determined according to the content of catechins in the beverage. In the present invention, the content of catechins is preferably 5mg or more, more preferably 7mg or more, and still more preferably 10mg per 100mL of green tea beverage. The upper limit is preferably 60mg or less, more preferably 55mg or less, and still more preferably 49mg or less. The catechin content in the beverage can be measured by HPLC method.
As described above, a green tea beverage containing predetermined amounts of malic acid and buckwheat alkali, theanine as an umami component, and caffeine and catechins as a bitter component is one of preferred embodiments of the green tea beverage of the present invention having enhanced taste. Specifically, it is a green tea beverage containing 2.7 to 13mg malic acid, 0.01 to 0.8mg buckwheat alkali, 0.2 to 15mg theanine, 0.1 to 30mg caffeine and 5 to 60mg catechins per 100mL beverage.
In the green tea beverage of the present invention, various additives may be blended as required as long as the above-described components do not deviate from the target range expected in the present invention. As various additives, for example, antioxidants, pigments, emulsifiers, preservatives, vitamins, extracts, fragrances and the like may be used alone or in combination.
The green tea beverage of the present invention preferably has a pH of 5.0 to 7.0, more preferably 5.5 to 6.5. When the beverage is acidic, especially at a pH of less than 5, the sourness results in a taste similar to green tea being perceived relatively weakly, and thus the taste enhancement effect of the present invention is not perceived. The pH of the beverage can be suitably adjusted using a pH adjuster such as sodium bicarbonate or sodium hydroxide. The pH of the beverage can be measured at 20℃using a commercially available pH meter.
The green tea beverage of the present invention may be in the form of a packaged green tea beverage. In general, the taste of the green tea beverage is hardly perceived when the green tea beverage is drunk at room temperature or lower than when the green tea beverage is drunk at room temperature or lower, and the taste of the green tea beverage is sufficiently perceived when the green tea beverage is drunk as a packaged green tea beverage in a temperature range of room temperature or lower because the taste of the green tea beverage to which malic acid and buckwheat base are added is enhanced. Further, the green tea beverage packaged in a container is reduced in flavor due to a special treatment (heat sterilization treatment or pH adjustment treatment via alkali salt) at the time of production, but the green tea beverage of the present invention has the following advantages: the taste is enhanced, so that the taste of the green tea beverage can be sufficiently perceived even when the green tea beverage is produced as a packaged green tea beverage. In this way, the packaged green tea beverage is one of preferred embodiments of the present invention from the viewpoint of the significance of the effect.
As the container for containing the green tea beverage, a known container can be used, similar to a general beverage, and for example, a resin container, a metal container, a paper container, a glass container, or the like can be preferably used. In one embodiment, the green tea beverage is provided in a sealed form by filling a molded container (i.e., PET bottle) made of polyethylene terephthalate as a main component, a metal can, a paper container formed by compounding a metal foil or a plastic film, a bottle, or the like. The volume of the green tea beverage of the present invention is not particularly limited, and may be, for example, 100 to 3000mL, preferably 350 to 2000mL, or 500 to 1000mL.
Examples
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In addition, in the present specification, unless specifically stated otherwise, numerical ranges are recited as inclusive of the endpoints thereof.
Quantification of the ingredients
(1) Malic acid
The sample solution was diluted with distilled water (Fuji photo-Pachy film and Wako pure chemical industries, ltd.) appropriately, and 2ml of the diluted solution was centrifuged with a centrifugal filter (Ultrafree-CL GV, pore size 0.22 μm, manufactured by Merck) to obtain a filtrate as an analysis sample. The following method is adopted for quantification: MS Range was set from the analysis results of LC/MS, and chromatograms were drawn and quantified by standard curve or internal standard methods using the area of the detected peak. The apparatus and conditions used are as follows.
High performance liquid chromatography: 1290 Infinicity II (manufactured by Anjie Lun technology)
Chromatographic column: ACQUITY UPLC HSS PFP 1.8 μm, 2.1X1150 mm (Waters), 2 in series
Column temperature: 40 DEG C
Mobile phase: (A) 0.1% formic acid aqueous solution (LC/MS, thermo Fisher Scientific), acetonitrile (LC/MS, fuji film and light purity chemical)
Mobile phase gradient conditions: 0% B (0-4 min) →35% B (14.5 min) →95% B (17.5-19.5 min), equilibration wait time 3.5 min
Flow rate: 0.3 mL/min
Loading amount: 2 mu L
Post column treatment: after elution on the column, acetonitrile (for LC/MS, manufactured by fuji film and photoplethysmography) was pooled at 0.1 mL/min and introduced into a mass spectrometer.
Mass spectrometer: q Exactive Focus LC-MS/MS system (Thermo Fisher Scientific)
Ionization mode: HESI (ionization heating electrospray)
Ionization partial conditions: sheath gas flow (Sheath gas flow rate), auxiliary gas flow (Aux gas flow rate) 10, purge gas flow (Sweep gas flow rate) 0, electrospray voltage (Spray voltage pos) 3.50/neg 2.50.sub.kV, capillary temperature (cavity temp) 200 ℃, S-Lens RF level (S-Lens RF level) 50.0, auxiliary gas heating temperature (Aux gas heater temp) 300 DEG C
Mass spectrometry partial conditions: scanning measurements were performed by electrostatic field Orbitrap (orbit) for 18.0 minutes (Duration time), polarity switching Resolution (Polarity swithcing, resolution) 35000, automatic gain control target (AGC target): 3e6, scanning range m/z 70-850
Flow divider valve (Divert valve): waste liquid line (0-1 min), MS line (1-17.99 min)
The following ions were used as the quantitative ions: malic acid m/z 133.01425 (cathode). Retention time was confirmed by analysis of standard substances. The MS range is set to 5 to 10ppm, and when there is a mass shift, the m/z of the above quantitative ion can be appropriately moved.
In addition, even when the above-described ion is used, the automatic gain control target (AGC target) may be changed or the SIM mode may be used, even if the peak shape or sensitivity is poor.
(2) Buckwheat alkali
Analysis of the buckwheat alkali in green tea beverage was performed by liquid chromatography-mass spectrometry (LC-MS/MS). The green tea beverage may be concentrated under reduced pressure as needed for analysis.
LC-MS/MS measurement conditions
Chromatographic column: TSKgel Amide-80, phi 4.6mm×250mm, particle size 5 μm
Mobile phase: water, acetonitrile and acetic acid mixed solution
Flow rate: 1.0mL/min
Column temperature: 40 DEG C
Ionization method: electrospray (positive ion detection mode)
Set mass number (m/z): 147.9 to 85.9
(3) Theanine (theanine)
Theanine was measured by amino acid automatic analysis.
Model: JCL-500/V2 (Japanese electronics)
Chromatographic column: LCR-6, phi 4 mm. Times.120 mm (Japanese electronics)
Mobile phase: lithium citrate buffer (P-12 to P-15, P-21) (Japanese electronics)
Reaction solution: ninhydrin chromogenic solution kit-II for Japanese electronics (Fuji film and light purity)
Flow rate: mobile phase 0.50ml/min, reaction solution 0.30ml/min
Measurement wavelength: 570nm
(4) Catechin
The green tea beverage was filtered through a filter (0.45 μm) and quantified by HPLC (high performance liquid chromatography) using a standard substance (standard substance). Catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate (chestnut Tian Gao purity reagent) were used for the quantification of catechin.
(conditions for HPLC measurement)
HPLC apparatus: TOSOH HPLC System LC 8020model II
Chromatographic column: TSKgel ODS80T sQA (4.6 mm. Times.150 mm)
Column temperature: 40 DEG C
Mobile phase a: water/acetonitrile/trifluoroacetic acid (90/10/0.05)
Mobile phase B: water/acetonitrile/trifluoroacetic acid (20/80/0.05)
Detection: UV275nm
Loading amount: 20 mu L
Flow rate: 1mL/min.
Gradient program:
experiment 1: green tea beverage production and evaluation (reference example)
Malic acid (manufactured by Iwaki, purity 99%) was added to a green tea beverage (sample 1-1) prepared from raw material tea leaves mainly decocted with mild fire, to obtain a green tea beverage containing malic acid in the content shown in table 1. The green tea beverage in this experiment contained 5mg theanine, 10mg caffeine and 33mg catechins per 100 mL. Sodium bicarbonate was added to adjust the pH of each green tea beverage to about 6.
For the obtained green tea beverage, sensory evaluation was performed on the feeling of heaviness (rich and intense taste) by 5 professional panelists. The results of each panelist were evaluated based on the criteria described below using sample 1-1 as a control, and the panelist was again free to discuss and then evaluate the results with integer values under the consensus of the panelists. The heavy feel of green tea beverages is perceived as a whole composed of umami taste, bitter taste, and the like, and is evaluated from the main point of view of "rich and intense taste" as that of Yulu tea.
Score 4: enhancement effect of perceived heavy feeling
3 points: enhancement effect of perceived heavy feeling
Score 2: slightly perceiving the enhancement effect of the thick sense
Point 1: no enhancement effect of the heavy sensation was perceived (heavy sensation equivalent to sample 1-1)
The sensory evaluation results are shown in table 1. The following can be confirmed: by adding malic acid into green tea beverage, good thick feel is increased, and the green tea beverage has rich and intense taste and enhanced taste. In addition, samples 1 to 15 having a malic acid content of 15mg/100mL have a taste enhancing effect, but the fruit-like sour taste of malic acid itself is strongly perceived, and thus the preference as a green tea beverage is impaired. The samples 1 to 13 and 1 to 14 were the same in the thick feel evaluation scores, but the panelists also slightly perceived the sour taste of malic acid in the samples 1 to 14.
TABLE 1
Experiment 2: manufacture and evaluation of Green tea beverages
To samples 1 to 3 having a malic acid content of 2.7mg/100mL used in experiment 1, buckwheat alkali (purity 98% by Funakoshi) was added in the form of the contents shown in the following table, to thereby produce a green tea beverage containing malic acid and buckwheat alkali.
Sensory evaluation was performed in the same manner as in experiment 1, and the results are shown in table 2. If the buckwheat alkali is added to the green tea beverage, the green tea beverage can give a good-quality bitter taste with a better aftertaste, and the feeling of fullness is enhanced than if only malic acid is added. In addition, samples 2 to 6 having a buckwheat alkali content of 1mg/100mL have a taste enhancing effect, but the unpleasant taste of buckwheat alkali is perceived, and thus the preference as a green tea beverage is impaired. Samples 2-4 and 2-5 were evaluated with the same score, but the panelists also perceived slightly the offensive taste of Fagopyri Esculenti in samples 2-5.
TABLE 2
Experiment 3: green tea beverage production and evaluation (reference example)
To a green tea beverage (sample 3-1) prepared mainly from a hard fire-decocted tea, malic acid (purity: 99% manufactured by Iwaki) was added to obtain a green tea beverage containing malic acid in the amounts shown in the following table. The green tea beverage in this experiment contained 1.1mg theanine, 18mg caffeine and 46mg catechins per 100 mL. Sodium bicarbonate was added to adjust the pH of each green tea beverage to about 6.
The obtained green tea beverage was subjected to sensory evaluation in the same manner as in experiment 1, using sample 3-1 as a control.
The sensory evaluation results are shown in table 3. As in experiment 1, the addition of malic acid to a green tea beverage increased a good feeling of tartness, and the green tea beverage had a rich and intense taste and was enhanced in flavor. In addition, samples 3 to 9 having a malic acid content of 15mg/100mL have an effect of enhancing taste, but perceived a fruity sour taste of malic acid itself, and impaired preference as a green tea beverage.
TABLE 3
Experiment 4: green tea beverage production and evaluation (reference example)
To a green tea beverage (sample 4-1) using the jade dew as a raw material tea leaf, malic acid (manufactured by Iwaki, purity 99%) was added to prepare a green tea beverage containing malic acid in the content shown in table 4. The green tea beverage in this experiment contained 13.2mg theanine, 18mg caffeine and 34mg catechins per 100 mL. Sodium bicarbonate was added to adjust the pH of each green tea beverage to about 6.
Sensory evaluation was performed in the same manner as in experiment 1, with respect to the flavor of the prepared green tea beverage, using sample 4-1 as a control. The sensory evaluation results are shown in table 4. The taste is enhanced by adding malic acid to green tea beverage.
TABLE 4
Experiment 5: manufacture and evaluation of Green tea beverages
A green tea beverage (samples 5-1 and 5-2) containing malic acid and buckwheat alkali was prepared by adding 0.01mg/100mL of buckwheat alkali (purity 98% by Funakoshi) to samples 3-8 of experiment 3 and 4-4 of experiment 4.
Sensory evaluation was performed using green tea beverage without malic acid and buckwheat alkali as a control, and was evaluated in the following manner: the same sense of thickness is ±while the sense of thickness is enhanced to +, while the sense of thickness is significantly enhanced to ++. The evaluation results of the 5 professional judges are freely discussed by the staff members, and the evaluation results are obtained under the consensus of the staff members.
The results shown in the following table clearly demonstrate that the heaviness is significantly enhanced by the combination of malic acid and buckwheat base.
TABLE 5
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Claims (3)
1. A method for enhancing the taste of a green tea beverage, characterized in that it comprises 2.7-13 mg of malic acid per 100mL of beverage and 0.01-0.8 mg of buckwheat alkali per 100mL of beverage.
2. A green tea beverage, characterized in that 2.7-13 mg of malic acid is blended per 100mL of beverage and 0.01-0.8 mg of buckwheat alkali is blended per 100mL of beverage.
3. A method for producing a green tea beverage, characterized by comprising a step of adding 2.7-13 mg of malic acid per 100mL of the beverage and 0.01-0.8 mg of buckwheat alkali per 100mL of the beverage.
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| WO2021132054A1 (en) | 2021-07-01 |
| JP6745969B1 (en) | 2020-08-26 |
| CN114867355A (en) | 2022-08-05 |
| JP2021106522A (en) | 2021-07-29 |
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