CN115297733A - Matcha flavor imparting agent and green tea beverage containing the same - Google Patents
Matcha flavor imparting agent and green tea beverage containing the same Download PDFInfo
- Publication number
- CN115297733A CN115297733A CN202180021126.5A CN202180021126A CN115297733A CN 115297733 A CN115297733 A CN 115297733A CN 202180021126 A CN202180021126 A CN 202180021126A CN 115297733 A CN115297733 A CN 115297733A
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- CN
- China
- Prior art keywords
- green tea
- zinc
- beverage
- matcha
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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 invention provides a matcha flavor imparting agent which can enhance the flavor of matcha without increasing the amount of matcha used. Further, green tea beverage containing matcha with enhanced matcha flavor is provided. The flavor of matcha can be enhanced by adding a predetermined amount of zinc to ground tea leaves such as matcha.
Description
Technical Field
The present invention relates to a matcha flavor-imparting agent capable of enhancing the flavor of pulverized tea leaves such as matcha. Further, the present invention relates to a green tea beverage in which the flavor of pulverized tea leaves is enhanced.
Background
Green tea leaves such as Yulu tea, decocted tea, and Mucha tea are prepared by steaming or parching green tea leaves, heating, kneading while drying to obtain crude tea, sieving, and extracting with warm water to obtain green tea beverage. On the other hand, matcha is prepared by steaming raw tea leaves obtained by light-shielding cultivation, immediately (without kneading the steamed leaves), drying, micronizing with stone mortar, adding a small amount of hot water thereto, and stirring with a tea pot, and is available as concentrated tea or light tea for human consumption. Also, "green tea (powdered sugar-added tea)" comprising matcha and white sugar and being stirred with hot water or milk for human consumption is known.
In recent years, the market for packaged green tea beverages that can be distributed at room temperature has been expanding due to an increase in health awareness of the functionality of green tea beverages. The packaged green tea beverage has a significantly reduced flavor inherent to green tea due to heat sterilization, and also has a reduced body taste and sweetness inherent to green tea beverages. Therefore, various methods have been proposed for improving the flavor of green tea beverages by using ground tea leaves such as matcha. Examples of such methods include: a method of mixing a specific amount of glyceroglycolipid with powdered tea containing micronized matcha having a particle size of 2 μm or less at a high concentration to enhance the flavor diffusion of the micronized matcha (patent document 1); a method of obtaining a green tea beverage that can sufficiently taste the richness and the deep taste of ground tea leaves by reducing the granular sensation derived from tea leaf particles by adding acetaldehyde or linalool to a green tea beverage containing ground tea leaves having a particle size of 10 to 80 μm (patent documents 2 and 3); a method of reducing a granular sensation derived from tea particles contained at a high concentration by adjusting the theanine and/or glutamic acid concentration to a specific range (patent document 4), and the like.
A beverage containing pulverized tea such as Matcha has the advantage of being capable of taking tea components (oil-soluble components) which cannot be extracted with hot water. However, since oil-soluble components that cannot be extracted with hot water are very sensitive to light, oxygen, heat, and the like, there is a problem that a beverage using ground tea leaves such as matcha is extremely likely to change color. Therefore, various techniques for maintaining green color using divalent metal ions have been proposed. Examples include: a method of maintaining the green color of a green beverage containing a ground barley leaf and green tea, etc., by using zinc and vitamins in combination (patent document 5); a method for producing a green juice beverage packed in a container, which comprises adding about 5 to 50ppm of a metal ion selected from the group consisting of copper ion and zinc ion to green leaves such as kale, barley young leaf, wheat young leaf, angelica keiskei leaf, and mulberry young leaf as a raw material, thereby maintaining vivid green color and reducing unpleasant taste peculiar to green juice (patent document 6); a method in which zinc ions and/or copper ions are added to a green tea extract in the form of at least one selected from metal yeast, gluconate, sulfate and the like to replace the metals in the extract with the zinc ions and copper ions, thereby obtaining a tea beverage having a high degree of greenness (patent document 7).
Patent document
Patent document 1: japanese patent laid-open No. 2014-68636
Patent document 2: japanese patent laid-open publication No. 2018-139581
Patent document 3: japanese laid-open patent publication No. 2018-139582
Patent document 4: japanese patent laid-open publication No. 2017-000071
Patent document 5: japanese unexamined patent publication No. 2014-54200
Patent document 6: japanese patent laid-open publication No. 2009-165439
Patent document 7: japanese patent laid-open publication No. 2005-333862
Disclosure of Invention
When the taste of matcha is to be improved in a green tea beverage containing matcha, it is difficult to industrially use matcha in a high concentration as a raw material for reasons of production or price. In addition, in the case of using high-concentration matcha, the ease of drinking as a beverage is impaired due to the presence of a foreign body sensation or a granular sensation caused by the water-insoluble solid content, and therefore it is difficult to use a content capable of enhancing the flavor.
The invention aims to provide a matcha flavor endowing agent which can enhance the flavor of matcha without increasing the using amount of matcha. Further, the present invention aims to provide a green tea beverage containing matcha with enhanced matcha flavor.
The present inventors have conducted intensive studies to solve the above problems, and as a result, have found that the taste of matcha can be enhanced by adding a predetermined amount of zinc to ground tea leaves such as matcha, and have completed the present invention.
The present invention includes the following embodiments, but is not limited thereto.
[1]
A matcha flavor-imparting agent characterized by containing zinc as an active ingredient.
[2]
The matcha flavor-imparting agent according to [1], which is characterized by being used for enhancing the taste of a green tea beverage.
[3]
A green tea beverage characterized by containing a zinc source, a green tea leaf extract and pulverized tea leaves and satisfying the following (A), (B) and (C):
(A) The zinc content in the beverage is 0.08-4 mg/100mL;
(B) The absorbance of the beverage at 680nm is 0.08-0.85;
(C) The pH value of the beverage is 5-7.
[4]
The green tea beverage according to [3], wherein the pulverized tea leaves are matcha.
[5]
The beverage according to [3] or [4], wherein the concentration of the catechins is 40mg/100mL or less.
[6]
The beverage according to any one of [3] to [5], which is characterized by adding 0.001g/100mL to 0.1g/100mL of the pulverized tea leaves.
[7]
The green tea beverage according to any one of [3] to [6], wherein the zinc source is a water-soluble salt of zinc or a zinc-rich yeast.
[8]
The green tea beverage according to [7], wherein the zinc source is a zinc-rich yeast extract containing 4% by mass or more of zinc.
[9]
The green tea beverage according to [8], wherein the zinc source is a zinc-rich yeast extract containing 4% by mass or more of zinc, and the beverage has an absorbance at 680nm of 0.08 to 0.85.
[10]
The green tea beverage according to any one of [3] to [9], which is sterilized by heating.
[11]
The green tea beverage according to [10], which is a heat-sterilized packaged green tea beverage.
[12]
The green tea beverage according to any one of [7] to [11], which is characterized by comprising a water-soluble salt of zinc or a zinc-rich yeast, a green tea leaf extract, ground tea leaves, ascorbic acid or a salt thereof, and an alkali metal salt for adjusting pH.
[13]
A method for producing a green tea beverage containing a green tea leaf extract and pulverized tea leaves, comprising:
(A) Adjusting the zinc content in the beverage to 0.08-4 mg/100mL by using a zinc source;
(B) Adjusting the absorbance of the beverage at 680nm to 0.08-0.85; and the number of the first and second groups,
(C) Adjusting the pH of the beverage to 5 to 7.
According to the present invention, a green tea beverage can be provided in which the richness and sweetness of ground tea leaves such as matcha are enhanced, although the amount of ground tea leaves used is reduced.
Detailed Description
(Matcha flavor-imparting agent)
The present invention is characterized by using a matcha flavor-imparting agent containing zinc (Zn) as an active ingredient. In the present invention, by containing zinc in addition to the ground tea leaves such as matcha, the full flavor of the ground tea leaves having refreshing bitterness, sweetness and aroma can be imparted or enhanced. When matcha is used as the ground tea leaves, a taste which spreads slowly and a thick and deep taste (also referred to as "mellow taste" in the present specification) when the tea is made thick can be imparted or enhanced. In the present specification, the full flavor of the pulverized tea leaves, which has both fresh bitterness, sweetness and aroma, and the deliciousness which spreads slowly, and the rich and deep flavor of the dark tea leaves are collectively referred to as "green tea flavor".
Here, the term "pulverized tea leaves" as used herein means green tea leaves such as matcha, decocted tea, guancha, and yulu which are powdered. The particles are composed of water-insoluble particles, and the shape is not particularly limited, and may contain fibers. The pulverized tea can be used in 1 kind or multiple kinds. The ground tea leaves are not particularly limited in the grinding method (wet grinding, dry grinding) or the type of the grinder (stone mortar, mill, stirrer, homogenizer, line mixer, rotary emulsifier, grinder, chopper, beater filter, etc.), and can be produced by a method known in the art.
The particle size of the pulverized tea leaves is preferably 90 cumulative% particle size (D) from the viewpoint of the significance of the effect 90 ) Is 1 to 80 μm, more preferably 10 to 70 μm, still more preferably 20 to 60 μm, and yet more preferably 25 to 50 μm. Here, the 90% cumulative particle diameter (D) 90 ) Means D measured by a laser diffraction particle size distribution measuring apparatus 90 The particle diameter of the resin composition (1) is 90% in terms of volume fraction from the smaller side of the particles.
The zinc in the present invention is not particularly limited as long as it is added in a form usable in foods. The matcha flavor-imparting agent of the present invention may contain, as a zinc source, a water-soluble salt of zinc such as gluconate, sulfate, zinc chloride or citrate, or a zinc-rich yeast. In particular, in the case of using zinc-rich yeast, water-soluble components derived from yeast other than zinc act additively or synergistically with zinc, and the flavor of the pulverized tea leaves can be enhanced. The case of using zinc-rich yeast is one example of a preferred embodiment of the present invention. Here, the zinc-rich yeast refers to a yeast containing 2 mass%, preferably 3 mass%, more preferably 4 mass% or more of zinc by adding zinc at the stage of culturing baker's yeast, brewer's yeast, or the like. In the present specification, "zinc-rich yeast" includes water-insoluble zinc-rich yeast containing live or dead cells of zinc-rich yeast, and zinc-rich yeast extract obtained by treating zinc-rich yeast with enzyme, hot water, or the like to extract a useful yeast component (such as zinc). Examples of commercially available products include edible yeasts (containing zinc) such as zinc yeast (manufactured by GROW), mineral yeast-Zn (manufactured by oriental yeast japan), and zinc yeast (manufactured by Bio Springer). When a water-insoluble zinc-rich yeast is used, it is preferable to remove water-insoluble components from the beverage by a solid-liquid separation method such as filtration from the viewpoint of flavor and taste.
Therefore, the matcha flavor-imparting agent of the present invention contains or is composed of a water-soluble salt of zinc as one embodiment. In another embodiment, the matcha flavor-imparting agent of the present invention comprises or consists of a zinc-rich yeast.
The matcha flavor-imparting agent of the present invention may be formulated together with a zinc source and a food acceptable carrier. The matcha flavor imparting agent of the present invention can be added to various foods to impart or enhance the matcha flavor, and is particularly suitable for enhancing the taste of green tea beverages. For example, the matcha flavor-imparting agent of the present invention is suitable as a flavor enhancer for a packaged green tea beverage that has been sterilized by heat. Here, the green tea beverage as used herein refers to a beverage containing, as a main component, a green tea extract obtained by extracting green tea leaves with an aqueous solution to which water or hot water and an extraction aid are added. Green tea leaves, which are used as an extraction material, also include Yutakamidori (yutakamii, japanese: 12422123831236312415, 1239312426), ozygur (okumidi 12312415), yamin 123123601231231236012415, yamadori, japanese: 123124123124123123124123123123123123123123123123123123123123123123123625. The green tea beverage to which the matcha flavor-imparting agent of the present invention is added preferably contains pulverized tea leaves such as matcha. The green tea beverage to which the matcha flavor-imparting agent of the present invention is added preferably contains pulverized tea leaves such as matcha and has an absorbance at 680nm of 0.08 to 0.85, 0.1 to 0.8, or 0.2 to 0.7. The pulverized tea leaves are added or contained in an amount necessary for finally adjusting the absorbance at 680nm of the green tea beverage to the above range. When the pulverized tea leaves are added, the amount of the pulverized tea leaves added is preferably 0.001 to 0.1g/100mL, 0.005 to 0.05g/100mL, or 0.007 to 0.02g/100mL. The content of the pulverized tea leaves in the green tea beverage can be conveniently measured by, for example, the following method, by recovering the water-insoluble solid content and determining the dry weight thereof. A sample of green tea beverage kept at a constant temperature of 25 ℃ was sufficiently stirred to be uniform, 10g of the sample was quantified in a centrifuge tube, and centrifuged at 3000rpm for 10 minutes at a treatment temperature of 20 ℃ by using a desk type multi-tube centrifuge (KOKVSAN H-28F). After determining the dry mass of the filter paper having a retained particle size of 5 μm (e.g., ADVANTEC No.3 diameter 150 mm), the centrifuged supernatant solid content in the centrifuge tube was collected by filtration under reduced pressure. Then, ion-exchanged water was added to the centrifuge tube and stirred, and centrifuged again for 10 minutes under the same conditions. The centrifuged supernatant solid content in the centrifuge tube was collected on the filter paper by filtration under reduced pressure. Further, ion-exchanged water was added to the centrifugal tube and stirred, and centrifuged under the same conditions for 10 minutes. The centrifuged supernatant solid content in the centrifuge tube was collected on the filter paper by filtration under reduced pressure. The remaining solid component was also collected on the filter paper, washed with water and filtered under reduced pressure. The total amount of ion exchange water used for water washing was set to 100mL. The filter paper was dried and the mass was measured. (amount of water-insoluble solid component (mass%)) = ((mass of filter paper after drying (g)) - (initial dry mass of filter paper (g))/10 (g) × 100.
The amount of the matcha flavor-imparting agent of the present invention to be used may be appropriately selected as desired, but when the agent is used for enhancing the taste of a green tea beverage, the agent is preferably formulated so that the zinc content in the green tea beverage is 0.08 to 4mg/100mL, 0.1 to 3.0mg/100mL, or 0.15 to 2.0mg/100mL.
(Green tea beverage)
The present invention also relates to a green tea beverage which can impart a rich flavor to ground tea leaves such as matcha. In particular toDisclosed is a green tea beverage wherein a specific amount of zinc is added to a green tea beverage containing a small amount of ground tea leaves (to the extent that no granular sensation is felt), thereby imparting or enhancing the flavor of the ground tea leaves. When matcha is used as the ground tea, it is possible to enjoy a rich taste and a rich body of body taste even when drunk at a temperature range of room temperature or lower. Here, the "green tea beverage containing a small amount of pulverized tea leaves" refers to a green tea beverage containing 0.08 to 0.85 amount of pulverized tea leaves when the content of the pulverized tea leaves is expressed by using turbidity as an index. The term "turbidity" as used herein means the absorbance OD at 680nm obtained by filling a 500mL PET bottle with a beverage, stirring the beverage at 20 ℃ and allowing the beverage to stand for 10 seconds (shaking the beverage up and down 10 times) 680 . In the beverage containing the pulverized tea leaves having a turbidity of more than 0.85, a foreign body sensation or a granular sensation due to the water-insoluble solid component may be felt. In addition, when the amount of ground tea leaves having a turbidity of less than 0.08 is contained, the flavor of ground tea leaves may not be sufficiently imparted even if zinc is also contained. The green tea beverage of the present invention preferably contains the pulverized tea leaves in an amount such that the turbidity is 0.1 to 0.8, and more preferably in an amount such that the turbidity is 0.2 to 0.7. Specifically, the pulverized tea leaves having a haze of 0.08 to 0.85 are green tea beverages to which pulverized tea leaves are added in an amount of 0.001 to 0.1g/100mL, 0.005 to 0.05g/100mL, or 0.007 to 0.02g/100mL.
The green tea beverage of the present invention is characterized by containing a specific amount of zinc together with ground tea leaves. The zinc content in the green tea beverage of the invention is 0.08-4 mg/100mL. If the amount is less than 0.08mg/100mL, the matcha flavor-imparting effect of the present invention cannot be sufficiently exhibited. Further, if the zinc content is high, it interacts with oil-soluble components and insoluble solid matters of the pulverized tea leaves, and a strong unpleasant taste such as excessive thickening or stickiness may be felt, so the upper limit of the zinc content is about 4mg/100mL. The zinc content is preferably 0.1 to 3.0mg/100mL, more preferably 0.15 to 2.0mg/100mL. The zinc content can be measured by ICP emission spectrometry. The zinc may be formulated in the form of a water-soluble salt or a zinc-rich yeast, and it is particularly preferable to use a zinc-rich yeast.
The green tea beverage of the present invention has a pH of 5 to 7 from the viewpoint of enhancing or balancing the flavor of the green tea beverage. More preferably 5.3 to 6.8, and still more preferably 5.5 to 6.6. The pH was measured by measuring 100mL of the beverage in a 300mL beaker, adjusting the temperature to 20 ℃ and using a pH meter. The pH of the green tea beverage can be adjusted by using an alkali metal salt such as sodium hydroxide, potassium hydroxide, or sodium bicarbonate.
The green tea leaf extract serving as a base of the green tea beverage may be a green tea leaf extract extracted from 1 kind of green tea leaf, a green tea leaf extract mixture prepared from 2 or more kinds of green tea leaves, or a green tea leaf extract extracted from a green tea leaf mixture of 2 or more kinds of green tea leaves. The green tea leaf extract as referred to herein includes a green tea leaf extract and a powdered substance obtained by drying and powdering the extract. The green tea leaf extract can be produced by a conventional method. In general, the green tea can be produced from green tea leaves by extraction treatment using hot water or water using an extraction aid or the like as desired, and the temperature or time of the extraction treatment can be appropriately designed in consideration of the kind of tea leaves and the desired quality of the beverage. In addition, commercially available green tea leaf extract can be used.
As described above, the green tea beverage of the present invention contains catechins by containing the green tea leaf extract and the ground tea leaves. The enhancing action of the ground tea leaves by zinc of the present invention on the sweetness or richness is easily perceived when the astringency of catechins is low. From the viewpoint of the significance of the effect, the concentration of catechins in the green tea beverage of the present invention is preferably 40mg/100mL or less. In the present invention, when referring to "catechins", it is meant catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate or any mixture thereof, and when referring to the content of catechins, it is meant the total content of these. The content of catechins in the beverage can be measured and quantified by a method using High Performance Liquid Chromatography (HPLC).
The green tea beverage of the present invention containing a small amount of catechins and having a low astringency is a green tea beverage having a high palatability, in which the richness and sweetness of ground tea leaves such as matcha are sufficiently perceived. The content of catechins in the green tea beverage is more preferably 35mg/100mL or less, still more preferably 33mg/100mL or less, and particularly preferably 30mg/100mL or less. The astringency of catechins is also important for the flavor of the resulting tea beverage, and therefore catechins are preferably contained at least at 10mg/100mL or more, more preferably at 15mg/100mL or more, and still more preferably at 20mg/100mL or more. The content of catechins can be adjusted by adjusting the extraction temperature or blending ratio of the green tea extract; subjecting the green tea leaf extract to an enzyme treatment; the adjustment is carried out by a known method such as a commercially available catechin preparation.
However, it is known that a packaged green tea beverage which can be stored at room temperature for a long period of time has a greatly reduced body taste and sweetness of green tea inherent therein due to a specific treatment of the packaged green tea beverage such as strict heat sterilization or pH adjustment by addition of an alkali component. The green tea beverage of the present invention is a green tea beverage that imparts or enhances the body taste or matcha taste such as sweetness and the like of ground tea leaves, and a remarkable effect is recognized in such a packaged green tea beverage that is strictly sterilized by heat or to which an alkali metal salt is added. Therefore, from the viewpoint of remarkable effects, a beverage that has been sterilized by heating is one example of a preferred embodiment of the green tea beverage of the present invention. The term "beverage that has been heat-sterilized" as used herein means a beverage that has been heat-sterilized at 60 to 150 ℃ (preferably at 90 to 150 ℃, more preferably at 110 to 150 ℃) for 1 second to 60 minutes (preferably 1 second to 30 minutes). The method of heat sterilization treatment may be appropriately selected depending on the container, and when a heat-resistant container (such as a metal can or a glass bottle) is used as the container, the container may be sterilized in a sterilization vessel (110 to 140 ℃ C., 1 to several tens of minutes). When a non-heat-resistant container (such as a PET bottle or a paper container) is used as the container, the blended liquid is sterilized in advance by a plate heat exchanger or the like at a high temperature for a short time (UHT sterilization: 110 to 150 ℃ C., 1 to several tens of seconds), cooled to a predetermined temperature, and then filled in the container.
In addition, in addition to the above-described alkali component for adjusting pH, a beverage to which ascorbic acid or a salt thereof is added as an antioxidant contains more alkali component than a beverage not containing ascorbic acid or a salt thereof, and thus easily deteriorates the body taste or sweet taste of a green tea beverage. Such a beverage containing ascorbic acid and an alkali metal salt added thereto is also an example of a preferred embodiment of the green tea beverage of the present invention. The content of ascorbic acid in the green tea beverage of the present invention is preferably 10 to 80mg/100mL, more preferably 15 to 70mg/100mL, and still more preferably 20 to 60mg/100mL.
The green tea beverage of the present invention is enhanced in the body taste or sweetness of the pulverized tea leaves, and as a result, the retronasal aroma (aroma returning from the throat through the nose after drinking the beverage) is also enhanced. In general, when a beverage is taken by being packed in a container having a narrow opening such as a PET bottle or a bottle, the aroma generated from the surface of the beverage tends to be less likely to directly enter the nose than when a container having a wide opening such as a cup is used, and therefore the aroma tends to be weakened. From the viewpoint of remarkable effects, a packaged green tea beverage to be put into a container having a narrow opening is also one example of a preferred embodiment of the present invention. Here, the term "container having a narrow opening" means that the area of the opening as the container mouth is 1200mm 2 Hereinafter, preferably 1000mm 2 Hereinafter, more preferably 900mm 2 Hereinafter, it is particularly preferably 800mm 2 The following containers. Examples of such a beverage container with a narrow opening include: PET bottles or bottles and cans with lids (phi 28mm, phi 38 mm); an aluminum can or a steel can having a Partial-Open End can lid having only a part of the lid Open, such as a pull-tab type or a stay-on pull-tab type; a carton with a straw; freezing cups with a straw as well, etc.
In addition to the above components, a flavor, a sweet component, a milk component, various extracts, and the like may be added to the green tea beverage of the present invention as needed within a range not departing from the primary object of the present invention, but it is preferable not to add these components from the viewpoint of enabling the green tea beverage to taste the flavor of nature. The beverage which can exhibit the most excellent effect of the present invention, or the beverage in which the effect of the present invention is clearly perceived, is a green tea beverage composed of a water-soluble salt of zinc or a zinc-rich yeast, a green tea leaf extract, pulverized tea leaves, ascorbic acid or a salt thereof, and an alkali metal salt for pH adjustment.
(method for producing Green tea beverage)
The invention also relates to a method for preparing the green tea beverage capable of endowing or enhancing the flavor of matcha. The method for producing a green tea beverage of the present invention is a method for producing a green tea beverage containing a green tea leaf extract and ground tea leaves, and is characterized by comprising the steps of: (A) Adjusting the zinc content in the beverage to 0.08-4 mg/100mL by using a zinc source; (B) Adjusting the absorbance of the beverage at 680nm to 0.08-0.85; and (C) adjusting the pH of the beverage to 5 to 7. In the step (B), it is preferable to add the pulverized tea leaves so that the concentration of the pulverized tea leaves is 0.001 to 0.1g/100mL, and to adjust the absorbance of the beverage at 680nm to 0.08 to 0.85.
In the method for producing a green tea beverage of the present invention, it is preferable to use a zinc-rich yeast as the zinc source, and since the zinc-rich yeast has a unique odor such as yeast odor and a unique taste such as yeast odor, it is preferable to produce the green tea beverage so as not to contain a water-insoluble component derived from the zinc-rich yeast. That is, preferred steps include the following steps (a) to (c):
(a) Mixing the zinc-rich yeast extract with the green tea extract, adjusting the zinc content in the mixed solution to 0.08-4 mg/100mL,
(b) Mixing the above mixed solution with pulverized tea leaves to adjust the absorbance of the beverage at 680nm to 0.08-0.85, and
(c) And adjusting the pH of the beverage to 5 to 7 by using a pH adjuster.
The zinc-rich yeast extract in the step (a) may be a commercially available one, or may be an extract obtained by mixing an extraction solvent (water, a water-soluble organic solvent, or a mixture thereof) with a water-insoluble zinc-rich yeast, stirring the mixture, and then performing solid-liquid separation. When the extract is obtained from the water-insoluble zinc-rich yeast, about 5 to 100 parts by weight of the extraction solvent is usually used per 1 part by weight of the water-insoluble zinc-rich yeast. From the viewpoint of extraction efficiency, the extraction solvent is preferably warm water. Specifically, the temperature is 20 to 100 ℃, preferably 40 to 95 ℃, more preferably 60 to 90 ℃, and still more preferably 70 to 90 ℃. As the stirring method, various stirring machines generally used in the production process of foods and the like may be used. Specific examples thereof include various stirring machines such as a propeller mixer, a high-speed stirrer, a homomixer, and a cutter, and a kneading machine such as a kneader, an extruder, and a paddle mixer. Among them, a stirrer capable of high-speed stirring is preferably used. The stirring time may be appropriately selected, and is usually 1 minute or more, preferably 3 minutes or more, and more preferably 5 minutes or more. From the viewpoint of productivity, the stirring time is 24 hours or less, preferably 12 hours. As the solid-liquid separation method, one or more selected from centrifugal separation and other filtration methods (for example, ultrafine filtration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, and the like) can be used. Among them, centrifugal separation is preferably used because of less influence of oxidative deterioration, simplicity of operation, and the like. For centrifugation, for example, the ratio of flow rate: 200-10000L/h, rotation speed: at 5000 to 20000rpm, the clarity of the finally obtained extract can be adjusted by changing the flow rate, the rotational speed, the centrifugal sedimentation area (. Sigma.), and the like.
The steps (a) to (c) may be modified and include the following steps (a ') to (d').
(a') mixing a water-insoluble zinc-rich yeast with a green tea leaf extract to adjust the zinc content in the mixed solution to 0.08 to 4mg/100mL,
(b') removing solids (water-insoluble components) from the mixed solution by a solid-liquid separation method,
(c') mixing the ground tea leaves with the liquid from which the solids have been removed to adjust the absorbance of the beverage at 680nm to 0.08 to 0.85, and
(d') adjusting the pH of the beverage to 5 to 7 by using a pH adjuster.
Examples
The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. In the present specification, unless otherwise specified, numerical ranges are described as including their endpoints.
In this example, each component in the beverage was analyzed by the following measurement.
(analysis of Zinc content)
The zinc content in the green tea beverage was measured by an ICP emission spectrometry using an ICP emission spectrometer (Optima 2100DV, manufactured by perkin elmer).
(analysis of Catechin content)
The green tea beverage as a sample was filtered with a filter (0.45 μm) for HPLC analysis. Analytical conditions for HPLC are as follows.
HPLC apparatus: TOSO OHEHPLC system LC8020 model II
A chromatographic column: TSKgel ODS80T sQA (4.6 mm. Times.150 mm)
Column temperature: 40 deg.C
Mobile phase a: water-acetonitrile-trifluoroacetic acid (90
Mobile phase B: water-acetonitrile-trifluoroacetic acid (20
Detection: UV275nm
Injection amount: 20 μ L
Flow rate: 1mL/min.
Gradient program:
standard substance: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate (chestnut high purity reagent)
(analysis of ascorbic acid content)
A green tea beverage as a sample was filtered with a filter (0.45 μm), and a 5% metaphosphoric acid solution (50 mL) was added to 1 to 5g of the filtered liquid to dilute the liquid. After centrifugal separation and filtration, 1mL of the filtrate was taken out and put into a small test tube, 1mL of a 5% metaphosphoric acid solution was added thereto, 100. Mu.L of a 0.2% dichlorophenol indophenol solution and 2mL of a 2% thiourea-5% metaphosphoric acid solution were further added, 0.5mL of a 2% 2, 4-dinitrophenylhydrazine-4.5 mol/L sulfuric acid was further added, and the reaction was carried out at 38 to 42 ℃ for 16 hours. After the reaction, it was extracted with 3mL of ethyl acetate (60 minutes with shaking) and dried over anhydrous sodium sulfate for HPLC analysis. The analytical conditions for HPLC are as follows.
HPLC apparatus: LC-10AS (made by Shimadzu)
Detection: UV-VIS detector (wavelength 495 nm), SPD-10AV (Shimadzu corporation)
A chromatographic column: senshupak Silca-1100 (4.6 mm. Times.100 mm)
Column temperature: 35 deg.C
The mobile phase: ethyl acetate-hexane-acetic acid-water mixture (60
Flow rate: 1.5mL/min
(measurement of turbidity)
The turbidity of the beverage was measured by filling the beverage in a 500mL PET bottle, setting the temperature to 20 ℃, stirring (shaking up and down 10 times) and standing for 10 seconds, and then measuring the absorbance OD at 680nm using a spectrophotometer (spectrophotometer UV-1600 manufactured by Shimadzu corporation) 680 And obtaining the product.
(measurement of pH)
100mL of the beverage was measured in a 300mL beaker, and the temperature was adjusted to 20 ℃ and measured using a pH meter (HORIBA, HORIBA pH meter F21).
Experiment 1: matcha flavor imparting effect of zinc (1: water-soluble salt of zinc)
First, a green tea leaf extract as a base of a green tea beverage is produced. Water was used as an extraction solvent in an amount of 30 parts by weight based on the dry weight of the decocted tea leaves (slightly fired tea mainly made of fresh tea). After extracting with water at 60 ℃ for 5 minutes, the tea leaves were separated and further subjected to centrifugal separation treatment (6000rpm, 10)Minute) to remove coarse ground tea tissue or solid components such as tea particles, to obtain a green tea leaf extract (green tea leaf extract a) having a catechin content of 60mg/100mL. The green tea extract A was diluted with water so that the catechin content reached 12.5mg/100mL to prepare a green tea extract. Adding green tea extract to the green tea extract to 0.007g/100mL, and grinding with stone mortar to obtain green tea (D) 90 :20 μm) as ground tea leaves. Ascorbic acid was further added thereto to a concentration of 40mg/100mL, and further sodium bicarbonate (sodium bicarbonate) was mixed thereto to reach pH 6.4. Further, zinc gluconate (manufactured by Hibiscus chemical Co., ltd., zinc content: about 14%) was added in such a manner that the zinc content reached the content of Table 1. The mixture was heat-sterilized at 125 ℃ for 7 minutes. The heat-sterilized green tea beverage was filled in a PET container (500 mL) to obtain a packaged green tea beverage. The green tea beverage packed in the container has catechin content of 13mg/100mL, ascorbic acid content of 31mg/100mL, and turbidity (OD) 680 ) It was 0.15 and the pH was 6.2.
The obtained packaged green tea beverage was evaluated for the richness (richness or sweetness intensity) as an index of the green tea flavor by 6 professional reviews. For the evaluation, 50mL of 20 ℃ beverages were poured into plastic cups and drunk, and the beverages were evaluated by a 4-grade evaluation method with the concentration of 1 point when no zinc was added (control group) and the thickening of the beverages of samples 1 to 10 being 4 points. Namely, 1 minute: the feeling of richness was the same as that of the control group, 2 points: a thick feel was imparted to a small amount, 3 points: thick feeling was given, 4 points: the results of the evaluation were freely reviewed by all the panelists, and were described as an integer value based on the agreement of all the panelists. In addition, the beverage classified into 3 points or more was judged as a green tea beverage having high palatability and good flavor. The evaluation results are shown in table 1. The green tea beverage containing zinc of 0.08mg/100mL or more is a green tea beverage having a delicious taste which spreads slowly and a rich and deep taste (mellow taste or sweet taste).
Further, the strength of the green tea flavor was evaluated when the green tea beverage was directly drunk from a PET bottle. The 6 review panellists answered as follows: when the beverage is directly drunk from a PET bottle, the difference between the beverage without adding zinc and the green tea beverage containing more than 0.08mg/100mL of zinc is more obvious, and particularly the aftertaste (mellow taste and after-nose fragrance) after drinking is enhanced.
[ Table 1]
Experiment 2: effect of grinding tea (1: content)
Green tea beverages (ascorbic acid content: 31mg/100mL, pH 6.1) in a container were produced and evaluated in the same manner as in experiment 1 except that matcha was blended in the amount of turbidity in Table 2 for the green tea beverages of experiments 1 to 5 of experiment 1. As a reference example, a green tea beverage (ascorbic acid content: 31mg/100mL, pH 6.1) was prepared which contained gluconic acid in an amount equivalent to that of zinc gluconate.
The evaluation results are shown in table 2. In the green tea beverage (reference example) containing no zinc by blending only gluconic acid, the matcha flavor-imparting effect was not observed at all, and it was thus clear that zinc can enhance the flavor of the pulverized tea leaves. It is also indirectly shown that the effect of imparting matcha flavor by zinc is exhibited when the ground tea leaves having a turbidity of 0.08 or more are contained.
[ Table 2]
Experiment 3: effect of pulverized tea (2: type of pulverized tea (decocted tea))
The green tea used for the green tea beverages of 1-1, 1-5 and 1-8 of experiment 1 was changed to a pulverized tea (D) obtained by pulverizing a boiled tea (deep-steamed tea) in a pulverizer 90 :25 μm), a green tea beverage in a container was produced in the same manner as in experiment 1, and evaluated. The evaluation results are shown in table 3. When the pulverized tea leaves are decocted tea, the taste of green tea, such as mellow or sweet taste, can be enhanced by the addition of zinc and the pulverized tea leaves。
[ Table 3]
Experiment 4: effect of pulverized tea (3: type of pulverized tea (fine matcha))
The matcha of experiment 1 was suspended in 20 times the amount of water, and a multiple stirring system (product name "T.K. ROBOMIX" manufactured by PRIMIX K., LTD. TM. T.K. homomixer, specification: 10,000rpm. Times.5 minutes) was used to obtain a fine matcha (D.K. ROBOMIX) 90 :2 μm). The green tea extract a of experiment 1 was diluted with water so that the catechin content reached 12.5mg/100mL to obtain a green tea extract, and the thus-micronized green tea dispersion was mixed therein at a concentration of 15 wt% and 30 wt%, and further ascorbic acid, sodium bicarbonate, and zinc gluconate were added thereto and heat-sterilized to obtain a packaged green tea beverage in the same manner as in experiment 3. The green tea beverage packed in the container has a catechin content of 13-14 mg/100mL, an ascorbic acid content of 31mg/100mL, and a pH of 6.2. Table 4 shows the results of the evaluation performed in the same manner as in experiment 1. When the fine matcha was used as the ground tea leaves, the matcha flavor-imparting effect by zinc was also confirmed.
[ Table 4]
Experiment 5: zinc matcha flavor imparting Effect (2)
In the same manner as in experiment 1 except that the green tea extract a of experiment 1 was diluted with water so that the content of catechins became 16mg/100mL and the amount of green tea blended was set to 0.02g/100mL, zinc gluconate was used to produce green tea beverages in containers (ascorbic acid content: 31mg/100ml, ph 6.2) having different zinc contents. In the same manner as in experiment 1, the beverage of samples 5 to 7 was evaluated by the 4-grade evaluation method, with the case where no zinc was added being set to 1 point (control group) and the thick taste of the beverage being set to 4 points. The evaluation results are shown in Table 5. Even in the green tea beverage having a turbidity of 0.4, the green tea flavor-imparting effect by zinc was confirmed. In the case of green tea beverages 5 to 8, since 1 panel perceived a slight thickening, it was indirectly shown that the upper limit of the amount of zinc was about 4mg/100mL.
[ Table 5]
Experiment 6: effect of Catechin content
Packaged green tea beverages (ascorbic acid content: 31mg/100mL, pH 6.2) were produced and evaluated in the same manner as in the green tea beverages of experiments 5-1, 5-3 and 5-5, except that the degree of dilution of the green tea extract A was changed so as to achieve the catechin content shown in Table 6. For evaluation, the evaluation was performed in the same manner as in experiment 1 except that the green tea beverages with various catechin contents were rated 4 with the richness of the beverage without zinc added being 1. The evaluation results are shown in Table 6. In the green tea beverage having a catechin content of 45mg/100mL, astringency of catechins is strongly perceived, and the matcha flavor imparting effect by zinc tends to be hardly perceived. Although the green tea beverage having a catechin content of 8mg/100mL exhibited the matcha flavor-imparting effect of zinc, evaluation was made on the green tea beverage having a low astringency, a high water content, and a light (excessively light) taste. Therefore, the green tea beverage with the catechin content of 10-40 mg/100mL has a remarkable matcha flavor endowing effect brought by zinc, and is a green tea beverage with rich flavor.
[ Table 6-1]
[ Table 6-2]
Experiment 7: zinc matcha flavor imparting Effect (3)
In the same manner as in experiment 1 except that the green tea beverages of 6 to 7 and 6 to 8 of experiment 6 were each prepared to have a haze shown in table 7, a green tea beverage in a container (ascorbic acid content: 31mg/100ml, ph 6.2) was produced in the same manner as the green tea beverage, and evaluated. Even in the green tea beverage to which a small amount of matcha having a turbidity of 0.08 was added, the matcha flavor-imparting effect of 0.08mg/100mL of zinc was confirmed.
[ Table 7]
Experiment 8: zinc matcha flavor imparting Effect (4)
In the same manner as in experiment 1 except that the green tea beverages of 7-1 and 7-2 of experiment 7 were each prepared to have a haze shown in Table 8, green tea beverages 8-1 and 8-3 in containers (ascorbic acid content: 31mg/100mL, pH 6.2) were produced in the same manner as the green tea beverages, and evaluated. Green tea beverage 8-2 was also produced in the same manner as in 8-1 and 8-3 except that the zinc content was changed to 0.07mg/100 mL. The results are shown in Table 8. Even in the green tea beverage having a turbidity of 0.09, the green tea flavor-imparting effect of 0.08mg/100mL of zinc was confirmed.
[ Table 8]
Experiment 9: matcha flavor imparting effect of zinc-rich Yeast (5)
A green tea beverage in a container (ascorbic acid content: 31mg/100mL, pH 6.2) was produced in the same manner as in experiments 6-7 and 6-9 except that zinc gluconate was changed to a water-soluble zinc-Rich Yeast extract (Yeast Rich series (Zinc), oriental Yeast Industrial Co., ltd., containing 5% by mass of zinc). The flavor of the green tea beverage was evaluated in the same manner as in experiment 1. Even in the green tea beverage having a turbidity of 0.85, the green tea flavor-imparting effect of 0.08mg/100mL of zinc was observed.
[ Table 9]
Experiment 10: matcha flavor imparting effect of zinc-rich Yeast (1: water-soluble zinc-rich Yeast extract)
The green tea beverage in the container was prepared by changing the zinc gluconate in the green tea beverages of 6 to 9 of experiment 6 to a zinc-rich yeast. First, the green tea leaf extract a of experiment 1 was diluted with water so that the content of catechins reached 25mg/100mL, to prepare a green tea extract liquid. Then, the green tea extract was mixed with the matcha of experiment 1 so that the concentration of the matcha became 0.02g/100mL. Ascorbic acid was added thereto so as to have a concentration of 40mg/100mL, and sodium bicarbonate (sodium bicarbonate) was further mixed so as to have a ph of 6.4. Further, a water-soluble zinc Yeast extract (Yeast Rich series (Zinc), oriental Yeast industries Co., ltd., containing 5 mass% of zinc) was added so that the zinc content in the green tea beverage became 0.2mg/100 mL. In the same manner as in experiment 1, heat sterilization treatment was performed to obtain a green tea beverage (10-1) in a container. The green tea beverage packed in the container has catechin content of 26mg/100mL, ascorbic acid content of 32mg/100mL, and turbidity (OD) 680 ) It was 0.4 and pH 6.2.
To 10 professional reviews, an experimental group was provided in which a green tea beverage (10-1) produced using zinc-rich yeast and a green tea beverage (6-9) produced using zinc gluconate were combined. Panel evaluation by 2-point identification test, it was evaluated which beverages in the provided experimental group could feel the green tea flavor more strongly. Evaluation was performed by drinking directly from PET bottles. The 2-point identification test described above was repeated 3 times with changing dates. The results of the 10 reviews, which were accumulated for 30 times, were tested for significant differences by the two-term distribution test. The green tea beverage (10-1) using zinc-rich yeast was noted to have a green tea flavor 22/30 times stronger than that of the green tea beverage (6-9) using zinc gluconate, significantly more (p < 0.01). The evaluation indicated that green tea beverage (10-1) had a stronger after-nose aroma.
Experiment 11: matcha flavor imparting effect of Zinc-enriched Yeast (2: water-insoluble Zinc-enriched Yeast)
The zinc-rich yeast of the green tea beverage of experiment 9 was changed to a water-insoluble zinc-rich yeast, and a packaged green tea beverage was produced. First, the green tea leaf extract a of experiment 1 was diluted with water so that the content of catechins reached 25mg/100mL, to prepare a green tea extract liquid. To this green tea extract, water-insoluble zinc-rich yeast (mineral yeast series (zinc), oriental yeast industrial co., ltd. Japan, containing 5 mass% of zinc) in the same amount as the zinc yeast extract used in the green tea beverage 10-1 of experiment 10 was mixed and stirred for 5 minutes, and then centrifuged (product name "cooling/high speed centrifuge H-639R", manufactured by Kokusan, ltd. Under the processing conditions of 00rpm,2 minutes), and the supernatant liquid was collected. To the supernatant, 0.02g/100mL of the matcha of experiment 1 and 40mg/100mL of ascorbic acid were added, and further sodium bicarbonate (sodium bicarbonate) was mixed at pH 6.4. Heat sterilization treatment was performed in the same manner as in experiment 1 to obtain a green tea beverage (11-1) in a container. The green tea beverage packed in the container has catechin content of 25mg/100mL, zinc content of 0.2mg/100mL, ascorbic acid content of 30mg/100mL, and turbidity (OD) 680 ) It was 0.4 and pH was 6.1.
10 professional reviews compared the green tea beverage (11-1) using zinc-rich yeast and the green tea beverage (10-1) using water-soluble zinc-rich yeast (yeast extract), and evaluated by the same evaluation method as in experiment 10. As a result, it was found that the green tea beverage had a rich matcha flavor without any difference in green tea flavor (body, sweetness, after-nose aroma).
Experiment 12: matcha flavor imparting Effect of Zinc-enriched Yeast (3: water-soluble Zinc Yeast extract)
To 5 kinds of commercially available green tea beverages (a to E; see table 10) whose raw material names are green tea and vitamin C (ascorbic acid), the water-soluble zinc yeast extract used in experiment 10 was added so that the zinc content became 0.08mg/100mL and 0.2mg/100mL, respectively. An experimental group in which the beverages a to E were each combined with a beverage to which no zinc had been added and a beverage to which zinc had been added was provided, and evaluation was performed by a 2-point identification test in the same manner as in experiment 10. It is pointed out that, in a green tea beverage containing a small amount of catechins, the green tea beverage containing a turbid green tea beverage has a significantly strong matcha flavor-imparting effect by the addition of zinc, and also has a strong body or sweetness.
[ Table 10]
[ Table 11]
***p＜0.001、**p＜0.01、*p＜0.05。
Claims (8)
1. A matcha flavor-imparting agent characterized by containing zinc as an active ingredient.
2. The matcha flavor-imparting agent according to claim 1, which is used for enhancing the taste of a green tea beverage.
3. A green tea beverage characterized by containing a zinc source, a green tea leaf extract and pulverized tea leaves and satisfying the following (A), (B) and (C):
(A) The zinc content in the beverage is 0.08-4 mg/100mL;
(B) The absorbance of the beverage at 680nm is 0.08-0.85;
(C) The pH value of the beverage is 5-7.
4. The green tea beverage according to claim 3, wherein the concentration of catechins is 40mg/100mL or less.
5. The green tea beverage according to claim 3 or 4, wherein the zinc source is a water-soluble salt of zinc or a zinc-rich yeast.
6. The green tea beverage according to any one of claims 3 to 5, which has been sterilized by heating.
7. The green tea beverage according to claim 5 or 6, comprising a water-soluble salt of zinc or a zinc-rich yeast, a green tea leaf extract, pulverized tea leaves, ascorbic acid or a salt thereof, and an alkali metal salt for adjusting pH.
8. A method for producing a green tea beverage containing a green tea leaf extract and pulverized tea leaves, comprising:
(A) Adjusting the zinc content in the beverage to 0.08-4 mg/100mL by using a zinc source;
(B) Adjusting the absorbance of the beverage at 680nm to 0.08 to 0.85; and the number of the first and second groups,
(C) Adjusting the pH of the beverage to 5 to 7.
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| PCT/JP2021/010307 WO2021187405A1 (en) | 2020-03-16 | 2021-03-15 | Matcha flavor imparting agent and green tea beverage containing same |
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