CN1993055B - Tea beverage containing amino acid - Google Patents
Tea beverage containing amino acid Download PDFInfo
- Publication number
- CN1993055B CN1993055B CN2005800263415A CN200580026341A CN1993055B CN 1993055 B CN1993055 B CN 1993055B CN 2005800263415 A CN2005800263415 A CN 2005800263415A CN 200580026341 A CN200580026341 A CN 200580026341A CN 1993055 B CN1993055 B CN 1993055B
- Authority
- CN
- China
- Prior art keywords
- tea beverage
- catechin
- tea
- glutamic acid
- astringent taste
- 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.)
- Expired - Fee Related
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
A method of inhibiting the astringent taste of catechin, comprising adding glutamic acid to a tea beverage of 40 to 100 mg/100 ml catechin content. Further, there is disclosed a tea beverage characterized in that the content of catechin is in the range of 40 to 100 mg/100 ml and that 6 to 20 mg/100 ml of glutamic acid is added so as to inhibit the astringent taste of catechin. This tea beverage is characterized in that catechin is contained in high proportion, and that even in warming sales, the bitterness and astringency attributed to degradation are reduced to thereby ensure pleasant drinking.
Description
Technical field
The present invention relates to contain the tea beverage of a large amount of catechins.More specifically, the present invention is an object with the container of packing into the tea beverage of selling that contains a large amount of catechins of heating, and relates to the method for unique bitter taste that the deterioration that suppresses to heat produces, astringent taste etc. and the tea beverage that has improved apparent flavor with this method.
Background technology
Catechin demonstrates physiological function in cholesterol rising inhibitory action agent (Japanese kokai publication sho 60-156614) and alpha-amylase activity inhibition (Japanese kokai publication hei 3-133928) etc.In addition, that also known its has is anti-oxidant, sterilization, anticancer, reduce hypertension, suppress multiple physiological actions such as blood glucose value rising, therefore, can absorb the beverage desirable of catechin effectively.
Tea is daily drinking beverage, and itself contains catechin, therefore, if improve its catechin content, will become the optimum beverage of effective picked-up catechin.With the tea commercially available tea beverage behind the container of packing into, in the paving or automatic vending machine etc. when selling, heated sometimes, heating to cause the remarkable deterioration of its quality.In the quality badness problem, based on the local flavor deterioration, Yin Jiawen and produce unique astringent taste, bitter taste can't make client fully satisfied sometimes.Especially contain the cooperation tea beverage of a large amount of catechins, above-mentioned tendency is bigger, is in warm-up mode during as if sale, and then above-mentioned tendency is more remarkable.
The applicant has indicated that every 100ml contains catechin 60mg, contains glutamic acid 5mg in the green tea beverage " health is catechin formula (in the trade mark registration application) " that room temperature is sold to the frozen state, but does not indicate and bitter taste or the relevant content of its inhibition method.
In addition, among the TOHKEMY 2004-73057, the heat technology of the quality badness that causes such as the inhibition of adding cyclodextrin is disclosed.And, in TOHKEMY 2000-197449, disclose because of adding theanine bitter taste and the few semi-fermented tea of astringent taste.But, all less than the record of the bitter taste that produces about the deterioration that suppresses to heat in the high-catechin content tea beverage.
[patent documentation]
[patent documentation 1] Japanese kokai publication sho 60-156614
[patent documentation 2] Japanese kokai publication hei 3-133928
[patent documentation 3] TOHKEMY 2004-73057
[patent documentation 4] TOHKEMY 2000-197449
Summary of the invention
Even the object of the present invention is to provide astringent taste, the bitter taste tea beverage also less, that be easy to drink that contains a large amount of catechins and heat and produce because of deterioration when selling.
Another object of the present invention is to provide the method that prevents issuable astringent taste, bitter taste in containing the tea beverage of a large amount of catechins.
Present inventors etc. are by cooperating glutamic acid, even successfully make the also less tea beverage with Yi Yinxing of astringent taste, bitter taste that contains a large amount of catechins and heat and produce because of deterioration when selling in tea beverage.
Tea in the present patent application means and comprises azymic tea (green tea), semi-fermented tea (oolong tea), fermented tea general tea such as (black tea), as green tea, can enumerate simmering tea, kind tea, beautiful reveal, grind tea, pot parched tea etc.The preferred tea of the present invention is green tea.In addition, the tea beverage among the present invention refers to the tea beverage that makes behind the container of packing into from the extract of above-mentioned raw materials tea, for example, be filled to the container of metal can and so on after, if can pasteurization, then under the sterilization conditions of Japan's food hygiene law regulation, make.For PET bottle, paper container and so on can't the pressurized, heated sterilization container, adopt sterilization under sterilization conditions same as described above earlier, be cooled to the method that is filled to container etc. after the uniform temperature then.
The preferred concentration of catechin is 40～100mg/100ml in the tea beverage of the present invention.This is because when the concentration of catechin class deficiency 40mg/100ml, need not take notice of very much astringent taste, when when 100mg/100ml is above, even then adopt technology of the present invention to alleviate astringent taste, also is difficult to drink.
When the catechin of tea extract when this concentration is following, can cooperate the concentrate and the refining thing of the green-tea extract of high-load catechin.As the concentrate or the refining thing of green-tea extract, can enumerate commercially available Mitsui agricultural (strain) " POLYPHENON ", Yi Tengyuan (strain) " TEAFURAN ", sun chemistry (strain) " SUNPHENON " etc.In addition, its form can be various forms such as solid, the aqueous solution, pulpous state.
Catechin described in the present patent application is the tea catechin of non-aggretion type catechin or single aggressiveness, refers to these 8 kinds of catechins, nutgall catechin, catechin and gallate, nutgall catechin gallic acid ester, epicatechin, epigallocatechin, L-Epicatechin gallate, Epigallo-catechin gallate (EGCG).
For the catechin in the beverage or in the green-tea extract, adopt the liquid after filter membrane (0.45 μ m) filters, by high performance liquid chromatography (HPLC method), can measure chromatographic peak separately.
The present invention is by adding glutamic acid to this beverage in the tea beverage manufacture process, the tea beverage that suppresses to contain a large amount of catechins is when heat sterilization and/or the astringent taste bitter taste of heating and producing when preserving before the consumption.
About glutamic acid, can preferably use sodium salt, also can adopt the salt or the free glutamic acid of edible other bases.In addition, also can adopt the food material that contains a large amount of above-mentioned substances, for example Thallus Laminariae (Thallus Eckloniae) extract etc.The addition of glutamic acid is also decided according to catechin content in the tea beverage, and when the catechin class was 40～100mg/100ml, free glutamic acid was 4～20mg/100ml.Under the situation of preserving of heating when selling tea beverage, compare with the situation of selling below room temperature, the addition of glutamic acid is many slightly, the preferred 6～20mg/100ml of free glutamic acid amount.Therefore, though 55～70 ℃, 1 day～4 weeks heat preserve after, also imperceptible astringent taste, bitter taste during the picked-up tea beverage.When tea beverage is made,, for example, add in the time of can in blending process, being about to add the water operation as long as before the heat sterilization operation, add glutamic acid.
Except that glutamic acid, in tea beverage of the present invention, can also contain adding ingredient commonly used in the diet product, as such composition, can enumerate flavoring, sweet taste material, acid flavoring, juice extraction thing class, vegetable extract class, nectar extract class, pH conditioning agent, stay in grade agent of antioxidant, spices, various ester class, organic acid, organic acid salt, inorganic acids, inorganic acid salt, inorganic salts, pigment, emulsifying agent, preservative agent, amino acid etc. etc.
For example, by adding glutamic acid amino acid in addition,, can expect to produce cooperative effect according to its combination or addition.
In the heat sterilization operation and/or the preservation of heating, easily produce the local flavor deterioration though contain the tea beverage of the relatively large catechin of 40～100mg/100ml because of astringent taste, bitter taste etc., even but tea beverage of the present invention is drunk behind heat sterilization, astringent taste also is inhibited, and mouthfeel is good.In addition, tea beverage of the present invention under the situation of adding glutamic acid 6mg～20mg/100ml, even heat preserve after, also imperceptible astringent taste beastly during picked-up.Therefore, tea beverage of the present invention, can expect catechin suppress cholesterol rise, hinder alpha-amylase activity, anti-oxidant, sterilization, anticancer, reduce hypertension, suppress multiple physiological actions such as blood glucose value rising, can dailyly absorb, and mouthfeel is good.
In addition, according to the present invention, no matter can provide is to sell or selling all harmless taste of tea own and local flavor below the room temperature under warm-up mode, can expect that above-mentioned catechin physiological action also can daily picked-up and the good tea beverage of mouthfeel.
The specific embodiment
[embodiment]
Below, in conjunction with the embodiments, describe the present invention in detail, but these embodiment do not limit the present invention.
[embodiment 1]
Green tea 8g is carried out extracting in 6 minutes filtration with 80 ℃ of pure water 300ml, add sodium acid carbonate 0.3g, L-ascorbic acid 0.4g, (Mitsui agricultural (strain), Polyphenon) is the catechin source with commercially available green-tea extract, catechin content by table 1 adds, make 1000ml, pasteurization (130 ℃, 1 minute) is filled to pet container, obtains the different green tea beverage T1～T5 of catechin content.They were taken care of for 1 week down at 5 ℃ and 60 ℃, carry out astringent taste evaluation (table 1).The evaluation of astringent taste is undertaken by 5 professional judging panels, is benchmark with 4 (sensation is strong) 3 (feeling) 2 (feeling a little), 1 (slightly feeling) 0 (insentience), is divided into unit with 0.1.
[table 1]
Table 1
As a result, when catechin content was 20mg/100ml, the degree of astringent taste was all less under two storage temperatures.When the scope of catechin content at 40～100mg/100ml, 60 ℃ of astringent tastes when preserving are strong during than 5 ℃.When catechin content surpassed 100mg/100ml, even do not heat, astringent taste was also stronger, all is difficult to drink under arbitrary preservation condition.
Above result shows, when the scope of catechin concentration at 40～100mg/100ml, heating is necessary to consider the astringent taste countermeasure when preserving.
[embodiment 2]
Catechin content is 60mg/100ml, adopts the method identical with embodiment 1 to prepare green tea beverage.At this moment, before blending process adds the water operation, add sodium glutamate and make its dissolving, obtain the green tea beverage that the free glutamic acid amount is 0～40mg/100ml.About the green tea beverage of each concentration sodium glutamate, obtain sample (B) and the sample in 60 ℃ of 1 weeks of heating (C) behind sample (A) before the pasteurization, the pasteurization, to astringent taste, easily drink property is carried out sensory evaluation (table 2 and table 3).
The evaluation method of astringent taste is abideed by embodiment 1.Easily the evaluation of drink property is undertaken by 5 professional judging panels, and 4 (very easily drinks) 3 (easily drink), 2 (more easily drinks) 1 (difficult drink), 0 (difficult drink) is benchmark, is divided into unit with 0.1.
[table 2]
Table 2 astringent taste
[table 3]
Table 3 is drink property easily
About astringent taste, be 0 or the sample of 2mg/100ml for glutamic acid, B, C are all stronger.For the sample of 4mg/100ml, the astringent taste of the sample of pasteurization (B) is inhibited, miss the mark 3.0, and the astringent taste of the sample (C) in 60 ℃ of 1 weeks of heating is strong.On the other hand, be the sample of 6～40mg/100ml for glutamic acid, the astringent taste of A, B, C is inhibited, all a little less than.
About Yi Yinxing, be the sample of 40mg/100ml for glutamic acid, A, B, C all are lower than target (more than 2 minutes).This causes because of deteriorations such as fragrance balance and aftertaste.
In addition, the easy drink of Other Drinks is all good, and particularly glutamic acid is 6 and the sample of 20mg/100ml, and A, B, C all more than 3 minutes, have good Yi Yinxing.
Hence one can see that, when glutamic acid is 4～20mg/100ml, obtains the tea beverage that astringent taste that heat treated produces is suppressed and is easy to drink, and wherein, when glutamic acid is 6～20mg/100ml, also can suppress astringent taste even heat for a long time to preserve.
[embodiment 3]
After green tea 2.5kg carried out extract filtering in 6 minutes with 80 ℃ of pure water 75L, add sodium acid carbonate 80g, L-ascorbic acid 100g, L lysine HCL 30g, L-NaAsp 15g, L-sodium glutamate 15g, L-arginine 5g, proline 1g, green-tea extract 10g and spices, add water concocting and become 250L.Then, the blending liquid that obtains is carried out UHT sterilization in 130 ℃, 1 minute, filling also is sealed in the 350ml jar, makes the green tea beverage that catechin is 40mg/100ml.Equally, adjust the addition of green-tea extract, obtain the tinned drink that catechin is 60mg/100ml and 100mg/100ml.
Adopt the method identical to estimate the astringent taste and the Yi Yinxing of above-mentioned beverage, found that: all good in either case with embodiment 2.
In addition, be the green tea beverage of 60mg/100ml to catechin wherein, under 55 ℃ or 70 ℃, preserve 1 day or 4 weeks.Estimate the astringent taste and the Yi Yinxing of each sample, found that: be all good in either case.
Contain the good tea beverage of mouthfeel that also can suppress astringent taste and bitter taste behind the relatively large catechin heat sterilization of 40～100mg/100ml even the invention provides.In addition, tea beverage of the present invention is adding under the situation of 6mg～20mg/100ml glutamic acid, though heat preserve after, also imperceptible astringent taste beastly during picked-up.
Therefore, according to the present invention, no matter can provide is to sell below the room temperature or sell all taste and the local flavor of harmless tea itself under warm-up mode, can expect that the good physiological action of catechin also can daily picked-up and the good tea beverage of mouthfeel.
Claims (8)
1. a tea beverage is characterized in that, be with the catechin content be 40mg～100mg/100ml, glutamic acid content be the inhibition catechin astringent taste of 4mg～20mg/100ml be feature, through the tea beverage of the container of packing into of pasteurization.
2. a tea beverage is characterized in that, is that catechin content is that 40mg～100mg/100ml and glutamic acid are the tea beverage of 6mg～20mg/100ml.
3. tea beverage according to claim 2 is characterized in that, before consumption through the preservation of heating.
4. tea beverage according to claim 3 is characterized in that, carries out the preservation of heating in 1 day～4 weeks under 55～70 ℃.
5. one kind is suppressed tea beverage and handles and/or the method for the astringent taste that produces in preserving of heating at heat sterilization, it is characterized in that, described method is to add the glutamic acid of 4mg～20mg/100ml in catechin content is the tea beverage of 40mg～100mg/100ml.
6. method according to claim 5 is characterized in that, the addition of glutamic acid is 6mg～20mg/100ml.
7. method according to claim 6 is characterized in that, described tea beverage before consumption through the preservation of heating.
8. method according to claim 7 is characterized in that, described tea beverage carries out the preservation of heating in 1 day～4 weeks under 55～70 ℃.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004231423A JP2006042728A (en) | 2004-08-06 | 2004-08-06 | Amino acid-containing tea beverage |
| JP231423/2004 | 2004-08-06 | ||
| PCT/JP2005/014313 WO2006013930A1 (en) | 2004-08-06 | 2005-08-04 | Tea beverage containing amino acid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1993055A CN1993055A (en) | 2007-07-04 |
| CN1993055B true CN1993055B (en) | 2010-09-01 |
Family
ID=35787209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005800263415A Expired - Fee Related CN1993055B (en) | 2004-08-06 | 2005-08-04 | Tea beverage containing amino acid |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2006042728A (en) |
| KR (1) | KR20070039980A (en) |
| CN (1) | CN1993055B (en) |
| TW (1) | TWI403273B (en) |
| WO (1) | WO2006013930A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1836899A1 (en) * | 2006-03-20 | 2007-09-26 | Ito En, Ltd. | Bottleable green tea beverage |
| US7972644B2 (en) * | 2006-03-22 | 2011-07-05 | Ito En, Ltd. | Bottleable green tea beverage |
| JP4840003B2 (en) * | 2006-07-20 | 2011-12-21 | 大正製薬株式会社 | Oral composition |
| WO2009019876A1 (en) * | 2007-08-08 | 2009-02-12 | Kao Corporation | Method for production of tea extract |
| JP5238993B2 (en) | 2007-09-26 | 2013-07-17 | サントリー食品インターナショナル株式会社 | Tea extract, tea beverage and method for producing them |
| EP2058297B1 (en) | 2007-11-08 | 2015-05-20 | Symrise AG | Use of alkamides for masking an unpleasant flavor |
| JP5047196B2 (en) * | 2009-01-07 | 2012-10-10 | 日本特殊陶業株式会社 | Gas sensor control device and gas sensor control method |
| JP5729899B2 (en) * | 2009-10-23 | 2015-06-03 | 花王株式会社 | Container drink |
| JP5739614B2 (en) * | 2009-11-09 | 2015-06-24 | サントリー食品インターナショナル株式会社 | Tea drinks containing high concentrations of amino acids |
| EP2597082A1 (en) | 2011-11-24 | 2013-05-29 | Symrise AG | Compounds for masking an unpleasant taste |
| JP2014068634A (en) * | 2012-10-01 | 2014-04-21 | Suntory Beverage & Food Ltd | Bottled beverage containing theanine |
| JP6087770B2 (en) * | 2013-08-30 | 2017-03-01 | サントリー食品インターナショナル株式会社 | Containerized beverage containing hexose sugar |
| CN105580932B (en) * | 2014-10-22 | 2021-11-30 | 可口可乐公司 | Method for preparing tea leaf extract with different tastes |
| JP6738137B2 (en) * | 2015-11-12 | 2020-08-12 | サッポロビール株式会社 | Plant extract-containing beverage, plant extract-containing beverage base, and method for improving taste of plant extract-containing beverage |
| JP6257862B1 (en) | 2016-03-31 | 2018-01-10 | サントリーホールディングス株式会社 | Stevia-containing beverage |
| EP3704950B1 (en) | 2016-03-31 | 2024-03-06 | Suntory Holdings Limited | Beverages containing catechin compound and rebd and/or rebm |
| JP6336552B2 (en) * | 2016-11-25 | 2018-06-06 | サントリーホールディングス株式会社 | Containerized beverages containing theanine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259807A (en) * | 2002-03-12 | 2003-09-16 | Kao Corp | Method for producing semi-fermented tea beverage and fermented tea beverage |
| JP2003304811A (en) * | 2002-04-17 | 2003-10-28 | Kao Corp | Method for producing green tea polyphenol |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61271969A (en) * | 1985-05-27 | 1986-12-02 | Takeda Chem Ind Ltd | Quality improver for drink and method of improving quality of drink |
| JP2519868B2 (en) * | 1993-06-18 | 1996-07-31 | 株式会社片山 | Tea-containing food and manufacturing method thereof |
| JP3590028B2 (en) * | 2002-01-29 | 2004-11-17 | 花王株式会社 | Semi-fermented tea or fermented tea beverage with high catechin content |
| JP3660637B2 (en) * | 2002-03-12 | 2005-06-15 | 花王株式会社 | Green tea beverage manufacturing method |
| JP3638588B2 (en) * | 2002-05-17 | 2005-04-13 | 花王株式会社 | Containerized tea beverage |
-
2004
- 2004-08-06 JP JP2004231423A patent/JP2006042728A/en active Pending
-
2005
- 2005-08-02 TW TW094126223A patent/TWI403273B/en not_active IP Right Cessation
- 2005-08-04 WO PCT/JP2005/014313 patent/WO2006013930A1/en active Application Filing
- 2005-08-04 KR KR1020077005085A patent/KR20070039980A/en not_active Application Discontinuation
- 2005-08-04 CN CN2005800263415A patent/CN1993055B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259807A (en) * | 2002-03-12 | 2003-09-16 | Kao Corp | Method for producing semi-fermented tea beverage and fermented tea beverage |
| JP2003304811A (en) * | 2002-04-17 | 2003-10-28 | Kao Corp | Method for producing green tea polyphenol |
Non-Patent Citations (1)
| Title |
|---|
| JP 7000111 A,全文. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1993055A (en) | 2007-07-04 |
| JP2006042728A (en) | 2006-02-16 |
| TW200608898A (en) | 2006-03-16 |
| WO2006013930A1 (en) | 2006-02-09 |
| KR20070039980A (en) | 2007-04-13 |
| TWI403273B (en) | 2013-08-01 |
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