JP2005027554A - Tea flavor enhancer - Google Patents
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- JP2005027554A JP2005027554A JP2003196059A JP2003196059A JP2005027554A JP 2005027554 A JP2005027554 A JP 2005027554A JP 2003196059 A JP2003196059 A JP 2003196059A JP 2003196059 A JP2003196059 A JP 2003196059A JP 2005027554 A JP2005027554 A JP 2005027554A
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、茶の旨味を有する茶風味増強剤に関する。
【０００２】
【従来の技術】
従来、茶風味増強の方法としては、茶フレーバーを添加する方法、茶の熱水抽出物を添加する方法ならびに抹茶粉末を添加する方法などがある。
茶フレーバーの場合は油溶性の香料が多く、水系の飲料などに使用する場合、分散するための製剤化が必要となる。更に、お茶の香り、風味を付与することができても、お茶の旨味を強化することは難しい。
また、茶熱水抽出物の場合、旨味を取り出すためには、低温で抽出されたものをそのまま用いるか、もしくは濃縮、粉末化したものを再度溶解して用いられている。しかしながら、緑茶の旨味成分を効率良く得ることは難しく、その旨味成分が原料茶に由来し、風味が異なる場合がある。また、茶葉原料の品質や価格によって、その味は異なり、低価格の原料では苦味と渋味が強いお茶となってしまう。そのため、高品質の茶葉を利用し、かつ低温抽出など、抽出効率の低い方法で抽出することが必要になる。そのため、非常にコストがかかるのが現状である。
抹茶を添加する方法では抹茶自体を食品に分散することが難しく、飲料などでは沈殿を生じる問題がある。
【０００３】
【発明が解決しようとする課題】
本発明は、安価で味が良く、水系の飲料などにおいても沈殿しない茶風味増強剤を提供することにある。これにより茶飲料を初めとする嗜好性飲料さらには、一般食品への茶風味の付与、味のコントロールができ、産業上有益なものとなる。
【０００４】
【課題を解決するための手段】
本発明者らは、鋭意研究を行った結果、茶抽出物からポリフェノールを低減させることで、上記課題が解決できることを見出し、本発明を完成させた。
【０００５】
【発明の実施の形態】
本発明で用いる茶抽出物の原料は、特に限定するものではなく、植物学的にはツバキ科の葉より製造される不発酵茶である緑茶、半発酵茶である烏龍茶、発酵茶である紅茶が挙げられる。それらの中で、好ましくは不発酵茶である緑茶を用いるのがよい。
【０００６】
本発明の茶風味増強剤は、ポリフェノール類が低減されており、茶由来の風味成分を含有するものであれば、特に限定するものではない。
渋味成分であるポリフェノールを除去する方法としては抽出液にポリビニルポリピロリドンを添加する方法（特開平１−２１８５５０号）や凍結濃縮により脱水された水と一緒にポリフェノールを除去する方法（特開２００２−３２５５３９）などが一般に知られており利用可能である。
【０００７】
ここで、例えば、ポリフェノール類の採取を目的とした場合にあっては、茶の水又は熱水抽出物からポリフェノール類を抽出した後の残渣が、本発明の「ポリフェノール類を低減させた茶抽出物」に該当する。なお、ポリフェノール類は特定の有機溶媒に溶解しやすい性質を有しているため、例えば特定の有機溶媒を用いて分画を行ったときには大部分が有機溶媒側（非水溶性画分）に溶解し、水画分には殆ど含まれなくなる。つまり、茶葉を粉砕したものを、水または熱水で抽出し、それを酢酸エチル、アセトンなどの溶媒に分配した際の水移行画分より得たものである。また、近年においては、ポリフェノール類の有する種々の機能性に鑑みてポリフェノール類の利用度が高まってきており、ポリフェノール類を抽出した後の成分はいわば副産物（または残渣）として取り扱われ、殆ど有効利用されずにそのまま廃棄されていた。その点、本発明によると、これまで有効利用されずに廃棄されていた成分の有効利用が図られるため、茶風味増強剤を余すことなく利用できるようになり、経済性の向上及び廃棄物排出量の低減にもつながるという利点もある。
【０００８】
上記の茶の水又は熱水抽出物の酢酸エチル又はアセトンによる分配品の水画分より分離精製する方法はポリフェノールと同時にカフェインを低減することができるため好ましい。
本発明におけるポリフェノール含量の測定方法については特に限定されることはないが、例えば酒石酸鉄比色法、フォーリンチオカルト法が挙げられ、好ましくは酒石酸鉄比色法が望ましい。また、味の面より固形分中１５％以下であることが好ましく、更に１０％以下であることが最も好ましい。
また、カフェインは、味の面より、少ない方が良く、茶風味増強剤の固形分中、２％以下であることが好ましく、更に１％以下であることが最も好ましい。苦味成分であるカフェインを取除く方法としては活性白土、酸性白土を用いた方法（特開平６−１４２４０５）などが一般に知られており利用可能である。カフェインの測定方法については特に限定されるものではないが例えば高速液体クロマトグラフイーが挙げられる。
【０００９】
本発明における茶風味増強剤の成分とは、お茶由来のアミノ酸、糖類、ミネラルであり、その中でも、遊離アミノ酸が挙げられる。さらにお茶の風味を量る指標として、テアニン含量が挙げられる
本発明における遊離アミノ酸とは、茶業研究報告第６３号（１９８６）に報告がある茶の全遊離アミノ酸類の新簡易定量法をも用いて分析される結果から得られるものである。
本発明における遊離アミノ酸含量は、特に限定するものではないが、茶風味増強剤の固形分中、４〜１０％であることが好ましく、更に好ましくは６〜８％である。
本発明におけるテアニン含量は、特に限定するものではないが、茶風味増強剤の固形分中、２％以上であることが好ましく、更に好ましくは２〜５％である。
本発明における糖質含量は、特に限定するものではないが、茶風味増強剤の固形分中、４０〜６０％であることが好ましく、更に好ましくは４５〜５５％である。
本発明においてミネラルとは、茶に由来するミネラルを含むもののことを指し、具体的には、カリウム、カルシウム、リン、ナトリウム、マンガン、マグネシウム、鉄、銅、亜鉛が含まれる。その含量としては固形分中の灰分として、１０％以上であることが好ましく、更に好ましくは１５％以上であり、最も好ましくは、１５〜３０％である。
【００１０】
本発明における飲食品とは特に限定されるものではないが、日常飲食している飲食物であり、液状食品、ゲル状食品、固形食品が挙げられる。具体的には嗜好飲料、アルコール飲料、栄養ドリンク類、調味料、ゼリー、プリン、チョコレート、ガム、キャンディ、アイスクリーム、冷菓、焼き菓子、揚げ菓子、和菓子、洋菓子、乳製品、麺類、パン、魚肉、畜肉加工品、大豆加工品、ファットスプレッド、マーガリンなどが挙げられる。
【００１１】
本発明の茶風味増強剤を飲食品に対して添加する際には水溶液の形でも、粉末状の形でも添加することができ、食品の形態、嗜好に応じて適宜決めることができる。添加量に関しては特に限定するものではないが、通常０．００１〜４０％であり、好ましくは０．０５〜１０％、さらに好ましくは０．１〜２％である。
次に、本発明を実施例により詳細に説明するが、これにより特に限定されるものではない。
【００１２】
【実施例】
実施例１．茶風味増強剤の調製（１）
緑茶葉を１ｋｇに対して熱水１５ｋｇを加え、９０℃で３０分間抽出し、茶殻を除くためにろ過した後、そのろ過液１２ｋｇに酢酸エチル１２ｋｇを加えて振とうし、静置、分配した。その水画分を分取、減圧下（０．０６７ｍＰａ）で脱溶媒の後、噴霧乾燥し、本願発明の茶風味増強剤粉末を１１０ｇ得た。得られた茶風味増強剤を分析した結果、固形分中の成分は、ポリフェノール９．２％、カフェイン０．６７％、糖質４９．６％、遊離アミノ酸６．７％、テアニン３．４％、ミネラル２１．９％であった。
【００１３】
実施例２．茶風味増強剤の調製（２）
緑茶葉を１ｋｇに対して熱水１５ｋｇを加え、９０℃で３０分間抽出し、茶殻を除くためにろ過した後、そのろ過液１２ｋｇにアセトン１２ｋｇを加えて振とうし、静置、分配した。その水画分を分取、減圧下（０．０６７ｍＰａ）で脱溶媒の後、噴霧乾燥し、本願発明の茶風味増強剤粉末を９８ｇ得た。得られた茶風味増強剤を分析した結果、固形分中の成分は、ポリフェノール９．８％、カフェイン０．７２％、糖質５１．０％、遊離アミノ酸６．２％、テアニン３．２％、ミネラル１９．８％であった。
【００１４】
実施例３．茶風味増強剤の調製（３）
緑茶葉を１ｋｇに対して熱水１５ｋｇを加え、８０℃で３０分間抽出し、茶殻を除くためにろ過した後、そのろ過液１２ｋｇにポリビニルポリピロリドン５００ｇ添加し、室温にて攪拌１時間行なった。続いて、ろ過によりポリビニルポリピロリドンを含む不溶性成分を取除き、減圧濃縮し、噴霧乾燥を行い、本願発明の茶風味増強剤粉末を１２０ｇ得た。得られた茶風味増強剤を分析した結果、固形分中の成分は、ポリフェノール１４．４％、カフェイン６．１％、糖質２６．０％、遊離アミノ酸３．２％、テアニン０．７５％、ミネラル１０．９％であった。
【００１５】
比較例１．比較用茶抽出物の調製（１）
緑茶葉を１ｋｇに対して熱水１５ｋｇを加え、８０℃で３０分間抽出し、茶殻を除くためにろ過した後、そのろ液を減圧濃縮、噴霧乾燥を行い、１５０ｇの比較用茶抽出物を得た。比較サンプルを分析した結果、固形分中の成分は、ポリフェノール３５．２％、カフェイン６．７％、糖質２８．０％、遊離アミノ酸３．０％、テアニン０．８％、ミネラル１１．５％であった。
【００１６】
比較例２．比較用茶抽出物の調製（２）
緑茶葉を１ｋｇに対して熱水１５ｋｇを加え、８０℃で３０分間抽出し、茶殻を除くためにろ過した後、そのろ過液に活性白土１００ｇ添加し、室温にて３０分攪拌した。その後、ろ過により活性白土を取除き、ろ液を減圧濃縮、噴霧乾燥を行い、１２５ｇの脱カフェインした比較用茶抽出物を得た。比較サンプルを分析した結果、固形分中の成分は、ポリフェノール３４．７％、カフェイン０．６％、糖質２９．０％、遊離アミノ酸２．８％、テアニン０．８４％、ミネラル１２．３％であった。
【００１７】
試験例１．緑茶飲料
実施例１及び３の茶風味増強剤を市販の緑茶飲料に、０．０５、０．５％添加し、無添加区を対照として２０名のパネラーによる官能評価を行なった。比較として比較例１、比較例２で得た比較用茶抽出物を市販の緑茶飲料に０．０５％、０．１％、０．２％、０．５％添加し、同じく２０名のパネラーによる官能評価を行なった。評価は下記の４段階とし、その合計点を表に示した。
お茶が美味しくなった：３点 少し美味しくなった２点 変らない １点 風味が落ちた ０点
実施例４．アイスクリームの調製
全乳２５００ｇ、脱脂粉乳３００ｇ、生クリーム１５００ｇ、砂糖８００ｇを混合溶解し、乳化安定剤５０ｇを添加し、ベースとなるミックスを予備調合した。そこへ抹茶粉末３０ｇと実施例１で得られた茶風味増強剤２０ｇを添加し、均質化、殺菌、冷却、エージングをし、アイスクリームミックスを得た。
このアイスクリームミックスを連続フリーザー、−５℃でフリージングし、５０％オーバーランのアイスクリームを調製した。
また、比較のため、同様の製法により、茶風味増強剤無添加のアイスクリームも調製した。
できたアイスクリームを官能評価したところ、抹茶のみ（茶風味増強剤無添加）に比べ、実施例１で得られた茶風味増強剤を添加したものはお茶の旨味が強調され、美味であった。更に、冷凍にて６ヶ月間保存した品についても茶の風味が残存し、美味であった。
【００１９】
実施例５．ソフトキャンディの調製
水飴３５０ｇ、砂糖２５０ｇ、コンデンスミルク３００ｇ、バター１００ｇ、抹茶３ｇに実施例１で得られた茶風味増強剤を１ｇ、添加して、オープンパンに仕込み、攪拌、加熱、脱水を行ない ミックス液が１２０℃になった時点で加熱を止め、冷却してソフトキャンディを調製した。
また、比較のため、同様の製法により、茶風味増強剤無添加のソフトキャンディも調製した。
できたソフトキャンディを官能評価したところ、抹茶のみ（茶風味増強剤無添加）に比べ、実施例１で得られた茶風味増強剤を添加したものはお茶の風味とコク味が強調され、美味であった。
【００２０】
ここで、本発明の実施態様ならびに目的生成物を挙げると以下の通りである。
（１） ポリフェノール類を低減させた茶抽出物を含有することを特徴とする茶風味増強剤
（２） 固形分中のポリフェノール含量が１５％以下であることを特徴とする上記（１）記載の茶風味増強剤
（３） 固形分中のポリフェノール含量が１０％以下であることを特徴とする上記（１）記載の茶風味増強剤
（４） 固形分中のカフェイン含量が２％以下であることを特徴とする上記（１）〜（３）いずれか記載の茶風味増強剤
（５） 固形分中のカフェイン含量が１％以下であることを特徴とする上記（１）〜（３）いずれか記載の茶風味増強剤
【００２１】
（６） 固形分中の糖質含量が４０〜６０％であることを特徴とする上記（１）〜（５）いずれか記載の茶風味増強剤
（７） 固形分中の糖質含量が４５〜５５％であることを特徴とする上記（１）〜（５）いずれか記載の茶風味増強剤
（８） 固形分中のミネラル含量が１０％以上であることを特徴とする上記（１）〜（７）いずれか記載の茶風味増強剤
（９） 固形分中のミネラル含量が１５％以上であることを特徴とする上記（１）〜（７）いずれか記載の茶風味増強剤
（１０） 固形分中のミネラル含量が１５％〜３０％であることを特徴とする上記（１）〜（７）いずれか記載の茶風味増強剤
（１１） 固形分中の遊離アミノ酸含量が４％〜１０％であることを特徴とする上記（１）〜（１０）いずれか記載の茶風味増強剤
（１２） 固形分中の遊離アミノ酸含量が６％〜８％であることを特徴とする上記（１）〜（１０）いずれか記載の茶風味増強剤
（１３） 固形分中のテアニン含量が２％以上であることを特徴とする上記（１）〜（１２）いずれか記載の茶風味増強剤
（１４） 固形分中のテアニン含量が２％〜５％であることを特徴とする上記（１）〜（１３）いずれか記載の茶風味増強剤
【００２２】
（１５） 茶の熱水抽出物の酢酸エチルによる分配品の水画分より分離精製されたことを特徴とする上記（１）〜（１４）いずれか記載の茶風味増強剤
（１６） 茶の熱水抽出物のアセトンによる分配品の水画分より分離精製されたことを特徴とする上記（１）〜（１４）いずれか記載の茶風味増強剤
（１７） 上記（１）〜（１６）いずれか記載の茶風味増強剤を含有することを特徴とする飲食品
【００２３】
【発明の効果】
本発明によれば、お茶の旨味成分を濃縮した茶風味増強剤を安価に提供することにより、簡易にその旨味を食品に付与でき、極めて有用であり、その産業上の利用価値は大である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tea flavor enhancer having the taste of tea.
[0002]
[Prior art]
Conventionally, methods for enhancing tea flavor include a method of adding tea flavor, a method of adding hot water extract of tea, and a method of adding matcha powder.
In the case of tea flavors, there are many oil-soluble fragrances, and when used for water-based beverages, it is necessary to prepare a formulation for dispersion. Furthermore, even if the scent and flavor of tea can be imparted, it is difficult to enhance the taste of tea.
In the case of the tea hot water extract, in order to take out the umami, the one extracted at a low temperature is used as it is, or the concentrated and powdered one is dissolved again and used. However, it is difficult to efficiently obtain the umami component of green tea, and the umami component may be derived from the raw tea and may have a different flavor. In addition, the taste varies depending on the quality and price of the tea leaf material, and a low-priced material has a strong bitter and astringent taste. Therefore, it is necessary to use high quality tea leaves and extract by a method with low extraction efficiency such as low temperature extraction. Therefore, the current situation is very expensive.
In the method of adding matcha, it is difficult to disperse the matcha itself in the food, and there is a problem that precipitation occurs in beverages.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a tea flavor enhancer that is inexpensive, has a good taste, and does not precipitate even in an aqueous beverage. As a result, palatability beverages including tea beverages, as well as imparting tea flavor to general foods and controlling the taste, can be industrially beneficial.
[0004]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above problems can be solved by reducing polyphenols from tea extracts, and have completed the present invention.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The raw material of the tea extract used in the present invention is not particularly limited. From a botanical point of view, green tea that is non-fermented tea produced from leaves of camellia, oolong tea that is semi-fermented tea, black tea that is fermented tea Is mentioned. Among them, it is preferable to use green tea which is preferably non-fermented tea.
[0006]
The tea flavor enhancer of the present invention is not particularly limited as long as polyphenols are reduced and it contains a tea-derived flavor component.
As a method for removing polyphenols which are astringent components, a method of adding polyvinylpolypyrrolidone to the extract (Japanese Patent Laid-Open No. 1-218550) or a method of removing polyphenols together with water dehydrated by freeze concentration (Japanese Patent Laid-Open No. 2002). -325539) is generally known and available.
[0007]
Here, for example, in the case of collecting polyphenols, the residue after extracting the polyphenols from the tea water or hot water extract is the “tea extraction with reduced polyphenols” of the present invention. Corresponds to "thing". In addition, since polyphenols have the property of being easily dissolved in a specific organic solvent, for example, when fractionation is performed using a specific organic solvent, most of them are dissolved on the organic solvent side (water-insoluble fraction). However, it is hardly contained in the water fraction. In other words, the tea leaves were pulverized and extracted with water or hot water, and obtained from the water transfer fraction when it was distributed to a solvent such as ethyl acetate or acetone. In recent years, polyphenols have been increasingly used in view of various functionalities of polyphenols, and the components after extraction of polyphenols are treated as by-products (or residues), so that they can be effectively used. It was discarded as it was. In that respect, according to the present invention, since the components that have been discarded without being effectively used so far can be effectively used, the tea flavor enhancer can be used without any surplus, thereby improving economy and discharging waste. There is also an advantage that the amount is reduced.
[0008]
The above-mentioned method of separating and purifying from the water fraction of the distribution product of tea water or hot water extract with ethyl acetate or acetone is preferable because caffeine can be reduced simultaneously with polyphenol.
The method for measuring the polyphenol content in the present invention is not particularly limited, and examples thereof include an iron tartrate colorimetric method and a foreign thiocult method, and an iron tartrate colorimetric method is preferable. Moreover, it is preferable that it is 15% or less in solid content from the surface of a taste, and it is most preferable that it is 10% or less further.
Further, the amount of caffeine is better from the viewpoint of taste, preferably 2% or less, and most preferably 1% or less in the solid content of the tea flavor enhancer. As a method for removing caffeine which is a bitter component, a method using activated clay or acid clay (Japanese Patent Laid-Open No. Hei 6-142405) is generally known and can be used. The method for measuring caffeine is not particularly limited, and examples thereof include high performance liquid chromatography.
[0009]
The components of the tea flavor enhancer in the present invention are tea-derived amino acids, sugars, and minerals, and among them, free amino acids can be mentioned. Furthermore, the free amino acid in the present invention, which includes theanine content as an index for measuring the flavor of tea, is a new simple quantification method for all free amino acids of tea reported in Tea Research Report No. 63 (1986). It is obtained from the results analyzed by using.
The free amino acid content in the present invention is not particularly limited, but is preferably 4 to 10%, more preferably 6 to 8% in the solid content of the tea flavor enhancer.
Although the theanine content in this invention is not specifically limited, It is preferable that it is 2% or more in solid content of a tea flavor enhancer, More preferably, it is 2-5%.
Although the carbohydrate content in this invention is not specifically limited, It is preferable that it is 40 to 60% in solid content of a tea flavor enhancer, More preferably, it is 45 to 55%.
In the present invention, the mineral refers to a substance containing a mineral derived from tea, and specifically includes potassium, calcium, phosphorus, sodium, manganese, magnesium, iron, copper, and zinc. The content is preferably 10% or more, more preferably 15% or more, and most preferably 15 to 30% as ash in the solid content.
[0010]
Although the food / beverage products in this invention are not specifically limited, They are the food / drinks which are eaten daily, and liquid food, gel-like food, and solid food are mentioned. Specifically, beverages, alcoholic beverages, energy drinks, seasonings, jelly, pudding, chocolate, gum, candy, ice cream, frozen confectionery, baked confectionery, fried confectionery, Japanese confectionery, Western confectionery, dairy products, noodles, bread, fish meat , Processed meat products, processed soybean products, fat spread, margarine and the like.
[0011]
When adding the tea flavor enhancer of this invention with respect to food-drinks, it can add in the form of aqueous solution or a powder form, and can be suitably determined according to the form and taste of food. Although it does not specifically limit regarding the addition amount, Usually, it is 0.001 to 40%, Preferably it is 0.05 to 10%, More preferably, it is 0.1 to 2%.
EXAMPLES Next, although an Example demonstrates this invention in detail, it is not specifically limited by this.
[0012]
【Example】
Example 1. Preparation of tea flavor enhancer (1)
Add 15 kg of hot water to 1 kg of green tea leaf, extract at 90 ° C. for 30 minutes, filter to remove the tea husk, add 12 kg of ethyl acetate to the filtrate, shake, stand, and distribute. . The water fraction was collected, desolvated under reduced pressure (0.067 mPa), and spray-dried to obtain 110 g of the tea flavor enhancer powder of the present invention. As a result of analysis of the obtained tea flavor enhancer, the components in the solid content were 9.2% polyphenol, 0.67% caffeine, 49.6% saccharides, 6.7% free amino acid, 3.4% theanine. % And mineral 21.9%.
[0013]
Example 2 Preparation of tea flavor enhancer (2)
15 kg of hot water was added to 1 kg of green tea leaf, extracted at 90 ° C. for 30 minutes, filtered to remove the tea husk, then 12 kg of acetone was added to 12 kg of the filtrate, shaken, allowed to stand and distributed. The water fraction was collected, desolvated under reduced pressure (0.067 mPa), and spray-dried to obtain 98 g of the tea flavor enhancer powder of the present invention. As a result of analyzing the obtained tea flavor enhancer, the components in the solid content were 9.8% polyphenol, 0.72% caffeine, 51.0% carbohydrate, 6.2% free amino acid, 3.2 theanine. % And mineral 19.8%.
[0014]
Example 3 FIG. Preparation of tea flavor enhancer (3)
After adding 15 kg of hot water to 1 kg of green tea leaves and extracting at 80 ° C. for 30 minutes and filtering to remove the tea husk, 500 g of polyvinylpolypyrrolidone was added to 12 kg of the filtrate, and the mixture was stirred at room temperature for 1 hour. . Subsequently, insoluble components including polyvinylpolypyrrolidone were removed by filtration, concentrated under reduced pressure, and spray-dried to obtain 120 g of a tea flavor enhancer powder of the present invention. As a result of analyzing the obtained tea flavor enhancer, the components in the solid content were: polyphenol 14.4%, caffeine 6.1%, carbohydrate 26.0%, free amino acid 3.2%, theanine 0.75. %, Mineral 10.9%.
[0015]
Comparative Example 1 Preparation of tea extract for comparison (1)
Add 15 kg of hot water to 1 kg of green tea leaf, extract at 80 ° C. for 30 minutes, filter to remove the tea husk, concentrate the filtrate under reduced pressure, and spray dry to give 150 g of a tea extract for comparison. Obtained. As a result of analyzing the comparative sample, the components in the solid content were 35.2% polyphenol, 6.7% caffeine, 28.0% carbohydrate, 3.0% free amino acid, 0.8% theanine, and mineral 11. It was 5%.
[0016]
Comparative Example 2 Preparation of tea extract for comparison (2)
15 kg of hot water was added to 1 kg of green tea leaf, extracted at 80 ° C. for 30 minutes, filtered to remove the tea husk, 100 g of activated clay was added to the filtrate, and the mixture was stirred at room temperature for 30 minutes. Thereafter, the activated clay was removed by filtration, and the filtrate was concentrated under reduced pressure and spray-dried to obtain 125 g of decaffeinated tea extract for comparison. As a result of analyzing the comparative sample, the components in the solid content were 34.7% polyphenol, 0.6% caffeine, 29.0% carbohydrate, 2.8% free amino acid, 0.84% theanine, and mineral 12. 3%.
[0017]
Test Example 1 Green tea beverages The tea flavor enhancers of Examples 1 and 3 were added to commercially available green tea beverages at 0.05 and 0.5%, and sensory evaluation was performed by 20 panelists using the additive-free zone as a control. For comparison, 0.05%, 0.1%, 0.2%, and 0.5% of the comparative tea extract obtained in Comparative Example 1 and Comparative Example 2 were added to a commercially available green tea beverage. The sensory evaluation was performed. The evaluation is based on the following four stages, and the total points are shown in the table.
Tea became delicious: 3 points Slightly delicious 2 points Unchanged 1 point Flavor dropped 0 points
Example 4 Preparation of Ice Cream 2500 g of whole milk, 300 g of skim milk powder, 1500 g of fresh cream and 800 g of sugar were mixed and dissolved, 50 g of an emulsion stabilizer was added, and a base mix was pre-prepared. Thereto, 30 g of matcha powder and 20 g of the tea flavor enhancer obtained in Example 1 were added, homogenized, sterilized, cooled, and aged to obtain an ice cream mix.
This ice cream mix was frozen at −5 ° C. in a continuous freezer to prepare a 50% overrun ice cream.
For comparison, an ice cream with no added tea flavor enhancer was also prepared by the same production method.
As a result of sensory evaluation of the resulting ice cream, the addition of the tea flavor enhancer obtained in Example 1 was emphasized by the tea flavor compared to only matcha tea (no added tea flavor enhancer) and was delicious. . In addition, the tea preserved for 6 months in the frozen state remained a delicious tea.
[0019]
Embodiment 5 FIG. Preparation of soft candy 350 g of sugar, 250 g of sugar, 300 g of condensed milk, 100 g of butter, 1 g of tea flavor enhancer obtained in Example 1 is added to 3 g of matcha tea, charged into an open pan, stirred, heated and dehydrated. When the mixed solution reached 120 ° C., the heating was stopped and the mixture was cooled to prepare a soft candy.
For comparison, a soft candy with no added tea flavor enhancer was also prepared by the same production method.
As a result of sensory evaluation of the resulting soft candy, the addition of the tea flavor enhancer obtained in Example 1 emphasized the flavor and richness of tea compared to only matcha tea (no added tea flavor enhancer). Met.
[0020]
Here, embodiments of the present invention and target products are listed as follows.
(1) A tea flavor enhancer comprising a tea extract with reduced polyphenols (2) The polyphenol content in the solid content is 15% or less, as described in (1) above Tea flavor enhancer (3) The tea flavor enhancer according to (1) above, wherein the polyphenol content in the solid content is 10% or less. The caffeine content in the solid content is 2% or less. The tea flavor enhancer according to any one of (1) to (3) above, wherein the caffeine content in the solid content is 1% or less (1) to (3) Any of the tea flavor enhancers described in [0021]
(6) The tea flavor enhancer according to any one of (1) to (5) above, wherein the sugar content in the solid content is 40 to 60% (7) The sugar content in the solid content is 45 The tea flavor enhancer according to any one of (1) to (5) above, characterized in that it is -55% (8) above, wherein the mineral content in the solid content is 10% or more ~ (7) Tea flavor enhancer according to any one (9) The tea flavor enhancer according to any one of (1) to (7) above, wherein the mineral content in the solid content is 15% or more (10) ) The tea flavor enhancer according to any one of (1) to (7) above, wherein the mineral content in the solid content is 15% to 30%. The free amino acid content in the solid content is 4% to The tea flavor enhancer according to any one of (1) to (10) above, wherein the solid content is 10% (12) The tea flavor enhancer according to any one of the above (1) to (10), wherein the free amino acid content is 6% to 8%, and the theanine content in the solid content is 2% or more The tea flavor enhancer according to any one of the above (1) to (12), wherein the content of theanine in the solid content is 2% to 5%, (1) to (13) Any of the tea flavor enhancers described in [0022]
(15) The tea flavor enhancer according to any one of the above (1) to (14), wherein the tea flavor enhancer is separated and purified from the water fraction of the distribution product of ethyl hot acetate extract of tea (16) The tea flavor enhancer according to any one of the above (1) to (14), wherein the hot flavor extract is separated and purified from the water fraction of the distribution product with acetone of the hot water extract (17) above (1) to (16) A food or drink characterized by containing a tea flavor enhancer according to any one of the above [0023]
【The invention's effect】
According to the present invention, by providing a tea flavor enhancer enriched with umami components of tea at a low cost, the umami can be easily imparted to foods, and it is extremely useful, and its industrial utility value is great. .
Claims (5)
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| JP2003196059A JP4224361B2 (en) | 2003-07-11 | 2003-07-11 | Tea flavor enhancer |
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| JP2003196059A JP4224361B2 (en) | 2003-07-11 | 2003-07-11 | Tea flavor enhancer |
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