JP2008148605A - Tea beverage additive - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea beverage additive imparting taste making a drinker feel thickness and robust drinking feel later half after drinking, and offering a tea beverage having satisfactory feeling, so-called robust drinking feel, and full of palatability. <P>SOLUTION: The tea beverage additive comprises (Z)-3-hexene-1-oar or indol. A tea beverage flavor composition is obtained by adding the tea beverage additive at concentration of 1-1,000 ppm. A method for reinforcing robust drinking feel of the tea beverage comprises addition of the tea beverage additive at concentration of 0.2-1,000 ppb. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an additive for tea beverages comprising (Z) -3-hexen-1-ol or indole, a flavoring composition containing the additive, a tea beverage containing the flavoring composition, and ( Z) -3 -hexen-1-ol or indole is added, and the present invention relates to a method for enhancing a feeling of drinking to a tea beverage.

  Teas typified by green tea are essential to the daily lives of Japanese people as they provide moisture. In recent years, the antioxidant properties of teas have attracted attention, and tea beverages have become representative of sugar-free beverages as non-calorie healthy drinks. However, as a drawback of conventional tea beverages, there is a tendency to place too much emphasis on the initial flavor at the time of drinking, and the refreshing feeling remaining after drinking or after drinking, that is, the feeling of throatiness, tends to be neglected. In recent years, tea beverages are not just water substitutes, but have a preference for their own taste, and a sense of fulfillment due to drinking, a so-called feeling of drinking, has been demanded.

As means for enhancing the flavor of the tea beverage itself, for example, a method of adding a pyrolyzate of carotene to the tea beverage (Patent Document 1), sucralose (trade name of Saneigen FFI Co., Ltd.) for the tea beverage Methods of adding (Patent Document 2) and the like have been proposed, but the flavor obtained by these methods was not a characteristic flavor inherent in teas. Examples of flavoring methods for tea beverages include, for example, a method of imparting a scent of a different plant to a green tea raw material (Patent Document 3), and a method of imparting a fragrance to a tea beverage using (R) -linalool and methyl anthranilate ( Patent Literature 4) and the like have been proposed, but these also did not impart the original flavor of tea beverages.
On the other hand, 4-methoxy-2-methyl-2-butanethiol (Patent Document 5), 4-mercapto-4-methyl-2-pentanone (Patent Document 6) are given as methods for imparting a characteristic flavor of tea beverages. , (Z) -1,5-octadien-3-one (Patent Document 7), 3-methylnonane-2,4-dione (Patent Document 8), and (Z) -4-decenal (Patent Document 9). It has been proposed to be effective for the expression of characteristic and slightly different green notes of tea. Further, a method for imparting a fresh green tea flavor with an additive for green tea beverages composed of various thiol compounds (Patent Document 10), an additive for green tea beverages composed of 2-acetyl-1-pyrroline (Patent Document 11), 2- It has been proposed that an additive for green tea beverage made of acetyl-2-thiazoline (Patent Document 12) imparts a fragrant roast note. However, from the point of view of palatability, it was still not enough to express the rich taste and feeling of drinking in the latter half.
Japanese Patent Publication No. 7-99995 Japanese Patent Laid-Open No. 2000-135058 JP-A-9-233998 JP 2003-261895 A Japanese Patent No. 3026436 Japanese Patent No. 3026437 Japanese Patent No. 3058165 JP 2002-171906 A JP 2002-171907 A Japanese Patent Laid-Open No. 2003-24005 JP 2003-274857 A JP 2003-274858 A

  The problem to be solved by the present invention is that there is no material that gives the tea beverage a rich taste and a feeling of drinking after the latter half.

In order to solve the above-mentioned problems, the present inventors searched various natural materials and studied the contribution of flavor components to tea beverages. As a result, addition of a trace amount of (Z) -3-hexen-1-ol or indole Has been found to give the tea beverage a thick taste and a feeling of drinking in the latter half, and further, it has been found that combining 3-methylnonane-2,4-dione shows a synergistic effect, and the present invention has been completed. It was. That is, this invention is the following (1)-(7).
(1) An additive for tea beverage, comprising (Z) -3-hexen-1-ol or indole.
(2) An additive for tea beverage, comprising two or more selected from the group consisting of (Z) -3-hexen-1-ol, indole and 3-methylnonane-2,4-dione.
(3) A flavoring composition for tea beverages characterized in that the additive for tea beverages according to (1) or (2) is added at a concentration of 1 to 1000 ppm.
(4) A tea beverage, wherein the tea beverage additive according to (1) or (2) is added at a concentration of 0.2 to 1000 ppb.
(5) A tea beverage comprising the flavor composition according to (3).
(6) A tea beverage comprising 0.01 to 10% by mass of the flavoring composition according to (3).
(7) A method for enhancing a feeling of drinking to a tea beverage, comprising adding the tea beverage additive according to (1) or (2) at a concentration of 0.2 to 1000 ppb.

  By adding the additive for tea beverages of the present invention to the tea beverage, a thick taste and a feeling of drinking can be imparted in the latter half, and a tea beverage full of palatability can be provided.

  Hereinafter, the present invention will be described in detail according to embodiments. In the present invention, (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol) is a typical fragrance of green fragrance and well known as green leaf alcohol. In addition to being found in green tea by chemists, it is also widely present in the plant kingdom, giving it a fresh blueness peculiar to plants. It is used as a flavor for the purpose of giving a green tone, and it can be used in beverages at 1.0 to 5.0 ppm ("Synthetic fragrance chemistry and product knowledge", Motoichi Into, Chemical Industry Daily) (Revised on March 22, 2005)

  The indole as used in the present invention is widely present in foods such as flowers such as jasmine, neroli and jonquil, citrus fruits, coffee and tea, and has an unpleasant dung odor when the concentration is high. It is said that it can be used for beverages and the like (0.26 to 0.28 ppm) ("Synthetic fragrance chemistry and product knowledge", Motoichi Into, Kagaku Kogyo Nippo, March 22, 2005) Supplementary revised edition issued).

  The 3-methylnonane-2,4-dione referred to in the present invention has been reported as a causative component of malodor (return odor) generated during oxidation of soybean (Fat Sci. Technol. , 1989, 91, 225-230), that 3-methylnonane-2,4-dione is contained in the volatile fraction of green tea and has a green color, Journal of Agricultural and Food Chemistry, Vol. 47, Number 12, Pages 5169- 5172. In addition, it is also known that a tea beverage having a solid and rich green aroma inherent in teas can be obtained by adding a trace amount of 3-methylnonane-2,4-dione to tea beverages. .

  The concentration range of (Z) -3-hexen-1-ol used in the present invention, which can be used for tea beverages, is in the range of 1 to 2000 ppb. In the present invention, a concentration of 1 to 1000 ppb is added. Use. If the added concentration is less than 1 ppb, the flavor may be weak depending on the person and may not be felt as if it is drunk. If the added concentration exceeds 1000 ppb, the flavor may be slightly artistic. In order to exhibit the effect of the present invention more sufficiently, it is desirable to set the addition concentration to 10 to 1000 ppb. More preferably, the addition concentration is most desirably 20 to 500 ppb.

  The concentration range of the indole used in the present invention that can be used for tea beverages is in the range of 1 to 2000 ppb. In the present invention, the concentration of 1 to 1000 ppb is added and used. If the added concentration is less than 1 ppb, the flavor may be weak depending on the person and may not be felt as if it is drunk. If the added concentration exceeds 1000 ppb, the flavor may be slightly artistic. In order to exhibit the effect of the present invention more sufficiently, it is desirable that the addition concentration is 5 to 500 ppb. More preferably, the addition concentration is most desirably 10 to 200 ppb.

  The concentration range of 3-methylnonane-2,4-dione used in the present invention for a tea beverage is in the range of 0.2 to 2000 ppb, but in the present invention, a concentration of 0.2 to 500 ppb is added. And use. If the added concentration is less than 0.2 ppb, the flavor may be weak depending on the person and may not be felt as if it is drunk. If the added concentration exceeds 500 ppb, the flavor may be slightly artistic. In order to fully exhibit the effects of the present invention, it is desirable to set the addition concentration to 0.2 to 10 ppb. More preferably, the addition concentration is most desirably 1 to 5 ppb.

The (Z) -3-hexen-1-ol and indole of the present invention each independently exhibit a feeling of drinking that is the effect of the present invention, but the effect is further enhanced by the combination of the two, and 3-methylnonane- The maximum effect can be obtained by combination with 2,4-dione.
That is, the tea beverage additive of the present invention can contain one or two compounds selected from the group consisting of (Z) -3-hexen-1-ol and indole, and in addition to these, three more -Methylnonane-2,4-dione can be contained. When combining (Z) -3-hexen-1-ol and indole, the ratio of the addition ratio of each component is usually within the range of 1: 1 to 100: 1, preferably 1: 1 to 10: 1. , (Z) -3-hexen-1-ol, indole, and 3-methylnonane-2,4-dione, the ratio of the addition ratio of each component is usually 1: 1: 0.1-1000: 10: It is used within the range of 0.1, preferably 1: 1: 0.1 to 100: 10: 0.1.

Furthermore, when using the additive for tea beverages of the present invention, it is preferable to formulate and use as a flavoring composition for tea beverages. In general, the flavor composition is often prepared so that about 0.1% by mass is added to the target food, and in such a case, the present invention is applied to the flavor composition. The tea beverage additive is usually contained in an amount of 1 to 1000 ppm.
The feeling of drinking in the present invention is a thick taste that remains during or after drinking as described above, and is a sense of fulfillment due to drinking, a so-called feeling of drinking. The (Z) -3-hexen-1-ol, indole, and 3-methylnonane-2,4-dione used in the present invention are each known substances as perfume compounds, but are known to have the effects of the present invention. It was not done.

  Examples of tea beverages to which the additive for tea beverages of the present invention is added include tea extracts obtained by extracting tea leaves such as green tea, black tea and oolong tea with hot water, hot water or cold water by a conventional method, tea flavor Examples include blended beverages having tea flavors obtained by appropriately blending ingredients, and various mixed tea beverages obtained by adding various health materials to these tea beverages. The mixed tea drink here refers to a mixed tea consisting of tea leaves (Camellia sinensis var.) That are processed from Camellia sinensis var., And a combination of one or more of various health materials or palatability materials. Tea drink obtained by extraction from

  Materials used in combination with tea leaves include, for example, hatomugi, habu tea, barley, brown rice, dokudami, kumazasa, bamboo leaf, wolfberry leaf, armchair, soybean, kelp, wormwood, ganoderma, shiitake, gymnema sylvestre, Safflower, green aloe vera, loquat leaves, psyllium, citrus peel, hawthorn, malt, red sea bream, daidai, corn tea, mushrooms, persimmon tea, evening primrose, chamomile, Chen bark, freshly sprouted green tea, guava leaves, banana leaves, ginseng, Banyanagi, Hatomugi Pop, Licorice, Kawaraketsumei, Nakacha Leaves, Horsetail, Vulture, Nanbankibi, Ashitaba, Sesame, Black Bean, etc. are preferred, preferably Hatomugi, Habucha, Barley, Brown Rice, Dokudami, Kumazasa, Bamboo leaf, wolfberry leaf, candy leaf, soybean, kelp, wormwood, ganoderma, shiitake mushroom, gymnema sylvestre, safflower, Dachialoe, loquat leaves, psyllium, mandarin peel, hawthorn, malt, amadokoroko, daidai, corn tea, coconut, strawberry tea, evening primrose, chamomile, cinnamon, new bud chuchu tea, guava leaf, banana leaf, ginseng Especially preferred are hatomugi, habu tea, barley, brown rice, dokudami, kumazasa, bamboo leaf, wolfberry leaf, amacha kur, soybean, kelp, wormwood, ganoderma, shiitake mushroom, gymnema sylvestre, safflower, yellowtail aloe vera, loquat Leaves, psyllium and mandarin peel are used.

  A food flavoring agent may be added as an optional component to the tea beverage additive of the present invention. Such food fragrances include, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate 3-butenyl acid, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal, Ethyl octanoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, gel acetate Ranyl, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, 1-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral,

Citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, decane Ethyl acetate, terpineol, limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate , Ethyl phenylacetate, phenol ethers, phenols,

Furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, Aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linarool As well as synthetic or naturally derived fragrances, citrus essential oils such as orange, lemon, lime, grapefruit, apple, banana, grape, melon, peach, pineapple,

Fruit-based essential oils such as strawberry or recovered flavors, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, mint-based essential oils such as green tea, oolong tea, tea, coffee and cocoa, flavored flavors, peppermint, spearmint, etc. , Asanomi, Asafetida, Ajowan, Anise, Angelica, Fennel, Turmeric, Oregano, Allspice, Orange Nope, Pepper, Cassia, Chamomile, Mustard, Cardamom, Curry Leaf, Licorice, Caraway, Gardenia, Cumin, Watercress, Clove, Poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spare Cement, horseradish, celery, Sorrel, thyme, onion, tamarind, tarragon, chives, dill, pepper, nutmeg, wormwood,

Nigera, carrot, garlic, basil, parsley, peppermint, vanilla, paprika, hyssop, fenegreek, peppermint, horsemint, horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi Spice extract obtained from Iceland Moss, Acaciasio, Akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Line Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Achachazul, Amigasa Lily, Amiris, Almond , Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Anne Gurisu, ambrette, squid, Epimedium, rush, East, Japanese knotweed, strawberry, fig, ginkgo, Achyranthes bidentata, ylang ylang, Iwaougi,

Imperatoria, Inmortel, Wintergreen, Watercress, Uguigi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisugusa, Erigeron, Elder, Eletrocock, Elecanpen, Elemi, Engosaku, Enju, Endive , European thistle, Auren, Psyllium, Octopus, Krill, Oak, Oak moss, Okera, Osmanthus, Opoponax, Ominae, Omodaka, Dutch sennici, Origanum, Oris, Olivianum, Olive, Allspice, Orange, Orange flower, Kai, Kainin, Cacao, Oyster, Kasai, Cashew nut, Cascara, Cascarilla, Castrium, Katakuri, Katsuobushi, Cassie, Cassia fistula, Catecum, Two, carnation, valerian, chamomile, Kayapute,

Mustard, crow uri, crow birch, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaratake, kyoto, chrysanthemum, jellyfish, scallop, scallop , Yellowfin, yellowtail, wild boar, gymnema sylvestre, catnip, caraway, cucumber, cucumber, kiraya, mizumizuki, guava, guayak, wolfberry, Japanese quail, kuboboke, kuzu, camphor, kusu no hashi wa , Ground ivy, clara,

Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Moji, Mulberry, Quasher, Caper, Ghetto, Cade, Kebrako, Gelmander, Kentur, Kemponashi, Genokosho, Koji, Kodake, Kocha, Kouhone, Coca, Coganebana, Kokuto, Kokului, Coconut, Goshuyu, Pepper, Kostas, Costmary, Copaipa, Coffee, Kobushi, Burdock, Sesame, Cola, Coriander, Kolzhut, Golden Rod, Colombo, Konsai, Konzlang, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarashina , Sarsaparilla, Sarushifai, Polyporaceae, hawthorn, cornel, pepper, Santa herbs, sandarac, sandalwood, sandals Red,

Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Zhouryusshu, Shoro, Shirotamogi Ginseng, cinnamon, vinegar, watermelon, narcissus, cedar, star anise, star fruit, stilax, suppon, scalloped bamboo, zudravets, snake root, spikenard, spruce, spearmint, purslane, slow berry, savory, ginger, sage, zedary, senega , Geranium, celery, senkyu, centauria, sengen, st jones wort, senna, sauce, dio,

Soybean, Thyme, Bamboo shoot, Octopus, Tade, Dabana, Egg, Egg, Bamboo shoot, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, chervil, champaca, tuberose, datura, tilata, tsukushi, camellia, ivy, camellia, camellia, crayfish, carrot, dartang, tissuru, ditany, dill, dates, ladybird, tenma, red pepper, red pepper , Donuts, sweet potatoes, corn, dokudami, eucommia, doggrass, tomatoes, dragon blood, durian, truffles, trout balsam, tonka, Ginatakouju, pear, Na Star of Siam, nuts, natto,

Jujube, Nutmeg, Nadeshiko, Nameko, Naratake, Niauri, Nyusankinbaiyoeki, Carrot, Garlic, Mouse potato, Nettle, Nymphaea, Knotgrass, Violet, Pineapple, Hibiscus, Malt, Jacobe, Basil, Lotus, Lotus cup, Pars cup, Parsley , Butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, scallops, scallops, scallops, passion fruit, agaric, buffalo berries, pearl barley, banana, vanilla, honeysuckle, papaya, burberry, hamago , Hamasge, Hermanus, Cinnamon, Hamelis, Rose, Palmarosa, Van Reishi, Hikikoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, H Yellow, Hiba, Pipushishiwa, Polygala, hyacinth, oyster mushrooms, loquat, betel nut, feijoa, fenugreek, fennel, Eupatorium fortunei, Fujimodoki,

Fusuma, Fuselyu, Petit Grain, Butch, Grapes, Grape Salmon Cass, Futsimo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionnia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut , Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Pepton, Bergamot, Bergamot Mint, Perubalsum, Verbena, Veronica, Benzoin, Boadrose, Hoahound, Hou, Bamboo Take, Pepper, Bowfu, Whey, Hoonoki, Horsemint , Horseradish, button, hop, poppy, poplar, poppo, jojoba, squirt, Bordeaux, Boronia, Maitake, Magwald,

Marshmallow, Marjoram, Mastic, Masoyi, Matabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, Matsubusa, Matsuhodo, Matecha, Mame, Marigold, Maruba Daiou, Quince, Mullin, Mallow, Mango, Mangosteen, Mikan, Mishima , Mitsumata, beeswax, meat, mimosa, myoga, milk, myrte, milfoil, myrrh, milobaran, wheat, musk, murasaki, mesquite, medusait, pheasant, maple, melissa, merilot, melon, mousengo, monelia bayoeki, mominoki, Peach, moroheiya, yakuchi, bayberry, eucalyptus, yukinoshita,

Yuzu, Yucca, Lily, Yosai, Yorogusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Lacanca, Lacanchou, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage, Reseda, Lemon, Lemongrass, Forsythia, Rengue, Renbu, Rosemary, Lobage, Laurel, Longosa, Wasabi, Watafujitsugi, Worm Natural fragrances obtained from wood, worm seed, bracken, bracken, etc. are exemplified, and are appropriately selected and used. The amount of each of these food flavors is not particularly limited, but is generally 0.001 to 99% by weight, preferably 0.01 to 70% by weight, in the flavor composition of the present invention. Most preferably, it is used in an addition amount of 0.05 to 50% by mass.

Examples will be described below in more detail.

[Example of analysis]
About various commercially available tea drinks, content of each compound of this invention was measured. The measurement is performed by adding methyl undecanoate as an internal standard to 200 g of various commercially available tea beverages, adsorbing aroma components to Sepa beads SP700 in the column, washing with distilled water, and desorbing with a mixed solvent of isopentane-ether, After dehydration with anhydrous sodium sulfate, the mixture was concentrated and quantified by GC / MS. The results are shown in Table 1.

  From the results of Table 1, the optimum concentration range that expresses the feeling of drinking found by the present inventors is clearly different from the concentration range contained in commercially available tea beverages. It is shown that there is.

[Example 1] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation was performed, water was added to make 1,000 ml, pH was adjusted to 5.5 with sodium bicarbonate, (Z) -3-hexen-1-ol was added at a concentration of 30 ppb, and 121 ° C. The green tea beverage of the present invention was prepared by sterilizing for 10 minutes.

[Example 2] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation is performed, water is added to make 1,000 ml, pH is adjusted to 5.5 with sodium bicarbonate, indole is added at a concentration of 200 ppb, and sterilized at 121 ° C. for 10 minutes. A green tea beverage was prepared.

[Comparative Example 1] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation was performed, water was added to make 1,000 ml, the pH was adjusted to 5.5 with sodium bicarbonate, and then sterilized at 121 ° C. for 10 minutes to prepare a green tea beverage of Comparative Example 1.

[Test Example 1]
About the flavor of the green tea drink of Example 1 and 2 and the green tea drink of the comparative example 1, sensory evaluation was performed by 20 skilled panels. The standard of evaluation was that Comparative Example 1 was a control (4 points), the feeling of drinking was very strong (7 points) to very weak (1 point), and the palatability was very high (7 points) to very It was carried out by a 7-step evaluation that is low (1 point). Table 2 shows the average of the evaluation points and the flavor comments.

  From the above results, all of the compounds of the present invention showed the effect of improving the feeling of drinking.

[Examples 3 to 6] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation was performed, and water was added to 1,000 ml. After adjusting the pH to 5.5 with sodium bicarbonate, (Z) -3-hexen-1-ol, indole and 3-methylnonane-2 1,4-dione was added in various concentrations (unit: ppb) and sterilized at 121 ° C. for 10 minutes to prepare the green tea beverage of the present invention.

[Comparative Example 2] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation was performed, water was added to make 1,000 ml, pH was adjusted to 5.5 with sodium hydrogen carbonate, 2-methylnonane-2,4-dione was added at 2 ppb concentration, and 121 ° C. × 10 The green tea beverage of Comparative Example 2 was prepared by sterilizing for minutes.

[Test Example 2]
About the flavor of the green tea drink of Examples 3-6 and the green tea drink of the comparative example 2, sensory evaluation was performed by 20 skilled panels. The evaluation criteria were Comparative Example 2 as a control (4 points), the feeling of drinking was very strong (7 points) to very weak (1 point), and the palatability was very high (7 points) to very It was carried out by a 7-step evaluation that is low (1 point). Table 3 shows the average of the evaluation points and the flavor comments.

  From the results in Table 3, it is clear that a combination of the compounds of the present invention shows a synergistic effect as a sensation enhancing effect.

[Example 7] (Oolong tea beverage)
To 500 ml of 80 ° C. hot water, 10 g of oolong tea leaves (iron kannon) and 0.2 g of vitamin C were added and extracted for 4 minutes. After extraction, solid-liquid separation was performed, and water was added to 1,000 ml. After adjusting the pH to 5.5 with sodium hydrogen carbonate, (Z) -3-hexen-1-ol was added at a concentration of 50 ppb, and 121 ° C. The oolong tea beverage of the present invention was prepared by sterilizing for 10 minutes.

[Example 8] (Oolong tea beverage)
To 500 ml of 80 ° C. hot water, 10 g of oolong tea leaves (iron kannon) and 0.2 g of vitamin C were added and extracted for 4 minutes. After extraction, solid-liquid separation is performed, water is adjusted to 1,000 ml, pH is adjusted to 5.5 with sodium hydrogen carbonate, indole is added at a concentration of 300 ppb, and sterilized at 121 ° C. for 10 minutes. Oolong tea beverage was prepared.

[Comparative Example 3] (Oolong tea beverage)
To 500 ml of 80 ° C. hot water, 10 g of oolong tea leaves (iron kannon) and 0.2 g of vitamin C were added and extracted for 4 minutes. After extraction, solid-liquid separation was performed, water was added to make 1,000 ml, pH was adjusted to 5.5 with sodium bicarbonate, and then sterilized at 121 ° C. for 10 minutes to prepare a oolong tea beverage of Comparative Example 3.

[Test Example 3]
Sensory evaluation was performed by 20 skilled panelists on the flavors of the oolong tea beverages of Examples 7 and 8 and the oolong tea beverage of Comparative Example 3. The standard of evaluation is that Comparative Example 3 is a control (4 points), the feeling of drinking is very strong (7 points) to very weak (1 point), and the palatability is very high (7 points) to very high It was carried out by a 7-step evaluation that is low (1 point). Table 4 shows the average of evaluation points and flavor comments.

  From the above results, all of the compounds of the present invention showed the effect of improving the feeling of drinking.

[Examples 9 to 12] (Oolong tea beverage)
To 500 ml of 80 ° C. hot water, 10 g of oolong tea leaves (iron kannon) and 0.2 g of vitamin C were added and extracted for 4 minutes. After extraction, solid-liquid separation was performed, and water was added to 1,000 ml. After adjusting the pH to 5.5 with sodium bicarbonate, (Z) -3-hexen-1-ol, indole and 3-methylnonane-2 1,4-dione was added at various concentrations (unit: ppb) and sterilized at 121 ° C. for 10 minutes to prepare the oolong tea beverage of the present invention.

[Comparative Example 4]
To 500 ml of 80 ° C. hot water, 10 g of oolong tea leaves (iron kannon) and 0.2 g of vitamin C were added and extracted for 4 minutes. After extraction, solid-liquid separation was performed, water was added to make 1,000 ml, pH was adjusted to 5.5 with sodium bicarbonate, 3-methylnonane-2,4-dione was added at a concentration of 1.5 ppb, and 121 ° C. The oolong tea beverage of Comparative Example 4 was prepared by sterilizing for 10 minutes.

[Test Example 4]
About the flavor of the oolong tea drink of Examples 9-12 and the oolong tea drink of the comparative example 4, sensory evaluation was performed by 20 skilled panels. The evaluation criteria were Comparative Example 4 as a control (4 points), the feeling of drinking was very strong (7 points) to very weak (1 point), and the palatability was very high (7 points) to very It was carried out by a 7-step evaluation that is low (1 point). Table 5 shows the average of evaluation points and flavor comments.

  From the results shown in Table 5, it is clear that a combination of the compounds of the present invention shows a synergistic effect as a sensation enhancing effect.

[Example 13] (Tea drink)
To 400 ml of 80 ° C. hot water, 7 g of tea leaves (manufactured by Mitsui Norin) and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, and 40 g of sugar, 0.3 g of sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods) and water were added to make 1,000 ml, and the pH was adjusted to 5.5 with sodium hydrogen carbonate. Z) -3-Hexen-1-ol was added at a concentration of 50 ppb and sterilized at 121 ° C. for 10 minutes to prepare a black tea beverage of the present invention.

[Example 14] (Tea drink)
To 400 ml of 80 ° C. hot water, 7 g of tea leaves (manufactured by Mitsui Norin) and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, and sugar 40 g, sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods) 0.3 g, water was added to 1,000 ml, pH was adjusted to 5.5 with sodium hydrogen carbonate, and indole Was added at a concentration of 250 ppb and sterilized at 121 ° C. for 10 minutes to prepare a black tea beverage of the present invention.

[Comparative Example 5] (Tea drink)
To 400 ml of 80 ° C. hot water, 7 g of tea leaves (manufactured by Mitsui Norin) and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, and sugar 40 g, sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods) 0.3 g, water was added to make 1,000 ml, and the pH was adjusted to 5.5 with sodium hydrogen carbonate. The tea beverage of Comparative Example 5 was prepared by sterilizing at 10 ° C. for 10 minutes.

[Test Example 5]
About the flavor of the black tea drink of Examples 13 and 14 and the black tea drink of the comparative example 5, sensory evaluation was performed by 20 skilled panels. The standard of evaluation is that Comparative Example 5 is a control (4 points), the feeling of drinking is very strong (7 points) to very weak (1 point), and the palatability is very high (7 points) to very high It was carried out by a 7-step evaluation that is low (1 point). Table 6 shows the average evaluation points and flavor comments.

  From the above results, all of the compounds of the present invention showed the effect of improving the feeling of drinking.

[Examples 15 to 18] (Tea drink)
To 400 ml of 80 ° C. hot water, 7 g of tea leaves (manufactured by Mitsui Norin) and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, and 40 g of sugar, 0.3 g of sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods) and water were added to make 1,000 ml, and the pH was adjusted to 5.5 with sodium hydrogen carbonate. Z) -3-Hexen-1-ol, indole and 3-methylnonane-2,4-dione were added in various concentrations (unit: ppb) and sterilized at 121 ° C. for 10 minutes to prepare the tea beverage of the present invention. .

[Comparative Example 6]
To 400 ml of 80 ° C. hot water, 7 g of tea leaves (manufactured by Mitsui Norin) and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, 40 g sugar, 0.3 g sucrose fatty acid ester (Mitsubishi Chemical Foods) 0.3 g, water was added to 1,000 ml, and the pH was adjusted to 5.5 with sodium hydrogen carbonate. -A tea beverage of Comparative Example 6 was prepared by adding 3 ppb of methylnonane-2,4-dione and sterilizing at 121 ° C for 10 minutes.

[Test Example 6]
About the tea beverage of Examples 15-18 and the flavor of the tea beverage of the comparative example 6, sensory evaluation was performed by 20 skilled panels. The evaluation criteria were Comparative Example 6 as a control (4 points), very strong (7 points) to very weak (1 point), and very high (7 points) to palatability. It was carried out by a 7-step evaluation that is low (1 point). Table 7 shows the average evaluation points and flavor comments.

  From the results of Table 7, it is clear that a combination of the compounds of the present invention shows a synergistic effect as a sensation-enhancing effect.

[Example 19] (flavoring agent for tea beverage)
Hexanol 0.01 parts (mass parts, the same applies hereinafter), Eugenol 0.02 parts, Geraniol 0.02 parts, δ-decalactone 0.02 parts, Linalool 0.04 parts, Methyl jasmonate 0.1 parts, Phenylethyl A flavorant for tea beverage (Comparative Example 7) comprising 0.2 part of acetate, 0.4 part of phenylethyl alcohol, 2 parts of jasmine lactone, 0.02 part of indole, 497 parts of 95% ethanol, and 400 parts of water was prepared. To this, (Z) -3-hexen-1-ol (20 ppm), indole (100 ppm) and 3-methylnonane-2,4-dione (1 ppm) were added so as to have respective concentrations, and the tea beverage of the present invention A flavoring agent was prepared.

[Example 20] (Green tea beverage)
To 500 ml of hot water at 60 ° C., 10 g of green tea leaves (produced in Shizuoka) and 0.2 g of vitamin C were added and extracted for 5 minutes. After extraction, solid-liquid separation was performed, and water was added to 1,000 ml. After adjusting the pH to 5.5 with sodium hydrogen carbonate, a flavoring agent for tea beverage of Example 19 was added at a concentration of 0.1%, 121 The green tea beverage of the present invention was prepared by sterilizing at 10 ° C. for 10 minutes. This was a green tea beverage with a high palatability and a feeling of drinking even when compared with Examples 1-8.

[Example 21] (mixed tea beverage)
For 500 ml of hot water at 90 ° C, 1 g of green tea leaves (produced in Shizuoka), 8 g of hatomugi, 1 g of barley, 0.2 g of brown rice, 0.2 g of puer tea, 0.1 g of dodomi tea, 0.1 g of habu tea, 0.1 g of chicory 1 g was added and extracted for 8 minutes. After extraction, solid-liquid separation was performed, and 0.1 g of vitamin C and water were added to make 1,000 ml. After adjusting the pH to 5.5 with sodium hydrogen carbonate, the flavorant for tea beverage of Example 19 was 0.1. The mixed tea beverage of the present invention was prepared by adding% concentration and sterilizing at 121 ° C. for 10 minutes. This was a mixed tea beverage with a high palatability with a feeling of drinking even more compared to the mixed tea beverage prepared by adding 0.1% concentration of the flavoring agent for tea beverage of Comparative Example 7 in the same manner.

  By adding the additive for tea beverages of the present invention to a tea beverage, it is possible to provide a tea beverage full of palatability by giving a thick taste and a feeling of drinking in the latter half.

Claims (7)

  (Z) -3-Hexen-1-ol or an indole, an additive for tea beverages.   (Z) A tea beverage additive comprising two or more selected from the group consisting of 3-hexen-1-ol, indole and 3-methylnonane-2,4-dione.   A flavor additive composition for tea beverages, wherein the additive for tea beverages according to claim 1 or 2 is added at a concentration of 1 to 1000 ppm.   A tea beverage, wherein the additive for tea beverages according to claim 1 or 2 is added at a concentration of 0.2 to 1000 ppb.   A tea beverage comprising the flavoring composition according to claim 3.   A tea beverage comprising 0.01 to 10% by mass of the flavoring composition according to claim 3.   A method for enhancing a feeling of drinking into a tea beverage, comprising adding the tea beverage additive according to claim 1 or 2 at a concentration of 0.2 to 1000 ppb.