JP2013005787A - Beverage exhibiting lemon flavor - Google Patents
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本発明は、レモン風味を呈する飲料に関するものであり、詳細には、すっきりとしたレモン本来の香りを引き立たせることができるレモン風味を呈する飲料に関するものである。 The present invention relates to a beverage exhibiting a lemon flavor, and in particular, to a beverage exhibiting a lemon flavor that can enhance the natural scent of a fresh lemon.
レモンはフレッシュでフルーティな香味を有し、多くの人に好まれることから、飲食品に幅広く使用されている。例えば、果汁や輪切りにした果実を清涼飲料、紅茶、アルコール飲料などに入れて風味付けに用いたり、フライなどの揚げ物や焼き魚などに果実を搾った搾り汁を直接かけることによりさっぱりした風味を付与したり食材の臭みをマスキングしたりするなど、日常的に用いられている。しかしながら、レモン果汁やレモンフレーバーなどのレモン風味を呈する成分（特にシトラール）は安定性が低く、レモン風味を呈する飲料、調味料（ドレッシング）、キャンディー、アイスクリームなどの長期保存が可能な飲食品では、そのレモン風味が製造時の加熱中や保存中などに経時的に消失して飲食品に付与されたフレッシュ感が低下すること、さらに劣化臭などのオフフレーバーが生成して飲食品の品質を低下させることが知られ、レモン風味の効果が半減してしまうという問題があった。特に、酸性条件下においてその変質は著しく、レモン風味を呈する飲料においては、その香気に関する品質維持が重要課題となっている。 Lemon has a fresh and fruity flavor and is popular with many people, so it is widely used in food and drink. For example, fruit juice or sliced fruit can be used for flavoring in soft drinks, tea, alcoholic beverages, etc., or a fresh flavor can be imparted by directly squeezing the juice of the fruit into fried foods such as fries or grilled fish It is used on a daily basis, such as masking the odor of ingredients. However, lemon-flavored and lemon-flavored components (especially citral) have low stability, and beverages, seasonings (dressing), candy, ice cream, and other foods that can be stored for a long time, such as lemon flavor. , Its lemon flavor disappears over time during heating and storage during production, and the freshness imparted to the food and drink is reduced, and further off-flavors such as deteriorated odors are generated to improve the quality of the food and drink. It has been known that the effect of lemon flavor is reduced by half. In particular, the alteration is remarkable under acidic conditions, and in beverages with a lemon flavor, maintaining the quality of the aroma has become an important issue.
レモン風味の劣化臭を抑制する方法について、種々の提案がある。例えば、半発酵茶葉、発酵茶葉等の溶媒抽出物を含有するシトラール又はシトラール含有製品の劣化臭生成抑制剤（特許文献１）、エピガロカテキンを含有するシトラール又はシトラール含有製品の劣化臭生成抑制剤（特許文献２）、シトラール又はシトラール含有製品に、エピガロカテキン、エピガロカテキンガレート、没食子酸、クエルシトリン、アスコルビン酸等の抗酸化成分と、鉄イオン等の遷移金属イオンを含有させることによる、シトラール又はシトラール含有製品の劣化臭生成抑制方法（特許文献３）などが挙げられる。 There are various proposals for a method for suppressing the deterioration odor of lemon flavor. For example, citral containing citral or citral-containing products containing solvent extracts such as semi-fermented tea leaves and fermented tea leaves (Patent Document 1), citral containing epigallocatechin or odor producing inhibitors for citral-containing products (Patent Document 2), by containing an antioxidant component such as epigallocatechin, epigallocatechin gallate, gallic acid, quercitrin, ascorbic acid, and transition metal ions such as iron ions in citral or citral-containing products, Examples thereof include a method for inhibiting the generation of odor of citral or citral-containing products (Patent Document 3).
本発明は、レモン風味を呈するレモン材料のフレッシュ感の低下と劣化臭の生成を抑制し、これにより嗜好性が向上したレモン風味を呈する飲料を提供することにある。 An object of the present invention is to provide a beverage exhibiting a lemon flavor with a reduced palatability and a deteriorated odor, thereby improving the palatability.
本発明者らは、上記課題を解決すべく鋭意検討した結果、レモンの香気劣化抑制にジャスミン茶抽出液が有効であることを見出し、本発明を完成するに至った。
すなわち、本発明は、以下に限定されるものではないが、次の発明を包含する。
１．レモンフレーバー及び／又はレモン果汁を含有するレモン風味を呈する飲料で、ジャスミン茶抽出液を含有する飲料。
２．ジャスミン茶抽出液の配合割合が、飲料全体に対して３〜９５重量％である、１に記載の飲料。
３．飲料全体に対するレモンフレーバー及び／又はレモン果汁の含有量が、それぞれ０．０１〜０．５重量、０．５〜４０重量％である、１又は２に記載の飲料。
４．ｐＨが２〜５である、１又は２に記載の飲料。
５．ジャスミン茶抽出液を有効成分とする、レモン風味を呈する飲料の香気劣化抑制剤。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a jasmine tea extract is effective in suppressing lemon aroma deterioration, and have completed the present invention.
That is, the present invention includes, but is not limited to, the following inventions.
1. A beverage having a lemon flavor containing lemon flavor and / or lemon juice and a jasmine tea extract.
2. The beverage according to 1, wherein the blending ratio of the jasmine tea extract is 3 to 95% by weight based on the whole beverage.
3. The drink of 1 or 2 whose content of the lemon flavor and / or lemon juice with respect to the whole drink is 0.01 to 0.5 weight and 0.5 to 40 weight%, respectively.
4). The beverage according to 1 or 2, having a pH of 2 to 5.
5. An aroma deterioration inhibitor for lemon-flavored beverages, comprising jasmine tea extract as an active ingredient.
本発明によると、フレッシュ感の低下やオフフレーバーの発生といったレモンの風味変化を抑制でき、嗜好性の向上したレモン風味を呈する飲料が提供される。本発明の飲料は、光（太陽光などの自然光や蛍光灯などの人工光）や熱等の影響を受けにくいので、長期間（６ヶ月以上、好ましくは３ヶ月以上）の保存を伴う容器詰飲料、特に透明容器に充填された容器詰飲料の形態で好適に提供される。 ADVANTAGE OF THE INVENTION According to this invention, the drink which can suppress the flavor change of lemon, such as a fall of a fresh feeling and generation | occurrence | production of off-flavor, and exhibits the flavor of lemon with improved palatability is provided. Since the beverage of the present invention is not easily affected by light (natural light such as sunlight or artificial light such as fluorescent lamp) or heat, the container is packed with storage for a long period (6 months or more, preferably 3 months or more). It is preferably provided in the form of a beverage, in particular a packaged beverage filled in a transparent container.
（ジャスミン茶抽出液）
本発明の飲料では、レモン風味の香気劣化抑制剤の有効成分としてジャスミン茶抽出液を含有させることを特徴とするものである。すなわち、ジャスミン茶抽出液をレモン風味を呈する飲料に含有させることにより、当該飲料の香気劣化を抑制することができ、すっきりとしたレモン本来の香りを引き立たせることができるレモン風味を呈する飲料を製造することができる。
(Jasmine tea extract)
The beverage of the present invention is characterized in that it contains a jasmine tea extract as an active ingredient of a lemon-flavored fragrance degradation inhibitor. That is, by containing a jasmine tea extract in a beverage with a lemon flavor, it is possible to suppress the deterioration of the flavor of the beverage and produce a beverage with a lemon flavor that can enhance the natural scent of the lemon. can do.
本発明のジャスミン茶抽出液とは、緑茶（不発酵茶）又はほとんど発酵を行っていない弱発酵茶に、天然のジャスミン〔ジャスミン・サムバック（Jasminum sambac）やジャスミン・パニキュラツム（Jasminum paniculatum）等〕の花の香りが着香された茶葉の抽出液をいう。一般的に、ジャスミン茶は、緑茶又は弱発酵茶とジャスミンの花を混合し、茶葉にジャスミンの花香を吸着させた後、乾燥して茶に仕上げられるが、本発明のジャスミン茶抽出液の原料はこれに限定されず、茶葉にジャスミンの花香が着香されていればどのようなものを用いてもよい。このようなジャスミン茶から、茶葉表面付近に吸着されている花香を抽出して、ジャスミン茶抽出液を得る。本発明では、レモンフレーバーの香気が阻害されないよう、お茶の香味が抽出され過ぎないように抽出することが好ましく、抽出溶媒としては水、好ましくは４０〜９０℃程度の温水、より好ましくは６０〜８０℃の温水を用いる。抽出溶媒（温水）は、ジャスミン茶（茶葉）１重量部に対して１５〜１００重量部程度、好ましくは２０〜５０重量部程度混合する。温水が茶葉を洗うように緩く攪拌しながら抽出を行うことが好ましい。抽出時間は、使用する茶葉の種類や量に応じて適宜選択すればよいが、通常３〜１０分程度である。抽出後、茶殻を濾過により除去して、ジャスミン茶抽出液を得る。このようにして得られるジャスミン茶抽出液は、ジャスミン茶特有の香気成分であるbenzyl alcohol（ベンジル アルコール） 、linalool（リナロール）及びmethyl anthranilate（メチル アンスラニルレイト）を含有する。なお、抽出時の抽出溶媒、或いは抽出後のジャスミン茶抽出液に、Ｌ−アスコルビン酸及び／又はＬ−アスコルビン酸ナトリウム等の酸化防止剤や、Ｌ−アスコルビン酸、クエン酸、クエン酸三ナトリウム、クエン酸三カリウム等のｐＨ調整剤などを適宜添加してもよい。 The jasmine tea extract of the present invention refers to green tea (non-fermented tea) or weakly fermented tea that has hardly been fermented, natural jasmine [Jasminum sambac, Jasmin paniculatum, etc.] An extract of tea leaves with a floral scent. In general, jasmine tea is mixed with green tea or weakly fermented tea and jasmine flowers, adsorbed jasmine incense to tea leaves, and then dried to finish tea. The raw material for the jasmine tea extract of the present invention However, the present invention is not limited to this, and any tea leaves may be used as long as jasmine fragrance is added to the tea leaves. From such jasmine tea, flower incense adsorbed near the tea leaf surface is extracted to obtain a jasmine tea extract. In the present invention, extraction is preferably performed so that the flavor of tea is not excessively extracted so that the flavor of the lemon flavor is not inhibited. Water as an extraction solvent, preferably about 40 to 90 ° C., more preferably 60 to Use hot water at 80 ° C. The extraction solvent (warm water) is mixed with about 15 to 100 parts by weight, preferably about 20 to 50 parts by weight with respect to 1 part by weight of jasmine tea (tea leaves). It is preferable to perform the extraction with gentle stirring so that warm water can wash the tea leaves. The extraction time may be appropriately selected according to the type and amount of tea leaves used, but is usually about 3 to 10 minutes. After extraction, the tea husk is removed by filtration to obtain a jasmine tea extract. The jasmine tea extract thus obtained contains benzyl alcohol, linalool, and methyl anthranilate, which are aroma components unique to jasmine tea. In addition, in the extraction solvent at the time of extraction, or jasmine tea extract after extraction, an antioxidant such as L-ascorbic acid and / or sodium L-ascorbate, L-ascorbic acid, citric acid, trisodium citrate, A pH adjuster such as tripotassium citrate may be appropriately added.
（レモン風味を呈する飲料）
本発明のレモン風味を呈する飲料とは、レモン果実の特徴を有する香料（フレーバー）やレモン果汁などのレモン抽出物（本明細書中、「レモン材料」ともいう）を配合して得られるレモン風味を有する飲料をいい、レモンフレーバー及び／又はレモン果汁含有飲料をいう。レモンフレーバーとしては、果皮から圧搾又は水蒸気蒸留により得られるレモン精油類（レモンオイル）、レモン果汁を濃縮する際などに得られる回収香、レモン精油をアルコールに溶解して得られるエッセンス類などの天然香料、シトラールなどのアルデヒド類、ネロール、ゲラニオールなどのアルコール類などからなる合成香料などから選ばれる１種又は２種以上を組み合わせたものを例示できる。また、レモン果汁としては、レモンを搾汁して得た搾汁液（ストレート果汁）、或いは該搾汁の濃縮物（濃縮果汁）で、混濁果汁、半透明果汁、透明果汁などから選ばれる１種又は２種以上を組み合わせたものを例示できる。レモンフレーバー及びレモン果汁のレモン風味の主体はシトラールであり、レモンフレーバー及び／又はレモン果汁を飲料に添加して用いることで、飲料にレモン果実様のフレッシュな香気を付与することができる。
(Drinks with lemon flavor)
The beverage having a lemon flavor of the present invention is a lemon flavor obtained by blending a lemon extract such as a flavor (flavor) having the characteristics of lemon fruit and lemon juice (also referred to herein as “lemon ingredients”). A lemon flavor and / or lemon juice-containing beverage. Lemon flavors include natural essential oils such as lemon essential oils (lemon oil) obtained by pressing or steam distillation from the peel, essences obtained by dissolving lemon essential oil in alcohol, etc. Examples thereof include a combination of one or more selected from fragrances, aldehydes such as citral, and synthetic fragrances including alcohols such as nerol and geraniol. Moreover, as lemon juice, it is 1 type chosen from squeezed juice (straight juice) obtained by squeezing lemon, or the concentrate (concentrated juice) of this juice, from turbid juice, translucent juice, transparent juice, etc. Or what combined 2 or more types can be illustrated. The main flavor of lemon flavor of lemon flavor and lemon juice is citral, and lemon flavor and / or lemon juice can be added to the beverage to give a fresh aroma like lemon fruit to the beverage.
本発明のレモン風味を呈する飲料は、ベンジル アルコール、リナロール及びメチル アンスラニルレイトを含むジャスミン茶抽出液と、シトラールを含むレモンフレーバー及び／又はレモン果汁とを配合して製造されるものであり、レモン果実様のフレッシュな香気を維持し、加熱や保存に伴う劣化臭の生成を抑制した飲料となる。レモン風味の香気劣化抑制に有効なジャスミン茶抽出液をレモン風味を呈する飲料に含有させるタイミングは限定されず、例えば、レモンフレーバー及び／又はレモン果汁（レモン材料）を配合したレモン風味を呈する飲料の調合液にレモン材料を含有していないジャスミン茶抽出液を混合してもよいし、ジャスミン茶抽出液にレモン材料を混合してもよい。必要に応じて、飲料中のジャスミン茶抽出液の濃度、当該飲料のｐＨ等を調整する。 A beverage exhibiting a lemon flavor of the present invention is produced by blending a jasmine tea extract containing benzyl alcohol, linalool and methyl anthranilate, and a lemon flavor and / or lemon juice containing citral. It becomes a beverage that maintains a fresh fruit-like aroma and suppresses the generation of deteriorated odors associated with heating and storage. The timing at which the lemon-flavored beverage containing the jasmine tea extract effective for suppressing the lemon-flavored fragrance degradation is not limited. For example, the beverage having a lemon-flavored mixture containing lemon flavor and / or lemon juice (lemon material) You may mix the jasmine tea extract which does not contain the lemon material in a preparation liquid, and may mix a lemon material with a jasmine tea extract. If necessary, the concentration of the jasmine tea extract in the beverage, the pH of the beverage, etc. are adjusted.
飲料中のレモン材料の配合量は、香料の質（力価）等によりレモンの風味を呈する程度に適宜調整して配合すればよいが、通常レモンフレーバーを用いる場合、その使用割合は飲料全体に対して０．０１〜０．５重量％、好ましくは０．０３〜０．３重量％、より好ましくは０．０５〜０．２５重量％、さらに好ましくは０．１〜０．２重量％程度である。レモン果汁を用いる場合、その使用割合は、通常、ストレート果汁換算として、飲料全体に対して０．５〜４０重量％、好ましくは０．８〜３０重量％、より好ましくは１〜１０重量％である。 The amount of lemon ingredients in the beverage may be adjusted as appropriate depending on the quality of the fragrance (titer), etc. so that the flavor of the lemon is exhibited, but usually when using lemon flavor, the proportion used is the whole beverage 0.01 to 0.5% by weight, preferably 0.03 to 0.3% by weight, more preferably 0.05 to 0.25% by weight, still more preferably about 0.1 to 0.2% by weight. It is. When using lemon juice, the use ratio is usually 0.5 to 40% by weight, preferably 0.8 to 30% by weight, more preferably 1 to 10% by weight, based on the whole beverage, in terms of straight fruit juice. is there.
また、ジャスミン茶抽出液の配合割合は、飲料全体に対して３〜９５重量％、好ましくは４．５〜９０重量％、より好ましくは８〜８０重量％、さらに好ましくは１０〜７０重量％程度、特に好ましくは１５〜５０重量％である。この濃度でジャスミン茶抽出液を配合した場合、レモン風味を呈する本発明の飲料には、ジャスミン茶として通常飲用可能な濃度（具体的にはジャスミン茶抽出液由来のＢｒｉｘが飲料される形態の際に０．１００〜０．４００程度）で配合されることになる。 Moreover, the blending ratio of the jasmine tea extract is 3 to 95% by weight, preferably 4.5 to 90% by weight, more preferably 8 to 80% by weight, and still more preferably about 10 to 70% by weight with respect to the whole beverage. Particularly preferably, it is 15 to 50% by weight. When the jasmine tea extract is blended at this concentration, the beverage of the present invention having a lemon flavor has a concentration that can be drunk normally as jasmine tea (specifically, a form in which Brix derived from the jasmine tea extract is drinkable). To about 0.100 to 0.400).
ジャスミン茶抽出液によりレモンフレーバーの香気劣化が抑制されるメカニズムは不明であるが、ジャスミン茶特有の香気成分と、不発酵茶（又は弱発酵茶）抽出液に含まれるカテキン類とが相加的又は相乗的に作用していると考えられる。本発明の飲料には、カテキン類を、総量として５０〜１０００ｐｐｍ、好ましくは１５０〜５００ｐｐｍ程度含有するように調整するとよい。ここで、本明細書におけるカテキン類とは、非重合カテキン（カテキン、ガロカテキン、エピカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート）を意味し、その総量は、Ｇｏｔｏらの方法（T.Goto, Y.Yoshida, M.kiso and H.Nagashima, Journal of ChromatographyA, 749 (1996) 295-299）に準拠したＨＰＬＣ法に基づく測定値の総量として算出できる。 The mechanism by which the flavor deterioration of lemon flavor is suppressed by the jasmine tea extract is unknown, but the aroma component peculiar to jasmine tea and the catechins contained in the unfermented tea (or weakly fermented tea) extract are additive Or it is thought that it is acting synergistically. The beverage of the present invention may be adjusted so that the total amount of catechins is 50 to 1000 ppm, preferably about 150 to 500 ppm. Here, the catechins in the present specification mean non-polymerized catechins (catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate), and the total amount thereof is The total amount of measured values based on the HPLC method based on the method of Goto et al. (T. Goto, Y. Yoshida, M. kiso and H. Nagashima, Journal of Chromatography A, 749 (1996) 295-299).
本発明のレモン風味を呈する飲料は、上記のレモンフレーバー及び／又はレモン果汁、ジャスミン茶抽出液の他に、必要に応じて飲料に通常配合されるその他の原料、例えば、糖類（砂糖、果糖、ブドウ糖、オリゴ糖、ハチミツおよびメープルシロップなど）、甘味料（ステビア、アスパルテーム、サッカリンナトリウム、アセスルファムＫおよびソーマチンなど）、酸味料（クエン酸（結晶）（無水）、クエン酸三ナトリウム、ＤＬ−リンゴ酸、酒石酸、乳酸およびリン酸など）、食用色素（クチナシ黄色素、ベニバナ黄色素、ウコン黄色素、ベニクジ黄色素、パーム油カロテン、ベニコウジ色素、クチナシ赤色素、ベニバナ赤色素、ビートレット、コチニール色素、ラック色素、アカネ色素、シソ色素、アカキャベツ色素、ムラサキイモ色素、ブドウ果皮色素、エルダーベリー色素、トウガラシ色素、アナトー色素、スピルリナ色素、カカオ色素およびタマリンド色素などの天然色素、食用黄色４号、食用黄色５号、食用赤色２号、食用赤色４０号、食用黄色１０２号および食用青色１号などの合成色素、アナトー色素およびカロチノイド色素など）、ビタミン類（ビタミンＡ、ビタミンＢＢ１、ビタミンＢ２、ビタミンＣ、ニコチン酸、パントテン酸、ビタミンＢ６、ビオチン、ビタミンＢ１２およびビタミンＥなど）や、各種フレーバー、酸化防止剤（Ｌ−アスコルビン酸、Ｌ−アスコルビン酸ナトリウムなど）、ｐＨ調整剤などを適宜添加してもよい。 In addition to the above-described lemon flavor and / or lemon juice, jasmine tea extract, other beverages that are usually blended in beverages as needed, such as sugars (sugar, fructose, Glucose, oligosaccharides, honey and maple syrup), sweeteners (stevia, aspartame, saccharin sodium, acesulfame K and thaumatin, etc.), acidulants (citric acid (crystal) (anhydrous), trisodium citrate, DL-malic acid, Tartaric acid, lactic acid, phosphoric acid, etc.), food coloring (garden yellow, safflower yellow, turmeric yellow, sacrificial yellow, palm oil carotene, red beetle pigment, gardenia red pigment, safflower red pigment, beetlet, cochineal pigment, rack Dye, Akane dye, Perilla dye, Red cabbage dye, Purple potato Natural pigments such as elementary, grape skin pigment, elderberry pigment, capsicum pigment, anato pigment, spirulina pigment, cacao pigment and tamarind pigment, edible yellow No. 4, edible yellow No. 5, edible red No. 2, edible red No. 40, edible Synthetic pigments such as Yellow No. 102 and Edible Blue No. 1, Anato pigment and carotenoid pigment), vitamins (vitamin A, vitamin BB1, vitamin B2, vitamin C, nicotinic acid, pantothenic acid, vitamin B6, biotin, vitamin B12 and Vitamin E, etc.), various flavors, antioxidants (L-ascorbic acid, sodium L-ascorbate, etc.), pH adjusters and the like may be added as appropriate.
本発明のレモン風味を呈する飲料は、劣化の著しい酸性条件下でも効果を奏することから、酸味料を配合し、ｐＨ２〜５（好ましくはｐＨ３〜４．５）に調整することで、好適な態様の一つとなる。また、酸化防止剤としてアスコルビン酸を配合すると、より効果的にレモン風味の香気劣化を抑制することができるので好ましい態様である。アスコルビン酸の添加量は、Ｌ−アスコルビン酸及びＬ−アスコルビン酸ナトリウムの総量として０．０１〜０．２重量％、好ましくは０．０４〜０．０７重量％程度である。 Since the drink which exhibits the lemon flavor of this invention has an effect also under the acidic conditions with remarkable deterioration, it mix | blends a sour agent and adjusts to pH 2-5 (preferably pH 3-4.5), and a suitable aspect It becomes one of. Moreover, since ascorbic acid is mix | blended as antioxidant, it is a preferable aspect since the aromatic flavor deterioration of a lemon flavor can be suppressed more effectively. The amount of ascorbic acid added is about 0.01 to 0.2% by weight, preferably about 0.04 to 0.07% by weight as the total amount of L-ascorbic acid and sodium L-ascorbate.
本発明の飲料を容器詰飲料とする場合、ジャスミン茶抽出液にレモン材料を添加し、必要に応じて、水やその他糖類、酸味料、酸化防止剤等の原料を配合して調合液とし、加熱殺菌処理及び容器充填して製造される。或いは、レモン材料と水やその他糖類、酸味料、酸化防止剤等の原料を配合したレモン風味を呈する液にジャスミン茶抽出液を混合して調合液とし、加熱殺菌処理及び容器充填して製造される。加熱殺菌処理は、公知の方法を用いて行うことができる。例えば缶飲料とする場合には、上記調合液を缶に所定量充填し、レトルト殺菌（例えば、１．２ｍｍＨｇ、１２１℃、７分）を行う。ペットボトルや紙パック、瓶飲料とする場合には、例えば１２０〜１５０℃で１〜数十秒保持するＵＨＴ殺菌等を行う。このようにして得られる容器詰めのレモン風味を呈する飲料は、レモン本来のフレッシュ感を有し、かつジャスミン茶特有の優雅で甘美な香りが相俟って、その香気がよりフレッシュかつ芳醇なものになり、従来にない口の中も胃の中も爽快感が味わえるような嗜好性が向上した飲料となる。 When the beverage of the present invention is a container-packed beverage, a lemon material is added to the jasmine tea extract, and if necessary, ingredients such as water and other sugars, acidulants, antioxidants are blended into a preparation solution, Manufactured by heat sterilization and container filling. Alternatively, it is manufactured by mixing a jasmine tea extract with a lemon-flavored liquid that contains lemon ingredients and raw materials such as water, other sugars, acidulants, antioxidants, etc. to prepare a mixed liquid, heat-sterilized, and filled into a container. The The heat sterilization treatment can be performed using a known method. For example, when it is set as a can beverage, a predetermined amount of the above prepared liquid is filled in the can, and retort sterilization (for example, 1.2 mmHg, 121 ° C., 7 minutes) is performed. In the case of a PET bottle, a paper pack, or a bottled beverage, for example, UHT sterilization that is held at 120 to 150 ° C. for 1 to several tens of seconds is performed. The container-packed lemon-flavored beverage obtained in this way has the freshness of lemon, combined with the elegant and sweet fragrance unique to jasmine tea, and its aroma is fresher and mellow. Thus, the beverage has improved palatability so that a refreshing feeling can be tasted both in the mouth and in the stomach.
以下、実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。
実施例１．レモンフレーバー及びレモン果汁を含有する飲料
１）ジャスミン茶抽出液の製造
薫香により着香したジャスミン茶葉（５種）を混合し、茶葉に対して３５倍量の約８０℃の温水で４分３０秒抽出した。２０メッシュフィルター、１５０メッシュフィルターを通して茶葉を分離した後、３０℃以下まで冷却し、遠心分離（株式会社久保田製作所製 型式 ７７８０、遠心力６３００ｒｐｍ、９分）を行い、上澄み液を回収して不溶性固形分を除去し、Ｂｒｉｘ約０．９００、カテキン類含量約１４９０ｐｐｍのジャスミン茶抽出液（Ａ）を得た。
EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.
Example 1. Beverages containing lemon flavor and lemon juice 1) Manufacture of jasmine tea extract Jasmine tea leaves (five kinds) perfumed with scented incense and mixed with hot water of about 80 ° C, 35 times the amount of tea leaves, Extracted. After separating the tea leaves through a 20 mesh filter and a 150 mesh filter, the tea leaves are cooled to 30 ° C. or lower, and centrifuged (Model 7780, Kubota Seisakusho Co., Ltd., centrifugal force 6300 rpm, 9 minutes). The jasmine tea extract (A) having a Brix of about 0.900 and a catechin content of about 1490 ppm was obtained.
２）レモン風味を呈する飲料の製造
ジャスミン茶抽出液を含有していないレモン風味を呈する飲料（Ｂ）に、上記のジャスミン茶抽出液を添加してレモン風味を呈する飲料（Ｃ：本発明品）を製造した。まず、レモン風味を呈する飲料（Ｂ）は、イオン交換水１００重量部にグラニュー糖６．６重量部、レモン果汁１．１重量部、レモンフレーバー０．１７重量部添加し、酸味料とｐＨ調整剤にてｐＨを３．９とすることでレモン風味を呈する飲料を調製した。酸味料とｐＨ調整剤としてはクエン酸、Ｌ−アスコルビン酸、クエン酸三カリウム、Ｌ−アスコルビン酸ナトリウムを使用した。
上記１）で調製したジャスミン茶抽出液（Ａ）を、レモン風味を呈する飲料（Ｂ）に混合して、ｐＨ３．９０のレモンフレーバー含有ジャスミン茶飲料（Ｃ）を調製した。この際、ジャスミン茶抽出液は飲料全体に対して２１重量部となるように混合した。
ジャスミン茶無添加のレモン風味を呈する飲料（Ｂ）と、ジャスミン茶を添加したレモン風味を呈する飲料（Ｃ）をそれぞれホットパック充填（充填温度：８２〜８６℃、ＴＡＬＣ缶（１９０ｍＬ容量））した。これを対照（評価点：５点）とし、３種の条件（Ｆ値として、０．５、１４、４５）でレトルト殺菌した後のレモン風味を呈する飲料のレモンフレーバー強度変化について、官能評価した。ここで、Ｆ値とは、１００℃以上にて食品の殺菌を行うとき、「食品が基準温度（１２１．１℃）にて加熱された時間（分）」を示すものであり、下記数１にて表され、一般に殺菌効果の指標とされている。すなわち、Ｆ値２とは、１２１．１℃にて２分間、Ｆ値１５とは、１２１．１℃にて１５分間殺菌を行った場合に得られる、殺菌効果を表している。
2) Manufacture of a beverage exhibiting a lemon flavor A beverage exhibiting a lemon flavor by adding the above-mentioned jasmine tea extract to a beverage exhibiting a lemon flavor that does not contain a jasmine tea extract (C: product of the present invention) Manufactured. First, a beverage (B) having a lemon flavor is prepared by adding 6.6 parts by weight of granulated sugar, 1.1 parts by weight of lemon juice, and 0.17 parts by weight of lemon flavor to 100 parts by weight of ion-exchanged water, and adjusting the acidity and pH A beverage having a lemon flavor was prepared by adjusting the pH to 3.9 with the agent. Citric acid, L-ascorbic acid, tripotassium citrate, and sodium L-ascorbate were used as the acidulant and pH adjuster.
The jasmine tea extract (A) prepared in 1) above was mixed with a beverage (B) having a lemon flavor to prepare a lemon flavor-containing jasmine tea beverage (C) having a pH of 3.90. Under the present circumstances, the jasmine tea extract was mixed so that it might become 21 weight part with respect to the whole drink.
Jasmine tea-free beverage (B) with a lemon flavor and jasmine tea-added lemon-flavored beverage (C) were each hot-packed (filling temperature: 82-86 ° C., TALC can (190 mL capacity)). . Using this as a control (evaluation point: 5 points), sensory evaluation was performed on the change in lemon flavor intensity of the beverage having a lemon flavor after retort sterilization under three kinds of conditions (F values: 0.5, 14, 45). . Here, the F value indicates “time (minutes) when the food is heated at the reference temperature (121.1 ° C.)” when food is sterilized at 100 ° C. or higher. In general, it is an index of the bactericidal effect. That is, F value 2 represents the sterilization effect obtained when sterilization is performed at 121.1 ° C. for 2 minutes and F value 15 is performed at 121.1 ° C. for 15 minutes.
表１に、結果を示す。殺菌強度が強くなるにつれ、レモンフレーバーのフレッシュ感が低下するが、ジャスミン茶を添加した本発明のレモン風味を呈する飲料（Ｃ）は、ジャスミン茶無添加のレモン風味を呈する飲料（Ｂ）と比較して、レモンフレーバーのフレッシュ感が維持された。また、オフフレーバーの発生について確認したところ、本発明品（Ｃ）はほとんど感じられないレベルであり、ジャスミン茶抽出液を配合していない飲料（Ｂ）と比較して顕著に少なかった。 Table 1 shows the results. As the sterilization strength increases, the freshness of the lemon flavor decreases, but the beverage (C) having the lemon flavor of the present invention with the addition of jasmine tea is compared with the beverage (B) having a lemon flavor without the addition of jasmine tea. As a result, the freshness of the lemon flavor was maintained. Moreover, when it confirmed about generation | occurrence | production of the off-flavor, this invention product (C) was a level which is hardly felt, and there were notably few compared with the drink (B) which is not mix | blending the jasmine tea extract.
実施例２．レモン果汁を含有する飲料
レモンフレーバーを配合せず同量の水を添加すること以外は、実施例１と同様にして本レモン風味を呈する飲料（Ｃ’：本発明品）を製造した。加熱殺菌（F値１４）後も、レモン果汁のすっきりとしたレモン本来の香りを引き立たせることができるレモン風味を呈する飲料であり、オフフレーバーの発生はなかった。
Example 2 A beverage (C ′: product of the present invention) having the lemon flavor was produced in the same manner as in Example 1 except that the same amount of water was added without blending the lemon flavor containing lemon juice . Even after heat sterilization (F value of 14), the beverage had a lemon flavor that can enhance the natural scent of lemon juice, and no off-flavor was produced.
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