JP2014068633A - Low-caffeine tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-caffeine containing beverage in which its flavor and thirst-quenching action improve.SOLUTION: The present invention is a tea beverage that contains caffeine of 200 mg or less per 1 L of the beverage. The beverage contains (A) monogalactosyl diglyceride and (B) digalactosyl diglyceride, and the content [(A) + (B)], per 1 L of the beverage, is 2.0-12.0 mg.

Description

  The present invention relates to a low caffeine tea beverage with improved flavor.

  Tea drinks are sometimes used not only as starvation drinks but also as health promotion drinks for the purpose of catechin health functions. Tea drinks usually contain caffeine. However, caffeine is said to have a cardiotonic / exciting effect and tends to be avoided if it is taken on a daily basis. Therefore, tea beverages with reduced caffeine content have also been developed. For example, by setting the ratio of tannin content / caffeine content of a tea beverage containing tannin and caffeine to 30 or more, a tea beverage in which the content of caffeine is reduced without impairing the original flavor of the tea (patent Reference 1) and a low caffeine tea beverage with a caffeine concentration of less than 90 ppm, and by adjusting the ratio of ester-type catechin to the saccharide concentration in the beverage, there is a sense of concentration due to incense (smelling fragrance), astringency There is a refreshing beverage (Patent Document 2), etc.

JP 2006-67828 A JP 2011-155876 A

  As a result of the diversification of drinking scenes, low-caffeine tea beverages have been demanded, but low-caffeine tea beverages with reduced caffeine content have a thin fragrance and a sense of body (thickness). In addition to the problem of unsatisfactory (wateriness) due to lack, there was also a problem that the thirst action (the action to heal thirst) was not enough.

  The objective of this invention is providing the drink which improved the flavor and the thirst effect about the low caffeine content drink.

  As a result of studying to solve the above-mentioned problems, the inventors of the present invention blend monogalactosyl diglyceride (MGDG) and digalactosyl diglyceride (DGDG) in a low amount of caffeine tea so as to have a specific amount and a specific ratio. Thus, the present inventors have found that the flavor and the thirst effect can be improved, and completed the present invention.

That is, although not limited to these, the present invention relates to the following.
1) A tea beverage containing 200 mg or less of caffeine per liter of beverage, comprising (A) monogalactosyl diglyceride and (B) digalactosyl diglyceride, and their content [(A) + (B)] A tea beverage that is 2.0 to 12.0 mg per liter of beverage.
2) The tea beverage according to 1), wherein the content of (A) is 0.5 to 8.0 mg per liter of beverage.

  The tea beverage of the present invention has a fragrance equivalent to or higher than that of a normal tea beverage with low caffeine content, and has a richness and drinking response, and is suitable as a dry beverage, a favorite beverage, and a health promoting beverage Is a good drink.

  Low caffeine as used in the present invention means that the caffeine content in a beverage is 200 mg or less per liter of beverage, preferably 20 to 200 mg, more preferably 30 to 180 mg, still more preferably 40 to 160 mg, and particularly preferably 60 to 140 mg. Refers to beverages. The caffeine content is measured and quantified by a method using high performance liquid chromatography (HPLC).

  The low caffeine tea beverage of the present invention contains (A) monogalactosyl diglyceride (MGDG) and (B) digalactosyl diglyceride (GDGD), and their content [(A) + (B)] is 1 L of beverage. 2.0 to 12.0 mg per unit, preferably 2.5 to 10.0 mg, more preferably 3.0 to 8.0 mg. The mechanism is unknown, but by adding MGDG and GDGD in a specific amount and a specific ratio, the taste of low-concentration caffeine is enhanced without adding off flavor. As a result, the tea beverage has a balanced taste in which the bitterness, astringency, sweetness, and umami of the tea beverage are harmonized, and has a flavor with a rich and responsive feeling.

  When blended so that the content of MGDG is 0.5 to 8.0 mg per liter of beverage in a low caffeine tea beverage, excellent fragrance and flavor will be improved, and the original appearance of tea beverage will be maintained. You can also. The content of MGDG is preferably 0.8 to 8.0 mg per liter of beverage, more preferably 0.9 to 7.0 mg, further preferably 1.0 to 6.0 mg, 1.5 to 6.5 mg is particularly preferable.

  The content ratio [(A) / (B)] of MDGD and DGDG in the beverage is 0.90 to 3.0, preferably 1.0 to 2.8, particularly preferably 1.3 to 2.5. It is good to adjust so that. When blended in this proportion, the caffeine taste enhancing action becomes remarkable.

  As the MGDG and DGDG in the present invention, any MGDG and DGDG that can be used in food can be used. Moreover, you may use the extract from natural products, such as a plant body which has a chloroplast thylakoid film | membrane, and it is preferable to add as an extract of a tea leaf from a viewpoint of flavor. A method for producing a tea extract containing MGDG and DGDG at a high concentration is described, for example, in WO2009 / 055188. Here, the tea extract is a concept including a tea extract, a concentrate thereof, or a purified product thereof. The amount of MGDG and the amount of DGDG can be measured by methods well known to those skilled in the art. For example, it can be measured and quantified by performing a treatment for separating glyceroglycolipid from a sample and subjecting the separated liquid to high performance liquid chromatography using a reverse phase column.

  Furthermore, in the low caffeine tea beverage of the present invention, adjusting the non-polymerized catechins to a specific amount and a specific ratio provides a good flavor balance like tea brewed in a teapot, The value as a thirsty drink is improved.

Specifically, it is a tea beverage containing (C) gallate catechin, (D) free catechin and (A) monogalactosyl diglyceride, the content of which per 1 L of beverage,
(A) (C) + (D) = 100 to 1500 mg (preferably 100 to 950 mg, more preferably 120 to 900 mg, still more preferably 150 to 800 mg)
(B) (D)> (C)
(C) (A) / (C) = 0.003 to 1.0 (preferably 0.004 to 0.9, more preferably 0.005 to 0.8)
It is good to do.

  In the present specification, “non-polymerized catechins” refers to unpolymerized monomeric catechins ((+)-catechin (hereinafter “C”), (−)-epicatechin (hereinafter “EC”). )), (+)-Gallocatechin (hereinafter “GC”), (−)-epigallocatechin (hereinafter “EGC”), (−)-catechin gallate (hereinafter “Cg”), (−)-epi Catechin gallate (hereinafter “ECg”), (−)-gallocatechin gallate (hereinafter “GCg”), (−)-epigallocatechin gallate (hereinafter “EGCg”)). In addition, “gallate catechin” refers to non-polymerized catechins having a gallate group (Cg, ECg, GCg, EGCg). When the content of gallate catechins is referred to, the total of these gallate catechins. Represents an amount. “Free catechin” refers to non-polymerized catechins that do not have a gallate group (C, EC, GC, EGC). When the content of free catechins is referred to, the total of these free catechins Represents an amount. The amount of gallate catechin and the amount of free catechin are measured and quantified by a method using high performance liquid chromatography (HPLC).

  The low caffeine tea beverage of the present invention contains MGDG and DGDG, preferably MGDG and DGDG, in a tea extract containing a low concentration of caffeine (for example, a liquid obtained by decaffeination from a tea extract). Can be obtained by blending a tea extract containing a high concentration of

  The low caffeine tea beverage of the present invention preferably has a pH of 5 to 7, more preferably 5.5 to 7, and particularly preferably 5.5 to 6.5. When the pH is within the above range, MGDG and DGDG are stabilized.

  The low caffeine tea beverage of the present invention includes, in addition to the above tea-derived components, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, and pigments. , Additives such as emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. may be used alone or in combination. .

  As a preferred embodiment of the low caffeine tea beverage of the present invention, a containerized tea beverage can be exemplified. Containers that can be used for container-packed tea beverages include molded containers (so-called PET bottles) based on polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles, etc. Those usually used in the technical field are listed. In particular, a tea beverage packed in a transparent container such as a PET bottle is one of the preferred embodiments because the effect of the present invention of maintaining the appearance is remarkably exhibited.

Hereinafter, although an experiment example and an Example are shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.
Example 1
(1) Preparation of Tea Extract Containing MGDG and DGDG Matcha tea (grain size: 10,000 ± 2,000 cm ² / g) obtained by grinding stone tea with mortar is suspended in 80 times amount of 50 ° C. water. The suspension is treated with a high-pressure homogenizer at a pressure of 10 MPa, and centrifuged (6000 rpm, 2 minutes) to remove solid components such as coarse ground tea tissue and tea particles, and a tea extract containing MGDG and DGDG. Was prepared.

(2) Preparation of tea extract 30 parts by weight of water was used as an extraction solvent with respect to the dry weight of sencha leaves. After extraction with water at 60 ° C for 5 minutes, the tea leaves are separated, and further centrifuged (6000 rpm, 10 minutes) to remove solids such as coarse ground tea tissue and tea particles to obtain a tea extract. It was.

(3) Preparation of container-packed green tea beverages The tea extracts obtained in (1) and (2) above are mixed in any proportion to produce tea beverages (7 types) with different caffeine and glyceroglycolipid contents. did. Each was filled in a plastic bottle container, sterilized by heating, then cooled, each component was quantified, and sensory evaluation was performed with a specialized panel (5 persons). The measuring method is shown below.

[Measurement of caffeine]
HPLC was used for the measurement method of caffeine. The specific measurement method is as follows.
HPLC apparatus: TOSOH HPLC system LC8020 model II
Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
Column temperature: 40 ° C
Mobile phase A: water-acetonitrile-trifluoroacetic acid (90: 10: 0.05)
Mobile phase B: water-acetonitrile-trifluoroacetic acid (20: 80: 0.05)
Detection: UV275nm
Injection volume: 20 μL
Flow rate: 1 mL / min.
Gradient program:
Time (min)% A% B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
Reference material: Caffeine (Wako Purity Reagent)
[Measurement of Glyceroglycolipid (MGDG and DGDG)]
Pressure filtration was performed with an ultrafiltration membrane (Millipore Biomax PBMK ultrafiltration disc, polyethersulfone, 300,000 NMWL), and the components on the membrane were collected to obtain a fraction having a molecular weight of 300,000 or more. This was dissolved in water and acidified with HCl, followed by liquid-liquid partition with ethyl acetate. Of these, the ethyl acetate layer was adsorbed on an ODS solid phase extraction cartridge (Waters Sepp Pack Plus C18), and fractionated and eluted with a water-ethanol mixed solvent while sequentially changing the ethanol concentration. Among these, the 100% ethanol fraction of the OSD fraction was subjected to reverse phase chromatography, and the glyceroglycolipid was quantitatively analyzed. The analysis conditions are as follows.

Reversed phase column: TSK-GEL (TOSOH, inner diameter 4.6mm x length 150mm)
Sample injection volume: 10 μl
Flow rate: 1.0 ml / min.
RI detector: SHIMADZU RIA-10A
Eluent: 95% methanol Temperature: 40 ° C
[Taste evaluation]
The strength of the body, the strength of the scent, and the good scent were evaluated, and the average score was calculated. In addition, whether or not there is a depletion effect was judged by an agreement of the panel.

(Score) Strongness, strength of fragrance, good fragrance 1 point: just right 2 points: feel slightly weak 3 points: feel slightly weak 4 points: feel weak (4) Results Table 1 shows the results . As is clear from the table, the tea beverage of the present invention containing monogalactosyl diglyceride (MGDG) and digalactosyl diglyceride (DGDG) in a specific amount and ratio in a low caffeine tea beverage has its flavor and thirst action. It was a good beverage that improved. From the result of drinking and comparing the tea beverages of the present invention 1-5 and Comparative Example 2, the low caffeine tea beverage of the present invention has a fragrance equivalent to or better than a tea beverage having a normal caffeine content, All the panels evaluated the beverage as having a rich flavor and a good taste.

  According to the present invention, while having low caffeine, it has a fragrance equivalent to or higher than that of a tea beverage having a normal caffeine content, has a richness and a drinking response, and is suitable as a dry beverage, a favorite beverage, and a health promoting beverage. Beverages can be provided.

Claims (2)

A tea beverage containing 200 mg or less of caffeine per liter of beverage, comprising (A) monogalactosyl diglyceride and (B) digalactosyl diglyceride, and their content [(A) + (B)] A tea beverage that is 2.0-12.0 mg per liter.   The tea drink according to claim 1, wherein the content of (A) is 0.5 to 8.0 mg per liter of drink.