JP2015159796A - Tea beverage, tea flavor reinforcing agent, and tea flavor reinforcing method - Google Patents
Tea beverage, tea flavor reinforcing agent, and tea flavor reinforcing method Download PDFInfo
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- JP2015159796A JP2015159796A JP2014038898A JP2014038898A JP2015159796A JP 2015159796 A JP2015159796 A JP 2015159796A JP 2014038898 A JP2014038898 A JP 2014038898A JP 2014038898 A JP2014038898 A JP 2014038898A JP 2015159796 A JP2015159796 A JP 2015159796A
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- tartaric acid
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- 235000013616 tea Nutrition 0.000 title claims abstract description 122
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title claims abstract 11
- 239000012744 reinforcing agent Substances 0.000 title abstract 3
- 230000003014 reinforcing effect Effects 0.000 title abstract 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000011975 tartaric acid Substances 0.000 claims abstract description 48
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 48
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 43
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000011090 malic acid Nutrition 0.000 claims abstract description 43
- 239000001630 malic acid Substances 0.000 claims abstract description 43
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 29
- 235000013361 beverage Nutrition 0.000 claims abstract description 28
- 235000018553 tannin Nutrition 0.000 claims abstract description 24
- 229920001864 tannin Polymers 0.000 claims abstract description 24
- 239000001648 tannin Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 10
- 230000002708 enhancing effect Effects 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 description 72
- 235000019640 taste Nutrition 0.000 description 23
- 235000006468 Thea sinensis Nutrition 0.000 description 20
- 235000020279 black tea Nutrition 0.000 description 19
- 235000019606 astringent taste Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 230000008859 change Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000019674 grape juice Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- KBPZVLXARDTGGD-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;iron Chemical compound [Fe].OC(=O)C(O)C(O)C(O)=O KBPZVLXARDTGGD-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、茶飲料、茶風味増強剤及び茶風味増強方法に関する。 The present invention relates to a tea beverage, a tea flavor enhancer, and a tea flavor enhancer.
現代の多様化する消費者の嗜好性に対して、多種多様な茶飲料の開発が求められており、中には茶飲料の茶風味を増強することが求められる。 Development of a wide variety of tea beverages is demanded in response to the diversifying consumer preferences of modern times, and it is required to enhance the tea flavor of tea beverages.
例えば、特許文献１には、酵素処理をした茶エキスを加えることで茶風味が増強された茶飲料が開示されている。また、特許文献２には、茶原料由来の精製原料を加えることで茶風味が増強された飲料が開示されている。 For example, Patent Literature 1 discloses a tea beverage whose tea flavor is enhanced by adding a tea extract that has been subjected to enzyme treatment. Patent Document 2 discloses a beverage whose tea flavor is enhanced by adding a refined material derived from a tea material.
しかしながら、特許文献１や２に開示されるような茶原料由来の成分を加えることで茶風味を増強する方法によると、外観、カフェイン量が増加する点、沈殿の発生等の問題があり、茶原料由来の成分の使用量は制限される。そのため、十分に茶風味を増強することができない。 However, according to the method of enhancing the tea flavor by adding ingredients derived from tea ingredients as disclosed in Patent Documents 1 and 2, there are problems such as appearance, the amount of caffeine increased, the occurrence of precipitation, The amount of ingredients derived from tea ingredients is limited. Therefore, the tea flavor cannot be enhanced sufficiently.
本発明は、上記の実情に鑑みてなされたものであり、従来の茶風味が増強された飲料に替わり、茶風味が増強された新規な茶飲料、茶風味増強剤及び茶風味増強方法を提供することを目的とする。 The present invention has been made in view of the above circumstances, and provides a new tea beverage with enhanced tea flavor, a tea flavor enhancer, and a method for enhancing tea flavor instead of the conventional beverage with enhanced tea flavor. The purpose is to do.
本発明者らは、リンゴ酸と酒石酸とを併用することで茶飲料の茶風味が増強されることを見出し、本発明を完成するに至った。より具体的には、本発明は以下のようなものを提供する。 The present inventors have found that the tea flavor of a tea beverage is enhanced by using malic acid and tartaric acid in combination, and have completed the present invention. More specifically, the present invention provides the following.
（１）リンゴ酸と酒石酸とを含有する茶飲料。 (1) A tea beverage containing malic acid and tartaric acid.
（２）飲料全体における、酒石酸濃度（ｇ／ｌ）に対するリンゴ酸濃度（ｇ／ｌ）の比が、０．２〜５．０である（１）記載の茶飲料。 (2) The tea beverage according to (1), wherein a ratio of malic acid concentration (g / l) to tartaric acid concentration (g / l) in the whole beverage is 0.2 to 5.0.
（３）飲料におけるタンニンの含有量が、５〜７０ｍｇ／１００ｍｌである（１）又は（２）記載の茶飲料。 (3) The tea beverage according to (1) or (2), wherein the tannin content in the beverage is 5 to 70 mg / 100 ml.
（４）容器詰めである（１）から（３）いずれかに記載の茶飲料。 (4) The tea beverage according to any one of (1) to (3), which is packed in a container.
（５）リンゴ酸と酒石酸とを含む茶風味増強剤。 (5) A tea flavor enhancer containing malic acid and tartaric acid.
（６）リンゴ酸と酒石酸とを茶飲料に配合する工程を有する、茶風味増強方法。 (6) A method for enhancing tea flavor, comprising a step of blending malic acid and tartaric acid into a tea beverage.
本発明によれば、従来の茶風味が増強された飲料に替わり、新規な茶風味が増強された茶飲料、茶風味増強剤及び茶風味増強方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, it replaces with the drink with which the conventional tea flavor was reinforced, and can provide the tea beverage, the tea flavor enhancer, and the tea flavor enhancement method with which the novel tea flavor was reinforced.
以下、本発明の実施形態について説明するが、本発明は特にこれに限定されない。 Hereinafter, although embodiment of this invention is described, this invention is not specifically limited to this.
＜茶飲料＞
本発明の茶飲料は、リンゴ酸と酒石酸とを含有する。
<Tea drink>
The tea beverage of the present invention contains malic acid and tartaric acid.
本発明の茶飲料が茶風味を増強されているのは、以下のメカニズムによると推測される。本発明の茶飲料を飲用した際に、まず初期にリンゴ酸が酸味を与え、それに遅れて、酒石酸が酸味を与える。リンゴ酸、酒石酸は、それぞれ単独で用いると、酸味を与えるに留まるが、酒石酸がリンゴ酸より遅れて酸味を与えることにより、雑味が生じて、飲料の紅茶感が向上する。これにより、本発明の茶飲料の茶風味が増強される。なお、本明細書において、「茶風味増強」とは、少なくとも紅茶感の向上を含み、さらに渋味の向上も含んでもよいものとする。 It is estimated that the tea beverage of the present invention has enhanced tea flavor due to the following mechanism. When the tea beverage of the present invention is drunk, malic acid first gives acidity, and tartaric acid gives acidity after that. When each of malic acid and tartaric acid is used alone, the sourness is only given. However, when tartaric acid gives acidity later than malic acid, miscellaneous taste is produced and the tea feeling of the beverage is improved. This enhances the tea flavor of the tea beverage of the present invention. In the present specification, “tea flavor enhancement” includes at least an improvement in the feeling of black tea and may also include an improvement in astringency.
飲料全体における、酒石酸濃度（ｇ／ｌ）に対するリンゴ酸濃度（ｇ／ｌ）の比は、特に限定されないが、酒石酸濃度を増やすことで、雑味が生じる際の味の急激な変化を楽しめる点で、１０．０以下が好ましく、５．０以下がより好ましく、２．０以下がさらに好ましい。別の観点で、酒石酸濃度を減らすことで、雑味が生じる際にゆっくりとした味の変化を楽しめるという点で、０．１以上が好ましく、０．２以上がより好ましく、０．５以上がさらに好ましい。 The ratio of malic acid concentration (g / l) to tartaric acid concentration (g / l) in the entire beverage is not particularly limited, but by increasing the tartaric acid concentration, you can enjoy a sudden change in taste when miscellaneous taste occurs. 10.0 or less is preferable, 5.0 or less is more preferable, and 2.0 or less is more preferable. From another point of view, by reducing the tartaric acid concentration, 0.1 or more is preferable, 0.2 or more is more preferable, and 0.5 or more is preferable in that a slow taste change can be enjoyed when miscellaneous taste occurs. Further preferred.
飲料全体における、リンゴ酸濃度（ｇ／ｌ）は、酒石酸濃度（ｇ／ｌ）や目的に応じて変化させて設定すればよいが、例えば、０．０１ｇ／ｌ〜１．０ｇ／ｌの範囲で設定してもよい。より具体的には、リンゴ酸濃度（ｇ／ｌ）の下限を、０．０１ｇ／ｌ以上、０．０２ｇ／ｌ以上、０．０５ｇ／ｌ以上、０．０７ｇ／ｌ以上、０．１０ｇ／ｌ以上、０．１２以上ｇ／ｌ等に設定してもよく、上限を、１．０ｇ／ｌ以下、０．８０ｇ／ｌ以下、０．６０ｇ／ｌ以下、０．４０ｇ／ｌ以下、０．２０ｇ／以下等に設定してもよい The malic acid concentration (g / l) in the whole beverage may be set in accordance with the tartaric acid concentration (g / l) and the purpose, but for example, in the range of 0.01 g / l to 1.0 g / l. It may be set with. More specifically, the lower limit of the malic acid concentration (g / l) is 0.01 g / l or more, 0.02 g / l or more, 0.05 g / l or more, 0.07 g / l or more, 0.10 g / l. The upper limit may be set to 1.0 g / l or less, 0.80 g / l or less, 0.60 g / l or less, 0.40 g / l or less, 0 .20g / or less may be set
飲料全体における、酒石酸濃度（ｇ／ｌ）は、リンゴ酸濃度（ｇ／ｌ）や目的に応じて変化させて設定すればよいが、例えば、０．０１ｇ／ｌ〜１．０ｇ／ｌの範囲で設定してもよい。より具体的には、酒石酸濃度（ｇ／ｌ）の下限を、０．０１ｇ／ｌ以上、０．０２ｇ／ｌ以上、０．０５ｇ／ｌ以上、０．０７ｇ／ｌ以上、０．１０ｇ／ｌ以上、０．１２ｇ／ｌ以上等に設定してもよく、上限を、１．０ｇ／ｌ以下、０．８０ｇ／ｌ以下、０．６０ｇ／ｌ以下、０．４０ｇ／ｌ以下、０．２０ｇ／以下等に設定してもよい。 The tartaric acid concentration (g / l) in the whole beverage may be set by changing according to the malic acid concentration (g / l) or the purpose, for example, a range of 0.01 g / l to 1.0 g / l. It may be set with. More specifically, the lower limit of the tartaric acid concentration (g / l) is 0.01 g / l or more, 0.02 g / l or more, 0.05 g / l or more, 0.07 g / l or more, 0.10 g / l. The upper limit may be set to 0.12 g / l or more, and the upper limit is 1.0 g / l or less, 0.80 g / l or less, 0.60 g / l or less, 0.40 g / l or less, 0.20 g / You may set below.
本発明の茶飲料は、リンゴ果汁やブドウ果汁等の果汁を含むことによって、リンゴ酸又は酒石酸を含んでもよい。ただし、茶飲料中に果汁を多量に含むと、果汁の味により、本発明の茶飲料において増強された紅茶感が感じにくくなる恐れがある。この観点で、飲料全体の質量に対する、果汁の含有量は、５０質量％以下が好ましく、３０質量％以下がより好ましく、１０質量％以下がさらに好ましく、５質量％以下がより一層好ましく、１質量％以下がさらに一層好ましく、０．５質量％以下がますます好ましく、含まないのが最も好ましい。 The tea beverage of the present invention may contain malic acid or tartaric acid by containing fruit juices such as apple juice and grape juice. However, if a large amount of fruit juice is contained in the tea beverage, the taste of the juice may make it difficult to feel the enhanced black tea feeling in the tea beverage of the present invention. In this respect, the content of the fruit juice with respect to the mass of the entire beverage is preferably 50% by mass or less, more preferably 30% by mass or less, still more preferably 10% by mass or less, still more preferably 5% by mass or less, and 1% by mass. % Or less is even more preferable, 0.5% by mass or less is more preferable, and most preferably not included.
なお、本発明の茶飲料中のリンゴ酸濃度（ｇ／ｌ）、酒石酸濃度（ｇ／ｌ）は、ＨＰＬＣにてイオン排除型のカラムを使用した有機酸分析方法により測定する。 The malic acid concentration (g / l) and tartaric acid concentration (g / l) in the tea beverage of the present invention are measured by an organic acid analysis method using an ion exclusion column in HPLC.
本発明の飲料全体におけるタンニンの含有量は、特に限定されないが、本発明によると、タンニン量が多くても、タンニンの味によりリンゴ酸と酒石酸とによる雑味が抑制されない。すなわち、タンニンによる紅茶感に加え、リンゴ酸と酒石酸とによる雑味によって紅茶感を付与して茶飲料の茶風味を増強することができる。この観点で、飲料全体におけるタンニンの含有量は、５ｍｇ／１００ｍｌ以上が好ましく、２０ｍｇ／１００ｍｌ以上がより好ましく、４０ｍｇ／１００ｍｌが最も好ましい。一方、タンニンの含有量が多くなると、沈殿が発生しやすくなるため、この観点では、タンニンの含有量は少ない方が好ましいが、タンニンの含有量が少なくなると、紅茶感を十分に飲料に付与することができない。しかし、本発明によると、茶飲料中のタンニン含有量が少なくても、飲料の茶風味を増強させることができる。茶飲料中のタンニン含有量が少量に抑え、タンニンの沈殿を抑制しつつ、飲料に十分な紅茶感を与えて茶風味を増強できる点で、飲料全体におけるタンニンの含有量は、７０ｍｇ／１００ｍｌ以下が好ましく、６０ｍｇ／１００ｍｌ以下がより好ましく、５５ｍｇ／１００ｍｌ以下が最も好ましい。なお、本発明のタンニンの含有量は、酒石酸鉄によるタンニンの比色定量法により測定する。 Although the content of tannin in the whole beverage of the present invention is not particularly limited, according to the present invention, even if the amount of tannin is large, miscellaneous taste due to malic acid and tartaric acid is not suppressed by the taste of tannin. That is, in addition to the black tea feeling by tannin, the tea taste can be enhanced by the miscellaneous taste of malic acid and tartaric acid to enhance the tea flavor of the tea beverage. In this respect, the content of tannin in the whole beverage is preferably 5 mg / 100 ml or more, more preferably 20 mg / 100 ml or more, and most preferably 40 mg / 100 ml. On the other hand, when the content of tannin increases, precipitation tends to occur. From this viewpoint, it is preferable that the content of tannin is small. However, when the content of tannin decreases, the tea feeling is sufficiently imparted to the beverage. I can't. However, according to the present invention, the tea flavor of the beverage can be enhanced even if the tannin content in the tea beverage is small. The content of tannin in the whole beverage is 70 mg / 100 ml or less in that the content of tannin in the tea beverage is suppressed to a small amount and the precipitation of tannin is suppressed and the tea flavor can be enhanced by giving a sufficient tea feeling to the beverage. Is preferable, 60 mg / 100 ml or less is more preferable, and 55 mg / 100 ml or less is most preferable. In addition, content of the tannin of this invention is measured by the colorimetric determination method of tannin with iron tartrate.
本発明の茶飲料のｐＨの上限は、特に限定されず、例えば、７．０以下で設定してもよいが、ｐＨが低い方が、より渋みが優れる。この観点で、本発明の飲料のｐＨは、４．５以下が好ましい。また、ｐＨの下限についても特に限定されず、例えば、３．０以上に設定してもよい。 The upper limit of the pH of the tea beverage of the present invention is not particularly limited, and may be set to 7.0 or less, for example, but the lower the pH, the better the astringency. In this respect, the pH of the beverage of the present invention is preferably 4.5 or less. Moreover, it does not specifically limit about the minimum of pH, For example, you may set to 3.0 or more.
本発明の茶飲料の種類は、特に限定されず、例えば、紅茶、緑茶、ウーロン茶等であってよいが、本発明の茶飲料は特に紅茶感を向上させるため、紅茶が好ましい。 The kind of the tea beverage of the present invention is not particularly limited, and may be, for example, black tea, green tea, oolong tea, etc. However, the tea beverage of the present invention is particularly preferable for improving the tea feeling.
本発明の茶飲料には、上記の成分の他、従来の茶飲料に含まれる公知の成分を含んでもよいし、含まなくてもよい。そのような成分として、例えば、甘味量、機能性成分、保存料、安定剤、酸化防止剤、ビタミン類、ミネラル分、ｐＨ調整剤等が挙げられる。 In addition to the above components, the tea beverage of the present invention may or may not contain known components contained in conventional tea beverages. Examples of such components include sweetness, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals, and pH adjusters.
本発明の茶飲料は、容器に充填して、容器詰めの茶飲料とすることができる。容器は、特に限定されないが、ＰＥＴボトル、ビン、缶、紙容器等の容器を用途に応じて使用することができる。ただし、本発明によれば、茶風味を増強しつつ、タンニンの含有量を抑制してタンニンによる沈殿も抑制できるので、外観において優れる。そのため、容器は、茶飲料の外観を視認できるＰＥＴボトルや、透明なビンが好ましい。 The tea beverage of the present invention can be filled into a container to make a container-packed tea beverage. Although a container is not specifically limited, Containers, such as a PET bottle, a bottle, a can, and a paper container, can be used according to a use. However, according to the present invention, since the tea flavor is enhanced, the content of tannin can be suppressed and precipitation due to tannin can also be suppressed. Therefore, the container is preferably a PET bottle that can visually recognize the appearance of the tea beverage or a transparent bottle.
本発明の茶飲料は、従来の公知のいずれの方法によっても製造することができる。 The tea beverage of the present invention can be produced by any conventionally known method.
＜茶風味増強剤＞
本発明は、リンゴ酸と酒石酸とを含む茶風味増強剤を包含する。
<Tea flavor enhancer>
The present invention includes a tea flavor enhancer comprising malic acid and tartaric acid.
茶風味増強剤は、リンゴ酸と酒石酸とを含有するものであれば、特に限定されず、例えば、リンゴ酸と酒石酸とを単独で含有するものであってもよく、リンゴ酸を含むリンゴ果汁と、酒石酸を含むブドウ果汁とを含むものであってもよい。 The tea flavor enhancer is not particularly limited as long as it contains malic acid and tartaric acid. For example, the tea flavor enhancer may contain malic acid and tartaric acid alone. And grape juice containing tartaric acid.
＜茶風味増強方法＞
本発明は、リンゴ酸と酒石酸とを茶飲料に配合する工程を有する、茶風味増強方法を包含する。
<Method for enhancing tea flavor>
The present invention includes a method for enhancing tea flavor, comprising the step of blending malic acid and tartaric acid into a tea beverage.
リンゴ酸、酒石酸は、例えば、それぞれの単離物質を単独で茶飲料に配合してもよく、あるいは、リンゴ酸を含むリンゴ果汁や、酒石酸を含むブドウ果汁等の他の成分の由来ものを添加してもよい。 Malic acid, tartaric acid, for example, each isolated substance may be added to tea beverages alone, or added from other ingredients such as apple juice containing malic acid and grape juice containing tartaric acid May be.
茶飲料に配合するリンゴ酸の質量と酒石酸の質量との割合は、特に限定されないが、茶飲料中に配合する酒石酸の質量を増やすことで、雑味が生じる際の味の急激な変化を楽しめる点で、酒石酸の質量に対するリンゴ酸の質量の比が、１０．０以下であるのが好ましく、５．０以下であるのがより好ましく、２．０以下であるのがさらに好ましい。別の観点で、茶飲料中に配合する酒石酸の質量を減らすことで、雑味が生じる際にゆっくりとした味の変化を楽しめるという点で、０．１以上であるのが好ましく、０．２以上であるのがより好ましく、０．５以上であるのがさらに好ましい。 The ratio of the mass of malic acid and the mass of tartaric acid to be blended in tea beverages is not particularly limited, but by increasing the mass of tartaric acid to be blended in tea beverages, you can enjoy a rapid change in taste when miscellaneous taste occurs. In this respect, the ratio of malic acid mass to tartaric acid mass is preferably 10.0 or less, more preferably 5.0 or less, and even more preferably 2.0 or less. From another point of view, it is preferably 0.1 or more in that the taste of tartaric acid to be blended in the tea beverage can be reduced so that a slow taste change can be enjoyed when miscellaneous taste occurs. More preferably, it is more preferably 0.5 or more.
（リンゴ酸と酒石酸との併用による効果の評価）
実施例１、対照例１〜３の紅茶飲料を調製し、紅茶感の強さ、渋味の強さの評価を行った。
(Evaluation of the effect of combination of malic acid and tartaric acid)
The black tea beverages of Example 1 and Control Examples 1 to 3 were prepared, and the strength of the black tea feeling and the strength of astringency were evaluated.
実施例１、対照例１〜３の紅茶飲料の調製は、まず、果糖ブドウ糖液糖６．５質量％に、紅茶抽出液と酸味料とを表１に示す量で加え、重曹溶液にてｐＨを３．６に調整した調合液を、９５℃瞬間殺菌に供して、紅茶飲料を調製した。 Preparation of the black tea drink of Example 1 and the control examples 1-3 first adds black tea extract and a sour agent in the quantity shown in Table 1 to 6.5 mass% of fructose glucose liquid sugar, and pH in a sodium bicarbonate solution. Was adjusted to 3.6 and subjected to instant sterilization at 95 ° C. to prepare a tea beverage.
実施例１、対照例２、３の紅茶飲料において、それぞれを摂取したときに感じる紅茶感の強さと渋味の強さの各項目について、５人のパネリストに対照例１の点数を４点とした分量評定法を用いて評価させた。その評点の平均値を表２に示す。なお、各パネリストは、味の強さを７段階で評価した（数字が大きいほど味が強いことを表す）。 In the tea beverages of Example 1 and Control Examples 2 and 3, for each item of the strength of tea feeling and the strength of astringency felt when each was ingested, the score of Control Example 1 was 4 points for 5 panelists It was made to evaluate using the quantity evaluation method. The average value of the scores is shown in Table 2. In addition, each panelist evaluated the strength of the taste in seven levels (the larger the number, the stronger the taste).
表２に示すとおり、リンゴ酸と酒石酸とを併用した実施例１は、クエン酸、リンゴ酸、酒石酸をそれぞれ単独で含む対照例１、２、３と比較して、紅茶感の強さ、渋みの強さが高かったことが確認された。これにより、リンゴ酸と酒石酸とを併用することで、紅茶飲料の紅茶感の強さが強くなることが確認された。 As shown in Table 2, Example 1, which used malic acid and tartaric acid in combination, had a strong tea feeling and astringency compared to Control Examples 1, 2, and 3 each containing citric acid, malic acid, and tartaric acid alone. It was confirmed that the strength of was high. Thereby, it was confirmed that the strength of the black tea feeling of a black tea drink becomes strong by using malic acid and tartaric acid together.
（タンニン含有量の違いによる効果の評価）
実施例２、３、対照例４、５の紅茶飲料を、タンニンの含有量、酸味量の種類、酸味料の処方量を、表３に示すとおりに変更した点以外は実施例１の紅茶飲料と同様の条件で調製し、紅茶感の強さ、渋味の強さの評価を行った。
(Evaluation of effects due to differences in tannin content)
The tea beverages of Example 1 except that the tea beverages of Examples 2 and 3 and Control Examples 4 and 5 were changed as shown in Table 3 in the content of tannin, the kind of sour amount, and the prescription amount of the sour agent. Were prepared under the same conditions as above, and the strength of black tea feeling and astringency were evaluated.
実施例２の紅茶飲料について、摂取したときに感じる紅茶感の強さと渋味の強さの各項目について、５人のパネリストに対照例４を４点とした分量評定法を用いて評価させた。実施例３の紅茶飲料について、摂取したときに感じる紅茶感の強さについて、５人のパネリストに対照例５を４点とした分量評定法を用いて評価させた。実施例１〜３、対照例１、４、５の評点の平均値を表４に示す。なお、各パネリストは、味の強さを７段階で評価した（数字が大きいほど味が強いことを表す）。 About the tea beverage of Example 2, about each item of the intensity | strength of the tea feeling felt when ingested and the intensity of astringency, it was made to evaluate using the quantity evaluation method which made the comparative example 4 into 4 panelists. . About the tea beverage of Example 3, the strength of the tea feeling felt when ingested was evaluated by 5 panelists using a quantity evaluation method with the Control Example 5 being 4 points. Table 4 shows the average values of the scores of Examples 1 to 3 and Control Examples 1, 4, and 5. In addition, each panelist evaluated the strength of the taste in seven levels (the larger the number, the stronger the taste).
表４に示すとおり、実施例１、２、３は、それぞれの比較した対照例より、紅茶感の強さが高かったことが確認された。これにより、リンゴ酸と酒石酸とを併用すると、タンニンの含有量によらず、紅茶飲料の紅茶感が増強されることが確認された。 As shown in Table 4, it was confirmed that Examples 1, 2, and 3 had higher tea feeling strength than the respective comparative examples. Thereby, when malic acid and tartaric acid were used together, it was confirmed that the black tea feeling of the black tea beverage was enhanced regardless of the tannin content.
（ｐＨの違いによる効果の評価）
実施例４、５、対照例６、７の紅茶飲料を、タンニンの含有量を５０ｍｇ／１００ｍｌになるように調製し、紅茶飲料のｐＨ、酸味料の種類、酸味料の処方量を表５に示すとおりに変更した点以外は実施例１と同様の条件で調製し、紅茶感の強さ、渋味の強さの評価を行った。
(Evaluation of effects due to pH difference)
The tea beverages of Examples 4 and 5 and Control Examples 6 and 7 were prepared so that the tannin content was 50 mg / 100 ml, and the pH of the tea beverage, the type of acidulant, and the prescription amount of acidulant are shown in Table 5. Except for the point changed as shown, it was prepared under the same conditions as in Example 1, and the strength of tea feeling and the strength of astringency were evaluated.
実施例４の紅茶飲料について、摂取したときに感じる紅茶感の強さと渋味の強さの各項目について、５人のパネリストに対照例６を４点とした分量評定法を用いて評価させた。実施例５の紅茶飲料について、摂取したときに感じる紅茶感の強さについて、５人のパネリストに対照例７を４点とした分量評定法を用いて評価させた。実施例３〜５、対照例５〜７の評点の平均値を表６に示す。なお、各パネリストは、味の強さを７段階で評価した（数字が大きいほど味が強いことを表す）。 About the tea drink of Example 4, about each item of the intensity | strength of the tea feeling felt when ingested and the intensity of astringency, five panelists were evaluated using the quantity evaluation method which made the comparative example 6 4 points | pieces. . About the tea beverage of Example 5, the strength of the tea feeling felt when ingested was evaluated by 5 panelists using a quantity evaluation method with 4 as the comparative example 7. Table 6 shows the average values of the scores of Examples 3 to 5 and Control Examples 5 to 7. In addition, each panelist evaluated the strength of the taste in seven levels (the larger the number, the stronger the taste).
表６に示すとおり、実施例３、４、５は、それぞれの比較した対照例より、紅茶感の強さが高かったことが確認された。これにより、リンゴ酸と酒石酸とを併用すると、ｐＨにかかわらず、紅茶飲料の紅茶感を増強することが確認された。また、ｐＨが４．２である実施例４、ｐＨが３．６である実施例３は、それぞれの比較した対照例より渋味の強さが増強されることが確認された。これにより、飲料のｐＨが酸性であるときは、リンゴ酸と酒石酸とを併用すると、紅茶感の強さに加え、紅茶飲料の渋味の強さが増強されることが確認された。 As shown in Table 6, it was confirmed that Examples 3, 4, and 5 had higher tea feeling strength than the respective comparative examples. Thereby, it was confirmed that when malic acid and tartaric acid are used in combination, the tea feeling of the black tea beverage is enhanced regardless of the pH. Moreover, it was confirmed that Example 4 whose pH is 4.2 and Example 3 whose pH is 3.6 have stronger astringency than the comparative examples compared with each other. Thereby, when the pH of the beverage was acidic, it was confirmed that when malic acid and tartaric acid were used in combination, the astringency of the black tea beverage was enhanced in addition to the strength of the black tea feeling.
（リンゴ酸と酒石酸との濃度の比率の違いによる効果の評価）
実施例６〜１０、対照例８、９の紅茶飲料を、果糖ブドウ糖液糖６．５質量％に、タンニン量が５０ｍｇ／１００ｍｌになるよう紅茶抽出液を加え、表７に示すとおりに酸味料を添加し、ｐＨを調整し、その後９５℃瞬間殺菌に供して調製した。
(Evaluation of effects due to difference in concentration ratio between malic acid and tartaric acid)
Black tea beverages of Examples 6 to 10 and Control Examples 8 and 9 were added with a black tea extract so that the tannin amount was 50 mg / 100 ml to 6.5% by mass of fructose glucose liquid sugar, and as shown in Table 7, acidulant Was added to adjust the pH, and then subjected to instantaneous sterilization at 95 ° C.
実施例６〜１０、対照例９の紅茶飲料について、摂取したときに感じる紅茶感の強さと渋味の強さの各項目について、５人のパネリストに対照例８を４点とした分量評定法を用いて評価させた。その評点の平均値を表８に示した。なお、各パネリストは、味の強さを７段階で評価した（数字が大きいほど味が強いことを表す）。
For the tea beverages of Examples 6 to 10 and Control Example 9, for each item of the strength of black tea feeling and the strength of astringency felt when ingested, 5 panelists were given 4 points for Control Example 8 to evaluate the quantity. It was made to evaluate using. The average score is shown in Table 8. In addition, each panelist evaluated the strength of the taste in seven levels (the larger the number, the stronger the taste).
表８に示すとおり、リンゴ酸と酒石酸とを併用すると、飲料全体における酒石酸濃度（ｇ／ｌ）に対するリンゴ酸濃度（ｇ／ｌ）の比が、０．２〜５．０の範囲で紅茶飲料の紅茶感が増強することが確認され、特に０．５〜２．０の範囲である方がより紅茶飲料の紅茶感が向上することが確認された。 As shown in Table 8, when malic acid and tartaric acid are used in combination, the ratio of malic acid concentration (g / l) to tartaric acid concentration (g / l) in the whole beverage is in the range of 0.2 to 5.0. It was confirmed that the tea feeling of the tea beverage was enhanced, and in particular, it was confirmed that the tea feeling of the tea beverage was improved more in the range of 0.5 to 2.0.
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