JP2016158520A - Packed oolong tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed oolong tea beverage with improved taste, having well-balanced bitterness and astringency while maintaining the umami of oolong tea.SOLUTION: A packed oolong tea beverage satisfies the following formula: A/(B+C)≥0.017, wherein A represents the amino acid content (ppm), B represents the caffeine content (ppm), and C represents the tannin content (ppm).SELECTED DRAWING: None

Description

  The present invention relates to a container-packed oolong tea beverage.

Oolong tea, like green tea and black tea, is a type of beverage that is widely consumed as a packaged tea beverage. Oolong tea contains a large amount of polyphenols produced by the fermentation process, and is therefore considered effective for maintaining health. However, oolong tea has its unique flavor and unique bitterness and astringency not found in black tea and green tea. Some people shy away from oolong tea because of such bitterness and astringency.
Therefore, green tea containing 40 ppm or more of amino acids, 150 ppm or more of caffeine, and 50 ppb or more of furaneol in order to obtain a delicious or refreshing feeling of tea beverages (Patent Document 1), or containing a high concentration of amino acids in tea beverages In addition, by removing catechins, a green tea with rich umami and low astringency is obtained (Patent Document 2), the ratio of the total amount of amino acids is 5.0 to 12.5% by weight, and catechins with respect to the solid content derived from tea leaves Tea extract such as green tea having a ratio of the total amount of 9.0 to 15.0% by weight and a ratio of theanine to the tea leaf-derived solid content of 1.0% by weight or more (Patent Document 3). The taste of the beverage has been improved.

JP 2011-97905 A JP 2009-95333 A JP 2013-78338 A

Although the tea beverage shown above has improved the taste to some extent, it still has a poor balance between bitterness and astringency so that it is sufficiently delicious when drunk. That wasn't true. Moreover, the verification about oolong tea was insufficient.
An object of the present invention is to obtain a container-packed oolong tea beverage with improved taste by maintaining the umami of oolong tea while balancing the bitterness and astringency.

As a result of intensive studies to solve the above problems, the present inventor has found that the above problems can be solved by adopting the following means.
1. A packaged oolong tea beverage satisfying the following formula when A: amino acid content (ppm), B: caffeine content (ppm), and C: tannin content (ppm).
A / (B + C) ≧ 0.017
2. The container-packed oolong tea drink according to 1, wherein the catechin content (ppm) / caffeine content (ppm) is 1.00 to 1.70.
3. The container-packed oolong tea beverage according to 1 or 2, wherein the amino acid content is 7.8 ppm or more.
4). The container-packed oolong tea drink according to any one of 1 to 3, wherein the tannin content (ppm) / caffeine content (ppm) is 3.4 to 4.6.

  According to the container-packed oolong tea beverage of the present invention, while maintaining the umami by setting the value of amino acid content (Appm) / (caffeine content (Bppm) + tannin content (Cppm)) to a specific range, in particular. Thus, a container-packed oolong tea beverage with improved taste and improved balance between bitterness and astringency can be obtained.

(Oolong Tea)
Examples of tea leaves used in the container-packed oolong tea beverage of the present invention include the genus Camellia, C.I. sinensis, C.I. It is Oolong tea leaves obtained by semi-fermenting tea leaves obtained from assamica or their hybrid tea plants. Examples of such tea leaves include wushuiwa tea, iron kannon, daffodil, oolong, bales, and color seeds that are mainly produced in China. Also included are oolong tea leaves that are semi-fermented with green tea leaves.

(Extraction method)
As a method for extracting Oolong tea from the tea leaves, a known extraction method such as stirring extraction, kneader extraction, drip extraction, column extraction or the like can be employed by adding an extraction solvent, if necessary, an extraction aid or the like. Examples of the extraction solvent include water such as hard water, soft water, ion exchange water, and distilled water, water adjusted in pH with ascorbic acid and potassium carbonate, an organic solvent such as ethanol, and the above water and an organic solvent such as ethanol. And the like.
Extraction from tea leaves is preferably performed using water at a temperature of 70 to 100 ° C., more preferably 80 to 95 ° C., in a mass ratio of 5 to 60 times, more preferably 10 to 50 times with respect to tea leaves. Although extraction time can be suitably selected with the extraction method, it is preferable that it is 1 to 20 minutes, and also 2 to 10 minutes. The oolong tea extract can remove impurities by filtration or the like by a known means.
If necessary, the concentration of oolong tea extract may be concentrated or diluted to adjust the concentration, or a plurality of oolong tea extracts may be blended. From the viewpoint of flavor and taste, the Brix value of the containered oolong tea beverage is preferably 0.1% or more, particularly preferably 0.2% or more, and the upper limit is preferably 5% or less, and more preferably 4% or less.

(Adjustment of catechin, tannin, caffeine, amino acid content)
The container-packed oolong tea beverage of the present invention needs to be in a range defined by specific requirements for tannin, caffeine and amino acids. In some cases, the catechin content needs to be contained within a specific range in relation to other components.
These ingredients are originally contained in oolong tea leaves, but in order to satisfy the requirements such as the content specified in the present invention, if there is a blend of multiple oolong tea leaves or if there are insufficient ingredients Of these ingredients, one or more of the ingredients to be replenished are added to the oolong tea extract to produce a stuffed oolong tea drink. When adding one or more ingredients to be supplemented to oolong tea, analyze the content of each component of the oolong tea extract obtained by extraction, add the missing ingredients into the oolong tea extract, Can be obtained. In the future, the oolong tea extract itself contains a desired amount of ingredients by improving the variety of tea leaves, the original raw material of oolong tea leaves, improving the cultivation management, and changing the manufacturing process of oolong tea leaves. In the case of obtaining a stuffed oolong tea beverage, it is possible to include such a case, so the addition of ingredients is not essential.
In addition, when amino acids are short and added, since many types of amino acids are known, it is preferable to add theanine having a high content in oolong tea among amino acids, but it is not particularly limited. Absent. As used herein, the amino acid content includes alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, It refers to the total amount of 20 amino acids constituting the protein such as tyrosine and valine, and theanine.

(Measurement of amino acid content)
Analysis can be performed using the Waters AccQ • Tag reagent kit, and for example, the following method can be used.
3 mg of N-hydroxysuccinimid activated heterocyclic carbamate (6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, AQC) crystals are dropped on the bottom of the vial, and 1 ml of Reagent 2B (Acenit) is added. Vortex for 10 seconds. Heat at 55 ° C. until the crystals are completely dissolved in the incubator (within 10 minutes).
Dilute H-type amino acid standard sample solution (2.5 μmol / ml) 100 times with distilled water. Add 70 μl of the attached borate buffer (5% sodium tetraborate buffer) to 10 μl (or sample) of the diluted amino acid standard solution, and vortex. Add 20 μl of the prepared reagent (total volume 100 μl), immediately vortex and stir for 1 minute. Heat at 55 ° C. for 10 minutes, transfer to a vial for traces, and measure by HPLC.
<HPLC measurement conditions>
Column: ODS
Detector: Fluorescence detection EX250nm EM395nm
(254 nm for UV detection)
Flow rate: 1 ml / min
Column oven: 37 ° C

(Measurement of catechin / caffeine content)
It can be analyzed using HPLC. For example, the following conditions can be set.
<HPLC measurement conditions>
Column: Inertsil ODS-3 4μm 4.6 × 150mm (GL Sciences)
Temperature: 40 ° C
Detection wavelength: 280 nm, 242 nm
Mobile phase: A) 10 mM NaH2PO4
: B) Methanol flow rate: 1 ml / min
Analysis time: 35 minutes

(Measurement of tannin content)
It can be measured according to the method described in the Ministry of Agriculture, Forestry and Fisheries Tea Experiment Station Research Report, No. 6, pp. 167-172 (1970).

(Amino acid content / (caffeine content + tannin content))
In the container-packed oolong tea beverage of the present invention, the relationship between the contents (ppm) of amino acids, caffeine, and tannins contained is as follows: A: amino acid content / (caffeine content + tannin content). It must be 017 or more.
The value of amino acid content / (caffeine content + tannin content) is a value indicating the ratio of amino acids to bitter and astringent taste, and the amino acid that is an umami component is the bitterness and astringency that oolong tea has. It can be 0.017 or more, preferably 0.019 or more, more preferably 0.022 or more, and still more preferably 0.030 or more. When this value is 0.017 or more, it is possible to obtain a good taste without sufficiently feeling umami and excessively feeling bitterness or astringency.

(Caffeine content)
The container-packed oolong tea beverage of the present invention desirably has a caffeine content of 150 ppm or less, preferably 140 ppm or less, more preferably 125 ppm or less, and even more preferably 115 ppm or less.
If the content of caffeine is 150 ppm or less, the bitter taste of the containered oolong tea beverage can be suppressed, and the taste of the container stuffed oolong tea beverage is improved by containing a large amount of amino acids as described above.

(Catechin content / caffeine content)
The stuffed oolong tea beverage of the present invention desirably has a catechin content / caffeine content value in the range of 1.00 to 1.70, a preferred lower limit is 1.10, and a more preferred lower limit is 1.20. Yes, a preferred upper limit is 1.65, and a more preferred upper limit is 1.60. By setting this value in the range of 1.00 to 1.70, the astringent taste of catechin and the bitter taste of caffeine can be adjusted in a balanced manner. Either bitterness is not too strong.

(Amino acid content)
The container-packed oolong tea beverage of the present invention desirably has an amino acid content of 7.8 ppm or more, preferably 10.00 ppm or more, more preferably 14.00 ppm or more, and further preferably 16.00 or more. When the amino acid content is 7.8 ppm or more, a container-packed oolong tea beverage having excellent bitterness and astringency as oolong tea and excellent umami taste due to amino acids can be obtained.

(Tannin content / caffeine content)
The container-packed oolong tea beverage of the present invention desirably has a tannin content / caffeine content of 3.4 to 4.6, preferably 3.6 or more as the lower limit of this range, and 4 as the preferable upper limit. .4.
By setting the tannin content / caffeine content to 3.4 to 4.6, the taste of tannin and the bitter taste of caffeine can be adjusted in a balanced manner. Either astringency or bitterness is not too strong.

(Additive ingredients)
The container-packed oolong tea beverage of the present invention includes antioxidants, fragrances, various esters, organic acid salts, inorganic acids, inorganic acid salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, bitterness control. Additives such as agents, vitamins, fruit juices, fruit juice extracts, vegetable juices, vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination. In addition, alcoholic beverages such as shochu and beer can be added as long as the flavor and taste of the container-packed oolong tea beverage are not impaired.

(container)
As a container used for the container-packed oolong tea beverage of the present invention, any of the commonly used containers such as an aluminum can, a steel can, a PET bottle, a glass bottle, a paper container, and a cup can be used.

  The container-packed oolong tea beverage of the present invention is preferably heat sterilized. As a sterilization method, it can be performed under the conditions stipulated in applicable laws and regulations (Food Sanitation Law in Japan). Representative examples thereof include retort sterilization and ultra-high temperature short time sterilization (UHT sterilization), but UHT sterilization is preferred from the viewpoint of flavor. In addition, when the container filled with the oolong tea beverage is, for example, a metal can, the oolong tea beverage can be sterilized by heating after filling the container. On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are preliminarily sterilized at high temperature and short time in a sterilization condition equivalent to the above, for example, a plate heat exchanger, and then cooled to a certain temperature and filled into containers. Etc. can be adopted.

Three kinds of oolong tea leaves A to C having different amino acid contents were prepared. Using 40 times the amount of water as the extraction solvent with respect to Oolong tea leaves A, extraction was performed at 95 ° C. for 7 minutes, and then the tea leaves were separated by mesh filtration, and further centrifuged to obtain an extract A. This extract was diluted so that the amino acid content was 8.7 ppm, UHT sterilized at 138 ° C. for 30 seconds, and filled into a PET bottle to obtain a container-packed oolong tea beverage of Comparative Example 2. In addition, oolong tea leaves B and C were used in the same manner as oolong tea extract A to obtain oolong tea extracts B and C. The oolong tea extract B was diluted to have an amino acid content of 5.88 ppm, UHT sterilized at 138 ° C. for 30 seconds, and filled into a PET bottle to obtain the container-packed oolong tea beverage of Comparative Example 4, and the extract C was diluted so that the amino acid content was 10.18 ppm, UHT sterilized at 138 ° C. for 30 seconds, and filled into a PET bottle to obtain a container-packed oolong tea beverage of Comparative Example 5.
Furthermore, oolong tea leaves A to C were appropriately mixed, extracted and diluted so as to have the amino acid content in Table 1, and theanine was added to obtain the container-packed oolong tea drinks of Examples 1 to 7 and Comparative Examples 1 and 3. It was. Further, the catechin content, caffeine content, and tannin content contained in the container-packed oolong tea beverages of Examples 1 to 7 and Comparative Examples 1 to 5 were measured, and catechin / caffeine, tannin / caffeine, amino acid / (caffeine + Tannin) was calculated respectively. In addition, the unit of each component content shown in Table 1 is (ppm).

容器詰烏龍茶飲料の評価方法
評価については、以下の評価基準に従い、訓練されたパネラー４名の協議によって決定した。

Method for evaluating container-packed oolong tea beverages The evaluation was determined by consultation of four trained panelists in accordance with the following evaluation criteria.

Evaluation criteria / bitter taste ○: A moderate bitter taste is felt and a favorable taste is obtained.
Δ: The bitterness is felt slightly strong, but is within an acceptable range.
X: Bitter taste is strong and unpleasant taste.
-Astringency ○: A moderate astringency is felt and a favorable taste.
(Triangle | delta): Although astringency is felt a little strongly, it is an acceptable range.
X: Astringent taste is strong and unpleasant taste.
-Comprehensive evaluation (circle): It feels moderately umami and bitterness, is well-balanced, and has a very good taste.
(Triangle | delta): Although bitter astringency is felt a little strongly, umami is fully felt and it is favorable taste.
X: Bad balance between umami and bitter and astringent taste, unfavorable taste.

According to Examples 1 to 7, which are examples in accordance with the present invention, a clear container-packed oolong tea beverage with low turbidity can be obtained, and further, umami can be sufficiently felt, and bitterness and astringency can be moderately felt. A good and good taste can be obtained, or even if it is bad, the taste is sufficiently felt and the bitter and astringent taste is somewhat strong, but a good taste can be obtained.
On the other hand, according to Comparative Examples 1 to 5, which are not examples in accordance with the present invention, a clear container-packed oolong tea beverage with low turbidity can be obtained, but the umami is weak, the bitter taste is strong, and the balance is poor. Or either bitterness or astringency became too strong, and the taste was not favorable.

Claims (4)

A container-packed oolong tea beverage satisfying the following formula when A amino acid content (ppm), B: caffeine content (ppm), and C: tannin content (ppm).
A / (B + C) ≧ 0.017   The stuffed oolong tea beverage according to claim 1, wherein the catechin content (ppm) / caffeine content (ppm) is 1.00 to 1.70.   The container-packed oolong tea beverage according to claim 1 or 2, wherein the amino acid content is 7.8 ppm or more.   The tannin content (ppm) / caffeine content (ppm) is 3.4 to 4.6, The container-packed oolong tea beverage according to any one of claims 1 to 3.