JP2018157792A - Tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tea beverage with a roasted flavor imparted thereto.SOLUTION: A tea beverage contains following components (A)-(C): (A) vanillin 20-100 mass ppb, (B) flavonol and a sugar adduct thereof 1-100 mass ppm, and (C) a non-polymer catechin 250-2000 mass ppm. The contents of the component (A) and the component (C) satisfy a relationship of the following formula (1): Y≥-150X+ 4000 (1) [where, Y is the content of the component (C) (mass ppm), X is the content of the component (A) (mass ppb)].SELECTED DRAWING: None

Description

  The present invention relates to a tea beverage.

  A wide variety of beverages are on the market due to diversification of consumer preferences. Among them, various physiological functions related to the prevention of lifestyle-related diseases by polyphenols are attracting attention from the health-oriented uplift. For example, non-polymer catechins have been reported to have various physiological functions including an antioxidant effect, and tea beverages containing high concentrations of non-polymer catechins have been developed. In addition, isoquercitrin, which is a kind of flavonol and its sugar adduct, and its sugar adduct are flavonol glycosides in which one or more glucose is bonded to the 3rd position of quercetin, and exhibit antioxidative action and anti-fading action. It has been reported to do. And paying attention to such a physiological effect, the drink which mix | blended isoquercitrin and its sugar adduct is proposed (patent documents 1, 2).

  On the other hand, vanillin is a main component of vanilla fragrance, and is generally used as a flavor for imparting a sweet fragrance specific to ice cream, chocolate, candy, cake, liqueur and the like in the field of food and drink. And, for example, (1) Cheese, Swetti Aroma Group; (2) Morti, Buttery, Sweet Aroma Group; (3) Floral, Honey Group; (4) Fruity Aroma Group; (5) Smoky, Coconut, Woodia Loma Group; (6) Cooked, seasoned, fatty aroma group; (7) Phenolic, medicinal aroma group; (8) Sour group; (9) Sweet group; (10) Salt, bitter group; (11) Bitter mouthfeel group; (12 (13) A document that reports that a beverage simulating the taste and flavor of beer, wine, and liqueur can be formed using at least one flavor compound from one or more selected from the group of umami and mouthfeel. Yes (Patent Document 3). In this patent document, although (2) vanillin is listed as a group of malty, buttery and sweet aroma, (11) only isoquercitrin is listed as a bitter mouthfeel group, and vanillin and isoquercitrin There is no mention of any beverages combining tea or tea beverages.

JP 2012-183063 A JP2015-91221A JP-T-2006-515812

  The subject of this invention is providing the tea drink which provided the roasted incense.

  When the present inventor co-exists a specific amount of vanillin known as a sweet scent component and flavonol known as an astringent component and its sugar adduct in a tea beverage containing a specific amount of non-polymer catechins. Surprisingly, it was found that not only a roasted scent is imparted to a tea beverage, but also a moderate after-astringency is felt and a tea beverage with high palatability is obtained. Here, “post-astringency” in the present specification is a kind of taste that is felt after drinking a tea beverage, and means astringency that gives thickness to the taste of a tea beverage and causes a reverberation. It refers to the astringency that is felt 5 to 30 seconds after drinking.

That is, the present invention includes the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1 to 100 mass ppm, and (C) Non-polymer catechins 250 to 2000 mass ppm
Containing
Content of a component (A) and a component (C) is following formula (1);
Y ≧ −150X + 4000 (1)
[In Formula (1), Y shows content (mass ppm) of a component (C), and X shows content (mass ppb) of a component (A). ]
It provides tea drinks that satisfy this relationship.

The present invention also provides the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1 to 100 mass ppm, and (C) Non-polymer catechins 250 to 2000 mass ppm
The content of component (A) and component (C) is represented by the following formula (1);
Y ≧ −150X + 4000 (1)
[In Formula (1), Y shows content (mass ppm) of a component (C), and X shows content (mass ppb) of a component (A). ]
The manufacturing method of the tea beverage to which the roasted incense was given including the process of mix | blending so that this relationship may be satisfy | filled is provided.

The present invention also provides the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1 to 100 mass ppm, and (C) Non-polymer catechins 250 to 2000 mass ppm
A method for providing a roasted incense for a tea beverage is provided.

  ADVANTAGE OF THE INVENTION According to this invention, not only a roasted incense is provided, but a moderate after-astringency is felt, and a highly drinkable tea drink can be provided.

[Tea drink]
As used herein, the term “tea beverage” refers to tea leaves of the genus Camellia, for example, tea leaves selected from C. sinensis. Var. Sinensis (including Yabuta species), C. sinensis. Var. Assamica, and hybrids thereof ( A beverage containing Camellia sinensis) as a raw material. The tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one or more kinds can be used. In addition, the tea varieties and collection times of tea leaves are not particularly limited, and the tea leaves may be subjected to a burning process.
Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like.

  In addition, beverages containing grains and leaves other than Camellia as raw materials are also included in the tea beverage of the present invention. Examples of cereals include barley, wheat, pigeons, rye, buckwheat, and bare wheat; rice such as brown rice; Beans; minor grains such as buckwheat, corn, white sesame, black sesame, persimmon, persimmon, persimmon, and kinuwa. In addition, as leaves other than the genus Camellia, for example, ginkgo leaves, bamboo leaves, loquat leaves, mulberry leaves, wolfberry leaves, bamboo leaves, komatsuna, rooibos, kumazasa, dokudami, amacha eel, honeysuckle, primrose, Kakidooshi, Kawaraketsumei, Gymnema sylvestre, twilight tea (walnut family), persimmon tea (rose family), kidachi aloe and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary can also be used. As the raw materials other than the grains and the leaves of the genus Camellia, one kind or two or more kinds can be used.

  Examples of the tea beverage of the present invention include a green tea beverage, a semi-fermented tea beverage, a fermented tea beverage, a roasted tea beverage, and a blended tea beverage. Among these, green tea drinks are preferable because the effects of the present invention can be easily enjoyed. Here, in this specification, the “blend tea beverage” refers to a beverage using a plurality of tea ingredients.

The tea beverage of the present invention contains vanillin as the component (A).
The origin of vanillin is not particularly limited as long as it is commonly used in the field of food and drink. For example, it may be extracted from vanilla beans, chemically synthesized, commercially available, or derived from raw materials. Examples of commercially available vanillin include vanillin (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade).

  Although content of the component (A) in the tea drink of this invention is 20-100 mass ppb, from a viewpoint of roasting incense provision, 21 mass ppb or more is preferable, 23 mass ppb or more is more preferable, 25 mass ppb or more Is more preferably 27 mass ppb or more, preferably 29 mass ppb or more, and preferably 85 mass ppb or less, preferably 80 mass ppb or less, preferably 75 mass ppb or less, and 70 mass ppb from the viewpoint of suppressing the vanilla odor. The following is more preferable, 60 mass ppb or less is still more preferable, and 50 mass ppb or less is still more preferable. As a range of content of this component (A), in the tea drink of this invention, Preferably it is 21-85 mass ppb, More preferably, it is 23-80 mass ppb, More preferably, it is 25-75 mass ppb. More preferably, it is 27 to 70 mass ppb, still more preferably 29 to 60 mass ppb, and still more preferably 29 to 50 mass ppb. In addition, content of a component (A) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, GC / MS method. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

The tea beverage of the present invention contains flavonol and its sugar adduct as the component (B).
Here, in the present specification, the “flavonol sugar adduct” refers to a product in which sugar is glucoside-bonded to flavonol which is an aglycon. The glucoside bond may be an O-glycoside or a C-glycoside, and is not particularly limited. The sugars that bind to the glucoside are not uniform depending on the type of aglycone. Examples thereof include sugars, trisaccharides such as gentiotriose, glucosyl rutinose, glucosyl neohesperidose, and mixtures thereof. The sugar adduct includes one obtained by adding one sugar to an aglycone and one obtained by further adding one or more sugars to the sugar adduct, and may be a mixture thereof. A known method can be employed for the reaction for adding a sugar, and examples thereof include a method in which a flavonol sugar adduct is glucosylated by the action of a glycosyltransferase in the presence of a sugar compound. As a specific operation method, for example, International Publication No. 2006/070883 can be referred to.

  Examples of flavonols include quercetin, kaempferol, and myricetin. Examples of the flavonol sugar adduct include those obtained by adding a sugar to an aglycone such as quercetin, kaempferol or myricetin, for example, isoquercitrin, rutin, quercitrin and the like, and those obtained by further adding a sugar, For example, isoquercitrin sugar adducts and the like can also be mentioned. The isoquercitrin sugar adduct is, for example, a compound in which one or more glucoses are α-1,4 bonded to a glucose residue of isoquercitrin, and the number of glucose bonds is preferably 1 to 15, and preferably 1 to 10 Is more preferable, and 1-7 are still more preferable.

  Among them, as the component (B), from the viewpoint of imparting roasted fragrance and improving post-astringency, one or two kinds selected from isoquercitrin and its sugar adduct and rutin are preferable, and isoquercitrin and its sugar addition. More preferred are.

  The content of the component (B) in the tea beverage of the present invention is 1 to 100 ppm by mass, preferably 2 ppm by mass or more, and more preferably 3 ppm by mass or more from the viewpoint of imparting roasting incense and improving post-astringency. 3.5 mass ppm or more is more preferable, and from the viewpoint of moderate after-astringency, 80 mass ppm or less is preferable, 50 mass ppm or less is more preferable, 30 mass ppm or less is more preferable, and 25 mass ppm is particularly preferable. . As a range of content of this component (B), in the tea drink of this invention, Preferably it is 2-80 mass ppm, More preferably, it is 3-50 mass ppm, More preferably, it is 3-30 mass ppm. More preferably, it is 3.5 to 25 mass ppm. In addition, content of a component (B) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, a high performance liquid chromatograph method. For example, the method described in the below-mentioned Example is mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

The tea beverage of the present invention contains non-polymer catechins as the component (C).
As used herein, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and in the present invention, it may contain at least one of the above eight types.

  The content of the component (C) in the tea beverage of the present invention is 250 to 2000 ppm by mass, but is preferably 300 ppm by mass or more, preferably 350 ppm by mass or more, from the viewpoint of improving physiological effects and post-astringency. The mass ppm or more is preferable, the 500 mass ppm or more is more preferable, the 600 mass ppm or more is preferable, the 700 mass ppm or more is further preferable, the 900 mass ppm or more is further preferable, and the 1000 mass ppm or more is particularly preferable. Moreover, from a moderate astringency viewpoint, 1900 mass ppm or less is preferable, 1800 mass ppm or less is more preferable, 1500 mass ppm or less is still more preferable. As a range of content of this component (C), in the tea drink of this invention, Preferably it is 300-1900 mass ppm, Preferably it is 350-1900 mass ppm, More preferably, it is 400-1900 mass ppm, More preferably, it is 500. It is -1900 mass ppm, More preferably, it is 600-1900 mass ppm, More preferably, it is 700-1800 mass ppm, More preferably, it is 900-1800 mass ppm, Most preferably, it is 1000-1500 mass ppm. The content of component (C) is defined on the basis of the total amount of the above eight types, and is an analysis method suitable for the state of the measurement sample among the commonly known analysis methods, for example, high-performance liquid chromatography. Can be measured. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  In the tea beverage of the present invention, the content of the component (A) and the component (C) needs to satisfy the relationship of the following formula (1) from the viewpoint of imparting roasted incense and improving post-astringency.

      Y ≧ −150X + 4000 (1)

[In Formula (1), Y shows content (mass ppm) of a component (C), and X shows content (mass ppb) of a component (A). ]

  In the present invention, preferably satisfying the relationship of the following formula (2), more preferably satisfying the relationship of the following formula (3), the post-astringency is further improved, and the tea having high palatability is further imparted. It can be a beverage.

Y ≧ −150X + 4200 (2)
Y ≧ −150X + 4500 (3)

[In the formulas (2) and (3), X and Y have the same meanings as X and Y in the formula (1). ]

  Moreover, the tea beverage of the present invention has a total amount [(B) + (C)] of the component (B) and the component (C) of 252 mass ppm or more from the viewpoint of imparting roast aroma and improving post-astringency. Preferably, 300 mass ppm or more is more preferable, 500 mass ppm or more is further preferable, 600 mass ppm or more is further preferable, 800 mass ppm or more is further preferable, 900 mass ppm or more is further preferable, and from the viewpoint of moderate astringency 3000 mass ppm or less is preferable, 2500 mass ppm or less is more preferable, and 2000 mass ppm or less is still more preferable. The range of [(B) + (C)] is preferably 252 to 3000 mass ppm, more preferably 300 to 3000 mass ppm, still more preferably 500 to 3000 mass ppm, and still more preferably 600 to 2500 mass ppm. More preferably, it is 800-2000 mass ppm, Most preferably, it is 900-2000 mass ppm.

  Furthermore, the tea beverage of the present invention is within the range not impairing the object of the present invention, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, One or more additives such as nectar extract and quality stabilizer can be contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  The pH (20 ° C.) of the tea beverage of the present invention is preferably 4 or more, more preferably 5 or more, further preferably 5.5 or more, more preferably 7 or less, and preferably 6.5 or less from the viewpoint of the finish of tea. More preferred is 6.2 or less. The pH range is preferably 4 to 7, more preferably 5 to 6.5, and still more preferably 5.5 to 6.2. The pH is measured by measuring about 100 mL of tea beverage in a 300 mL beaker and adjusting the temperature to 20 ° C.

  The Brix (20 ° C.) of the tea beverage of the present invention is preferably 0.1 or more, more preferably 0.12 or more, still more preferably 0.15 or more, and particularly preferably 0.2 or more, from the viewpoint of imparting the finish of tea. It is preferably 2 or less, more preferably 1.8 or less, still more preferably 1.5 or less, and particularly preferably 1.2 or less. The range of Brix is preferably 0.1 to 2, more preferably 0.12 to 1.8, still more preferably 0.15 to 1.5, and 0.2 to 1.2. The following are particularly preferred: Here, “Brix” in the present specification is a value measured using a refractometer for sugar, and is a value corresponding to a mass percentage of an aqueous sucrose solution at 20 ° C. Moreover, it means the soluble solid content concentration calculated from the refractive index of the sample with reference to the refractive index of the aqueous sucrose solution at 20 ° C. Specifically, it can be measured by the method described in Examples below.

The tea beverage of the present invention can be one or more selected from a concentrated liquid tea beverage, a powdered tea beverage and a containerized tea beverage. In the case of a container-packed tea beverage, the tea beverage of the present invention has the feature that it can strongly feel roasted incense, so even if it is drunk in a state where it is packed in a container having a narrow opening with respect to the liquid surface of the beverage You can feel the rich roasting incense of tea. A container having a narrow opening means a container having an opening serving as a drinking mouth of 1200 mm ² or less, preferably 1000 mm ² or less, more preferably 900 mm ² or less, particularly preferably 800 mm ² or less. As such a beverage container with a narrow opening, a PET bottle or bottle can with a cap (φ28 mm, φ38 mm), a partial open-end can lid such as a pull tab type or a steion tab type that opens only a part of the lid Aluminum cans and steel cans, paper packs with straws, chilled cups with straws, etc. As shown in the examples described later, usually, when a beverage is packed in a container having a narrow opening such as a PET bottle or a bottle can, and compared with a case where a container having a wide opening such as a cup is used. Because the fragrance from the surface of the beverage is difficult to enter the nose directly, the fragrance tends to feel weak, but the tea beverage of the present invention is a case where it is packed in a narrow container, You can feel the rich incense of tea like drinking tea from a teapot.

  The tea beverage of the present invention may be heat sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the Food Sanitation Law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of the container of the packaged tea beverage, for example, when the container can be heated and sterilized after filling the container, such as a metal can and a bottle. In that case, retort sterilization or post-fill sterilization (pasting) can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to. In general, a heat-sterilized tea beverage generally has a low tea aroma, but if it is a tea beverage of the present invention, a rich roasted incense of tea is felt even if heat-sterilized.

[Method for producing tea beverage with roasted incense]
In the production method of the present invention, a component (A) of 20 to 100 mass ppb, a component (B) of 1 to 100 ppm by mass, and a component (C) of 250 to 2000 ppm by mass are represented by the formula (1). A step of blending so as to satisfy the relationship is included. For example, components (A) and (B) are blended with tea extract containing Camellia genus tea leaves as a tea raw material, and the components ( It can be produced by adjusting the concentrations of A) and (C). In the production method of the present invention, the blending order of the components (A) to (C) is not particularly limited as long as the components (A) to (C) are finally present in the tea beverage.

The tea extract can be produced by subjecting tea materials containing Camellia genus tea leaves to known extraction methods, but when using multiple tea materials, they can be extracted separately or mixed and extracted. May be. Examples of the extraction method include stirring extraction, column extraction, drip extraction, and the like. The extraction conditions can be appropriately selected depending on the extraction method.
After the extraction, the tea raw material and the tea extract can be separated by known solid-liquid separation means such as filtration, centrifugation, membrane treatment and the like. The tea extract thus obtained may be used as it is or after being dried and concentrated.

  In the production method of the present invention, the specific configuration of the tea beverage (for example, the concept of the tea beverage, the specific configuration of the components (A) to (C) and the total amount [(B) + (C)]) is as described above. In order to improve the after-astringency and make a tea beverage with high palatability while further adding roasting incense, instead of the formula (1), the formula (2) or (3) can also be adopted.

[Method for applying roasted incense for tea beverage]
The method for imparting roasted scent of the tea beverage of the present invention comprises a component (A) of 20 to 100 mass ppb, a component (B) of 1 to 100 mass ppm, and a component (C) of 250 to 2000 mass ppm. It is something to be made. In the method for applying roasted scent of the present invention, it is sufficient that the components (A) to (C) are finally coexisted in the tea beverage, and the coexistence timing and blending order are not particularly limited.

  Furthermore, in order to improve the after-astringency and make the tea beverage with high palatability while further adding roasted incense, the content of the component (A) and the component (C) is preferably the formula (1). ), More preferably the relationship of the above formula (2), and further preferably the relationship of the following formula (3). In addition, the specific configuration of the tea beverage (for example, the concept of the tea beverage, the specific configuration of the components (A) to (C) and the total amount [(B) + (C)]) is as described above. is there.

1. Analysis of vanillin A 10 mL sample was taken in a GC headspace vial (20 mL) and 3 g sodium chloride was added. The stirring bar was put in the vial and sealed up, and the components were adsorbed on SPME fibers (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurement was performed. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
Column: TC-WAX (30m (length), 0.25mm (inner diameter), 0.25μmm (film thickness))
Column temperature: 40 ° C. (3 mh) → 20 ° C./mh→250° C.
・ Column pressure: Constant flow rate mode (31kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 260 ° C
・ Injection method: Splitless ・ Detector: MS
-Ion source temperature: 230 ° C
・ Ionization method: EI (70eV)
・ Scan range: SCAN
・ Gain: 1729V

  The purchased reagent was dissolved in ethanol and serially diluted to prepare a sample. A sample with a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. The peak area of ions at m / z 151 was used for quantification.

2. Analysis of isoquercitrin and its sugar adduct The analysis of isoquercitrin and its sugar adduct is performed by HPLC (high performance liquid chromatography) according to the following method.
LC-10AD (manufactured by Shimadzu Corporation) is used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
・ Detector: UV-visible spectrophotometer SPD-10AV (manufactured by Shimadzu Corporation)
Column: YMC-Pack ODS-A AA12S05-1506WT, φ6mm x 150mm (manufactured by YMC)

The analysis conditions are as follows.
-Column temperature: 40 ° C
-Mobile phase: A mixture of water, acetonitrile, 2-propanol and acetic acid (200: 38: 2: 1)
・ Flow rate: 1.0 mL / min
Sample injection volume: 10 μL
・ Measurement wavelength: 360 nm

A sample for analysis is prepared by the following procedure.
1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1, volume ratio) was further added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution is subjected to high performance liquid chromatographic analysis.

  In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin and isoquercitrin in the sample solution and The sugar adduct is quantified. That is, the molar concentration of isoquercitrin and the sugar adduct obtained by adding sugar to isoquercitrin in the HPLC analysis of the sample solution is determined from the calibration curve, and the content (mass) of each substance is determined from the molecular weight. %) To determine the amount of isoquercitrin and its sugar adduct in the sample.

3. Analysis of non-polymer catechins Using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a sample dissolved and diluted with pure water was used for a packed column for liquid chromatography using an octadecyl group (L-column TM ODS, 4 .6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute), and measured by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Liquid A concentration Liquid B concentration 0 min 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

5. Measurement of pH 100 mL of a tea beverage was weighed into a 300 mL beaker and measured by adjusting the temperature to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.).

6). Measurement of Brix Brix of a tea beverage at 20 ° C. was measured using a sugar content meter (Atago RX-5000, manufactured by Atago).

7). Sensory evaluation Four expert panels conducted a sensory test on “roasted scent” and “post astringency” of each packaged tea beverage. In the sensory test, each container-packed tea beverage was evaluated according to the following evaluation criteria, and then the average value of the score of the specialized panel was obtained.

(1) Evaluation criteria of roasted incense The roasted incense of the container-packed tea beverage of Example 12 was rated 5 and the roasted incense of the container-packed tea beverage of Comparative Example 1 was rated 1 in the following five stages.
1: Can not feel roasting incense 2: Not much roasting incense 3: Feels weak roasting incense 4: Feels roasting incense and tastes good as tea 5: Feels slightly roasted incense and tastes as tea Is very good

(2) Evaluation criteria for post-astringency The post-astringency of the container-packed tea beverage of Example 12 was rated 5 and the post-stringency of the container-packed tea beverage of Comparative Example 1 was rated 1, and the evaluation was made in the following five stages. went.
1: After astringency is not felt 2: After astringency is not felt very much 3: A weak astringency is felt 4: 4: After astringency is felt 5: A moderate astringency is felt, and the afterglow is enjoyed as tea be able to

Production Example 1
Green tea extract I
6 g of green tea leaves (Nibansencha) were extracted with 400 g of ion-exchanged water at 90 ° C. for 3 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract I. Green tea extract I had a non-polymer catechin content of 0.125% by mass.

Production Example 2
Green tea extract II
1,000 g of a commercially available catechin preparation (polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) was suspended in 9,000 g of a 95% by mass ethanol aqueous solution under stirring conditions of 25 ° C. and 200 r / min, and activated carbon (Kuraray Coal GLC, 200 g of Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, Mizusawa Chemical Co., Ltd.) were added and stirring was continued for about 10 minutes. Subsequently, the stirring process was continued for about 30 minutes at 25 ° C. Subsequently, the activated carbon, the acid clay, and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 3.3 kPa, followed by concentration under reduced pressure. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Subsequently, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of tannase KTFH (Industrial Grade, 500 U / g or more, manufactured by Kikkoman) was dissolved in 10.7 g of ion-exchanged water was added for 30 minutes. The enzyme reaction was terminated when the pH later dropped to 4.24. Next, the stainless steel container was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Subsequently, after cooling to 25 degreeC, the concentration process was performed and the green tea extract II was obtained. Green tea extract II had a non-polymer catechin content of 15% by mass.

Examples 1 to 9 and Comparative Examples 1 and 2
Green tea extract I 20% by mass is appropriately blended with vanillin and an isoquercitrin preparation (Sanmerin AO-3000, manufactured by Saneigen FFI, Inc., isoquercitrin and its sugar adduct 15%), The pH was adjusted to 5.8 with sodium bicarbonate, the total amount was adjusted to 100% by mass with ion-exchanged water, heat sterilized, and then filled into a PET bottle to obtain a packaged tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 1. In addition, in the container-packed tea beverages of Examples 2 to 9, Green Tea Extract II was blended so as to have a content of non-polymer catechins shown in Table 1.

Examples 10 to 17 and Comparative Examples 3 and 4
Green tea extract I 20% by mass is blended with vanillin and an isoquercitrin preparation (Sanmerin AO-3000, manufactured by Saneigen FFI Co., Ltd.), then adjusted to pH 5.8 with sodium bicarbonate, The total amount was adjusted to 100% by mass with exchanged water, heat sterilized, and then filled into a PET bottle to obtain a container-packed tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are shown in Table 2 together with the results of Comparative Example 1. In addition, in the container-packed tea beverages of Examples 11 to 17 and Comparative Example 4, Green Tea Extract II was blended so as to have the content of non-polymer catechins shown in Table 2.

Examples 18 and 19 and Comparative Example 5
Green tea extract I 20% by mass is appropriately blended with vanillin, isoquercitrin preparation (Sanmerin AO-3000, manufactured by Saneigen FFI Co., Ltd.), and green tea extract II. After adjusting to 8 and adjusting the total amount to 100% by mass with ion-exchanged water and performing heat sterilization treatment, the bottle was filled into a PET bottle to obtain a packaged tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 3.

  From Tables 1 to 3, when (A) vanillin, (B) isoquercitrin and its sugar adduct, and (C) non-polymer catechins coexist in tea beverages, a roasting scent is further imparted. It can be seen that a tea beverage with high palatability can be obtained by improving the after-astringency.

Claims (9)

The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1-100 mass ppm, and (C) Non-polymer catechins 250-2000 mass ppm
Containing
Content of a component (A) and a component (C) is following formula (1);
Y ≧ −150X + 4000 (1)
[In Formula (1), Y shows content (mass ppm) of a component (C), and X shows content (mass ppb) of a component (A). ]
A tea drink that satisfies the relationship.   The tea beverage according to claim 1, wherein the component (B) flavonol and its sugar adduct are isoquercitrin and these sugar adducts.   The tea drink of Claim 1 or 2 whose total amount [(B) + (C)] of a component (B) and a component (C) is 252-3000 mass ppm.   The tea drink according to any one of claims 1 to 3, wherein the pH is 4 to 7.   The tea beverage according to any one of claims 1 to 4, which is a green tea beverage, a semi-fermented tea beverage, a fermented tea beverage, a roasted tea beverage, or a blended tea beverage.   The tea drink according to any one of claims 1 to 5, which is a container-packed tea drink.   The tea beverage according to any one of claims 1 to 6, which has been heat sterilized. The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1-100 mass ppm, and (C) Non-polymer catechins 250-2000 mass ppm
The content of component (A) and component (C) is represented by the following formula (1);
Y ≧ −150X + 4000 (1)
[In Formula (1), Y shows content (mass ppm) of a component (C), and X shows content (mass ppb) of a component (A). ]
The manufacturing method of the tea beverage to which the roasted incense was given including the process of mix | blending so that the relationship of may be satisfy | filled. The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Flavonol and its sugar adduct 1-100 mass ppm, and (C) Non-polymer catechins 250-2000 mass ppm
A method for imparting roasted incense to tea beverages.