JP2019071807A - Tea beverage - Google Patents

Abstract

To provide a tea beverage capable of feeling strongly flavor entering a nose though highly containing ascorbic acid or a salt thereof.SOLUTION: Provided is a tea beverage containing the following components (A) and (B): (A) 170-1000 ppm by mass of ascorbic acid or a salt thereof and (B) astragalin, wherein the component (A) and the component (B) satisfy the following equation (1): 0.006×Q-0.36≤P≤30 (1) [in the equation (1), P represents a content (ppm by mass) of the component (B), and Q represents a content (ppm by mass) of the component (A)].SELECTED DRAWING: None

Description

  The present invention relates to tea beverages.

  A wide variety of beverages are being marketed by diversification of consumer preferences. Above all, the demand for tea beverages is expanding due to health-oriented uplifting.

  On the other hand, astragalin is a kind of polyphenol compound contained in mulberry leaves and mulberry leaves, and is reported to have an antiallergic action. Focusing on the physiological action of such astragalin, its application to food and drink is being studied, for example, one or two or more kinds of sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin It has been reported that the astragalin absorbability is improved by blending it (Patent Document 1). Also, a blended tea beverage in which a mulberry leaf extract extract, a brown rice extract and a green tea extract are mixed has been proposed (Patent Document 2).

JP 2002-291441 A Unexamined-Japanese-Patent No. 2007-282632

In the tea beverage, ascorbic acid or a salt thereof may be added for the purpose of enhancing the storage stability. It is considered advantageous to add a large amount of ascorbic acid or a salt thereof in order to further enhance the storage stability, but adding a large amount of ascorbic acid or a salt thereof to a tea beverage results in the ascorbic acid or a salt thereof. It was found that salt-derived off-tastes are strong, aftertaste is lost, and it becomes difficult to feel the smell of tea, and nose-dropped odor felt through the mouth and into the nose is reduced.
An object of the present invention is to provide a tea beverage which can strongly feel the nasal scent of tea scent while containing a large amount of ascorbic acid or a salt thereof.

  In view of the above problems, as a result of intensive studies, the present inventors have found that astragalin, which is known as astringent substance, is a certain amount of ascorbic acid or its salt in tea beverages containing a large amount of ascorbic acid or its salt. It has been found that a tea beverage which can strongly feel nose-bleeding can be obtained by incorporating it so as to satisfy the relationship.

That is, the present invention provides the following components (A) and (B):
(A) 170 to 1000 mass ppm of ascorbic acid or a salt thereof, and (B) astragalin,
The component (A) and the component (B) have the following formula (1):
0.006 × Q−0.36 ≦ P ≦ 30 (1)
[In formula (1), P shows content (mass ppm) of a component (B), Q shows content (mass ppm) of a component (A). ]
To provide a tea beverage.

  According to the present invention, it is possible to provide a tea beverage which can strongly feel nasal allergies even if it contains a high amount of ascorbic acid or a salt thereof.

  The tea beverage of the present invention contains ascorbic acid or a salt thereof as the component (A). Component (A) may be L-form, D-form or racemate, but L-form is preferred. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. The component (A) is not particularly limited as long as it is usually used in the field of food and drink. For example, it may be a chemically synthesized product, a commercially available product, or a raw material. As a commercial item of a component (A), L-ascorbic acid (made by DSM Nutritional Products (UK) Ltd) etc. can be mentioned, for example.

  Although content of component (A) in the drink of this invention is 170-1000 mass ppm, from a viewpoint of reinforcement of storage stability, 220 mass ppm or more is preferable, 300 mass ppm or more is more preferable, and 350 mass ppm The above is more preferable, 400 mass ppm or more is further more preferable, 550 mass ppm or more is particularly preferable, and from the viewpoint of nasal scent, 950 mass ppm or less is preferable, 900 mass ppm or less is more preferable, 850 mass ppm or less Is more preferred. The range of the content of the component (A) in the tea beverage of the present invention is preferably 220 to 950 mass ppm, more preferably 300 to 900 mass ppm, and still more preferably 350 to 850 mass ppm. More preferably, it is 400 to 850 mass ppm, and even more preferably, 550 to 850 mass ppm. Here, when the component (A) is in the form of a salt in the present specification, the content of the component (A) is a value converted to the amount of ascorbic acid. In addition, it is possible to measure content of a component (A) by the analysis method of ascorbic acid generally known. Specifically, the methods described in the following examples can be mentioned.

  The tea beverage of the present invention contains astragalin as component (B). Here, in the present specification, “astragalin” is a compound in which glucose is bound to the 3-position of kaempferol. Component (B) may be derived from the raw material or may be newly added. The origin of the component (B) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (B) may be a chemically synthesized product or one extracted from a plant containing astragalin. As a commercial item of a component (B), Kaempferol 3-beta-D-glucopyranoside (made by Sigma Aldrich Japan joint company) etc. can be mentioned, for example.

  The content of the component (B) in the tea beverage of the present invention is preferably 1 mass ppm or more, more preferably 2 mass ppm or more, and still more preferably 3 mass ppm or more, from the viewpoint of nasal scent and retention of body. 5 mass ppm or more is further more preferable, 7 mass ppm or more is particularly preferable, and 30 mass ppm or less is preferable, 28 mass ppm or less is more preferable, 26 mass ppm or less is more preferable, 23 mass ppm or less is still more preferable 20 mass ppm or less is particularly preferable. The range of the content of the component (B) in the tea beverage of the present invention is preferably 1 to 30 mass ppm, more preferably 2 to 28 mass ppm, still more preferably 3 to 26 mass ppm It is more preferably 5 to 23 ppm by weight, particularly preferably 7 to 20 ppm by weight. The content of the component (B) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography is there. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

  The tea beverage of the present invention satisfies the relationship shown in the following formula (1) with the component (A) and the component (B), and by satisfying such a relationship, the content of the component (A) is high. In addition, it can feel a strong nose nose, can be a sustained tea beverage of rich.

        0.006 × Q−0.36 ≦ P ≦ 30 (1)

[In formula (1), P shows content (mass ppm) of a component (B), Q shows content (mass ppm) of a component (A). ]

  When the tea beverage of the present invention preferably satisfies the relationship shown in the following formula (2), it is possible to not only feel the nasal aura more strongly, but also to sustain the body even more. In addition, P and Q in following formula (2) are synonymous with P and Q in said Formula (1).

        0.007 × Q−0.33 ≦ P ≦ 30 (2)

  In the tea beverage of the present invention, the mass ratio [(B) / (A)] of the component (A) to the component (B) is preferably 0.003 or more, from the viewpoint of nasal scent and retention of kok .005 or more is more preferable, 0.007 or more is more preferable, 0.011 or more is particularly preferable, and 0.15 or less is preferable, 0.1 or less is more preferable, 0.055 or less is more preferable, 0. Particularly preferred is 045 or less. The range of the mass ratio [(B) / (A)] is preferably 0.003 to 0.15, more preferably 0.005 to 0.1, and still more preferably 0.007 to 0. And more preferably 0.011 to 0.045.

  The tea beverage of the present invention can contain vanillin as the component (C). The component (C) is not particularly limited as long as it is usually used in the field of food and drink. For example, it may be extracted from vanilla bean, chemically synthesized product or commercially available product May be. As a commercial item of a component (C), vanillin (Wako Pure Chemical Industries Ltd. make, Wako special grade) etc. can be mentioned, for example.

  The content of the component (C) in the tea beverage of the present invention is preferably 5 mass ppb or more, more preferably 10 mass ppb or more, and still more preferably 15 mass ppb or more, from the viewpoint of nasal scent and retention of body. 18 mass ppb or more is more preferable, 23 mass ppb or more is still more preferable, 30 mass ppb or more is particularly preferable, and 200 mass ppb or less is preferable, 150 mass ppb or less is more preferable, The mass ppb or less is more preferable, and the mass of 80 mass ppb or less is particularly preferable. The range of the content of the component (C) in the tea beverage of the present invention is preferably 5 to 200 parts by weight, more preferably 10 to 150 parts by weight, and still more preferably 15 to 100 parts by weight. It is more preferably 18 to 80 mass ppb, still more preferably 23 to 80 mass ppb, and even more preferably 30 to 80 mass ppb. In addition, content of a component (C) can be measured by the analysis method suitable for the condition of a measurement sample among the generally known analysis methods, for example, GC / MS method. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

  The tea beverage of the present invention can contain leucine as the component (D). The component (D) may be L-form, D-form or a mixture thereof, preferably L-form. The component (D) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a naturally occurring product, a chemically synthesized product, a commercially available product, or a raw material. As a commercial item of ingredient (D), L-leucine (Ajinomoto Healthy Supply company, leucine purity 100 mass%) etc. can be mentioned, for example.

  The content of the component (D) in the tea beverage of the present invention is preferably 0.1 mass ppm or more, more preferably 0.3 mass ppm or more, from the viewpoint of the retention of nasal muzzle and retention of kok. ppm or more is more preferable, 0.7 mass ppm or more is particularly preferable, and 30 mass ppm or less is preferable, 25 mass ppm or less is more preferable, 20 mass ppm or less is more preferable, and 15 mass ppm or less is particularly preferable. The range of the content of the component (D) in the tea beverage of the present invention is preferably 0.1 to 30 mass ppm, more preferably 0.3 to 25 mass ppm, and still more preferably 0. 0.5 to 20 ppm by weight, particularly preferably 0.7 to 15 ppm by weight. In addition, content of a component (D) can be measured by the analysis method suitable for the condition of a measurement sample among the generally known analysis methods, for example, a high-speed amino acid analyzer. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

  The tea beverage of the present invention optionally contains one or more additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, flower nectar extracts, quality stabilizers, etc. Two or more can be contained. The content of the additive can be appropriately set within the 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 5 or more, more preferably 5.2 or more, still more preferably 5.4 or more, and preferably 7 or less, from the viewpoint of flavor balance. Is more preferable, and 6.2 or less is further preferable. The pH range is preferably 5 to 7, more preferably 5.2 to 6.5, and still more preferably 5.4 to 6.2. In addition, pH shall be temperature-controlled to 20 degreeC and shall be measured with a pH meter.

As used herein, "tea beverage" refers to one containing tea leaves of the genus Camellia as a tea source. Tea leaves of the genus Camellia include, for example, tea leaves selected from C. sinensis. Var. Sinensis (including Yabukita species), C. sinensis. Var. Assamica and hybrids thereof (Camellia sinensis). Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. One or two or more tea leaves of the genus Camellia can be used. The tea leaves may be processed by burning.
Examples of non-fermented tea include green teas such as sencha, deep steamed sencha, roasted tea, bancha, gyokuro, covered tea, glazed tea, mulberry tea, koma tea, stem tea, bar tea, bud tea and the like. In addition, as semi-fermented tea, for example, oolong tea such as iron kannon, color species, golden kei, marmoiwa tea and the like can be mentioned. Furthermore, as fermented tea, black tea of Darjeeling, Assam, Sri Lanka etc. is mentioned. Among them, it is preferable to use an unfermented tea or a semi-fermented tea as a tea raw material from the viewpoint of easily receiving the effects of the present invention, and an unfermented tea is more preferable.

  Moreover, you may use a grain and tea leaves other than Camellia genus as tea raw materials other than the tea leaf of Camellia genus. Examples of grains include barley such as barley, wheat, pigeons, rye, oats and naked barley; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, ebiscus, cowpea, peanuts, peas, mung beans, etc. Beans: millet, such as buckwheat, corn, white sesame, black sesame, rice bran, rice bran, rice bran, rice bran, etc. Moreover, as tea leaves other than Camellia, for example, ginkgo leaves, persimmon leaves, loquat leaves, persimmon leaves, persimmon leaves, persimmon leaves, komatsuna, rooibos, hemazas, dokudami, amacha-su-le, honeysuckles, persimmon, There may be mentioned oyster oyster, kawara-ketsumei, gymnema sylvestre, yellow tea (walnut family), navy tea (robaraceae family), yellow pepper and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like can also be used. Tea leaves other than Camellia can be used alone or in combination of two or more.

  The tea beverage of the present invention is preferably a green tea beverage or a oolong tea beverage from the viewpoint of easily receiving the effects of the present invention, and is more preferably a green tea beverage. When the tea beverage is a green tea beverage, a green tea beverage using most green tea among all tea ingredients is more preferable, and a green tea beverage using only green tea as a tea ingredient is more preferable. In addition, as an extraction method, well-known methods, such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction, etc. are employable, for example. Also, the extraction conditions are not particularly limited, and can be appropriately selected according to the extraction method.

The tea beverage of the present invention may take any form, for example, it may be liquid or solid.
For example, when the tea beverage of the present invention is liquid, the form of the beverage may be a straight beverage or a concentrated reduction beverage. Among them, straight beverages are preferable from the viewpoint of convenience. Here, in the present specification, "straight beverage" refers to a beverage that can be consumed as it is without dilution.
Moreover, when the tea beverage of the present invention is solid, its shape is not particularly limited as long as it is solid at normal temperature (20 ° C. ± 15 ° C.), and powder, granule, tablet, rod, plate, block It can be in various shapes such as a shape. The solid content in the solid tea beverage of the present invention is usually 95% by mass or more, preferably 97% by mass or more. In addition, the upper limit of this solid content is not specifically limited, 100 mass% may be sufficient. Here, in the present specification, “solid content” refers to the mass of the residue obtained by drying the sample with an electric constant temperature drier at 105 ° C. for 3 hours to remove volatile substances.
When the tea beverage of the present invention is in the form of a concentrate or a solid, when the reduced beverage is prepared according to the prescribed usage, the components (A) and (B) in the reduced beverage, and the optional components and pH What is necessary is just to satisfy the said requirements.

In addition, when the tea beverage of the present invention is a straight beverage, ordinary packaging such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with metal foil or plastic film, a bottle The container can be filled and provided as a container-packed tea beverage.
Furthermore, when the tea beverage of the present invention is a straight beverage, it may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions defined in the applicable regulations (the Food Sanitation Act in Japan). For example, the retort sterilization method, the high temperature short time sterilization method (HTST method), the ultra-high temperature sterilization method (UHT method) etc. can be mentioned. Moreover, it is also possible to select the heat sterilization method suitably according to the kind of container of a tea beverage, for example, it is possible to heat-sterilize the whole container after filling the container into the container like a metal can. Sterilization can be employed. In addition, as for PET bottles and paper containers that can not be retorted, aseptic filling, hot-packing, etc. in which the beverage is heat-sterilized in advance under the same sterilization conditions as above and filled in containers sterilized in an aseptic environment Can be adopted.

  The tea beverage of the present invention can be produced by an appropriate method, and for example, components (A) and (B), if necessary, other components are blended, the content of component (A), component (A) and It can adjust and manufacture so that a component (B) may satisfy | fill the relationship shown to said Formula (1).

1. Analysis of Ascorbic Acid 1 to 5 g of a sample is added to a 5% metaphosphoric acid solution (50 mL) and diluted appropriately. Then, after centrifugation, it is filtered. Next, 1 mL of the filtrate is placed in a small test tube, and 1 mL of 5% metaphosphoric acid solution is added, followed by 100 μL of 0.2% dichlorophenolindophenol solution and 2 mL of 2% thiourea-5% metaphosphoric acid solution. Next, 0.5 mL of 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid is added thereto, and the reaction is performed at 38 to 42 ° C. for 16 hours.
After the reaction, the reaction solution is extracted with 3 mL of ethyl acetate (shake for 60 minutes), dried over anhydrous sodium sulfate, and analyzed by HPLC. The HPLC is LC-10AS (manufactured by Shimadzu Corporation), the UV-VIS detector is SPD-10AV (manufactured by Shimadzu Corporation), and the column is Senshupak Silca-1100 (4.6 mm × length 100 mm, column temperature 35 ° C.). A mixture of ethyl acetate, hexane, acetic acid and water (60: 40: 5: 0.05) is detected at a wavelength of 495 nm at a flow rate of 1.5 mL / min as a mobile phase.

2. Analysis of Astragalin 2 g of a sample is taken, 20 mL of methanol is added, and ultrasonic extraction is performed for 5 minutes, and then the volume is adjusted to 25 mL. Next, 1 mL is taken out and the volume is adjusted to 25 mL, and then analyzed using a high performance liquid chromatograph-tandem mass spectrometer.

The analysis conditions are as follows.
· Column: InertSustain C18, φ 2.1 mm × 150 mm, particle diameter 3 μm
Mobile phase: Mixed solution of water, acetonitrile and acetic acid Flow rate: 0.2 mL / min
・ Column temperature: 40 ° C
・ Ionization method: Electrospray (negative ion detection mode)
Set number of ions: m / z 446.8 → 254.9

  In addition, a solution of known concentration is prepared using a standard product of astragalin, and a calibration curve is prepared by using for high performance liquid chromatography analysis, and astragalin in the sample solution is quantified using the astragalin as an index. .

3. Analysis of Vanillin 10 mL of a sample is taken in a head space vial for GC (20 mL) and 4 g of sodium chloride is added. The vial is put in a stirrer and sealed up, and the components are adsorbed onto SPME fiber (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber is heated and desorbed at the inlet, and GC / MS measurement is performed. The analytical instrument uses Agilent 7890A / 5975 Cinert (manufactured by Agilent Technologies).

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

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

4. Analysis of Leucine The analysis of leucine is carried out by subjecting it to an amino acid automatic analyzer according to the following method.
<Amino acid automatic analyzer operating conditions>
Model: L-8800 high-speed amino acid analyzer (made by Hitachi High-Technologies)
・ Column: Hitachi custom ion exchange resin, φ 4.6 mm × 60 mm (made by Hitachi High-Technologies)
Mobile phase: MCI BUFFER L-8500-PF (PF-1 to PF-4) (manufactured by Mitsubishi Chemical Corporation)
Reaction liquid: ninhydrin test solution (manufactured by Wako Pure Chemical Industries, Ltd.)
・ Flow rate: Mobile phase 0.35 mL / min, reaction liquid 0.30 mL / min
・ Measurement wavelength: 570 nm

5. pH Measurement 30 mL of a sample was weighed in a 50 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by Horiba, Ltd.).

Production Example 1
Production of green tea extract No. 90 90g of No. 2 sencha (from Shizuoka Prefecture, from Kagoshima Prefecture, from Miyazaki Prefecture, from Nara Prefecture, from Mie Prefecture, from Ibaraki Prefecture, from Kyoto Prefecture 7 kinds of mixed tea leaves (from 2016)) The mixture is poured into 2000 g of hot water and extracted for 3 minutes. After removing the tea husk, the liquid temperature is cooled to 20 ° C., L-ascorbic acid (DSM Nutritional Products (UK) Ltd., purity 100% by mass, hereinafter, the same) Is added to obtain a green tea extract. The obtained green tea extract had an ascorbic acid content of 10 ppm and vanillin of 11 ppb. Astragalin and leucine were not detected.

Example 1
The green tea extract obtained in Preparation Example 1, L-ascorbic acid, Astragalin reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., Kaempferol 3-beta-D-glucopyranoside, astragalin purity 97% by mass, the same applies hereinafter) ) And ion-exchanged water, and then adjusted to pH 5.8 with sodium bicarbonate, and then adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. The compounding quantity of the green tea extract to a green tea drink was 50 mass%, the compounding quantity of L-ascorbic acid was 795 mass ppm, and the compounding quantity of the astragalin reagent was 5 mass ppm. Next, the obtained green tea beverage was filled in a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. The analysis was performed on the obtained green tea beverage. The results are shown in Table 1.

Examples 2 to 4 and Comparative Examples 2 and 3
A green tea beverage was prepared in the same manner as in Example 1 except that the amount of Astragalin reagent was changed. The analysis was performed on each of the obtained green tea beverages in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1
A green tea beverage was prepared in the same manner as in Example 1 except that the Astragalin reagent was not blended. The analysis was performed on the obtained green tea beverage in the same manner as in Example 1. The results are shown in Table 1.

Reference Example 1
The green tea extract obtained in Production Example 1 and ion-exchanged water were mixed to obtain a green tea beverage. The compounding quantity of the green tea extract in a green tea drink is 50 mass%, and the obtained green tea drink was filled with a 200-mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. The analysis was performed on the obtained green tea beverage. The results are shown in Table 1.

Sensory evaluation 1
Four expert panelists conducted a sensory test on the “slow nose” and “sustainability” of each tea beverage obtained in Examples 1 to 4 and Comparative Examples 1 to 3 and Reference Example 1, and the results are shown in Table 1. The In the sensory test, each tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panels was determined. In addition, average value of score was rounded off to the second decimal place. Here, in the present specification, "sustaining of richness" refers to a sense that is recognized when feeling of richness and duration (suffering after spreading) in the mouth are felt.

Evaluation Criteria for Nose Slippery The nose nodule score of the green tea beverage of Reference Example 1 is "5", and that of the green tea beverage of Example 1 is "3". The nose of the green tea beverage of Comparative Example 1 The evaluation was made on the assumption that the score of the off-stick is "1". Specific evaluation criteria are as follows.
5: Nasal scent is felt strongly (equal to or greater than Reference Example 1)
4: Nosy nose can be felt (Nosy nose is inferior to Reference Example 1, but Nosy nose is stronger than Example 1)
3: Some nasal mucous smell is felt (equivalent to Example 1)
2: Weak nose scent (slight nose scent is inferior compared to Example 1, but nose light scent is stronger than Comparative Example 1)
1: Nose smell is very weak (equivalent to or less than Comparative Example 1)

Evaluation Criteria for Sustained Retention The retention of the retention of the green tea beverage of Example 13 is "5", and the retention of the retention of the retention of the green tea beverage of Example 1 is "3". The retention of the retention of the green tea beverage of Reference Example 1 is The evaluation was performed with the score of 1 as "1". Specific evaluation criteria are as follows.
5: The body lasts very strongly (equal to or longer than Example 13)
4: Firmly sustains strongly (Persistence of firmness is inferior to that of Example 13, but Firmly continues as compared to Example 1)
3: Slightly strong sustain (equivalent to Example 1)
2: Sustaining of the body is slightly weak (Persistence of the body is inferior to that of Example 1, but the body is strongly maintained compared to Comparative Example 1)
1: The duration of the body is weak (equal to or less than the reference example 1)

Example 5
A green tea beverage was produced in the same manner as in Example 1, except that the compounding amount of L-ascorbic acid was changed to 495 mass ppm and the compounding amount of astragalin reagent was changed to 3 mass ppm, respectively. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.

Example 6 and Comparative Example 5
A green tea beverage was prepared in the same manner as in Example 5, except that the compounding amount of the astragalin reagent was changed. The obtained green tea beverages were analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.

Comparative example 4
A green tea beverage was prepared in the same manner as in Example 5, except that the Astragalin reagent was not blended. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.

Example 7
A green tea beverage was produced in the same manner as in Example 2 except that the blending amount of L-ascorbic acid was changed to 195 mass ppm. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 3 together with the results of Reference Example 1.

Comparative example 6
A green tea beverage was prepared in the same manner as in Example 7, except that the Astragalin reagent was not blended. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 3 together with the results of Reference Example 1.

Example 8
A green tea beverage was prepared in the same manner as in Example 2 except that the blending amount of L-ascorbic acid was changed to 995 ppm by mass. The obtained green tea beverages were analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 4 together with the results of Reference Example 1.

Comparative example 7
A green tea beverage was prepared in the same manner as in Example 8, except that the Astragalin reagent was not blended. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 4 together with the results of Reference Example 1.

Examples 9 to 11
A green tea beverage was obtained by the same procedure as in Example 2, except that a vanillin reagent (Wako Pure Chemical Industries, Wako special grade, vanillin purity 98% by mass) was further blended so as to obtain the amount of vanillin shown in Table 5. The The compounding amount of the green tea extract in the green tea beverage was 50% by mass, the compounding amount of L-ascorbic acid was 795 mass ppm, and the compounding amount of the astragalin reagent was 10 mass ppm. Next, the obtained green tea beverage was filled in a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 5 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Examples 12, 13
A green tea beverage was obtained by the same procedure as in Example 2, except that leucine (Ajinomoto Healthy Supply, Inc., leucine purity: 100% by mass) was further blended so as to obtain the amount of leucine shown in Table 6. The compounding amount of the green tea extract in the green tea beverage was 50% by mass, the compounding amount of L-ascorbic acid was 795 mass ppm, and the compounding amount of the astragalin reagent was 10 mass ppm. Next, the obtained green tea beverage was filled in a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 6 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

According to Tables 1 to 4, by adding astragalin to the tea beverage containing a large amount of ascorbic acid or a salt thereof so as to satisfy a certain relationship with respect to ascorbic acid or a salt thereof, the aroma of tea, particularly from the mouth It can be seen that not only can you feel strongly through the nose that can be felt through the nose, but you can also sustain the body.
In addition, it can be seen from Tables 5 and 6 that by further containing at least one selected from vanillin and leucine, it is possible to further sustain nasal fragrance and body.

Example 14
Commercially available powdered green tea extract (Guntai Co., organic powdered green tea, ascorbic acid 27.8 mg / g, vanillin 560 ng / g, leucine not detected, astragalin not detected), L-ascorbic acid, astragalin reagent The mixture was mixed with sodium bicarbonate to obtain a powdered green tea beverage. The compounding quantity of the powdered green tea extract in the powdered green tea drink was 0.5 mass%, the compounding quantity of L-ascorbic acid was 786 mass ppm, and the compounding quantity of the astragalin reagent was 10 mass ppm.
Next, 1.2 g of the obtained powdered green tea beverage was diluted with ion exchange water to a total volume of 200 mL, and the obtained reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.

Example 15
Furthermore, a powdered green tea beverage was prepared in the same manner as in Example 14, except that a vanillin reagent and leucine were blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same procedure as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.

Comparative Example 8
A powdered green tea beverage was prepared in the same manner as in Example 14, except that the Astragalin reagent was not blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same procedure as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.

Reference Example 2
A powdered green tea beverage was prepared in the same manner as in Example 14, except that L-ascorbic acid and Astragalin reagent were not blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same procedure as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.

Sensory evaluation 2
Four expert panelists conducted a sensory test on "slow nose" and "sustainability of body" of each reduced tea beverage obtained in Examples 14, 15 and Comparative Example 8 and Reference Example 2. In the sensory test, each reduced tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panels was determined. In addition, average value of score shall round off the second decimal place.

Evaluation Criteria for Evaluation of Nasal Bubble The evaluation was carried out with the evaluation value of the nasal passage fragrance of the reduced green tea beverage of Reference Example 2 as “5” and the evaluation of the nasal passage fragrance of the reduced green tea beverage of Comparative Example 8 as “1”. Specific evaluation criteria are as follows.
5: Nasal scent is felt strongly (equal to or greater than Reference Example 2)
4: Nosy nose can be felt (Nosy nose is inferior compared to Reference Example 2, but Nosy nose is very strong compared to Comparative Example 8)
3: Nocturnal nose is felt slightly (the nasal clog is considerably inferior compared to Reference Example 2, but the nasal clog is stronger than Comparative Example 8)
2: Nose incense is weak (nose is slightly inferior compared to Reference Example 2, but incense is stronger than Comparative Example 8)
1: Nose smell is very weak (equal to or less than Comparative Example 8)

Evaluation Criteria for Sustained Retention The retention was evaluated by setting the retention of the reduced green tea beverage of Example 15 as "5" and the retention of the reduced green tea beverage of Reference Example 2 as "1". Specific evaluation criteria are as follows.
5: The body lasts very strongly (equal to or greater than Example 15)
4: Strong retention of strength (The retention of retention is inferior to that of Example 15 but the retention is very strong compared to Reference Example 2)
3: The body sustains a little strong (The sustaining of the body is inferior to that of Example 15 but the body continues to be strong compared to Reference Example 2)
2: Sustaining of the body is slightly weak (Persistence of the body is considerably inferior to that of Example 15, but the body is strongly maintained compared to Reference Example 2)
1: The duration of the body is weak (equal to or less than the reference example 2)

Example 16
Commercially available powdered oolong tea extract (Sato Foods Co., Ltd., true tea oolong tea, vanillin 4 μg / g, leucine not detected, ascorbic acid and astragalin not detected), L-ascorbic acid, astragalin reagent, and sodium bicarbonate The mixture was mixed to obtain a powdered oolong tea beverage. The compounding quantity of the powdered oolong tea extract in the powdered oolong tea beverage was 0.8 mass%, the compounding quantity of L-ascorbic acid was 800 mass ppm, and the compounding quantity of the astragalin reagent was 10 mass ppm.
Next, 1.8 g of the obtained powdered oolong tea beverage was diluted with ion exchange water to a total volume of 200 mL, and the resulting reduced olong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.

Example 17
Furthermore, a powdered oolong tea beverage was prepared in the same manner as in Example 16 except that a vanillin reagent and leucine were blended. A reduced oolong tea beverage was prepared by the same procedure as in Example 16 using the obtained powdered oolong tea beverage, and the reduced oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.

Comparative Example 9
A reduced oolong tea beverage was prepared in the same manner as in Example 16 except that the Astragalin reagent was not blended. The analysis was performed in the same manner as in Example 1 with respect to the obtained reduced red dragon green tea beverage. The results are shown in Table 8.

Reference Example 3
A powdered oolong tea beverage was prepared in the same manner as in Example 16 except that L-ascorbic acid and Astragalin reagent were not blended. A reduced oolong tea beverage was prepared by the same procedure as in Example 16 using the obtained powdered oolong tea beverage, and the reduced oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.

Sensory evaluation 3
Four expert panelists conducted a sensory test on the "nasal scent" of each reduced oolong tea beverage obtained in Examples 16, 17 and Comparative Example 9 and Reference Example 3. In the sensory test, each reduced oolong tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panels was determined. In addition, average value of score shall round off the second decimal place.

Evaluation Criteria for Nose Slippery The evaluation was made on the basis of the score of 5% for the nosedropped incense of the reduced oolong tea beverage of Reference Example 3 and the score of the nasally fall off scent of the reduced oolong tea beverage in Comparative Example 9 as “1”. Specific evaluation criteria are as follows.
5: Nasal scent is felt strongly (equal to or greater than Reference Example 3)
4: Nosy nose can be felt (Nosy nose is inferior to Reference Example 3, but Nosy nose is very strong compared to Comparative Example 9)
3: Some nasal frizziness is felt (The nasal defence is considerably inferior to Reference Example 3, but the nasal froth is stronger than Comparative Example 9)
2: Nose incense is weak (nose incense is considerably inferior to Reference Example 3, but nose incense is stronger than Comparative Example 9)
1: Nose smell is very weak (equal to or less than Comparative Example 9)

  From Tables 7 and 8, even in powdered tea beverages, by containing astragalin so as to satisfy a certain relationship to ascorbic acid or a salt thereof, it is possible to strongly feel a nose-off aroma felt through the mouth and into the nose. I understand that.

Claims (7)

The following components (A) and (B);
(A) 170 to 1000 mass ppm of ascorbic acid or a salt thereof, and (B) astragalin,
The component (A) and the component (B) have the following formula (1):
0.006 × Q−0.36 ≦ P ≦ 30 (1)
[In formula (1), P shows content (mass ppm) of a component (B), Q shows content (mass ppm) of a component (A). ]
Meet the tea drink.   The tea drink of Claim 1 which contains vanillin as a component (C), and content of this component (C) is 5-200 mass ppb.   The tea drink of Claim 1 or 2 which contains leucine as a component (D), and content of this component (D) is 0.1-30 mass ppm.   The tea drink of any one of Claims 1-3 which is pH 5-7.   The tea beverage according to any one of claims 1 to 4, wherein the tea material uses unfermented tea.   The tea drink of any one of Claims 1-5 whose mass ratio [(B) / (A)] of an ingredient (A) and an ingredient (B) is 0.003-0.15.   The tea drink of any one of Claims 1-6 which is 2-30 mass ppm of content of a component (B).