JP2019140930A - Tea extract - Google Patents

Abstract

To provide a tea extract to which flavor, body feeling and turbidity originally obtained by an exudate of teas can be added, and which has good dispersivity when added to water or tea exudate at ordinary temperature.SOLUTION: There is provided a tea extract containing tea leaf as a raw material, satisfying following formulae (1) to (4) when dried solid amount in the tea extract is A mass%, total lipid mass is B mass%, phospholipid mass is C mass% and ethanol amount is D mass%, A<50 (1), 0.03<C/B (2), 0.10<B/A (3), D/A<1.0 (4), having prescribed absorbance and satisfying following formula (5): [A×B]/[(A-B)×C]<40 (5).SELECTED DRAWING: None

Description

  The present invention relates to a tea extract capable of imparting turbidity to food and drink.

Tea has long been a favorite product widely loved around the world. It has long been enjoyed by putting tea leaves in a teapot or teapot, pouring hot water or hot water to elute the components of the tea leaves, pouring the tea liquor or tea infusion through a filter such as tea strainer, and so on. However, due to changes in lifestyles in recent years, opportunities to enjoy tea in teapots or teapots have decreased, and container-packed tea beverages in which tea exudates are filled in cans or plastic bottles as a means to enjoy tea easily have become popular. It has gained. However, in the manufacture of packaged tea beverages, the tea leaf leachate is clarified by filtration or the like so as to prevent precipitation and harm the appearance during long-term storage, and is sterilized at high temperature to prevent spoilage. By these treatments, the aroma and body feeling inherent in tea infusions are lost, and the turbidity inherent in tea infusions is also lost. Various improvement efforts have been made to make up for what is lost during these manufacturing processes. For example, Patent Document 1 describes a method for producing a tea extract by extracting tea materials in the presence of tannase and protease. Patent Document 2 describes a method for producing a tea extract by allowing glutaminase to act during or after extraction of tea raw materials.
However, it is amino acids that are enhanced by the techniques described in Patent Documents 1 and 2, and although the umami derived from amino acids can be enhanced, the odor and body feeling inherent in the leachate cannot be imparted. .

In addition, as described in Patent Document 3, in recent years, a method of adding matcha tea or finely crushed tea leaves in a manufacturing process is known in order to approximate the flavor and appearance of a container-packed tea beverage put in a teapot. However, when green tea or finely crushed tea leaves are added to water or an aqueous solution, they do not disperse well and form so-called lumps, so that it is necessary to carry out stirring for a long time or to perform a homogenizer treatment. In addition, since the tea leaves themselves are added, there is a problem that the tea leaves adhere to the heat exchanger plate during the sterilization process and are easily burnt.
A method for producing an extract from tea leaves using an organic solvent is described in Patent Document 4, and a method for producing instant green tea obtained by extracting green tea with ethanol, concentrating and drying is described. However, because it is instant green tea, it is intended to be dissolved and consumed in hot water. Although it dissolves and disperses easily in hot water, it is a reality from the viewpoint of maintaining safety and quality at beverage production sites. There is a problem in that the dispersibility is remarkably poor at a room temperature or lower, which is a temperature range in which operation is possible.

JP 2004-337181 A JP 2006-042625 A JP 2017-127242 A Japanese Patent Laid-Open No. Sho 62-186748

  An object of the present invention is to provide tea extracts that can impart the original fragrance, body feeling, and turbidity of tea exudates, and have good dispersibility when added to room temperature water or tea exudates. Is to provide.

As a result of intensive studies in order to solve the above problems, the present inventor has found that a tea extract adjusted so that the dry solid amount, the total lipid amount, the phospholipid amount, and the ethanol concentration are in a specific ratio is water. It was also found that when added to tea infusion, it disperses well and imparts the original aroma, body feeling and turbidity of tea infusion.
That is, the present invention is configured as the following [1] to [6].
[1] A tea extract made from tea leaves,
The dry solid content in the tea extract is A mass%, the total lipid content is B mass%, the phospholipid content is C mass%, and the ethanol content is D mass% with respect to the total tea extract. In the following formulas (1) to (4):
A <50 (1)
0.03 <C / B (2)
0.10 <B / A (3)
D / A <1.0 (4)
The filling,
Suspension obtained by adding 0.3 parts by mass of tea extract as dry solid to 100 parts by mass of ion-exchanged water at 25 ° C. and stirring for 10 seconds at 60 rpm. An extract of tea having an absorbance of 0.3 ml or more at a wavelength of 600 nm of 10 ml of the upper layer of the supernatant obtained by allowing to stand at 4 ° C. for 24 hours.
[2] Further, the following formula (5):
[A × B] / [(A−B) × C] <40 (5)
The tea extract according to [1], which satisfies the above.

[3] A tea extract made from tea leaves,
The dry solid content in the tea extract is A mass%, the total lipid content is B mass%, the phospholipid content is C mass%, and the ethanol content is D mass% with respect to the total tea extract. In the following formulas (1) to (5):
A <50 (1)
0.03 <C / B (2)
0.10 <B / A (3)
D / A <1.0 (4)
[A × B] / [(A−B) × C] <40 (5)
Satisfying tea extracts.
[4] The tea extract according to any one of [1] to [3], wherein the tea extract is derived from Camellia sinensis.
[5] The tea extract according to any one of [1] to [4], wherein the tea extract is derived from green tea.
[6] A food or drink comprising the tea extract according to any one of [1] to [5].
In the present specification, mass% is also expressed as “w / w%”. Moreover, g and kg notation mean a unit of mass.

  The tea extract of the present invention can impart the original fragrance, body feeling, and turbidity of tea infusion, and has good dispersibility when added to water at room temperature or tea infusion. Tea extracts can be provided.

<Tea extract>
According to the present invention, the tea extract using tea leaves as a raw material has a dry solid content in the tea extract of A mass%, a total lipid content of B mass%, and phosphorus When the lipid amount is C mass% and the ethanol amount is D mass%, the following formulas (1) to (4):
A <50 (1)
0.03 <C / B (2)
0.10 <B / A (3)
D / A <1.0 (4)
Meet.
And in the said tea extract, 0.3 mass part tea extract as dry solid quantity is added to ion-exchange water with respect to 100 mass parts of 25 degreeC ion-exchange water, and it is 10 second at 60 rpm. The absorbance of the upper layer of the supernatant obtained by allowing the suspension obtained by stirring to stand at 4 ° C. for 24 hours is preferably 0.3 or more at a wavelength of 600 nm of 10 ml.
In the tea extract of the present invention, [(total lipid amount) / (dry solid amount−total lipid amount)] / [(phospholipid amount) / (dry solid amount)] <40, that is, B / It is preferable to satisfy the following formula (5), which satisfies (A−B) × A / C <40, and is simplified by formulating this:
[A × B] / [(A−B) × C] <40 (5)
The tea extract according to the present invention is a food that can more naturally impart the original fragrance, body feeling, and turbidity of tea infusions to foods and drinks compared to conventional tea taste improvers and the like. It can be used as an additive, and further has an advantage of good dispersibility when added to room temperature water or tea leaching solution.

  When the dry solid content (A) in the tea extract is 50% by mass or more, the dispersibility becomes extremely poor, and when the tea extract is suspended in water or liquid food or drink at room temperature, Turbidity cannot be imparted, and as a result, precipitation may increase. When solidification is performed by spray drying, freeze drying or the like, the dispersibility is further deteriorated. Although the dispersibility is improved by adding 50% by mass or more of the extract obtained after drying to liquid food or drink heated to 100 ° C., it is safe in the production site of food and drink. From the viewpoint of stability of quality, it is difficult to disperse easily at room temperature. Therefore, the dry solid content in the present invention is less than 50% by mass, and more preferably 40% by mass or less. In addition, the lower limit of the dry solid amount is not particularly limited, but when the dry solid amount is low, the aging stability of the emulsified particles in the extract is deteriorated, and the particles are aggregated to be suspended in a liquid food or drink. In this case, the precipitate is not dispersed and the precipitation tends to increase slightly. From such a viewpoint, the content is preferably 7% by mass or more, and more preferably 10% by mass or more.

When the amount of phospholipid / total lipid amount (C / B) is 0.03 or less, emulsification is difficult when the tea extract is suspended in a liquid food or drink, and turbidity The effect of enhancing the body feeling and body feeling cannot be obtained, while precipitation may increase. Therefore, the phospholipid amount / total lipid amount is more than 0.03, preferably 0.04 or more, and particularly preferably 0.06 or more.
When the total lipid amount / dry solid amount (B / A) is 0.10 or less, when the tea extract is suspended in a liquid food or drink, turbidity is imparted and the body feeling is increased. Improvement effect cannot be obtained. Therefore, the total lipid amount / dry solid amount is more than 0.10, particularly preferably 0.15 or more.
When the ethanol amount / dry solid amount (D / A) is 1.0 or more, the remaining amount of ethanol is too much, the emulsifying action is inhibited, the precipitation increases, and the desired turbidity is imparted and the body feels. The improvement effect cannot be obtained. Therefore, the amount of ethanol / dry solid amount is less than 1.0 and is particularly preferably 0.9 or less.
Further, in the tea extract of the present invention, with respect to 100 parts by mass of ion-exchanged water at 25 ° C., 0.3 part by mass of tea extract as a dry solid amount is added to the ion-exchanged water, and at 60 rpm. The absorbance obtained at a wavelength of 600 nm of the supernatant obtained by allowing the suspension obtained by stirring for 10 seconds to stand at 4 ° C. for 24 hours is 0.3 or more, more preferably 0.5 or more. . Here, in the present invention, the supernatant is obtained by collecting 10 ml of the upper layer with a dropper.
Moreover, the said Formula (5) is the value which remove | divided the ratio of the total lipid which is a nonpolar component, and the polar component (dry solid amount-total lipid amount) by the ratio of the phospholipid amount and the dry solid amount, It can be interpreted as a barometer of the degree of emulsification by phospholipids, and the tea composition having a value of the formula (5) of 40 or more has a higher proportion of total lipids and more precipitates or turbidity as emulsification becomes more difficult. There is a possibility that the amount of total lipid is so small that the richness cannot be expected.
In addition, about the content value of each said component, and the physical-property value of a composition, it can measure by the method disclosed by the present Example.

  Moreover, it is preferable that the tea extract of this invention is derived from Camellia sinensis. Specifically, as the raw tea leaves used for extraction, non-fermented teas such as sencha, bancha, gyokuro, tencha, and kettle tea made from leaves obtained from tea (scientific name Camellia sinensis) which is an evergreen tree of the camellia family And green tea, oolong tea made from the tea leaves through a semi-fermentation or fermentation process, black tea, black tea, and the like. The raw tea leaves may be used as they are, but are preferably cut with a cutting machine or a general finishing machine from the viewpoint of extraction efficiency, and are obtained by crushing with a stone mortar, high-speed crusher, ball mill, jet mill, etc. More preferably, powdered tea is used. However, in the case of roasted tea used by roasting tea leaves etc., the desired effect may not be obtained, so avoid treating tea leaves as a raw material at a temperature exceeding 150 ° C. before extraction. It is particularly desirable to use fresh tea leaves. Further, it is preferably derived from green tea.

<Method for producing tea extract>
Although the manufacturing method of the tea extract of this invention is not specifically limited, It is necessary not to dry in a manufacturing process.
Below, one form of the manufacturing method for obtaining the tea extract of this invention is demonstrated.
For extraction of a solution containing a hydrophilic organic solvent, preferably an aqueous solution containing 60% by mass or more, more preferably 80% by mass or more of ethanol, or a hydrophilic organic solution containing preferably 20% by mass or more of ethanol Used as a solvent. The tea extract of the present invention can be obtained by obtaining a crude extract by the extraction step and then repeating the concentration step and the hydration step as appropriate. For example, 4 to 20 parts by mass of a solvent is added to 1 part by mass of tea leaves as a raw material, and held at 10 to 80 ° C., preferably 25 to 60 ° C. for 5 to 600 minutes, preferably 10 to 240 minutes. To obtain a crude extract. Since extraction is performed with a solution containing ethanol, the total lipid content ratio and the phospholipid content ratio are increased, and there is an advantage of suppressing loss of fragrance by setting the temperature and the extraction time. The crude extract is filtered, and the filtrate is concentrated by a concentration method other than high-temperature heat concentration, such as a vacuum concentration method, which does not affect trace components that may affect the taste in the crude extract. . After concentration, the mixture is appropriately added to the concentrated solution and concentrated by the same method. By repeating this hydration and concentration step, the concentration of an organic solvent such as ethanol can be lowered while increasing the solid content concentration. As described above, what is important here is that the final dry solid content in the manufacturing process should not be 50% or more. By not increasing the dry solid content to 50% or more, the dispersibility of normal temperature water or liquid in food and drink is improved, and as a result, turbidity can be imparted and good sensory evaluation is obtained. Then, the tea extract of this invention can be obtained through a well-known density | concentration adjustment process and a sterilization process suitably.

  The extraction solvent used for obtaining the tea extract of the present invention is preferably an aqueous ethanol solution. In addition to the ethanol aqueous solution, a hydrophilic organic solvent can also be used. Specific examples include acetone, methanol, 1-propanol, 2-propanol, 1-butanol, and 2-butanol. Moreover, you may add an alkali metal salt. Specific examples include sodium bicarbonate, sodium carbonate, sodium hydroxide, potassium carbonate, sodium monohydrogen phosphate, trisodium phosphate, potassium monohydrogen phosphate, tripotassium phosphate. The purpose of adding the alkali metal salt includes the purpose of improving the extraction efficiency and the purpose of adjusting the pH of the extract. In the former case, it is added to the extraction solvent. In the latter case, it may be added to the extraction solvent, or may be appropriately added in the step after extraction. As described above, what is important is to make the amount of ethanol / dry solid amount less than 1.0. The ethanol used for extraction is distilled off by the hydration and concentration process, and the amount of ethanol / dry solids is less than 1.0, so that the emulsified state of the nonpolar and polar components in the extract becomes stable, and water at room temperature is used. Or a body feeling and turbidity can be provided to liquid food-drinks.

  In addition to the above characteristics, the tea extract obtained by this production method has the advantage that trace components that contribute to the deliciousness of tea leaves (including body feeling and aroma) remain, but this advantage Can be confirmed only by sensory evaluation. This is because the taste is a sensation created by intricately intertwining complex elements, and there are many components that can affect the taste but cannot be detected by the current analyzer due to the small amount. Therefore, the tea composition obtained by this manufacturing method contains the composition specified not only by the content value of each component but also by the manufacturing process.

<Food &Drink>
The tea extract obtained by the method of the present invention includes, for example, beverages, particularly tea beverages, sports beverages, carbonated beverages, fruit juice beverages, milk beverages, alcoholic beverages; ice creams, sorbets, ice candy Can be used for frozen confectionery such as sweets; Japanese / Western confectionery, chewing gum, chocolates, breads, coffee, etc .; various snacks.
When using the tea extract of this invention for a drink, the following manufacturing methods are mentioned, for example. Tea leaves are extracted with cold water, hot water or hot water to obtain a leachate. The exudate extracted with warm or hot water is quickly cooled to below normal temperature to prevent deterioration of quality. 0.001 to 10% (w / w) of the tea extract of the present invention is added to the leachate. Thereafter, the pH is adjusted with an aqueous sodium bicarbonate solution and filled into a container. The product is sterilized before or after filling. Examples of the container to be filled include conventionally known cans, PET bottles, paper packs and the like. Moreover, you may add vitamin C, a fragrance | flavor, etc. to the adjustment stage before filling as needed. Sterilization is generally performed by retort sterilization at 121 ° C. for 10 minutes for aluminum or steel cans, and at 135 ° C. for 30 seconds for containers such as PET bottles or paper packs. .

Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited to these examples.
First, the method for measuring the content value of each component and the physical property value of the composition will be described.

<Measurement of dry solid content>
In the present invention, the dry solid amount was calculated from the mass of the remaining solid after the extract was dried to remove moisture. The measuring method is as follows.
10 g of sea sand and a glass rod were placed in a metal or glass weighing dish, heated in a dryer set at 105 ° C. for 1 hour, and then cooled in a desiccator. Next, the masses of the weighing pan, the sea sand, and the glass rod were measured (“W1” (g). Hereinafter, W2 to W7 are also synonymous). Next, about 3 g of the extract was added, and the total mass was measured (W2). After mixing with a glass rod, it was dried for 3 hours in a drier set at 105 ° C. After cooling in a desiccator, the total mass was measured (W3). The value obtained by the following formula was defined as the dry solid content.
Dry solid amount (w / w%) = (W3-W1) ÷ (W2-W1) × 100

<Quantification of total lipid>
The total lipid was quantified according to the lipid quantification method described in the Japanese Food Sanitation Inspection Guidelines. The measuring method is as follows.
10 to 60 g of the extract was added to a mortar in which about 10 g of a pestle and diatomaceous earth (Superlight Special, manufactured by Tokyo Imano Shoten Co., Ltd.) was previously added, and the amount of the extract was weighed (W4). The diatomaceous earth and the extract were mixed well using a mortar and dried in a drier set at 105 ° C. for 3 hours. Similarly, the cylindrical filter paper was dried at 105 ° C. for 3 hours. After drying, the mixture of extract and diatomaceous earth that had been cooled in a desiccator and then dried was pulverized using a pestle, and the whole amount was put into a cylindrical filter paper. The extract adhering to the mortar and pestle was wiped off with absorbent cotton moistened with diethyl ether, and placed in the same cylindrical filter paper. Next, the cylindrical filter paper was set in a Soxhlet extractor, and diethyl ether was added until the extract in the cylindrical filter paper was immersed. The flask was allowed to stand overnight at room temperature in a sealed state so that diethyl ether would not volatilize. The mass of the receiver was measured in advance (W5), 100 ml of diethyl ether was added, a condenser tube was set, the receiver was heated in a 65 ° C. hot water bath, and Soxhlet extraction was performed for 6 hours. The obtained extract was concentrated and dried with an evaporator, and then dried at 105 ° C. for 1 hour. After cooling with a desiccator, the mass was measured (W6). The value obtained by the following formula was defined as the total lipid amount.
Total lipid amount (w / w%) = (W6-W5) ÷ W4 × 100
The total lipid obtained by this measurement method is a component that can be extracted from a dried sample with diethyl ether, and includes simple lipids and complex lipids as well as pigments such as chlorophyll and carotene.
The obtained total lipid was collected with a spatula and used for quantification of phospholipid.

<Quantification of phospholipid>
Phospholipids were quantified according to the 2003 standard version of the analysis method for fats and oils. The sample was measured using the total lipid obtained by measuring the total lipid, and obtained as stearoyl oleoyl phosphatidylcholine. The measuring method is as follows.
(1) Preparation of standard solution and preparation of calibration curve 0.4389 g of monopotassium phosphate was dissolved in 1 L of water to obtain a standard phosphoric acid solution containing 0.10 mg / ml of phosphorus. An ammonium molybdate solution was prepared by dissolving 25 g of ammonium molybdate in 300 ml of water and adding a solution obtained by diluting 75 ml of sulfuric acid with 200 ml of water. Hydroquinone solution was prepared by dissolving 0.5 g of hydroquinone in 100 ml of water and adding one drop of sulfuric acid. A solution obtained by dissolving 20 g of sodium sulfite in 100 ml of water was used as a sodium sulfite solution. Next, 0, 1, 2, 3, 5 ml of the standard phosphoric acid solution was added to five 50 ml volumetric flasks. After 5 ml of ammonium molybdate solution was added to each volumetric flask and allowed to stand for 5 minutes, 2 ml of hydroquinone solution and 2 ml of sodium sulfite solution were sequentially added. The volume was made up to 50 ml with water, allowed to stand for 15 minutes, and then the absorbance at a wavelength of 600 nm was measured. No addition of standard phosphoric acid solution was used as a blank. A calibration curve was created with the obtained values.
(2) Preparation of sample solution and measurement of absorbance 50 g of magnesium nitrate hexahydrate was made up to 500 ml with ethanol to prepare a magnesium nitrate ethanol solution. 0.2 g of sample (total lipid) was added to the crucible, and the amount of the sample was weighed (W7). To the sample was added 5 ml of magnesium nitrate ethanol solution. Next, the filter paper cone was raised and ignited. It put into the muffle furnace and heated at 800 degreeC for 5 minute (s), and it ashed. After cooling, the ash was suspended in 5 ml of water and dissolved by adding 10 ml of diluted hydrochloric acid. Next, filter paper filtration was added to a 100 ml volumetric flask and the volume up to 100 ml with water was used as a sample solution. 20 ml of the sample solution was accurately measured into a 50 ml volumetric flask, 5 ml of ammonium molybdate solution was added, and the mixture was allowed to stand for 5 minutes. 2 ml of a hydroquinone solution and 2 ml of a sodium sulfite solution were added, and the volume was made up to 50 ml with water. After standing for 15 minutes, the absorbance at a wavelength of 600 nm was measured.

(3) Calculation of the amount of phospholipid Using the calibration curve obtained from the measurement value of the standard solution, the amount of phosphorus is obtained, and the amount of phospholipid in the total lipid is calculated from the following equation using stearoyl oleoyl phosphatidylcholine. Calculated.
Phospholipid amount in total lipid (w / w%) = phosphorus amount determined from calibration curve (mg) ÷ (20 × W7 (g)) × 25.4 × 10
In the formula, 20 is the amount of sample solution collected (ml), 25.4 is a value obtained by dividing 788, the molecular weight of stearoyl oleoylphosphatidylcholine, by the molecular weight of phosphorus 31, and 10 is the unit of g It is a numerical value for converting to% and converting to%.
The amount of phospholipid in the extract (w / w%) is obtained by multiplying the amount of phospholipid (w / w%) in the total lipid determined as described above by the total amount of lipid (w / w%) in the extract. It was.

<Quantification of ethanol>
The amount of ethanol was measured using the apparatus shown below.
Apparatus: 6890N gas chromatograph (manufactured by Agilent)
Detector: FID
Column: Ultra ALLOY-1 (MS / HT) 15 m × 0.25 mm × 0.25 μm (manufactured by GL Sciences Inc.)
Injection volume: 0.2 μl
Split ratio: 50 to 1
Oven temperature: 50-300 ° C
Temperature rising rate: 6 ° C./min The method for preparing the measurement sample is as follows.
0.1 to 1 g of extract was collected in a Meyer flask and weighed. As an internal standard, 0.1 g of butanol was collected and weighed. 99 g of ion-exchanged water was added and weighed. After mixing well, it was subjected to gas chromatography. Separately, a calibration curve was prepared using ethanol with a known concentration instead of the extract. The ethanol concentration was determined from the area value of ethanol obtained from the gas chromatograph, the area value of the internal standard, and the concentration of the added internal standard.

<Measurement of extract dispersibility, turbidity and precipitation>
High turbidity when an extract is added to a liquid food or drink and a small amount of precipitation that impairs the appearance are important indicators for judging the quality of the extract. In addition, it is an important criterion for quality that it can be easily dispersed at a temperature below room temperature, which is a temperature range that can be practically used from the viewpoint of maintaining safety and quality at the beverage manufacturing site. Therefore, the dispersibility of the extract and the effect of imparting turbidity were evaluated by measuring the turbidity and the amount of precipitation while keeping the addition amount of the extract, the stirring condition, and the standing condition constant. The measuring method is as follows.
A 200 ml glass beaker (manufactured by AGC Techno Glass Co., Ltd.) was charged with an amount corresponding to 0.3 g as the dry solid amount of the extract. Next, 100 g of ion-exchanged water was poured gently into the glass beaker and stirred for 10 seconds at a speed of 60 rpm using a spatula. Then, after leaving still at 4 degreeC for 24 hours, the quantity of precipitation was evaluated visually. The evaluation of precipitation was performed in the following five stages. ++++: Very large or precipitation particles are large, ++: Many, +: Can be confirmed, ±: Slightly confirmed at the bottom, −: Cannot be confirmed
Next, 10 ml of the upper layer of the supernatant after standing at 4 ° C. for 24 hours was gently collected with a dropper, and the absorbance at 600 nm was measured with a spectrophotometer to obtain turbidity.

<Sensory evaluation>
The obtained extract was added to a green tea leachate as a control and evaluated. The evaluation method is as follows.
20 g of Sanban tea from Shizuoka was added to 400 g of ion-exchanged water heated to 65 ° C. and held for 3 minutes with occasional stirring. After filtering through a 200 mesh filter, ion exchange water was added to adjust to 2000 g. Then, what was cooled to 25 degreeC with running water was made into the green tea leaching liquid as a control. 100 g of the leachate was placed in a 200 ml glass beaker, and then the extract, which was thoroughly stirred and homogenized, was added in an amount corresponding to 0.03 g as a dry solid amount. The mixture was stirred for 10 seconds at a speed of 60 rpm using a spatula and then allowed to stand for 1 hour. Evaluation was carried out by 5 well-trained panelists, and the scoring results were averaged. The scoring was evaluated with respect to the body feeling and the intensity of the scent by using a leachate to which no extract was added as a control. The evaluation criteria for body feeling are as follows. 5: very strong, 4: strong, 3: unchanged, 2: weakened, 1: very weakened.
About the intensity of fragrance, it evaluated whether the preferable fragrance of the raw material tea leaf used for the raw material of an extract was provided. The evaluation criteria are as follows. 5: Preferable scent is felt strongly 4: Preferable scent is felt 3: 3: Unchangeable 2: Unfavorable scent is felt 1: Unfavorable scent is felt strongly

<Comprehensive evaluation>
Evaluation that combined the amount of precipitation and the results of sensory evaluation was defined as comprehensive evaluation. First, the amount of precipitation and the results of sensory evaluation were evaluated objectively, and ◎: very good, ○: good, Δ: acceptable, ×: impossible. As for the amount of precipitation, − or ± is ◎, + is ○, ++ and ++ are ×. For sensory evaluation, 3.6 or more was marked with ◎, 3.1 to 3.5 was marked with ◯, and 3.0 or less was marked with × because there was no positive addition effect on the flavor. About the obtained precipitation amount and sensory evaluation, the lower one was set as comprehensive evaluation.

<Examples 1 and 2, Comparative Example 1>
Extracts were prepared from different raw tea leaves.
[Example 1]
As an extraction solvent, 2000 g of an aqueous solution of 80 w / w% ethanol-0.05 w / w% sodium bicarbonate was prepared. Next, 200 g of powdered tea of Ichiban no Kabusecha (produced in Shizuoka Prefecture) was added to the extraction solvent and heated. After the temperature reached 40 ° C., the mixture was stirred and extracted for 30 minutes, and then cooled to room temperature with running water. Suction filtration was performed using filter paper (No. 2, manufactured by ADVANTEC), and the obtained filtrate was concentrated to 200 g under reduced pressure. Next, 200 g of ion-exchanged water and 1.2 g of sodium ascorbate were added. The solution was further concentrated to 190 g under reduced pressure, and then adjusted to 200 g with ion-exchanged water. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.

[Example 2]
An autumn / winter bancha extract was obtained in the same manner as in Example 1 except that powdered tea of autumn / winter bancha (produced in Shizuoka Prefecture) was used as an extraction raw material.
[Comparative Example 1]
A roasted tea extract was obtained in the same manner as in Example 1 except that powdered tea of roasted tea (produced in Shizuoka Prefecture) was used as the raw material for extraction.
Table 1-1 shows the results of Examples 1 and 2 and Comparative Example 1. Moreover, in order to confirm that there is no variation in the evaluation among the five panelists in this example, the score of each paneler for Example 1 and Comparative Example 1 is shown in Table 1-2.

表１−１の結果から、原料である茶類が、焙煎等の工程を受けた場合（ほうじ茶など）には、濁度が低くなり、沈殿が多くなり、官能評価も低くなることが分かった。これは、焙煎工程により脂質、特にリン脂質が減少することが一因としてあげられ、これにより乳化作用が減少し、沈殿が増加したと考えられる。
また、沈殿が多く、分散性が低いと考えられる比較例１においては、本実施例１及び２とは、当該式（５）の値が有意に異なり、式（５）の値が分散性のバロメータとなることも示された。

From the results of Table 1-1, it is understood that when the teas as raw materials are subjected to a process such as roasting (such as roasted tea), the turbidity is lowered, the precipitation is increased, and the sensory evaluation is also lowered. It was. One reason for this is that lipids, particularly phospholipids, are reduced by the roasting process, and this is thought to reduce the emulsifying action and increase precipitation.
Further, in Comparative Example 1, which is considered to have a large amount of precipitation and low dispersibility, the value of the formula (5) is significantly different from those of Examples 1 and 2, and the value of the formula (5) is dispersible. It was also shown to be a barometer.

<Examples 3-6, Comparative Examples 2-4>
Extracts were prepared using different extraction solvents.
[Example 3]
As an extraction solvent, 2000 g of 92.4 w / w% ethanol was prepared. Next, 200 g of powdered tea of Ichibancha Kabusecha (produced in Shizuoka Prefecture) was added to the extraction solvent and heated. After the temperature reached 40 ° C., the mixture was extracted by stirring for 30 minutes, and then cooled to room temperature with running water. Suction filtration was performed using filter paper (No. 2, manufactured by ADVANTEC), and the obtained filtrate was concentrated to 200 g under reduced pressure. Next, 200 g of ion-exchanged water, 1.2 g of sodium ascorbate, and 1 g of sodium bicarbonate were added. The solution was further concentrated to 190 g under reduced pressure, and then adjusted to 200 g with ion-exchanged water. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Example 4]
A cover tea extract was obtained in the same manner as in Example 1 except that 2000 g of an aqueous solution of 60 w / w% ethanol-0.05 w / w% sodium bicarbonate was used as the extraction solvent.

[Comparative Example 2]
A covered tea extract was obtained in the same manner as in Example 1 except that 2000 g of an aqueous solution of 40 w / w% ethanol-0.05 w / w% sodium bicarbonate was used as the extraction solvent.
[Comparative Example 3]
As an extraction solvent, 2000 g of 0.05 w / w% sodium bicarbonate aqueous solution was prepared. Next, 200 g of powdered tea of Ichibancha Kabusecha (produced in Shizuoka Prefecture) was added to the extraction solvent and heated. After the temperature reached 40 ° C., the mixture was extracted by stirring for 30 minutes, and then cooled to room temperature with running water. 400g of diatomaceous earth (Superlite Special, manufactured by Tokyo Imano Shoten Co., Ltd.) is added as a filter aid, suction filtration is performed using filter paper (No. 2, manufactured by ADVANTEC), and the obtained filtrate is subjected to reduced pressure conditions. Concentrated to 190 g. Next, 1.2 g of sodium ascorbate was added and adjusted to 200 g with ion-exchanged water. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Comparative Example 4]
A cover tea extract was obtained in the same manner as in Example 3 except that 2000 g of 100% acetone was used as the extraction solvent.

[Example 5]
A cover tea extract was obtained in the same manner as in Example 3 except that 2000 g of 75 w / w% acetone-23.1 w / w% ethanol aqueous solution was used as the extraction solvent.
[Example 6]
A cover tea extract was obtained in the same manner as in Example 3 except that 2000 g of 50 w / w% acetone-46.2 w / w% ethanol aqueous solution was used as the extraction solvent.

  Table 2 shows the results in Examples 3 to 6 and Comparative Examples 2 to 4. In addition, since the extract obtained in Comparative Example 4 was completely separated into two layers of a tar-like highly viscous liquid and a highly fluid liquid, it is impossible to conduct tests for turbidity, precipitation, and sensory evaluation. Met.

表２の結果から、４０質量％以下の含水エタノール、１００％水、又は、１００質量％のアセトンを溶媒として用いた場合には、リン脂質量及び総脂質量及び乾燥固形量の全ての抽出量が低くなり、官能評価等の総合評価も低くなることが分かった。一方で、抽出溶媒として６０質量％以上の含水エタノール、又は、アセトンと混ぜてエタノール単独の時よりも極性を下げた場合、２３．１質量％以上のエタノールを含有するアセトン溶液を抽出溶媒として使用した場合にはボディ感の増強が感じられ高い総合評価が得られた。
このことは、総脂質及びリン脂質が適度のバランスで抽出されることにより乳化状態となり、添加した際に容易に分散し、濁度が上昇する。乳化された総脂質は呈味に置いてボディ感を増強させる効果があると考えられ、濁度の付与能力とボディ感の増強能力は相関があると考えられる。また、茶葉に含まれる香気成分は多くが非極性成分である。茶葉の総脂質を高く含有する抽出物には香気成分を多く含んでいると考えられ、香りの付与能力も高いと考えられる。アセトン１００％のように溶媒濃度が高すぎると茶葉内部に溶媒が浸透できずに抽出効率が低下し、総脂質／乾燥固形量の割合が極端に悪くなり乳化が成立しないと考えられる。

From the results in Table 2, when 40% by mass or less of water-containing ethanol, 100% water, or 100% by mass of acetone is used as a solvent, all the extracted amounts of phospholipid amount, total lipid amount and dry solid amount are used. It became clear that comprehensive evaluation, such as sensory evaluation, also became low. On the other hand, 60% by mass or more of water-containing ethanol or an acetone solution containing 23.1% by mass or more of ethanol is used as the extraction solvent when mixed with acetone and lower in polarity than ethanol alone. In this case, the body feeling was enhanced and a high overall evaluation was obtained.
This is because the total lipid and phospholipid are extracted in an appropriate balance to become emulsified, and when added, they are easily dispersed and the turbidity is increased. The emulsified total lipid is considered to have an effect of enhancing the body feeling in the taste, and the ability to impart turbidity and the ability to enhance the body feeling are considered to be correlated. Moreover, most of the aroma components contained in tea leaves are nonpolar components. An extract containing a high amount of total lipids in tea leaves is considered to contain a large amount of aroma components, and the ability to impart fragrance is also considered to be high. If the solvent concentration is too high, such as 100% acetone, it is considered that the solvent cannot penetrate into the tea leaves and the extraction efficiency is lowered, the ratio of total lipid / dry solid amount becomes extremely poor and emulsification is not realized.

<Examples 7 to 14 and Comparative Examples 5 to 8>
An extract adjusted to a dry solid amount different from the kabuse tea extract obtained in Example 1 or a different ethanol concentration was prepared.
As an extraction solvent, 20 kg of an aqueous solution of 80 w / w% ethanol-0.05 w / w% sodium bicarbonate was prepared. Next, 1000 g of powdered tea of Ichibancha Kabusecha (produced in Shizuoka Prefecture) was added to the extraction solvent and heated. After the temperature reached 40 ° C., the mixture was extracted by stirring for 30 minutes, and then cooled to room temperature with running water. Suction filtration was performed using filter paper (No. 2, manufactured by ADVANTEC), and the obtained filtrate was concentrated to 2000 g under reduced pressure. The obtained extract was designated as Extract A. Next, 1000 g of ion-exchanged water and 6 g of sodium ascorbate were added to 1000 g of the extract A, and the extract further concentrated to 1000 g under reduced pressure conditions was designated as extract B.
[Example 7]
Ion exchange water was added to 100 g of the extract B to adjust to 700 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Example 8]
Ion exchange water was added to 100 g of the extract B to adjust to 350 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Example 9]
Ion exchange water was added to 100 g of the extract B to adjust to 238 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Example 10]
100 g of Extract B was concentrated to 63 g under reduced pressure. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.

[Comparative Example 5]
100 g of extract B was concentrated to 50 g under reduced pressure. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Comparative Example 6]
100 g of Extract B was concentrated to 34 g under reduced pressure. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.

[Example 11]
After mixing 20 g of Extract A and 80 g of Extract B, the mixture was sterilized at 65 ° C. for 30 minutes to obtain a covered tea extract.
[Example 12]
After mixing 60 g of Extract A and 40 g of Extract B, the mixture was sterilized at 65 ° C. for 30 minutes to obtain a covered tea extract.
[Comparative Example 7]
Extract A (100 g) was sterilized at 65 ° C. for 30 minutes to obtain a covered tea extract.

[Example 13]
30 g of Extract A and 70 g of Extract B were mixed, and ion-exchanged water was added to adjust to 250 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.

[Example 14]
60 g of Extract A and 40 g of Extract B were mixed, and ion-exchanged water was added to adjust to 250 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
[Comparative Example 8]
Ion exchange water was added to 100 g of extract A to adjust to 250 g. Sterilization was performed at 65 ° C. for 30 minutes to obtain a cover tea extract.
The results are shown in Tables 3 and 4.
In addition, since the phospholipid / total lipid and the total lipid / dry solid content in the kabuse tea extract obtained in Examples and Comparative Examples in Table 3 can be regarded as the same as those in Example 1, these values are calculated values. did. Similarly, since the dry solid amount, total lipid amount, and phospholipid amount of Example 11, Example 12, and Comparative Example 7 in Table 4 can be regarded as the same as Example 1, these values were estimated values. Similarly, since the dry solid amount, total lipid amount, and phospholipid amount of Example 14 and Comparative Example 8 can be considered to be the same as Example 15, these values were estimated values.

表３の結果から、乾燥固形量が５０．０質量％以上の茶類抽出物は２５℃の水に溶解させる本実験条件において、分散性が悪いため濁度が低く、沈殿量が多くなる。これらの抽出物を浸出液に添加しても分散性が悪い為ボディ感の改善効果が見られなかった。また、香りの強度においても５０．０質量％以上の茶類抽出物は濃縮中の香気ロスにより浸出液に添加した際の香りの付与効果は得られなかったが、本発明に係る茶類抽出物は、乾固するまで濃縮させなかったことにより、有効香気成分の揮発が抑えられ、その結果として良い官能評価が得られたと考えらえる。

From the results in Table 3, the tea extract having a dry solid content of 50.0% by mass or more dissolves in water at 25 ° C. Under the present experimental conditions, the dispersibility is poor, so the turbidity is low and the precipitation amount is large. Even when these extracts were added to the leachate, the dispersibility was poor, and the body feeling was not improved. Moreover, the tea extract of 50.0 mass% or more also in the intensity | strength of fragrance was not able to acquire the fragrance | flavor imparting effect at the time of adding to a leaching liquid by the fragrance loss during concentration, but the tea extract which concerns on this invention Since it was not concentrated until dry, volatilization of the effective aroma component was suppressed, and as a result, it was considered that good sensory evaluation was obtained.

表４の結果から、残留エタノールの含量が高く、エタノール量／乾燥固形量が１．０を超えた場合、分散性が低くなり、沈殿が生じ、その結果、官能評価も悪くなった。これは、残留エタノールが乳化作用を阻害したためである。

From the results shown in Table 4, when the residual ethanol content was high and the ethanol amount / dry solid amount exceeded 1.0, the dispersibility was low and precipitation occurred, resulting in poor sensory evaluation. This is because residual ethanol inhibited the emulsifying action.

When the results of Table 1-1 to Table 4 were summarized, the following matters became clear.
It can be seen that a total lipid amount / dry solid amount higher than 0.10 is a necessary condition for obtaining a favorable result in the sensory evaluation for evaluating the body feeling and aroma when added to the leachate. When the total lipid amount / dry solid amount is 0.10 or less, precipitation tends to be small, but the sensory evaluation results tend not to differ from the case where no extract is added.
A phospholipid amount / total lipid amount greater than 0.03 is a necessary condition for a small amount of precipitation and a high result of sensory evaluation. When it is small, which is 0.03 or less, the amount of precipitation is very large or cannot be confirmed, and the result of sensory evaluation tends to deteriorate.
It is preferable that the value of the dry solid content is lower than 50% by mass because there is little precipitation.
A concentration of ethanol / dry solids of less than 1 is preferred due to less precipitation.
It is preferable that the turbidity is higher than 0.3 because the sensory evaluation is high. When the turbidity is lower than 0.3, the result of sensory evaluation also tends to deteriorate.

Claims (6)

A tea extract made from tea leaves,
The dry solid content in the tea extract is A mass%, the total lipid content is B mass%, the phospholipid content is C mass%, and the ethanol content is D mass% with respect to the total tea extract. In the following formulas (1) to (4):
A <50 (1)
0.03 <C / B (2)
0.10 <B / A (3)
D / A <1.0 (4)
The filling,
Suspension obtained by adding 0.3 parts by mass of tea extract as dry solid to 100 parts by mass of ion-exchanged water at 25 ° C. and stirring for 10 seconds at 60 rpm. An extract of tea having an absorbance of 0.3 ml or more at a wavelength of 600 nm of 10 ml of the upper layer of the supernatant obtained by allowing to stand at 4 ° C. for 24 hours. Further, the following formula (5):
[A × B] / [(A−B) × C] <40 (5)
The tea extract according to claim 1, wherein A tea extract made from tea leaves,
The dry solid content in the tea extract is A mass%, the total lipid content is B mass%, the phospholipid content is C mass%, and the ethanol content is D mass% with respect to the total tea extract. In the following formulas (1) to (5):
A <50 (1)
0.03 <C / B (2)
0.10 <B / A (3)
D / A <1.0 (4)
[A × B] / [(A−B) × C] <40 (5)
Satisfying tea extracts.   The tea extract according to any one of claims 1 to 3, wherein the tea extract is derived from Camellia sinensis.   The tea extract according to any one of claims 1 to 4, wherein the tea extract is derived from green tea. Food / beverage products containing the tea extract of any one of Claims 1-5.