JP2020072646A - Oral tea composition - Google Patents

Abstract

To provide an oral tea composition having an excellent flavor of tea without harsh aftertaste, even with a high content of quercetin glycoside.SOLUTION: An oral tea composition contains the following components (A) and (B); (A) quercetin glycoside, (B) kaempferol glucoside. The content of the component (A) in solids is 0.2 to 20 mass%, the content of the component (B) in solids is 0.01 to 1.0 mass%, and the mass ratio between the components (A) and (B), i.e., [(B)/(A)], is 0.01 to 1.0.SELECTED DRAWING: None

Description

  The present invention relates to a tea oral composition.

  Since tea polyphenols have various physiological activities, their application to foods and drinks is drawing attention, and many various tea products are on the market. For example, by blending non-polymer catechins, a specific amount of oxalic acid, and cyclodextrin, the taste is good, and an instant powder drink suitable for ingesting the non-polymer catechins at a high concentration (Patent Document 1), a tea polyphenol, a gelling agent and a sweetening ingredient are blended to control the tea polyphenol concentration and the gelling strength so as to satisfy a certain relationship, whereby bitterness and astringency are suppressed, and the taste is high and the taste is easy. In addition, jelly-like foods (Patent Document 2) and the like that can ingest a high concentration of tea polyphenol have been proposed.

  On the other hand, quercetin glycoside is a kind of flavonoid glycoside contained in trees grown in cold regions such as larch and has been reported to have a cooling effect. Beverages containing such quercetin glycosides and capable of maintaining a supercooled state have been proposed (Patent Document 3).

  Astragalin is a kind of kaempferol monoglycoside contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic effect. Focusing on such physiological effects, application of astragalin to foods and drinks has been studied. For example, astragalin includes one or more sugars selected from the group consisting of fructose, galactose, lactose, and glucose. It has been reported that the astragalin absorbability is improved by blending (Patent Document 4).

JP, 2004-159505, A JP, 2006-115783, A JP, 2009-219394, A JP, 2002-291441, A

Instant tea beverages can be drunk easily by pouring hot water into a container such as a cup without using a teapot or teapot.However, compared to tea beverages brewed in a teapot, There is a problem that the scent is inferior. Tea beverages brewed in a teapot etc. have a rich fresh scent, but this scent is not only a nasal scent that is felt directly in the nose, but also a scent that is felt through the throat when contained in the mouth. It is known that there is a nasal drip aroma, and the nasal aroma is particularly important in order to make a tea beverage with a good scent.
The present inventors have found that a high content of quercetin glycosides in an instant tea beverage can improve the scent of tea, but the astringent taste tends to remain in the oral cavity for a long time, and the aroma and taste of tea It turned out to be compatible and difficult. As used herein, the term "astringent taste" refers to an astringent oral sensation that remains in the mouth when contained in the mouth.
An object of the present invention is to provide a tea oral composition which contains a high content of quercetin glycoside but does not leave an astringent taste and has a good tea aroma.

  The present inventors, in view of the above problems, as a result of repeated intensive research, by containing kaempferol monoglucoside in a specific amount ratio to quercetin glycoside, surprisingly, quercetin glycoside It has been found that a tea oral composition having a good aroma of tea can be obtained without leaving an astringent taste even though the content is high.

That is, the present invention provides the following components (A) and (B);
(A) contains quercetin glycoside (B) kaempferol monoglucoside,
The content of the component (A) in the solid content is 0.2 to 20 mass%,
The content of the component (B) in the solid content is 0.01 to 1.0% by mass, and the mass ratio [(B) / (A)] of the component (A) and the component (B) is 0. 01-1.0,
An oral tea composition is provided.

  The present invention also provides foods and drinks comprising the above oral tea composition.

  According to the present invention, it is possible to provide a tea oral composition having a high quercetin glycoside content and a good tea aroma without leaving an astringent taste.

<Tea oral composition>
In the present specification, the “tea oral composition” refers to a product that contains a plant extract as a tea raw material and is provided for oral ingestion. The product form of the oral tea composition may be solid or liquid at room temperature (20 ° C. ± 15 ° C.) and is not particularly limited. In the case of a liquid, it may be any of concentrated liquid, gel, jelly, and slurry. In the case of a concentrated liquid, its concentration can be appropriately selected as long as it is higher than RTD (ready to drink), and is not particularly limited. Examples of solids include powder, granules, tablets, rods, plates and blocks. When the tea oral composition is solid, the solid content in the tea oral composition is usually 80 mass% or more, preferably 90 mass% or more, more preferably 93 mass% or more, further preferably 95 mass% or more, and particularly It is preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, in the present specification, the “solid content” refers to the mass of the residue obtained by removing the volatile substances by drying the sample for 3 hours in an electric constant temperature dryer at 105 ° C. Among them, the product form of the oral tea composition is preferably solid, concentrated liquid or jelly, more preferably solid or concentrated liquid, and further preferably solid. Among the solids, powder, granules and tablets are preferable, and granules are more preferable.

  The tea oral composition of the present invention contains quercetin glycoside as the component (A). Here, the “quercetin glycoside” in the present specification refers to a compound in which a sugar is bonded to quercetin, and specifically, a compound represented by the following general formula (A). The component (A) may be derived from the raw material or may be newly added.

[In the general formula (A), any one of R ^{1 to} R ³ represents a glucose residue or a rutinose residue, and the remaining two represent a hydrogen atom. ]

In the present specification, the “glucose residue” refers to a monovalent group obtained by removing one hydroxyl group from glucose, and the “rutinose residue” refers to a monovalent group obtained by removing one hydroxyl group from rutinose.
Among them, as the compound represented by the general formula (A), it is preferable that R ¹ is a glucose residue or a rutinose residue and R ² and R ³ are hydrogen atoms.
As the component (A), rutin (A1) and isoquercitrin (A2) are preferable from the viewpoint that the effects of the present invention can be easily enjoyed.

  In the oral tea composition of the present invention, the content of the component (A) in the solid content is 0.2 to 20% by mass, but from the viewpoint of improving the aroma of tea, 0.21% by mass or more is preferable. , 0.22% by mass or more is more preferable, 0.23% by mass or more is further preferable, 0.24% by mass or more is particularly preferable, and from the viewpoint of suppressing astringency, 10% by mass or less is preferable, 6% by mass or less. The following is more preferable, 3% by mass or less is further preferable, and 1.5% by mass or less is particularly preferable. The content of the component (A) is preferably 0.21 to 10% by mass, more preferably 0.22 to 6% by mass, still more preferably 0.23 to 10% by mass in the solid content of the tea oral composition. 3% by mass, particularly preferably 0.24 to 1.5% by mass. The content of the component (A) can be measured by an analysis method suitable for the situation of the measurement sample out of commonly known measurement methods, and for example, can be analyzed by liquid chromatography. is there. Specifically, the method described in Examples below can be mentioned. During measurement, appropriate processing is performed as necessary, such as freeze-drying the sample in order to adapt it to the detection range of the device, and removing contaminants in the sample in order to adapt it to the resolution of the device. May be given.

  The tea oral composition of the present invention contains kaempferol monoglucoside as the component (B). Here, in the present specification, the “kaempferol monoglucoside” refers to a compound in which one glucose is bonded to the hydroxyl group of kaempferol, and the bonding position of glucose is not particularly limited. Examples of the component (B) include astragalin and poprunin. Of these, astragalin is preferable because it is easy to enjoy the effects of the present invention. The component (B) may be derived from a raw material or may be newly added.

  The content of the component (B) in the solid content of the tea oral composition of the present invention is 0.01 to 1.0% by mass, but from the viewpoint of suppressing the acrid taste and improving the nasal drip aroma, 02 mass% or more is preferable, 0.03 mass% or more is more preferable, 0.04 mass% or more is further preferable, and 0.7 mass% or less is preferable from the viewpoint of suppressing astringency derived from the component (B). 0.5 mass% or less is more preferable, 0.3 mass% or less is further preferable, and 0.15 mass% or less is particularly preferable. The range of the content of the component (B) is preferably 0.02 to 0.7% by mass, more preferably 0.03 to 0.5% by mass, and still more preferably the solid content of the tea oral composition. The content is 0.03 to 0.3 mass%, particularly preferably 0.04 to 0.15 mass%. The content of the component (B) can be measured by an analysis method suitable for the situation of the measurement sample among the commonly known measurement methods, and for example, can be analyzed by a liquid chromatograph. is there. Specifically, the method described in Examples below can be mentioned. During measurement, appropriate processing is performed as necessary, such as freeze-drying the sample in order to adapt it to the detection range of the device, and removing contaminants in the sample in order to adapt it to the resolution of the device. May be given.

  In the tea oral composition of the present invention, the mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.01 to 1.0. From the viewpoint of improving the aroma, 0.02 or more is preferable, 0.03 or more is more preferable, 0.04 or more is further preferable, 0.08 or more is particularly preferable, and 0.8 or less is preferable, 0.7 The following is more preferable, 0.6 or less is further preferable, and 0.5 or less is particularly preferable. The range of the mass ratio [(B) / (A)] is preferably 0.02 to 0.8, more preferably 0.03 to 0.7, further preferably 0.04 to 0.6, and especially It is preferably 0.08 to 0.5.

  Furthermore, the tea oral composition of the present invention can contain dextrin as the component (C). Here, in the present specification, the “dextrin” is a type of starch decomposition product, and is a compound in which starch is acid-treated or heat-treated to be partially hydrolyzed to have a low molecular weight. Dextrin has a molecular structure in which sugar is polymerized by a glycoside bond, and the glycoside bond may be a chain bond, a cyclic bond, or a mixture thereof. Examples of sugar-bonding methods include α-1,4 bond, α-1,6 bond, β-1,2 bond, β-1,3 bond, β-1,4 bond, β-1,6 bond and the like. For example, only a single combining method or two or more combining methods may be used.

  The component (C) has a dextrose equivalent (DE) of preferably 1 or more, more preferably 2 or more, even more preferably 3 or more, and preferably 40 or less, and 30 or less, from the viewpoint that the effect of the present invention can be easily enjoyed. More preferably, it is more preferably 20 or less, still more preferably 16 or less. The range of such DE is preferably 1 to 40, more preferably 2 to 30, still more preferably 3 to 20, and most preferably 3 to 16. The dextrose equivalent (DE) can be measured by an analysis method suitable for the situation of the measurement sample among the commonly known dextrose measurement methods. Specifically, it can be measured by the method described in Examples below. The content of the component (C) can be appropriately set according to the desired final form.

  The tea oral composition of the present invention optionally contains a sweetener, an acidulant, a flavor, an amino acid, a protein, a vitamin, a mineral, an antioxidant, an ester, an emulsifier, a quality stabilizer, a preservative, a seasoning, a fruit juice extract, and a vegetable. One or more additives such as an extract and a nectar extract can be contained. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

  Specific examples of the oral tea composition of the present invention include, for example, instant tea beverages; concentrated beverages; dairy products such as milk beverages, yogurt and cheese; jelly, gummy candy, snacks, biscuits, chocolate, rice confectionery and the like. The foods and drinks are listed as health foods (nutritional foods, foods for specified health use, nutritional supplements, health supplements, supplements, etc.), pharmaceuticals, and quasi-drugs. In addition, in the case of an instant tea beverage or a concentrated beverage, it suffices if it can be diluted and dissolved in a liquid and used as a tea beverage, and the liquid is not particularly limited as long as it can be returned to the beverage. For example, water, carbonated water, milk, soy milk and the like can be mentioned, and the temperature of the liquid does not matter. In addition, examples of the dosage form in the case of a health food, a drug, or a quasi drug include granules, tablets, capsules, powders, pills, chewable tablets, troches, and the like. Among them, as the oral tea composition, instant tea beverages, concentrated beverages, jelly foods, granules and tablets are preferable, and instant tea beverages, concentrated beverages and granules are more preferable.

  Further, when the tea oral composition is an instant tea beverage, for example, when filling a bottle in a bottle or the like and weighing one cup with a spoon or the like, a cup type containing one cup, one cup It may be a stick type or the like that is subdivided for each minute. In addition, when the tea oral composition is a concentrated beverage, for example, a portion-type diluted beverage that is subdivided and packaged for each cup is included. The capacity of the cup is preferably 50 to 320 mL, and the inner capacity of the subdivided package can be appropriately set so as to match the cup capacity. Among these, from the viewpoint that the effects of the present invention can be easily enjoyed, it is preferable to carry out small-packaging for each cup, and examples thereof include stick-wrapping and pillow-wrapping. The subdivided packaging can be packaged with a packaging material made of an aluminum vapor deposition film or the like. The container and the packaging material may be filled with nitrogen gas, and the packaging material having low oxygen permeability is preferable in terms of quality maintenance.

  The tea oral composition of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, the plant extract, the component (A) and the component (B), and optionally other components are mixed, and the mass ratio [(B) / (A) together with the respective contents of the component (A) and the component (B). ] Can be adjusted and manufactured. The order of mixing the plant extract and the components (A) and (B) is not particularly limited, and they may be added in any order or may be added simultaneously. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. The mixing system of the mixing device may be a container rotating type or a container fixed type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cubic type or the like can be adopted. As the container fixed type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Phillips blender or the like can be adopted. Further, it may be granulated by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation and powder coating granulation. The granulation conditions can be appropriately selected depending on the granulation method. In the case of tablets, either wet tableting or dry tableting may be used, and a known compression molding machine can be used. Further, in the case of forming a concentrated liquid, for example, a normal pressure concentration method of evaporating the solvent under normal pressure, a reduced pressure concentration method of evaporating the solvent under reduced pressure, a membrane concentration method of removing the solvent by membrane separation, etc. A known concentration method can be adopted.

The plant extract is not particularly limited as long as it is one that is commonly used in the production of tea beverages. Examples of the raw material of the plant extract include tea leaves of the genus Camellia, tea leaves other than those of the genus Camellia, grains, and the like. The plant extract and the raw material thereof may be used alone or in combination of two or more.
As a method for extracting the plant extract, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction and the like can be adopted. The extraction condition is not particularly limited and can be appropriately selected depending on the extraction method. In addition, the plant extract can be concentrated or dried depending on the method for producing the oral tea composition. Examples of the concentration method include the same methods as described above, and as the drying method, a known method such as spray drying or freeze drying can be adopted.

Examples of tea leaves of the genus Camellia include tea leaves (Camellia sinensis) selected from C.sinensis.var.sinensis (including Yabukita species), C.sinensis.var.assamica and hybrids thereof, and their processing. Depending on the method, it can be classified into non-fermented tea, semi-fermented tea and fermented tea. One type or two or more types of tea leaves of the genus Camellia can be used. It should be noted that the tea varieties and time of extraction of the 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, tencha, potted tea, stem tea, stick tea, and bud tea. In addition, examples of the semi-fermented tea include oolong tea such as iron Kannon, color varieties, golden katsura, and Wuyiwa rock tea. Furthermore, examples of fermented tea include black tea such as Darjeeling, Assam, and Sri Lanka.
Examples of tea leaves other than the genus Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, wolfberry leaves, eucommia leaves, komatsuna, rooibos, kumazasa, dokudami, army cucumber, honeysuckle, periwinkle, oyster, Kawaraketsumei, Gymnema sylvestre, yellow-green tea (walnut family), vine tea (rose family), kidachi aloe and the like. Further, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary can be used.
Examples of grains include wheat such as barley, wheat, pigeons, rye, oats, and barley; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp, cowpea, peanuts, peas, mung beans, and the like. Beans: buckwheat, corn, white sesame, black sesame, millet, culm, black stalk, quinwa and the like can be mentioned.

  Above all, it is preferable to contain tea leaves of the genus Camellia as a raw material of the plant extract, and it is more preferable to contain one or more kinds selected from green tea, black tea and oolong tea. In the present specification, a tea oral composition that uses the most unfermented tea leaves as Camellia tea leaves is referred to as a "green tea oral composition", and a tea oral composition that uses the most "semi-fermented tea leaves" is referred to as "oolong tea." The oral composition is referred to as "oral composition", and the oral tea composition that most uses "fermented tea leaves" is referred to as "black tea oral composition".

  When a tea extract of the genus Camellia is contained as a tea raw material, the tea oral composition of the present invention can contain non-polymer catechins as the component (D). Here, in the present specification, "non-polymer catechins" include non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate, etc. It is a generic term for all gallates. In the present invention, at least one of the above eight non-polymer catechins may be contained.

  The blending amount of the plant extract in the tea oral composition of the present invention can be appropriately set according to the type of the plant extract. For example, in the case of blending a tea extract, when the tea oral composition of the present invention is an instant tea beverage or a concentrated beverage, the content of the component (D) in the beverage when diluted according to a predetermined usage. The amount is usually 0.03 to 0.5% by mass, preferably 0.04 to 0.4% by mass, more preferably 0.05 to 0.3% by mass, still more preferably 0.06 to 0.3% by mass. %, More preferably 0.08 to 0.25% by mass, and particularly preferably 0.10 to 0.25% by mass. The dilution ratio can be appropriately set, but, for example, when the tea oral composition is an instant tea beverage, it is usually 20 to 600 times by mass, preferably 30 to 500 times by mass, more preferably 40 to 250 times by mass, The amount is more preferably 50 to 200 times by mass, and even more preferably 50 to 150 times by mass. When the tea oral composition is a concentrated beverage, the dilution ratio is usually 1.5 to 200 times by mass, preferably 1.5 to 100 times by mass, more preferably 1.8 to 50 times by mass, and further preferably It is 2 to 30 times by mass. When the tea oral composition of the present invention is an edible food or drink as it is, for example, jelly food, health food, and confectionery, the content of the component (D) in the solid content is usually 0.1 to 0.1. 30% by mass, preferably 0.2 to 20% by mass, more preferably 0.3 to 18% by mass, even more preferably 0.5 to 15% by mass, even more preferably 1 to 18% by mass, and particularly preferably The plant extract may be blended so as to be 3 to 15% by mass. The content of the component (D) is defined based on the total amount of the above eight kinds of non-polymer catechins. Moreover, the content of the component (D) can be measured by an analysis method suitable for the situation of the measurement sample among the commonly known measurement methods, and for example, can be analyzed by a liquid chromatograph. is there. Specifically, the method described in Examples below can be mentioned. During measurement, appropriate processing is performed as necessary, such as freeze-drying the sample in order to adapt it to the detection range of the device, and removing contaminants in the sample in order to adapt it to the resolution of the device. May be given.

<Beverages>
The food or drink of the present invention is one to which the above-mentioned tea oral composition is added.
The food or drink to which the tea oral composition is added is not particularly limited, and for example, carbonated drinks, fruit juice drinks, vegetable juices, sports drinks, nutritional drinks, coffee drinks, cocoa drinks, tea drinks, milk drinks, lactic acid drinks, soy milk drinks. Beverages in general, yogurt, jelly, pudding, mousse, desserts such as water yokan, ice cream, lacto ice, ice milk, frozen desserts such as sorbet, cakes, cookies, biscuits, chocolate, pies, crackers, snacks, chewing gum, Hard candy, soft candy, nougat, jelly beans, gummy, bun, rice cracker, oyster rice cake, hail, confectionery such as yokan, seasoning such as sauce, tomato ketchup, sauce, noodle soup, syrup, cream, jam, bread, paste product, Processed meat products, retort foods, canned foods, pickles , Mention may be made of boiled, frozen foods and the like.
The method for adding the tea oral composition is not particularly limited, and for example, direct addition to the food or drink of the tea oral composition, addition to the food or drink after dilution with a liquid such as water, to the product Examples thereof include coating, filling, and use as kneading into dough during the manufacturing process, and it is sufficient that the food or drink finally eaten contains the tea oral composition. As a suitable addition method, from the standpoint of tea scenting, a mode in which it is directly sprinkled on food or drink and eaten is mentioned.
The addition amount of the oral tea composition can be appropriately selected depending on the type of food or drink, but is usually 0.01 to 30 parts by mass, preferably 0. The amount is 03 to 20 parts by mass, more preferably 0.05 to 15 parts by mass, and most preferably 0.1 to 10 parts by mass.

1. Analysis of rutin, isoquercitrin and astragalin The sample solution was filtered with a filter (0.45 μm), and a high performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu Corporation) was used, and a column [Cadenza CD-C18 (3 μm, 4.6 mmφ × 150 mm, Imtakt)] was mounted and the column temperature was 40 ° C. and the gradient method was used. The mobile phase solution A was an aqueous solution containing 0.05% by mass of acetic acid, the solution B was an acetonitrile solution, the flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 360 nm. The gradient conditions are as follows.

Concentration gradient condition Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 85% 15%
20 80% 20%
35 10% 90%
50 10% 90%
50.1 85% 15%
60 85% 15%

Standard solutions of known concentrations were prepared using standard products of rutin, isoquercitrin and astragalin, and the retention time was measured by subjecting them to high performance liquid chromatographic analysis under the above analysis conditions, and a calibration curve was prepared.
-Rutin: 11.3 minutes-Isoquercitrin: 12.9 minutes-Astragalin: 18.2 minutes The peaks that coincided with the retention times were designated as rutin, isoquercitrin, and astragalin to quantify each component in the sample solution. went.

2. Analysis of dextrin (1) Quantitative method 250 mL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone) -methanol solution were added to a sample and 1.5 mL of standard solution of each concentration. (500 μL) and heated at 70 ° C. for 30 minutes. To the obtained solution, 1N-HCl aqueous solution is neutralized with 250 μL, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. The measurement sample obtained by the above operation is measured under the following conditions using high performance liquid chromatography mass spectrometry.

Analytical conditions-HPLC device: Model ACQUITY UPLC, manufactured by Waters-MS device: Model SYNAPT G2-S HDMS model, manufactured by Waters-Ionization: ESI-Negative
-Mass range: m / z 100-2500
・ Column: Model Unison UK-C18 UP (2.0 × 100 mm, 3 μm), manufactured by Intact Inc. ・ Mobile phase: C solution: formic acid 0.05% aqueous solution, D solution: acetonitrile solution ・ Flow rate: 0.6 mL / min
・ Injection volume: 1 μL

  The conditions for the gradient of the mobile phase are as follows.

Concentration gradient condition Time (minutes) C liquid concentration (volume%) D liquid concentration (volume%)
0 85% 15%
30 10% 90%
30.10% 100%
400% 100%
40.1 85% 15%
50 85% 15%

(2) The dextrose equivalent (I) analysis is applied when quantifying reducing sugars such as glucose and maltose contained in dextrin as glucose, and is performed according to the following procedure.
・ Determination of water content ・ Determination of reducing sugars by Rain-Einon method ・ Calculation of reducing sugar content (DE value,%) calculated as glucose

(II) Preparation of sample and standardization of titer (II-A) Preparation of sample (II-1) Standard invert sugar solution Accurately weigh 4.75 g of sucrose (reagent) and use 90 mL of water to obtain a volume of 500 mL. Transfer to a volumetric flask. Hydrochloric acid (specific gravity: 1.18) (5 mL) is added to this, and the mixture is allowed to stand at 20 to 30 ° C. for 3 days, then water is added to make a constant volume, and the mixture is stored in a cool dark place. 50 mL of the solution is placed in a 200 mL volumetric flask, neutralized with 1 mol / L sodium hydroxide solution using phenolphthalein as an indicator, and then water is added to make the volume constant. This is used as an invert sugar solution to standardize the titer of Fehling's solution.
(II-2) Methylene blue solution 1 g of 1% methylene blue is dissolved in water to make 100 mL.
(II-3) Fehling's solution Solution G: 34.639 g of copper sulfate (CuSO ₄ .5H ₂ O) is dissolved in water to make 500 mL, and the solution is left for 2 days and then filtered.
Solution H: 173 g of potassium sodium tartrate (KNaC ₄ H ₄ O ₆ .4H ₂ O) and 50 g of sodium hydroxide are dissolved in water to make 500 mL, and this is left for 2 days and filtered.

(II-B) Standardization of titer of Fehling's solution 5.0 mL of Fehling's solution G solution and 5 mL of H solution were placed in a 200-mL Erlenmeyer flask, and 19.5 mL of standard invert sugar solution was added using a 50-mL buret. After boiling for 2 minutes on an electric heater, 4 drops of methylene blue solution was added, the standard invert sugar solution was added dropwise while boiling, and the point at which the blue color disappeared is taken as the end point. The titration ends within 3 minutes after starting to boil. This titration is performed 3 times and the average value is obtained. However, the average value of three times is used as the titration value, but the difference between the titration values is within 0.1 mL. Round off the 4th place after the decimal point of the titer and keep it within the range of 1 ± 0.02.

[In the formula, A represents the amount (mL) of the standard invert sugar solution consumed. ]

(III) Preparation of sample An analytical sample is prepared as follows according to the properties of the sample.
(III-1) Liquid sample If crystals or lumps are precipitated in the liquid, put them in a closed container, immerse them in a water bath at 60 to 70 ° C to dissolve them, shake well and mix, then cool to room temperature. To do.
(III-2) Solid sample As powder or crystalline, crush any lumps and mix well.

(IV) Quantification of water content The water content is determined by the following method depending on the properties of the sample.
(IV-1) Liquid sample As a drying aid, about 15 g of sea sand was previously placed in a weighing bottle and dried together with a glass rod in a drier at 105 ° C to obtain a constant weight. Next, accurately weigh the uniform sample prepared in (III) above in an amount corresponding to about 2 g as solid content, and if necessary, add a small amount of water until the whole is submerged, and occasionally stir with a glass rod on a water bath. Heat to vaporize most of the water. Further, the mixture is occasionally stirred in a dryer at 105 ° C., dried to almost dryness, transferred to a vacuum dryer, and dried at 70 ° C. for 4 hours. Allow to cool to room temperature in a desiccator, then weigh. Vacuum drying is repeated for 1 hour to obtain a constant weight. A constant weight is considered to be reached when the weight loss changes by 2 mg or less.
(IV-2) Solid Sample About 2 g of the uniform sample prepared in (III) above is accurately weighed into a weighing bottle having a constant weight in advance, and dried in a vacuum dryer at 70 ° C. for 4 hours. Then, after allowing to cool to room temperature in a desiccator, weigh. Further, vacuum drying is repeated for 1 hour, and when the weight loss changes by 2 mg or less, it is considered that the constant weight is reached.
(IV-3) Calculation of water content The water content in a sample is calculated by the following formula. Numbers are rounded off to one decimal place.

[In the formula, W ₀ represents the amount (g) of the sample collected, and W ₁ represents the weight (g) of the sample after drying. ]

(V) Quantification of DE value (V-1) Preparation of test solution About 10 g of the uniform sample prepared in (III) above was accurately weighed, dissolved in water and transferred to a 500 mL volumetric flask, and water was added to adjust the volume. And use it as the test solution.
(V-2) Titration operation 5.0 mL of the Fehling's solution G solution and 5 mL of H solution were placed in a 200 mL Erlenmeyer flask, and 15 mL of the test solution prepared in (V-1) was added using a 50 mL volume buret, and (II- Titrate according to the procedure in B) and use this as the preliminary titration. Further, in the same manner, a test liquid of about 1 mL less than the titration constant obtained by the preliminary titration is added, and titration is performed according to the procedure of (II-B). The consumption of the test solution obtained here was multiplied by the titer of the Fehling's solution, and the reducing sugar concentration (DE value, mg / 100 mL) was calculated from this value using the rhein-einon sugar amount table (glucose) shown in Table 1. Ask as.
(V-3) Calculation of DE value The DE value calculated as glucose in the dry state of the sample is calculated by the following formula. Figures are rounded to one decimal place.

[In the formula,
D _S represents the glucose amount (mg) in 100 mL of the test solution, which was determined using the Rhein-Ainon sugar amount table (glucose) shown in Table 1.
M represents the water content (%) of the sample weighed in (IV),
S represents the amount (g) of the sample weighed in (V-1). ]

3. Analysis of non-polymer catechins The sample solution was filtered with a filter (0.45 μm) and a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) was used to pack octadecyl group-introduced liquid chromatograph L-column TM. ODS (4.6 mmφ × 250 mm, 3 μm: manufactured by Chemical Substance Evaluation and Research Institute) was attached, and analysis was performed by a gradient method at a column temperature of 35 ° C. As standard products of non-polymer catechins, those manufactured by Kurita Kogyo were used and quantified by the calibration curve method. The mobile phase E solution was a distilled aqueous solution containing 0.1 mol / L acetic acid, the F solution was an acetonitrile solution containing 0.1 mol / L acetic acid, the flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was It was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition Time (minutes) E liquid concentration (volume%) F liquid concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.50% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

Example 1
0.10 parts by mass of a rutin reagent (Fuji Film Wako Pure Chemical Industries, Ltd., rutin purity: 95% by mass, the same applies hereinafter) to 80 parts by mass of a dried green tea extract (Sato Food Industry Co., Ltd., Shinchasen Sencha). And 0.10 parts by mass of isoquercitrin reagent (Fuji Film Wako Pure Chemical Industries, Ltd., isoquercitrin purity 97% by mass, the same hereinafter), and astragalin reagent (Sigma Aldrich Japan Co., Ltd., Kaempferol 3 -beta-D-glucopyranoside, astragalin purity 97% by mass, the same applies hereinafter.) 0.020 parts by mass was added, and finally dextrin (Sanwa Starch Co., Ltd., Sundeck # 30, DE3 to 7) was added. It was added to 100 parts by mass and mixed uniformly to obtain a powdered instant green tea beverage. The obtained instant green tea beverage was analyzed and sensory evaluated. The results are shown in Table 2. The obtained instant green tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.6% by mass.

Examples 2, 3
An instant green tea beverage was obtained by the same operation as in Example 1 except that the compounding amount of the astragalin reagent was changed. The obtained instant green tea beverages were analyzed and sensory evaluated in the same manner as in Example 1. The results are shown in Table 2. The obtained instant green tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.6% by mass.

Reference example 1
An instant green tea beverage was obtained by the same operation as in Example 1 except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. The results are shown in Table 2. The obtained instant green tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.6% by mass.

Comparative Example 1
An instant green tea beverage was obtained by the same operation as in Example 1 except that the astragalin reagent was not added. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. The results are shown in Table 2. The obtained instant green tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.6% by mass.

Sensory evaluation 1
1 g of the instant green tea beverages obtained in Examples 1 to 3, Comparative Example 1 and Reference Example 1 were diluted with 100 mL of hot water at 80 ° C. to prepare a reduced beverage, and each reduced beverage was consumed. Regarding the "taste" and "dripping nose", 5 expert panels conducted a sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal odor" should be the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Astringency The astringency of the reduced beverage of Comparative Example 1 is set to “1” from the viewpoint of whether or not the astringent taste remains when the beverage is drunk. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma of the reduced drink of Reference Example 1 was set to "1" from the viewpoint of whether or not the nasal aroma is felt when drinking, and the nasal aroma of Example 2 was evaluated. The snot scent of the reduced beverage was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 4
An instant green tea beverage was obtained by the same operation as in Example 1 except that the amount of the rutin reagent mixed was changed. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. The sensory evaluation was carried out on the same basis as the sensory evaluation 1 for the reduced beverage prepared by the same method as in Example 1. The results are shown in Table 3 together with the results of Reference Example 1. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Examples 5 and 6
An instant green tea beverage was obtained by the same operation as in Example 4, except that the amount of the astragalin reagent blended was changed. The obtained instant green tea beverages were analyzed and sensory evaluated in the same manner as in Example 4. The results are shown in Table 3. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Comparative example 2
An instant green tea beverage was obtained by the same operation as in Example 4, except that the astragalin reagent was not added. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 4. The results are shown in Table 3. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Example 7
An instant green tea beverage was obtained by the same operation as in Example 2 except that the amount of the rutin reagent mixed was changed. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. The sensory evaluation was carried out on the same basis as the sensory evaluation 1 for the reduced beverage prepared by the same method as in Example 1. The results are shown in Table 4 together with the results of Reference Example 1. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Comparative Example 3
An instant green tea beverage was obtained by the same operation as in Example 7, except that the astragalin reagent was not added. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 7. The results are shown in Table 4. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Example 8
An instant green tea beverage was obtained by the same operation as in Example 2 except that the amount of the rutin reagent mixed was changed. The obtained instant green tea beverages were analyzed and sensory evaluated in the same manner as in Example 1. The sensory evaluation was carried out on the same basis as the sensory evaluation 1 for the reduced beverage prepared by the same method as in Example 1. The results are shown in Table 5 together with the results of Reference Example 1. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Comparative Example 4
An instant green tea beverage was obtained by the same operation as in Example 8 except that the astragalin reagent was not added. The obtained instant green tea beverage was analyzed and sensory evaluated in the same manner as in Example 8. The results are shown in Table 5. Each of the obtained instant green tea beverages had a solid content of 97.0% by mass, and the content of the non-polymer catechins in the solid content was 3.6% by mass.

Example 9
To 80 parts by mass of roasted green tea extract dried product (Sato Food Industry Co., Ltd., Shinchasen Hojicha), 0.10 parts by mass of rutin reagent, 0.10 parts by mass of isoquercitrin reagent, and 0.1 parts by mass of astragalin reagent were added. In addition, finally, dextrin (Sanwa Starch Co., Ltd., Sandec # 30, DE3 to 7) was added so that the total amount was 100 parts by mass, and uniformly mixed to obtain a powdered instant roasted tea beverage. The obtained instant roasted tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed by the following method. The results are shown in Table 6. The solid content of the obtained instant roasted tea beverage was 97.0% by mass, and the content of the non-polymer catechins in the solid content was 1.5% by mass.

Example 10
An instant oolong tea beverage was obtained by the same operation as in Example 9, except that the dried oolong tea extract was used instead of the roasted green tea extract dried product (Sato Food Industry Co., Ltd., Shinchasen Oolong Tea). The obtained instant oolong tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The obtained instant oolong tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.5% by mass.

Example 11
An instant barley tea beverage was obtained by the same operation as in Example 9, except that the barley tea extract dried product (Sato Food Industry Co., Ltd., Shinchasen Barley Tea) was used in place of the roasted tea extract dried product. The obtained instant barley tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The obtained instant barley tea beverage had a solid content of 97.0% by mass, and non-polymer catechins were not detected.

Reference example 2
An instant roasted tea beverage was obtained in the same manner as in Example 9, except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained instant roasted tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The solid content of the obtained instant roasted tea beverage was 97.0% by mass, and the content of the non-polymer catechins in the solid content was 1.5% by mass.

Reference example 3
An instant oolong tea beverage was obtained by the same operation as in Example 10 except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained instant oolong tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The obtained instant oolong tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.5% by mass.

Reference example 4
An instant barley tea beverage was obtained by the same procedure as in Example 11 except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained instant barley tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The resulting instant barley tea beverage had a solid content of 97.0% by mass, and non-polymer catechins were not detected.

Comparative Example 5
An instant roasted tea beverage was obtained by the same operation as in Example 9 except that the astragalin reagent was not added. The obtained instant roasted tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The solid content of the obtained instant roasted tea beverage was 97.0% by mass, and the content of the non-polymer catechins in the solid content was 1.5% by mass.

Comparative Example 6
An instant oolong tea beverage was obtained by the same operation as in Example 10 except that the astragalin reagent was not added. The obtained instant oolong tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The obtained instant oolong tea beverage had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.5% by mass.

Comparative Example 7
An instant barley tea beverage was obtained by the same operation as in Example 11 except that the astragalin reagent was not added. The obtained instant barley tea beverage was analyzed and sensory evaluated in the same manner as in Example 9. The results are shown in Table 6. The resulting instant barley tea beverage had a solid content of 97.0% by mass, and non-polymer catechins were not detected.

Sensory evaluation 2
1 g of powdered instant tea beverages obtained in Examples 9 to 11, Comparative Examples 5 to 7 and Reference Examples 2 to 4 were diluted with 100 mL of hot water at 80 ° C. to prepare reduced beverages, and the respective reduced beverages were prepared. A panel of 5 experts conducted a sensory test on the "astringency" and "nasal drip aroma" when the product was drunk. The sensory test was carried out after each panelist agreed that the evaluation of "astringency" and "nasal nose odor" was used as the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place. The results are shown in Table 6 together with the results of the instant green tea beverages of Example 2, Comparative Example 1 and Reference Example 1.

Evaluation of astringent taste Regarding the instant roasted tea beverage, the reduced taste beverage of Comparative Example 5 has an astringent taste rating of "1", and the reduced beverage of Reference Example 2 has an astringent taste rating of "5". It was evaluated on a scale of five. Regarding the instant oolong tea beverage, the astringency score of the reduced beverage of Comparative Example 6 was set to "1", and the astringency score of the reduced beverage of Reference Example 3 was set to "5". It was evaluated by. Furthermore, regarding the instant barley tea beverage, the astringency score of the reduced beverage of Comparative Example 7 was set to "1", and the astringency score of the reduced beverage of Reference Example 4 was set to "5". It was evaluated by.

Evaluation of nasal drip aroma For instant roasted tea drinks, the reduced nasal aroma of the reduced drink of Reference Example 2 was evaluated as "1" and evaluated in the same 5 grades as the sensory evaluation 1. Regarding the instant oolong tea drink, the reduced scent of the reduced drink of Reference Example 3 was evaluated as "1" and evaluated in the same five grades as the sensory evaluation 1. Furthermore, with respect to the instant barley tea beverage, the reduced nose aroma of the reduced beverage of Reference Example 4 was evaluated as “1” and evaluated in the same 5 grades as the sensory evaluation 1.

Example 12
0.006 parts by mass of rutin reagent, 0.012 parts by mass of isoquercitrin reagent, and 0.015 parts by mass of astragalin reagent per 99 parts by mass of green tea extract concentrate (Mitsui Norin Co., Ltd., White Noble Pro concentrated green tea potion). Parts, and finally dextrin (Sanwa Starch Co., Ltd., Sandec # 30, DE3 to 7) was added so that the total amount would be 100 parts by mass, and uniformly mixed to obtain a concentrated green tea beverage. The obtained concentrated green tea beverage was analyzed and sensory evaluated. The sensory evaluation was carried out on the same basis as the sensory evaluation 1 for a reduced drink prepared by diluting 10 g of concentrated green tea beverage with 490 mL of hot water at 80 ° C. The results are shown in Table 7. The obtained concentrated green tea beverage had a solid content of 18% by mass, and the content of non-polymer catechins in the solid content was 2.6% by mass.

Reference example 5
A concentrated green tea beverage was obtained by the same operation as in Example 12, except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The concentrated green tea beverage thus obtained was analyzed and sensory evaluated in the same manner as in Example 12. The results are shown in Table 7. The obtained concentrated green tea beverage had a solid content of 18% by mass, and the content of non-polymer catechins in the solid content was 2.6% by mass.

Example 13
0.10 parts by mass of rutin reagent, 0.10 parts by mass of isoquercitrin reagent, and 0.1 parts by mass of astragalin reagent, relative to 80 parts by mass of dried green tea extract (Sato Food Industry Co., Ltd., Shinchasen Sencha). 2 parts by mass of calcium stearate was added, and finally, dextrin (Sanwa Starch Co., Ltd., Sandek # 30, DE3 to 7) was added so that the total amount became 100 parts by mass, and mixed uniformly. Next, using a single punch tableting machine (manufactured by RIKEN), a ring-shaped punch having a hole diameter of 14 mm was pressed at a mass of 1 g / 1 tablet to obtain a circular tablet. The obtained tablets were analyzed and sensory evaluation was performed by the following method. The results are shown in Table 8. The obtained tablets each had a solid content of 97.0% by mass, and the content of non-polymer catechins in the solid content was 3.6% by mass.

Reference example 6
Tablets were obtained in the same manner as in Example 13 except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained tablets were analyzed and sensory evaluated in the same manner as in Example 13. The results are shown in Table 8. The obtained tablet had a solid content of 97.0 mass% and the content of non-polymer catechins in the solid content was 3.6 mass%.

Comparative Example 8
Tablets were obtained in the same manner as in Example 13 except that the astragalin reagent was not added. The obtained tablets were analyzed and sensory evaluated in the same manner as in Example 13. The results are shown in Table 8. The obtained tablet had a solid content of 97.0 mass% and the content of non-polymer catechins in the solid content was 3.6 mass%.

Sensory evaluation 3
After containing one tablet obtained in Example 13, Comparative Example 8 and Reference Example 6 in the oral cavity without water, it was immediately chewed and "astringent" and "when the tablet completely disappeared in the mouth due to saliva." With respect to "nasal scent", 5 expert panels conducted a sensory test. In the sensory test, each panelist agreed that the following evaluation criteria were used as the evaluation criteria for "astringency" and "nasal aroma", and the average value of the scores of the expert panel was calculated. , The average score shall be rounded to one decimal place.

Evaluation criteria for acrid taste Regarding acrid taste, from the viewpoint of whether or not the acrid taste remains when taken, the acrid taste of the tablet of Comparative Example 8 is set to "1", and the acrid taste of the tablet of Reference Example 6 is evaluated. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma is set to "1" for the nasal aroma of the tablet of Reference Example 6 from the viewpoint of whether or not the nasal aroma is felt when taken. The nasal drip aroma was evaluated as "4". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 14
0.5 g of agar was added to 99 mL of hot water heated to 80 ° C., and the contents were completely dissolved by stirring with a stirrer while maintaining the temperature for 10 minutes. Next, 0.4 g of dried green tea extract (Sato Food Industry Co., Ltd., Shinchasen Sencha), 0.0013 g of rutin reagent, 0.001 g of isoquercitrin reagent, 0.001 g of astragalin reagent, and finally dextrin (Sanwa Starch Co., Ltd. Company, Sandec # 30, DE3-7) was added so that the total amount of components other than hot water was 1 g, and the mixture was stirred for 5 minutes to be completely dissolved to prepare a jelly stock solution. Next, 40 g of the obtained jelly stock solution was poured into a container (styrene resin plastic cup, volume: 70 mL, outlet inner diameter: 5 cm) and cooled to 10 ° C. or lower in a refrigerator to obtain a jelly food product. The obtained jelly food was analyzed and sensory evaluated. The results are shown in Table 9.

Reference example 7
A jelly food was obtained by the same procedure as in Example 14 except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained jelly food was analyzed and sensory evaluated in the same manner as in Example 14. The results are shown in Table 9.

Comparative Example 9
A jelly food product was obtained in the same manner as in Example 14, except that the astragalin reagent was not added. The obtained jelly food was analyzed and sensory evaluated in the same manner as in Example 14. The results are shown in Table 9.

Sensory evaluation 4
After scooping 3 g of the jelly foods obtained in Example 14, Comparative Example 9 and Reference Example 7 with a teaspoon, they are contained in the oral cavity and mixed with saliva with the tongue to give an "astringent taste" and With respect to "nasal discharge", 5 expert panels conducted a sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Egg Taste With regard to the Egg taste, the jelly food score of the jelly food product of Comparative Example 9 is set to "1" in view of whether or not the Egg taste remains when ingested. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nose odor The nose odor is set to "1" for the nose odor of the jelly food of Reference Example 7 from the viewpoint of whether or not the nose odor is felt when ingested. The nose scent of jelly food was rated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 15
98.0 parts by mass of white chocolate (Meiji Co., Ltd., Meiji White Chocolate), 1.0 part by mass of green tea extract dried product (Sato Food Industry Co., Ltd., Shinchasen Sencha), 0.16 parts by mass of rutin reagent, and isoquercitrin 0.10 parts by mass of the reagent and 0.10 parts by mass of the astragalin reagent were placed in a 1 L container, and the mixture was heated in a warm water bath at 60 ° C. for uniform mixing. Next, the chocolate was gradually cooled while being mixed in a rubber spatula with a warm bath of warm water of 33 ° C. When the temperature of chocolate reached 34 ° C, 0.64 parts by mass of a seed agent (Fuji Oil Co., Ltd., Choco Seed A) was added and mixed, and finally chocolate was poured into a chocolate mold, and the temperature was kept at 15 ° C in a constant temperature chamber. Let it stand and harden the chocolate. The obtained chocolate was analyzed and sensory evaluation was performed by the following method. The results are shown in Table 10. The chocolate obtained had a solid content of 99.0 mass%.

Example 16
Chocolate was obtained in the same manner as in Example 15, except that the astragalin reagent was changed. The obtained chocolate was analyzed in the same manner as in Example 15, and sensory evaluation was performed by the following method. The results are shown in Table 10. The obtained chocolate had a solid content of 99.0 mass%.

Comparative Example 10
Chocolate was obtained in the same manner as in Example 15, except that the astragalin reagent was not added. The obtained chocolate was analyzed in the same manner as in Example 15, and sensory evaluation was performed by the following method. The results are shown in Table 10. The obtained chocolate had a solid content of 99.0 mass%.

Reference example 8
Chocolate was obtained in the same manner as in Example 15, except that the rutin reagent, the isoquercitrin reagent and the astragalin reagent were not added. The obtained chocolate was analyzed in the same manner as in Example 15, and sensory evaluation was performed by the following method. The results are shown in Table 10. The obtained chocolate had a solid content of 99.0 mass%.

Sensory evaluation 5
About "astringency" and "nasal drip aroma" when 5 g of the chocolate obtained in Examples 15 and 16, Comparative Example 10 and Reference Example 8 was contained in the oral cavity and then dissolved in the mouth by saliva and completely disappeared , 5 expert panels conducted a sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Egg Taste With regard to the Egg taste, the Egg taste of the chocolate of Comparative Example 10 is set to "1" from the viewpoint of whether or not the Egg taste remains when ingested, and the Egg taste of the chocolate of Reference Example 8 is evaluated. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma From the viewpoint of whether or not a nasal aroma is felt when ingested, the nasal aroma of the chocolate of Reference Example 8 is set to "1", and the chocolate of Example 15 is used. The nasal drip aroma was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 17
Chocolate was obtained in the same manner as in Example 15, except that the amounts of the rutin reagent, the isoquercitrin reagent and the astragalin reagent were changed. The obtained chocolate was analyzed in the same manner as in Example 15, and sensory evaluation was performed by the following method. The results are shown in Table 11. The chocolate obtained had a solid content of 99.0 mass%.

Comparative Example 11
Chocolate was obtained in the same manner as in Example 17, except that the astragalin reagent was not added. The obtained chocolate was analyzed in the same manner as in Example 17, and sensory evaluation was performed by the following method. The results are shown in Table 11. The obtained chocolate had a solid content of 99.0 mass%.

Reference example 9
Chocolate was obtained in the same manner as in Example 17, except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained chocolate was analyzed in the same manner as in Example 17, and sensory evaluation was performed by the following method. The results are shown in Table 11. The obtained chocolate had a solid content of 99.0 mass%.

Sensory evaluation 6
The sensory test was carried out on the chocolates obtained in Example 17, Comparative Example 11 and Reference Example 9 except that the relative evaluation based on the chocolate of Reference Example 9 was carried out. It was carried out after agreeing to evaluate in. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Example 18
A baked confectionery was prepared by the following method using the raw materials in the amounts shown below.
1) 17.2 parts by mass of shortening, 16.2 parts by mass of white sucrose, 0.50 part by mass of salt, 0.13 parts by mass of dried green tea extract (Sato Food Industry Co., Ltd., Sencha Sencha), rutin reagent 0.15 By mass, the isoquercitrin reagent (0.093 parts by mass) and the astragalin reagent (0.093 parts by mass) were weighed and put into a mixer (N50 MIXER (5 coat mixer) manufactured by Hobart), and the specific gravity was 0. Stir to 70 to prepare a sugar batter.
2) While stirring the sugar batter obtained in 1) above at a medium speed, egg water prepared by mixing 3.2 parts by mass of whole eggs and 8.4 parts by mass of water was added little by little over 75 seconds.
3) 53.9 parts by mass of soft flour was added to the mixture obtained in 2) above, and the mixture was stirred at a low speed for 30 seconds and then at a medium speed for 15 seconds to prepare a dough.
4) A biscuit dough was prepared using the dough obtained in the above 3) by die cutting (diameter: about 3.5 mm, dough thickness: 4 mm).
5) The biscuit dough was baked in an oven (upper heat 200 ° C./lower heat 180 ° C.) for 9 minutes.
6) After firing, the biscuit was taken out from the oven, placed on a net, cooled at room temperature for 10 minutes, placed in a polyethylene bag with a chuck, and left overnight in a thermostatic chamber at 20 ° C.
The obtained biscuit was analyzed and sensory evaluation was performed by the following method. The results are shown in Table 12. The obtained biscuit had a solid content of 98.9% by mass.

Example 19
Biscuits were obtained in the same manner as in Example 18, except that the amount of the astragalin reagent blended was changed. The obtained biscuit was analyzed and sensory evaluated in the same manner as in Example 18. The results are shown in Table 12. The obtained biscuit had a solid content of 98.9% by mass.

Comparative Example 12
A biscuit was obtained in the same manner as in Example 18, except that the astragalin reagent was not added. The obtained biscuit was analyzed and sensory evaluated in the same manner as in Example 18. The results are shown in Table 12. The obtained biscuit had a solid content of 98.9% by mass.

Reference example 10
A biscuit was obtained in the same manner as in Example 18, except that the rutin reagent, the isoquercitrin reagent and the astragalin reagent were not added. The obtained biscuit was analyzed and sensory evaluated in the same manner as in Example 18. The results are shown in Table 12. The obtained biscuit had a solid content of 98.9% by mass.

Sensory evaluation 7
Specializing in "astringency" and "nasal drip aroma" when the biscuits obtained in Examples 18 and 19, Comparative Example 12 and Reference Example 10 are contained in the oral cavity, chewed, dissolved in saliva and completely disappeared in the mouth 5 panelists conducted a sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Astringency Regarding the astringency of the biscuit of Comparative Example 12, the evaluation of the astringency of the biscuit of Comparative Example 12 is set to “1” in terms of whether or not the astringency remains when ingested. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma is set to "1" in the biscuit of Reference Example 10 from the viewpoint of whether or not the nose aroma is felt when ingested, and the biscuit of Example 18 is used. The nasal drip aroma was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 20
A biscuit was obtained by the same operation as in Example 18, except that the compounding amounts of the rutin reagent, the isoquercitrin reagent and the astragalin reagent were changed. The obtained biscuits were analyzed and sensory evaluated according to the following methods. The results are shown in Table 13. The obtained biscuit had a solid content of 98.9% by mass.

Comparative Example 13
A biscuit was obtained in the same manner as in Example 20, except that the astragalin reagent was not added. The obtained biscuit was analyzed and sensory evaluated in the same manner as in Example 20. The results are shown in Table 13. The obtained biscuit had a solid content of 98.9% by mass.

Reference example 11
A biscuit was obtained in the same manner as in Example 20, except that the rutin reagent and the astragalin reagent were not added. The obtained biscuit was analyzed and sensory evaluated in the same manner as in Example 20. The results are shown in Table 13. The obtained biscuit had a solid content of 98.9% by mass.

Sensory evaluation 8
The sensory test was carried out by the five panelists who were the same as the sensory evaluation 7 except that the biscuits obtained in Example 20, Comparative Example 13 and Reference Example 11 were subjected to relative evaluation based on the biscuit of Reference Example 11. It was carried out after agreeing to evaluate in. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Example 21
A candy was prepared by the following method.
1) 47.3 parts by mass of starch syrup, 26 parts by mass of granulated sugar, 1.5 parts by mass of trisodium citrate, 0.20 parts by mass of lemon flavor (Hasegawa Fragrance Co., Ltd.), dried green tea extract (Sato Food Industry Co., Ltd., Shinchasen Sencha) 0.8 parts by mass, rutin reagent 0.12 parts by mass, isoquercitrin reagent 0.076 parts by mass, astragalin reagent 0.076 parts by mass in water 23.9 parts by mass at 70 ° C. , Liquid candy dough was prepared.
2) The liquid candy dough obtained in 1) above was continuously heated at 70 ° C. and boiled down until there was almost no water.
3) The liquid candy obtained in 2) above was put into a mold and molded, and cooled at room temperature to obtain a candy.
The obtained candy was analyzed and sensory evaluated. The results are shown in Table 14. The solid content of the obtained candy was 99.0 mass%.

Example 22
A candy was obtained by the same operation as in Example 21, except that the amount of the astragalin reagent blended was changed. The obtained candy was analyzed and sensory evaluated in the same manner as in Example 21. The results are shown in Table 14. The obtained candy had a solid content of 99.0 mass%.

Comparative Example 14
A candy was obtained by the same operation as in Example 21, except that the astragalin reagent was not added. The obtained candy was analyzed and sensory evaluated in the same manner as in Example 21. The results are shown in Table 14. The obtained candy had a solid content of 99.0 mass%.

Reference example 12
A candy was obtained by the same operation as in Example 21, except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The obtained candy was analyzed and sensory evaluated in the same manner as in Example 21. The results are shown in Table 14. The obtained candy had a solid content of 99.0 mass%.

Sensory evaluation 9
"Egg taste" and "nasal drip aroma" that the candy obtained in Examples 21 and 22, Comparative Example 14 and Reference Example 12 is contained in the oral cavity, and is felt while being gradually dissolved in the mouth by saliva on the tongue. About 5, the expert panel performed the sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Egg taste evaluation criteria With regard to the acrid taste, the acrid taste score of the candy of Comparative Example 14 is set to "1", and the acrid taste score of the candy of Reference Example 12 is taken from the viewpoint of whether or not the acrid taste remains when ingested. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nose odor The nose odor is rated as "1" for the candy of Reference Example 12 from the viewpoint of whether or not the nose odor is felt when ingested, and the candy of Example 21. The nasal drip aroma was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 23
A candy was obtained in the same manner as in Example 21, except that the amounts of the rutin reagent and the astragalin reagent were changed. The obtained candy was analyzed and sensory evaluated according to the following methods. The results are shown in Table 15. The obtained candy had a solid content of 98.9% by mass.

Comparative Example 15
A candy was obtained by the same operation as in Example 23 except that the astragalin reagent was not added. The obtained candy was analyzed and sensory evaluated in the same manner as in Example 23. The results are shown in Table 15. The obtained candy had a solid content of 98.9% by mass.

Reference example 13
A candy was obtained by the same procedure as in Example 23 except that the rutin reagent and the astragalin reagent were not mixed. The obtained candy was analyzed and sensory evaluated in the same manner as in Example 23. The results are shown in Table 15. The obtained candy had a solid content of 98.9% by mass.

Sensory evaluation 10
The organoleptic test was performed on the candy obtained in Example 23, Comparative Example 15 and Reference Example 13 by using the candy of Reference Example 13 except that the relative evaluation was based on the candy of Reference Example 13. It was carried out after agreeing to evaluate in. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Example 24
Gummy was prepared by the following method.
1) 7.6 parts by mass of gelatin, 40 parts by mass of starch syrup, 26 parts by mass of granulated sugar, 1.5 parts by mass of trisodium citrate, 0.20 parts by mass of lemon flavor (Hasegawa Fragrance Co., Ltd.), dried green tea extract (Sato) Food Industry Co., Ltd., Shinchasen Sencha) 0.8 parts by mass, rutin reagent 0.12 parts by mass, isoquercitrin reagent 0.080 parts by mass, astragalin reagent 0.080 parts by mass in water 23.6 parts by mass 70 The mixture was heated and melted at ℃ to prepare liquid gummy dough.
2) The liquid gummy dough obtained in 1) above was put into a mold and molded, and allowed to cool at room temperature for 1 hour.
3) The liquid gummy obtained in 2) above was cooled at 5 ° C. overnight to obtain a gummy.
The obtained gummy was analyzed and sensory evaluation was performed by the following method. The results are shown in Table 16. The obtained gummy had a solid content of 80.0% by mass.

Comparative Example 16
Gummies were obtained in the same manner as in Example 24 except that the astragalin reagent was not added. The gummy thus obtained was analyzed and sensory evaluated in the same manner as in Example 24. The results are shown in Table 16. The obtained gummy had a solid content of 80.0% by mass.

Reference Example 14
Gummies were obtained in the same manner as in Example 24, except that the rutin reagent, isoquercitrin reagent and astragalin reagent were not added. The gummy thus obtained was analyzed and sensory evaluated in the same manner as in Example 24. The results are shown in Table 16. The obtained gummy had a solid content of 80.0% by mass.

Sensory evaluation 11
Special panel 5 regarding the "egg taste" and "nasal drip aroma" which are felt during chewing while containing the gummy gum obtained in Example 24, Comparative Example 16 and Reference Example 14 in the oral cavity and mixing well with saliva. The name did a sensory test. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation criteria for acrid taste Regarding acrid taste, in view of whether or not the acrid taste remains when ingested, the acrid score of gummy of Comparative Example 16 is set to "1", and the acrid taste of gummy of Reference Example 14 is evaluated. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma is set to "1" for the gummy nasal aroma of Reference Example 14 from the viewpoint of whether or not the nose odor is felt when ingested. The nasal drip aroma was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 25
1 g of the oral tea composition obtained in Example 2 was sprinkled on 30 g of yogurt (Meiji Co., Ltd., Meiji Bulgaria Yogurt LB81 Plain) to obtain a dairy food. The obtained dairy food was subjected to sensory evaluation by the following method. The results are shown in Table 17. The analytical values in the table are the analytical values of the tea oral composition of Example 2.

Comparative Example 17
1 g of the oral tea composition obtained in Comparative Example 1 was sprinkled on 30 g of yogurt (Meiji Co., Ltd., Meiji Bulgaria Yogurt LB81 Plain) to obtain a dairy food. Sensory evaluation was performed on the obtained dairy food in the same manner as in Example 25. The results are shown in Table 17. The analytical values in the table are the analytical values of the oral tea composition of Comparative Example 1.

Reference example 15
1 g of the oral tea composition obtained in Reference Example 1 was sprinkled on 30 g of yogurt (Meiji Co., Ltd., Meiji Bulgaria Yogurt LB81 Plain) to obtain a dairy food. Sensory evaluation was performed on the obtained dairy food in the same manner as in Example 25. The results are shown in Table 17. The analysis values in the table are the analysis values of the tea oral composition of Reference Example 1.

Sensory evaluation 12
Each of the dairy foods obtained in Example 25, Comparative Example 17 and Reference Example 15 was scooped by 3 g with a teaspoon and then contained in the oral cavity and mixed with saliva by the tongue to completely eliminate the "astringency". 5 specialized panels conducted a sensory test on "" and "nasal discharge". The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Egg Taste With regard to the Egg taste, the Egg taste of the dairy food of Comparative Example 17 is set to "1" from the viewpoint of whether or not the Egg taste remains when ingested, and the Egg taste of the dairy food of Reference Example 15 is set. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma is set to "1" for the dairy food of Reference Example 15 from the viewpoint of whether or not the nasal aroma is felt when ingested. The nasal drip aroma of dairy food was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

Example 26
1.0 g of the tea oral composition obtained in Example 2 was uniformly mixed with 50 mL of milk (Meiji Co., Ltd., Meiji Tasty Milk) to obtain a milk drink. Sensory evaluation was performed on the obtained milk drink by the following method. The results are shown in Table 18. The analytical values in the table are the analytical values of the tea oral composition of Example 2.

Comparative Example 18
1.0 g of the tea oral composition obtained in Comparative Example 1 was uniformly mixed with 50 mL of milk (Meiji Co., Ltd., Meiji Tasty Milk) to obtain a milk drink. Sensory evaluation was performed on the obtained milk drink in the same manner as in Example 26. The results are shown in Table 18. The analytical values in the table are the analytical values of the oral tea composition of Comparative Example 1.

Reference Example 16
1.0 g of the oral tea composition obtained in Reference Example 1 was uniformly mixed with 50 mL of milk (Meiji Co., Ltd., Meiji Tasty Milk) to obtain a milk drink. Sensory evaluation was performed on the obtained milk drink in the same manner as in Example 26. The results are shown in Table 18. The analysis values in the table are the analysis values of the tea oral composition of Reference Example 1.

Sensory evaluation 13
Five expert panels conducted a sensory test on the "astringency" and "nasal aroma" obtained when the milk drinks obtained in Example 26, Comparative Example 18, and Reference Example 16 were respectively consumed. The sensory test was carried out after each panelist agreed that the evaluation criteria for "astringency" and "nasal aroma" were the following evaluation criteria. Then, the average value of the scores of the expert panel was obtained. The average score shall be rounded to one decimal place.

Evaluation Standard of Egg Taste With regard to the Egg taste, the Egg taste of the milk beverage of Comparative Example 18 is set to "1" from the viewpoint of whether or not the Egg taste remains when drinking, and the Egg taste of the milk beverage of Reference Example 16 is set. Was evaluated as "5". The specific evaluation criteria are as follows.
1: Strong astringency remains 2: Astringent taste remains 3: Astringent taste remains slightly 4: Astringent taste hardly remains 5: Astringent taste does not remain

Evaluation criteria for nasal drip aroma The nasal aroma of nasal aroma of the milk beverage of Reference Example 16 is set to "1" in view of whether or not the aroma of nose is sensed when drinking. The rating of the nose odor of the milk drink was evaluated as "5". The specific evaluation criteria are as follows.
1: weak nasal aroma 2: slightly weak nasal aroma 3: normal nasal nasal odor 4: slightly strong nasal aroma 5: strong nasal aroma

  From Tables 2 to 16, by adding kaempferol monoglucoside to quercetin glycoside in a specific amount ratio, a high quercetin glycoside content was obtained, but no astringent taste was left, and the aroma of tea rose. It can be seen that a good oral tea composition of Further, from Tables 17 and 18, it can be seen that even if the tea oral composition of the present invention is added to foods and drinks, it does not impair the original flavor of foods and drinks, and thus it can be used as a food additive.

Claims (7)

The following components (A) and (B);
(A) contains quercetin glycoside (B) kaempferol monoglucoside,
The content of the component (A) in the solid content is 0.2 to 20 mass%,
The content of the component (B) in the solid content is 0.01 to 1.0% by mass, and the mass ratio [(B) / (A)] of the component (A) and the component (B) is 0. 01-1.0,
Tea oral composition.   The tea oral composition according to claim 1, which is a granule or a concentrated beverage.   The tea oral composition according to claim 1 or 2, wherein the component (A) is rutin and isoquercitrin.   The tea oral composition according to any one of claims 1 to 3, wherein the component (B) is astragalin.   The oral tea composition according to any one of claims 1 to 4, wherein the mass ratio [(B) / (A)] is 0.03 to 0.7.   The tea oral composition according to any one of claims 1 to 5, wherein the content of the component (B) in the solid content is 0.03 to 0.5% by mass.   Food-drinks which add the tea oral composition of any one of Claims 1-6.