JP2021093974A - Tea beverage - Google Patents

Abstract

To provide a tea beverage that maintains a clear taste and yet shows improvement in richness and thickness of the taste.SOLUTION: A tea beverage contains 4-ethylphenol with the 4-ethylphenol content of 8-100 ppb. The tea beverage may contain a grain extract. The tea beverage may also contain an extract from Hordeum vulgare and Coix lachryma-jobi var. ma-yuen.SELECTED DRAWING: None

Description

The present invention relates to tea beverages.

Beverages containing extracts from raw materials such as tea leaves and grains (hereinafter referred to as "tea beverages") are one of the beverages widely accepted by consumers due to their aroma and depletion. A refreshing taste is especially required when tea beverages are consumed for hydration purposes. However, when trying to make the taste refreshing, there is a problem that the taste becomes light and the flavor becomes unsatisfactory.

In response to such a problem, for example, Patent Document 1 describes a method for producing a taste improving agent capable of enhancing so-called richness such as richness, taste thickness, and body feeling in grain tea beverages. Proposed.

However, the method described in Patent Document 1 has a problem that it is necessary to separately prepare a taste improving agent and include it in a tea beverage. Therefore, a tea beverage having excellent palatability that can be produced more easily is desired.

Japanese Unexamined Patent Publication No. 2013-252113

The present invention has been proposed in view of such circumstances, and an object of the present invention is to provide a tea beverage in which the intensity of the taste and the thickness of the taste are enhanced while maintaining a refreshing taste.

As a result of diligent research to solve the above problems, the present inventors have found that the above problems can be solved by containing a predetermined concentration of 4-ethylphenol in a tea beverage, and have completed the present invention. More specifically, the present invention provides the following.

<1> Contains 4-ethylphenol
The content of 4-ethylphenol is 8 to 100 ppb.
Tea beverage.

<2> The tea beverage according to <1>, wherein the content of 4-ethylphenol is 15 to 50 ppb.

<3> The tea beverage according to <1> or <2>, which contains a grain extract.

<4> The tea beverage according to any one of <1> to <3>, which contains an extract of barley and Coix seeds.

According to the present invention, it is possible to provide a tea beverage in which the intensity of the taste and the thickness of the taste are enhanced while maintaining a refreshing taste.

Hereinafter, specific embodiments of the present invention will be described in detail. In this specification, the notation "X to Y (X and Y are arbitrary numerical values)" means "X or more and Y or less".

≪1. Tea beverage ≫
The tea beverage contains 4-ethylphenol, and the content of 4-ethylphenol in the tea beverage is 8 to 100 ppb. By being such a tea beverage, it becomes a tea beverage in which the intensity of the taste and the thickness of the taste are enhanced while maintaining a refreshing taste.

Tea beverages include plant-derived extracts such as tea leaves and grains (hereinafter, may be simply referred to as “extracts”). Here, the extract means an extract obtained by extracting a plant such as tea leaves and grains with a solvent, a diluted solution or a concentrated solution thereof, or a dried product thereof and a powder thereof.

Further, the tea beverage is not only a liquid containing an extract obtained by extracting one kind of plant, but also a liquid obtained by mixing an extract of another plant with the extract, or added to these liquids. It includes a liquid obtained by adding an object, a liquid obtained by dispersing a dried product of these liquids, and the like.

The variety, place of origin, picking time, picking method, and cultivation method of the plant from which the extract is derived are not limited. The type of plant is also not particularly limited, for example, adlay, barley, brown rice, hub tea, black beans, corn, soybeans, red beans, potatoes, biwa leaves, cha leaves, kelp, bear bamboo grass, sesame, persimmon leaves, amachazuru, Mulberry leaf, Reishi, Kuco, Tangerine peel, Tochu leaf, Perilla leaf, Dokudami, Barley, Gymnema, Louis Boss, Rafuma, Dandelion, Peppermint, Moroheiya, Ginkgo, Pine leaf, Lotus, Olive, Barley young leaf, Sengoku, Tomorrow's leaves, barley, evening primrose, etc. can be used. These may be used alone or in combination of two or more.

Of these, from the viewpoint that the effects of the present invention are easily exhibited, the tea beverage preferably contains an extract of grains, more preferably contains an extract of barley and adlay, and further includes barley and adlay. It is more preferred to contain one or more plant extracts. Tea beverages containing extracts of these plants are particularly excellent in the effect of containing aroma components, which will be described in detail later, in a specific ratio.

Such an extract is obtained by an extraction process usually performed to obtain an extract such as an extract from a plant. For example, when Coix seeds are used as a raw material grain, an extract containing various components contained in Coix seeds can be recovered by performing an extraction treatment on Coix seeds using an extraction solvent. The raw material grain may or may not be subjected to a treatment such as roasting or crushing.

[4-Ethylphenol]
4-Ethylphenol is an organic compound belonging to phenols. The 4-ethylphenol is not particularly limited, but can be blended using a commercially available compound. Further, it is known that it is contained in a trace amount in a grain component such as barley, and an extract of such a component or an extract isolated from the extract can be used for blending.

The content of 4-ethylphenol in tea beverages ranges from 8 to 100 ppb. By adjusting the content of 4-ethylphenol in the tea beverage to such a range, the "good aftertaste" and "good aftertaste" that lead to a refreshing taste can be improved, and the "taste" can be improved. It is possible to increase the "thickness" and "thickness of taste". The content of 4-ethylphenol is preferably 10 ppb or more, more preferably 15 ppb or more, and even more preferably 20 ppb or more.

On the other hand, when the content of 4-ethylphenol is large, "strength of miscellaneous taste" that causes a loss of a refreshing taste and "chemical odor" derived from the component are generated. From the viewpoint of suppressing such unpleasant taste and chemical odor, the content of 4-ethylphenol is preferably 50 ppb or less, and more preferably 30 ppb or less.

The content of 4-ethylphenol in the tea beverage can be adjusted by the blending amount of the 4-ethylphenol compound. Further, in a tea beverage or the like containing an extract of a grain component such as barley, the content thereof is adjusted by including the content of 4-ethylphenol contained in the extract of the grain component.

The content of 4-ethylphenol in the tea beverage can be measured using, for example, a gas chromatograph mass spectrometer (GC-MS). If the concentration in each raw material is known, it can be calculated.

[Soluble solids]
The content of soluble solids in the tea beverage is not particularly limited, but the higher the content of soluble solids, the stronger the "taste intensity" and "taste thickness". Therefore, the content of the soluble solid content in the tea beverage is preferably 0.1% by mass or more, more preferably 0.2% by mass or more.

On the other hand, if the content of soluble solids is too high, the taste becomes too strong, which may reduce the refreshing feeling and impair the palatability. Therefore, the content of the soluble solid content in the tea beverage is preferably 0.6% by mass or less, more preferably 0.4% by mass or less.

In addition, in this specification, "soluble solid content" means the value which measured the concentration of the total soluble solid content in a tea beverage with a refractometer for sugar, and refers to "Brix". Specifically, in the present specification, the soluble solid content is a value measured at 30 ° C. using a digital differential concentration meter DD-7 (manufactured by Atago Co., Ltd.).

[Other ingredients]
In tea beverages, other raw materials and additives usually used in general tea beverages can be appropriately blended as long as the effects are not impaired. The blending amount can be appropriately adjusted according to the desired effect. Specifically, for example, antioxidants, pH adjusters, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, quality. It may contain various additives such as stabilizers.

[container]
In the case of tea beverages, the tea beverages can be packed in containers by filling the containers. The container may be a sealed container known in the beverage industry, and can be appropriately selected and used, and can be appropriately determined according to the distribution form and consumer needs. Specific examples thereof include glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or a sealed container made of a composite material or laminated material thereof. Can be mentioned. In particular, a transparent (including translucent) container is preferable. The transparent container may be entirely transparent or partially transparent.

≪2. Tea beverage manufacturing method ≫
The tea beverage can be produced using any condition or method adopted in the production of the tea beverage. For example, a tea beverage can be produced by adding 4-ethylphenol to a liquid containing an extract so as to have a predetermined content. More specifically, it is added so that the content of 4-ethylphenol is 8 to 100 ppb.

The method of adding 4-ethylphenol may follow a conventional method, and examples thereof include a method of sequentially or simultaneously adding prepared extracts and the like containing a predetermined amount of each component. Then, after adding each component, it can be produced by mixing by stirring or the like. The mixing order of each component is not particularly limited. Another method is to mix a plurality of plants in advance and perform an extraction treatment to obtain an extract, and then add 4-ethylphenol to the obtained extract so as to have a predetermined concentration.

Further, if the content of 4-ethylphenol exceeds a predetermined content at the time when the extract is prepared or the like, a tea beverage can be produced by appropriately diluting or adjusting the content.

The produced tea beverage can be filled in a container to obtain a packaged tea beverage, and may be sterilized as appropriate before or after filling the container.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[Test 1: Verification by addition of 4-ethylphenol]
(Preparation of extract)
Roasted pearl barley, barley, hub tea, and brown rice so that pearl barley is 4.0 g / L, barley is 2.0 g / L, hub tea is 2.0 g / L, and brown rice is 2.0 g / L. The mixture was mixed and extracted with pure water at 90 ° C. and 20 times the volume using a column type extractor. Next, after filtering with No. 2 filter paper, it was cooled to obtain an extract. Sodium L-ascorbic acid was added at 0.4 g / L and sodium hydrogen carbonate (baking soda) at 0.1 g / L to the obtained extract to obtain a mixed solution. The obtained preparation was sterilized by UHT (140 ° C., 30 seconds) and then aseptically bottled to obtain a sterilized extract. The concentration of 4-ethylphenol contained in the obtained sterilized extract was 6 ppb.

(Making test tea beverages)
4-Ethylphenol was added to the prepared sterilized extract to prepare a tea beverage as a test sample.

The content of 4-ethylphenol in the tea beverage was measured using a gas chromatograph mass spectrometer (GC-MS). Specifically, 100 μL of the beverage to be analyzed was placed in a vial (capacity: 10 mL) and introduced into GC-MS (manufactured by Agilent) by the MVM (Multi Volatile Method) method using MPS manufactured by Gestel. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard.
<GC-MS analysis conditions>
・ Equipment GC: Agilent 7980B GC System (manufactured by Agilent Technologies)
MS: Agilent 7000D GC / MS Triple Quad (manufactured by Agilent Technologies)
Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X
-Column: DB-WAX UI, 20m x 0.18mm, film thickness 0.30μm (manufactured by Agilent Technologies)
-Injection method: Splitless carrier gas: He (1.0 mL / min)
・ Transfer line: 250 ℃
・ Temperature temperature program: 40 ° C (hold for 3 minutes) → 5 ° C / min → 240 ° C (hold for 7 minutes)
・ Precursor ion> Product ion (CE (collision energy))
: 4-Ethylphenol 107> 77 (20V)
・ Ionization method: EI
・ Quadrupole temperature: 150 ℃
・ Ion source temperature: 230 ° C

(sensory evaluation)
The prepared tea beverage was sensory-evaluated by five specialized panels. Specifically, the sensory evaluation is based on the product without 4-ethylphenol added, and the "taste intensity", "taste thickness", "good aftertaste", "good aftertaste", and "good aftertaste". This was done by comparing and evaluating "strength of miscellaneous taste" and "chemical odor". Each evaluation score was calculated as the average value of the evaluation scores given by each panel according to the following scoring criteria.

"Taste intensity", "taste thickness", "good aftertaste", "good aftertaste", and "strength of miscellaneous taste" are evaluated on a scale of 5 using the following evaluation criteria. did.
5 points: better than the standard product 4 points: slightly better than the standard product 3 points: equivalent to the standard product 2 points: slightly worse than the standard product 1 point: not better than the standard product bad

The "chemical odor" was evaluated on a four-point scale using the following evaluation criteria.
4 points: strong, unacceptable 3 points: yes, unacceptable 2 points: slightly, but acceptable range 1 point: not

In this evaluation, "taste intensity", "taste thickness", "good aftertaste", "good aftertaste", and "strength of miscellaneous taste" are based on the score of the standard product (3). Point) was evaluated. In addition, the "chemical odor" was evaluated using the score of the reference product as the reference value (1 point).

(result)
Table 1 below shows the content of 4-ethylphenol in tea beverages and the results of sensory evaluation.

As shown in Table 1, in each of the examples, all of "taste intensity", "taste thickness", "good aftertaste" and "good aftertaste" are enhanced as compared with the standard product. Was done. Further, in Examples 1 to 4, "strength of miscellaneous taste" and "chemical odor" due to the addition of 4-ethylphenol were hardly generated. In Example 5, a “chemical odor” was slightly felt, but it was at an acceptable level as a tea beverage.

On the other hand, in Comparative Example 1 in which the content of 4-ethylphenol was reduced to 7 ppb, "taste intensity", "taste thickness", "good aftertaste", and "good aftertaste". No improvement was seen in any of the above. Further, in Comparative Example 2 in which the content of 4-ethylphenol was as very large as 300 ppb, "good aftertaste" and "good aftertaste" were poor. In addition, in Comparative Example 2, the "strength of miscellaneous taste" and the "chemical odor" were enhanced, and in particular, the "chemical odor" was at an unacceptable level as a tea beverage.

[Test 2: Verification by addition of eugenol]
(Preparation of extract)
A sterilized extract was obtained in the same manner as in Test 1. The concentration of eugenol contained in the obtained sterilized extract was 3 ppb.

(Making test tea beverages)
Eugenol was added to the obtained sterilized extract to prepare a tea beverage as a test sample.

The content of eugenol in the tea beverage was measured using a gas chromatograph mass spectrometer (GC-MS). Specifically, 100 μL of the beverage to be analyzed was placed in a vial (capacity: 10 mL) and introduced into GC-MS (manufactured by Agilent) by the MVM (Multi Volatile Method) method using MPS manufactured by Gestel. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard.
<GC-MS analysis conditions>
・ Equipment GC: Agilent 7980B GC System (manufactured by Agilent Technologies)
MS: Agilent 7000D GC / MS Triple Quad (manufactured by Agilent Technologies)
Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X
-Column: DB-WAX UI, 20m x 0.18mm, film thickness 0.30μm (manufactured by Agilent Technologies)
-Injection method: Splitless carrier gas: He (1.0 ml / min)
・ Transfer line: 250 ℃
・ Temperature temperature program: 40 ° C (hold for 3 minutes) → 5 ° C / min → 240 ° C (hold for 7 minutes)
・ Precursor ion> Product ion (CE (collision energy))
: Eugenol 164> 149 (10V)
・ Ionization method: EI
・ Quadrupole temperature: 150 ℃
・ Ion source temperature: 230 ° C

(sensory evaluation)
The prepared tea beverage was subjected to sensory evaluation by five specialized panels using the same method and scoring criteria as in Test 1.

(result)
Table 2 below shows the content of eugenol in tea beverages and the results of sensory evaluation.

As shown in Table 2, when eugenol was added, the "taste intensity" was enhanced as compared with the standard product, but on the other hand, unlike the 4-ethylphenol added in Test 1, the "aftertaste" was enhanced. No improvement effect of "good lingering sound" or "good aftertaste" was observed.

Claims (4)

Contains 4-ethylphenol
The content of 4-ethylphenol is 8 to 100 ppb.
Tea beverage. The tea beverage according to claim 1, wherein the content of 4-ethylphenol is 15 to 50 ppb. The tea beverage according to claim 1 or 2, which contains an extract of cereals. The tea beverage according to any one of claims 1 to 3, which contains an extract of barley and adlay.