JP4350415B2 - Flavor composition for food and drink using green tea or oolong tea - Google Patents

Description

【００３５】
（２） 緑茶葉１０ｇに温度９０℃のお湯３００ｍｌを注ぎ、約１分間放置してから茶葉を濾して得られた緑茶抽出液１００質量部に、上記（１）で得られた香味組成物を０．１質量部の量で加えて、ラズベリーケトンを５ｐｐｂの濃度で含有する緑茶飲料を製造した。
（３） 上記（２）で得られた緑茶飲料を、下記の表２に示す評価基準（７段階評価）にしたがって８名のパネルにより評価してもらい、その平均値を採ったところ、下記の表３に示すとおりであった。
【００３６】
《比較例１》
緑茶葉１０ｇに温度９０℃のお湯３００ｍｌを注ぎ、約１分間放置してから茶葉を濾して得られた緑茶抽出液［実施例３の（２）で用いたのと同じ緑茶抽出液］（ラズベリーケトンを添加してない茶飲料）を、そのまま８名のパネルに飲んでもらい、下記の表２に示す評価基準（７段階評価）にしたがって評価してもらってその平均値を採ったところ、下記の表３に示すとおりであった。
【００３７】
《比較例２》
（１） 上記の表１の緑茶飲料用の香味組成物１００質量部に、ラズベリーケトン２質量部を加えて、ラズベリーケトンを２％（２×１０⁷ｐｐｂ）の濃度で含有する緑茶飲料用の香味組成物を調製した。
（２） 緑茶葉１０ｇに温度９０℃のお湯３００ｍｌを注ぎ、約１分間放置してから茶葉を濾して得られた緑茶抽出液［実施例３の（２）で用いたのと同じ緑茶抽出液］１００質量部に、上記（１）で得られた香味組成物１質量部を加えて、ラズベリーケトンを２００ｐｐｍ（２×１０⁵ｐｐｂ）の濃度で含有する緑茶飲料を製造した。
（３） 上記（２）で得られた緑茶飲料を、下記の表２に示す評価基準（７段階評価）にしたがって８名のパネルにより評価してもらい、その平均値を採ったところ、下記の表３に示すとおりであった。
【００３８】
【表２】

【００３９】
【表３】

【００４０】
上記の表３に見るように、ラズベリーケトンを１０^-3〜１０⁴ｐｐｂの範囲内の添加濃度で含有する実施例３の緑茶飲料は、熟成感を伴った、深みのある重厚な香味を有している。
それに対して、ラズベリーケトンを含有しない比較例１の緑茶飲料は、実施例３の茶飲料に比べて香味に劣っている。
また、ラズベリーケトンを添加含有させたものの、その添加濃度が２００ｐｐｍ（２×１０⁵ｐｐｂ）と高く、本発明の範囲から外れている比較例２の緑茶飲料は、緑茶の風味が大きく損なわれていて、緑茶飲料らしくないことがわかる。
【００４１】
《実施例４》
ウーロン茶葉１０ｇに温度１００℃のお湯３００ｍｌを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液１００質量部に対し、ラズベリーケトンの１ｐｐｍエタノール溶液を１質量部の量で加え、ラズベリーケトンを１０ｐｐｂ含有する本発明のウーロン茶飲料を得た。このものは熟成感を伴い、深みのあるウーロン茶葉様のイメージする香気を持ったものであった。
【００４２】
《実施例５》
（１） ウーロン茶葉１ｋｇに温度１００℃のお湯３０リットルを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液を１００倍の濃度に濃縮して、ウーロン茶飲料用の香味組成物を調製した。
（２） 上記（１）で得られた香味組成物１００質量部に対して、ラズベリーケトンの１００ｐｐｍエタノール溶液を２質量部の量で加え、ラズベリーケトンを２ｐｐｍ（２×１０³ｐｐｂ）の濃度で含有する本発明のウーロン飲料用の香味組成物を製造した。
（３） ウーロン茶葉１０ｇに温度１００℃のお湯３００ｍｌを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液１００質量部に、上記（２）で得られた香味組成物１質量部を添加して、ラズベリーケトンを約２０ｐｐｂ）の濃度で含有するウーロン茶飲料を製造した。このウーロン茶飲料は、熟成感を伴い、深みのあるウーロン茶葉様をイメージする香気を有していた。しかも、２４時間経過後も、その良好な香気が失われずに維持されていた。
【００４３】
《実施例６》
（１） 下記の表４のウーロン茶飲料用の香味組成物１００質量部に、ラズベリーケトンの１００ｐｐｍエタノール溶液を５質量部の量で加え、ラズベリーケトンを５ｐｐｍの濃度で含有する本発明の香味組成物を調製した。
【００４４】
【表４】

【００４５】
（２） ウーロン茶葉１０ｇに温度１００℃のお湯３００ｍｌを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液１００質量部に、上記（１）で得られた香味組成物を０．１質量部の量で加えて、ラズベリーケトンを５ｐｐｂの濃度で含有するウーロン茶飲料を製造した。
（３） 上記（２）で得られたウーロン茶飲料を、下記の表５に示す評価基準（７段階評価）にしたがって８名のパネルにより評価してもらい、その平均値を採ったところ、下記の表６に示すとおりであった。
【００４６】
《比較例３》
ウーロン茶葉１０ｇに温度１００℃のお湯３００ｍｌを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液［実施例６の（２）で用いたのと同じウーロン茶抽出液］（ラズベリーケトンを添加してない茶飲料）を、そのまま８名のパネルに飲んでもらい、下記の表５に示す評価基準（７段階評価）にしたがって評価してもらってその平均値を採ったところ、下記の表６に示すとおりであった。
【００４７】
《比較例４》
（１） 上記の表４の緑茶飲料用の香味組成物１００質量部に、ラズベリーケトン２質量部を加えて、ラズベリーケトンを２％（２×１０⁷ｐｐｂ）の濃度で含有するウーロン茶飲料用香味組成物を調製した。
（２） ウーロン茶葉１０ｇに温度１００℃のお湯３００ｍｌを注ぎ、約３分間放置してから茶葉を濾して得られたウーロン茶抽出液［実施例６の（２）で用いたのと同じウーロン茶抽出液］１００質量部に、上記（１）で得られた香味組成物１質量部を加えて、ラズベリーケトンを２００ｐｐｍ（２×１０⁵ｐｐｂ）の濃度で含有するウーロン茶飲料を製造した。
（３） 上記（２）で得られたウーロン茶飲料を、下記の５に示す評価基準（７段階評価）にしたがって８名のパネルにより評価してもらい、その平均値を採ったところ、下記の表６に示すとおりであった。
【００４８】
【表５】

【００４９】
【表６】

【００５０】
上記の表６に見るように、ラズベリーケトンを１０^-3〜１０⁴ｐｐｂの範囲内の添加濃度で含有する実施例６のウーロン茶飲料は、熟成感を伴った、深みのある重厚な香味を有している。
それに対して、ラズベリーケトンを含有しない比較例３のウーロン茶飲料は、実施例６のウーロン茶飲料に比べて香味に劣っている。
また、ラズベリーケトンを添加含有するものの、その添加濃度が２００ｐｐｍ（２×１０⁵ｐｐｂ）と高く、本発明の範囲から外れている比較例４のウーロン茶飲料は、ウーロン茶の風味が大きく損なわれていて、ウーロン茶飲料らしくないことがわかる。
【００５１】
《実施例７》
（１） この実施例７では、下記の表７に示す抹茶プリン用配合を用いて、ラズベリーケトンを添加含有させた抹茶プリンを製造した。
【００５２】
【表７】

【００５３】
（２） 上記の表７に示した抹茶プリン用の配合のうち、砂糖、脱脂粉乳、抹茶、ゲル化剤および乳化剤を予め粉体混合しておき、ホイップクリーム（植物性脂肪分４０％）、全脂加糖練乳および水の混合物に加えて、８０℃で１０分間加熱撹拌溶解し、次いで残りの原料を混合した後、水にて全量を１００質量部に補正し、１４７００ｋＰａにて均質化し、容器に充填後、冷却固化して抹茶プリンを製造した。それにより得られた抹茶プリンは、熟成感を伴い、深みのある茶葉をイメージする香気を有する抹茶プリンであった。
【００５４】
【発明の効果】
ラズベリーケトンを有効成分とする緑茶またはウーロン茶使用飲食品用のフレーバーエンハンス用の添加剤またはラズベリーケトンを添加含有させた本発明の緑茶またはウーロン茶を使用した飲食品用の香味組成物を緑茶飲料やウーロン茶飲料或いはその他の緑茶またはウーロン茶使用飲食品に添加することによって、緑茶またはウーロン茶使用飲食品における緑茶またはウーロン茶のフレーバー（香り）を向上させて、コク、重厚感、丸みがあって、熟成感を伴った、深みのある、馥郁とした、緑茶またはウーロン茶本来の香気を発現させることができる。
特に、ラズベリーケトンを有効成分とする緑茶またはウーロン茶使用飲食品用のフレーバーエンハンス用の添加剤またはラズベリーケトンを添加含有させた本発明の緑茶またはウーロン茶を使用した飲食品用の香味組成物を添加することによって製造した、ラズベリーケトンの添加濃度が１０^-3〜１０⁴ｐｐｂ、特に１０ ^-2 〜２０ｐｐｂの範囲にある緑茶飲料およびウーロン茶飲料は、上記した優れた緑茶またはウーロン茶本来の香気を有し、しかもその優れた緑茶またはウーロン茶本来の香気が保存によっても失われず、長期間にわたって良好に維持される。[0001]
BACKGROUND OF THE INVENTION
  The present invention additionally contains a flavor enhancement componentUsing green tea or oolong teaFlavor composition for food and drinkAnd green tea and oolong tea drinksAbout. More particularly, the present invention provides:Green tea and oolong tea drinksSuch asUsed green tea or oolong teaImproves the fragrance of food and drink, has richness, profound feeling, depth, roundness, and has a dignified flavorOf green tea or oolong teaYou can get food and drink,Green tea or oolong teaFlavor composition for used food and drinkAnd green tea and oolong tea drinksAbout.
[0002]
[Prior art]
Various tea beverages such as green tea, roasted tea, black tea, and oolong tea are drunk daily by many people as an indispensable item in daily life. When putting tea at home, the taste and fragrance can vary greatly depending on the variety of tea leaves, the place of production, the temperature of the tea used, the way the tea is placed, etc. It is quite difficult to add tea with excellent flavor. In addition, the taste of freshly brewed tea tends to drop significantly over time.
[0003]
In addition, in recent years, due to improvements in manufacturing technology, storage technology, distribution technology, etc., not only directly putting tea using tea leaves at home, but also extracting tea extract from tea leaves with water or hot water at the factory, and the extract Tea beverages filled in containers such as plastic bottles and cans as tea beverages are sold at stores and vending machines and are consumed in large quantities. In many cases, a considerable amount of time elapses between the time when the tea beverage is contained in the container and the time when the tea beverage is consumed by the consumer. When a tea beverage in a container manufactured at a factory, its taste and fragrance tend to gradually decline over time, so consumers can not directly enjoy the good taste and fragrance inherent in the tea beverage immediately after production There are many.
[0004]
Therefore, for the purpose of providing consumers with tea beverages that maintain good flavor immediately after production, such as tea beverages that are filled and sold in containers, etc. In addition, for the purpose of providing a tea beverage having an improved flavor from the time of manufacture, a flavor improver or improver is added to the tea beverage, or the quality of the tea aroma component added to the tea beverage is improved. Has traditionally been done.
[0005]
As such a conventional technique, for example, a technique in which a thermal decomposition product of a specific carotene such as palm carotene is added to a tea beverage to reinforce the fragrance and increase the value as a favorite product is known (patent document) (See 1 etc.). However, since the aroma of the thermal decomposition product of carotene used in this technology is a flower aroma, it is not necessarily suitable as a tea aroma, and it has been difficult to sufficiently improve the aroma of a tea beverage.
[0006]
Moreover, 4-methoxy-2-methyl-2-butanethiol (refer patent document 2 etc.) and 4-mercapto-4-methyl-2-pentanone (refer patent document 3 etc.) as an additive for tea drinks It has been proposed to use. With these technologies, it is possible to reproduce green scents such as soft and soft green scents and light and gentle green scents, but with a sense of maturity, it is not possible to give a scent that gives the image of deep tea leaves. There wasn't.
[0007]
Furthermore, it has been proposed to add a specific thiol compound or thiol ester compound to a green tea beverage to prevent deterioration over time of the green tea beverage (see Patent Document 4 and the like). However, according to this technique, it is possible to reproduce a green scent, but it has been accompanied by a sense of maturity, and it has not been possible to impart an aroma that gives an image of deep tea leaves.
[0008]
In addition, as a technique different from the above-described conventional technique, a method for producing a tea flavor in which a distillate obtained by steam distillation of tea is brought into contact with tea leaves to remove a heated distillation odor in the distillate (Refer patent document 5 grade | etc.,) And the method (refer patent document 6 grade | etc.,) Which collect | recovers a stable aromatic component by distilling a tea leaf in the presence presence of ascorbic acid and / or sodium ascorbate. However, the fragrance components obtained by these methods are not sufficiently stable, and deterioration has progressed over time, which has not been a fundamental solution.
[0009]
In addition, tea extract extracted from tea powder and tea leaves is not limited to tea drinks, for example, frozen confectionery such as ice cream and sherbet; desserts such as jelly and pudding; western confectionery such as cakes, cookies, chocolate and chewing gum Breads such as confectionery bread and bread; filling agents such as flour paste; Japanese confectionery such as buns, sheep kan and iro; tablet confectionery: used in various foods such as noodles such as buckwheat and pasta. Even in those tea-use foods and drinks manufactured using tea powder, tea extract, etc., it is desired to express the original aroma of tea with a sense of maturity, deepness, dignity, No method has yet been found that can fully satisfy such a demand.
[0010]
Teas include green tea (non-fermented tea), black tea (fermented tea), oolong tea (semi-fermented tea), etc. The aromas that make up these teas include floral, sweet, and green aromas. There are scents that give acid odor, phenol odor, hay sensation, astringency, bitterness, etc., but the fragrance components that make up the tea fragrance that has been widely known so far are accompanied by a sense of aging and deep. It was difficult to express the flavor of tea leaves.
[0011]
[Patent Document 1]
JP-A-63-98353
[Patent Document 2]
Japanese Patent No. 3026436
[Patent Document 3]
Japanese Patent No. 3026437
[Patent Document 4]
JP 2003-24005 A
[Patent Document 5]
JP-A-8-116882
[Patent Document 6]
JP-A-8-73886
[Non-Patent Document 1]
Edited by Japan Fragrance Association, “Aroma General Dictionary” Asakura Shoten Co., Ltd., December 10, 1998, p298
[0012]
[Problems to be solved by the invention]
  The purpose of the present invention is toUsing green tea or oolong teaWhen added to foods and drinks, it has richness, profound feeling, and roundness, with a mature feeling, deep, crisp, and original tea flavor.For food and drink using green tea or oolong teaIt is to provide a flavor composition.
  Furthermore, the object of the present invention is a deep, dignified, accompanied by a sense of aging,Green tea or oolong teaHas the original fragranceGreen tea and oolong tea drinksIs to provide.
[0013]
[Means for Solving the Problems]
  The present inventors have repeatedly studied to achieve the above object. As a result, a very small amount of raspberry ketone alone or mixed with other ingredients, or mixed with other flavor ingredients in the form of a flavor composition,Green tea drink, oolong tea drink or the aboveOther than tea drinksGreen tea or oolong teaWhen added to food and drink used, deep, dull with a sense of maturity,Green tea or oolong teaOriginal fragranceGreen tea and oolong tea drinks andExcluding thatGreen tea or oolong teaIt discovered that it could express to use food-drinks, and completed this invention based on such knowledge.
[0014]
Raspberry ketone is chemical name: 4- (4-hydroxyphenyl) -2-butanone or p-hydroxybenzylacetone, and is naturally present in raspberries and the like. Raspberry ketone can be obtained by extraction from a natural product such as raspberry, or can be produced by chemical synthesis.
Raspberry ketone has a sweet and soft raspberry and strawberry-like fragrance, and is the most important component of the fragrance components of raspberry.
Until now, raspberry ketones are mainly used in fruit flavors such as raspberries, strawberries, pineapples and peaches. Raspberry ketone is also used in cosmetic fragrances for the purpose of giving fruity notes to floral fragrances such as jasmine, gardenia, and tuberose (see Non-Patent Document 1, etc.).
[0015]
The smell of raspberry ketone is a sweet and soft raspberry and strawberry-like fragrance. In the solid state, the fragrance is weak, but the fragrance comes out when diluted. When used as a fruit flavor or cosmetic flavor, the concentration of raspberry ketone in the final product is usually 5 to 54 ppm, and a sweet and soft raspberry and strawberry-like fragrance can be felt in that range.
[0016]
  As mentioned above, raspberry ketone has been used exclusively for the purpose of imparting a sweet and soft odor like raspberry or strawberry, so raspberry ketone has a bitter or astringent taste.Green tea or oolong teaConventionally, it has not been used as a flavor. Also raspberry ketoneIs greenThere has been no report that it constitutes an aroma component of non-fermented tea such as tea or semi-fermented tea such as oolong tea.
[0017]
  Under such circumstances, we have made raspberry ketones on the order of ppb, much less than the order of ppm conventionally used.Green tea and oolong tea drinks,Excluding thatGreen tea or oolong teaWhen added to the food and drink used, it was unthinkable from the sweet soft scent of raspberry or strawberry, which was conventionally recognized as a flavor of raspberry ketone itself, with a matured, deep, crisp,Green tea or oolong teaIt was found that there is an action of enhancing the original fragrance, and such findings found by the present inventors were completely unexpected from the original flavor of raspberry ketone.
[0018]
  Therefore, the present invention
(1) A flavor composition for foods and drinks using green tea or oolong tea, wherein raspberry ketone is added and contained, wherein the concentration of raspberry ketone in the flavor composition is10 ^-2 -10 ^Four A flavor composition for foods and drinks using green tea or oolong tea, which is ppb.
[0019]
  And this invention,
(2)For green or oolong tea beveragesThe flavor composition of (1) above.
[0020]
  The present invention also provides:
(3) Raspberry ketone10 ^-2 ~ 20It is a green tea beverage or oolong tea beverage characterized by being added at a concentration of ppb.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
  The present invention is described in detail below.
  Raspberry ketone as an active ingredientUsing green tea or oolong teaA flavor enhancing additive for food and drink and a raspberry ketone according to the present invention.Using green tea or oolong teaThe flavor composition for food and drink isUsing green tea or oolong teaFood and drink(Hereafter, these may be collectively referred to as “tea-based food and drink”)Add to the inside,ConcernedIn tea use food and drinkGreen tea or oolong teaThe flavor and aroma quality of this product is improved, rich, profound, rounded, with a sense of maturity, and deep, crisp,Green tea or oolong teaOriginal fragranceUse green tea or oolong teaAn agent and a composition for enhancing food and drink.
  Therefore, the term “additive for flavor enhancement” as used herein meansGreen tea or oolong teaWhen added to used food and drink,Green tea or oolong teaThe flavor (fragrance) of this product is improved, rich, profound, rounded, with a sense of maturity, and deep,Green tea or oolong teaIt means an agent having an action of enhancing the original aroma.
[0022]
  Green tea or oolong teaThe additive for flavor enhancement for use food and drink may consist of raspberry ketone alone, or may be in the form of a mixture containing raspberry ketone and other components. Raspberry ketone is solid and yetGreen tea or oolong teaSince it is used in a very small amount when added to the food and drink used, dissolve it in a solvent such as water, ethanol, propylene glycol, glycerin,ConcernedIt can be added to tea-use foods and drinks.ConcernedEasy handling when added to tea-based foods and drinks,ConcernedThe concentration of the raspberry ketone in the tea-use food and drink is easy, and it is preferable because it can be uniformly solubilized.
  In the case where the additive for flavor enhancement is a mixture containing raspberry ketone and other components, in addition to the above-mentioned solvent, for example, natural gums such as gum arabic and tragacanth, glycerin fatty acid ester, An emulsifier such as sucrose fatty acid ester may be mixed.
[0023]
  In addition, the present invention "added containing raspberry ketone,Using green tea or oolong tea“Flavor composition for food and drink”Using green tea or oolong teaIt refers to a composition in which raspberry ketone is further added to a flavorant or a mixture containing a flavorant used in food and drink.
  As an example of a flavoring or flavoring mixture to which raspberry ketone is added and mixed,Of green tea or oolong teaA tea extract obtained by distilling a tea extract (tea extract) obtained by extracting tea leaves with hot water, hot water or cold water by a conventional method,Green tea or oolong teaAnd a flavor mixture obtained by blending the flavor components. Used in the preparation of fragrance mixturesGreen tea or oolong teaThere are no particular restrictions on the flavor component of, for example, (Z) -3-hexenol, β-ionone, hexanal, linalool oxide, hexanol, octanol, benzyl alcohol, (E) -2-nonenal, linalool, methyl salicylate, phenyl Ethyl alcohol, vanillin, phenylacetic acid, indole, jasmine lactone, methyl jasmonate, methyl cis-jasmonate, geraniol, cis jasmon, hotrienol, cis-4-heptenal, γ-hexalactone, γ-nonalactone, δ-decalactone, For the purpose of one or more of known flavor components for tea such as damacenone, 2,4-heptadienal, 4-methyl-4-mercapto-2-pentanone, 4-methoxy-2-methyl-2-butanethiol Mixed as appropriate It can be used Te.
[0024]
In the flavor composition, raspberry ketone and the above-described flavor components are in a form dissolved in a solvent (water, ethanol, propylene glycol, glycerin, etc.), so that they are easy to handle when added to tea-based foods and drinks. The concentration of the raspberry ketone in the tea-use food and drink is easy, and it is preferable from the viewpoint that it can be uniformly solubilized. Further, the flavor composition may contain natural gums such as gum arabic and tragacanth, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, if necessary, in addition to raspberry ketone, the above-described flavor components and solvent. it can.
[0025]
  Green tea or oolong tea as used hereinAdditives for flavor enhancement for food and drink used and the present inventionofThe flavor composition, NoAdditives and flavor compositions for improving the aroma of foods and drinks obtained by using green tea, which is representative of fermented tea, or oolong tea, which is representative of semi-fermented teaAsUsed.
[0026]
  In the present invention, “Using green tea or oolong teaWith "food"Green tea or oolong teaItself (tea leaves, tea powder, tea stems, etc.) orGreen tea or oolong teaUse itself (tea leaves, tea powder, tea stems, etc.) orConcernedIt means a food or drink manufactured using a tea extract extracted from tea powder, tea leaves, tea stalk or the like, and any kind of food or drink may be used as long as it is such a food or drink.Of green tea or oolong teaPowder,Manufactured using stems or tea extract extracted from themGreen tea or oolong teaAs a specific example of food and drink used,Green tea and oolong tea drinks;Green tea or oolong teaIce cream, sorbet and other frozen confectionery with added powder and extract (extract), etc .; desserts such as jelly and pudding; Western confectionery such as cakes, cookies, chocolate and chewing gum; Japanese confectionery such as sheep, kankan and iro; Tablet confectionery: Filling agents such as flour paste; Various foods such as noodles such as buckwheat, noodles and pasta.
  Among them,Green tea or oolong teaAdditives for flavor enhancers for used food and drink and the present inventionIncenseThe taste compositionGreenAdd to tea beverage and oolong tea beverageButpreferable.
  Green tea and oolong tea drinksas,Of green tea or oolong teaTea extract (tea extract) obtained by extracting leaves with hot water, hot water or cold water by a conventional method,Green tea or oolong teaA blended beverage containing a tea flavor obtained by appropriately blending the flavor components.
  Green tea or oolong teaAdditives for flavor enhancers for used food and drink or the present inventionofAdded flavor compositionGreen tea and oolong tea drinksLike conventional tea beverages, can be filled and distributed and sold in containers such as PET bottles and cans, and the excellent flavor is maintained well over time even after production.
[0027]
  Add the flavor enhancing additive for green tea or oolong tea food or drink or the flavor composition of the present invention to the food or drink using green tea or oolong tea to make the green tea or oolong tea food or drink flavor enhanced with raspberry ketone. Obtainable.
  When the tea use food and drink is a green tea beverage and an oolong tea beverage, the addition content (addition concentration) of raspberry ketone in the tea beverage is preferably the addition content (addition concentration) of raspberry ketone in the tea beverage, 10^-3-10^Fourppb, more preferably 10^-2-10^Fourppb, more preferably 10^-1-10^ThreeThe flavor enhancing additive or flavor composition should be added to the green tea beverage or oolong tea beverage in such an amount as to be ppb.The green tea beverage and the oolong tea beverage of the present invention have 10 raspberry ketones among the above-described addition amount ranges. ^-2 It is added and contained in the range of ˜20 ppb.By adding the concentration of raspberry ketone in the above-mentioned range in green tea beverages and oolong tea beverages, the flavor (fragrance) of tea is improved, richness, profound feeling, roundness, with a matured feeling, deep, It is possible to obtain green tea and oolong tea beverages having the original fragrance of green tea or oolong tea.
[0028]
Addition concentration of raspberry ketone in tea beverage is 10^-3If it is less than ppb, a synergistic effect does not occur even if other flavor components are used in combination, and it is difficult to improve the original flavor of tea. On the other hand, the addition concentration of raspberry ketone in tea beverage is 10^FourWhen it exceeds ppb (10 ppm), the sweet smell of raspberry ketone becomes strong, the original flavor of tea is impaired, and it tends to be a beverage having a different image from that of a tea beverage.
[0029]
  When the flavor enhancement additive for green tea or oolong tea-based food and beverage is made of raspberry ketone alone, the amount of raspberry ketone added in the green tea beverage and oolong tea beverage is in the above-mentioned range, and the raspberry ketone is added to the tea. It may be added and contained in the beverage.
  In addition, when the additive for flavor enhancement for green tea or oolong tea food and drink is a mixture of raspberry ketone and other ingredients,GreenIn the flavor composition for tea or oolong tea food and drink, the concentration of the raspberry ketone in the mixture and flavor composition is preferably 10^-3-10⁶ppb, more preferably 10^-2-10^Fiveppb, more preferably 10^-1-10^FourWhen it is set to ppb, the concentration of raspberry ketone added is in the above range, that is, 10^-3-10^Fourppb, especially 10^-2-10^Fourppb, or even 10^-1-10^ThreeppbofrangeAmong them, 10 in the present invention ^-2 ~ 20ppb rangeThe green tea beverage and the oolong tea beverage can be produced smoothly.
[0030]
【Example】
EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples. However, the present invention is not limited to these examples, and may be changed without departing from the scope of the present invention.
In addition, unless otherwise indicated, the unit of the prescription described below means% by mass.
[0031]
Example 1
Pour 300 ml of hot water at a temperature of 90 ° C. into 10 g of green tea leaves, leave it for about 1 minute, filter the tea leaves, and add 100 parts by weight of 1 ppm ethanol solution of raspberry ketone to 100 parts by weight of green tea extract. The green tea beverage of the present invention containing raspberry ketone at a concentration of 10 ppb was obtained. This was accompanied by a sense of maturity and had a deep tea-like image.
[0032]
Example 2
(1) Pour 30 liters of hot water at a temperature of 90 ° C. into 1 kg of green tea leaves, leave it for about 1 minute, filter the tea leaves, and concentrate the green tea extract to a concentration of 100 times to obtain a flavor composition for green tea beverages Was prepared.
(2) To 100 parts by mass of the flavor composition for green tea beverages obtained in (1) above, 100 ppm ethanol solution of raspberry ketone is added in an amount of 1 part by mass, and 100 ppb of raspberry ketone is contained for the tea beverage of the present invention. A flavor composition was prepared.
(3) With respect to 100 parts by mass of the green tea extract obtained by pouring 300 ml of hot water at a temperature of 90 ° C. into 10 g of green tea leaves, leaving the flavor composition obtained in (2) above for about 1 minute, and filtering the tea leaves. A green tea beverage (concentration of raspberry ketone; about 10 ppb) containing 1 part by mass of raspberry ketone was produced. The resulting green tea beverage was a green tea beverage with a sense of maturity and an image of deep tea leaves, and even after 24 hours, the good aroma was maintained without loss. .
[0033]
Example 3
(1) The flavor composition of the present invention containing 5 parts by mass of a 100 ppm ethanol solution of raspberry ketone to 100 parts by mass of the flavor composition for green tea beverages shown in Table 1 below, and containing raspberry ketone at a concentration of 5 ppm. Prepared.
[0034]
[Table 1]

[0035]
(2) Pour 300 ml of hot water at a temperature of 90 ° C. into 10 g of green tea leaves, leave it for about 1 minute, filter the tea leaves, and then add the flavor composition obtained in (1) above to 100 parts by weight of the green tea extract. A green tea beverage containing raspberry ketone at a concentration of 5 ppb was added in an amount of 0.1 parts by weight.
(3) The green tea drink obtained in (2) above was evaluated by an eight panel according to the evaluation criteria (seven-step evaluation) shown in Table 2 below, and the average value was taken. It was as shown in Table 3.
[0036]
<< Comparative Example 1 >>
Pour 300 ml of hot water at a temperature of 90 ° C. into 10 g of green tea leaves, leave it for about 1 minute and filter the tea leaves [green tea extract same as used in (3) of Example 3] (raspberry ketone) Tea drinks that are not added) were taken as it was by a panel of eight people, evaluated according to the evaluation criteria (seven-step evaluation) shown in Table 2 below, and the average value was taken. As shown in FIG.
[0037]
<< Comparative Example 2 >>
(1) 2 parts by weight of raspberry ketone is added to 100 parts by weight of the flavor composition for green tea beverages shown in Table 1 above, and 2% of raspberry ketone (2 × 10⁷A flavor composition for green tea beverages containing a concentration of ppb) was prepared.
(2) A green tea extract obtained by pouring 300 ml of hot water at a temperature of 90 ° C. into 10 g of green tea leaves, leaving it to stand for about 1 minute and filtering the tea leaves [the same green tea extract as used in (2) of Example 3 ] To 100 parts by mass, 1 part by mass of the flavor composition obtained in (1) above was added, and 200 ppm (2 × 10 6) of raspberry ketone was added.^FiveA green tea beverage containing a concentration of ppb) was produced.
(3) The green tea drink obtained in (2) above was evaluated by an eight panel according to the evaluation criteria (seven-step evaluation) shown in Table 2 below, and the average value was taken. It was as shown in Table 3.
[0038]
[Table 2]

[0039]
[Table 3]

[0040]
As seen in Table 3 above, 10 raspberry ketones.^-3-10^FourThe green tea beverage of Example 3 contained at an addition concentration within the range of ppb has a deep and heavy flavor with a sense of aging.
In contrast, the green tea beverage of Comparative Example 1 that does not contain raspberry ketone is inferior in flavor to the tea beverage of Example 3.
Although raspberry ketone was added and contained, the addition concentration was 200 ppm (2 × 10^FiveIt can be seen that the green tea beverage of Comparative Example 2 which is as high as ppb) is out of the scope of the present invention, the flavor of green tea is greatly impaired, and it does not look like a green tea beverage.
[0041]
Example 4
Pour 300 ml of hot water at a temperature of 100 ° C. into 10 g of oolong tea leaves, leave it for about 3 minutes and then filter the tea leaves to 100 parts by weight of oolong tea extract and add 1 ppm ethanol solution of raspberry ketone in an amount of 1 part by weight. The oolong tea beverage of the present invention containing 10 ppb of raspberry ketone was obtained. This was accompanied by a sense of maturity and had a deep oolong tea-like image.
[0042]
Example 5
(1) Pour 30 liters of hot water at a temperature of 100 ° C. into 1 kg of oolong tea leaves, leave it for about 3 minutes, filter the tea leaves, concentrate the oolong tea extract to a concentration 100 times, and flavor composition for oolong tea beverage A product was prepared.
(2) To 100 parts by mass of the flavor composition obtained in (1) above, 100 ppm ethanol solution of raspberry ketone is added in an amount of 2 parts by mass, and 2 ppm (2 × 10) of raspberry ketone is added.^ThreeA flavor composition for oolong beverages of the present invention contained at a concentration of ppb) was produced.
(3) The flavor composition 1 obtained in (2) above was added to 100 parts by weight of oolong tea extract obtained by pouring 300 ml of hot water at a temperature of 100 ° C. into 10 g of oolong tea leaves, leaving it for about 3 minutes and filtering the tea leaves. A oolong tea beverage containing raspberry ketone at a concentration of about 20 ppb) was prepared by adding parts by weight. This oolong tea beverage had a sensation of aging and an aroma that imaged deep oolong tea leaves. Moreover, even after 24 hours, the good fragrance was maintained without being lost.
[0043]
Example 6
(1) To 100 parts by mass of the flavor composition for oolong tea beverage of Table 4 below, 100 ppm ethanol solution of raspberry ketone is added in an amount of 5 parts by mass to prepare the flavor composition of the present invention containing 5 ppm raspberry ketone. did.
[0044]
[Table 4]

[0045]
(2) Pour 300 ml of hot water at a temperature of 100 ° C. into 10 g of oolong tea leaves, leave it for about 3 minutes, filter the tea leaves, and add 100 parts by weight of the oolong tea extract obtained in (1) above. A oolong tea beverage containing raspberry ketone at a concentration of 5 ppb was added in an amount of 0.1 parts by weight.
(3) The oolong tea beverage obtained in (2) above was evaluated by an eight panel according to the evaluation criteria (seven-step evaluation) shown in Table 5 below. It was as shown in Table 6.
[0046]
<< Comparative Example 3 >>
Pour 300 ml of hot water at a temperature of 100 ° C. into 10 g of oolong tea leaves, leave it for about 3 minutes and filter the tea leaves [Oolong tea extract used in (2) of Example 6] (raspberry ketone) Tea drink with no added) was taken as it was by a panel of 8 people, evaluated according to the evaluation criteria shown in Table 5 below (7-step evaluation), and the average value was taken. As shown in FIG.
[0047]
<< Comparative Example 4 >>
(1) 2 parts by weight of raspberry ketone is added to 100 parts by weight of the flavor composition for green tea beverages shown in Table 4 above, and 2% of raspberry ketone (2 × 10⁷A flavor composition for oolong tea beverage containing a concentration of ppb) was prepared.
(2) Oolong tea extract obtained by pouring 300 ml of hot water at a temperature of 100 ° C. into 10 g of oolong tea leaves, leaving it for about 3 minutes and filtering the tea leaves [the same oolong tea extract used in (2) of Example 6 ] To 100 parts by mass, 1 part by mass of the flavor composition obtained in (1) above was added, and 200 ppm (2 × 10 6) of raspberry ketone was added.^FiveA oolong tea beverage containing at a concentration of ppb) was produced.
(3) The oolong tea beverage obtained in (2) above was evaluated by a panel of 8 people according to the evaluation criteria (7-step evaluation) shown in 5 below, and the average value was taken. As shown in FIG.
[0048]
[Table 5]

[0049]
[Table 6]

[0050]
As seen in Table 6 above, 10 raspberry ketones.^-3-10^FourThe oolong tea beverage of Example 6 contained at an addition concentration within the range of ppb has a deep and heavy flavor accompanied by a sense of aging.
In contrast, the oolong tea beverage of Comparative Example 3 that does not contain raspberry ketone is inferior in flavor to the oolong tea beverage of Example 6.
In addition, although containing raspberry ketone, the addition concentration is 200 ppm (2 × 10^FiveIt can be seen that the oolong tea beverage of Comparative Example 4 which is as high as ppb) is out of the scope of the present invention, the flavor of oolong tea is greatly impaired and it does not look like a oolong tea beverage.
[0051]
Example 7
(1) In Example 7, a matcha pudding containing addition of raspberry ketone was produced using the matcha pudding formulation shown in Table 7 below.
[0052]
[Table 7]

[0053]
(2) Among the blends for matcha pudding shown in Table 7 above, sugar, skim milk powder, matcha, gelling agent and emulsifier are mixed in advance, and whipped cream (vegetable fat content 40%), In addition to the mixture of whole-fat sweetened condensed milk and water, dissolve by heating and stirring at 80 ° C. for 10 minutes, and then mix the remaining raw materials, then correct the total amount to 100 parts by mass with water, homogenize at 14700 kPa, After filling, the mixture was cooled and solidified to produce matcha pudding. The matcha pudding obtained thereby was a matcha pudding with a sensation of aging and an aroma that imaged deep tea leaves.
[0054]
【The invention's effect】
  A flavor enhancer for green tea or oolong tea beverages using the green tea or oolong tea of the present invention containing the additive for flavor enhancement of green tea or oolong tea using raspberry ketone as an active ingredient or the addition of raspberry ketone or green tea beverage or oolong tea beverage or By adding to other green tea or oolong tea food and drink, the flavor of green tea or oolong tea in green tea or oolong tea food and drink is improved, rich, profound, rounded, accompanied by a sense of maturity, It is possible to express the original flavor of deep green tea or oolong tea.
  In particular, by adding an additive for flavor enhancement for green tea or oolong tea food and drink using raspberry ketone as an active ingredient, or a flavor composition for food or drink using the green tea or oolong tea of the present invention containing and containing raspberry ketone The manufactured concentration of raspberry ketone was 10^-3-10^Fourppb, Especially 10 ^-2 ~ 20ppbGreen tea beverages and oolong tea beverages in the range of the above have the above-mentioned excellent green tea or oolong tea original fragrance, and the excellent green tea or oolong tea original fragrance is not lost by storage and is maintained well over a long period of time .

Claims (3)

A flavor composition for foods and drinks using green tea or oolong tea, wherein raspberry ketone is added and contained, wherein the concentration of addition of raspberry ketone in the flavor composition is 10 ⁻² to 10 ⁴ ppb Or the flavor composition for food-drinks using oolong tea.   The flavor composition according to claim 1, which is used for a green tea beverage or an oolong tea beverage. A green tea beverage or oolong tea beverage characterized in that raspberry ketone is added at a concentration of 10 ^{-2 to} 20 ppb.