JP5032260B2 - Tea drink and method for producing the same - Google Patents

Description

  The present invention relates to a tea beverage containing 3,7-dimethylocta-1,5,7-trien-3-ol (sometimes referred to as “phototrienol”) and ascorbic acids, and a method for producing the tea beverage. More specifically, the present invention relates to a tea beverage and a method for producing the same, characterized in that a certain amount of phototrienol, which is a floral fragrance component, is maintained after heat sterilization by adding ascorbic acids.

  Tea is widely cultivated around the world, mainly in Asia, and is widely used around the world as three major non-alcoholic beverages along with coffee and cocoa. Tea drinks are sugar-free and have a health maintenance function represented by antioxidant and anti-cancer effects, and the growth in demand has been remarkable due to the recent health boom.

  Tea is roughly classified into three types: non-fermented tea (green tea), fermented tea (black tea), and semi-fermented tea (oolong tea, etc.). These are all made from the leaves of the camellia family Camellia sinensis (scientific name: Camellia sinensis), but the colors, incense, Become a tea of taste.

  One of the characteristics of oolong tea is its heavy floral scent. In addition to the taste of the taste as perceived by the tongue, the aroma component perceived by the nose as an olfactory sensation contributes greatly as a component of the taste of semi-fermented tea beverages. This floral incense is said to be composed of aroma components such as terpene alcohols such as linalool, geraniol and nerolidol, jasmine lactone, methyl jasmonate, cis-jasmon and indole.

  In recent years, tea beverages containing a large amount of the above-mentioned scented ingredients have been developed due to increased palatability. For example, in Patent Document 1, 11 to 26% of caffeine is eluted and removed from raw tea by bringing the raw tea into contact with cold and warm water whose pH is adjusted to 4 to 6 at 25 ° C. or less for 30 seconds to less than 3 minutes. Extract the treated tea for 10 to 15 minutes with hot and cold water treatment process to recover the treated tea, and hot water at 90 to 95 ° C. adjusted to pH 4 to 6 with addition of vitamin C. The manufacturing method of the oolong tea beverage provided with the hot-water extraction process which collect | recovers the extract which contains is disclosed, and it describes that the oolong tea beverage obtained by this method contains nerolidol in high concentration. This document describes that liquid deterioration during hot water extraction can be prevented by adding vitamin C in the hot water extraction step.

  Moreover, it is described about the herbal tea containing the extract of mellow leaf that it is a green note with a fresh fragrance and contains essential oil components mainly composed of linalool (Patent Document 2).

  Patent Document 3 discloses a fragrance composition containing 3,7-dimethylocta-1,5,7-trien-3-ol (sometimes referred to as “phototrienol”), and a tea beverage to which this is added. Is described.

On the other hand, for example, Non-Patent Document 1 discloses a detailed description of various aroma components in addition to the above-mentioned flower aroma, but does not disclose any phototrienol. Non-Patent Document 2 describes that diol is converted into phototrienol by heating during the tea-making process, but no beverage containing phototrienol is disclosed. Patent Document 3 only describes the use of phototrienol as a fragrance component.
JP 2004-248672 A Japanese Patent Laid-Open No. 10-84922 JP 2000-192073 A JP 2004-107207 A Tea fragrance research note (Chapter VI, Oolong tea fragrance), Michiko Kawakami, Mitsuseikan, November 2000 2005 8th Uji Tea Health Forum "Green Tea and Health" Abstracts, p3-20

  As mentioned above, there are few reports on beverages containing phototrienol. The present inventors have analyzed aroma components of various commercially available packaged tea beverages, but none of them contained phototrienol.

  The present inventors have evaluated the aroma and taste of various tea leaf hot water extracts, and the hot red water extract of Daikoji has a richer, profound and distinctive floral incense compared to other tea leaf extracts. And obtained the knowledge that this flower fragrance is derived from phototrienol. Then, when it developed in order to obtain the oolong tea drink containing a phototrienol, preferably as a container-packed drink, it faced the problem that a phototrienol does not have heat resistance. In particular, in order to obtain a packaged beverage, it is necessary to improve heat resistance because it usually undergoes a heat sterilization process.

  It is an object of the present invention to provide a tea beverage containing phototrienol having a rich floral scent.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have studied a tea beverage containing phototrienol. As a result of adding ascorbic acids, the beverage containing phototrienol can be subjected to heat sterilization. As a result, the present inventors have found that the decrease in phototrienol can be suppressed.

The present invention preferably includes the following aspects.
[Aspect 1] The following formula (1)

And 3,7-dimethylocta-1,5,7-trien-3-ol and ascorbic acid represented by the formula (1), wherein the content of 3,7-dimethylocta-1,5,7-trien-3-ol is A tea drink that is 10ppb or more.
[Aspect 2] The tea beverage according to aspect 1, wherein the content of ascorbic acids is 100 ppm to 800 ppm.
[Aspect 3] The tea beverage according to aspect 1 or 2, which contains an extract of Daikoji.
[Aspect 4] The tea beverage according to any one of aspects 1 to 3, wherein the content of non-polymerized catechins is 500 ppm or less.
[Aspect 5] The tea beverage according to aspects 1 to 4, wherein some or all of the tea leaves are oolong tea.
[Aspect 6] The following steps (1) to (4)
(1) A step of extracting tea leaves with hot water at 85 to 94 ° C. for 3 to 5 minutes to obtain an extract containing 3,7-dimethylocta-1,5,7-trien-3-ol;
(2) adding ascorbic acids to the extract to obtain a preparation;
(3) a step of heat sterilizing the preparation liquid; and (4) a step of filling the sterilization liquid into a container;
A method for producing a tea beverage, comprising:
[Aspect 7] A method for producing a tea beverage according to Aspect 5 wherein some or all of the tea leaves are large red rice cakes [Mode for Carrying Out the Invention]
Tea Beverage The tea beverage of the present invention contains phototrienol and ascorbic acids, and the content of the phototrienol is 10 ppb or more.

(Phototriol)
The phototrienol in the present specification is represented by the following formula (1)

3,7-dimethylocta-1,5,7-trien-3-ol represented by Phototrienol includes (3R)-(−)-3,7-dimethyl-1,5 (E), 7-octatrien-3-ol represented by the following formula (i) (hereinafter referred to as “(3R)-( −) ”) And (3S)-(+)-3,7-dimethyl-1,5 (E), 7-octatrien-3-ol represented by the following formula (ii) (hereinafter referred to as“ ( 3S)-(+) form "), but the phototrienol blended in the beverage of the present invention may be any of these and may be used alone or in any proportion. It may be a mixture.

  The (3R)-(-) isomer of the above formula (i) has a fresh green tone in an elegant and sweet floral fragrance, and is contained as a trace component in mellow leaf oil. It can be isolated from oil by fractional distillation and chromatography (Agr. Biol. Chem., 33, 343 (1969)). In addition, the (3S)-(+) isomer of the above formula (ii) has a citrus juice-like fragrance in a rich sweet flower fragrance, and can be isolated from essential oil of black tea (Agr. Biol. Chem., 33, 967 (1969)).

  For the tea beverage of the present invention, a concentrate or purified product of phototrienol extracted from such a natural product by a known method can be used, or the extract itself, for example, a tea leaf extract containing phototrienol can be used as it is. .

  Furthermore, in addition to the above-mentioned natural product-derived phototrienol, a synthetic product can also be used for the tea beverage of the present invention. Although not limited, examples of the method for synthesizing phototrienol include the methods described in JP-A-2004-107207 and JP-A-2000-192073.

Such a natural product-derived or synthesized phototrienol is blended as a tea extract or an additive such as a fragrance as described above.
The content of the phototrienol in the tea beverage of the present invention is 10 ppb or more, more preferably 15 ppb or more. This is because when containing 10 ppb or more of phototrienol, a tea beverage having a gorgeous, mellow and heavy floral scent and an unprecedented aroma is obtained.

(Ascorbic acids)
Ascorbic acids in the present specification refer to one or more of ascorbic acid, its isomers, derivatives thereof and salts thereof. Any ascorbic acid of the present invention can be used as long as it can be blended into a beverage. Specifically, ascorbic acid; isomers of ascorbic acid such as erythorbic acid; ascorbic acid 2,6-dipalmitate, ascorbic acid 6-stearate, ascorbic acid-2-sodium phosphate, ascorbic acid-2 disodium sulfate, ascorbine Ascorbic acid isomers such as acid 2-glucoside, glucosamine ascorbate, L-dehydroascorbic acid, ascorbic acid 6-palmitate, tetraisopalmitic acid L-ascorbine, tetra-2-hexyldecanoic acid ascorbyl, and L-ascorbyl magnesium phosphate Derivatives; and salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium, magnesium and barium; basic amino acid salts such as arginine and lysine; ammonium salts and tricyclohexyl ammonium Ammonium salts such as salts, monoisopropanolamine salts, diisopropanolamine salts, salts of ascorbic acid and its derivatives such as alkanolamine salts, such as triisopropanolamine salt can be exemplified. Of these, ascorbic acid, erythorbic acid and salts thereof, more preferably sodium ascorbate and sodium erythorbate are preferably used.

  The tea beverage of the present invention is based on the finding that in a beverage containing phototrienol, a new technical problem that phototrienol decreases during heat sterilization can be solved by blending ascorbic acids. So far, there is no knowledge that the heat resistance of the fragrance component is improved by ascorbic acids, and according to the study by the present inventors, the heat resistance of the fragrance component is different, so that the heat resistance of phototrienol is improved by ascorbic acids. That is a surprising finding.

  Although not limited, ascorbic acid exhibits the effect of improving the heat resistance of phototrienol by blending 100 ppm or more, preferably 300 ppm or more, more preferably 400 ppm or more with respect to the whole beverage. If ascorbic acids are blended at 100 ppm or more, there is no substantial upper limit to the blending amount, but if the blending amount is too large, the taste of ascorbic acids may affect the flavor of the beverage. The upper limit is about 1000 ppm, preferably about 800 ppm.

(Other preferred features of the tea beverage of the present invention)
Tea raw material tea leaves are from the genus Camellia, such as C.I. sinensis, C.I. It is obtained by making tea from assamica or hybrids thereof. The green tea leaves, oolong tea leaves, and black tea leaves that have been processed into rough tea for tea can be used as the raw tea regardless of tea type. However, it is preferable to use varieties containing a large amount of incense. Further, different varieties may be blended and used, or finished tea can be used.

  In addition, the tea beverage of the present invention preferably contains oolong tea leaves containing a large amount of fragrance, and preferably contains an extract of large red rice cake. In particular, oolong tea beverages using only large red rice cake as a raw tea leaf are characterized by having a light brown color, a rich, strong flower fragrance and a crisp taste. Most conventional oolong tea beverages have a liquid color of tea and a strong and refreshing incense, and a liquid color of yellowish green and the scent of which has a green incense but a floral incense but tastes close to green tea. Therefore, it can be said that the oolong tea beverage using only the large red rice cake is a novel beverage in both liquid color and flavor. In particular, when it is filled in a transparent container (for example, a bottle or a plastic bottle), it can be provided as a fresh beverage. Specifically, the oolong tea beverage has an absorbance (OD420) in the brown region (420 nm) of about 0.55 to 0.85, preferably about 0.60 to 0.80.

  Daikuyu is the origin of oolong tea that is widely drunk in Japan, and it is a tea leaf varieties that is particularly well-known and called "Cao" among the "Wuyi Iwacha" produced in Fujian, Wuyi Mountain and its suburbs. . Its taste is called “Iro-Ryo” and is characterized by a rock-like powerful, deeply balanced flavor and a lingering scent like a flower. As the large red rice cake, tea leaves that have undergone rough tea processing may be used, or commercially available tea leaves that have been finished may be used.

  Although not limited, in the tea beverage of the present invention, the amount of non-polymerized catechin is preferably controlled so that the amount of non-polymerized catechin is 500 ppm or less, preferably 450 ppm or less. This is because non-polymerized catechin is a component exhibiting astringency, and when the content is increased, the astringency of the beverage becomes stronger, and the characteristic gorgeous aroma of phototrienol may be affected. In addition, the non-polymerized catechin in the present specification is a general term for catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, and epicatechin are rate, gallocatechin gallate, and epigallocatechin gallate.

  Furthermore, when the tea beverage of the present invention contains the following fragrance components in addition to phototrienol, the floral incense is strengthened additively or synergistically, resulting in a beverage with better palatability. Examples of the aroma component include linalool and nerolidol. Linalool is a component having a refreshing sweet scent like lily of the valley, and is also a component that is often contained in green tea. Nerolidol is an apple-like bluish, fresh, sweet scented ingredient.

  In particular, the beverage of the present invention is preferably a tea beverage from the viewpoint of aroma, and more preferably a oolong tea beverage in which aroma is regarded as important as a factor of deliciousness. However, in the beverage containing phototrienol, the finding that a new technical problem that phototrienol is reduced during heat sterilization can be solved by blending ascorbic acids has been found for the first time by the present invention. Therefore, the technical idea of the present invention can be used for any beverages such as tea beverages, soft drinks, sports drinks, nutritional drinks, carbonated beverages, regardless of the type of beverage.

  The technical idea of the present invention of blending ascorbic acids in order to solve the problem of reducing phototrienol during heat sterilization is particularly useful in the production of packaged beverages. Thus, the oolong tea beverage of the present invention is preferably, but not limited to, packaged. The type of container is not limited, and any type of paper pack, can, bottle, plastic bottle, etc. may be used.

Method for Producing Tea Beverage The present invention also provides a method for producing a tea beverage.
The method for producing a tea beverage of the present invention comprises:
The following steps (1) to (4)
(1) A step of extracting tea leaves with hot water at 85 to 94 ° C. for 3 to 5 minutes to obtain an extract containing phototrienol;
(2) adding ascorbic acids to the extract to obtain a preparation;
(3) a step of heat sterilizing the preparation liquid; and (4) a step of filling the sterilization liquid into a container;
including.

  As a method for producing the tea leaves, generally, the raw material leaves are sun-dried and shade-dried (withering), and then the tea leaves are shaken and oxidatively fermented in a bamboo basket or the like, and the oxidative fermentation is about 30% to 70%. At the advanced stage, fermentation is stopped by heat treatment in the kettle, and then twisting, hot air drying, etc. are performed. The raw tea leaves that have undergone the above manufacturing process are collectively referred to as oolong tea, and the varieties include iron kannon, color species, golden katsura, wushuiwa tea and the like.

The tea leaves are selected. The color is brown-brown to brown, and tea leaves having a flowery scent are selected.
According to the study by the present inventors, phototrienol is an aroma component that is generally said to be contained in high-quality oolong tea leaves. Therefore, in a preferred embodiment of the present invention, some or all of the tea leaves are large red rice cakes. When the selected raw tea leaves do not contain phototrienol, you can blend large red yeast rice cakes, or add the mixed red tea leaves extract (including concentrates or purified products) and mix, It can be made into a tea drink with a rich and heavy aroma of phototrienol. Black tea can also be exemplified as a tea leaf containing phototrienol, but its content is low, and when trying to mix a desired amount of phototrienol in the form of an extract, a lot of bitter and astringent ingredients will be mixed. Therefore, a preferred tea leaf containing phototrienol is Daikonji.

  Next, the tea leaves are extracted with hot water by stirring extraction or the like. An organic acid such as sodium ascorbate or an organic acid salt may be added to water at the time of extraction in advance. In the extraction step, the temperature of hot water used for extraction is preferably about 85 ° C to 94 ° C. This is because if the extraction temperature is too low, the aroma components of the raw tea will not be extracted well, and if the extraction temperature is too high, many bitterness components will be extracted. In particular, a hot red water extract of large red potato can be extracted in the above temperature range to obtain an extract containing phototrienol at a high concentration.

  The mixing ratio of tea leaves and warm water is preferably about 1:15 to 1:40, but is not limited to this, and may be adjusted as appropriate according to the type of tea leaves, the temperature of cold water, the flavor of the target tea beverage, and the like. Good.

Next, the obtained extract is cooled and then filtered. As a filtration method, a centrifugal separator, a metal mesh, flannel cloth, diatomaceous earth, a ceramic membrane, or the like is used.
Ascorbic acids are added to the filtrate as necessary to prepare a prepared solution, which is then heat sterilized. Ascorbic acids are added in the preparation solution so as to have a concentration of 100 ppm or more, preferably 300 ppm or more, more preferably 400 ppm or more. The heat sterilization treatment can be performed using a known method. For example, in the case of a can beverage, when the can is filled with a predetermined amount of the above preparation liquid, sterilized by retort (eg, 1.2 mmHg, 121 ° C., 7 minutes), and used as a plastic bottle, paper pack, or bottle beverage Performs, for example, UHT sterilization by holding at 120 to 150 ° C. for 1 to several tens of seconds.

  The oolong tea beverage containing phototrienol obtained in this way is combined with phototrienol and tea-derived components, so that the aroma is more mellow and heavy. Therefore, the phototrienol is preferably blended together with the tea extract. As this method, for example, a method for producing a tea beverage using large red rice cake as a raw tea leaf, or extraction of large red rice cake in a tea leaf extract other than large red rice cake Examples thereof include a method for producing a tea beverage by mixing a liquid (including a concentrate or a purified product). A tea beverage produced using this large red rice cake and containing 10 ppb or more of phototrienol has a rich and heavy aroma, and therefore can be provided as a beverage that can sufficiently enjoy a fragrance without adding a fragrance.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
Example 1. Heat resistance of phototrienol (sample preparation method)
50 g of raw material tea (Mutakeiwa tea; Daikuen) was extracted into 1000 cc of hot water at 90 ° C. with stirring for 5 minutes, and the extract was recovered. The obtained extract was coarsely filtered, cooled to 20 ° C. or lower, filtered by centrifugation, and then vitamin C (VC; L-ascorbic acid) was added to the concentrations shown below. Sodium bicarbonate was added to adjust the pH of the solution to about 6.0. After water was added to a drinking concentration of about BX0.3, 190 g cans were hot-packed, and samples 2 to 4 were sterilized by retort at 125 ° C. for 5 minutes.

Sample 10 ppm (unsterilized)
Sample 2 0ppm (sterilization)
Sample 3 400ppm (sterilization)
Sample 4 4000ppm (sterilization)
(Quantification of phototrienol)
For samples 1 to 4, the phototrienol content was measured by the following method. In addition, what was synthesize | combined by the well-known synthesis | combining method (phototrienol 0.1% containing alcohol) was used for the standard substance of a phototrienol.

<Pretreatment of sample>
A sample (20 mL) was adsorbed on Extrelut 20, and aroma components were extracted with 60 mL of dichloromethane, and concentrated under reduced pressure to 1 mL under 35 ° C.-450 mmHg.

<GC equipment and analysis conditions>
・ Model: Agilent 6890N (GC) +5973 (MS)
・ Column: HP-INNOWAX (30m × 0.25mm × 0.5μm)
・ Column temperature: 40 ℃ (5min) -10 ℃ / min temperature rise -250 ℃ (40min)
・ Inlet temperature: 250 ℃
・ Injection volume: 1μL
Carrier gas: He (1.2 mL / min constant flow rate)
・ Injection method: Pulsed splitless
Photoeliinol was 20 ppb in Sample 1 (unsterilized). The photoeliinol content of samples 2 to 4 was calculated as the remaining amount when the photoeliinol content of sample 1 (unsterilized) was 100%. The result is shown in FIG. As is clear from FIG. 1, phototrienol lacked heat resistance and decreased by 47% by sterilization treatment, but by adding 400 ppm or more of ascorbic acid, the decrease could be remarkably suppressed. Although it evaluated after drinking, all of Samples 1-4 had a rich, strong and strong scent and a crisp taste. In particular, Sample 1 and Samples 3 and 4 had a remarkably rich floral scent.

Samples 1 to 4 were all oolong tea drinks with a light brown color. When the absorbance (OD420) in this brown region (420 nm) was measured by absorbance (Shimadzu Corporation, UV-1600), it was about 0.65 to 0.70.

Example 2 Manufacturing raw material tea of oolong tea beverage (bamboo rock tea; Daikuen) 50 g of hot water at 90 ° C. was extracted with stirring for 5 minutes, and the extract was recovered. The obtained extract was coarsely filtered, cooled to 20 ° C. or lower, filtered by centrifugation, adjusted to pH 6.0 by adding VC and sodium bicarbonate, and at the drinking concentration of BX0.3. Water was added to a degree, sterilized at 140 ° C. for 15 seconds and filled into a bottle at 82 ° C. to obtain a oolong tea beverage.

About the obtained oolong tea drink, while analyzing the non-polymerized catechin content by the following method, the flavor of the oolong tea drink was evaluated.
(Taste component analysis conditions)
Non-polymerized catechin: Measured by HPLC according to the method of Goto et al. (T. Goto, Y. Yoshida, M. kiso and H. Nagashima, Journal of Chromatography A, 749 (1996) 295-299).

(sensory evaluation)
Evaluation of the aroma and taste of the beverage was conducted by three panelists. The evaluation criteria were as follows, and the total of the two types of evaluation points was taken as the overall evaluation point.

<Hanaka>
5: Feel extremely strong 4: Feel strong 3: Feel moderately 2: Feel weak 1: Do not feel <taste>
5: A little bit of astringency 4: A little bit of astringency 3: A strong feeling of astringency 2: A lot of astringency: 1: Astringency is extremely strong, I feel irritation Comparative Example 1-5 is used as a control Manufactured.

Comparative Example 1
Oolong tea drinks were obtained and evaluated in the same manner as in Example 2 except that raw material tea (Iron Kannon) was used instead of raw material tea (Wuyi Rock Tea; Daikuen).

Comparative Example 2
Example 2 and oolong tea beverage were obtained and evaluated using raw material tea (narcissus) instead of raw material tea (Wuyi Rock Tea; Daikuen).

Comparative Example 3
The hot water temperature at the time of extraction was changed to 80 ° C., and Example 2 and oolong tea beverage were obtained and evaluated.
Comparative Example 4
The hot water temperature at the time of extraction was changed to 95 ° C., and Example 2 and oolong tea beverage were obtained and evaluated.

Comparative Example 5
Example 2 and oolong tea beverage were obtained and evaluated by changing the weight of the raw material tea (Mutakeiwa tea; Daikuen) from 50 g to 65 g.

  Table 1 shows the evaluation results of Example 2 and Comparative Examples 1 to 5.

  From the results of Example 2 and Comparative Examples 3 and 4, a temperature higher than 80 ° C. is good for extracting flower incense at a high concentration, and a temperature lower than 95 ° C. is required for a delicious tea beverage. It turns out that it is preferable. This temperature is considered to be about 85 ° C to 94 ° C.

  Moreover, from the results of Example 2 and Comparative Examples 1 and 2, it can be seen that the flower scent becomes stronger when Daikuho is used as the raw tea. As a result of quantifying photoeliinol in the same manner as in Example 1, 18 ppb of phototrienol was contained in Example 2 (Mutake Iwacha; Daikoji extract). On the other hand, no photoeliinol was detected in the beverages of Comparative Examples 1 and 2. A strong flower fragrance (rich and heavy flower fragrance) is considered to be derived from photoeliinol.

From these results, a rich tea fragrance containing 10 ppb or more of phototrienol and a good taste (especially oolong tea drink) are preferably
(1) A step of extracting a raw tea leaf containing (Mubuiwa tea; Daikuen) with hot water at 85 to 94 ° C. for 3 to 5 minutes to obtain an extract containing phototrienol;
(2) A step of adding 100 ppm or more of ascorbic acid to the extract to obtain a preparation solution;
(3) a step of heat sterilizing the preparation liquid; and (4) a step of filling the sterilization liquid into a container;
It can be said that it can be manufactured by a process including

In the case of Example 2, the content of non-polymerized catechin was 430 ppm. However, in Comparative Example 5, when the tea leaf was changed to 65 g, the content of non-polymerized catechin was 550 ppm. As a result, in Comparative Example 5, the astringent feeling became strong and felt strongly, and the taste decreased. Therefore, the tea beverage of the present invention preferably has a non-polymerized catechin content of 500 ppm or less.

Example 3 FIG. Analysis of ascorbic acid content (sample preparation method)
50 g of tea leaves (Mutakeiwa tea; Daikuen) were extracted with 1000 cc, 90 ° C. hot water for 5 minutes, and after cooling, centrifuged and filtered. After the extract was made up to 4000 L, VC was added to the lower concentration, and sodium bicarbonate was added to adjust the pH of each sample to be the same as Sample 1 (control).

Sample 1 400ppm
Sample 2 0ppm
Sample 3 50ppm
Sample 4 100ppm
Sample 5 800ppm
Sample 6 1000ppm
Thereafter, the 190 g can was filled in a hot pack and sterilized by retort at 125 ° C. for 5 minutes.
(sensory evaluation)
Sensory evaluation was performed by three panelists on the flavor of the obtained tea beverage (oolong tea beverage).

  The results are shown in Table 2. It was confirmed that the fragrance derived from phototrienol was retained by adding VC of 100 ppm or more. Moreover, when adjusting pH of the tea drink which added VC using baking soda, when the addition amount of VC increases, the addition amount of baking soda will also increase in connection with it, and it comes to show salty taste and bitterness. From this, it was found that the preferable amount of VC is 100 to 800 ppm.

FIG. 1 shows the heat resistance of phototrienol and the effect of adding VC.

Claims (3)

Following formula (1)
A tea beverage containing 3,7-dimethylocta-1,5,7-trien-3-ol, ascorbic acid, an extract of large red potato , and non-polymerized catechins derived from
Containing 3,7-dimethylocta-1,5,7-trien-3-ol at 10 ppb or more, ascorbic acids at 100 ppm to 800 ppm, and non-polymerized catechins at 500 ppm or less,
The tea beverage.   The tea beverage according to claim 1, wherein a part or all of the raw tea leaves are oolong tea leaves. The following steps (1) to (4)
(1) Tea leaves are extracted with hot water at 85 to 94 ° C. for 3 to 5 minutes, 3,7-dimethylocta-1,5,7-trien-3-ol is 10 ppb or more, and non-polymerized catechins are 500 ppm or less. Obtaining an extract comprising:
(2) A step of adding 100 ppm to 800 ppm of ascorbic acid to the extract to obtain a preparation;
(3) a step of heat sterilizing the preparation liquid; and (4) a step of filling the sterilization liquid into a container;
A method for producing a tea beverage, comprising:
Part of the tea leaves or the whole Ri large red Hou der,
3,7-dimethylocta-1,5,7-trien-3-ol is derived from Daikon- an
The manufacturing method.