JP6061314B2 - Container-packed jasmine tea beverage for warming sale and method for producing the same - Google Patents

Description

The present invention relates to a container-packed beverage for warm sale of jasmine tea extracted from tea leaves infused with the aroma of jasmine flowers, particularly pine (flower) flowers, a method for producing the same, and a method for improving the flavor of the jasmine tea beverages It is invention regarding.

In recent years, a variety of soft drink products have been distributed, and a wide variety of tea drinks including green tea drinks, black tea drinks, and oolong tea drinks are on the market, and the variations are expanding year by year. .
Among them, in addition to common tea-based beverages such as green tea, black tea, and oolong tea extracted only from tea leaves, mixed with roasted grains such as brown rice and black beans, flavored tea flavored with fruit flavors, etc. There are also a variety of flavors in the market, and there are various types of so-called flower teas that are scented with incense such as jasmine, cinnamon, and rose in addition to various fruits. Among them, jasmine tea is popular today. Is one of the most flavored teas.

Jasmine tea is extracted with hot water after or during a meal with a lot of oil, such as Chinese food, in order to erase the smell of oil and flavored vegetables from the fresh and sweet flower fragrance and refresh the mouth. It was common to drink things hot.
Therefore, although a scent with a strong flower scent and a heavy body feeling and a drinkable response have been preferred, in recent years there is also a jasmine tea beverage provided in the form of a packaged beverage. Particularly in recent years, hot beverages that are warmed and sold in winter are becoming standard. When hot selling packaged jasmine tea beverages, there are many scenes that are purchased for the purpose of drinking alone, for example, when it is desired to relax rather than drinking with a meal with a lot of oil as described above. In the case of such single drinking, ordinary jasmine tea may feel too heavy and persistent, and may be tired during drinking.

As a knowledge about jasmine tea drinks drunk in a cold state, jasmine tea drinks containing linalool, methylanthranilate, and benzyl alcohol and adjusting the ratio thereof to a predetermined range have been proposed (Patent Document 1). .
However, there is still room for improvement with respect to packaged jasmine tea beverages for warm sales.

JP 2010-000049 A

The present invention is a warming suitable for single drinking that is not too heavy, has a persistent and moderate concentration feeling and umami, and has a refreshing sweet flavor when drinking in a heated temperature range. The object is to provide a jasmine tea beverage suitable as a packaged beverage for sale.

As a means for solving the above-mentioned problem, the ratio of the basic amino acid content to the total amino acid content (mg / 100 g) in the beverage liquid is predetermined while adjusting the basic amino acid content in the beverage liquid to a predetermined range. Even if it is a container-packed beverage for warming sales, the jasmine is suitable for single drinks, with a persistent and moderate concentration and umami, and a refreshing sweet flavor. I found out that tea can be obtained.

That is, the present invention is as follows.
(1) The basic amino acid content A in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content B relative to the total amino acid content B (mg / 100 g) in the beverage is A jasmine tea beverage, wherein the ratio [A / B] of the amino acid content is 0.030 or more and 0.100 or less.
(2) The jasmine tea drink according to 1, wherein the basic amino acid is arginine.
(3) The jasmine tea drink according to 1 or 2, wherein the amino acid is aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine and theanine.
(4) The content C of gallic acid in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the content D of catechins in the beverage with respect to the gallic acid D (mg / 100 g) Content ratio [D / C] is 30.00 or more and 110.00 or less, Jasmine tea drink of any one of 1-3 characterized by the above-mentioned.
(5) The basic amino acid content A in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content B relative to the total amino acid content B (mg / 100 g) in the beverage is A method for producing a jasmine tea beverage, wherein the ratio [A / B] of the amino acid content is adjusted to 0.030 or more and 0.100 or less.
(6) The basic amino acid content A in the beverage liquid is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content B relative to the total amino acid content B (mg / 100 g) in the beverage liquid A method for adjusting the flavor of a jasmine tea beverage, wherein the ratio [A / B] of the amino acid content is adjusted to 0.030 or more and 0.100 or less.

According to the present invention, jasmine suitable for single drinks, having a persistent and moderate concentration and umami, and having a good flavor balance with a refreshing sweet taste even when used as a packaged beverage for warm sale A tea drink can be obtained.

Although the form for implementing this invention is explained in full detail below, unless it deviates from the technical scope of this invention, it is also possible to select well-known methods other than embodiment shown below suitably.

(Jasmine tea)
Jasmine used in jasmine tea is a general term for plants of the genus Sossium (Jasminum), and about 300 species are known in the world. For example, Jasminum beesianum, Jasminum floridum, Jasminum grandiflorum, Jasminum humile, Jasminum humile var. Glabrum, Jasminum voile. Jasminum nudiflorum, Jasminum marianum, Jasminum mesnyi, Borneo, Jasminum multiflorum, Jasminum nervosum var. Elegans, Jasminum nuidum, um ), Jasminum polyanthum, pine (Jasminum sambac), and Okinawa mink (Jasminum sinense).
In this embodiment, jasmine tea is a general term for tea leaves that have been scented with the above-mentioned scented scent genus. The flavoring of jasmine tea has traditionally been performed by mixing flower buds with tea leaves and scented, but it does not matter how to scent the spider-like scent genus, such as by adding a fragrance. To do.
As the raw tea leaves, green tea, oolong tea (semi-fermented tea), white tea (weakly fermented tea) and the like can be selected, including those in which petals are mixed with tea leaves.

(Tea leaf ingredients)
In the present embodiment, the raw tea leaves are not particularly limited in form and type as long as the requirements of the present invention are satisfied. For example, in the case of green tea, steamed tea, sencha, jade green tea, kettle roasted tea, roasted tea, bancha, willow, Chinese green tea, etc. broadly encompassed teas classified as non-fermented tea, and blended two or more Is also included.
Furthermore, the same applies to semi-fermented teas such as Oolong tea and weakly fermented teas such as white tea, and the form of the tea leaves themselves is not limited. Further, the degree of drying and roasting strength are not questioned.
In addition, flavors other than the genus Solanum may be added separately, but in order to exert the effects of the present invention remarkably, it is desirable that a flavor other than the genus Solanum is not flavored.

(Jasmine tea drink)
In this embodiment, the jasmine tea beverage refers to a liquid whose main component is an extract obtained by extracting the above-mentioned jasmine tea with water or hot water at a predetermined temperature. It is in the form of a beverage.
The jasmine tea beverage of the present invention is for warm sales. The term “warming sale” means that the product is stored in a heater such as a warmer and is provided in a temperature range of 40 ° C. to 80 ° C., preferably 50 ° C. to 70 ° C. It is meant to be manufactured.
In addition, the said extract may mix the extract of multiple types of jasmine tea, and may concentrate or dilute as needed.

(Basic amino acids)
In the jasmine tea beverage of the present invention, the basic amino acid content A (mg / 100 g) in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less. Thereby, bitterness can be suppressed, and jasmine tea having a persistent and mellow flavor can be produced. In order to exhibit this characteristic more, the basic amino acid content is 0.25 mg / 100 g or more and 0.75 mg / 100 g or less, preferably 0.28 mg / 100 g or more and 0.68 mg / 100 g or less, more preferably 0.32 mg. / 100g to 0.50mg / 100g or less.
In the present invention, the basic amino acid is not particularly limited as long as it is a basic amino acid, and may be selected from either an essential amino acid or a non-essential amino acid. In the present invention, one type of basic amino acid may be used alone, or two or more types may be used in combination.
Examples of basic amino acids that are preferably used in the present invention include arginine, histidine, citrulline, lysine, and γ-aminobutyric acid (GABA). Most preferably, arginine is used as the basic amino acid. The basic amino acid content can be measured by high performance liquid chromatography (HPLC).
The basic amino acid content can be adjusted by selecting the extraction time and use site of the raw tea, the extraction temperature at the time of tea leaf extraction, the time and timing of stirring extraction, and the immersion time in immersion extraction. .

(Total amino acid content)
In the jasmine tea beverage of the present invention, the total amino acid content B (mg / 100 g) in the beverage is 2.5 mg / 100 g or more and 15.0 mg / 100 g or less. Thereby, it is possible to produce jasmine tea having a mellow and moderate flavor without being too persistent. In order to exert this feature more, the total amino acid content is 5.0 mg / 100 g or more and 12.0 mg / 100 g or less, preferably 6.0 mg / 100 g or more and 11.0 mg / 100 g or less, more preferably 7.0 mg / 100 g or less. Adjust to 100 g or more and 10.0 mg / 100 g or less.
In the present invention, the total amino acid content means the total amount of amino acids contained in the beverage, and there is no particular limitation on the amino acid. For example, valine, leucine, isoleucine, alanine, arginine, glutamine, lysine , One or more free amino acids selected from aspartic acid, glutamic acid, proline, cysteine, threonine, methionine, histidine, phenylalanine, tyrosine, tryptophan, asparagine, glycine, serine, as well as γ-aminobutyric acid (GABA) and theanine And amino acids other than α-amino acids and amino acid derivatives.
Preferably, for example, it contains aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine and theanine. The total amino acid content can be measured by high performance liquid chromatography (HPLC).
The total amino acid content can be adjusted by selecting the plucking period of the raw tea, shape processing such as heating (drying or roasting) or crushing, as well as the temperature during extraction and the time for stirring extraction In addition, the timing of stirring and immersion extraction can be adjusted by the immersion time.

(Ratio of basic amino acid content A (mg / 100 g) to total amino acid content B (mg / 100 g) in the beverage [A / B])
In the jasmine tea beverage of the present invention, when the basic amino acid content is A (mg / 100 g) and the total amino acid content (mg / 100 g) in the beverage is B, the total amino acid content in the beverage The ratio [A / B] of the basic amino acid content A to B is 0.030 or more and 0.100 or less. Thereby, it is possible to produce jasmine tea having an appropriate concentration feeling and umami, and having a refreshing sweet taste balance. In order to exhibit this feature more, [A / B] is adjusted to 0.032 or more and 0.095 or less, preferably 0.034 or more and 0.080 or less, and more preferably 0.036 or more and 0.060 or less. .

(Gallic acid)
In the jasmine tea beverage of the present invention, the gallic acid content C (mg / 100 g) in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less. As a result, it is possible to produce jasmine tea that does not interfere with the fragrance of the top without having too little or too much lingering taste. In order to exhibit this characteristic more, the gallic acid content is 0.25 mg / 100 g or more and 0.90 mg / 100 g or less, preferably 0.28 mg / 100 g or more and 0.75 mg / 100 g or less, 0.30 mg / 100 g or more and 0 Adjust to .52 mg / 100 g or less.
Gallic acid is the common name for 3,4,5-trihydroxybenzenecarboxylic acid. In order to adjust the gallic acid concentration to the above range, a simple substance can be added, or it can be adjusted as appropriate by roasting or extraction conditions, in addition to adjustment by a tea leaf wilt (fermentation) process or a heating process called blue killing. . The gallic acid content can be measured by high performance liquid chromatography (HPLC).

(Catechin)
In the present invention, catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg). ) And epigallocatechin gallate (EGCg), a total of eight catechins, and the concentration of catechins refers to the total concentration of the eight catechins.
In the present embodiment, the concentration D (mg / 100 g) of catechins is 18.0 mg / 100 g or more and 60.0 mg / 100 g or less, and 22.0 mg / 100 g or more and 55.0 mg / 100 g or less. 30.0 mg / 100 g or more and 50.0 mg / 100 g or less is more desirable, and 32.0 mg / 100 g or more and 48.0 mg / 100 g or less is further desirable.
When the total concentration of catechins is less than 18.0 mg / 100 g, the fragrance has no sharpness. When it exceeds 60.0 mg / 100 g, the fragrance of the top is improved, but the strength of the taste is fragrant. It will be obstructed.
In addition, in order to adjust the density | concentration of catechins, in addition to extraction conditions, especially extraction temperature and a water addition rate, in kneader type | mold extraction, it can adjust with the strength of stirring.
Since catechins are easily extracted at higher temperatures, the amount of catechins to be extracted can be arbitrarily adjusted depending on the amount of tea leaves and the like by adjusting the temperature of hot water used during extraction and the length of extraction time.
It is also possible to adjust by directly adding catechins, but since the balance as a tea beverage may be lost, in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is more desirable to adjust by adding tea extract. Catechins can be measured by high performance liquid chromatography (HPLC).

(Content ratio [D / C] of catechin content D (mg / 100 g) in the beverage to the content C (mg / 100 g) of gallic acid in the beverage)
In the jasmine tea beverage of the present invention, when the gallic acid content is C (mg / 100 g) and the catechins content (mg / 100 g) in the beverage is D, the beverage against gallic acid in the beverage The content ratio [D / C] of the catechin content D (mg / 100 g) in the liquid is 30.00 or more and 110.00 or less. Thereby, jasmine tea with improved fragrance and moderate refreshment can be produced. [D / C] is adjusted to 47.00 or more and 100.00 or less, preferably 53.00 or more and 98.00 or less, and more preferably 61.00 or more and 94.00 or less in order to exhibit this feature more. .

(PH)
In this embodiment, the pH of the beverage is desirably 5.0 to 7.0 at 20 ° C., more desirably 5.0 to 6.4, and 6.0 to 6. 4 is more desirable. The pH can be measured with a Horiba F-52 type tabletop pH meter.

(container)
The container filled with the jasmine tea beverage of the present invention is not particularly limited, and for example, plastic bottles (so-called PET bottles), metal cans such as steel and aluminum, bottles, paper containers, etc. can be used. A transparent container such as a PET bottle can be desirably used.

(Production method)
The jasmine tea beverage of the present invention, for example, together with the selection of tea leaf ingredients, the tea leaf drying (fired) processing and extraction conditions are adjusted appropriately, or basic amino acids, amino acids, gallic acid, catechins alone are added at the time of preparation. As appropriate, the basic amino acid content A in the beverage liquid is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content B in the beverage liquid is B (mg / 100 g). After the ratio [A / B] of the amino acid content is adjusted to 0.030 or more and 0.100 or less, it can be produced by filling the container and performing heat sterilization treatment. However, the manufacturing method of the jasmine tea drink of this invention is not limited to these.

Examples of the present invention will be described below, but the present invention is not limited to the examples described below.

(Measurement method of each component)
As a method for measuring each component, a known method can be appropriately used. For example, the following measurement methods can be used.

<Basic amino acid and total amino acid content>
High performance liquid chromatography (HPLC) was operated under the following conditions using an Alliance system (manufactured by Waters Co., Ltd.), and quantitatively measured by a calibration curve method.
Sample adjustment method:
An appropriate amount of the sample was weighed, diluted with distilled water, filtered and used for analysis.
HPLC measurement conditions:
Column: XBridge Shield RP18 3.0 × 100 mm
Temperature: 40 ° C
Injection volume: 5 μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: Acetonitrile detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: Excitation 335 nm Emission 450 nm (Amino acid, theanine measurement method) Gradient program:
[Start of analysis to 15.0 minutes (A phase: B phase = 90: 10, flow rate 0.46 mL / min)] →
[15.1 minutes to 28.0 minutes (A phase: B phase = 84: 16, flow rate 0.46 mL / min)] →
[28.1 minutes to 31.0 minutes (A phase: B phase = 40: 60, flow rate 0.92 mL / min)] →
[31.1 minutes to 34.0 minutes (A phase: B phase = 90: 10, flow rate 0.92 mL / min)] →
[35.0 minutes to 36.1 minutes (A phase: B phase = 90: 10, flow rate 0.46 mL / min)]

<Gallic acid>
The amount of gallic acid was measured by quantifying by a calibration curve method by operating high performance liquid chromatography (HPLC) under the following conditions using an Alliance system (manufactured by Waters Co., Ltd.).
Column: wakosil 3C18HG φ3.0 × 150 mm (manufactured by Wako Pure Chemical Industries, Ltd.)
Column temperature: 35 ° C
Mobile phase: Phase A 5% acetonitrile (containing 0.1% phosphoric acid)
: B phase 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 0.43 mL / min
Injection volume: 5 μL
Detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: UV272nm
Gradient program:
[Start of analysis-7.0 minutes (A phase: B phase = 96: 4)] →
[7.1 minutes to 12.0 minutes (A phase: B phase = 10: 90, flow rate 0.60 mL / min)] →
[12.1 minutes to 19.0 minutes (A phase: B phase = 96: 4, flow rate 0.60 mL / min)] →
[19.1 minutes to 21.0 minutes (A phase: B phase = 96: 4)]

<Catechins>
The amount of catechins (total of 8 types of catechins) was measured by quantifying by a calibration curve method using high-performance liquid chromatography (HPLC) under the following conditions using an Alliance system (manufactured by Waters Co., Ltd.).
Column: wakosil 3C18HG φ3.0 × 100 mm (Wako Pure Chemical Industries, Ltd.)
Column temperature: 35 ° C
Mobile phase: Phase A 5% acetonitrile (containing 0.1% phosphoric acid)
: B phase 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 0.43 mL / min
Injection volume: 5 μL
Detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: UV272nm
Gradient program:
[Analysis start to 4.67 minutes (A phase: B phase = 96: 4)] →
[16.67 minutes (A phase: B phase = 83: 17)] →
[20.67 minutes to 25.37 minutes (A phase: B phase = 72: 28)] →
[25.47 min to 28.29 min (A phase: B phase = 10: 90, flow rate 0.60 mL / min)] →
[28.39 min to 32.06 min (A phase: B phase = 96: 4, flow rate 0.60 mL / min)] →
[32.14 minutes to 33.69 minutes (A phase: B phase = 96: 4)]

<Manufacturing method of jasmine tea beverage>
A method for adjusting the example sample and the comparative example sample of the jasmine tea beverage shown in this example will be described below.
Each sample shown in this example (Examples 1 to 6 and Comparative Examples 1 to 5) is prepared by mixing jasmine tea extracts A to D shown below alone or in a predetermined ratio, and further known as necessary. It was manufactured by adjusting the content of each component in the drinking liquid by the component adjusting means.

(Extract A)
50 g of jasmine tea leaves (autumn tea) was poured into 1500 ml of warm water (40 ° C.), and immediately after stirring for 30 seconds, the mixture was allowed to stand. Five minutes after the addition, the mixture was filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water to obtain Extract A.

(Extract B)
50 g of jasmine tea leaves (autumn tea) was put into 1500 ml of warm water (65 ° C.), and immediately after stirring for 30 seconds, the mixture was allowed to stand. Three minutes after the addition, the mixture was filtered with an 80 mesh strainer. After cooling to 25 ° C., a catechin preparation (trade name: N Theafranc 90S, manufactured by ITO EN Co., Ltd.) was added to a final concentration of 450 ppm, and the volume was adjusted to 6000 mL with ion-exchanged water to obtain Extract B.

(Extract C)
25 g of jasmine tea leaves (using tea leaves that had been killed within 1 hour after plucking spring tea) were poured into 1500 ml of warm water (70 ° C.), and immediately after stirring for 20 seconds and 2 minutes, the mixture was allowed to stand. Ten minutes after the addition, the mixture was filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water to obtain Extract C.

(Extract D)
25 g of jasmine tea leaves consisting of 20% jasmine tea leaves (spring tea / buds) and 80% jasmine tea leaves (spring tea with wilting) are put into 1500 ml of warm water (70 ° C.) and stirred immediately after 20 seconds. I put it. Ten minutes after the addition, the mixture was filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water to obtain Extract D.

Examples 1 to 6 and Comparative Examples 1 to 5 were prepared as follows using each of the extracts.
For each sample, ascorbic acid was added in an amount equivalent to 400 ppm, sodium bicarbonate was added to adjust the pH after sterilization to 6.2, and ion-exchanged water was added to make up the volume.
The solution was filled in a heat-resistant can container, covered, sterilized by overturning for 30 seconds, sterilized by retort (121 ° C., 9 minutes), and cooled to 20 ° C. to prepare.

Table 1 shows the analysis results of each sample after adjustment.

Example 1
20% of Extract A, 47% of Extract B, and 33% of Extract D were mixed.

(Example 2)
45% of Extract A, 25% of Extract B, and 30% of Extract D were mixed.

Example 3
5% of Extract A, 25% of Extract B, 40% of Extract C, and 30% of Extract D were mixed.

Example 4
50 g of jasmine tea spring tea was soaked and extracted with 1500 ml of warm water (80 ° C.) for 5 minutes and filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water.

(Example 5)
10 g of jasmine tea spring tea and 40 g of jasmine tea autumn tea were blended and pulverized (cut by a No. 6 sieve), poured into 1500 ml of warm water (70 ° C.), immediately stirred for 30 seconds and allowed to stand. The mixture was extracted for 5 minutes from the input, and filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water.

(Example 6)
25 g of jasmine tea spring tea and 25 g of jasmine tea autumn tea were blended, put into 2000 ml of warm water (65 ° C.), immediately stirred for 10 seconds and allowed to stand. The mixture was extracted for 30 minutes from the input, and filtered with an 80 mesh strainer. After cooling to 25 ° C., the volume was adjusted to 6000 mL with ion-exchanged water.

(Comparative Example 1)
Extract A was used at a mass of 100%.

(Comparative Example 2)
Extract B was used at a mass of 100%.

(Comparative Example 3)
Extract C was used at a mass of 100%.

(Comparative Example 4)
Extract D was used at a mass of 100%.

(Comparative Example 5)
90% of Extract B and 10% of Extract D were mixed.

<Sensory evaluation>
About Example 1 thru | or 6 adjusted as mentioned above, and Comparative Examples 1 thru | or 5, it heated by the 60 degreeC thermostat for 2 hours with the can. Just before drinking, it was taken out from the thermostatic chamber, opened and used for drinking, and a sensory evaluation test was carried out according to the following evaluation items.
The sensory evaluation test is performed by entrusting ten experienced panelists to evaluate each item according to the following criteria. The results are shown in Table 1. Here, the symbols in the table are evaluated by a panel (full score of 2), the average value is calculated, and the symbols are used according to the legend.
In addition, the suitability as a product was calculated as an overall evaluation based on each evaluation item, and the average value of each item was calculated and described as a symbol according to the legend.

<Evaluation items>
“Taste” refers to the balance between sweetness and jasmine scent in jasmine tea when put in the mouth.
“Kire” refers to the persistence of the lingering taste that remains in the mouth after swallowing.
“Refreshing” refers to the refreshing feeling of jasmine scent that comes out of the nose at the moment of mouth.
“Scent persistence” refers to the persistence of jasmine scent that is felt in the nasal cavity after swallowing the liquid.

<Evaluation items and symbol legend>
×: 0.0 to 0.5 points: Very unsatisfactory or very strong, lacking in balance Δ: 0.5 to 1.0 points: Slightly superior in strength and balance, suitable for drinking ●: 1.0 to 1.5 points: excellent in strength and balance, suitable for drinking ○: 1.5 to 2.0 points: particularly excellent in strength and balance, more suitable for drinking ◎: 2.0: in strength and balance Best and very suitable for drinking

<Comprehensive evaluation criteria / Legend>
×: 0.0 to 0.5 points: The suitability as a product is inferior Δ: 0.5 to 1.0 points: The suitability as a product is somewhat excellent ●: 1.0 to 1.5 points: Good suitability as a product ○: 1.5 to 2.0 points: Good suitability as a product ◎: 2.0: Best suitability as a product Among the evaluation items If there is at least one x, the overall rating is x

(Discussion)
As a result of sensory evaluation, while adjusting the basic amino acid content in the beverage to 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, the total amino acid content in the beverage in the drinking solution (mg / 100 g ) With respect to the basic amino acid content at a predetermined ratio, it is possible to impart a persistent and moderate concentration feeling and umami, and to further increase the concentration of gallic acid from 0.20 mg / 100 g to 1.00 mg / By adjusting the content ratio of the gallic acid with respect to the total content of catechins to be within a predetermined range, the aroma and moderate refreshing feeling are improved, and the heating sales suitable for single drinking It was confirmed that a jasmine tea beverage suitable as a packaged beverage was obtained.

The present invention can be used in a jasmine tea beverage extracted from tea leaves infused with a fragrance of the genus Solanum, and a method for producing the same, and a method for adjusting the flavor of the jasmine tea beverage.

Claims (4)

The basic amino acid content A in the beverage liquid is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content with respect to the total amino acid content B (mg / 100 g) in the beverage liquid The jasmine tea drink, wherein the ratio [A / B] is 0.030 or more and 0.100 or less. The content C of gallic acid in the beverage is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the content D of catechins in the beverage with respect to gallic acid in the beverage (D
The jasmine tea beverage according to claim 1 , wherein the content ratio [D / C] of mg / 100g) is 30.00 or more and 110.00 or less. The basic amino acid content A in the beverage liquid is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content with respect to the total amino acid content B (mg / 100 g) in the beverage liquid The ratio [A / B] is adjusted to 0.030 or more and 0.100 or less. The basic amino acid content A in the beverage liquid is 0.20 mg / 100 g or more and 1.00 mg / 100 g or less, and the basic amino acid content with respect to the total amino acid content B (mg / 100 g) in the beverage liquid The ratio [A / B] is adjusted to 0.03 or more and 0.100 or less.