JP6150354B2 - Method for producing hesperidin-containing tea beverage composition - Google Patents

Description

The present invention relates to a method for producing a tea beverage composition, and more particularly to a method for producing a tea beverage composition containing hesperidin.

In recent years, various ingredients with physiologically active functions have been used in food and drink due to the increase in health consciousness. For example, many products with physiologically active functions such as specific health foods are distributed and consumed It is widely recognized by people. In addition, with the implementation of the functionality display system in the future, it is considered that interest in bioactive functions will increase further, and the products corresponding to this will increase.

In addition to foods for specified health use, recommended intakes are also set for drinks that comply with the newly implemented functional labeling system, since specific components can sufficiently exhibit physiologically active functions.
For this reason, selecting the kind of drink and adjusting its taste so that the specific component can be easily ingested in the following is an extremely important study subject for each beverage manufacturer. In general, since physiologically active substances are mostly derived from animals and plants, many of them have odor and taste unsuitable for drinking. Therefore, it is technically difficult to reduce the odor or mask it so as not to be detected without affecting the taste of the base beverage.
Although glucosyl hesperidin, which is a physiologically active functional ingredient used in the present invention and has a physiological activity such as the degradation of blood neutral fat, is a known substance, the provided preparation has a strong chemical odor. However, it was difficult to continuously take a predetermined amount or more.
Therefore, beverages containing these physiologically active substances that have been put on the market so far are blended with fruit juices and fragrances, etc., and are masked for their unique odors and in the form of carbonated drinks to mask taste Most are things. However, as beverages in the form of RTD (Ready to Drink), soft drinks and carbonated drinks with high sweetness are very difficult to ingest in a predetermined amount every day, and their flavors are also normal drinks and carbonates that do not contain physiologically active substances. Compared to beverages, it was never satisfactory.

On the other hand, as drinks with many drinking opportunities in daily life, water-fast drinks such as green tea and barley tea as RTD (Ready to Drink) beverages can be cited. Since these tea beverage compositions are fast-drying beverages, they are drunk on a daily basis with a high frequency, and a predetermined amount can be taken every day very easily and naturally. Therefore, by adding a physiologically active substance such as glucosyl hesperidin to a detersive beverage such as water or a tea beverage composition, it is possible to easily ingest the physiologically active ingredient regardless of drinking scene, gender and age. It becomes. However, as described above, physiologically active substances, particularly glucosyl hesperidin, have a specific odor, and when added to a tea beverage composition with a delicate flavor, the odor can be masked without affecting the flavor. It was difficult.

The flavor of tea beverage compositions such as green tea and barley tea beverages is very delicate, so that a certain aroma can be given so that a sufficient drinking response and finish can be felt while suppressing the odor of bioactive substances. Designing flavors so as to provide a suitable balance of taste while ensuring high technical hurdles was extremely high.

Various attempts have been proposed to date regarding the flavor of tea beverage compositions to which glucosyl hesperidin has been added.
For example, Patent Document 1 discloses a “packaged beverage containing catechins, (A) 0.05 to 0.5 mass% of non-polymer catechins, and (B) enzyme-treated hesperidin 0.001 to 0.001. 1.0% by mass and (H) caffeine is contained, the content weight ratio [(A) / (F)] is 0.2 to 1.0, and [(B) / (F)] is 0.001. To 0.5, [(H) / (A)] is 0.0001 to 0.104, and the non-epimeric ratio of non-polymer catechins is 5 to 20% by mass ” The invention is disclosed.
The invention according to Patent Document 1 has the above-described configuration, so that the bitter taste derived from gallate-type catechins is suppressed even in a container-packed green tea beverage containing a high concentration of non-polymer catechins and excellent in long-term storage A green tea beverage can be provided.

For example, Patent Document 2 discloses a hesperidin-containing beverage containing 0.005 to 0.015% by weight of water-soluble hesperidin and further containing 1 to 3% by weight of trehalose.

However, the invention according to Patent Document 1 is a green tea beverage containing a high concentration of non-polymerized catechin, and it is difficult to take a predetermined amount every day, and the physiologically active function of hesperidin, which is a physiologically active substance, and It has not been studied as a problem to be solved by masking the specific odor possessed by hesperidin itself. In addition, the invention according to Patent Document 2 has trehalose or nigerooligosaccharide added for masking the odor of hesperidin, and cannot be applied as it is to a tea beverage composition having a delicate flavor. .
Therefore, as in the invention of the present application, in order to realize a thirstable beverage in which the odor of glucosyl hesperidin is suppressed and the drink can be felt with a certain aroma, none of the inventions related to the above patent documents is possible. Met.
In addition to the patent literature, the technical problem of developing a beverage having such characteristics is not recognized, and specific knowledge about a method for solving this technical problem, and for evaluating this Indicators have never been proposed by those skilled in the art.
Furthermore, although the knowledge about masking after the addition of hesperidin, that is, making the odor of hesperidin undetectable with other components is also disclosed to some extent in the above patent document, To date, no method has been proposed for producing a tea beverage composition having a process for reducing the odor itself.

JP 2009-055905 A JP 2006-67946 A

The present invention particularly relates to a method for producing a tea beverage composition and a tea beverage composition in which a odor caused by the addition of hesperidin is suppressed in a fast-drying beverage that is drunk daily and relatively easy to take a predetermined amount every day. It aims at providing the odor removal method of a thing.

As a result of earnest research on methods for effectively suppressing the odor peculiar to hesperidin, the inventors of the present application heated an aqueous solution of hesperidin at a predetermined temperature before being added to the tea beverage liquid in the production process of the tea beverage composition. Ingredients that can improve the taste of the tea beverage composition when added to the tea beverage composition by removing only the components causing the off-flavor of hesperidin by including the odor removal step of removing a specific odor component It has been found that only so-called savory ingredients can be selectively reflected in beverages.
Moreover, after adding to a tea drink liquid, it discovered that the tea drink composition which suppresses this effectively when a strange odor generate | occur | produces later and can taste a further favorable flavor is obtained.

That is, the present invention has the following configuration.
(1) A method for producing a tea beverage composition containing hesperidin, wherein the aqueous solution of hesperidin is heated at a predetermined temperature to remove a specific odor component, and the aqueous hesperidin solution after the odor removing step The manufacturing method of the tea beverage composition characterized by including the process of adding.
(2) The method for producing a tea beverage composition according to (1), wherein the odor removing step includes a taste adjusting step including a heating step of heating the hesperidin aqueous solution at 70 to 130 ° C. for 10 seconds to 20 minutes. .
(3) The tea beverage composition according to (2), further comprising a taste adjusting step for adjusting the ratio of the taste component in the hesperidin aqueous solution obtained by the taste adjusting step and the taste component in the beverage liquid. Manufacturing method.
(4) The tea beverage composition according to (2) or (3), wherein the taste adjusting step further comprises a pH adjusting step for adjusting the pH of the hesperidin aqueous solution and a filtration step for adsorbing and filtering the hesperidin aqueous solution. Manufacturing method.
(5) In the said pH adjustment process, pH is adjusted to 4.0-7.0, The manufacturing method of the tea beverage composition of (4) characterized by the above-mentioned.
(6) The method for producing a tea beverage composition according to (4), wherein the adsorbent in the filtration step is activated carbon.
(7) The nourishing components are vinyl guaiacol and anisaldehyde, and the ratio of vinyl guaiacol to the anisaldehyde (vinyl guaiacol / anisaldehyde) is adjusted to 0.1 to 30.0 ( The method for producing a tea beverage composition according to any one of 2) to (6).
(8) The tea beverage composition is a green tea beverage, and the taste adjusting step determines a ratio of total taste ingredients to taste ingredients composed of sugars and sweet amino acids in the beverage (total taste ingredients / tasting ingredients). It is a process adjusted to 0.70-15.00, The manufacturing method of the tea beverage composition of any one of (3)-(7) characterized by the above-mentioned.
(9) The tea beverage composition is a barley tea beverage, and the taste adjustment step sets the ratio of the total taste component to the taste component comprising sugar and starch in the beverage (total taste component / tasting component) to 0. The method for producing a tea beverage composition according to any one of (3) to (7), which is an adjustment step from 0.03 to 4.00.
(10) The tea beverage composition is instant green tea, and the taste adjustment step is a ratio of the total taste component to the taste component composed of sugars and sweet amino acids in the instant green tea (total taste component / tasting component) ) Is adjusted to 0.70 to 15.00, The method for producing a tea beverage composition according to any one of (3) to (7).
(11) The tea beverage composition is instant barley tea, and the taste adjustment step is a ratio of total taste ingredients to taste ingredients comprising sugars and starch in the instant wheat tea (total taste ingredients / tasting ingredients) Is adjusted to 0.03-4.00, The manufacturing method of the tea beverage composition of any one of (3)-(7) characterized by the above-mentioned.
(12) A tea beverage composition produced by the method according to any one of (1) to (11).
(13) A flavor improving method for a tea beverage composition containing hesperidin, wherein the aqueous solution of hesperidin is heated at a predetermined temperature to remove a specific odor component, and the hesperidin after the odor removing step A method for improving the flavor of a tea beverage composition, comprising a step of adding an aqueous solution.
(14) A method for removing odors of hesperidin to be added to a tea beverage composition, a pH adjusting step for adjusting an aqueous solution of hesperidin to pH 4.0 to 7.0, and heating the hesperidin aqueous solution to 70 to 130 ° C A method for removing odors of hesperidin for addition to a tea beverage composition, comprising: a heating step, a pH adjusting step, and a filtration step of adsorbing and filtering a specific odor component generated by the heating step.

The invention of the present application has the above-described configuration, so that the masking of odor caused by hesperidin, which is a physiologically active substance, is more effectively exhibited, and the odor peculiar to the physiologically active substance is efficiently suppressed, and further better. The manufacturing method of the tea beverage composition which can taste a flavor, and the odor removal method of a tea beverage composition can be provided.

The form for carrying out the tea beverage composition according to the present invention will be specifically described in detail below, but as long as it does not depart from the technical scope of the present invention, a known technique other than the embodiment shown below is appropriately selected. It is also possible.

(Tea beverage composition)
The tea beverage composition in the present invention refers to tea beverages in general, and the form is particularly limited as long as the main ingredient is an extract obtained by extracting tea leaves such as green tea, barley tea, black tea, and blends. Not. For example, RTD container-packed beverages such as green tea beverages and barley tea beverages, and instant teas with high convenience such as instant green tea and instant barley teas may be mentioned.

(Method for producing tea beverage composition)
The method for producing a tea beverage composition in the present invention is a method for producing an instant tea comprising a beverage filled in a container or a package using an extract obtained by extracting tea leaves such as green tea and barley tea as a main raw material. is there.
Beverages filled in containers or instant teas packed, for example, liquids consisting only of an extract obtained by extracting raw tea leaves, liquids obtained by concentrating or diluting the extract, or different concentrations or different Examples include a liquid in which extracts extracted from different types of tea leaves are mixed at a predetermined ratio, and a liquid in which an additive is added to any of these liquids.
The main raw material indicates that the blending ratio is at least 50%.

(Odor removal process)
In the present invention, the odor removal step is to remove only components that cause solubilized water-soluble hesperidin-specific chemical odor and improve the taste of the tea beverage composition when added to the tea beverage composition. This is a method in which only the so-called savory component remains. By the odor removing method of the present invention, it is possible to obtain hesperidin which is most suitable for addition to a depleting beverage such as water or a tea beverage composition having a delicate flavor. In addition, the odor removal process of this invention is provided with the taste adjustment process which consists of a pH adjustment process, a heating process, and a filtration process.

(Instant tea)
Instant tea is a dry powder and means a food that can be drunk as tea by pouring and dissolving an appropriate amount of hot water or water. Some teas can be drunk without the need to use a teapot, and in general, liquids that have been poured into hot water or the like and can be drunk are sometimes referred to as instant teas.
In addition, the instant tea in the present invention is not particularly limited as long as the effects of the present invention are not impaired, and examples thereof include green tea, barley tea, hoji tea, black tea, and the like. In addition, instant tea is manufactured by a manufacturing process according to a regular method. For example, tea leaves are extracted with water, clarified as necessary, and concentrated to obtain a tea extract or a tea extract concentrate. Further, after adjusting the pH and sterilizing as necessary, it is dried and granulated to produce instant tea. Moreover, you may add tea raw materials, such as a solution and powdered tea which melt | dissolved an antioxidant substance, before pH adjustment.
By mixing the hesperidin aqueous solution in which the odor of hesperidin is suppressed by the odor removing step and the remaining flavor component suitable for tea having a delicate flavor remains in a tea extract and / or a concentrated liquid of the tea extract A good flavored instant tea is obtained. Further, the timing of mixing hesperidin with the tea extract and / or the concentrate of the tea extract is not particularly limited, but is preferably mixed immediately before pH adjustment from the viewpoint of productivity and ease of component adjustment. . In addition, each component value of the instant tea in this invention is a value at the time of melt | dissolving 1.7 g of instant powder in 150 ml of hot water.

(Hesperidin)
The hesperidin in the present invention is water-soluble hesperidin obtained by treating hesperidin extracted and purified mainly from citrus fruits by an enzyme reaction to increase the solubility. As described in Japanese Patent No. 3060227, the solubilization treatment of hesperidin is performed by adding 5,000 parts by weight of water to 1 part by weight of hesperidin and 6 parts by weight of dextrin (DE20), and heating and dissolving it. -Add 20 units of cyclomaltodextrin glucanotransferase derived from Bacillus stearothermophilus (sold by Hayashibara Biochemical Laboratories Co., Ltd.) per gram of dextrin and maintain at pH 6.0 and 70 ° C for 18 hours, About 70% of hesperidin is converted to α-glycosyl hesperidin, then heat-inactivated, the reaction solution containing unreacted hesperidin together with α-glycosyl hesperidin is filtered, and the filtrate is a porous synthetic adsorbent, trade name Diaion HP-10 (Mitsubishi Through a column packed with Seiko Kogyo Co., Ltd.), and this column is washed with water, then 50 V / V% ethanol is passed through, the eluate is concentrated to distill off the solvent, and powder Can be done. For such solubilized water-soluble hesperidin, for example, α-G hesperidin sold by Toyo Seika Co., Ltd. can be used. Moreover, when adding to a tea drink composition, as hesperidin amount, it is adjusted to 40-6000 ppm. By setting it as this range, while providing the physiologically active function of hesperidin, the excessive hesperidin specific odor can be prevented. Preferably it is 150-3000 ppm, More preferably, it is 150-2900 ppm. In addition, the amount of hesperidin in the present invention is the amount of hesperidin that has been treated in the odor removing process or the taste adjusting process to remove the odor and leave the taste remaining.
In particular, when the tea beverage composition is a green tea beverage, 400 to 1000 ppm is preferable, and 500 to 850 ppm is more preferable from the viewpoint of the odor of hesperidin and the balance between the taste and the flavor of green tea. In addition, when the tea beverage composition is instant green tea, 800 to 6000 ppm is preferable, and 1300 to 3500 ppm is more preferable from the viewpoint of the odor of hesperidin and the balance between the flavor and the flavor of green tea. Moreover, when a tea drink composition is a barley tea drink, 100-1000 ppm is preferable from the odor of hesperidin, and the flavor balance of barley tea and barley tea, and 150-600 ppm is the most preferable. Furthermore, when the tea beverage composition is instant barley tea, 40 to 2000 ppm is preferable, and 400 to 1900 ppm is most preferable, from the odor of hesperidin and the balance between the taste and the flavor of barley tea.
Moreover, the hesperidin aqueous solution in the present invention is obtained by dissolving the above hesperidin in water or hot water. In addition, although hesperidin added to this invention originates from citrus fruits, the fruit kind is not specifically limited, For example, a mandarin orange, Daidai, lemon, lime, grapefruit etc. are mentioned. This is because even if the strength and nature of the odor peculiar to hesperidin differ depending on the fruit type, an effective odor removing effect and a taste adjusting effect can be expected by the production method of the present invention. Furthermore, the present invention dissolves hesperidin and treats it in the form of an aqueous solution, which is preferable from the viewpoint of productivity and suppression of quality deterioration such as a heated odor as compared with a powdered or slurry hesperidin composition. .
Hesperidin can be calculated and / or measured by methods known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

(PH adjustment step)
In the pH adjustment step of the present invention, the pH of the hesperidin aqueous solution is desirably adjusted to 4.0 to 7.0. By setting it within this range, it is possible to effectively remove the odor of hesperidin by the heating step and the adsorption filtration step, and selectively leave a flavor component suitable for a tea beverage composition having a more delicate flavor. It is. From this viewpoint, it is preferably 4.8 to 6.8, more preferably 5.0 to 6.5, particularly preferably 5.2 to 6.2, and most preferably 5.5 to 6 .0. The pH can be adjusted by adding ascorbic acid or a salt thereof, citric acid, sodium bicarbonate or potassium carbonate.

(Heating process)
The heating step of the present invention is a step of heating the hesperidin aqueous solution after pH adjustment at 70 to 130 ° C. for 10 seconds to 20 minutes. By setting the heating temperature and the heating time within this range, it is possible to effectively remove the odor of hesperidin in the adsorption filtration process and selectively leave a flavor component suitable for a tea beverage composition having a delicate flavor. Because it can. From this viewpoint, it is preferably 75 to 125 ° C. for 30 seconds to 18 minutes, more preferably 78 to 120 ° C. for 1 to 16 minutes, particularly preferably 80 to 110 ° C. for 5 to 15 minutes, Preferably, it is 85 to 95 ° C for 8 to 12 minutes. The heating method is not particularly limited as long as the effect of the present invention is not impaired, and examples thereof include incubation, indirect heating with a plate or shell tube, and direct heating with steam.

(Adsorption filtration process)
The adsorptive filtration step of the present invention is a step intended to adsorb and remove the odor of hesperidin from an aqueous hesperidin solution, and to selectively leave a flavor component suitable for a tea beverage composition having a delicate flavor. . From the viewpoint of effectively removing the odor and leaving the flavor component, it is preferably performed after the pH adjustment step and the overheating step of the hesperidin aqueous solution. Examples of the adsorption filtration of the present invention include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration of biofunctional membranes, filter cake filtration, etc., but productivity and odor removal From the viewpoint of adjusting the taste component, it is preferable to adjust by adsorption filtration using a porous medium. Examples of the adsorbent used for the adsorption filtration of the present invention include activated clay, acidic clay, silica gel, alumina, zeolite, diatomaceous earth, and resin. One or more of these adsorbents can be used in appropriate combination, but it is preferable that some or all of them be activated carbon. In addition to adsorption filtration using activated carbon as an adsorbent, the porous medium is contacted with an aqueous hesperidin solution for 10 seconds to 20 minutes, more specifically 1 to 10 minutes to adsorb the odor of hesperidin, There is also a batch method in which the porous medium is removed by adsorption filtration or the like after remaining. For example, activated carbon or the like is added to a hesperidin aqueous solution that has been subjected to pH adjustment and heating process stored in a reaction vessel, and after the reaction, the activated carbon is removed together with filter cake filtration or the like.

Adsorbents such as activated carbon generally have dendritic pores, relatively large pores (macropores) that form the trunk, and branched elongated pores (mesopores). And ultrafine pores (micropores) extending from the fine pores. Depending on the size of the micropores, those having a pore diameter exceeding 50 nm are called macropores, those having a pore diameter exceeding 2 nm and not more than 50 nm are called mesopores, and those having a diameter of 2 nm or less are called micropores. Adsorbents that can be used in the present invention are suitably those having pores such as micropores having a diameter of 2 nm or less, mesopores having a diameter of 2 to 50 nm, and macropores having a diameter of 50 nm or more. Activated carbon, silica gel, alumina, zeolite Resin etc. can be used. One or more of these adsorbents can be used in appropriate combination, but activated carbon is preferred. In the present invention, the adsorbent has special pores in order to adsorb and remove the odor of hesperidin from the aqueous solution of hesperidin and to selectively leave a flavor component suitable for the tea beverage composition having a delicate flavor. It must have a structure. In particular, it is preferable to adjust the volume ratio of the macro diameter serving as the filtrate passage and the micro diameter serving as the adsorption field to a constant ratio.

  As the adsorbent used in the present invention, an adsorbent having a macropore volume of 1.0 cc / g or less is suitable, preferably 0.1 to 0.8 cc / g, more preferably 0.2 to 0. 0.6 cc / g, particularly preferably 0.25 to 0.5 cc / g, and the ratio of macropore volume to micropore volume (macropore volume / micropore volume) is 0.1 to 12.0. A certain thing is preferable, More preferably, it is 0.2-10.0, Most preferably, it is 0.3-5.0. This is because by setting the adsorbent within this range, the odor of hesperidin can be effectively adsorbed from the hesperidin aqueous solution, and the flavor component can remain.

The ratio of the mesopore volume to the micropore volume of the adsorbent (mesopore volume / micropore volume) is preferably 0.1 to 20.0, more preferably 0.1 to 10.0. Especially preferably, it is 0.1-5.0. By setting this range, the odor of hesperidin can be further efficiently removed.
In the present invention, the micropore volume is less than 1.0 cc / g, preferably 0.05 to 0.9 cc / g, more preferably 0.1 to 0.8 cc / g, and particularly preferably 0. .4 to 0.8 cc / g, and the mesopore volume is 0.05 to 0.6 cc / g, preferably 0.1 to 0.45 cc / g, more preferably 0.2 to 0.4 cc / g. g adsorbent is suitable. These holes can be measured by a known measurement method such as a gas adsorption method or a mercury intrusion method. Moreover, the ratio of these holes can be adjusted by performing a specific treatment. For example, activated carbon is produced from coconut husk, sawdust, coal, phenol resin, and the like, and has an activation process in which it is further reacted with water vapor at a high temperature after the carbonization process of steaming at a high temperature. By adjusting the activation conditions, the pore volume and ratio can be adjusted. In addition, in the case of silica gel, pore volume and ratio can be adjusted by impregnating ordinary spherical silica gel with phosphoric acid and performing heat treatment at high temperature. Furthermore, the optimal volume and ratio can be freely selected and used by combining two or more adsorbents whose pore volumes have been measured.

  The use amount of the adsorbent in the present invention is 0.01 to 1, preferably 0.05 to 0.6, more preferably 0.1 to 0.5, based on the weight of the tea leaf (adsorbent / tea leaf ratio). Particularly preferably, when it is used at a ratio of 0.2 to 0.4, it is possible to efficiently remove the odor of hesperidin and to retain the flavor component.

  The adsorbent is preferably pretreated before use. By carrying out the pretreatment, the adsorption treatment can be carried out under optimum conditions. The pretreatment includes the following steps. First, the adsorbent is sufficiently swollen with water in advance to form a slurry before use. This is because air remains in the dry state and the adsorption efficiency is lowered. When the column is used, fine particles on the surface of the activated carbon can be washed and water remaining in the column can be removed by flowing water into the column after filling the column with an adsorbent.

(Taste adjustment process)
The nourishment adjustment step of the present invention is a series of steps combining the above pH adjustment step, heating step and adsorption filtration step, removing the odor of the hesperidin aqueous solution and leaving only the nourishment components suitable for the tea beverage composition. It is a process to make. It is important that the taste adjustment step is performed in the order of the pH adjustment step, the heating step, and the adsorption filtration step, but the number of times of treatment in each step is not particularly limited. For example, each step may be performed twice. Alternatively, only the adsorption filtration step may be performed twice. In order to obtain the taste adjusting effect of the hesperidin aqueous solution of the present invention, it is preferable to carry out each step once in the above order at least.
Furthermore, the odor of hesperidin is removed by mixing the aqueous solution of hesperidin that has undergone the above-described process of adjusting the taste into beverage liquid and / or tea extract concentrate, etc., improving the flavor component suitable for tea beverage compositions having a delicate flavor. The tea beverage composition can be made. Moreover, it does not specifically limit as timing to mix with a tea drink liquid, For example, the extraction process of a tea drink liquid, a filtration process, a preparation process, etc. are mentioned. In the present invention, mixing in the preparation step is preferable from the viewpoint of productivity and ease of component adjustment.

(Savory ingredients)
The flavor component in the present invention is vinyl guaiacol and / or anisaldehyde contained in hesperidin analyzed and measured by the following analysis method. Further, in the taste adjustment step of the present invention, a tea beverage composition having a delicate flavor is obtained by removing or reducing vinyl guaiacol, which is a chemical odor peculiar to hesperidin, and leaving anisaldehyde, which is an aroma that feels fresh. Moreover, it can be set as the hesperidin aqueous solution which has the optimal taste and freshness fragrance. Furthermore, it is preferable that the ratio (vinyl guaiacol / anisaldehyde) of vinyl guaiacol with respect to anisaldehyde as a flavor component in the hesperidin aqueous solution after the taste adjustment step of the present invention is adjusted to 0.1 to 30.0. By setting it as this range, it is difficult to feel the odor of the hesperidin aqueous solution, and a good taste can be obtained in the tea beverage composition having a delicate flavor, and the thickness of the flavor is improved. From this viewpoint, it is preferably 0.2 to 20.0, more preferably 0.3 to 10.0, particularly preferably 0.5 to 5.0, and most preferably 0.7 to 2. .0.

Furthermore, vinyl guaiacol and anisaldehyde, which are hesperidin-derived flavor components, can be measured by the GC / MS method, and the thermal desorption apparatus uses GUSTER TDU and CIS-4, and GC / MS uses Agilent Technology 5975C. I went. Specifically, a 10 mL headspace vial containing 100 μL of sample was heated at 80 ° C., and aroma components were collected in TenaxTA for 30 minutes under a nitrogen stream of 100 mL / min. The collected aroma components were heat desorbed under the following conditions and analyzed by GC / MS.

Desorption temperature: 30 ° C.-720 ° C./min-280° C. (4 min)
Injection temperature: 20 ° C-12 ° C / sec-280 ° C
Column: DB-WAX 30 m × 0.25 μm × 0.25 nm
Carrier gas: Helium 1.5mL / min
Oven temperature: 40 ° C-10 ° C / min-240 ° C (4 min)
Detection: EI mode, MS ion source: 230 ° C., quadrupole: 150 ° C.

In addition, vinyl guaiacol and anisaldehyde in the present invention are calculated using mass m / z 135, and before and after the retention index (retention index; RI) calculated by the following formula, that is, the retention time (Ts) of the target component. In terms of relative values to the retention times (Tn, Tn + 1) of the two types of n-paraffins eluting in (1), the component near RI2025 was anisaldehyde and the component near RI2225 was vinyl guaiacol.
RI = ((Ts) − (Tn)) / ((Tn + 1) − (Tn)) × 100 + 100n

Ts: retention time of target component, Tn, Tn + 1: retention time of n-paraffin, n: carbon number

(Total taste ingredients)
The total taste component in the present invention is caffeine and gallate type catechins or minerals in addition to hesperidin in which the taste component is adjusted, and is adjusted to 90 to 7000 ppm. In addition to hesperidin, which has an adjusted flavor component, by adjusting the tea-derived flavor component, it is difficult to feel the odor of the aqueous solution of hesperidin, and a good flavor can be obtained in a tea beverage composition having a delicate flavor. Taste and density (brightness) improve. From this viewpoint, it is preferably 100 to 6000 ppm, more preferably 150 to 5500 ppm, particularly preferably 170 to 4000 ppm, and most preferably 200 to 3500 ppm.
In particular, when the tea beverage composition is a green tea beverage, it is effective to adjust hesperidin, caffeine and gallate catechins, in which the flavor component is adjusted, among the total flavor components, and is adjusted to 100 to 1800 ppm. It is preferable. By setting it as this range, it is difficult to feel the odor of the hesperidin aqueous solution in the green tea beverage, and a good refreshing taste and concentration (richness) can be obtained in the green tea beverage having a delicate flavor. From this viewpoint, it is more preferably 400 to 1600 ppm, particularly preferably 500 to 1350 ppm, and most preferably 700 to 1200 ppm. In addition, when the tea beverage composition is instant green tea, the total taste component consisting of hesperidin, caffeine and gallate catechin, which are adjusted to have a taste component, is preferably adjusted to 900 to 7000 ppm, more preferably 1400 to 5500 ppm. 1900 to 4000 ppm is particularly preferable, and 2700 to 3500 ppm is most preferable.
In addition, when the tea beverage composition is a barley tea beverage, the adjustment of hesperidin and minerals, in which the flavor component is particularly adjusted among the total flavor components, is effective for the flavor and is preferably adjusted to 90 to 1200 ppm. . By setting it as this range, it is difficult to feel the odor of the hesperidin aqueous solution in the barley tea beverage, and it is possible to obtain a good refreshing taste and a feeling of concentration (richness) in the barley tea beverage having a delicate flavor. From this viewpoint, it is more preferably 150 to 1000 ppm, particularly preferably 170 to 800 ppm, and most preferably 200 to 600 ppm. In addition, when the tea beverage composition is instant barley tea, the total flavor component consisting of hesperidin and minerals whose flavor component is adjusted is preferably adjusted to 100 to 2100 ppm, more preferably 400 to 2000 ppm, and 500 to 1900 ppm. Is particularly preferable, and 600 to 1800 ppm is most preferable.

(Sugar)
The saccharide in the present invention is the total amount of monosaccharide and disaccharide. A monosaccharide is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose). Disaccharide is a carbohydrate represented by the general formula C ₁₁ (H ₂ O) ₁₁ , which produces monosaccharides by hydrolysis, and is sucrose (sucrose), cellobiose, maltose (maltose). The concentration of sugars in the tea beverage composition of the present invention is adjusted to 1 to 1600 ppm. This is because if the saccharide concentration in the beverage is less than 1 ppm, the sweetness and concentration in the beverage will be weak, resulting in a refreshing impression, and if it exceeds 1600 ppm, a refreshing feeling and unnatural sweetness will result. From this viewpoint, it is more preferably 2 to 1400 ppm, particularly preferably 3 to 1000 ppm, and most preferably 4 to 900 ppm.
In particular, when the tea beverage composition is a green tea beverage, the concentration of sugars is preferably 100 to 400 ppm. This is because by setting this range, the subtle sweetness and concentration of the green tea beverage are improved, and the balance with the flavor components is also improved. From this viewpoint, it is more preferably 120 to 300 ppm, particularly preferably 150 to 270 ppm, and most preferably 180 to 250 ppm. Moreover, when a tea drink composition is instant green tea, it is preferable that the density | concentration of saccharides is 300-1600 ppm. This is because by setting this range, the subtle sweetness and concentration of the green tea beverage are improved, and the balance with the flavor components is also improved. From this viewpoint, it is more preferably 350 to 1400 ppm, particularly preferably 380 to 1000 ppm, and most preferably 400 to 900 ppm.
Furthermore, when the tea beverage composition is a barley tea beverage, the sugar concentration is preferably 1 to 310 ppm. It is because the sweetness and a feeling of a density | concentration of a barley tea drink will become favorable by setting it as this range, and a balance with a taste component will also become favorable. From this viewpoint, it is more preferably 2 to 240 ppm, particularly preferably 3 to 100 ppm, and most preferably 4 to 50 ppm. Moreover, when the tea beverage composition is instant barley tea, the concentration of sugars is preferably 100 to 600 ppm. It is because the sweetness and a feeling of a density | concentration of a barley tea drink will become favorable by setting it as this range, and a balance with a taste component will also become favorable. From this viewpoint, it is more preferably 200 to 500 ppm, particularly preferably 220 to 400 ppm, and most preferably 250 to 350 ppm.
The saccharide can be calculated and / or measured by a method known to those skilled in the art. For example, it can be measured by an HPLC sugar analyzer.

Furthermore, the concentration of monosaccharides in the tea beverage composition of the present invention is preferably 1.0 to 400 ppm. If the concentration of monosaccharides in the beverage is below 1.0 ppm, the faint sweetness in the beverage will be insufficient. This is because it is not preferable in terms of point, and if it exceeds 400 ppm, it is not preferable in terms of unnatural sweetness. From this viewpoint, the content is more preferably 1.5 to 300 ppm, particularly preferably 2.0 to 280 ppm, and most preferably 3.0 to 200 ppm.
In particular, when the tea beverage composition is a green tea beverage, the concentration of monosaccharides is preferably 1.0 to 100 ppm. By making this range, the faint sweetness and ease of drinking in a green tea beverage are good. Become. From this viewpoint, it is more preferably 1.5 to 80 ppm, particularly preferably 2.0 to 60 ppm, and most preferably 2.0 to 30 ppm. Further, when the tea beverage composition is instant green tea, the concentration of monosaccharide is preferably 100 to 300 ppm, more preferably 120 to 280 ppm, particularly preferably 150 to 250 ppm, and 100 to Most preferably, it is 200 ppm.
Furthermore, when the tea beverage composition is a barley tea beverage, the concentration of monosaccharides is preferably 1.0 to 70 ppm. By setting the content within this range, the sweetness in the barley tea beverage is improved. From this viewpoint, the content is more preferably 1.5 to 60 ppm, particularly preferably 2.0 to 30 ppm, and most preferably 3.0 to 10 ppm.
Moreover, when the tea beverage composition is instant barley tea, the concentration of monosaccharides is preferably 50 to 200 ppm, and by setting this range, sweetness in the barley tea beverage is improved. From this viewpoint, it is more preferably 60 to 160 ppm, particularly preferably 65 to 150 ppm, and most preferably 70 to 130 ppm.

Furthermore, the concentration of the disaccharide in the tea beverage composition of the present invention is desirably 0.5 to 800 ppm. If the concentration of disaccharides in the beverage is less than 0.5 ppm, the sense of concentration in the tea beverage composition will be insufficient, and if it exceeds 800 ppm, the refreshing taste in the beverage will be insufficient. From this viewpoint, 0.6 to 350 ppm is preferable, 0.8 to 750 ppm is more preferable, 1.0 to 700 ppm is particularly preferable, and 1.2 to 650 ppm is most preferable.
In particular, when the tea beverage composition is a green tea beverage, the disaccharide concentration is preferably 50 to 400 ppm. By setting it as this range, the density | concentration feeling and refreshing feeling in a green tea drink become favorable. From this viewpoint, it is more preferably 100 to 350 ppm, particularly preferably 120 to 300 ppm, and most preferably 150 to 270 ppm. Moreover, when the tea beverage composition is instant green tea, the concentration of disaccharide is preferably 200 to 800 ppm. By setting it as this range, the density | concentration feeling and refreshing feeling in a green tea drink become favorable. From this viewpoint, it is more preferably 250 to 750 ppm, particularly preferably 280 to 700 ppm, and most preferably 300 to 650 ppm.
Furthermore, when the tea beverage composition is a barley tea beverage, the disaccharide concentration is preferably 0.5 to 240 ppm. It is because the feeling of concentration in a barley tea beverage becomes good by setting it as this range. From this viewpoint, it is more preferably 0.8 to 180 ppm, particularly preferably 1.0 to 80 ppm, and most preferably 1.2 to 20 ppm.
Moreover, when the tea beverage composition is instant barley tea, the disaccharide concentration is preferably 100 to 400 ppm. It is because the feeling of concentration in a barley tea beverage becomes good by setting it as this range. From this viewpoint, the content is more preferably 150 to 330 ppm, particularly preferably 160 to 310 ppm, and most preferably 180 to 240 ppm.

(Sugar concentration adjustment method)
In order to adjust the saccharide concentration and the saccharide ratio to the above ranges, for example, as described in Japanese Patent No. 4843118, it is possible to adjust the drying (burning) processing and extraction of tea leaves as appropriate. For example, when the drying (burning) processing of tea leaves is strengthened, saccharides are decomposed and reduced, and when extracted at a high temperature for a long time, saccharides are decomposed and reduced. However, the saccharide concentration and the saccharide ratio can be adjusted according to the drying (burning) conditions of the tea leaves and the extraction conditions.
At this time, it is possible to adjust by adding saccharides, but the original flavor balance of the green tea beverage may be lost, so for example, conditions for obtaining a tea extract can be adjusted without adding sugar. A method such as adjusting the mixing ratio of a plurality of different tea extracts or adding a tea extract or a tea refined product is preferable.

(Sweet amino acids)
The sweet amino acid in the present invention is the total amount of alanine, serine, glutamine and theanine, and is preferably adjusted to 0 to 650 ppm. If it exceeds 650 ppm, the thickness becomes too strong, the aftertaste is not clean and remains in the mouth. From this viewpoint, 0 to 250 ppm is preferable, 0 to 200 ppm is more preferable, 0 to 100 ppm is particularly preferable, and 0 to 80 ppm is most preferable.
In particular, when the tea beverage composition is a green tea beverage or instant green tea, the sweetness and taste of green tea is felt and the thickness is preferably adjusted to 5 to 650 ppm, more preferably 10 to 200 ppm. -100 ppm is particularly preferable, and 20-80 ppm is most preferable.
Moreover, when a tea drink composition is a barley tea drink or instant barley tea, you may adjust to 0-100 ppm, and it is more preferable in it being 0-50 ppm.
The amount of each amino acid can be calculated and / or measured by a method known to those skilled in the art. For example, the content of various amino acids can be determined based on the HPLC method (fluorescence detection) using an Alliance system (manufactured by Waters Inc.).

(Starch)
The starch in the present invention is a carbohydrate represented by the general formula C6 (H 2 O) 6, and the starch concentration is preferably 0 to 3000 ppm, and if it exceeds 3000 ppm, the aftertaste becomes heavy. From this viewpoint, it is more preferably 0 to 2800 ppm, particularly preferably 0 to 2600 ppm, and most preferably 0 to 2400 ppm.
In particular, when the tea beverage composition is a barley tea beverage or instant barley tea, the starch concentration is preferably 300 to 3000 ppm, more preferably 700 to 2800 ppm, for balance with the thickness and taste components, It is particularly preferably 1000 to 2600 ppm, and most preferably 1400 to 2400 ppm.
Moreover, when a tea drink composition is a barley tea drink or instant barley tea, you may adjust to 0-100 ppm, and it is more preferable in it being 0-50 ppm.
The amount of starch can be calculated and / or measured by a method known to those skilled in the art. For example, an iodine colorimetric method or a commercially available kit can be used.

(Taste ingredient)
Taste components in the present invention are sugars and sweet amino acids, or sugars and starch, and are adjusted to 100 to 3000 ppm. If it is less than 100 ppm, the taste in the beverage will be weakened, resulting in a thin impression, and the balance with the flavor components will be worsened. If it exceeds 3000 ppm, the feeling of concentration becomes unnaturally strong, the delicate taste is impaired, and the balance with the taste component is also deteriorated. From this viewpoint, it is preferably 120 to 2900 ppm, more preferably 350 to 2800 ppm, particularly preferably 400 to 2450 ppm, and most preferably 500 to 2700 ppm.
In particular, when the tea beverage composition is a green tea beverage, it is particularly effective to adjust sugars and sweet amino acids among the taste components, and it is preferably adjusted to 100 to 950 ppm. By setting it as this range, the fragrance and the feeling of concentration in the green tea beverage are improved, and the balance with the flavor component is also improved. From this viewpoint, it is more preferably 120 to 400 ppm, particularly preferably 140 to 380 ppm, and most preferably 150 to 350 ppm. In addition, when the tea beverage composition is instant green tea, the adjustment of saccharides and sweet amino acids is particularly effective in taste among the taste components, and is preferably adjusted to 350 to 1600 ppm, more preferably 400. It is -1400 ppm, Most preferably, it is 450-1000 ppm, Most preferably, it is 500-850 ppm.
Moreover, when a tea drink composition is a barley tea drink, especially adjustment of saccharides and starch is effective for taste among the said group of taste ingredients, and it is preferable to adjust to 300-2900 ppm. By setting it as this range, the sweetness and the feeling of concentration in the barley tea beverage will be good, and the balance with the flavor component will also be good. From this viewpoint, it is more preferably 700 to 2700 ppm, particularly preferably 1000 to 2500 ppm, and most preferably 1400 to 2400 ppm.
Furthermore, when the tea beverage composition is a barley tea beverage or an instant barley tea, the adjustment of sugars and starch is particularly effective for the taste among the group of taste ingredients, and it is preferably adjusted to 500 to 3000 ppm. By setting it as this range, the sweetness and the feeling of concentration in the barley tea beverage will be good, and the balance with the flavor component will also be good. From this viewpoint, it is more preferably 1000 to 2900 ppm, particularly preferably 1400 to 2800 ppm, and most preferably 1700 to 2700 ppm.

(Catechin)
The catechins in the present invention include catechin, gallocatechin, catechin gallate and gallocatechin gallate which are non-epimeric catechins, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate which are epicatechins. The total amount of 8 kinds.
The concentration of catechins in the tea beverage composition of the present invention is adjusted to 0 to 800 ppm. If it exceeds 800 ppm, the astringent taste derived from catechin becomes strong, and further, the taste component becomes excessive, making it difficult to drink a predetermined amount on a daily basis. From this viewpoint, it is preferably 0 to 490 pm, more preferably 0 to 400 ppm, particularly preferably 0 to 350 ppm, and most preferably 0 to 300 ppm.
In particular, when the tea beverage composition is a green tea beverage or instant green tea, the concentration of catechins may be adjusted to 50 to 700 ppm. By setting it as this range, in a green tea drink, the balance of the flavor which consists of astringency, taste, and taste more effectively becomes favorable. From this viewpoint, it is more preferably 80 to 450 ppm, particularly preferably 100 to 400 ppm, and most preferably 150 to 300 ppm.
Moreover, when the tea beverage composition is a barley tea beverage or instant barley tea, the concentration of catechins is preferably less than 100 ppm, more preferably not substantially contained.
In order to adjust the concentration of catechins to the above range, it is adjusted by the tea leaf extraction process, mixed with a raw material that does not contain catechins or a small amount of raw materials, or immersed in hot water in tea leaves. Catechin is eluted, a tea extract is prepared using the tea leaves, and these tea extracts are mixed and adjusted. Further, a tea extract containing a high concentration of catechins may be added, or the catechins may be adsorbed and removed by causing an adsorbent such as activated carbon or clay to act on the extract. The catechin concentration can be calculated and / or measured by a method known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

(Galate type catechins)
Furthermore, gallate type catechins composed of catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate are components that particularly feel astringency among catechins, and in the tea beverage composition of the present invention, 0 to 500 ppm. It is characterized by containing. By setting it as this range, it will become a moderate astringency, and it will become a favorable flavor even if it is contained in a drink with a sour component. From this viewpoint, it is preferably 0 to 350, more preferably 0 to 300 ppm, particularly preferably 0 to 250 ppm, and most preferably 0 to 200 ppm.
In particular, when the tea beverage composition is a green tea beverage or an instant green tea, the gallate catechins may be adjusted to 30 to 600 ppm. It is because the balance of astringency and taste will become favorable by setting it as this range. From this viewpoint, it is more preferably 40 to 500 ppm, particularly preferably 50 to 400 ppm, and most preferably 100 to 300 ppm.
Moreover, it is preferable that content of gallate type | mold catechin is less than 100 ppm from a viewpoint of flavor in barley tea drink and instant barley tea, and it is more preferable not to contain substantially.

(Minerals)
The minerals in the present invention are the total amount of magnesium, calcium and potassium, and are preferably adjusted to 30 to 850 ppm. If it is less than 30 ppm, the aftertaste will have a weak sense of density and a thin impression, and if it exceeds 850 ppm, the bitterness of the aftertaste will be strong, resulting in a taste unsuitable for a tea beverage composition having a delicate flavor. . From this viewpoint, 35 to 650 ppm is more preferable, 40 to 200 ppm is particularly preferable, and 45 to 130 ppm is most preferable.
In particular, when the tea beverage composition is a barley tea beverage or instant barley tea, it is preferably adjusted to 30 to 850 ppm, more preferably 35 to 650 ppm, and particularly preferably 40 to 200 ppm in order to make the sweetness of the aftertaste of barley tea easy to feel. Most preferred is 45-120 ppm.
Moreover, when a tea drink composition is a green tea drink or instant green tea, it is preferable to adjust to 30-250 ppm, 35-200 ppm is more preferable, 40-150 ppm is especially preferable, 45-130 ppm is the most preferable. Minerals can be calculated and / or measured by methods known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

Moreover, in the tea drink composition of this invention, it is preferable that content of the polyphenol by a tartaric acid method is 0-1000 ppm, and it is especially preferable that it is 0-860 ppm. It is because the richness and sharpness of the aftertaste become favorable by setting it as this range.
In particular, when the tea beverage composition is a green tea beverage or instant green tea, the polyphenol content is preferably 50 to 900 ppm, more preferably 100 to 600 ppm, and particularly preferably 150 to 450 ppm. Most preferred is 200 to 400 ppm.
Moreover, it is preferable that content of polyphenol is less than 100 ppm from a viewpoint of flavor in barley tea drink and instant barley tea, and it is more preferable not to contain substantially.
Polyphenols can be calculated and / or measured by methods known to those skilled in the art. For example, there is a foreign dennis method using tannic acid as a standard substance.

(Caffeine concentration)
The caffeine concentration in the tea beverage composition of the present invention is adjusted to 0 to 300 ppm. If it exceeds 300 ppm, the bitterness derived from caffeine becomes strong, and the nourishment component stands out and is not suitable for beverages. From this viewpoint, it is preferably 0 to less than 280 ppm, more preferably less than 0 to 250 ppm, particularly preferably 0 to less than 200 ppm, and most preferably less than 0 to 150 ppm.
In particular, when the tea beverage composition is a green tea beverage or instant green tea, the caffeine concentration is preferably adjusted to 10 to 300 ppm. By setting it as this range, in a green tea drink, the balance of the flavor which consists of a bitter taste, taste, and nourishment becomes favorable. From this viewpoint, it is more preferably 20 to 250 ppm, particularly preferably 30 to 200 ppm, and most preferably 40 to 150 ppm.
Further, from the viewpoint of flavor, barley tea beverages and instant barley tea preferably have a caffeine concentration of less than 100 ppm, and more preferably are not substantially contained.
In order to adjust the caffeine concentration to the above range, the caffeine contained in the tea leaves is reduced by mixing raw materials that do not contain caffeine or a small amount of raw materials, spraying hot water on the tea leaves, or immersing the tea leaves in hot water. Elution is performed, a tea extract is prepared using the tea leaves, and these tea extracts are mixed and adjusted. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine. The caffeine concentration can be calculated and / or measured by a method known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

Moreover, the ratio of the catechin concentration to the caffeine concentration (catechin concentration / caffeine concentration) in the present invention is adjusted to 0 to 10.0, preferably 0 to 8.0, more preferably 0 to 6.0. Especially preferably, it is 0-5.0, Most preferably, it is 0-4.0. By setting it as this range, the balance of the astringency and bitterness in a drink becomes favorable, it becomes a moderately sharp astringency, and it becomes difficult to feel the unpleasant bitterness remaining on the tongue. Furthermore, the balance between the taste component and the taste component is also improved.
In particular, when the tea beverage composition is a green tea beverage or instant green tea, it is preferably 0.1 to 10.0, more preferably 0.5 to 8.0, and particularly preferably 1.0 to 6. 0, most preferably 2.0 to 4.5. By setting it as this range, in green tea drinks, especially the balance of astringency and bitterness becomes favorable, it becomes an astringent taste with an appropriate sharpness, and the flavor balance with a taste component and a taste component becomes favorable.
Moreover, when a tea drink composition is a barley tea drink or instant barley tea, Preferably it is 0-1.0, More preferably, it is 0. By setting it as this range, it is hard to feel astringency and a bitter taste in a barley tea drink or instant barley tea, and the flavor balance with a taste component and a taste component becomes favorable.

(Total taste ingredients / tasting ingredients)
The ratio of the total taste component to the taste component in the taste adjustment step of the present invention (total taste component / tasting component) is adjusted to 0.03 to 15.00. If it is less than 0.03, the balance between taste and taste is impaired, and it becomes difficult to feel a sufficient concentration and aroma. On the other hand, if it exceeds 15.0, the sense of concentration derived from the total taste component becomes strong, the balance with the flavor is impaired, and the natural flavor required for the tea beverage composition is impaired. From this viewpoint, the ratio of the total taste component to the taste component (total taste component / tasting component) is preferably 0.05 to 11.00, more preferably 0.06 to 9.00, and particularly preferably. Is 0.10 to 8.50, and most preferably 0.20 to 7.00.
In particular, when the tea beverage composition is a green tea beverage, the ratio of the taste component consisting of saccharides and sweet amino acids to the total taste component consisting of hesperidin, caffeine and gallate catechins adjusted for the taste component (total taste component / The taste component is preferably adjusted to 0.70 to 13.00. By setting it in this range, the masking effect of hesperidin odor can be obtained more effectively in the green tea beverage, and the balance between the sense of concentration and flavor consisting of taste and taste will be good. From this viewpoint, it is more preferably 1.20 to 9.00, particularly preferably 1.40 to 8.00, and most preferably 1.50 to 6.00.
In addition, when the tea beverage composition is instant green tea, the ratio of the taste component consisting of saccharides and sweet amino acids and the total taste component consisting of hesperidin, caffeine and gallate catechins adjusted for the taste component (total taste component / The taste component is preferably adjusted to 0.90 to 15.00. By setting it as this range, in instant green tea, the masking effect of the odor of hesperidin can be obtained more effectively, and the balance between the sense of concentration and flavor consisting of taste and taste will be good. From this viewpoint, it is more preferably 1.00 to 11.50, particularly preferably 1.50 to 10.00, and most preferably 2.00 to 9.00.
Further, when the tea beverage composition is a barley tea beverage, the ratio of the taste component consisting of sugar and starch to the total taste component consisting of hesperidin and minerals with adjusted taste component (total taste component / tasting component) is It is preferable to adjust to 0.03 to 4.00. By setting it as this range, in the barley tea beverage, the masking effect of hesperidin odor can be obtained more effectively, and the balance between the sense of concentration and flavor consisting of taste and taste will be good. From this viewpoint, it is more preferably 0.08 to 2.00, particularly preferably 0.09 to 1.40, and most preferably 0.10 to 0.50.
In addition, when the tea beverage composition is instant barley tea, the ratio of the taste component consisting of saccharides and starch and the total taste component consisting of hesperidin and minerals with adjusted taste components (total taste component / tasting component) is It is preferably adjusted to 0.03 to 4.00, more preferably 0.05 to 3.00, particularly preferably 0.15 to 2.00, and most preferably 0.20 to 1.0. 00.

(Raw tea leaves)
The kind of the raw tea leaves of the tea beverage composition in the present invention is not particularly limited as long as the effects of the present invention are not impaired.
For example, as non-fermented tea, so-called green tea, steamed tea, sencha, gyokuro, matcha, bancha, tama green tea, kettle roasted tea, Chinese green tea, etc., semi-fermented tea, so-called oolong tea, iron kannon, color types , Narcissus, golden katsura, and fermented tea, so-called black tea, includes Darjeeling, Uba, Kemon, Assam, Nilgiri, Nuwara Area, Dimbra, Indonesia (Java), Kenya and the like. Examples of the grain raw material include barley, processed wheat, hard wheat, brown rice, germinated brown rice, malt, buckwheat and corn.
The raw tea leaves according to the present embodiment may be a blend of two or more kinds, or may be added with grains such as brown rice, flavors such as jasmine flowers, and other herbs.

(Extraction process)
Extraction of tea leaves, for example, using an extraction device called a kneader or dripper according to a conventional method, 5 to 100 times the amount of raw tea leaves, 10 to 100 ° C. water for about 1 minute to 90 minutes, 1 if necessary The mixture is stirred at times to a plurality of times under normal pressure, or under appropriate pressure and negative pressure. From the viewpoint of moderate flavor and liquid color change prevention, it is 10 to 100 ° C., preferably 20 to 99 ° C., more preferably 25 to 97 ° C., particularly preferably 30 to 95 ° C. Extraction is preferably performed. However, the extraction method and extraction conditions are not particularly limited, and for example, pressurization can be performed.
Examples of the water used for extraction include city water, well water, pure water, hard water, soft water, ion exchange water, natural water, deaerated water, etc. Among these, it is preferable to use ion exchange water or deaerated water. In particular, it is preferable to use deaerated water. By using deaerated water, quality deterioration and color tone change due to normal temperature or heating of a milk-containing container-packed beverage can be more effectively suppressed. In addition, when using deaerated water, a part or all of the water suitable for drinking can be made into deaerated water. In addition, an ascorbic acid-containing aqueous solution and pH-adjusted water can be used, and an organic acid or organic acid salt such as sodium ascorbate may be added to the extraction solution.

(PH)
The product pH of the tea beverage composition in the present invention is adjusted to 5.1 to 7.8. This is because when the pH is less than 5.1, bitterness and astringency become conspicuous, and when it exceeds 7.8, a watery impression is obtained. From this viewpoint, it is preferably 5.5 to 7.5, more preferably 5.8 to 7.2, and particularly preferably 6.0 to 7.1.
When the tea beverage composition is a green tea beverage or instant green tea, the preferred pH is 5.5 to 7.0, the more preferred pH is 5.7 to 6.8, and the particularly preferred pH is 6.0. ˜6.6.
When the tea beverage composition is a barley tea beverage or instant barley tea, the preferred pH is 6.0 to 7.8, the more preferred pH is 6.1 to 7.5, and the particularly preferred pH is 6.2. -7.2. In addition, what is necessary is just to adjust the addition amount of pH adjusters, such as ascorbic acid, a citric acid, potassium carbonate, sodium bicarbonate, in order to adjust pH to the said range.

(Measurement method of each component)
The concentration of the saccharide, amino acid, catechins and caffeine can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(container)
When the tea beverage composition of the present invention is a packaged beverage, the container for filling the tea beverage composition is not particularly limited. For example, a plastic can (so-called PET bottle), a metal can such as steel and aluminum Bottles, paper containers and the like can be used, and transparent containers such as PET bottles can be particularly preferably used.

Hereinafter, examples of the present invention will be described based on the above-described embodiment, but the form can be appropriately changed without departing from the technical scope of the present invention.

<Test Example 1>
Prototypes were made using the following commercially available raw materials.
(Hesperidin aqueous solution)
8.8 g of a hesperidin preparation (manufactured by Hayashibara Co., Ltd.) was dispersed in 440 ml of pure water whose pH was adjusted under the conditions shown in Table 1 using a mixer to obtain a hesperidin aqueous solution. Then, the hesperidin odor removal process was implemented on the conditions of Table 1, and each hesperidin aqueous solution was added to the green tea drink liquid. The pH was measured at a product temperature of 20 ° C. with a Horiba F-52 type tabletop pH meter. In Example 8, the order of the heating step and the filtration step is reversed.

(Green tea drink)
Tea leaves (Yabukita seeds, Shizuoka-produced Ichibancha, Aracha) were fired and processed at 395 ° C. for 6 minutes with a rotary drum-type furnace, and 50 g of the tea leaves were extracted with 2000 ml of 90 ° C. hot water for 5 minutes. The extract is cooled, treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 3.2 g of vitamin C is added. Then, sodium bicarbonate was added so that the pH was 6.3. In addition, this green tea beverage liquid was extracted for a total of 16 levels of Examples 1 to 15 and Comparative Example 1. Then, 120 ml each of the hesperidin aqueous solution subjected to the odor removing process of each condition shown in Table 1 was added and the volume was increased to 8000 ml, and each was held at 135.5 ° C. for 30 seconds with a UHT sterilizer (manufactured). The green tea beverages of Examples 1 to 15 and Comparative Example 1 were obtained by sterilizing and cooling to 85 ° C. in a plate, filling a transparent plastic container (PET bottle), and immediately cooling to 20 ° C.

(Heating process)
The aqueous hesperidin solution was heated to the conditions shown in Table 1 using a heating plate. Time was measured as the heating time from the time when the measurement temperature reached each condition in Table 1.

(Filtering process)
17.6 g of activated carbon (Kuraray Coal GW-H32 / 60, manufactured by Kuraray Chemical Co., Ltd.) was added to the hesperidin aqueous solution, stirred for 5 minutes, and then filtered through a nylon mesh having an aperture of 63 μm to collect only the aqueous solution.

The sensory evaluation was performed as follows about the Example sample and comparative example sample which were adjusted and measured according to Table 1.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists based on the following evaluation method for the sample stored at 5 ° C. for 1 week, and the evaluation with the highest number was adopted. In addition, the evaluation items in each sensory evaluation are as follows.
Remaining flavor components:
◎: The taste and freshness fragrance are moderately felt and very good ◯: The taste and freshness fragrance are felt and good △: The taste and freshness fragrance are slightly felt but not so good ×: The taste and freshness fragrance are not felt very much , Problem hesperidin odor:
◎: Hesperidin peculiar chemical odor is not felt very much, very good ○: Hesperidin peculiar chemical odor is felt a little, but it is not uncomfortable, △: Hesperidin peculiar chemical odor is felt a little, not good x: Hesperidin peculiar There is a problem with chemical odor

In Examples 1 to 15 in which the odor removing process including the heating process was performed, the odor of hesperidin was reduced, and the taste and freshness scent were felt. Moreover, Examples 1-7 which implemented the heating process for 10 second-20 minutes at 70-130 degreeC, the pH adjustment process of pH 4.0-7.0, and the adsorption filtration process have the odor of hesperidin reduced more, The flavor of the flavor component was also good. In particular, Example 1 in which the heating step at 85 to 95 ° C., the pH adjustment step at pH 5.5 to 6.0 and the adsorption filtration step were carried out, the odor of hesperidin was particularly reduced, and the taste was moderately felt. It was very good. Further, in Examples 10 and 12, the odor of hesperidin was particularly reduced, but due to the excessive overheating temperature or overheating time, the taste and freshness fragrance were also lost and the impression was weak.

<Test Example 2>
Moreover, the hesperidin aqueous solution of Example 1 was added to the green tea extract mixed in the ratio as shown in Table 2, and it was set as the green tea preparation liquid, and Examples 16-24 were obtained. In addition, Table 2 shows the results of adjusting and measuring each example by the following method. In addition, adjustment of pH at the time of filling was adjusted by adding ascorbic acids or sodium bicarbonate as described above.

(Green Tea Raw Material A, Green Tea Extract A and Green Tea Formulation A)
48 g of tea leaves (Yabukita seeds, Shibuoka Prefecture Ichibancha Deep Steamed, Aracha) were extracted with 1920 ml of hot water at 90 ° C. for 5 minutes. After cooling the extract, 16 g of an adsorbent (Shinwa Foods Chemical Co., Ltd. “Dybagan” (polyvinylpolypyrrolidone)) was added and stirred for 3 minutes, and then a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) was used. And processed with a flow rate of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , 3.2 g of vitamin C is added, and sodium bicarbonate is added so that the pH is 6.3 to obtain a green tea extract A. It was. Further, 120 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 was added, and the volume was increased to 8000 ml to obtain a green tea preparation liquid A.

(Green tea raw material B, green tea extract B and green tea preparation B)
Tea leaves (Yabukita seeds, Kagoshima-produced autumn / winter tea, rough tea) were fired at 395 ° C. for 8 minutes using a rotary drum-type flame maker, and 52 g of tea leaves were extracted with 2080 ml of 95 ° C. hot water for 7 minutes. The extract is cooled, treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 3.2 g of vitamin C is added. Then, sodium bicarbonate was added so that the pH was 6.3, and 4.8 g of tea extract (Itoen “Teafuran 90S” (catechin mixture mainly composed of gallate type) was added to obtain a green tea extract B. Further, 440 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 was added, and the volume was increased to 8000 ml to obtain a green tea preparation liquid B.

(Green Tea Raw Material C, Green Tea Extract C and Green Tea Formulation C)
48 g of tea leaves (Yabukita seeds, Shibuoka Prefecture Ichibancha Deep Steamed, Aracha) were extracted with 1920 ml of hot water at 90 ° C. for 5 minutes. The extract is cooled, treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 3.2 g of vitamin C is added. Then, sodium bicarbonate was added so that the pH was 6.3, and 6.0 g of the theanine preparation (Taiyo Kagaku Co., Ltd. “Suntheanine”) was added to obtain a green tea extract C. Further, 440 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 was added, and the volume was increased to 8000 ml to obtain a green tea preparation liquid C.

(Green tea raw material D, green tea extract D and green tea preparation D)
Tea leaves (Yabukita seeds, Kagoshima-produced autumn / winter tea, rough tea) were fired at 395 ° C. for 8 minutes using a rotary drum-type flame maker, and 52 g of tea leaves were extracted with 2080 ml of 95 ° C. hot water for 7 minutes. The extract is cooled, treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 3.2 g of vitamin C is added. Then, sodium bicarbonate was added so that the pH was 6.3 to obtain a green tea extract D. Further, 880 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 was added, and the volume was increased to 8000 ml to obtain a green tea preparation liquid D.

(Green tea raw material E, green tea extract E and green tea preparation E)
Tea leaves (Yabukita seeds, Niban-cha from Shizuoka Prefecture, steamed brown tea) were fired at 180 ° C. for 10 minutes using a rotary drum-type igniter, and 48 g of the tea leaves were extracted with 1920 ml of 30 ° C. hot water for 6 minutes. The extract is cooled, treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 3.2 g of vitamin C is added. Then, sodium bicarbonate was added so that the pH was 6.3 to obtain a green tea extract E. Further, 440 ml of an aqueous solution of hesperidin subjected to the odor removal process under the conditions described in Example 1 was added, and the volume was increased to 8000 ml to obtain a green tea preparation E.

The green tea preparation liquids A to E were mixed at the ratios shown in Table 2, and the obtained mixed green tea preparation liquids were sterilized by holding at 135.5 ° C. for 30 seconds with a UHT sterilizer (manufactured by Co., Ltd.). After cooling to 85 ° C., it was filled into a transparent plastic container (PET bottle) and immediately cooled to 20 ° C. to obtain green tea beverages of Examples 16 to 24.

The analysis method of the component measured in this test is as follows.

<Bx>
Sugar content was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).

<PH>
Each example was sampled and measured at a product temperature of 20 ° C. using a Horiba F-52 type, tabletop pH meter.

<Hesperidin>
Measured by HPLC using a calibration curve method.

<Caffeine>
Measured by HPLC using a calibration curve method.

<Catechins>
Measured by HPLC using a calibration curve method.

<Amino acid>
An appropriate amount of the sample was weighed, suspended in distilled water, filtered, and the content of various amino acids was determined based on the HPLC method (fluorescence detection) using an Alliance system (manufactured by Waters).

<Sugar>
Using an HPLC sugar analyzer, the amount was measured by a calibration curve method.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists at 5 ° C. or 25 ° C. drinking temperature based on the following evaluation method for the sample after storage for 1 week at 5 ° C., and the most frequently used evaluation was adopted. In addition, the evaluation items in each sensory evaluation are as follows.
Incense incense:
◎: Strong spread of scent when contained in mouth, very good ○: Spread of scent when contained in mouth, good △: Slightly spread of scent when contained in mouth, not very good × : The spread of the scent when it is in the mouth is weak and there is a problem.
◎: Scented reverberation is moderately felt, very good ○: Scented reverberation is slightly felt, good △: Scented reverberation is weak and not so good ×: Scented reverberation is hardly felt, problematic refreshing taste:
◎: Refreshing taste is moderately felt and very good ○: Refreshing taste is slightly felt, good △: Refreshing taste is weak and not very good ×: Refreshing taste is hardly felt, there is a problem concentration
A: Overall, the feeling of density and richness are moderately felt and very good. ○: The feeling of density and richness are somewhat felt. Good: The feeling of density and richness are not felt so much. X: The feeling of density and richness are not very good. Almost no problem, no problem

In the green tea beverages of Examples 16 to 24 to which the aqueous solution of Hesperidin of Example 1 was added, the odor of hesperidin was not conspicuous and the taste was felt. In addition, the green tea beverages of Examples 16 to 20 in which the ratio of the total taste component to the taste component (total taste component / tasting component) is 1.2 to 9.0 are hesperidin in drinking at 5 ° C and 25 ° C. The taste and taste were well balanced, and the flavor of the whole green tea beverage was also good. In particular, Example 16 in which the ratio of the total taste component to the taste component (total taste component / tasting component) is 2.0 to 4.5 is optimal for drinking at 5 ° C. and 25 ° C. ) And a very good flavor, both in a cold state and a normal temperature state.

<Test Example 3>
In addition, dextrin is added to green tea extracts A to E and concentrated to obtain an instant green tea stock solution. This instant green tea raw material is mixed at the ratio shown in Table 3, and the resulting mixed instant green tea stock solution is sterilized and sprayed, respectively. Instant green tea was made by drying. Table 3 shows the results of component analysis and sensory evaluation performed on instant green tea in the same manner as in Test Example 2. In addition, the instant green teas of Examples 25 to 33 shown in Table 3 were each subjected to component analysis and sensory evaluation after dissolving 1.7 g of each in 150 ml of hot water.

(Instant green tea concentrate A)
Green tea extract A obtained in Test Example 2 and 470 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain a stock solution A for instant green tea.

(Instant green tea concentrate B)
Green tea extract B obtained in Test 2 and 2230 ml of a hesperidin aqueous solution subjected to the odor removal process under the conditions described in Example 1 were mixed and made up to 8000 ml to obtain instant green tea stock solution B.

(Instant green tea concentrate C)
Green tea extract C obtained in Test 2 and 710 ml of an aqueous solution of hesperidin subjected to the odor removal process under the conditions described in Example 1 were mixed and made up to 8000 ml to obtain an instant green tea stock solution C.

(Instant green tea concentrate D)
The green tea extract D obtained in Test 2 and 2530 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain an instant green tea stock solution D.

(Instant green tea concentrate E)
The green tea extract E obtained in Test 2 and 1760 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed and made up to 8000 ml to obtain an instant green tea stock solution E.

The instant green tea stock solutions A to E were mixed in the proportions shown in Table 3, the amount of dextrin shown in Table 3 was added to the obtained mixed instant green tea stock solution, and each was sterilized by heating at 95 ° C. for 10 seconds. Spray drying was performed in a chamber at 0 ° C. to obtain instant green tea of Examples 25 to 33. Moreover, since the said instant green tea melt | dissolves 1.7g per 1 cup (150 ml) and becomes an optimal drinking concentration, component analysis and sensory evaluation were performed with the instant green tea solution melt | dissolved by the said conditions. In this test example, the mixed instant green tea stock solution was spray-dried. However, the instant green tea stock solution may be spray-dried and then mixed with powder to produce instant green tea.

The instant green teas of Examples 25 to 33 to which the aqueous hesperidin solution subjected to the odor removing process under the conditions described in Example 1 was added had a reduced odor of hesperidin and felt a sense of taste. Moreover, the instant green tea of Examples 25-29 whose ratio (total taste component / tasting component) of the total taste component to the taste component is 1.0 to 10.0 had a good flavor in drinking. In particular, Example 25, in which the ratio of the total taste component to the taste component (total taste component / tasting component) is 3.0 to 6.0, has an optimal concentration (brightness) and refreshing taste, It had a good flavor.

<Test Example 4>
Moreover, the hesperidin aqueous solution which performed the odor removal process on the conditions as described in Example 1 was added to the barley tea extract mixed in the ratio as shown in Table 4, and Examples 34-42 were obtained. In addition, Table 2 shows the results obtained by measuring each example by the following method. In addition, adjustment of pH at the time of filling was adjusted by adding ascorbic acids or sodium bicarbonate as described above.

(Barley tea raw material A, barley tea extract A and barley tea preparation liquid A)
Six hundred barley barley (500 g) was put into a small hot air roaster at an exhaust temperature of 230 ° C., and after 5 minutes, discharged at a product temperature of 205 ° C. to produce barley tea raw material A. The L value of this wheat was 43.5. 200 g of barley tea raw material A was extracted with 4000 ml of 97 ° C. hot water for 60 minutes. The obtained extraction stock solution is filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh), cooled to 25 ° C., 2.4 g of vitamin C is added, and sodium bicarbonate is added so that the pH is 6.6. , 2.4 g of malt extract (Oriental Yeast Co., Ltd. “Mortoace O”) was added to obtain a barley tea extract A. Furthermore, the barley tea extract A and 6 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain barley tea preparation liquid A.

(Barley tea raw material B and barley tea extract B and barley tea preparation B)
Six hundred barley barley was introduced into a small hot-air roaster at an exhaust temperature of 230 ° C., and after 7 minutes, the product was discharged at a product temperature of 230 ° C. to produce barley tea raw material B. The L value of this wheat was 31.5. 200 g of barley tea raw material B was extracted with 4000 ml of 97 ° C. hot water for 20 minutes. The obtained extraction stock solution was filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh) and cooled to 25 ° C., then 13.5 g of vitamin C was added, 10.4 g of potassium carbonate was added, and the pH was 6 Baking soda was added to obtain a barley tea extract B. Furthermore, the barley tea extract B was mixed with 220 ml of an aqueous hesperidin solution that had been subjected to the odor removal process under the conditions described in Example 1, and the mixture was made up to 8000 ml to obtain barley tea preparation B.

(Barley tea raw material C and barley tea extract C and barley tea preparation liquid C)
Six hundred barley barley (500 g) was charged into a small hot air roaster at an exhaust temperature of 230 ° C., and after 5 minutes, discharged at a product temperature of 205 ° C. to produce barley tea raw material C. The L value of this wheat was 43.5. 200 g of barley tea material C was extracted with 4000 ml of 97 ° C. hot water for 60 minutes. The obtained extraction stock solution is filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh), cooled to 25 ° C., 2.4 g of vitamin C is added, and sodium bicarbonate is added so that the pH is 6.6. , 6 g of malt extract (Oriental Yeast Co., Ltd. “Mortoace O”) was added to obtain barley tea extract C. Furthermore, the barley tea extract C and 47 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the volume was increased to 8000 ml to obtain a barley tea preparation C.

(Barley tea raw material D and barley tea extract D and barley tea preparation D)
Six hundred barley barley (500 g) was put into a small hot-air roaster at an exhaust temperature of 230 ° C., and after 7 minutes, discharged at a product temperature of 230 ° C. to produce raw wheat B. The L value of this wheat was 31.5. 200 g of barley tea raw material B was extracted with 4000 ml of 97 ° C. hot water for 20 minutes. The obtained extraction stock solution is filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh), cooled to 25 ° C., 2.4 g of vitamin C is added, and sodium bicarbonate is added so that the pH is 6.6. The barley tea extract D was obtained. Further, the above barley tea extract D and 645 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain barley tea preparation liquid D.

(Barley tea raw material E and barley tea extract E and barley tea preparation E)
Six hundred barley barley (500 g) was put into a small hot air roaster at an exhaust temperature of 230 ° C., and after 5 minutes, discharged at a product temperature of 205 ° C. to produce barley tea raw material E. The L value of this wheat was 43.5. 200 g of barley tea raw material E was extracted with 4000 ml of 97 ° C. hot water for 60 minutes. The obtained extraction stock solution is filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh), cooled to 25 ° C., 2.4 g of vitamin C is added, and sodium bicarbonate is added so that the pH is 6.6. Barley tea extract E was obtained. Furthermore, the barley tea extract E and 220 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the volume was increased to 8000 ml to obtain barley tea drink E.

The barley tea preparation liquids A to E were mixed at the ratios shown in Table 4, and the resulting mixed barley tea preparation liquids were sterilized by holding at 136.5 ° C. for 30 seconds using a UHT sterilizer (manufactured by the company), respectively, After cooling to 35 degreeC, it filled with the transparent plastic container (PET bottle), and the barley tea drink of Examples 34-42 was obtained.

The analysis method of the component measured in this test is as follows. The analysis and measurement were performed in the same manner for the analysis items common to the test examples.

<Starch amount>
10 g of ethanol was added to 10 g of the sample solution, centrifuged (8000 g to 10000 g, 20 minutes), and the supernatant was discarded. Distilled water is added to the residue again as appropriate, and gelatinization is performed for 3 minutes. Glucoamylase (“AMYLOGLUCOSIDASE, Megazyme”, manufactured by Nippon Biocon Co., Ltd.) is added, and the mixture is kept at 37 ° C. for 2 hours. ("ADVANTEC No. 5B" manufactured by Toyo Roshi Kaisha, Ltd.). About this filtrate, the amount of glucose was calculated | required using the commercially available kit for glucose determination (for example, "glucose CII-Test Wako" Wako Pure Chemical Industries Ltd. make), and the amount of starch contained in a sample was computed from the amount of glucose.

<Minerals>
The sample solution was sampled, extracted with 1% hydrochloric acid, and filtered. The filtrate was made up to volume and measured by atomic absorption.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists at 5 ° C. or 25 ° C. drinking temperature based on the following evaluation method for the sample after storage for 1 week at 5 ° C., and the most frequently used evaluation was adopted. In addition, the evaluation items in each sensory evaluation are as follows.
A scent that falls through the nose:
◎: Strong scent through the nose, very good ◯: Scent through the nose, good △: Slightly weak scent through the nose, not very good ×: Scent through the nose is weak, and there is a problem with the aftertaste:
◎: The scent felt in the aftertaste is moderately good and very good ○: The scent felt in the aftertaste is slightly felt, good △: The scent felt in the aftertaste is weak and not so good ×: The scent felt in the aftertaste is hardly felt Over the throat:
◎: Over the throat is felt moderately, very good ○: Over the throat is slightly felt, good △: Over the throat is weak, not very good ×: Almost no throat is felt, there is a problem balance between sweetness and bitterness:
◎: moderate balance between sweetness and bitterness, extremely good ○: some balance between sweetness and bitterness, good △: either sweetness or bitterness is slightly weak, not very good ×: either sweetness or bitterness Is weak and problematic

The barley tea beverages of Examples 34 to 42 to which the aqueous solution of hesperidin that had been subjected to the odor removal step under the conditions described in Example 1 were not noticeable in the odor of hesperidin and felt a sense of taste. In addition, the barley tea beverages of Examples 34 to 42 in which the ratio of the total taste component to the taste component (total taste component / tasting component) is 0.09 to 1.40 are good for drinking at 5 ° C and 25 ° C. It had a flavor. In particular, Example 34, in which the ratio of the total taste component to the taste component (total taste component / tasting component) is 0.10 to 0.50, is moderately sweet and bitter in drinking at 5 ° C and 25 ° C. And a very good flavor, both in a cold state and a normal temperature state.

<Test Example 5>
Moreover, dextrin is added to barley tea extracts A to E to obtain an instant barley tea stock solution by concentration, and the instant barley tea raw material is mixed in the proportions shown in Table 5, and the resulting instant barley tea stock solution is sterilized and sprayed, respectively. Instant wheat tea was made by drying. In addition, Table 5 shows the results of component analysis and sensory evaluation of instant barley tea similar to Test Example 4. In addition, the instant barley tea of Examples 43 to 51 shown in Table 5 was subjected to component analysis and sensory evaluation after dissolving 1.7 g of each in 150 ml of hot water.

(Instant Barley Tea Stock Solution A)
Barley tea extract A obtained in Test Example 4 and 30 ml of an aqueous solution of hesperidin subjected to the odor removal process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain a stock solution A for instant barley tea.

(Instant Barley Tea Stock Solution B)
Barley tea extract B obtained in Test Example 4 and 645 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain a stock solution B for instant barley tea.

(Instant Barley Tea Stock Solution C)
Barley tea extract C obtained in Test Example 4 and 120 ml of an aqueous solution of hesperidin subjected to the odor removal process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain a stock solution C for instant barley tea.

(Instant Barley Tea Stock Solution D)
The barley tea extract D obtained in Test Example 4 and 1180 ml of an aqueous solution of hesperidin subjected to the odor removal process under the conditions described in Example 1 were mixed and made up to 8000 ml to obtain an instant barley tea stock solution D.

(Instant barley tea concentrate E)
The barley tea extract E obtained in Test Example 4 and 845 ml of an aqueous solution of hesperidin subjected to the odor removing process under the conditions described in Example 1 were mixed, and the mixture was made up to 8000 ml to obtain an instant barley tea stock solution E.

The instant barley tea stock solutions A to E were mixed in the proportions shown in Table 5, the amount of dextrin shown in Table 5 was added to the obtained mixed instant barley tea stock solution, and each was sterilized by heating at 115 ° C. for 50 seconds. Spray drying was carried out in a chamber at 0 ° C. to obtain instant barley tea of Examples 43 to 51. Moreover, since the said instant barley tea melt | dissolves 1.7g per 1 cup (150 ml) and it becomes the optimal drinking concentration, component analysis and sensory evaluation were performed with the instant barley tea solution melt | dissolved by the said conditions. In this test example, the mixed instant barley tea undiluted solution was spray-dried. However, after mixing each instant green tea undiluted solution, it may be mixed with powder to produce mixed instant barley tea.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists at 5 ° C. or 25 ° C. drinking temperature based on the following evaluation method for the sample after storage for 1 week at 5 ° C., and the most frequently used evaluation was adopted. In addition, the evaluation items in each sensory evaluation are as follows.
A scent that falls through the nose:
◎: Strong scent through the nose, very good ◯: Scent through the nose, good △: Slightly weak scent through the nose, not very good ×: Scent through the nose is weak, and there is a problem with the aftertaste:
◎: The scent felt in the aftertaste is moderately good and very good ○: The scent felt in the aftertaste is slightly felt, good △: The scent felt in the aftertaste is weak and not so good ×: The scent felt in the aftertaste is hardly felt Over the throat:
◎: Over the throat is felt moderately, very good ○: Over the throat is slightly felt, good △: Over the throat is weak, not very good ×: Almost no throat is felt, there is a problem balance between sweetness and bitterness:
◎: moderate balance between sweetness and bitterness, extremely good ○: some balance between sweetness and bitterness, good △: either sweetness or bitterness is slightly weak, not very good ×: either sweetness or bitterness Is weak and problematic

In the instant barley teas of Examples 43 to 51, the odor of hesperidin was inconspicuous, and the taste was tasty. Moreover, the instant barley tea of Examples 43 to 47 having a ratio of the total taste component to the taste component (total taste component / tasting component) of 0.15 to 2.00 had a good flavor. In particular, Example 43, in which the ratio of the total taste component to the taste component (total taste component / taste component) is 0.20 to 1.00, has an appropriate balance of sweetness and bitterness, and has a very good flavor. Met.

The present invention particularly relates to a method for producing a tea beverage composition and a tea beverage composition in which a odor caused by the addition of hesperidin is suppressed in a fast-drying beverage that is drunk daily and relatively easy to take a predetermined amount every day. It can be used in a method for removing odors from objects.

Claims (10)

It is a manufacturing method of the tea drink composition containing alpha glucosyl hesperidin, Comprising: It is specific by providing the seasoning adjustment process including the heating process which heats the aqueous solution of the alpha glucosyl hesperidin at 70-130 ° C for 10 seconds-20 minutes . An odor removal step for removing odor components, and after the odor removal step, the α-glucosyl hesperidin aqueous solution is added to a beverage and / or tea extract concentrate , and further, a taste component in the hesperidin aqueous solution obtained by the taste adjustment step, A method for producing a tea beverage composition , comprising: a taste adjusting step for adjusting a ratio of a taste ingredient in a beverage. The Jimi adjusting step further and pH adjustment step of adjusting the pH of the α-glucosyl hesperidin solution, the tea beverage composition according to claim 1, characterized in that it comprises a filtration step of the adsorptive filtering the α-glucosyl hesperidin solution Production method. The method for producing a tea beverage composition according to claim 2 , wherein the pH is adjusted to 4.0 to 7.0 in the pH adjustment step. The method for producing a tea beverage composition according to claim 2 , wherein the adsorbent in the filtration step is activated carbon. The said flavor component is vinyl guaiacol and anisaldehyde, and the ratio of the vinyl guaiacol to the anisaldehyde (vinyl guaiacol / anisaldehyde) is adjusted to 0.1 to 30.0 . 5. The method for producing a tea beverage composition according to any one of 4 above. The tea beverage composition is a green tea beverage, and the taste adjustment step sets the ratio of total taste ingredients to taste ingredients composed of sugars and sweet amino acids in the beverage (total taste ingredients / tasting ingredients) to 0.70. It is a process adjusted to -15.00, The manufacturing method of the tea beverage composition of any one of Claims 1-5 characterized by the above-mentioned. The tea beverage composition is a barley tea beverage, and the taste adjusting step sets the ratio of the total taste component to the taste component composed of sugar and starch in the beverage (total taste component / tasting component) of 0.03 to 0.03. It is an adjustment process at 4.00, The manufacturing method of the tea beverage composition of any one of Claims 1-5 characterized by the above-mentioned. The tea beverage composition is instant green tea, and the taste adjustment step sets the ratio of the total taste component to the taste component consisting of sugars and sweet amino acids in the instant green tea (total taste component / tasting component) to 0. It adjusts to 70-15.00, The manufacturing method of the tea drink composition of any one of Claims 1-5 characterized by the above-mentioned. The tea beverage composition is instant barley tea, and the taste adjustment step sets the ratio of the total taste ingredients to the taste ingredients composed of sugars and starch in the instant wheat tea (total taste ingredients / tasting ingredients) to 0. It adjusts to 03-4.00, The manufacturing method of the tea beverage composition of any one of Claims 1-5 characterized by the above-mentioned. A method for improving the flavor of a tea beverage composition containing α-glucosyl hesperidin, comprising a taste adjusting step including a heating step of heating the aqueous solution of α-glucosyl hesperidin at 70 to 130 ° C. for 10 seconds to 20 minutes. An odor removal step of removing the odor component of the product, and after the odor removal step, the α-glucosyl hesperidin aqueous solution is added to a beverage and / or tea extract concentrate , And a taste adjusting step for adjusting the ratio of the taste components in the beverage liquid .