JP6212675B1 - Tea drink - Google Patents

Abstract

The following components (A) and (B); (A) vanillin 20 mass ppb or more, and (B) isoquercitrin and its sugar adduct 3-1000 mass ppm, and components (A) and (B) The following formula (1); Y ≦ 0.04X + 80 (1) [In formula (1), Y represents the content (mass ppb) of component (A), and X represents the content of component (B). Amount (ppm by mass) is shown. ] A tea drink that satisfies the relationship

Description

  The present invention relates to a tea beverage.

  A wide variety of beverages are on the market due to diversification of consumer preferences. Among them, various physiological functions related to the prevention of lifestyle-related diseases caused by flavonoids from the health-oriented uplift are attracting attention, and the demand for tea drinks is expanding.

For example, isoquercitrin and its sugar adduct are flavonol glycosides in which one or more glucoses are bonded to the 3-position of quercetin, and have been reported to exhibit an antioxidant action and a fading prevention action. And paying attention to such a physiological effect, the drink which mix | blended isoquercitrin and its sugar adduct is proposed (patent documents 1, 2).
On the other hand, vanillin is a main component of vanilla fragrance, and is generally used as a flavor for imparting a sweet fragrance specific to ice cream, chocolate, candy, cake, liqueur and the like in the field of food and drink. And, for example, (1) Cheese, Swetti Aroma Group; (2) Morti, Buttery, Sweet Aroma Group; (3) Floral, Honey Group; (4) Fruity Aroma Group; (5) Smoky, Coconut, Woodia Loma Group; (6) Cooked, seasoned, fatty aroma group; (7) Phenolic, medicinal aroma group; (8) Sour group; (9) Sweet group; (10) Salt, bitter group; (11) Bitter mouthfeel group; (12 (13) A document that reports that a beverage simulating the taste and flavor of beer, wine, and liqueur can be formed using at least one flavor compound from one or more selected from the group of umami and mouthfeel. Yes (Patent Document 3). In this patent document, although (2) vanillin is listed as a group of malty, buttery and sweet aroma, (11) only isoquercitrin is listed as a bitter mouthfeel group, and vanillin and isoquercitrin There is no mention of any beverages combining tea or tea beverages.

(Patent Document 1) Japanese Patent Application Laid-Open No. 2012-183063 (Patent Document 2) Japanese Patent Application Laid-Open No. 2015-91221 (Patent Document 3)

The present invention includes the following components (A) and (B):
(A) Vanillin 20 mass ppb or more, and (B) Isoquercitrin and its sugar adduct 3-1000 mass ppm
Containing
Content of a component (A) and a component (B) is following formula (1);
Y ≦ 0.04X + 80 (1)
[In Formula (1), Y shows content (mass ppb) of a component (A), and X shows content (mass ppm) of a component (B). ]
It provides tea drinks that satisfy this relationship.

The present invention also provides the following components (A) and (B):
(A) Vanillin 20 mass ppb or more, and (B) Isoquercitrin and its sugar adduct 3-1000 mass ppm
Is represented by the following formula (1):
Y ≦ 0.04X + 80 (1)
[In Formula (1), Y shows content (mass ppb) of a component (A), and X shows content (mass ppm) of a component (B). ]
The manufacturing method of the tea beverage to which the roasted incense was given including the process of mix | blending so that this relationship may be satisfy | filled is provided.

  The present invention also provides a method for imparting roasted scent of tea beverages in which (A) vanillin of 20 mass ppb or more, and (B) isoquercitrin and sugar adduct thereof of 3 to 1000 ppm by mass coexist. is there.

Detailed Description of the Invention

  When the present inventor coexists with vanillin known as a sweet scent component, isoquercitrin known as an astringent component and its sugar adduct in a specific amount in a tea beverage, surprisingly, roasted scent is present in the tea beverage. It has been found that a tea beverage with a high tea taste and high taste can be obtained. Furthermore, by controlling the amount of caffeine together with the amount of isoquercitrin and its sugar adduct, not only the roasted scent increases, but also the afterglow of the tea can be enjoyed after drinking, resulting in a tea beverage that is tasteful and responsive to drinking. The inventor found out. The present invention relates to a tea beverage imparted with roasted incense.

[Tea drink]
As used herein, the term “tea beverage” refers to tea leaves of the genus Camellia, for example, tea leaves selected from C. sinensis. Var. Sinensis (including Yabuta species), C. sinensis. Var. Assamica, and hybrids thereof ( A beverage containing Camellia sinensis) as a raw material. The tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one or more kinds can be used. In addition, the tea varieties and collection times of tea leaves are not particularly limited, and the tea leaves may be subjected to a burning process.
Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like.

  In addition, beverages containing grains and leaves other than Camellia as raw materials are also included in the tea beverage of the present invention. Examples of grains include barley, wheat, pigeons, rye, buckwheat, and bare wheat; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp, peas, peanuts, peas, mungbeans, etc. Beans; minor grains such as buckwheat, corn, white sesame, black sesame, persimmon, persimmon, persimmon, and kinuwa. In addition, as leaves other than the genus Camellia, for example, ginkgo leaves, bamboo leaves, loquat leaves, mulberry leaves, wolfberry leaves, bamboo leaves, komatsuna, rooibos, kumazasa, dokudami, amacha eel, honeysuckle, primrose, Kakidooshi, Kawaraketsumei, Gymnema sylvestre, twilight tea (walnut family), persimmon tea (rose family), kidachi aloe and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary can also be used. 1 type or 2 types or more can be used for raw materials other than the tea leaves of Camellia genus.

  Examples of the tea beverage of the present invention include a green tea beverage, a semi-fermented tea beverage, a fermented tea beverage, a roasted tea beverage, and a blended tea beverage. Among these, green tea drinks are preferable because the effects of the present invention can be easily enjoyed. Here, in this specification, the “blend tea beverage” refers to a beverage using a plurality of tea ingredients.

The tea beverage of the present invention contains vanillin as the component (A).
The origin of vanillin is not particularly limited as long as it is commonly used in the field of food and drink. For example, it may be extracted from vanilla beans, chemically synthesized, commercially available, or derived from raw materials. Examples of commercially available vanillin include vanillin (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade).

  Although content of the component (A) in the tea drink of this invention is 20 mass ppb or more, from a viewpoint of roasting incense provision, 22 mass ppb or more is preferable, 25 mass ppb or more is more preferable, and 27 mass ppb or more is preferable. Further preferred. Further, from the viewpoint of suppressing the vanilla odor, 100 mass ppb or less is preferable, 95 mass ppb or less is more preferable, 85 mass ppb or less is further preferable, and 75 mass ppb or less is particularly preferable. As a range of content of this component (A), in the tea drink of this invention, Preferably it is 20-100 mass ppb, More preferably, it is 22-95 mass ppb, More preferably, it is 25-85 mass ppb. And more preferably 27-75 mass ppb. In addition, content of a component (A) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, GC / MS method. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  The tea beverage of the present invention contains isoquercitrin and its sugar adduct as the component (B). As used herein, the term “isoquercitrin sugar adduct” refers to a compound in which one or more glucoses are further added to the glucose residue of isoquercitrin with an α-1,4 bond. Preferably, it is 1-15, More preferably, it is 1-10, More preferably, it is 1-7. A known method can be employed for the reaction for adding a sugar, and examples thereof include a method in which isoquercitrin is glycosylated by the action of a glycosyltransferase in the presence of a sugar compound. As a specific operation method, for example, International Publication No. 2006/070883 can be referred to.

  The content of the component (B) in the tea beverage of the present invention is 3 to 1000 ppm by mass, preferably 4 ppm by mass or more, more preferably 5 ppm by mass or more, from the viewpoint of imparting roasting incense and suppressing vanilla odor. 10 mass ppm or more is more preferable, 15 mass ppm or more is further preferable, 50 mass ppm or more is further preferable, 100 mass ppm or more is further preferable, 300 mass ppm or more is further preferable, 450 mass ppm or more is more preferable, 500 mass More preferably ppm or more, more preferably 550 mass ppm or more, and more preferably 900 mass ppm or less, more preferably 850 mass ppm or less, still more preferably 750 mass ppm or less, from the viewpoint of suppressing astringency. The following is more preferable, and 650 mass ppm or less is even more preferable. As a range of content of this component (B), in the tea drink of this invention, Preferably it is 4-900 mass ppm, More preferably, it is 5-850 mass ppm, More preferably, it is 10-850 mass ppm. More preferably, it is 15-850 mass ppm, More preferably, it is 50-850 mass ppm, More preferably, it is 100-750 mass ppm, More preferably, it is 300-750 mass ppm, More preferably It is 450-700 mass ppm, More preferably, it is 500-650 mass ppm, Most preferably, it is 550-650 mass ppm. In addition, content of a component (B) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, a high performance liquid chromatograph method. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  In the tea beverage of the present invention, the content of the component (A) and the component (B) needs to satisfy the relationship of the following formula (1) from the viewpoint of imparting roasted scent and suppressing the vanilla odor.

        Y ≦ 0.04X + 80 (1)

[In Formula (1), Y shows content (mass ppb) of a component (A), and X shows content (mass ppm) of a component (B). ]

  In the present invention, preferably satisfying the relationship of the following formula (2), more preferably satisfying the relationship of the following formula (3), the vanilla odor and astringency are suppressed while further imparting roasted incense, and the fragrance It can be a tea drink that stands well and is easy to drink.

Y ≦ 0.03X + 75 (2)
Y ≦ 0.025X + 75 (3)

[In the formulas (2) and (3), X and Y have the same meanings as X and Y in the formula (1). ]

Furthermore, the tea beverage of the present invention may contain rutin as the component (C). Rutin may be derived from raw materials or newly added.
The content of the component (C) in the tea beverage of the present invention is preferably 0.1 mass ppm or more, more preferably 0.3 mass ppm or more, and more preferably 0.5 mass ppm or more, from the viewpoint of imparting a lingering finish to tea. More preferably, 1 ppm by mass or more is further preferable, 3 ppm by mass or more is further preferable, 5 ppm by mass or more is further preferable, 10 ppm by mass or more is further preferable, 12 ppm by mass or more is further preferable, and 15 ppm by mass or more is more preferable. 25 mass ppm or more is more preferred, 30 mass ppm or more is particularly preferred, 35 mass ppm or more is particularly preferred, and from the viewpoint of suppressing astringency, 100 mass ppm or less is preferred, and 70 mass ppm or less is more preferred. 50 mass ppm or less is more preferable. As a range of content of this component (C), in the tea beverage of this invention, Preferably it is 0.1-100 mass ppm, More preferably, it is 0.3-100 mass ppm, More preferably, it is 0. 0.5 to 100 ppm by mass, more preferably 1 to 100 ppm by mass, further preferably 3 to 100 ppm by mass, further preferably 5 to 70 ppm by mass, and more preferably 10 to 70 ppm by mass. More preferably, it is 12-70 mass ppm, More preferably, it is 15-70 mass ppm, More preferably, it is 25-70 mass ppm, More preferably, it is 30-70 mass ppm, Especially further Preferably it is 35-50 mass ppm. In addition, content of a component (C) is total amounts, such as what originates in a raw material, and what was added newly. Further, the content of the component (C) can be measured by an analysis method suitable for the state of the measurement sample, for example, a high performance liquid chromatographic method, among commonly known analysis methods. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

Moreover, the tea drink of this invention may contain caffeine as a component (D).
When the component (D) is contained in the tea beverage of the present invention, not only the roasted incense is given, but also the afterglow of the tea can be enjoyed after drinking, and it becomes a tea beverage that is tasteful and responsive to drinking. The inventor found. Caffeine may be derived from raw materials or newly added.
The content of the component (D) in the tea beverage of the present invention is preferably 7 ppm by mass or more, more preferably 30 ppm by mass or more, still more preferably 50 ppm by mass or more, and 80 ppm by mass from the viewpoint of imparting a lingering finish to tea. The above is more preferable, 120 mass ppm or more is further more preferable, 150 mass ppm or more is particularly preferable, 500 mass ppm or less is preferable, 300 mass ppm or less is more preferable, and 250 mass ppm or less is still more preferable. As a range of content of this component (D), in the tea drink of this invention, Preferably it is 7-500 mass ppm, More preferably, it is 30-500 mass ppm, More preferably, it is 50-300 mass ppm. More preferably, it is 80-300 mass ppm, More preferably, it is 120-250 mass ppm, Most preferably, it is 150-250 mass ppm. In addition, content of a component (D) is total amounts, such as what originates in a raw material, and what was added newly. In addition, the content of the component (D) can be measured by an analysis method suitable for the state of the measurement sample, for example, a high performance liquid chromatographic method, among commonly known analysis methods. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  Further, the tea beverage of the present invention has a mass ratio [(D) / (B)] of the component (B) and the component (D) of 0.01 or more from the viewpoint of imparting roast incense and tea finish. Preferably, 0.05 or more is more preferable, 0.1 or more is more preferable, and 20 or less is preferable, 0.5 or less is more preferable, 0.4 or less is further preferable, 0.34 or less is further preferable, 3 or less is more preferable, and 0.15 or less is even more preferable. The range of the mass ratio [(D) / (B)] is preferably 0.01 to 20, more preferably 0.05 to 0.5, still more preferably 0.1 to 0.4. More preferably, it is 0.1-0.34, More preferably, it is 0.1-0.3, Most preferably, it is 0.1-0.15.

  The tea beverage of the present invention may contain non-polymer catechins (hereinafter also referred to as “component (E)”). The content of the component (E) is preferably 100 ppm by mass or more, more preferably 150 ppm by mass or more, and more preferably 200 ppm by mass or more from the viewpoint of achieving a well-balanced improvement in roasted aroma and suppression of vanilla odor and astringency. More preferably, 220 mass ppm or more is still more preferred, 240 mass ppm or more is more preferred, 2500 mass ppm or less is preferred, 2000 mass ppm or less is further preferred, 750 mass ppm or less is further preferred, and 500 mass ppm or less is preferred. Further preferred. The content range of the component (B) is preferably 100 to 2500 mass ppm, more preferably 150 to 2500 mass ppm, still more preferably 200 to 2000 mass ppm, and still more preferably in the tea beverage of the present invention. Is 220 to 750 ppm by mass, particularly preferably 240 to 500 ppm by mass. As used herein, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and in the present invention, it may contain at least one of the above eight types. The content of the component (E) is defined based on the total amount of the above eight kinds, and is an analysis method suitable for the state of the measurement sample among the commonly known analysis methods, for example, high performance liquid chromatography. Can be measured. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  Furthermore, the tea beverage of the present invention is within the range not impairing the object of the present invention, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, One or more additives such as nectar extract and quality stabilizer can be contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  The pH (20 ° C.) of the tea beverage of the present invention is preferably 4 or more, more preferably 5 or more, further preferably 5.5 or more, more preferably 7 or less, and preferably 6.5 or less from the viewpoint of the finish of tea. More preferred is 6.2 or less. The pH range is preferably 4 to 7, more preferably 5 to 6.5, and still more preferably 5.5 to 6.2. The pH is measured by measuring about 100 mL of tea beverage in a 300 mL beaker and adjusting the temperature.

  The Brix (20 ° C.) of the tea beverage of the present invention is preferably 0.1 or more, more preferably 0.15 or more, still more preferably 0.2 or more, and preferably 2 or less, from the viewpoint of imparting the finish of tea. 1.5 or less is more preferable, and 1 or less is more preferable. The range of Brix is preferably 0.1 to 2, more preferably 0.15 to 1.5, and still more preferably 0.2 to 1. Here, “Brix” in the present specification is a value measured using a refractometer for sugar, and is a value corresponding to a mass percentage of an aqueous sucrose solution at 20 ° C. Moreover, it means the soluble solid content concentration calculated from the refractive index of the sample with reference to the refractive index of the aqueous sucrose solution at 20 ° C. Specifically, it can be measured by the method described in Examples below.

The tea beverage of the present invention is preferably a containerized tea beverage. Since the tea beverage of the present invention has a feature that it can feel a strong roasted incense, even if it is drunk in a state where it is packed in a container having a narrow opening with respect to the surface of the beverage, the rich roasted incense of tea Can feel. A container having a narrow opening means a container having an opening serving as a drinking mouth of 1200 mm ² or less, preferably 1000 mm ² or less, more preferably 900 mm ² or less, particularly preferably 800 mm ² or less. As such a beverage container with a narrow opening, a PET bottle or bottle can with a cap (φ28 mm, φ38 mm), a partial open-end can lid such as a pull tab type or a steion tab type that opens only a part of the lid Aluminum cans and steel cans, paper packs with straws, chilled cups with straws, etc. As shown in the examples described later, usually, when a beverage is packed in a container having a narrow opening such as a PET bottle or a bottle can, and compared with a case where a container having a wide opening such as a cup is used. Because the fragrance from the surface of the beverage is difficult to enter the nose directly, the fragrance tends to feel weak, but the tea beverage of the present invention is a case where it is packed in a narrow container, You can feel the rich incense of tea like drinking tea from a teapot.

  The tea beverage of the present invention may be heat sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the Food Sanitation Law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of the container of the packaged tea beverage, for example, when the container can be heated and sterilized after filling the container, such as a metal can and a bottle. In that case, retort sterilization or post-fill sterilization (pasting) can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to. In general, a heat-sterilized tea beverage generally has a low tea aroma, but if it is a tea beverage of the present invention, a rich roasted incense of tea is felt even if heat-sterilized.

[Method for producing tea beverage with roasted incense]
The manufacturing method of this invention includes the process of mix | blending 20 mass ppb or more of component (A) and 3-1000 mass ppm component (B) so that the relationship of said Formula (1) may be satisfy | filled. For example, by blending components (A) and (B) for tea extracts containing Camellia genus tea leaves as tea ingredients, adjusting each content so as to satisfy the relationship of formula (1) above. Can be manufactured. In the production method of the present invention, the blending order of the component (A) and the component (B) is not particularly limited as long as the component (A) and the component (B) are finally present in the tea beverage. .

The tea extract can be produced by subjecting tea materials containing Camellia genus tea leaves to known extraction methods, but when using multiple tea materials, they can be extracted separately or mixed and extracted. May be. Examples of the extraction method include stirring extraction, column extraction, drip extraction, and the like. The extraction conditions can be appropriately selected depending on the extraction method.
After the extraction, the tea raw material and the tea extract can be separated by known solid-liquid separation means such as filtration, centrifugation, membrane treatment and the like. The tea extract thus obtained may be used as it is or after being dried and concentrated.

  In the production method of the present invention, the specific configuration of the tea beverage (for example, the concept of the tea beverage, the specific configurations of the components (A), (B), and (E)) is as described above, and In order to make vanilla odor and astringency, and to have a good fragrance and easy to drink while giving more roasting incense, instead of the formula (1), the formula (2) or (3 ) Can also be adopted. Furthermore, (C) rutin and (D) caffeine may be contained in the tea beverage, and the mass ratio [(D) / (B)] of the component (B) to the component (D) is within the above range. It can also be controlled.

[Method for applying roasted incense for tea beverage]
The method for imparting roasted scent of the tea beverage of the present invention comprises (A) vanillin of 20 mass ppb or more, (B) isoquercitrin and its sugar adduct of 3 to 1000 mass ppm. In the method for applying roasted scent of the present invention, (A) vanillin and (B) isoquercitrin and their sugar adducts may be finally present in the tea beverage. Is not particularly limited.

Furthermore, (A) vanillin and (B) isoquercitrin and its sugar addition in order to make vanilla odor and astringency, and to have a fragrant and easy-to-drink tea drink while further adding roasted incense It can also be controlled so that the content with the product preferably satisfies the relationship of the above formula (1), more preferably the relationship of the above formula (2), and still more preferably the relationship of the following formula (3).
The specific configurations and contents of (A) vanillin, (B) isoquercitrin and its sugar adduct, and (E) non-polymer catechins are as described above.

  Moreover, the specific structure of the tea beverage in the method for applying roasted incense according to the present invention is as described above, and may contain (C) rutin and (D) caffeine, and (B) isoquer. The mass ratio [(D) / (B)] of citrine and its sugar adduct and (D) caffeine can also be controlled within the above range.

1. Analysis of vanillin A 10 mL sample was taken in a GC headspace vial (20 mL) and 3 g sodium chloride was added. The stirring bar was put in the vial and sealed up, and the components were adsorbed on SPME fibers (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurement was performed. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
Column: TC-WAX (30m (length), 0.25mm (inner diameter), 0.25μmm (film thickness))
Column temperature: 40 ° C. (3 mh) → 20 ° C./mh→250° C.
・ Column pressure: Constant flow rate mode (31kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 260 ° C
・ Injection method: Splitless ・ Detector: MS
-Ion source temperature: 230 ° C
・ Ionization method: EI (70eV)
・ Scan range: SCAN
・ Gain: 1729V

  The purchased reagent was dissolved in ethanol and serially diluted to prepare a sample. A sample with a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. The peak area of ions at m / z 151 was used for quantification.

2. Analysis of isoquercitrin and its sugar adduct The analysis of isoquercitrin and its sugar adduct is performed by HPLC (high performance liquid chromatography) according to the following method.
LC-10AD (manufactured by Shimadzu Corporation) is used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
・ Detector: UV-visible spectrophotometer SPD-10AV (manufactured by Shimadzu Corporation)
Column: YMC-Pack ODS-A AA12S05-1506WT, φ6mm x 150mm (manufactured by YMC)

The analysis conditions are as follows.
-Column temperature: 40 ° C
-Mobile phase: A mixture of water, acetonitrile, 2-propanol and acetic acid (200: 38: 2: 1)
・ Flow rate: 1.0 mL / min
Sample injection volume: 10 μL
・ Measurement wavelength: 360 nm

A sample for analysis is prepared by the following procedure.
1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1, volume ratio) was further added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution is subjected to high performance liquid chromatographic analysis.

  In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin and isoquercitrin in the sample solution and The sugar adduct is quantified. That is, the molar concentration of isoquercitrin and the sugar adduct obtained by adding sugar to isoquercitrin in the HPLC analysis of the sample solution is determined from the calibration curve, and the content (mass) of each substance is determined from the molecular weight. %) To determine the amount of isoquercitrin and its sugar adduct in the sample.

3. Analysis of Rutin 0.5 g of a sample was taken, 20 mL of a mixed solution of methanol and 2.5% acetic acid (8: 2) was added and subjected to ultrasonic extraction for 5 minutes, and then the volume was adjusted to 25 mL. Subsequently, 1 mL was fractioned and the volume was adjusted to 25 mL, and then analyzed using a high performance liquid chromatograph-tandem mass spectrometer.

The analysis conditions are as follows.
・ Column: Unison UK-C18, φ4.6mm × 250mm (Intect)
-Mobile phase: A mixture of water, acetonitrile and acetic acid-Flow rate: 1.0 mL / min
-Column temperature: 40 ° C
・ Ionization method: Electrospray (positive ion detection mode)
・ Cone voltage: 20V
-Collision energy: 25 eV
-Number of set ions: m / z 61.2 → 303.2

4). Analysis of caffeine and non-polymer catechins Using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corp.), a sample dissolved and diluted with pure water is used for a packed column (L-column TM) for octadecyl group-introduced liquid chromatograph. ODS, 4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was mounted, and measurement was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Liquid A concentration Liquid B concentration 0 min 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

5. Measurement of pH 100 mL of a tea beverage was weighed into a 300 mL beaker and measured by adjusting the temperature to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.).

6). Measurement of Brix Brix of a tea beverage at 20 ° C. was measured using a sugar content meter (Atago RX-5000, manufactured by Atago).

7). Sensory evaluation Four expert panels performed a sensory test on “roasted scent”, “vanilla scent” and “soy taste” of each packaged tea beverage. In the sensory test, each container-packed tea beverage was evaluated according to the following evaluation criteria, and then the average value of the score of the specialized panel was obtained.

(1) Evaluation criteria of roasted incense The roasted incense of the container-packed tea beverage of Example 9 was rated 5 and the roasted incense of the container-packed tea beverage of Comparative Example 1 was rated 1 in the following five stages.
1: Can not feel roasting incense 2: Not much roasting incense 3: Feels weak roasting incense 4: Feels roasting incense and tastes good as tea 5: Feels slightly roasted incense and tastes as tea Is very good

(2) Evaluation criteria of vanilla incense The vanilla odor of the packaged tea beverage of Comparative Example 4 was rated 5 and the vanilla odor of the packaged tea beverage of Comparative Example 1 was rated 1, and was evaluated according to the following five stages.
1: Vanilla odor is not felt 2: Vanilla odor is not felt very much 3: Weak vanilla odor is felt 4: Vanilla odor is felt 5: Vanilla odor is strongly felt

(3) Evaluation criteria for astringency The astringency of the container-packed tea beverage of Comparative Example 3 was rated as 5, and the astringency of the container-packed tea beverage of Comparative Example 1 was rated as 1, which was evaluated in the following five stages.
1: Astringency is not felt 2: Astringency is not felt very much 3: A weak astringency is felt 4: Astringency is felt 5: Astringency is felt strongly

Production Example 1
Green tea extract I
6 g of green tea leaves (Nibansencha) were extracted with 400 g of ion-exchanged water at 90 ° C. for 3 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was subjected to suction filtration with No. 2 filter paper to obtain a green tea extract I.

Green tea extract II
A commercially available caffeine zero green tea beverage was used.

Examples 1-17 and Comparative Examples 1-4
Green tea extract I 20% by mass, isoquercitrin formulation A or B and vanillin are blended, the total amount is adjusted to 100% by mass with ion-exchanged water, heat sterilized, and then filled into PET bottles A container-packed tea beverage was obtained. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 1. Each container-packed tea beverage obtained had a pH of 5.8, and the content of non-polymer catechins was 0.025% by mass. In Example 10, the pH was adjusted to 5.8 using sodium bicarbonate. The Brix at 20 ° C. of the packaged tea beverage was 0.33 in Example 9.

Examples 18 to 21 and Comparative Example 5
A packaged tea beverage having a pH of 6.1 was obtained in the same manner as in Example 1 except that 99.6% by mass of Green Tea Extract II was mixed with Isoquercitrin Formulation A and Vanillin. In addition, in the container-packed tea beverages of Examples 19 to 21, caffeine was added so that the caffeine content in Table 2 was obtained. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 2. The content of non-polymer catechins in each of the packaged tea beverages obtained was 0.029% by mass. The Brix at 20 ° C. of the container-packed tea beverage was 0.56 in Example 21.

From Table 1, it can be seen that roasted incense can be imparted to the tea beverage when a specific amount of (A) vanillin, (B) isoquercitrin and its sugar adduct coexist in the tea beverage.
Also, from Table 2, when (D) caffeine is contained in a tea beverage in which a specific amount of (A) vanillin and (B) isoquercitrin and its sugar adduct coexist, roast aroma is further improved. You can enjoy the lingering taste of tea after drinking, and you will find that it is a tea drink that is tasteful and responsive.

Claims (11)

The following components (A) and (B);
(A) Vanillin 20 mass ppb or more, and (B) Isoquercitrin and its sugar adduct 3-1000 mass ppm
Containing
Content of a component (A) and a component (B) is following formula (1);
Y ≦ 0.04X + 80 (1)
[In Formula (1), Y shows content (mass ppb) of a component (A), and X shows content (mass ppm) of a component (B). ]
A tea drink that satisfies the relationship.   The tea drink of Claim 1 whose content of a component (A) is 20-100 mass ppb.   The tea drink of Claim 1 or 2 which contains caffeine as a component (D), and content of a component (D) is 7-500 mass ppm.   The tea drink of Claim 3 whose mass ratio [(D) / (B)] of a component (B) and a component (D) is 0.01-20.   The tea beverage according to any one of claims 1 to 4, wherein the pH is 4 to 7.   The tea beverage according to any one of claims 1 to 5, which is a green tea beverage, a semi-fermented tea beverage, a fermented tea beverage, a roasted tea beverage, or a blended tea beverage.   The tea drink according to any one of claims 1 to 6, which is a container-packed tea drink.   The tea drink according to any one of claims 1 to 7, which is heat-sterilized.   The tea drink of any one of Claims 1-8 which contains rutin as a component (C) and whose content of a component (C) is 0.1-100 mass ppm. The following components (A) and (B);
(A) Vanillin 20 mass ppb or more, and (B) Isoquercitrin and its sugar adduct 3-1000 mass ppm
Is represented by the following formula (1):
Y ≦ 0.04X + 80 (1)
[In Formula (1), Y shows content (mass ppb) of (A) vanillin, and X shows content (mass ppm) of a component (B). ]
The manufacturing method of the tea beverage to which the roasted incense was given including the process of mix | blending so that the relationship of may be satisfy | filled. 20 mass ppb or more of (A) vanillin and 3-1000 mass ppm of (B) isoquercitrin and its sugar adduct are represented by the following formula (1):
Y ≦ 0.04X + 80 (1)
[In Formula (1), Y shows content (mass ppb) of (A) vanillin, and X shows content (mass ppm) of a component (B). ]
A method for imparting roasted incense of tea beverages to coexist so as to satisfy the above relationship .