JP6249870B2 - Roasted tea extract - Google Patents

Description

  The present invention relates to a roasted tea extract capable of imparting natural roasting incense to food and drink.

  When tea leaves are roasted at high temperatures, unique flavors such as aroma, bitterness, acidity and sweetness are formed. The aromatic roasted incense mainly composed of pyrazines produced by roasting is extremely palatable, and the roasted tea leaves are loved by many people as roasted tea.

  On the other hand, roasted incense is important in producing packaged tea beverages that have become mainstream in recent years because they can be easily consumed. In the production of container-packed tea beverages filled in cans, plastic bottles, etc., heat sterilization is performed to enable long-term storage. However, there is a problem that the aroma inherent to tea decreases and changes due to the heat load of heat sterilization, and roasted incense is used as one of means for compensating for the decrease or deterioration of the aroma. As a technique using roasted incense, an additive for tea beverage made of 2,3-diethyl-5-methylpyrazine, 2-methylpyrazine or 3-ethyl-2,5-dimethylpyrazine (Patent Document 1), powder A tea beverage obtained by mixing roasted tea leaves with a tea extract (Patent Document 2), and obtained by heat-treating a distillate obtained by steam distillation of raw tea leaves at a temperature of 100 ° C. or lower, using roasted tea as the raw tea leaves. Tea extract (patent document 3) etc. are mentioned.

JP2008-148604 JP 2009-219447 A JP 2010-207116 A

  Various methods as described above have been disclosed regarding the method of using roasted incense in the manufacture of packaged tea beverages. However, these methods have at least the following drawbacks. In the method using the additive of Patent Document 1, since the added component is not derived from tea leaves, the tea may have a different and artificial flavor. The method of mixing powder roasted tea leaves of Patent Document 2 can enhance the roasted fragrance, but there is a drawback that unpleasant bitterness, miscellaneous taste and roughness are increased by adding the tea leaves themselves. Moreover, when the tea extract obtained by the method described in Patent Document 3 is added to a tea beverage, although the sweet scent is enhanced, the roast scent of the last note remaining after drinking is insufficient, and an unpleasant burning odor Turned out to be.

  Therefore, it is hoped to provide a tea extract that can overcome the above problems and provide natural roasted incense with good expression from top note to last note to food and drink without giving an unpleasant burning odor. It was rare.

  As a result of intensive studies to achieve the above object, the present inventors have determined that the burnt odor is controlled by controlling the content weight ratio of pyrazines relative to 3-pyridinol and the content weight ratio of pyrazines relative to guaiacol within a certain range. It has been found that a rich and natural roasting incense can be expressed from the top note to the last note without giving it, and the present invention has been completed.

That is, the present invention includes the following components (A), (B) and (C);
(A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 At least one selected from dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine Pyrazines: 5 mg / L or more in total,
(B) 3-pyridinol: 0.5 mg / L or more,
(C) Guaiacol is contained, and the weight ratio [(A) / (B)] of the component (A) and the component (B) is 10 or less and the weight ratio of the component (A) and the component (C) [(A ) / (C)] is a method for producing a roasted tea extract having 60 or more ,
The method for producing the roasted tea extract includes the following steps 1 to 3, and further includes a step of heat-treating the mixed liquid obtained in the following step 3 at a temperature exceeding 100 ° C. and less than 134 ° C., Production method of tea extract with natural roasting fragrance that can be expressed from top note to last note (excluding the step of treating the extract obtained in step 2 with activated carbon)
(Step 1) Steam distilling roasted tea leaves to obtain a distillate,
(Step 2) A step of adding an aqueous medium to the tea leaf residue after steam distillation to obtain an extract,
(Step 3) A step of mixing a part or all of the distillate from step 1 and the extract from step 2 and adjusting the Brix of the mixture to 0.5 to 7% is provided. .

  The present invention also provides a method for imparting roasted incense to foods and drinks, characterized by adding the roasted tea extract.

  Moreover, this invention provides the tea drink formed by adding the said roasted tea extract 0.01 to 5weight%.

  According to the present invention, it is possible to provide a roasted tea extract that imparts natural roasted incense that can be expressed from the top note to the last note to foods and drinks without increasing unpleasant bitterness, miscellaneous taste, and burning odor.

The present invention is described in detail below.
The raw tea leaves used in the production of the roasted tea extract of the present invention are Camellia sinensis, a Chinese tree (var. Sinensis) that is an evergreen tree of the camellia camellia family, and assam species (var. Assamica) and their It is roasted tea leaves obtained by roasting raw leaves and stems obtained from hybrids, or tea leaves produced using these as primary raw materials.
For example, roasted tea obtained by roasting unfermented tea such as sencha, gyokuro, cape tea, bancha, stalk tea, and kettle roasted green tea, as well as flower tea such as jasmine tea and katsura tea that have had their fragrance transferred to non-fermented tea, white tea As a raw material tea leaf, roasted microbial fermented tea such as fermented tea such as weakly fermented tea such as oolong tea, fermented tea such as black tea, and puer tea may be used.

  There are no particular restrictions on the roasting method, roasting temperature, roasting time, etc. for roasting tea leaves, but the roasting method is a direct fire type, hot air type, semi-hot air type, far infrared type, etc. with a rotating drum Are preferred. A preferred roasting temperature is 100 to 350 ° C, more preferably 120 to 250 ° C. The preferred roasting time is 1 to 30 minutes, more preferably 3 to 15 minutes.

  In the production of the roasted tea extract of the present invention, steam distillation of the roasted tea leaves is performed. Steam distillation is a method for recovering the aromatic component as a distillate by drawing the aromatic component in the raw material into the gas phase with water vapor and cooling it. Specifically, it is a method in which a raw material is filled in a highly airtight tank or column and water vapor is passed through the raw material, and methods such as atmospheric steam distillation, pressurized steam distillation, and reduced pressure steam distillation can be employed. As the water vapor, either saturated water vapor or superheated water vapor may be used. The temperature of water vapor, the amount of distillate to be recovered, etc. can be arbitrarily set according to the type of raw tea leaves. The temperature of water vapor is 40 to 120 ° C., and the amount of distillate may be 0.2 to 3 parts by weight with respect to 1 part by weight of the raw tea leaves, but is not limited to this range.

  A distillate obtained by steam distillation of the raw tea leaves and a mixed liquid obtained by mixing a part or all of the extract obtained by extracting the raw tea leaf residue after steam distillation is the roasted tea extract of the present invention. Examples of the method for extracting the raw tea leaf residue after steam distillation include known methods such as a drip extraction method, a batch extraction method, and a column extraction method. The extraction conditions are appropriately selected according to the type and flavor of the raw tea leaves, and an aqueous medium is used for the extraction. The aqueous medium here is a medium composed of a liquid containing water as a main component, and the aqueous medium may contain food additives and the like to be described later. The amount of the aqueous medium may be 1 to 50 parts by weight of an aqueous medium (usually water, hot water, hot water) with respect to 1 part by weight of the raw tea leaves before steam distillation, but the amount of the aqueous medium is large. Since an unpleasant burning odor may become strong, 1.5-10 weight part is preferable and 2-5 weight part is more preferable. 2 to 30 parts by weight is preferable in terms of extraction efficiency, manufacturing cost, quality, and the like. Although extraction temperature is not specifically limited, 40-100 degreeC is preferable and 50-90 degreeC is more preferable. Although the extraction time depends on the amount of the aqueous medium and the extraction temperature, it is 30 seconds to 6 hours, preferably 3 minutes to 3 hours, and more preferably 4 minutes to 1 hour. In the extraction step, an antioxidant may be added to the tea extract during and / or after extraction in order to suppress oxidation of the tea extract. Examples of the antioxidant include ascorbic acid, erythorbic acid or their metal salts which are recognized as food additives.

  After the extraction step, an extract may be obtained by solid-liquid separation by filtration such as a filter press using a cartridge filter, a filter cloth, a filter plate, filter paper, and a filter aid, or by centrifugal separation. Further, in order to remove turbidity and precipitation of the extract, an enzyme treatment may be performed on the extract during or after extraction. In the enzyme treatment, the treatment can be performed under conditions according to various enzymes such as tannase, cellulase, and protease.

  The roasted tea extract of the present invention comprises component (A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine. 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine At least one pyrazine selected from: total 5 mg / L or more, component (B) 3-pyridinol: 0.5 mg / L or more, and (C) containing guaiacol, of component (A) and component (B) The content weight ratio [(A) / (B)] is 10 or less, and the content weight ratio [(A) / (C)] of the component (A) and the component (C) is 60 or more. A part or all of the distillate obtained by steam distillation and the extract obtained by extracting the raw tea leaf residue after steam distillation are mixed and adjusted so as to have a specific component composition. Sencha extract can be obtained.

  The total content of component (A) pyrazines is 5 mg / L or more, preferably 6 mg / L or more, and more preferably 7 mg / L or more in order to impart the roast fragrance of the top note. Component (B) 3-pyridinol is 0.5 mg / L or more, preferably 1 mg / L or more, more preferably 2 mg / L or more in order to impart the last note roasting fragrance. Since component (A) is abundantly contained in the distillate and component (B) is abundantly contained in the extract, the mixing ratio of the distillate and extract is adjusted to contain components (A) and (B). The weight ratio [(A) / (B)] can be adjusted. [(A) / (B)] is controlled to 10 or less in order to impart a natural roasting fragrance that develops from the top note to the last note. When [(A) / (B)] exceeds 10, the roast scent of the last note becomes weak. [(A) / (B)] is more preferably 1.1 to 8, and further preferably adjusted to 1.3 to 6.

  The roasted tea extract of the present invention contains component (C) guaiacol having a burning odor. In order to suppress an unpleasant burning odor, the weight ratio [(A) / (C)] of the component (A) and the component (C) is controlled to 60 or more by adjusting the mixing ratio of the distillate and the extract. To do. [(A) / (C)] is preferably 70 or more, and more preferably 80 or more. Since component (C) is contained in both the distillate and the extract, when the mixing ratio of the extract is high and the Brix of the roasted tea extract exceeds 7%, [(A) / (C)] is less than 60. If [(A) / (C)] is less than 60, a burning odor is strongly felt. In order to suppress the burning odor, the component (C) is preferably 0.3 mg / L or less, more preferably 0.2 mg / L or less, and further preferably 0.15 mg / L or less.

  The roasted tea extract of the present invention contains a component (D) 4-hydroxy-2,5-dimethyl-3 (2H) -furanone having a sweet scent like cotton candy. Although there is no restriction | limiting in particular in content of a component (D), in order to provide the sweet fragrance produced | generated by roasting, content is preferably 1.5 mg / L or more, more preferably 2.5 mg / L or more. More preferably 5 mg / L or more.

  The Brix of the roasted tea extract of the present invention is preferably adjusted to 0.5 to 7%, more preferably 1 to 4%. If Brix is less than 0.5, the roast scent of the last note may be weak. If Brix exceeds 7, an unpleasant burning odor may be noticeable.

  Although there is no restriction | limiting in particular in tannin content of the roasted tea extract of this invention, in order not to increase an unpleasant bitter taste and miscellaneous taste when adding to food-drinks, tannin content is preferably 9200 mg / L or less, 6500 mg / L The following is more preferable, and 5000 mg / L or less is more preferable.

  The pH of the roasted tea extract of the present invention is preferably 4 to 7 in terms of 25 ° C. Under basic conditions exceeding pH 7, tea polyphenols are remarkably deteriorated, and when pH is less than 4, precipitation due to aggregation of tea polyphenols is likely to occur. To adjust the pH, a pH adjuster such as sodium bicarbonate (sodium hydrogen carbonate), potassium carbonate, or sodium hydroxide, which is recognized as a food additive, is used. What is necessary is just to determine the addition amount of a pH adjuster so that it may become desired pH according to the kind.

  You may heat-sterilize the roasted tea extract of this invention as needed. In the case of sterilization, since the balance of flavor is lost by heating at a high temperature for a long time, heating at a high temperature for a short time (80 to 135 ° C. for about 3 seconds to 30 minutes) is appropriate. Furthermore, flavor deterioration can be prevented by refrigeration or freezing storage after heating.

  The roasted tea extract of the present invention does not increase unpleasant bitterness, miscellaneous taste, and burnt odor, and can impart natural roasted incense that can be expressed from the top note to the last note to food and drink. When the roasted tea extract is contained in a range of usually 0.01 to 5% by weight, preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight with respect to the food or drink as the final product. Natural roasting incense is expressed. If it is less than 0.01% by weight, the effect may not be sufficient, and if it exceeds 5% by weight, the roasted fragrance tends to be too strong. When the roasted tea extract of the present invention is added to a tea beverage, it is preferably added in an amount of 0.05 to 1% by weight, more preferably 0.1 to 0.5% by weight, based on the tea beverage.

  Note that tea drinks are fresh leaves and stems of “chanoki” (Camelia sinensis var. Sinensis and Camellia sinensis var. Assamica, or hybrids thereof), or tea leaves (for example, sencha, gyokuro) , Unfermented tea such as cap tea, bancha, roasted green tea, flower tea such as jasmine tea and katsura tea that have moved the fragrance to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, black tea, etc. Beverages extracted and processed using as a raw material or a part thereof. In addition to the tea leaves used as raw materials, brown rice, barley, wheat, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, licorice, lotus, perilla, pine, psyllium, rosemary, mulberry, ketsumeishi, soybeans, kelp , Ganoderma, Beardew, Salmon, Sesame, Safflower, Ashitaba, Chen, Guava, Aloe, Gymnema, Tochu, Dokdami, Chicory, Evening Primrose, Loquat, etc. There may be.

  The tea beverage to which the roasted tea extract of the present invention is added is sterilized at any stage of the production process, a metal container, a paper container combined with a metal foil or a plastic film, a molded container mainly composed of polyethylene terephthalate (So-called PET bottles) and bottles can be provided in a normal state. If it can be heat sterilized after filling into a container like a metal can or bottle, it is manufactured by retort sterilization (110-140 ° C., 1 to several tens of minutes), but cannot be retort sterilized like a plastic bottle or paper container For things, sterilization conditions equivalent to retort sterilization, such as high temperature and short time sterilization (UHT sterilization: 110-150 ° C., 1 to several tens of seconds) with a plate heat exchanger, etc. A method such as filling can be selected.

  As an object to which the roasted tea extract of the present invention is added, in addition to tea beverages, beverages such as sports beverages, carbonated beverages, fruit juice beverages, milk beverages, alcoholic beverages, ice creams, sorbets, frozen confectionery such as ice candy, Japanese / Western confectionery, chewing gums, chocolates, breads, and various snacks.

  The following examples further illustrate the present invention. However, the present invention is not limited to this.

<Production of Invention 1>
2 kg of roasted tea A roasted from sencha (80% Nibancha, 20% autumn / winter tea) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 5.6 kg of water at 70 ° C. for 24 minutes, followed by diatomaceous earth filtration to obtain 2.3 kg of extract (Brix 4.44%). 2 kg of distillate, 2 kg of extract and 6 g of sodium ascorbate were mixed and heated at 102 ° C. for 14 seconds to obtain a roasted tea extract as Invention Product 1.

<Manufacture of comparative product 1>
2 kg of roasted tea A was drip extracted with 5.6 kg of water at 70 ° C. for 24 minutes, followed by diatomaceous earth filtration to obtain 2.3 kg (Brix5.00%) of the extract. 2 kg of water, 2 kg of the extract and 6 g of sodium ascorbate were mixed and heated at 102 ° C. for 14 seconds to obtain a roasted tea extract as Comparative Product 1.

<Production of Invention 2 and Comparative Product 2>
2 kg of roasted tea B roasted from sencha (Nibancha 30%, autumn / winter bancha 70%) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of a distillate. After the tea leaf residue after steam distillation was drip extracted with 5.1 kg of water at 75 ° C. for 26 minutes, 0.4 g of Sumiteam TAN (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted for 30 minutes, filtered through diatomaceous earth, and extracted. 2.4 kg of liquid (Brix 4.99%) was obtained. Mixing 1.7 kg of distillate, 1.7 kg of extract and 5.1 g of sodium ascorbate, adjusting to pH 5.4 by adding sodium bicarbonate, then heating at 105 ° C. for 23 seconds to become roasted tea extract that becomes invention product 2. Got.
300 g of distillate and 300 g of water were mixed and heated at 105 ° C. for 23 seconds to obtain a roasted tea extract serving as comparative product 2.

<Production of Invention 3, Comparative Products 3 and 4>
After 0.67 kg of 30 ° C. water was uniformly sprayed on 2 kg of roasted tea B, the mixture was left to stand for 30 minutes to be wet. After completion of wetting, steam distillation was performed at 100 ° C. under normal pressure to obtain 1 kg of a distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 8 kg of water at 80 ° C. for 10 minutes, followed by diatomaceous earth filtration to obtain 6 kg of extract (Brix 5.06%). 300 g of the distillate, 300 g of the extract, and 1.2 g of ascorbic acid were mixed and heated at 80 ° C. for 30 seconds to obtain a roasted tea extract as Invention Product 3.
300 g of the distillate was heated at 80 ° C. for 30 seconds to obtain a roasted tea extract as Comparative product 3.
0.14 kg of activated carbon ("Taiko S" manufactured by Phutamura Chemical Co., Ltd.) is added to 5.5 kg of the extract, and after stirring for 1 hour at 5 ° C, the activated carbon is separated and clarified by centrifugation and diatomaceous earth filtration. And concentrated with a rotary evaporator to obtain 0.8 kg of concentrated liquid (Brix 25.37%). 300 g of distillate, 240 g of concentrated liquid, 60 g of water and 1.2 g of ascorbic acid were mixed and heated at 134 ° C. for 30 seconds to obtain a roasted tea extract to be a comparative product 4.

<Manufacture of comparative product 5>
After 0.67 kg of 30 ° C. water was uniformly sprayed on 2 kg of roasted tea B, the mixture was left to stand for 30 minutes to be wet. After completion of wetting, steam distillation was performed at 100 ° C. under normal pressure to obtain 1 kg of a distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 16 kg of water at 80 ° C. for 10 minutes, followed by diatomaceous earth filtration to obtain 9.7 kg of extract (Brix 2.82%). The extract was concentrated with a rotary evaporator to obtain 0.57 kg (Brix 47.54%) of the concentrate. 0.5 kg of distillate, 0.4 kg of concentrate, 0.1 kg of water and 1 g of ascorbic acid were mixed and heated at 80 ° C. for 30 seconds to obtain a roasted tea extract to be Comparative Product 5.

<Production of Inventions 4 to 8 and Comparative Product 6>
2 kg of roasted tea C obtained by roasting sencha (70% Nibancha and 30% autumn / winter tea) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of distillate. After the tea leaf residue after steam distillation was drip extracted with 5.1 kg of water at 60 ° C. for 26 minutes, 0.4 g of Sumiteam TAN (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted for 30 minutes, filtered through diatomaceous earth, and extracted. A liquid was obtained. The extract was concentrated with a rotary evaporator to obtain 1 kg (Bx10.9%) of the concentrate. 300 g of distillate and 300 g of water were mixed and heated at 100 ° C. for 45 seconds to obtain a roasted tea extract to be a comparative product 6.
300 g of distillate, 55 g of concentrate and 0.9 g of sodium ascorbate were mixed, water was added to adjust to 600 g, sodium bicarbonate was added to adjust to pH 5.4, and the product was heated at 100 ° C. for 45 seconds to invent the product. A roasted tea extract of 4 was obtained.
Except for changing the amount of concentrated solution 55g in the production of Invention Product 4 to 138g, 193g, 249g, 276g, the same treatment as Invention Product 4 was performed, and Invention Product 5, Invention Product 6, Invention Product 7, Invention Product 8, and A roasted tea extract was obtained.

  Component analysis of the obtained roasted tea extract was performed. The measuring method of various components is described below.

<Measurement method of Brix>
Brix was measured at 20 ° C. with RX-5000α (manufactured by Atago Co., Ltd.).

<Measurement method of tannin>
Tannin was quantified in accordance with the iron tartrate absorptiometric method described on pages 252 to 254 of “Explanation of Manual for Analysis of Japanese Food Standard Components” (edited by Japan Food Analysis Center, Central Law, July 2001).

<Measurement method of caffeine>
Caffeine was quantified by HPLC analysis under the following conditions.
Apparatus: Alliance HPLC system (manufactured by Waters)
Column: Poroshell 120 EC-C18 (4.6 × 100 mm, particle size 2.7 μm, manufactured by Agilent)
Column temperature: 40 ° C
Mobile phase: Liquid A 0.05% phosphoric acid water / acetonitrile = 1000/25 (volume ratio), Liquid B methanol gradient program: 0 to 1 minute, B0% → 1 to 11 minutes, B0 to 33% → 11 to 11 25 minutes B33-95% → 11.25-13.25 minutes, B95% → 13.25-13.5 minutes, B95-0% → 13.5-15.5 minutes, B0%
Flow rate: 1.5 mL / min Detection: UV 275 nm

<Analysis of components (A) to (D)>
25 mL of roasted tea extract was passed through a column packed with 2.5 g of Polapack Q (manufactured by Waters). Next, after passing 25 mL of ultrapure water, the aromatic component was eluted with 25 mL of a mixed solvent of diethyl ether: isopentane = 6: 4 to obtain an aromatic extract. After adding 4 μg of cyclopentanol as an internal standard substance to the fragrance extract, the fragrance concentrate was obtained by dehydrating with anhydrous sodium sulfate and concentrating with a nitrogen gas stream. The obtained fragrance concentrate was subjected to GC-MS analysis. The GC-MS conditions are as follows.
Equipment: TRACE GC-ULTRA (manufactured by Thermo Fisher Scientific), TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific)
Column: DB-WAX (0.25 mm ID × 30 m, film thickness 0.25 μm, manufactured by Agilent)
Carrier gas: helium, flow rate 1 mL / min inlet temperature: 250 ° C
Split ratio: 20: 1
Injection volume: 2 μL
Oven program: 40 ° C. (2 min hold) → 4 ° C./min→240° C. (8 min hold)

  The results of component analysis are shown in Table 1.

  Inventive products 1-8 roasted tea extract contains 5 mg / L or more of component (A) pyrazines, 0.5 mg / L or more of (B) 3-pyridinol, (C) guaiacol, and component (A) The content weight ratio [(A) / (B)] of the component (B) is 10 or less, and the content weight ratio [(A) / (C)] of the component (A) and the component (C) is 60 or more. Indicated. Comparative product 1 extracted without steam distillation had a low component (A) of 1.16 mg / L. Since the comparative products 2, 3, and 6 not containing the extract had a component (B) as low as 0.05 or less, (A) / (B) was 120 or more. Since the comparative product 4 described in Patent Document 3 has a low component (B) of 0.09 mg / L, (A) / (B) showed a high value of 102.3. It is estimated that the component (B) of the comparative product 4 was removed by the activated carbon treatment of the extract. The comparative product 5 described in Patent Document 3 had a low content weight ratio [(A) / (C)] of component (A) and component (C) of 41.3.

<Sensory evaluation of inventions and comparative products>
The inventive product obtained in Example 1 and the comparative product were diluted 20 times with ion-exchanged water, and sensory evaluation was performed on roasted aroma, burnt odor, sweetness and bitterness by 5 panelists.

(Evaluation criteria for top note roasting incense)
The roasting incense felt immediately after drinking was used as the top note roasting incense.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Evaluation criteria for last note roasting incense)
The roasting incense remaining after drinking was used as the roasting incense of the last note.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Evaluation criteria for the natural feeling of roasted incense)
Natural roasting incense that does not feel an artificial fragrance was made natural.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Evaluation criteria for burnt odor)
The smell of burning wood that was felt when drinking was used as burnt odor.
Evaluation points: 4 (not felt), 3 (not felt so much), 2 (feeled) 1 (feels strongly)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Evaluation criteria for sweetness)
Sweet scent felt when drinking.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Evaluation criteria for bitterness and astringency)
The unpleasant bitterness and astringency felt when drinking was taken as bitterness.
Evaluation points: 4 (not felt), 3 (not felt very much), 2 (feeled), 1 (feels strongly)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.

(Comprehensive evaluation)
When there is at least one x in the evaluation of roasting fragrance, burnt odor, sweetness, bitterness and astringency, x, when there is no x and there is at least one △, there is no △, x and △, and there are three or more ○ Is marked with ○ when there is no ◯, x and △ and there are 4 or more.

  The evaluation results are shown in Table 2.

  Inventive products 1 to 8 did not feel a burning odor, felt a natural roasted incense from the top note to the last note, and had no bitter taste. In the comparative product 1, the roast scent of the top note and the last note was insufficient, and in the comparative products 2 to 4 and 6, the roast scent of the last note was not sufficiently felt. Comparative product 5 felt a strong burning odor and bitter astringency.

<Manufacture and evaluation of sencha beverages with added inventive or comparative products>
100 g of Sencha was put into 3000 g of water at 60 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2380 g of an extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 600 mg / L and the ascorbic acid concentration was 300 mg / L. Add the roasted tea extract (Invention 1-8, Comparative 1-6) to 0.2% by weight with respect to this diluted extract, add baking soda to pH 6.5, Prepared. The prepared liquid was sterilized by retort (121 ° C., 10 minutes) to obtain sencha beverages 1 to 14. Moreover, except having changed into the roasted tea A which pulverized the said roasted tea extract, it processed similarly to the above and obtained the sencha drink 15. A beverage 16 was obtained which was processed in the same manner as above except that the roasted tea extract was changed to 2,3-diethyl-5-methylpyrazine added to 2 μg / L.
Sensory evaluation was performed by the method of Example 2 with respect to roasting aroma, burnt odor, sweetness and bitterness of sencha beverages by five panelists.

  The evaluation results are shown in Table 3.

  The sencha beverages 1 to 8 did not feel a burning odor, felt a natural roasted incense from the top note to the last note, and did not feel a bitter taste. In the case of the sencha beverages 10 to 12 and 14, the roast fragrance of the last note was insufficient. The sencha beverage 13 felt a strong burning odor and a bitter astringency, and the sencha beverage 15 felt a bitter astringency. In the sencha drink 16, artificial roasting incense was felt.

<Manufacture and evaluation of gyokuro beverages with added inventive or comparative products>
50 g of gyokuro was added to 1500 g of water at 55 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1202 g of the extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 700 mg / L and the ascorbic acid concentration was 300 mg / L. Add roasted tea extract (Inventions 1 to 3, Comparative products 1 to 5) to 0.3% by weight with respect to the diluted extract, and then add sodium bicarbonate so that the pH is 6.8. Prepared. The liquid mixture was sterilized by retort (121 ° C., 10 minutes) to obtain gyokuro beverages 1-8.
Sensory evaluation was performed by the method of Example 2 with respect to the roasting aroma, burnt odor, sweetness and bitterness of the gyokuro beverage by five panelists.

  The evaluation results are shown in Table 4.

  Gyokuro beverages 1 to 3 did not feel a burning odor, a natural roasted incense from the top note to the last note, and no bitter taste. Gyokuro beverage 4 had insufficient roasting incense. Gyokuro drinks 5 to 7 had insufficient roasting incense of the last note. Gyokuro Beverage 8 had a strong burnt smell and bitter taste.

<Manufacture and evaluation of oolong tea beverage with added invention or comparative product>
50 g of oolong tea (daffodil) was added to 1500 g of 80 ° C. water. After stirring and extracting for 10 minutes, filtration was performed with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1054 g of the extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 450 mg / L and the ascorbic acid concentration was 300 mg / L. A roasted tea extract (Inventions 4 to 8, Comparative Product 6) was added to the diluted extract to 0.1%, and sodium bicarbonate was added to adjust the pH to 6.4 to prepare a preparation solution. The prepared liquid was sterilized by retort (121 ° C., 10 minutes) to obtain Oolong tea beverages 1-6.
Sensory evaluation was performed by the method of Example 2 with respect to roasted scent, burnt smell, sweetness and bitterness of oolong tea drinks by five panelists.

  The evaluation results are shown in Table 5.

  Oolong tea beverages 1-5 did not feel a burning odor, a natural roasted incense from the top note to the last note, and no bitter taste. Oolong tea beverage 6 had insufficient roasting incense in the last note.

  By adding the roasted tea extract of the present invention to a tea beverage, it is possible to provide a tea beverage having a natural roasted incense that can be felt from the top note to the last note without an unpleasant burning odor.

Claims (3)

The following components (A), (B) and (C);
(A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 At least one selected from dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine Pyrazines: 5 mg / L or more in total,
(B) 3-pyridinol: 0.5 mg / L or more,
(C) Guaiacol is contained, and the weight ratio [(A) / (B)] of the component (A) and the component (B) is 10 or less and the weight ratio of the component (A) and the component (C) [(A ) / (C)] is a method for producing a roasted tea extract having 60 or more ,
The method for producing the roasted tea extract includes the following steps 1 to 3, and further includes a step of heat-treating the mixed liquid obtained in the following step 3 at a temperature exceeding 100 ° C. and less than 134 ° C., A method for producing a tea extract having a natural roasting fragrance that can be expressed from the top note to the last note (except when the extract obtained in step 2 is treated with activated carbon).
(Step 1) Steam distilling roasted tea leaves to obtain a distillate,
(Step 2) A step of adding an aqueous medium to the tea leaf residue after steam distillation to obtain an extract,
(Step 3) A step of mixing part or all of the distillate from step 1 and the extract from step 2 and adjusting the Brix of the mixture to 0.5 to 7%. A method for imparting roasted incense to a food or drink, comprising adding the roasted tea extract obtained by the production method according to claim 1 . Method for producing a roasted tea extract the tea beverage made by adding 0.01 to 5 wt% obtained by the production method according to claim 1.