JP6557689B2 - Tea drink containing powdered tea leaf tea leaves - Google Patents
Tea drink containing powdered tea leaf tea leaves Download PDFInfo
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- JP6557689B2 JP6557689B2 JP2017017377A JP2017017377A JP6557689B2 JP 6557689 B2 JP6557689 B2 JP 6557689B2 JP 2017017377 A JP2017017377 A JP 2017017377A JP 2017017377 A JP2017017377 A JP 2017017377A JP 6557689 B2 JP6557689 B2 JP 6557689B2
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- tea
- leaves
- powdered
- beverage
- benifuuki
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- 241001122767 Theaceae Species 0.000 title 2
- 235000013616 tea Nutrition 0.000 claims description 167
- 244000269722 Thea sinensis Species 0.000 claims description 146
- 239000000284 extract Substances 0.000 claims description 31
- 235000009569 green tea Nutrition 0.000 claims description 30
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 25
- 235000005487 catechin Nutrition 0.000 claims description 25
- 150000001765 catechin Chemical class 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 15
- 235000019658 bitter taste Nutrition 0.000 description 30
- 235000019606 astringent taste Nutrition 0.000 description 24
- 235000019640 taste Nutrition 0.000 description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 7
- 229950001002 cianidanol Drugs 0.000 description 7
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- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
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- 229920000642 polymer Polymers 0.000 description 6
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- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
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- 235000019583 umami taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- 238000005352 clarification Methods 0.000 description 2
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- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 2
- 235000019668 heartiness Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
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- 238000003801 milling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 1
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 description 1
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
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- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
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Landscapes
- Tea And Coffee (AREA)
Description
本発明は、粉末べにふうき茶葉を含有する茶飲料に関する。より詳細には、粉末べにふうき粉茶葉を含有することによりしっかりとした苦渋味が付与されているにも関わらず、雑味の増加が抑制されている緑茶飲料に関する。本発明は、飲料製造の分野において、有用である。 The present invention relates to a tea drink containing powdered tea leaves. More specifically, the present invention relates to a green tea beverage in which an increase in miscellaneous taste is suppressed even though a firm bitter and astringent taste is imparted by containing powdered tea leaves in powdered bean. The present invention is useful in the field of beverage production.
近年、缶やペットボトルなどの容器に充填された容器詰め茶飲料が多く開発、市販されており、特に、緑茶飲料の市場が拡大している。市場の拡大とともに、このような容器詰め茶飲料に対する消費者の嗜好は高まってきている。 In recent years, many container-packed tea beverages filled in containers such as cans and plastic bottles have been developed and marketed, and the market for green tea beverages is particularly expanding. As the market expands, consumer preferences for such packaged tea beverages are increasing.
茶飲料に関しては、沈殿防止、香味改良等の観点から、いくつかの技術が提案されている。例えば、特許文献1は、マグネシウム濃度及び粒子径0.2〜0.8μmの水不溶性固形分の量をコントロールすることにより、長期保存してもおりや沈殿が生じることがなく、茶本来の風味を損なわない飲料を提案する。また特許文献2は、生体機能性の高いカテキンの
濃度を高濃度に維持しつつ、風味が改善され、かつオリの発生などに関する品質を改善したものとして、エステル型カテキン量と遊離型カテキン量の比率を調整することを特徴とする飲料の製造方法を提案する。
With regard to tea beverages, several techniques have been proposed from the viewpoints of preventing precipitation and improving flavor. For example, Patent Document 1 controls the magnesium concentration and the amount of water-insoluble solids having a particle size of 0.2 to 0.8 μm, so that it can be stored for a long time and precipitation does not occur, and the original flavor of tea is not impaired. Suggest a drink. Patent Document 2 describes that the amount of ester-type catechin and the amount of free-type catechin are as follows. A method for producing a beverage characterized by adjusting the ratio is proposed.
一方、茶飲料の原料として抹茶等の粉末緑茶葉を利用することにより、茶飲料中の呈味等を改善する方法が知られている。例えば、特許文献3は、香味、滋味ともに優れた茶飲
料の製造方法として、常温又は温水で微粉末茶を抽出し、酸化防止剤を添加する抽出ステップと、前記抽出液中の、微粉末茶の大粒子成分を遠心分離して除去するステップとを有するものを提案する。また、特許文献4は、緑茶抽出に伴って生じる微粒子を、100%分離可能な最小粒径が0.5〜5μmの条件で除去して、濁度をOD720で0.05未満とした透明緑茶抽出液に、緑茶粉末を添加して濁度をOD720で0.05〜3.00としたことを特徴とする緑茶飲料
を提案する。粉末茶葉は、特に旨味及びコク味の付与に有用であると考えられており、例えば、特許文献5は、茶由来成分のみで製造される茶飲料であって、茶本来の旨味・コク
味を有し、かつ豊かな香りを有するものとして、ほうじ茶の粉末茶葉を茶抽出液に添加した茶飲料を提供する。
On the other hand, a method for improving taste and the like in tea beverages by using powdered green tea leaves such as matcha tea as a raw material for tea beverages is known. For example, Patent Document 3 describes a method for producing a tea beverage excellent in flavor and taste, by extracting fine powdered tea at room temperature or warm water and adding an antioxidant, and fine powdered tea in the extract. And a step of removing the large particle component by centrifugation. Patent Document 4 discloses a transparent green tea extract with a turbidity of less than 0.05 with an OD 720 of 100% by removing the fine particles generated by green tea extraction under the condition that the minimum particle size that can be separated is 0.5-5 μm. The present invention proposes a green tea beverage characterized by adding green tea powder to an OD 720 of 0.05 to 3.00. Powdered tea leaves are considered to be particularly useful for imparting umami and kokumi, for example, Patent Document 5 is a tea beverage manufactured only with tea-derived components, and has the original tea taste and kokumi. Provided is a tea beverage in which powdered tea leaves of hojicha are added to a tea extract as having a rich fragrance.
他方、特許文献6は、加熱殺菌及び長期保存を伴う容器詰茶飲料において、旨味やコク
味が強く、かつ、渋味、雑味の抑えられた緑茶飲料を提供するためのものとして、10〜90重量%の碾茶を含む原料茶葉を45℃以下の水で抽出し、碾茶含有茶葉の抽出液を得る工程と、前記抽出液に加熱殺菌処理を行う工程とを含む、容器詰茶飲料の製造方法を提案する。ここで得られる雑味の少ない碾茶の冷水抽出液は、渋味成分であるカテキン類が低濃度で、かつ旨味成分であるアミノ酸を高濃度に含有することが確認されている。
On the other hand, Patent Document 6 is a container-packed tea beverage with heat sterilization and long-term storage, and is intended to provide a green tea beverage with strong umami and richness, and reduced astringency and miscellaneous taste. Production of container-packed tea beverages comprising a step of extracting raw tea leaves containing 90% by weight of koji tea with water at 45 ° C. or less to obtain a koji tea-containing tea leaf extract, and a step of subjecting the extract to heat sterilization Suggest a method. It has been confirmed that the cold water extract of strawberry tea obtained here with a low miscellaneous taste contains a low concentration of catechins which are astringent components and a high concentration of amino acids which are umami components.
カテキン類については、渋みを抑えるために、特許文献6のように、低濃度に抑えよう
とする志向もあるが、仕事の最中や合間に気分をすっきりさせ、リフレッシュしたいという消費者においては、緑茶により強い苦渋味を付与したような飲料が望まれている。このような観点からは、緑茶飲料において、カテキン類の含量を増加させて、苦味と渋みを強化することが有効であるように思われた。しかしながら、カテキン類の量を多くすると、苦渋味が強化されるが、それにともなって雑味も多くなることが分かった。
As for catechins, there is an intention to reduce the concentration as in Patent Document 6 in order to suppress astringency, but for consumers who want to refresh and refresh themselves during work or in the meantime, There is a demand for a beverage that imparts a strong bitter taste to green tea. From this point of view, it seemed effective to increase bitterness and astringency by increasing the content of catechins in green tea beverages. However, it was found that increasing the amount of catechins enhances the bitter and astringent taste, but also increases the miscellaneous taste.
本発明者らは、緑茶飲料において、雑味をともなわずに苦渋味を強化するためには、紅茶の品種から育種された「べにふうき」の利用が有効ではないかと考えた。そこで、べにふうき茶葉の抽出液を緑茶に添加してみたが、意外なことに苦渋味は強化されなかった。次いで、べにふうき茶葉の微粉末を用いてみたところ、驚くべきことに苦渋味が強化され、しかも雑味が少ない緑茶飲料が実現されうることを見出した。これは、緑茶の微粉末を用いた場合には、雑味は少ないものの苦渋味が強化されないことと比較しても、予想外であった。
本発明は以下を提供する。
[1] カテキン類を200ppm〜1800ppmで含む、べにふうきを除く茶から選択される1種又は2種以上の茶葉の抽出液に、粉末べにふうき茶葉を混合して得られる、茶飲料。
[2] べにふうきを除く茶から選択される1種又は2種以上の茶葉の抽出液が、緑茶抽出液
である、[1]に記載の茶飲料。
[3] 茶飲料中、粉末べにふうき茶葉0.001〜0.5重量%を含む、[1]又は[2]に記載の茶飲料。
[4] 粉末べにふうき茶葉をそのまま又は水に懸濁して混合する、[1]〜[3]のいずれか一
に記載の茶飲料。
[5] 粉末べにふうき茶葉の平均粒子径が、100μm以下である、[1]〜[4]のいずれか一に
記載の茶飲料。
[6] ゲル濾過クロマトグラフィーの紫外線吸収400nmにより検出される分子量30万以上の可溶性高分子画分を0.01μg/ml以上(色素換算量)含有する、[1]〜[5]のいずれか一に記載の茶飲料。
[7] 茶飲料が容器詰め茶飲料である、[1]〜[6]のいずれか一に記載の茶飲料。
[8] 緑茶飲料の苦渋味を増強するであって、粉末べにふうき茶葉を添加することによる
、方法。
The present inventors thought that the use of “Benifuuki” bred from black tea varieties would be effective for enhancing the bitter and astringent taste without accompanying miscellaneous taste in green tea beverages. Therefore, I tried adding Benifuuki tea leaf extract to green tea, but surprisingly the bitter taste was not enhanced. Next, when the powder of Benifuuki tea leaves was used, it was surprisingly found that a green tea beverage with enhanced bitterness and less miscellaneous taste could be realized. This was unexpected even when the green tea fine powder was used, compared with the fact that the bitter and astringent taste was not enhanced although the miscellaneous taste was small.
The present invention provides the following.
[1] A tea beverage obtained by mixing powdered beef boiled tea leaves with one or more tea leaf extracts selected from tea excluding benifuki, containing catechins at 200 ppm to 1800 ppm.
[2] The tea beverage according to [1], wherein the extract of one or more tea leaves selected from tea excluding Benifuuki is a green tea extract.
[3] The tea beverage according to [1] or [2], wherein the tea beverage contains 0.001 to 0.5% by weight of powdered tea leaves.
[4] The tea beverage according to any one of [1] to [3], wherein the powdered tea leaves are mixed as it is or suspended in water.
[5] The tea beverage according to any one of [1] to [4], wherein the average particle size of the powdered tea leaves is 100 μm or less.
[6] Any one of [1] to [5], containing a soluble polymer fraction having a molecular weight of 300,000 or more detected by UV absorption 400 nm of gel filtration chromatography in an amount of 0.01 μg / ml or more (in terms of dye) Tea drink described in 1.
[7] The tea beverage according to any one of [1] to [6], wherein the tea beverage is a containerized tea beverage.
[8] A method for enhancing the bitter and astringent taste of a green tea beverage by adding fuuki tea leaves to a powdered bowl.
本発明によると、雑味をともなわない苦渋味の強化された緑茶飲料を得ることができる。 According to the present invention, it is possible to obtain a green tea beverage with an enhanced bitter and astringent taste that is not accompanied by a miscellaneous taste.
(粉末べにふうき茶葉)
本発明は、粉末べにふうき茶葉を用いる。
茶品種「べにふうき」は、独立行政法人農業・生物系特定産業技術研究機構野菜茶業研究所にて育成され、1993 年に命名、茶農林44号として登録された。べにふうき茶葉には
メチル化カテキン類が多く含まれていることが知られている。なお、メチル化カテキン類が通常のカテキン類よりも苦いという報告はない。
(Powder benifuuki tea leaves)
In the present invention, the powdered tea leaves are used.
The tea variety “Benifuuki” was nurtured by the National Institute of Agricultural and Biological Sciences, National Institute of Vegetable and Tea Industry, named in 1993, and registered as No. 44. Benifuuki tea leaves are known to contain many methylated catechins. There is no report that methylated catechins are bitter than normal catechins.
本発明では、緑飲料に、雑味を伴わない苦渋味を付与するために、粉末べにふうき茶葉を用いる。原料であるべにふうき茶葉は、茶飲料製造に供することが許容される程度に、焙じられていてもよく、また焙じられていることが好ましい。また、本発明における粉末
べにふうき茶葉とは、べにふうき茶葉を粉末状にしたものをいい、例えば、抹茶と同様に乾燥茶葉を小片にして石臼等で挽いて粉にして製造される。
In this invention, in order to give the green drink the bitter and astringent taste which does not accompany a miscellaneous taste, a powdery-boiled tea leaf is used. Benifuuki tea leaves as a raw material may be roasted, and preferably roasted to such an extent that it can be used for tea beverage production. Further, the powdered Benifuuki tea leaves in the present invention refer to powdered Benifuuki tea leaves. For example, similar to Matcha, dried tea leaves are made into small pieces and ground into a powder and manufactured.
本発明の粉末べにふうき茶葉は、製造の際に、べにふうき茶葉の細胞壁が破壊される程度の粉砕を行うことによって、このような粉砕を行わない茶葉抽出物では得られない成分を茶飲料中に溶出させることを特徴とするものである。したがって、べにふうき茶葉を数ミリ程度に切断しただけの粉砕茶葉、すなわち、細胞壁が破壊される程度にまでは粉砕されていない茶葉は、本発明の粉末べにふうき茶葉としては適当ではない。 The powdered Benifuuki tea leaves of the present invention are pulverized to such an extent that the cell walls of the Benifuuki tea leaves are destroyed during production, so that components that cannot be obtained from the tea leaf extract without such grinding are eluted in the tea beverage. It is characterized by making it. Therefore, crushed tea leaves obtained by cutting Benifuuki tea leaves into several millimeters, that is, tea leaves that have not been crushed to such an extent that the cell wall is destroyed, are not suitable as the powdered Benifuuki tea leaves of the present invention.
本発明の粉末べにふうき茶葉の製造方法は、細胞壁が破壊される程度に粉砕されるものであれば、その粉砕方法は、石臼挽き、機械挽き、凍結粉砕等を問わない。ただし、粉砕時の発熱によって茶葉の品質が低下することを極力抑える観点から、石臼挽き、凍結粉砕を採用することが好ましい。このようにして製造される粉末べにふうき茶葉の平均粒子径は、通常100μm以下、好ましくは50μm以下、より好ましくは20μm以下である。 As long as the method for producing a powdered tea leaf tea leaf of the present invention is pulverized to such an extent that the cell wall is destroyed, the pulverizing method may be any of stone milling, mechanical grinding, freeze pulverization and the like. However, from the viewpoint of suppressing the deterioration of tea leaf quality due to heat generated during pulverization as much as possible, it is preferable to employ stone milling and freeze pulverization. The average particle diameter of the powdered noodles thus produced is usually 100 μm or less, preferably 50 μm or less, more preferably 20 μm or less.
本発明の緑茶飲料には、茶葉の細胞壁中の可溶性高分子画分に含まれる、グリセロ糖脂質及びクロロフィルを含有する。グリセロ糖脂質とは、グリセロール分子を骨格として、糖残基と、脂肪酸などのアシル基が結合した糖脂質の一種であり、分子内に親水性の糖残基と疎水性のアシル基を持つ両親媒性物質である。可溶性高分子画分中、グリセロ糖脂質は、コロイド分散系として存在していると考えられる(前掲非特許文献5参照)。 The green tea beverage of the present invention contains glyceroglycolipid and chlorophyll contained in the soluble polymer fraction in the cell wall of tea leaves. Glyceroglycolipid is a type of glycolipid with a glycerol molecule as a skeleton and a sugar residue and an acyl group such as fatty acid bonded to each other. It has a hydrophilic sugar residue and a hydrophobic acyl group in the molecule. It is a medium substance. In the soluble polymer fraction, glyceroglycolipid is considered to exist as a colloidal dispersion system (see Non-Patent Document 5 mentioned above).
本発明において「可溶性高分子画分」というときは、特に記載した場合を除き、メンブレンフィルター(孔径0.45μm、十慈フィールド株式会社 水系未滅菌13A)にて茶葉の溶
媒抽出物又は茶飲料を濾過したときにメンブレンフィルターを通過した通過液を、ゲル濾過クロマトグラフィーに供し、紫外線吸収400nmで保持時間約6分に検出されるボイド成分をいう。本発明者らの検討によると、ゲル濾過クロマトグラフィーの紫外線吸収400nmに
より検出される分子量30万以上の可溶性高分子画分は、粉末べにふうき茶葉由来成分として含まれる。可溶性高分子画分は、茶飲料全体に対して0.01μg/ml(黄色4号色素換算)、好ましくは0.025μg/ml以上、より好ましくは0.05μg/ml以上、含有される。
In the present invention, the term “soluble polymer fraction” refers to the filtration of the tea leaf solvent extract or tea beverage with a membrane filter (pore size 0.45 μm, Juji Field Co., Ltd., water-based non-sterile 13A), unless otherwise specified. In this case, the passing liquid that passed through the membrane filter is subjected to gel filtration chromatography, and it is a void component detected at a UV absorption of 400 nm and a retention time of about 6 minutes. According to the study by the present inventors, a soluble polymer fraction having a molecular weight of 300,000 or more detected by ultraviolet absorption 400 nm of gel filtration chromatography is contained as a component derived from Fufu tea leaves. The soluble polymer fraction is contained in an amount of 0.01 μg / ml (in terms of yellow No. 4 pigment), preferably 0.025 μg / ml or more, more preferably 0.05 μg / ml or more, based on the whole tea beverage.
本発明の茶飲料は、ベースとなる茶抽出液に粉末べにふうき茶又は粉末べにふうき懸濁液を混合することにより製造されるものである。べにふうき茶(べにふうき茶抽出液)、顆粒状のべにふうき茶(べにふうき茶抽出液を顆粒状にしたもの)及び粉末べにふうき茶葉を湯で溶かしたものが、カテキン量に応じて苦渋味を有することは知られている(村松敬一郎著『茶の科学 (シリーズ「食品の科学」)』)。しかし、粉末べにふうき茶葉を茶抽出液、特に緑茶抽出液に添加したときに、カテキン量によらず苦渋味を付与することができ、かつ雑味を伴わないことは本発明により初めて見出された知見である。 The tea beverage of the present invention is produced by mixing a base tea extract with a powder tea or a powder suspension. Benifuuki tea (Benifuuki tea extract), granulated Benifuuki tea (a granulated Benifuuki tea extract) and powdered Benifuuki tea leaves with hot water are known to have bitter and astringent taste depending on the amount of catechin (Keiichiro Muramatsu, Tea Science (Series “Food Science”)). However, it was first found by the present invention that, when powdered tea leaves are added to a tea extract, particularly a green tea extract, a bitter and astringent taste can be imparted regardless of the amount of catechin, and there is no miscellaneous taste. It is knowledge.
(茶抽出液ベース)
ベースとなる茶抽出液としては、ツバキ属植物(学名:Camellia sinensis)に属する
樹木の生葉、もしくは、それを加工して得られる不発酵茶、半発酵茶、発酵茶、後発酵茶の抽出液であればどのようなものでも構わないが、不発酵茶本来の自然なグリーンをイメージする香味を楽しむ緑茶葉を用いることが好ましい。具体的には、煎茶、深蒸し茶、玉露、茎茶、かぶせ茶、玉緑茶、碾茶、番茶、玄米茶、釜炒り茶のうちの一種または2種以
上の茶葉が選択される。特に好ましいのは、煎茶及び/又はかぶせ茶である。これら茶葉の抽出液を得るための抽出条件は、特に限定されないが、茶飲料中のカテキン類量、アミノ酸量が上述の範囲内となるように、茶抽出液を得ることが好ましい。
(Tea extract base)
The base tea extract includes fresh leaves of trees belonging to the Camellia genus plant (scientific name: Camellia sinensis), or extracts of unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea obtained by processing the leaves. Any green tea leaves can be used, but it is preferable to use green tea leaves that enjoy the flavor of the natural green of unfermented tea. Specifically, one type or two or more types of tea leaves are selected from among sencha, deep-steamed tea, gyokuro, stem tea, kabuse tea, tama green tea, strawberry tea, bancha, brown rice tea, and kamaage tea. Particularly preferred are sencha and / or kabusecha. The extraction conditions for obtaining these tea leaf extracts are not particularly limited, but it is preferable to obtain a tea extract so that the amount of catechins and amino acids in the tea beverage are within the above-mentioned ranges.
本発明において、「カテキン類」というときは、特に記載した場合を除き、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテ
キン、エピカテキンガレート、エピガロカテキンガレート又はこれらのいずれかの混合物をいい、カテキン類の含量をいうときは、特に記載した場合を除き、これらの総量を指す。
本発明においては、茶抽出液には、抽出時又は抽出後に、L-アスコルビン酸等の酸化防止剤や、炭酸水素ナトリウム等のpH調整剤を添加してもよい。
In the present invention, “catechins” refers to catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, or any of these unless otherwise specified. When referring to the content of catechins, it refers to the total amount of these unless otherwise specified.
In the present invention, an antioxidant such as L-ascorbic acid or a pH adjuster such as sodium bicarbonate may be added to the tea extract during or after extraction.
(茶飲料)
茶抽出液ベースに、粉末べにふうき茶葉を添加して混合することにより、本発明の茶飲料は製造される。粉末べにふうき茶葉の配合割合は、所望する香味等により適宜設定すればよいが、茶飲料に、雑味をともなわない苦渋味を付与するとの観点からは、茶飲料中、粉末べにふうき茶葉として0.001〜0.5重量%、好ましくは0.005〜0.4重量%、より好ましくは0.01〜0.3重量%、さらに好ましくは0.01〜0.2重量%、最も好ましくは0.01〜0.1重
量%程度である。0.001重量%未満であると、苦渋味を増強する作用が十分に得られず、
また0.5重量%を超えて配合すると、べにふうき茶の独特な風味が強くなり、緑茶本来の
グリーンな香りが損なわれることになる。上限値は、沈殿、オリの防止の観点から定めることもできる。
(Tea drink)
The tea beverage of the present invention is produced by adding and mixing Fuuki tea leaves into a powdered tea base. The blending ratio of the powdered tea leaves may be set as appropriate according to the desired flavor, etc. % By weight, preferably 0.005 to 0.4% by weight, more preferably 0.01 to 0.3% by weight, still more preferably 0.01 to 0.2% by weight, and most preferably about 0.01 to 0.1% by weight. If it is less than 0.001% by weight, the effect of enhancing bitterness and astringency cannot be obtained sufficiently,
If it exceeds 0.5% by weight, the unique flavor of Benifuuki tea will become stronger and the original green scent of green tea will be impaired. The upper limit value can also be determined from the viewpoint of preventing precipitation and sediment.
粉末べにふうき茶の苦渋味増強効果は、その抽出温度にはほとんど影響されないが、高圧ホモジナイザー処理を施すことによって、大きく増大することがわかっている。したがって、本発明の茶飲料の好ましい製造方法は、以下の工程;1)べにふうき茶葉の細胞壁
を破壊して粉末べにふうき茶葉を得る工程、2)前記粉末べにふうき茶葉に水又は茶抽出
液を混合して粉末茶葉の懸濁液を得る工程、及び3)前記懸濁液に高圧ホモジナイザー処
理を施す工程、を含む工程により製造することが好ましい。なお、上記工程2)において
、水を混合する場合は、高圧ホモジナイザー処理後の懸濁液を別途調製した茶抽出液に添加することで、茶飲料が製造できる。
It has been found that the bitter and astringent taste-enhancing effect of powdered bean fuuki tea is largely unaffected by the extraction temperature, but is greatly increased by applying a high-pressure homogenizer treatment. Therefore, a preferred method for producing the tea beverage of the present invention comprises the following steps: 1) a step of breaking the cell wall of Benifuuki tea leaves to obtain powdered Benifuuki tea leaves, and 2) mixing water or tea extract into the powdered Benifuuki tea leaves. It is preferably produced by a process comprising a step of obtaining a powdered tea leaf suspension, and 3) a step of subjecting the suspension to a high-pressure homogenizer treatment. In the step 2), when water is mixed, a tea beverage can be produced by adding the suspension after the high-pressure homogenizer treatment to a separately prepared tea extract.
粉砕されたべにふうき茶葉が水又は茶抽出液に懸濁された状態のべにふうき茶葉懸濁液に、さらに高圧ホモジナイザーで微粉砕処理を施すと、苦渋味増強効果が増加する。したがって、高圧ホモジナイザーによる湿式粉砕処理工程(工程3)を行うことが好ましい。
なお、ここでいう高圧ホモジナイザーとは、微細な隙間から液を高圧下に高速で噴出することにより発生するせん断力、キャビテーション等により、乳濁液滴や懸濁粒子を超微細化する装置をいう。本発明の粉末べにふうき茶においては、高圧ホモジナイザーでなくても、粉砕茶葉をさらに微粉砕する手段であれば、どのようなものでも使用できる。高圧ホモジナイザーを使用する場合、その圧力は特に制限されないが、圧力が高いほど可溶性画分の溶出量が増加する傾向にあることから、50kg/cm2以上、好ましくは100kg/cm2以上
、より好ましくは200kg/cm2以上である。このような条件で茶葉の微粉砕を行うと、通常、茶葉の平均粒子径は0.1μm〜1μm、好ましくは0.3μm〜1μm程度となる。
The bitter and astringent taste-enhancing effect is increased by further subjecting the benifuuki tea leaf suspension in a state where the crushed benifuuki tea leaves are suspended in water or a tea extract to a pulverization process using a high-pressure homogenizer. Therefore, it is preferable to perform a wet pulverization process (process 3) using a high-pressure homogenizer.
The high-pressure homogenizer here refers to an apparatus for ultra-fine emulsion droplets or suspended particles by shearing force, cavitation, etc. generated by jetting liquid from a fine gap at high speed under high pressure. . In the powder Benifuuki tea of the present invention, any means can be used as long as it is a means for further finely pulverizing the crushed tea leaves without using a high-pressure homogenizer. When a high-pressure homogenizer is used, the pressure is not particularly limited, but the higher the pressure, the more the elution amount of the soluble fraction tends to increase. Therefore, 50 kg / cm 2 or more, preferably 100 kg / cm 2 or more, more preferably Is 200 kg / cm 2 or more. When the tea leaves are finely pulverized under such conditions, the average particle size of the tea leaves is usually about 0.1 μm to 1 μm, preferably about 0.3 μm to 1 μm.
さらに、上記工程3)の後に、遠心分離や濾過のような分離処理(清澄化処理)によっ
て不溶性固形分を除去することにより、粉砕茶葉組織の微細片や緑茶粒子等の不溶性固形分によるざらつきや後味の悪さを改善することができ、保存中の沈殿を抑制することもできる。
Furthermore, after the above step 3), by removing the insoluble solid content by a separation treatment (clarification treatment) such as centrifugation or filtration, roughening due to insoluble solid content such as fine pieces of crushed tea leaf tissue or green tea particles Poor aftertaste can be improved, and precipitation during storage can also be suppressed.
清澄化処理の方法は特に限定されないが、簡便性から、遠心分離を用いることが好ましい。遠心分離等の分離処理条件は、適宜設定すればよいが、茶飲料の680nmにおける吸光
度が0.25以下となるような分離処理条件とすることで、雑味のない茶飲料となり、本発明による作用、すなわち苦渋味の増強をより一層感じられる茶飲料となる。このような遠心分離条件としては、具体的には、粒子径1μmを越える不溶性固形分粒子の大部分が除去されるような分離処理である。ここで大部分とは、50%以上、好ましくは90%以上、より好ましくは95%以上、特に好ましくは99%以上を表す。
The method of clarification treatment is not particularly limited, but it is preferable to use centrifugation for simplicity. Separation treatment conditions such as centrifugation may be set as appropriate, but by setting the separation treatment conditions such that the absorbance at 680 nm of the tea beverage is 0.25 or less, it becomes a tea beverage with no mischief, the effect of the present invention, That is, it becomes a tea beverage that can further enhance the bitterness and astringency. Specifically, such a centrifugal separation condition is a separation process in which most of the insoluble solid particles having a particle diameter exceeding 1 μm are removed. Here, the majority represents 50% or more, preferably 90% or more, more preferably 95% or more, and particularly preferably 99% or more.
(容器詰茶飲料)
本発明により得られる茶飲料は、殺菌工程や保存工程を経ても、雑味を伴わない苦渋味は維持される。したがって、本発明の茶飲料は、容器詰飲料として好適に提供されるものである。容器詰飲料は、茶飲料を殺菌して容器に充填する、又は容器に充填した後に加熱殺菌(レトルト殺菌等)を行うことで、製造される。例えば缶飲料とする場合には、上記調合液を缶に所定量充填し、レトルト殺菌(例えば、1.2mmHg、121℃、7分)を行い、ペ
ットボトルや紙パック、瓶飲料とする場合には、例えば120〜150℃で1〜数十秒保持するUHT殺菌等を行い、所定量をホットパック充填或いは低温で無菌充填する。本発明の容器詰茶飲料は、香味の良好な茶飲料であるから、無菌充填を行うのが最も好ましい態様である。
なお、容器としては、アルミ缶、スチール缶、PETボトル、ガラス瓶、紙容器など、通
常用いられる容器のいずれも用いることができる。
(Packed tea beverage)
The tea beverage obtained according to the present invention maintains a bitter and astringent taste without any miscellaneous taste even after undergoing a sterilization step and a storage step. Therefore, the tea beverage of the present invention is suitably provided as a packaged beverage. A container-packed drink is manufactured by sterilizing a tea drink and filling the container, or by performing heat sterilization (such as retort sterilization) after filling the container. For example, when making a can beverage, fill the can with a predetermined amount of the above preparation, perform retort sterilization (for example, 1.2 mmHg, 121 ° C., 7 minutes), and make a plastic bottle, paper pack, bottle beverage For example, UHT sterilization that is maintained at 120 to 150 ° C. for 1 to several tens of seconds is performed, and a predetermined amount is aseptically filled in a hot pack or at a low temperature. Since the container-packed tea beverage of the present invention is a tea beverage having a good flavor, it is most preferable to perform aseptic filling.
As the container, any commonly used container such as an aluminum can, a steel can, a PET bottle, a glass bottle, or a paper container can be used.
(苦渋味、雑味の評価)
本発明により製造された茶飲料は、粉末べにふうき茶葉を用いることで、粉末紅風紀茶葉を用いる点でのみ異なる茶飲料に比べて、雑味が少なく、苦渋味が増強されている。対象となる茶飲料についての苦渋味(苦味及び渋味)及び雑味の評価は、当業者であれば適宜行うことができる。例えば、訓練されたパネラー1名以上に、必要であれば、対照として
カテキン類の量が1000ppmである緑茶(通常、苦渋味を感じることができるが、雑味も感
じる。)を準備し、対象茶飲料を実際に喫飲させ、5段階程度で採点させることにより、
評価することができる。より詳しい評価のための手法及び基準は、本明細書の実施例を参考にすることができる。
(Evaluation of bitter and astringent taste)
The tea beverage produced according to the present invention has less bitter taste and enhanced bitterness and astringency compared to a tea beverage that differs only in the use of powdered red tea leaves by using powdered tea leaves for the powder. A person skilled in the art can appropriately evaluate the bitter taste (bitter taste and astringency) and the miscellaneous taste of the target tea beverage. For example, for one or more trained panelists, if necessary, prepare green tea with a catechin content of 1000 ppm as a control (usually you can feel bitterness but also taste a bitter taste) By actually drinking tea drinks and scoring in about 5 stages,
Can be evaluated. Methods and criteria for more detailed evaluation can be referred to the examples in this specification.
以下、実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。
[粉末べにふうき茶葉、及びその懸濁液の製造]
べにふうき茶葉を小片にし、茎を除いたものを石臼で挽いて、平均粒子径(メジアン径)12μmの粉末べにふうき茶葉(D1)を得た。平均粒子径の測定は、島津製作所レーザー
回折式粒度分布測定装置SALD−2000にて実施した。これを約80倍(重量)の水に懸濁させ、この懸濁液を高圧ホモジナイザーにより15MPaの圧力で処理した。次いで、遠心分離処
理(6000rpm、10分)することにより粉砕茶組織やべにふうき茶粒子などの粗大な固形分
を除去して、粉末べにふうき茶葉懸濁液(D2)を得た。
これを飲用したところ、苦渋味は強いものの、緑茶特有の風味に欠け、バランスの悪いものであった。
EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.
[Manufacture of powdered tea leaf tea leaves and suspensions thereof]
Benifuuki tea leaves were cut into small pieces, and the stems were removed by grinding with a stone mill to obtain powdery tea leaves (D1) with an average particle size (median diameter) of 12 μm. The average particle size was measured with a Shimadzu laser diffraction particle size distribution analyzer SALD-2000. This was suspended in about 80 times (by weight) of water, and this suspension was treated with a high-pressure homogenizer at a pressure of 15 MPa. Next, centrifugal solids (6000 rpm, 10 minutes) were used to remove coarse solids such as crushed tea tissue and Benifuuki tea particles, and a powdery Fuuki tea leaf suspension (D2) was obtained.
When this was drunk, the bitter and astringent taste was strong, but the flavor unique to green tea was lacking and the balance was poor.
[茶飲料の製造]
以下の処方により6種類の茶飲料(比較例1〜4、本発明1〜2)を製造した。これら6種類の茶飲料について、専門パネラー5名により苦渋味、雑味、総合的な好ましさについて5段階で評価し、その平均点を算出した。
[Manufacture of tea beverages]
Six types of tea beverages (Comparative Examples 1 to 4, Inventions 1 to 2) were produced according to the following formulation. For these six types of tea beverages, five expert panelists evaluated bitterness, miscellaneous taste, and overall preference in five levels, and calculated the average score.
比較例1(ベース抽出液A)
煎茶葉2.0gを200mLの水(90℃)で5分間抽出、水でメスアップし、カテキン類が800ppmになるように調整。
Comparative Example 1 (Base Extract A)
Extract 2.0g of Sencha leaves with 200mL of water (90 ℃) for 5 minutes, make up with water and adjust the catechins to 800ppm.
比較例2(ベース抽出液A')
煎茶葉2.0gを200mLの水(90℃)で5分間抽出、水でメスアップし、カテキン類が1000ppmになるように調整。
Comparative Example 2 (Base Extract A ′)
Extract 2.0g of Sencha leaves with 200mL of water (90 ℃) for 5 minutes, make up with water and adjust the catechins to 1000ppm.
比較例3(ベース抽出液A+べにふうき茶抽出液B)
べにふうき茶葉2.0gを200mLの水(90℃)で5分間抽出したもの(B)と、(A)を混合、水でメスアップし、カテキン類を800ppm、及び茶飲料100ml中にべにふうき茶葉0.1g相当
の抽出液を含むように調整。
Comparative Example 3 (Base Extract A + Benifukuuki Tea Extract B)
Benefuuki tea leaves (2.0 g) extracted with 200 mL of water (90 ° C) for 5 minutes (B) and (A) are mixed, made up with water, 800 ppm of catechins, and 0.1 g of Benifuuki tea leaves in 100 ml of tea beverage Adjust to contain substantial extract.
比較例4(べース抽出液A+抹茶懸濁液C)
抹茶を用いる以外は上述の粉末べにふうき茶葉懸濁液(D2)と同様にして製造した抹茶懸濁液(C)と、(A)を混合、水でメスアップし、カテキン類800ppm及び抹茶0.1重量%
を含むように調整。
Comparative Example 4 (Base Extract A + Matcha Suspension C)
Matched with the powdered green tea suspension (C2) prepared in the same way as the above powdered green tea suspension (D2) except using green tea, mixed with green tea suspension (A), made up with water, catechins 800 ppm and green tea 0.1 wt. %
Adjusted to include.
本発明1:(ベース抽出液A+粉末べにふうき茶葉D1)
上述の粉末べにふうき茶葉(D1)と、(A)を混合、水でメスアップし、カテキン類800ppm及び粉末べにふうき茶葉0.1重量%を含むように調整。
Invention 1: (Base Extract A + Powdered Benifuuki Tea Leaf D1)
Mix the above-mentioned powdered tea leaf tea leaves (D1) and (A), make up with water, and adjust to contain 800 ppm of catechins and 0.1% by weight of powdered tea leaf tea leaves.
本発明2:(ベース抽出液A+粉末べにふうき茶懸濁液D2)
実施例1の粉末べにふうき茶葉懸濁液(D2)と、(A)を混合、水でメスアップし、カテキン類800ppm及び粉末べにふうき茶葉0.1重量%を含むように調整。
Invention 2: (Base Extract A + Powder Benifuuki Tea Suspension D2)
The powdered tea leaf suspension (D2) in Example 1 and (A) were mixed and diluted with water and adjusted to contain 800 ppm of catechins and 0.1% by weight of the powdered tea leaf.
結果を表1に示す。本発明1〜2は、苦渋味、雑味、総合評価の項目において好ましいも
のであった。また、この評価結果より、以下のことが示唆された。
比較例2と本発明1〜2より、カテキン量を上げることで苦渋味は増強されるが、雑味を
伴う。粉末べにふうき茶葉を用いることで、苦渋味が増強されるが雑味を伴わないこと。
The results are shown in Table 1. The present inventions 1 and 2 were preferable in terms of bitter and astringent taste, miscellaneous taste, and comprehensive evaluation. Moreover, the following was suggested from this evaluation result.
From Comparative Example 2 and Inventions 1 and 2, the bitter and astringent taste is enhanced by increasing the amount of catechin, but with a miscellaneous taste. The bitter and astringent taste is enhanced by using Fuuki tea leaves in powdered powder, but it is not accompanied by miscellaneous taste.
比較例4と本発明2より、粉砕茶葉(懸濁液)を用いることで、雑味はないが、苦渋味は、抹茶を用いた場合(比較例5)よりもべにふうき茶葉(本発明2)を用いた場合の方が増強されること。 From Comparative Example 4 and Present Invention 2, by using ground tea leaves (suspension), there is no miscellaneous taste, but the bitter and astringent taste is much more fuuki tea leaves than the case of using Matcha (Comparative Example 5) (Invention 2). It is strengthened when using.
本発明1と本発明2より、べにふうき茶葉を用いることで雑味を伴わず苦渋味の増強を図ることができるが、高圧ホモジナイザー処理により、より一層その作用が増強され、さらに遠心分離処理により雑味が減少すること。 According to the present invention 1 and the present invention 2, it is possible to enhance bitterness and astringency without using any taste by using Benifuuki tea leaves, but the action is further enhanced by the high-pressure homogenizer treatment, and further by the centrifugal treatment. The taste decreases.
(HPLC分析条件)
分析装置:東ソー株式会社、TOSOH HPLCシステム LC8020 model II[マルチステーション:LC−8020、ポンプ:CCMC−II、オートサンプラ:AS−8021、検出器:UV−8020、カラムオーブン:CO−8020、オンラインデガッサ:SD−8023]
分析条件:[カラム:TSKgel ODS−80Ts QA(TOSOH社、内径4.6mm×長さ150mm)、溶離液A:[10%アセトニトリル/水]+0.05%TFA、溶離液B:[80%アセトニトリル/水]+0.05%TFA、流速:1.0ml/min、温度40℃、検出:UV275nm]
グラジエント条件:
(HPLC analysis conditions)
Analyzer: Tosoh Corporation, TOSOH HPLC system LC8020 model II [Multi-station: LC-8020, Pump: CCMC-II, Autosampler: AS-8021, Detector: UV-8020, Column oven: CO-8020, Online degasser : SD-8023]
Analysis conditions: [Column: TSKgel ODS-80Ts QA (TOSOH, inner diameter 4.6 mm × length 150 mm), eluent A: [10% acetonitrile / water] + 0.05% TFA, eluent B: [80% acetonitrile / Water] + 0.05% TFA, flow rate: 1.0ml / min, temperature 40 ° C, detection: UV275nm]
Gradient condition:
Claims (3)
べにふうきを除く茶から選択される1種又は2種以上の緑茶葉の抽出液を含み、粉末べにふうき茶葉を0.001〜0.5重量%で含む、上記茶飲料(ただし、粉末べにふうき茶葉が焙じ茶粉末である場合を除く)。 A container-packed tea drink containing catechins at 200 to 1800 ppm,
A tea beverage containing an extract of one or more green tea leaves selected from tea excluding Benifuuki and containing 0.001 to 0.5% by weight of powdered Benifuuki tea leaves. Except when powdered) .
The tea beverage according to claim 1 or 2, wherein an average particle size of the powdered tea leaves is 1 µm or less.
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