JP6648347B2 - Packaged green tea beverage - Google Patents

Description

  The present invention relates to a packaged green tea beverage.

  A wide variety of beverages are being marketed due to diversifying consumer preferences. Above all, demand for green tea beverages is expanding due to the rising health consciousness.

On the other hand, astragalin is a kind of polyphenol compound contained in persimmon leaves and mulberry leaves, and although it has astringency, it has been reported to have an antiallergic effect. Focusing on such a physiological effect of astragalin, application to foods and drinks has been studied. For example, astragalin, fructose, galactose, lactose and one or more sugars selected from the group consisting of glucose It has been reported that the incorporation of astragalin improves the absorption of astragalin (Patent Document 1). Also, a powdered blended tea in which a persimmon leaf water extract, an adlay water extract, a sencha water extract, a bean tea water extract, a horsetail water extract, and the like are blended has been proposed (Patent Document 2).
Vanillin is a main component of vanilla scent, and is generally used in the field of food and drink as a flavor for imparting a unique sweet scent to ice cream, chocolate, candy, cakes, liqueurs and the like.

(Patent Document 1) JP-A-2002-291441 (Patent Document 2) JP-A-2007-282632

The present invention comprises the following components (A) and (B):
(A) 1-100 mass ppm of astragalin, and (B) 19-300 mass ppb of vanillin
The present invention provides a packaged green tea beverage containing:

Detailed description of the invention

  Although packaged green tea beverages are portable and can be drunk anywhere and anytime, they tend to have problems with the original aroma of green tea. Green tea beverages packed in containers such as PET bottles, paper packs, and metal cans are expected to be consumed by consumers through narrow openings such as containers or straws, and green tea beverages are consumed through such narrow openings. In this case, unlike the case of using a cup or the like having a wide opening, it is difficult to feel the nasal nose, so that the scent in the mouth is regarded as important. Here, in the present specification, “nose nose” refers to a scent felt through the nasal cavity, and “mouth nose” refers to a scent felt through the nose from the back of the throat when included in the mouth. The present invention relates to a packaged green tea beverage which is a packaged green tea beverage that can immediately and sharply sense the scent of green tea when it is contained in the mouth while being a packaged green tea beverage.

  In view of the above problems, the present inventors have conducted intensive studies and found that astragalin, which is known as astringent substance, and vanillin, which is a component having a sweet scent, are allowed to coexist in a specific amount in a packaged green tea beverage. In particular, they have found that a packaged green tea beverage can be obtained in which the scent of green tea when it is contained in the mouth can be immediately and sharply sensed.

  ADVANTAGE OF THE INVENTION According to this invention, although it is a packaged green tea drink, the packaged green tea drink which can immediately and sharply sense the aroma of green tea when it is contained in the mouth can be provided.

  The packaged green tea beverage of the present invention contains astragalin as the component (A). Here, "astragalin" in the present specification is a compound in which glucose is bonded to the 3-position of kaempferol. The component (A) may be derived from raw materials or newly added. The origin of the component (A) is not particularly limited as long as it is commonly used in the field of foods and drinks. For example, it may be a chemically synthesized product or a product extracted from a plant containing astragalin.

  The content of the component (A) in the packaged green tea beverage of the present invention is 1 to 100 ppm by mass, and preferably 2 ppm by mass or more from the viewpoint of improving the sharpness of the aroma of green tea when contained in the mouth. 3 ppm by mass or more, more preferably 6 ppm by mass or more, still more preferably 8 ppm by mass or less, and from the viewpoint of astringency, preferably 50 ppm by mass or less, more preferably 40 ppm by mass or less, and 30 mass% or less. ppm or less, more preferably 25 ppm by mass or less, even more preferably 18 ppm by mass or less. The range of the content of the component (B) is preferably 2 to 50 ppm by mass, more preferably 3 to 40 ppm by mass, and still more preferably 6 to 30 parts by mass in the packaged green tea beverage of the present invention. ppm, more preferably 8 to 25 ppm by mass, particularly preferably 8 to 18 ppm by mass. In addition, the content of the component (A) can be measured by an analytical method suitable for the situation of a measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in Examples described later can be used. In addition, at the time of measurement, the sample may be freeze-dried in order to conform to the detection range of the device, or impurities may be removed from the sample in order to adapt to the resolution of the device, as appropriate. May be applied.

  The packaged green tea beverage of the present invention contains vanillin as the component (B). The component (B) may be derived from a raw material or newly added. The origin of the component (B) is not particularly limited as long as it is commonly used in the field of foods and drinks. For example, it may be a chemically synthesized product or a product extracted from vanilla beans.

  The content of the component (B) in the packaged green tea beverage of the present invention is 19 to 300 mass ppb, and from the viewpoint of improving the sharpness of the aroma of green tea when contained in the mouth, 20 mass ppb or more is preferable. , 25 mass ppb or more, more preferably 30 mass ppb or more, still more preferably 35 mass ppb or more, particularly preferably 50 mass ppb or more, and from the viewpoint of flavor balance, 250 mass ppb or less, preferably 200 mass ppb or less, The mass is preferably ppb or less, more preferably 150 ppb or less. The range of the content of the component (B) in the packaged green tea beverage of the present invention is preferably 20 to 250 mass ppb, more preferably 25 to 200 mass ppb, and still more preferably 30 to 150 mass ppb. Ppb, more preferably 35 to 150 ppb, even more preferably 50 to 150 ppb. In addition, the content of the component (B) can be measured by an analytical method suitable for the condition of a measurement sample, for example, a GC / MS method among commonly known analytical methods. Specifically, the method described in Examples described later can be used. In addition, at the time of measurement, the sample may be freeze-dried in order to conform to the detection range of the device, or impurities may be removed from the sample in order to adapt to the resolution of the device, as appropriate. May be applied.

  In the packaged green tea beverage of the present invention, the mass ratio [(A) / (B)] between the component (A) and the component (B) is such that the scent of green tea is sharpened when contained in the mouth. In light of the viewpoint, it is preferably 10 or more, more preferably 20 or more, still more preferably 30 or more, still more preferably 60 or more, particularly preferably 75 or more, particularly preferably 90 or more, and from the viewpoint of flavor balance, 500 or less. Is preferably 450 or less, more preferably 400 or less, still more preferably 300 or less, particularly preferably 200 or less, particularly preferably 180 or less, particularly preferably 130 or less. The range of the mass ratio [(A) / (B)] is preferably from 10 to 500, more preferably from 20 to 450, further preferably from 30 to 400, and still more preferably from 60 to 300. Yes, more preferably 75 to 300, particularly preferably 75 to 200, particularly preferably 90 to 180, particularly preferably 90 to 130.

  The packaged green tea beverage of the present invention can contain a non-polymer catechin as the component (C). Here, in the present specification, “(A) non-polymer catechins” means non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo It is a collective term for gallates such as catechin gallate. In the present invention, at least one of the above eight non-polymer catechins may be contained. Component (C) may be derived from a raw material or newly added. The origin of the component (C) is not particularly limited as long as it is commonly used in the field of foods and beverages. For example, it may be a chemically synthesized product or a product extracted from a plant containing non-polymer catechins. Good.

  The content of the component (C) in the packaged green tea beverage of the present invention is 0.02 mass from the viewpoint of strengthening of non-polymer catechins, physiological effect and sharpness of green tea scent when contained in the mouth. % Or more, more preferably 0.03% by mass or more, still more preferably 0.05% by mass or more, still more preferably 0.08% by mass or more, still more preferably 0.1% by mass or more, and 0.12% by mass. %, Particularly preferably 0.6% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.35% by mass or less, even more preferably 0.28% by mass or less. Particularly preferred is 25% by mass or less. The range of the content of the component (C) is preferably 0.02 to 0.6% by mass, more preferably 0.03 to 0.5% by mass in the packaged green tea beverage of the present invention. , More preferably 0.05 to 0.35% by mass, further preferably 0.08 to 0.28% by mass, still more preferably 0.1 to 0.25% by mass, and still more preferably Is 0.12 to 0.25% by mass. The content of the component (C) is defined based on the total amount of the above eight non-polymer catechins. In addition, the content of the component (C) can be measured by an analytical method suitable for the situation of a measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in Examples described later can be used. In addition, at the time of measurement, the sample may be freeze-dried in order to conform to the detection range of the device, or contaminants in the sample may be removed in order to adapt to the resolution of the device. May be applied.

  The packaged green tea beverage of the present invention can contain 2-methylbutanal as the component (D). Component (D) may be derived from a raw material or newly added. The origin of the component (D) is not particularly limited as long as it is commonly used in the field of foods and drinks. For example, even a chemically synthesized product or a product extracted from a plant containing 2-methylbutanal may be used. Good.

  The content of the component (D) in the packaged green tea beverage of the present invention is preferably 1 mass ppb or more, more preferably 5 mass ppb or more, from the viewpoint of improving the sharpness of the aroma of green tea when contained in the mouth. , 8 mass ppb or more is more preferable, 10 mass ppb or more is still more preferable, and 100 mass ppb or less is preferable, 80 mass ppb or less is more preferable, 50 mass ppb or less is still more preferable, and 30 mass ppb or less is still more preferable. Particularly preferably, it is 22 mass ppb or less. The range of the content of the component (D) is preferably 1 to 100 mass ppb, more preferably 5 to 80 mass ppb, and still more preferably 5 to 50 mass in the packaged green tea beverage of the present invention. ppb, more preferably 8 to 30 mass ppb, particularly preferably 10 to 22 mass ppb. In addition, the content of the component (D) can be measured by an analytical method suitable for the situation of a measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in Examples described later can be used. In addition, at the time of measurement, the sample may be freeze-dried in order to conform to the detection range of the device, or impurities may be removed from the sample in order to adapt to the resolution of the device, as appropriate. May be applied.

  The packaged green tea beverage of the present invention can contain valine as the component (E). Component (E) may be derived from a raw material or newly added. The origin of the component (E) is not particularly limited as long as it is commonly used in the field of foods and beverages, and may be, for example, a chemically synthesized product or a product extracted from a plant containing valine.

  The content of the component (E) in the packaged green tea beverage of the present invention is preferably 1 mass ppm or more, more preferably 2 mass ppm or more, from the viewpoint of improving the sharpness of the scent of green tea when contained in the mouth. , More preferably 4 mass ppm or more, and preferably 200 mass ppm or less, more preferably 150 mass ppm or less, even more preferably 120 mass ppm or less. The range of the content of the component (E) in the packaged green tea beverage of the present invention is preferably 1 to 200 ppm by mass, more preferably 2 to 150 ppm by mass, and still more preferably 4 to 120 parts by mass. ppm. In addition, the content of the component (E) can be measured by an analytical method suitable for the situation of a measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in Examples described later can be used. In addition, at the time of measurement, the sample may be freeze-dried in order to conform to the detection range of the device, or impurities may be removed from the sample in order to adapt to the resolution of the device, as appropriate. May be applied.

In the packaged green tea beverage of the present invention, the mass ratio of the component (A) to the component (C) [(A) / (C)] is from the viewpoint of the sharpness of the aroma of green tea when contained in the mouth. 3.0 × 10 ⁻⁴ or more is preferable, 7.0 × 10 ⁻⁴ or more is more preferable, 10 × 10 ⁻⁴ or more is more preferable, 35 × 10 ⁻⁴ or more is still more preferable, and 45 × 10 ⁻⁴ or more is used. There preferably, deliberately and preferably 300 × 10 ^-4 or less, more preferably 250 × 10 ^-4 or less, more preferably 200 × 10 ^-4 or less, more preferably more that 180 × 10 ^-4 or less, 100 × 10 ^- Particularly preferably ⁴ or less. The range of the mass ratio [(A) / (C)] is preferably 3.0 × 10 ⁻⁴ or more and 300 × 10 ⁻⁴ or less, more preferably 7.0 × 10 ⁻⁴ or more and 250 × 10 ^{−4. -4} or less, more preferably not more 10 × 10 ^-4 or more 200 × 10 ^-4 or less, more preferably not more 200 × 10 ^-4 or less 35 × 10 ^-4 or more, even more preferably 45 × 10 ^{- It is 4} or more and 180 × 10 ⁻⁴ or less, particularly preferably 45 × 10 ⁻⁴ or more and 100 × 10 ⁻⁴ or less.

In the packaged green tea beverage of the present invention, the mass ratio of the component (B) to the component (C) [(B) / (C)] is from the viewpoint of the sharpness of the aroma of green tea when contained in the mouth. It is preferably at least 0.10 × 10 ^−4, more preferably at least 0.13 × 10 ^−4, still more preferably at least 0.20 × 10 ^{−4, even} more preferably at least 0.25 × 10 ⁻⁴ . 30 × 10 ⁻⁴ or more is particularly preferred, and from the viewpoint of flavor balance, it is preferably 2.0 × 10 ⁻⁴ or less, more preferably 1.8 × 10 ⁻⁴ or less, and 1.5 × 10 ⁻⁴ or less. More preferably, it is particularly preferably 1.0 × 10 ⁻⁴ or less. The range of the mass ratio [(B) / (C)] is preferably 0.10 × 10 ⁻⁴ or more and 2.0 × 10 ⁻⁴ or less, more preferably 0.13 × 10 ⁻⁴ or more. .8 × it is 10 ^-4 or less, more preferably not more 0.20 × 10 ^-4 or more 1.5 × 10 ^-4 or less, the especially preferably 0.25 × 10 ^-4 or more 1.5 × 10 ^{- 4} or less, and still more preferably 0.30 × 10 ⁻⁴ or more and 1.0 × 10 ⁻⁴ or less.

  In the packaged green tea beverage of the present invention, the mass ratio of the component (A) to the component (D) [(A) / (D)] is from the viewpoint of the sharpness of the aroma of green tea when contained in the mouth. It is preferably 10 or more, more preferably 100 or more, still more preferably 200 or more, still more preferably 300 or more, particularly preferably 450 or more, and preferably 5,000 or less, more preferably 4,000 or less, still more preferably 3,000 or less, and 2,000 or less. The following are particularly preferred. The range of the mass ratio [(A) / (D)] is preferably from 10 to 5,000, more preferably from 100 to 4,000, further preferably from 200 to 3,000, and still more preferably from 300 to 2,000. And particularly preferably 450 to 2000.

  The packaged green tea beverage of the present invention has a mass ratio [(A) / (E)] of the component (A) and the component (E) from the viewpoint of the sharpness of the fragrance of green tea when contained in the mouth. 0.01 or more is preferable, 0.03 or more is more preferable, 0.05 or more is more preferable, 0.08 or more is particularly preferable, and 20 or less is preferable, 10 or less is more preferable, and 5 or less is more preferable. Particularly preferably 3 or less. The range of the mass ratio [(A) / (E)] is preferably from 0.01 to 20, more preferably from 0.03 to 10, still more preferably from 0.05 to 5, and particularly preferably from 0.05 to 5. Is preferably 0.08 to 3.

  The packaged green tea beverage of the present invention may optionally contain a sweetener, an acidulant, a carbon dioxide gas, a flavor, a vitamin, a mineral, an antioxidant, various esters, an emulsifier, a preservative, a seasoning, a fruit extract, a vegetable extract, and nectar. One or more additives such as extracts and quality stabilizers can be contained. The content of the additive can be appropriately set within a range that does not impair the purpose of the present invention.

  The pH (20 ° C.) of the packaged green tea beverage of the present invention is preferably 5 or more, more preferably 5.1 or more, and more preferably 5.1 or more, from the viewpoint of improving the sharpness of the aroma of green tea when contained in the mouth and improving the flavor balance. .2 or more is more preferable, 5.3 or more is particularly preferable, and 7 or less is preferable, 6.8 or less is more preferable, 6.5 or less is further preferable, and 6.3 or less is particularly preferable. The range of the pH is preferably 5 to 7, more preferably 5.1 to 6.8, still more preferably 5.2 to 6.5, and still more preferably 5.3 to 6.5. .3. In addition, pH shall measure 100 mL of drinks in a 300 mL beaker, adjust temperature to 20 degreeC, and measure with a pH meter.

  The packaged green tea beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle. Can be provided. Here, in this specification, the “container-filled green tea beverage” means a green tea beverage packed in a container.

  As used herein, the term “green tea beverage” refers to a genus Camellia, for example, tea leaves (Camellia sinensis) selected from C. sinensis var. Sinensis (including Yabukita species), C. sinensis var. Assamica and hybrids thereof. It is a generic term for beverages containing an unfermented tea leaf extract as a main component. The green tea beverage according to the present invention is preferably a beverage in which the extract of unfermented tea leaves is most contained in the solid content of the whole extract, and the ratio of the extract of unfermented tea leaves is based on the solid content of the whole extract. The beverage having an extract of non-fermented tea leaves is more preferably 50% by mass or more, and the ratio of the extract of unfermented tea leaves is more preferably 70% by mass or more based on the solid content of the whole extract. Beverages which are at least 90% by weight, based on the solids of the total extract, are particularly preferred. Examples of the unfermented tea leaves include green tea leaves such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabuse tea, tencha, potted tea, stem tea, stick tea, bud tea, and the like, and one or more kinds thereof. Can be appropriately selected and used. Examples of the extraction method include known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction. Note that the extraction conditions can be appropriately set according to the extraction method.

The packaged green tea beverage of the present invention may contain an extract of tea leaves other than unfermented tea leaves as long as the extract contains unfermented tea leaves as a main component. Other tea leaves include, for example, Oolong tea leaves such as Tetsukannon, color species, golden katsura, and Wuyiwa tea, and black tea leaves such as Darjeeling, Assam, and Sri Lanka. Further, as a raw tea leaf, leaves other than cereals and genus Camellia can also be used. Examples of the cereal include barley, wheat, barley, rye, oats, oats, naked barley, and the like; rice such as brown rice; Beans include cereals such as buckwheat, corn, white sesame, black sesame, millet, leeks, corn, quinuwa and the like. In addition, as tea leaves other than the genus Camellia, for example, ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, wolfberry leaves, tochu leaves, komatsuna, rooibos, kumazasa, dokudami, amacha, honeysuckle, thrush Examples include oyster shrimp, sword beetle, gymnema sylvestre, yellow tea (walnut family), sweet 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. In addition, one or two or more kinds of raw tea leaves other than the unfermented tea leaves can be used, and the amount of the tea leaves can be appropriately selected within a range that does not impair the object of the present invention.
From the viewpoint that the effects of the present invention can be easily enjoyed, the packaged green tea beverage of the present invention is preferably a beverage in which the raw tea leaves include Camellia tea leaves, and the beverage that uses the most unfermented tea leaves among all the raw tea leaves is preferable. Beverages that are only unfermented tea leaves are more preferred.

  The packaged green tea beverage of the present invention may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions specified in applicable laws and regulations (the Food Sanitation Law in Japan). For example, retort sterilization, high-temperature short-time sterilization (HTST), ultrahigh-temperature sterilization (UHT), and the like can be given. In addition, it is also possible to appropriately select a heat sterilization method according to the type of container of the packaged green tea beverage, for example, as in a metal can, after filling the beverage into the container, in the case where the whole container can be heat sterilized. Can employ retort sterilization. In addition, for bottles that cannot be retorted such as PET bottles and paper containers, beverages are heat-sterilized in advance under the same sterilization conditions as above, and filled into containers that have been sterilized under an aseptic environment. Can be adopted.

  The packaged green tea beverage of the present invention can be produced by an appropriate method. For example, the components (A) and (B) and, if necessary, other components are blended with an extract of unfermented tea leaves to obtain the component (A). ) And (B) can be produced by adjusting the content.

1. 2 g of an astragalin analysis sample is collected, 20 mL of methanol is added thereto, and the mixture is subjected to ultrasonic extraction for 5 minutes, and then the volume is adjusted to 25 mL. Next, 1 mL is collected and the volume is adjusted to 25 mL, and then analyzed using a high performance liquid chromatograph-tandem mass spectrometer.

The analysis conditions are as follows.
・ Column: InertSustain C18, φ2.1mm × 150mm, particle size 3μm
-Mobile phase: mixed solution of water, acetonitrile and acetic acid-Flow rate: 0.2 mL / min
・ Column temperature: 40 ℃
・ Ionization method: Electrospray (negative ion detection mode)
-Set ion number: m / z 446.8 → 254.9

  Further, a solution having a known concentration is prepared using an astragalin standard, and a calibration curve is prepared by subjecting the solution to high-performance liquid chromatography analysis, and astragalin is used as an index to quantify astragalin in the sample solution. .

2. Analysis of Vanillin A 10 mL sample was collected in a GC headspace vial (20 mL), and 4 g of sodium chloride was added. A stirrer is placed in the vial, the container is tightly sealed, and the components are adsorbed on SPME fiber (Sigma / Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After the adsorption, the SPME fiber was heated and desorbed at the injection port, and subjected to GC / MS measurement. 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), 0.25μm (film thickness))
・ Column temperature: 40 ℃ (3min) → 20 ℃ / min → 250 ℃
・ Column pressure: Constant flow mode (31kPa)
・ Column flow rate: 1 mL / min (He)
・ Injection port temperature: 260 ℃
・ 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 having a predetermined concentration was added to the sample, adsorbed on the SPME fiber in the same manner as the sample alone, and subjected to GC / MS measurement. In addition, the peak area of the ion of m / z151 was used for quantification.

3. Analysis of non-polymer catechins The sample solution was filtered with a filter (0.45 μm), and a packed column L-column TM for octadecyl group-introduced liquid chromatograph was analyzed using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was attached, and analysis was performed by a gradient method at a column temperature of 40 ° C. As a non-polymer catechin, a standard product of Kurita Kogyo was used and quantified by a calibration curve method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid. The sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. . The conditions of the gradient are as follows.

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

4.2 Analysis of 2-Methylbutanal A 10 mL sample was collected in a GC headspace vial (20 mL), and 3 g of sodium chloride was added. A stirrer was placed in the vial, the container was sealed, and the components were adsorbed on SPME fiber (Sigma / Aldrich, 50/30 μm, DVB / CAR / PDMS) with stirring with a stirrer for 30 minutes. After the adsorption, the SPME fiber was heated and desorbed at the injection port, and subjected to GC / MS measurement. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
-Column: HP-1 (30 m (length), 0.25 mm (inner diameter), 1.0 µm (film thickness))
・ Column temperature: 35 ℃ (3min) → 5 ℃ / min → 80 ℃ → 20 ℃ / min → 300 ℃
・ Column pressure: Constant flow mode (49kPa)
・ Column flow rate: 1 mL / min (He)
・ Injection port temperature: 250 ℃
・ Injection method: Splitless ・ Detector: MS
・ Ion source temperature: 230 ° C
・ Ionization method: EI (70eV)
-Scan range: m / z 10 to 500
・ Gain: 1682V

  The purchased reagent was dissolved in acetone and serially diluted to prepare a standard. A sample having a predetermined concentration was added to the sample, adsorbed on the SPME fiber in the same manner as the sample alone, and subjected to GC / MS measurement. In addition, 2-methylbutanal used the peak area of the ion of m / z57 for quantification.

5. Analysis of valine Analysis of valine was performed by subjecting it to an automatic amino acid analyzer according to the following method.
<Operation conditions of automatic amino acid analyzer>
・ Model: L-8800 high-speed amino acid analyzer [Hitachi High-Technologies Corporation]
・ Column: Hitachi custom ion exchange resin, φ4.6mm × 60mm (Hitachi High-Technologies Corporation)
・ Mobile phase: MCI BUFFER L-8500-PF (PF-1 to PF-4) [Mitsubishi Chemical Corporation]
・ Reaction solution: Ninhydrin TS [Wako Pure Chemical Industries, Ltd.]
・ Flow rate: 0.35 mL / min of mobile phase, 0.30 mL / min of reaction solution
・ Measurement wavelength: 570nm

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

7. Sensory evaluation Four specialized panels conducted a sensory test on the "sharpness of the aroma of green tea when contained in the mouth" of each packaged green tea beverage. In the sensory test, each packaged green tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panel was obtained. The average value of the scores shall be rounded to the first decimal place.

Evaluation criteria for the sharpness of green tea scent when included in the mouth The sharpness of green tea scent when sharpened in the mouth is based on whether or not the top note of green tea can be felt when included in the mouth Was evaluated.
1: The top note of green tea is hard to feel when the green tea is contained in the mouth 2: The top note of green tea is weak when the green tea is contained in the mouth 3: The top note of green tea is slightly weak when the green tea is contained in the mouth 4: Green tea 5: Feel the top note of green tea when mouth is included 5: Strongly sense the top note of green tea when mouth is included 6: Very strongly sense the top note of green tea when mouth is included

Production Example 1
Manufacture of green tea extract 90 g of No. 2 Sencha leaves (7 kinds of mixed tea leaves from 2016, from Shizuoka, Kagoshima, Miyazaki, Nara, Mie, Ibaraki, and Kyoto) After pouring into 430 g of hot water at ℃ for 1 minute to remove the tea husks, the solution was cooled to 5 ° C. to obtain a green tea extract. The obtained green tea extract had a non-polymer catechin content of 0.125% by mass, a vanillin content of 22% by mass ppb, and a 2-methylbutanal content of 9% by mass ppb. Was.

Example 1
Astragalin reagent (Kaempferol 3-beta-D-glucopyranoside, manufactured by Sigma-Aldrich Japan Kaempferol 3-beta-D-glucopyranoside, purity of astragalin 97% by mass, based on 99% by mass of the green tea extract obtained in Production Example 1, the same applies hereinafter). 1.1 mass ppm, 40 mass ppb of vanillin reagent (manufactured by Wako Pure Chemical Industries, Ltd., Wako special grade, vanillin purity 98.0 mass%, the same applies hereinafter), and catechin reagent (Teavigo, manufactured by DSM, non- (Polymer catechins purity: 94% by mass, the same applies hereinafter.) 0.0257% by mass was added, and the mixture was adjusted to pH 5.8 with sodium bicarbonate, and the total amount was adjusted to 100% by mass with ion-exchanged water. To prepare a green tea beverage. Next, the obtained green tea beverage was filled into a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). Sterilization was performed at 65 ° C. for 20 minutes. The resulting packaged green tea beverage was analyzed and sensory evaluated. The pH of the obtained packaged green tea beverage was 5.8. In the sensory evaluation, the score of “the sharpness of the aroma of green tea when included in the mouth” of the packaged green tea beverage of Example 8 was set to “5”, and the “green The score of "the sharpness of the fragrance of green tea when included" was set to "1" and evaluated according to the above evaluation criteria. Table 1 shows the results.

Examples 2 to 5
A green tea beverage was prepared in the same manner as in Example 1 except that the amount of the astragalin reagent was changed, and sterilized by heating to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. Table 1 shows the results.

Examples 6 to 9 and Comparative Example 2
A green tea beverage was prepared in the same manner as in Example 3, except that the amount of the vanillin reagent was changed, and sterilized by heating to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. Table 1 shows the results.

Comparative Example 1
A green tea beverage was prepared in the same manner as in Example 1 except that the astragalin reagent and the vanillin reagent were not blended, and sterilized by heating to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 1. Table 1 shows the results.

  From Table 1, when (A) astragalin and (B) vanillin coexist in specific amounts, respectively, it is immediately and sharply perceived as being a packaged green tea beverage when the scent of green tea is contained in the mouth. It can be seen that a packaged green tea beverage that can be used is obtained.

Example 10
To 30% by mass of the green tea extract obtained in Production Example 1, 10% by mass of an astragalin reagent, 55% by mass of a vanillin reagent, and 0.12% by mass of a catechin reagent were added, and the pH was adjusted to 5.8 with sodium bicarbonate. The total amount was adjusted to 100% by mass with ion-exchanged water to prepare a green tea beverage. Next, the obtained green tea beverage was filled into a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). Sterilization was performed at 65 ° C. for 20 minutes. The obtained packaged green tea beverage was analyzed in the same manner as in Example 1. The pH of the obtained packaged green tea beverage was 5.8. In the sensory evaluation, the score of "the sharpness of the aroma of green tea when included in the mouth" of the packaged green tea beverage of Example 10 was set to "4.5", and the score of the containered green tea beverage of Comparative Example 3 was "4.5". The score of "the sharpness of the aroma of green tea when contained in the mouth" was evaluated as "1" according to the above evaluation criteria. Table 2 shows the results.

Examples 11 and 12
A green tea beverage was prepared in the same manner as in Example 10 except that the amount of the catechin reagent was changed, and sterilized by heating to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 10. The pH of the obtained packaged green tea beverage was 5.8. Table 2 shows the results.

Comparative Example 3
A green tea beverage was prepared in the same manner as in Example 10, except that the astragalin reagent and the vanillin reagent were not blended, and sterilized by heating to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 10. Table 2 shows the results. The pH of the obtained packaged green tea beverage was 5.8.

  From Table 2, by adjusting the content of (C) the non-polymer catechins to a specific amount, it is possible to obtain a packaged green tea beverage that can sharply sense the aroma of green tea when contained in the mouth. Understand.

Examples 13 to 15
A green tea beverage was prepared by the same operation as in Example 10 except that 2-methylbutanal was further added and the amount of the mixture was changed, and heat-sterilized to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 10. The results are shown in Table 3 together with the results of Example 10 and Comparative Example 3. The pH of the obtained packaged green tea beverage was 5.8, and the content of non-polymer catechins was 0.15% by mass.

Examples 16 to 18
A green tea beverage was prepared in the same manner as in Example 10 except that valine was further added and the amount thereof was changed, followed by heat sterilization to obtain a packaged green tea beverage. The obtained packaged green tea beverage was analyzed and sensory evaluated in the same manner as in Example 10. The results are shown in Table 4 together with the results of Example 10 and Comparative Example 3. The pH of the obtained packaged green tea beverage was 5.8, and the content of non-polymer catechins was 0.15% by mass.

  From Tables 3 and 4, it can be seen that when (D) 2-methylbutanal or (E) valine coexists in addition to (A) astragalin and (B) vanillin, the scent of green tea when contained in the mouth is obtained. It is understood that a packaged green tea beverage that can be felt even more sharply can be obtained.

Claims (7)

The following components (A) and (B):
(A) astragalin 1-30 mass ppm, and (B) vanillin 19-200 ppb by weight
, A packaged green tea beverage.   The packaged green tea beverage according to claim 1, wherein the mass ratio of the component (A) to the component (B) [(A) / (B)] is 10 to 500.   The packaged green tea beverage according to claim 1 or 2, comprising 2-methylbutanal as the component (D), wherein the content of the component (D) is 1 to 100 mass ppb.   The packaged green tea beverage according to any one of claims 1 to 3, which contains valine as the component (E) and has a content of the component (E) of 1 to 200 ppm by mass.   The packaged green tea beverage according to claim 3 or 4, wherein a mass ratio [(A) / (D)] between the component (A) and the component (D) is 10 to 5000.   The packaged green tea beverage according to any one of claims 1 to 5, wherein the pH is 5 to 7.   The packaged green tea beverage according to any one of claims 1 to 6, which has been heat-sterilized.