JP6722998B2 - Tea beverage - Google Patents

Description

The present invention relates to tea beverages.

Indigestible dextrin is known to have an intestinal regulating effect, an inhibitory effect on an increase in blood glucose level, and an inhibitory effect on an increase in neutral fat, and is incorporated into various foods including beverages.

For example, Patent Document 1 discloses a beverage such as green tea or barley tea containing indigestible dextrin and collagen. The beverage can enhance the cosmetic effect by containing collagen in addition to the action of indigestible dextrin.

JP, 2012-19764, A

Functional ingredients such as indigestible dextrin and collagen are effective in terms of health, but some ingredients may have a characteristic odor or taste. Therefore, there is a possibility that the odor and taste peculiar to the ingredient may be given to the beverage.

For example, Patent Document 1 described above describes that collagen has a unique odor and taste, and further, in Patent Document 1, by adding collagen to a beverage such as green tea or barley tea, collagen unique to collagen is described. It is described that odor and taste can be suppressed.

However, indigestible dextrin also has a unique pasty taste. The beverage described in Patent Document 1 can suppress the odor and taste peculiar to collagen, but cannot suppress the taste like the paste of indigestible dextrin.

On the other hand, caffeine is known to have a scent and taste masking effect, and it is considered that caffeine can suppress the paste-like taste of indigestible dextrin by containing a large amount of caffeine in a beverage.

However, when a large amount of caffeine is contained in a beverage, the taste of caffeine itself becomes strong, so that there is a problem that the taste of caffeine does not suit the taste of a person who is not good at it.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a tea beverage that can suppress the taste like the paste of indigestible dextrin while suppressing the content of caffeine to a low level. ..

The present inventors have found that, in a tea beverage containing a predetermined amount of indigestible dextrin, by containing a predetermined amount of starch, it is possible to suppress the paste-like taste of the indigestible dextrin, the present invention It came to completion. More specifically, the present invention provides the following.

(1) Tea beverage having a content of indigestible dextrin of 5 g/L or more, a content of caffeine of 30 mg/L or less (including 0), and a content of starch of 170 mg/100 ml or more ..

(2) contains indigestible dextrin and starch, and has a caffeine content of 30 mg/L or less (including 0),
A tea beverage, wherein the mass ratio of the content of the starch to the content of the indigestible dextrin is 0.085 or more.

(3) The tea beverage according to (1) or (2), which comprises a grain extract.

(4) The tea beverage according to (3), wherein the grain contains at least one selected from the group consisting of adlay and barley.

(5) The tea beverage according to (3) or (4), wherein the grain is a roasted grain.

(6) The tea beverage according to any one of (1) to (5), which has an absorbance at OD 420 nm of 0.2 or more and 1.0 or less.

(7) The tea beverage according to any one of (1) to (6), wherein the beverage is packaged in a container.

According to the present invention, it is possible to provide a tea beverage that can suppress the content of caffeine to a low level and suppress the taste like the paste of indigestible dextrin.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

The tea beverage of the present invention has an indigestible dextrin content of 5 g/L or more, a caffeine content of 30 mg/L or less (including 0), and a starch content of 170 mg/100 ml or more. is there. Alternatively, in the tea beverage of the present invention, the content of starch with respect to the content of indigestible dextrin is 0.085 or more in mass ratio. When the content of caffeine is 30 mg/L or less, it is possible to obtain a tea beverage that does not make the user feel the content of caffeine and is suitable for consumers who do not like the taste of caffeine. Further, by not containing caffeine, it is possible to obtain a tea beverage that can be safely consumed even by a consumer who does not like ingesting caffeine itself. Further, when the content of starch is within this range, the effect of suppressing the pasty taste by the indigestible dextrin can be sufficiently exhibited without impairing the flavor of the tea beverage.

The content of caffeine in the tea beverage is 30 mg/L or less, more preferably 20 mg/L, more preferably 10 mg/L or less, more preferably 5 mg/L or less, more preferably 1 mg/L or less, 0 Is most preferred. As will be described later, the inclusion of starch can suppress the paste-like taste of indigestible dextrin without expecting the suppression effect of the inclusion of caffeine. Therefore, a consumer who does not like ingestion of caffeine can easily drink it, and can suppress the taste of the indigestible dextrin like a paste, so that the content of caffeine is preferably low.

The indigestible dextrin is a kind of water-soluble dietary fiber, and is a mixture of indigestible indigestible components obtained by hydrolyzing starch with amylase. When the tea beverage of the present invention contains 5 g/L or more of indigestible dextrin, it is possible to obtain health maintenance promotion effects such as an intestinal regulating effect, a blood sugar level increase suppressing effect, and a neutral fat increase suppressing effect. However, this indigestible dextrin alone has a unique pasty taste. In contrast, the tea beverage of the present invention contains 170 mg/100 ml or more of starch as described below, or the content of starch with respect to the content of indigestible dextrin is 0.085 or more in a mass ratio. As a result, it is possible to suppress the taste of the indigestible dextrin such as a paste. This tea beverage, even if it does not contain caffeine, or even if its content is low, by containing cornstarch, to sufficiently exhibit the effect of suppressing the paste-like taste of indigestible dextrin. Can be done. Therefore, the above-mentioned health maintenance promotion effect of indigestible dextrin can be obtained for both consumers who do not like caffeine and those who do not like caffeine.

The content of indigestible dextrin is 5 g/L or more, preferably 5 g/L to 30 g/L, more preferably 10 g/L to 25 g/L. Since the indigestible dextrin has a health-maintaining and promoting effect, it is preferable that the tea beverage contain as much indigestible dextrin as possible in order to obtain the health-maintaining and promoting effect. On the other hand, as described above, the indigestible dextrin has a peculiar paste-like taste. Therefore, when a large amount of the indigestible dextrin is added to the tea beverage, the paste-like taste becomes stronger. However, as described above, in the present invention, by containing starch, it is possible to suppress the paste-like taste of the indigestible dextrin, so that more indigestible dextrin that can be expected to have an effect of promoting health maintenance is added. You can From this viewpoint, the content of indigestible dextrin is preferably 5 g/L or more, and more preferably 10 g/L or more. Moreover, although the starchy taste of the indigestible dextrin can be suppressed by the inclusion of starch, from the viewpoint of obtaining a beverage with an excellent balance of palatability by suppressing the content of starch to a predetermined amount or less, it is indigestible. The content of dextrin is 30 g/L or less, more preferably 25 g/L or less. The starch content can also be used as an index of the degree of roasting of grains that can suppress the stickiness. That is, when roasting the grain described below, by roasting the grain so that the content of starch in the beverage mixed with the extract is within the above range (for example, 170 mg/100 ml or more), Naturally, the paste-like taste of indigestible dextrin can be suppressed.

The above-mentioned starch is starch purified by a conventionally known method and is not particularly limited, but starch derived from grains such as wheat and corn can be used. Further, the starch in the beverage may be starch produced by roasting grains, as described below. The content of starch in the tea beverage is 170 mg/100 ml or more, preferably 190 to 260 mg/100 ml, and more preferably 210 to 250 mg/100 ml. When the content of starch is within this range, the effect of suppressing the pasty taste by the indigestible dextrin described above can be easily exhibited without impairing the flavor of the tea beverage. Alternatively, the content of starch with respect to the content of indigestible dextrin is 0.085 or more by mass ratio, preferably 0.100 or more and 0.500 or less by mass ratio, and 0.100 or more by mass ratio. More preferably, it is within 0.485. When the content of starch is within this range, the effect of suppressing the pasty taste by the indigestible dextrin can be sufficiently exhibited without impairing the flavor of the tea beverage.

The content of caffeine in the tea beverage can be measured by an ultra high performance liquid chromatography method (UHPLC method). The caffeine content of 0 (zero) means that it is less than the measurement limit when measured by the UHPLC method or that it does not contain caffeine. The analysis conditions for ultra high performance liquid chromatography are as described in the examples. The measurement of the indigestible dextrin content in tea beverages is performed by the "quantitative method" in the "Indigestible dextrin" item in the attached "Ingredient Standards" in "Specification Standards for Food for Specified Health Uses (Standards-Based Model) System" The method using liquid chromatography defined in (http://www.caa.go.jp/foods/pdf/syokuhin1348.pdf, see pages 3 to 4).
The content of starch in the tea beverage is specified by the enzymatic method.

Further, the tea beverage of the present invention preferably contains a grain extract. The grain is not particularly limited, but examples thereof include wheat such as adlay, barley, wheat, malt, rice such as brown rice, beans such as black soybean, and corn. These may be used alone or in combination of two or more. Among these cereals, wheat is preferable, and adlay and barley are particularly preferable, from the viewpoint of suppressing the paste-like taste due to the indigestible dextrin. Since barley and barley have high carbohydrate nutritional values and contain more protein than rice and other wheat, they are known to activate metabolism in the body and are preferably used. In addition, adlay contains coixenolide as an anti-ulcer component and coixol as a component for suppressing attraction. Antioxidant action, skin beautifying action, wart removing action and the like are known as the effects of coix, and they are preferably used.

Further, the grain is preferably a roasted grain. By roasting the grain, the Maillard reaction between sugar and protein contained in the grain is likely to occur, flavor and brown color are enhanced, and a beverage with high palatability can be obtained. Furthermore, since starch can be generated according to the degree of roasting of the grain, the starch derived from this grain can also exert the effect of suppressing the pasteiness due to the indigestible dextrin.

The tea beverage of the present invention has an absorbance at 420 nm (OD 420 nm) of 0.2 or more and 1.0 or less, more preferably 0.25 or more and 0.95 or less, and 0.3 or more and 0.9 or less. Even more preferable. The absorbance (OD 420 nm) of the tea beverage can be used as an index of the degree of roasting. When the absorbance at 420 nm (OD420 nm) is in the above range, a beverage with an appropriate degree of roasting and high palatability can be obtained. In the present embodiment, the absorbance (OD420 nm) was measured by an ultraviolet/visible spectrophotometer (product name: spectrophotometer autosipper U-5100 type, manufactured by Hitachi High-Technoro Series Co., Ltd.).

<Roasting method>
The method for roasting the grain is not particularly limited, and a general roasting method can be adopted. Typical methods include hot air roasting, sand roasting, far infrared roasting, and the like. Usually, hot air roasting is said to be preferable. This is because hot-air roasting has good heat conduction efficiency and can be baked uniformly from the surface to the center. If roasted sufficiently by hot air roasting, fragrant and dark-colored extract tends to be obtained, as compared with the case of using other roasting methods.

The roasting conditions are not particularly limited, and the roasting time and the roasting temperature can be appropriately adjusted according to the desired degree of roasting. By using fully roasted grains, a very fragrant and dark colored extract can be obtained. Generally, the roasting time is 3 minutes or more and 120 minutes or less, and the roasting temperature is 100° C. or more and 400° C. or less, but the starch produced by roasting the grains is, as described above, like glue with indigestible dextrin. It serves as an index for suppressing taste. Therefore, the grain is roasted under roasting conditions (roasting temperature, roasting time) such that the content of starch in the beverage mixed with the roasted grain extract is 170 mg/100 ml or more, for example. You may. The use of sufficiently roasted grains makes it possible to obtain a very fragrant and dark-colored extract, and also has a great effect of suppressing the pasty taste of indigestible dextrin.

<Extraction method>
The above-mentioned grain extraction method is not particularly limited, and conventionally known extraction methods such as steam distillation, liquefied carbon dioxide extraction, alcohol extraction, hot water extraction and the like can be used. The type of extraction solvent used for extraction is not particularly limited, but it is preferable to use a deionized exchange-treated and purified one or distilled water. These are cheap and convenient, and can be safely adjusted and supplied to the extraction equipment. Examples of extraction solvents other than water include ethanol and other hydrophilic organic solvents.

For the purpose of improving the extraction efficiency, so-called carbonates, phosphates, ascorbic acid, ascorbic acid salts and the like of food additives may be appropriately added to the extraction solvent.

The amount of roasted grains used for one extraction is not particularly limited, but as the amount of grains used per 1 L of water used for extraction decreases, the amount of extract obtained will be lighter in flavor and color. The flavor and color of the obtained extract will become darker as the amount of used is increased. For this reason, it is general to adjust the amount to the optimum level to bring out the flavor and color from the roasted grains.

The extraction conditions for obtaining the extract are not particularly limited, but the extraction conditions such as the extraction temperature, the extraction time, and the pH among the extraction conditions affect the type and content ratio of the components contained in the extract.

The extraction temperature is not particularly limited, but is preferably 80°C or higher and 100°C or lower. If extraction is performed within the above temperature range, extraction efficiency is high. The extraction time is not particularly limited, but the extraction time is preferably within the range of 5 minutes or more and 1 hour or less. If the extract is obtained in the above extraction time, it tends to easily extract a desired component such as flavor or color while suppressing the change in flavor and the dissipation of the aroma component due to heat. As a result, it is easy to obtain a tea beverage with excellent palatability, and it is easy to obtain the effect of suppressing the taste like glue due to the indigestible dextrin. Although the pH at the time of extraction is not particularly limited, it is preferably adjusted within the range of pH 4 or more and pH 9 or less, particularly pH 5 or more and pH 8 or less. When the pH is within the above range, the extraction efficiency can be increased.

When liquefied carbon dioxide gas extraction is used as the extraction method, not the extraction temperature but the extraction pressure affects the degree of extraction. The extraction pressure condition is not particularly limited, but is preferably set in the range of 10 MPa or more and 30 MPa or less. Under the condition of less than 10 MPa, the pressure may be too low to sufficiently bring out the flavor and color, but if the extraction pressure is within the above range, a fragrant and dark tea beverage can be easily obtained. When the extraction pressure is within the above range, it is easy to obtain a tea beverage with a fragrant and dark color and excellent palatability, and it is easy to obtain the effect of suppressing the pasty taste due to the indigestible dextrin.

In addition, for example, an extract of plant leaves may be added to the tea beverage of the present invention. The plant leaf is not particularly limited, but for example, tomorrow leaf, guava, persimmon, bamboo grass, wolfberry, wormwood, army cucumber, mulberry, eucommia leaf, perilla, loquat, young barley leaf, sengaku, dokudami, psyllium, Gymnema, rooibos, rahma, dandelion, peppermint, moloheiya, ginkgo, pine needles, lotus, olives and the like. These may be used alone or in combination of two or more. These plant leaves may be roasted. For extraction and roasting of plant leaves, the same methods as the above-mentioned grain roasting method and extracting method may be used.

Any conventionally known component other than the above may be added to the tea beverage of the present invention. Examples of such components include flavors, thickeners, sweeteners, emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals, Ph adjusting agents and the like. The addition amount of these components can be appropriately adjusted according to the effect to be obtained.

The form of providing the tea beverage of the present invention is not particularly limited, but it is preferable that the tea beverage is packaged in a container that can be stored at room temperature for a long time. For example, it can be provided by filling and enclosing a tea beverage in a closed container such as a plastic bottle such as polyethylene terephthalate (PET), a metal can such as steel and aluminum, a paper pack, and a pouch container.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

(Example 1)
As shown in Table 1 below, the content of indigestible dextrin in the tea beverage was 20 g/L, the content of roasted barley was 4.0 g/L, and the content of roasted adlay was 5 0.0 g/L, the content of roasted plant leaves (guava, tomorrow leaves, persimmons) was 0.4 g/L, the content of starch was 188.7 mg/100 ml, and the absorbance at 420 nm was 0.283. Thus, a tea beverage containing a grain and plant leaf extract was prepared. When obtaining extracts of cereals (barley, adlay) and plants, roasting is carried out at a temperature of 200° C. for 30 minutes by a hot air roasting method, and then extraction is carried out at a temperature of 90° C. with distilled water. Extracted in 20 minutes. The amount of caffeine in the tea beverage was measured by the ultra high performance liquid chromatography method (UHPLC method) under the following analysis conditions.
HPLC device: Shimadzu Corporation Ultra High Performance Liquid Chromatography Nexera
Column: Agilent ZORBAX EclipsePlus C18 Particle diameter 1.8 μm×inner diameter 3.0 mm×length 100 mm
Mobile phase A: Ultrapure water containing 0.17% phosphoric acid Mobile phase B: Methanol containing 0.17% phosphoric acid Detection: UV 230 nm
Sample injection volume: 3 μl
Liquid transfer rate: 1.2 mL/min Column oven temperature: 45°C
Measurement wavelength: 280 nm

(Example 2)
A tea beverage was prepared in the same manner as in Example 1 except that the content of starch in the tea beverage was 212.1 mg/100 ml and the absorbance at 420 nm was 0.396. The difference in absorbance in this example is due to the difference in roasting strength.

(Example 3)
A tea beverage was prepared in the same manner as in Example 1 except that the content of starch in the tea beverage was 215.5 mg/100 ml and the absorbance at 420 nm was 0.584. The difference in absorbance in this example is due to the difference in roasting strength.
(Comparative Example 1)
A tea beverage was prepared in the same manner as in Example 1 except that the content of starch in the tea beverage was 159.2 mg/100 ml and the absorbance at 420 nm was 0.264. The difference in absorbance in this example is due to the difference in roasting strength.

(Sensory evaluation)
With respect to the tea beverages of Examples 1 to 3 and Comparative Example 1, a trained panelist performed a sensory evaluation on whether or not the taste and taste like a paste were felt. The results are shown in Table 2 below. As for the evaluation, the deliciousness was rated as ⊚, what was felt was rated as ○, and what was not felt was rated as ×. Regarding the taste like glue, those that were not bothersome were rated as ◯, those that were a little worrisome were rated as Δ, and those that were not significant were rated as x.

From the results of Table 2, in Examples 1 to 3 in which the starch content is 170 mg/100 ml or more, compared to Comparative Example 1 in which the starch content is less than 170 mg/100 ml, the stickiness due to the indigestible dextrin is noticeable. It can be seen that it can be reduced to a level that does not cause it, and is excellent in terms of deliciousness.

Claims (3)

The content of indigestible dextrin is 5 g/L or more,
The content of caffeine is 5 mg/L or less (including 0),
The content of starch is 170 mg/100 ml or more,
Including a roasted barley extract, a roasted adlay extract, and a roasted plant leaf extract,
The starch is derived from the roasted barley extract, the roasted adlay extract, and the roasted plant leaf extract.
Tea drink. The tea beverage according to claim 1, wherein the absorbance at OD 420 nm is 0.2 or more and 1.0 or less. The tea beverage according to claim 1 or 2 , wherein the beverage is packaged in a container.