JP6777572B2 - Tea beverage - Google Patents

Description

The present invention relates to tea beverages.

A wide variety of beverages are on the market due to the diversification of consumer tastes. In particular, various physiological functions related to the prevention of lifestyle-related diseases by polyphenols are attracting attention due to the heightened health consciousness. For example, non-polymer catechins have been reported to have various physiological actions including antioxidant action, and tea beverages containing high concentrations of non-polymer catechins have been developed. In addition, flavonol and isoquercitrin, which is a kind of sugar adduct thereof, and its sugar adduct are flavonol glycosides in which one or more glucoses are bound to the 3-position of quercetin, and exhibit antioxidant action and anti-fading action. It has been reported to do. Then, paying attention to such a physiological effect, a beverage containing isoquercitrine and a sugar adduct thereof has been proposed (Patent Documents 1 and 2).

On the other hand, vanillin is a main component of the scent of vanilla, and is generally used as a flavor in the field of food and drink to give a sweet scent peculiar to ice cream, chocolate, candy, cake, liqueur and the like. And, for example, (1) cheesy, sweatiaroma group; (2) malty, buttery, sweet aroma group; (3) floral, honey group; (4) fruitiaroma group; (5) smoky, coconut, woodiaroma group; (6) Cooked, seasoned, fatiaroma group; (7) phenolic, medical aroma group; (8) sour group; (9) sweetness group; (10) salt, bitterness group; (11) astringent mouthfeel group; (12) ) Bitterness group; (13) It has been reported that at least one flavor compound can be used to form a beverage that mimics the taste and flavor of beer, wine, and liqueur from one or more selected from the taste and mouthfeel group. There is (Patent Document 3). In the patent document, (2) vanillin is listed as a malty, buttery, and sweet aroma group, but (11) isoquercitrine is only listed as an astringent mouthfeel group, and vanillin and isoquercitrine are listed. There is no description about beverages that combine or tea beverages.

Japanese Unexamined Patent Publication No. 2012-183063 JP-A-2015-91221 Special Table 2016-515812 Gazette

An object of the present invention is to provide a tea beverage to which a roasted aroma is added.

According to the present inventor, in a tea beverage containing a specific amount of non-polymer catechins, vanillin known as a sweet fragrance component and flavonol known as an astringent component and a sugar adduct thereof coexist in a specific amount. Surprisingly, it was found that not only the roasted aroma is added to the tea beverage, but also a moderate aftertaste is felt, and a highly palatable tea beverage can be obtained. Here, the term "after-astringency" as used herein means a type of taste that is felt after drinking a tea beverage, and means an astringency that thickens the taste of the tea beverage and causes a lingering finish. The astringency that you feel 5 to 30 seconds after drinking.

That is, the present invention describes the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) flavonols and sugar adducts thereof 1 to 100 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
Contains,
The content of the component (A) and the component (C) is the following formula (1);
Y ≧ -150X + 4000 (1)
[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]
It provides tea beverages that satisfy the relationship of.

The present invention also includes the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) flavonols and sugar adducts thereof 1 to 100 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
The content of the component (A) and the component (C) is the following formula (1);
Y ≧ -150X + 4000 (1)
[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]
The present invention provides a method for producing a tea beverage with a roasted aroma, which comprises a step of blending so as to satisfy the above relationship.

The present invention also includes the following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) flavonols and sugar adducts thereof 1 to 100 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
Provided is a method for imparting a roasted aroma of a tea beverage in which

According to the present invention, it is possible to provide a tea beverage having not only a roasted aroma but also an appropriate aftertaste and a high palatability.

[Tea beverage]
As used herein, the term "tea beverage" refers to tea leaves of the genus Camellia, such as tea leaves selected from C. sinensis.var.sinensis (including tea plant seeds), C. sinensis.var. Assamica and their hybrids. Camellia sinensis) is a beverage containing as a raw material. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one kind or two or more kinds can be used. The tea variety and collection time of the tea leaves are not particularly limited, and the tea leaves may be fired.
Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, sardine tea, potted tea, kukicha, bar tea, and mecha. Examples of semi-fermented tea include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam and Sri Lanka.

Beverages containing grains or leaves other than Camellia as raw materials are also included in the tea beverage of the present invention. Examples of grains include barley, wheat, pigeon barley, rye, swallow barley, bare barley and other wheat; brown rice and other rice; soybeans, black soybeans, buckwheat, green beans, red beans, shrimp, sage, lacquer, pea, ryokuto and the like. Beans: Millets such as buckwheat, corn, white sesame, black sesame, millet, Japanese millet, millet, and kinuwa can be mentioned. Examples of leaves other than Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, kuko leaves, eucommia leaves, komatsuna, louis, kumazasa, dokudami, amachazuru, watermelon, and tsukimisou. Examples include Glechoma grandis, Kawaraketsumei, Gymnema sylvestre, Yellow tea (Walnut family), Loquat tea (Rosaceae), Kidachi aloe and the like. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips and rosemary can also be used. As raw materials other than grains and leaves of the genus Camellia, one kind or two or more kinds can be used respectively.

Examples of the type of tea beverage of the present invention include green tea beverage, semi-fermented tea beverage, fermented tea beverage, roasted tea beverage, blended tea beverage and the like. Of these, green tea beverages are preferable because they can easily enjoy the effects of the present invention. Here, the term "blended tea beverage" as used herein refers to a beverage that uses a plurality of tea raw materials.

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

The content of the component (A) in the tea beverage of the present invention is 20 to 100 mass ppb, but from the viewpoint of imparting roasted aroma, 21 mass ppb or more is preferable, 23 mass ppb or more is more preferable, and 25 mass ppb or more. Is more preferable, 27 mass ppb or more is preferable, 29 mass ppb or more is preferable, and from the viewpoint of suppressing vanilla odor, 85 mass ppb or less is preferable, 80 mass ppb or less is preferable, 75 mass ppb or less is preferable, and 70 mass ppb or less is preferable. The following is more preferable, 60 mass ppb or less is further preferable, and 50 mass ppb or less is further preferable. The content of the component (A) is preferably 21 to 85 mass ppb, more preferably 23 to 80 mass ppb, and further preferably 25 to 75 mass ppb in the tea beverage of the present invention. It is even more preferably 27 to 70 mass ppb, even more preferably 29 to 60 mass ppb, and even more preferably 29 to 50 mass ppb. The content of the component (A) can be measured by an analytical method suitable for the condition of the measurement sample among the generally known analytical methods, for example, the GC / MS method. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The tea beverage of the present invention contains flavonols and a sugar adduct thereof as the component (B).
Here, the term "flavonol sugar adduct" as used herein refers to flavonol, which is an aglycone, in which a sugar is glucosidic bonded. The glucosidic bond may be an O-glycoside or a C-glycoside, and is not particularly limited. The sugars that bind to glucoside are not uniform depending on the type of aglycon, but for example, monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose, and apiose, rutinose, neoheseridos, sofolus, sambubiose, laminaribiose, and the like. Examples thereof include trisaccharides such as sugar, gentiotriose, glucosyl rutinose, and glucosyl neohesperidos, or mixtures thereof. Further, the sugar adduct includes one in which one sugar is added to aglycone and one in which one or more sugars are further added to the sugar adduct, and a mixture thereof may be used. A known method can be adopted for the reaction of adding sugar, and examples thereof include a method of glucosylating a flavonol sugar adduct by allowing a glycosyltransferase to act in the presence of a sugar compound. As a specific operation method, for example, International Publication No. 2006/070883 can be referred to.

Examples of flavonols include quercetin, kaempferol, and myricetin. Examples of flavonol sugar adducts include those in which sugar is added to aglycones such as quercetin, kaempferol, and myricetin, for example, isoquercitrin, rutin, quercitrin, and the like, and those in which sugar is further added. For example, isoquercitrin sugar adduct and the like can also be mentioned. The isoquercitrine glycosylation adduct is, for example, a compound in which one or more glucoses are α-1,4 bound to a glucose residue of isoquercitrine, and the number of glucose bonds is preferably 1 to 15, and 1 to 10 are preferable. Is more preferable, and 1 to 7 are further preferable.

Among them, as the component (B), one or two selected from isoquercitrine and its sugar adduct and rutin are preferable from the viewpoint of imparting roasted aroma and improving after-astringency, and isoquercitrine and its sugar adduct are preferable. The thing is more preferable.

The content of the component (B) in the tea beverage of the present invention is 1 to 100 mass ppm, but from the viewpoint of imparting roasted aroma and improving after-astringency, 2 mass ppm or more is preferable, and 3 mass ppm or more is more preferable. , 3.5 mass ppm or more is further preferable, and from the viewpoint of appropriate after-astringency, 80 mass ppm or less is preferable, 50 mass ppm or less is more preferable, 30 mass ppm or less is further preferable, and 25 mass ppm is particularly preferable. .. The range of the content of the component (B) is preferably 2 to 80 mass ppm, more preferably 3 to 50 mass ppm, and further preferably 3 to 30 mass ppm in the tea beverage of the present invention. It is particularly preferably 3.5 to 25 mass ppm. The content of the component (B) can be measured by an analytical method suitable for the condition of the measurement sample among the generally known analytical methods, for example, a high performance liquid chromatograph method. For example, the method described in the following embodiment can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The tea beverage of the present invention contains non-polymer catechins as a component (C).
Here, the term "non-polymer catechins" as used herein refers to non-epi-catechins such as catechin, galocatechin, catechin gallate and galocatechin gallate, as well as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a general term for epigallocatechins such as gallate, and in the present invention, at least one of the above eight types may be contained.

The content of the component (C) in the tea beverage of the present invention is 250 to 2000 mass ppm, but from the viewpoint of physiological effect and improvement of after-astringency, 300 mass ppm or more is preferable, 350 mass ppm or more is preferable, and 400 mass ppm or more. Mass ppm or more is preferable, 500 mass ppm or more is more preferable, 600 mass ppm or more is preferable, 700 mass ppm or more is further preferable, 900 mass ppm or more is further preferable, and 1000 mass ppm or more is particularly preferable. Further, from the viewpoint of appropriate astringency, 1900 mass ppm or less is preferable, 1800 mass ppm or less is more preferable, and 1500 mass ppm or less is further preferable. The range of the content of the component (C) is preferably 300 to 1900 mass ppm, preferably 350 to 1900 mass ppm, more preferably 400 to 1900 mass ppm, and more preferably 500 in the tea beverage of the present invention. It is ~ 1900 mass ppm, more preferably 600 ~ 1900 mass ppm, further preferably 700 ~ 1800 mass ppm, even more preferably 900 ~ 1800 mass ppm, and even more preferably 1000 ~ 1500 mass ppm. The content of the component (C) is defined based on the total amount of the above eight types, and is an analytical method suitable for the situation of the measurement sample among the generally known analytical methods, for example, a high performance liquid chromatograph method. Can be measured. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

From the viewpoint of imparting roasted aroma and improving after-astringency, the tea beverage of the present invention needs to satisfy the relationship of the following formula (1) in the content of the component (A) and the component (C).

Y ≧ -150X + 4000 (1)

[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]

In the present invention, when the relationship of the following formula (2) is preferably satisfied, and more preferably the relationship of the following formula (3) is satisfied, the tea has a high palatability by improving the aftertaste while further imparting the roasted aroma. It can be a beverage.

Y ≧ -150X + 4200 (2)
Y ≧ -150X + 4500 (3)

[In the formulas (2) and (3), X and Y are synonymous with X and Y in the formula (1). ]

Further, in the tea beverage of the present invention, the total amount [(B) + (C)] of the component (B) and the component (C) is 252 mass ppm or more from the viewpoint of imparting roasted aroma and improving after-astringency. Preferably, 300 mass ppm or more is more preferable, 500 mass ppm or more is further preferable, 600 mass ppm or more is further preferable, 800 mass ppm or more is further preferable, 900 mass ppm or more is further preferable, and from the viewpoint of appropriate astringency. It is preferably 3000 mass ppm or less, more preferably 2500 mass ppm or less, and even more preferably 2000 mass ppm or less. The range of [(B) + (C)] is preferably 252 to 3000 mass ppm, more preferably 300 to 3000 mass ppm, still more preferably 500 to 3000 mass ppm, still more preferably 600 to 2500 mass ppm. , More preferably 800 to 2000 mass ppm, and even more preferably 900 to 2000 mass ppm.

Further, the tea beverage of the present invention contains vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, as long as the object of the present invention is not impaired. It can contain one or more additives such as flower honey extract and quality stabilizer. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

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

The Brix (20 ° C.) of the tea beverage of the present invention is preferably 0.1 or more, more preferably 0.12 or more, further preferably 0.15 or more, and particularly preferably 0.2 or more, from the viewpoint of imparting the afterglow of tea. It is preferable, 2 or less is preferable, 1.8 or less is more preferable, 1.5 or less is further preferable, and 1.2 or less is particularly preferable. The range of such Brix is preferably 0.1 to 2, more preferably 0.12 to 1.8, still more preferably 0.15 to 1.5, and 0.2 to 1.2. The following are particularly preferred. Here, in the present specification, "Brix" is a value measured using a refractometer for sugar, and is a value corresponding to the mass percentage of an aqueous sucrose solution at 20 ° C. Further, it means the soluble solid content concentration calculated from the refractive index of the sample based on the refractive index of the sucrose aqueous solution at 20 ° C. Specifically, it can be measured by the method described in the examples below.

The tea beverage of the present invention may be one or more selected from concentrated liquid tea beverages, powdered tea beverages and packaged tea beverages. In the case of a packaged tea beverage, the tea beverage of the present invention has a characteristic that the roasted aroma can be strongly felt, and therefore, even when the tea beverage is packed in a container having a narrow opening with respect to the liquid surface of the beverage. , You can feel the rich roasted aroma of tea. A container having a narrow opening means a container having an opening of 1200 mm ² or less, preferably 1000 mm ² or less, more preferably 900 mm ² or less, and particularly preferably 800 mm ² or less. Beverage containers with such a narrow opening include PET bottles and bottle cans equipped with caps (φ28 mm, φ38 mm), pull tab type or stayion tab type, and other partially open-end can lids in which only a part of the lid opens. Examples include aluminum cans and steel cans equipped with a can, a paper pack with a straw, and a chilled cup with a straw. As shown in Examples described later, when a beverage is usually packed in a container with a narrow opening such as a PET bottle or a bottle can and drunk, it is compared with the case where a container with a wide opening such as a cup is used. Since the scent from the surface of the beverage is difficult to enter directly into the nose, the scent tends to be weak, but the tea beverage of the present invention is packed in a container having a narrow opening. You can feel the rich scent of tea as if you drank tea in a tea bowl from a squirrel.

The tea beverage of the present invention may be heat sterilized. The sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). For example, a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), a post-filling sterilization method (pastorization), and the like can be mentioned. It is also possible to appropriately select the heat sterilization method according to the type of container of the container-filled tea beverage. For example, when the beverage can be sterilized by heating after filling the container, such as a metal can or a bottle. In some cases, retort sterilization and post-filling sterilization (pastorization) can be adopted. For PET bottles that cannot be retort-sterilized, aseptic filling, hot-pack filling, etc., in which beverages are sterilized by heating under the same sterilization conditions as above and filled in sterilized containers in a sterile environment, are adopted. be able to. The heat-sterilized tea beverage generally has a lower original aroma of tea, but the tea beverage of the present invention can feel the rich roasted aroma of tea even if it has been heat-sterilized.

[Manufacturing method of tea beverage with roasted aroma]
In the production method of the present invention, a component (A) of 20 to 100 mass ppm, a component (B) of 1 to 100 mass ppm, and a component (C) of 250 to 2000 mass ppm are contained in the above formula (1). It includes a step of blending so as to satisfy the relationship. For example, the components (A) and (B) are blended with a tea extract containing tea leaves of the genus Camellia as a tea raw material, and the components (A) and the components (B) are mixed so as to satisfy the relationship of the above formula (1) together with the concentration of the component (B). It can be produced by adjusting the concentrations of A) and (C). In the production method of the present invention, the order of blending the components (A) to (C) is not particularly limited as long as the components (A) to (C) finally coexist in the tea beverage.

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

In the production method of the present invention, the specific composition of the tea beverage (for example, the concept of the tea beverage, the specific composition of the components (A) to (C) and the total amount [(B) + (C)], etc.) is described above. In order to improve the after-astringency and obtain a highly palatable tea beverage while further imparting the roasted aroma, the formula (2) or the above formula (2) or the above formula (2) or (3) can also be adopted.

[How to add roasted aroma to tea beverages]
The method for imparting roasted aroma of a tea beverage of the present invention coexists with a component (A) of 20 to 100 mass ppm, a component (B) of 1 to 100 mass ppm, and a component (C) of 250 to 2000 mass ppm. It is something to make. In the method for imparting the roasted aroma of the present invention, the components (A) to (C) may finally coexist in the tea beverage, and the timing and order of coexistence are not particularly limited.

Further, in order to further impart the roasted aroma and improve the aftertaste to obtain a highly palatable tea beverage, the content of the component (A) and the component (C) is preferably the above formula (1). ), More preferably the relation of the above formula (2), and more preferably the relation of the following formula (3) can be controlled. The specific composition of the tea beverage (for example, the concept of the tea beverage, the specific composition of the ingredients (A) to (C) and the total amount [(B) + (C)], etc.) is as described above. is there.

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

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

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

2. Analysis of Isoquercitrine and its sugar adducts Analysis of Isoquercitrine and its sugar adducts is performed by the HPLC (High Performance Liquid Chromatography) method according to the following method.
LC-10AD (manufactured by Shimadzu Corporation) is used as the analytical instrument.
The equipment configuration of the analytical instrument is as follows.
・ Detector: Ultraviolet-visible absorptiometer SPD-10AV (manufactured by Shimadzu Corporation)
-Column: YMC-Pack ODS-A AA12S05-1506WT, φ6 mm x 150 mm (manufactured by YMC)

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

Prepare a sample for analysis according to the following procedure.
1 g of the sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1, volume ratio) was added to make a volume of 10 mL, which was used as a sample solution. The prepared sample solution is subjected to high performance liquid chromatography analysis.

In addition, a calibration curve is prepared by preparing a solution of known concentration using a standard product of isoquercitrine and subjecting it to high performance liquid chromatography analysis, and using isoquercitrine as an index, isoquercitrine in the sample solution and The sugar adduct is quantified. That is, from the calibration curve, the molar concentrations of isoquercitrin and the sugar adduct to which sugar is further added to isoquercitrin in the HPLC analysis of the sample solution are obtained, and the content (mass) thereof is further determined from the molecular weight of each substance. %) Is calculated, and isoquercitrin and its sugar adduct in the sample are quantified.

3. 3. Analysis of non-polymer catechins Using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a sample dissolved and diluted in pure water is used as a packed column for octadecyl group-introduced liquid chromatograph (L-column TM ODS, 4). .6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation and Research Organization) was attached, and the measurement was performed by the gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow velocity is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The condition was 280 nm. The gradient conditions are as follows.

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

5. pH measurement 100 mL of tea beverage was weighed in a 300 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.) for measurement.

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

7. Sensitivity evaluation Four specialized panels conducted sensory tests on the "roasted aroma" and "after-astringency" of each packaged tea beverage. In the sensory test, each packaged tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panels was calculated.

(1) Evaluation Criteria for Roasted Aroma The roasted aroma of the containerized tea beverage of Example 12 was given a score of 5, and the roasted aroma of the containerized tea beverage of Comparative Example 1 was given a score of 1, and was evaluated according to the following five stages.
1: No roasted aroma 2: Not much roasted aroma 3: Feel a weak roasted aroma 4: Feel a roasted aroma and have a good flavor as tea 5: Feel a slightly strong roasted aroma and have a flavor as tea Is very good

(2) Evaluation Criteria for Post-Astringency The post-astringency of the containerized tea beverage of Example 12 is given a score of 5, and the after-astringency of the containerized tea beverage of Comparative Example 1 is given a score of 1, and the evaluation is made in the following five stages. went.
1: No after-astringency 2: Not much after-astringency 3: Weak after-astringency 4: Feel after-astringency 5: Feel moderate after-astringency and enjoy the lingering finish as tea for a long time be able to

Manufacturing example 1
Green tea extract I
6 g of green tea leaves (second sencha) was extracted with 400 g of ion-exchanged water at 90 ° C. for 3 minutes, and then filtered through a wire mesh to remove tea leaves. Next, this extract was suction-filtered with No. 2 filter paper to obtain green tea extract I. The green tea extract I had a content of non-polymer catechins of 0.125% by mass.

Manufacturing example 2
Green tea extract II
1,000 g of a commercially available catechin preparation (Polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) was suspended in 9,000 g of a 95 mass% ethanol aqueous solution under stirring conditions at 25 ° C. and 200 r / min, and activated carbon (Clarecol GLC, After adding 200 g of Kuraray Chemical Co., Ltd. and 500 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Then, the stirring process was continued for about 30 minutes at 25 ° C. Next, activated carbon, acid clay, and precipitate were filtered with No. 2 filter paper, and then refiltered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 3.3 kPa, and concentration was carried out under reduced pressure. Of this, 750 g was put into a stainless steel container, the total amount was adjusted to 10,000 g with ion-exchanged water, and 30 g of a 5 mass% sodium bicarbonate aqueous solution was added to adjust the pH to 5.5. Then, under stirring conditions of 22 ° C. and 150 r / min, a solution prepared by dissolving 2.7 g of tannase KTFH (Industrial Grade, 500 U / g or more, manufactured by Kikkoman) in 10.7 g of ion-exchanged water was added for 30 minutes. Later, when the pH dropped to 4.24, the enzymatic reaction was terminated. Then, the stainless steel container was immersed in a warm bath at 95 ° C. and held at 90 ° C. for 10 minutes to completely inactivate the enzyme activity. Then, after cooling to 25 ° C., a concentration treatment was carried out to obtain a green tea extract II. Green tea extract II had a content of non-polymer catechins of 15% by mass.

Examples 1-9 and Comparative Examples 1 and 2
Vanillin and an isoquercitrin preparation (Sanmerin AO-3000, manufactured by Saneigen FFI, Isoquercitrin and its sugar adduct 15%) are appropriately blended with 20% by mass of green tea extract I, and then The pH was adjusted to 5.8 with vanillin, the total amount was adjusted to 100% by mass with ion-exchanged water, heat sterilization was performed, and then the PET bottle was filled to obtain a bottled tea beverage. Each of the obtained packaged tea beverages was analyzed and sensory evaluated. The results are also shown in Table 1. In the packaged tea beverages of Examples 2 to 9, Green Tea Extract II was blended so as to have the content of the non-polymer catechins shown in Table 1.

Examples 10 to 17 and Comparative Examples 3 and 4
Vanillin and an isoquercitrin preparation (Sammerin AO-3000, manufactured by Saneigen FFI Co., Ltd.) are mixed with 20% by mass of green tea extract I, and then the pH is adjusted to 5.8 with baking soda to ionize. The total amount was adjusted to 100% by mass with exchanged water, heat sterilized, and then filled in a PET bottle to obtain a bottled tea beverage. Each of the obtained packaged tea beverages was analyzed and sensory evaluated. The results are shown in Table 2 together with the results of Comparative Example 1. In the packaged tea beverages of Examples 11 to 17 and Comparative Example 4, green tea extract II was blended so as to have the content of the non-polymer catechins shown in Table 2.

Examples 18 and 19 and Comparative Example 5
Vanillin, isoquercitrin preparation (Sanmerin AO-3000, manufactured by Saneigen FFI Co., Ltd.) and green tea extract II are appropriately mixed with 20% by mass of green tea extract I, and then the pH is adjusted with baking soda. It was adjusted to 8 and the total amount was adjusted to 100% by mass with ion-exchanged water, and after heat sterilization treatment, it was filled in a PET bottle to obtain a bottled tea beverage. Each of the obtained packaged tea beverages was analyzed and sensory evaluated. The results are also shown in Table 3.

From Tables 1 to 3, when (A) vanillin, (B) isoquercitrin and sugar adducts thereof and (C) non-polymer catechins coexist in a specific amount in the tea beverage, the roasted aroma is further imparted. It can be seen that a tea beverage with high palatability can be obtained by improving the aftertaste.

Claims (7)

The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Isokuerushitori down sugar adduct number of bonds glucose is 1-7
2 to 30 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
Contains,
The content of the component (A) and the component (C) is the following formula (1);
Y ≧ -150X + 4000 (1)
[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]
Satisfy the relationship, green tea beverages. Component (B) and the total amount of component (C) [(B) + (C)] is 252 to 2,005 mass ppm, according to claim 1, wherein the green tea beverage. pH is 4 to 7, claim 1 or 2, wherein the green tea beverage. A packaged green tea beverage, green tea beverage according to any one of claims 1-3. It is already heat sterilization, green tea beverage according to any one of claims 1-4. The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Isokuerushitori down sugar adduct number of bonds glucose is 1-7
2 to 30 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
The content of the component (A) and the component (C) is the following formula (1);
Y ≧ -150X + 4000 (1)
[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]
Comprising the step of mixing so as to satisfy the relationship, roasting Flip manufacturing method of granted green tea beverage aroma. The following components (A) to (C);
(A) Vanillin 20-100 mass ppb,
(B) Isokuerushitori down sugar adduct number of bonds glucose is 1-7
2 to 30 mass ppm, and (C) non-polymer catechins 250 to 2000 mass ppm
The content of the component (A) and the component (C) is the following formula (1);
Y ≧ -150X + 4000 (1)
[In the formula (1), Y represents the content (mass ppm) of the component (C), and X represents the content (mass ppb) of the component (A). ]
Coexist so as to satisfy the relationship, roasted Flip method of applying the incense of green tea beverages.