JP6785740B2 - Tea beverage - Google Patents
Tea beverage Download PDFInfo
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- JP6785740B2 JP6785740B2 JP2017199459A JP2017199459A JP6785740B2 JP 6785740 B2 JP6785740 B2 JP 6785740B2 JP 2017199459 A JP2017199459 A JP 2017199459A JP 2017199459 A JP2017199459 A JP 2017199459A JP 6785740 B2 JP6785740 B2 JP 6785740B2
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- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 claims description 41
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Landscapes
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、茶飲料に関する。 The present invention relates to tea beverages.
消費者の嗜好の多様化により多種多様の飲料が上市されている。中でも、健康志向の高揚から、茶飲料の需要が拡大している。 A wide variety of beverages are on the market due to the diversification of consumer tastes. Above all, the demand for tea beverages is expanding due to the heightened health consciousness.
一方、アストラガリンは、柿の葉や桑の葉に含まれるポリフェノール化合物の１種であり、抗アレルギー作用を有することが報告されている。このようなアストラガリンの生理作用に着目し、飲食品への応用が検討されており、例えば、アストラガリンに、果糖、ガラクトース、乳糖及びブドウ糖からなる群から選ばれる糖の１種又は２種以上を配合することで、アストラガリンの吸収性が向上することが報告されている（特許文献１）。また、桑葉抽出エキス、玄米エキス及び緑茶エキスを混合したブレンド茶飲料も提案されている（特許文献２）。 On the other hand, astragalin is one of the polyphenol compounds contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic effect. Focusing on such physiological effects of astragalin, its application to foods and drinks is being studied. For example, one or more sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin. It has been reported that the absorption of astragalin is improved by blending the above (Patent Document 1). In addition, a blended tea beverage in which a mulberry leaf extract, a brown rice extract and a green tea extract are mixed has also been proposed (Patent Document 2).
茶飲料には、アスコルビン酸又はその塩が保存安定性を高める目的で添加されている場合がある。保存安定性をより一層強化するためには、アスコルビン酸又はその塩を多量に添加することが有利であると考えられるが、多量にアスコルビン酸又はその塩を茶飲料へ添加すると、アスコルビン酸又はその塩由来の異味が強く、後味が損なわれ、茶の香りを感じ難くなり、口内から鼻に抜けて感じられる鼻抜け香が減少することが判明した。
本発明の課題は、アスコルビン酸又はその塩を高含有しながらも、茶の香りの鼻抜け香を強く感じることのできる茶飲料を提供することにある。
Ascorbic acid or a salt thereof may be added to tea beverages for the purpose of enhancing storage stability. In order to further enhance the storage stability, it is considered advantageous to add a large amount of ascorbic acid or a salt thereof, but when a large amount of ascorbic acid or a salt thereof is added to a tea beverage, ascorbic acid or a salt thereof is added. It was found that the salt-derived offensive taste was strong, the aftertaste was impaired, the aroma of tea became difficult to feel, and the nasal aroma felt through the mouth to the nose was reduced.
An object of the present invention is to provide a tea beverage having a high content of ascorbic acid or a salt thereof, which can strongly feel the scent of tea.
本発明者らは上記課題に鑑み、鋭意研究を重ねた結果、アスコルビン酸又はその塩を高含有する茶飲料に、渋味物質として知られるアストラガリンを、アスコルビン酸又はその塩に対して一定の関係を満たすように含有させることで、鼻抜け香を強く感じることのできる茶飲料が得られることを見出した。 As a result of diligent research in view of the above problems, the present inventors have added astragaline, which is known as an astringent substance, to ascorbic acid or a salt thereof in a tea beverage containing a high content of ascorbic acid or a salt thereof. It was found that a tea beverage with a strong scent of nose can be obtained by containing it so as to satisfy the relationship.
すなわち、本発明は、次の成分（Ａ）及び（Ｂ）；
（Ａ）アスコルビン酸又はその塩 １７０〜１０００質量ｐｐｍ、及び
（Ｂ）アストラガリン
を含有し、
成分（Ａ）と成分（Ｂ）とが下記式（１）；
０．００６×Ｑ−０．３６ ≦ Ｐ ≦ ３０ （１）
〔式（１）中、Ｐは成分（Ｂ）の含有量（質量ｐｐｍ）を示し、Ｑは成分（Ａ）の含有量（質量ｐｐｍ）を示す。〕
を満たす、茶飲料を提供するものである。
That is, the present invention describes the following components (A) and (B);
It contains (A) ascorbic acid or a salt thereof 170 to 1000 mass ppm, and (B) astragalin.
The component (A) and the component (B) are represented by the following formula (1);
0.006 x Q-0.36 ≤ P ≤ 30 (1)
[In the formula (1), P indicates the content (mass ppm) of the component (B), and Q indicates the content (mass ppm) of the component (A). ]
It provides a tea beverage that meets the requirements.
本発明によれば、アスコルビン酸又はその塩を高含有しなからも、鼻抜け香を強く感じられる茶飲料を提供することができる。 According to the present invention, it is possible to provide a tea beverage in which a strong nasal aroma can be felt even if the content of ascorbic acid or a salt thereof is high.
本発明の茶飲料は、成分（Ａ）としてアスコルビン酸又はその塩を含有する。成分（Ａ）はＬ体でもＤ体でもラセミ体であってもよいが、Ｌ体が好ましい。塩としては、例えば、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩等を挙げることができる。成分（Ａ）としては飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、化学合成品でも、市販品でも、原料由来のものでもよい。成分（Ａ）の市販品としては、例えば、Ｌ−アスコルビン酸（DSM Nutritional Products(UK) Ltd製）等を挙げることができる。 The tea beverage of the present invention contains ascorbic acid or a salt thereof as the component (A). The component (A) may be L-form, D-form, or racemic-form, but L-form is preferable. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. The origin of the component (A) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product, a commercially available product, or a raw material-derived product. Examples of commercially available products of the component (A) include L-ascorbic acid (manufactured by DSM Nutritional Products (UK) Ltd).
本発明の飲料中の成分（Ａ）の含有量は１７０〜１０００質量ｐｐｍであるが、保存安定性の強化の観点から、２２０質量ｐｐｍ以上が好ましく、３００質量ｐｐｍ以上がより好ましく、３５０質量ｐｐｍ以上が更に好ましく、４００質量ｐｐｍ以上がより更に好ましく、５５０質量ｐｐｍ以上が殊更に好ましく、また鼻抜け香の観点から、９５０質量ｐｐｍ以下が好ましく、９００質量ｐｐｍ以下がより好ましく、８５０質量ｐｐｍ以下が更に好ましい。かかる成分（Ａ）の含有量の範囲としては、本発明の茶飲料中に、好ましくは２２０〜９５０質量ｐｐｍであり、より好ましくは３００〜９００質量ｐｐｍであり、更に好ましくは３５０〜８５０質量ｐｐｍであり、より更に好ましくは４００〜８５０質量ｐｐｍであり、殊更に好ましくは５５０〜８５０質量ｐｐｍである。ここで、本明細書において成分（Ａ）が塩の形態である場合、成分（Ａ）の含有量はアスコルビン酸量に換算した値とする。なお、成分（Ａ）の含有量は、通常知られているアスコルビン酸の分析法により測定することが可能である。具体的には、後掲の実施例に記載の方法が挙げられる。 The content of the component (A) in the beverage of the present invention is 170 to 1000 mass ppm, but from the viewpoint of enhancing storage stability, 220 mass ppm or more is preferable, 300 mass ppm or more is more preferable, and 350 mass ppm is more preferable. The above is further preferable, 400 mass ppm or more is further preferable, 550 mass ppm or more is particularly preferable, and from the viewpoint of nasal scent, 950 mass ppm or less is preferable, 900 mass ppm or less is more preferable, and 850 mass ppm or less. Is more preferable. The range of the content of the component (A) is preferably 220 to 950 mass ppm, more preferably 300 to 900 mass ppm, and further preferably 350 to 850 mass ppm in the tea beverage of the present invention. It is even more preferably 400 to 850 mass ppm, and even more preferably 550 to 850 mass ppm. Here, when the component (A) is in the form of a salt in the present specification, the content of the component (A) is a value converted into the amount of ascorbic acid. The content of the component (A) can be measured by a commonly known analytical method for ascorbic acid. Specifically, the method described in the examples described later can be mentioned.
本発明の茶飲料は、成分（Ｂ）としてアストラガリンを含有する。ここで、本明細書において「アストラガリン」とは、ケンフェロールの３位にグルコースが結合した化合物である。成分（Ｂ）は、原料に由来するものでも、新たに加えられたものでもよい。また、成分（Ｂ）は、飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、化学合成品でも、アストラガリンを含有する植物から抽出したものでもよい。成分（Ｂ）の市販品としては、例えば、Kaempferol 3-beta-D-glucopyranoside（シグマアルドリッチジャパン合同社製）等を挙げることができる The tea beverage of the present invention contains astragalin as the component (B). Here, "astragalin" as used herein is a compound in which glucose is bound to the 3-position of kaempferol. 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 usually used in the field of food and drink, and may be, for example, a chemically synthesized product or one extracted from a plant containing astragalin. Examples of the commercially available product of the component (B) include Kaempferol 3-beta-D-glucopyranoside (manufactured by Sigma-Aldrich Japan Co., Ltd.) and the like.
本発明の茶飲料中の成分（Ｂ）の含有量は、鼻抜け香及びコクの持続の観点から、１質量ｐｐｍ以上が好ましく、２質量ｐｐｍ以上がより好ましく、３質量ｐｐｍ以上が更に好ましく、５質量ｐｐｍ以上がより更に好ましく、７質量ｐｐｍ以上が殊更に好ましく、そして３０質量ｐｐｍ以下が好ましく、２８質量ｐｐｍ以下がより好ましく、２６質量ｐｐｍ以下が更に好ましく、２３質量ｐｐｍ以下がより更に好ましく、２０質量ｐｐｍ以下が殊更に好ましい。かかる成分（Ｂ）の含有量の範囲としては、本発明の茶飲料中に、好ましくは１〜３０質量ｐｐｍであり、より好ましくは２〜２８質量ｐｐｍであり、更に好ましくは３〜２６質量ｐｐｍであり、より更に好ましくは５〜２３質量ｐｐｍであり、殊更に好ましくは７〜２０質量ｐｐｍである。なお、成分（Ｂ）の含有量は、通常知られている測定法のうち測定試料の状況に適した分析法により測定することが可能であり、例えば、液体クロマトグラフィーで分析することが可能である。具体的には、後掲の実施例に記載の方法が挙げられる。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (B) in the tea beverage of the present invention is preferably 1 mass ppm or more, more preferably 2 mass ppm or more, further preferably 3 mass ppm or more, from the viewpoint of maintaining the aroma and richness of the nose. 5 mass ppm or more is more preferable, 7 mass ppm or more is particularly preferable, 30 mass ppm or less is preferable, 28 mass ppm or less is more preferable, 26 mass ppm or less is further preferable, and 23 mass ppm or less is even more preferable. , 20 mass ppm or less is particularly preferable. The range of the content of the component (B) is preferably 1 to 30 mass ppm, more preferably 2 to 28 mass ppm, and further preferably 3 to 26 mass ppm in the tea beverage of the present invention. It is even more preferably 5 to 23 mass ppm, and even more preferably 7 to 20 mass ppm. The content of the component (B) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. is there. 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.
本発明の茶飲料は、成分（Ａ）と成分（Ｂ）とが下記式（１）に示す関係を満たすものであり、かかる関係を満たすことにより、成分（Ａ）を高含有するにも拘わらず、鼻抜け香が強く感じられ、コクの持続された茶飲料とすることができる。 In the tea beverage of the present invention, the component (A) and the component (B) satisfy the relationship represented by the following formula (1), and by satisfying such a relationship, the component (A) is contained in a high amount. It has a strong scent of nose and can be used as a tea beverage with a long-lasting richness.
０．００６×Ｑ−０．３６ ≦ Ｐ ≦ ３０ （１） 0.006 x Q-0.36 ≤ P ≤ 30 (1)
〔式（１）中、Ｐは成分（Ｂ）の含有量（質量ｐｐｍ）を示し、Ｑは成分（Ａ）の含有量（質量ｐｐｍ）を示す。〕 [In the formula (1), P indicates the content (mass ppm) of the component (B), and Q indicates the content (mass ppm) of the component (A). ]
本発明の茶飲料は、好ましくは下記式（２）に示す関係を満たすと、鼻抜け香をより一層強く感じられるだけでなく、コクもより一層持続することができる。なお、下記式（２）中のＰ及びＱは、前記式（１）中のＰ及びＱと同義である。 If the tea beverage of the present invention preferably satisfies the relationship represented by the following formula (2), not only the nasal aroma can be felt more strongly, but also the richness can be further sustained. Note that P and Q in the following formula (2) are synonymous with P and Q in the above formula (1).
０．００７×Ｑ−０．３３ ≦ Ｐ ≦ ３０ （２） 0.007 x Q-0.33 ≤ P ≤ 30 (2)
本発明の茶飲料は、成分（Ａ）と成分（Ｂ）との質量比[（Ｂ）／（Ａ）]が、鼻抜け香及びコクの持続の観点から、０．００３以上が好ましく、０．００５以上がより好ましく、０．００７以上が更に好ましく、０．０１１以上が殊更に好ましく、そして０．１５以下が好ましく、０．１以下がより好ましく、０．０５５以下が更に好ましく、０．０４５以下が殊更に好ましい。かかる質量比[（Ｂ）／（Ａ）]の範囲としては、好ましくは０．００３〜０．１５であり、より好ましくは０．００５〜０．１であり、更に好ましくは０．００７〜０．０５５であり、殊更に好ましくは０．０１１〜０．０４５である。 In the tea beverage of the present invention, the mass ratio [(B) / (A)] of the component (A) to the component (B) is preferably 0.003 or more from the viewpoint of nasal scent and persistence of richness, and is 0. .005 or more is more preferable, 0.007 or more is further preferable, 0.011 or more is particularly preferable, and 0.15 or less is more preferable, 0.1 or less is more preferable, 0.055 or less is further preferable, and 0. 045 or less is particularly preferable. The range of the mass ratio [(B) / (A)] is preferably 0.003 to 0.15, more preferably 0.005 to 0.1, and even more preferably 0.007 to 0. It is .055, and more preferably 0.011 to 0.045.
本発明の茶飲料は、成分（Ｃ）としてバニリンを含有することができる。成分（Ｃ）としては飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、バニラ豆より抽出したものでも、化学合成品でも、市販品でも、原料由来のものでもよい。成分（Ｃ）の市販品としては、例えば、バニリン（和光純薬工業(株)製、和光特級）等を挙げることができる。 The tea beverage of the present invention can contain vanillin as the component (C). The origin of the component (C) is not particularly limited as long as it is usually used in the field of food and drink. For example, it may be extracted from vanilla beans, chemically synthesized products, commercially available products, or derived from raw materials. But it may be. Examples of the commercially available product of the component (C) include vanillin (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade) and the like.
本発明の茶飲料中の成分（Ｃ）の含有量は、鼻抜け香及びコクの持続の観点から、５質量ｐｐｂ以上が好ましく、１０質量ｐｐｂ以上がより好ましく、１５質量ｐｐｂ以上が更に好ましく、１８質量ｐｐｂ以上が更に好ましく、２３質量ｐｐｂ以上がより更に好ましく、３０質量ｐｐｂ以上が殊更に好ましく、また鼻抜け香の観点から、２００質量ｐｐｂ以下が好ましく、１５０質量ｐｐｂ以下がより好ましく、１００質量ｐｐｂ以下が更に好ましく、８０質量ｐｐｂ以下が殊更に好ましい。かかる成分（Ｃ）の含有量の範囲としては、本発明の茶飲料中に、好ましくは５〜２００質量ｐｐｂであり、より好ましくは１０〜１５０質量ｐｐｂであり、更に好ましくは１５〜１００質量ｐｐｂであり、更に好ましくは１８〜８０質量ｐｐｂであり、より更に好ましくは２３〜８０質量ｐｐｂであり、殊更に好ましくは３０〜８０質量ｐｐｂである。なお、成分（Ｃ）の含有量は、通常知られている分析法のうち測定試料の状況に適した分析法、例えば、ＧＣ／ＭＳ法により測定することができる。具体的には、後掲の実施例に記載の方法が挙げられる。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (C) in the tea beverage of the present invention is preferably 5 mass ppb or more, more preferably 10 mass ppb or more, still more preferably 15 mass ppb or more, from the viewpoint of maintaining a scent and richness. 18 mass ppb or more is further preferable, 23 mass ppb or more is further preferable, 30 mass ppb or more is particularly preferable, and from the viewpoint of nasal fragrance, 200 mass ppb or less is preferable, 150 mass ppb or less is more preferable, and 100 mass ppb or less is more preferable. The mass of ppb or less is more preferable, and the mass of 80 ppb or less is particularly preferable. The content of the component (C) is preferably 5 to 200 mass ppb, more preferably 10 to 150 mass ppb, and further preferably 15 to 100 mass ppb in the tea beverage of the present invention. It is even more preferably 18 to 80 mass ppb, even more preferably 23 to 80 mass ppb, and even more preferably 30 to 80 mass ppb. The content of the component (C) 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.
本発明の茶飲料は、成分（Ｄ）としてロイシンを含有することができる。成分（Ｄ）は、Ｌ体でも、Ｄ体でも、これらの混合物であってもよいが、Ｌ体が好ましい。成分（Ｄ）としては飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、天然由来品でも、化学合成品でも、市販品でも、原料由来のものでもよい。成分（Ｄ）の市販品としては、例えば、Ｌ−ロイシン（味の素ヘルシーサプライ社、ロイシン純度１００質量％）等を挙げることができる。 The tea beverage of the present invention can contain leucine as the component (D). The component (D) may be L-form, D-form, or a mixture thereof, but L-form is preferable. The origin of the component (D) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a naturally derived product, a chemically synthesized product, a commercially available product, or a raw material-derived product. Examples of commercially available products of the component (D) include L-leucine (Ajinomoto Healthy Supply Co., Ltd., leucine purity 100% by mass) and the like.
本発明の茶飲料中の成分（Ｄ）の含有量は、鼻抜け香及びコクの持続の観点から、０．１質量ｐｐｍ以上が好ましく、０．３質量ｐｐｍ以上がより好ましく、０．５質量ｐｐｍ以上が更に好ましく、０．７質量ｐｐｍ以上が殊更に好ましく、そして３０質量ｐｐｍ以下が好ましく、２５質量ｐｐｍ以下がより好ましく、２０質量ｐｐｍ以下が更に好ましく、１５質量ｐｐｍ以下が殊更に好ましい。かかる成分（Ｄ）の含有量の範囲としては、本発明の茶飲料中に、好ましくは０．１〜３０質量ｐｐｍであり、より好ましくは０．３〜２５質量ｐｐｍであり、更に好ましくは０．５〜２０質量ｐｐｍであり、殊更に好ましくは０．７〜１５質量ｐｐｍである。なお、成分（Ｄ）の含有量は、通常知られている分析法のうち測定試料の状況に適した分析法、例えば、高速アミノ酸分析計により測定することができる。具体的には、後掲の実施例に記載の方法が挙げられる。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (D) in the tea beverage of the present invention is preferably 0.1 mass ppm or more, more preferably 0.3 mass ppm or more, and more preferably 0.5 mass ppm, from the viewpoint of maintaining the aroma and richness of the nose. ppm or more is even more preferable, 0.7 mass ppm or more is particularly preferable, 30 mass ppm or less is preferable, 25 mass ppm or less is more preferable, 20 mass ppm or less is further preferable, and 15 mass ppm or less is particularly preferable. The range of the content of the component (D) is preferably 0.1 to 30 mass ppm, more preferably 0.3 to 25 mass ppm, and further preferably 0 in the tea beverage of the present invention. It is .5 to 20 mass ppm, and more preferably 0.7 to 15 mass ppm. The content of the component (D) 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-speed amino acid analyzer. 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.
本発明の茶飲料は、所望により、甘味料、酸味料、ビタミン、ミネラル、エステル、乳化剤、保存料、調味料、果汁エキス、野菜エキス、花蜜エキス、品質安定剤等の添加剤を１種又は２種以上を含有することができる。添加剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。 If desired, the tea beverage of the present invention contains one or more additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, flower honey extracts, and quality stabilizers. It can contain two or more types. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.
本発明の茶飲料のｐＨ（２０℃）は、風味バランスの観点から、５以上が好ましく、５．２以上がより好ましく、５．４以上が更に好ましく、そして７以下が好ましく、６．５以下がより好ましく、６．２以下が更に好ましい。かかるｐＨの範囲としては、好ましくは５〜７であり、より好ましくは５．２〜６．５であり、更に好ましくは５．４〜６．２である。なお、ｐＨは、２０℃に温度調整をしてｐＨメータにより測定するものとする。 The pH (20 ° C.) of the tea beverage of the present invention is preferably 5 or more, more preferably 5.2 or more, further preferably 5.4 or more, and preferably 7 or less, and 6.5 or less, from the viewpoint of flavor balance. Is more preferable, and 6.2 or less is further preferable. The pH range is preferably 5 to 7, more preferably 5.2 to 6.5, and even more preferably 5.4 to 6.2. The pH shall be adjusted to 20 ° C. and measured with a pH meter.
本明細書において「茶飲料」とは、Camellia属の茶葉を茶原料として含むものをいう。Camellia属の茶葉としては、例えば、C.sinensis.var.sinensis（やぶきた種を含む）、C.sinensis.var.assamica及びそれらの雑種から選択される茶葉（Camellia sinensis）が挙げられる。茶葉は、その加工方法により、不発酵茶、半発酵茶、発酵茶に分類することができる。Camellia属の茶葉は、１種又は２種以上を使用することができる。また茶葉は火入れ加工が施されていてもよい。
不発酵茶としては、例えば、煎茶、深蒸し煎茶、焙じ茶、番茶、玉露、かぶせ茶、碾茶、釜入り茶、茎茶、棒茶、芽茶等の緑茶が挙げられる。また、半発酵茶としては、例えば、鉄観音、色種、黄金桂、武夷岩茶等の烏龍茶が挙げられる。更に、発酵茶としては、ダージリン、アッサム、スリランカ等の紅茶が挙げられる。中でも、本発明の効果を享受しやすい点で、茶原料として不発酵茶又は半発酵茶を使用することが好ましく、不発酵茶が更に好ましい。
As used herein, the term "tea beverage" refers to a tea containing Camellia tea leaves as a tea raw material. Examples of tea leaves of the genus Camellia include C. sinensis.var.sinensis (including Camellia seeds), C. sinensis.var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. As for the tea leaves of the genus Camellia, one kind or two or more kinds can be used. Further, 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. Above all, it is preferable to use unfermented tea or semi-fermented tea as a tea raw material, and unfermented tea is more preferable, because it is easy to enjoy the effects of the present invention.
また、Camellia属の茶葉以外の茶原料として、穀物やCamellia属以外の茶葉を使用してもよい。穀物としては、例えば、大麦、小麦、ハト麦、ライ麦、燕麦、裸麦等の麦；玄米等の米；大豆、黒大豆、ソラマメ、インゲン豆、小豆、エビスクサ、ササゲ、ラッカセイ、エンドウ、リョクトウ等の豆；ソバ、トウモロコシ、白ゴマ、黒ゴマ、粟、稗、黍、キヌワ等の雑穀を挙げることができる。また、Camellia属以外の茶葉としては、例えば、イチョウの葉、柿の葉、ビワの葉、桑の葉、クコの葉、杜仲の葉、小松菜、ルイボス、クマザサ、ドクダミ、アマチャヅル、スイカズラ、ツキミソウ、カキドオシ、カワラケツメイ、ギムネマ・シルベスタ、黄杞茶(クルミ科)、甜茶(バラ科)、キダチアロエ等が挙げられる。更に、カモミール、ハイビスカス、ペパーミント、レモングラス、レモンピール、レモンバーム、ローズヒップ、ローズマリー等のハーブも用いることができる。Camellia属以外の茶葉は、１種又は２種以上を使用することができる。 Further, as a tea raw material other than Camellia tea leaves, grains or tea leaves other than Camellia may be used. Examples of grains include barley, wheat, pigeon barley, rye, swallow, bare wheat 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 tea leaves other than the genus Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, kuko leaves, tochu leaves, komatsuna, louis boss, kumazasa, dokudami, amachazuru, watermelon, and tsukimisou. Examples include ground-ivy, kawaraketsumei, gymnema sylvestre, yellow tea (walnut family), sweet tea (rosaceae), and kidachi aloe. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips and rosemary can also be used. As for tea leaves other than Camellia, one kind or two or more kinds can be used.
本発明の茶飲料は、本発明の効果を享受しやすい点から、緑茶飲料又は烏龍茶飲料であることが好ましく、緑茶飲料であることがより好ましい。茶飲料が緑茶飲料である場合、全茶原料中で緑茶を最も多く使用する緑茶飲料がより好ましく、茶原料として緑茶のみを使用する緑茶飲料が更に好ましい。なお、抽出方法としては、例えば、ニーダー抽出、攪拌抽出（バッチ抽出）、向流抽出（ドリップ抽出）、カラム抽出等の公知の方法を採用することができる。また、抽出条件は特に限定されず、抽出方法により適宜選択することができる。 The tea beverage of the present invention is preferably a green tea beverage or an oolong tea beverage, and more preferably a green tea beverage, from the viewpoint of easily enjoying the effects of the present invention. When the tea beverage is a green tea beverage, a green tea beverage that uses the most green tea among all tea raw materials is more preferable, and a green tea beverage that uses only green tea as a tea raw material is further preferable. As the extraction method, for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method.
本発明の茶飲料は、適宜の形態を採り得、例えば、液状でも、固形状でもよい。
例えば、本発明の茶飲料が液状である場合、飲料の形態は、ストレート飲料でも、濃縮還元飲料でもよい。中でも、利便性の観点から、ストレート飲料が好ましい。ここで、本明細書において「ストレート飲料」とは、希釈せずにそのまま飲用できる飲料をいう。
また、本発明の茶飲料が固形状である場合、常温（２０℃±１５℃）において固体であればその形状は特に限定されず、粉末状、顆粒状、錠状、棒状、板状、ブロック状等の種々の形状とすることができる。本発明の固形状茶飲料中の固形分量は通常９５質量％以上、好ましくは９７質量％以上である。なお、かかる固形分量の上限は特に限定されず、１００質量％であってもよい。ここで、本明細書において「固形分量」とは、試料を１０５℃の電気恒温乾燥機で３時間乾燥して揮発物質を除いた残分の質量をいう。
なお、本発明の茶飲料が濃縮物又は固形物の形態である場合、規定の用法に従って還元飲料を調製したときに、還元飲料中の成分（Ａ）及び（Ｂ）、並びに任意成分及びｐＨが上記要件を満たすものであればよい。
The tea beverage of the present invention may take an appropriate form, and may be, for example, liquid or solid.
For example, when the tea beverage of the present invention is liquid, the form of the beverage may be a straight beverage or a concentrated reduced beverage. Of these, straight beverages are preferable from the viewpoint of convenience. Here, the term "straight beverage" as used herein means a beverage that can be drunk as it is without being diluted.
When the tea beverage of the present invention is solid, its shape is not particularly limited as long as it is solid at room temperature (20 ° C ± 15 ° C), and its shape is not particularly limited, and it is powder, granule, tablet, rod, plate, or block. It can have various shapes such as a shape. The solid content in the solid tea beverage of the present invention is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, the term "solid content" as used herein refers to the mass of the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.
In addition, when the tea beverage of the present invention is in the form of a concentrate or a solid substance, when the reduced beverage is prepared according to the prescribed usage, the components (A) and (B) in the reduced beverage, as well as the optional components and pH are found. Anything that meets the above requirements will do.
また、本発明の茶飲料がストレート飲料である場合、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の包装容器に充填し容器詰茶飲料として提供することができる。
更に、本発明の茶飲料がストレート飲料である場合、加熱殺菌済でもよい。加熱殺菌方法としては、適用されるべき法規（日本にあっては食品衛生法）に定められた条件に適合するものであれば特に限定されるものではない。例えば、レトルト殺菌法、高温短時間殺菌法（ＨＴＳＴ法）、超高温殺菌法（ＵＨＴ法）等を挙げることができる。また、茶飲料の容器の種類に応じて加熱殺菌法を適宜選択することも可能であり、例えば、金属缶のように、飲料を容器に充填後、容器ごと加熱殺菌できる場合にあってはレトルト殺菌を採用することができる。また、ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、飲料をあらかじめ上記と同等の殺菌条件で加熱殺菌し、無菌環境下で殺菌処理した容器に充填するアセプティック充填や、ホットパック充填等を採用することができる。
When the tea beverage of the present invention is a straight beverage, it is usually packaged in a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or the like. It can be filled in a container and provided as a containerized tea beverage.
Further, when the tea beverage of the present invention is a straight beverage, it may be sterilized by heating. The heat sterilization method is not particularly limited as long as it conforms to 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), and the like can be mentioned. It is also possible to appropriately select the heat sterilization method according to the type of tea beverage container. For example, in the case of a metal can, in which the beverage can be sterilized by heating after being filled in the container, the retort is used. Sterilization can be adopted. For PET bottles and paper containers that cannot be retort-sterilized, beverages are sterilized by heating under the same sterilization conditions as above, and then filled in containers that have been sterilized in a sterile environment, such as aseptic filling and hot pack filling. Can be adopted.
本発明の茶飲料は適宜の方法で製造することができるが、例えば、成分（Ａ）及び（Ｂ）、必要により他の成分を配合し、成分（Ａ）の含有量、成分（Ａ）と成分（Ｂ）とが上記式（１）に示す関係を満たすように調整して製造することができる。 The tea beverage of the present invention can be produced by an appropriate method, and for example, the components (A) and (B), if necessary, other components are blended, and the content of the component (A) and the component (A) are combined. It can be produced by adjusting so that the component (B) satisfies the relationship shown in the above formula (1).
１．アスコルビン酸の分析
試料１〜５ｇを５％メタリン酸溶液に加え（５０ｍＬ）適宜希釈する。次いで、遠心分離後、ろ過する。次いで、ろ液１ｍＬを小試験管にとり、５％メタリン酸溶液１ｍＬを加えた後、０．２％ジクロロフェノールインドフェノール溶液１００μＬと２％チオ尿素−５％メタリン酸溶液２ｍＬを加える。次いで、これに２％２，４−ジニトロフェニルヒドラジン−４．５ｍｏｌ/Ｌ硫酸０．５ｍＬを加え、３８〜４２℃で１６時間反応を行う。
反応後、酢酸エチル３ｍＬ（振盪６０分間）で抽出して無水硫酸ナトリウムで乾燥し、ＨＰＬＣにより分析を行う。ＨＰＬＣはＬＣ−１０ＡＳ（島津製作所製）を、ＵＶ−ＶＩＳ検出器はＳＰＤ−１０ＡＶ（島津製作所製）を、カラムはＳｅｎｓｈｕｐａｋ Ｓｉｌｃａ−１１００（４．６ｍｍ×長さ１００ｍｍ、カラム温度３５℃）を、それぞれ用い、移動相に酢酸エチル、ヘキサン、酢酸及び水の混合液（６０：４０：５：０．０５）を流量１．５ｍＬ／ｍｉｎで波長４９５ｎｍにて検出する。
1. 1. Analysis of ascorbic acid Add 1 to 5 g of a sample to a 5% metaphosphate solution (50 mL) and dilute as appropriate. Then, after centrifugation, filtration is performed. Then, 1 mL of the filtrate is placed in a small test tube, 1 mL of a 5% metaphosphate solution is added, and then 100 μL of a 0.2% dichlorophenol indophenol solution and 2 mL of a 2% thiourea-5% metaphosphate solution are added. Then, 0.5 mL of 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid is added thereto, and the reaction is carried out at 38 to 42 ° C. for 16 hours.
After the reaction, the mixture is extracted with 3 mL of ethyl acetate (shaking for 60 minutes), dried over anhydrous sodium sulfate, and analyzed by HPLC. For HPLC, LC-10AS (manufactured by Shimadzu Corporation), for UV-VIS detector, SPD-10AV (manufactured by Shimadzu Corporation), for column, Senshupac Silka-1100 (4.6 mm x length 100 mm, column temperature 35 ° C.). A mixed solution of ethyl acetate, hexane, acetic acid and water (60: 40: 5: 0.05) is detected in the mobile phase at a flow rate of 1.5 mL / min at a wavelength of 495 nm.
２．アストラガリンの分析
試料２ｇを採取し、メタノール２０ｍＬを加えて５分間超音波抽出した後、２５ｍＬに定容する。次いで、１ｍＬを分取し、２５ｍＬに定容した後、高速液体クロマトグラフ−タンデム型質量分析計を用いて分析する。
2. Analysis of astragalin 2 g of a sample is collected, 20 mL of methanol is added, and ultrasonic extraction is performed for 5 minutes, and then the volume is adjusted to 25 mL. Then, 1 mL is separated, the volume is adjusted to 25 mL, and then the analysis is performed using a high performance liquid chromatograph-tandem mass spectrometer.
分析条件は次のとおりである。
・カラム ：InertSustain C18、φ2.1mm×150mm、粒径３μm
・移動相 ：水、アセトニトリル及び酢酸の混液
・流量 ：０．２ｍＬ／ｍｉｎ
・カラム温度 ：４０℃
・イオン化法 ：エレクトロスプレー（負イオン検出モード）
・設定イオン数：ｍ／ｚ ４４６．８→２５４．９
The analysis conditions are as follows.
-Column: InertSustain C18, φ2.1 mm x 150 mm, particle size 3 μm
-Mobile phase: A mixture of water, acetonitrile and acetic acid-Flow rate: 0.2 mL / min
-Column temperature: 40 ° C
・ Ionization method: Electrospray (negative ion detection mode)
-Set number of ions: m / z 446.8 → 254.9
また、アストラガリンの標準品を用いて濃度既知の溶液を調製し、高速液体クロマトグラフ分析に供することにより検量線を作成し、アストラガリンを指標として、前記試料溶液中のアストラガリンの定量を行う。 In addition, a solution with a known concentration is prepared using a standard product of astragalin, and a calibration curve is prepared by subjecting it to high performance liquid chromatography analysis, and astragalin is quantified in the sample solution using astragalin as an index. ..
３．バニリンの分析
試料１０ｍＬをＧＣ用ヘッドスペースバイアル（２０ｍＬ）に採取し、塩化ナトリウム４ｇを添加する。バイアルに攪拌子を入れて密栓し、スターラーで３０分間撹拌しながら、ＳＰＭＥファイバー（シグマアルドリッチ社、５０／３０μｍ、ＤＶＢ／ＣＡＲ／ＰＤＭＳ）に含有成分を吸着させる。吸着後、ＳＰＭＥファイバーを注入口で加熱脱着し、ＧＣ／ＭＳ測定を行う。分析機器は、Agilent 7890A/5975Cinert（アジレント・テクノロジー社製）を使用する。
3. 3. Analysis of vanillin 10 mL of the sample is collected in a headspace vial for GC (20 mL), and 4 g of sodium chloride is added. The vial is sealed with a stirrer, 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 adsorption, SPME fiber is heated and desorbed at the injection port, and GC / MS measurement is performed. The analytical instrument used is an Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).
分析条件は次のとおりである。
・カラム ：TC−WAX（30m(長さ)、0.25mm(内径)、0.25μm（膜厚））
・カラム温度 ：４０℃ (３ｍｉｎ)→ ２０℃ /ｍｉｎ→ ２５０℃
・カラム圧力 ：定流量モード（31kPa）
・カラム流量 ：１ｍＬ／ｍｉｎ（He）
・注入口温度 ：２６０℃
・注入方式 ：スプリットレス
・検出器 ：ＭＳ
・イオン源温度：２３０℃
・イオン化方法：ＥＩ（70eV）
・スキャン範囲：ＳＣＡＮ
・ゲイン ：１７２９Ｖ
The analysis conditions are as follows.
-Column: TC-WAX (30 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness))
-Column temperature: 40 ° C (3 min) → 20 ° C / min → 250 ° C
-Column pressure: Constant flow mode (31kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 260 ° C
・ Injection method: Splitless ・ Detector: MS
・ Ion source temperature: 230 ℃
・ Ionization method: EI (70eV)
-Scan range: SCAN
・ Gain: 1729V
購入試薬をエタノールで溶解させて、段階希釈し、標品を調製した。所定濃度の標品を試料に添加し、試料単体と同様にＳＰＭＥファイバーに吸着させ、ＧＣ／ＭＳ測定を行う。なお、定量にはｍ／ｚ１５１のイオンのピーク面積を用いる。 The purchased reagent was dissolved in ethanol and serially diluted to prepare a standard. A standard having a predetermined concentration is added to the sample, and the sample is adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement is performed. The peak area of m / z 151 ions is used for quantification.
４．ロイシンの分析
ロイシンの分析は、次の方法にしたがい、アミノ酸自動分析計に供することにより行う。
＜アミノ酸自動分析計操作条件＞
・機種 ：L−8800形高速アミノ酸分析計〔日立ハイテクノロジーズ製〕
・カラム：日立カスタムイオン交換樹脂、φ4．6mm×60mm〔日立ハイテクノロジーズ製〕
・移動相：MCI BUFFER L−8500−PF（PF−1〜PF−4）〔三菱化学製〕
・反応液：ニンヒドリン試液〔和光純薬工業製〕
・流量 ：移動相 0．35 mL／min、反応液 0．30 mL／min
・測定波長：570nm
4. Analysis of leucine Analysis of leucine is performed by subjecting it to an automatic amino acid analyzer according to the following method.
<Amino acid automatic analyzer operating conditions>
-Model: L-8800 high-speed amino acid analyzer [manufactured by Hitachi High-Technologies Corporation]
-Column: Hitachi custom ion exchange resin, φ4.6 mm x 60 mm [manufactured by Hitachi High-Technologies Corporation]
-Mobile phase: MCI BUFFER L-8500-PF (PF-1- to PF-4) [manufactured by Mitsubishi Chemical Corporation]
・ Reaction solution: Ninhydrin test solution [manufactured by Wako Pure Chemical Industries]
-Flow rate: mobile phase 0.35 mL / min, reaction solution 0.30 mL / min
・ Measurement wavelength: 570nm
５．ｐＨ測定
検体３０ｍＬを５０ｍＬのビーカーに量り取り、ｐＨメータ（ＨＯＲＩＢＡ コンパクトｐＨメータ、堀場製作所製）を用いて、２０℃に温度調整をして測定した。
5. pH measurement 30 mL of the sample was weighed in a 50 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.) for measurement.
製造例１
緑茶抽出物の製造
２番煎茶葉（静岡県産、鹿児島県産、宮崎県産、奈良県産、三重県産、茨城県産、京都府の７種混合茶葉（２０１６年度産））３０ｇを９０℃の熱水２０００ｇに投入し３分間抽出を行い、茶殻を除去した後、液温２０℃まで冷却し、Ｌ−アスコルビン酸（DSM Nutritional Products(UK) Ltd製、純度１００質量％、以下、同様である。）を添加して緑茶抽出物を得た。得られた緑茶抽出物は、アスコルビン酸の含有量が１０ｐｐｍであり、バニリンは１１ｐｐｂであった。なお、アストラガリン及びロイシンは検出されなかった。
Manufacturing example 1
Manufacture of green tea extract No. 2 sencha leaves (7 kinds of mixed tea leaves from Shizuoka prefecture, Kagoshima prefecture, Miyazaki prefecture, Nara prefecture, Mie prefecture, Ibaraki prefecture, Kyoto prefecture (2016)) 30g 90 It is put into 2000 g of hot water at ° C and extracted for 3 minutes to remove tea leaves, then cooled to a liquid temperature of 20 ° C, and L-ascorbic acid (manufactured by DSM Nutritional Products (UK) Ltd, 100% by mass of purity, the same applies hereinafter) ) Was added to obtain a green tea extract. The obtained green tea extract had an ascorbic acid content of 10 ppm and vanillin of 11 ppb. Astragalin and leucine were not detected.
実施例１
製造例１で得られた緑茶抽出物と、Ｌ−アスコルビン酸と、アストラガリン試薬（シグマアルドリッチジャパン合同社製 、Kaempferol 3-beta-D-glucopyranoside、アストラガリン純度９７質量％、以下、同様である。）と、イオン交換水とを配合し、次いで重曹でｐＨが５．８となるように調整し、次いでイオン交換水にて全量を１００質量％に調整して緑茶飲料を得た。緑茶飲料への緑茶抽出物の配合量は５０質量％であり、Ｌ−アスコルビン酸の配合量は７９５質量ｐｐｍであり、アストラガリン試薬の配合量は５質量ｐｐｍであった。次いで、得られた緑茶飲料を容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた緑茶飲料について分析を行った。その結果を表１に示す。
Example 1
The green tea extract obtained in Production Example 1, L-ascorbic acid, and astragalin reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., Kaempferol 3-beta-D-glucopyranoside, astragalin purity 97% by mass, the same applies hereinafter. ) And ion-exchanged water were mixed, and then the pH was adjusted to 5.8 with sodium bicarbonate, and then the total amount was adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. The blending amount of the green tea extract in the green tea beverage was 50% by mass, the blending amount of L-ascorbic acid was 795 mass ppm, and the blending amount of the astragaline reagent was 5 mass ppm. Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed. The results are shown in Table 1.
実施例２〜４及び比較例２、３
アストラガリン試薬の配合量を変化させたこと以外は、実施例１と同様の操作により緑茶飲料を調製した。得られた各緑茶飲料について実施例１と同様に分析を行った。その結果を表１に示す。
Examples 2-4 and Comparative Examples 2 and 3
A green tea beverage was prepared by the same operation as in Example 1 except that the blending amount of the astragalin reagent was changed. Each of the obtained green tea beverages was analyzed in the same manner as in Example 1. The results are shown in Table 1.
比較例１
アストラガリン試薬を配合しなかったこと以外は、実施例１と同様の操作により緑茶飲料を調製した。得られた緑茶飲料について実施例１と同様に分析を行った。その結果を表１に示す。
Comparative Example 1
A green tea beverage was prepared by the same operation as in Example 1 except that the astragalin reagent was not added. The obtained green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 1.
参考例１
製造例１で得られた緑茶抽出物とイオン交換水とを配合し緑茶飲料を得た。緑茶飲料中の緑茶抽出物の配合量は５０質量％であり、得られた緑茶飲料を容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた緑茶飲料について分析を行った。その結果を表１に示す。
Reference example 1
The green tea extract obtained in Production Example 1 and ion-exchanged water were mixed to obtain a green tea beverage. The blending amount of the green tea extract in the green tea beverage was 50% by mass, and the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed. The results are shown in Table 1.
官能評価１
実施例１〜４、比較例１〜３及び参考例１で得られた、各茶飲料の「鼻抜け香」、「コクの持続」について専門パネル４名が官能試験を行い、表１に示した。官能試験では、各茶飲料について下記の評価基準にて評価し、その後専門パネルの評点の平均値を求めた。なお、評点の平均値は、小数第２位を四捨五入したものとした。ここで、本明細書において「コクの持続」とは、濃厚感や口の中での広がりの持続（余韻）を感じた時に認識される感覚をいう。
Sensory evaluation 1
Four expert panels conducted sensory tests on the "scent of nose" and "persistence of richness" of each tea beverage obtained in Examples 1 to 4, Comparative Examples 1 to 3 and Reference Example 1, and are shown in Table 1. It was. In the sensory test, each tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panel was calculated. The average score was rounded to the first decimal place. Here, the term "persistence of richness" as used herein refers to a sensation that is recognized when a feeling of richness or continuation of spread in the mouth (afterglow) is felt.
鼻抜け香の評価基準
参考例１の緑茶飲料の鼻抜け香の評点を「５」とし、実施例１の緑茶飲料の鼻抜け香の評点を「３」とし、比較例１の緑茶飲料の鼻抜け香の評点を「１」として、評価を行った。具体的な評価基準は以下のとおりである。
５：鼻抜け香が強く感じられる（参考例１と同等であるか、又はそれ以上である）
４：鼻抜け香が感じられる（参考例１に比べ鼻抜け香が劣るが、実施例１に比べて鼻抜け香が強い）
３：鼻抜け香がやや感じられる（実施例１と同等である）
２：鼻抜け香が弱い（実施例１に比べて鼻抜け香が劣るが、比較例１に比べて鼻抜け香が強い）
１：鼻抜け香がかなり弱い（比較例１と同等であるか、又はそれ以下である）
Evaluation Criteria for Nose Missing Fragrance The score of the nose missing scent of the green tea beverage of Reference Example 1 was "5", the score of the nose missing scent of the green tea beverage of Example 1 was "3", and the nose of the green tea beverage of Comparative Example 1 was given. The evaluation was performed with the score of the missing scent as "1". The specific evaluation criteria are as follows.
5: A strong scent is felt (equal to or better than Reference Example 1).
4: Nose scent is felt (the scent is inferior to that of Reference Example 1, but the scent is stronger than that of Example 1).
3: Slight scent of nose is felt (equivalent to Example 1)
2: The nasal scent is weak (the scent is inferior to that of Example 1, but the scent is stronger than that of Comparative Example 1).
1: The scent of the nose is fairly weak (equal to or less than Comparative Example 1)
コクの持続の評価基準
実施例１３の緑茶飲料のコクの持続を「５」とし、実施例１の緑茶飲料のコクの持続の評点を「３」とし、参考例１の緑茶飲料のコクの持続の評点を「１」として、評価を行った。具体的な評価基準は以下のとおりである。
５：コクが非常に強く持続する（実施例１３と同等であるか、又はそれ以上である）
４：コクが強く持続する（実施例１３に比べコクの持続が劣るが、実施例１に比べてコクが強く持続する）
３：コクがやや強く持続する（実施例１と同等である）
２：コクの持続がやや弱い（実施例１に比べてコクの持続が劣るが、比較例１に比べてコクが強く持続する）
１：コクの持続が弱い（参考例１と同等であるか、又はそれ以下である）
Evaluation Criteria for Sustainability of Richness The sustainability of the richness of the green tea beverage of Example 13 was set to "5", the score of the sustainability of the green tea beverage of Example 1 was set to "3", and the persistence of the richness of the green tea beverage of Reference Example 1 The score was set to "1" and the evaluation was performed. The specific evaluation criteria are as follows.
5: Richness lasts very strongly (equal to or better than Example 13)
4: The richness is strongly maintained (the richness is inferior to that of Example 13, but the richness is strongly maintained as compared with Example 1).
3: The richness lasts a little strongly (equivalent to Example 1)
2: The duration of richness is slightly weak (the duration of richness is inferior to that of Example 1, but the duration of richness is stronger than that of Comparative Example 1).
1: Weak persistence of richness (equal to or less than Reference Example 1)
実施例５
Ｌ−アスコルビン酸の配合量を４９５質量ｐｐｍに、アストラガリン試薬の配合量を３質量ｐｐｍに、それぞれ変更したこと以外は、実施例１と同様の操作により緑茶飲料を製造した。得られた緑茶飲料について、実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表２に示す。
Example 5
A green tea beverage was produced by the same operation as in Example 1 except that the blending amount of L-ascorbic acid was changed to 495 mass ppm and the blending amount of the astragalin reagent was changed to 3 mass ppm. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.
実施例６及び比較例５
アストラガリン試薬の配合量を変化させたこと以外は、実施例５と同様の操作により緑茶飲料を調製した。得られた各緑茶飲料について実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表２に示す。
Example 6 and Comparative Example 5
A green tea beverage was prepared by the same operation as in Example 5 except that the blending amount of the astragalin reagent was changed. Each of the obtained green tea beverages was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.
比較例４
アストラガリン試薬を配合しなかったこと以外は、実施例５と同様の操作により緑茶飲料を調製した。得られた緑茶飲料について実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表２に示す。
Comparative Example 4
A green tea beverage was prepared by the same procedure as in Example 5 except that the astragalin reagent was not added. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 2 together with the results of Reference Example 1.
実施例７
Ｌ−アスコルビン酸の配合量を１９５質量ｐｐｍに変更したこと以外は、実施例２と同様の操作により緑茶飲料を製造した。得られた緑茶飲料について、実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表３に示す。
Example 7
A green tea beverage was produced by the same operation as in Example 2 except that the blending amount of L-ascorbic acid was changed to 195 mass ppm. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 3 together with the results of Reference Example 1.
比較例６
アストラガリン試薬を配合しなかったこと以外は、実施例７と同様の操作により緑茶飲料を調製した。得られた緑茶飲料について実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表３に示す。
Comparative Example 6
A green tea beverage was prepared by the same procedure as in Example 7 except that the astragalin reagent was not added. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 3 together with the results of Reference Example 1.
実施例８
Ｌ−アスコルビン酸の配合量を９９５質量ｐｐｍに変更したこと以外は、実施例２と同様の操作により緑茶飲料を調製した。得られた各緑茶飲料について実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表４に示す。
Example 8
A green tea beverage was prepared by the same operation as in Example 2 except that the blending amount of L-ascorbic acid was changed to 995 mass ppm. Each of the obtained green tea beverages was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 4 together with the results of Reference Example 1.
比較例７
アストラガリン試薬を配合しなかったこと以外は、実施例８と同様の操作により緑茶飲料を調製した。得られた緑茶飲料について実施例１と同様に分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、参考例１の結果とともに表４に示す。
Comparative Example 7
A green tea beverage was prepared by the same procedure as in Example 8 except that the astragalin reagent was not added. The obtained green tea beverage was analyzed in the same manner as in Example 1, and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 4 together with the results of Reference Example 1.
実施例９〜１１
表５に示すバニリン量となるように、バニリン試薬（和光純薬工業社製、和光特級、バニリン純度９８質量％）を更に配合したこと以外は、実施例２と同様の操作により緑茶飲料を得た。緑茶飲料中の緑茶抽出物の配合量は５０質量％であり、Ｌ−アスコルビン酸の配合量は７９５質量ｐｐｍであり、アストラガリン試薬の配合量は１０質量ｐｐｍであった。次いで、得られた緑茶飲料を容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた緑茶飲料について分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、実施例２、比較例１及び参考例１の結果とともに表５に示す。
Examples 9-11
A green tea beverage was obtained by the same operation as in Example 2 except that a vanillin reagent (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade, vanillin purity 98% by mass) was further blended so as to obtain the amount of vanillin shown in Table 5. It was. The blending amount of the green tea extract in the green tea beverage was 50% by mass, the blending amount of L-ascorbic acid was 795 mass ppm, and the blending amount of the astragaline reagent was 10 mass ppm. Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 5 together with the results of Example 2, Comparative Example 1 and Reference Example 1.
実施例１２、１３
表６に示すロイシン量となるように、ロイシン（味の素ヘルシーサプライ社、ロイシン純度１００質量％）を更に配合したこと以外は、実施例２と同様の操作により緑茶飲料を得た。緑茶飲料中の緑茶抽出物の配合量は５０質量％であり、Ｌ−アスコルビン酸の配合量は７９５質量ｐｐｍであり、アストラガリン試薬の配合量は１０質量ｐｐｍであった。次いで、得られた緑茶飲料を容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた緑茶飲料について分析を行い、上記の評価基準にしたがって官能評価を行った。その結果を、実施例２、比較例１及び参考例１の結果とともに表６に示す。
Examples 12 and 13
A green tea beverage was obtained by the same operation as in Example 2 except that leucine (Ajinomoto Healthy Supply Co., Ltd., leucine purity 100% by mass) was further blended so as to have the amount of leucine shown in Table 6. The blending amount of the green tea extract in the green tea beverage was 50% by mass, the blending amount of L-ascorbic acid was 795 mass ppm, and the blending amount of the astragaline reagent was 10 mass ppm. Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 65 ° C. for 20 minutes. The obtained green tea beverage was analyzed and sensory evaluation was performed according to the above evaluation criteria. The results are shown in Table 6 together with the results of Example 2, Comparative Example 1 and Reference Example 1.
表１〜４から、アスコルビン酸又はその塩を高含有する茶飲料に、アストラガリンを、アスコルビン酸又はその塩に対して一定の関係を満たすように含有させることで、茶の香り、特に口内から鼻に抜けて感じられる鼻抜け香が強く感じられるだけでなく、コクも持続できることがわかる。
また、表５、６から、バニリン及びロイシンから選択される少なくとも１種を更に含有させることにより、鼻抜け香及びコクをより一層持続できることがわかる。
From Tables 1 to 4, a tea beverage containing a high content of ascorbic acid or a salt thereof contains astragaline so as to satisfy a certain relationship with ascorbic acid or a salt thereof, whereby the aroma of tea, especially from the mouth. It can be seen that not only is the scent of the nose coming out of the nose strongly felt, but also the richness can be sustained.
In addition, from Tables 5 and 6, it can be seen that the nasal scent and richness can be further sustained by further containing at least one selected from vanillin and leucine.
実施例１４
市販の粉末緑茶抽出物（国太楼社製、有機粉末緑茶、アスコルビン酸２７．８ｍｇ／ｇ、バニリン５６０ｎｇ／ｇ、ロイシン未検出、アストラガリン未検出）と、Ｌ−アスコルビン酸と、アストラガリン試薬と、重曹とを混合し、粉末緑茶飲料を得た。粉末緑茶飲料中への粉末緑茶抽出物の配合量は０．５質量％であり、Ｌ−アスコルビン酸の配合量は７８６質量ｐｐｍであり、アストラガリン試薬の配合量は１０質量ｐｐｍであった。
次いで、得られた粉末緑茶飲料１．２ｇをイオン交換水で全量２００ｍLに希釈し、得られた還元緑茶飲料について実施例１と同様に分析を行った。その結果を表７に示す。
Example 14
Commercially available powdered green tea extract (manufactured by Kunitaro, organic powdered green tea, ascorbic acid 27.8 mg / g, vanillin 560 ng / g, leucine not detected, astragaline not detected), L-ascorbic acid, and astragaline reagent And baking soda were mixed to obtain a powdered green tea beverage. The amount of the powdered green tea extract blended into the powdered green tea beverage was 0.5% by mass, the blending amount of L-ascorbic acid was 786 mass ppm, and the blended amount of the astragaline reagent was 10 mass ppm.
Next, 1.2 g of the obtained powdered green tea beverage was diluted to 200 mL in total with ion-exchanged water, and the obtained reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.
実施例１５
更にバニリン試薬及びロイシンを配合したこと以外は、実施例１４と同様の操作により粉末緑茶飲料を調製した。得られた粉末緑茶飲料を用いて実施例１４と同様に操作により還元緑茶飲料を調製し、還元緑茶飲料について実施例１と同様に分析を行った。その結果を表７に示す。
Example 15
Further, a powdered green tea beverage was prepared by the same operation as in Example 14 except that the vanillin reagent and leucine were blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same operation as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.
比較例８
アストラガリン試薬を配合しなかったこと以外は、実施例１４と同様の操作により粉末緑茶飲料を調製した。得られた粉末緑茶飲料を用いて実施例１４と同様に操作により還元緑茶飲料を調製し、還元緑茶飲料について実施例１と同様に分析を行った。その結果を表７に示す。
Comparative Example 8
A powdered green tea beverage was prepared by the same operation as in Example 14 except that the astragalin reagent was not blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same operation as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.
参考例２
Ｌ−アスコルビン酸及びアストラガリン試薬を配合しなかったこと以外は、実施例１４と同様の操作により粉末緑茶飲料を調製した。得られた粉末緑茶飲料を用いて実施例１４と同様に操作により還元緑茶飲料を調製し、還元緑茶飲料について実施例１と同様に分析を行った。その結果を表７に示す。
Reference example 2
A powdered green tea beverage was prepared by the same procedure as in Example 14 except that L-ascorbic acid and astragalin reagent were not blended. Using the obtained powdered green tea beverage, a reduced green tea beverage was prepared by the same operation as in Example 14, and the reduced green tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 7.
官能評価２
実施例１４、１５、比較例８及び参考例２で得られた、各還元茶飲料の「鼻抜け香」、「コクの持続」について専門パネル４名が官能試験を行った。官能試験では、各還元茶飲料について下記の評価基準にて評価し、その後専門パネルの評点の平均値を求めた。なお、評点の平均値は、小数第２位を四捨五入するものとする。
Sensory evaluation 2
Four expert panels conducted sensory tests on the "scent of nose" and "sustaining richness" of each reduced tea beverage obtained in Examples 14 and 15, Comparative Example 8 and Reference Example 2. In the sensory test, each reduced tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panel was calculated. The average score shall be rounded to the first decimal place.
鼻抜け香の評価基準
参考例２の還元緑茶飲料の鼻抜け香の評点を「５」とし、比較例８の還元緑茶飲料の鼻抜け香の評点を「１」として、評価を行った。具体的な評価基準は以下のとおりである。
５：鼻抜け香が強く感じられる（参考例２と同等であるか、又はそれ以上である）
４：鼻抜け香が感じられる（参考例２に比べて鼻抜け香が劣るが、比較例８に比べて鼻抜け香が非常に強い）
３：鼻抜け香がやや感じられる（参考例２に比べて鼻抜け香がかなり劣るが、比較例８に比べて鼻抜け香が強い）
２：鼻抜け香が弱い（参考例２に比べて鼻抜け香がかなり劣るが、比較例８に比べて鼻抜け香が強い）
１：鼻抜け香がかなり弱い（比較例８と同等であるか、又はそれ以下である）
Evaluation Criteria for Nose Missing Fragrance The evaluation was performed with the score of the reduced green tea beverage of Reference Example 2 being "5" and the score of the reduced green tea beverage of Comparative Example 8 being "1". The specific evaluation criteria are as follows.
5: A strong scent of nose is felt (equal to or better than Reference Example 2).
4: Nose scent is felt (the scent is inferior to that of Reference Example 2, but the scent is very strong compared to Comparative Example 8).
3: Slightly nasal scent is felt (slightly inferior nasal scent compared to Reference Example 2, but stronger nasal scent than Comparative Example 8)
2: The nasal scent is weak (the nasal scent is considerably inferior to that of Reference Example 2, but the scent is stronger than that of Comparative Example 8).
1: The scent of nose is fairly weak (equal to or less than Comparative Example 8)
コクの持続の評価基準
実施例１５の還元緑茶飲料のコクの持続を「５」とし、参考例２の還元緑茶飲料のコクの持続の評点を「１」として、評価を行った。具体的な評価基準は以下のとおりである。
５：コクが非常に強く持続する（実施例１５と同等であるか、又はそれ以上である）
４：コクが強く持続する（実施例１５に比べてコクの持続が劣るが、参考例２に比べてコクが非常に強く持続する）
３：コクがやや強く持続する（実施例１５に比べてコクの持続が劣るが、参考例２に比べてコクが強く持続する）
２：コクの持続がやや弱い（実施例１５に比べてコクの持続がかなり劣るが、参考例２に比べてコクが強く持続する）
１：コクの持続が弱い（参考例２と同等であるか、又はそれ以下である）
Evaluation Criteria for Sustainability of Richness The evaluation was performed with the duration of richness of the reduced green tea beverage of Example 15 as "5" and the rating of the sustainability of the reduced green tea beverage of Reference Example 2 as "1". The specific evaluation criteria are as follows.
5: Richness lasts very strongly (equal to or better than Example 15)
4: The richness lasts strongly (the richness is inferior to that of Example 15, but the richness lasts very strongly compared to Reference Example 2).
3: The richness lasts a little stronger (the richness is inferior to that of Example 15, but the richness lasts stronger than that of Reference Example 2).
2: The duration of richness is a little weak (the duration of richness is considerably inferior to that of Example 15, but the duration of richness is stronger than that of Reference Example 2).
1: Weak persistence of richness (equal to or less than Reference Example 2)
実施例１６
市販の粉末烏龍茶抽出物（佐藤食品社製、真茶撰烏龍茶、バニリン４μｇ／ｇ、ロイシン未検出、アスコルビン酸及びアストラガリン未検出）と、Ｌ−アスコルビン酸と、アストラガリン試薬と、重曹とを混合し、粉末烏龍茶飲料を得た。粉末烏龍茶飲料中の粉末烏龍茶抽出物の配合量は０．８質量％であり、Ｌ−アスコルビン酸の配合量は８００質量ｐｐｍであり、アストラガリン試薬の配合量は１０質量ｐｐｍであった。
次いで、得られた粉末烏龍茶飲料１．８ｇをイオン交換水で全量２００ｍＬに希釈し、得られた還元烏龍茶飲料について実施例１と同様に分析を行った。その結果を表８に示す。
Example 16
Commercially available powdered oolong tea extract (manufactured by Sato Foods Co., Ltd., Shincha oolong tea, vanillin 4 μg / g, leucine not detected, ascorbic acid and astragaline not detected), L-ascorbic acid, astragaline reagent, and baking soda Mixing gave powdered oolong tea beverage. The amount of the powdered oolong tea extract in the powdered oolong tea beverage was 0.8% by mass, the amount of L-ascorbic acid was 800% by mass, and the amount of the astragaline reagent was 10% by mass.
Next, 1.8 g of the obtained powdered oolong tea beverage was diluted with ion-exchanged water to a total volume of 200 mL, and the obtained reduced oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.
実施例１７
更にバニリン試薬及びロイシンを配合したこと以外は、実施例１６と同様の操作により粉末烏龍茶飲料を調製した。得られた粉末烏龍茶飲料を用いて実施例１６と同様に操作により還元烏龍茶飲料を調製し、還元烏龍茶飲料について実施例１と同様に分析を行った。その結果を表８に示す。
Example 17
Further, a powdered oolong tea beverage was prepared by the same operation as in Example 16 except that the vanillin reagent and leucine were blended. Using the obtained powdered oolong tea beverage, a reduced oolong tea beverage was prepared by the same operation as in Example 16, and the reduced oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.
比較例９
アストラガリン試薬を配合しなかったこと以外は、実施例１６と同様の操作により還元烏龍茶飲料を調製した。得られた還元烏龍烏龍茶飲料について実施例１と同様に分析を行った。その結果を表８に示す。
Comparative Example 9
A reduced oolong tea beverage was prepared by the same procedure as in Example 16 except that the astragalin reagent was not added. The obtained reduced oolong oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.
参考例３
Ｌ−アスコルビン酸及びアストラガリン試薬を配合しなかったこと以外は、実施例１６と同様の操作により粉末烏龍茶飲料を調製した。得られた粉末烏龍茶飲料を用いて実施例１６と同様に操作により還元烏龍茶飲料を調製し、還元烏龍茶飲料について実施例１と同様に分析を行った。その結果を表８に示す。
Reference example 3
A powdered oolong tea beverage was prepared by the same procedure as in Example 16 except that L-ascorbic acid and astragalin reagent were not blended. Using the obtained powdered oolong tea beverage, a reduced oolong tea beverage was prepared by the same operation as in Example 16, and the reduced oolong tea beverage was analyzed in the same manner as in Example 1. The results are shown in Table 8.
官能評価３
実施例１６、１７、比較例９及び参考例３で得られた、各還元烏龍茶飲料の「鼻抜け香」について専門パネル４名が官能試験を行った。官能試験では、各還元烏龍茶飲料について下記の評価基準にて評価し、その後専門パネルの評点の平均値を求めた。なお、評点の平均値は、小数第２位を四捨五入するものとする。
Sensory evaluation 3
Four expert panels conducted sensory tests on the "nose-missing scent" of each reduced oolong tea beverage obtained in Examples 16 and 17, Comparative Example 9 and Reference Example 3. In the sensory test, each reduced oolong tea beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panel was calculated. The average score shall be rounded to the first decimal place.
鼻抜け香の評価基準
参考例３の還元烏龍茶飲料の鼻抜け香の評点を「５」とし、比較例９の還元烏龍茶飲料の鼻抜け香の評点を「１」として、評価を行った。具体的な評価基準は以下のとおりである。
５：鼻抜け香が強く感じられる（参考例３と同等であるか、又はそれ以上である）
４：鼻抜け香が感じられる（参考例３に比べて鼻抜け香が劣るが、比較例９に比べて鼻抜け香が非常に強い）
３：鼻抜け香がやや感じられる（参考例３に比べて鼻抜け香がかなり劣るが、比較例９に比べて鼻抜け香が強い）
２：鼻抜け香が弱い（参考例３に比べて鼻抜け香がかなり劣るが、比較例９に比べて鼻抜け香が強い）
１：鼻抜け香がかなり弱い（比較例９と同等であるか、又はそれ以下である）
Evaluation Criteria for Nose Missing Fragrance The evaluation was performed with the score of the reduced oolong tea beverage of Reference Example 3 being "5" and the score of the reduced oolong tea beverage of Comparative Example 9 being "1". The specific evaluation criteria are as follows.
5: A strong scent is felt (equal to or better than Reference Example 3).
4: Nose scent is felt (the scent is inferior to that of Reference Example 3, but the scent is very strong compared to Comparative Example 9).
3: Slightly nasal scent is felt (the scent is considerably inferior to that of Reference Example 3, but the scent is stronger than that of Comparative Example 9).
2: The nasal scent is weak (the nasal scent is considerably inferior to that of Reference Example 3, but the scent is stronger than that of Comparative Example 9).
1: The scent of nose is fairly weak (equal to or less than Comparative Example 9)
表７、８から、粉末茶飲料においても、アスコルビン酸又はその塩に対して一定の関係を満たすようにアストラガリンを含有させることで、口内から鼻に抜けて感じられる鼻抜け香を強く感じられることがわかる。 From Tables 7 and 8, even in powdered tea beverages, by adding astragalin so as to satisfy a certain relationship with ascorbic acid or a salt thereof, the nasal scent felt through the mouth to the nose can be strongly felt. You can see that.
Claims (6)
（Ａ）アスコルビン酸又はその塩 １７０〜８５０質量ｐｐｍ、
（Ｂ）アストラガリン、及び
（Ｄ）ロイシン ０．１〜３０質量ｐｐｍ
を含有し、
成分（Ａ）と成分（Ｂ）とが下記式（２）；
０．００７×Ｑ−０．３３ ≦ Ｐ ≦ ３０ （２）
〔式（２）中、Ｐは成分（Ｂ）の含有量（質量ｐｐｍ）を示し、Ｑは成分（Ａ）の含有量（質量ｐｐｍ）を示す。〕
を満たす、茶飲料。 The following components (A) , (B) and (D) ;
(A) Ascorbic acid or a salt thereof 170 to 850 mass ppm,
(B) Astragalin and
(D) Leucine 0.1 to 30 mass ppm
Contains,
The component (A) and the component (B) are represented by the following formula (2);
0.007 x Q-0.33 ≤ P ≤ 30 (2)
[In the formula (2), P indicates the content (mass ppm) of the component (B), and Q indicates the content (mass ppm) of the component (A). ]
Meet, tea beverages.
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