JP7134976B2 - Kucho tea processed product - Google Patents

Description

The present invention relates to a processed product of kuchocha and a method for producing the same. More specifically, the present invention relates to a processed product of kucho tea whose flavor is improved by reducing the unpleasant flavor peculiar to kucho tea, and a method for producing the same. The present invention also relates to the use of the Kucho tea processed product with improved flavor.

Kudingcha is a tea that has been drunk since ancient times as a substitute for tea (tea made from Camellia sinensis (L.) Kuntze), mainly in the southern regions of China. In China, many medicinal effects (antipyretic, detoxifying, curing inflammation, analgesic, improving blood circulation, etc.) have long been known and used for treatment (Non-Patent Document 1), but in recent years, cholesterol and It has many physiological actions useful for improving lifestyle-related diseases, such as blood lipid-lowering action, atherosclerosis-inhibiting action, antioxidant action, diabetes-improving action (see Patent Documents 1 and 2, etc.). has become known and is attracting attention as a health tea.

However, as the name suggests, kuchocha has a very strong bitterness, which makes it difficult to drink. As a method to solve this problem, a method of blending γ-cyclodextrin with Kucho tea extract (see Patent Document 3) and a method of lactic acid fermentation of Kucho tea leaves (see Patent Document 4) have been proposed. .

JP-A-2004-315409 International publication pamphlet WO2012/100612 JP-A-2004-57153 JP 2006-296338 A

Osamu Negishi, “Ingredients and Functionality of Kuchocha”, Journal of Japanese Dietary Life Science, 2007, 18, 1, p.25-31 Osamu Negishi, "Deodorant method using reaction system of polyphenol compounds and polyphenol oxidase" Soft drink technical data, 2005, No.145, p.21-33 Ryuko Yokozawa, Genichiro Nonaka, ``Exploring bitter tea'', FOOD Style 21, 2005, 7, p.77-80

In recent years, "bitterness" has come to be favored as one of tastes due to the diversification of palatability. In addition, the number of foods and drinks to which a bitter taste is intentionally imparted for the purpose of imparting breadth and depth of taste to the foods and drinks is increasing. In view of this situation, the present inventors investigated the use of kuchocha as a bitterness component, and found that kuchocha has a unique grassy odor (green odor) and fatty odor. It is associated with the unpleasant flavor of tea, and is considered to be one of the factors that reduce the palatability of kuchocha.

Therefore, the present invention provides a processed product of kuchocha, which is obtained by reducing the grassy smell and/or fatty odor, which are the factors that cause the unpleasant flavor of kuchocha, and improving the flavor of kuchocha. With the goal. Another object of the present invention is to provide a method for producing the processed kucho tea, in other words, a method for improving the flavor of the processed kucho tea. A further object of the present invention is to provide a use of the processed kuchocha, which has reduced grassy and/or fatty odor and an improved flavor, specifically as a taste improver.

The present inventors have made intensive studies to solve the above problems, and found that the green and fatty odors peculiar to Kucho tea are reduced by performing steam distillation treatment on Kucho tea leaves prior to extraction treatment. confirmed to be Furthermore, the kucho tea leaf extract obtained by the above method has a significantly reduced unfavorable taste compared to the extract obtained by simply extracting the kucho tea leaves without steam distillation. It was confirmed that the bitterness peculiar to tea can be felt clearly and sharply. In other words, the present inventors have found that the flavor of kuding tea, which is characterized by bitterness, is comprehensively improved by subjecting kuding tea leaves to steam distillation prior to extraction.

Furthermore, the present inventors have studied various uses of the processed kuchocha produced by the above method, and found that adding it to food not only imparts or enhances bitterness to the food, but also It was confirmed that it exerts an effect of enhancing sourness or saltiness depending on the food to be eaten. Based on the above, the processed kuchocha product produced by the above method can be used as a food product such as kuchocha itself, and can also be used as a taste improving agent, particularly a bitterness imparting agent, a sour taste enhancer, or a salty taste enhancer. It is considered that it can be effectively used as a food composition such as a drug.

The present invention has been completed based on such findings, and includes the following embodiments.
(I) Manufacturing method of Kucho tea processed product
(I-1) A method for producing a kucho tea processed product, comprising the following steps:
(1) a step of steam-distilling part or all of the original plant of Kudingcha (steam distillation step); A step of extracting using a mixed solution with a water-soluble organic solvent and recovering the extract (extraction step).
(I-2) The production method according to (I-1), further comprising the following steps:
(3) A step of recovering a fraction containing a bitter component by subjecting the extract obtained in the extraction step to adsorption/desorption treatment using a resin.
(I-3) The original plant of Kudingcha is Ilex latifolia Thunb., Ilex kudingcha CJTseng, Ilex kaushue SYHu, or Ligustrum purpurascens YCYang. The production method described in (I-1) or (I-2).
(I-4) A method for producing a processed kucho tea product with improved flavor, preferably a processed kucho tea product with reduced grassy and fatty odors, of (I-1) to (I-3). The manufacturing method described in any one.

(II) Method for improving flavor of processed kucho tea (II-1) Method for improving flavor of processed kucho tea, comprising the following steps:
(1) a step of steam-distilling part or all of the original plant of Kudingcha (steam distillation step); A step of extracting using a mixed solution with a water-soluble organic solvent and recovering the extract (extraction step).
(II-2) The method for improving flavor according to (II-1), further comprising the following steps:
(3) A step of recovering a fraction containing a bitter component by subjecting the extract obtained in the extraction step to adsorption/desorption treatment using a resin.
(II-3) The original plant of Kudingcha is Ilex latifolia Thunb., Ilex kudingcha CJTseng, Ilex kaushue SYHu, or Ligustrum purpurascens YCYang. The method for improving flavor according to (II-1) or (II-2).

［ＵＨＰＬＣ条件］
装置：SHIMADZU社製UHPLC（Nexera X2）
カラム：ACQUITY UPLC BEH C18 (100mm×2.1mm I.D.,1.7 μm)
カラム槽温度：30℃
移動相：（A）0.1容量％ ギ酸水溶液、 （B）0.1容量％ ギ酸含有アセトニトリル
グラジエント（linear）：（B）5容量％（0min）→60容量％（70min）→100容量％（75min）
流速：0.2 mL/min
注入量：5μL
［ＴＯＦ／ＭＳ条件］
装置：AB SCIEX社製TOF/MS（Triple TOF 5600+ System）
イオン化法：エレクトロスプレーイオン化法（ESI）ネガティブ
質量範囲：m/z 50～2000。 (III) Kucho-cha processed product (III-1) Kucho-cha processed product obtained by the production method described in any one of (I-1) to (I-4) above.
(III-2) The original plant of Kudingcha is Ilex latifolia Thunb., Ilex kudingcha CJTseng, Ilex kaushue SYHu, or Ligustrum purpurascens YCYang. The Kucho tea processed product described in (III-1).
(III-3) Hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4 - The total decadienal content is 1200 parts by mass or less, preferably the hexanal content is 310 parts by mass or less, the 2,4-hexadienal content is 40 parts by mass or less, and the 2,4-heptadienal content is 620 parts by mass or less, and a 2,4-decadienal content of 160 parts by mass or less.

[UHPLC conditions]
Apparatus: Shimadzu UHPLC (Nexera X2)
Column: ACQUITY UPLC BEH C18 (100mm×2.1mm ID, 1.7 μm)
Column bath temperature: 30°C
Mobile phase: (A) 0.1% by volume formic acid aqueous solution, (B) acetonitrile containing 0.1% by volume formic acid Gradient (linear): (B) 5% by volume (0 min) → 60% by volume (70 min) → 100% by volume (75 min)
Flow rate: 0.2 mL/min
Injection volume: 5 μL
[TOF/MS conditions]
Equipment: AB SCIEX TOF/MS (Triple TOF 5600+ System)
Ionization method: Electrospray ionization (ESI) negative Mass range: m/z 50-2000.

(III-5) Containing hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal per 100 parts by mass of the above 21 compounds (triterpene glycosides) The total amount is 280 parts by mass or less, preferably the hexanal content is 80 parts by mass or less, the 2,4-hexadienal content is 10 parts by mass or less, and the 2,4-heptadienal content is 160 parts by mass or less. , wherein the content of 2,4-decadienal is 40 parts by mass or less.
(III-6) Described in any one of (III-1) to (III-5), wherein the processed product of Kuding tea is an extract of a residual plant after steam distillation of the original plant of Kuding tea. A bitter tea product.

(IV) Food or food composition A food or food composition containing the processed Kuding tea product described in any of (IV-1) (III-1) to (III-7).
(IV-2) The food or food composition according to (IV-1), wherein the food is a processed food.
(IV-3) The total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is less than 80 ppm, preferably 60 ppm or less, more preferably 40 ppm or less, still more preferably 20 ppm The food or food composition described in (IV-1) or (IV-2) below, which is particularly preferably less than 20 ppm.
(IV-4) Any of (IV-1) to (IV-3), wherein the food further contains at least one selected from the group consisting of a bitter material, a sour material and a salty material. A food or food composition according to any one of the preceding claims.
(IV-5) The food or food composition according to (IV-1) or (IV-3), wherein the food composition is a taste improver.
(IV-6) The food or food composition according to (IV-5), wherein the taste improver is a bitter taste imparting agent, a sour taste enhancer or a salty taste enhancer.

(V) Method for improving the taste of the test food (V-1) The presentation of the test food, which has a step of blending the processed kuchocha described in any of (III-1) to (III-5) into the test food How to improve taste.
(V-2) The improvement of the taste of the test food is a method of imparting a bitter taste to the test food, a method of enhancing the bitterness of the test food, a method of enhancing the sourness of the test food, and a method of enhancing the salty taste of the test food. and/or the method according to (V-1), which is a method for enhancing taste or improving taste derived from at least one of these methods.
(V-3) A method for enhancing or improving the flavor of beer, coffee beverages, black tea beverages, or tea beverages by improving the taste of the test subject, or enhancing or improving the feeling of fruit juice or peel (peel feeling). There is, the method described in (V-1).

The term "food" as used in the present invention also includes food in the form of beverages including alcoholic beverages. In addition, in the present specification, when the unpleasant odor (grassy and/or fatty odor) or unpleasant taste is "reduced", the term "reduction" means that the unpleasant odor (grassy and/or fatty odor) or unpleasant taste is zero. It includes not only the case where it is reduced to the maximum, but also the case where it is partially reduced.

According to the production method of the present invention, part or all of the original plant of Kudingcha is subjected to steam distillation prior to the extraction treatment, thereby significantly reducing the grassy smell and/or fatty odor peculiar to Kudingcha. A reduced Kuding tea product can be prepared. In addition, according to the production method of the present invention, a processed product of kuchocha with significantly reduced unfavorable taste is prepared as compared with a product obtained by simply extracting part or all of the original plant of kuchocha. be able to. The processed product of kuchocha thus prepared has reduced grassy smell and/or fatty odor, as well as reduced miscellaneous taste. It can be felt (sharply) and can be provided as a kucho tea processed product with a good flavor that makes use of the bitterness peculiar to kucho tea.

Since the processed kucho tea product of the present invention has the above-described characteristics, it itself is useful as various foods (processed foods) including health tea (including powdered and granular tea) or materials thereof. , A food composition that is added and blended when manufacturing various processed foods for the purpose of improving the taste of the target food (for example, imparting bitterness, enhancing sourness, and / or enhancing saltiness) It is also useful as a substance (for example, a taste-improving agent such as a bitterness-imparting agent, a sourness-enhancing agent, or a salty-taste enhancing agent) and as a seasoning.

(I) Method for producing processed kucho-cha product The method for producing a processed kucho-cha product of the present invention is characterized by comprising the following steps (1) and (2). More specifically, it is characterized by subjecting the original plant of Kudingcha to the steam distillation treatment of (1) before subjecting it to the extraction treatment of (2):
(1) a step of steam-distilling part or all of the original plant of Kudingcha (steam distillation step), and (2) part or all of the original plant remaining after the steam distillation step (residual plant). A step of extracting with water or a mixture of water and a water-soluble organic solvent and recovering the extract (extraction step).

The extract obtained by the extraction treatment of (2) can be further subjected to the following step of (3):
(3) A step of recovering a fraction containing a bitter component by subjecting the extract obtained in the above extraction step to adsorption/desorption treatment using a resin.

Examples of the original plants of Kuchocha include the following 10 species of plants belonging to 5 families and 5 genera, which have been conventionally used as raw materials for Kuchocha (see Non-Patent Documents 1 to 3).
(1) Shikuki Nyosei (Scientific name: Ligustrum purpurascens YCYang, Family name: Oleaceae, Locality: Yunnan)
(2) Jokyo Nyotei (Scientific name: Ligustrum pedunculare Rehd., Family name: Oleaceae, Locality: Sichuan)
(3) Nihongejojo (scientific name: L.japonicum var. pubescens Koidz., family name: Oleaceae, locality: Guizhou)
(4) Robustum (Scientific name: L.robustum (Roxb.) Bl., Family: Oleaceae, Locality: Guizhou)
(5) Corn bone (scientific name: Ilex cornuta Lindl. ex Paxt., family name: Aquifoliaceae, locality: Zhejiang)
(6) Kudingcha Winter Blue (Scientific name: Ilex kudingcha CJTseng, Ilex kaushue SYHu, Family: Aquifoliaceae, Locality: Guangxi)
(7) Big leaf winter blue (scientific name: Ilex latifolia Thunb., family name: Aquifoliaceae, production area: Zhejiang, Hunan)
(8) Hairy cow yellow tree (scientific name: Cratoxylum prunifolium (Kurz) Dyer, family name: Guttiferae, locality: Guangxi)
(9) Atsui tree (scientific name: Ehretia thysiflora (S.etZ.) Nakai, family name: Boraginaceae, locality: Guangxi)
(10) Shinan (scientific name: Photinia serrulata Lindl., family name: Rosaceae, locality: Zhejiang).

Although not limited, among the above, plants belonging to the family Ilexaceae or Oleaceae are preferred. Above all, plants belonging to the family Ilexaceae include Oba Tosei and Kuchocha Tousei, and plants belonging to the Oleaceae include Shikuki Nyosei. More preferred is Oba winter blue.

The site of the original plant to be used is not particularly limited, and for example, the whole plant or a part thereof (leaves, branches, foliage, stems, flowers, spikes, petals, roots, rhizomes, or seeds) can be widely used. . Preferred are leaves, branches, branches and leaves, and portions containing them, and more preferred are leaves, branches and leaves, and portions containing them. These parts of the original plant may be previously subjected to shredding (including crushing and pulverization) or drying before being subjected to the steam distillation treatment in (1) above. It may be subjected to general tea processing such as withering, steaming, rolling, and drying as long as it does not interfere with the effects of. It may also be pre-wet with water before the steam distillation treatment.

Steam distillation is a widely known method for obtaining aromas from plants (for example, Masao Fujimaki et al., "Perfume Encyclopedia" p.366, August 27, 1980). published by Asakura Shoten). Specifically, in the steam distillation treatment, steam is passed through the original plant (hereinafter collectively referred to as the "raw material plant" including the parts used) to be used as the raw material, and the aromatic components distilled out along with the steam. is condensed together with steam. More specifically, although not limited, by blowing steam from the bottom of the steam distillation pot charged with the raw material plant and cooling the distilled steam with a cooler connected to the upper distillation side, volatilization as agglomerate A method of collecting a distillate containing aromatic components can be exemplified. In the present invention, the steam distillation treatment is used to remove aromatic components from the raw material plant to obtain a raw material plant with reduced aromatic components. Then, the raw material plant from which the aromatic components have been reduced is used for the extraction treatment of (2). In the present invention, the steam distillation treatment can employ any one of pressurized steam distillation, normal pressure steam distillation, and reduced pressure steam distillation depending on the aromatic component to be distilled off (distilled off). Atmospheric steam distillation treatment is preferred.

In the present invention, the steam distillation can preferably be set so as to remove the aromatic components contained in the raw material plant and causing the grassy odor (green odor) peculiar to kuchocha. Further, it is preferable to set so that the aromatic components that cause the fatty odor (greasy odor, aldehyde odor) peculiar to Kuchocha can be removed. Hexanal (boiling point: 119-124° C.) can be exemplified as an aromatic component that causes grassy smell (green smell) peculiar to Kuchocha. In addition, although not limited, 2,4-hexadienal (boiling point: 170-173°C), 2,4-heptadienal, and 2,4-hexadienal (boiling point: 170-173°C) are aromatic components that cause the fatty odor (greasy odor, aldehyde odor) peculiar to Kuchocha. (boiling point 177.2-177.4°C) and/or 2,4-decadienal (boiling point 244-245°C). The temperature conditions for the steam distillation are not limited as long as the above purpose can be achieved. The steam flow rate and treatment time of steam distillation are not limited as long as the above purpose can be achieved, but the treatment time can be, for example, about 10 minutes to 5 hours. In this manner, about 0.1 to 10 parts by mass, preferably 1 to 5 parts by mass of the distillate containing the aromatic components of the starting plant can be distilled off per 1 part by mass of the starting plant.

The plant (residual plant) from which the aromatic components have been distilled off by the steam distillation treatment is then subjected to the extraction treatment of (2).

Examples of the extraction solvent used in the extraction process include water or a mixture of water and a water-soluble organic solvent (water-containing organic solvent). Water is preferred. Examples of water-soluble organic solvents used with water include methanol, ethanol, 1-propanol, 2-propanol, and 1-butanol. These can be used alone or in combination with water. Ethanol is preferred. Although the ratio of the organic solvent contained in such a water-containing organic solvent is not limited, in the case of ethanol, it can be 95% by volume or less, preferably 85% by volume or less, more preferably 75% by volume or less.

The extraction treatment can be carried out under any conditions such as static immersion, shaking, stirring or circulation, and these conditions can be combined arbitrarily. Such extraction processing can be performed using a known extraction device. As such an extraction device, any device can be used as long as it can keep the residual plant and the extraction solvent in contact with each other. Also, the extraction temperature and extraction time can be arbitrarily set. The extraction temperature can be appropriately set in the range of 4 to 100°C according to the extraction solvent used, and is not limited, but is preferably 20 to 100°C, more preferably 40 to 95°C. The extraction time can also be selected appropriately from the range of 10 minutes to 50 hours, depending on the extraction procedure used. More specifically, although not limited, an extraction solvent of 1 to 200 times the weight of the residual plant is used, and the residual plant is passed through at a temperature of 20 to 100 ° C., more preferably 40 to 95 ° C. method, a method of immersing the residual plant in the extraction solvent at the temperature for about 10 to 120 minutes, and a method of extracting by combining these methods can be exemplified.

After the extraction treatment, the extract is separated from the plant residue and collected by any solid-liquid separation method such as filtration, centrifugation, sedimentation or decanting. The plant residue thus obtained can be subjected to extraction treatment again, and the extract recovered by repeating the extraction treatment is mixed with the first extract to prepare a Kuchocha processed product. You can also

The extract collected by the extraction treatment is then concentrated and, if necessary, dried to prepare a processed Kuchocha product. Although the concentration treatment is not limited, any method such as a vacuum concentration method using an evaporator, a concentration method using a functional polymer membrane (UF membrane, RO membrane) or a ceramic membrane, a spray drying method, a freeze drying method, etc. method.

As shown in Experimental Example 4, which will be described later, by performing the extraction process (2) above in addition to the steam distillation process (1) described above, not only can the grassy smell and fatty smell peculiar to Kuchocha be reduced, but also bitterness can be reduced. It is possible to reduce the miscellaneous taste derived from the original plant of Dingcha, and as a result, the bitterness of Kudingcha can be perceived more clearly and sharply.

The extract obtained above may be further subjected to the adsorption/desorption treatment with the resin in (3). The adsorption/desorption treatment can be carried out by adsorbing the extract obtained by the extraction treatment on an adsorbent and then desorbing it using water-containing ethanol. Examples of adsorbents used here include, but are not limited to, copolymers of styrene and divinylbenzene, copolymers of ethylvinylbenzene and divinylbenzene, polymers of 2,6-diphenyl-9-phenyloxide, methacryl Chemically bonded silica gel (modified silica gel) and other synthetic adsorbents can be exemplified. Preferred examples of such synthetic adsorbents include porous polymer resins having a surface area of, for example, 300 m ² /g or more, more preferably 500 m ² /g or more, and a pore size distribution of preferably about 10 Å to about 500 Å. be able to. Examples of porous polymer resins satisfying such conditions include Diaion HP resins (Diaion HP20, Diaion HP21, HP2MG), Sepabeads SP resins (Sepabeads SP825, Diaion SP850, Diaion SP207, Diaion SP70, and Diaion SP700). Mitsubishi Chemical Co., Ltd.); Amberlite XAD resin (Amberlite XAD-4, Amberlite XAD-7HP, Amberlite XAD-16HP, Amberlite XAD1180, Amberlite XAD2000 (manufactured by Organo Corporation); Purolite PAD resin (PAD300, Hydrophobic synthetic adsorbents such as PAD350, PAD400, PAD500, PAD550, PAD600, PAD610, PAD700, PAD900, PAD910, PAD950 (manufactured by Purolite Co., Ltd.) can be exemplified, preferably Diaion HP20 and the like. HP21, HP2MG, Sepabeads SP70, 700, Amberlite XAD-7HP, Amberlite XAP-4, Purolite PAD610, Purolite PAD900, PAD910.

The extract obtained by the extraction treatment is first passed through a column filled with these adsorbents for adsorption (column method). The amount of adsorbent (resin) packed in the column is preferably three times (parts by mass) or more the solid content contained in the extract. It is preferable to moderately adjust the SV (space velocity) when passing the extract. can exemplify the conditions of about SV1 to SV6. When other resins are used, similar conditions can be adopted. Next, ion-exchanged water or tap water is passed under the same SV conditions to wash the adsorbent. Desorption from the adsorbent is preferably carried out using a water-soluble organic solvent (polar protic solvent, polar aprotic solvent) as an eluent, preferably ethanol or hydrous ethanol. The ethanol concentration in the case of using water-containing ethanol is not limited, but can be exemplified, for example, from 20 to 99.5% by volume, and can be appropriately selected and set from this range. Incidentally, in this case, it is preferable to set the condition of passing the liquid to SV of about 0.5 to 6, preferably SV of about 1 to 5. Note that the adsorption/desorption treatment can be performed at a temperature of about room temperature to 80.degree. Thus, the desired fraction containing the bitter component can be eluted and recovered.

As shown in Experimental Example 4 to be described later, in addition to the steam distillation treatment (1) and the extraction treatment (2) described above, the adsorption/desorption treatment (3) above is performed to remove the green odor peculiar to Kuchocha. Not only can the odor of pods and fat be reduced, but also the miscellaneous taste derived from the root plant of kuchocha can be further reduced. ).

The collected fractions containing bitter components (fractions having bitterness) are then concentrated and optionally dried to prepare a processed product of kuchocha. In addition, if necessary, before concentration, filtration treatment; removal of insoluble matter by cold filtration; removal of polymer components using a membrane such as a functional polymer membrane (UF membrane, RO membrane) or ceramic membrane; activated carbon, A known purification treatment such as adsorption treatment (including decolorization treatment) of impurities using an adsorbent such as silica gel, polyvinylpyrrolidone, activated clay, or acid clay may be performed. The concentration treatment is not limited, but may be a vacuum concentration method using an evaporator described above, a concentration method using a membrane such as a functional polymer membrane (UF membrane, RO membrane) or a ceramic membrane, a spray drying method, a freeze drying method, or the like. , can be performed using any method.

The processed product of kudingcha thus prepared is not particularly limited in its form, and can be in liquid or solid form. Here, the liquid state also includes the form of a viscous liquid such as a concentrated liquid. The solid form includes forms such as powders, granules, tablets and pills.

(II) Kucho-cha processed product The present invention relates to a kucho-cha processed product obtained by the production method described above. The processed kuchocha tea product targeted by the present invention includes a part or all of the source plant (raw material plant) of (1) to (10) above, and the treatment of (1) and (2) above, or It includes kucho tea processed products prepared through the processes of (1) to (3). Preferably, among the original plants, Ilex latifolia Thunb. A Kuchocha processed product prepared from a raw material plant through the treatments (1) and (2) or the treatments (1) to (3). The processed product of kuchocha of the present invention is characterized in that the grassy smell and fatty odor peculiar to kuchocha are reduced by being prepared through the steam distillation treatment of (1) described above. In addition to the steam distillation process of (1), it is prepared through the extraction process of (2), or the extraction process of (2) and the adsorption/desorption process of (3), so that the grassy smell peculiar to Kuchocha Not only is the odor of pod fat reduced, but also the miscellaneous taste derived from the original plant of kuchocha is reduced, and as a result, the bitterness of kuchocha is clearer and sharper. It is characterized by being made to feel like.

Here, the component (bitter component) that exhibits the bitter taste of kuchocha is a triterpene glycoside (saponin) (see Non-Patent Document 1, etc.). For example, it is known that leaves of Ooba Fuyuao contain triterpene glycosides such as latifolosides A to H (total 800 mg/kg) (Non-Patent Document 1).

As shown in Table 1 above, the processed kucho tea product targeted by the present invention contains at least one of the 21 compounds corresponding to the triterpene glycosides (saponins). is included.

All of the 21 compounds are triterpene glycosides (saponins) contained in processed kuchocha tea products prepared from large leaf winter blue and kuchocha winterblue, as described in Experimental Example 1 below. It is considered to be a component that constitutes the bitterness of the processed kuchocha product of the present invention. Hereinafter, in this specification, individual compounds contained in the compound group consisting of the 21 kinds may be collectively referred to as "the present bitterness component".

Each of these compounds contained in the processed Kudingcha product is shown in Table 1 in the total ion chromatogram obtained by ultra-high performance liquid chromatography (UHPLC) and time-of-flight mass spectrometer (TOF/MS) under the following conditions. It can be detected as a compound having a peak at the retention time. In addition, the content of each compound in the kucho tea processed product is the peak area area value of each of the 21 peaks listed in Table 1 and the peak area area value of the externally added known amount of standard substance (saikosaponin b2). It can be estimated from the ratio. In addition, the total content of these compounds is the total content of the above compounds (present bitter component) contained in the processed Kuchocha product.

[UHPLC conditions]
Apparatus: Shimadzu UHPLC (Nexera X2)
Column: ACQUITY UPLC BEH C18 (100mm×2.1mm ID, 1.7 μm)
Column bath temperature: 30°C
Mobile phase: (A) 0.1 vol% formic acid aqueous solution, (B) acetonitrile containing 0.1 vol% formic acid Gradient (linear): (B) 5 vol% (0 min) → 60 vol% (70 min) → 100 vol% (75 min)
Flow rate: 0.2 mL/min
Injection volume: 5 μL
[TOF/MS conditions]
Equipment: AB SCIEX TOF/MS (Triple TOF 5600+ System)
Ionization method: Electrospray ionization (ESI) negative Mass range: m/z 50-2000.

The kucho tea processed product of the present invention contains hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2, A processed kucho tea product in which the total amount of 4-decadienal is 1200 parts by mass or less, preferably 840 parts by mass, more preferably 560 parts by mass, and even more preferably 280 parts by mass is included. More specifically, these kucho tea processed products have a hexanal content of 310 parts by mass or less, preferably 235 parts by mass or less, more preferably 160 parts by mass or less, and still more preferably 80 parts by mass with respect to 100 parts by mass of the bitter component. 2,4-hexadienal content is 40 parts by mass or less, preferably 25 parts by mass or less, more preferably 15 parts by mass or less, and still more preferably 10 parts by mass or less; 2,4 - the content of heptadienal is 620 parts by mass or less, preferably 470 parts by mass or less, more preferably 310 parts by mass or less, and even more preferably 160 parts by mass or less; and/or the content of 2,4-decadienal is 160 parts by mass. parts or less, preferably 120 parts by mass or less, more preferably 80 parts by mass or less, and even more preferably 40 parts by mass or less. Here, hexanal is an aromatic component that mainly causes grassy smell (green smell) peculiar to Kuchocha, and 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal are mainly bitter. It is an aromatic component that causes the fatty odor peculiar to Dingcha. These kuchocha processed products include kuchocha processed products that do not contain one or more of these aroma components (below the detection limit), and kuchocha products that do not contain any of the four (below the detection limit). Ding tea processed products are included. Here, the term "does not contain" includes not only the case where it is not contained at all, but also the case where it cannot be detected depending on the following detection method and conditions, that is, the case is below the detection limit, as described in parentheses above.

These four types of aroma components that can be contained in the kucho tea processed product are obtained by extracting the kucho tea processed product with diethyl ether, extracting the aromatic components contained in the recovered extract (diethyl ether layer), GC under the following conditions It can be detected and quantified by subjecting it to /MS. In addition, the extraction with diethyl ether is carried out by adding 2 mL of diethyl ether to 10 g of the Kuding tea processed product under conditions of normal temperature (25 ± 2 ° C.) and normal pressure (atmospheric pressure) and extracting with shaking (once). can be implemented in
[GC/MS conditions]
GC: Agilent Technologies 6890N
MS: Agilent Technologies 5973 inert MSD
Column: Agilent J&W GC column-DB-WAX (60m, 0.25mmID, 0.25μm)
Oven temperature: 50℃(2min hold)－3℃/min－220℃(75min hold)
(Maintain at 50°C for 2 minutes, then increase temperature at a rate of 3°C/min, hold temperature at 220°C, then hold at 220°C for 75 minutes)
Inlet temperature: 250°C
Inlet pressure: 25spi constant pressure mode Carrier gas: Helium Detector transfer line temperature: 230°C
Ionization voltage: 70eV
Injection volume: 4 μL
Split: 20:1
Scan: m/z30-300.

Specifically, the peak area of a known amount of externally added 3-heptanol (standard substance) and the peak area of each of the aroma components detected by the total ion chromatogram (TIC) obtained by the GC / MS analysis By comparison, the amount of each of the above aromatic components contained in the Kuchocha processed product can be roughly estimated.

(III) Foods or Food Compositions As described above, the Kuchocha processed product of the present invention has reduced grassy and fatty odors peculiar to Kuchocha. In addition, the miscellaneous taste derived from the original plant of kuchocha is reduced, and as a result, the bitterness of kuchocha can be felt more clearly and sharply. Therefore, the processed kuchocha product of the present invention can be used as a food (processed food such as health tea) as it is, and can also be used as a raw material for food. Furthermore, for the purpose of improving the taste of processed foods (specifically, for example, for the purpose of imparting bitterness to foods, the purpose of enhancing the sourness of foods, and / or the purpose of enhancing the saltiness of foods), processed foods It can also be used as one of the raw materials in the manufacturing process of , or added and blended before or after cooking processed foods.

Thus, the processed food blended with the processed kuchocha of the present invention has an improved taste, for example, the clear and sharp characteristics of the processed kuchocha of the present invention described above. It can have a bitter taste. In this case, the mixing ratio of the kuchocha processed product of the present invention can be exemplified by a ratio at which the total amount of the 21 compounds (present bitterness component) contained therein is 3.225 ppt or more. If a stronger bitterness is desired, the total amount of the present bitterness component derived from the Kuchocha processed product is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more. It can be selected as appropriate according to the desired intensity of bitterness.

For processed foods containing acidulants such as organic acids such as citric acid, the sourness can be enhanced by blending the processed kuchocha product of the present invention. In this case, the mixing ratio of the kuchocha processed product of the present invention is the ratio at which the total amount of the present bitterness component is 3.225 ppt or more in terms of the amount of the 21 kinds of compounds (present bitterness component) contained therein. can be exemplified. When a stronger sour taste enhancement effect is desired, the total amount of the bitterness component is 6.45 ppt or more, preferably 12.9 ppt or more, and more preferably 25.8 ppt or more. It can be selected as appropriate according to strength.

For processed foods containing salt, the salty taste can be enhanced by blending the processed kuchocha of the present invention. In this case, the mixing ratio of the kuchocha processed product of the present invention is the ratio at which the total amount of the present bitterness component is 3.225 ppt or more in terms of the amount of the 21 kinds of compounds (present bitterness component) contained therein. can be exemplified. If a stronger salty taste enhancement effect is desired, the total amount of the present bitterness component is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more. It can be selected as appropriate according to strength.

In the present invention, the term "food" means processed food excluding fresh food that is orally ingested, and includes beverages. The "food composition" of the present invention includes those provided as raw materials for processed foods, one of which is a food additive.

Here, processed foods mean foods obtained by subjecting natural foodstuffs (perishables) to various processes, and include, but are not limited to, frozen foods, retort foods, instant foods (instant noodles, dry foods, powdered beverages, etc.). , fish paste products, canned foods, dried foods, tsukudani, pickles, dairy products, beverages (soft drinks, carbonated drinks, fruit juices, fruit drinks, coffee drinks, tea drinks, alcoholic drinks, milk drinks, lactic acid beverages), delicatessens, seafood processing Food and the like can be exemplified. Processed foods include health foods (including supplements), foods for special dietary uses (including foods for sick people and foods for the elderly), and foods with health claims (foods for specified health uses, foods with nutrient claims, and foods with function claims). is also included.

Kudingcha, in particular, has various physiological effects. Therefore, the processed kuchocha product of the present invention can be used not only as a beverage such as health tea, but also as a food with function claims, a food for specified health uses, and a health food (including supplements). Beverages targeted by the present invention include so-called solid beverages (for example, powdered beverages, granular beverages, etc.). The beverage is in the form of dry powder or granules containing processed kuchocha, and is a processed food that is mixed with water, milk, or the like before use.

The use of the processed Kuchocha product of the present invention as a food composition includes a taste improver. The taste-improving agent is preferably used as a flavoring agent utilizing the bitterness peculiar to Kuchocha, particularly as a bitterness-imparting agent. The term "bitterness-imparting agent" as used in the present invention includes the meaning of a bittering agent used for imparting bitterness to non-bitter foods, and the term "bitterness-imparting agents" used to impart bitterness to foods having bitterness. The meaning as a bitterness enhancer used to enhance bitterness is included without distinction. Bitterness-imparting agents also include those that have the effect of imparting a bitterness to foods or enhancing the bitterness of foods, thereby derivatively improving the taste of foods. For example, when enhancing or improving the flavor of beer derivatively by enhancing the bitterness of beer, and when enhancing the bitterness of caffeine or chlorogenic acid derivatively enhancing the flavor of coffee beverages, black tea beverages or tea beverages Bitterness-imparting agents targeted by the present invention also include those that enhance or improve. Moreover, the taste improver targeted by the present invention includes sour taste enhancers and salty taste enhancers. A sour taste enhancer is used to quantitatively and/or qualitatively enhance the sour taste of a sour food. Therefore, the sour taste enhancer can also be used to supplement (reinforce) the sour taste of foods that has been reduced by reducing the amount of the acidulant. Foods having a sour taste are not limited, but can be exemplified by foods containing organic acids such as citric acid, and foods containing acidulants such as organic acids. Acidity-imparting agents also include those that have the effect of enhancing the sourness of food, thereby improving the taste of food. For example, the sourness enhancer targeted by the present invention also includes a case where the sourness of the fruit juice is enhanced to derivatively enhance or improve the flavor of the fruit juice. A salty taste enhancer is used to quantitatively and/or qualitatively enhance the salty taste of a salt-containing food. Therefore, the salty taste enhancer can also be used to supplement (reinforce) the salty taste of foods that has been reduced by reducing the amount of salt. Salty taste enhancers also include those that have the effect of improving the taste of food derivatively by enhancing the salty taste of food. For example, processed foods such as miso soup, soup, pickles, and umeboshi; sweets such as potato chips; dried seafood and meat products; Salty taste enhancers targeted by the present invention also include those that actually enhance or improve these flavors. In addition, the taste improving agent targeted by the present invention includes the effect of enhancing or improving the flavor of beer, coffee beverages, black tea beverages or tea beverages, the effect of enhancing or improving the feeling of fruit juice, the feeling of pericarp (peel feeling), etc. Also included are those that play These food compositions are prepared by blending an emulsifying agent, a dispersing agent, a suspending agent, a wetting agent, a stabilizer, an excipient (extending agent), etc., with the above-described Kudingcha processed product, if necessary. , powders, fine granules, granules, tablets and the like.

When the processed kuchocha product of the present invention is used as a food composition in this way, the processed kuchocha product is added to a test food whose taste is to be improved or its raw material (test object). used. Thus, desired taste (bitterness, sourness or saltiness) can be imparted or enhanced to the subject food to be tested.

Therefore, the present invention provides a method for improving the taste of a subject. Depending on the target test substance and purpose, the method includes a method of imparting a bitter taste to the test substance, a method of enhancing the bitter taste of the test substance, a method of enhancing the sour taste of the test substance, or a method of enhancing the salty taste of the test substance. including how to The "taste improving effect" targeted by the present invention includes imparting a bitter taste to a test substance, enhancing the bitter taste of a test substance, enhancing the sour taste of a test substance, and/or enhancing the salty taste of a test substance. In addition to the results obtained, the effect of improving taste derived from the above effects is also included. Examples of such effects include, for example, enhancement or improvement effect of beer flavor accompanying bitterness enhancement effect, enhancement or improvement effect of coffee beverage, black tea beverage or tea beverage flavor accompanying bitterness enhancement effect, enhancement or improvement of fruit juice feeling accompanying sourness enhancement effect. exemplified is the effect of enhancing or improving the feeling of peel (peel feeling) associated with the effect of enhancing bitterness and sourness. However, usually, drinkers do not recognize that such taste-improving effect is derived from each of the above-mentioned effects. For this reason, the "taste improving effect" targeted by the present invention includes the effect of simply enhancing or improving the flavor of beer, coffee beverages, black tea beverages, or tea beverages, and enhancing the feeling of fruit juice or peel (peel feeling). Or the effect to improve is included. The method of the present invention is characterized by including the step of blending the above-described processed Kuchocha product of the present invention with a test substance. The ratio of the processed kucho tea of the present invention to be blended in the test substance may be any amount that allows the test substance to be prepared to exhibit the effects peculiar to kucho tea due to the processed kucho tea of the present invention. It is not particularly limited as a limit. The details can be set with reference to the above description and the description of the experimental examples.

Examples of test objects to which bitterness is imparted or other tastes (acidity, saltiness) are improved by adding the processed kuchocha tea product of the present invention include the following foods and the foods produced. raw materials for
Nutrition drinks, energy drinks, rice crackers, cocktails, fruit juice drinks, gum, curry, stew, gummies, jelly, carbonated drinks, chuhai, fruit juice drinks, gummies, jelly, carbonated drinks, chuhai, functional drinks, caramel, caramel ice cream, Caramel sauce, candy, cookies, biscuits, cakes, tea drinks, coffee drinks, coffee jelly, soft drinks, side dishes, tea drinks, chocolate, chocolate ice cream, chocolate sauce, chocolate pudding, tonic water, non-alcoholic beer, non-alcoholic chuhai , pasta sauces, beer, beer-flavored beverages, malt beverages, vegetable juice beverages, vegetable juices, frozen desserts, wine-style beverages, split materials.

The processed kuchocha product of the present invention can also be used in combination with other bitter materials to prepare and use a food composition (for example, a bitter seasoning). Bitter materials that can be used in combination include, for example, agaricus, angelica, iso-alpha bitter acid (iso-α acid), isoquercitrin, isoflavone, isoflavones, turmeric, elabuic acid, coptis, olive, allspice, organo, cacao, Persimmon, catechins, caffeine, versicolor, cinchona, yellowfin, kummel, cumin, grant ivy, walnuts, grapefruit, cloves, chlorogenic acids, quercetin, gentian, gentose, coffee, caffeic acid, coriander, saffron, salvia, cinnamon, Jamaica Cassia, juniper berries, ginger, yarrow, sage, celery, japonica japonica, turmeric, radish, orange daidai, thyme, tatianagi, onion, cod, tarragon, tannins, tea, dill, theobromine, nutmeg, naringin, bitter gourd, bittersweet, wormwood, Parsley, herbs, cypress, fennel, grape seed extract, humulones, bay leaves, bedney, peppermint, hops, borapet, polymethoxyflavones, mugwort, marjoram, myricitrin, myricetin, melanoidins, bayberry extract, yuzu, mugwort , limonin, gentian, rutin, luteolin, rosemary, laurel, wine concentrate, bitter amino acids, bitter peptides, enzyme-treated isoquercitrin, enzyme-treated rutin, spice extract, yeast extract, ginseng, wheat protein hydrolyzate, bile acids, reishi mushrooms, inorganic salts (magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, etc.), and the like. Characteristic bitterness can be imparted by combining one or several of these bitterness materials.

The kuchocha processed product of the present invention can also be prepared and used as a food composition (sour seasoning) in combination with other sour ingredients. Acidic materials that can be used in combination include, but are not limited to, citric acid, lactic acid, acetic acid (including glacial acetic acid), DL-malic acid, DL-tartaric acid, L-tartaric acid, fumaric acid, phytic acid, adipic acid, and itacon. organic acids such as acid, gluconic acid, α-ketoglutaric acid, and succinic acid; inorganic acids such as phosphoric acid, hydrochloric acid and sulfuric acid; and alkali metal salts thereof (e.g., monopotassium citrate, tripotassium citrate, citric acid trisodium, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, sodium L-tartrate, sodium L-hydrogen tartrate, sodium lactate, monosodium fumarate, and DL-sodium malate); and nodeltalactone. By combining with one or more of these sour ingredients, the sour taste can be enhanced. An organic acid such as citric acid or a salt thereof is preferred.

The processed kuchocha product of the present invention can also be prepared and used as a food composition (salty seasoning) in combination with other salty materials. Examples of salty taste materials that can be used in combination include, but are not limited to, common salt, potassium chloride, salt lake water low sodium chloride solution, crude seawater potassium chloride, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate. , disodium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. By combining with one or more of these salty taste materials, the salty taste can be enhanced. Preferred are common salt, potassium chloride, salt lake water low sodium chloride solution, crude seawater potassium chloride and whey salt, and more preferred is common salt.

As used herein, the terms "comprising" or "comprising" include the meanings of "consisting of" and "consisting essentially of."

The present invention will be described below based on Examples, Experimental Examples, and the like. However, the examples and the like are only examples in order to facilitate understanding of the present invention, and the present invention is not limited to these examples and the like. In the following, unless otherwise specified, temperature and pressure conditions in production and experiments are normal temperature (25±2° C.) and normal pressure (atmospheric pressure).

Production Examples Using kucho tea leaves as raw materials, various kucho tea processed products (samples A to E) were prepared. As kucho tea leaves, dried tea leaves of large leaf winter blue from Hainan Island in China were used for the preparation of samples A to C (Comparative Example 1, Examples 1 and 2), and samples D to E (Example 3) were prepared. used dried tea leaves of Kudingcha Dongsei produced in Guangxi Province, China. A specific manufacturing method will be described below.

(1) Comparative Example 1: Preparation of Sample A 543.1 g of ion-exchanged water at 90°C was put into a container containing 18.1 g of dried Kucho tea leaves cut into 1 cm squares, and this was placed in a hot water bath at 93°C. It was immersed and extracted while heating. After heating and immersion extraction for 1 hour, the resulting extract was cooled to 30° C. and filtered through filter paper to remove extraction residues (tea leaves). 481.0 g of the collected extract was used as Kuchocha compound (Sample A).

(2) Example 1: Preparation of sample B 100 g of dried Kucho tea leaves cut into 1 cm × 5 cm squares were subjected to steam distillation under normal pressure, steam temperature 100 ° C., steam flow rate 0.29 L / hr, and aroma distillation was performed. 500 g of min (liquid) were removed. As shown in Experimental Example 2, which will be described later, the aroma fraction was collected and stored separately in order to analyze and identify the aroma components contained therein.

A column-type extractor was filled with residual tea leaves after steam distillation, and 1,200 g of ion-exchanged water at 92° C. was added from the top of the tea leaves, followed by immersion for 40 minutes. After that, the liquid extract was recovered from the bottom of the column type extractor to obtain 1439 g of primary extract. Further, 1,200 g of ion-exchanged water at 92° C. was added to the unextracted tea leaves held in the column-type extractor, and the tea leaves were immersed for 20 minutes. After that, the liquid extract was recovered from the bottom of the column type extractor to obtain 1159 g of secondary extract. Further, 1,200 g of ion-exchanged water at 92° C. was added to the unextracted tea leaves held in the column-type extractor, and the tea leaves were immersed for 20 minutes. After that, the liquid extract was recovered from the bottom of the column type extractor to obtain 1182 g of a tertiary extract. The primary extract, secondary extract, and tertiary extract obtained above were mixed to obtain 3780 g of Kuchocha processed product (Sample B).

(3) Example 2: Preparation of sample C A resin-filled column in which 3780 g of the Kucho tea processed product (sample B) prepared above was packed with 0.135 L of a synthetic adsorbent (Diaion HP20: manufactured by Mitsubishi Chemical Corporation). (Resin filling amount: inner diameter φ25 mm×400 mm) was passed under the condition of SV=5.0. After that, 0.54 L of ion-exchanged water was passed under the condition of SV=4.0 to wash. Next, an ethanol aqueous solution with an ethanol concentration of 95% by volume was passed under the condition of SV = 2.0, and the eluate was obtained as 92.5 g of the Kucho tea processed product (sample C) (ethanol concentration: about 90 volumes %). The resin-filled column was passed through 700 mL of a 4% by mass sodium hydroxide aqueous solution, washed with 1 L of tap water, and then passed through 700 mL of a 1% by mass sulfuric acid aqueous solution. Equilibrated by running 1 L of tap water after the liquid was used.

(4) Example 3: Preparation of samples D and E 5.0 kg of dried Kucho tea leaves cut into 1 cm × 1 cm squares were subjected to steam distillation under normal pressure, steam temperature 100 ° C., steam flow rate 225 L / min, 25 kg of aroma fraction (liquid) was removed.

A column-type extractor was filled with residual tea leaves after steam distillation, and 30 kg of tap water at 92° C. was added from the upper part of the tea leaves, and the extract was recovered from the lower part of the column-type extractor. The recovered extract was reheated (65° C. or higher), and again poured into the column-type extractor while being swirled over the top of the tea leaves. The liquid extract was recovered from the lower portion of the column extractor, and the above operation was repeated to carry out circulation extraction for 60 minutes. After the circulation extraction treatment for 60 minutes, 22.6 kg of primary extract was obtained by recovering the liquid extract from the bottom of the column type extractor. Next, 15 kg of tap water at 92° C. is newly added to the unextracted tea leaves held in the column-type extractor from the upper part of the tea leaves, and the extract is recovered from the lower part of the column-type extractor in the same manner as described above, and re-heated. Circulation extraction was carried out for 20 minutes by repeating the operation of sequentially pouring the hot (65° C. or higher) liquid over the upper part of the tea leaves. After circulating extraction for 20 minutes, the liquid extract was recovered from the bottom of the column extractor to obtain 13.6 kg of secondary extract. Furthermore, 10 kg of tap water at 92° C. was newly added to the unextracted tea leaves held in the column-type extractor and soaked for 10 minutes. Thereafter, 10 kg of the tertiary extract was obtained by recovering the liquid extract from the bottom of the column type extractor. After mixing the primary extract, secondary extract, and tertiary extract obtained above, this was filtered through a 0.5 μm cartridge filter (manufactured by PALL), and processed Kucho tea (Sample D) 46 .2 kg was obtained.

Of these, 30.3 kg of Kucho tea processed product is placed in a resin-filled column (resin filling amount: inner diameter φ 110 mm × 530 mm) filled with 5.0 L of synthetic adsorbent (Amberlite XAD-7HP: manufactured by Organo Co., Ltd.), SV = 4.0. After that, 15 L of ion-exchanged water was passed under the condition of SV=4.0 to wash. Then, an ethanol aqueous solution with an ethanol concentration of 55% by volume was passed through under the condition of SV=2.0, and the eluate was obtained as 5.0 kg of Kucho-cha processed product (Sample E). In addition, before passing the Kuding tea processed product (sample D), the resin-filled column was washed with 50 L of tap water after passing 10 L of a 4% by mass sodium hydroxide aqueous solution in advance, and then with 1% by mass sulfuric acid. After 10 L of the aqueous solution was passed through, 50 L of tap water was allowed to flow for equilibration and then used.

Experimental Example 1 Analysis of Saponins in Processed Kuding Tea Saponins (Triterpene Compounds) Contained in Processed Kuding Tea Products (Samples A to C) Produced in the Production Examples glycosides) were analyzed by the following method.

About 0.25 g of each kucho tea processed product (samples A to C) is weighed, dissolved in a 30% by volume acetonitrile aqueous solution containing a predetermined amount of saikosaponin b2 (standard substance), and 10 mL of the test solution is prepared. prepared (concentration of standard 10 μg/mL). This test solution was subjected to ultra-high performance liquid chromatography (UHPLC) and time-of-flight mass spectrometer (TOF/MS) under the following conditions to analyze the content of saponins (triterpene glycosides).

[UHPLC conditions]
Apparatus: Shimadzu UHPLC (Nexera X2)
Column: ACQUITY UPLC BEH C18 (100mm×2.1mm ID, 1.7 μm)
Column bath temperature: 30°C
Mobile phase: (A) 0.1 vol% formic acid aqueous solution, (B) acetonitrile containing 0.1 vol% formic acid Gradient (linear): (B) 5 vol% (0 min) → 60 vol% (70 min) → 100 vol% (75 min)
Flow rate: 0.2 mL/min
Injection volume: 5 μL

[TOF/MS conditions]
Equipment: AB SCIEX TOF/MS (Triple TOF 5600+ System)
Ionization method: Electrospray ionization (ESI) negative Mass range: m/z 50-2000

その結果、各苦丁茶加工物（サンプルＡ～Ｃ：抽出液）１ｇ中に含まれる２１種のサポニン類の総含有量は次の通りであった。
サンプルＡ：８．３μg/g 抽出液
サンプルＢ：６．４μg/g抽出液
サンプルＣ：６４．５μg/g抽出液。In the total ion chromatogram, from the ratio of the total peak area area value of the 21 peaks shown in Table 2 and the peak area area of the standard substance (saikosaponin b2), of saponins was estimated. In the present invention, the content of saponins calculated by this method is defined as the content of 21 types of saponins contained in the processed Kuchocha product. It should be noted that these 21 saponins are considered to be components (bitter components) that contribute to the bitterness of Kudingcha (Reference: J. Pharm. Biomed. Anal., 2013, 84, 20 -29.).

As a result, the total content of 21 kinds of saponins contained in 1 g of each processed kuchocha product (samples A to C: extract) was as follows.
Sample A: 8.3 μg/g extract Sample B: 6.4 μg/g extract Sample C: 64.5 μg/g extract.

Experimental Example 2 Analysis of Aroma Components Contained in the Aroma Fraction Obtained in the Manufacturing Process of the Kuding Tea Processed Product ) was weighed, and 5 μg of 3-heptanol was added as a standard substance. 2 mL of diethyl ether was added to this, and shaking extraction was carried out. Then, an organic layer (diethyl ether layer) was recovered as an extract and dried by adding sodium sulfate. The thus-obtained liquid extract was used as a test liquid, and the aroma components contained therein were analyzed using GC/MS under the following conditions.
[GC/MS conditions]
GC: Agilent Technologies 6890N
MS: Agilent Technologies 5973 inert MSD
Column: Agilent J&W GC column-DB-WAX (60m, 0.25mmID, 0.25μm)
Oven temperature: 50℃(2min hold)－3℃/min－220℃(75min hold)
Inlet temperature: 250°C
Inlet pressure: 25spi constant pressure mode Carrier gas: Helium Detector transfer line temperature: 230°C
Ionization voltage: 70eV
Injection volume: 4 μL
Split: 20:1
Scan: m/z30-300.

As a result, hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal were detected as aroma components from the aroma fraction obtained from Kucho tea leaves. Among these aroma components, hexanal mainly had a grassy smell, and 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal mainly had a fatty smell. From these results, it is considered that these aromatic components are causative components of the odors (grassiness, fatty odor) peculiar to Kucho tea leaves.

By comparing the peak area of 3-heptanol (standard substance) in the total ion chromatogram (TIC) obtained by the GC / MS analysis and the peak area of each of the above aroma components, each of the above aroma components contained in the aroma fraction estimated the amount of As a result, the amounts of hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal contained in 1 g of the aroma fraction (liquid) obtained from Kucho tea leaves in Example 1 were as follows. was on the street.
・Hexanal: 0.56 μg/g
・2,4-Hexadienal: 0.05 μg/g
・2,4-heptadienal: 1.15 μg/g
- 2,4-decadienal: 0.28 μg/g.
In addition, the value calculated by this method in the same way for the kucho tea processed product targeted by the present invention is also calculated for each aroma component (hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4 - Decadienal) content.

Experimental Example 3 Aqueous solution (Sample C Aqueous solution) (standard sample) was prepared, to which the aroma fraction recovered in the production process of the Kuding tea processed product (sample B) of Example 1 was added to final concentrations of 2, 5, 10, 20, 40, 60 , 80 or 100 ppm, respectively, to prepare a test sample (aroma-added sample C aqueous solution). Flavors (grassiness, fatty odor) of these test samples were evaluated by 14 panelists who had been sufficiently trained in sensory evaluation of flavor and had experience of one year or more. Specifically, for the sensory evaluation of the flavor, each panelist was asked to rinse their mouths with ion-exchanged water, and then hold about 20 ml of each test sample in their mouths and swallow it. Compare with the flavor of sample C aqueous solution (200ppm) (standard sample) without added ingredients (2-point comparison method), and record the aroma addition concentration at which unpleasant flavor (grassy, fatty odor) begins to be felt. was carried out. In addition, between tests between each test sample, be sure to rinse the mouth well with ion-exchanged water, and be careful not to affect the evaluation of the next test sample by the evaluation result of the previous test sample. .

上記表３に示すように、１４名のパネルのうち半数にあたる７名がアロマ添加濃度２０ｐｐｍで、当該アロマ留分由来の不快な風味（青臭さ、脂肪臭）を感じるようになった。また、アロマ留分添加濃度が８０ｐｐｍにもなると１４名のパネル全員が当該アロマ由来の不快な風味を感じる結果となった。Table 3 shows the results.

As shown in Table 3 above, half of the 14 panelists, 7 panelists, began to feel an unpleasant flavor (grassiness, fatty odor) derived from the aroma fraction at an aroma addition concentration of 20 ppm. When the concentration of the aromatic fraction added reached 80 ppm, all 14 panelists felt an unpleasant flavor derived from the aroma.

In this way, an aqueous solution containing 200 ppm concentration of kucho tea processed product (sample C) was added to the aromatic fractions distilled from kucho tea (aromatic components: hexanal, 2,4-hexadienal, 2,4-heptadienal , and 2,4-decadienal) are added, the total concentration of the aroma at which grassy and fatty odors are hardly perceived is less than 80 ppm, and the lower the concentration, the less grassy and fatty odors are perceived. Specifically, in the above case, when the total aroma concentration is 20 ppm or less, especially less than 20 ppm, most people do not perceive grassy or fatty odors. In other words, the aroma component (residual aroma) derived from kuchocha (hexanal, 2 ,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal) in a total amount of 20 ppm or more, although it varies from person to person, the flavor will be slightly impaired, and the total amount will be 80 ppm. If it is contained above, the flavor will be spoiled to a considerable extent.

これからわかるように苦丁茶加工物に含まれている前記２１種類のサポニン類の総量１００質量部に対する前記アロマ（香気成分：ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）の割合を、総量で約１２００質量部以下、それぞれヘキサナール３１０質量部以下、２，４－ヘキサジエナール４０質量部以下、２，４－ヘプタジエナール６２０質量部以下、及び／または２，４－デカジエナール１６０質量部以下とすることで、青臭さや脂肪臭を感じにくい苦丁茶加工物とすることができる。これら各香気成分の割合が少なくなるほど、青臭さや脂肪臭が低減する。より好ましい香気成分の割合は、苦丁茶加工物に含まれている前記２１種類のサポニン類の総量１００質量部に対して、総量で約２８０質量部以下、それぞれヘキサナール８０質量部以下、２，４－ヘキサジエナール１０質量部以下、２，４－ヘプタジエナール１６０質量部以下、及び／または２，４－デカジエナール４０質量部以下である。As confirmed in Experimental Example 1, the kuchocha processed product (Sample C) contained the above 21 kinds of saponins in a total amount of 64.5 μg per 1 g. Since the test sample (aroma-added sample C aqueous solution) has a concentration of 200 ppm in the Kucho tea processed product (sample C), the saponins in the test sample are 12.9 μg / L, that is, at a concentration of 0.013 ppm. will be included. Saponins and each aroma of the test sample (aroma-added sample C aqueous solution) containing aromas (hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal) in a total amount of 20 to 80 ppm The content of is shown in Table 4.

As can be seen from this, the aroma (aromatic components: hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2 ,4-decadienal) in a total amount of about 1200 parts by mass or less, respectively hexanal 310 parts by mass or less, 2,4-hexadienal 40 parts by mass or less, 2,4-heptadienal 620 parts by mass or less, and/or 2 ,4-decadienal is 160 parts by mass or less, it is possible to obtain a bitter tea processed product that is less likely to have a grassy odor or a fatty odor. The grassy smell and fatty smell are reduced as the ratio of each of these aroma components is reduced. More preferably, the ratio of the aromatic components is about 280 parts by mass or less in total, 80 parts by mass or less of hexanal, respectively, with respect to 100 parts by mass in total of the 21 types of saponins contained in the processed kucho tea. 10 parts by mass or less of 4-hexadienal, 160 parts by mass or less of 2,4-heptadienal, and/or 40 parts by mass or less of 2,4-decadienal.

Experimental Example 4 Sensory evaluation of Kucho tea processed product (Part 1)
The Kucho tea processed products (Samples A to C) prepared in the above production examples (Comparative Example 1 and Examples 1 to 3) were added to ion-exchanged water so that the equivalent amounts of dry tea leaves were the same (Kucho tea Amount of product added: sample A 0.68% by mass, sample B 1.00% by mass, sample C 0.033% by mass) and test solutions (samples A to C) were prepared. The tastes (bitterness, off-flavours) of these test liquids were evaluated by 10 panelists who had been sufficiently trained in sensory evaluation of taste and had experience of one year or more. For the sensory evaluation of the taste, each panel was asked to rinse their mouths with ion-exchanged water, and then swallow about 20 ml of each test solution in their mouths. They were evaluated by a 5-point scoring method according to the following criteria. In addition, between the tests between each test solution, the subjects were asked to rinse their mouths thoroughly with ion-exchanged water without fail so as not to affect the evaluation results of the previous test solutions.

In the 5-point evaluation method, "dull" is 1 point, "slightly dull" is 2 points, "neither (neither dull nor sharp)" is 3 points, and "slightly sharp" is 4 points. 5 points for "sharp", 1 point for "none", 2 points for "feeling slightly", 3 points for "feeling", 4 points for "feeling strong", and 4 points for "feeling quite strongly". Each panel was asked to evaluate whether the bitter taste and the rough taste of each test solution corresponded to any of the points between 1 point and 5 points. The panel was also asked to judge that the psychological intervals between the 1-point and 5-point numbers were equal. Here, in the evaluation of "bitterness", "sharp" means that the bitterness is clearly felt, and "dull" means that the bitterness is vaguely felt.

この結果に示すように、被験液（サンプルＢ）及び被験液（サンプルＣ）は、被験液（サンプルＡ）よりも苦味の鋭さが有意に高い一方で、雑味は有意に少ない結果となった。また、被験液（サンプルＢ）よりも被験液（サンプルＣ）のほうが、苦味の鋭さが高く、雑味は少なかった。なお、ここで「有意」とは、一元配置分析を使用し、各ペア〔被験液（サンプルＡ）と被験液（サンプルＢ）または被験液（サンプルＣ）とのペア〕のStudentのt検定で判定した結果に基づく（有意水準α=0.05）。この結果から、被験液（サンプルＢ）及び被験液（サンプルＣ）は、被験液（サンプルＡ）と比較して、雑味が少なくなったために、苦味を明確に感じることができるようになったものと考えられる。つまり、雑味にまぎれて感じにくくなっていた苦味が、雑味を低減することで、立ち上がりの初期の段階からはっきりと苦味として認識できるようになったものと考えられる。従って「苦味が鋭い」という感覚は、口内で苦味を早い段階で明確に感じられることを意味し、「苦味が鈍い」という感覚は、雑味にまぎれて感じにくくなっている苦味を、口内での雑味の経時的低下若しくは苦味の立ち上がりの強さに伴い、雑味よりもある程度苦味が強くなってから苦味と認識することを意味する。The table below shows the results obtained by calculating the average value ± standard deviation from the evaluation points of each panel according to the 5-point evaluation method.

As shown in the results, the test solution (Sample B) and the test solution (Sample C) had a significantly higher sharpness of bitterness than the test solution (Sample A), but had a significantly lower unpleasant taste. . In addition, the test solution (sample C) had a higher sharpness of bitterness and less unpleasant taste than the test solution (sample B). Here, "significant" means that using one-way analysis, Student's t-test for each pair [pair of test solution (sample A) and test solution (sample B) or test solution (sample C)] Based on the determined results (significance level α=0.05). From this result, the test liquid (Sample B) and the test liquid (Sample C) had less unpleasant taste than the test liquid (Sample A), so that the bitterness could be clearly felt. It is considered to be a thing. In other words, it is thought that the bitterness, which had become difficult to perceive due to the presence of other miscellaneous tastes, became clearly recognizable as bitterness from the initial stage of the rise by reducing the miscellaneous tastes. Therefore, the feeling of "bitterness is sharp" means that you can clearly feel the bitterness in the mouth at an early stage, and the feeling of "bitterness is dull" means that the bitterness that is difficult to feel is hidden in the miscellaneous tastes. It means that the bitterness is recognized after the bitterness becomes stronger to some extent than the bitterness with the decrease of the bitterness over time or the strength of the rise of the bitterness.

Regarding the odor (smell) of each test liquid, the test liquid (sample A) had a grassy and fatty odor peculiar to Kucho tea leaves when it was put in the mouth, but the test liquid (sample B) and the test liquid Even if (Sample C) was put in the mouth, neither grassy smell nor fatty smell was felt.

As shown in the above experiments, in addition to the extraction process, by steam-distilling the kucho tea leaves to remove the aroma components, not only the grassy smell and/or the fatty odor peculiar to the kucho tea leaves can be reduced, but also the bitterness can be reduced. By reducing the miscellaneous taste that hindered the expression of , the bitterness peculiar to Kuchocha became clear. Therefore, according to the processed product of kuchocha of the present invention, it is possible to clearly impart sharp bitterness peculiar to kuchocha to food and drink while suppressing the grassy smell and/or fatty odor peculiar to kuchocha leaves. It is possible.

Experimental Example 5 Sensory evaluation of Kucho tea processed product (Part 2)
Carbonated water (carbon dioxide gas pressure: about 0.36 MPa ) (addition amount of kucho tea processed product: sample A 0.68% by mass, sample B 1.0% by mass, sample C 0.033% by mass) to prepare test carbonated solutions (samples A to C). The degree of off-taste of these test carbonated liquids was evaluated by the same 10 panelists as in Experimental Example 4, using the same 5-point scoring method as in Experimental Example 4.

この結果、被験炭酸液（サンプルＡ）と比較して、被験炭酸液（サンプルＢ）及び被験炭酸液（サンプルＣ）は、雑味が有意に少ない結果となった。「有意」の意味は実験例４と同じである。但し、被験炭酸液（サンプルＢ）と被験炭酸液（サンプルＣ）との間で有意差は認められなかった。このように、水蒸気蒸留することで雑味が低減された苦丁茶加工物は、炭酸ガスを含む炭酸水に配合した場合でも、その雑味低減効果を実感することができることが確認された。このため、本発明の苦丁茶加工物によれば、炭酸入り飲食物に対しても、苦丁茶葉特有の青臭さ及び／または脂肪臭を抑えつつも、苦丁茶特有の鋭い苦味をクリアに付与することが可能である。The table below shows the results obtained by calculating the average value ± standard deviation from the evaluation points of each panel according to the 5-point evaluation method.

As a result, compared with the test carbonated liquid (sample A), the test carbonated liquid (sample B) and the test carbonated liquid (sample C) had significantly less unpleasant taste. The meaning of "significant" is the same as in Experimental Example 4. However, no significant difference was observed between the tested carbonated liquid (Sample B) and the tested carbonated liquid (Sample C). Thus, it was confirmed that even when the kucho tea processed product in which the unpleasant taste was reduced by steam distillation was blended with carbonated water containing carbon dioxide gas, the effect of reducing the unpleasant taste could be felt. For this reason, according to the processed product of Kuchocha of the present invention, even for carbonated foods and drinks, it clears the sharp bitterness peculiar to Kuchocha while suppressing the grassy smell and/or fatty odor peculiar to Kuchocha. can be given to

Experimental Example 6 Evaluation of bitterness enhancement effect of processed Kucho tea (catechin-containing beverage)
The effect of enhancing the bitterness of the kuchocha processed product of the present invention on catechin-containing beverages was evaluated.
Specifically, a tea beverage (standard beverage) to which 0.012% by mass of catechin (Tea Vigo: manufactured by DSM Nutrition Japan Co., Ltd., epigallocatechin gallate content 94% by mass) was added, and 0.01% by mass of the catechin was added A tea beverage (catechin-reduced beverage: catechin content reduced by 20% from standard beverage) was prepared. For the catechin-reduced beverage, a beverage (Sample C-added catechin-reduced beverage) was prepared by adding 0.05, 0.1, 0.2, or 0.4 ppm of Kucho tea processed product (Sample C) separately, and the standard A total of 6 types of test samples were prepared in combination with beverages and catechin-reduced beverages.

The 6 types of prepared test samples were sensory evaluated in 5 stages based on the criteria shown in the table below by a well-trained panel of 9 people in the same manner as in Experimental Example 4. was evaluated for its bitterness-enhancing effect. The results are also shown in the table below.
In addition, the comprehensive evaluation in the table below was performed according to the following criteria (the same applies to the following experimental examples).
[Comprehensive Evaluation Criteria]
+: More than half of the panel evaluated 3 or more ++: More than 70% of the panel evaluated 3 or more +++: All panel evaluated 3 or more or more than half of the panel evaluated 4 or more ++++: More than 70% of the panel Evaluation of 4 or more ++++: Evaluation of 4 or more by all panel members or evaluation of 5 by more than half of the panel

表７に示すように、評価の結果、カテキン減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．４ｐｐｍ添加した飲料に対してパネル全員がカテキン減量飲料よりも強い苦味を感じると評価した。なお、これらの飲料に含まれるサンプルＣ由来の２１種サポニン類（表１）の総含有量は上記表７に記載の通りである。このため、苦丁茶加工物を２１種サポニン類の総含有量に換算して３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することで苦味が増強された飲料を調製することができる。以上の結果から、本発明の苦丁茶加工物には、カテキン含有茶飲料に対して苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、カテキンなどの茶原料の配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、カテキン等の茶原料の苦味を補助する食品素材として有用である。

As shown in Table 7, as a result of the evaluation, it was found that adding 0.05 ppm or more of the kuchocha processed product (Sample C) to the catechin-reduced beverage tended to enhance the bitterness. In particular, all the panelists evaluated that the beverage to which 0.4 ppm of the kucho tea processed product (Sample C) was added had a stronger bitterness than the catechin-reduced beverage. The total content of 21 types of saponins (Table 1) derived from Sample C contained in these beverages is as shown in Table 7 above. For this reason, the total content of 21 saponins in the kuchocha processed product is 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, and particularly preferably 25.8 ppt or more. Thus, a beverage with enhanced bitterness can be prepared. From the above results, it was confirmed that the processed kucho tea product of the present invention has the effect of enhancing the bitterness of catechin-containing tea beverages. This also means that it is possible to reduce the amount of tea raw materials such as catechins by blending the processed kucho tea of the present invention. In other words, the processed kuchocha tea product of the present invention is useful as a food material that supplements the bitter taste of tea raw materials such as catechins.

Experimental Example 7 Evaluation of bitterness enhancement effect of Kucho tea processed product (iso-α acid-containing beverage)
The effect of enhancing the bitterness of the processed kucho tea product of the present invention on iso-α acid-containing beverages was evaluated.
Specifically, a beer-flavored beverage (standard beverage) to which 0.01% of hop extract (hop extract MT6161-01: manufactured by San-Eigen FFI Co., Ltd.) is added, and the hop extract (hereinafter referred to as “hop A beer-flavored beverage (hop EX reduced beverage: hop EX content reduced by 20% from standard beverage) to which 0.008% by mass of hop EX was added was prepared. The hop EX contains 5% by mass of iso-α acid, which is a bitter component of beer. For the hop EX weight loss beverage, a beverage (Sample C-added hop EX weight loss beverage) was prepared by adding 0.05, 0.1, 0.2 or 0.4 ppm of the processed Kucho tea (Sample C), respectively, A total of 6 types of test samples were prepared in combination with the standard beverage and Hop EX weight loss beverage. The compositions of these beverages are listed in Table 8.

（１）ホップエキストラクトＭＴ６１６１－０１：三栄源エフ・エフ・アイ株式会社製
（２）株式会社林原製
（３）ＭＯＬＤＡ社製
（４）ビールフレーバーＭＴ６１６２－０１：三栄源エフ・エフ・アイ株式会社製

(1) Hop extract MT6161-01: San-Eigen FFI Co., Ltd. (2) Hayashibara Co., Ltd. (3) MOLDA (4) Beer flavor MT6162-01: San-Eigen FFI Co., Ltd. company made

For the prepared 6 types of test samples, sensory evaluation was performed in 5 stages based on the criteria shown in Table 9 by a panel of 9 people who were well trained in the same manner as in Experimental Example 4. was evaluated for its bitterness-enhancing effect on beer-flavored beverages. The results are also shown in Table 9.

表９に示すように、評価の結果、ホップＥＸ減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．１ｐｐｍ添加した飲料に対してパネル全員がホップＥＸ減量飲料よりも強い苦味を感じると評価し、さらに０．２ｐｐｍ以上添加した飲料に対してパネルの半数以上が標準飲料と同等またはそれより強い苦味を感じると評価した。また苦丁茶加工物の添加量を２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することでホップの苦味が増強されたビール風味飲料を調製することができる。以上の結果から、本発明の苦丁茶加工物には、ホップエキス（またはイソα酸）を含有するビール風味飲料に対して苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、ビール風味飲料についてホップエキス（またはイソα酸）の配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、ビール風味飲料についてホップエキス（またはイソα酸）の苦味を補助する食品素材として有用である。

As shown in Table 9, the evaluation results showed that the addition of 0.05 ppm or more of the kucho tea processed product (Sample C) to the hop EX weight loss beverage tended to enhance the bitterness. In particular, all the panel members evaluated that the beverage to which 0.1 ppm of kucho tea processed product (sample C) was added felt a stronger bitterness than the hop EX weight loss beverage, and furthermore, the panel of the beverage to which 0.2 ppm or more was added More than half of the respondents evaluated that the bitterness was equal to or stronger than that of the standard drink. Further, when the added amount of the kucho tea processed product is converted into the total content of 21 saponins (Table 1), the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, A beer-flavored beverage with enhanced hop bitterness can be prepared by particularly preferably blending 25.8 ppt or more. From the above results, it was confirmed that the processed kuchocha tea product of the present invention has the effect of enhancing the bitterness of beer-flavored beverages containing hop extract (or iso-α-acid). This also means that the amount of hop extract (or iso-α-acid) compounded in beer-flavored beverages can be reduced by blending the processed kucho-cha product of the present invention. In other words, the processed kuchocha product of the present invention is useful as a food material that supplements the bitterness of the hop extract (or iso-α acid) in beer-flavored beverages.

Experimental Example 8 Evaluation of bitterness enhancement effect of processed Kuchocha (caffeine-reduced coffee)
The bitterness-enhancing effect of the processed kucho-cha product of the present invention on caffeine-reduced coffee was evaluated.
Specifically, coffee containing 0.8% by mass of caffeine-reduced coffee extract (SD coffee extract NO.19910: San-Eigen FFI Co., Ltd., caffeine content 0.6% by mass) (caffeine Weight reduction beverage: caffeine content 0.0048% by mass) was prepared. Using the prepared caffeine-reduced beverage, coffee (Sample C-added caffeine-reduced beverage) separately added with 0.05, 0.1, 0.2, or 0.4 ppm of kucho tea processed product (sample C) , and coffee (standard beverage: caffeine content 0.0548% by mass) to which 0.05% by mass of caffeine (trade name “Cha no Moto” manufactured by Shiratori Pharmaceutical Co., Ltd., caffeine purity 99%) was added. Samples were prepared.

The six types of test samples prepared were subjected to sensory evaluation in five stages based on the criteria shown in Table 10 by a panel of six people who were well trained in the same manner as in Experimental Example 4. was evaluated for its bitterness-enhancing effect on caffeine. The results are also shown in Table 10.

表１０に示すように、評価の結果、カフェイン減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．１ｐｐｍ以上添加した飲料に対してパネルの半数以上がカフェイン減量飲料よりも強い苦味を感じると評価し、さらに０．２ｐｐｍ以上添加した飲料に対してはパネル全員がカフェイン減量飲料より強い苦味を感じると評価するとともに、半数が標準飲料と同等の苦味があると評価した。またこれを苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することでカフェインの苦味が増強されたコーヒーを調製することができる。以上の結果から、本発明の苦丁茶加工物には、コーヒー等のカフェインを含有する食品に対してカフェインの苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、コーヒー等のカフェイン含有食品についてカフェインの配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、コーヒー等のカフェインの苦味を補助する食品素材として有用である。このため、本発明の苦丁茶加工物を添加することにより、カフェインを減量したコーヒー（例えば、カフェインレスコーヒー）の苦味を増強し、コーヒーらしさを増強することが可能になる。

As shown in Table 10, as a result of the evaluation, it was found that adding 0.05 ppm or more of the processed kucho tea (Sample C) to the caffeine-reduced beverage tended to enhance the bitterness. In particular, more than half of the panel evaluated that the beverage to which 0.1 ppm or more of kucho tea processed product (sample C) was added felt a stronger bitterness than the caffeine reduction beverage, and furthermore, to the beverage to which 0.2 ppm or more was added All of the panel members rated it as more bitter than the caffeine-reduced drink, and half rated it as bitter as the standard drink. When this is converted to the total content of the 21 saponins (Table 1) contained in the processed Kuding tea, the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more. , and particularly preferably at 25.8 ppt or more, it is possible to prepare coffee in which the bitterness of caffeine is enhanced. From the above results, it was confirmed that the processed kuchocha tea product of the present invention has the effect of enhancing the bitterness of caffeine in foods containing caffeine such as coffee. This also means that the amount of caffeine in caffeine-containing foods such as coffee can be reduced by adding the processed kuchocha tea product of the present invention. In other words, the processed kuchocha tea product of the present invention is useful as a food material that supplements the bitterness of caffeine in coffee and the like. Therefore, by adding the processed kuchocha tea product of the present invention, it is possible to enhance the bitterness of coffee with reduced caffeine (for example, decaffeinated coffee) and enhance the coffee-likeness.

Experimental Example 9 Evaluation of bitterness-enhancing effect of processed Kucho tea (caffeine-reduced black tea beverage)
The bitterness-enhancing effect of the processed kucho tea product of the present invention on a caffeine-reduced black tea beverage was evaluated.
Specifically, a black tea beverage containing 0.2% by mass of caffeine-reduced black tea extract (FD black tea extract powder NO.19447: San-Eigen FFI Co., Ltd., caffeine content 0.5% by mass) ( A caffeine-reduced beverage: caffeine content of 0.001% by mass) was prepared. Using the prepared caffeine-reduced beverage, a beverage (sample C-added caffeine-reduced beverage) to which 0.05, 0.1, 0.2, or 0.4 ppm of Kucho tea processed product (sample C) was separately added. , and a total of 6 types of black tea beverages (standard beverage: caffeine content 0.016% by mass) with 0.015% by mass of caffeine (trade name “Cha no Moto” manufactured by Shiratori Pharmaceutical Co., Ltd., caffeine purity 99%) Test samples were prepared. The compositions of these beverages are listed in Table 11.

（１）ＦＤ紅茶エキスパウダー：三栄源エフ・エフ・アイ株式会社製
（２）白鳥製薬製
（３）ブラックティーフレーバーＭＴ６１６３－０１：三栄源エフ・エフ・アイ株式会社製

(1) FD black tea extract powder: San-Eigen FFI Co., Ltd. (2) Shiratori Pharmaceutical Co., Ltd. (3) Black tea flavor MT6163-01: San-Eigen FFI Co., Ltd.

The 6 types of test samples prepared were subjected to sensory evaluation in 5 stages based on the criteria shown in Table 11 by a panel of 10 people who were well trained in the same manner as in Experimental Example 4. was evaluated for its bitterness-enhancing effect on black tea caffeine. The results are also shown in Table 12.

As shown in Table 12, as a result of the evaluation, the bitterness tended to be enhanced by adding 0.05 ppm or more of the processed kucho tea (Sample C) to the caffeine-reduced black tea beverage. In particular, all the panel members evaluated that the beverage to which 0.05 ppm or more of kucho tea processed product (sample C) was added felt a stronger bitterness than the caffeine-reduced beverage, and furthermore, to the beverage to which 0.1 ppm or more was added. More than half of the panel members, and all the panel members evaluated that the beverage containing 0.4 ppm or more had a bitter taste equal to or stronger than that of the standard beverage. When this result is converted into the total content of 21 kinds of saponins (Table 1) contained in the processed kucho tea, the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt. As described above, it is possible to prepare a black tea beverage in which the bitterness of black tea caffeine is enhanced by particularly preferably blending 25.8 ppt or more. From the above results, it was confirmed that the processed kucho tea product of the present invention has the effect of enhancing the bitterness of black tea beverages containing caffeine. This also means that it is possible to reduce the amount of caffeine in black tea beverages by blending the processed kucho tea of the present invention. In other words, the processed kucho-cha product of the present invention is useful as a food material that supplements the bitter taste of caffeine in black tea beverages. Therefore, by adding the processed kucho tea product of the present invention, it is possible to enhance the bitterness of black tea with a reduced amount of caffeine (for example, caffeineless black tea) and enhance the tea-likeness.

Experimental Example 10 Acidity-enhancing action of processed kuchocha tea The processed kuchocha tea product (Sample C), which was evaluated as having the sharpest bitterness and least unpleasant taste in Experimental Example 4 above, was evaluated for its taste-imparting effect on an acid-sugar liquid. evaluated.

Specifically, an acid-sugar solution (aqueous solution containing 7.0% by mass of fructose-glucose, 3.0% by mass of sugar, 0.2% by mass of citric acid (anhydrous), and 0.12% by mass of trisodium citrate (crystal)) prepared in the production example The processed kucho tea (Sample C) was added to a final concentration of 0.1 ppm or 1 ppm to prepare sample solutions (Sample C content: 0.1 ppm or 1 ppm). The same 10 panelists as in Experimental Example 4 were asked to evaluate the strength of sourness of each of the above sample solutions in comparison with standard products (2-point test method) according to the following criteria. As a standard product, the same amount of 95% by volume ethanol aqueous solution was added to the above acid-sugar solution instead of the kucho tea processed product (Sample C). The 95% by volume ethanol aqueous solution is an extracting solvent contained in the Kucho tea processed product (Sample C).
[Evaluation Criteria for Acidity]
○: Stronger sourness than the standard product -: Equivalent to the sourness of the standard product ×: Weaker sourness than the standard product.
The results are shown in the table below.
As can be seen from these results, the sourness of the acid-sugar liquid tended to increase by adding the processed kucho tea (Sample C) to the acid-sugar liquid.

Experimental Example 11 Effect of enhancing sourness of processed Kucho tea The effect of enhancing bitterness of the processed Kucho tea of the present invention in a citric acid-containing beverage was evaluated.
Specifically, an orange-flavored soft drink containing 0.1% by mass of citric acid (acidulant) (7.0% by mass of fructose glucose, 3.0% by mass of sugar, 0.0% by mass of trisodium citrate (crystal) and 3% by mass of citric acid) Aqueous solution containing 0.1% by mass of acid) (standard beverage), and orange-flavored soft drink with 0.08% by mass of citric acid added (acidulant-reduced beverage: citric acid content reduced by 20% from standard beverage) were prepared. . For the acidulant-reduced beverage, a drink (Sample C-added acidulant-reduced beverage) was prepared by adding 0.05, 0.1, 0.2, or 0.4 ppm of the Kucho tea processed product (Sample C), respectively, A total of six types of test samples were prepared in combination with the standard drink and the acidulant-reduced drink.

Sensory evaluation was performed on the 6 types of prepared test samples by a panel of 9 people who were well trained in the same manner as in Experimental Example 4, based on the criteria shown in Table 14 in 5 stages. was evaluated for its acidity-enhancing effect. The results are also shown in Table 14.

As shown in Table 14, as a result of the evaluation, it was found that adding 0.05 ppm or more of the kuchocha processed product (Sample C) to the acidulant-reduced beverage tended to enhance the sourness. In particular, 8 out of 9 panelists evaluated that the drink to which 0.1 ppm or more of the kucho tea processed product (Sample C) was added had a stronger sour taste than the acidulant-reduced drink. The effect increases as the additive concentration increases, and with the addition of 0.4 ppm or more, all the panel members feel a stronger sour taste than the acidulant-reduced beverage, and more than half of the panel feel a sour taste equal to or greater than that of the standard beverage. and evaluated. When this result is converted into the total content of 21 kinds of saponins (Table 1) contained in the processed kucho tea, the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt. As described above, it is possible to prepare a soft drink in which the sourness of citric acid is enhanced by particularly preferably blending 25.8 ppt or more. From the above results, it was confirmed that the processed kuchocha tea product of the present invention has the effect of enhancing the sourness of foods containing acidulants. This also means that it is possible to reduce the blending amount of the acidulant by blending the processed kuchocha product of the present invention. In other words, the processed kuchocha product of the present invention is useful as a food material that supplements acidulants in terms of sourness.

Experimental Example 12 Effect of enhancing salty taste of processed kucho tea The effect of enhancing salty taste of the processed kucho tea of the present invention for salt-containing beverages was evaluated.
Specifically, 0.5% by mass of salt-added soup (standard food) and 0.4% by mass of salt-added soup (salt-reduced food: 20% less salt than standard food) were prepared. prepared. For the reduced-salt beverage, foods (Sample C-added reduced-salt foods) were separately prepared by adding 0.05, 0.1, 0.2, or 0.4 ppm of Kucho tea processed product (Sample C). A total of 6 types of test samples were prepared in combination with foods and salt-reduced foods.

The composition of the soup is as follows.
Na glutamate 0.1 (mass%)
Salt 0.5 or 0.4
Katsuobushi extract (NaCl content 11%) * 0.2
Kelp extract (NaCl content 8%) * 0.1
Remainder of water
Total amount 100.0% by mass
* Manufactured by San-Eigen FFI Co., Ltd.

Sensory evaluation was performed on the 6 types of prepared test samples by a panel of 9 people who were well trained in the same manner as in Experimental Example 4, based on the criteria shown in Table 15 in 5 stages. was evaluated for its salty taste enhancing effect. The results are also shown in Table 15.

表１５に示すように、評価の結果、食塩減量飲料に苦丁茶加工物（サンプルＣ）を０．２ｐｐｍ以上添加することで酸味が増強する傾向が認められた。具体的には苦丁茶加工物（サンプルＣ）を０．２ｐｐｍ以上添加した食品に対してパネルの半数以上が食塩減量食品よりも強い酸味を感じると評価し、添加濃度の増加に伴いその効果が高くなった。またこの結果を苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を１２．９ｐｐｔ以上、好ましくは２５．８ｐｐｔ以上配合することで塩味が増強された食品を調製することができる。以上の結果から、本発明の苦丁茶加工物には、食塩含有食品に対して塩味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、食塩の配合量を減らすことが可能となることを意味するものでもある。つまり本発明の苦丁茶加工物は、塩味という点で食塩を補助する食品素材（減塩素材）として有用である。

As shown in Table 15, as a result of the evaluation, it was found that adding 0.2 ppm or more of the processed kucho tea (Sample C) to the salt-reduced beverage tended to enhance the acidity. Specifically, more than half of the panel evaluated the food to which 0.2 ppm or more of processed kucho tea (Sample C) was added as having a stronger sour taste than the food with reduced salt content. became higher. When this result is converted into the total content of 21 kinds of saponins (Table 1) contained in processed kuchocha, the salty taste is enhanced by adding 12.9 ppt or more, preferably 25.8 ppt or more of the saponins. prepared foods can be prepared. From the above results, it was confirmed that the kuchocha processed product of the present invention has the effect of enhancing the salty taste of salt-containing foods. This also means that the blending amount of salt can be reduced by blending the processed kuchocha tea product of the present invention. In other words, the processed kuchocha tea product of the present invention is useful as a food material (reduced salt material) that supplements salt in terms of saltiness.

Example 4 After dissolving high-fructose corn syrup, sugar, citric acid (anhydrous), and trisodium citrate (crystals) in grapefruit carbonated water, the total amount was adjusted to 25 parts by mass with water. To this, 0.02 part by mass of Kucho tea processed product (Sample C) was added, and then the total amount was adjusted to 100 parts by mass with carbonated water to prepare a carbonated grapefruit drink. It has become a drink that reminds us of the natural bitterness of grapefruit and the juicy peel.

Formulation Fructose-glucose liquid sugar 9.8 (mass%)
Sugar 0.5
Citric acid (anhydrous) 0.2
Trisodium citrate (crystal) 0.115
water 14.385
Kucho tea processed product (Sample C) 0.02
Carbonated water balance
Total amount 100.00

Example 5 0.005 part by mass of acesulfame potassium (trade name: SANET (registered trademark) (Kirin Kyowa Foods Co., Ltd., a high-intensity sweetener having a sweetness about 200 times as high as that of sugar)) in beer-flavored carbonated water, Lactic acid (50%) (trade name: Daiichi Lactic Acid (50%)) (Daiichi Fine Chemical Co., Ltd.) 0.15 parts by mass, trisodium citrate 0.06 parts by mass, beer flavor 0.03 parts by mass, bitter After adding 0.02 parts by mass of the tea processed product (Sample C) and stirring and dissolving, the total amount was adjusted to 40 parts by mass with water, 60 parts by mass of carbonated water was added to this, and the mixture was filled into a container to form a beer-flavored carbonated drink. It was a beverage that exhibited a natural bitterness and was reminiscent of beer.

Formulation Acesulfame potassium 0.005 (% by mass)
Lactic acid (50%) 0.15
trisodium citrate 0.06
Beer flavor 0.03
Kucho tea processed product (Sample C) 0.02
Carbonated water 60.00
Remainder of water
Total 100.00

この結果からわかるように、本発明の苦丁茶加工物によれば、炭酸飲料（果汁入り飲料、無果汁飲料）、清涼飲料（果汁入り飲料）、アルコール飲料（ビール、酎ハイ）、ビール風味ノンアルコール飲料、茶系飲料（緑茶、ウーロン茶、紅茶、混合茶）、コーヒー(カフェインレスコーヒー)、コーヒー飲料、及びエネルギー飲料等の各種食品の呈味を改善することが確認された。 Experimental Example 13 Taste-improving action of processed Kucho-cha product The taste-improving action of the processed Kucho-cha product (Sample C) was evaluated.
Specifically, the Kucho tea processed product (Sample C) prepared in the production example was added to various commercial beverages (see Table 16. Carbonated beverages, soft drinks, alcoholic beverages, tea beverages, coffee, energy drinks, etc.). Sample solutions were prepared by adding processed green tea (Sample C) to final concentrations of 0.1 ppm, 24 ppm (coffee only), or 72 ppm. All commercially available beverages were used within the expiration date. A panel of 3 to 20 people who had been sufficiently trained in sensory evaluation of taste was asked to evaluate the taste of each of the above sample solutions in comparison with a standard product. As standard products, the same amount of 95% by volume ethanol aqueous solution was added to each commercially available beverage instead of Kuchocha extract (Sample C).
The results are shown in Table 16. The results are shown as a ratio of the number of panels judged to be "good: preferable to the standard product" and the total number of panels.

As can be seen from this result, according to the processed kucho tea of the present invention, carbonated drinks (fruit juice-containing drinks, fruit juice-free drinks), soft drinks (fruit juice-containing drinks), alcoholic drinks (beer, shochu high), beer-flavored It was confirmed to improve the taste of various foods such as non-alcoholic beverages, tea beverages (green tea, oolong tea, black tea, mixed tea), coffee (decaffeinated coffee), coffee beverages, and energy drinks.

Claims (12)

The total amount of hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal is 1200 parts by mass or less with respect to the total content of 100 parts by mass of the 21 kinds of compounds shown in Table 1. A bitter tea processed product characterized by
Kuding tea processed product, wherein the kuding tea processed product is an extract of a residual plant after steam distillation treatment of the original plant of kuding tea :

[UHPLC conditions]
Apparatus: Shimadzu UHPLC (Nexera X2)
Column: ACQUITY UPLC BEH C18 (100mm×2.1mm ID, 1.7 μm) Column bath temperature: 30℃
Mobile phase: (A) 0.1 vol% formic acid aqueous solution (B) Acetonitrile containing 0.1 vol% formic acid Gradient: (B) 5 vol% → 60 vol% (70 min, linear) → 100 vol% (75 min, linear) Flow rate: 0.2 mL /min
Injection volume: 5 μL
[TOF/MS conditions]
Equipment: AB SCIEX TOF/MS (Triple TOF 5600+ System)
Ionization method: electrospray ionization (ESI) negative mass range: m/z 50-2000. Based on the total content of 100 parts by mass of the 21 kinds of compounds shown in Table 1, the content of hexanal is 310 parts by mass or less, the content of 2,4-hexadienal is 40 parts by mass or less, and the content of 2,4- 2. The processed product of Kuchocha according to claim 1, wherein the content of heptadienal is 620 parts by mass or less and/or the content of 2,4-decadienal is 160 parts by mass or less. The total amount of hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal is 280 parts by mass or less with respect to 100 parts by mass of the 21 kinds of compounds shown in Table 1. , Preferably, the content of hexanal is 80 parts by mass or less, the content of 2,4-hexadienal is 10 parts by mass or less, the content of 2,4-heptadienal is 160 parts by mass or less, and/or 2,4- 2. The processed product of Kuchocha according to claim 1, wherein the content of decadienal is 40 parts by mass or less. Claims 1 to 3 , wherein the original plant of Kudingcha is Ilex latifolia Thunb., Ilex kudingcha CJTseng, Ilex kaushue SYHu, or Ligustrum purpurascens YCYang. The kucho tea processed product described in any of the above. A method for producing a kucho tea processed product having the following steps (1) to (2) or the following (1) to (3):
(1) a step of steam-distilling part or all of the original plant of Kudingcha;
(2) extracting a part or all of the original plant remaining after the steam distillation step with water or a mixture of water and a water-soluble organic solvent, and (3) recovering the extract; A step of recovering a fraction containing a component having a bitter taste by subjecting the extract obtained in the step to adsorption/desorption treatment using a resin. The production method according to claim 5 , which is a method for producing the kucho tea processed product according to any one of claims 1 to 4 . A food containing the processed Kuchocha according to any one of claims 1 to 4 . Food according to claim 7 , wherein the total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is less than 80 ppm, preferably less than 20 ppm. 9. The food according to claim 7 or 8 , further comprising at least one selected from the group consisting of a bitter material, a sour material and a salty material. A food composition comprising the processed Kuchocha product according to any one of claims 1 to 4 . The food composition according to claim 10 , wherein the food composition is a taste improver. 12. The food composition according to claim 11 , wherein the taste improver is a bitter taste imparting agent, a sour taste enhancer or a salty taste enhancer.