JP7244164B2 - mixed tea drink - Google Patents

Description

The present invention relates to mixed tea beverages.

Beverages containing extracts from raw materials such as tea leaves (hereinafter referred to as "tea beverages") are one of the beverages that are widely accepted by consumers due to their flavor and thirst-quenching properties. Among tea beverages, beverages containing extracts from multiple raw materials (hereinafter referred to as "mixed tea beverages") are strongly supported by health-conscious consumers because various ingredients derived from raw materials can be easily ingested. ing.

However, the mixed tea beverage may lose its palatability due to the flavor derived from the ingredients. Therefore, various methods have been proposed to enhance the palatability of mixed tea beverages (eg, Patent Documents 1 and 2, etc.).

JP 2015-8704 A JP-A-2005-58208

By the way, mixed tea beverages may contain sodium salts to reinforce mineral content. However, sodium enhances the saltiness of the flavor of the mixed tea beverage, possibly impairing the palatability of the mixed tea beverage. On the other hand, it is difficult to improve specific flavors without compromising the taste coherence of mixed tea beverages.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sodium-containing mixed tea beverage that has a well-balanced taste and a suppressed salty taste.

The present inventors selected from the group consisting of loquat leaves, mulberry leaves, yuzu peels, mandarin orange peels, houttuynia cordata, evening primrose, and Ebisgusa seeds in tea beverages containing 10 mg/100 ml or more and 80 mg/100 ml or less of sodium. The inventors have found that the above problems can be solved by blending one or more selected plant extracts, and have completed the present invention. More specifically, the present invention provides the following.

(1) a tea extract;
one or more plant extracts selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, houttuynia cordata, evening primrose, and Ebysgusa seeds;
10 mg/100 ml or more and 80 mg/100 ml or less of sodium;
Mixed tea beverages, including

(2) In a mixed tea beverage containing tea extract and sodium,
By blending one or more plant extracts selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, Houttuynia cordata, evening primrose, and Ebisgusa seeds, the strong salty taste of the mixed tea beverage is obtained. A method of suppressing spiciness and enhancing the unity of taste.

(3) Select the test plant extract based on the strength of the salty taste and the consistency of the taste of the mixed tea drink containing the test plant extract mixed with the tea extract and sodium. A method for screening plant extracts, comprising:

According to the present invention, it is possible to provide a sodium-containing mixed tea beverage in which the intensity of salty taste is suppressed while having a cohesive taste.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Mixed tea drink>
The mixed tea beverage of the present invention contains a tea extract, a predetermined plant extract, and 10 mg/100 ml or more and 80 mg/100 ml or less of sodium. The present inventors have found that if these requirements are satisfied, it is possible to obtain a mixed tea beverage in which the sodium-derived salty taste is suppressed without impairing the consistency of the taste of the mixed tea beverage. Each component and the like will be described in detail below.

(Plant extract)
The plant extract in the present invention is an extract obtained from one or more selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, Houttuynia cordata, evening primrose, and Ebisgusa seeds, or concentrates thereof. Things, etc. Hereinafter, "one or more selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, houttuynia cordata, evening primrose, and Ebysgusa seeds" is also referred to as the "plant raw material of the present invention". The plant raw material of the present invention may be used alone or in combination of two or more. When combining two or more plant raw materials of the present invention, each raw material may be extracted individually, or a part or all of the raw materials may be extracted together.

As a result of studies by the present inventors, it was unexpectedly found that the plant extract from the plant raw material of the present invention can suppress the salty taste of tea beverages derived from sodium. Furthermore, any of the plant extracts from the plant raw materials of the present invention can be preferably blended into a mixed tea beverage because the combination of any of the plant extracts with any tea extract does not impair the consistency of the taste.

As the loquat leaf, any part of the loquat leaf used as leaf tea can be used.

As the mulberry leaf, any part of the mulberry leaf used for leaf tea can be used.

As the yuzu peel, any part of the yuzu peel can be used.

As the tangerine peel, any part of the tangerine peel can be used.

As Houttuynia cordata, any organ of Houttuynia cordata (root, leaf, stem) or parts thereof can be used, and preferably leaves can be used.

As the evening primrose, any organ (root, leaf, stem) or part thereof of the evening primrose can be used, preferably the leaves.

As the seeds of Ebisu Gusa, seeds contained in legumes of Ebisu Gusa can be used. A tea beverage containing an extract from the seeds of Ebisu gusa is also called "habu tea."

Among the above, mulberry leaves and mandarin orange skins are preferred from the viewpoints of improving the taste, aroma, aftertaste, and ease of drinking of the mixed tea beverage and easily suppressing the strength of the sliminess.

In addition to the plant raw material of the present invention, other plant raw materials may be used in combination. Examples of such a plant material include perilla leaves. Perilla leaves themselves are less likely to exhibit the effects of the present invention. However, by blending perilla leaves together with the plant raw material of the present invention, for example, in an amount equal to or less than the amount of the plant raw material of the present invention, a mixture that has a cohesive taste but suppresses the strength of salty taste. A tea drink is obtained.

The plant raw materials of the present invention may be used singly or in combination. The amount of the plant raw material of the present invention used can be appropriately set according to the flavor and strength of the mixed tea beverage to be obtained, but the lower limit is, for example, the total amount per 1 L of the extraction solvent is preferably 0.1 g or more. More preferably, it may be 0.5 g or more. The upper limit may be, for example, a total amount of preferably 10 g or less, more preferably 5 g or less per 1 L of the extraction solvent, from the viewpoint of easily obtaining a mixed tea beverage with an appropriate flavor.

The method for obtaining the plant extract is not particularly limited, and a normal tea extraction method (drip extraction, immersion stirring extraction, etc.) using a solvent (water, etc.) can be employed. The extraction conditions are not particularly limited, but extraction may be performed at 80 to 100° C. for 5 to 60 minutes.

(sodium)
The mixed tea beverage of the present invention contains 10 mg/100 ml or more and 80 mg/100 ml or less of sodium. If the content of sodium in the mixed tea beverage of the present invention is 10 mg/100 ml or more, a sufficient amount of minerals can be added to the mixed tea beverage. When the sodium content is 80 mg/100 ml or less in the mixed tea beverage of the present invention, the salty taste of the mixed tea beverage can be preferably suppressed by the plant extract of the present invention, and a good flavor is likely to be achieved.

The lower limit of sodium content in the mixed tea beverage of the present invention is preferably 20 mg/100 ml or more, more preferably 30 mg/100 ml or more, still more preferably 40 mg/100 ml. The upper limit of sodium content in the mixed tea beverage of the present invention is preferably 70 mg/100 ml or less, more preferably 60 mg/100 ml or less, and even more preferably 50 mg/100 ml.

If the content of sodium in the mixed tea beverage of the present invention is 40 mg/100 ml or more and 80 mg/100 ml or less, a particularly suitable mixed tea beverage can be obtained for prevention and countermeasures against heatstroke.

The content of sodium in the mixed tea beverage of the present invention is determined by adjusting the type and amount of tea leaves and plant raw materials used for extraction, extraction conditions, etc., dilution with solvents, etc., and addition of raw materials containing sodium salts. It can be adjusted to the above values.

As sodium, salts of sodium used in foods and drinks can be used, and examples thereof include sodium chloride, sodium hydrogen carbonate, sodium L-ascorbate, trisodium citrate and the like. The amount of sodium salt used may be adjusted so that the value converted to sodium falls within the above range.

The sodium content in the mixed tea beverage of the present invention is determined, for example, by inductively coupled plasma-mass spectrometry (ICP-MS). Specific conditions are as follows.
Measurement method: inductively coupled plasma mass spectrometry (ICP-MS)
Apparatus: model name "ICP-MS Agilent 7700" (manufactured by Agilent)
Gas: He gas Measurement mode: Spectrum Spectrum mode options: Peak pattern 3 points, repetition 3, sweep times/repetition 100
Standard solution: manufactured by Kanto Kagaku

(tea extract)
The mixed tea beverage of the present invention can be blended with an extract from any tea raw material (for example, green tea leaves or grains) or a concentrate thereof as a tea extract. Green tea leaves include Camellia (C. sinensis, C. assamica, etc.). As grains, those commonly used as raw materials for tea beverages can be used, and examples thereof include pearl barley, barley, germinated barley, rice, corn, soybeans, adzuki beans, and potatoes. These tea ingredients may be used alone or in combination of two or more. When two or more of these tea raw materials are combined, each raw material may be extracted individually, or a part or all of the raw materials may be extracted together. From the viewpoint that the effect of the present invention can be easily obtained, the mixed tea beverage of the present invention preferably contains a grain-derived extract as the tea extract.

The harvesting period of the tea raw material is not particularly limited. For example, the green tea leaves may be any of 1st, 2nd and 3rd teas, and mixtures thereof. The portion of the green tea leaf is not particularly limited, and may be any one of extracts from leaves, stems, powder, mixtures thereof, and the like.

The method for obtaining an extract from tea raw materials is not particularly limited, and a conventional tea extraction method (drip extraction, immersion stirring extraction, etc.) using a solvent (water, etc.) can be employed. The extraction conditions are not particularly limited, but extraction may be performed at 80 to 100° C. for 5 to 60 minutes.

(other ingredients)
The mixed tea beverage of the present invention may contain components normally blended in beverages, etc., as long as the effects of the present invention are not impaired. The types and amounts of the components to be blended can be appropriately set according to the effects to be obtained. Such ingredients include antioxidants (vitamin C, etc.), fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, A quality stabilizer etc. are mentioned.

In addition, the mixed tea beverage of the present invention may contain optional ingredients derived from tea raw materials and plant raw materials of the present invention.

<Method for producing mixed tea beverage>
The mixed tea beverage of the present invention is obtained by appropriately adjusting the above components. There are no particular restrictions on the mixing ratio, mixing order, etc. of the components and raw materials. The tea extract and the plant extract may be prepared individually or collectively.

The blending ratio of the raw materials of the mixed tea beverage of the present invention is, for example, the raw material of the tea extract (green tea leaves and grains) and the raw material of the plant extract (the plant raw material of the present invention), by mass ratio, the tea extract raw material: raw material of plant extract = 30:1 to 5:1.

The obtained mixed tea beverage may be filled into a container, and may be appropriately sterilized before or after filling the container.

The method of sterilization treatment is not particularly limited, and includes ultra-high temperature flash sterilization (UHT sterilization), retort sterilization, and the like.

<Method for Suppressing Salty Taste of Mixed Tea Beverage and Enhancing Taste Coherence>
As described above, the mixed tea beverage containing tea extract and sodium is selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, dokudami, evening primrose, and Ebysgusa seeds. By blending one or more plant extracts, it is possible to suppress the strength of the salty taste of the mixed tea beverage and enhance the cohesiveness of the taste.

<Method for screening plant extract>
The present invention also includes a screening method for plant extracts capable of suppressing the strength of salty taste of mixed tea beverages and enhancing the unity of taste. The screening method selects a test plant extract based on the strength of salty taste and the consistency of taste of a mixed tea beverage containing a tea extract and sodium, which is blended with a test plant extract. including doing

For example, the screening method is performed in a mixed tea beverage containing tea extract and sodium, from the group consisting of loquat leaf, mulberry leaf, yuzu peel, mandarin orange peel, Houttuynia cordata, evening primrose, and Ebysgusa seeds. By comparing the mixed tea beverage containing one or more selected plant extracts and the mixed tea beverage containing the test plant extract based on the strength of the salty taste and the taste of the mixed tea beverage, It may include selecting a test plant extract that reduces the salty intensity of the mixed tea beverage and enhances the cohesiveness of the taste.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

<Preparation of mixed tea beverage>
Based on the formulations shown in Tables 1 to 5, "Raw material composition", each raw material was extracted under the following conditions to prepare a mixed liquid of tea extract and plant extract. Next, sodium was added to the mixed liquid to obtain each mixed tea beverage.

(extraction from tea leaves)
Raw material compositions were prepared by mixing the respective raw materials in the proportions described in Tables 1 to 5 in the "Raw material composition" section. Water having a water temperature of 90° C. or higher was added to each raw material composition thus obtained to obtain a crude liquid.

(Formulation of mixed tea beverage)
Sodium bicarbonate (sodium bicarbonate), sodium ascorbate and sodium chloride are added to each crude liquid so that the sodium equivalent amount in the mixed liquid is the value shown in the "Na amount" in each table, After being filled into a can container, retort sterilization was performed to obtain a mixed tea beverage.

<Evaluation of mixed tea beverage>
For each mixed tea beverage, sensory evaluation was performed by the following method.

[sensory evaluation]
Each mixed tea beverage was subjected to sensory evaluation by a specialized panel (5 persons). Specifically, each mixed tea beverage was scored for its deliciousness, aroma, aftertaste, ease of drinking, strength of saltiness, strength of sliminess, and consistency of taste as a blended tea, and the average value was calculated. Calculated. It should be noted that the higher the numerical value, the better the deliciousness, the goodness of the various types, the ease of consumption, and the consistency of the taste. , maximum score: 7.0 points). The results are shown in the "sensory evaluation results" section of each table.

As can be seen from the comparison between each Comparative Example and each Example in Table 1, 20 mg/100 ml or more of Even when sodium is blended, compared to the case where the mandarin peel extract is not included, the strength of the salty taste can be suppressed and the taste can be enhanced. It tended to enhance the good taste, good aftertaste, and ease of drinking, and to suppress the strength of sliminess.

On the other hand, as understood from the comparison between Comparative Examples 1-1 and 1-2 in Table 1, the mixture of barley extract (tea extract) and plant extract (tangerine peel extract) Even when sodium was added to the liquid, when the amount was small (7 mg/100 ml), there was no significant difference from the case where the mandarin peel extract was not included.

As can be seen from the comparison between Comparative Example 7-1 in Table 2 and each example, the mixture of barley extract (tea extract) and various plant extracts was blended with 10 mg/100 ml of sodium. However, compared to the case where various plant extracts are not included, the strength of salty taste can be suppressed while the taste coherence can be enhanced. There was a tendency that the strength of the sliminess could be suppressed.

On the other hand, as can be seen from Comparative Example 7-2 in Table 2, even if the perilla leaf extract was used as the plant extract, it was not possible to enhance the coherence of the taste, and the taste was inferior. . From these results, the effect of the present invention is that at least one or more selected from the group consisting of loquat leaves, mulberry leaves, yuzu peel, mandarin orange peel, houttuynia cordata, evening primrose, and Ebysgusa seeds are used as the plant extract. It is understood that it is played by being included.

As can be seen from Tables 3 and 4, even when the pearl barley extract or the green tea extract was used in place of the barley extract, results with the same tendency as in Table 2 were obtained.

As can be seen from Table 5, even when the perilla leaf extract is used, by using it in combination with the plant extract of the present invention, the strength of the salty taste can be suppressed and the overall taste can be enhanced. was made.

Claims (1)

Selecting the test plant extract based on the strength of salty taste and the taste consistency of the mixed tea beverage containing the tea extract and sodium, which is blended with the test plant extract. A screening method for extracts.