JP7319095B2 - Taste modifier and method for improving taste of food and drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to a taste modifier containing a tea-derived component as an active ingredient, and a method for improving the taste of food and drink.

In modern life, various kinds of food and drink including food and drink have become commonplace, adding color to our lives. On the other hand, various health problems caused by a rich diet are becoming social problems.

Such health problems are of various types. For example, one of them is excessive intake of salt. Salt is an essential component for sustaining living organisms, and food and drink containing an appropriate amount of salt tend to be palatable due to their stimulating taste. However, excessive intake of salt over a long period of time causes diseases such as hypertension, renal disease, and heart disease. According to some statistics, three-fourths of the world's adults are consuming nearly twice the recommended amount of salt per day, which is a global problem.

In order to solve such problems, various proposals have been made from various viewpoints. For example, Patent Literature 1 proposes a functional salt composition containing sodium gluconate as a main component, which among sodium salts has little effect on blood pressure elevation.
Also, US Pat. No. 6,300,002 proposes replacements for common salts, including yeast extract, aromatic flour and low sodium salts.
In addition, US Pat. No. 5,300,000 proposes a salt-enhanced composition in which a food or beverage contains less than normal amounts of salt and a salt-enhancing amount of an encapsulated ammonium salt.
Moreover, Patent Document 4 proposes a salty taste enhancer characterized by containing a volatile component with a molecular weight of less than 200 derived from kelp.
Moreover, Patent Document 5 proposes a salty taste imparting preparation containing basic magnesium chloride as an active ingredient.
Patent document 6 also proposes a salty taste enhancer containing a mixture of pepper, ginger, clove and cinnamon spice extracts.

However, the above-mentioned prior art documents use new compounds as substitutes for salt, or involve difficulty in refining even if they are naturally derived, or require the combined use of multiple types of materials. For example, it was not necessarily easy to implement.

WO98/02051 Japanese Patent Publication No. 2009-537134 JP-A-6-237732 JP 2011-229524 A JP 2012-090538 A JP 2012-239398 A

The present invention uses a new taste regulator containing tea-derived ingredients as an active ingredient, which can improve the salty taste and reduce the sourness of the food and drink by adding it to the food and drink. It is intended to provide a food and drink and a method for improving the taste of the food and drink.

The present invention is a pulverized product or extract of tea leaves obtained by pasteurization (referred to as "pasteurized tea leaves"), which contains aspartic acid content (mg/100g) relative to theanine content (mg/100g). ratio (aspartic acid/theanine) adjusted to 0.6 to 2.0 as an active ingredient, a food and drink containing the taste modifier, and the taste modifier To propose a method for improving the taste of food and drink, characterized by adding to food and drink.

The present invention also provides a pulverized product or extract of pasteurized tea leaves, wherein the ratio of aspartic acid content (mg/100 g) to theanine content (mg/100 g) (aspartic acid/theanine) is 0.6-2. Proposing a salty taste improver containing one adjusted to 0 as an active ingredient, food and drink containing the salty taste improver, and taste of food and drink characterized by adding the salty taste improver to the food and drink Suggest ways to improve.

The present invention also provides a pulverized product or extract of pasteurized tea leaves, wherein the ratio of aspartic acid content (mg/100 g) to theanine content (mg/100 g) (aspartic acid/theanine) is 0.6-2. A food and drink containing the sourness-reducing agent, and a taste of the food and drink characterized by adding the sourness-reducing agent to the food and drink. Suggest ways to improve.

The taste adjuster proposed by the present invention can improve the salty taste of the food or drink or reduce the sour taste of the food or drink by adding it to the food or drink. Therefore, the taste regulator proposed by the present invention can be provided as a substitute for salt, for example, and can contribute to the suppression of salt intake. Moreover, since the acidity can be reduced, the taste of food and drink can be improved.

Next, the present invention will be described based on embodiments. However, the present invention is not limited to the embodiments described below.

<This taste adjuster>
The taste modifier according to one example of the embodiment of the present invention (referred to as “the present taste modifier”) contains a ground or extract of pasteurized tea leaves as an active ingredient.

(pasteurized tea leaves)
Pasteurized tea leaves refer to tea leaves that have been pasteurized.

The tea leaves used as raw materials for the pasteurized tea leaves may be the leaves or stems of the tea tree Camellia sinensis, or those made from these.
Tea leaves are roughly classified into unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea according to the degree of fermentation. Among them, unfermented tea (green tea) can be preferably used.

The green tea leaves used as raw materials for the pasteurized tea leaves are not limited in terms of tea variety, tea cultivation method and picking time. For example, 1st tea, 2nd tea, 3rd tea, 4th tea, autumn and winter bancha, etc. can also be used. It is also possible to use a combination of two or more types of tea leaves with different tea varieties, tea cultivation methods, plucking times, and the like.
Above all, if the amount of potassium in the pasteurized tea leaf pulverized product or the pasteurized tea leaf extract is relatively large relative to the amount of amino acids, the taste adjustment effect tends to be exhibited easily. , 1st tea, 2nd tea and 3rd tea are preferred, and 1st tea and 2nd tea are particularly preferred.

Moreover, the green tea leaves used as the raw material may be tea leaves that have been subjected to sterilization, that is, enzyme-inactivated tea leaves. A blend of two or more of these can also be used.
In addition, the crude tea is a tea leaf obtained by steaming and roasting fresh leaves, then rolling and drying, and sencha is a tea leaf obtained by further finishing the crude tea. is tea leaves obtained by steaming fresh leaves, removing the green leaves by roasting or the like, and then drying them without rolling.

As a method for heating tea leaves, for example, heating methods known to those skilled in the art, such as hot air roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, and medium roasting, can be appropriately employed. A combination of these methods can also be implemented.
Among them, in the method for producing the pasteurized tea leaves in the present taste modifier, from the viewpoint of how the pasteurization heat is applied to the tea leaves, a pasteurization method in which the pasteurization heat is quickly transferred to the outer surface of the tea leaves is preferable, specifically, a rotating drum type. Roasting, medium roasting, and open cauldron roasting are preferred. Moreover, you may make it fry with a frying pan. In particular, rotary drum roasting is preferred because it allows the outer surface of the tea leaves to be evenly roasted at a high temperature for a short period of time.

The heating temperature in the heating step is preferably adjusted in the range of 160° C. to 240° C., especially 165° C., from the viewpoint of adjusting the ratios of aspartic acid content, theanine content, and amino acid content, as described later. or higher or 230° C. or lower, more preferably 175° C. or higher or 225° C. or lower.
On the other hand, the heating time is preferably adjusted in the range of 0.2 minutes to 10.0 minutes, especially 0.4, from the viewpoint of adjusting the ratios of the aspartic acid content, theanine content, and amino acid content. minutes or more or 8.0 minutes or less, more preferably 0.5 minutes or more or 5.0 minutes or less.

(This pasteurized tea leaf pulverized product)
The pulverized pasteurized tea leaves in the present taste modifier (referred to as “pulverized pasteurized tea leaves”) is a pulverized product obtained by pulverizing the above-mentioned pasteurized tea leaves.
Examples of such pulverization include a method of pulverizing using a pulverizer such as a stone mill, ball mill, power mill, pin mill, and jet mill.
As for the degree of pulverization, D90 is preferably 10 to 1000 μm, more preferably 15 μm or more or 750 μm or less, and more preferably 25 μm or more or 500 μm or less, from the viewpoint of enhancing dissolution.
The D90 means the D90 according to volume particle size distribution measured by laser diffraction scattering particle size distribution measurement.

In addition, the order of the roasting treatment and the crushing treatment of tea leaves is not particularly limited. From the viewpoint of uniform processing, it is preferable to perform the pulverization treatment after the heating treatment.

The pasteurized tea leaf pulverized product has an L ^* value of 15 to 35, an a ^* value of -2 to 6, and a b ^* value of 2 to 21 in its surface color (L ^* a ^* b ^* ). is preferred.
Above all, the L ^* value is preferably 15 to 32, more preferably 15 to 30, more preferably 17 or more or 29 or less, and more preferably 19 or more or 29 or less.
Among them, the a ^* value is -1 to 6, more preferably 0 or more or 6 or less, more preferably 1 or more or 6 or less, more preferably 2 or more.
Among them, the b ^* value is preferably 2 to 19, more preferably 2 to 17, more preferably 3 or more or 16 or less, more preferably 5 or more.
In order to adjust the surface color (L ^* a ^* b ^* ) of the main pasteurized tea leaf pulverized product as described above, the temperature of the pasteurization treatment may be increased or decreased, and the length of the pasteurization time may be adjusted. However, it is not limited to this method.

(This pasteurized tea leaf extract)
The pasteurized tea leaf extract (referred to as "the pasteurized tea leaf extract") in the present taste modifier includes an extract obtained by extracting the pasteurized tea leaves or a pulverized product thereof, a concentrate obtained by concentrating the extract, and the above It is a general term that includes powders obtained by pulverizing extracts or concentrates.
Such a pasteurized tea leaf extract can be used in any one or more of the above aspects. Among them, it is preferable to use an extract obtained by extracting pasteurized tea leaves or a pulverized product thereof (extract of pasteurized tea leaves) alone from the viewpoint of simplicity of preparation. However, since it also depends on the properties of the orally ingested product to which the pasteurized tea leaf extract is added, such selection can be made as appropriate.

The extraction method is not particularly limited. For example, known extraction methods such as immersion extraction, drip extraction, and showering extraction can be appropriately employed.
Solvents used for extraction include, for example, pure water, tap water, distilled water, desalted water, alkaline ionized water, lake water, deep sea water, ion-exchanged water, deoxygenated water, natural water, hydrogen water, or water-soluble organic compounds ( For example, alcohols) or water containing inorganic salts can be used.
As an example, a method of extracting by immersing tea leaves in water, warm water or hot water and stirring can be mentioned.

(active ingredient)
The pasteurized tea leaf pulverized product or the pasteurized tea leaf extract, which is the active ingredient of the present taste modifier, has a ratio of aspartic acid content (mg/100g) to theanine content (mg/100g) (aspartic acid/theanine) of 0. 0.6 to 2.0 is preferred.
If the above ratio (aspartic acid/theanine) of the active ingredients is 0.6 to 2.0, the salty taste can be improved and the sour taste can be reduced, which is preferable.
From this point of view, the ratio (aspartic acid/theanine) in the active ingredients of the present taste modifier is preferably 0.6 to 2.0, especially 0.65 or more or 1.8 or less, especially 0.7 It is more preferable that it is 1.5 or more or 1.5 or less.

Among them, from the viewpoint of improving salty taste, the ratio of aspartic acid content (mg/100 g) to theanine content (mg/100 g) (aspartic acid/theanine) is preferably 0.7 to 2.0. 0.75 or more or 1.9 or less, more preferably 0.8 or more or 1.8 or less.
On the other hand, from the viewpoint of reducing sourness, the ratio of aspartic acid content (mg/100 g) to theanine content (mg/100 g) (aspartic acid/theanine) is preferably 0.6 to 2.0, especially 0.7 or more or 2.0 or less, more preferably 0.8 or more or 2.0 or less.

The pasteurized tea leaf pulverized product or the pasteurized tea leaf extract, which is the active ingredient of the present taste modifier, has a ratio of aspartic acid content (mg/100g) to amino acid content (mg/100g) (aspartic acid/amino acid) of 0. Those adjusted to 0.20 to 0.40 are more preferable.
If the ratio of the active ingredients (aspartic acid/amino acid) is 0.20 to 0.40, the salty taste can be further improved and the sour taste can be reduced, which is preferable.
From this point of view, the ratio (aspartic acid/amino acid) in the active ingredient of the present taste modifier is preferably 0.20 to 0.40, especially 0.23 or more or 0.39 or less, especially 0.25 It is more preferable to be 0.38 or less.

Among them, from the viewpoint of improving salty taste, the ratio of aspartic acid content (mg/100 g) to amino acid content (mg/100 g) (aspartic acid/amino acid) is preferably 0.23 to 0.40. 0.25 or more or 0.39 or less, more preferably 0.3 or more or 0.38 or less.
On the other hand, from the viewpoint of reducing sourness, the ratio of aspartic acid content (mg/100 g) to amino acid content (mg/100 g) (aspartic acid/amino acid) is preferably 0.23 to 0.40, especially 0.30 or more or 0.39 or less, more preferably 0.35 or more or 0.38 or less.

From the viewpoint of adjusting the ratio (aspartic acid/theanine) to the ratio (aspartic acid/amino acid), the aspartic acid content (mg /100g) is preferably 10 to 100, more preferably 15 or more or 90 or less, more preferably 18 or more or 85 or less.
In order to adjust the aspartic acid content in the main pasteurized tea leaf pulverized product or the main pasteurized tea leaf extract, the degree of heating may be increased, such as by increasing the pasteurization. However, it is not limited to this method.

From the viewpoint of adjusting the ratio (aspartic acid/theanine), the theanine content (mg/100 g) in the pasteurized tea leaf pulverized product or the pasteurized tea leaf extract, which is the active ingredient of the taste modifier, is 5 to 100. , preferably 10 or more or 95 or less, more preferably 12 or more or 90 or less.
The content of theanine in the main pasteurized tea leaf pulverized product or the main pasteurized tea leaf extract can be adjusted by increasing the degree of heating such as increasing the pasteurization. However, it is not limited to this method.

From the viewpoint of adjusting the ratio (aspartic acid/amino acid), the amino acid content (mg/100 g) in the pasteurized tea leaf pulverized product or the pasteurized tea leaf extract, which is the active ingredient of the taste modifier, is 15 to 2500. is preferably 20 or more or 1250 or less, more preferably 800 or less, and more preferably 750 or less.
The amino acids in the amino acid content are a general term for aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine and theanine, and the amino acid content means the total content of these.
In order to adjust the amino acid content in the main pasteurized tea leaf pulverized product or the main pasteurized tea leaf extract, the degree of heating may be increased by, for example, increasing the pasteurization. In addition, the buds may be matured by delaying the plucking time. However, it is not limited to this method.

The catechin content (g/100 g) of the roasted tea leaf pulverized product or the roasted tea leaf extract, which is the active ingredient of the taste modifier, is preferably adjusted to 3.0 to 7.5.
If the catechin content (g/100 g) of the active ingredient is 3.0 to 7.5, the pasteurized tea leaf pulverized product or the pasteurized tea leaf extract has a moderate astringency that contributes as a taste modifier, preferable.
From this point of view, the catechin content (g/100 g) in the active ingredient of the present taste modifier is preferably 3.0 to 7.5, especially 3.1 or more or 7.4 or less, especially 4.0 It is more preferable that it is 7.2 or more or 7.2 or less.
The catechin in the catechin content is a general term for eight catechins: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. Content means the total content of these.

In order to adjust the catechin content in the main pasteurized tea leaf pulverized product or the main pasteurized tea leaf extract, the degree of heating may be increased, for example, by increasing the pasteurization. In addition, cover cultivation may be performed. However, it is not limited to this method.

The ratio (potassium/amino acid) of the potassium content (mg/100 g) to the amino acid content (mg/100 g) of the pasteurized tea leaf pulverized product or the pasteurized tea leaf extract, which is the active ingredient of the present taste modifier, is 3.0. It is preferably adjusted to ~30.0.
In this pasteurized tea leaf pulverized product or this pasteurized tea leaf extract, if the amount of potassium is relatively large with respect to the amount of amino acids, the taste adjusting effect tends to be exhibited. is preferably 3.0 to 30.0.
From this point of view, the ratio (potassium/amino acid amount) in the roasted tea leaf pulverized product or the roasted tea leaf extract is preferably 3.0 to 30.0, especially 4.0 or more or 25.0 or less. Above all, it is more preferably 5.0 or more or 22.0 or less.

(other ingredients)
The present taste modifier can contain other ingredients as appropriate in addition to the active ingredients. For example, the inclusion of excipients, sweeteners, antioxidants, stabilizers and the like is optional.

(form)
The form of the present taste modifier is not particularly limited. Examples include powders, tablets, capsules, granules, pastes, syrups, extracts and the like.

<This food and drink>
A food or drink according to an example of the embodiment of the present invention (referred to as "the present food or drink") is a food or drink containing the present taste modifier.

Examples of food and drink include fresh foods such as meat, seafood, vegetables, and fruits, processed livestock products, processed marine products, processed fruits, processed vegetables, processed grains, dairy products, oils and fats, processed soybean foods, seasonings, Examples include breads, cakes, confectionery, noodles, and liquid foods and drinks.
Examples of the processed grains include wheat products and rice products. Examples of wheat products include pasta and bread, and examples of rice products include cooked rice.
Examples of the liquid food and drink include soups, soups, and the like, as well as food and drink that can be swallowed without chewing, such as swallowing food, liquid food, jelly, and pudding.

Food and drink include those taken into the body orally, as well as those taken into the oral cavity and then orally excreted to the outside of the body. For example, chewing gum etc. can be mentioned.
In addition to foods and drinks that are orally ingested by humans, those that are orally ingested by organisms other than humans, such as livestock and pets, are also included. For example, feeds and pet foods are also included.

The present taste adjuster can be used alone as a taste adjuster, or can be used in combination with one or more other materials having an effect of reducing sourness or improving salty taste. In this case, the present taste modifier and other materials can be mixed in advance and added to food and drink.

From the viewpoint of reducing sourness or improving salty taste, the amount of the present taste modifier added to food and drink is preferably 0.02 to 5.00% by mass, especially 0.05% by mass or more or 4 00% by mass or less, preferably 0.10% by mass or more or 3.00% by mass or less.

By adding the present taste modifier to food and drink in this manner, the salty taste of the food and drink can be improved and the sour taste can be reduced.
At this time, these taste effects can be confirmed by sensory evaluation, or can be confirmed by a device such as a taste sensor.

When added to a food or drink, the present taste modifier can improve the salty taste or reduce the sour taste of the food or drink, and can be used as a salty taste improver or a sour taste reducer. At that time, the amount of each added to food and drink is the same as that of the present taste modifier.

<Explanation of terms>
In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, "X or more and Y or less" and "preferably larger than X" or "preferably Y It also includes the meaning of "less than".
In addition, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), "preferably larger than X" or "preferably less than Y" It also includes intent.

Hereinafter, the present invention will be described in further detail based on the following examples and comparative examples. However, the examples described below are not intended to limit the present invention.

[Example 1]
40 g of green tea leaves obtained by rough tea processing of plucked tea leaves (Yabukita seed, Shizuoka prefecture first bancha) are heated to 175 ° C (heating temperature) using a thermometer in a 25 cm diameter frying pan for 1.5 minutes. , while shaking the frying pan, pasteurization processing was performed to obtain pasteurized tea leaves.
After the pasteurized tea leaves were pulverized using a ball mill, large particles on the mesh were removed with a 100 mesh to obtain a pulverized product for pasteurized tea A (sample) having a D90 adjusted to a size of 100 μm.

[Example 2]
40 g of green tea leaves obtained by rough tea processing of the tea leaves (Yabukita seed, Shizuoka prefecture first bancha) after plucking used in Example 1 were heated using a coffee roaster (manufactured by Tokyo Sanki Co., Ltd.). was set to 200° C. and pasteurization was performed for 2 minutes to obtain ground material for pasteurized tea B (sample).

[Example 3]
A pulverized material for pasteurized tea E (sample) was obtained in the same manner as in Example 2, except that the processing time of the pasteurization processing in the pasteurization processing chamber was changed to 3 minutes.

[Example 4]
A pulverized material for pasteurized tea F (sample) was obtained in the same manner as in Example 2, except that the atmospheric temperature of the pasteurization processing chamber was changed to 225°C.

[Example 5]
A pulverized material for pasteurized tea C (sample) was obtained in the same manner as in Example 2, except that the atmospheric temperature of the pasteurization processing chamber was changed to 175°C.

[Example 6]
A pulverized product D (sample) for pasteurized tea was obtained in the same manner as in Example 1, except that the processing time of the pasteurization processing in the pasteurization processing chamber was changed to 5 minutes.

[Comparative Example 1]
A pulverized material for pasteurized tea G (sample) was obtained in the same manner as in Example 1, except that the pasteurization temperature was changed to 100°C.

[Comparative Example 2]
A pulverized material for pasteurized tea H (sample) was obtained in the same manner as in Example 4 except that the processing time of the pasteurization processing in the pasteurization processing chamber was changed to 4 minutes.

[evaluation]
Physical property evaluation and taste sensory evaluation of the pasteurized tea ground products A to H used in Examples and Comparative Examples were performed as follows.

<Amino acid content>
An appropriate amount of the pasteurized tea pulverized material (sample) used in Examples and Comparative Examples was weighed, diluted with distilled water, subjected to filter filtration and analyzed, and subjected to high performance liquid chromatography ( HPLC) was operated under the following conditions, and quantified by the calibration curve method to determine the contents of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine and theanine, and the total content of these amino acids. Amount (mg/100 g) was measured.

HPLC measurement conditions:
Column: XBridge Shield RP18 3.0 x 100mm
Temperature: 40°C
Injection volume: 5 μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: acetonitrile Detector: Waters 2475 multi-wavelength fluorescence detector Detection wavelength: excitation 335 nm emission 450 nm (method for measuring amino acids and theanine)

Gradient program: [Analysis start ~ 15.0 minutes (A phase: B phase = 90: 10, flow rate 0.46 mL / min)] → [15.1 minutes to 28.0 minutes (A phase: B phase = 84: 16, flow rate 0.46 mL / min)] → [28.1 minutes to 31.0 minutes (A phase: B phase = 40: 60, flow rate 0.92 mL / min)] → [31.1 minutes to 34.0 minutes (phase A: phase B = 90:10, flow rate 0.92 mL / min)] → [35.0 minutes to 36.1 minutes (phase A: phase B = 90: 10, flow rate 0.46 mL / min)]

The content of each amino acid was determined from the obtained analytical values using a calibration curve, and the content of each amino acid (mg/100 g) relative to the entire mass of the pulverized product for pasteurized tea (sample) was determined.

<Catechin content>
The catechin content was measured by performing high performance liquid chromatography (HPLC) under the following conditions using an Alliance system (manufactured by Waters Co., Ltd.) and quantifying by a calibration curve method.

(HPLC conditions)
Column: wakosil 3C18HG φ3.0 × 100 mm (manufactured by Wako Pure Chemical Industries, Ltd.)
Column temperature: 35°C
Mobile phase: A phase 5% acetonitrile (containing 0.1% phosphoric acid)
: Phase B 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 0.43mL/min
Injection volume: 5 μL
Detector: Waters 2475 multi-wavelength fluorescence detector Detection wavelength: UV272nm
Gradient program: [Start of analysis ~ 4.67 minutes (Phase A: Phase B = 96: 4)] →
[16.67 minutes (A phase: B phase = 83: 17)] → [20.67 minutes to 25.37 minutes (A phase: B phase = 72: 28)] → [25.47 minutes to 28.29 minutes minutes (phase A: phase B = 10:90 flow rate 0.60 mL / min)] → [28.39 minutes to 32.06 minutes (phase A: phase B = 96: 4 flow rate 0.60 mL / min)] → [ 32.14 minutes to 33.69 minutes (phase A: phase B = 96:4)]

Using the above calibration curve, catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate was determined by HPLC analysis of the analytical samples obtained in Examples and Comparative Examples. , and the total content of these eight components was calculated as the catechin content (mg/100 g) of the pulverized product for pasteurized tea (sample).

<Sensory evaluation test I>
Ten panelists engaged in the development and manufacture of processed foods using tea ingredients were selected for the pulverized materials (samples) for pasteurized tea obtained in Examples and Comparative Examples, and the following evaluation methods were used. However, as a result of the discussion, the most common evaluation was adopted, and the result of the discussion was also adopted for the overall evaluation.

(strength of saltiness)
0.2% of the pasteurized tea pulverized product (sample) obtained in each example and comparative example was added to chicken stock soup (manufactured by Ajinomoto Co., Ltd., 1.5% solution) to obtain a sample for salty sensory evaluation. rice field.
As a control, chicken broth was used to which the ground powder for pasteurized tea (sample) was not added. By asking the panelists to discuss the salty taste of the control, we tried to have a common understanding of the "salty taste" of the control.
Then, each panelist drank the salty taste sensory evaluation samples obtained in the examples and comparative examples, and the "strength of salty taste" was evaluated based on the following criteria.
3: A strong salty taste is felt compared to the control.
2: Slightly stronger salty taste compared to the control.
1: Sensing the same salty taste as the control.

(strength of acidity)
0.2% of the pulverized powder for pasteurized tea (sample) obtained in each example and comparative example was added to yogurt (manufactured by Meiji Co., Ltd.) to obtain samples for sour sensory evaluation.
As a control, yoghurt to which the pulverized powder for pasteurized tea (sample) was not added was used. By asking the panelists to discuss the sourness of the control, we tried to have a common understanding of the "sourness" of the control.
Then, each panelist drank the sourness sensory evaluation samples obtained in Examples and Comparative Examples, and evaluated the "strength of sourness" based on the following criteria.
3: Sour taste is felt weaker than control.
2: Slightly weaker sourness than the control.
1: A sour taste equivalent to that of the control is felt.

<Discussion>
As a result of the taste evaluation, a significant difference in sourness or saltiness was observed in the pasteurized tea pulverized product (sample) used in Examples 1-6 compared to Comparative Examples 1 and 2.
From the results of Examples and Comparative Examples and the results of tests conducted by the present inventors, it was found that the aspartic acid content (mg /100 g) ratio (aspartic acid/theanine) adjusted to 0.6 to 2.0 to improve the salty taste of the food or reduce the sourness of the food. I was able to confirm that it is possible.

<Sensory evaluation test II>
0.01 mass%, 0.02 mass%, 0.05 mass%, 0.10 mass%, 0 20% by mass, 0.50% by mass, 1.00% by mass, 3.00% by mass, and 5.00% by mass, to obtain samples for sour sensory evaluation.

As a control, a solid yoghurt to which the pasteurized tea powder (sample) was not added was used.
By asking the panelists to discuss the sourness of the control, we tried to have a common understanding of the "sourness" of the control.
Then, each panelist drank each sample for sourness sensory evaluation, and evaluated "masking of sourness" based on the following criteria.
3: Acidity is masked considerably compared to the control.
2: The acidity is slightly masked compared to the control.
1: Acidity is slightly masked compared to control.

In 3* in Table 3, a bitter taste derived from the pulverized paste for pasteurized tea was felt.

<Sensory evaluation test III>
The pasteurized tea pulverized product (sample) obtained in Example 1 was added to mayonnaise (manufactured by Kewpie) at 0.01% by mass, 0.02% by mass, 0.05% by mass, 0.10% by mass, 0 20% by mass, 0.50% by mass, 1.00% by mass, 3.00% by mass, and 5.00% by mass, and samples for salty taste sensory evaluation were obtained.

As a control, mayonnaise to which the pulverized powder for pasteurized tea (sample) was not added was used.
By asking the panelists to discuss the salty taste of the control, we tried to have a common understanding of the "salty taste" of the control.
Then, each of the samples for sensory evaluation of salty taste was drunk by each panelist, and the "intensity of salty taste" was evaluated according to the following criteria.
3: The salty taste is considerably improved compared to the control.
2: The salty taste is slightly improved compared to the control.
1: The saltiness is slightly improved compared to the control.

In 3* in Table 4, a bitter taste derived from the ground paste for pasteurized tea was felt.

The sensory evaluation tests II and III, and the results of the tests conducted by the inventors so far, from the viewpoint of reducing sourness or improving salty taste, and from the viewpoint of not feeling the bitterness derived from tea, the pasteurized tea leaf pulverized product (sample) It is preferably added at a rate of 0.02 to 5.00% by mass with respect to food and drink, especially 0.05% by mass or more or 4.00% by mass or less, especially 0.10% by mass or more or 3.00% by mass % or less is more preferable.
In addition, it is said that 5.00% by mass or more may be added to strong-tasting foods and beverages such as dressings, curry, and chocolate, as well as foods and beverages with a bitter taste, since the bitterness derived from the ground powder for pasteurized tea is not easily felt. Conceivable.

Claims (8)

A pulverized product or extract obtained by heating tea leaves (referred to as "fired tea leaves"), the ratio of aspartic acid content (mg/100 g) to theanine content (mg/100 g) (asparagine acid/theanine) is adjusted to 0.6 to 2.0 , and the ratio of aspartic acid content (mg/100 g) to amino acid content (mg/100 g) (aspartic acid/amino acid) is 0.2 to 0.4 , the catechin content (mg/100g) is adjusted to 3.0 to 7.5, and the ratio of potassium content (mg/100g) to amino acid content (mg/100g) (potassium/amino acid) A salty taste improver whose active ingredient is adjusted to 3.0 to 30.0 . The salty taste improver according to claim 1 , which is added to food and drink. A food or drink containing the salty taste improver according to claim 1 . A food or drink containing 0.02 to 5.00% by mass of the salty taste improver according to claim 1 . 5. The food or drink according to claim 3 , wherein the food or drink is a cereal product or a liquid food or drink. A method for improving the taste of a food or drink, comprising adding the salty taste improver according to claim 1 to the food or drink. 7. The method for improving the taste of food or drink according to claim 6, wherein the salty taste improver according to claim 1 is added to the food or drink at a rate of 0.02 to 5.00% by mass. 8. The method for improving taste of food or drink according to claim 6 or 7 , wherein said food or drink is a cereal product or a liquid food or drink.