JP7430536B2 - green tea drinks - Google Patents
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- JP7430536B2 JP7430536B2 JP2020002025A JP2020002025A JP7430536B2 JP 7430536 B2 JP7430536 B2 JP 7430536B2 JP 2020002025 A JP2020002025 A JP 2020002025A JP 2020002025 A JP2020002025 A JP 2020002025A JP 7430536 B2 JP7430536 B2 JP 7430536B2
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- 244000269722 Thea sinensis Species 0.000 title claims description 73
- 235000009569 green tea Nutrition 0.000 title claims description 61
- VHVMXWZXFBOANQ-UHFFFAOYSA-N 1-Penten-3-ol Chemical compound CCC(O)C=C VHVMXWZXFBOANQ-UHFFFAOYSA-N 0.000 claims description 44
- 235000013361 beverage Nutrition 0.000 claims description 31
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims description 28
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims description 28
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 description 15
- 235000013616 tea Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000284 extract Substances 0.000 description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 229940094952 green tea extract Drugs 0.000 description 7
- 235000020688 green tea extract Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- HPXRVTGHNJAIIH-UHFFFAOYSA-N cyclohexanol Chemical compound OC1CCCCC1 HPXRVTGHNJAIIH-UHFFFAOYSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 2
- 239000011755 sodium-L-ascorbate Substances 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- KBPZVLXARDTGGD-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;iron Chemical compound [Fe].OC(=O)C(O)C(O)C(O)=O KBPZVLXARDTGGD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 150000000994 L-ascorbates Chemical class 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Description
本発明は緑茶飲料に関する。 The present invention relates to green tea beverages.
例えば容器詰め茶飲料の製造には、コストや調達の観点から三番茶や秋冬番茶などのいわゆる低級茶葉が用いられることも珍しくない。
一方、低級茶葉を多く使用するようになると、番茶臭（青臭や木茎臭とも称される、生木のような青臭さ）と呼ばれる好ましくない香りが強く感じられるようになることがある。このように番茶臭が強く感じられるようになると緑茶飲料の香気が損なわれ嗜好性が低下してしまうため、好ましくない。
For example, in the production of packaged tea beverages, it is not uncommon to use so-called low-grade tea leaves such as Sanbancha and Autumn/Winter Bancha from the viewpoint of cost and procurement.
On the other hand, when a large amount of low-grade tea leaves is used, an undesirable aroma called bancha odor (a grassy odor similar to raw wood, also known as grassy odor or woody stem odor) may become strongly felt. If the bancha odor is felt strongly in this way, the aroma of the green tea beverage will be impaired and palatability will be reduced, which is not preferable.
緑茶飲料における香気の改善に関するものとしては、例えば特許文献１～４が知られている。 For example, Patent Documents 1 to 4 are known as related to improving the aroma of green tea beverages.
本発明は、緑茶飲料において、飲んだときに番茶臭が感じられるのを抑えることができる新規な技術を提供することを目的とする。 An object of the present invention is to provide a novel technique that can suppress the sense of bancha odor when drinking a green tea beverage.
本発明者は、鋭意研究の結果、番茶臭と１－ペンテン３－オールとの間に相関があること、およびネロリドールを所定の範囲内の含有量で緑茶飲料中に含有させることにより茶飲料における番茶臭を抑制できることを見出し、本発明を完成させた。 As a result of intensive research, the present inventor has discovered that there is a correlation between bancha odor and 1-penten-3-ol, and that by incorporating nerolidol into green tea beverages at a content within a predetermined range, tea beverages can be produced. The present invention was completed based on the discovery that bancha odor can be suppressed.
本発明の要旨は以下のとおりである。
［１］ 緑茶飲料であって、
１‐ペンテン‐３‐オールの含有量が４０ｐｐｂ以下であり、
その含有量が０．３～１０００ｐｐｂであるネロリドールを含有する、緑茶飲料。
［２］ １‐ペンテン‐３‐オールの含有量が２０ｐｐｂ以上である、[１]に記載の緑茶飲料。
［３］ ネロリドールの含有量が０．６～１００ｐｐｂである、[１]または[２]に記載の緑茶飲料。
［４］ １‐ペンテン‐３‐オールの含有量が４０ｐｐｂ以下である緑茶飲料において、ネロリドールの含有量を０．３～１０００ｐｐｂとすることを含む、緑茶飲料における番茶臭抑制方法。
The gist of the present invention is as follows.
[1] A green tea drink,
The content of 1-penten-3-ol is 40 ppb or less,
A green tea beverage containing nerolidol in a content of 0.3 to 1000 ppb.
[2] The green tea beverage according to [1], wherein the content of 1-penten-3-ol is 20 ppb or more.
[3] The green tea beverage according to [1] or [2], wherein the content of nerolidol is 0.6 to 100 ppb.
[4] A method for suppressing bancha odor in a green tea beverage, which comprises adjusting the content of nerolidol to 0.3 to 1000 ppb in a green tea beverage having a 1-penten-3-ol content of 40 ppb or less.
本発明によれば、緑茶飲料において、飲んだときに番茶臭が感じられるのを抑えることができる新規な技術を提供することができる。 According to the present invention, it is possible to provide a novel technique that can suppress the sense of bancha odor when drinking a green tea beverage.
以下、本発明の１つの実施形態について、詳細に説明する。
本実施形態は、緑茶飲料に関し、具体的には、１‐ペンテン‐３‐オールの含有量が４０ｐｐｂ以下であり、その含有量が０．３～１０００ｐｐｂであるネロリドールを含有する、緑茶飲料に関する。
Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a green tea drink, and specifically relates to a green tea drink containing nerolidol, which has a 1-penten-3-ol content of 40 ppb or less and a content of 0.3 to 1000 ppb. .
本明細書において、緑茶飲料とは、Camellia sinensisから得られる葉や茎から製茶された緑茶葉（蒸し茶、煎茶、玉露、抹茶、番茶、玉緑茶、釜炒り茶、中国緑茶などの不発酵茶に分類される茶）の、水や熱水などを用いて抽出した抽出液（緑茶抽出液）を配合した飲料の総称を意味する。
緑茶抽出液は特に限定されず、緑茶を抽出して得られた抽出液のみからなる液体、当該抽出液を濃縮または希釈した液体等を例示することができ、これら液体を濃縮乾燥して得られる抽出物を再度水等に溶解または分散させたものであってもよい。
また、異なる種類に由来する緑茶葉から抽出された抽出液等を混合したものでもよく、緑茶葉と玄米等の穀物類、ジャスミン花、その他のハーブ等のフレーバー類等との混合物を抽出して得られた抽出液であってもよい。
なお、緑茶飲料における緑茶由来成分の割合は特に限定されず、当業者が適宜設定することができ、例えば、タンニンについて３５～１００ｍｇ／１００ｍｌ（酒石酸鉄比色法に基づき測定）である範囲とすることができる。
In this specification, green tea beverages refer to green tea leaves made from leaves and stems obtained from Camellia sinensis (unfermented teas such as steamed tea, sencha, gyokuro, matcha, bancha, gyokuryokucha, kamairicha, and Chinese green tea). A general term for beverages containing an extract (green tea extract) extracted using water or hot water, etc.
The green tea extract is not particularly limited, and examples include a liquid consisting only of the extract obtained by extracting green tea, a liquid obtained by concentrating or diluting the extract, etc., and a liquid obtained by concentrating and drying these liquids. The extract may be dissolved or dispersed in water or the like again.
Alternatively, a mixture of extracts extracted from green tea leaves derived from different types may be used, such as a mixture of green tea leaves and flavors such as grains such as brown rice, jasmine flowers, and other herbs. The obtained extract may be used.
The proportion of green tea-derived components in the green tea beverage is not particularly limited and can be appropriately set by those skilled in the art, for example, in the range of 35 to 100 mg/100 ml of tannin (measured based on iron tartrate colorimetric method). be able to.
茶葉の抽出条件については特に限定されず、使用される茶葉の種類や量、組成などを考慮して当業者が適宜設定することができる。
ここで、上述のとおり、緑茶飲料においては、低級茶葉とも称される、三番茶やそれ以降に摘まれた秋冬番茶などの茶葉を原料として用いる場合に番茶臭が感じられるようになることが多い。
そのため、特に限定されないが、本実施形態においては、該番茶臭が感じられるのを抑えることができるので、三番茶やそれ以降に摘まれた秋冬番茶などの茶葉を用いて得られた緑茶抽出液を含むようにすることが例示できる。
The conditions for extracting tea leaves are not particularly limited and can be set appropriately by those skilled in the art, taking into consideration the type, amount, composition, etc. of tea leaves used.
As mentioned above, green tea beverages often have a bancha odor when using tea leaves such as sanbancha (also called low-grade tea leaves) or autumn/winter bancha (picked after that) as raw materials. .
Therefore, although not particularly limited, in this embodiment, since the bancha odor can be suppressed, green tea extract obtained using tea leaves such as third bancha and autumn/winter bancha picked after that can be used. An example is to include the following.
抽出工程では、一般的な抽出方法を採用可能であり、例えば、水蒸気蒸留、液化炭酸ガス抽出、アルコール抽出、熱水抽出等の従来公知の抽出方法を用いることができる。また、抽出に用いる抽出溶媒の種類は、特に限定されないが、水を抽出溶媒とする場合は、脱イオン交換処理精製したもの又は蒸留水を用いることが好ましい。これらは、安価、手軽であり、且つ安全に調製し抽出設備に供することができる。水以外の抽出溶媒としては、エタノールやその他の親水性有機溶媒が挙げられる。また、抽出溶媒に対して、抽出効率化の目的で、食品添加物のいわゆる炭酸塩（炭酸水素ナトリウム（重曹）等）、リン酸塩、アスコルビン酸塩、アスコルビン酸等を適宜添加してもよい。
抽出温度は、特に限定されないが、例えば３５℃以上１００℃以下とすることが挙げられる。抽出時間も特に限定されず、当業者が適宜設定することができる。
In the extraction step, a general extraction method can be employed, and for example, conventionally known extraction methods such as steam distillation, liquefied carbon dioxide extraction, alcohol extraction, hot water extraction, etc. can be used. The type of extraction solvent used for extraction is not particularly limited, but when water is used as the extraction solvent, it is preferable to use deionized and purified water or distilled water. These are cheap, easy, and can be safely prepared and provided to extraction equipment. Extraction solvents other than water include ethanol and other hydrophilic organic solvents. In addition, food additives such as carbonates (sodium bicarbonate (baking soda), etc.), phosphates, ascorbates, ascorbic acid, etc. may be added to the extraction solvent as appropriate for the purpose of improving extraction efficiency. .
The extraction temperature is not particularly limited, but may be, for example, 35°C or higher and 100°C or lower. The extraction time is also not particularly limited and can be appropriately set by those skilled in the art.
本実施形態においては、緑茶飲料中に、４０ｐｐｂ以下の含有量で１‐ペンテン‐３‐オールを含有し、また、０．３～１０００ｐｐｂの含有量でネロリドールを含有する。 In this embodiment, the green tea beverage contains 1-penten-3-ol in a content of 40 ppb or less, and also contains nerolidol in a content of 0.3 to 1000 ppb.
１‐ペンテン‐３‐オールは緑茶などにおいて含まれる成分として知られている。本発明者は、該１‐ペンテン‐３‐オールの含有量が緑茶飲料中で増加すると番茶臭もより感じられるようになることを明らかにした。 1-Penten-3-ol is known as a component contained in green tea and the like. The present inventor has revealed that as the content of 1-penten-3-ol increases in a green tea beverage, the bancha odor becomes more perceptible.
ネロリドールは化学式：Ｃ１５Ｈ２６Ｏで表されるセスキテルペンの一種であり、１‐ペンテン‐３‐オールと同じく緑茶に含まれる成分として知られている。ネロリドールにはシス型、トランス型の異性体が存在する。本実施形態において、ネロリドールはシス型、トランス型のいずれであってもよく、これらの割合は特に限定されない（後述のネロリドールの含有量は、これらシス型、トランス型の合算値とすることができる）。 Nerolidol is a type of sesquiterpene represented by the chemical formula: C 15 H 26 O, and, like 1-penten-3-ol, is known as a component contained in green tea. Nerolidol exists in cis and trans isomers. In this embodiment, nerolidol may be either cis-type or trans-type, and the ratio thereof is not particularly limited (the content of nerolidol described below is the sum of these cis-type and trans-type). ).
１‐ペンテン‐３‐オールの含有量が４０ｐｐｂ以下である緑茶飲料において、ネロリドールの含有量を０．３～１０００ｐｐｂとすることで、ネロリドールの含有量が範囲外にある場合と比較して、グリーン感などはそのままかそれ以上として番茶臭を抑えることができる。 In green tea drinks with a 1-penten-3-ol content of 40 ppb or less, by setting the nerolidol content to 0.3 to 1000 ppb, compared to cases where the nerolidol content is outside the range. It is possible to suppress the bancha odor by leaving the green feeling as is or even more.
なお、本明細書において、グリーン感とは、若葉様とも称される香りをいう。グリーン感が増すと新鮮さ（より早い時期に摘まれたように感じられる感覚）がより連想されるようになり緑茶の香気が高まるため、好ましい。
グリーン感をより感じることができるようになるため、ネロリドールの含有量は０．６～１００ｐｐｂが好ましい。さらに、番茶臭のさらなる抑制の観点から、ネロリドールの含有量は、より好ましくは１～１００ｐｐｂである。
In addition, in this specification, the green feeling refers to a fragrance that is also called young leaf-like. An increase in greenness is preferable because it becomes more associated with freshness (the feeling of being picked earlier) and enhances the aroma of green tea.
The content of nerolidol is preferably 0.6 to 100 ppb so that the green feeling can be felt more. Furthermore, from the viewpoint of further suppressing bancha odor, the content of nerolidol is more preferably 1 to 100 ppb.
また、１‐ペンテン‐３‐オールの含有量は４０ｐｐｂ以下である限り特に限定されないが、本発明の構成を適用することで、２０ｐｐｂ未満に適用する場合よりもより番茶臭抑制の効果を感じることができるので、２０ｐｐｂ以上、４０ｐｐｂ以下（より好ましくは２０ｐｐｂ以上３５ｐｐｂ以下、さらにより好ましくは２０ｐｐｂ以上３０ｐｐｂ以下）が好ましい。 Further, the content of 1-penten-3-ol is not particularly limited as long as it is 40 ppb or less, but by applying the structure of the present invention, the effect of bancha odor suppression can be felt more than when applying the content to less than 20 ppb. Therefore, it is preferably 20 ppb or more and 40 ppb or less (more preferably 20 ppb or more and 35 ppb or less, even more preferably 20 ppb or more and 30 ppb or less).
本実施形態の緑茶飲料は、本発明の目的を達成することができる範囲で他の成分を含有していてもよく、特に限定されない。具体的には、他の成分として、香料、ビタミン、ミネラル、酸化防止剤、色素、乳化剤、保存料、調味料、酸味料などを挙げることができる。例えばこれらのうち１種又は２種以上を組み合わせて含有するようにしてもよい。
また、本実施形態の緑茶飲料について、ｐＨ等も特に限定されず、当業者が適宜設定することができる。
The green tea beverage of the present embodiment may contain other components as long as the object of the present invention can be achieved, and is not particularly limited. Specifically, other components include fragrances, vitamins, minerals, antioxidants, pigments, emulsifiers, preservatives, seasonings, and acidulants. For example, one type or a combination of two or more types of these may be contained.
Furthermore, the pH and the like of the green tea beverage of this embodiment are not particularly limited, and can be appropriately set by those skilled in the art.
本実施形態に係る緑茶飲料の製造方法に関する処理フローの一例を、容器詰めの緑茶飲料とする場合を例に挙げて説明する。
まず、茶葉について抽出処理を行い、続いて濾過を行うことにより緑茶葉等の固形分を除去し、緑茶抽出液を得る。
次に、得られた緑茶抽出液について、必要に応じて希釈、ｐＨ調整、含有成分の添加、加熱殺菌等の処理を行った後、容器に充填し、容器詰めの緑茶飲料を得る。
An example of the processing flow regarding the method for producing a green tea beverage according to the present embodiment will be described using an example in which the green tea beverage is packaged in a container.
First, tea leaves are subjected to an extraction process, and then solids such as green tea leaves are removed by filtration to obtain a green tea extract.
Next, the obtained green tea extract is subjected to treatments such as dilution, pH adjustment, addition of ingredients, and heat sterilization as necessary, and then filled into containers to obtain a packaged green tea beverage.
ネロリドール、１‐ペンテン‐３‐オールの含有量の調整は緑茶飲料の製造工程のいずれかで行うことができ、特に限定されず、例えば容器詰め前の得られた緑茶抽出液に対して行うようにすることができる。調整の具体的な方法については、例えば化合物の添加や緑茶抽出液の希釈などを挙げることができる。
また、ネロリドール、１‐ペンテン‐３‐オールの含有量は、例えば実施例に示す条件でのＧＣ－ＭＳを用いて測定することができる。
Adjustment of the content of nerolidol and 1-penten-3-ol can be performed in any of the green tea beverage manufacturing processes, and is not particularly limited, for example, it can be performed on the obtained green tea extract before packaging. You can do it like this. Specific methods for adjustment include, for example, addition of compounds and dilution of green tea extract.
Further, the content of nerolidol and 1-penten-3-ol can be measured using GC-MS under the conditions shown in Examples, for example.
容器への封入方法なども特に限定されず、例えば常法に従って行うことができる。容器も公知のものを適宜選択して用いることができ、素材や形状など特に限定されない。容器の具体例としては、ＰＥＴボトル等の透明又は半透明のプラスチック容器、透明又は半透明のビン、スチール缶やアルミニウム缶等の金属缶、紙容器等が挙げられる。 The method of filling the container into the container is not particularly limited, and can be carried out, for example, by a conventional method. The container can be appropriately selected from known containers and is not particularly limited in material or shape. Specific examples of containers include transparent or translucent plastic containers such as PET bottles, transparent or translucent bottles, metal cans such as steel cans and aluminum cans, and paper containers.
以上、本実施形態によれば、緑茶飲料において、飲んだときに番茶臭が感じられるのを抑えることができる新規な技術を提供することができる。
そのため、商品価値のより高い緑茶飲料を提供することが可能である。
As described above, according to the present embodiment, it is possible to provide a novel technique that can suppress the sense of bancha odor when drinking a green tea beverage.
Therefore, it is possible to provide a green tea beverage with higher commercial value.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらに限定されない。 EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.
＜ＧＣ－ＭＳの分析条件＞
緑茶飲料中におけるネロリドール、１‐ペンテン‐３‐オールの含有量は、ＧＣ－ＭＳを用いて、以下の条件で測定した。
・機器 ＧＣ：Agilent 6980 GC System（アジレント・テクノロジー社製)
ＭＳ：Agilent 5973N GC/MS Triple Quad（アジレント・テクノロジー社製）
・カラム：DB-WAX UI、30m×0.25mm、膜厚0.25μm（アジレント・テクノロジー社製）
・試料調製：SPME用ヘッドスペースバイアル（20mL容量）に塩化ナトリウム3.5g、サンプル10mL、各濃度標準液、内部標準液（シクロヘキサノール）を添加し密栓する。
・前処理 装置：GERSTEL MPS2
SPMEファイバー：50/30μm DVB/CAR/PDMS、StableFlex 24ゲージ（スペルコ社製）
条件：IncubationTemp50℃
IncubationTime10分
AgitatorOnTime10分
AgitatorOffTime1分
AgitatorSpeed500rpm
ExtractionTime30分
DesorptionTime5分
・GC/MS 注入方式：スプリットレス
キャリアガス：Ｈｅ（１．０ｍｌ／分）流量一定モード
注入口温度：２４０℃
MS入口温度：２４０℃
昇温プログラム：４０℃２分→８℃／分→２４０℃（１０分間保持）
定量イオン：ネロリドール ｍ／ｚ６９
1-ペンテン-３オール ｍ／ｚ５７
（内標）シクロヘキサノール ｍ/ｚ５７
イオン化方法 ：ＥＩ
四重極温度 ：１５０℃
イオン源温度 ：２３０℃
・定量法 ：標準添加検量線法。SIMから算出した面積（内標比）を用い、ネロリドールはcis・trans合算値で算出した。
<GC-MS analysis conditions>
The content of nerolidol and 1-penten-3-ol in the green tea beverage was measured using GC-MS under the following conditions.
・Equipment GC: Agilent 6980 GC System (manufactured by Agilent Technologies)
MS: Agilent 5973N GC/MS Triple Quad (manufactured by Agilent Technologies)
・Column: DB-WAX UI, 30m x 0.25mm, film thickness 0.25μm (manufactured by Agilent Technologies)
・Sample preparation: Add 3.5 g of sodium chloride, 10 mL of sample, each concentration standard solution, and internal standard solution (cyclohexanol) to a headspace vial for SPME (20 mL capacity) and seal it tightly.
・Pre-treatment equipment: GERSTEL MPS2
SPME fiber: 50/30μm DVB/CAR/PDMS, StableFlex 24 gauge (manufactured by Superco)
Conditions: Incubation Temp50℃
Incubation Time10 minutes
AgitatorOnTime10 minutes
AgitatorOffTime1 minute
AgitatorSpeed500rpm
ExtractionTime30 minutes
DesorptionTime5 minutes
・GC/MS injection method: Splitless
Carrier gas: He (1.0ml/min) constant flow rate mode
Inlet temperature: 240℃
MS inlet temperature: 240℃
Temperature increase program: 40℃ 2 minutes → 8℃/min → 240℃ (held for 10 minutes)
Quantitative ion: nerolidol m/z69
1-penten-3ol m/z57
(internal standard) cyclohexanol m/z57
Ionization method: EI
Quadrupole temperature: 150℃
Ion source temperature: 230℃
・Quantitative method: Standard addition calibration curve method. Using the area (internal standard ratio) calculated from SIM, nerolidol was calculated as the combined value of cis and trans.
［緑茶サンプル１の調製］
緑茶葉（やぶきた種、静岡県産秋冬番茶弱火焙煎）８０ｇを２４００ｇの６５℃の純水で７分間抽出し、ステンレスメッシュ（８０メッシュ）で濾過して茶殻を除いた後、さらに２号ろ紙で濾過し、冷却して抽出液を得た。得られた抽出液に、Ｌ－アスコルビン酸ナトリウムを４ｇ、Ｌ－アスコルビンを３ｇ、重炭酸ナトリウムを２．７ｇ添加し、純水で１００００ｇに定容し、調合液を得た。得られた調合液をＵＨＴ殺菌（１４０℃、３０秒間）した後、無菌的にＰＥＴボトルに充填し、緑茶サンプル１を得た。
緑茶サンプル１中の１‐ペンテン‐３‐オールは３５ｐｐｂ、ネロリドールは０．１ｐｐｂであった。
[Preparation of green tea sample 1]
Extract 80 g of green tea leaves (Yabukita seeds, low heat roasted autumn/winter bancha from Shizuoka Prefecture) with 2400 g of pure water at 65°C for 7 minutes, filter through a stainless steel mesh (80 mesh) to remove used tea leaves, and then It was filtered through filter paper and cooled to obtain an extract. To the obtained extract, 4 g of sodium L-ascorbate, 3 g of L-ascorbine, and 2.7 g of sodium bicarbonate were added, and the volume was adjusted to 10,000 g with pure water to obtain a liquid mixture. After UHT sterilizing the obtained liquid mixture (140° C., 30 seconds), it was aseptically filled into a PET bottle to obtain green tea sample 1.
1-penten-3-ol in green tea sample 1 was 35 ppb, and nerolidol was 0.1 ppb.
［緑茶サンプル２の調製］
緑茶葉（やぶきた種、静岡県産二番茶弱火焙煎）８０ｇを２４００ｇの６５℃の純水で７分間抽出し、ステンレスメッシュ（８０メッシュ）で濾過して茶殻を除いた後、さらに２号ろ紙で濾過し、冷却して抽出液を得た。得られた抽出液に、Ｌ－アスコルビン酸ナトリウムを４ｇ、Ｌ－アスコルビンを３ｇ、重炭酸ナトリウムを２．７ｇ添加し、純水で１００００ｇに定容し、調合液を得た。得られた調合液をＵＨＴ殺菌（１４０℃、３０秒間）した後、無菌的にＰＥＴボトルに充填し、緑茶サンプル２を得た。
緑茶サンプル２中の１‐ペンテン‐３‐オールは１２ｐｐｂ、ネロリドールは０．５ｐｐｂであった。
[Preparation of green tea sample 2]
Extract 80g of green tea leaves (Yabukita seeds, low heat roasted Nibancha from Shizuoka Prefecture) with 2400g of pure water at 65℃ for 7 minutes, filter through a stainless steel mesh (80 mesh) to remove used tea leaves, and then It was filtered through filter paper and cooled to obtain an extract. To the obtained extract, 4 g of sodium L-ascorbate, 3 g of L-ascorbine, and 2.7 g of sodium bicarbonate were added, and the volume was adjusted to 10,000 g with pure water to obtain a liquid mixture. After UHT sterilizing the obtained liquid mixture (140° C., 30 seconds), it was aseptically filled into a PET bottle to obtain green tea sample 2.
1-penten-3-ol in green tea sample 2 was 12 ppb, and nerolidol was 0.5 ppb.
[参考試験]
緑茶サンプル２に対して、１‐ペンテン‐３‐オールを表１の濃度となるように添加して参考例１～４を作製し、専門パネル６名で官能評価にて評価した。
該評価においては緑茶サンプル１を番茶臭の基準品（評点：５点）とし、「番茶臭の強さ」と「グリーン感の強さ」を９段階で評価した（評点の数値が大きいほど、番茶臭またはグリーン感が強く感じられた）。また、参考として、おいしさについても９段階評価にて評価を行った。結果を表１に示す。
[Reference test]
Reference Examples 1 to 4 were prepared by adding 1-penten-3-ol to green tea sample 2 at the concentrations shown in Table 1, and evaluated by sensory evaluation by six expert panels.
In this evaluation, green tea sample 1 was used as the reference product for bancha odor (score: 5 points), and the "strength of bancha odor" and "strength of green feeling" were evaluated on a 9-level scale (the higher the score, the more There was a strong bancha odor or green feel). For reference, the taste was also evaluated on a 9-point scale. The results are shown in Table 1.
表１から理解できるとおり、１‐ペンテン‐３‐オールの含有量に比例して番茶臭が強く感じられるようになった。 As can be understood from Table 1, the bancha odor became stronger in proportion to the content of 1-penten-3-ol.
[試験例１]
緑茶サンプル１に対して、ネロリドールを表２の濃度となるように添加して評価サンプル（比較例１～２、実施例１～６）を作製し、専門パネル６名で官能評価にて、試験例１と同様に評価した。
[Test example 1]
Evaluation samples (Comparative Examples 1 to 2, Examples 1 to 6) were prepared by adding nerolidol to green tea sample 1 at the concentrations shown in Table 2, and a sensory evaluation was conducted by six expert panels. Evaluation was made in the same manner as in Test Example 1.
表２から理解できるとおり、ネロリドールの含有量を０．３～１０００ｐｐｂとすることで、グリーン感はそのまままたはそれ以上で番茶臭を抑えることができた。 As can be seen from Table 2, by setting the content of nerolidol to 0.3 to 1000 ppb, it was possible to suppress the bancha odor while maintaining the green feeling or more.
[試験例２]
緑茶サンプル１を純水で１．７７倍希釈し、緑茶サンプル３を得た。緑茶サンプル３に対して、ネロリドールを表３の濃度となるように添加して評価サンプル（実施例７～１１）を作製し、専門パネル６名で官能評価にて、基準品を緑茶サンプル３とした以外は試験例１と同様の方法で評価を行った。
[Test example 2]
Green tea sample 1 was diluted 1.77 times with pure water to obtain green tea sample 3. Evaluation samples (Examples 7 to 11) were prepared by adding nerolidol to green tea sample 3 at the concentrations shown in Table 3, and a standard product was added to green tea sample 3 through sensory evaluation by six expert panels. Evaluation was performed in the same manner as in Test Example 1 except that
表３から理解できるとおり、ネロリドールの含有量を０．３～１０００ｐｐｂとすることで、グリーン感はそのまま、またはそれ以上で番茶臭を抑えることができた。
As can be seen from Table 3, by adjusting the content of nerolidol to 0.3 to 1000 ppb, it was possible to suppress the bancha odor while maintaining the green feeling or more.
Claims (4)
１‐ペンテン‐３‐オールの含有量が４０ｐｐｂ以下であり、
その含有量が０．３～１０００ｐｐｂであるネロリドールを含有する、緑茶飲料。 A green tea drink,
The content of 1-penten-3-ol is 40 ppb or less,
A green tea beverage containing nerolidol in a content of 0.3 to 1000 ppb.
A method for suppressing bancha odor in a green tea beverage, which comprises adjusting the content of nerolidol to 0.3 to 1000 ppb in the green tea beverage having a 1-penten-3-ol content of 40 ppb or less.
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| US3966986A (en) | 1973-01-26 | 1976-06-29 | Tenco Brooke Bond Limited | Method for enhancing tea flavor and product thereof |
| JP2009523016A (en) | 2006-01-12 | 2009-06-18 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Manufacturing method for green tea products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3966986A (en) | 1973-01-26 | 1976-06-29 | Tenco Brooke Bond Limited | Method for enhancing tea flavor and product thereof |
| JP2009523016A (en) | 2006-01-12 | 2009-06-18 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Manufacturing method for green tea products |
Non-Patent Citations (2)
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| Food Research International，2013年，Vol.53，pp.864-874 |
| J. Agric. Food Chem.，1995年，Vol.43，pp.1621-1625 |
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