KR20070039980A - Tea beverage containing amino acid - Google Patents

Abstract

Method to suppress glutinous taste of catechin by adding glutamic acid to tea beverage with content of catechin 40-100mg / 100ml, and content of catechin 40-100mg / 100ml, glutamic acid 6mg-20mg / Tea drink characterized by suppressing the astringent taste of catechin by adding 100 ml.

The tea beverage of the present invention contains a large amount of catechins, and also has a bitter taste and bitter taste due to deterioration even in hot selling, and is easy to drink.

Catechin, Glutamic Acid

Description

Tea Drink Containing Amino Acids {TEA BEVERAGE CONTAINING AMINO ACID}

The present invention relates to a tea beverage containing a lot of catechins. More specifically, the present invention relates to a method and method for suppressing the unique bitterness, astringent taste, etc. caused by the deterioration of heating in a tea beverage containing a lot of catechins that are housed in a container and sold for warmth. It is related with the tea beverage which improved flavor.

The catechins exhibit physiological benefits in cholesterol-lowering inhibitors (JP-A-60-156614), α-amylase activity-inhibiting effect (JP-A-133928) and the like. In addition, various physiological effects such as antioxidant action, bactericidal action, anticancer action, hypertension lowering action, and blood sugar level increase suppression action are known, and beverages capable of ingesting catechins effectively are desired.

Since tea is consumed on a daily basis and also contains catechins, it is optimal as a beverage to effectively consume catechins by increasing the amount of the catechins. Although a tea drink sold by filling a container into a container may be heated when it is sold at a store or a vending machine, the quality of the drink may be significantly degraded by the heating. The deterioration in quality is mainly due to the deterioration of flavor, and the unique astringent taste and bitter taste may occur due to heating, which may not lead to sufficient customer satisfaction. Especially in the tea beverage of the catechin-containing compound, the tendency is large, and the tendency is more remarkable if it is warm at the time of sale.

The Applicant's Green Tea Beverage "Healthy Catechin Formula (trademark pending)" sold by the applicant at room temperature or refrigerated states that it contains 60 mg of catechin per 100 ml and 5 mg of glutamic acid. It is not indicated about the suppression method.

Japanese Laid-Open Patent Publication No. 2004-73057 discloses a technique for suppressing quality deterioration due to heating by adding cyclodextrin or the like. In addition, Japanese Laid-Open Patent Publication No. 2000-197449 discloses a semi-fermented tea having little bitterness and astringency due to theanine addition. However, there is no description of suppressing bitter taste caused by heating deterioration in high-catechin tea beverages.

[Patent Document]

Patent Document 1: Japanese Patent Application Laid-Open No. 60-156614

Patent Document 2: Japanese Patent Application Laid-Open No. 3-133928

Patent Document 3: Japanese Unexamined Patent Publication No. 2004-73057

Patent Document 4: Japanese Unexamined Patent Publication No. 2000-197449

Disclosure of the Invention

Problems to be Solved by the Invention

An object of the present invention is to provide a tea beverage containing a large amount of catechins and also having a bitter taste and bitter taste due to deterioration even in hot selling.

It is another object of the present invention to provide a method for preventing astringent taste and bitter taste which may occur in a tea beverage containing catechin.

Means to solve the problem

MEANS TO SOLVE THE PROBLEM The present inventors succeeded in manufacturing tea drink which contains a lot of catechins by mix | blending glutamic acid with tea drink, and also has a little bitter taste and bitter taste by deterioration also in heating sale.

In the present specification, the term "tea" means a general tea including unfermented tea (green tea), semi-fermented tea (oolong tea), fermented tea (black tea), and the like. , Tea cup, potter's wheel, potter's wheel, annual cup, and kamari tea. In the present invention, preferred tea is green tea. In the present invention, the tea beverage is a container filled with the extract obtained from the above-mentioned raw tea. For example, in the case where heat sterilization is possible after filling into a container such as a metal can, the sterilization conditions set forth in the Food Sanitation Act Are manufactured. In the case of retort sterilization such as a PET bottle or a paper container, a method of sterilization under sterilization conditions equivalent to those described above, followed by cooling to a constant temperature and filling the container is adopted.

In this invention, the preferable density | concentration of the catechins in tea drink is 40-100 mg / 100 ml.

If the concentration of catechins is less than 40 mg / 100 ml, the necessity of paying attention to the astringent taste is less likely, and if it is 100 mg / 100 ml or more, it is difficult to drink even if the astringent taste is reduced using the technique of the present invention. For losing.

When the catechins of the leaf extract are below the concentrations, concentrates and purified products of green tea extracts containing catechins in high content can be blended. Concentrates and purified products of green tea extracts include Mitsui Agriculture & Forestry Co., Ltd. "Polyphenone", Itoen Co., Ltd. "Teafran", Taiyo Chemical Co., Ltd. "Sanphenone" And the like. Moreover, various forms, such as a solid, aqueous solution, and a slurry form, are mentioned as a form.

The catechins referred to herein refer to non-polymerized catechins or tea catechins of monomers, which are catechins, gallocatechins, catechin gallates, gallocatechin gallates, epicatechins, epigallocatechins, epicatechin gallates and epigallocatechin gallates. Points to eight kinds.

The catechins in a beverage or green tea extract can be measured as individual peaks, respectively, by using the high performance liquid chromatography method (HPLC method) of the liquid filtered by the filter (0.45 micrometer).

The present invention suppresses the astringent taste and bitter taste generated when heat-sterilized a tea beverage containing a large amount of catechins and / or by preserving it before consumption, by adding glutamic acid to the beverage in the tea beverage manufacturing process. .

Although glutamic acid can be used suitably as a sodium salt, you may use salt or other glutamic acid which is suitable for edible use. Alternatively, a food material containing a large amount of them, for example, kelp extract or the like may be used. The amount of glutamic acid added also varies depending on the amount of catechins in the tea beverage, but when the catechins are 40-100 mg / 100 ml, it is 4-20 mg / 100 ml as free glutamic acid. In the case where the tea beverage is kept warm at the time of sale, it is preferable that the amount of glutamic acid added is 6 to 20 mg / 100 ml as the amount of free glutamic acid as compared with the case of selling at room temperature or lower. In this way, tea beverages can be ingested without feeling astringency and bitterness even after preservation of heating at 55 to 70 ° C. for 1 to 4 weeks. Although addition of glutamic acid is not limited before the heat sterilization process of tea beverage manufacture, it can add, for example, just before the water-acting operation in a combination process.

In addition to glutamic acid, the tea beverage of the present invention may contain an additive component commonly used in food and drink, and examples of such components include antioxidants, flavoring agents, various esters, organic acids, organic acid salts, and inorganics. Acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings such as amino acids, sweeteners, acidulants, fruit juice extracts, vegetable extracts, flower extracts, pH adjusters, quality stabilizers and the like.

For example, by addition of amino acids other than glutamic acid, a synergistic effect can be expected depending on the combination or addition amount.

Effects of the Invention

Tea beverages containing 40 to 100 mg / 100 ml of catechins are relatively easy to cause deterioration of flavor due to astringent or bitter taste during the heat sterilization process and / or preservation of the heat, but the tea beverages of the present invention are subject to heat sterilization after heat sterilization. Even a bitter taste is suppressed and can drink deliciously. In addition, in the tea beverage of the present invention, in an embodiment in which 6 mg to 20 mg / 100 ml of glutamic acid is added, it can be consumed without feeling an undesirable taste after heating. Therefore, the tea beverage of the present invention is expected to have various physiological effects such as cholesterol-inhibiting agent, α-amylase activity inhibitory activity, antioxidant action, bactericidal action, anticancer action, high blood pressure lowering action, and hypoglycemic value increase of catechins. You can eat deliciously.

In addition, according to the present invention, in any of the tea beverages sold at room temperature or lower, and the tea beverages sold in the warm state, the catechins are expected to be physiologically intact without damaging the original taste and flavor of the tea, and are consumed daily. Can offer tea drinks.

To practice the invention  Best form for

Example

Hereinafter, although an Example demonstrates this invention in detail, these Examples do not limit this invention.

Example 1

8 g of green tea tea leaves are extracted and filtered with 300 ml of pure water at 80 ° C. for 6 minutes, and 0.3 g of sodium bicarbonate, 0.4 g of L-ascorbic acid and commercially available green tea extracts (Mitsui Agriculture and Forestry Co., Ltd., polyphenone) ) Was added to the catechin content of Table 1 to make 1000 ml, and heat sterilization (130 ° C. for 1 minute) was filled into a PET container to obtain green tea beverages T1 to T5 having different catechin contents. They were stored at 5 ° C. and 60 ° C. for 1 week to evaluate the astringent taste (Table 1). The evaluation of the astringent taste is 0.1 points on the basis of 4 (feeling strong), 3 (feeling), 2 (feeling slightly), 1 (feeling fine), 0 (not feeling) by five professional panelists. Evaluation was made in units.

Catechin (mg / 100ml) Sensory evaluation (light taste) 5 ℃ storage 60 ℃ storage T1 20 0.8 0.9 T2 40 1.4 1.8 T3 60 2.1 2.5 T4 100 3.2 3.6 T5 150 4.0 4.0

As a result, when the catechin content was 20 mg / 100 ml, the degree of astringent taste was small at both storage temperatures. On the other hand, in the range whose content of catechin is 40-100 mg / 100 ml, the astringent taste of 60 degreeC preservation became strong compared with 5 degreeC. On the other hand, when content of the catechin exceeds 100 mg / 100 ml, even when it was not heated, astringent taste was strong and it was hard to drink even in both storage conditions.

As mentioned above, in the range of 40-100 mg / g of catechin concentration, the necessity of the countermeasure against the astringent taste at the time of heating preservation appeared.

Example 2

The catechin content was 60 mg / 100 ml, and green tea beverage was prepared in the same manner as in Example 1. At that time, sodium glutamate was added and dissolved before the hydrolysis operation of the combining step to obtain a green tea beverage so as to be 0-40 mg / 100 ml as the amount of free glutamic acid. About the green tea drink of sodium glutamate of each concentration, the sample before heat sterilization (A), the sample after heat sterilization (B), and the sample (C) heated at 60 degreeC for 1 week were obtained, and sensory evaluation was carried out about the astringent taste and ease of drinking. Was carried out (Table 2 and Table 3).

The evaluation method of astringent taste was based on Example 1. Ease of drinking was evaluated by five professional panelists on the basis of 4 (very easy to drink), 3 (easy to drink), 2 (slightly easy to drink), 1 (slightly hard to drink), 0 (hard to drink). , 0.1 points were evaluated.

A bitter taste Catechin (mg / 100ml) Glutamic Acid (mg / 100ml) A bitter taste A B C T6 60 0 3.0 3.2 3.5 T7 60 2 2.4 3.0 3.1 T8 60 4 2.4 2.6 3.0 T9 60 6 2.3 2.4 2.5 T10 60 20 1.8 1.8 1.9 T11 60 40 1.1 1.1 1.2

Easy to drink Catechin (mg / 100ml) Glutamic Acid (mg / 100ml) Easy to drink A B C T6 60 0 3.2 3.0 2.1 T7 60 2 3.5 3.2 2.5 T8 60 4 3.7 3.6 2.8 T9 60 6 3.8 3.7 3.4 T10 60 20 3.3 3.3 3.0 T11 60 40 1.8 1.7 1.5

With respect to astringent taste, in the sample of 0 or 2 mg / 100 ml of glutamic acid, it was strong in both B and C. In the sample of 4 mg / 100 ml, the astringent taste of the heat sterilization sample (B) was suppressed to less than 3.0 as a target, but the astringent taste became stronger in the heated sample (C) at 60 ° C for one week. On the other hand, in the sample of glutamic acid 6-40 mg / 100 ml, the astringent taste of A, B, and C was weak, and it was possible to suppress.

As for easiness of drinking, in the sample which glutamic acid is 40 mg / 100 ml, A, B, and C were all less than the target (2 points or more). This was caused by a poor balance of flavor and aftertaste.

In other beverages, the ease of drinking was good, and in particular, in the samples having 6 and 20 mg / 100 ml of glutamic acid, all of A, B, and C had three or more points, and had good drinkability.

As mentioned above, when glutamic acid is 4-20 mg / 100 ml, the tea taste by heat processing is suppressed and the tea drink which is easy to drink is obtained, and especially, when it is 6-20 mg / 100 ml, long-term warming preservation It was found that the astringent taste could be suppressed to the extent possible.

Example 3

2.5 kg of green tea tea leaves were extracted and filtered with 75 L of pure water at 80 ° C. for 6 minutes, followed by 80 g of sodium bicarbonate, 100 g of L-ascorbic acid, 30 g of L-lysine hydrochloride, 15 g of L-aspartate, 15 g of L-glutamate, L -5 g of arginine, 1 g of proline, 10 g of green tea extract, and fragrance were added, and hydrolyzed to 250 L. Subsequently, the obtained solution was UHT sterilized at 130 ° C. for 1 minute, filled and sealed in 350 ml of cans, and catechins were made into 40 mg / 100 ml to prepare a green tea beverage. Similarly, the addition amount of the green tea extract was adjusted to catechin 60 mg / 100 ml and 100 mg / 100 ml to obtain a canned drink.

As a result of evaluating the taste and ease of drinking in the same manner as in Example 2, they were satisfactory in any case.

Among these, catechin 60 mg / 100 ml of green tea beverages were stored at 55 ° C. or 70 ° C. for 1 day or 4 weeks. With respect to each sample, the astringent taste and easy to drink were evaluated, and in all cases, it was favorable.

In this invention, although it contains a comparatively large amount of catechins in 40-100 mg / 100 ml, even after heat sterilization, astringent taste and bitter taste are suppressed, and the tea drink which can be drunk deliciously is provided. Moreover, in the aspect which 6 mg-20 mg / 100 ml of glutamic acid was added, the tea drink of this invention can be ingested without feeling the unpleasant taste after heating preservation.

Therefore, according to the present invention, in any of the tea beverages sold at room temperature or lower, and the tea beverages sold in the warm state, they are expected to have excellent physiological action of catechins without compromising the original taste and flavor of the tea, and are consumed in a daily delicious manner. Can offer tea drinks.

Claims (11)

A tea beverage, which is heated and sterilized in a container, wherein the content of catechin is 40 to 100 mg / 100 ml, and glutamic acid is added to suppress the astringency of the catechin. The method of claim 1, A tea beverage to which 4 mg to 20 mg / 100 ml of glutamic acid is added. The tea drink whose content of catechin is 40-100 mg / 100 ml, and glutamic acid 6 mg-20 mg / 100 ml. The method of claim 3, wherein Tea drink warmed before consumption. The method of claim 4, wherein Tea drink which preservation of heating is carried out at 55-70 degreeC for 1 to 4 weeks. A method of adding glutamic acid to a tea beverage to suppress astringent taste generated by heat sterilization of the tea beverage and / or during warm storage. The method of claim 6, The catechin content is 40-100 mg / 100 ml. The method of claim 7, wherein The method of adding glutamic acid is 4 mg-20 mg / 100 ml. The method of claim 7, wherein The method of adding glutamic acid is 6 mg-20 mg / 100 ml. The method of claim 9, How the tea drink is kept warm before it is consumed. The method of claim 10, Heating preservation is performed at 55-70 degreeC for 1 to 4 weeks.