TW201511686A - A flavor improvement agent for tea drink or food comprising tea - Google Patents

Abstract

Provided are a flavor-improving agent capable of improving a tea beverage or a tea-containing food product so as to have a more natural and good-quality flavor that does not feel artificial, and a flavor-improving method for a tea beverage or a tea-containing food product using said flavor-improving agent. This flavor-improving agent for a tea beverage or a tea-containing food product is characterized by comprising isoeugenol. This flavor-improving method for a tea beverage or a tea-containing food product is characterized in that said flavor-improving agent is added in the amount of 0.001 ppb to 100 ppm.

Description

Aromatizer for tea beverages or foods containing tea

The present invention relates to a tea beverage containing isoeugenol or a flavor improving agent containing a food of tea, and a method for improving the flavor of a tea beverage or a food containing tea containing a specific amount of the improving agent.

Teas represented by green tea (sencha, matcha, Chinese green tea, etc.), oolong tea, and black tea moisturize daily life and are indispensable for life.

In recent years, focusing on the antioxidant properties of tea, as a health drink without calories, tea beverages have become representative of sugar-free beverages, accompanied by the spread of container packaging products such as PET bottles and canned products, and The development of powdered instant products, production and consumption are also increasing year by year.

In the context of such a wave of tea drinks, recently, with the diversification of consumers with rich knowledge and preferences, in the wide variety of teas, attention has been paid to roasted green tea with different flavors of Japanese mainstream green tea, namely sencha. Increasingly. The roasted green tea is extremely small in Japan, but it is the mainstream of green tea in China. Chinese green tea is made in a Chinese way. Green tea, and Japanese green tea such as sencha, are also given the position of unfermented tea. However, compared with the Japanese green tea represented by sencha, steaming heat is used to make the oxidase of tea leaves inactive. The Chinese green tea is lightly withered, and the roasting of the tea leaves in a high-temperature pot causes the enzyme to be lost. The roasting of active ingredients is different in the method of preparation. The difference in the relevant methods affects the fragrance of tea. In general, sencha has a green fragrance, while the characteristics of Chinese green tea-like roasted green tea are more floral.

The previous tea beverages, especially PET-packed beverages such as PET bottles and tin cans, or instant products processed into powders by freeze-drying methods, etc., all of which are common to the teas. The rich aroma of the bubble is lost before it reaches the consumer through the circulation phase.

As a method for solving this problem, a method of obtaining aroma of tea immediately after brewing, a method of passing steam through tea leaves for a short time (Patent Document 1), and a method of distilling aroma components derived from tea leaves in the presence of an antioxidant have been proposed ( Patent documents 2) and so on. However, the aroma obtained by the above method also deteriorates with time, and the problem is not solved.

As a method of enhancing the aroma of the tea beverage itself, it has been proposed to add a carotenoid thermal decomposition product to the tea beverage (Patent Document 3), and to add a sucralose to the tea beverage (the trademark of Sanrongyuan F.F.I Co., Ltd.) The method (Patent Document 4) and the like, however, the aroma obtained by the methods is not a characteristic aroma of the tea.

On the other hand, as a method of imparting a characteristic aroma to a tea beverage, 4-methoxy-2-methyl-2-n-butyl mercaptan (Patent Document 5), 4-hydrothio-4-methyl-2-pentanone (Patent Document 6), (Z)- Any of 1,5-octadien-3-one (Patent Document 7) has tea characteristics and has an effect in expressing subtle and distinct green leaf notes.

However, none of the above-described flavor improving techniques can fully achieve the scent that can be said to have the characteristics originally possessed by the tea.

Further, any of the above-described flavor improving techniques is based on green tea produced by a Japanese production method such as sencha. Therefore, it is difficult to apply the problem of roasted green tea such as Chinese green tea having different flavors. It is desirable to provide a flavor improving technique useful for roasted green tea.

Prior technical document Patent document

Patent Document 1: Japanese Patent Laid-Open No. Hei 8-116882

Patent Document 2: Japanese Patent Laid-Open No. 8-73886

Patent Document 3: Japanese Special Fair 7-99995

Patent Document 4: JP-A-2000-135058

Patent Document 5: Japanese Patent No. 3026436

Patent Document 6: Japanese Patent No. 3026437

Patent Document 7: Japanese Patent No. 3058165

Non-patent document

Non-Patent Document 1: "Aroma Components of Chinese-made and Japanese-made Roasted Tea", Osamu, etc., Nutrition and Food, Vol. 34, No. 6, 545-549, 1981

Non-Patent Document 2: Shinji Sato, "Synthetic Spices Chemistry and Commodities Knowledge, 1996, Chemical Industry Daily, Inc., pp. 183-185

An object of the present invention is to provide a flavor improving agent which can improve a natural and natural flavor of a tea beverage or a tea-containing food, in particular, roasted green tea, and a tea beverage using the improving agent Or a method of improving the flavor of a food containing tea.

In order to solve the above problems, the team of the present invention conducted a focused review and found that isoeugenol was contained in natural tea.

In addition, after reviewing the scent characteristics, it was unexpectedly found that the compound can enhance the richness of the taste of the tea, the richness of the taste and taste, the complexity of the taste, and the aroma of green tea, oolong tea, and black tea. Roasted green tea, especially with the effect of improving the aroma of Chinese green tea.

Further, the team of the present invention finds that the tea beverage or the tea-containing food has a more natural and natural flavor and high-quality flavor by adding isoeugenol in a very small amount of tea beverage or food containing tea, and The present invention has been completed to provide a novel fact that a tea beverage produced by a conventional method, rich in richness and rich in flavor is reproduced.

That is, the present invention is as follows.

(1) A tea beverage or a flavor improving agent containing a food of tea, characterized in that it contains isoeugenol.

(2) A tea beverage or a food containing tea characterized by adding 0.001 ppb to 100 ppm of the flavor improving agent as in (1).

(3) A method for improving the flavor of a tea beverage or a food containing tea, characterized in that 0.001 ppb to 100 ppm of the above-mentioned flavor improving agent is added to a tea beverage or a food containing tea.

(4) A flavoring composition for a tea beverage or a food containing tea, characterized in that 0.001 ppm to 10% by mass of the above-mentioned flavor improving agent is added to the flavoring for food.

(5) A method for improving the flavor of a tea beverage or a food containing tea, characterized in that 0.01% by mass to 1% by mass of the flavor composition as described above is added to the tea beverage or the food containing tea.

(6) The aroma improving agent according to the above (1) to (5), wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea.

By adding the flavor improving agent of the present invention, it is possible to strongly feel the aftertaste of the rich taste of the tea (in short, floral and floral) in the tea beverage or the food containing the tea, and the flavor becomes richer. It can improve the flavor of tea to a more natural and natural flavor, and it can also greatly contribute to greatly increasing the preference. This effect is even more remarkable when it comes to Chinese green tea that is highly greened with roasted green tea with a rich taste.

As a result, the range of choices for consumers can be broadened, and the expanding demand for tea beverages or foods containing tea can be expected.

Hereinafter, the present invention will be described in more detail with reference to embodiments.

(1) Tea

The tea which is the object of the improvement of the aroma in the present invention is a food for beverages processed by the leaves of Camellia sinensis (L) O. Kuntze, which is processed by the oxidative enzymes. Whether it is fermented, it is classified into green tea of unfermented tea, oolong tea of semi-fermented tea, and black tea of fermented tea.

Furthermore, green tea can be divided into steamed sencha, jade, crown tea, scented tea, jade green tea, milled tea, roasted tea, black rice tea, and roasted roasted tea by different methods of killing (deactivating oxidase).

The roasted green tea is made in Japan and is a part of Kyushu (such as Kumamoto's Aoki tea and Saga's Uresh tea). It is a very small group in Japanese green tea as a whole. In contrast, China's green tea is almost all traditional roasted green tea.

In the present invention, Chinese green tea is a general term for green tea produced by the Chinese method, that is, non-fermented tea. When Chinese green tea is produced, the harvested raw leaves are allowed to stand for several hours before roasting, during which a slight withering is carried out to produce a flowery scent. The slightly withered tea leaves are then heat treated with iron at a high temperature (killing) to deactivate the oxidase. After the steps such as drying the tea, the final product is obtained.

The roasted and greened green tea can be further classified into three types, such as fried green (roasted and dried), baked green (hot air drying) or sun-dried (sun-dried), due to the drying method in the final stage of the production step.

The fried green tea is dried and dried in a roasting manner, which is the mainstream of Chinese green tea. Because it is different from steaming, the temperature of the tea leaves rises slowly in the roasting mode, and the pot is set to a higher temperature (430~460 °C) in advance. Among the fried green teas, the representative status of Chinese green tea is Longjing Tea and Biluochun.

Longjing tea is manufactured by the procedure as described later. First, the core and one leaf carefully removed are subjected to 4 to 10 hours of withering, and then the pot is heated to 80 to 100 ° C for 12 to 15 minutes of stir fry (steps of killing and tea). Next, the tea leaves are taken out from the pot for 40 to 60 minutes, and then the pot is heated to 60-80 ° C for 20 to 25 minutes of stir frying (the palm is pressed in the pot with the palm of the hand while turning Stir-fry, so that the moisture content is reduced to 6 to 7%, on the one hand, it is dried on the one hand to make the tea into a flat shape forming step), and the production is completed.

Baked green tea (baked in a word), the first half of the step is the same as the green tea, but the final drying step is carried out with hot air. Huangshan Maofeng, Tianmu Qingding and other representatives.

After drying the green tea, the tea is roasted and scented, and the tea is dried by the sun.

The roasted green tea produced by the above methods has been clarified by adding the green leaf-like fragrance component contained in the sencha produced by steaming. ((Z)-1,5-octadien-3-one, 4-hydrothio-4-methyl-2-pentanone, 3-methylthiopropanal, (E,Z)-2,6 - decadienal), 3-methylnonane-2,4-dione), containing a large amount of aromatic aroma components of tea (2-ethenyl-1-pyrroline, 2-ethylindenyl-2- Thiazoline, 2-ethyl-3,5-lutidine, 2,3-diethyl-5-methylpyridine). The aromatic aroma components of tea are thought to be formed by the heating reaction of amino acid and sugar, and the unique manufacturing method of roasted green tea is related to the formation of these components. Roughly speaking, Chinese green tea made by roasting has very little linalool with a refreshing aroma compared with steamed sencha, but conversely, it has a kind of aromatic aroma of pyrazine which contains a large amount of roasted aroma components. Class this feature.

Moreover, Chinese roasted green tea is considered to have a different flavor than Japanese roasted green tea. That is, according to a research report comparing seven kinds of aroma components of roasted green tea produced in China with two kinds of roasted green tea produced in Japan (Non-Patent Document 1), Chinese green tea contains a large amount of geraniol, 2-phenylethanol and benzyl alcohol. It is a high-boiling substance with a rose-like sweet floral scent, and a phenol that is almost unseen in Japanese green tea. It is believed that these substances bring aroma like a sweet Chinese herbal medicine.

On the other hand, roasted green tea produced in Japan contains a large amount of sweet floral-like geraniol and nerolidol, as well as a lanthanum-type linalool oxide which imparts a strong aroma, and also contains a high amount. A cis-3-hexene hexanoate, and a substance imparting a grassy aroma such as 2,6,6-trimethyl-2-hydroxycyclohexane-1-one. It is believed that these substances bring a sencha-like flavor that is different from Chinese green tea and has a refreshing and slightly mellow taste.

(2) Aroma improver

The active ingredient in the flavor improving agent of the present invention is an isoeugenol having the following chemical structure (also known as 2-methoxy-4-propenylphenol), and the propylene group branch may be cis or trans. Any of the substances, currently sold as a fragrance and a test drug on the market.

In the present invention, a commercially available product can be suitably used.

Isoflavone is contained in essential oils such as clove, ylang ylang, and tuberose, and has a fragrance like a carnation. It can be used in spices, cherries, and cloves. It is generally used in an amount of 0.3 ppm to 1000 ppm. Non-patent document 2).

However, it has not previously been known that the compound has a flavor improving effect of a tea beverage or a food containing tea.

When the isoeugenol is used as a tea beverage or a flavor improving agent containing a food of tea, the amount thereof is generally 0.001 ppb to 100 ppm, more preferably 0.01 ppb to 10 ppm, and still more preferably 0.1 ppb to 1 ppm. .

When the amount of addition is less than 0.001 ppb, a sufficient flavor improving effect may not be obtained, and when the amount is more than 100 ppm, the flavor of isoeugenol may be prominent.

(3) Fragrance composition

The flavor improving agent composed of isoeugenol of the present invention may be used alone or in addition to a tea beverage or a food containing tea, and may be added as a food flavoring agent as an optional component. In other words, one or two or more kinds of food flavorings, which are also eugenol and other foods, may be combined as a flavoring composition for tea beverages or foods containing tea.

The other components blended in the flavor composition of the present invention are not particularly limited, and various perfume materials which have been used from the prior art may be used depending on the purpose and purpose, and specific examples thereof include aldehydes, alcohols, and esters. Such as the previously known spice material.

Examples of such food flavoring agents include ethyl acetate, acetophenone, anisaldehyde, α-amyl cinnamaldehyde, methyl aminobenzoate, ionone, isoamyl isovalerate, and isovalerate. Ester, allyl isothiocyanate, 3-enbutyl isothiocyanate, 4-allenyl isothiocyanate, hexyl isothiocyanate, 3-methylthioallyl isothiocyanate , allyl isothiocyanate, hydrazine and its derivatives, γ-undecanolactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octanoate, formic acid Isoamyl ester, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, acetate ring Hexyl ester, citronellyl acetate, lauric acetate, rosin acetate, phenylethyl acetate, butyl acetate, benzyl acetate, 1-menthyl acetate, cellulose acetate, methyl salicylate, cyclohexylpropionic acid Allyl ester, citral, citronellal, citronellol, 1,8-nonyl phenol, fatty acids, Aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, mercaptans, furfural, decyl alcohol, ethyl decanoate, rosinol, limonene, pine Oil, geranyl, terpinolene, terpene hydrocarbons, γ-decalactone, vanillin, p-methylacetophenone, hydroxycitronellal, hydroxy citronellaldehyde dimethyl acetal, piperonal , isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, Caproic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, 1-peracetal, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, N Methyl methyl anthranilate, methyl β-naphthoquinone, d1-menthol, 1-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyrate Ester, lactone, linalool, etc. synthetic or natural flavors, as well as citrus essential oils such as sweet orange, lemon, lime, grapefruit, apple, banana, grape, cantaloupe, peach, pineapple, strawberry, etc. Essential oils or extracting flavors of milk, cream, butter, butter, cheese, yogurt, etc., and flavors such as green tea, oolong tea, black tea, coffee, cocoa, etc., peppermint, spearmint and other mints Essential oils, as well as from hemp seeds, ferulic, fragrant celery, fennel, angelica, cumin, turmeric, oregano, allspice, orange peel, pepper, cinnamon, chamomile, mustard, cardamom, curry leaves, licorice , wormwood, medlar, dried glutinous rice, watercress, clove, poppy, capers, pepper, sesame, alfalfa, sassafras, saffron, fragrant mint, sage, pepper, perilla, cinnamon, scallions, juniper Fruit, ginger, star anise, mint, western leeks, celery, sorrel, Thyme, onion, tamarind, artemisia, chives, radish, pepper, nutmeg, absinthe, black fragrant grass, carrot, garlic, basil, parsley, mint, vanilla, pepper, hyssop, gourd Spicy spice extract from Pakistani, mint, horsemint, horseradish, geranium, scented lotus, lavender, lindane, lemongrass, lemon balm, rose, rosemary, laurel, hawthorn, etc. , Rehmannia, Mutong, Hemp, Ferula, Adiantum, Cinnamon, Red Bean, Rooibos, Apple Mint, Artichoke, Fennel, Avocado, Sweet Tea, Gynostemma, Lily, Lily, Almond , Nepeta, Viburnum, Artemisia, Arnica, Alfalfa, Aloe, Angus, Bark, Angola, Apricot, Chanterelle, Angelica, Amber, Ambergris, Musk, Squid, Epidemi藿, rush, yeast, Polygonum cuspidatum, strawberry, fig, ginkgo, achyranthes, ylang-ylang, scutellaria, king grass, helichrysum, holly, water celery, Wujia, turmeric, asarum, sylvestris, sea urchin, Plum, oolong tea, perilla, pupa, shrimp, cassia seed, canopy, Bone, Acanthopanax, Eucalyptus, Elaeagnus, Corydalis, Coriander, Chicory, European Clam, Coptis, Chess, Cnidium, Krill, Oak, Oak Moss, Atractylodes Rhizome, Rhinoceros, Myrrh, Sauce, Water , wild sage, oregano, calamus, frankincense, olive, allspice, sweet orange, orange blossom, berberine, seaweed, cocoa, persimmon, fruit and vegetable, cashew, hamster, calyx, beaver, pig's teeth Flowers, wooden fish, acacia, sausage tree, catechu, crab grass, carnation, grass, chamomile, tens of thousands of layers, mustard, king melon, pinellia, brazil cocoa, white iris, galangal, black currant, Large flower fake tiger thorn, papaya, cardamom, gulf, curry, musk, licorice, brown tea, olive, kiwi, dark brown pleat, platycodon, chrysanthemum, fungus, medlar Tree, sheep's hoof, aloe vera, quinine, astragalus, astragalus, hosta, gardenia, catnip, coriander, long bean, cucumber, soap bark, dragon's tooth, guava, guaia, eucalyptus, asparagus , Japanese stalked sea bream, geese, camphor tree, rough chopped wood, gooseberry, medlar, huacheng, wild olive, cumin, Ou Ye Huoxue Dan, Sophora, Southern European Salvia, Cranberry, Chestnut, Walnut, Cream, Moroccan cardamom, Cretan white peony, grapefruit, clover, clove, big leaf fishing rod, mulberry, bitter wood, marigold, moon peach, hedgehog, white hardwood, stone silkworm, sand ginger, black sap , East leaf geranium, Japanese sake, succulent, black tea, Japanese poncho, coca, scutellaria, brown sugar, cereal, coconut, sorghum, pepper, Yunmuxiang, tansy, Cuban balm, coffee, Japanese magnolia, burdock, sesame, cola fruit, alfalfa, coltsfoot, Solidago canadensis, Jateorhiza columba, root vegetables, South American milk vine, polymeric grass, cedar, fish, cherry, cherry, pomegranate Distiller's grains, bamboo grass, light bamboo leaves Seabuckthorn, eucalyptus, saffron, arborvitae, cactus, cohosh, medlar, salsify, porous cockroach, hawthorn, hawthorn, japanese pepper, holy herb, sardin, sandalwood, red sandalwood, shiitake mushroom, fragrant cat, Perilla, cedar, citrus, lemongrass, California pepper, civet, dark brown pleated fungus, pleated genus, peony, jasmine, along the grass, musk scent, onion, ginger flower, juniper fruit, ginger, Soy sauce, soy sauce, distilled wine, truffle, oyster mushroom, Korean ginseng, cinnamon, vinegar, watermelon, narcissus, peacock pine, anise, carambola, sage, scorpion, white ghost pen, big root geranium, snake root grass, sweet Rosin, spruce, Dutch mint, purslane, blackthorn, scented mint, sage, sage, scorpion, sage, geranium, Celery, Chuanxiong, cornflower, bitter, St. John's wort, senna, sauce, rhubarb, soybean, thyme, bamboo shoot, octopus, leeches, wormwood, egg, stalk orange red amanita, onion, Luo望子,达迷草,金顶菇, tarragon, oak, tansy, red orange, dandelion, sweetsop, sakura, wild cherry, white stalk, chicory, cheese, juicy lactarius, chives, radish, yellow Lan, Tuberose, Korean Schisandra, Indian Medicine, Jingjing, Pickled, Ivy, Camellia, Duck Twist, Radix, Polygonum, Gypsophila, Poria, White Pestle, Dill, Date Palm, Rooftop Black medicinal herbs, gastrodia elata, pepper, angelica, animal and plant protein, animal and vegetable fats, molasses, corn, houttuynia, eucommia, sedge, tomato, unicorn, durian, truffle, tolu balsam, tonka bean, Citron, pear, nasturtium, nut, natto, jujube, nutmeg, carnation, mushroom, honey fungus, iron tree, lactic acid bacteria culture solution, carrot, garlic, Japanese privet, numbness, acacia, arborvitae, medlar Dish, pineapple, hibiscus, malt, sorghum, basil Lonicera, blue hazelnut, honeysuckle, parsley, butter, milk fat, buttermilk, birch, honey, patchouli, Japanese mint, sleeping vegetables, fermented wine, fermented milk, fermentation broth, passion fruit, red Lactobacillus, silver buffalo, medlar, anemarrhena, banana, vanilla, honeysuckle, papaya, barberry, uniflora, fragrant, rose, coral, witch hazel, rose, rose grass , Annona sinensis, Maoyexiang tea, water chestnut, pistachio, hyssop, hickory, peanut, Japanese cypress, Luohanbai, comfrey, melon gold, water hyacinth, oyster mushroom, alfalfa, betel nut, Fiji Fruit, fenugreek, fennel, perrin, silk flower, alfalfa, fusel oil, orange leaf, buckwheat, grape, wine grains, rose apple, beech, jade mushroom (Mycoleptodonoides aitchisonii), black grass, black thorn, plum, diarrhea, jalapeno, primrose, prunella, blueberry, breadfruit, hay, laurel, hazelnut, vetiver, betel, safflower, peppermint oil , peppermint, snake, ginseng fruit, peptone, bergamot, bergamot mint, Peru balsam, verbena, jojoba, benzoin, rosewood, bitter mint, hawthorn, coral, fragrant, windproof, whey, japan Magnolia, horsemint, wasabi, peony, hop, poppy, poplar, papaya, jojoba, sea squirt, bordeia, hibiscus, genus, wild worm, medicinal sunflower, marjoram, Frankincense resin, scorpion cassia, gerbera kiwi, narrow leaf pepper tree, pine, leopard skin mushroom, mushroom, pine mushroom, schisandra, medlar, mate, bean, marigold, edible garden rhubarb, phoenix, Mullein plant, mallow, mango, 莽吉柿, citrus, Mishima Bupleurum, Japanese bean paste, fragrant, beeswax, meat, mimosa, lotus, milk, fragrant peach, valerian, myrrh, Tibetan green, wheat Tea, musk, Comfrey, mesquite, spirea, motherwort, maple, melissa, yellow vanilla rhinoceros, cantaloupe, artemisia, from sessile culture, Japanese fir, peach, sorghum, jute, puzzle, bayberry , eucalyptus, saxifrage, grapefruit, yucca, lily, leafy vegetables, white peony, lionfoot grass, lychee, longevity flower, lime, lilac, mangosteen, long-leaved pine, raspberry, rahran root, radish, Rock rose, lavender, lung grass, lung grass, rambutan, liqueur, medlar, wood ginger, fragrant scorpion, longan, jelly grass, green tea, apple, bodhi, gentian, musk, borage, hibiscus , lemon, lemongrass, forsythia, lotus, lotus, rosemary, round leaf angelica, laurel, callus, wasabi, medlar, absinthe, schizonepeta, bracken, mantle The natural flavor and the like obtained can be appropriately selected and used.

When the flavor improving agent composed of isoeugenol is combined with the above-mentioned food flavoring agent, when the tea flavoring composition or the flavoring material composition for tea food is prepared, the amount of the flavor improving agent added is composed of the purpose or the flavoring material. Depending on the type of the substance, generally, the amount of the flavor composition can be 0.001 ppm to 10% by mass, preferably 0.001 ppm to 5% by mass, and more preferably 0.001 ppm to 1% by mass. Further, 0.005 ppm to 5000 ppm can be used, and 0.005 ppm to 1000 ppm is preferably used.

When the amount added is less than 0.001 ppm, a sufficient flavor improving effect may not be obtained, and when the amount is more than 10% by mass, the flavor of the isoeugenol itself may become stronger.

The amount of the flavor composition of the present invention added to the tea beverage or the food containing the tea is generally 0.01% by mass to 1% by mass, preferably 0.01% by mass to 0.5% by mass, more preferably 0.05% by mass. % to 0.5% by mass, more preferably 0.05% by mass to 0.3% by mass, and most preferably 0.05% by mass to 0.1% by mass.

When the amount of addition is less than 0.01% by mass, a sufficient flavor improving effect may not be obtained, and when the amount is more than 1% by mass, the flavor of isoeugenol may float.

(3) Tea drinks or foods containing tea

The food containing tea which is the object of the improvement of the flavor of the present invention is a cold food such as ice cream or ice candy, a tea flavored scallop, a sweet taro, a cake, a sugar, a candy, a soft candy, and a baked biscuit. And ocean fruit Classes, jams, chewing gums, breads, soups, snacks and other snacks.

In addition, the tea beverage product may be an extract obtained by extracting tea leaves from tea by a common method using hot water, warm water or cold water, and blending tea with aroma components to obtain a tea flavored blended beverage (for example, Matcha Olei) , tea, tea, tea, milk, milk, milk, etc.), the tea tea directly subjected to the fine powder pulverization of the tea leaves, and the tea extract is processed by spray drying and freeze drying. Instant coffee or the like in the form of granules or powder.

[Examples]

The present invention will be specifically described below by way of examples, but the invention is not limited to the examples.

[Example 1] (sencha beverage)

A 10 ppm ethanol solution of isoeugenol (Sigma-Aldrich) was added, and 0.1% by mass was added to the sencha extract (which was prepared by adding water to a commercially available powdered sencha to 0.3% by mass). It is a sencha beverage a containing 0.01 ppm of the flavor improving agent of the present invention.

[Comparative Example 1] (sencha beverage)

The eugenol of Example 1 was replaced by blending ethanol to prepare a sencha beverage b which did not contain the flavor improving agent of the present invention.

[Example 2] (Oolong tea drink)

A 25 ppm ethanol solution of isoeugenol (manufactured by Sigma Ordridge) was added, and 0.1% by mass of the oolong tea extract (which was prepared by adding water to a commercially available powdered oolong tea to 0.2% by mass) was added to prepare a solution containing 0.025 ppm. The oolong tea beverage a of the invention of the flavor improving agent.

[Comparative Example 2] (Oolong Tea Drink)

The eugenol beverage b of the present invention was prepared by substituting ethanol in place of the isoeugenol of Example 2.

[Example 3] (black tea drink)

A 25 ppm ethanol solution of isoeugenol (manufactured by Sigma Ordridge Co., Ltd.) was added, and 0.1% by mass of the black tea extract (which was prepared by adding water to a commercially available powdered black tea to 0.2% by mass) was added to prepare a solution containing 0.025 ppm. The black tea beverage a of the aroma improving agent of the invention.

[Comparative Example 3] (black tea drink)

The isoeugenol of Example 3 was replaced by blending ethanol to prepare a black tea beverage b which did not contain the flavor improving agent of the present invention.

[Example 4] (Chinese green tea beverage)

A 10 ppm ethanol solution of isoeugenol (manufactured by Sigma Ordridge Co., Ltd.) was added, and 0.1% by mass was added to a Chinese green tea extract (prepared by adding water to a commercially available powder of Chinese green tea to 0.3% by mass) to prepare a solution. 0.01 ppm of the Chinese green tea beverage a of the flavor improving agent of the present invention.

[Comparative Example 4] (Chinese green tea beverage)

The isoeugenol of Example 4 was replaced by blending ethanol to prepare a Chinese green tea beverage b which did not contain the flavor improving agent of the present invention.

[Example 5] (Chinese green tea beverage)

A 1 ppb ethanol solution of isoeugenol (manufactured by Sigma Oricol Co., Ltd.) was added, and 0.1% by mass was added to a Chinese green tea extract (prepared by adding water to a commercially available powder of Chinese green tea to 0.3% by mass) to prepare 0.001. Ppb Chinese green tea beverage c of the flavor improving agent of the present invention.

[Example 6] (Chinese green tea beverage)

A 10% by mass ethanol solution of isoeugenol (manufactured by Sigma Ordridge) was added, and 0.1% by mass was added to a Chinese green tea extract (which was prepared by adding water to a commercially available powder of Chinese green tea to 0.3% by mass). A Chinese green tea beverage d containing 100 ppm of the flavor improving agent of the present invention.

[Comparative Example 5] (Chinese green tea beverage)

A 0.5 ppb ethanol solution of isoeugenol (manufactured by Sigma Ordridge) was added, and 0.1% by mass was added to a Chinese green tea extract (prepared by adding water to a commercially available powder of Chinese green tea to 0.3% by mass) to prepare a solution. 0.0005 ppb Chinese green tea beverage e of the flavor improving agent of the present invention.

[Comparative Example 6] (Chinese green tea beverage)

A 20% by mass ethanol solution of isoeugenol (manufactured by Sigma Ordridge) was added, and 0.1% by mass was added to a Chinese green tea extract (which was prepared by adding water to a commercially available powdered Chinese green tea of 0.3% by mass) to prepare A Chinese green tea beverage f containing 200 ppm of the flavor improving agent of the present invention.

[Test Example 1]

The following seven were used in the sencha, oolong tea, and Chinese green tea prepared in the examples 1 to 6 and the comparative examples 1 to 6 by the nine dedicated testers for the richness, richness, and taste of the rich taste. The stage is evaluated.

1 point (very weak)

2 points (weak)

3 points (slightly weak)

4 points (general)

5 points (slightly strong)

6 points (strong)

7 points (very strong)

Here, the sencha beverage a, the oolong tea beverage a, the black tea beverage a, the Chinese green tea beverages a, c, and d are beverages containing the flavor improving agent of the present invention in a predetermined amount according to the present invention, and the Chinese green tea beverages e and f are tied. A beverage containing the flavor improving agent of the present invention up to or exceeding the specified amount of the present invention. The green tea beverage b, the oolong tea beverage b, the black tea beverage b, and the Chinese green tea beverage b are all beverages which do not contain the flavor improving agent of the present invention.

As a result, the tester has strongly felt that the green tea beverage a, the oolong tea beverage a, the black tea beverage a, the Chinese green tea beverage a, the Chinese green tea beverage c, and the Chinese green tea beverage d are added to the fragrance improving agent of the present invention in a predetermined amount. With the richness, richness, and taste of the rich taste of the tea, the flavor becomes rich, and it is evaluated that the flavor of the tea beverage is improved and the preference is improved. Moreover, due to the improvement effect of isoeugenol, Chinese green tea is the highest among various tea drinks.

Details are shown in Table 1. In the table, the points of "the richness of the rich taste", "the thick feeling" and "the richness of the taste" are the average points of the nine testers.

The flavor of one of the quality inspection items of the "taste" tea here is judged based on the amount of taste, the harmony with bitterness, the presence or absence of alcohol, and the good throat. The sencha is the best for the taste, sweetness and astringency, and the throat is refreshing. The roasted tea is the one with the purpose and thick, and the taste of the astringency and the grass is less.

[Example 7] (flavor composition)

The flavor composition a of the present invention was obtained according to the following formulation.

[Comparative Example 7] (aroma composition)

The isoamyl alcohol of Example 7 was replaced by blending ethanol to obtain a flavor composition b.

[Example 8] (Chinese green tea beverage)

0.1% by mass of the flavor composition a of the present invention was added to a Chinese green tea extract (which was prepared by adding water to a commercially available powdered Chinese green tea of 0.3% by mass) to prepare a Chinese green tea beverage g.

[Comparative Example 8] (Chinese green tea beverage)

0.1% by mass of the flavor composition b not containing the flavor improving agent of the present invention was added, and the flavoring composition a was replaced, and the same procedure as in Example 6 was carried out to prepare a Chinese green tea beverage h.

[Test Example 2]

The Chinese green tea beverage g containing 0.1% by mass of the flavor composition a of the present invention, and 0.1% by mass of the Chinese green tea beverage h containing the flavor composition b not containing the flavor improving agent of the present invention, by 9 The tester will evaluate the richness, richness, and richness of the taste with the following seven stages.

1 point (very weak)

2 points (weak)

3 points (slightly weak)

4 points (general)

5 points (slightly strong)

6 points (strong)

7 points (very strong)

As a result, the tester has been convinced that the Chinese green tea drink g, which has been added with the flavor composition of the present invention, has a rich taste, a rich feeling, and a taste, and the flavor is rich. The aroma of the tea beverage is improved and the preference is increased. Details are shown in Table 3.

[Example 9] (Toast added to Chinese green tea)

To 1400 parts by mass of the high-gluten flour, 40 parts by mass of the raw yeast dissolved in water was added and uniformly stirred, and fermentation was carried out at 28 ° C for 4 hours. Further, 600 parts by mass of high-gluten flour, 100 parts by mass of granulated sugar, 50 parts by mass of commercially available powdered Chinese green tea, 30 parts by mass of salt, and 0.1 part by mass of the flavoring prepared in Example 5 were added to the obtained dough. The composition a and the flavor composition b prepared in Comparative Example 5 were sufficiently kneaded and dough, and then placed in a container and fermented at 38 ° C for 40 minutes, and then baked at 220 ° C for 40 minutes to obtain the addition of the present invention. The toast of Chinese green tea and the toast of Chinese green tea added to the comparison.

After the functional evaluation test by seven specialized testers, the toast a added with Chinese green tea can strongly feel the richness, richness and taste accompanying the rich taste of the tea, and the flavor becomes rich and the preference is improved.

[Example 10] (heart-shaped biscuit added with Chinese green tea)

15 parts by mass of shortening, 30 parts by mass of granulated sugar, 3 parts by mass of whole egg, 1 part by mass of salt, 0.5 part by mass of powdered Chinese green tea, and 0.1 part by mass of the flavor composition prepared in Example 5 a and the flavor composition b prepared in Comparative Example 5 were stirred for 30 minutes and then cooked for 30 minutes. The obtained dough was placed in a baking tray and baked at 220 ° C for 5 minutes to obtain a heart-shaped biscuit a of Chinese green tea added to the present invention and a heart-shaped biscuit b which was added with Chinese green tea.

After the functional evaluation test by seven specialized testers, the heart-shaped biscuit a added with Chinese green tea can strongly feel the richness, richness and taste accompanying the rich taste of the tea, and the flavor becomes rich and the preference is improved. Sex.

[Industrial availability]

When the flavor improving agent or the flavoring composition of the present invention is used in a tea beverage or a food containing tea, the tea beverage or the food containing the tea can be improved to an extremely natural and natural flavor, which can provide consumers with a more sensible feeling. A natural food and drink.

Claims (15)

A tea beverage or a flavor improving agent containing a tea food, characterized in that it contains isoeugenol. A tea beverage or a food containing tea, characterized in that 0.001 ppb to 100 ppm of the flavor improving agent of claim 1 is added. A method for improving the flavor of a tea beverage or a food containing tea, characterized in that a tea beverage or a food containing tea is added in an amount of 0.001 ppb to 100 ppm of the flavor improving agent according to claim 1. A tea beverage or a flavor composition for a food containing tea, characterized in that a flavor improving agent according to claim 1 is added in an amount of 0.001 ppm to 10% by mass in the flavoring agent for food. A method for improving the flavor of a tea beverage or a food containing tea, which is characterized in that a tea beverage or a food containing tea is added in an amount of 0.01% by mass to 1% by mass of the flavoring composition of claim 4. The aroma improving agent of claim 1, wherein the tea is roasted green tea. The beverage or food of claim 2, wherein the tea is roasted green tea. The method of improving the flavor of claim 3, wherein the tea is roasted green tea. The aroma composition of claim 4, wherein the tea is roasted green tea. The method of improving the flavor of claim 5, wherein the tea is roasted green tea. The aroma improving agent according to claim 6, wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea. The beverage or food according to claim 7, wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea. The method for improving aroma according to claim 8, wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea. The aroma composition according to claim 9, wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea. The method for improving the flavor of claim 10, wherein the roasted green tea is a green tea, a baked green tea or a sun-dried green tea of Chinese green tea.