TWI391098B - Jasmine tea drink - Google Patents

Description

Jasmine tea drink

The present invention relates to a jasmine tea beverage having an enhanced flavor, and more particularly to a jasmine tea beverage which exhibits a very satisfying scent of jasmine even when consumed in a refrigerated state.

Jasmine tea (also written as jasmine tea in this manual) is a kind of Chinese tea, which is mixed with natural jasmine [Jasminum sambac, (Jasminum paniculatum), etc.) in green tea or weakly fermented tea close to green tea. Aroma (this step is called "scented flower") tea.

It is known that high-grade jasmine tea is a tea which enhances the floral scent of jasmine by increasing the amount of flowers and the number of times of flowering with respect to tea leaves during flowering. High-grade jasmine tea (jasmine tea) which is enhanced with such a floral scent, is extracted with warm water in a teapot, etc., and is obtained by jasmine tea beverage, and is heated in a hot state of hot jasmine tea beverage, due to the steam of the tea beverage (hot air) It is a jasmine tea drink that can fully enjoy the scent of jasmine (especially the scent of jasmine). However, a container-packed tea beverage filled in a container such as a PET bottle, a can, or a carton is often used for drinking at a temperature below room temperature, for example, in a refrigerated storage state, so that it is heated with a hot jasmine tea drink soaked in a teapot. In comparison, it is difficult to feel the aroma of flowers and the like.

In addition, various tea beverages that enhance floral fragrance have also been developed.

For example, Patent Document 1 discloses a fragrance composition which contains methyl anthranilate and linalool (especially (R) which have a great effect on the floral scent of jasmine as an active ingredient. - (-)-linalool, a flavoring composition for imparting floral notes, describes a tea beverage (canned beverage) produced by adding the flavoring composition to a green tea extract, which is natural. A tea drink having a scent of jasmine and a good balance of flavor (Patent Document 1).

Further, Patent Document 2 discloses a method for producing a jasmine tea beverage in a container, which is characterized in that the flavor of the tea is suppressed and the flavor of the jasmine is highlighted. In this method, when the extract of the jasmine tea is filled in the container, since more than normal oxygen is forcibly present in the upper portion of the filling liquid, oxidation of the polyphenol (tannin) in the tea component is promoted, thereby suppressing The aroma of tea (Patent Document 2).

Further, Patent Document 3 discloses a composition containing a large amount of γ-aminobutyric acid having a sweet floral fragrance obtained by culturing a lactic acid bacterium in a green tea extract, and describes a scent component of green tea by lactic acid fermentation. Alcohol, oxidized linalool, geraniol, methyl salicylate, benzyl alcohol, 2-phenylethanol, nerolidol, etc. are increased, and by adding this large amount of γ-aminobutyric acid to the green tea beverage A tea beverage having a sweet and refreshing scent characteristic of green tea is obtained (Patent Document 3).

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2003-261895

[Patent Document 2] Japanese Patent No. 2594593

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2003-333990

As described above, various methods for enhancing the floral fragrance in tea beverages are known. However, the tea beverage disclosed in the above-mentioned Patent Documents 1 and 3 is merely a tea beverage which is imparted with a sweet and refreshing scent in a green tea beverage, and is not intended to enjoy the scent of jasmine itself (especially the scent of jasmine).

Further, in the above-described Patent Documents 1 and 3, when a tea beverage is contained in a container, it is necessary to have a label such as "hydrolase" or "perfume", and the natural taste of the consumer is removed.

In the above-mentioned Patent Document 2, although the jasmine scent of the newly produced jasmine tea drink is enhanced, there is a possibility that the odor of the container is changed during the long-term storage, and the quality of the beverage such as browning is deteriorated due to the high oxygen content in the container. .

In view of this, a satisfactory method for providing jasmine tea which enhances the floral fragrance from jasmine has not yet been developed.

Further, in the above-mentioned patent documents, there is no description about the flavor of the jasmine tea beverage for use in a container for drinking at a temperature below room temperature, particularly in a refrigerated state.

An object of the present invention is to provide a jasmine tea beverage which is very satisfactory in flavor even when it is drunk at a temperature lower than room temperature.

In order to solve the above problems, the present invention has found that both the total weight (A) and the benzyl alcohol (B) of linalool and methyl anthranilate are contained in the jasmine tea beverage. Compared with the total weight (A) of the important aroma components of jasmine tea, benzyl alcohol (B), the weight ratio of benzyl alcohol (B) is (B) / (A) ≧ 1.9, so that the scent of jasmine Enhanced. Furthermore, it was confirmed that the jasmine tea beverage of (B)/(A)≧1.9 was filled in a container for refrigerating, and it was also rich in a rich fragrance when it was refrigerated, and the spread of the top fragrance was like a hot jasmine tea drink. Luxurious and rich. In addition, it was found that not only the top notes, but also the sweet floral notes of jasmine continued until after drinking (after swallowing), the tail notes (having a fragrance), and became a type of container-loaded jasmine tea drink that was not available in the past. this invention.

That is, the present invention includes the following forms:

A jasmine tea beverage characterized by containing (A) linalool and methyl anthranilate, and (B) benzyl alcohol, wherein the weight ratio of the aforementioned (B) is relative to the total weight of the above (A) ((B)/(A)) is 1.90 or more.

2. The jasmine tea beverage according to 1, wherein the tea beverage comprises (A) linalool and methyl anthranilate, and (B) benzyl alcohol as a tea extract.

3. A jasmine tea beverage according to 1 or 2, which is used for beverages in a container for drinking at a temperature below room temperature.

4. The jasmine tea beverage according to any one of 1 to 3, wherein the tea beverage has an absorbance at 680 nm of 0.015 or less.

5. The jasmine tea beverage according to any one of 1 to 4, wherein the tea beverage contains 60 ppm or more of Na ions.

6. The jasmine tea beverage according to any one of 1 to 5, wherein the tea beverage contains 300 ppm or more of non-polymer catechin.

A method for enhancing the flavor of a jasmine tea beverage, characterized by comprising (A) linalool and methyl ortho-benzoate and (B) benzyl alcohol, and the aforementioned (B) relative to the total weight of the above (A) The weight ratio is 1.90 or more.

A method for producing a jasmine tea beverage, which comprises (A) linalool and methyl anthranilate and (B) benzyl alcohol, and the aforementioned (B) of the total weight of the above (A) The weight ratio is 1.90 or more.

According to the present invention, it is possible to sufficiently enjoy the scent of jasmine even when it is drunk in a refrigerated state of room temperature or lower, specifically 20 ° C or less, preferably 15 ° C or less, more preferably 10 ° C or less. Jasmine tea drink.

The jasmine tea beverage of the present invention is not only enhanced in the mouth when it is contained in the mouth, but also the sweet aroma of the jasmine is maintained until the tail is swallowed. In the past, most of the jasmine tea drinks were only rich in body and lacked body (wisdom), and the tail notes felt the bitterness of green tea, etc., while the jasmine tea drink of the present invention did not make the fragrance from the top to the tail. A major change in quality. Therefore, when the beverage of the present invention is used as a container for jasmine tea beverage, the sweetness and sensation of jasmine can be fully felt from the moment the container is opened to the time of drinking in the mouth and then to the throat. fragrance.

Best form for implementing the invention

(Jasmine tea drink)

The jasmine tea drink in the present specification refers to an extract of jasmine tea, that is, a tea beverage obtained by extracting tea leaves which have been scented by mixing flowers of natural jasmine in green tea or weakly fermented tea, and containing A tea drink of the extract of natural jasmine flowers.

The main aroma components of jasmine tea are known as benzyl alcohol, benzyl acetate, linalool, cis-3-hexenol (z-3-hexenol), and anthranilic acid. (methyl anthranilate), indole (indole), etc. (refer to Patent Document 1). Among these aroma components, the components to be the object of the present invention are (A) linalool and methyl ortho-benzoate, and (B) benzyl alcohol.

The structure of these components is shown below.

As an essential oil component of plants (rosewood, linalool, and aromatic), the linsein is expressed by a strong, green floral note, and has a floral bouquet of lily of the valley. An ingredient contained in a methyl anthranilate plant (Concord, bergamot, hazelnut, jasmine, lemon, orange blossom, orange, strawberry, etc.), the flavor of which is oily (Oily), strong green It is reflected in the heavy green note, with the grape-like aroma of fruity aroma. It is known that each of the above-mentioned components does not exhibit a flower-like flavor when it is used alone, but a mixture of the components can be used to obtain a multi-colored effect, thereby having a flower-like flavor (see Patent Document 1).

The present invention is characterized in that the floral scent from the linalool and the methyl ester of o-amine benzoate can be enhanced by containing the linalool and methyl anthranilate and benzyl alcohol in a specific ratio in a jasmine tea beverage, and A sweet floral fragrance that lasts to the scent of fragrance. Benzyl alcohol is a fragrant ingredient contained in jasmine flowers and green tea. It has a floral aroma (hyacinth), but its scent is a subtle aroma. It is not used as a jasmine spice composition, but is blended as a green tea flavoring composition. ingredient. For example, in Example 4 of Patent Document 3, a green tea flavoring agent of 0.3% by weight of linalool and 0.14% by weight of benzyl alcohol is disclosed. Thus, the use of benzyl alcohol which has only a faint aroma and is used as a spice for green tea enhances the scent of jasmine (especially the floral scent of jasmine), which is a very surprising discovery.

The jasmine tea beverage of the present invention contains (A) linalool and methyl ortho-benzoate, and (B) benzyl alcohol. The weight ratio of the benzyl alcohol ((B)/(A)) is preferably 1.90 or more with respect to the total weight of the linalool and the methyl anthranilate. The floral scent of jasmine usually feels rich in the top notes, but when (B)/(A) is 1.90 or more, the sweet notes of jasmine can be maintained until the tail notes, especially when (B)/(A) is 2.20 or more until It is better to drink the jasmine after drinking (after swallowing). Further, when (B)/(A) is 1.94 or more, it is possible to enhance the sensation from the linalool and the methyl phthalate when it is contained in the mouth even at a temperature below room temperature, for example, when it is drunk in a refrigerated state. The top notes (very refreshing scent, odorless and scent of jasmine with a cool sensation). That is, the jasmine tea beverage having (B)/(A) of 1.94 or more and preferably 2.20 or more can fully feel the sweet taste of jasmine from the top fragrance (in the mouth) to the tail fragrance (after swallowing). And the scent of jasmine that spreads deep into the nose. In addition, when drinking (B)/(A) less than 1.90 jasmine tea drink in a refrigerated state, the floral fragrance is dull and lacks a cool floral scent, and its floral fragrance is extremely weak and immediately disappears. In the present invention, the ratio of (B)/(A) is not particularly limited. However, when the content of benzyl alcohol is too high, the soap-like flavor is enhanced, and a flavor different from floral fragrance may be felt. Therefore, the ratio of (B) / (A) is typically 10.0 or less, preferably 5.0 or less.

As a perfume component of the object of the present invention, linalool, methyl anthranilate and benzyl alcohol can be blended as a perfume in a tea extract and made into the above ratio, as an extract of tea leaves (especially jasmine tea leaves) When it is contained, it is soft, non-chemical, and enjoys a more natural floral fragrance, so it is preferable. Further, as the extract of the tea leaves, the beverage containing the above-mentioned flavor component does not need to be labeled when it is used as a container, and it is also preferable from the viewpoint of this.

The content of the aroma component may be appropriately set according to preference, but (A) the total amount of the linalool and the methyl anthranilate is 0.2 μg/ml or more, preferably 0.35 μg/ml or more, more preferably 0.5 μg/ml or more. It can simultaneously exert a higher multiplication effect with (B) benzyl alcohol, and becomes a tea drink which exhibits a rich jasmine scent (having a sweet taste of jasmine and a luxurious scent of jasmine).

The content and ratio of (A) and (B) can be measured by any known method. A typical method can be measured by gas chromatography as described in the examples.

The tea beverage of the present invention can significantly enhance the scent of jasmine (having a sweet taste of jasmine and a luxurious fragrance of jasmine) by the synergistic action of the above-mentioned aroma components (A) and (B). Therefore, in the purpose of sufficiently extracting the floral fragrance or extracting the sweet taste, it is possible to obtain a jasmine tea beverage having a refreshing color (hereinafter referred to as a water color) and having a refreshing appearance without the need to extract the tea leaves to be strong. This water color can be expressed by the absorbance at 680 nm, and the preferred absorbance is 0.015 or less, more preferably 0.01 or less.

As described above, the jasmine tea beverage of the present invention is a tea beverage which can taste the scent of jasmine until the tail scent, but can also be imparted to the beverage body by containing a certain amount or more of sodium ions and/or non-polymer catechins. The body makes the scent soft. Therefore, the tea beverage of the present invention containing a certain amount or more of sodium ions and/or non-polymer catechins forms a jasmine tea beverage having a more harmonious flavor and taste.

The sodium ion content is preferably from 60 to 100 ppm, particularly preferably from 70 to 90 ppm. Moreover, the content of non-polymer catechins (in the present specification, catechins refer to ((+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-) - epigallocatechin, (-)-catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate The total amount of the unpolymerized monomer of the ester, (-)-epigallocatechin gallate) is preferably from about 300 to 500 ppm, more preferably from about 300 to 400 ppm. When the upper limit of the above range is exceeded, the salty taste of sodium ions and the astringency of non-polymer catechins hinder the floral scent of jasmine, which is not preferable. In order to achieve the above-mentioned range of sodium ion and/or non-polymer catechin content, the tea leaves may be selected or the extraction conditions may be adjusted, or may be adjusted by adding sodium ascorbate or sodium hydrogencarbonate or a catechin preparation. And such concentrations can be determined by any known method. For example, the sodium ion concentration can be measured by atomic absorption spectrophotometry or ICP luminescence analysis, and the non-polymer catechin concentration can be measured by HPLC or the like.

It was also confirmed that the amount of sodium ions is related to the amount of precipitation of the container-packed tea beverage of the present invention during long-term storage. The tea beverage of the present invention having a cool water color and a refreshing appearance maintains its transparency and color tone (water color) during storage. When the amount of sodium ions is in the above range, it is effective in suppressing changes in water color and precipitation during storage, which is a preferred embodiment.

Caffeine in tea drinks sometimes interferes with the scent of jasmine. Therefore, the tea beverage of the present invention can make the amount of caffeine in the beverage 130 ppm or less, preferably 120 ppm or less. The caffeine can be adjusted to the above range depending on the extraction conditions of the tea leaves, or can be adjusted by selective removal from the extract by a known method. The caffeine concentration can be measured by any known method such as HPLC.

(Method for manufacturing containerized jasmine tea drink)

The container-packed jasmine tea beverage of the present invention can be produced by a conventional method. By including

1) an extraction step of extracting jasmine tea in an aqueous solvent,

2) adding an antioxidant and/or a pH adjuster to the extract as needed,

3) a sterilization step of heat-sterilizing the extract or the preparation liquid, and

4) Filling steps filled into the container

Manufacturing method to manufacture.

In the extraction step, as the raw material, the jasmine tea leaves may use any tea leaves, but as described above, the subject aroma components (A), linalool and methyl phthalate, and (B) benzyl alcohol are preferred as In order to make the aroma components (A) and (B) in the tea extract satisfy the characteristic condition (B) / (A) ≧ 1.90 of the tea extract (better (B) / (A) ≧ 1.94 More preferably (B) / (A) ≧ 2.20), one or two or more types of tea leaves may be selected.

In order to make the non-polymer catechin content of the preferred embodiment of the present invention 300 to 500 ppm (preferably 300 to 400 ppm) and the caffeine content 130 ppm or less (preferably 120 ppm or less), the extraction in the extraction step may be appropriately set. condition. It is known that non-polymer catechins and caffeine can be extracted in large amounts because the extraction temperature is higher, so the extraction temperature can be set corresponding to the non-polymer catechin content and caffeine content in the selected tea leaves, in order to be as in the present invention. A certain amount of non-polymer catechin is contained, and it is usually extracted with warm water of 50 to 90 ° C, preferably 60 to 80 ° C. The extraction time varies depending on the temperature of the solvent, the amount of the solvent used, and the degree of stirring, and is usually from 30 seconds to 30 minutes, preferably from about 3 to 10 minutes.

Further, as the extract of the present invention, in order to achieve a desired aroma component content, a non-polymer catechin content, and a caffeine content, two or more extracts extracted under different extraction conditions may be mixed.

Further, if necessary, a preparation step of adding a pH adjuster such as an antioxidant such as L-ascorbic acid or sodium hydrogencarbonate may be carried out during or after the extraction. The sodium ion content in the tea beverage can be adjusted to 60 to 100 ppm, preferably 70 to 90 ppm by the addition of such an antioxidant and a pH adjuster.

The extract (or formulation) thus obtained is filled into a container. Here, the container may be any container of any form such as a bottle, a can, a carton, or a PET bottle. However, since the tea beverage of the present invention is a tea beverage having a refreshing appearance and exhibiting a water color which has not been conventionally used, it is preferable to use a transparent container ( For example PET bottles).

In the container-packed tea beverage, heat sterilization is carried out according to the form of the container. A known method can be used for the method of heat sterilization. For example, in order to obtain a PET bottled tea beverage which is an example of a preferred embodiment of the present invention, the extract (or the formulation liquid) can be used at 130 to 145 ° C and a Fo value of 4 or more UHT. The sterilization method is used for heat sterilization.

In the filling step, the heat-sterilized beverage may be hot-filled or aseptically filled after cooling. However, since the benzyl alcohol, which is an important aroma component in the present invention, is easily removed by heat, it is preferably aseptically filled after cooling. The filling temperature at the time of aseptic filling is preferably 50 ° C or lower, more preferably 20 to 45 ° C, and particularly preferably 25 to 40 ° C.

Further, in the production of the container-packed tea beverage of the present invention, it is preferred to carry out a deoxygenation step of deaerating oxygen dissolved in the extract (or the formulation liquid) before heat sterilization. By degassing, it is possible to suppress the change and decrease of the aroma component during heat sterilization or long-term storage, and the browning of the tea beverage. The degassing method is not limited, and a known method can be used. Specifically, a membrane separation method, a porous membrane filtration method, a gas replacement method, a heating method, a pressure reduction method, and an ultrasonic method can be exemplified. Among them, from the viewpoint of ease of operation, it is preferable to use a deaerator. Press method. However, since excessive degassing changes or decreases the composition of the aroma component of jasmine, it is 1 to 5 ppm (preferably 2 to 4 ppm) to control the dissolved oxygen in the extract (or formulation) during degassing.

Example

Hereinafter, the present invention will be described by way of examples, but the present invention is not limited to the examples. In the examples, there are no special cases, the amount of blending and other weight standards.

Test Example 1. Changes in flavor caused by the addition of benzyl alcohol

The amount of aroma components of the commercially available PET bottled jasmine tea beverage A was measured. The measurement method is as follows.

5 ml of the sample solution was placed in a vial (capacity: 10 ml), and the mixture was heated (50 ° C) for 30 minutes while being mixed with the SPME fiber in the gas phase portion, stirred, and the volatile component was collected for GC/MS measurement.

The GC/MS measurement conditions were as follows.

Device

GC: GC6890N manufactured by Agilent Technologies

MS: 5975inert by Agilent Technologies

Column

HP-10.32mm Φ × 30m (film thickness 5μm)

SPME fiber

Supelco's 65μm PDMS/DVB

Quantitative ion

Benzyl Alchol: m/z=108

Linalool: m/z=71

Benzyl acetate: m/z=108

Indole:m/z=117

Methyl anthranilate: m/z=119

Temperature condition

35 ° C (hold 3 min) -10 ° C / min -250 ° C

Carrier gas flow

He 1.7ml/min.

Injection method

No split 3min.

Inj temperature

250 ° C

IF temperature

250 ° C

Ion chamber temperature

250 ° C

EM voltage

2700eV

Measuring mass range

29～350amu

Jasmine tea beverage A contains 0.12 μg/ml of linalool, 0.09 μg/ml of o-amine benzoate, and 0.38 μg/ml of benzyl alcohol, relative to the total amount of (A) linalool and methyl anthranilate (B). The ratio of benzyl alcohol ((A)/(B)) was 1.809. In the jasmine tea drink A, 10, 20, and 100 ppm of benzyl alcohol obtained by the synthesis method were added, and the influence on the flavor of the jasmine tea drink (test pieces 1 to 3) was evaluated.

The results are shown in Table 1. A small amount of benzyl alcohol is added to the commercially available tea beverage A to impart a fragrance to the scent of jasmine, and to taste the sweet taste of jasmine to the scent.

Example 1. Changes in aroma caused by aroma balance

Mix a variety of jasmine tea leaves and extract for 5 minutes in warm water at about 70 °C. After the tea leaves were separated, they were cooled and centrifuged to remove insoluble solid components. To the extract, L-ascorbate and sodium hydrogencarbonate were added to obtain a formulation. The dissolved oxygen in the preparation liquid is degassed using a degasser, and the dissolved oxygen in the preparation liquid is about 3 to 4 ppm.

The degassed preparation liquid was subjected to UHT sterilization (137 ° C, 40 seconds), cooled at 40 ° C, and filled into a PET bottle under aseptic conditions (Inventive Product 1). Further, a container-packed jasmine tea beverage (Inventive Product 2) which was heat-sterilized without degassing and was hot-filled at 80 ° C was also produced.

Further, a commercially available jasmine tea drink A used in Test Example 1 was prepared. Then, the jasmine tea beverage A and the inventive product 2, the inventive product 1 and the inventive product 2 were mixed, and five kinds of aroma components including the tea beverage A and the inventive products 1 and 2 were obtained ((A) linalol and adjacent Methyl benzoate, (B) benzyl alcohol) form a variety of balanced beverages.

The aroma components of the five types of tea beverages were measured in the same manner as in Test Example 1. After storage in a refrigerator (5 ° C), it was taken out from the refrigerator and immediately consumed to evaluate the fragrance. The scent is evaluated by the top notes (the scent in the mouth; the original scent), the scent (the scent after swallowing; the scent remaining in the mouth), and the favorite scent is evaluated as 5 points, and the total is used. The total score is expressed.

The results are shown in Table 2. When B/A ≧ 1.90, the scent of jasmine remained in the tail scent (residence), and when B/A ≧ 1.94, the luxurious scent of the top scent was enhanced. The inventive products 1 and 2 are lighter in color than the commercially available tea beverage A, and are beverages having a refreshing appearance.

The present inventions 1 and 2 exhibiting a pale water color contain 60 ppm or more (measured by ICP emission spectrometry) sodium ions, 300 ppm or more (measured by HPLC) of non-polymer catechin, and coffee is 130 ppm or less (by HPLC) Determination). Although it has a light water color, it is a fragrant jasmine tea drink, and it is a drink that can taste the scent of jasmine without any odor and coolness. In particular, the product 2 of the present invention is a beverage in which the scent of the jasmine is filled in the mouth, and the scent of the jasmine and the sweet taste can be fully felt from the top fragrance to the tail fragrance.

In addition, the product 2 of the present invention is stored at room temperature for one month, and then cooled in a refrigerator and then drunk, and the water color and flavor are not changed, and it is a jasmine tea drink having a water color and a fragrance which have not been conventionally used.

Claims (8)

A jasmine tea beverage characterized by containing (A) linalool and methyl anthranilate, and (B) benzyl alcohol, wherein the weight ratio of the aforementioned (B) is relative to the total weight of the above (A) (( B) / (A)) is 1.90 to 10.0. A jasmine tea beverage according to claim 1, wherein the tea beverage comprises (A) linalool and methyl anthranilate, and (B) benzyl alcohol as a tea extract. A jasmine tea beverage according to claim 1 or 2, which is used for a beverage in a container for drinking at a temperature below room temperature. The jasmine tea beverage according to claim 1 or 2, wherein the tea beverage has an absorbance at 680 nm of 0.015 or less. A jasmine tea beverage according to claim 1 or 2, wherein the tea beverage contains 60 ppm to 100 ppm of Na ions. A jasmine tea beverage according to claim 1 or 2, wherein the tea beverage contains 300 ppm to 500 ppm of non-polymer catechin. A method for enhancing flavor of a jasmine tea beverage, characterized by comprising (A) linalool and methyl anthranilate and (B) benzyl alcohol, and giving the weight of the aforementioned (B) relative to the total weight of the aforementioned (A) The ratio is 1.90~10.0. A method for producing a jasmine tea beverage, characterized by comprising (A) linalool and methyl anthranilate and (B) benzyl alcohol, and the weight ratio of the aforementioned (B) relative to the total weight of the above (A) It is 1.90~10.0.