TWI403273B - Tea drinks containing amino acids - Google Patents

Abstract

A method of inhibiting the astringent taste of catechin, comprising adding glutamic acid to a tea beverage of 40 to 100 mg/100 ml catechin content. Further, there is disclosed a tea beverage characterized in that the content of catechin is in the range of 40 to 100 mg/100 ml and that 6 to 20 mg/100 ml of glutamic acid is added so as to inhibit the astringent taste of catechin. This tea beverage is characterized in that catechin is contained in high proportion, and that even in warming sales, the bitterness and astringency attributed to degradation are reduced to thereby ensure pleasant drinking.

Description

Amino acid-containing tea drink

The present invention relates to tea beverages containing a plurality of catechins. More specifically, it relates to a tea beverage containing a lot of catechins which is heated and sold in a container, and a method of suppressing the occurrence of a unique bitterness, astringency, and the like due to deterioration of heating, and improving the taste of the tea beverage by the method.

The catechins are physiologically effective in the action of inhibiting the rise of cholesterol (JP-A-60-156614) or the inhibition of α-amylose activity (Japanese Patent Laid-Open No. 3-133928). In addition, various physiological effects such as an anti-oxidation action, a bactericidal action, an anti-cancer action, a hypotensive action, and an increase in blood sugar level are known, and it is desirable to efficiently ingest a catechin-based beverage.

The tea system is ingested on a daily basis, and originally contains catechins, so that the amount of catechins is increased, and it is most suitable as a beverage for effectively taking catechins. A tea beverage that is commercially available in a container is heated when it is sold to a store or a vending machine, and the quality is significantly deteriorated by heating. The quality deterioration of the problem is mainly caused by deterioration of the flavor, and a unique astringency or bitterness due to heating, and the customer cannot be satisfactorily satisfied. In a tea beverage containing a lot of catechins in the composition, the tendency is greater, and the tendency is more pronounced if it is heated during the sale.

The green tea beverage "Healthy catechins (registered trademark application)" sold by the applicant from room temperature to refrigerated state reveals that 60 mg of catechin and 100 mg of glutamic acid per 100 ml are not disclosed. Bitter taste or its inhibition method.

In addition, JP-A-2004-73057 discloses a technique of adding a cyclodextrin or the like to suppress deterioration of quality due to heating. Further, Japanese Laid-Open Patent Publication No. 2000-197449 discloses a semi-fermented tea which has a bitter taste and a low astringency by adding a palmitic acid. However, none of them describes the bitterness of the tea beverage which inhibits the high content of catechin due to deterioration of heating.

[Patent Literature] 1. JP-A-60-156614 2. Special Kaiping 3-133928 3. Special Opening 2004-73057 4. Special Opening 2000-197449

The present invention aims to provide a tea beverage which is easy to drink, and which provides a lot of catechins, and which can reduce the astringency and bitterness caused by deterioration in heating and selling.

The present invention further provides a method for preventing astringency and bitterness which may occur in a beverage containing many catechins.

The inventors of the present invention succeeded in producing a tea beverage which is easy to drink by blending glutamic acid in a tea beverage and which is rich in catechins and which can reduce the astringency and bitterness caused by deterioration during warm sale.

The best form for implementing the invention

In the present specification, the term "tea" refers to general teas such as non-fermented tea (green tea), semi-fermented tea (oolong tea), and fermented tea (black tea). Examples of green tea include sencha, fragrant tea, jade, milled tea, and steamed tea. Wait. The tea in the present invention is preferably green tea. In the present invention, the tea beverage refers to a sterilizing condition prescribed by the Food Sanitation Law when the extract obtained from the raw material tea is filled into a container, for example, after being filled in a container such as a metal can, and can be heat-sterilized. Manufacturing. Regarding the case where the PET bottle or the paper container cannot be sterilized by high heat, a method of first sterilizing under the same sterilization conditions as above, cooling to a constant temperature, and filling the container or the like is employed.

In the present invention, a suitable concentration of the catechins in the tea beverage is 40 to 100 mg/100 ml. When the concentration of catechins is less than 40 mg/100 ml, the necessity of astringency is lowered, and when 100 mg/100 ml or more, even if the technique of the present invention is used, it is difficult to drink by reducing the astringency.

When the catechins of the tea extract are at most the concentration, a concentrate and a purified product of the green tea extract containing a high content of catechins may be added. The concentrate or the purified product of the green tea extract may, for example, be a commercially available Sanjing Nonglin (share) "Polyphenon", an Ito Park "stock" "Teafuran", or a solar chemical company ("Sunphenon"). Further, examples of the form include a solid, an aqueous solution, and a paste.

The catechin-based non-polymer catechin or monomeric catechin in the present specification refers to catechin, gallocatechin, catechin gallate, 棓Gallocatechin gallate, epicatic acid, Epigallocatechin, epicatchin gallate, epigalic acid Eight kinds of epigallocatechin gallate.

The catechins in the beverage or in the green tea extract are liquids filtered through a filter (0.45 μm), and each peak can be measured by high performance liquid chromatography (HPLC method).

The present invention relates to a tea beverage containing a plurality of catechins, in which a glutamic acid is added to the beverage during the manufacturing process of the tea beverage, and the bitter taste which occurs during heat sterilization and/or during warm storage before consumption is inhibited. .

Although sodium salt of glutamic acid is often used, other alkali salts or free glutamic acid suitable for consumption can also be used. Or a food material containing many of these, such as kelp extract, etc., may also be used. The amount of glutamic acid added is determined by the catechins in the tea beverage, and when the catechin is 40 to 100 mg/100 ml, the free glutamic acid is 4 to 20 mg/100 ml. For the sale of tea beverages, if it is stored at a warmer temperature, the amount of glutamic acid added is slightly more than that sold under room temperature, and the amount of free glutamic acid is preferably 6 to 20 mg/100 ml. Even after soaking at 55 to 70 ° C for 1 day to 4 weeks, the tea beverage can be ingested without feeling astringent or bitter. The addition of glutamic acid is not particularly limited as long as it is before the heat sterilization step of the tea beverage, and can be added, for example, before the water addition operation in the blending step.

The tea beverage of the present invention may contain, in addition to glutamic acid, an additive component generally used in foods and drinks, and examples of such a component include antioxidants, perfumes, various esters, organic acids, and organic acid salts. , inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservation materials, amino acid and other seasonings, sweeteners, sour materials, fruit juice extracts, vegetable extracts, nectar extracts , pH adjuster, quality stabilizer, etc.

For example, by adding an amino acid other than glutamic acid, a multiplication effect by the combination or addition amount can be expected.

The tea beverage containing 40 to 100 mg/100 ml of catechins is easily degraded by astringency or bitterness during the heat sterilization step and/or warm storage, but the tea beverage of the present invention is sterilized even by heat. After that, it can still suppress the astringency and drink deliciously. Further, in the tea beverage of the present invention, a form of 6 to 20 mg/100 ml of glutamic acid is added, and even after warm storage, it can be ingested without feeling an unpleasant astringency. Therefore, the tea beverage of the present invention can be expected to have a cholesterol-lowering action inhibitor for catechins, an α-starch sputum activity inhibitory action, an antioxidant action, a bactericidal action, an anticancer action, a decrease in blood pressure, and an increase in blood sugar level. A variety of physiological effects can be taken deliciously on a daily basis.

Further, according to the present invention, any of the tea beverages sold at room temperature or lower and the tea beverages sold under heating may not impair the original taste and flavor of the tea, and the physiological effects of the above-mentioned catechins are expected. A tea drink that can be tasted deliciously on a daily basis.

Example

Hereinafter, the present invention will be described in detail by way of examples, but the invention is not limited thereto.

[Example 1]

8 g of green tea leaves were extracted with 300 ml of 80 ° C pure water for 6 minutes, and then filtered, and 0.3 g of sodium hydrogencarbonate, 0.4 g of L-ascorbic acid, and the tea acid content of Table 1 were commercially available as catechin sources. The green tea extract (Mitsui Nonglin (Polyphenon), Polyphenon) is 1000ml, heat-sterilized (130 ° C, 1 minute), and is filled with a bottle of the bottle, and the green tea beverages T1 to T5 having different amounts of tea acid are obtained. This was stored at 5 ° C and 60 ° C for 1 week, and the taste evaluation was carried out (Table 1). The evaluation of the taste is evaluated by a professional reviewer and evaluated in units of 4 (feeling strong), 3 (feeling), 2 (slightly feeling), 1 (slightly perceived), and 0 (no feeling). .

The result is that when the catechin content is 20 mg/100 ml, the degree of astringency of both storage temperatures is small. On the other hand, when the catechin content is in the range of 40 to 100 mg/100 ml, the astringency stored at 60 ° C is stronger than that at 5 ° C. On the other hand, if the catechin acid content exceeds 100 mg/100 ml, even if it is not heated, the astringency is strong, and it is difficult to drink any of the storage conditions.

From the above, when the catechin content is in the range of 40 to 100 mg/100 g, it is necessary to measure the odor during warm storage.

[Embodiment 2]

The green tea beverage was prepared in the same manner as in Example 1 except that the catechin content was 60 mg/100 ml. At this time, before the water addition operation in the blending step, sodium glutamate is added and dissolved to obtain a green tea beverage having a free glutamic acid amount of 0 to 40 mg/100 ml. For the green tea beverage of each concentration of glutamate, a sample (A) before heat sterilization, a sample (B) after heat sterilization, and a sample (C) heated at 60 ° C for 1 week are obtained. Astringency, ease of drinking, and sensory evaluation (Table 2 and Table 3).

The method for evaluating the astringency is based on Example 1. Evaluate the ease of drinking by 5 professional reviewers, based on 4 (very easy to drink), 3 (easy to drink), 2 (slightly easy to drink), 1 (slightly difficult to drink), 0 (difficult to drink), based on 0.1 Sub-unit evaluation.

Regarding the astringency, the glutamic acid is a sample of 0 or 2 mg/100 ml, and any of B and C is strong. In the sample of 4 mg/100 ml, although the odor of the sample (B) after heat sterilization was suppressed to 3.0, which was less than the target, the sample (C) heated at 60 ° C for 1 week became strong. On the other hand, glutamic acid is a sample of 6 to 40 mg/100 ml, and any of A, B, and C can suppress astringency.

For easy drinking, glutamic acid is a sample of 40 mg/100 ml, and any of A, B, and C is the target (2 or more points) or less. This is due to the balance of the fragrance or the deterioration of the aftertaste.

In addition to the other beverages, the ease of drinking is good, especially for glutamic acid samples of 6 and 20 mg/100 ml, and any of A, B, and C is 3 or more, and has good drinking ease.

From the above, when the glutamic acid is 4 to 20 mg/100 ml, a tea beverage which is inhibited of astringency and is easy to drink by heat treatment is obtained, and even when it is 6 to 20 mg/100 ml, the astringency can be suppressed from being preserved for a long period of time. degree.

[Example 3]

2.5kg of green tea leaves were extracted with 75L of pure water at 80 ° C for 6 minutes. After filtration, 80 g of sodium bicarbonate, 100 g of L-ascorbic acid, 30 g of L-lysine hydrochloride, and 15 g of L-aspartate were added. Sodium, 15 g of sodium L-glutamate, 5 g of L-arginine, 1 g of lysine, 10 g of green tea extract, and spices were added to 250 L of water. Next, the obtained preparation liquid was sterilized by UHT (ultra-temperature sterilization) at 130 ° C for 1 minute, filled and sealed in a 350 ml can, to prepare a green tea beverage having a catechin acid content of 40 mg/100 ml. Similarly, the amount of the green tea extract added was adjusted, and the catechins were 60 mg/100 ml and 100 mg/100 ml canned drinks.

When the taste and the ease of drinking were evaluated in the same manner as in Example 2, either was good.

In addition, the green tea beverage in which the tea acid is 60 mg/100 ml is stored at 55 ° C or 70 ° C for 1 day or 4 weeks. Regarding each sample, it was good to evaluate the astringency and ease of drinking.

Claims (4)

A green tea beverage preserved by heating before being sold in a heat sterilization container, characterized in that the content of non-polymerized catechin is 40-100 mg/100 ml, and 6-20 mg/100 ml of glutamic acid is added to suppress The astringency of catechins. For example, the green tea beverage of the first application of the patent scope, wherein the warm preservation is carried out at 55 to 70 ° C for 1 day to 4 weeks. A method for inhibiting the occurrence of astringency in a warm-keeping preservation of a green tea beverage, characterized in that 6 to 20 mg/100 ml of glutamic acid is added to the green tea beverage having a non-polymerized catechin content of 40 to 100 mg/100 ml. For example, the method of claim 3, wherein the heating is carried out at 55 to 70 ° C for 1 day to 4 weeks.