TWI779095B - 茶風味改善劑及包含其的容器裝茶飲料 - Google Patents
茶風味改善劑及包含其的容器裝茶飲料 Download PDFInfo
- Publication number
- TWI779095B TWI779095B TW107132457A TW107132457A TWI779095B TW I779095 B TWI779095 B TW I779095B TW 107132457 A TW107132457 A TW 107132457A TW 107132457 A TW107132457 A TW 107132457A TW I779095 B TWI779095 B TW I779095B
- Authority
- TW
- Taiwan
- Prior art keywords
- tea
- container
- flavor
- pyrroloquinoline quinone
- taste
- Prior art date
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 92
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 235000019634 flavors Nutrition 0.000 title claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 13
- MMXZSJMASHPLLR-UHFFFAOYSA-N pyrroloquinoline quinone Chemical compound C12=C(C(O)=O)C=C(C(O)=O)N=C2C(=O)C(=O)C2=C1NC(C(=O)O)=C2 MMXZSJMASHPLLR-UHFFFAOYSA-N 0.000 claims abstract description 63
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000004480 active ingredient Substances 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 95
- 235000009569 green tea Nutrition 0.000 claims description 20
- UFVBOGYDCJNLPM-UHFFFAOYSA-L disodium;9-carboxy-4,5-dioxo-1h-pyrrolo[2,3-f]quinoline-2,7-dicarboxylate Chemical group [Na+].[Na+].C12=C(C([O-])=O)C=C(C([O-])=O)N=C2C(=O)C(=O)C2=C1NC(C(=O)O)=C2 UFVBOGYDCJNLPM-UHFFFAOYSA-L 0.000 claims description 17
- 235000006468 Thea sinensis Nutrition 0.000 claims description 14
- 235000020279 black tea Nutrition 0.000 claims description 10
- 241001122767 Theaceae Species 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 29
- 235000019640 taste Nutrition 0.000 description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 235000019658 bitter taste Nutrition 0.000 description 15
- 239000004033 plastic Substances 0.000 description 11
- 229920003023 plastic Polymers 0.000 description 11
- 206010013911 Dysgeusia Diseases 0.000 description 10
- 239000012528 membrane Substances 0.000 description 10
- 239000000284 extract Substances 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 7
- 229930003268 Vitamin C Natural products 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 7
- 230000008859 change Effects 0.000 description 7
- 235000019225 fermented tea Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000019154 vitamin C Nutrition 0.000 description 7
- 239000011718 vitamin C Substances 0.000 description 7
- -1 alkali metal salts Chemical class 0.000 description 6
- 235000020333 oolong tea Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000012088 reference solution Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 229910052783 alkali metal Inorganic materials 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 150000002314 glycerols Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 159000000001 potassium salts Chemical class 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 1
- 239000005695 Ammonium acetate Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000014112 Cassia mimosoides Nutrition 0.000 description 1
- 244000302899 Cassia mimosoides Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910001413 alkali metal ion Inorganic materials 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019257 ammonium acetate Nutrition 0.000 description 1
- 229940043376 ammonium acetate Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
一種茶風味改善劑,其係茶每1L含有10~210mg/L的吡咯并喹啉醌之鹽來作為有效成分。
Description
本發明為關於茶風味改善劑及包含其之容器裝茶飲料。
隨著消費者的偏好多樣化或健康意識的高漲,而上市著各種多樣的飲料。茶類飲料係偏好性高、且亦被期待著健康效果。偏好性之中,易飲用性亦被納入評估,而大都提案著調整味道之方法。又,亦因近年的健康意識之提高,故也期待著對茶賦予健康機能。要求著一種簡便地添加少量於茶中即可改善風味或餘味,且其本身為無味的有效成分。然而,如此般的物質為至今所未知的。
[先前技術文獻]
[非專利文獻]
非專利文獻1:Biochem J 307, 331-333 (1995)
[發明所欲解決之課題]
本發明人係以開發一種茶風味增強劑、與藉由茶風味增強劑來改善茶風味的容器裝茶飲料為課題。
[解決課題之手段]
有報告指出在茶中包含微量(ng/ml程度)的吡咯并喹啉醌(pyrroloquinoline quinone)(例如參考非專利文獻1)。但,單獨的吡咯并喹啉醌二鈉為無味,且未知吡咯并喹啉醌對於風味會產生影響。
本發明人為解決上述課題經深入研究之結果發現,吡咯并喹啉醌之鹽改善了茶風味,因而完成本發明。
即,本發明為包含以下之發明。
[1].一種茶風味改善劑,其係茶每1L含有10~210mg/L的吡咯并喹啉醌之鹽來作為有效成分。
[2].如[1]記載之茶風味改善劑,其中,吡咯并喹啉醌之鹽係吡咯并喹啉醌二鈉。
[3].如[1]或[2]記載之茶風味改善劑,其中,茶係綠茶、半發酵茶或紅茶。
[4].一種容器裝茶飲料,其係包含[1]~[3]中任一項所記載之茶風味改善劑。
[5].一種容器裝茶飲料之製造方法,其係[4]記載之容器裝茶飲料之製造方法,包含將吡咯并喹啉醌之鹽添加至來自茶葉之萃取物之步驟。
[發明的效果]
依據本發明係可提供一種使茶類飲料的風味成為高雅,並可改善餘味的清爽感之容器裝茶飲料。因此,本發明之容器裝茶飲料係因為易飲用且能夠經長時間持續攝取,故可充分期待藉由吡咯并喹啉醌之鹽所帶來之生理效應。
[實施發明之最佳形態]
以下對於用來實施本發明之形態(以下簡稱為「本實施形態」)進行詳細說明,但本發明並不限定於下述的本實施形態中。本發明可在不脫離該要旨之範圍內予以各種的變形。
第一實施形態中,本發明係提供一種茶風味改善劑,其係茶每1L含有超過5mg、未滿220mg的吡咯并喹啉醌之鹽來作為有效成分。
在本說明書中使用之情形時,所謂茶風味的改善,係指茶風味全面的味道的改善,特別是餘味的清爽感的改善,例如,風味變得高雅而順暢,又/或澀味、苦味減少之意思。
所謂「餘味」,係指JIS Z 8144:2004所記載之「口內殘留的感覺」之意思。或者,後來亦可使用味覺感測器,依據CPA(Changeof membrane Potential by Adsorption)值來進行評估。
本實施形態中,作為有效成分之吡咯并喹啉醌之鹽的量,可以是茶飲料每1L為10~210mg。
本實施形態中係使用PQQ之鹽。特別是PQQ的鹼金屬鹽係可良好地使用。特別是已知鹼金屬鹽係帶有1~3個鹼金屬離子者。較佳的鹼金屬鹽為鈉、鉀鹽,又較佳為二鈉鹽。該物質係大多以含水結晶來使用,但所使用的吡咯并喹啉醌亦可以是如此般的結晶形。
本實施形態中,作為茶風味改善劑的對象的茶,可舉例如山茶科的常綠樹的茶樹葉子(茶葉)、或焙煎茶樹以外的植物葉子或者穀類等來飲用的飲料。發酵茶、半發酵茶、及不發酵茶皆被包含於如此般的茶飲料中。作為茶飲料的具體例未特別限定,可舉例如日本茶(例如綠茶、麥茶)、紅茶、中國茶(例如中國綠茶、烏龍茶)、焙煎茶等。其中,由於吡咯并喹啉醌呈現紅色,故茶飲料以使用帶著顏色的綠茶、半發酵茶、紅茶等的茶為較佳,特別是以具有紅色系的顏色的半發酵茶、紅茶為又較佳。
第二實施形態中,本發明係提供一種包含上述茶風味改善劑之容器裝茶飲料。
本實施形態的容器裝茶飲料中,PQQ之鹽的濃度係可以是超過5mg/L、未滿220mg/L。本實施形態的容器裝茶飲料係可藉由將PQQ之鹽的濃度設為該範圍的濃度,從而可改善茶風味。特別是能夠提升順暢感。PQQ之鹽的濃度係以10~210mg/L為較佳,以20~100mg/L為又較佳,以40~80mg/L為更佳。以作為發揮機能性之範圍亦為較佳,又藉由設為該範圍的濃度,從而具有茶的甘甜。
PQQ之鹽的添加係能夠以粉末、或者水溶液予以添加。本實施形態的範圍中通常PQQ之鹽係為溶化。
本實施形態的容器裝茶飲料,可含有酸化劑。作為酸化劑未特別限定,但可示例抗壞血酸、檸檬酸、葡萄糖酸、琥珀酸、酒石酸、乳酸、福馬酸、蘋果酸及該等的鹼金屬鹽(例如鈉鹽、鉀鹽),該等係可併用1種或2種以上。
本實施形態的容器裝茶飲料中之酸化劑之含量未特別限定,例如,因應最終製品可在0.01~3質量%的範圍內予以適宜調節。
本實施形態的容器裝茶飲料,若苦味太強之情形時,可含有甜味劑來作為遮掩苦味之成分。作為甜味劑未特別限定,但可示例來自天然所得到的碳水化合物、丙三醇類、人工甜味劑,該等係可單獨或組合2種以上來使用。作為碳水化合物未特別限定,但可示例如單糖、寡糖、複合多糖、糖醇,以含有選自葡萄糖、蔗糖、果糖、葡萄糖果糖糖漿、果糖葡萄糖糖漿及赤蘚醇之1種以上為較佳。作為丙三醇類未特別限定,但可示例丙三醇等的多元醇。作為人工甜味劑未特別限定,但可示例如阿斯巴特糖、蔗糖素、糖精(saccharin)等的高甘度甜味劑。
甜味劑之含量係能夠因應其種類予以適宜決定,但本實施形態的容器裝茶飲料中之甜味劑之含量係較佳為0.0001~20質量%,又較佳為0.001~18質量%,特佳為0.01~15質量%。
本實施形態的容器裝茶飲料中,依照所需亦可單獨或併用2種以的抗氧化劑、香料、色素類、乳化劑、保存料、調味料、膠基、油、維生素、胺基酸、果汁萃取物類、青菜萃取物類、花蜜萃取物類、pH調整劑(除了酸性磷酸鹽及縮合磷酸鹽外)、品質穩定劑等的添加劑來進行調配。
本實施形態的容器裝茶飲料未特別限定,但可示例綠茶飲料、烏龍茶飲料、紅茶飲料。吡咯并喹啉醌因呈現紅色,故所調配的茶飲料係以具有紅色系的顏色的半發酵、發酵茶之烏龍茶、紅茶等為較佳。
本實施形態的容器裝茶飲料的pH(20℃),以風味的穩定性之觀點而言以2~7為較佳。
本實施形態的容器裝茶飲料之製造方法係包含將吡咯并喹啉醌之鹽添加至來自茶葉之萃取物(茶萃取物)、或市售的茶飲料中之步驟。
所謂茶萃取物,係指使用熱水或水溶性有機溶劑並藉由揉合萃取或管柱萃取等從茶中進行萃取、且未進行濃縮或精製操作者之意思。又,在萃取用水中亦可預先添加抗壞血酸鈉等的有機酸或有機酸鹽類。
茶雖未特別限定,但依據其加工方法可大致區分例如不發酵茶、半發酵茶、發酵茶。作為不發酵茶的例子,可示例煎茶、番茶、抹茶、釜炒茶、莖茶、棒茶、芽茶等的綠茶。又,作為半發酵茶的例子,可示例鐵觀音、色種、黃金桂、武夷岩茶等的烏龍茶。進而,作為發酵茶的例子,可示例大吉嶺、阿薩姆、斯里蘭卡等的紅茶。該等係可以單獨或組合2種以上來使用。
本實施形態的容器裝茶飲料,可填充至以聚對苯二甲酸乙二醇酯作為主成分的成形容器(意即PET塑料瓶)、金屬罐、金屬箔或塑膠薄膜所複合的紙容器、瓶等的通常的包裝容器中來進行提供。
又,本實施形態的容器裝茶飲料未特別限定,但在例如像金屬罐般的容器中填充後,若可以加熱殺菌之情形時,應以適用的法規(在日本為食品衛生法)所規定的殺菌條件下來進行製造。但對於像PET塑料瓶、紙容器般的不能殺菌釜滅菌者,可預先採用與上述為相同的殺菌條件,例如,利用平板式熱交換器等高溫短時間殺菌後,冷卻到一定的溫度並填充至容器等之方法。又,也可在無菌下,在填充的容器中調配其他的成分來進行填充。進而,也能夠在酸性下加熱殺菌後,在無菌下將pH回復到中性、或在中性下加熱殺菌後,在無菌下將pH回復到酸性等的操作。
[實施例]
本實施例中所用的吡咯并喹啉醌二鈉為使用三菱瓦斯化學股份有限公司製BioPQQ(註冊商標)。
[實施例1]容器裝綠茶
使用Kirin Beverage製「生茶」(原材料綠茶、鮮茶葉萃取物、維生素C)的525ml塑料瓶裝作為綠茶飲料。在該塑料瓶中添加吡咯并喹啉醌二鈉20mg。將此者在冰箱中保存1週後,以如下述般來實施官能評估,並綜合性評估其結果。
(官能評估)
從接受過有關官能評估的教育之人員中隨機地選出品評員5名,進行經由該5名品評員的飲用測試。品評員係以20~60歳的男女所構成。評估係對於順暢的風味、含香、濃郁感、苦味,依以下之基準來進行評估。在此,所謂含香,係指飲用後所持續的香味的餘韻,從口穿過鼻子的香味之意思。
[評估基準]
將PQQ之鹽的添加前作為基準(3分),並將添加後的變化,以如下述般來表示。
5:優異、4:良好、3:標準、2:不良、1:差,並算出品評員5名的平均分。
(評估結果)
順暢的風味5、含香3、濃郁感3、苦味3
[綜合評估]
依據順暢的風味、含香、濃郁感、苦味的各評估,對於綜合性的茶的味道的改善,以如下述般來進行評估。
AAA:非常好、AA:較佳、A:普通、B:不佳,並以品評員5名的最多的評估來表示。將PQQ添加前的綜合評估設為A。
(評估結果)
綜合評估AAA
藉由添加吡咯并喹啉醌二鈉,可維持綠茶風味或美味度之同時,風味亦變得高雅,而成為順暢的風味。又,餘味亦相同地為順暢。
[比較例1]吡咯并喹啉醌二鈉水溶液
將吡咯并喹啉醌二鈉20mg溶於水525mL中,來製造呈均勻的溶液。因該水溶液沒有味道,且不具有茶特有的清涼感、甘甜,故無法進行經由品評員之評估。依據實施例1的結果與該比較例的結果,清楚了解吡咯并喹啉醌二鈉具有使茶味道變化之效果。
[實施例2~7及比較例2~6]
與實施例1相同地在綠茶中添加吡咯并喹啉醌二鈉來實施官能評估,並綜合性評估其結果。將其結果表示於表1中。
若本實施形態中所使用的PQQ之鹽較指定濃度為上昇時,則為順暢,又,苦味亦為減少。
[實施例8]綠茶的變更及利用味覺感測器之測定
使用伊藤園製Oi Ocha(原材料綠茶、維生素C)的525ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉20mg時,風味變得高雅且為順暢。即使是變更塑料瓶裝綠茶,相同地亦產生了風味的變化。將該樣品委託日本食品分析中心,藉由味覺感測器來測定味覺的變化。
味覺感測器係使用Intelligent Sensor Technology公司製的風味識別裝置TS-5000Z。將基準液的電位設為零,測定與樣品液的電位差來作為前味(酸味、苦味雜味、澀味刺激、甘甜、鹹味),之後,輕輕地洗淨後感測器,將再次測定基準液時的電位差來作為餘味(苦味、澀味、甘甜濃郁),以進行測定。
具體的步驟係如以下般。
步驟(1):最初時,將味覺感測器浸漬於被稱為基準液(含30mmol/L氯化鉀的0.3mmol/L酒石酸溶液)的溶液中,而得到膜電位Vr。
步驟(2):接下來,在樣品液中浸漬味覺感測器時,因與呈味物質的相互作用,使膜電位變化成Vs。於此所得到的膜電位變化「Vs-Vr」被稱為第1個的感測器輸出「相對值」,相當於酸味或鹹味等的前味。
步驟(3):之後,將味覺感測器以基準液簡單地進行共洗。
步驟(4):再次,在基準液中浸漬味覺感測器,而得到膜電位Vr’。與步驟(1)相同地浸漬於基準液中,於步驟(3)中若苦味物質或澀味物質等吸附在脂質膜表面之情形時,則膜電位成為Vr’。於此所得到的膜電位變化 「Vr’-Vr」被稱為第2個的感測器輸出「CPA值」(CPA=Change of membrane Potential by Adsorption),相當於苦味或澀味等的餘味。
步驟(5):為了完全地消除吸附於脂質膜表面的呈味物質,故利用醇洗淨液進行充分的洗淨。
將利用5種類的味覺感測器進行測定之值換算成各味覺項目中之值,並表示於表2中。酸味為-13以下、鹹味為-6以下、其他為0以下係無味。因此,本次的樣品,酸味係成為非評估對象。
藉由PQQ的添加,能夠發現有關「鹹味」的數值會變高,但此者並非代表味道變鹹,而是顯示綠茶味道整體性變濃。實際喝下利用味覺感測器所測試的添加PQQ的綠茶並確認味道時,感受到“澀味、苦味”相對地變低,而成為順暢的風味。
[實施例9]含玉露綠茶
使用Pokka Sapporo Food & Beverage製「含玉露綠茶」(原材料煎茶、玉露、抹茶、維生素C)的500ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉20mg。風味變得高雅且為順暢。與實施例1相同地來實施官能評估,並綜合性評估其結果。
經由品評員之評估:順暢的風味5、含香3、濃郁感3、苦味3、綜合評估AAA
[實施例10]半發酵茶
使用Suntory foods international製「烏龍茶」(原材料 烏龍茶、維生素C)的500ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉20mg。與未添加相較時,風味變得高雅且為順暢。可改善茶葉獨特的餘味的苦味。
發現與綠茶為相同的,即使是半發酵茶亦能使味道的順暢感提升、而改善餘味。與實施例1相同地實施官能評估與綜合評估。
經由品評員之評估:順暢的風味5、含香3、濃郁感3、苦味2.4、綜合評估AAA
[實施例11]焙煎茶
使用Pokka Sapporo Food & Beverage製「加賀棒焙煎茶/Kaga bar roasted green tea」(原材料煎茶、維生素C)的500ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉20mg。與實施例1相同地實施官能評估,並綜合性評估其結果。
經由品評員之評估:順暢的風味5、含香3、濃郁感3、苦味3、綜合評估AAA
吡咯并喹啉醌的茶風味改善效果,即使是對於經過熱處理步驟的茶亦為有效。
[實施例12]發酵茶:紅茶
使用Kirin Beverage股份有限公司製「午後的紅茶美味無糖/Afternoon tea delicious no sugar」(原材料紅茶(大吉嶺73%)、香料、維生素C)的500ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉20mg。與實施例1相同地實施官能評估,並綜合性評估其結果。
經由品評員之評估:順暢的風味5、含香3、濃郁感3、苦味3、綜合評估AAA
發現即使是發酵茶亦能使味道的順暢感提升。
[實施例13]PQQ之鹽之濃度測定
如以下般來進行HPLC條件。
島津LC-2010、管柱:YMC-Pack ODS-A
檢測波長:259nm、流動相:30mM乙酸-70mM乙酸銨
管柱溫度40℃
使用伊藤園製Oi Ocha(原材料綠茶、維生素C)的525ml塑料瓶裝。於此中添加吡咯并喹啉醌二鈉100mg。與實施例1相同地實施官能評估,並綜合性評估其結果。
經由品評員之評估:順暢的風味5、含香3、濃郁感3、苦味3、綜合評估AAA
風味變得高雅且為順暢。
Claims (3)
- 一種茶風味改善劑,其係茶每1L含有40~80mg/L的吡咯并喹啉醌之鹽來作為有效成分。
- 如請求項1之茶風味改善劑,其中,吡咯并喹啉醌之鹽係吡咯并喹啉醌二鈉。
- 如請求項1或2之茶風味改善劑,其中,茶係綠茶、半發酵茶或紅茶。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017-206432 | 2017-10-25 | ||
JP2017206432 | 2017-10-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201922107A TW201922107A (zh) | 2019-06-16 |
TWI779095B true TWI779095B (zh) | 2022-10-01 |
Family
ID=66247838
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW107132457A TWI779095B (zh) | 2017-10-25 | 2018-09-14 | 茶風味改善劑及包含其的容器裝茶飲料 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20200375211A1 (zh) |
EP (1) | EP3701799B1 (zh) |
JP (1) | JP7151717B2 (zh) |
TW (1) | TWI779095B (zh) |
WO (1) | WO2019082547A1 (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008035686A1 (fr) * | 2006-09-19 | 2008-03-27 | Kyowa Hakko Bio Co., Ltd. | Agent pour améliorer la résistance à l'insuline |
JP2017175966A (ja) * | 2016-03-29 | 2017-10-05 | 三菱瓦斯化学株式会社 | ピロロキノリンキノン含有紅茶風飲料 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5968639B2 (ja) * | 2012-02-17 | 2016-08-10 | サントリー食品インターナショナル株式会社 | 茶飲料 |
WO2015019498A1 (ja) * | 2013-08-09 | 2015-02-12 | 株式会社シェフコ | 機能性原料を含有する水素含有飲料 |
JP5570646B1 (ja) * | 2013-09-19 | 2014-08-13 | 小川香料株式会社 | 茶飲料又は茶含有食品の香味改善剤 |
US10449148B2 (en) * | 2015-11-04 | 2019-10-22 | Braingear Enterprises, Inc. | Dietary supplement for improving brain health |
-
2018
- 2018-09-14 EP EP18869722.1A patent/EP3701799B1/en active Active
- 2018-09-14 TW TW107132457A patent/TWI779095B/zh active
- 2018-09-14 US US16/758,152 patent/US20200375211A1/en not_active Abandoned
- 2018-09-14 JP JP2019549931A patent/JP7151717B2/ja active Active
- 2018-09-14 WO PCT/JP2018/034113 patent/WO2019082547A1/ja unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008035686A1 (fr) * | 2006-09-19 | 2008-03-27 | Kyowa Hakko Bio Co., Ltd. | Agent pour améliorer la résistance à l'insuline |
JP2017175966A (ja) * | 2016-03-29 | 2017-10-05 | 三菱瓦斯化学株式会社 | ピロロキノリンキノン含有紅茶風飲料 |
Also Published As
Publication number | Publication date |
---|---|
TW201922107A (zh) | 2019-06-16 |
EP3701799B1 (en) | 2024-06-26 |
JP7151717B2 (ja) | 2022-10-12 |
EP3701799A1 (en) | 2020-09-02 |
WO2019082547A1 (ja) | 2019-05-02 |
EP3701799A4 (en) | 2021-08-04 |
JPWO2019082547A1 (ja) | 2020-11-12 |
US20200375211A1 (en) | 2020-12-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI394535B (zh) | Container packaging of green tea drinks | |
TWI406633B (zh) | 容器裝綠茶飲料 | |
TWI409036B (zh) | A black tea drink in a container | |
TWI492715B (zh) | Containing polymerized catechins | |
TWI412326B (zh) | Containers | |
TWI474781B (zh) | Container packaging of green tea drinks | |
TWI665967B (zh) | 綠茶飲料 | |
JP4917988B2 (ja) | 容器詰飲料 | |
JP4768666B2 (ja) | 容器詰飲料 | |
JP5118163B2 (ja) | 容器詰緑茶飲料 | |
CN111417314A (zh) | 含钾的无色透明饮料 | |
JP6570177B2 (ja) | 果汁感増強方法 | |
JP6768338B2 (ja) | 香味が改善された緑茶系飲料 | |
JP2019115295A (ja) | ルイボス飲料及びその製造方法 | |
TWI779095B (zh) | 茶風味改善劑及包含其的容器裝茶飲料 | |
JP6310625B1 (ja) | ティリロサイド及びクロロゲン酸類を含有する飲料 | |
JP2018019643A (ja) | 希釈用容器詰紅茶飲料 | |
JP6771411B2 (ja) | 容器詰め濃縮コーヒー飲料 | |
US20200214329A1 (en) | Colorless transparent beverage containing calcium | |
JP3004551B2 (ja) | カフェイン強化飲料 | |
JP6420009B1 (ja) | ティリロサイド及びアルギニンを含有する飲料 | |
JP4838204B2 (ja) | 容器詰飲料 | |
JP6544850B2 (ja) | 苦渋味の低減と発生が抑制された容器詰紅茶飲料 | |
TWI826626B (zh) | 容器裝茶飲料及其製造方法 | |
JP2019077640A (ja) | ハーブティー飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
GD4A | Issue of patent certificate for granted invention patent |