WO2011126005A1 - Oolong tea extract - Google Patents
Oolong tea extract Download PDFInfo
- Publication number
- WO2011126005A1 WO2011126005A1 PCT/JP2011/058604 JP2011058604W WO2011126005A1 WO 2011126005 A1 WO2011126005 A1 WO 2011126005A1 JP 2011058604 W JP2011058604 W JP 2011058604W WO 2011126005 A1 WO2011126005 A1 WO 2011126005A1
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- oolong tea
- tea extract
- extract
- ionone
- less
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Classifications
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- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
Definitions
- the present invention relates to an oolong tea extract and a method for producing the same, which can reduce ⁇ -ionone and perceive a rich fragrance of oolong tea.
- Oolong tea beverage is an important factor that determines the flavor of its unique wilt (flower scent).
- many container-packed tea beverages filled in containers such as cans and plastic bottles have been developed and marketed, and there are many container-packed oolong tea beverages.
- the aroma is reduced or disappeared by heat sterilization or long-term storage.
- the occurrence of cloudy, flocked (cotton-like) or sediment-like orientation (hereinafter collectively referred to simply as “ori”) in long-term storage has become a problem.
- ori cloudy, flocked (cotton-like) or sediment-like orientation
- the treatment with glycoside-degrading enzymes such as ⁇ -glucosidase hydrolyzes the aroma component bound to the sugar contained in oolong tea leaves, thereby promoting aglyconization of the aroma component. , Increasing aroma components.
- the aroma component is increased by treatment with glycoside-degrading enzyme, the flower fragrance is not perceived as strongly as the increase, and the development of an extract of oolong tea that can sufficiently satisfy the flower fragrance has been desired.
- An object of the present invention is to provide an oolong tea extract and a method for producing the oolong tea that can perceive abundant incense (flower scent) unique to oolong tea.
- the present inventors have focused on the oolong tea extract that does not perceive sufficient fragrance despite containing abundant aroma components. It was found that ⁇ -ionone contained in the product inhibits the scent of the floral incense component and makes it difficult to perceive. It was also found that an oolong tea extract capable of perceiving excellent floral incense can be obtained by keeping the floral incense component within a certain range and lowering ⁇ -ionone to a certain amount sufficiently lower than the amount normally contained.
- the present invention relates to: 1) Oolong tea beverage composition containing the following components (A) and (B): (A) 50-1000 ppb per solid content of a scented ingredient comprising linalool and / or geraniol; and (B) ⁇ -ionone less than 1.0% by weight of the scented ingredient. 2) The composition according to 1), wherein the turbidity when diluted to 0.5 Brix is 35 NTU or less.
- Oolong tea beverage composition obtained by the production method including the following steps 1 to 5: Extracting oolong tea leaves with an aqueous solvent acceptable as food 1; Step 2 of concentrating the extract to Brix 2-30; A step 3 of adding a glycoside-degrading enzyme to the concentrate for treatment; Step 4 for removing solids from the enzyme-treated solution by solid-liquid separation treatment; and Step 5 for blending the obtained solid-free solution to make a tea beverage.
- oolong tea drink that can perceive the fragrance unique to oolong tea.
- This oolong tea beverage has an enhanced aroma, so that it can be maintained even after long-term storage.
- oolong tea extract of the present invention contains ⁇ -ionone, which is a floral fragrance component contained in flowers such as tulips and cinnamon, in oolong tea extract, particularly oolong tea extract that is subjected to heat treatment, linalool and galley This is based on the finding that it inhibits a good fragrance balance with the floral incense component unique to oolong tea such as Niol.
- the oolong tea beverage composition of the present invention contains about 50 to 1000 ppb of (A) floral incense component per solid content in terms of having a rich floral fragrance, preferably 60 to 500 ppb, more preferably 70 to 400 ppb.
- the amount of fragrance component per solid content means the amount of fragrance component per Brix (soluble solid weight (g) per 100 g of solution), and the fragrance component can be measured by GC / MS or the like.
- the weight (g) of soluble solid content per 100 g of the solution is calculated based on the value measured with a Brix meter, that is, the refractive index of the solution.
- a value converted as grams of sucrose contained in 100 g of sugar solution when referring to the solid content in the present invention, it means a value measured as a brix unless otherwise specified.
- the amount of “flower incense component” indicates the total amount of linalool and geraniol, unless otherwise indicated. Moreover, when they are glycosides, the amount corresponding to linalool itself and geraniol itself excluding the sugar moiety is indicated unless otherwise indicated. Glycosides can be removed by using an appropriate sugar hydrolase. The amount of the fragrance component can be measured by GC / MS or the like.
- Linalol has optical isomers.
- linalool has optical isomers, any of them may be used in the present invention.
- the amount of linalool refers to the total amount of the above-mentioned optical isomers, unless otherwise specified.
- the floral incense component it is a more preferable embodiment that contains at least either (A1) linalool or (A2) geraniol, and contains two kinds of linalool and geraniol.
- the oolong tea beverage extract of the present invention contains (B) ⁇ -ionone in an amount of less than 1.0% by weight based on the total amount of (A) floral incense ingredients. If the amount of ⁇ -ionone is less than 1.0% by weight with respect to the total amount of the fragrance component, the fragrance of the fragrance component is sufficiently perceived. More preferably, it is 0.9 weight% or less, More preferably, it is 0.6 weight% or less, Most preferably, it is 0.4 weight% or less. When the amount of ⁇ -ionone is 0.4% by weight or less, particularly 0.2% by weight or less with respect to the total amount of the fragrance component, the fragrance of the fragrance component is hardly suppressed or inhibited.
- the ⁇ -ionone content in the composition of the present invention may be zero. The ⁇ -ionone content can be measured by GC / MS or the like.
- the type of oolong tea leaves used in the oolong tea extract of the present invention is not particularly limited. Examples include color, oolong, Taiwan frost, tea outside, and green tea. One type of oolong tea leaves may be used, or a plurality of types may be blended.
- the extraction device may be of any type that can hold tea leaves in contact with an aqueous solvent such as warm water, and examples thereof include a column type extractor, a kneader type extractor, and a countercurrent extractor.
- the oolong tea extract of the present invention is one using 1 g or more of oolong tea leaves as dry tea leaves per 100 g, preferably 2 g or more of oolong tea leaves.
- the extract as used in the field of this invention means the tea extract extracted from tea leaves with aqueous solvents, such as warm water, or its concentrate.
- the oolong tea extract of the present invention can be obtained by reducing the ⁇ -ionone content from the first extract obtained by extraction from oolong tea leaves.
- the present inventors concentrated oolong tea extract (first extract) and reacted with glycoside hydrolase to thereby reduce ⁇ -ionone (second extract). Is found to be obtained. More specifically, the oolong tea extract (first extract) is concentrated by a known method so that the Brix is 4 or more, preferably 5 to 20, if necessary, and glycoside hydrolase is added thereto.
- the glycoside hydrolase means one having an activity of cleaving the glycosidic bond of the aromatic component bonded to the sugar contained in the oolong tea concentrate.
- ⁇ -glucosidase preparation “Amano” manufactured by Amano Enzyme Co., Ltd.
- ⁇ -glucosidase 13%
- excipient 87% compound.
- Origin Penicillium Multicolor
- titer ⁇ -glucosidase Force of 800 U / g or more) per solid content of the tea extract concentrate, 0.1 to 10% by weight, preferably 0.5 to 10% by weight, more preferably 2.0 to 5.0% by weight, particularly preferably about 3.0 to 5.0% by weight
- 0.8 to 80 U, preferably 4.0 to 80 U, more preferably 16 to 40 U, particularly preferably about 24 to 40 U is added to 1 g of solid content
- titer of ⁇ -glucosidase is a value measured by the following method using an automatic chemical analyzer (TBA-30R, manufactured by Toshiba Corporation). 10 ⁇ l of enzyme sample and 200 ⁇ l of paranitrophenyl (pNP) glucoside (Merck) dissolved in 20 mM acetate buffer (pH 5.5) as 2 mM are mixed at 40 ° C. and cycle time 22.5 sec.
- step 2 After reacting in step 2, 250 ⁇ l of sodium carbonate solution (reaction stop solution) is added, and the absorbance at 412 nm is measured.
- the blank derived from the sample is measured in the same manner using 20 mM acetate buffer (pH 5.5) instead of the substrate solution, and the amount of enzyme that increases the absorbance by 1 under these conditions is 1 U.
- the oolong tea extract (second extract) in which ⁇ -ionone is reduced using this glycoside degrading enzyme has a turbidity of 35 NTU or less, preferably 20 or less when diluted to a Brix of 0.5. More preferably 10 or less, even more preferably 5 or less, particularly preferably 1 or less, which is extremely transparent and has a clear liquid color and a clean taste with a clear aftertaste. Oolong tea extract that can be enjoyed.
- turbidity refers to turbidimetric turbidity units (NTU: Nephelometric Turbidity Units) using a turbidimeter (90 ° scattered light / transmission detection method). Specific measurement devices include ratio optical systems, etc. It can be illustrated.
- the oolong tea extract of the present invention includes other tea extracts, antioxidants such as vitamin C, sugars (sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, etc.), milk components, pH A regulator, an emulsifier, etc. can be added. Since the oolong tea extract of the present invention can enjoy a rich aroma derived from tea leaves, it is preferable that no fragrance is added.
- the pH of the oolong tea extract of the present invention is preferably 4.5 to 7.0, particularly 5.0 to 7.0 in terms of stability.
- the oolong tea extract of the present invention can be mixed as it is or diluted to produce a oolong tea beverage.
- a beverage When a beverage is packaged, it is normally sterilized, but if the sterilization can be heat sterilized after filling the container like a metal can, it is performed under the sterilization conditions stipulated in the Food Sanitation Law. .
- sterilization conditions equivalent to those stipulated in the Food Sanitation Law in advance such as sterilization at high temperature and short time in a plate heat exchanger, are cooled to a certain temperature. A method such as filling the container is adopted.
- the oolong tea extract of the present invention has a flower incense with an extremely high titer, so even if it is heat sterilized or stored for a long time as a packaged beverage, it can enjoy a rich flower incense. High tea drink.
- Example 1 Production of oolong tea extract (1) Turbidity analysis 100 g of oolong tea (Fukuken, color type) was extracted with 1500 mL of 90 ° C. ion-exchanged water for 15 minutes. The obtained extract was roughly filtered with a 150 mesh metal filter, cooled to 30 ° C or lower, and first oolong tea extract (Brix 3.0. Measured with ATAGO's digital refractometer RX-5000 ⁇ . All of were measured using this.
- a glycoside-degrading enzyme ( ⁇ -glucosidase) preparation “Amano” manufactured by Amano Enzyme Co., Ltd.
- ⁇ -glucosidase glycoside-degrading enzyme
- Origin Penicillium Multicolor
- titer ⁇ -glucosidase power 800 U / g or more
- the enzyme treatment was performed in a thermostatic chamber at 45 ° C. for 3 hours. After the enzyme treatment, the enzyme is inactivated by heating at 90 ° C. for 30 minutes, cooled to 30 ° C.
- Oolong tea extract (second Oolong tea extract) (the present invention).
- the oolong tea extract was subjected to turbidity analysis.
- the turbidity analysis was measured with a turbidimeter (turbidimeter type 2100P manufactured by HACH) after dilution with ion-exchanged water until the Brix of the second oolong tea extract was 0.5.
- Test Example 1 Ratio of ⁇ -ionone ⁇ -ionone (reagent; manufactured by Wako Pure Chemical Industries, Ltd.) was added to the oolong tea extract obtained in Example 1 (product of the present invention) at various concentrations. The degree of perception was evaluated. The results are shown in Table 2. As the concentration of ⁇ -ionone increased, the scent of linalool and geraniol became less perceptible.
- the fragrance of the fragrance components is sufficiently perceived, preferably 0.9 wt% or less, more preferably 0.6 wt% % Or less, particularly preferably 0.4% by weight or less, a oolong tea extract that can enjoy a richer floral incense ingredient. It was found that when the amount of ⁇ -ionone was 0.4% by weight or less, particularly 0.2% by weight or less, the fragrance of the scent component was hardly suppressed or inhibited with respect to the total amount of the scent component.
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Abstract
Provided is an oolong tea extract from which a withering fragrance (floral fragrance) characteristic of oolong teas can be sensed richly. Also provided is a process for producing the oolong tea extract. The disclosed process involves reducing the amount of β-ionone to a floral-fragrance component to 1.0% by weight or less.
Description
本発明は、β-イオノンを減少させ烏龍茶特有の萎凋香（花香）を豊かに知覚することができる、烏龍茶抽出物及びその製造法に関する。
The present invention relates to an oolong tea extract and a method for producing the same, which can reduce β-ionone and perceive a rich fragrance of oolong tea.
烏龍茶飲料は、その特有の萎凋香（花香）が香味を決定する重要な因子である。近年、缶やペットボトル等の容器に充填された容器詰茶飲料が多く開発、市販され、容器詰めの烏龍茶飲料も多く存在する。しかし、容器詰飲料の場合、加熱殺菌や長期保存により香気が低減又は消失することが知られている。また、容器詰飲料の場合には、長期保存における白濁状、フロック状（綿状）或いは沈殿物状のオリ（以下、これらをまとめて単に「オリ」という）の発生が課題となっており、この課題の解決のために、重要な香気成分が低減又は消失してしまうという問題もある。そこで、微生物由来のジグリコシダーゼを作用させる酵素処理工程を含む、風味増強ないしは風味改善がなされた茶飲料の製造方法（特許文献1）が提案されており、この方法で烏龍茶飲料を製造するとリナロール、ゲラニオール、ベンジルアルコールなどの花香成分が増強されることが開示されている。
Oolong tea beverage is an important factor that determines the flavor of its unique wilt (flower scent). In recent years, many container-packed tea beverages filled in containers such as cans and plastic bottles have been developed and marketed, and there are many container-packed oolong tea beverages. However, in the case of a packaged beverage, it is known that the aroma is reduced or disappeared by heat sterilization or long-term storage. In the case of packaged beverages, the occurrence of cloudy, flocked (cotton-like) or sediment-like orientation (hereinafter collectively referred to simply as “ori”) in long-term storage has become a problem. In order to solve this problem, there is also a problem that important aroma components are reduced or eliminated. Then, the manufacturing method (patent document 1) of the tea beverage with which the flavor enhancement or the flavor improvement was made including the enzyme treatment process which makes the microorganism-derived diglycosidase act is proposed, When manufacturing oolong tea beverage by this method, linalool, It is disclosed that floral incense components such as geraniol and benzyl alcohol are enhanced.
従来知られているとおり、β-グルコシダーゼ等の配糖体分解酵素の処理によって、烏龍茶葉中に含まれている糖と結合した香気成分が加水分解され、これにより香気成分のアグリコン化が促進され、香気成分が増加する。しかし、配糖体分解酵素で処理して香気成分が増加しても、その増加分ほど花香が強く知覚されず、花香を十分に満足できるレベルの烏龍茶抽出物の開発が望まれていた。
As is known in the art, the treatment with glycoside-degrading enzymes such as β-glucosidase hydrolyzes the aroma component bound to the sugar contained in oolong tea leaves, thereby promoting aglyconization of the aroma component. , Increasing aroma components. However, even if the aroma component is increased by treatment with glycoside-degrading enzyme, the flower fragrance is not perceived as strongly as the increase, and the development of an extract of oolong tea that can sufficiently satisfy the flower fragrance has been desired.
本発明の目的は、烏龍茶特有の萎凋香（花香）を豊かに知覚することができる、烏龍茶抽出物及びその製造法を提供することにある。
An object of the present invention is to provide an oolong tea extract and a method for producing the oolong tea that can perceive abundant incense (flower scent) unique to oolong tea.
本発明者らは、豊富な香気成分を含んでいるにもかかわらず、十分な花香が知覚されない烏龍茶抽出物に着目し、花香の知覚と烏龍茶飲料成分との関係について種々検討した結果、烏龍茶抽出物に含まれているβ-イオノンが花香成分の香りを阻害し、知覚されにくくしていることを見出した。そして、花香成分を一定範囲に保持し、β-イオノンを通常含まれる量より十分少ない一定量以下に低下させれば、優れた花香を知覚できる烏龍茶抽出物が得られることを見出した。
As a result of various studies on the relationship between perfume perception and oolong tea beverage components, the present inventors have focused on the oolong tea extract that does not perceive sufficient fragrance despite containing abundant aroma components. It was found that β-ionone contained in the product inhibits the scent of the floral incense component and makes it difficult to perceive. It was also found that an oolong tea extract capable of perceiving excellent floral incense can be obtained by keeping the floral incense component within a certain range and lowering β-ionone to a certain amount sufficiently lower than the amount normally contained.
すなわち、本発明は以下に関する：
1） 次の成分（A）及び（B）を含有する、烏龍茶飲料組成物：
（A）固形分あたり50～1000ppbの、リナロール（Linalool）及び／又はゲラニオールからなる花香成分；及び
（B）花香成分の1.0重量％未満の、β-イオノン。
2） ブリックスが0.5となるように希釈したときの濁度が、35NTU以下である、1）に記載の組成物。
3） 以下の工程1～5を含む製造方法により得られる、烏龍茶飲料組成物：
烏龍茶葉を食品として許容可能な水系溶媒で抽出する工程1；
該抽出液をブリックス2～30まで濃縮する工程2；
該濃縮液に配糖体分解酵素を添加して処理する工程3；
該酵素処理液から固液分離処理により固形物を除去する工程4；及び
得られた固形物を除去した液を配合して、茶飲料となす工程5。 That is, the present invention relates to:
1) Oolong tea beverage composition containing the following components (A) and (B):
(A) 50-1000 ppb per solid content of a scented ingredient comprising linalool and / or geraniol; and (B) β-ionone less than 1.0% by weight of the scented ingredient.
2) The composition according to 1), wherein the turbidity when diluted to 0.5 Brix is 35 NTU or less.
3) Oolong tea beverage composition obtained by the production method including the following steps 1 to 5:
Extracting oolong tea leaves with an aqueous solvent acceptable as food 1;
Step 2 of concentrating the extract to Brix 2-30;
A step 3 of adding a glycoside-degrading enzyme to the concentrate for treatment;
Step 4 for removing solids from the enzyme-treated solution by solid-liquid separation treatment; and Step 5 for blending the obtained solid-free solution to make a tea beverage.
1） 次の成分（A）及び（B）を含有する、烏龍茶飲料組成物：
（A）固形分あたり50～1000ppbの、リナロール（Linalool）及び／又はゲラニオールからなる花香成分；及び
（B）花香成分の1.0重量％未満の、β-イオノン。
2） ブリックスが0.5となるように希釈したときの濁度が、35NTU以下である、1）に記載の組成物。
3） 以下の工程1～5を含む製造方法により得られる、烏龍茶飲料組成物：
烏龍茶葉を食品として許容可能な水系溶媒で抽出する工程1；
該抽出液をブリックス2～30まで濃縮する工程2；
該濃縮液に配糖体分解酵素を添加して処理する工程3；
該酵素処理液から固液分離処理により固形物を除去する工程4；及び
得られた固形物を除去した液を配合して、茶飲料となす工程5。 That is, the present invention relates to:
1) Oolong tea beverage composition containing the following components (A) and (B):
(A) 50-1000 ppb per solid content of a scented ingredient comprising linalool and / or geraniol; and (B) β-ionone less than 1.0% by weight of the scented ingredient.
2) The composition according to 1), wherein the turbidity when diluted to 0.5 Brix is 35 NTU or less.
3) Oolong tea beverage composition obtained by the production method including the following steps 1 to 5:
Extracting oolong tea leaves with an aqueous solvent acceptable as food 1;
Step 2 of concentrating the extract to Brix 2-30;
A step 3 of adding a glycoside-degrading enzyme to the concentrate for treatment;
Step 4 for removing solids from the enzyme-treated solution by solid-liquid separation treatment; and Step 5 for blending the obtained solid-free solution to make a tea beverage.
本発明により、烏龍茶特有の花香を豊かに知覚することができる容器詰烏龍茶飲料を製造することができる。この烏龍茶飲料は、良好な香気が増強されているので長期保存しても香気が維持されうる。
According to the present invention, it is possible to produce a container-packed oolong tea drink that can perceive the fragrance unique to oolong tea. This oolong tea beverage has an enhanced aroma, so that it can be maintained even after long-term storage.
β-イオノン（β-ionone）（(E)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one）は、下式
Β-ionone ((E) -4- (2,6,6-trimethyl-1-cyclohexen-1-yl) -3-buten-2-one) is
本発明の烏龍茶飲料組成物は、豊かな花香を有する点で、固形分あたり（A）花香成分50～1000ppb程度含有するが、好ましくは60～500ppb、より好ましくは70～400ppb含有する。固形分あたりの香気成分量は、1ブリックス（Brix；溶液100gあたりの可溶性固形物重量（g））あたりの香気成分量をいい、香気成分はGC／MS等により測定することができる。なお本発明で「ブリックス」として数値を示すときは、特に示した場合を除き、ブリックス計で測定した値、すなわち溶液の屈折率に基づき、溶液100gあたりの可溶性固形分重量（g）を、ショ糖液100g中に含まれるショ糖のグラム数として換算した値をいう。また、本発明で固形分をいうときは、特に記載した場合を除き、ブリックスとして測定された値をいう。
The oolong tea beverage composition of the present invention contains about 50 to 1000 ppb of (A) floral incense component per solid content in terms of having a rich floral fragrance, preferably 60 to 500 ppb, more preferably 70 to 400 ppb. The amount of fragrance component per solid content means the amount of fragrance component per Brix (soluble solid weight (g) per 100 g of solution), and the fragrance component can be measured by GC / MS or the like. When numerical values are indicated as “Brix” in the present invention, unless otherwise indicated, the weight (g) of soluble solid content per 100 g of the solution is calculated based on the value measured with a Brix meter, that is, the refractive index of the solution. A value converted as grams of sucrose contained in 100 g of sugar solution. In addition, when referring to the solid content in the present invention, it means a value measured as a brix unless otherwise specified.
本発明では、「花香成分」の量をいうときは、特に示した場合を除き、リナロールとゲラニオールとの総量を指す。また、それらが配糖体である場合は、特に示した場合を除き、糖部分を除いたリナロール自体及びゲラニオール自体に相当する量を指す。配糖体の除去は、適切な糖加水分解酵素を用いることにより実施できる。花香成分量はGC／MS等により測定することができる。
In the present invention, when referring to the amount of “flower incense component”, it indicates the total amount of linalool and geraniol, unless otherwise indicated. Moreover, when they are glycosides, the amount corresponding to linalool itself and geraniol itself excluding the sugar moiety is indicated unless otherwise indicated. Glycosides can be removed by using an appropriate sugar hydrolase. The amount of the fragrance component can be measured by GC / MS or the like.
リナロールの構造を下に示す。リナロールには光学異性体が存在する。
The structure of linalool is shown below. Linalol has optical isomers.
このようにリナロールは光学異性体が存在するが、本発明においてはいずれであってもよい。本発明においてリナロールの量をいうときは、特に示した場合を除き、上記の光学異性体の総量を指す。
Thus, although linalool has optical isomers, any of them may be used in the present invention. In the present invention, the amount of linalool refers to the total amount of the above-mentioned optical isomers, unless otherwise specified.
ゲラニオールの構造を下に示す。
The structure of geraniol is shown below.
花香成分としては、少なくとも（A1）リナロール（Linalool）又は（A2）ゲラニオール（Geraniol）のいずれかを含有し、リナロール及びゲラニオールの二種を含有するのがより好ましい態様である。
As the floral incense component, it is a more preferable embodiment that contains at least either (A1) linalool or (A2) geraniol, and contains two kinds of linalool and geraniol.
本発明の烏龍茶飲料抽出物は、（A）花香成分の総量に対して（B）β-イオノンを1.0重量％未満含有する。花香成分の総量に対してβ-イオノン量が1.0重量％未満であれば、花香成分の香気が十分に知覚される。より好ましくは0.9重量％以下、さらに好ましくは0.6重量％以下、特に好ましくは0.4重量％以下である。花香成分の総量に対してβ-イオノン量が0.4重量％以下、特に0.2重量％以下であると花香成分の香気はほとんど抑制又は阻害されない。本発明組成物中のβ-イオノン含量は0であってもよい。β-イオノン含量はGC／MS等により測定することができる。
The oolong tea beverage extract of the present invention contains (B) β-ionone in an amount of less than 1.0% by weight based on the total amount of (A) floral incense ingredients. If the amount of β-ionone is less than 1.0% by weight with respect to the total amount of the fragrance component, the fragrance of the fragrance component is sufficiently perceived. More preferably, it is 0.9 weight% or less, More preferably, it is 0.6 weight% or less, Most preferably, it is 0.4 weight% or less. When the amount of β-ionone is 0.4% by weight or less, particularly 0.2% by weight or less with respect to the total amount of the fragrance component, the fragrance of the fragrance component is hardly suppressed or inhibited. The β-ionone content in the composition of the present invention may be zero. The β-ionone content can be measured by GC / MS or the like.
本発明の烏龍茶抽出物に用いる烏龍茶葉の種類は、特に限定されないが、例えば、紅烏龍、膨風茶、催時茶、武夷水仙、武夷奇種、広東鳳凰水仙、鉄観音、黄金桂、色種、烏龍、台湾凍頂、堆外茶、葫蘆堆茶等が挙げられる。烏龍茶葉は1種でもよいし、複数種をブレンドして用いてもよい。
The type of oolong tea leaves used in the oolong tea extract of the present invention is not particularly limited. Examples include color, oolong, Taiwan frost, tea outside, and green tea. One type of oolong tea leaves may be used, or a plurality of types may be blended.
烏龍茶の抽出方法についても何ら制限はなく、烏龍茶葉から温水（40～100℃、好ましくは50～98℃、より好ましくは70～98℃）を用いて1～120分、好ましくは3～60分程度抽出する方法が挙げられる。抽出装置は、茶葉と温水などの水性溶媒とを接触する状態で保持できる形式のものであればよく、カラム型抽出機、ニーダー型抽出機、向流抽出機等が挙げられる。
There is no limitation on the extraction method of oolong tea, and warm water (40-100 ° C, preferably 50-98 ° C, more preferably 70-98 ° C) is used for 1-120 minutes, preferably 3-60 minutes. A method of extracting the degree is mentioned. The extraction device may be of any type that can hold tea leaves in contact with an aqueous solvent such as warm water, and examples thereof include a column type extractor, a kneader type extractor, and a countercurrent extractor.
本発明の烏龍茶抽出物は、100gあたり烏龍茶葉を乾燥茶葉として1g以上使用したものをいい、好ましくは烏龍茶葉を2g以上使用しているものである。なお、本発明でいう抽出物とは、茶葉から温水等の水性溶媒で抽出した茶抽出液又はその濃縮液をいう。
The oolong tea extract of the present invention is one using 1 g or more of oolong tea leaves as dry tea leaves per 100 g, preferably 2 g or more of oolong tea leaves. In addition, the extract as used in the field of this invention means the tea extract extracted from tea leaves with aqueous solvents, such as warm water, or its concentrate.
本発明の烏龍茶抽出物は、烏龍茶葉から抽出して得られる第一の抽出液からβ-イオノン含量を低減させることにより得られる。本発明者らは、烏龍茶抽出物（第一の抽出液）を濃縮し、これに配糖体加水分解酵素を作用させることにより、β-イオノンを低減した烏龍茶抽出物（第二の抽出液）が得られることを見出している。より具体的には、烏龍茶抽出物（第一の抽出液）を必要に応じてブリックスが4以上、好ましくは5～20となるように公知の方法で濃縮し、これに配糖体加水分解酵素を茶抽出物の濃縮液の固形分あたり0.01～10重量％、好ましくは0.1～5.0重量％、より好ましくは0.2～1.0重量％、特に好ましくは0.3～0.5重量％程度添加して所定時間反応させる方法である。ここで、配糖体加水分解酵素とは、烏龍茶濃縮液中に含まれる糖と結合した香気成分のグリコシド結合を切断する活性を有するものをいう。
The oolong tea extract of the present invention can be obtained by reducing the β-ionone content from the first extract obtained by extraction from oolong tea leaves. The present inventors concentrated oolong tea extract (first extract) and reacted with glycoside hydrolase to thereby reduce β-ionone (second extract). Is found to be obtained. More specifically, the oolong tea extract (first extract) is concentrated by a known method so that the Brix is 4 or more, preferably 5 to 20, if necessary, and glycoside hydrolase is added thereto. Is added in an amount of 0.01 to 10% by weight, preferably 0.1 to 5.0% by weight, more preferably 0.2 to 1.0% by weight, and particularly preferably 0.3 to 0.5% by weight, based on the solid content of the tea extract concentrate. Is the method. Here, the glycoside hydrolase means one having an activity of cleaving the glycosidic bond of the aromatic component bonded to the sugar contained in the oolong tea concentrate.
より具体的に詳述すると、例えばβ-グルコシダーゼ製剤「アマノ」（天野エンザイム株式会社製）（βグルコシダーゼ：13％、賦形剤：87％配合品。由来：Penicillium Multicolor、力価：β-グルコシダーゼ力 800U／g以上）を茶抽出物の濃縮液の固形分あたり0.1～10重量％、好ましくは0.5～10重量％、より好ましくは2.0～5.0重量％、特に好ましくは3.0～5.0重量％程度（これを力値に換算すると、固形分1gに対して、0.8～80U、好ましくは4.0～80U、より好ましくは16～40U、特に好ましくは24～40U程度程度）添加して、40～60℃で1～5時間程度反応させ、90℃30分間の加熱で酵素失活させた後、3000rpm、10分間程度の遠心分離等で固液分離処理を行い、その上澄み液を回収することで、β-イオノンを低減した烏龍茶抽出物（第二の抽出液）が得られる。なお、β-グルコシダーゼの力価とは、自動化学分析装置（東芝社製、TBA-30R）を用いて、以下の方法により測定される値である。酵素サンプル10μlと、基質としてパラニトロフェニル（pNP）グルコシド（メルク社製）を20mM酢酸緩衝液（pH5.5）2mMになるように溶解したもの200μlとを混合し、40℃、サイクルタイム22.5sec.で反応させた後、炭酸ナトリウム溶液（反応停止液）250μlを加え、412nmの吸光度を測定する。サンプル由来のブランクの測定は基質溶液の代わりに20mM酢酸緩衝液（pH5.5）を用いて同様に測定し、この条件下で吸光度を1上昇させる酵素量を1Uとする。
More specifically, for example, β-glucosidase preparation “Amano” (manufactured by Amano Enzyme Co., Ltd.) (β-glucosidase: 13%, excipient: 87% compound. Origin: Penicillium Multicolor, titer: β-glucosidase Force of 800 U / g or more) per solid content of the tea extract concentrate, 0.1 to 10% by weight, preferably 0.5 to 10% by weight, more preferably 2.0 to 5.0% by weight, particularly preferably about 3.0 to 5.0% by weight ( When this is converted into a force value, 0.8 to 80 U, preferably 4.0 to 80 U, more preferably 16 to 40 U, particularly preferably about 24 to 40 U is added to 1 g of solid content) and added at 40 to 60 ° C. After reacting for about 1 to 5 hours and inactivating the enzyme by heating at 90 ° C. for 30 minutes, solid-liquid separation is performed by centrifugation at 3000 rpm for about 10 minutes, and the supernatant is recovered. An oolong tea extract (second extract) with reduced ionone is obtained. In addition, the titer of β-glucosidase is a value measured by the following method using an automatic chemical analyzer (TBA-30R, manufactured by Toshiba Corporation). 10 μl of enzyme sample and 200 μl of paranitrophenyl (pNP) glucoside (Merck) dissolved in 20 mM acetate buffer (pH 5.5) as 2 mM are mixed at 40 ° C. and cycle time 22.5 sec. After reacting in step 2, 250 μl of sodium carbonate solution (reaction stop solution) is added, and the absorbance at 412 nm is measured. The blank derived from the sample is measured in the same manner using 20 mM acetate buffer (pH 5.5) instead of the substrate solution, and the amount of enzyme that increases the absorbance by 1 under these conditions is 1 U.
この配糖体分解酵素を用いてβ-イオノンを低減させた烏龍茶抽出物（第二の抽出液）は、ブリックスが0.5となるように希釈したときの濁度が35NTU以下、好ましくは20以下、より好ましくは10以下、さらに好ましくは5以下、特に好ましくは1以下と極めて透明性が高く、クリアな液色で後味のキレがよいすっきりした味わいであるにも関わらず、烏龍茶の芳醇な花香を楽しむことができる烏龍茶抽出物である。ここで、濁度とは、濁度計（90°散乱光／透過検出法）による比濁計濁度単位（NTU：Nephelometric Turbidity Units）をいい、具体的測定装置としては、レシオ光学システム等を例示できる。
The oolong tea extract (second extract) in which β-ionone is reduced using this glycoside degrading enzyme has a turbidity of 35 NTU or less, preferably 20 or less when diluted to a Brix of 0.5. More preferably 10 or less, even more preferably 5 or less, particularly preferably 1 or less, which is extremely transparent and has a clear liquid color and a clean taste with a clear aftertaste. Oolong tea extract that can be enjoyed. Here, turbidity refers to turbidimetric turbidity units (NTU: Nephelometric Turbidity Units) using a turbidimeter (90 ° scattered light / transmission detection method). Specific measurement devices include ratio optical systems, etc. It can be illustrated.
本発明の烏龍茶抽出物には、所望により、他の茶抽出液、ビタミンC等の酸化防止剤、糖分（ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液、糖アルコール等）、乳成分、pH調整剤、乳化剤等を添加することができる。本発明の烏龍茶抽出物は、茶葉由来の芳醇な香気が楽しめるものであることから、香料は無添加とするのが好ましい。本発明の烏龍茶抽出物のpHとしては、4.5～7.0、特に5.0～7.0が安定性の面で好ましい。
If desired, the oolong tea extract of the present invention includes other tea extracts, antioxidants such as vitamin C, sugars (sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, etc.), milk components, pH A regulator, an emulsifier, etc. can be added. Since the oolong tea extract of the present invention can enjoy a rich aroma derived from tea leaves, it is preferable that no fragrance is added. The pH of the oolong tea extract of the present invention is preferably 4.5 to 7.0, particularly 5.0 to 7.0 in terms of stability.
本発明の烏龍茶抽出物は、そのまま又は希釈して配合して、烏龍茶飲料を製造することができる。容器詰飲料にする場合、通常殺菌処理が行われるが、当該殺菌処理は、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で行われる。PETボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ食品衛生法に定められた条件と同等の殺菌条件、例えばプレート式熱交換器で高温短時間殺菌後、一定の温度まで冷却して容器に充填する等の方法が採用される。
The oolong tea extract of the present invention can be mixed as it is or diluted to produce a oolong tea beverage. When a beverage is packaged, it is normally sterilized, but if the sterilization can be heat sterilized after filling the container like a metal can, it is performed under the sterilization conditions stipulated in the Food Sanitation Law. . For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to those stipulated in the Food Sanitation Law in advance, such as sterilization at high temperature and short time in a plate heat exchanger, are cooled to a certain temperature. A method such as filling the container is adopted.
本発明の烏龍茶抽出物は、力価が極めて高い花香を有するので、加熱殺菌処理を行ったり、容器詰飲料にして長期保存したりした場合にも、豊かな花香を楽しむことができる、嗜好性の高い茶飲料となる。
The oolong tea extract of the present invention has a flower incense with an extremely high titer, so even if it is heat sterilized or stored for a long time as a packaged beverage, it can enjoy a rich flower incense. High tea drink.
以下、実施例をもって本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
実施例1：烏龍茶抽出物の製造
（1）濁度分析
烏龍茶（福健省・色種）100gを90℃のイオン交換水1500mLで15分間抽出した。得られた抽出液を150メッシュの金属フィルターで粗ろ過後、30℃以下になるまで冷却し、第一の烏龍茶抽出液（ブリックス3.0。ATAGO社製 デジタル屈折計 RX-5000αで測定。以下、ブリックスについてはすべてこれを用いて測定した。）を得た。この烏龍茶抽出液に、固形分に対して3重量％となる濃度の配糖体分解酵素（β－グルコシダーゼ）製剤「アマノ」（天野エンザイム株式会社製）（β-グルコシダーゼ13％、賦形剤87％配合品。由来：Penicillium Multicolor、力価：β-グルコシダーゼ力 800U／g以上）を添加し、45℃の恒温室で3時間、酵素処理を行った。酵素処理後90℃で30分間加熱して酵素を失活させ、30℃以下になるまで冷却して酵素処理液を得、遠心分離装置（（株）コクサン社製H-26F型）で3000rpm、10分間固液分離処理を行った後、その水溶液部分（上澄み液）を10mLずつ採取して、500メッシュのフィルターでろ過して烏龍茶抽出物を得た（比較例）。この烏龍茶抽出物について、濁度分析を行った。濁度分析は、ブリックス0.5における濁度を濁度計（HACH社製濁度計2100P型）で測定した（20℃）。 Example 1: Production of oolong tea extract (1) Turbidity analysis 100 g of oolong tea (Fukuken, color type) was extracted with 1500 mL of 90 ° C. ion-exchanged water for 15 minutes. The obtained extract was roughly filtered with a 150 mesh metal filter, cooled to 30 ° C or lower, and first oolong tea extract (Brix 3.0. Measured with ATAGO's digital refractometer RX-5000α. All of were measured using this. In this oolong tea extract, a glycoside-degrading enzyme (β-glucosidase) preparation “Amano” (manufactured by Amano Enzyme Co., Ltd.) with a concentration of 3% by weight based on the solid content (13% β-glucosidase, excipient 87 % Composition. Origin: Penicillium Multicolor, titer: β-glucosidase power 800 U / g or more) was added, and the enzyme treatment was performed in a thermostatic chamber at 45 ° C. for 3 hours. After the enzyme treatment, the enzyme is inactivated by heating at 90 ° C. for 30 minutes, cooled to 30 ° C. or less to obtain an enzyme treatment solution, 3000 rpm with a centrifugal separator (Hokusan Co., Ltd. H-26F type) After performing solid-liquid separation for 10 minutes, 10 mL of the aqueous solution portion (supernatant) was collected and filtered through a 500 mesh filter to obtain Oolong tea extract (Comparative Example). The oolong tea extract was subjected to turbidity analysis. The turbidity analysis measured the turbidity in Brix 0.5 with a turbidimeter (turbidimeter type 2100P manufactured by HACH) (20 ° C.).
（1）濁度分析
烏龍茶（福健省・色種）100gを90℃のイオン交換水1500mLで15分間抽出した。得られた抽出液を150メッシュの金属フィルターで粗ろ過後、30℃以下になるまで冷却し、第一の烏龍茶抽出液（ブリックス3.0。ATAGO社製 デジタル屈折計 RX-5000αで測定。以下、ブリックスについてはすべてこれを用いて測定した。）を得た。この烏龍茶抽出液に、固形分に対して3重量％となる濃度の配糖体分解酵素（β－グルコシダーゼ）製剤「アマノ」（天野エンザイム株式会社製）（β-グルコシダーゼ13％、賦形剤87％配合品。由来：Penicillium Multicolor、力価：β-グルコシダーゼ力 800U／g以上）を添加し、45℃の恒温室で3時間、酵素処理を行った。酵素処理後90℃で30分間加熱して酵素を失活させ、30℃以下になるまで冷却して酵素処理液を得、遠心分離装置（（株）コクサン社製H-26F型）で3000rpm、10分間固液分離処理を行った後、その水溶液部分（上澄み液）を10mLずつ採取して、500メッシュのフィルターでろ過して烏龍茶抽出物を得た（比較例）。この烏龍茶抽出物について、濁度分析を行った。濁度分析は、ブリックス0.5における濁度を濁度計（HACH社製濁度計2100P型）で測定した（20℃）。 Example 1: Production of oolong tea extract (1) Turbidity analysis 100 g of oolong tea (Fukuken, color type) was extracted with 1500 mL of 90 ° C. ion-exchanged water for 15 minutes. The obtained extract was roughly filtered with a 150 mesh metal filter, cooled to 30 ° C or lower, and first oolong tea extract (Brix 3.0. Measured with ATAGO's digital refractometer RX-5000α. All of were measured using this. In this oolong tea extract, a glycoside-degrading enzyme (β-glucosidase) preparation “Amano” (manufactured by Amano Enzyme Co., Ltd.) with a concentration of 3% by weight based on the solid content (13% β-glucosidase, excipient 87 % Composition. Origin: Penicillium Multicolor, titer: β-glucosidase power 800 U / g or more) was added, and the enzyme treatment was performed in a thermostatic chamber at 45 ° C. for 3 hours. After the enzyme treatment, the enzyme is inactivated by heating at 90 ° C. for 30 minutes, cooled to 30 ° C. or less to obtain an enzyme treatment solution, 3000 rpm with a centrifugal separator (Hokusan Co., Ltd. H-26F type) After performing solid-liquid separation for 10 minutes, 10 mL of the aqueous solution portion (supernatant) was collected and filtered through a 500 mesh filter to obtain Oolong tea extract (Comparative Example). The oolong tea extract was subjected to turbidity analysis. The turbidity analysis measured the turbidity in Brix 0.5 with a turbidimeter (turbidimeter type 2100P manufactured by HACH) (20 ° C.).
また、第一の烏龍茶抽出液をブリックス13.0になるまで減圧蒸発濃縮装置で濃縮して濃縮液を得、固形分に対して3重量％となる濃度の配糖体分解酵素（β－グルコシダーゼ）製剤「アマノ」（天野エンザイム株式会社製）（β-グルコシダーゼ13％、賦形剤87％配合品。由来：Penicillium Multicolor、力価：β-グルコシダーゼ力 800U／g以上）を添加し、45℃の恒温室で3時間、酵素処理を行った。酵素処理後90℃で30分間加熱して酵素を失活させ、30℃以下になるまで冷却して酵素処理液を得、遠心分離装置（（株）コクサン社製H-26F型）で3000rpm、10分間固液分離処理を行った後、その水溶液部分（上澄み液）を10mLずつ採取して、500メッシュのフィルターでろ過して烏龍茶抽出物（第二の烏龍茶抽出物）を得た（本発明品）。この烏龍茶抽出物について、濁度分析を行った。濁度分析は、第二の烏龍茶抽出物のブリックスが0.5になるまでイオン交換水で希釈した後、濁度計（HACH社製濁度計2100P型）で測定した（20℃）。
Also, concentrate the first oolong tea extract with a vacuum evaporation concentrator until it reaches Brix 13.0 to obtain a concentrate, and a glycoside degrading enzyme (β-glucosidase) preparation with a concentration of 3% by weight based on the solid content Add "Amano" (Amano Enzyme Co., Ltd.) (13% β-glucosidase, 87% excipient. Origin: Penicillium Multicolor, titer: β-glucosidase power 800U / g or more), 45 ° C constant temperature Enzyme treatment was performed in the room for 3 hours. After the enzyme treatment, the enzyme is inactivated by heating at 90 ° C. for 30 minutes, cooled to 30 ° C. or less to obtain an enzyme treatment solution, 3000 rpm with a centrifuge (type H-26F manufactured by Kokusan Co., Ltd.) After 10 minutes of solid-liquid separation treatment, 10 mL each of the aqueous solution (supernatant) was collected and filtered through a 500 mesh filter to obtain Oolong tea extract (second Oolong tea extract) (the present invention). Product). The oolong tea extract was subjected to turbidity analysis. The turbidity analysis was measured with a turbidimeter (turbidimeter type 2100P manufactured by HACH) after dilution with ion-exchanged water until the Brix of the second oolong tea extract was 0.5.
その結果、濃縮を行わずに酵素処理を行って得られる烏龍茶抽出物（比較例）の濁度は、36.4NTUであったのに対し、濃縮を行って得られる烏龍茶抽出物（本発明品）の濁度は、0.93と著しく透明性が高かった。
As a result, the turbidity of Oolong tea extract (comparative example) obtained by enzyme treatment without concentration was 36.4 NTU, whereas Oolong tea extract (invention product) obtained by concentration was used. The turbidity of was 0.93 and the transparency was extremely high.
（2）香気分析
（1）で得られた烏龍茶抽出物について、（A1）リナロール、（A2）ゲラニオール、（B）β-イオノンの含量を測定した。香気分析は、各試料50mLにTwisterを入れ、2時間攪拌させ、揮発成分を抽出後、熱抽出（TDU）しGC-MS分析した。測定条件は以下のとおり。 (2) Aroma analysis For the oolong tea extract obtained in (1), the contents of (A1) linalool, (A2) geraniol, (B) β-ionone were measured. For aroma analysis, Twister was added to 50 mL of each sample, and the mixture was stirred for 2 hours to extract volatile components, followed by thermal extraction (TDU) and GC-MS analysis. The measurement conditions are as follows.
（1）で得られた烏龍茶抽出物について、（A1）リナロール、（A2）ゲラニオール、（B）β-イオノンの含量を測定した。香気分析は、各試料50mLにTwisterを入れ、2時間攪拌させ、揮発成分を抽出後、熱抽出（TDU）しGC-MS分析した。測定条件は以下のとおり。 (2) Aroma analysis For the oolong tea extract obtained in (1), the contents of (A1) linalool, (A2) geraniol, (B) β-ionone were measured. For aroma analysis, Twister was added to 50 mL of each sample, and the mixture was stirred for 2 hours to extract volatile components, followed by thermal extraction (TDU) and GC-MS analysis. The measurement conditions are as follows.
〈GC-MS測定条件〉
・分析装置：Agilent Technologies 6890N
・検出器：Agilent Technologies 5975B
・カラム：Agilent Technologies 121-7012L TM（DB-WAX 10m×0.18mm×0.18μm）
・検出：SIMモード
・定量：リナロール：m／z＝71、ゲラニオール：m／z＝93、β-イオノン：m／z＝177 <GC-MS measurement conditions>
・ Analyzer: Agilent Technologies 6890N
・ Detector: Agilent Technologies 5975B
・ Column: Agilent Technologies 121-7012L TM (DB-WAX 10m × 0.18mm × 0.18μm)
Detection: SIM modeQuantification: linalool: m / z = 71, geraniol: m / z = 93, β-ionone: m / z = 177
・分析装置：Agilent Technologies 6890N
・検出器：Agilent Technologies 5975B
・カラム：Agilent Technologies 121-7012L TM（DB-WAX 10m×0.18mm×0.18μm）
・検出：SIMモード
・定量：リナロール：m／z＝71、ゲラニオール：m／z＝93、β-イオノン：m／z＝177 <GC-MS measurement conditions>
・ Analyzer: Agilent Technologies 6890N
・ Detector: Agilent Technologies 5975B
・ Column: Agilent Technologies 121-7012L TM (DB-WAX 10m × 0.18mm × 0.18μm)
Detection: SIM modeQuantification: linalool: m / z = 71, geraniol: m / z = 93, β-ionone: m / z = 177
結果を表1に示す。濃縮を行って酵素処理を行うことにより、花香成分の阻害物質となるβ-イオノンを効果的に低減させることができた。比較例と本発明品とを比較すると、固形分あたりの花香成分に対するβ-イオノンの割合が1.0重量％未満である本発明品は、芳醇かつ良好な花香が感じられる嗜好性の高い烏龍茶飲料であった。
The results are shown in Table 1. By carrying out the enzyme treatment after concentration, β-ionone, which is an inhibitor of the floral incense component, could be effectively reduced. When the comparative example and the product of the present invention are compared, the product of the present invention in which the ratio of β-ionone to the fragrance component per solid content is less than 1.0% by weight is a highly palatable oolong tea beverage that feels a rich and good fragrance. there were.
試験例1：β-イオノンの割合
実施例1で得られた烏龍茶抽出物（本発明品）に、β-イオノン（試薬；和光純薬工業株式会社製）を種々の濃度で添加し、花香の知覚度合いを評価した。結果を表2に示す。β-イオノンの濃度が高くなるに従って、リナロール及びゲラニオールの花香が知覚されにくくなった。（A）花香成分（リナロール及びゲラニオール）の総量に対する（B）β－イオノン量が1.0重量％未満であれば花香成分の香気が十分に知覚され、好ましくは0.9重量％以下、さらに好ましくは0.6重量％以下、特に好ましくは0.4重量％以下であると、より豊かな花香成分を楽しむことができる烏龍茶抽出物となった。花香成分の総量に対してβ-イオノン量が0.4重量％以下、特に0.2重量％以下であると花香成分の香気はほとんど抑制又は阻害されないことがわかった。 Test Example 1: Ratio of β-ionone β-ionone (reagent; manufactured by Wako Pure Chemical Industries, Ltd.) was added to the oolong tea extract obtained in Example 1 (product of the present invention) at various concentrations. The degree of perception was evaluated. The results are shown in Table 2. As the concentration of β-ionone increased, the scent of linalool and geraniol became less perceptible. (A) If the amount of (B) β-ionone relative to the total amount of the fragrance components (linalool and geraniol) is less than 1.0 wt%, the fragrance of the fragrance components is sufficiently perceived, preferably 0.9 wt% or less, more preferably 0.6 wt% % Or less, particularly preferably 0.4% by weight or less, a oolong tea extract that can enjoy a richer floral incense ingredient. It was found that when the amount of β-ionone was 0.4% by weight or less, particularly 0.2% by weight or less, the fragrance of the scent component was hardly suppressed or inhibited with respect to the total amount of the scent component.
実施例1で得られた烏龍茶抽出物（本発明品）に、β-イオノン（試薬；和光純薬工業株式会社製）を種々の濃度で添加し、花香の知覚度合いを評価した。結果を表2に示す。β-イオノンの濃度が高くなるに従って、リナロール及びゲラニオールの花香が知覚されにくくなった。（A）花香成分（リナロール及びゲラニオール）の総量に対する（B）β－イオノン量が1.0重量％未満であれば花香成分の香気が十分に知覚され、好ましくは0.9重量％以下、さらに好ましくは0.6重量％以下、特に好ましくは0.4重量％以下であると、より豊かな花香成分を楽しむことができる烏龍茶抽出物となった。花香成分の総量に対してβ-イオノン量が0.4重量％以下、特に0.2重量％以下であると花香成分の香気はほとんど抑制又は阻害されないことがわかった。 Test Example 1: Ratio of β-ionone β-ionone (reagent; manufactured by Wako Pure Chemical Industries, Ltd.) was added to the oolong tea extract obtained in Example 1 (product of the present invention) at various concentrations. The degree of perception was evaluated. The results are shown in Table 2. As the concentration of β-ionone increased, the scent of linalool and geraniol became less perceptible. (A) If the amount of (B) β-ionone relative to the total amount of the fragrance components (linalool and geraniol) is less than 1.0 wt%, the fragrance of the fragrance components is sufficiently perceived, preferably 0.9 wt% or less, more preferably 0.6 wt% % Or less, particularly preferably 0.4% by weight or less, a oolong tea extract that can enjoy a richer floral incense ingredient. It was found that when the amount of β-ionone was 0.4% by weight or less, particularly 0.2% by weight or less, the fragrance of the scent component was hardly suppressed or inhibited with respect to the total amount of the scent component.
Claims (3)
- 次の成分（A）及び（B）を含有する、烏龍茶飲料組成物：
（A）固形分あたり50～1000ppbの、リナロール（Linalool）及び／又はゲラニオールからなる花香成分；及び
（B）花香成分の1.0重量％未満の、β-イオノン。 Oolong tea beverage composition comprising the following components (A) and (B):
(A) 50-1000 ppb per solid content of a scented ingredient comprising linalool and / or geraniol; and (B) β-ionone less than 1.0% by weight of the scented ingredient. - ブリックスが0.5となるように希釈したときの濁度が、35NTU以下である、請求項1に記載の組成物。 2. The composition according to claim 1, wherein the turbidity when diluted so that Brix is 0.5 is 35 NTU or less.
- 以下の工程1～5を含む製造方法により得られる、烏龍茶飲料組成物：
烏龍茶葉を食品として許容可能な水系溶媒で抽出する工程1；
該抽出液をブリックス2～30まで濃縮する工程2；
該濃縮液に配糖体分解酵素を添加して処理する工程3；
該酵素処理液から固液分離処理により固形物を除去する工程4；及び
得られた固形物を除去した液を配合して、茶飲料となす工程5。 Oolong tea beverage composition obtained by a production method comprising the following steps 1 to 5:
Extracting oolong tea leaves with an aqueous solvent acceptable as food 1;
Step 2 of concentrating the extract to Brix 2-30;
A step 3 of adding a glycoside-degrading enzyme to the concentrate for treatment;
Step 4 for removing solids from the enzyme-treated solution by solid-liquid separation treatment; and Step 5 for blending the obtained solid-free solution to make a tea beverage.
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| JP2012509665A JP5952734B2 (en) | 2010-04-05 | 2011-04-05 | Oolong tea extract |
| CN201180027482.4A CN102933087B (en) | 2010-04-05 | 2011-04-05 | Oolong tea extract |
| HK13109333.2A HK1181974A1 (en) | 2010-04-05 | 2013-08-09 | Oolong tea extract |
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| CN (1) | CN102933087B (en) |
| HK (1) | HK1181974A1 (en) |
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| WO (1) | WO2011126005A1 (en) |
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| JP2014187966A (en) * | 2013-03-28 | 2014-10-06 | Pokka Sappro Food & Beverage Ltd | Oolong tea beverage |
| JP2017184719A (en) * | 2016-03-31 | 2017-10-12 | サントリー食品インターナショナル株式会社 | High-concentration inulin-containing tea beverage |
| JP2018166445A (en) * | 2017-03-30 | 2018-11-01 | キリン株式会社 | Beverage containing condensed phosphate |
| WO2019098390A1 (en) * | 2017-11-20 | 2019-05-23 | 旭化成株式会社 | System for concentrating solvent-containing articles, and concentrate |
| JP2020130102A (en) * | 2019-02-22 | 2020-08-31 | サントリーホールディングス株式会社 | Beverage having reduced caffeine-derived bitterness |
| WO2021065716A1 (en) * | 2019-09-30 | 2021-04-08 | サントリーホールディングス株式会社 | Solid composition having floral scent |
| WO2021065718A1 (en) * | 2019-09-30 | 2021-04-08 | サントリーホールディングス株式会社 | Solid composition containing linalool, geraniol, and dextrin |
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| ES2696274T3 (en) * | 2013-03-04 | 2019-01-14 | Suntory Holdings Ltd | Slightly colored tea drink |
| JP7558183B2 (en) * | 2019-09-30 | 2024-09-30 | サントリーホールディングス株式会社 | Solid composition having green laver aroma |
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| JP2017184719A (en) * | 2016-03-31 | 2017-10-12 | サントリー食品インターナショナル株式会社 | High-concentration inulin-containing tea beverage |
| JP2018166445A (en) * | 2017-03-30 | 2018-11-01 | キリン株式会社 | Beverage containing condensed phosphate |
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| JP2020130102A (en) * | 2019-02-22 | 2020-08-31 | サントリーホールディングス株式会社 | Beverage having reduced caffeine-derived bitterness |
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Also Published As
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| JPWO2011126005A1 (en) | 2013-07-11 |
| CN102933087A (en) | 2013-02-13 |
| HK1181974A1 (en) | 2013-11-22 |
| TW201201704A (en) | 2012-01-16 |
| TWI533812B (en) | 2016-05-21 |
| CN102933087B (en) | 2014-12-03 |
| JP5952734B2 (en) | 2016-07-13 |
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