WO2012008267A1 - Tea beverage and process for producing same - Google Patents
Tea beverage and process for producing same Download PDFInfo
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- WO2012008267A1 WO2012008267A1 PCT/JP2011/063908 JP2011063908W WO2012008267A1 WO 2012008267 A1 WO2012008267 A1 WO 2012008267A1 JP 2011063908 W JP2011063908 W JP 2011063908W WO 2012008267 A1 WO2012008267 A1 WO 2012008267A1
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- tea
- catechin
- polymerized
- extract
- caffeine
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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
Definitions
- the present invention relates to a tea-based beverage having improved drinkability and a method for producing the tea-based beverage.
- Tea-based beverages include catechins, polymerized catechins, caffeine, and the like, and these are known to be involved in the taste and physiological functions of tea-based beverages. In recent years, attempts have been made to produce tea-based beverages that meet the needs of various consumers by controlling the content ratio of catechin, polymerized catechin, and caffeine in tea-based beverages.
- beverages containing ester-type catechins, free-type catechins, and caffeine as beverages with improved flavor and quality while maintaining high physiological catechins (non-polymerized catechins) at high concentrations.
- tea-based beverage Patent Document 1
- the non-epimeric catechin concentration in the non-polymer catechin the content ratio of the non-polymer catechin, caffeine and total polyphenol, and the turbidity to a certain range. Therefore, a tea-based beverage (Patent Document 2) with reduced bitterness and taste is disclosed.
- Oolong tea beverage (Patent Document 3) containing a non-polymer catechin at a high concentration and having a significantly reduced caffeine content and a reduced bitterness is disclosed.
- extraction is performed using hot water at 80 to 100 ° C., which is 5 to 20 times the weight of the semi-fermented tea leaves.
- Step A Separately extracted using hot water of 80-100 ° C., which is 25-60 times the weight of the semi-fermented tea leaves (Step B), and obtained in the step B and the extract obtained in Step A
- a semi-fermented tea extract manufacturing method (Patent Document 4) that mixes the extracted extract at a mixing weight ratio (A / B) of 1/1 to 1/6, or oolong tea extract extracted from oolong tea leaves using water
- a / B mixing weight ratio
- the salt concentration and electrical conductivity are sufficiently reduced, and the pH is adjusted from weakly acidic to neutral to allow the liquid to pass through.
- Manufacturing oolong tea extract with less caffeine content than before And a method are disclosed.
- the semi-fermented tea leaves that have not been subjected to a heating step to stop the fermentation of the semi-fermented tea leaves that are the raw materials of oolong tea beverages
- a method for producing oolong tea drink which is characterized by being made possible (Patent Document 6).
- JP 2006-67828 A JP 2004-129669 A JP2007-68465 JP2008-206455 JP2007-068465 JP-A-2005-137265
- An object of the present invention is to provide a packaged tea-based beverage with improved drinkability.
- the present inventors have studied paying attention to components contained in tea-based beverages.
- caffeine which is known to have bitterness and astringency in tea-based beverages
- the present inventors have found that it is possible to give a feeling of drinking response without giving bitterness to the beverage.
- semi-fermented tea or a purified product of polymerized catechins derived from fermented tea has an action of suppressing bitterness and astringency caused by non-polymerized catechins, and is particularly obtained from semi-fermented tea in a tea leaf extract with a low degree of fermentation. It has been found that bitterness caused by non-polymerized catechins and caffeine can be rounded by mixing purified products of polymerized catechins, and a highly drinkable tea-based beverage can be produced. The present invention was completed based on such knowledge.
- the present invention is not limited to the following, the tea-based beverages (1) to (4) and the production methods (5) to (7) are provided.
- a step of obtaining an extract from tea leaves having a low degree of fermentation A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves, Mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin, A method for producing a tea-based beverage.
- a step of obtaining an extract from tea leaves with a low degree of fermentation A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves, A step of mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
- the present invention it is possible to obtain a tea-based beverage that is highly drinkable, has a good balance between drinking response and good aftertaste, and has rounded bitterness caused by non-polymerized catechins and caffeine. Moreover, the said tea drink can be manufactured easily, without requiring a special apparatus and a complicated process.
- the present invention provides a tea-based beverage in which the content of non-polymerized catechin, polymerized catechin, and caffeine is adjusted to a specific range.
- the tea-based beverage refers to tea leaves made from tea leaves obtained from the genus Camellia, such as C. ⁇ sinensis, C. assamica, Yabutaki species, and hybrids thereof, with water, hot water, or an extraction aid. It is a generic term for beverages containing tea leaf extract obtained by treatment with an added aqueous solution.
- the tea leaves produced are tea leaves of unfermented teas such as green tea (sencha,nadoha, gyokuro, tencha, roasted tea, etc.), oolong tea (iron kannon, color type, golden katsura, wushuiwa tea, etc.) ) Or the like, or fermented tea leaves such as black tea (Darjeeling, Assam, Sri Lanka, etc.).
- the tea-based beverage of the present invention may be a beverage containing any tea leaf-derived tea leaf extract.
- “drinkability” means the capacity of a beverage that can be drunk after a single dose.
- High drinkability means that a large amount can be drunk at a stroke in order to heal thirst, that is, even if a large amount is drunk, it can be drunk without getting tired.
- the term “large amount” as used herein means that an adult male has a single dose of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.
- “Drinking response” as used in the present specification means having a non-watery mouthfeel that is perceived at the time of drinking, that is, a so-called richness. And a sharp aftertaste is a taste that has a very clean aftertaste without any aftertaste such as bitterness perceived after drinking.
- bitterness in this specification is an expression of the quality of bitterness and refers to the bitterness that is felt unfavorable. And rounding the bitter corner means changing the sharp bitterness to a soft bitterness (a moderate bitter taste that feels the effect, a refreshing feeling).
- the total amount of (A) non-polymerized catechin and (B) polymerized catechin ((A) + (B)) in the tea-based beverage is 10-40 mg, preferably 10-35 mg, more preferably 10 per 100 mL of tea-based beverage. By adjusting to ⁇ 30 mg, it becomes possible for a person who drinks a tea-based beverage to recognize the effect of the present invention more.
- the content of (C) caffeine in the tea-based beverage is preferably adjusted to 9 to 26 mg per 100 mL of tea-based beverage.
- the caffeine content per 100 mL of tea-based beverage is less than 6.5 mg, the body is inferior and has a watery taste.
- the caffeine content per 100 mL of tea-based beverage exceeds 29 mg, it feels bitter and has a persistent taste. become.
- the (A) non-polymerized catechins are classified into (A1) ester-type catechins and (A2) free-type catechins.
- the ratio of the ester-type catechin to the free catechin ((A1) / ((A1) + (A2)) is adjusted to 0.4 to 0.7, the tea-based beverage The drinkability of is improved.
- (A1) ester-type catechin, (B) polymerized catechin, and (C) caffeine in tea-based beverages (C) / ((A1) + (B)) 0.5 to 1.3, preferably 0.5 to 1.0 By adjusting so that it becomes, it can be set as a tea-based drink with a good balance of richness and sharpness and extremely high drinkability.
- the tea-based beverage of the present invention is characterized in that the drinkability is enhanced by adjusting the contents of non-polymerized catechin, polymerized catechin and caffeine, which are components contained in tea leaves, to a specific range. Therefore, tea-based beverages manufactured without adding ingredients other than those contained in tea leaves, specifically tea-based beverages manufactured only with tea leaf extract (however, antioxidants and pH adjusters should not be added) Is a preferred embodiment of the present invention.
- non-polymerized catechins are non-polymerized monomeric catechins ((+)-catechin (hereinafter “C”), ( ⁇ )-epicatechin (hereinafter “EC”). ), (+)-Gallocatechin (hereinafter “GC”), ( ⁇ )-epigallocatechin (hereinafter “EGC”), ( ⁇ )-catechin gallate (hereinafter “Cg”), ( ⁇ )-epicatechin It is a general term for gallate (hereinafter “ECg”), ( ⁇ )-gallocatechin gallate (hereinafter “GCg”), ( ⁇ )-epigallocatechin gallate (hereinafter “EGCg”)).
- the content of non-polymerized catechin represents the total amount of these catechins.
- the ester-type catechin as used herein means a non-polymerized catechin having a gallate group (Cg, ECg, GCg, EGCg).
- Cg, ECg, GCg, EGCg a gallate group
- Non-polymerized catechin raw materials include green tea leaf extract and its concentrate (including purified product), semi-fermented tea leaf extract and its concentrate (including purified product). Can be mentioned.
- polymerized catechin refers to non-polymerized catechin ((+)-catechin, ( ⁇ )-epicatechin, (+)-gallocatechin, ( ⁇ )-epigallocatechin, ( ⁇ )-catechin gallate, ( ⁇ )-Epicatechin gallate, ( ⁇ )-gallocatechin gallate, ( ⁇ )-epicatelocatechin gallate) has a structure in which a plurality of ( ⁇ )-epicatechin gallate) are linked by the action of tea-derived enzyme, oxygen, light, and the like.
- Polymerized catechin is a component analyzed by HPLC set under the same conditions as the non-polymerized catechin described above, and is eluted with the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center). It is an ingredient.
- the polymerized catechin of the present invention is obtained as a plant extract containing polymerized catechin.
- the plant extract can be obtained by solvent extraction of tea leaves.
- the tea leaves used as raw materials can be selected from one or more types of green tea that is non-fermented tea, oolong tea that is semi-fermented tea, and black tea that is fermented tea, but contains a large amount of polymerized catechins It is recommended to use semi-fermented tea or fermented tea. Water or hot water, methanol, ethanol, isopropanol, ethyl acetate, or the like can be used as the solvent used for the extraction of the polymerized catechin, and the tea leaves are subjected to solvent extraction using one kind or a mixture of two or more kinds thereof.
- This solvent extract of tea leaves may be used as polymerized catechins as it is, but it is concentrated or purified, that is, by selectively removing components other than polymerized catechins from the solvent extract of tea leaves, It is good to use what raised the rate. It is preferable to use a solvent extract that has been subjected to a treatment for selectively removing non-polymerized catechins from the tea leaf extract.
- a solvent extract that has been subjected to a treatment for selectively removing non-polymerized catechins from the tea leaf extract.
- Examples of the solvent extract subjected to the treatment for selectively removing non-polymerized catechins include those containing polymerized catechins at a concentration four times or more of the non-polymerized catechins described in WO2005 / 077384.
- the form of the polymerized catechin used in the present invention may be liquid or powdered by spray drying, freeze pulverization, or the like. However, when the food or drink is a beverage, it is concentrated in liquid form from the viewpoint of solubility ( It is preferable to use a polymerized catechin (including isolation and purification).
- the caffeine of the present invention includes a purified product that can be used as a food additive (a purified product having a caffeine content of 98.5% or more) and a crude purified product that can be used as a food (a caffeine content of 50 to 98.5%).
- a purified product having a caffeine content of 98.5% or more a purified product having a caffeine content of 98.5% or more
- a crude purified product that can be used as a food a caffeine content of 50 to 98.5%
- tea leaf extraction It is preferable from a viewpoint of taste to use in the form of a thing or its concentrate.
- a method for producing a tea-based beverage characterized by mixing a purified product (B) of polymerized catechin with a tea leaf extract (A) having a low degree of fermentation.
- tea leaves having a low degree of fermentation include golden katsura, and an embodiment in which golden katsura is preferably blended at 45% by weight or more based on the total amount of the raw tea leaves of the extract (A) is exemplified.
- the tea leaf with a low fermentation degree as used in this specification shall mean the tea leaf used as (A) / ((A) + (B))> 0.6.
- an extract (A) is prepared.
- an extract (A) is obtained by subjecting tea leaves having a low degree of fermentation, preferably tea leaves containing at least 45% by weight of golden katsura, to 20 to 30 times the amount of solvent.
- a preferred solvent is water
- the tea leaf treatment temperature is about 75 to 98 ° C, preferably about 80 to 95 ° C.
- the extraction time can be appropriately set according to the desired flavor, but is usually about 1 to 10 minutes.
- a purified product of polymerized catechin is prepared.
- a fermented tea leaf (Darjeelin, Assam, Sri Lanka, etc.) or semi-fermented tea leaf (Iron Kannon, color type, golden katsura, Wuyiyan Tea, etc.)
- B ′ the preferred raw tea leaves of the extract
- a preferred extraction solvent is water
- the treatment temperature of tea leaves is about 70 to 98 ° C, preferably about 75 to 95 ° C.
- the extraction time can be set as appropriate depending on the type and amount of tea leaves used, but is usually about 1 to 30 minutes.
- the extraction liquid (B ′) is brought into contact with an adsorbent at a liquid temperature of 50 ° C. or higher, preferably 55 ° C. or higher, more preferably 60 ° C. or higher to selectively remove non-polymerized catechin and caffeine.
- a purified product of catechin (B) is obtained.
- the purified product of polymerized catechin as used herein is selected from water or hot water, methanol, ethanol, isopropanol and ethyl acetate, using semi-fermented tea oolong tea or fermented tea black tea as the raw tea leaves.
- Concentrated or purified extract extracted with one or more solvents.
- Components other than polymerized catechins are selectively removed from the tea leaf solvent extract to contain polymerized catechins. The thing which raised the rate is mentioned, and what contains a polymerization catechin with the density
- step 3 the extract (A) and the purified polymer catechin (B) are mixed to obtain a tea-based beverage.
- the mixing ratio of the purified product (B) of the polymerized catechin to the extract (A) is 1: 0.0008 to 0.27, preferably 1: 0.008 in terms of Brix 10 of the polymerized catechin purified product (B). ⁇ 0.08.
- the Brix 10 equivalent of the purified product of polymerized catechin (B) is diluted to be Brix 10 when the target polymerized catechin purified product (B) is a dried product or a concentrated solution of Brix 10 or more. If the target polymer catechin purified product (B) is a concentrated solution of Brix 10 or less, it means the proportion of the concentrated solution obtained by removing water so as to be Brix 10. .
- the non-polymerized catechin and the polymerized catechin have a low drinking content and a high drinking ability that can be drunk in large quantities, and by containing caffeine at a relatively high ratio, It has been confirmed that it is a oolong tea drink with a good aftertaste.
- Examples of raw materials for non-polymerized catechins include green tea leaf extract, semi-fermented tea leaf extract, and concentrates (including purified products).
- Examples of the raw material for the (B) polymerized catechin include an extract of semi-fermented tea leaves, an extract of fermented tea leaves, and concentrates thereof (including purified products).
- the raw material for caffeine includes a green tea leaf extract, a semi-fermented tea leaf extract, a fermented tea leaf extract, and one or more combinations of these extracts.
- the tea-based beverage of the present invention can be packaged.
- the capacity of the container may be any capacity that allows a large amount to be drunk at a stroke, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
- PET bottles, cans, paper, retort pouches, bottles, and the like can be used as a container for a container-packed tea beverage.
- the packaged tea-based beverage is preferably one that can be drunk without dilution.
- the heat sterilization of a liquid mixture is manufactured on the conditions prescribed
- sterilization conditions equivalent to the above for example, after sterilizing at high temperature and short time in a plate heat exchanger, cooling to a certain temperature and filling the container Is adopted.
- non-polymerized catechins ester-type catechins and free-type catechins, polymerized catechins, and caffeine are measured and quantified using high performance liquid chromatography (HPLC).
- HPLC high performance liquid chromatography
- a peak is detected using HPLC set under the following conditions, and a peak whose elution time coincides with that of a standard substance (manufactured by Kurita Research Center) is non-polymerized catechin: ester-type catechin or free-type catechin, polymerized Judged as a peak corresponding to catechin or caffeine.
- the polymerized catechin can be quantified by a calibration curve prepared using a standard substance oolong homobisflavan B (OHBF-B).
- OHBF-B is synthesized according to, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or the method described in JP-A-2005-336117 (Test Example 3) ( Preferably, the product is purified to a purity of 98% or more), or is isolated from tea leaves.
- ⁇ Injection volume 10 ⁇ L ⁇
- Reference material Free catechin catechin, epicatechin, gallocatechin, epigallocatechin; Ester-type catechin catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate; Polymerized catechin theaflavin; Caffeine Caffeine.
- Example 1 Production of tea-based beverage (1)
- (1-1) Production of purified polymerized catechins By treating 600 kg of oolong tea leaves with 7800 kg of sodium bicarbonate solution prepared by adding 0.15% by weight of sodium bicarbonate to warm water (95 ° C.), About 7000 kg of oolong tea leaf extract was obtained. The extract was passed through 400 kg of granular activated carbon (Kuraray Co., Ltd., GW-H32 / 60) while maintaining the liquid temperature at 60 to 65 ° C. to remove non-polymerized catechin and caffeine.
- This passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of oolong tea concentrated liquid (concentrated liquid A, Brix 11) containing polymerized catechins.
- the concentrated solution A was used as a polymerized catechin purified product for the subsequent studies.
- the obtained concentrated liquid A was filtered through a filter (0.45 ⁇ m), and the concentrations of polymerized catechin, non-polymerized catechin, and caffeine were measured using HPLC.
- the analysis conditions of HPLC are shown below.
- the identification of the polymerized catechin was performed by judging the peak corresponding to theaflavin and the elution time (about 25 minutes) as the peak corresponding to the polymerized catechin.
- Quantification of the polymerized catechin was performed by calculating from a calibration curve prepared using OHBF-B based on the corresponding peak area.
- Non-polymerized catechins were determined using various catechin reagents (Kurita Research Center) and caffeine as caffeine reagents (Wako Pure Chemical Industries, Ltd.) as standard substances. As a result, it was 12,000 ppm of polymerized catechin, 800 ppm of non-polymerized catechin, and 20 ppm of caffeine as weight standards.
- Tables 1 to 4 show component analysis values and sensory evaluation results for the products 1 to 4 of the present invention.
- caffeine is 6.5 to 29 mg, preferably 9 to 26 mg, per 100 mL of beverage.
- the tea-based beverage adjusted to ⁇ 1.0 had a good balance between richness and sharpness and was extremely drinkable.
- Example 2 Production of tea-based beverage (2) Purified polymer catechin obtained in (1-1) of Example 1 (concentrated liquid A) and extract 1 (extracted oolong tea) obtained in (1-2) of Example 1 in an arbitrary ratio Were mixed to prepare non-polymerized catechins, polymerized catechins, and oolong tea beverages having different caffeine contents. These were heat sterilized in the same manner as in Example 1 and then filled into 500 mL PET bottles for component analysis and sensory evaluation.
- the results are shown in Table 5.
- the inventive products 5-1, 5-2, and 5-8 were highly drinkable, and in particular, the beverages of the inventive products 5-1 and 5-2 were evaluated to have extremely high drinkability that can be drunk.
- Example 3 Production of tea-based beverage (3) (3-1) Production of Oolong Tea Drink Extract 2 was obtained by treating mixed tea leaves containing 45% by weight or more of golden katsura as low-fermented tea leaves with 30 times the amount of water (90 ° C.) for 4 minutes.
- An antioxidant ascorbic acid
- a tea beverage was prepared by adjusting the pH to 6.1 only with the extract 2 without adding the concentrate A, and used as a control.
Abstract
Provided is a bottled tea beverage that has improved drinkability and that contains (A) a non-polymerized catechin, (B) a polymerized catechin, and (C) caffeine, wherein: the weight-based contents of (A), (B), and (C) per 100 mL of bottled beverage satisfy (1) (A)+(B) = 10 to 50 mg and (2) (C) = 6.5 to 29 mg; the non-polymerized catechin (A) includes (A1) an ester-type catechin; and the content ratio of the ester-type catechin (A1) satisfies (3) (C)/((A1)+(B)) = 0.5 to 1.3.
Description
本発明は、飲用性（drinkability）が高められた茶系飲料及びその製造方法に関する。
The present invention relates to a tea-based beverage having improved drinkability and a method for producing the tea-based beverage.
従来より、缶やペットボトル等の容器に充填された容器詰茶系飲料が多く開発、市販されており、例えば、容器詰烏龍茶飲料が数多く開発されている。
Conventionally, many container-packed tea beverages filled in containers such as cans and plastic bottles have been developed and marketed. For example, many container-packed oolong tea drinks have been developed.
茶系飲料にはカテキン、重合カテキン、及びカフェイン等が含まれており、これらが茶系飲料の呈味や生理機能に関与することが知られている。近年では、茶系飲料中のカテキン、重合カテキン、及びカフェインの含有比率をコントロールすることによって、多様な消費者のニーズに対応させた茶系飲料の製造が試みられている。
Tea-based beverages include catechins, polymerized catechins, caffeine, and the like, and these are known to be involved in the taste and physiological functions of tea-based beverages. In recent years, attempts have been made to produce tea-based beverages that meet the needs of various consumers by controlling the content ratio of catechin, polymerized catechin, and caffeine in tea-based beverages.
例えば、生理機能の高いカテキン（非重合カテキン）を高濃度に維持しつつ、風味や品質上の改善をした飲料として、エステル型カテキンと遊離型カテキンとカフェインとを含有する飲料で、エステル型カテキンと遊離型カテキンの比率、エステル型カテキンとカフェインの比率を所定の範囲に調整することにより、茶本来の風味を有し、渋味・苦味・エグ味を低減し、オリ・クリームダウンの発生を抑制した茶系飲料（特許文献１）や、非重合体カテキン中の非エピ体カテキン濃度、非重合体カテキンとカフェイン及び総ポリフェノールの含有比、さらに濁度を一定の範囲に調整することにより、苦味・エグ味を低減した茶系飲料（特許文献２）が開示されている。また、非重合体カテキンを高濃度で含有し、カフェイン含有量が大幅に低減された、苦味が低減された烏龍茶飲料（特許文献３）が開示されている。
For example, beverages containing ester-type catechins, free-type catechins, and caffeine as beverages with improved flavor and quality while maintaining high physiological catechins (non-polymerized catechins) at high concentrations. By adjusting the ratio of catechin to free catechin and the ratio of ester catechin to caffeine within the specified range, it has the original flavor of tea, reducing astringency, bitterness, and taste, Adjust the tea-based beverage (Patent Document 1), the non-epimeric catechin concentration in the non-polymer catechin, the content ratio of the non-polymer catechin, caffeine and total polyphenol, and the turbidity to a certain range. Therefore, a tea-based beverage (Patent Document 2) with reduced bitterness and taste is disclosed. Moreover, Oolong tea beverage (Patent Document 3) containing a non-polymer catechin at a high concentration and having a significantly reduced caffeine content and a reduced bitterness is disclosed.
さらに、カテキン含有量が高く、香味が高く後味の良好な半発酵茶抽出液の製造法として、半発酵茶葉の重量に対して５～２０倍量の８０～１００℃の温水を用いて抽出し（Ａ工程）、別途半発酵茶葉の重量に対して２５～６０倍量の８０～１００℃の温水を用いて抽出し（Ｂ工程）、Ａ工程で得られた抽出液とＢ工程で得られた抽出液を混合重量比（Ａ／Ｂ）１／１～１／６で混合する、半発酵茶抽出液の製造法（特許文献４）や、烏龍茶葉から水を用いて抽出した烏龍茶抽出液のカフェイン含有量を低減させ、当該烏龍茶抽出物を水素型イオン交換樹脂に接触させる際、塩濃度及び電気伝導度を十分に低減させ、ｐＨを弱酸性から中性程度にしてから通液させることにより、従来よりもカフェイン含有量が少ない烏龍茶抽出液を製造する方法（特許文献５）などが開示されている。また、味と香りのバランスの良い、旨みとボディ感にすぐれた烏龍茶飲料の製造法として、烏龍茶飲料の原料である半発酵茶葉の発酵を停止させるための加熱工程を行なっていない該半発酵茶葉を熱水抽出して得た加熱工程前烏龍茶エキスと、上記加熱工程を経た半発酵茶葉を熱水抽出して得た加熱工程後烏龍茶抽出液を配合し、それにより茶葉の旨みを保持することを可能にして製造することを特徴とする、烏龍茶飲料の製造法も開示されている（特許文献６）。
Furthermore, as a method for producing a semi-fermented tea extract with a high catechin content, high flavor and good aftertaste, extraction is performed using hot water at 80 to 100 ° C., which is 5 to 20 times the weight of the semi-fermented tea leaves. (Step A) Separately extracted using hot water of 80-100 ° C., which is 25-60 times the weight of the semi-fermented tea leaves (Step B), and obtained in the step B and the extract obtained in Step A A semi-fermented tea extract manufacturing method (Patent Document 4) that mixes the extracted extract at a mixing weight ratio (A / B) of 1/1 to 1/6, or oolong tea extract extracted from oolong tea leaves using water When the oolong tea extract is brought into contact with the hydrogen-type ion exchange resin, the salt concentration and electrical conductivity are sufficiently reduced, and the pH is adjusted from weakly acidic to neutral to allow the liquid to pass through. Manufacturing oolong tea extract with less caffeine content than before And a method (Patent Document 5) are disclosed. In addition, as a method for producing oolong tea beverages with a good balance between taste and fragrance and excellent taste and body feeling, the semi-fermented tea leaves that have not been subjected to a heating step to stop the fermentation of the semi-fermented tea leaves that are the raw materials of oolong tea beverages Pre-heating oolong tea extract obtained by hot water extraction and oolong tea extract after heating process obtained by hot-water extraction of the semi-fermented tea leaves that have undergone the above heating process, thereby retaining the taste of the tea leaves Also disclosed is a method for producing oolong tea drink, which is characterized by being made possible (Patent Document 6).
容器詰茶系飲料に対する消費者の嗜好は高まっており、近年においては飲用性の高い茶系飲料が好まれる傾向にある。しかし、上記のような非重合カテキン濃度が高められた茶系飲料は、それによる生理作用の発揮が期待できるが、苦味や渋味が強いため、一度に大量を飲用する場合には適していない。一方、飲用性を高めるために茶系飲料の非重合カテキン濃度を低く抑えると、呈味が薄くなって水っぽくなるため、美味しさの点で満足できるものではない。本発明の目的は、飲用性が高められた容器詰茶系飲料を提供することにある。
Consumers' preference for packaged tea-based beverages is increasing, and in recent years, tea-based beverages that are highly drinkable tend to be preferred. However, tea beverages with increased non-polymerized catechin concentrations as described above can be expected to exert their physiological effects, but are not suitable for drinking large quantities at once because of their strong bitterness and astringency. . On the other hand, if the concentration of non-polymerized catechin in the tea-based beverage is kept low in order to enhance the drinkability, the taste becomes thin and watery, which is not satisfactory in terms of taste. An object of the present invention is to provide a packaged tea-based beverage with improved drinkability.
上記課題を解決するために、本発明者らは、茶系飲料に含有される成分に着目して検討を行った。その結果、茶系飲料において苦みや渋みを有することが知られているカフェインが、驚くべきことに、非重合カテキン及び重合カテキンを低濃度で含有する飲料に特定量で配合されると、茶系飲料に苦みを与えることなく、飲み応え感を付与できることを見出した。特に、エステル型カテキン含量と重合カテキン含量に対して、カフェイン含量が特定の範囲となるように調整することにより、苦み・渋みのない、より飲用性の高い茶系飲料が得られることを見出した。さらに、半発酵茶又は発酵茶由来の重合カテキン精製物が、非重合カテキンに起因する苦みや渋みを抑制する作用があり、特に、発酵度の低い茶葉の抽出液に、半発酵茶より得られる重合カテキンの精製物を混合することによって、非重合カテキン及びカフェインに起因する苦かどを丸くすることでき、飲用性の高い茶系飲料を製造することができることを見出した。このような知見に基づいて本発明を完成させた。
In order to solve the above-mentioned problems, the present inventors have studied paying attention to components contained in tea-based beverages. As a result, when caffeine, which is known to have bitterness and astringency in tea-based beverages, is surprisingly blended in a specific amount in beverages containing low concentrations of non-polymerized catechins and polymerized catechins, The present inventors have found that it is possible to give a feeling of drinking response without giving bitterness to the beverage. In particular, it has been found that by adjusting the caffeine content to a specific range with respect to the ester-type catechin content and the polymerized catechin content, a tea-based beverage that is more drinkable without bitterness and astringency can be obtained. It was. Furthermore, semi-fermented tea or a purified product of polymerized catechins derived from fermented tea has an action of suppressing bitterness and astringency caused by non-polymerized catechins, and is particularly obtained from semi-fermented tea in a tea leaf extract with a low degree of fermentation. It has been found that bitterness caused by non-polymerized catechins and caffeine can be rounded by mixing purified products of polymerized catechins, and a highly drinkable tea-based beverage can be produced. The present invention was completed based on such knowledge.
本発明は以下に限定されるものではないが、（１）～（４）の茶系飲料、及び（５）～（７）の製造方法を提供する。
（１）（Ａ）非重合カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインを含有し、それらの１００ｍＬ当たりの含量が
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
であり、（Ａ）非重合カテキンが（Ａ１）エステル型カテキンを含み、（Ａ１）エステル型カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインの量比が、
（ハ）（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３
である茶系飲料。
（２）（Ｂ）重合カテキンの含量が、１００ｍＬ当たり５～２０ｍｇである、（１）に記載の茶系飲料。
（３）（Ａ）非重合カテキンが発酵度の低い茶葉に由来する、（１）又は（２）に記載の茶系飲料。
（４）発酵度の低い茶葉が黄金桂である、（３）に記載の茶系飲料。
（５）発酵度の低い茶葉から抽出液を得る工程、
半発酵茶葉又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液及び前記重合カテキンの精製物を混合する工程、
を含む、茶系飲料の製造方法。
（６）発酵度の低い茶葉の全部又は一部が黄金系である、（５）に記載の製造方法。
（７）発酵度の低い茶葉から抽出液を得る工程、
半発酵茶葉又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液と前記重合カテキンの精製物を混合する工程、
を含む、（１）～（４）のいずれかに記載の茶系飲料の製造方法。 Although the present invention is not limited to the following, the tea-based beverages (1) to (4) and the production methods (5) to (7) are provided.
(1) Contains (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine, and their content per 100 mL is (a) (A) + (B) = 10-50 mg
(B) (C) = 6.5-29 mg
And (A) the non-polymerized catechin includes (A1) an ester-type catechin, and (A1) the ester-type catechin, (B) the polymerized catechin, and (C) the amount ratio of caffeine is
(C) (C) / ((A1) + (B)) = 0.5 to 1.3
Is a tea-based beverage.
(2) The tea-based beverage according to (1), wherein the content of (B) polymerized catechin is 5 to 20 mg per 100 mL.
(3) The tea-based beverage according to (1) or (2), wherein (A) non-polymerized catechin is derived from tea leaves having a low degree of fermentation.
(4) The tea-based beverage according to (3), wherein the tea leaves with a low degree of fermentation are golden katsura.
(5) A step of obtaining an extract from tea leaves having a low degree of fermentation,
A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves,
Mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
A method for producing a tea-based beverage.
(6) The production method according to (5), wherein all or part of the tea leaves with a low degree of fermentation are golden.
(7) A step of obtaining an extract from tea leaves with a low degree of fermentation,
A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves,
A step of mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
The method for producing a tea-based beverage according to any one of (1) to (4), comprising:
（１）（Ａ）非重合カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインを含有し、それらの１００ｍＬ当たりの含量が
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
であり、（Ａ）非重合カテキンが（Ａ１）エステル型カテキンを含み、（Ａ１）エステル型カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインの量比が、
（ハ）（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３
である茶系飲料。
（２）（Ｂ）重合カテキンの含量が、１００ｍＬ当たり５～２０ｍｇである、（１）に記載の茶系飲料。
（３）（Ａ）非重合カテキンが発酵度の低い茶葉に由来する、（１）又は（２）に記載の茶系飲料。
（４）発酵度の低い茶葉が黄金桂である、（３）に記載の茶系飲料。
（５）発酵度の低い茶葉から抽出液を得る工程、
半発酵茶葉又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液及び前記重合カテキンの精製物を混合する工程、
を含む、茶系飲料の製造方法。
（６）発酵度の低い茶葉の全部又は一部が黄金系である、（５）に記載の製造方法。
（７）発酵度の低い茶葉から抽出液を得る工程、
半発酵茶葉又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液と前記重合カテキンの精製物を混合する工程、
を含む、（１）～（４）のいずれかに記載の茶系飲料の製造方法。 Although the present invention is not limited to the following, the tea-based beverages (1) to (4) and the production methods (5) to (7) are provided.
(1) Contains (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine, and their content per 100 mL is (a) (A) + (B) = 10-50 mg
(B) (C) = 6.5-29 mg
And (A) the non-polymerized catechin includes (A1) an ester-type catechin, and (A1) the ester-type catechin, (B) the polymerized catechin, and (C) the amount ratio of caffeine is
(C) (C) / ((A1) + (B)) = 0.5 to 1.3
Is a tea-based beverage.
(2) The tea-based beverage according to (1), wherein the content of (B) polymerized catechin is 5 to 20 mg per 100 mL.
(3) The tea-based beverage according to (1) or (2), wherein (A) non-polymerized catechin is derived from tea leaves having a low degree of fermentation.
(4) The tea-based beverage according to (3), wherein the tea leaves with a low degree of fermentation are golden katsura.
(5) A step of obtaining an extract from tea leaves having a low degree of fermentation,
A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves,
Mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
A method for producing a tea-based beverage.
(6) The production method according to (5), wherein all or part of the tea leaves with a low degree of fermentation are golden.
(7) A step of obtaining an extract from tea leaves with a low degree of fermentation,
A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves,
A step of mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
The method for producing a tea-based beverage according to any one of (1) to (4), comprising:
本発明によれば、飲用性が高く、飲み応えとキレの良い後味のバランスが両立され、非重合カテキンやカフェインに起因する苦かどが丸くなった、茶系飲料を得ることができる。また、特別な装置や煩雑な工程を必要とせずに、容易に当該茶飲料を製造することができる。
According to the present invention, it is possible to obtain a tea-based beverage that is highly drinkable, has a good balance between drinking response and good aftertaste, and has rounded bitterness caused by non-polymerized catechins and caffeine. Moreover, the said tea drink can be manufactured easily, without requiring a special apparatus and a complicated process.
＜茶系飲料＞
本発明は、非重合カテキン、重合カテキン、及びカフェインの含量が特定の範囲に調整された茶系飲料を提供する。 <Tea drink>
The present invention provides a tea-based beverage in which the content of non-polymerized catechin, polymerized catechin, and caffeine is adjusted to a specific range.
本発明は、非重合カテキン、重合カテキン、及びカフェインの含量が特定の範囲に調整された茶系飲料を提供する。 <Tea drink>
The present invention provides a tea-based beverage in which the content of non-polymerized catechin, polymerized catechin, and caffeine is adjusted to a specific range.
本明細書でいう茶系飲料とは、Camellia属、例えばC. sinensis、C. assamica、やぶきた種及びそれらの雑種から得られる茶葉から製茶された茶葉を水、熱水、又は抽出助剤を添加した水溶液で処理することによって得られる茶葉抽出液が配合された飲料の総称をいう。ここにおいて、製茶された茶葉とは、緑茶（煎茶、番茶、玉露、てん茶、釜炒り茶等）等の不発酵茶類の茶葉、烏龍茶（鉄観音、色種、黄金桂、武夷岩茶など）等の半発酵茶類の茶葉、又は紅茶（ダージリン、アッサム、スリランカ等）等の発酵茶類の茶葉をいう。即ち、本発明の茶系飲料は、いずれの茶葉由来の茶葉抽出液が配合された飲料であってもよい。
As used herein, the tea-based beverage refers to tea leaves made from tea leaves obtained from the genus Camellia, such as C. 、 sinensis, C. assamica, Yabutaki species, and hybrids thereof, with water, hot water, or an extraction aid. It is a generic term for beverages containing tea leaf extract obtained by treatment with an added aqueous solution. Here, the tea leaves produced are tea leaves of unfermented teas such as green tea (sencha, bancha, gyokuro, tencha, roasted tea, etc.), oolong tea (iron kannon, color type, golden katsura, wushuiwa tea, etc.) ) Or the like, or fermented tea leaves such as black tea (Darjeeling, Assam, Sri Lanka, etc.). That is, the tea-based beverage of the present invention may be a beverage containing any tea leaf-derived tea leaf extract.
本発明の茶系飲料に含有される（Ａ）非重合カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインの含量は、前記茶系飲料１００ｍＬあたり
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
となるように調整する。当該茶系飲料は、非重合カテキン及び重合カテキン含量が低いため、ゴクゴクと大量に飲める高い飲用性を有し、カフェインを比較的高い割合で含有するため飲み応えとキレの良い後味を両立しており、さらに非重合カテキンやカフェインに起因する苦かどが丸くなっている点に特徴がある。 The content of (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine contained in the tea-based beverage of the present invention is as follows. (I) (A) + (B) = 10-50mg
(B) (C) = 6.5-29 mg
Adjust so that The tea-based beverage has a low level of non-polymerized catechins and polymerized catechins, so it has a high drinkability that can be drunk in large quantities, and since it contains a relatively high proportion of caffeine, it has both a good response and a good aftertaste. In addition, the bitterness caused by non-polymerized catechins and caffeine is rounded.
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
となるように調整する。当該茶系飲料は、非重合カテキン及び重合カテキン含量が低いため、ゴクゴクと大量に飲める高い飲用性を有し、カフェインを比較的高い割合で含有するため飲み応えとキレの良い後味を両立しており、さらに非重合カテキンやカフェインに起因する苦かどが丸くなっている点に特徴がある。 The content of (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine contained in the tea-based beverage of the present invention is as follows. (I) (A) + (B) = 10-50mg
(B) (C) = 6.5-29 mg
Adjust so that The tea-based beverage has a low level of non-polymerized catechins and polymerized catechins, so it has a high drinkability that can be drunk in large quantities, and since it contains a relatively high proportion of caffeine, it has both a good response and a good aftertaste. In addition, the bitterness caused by non-polymerized catechins and caffeine is rounded.
本明細書でいう飲用性とは、１回の飲用で飲み干される飲料の容量を意味する。そして、高い飲用性とは、喉の渇きを癒すため一気に大量をゴクゴク飲むことができること、即ち大量に飲んでも飲み飽きずに美味しく飲めることをいう。ここでいう大量とは、具体的には、成人男性の１回当たりの飲用量が３５０ｍＬ～２０００ｍＬ、好ましくは５００ｍＬ～１０００ｍＬであることをいう。
As used herein, “drinkability” means the capacity of a beverage that can be drunk after a single dose. High drinkability means that a large amount can be drunk at a stroke in order to heal thirst, that is, even if a large amount is drunk, it can be drunk without getting tired. Specifically, the term “large amount” as used herein means that an adult male has a single dose of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.
本明細書でいう飲み応えとは、飲用時に知覚される水っぽくない口当たりを有すること、いわゆるコク味のあることをいう。そして、キレの良い後味とは、飲用後に知覚される苦味等の後引きがなく後味が極めてすっきりしている味わいをいう。
“Drinking response” as used in the present specification means having a non-watery mouthfeel that is perceived at the time of drinking, that is, a so-called richness. And a sharp aftertaste is a taste that has a very clean aftertaste without any aftertaste such as bitterness perceived after drinking.
本明細書でいう苦かどとは、苦味の質の表現であって、好ましくないと感じる苦味をいう。そして、苦かどを丸くするとは、鋭い苦味を柔らかな苦味（効能感が感じられる適度な苦味、すっきり感）に変えることをいう。
The bitterness in this specification is an expression of the quality of bitterness and refers to the bitterness that is felt unfavorable. And rounding the bitter corner means changing the sharp bitterness to a soft bitterness (a moderate bitter taste that feels the effect, a refreshing feeling).
上記茶系飲料における（Ａ）非重合カテキンと（Ｂ）重合カテキンの総量（（Ａ）＋（Ｂ））を、特に茶系飲料１００ｍＬ当たり１０～４０ｍｇ、好ましくは１０～３５ｍｇ、より好ましくは１０～３０ｍｇに調整することによって、茶系飲料を飲用する人に本発明の効果をより認識させることが可能となる。また、（Ａ）非重合カテキンの含量を茶系飲料１００ｍＬ当たり１０～２５ｍｇ、好ましくは１０～２３ｍｇ、より好ましくは１０～２１ｍｇに調整することにより及び／又は（Ｂ）重合カテキンの含量を茶系飲料１００ｍＬ当たり５～２０ｍｇ、好ましくは５～１５ｍｇ、より好ましくは５～１０ｍｇに調整することにより、茶系飲料の飲用性をより高めることができる。
The total amount of (A) non-polymerized catechin and (B) polymerized catechin ((A) + (B)) in the tea-based beverage is 10-40 mg, preferably 10-35 mg, more preferably 10 per 100 mL of tea-based beverage. By adjusting to ˜30 mg, it becomes possible for a person who drinks a tea-based beverage to recognize the effect of the present invention more. Also, (A) by adjusting the content of non-polymerized catechin to 10 to 25 mg, preferably 10 to 23 mg, more preferably 10 to 21 mg per 100 mL of tea-based beverage and / or (B) the content of polymerized catechin is tea-based By adjusting to 5 to 20 mg, preferably 5 to 15 mg, more preferably 5 to 10 mg per 100 mL of beverage, the drinkability of the tea-based beverage can be further enhanced.
上記茶系飲料における（Ｃ）カフェインの含有量は、好ましくは、茶系飲料１００ｍＬ当たり９～２６ｍｇに調整する。茶系飲料１００ｍＬ当たりのカフェイン含量が６．５ｍｇ未満の場合、コク味が劣り、水っぽい味になり、一方、茶系飲料１００ｍＬ当たりのカフェイン含量が２９ｍｇを超えると、苦みを感じ、しつこい味になる。
The content of (C) caffeine in the tea-based beverage is preferably adjusted to 9 to 26 mg per 100 mL of tea-based beverage. When the caffeine content per 100 mL of tea-based beverage is less than 6.5 mg, the body is inferior and has a watery taste. On the other hand, when the caffeine content per 100 mL of tea-based beverage exceeds 29 mg, it feels bitter and has a persistent taste. become.
上記（Ａ）非重合カテキンは、（Ａ１）エステル型カテキンと（Ａ２）遊離型カテキンに分類される。本発明の茶系飲料においては、エステル型カテキンと遊離型カテキンの割合（（Ａ１）／（（Ａ１）＋（Ａ２））が０．４～０．７になるように調整すると、茶系飲料の飲用性がより高められる。
The (A) non-polymerized catechins are classified into (A1) ester-type catechins and (A2) free-type catechins. In the tea-based beverage of the present invention, when the ratio of the ester-type catechin to the free catechin ((A1) / ((A1) + (A2)) is adjusted to 0.4 to 0.7, the tea-based beverage The drinkability of is improved.
また、茶系飲料中の（Ａ１）エステル型カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインが、
（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３、好ましくは０．５～１．０
となるように調整することによって、コクとキレのバランスがよい、極めて飲用性の高い茶系飲料とすることができる。 In addition, (A1) ester-type catechin, (B) polymerized catechin, and (C) caffeine in tea-based beverages
(C) / ((A1) + (B)) = 0.5 to 1.3, preferably 0.5 to 1.0
By adjusting so that it becomes, it can be set as a tea-based drink with a good balance of richness and sharpness and extremely high drinkability.
（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３、好ましくは０．５～１．０
となるように調整することによって、コクとキレのバランスがよい、極めて飲用性の高い茶系飲料とすることができる。 In addition, (A1) ester-type catechin, (B) polymerized catechin, and (C) caffeine in tea-based beverages
(C) / ((A1) + (B)) = 0.5 to 1.3, preferably 0.5 to 1.0
By adjusting so that it becomes, it can be set as a tea-based drink with a good balance of richness and sharpness and extremely high drinkability.
本発明の茶系飲料は、茶葉中に含まれる成分である非重合カテキン、重合カテキン、及びカフェインの含量を特定の範囲に調整することにより、飲用性が高められたことに特徴がある。したがって、茶葉中に含まれる成分以外の成分を添加しないで製造される茶系飲料、具体的には茶葉抽出物のみで製造される茶系飲料（ただし、酸化防止剤やｐＨ調整剤は添加してもよい）は、本発明の好ましい態様の一つである。
The tea-based beverage of the present invention is characterized in that the drinkability is enhanced by adjusting the contents of non-polymerized catechin, polymerized catechin and caffeine, which are components contained in tea leaves, to a specific range. Therefore, tea-based beverages manufactured without adding ingredients other than those contained in tea leaves, specifically tea-based beverages manufactured only with tea leaf extract (however, antioxidants and pH adjusters should not be added) Is a preferred embodiment of the present invention.
非重合カテキン
本明細書でいう非重合カテキンとは、重合していない単量体のカテキン類（（＋）－カテキン（以下、「Ｃ」）、（－）－エピカテキン（以下、「ＥＣ」）、（＋）－ガロカテキン（以下、「ＧＣ」）、（－）－エピガロカテキン（以下、「ＥＧＣ」）、（－）－カテキンガレート（以下、「Ｃｇ」）、（－）－エピカテキンガレート（以下、「ＥＣｇ」）、（－）－ガロカテキンガレート（以下、「ＧＣｇ」）、（－）－エピガロカテキンガレート（以下、「ＥＧＣｇ」））の総称を意味する。本明細書において非重合カテキンの含量というときは、これらカテキン類の合計量を表す。 Non-polymerized catechins As used herein, non-polymerized catechins are non-polymerized monomeric catechins ((+)-catechin (hereinafter “C”), (−)-epicatechin (hereinafter “EC”). ), (+)-Gallocatechin (hereinafter “GC”), (−)-epigallocatechin (hereinafter “EGC”), (−)-catechin gallate (hereinafter “Cg”), (−)-epicatechin It is a general term for gallate (hereinafter “ECg”), (−)-gallocatechin gallate (hereinafter “GCg”), (−)-epigallocatechin gallate (hereinafter “EGCg”)). In the present specification, the content of non-polymerized catechin represents the total amount of these catechins.
本明細書でいう非重合カテキンとは、重合していない単量体のカテキン類（（＋）－カテキン（以下、「Ｃ」）、（－）－エピカテキン（以下、「ＥＣ」）、（＋）－ガロカテキン（以下、「ＧＣ」）、（－）－エピガロカテキン（以下、「ＥＧＣ」）、（－）－カテキンガレート（以下、「Ｃｇ」）、（－）－エピカテキンガレート（以下、「ＥＣｇ」）、（－）－ガロカテキンガレート（以下、「ＧＣｇ」）、（－）－エピガロカテキンガレート（以下、「ＥＧＣｇ」））の総称を意味する。本明細書において非重合カテキンの含量というときは、これらカテキン類の合計量を表す。 Non-polymerized catechins As used herein, non-polymerized catechins are non-polymerized monomeric catechins ((+)-catechin (hereinafter “C”), (−)-epicatechin (hereinafter “EC”). ), (+)-Gallocatechin (hereinafter “GC”), (−)-epigallocatechin (hereinafter “EGC”), (−)-catechin gallate (hereinafter “Cg”), (−)-epicatechin It is a general term for gallate (hereinafter “ECg”), (−)-gallocatechin gallate (hereinafter “GCg”), (−)-epigallocatechin gallate (hereinafter “EGCg”)). In the present specification, the content of non-polymerized catechin represents the total amount of these catechins.
本明細書でいうエステル型カテキンとは、非重合カテキンのうちガレート基を有するもの（Ｃｇ，ＥＣｇ，ＧＣｇ，ＥＧＣｇ）を意味する。本明細書においてエステル型カテキンの含量をいうときは、これらエステル型カテキンの合計量を表す。非重合カテキンの原料としては、緑茶葉の抽出物やその濃縮物（精製物を含む）、半発酵茶葉の抽出物やその濃縮物（精製物を含む）が挙げられ、具体例として黄金桂を挙げることができる。
The ester-type catechin as used herein means a non-polymerized catechin having a gallate group (Cg, ECg, GCg, EGCg). In this specification, when referring to the content of ester-type catechins, it represents the total amount of these ester-type catechins. Non-polymerized catechin raw materials include green tea leaf extract and its concentrate (including purified product), semi-fermented tea leaf extract and its concentrate (including purified product). Can be mentioned.
重合カテキン
本明細書でいう重合カテキンとは、非重合カテキン（（＋）－カテキン、（－）－エピカテキン、（＋）－ガロカテキン、（－）－エピガロカテキン、（－）－カテキンガレート、（－）－エピカテキンガレート、（－）－ガロカテキンガレート、（－）－エピガロカテキンガレート）が茶由来酵素、酸素、光等の作用によって、複数個連結された構造を持つものをいう。重合カテキンは、先に説明した非重合カテキンと同条件に設定されたＨＰＬＣによって分析される成分であり、テアフラビン（栗田リサーチセンター製）と同じ溶出時間（参考溶出時間：２４分）で溶出される成分である。 Polymerized catechin As used herein, polymerized catechin refers to non-polymerized catechin ((+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, (−)-catechin gallate, (−)-Epicatechin gallate, (−)-gallocatechin gallate, (−)-epicatelocatechin gallate) has a structure in which a plurality of (−)-epicatechin gallate) are linked by the action of tea-derived enzyme, oxygen, light, and the like. Polymerized catechin is a component analyzed by HPLC set under the same conditions as the non-polymerized catechin described above, and is eluted with the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center). It is an ingredient.
本明細書でいう重合カテキンとは、非重合カテキン（（＋）－カテキン、（－）－エピカテキン、（＋）－ガロカテキン、（－）－エピガロカテキン、（－）－カテキンガレート、（－）－エピカテキンガレート、（－）－ガロカテキンガレート、（－）－エピガロカテキンガレート）が茶由来酵素、酸素、光等の作用によって、複数個連結された構造を持つものをいう。重合カテキンは、先に説明した非重合カテキンと同条件に設定されたＨＰＬＣによって分析される成分であり、テアフラビン（栗田リサーチセンター製）と同じ溶出時間（参考溶出時間：２４分）で溶出される成分である。 Polymerized catechin As used herein, polymerized catechin refers to non-polymerized catechin ((+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, (−)-catechin gallate, (−)-Epicatechin gallate, (−)-gallocatechin gallate, (−)-epicatelocatechin gallate) has a structure in which a plurality of (−)-epicatechin gallate) are linked by the action of tea-derived enzyme, oxygen, light, and the like. Polymerized catechin is a component analyzed by HPLC set under the same conditions as the non-polymerized catechin described above, and is eluted with the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center). It is an ingredient.
本発明の重合カテキンは、重合カテキンを含有する植物抽出物として得られる。当該植物抽出物は、茶葉を溶媒抽出することにより得ることができる。原料となる茶葉としては、不発酵茶である緑茶、半発酵茶である烏龍茶、発酵茶である紅茶の茶葉から１種類又は２種類以上を選択して用いることができるが、重合カテキンを多く含有する半発酵茶又は発酵茶を用いるのがよい。重合カテキンの抽出に用いる溶媒としては、水または熱水、メタノール、エタノール、イソプロパノール、酢酸エチル等を用いることができ、これらの１種類又は２種類以上の混合物を用いて茶葉を溶媒抽出する。この茶葉の溶媒抽出物を、そのまま重合カテキンとして用いてもよいが、濃縮又は精製したもの、即ち、茶葉の溶媒抽出物から重合カテキン以外の成分を選択的に除去することによって、重合カテキンの含有率を高めたものを用いるのがよい。上記の茶葉抽出物から非重合カテキンを選択的に除去する処理を行った溶媒抽出物を用いることが好ましい。この非重合カテキンを選択的に除去する処理を行った溶媒抽出物としては、ＷＯ２００５／０７７３８４号公報に記載の非重合カテキンの４倍以上の濃度で重合カテキンを含有するもの等が例示される。本発明で用いる重合カテキンの形態は、液状でも、噴霧乾燥や凍結粉砕等により粉末化されたものであってもよいが、飲食品が飲料の場合には、溶解性の観点から液状に濃縮（単離、精製を含む）された重合カテキンを用いることが好ましい。
The polymerized catechin of the present invention is obtained as a plant extract containing polymerized catechin. The plant extract can be obtained by solvent extraction of tea leaves. The tea leaves used as raw materials can be selected from one or more types of green tea that is non-fermented tea, oolong tea that is semi-fermented tea, and black tea that is fermented tea, but contains a large amount of polymerized catechins It is recommended to use semi-fermented tea or fermented tea. Water or hot water, methanol, ethanol, isopropanol, ethyl acetate, or the like can be used as the solvent used for the extraction of the polymerized catechin, and the tea leaves are subjected to solvent extraction using one kind or a mixture of two or more kinds thereof. This solvent extract of tea leaves may be used as polymerized catechins as it is, but it is concentrated or purified, that is, by selectively removing components other than polymerized catechins from the solvent extract of tea leaves, It is good to use what raised the rate. It is preferable to use a solvent extract that has been subjected to a treatment for selectively removing non-polymerized catechins from the tea leaf extract. Examples of the solvent extract subjected to the treatment for selectively removing non-polymerized catechins include those containing polymerized catechins at a concentration four times or more of the non-polymerized catechins described in WO2005 / 077384. The form of the polymerized catechin used in the present invention may be liquid or powdered by spray drying, freeze pulverization, or the like. However, when the food or drink is a beverage, it is concentrated in liquid form from the viewpoint of solubility ( It is preferable to use a polymerized catechin (including isolation and purification).
カフェイン
本発明のカフェインとしては、食品添加物として使用できる精製品（カフェイン含量９８．５％以上の精製品）や、食品として使用できる粗精製品（カフェイン含量５０～９８．５％）の他、カフェインを含有する植物（茶葉、コーラの実、コーヒー豆、ガラナ等）の抽出物又はその濃縮物の形態で用いることができるが、本発明の茶系飲料においては、茶葉抽出物又はその濃縮物の形態で用いることが、呈味の観点から好ましい。 Caffeine The caffeine of the present invention includes a purified product that can be used as a food additive (a purified product having a caffeine content of 98.5% or more) and a crude purified product that can be used as a food (a caffeine content of 50 to 98.5%). In addition, it can be used in the form of an extract of a plant containing caffeine (tea leaf, cola fruit, coffee bean, guarana, etc.) or a concentrate thereof, but in the tea-based beverage of the present invention, tea leaf extraction It is preferable from a viewpoint of taste to use in the form of a thing or its concentrate.
本発明のカフェインとしては、食品添加物として使用できる精製品（カフェイン含量９８．５％以上の精製品）や、食品として使用できる粗精製品（カフェイン含量５０～９８．５％）の他、カフェインを含有する植物（茶葉、コーラの実、コーヒー豆、ガラナ等）の抽出物又はその濃縮物の形態で用いることができるが、本発明の茶系飲料においては、茶葉抽出物又はその濃縮物の形態で用いることが、呈味の観点から好ましい。 Caffeine The caffeine of the present invention includes a purified product that can be used as a food additive (a purified product having a caffeine content of 98.5% or more) and a crude purified product that can be used as a food (a caffeine content of 50 to 98.5%). In addition, it can be used in the form of an extract of a plant containing caffeine (tea leaf, cola fruit, coffee bean, guarana, etc.) or a concentrate thereof, but in the tea-based beverage of the present invention, tea leaf extraction It is preferable from a viewpoint of taste to use in the form of a thing or its concentrate.
＜茶系飲料の製造方法＞
本発明の別の側面によれば、発酵度の低い茶葉の抽出液（Ａ）に、重合カテキンの精製物（Ｂ）を混合することを特徴とする、茶系飲料の製造方法が提供される。発酵度の低い茶葉としては黄金桂が例示され、好ましくは抽出液（A）の原料茶葉全量に対して４５重量％以上黄金桂を配合する態様が例示される。 <Method for producing tea-based beverage>
According to another aspect of the present invention, there is provided a method for producing a tea-based beverage characterized by mixing a purified product (B) of polymerized catechin with a tea leaf extract (A) having a low degree of fermentation. . Examples of the tea leaves having a low degree of fermentation include golden katsura, and an embodiment in which golden katsura is preferably blended at 45% by weight or more based on the total amount of the raw tea leaves of the extract (A) is exemplified.
本発明の別の側面によれば、発酵度の低い茶葉の抽出液（Ａ）に、重合カテキンの精製物（Ｂ）を混合することを特徴とする、茶系飲料の製造方法が提供される。発酵度の低い茶葉としては黄金桂が例示され、好ましくは抽出液（A）の原料茶葉全量に対して４５重量％以上黄金桂を配合する態様が例示される。 <Method for producing tea-based beverage>
According to another aspect of the present invention, there is provided a method for producing a tea-based beverage characterized by mixing a purified product (B) of polymerized catechin with a tea leaf extract (A) having a low degree of fermentation. . Examples of the tea leaves having a low degree of fermentation include golden katsura, and an embodiment in which golden katsura is preferably blended at 45% by weight or more based on the total amount of the raw tea leaves of the extract (A) is exemplified.
ここで、本明細書においては、茶葉の発酵度を便宜的に、茶葉１０ｇを３０倍量の水（９０℃）で４分間抽出したときの抽出液の（Ａ）非重合カテキンの含量及び（Ｂ）重合カテキンの含量を用いて表される値（（Ａ）／（（Ａ）＋（Ｂ）））で表す。そして、本明細書でいう発酵度の低い茶葉とは、（Ａ）／（（Ａ）＋（Ｂ））＞０．６となる茶葉をいうものとする。
Here, in the present specification, for convenience of fermentation of tea leaves, the content of (A) non-polymerized catechin in the extract when 10 g of tea leaves are extracted with 30 times the amount of water (90 ° C.) for 4 minutes and ( B) It is represented by a value ((A) / ((A) + (B))) expressed using the content of polymerized catechin. And the tea leaf with a low fermentation degree as used in this specification shall mean the tea leaf used as (A) / ((A) + (B))> 0.6.
本発明の好適な態様について詳述する。工程１では、抽出液（Ａ）を調製する。例えば、発酵度の低い茶葉、好ましくは黄金桂を４５重量％以上含有する茶葉を、２０～３０倍量の溶媒で抽出処理することにより、抽出液（Ａ）を得る。好ましい溶媒は水であり、茶葉の処理温度は７５～９８℃、好ましくは８０～９５℃程度である。抽出時間は、所望する風味に応じて適宜設定することができるが、通常１～１０分程度である。
The preferred embodiment of the present invention will be described in detail. In step 1, an extract (A) is prepared. For example, an extract (A) is obtained by subjecting tea leaves having a low degree of fermentation, preferably tea leaves containing at least 45% by weight of golden katsura, to 20 to 30 times the amount of solvent. A preferred solvent is water, and the tea leaf treatment temperature is about 75 to 98 ° C, preferably about 80 to 95 ° C. The extraction time can be appropriately set according to the desired flavor, but is usually about 1 to 10 minutes.
工程２では、重合カテキンの精製物を調製する。例えば、発酵茶葉（ダージリン、アッサム、スリランカ等）又は半発酵茶葉（鉄観音、色種、黄金桂、武夷岩茶等）を、１０～３０倍量の溶媒で抽出処理することにより、抽出液（Ｂ’）を得る。呈味の観点から、抽出液（Ｂ’）の好ましい原料茶葉は半発酵茶葉である。好ましい抽出溶媒は水であり、茶葉の処理温度は７０～９８℃、好ましくは７５～９５℃程度である。用いる茶葉の種類や量により抽出時間は適宜設定することができるが、通常１～３０分程度である。上記抽出液（Ｂ’）を５０℃以上、好ましくは５５℃以上、より好ましくは６０℃以上の液温で吸着剤と接触させ、非重合カテキン及びカフェインを選択的に除去することにより、重合カテキン（Ｂ）の精製物を得る。
In step 2, a purified product of polymerized catechin is prepared. For example, by extracting a fermented tea leaf (Darjeelin, Assam, Sri Lanka, etc.) or semi-fermented tea leaf (Iron Kannon, color type, golden katsura, Wuyiyan Tea, etc.) with 10-30 times the amount of solvent, B ′) is obtained. From the viewpoint of taste, the preferred raw tea leaves of the extract (B ′) are semi-fermented tea leaves. A preferred extraction solvent is water, and the treatment temperature of tea leaves is about 70 to 98 ° C, preferably about 75 to 95 ° C. The extraction time can be set as appropriate depending on the type and amount of tea leaves used, but is usually about 1 to 30 minutes. The extraction liquid (B ′) is brought into contact with an adsorbent at a liquid temperature of 50 ° C. or higher, preferably 55 ° C. or higher, more preferably 60 ° C. or higher to selectively remove non-polymerized catechin and caffeine. A purified product of catechin (B) is obtained.
ここで本明細書でいう重合カテキンの精製物とは、半発酵茶である烏龍茶又は発酵茶である紅茶を原料茶葉として用い、水または熱水、メタノール、エタノール、イソプロパノール、酢酸エチルから選択される１以上の溶媒で抽出された抽出物を濃縮又は精製したもので、茶葉の溶媒抽出物から重合カテキン以外の成分（非重合カテキン、カフェインなど）を選択的に除去して、重合カテキンの含有率を高めたものをいい、ＷＯ２００５／０７７３８４号公報に記載の非重合カテキンの４倍以上の濃度で重合カテキンを含有するもの等が例示される。
Here, the purified product of polymerized catechin as used herein is selected from water or hot water, methanol, ethanol, isopropanol and ethyl acetate, using semi-fermented tea oolong tea or fermented tea black tea as the raw tea leaves. Concentrated or purified extract extracted with one or more solvents. Components other than polymerized catechins (non-polymerized catechins, caffeine, etc.) are selectively removed from the tea leaf solvent extract to contain polymerized catechins. The thing which raised the rate is mentioned, and what contains a polymerization catechin with the density | concentration 4 times or more of the non-polymerization catechin as described in WO2005 / 077384 is illustrated.
工程３では、上記抽出液（Ａ）と重合カテキンの精製物（Ｂ）を混合して茶系飲料を得る。抽出液（Ａ）に対する重合カテキンの精製物（Ｂ）の混合割合は、重合カテキンの精製物（Ｂ）のＢｒｉｘ １０換算で、１：０．０００８～０．２７、好ましくは１：０．００８～０．０８である。ここで、重合カテキンの精製物（Ｂ）のＢｒｉｘ １０換算とは、対象となる重合カテキンの精製物（Ｂ）が乾燥物又はＢｒｉｘ １０以上の濃縮液の場合、Ｂｒｉｘ １０となるように希釈して得られる希釈液の割合をいい、対象となる重合カテキンの精製物（Ｂ）がＢｒｉｘ １０以下の濃縮液の場合、Ｂｒｉｘ １０となるように水分を除去して得られる濃縮液の割合をいう。
In step 3, the extract (A) and the purified polymer catechin (B) are mixed to obtain a tea-based beverage. The mixing ratio of the purified product (B) of the polymerized catechin to the extract (A) is 1: 0.0008 to 0.27, preferably 1: 0.008 in terms of Brix 10 of the polymerized catechin purified product (B). ~ 0.08. Here, the Brix 10 equivalent of the purified product of polymerized catechin (B) is diluted to be Brix 10 when the target polymerized catechin purified product (B) is a dried product or a concentrated solution of Brix 10 or more. If the target polymer catechin purified product (B) is a concentrated solution of Brix 10 or less, it means the proportion of the concentrated solution obtained by removing water so as to be Brix 10. .
本発明者らは、烏龍茶飲料において、非重合カテキン及び重合カテキン含量が低いとゴクゴクと大量に飲める高い飲用性を有し、かつ、カフェインを比較的高い割合で含有させることにより、飲み応えとキレの良い後味を両立させた烏龍茶飲料となることを確認している。
In the oolong tea beverage, the non-polymerized catechin and the polymerized catechin have a low drinking content and a high drinking ability that can be drunk in large quantities, and by containing caffeine at a relatively high ratio, It has been confirmed that it is a oolong tea drink with a good aftertaste.
本発明の製造法によると、この非重合カテキン及び重合カテキン含量が低く、カフェインを比較的高濃度で含有する、飲用性の高い茶系飲料を容易に製造することができる。すなわち、本発明の製造法では、（Ａ）非重合カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインを含有し、それらの含有重量が飲料１００ｍＬ当たり、
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
（ハ）（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３
となる飲料で、その容量が３５０ｍＬ～２０００ｍＬ、好ましくは５００ｍＬ～１０００ｍＬの飲用性の高い容器詰茶系飲料を製造するのに適した製造法である。 According to the production method of the present invention, it is possible to easily produce a highly drinkable tea-based beverage having a low content of non-polymerized catechin and polymerized catechin and containing caffeine at a relatively high concentration. That is, in the production method of the present invention, it contains (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine, and the content weight thereof per 100 mL of beverage,
(A) (A) + (B) = 10-50 mg
(B) (C) = 6.5-29 mg
(C) (C) / ((A1) + (B)) = 0.5 to 1.3
This is a production method suitable for producing a highly drinkable packaged tea beverage having a capacity of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
（ハ）（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３
となる飲料で、その容量が３５０ｍＬ～２０００ｍＬ、好ましくは５００ｍＬ～１０００ｍＬの飲用性の高い容器詰茶系飲料を製造するのに適した製造法である。 According to the production method of the present invention, it is possible to easily produce a highly drinkable tea-based beverage having a low content of non-polymerized catechin and polymerized catechin and containing caffeine at a relatively high concentration. That is, in the production method of the present invention, it contains (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine, and the content weight thereof per 100 mL of beverage,
(A) (A) + (B) = 10-50 mg
(B) (C) = 6.5-29 mg
(C) (C) / ((A1) + (B)) = 0.5 to 1.3
This is a production method suitable for producing a highly drinkable packaged tea beverage having a capacity of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.
（Ａ）非重合カテキンの原料としては、緑茶葉の抽出物、半発酵茶葉の抽出物、及びそれらの濃縮物（精製物を含む）等を挙げることができる。（Ｂ）重合カテキンの原料としては、半発酵茶葉の抽出物、発酵茶葉の抽出物、及びそれらの濃縮物（精製物を含む）等を挙げることができる。（Ｃ）カフェインの原料としては、緑茶葉抽出物、半発酵茶葉の抽出物、発酵茶葉の抽出物、及びそれらの抽出物の１以上の組み合わせが挙げられる。本発明においては、（Ａ）非重合カテキンの主な原料として発酵度の低い半発酵茶葉の抽出物、（Ｂ）重合カテキンの主な原料として半発酵茶葉の抽出物の精製物（粗精製物を含む）、及び（Ｃ）カフェインの主な原料として水仙等のカフェインを多く含有する半発酵茶葉の抽出物の組み合わせは、茶系飲料に渋味や苦味を発生させることなく、コク味とキレを更に高めることができ、嗜好性に優れたものとなるため、特に好ましい。さらに、非重合カテキンやカフェインに起因する苦かどが丸くする効果も得られる。
(A) Examples of raw materials for non-polymerized catechins include green tea leaf extract, semi-fermented tea leaf extract, and concentrates (including purified products). Examples of the raw material for the (B) polymerized catechin include an extract of semi-fermented tea leaves, an extract of fermented tea leaves, and concentrates thereof (including purified products). (C) The raw material for caffeine includes a green tea leaf extract, a semi-fermented tea leaf extract, a fermented tea leaf extract, and one or more combinations of these extracts. In the present invention, (A) an extract of semi-fermented tea leaves with a low degree of fermentation as a main raw material of non-polymerized catechins, and (B) a purified product of crude fermented tea leaves (crudely purified product) as a main raw material of polymerized catechins And (C) the combination of extracts of semi-fermented tea leaves that contain a large amount of caffeine such as narcissus as the main raw material of caffeine, without causing astringency and bitterness in tea beverages. It is particularly preferable because it can further enhance the sharpness and has excellent palatability. Furthermore, the effect of rounding bitterness caused by non-polymerized catechins and caffeine can be obtained.
＜容器詰茶系飲料＞
本発明の茶系飲料は、容器詰めとすることができる。容器詰めされる容量は、一気に大量をゴクゴク飲むことができる容量であればよく、例えば３５０ｍＬ～１０００ｍＬ、好ましくは５００ｍＬ～１０００ｍＬである。 <Packed tea beverage>
The tea-based beverage of the present invention can be packaged. The capacity of the container may be any capacity that allows a large amount to be drunk at a stroke, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
本発明の茶系飲料は、容器詰めとすることができる。容器詰めされる容量は、一気に大量をゴクゴク飲むことができる容量であればよく、例えば３５０ｍＬ～１０００ｍＬ、好ましくは５００ｍＬ～１０００ｍＬである。 <Packed tea beverage>
The tea-based beverage of the present invention can be packaged. The capacity of the container may be any capacity that allows a large amount to be drunk at a stroke, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
容器詰茶系飲料の容器としては、ＰＥＴボトル、缶、紙、レトルトパウチ、瓶などを用いることができる。この容器詰茶系飲料は、好ましくは希釈せずに飲用されるものがよい。なお、混合液の加熱殺菌は、金属缶のように容器に充填した後に加熱殺菌できる場合は、食品衛生法に定められた条件で製造される。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、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器で高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。
As a container for a container-packed tea beverage, PET bottles, cans, paper, retort pouches, bottles, and the like can be used. The packaged tea-based beverage is preferably one that can be drunk without dilution. In addition, the heat sterilization of a liquid mixture is manufactured on the conditions prescribed | regulated to the food hygiene law, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to the above, for example, after sterilizing at high temperature and short time in a plate heat exchanger, cooling to a certain temperature and filling the container Is adopted.
＜非重合カテキン、重合カテキン、及びカフェインの測定＞
本明細書においては、非重合カテキン：エステル型カテキン及び遊離型カテキン、重合カテキン、及びカフェインは、高速液体クロマトグラフィー（ＨＰＬＣ）を用いて測定、定量する。 <Measurement of non-polymerized catechin, polymerized catechin, and caffeine>
In the present specification, non-polymerized catechins: ester-type catechins and free-type catechins, polymerized catechins, and caffeine are measured and quantified using high performance liquid chromatography (HPLC).
本明細書においては、非重合カテキン：エステル型カテキン及び遊離型カテキン、重合カテキン、及びカフェインは、高速液体クロマトグラフィー（ＨＰＬＣ）を用いて測定、定量する。 <Measurement of non-polymerized catechin, polymerized catechin, and caffeine>
In the present specification, non-polymerized catechins: ester-type catechins and free-type catechins, polymerized catechins, and caffeine are measured and quantified using high performance liquid chromatography (HPLC).
具体的には、以下の条件に設定されたＨＰＬＣを用いてピークを検出し、標準物質（栗田リサーチセンター製）と溶出時間が一致するピークを非重合カテキン：エステル型カテキン又は遊離型カテキン、重合カテキン、又はカフェインに対応するピークと判断する。
Specifically, a peak is detected using HPLC set under the following conditions, and a peak whose elution time coincides with that of a standard substance (manufactured by Kurita Research Center) is non-polymerized catechin: ester-type catechin or free-type catechin, polymerized Judged as a peak corresponding to catechin or caffeine.
ここで重合カテキンは、標準物質であるウーロンホモビスフラバンＢ（ＯＨＢＦ－Ｂ）を用いて作成される検量線によって定量することができる。ＯＨＢＦ－Ｂは、例えば、Chem. Pharm. Bull 37(12), 3255-3563(1989)に記載の方法や、特開２００５－３３６１１７号公報（試験例３）に記載の方法に従って合成したもの(好ましくは純度９８％以上の純度まで精製したもの)、又は茶葉より単離したもの等を用いることができる。
Here, the polymerized catechin can be quantified by a calibration curve prepared using a standard substance oolong homobisflavan B (OHBF-B). OHBF-B is synthesized according to, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or the method described in JP-A-2005-336117 (Test Example 3) ( Preferably, the product is purified to a purity of 98% or more), or is isolated from tea leaves.
ＨＰＬＣ分析条件
・カラム： ＴＳＫ-ｇｅｌ ＯＤＳ-８０ＴｓＱＡ（４．６ｍｍφ×150ｍｍ、東ソー株式会社）
・移動相： Ａ 水：アセトニトリル：トリフルオロ酢酸＝９００：１００：０．５
Ｂ 水：アセトニトリル：トリフルオロ酢酸＝２００：８００：０．５
・流速： １．０ｍｌ／ｍｉn
・カラム温度： ４０℃
・グラジエント条件： 分析開始から５分 Ｂ液０％
５分から１１分 Ｂ液０→８％
１１分から２１分 Ｂ液８→１０％
２１分から２２分 Ｂ液１０→１００％
２２分から３０分 Ｂ液１００％保持
３０分から３１分 Ｂ液０％
・検出： Ａ２８０ｎｍ（データ採取時間は３０分）、ピーク面積で定量。
・注入量： １０μＬ
・標準物質：
遊離型カテキン カテキン、エピカテキン、ガロカテキン、エピガロカテキン；
エステル型カテキン カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート；
重合カテキン テアフラビン；
カフェイン カフェイン。 HPLC analysis conditions / column: TSK-gel ODS-80TsQA (4.6 mmφ × 150 mm, Tosoh Corporation)
-Mobile phase: A Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B Water: acetonitrile: trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
-Column temperature: 40 ° C
・ Gradient condition: 5 minutes from the start of analysis B solution 0%
5 to 11 minutes B solution 0 → 8%
11 minutes to 21 minutes B liquid 8 → 10%
21 minutes to 22 minutes B liquid 10 → 100%
22 minutes to 30 minutes B liquid 100% retention 30 minutes to 31 minutes B liquid 0%
Detection: A280 nm (data collection time is 30 minutes), quantified by peak area.
・ Injection volume: 10μL
・ Reference material:
Free catechin catechin, epicatechin, gallocatechin, epigallocatechin;
Ester-type catechin catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate;
Polymerized catechin theaflavin;
Caffeine Caffeine.
・カラム： ＴＳＫ-ｇｅｌ ＯＤＳ-８０ＴｓＱＡ（４．６ｍｍφ×150ｍｍ、東ソー株式会社）
・移動相： Ａ 水：アセトニトリル：トリフルオロ酢酸＝９００：１００：０．５
Ｂ 水：アセトニトリル：トリフルオロ酢酸＝２００：８００：０．５
・流速： １．０ｍｌ／ｍｉn
・カラム温度： ４０℃
・グラジエント条件： 分析開始から５分 Ｂ液０％
５分から１１分 Ｂ液０→８％
１１分から２１分 Ｂ液８→１０％
２１分から２２分 Ｂ液１０→１００％
２２分から３０分 Ｂ液１００％保持
３０分から３１分 Ｂ液０％
・検出： Ａ２８０ｎｍ（データ採取時間は３０分）、ピーク面積で定量。
・注入量： １０μＬ
・標準物質：
遊離型カテキン カテキン、エピカテキン、ガロカテキン、エピガロカテキン；
エステル型カテキン カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート；
重合カテキン テアフラビン；
カフェイン カフェイン。 HPLC analysis conditions / column: TSK-gel ODS-80TsQA (4.6 mmφ × 150 mm, Tosoh Corporation)
-Mobile phase: A Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B Water: acetonitrile: trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
-Column temperature: 40 ° C
・ Gradient condition: 5 minutes from the start of analysis B solution 0%
5 to 11 minutes B solution 0 → 8%
11 minutes to 21 minutes B liquid 8 → 10%
21 minutes to 22 minutes B liquid 10 → 100%
22 minutes to 30 minutes B liquid 100% retention 30 minutes to 31 minutes B liquid 0%
Detection: A280 nm (data collection time is 30 minutes), quantified by peak area.
・ Injection volume: 10μL
・ Reference material:
Free catechin catechin, epicatechin, gallocatechin, epigallocatechin;
Ester-type catechin catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate;
Polymerized catechin theaflavin;
Caffeine Caffeine.
実施例により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。
The present invention will be described in more detail by way of examples, but the present invention is not limited thereto.
［実施例１］ 茶系飲料の製造（１）
（１－１）重合カテキン精製物の製造
温水（９５℃）に０．１５重量％の重曹を添加することによって調製された７８００ｋｇの重曹液を用いて、６００ｋｇの烏龍茶葉を処理することによって、烏龍茶葉の抽出液約７０００ｋｇを得た。この抽出液を、その液温を６０～６５℃に保持しながら、４００ｋｇの粒状活性炭（株式会社クラレ、ＧＷ－Ｈ３２／６０）に通液して非重合カテキン、及びカフェインを除去した。この通過液（活性炭処理後の液）を減圧濃縮し、重合カテキンを含有する烏龍茶濃縮液（濃縮液Ａ、Ｂｒｉｘ １１）約９００ｋｇを得た。当該濃縮液Ａを重合カテキン精製物として、以降の検討に使用した。 [Example 1] Production of tea-based beverage (1)
(1-1) Production of purified polymerized catechins By treating 600 kg of oolong tea leaves with 7800 kg of sodium bicarbonate solution prepared by adding 0.15% by weight of sodium bicarbonate to warm water (95 ° C.), About 7000 kg of oolong tea leaf extract was obtained. The extract was passed through 400 kg of granular activated carbon (Kuraray Co., Ltd., GW-H32 / 60) while maintaining the liquid temperature at 60 to 65 ° C. to remove non-polymerized catechin and caffeine. This passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of oolong tea concentrated liquid (concentrated liquid A, Brix 11) containing polymerized catechins. The concentrated solution A was used as a polymerized catechin purified product for the subsequent studies.
（１－１）重合カテキン精製物の製造
温水（９５℃）に０．１５重量％の重曹を添加することによって調製された７８００ｋｇの重曹液を用いて、６００ｋｇの烏龍茶葉を処理することによって、烏龍茶葉の抽出液約７０００ｋｇを得た。この抽出液を、その液温を６０～６５℃に保持しながら、４００ｋｇの粒状活性炭（株式会社クラレ、ＧＷ－Ｈ３２／６０）に通液して非重合カテキン、及びカフェインを除去した。この通過液（活性炭処理後の液）を減圧濃縮し、重合カテキンを含有する烏龍茶濃縮液（濃縮液Ａ、Ｂｒｉｘ １１）約９００ｋｇを得た。当該濃縮液Ａを重合カテキン精製物として、以降の検討に使用した。 [Example 1] Production of tea-based beverage (1)
(1-1) Production of purified polymerized catechins By treating 600 kg of oolong tea leaves with 7800 kg of sodium bicarbonate solution prepared by adding 0.15% by weight of sodium bicarbonate to warm water (95 ° C.), About 7000 kg of oolong tea leaf extract was obtained. The extract was passed through 400 kg of granular activated carbon (Kuraray Co., Ltd., GW-H32 / 60) while maintaining the liquid temperature at 60 to 65 ° C. to remove non-polymerized catechin and caffeine. This passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of oolong tea concentrated liquid (concentrated liquid A, Brix 11) containing polymerized catechins. The concentrated solution A was used as a polymerized catechin purified product for the subsequent studies.
得られた濃縮液Ａをフィルター（０．４５μｍ）でろ過し、重合カテキン、非重合カテキン、及びカフェインの濃度を、ＨＰＬＣを用いて測定した。ＨＰＬＣの分析条件を以下に示す。重合カテキンの同定は、テアフラビンと溶出時間（約２５分）が一致するピークを重合カテキンに対応するピークと判断することによって行った。重合カテキンの定量は、対応するピーク面積に基づいて、ＯＨＢＦ－Ｂを用いて作成した検量線から算出することによって行った。また、非重合カテキンの定量は、各種カテキンの試薬（栗田リサーチセンター製）、カフェインの定量にはカフェインの試薬（和光純薬工業株式会社製）を標準物質として行った。その結果、重量基準として重合カテキン１２０００ｐｐｍ、非重合カテキン８００ｐｐｍ、カフェイン２０ｐｐｍであった。
The obtained concentrated liquid A was filtered through a filter (0.45 μm), and the concentrations of polymerized catechin, non-polymerized catechin, and caffeine were measured using HPLC. The analysis conditions of HPLC are shown below. The identification of the polymerized catechin was performed by judging the peak corresponding to theaflavin and the elution time (about 25 minutes) as the peak corresponding to the polymerized catechin. Quantification of the polymerized catechin was performed by calculating from a calibration curve prepared using OHBF-B based on the corresponding peak area. Non-polymerized catechins were determined using various catechin reagents (Kurita Research Center) and caffeine as caffeine reagents (Wako Pure Chemical Industries, Ltd.) as standard substances. As a result, it was 12,000 ppm of polymerized catechin, 800 ppm of non-polymerized catechin, and 20 ppm of caffeine as weight standards.
ＨＰＬＣの分析条件
・移動相： Ａ 水：アセトニトリル：トリフルオロ酢酸＝９００：１００：０．５
Ｂ 水：アセトニトリル：トリフルオロ酢酸＝２００：８００：０．５
・流速： １．０ｍＬ／ｍｉn
・カラム温度： ４０℃
・グラジエント条件： 分析開始から５分 Ｂ液０％
５分から１１分 Ｂ液０→８％
１１分から２１分 Ｂ液８→１０％
２１分から２２分 Ｂ液１０→１００％
２２分から３０分 Ｂ液１００％保持
３０分から３１分 Ｂ液０％
・検出： Ａ２８０ｎｍ。 HPLC analysis conditions / mobile phase: A Water: acetonitrile: trifluoroacetic acid = 900: 100: 0.5
B Water: acetonitrile: trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0 mL / min
-Column temperature: 40 ° C
・ Gradient condition: 5 minutes from the start of analysis B solution 0%
5 to 11 minutes B solution 0 → 8%
11 minutes to 21 minutes B liquid 8 → 10%
21 minutes to 22 minutes B liquid 10 → 100%
22 minutes to 30 minutes B liquid 100% retention 30 minutes to 31 minutes B liquid 0%
-Detection: A280nm.
・移動相： Ａ 水：アセトニトリル：トリフルオロ酢酸＝９００：１００：０．５
Ｂ 水：アセトニトリル：トリフルオロ酢酸＝２００：８００：０．５
・流速： １．０ｍＬ／ｍｉn
・カラム温度： ４０℃
・グラジエント条件： 分析開始から５分 Ｂ液０％
５分から１１分 Ｂ液０→８％
１１分から２１分 Ｂ液８→１０％
２１分から２２分 Ｂ液１０→１００％
２２分から３０分 Ｂ液１００％保持
３０分から３１分 Ｂ液０％
・検出： Ａ２８０ｎｍ。 HPLC analysis conditions / mobile phase: A Water: acetonitrile: trifluoroacetic acid = 900: 100: 0.5
B Water: acetonitrile: trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0 mL / min
-Column temperature: 40 ° C
・ Gradient condition: 5 minutes from the start of analysis B solution 0%
5 to 11 minutes B solution 0 → 8%
11 minutes to 21 minutes B liquid 8 → 10%
21 minutes to 22 minutes B liquid 10 → 100%
22 minutes to 30 minutes B liquid 100% retention 30 minutes to 31 minutes B liquid 0%
-Detection: A280nm.
（１－２）烏龍茶飲料の製造
低発酵の茶葉を用意し、３０倍量の水（９０℃）で４分間抽出して、抽出液１を得た。当該抽出液１と、上記（１－１）で得た重合カテキンの精製物（濃縮液Ａ）を、抽出液１：濃縮液Ａ＝８４０：１の割合で混合させた。混合液に酸化防止剤（アスコルビン酸）を添加し、ｐＨ調整剤（重層）でｐＨを６．１に調整した。これを烏龍茶飲料とした（本発明品１）。 (1-2) Production of Oolong Tea Beverage Low fermented tea leaves were prepared and extracted with 30 times the amount of water (90 ° C.) for 4 minutes to obtain Extract 1. The extract 1 and the purified polymer catechin obtained in (1-1) (concentrate A) were mixed in a ratio of extract 1: concentrate A = 840: 1. An antioxidant (ascorbic acid) was added to the mixed solution, and the pH was adjusted to 6.1 with a pH adjuster (multilayer). This was oolong tea beverage (Invention product 1).
低発酵の茶葉を用意し、３０倍量の水（９０℃）で４分間抽出して、抽出液１を得た。当該抽出液１と、上記（１－１）で得た重合カテキンの精製物（濃縮液Ａ）を、抽出液１：濃縮液Ａ＝８４０：１の割合で混合させた。混合液に酸化防止剤（アスコルビン酸）を添加し、ｐＨ調整剤（重層）でｐＨを６．１に調整した。これを烏龍茶飲料とした（本発明品１）。 (1-2) Production of Oolong Tea Beverage Low fermented tea leaves were prepared and extracted with 30 times the amount of water (90 ° C.) for 4 minutes to obtain Extract 1. The extract 1 and the purified polymer catechin obtained in (1-1) (concentrate A) were mixed in a ratio of extract 1: concentrate A = 840: 1. An antioxidant (ascorbic acid) was added to the mixed solution, and the pH was adjusted to 6.1 with a pH adjuster (multilayer). This was oolong tea beverage (Invention product 1).
この烏龍茶飲料（本発明品１）に水を添加して、３／４倍希釈した本発明品２、１／２倍希釈した本発明品３、１／４倍希釈した本発明品４を調製した。これら本発明品１～４のそれぞれに、カフェイン（精製品）を０～２００ｐｐｍで添加した後、１３７℃で４０秒加熱殺菌を行った。加熱殺菌後、５００ｍＬ容ＰＥＴボトルに充填して、容器詰茶系飲料を得た。得られた茶系飲料について、上記（１－１）と同様にして、非重合カテキン、重合カテキン、及びカフェインの濃度を測定した。
Water was added to this oolong tea beverage (present invention product 1) to prepare present product 2 diluted 3/4, present product 3 diluted 1/2 times, and present product 4 diluted 1/4 times. did. Caffeine (refined product) was added to each of these products 1 to 4 at 0 to 200 ppm, and then sterilized by heating at 137 ° C. for 40 seconds. After heat sterilization, it was filled in a 500 mL PET bottle to obtain a container-packed tea beverage. With respect to the obtained tea beverage, the concentrations of non-polymerized catechin, polymerized catechin and caffeine were measured in the same manner as in (1-1) above.
（１－３）評価
本発明品１～４にカフェインを添加することによって調製したカフェイン濃度の異なるそれぞれ７種類の飲料について、専門パネラー４名による官能評価を実施した。茶飲料としての飲み応え、苦味の強さ、及び後味のキレについて、○：ある、△：ややある、×：ない、で評価した。評価結果を次のように配点し、○：１点、△：０．５点、×：０点として合計点を算出した。 (1-3) Evaluation A sensory evaluation was conducted by four specialist panelists on seven types of beverages with different caffeine concentrations prepared by adding caffeine to the products 1 to 4 of the present invention. About the drink response as a tea drink, the bitterness intensity, and the sharpness of aftertaste, it evaluated with (circle): Yes, (triangle | delta): Somewhat, X: No. The evaluation results were scored as follows, and the total score was calculated as O: 1 point, Δ: 0.5 point, and X: 0 point.
本発明品１～４にカフェインを添加することによって調製したカフェイン濃度の異なるそれぞれ７種類の飲料について、専門パネラー４名による官能評価を実施した。茶飲料としての飲み応え、苦味の強さ、及び後味のキレについて、○：ある、△：ややある、×：ない、で評価した。評価結果を次のように配点し、○：１点、△：０．５点、×：０点として合計点を算出した。 (1-3) Evaluation A sensory evaluation was conducted by four specialist panelists on seven types of beverages with different caffeine concentrations prepared by adding caffeine to the products 1 to 4 of the present invention. About the drink response as a tea drink, the bitterness intensity, and the sharpness of aftertaste, it evaluated with (circle): Yes, (triangle | delta): Somewhat, X: No. The evaluation results were scored as follows, and the total score was calculated as O: 1 point, Δ: 0.5 point, and X: 0 point.
表１～４に、本発明品１～４についての成分分析値及び官能評価結果を示す。非重合カテキンと重合カテキンの総量（（Ａ）＋（Ｂ））が飲料１００ｍＬ当たり５０ｍｇ以下の茶系飲料において、カフェイン（Ｃ）を飲料１００ｍＬ当たり６．５～２９ｍｇ、好ましくは９～２６ｍｇに調整することにより、苦味を発現させることなく、飲み応えが付与されることが示された。また、（Ａ１）エステル型カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインが、（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３、好ましくは０．５～１．０となるように調整された茶系飲料は、コクとキレのバランスがよく、極めて飲用性の高い飲料であった。
Tables 1 to 4 show component analysis values and sensory evaluation results for the products 1 to 4 of the present invention. In tea-based beverages in which the total amount of non-polymerized catechin and polymerized catechin ((A) + (B)) is 50 mg or less per 100 mL of beverage, caffeine (C) is 6.5 to 29 mg, preferably 9 to 26 mg, per 100 mL of beverage. By adjusting, it was shown that drinking response is imparted without causing bitterness. Further, (A1) ester type catechin, (B) polymerized catechin, and (C) caffeine are (C) / ((A1) + (B)) = 0.5 to 1.3, preferably 0.5 The tea-based beverage adjusted to ˜1.0 had a good balance between richness and sharpness and was extremely drinkable.
［実施例２］ 茶系飲料の製造（２）
実施例１の（１－１）で得られた重合カテキンの精製物（濃縮液Ａ）及び実施例１の（１－２）で得られた抽出液１（烏龍茶の抽出液）を任意の割合で混合し、非重合カテキン、重合カテキン、及びカフェイン含量の異なる烏龍茶飲料を製造した。これらを実施例１と同様に加熱殺菌した後、５００ｍＬ容ＰＥＴボトルに充填し、成分分析及び官能評価を行った。 [Example 2] Production of tea-based beverage (2)
Purified polymer catechin obtained in (1-1) of Example 1 (concentrated liquid A) and extract 1 (extracted oolong tea) obtained in (1-2) of Example 1 in an arbitrary ratio Were mixed to prepare non-polymerized catechins, polymerized catechins, and oolong tea beverages having different caffeine contents. These were heat sterilized in the same manner as in Example 1 and then filled into 500 mL PET bottles for component analysis and sensory evaluation.
実施例１の（１－１）で得られた重合カテキンの精製物（濃縮液Ａ）及び実施例１の（１－２）で得られた抽出液１（烏龍茶の抽出液）を任意の割合で混合し、非重合カテキン、重合カテキン、及びカフェイン含量の異なる烏龍茶飲料を製造した。これらを実施例１と同様に加熱殺菌した後、５００ｍＬ容ＰＥＴボトルに充填し、成分分析及び官能評価を行った。 [Example 2] Production of tea-based beverage (2)
Purified polymer catechin obtained in (1-1) of Example 1 (concentrated liquid A) and extract 1 (extracted oolong tea) obtained in (1-2) of Example 1 in an arbitrary ratio Were mixed to prepare non-polymerized catechins, polymerized catechins, and oolong tea beverages having different caffeine contents. These were heat sterilized in the same manner as in Example 1 and then filled into 500 mL PET bottles for component analysis and sensory evaluation.
結果を表５に示す。本発明品５－１、５－２、及び５－８が飲用性が高く、特に本発明品５－１及び５－２の飲料がゴクゴク飲めるきわめて高い飲用性を有すると評価された。
The results are shown in Table 5. The inventive products 5-1, 5-2, and 5-8 were highly drinkable, and in particular, the beverages of the inventive products 5-1 and 5-2 were evaluated to have extremely high drinkability that can be drunk.
［実施例３］ 茶系飲料の製造（３）
（３－１）烏龍茶飲料の製造
低発酵の茶葉として黄金桂を４５重量％以上含む混合茶葉を３０倍量の水（９０℃）で４分間処理することにより抽出液２を得た。当該抽出液２と、実施例（１－１）で得た重合カテキンの精製物（濃縮液Ａ）を、抽出液２：濃縮液Ａ＝８４０：１の割合で混合させた。混合液に酸化防止剤（アスコルビン酸）を添加し、ｐＨ調整剤（重層）でｐＨを６．１に調整した。これを烏龍茶飲料とした（本発明品６）。 [Example 3] Production of tea-based beverage (3)
(3-1) Production of Oolong Tea Drink Extract 2 was obtained by treating mixed tea leaves containing 45% by weight or more of golden katsura as low-fermented tea leaves with 30 times the amount of water (90 ° C.) for 4 minutes. The extract 2 and the purified polymer catechin obtained in Example (1-1) (concentrate A) were mixed at a ratio of extract 2: concentrate A = 840: 1. An antioxidant (ascorbic acid) was added to the mixed solution, and the pH was adjusted to 6.1 with a pH adjuster (multilayer). This was oolong tea beverage (Invention product 6).
（３－１）烏龍茶飲料の製造
低発酵の茶葉として黄金桂を４５重量％以上含む混合茶葉を３０倍量の水（９０℃）で４分間処理することにより抽出液２を得た。当該抽出液２と、実施例（１－１）で得た重合カテキンの精製物（濃縮液Ａ）を、抽出液２：濃縮液Ａ＝８４０：１の割合で混合させた。混合液に酸化防止剤（アスコルビン酸）を添加し、ｐＨ調整剤（重層）でｐＨを６．１に調整した。これを烏龍茶飲料とした（本発明品６）。 [Example 3] Production of tea-based beverage (3)
(3-1) Production of Oolong Tea Drink Extract 2 was obtained by treating mixed tea leaves containing 45% by weight or more of golden katsura as low-fermented tea leaves with 30 times the amount of water (90 ° C.) for 4 minutes. The extract 2 and the purified polymer catechin obtained in Example (1-1) (concentrate A) were mixed at a ratio of extract 2: concentrate A = 840: 1. An antioxidant (ascorbic acid) was added to the mixed solution, and the pH was adjusted to 6.1 with a pH adjuster (multilayer). This was oolong tea beverage (Invention product 6).
また、濃縮液Ａを添加せず、抽出液２のみでｐＨを６．１に調整した茶飲料を製造し、対照品とした。
In addition, a tea beverage was prepared by adjusting the pH to 6.1 only with the extract 2 without adding the concentrate A, and used as a control.
（３－２）官能評価
専門パネラー４名により、対照品と本発明品６について官能評価を行ったところ、パネラー全員が本発明品６は、苦かどが丸くなっており、飲用性の高い烏龍茶飲料であると評価した。なお、本発明品６の成分分析を行ったところ、非重合カテキン２００ｐｐｍ、重合カテキン９５ｐｐｍ、カフェイン１１５ｐｐｍであった。 (3-2) Sensory Evaluation When four specialist panelists conducted sensory evaluation on the control product and the product 6 of the present invention, all the panelists showed that the product 6 of the present invention had a rounded bitterness and was highly drinkable. Rated as a beverage. In addition, when component analysis of the product 6 of the present invention was performed, it was 200 ppm of non-polymerized catechin, 95 ppm of polymerized catechin, and 115 ppm of caffeine.
専門パネラー４名により、対照品と本発明品６について官能評価を行ったところ、パネラー全員が本発明品６は、苦かどが丸くなっており、飲用性の高い烏龍茶飲料であると評価した。なお、本発明品６の成分分析を行ったところ、非重合カテキン２００ｐｐｍ、重合カテキン９５ｐｐｍ、カフェイン１１５ｐｐｍであった。 (3-2) Sensory Evaluation When four specialist panelists conducted sensory evaluation on the control product and the product 6 of the present invention, all the panelists showed that the product 6 of the present invention had a rounded bitterness and was highly drinkable. Rated as a beverage. In addition, when component analysis of the product 6 of the present invention was performed, it was 200 ppm of non-polymerized catechin, 95 ppm of polymerized catechin, and 115 ppm of caffeine.
Claims (7)
- （Ａ）非重合カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインを含有し、それらの１００ｍＬ当たりの含量が
（イ）（Ａ）＋（Ｂ）＝１０～５０ｍｇ
（ロ）（Ｃ）＝６．５～２９ｍｇ
であり、（Ａ）非重合カテキンが（Ａ１）エステル型カテキンを含み、（Ａ１）エステル型カテキン、（Ｂ）重合カテキン、及び（Ｃ）カフェインの量比が、
（ハ）（Ｃ）／（（Ａ１）＋（Ｂ））＝０．５～１．３
である茶系飲料。 It contains (A) non-polymerized catechin, (B) polymerized catechin, and (C) caffeine, and the content per 100 mL is (i) (A) + (B) = 10 to 50 mg
(B) (C) = 6.5-29 mg
And (A) the non-polymerized catechin includes (A1) an ester-type catechin, and (A1) the ester-type catechin, (B) the polymerized catechin, and (C) the amount ratio of caffeine is
(C) (C) / ((A1) + (B)) = 0.5 to 1.3
Is a tea-based beverage. - （Ｂ）重合カテキンの含量が、１００ｍＬ当たり５～２０ｍｇである、請求項１に記載の茶系飲料。 The tea-based beverage according to claim 1, wherein the content of (B) polymerized catechin is 5 to 20 mg per 100 mL.
- （Ａ）非重合カテキンが発酵度の低い茶葉に由来する、請求項１又は２に記載の茶系飲料。 (A) The tea-based beverage according to claim 1 or 2, wherein the non-polymerized catechin is derived from tea leaves having a low degree of fermentation.
- 発酵度の低い茶葉が黄金桂である、請求項３に記載の茶系飲料。 The tea-based beverage according to claim 3, wherein the tea leaves having a low degree of fermentation are golden katsura.
- 発酵度の低い茶葉から抽出液を得る工程、
半発酵茶又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液及び前記重合カテキンの精製物を混合する工程、
を含む、茶系飲料の製造方法。 A process of obtaining an extract from tea leaves with a low degree of fermentation,
A step of obtaining a purified product of polymerized catechin from the extract of semi-fermented tea or fermented tea leaves,
Mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
A method for producing a tea-based beverage. - 発酵度の低い茶葉の全部又は一部が黄金系である、請求項５に記載の製造方法。 The production method according to claim 5, wherein all or part of the tea leaves having a low degree of fermentation are golden.
- 発酵度の低い茶葉から抽出液を得る工程、
半発酵茶又は発酵茶葉の抽出液から重合カテキンの精製物を得る工程、
発酵度の低い茶葉から得られる前記抽出液と前記重合カテキンの精製物を混合する工程、
を含む、請求項１～４のいずれか１項に記載の茶系飲料の製造方法。 A process of obtaining an extract from tea leaves with a low degree of fermentation,
A step of obtaining a purified product of polymerized catechin from the extract of semi-fermented tea or fermented tea leaves,
A step of mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
The method for producing a tea-based beverage according to any one of claims 1 to 4, comprising
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201180043634.XA CN103096726B (en) | 2010-07-12 | 2011-06-17 | Tea beverage and process for producing same |
| HK13111704.9A HK1184335A1 (en) | 2010-07-12 | 2013-10-17 | Tea beverage and process for producing same |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-158339 | 2010-07-12 | ||
| JP2010158332A JP5676166B2 (en) | 2010-07-12 | 2010-07-12 | Tea beverage |
| JP2010158339A JP2012019708A (en) | 2010-07-12 | 2010-07-12 | Process for producing semi-fermented tea beverage |
| JP2010-158332 | 2010-07-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012008267A1 true WO2012008267A1 (en) | 2012-01-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2011/063908 WO2012008267A1 (en) | 2010-07-12 | 2011-06-17 | Tea beverage and process for producing same |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN103096726B (en) |
| HK (1) | HK1184335A1 (en) |
| TW (1) | TWI528902B (en) |
| WO (1) | WO2012008267A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104768387A (en) * | 2012-10-01 | 2015-07-08 | 三得利食品饮料株式会社 | Powdered tea beverage |
| JP2016158520A (en) * | 2015-02-27 | 2016-09-05 | ポッカサッポロフード＆ビバレッジ株式会社 | Packed oolong tea beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007068465A (en) * | 2005-09-07 | 2007-03-22 | Kao Corp | Bottled oolong tea beverage |
| JP2009065877A (en) * | 2007-09-11 | 2009-04-02 | Suntory Ltd | Canned drink containing polymerized catechin |
-
2011
- 2011-06-17 WO PCT/JP2011/063908 patent/WO2012008267A1/en active Application Filing
- 2011-06-17 CN CN201180043634.XA patent/CN103096726B/en active Active
- 2011-07-04 TW TW100123507A patent/TWI528902B/en not_active IP Right Cessation
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2013
- 2013-10-17 HK HK13111704.9A patent/HK1184335A1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007068465A (en) * | 2005-09-07 | 2007-03-22 | Kao Corp | Bottled oolong tea beverage |
| JP2009065877A (en) * | 2007-09-11 | 2009-04-02 | Suntory Ltd | Canned drink containing polymerized catechin |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104768387A (en) * | 2012-10-01 | 2015-07-08 | 三得利食品饮料株式会社 | Powdered tea beverage |
| CN104768387B (en) * | 2012-10-01 | 2017-06-06 | 三得利食品饮料株式会社 | Powder tea beverage |
| JP2016158520A (en) * | 2015-02-27 | 2016-09-05 | ポッカサッポロフード＆ビバレッジ株式会社 | Packed oolong tea beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201216861A (en) | 2012-05-01 |
| CN103096726A (en) | 2013-05-08 |
| TWI528902B (en) | 2016-04-11 |
| CN103096726B (en) | 2015-05-13 |
| HK1184335A1 (en) | 2014-01-24 |
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