WO2018012197A1 - Thé instantané en poudre - Google Patents

Thé instantané en poudre Download PDF

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Publication number
WO2018012197A1
WO2018012197A1 PCT/JP2017/022339 JP2017022339W WO2018012197A1 WO 2018012197 A1 WO2018012197 A1 WO 2018012197A1 JP 2017022339 W JP2017022339 W JP 2017022339W WO 2018012197 A1 WO2018012197 A1 WO 2018012197A1
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Prior art keywords
mass
component
tea
less
preferable
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PCT/JP2017/022339
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English (en)
Japanese (ja)
Inventor
祐一 霜田
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花王株式会社
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Publication of WO2018012197A1 publication Critical patent/WO2018012197A1/fr

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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
    • 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
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea

Definitions

  • the present invention relates to instant powdered tea.
  • tea beverage is instant powdered tea that can be drunk easily by simply pouring hot water into a cup or the like without using a teapot or teapot.
  • a purified product of a green tea extract obtained by purifying a green tea extract in a mixed solution having a mass ratio of ethanol and water of 99/1 to 75/25 is 0.5 to 20.0% by mass and hydroxycarboxylic acid or its lactone or their salt 0.01 to 10.0% by mass are blended, and the content of non-polymer catechins is 0.5 to 15.0% by mass.
  • Patent Document 1 tea polyphenol, catechins and strictinin are contained, and 70% by weight or more of catechins are epi-catechins, thereby containing tea polyphenols at a high concentration.
  • Patent Document 2 instant powdered tea that is excellent in tea's original flavor, taste and taste, and has both taste and functionality, green tea extract, antioxidant, powdered tea and potassium.
  • Patent Document 1 JP 2009-72188 (Patent Document 2) JP 2008-306980 (Patent Document 3) JP 2009-219411
  • the present invention comprises the following components (a) to (c) and (e); (A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass (B) lipids, (C) containing ascorbic acid and a salt thereof, and (e) gallic acid, and the mass ratio [(e) / (b)] of component (b) to component (e) is 0.05 to 2.5 There is an instant powdered tea.
  • the present invention relates to an instant powdered tea that hardly changes in physical properties even when kept warm for a long time in a state reduced by pouring hot water or the like.
  • the inventor of the present invention contains a specific polyphenol, lipid, gallic acid and ascorbic acid or a salt thereof, and makes an instant powder tea in which the amount of polyphenol and the mass ratio of lipid to gallic acid are controlled within a specific range.
  • the present inventors have found that the above problems can be solved.
  • the instant powdered tea of the present invention contains one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof as component (a).
  • flavonols include myricetin, quercetin, and kaempferol.
  • flavanones include hesperetin and naligenin.
  • flavanols include non-polymer catechins and polymers thereof, and examples of non-polymer catechins include polymer catechins such as procyanidins.
  • non-polymer catechins means non-gallate compounds such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a collective term for gallate bodies, and the content of non-polymer catechins is defined based on the total amount of the above eight types. In addition, non-polymer catechins should just contain at least 1 type in said 8 types.
  • the sugar adduct means a glucoside bond of sugar to flavonol, flavanone or flavanol which is an aglycone.
  • the glucoside bond may be O-glycoside or C-glycoside, and is not particularly limited.
  • the sugars that bind to the glucoside are not uniform depending on the type of aglycone.
  • sugars such as glucose, galactose, rhamnose, xylose, arabinose, apiose, etc., lutinose, neohesperidose, sofolose, sambubiose, laminaribiose
  • sugars trisaccharides such as gentiotriose, glucosyl rutinose, glucosyl neohesperidose, and mixtures thereof.
  • sugar addition products include those in which sugar is added to aglycone as described above, and those in which sugar is further added to the sugar addition product, and may be a mixture thereof.
  • a known method can be employed for the reaction for adding a sugar, and examples thereof include a method in which a flavonol sugar adduct is glucosylated by the action of a glycosyltransferase in the presence of a sugar compound.
  • a specific operation method for example, International Publication No. 2006/070883 can be referred to.
  • flavonol sugar adduct examples include those obtained by adding a sugar to an aglycone such as kaempferol, quercetin or myricetin, for example, isoquercitrin, rutin, quercitrin and the like. Further, isoquercitrin, rutin, quercitrin to which saccharide is further added, for example, isoquercitrin sugar adduct, rutin sugar adduct, quercitrin sugar adduct, and the like can also be mentioned.
  • an aglycone such as kaempferol, quercetin or myricetin
  • isoquercitrin, rutin, quercitrin to which saccharide is further added for example, isoquercitrin sugar adduct, rutin sugar adduct, quercitrin sugar adduct, and the like can also be mentioned.
  • the isoquercitrin sugar adduct is, for example, a compound in which one or more glucoses are ⁇ -1,4 bonded to a glucose residue of isoquercitrin, and the number of glucose bonds is preferably 1 to 15, and preferably 1 to 10 Is more preferable, and 1 to 7 is still more preferable.
  • Specific examples of the flavanone sugar adduct include those obtained by adding a sugar to an aglycone such as hesperetin or naligenin, such as hesperidin and naringin.
  • hesperidin and naringin further added with a sugar for example, hesperidin sugar adduct, naringin sugar adduct and the like can be mentioned.
  • the hesperidin sugar adduct is, for example, a compound in which one or more glucoses are ⁇ -1,4 bonded to a rutinose residue of hesperidin, and the number of glucose bonds is preferably 1 to 10, more preferably 1 to 5. Is more preferable.
  • specific examples of flavanol sugar adducts include compounds described in JP-A-6-40883.
  • isoquercitrin, isoquercitrin sugar adduct, hesperidin, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins and one or more selected from polymerized catechins, preferably isoquercitrin, isoquercitrin sugar adduct, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechin 1 type or 2 types or more selected from are more preferable, and non-polymer catechins are still more preferable.
  • the content of the component (a) in the instant powdered tea of the present invention is 5 to 15% by mass, but the polyphenol concentration is increased, the physiological effect, and when kept warm for a long time in a state of pouring and reducing hot water. Is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 12% by mass or more, and preferably 14.5% by mass or less, and 14% by mass. The following is preferable, and 13.5 mass% or less is preferable.
  • the content range of component (a) is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, and still more preferably 12 to 13% in the instant powdered tea of the present invention. 0.5% by mass.
  • the content of component (a) can be measured by a method suitable for the type of instant powdered tea or the type of polyphenol.
  • flavonol and its sugar adduct, flavanone and its sugar adduct Can be measured by high performance liquid chromatography
  • flavanols can be measured by iron tartrate method or high performance liquid chromatography. Specifically, it can be measured by the method described in Examples below.
  • the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
  • the content of the component (a 1 ) in the instant powdered tea of the present invention is increased in concentration of non-polymer catechins, physiological From the viewpoints of effects and suppression of changes in physical properties (change in pH over time) when kept for a long time in a reduced state by pouring hot water or the like, 5% by mass or more is preferable, 6% by mass or more is more preferable, and 7% by mass. The above is further preferable, 10.3% by mass or more is more preferable, 15% by mass or less is preferable, 13.5% by mass or less is more preferable, 12% by mass or less is further preferable, and 11% by mass or less is more preferable. .
  • the content range of the component (a 1 ) is preferably 5 to 15% by mass, more preferably 6 to 13.5% by mass, and further preferably 7 to 3% by mass in the instant powder tea of the present invention.
  • the content is 12% by mass, and more preferably 10.3 to 11% by mass.
  • the content of the component (a 1) is capable of measuring by a method suitable for the type of instant tea powder, for example, can be measured by high performance liquid chromatography. Specifically, it can be measured by the method described in Examples below.
  • the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
  • the instant powder tea of the present invention has a proportion of gallate body in the non-polymer catechins such as flavor, physiological effect, and hot water.
  • a proportion of gallate body in the non-polymer catechins such as flavor, physiological effect, and hot water.
  • 54 mass% or less is still more preferable, 52 mass% or less is still more preferable, 10 mass% or more is preferable, 20 mass% or more is more preferable, 30 mass% or more is further more preferable, 40 mass% or more is still more preferable. 45 mass% or more is still more preferable, and 46.3 mass% or more is still more preferable.
  • the range of the gallate body ratio is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and still more preferably 40 to 54% by mass. More preferably, it is 45 to 54% by mass, and still more preferably 46.3 to 52% by mass.
  • the “gallate body ratio” refers to the mass ratio of the four gallate bodies to the eight non-polymer catechins.
  • the instant powder tea of the present invention contains lipid as component (b).
  • lipid refers to what is measured by the method described in the examples below.
  • neutral lipids such as monoglycerides, diglycerides, triglycerides, sterols and sterol esters, phosphadyl Phospholipids such as choline, phosphadylglycerol, phosphadylethanolamine, phosphazilinositol, glycolipids such as monogalaxyl diglyceride, digalactyl diglyceride, fatty acids such as palmitic acid, linoleic acid, linolenic acid, wax esters, carotenoids, etc.
  • the lipid may be derived from a blended component or newly added.
  • the content of the component (b) in the instant powdered tea of the present invention is 0.25% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time after pouring hot water or the like into a reduced state.
  • the above is preferable, 0.3% by mass or more is more preferable, 0.4% by mass or more is further preferable, 1% by mass or less is preferable, 0.9% by mass or less is more preferable, and 0.8% by mass or less is more preferable.
  • 0.7 mass% or less is more preferable.
  • the range of the content of component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.9% by mass, and still more preferably in the instant powder tea of the present invention.
  • the analysis of the component (b) can be performed by, for example, an analysis method suitable for the state of the measurement sample among the commonly known measurement methods. For example, the method described in the examples below Can be mentioned.
  • the mass ratio [(b) / (a)] of the component (a) and the component (b) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, 0.02 or more is preferable, 0.024 or more is more preferable, 0.032 or more is more preferable, 0.1 or less is preferable, 0.09 or less is more preferable, and 0 0.08 or less is more preferable, 0.06 or less is more preferable, and 0.042 or less is even more preferable.
  • the range of the mass ratio [(b) / (a)] is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, and further preferably 0.02 to 0. 0.08, more preferably 0.024 to 0.06, and still more preferably 0.032 to 0.042.
  • the mass ratio [(b) / (a 1 )] of the component (a 1 ) and the component (b) in the instant powdered tea of the present invention is a physical property when kept warm for a long time in a state reduced by pouring hot water or the like.
  • 0.02 or more is preferable, 0.022 or more is more preferable, 0.036 or more is more preferable, 0.2 or less is preferable, and 0.15 or less is more preferable 0.1 or less is more preferable, 0.08 or less is more preferable, and 0.07 or less is even more preferable.
  • the range of the mass ratio [(b) / (a 1 )] is preferably 0.02 to 0.2, more preferably 0.022 to 0.15, still more preferably 0.036 to 0.1, even more preferably 0.036 to 0.08, and even more preferably 0.036 to 0.07.
  • the instant powder tea of this invention contains ascorbic acid or its salt as a component (c).
  • Component (c) may be L-form, D-form or racemate, but L-form is preferred.
  • the content of the component (c) in the instant powdered tea of the present invention is 0.01% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when heated for a long time in a state reduced by pouring hot water or the like. The above is preferable, 0.05% by mass or more is more preferable, 0.1% by mass or more is more preferable, 1.7% by mass or less is preferable, 1% by mass or less is more preferable, and 0.5% by mass or less is further more preferable. preferable.
  • the content range of the component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.00% in the instant powder tea of the present invention. 1 to 0.5% by mass.
  • a component (c) is a salt form
  • content of a component (c) be the value converted into the amount of free acids.
  • the content of component (c) can be analyzed by a generally known ascorbic acid analysis method.
  • the mass ratio [(c) / (b)] of the component (b) and the component (c) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, it is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more, and preferably 3 or less, more preferably 1 or less, and 0.44 or less. Further preferred.
  • the range of the mass ratio [(c) / (b)] is preferably 0.01 to 3, more preferably 0.1 to 1, and further preferably 0.2 to 0.44. .
  • the instant powdered tea of the present invention can contain dextrin as component (d).
  • dextrin refers to a compound containing a monosaccharide in addition to a polymer compound in which various sugars are polymerized by glycosidic bonds.
  • the glycosidic bond may be linked in a chain, cyclically bonded, or a mixture thereof.
  • sugar bonding method include 1,4-bond, ⁇ -1,6 bond, ⁇ -1,2 bond, ⁇ -1,3 bond, ⁇ -1,4 bond, ⁇ -1,6 bond, and the like. However, only a single coupling method or two or more coupling methods may be used.
  • Component (d) has a dextrose equivalent (DE) of preferably 1 or more, more preferably 2 or more, further preferably 10 or more, preferably 40 or less, more preferably 35 or less, from the viewpoint of reducing the difference in turbidity. 30 or less is more preferable.
  • DE dextrose equivalent
  • the range of DE is preferably 1 to 40, more preferably 2 to 35, and still more preferably 10 to 30.
  • the dextrose equivalent (DE) can be measured by an analysis method suitable for the state of the measurement sample among the commonly known methods for measuring carbon dioxide. Specifically, it can be measured by the method described in Examples below.
  • the content of the component (d) in the instant powdered tea of the present invention is 30% by mass or more from the viewpoint of suppressing changes in physical properties (time-dependent change in pH) when kept warm for a long time after pouring hot water or the like into a reduced state.
  • 40% by mass or more is more preferable, 50% by mass or more is more preferable, 60% by mass or more is particularly preferable, 90% by mass or less is preferable, 80% by mass or less is more preferable, and 75% by mass or less is more preferable. 70 mass% or less is especially preferable.
  • the content range of the component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, and still more preferably 50 to 75% by mass in the instant powder tea of the present invention.
  • the analysis of the component (d) can be performed by, for example, an analysis method suitable for the state of the measurement sample among the commonly known measurement methods. For example, the method described in the examples below Can be mentioned.
  • the mass ratio [(d) / (b)] of the component (b) and the component (d) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of pH change over time, 50 or more is preferable, 70 or more is preferable, 100 or more is more preferable, 128 or more is more preferable, 300 or less is preferable, 270 or less is more preferable, and 230 or less is more preferable. 170 or less is even more preferable.
  • the range of the mass ratio [(d) / (b)] is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230, and still more preferably 128 to 170. It is.
  • the instant powdered tea of the present invention contains gallic acid as the component (e).
  • the component (e) is mainly derived from the blending components, but may be newly added.
  • the content of the component (e) in the instant powdered tea of the present invention is 0.03% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time after pouring hot water or the like into a reduced state.
  • the above is preferable, 0.05% by mass or more is more preferable, 0.1% by mass or more is further preferable, and 0.59% by mass or less is preferable.
  • the range of the content of the component (e) is preferably 0.03 to 0.59% by mass, more preferably 0.05 to 0.59% by mass in the instant powder tea of the present invention. More preferably, the content is 0.1 to 0.59% by mass.
  • content of a component (e) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the gallic acid normally known.
  • the analysis can be performed by a liquid chromatography method, and specifically, the analysis can be performed by the method described in the examples described later.
  • impurities may be removed from the sample, as appropriate, and processing may be performed as necessary.
  • the mass ratio [(e) / (b)] of the component (b) and the component (e) in the instant powder tea of the present invention is 0.05 to 2.5, but is reduced by pouring hot water or the like Is preferably 0.06 or more, more preferably 0.08 or more, still more preferably 0.1 or more, and preferably 2.3 or less from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time. 1.8 or less is more preferable, and 1.2 or less is still more preferable.
  • the range of the mass ratio [(e) / (b)] is preferably 0.06 to 2.3, more preferably 0.08 to 1.8, and still more preferably 0.1 to 1. .2.
  • the mass ratio [(e) / (c)] of the component (c) and the component (e) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, 0.05 or more is preferable, 0.5 or more is more preferable, 0.7 or more is more preferable, 10 or less is preferable, 6 or less is more preferable, and 4 or less is more preferable. .
  • the range of the mass ratio [(e) / (c)] is preferably 0.05 to 10, more preferably 0.5 to 6, and further preferably 0.7 to 4.
  • the instant powder tea of the present invention can contain caffeine as the component (f).
  • the component (f) is mainly derived from the blending components, but may be newly added.
  • the content of the component (f) in the instant powdered tea of the present invention is 0.01% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when heated for a long time in a state reduced by pouring hot water or the like.
  • the above is preferable, 0.1% by mass or more is more preferable, 0.5% by mass or more is further preferable, 1% by mass or more is further preferable, 2.2% by mass or less is preferable, and 2% by mass or less is more preferable.
  • 1.6 mass% or less is still more preferable, and 1.2 mass% or less is still more preferable.
  • the range of the content of component (f) is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2% by mass, and still more preferably in the instant powder tea of the present invention. Is 0.5 to 1.6% by mass, more preferably 1 to 1.2% by mass.
  • content of a component (f) can be measured by the analysis method suitable for the condition of the measurement sample among the analysis methods of caffeine normally known.
  • the analysis can be performed by a liquid chromatography method, and specifically, the analysis can be performed by the method described in the examples described later.
  • impurities may be removed from the sample, as appropriate, and processing may be performed as necessary.
  • the mass ratio [(f) / (b)] of the component (f) and the component (b) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppressing (change in pH over time), 0.1 or more is preferable, 0.5 or more is more preferable, 0.7 or more is more preferable, 1 or more is more preferable, 8 or less is preferable, and 4 or less is more 2.5 or less is more preferable.
  • the range of the mass ratio [(f) / (b)] is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 0.7 to 4, More preferably, it is 1 to 2.5.
  • the instant powdered tea of the present invention includes, as desired, sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, quality stabilizers and the like.
  • One or more additives can be blended.
  • the instant powdered tea of the present invention has a solid content in the powdered tea of preferably 90% by mass or more, more preferably 94% by mass or more, and still more preferably 95% by mass or more from the viewpoint of antiseptic / antibacterial and handling.
  • the upper limit of the amount of solid content in powdered tea is not specifically limited.
  • the “solid content in powdered tea” refers to a residue obtained by drying powdered tea in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.
  • the instant powdered tea of the present invention can be diluted with water by 30 to 150 times and stored in a heat insulating container such as a thermos bottle and can be drunk while opening and closing the container lid.
  • the water is not particularly limited as long as it is drinkable, and examples thereof include tap water and natural water.
  • a bottle is packed in a container, and when drinking, one cup is measured with a spoon or the like.
  • a cup type containing one cup, or one cup It can be a small package or the like.
  • those which are divided and packaged for each cup are preferable, and examples include stick-wrapped ones and pillow-wrapped ones.
  • the subdivision packaging can be packaged with a packaging material made of an aluminum deposited film or the like.
  • the inside of the container and the packaging material may be filled with nitrogen gas, and the packaging material is preferably low in oxygen permeability in terms of quality maintenance.
  • the volume of the cup is preferably 180 to 320 mL, and the inner volume of the small package can be appropriately set so as to match the cup volume.
  • the method for producing instant powder tea of the present invention is not particularly limited, and it is sufficient to mix components (a) to (c) and (e), and a plant extract containing component (a) is used as component (a). You can also. In this case, you may use a commercially available polyphenol formulation instead of a plant extract. Moreover, when granulating, it can be manufactured by a normal granulation method.
  • the component (a), particularly the component (a 1 ) is abundantly contained in, for example, tea leaves.
  • tea leaves include the genus Camellia, for example, C. sinensis var. Sinensis (including Yabuta species), C. sinensis var. Assamica, and tea leaves (Camellia sinensis) selected from hybrids thereof.
  • Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method.
  • non-fermented tea include green tea such as sencha,nadoha, mochi tea, kettle tea, stem tea, stick tea, and bud tea.
  • Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like.
  • One or more tea leaves can be used, but among them, green tea is preferable from the viewpoint of polyphenol content.
  • an extraction method well-known methods, such as stirring extraction and column extraction, are employable.
  • Commercially available products may be used as the green tea extract, and examples include “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, “Sunphenon” manufactured by Taiyo Kagaku, and the like.
  • purification method examples include the methods described in JP-A No. 2004-147508, JP-A No. 2004-149416, JP-A No. 2007-282568, and the like.
  • each content of the components (a), (b), (e) and (f) in the instant powdered tea, and their quantitative ratio for example, the surface of the tea leaf is brought into contact with hot water, After extracting tea leaves with water and solid-liquid separation, a tea extract subjected to tannase treatment can be used if necessary.
  • a tea extract subjected to tannase treatment can be used if necessary.
  • component (a) of tea extract each content of (b), (e) and (f), and their quantitative ratio can be controlled.
  • tannase treatment in this specification refers to bringing a tea extract into contact with an enzyme having tannase activity, and for treatment conditions, see, for example, JP-A-2004-321105. it can.
  • the tannase treatment the gallate form of non-polymer catechins in the tea extract is decomposed and gallic acid is liberated.
  • the present invention further discloses the following instant powder tea or method.
  • the following components (a) to (c) and (e); (A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass (B) lipids, (C) contains ascorbic acid or a salt thereof, and (e) gallic acid,
  • the mass ratio [(e) / (b)] of component (b) to component (e) is 0.05 to 2.5, Instant powder tea.
  • Component (a) is preferably selected from isoquercitrin, isoquercitrin sugar adduct, hesperidin, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechins 1 type or 2 types or more, more preferably selected from isoquercitrin, isoquercitrin sugar adduct, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechin
  • the instant powder tea according to the above ⁇ 1> or the suppression method according to the above ⁇ 2> hereinafter referred to as “instant powder tea or the suppression method”, which is one or two or more, more preferably non-polymer catechins.
  • Component (a) comprises (a 1 ) non-polymer catechins, and component (a 1 ) is preferably catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo Instant powder tea or the like according to ⁇ 3>, which is one or more selected from catechin gallate, more preferably all eight.
  • the content of component (a) is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 12% by mass or more, and preferably 14.5% by mass or less,
  • the content of the component (a) is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, and further preferably 12 to 13.5% by mass.
  • a component (a) is the component (a 1), the content of the component (a 1), is preferably 5 mass% or more, more preferably 6 wt% or more, more preferably 7 mass% or more More preferably 10.3% by mass or more, preferably 15% by mass or less, more preferably 13.5% by mass or less, still more preferably 12% by mass or less, and still more preferably Is 11% by mass or less, such as instant powder tea according to the above ⁇ 4>.
  • component (a) is a component (a 1)
  • the content of the component (a 1) is preferably 5 to 15 mass%, more preferably from 6 to 13.5 mass%, more preferably 7
  • the proportion of the gallate body in the component (a 1 ) is preferably 57% by mass or less, more preferably 56% by mass or less, still more preferably 55% by mass or less, and still more preferably 54% by mass or less.
  • the proportion of the gallate body in the component (a 1 ) is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and still more preferably 40%. -54% by mass, more preferably 45-54% by mass, and even more preferably 46.3-52% by mass, as defined in any one of the above ⁇ 4> and ⁇ 7> to ⁇ 9>
  • Component (b) is preferably one or more selected from neutral lipids, phospholipids, glycolipids, fatty acids, wax esters and carotenoids, more preferably monoglycerides, diglycerides, triglycerides, sterols, sterol esters Phosphazylcholine, phosphadylglycerol, phosphadylethanolamine, phosphazilinositol, monogalaxyl diglyceride, digalaxyl diglyceride, palmitic acid, linoleic acid, linolenic acid, wax ester and carotenoid
  • the instant powder tea according to any one of ⁇ 1> to ⁇ 10> above.
  • the content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and preferably 1% by mass.
  • the content of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.8% by mass, and still more preferably 0.4 to 0.7% by mass.
  • the content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and preferably 1% by mass.
  • ⁇ 1> to ⁇ 11> more preferably 0.9% by mass or less, further preferably 0.8% by mass or less, and still more preferably 0.7% by mass or less.
  • Instant powder tea etc. as described in any one.
  • the content of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.9% by mass, still more preferably 0.4 to 0.8% by mass.
  • the instant powder tea according to any one of ⁇ 1> to ⁇ 11> and ⁇ 14> more preferably 0.4 to 0.7% by mass.
  • the mass ratio [(b) / (a)] between component (a) and component (b) is preferably 0.02 or more, more preferably 0.024 or more, and even more preferably 0.032 or more.
  • the mass ratio [(b) / (a)] of component (a) to component (b) is preferably 0.02 to 0.1, more preferably 0.024 to 0.06,
  • the instant powder tea according to any one of ⁇ 1> to ⁇ 16> which is preferably 0.032 to 0.042.
  • the mass ratio [(b) / (a)] between component (a) and component (b) is preferably 0.02 or more, more preferably 0.024 or more, and even more preferably 0.032 or more. It is preferably 0.1 or less, more preferably 0.09 or less, still more preferably 0.08 or less, still more preferably 0.06 or less, and still more preferably 0.00.
  • the mass ratio [(b) / (a)] of component (a) to component (b) is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, Preferably, it is 0.02 to 0.08, more preferably 0.024 to 0.06, and still more preferably 0.032 to 0.042, ⁇ 1> to ⁇ 15> and ⁇ 18> instant powder tea according to any one of 18>.
  • the mass ratio [(b) / (a 1 )] of the component (a 1 ) and the component (b) is preferably 0.02 or more, more preferably 0.022 or more, and still more preferably 0.8. Any one of ⁇ 4> and ⁇ 7> to ⁇ 19>, which is 036 or more, preferably 0.1 or less, more preferably 0.08 or less, and still more preferably 0.07 or less.
  • the mass ratio [(b) / (a 1 )] of the component (a 1 ) and the component (b) is preferably 0.02 to 0.1, more preferably 0.022 to 0.08. More preferably, the instant powder tea according to any one of ⁇ 4> and ⁇ 7> to ⁇ 20>, which is 0.036 to 0.07.
  • the mass ratio [(b) / (a 1 )] of the component (a 1 ) and the component (b) is preferably 0.02 or more, more preferably 0.022 or more, and still more preferably 0.8.
  • 036 or more preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.1 or less, still more preferably 0.08 or less, and even more preferably.
  • the mass ratio [(b) / (a 1 )] of the component (a 1 ) and the component (b) is preferably 0.02 to 0.2, more preferably 0.022 to 0.15. More preferably, it is 0.036 to 0.1, still more preferably 0.036 to 0.08, and still more preferably 0.036 to 0.07, ⁇ 4>, ⁇ 7> ⁇ Instant powder tea according to any one of ⁇ 19> and ⁇ 22>.
  • the content of the component (c) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and preferably 1.7%.
  • the instant powdered tea according to any one of ⁇ 1> to ⁇ 24> which is not more than mass%, more preferably not more than 1 mass%, and still more preferably not more than 0.5 mass%.
  • component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.1 to 0.5% by mass, ⁇ 1 >
  • the mass ratio [(c) / (b)] of the component (b) and the component (c) is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more.
  • the instant powdered tea according to any one of ⁇ 1> to ⁇ 26> which is preferably 3 or less, more preferably 1 or less, and still more preferably 0.44 or less.
  • the mass ratio [(c) / (b)] of the component (b) to the component (c) is preferably 0.01 to 3, more preferably 0.1 to 1, and still more preferably 0.8.
  • ⁇ 29> The instant powder tea according to any one of ⁇ 1> to ⁇ 28>, which preferably further contains dextrin as the component (d).
  • ⁇ 30> The instant powder tea according to the above ⁇ 29>, wherein the dextrin is preferably a chain, a ring, or a mixture thereof.
  • the dextrose equivalent (DE) of component (d) is preferably 1 or more, more preferably 2 or more, still more preferably 10 or more, preferably 40 or less, more preferably 35 or less. More preferably, the instant powder tea according to ⁇ 29> or ⁇ 30>, which is 30 or less.
  • the content of the component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more,
  • the instant powder tea according to any one of ⁇ 29> to ⁇ 32> which is preferably 90% by mass or less, more preferably 80% by mass or less, and still more preferably 70% by mass or less.
  • the content of component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 70% by mass, and still more preferably 60 to 70% by mass.
  • the content of component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, and even more preferably 60% by mass or more, Any one of ⁇ 29> to ⁇ 32>, preferably 90% by mass or less, more preferably 80% by mass or less, further preferably 75% by mass or less, and still more preferably 70% by mass or less.
  • the content of the component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 75% by mass, and still more preferably 60 to 75% by mass.
  • the mass ratio [(d) / (b)] between the component (b) and the component (d) is preferably 50 or more, more preferably 100 or more, still more preferably 128 or more, preferably Instant powder tea or the like according to any one of ⁇ 29> to ⁇ 36>, which is 270 or less, more preferably 230 or less, and even more preferably 170 or less.
  • the mass ratio [(d) / (b)] of component (b) to component (d) is preferably 50 to 270, more preferably 100 to 230, and still more preferably 128 to 170.
  • Instant powder tea or the like according to any one of ⁇ 29> to ⁇ 37>.
  • the mass ratio [(d) / (b)] of component (b) to component (d) is preferably 50 or more, more preferably 70 or more, still more preferably 100 or more, and even more preferably.
  • any of the above ⁇ 29> to ⁇ 36> which is 128 or more, preferably 300 or less, more preferably 270 or less, further preferably 230 or less, and still more preferably 170 or less.
  • the mass ratio [(d) / (b)] of the component (b) to the component (d) is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230,
  • the content of component (e) is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and preferably 0.59%.
  • Instant powder tea etc. of the said ⁇ 41> which are the mass% or less.
  • the content of component (e) is preferably 0.03 to 0.59% by mass, more preferably 0.05 to 0.59% by mass, and still more preferably 0.1 to 0.59% by mass.
  • the mass ratio [(e) / (b)] of the component (b) and the component (e) is preferably 0.06 or more, more preferably 0.08 or more, and further preferably 0.1 or more.
  • the mass ratio [(e) / (b)] of the component (b) to the component (e) is preferably 0.06 to 2.3, more preferably 0.08 to 1.8,
  • the instant powder tea or the like according to any one of ⁇ 41> to ⁇ 44>, preferably 0.1 to 1.2.
  • the mass ratio [(e) / (c)] of component (c) to component (e) is preferably 0.05 or more, more preferably 0.5 or more, and even more preferably 1 or more.
  • the mass ratio [(e) / (c)] of component (c) to component (e) is preferably 0.05 to 10, more preferably 0.5 to 6, and still more preferably 1 to 4.
  • the instant powder tea according to any one of ⁇ 41> to ⁇ 46> which is 4.
  • the mass ratio [(e) / (c)] of the component (c) and the component (e) is preferably 0.05 or more, more preferably 0.5 or more, and further preferably 0.7 or more.
  • the mass ratio [(e) / (c)] of the component (c) to the component (e) is preferably 0.05 to 10, more preferably 0.5 to 6, and still more preferably 0.8.
  • ⁇ 50> The instant powder tea according to any one of ⁇ 1> to ⁇ 49>, which preferably contains caffeine as the component (f).
  • the content of the component (f) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.5% by mass or more, and still more preferably 1% by mass. % Or more, preferably 2.2% by mass or less, more preferably 2% by mass or less, still more preferably 1.6% by mass or less, and still more preferably 1.2% by mass or less.
  • the content of the component (f) is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2% by mass, and still more preferably 0.5 to 1.6% by mass. More preferably, the instant powder tea according to the above ⁇ 50> or ⁇ 51>, which is 1 to 1.2% by mass.
  • the mass ratio [(f) / (b)] between component (f) and component (b) is preferably 0.1 or more, more preferably 0.5 or more, and even more preferably 1 or more.
  • the mass ratio [(f) / (b)] of the component (f) to the component (b) is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 1 to Instant powder tea or the like according to any one of ⁇ 50> to ⁇ 53>, which is 2.5.
  • the mass ratio [(f) / (b)] of the component (f) and the component (b) is preferably 0.1 or more, more preferably 0.5 or more, and further preferably 0.7 or more. More preferably, it is 1 or more, preferably 8 or less, more preferably 4 or less, and further preferably 2.5 or less, any one of the above ⁇ 50> to ⁇ 52> Instant powder tea etc. as described in 1.
  • the mass ratio [(f) / (b)] of the component (f) to the component (b) is preferably 0.1 to 8, more preferably 0.5 to 4, and still more preferably 0.8.
  • one or more additives selected from sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters and quality stabilizers
  • ⁇ 58> The instant according to any one of ⁇ 1> to ⁇ 57>, wherein the solid content in the instant powdered tea is preferably 90% by mass or more, more preferably 94% by mass or more, and still more preferably 95% by mass or more. Powdered tea etc.
  • ⁇ 59> The instant powder tea or the like according to any one of ⁇ 1> to ⁇ 58>, which is preferably diluted 30 to 150 times.
  • a bottle is packed in a container, and when drinking, one cup is weighed with a spoon or the like, a cup type containing one cup, or a small package for each cup, ⁇ Instant powder tea or the like according to any one of 1> to ⁇ 59>.
  • ⁇ 61> The instant powder tea or the like according to ⁇ 60>, wherein the cup has a volume of preferably 180 to 320 mL.
  • an extract of tea leaves (Camellia sinensis) selected from C. sinensis var. Sinensis (including Yabutaki species), C. sinensis var. Assamica and hybrids thereof, more preferably non-fermented tea, semi-fermented tea and
  • the instant powder tea according to any one of ⁇ 1> to ⁇ 61>, wherein one or more extracts selected from fermented tea, more preferably a green tea extract is blended.
  • the mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid
  • the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid
  • the flow rate is 1 mL / min
  • the sample injection amount is 10 ⁇ L
  • the UV detector wavelength is The measurement was performed under the condition of 280 nm.
  • Caffeine and gallic acid were also analyzed under the same conditions.
  • the gradient conditions are as follows. Retention time conditions were set using standard reagents for non-polymerized catechins, gallic acid, and caffeine.
  • Concentration gradient condition (volume%) Time Liquid A concentration Liquid B concentration 0 min 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%
  • ii) 0.2 g of dried ethyl gallate was collected in a 200 mL volumetric flask and diluted with ion-exchanged water. (100 mg / 100 mL standard solution)
  • iii) Standard solutions of 5 mg / 100 mL, 10 mg / 100 mL, 20 mg / 100 mL, and 30 mg / 100 mL were prepared in a 100 mL volumetric flask using the standard solution of ii).
  • iv) 5 mL each of the standard solution of iii) was collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent was added, and the volume was increased with a phosphate buffer.
  • the content of the polymerized catechin is obtained by subtracting the analysis result obtained in “(1) Analysis of non-polymer catechins”.
  • Sample injection volume is 10 ⁇ L, and detection is quantified by absorbance at a wavelength of 283 nm.
  • a sample for analysis is prepared by the following procedure. 1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1) was added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution is subjected to high performance liquid chromatographic analysis. In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin and isoquercitrin in the sample solution and The sugar adduct is quantified.
  • the molar concentration of isoquercitrin and its sugar adduct in HPLC analysis of the sample solution was obtained from the calibration curve, and the content (mass%) was calculated from the molecular weight of each substance. Quantitative determination of ercitrin and its sugar adducts.
  • Lipid measurement was quantified by the "acid degradation method" described in the new food analysis method. Take 1 g of sample, mix with ethanol and hydrochloric acid, heat in a water bath at 80 ° C. for 30 minutes, cool and transfer the reaction product to a Majorian tube, mix with ethyl ether, cap. Mix well. Thereafter, petroleum ether was added, and the mixture was further shaken and then allowed to stand. The ether layer was collected, the solvent was distilled off by a rotary evaporator, and the sample after the distillation was dried at 105 ° C. for 1 hour. Thereafter, the mixture was allowed to cool with a silica gel desiccator and weighed to determine the mass of the lipid, and the content in the sample was calculated.
  • ⁇ pH (pH of reduced beverage after storage at 55 ° C. for 24 hours) ⁇ (pH of reduced beverage before storage)
  • the usage-amount of ion-exchange water was 120 as mass ratio of water / raw tea leaves.
  • the obtained green tea extract I was pressurized at a gauge pressure of 100 kPa and a temperature of 25 ° C. using a pencil-type module (manufactured by Asahi Kasei Chemicals Co., Ltd., pore diameter: 0.2 ⁇ m, material: polyvinylidene fluoride). Filtration gave green tea extract II (solid-liquid separation step).
  • the obtained green tea extract II was concentrated with an evaporator (concentration step) and then dried with a spray dryer to obtain a powdered green tea extract composition A (drying step).
  • Production Example 2 Production of Green Tea Extraction Composition B
  • the green tea extract I obtained in the extraction process is placed in a stainless steel container, and ion-exchanged water is added thereto to adjust the solids concentration to 3% by mass.
  • tannase KT-05 manufactured by Kikkoman
  • the enzyme reaction was terminated after 10 minutes.
  • the stainless steel container containing the enzyme reaction solution was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity to obtain a green tea extract I ′ (enzyme treatment step). Except for this, a powdery green tea extraction composition B was obtained in the same manner as in Example 1.
  • Production Example 3 Manufacture of green tea extract composition C
  • the enzyme reaction time of the enzyme treatment was changed to 12 minutes, and the solid-liquid separation process was not performed under pressure filtration, but instead was centrifuged at 5500 rpm for 2 minutes. Obtained a green tea extraction composition C in the same manner as in Production Example 1.
  • Production Example 4 Production of Green Tea Extract Composition D
  • a green tea extract composition D was obtained in the same manner as in Production Example 1 except that the solid-liquid separation step was omitted.
  • Production Example 5 Production of Green Tea Extract Composition E
  • the picked fresh tea leaves were treated with CTC (Crush, Tear, Curl) and dried to obtain dry tea leaves (CTC treatment process).
  • the dried tea leaves were stirred and extracted with ion exchange water at 78 ° C. for 10 minutes, and then filtered through a wire mesh to obtain a green tea extract (extraction process).
  • the usage-amount of ion-exchange water was 120 as mass ratio of water / raw tea leaves.
  • the obtained green tea extract was filtered under pressure at a gauge pressure of 100 kPa and a temperature of 25 ° C.
  • a green tea extract III was obtained (solid-liquid separation step). 50 g of Fujioligo # 450P (manufactured by Nippon Shokuhin Kako Co., Ltd.) and 2 g of sodium ascorbate are added to 1000 g of the obtained green tea extract III (tea solid content is 4.4% by mass), mixed and dissolved, and an evaporator. (Concentration step) and then dried with a spray dryer to obtain a powdered green tea extract composition E (drying step).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne un thé instantané en poudre qui comprend les composants (a) à (c) et (e) suivants : (a) 5 à 15% en masse d'une ou plusieurs sortes de polyphénol choisies parmi un flavonol, une flavanone, un flavanol et des produits sucrés de ceux-ci ; (b) une graisse ; (c) un acide ascorbique ou un sel de celui-ci ; et (e) un acide gallique. Le rapport massique [（ｅ）／（ｂ）] entre le composant (b) et le composant (e) est compris entre 0,05 et 2,5.
PCT/JP2017/022339 2016-07-15 2017-06-16 Thé instantané en poudre WO2018012197A1 (fr)

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WO2018012196A1 (fr) * 2016-07-15 2018-01-18 花王株式会社 Thé instantané en poudre
JP2020182399A (ja) * 2019-05-07 2020-11-12 日研フード株式会社 緑茶エキス及びその製造方法、これを用いた緑茶エキスパウダーとインスタント緑茶の製造方法

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