WO2018211690A1

WO2018211690A1 - Tea beverage

Info

Publication number: WO2018211690A1
Application number: PCT/JP2017/018851
Authority: WO
Inventors: 小林　由典; 裕子内田; 祐一霜田
Original assignee: 花王株式会社
Priority date: 2017-05-19
Filing date: 2017-05-19
Publication date: 2018-11-22
Also published as: JP6289773B1; JPWO2018211690A1

Abstract

A tea beverage containing the following components (A) and (B): (A) 13-200 ppb (by mass) of vanillin and (B) at least one selected from hesperidin and hesperidin sugar adducts, the mass ratio [(B)/(A)] of component (A) and component (B) being 1000-200,000.

Description

Tea drink

The present invention relates to a tea beverage.

Hesperidin is a kind of flavonoid contained in citrus fruits, and has been reported to have physiological effects such as strengthening of capillaries, prevention of bleeding, and degradation of blood neutral fat. In recent years, paying attention to the physiologically active function of hesperidin, tea beverages containing hesperidin have been proposed (Patent Documents 1 and 2). And in patent document 2, it is reported that the odor peculiar to hesperidin can be removed by heat-processing hesperidin aqueous solution.

On the other hand, vanillin is a main component of vanilla fragrance, and is generally used as a flavor for imparting a sweet fragrance specific to ice cream, chocolate, candy, cake, liqueur and the like in the field of food and drink.

(Patent Document 1) Japanese Unexamined Patent Application Publication No. 2009-55905 (Patent Document 2) Japanese Unexamined Patent Application Publication No. 2017-12069

The present invention includes the following components (A) and (B):
(A) vanillin 13-200 mass ppb, and (B) at least one selected from hesperidin and hesperidin sugar adduct, and the mass ratio of component (A) to component (B) [(B) / ( A)] is 1000 to 200,000.

Detailed Description of the Invention

The present inventor examined the flavor of a tea beverage containing at least one selected from hesperidin and hesperidin sugar adduct (hereinafter also referred to as “hesperidin etc.”). It has an alkaline taste and is inferior to ordinary tea beverages, and therefore, it has been found to be an obstacle to daily drinking. Here, “alkaline taste” in this specification refers to “a sensation caused in the mouth by a substance typified by sodium hydrogencarbonate” defined in JIS Z 8144: 2004.
The present invention relates to a tea beverage having a mature taste that reduces the slimy feeling and alkaline taste derived from at least one selected from hesperidin and hesperidin sugar adducts.

The inventor unexpectedly includes a tea beverage containing hesperidin and the like by containing a specific amount of vanillin known as a sweet scent component and controlling the quantitative ratio of hesperidin and vanillin within a specific range. It has been found that a tea beverage having not only a slimy feeling derived from hesperidin and the like and a reduced alkaline taste but also a mature taste can be obtained. Furthermore, it has been found that when a certain amount of a specific aldehyde is present together with vanillin, a slimy feeling and an alkaline taste are further reduced, while a matured taste is enhanced and a sharp aftertaste tea beverage is obtained. As used herein, “round-ripened taste” refers to the rich and fragrant flavor of brewed brewed tea, and “kurazu-cha” refers to the storage of new tea picked in spring at low temperature. Aged tea. Further, in this specification, “aftertaste” refers to “feeling remaining in the mouth” described in JIS Z 8144: 2004, and “good aftertaste sharpness” refers to a feeling that the aftertaste quickly disappears.

According to the present invention, it is possible to provide a tea beverage that not only reduces the slimy feeling derived from hesperidin and the like, but also reduces the alkaline taste, and also has the matured feeling that aged brewed tea has.

As used herein, the term “tea beverage” refers to tea leaves of the genus Camellia, for example, tea leaves selected from C. sinensis. Var. Sinensis (including Yabuta species), C. sinensis. Var. Assamica, and hybrids thereof ( A beverage containing Camellia sinensis) as a raw material. The tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one or more kinds can be used. In addition, the tea varieties and collection times of tea leaves are not particularly limited, and the tea leaves may be subjected to a burning process.
Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, 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.

In addition, beverages containing grains or leaves other than Camellia as raw materials are also included in the tea beverage of the present invention. Examples of grains include barley, wheat, pigeons, rye, buckwheat, and bare wheat; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp, peas, peanuts, peas, mungbeans, etc. Beans; minor grains such as buckwheat, corn, white sesame, black sesame, persimmon, persimmon, persimmon, and kinuwa. In addition, as leaves other than the Camellia genus, for example, ginkgo leaves, bamboo leaves, loquat leaves, mulberry leaves, wolfberry leaves, bamboo leaves, komatsuna, rooibos, kumazasa, dokudami, amacha eel, honeysuckle, primrose, Kakidooshi, Kawaraketsumei, Gymnema sylvestre, twilight tea (walnut family), persimmon tea (rose family), kidachi aloe and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary can also be used. One or two or more raw materials such as leaves and grains other than Camellia can be used.

Examples of the types of tea beverages according to the present invention include green tea beverages, semi-fermented tea beverages, fermented tea beverages, roasted tea beverages, and blended tea beverages. Among these, green tea drinks are preferable because the effects of the present invention can be easily enjoyed. Here, in this specification, the “blend tea beverage” refers to a beverage using a plurality of tea ingredients.

The tea beverage of the present invention contains vanillin as the component (A).
The origin of vanillin is not particularly limited as long as it is commonly used in the field of food and drink. For example, it may be extracted from vanilla beans, chemically synthesized, commercially available, or derived from raw materials. Examples of commercially available vanillin include vanillin (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade).

The content of the component (A) in the tea beverage of the present invention is 13 to 200 mass ppb, but from the viewpoint of slimy feeling, reduction of alkalinity, and enhancement of ripeness, it is preferably 14 mass ppb or more, and 17 mass ppb or more. More preferably, 20 mass ppb or more is further preferred, 22 mass ppb or more is particularly preferred, and from the viewpoint of enhancing ripeness, 180 mass ppb or less is preferred, 150 mass ppb or less is more preferred, 100 mass ppb or less is more preferred, 80 mass ppb or less is especially preferable, and 60 mass ppb or less is still more preferable. The content range of the component (A) is preferably 14 to 180 mass ppb, more preferably 17 to 150 mass ppb, still more preferably 20 to 100 mass ppb in the tea beverage of the present invention. More preferably, it is 20 to 80 mass ppb, and further preferably 22 to 60 mass ppb. In addition, content of a component (A) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, GC / MS method. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, 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 tea beverage of the present invention contains at least one selected from hesperidin and hesperidin sugar adduct as the component (B).
Here, in this specification, “hesperidin” is a glycoside in which hesperetin is aglycone and a sugar is bound to this, and “hesperidin sugar adduct” is a glucose residue in the rutinose unit of this hesperidin. A compound in which one or more glucoses are α-1,4 linked. The hesperidin sugar adduct includes monoglucoside hesperidin in which one glucose is added to hesperidin and one in which one or more glucose is further added to the monoglucoside hesperidin, and may be a mixture thereof. The number (n) of glucose added per mole of hesperidin is preferably 1 to 20, more preferably 1 to 10, still more preferably 1 to 5, still more preferably 1 to 3, and still more preferably 1.

The hesperidin sugar adduct can be obtained by a known method such as a method of allowing glycosyltransferase to act on hesperidin in the presence of a glucose source (sugar donor). Examples of the glucose source include starch partial hydrolysates such as amylose, dextrin, cyclodextrin and maltooligosaccharide, liquefied starch, gelatinized starch and the like. As the glycosyltransferase, for example, α-glycosidase (EC マル 3.2.1.20), cyclomaltodextrin glucanotransferase (EC 2.4.1.19), α-amylase (EC 3.2.1.1) and the like are appropriately selected according to the glucose source. Can be used. For the specific production method, for example, the description in Japanese Patent No. 3060227 can be referred to. As the component (A), commercially available products may be used, and examples thereof include hesperidin S, αG hesperidin H, αG hesperidin PA-T and the like.

The tea beverage of the present invention contains component (B) at a specific quantitative ratio with respect to component (A). Specifically, the mass ratio [(B) / (A)] of the component (A) to the component (B) is 1,000 to 200,000. However, from the viewpoints of reducing the feeling of slimness and alkalinity, and enhancing the ripeness, 2000 The above is preferable, 4000 or more is more preferable, 6000 or more is further preferable, 6800 or more is more preferable, and 170000 or less is preferable, 140000 or less is more preferable, 120,000 or less is further preferable, 90000 or less is further preferable, and 70000 or less is preferable. More preferably, it is more preferably 45,000 or less, and particularly preferably 18000 or less. The range of the mass ratio [(B) / (A)] is preferably 2000 to 170000, more preferably 4000 to 140000, still more preferably 6000 to 120,000, and even more preferably 6800 to 90000. More preferably, it is 6800 to 70000, still more preferably 6800 to 45000, and still more preferably 6800 to 18000. In addition, the mass of a component (B) here is a monoglucoside hesperidin conversion value. Here, “monoglucoside hesperidin converted value” in this specification means the amount of monoglucoside hesperidin contained in tea beverage, assuming that hesperidin and hesperidin sugar adduct in tea beverage are all monoglucoside hesperidin. To do.

The content of the component (B) in the tea beverage of the present invention is preferably 100 ppm by mass or more, more preferably 180 ppm by mass or more from the viewpoint of sliminess, reduction of alkalinity, and enhancement of ripeness as a monoglucoside hesperidin conversion value. Preferably, 250 mass ppm or more is more preferable, 300 mass ppm or more is more preferable, 5000 mass ppm or less is preferable, 4000 mass ppm or less is more preferable, 3500 mass ppm or less is further preferable, and 2800 mass ppm or less is more preferable. 1300 mass ppm or less is still more preferred, and 800 mass ppm or less is even more preferred. The range of the content of the component (B) is preferably 100 to 5000 ppm by mass, more preferably 180 to 4000 ppm by mass, in terms of monoglucoside hesperidin, in the tea beverage of the present invention. The amount is preferably 250 to 3500 ppm by mass, more preferably 300 to 2800 ppm by mass, still more preferably 300 to 1300 ppm by mass, and even more preferably 300 to 800 ppm by mass. In addition, content of a component (B) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, a high performance liquid chromatograph method. For example, the method described in the below-mentioned Example is mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, 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 tea beverage of the present invention can contain non-polymer catechins as the component (C).
As used herein, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate. In the present invention, at least one of the above eight types may be contained, but all eight types are preferably contained.

The content of the component (C) in the tea beverage of the present invention is preferably 200 mass ppm or more, more preferably 300 mass ppm or more, and more preferably 400 mass ppm or more, from the viewpoints of physiological effects, slimy feeling and alkaline taste reduction. More preferably, 600 mass ppm or more is particularly preferable, and from the viewpoint of enhancing ripeness, 8000 mass ppm or less is preferable, 5000 mass ppm or less is more preferable, 3000 mass ppm or less is further preferable, and 1900 mass ppm or less is more preferable, 1400 mass ppm or less is still more preferred, and 900 mass ppm or less is even more preferred. The content range of the component (C) is preferably 200 to 8000 ppm by mass, more preferably 300 to 5000 ppm by mass, and still more preferably 400 to 3000 ppm by mass in the tea beverage of the present invention. More preferably, it is 600 to 1900 mass ppm, still more preferably 600 to 1400 mass ppm, and still more preferably 600 to 900 mass ppm. The content of component (C) is defined on the basis of the total amount of the above eight types, and is an analysis method suitable for the state of the measurement sample among the commonly known analysis methods, for example, high-performance liquid chromatography. Can be measured. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, 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 tea beverage of the present invention may further contain one or two kinds selected from (D ¹ ) 2-methylbutanal and (D ² ) 3-methylbutanal as component (D). In addition, the component (D) may be derived from a blending component or newly added.
The content of the component (D) in the tea beverage of the present invention is preferably 10 mass ppb or more, more preferably 15 mass ppb or more, still more preferably 20 mass ppb or more, and a mature taste from the viewpoint of enhancing the aftertaste sharpness. And from the viewpoint of enhancing the sharpness of the aftertaste, it is preferably 100 mass ppb or less, more preferably 80 mass ppb or less, still more preferably 70 mass ppb or less, still more preferably 60 mass ppm or less, and even more preferably 50 mass ppb or less. . The content range of the component (D) is preferably 10 to 100 mass ppb, more preferably 15 to 80 mass ppb, still more preferably 20 to 70 mass ppb in the tea beverage of the present invention. More preferably, it is 20 to 60 mass ppb, and still more preferably 20 to 50 mass ppb. The content of component (D) is defined based on the total amount of (D ¹ ) 2-methylbutanal and (D ² ) 3-methylbutanal, and is a measurement sample among the commonly known analytical methods. It can be measured by an analysis method suitable for the present situation, for example, the GC / MS method. Specifically, the methods described in the examples described later can be mentioned. In addition, in order to adapt to the detection range of the device at the time of measurement, 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.

Further, the total content of the component (A) and the component (D) in the tea beverage of the present invention is preferably 20 mass ppb or more, more preferably 30 mass ppb or more, from the viewpoint of enhancing the sharpness of the aftertaste, 35 The mass is more preferably ppb or more, particularly preferably 40 mass ppb or more, and is preferably 200 mass ppb or less, more preferably 150 mass ppb or less, and even more preferably 110 mass ppb or less, from the viewpoint of enhancing the ripening and aftertaste sharpness. 100 mass ppb or less is further preferred, 80 mass ppb or less is more preferred, and 70 mass ppb or less is even more preferred. The range of the total content of the component (A) and the component (D) is preferably 20 to 200 mass ppb, more preferably 30 to 150 mass ppb in the tea beverage of the present invention. The amount is preferably 35 to 110 mass ppb, more preferably 40 to 100 mass ppb, still more preferably 40 to 80 mass ppb, and still more preferably 40 to 70 mass ppb.

Furthermore, the mass ratio [(D) / (A)] of the component (A) and the component (D) in the tea beverage of the present invention is preferably 0.1 or more from the viewpoint of enhancing the sharpness of the aftertaste. 15 or more is more preferable, 0.2 or more is still more preferable, 0.3 or more is more preferable, 0.5 or more is more preferable, 0.7 or more is more preferable, 1 or more is still more preferable, and ripeness From the viewpoint of enhancing the sharpness of the aftertaste, it is preferably 5 or less, more preferably 4 or less, still more preferably 3 or less, still more preferably 2.5 or less, and even more preferably 2 or less. The range of the mass ratio [(D) / (A)] is preferably 0.1 to 5, more preferably 0.15 to 4, still more preferably 0.2 to 3, More preferably, it is 0.3 to 3, particularly preferably 0.5 to 3, even more preferably 0.7 to 2.5, and still more preferably 1 to 2.

Furthermore, the tea beverage of the present invention is within the range not impairing the object of the present invention, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, One or more additives such as nectar extract and quality stabilizer can be contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

The pH (20 ° C.) of the tea beverage of the present invention is preferably 4.8 or higher, more preferably 5.1 or higher, further preferably 5.3 or higher, from the viewpoint of enhancing the mature taste and reducing the feeling of sliminess. 5 or less is preferable, 6.3 or less is more preferable, and 6.1 or less is still more preferable. The pH range is preferably 4.8 to 6.5, more preferably 5.1 to 6.3, and still more preferably 5.3 to 6.1. The pH is measured by measuring about 100 mL of tea beverage in a 300 mL beaker and adjusting the temperature to 20 ° C.

The Brix (20 ° C.) of the tea beverage of the present invention is preferably 0.1 or more, more preferably 0.12 or more, still more preferably 0.15 or more, further preferably 0.2 or more, from the viewpoint of enhancing ripeness. 0.25 or more is still more preferred, 0.3 or more is particularly preferred, 2 or less is preferred, 1.8 or less is more preferred, 1.6 or less is more preferred, 1.4 or less is still more preferred. 3 or less is more preferred, and 1 or less is even more preferred. The range of Brix is preferably 0.1 to 2, more preferably 0.12 to 1.8, still more preferably 0.15 to 1.6, and further preferably 0.2 to 1.4, more preferably 0.2 to 1.3, even more preferably 0.25 to 1.3, and even more preferably 0.3 to 1. Here, “Brix” in the present specification is a value measured using a refractometer for sugar, and is a value corresponding to a mass percentage of an aqueous sucrose solution at 20 ° C. Further, it means the soluble solid content concentration calculated from the refractive index of the sample with reference to the refractive index of the aqueous sucrose solution at 20 ° C. Specifically, it can be measured by the method described in Examples below.

The form of the tea beverage of the present invention is not particularly limited, and may take the form of a concentrated liquid tea beverage, a powdered tea beverage, a packaged tea beverage, or the like. In the case of concentrated liquid tea beverages and powdered tea beverages, when the reduced beverage is prepared so that the non-polymer catechins concentration is the optimum concentration, the content of the component (A) in the reduced beverage, and The mass ratio [(B) / (A)] only needs to satisfy predetermined requirements. The container is not particularly limited as long as it is a normal packaging container. For example, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. Can be mentioned.

The tea beverage of the present invention may be heat sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the Food Sanitation Law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of the container of the packaged tea beverage, for example, when the container can be heated and sterilized after filling the container, such as a metal can and a bottle. In that case, retort sterilization or post-fill sterilization (pasting) can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to. In general, a heat-sterilized tea beverage generally has a low tea aroma, but if it is a tea beverage of the present invention, a rich roasted incense of tea is felt even if heat-sterilized.

The tea beverage of the present invention can be produced by an appropriate method. For example, 13 to 200 mass ppb of component (A) and component (B) with respect to tea extract containing Camellia tea leaves as tea ingredients Can be prepared so that the mass ratio [(B) / (A)] of the two becomes 1000 to 200000. In the present invention, the order of blending the components (A) and (B) is not particularly limited as long as the components (A) and (B) coexist in the tea beverage at a predetermined quantitative ratio.

The tea extract can be produced by subjecting tea materials containing Camellia genus tea leaves to known extraction methods, but when using multiple tea materials, they can be extracted separately or mixed and extracted. May be. Examples of the extraction method include stirring extraction, column extraction, drip extraction, and the like. The extraction conditions can be appropriately selected depending on the extraction method.
After the extraction, the tea raw material and the tea extract can be separated by known solid-liquid separation means such as filtration, centrifugation, membrane treatment and the like. The tea extract thus obtained may be used as it is or after being dried and concentrated.

1. Analysis of vanillin A 10 mL sample was taken in a GC headspace vial (20 mL) and 3 g sodium chloride was added. The stirring bar was put in the vial and sealed up, and the components were adsorbed on SPME fibers (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurement was performed. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
Column: TC-WAX (30m (length), 0.25mm (inner diameter), 0.25μm (film thickness))
Column temperature: 40 ° C. (3 min) → 20 ° C./min→250° C.
・ Column pressure: Constant flow rate mode (31kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 260 ° C
・ Injection method: Splitless ・ Detector: MS
-Ion source temperature: 230 ° C
・ Ionization method: EI (70eV)
・ Scan range: SCAN
・ Gain: 1729V

The purchased reagent was dissolved in ethanol and serially diluted to prepare a standard. A sample with a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. The peak area of ions at m / z 151 was used for quantification.

2. Analysis of hesperidin and its sugar adduct Hesperidin and its sugar adduct were analyzed using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corp.), and a packed column for liquid chromatography using an octadecyl group (L-column TM ODS). 4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute, Inc.), and measured by a gradient method at a column temperature of 35 ° C. The mobile phase C solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the D 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 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Mobile phase C Mobile phase D
0.0 minutes 97% 3%
5.0 minutes 97% 3%
37.0 minutes 80% 20%
43.0 minutes 80% 20%
48.0 minutes 0% 100%
53.0 minutes 0% 100%
53.1 minutes 97% 3%
63.0 minutes 97% 3%

Sample injection volume is 10 μL, and detection is quantified by absorbance at a wavelength of 283 nm.

3. Analysis of non-polymer catechins Using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corp.), a sample dissolved and diluted with pure water is used to prepare a packed column for an octadecyl group-introduced liquid chromatograph (L-column TM ODS, 4 .6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute), and measured by a gradient method at a column temperature of 35 ° C. 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 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

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%

4.2 Analysis of 2-methylbutanal and 3-methylbutanal A 10 mL sample was taken into a GC headspace vial (20 mL) and 3 g sodium chloride was added. The stirring bar was put in the vial and sealed up, and the components were adsorbed on SPME fibers (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurement was performed. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
Column: HP-1 (30 m (length), 0.25 mm (inner diameter), 1.0 μm (film thickness))
Column temperature: 35 ° C (3 min) → 5 ° C / min → 80 ° C → 20 ° C / min → 300 ° C
・ Column pressure: Constant flow rate mode (49kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 250 ° C
・ Injection method: Splitless ・ Detector: MS
-Ion source temperature: 230 ° C
・ Ionization method: EI (70eV)
・ Scanning range: m / z 10 to 500
・ Gain: 1682V

A sample was prepared by dissolving the purchased reagent in acetone and serially diluting it. A sample with a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. For determination, the peak area of ions of m / z 44 for 3-methylbutanal and m / z 57 for 2-methylbutanal was used.

5). Measurement of pH 100 mL of a tea beverage was weighed into a 300 mL beaker and measured by adjusting the temperature to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.).

6). Measurement of Brix Brix of a tea beverage at 20 ° C. was measured using a sugar content meter (Atago RX-5000, manufactured by Atago).

7). Sensory evaluation Three expert panels conducted a sensory test on the “feel of slimy”, “alkaline taste”, “ripe taste” and “crisp of aftertaste” of each packaged tea beverage. In the sensory test, each packaged tea beverage was evaluated according to the following evaluation criteria, and then the final score was determined through consultation.

(1) Evaluation criteria for slimy feeling The slimy feeling of the packaged tea beverage of Example 3 was rated 5 and the slimy feeling of the packaged tea beverage of Comparative Example 1 was rated 1, and was evaluated according to the following five stages.
1: Feels slimy very strongly 2: Feels slimy 3: Feels slimy 4: Feels slightly slimy 5: Does not feel slimy

(2) Evaluation Criteria for Alkali Taste The alkaline taste of the packaged tea beverage of Example 3 was rated 5 and the alkaline taste of the packaged tea beverage of Comparative Example 1 was rated 1, and was evaluated according to the following five stages.
1: Feel the alkalinity very strongly 2: Feel the alkalinity strongly 3: Feel the alkalinity 4: Feel a little alkalinity 5: Do not feel the alkalinity

(3) Evaluation Criteria for Ripeness The ripeness of the canned tea beverage of Example 3 was rated as 5, and the ripeness of the canned tea beverage of Comparative Example 1 was rated as 1, which was evaluated according to the following five stages.
1: I do not feel ripeness 2: I do not feel much ripeness 3: I do not feel a little ripeness 4: I feel ripeness 5: I strongly feel ripeness

(4) Evaluation Criteria of Aftertaste Clearness The aftertaste cleanliness of the containerized tea beverage of Example 24 was rated 5 and the aftertaste cleanliness of the containerized tea beverage of Example 6 was rated 3, which was evaluated according to the following five stages. .
1: I do not feel the sharpness of the aftertaste 2: I do not feel the sharpness of the aftertaste 3: I do not feel the sharpness of the aftertaste 4: I feel the sharpness of the aftertaste 5: I strongly feel the sharpness of the aftertaste

Production Example 1
Green tea extract I
6 g of green tea leaves (Nibansencha) were extracted with 400 g of ion-exchanged water at 90 ° C. for 3 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract I. Green tea extract I had a non-polymer catechin content of 0.125% by mass.

Production Example 2
Green tea extract II
1,000 g of a commercially available catechin preparation (polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) was suspended in 9,000 g of a 95% by mass ethanol aqueous solution under stirring conditions of 25 ° C. and 200 r / min, and activated carbon (Kuraray Coal GLC, 200 g of Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, Mizusawa Chemical Co., Ltd.) were added and stirring was continued for about 10 minutes. Subsequently, the stirring process was continued for about 30 minutes at 25 ° C. Subsequently, the activated carbon, the acid clay, and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 3.3 kPa, followed by concentration under reduced pressure. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Subsequently, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of tannase KTFH (Industrial Grade, 500 U / g or more, manufactured by Kikkoman) was dissolved in 10.7 g of ion-exchanged water was added for 30 minutes. The enzyme reaction was terminated when the pH later dropped to 4.24. Next, the stainless steel container was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Subsequently, after cooling to 25 degreeC, the concentration process was performed and the green tea extract II was obtained. Green tea extract II had a non-polymer catechin content of 15% by mass.

Examples 1 to 10, 12 to 16, and Comparative Examples 1 to 2
To 20% by mass of green tea extract I, vanillin and hesperidin preparation A (manufactured by Toyo Seika Co., Ltd., monoglucoside hesperidin converted value 21%) are blended, and then adjusted to the pH shown in Table 1 with citric acid. The total amount was adjusted to 100% by mass with ion-exchanged water, heat sterilized, and then filled into a PET bottle to obtain a container-packed tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 1.

Example 11
In Example 10, in place of hesperidin preparation A, hesperidin preparation B (manufactured by Hayashibara Co., Ltd., monoglucoside hesperidin converted value: 75%) was mixed to obtain a packaged tea beverage by the same operation as in example 10. . Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are also shown in Table 1.

Examples 17-19
To 20% by mass of green tea extract I, vanillin and hesperidin preparation A (manufactured by Toyo Seika Co., Ltd., monoglucoside hesperidin converted value 21%) are blended, and then adjusted to the pH shown in Table 2 with citric acid. The total amount was adjusted to 100% by mass with ion-exchanged water, heat sterilized, and then filled into a PET bottle to obtain a container-packed tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are shown in Table 2 together with the results of Example 7.

Examples 20-23
Green tea extract I 20% by mass, vanillin, hesperidin preparation A (manufactured by Toyo Seika Co., Ltd., monoglucoside hesperidin converted value 21%) and green tea extract II are mixed as appropriate, and then adjusted to pH 5.8 with sodium bicarbonate. Then, the total amount was adjusted to 100% by mass with ion-exchanged water and subjected to heat sterilization treatment, and then filled into a PET bottle to obtain a container-packed tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are shown in Table 3 together with the results of Example 6.

Examples 24-28
Green tea extract I 20% by mass, vanillin, hesperidin preparation A (manufactured by Toyo Seika Co., Ltd., monoglucoside hesperidin converted value 21%), 2-methylbutanal and / or 3-methylbutanal are appropriately blended, The pH was adjusted to 5.8 with citric acid, the total amount was adjusted to 100% by mass with ion-exchanged water, heat-sterilized, and then filled into a PET bottle to obtain a packaged tea beverage. Each container-packed tea beverage obtained was analyzed and sensory evaluated. The results are shown in Table 4 together with the results of Example 6.

From Tables 1 to 4, tea beverages must be made to coexist with a specific amount of (A) vanillin and (B) hesperidin, etc. so that the mass ratio [(B) / (A)] of the two is within a specific range. Thus, it can be seen that not only the slimy feeling and alkalinity derived from hesperidin and the like can be reduced, but also a tea beverage having a mature feeling that aged brewed tea has.

Claims

The following components (A) and (B);
(A) vanillin 13-200 mass ppb, and (B) at least one selected from hesperidin and hesperidin sugar adduct,
A tea beverage having a mass ratio [(B) / (A)] of the component (A) to the component (B) of 1,000 to 200,000.
The tea beverage according to claim 1, comprising 200 mass ppm or more of non-polymer catechins as component (C).
The tea drink according to claim 1 or 2, comprising one or two selected from (D 1 ) 2-methylbutanal and (D 2 ) 3-methylbutanal as component (D).
The tea beverage according to claim 3, wherein the content of component (D) is 10 to 100 mass ppb.
Component (D) contains one or two selected from (D 1 ) 2-methylbutanal and (D 2 ) 3-methylbutanal, and the sum of component (D) and component (A) The tea beverage according to any one of claims 1 to 4, wherein the content is 20 to 200 mass ppb.
Component (D) contains one or two selected from (D 1 ) 2-methylbutanal and (D 2 ) 3-methylbutanal, and the mass of component (D) and component (A) The tea beverage according to any one of claims 1 to 5, wherein the ratio [(D) / (A)] is 0.15 to 5.
The tea beverage according to any one of claims 1 to 6, having a pH of 4.8 to 6.5.
The tea beverage according to any one of claims 1 to 7, which is a packaged tea beverage.
The tea beverage according to any one of claims 1 to 8, wherein the content of the component (B) is 100 to 5000 ppm by mass in terms of monoglucoside hesperidin.