WO2019031586A1 - Processed product of ku ding tea - Google Patents

Processed product of ku ding tea Download PDF

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Publication number
WO2019031586A1
WO2019031586A1 PCT/JP2018/029930 JP2018029930W WO2019031586A1 WO 2019031586 A1 WO2019031586 A1 WO 2019031586A1 JP 2018029930 W JP2018029930 W JP 2018029930W WO 2019031586 A1 WO2019031586 A1 WO 2019031586A1
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WIPO (PCT)
Prior art keywords
tea
taste
mass
processed product
food
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PCT/JP2018/029930
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French (fr)
Japanese (ja)
Inventor
正展 大西
栄村　和浩
武 阪本
知寛 高橋
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三栄源エフ・エフ・アイ株式会社
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Application filed by 三栄源エフ・エフ・アイ株式会社 filed Critical 三栄源エフ・エフ・アイ株式会社
Priority to JP2019535719A priority Critical patent/JP7134976B2/en
Publication of WO2019031586A1 publication Critical patent/WO2019031586A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a processed product and a method for producing the same. More particularly, the present invention relates to a processed product of bitterling which has an improved flavor by reducing the unpleasant flavor peculiar to bitterling, and a method for producing the same. The present invention also relates to the use of the processed product of minced tea with improved flavor.
  • Non-patent Document 1 There are many physiological actions that are useful for alleviating lifestyle-related diseases, such as blood hypolipidemic action, atherosclerosis suppressing action, antioxidant action, and diabetes ameliorating action (see above, Patent Documents 1 and 2 etc.) Has become known and is attracting attention as a health tea.
  • bittern tea is extremely bitter and therefore has the problem of difficulty in drinking.
  • a method for solving this a method of blending ⁇ -cyclodextrin with a bitterling tea extract (see Patent Document 3) and a method of lactic acid fermentation of a bitterling tea leaf (see Patent Document 4) have been proposed. .
  • Negishi "Composition and functionality of bitterling tea,” Journal of the Japanese Society of Dietary Life, 2007, 18, 1, p. 25-31 Negishi, "Deodorization method using polyphenol compound and polyphenol oxidase reaction system” Soft Drink Technical Data, 2005, No. 145, p. 21-33 Takako Yokozawa, Genichiro Nonaka, "Finding the Bad", FOOD Style 21, 2005, 7, p.77-80
  • bitter taste has come to be preferred as one of the tastes due to diversification of preference. Also, for the purpose of imparting the spread and depth of taste to foods and beverages, foods and beverages which have been intentionally given a bitter taste are also increasing. In view of these circumstances, the present inventors have examined the use of bittern tea as a bitter component, but bittern tea has a peculiar blue odor (green odor) and a fatty odor, which are It is thought that it is linked to the unpleasant taste of tea and is one of the factors that reduce the preference for bitter tea.
  • the present invention provides a processed mackerel product which reduces the bluish odor and / or the fatty odor, which is a factor causing unpleasant taste to bittern tea, and improves the flavor of bittern tea.
  • Another object of the present invention is to provide a method for producing the processed product of minced tea, in other words, a method for improving the flavor of processed products of minced tea.
  • Another object of the present invention is to provide a use of a processed product of bitter gourd with reduced bluish odor and / or fatty odor and improved flavor, specifically as a taste improver.
  • the present inventors have intensively studied to solve the above-mentioned problems, and by performing steam distillation prior to the extraction treatment for bitterling tea leaves, the peculiar blue odor and fatty odor of bitterling tea are reduced. It confirmed that it was done. Furthermore, the bitterling tea leaf extract obtained by the above-mentioned method has significantly reduced miscellaneous tastes as compared with those obtained by simply extracting and treating the bitterling tea leaf without steam distillation treatment, as a result, It was confirmed that the bitterness peculiar to tea was felt clear (clear) and sharp (sharp). That is, it was found that the steam distillation process prior to the extraction process on the bitterling tea leaves comprehensively improves the flavor of the bitterling tea which is characterized by a bitter taste.
  • the present inventors examined various uses of the processed product of Goshocha manufactured by the above-mentioned method, it is not only limited to imparting or enhancing the bitter taste to the food by adding it to the food. Were confirmed to exert the effect of enhancing acidity or saltiness depending on the food to be used.
  • the processed mackerel product manufactured by the above-mentioned method is itself used as a food such as mackerel tea, and further, a taste improver, particularly a bitter taste imparting agent, an acid taste enhancer or a salty taste enhancer It is considered that the composition can be effectively used as a food composition such as an agent.
  • the present invention has been completed based on such findings, and includes the following embodiments.
  • (I) Method of Producing Process of Bitter Tea Processed Product (I-1) Method of Producing a Process of Bitter Tea Processed Product Having the Following Steps: (1) a step of steam-distilling a part or all of the base plant of bitterling tea (steam distillation step), and (2) a part or all of the base plant remaining after the steam distillation step with water or water A step of extraction processing using a liquid mixture with a water-soluble organic solvent to recover an extract (extraction step).
  • the production method described in (I-1) further comprising the following steps: (3) A step of recovering the fraction containing a bitter component by subjecting the extract obtained in the extraction step to adsorption / desorption treatment using a resin.
  • the base plant of the bitter green tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), The manufacturing method described in (I-1) or (I-2).
  • (I-4) A processed product of bittern tea with improved flavor, preferably a processed product of bittern tea with reduced green odor and fat odor, (I-1) to (I-3) The manufacturing method described in any.
  • the base plant of the bitter green tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), The flavor improvement method described in (II-1) or (II-2).
  • (III) Minced Tea Processed Product (III-1) A Minced Tea Processed Product Obtained by the Production Method Described in any of the Above (I-1) to (I-4).
  • (III-2) The base plant of the bitter melon tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter melon winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), A processed product as described in (III-1).
  • (III-3) Hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4 with respect to 100 parts by mass of 21 compounds (triterpene glycosides) shown in the following table.
  • the total content of decadienal is 1200 parts by mass or less, preferably the content of hexanal is 310 parts by mass or less, the content of 2,4-hexadienal is 40 parts by mass or less, the content of 2,4-heptadienal is A machined product according to claim 1, wherein the content is 620 parts by mass or less and the content of 2,4-decadienal is 160 parts by mass or less.
  • (III-5) The content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal relative to 100 parts by mass of the above-mentioned 21 compounds (triterpene glycosides) The total amount is 280 parts by mass or less, preferably the content of hexanal is 80 parts by mass or less, the content of 2,4-hexadienal is 10 parts by mass or less, and the content of 2,4-heptadienal is 160 parts by mass or less A processed material according to (III-4), wherein the content of 2,4-decadienal is 40 parts by mass or less. (III-6) Described in any one of (III-1) to (III-5), wherein the processed product of bitterling tea is an extract of residual plants after steam distillation treatment of the basic plant of bitterling tea Qingcha processed products.
  • a food or food composition comprising the processed food according to any of the food or food composition (IV-1) (III-1) to (III-7).
  • IV-2) The food or food composition according to (IV-1), wherein the food is a processed food.
  • IV-3) The total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is less than 80 ppm, preferably 60 ppm or less, more preferably 40 ppm or less, still more preferably 20 ppm
  • (IV-4) A processed food according to any of (IV-1) to (IV-3), wherein the food is at least one selected from the group consisting of a bitter taste material, an acid taste material and a taste taste material.
  • a food or food composition described in any form. (IV-5) The food or food composition according to (IV-1) or (IV-3), wherein the food composition is a taste improver.
  • (IV-6) The food or the food composition according to (IV-5), wherein the taste improving agent is a bitter taste imparting agent, an acid taste enhancer or a salt taste enhancer.
  • V Presentation of a test food, comprising the step of blending the processed product of the compound with the test food according to any of the methods (V-1) (III-1) to (III-5) for improving the taste of the test food How to improve the taste.
  • V-2 A method for improving the taste of the test food, a method for enhancing the bitter taste of the test food, a method for enhancing the acidity of the test food, a method for enhancing the saltiness of the test food And / or the method according to (V-1), which is a method for enhancing or improving the taste obtained by derivation by at least one of these methods.
  • V-3) A method of improving the taste of the test substance to enhance or improve the taste of beer, coffee beverage, black tea beverage or tea beverage, or a method of enhancing or improving the feeling of fruit juice or peel (peel) The method described in (V-1).
  • the term "food” in the present invention also encompasses food in the form of a beverage including alcoholic beverages.
  • “reduction” when unpleasant odor (blue odor and / or fatty odor) or miscellaneous taste is “reduced” means no unpleasant odor (blue odor and / or fatty odor) or miscellaneous taste. Not only is the case of being reduced, but also the case of being partially reduced.
  • the blue odor and / or fat odor peculiar to the bitterling tea is significantly significant.
  • Reduced green tea products can be prepared.
  • the thus-prepared product of minced green tea has a reduced bluish odor and / or fat odor and reduced miscellaneous tastes, so that the characteristic bitterness of bittern tea is clear (clear) and sharp.
  • the processed food according to the present invention has the above-mentioned characteristics, and itself is useful as various food (processed food) including health tea (including powder and granular tea) or material thereof Composition for food added to produce various processed foods for the purpose of improving taste of target food (for example, imparting bitterness, enhancing sourness and / or enhancing saltiness, etc.) It is also useful as a seasoning agent (for example, a taste improving agent such as a bitter taste imparting agent, an acid taste enhancer, or a salt taste enhancer).
  • a taste improving agent such as a bitter taste imparting agent, an acid taste enhancer, or a salt taste enhancer.
  • the method for producing a Mending tea product of the present invention is characterized by having the following steps (1) and (2). More specifically, it is characterized in that the raw plant of Qingcha tea is subjected to the steam distillation treatment of (1) before being subjected to the extraction treatment of (2): (1) a step of steam-distilling a part or all of the base plant of bitterling tea (steam distillation step), and (2) a part or all of the base plant remaining after the steam distillation step (residue plant) A step of extracting with water or a mixture of water and a water-soluble organic solvent, and recovering an extract (extraction step).
  • the extract obtained by the extraction treatment of (2) can also be subjected to the following step (3): (3) A step of recovering a fraction containing a bitter component by subjecting the extract obtained in the above extraction step to adsorption / desorption treatment using a resin.
  • plants belonging to the family Mochinaceae or Moxaceae are plants belonging to the family Mochinaceae or Moxaceae, without being restricted thereto.
  • examples of plants belonging to Alnus ginseng include large leaf winter blue, and bitter gourd winter blue, and examples of plants belonging to Moxaceae include purple stem flower. More preferably, it is large leaf winter blue.
  • the site of use of the above-mentioned original plant is not particularly limited, and for example, whole grass or a part thereof (leaf, branch, foliage, stem, flower, flower ear, petal, root, rhizome or seed) can be widely used .
  • it is a leaf, a branch, a branch and a site containing it, more preferably a leaf, a branch and a site containing it.
  • these parts of the original plant may be previously subjected to shredding (including crushing and crushing) treatment and drying treatment, and the present invention It may be provided for general processing of tea such as withering treatment, steaming treatment, straining treatment, and drying treatment, as long as the effect of (1) is not impaired.
  • shredding including crushing and crushing
  • the present invention It may be provided for general processing of tea such as withering treatment, steaming treatment, straining treatment, and drying treatment, as long as the effect of (1) is not impaired.
  • prior to the steam distillation treatment it may be previously wetted with water.
  • Steam distillation is a conventionally and widely known method for obtaining an aroma component (aroma) from plants (for example, Masao Fujimaki et al. "Encyclopedia of perfume” p. 366, August 1980, 27). Date issued, Asakura Shoten).
  • an aroma component (aroma) from plants (for example, Masao Fujimaki et al. "Encyclopedia of perfume” p. 366, August 1980, 27). Date issued, Asakura Shoten).
  • steam is passed through the base plant (hereinafter collectively referred to as a "raw plant” including the site of use) as the above-mentioned raw material, and an aroma component distilled off accompanied by the steam. Is a method of concentrating it with water vapor.
  • steam is blown from the bottom of a steam distiller equipped with the above-mentioned raw material plants, and the distillate vapor is cooled by a cooler connected to the upper distillation side to volatilize as aggregates.
  • a method of collecting a distillate containing an aromatic component can be exemplified.
  • the steam distillation treatment is used to remove an aroma component from the above-mentioned raw material plant and obtain a raw material plant in which the aroma component is reduced. Then, the raw material plant in which the aroma component is reduced is used to be subjected to the extraction treatment of (2).
  • the steam distillation process may adopt any of distillation means of pressurized steam distillation, normal pressure steam distillation and reduced pressure steam distillation, depending on the aroma components to be removed by distillation (distillation).
  • distillation e.g., atmospheric pressure steam distillation treatment.
  • the steam distillation can be preferably set so as to be able to remove an aroma component which causes a peculiar blue odor (green odor) contained in the raw material plant. Further, preferably, it can be set so as to be able to remove an aroma component which causes a fat odor (a greasy smell, an aldehyde odor) peculiar to bitter green tea.
  • hexanal (boiling point 119-124 ° C.) can be exemplified as an aroma component which causes a greenish odor peculiar to bitter green tea.
  • the flow rate of steam distillation and the treatment time are not limited as long as the above object can be achieved, but for example, about 10 minutes to 5 hours can be exemplified as the treatment time.
  • about 0.1 to 10 parts by mass of a distillate, preferably 1 to 5 parts by mass, containing the aroma component of the raw material plant can be distilled off with respect to 1 part by mass of the raw material plant.
  • the extraction solvent used in the extraction treatment examples include water or a mixture of water and a water-soluble organic solvent (hydrous organic solvent).
  • a water-soluble organic solvent water
  • it is water.
  • methanol, ethanol, 1-propanol, 2-propanol, 1-butanol and the like can be exemplified. These can be used alone or in combination with water.
  • it is ethanol.
  • the proportion of the organic solvent contained in the water-containing organic solvent is not limited, but in the case of ethanol, it can be 95% by volume or less, preferably 85% by volume or less, more preferably 75% by volume or less.
  • the extraction treatment can be performed under any conditions such as static immersion, shaking, stirring or circulation, and these conditions can be arbitrarily combined.
  • Such extraction processing can be performed using a known extraction device.
  • any device can be used as long as it can be held in a state where the residual plant and the extraction solvent are in contact with each other, and examples thereof include a column type extractor, a kneader type extractor, and a countercurrent extractor.
  • extraction temperature and extraction time can also be set arbitrarily.
  • the extraction temperature can be appropriately set in the range of 4 to 100 ° C. depending on the extraction solvent used, and is not limited, but is preferably 20 to 100 ° C., more preferably 40 to 95 ° C.
  • the extraction time can also be appropriately selected, for example, from the range of 10 minutes to 50 hours, depending on the extraction operation used. More specifically, although it is not limited, the residual plant is passed through the residual plant at a temperature of 20 to 100 ° C., more preferably 40 to 95 ° C., using 1 to 200 times the amount of the extraction solvent A method, a method of immersing and holding a residual plant in an extraction solvent at the temperature for about 10 minutes to 120 minutes, and a method of extracting by combining these methods can be exemplified.
  • the extract is separated from the plant residue and recovered by any solid-liquid separation method such as filtration, centrifugation, precipitation or decantation.
  • the plant residue thus obtained can also be subjected to the extraction treatment again, and the extract collected by repeating the extraction treatment is mixed with the first extract to prepare a processed product of bitter tea. You can also
  • the extract collected by the extraction process can be subsequently concentrated and optionally dried to prepare a processed product.
  • concentration process is not limited, any method such as a vacuum concentration method using an evaporator, a concentration method using a functional polymer membrane (UF membrane, RO membrane) or a ceramic membrane, a spray drying method, a freeze drying method, etc. It can be implemented using a method.
  • the extract obtained above may be further subjected to the adsorption / desorption treatment with the resin (3).
  • the adsorption / desorption treatment can be carried out by adsorbing the extract obtained by the extraction treatment onto an adsorbent and then desorbing using an aqueous ethanol.
  • the adsorbent to be used herein is not limited, but, for example, a copolymer of styrene and divinylbenzene, a copolymer of ethylvinylbenzene and divinylbenzene, a polymer of 2,6-diphenyl-9-phenyl oxide, methacryl Chemically bonded silica gel (modification of alcohols, amines, silanes, etc.) to the polycondensation polymer of acid and diol, methacrylic acid ester resin, and reactivity of silanol group on the surface of silica gel And synthetic adsorbents such as silica gel).
  • Preferred examples of such synthetic adsorbents include porous polymeric resins having a surface area of, for example, 300 m 2 / g or more, more preferably 500 m 2 / g or more, and a pore distribution of preferably about 10 ⁇ to about 500 ⁇ . be able to.
  • porous polymerization resins examples include Diaion HP resin (Diaconion HP 20, HP 21 and HP 2 MG), Sepabeads SP resin (CEPA Beads SP 825, SP 850, SP 207, SP 70 and SP 700) (above, Mitsubishi Chemical Co., Ltd .; Amberlite XAD resin (Amberlite XAD-4, XAD-7HP, XAD-16HP, XAD 1180, XAD2000 (all from Organo)); Pulrolite PAD resin (PAD 300, Hydrophobic synthetic adsorbents such as PAD 350, PAD 400, PAD 500, PAD 550, PAD 600, PAD 610, PAD 700, PAD 910, PAD 950 (all available from Pulorite Co., Ltd.) can be exemplified, preferably diamond. Down HP20, the HP21, the HP2MG, SEPABEADS SP70, the 700, Amberlite XAD-7HP, the XAP-4, Purolite PA
  • the extract obtained by the extraction process is first passed through a column packed with these adsorbents to be adsorbed (column method).
  • the amount of adsorbent (resin) to be packed in the column is preferably at least 3 times (mass part) of the solid content contained in the extract.
  • the adsorbent is washed by passing it through ion exchange water or tap water under the same SV conditions.
  • Desorption from the adsorbent is preferably carried out using a water-soluble organic solvent (polar protic solvent, polar aprotic solvent) as an eluent, preferably ethanol or hydrous ethanol.
  • a water-soluble organic solvent polar protic solvent, polar aprotic solvent
  • the ethanol concentration in the case of using hydrous ethanol is not limited, but can be, for example, 20 to 99.5% by volume, and can be appropriately selected and set from this range.
  • the adsorption / desorption treatment can be carried out at a temperature of about normal temperature to 80 ° C.
  • the fraction containing the target bitter component can be eluted and collected.
  • the adsorption / desorption process of (3) described above performs a blue odor peculiar to Goshocha. Not only can the sheath fat odor be reduced, but it is possible to further reduce the miscellaneous taste derived from the original plant of bitterling tea, and as a result, the bitter taste of bitterling tea is clearer (sharper) and sharper (sharper) Will be felt).
  • the fraction containing the bitter component collected can then be concentrated and optionally dried to prepare a processed product.
  • filtration prior to concentration removal of insolubles by cold filtration; removal of polymer components using membranes such as functional polymer membranes (UF membranes, RO membranes) or ceramic membranes; activated carbon,
  • a known purification treatment such as adsorption treatment (including decolorization treatment) of impurities using an adsorbent such as silica gel, polyvinyl pyrrolidone, activated clay or acid clay may be applied.
  • the concentration process is not limited, the above-mentioned vacuum concentration method using an evaporator, a concentration method using a functional polymer membrane (UF membrane, RO membrane) or a membrane such as a ceramic membrane, a spray drying method, a freeze drying method etc. , Can be implemented using any method.
  • a functional polymer membrane UF membrane, RO membrane
  • a membrane such as a ceramic membrane
  • spray drying method a freeze drying method etc.
  • the minced tea product thus prepared can have liquid and solid forms without being particularly limited in its form.
  • the liquid also includes the form of a viscous liquid such as a concentrate.
  • the solid state includes shapes such as powder, granules, tablets, pills and the like.
  • the present invention relates to a bittern tea processed product obtained by the above-mentioned production method.
  • a part or all of large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang) is used among the original plants.
  • the processed product of minced green tea according to the present invention is characterized by being reduced through the steam distillation treatment of (1) described above, thereby reducing the peculiar blue odor and fatty odor of bitter green tea.
  • the component (bitter component) exhibiting bitter taste of bitterling tea is a triterpene glycoside (saponin) (see Non-Patent Document 1 etc.).
  • serin triterpene glycoside
  • large leaf winter blue leaves contain triterpene glycosides such as latifolosides A to H (total 800 mg / kg) (Non-patent Document 1).
  • the present invention relates to a processed product containing at least one of 21 compounds corresponding to the triterpene glycoside (saponin) as shown in Table 1 described above. Is included.
  • the 21 types of compounds are all triterpene glycosides (saponins) contained in the processed minced green tea product prepared from large leaf winter blue and bitter green tea winter blue as described in Experimental Example 1 described later. It is considered that it is a component which comprises the bitter taste of the minced tea processed material of this invention.
  • serins triterpene glycosides contained in the processed minced green tea product prepared from large leaf winter blue and bitter green tea winter blue as described in Experimental Example 1 described later. It is considered that it is a component which comprises the bitter taste of the minced tea processed material of this invention.
  • individual compounds included in the group of 21 compounds may be collectively referred to as “the present bitter taste component”.
  • each of these compounds contained in the product is described in Table 1 in the total ion chromatogram by ultra high performance liquid chromatography (UHPLC) and time of flight mass spectrometer (TOF / MS) under the following conditions: It can be detected as a compound having a peak at retention time.
  • the content of each compound in the processed product is the peak area area value of each of the 21 peaks described in Table 1 and the peak area area value of a known amount of standard substance (Saikosaponin b2) externally added. It can be estimated from the ratio.
  • the total amount of the content of each of these compounds becomes the total content of each said compound (this bitterness component) contained in the said bitter green tea processed material.
  • a processed product in which the total amount of 4-decadienal is 1200 parts by mass or less, preferably 840 parts by mass, more preferably 560 parts by mass, and still more preferably 280 parts by mass is included.
  • the content of hexanal with respect to 100 parts by mass of the present bitter taste component is 310 parts by mass or less, preferably 235 parts by mass or less, more preferably 160 parts by mass or less, and more preferably 80
  • the content of 2,4-hexadienal is 40 parts by mass or less, preferably 25 parts by mass or less, more preferably 15 parts by mass or less, still more preferably 10 parts by mass or less
  • the content of heptadienal is 620 parts by mass or less, preferably 470 parts by mass or less, more preferably 310 parts by mass or less, still more preferably 160 parts by mass or less; and / or the content of 2,4-decadienal is 160 parts by mass Or less, preferably 120 parts by mass or less, more preferably 80 parts by mass or less, still more preferably 40 parts by mass or less Thing is.
  • hexanal is an aroma component that causes mainly the characteristic green odor of bitter green tea
  • 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal are mainly bitter.
  • It is an aroma component that causes a fat odor specific to tea.
  • These bitter melon tea processed products do not contain one or two or more of these aroma components (below detection limit) bitter green tea processed products, and none of the four types (below detection limit) bitterness Includes tea processing.
  • “not included” is not only included at all, but also includes cases that can not be detected depending on the following detection method and conditions, that is, below the detection limit, as described in the above parentheses.
  • the peak area of a known amount of externally added 3-heptanol (standard substance) detected by the total ion chromatogram (TIC) obtained by the above GC / MS analysis and the peak area of each of the above aroma components can be roughly estimated by the comparison of
  • the processed product according to the present invention is reduced in the peculiar blue odor and fatty odor of bitter green.
  • miscellaneous tastes derived from the original plant of bitterling tea are also reduced, and as a result, the bitter taste of bittern tea is felt clearer (sharper) and sharper (sharply). Therefore, the processed product according to the present invention can be used as it is as a food (processed food, for example, health tea etc.), and can also be used as a raw material of food.
  • processed food in order to improve the taste of processed food (specifically, for example, for the purpose of imparting a bitter taste to food, for the purpose of enhancing the sourness of food, and / or for the purpose of enhancing the saltiness of food), processed food It can be used as one of the raw materials in the production process of (1), or can be used by adding it before or after cooking of the processed food.
  • the processed food compounded with the processed product according to the present invention is improved in taste, for example, clear and sharp as a feature of the processed product according to the present invention described above. It can exhibit a bitter taste.
  • a blending ratio of the processed product of the minced green tea product of the present invention a ratio in which the total amount of 21 kinds of compounds (the present bitter taste component) contained therein becomes 3.225 ppt or more can be exemplified.
  • the total amount of the present bitterness component derived from the processed Mincho tea product is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more. It can be selected appropriately according to the desired bitterness intensity.
  • the sour taste can be enhanced by blending the processed product according to the present invention.
  • the compounding ratio of the processed product according to the present invention is a ratio in which the total amount of the bitter component is 3.225 ppt or more in terms of the amount of 21 compounds (the present bitter component) contained therein. It can be illustrated.
  • the ratio of the total amount of the present bitter taste components to be 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more can be exemplified, and the desired sour taste It can be selected appropriately according to the strength.
  • the saltiness of the processed food containing sodium chloride can be enhanced by blending the processed product according to the present invention.
  • the compounding ratio of the processed product according to the present invention is a ratio in which the total amount of the bitter component is 3.225 ppt or more in terms of the amount of 21 compounds (the present bitter component) contained therein. It can be illustrated.
  • the ratio in which the total amount of the present bitter taste component is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more can be exemplified. It can be selected appropriately according to the strength.
  • “food” means a processed food excluding fresh food ingested from the mouth, and includes beverages. Moreover, what is provided as a raw material of a processed food is contained in the "composition for foodstuffs" of this invention, A food additive can be illustrated as one of them.
  • processed food means food obtained by adding various processing to a natural food (perishable food), and is not limited, for example, frozen food, retort food, instant food (instant noodles, dry foods, powder drinks, etc.) , Baking products, canned, dried, boiled, pickled, dairy products, beverages (soft drinks, carbonated drinks, fruit juice drinks, fruit drinks, coffee drinks, tea drinks, alcoholic drinks, milk drinks, lactic acid bacteria drinks), vegetables, seafood processing Food etc. can be illustrated.
  • processed foods include health foods (including supplements), special-purpose foods (including foods for the sick and the elderly), and health functional foods (foods for specified health, nutritional functional foods, functional indication foods) Also included.
  • Qingcha has various physiological actions. For this reason, it is used as beverages, such as a health tea, and also it can be suitably used as a functional display food, the food for specified health, and health food (a supplement is included) according to the present invention.
  • the beverages to which the present invention is directed include those called solid beverages (for example, powdered beverages, granular beverages, etc.).
  • the beverage is a processed food which is in the form of a dry powder or granular form containing a processed product of minced green tea and is mixed with water, milk or the like at the time of use.
  • taste improvers can be mentioned.
  • the said taste improving agent can illustrate the use as a flavoring agent which used preferably the bitter taste peculiar to bittern tea, especially a bitter taste imparting agent.
  • bitter taste imparting agent means the meaning as a bitterness agent used to impart bitterness to foods without bitterness, and the bitterness of food having bitterness quantitatively and / or quality.
  • the meaning as a bitter taste enhancer used to fortify is included without distinction.
  • the bitter taste imparting agents also include those which impart a bitter taste to a food or enhance the bitter taste of the food to improve the taste of the food derivatively.
  • the bitter taste imparting agent targeted by the present invention includes sour taste enhancers and salty taste enhancers.
  • the sour taste enhancer is used to quantitatively and / or qualitatively enhance the sour taste of a food having sour taste. Therefore, the sour taste enhancer can also be used to supplement (reinforce) the sourness of a food reduced by reducing the amount of acidulant.
  • the food having an acidity can be exemplified by, but is not limited to, a food containing an organic acid such as citric acid and a food containing an acidulant including an organic acid.
  • the acidity imparting agent also includes one that exhibits the effect of improving the taste of the food derivatively by enhancing the sourness of the food.
  • Saltiness enhancers are used to quantitatively and / or qualitatively enhance the saltiness of a salt-containing food.
  • the salty taste enhancer can also be used to supplement (reinforce) the saltiness of a food reduced by reducing the salt.
  • Salty taste enhancers also include those that have the effect of improving the taste of foods derivatively by enhancing the saltiness of foods.
  • processed foods such as miso soup, soup, pickles, and plum confectionery: Sweets such as potato chips: Dried products of fish and shellfish and meat: Derivative derived by enhancing the saltiness of seasonings such as soy sauce, sauce, miso and consomme
  • the taste improving agent targeted by the present invention includes an effect of enhancing or improving the flavor of beer, coffee beverage, black tea beverage or tea beverage, an effect of enhancing or improving a feeling of fruit juice, a feeling of peel (peel feeling), etc.
  • a feeling of fruit juice a feeling of peel (peel feeling)
  • peel feeling a feeling of peel
  • These food-grade compositions are prepared by blending an emulsifier, a dispersing agent, a suspending agent, a wetting agent, a stabilizer, an excipient (extending agent), etc., with the above-mentioned processed Kojicha product, if necessary. It can also be prepared in the form of powders, fine granules, granules, tablets and the like.
  • the processed product according to the present invention when using the processed product according to the present invention as a food composition, is added to the test food to be improved in taste and its raw material (test product) used. In this way, it is possible to impart or enhance the desired taste (bitter, sour or salty) to the subject test food.
  • the present invention provides a method for improving the taste of a test substance.
  • a method of imparting a bitter taste to a test article a method of enhancing a bitter taste of a test article, a method of enhancing an acidity of a test article, or an enhancement of saltiness of a test article Method is included.
  • the “taste improving effect” targeted by the present invention is to impart bitter taste to the test article, to enhance the bitter taste of the test article, to enhance the acidity of the test article, and / or to enhance the saltiness of the test article.
  • taste-improving effects obtained derivatively are also included as a result of the above-mentioned effects.
  • Such examples include, for example, beer flavor enhancement or improvement effect with bitter taste enhancement, flavor enhancement or improvement effect of coffee beverage, black tea beverage or tea beverage with bitter taste enhancement effect, fruit juice enhancement with acid taste enhancement effect or enhancement
  • the effect the effect of enhancing or improving the peel feeling (peel feeling) associated with the bitter taste or the sour taste enhancing effect is exemplified.
  • the drinker does not recognize that such taste improving effect is an effect derived from each of the above effects.
  • the effect of simply enhancing or improving the flavor of beer, coffee beverage, black tea beverage or tea beverage, and enhancing the sense of fruit juice or peel (peel) Or include the effect to improve.
  • the method of the present invention is characterized by including the step of blending the above-described processed product of the present invention with the test substance.
  • the proportion of the processed product according to the invention of the present invention to be incorporated into the test article may be such that the test product to be prepared exerts an effect peculiar to the product due to the processed product according to the present invention,
  • the limitation is not particularly limited. The details can be set with reference to the above description and the description of the experimental examples.
  • the following food for example, and the food are produced as test subjects to which bitter taste is imparted or other taste (acidity, saltiness) is improved by adding the processed product according to the present invention.
  • the raw materials for can be mentioned. Nutrient drink, energy drink, oysters, cocktail, fruit juice drink, gum, curry, stew, gummi, jelly, carbonated drink, chew, fruit juice drink, gummi, jelly, carbonated drink, chew, functional drink, caramel, caramel ice, Caramel sauce, candy, cookies, biscuits, cakes, tea drink, coffee drink, coffee jelly, soft drink, sugar beet, tea drink, chocolate, chocolate ice, chocolate sauce, chocolate pudding, tonic water, non-alcohol beer, non-alcohol chew , Pasta sauce, beer, beer-flavored beverages, malt beverages, vegetable juice beverages, vegetable juices, frozen desserts, wine-like beverages, cuttings.
  • the machined product of the present invention can also be prepared and used as a food composition (for example, a bitter seasoning) in combination with other bitter materials.
  • Bitter materials which can be used as a combination include, for example, agaricus, angelica, isoalpha bitter acid (iso alpha acid), isoquercitrin, isothiose, isoflavones, turmeric, elabinic acid, auren, olives, all spices, organo, cacao, Oysters, catechins, caffeine, crayfish, cinchona, yellowtail, cummel, cumin, grant ivy, walnuts, grapefruit, clove, chlorogenic acids, quercetin, gentian, gentose, coffee, caffeic acid, coriander, saffron, salvia, cinnamon, Jamaica Cassia, juniper berry, ginger, yarrow, sage, celery, sageli, sageli, turmeric, radish, Japanese radish,
  • the processed food according to the present invention can also be prepared and used as a food composition (acid taste seasoning) in combination with other acid taste materials.
  • sour materials that can be used as a combination include, but are not limited to, citric acid, lactic acid, acetic acid (including glacial acetic acid), DL-malic acid, DL-tartaric acid, L-tartaric acid, fumaric acid, phytic acid, adipic acid, itaconic acid
  • Organic acids such as acid, gluconic acid, ⁇ -ketoglutaric acid and succinic acid; inorganic acids such as phosphoric acid, hydrochloric acid and sulfuric acid; and alkali metal salts thereof (eg, monopotassium citrate, tripotassium citrate, citric acid Trisodium, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium L-sodium tartrate, sodium lactate, sodium monobas
  • the processed material according to the present invention can also be prepared and used as a food composition (a seasoning seasoning) in combination with other seasoning materials.
  • savory materials that can be used as a combination include, but are not limited to, for example, sodium chloride, potassium chloride, brine low water sodium chloride solution, crude seawater potassium chloride, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate And disodium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate.
  • the saltiness can be enhanced by combining with one or several of these savory ingredients.
  • it is sodium chloride, potassium chloride, saline solution low sodium chloride solution, crude seawater potassium chloride, whey salt, more preferably sodium chloride.
  • temperature and pressure conditions in production and experiments are normal temperature (25 ⁇ 2 ° C.) and normal pressure (atmospheric pressure).
  • samples A to E were prepared using green tea leaves as a raw material.
  • samples A to C comparative example 1, examples 1 and 2
  • bitterling tea leaves dried large leaf, winter blue dried tea leaves from Hainan Island, China
  • samples D to E used for preparation of samples D to E (example 3).
  • Example 1 Preparation of sample B 100 g of dried mincho tea leaves cut into 1 cm ⁇ 5 cm squares are subjected to steam distillation under normal pressure, steam temperature 100 ° C., steam flow rate 0.29 L / hr, and aroma distillation 500 g of liquid (liquid) was removed.
  • the aroma fraction has been separately collected and stored in order to analyze and identify the aroma component contained therein.
  • the residual tea leaves after steam distillation were charged into a column-type extractor, and after 1200 g of ion-exchanged water at 92 ° C. was charged from the upper part of the tea leaves, it was immersed for 40 minutes as it was. Thereafter, the extract was recovered from the lower part of the column type extractor to obtain 1439 g of a primary extract. Further, 1200 g of ion-exchanged water at 92 ° C. was charged into the extraction residual tea leaf held in the column type extractor, and immersed for 20 minutes. Thereafter, the extract was recovered from the lower part of the column-type extractor to obtain 1159 g of a secondary extract. Further, 1200 g of ion-exchanged water at 92 ° C.
  • a synthetic adsorbent DiAeon HP 20: manufactured by Mitsubishi Chemical Corporation
  • the resin-packed column described above passes 700 mL of a 4% by weight aqueous solution of sodium hydroxide in advance, then rinses with 1 L of tap water, and then passes 700 mL of a 1% by weight aqueous solution of sulfuric acid before passing the processed product. After the solution, the solution was equilibrated by flowing 1 L of tap water.
  • Example 3 Preparation of Samples D and E 5.0 kg of dried Japanese tea leaves cut into 1 cm ⁇ 1 cm squares were subjected to steam distillation under normal pressure, a steam temperature of 100 ° C., and a steam flow rate of 225 L / min. 25 kg of the aroma fraction (liquid) was removed.
  • the residual tea leaves after steam distillation were charged into a column type extractor, and 30 kg of tap water at 92 ° C. was charged from the upper part of the tea leaves, and then the extract was recovered from the lower part of the column type extractor.
  • the recovered extract was reheated (65 ° C. or more), and again poured into the upper part of the tea leaf in the column-type extractor while being swirled.
  • the extract was recovered from the lower part of the column type extractor, and the above operation was repeated to extract for 60 minutes by circulation. After circulation for 60 minutes, 22.6 kg of primary extract was obtained by collecting the extract from the lower part of the column-type extractor. Next, 15 kg of tap water at 92 ° C.
  • the resin-packed column passes 10 L of a 4% by mass aqueous solution of sodium hydroxide in advance, and then it is washed with 50 L of tap water and then with 1% by mass sulfuric acid After passing 10 L of an aqueous solution, it was equilibrated by flowing 50 L of tap water.
  • test solution was subjected to ultra-performance liquid chromatography (UHPLC) and time-of-flight mass spectrometry (TOF / MS) under the following conditions to analyze the content of saponins (triterpene glycosides).
  • UHPLC ultra-performance liquid chromatography
  • TOF / MS time-of-flight mass spectrometry
  • the content of saponins calculated by this method is the content of 21 types of saponins contained in the processed product of mincho tea. These 21 types of saponins are considered to be components (bitter components) that each contribute to the bitter taste of bittern tea (Reference: J. Pharm. Biomed. Anal., 2013, 84, 20) -29.).
  • sample A 8.3 ⁇ g / g Extract sample B: 6.4 ⁇ g / g Extract sample C: 64.5 ⁇ g / g extract.
  • hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal were detected as aroma components from the aromatic fraction obtained from bitterling tea leaves.
  • these aroma components hexanal mainly had a blue odor
  • 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal mainly had a fatty odor. From this result, it is considered that these aroma components are the cause components of the odor (blue odor, fat odor) specific to the bitter green tea leaf.
  • each of the above-mentioned aroma components contained in the aroma fraction The amount of was estimated.
  • the amounts of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal contained in 1 g of the aroma fraction (liquid) obtained from bitterling tea leaf in Example 1 are as follows: It was street.
  • EXPERIMENTAL EXAMPLE 3 Content of components which adversely affect the flavor contained in the processed product of bitterling according to the present invention
  • An aqueous solution (standard sample) was prepared, and the aroma fractions collected in the process of producing the processed product of minced green tea (sample B) of Example 1 were added to a final concentration of 2, 5, 10, 20, 40, 60
  • a test sample an aroma-added sample C aqueous solution was prepared by adding each to 80 or 100 ppm.
  • the flavor (green odor, fatty odor) of these test samples was evaluated by 14 panelists with over 1 year of experience trained enough for sensory evaluation of flavor. Specifically, the sensory evaluation of the flavor, after having each panel rinse the mouth with ion-exchanged water, about 20 ml of each test sample is included in the mouth and swallowed, the flavor felt in the oral cavity, aroma retention Compare with the flavor (2-point comparison method) of the sample C aqueous solution (200 ppm) (standard sample) without adding a minute, and have the aroma addition concentration start to feel unpleasant taste (blue odor, fat odor) Carried out in During the test between each test sample, the mouth was always rinsed well with ion-exchanged water, and care was taken so that the evaluation result of the previous test sample did not affect the evaluation of the next test sample. .
  • an aroma fraction (aromatic component: hexanal, 2,4-hexadienal, 2,4-heptadienal) obtained by distilling off the bittern tea into an aqueous solution containing 200 ppm concentration of the processed bittern tea product (sample C) , And 2,4-decadienal), the total concentration of the aroma which makes it difficult to sense a blue odor and a fat odor is less than 80 ppm, and the lower the concentration, the blue odor and the fat odor can not be felt.
  • the total concentration of the aroma is 20 ppm or less, particularly less than 20 ppm, most people do not feel a blue odor or a fatty odor.
  • the aroma component derived from bitterling tea (hexanal, 2 When the total amount of 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal) is 20 ppm or more, although it differs depending on the person, the flavor is slightly impaired, and 80 ppm When it is contained above, the flavor is lost to a considerable extent.
  • the 21-piece saponins are contained in a total amount of 64.5 ⁇ g per 1 g of the processed product (sample C). Since the concentration of the processed product (sample C) of the test sample (aroma added sample C aqueous solution) is 200 ppm, the saponins are 12.9 ⁇ g / L, ie 0.013 ppm concentration in the test sample. It will be included.
  • the aforementioned aroma (aroma components: hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2) relative to 100 parts by mass of the total of the 21 types of saponins contained in the processed product of bitterling tea
  • the total amount of 2,4-decadienal is about 1200 parts by mass or less, 310 parts by mass of hexanal or less, 40 parts by mass of 2,4-hexadienal or less, 620 parts by mass or less of 2,4-heptadienal, and / or 2
  • the proportion of each of these aroma components decreases, the bluish odor and the fatty odor decrease. More preferably, the proportion of the aroma component is about 280 parts by mass or less in total, 80 parts by mass or less in hexanal, and 2, or less in total with respect to 100 parts by mass of the 21 types of saponins contained in the processed product. 10 parts by weight or less of 4-hexadienal, 160 parts by weight or less of 2,4-heptadienal, and / or 40 parts by weight or less of 2,4-decadienal.
  • test solution (sample B) and the test solution (sample C) had significantly higher bitterness sharpness than the test solution (sample A), but had significantly less miscellaneous taste. .
  • test solution (sample C) had higher bitterness and less miscellaneous taste than the test solution (sample B).
  • test solution (sample B) and the test solution (sample C) were able to clearly sense bitterness because they had less miscellaneous taste than the test solution (sample A). It is considered to be a thing. In other words, it is considered that the bitterness which has become difficult to feel in the miscellaneous tastes can be recognized as the bitterness clearly from the initial stage of the rise by reducing the miscellaneous tastes.
  • the sense that "the bitter taste is sharp” means that the bitter taste is clearly felt at an early stage in the mouth
  • the sense that "the bitter taste is dull” means that the bitter taste which is difficult to feel mixed with miscellaneous tastes This means that the bitterness is recognized after the bitterness has increased to a certain extent compared to the miscellaneous taste, along with the temporal decrease in the miscellaneous taste or the strength of the rise of the bitter taste.
  • test solution (sample A) had a bluish odor and a fatty odor peculiar to the bitter leaf when it was contained in the mouth, but the test solution (sample B) and the test solution although none of (Sample C) contained in the mouth, no blue odor and no fatty odor were detected.
  • Example 5 Sensory Evaluation of Ginkgo Tea Processed Products
  • the processed products (samples A to C) prepared in the above production example (comparative example 1 and examples 1 to 2) are carbonated water (carbon dioxide gas pressure: about 0.36 MPa) so that the dry tea leaf equivalent amount becomes the same.
  • the test carbonated liquids (samples A to C) were prepared by adding (the amount of processed koji tea processed matter: sample A 0.68 mass%, sample B 1.0 mass%, sample C 0.033 mass%).
  • the degree of miscellaneous tastes of these test carbonate solutions was evaluated by the same panel of 10 as in Experimental Example 4 using the five-point scoring method as in Experimental Example 4.
  • test carbonated liquid sample A
  • test carbonated liquid sample B
  • test carbonated liquid sample C
  • the meaning of “significant” is the same as in Experimental Example 4.
  • no significant difference was observed between the test carbonate solution (sample B) and the test carbonate solution (sample C).
  • the processed product of mischo tea whose miscellaneous taste has been reduced by steam distillation can realize its miscellaneous taste reduction effect even when it is blended with carbonated water containing carbon dioxide gas.
  • the processed product according to the present invention even with carbonic acid-containing foods and drinks, the sharp bitterness peculiar to bittern tea is cleared while suppressing the bluish smell and / or fat odor peculiar to bittern tea leaf. It is possible to apply to
  • Example C-added catechin weight-loss beverage For catechin weight-loss beverages, a beverage (sample C-added catechin weight-loss beverage) separately prepared with 0.05, 0.1, 0.2, or 0.4 ppm of bitter ginseng processed product (sample C), respectively, A total of six types of test samples were prepared in combination with the beverage and the catechin weight-loss beverage.
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in the following table by nine well-trained panel members as in Experimental Example 4, and the processed products (sample C) The bitter taste enhancing effect of was evaluated.
  • the results are shown in the following table.
  • comprehensive evaluation in the following table was performed according to the following criteria (the same applies to the following experimental examples) [Overall evaluation criteria] +: Half or more of panels evaluated 3 or more ++: panel 70% or more evaluated 3 or more +++: panel all evaluated 3 or more or paneled half or more evaluated 4 or more ++++: panel 70% or more Four or more ratings +++++: All panels rated four or more or half of panels rated five
  • the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed kitchen tea product (Sample C) to the catechin weight-loss beverage. It was evaluated that the whole panel felt a bitter taste stronger than the catechin weight-loss beverage especially to the beverage which added 0.4 ppm of processed products of bitter gin tea (sample C).
  • the total content of 21 types of saponins derived from sample C (Table 1) contained in these beverages is as described in the above-mentioned Table 7.
  • the total weight of 21 kinds of saponins is mixed with 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, particularly preferably 25.8 ppt or more, in terms of the total content of 21 types of saponins
  • the processed product of bitterling tea of the present invention has an effect of enhancing the bitter taste to a catechin-containing tea beverage.
  • the hop EX contains 5% by mass of iso- ⁇ acid which is a bitter component of beer.
  • For the Hopx weight loss beverage prepare a beverage (sample C added hop weight loss beverage) separately adding 0.05, 0.1, 0.2 or 0.4 ppm of the processed bitter gourd (sample C) separately, A total of six test samples were prepared by combining the standard beverage and the Hop EX weight-loss beverage. The composition of these beverages is described in Table 8.
  • Hop Extract MT6161-01 Made by San-Ei Gen FFI, Inc. (2) Made by Hayashibara Co., Ltd. (3) Made by MOLDA (4) Beer Flavor MT6162-01: San-Ei Gen F.F. Made in company
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 9 by nine well-trained panel members as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancement effect on beer flavored beverages was evaluated. The results are shown in Table 9 together.
  • the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, Particularly preferably, a beer-flavored beverage having an enhanced hop bitterness can be prepared by blending it at 25.8 ppt or more.
  • the processed product of bitterling tea of the present invention has an effect of enhancing bitterness to a beer-flavored beverage containing hop extract (or iso- ⁇ acid). This also means that it is possible to reduce the content of hop extract (or iso- ⁇ acid) in a beer-flavored beverage by blending the processed product according to the present invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material for assisting the bitter taste of hop extract (or iso-alpha acid) for beer-flavored beverages.
  • Coffee which added 0.05, 0.1, 0.2 or 0.4 ppm separately of processed koji tea (sample C) separately using caffeine weight loss beverage prepared (sample C addition caffeine weight loss beverage) , And a total of 6 types of coffee (standard beverage: caffeine content: 0.0548% by mass) to which 0.05% by mass of caffeine (trade name "Cha-no-moto" Swan Product, caffeine purity: 99%) is added Samples were prepared.
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 10 by a panel of six persons trained well as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancing effect on caffeine was evaluated. The results are shown together in Table 10.
  • the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (sample C) to the caffeine-weight-loss beverage.
  • sample C the processed bitter ginseng product
  • more than half of the panels evaluated the bitter taste stronger than caffeine-reduced beverages compared to beverages added with 0.1 ppm or more of processed products (sample C), and for beverages further added with 0.2 ppm or more
  • half of the panels were evaluated as having the same bitter taste as standard beverages.
  • the processed product of Chinese tea according to the present invention when converted to the total content of 21 kinds of saponins (Table 1) contained in the processed product, it is 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more. It is possible to prepare coffee having an enhanced bitter taste of caffeine by blending 25.8 ppt or more, particularly preferably. From the above results, it was confirmed that the processed product of Chinese tea according to the present invention has an effect of enhancing the bitter taste of caffeine with respect to a food containing caffeine such as coffee. Also, this means that it is possible to reduce the content of caffeine in caffeine-containing foods such as coffee by blending the processed product according to the present invention.
  • the processed product of Chinese tea according to the present invention is useful as a food material to supplement the bitter taste of caffeine such as coffee. For this reason, it becomes possible to strengthen the bitterness of coffee (for example, caffeine-less coffee) which reduced caffeine, and to enhance coffee-likeness by adding the mincho tea processed material of this invention.
  • Example C A separate beverage containing 0.05, 0.1, 0.2 or 0.4 ppm of the processed koji tea (Sample C) separately using the prepared caffeine weight-loss beverage (Sample C-added caffeine weight-loss beverage) , And a total of 6 types of black tea beverages (standard beverage: caffeine content 0.016% by mass) to which 0.015% by mass of caffeine (trade name "Chaenome” Swan Product, caffeine purity 99%) is added Test samples were prepared. The composition of these beverages is described in Table 11.
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 11 by a panel of 10 people trained well as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancing effect on black tea caffeine was evaluated. The results are shown in Table 12 together.
  • the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (Sample C) to the caffeine-reduced black tea beverage.
  • the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (Sample C) to the caffeine-reduced black tea beverage.
  • all the panels felt a stronger bitter taste than caffeine-reduced beverages for beverages added with 0.05 ppm or more of processed products (sample C), and for beverages further added with 0.1 ppm or more More than half of the panels, and for beverages added with 0.4 ppm or more, all the panels were evaluated as having the same or strong bitterness as the standard beverage.
  • the processed product of the present invention is useful as a food material for supplementing the bitter taste of caffeine in black tea beverages. Therefore, the bitter taste of black tea with a reduced amount of caffeine (e.g., caffeine-less black tea) can be enhanced and the blackness can be enhanced by adding the processed product according to the present invention.
  • caffeine e.g., caffeine-less black tea
  • Experimental Example 10 The sour taste enhancing action of the processed mackerel tea product According to the above Experimental Example 4, the processed mackerel tea product (sample C) evaluated as having the sharpest bitterness and less miscellaneous taste (sample C) was evaluated for its taste acting on the acid sugar solution. evaluated.
  • sample solution prepared in the production example in an acid sugar solution (an aqueous solution containing 7.0% by mass of fructose glucose, 3.0% by mass of sugar, 0.2% by mass of citric acid (anhydrous), and 0.12% by mass of trisodium citrate (crystal))
  • a sample solution (sample C content: 0.1 ppm or 1 ppm) was prepared by adding the processed minced green tea product (sample C) to a final concentration of 0.1 ppm or 1 ppm.
  • the strength of the sourness of each of the above sample solutions was evaluated by the same panel as in Experimental Example 4 according to the following criteria in comparison with a standard product (2-point test method).
  • EXPERIMENTAL EXAMPLE 11 The sour taste enhancing effect of the mincho tea processed product The bitter taste enhancing effect of the mincho tea processed product of the present invention on a citric acid-containing beverage was evaluated. Specifically, an orange-flavored soft drink containing 0.1% by mass citric acid (acidulant) (fructose glucose 7.0% by mass, sugar 3.0% by mass, trisodium citrate (crystal) 0.0% by mass 3% and citric acid An aqueous solution containing 0.1% by weight of acid (standard beverage), and an orange flavored soft drink (weight reduction of acidulant: 20% loss of citric acid content from a standard beverage) to which 0.08% by weight of citric acid was added .
  • citric acid as acidulant
  • an orange-flavored soft drink containing 0.1% by mass citric acid (acidulant) (fructose glucose 7.0% by mass, sugar 3.0% by mass, trisodium citrate (crystal) 0.0% by mass 3% and citric acid
  • sample C added acidulant weight-loss beverage
  • sample C separately adding 0.05, 0.1, 0.2, or 0.4 ppm of processed bitter ginseng (sample C) separately to the acidulant weight-loss beverage
  • a total of six test samples were prepared in combination with the standard beverage and the acidulant-loss beverage.
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 14 by nine well-trained panels similar to Experimental Example 4, and the processed product (sample C) Were evaluated for their acidity enhancing effects. The results are shown in Table 14 together.
  • the processed product of bitterling tea of the present invention has an effect of enhancing the sourness to a food containing an acidulant. Moreover, this also means that it becomes possible to reduce the compounding quantity of an acidulant by mix
  • EXPERIMENTAL EXAMPLE 12 Saltiness-Enhancing Effect of Gosho-cha Processed Product
  • Salt reduction food 20% reduction in the amount of added salt from the standard food
  • Prepared Prepare a food (Sample C added salt reduced weight food) separately adding 0.05, 0.1, 0.2 or 0.4 ppm of processed bitter ginseng (Sample C) separately to the salt reduced amount drink, respectively.
  • a total of six test samples were prepared in combination with the food and the reduced-salt food.
  • composition of the food is as follows. Glutamic acid Na 0.1 (mass%) Salt 0.5 or 0.4 Dried bonito extract (NaCl content 11%) * 0.2 Kelp extract (NaCl content 8%) * 0.1 Water remaining Total amount 100.0 mass% * Made by San-Ei Gen F.F.I.
  • test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 15 by nine well-trained panel members as in Experimental Example 4, and the processed product (sample C) Saltiness enhancing effect was evaluated. The results are shown in Table 15 together.
  • the processed product of bitterling tea of the present invention has an effect of enhancing saltiness to a salt-containing food. Moreover, this also means that it becomes possible to reduce the compounding quantity of salt by mix
  • Example 4 After dissolving fructose, sucrose, sugar, citric acid (anhydrous) and trisodium citrate (crystal) in grapefruit carbonated drinking water, the total amount was corrected to 25 parts by mass with water. To this, 0.02 parts by mass of a processed product of minced green tea (sample C) was added, and then the total amount was corrected to 100 parts by mass with carbonated water to prepare a grapefruit carbonated beverage. It was a drink that recalled the natural bitterness and fresh skin of grapefruit.
  • Example 5 Acesulfame potassium (trade name: Sanet (registered trademark) (Kirin Kyowa Foods Co., Ltd., a high-intensity sweetener having a sweetness of about 200 times that of sugar) in an amount of 0.005 parts by mass in beer flavored carbonated drinking water Lactic acid (50%) (trade name: primary lactic acid (50%)) (Daiichi Fine Chemical Co., Ltd.) 0.15 parts by mass, trisodium citrate 0.06 parts by mass, beer flavor 0.03 parts by mass, bitter Add 0.02 parts by weight of processed tea product (Sample C), stir and dissolve, correct the total amount to 40 parts by weight with water, add 60 parts by weight of carbonated water, fill it in a container, and add beer flavored carbonated beverage It has a natural bitter taste and is a beverage reminiscent of beer.
  • Example 13 taste-improving action of a processed mackerel tea product
  • the taste-improving function of the processed mackerel tea dish was evaluated.
  • the processed bitter ginseng product (sample C) prepared in the production example is used for various commercial beverages (see Table 16: carbonated beverages, soft drinks, alcoholic beverages, tea beverages, coffee, energy beverages, etc.)
  • the sample solution was prepared by adding the final concentration of the processed tea product (sample C) to 0.1 ppm, 24 ppm (coffee only), or 72 ppm.
  • all commercially available beverages used goods within the shelf life was evaluated by comparison with a standard product by 3 to 20 panel trained enough for sensory evaluation regarding taste.

Abstract

The present invention provides: a processes product of Ku Ding tea, which is reduced in a grassy taste and/or a fatty taste which is a causal factor of an unpleasant flavor of Ku Ding tea and therefore has an improved flavor; and a method for producing the processed product. The processed product of Ku Ding tea can be prepared by employing a production method including the following steps: (1) a step of distilling a part or the whole of an original plant of Ku Ding tea with water vapor; (2) a step of extracting a portion or the whole of the original plant remaining after the water vapor distillation step with water or a mixed solution of water and a water-soluble organic solvent and then collecting an extract; and optionally (3) a step of subjecting the extract obtained in the preceding step to an adsorption/desorption treatment using a resin to collect a fraction containing a component having bitterness.

Description

苦丁茶加工物Qingcha processed products
　本発明は苦丁茶加工物、及びその製造方法に関する。より詳細には、本発明は苦丁茶特有の不快な風味を低減することで風味を改善した苦丁茶加工物、及びその製造方法に関する。また本発明は、かかる風味を改善した苦丁茶加工物の用途に関する。 BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to a processed product and a method for producing the same. More particularly, the present invention relates to a processed product of bitterling which has an improved flavor by reducing the unpleasant flavor peculiar to bitterling, and a method for producing the same. The present invention also relates to the use of the processed product of minced tea with improved flavor.
　苦丁茶は、主に中国の南部地方で茶（Camellia sinensis (L.) Kuntzeを原料とする茶）の代用として古来より飲用されてきた茶である。中国では、古くから多くの薬効（解熱、解毒、炎症を治す、鎮痛、血液循環を良くする等）が知られ、治療に使用されていたが（非特許文献１）、近年では、さらにコレステロール及び血中脂質低下作用、アテローム性動脈硬化抑制作用、抗酸化作用、糖尿病改善作用（以上、特許文献１及び２等参照）等、生活習慣病を改善するうえで有用な多くの生理作用があることが知られるようになり、健康茶として注目されている。 Qingcha is a tea that has been used since ancient times mainly as a substitute for tea (a tea made from Camellia sinensis (L.) Kuntze) in the southern region of China. In China, many medicinal effects (antipyretic, detoxification, cure inflammation, analgesia, improve blood circulation, etc.) have been known for a long time and have been used for treatment (Non-patent Document 1). There are many physiological actions that are useful for alleviating lifestyle-related diseases, such as blood hypolipidemic action, atherosclerosis suppressing action, antioxidant action, and diabetes ameliorating action (see above, Patent Documents 1 and 2 etc.) Has become known and is attracting attention as a health tea.
　しかし、苦丁茶は、その名の通り、極めて苦味が強いため、飲用しづらいという問題がある。これを解消するための方法として、苦丁茶抽出物にγ－シクロデキストリンを配合する方法（特許文献３参照）、及び苦丁茶葉を乳酸発酵する方法（特許文献４参照）が提案されている。 However, bittern tea, as the name suggests, is extremely bitter and therefore has the problem of difficulty in drinking. As a method for solving this, a method of blending γ-cyclodextrin with a bitterling tea extract (see Patent Document 3) and a method of lactic acid fermentation of a bitterling tea leaf (see Patent Document 4) have been proposed. .
特開２００４－３１５４０９号公報Unexamined-Japanese-Patent No. 2004-315409 国際公開パンフレットＷＯ２０１２／１００６１２号International Publication Pamphlet WO 2012/100612 特開２００４－５７１５３号公報JP 2004-57153 A 特開２００６－２９６３３８号公報Unexamined-Japanese-Patent No. 2006-296338
　近年では、嗜好性の多様化により「苦味」も呈味の一つとして好まれるようになってきている。また、飲食物に味の広がりや深みを付与する目的で、敢えて苦味を付与した飲食物も増えてきている。こうした状況に鑑み、本発明者らは、苦丁茶について、苦味成分としての利用を検討していたところ、苦丁茶には特有の青臭さ（グリーン臭）及び脂肪臭があり、これが苦丁茶の不快な風味に結びついており、苦丁茶に対する嗜好性を低下させている要因の一つであると考えた。 In recent years, "bitter taste" has come to be preferred as one of the tastes due to diversification of preference. Also, for the purpose of imparting the spread and depth of taste to foods and beverages, foods and beverages which have been intentionally given a bitter taste are also increasing. In view of these circumstances, the present inventors have examined the use of bittern tea as a bitter component, but bittern tea has a peculiar blue odor (green odor) and a fatty odor, which are It is thought that it is linked to the unpleasant taste of tea and is one of the factors that reduce the preference for bitter tea.
　そこで、本発明は、苦丁茶に不快な風味をもたらしている要因である青臭さ及び／又は脂肪臭を低減し、苦丁茶の風味を改善してなる苦丁茶加工物を提供することを目的とする。また、本発明は当該苦丁茶加工物を製造する方法、言い換えれば苦丁茶加工物の風味改善方法を提供することを目的とする。さらに、本発明は青臭さ及び／又は脂肪臭が低減され、風味が改善されてなる苦丁茶加工物の用途、具体的には呈味改善剤としての用途を提供することを目的とする。 Therefore, the present invention provides a processed mackerel product which reduces the bluish odor and / or the fatty odor, which is a factor causing unpleasant taste to bittern tea, and improves the flavor of bittern tea. With the goal. Another object of the present invention is to provide a method for producing the processed product of minced tea, in other words, a method for improving the flavor of processed products of minced tea. Another object of the present invention is to provide a use of a processed product of bitter gourd with reduced bluish odor and / or fatty odor and improved flavor, specifically as a taste improver.
　本発明者らは、上記課題を解決すべく鋭意検討を重ねてきたところ、苦丁茶葉について、抽出処理に先立ち、水蒸気蒸留処理を行うことで、苦丁茶特有の青臭さ及び脂肪臭が低減されることを確認した。さらに、上記方法で得られた苦丁茶葉エキスは、苦丁茶葉を水蒸気蒸留処理することなく、単に抽出処理したものと比較して、雑味が有意に低減されており、その結果、苦丁茶特有の苦味がクリア（明快）に、またシャープ（鋭い）に感じられることを確認した。つまり、苦丁茶葉について、抽出処理に先立ち、水蒸気蒸留処理を行うことで、苦味に特徴づけられる苦丁茶の風味が総合的に改善されることを見出した。 The present inventors have intensively studied to solve the above-mentioned problems, and by performing steam distillation prior to the extraction treatment for bitterling tea leaves, the peculiar blue odor and fatty odor of bitterling tea are reduced. It confirmed that it was done. Furthermore, the bitterling tea leaf extract obtained by the above-mentioned method has significantly reduced miscellaneous tastes as compared with those obtained by simply extracting and treating the bitterling tea leaf without steam distillation treatment, as a result, It was confirmed that the bitterness peculiar to tea was felt clear (clear) and sharp (sharp). That is, it was found that the steam distillation process prior to the extraction process on the bitterling tea leaves comprehensively improves the flavor of the bitterling tea which is characterized by a bitter taste.
　さらに本発明者らは、上記方法で製造される苦丁茶加工物の各種用途を検討していたところ、食品に添加することで当該食品に苦味を付与または増強するだけに留まらず、対象とする食品に応じて酸味または塩味を増強する効果を発揮することを確認した。以上のことから、前記の方法で製造される苦丁茶加工物は、それ自体、苦丁茶等の食品として使用されるほか、呈味改善剤、特に苦味付与剤、酸味増強剤または塩味増強剤など、食品用組成物として有効に使用できると考えられる。 Furthermore, when the present inventors examined various uses of the processed product of Goshocha manufactured by the above-mentioned method, it is not only limited to imparting or enhancing the bitter taste to the food by adding it to the food. Were confirmed to exert the effect of enhancing acidity or saltiness depending on the food to be used. From the above, the processed mackerel product manufactured by the above-mentioned method is itself used as a food such as mackerel tea, and further, a taste improver, particularly a bitter taste imparting agent, an acid taste enhancer or a salty taste enhancer It is considered that the composition can be effectively used as a food composition such as an agent.
　本発明はかかる知見に基づいて完成したものであり、下記の実施態様を包含するものである。
（Ｉ）苦丁茶加工物の製造方法
（Ｉ－１）下記の工程を有する、苦丁茶加工物の製造方法：
（１）苦丁茶の基原植物の一部または全部を水蒸気蒸留する工程（水蒸気蒸留工程）、及び
（２）上記水蒸気蒸留工程後に残った基原植物の一部または全部を水または水と水溶性有機溶媒との混合液を用いて抽出処理し、抽出液を回収する工程（抽出工程）。
（Ｉ－２）さらに下記の工程を有する、（Ｉ－１）に記載する製造方法：
（３）前記抽出工程で得られる抽出液を、樹脂を用いて吸着・脱着処理することにより苦味成分を含む画分を回収する工程。
（Ｉ－３）苦丁茶の基原植物が、大葉冬青（Ilex latifolia Thunb.）、苦丁茶冬青（Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu）、または紫茎女貞（Ligustrum purpurascens Y.C.Yang）である、（Ｉ－１）または（Ｉ－２）に記載する製造方法。
（Ｉ－４）風味が改善された苦丁茶加工物、好ましくは青臭さと脂肪臭が低減された苦丁茶加工物を製造する方法である、（Ｉ－１）～（Ｉ－３）のいずれかに記載する製造方法。 The present invention has been completed based on such findings, and includes the following embodiments.
(I) Method of Producing Process of Bitter Tea Processed Product (I-1) Method of Producing a Process of Bitter Tea Processed Product Having the Following Steps:
(1) a step of steam-distilling a part or all of the base plant of bitterling tea (steam distillation step), and (2) a part or all of the base plant remaining after the steam distillation step with water or water A step of extraction processing using a liquid mixture with a water-soluble organic solvent to recover an extract (extraction step).
(I-2) The production method described in (I-1) further comprising the following steps:
(3) A step of recovering the fraction containing a bitter component by subjecting the extract obtained in the extraction step to adsorption / desorption treatment using a resin.
(I-3) The base plant of the bitter green tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), The manufacturing method described in (I-1) or (I-2).
(I-4) A processed product of bittern tea with improved flavor, preferably a processed product of bittern tea with reduced green odor and fat odor, (I-1) to (I-3) The manufacturing method described in any.
（II）苦丁茶加工物の風味改善方法
（II－１）下記の工程を有する、苦丁茶加工物の風味改善方法：
（１）苦丁茶の基原植物の一部または全部を水蒸気蒸留する工程（水蒸気蒸留工程）、及び
（２）上記水蒸気蒸留工程後に残った基原植物の一部または全部を水または水と水溶性有機溶媒との混合液を用いて抽出処理し、抽出液を回収する工程（抽出工程）。
（II－２）さらに下記の工程を有する、（II－１）に記載する風味改善方法：
（３）前記抽出工程で得られる抽出液を、樹脂を用いて吸着・脱着処理することにより苦味成分を含む画分を回収する工程。
（II－３）苦丁茶の基原植物が、大葉冬青（Ilex latifolia Thunb.）、苦丁茶冬青（Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu）、または紫茎女貞（Ligustrum purpurascens Y.C.Yang）である、（II－１）または（II－２）に記載する風味改善方法。 (II) Method for Improving the Flavor of Processed Gojicha (II-1) Method for Improving the Flavor of Processed Gojicha having the Following Steps:
(1) a step of steam-distilling a part or all of the base plant of bitterling tea (steam distillation step), and (2) a part or all of the base plant remaining after the steam distillation step with water or water A step of extraction processing using a liquid mixture with a water-soluble organic solvent to recover an extract (extraction step).
(II-2) The flavor improving method described in (II-1) further having the following steps:
(3) A step of recovering the fraction containing a bitter component by subjecting the extract obtained in the extraction step to adsorption / desorption treatment using a resin.
(II-3) The base plant of the bitter green tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), The flavor improvement method described in (II-1) or (II-2).
（III）苦丁茶加工物
（III－１）前記（Ｉ－１）～（Ｉ－４）のいずれに記載する製造方法で得られる苦丁茶加工物。
（III－２）苦丁茶の基原植物が、大葉冬青（Ilex latifolia Thunb.）、苦丁茶冬青（Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu）、または紫茎女貞（Ligustrum purpurascens Y.C.Yang）である、（III－１）に記載する苦丁茶加工物。
（III－３）下表に示される２１種の化合物（トリテルペン配糖体）の含有量１００質量部に対して、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの含有量が総量で１２００質量部以下、好ましくはヘキサナールの含有量が３１０質量部以下、２，４－ヘキサジエナールの含有量が４０質量部以下、２，４－ヘプタジエナールの含有量が６２０質量部以下、及び２，４－デカジエナールの含有量が１６０質量部以下であることを特徴とする、苦丁茶加工物。
Figure JPOXMLDOC01-appb-T000002
 ［ＵＨＰＬＣ条件］
　装置：SHIMADZU社製UHPLC（Nexera X2）
　カラム：ACQUITY UPLC BEH C18 (100mm×2.1mm I.D.,1.7 μm)
　カラム槽温度：30℃
　移動相：（A）0.1容量％　ギ酸水溶液、　（B）0.1容量％　ギ酸含有アセトニトリル
　グラジエント（linear）：（B）5容量％（0min）→60容量％（70min）→100容量％（75min）
　流速：0.2 mL/min
　注入量：5μL
［ＴＯＦ／ＭＳ条件］
　装置：AB SCIEX社製TOF/MS（Triple TOF 5600+ System）
　イオン化法：エレクトロスプレーイオン化法（ESI）ネガティブ
　質量範囲：m/z 50～2000。 (III) Minced Tea Processed Product (III-1) A Minced Tea Processed Product Obtained by the Production Method Described in any of the Above (I-1) to (I-4).
(III-2) The base plant of the bitter melon tea is large leaf winter blue (Ilex latifolia Thunb.), Bitter melon winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang), A processed product as described in (III-1).
(III-3) Hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4 with respect to 100 parts by mass of 21 compounds (triterpene glycosides) shown in the following table. -The total content of decadienal is 1200 parts by mass or less, preferably the content of hexanal is 310 parts by mass or less, the content of 2,4-hexadienal is 40 parts by mass or less, the content of 2,4-heptadienal is A machined product according to claim 1, wherein the content is 620 parts by mass or less and the content of 2,4-decadienal is 160 parts by mass or less.
Figure JPOXMLDOC01-appb-T000002
 [UHPLC conditions]
Device: UHPLC (Nexera X2) manufactured by SHIMADZU
Column: ACQUITY UPLC BEH C18 (100 mm × 2.1 mm ID, 1.7 μm)
Column bath temperature: 30 ° C
Mobile phase: (A) 0.1% by volume aqueous formic acid, (B) 0.1% by volume acetonitrile containing formic acid gradient (linear): (B) 5% by volume (0 min) → 60% by volume (70 min) → 100% by volume (75 min)
Flow rate: 0.2 mL / min
Injection volume: 5 μL
[TOF / MS conditions]
Device: AB SCIEX TOF / MS (Triple TOF 5600+ System)
Ionization method: electrospray ionization method (ESI) negative Mass range: m / z 50-2000.
（III－５）上記２１種の化合物（トリテルペン配糖体）の含有量１００質量部に対して、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの含有量が総量で２８０質量部以下、好ましくはヘキサナールの含有量が８０質量部以下、２，４－ヘキサジエナールの含有量が１０質量部以下、２，４－ヘプタジエナールの含有量が１６０質量部以下、２，４－デカジエナールの含有量が４０質量部以下であることを特徴とする、（III－４）に記載する苦丁茶加工物。
（III－６）苦丁茶加工物が、苦丁茶の基原植物の水蒸気蒸留処理後の残留植物の抽出物である、（III－１）～（ＩＩＩ－５）のいずれかに記載する苦丁茶加工物。 (III-5) The content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal relative to 100 parts by mass of the above-mentioned 21 compounds (triterpene glycosides) The total amount is 280 parts by mass or less, preferably the content of hexanal is 80 parts by mass or less, the content of 2,4-hexadienal is 10 parts by mass or less, and the content of 2,4-heptadienal is 160 parts by mass or less A processed material according to (III-4), wherein the content of 2,4-decadienal is 40 parts by mass or less.
(III-6) Described in any one of (III-1) to (III-5), wherein the processed product of bitterling tea is an extract of residual plants after steam distillation treatment of the basic plant of bitterling tea Qingcha processed products.
（IV）食品または食品用組成物
（IV－１）（III－１）～（III－７）のいずれに記載する苦丁茶加工物を含む食品または食品用組成物。
（IV―２）前記食品が加工食品である（IV－１）に記載する食品または食品用組成物。
（IV―３）ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの総含有量が８０ｐｐｍ未満、好ましくは６０ｐｐｍ以下、より好ましくは４０ｐｐｍ以下、さらに好ましくは２０ｐｐｍ以下、特に好ましくは２０ｐｐｍ未満である、（IV－１）または（IV－２）に記載する食品または食品用組成物。
（IV―４）前記食品がさらに苦味素材、酸味素材及び鹹味素材からなる群より選択されるのいずれか少なくとも１種を含有する加工食品である（IV－１）～（IV－３）のいずれかに記載する食品または食品用組成物。
（IV－５）前記食品用組成物が呈味改善剤である（IV－１）または（IV-３）に記載する食品または食品用組成物。
（IV－６）前記呈味改善剤が苦味付与剤、酸味増強剤または塩味増強剤である（IV－５）に記載する食品または食品用組成物。 (IV) A food or food composition comprising the processed food according to any of the food or food composition (IV-1) (III-1) to (III-7).
(IV-2) The food or food composition according to (IV-1), wherein the food is a processed food.
(IV-3) The total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is less than 80 ppm, preferably 60 ppm or less, more preferably 40 ppm or less, still more preferably 20 ppm The food or food composition as described in (IV-1) or (IV-2) below, particularly preferably less than 20 ppm.
(IV-4) A processed food according to any of (IV-1) to (IV-3), wherein the food is at least one selected from the group consisting of a bitter taste material, an acid taste material and a taste taste material. A food or food composition described in any form.
(IV-5) The food or food composition according to (IV-1) or (IV-3), wherein the food composition is a taste improver.
(IV-6) The food or the food composition according to (IV-5), wherein the taste improving agent is a bitter taste imparting agent, an acid taste enhancer or a salt taste enhancer.
（V）被験食品の呈味改善方法
（Ｖ－１）（III－１）～（III－５）のいずれに記載する苦丁茶加工物を被験食品に配合する工程を有する、被験食品の呈味を改善する方法。
（Ｖ－２）上記被験食品の呈味の改善が、被験食品に苦味を付与する方法、被験食品の苦味を増強する方法、被験食品の酸味を増強する方法、被験食品の塩味を増強する方法、及び／または、これらの少なくとも１つの方法によって派生して得られる呈味増強または呈味改善方法である、（Ｖ－１）に記載する方法。
（Ｖ－３）上記被験物の呈味の改善がビール、コーヒー飲料、紅茶飲料若しくは茶飲料の風味を増強もしくは改善する方法、または果汁感若しくは果皮感（ピール感）の増強若しくは改善する方法である、（Ｖ－１）に記載する方法。 (V) Presentation of a test food, comprising the step of blending the processed product of the compound with the test food according to any of the methods (V-1) (III-1) to (III-5) for improving the taste of the test food How to improve the taste.
(V-2) A method for improving the taste of the test food, a method for enhancing the bitter taste of the test food, a method for enhancing the acidity of the test food, a method for enhancing the saltiness of the test food And / or the method according to (V-1), which is a method for enhancing or improving the taste obtained by derivation by at least one of these methods.
(V-3) A method of improving the taste of the test substance to enhance or improve the taste of beer, coffee beverage, black tea beverage or tea beverage, or a method of enhancing or improving the feeling of fruit juice or peel (peel) The method described in (V-1).
　なお、本発明でいう「食品」という用語には、アルコール飲料を含む飲料形態の食品も包含される。また本明細書において不快臭（青臭さ及び／または脂肪臭）または雑味が「低減された」という場合の「低減」には、不快臭（青臭さ及び／または脂肪臭）または雑味がゼロまで低減される場合のみならず、その一部が低減される場合も包含される。 The term "food" in the present invention also encompasses food in the form of a beverage including alcoholic beverages. In the present specification, “reduction” when unpleasant odor (blue odor and / or fatty odor) or miscellaneous taste is “reduced” means no unpleasant odor (blue odor and / or fatty odor) or miscellaneous taste. Not only is the case of being reduced, but also the case of being partially reduced.
　本発明の製造方法によれば、苦丁茶の基原植物の一部または全部について、抽出処理に先立ち水蒸気蒸留処理を行うことで、苦丁茶特有の青臭さ及び／または脂肪臭が有意に低減された苦丁茶加工物を調製することができる。また、本発明の製造方法によれば、苦丁茶の基原植物の一部または全部を単に抽出処理したものと比較して、雑味が有意に低減された苦丁茶加工物を調製することができる。斯くして調製された苦丁茶加工物は、青臭さ及び／または脂肪臭が低減されるとともに、雑味が低減されているため、苦丁茶特有の苦味をクリア（明快）に、またシャープに（鋭く）感じることができ、苦丁茶特有の苦味を活かした風味のよい苦丁茶加工物として提供することができる。 According to the production method of the present invention, by performing steam distillation treatment prior to the extraction treatment on some or all of the raw plants of the bitterling tea, the blue odor and / or fat odor peculiar to the bitterling tea is significantly significant. Reduced green tea products can be prepared. In addition, according to the production method of the present invention, it is possible to prepare a processed product of bitterling with significantly reduced miscellaneous taste as compared with that obtained by simply extracting a part or all of the original plant of bitterling tea. be able to. The thus-prepared product of minced green tea has a reduced bluish odor and / or fat odor and reduced miscellaneous tastes, so that the characteristic bitterness of bittern tea is clear (clear) and sharp. Can be provided as a savory bitter green tea processing product which can be felt (sharp) and which takes advantage of the bitter taste characteristic of bitter green tea.
　本発明の苦丁茶加工物は、前述する特徴を有するため、そのもの自体が健康茶（粉末、顆粒状の茶を含む）を始めとする各種食品（加工食品）またはその素材として有用であるほか、対象とする食品の呈味を改善する（例えば、苦味を付与する、酸味を増強する、及び／または塩味を増強する等）目的で、各種加工食品を製造する際に添加配合する食品用組成物（例えば、苦味付与剤、酸味増強剤、または塩味増強剤などの呈味改善剤）として、また調味料としても有用である。 The processed food according to the present invention has the above-mentioned characteristics, and itself is useful as various food (processed food) including health tea (including powder and granular tea) or material thereof Composition for food added to produce various processed foods for the purpose of improving taste of target food (for example, imparting bitterness, enhancing sourness and / or enhancing saltiness, etc.) It is also useful as a seasoning agent (for example, a taste improving agent such as a bitter taste imparting agent, an acid taste enhancer, or a salt taste enhancer).
（Ｉ）苦丁茶加工物の製造方法
　本発明の苦丁茶加工物の製造方法は、下記（１）及び（２）の工程を有することを特徴とする。より詳細には、苦丁茶の基原植物を（２）の抽出処理に供する前に、（１）の水蒸気蒸留処理に供することを特徴とする：
（１）苦丁茶の基原植物の一部または全部を水蒸気蒸留する工程（水蒸気蒸留工程）、及び
（２）上記水蒸気蒸留工程後に残った基原植物の一部または全部（残留植物）を水または水と水溶性有機溶媒との混合液を用いて抽出処理し、抽出液を回収する工程（抽出工程）。 (I) Method for Producing a Mending Tea Product The method for producing a Mending tea product of the present invention is characterized by having the following steps (1) and (2). More specifically, it is characterized in that the raw plant of Qingcha tea is subjected to the steam distillation treatment of (1) before being subjected to the extraction treatment of (2):
(1) a step of steam-distilling a part or all of the base plant of bitterling tea (steam distillation step), and (2) a part or all of the base plant remaining after the steam distillation step (residue plant) A step of extracting with water or a mixture of water and a water-soluble organic solvent, and recovering an extract (extraction step).
　また（２）の抽出処理によって得られた抽出液は、さらに下記の（３）の工程に供することもできる：
（３）上記抽出工程で得られる抽出液を、樹脂を用いて吸着・脱着処理することにより苦味成分を含む画分を回収する工程。 Further, the extract obtained by the extraction treatment of (2) can also be subjected to the following step (3):
(3) A step of recovering a fraction containing a bitter component by subjecting the extract obtained in the above extraction step to adsorption / desorption treatment using a resin.
　苦丁茶の基原植物としては、従来より苦丁茶の原料として利用されている下記の５科５属１０種の植物を挙げることができる（非特許文献１～３参照）。
(1) 紫茎女貞（学名：Ligustrum purpurascens Y.C.Yang，科名：モクセイ科（Oleaceae），産地：雲南）
(2) 序梗女貞（学名：Ligustrum pedunculare Rehd.，科名：モクセイ科（Oleaceae），産地：四川）
(3) 日本毛女貞（学名：L.japonicum var.pubescens Koidz.，科名：モクセイ科（Oleaceae），産地：貴州）
(4) 粗壮女貞（学名：L.robustum (Roxb.) Bl., 科名：モクセイ科（Oleaceae），産地：貴州）
(5) 枸骨（学名：Ilex cornuta Lindl. ex Paxt.，科名：モチノキ科（Aquifoliaceae），産地：浙江）
(6) 苦丁茶冬青（学名：Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu，科名：モチノキ科（Aquifoliaceae），産地：広西）
(7) 大葉冬青（学名：Ilex latifolia Thunb.，科名：モチノキ科（Aquifoliaceae），産地：浙江・湖南）
(8) 毛葉牛黄木（学名：Cratoxylum prunifolium(Kurz)Dyer，科名：オトギリソウ科（Guttiferae），産地：広西）
(9) 厚売樹（学名：Ehretia thysiflora(S.etZ.)Nakai，科名：ムラサキ科（Boraginaceae），産地：広西）
(10) 石南（学名：Photinia serrulata Lindl.，科名：バラ科（Rosaceae），産地：浙江）。 As a root plant of bitterling tea, the following plants of five genera and ten genera which are conventionally used as raw materials for bitterling tea can be mentioned (see Non-patent documents 1 to 3).
(1) Purple stem moth (Scientific name: Ligustrum purpurascens YCYang, Department name: Moxaceae (Oleaceae), origin: Yunnan)
(2) Omochi woman (Scientific name: Ligustrum peduculare Rehd., Department name: Moxaceae (Oleaceae), origin: Sichuan)
(3) Japanese hairy lady (Scientific name: L. japonicum var. Pubescens Koidz., Department name: Moxaceae (Oleaceae), Origin: Guizhou)
(4) Colossus moth (Scientific name: L. robustum (Roxb.) Bl., Department name: Moxaceae (Oleaceae), Origin: Guizhou)
(5) Skeleton (Scientific name: Ilex cornuta Lindl. Ex Paxt., Department name: Aquifoliaceae (Aquifoliaceae), Origin: Zhejiang)
(6) Goshocha Fuyu blue (Scientific name: Ilex kudingcha CJTseng, Ilex kaushue SYHu, Department name: Aquifoliaceae (Aquifoliaceae), origin: Guangxi)
(7) Ooba Fuyu blue (Scientific name: Ilex latifolia Thunb., Family name: Aquifoliaceae (Aquifoliaceae), Origin: Zhejiang, Hunan)
(8) Wool-tailed cow yellow wood (Scientific name: Cratoxylum prunifolium (Kurz) Dyer, Department name: Gutticaceae (Guttiferae), origin: Guangxi)
(9) Good-selling tree (Scientific name: Ehretia thysiflora (S. et Z.) Nakai, Department name: Murasaki family (Boraginaceae), origin: Guangxi)
(10) Shinan (Scientific name: Photinia serrulata Lindl., Department name: Rosaceae (Rosaceae), origin: Zhejiang).
　制限はされないが、上記のうち、好ましくはモチノキ科またはモクセイ科に属する植物である。なかでもモチノキ科に属する植物としては大葉冬青、及び苦丁茶冬青を、モクセイ科に属する植物として紫茎女貞を挙げることができる。より好ましくは大葉冬青である。 Among the above-mentioned plants, preferably, they are plants belonging to the family Mochinaceae or Moxaceae, without being restricted thereto. Above all, examples of plants belonging to Alnus ginseng include large leaf winter blue, and bitter gourd winter blue, and examples of plants belonging to Moxaceae include purple stem flower. More preferably, it is large leaf winter blue.
　上記基原植物の使用部位は、特に制限されず、例えば全草、またはその一部（葉、枝、枝葉、幹、花、花穂、花弁、根、根茎、又は種子）を広く用いることができる。好ましくは葉、枝、枝葉、及びそれを含む部位であり、より好ましくは葉、枝葉、及びそれを含む部位である。基原植物のこれらの部位は、上記（１）の水蒸気蒸留処理に供される前に、予め、細断（破砕及び粉砕を含む）処理や乾燥処理に供されていてもよく、また本発明の効果を妨げないことを限度として、萎凋処理、蒸熱処理、揉捻処理、及び乾燥処理等、一般的な茶の加工処理に供されていてもよい。また水蒸気蒸留処理の前に、予め水にて湿潤させておいてもよい。 The site of use of the above-mentioned original plant is not particularly limited, and for example, whole grass or a part thereof (leaf, branch, foliage, stem, flower, flower ear, petal, root, rhizome or seed) can be widely used . Preferably, it is a leaf, a branch, a branch and a site containing it, more preferably a leaf, a branch and a site containing it. Before being subjected to the steam distillation treatment of the above (1), these parts of the original plant may be previously subjected to shredding (including crushing and crushing) treatment and drying treatment, and the present invention It may be provided for general processing of tea such as withering treatment, steaming treatment, straining treatment, and drying treatment, as long as the effect of (1) is not impaired. In addition, prior to the steam distillation treatment, it may be previously wetted with water.
　水蒸気蒸留処理は、植物から香気成分（アロマ）を得るための方法として、従来から広く知られている方法である（例えば、藤巻正生ら「香料の事典」p.366、1980年8月27日発行、朝倉書店）。具体的には、水蒸気蒸留処理は、上記原料とする基原植物（以下、使用部位を含めて「原料植物」と総称する）に水蒸気を通気し、水蒸気に伴われて留出してくる香気成分を水蒸気とともに濃縮させる方法である。より具体的には、制限されないものの、上記原料植物を仕込んだ水蒸気蒸留釜の底部から水蒸気を吹き込み、上部の留出側に接続した冷却器で留出蒸気を冷却することにより、凝集物として揮発性香気成分を含有する留出液を捕集する方法を例示することができる。本発明では、水蒸気蒸留処理は、上記原料植物から香気成分を除去し、当該香気成分が低減された原料植物を得るために使用される。次いで香気成分が低減された原料植物は（２）の抽出処理に供するために使用される。本発明において、水蒸気蒸留処理は、留出除去（留去）する香気成分に応じて、加圧水蒸気蒸留、常圧水蒸気蒸留、減圧水蒸気蒸留のいずれかの蒸留手段を採用することができる。好ましくは常圧水蒸気蒸留処理である。 Steam distillation is a conventionally and widely known method for obtaining an aroma component (aroma) from plants (for example, Masao Fujimaki et al. "Encyclopedia of perfume" p. 366, August 1980, 27). Date issued, Asakura Shoten). Specifically, in the steam distillation process, steam is passed through the base plant (hereinafter collectively referred to as a "raw plant" including the site of use) as the above-mentioned raw material, and an aroma component distilled off accompanied by the steam. Is a method of concentrating it with water vapor. More specifically, although not restricted, steam is blown from the bottom of a steam distiller equipped with the above-mentioned raw material plants, and the distillate vapor is cooled by a cooler connected to the upper distillation side to volatilize as aggregates. A method of collecting a distillate containing an aromatic component can be exemplified. In the present invention, the steam distillation treatment is used to remove an aroma component from the above-mentioned raw material plant and obtain a raw material plant in which the aroma component is reduced. Then, the raw material plant in which the aroma component is reduced is used to be subjected to the extraction treatment of (2). In the present invention, the steam distillation process may adopt any of distillation means of pressurized steam distillation, normal pressure steam distillation and reduced pressure steam distillation, depending on the aroma components to be removed by distillation (distillation). Preferred is atmospheric pressure steam distillation treatment.
　本発明では、水蒸気蒸留は、好ましくは原料植物に含まれる苦丁茶特有の青臭さ（グリーン臭）の原因となる香気成分が除去できるように設定することができる。また好ましくは苦丁茶特有の脂肪臭（脂っぽい匂い、アルデヒド臭）の原因となる香気成分が除去できるように設定することができる。なお、苦丁茶特有の青臭さ（グリーン臭）の原因となる香気成分としては、ヘキサナール（沸点119-124℃）を例示することができる。また制限されないものの、苦丁茶特有の脂肪臭（脂っぽい匂い、アルデヒド臭）の原因となる香気成分としては、２，４－ヘキサジエナール（沸点170-173℃）、２，４－ヘプタジエナール（沸点177.2-177.4℃）、及び／または２，４－デカジエナール（沸点244-245℃）等を例示することができる。水蒸気蒸留の温度条件としては、上記目的が達成できる限り制限されないものの、常圧水蒸気蒸留の場合は１００℃以上の水蒸気で処理を行うことが好ましい。また水蒸気蒸留の蒸気流量や処理時間も、上記目的が達成できる限り制限されないものの、例えば処理時間としては１０分～５時間程度を例示することができる。このようにして、原料植物１質量部に対して、原料植物の香気成分を含む例えば０．１～１０質量部程度の留出液、好ましくは１～５質量部を留去することができる。 In the present invention, the steam distillation can be preferably set so as to be able to remove an aroma component which causes a peculiar blue odor (green odor) contained in the raw material plant. Further, preferably, it can be set so as to be able to remove an aroma component which causes a fat odor (a greasy smell, an aldehyde odor) peculiar to bitter green tea. In addition, hexanal (boiling point 119-124 ° C.) can be exemplified as an aroma component which causes a greenish odor peculiar to bitter green tea. Moreover, although it is not restricted, as an aroma component causing fat smell (fatish smell, aldehyde smell) peculiar to bittern tea, 2,4-hexadienal (boiling point 170-173 ° C.), 2,4-heptadienal (Boiling point 177.2-177.4 ° C.) and / or 2,4-decadienal (boiling point 244-245 ° C.) and the like can be exemplified. The temperature conditions for steam distillation are not limited as long as the above object can be achieved, but in the case of atmospheric steam distillation, it is preferable to carry out treatment with steam at 100 ° C. or higher. Further, the flow rate of steam distillation and the treatment time are not limited as long as the above object can be achieved, but for example, about 10 minutes to 5 hours can be exemplified as the treatment time. In this manner, for example, about 0.1 to 10 parts by mass of a distillate, preferably 1 to 5 parts by mass, containing the aroma component of the raw material plant can be distilled off with respect to 1 part by mass of the raw material plant.
　上記水蒸気蒸留処理により香気成分が留去された後の植物（残留植物）は、次いで（２）の抽出処理に供される。 The plants (residual plants) after the aroma components have been distilled off by the steam distillation process are then subjected to the extraction process (2).
　抽出処理で使用される抽出溶媒としては、水または水と水溶性有機溶媒との混合液（含水有機溶媒）を挙げることができる。好ましくは水である。なお、水とともに使用される水溶性有機溶媒としては、メタノール、エタノール、１－プロパノール、２－プロパノール、及び１－ブタノール等を例示することができる。これらは１種または２種以上を組み合わせて、水と併用することができる。好ましくはエタノールである。かかる含水有機溶媒に含まれる有機溶媒の割合としては、制限されないものの、エタノールの場合は９５容量％以下、好ましくは８５容量％以下、より好ましくは７５容量％以下とすることができる。 Examples of the extraction solvent used in the extraction treatment include water or a mixture of water and a water-soluble organic solvent (hydrous organic solvent). Preferably it is water. As the water-soluble organic solvent used together with water, methanol, ethanol, 1-propanol, 2-propanol, 1-butanol and the like can be exemplified. These can be used alone or in combination with water. Preferably it is ethanol. The proportion of the organic solvent contained in the water-containing organic solvent is not limited, but in the case of ethanol, it can be 95% by volume or less, preferably 85% by volume or less, more preferably 75% by volume or less.
　抽出処理は、静置浸漬、振盪、撹拌または循環等の任意の条件で行うことができ、これらの条件は任意に組み合わせることもできる。かかる抽出処理は、公知の抽出装置を用いて行うことができる。かかる抽出装置としては、前記残留植物と抽出溶媒とが接触した状態で保持できるものであればよく、例えばカラム型抽出機、ニーダー型抽出機、向流抽出機などを挙げることができる。また抽出温度、抽出時間も任意に設定することができる。抽出温度は、使用する抽出溶媒に応じて４～１００℃の範囲で適宜設定することができ、制限されないが、好ましくは２０～１００℃、より好ましくは４０～９５℃である。抽出時間も使用される抽出操作に依拠して、例えば１０分～５０時間の範囲から適宜選択することができる。より具体的には、制限されないものの、残留植物の重量に対して１～２００倍量の抽出溶媒を用い、２０～１００℃、より好ましくは４０～９５℃の温度にて残留植物に通液する方法や、当該温度の抽出溶媒に残留植物を１０分～１２０分程度浸漬保持する方法、さらにこれらの方法を組み合わせて抽出する方法を例示することができる。 The extraction treatment can be performed under any conditions such as static immersion, shaking, stirring or circulation, and these conditions can be arbitrarily combined. Such extraction processing can be performed using a known extraction device. As such an extraction device, any device can be used as long as it can be held in a state where the residual plant and the extraction solvent are in contact with each other, and examples thereof include a column type extractor, a kneader type extractor, and a countercurrent extractor. Moreover, extraction temperature and extraction time can also be set arbitrarily. The extraction temperature can be appropriately set in the range of 4 to 100 ° C. depending on the extraction solvent used, and is not limited, but is preferably 20 to 100 ° C., more preferably 40 to 95 ° C. The extraction time can also be appropriately selected, for example, from the range of 10 minutes to 50 hours, depending on the extraction operation used. More specifically, although it is not limited, the residual plant is passed through the residual plant at a temperature of 20 to 100 ° C., more preferably 40 to 95 ° C., using 1 to 200 times the amount of the extraction solvent A method, a method of immersing and holding a residual plant in an extraction solvent at the temperature for about 10 minutes to 120 minutes, and a method of extracting by combining these methods can be exemplified.
　上記抽出処理後、濾過、遠心分離、沈殿またはデカント等の任意の固液分離方法により、抽出液を植物残渣から分離し回収する。なお、斯くして得られる植物残渣は、再度抽出処理に供することもでき、前記抽出処理を繰り返すことで回収される抽出液は、初回の抽出液と混合して、苦丁茶加工物として調製することもできる。 After the above extraction treatment, the extract is separated from the plant residue and recovered by any solid-liquid separation method such as filtration, centrifugation, precipitation or decantation. The plant residue thus obtained can also be subjected to the extraction treatment again, and the extract collected by repeating the extraction treatment is mixed with the first extract to prepare a processed product of bitter tea. You can also
　前記抽出処理により回収される抽出液は、その後、濃縮し、必要に応じて乾燥することで苦丁茶加工物として調製することができる。なお、濃縮処理は、制限されないものの、エバポレーターを用いた減圧濃縮方法、機能性高分子膜（ＵＦ膜、ＲＯ膜）またはセラミック膜を用いた濃縮方法、噴霧乾燥方法、凍結乾燥方法など、任意の方法を用いて実施することができる。 The extract collected by the extraction process can be subsequently concentrated and optionally dried to prepare a processed product. Although the concentration process is not limited, any method such as a vacuum concentration method using an evaporator, a concentration method using a functional polymer membrane (UF membrane, RO membrane) or a ceramic membrane, a spray drying method, a freeze drying method, etc. It can be implemented using a method.
　後述する実験例４に示すように、前述する（１）の水蒸気蒸留処理に加えて上記（２）の抽出処理を行うことで、苦丁茶特有の青臭さや脂肪臭が低減できるだけでなく、苦丁茶の基原植物に由来する雑味を低減することができ、その結果、苦丁茶の苦味がよりクリア（明快）に、またシャープ（鋭い）に感じられるようになる。 As shown in Experimental Example 4 described later, by performing the extraction treatment of the above (2) in addition to the steam distillation treatment of the above (1), not only the blue odor and fatty odor peculiar to bitter green tea can be reduced but also bitter The miscellaneous taste derived from Dingcha's original plant can be reduced, and as a result, the bitter taste of Mingcha can be felt clearer and sharper.
　上記で得られた抽出液は、さらに（３）の樹脂による吸着・脱着処理に供してもよい。　吸着・脱着処理は、前記抽出処理で得られる抽出液を吸着剤に吸着させ、次いで含水エタノールを用いて脱着させることで実施することができる。ここで使用される吸着剤としては、制限されないものの、例えばスチレンとジビニルベンゼンの共重合体、エチルビニルベンゼンとジビニルベンゼンの共重合体、２，６－ジフェニル－９－フェニルオキサイドの重合体、メタクリル酸とジオールの重縮合ポリマー、メタクリル酸エステル系樹脂、シリカゲル表面のシラノール基の反応性を利用して、これに例えばアルコール類、アミン類、シラン類などを化学結合させた化学結合型シリカゲル（修飾シリカゲル）等の合成吸着剤を例示することができる。かかる合成吸着剤の好ましい例としては、その表面積が、例えば３００ｍ２／ｇ以上、より好ましくは５００ｍ２／ｇ以上、細孔分布が好ましくは約１０Å～約５００Åである多孔性重合樹脂を例示することができる。かかる条件に該当する多孔性重合樹脂としては、例えばダイヤイオンＨＰ樹脂（ダイヤイオンＨＰ２０、同ＨＰ２１、ＨＰ２ＭＧ）、セパビーズＳＰ樹脂（セパビーズＳＰ８２５、同ＳＰ８５０、同ＳＰ２０７、同ＳＰ７０、同ＳＰ７００）（以上、三菱化学（株）製）；アンバーライトＸＡＤ樹脂（アンバーライトＸＡＤ－４、同ＸＡＤ－７ＨＰ、同ＸＡＤ－１６ＨＰ、同ＸＡＤ１１８０、同ＸＡＤ２０００（以上、オルガノ（株）製）；ピュロライトＰＡＤ樹脂（ＰＡＤ３００、ＰＡＤ３５０、ＰＡＤ４００、ＰＡＤ５００、ＰＡＤ５５０、ＰＡＤ６００、ＰＡＤ６１０、ＰＡＤ７００、ＰＡＤ９００、ＰＡＤ９１０、ＰＡＤ９５０（以上、ピュロライト（株）製））等の疎水性合成吸着剤を例示することができる。好ましくはダイヤイオンＨＰ２０、同ＨＰ２１、同ＨＰ２ＭＧ、セパビーズＳＰ７０、同７００、アンバーライトＸＡＤ－７ＨＰ、同ＸＡＰ－４、ピュロライト　ＰＡＤ６１０、同ＰＡＤ９００、同ＰＡＤ９１０である。 The extract obtained above may be further subjected to the adsorption / desorption treatment with the resin (3). The adsorption / desorption treatment can be carried out by adsorbing the extract obtained by the extraction treatment onto an adsorbent and then desorbing using an aqueous ethanol. The adsorbent to be used herein is not limited, but, for example, a copolymer of styrene and divinylbenzene, a copolymer of ethylvinylbenzene and divinylbenzene, a polymer of 2,6-diphenyl-9-phenyl oxide, methacryl Chemically bonded silica gel (modification of alcohols, amines, silanes, etc.) to the polycondensation polymer of acid and diol, methacrylic acid ester resin, and reactivity of silanol group on the surface of silica gel And synthetic adsorbents such as silica gel). Preferred examples of such synthetic adsorbents include porous polymeric resins having a surface area of, for example, 300 m 2 / g or more, more preferably 500 m 2 / g or more, and a pore distribution of preferably about 10 Å to about 500 Å. be able to. Examples of porous polymerization resins that correspond to such conditions include Diaion HP resin (Diaconion HP 20, HP 21 and HP 2 MG), Sepabeads SP resin (CEPA Beads SP 825, SP 850, SP 207, SP 70 and SP 700) (above, Mitsubishi Chemical Co., Ltd .; Amberlite XAD resin (Amberlite XAD-4, XAD-7HP, XAD-16HP, XAD 1180, XAD2000 (all from Organo)); Pulrolite PAD resin (PAD 300, Hydrophobic synthetic adsorbents such as PAD 350, PAD 400, PAD 500, PAD 550, PAD 600, PAD 610, PAD 700, PAD 910, PAD 950 (all available from Pulorite Co., Ltd.) can be exemplified, preferably diamond. Down HP20, the HP21, the HP2MG, SEPABEADS SP70, the 700, Amberlite XAD-7HP, the XAP-4, Purolite PAD610, the PAD900, a same PAD910.
　前記抽出処理で得られた抽出液は、まず、これらの吸着剤を充填したカラムに通液して吸着させる（カラム法）。カラムに充填する吸着剤（樹脂）の量は、抽出液に含まれる固形分の３倍（質量部）以上とすることが好ましい。抽出液を通液する際、ＳＶ（space velocity）を適度に調節することが好ましく、例えば吸着剤としてダイヤイオンＨＰ樹脂やアンバーライトＸＡＤ樹脂を使用する場合は、通常ＳＶ０．５～１０程度、好ましくはＳＶ１～６程度の条件を例示することができる。他の樹脂を使用する場合も、これに準ずる条件を採用することができる。次いで、同様のＳＶ条件でイオン交換水または水道水を通液して吸着剤を洗浄する。吸着剤からの脱着は、溶出液として水溶性有機溶媒（極性プロトン性溶媒、極性非プロトン性溶媒）を用いて行うことが好ましく、好ましくはエタノールまたは含水エタノールが使用される。含水エタノールを用いる場合のエタノール濃度としては、制限されないものの、例えば２０～９９．５容量％を例示することができ、この範囲から適宜選択設定することができる。なお、この場合の通液はＳＶを０．５～６程度、好ましくはＳＶ１～５程度の条件に設定することが好ましい。なお、当該吸着・脱着処理は、常温～８０℃程度の温度で実施することができる。斯くして、目的とする苦味成分を含む画分を溶出、回収することができる。 The extract obtained by the extraction process is first passed through a column packed with these adsorbents to be adsorbed (column method). The amount of adsorbent (resin) to be packed in the column is preferably at least 3 times (mass part) of the solid content contained in the extract. It is preferable to adjust the SV (space velocity) appropriately when passing the extract, and for example, when using Diaion HP resin or Amberlite XAD resin as an adsorbent, the SV is usually about 0.5 to 10 or so, preferably Can exemplify the condition of about SV1-6. Also when using other resin, the conditions according to this can be adopted. Then, the adsorbent is washed by passing it through ion exchange water or tap water under the same SV conditions. Desorption from the adsorbent is preferably carried out using a water-soluble organic solvent (polar protic solvent, polar aprotic solvent) as an eluent, preferably ethanol or hydrous ethanol. The ethanol concentration in the case of using hydrous ethanol is not limited, but can be, for example, 20 to 99.5% by volume, and can be appropriately selected and set from this range. In this case, it is preferable to set the SV to about 0.5 to 6, preferably about 1 to 5 SV. The adsorption / desorption treatment can be carried out at a temperature of about normal temperature to 80 ° C. Thus, the fraction containing the target bitter component can be eluted and collected.
　後述する実験例４に示すように、前述する（１）の水蒸気蒸留処理及び（２）の抽出処理に加えて、上記（３）の吸着・脱着処理を行うことで、苦丁茶特有の青臭さや脂肪臭が低減できるだけでなく、苦丁茶の基原植物に由来する雑味をより一層低減することができ、その結果、苦丁茶の苦味がよりクリア（明快）に、またシャープ（鋭く）に感じられるようになる。 As shown in Experimental Example 4 to be described later, in addition to the steam distillation process of (1) and the extraction process of (2) described above, the adsorption / desorption process of (3) described above performs a blue odor peculiar to Goshocha. Not only can the sheath fat odor be reduced, but it is possible to further reduce the miscellaneous taste derived from the original plant of bitterling tea, and as a result, the bitter taste of bitterling tea is clearer (sharper) and sharper (sharper) Will be felt).
　回収された苦味成分を含む画分（苦味を有する画分）は、その後、濃縮し、必要に応じて乾燥することで苦丁茶加工物として調製することができる。また必要に応じて、濃縮前に、濾過処理；冷置ろ過による不溶物除去；機能性高分子膜（ＵＦ膜、ＲＯ膜）またはセラミック膜等の膜を用いた高分子成分の除去；活性炭、シリカゲル、ポリビニルピロリドン、活性白土、または酸性白土等の吸着剤を利用した不純物の吸着処理（脱色処理を含む）などの公知の精製処理を施してもよい。濃縮処理は、制限されないものの、前述するエバポレーターを用いた減圧濃縮方法、機能性高分子膜（ＵＦ膜、ＲＯ膜）またはセラミック膜等の膜を用いた濃縮方法、噴霧乾燥方法、凍結乾燥方法など、任意の方法を用いて実施することができる。 The fraction containing the bitter component collected (fraction having a bitter taste) can then be concentrated and optionally dried to prepare a processed product. In addition, if necessary, filtration prior to concentration; removal of insolubles by cold filtration; removal of polymer components using membranes such as functional polymer membranes (UF membranes, RO membranes) or ceramic membranes; activated carbon, A known purification treatment such as adsorption treatment (including decolorization treatment) of impurities using an adsorbent such as silica gel, polyvinyl pyrrolidone, activated clay or acid clay may be applied. Although the concentration process is not limited, the above-mentioned vacuum concentration method using an evaporator, a concentration method using a functional polymer membrane (UF membrane, RO membrane) or a membrane such as a ceramic membrane, a spray drying method, a freeze drying method etc. , Can be implemented using any method.
　斯くして調製された苦丁茶加工物は、その形態を特に限定されることなく、液状及び固形状の形態を有することができる。ここで液状には、濃縮液のような粘稠液の形状も含まれる。また固形状には、粉末状、顆粒状、錠剤、丸剤などの形状が含まれる。 The minced tea product thus prepared can have liquid and solid forms without being particularly limited in its form. Here, the liquid also includes the form of a viscous liquid such as a concentrate. Further, the solid state includes shapes such as powder, granules, tablets, pills and the like.
（II）苦丁茶加工物
　本発明は、前記の製造方法で得られる苦丁茶加工物に関する。本発明が対象とする苦丁茶加工物には、前述する(1)～(10)の基原植物の一部または全部（原料植物）から、前記（１）及び（２）の処理、または（１）～（３）の処理を経て調製される苦丁茶加工物が含まれる。好ましくは基原植物のうち、大葉冬青（Ilex latifolia Thunb.）、苦丁茶冬青（Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu）、または紫茎女貞（Ligustrum purpurascens Y.C.Yang）の一部または全部を用い、当該原料植物から前記（１）及び（２）の処理、または（１）～（３）の処理を経て調製される苦丁茶加工物である。本発明の苦丁茶加工物は、前述する（１）の水蒸気蒸留処理を経て調製されることにより、苦丁茶特有の青臭さや脂肪臭が低減されていることを特徴とする。また、（１）の水蒸気蒸留処理に加えて、（２）の抽出処理、または（２）の抽出処理及び（３）の吸着・脱着処理を経て調製されることにより、苦丁茶特有の青臭さや脂肪臭が低減されているだけでなく、苦丁茶の基原植物に由来する雑味が低減されており、その結果、苦丁茶の苦味がよりクリア（明快）、またシャープ（鋭い）に感じられるようになっていることを特徴とする。 (II) Cooked Tea Processed Product The present invention relates to a bittern tea processed product obtained by the above-mentioned production method. In the processed product of bitterling tea targeted by the present invention, the treatment of (1) and (2) or part or all of the above-mentioned original plant of (1) to (10) (source plant), or Included are processed Chinese tea products prepared through the treatments (1) to (3). Preferably, among the original plants, a part or all of large leaf winter blue (Ilex latifolia Thunb.), Bitter green tea winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang) is used. It is a processed product of minced green tea prepared from the raw material plant through the treatments (1) and (2) or the treatments (1) to (3). The processed product of minced green tea according to the present invention is characterized by being reduced through the steam distillation treatment of (1) described above, thereby reducing the peculiar blue odor and fatty odor of bitter green tea. Moreover, in addition to the steam distillation process of (1), by preparing through the extraction process of (2), or the extraction process of (2), and the adsorption and desorption process of (3), the blue odor peculiar to bitterling tea Not only the sheath fat odor is reduced, but also the miscellaneous taste derived from the original plant of Goshocha is reduced, as a result, the bitter taste of Goshocha is more clear (bright) and also sharp (sharp) It is characterized by being able to be felt.
　ここで苦丁茶の苦味を呈する成分（苦味成分）は、トリテルペン配糖体（サポニン）である（非特許文献１等参照）。例えば、大葉冬青の葉にはlatifoloside A～H（total 800mg/kg）等のトリテルペン配糖体が含まれていることが知られている（非特許文献１）。 Here, the component (bitter component) exhibiting bitter taste of bitterling tea is a triterpene glycoside (saponin) (see Non-Patent Document 1 etc.). For example, it is known that large leaf winter blue leaves contain triterpene glycosides such as latifolosides A to H (total 800 mg / kg) (Non-patent Document 1).
　本発明が対象とする苦丁茶加工物には、前述する表１に示すように、当該トリテルペン配糖体（サポニン）に該当する２１種の化合物の少なくとも１つを含有する苦丁茶加工物が含まれる。 The present invention relates to a processed product containing at least one of 21 compounds corresponding to the triterpene glycoside (saponin) as shown in Table 1 described above. Is included.
　当該２１種の化合物はいずれも、後述する実験例１に記載するように、大葉冬青及び苦丁茶冬青から調製した苦丁茶加工物に含まれるトリテルペン配糖体（サポニン）であり、各々が本発明の苦丁茶加工物の苦味を構成する成分であると考えられる。以下、本明細書において当該２１種からなる化合物群に含まれる個々の化合物を総称して「本苦味成分」と記載する場合がある。 The 21 types of compounds are all triterpene glycosides (saponins) contained in the processed minced green tea product prepared from large leaf winter blue and bitter green tea winter blue as described in Experimental Example 1 described later. It is considered that it is a component which comprises the bitter taste of the minced tea processed material of this invention. Hereinafter, in the present specification, individual compounds included in the group of 21 compounds may be collectively referred to as “the present bitter taste component”.
　当該苦丁茶加工物に含まれるこれらの各化合物は、下記条件の超高速液体クロマトグラフィー（UHPLC）及び飛行時間型質量分析計（TOF/MS）によるトータルイオンクロマトグラムにおいて、表１に記載する保持時間にピークを有する化合物として検出することができる。また、苦丁茶加工物における各化合物の含有量は、表１に記載する２１ピークの各ピークエリア面積値と、外添した既知量の標準物質（サイコサポニンｂ２）のピークエリア面積値との比率から概算することができる。またこれら各化合物の含有量の合計量が、当該苦丁茶加工物に含まれる上記各化合物（本苦味成分）の合計含有量になる。 Each of these compounds contained in the product is described in Table 1 in the total ion chromatogram by ultra high performance liquid chromatography (UHPLC) and time of flight mass spectrometer (TOF / MS) under the following conditions: It can be detected as a compound having a peak at retention time. In addition, the content of each compound in the processed product is the peak area area value of each of the 21 peaks described in Table 1 and the peak area area value of a known amount of standard substance (Saikosaponin b2) externally added. It can be estimated from the ratio. Moreover, the total amount of the content of each of these compounds becomes the total content of each said compound (this bitterness component) contained in the said bitter green tea processed material.
［ＵＨＰＬＣ条件］
　装置：SHIMADZU社製UHPLC（Nexera X2）
　カラム：ACQUITY UPLC BEH C18 ( 100mm×2.1mm I.D.,1.7 μm)
　カラム槽温度：30℃
　移動相：（A）0.1容量％　ギ酸水溶液、（B）0.1容量％　ギ酸含有アセトニトリル
　グラジエント（linear）：（B）5容量％（0 min）→60容量％（70 min）→100容量％（75 min）
　流速：0.2 mL/min
　注入量：5μL
［ＴＯＦ／ＭＳ条件］
　装置：AB SCIEX社製TOF/MS（Triple TOF 5600+ System）
　イオン化法：エレクトロスプレーイオン化法（ESI）ネガティブ
　質量範囲：m/z 50～2000。 [UHPLC conditions]
Device: UHPLC (Nexera X2) manufactured by SHIMADZU
Column: ACQUITY UPLC BEH C18 (100 mm × 2.1 mm ID, 1.7 μm)
Column bath temperature: 30 ° C
Mobile phase: (A) 0.1% by volume aqueous formic acid, (B) 0.1% by volume acetonitrile containing formic acid gradient (linear): (B) 5% by volume (0 min) → 60% by volume (70 min) → 100% by volume (75) min)
Flow rate: 0.2 mL / min
Injection volume: 5 μL
[TOF / MS conditions]
Device: AB SCIEX TOF / MS (Triple TOF 5600+ System)
Ionization method: electrospray ionization method (ESI) negative Mass range: m / z 50-2000.
　本発明の苦丁茶加工物には、上記２１種の化合物（本苦味成分）の含有量１００質量部に対して、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの総量が１２００質量部以下、好ましくは８４０質量部、より好ましくは５６０質量部、さらに好ましくは２８０質量部である苦丁茶加工物が含まれる。これらの苦丁茶加工物は、より詳細には、本苦味成分１００質量部に対するヘキサナールの含有量が３１０質量部以下、好ましくは２３５質量部以下、より好ましくは１６０質量部以下、さらに好ましくは８０質量部以下であり；２，４－ヘキサジエナールの含有量が４０質量部以下、好ましくは２５質量部以下、より好ましくは１５質量部以下、さらに好ましくは１０質量部以下であり；２，４－ヘプタジエナールの含有量が６２０質量部以下、好ましくは４７０質量部以下、より好ましくは３１０質量部以下、さらに好ましくは１６０質量部以下であり；及び／または２，４－デカジエナールの含有量が１６０質量部以下、好ましくは１２０質量部以下、より好ましくは８０質量部以下、さらに好ましくは４０質量部以下である苦丁茶加工物である。ここで、ヘキサナールは、主として苦丁茶特有の青臭さ（グリーン臭）の原因となる香気成分であり、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールは主として苦丁茶特有の脂肪臭の原因となる香気成分である。これらの苦丁茶加工物には、これらの香気成分のうち１種または２種以上を含まない（検出限界以下）苦丁茶加工物、並びに４種のいずれも含まない（検出限界以下）苦丁茶加工物が含まれる。なお、ここで「含まない」とは、全く含まない場合のみならず、上記括弧内に記載するように、下記の検出方法及び条件によっては検出できない、つまり検出限界以下の場合が含まれる。 In the processed product according to the present invention, hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2, 2, relative to 100 parts by mass of the above-mentioned 21 compounds (the present bitter taste component). A processed product in which the total amount of 4-decadienal is 1200 parts by mass or less, preferably 840 parts by mass, more preferably 560 parts by mass, and still more preferably 280 parts by mass is included. More specifically, the content of hexanal with respect to 100 parts by mass of the present bitter taste component is 310 parts by mass or less, preferably 235 parts by mass or less, more preferably 160 parts by mass or less, and more preferably 80 The content of 2,4-hexadienal is 40 parts by mass or less, preferably 25 parts by mass or less, more preferably 15 parts by mass or less, still more preferably 10 parts by mass or less; The content of heptadienal is 620 parts by mass or less, preferably 470 parts by mass or less, more preferably 310 parts by mass or less, still more preferably 160 parts by mass or less; and / or the content of 2,4-decadienal is 160 parts by mass Or less, preferably 120 parts by mass or less, more preferably 80 parts by mass or less, still more preferably 40 parts by mass or less Thing is. Here, hexanal is an aroma component that causes mainly the characteristic green odor of bitter green tea, and 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal are mainly bitter. It is an aroma component that causes a fat odor specific to tea. These bitter melon tea processed products do not contain one or two or more of these aroma components (below detection limit) bitter green tea processed products, and none of the four types (below detection limit) bitterness Includes tea processing. Here, "not included" is not only included at all, but also includes cases that can not be detected depending on the following detection method and conditions, that is, below the detection limit, as described in the above parentheses.
　苦丁茶加工物中に含まれ得るこれら４種の香気成分は、苦丁茶加工物をジエチルエーテルで抽出し、回収した抽出液（ジエチルエーテル層）に含まれる香気成分を、下記条件のＧＣ／ＭＳに供することで検出し、定量することができる。なお、ジエチルエーテルによる抽出は、常温（２５±２℃）、常圧（大気圧）条件下で、苦丁茶加工物１０ｇに対して２ｍＬのジエチルエーテルを加えて振盪抽出（１回）することで実施することができる。
［ＧＣ／ＭＳ条件］
　ＧＣ：Agilent Technologies 6890N
　ＭＳ：Agilent Technologies 5973 inert MSD
　カラム：Agilent J&W GCカラム-DB-WAX（60m, 0.25mmID, 0.25μm）
　オーブン温度：50℃(2min hold)－3℃/min－220℃(75min hold)
　（2分間50℃で維持し、その後3℃/minの割合で温度上昇させ、220℃になった時点で温度を維持し、それから75分間220℃を保持する）
注入口温度：250℃
　注圧：25spi 定圧モード
　キャリアガス：ヘリウム
　ディテクタートランスファーライン温度：230℃
　イオン化電圧：70eV
　注入量：4μL
　スプリット：20:1
　スキャン：m/z30-300。 These four kinds of aroma components which may be contained in the processed product are extracted with diethyl ether and extracted with the diethyl ether layer. It can be detected and quantified by subjecting to / MS. In addition, extraction with diethyl ether is performed by adding 2 mL of diethyl ether to 10 g of bitter ginseng processed material under shaking conditions (25 ± 2 ° C.) and normal pressure (atmospheric pressure) and performing shaking extraction (once). Can be implemented in
[GC / MS conditions]
GC: Agilent Technologies 6890N
MS: Agilent Technologies 5973 inert MSD
Column: Agilent J & W GC Column-DB-WAX (60 m, 0.25 mm ID, 0.25 μm)
Oven temperature: 50 ° C (2 min hold)-3 ° C / min-220 ° C (75 min hold)
(Maintain at 50 ° C for 2 minutes, then raise the temperature at a rate of 3 ° C / min, maintain the temperature at 220 ° C, and then hold 220 ° C for 75 minutes.)
Inlet temperature: 250 ° C
Injection pressure: 25 spi Constant pressure mode Carrier gas: Helium detector transfer line temperature: 230 ° C
Ionization voltage: 70 eV
Injection volume: 4 μL
Split: 20: 1
Scan: m / z 30-300.
　具体的には、上記ＧＣ／ＭＳ分析により得られたトータルイオンクロマトグラム（ＴＩＣ）によって検出される、既知量の外添３－ヘプタノール（標準物質）のピーク面積と上記各香気成分のピーク面積との比較により、苦丁茶加工物に含まれる上記各香気成分の量を概算することができる。 Specifically, the peak area of a known amount of externally added 3-heptanol (standard substance) detected by the total ion chromatogram (TIC) obtained by the above GC / MS analysis and the peak area of each of the above aroma components The amount of each of the above-mentioned aroma components contained in the mincho tea process can be roughly estimated by the comparison of
（III）食品または食品用組成物
　前述するように、本発明の苦丁茶加工物は、苦丁茶特有の青臭さや脂肪臭が低減されている。また苦丁茶の基原植物に由来する雑味も低減されており、その結果、苦丁茶の苦味がよりクリア（明快）に、またシャープに（鋭く）感じられるようになっている。このため、本発明の苦丁茶加工物は、そのまま食品（加工食品。例えば健康茶など）として使用することができる他、食品の原料として使用することもできる。さらに、加工食品の呈味を改善する目的で（具体的には、例えば食品に苦味を付与する目的、食品の酸味を増強する目的、及び／又は食品の塩味を増強する目的で）、加工食品の製造過程で原材料の一つとして使用したり、また、加工食品の調理前または調理後に添加配合して使用することもできる。 (III) Food or Food Composition As mentioned above, the processed product according to the present invention is reduced in the peculiar blue odor and fatty odor of bitter green. In addition, miscellaneous tastes derived from the original plant of bitterling tea are also reduced, and as a result, the bitter taste of bittern tea is felt clearer (sharper) and sharper (sharply). Therefore, the processed product according to the present invention can be used as it is as a food (processed food, for example, health tea etc.), and can also be used as a raw material of food. Furthermore, in order to improve the taste of processed food (specifically, for example, for the purpose of imparting a bitter taste to food, for the purpose of enhancing the sourness of food, and / or for the purpose of enhancing the saltiness of food), processed food It can be used as one of the raw materials in the production process of (1), or can be used by adding it before or after cooking of the processed food.
　斯くして本発明の苦丁茶加工物が配合された加工食品は、呈味が改善され、例えば前述する本発明の苦丁茶加工物の特徴であるクリア（明快）でシャープ（鋭い）な苦味を呈することができる。この場合、本発明の苦丁茶加工物の配合割合としては、それに含まれる２１種の化合物（本苦味成分）の総量が３．２２５ｐｐｔ以上になる割合を例示することができる。より強い苦味を希望する場合は、苦丁茶加工物に由来する本苦味成分の総量が６．４５ｐｐｔ以上、好ましくは１２．９ｐｐｔ以上、より好ましくは２５．８ｐｐｔ以上になる割合を例示することができ、所望する苦味の強さに応じて適宜選択することができる。 Thus, the processed food compounded with the processed product according to the present invention is improved in taste, for example, clear and sharp as a feature of the processed product according to the present invention described above. It can exhibit a bitter taste. In this case, as a blending ratio of the processed product of the minced green tea product of the present invention, a ratio in which the total amount of 21 kinds of compounds (the present bitter taste component) contained therein becomes 3.225 ppt or more can be exemplified. When stronger bitterness is desired, it may be exemplified that the total amount of the present bitterness component derived from the processed Mincho tea product is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more. It can be selected appropriately according to the desired bitterness intensity.
　クエン酸などの有機酸を始めとする酸味料を含有する加工食品については、本発明の苦丁茶加工物を配合することで、その酸味を増強することができる。この場合、本発明の苦丁茶加工物の配合割合としては、それに含まれる２１種の化合物（本苦味成分）の量に換算して、本苦味成分の総量が３．２２５ｐｐｔ以上になる割合を例示することができる。より強い酸味増強効果を希望する場合は、本苦味成分の総量が６．４５ｐｐｔ以上、好ましくは１２．９ｐｐｔ以上、より好ましくは２５．８ｐｐｔ以上になる割合を例示することができ、所望する酸味の強さに応じて適宜選択することができる。 With regard to processed foods containing an acidulant such as an organic acid such as citric acid, the sour taste can be enhanced by blending the processed product according to the present invention. In this case, the compounding ratio of the processed product according to the present invention is a ratio in which the total amount of the bitter component is 3.225 ppt or more in terms of the amount of 21 compounds (the present bitter component) contained therein. It can be illustrated. When a stronger sour taste enhancement effect is desired, the ratio of the total amount of the present bitter taste components to be 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more can be exemplified, and the desired sour taste It can be selected appropriately according to the strength.
　食塩を含有する加工食品については、本発明の苦丁茶加工物を配合することで、その塩味を増強することができる。この場合、本発明の苦丁茶加工物の配合割合としては、それに含まれる２１種の化合物（本苦味成分）の量に換算して、本苦味成分の総量が３．２２５ｐｐｔ以上になる割合を例示することができる。より強い塩味増強効果を希望する場合は、本苦味成分の総量が６．４５ｐｐｔ以上、好ましくは１２．９ｐｐｔ以上、より好ましくは２５．８ｐｐｔ以上になる割合を例示することができ、所望する塩味の強さに応じて適宜選択することができる。 The saltiness of the processed food containing sodium chloride can be enhanced by blending the processed product according to the present invention. In this case, the compounding ratio of the processed product according to the present invention is a ratio in which the total amount of the bitter component is 3.225 ppt or more in terms of the amount of 21 compounds (the present bitter component) contained therein. It can be illustrated. When a stronger saltiness enhancing effect is desired, the ratio in which the total amount of the present bitter taste component is 6.45 ppt or more, preferably 12.9 ppt or more, more preferably 25.8 ppt or more can be exemplified. It can be selected appropriately according to the strength.
　なお、本発明において「食品」とは、口から摂取される生鮮食品を除く加工食品を意味し、飲料も含まれる。また本発明の「食品用組成物」には、加工食品の原材料として供されるものが含まれ、その一つとして食品添加剤を例示することができる。 In the present invention, "food" means a processed food excluding fresh food ingested from the mouth, and includes beverages. Moreover, what is provided as a raw material of a processed food is contained in the "composition for foodstuffs" of this invention, A food additive can be illustrated as one of them.
　ここで加工食品とは、天然の食材（生鮮食品）に様々な加工を加えた食品を意味し、制限されないものの、例えば冷凍食品、レトルト食品、インスタント食品（即席麺、ドライフーズ、粉末飲料等）、練り製品、缶詰、乾物、佃煮、漬け物、乳製品、飲料（清涼飲料、炭酸飲料、果汁飲料、果実飲料、コーヒー飲料、茶系飲料、アルコール飲料、乳飲料、乳酸菌飲料）、総菜類、魚介加工食品等を例示することができる。また加工食品には、健康食品（サプリメントを含む）、特別用途食品（病者用食品、高齢者用食品を含む）、及び保健機能食品（特定保健用食品、栄養機能食品、機能性表示食品）も含まれる。 Here, processed food means food obtained by adding various processing to a natural food (perishable food), and is not limited, for example, frozen food, retort food, instant food (instant noodles, dry foods, powder drinks, etc.) , Baking products, canned, dried, boiled, pickled, dairy products, beverages (soft drinks, carbonated drinks, fruit juice drinks, fruit drinks, coffee drinks, tea drinks, alcoholic drinks, milk drinks, lactic acid bacteria drinks), vegetables, seafood processing Food etc. can be illustrated. In addition, processed foods include health foods (including supplements), special-purpose foods (including foods for the sick and the elderly), and health functional foods (foods for specified health, nutritional functional foods, functional indication foods) Also included.
　特に苦丁茶は各種の生理作用を有する。このため、本発明の苦丁茶加工物は健康茶等の飲料として使用されるほか、機能性表示食品、特定保健用食品、及び健康食品（サプリメントを含む）として好適に使用することができる。なお、本発明が対象とする飲料には、固形飲料（例えば粉末飲料、顆粒状飲料など）と称されるものが含まれる。当該飲料は、苦丁茶加工物を含む乾燥粉末や顆粒状の形状を有するものであり、用時、水や牛乳などに混ぜて飲用される加工食品である。 In particular, Qingcha has various physiological actions. For this reason, it is used as beverages, such as a health tea, and also it can be suitably used as a functional display food, the food for specified health, and health food (a supplement is included) according to the present invention. The beverages to which the present invention is directed include those called solid beverages (for example, powdered beverages, granular beverages, etc.). The beverage is a processed food which is in the form of a dry powder or granular form containing a processed product of minced green tea and is mixed with water, milk or the like at the time of use.
　本発明の苦丁茶加工物の食品用組成物としての使用としては、呈味改善剤を挙げることができる。当該呈味改善剤は、好ましくは苦丁茶特有の苦味を利用した呈味料、特に苦味付与剤としての使用を例示することができる。なお、本発明でいう「苦味付与剤」の用語には、苦味のない食品に苦味を付与するために使用される苦味料としての意味と、苦味を有する食品の苦味を量的および／または質的に増強するために使用される苦味増強剤としての意味が、区別することなく含まれる。また苦味付与剤には、食品に苦味付与するか、または食品の苦味を増強することによって派生的に食品の呈味を改善する効果を奏するものも含まれる。例えば、ビールの苦味を増強することで派生的にビールの風味を増強または改善する場合、ならびカフェインやクロロゲン酸の苦味を増強することで派生的にコーヒー飲料、紅茶飲料または茶飲料の風味を増強または改善する場合も、本願発明が対象とする苦味付与剤に包含される。また本発明が対象とする呈味改善剤には、酸味増強剤、及び塩味増強剤が含まれる。酸味増強剤は、酸味を有する食品の酸味を量的および／または質的に増強するために使用されるものである。このため、当該酸味増強剤は、酸味料を減量することで減少した食品の酸味を補助（補強）するためにも使用することができる。ここで酸味を有する食品は、制限されないが、クエン酸などの有機酸を含有する食品、及び有機酸を始めとする酸味料を含有する食品を例示することができる。また酸味付与剤には、食品の酸味を増強することによって派生的に食品の呈味を改善する効果を奏するものも含まれる。例えば、果汁の酸味を増強することで派生的に果汁の風味を増強または改善する場合も、本願発明が対象とする酸味増強剤に包含される。塩味増強剤は、食塩含有食品の塩味を量的および／または質的に増強するために使用されるものである。このため、当該塩味増強剤は、食塩を減量することで減少した食品の塩味を補助（補強）するためにも使用することができる。また塩味増強剤には、食品の塩味を増強することことによって派生的に食品の呈味を改善する効果を奏するものも含まれる。例えば、味噌汁、スープ、漬物、及び梅干等の加工食品：ポテトチップス等の菓子類：魚介類や畜肉類の乾製品：しょうゆ、ソース、味噌及びコンソメ等の調味料の塩味を増強することで派生的にこれらの風味を増強または改善する場合も、本発明が対象とする塩味増強剤に含まれる。また、本発明が対象とする呈味改善剤には、ビール、コーヒー飲料、紅茶飲料または茶飲料の風味を増強または改善する効果、果汁感、果皮感（ピール感）を増強または改善する効果などを奏するものも含まれる。これらの食品用組成物は、前述する苦丁茶加工物に、必要に応じて、乳化剤、分散剤、懸濁剤、湿潤剤、安定剤、賦形剤（増量剤）等を配合し、乳剤、粉剤、細粒剤、顆粒剤、錠剤等の形状に調製することもできる。 As a use for the food-use composition of the processed products according to the present invention, taste improvers can be mentioned. The said taste improving agent can illustrate the use as a flavoring agent which used preferably the bitter taste peculiar to bittern tea, especially a bitter taste imparting agent. In the present invention, the term "bitter taste imparting agent" means the meaning as a bitterness agent used to impart bitterness to foods without bitterness, and the bitterness of food having bitterness quantitatively and / or quality. The meaning as a bitter taste enhancer used to fortify is included without distinction. The bitter taste imparting agents also include those which impart a bitter taste to a food or enhance the bitter taste of the food to improve the taste of the food derivatively. For example, when enhancing or improving the bitter taste of beer derivatively by enhancing the bitter taste of beer, then enhancing the bitter taste of caffeine and chlorogenic acid and derivatizing the flavor of coffee beverages, black tea beverages or tea beverages The enhancement or improvement is also included in the bitter taste imparting agent targeted by the present invention. Further, the taste improving agent targeted by the present invention includes sour taste enhancers and salty taste enhancers. The sour taste enhancer is used to quantitatively and / or qualitatively enhance the sour taste of a food having sour taste. Therefore, the sour taste enhancer can also be used to supplement (reinforce) the sourness of a food reduced by reducing the amount of acidulant. Here, the food having an acidity can be exemplified by, but is not limited to, a food containing an organic acid such as citric acid and a food containing an acidulant including an organic acid. Further, the acidity imparting agent also includes one that exhibits the effect of improving the taste of the food derivatively by enhancing the sourness of the food. For example, also in the case of enhancing or improving the flavor of fruit juice derivatively by enhancing the sour taste of fruit juice, it is included in the sour taste enhancer targeted by the present invention. Saltiness enhancers are used to quantitatively and / or qualitatively enhance the saltiness of a salt-containing food. Therefore, the salty taste enhancer can also be used to supplement (reinforce) the saltiness of a food reduced by reducing the salt. Salty taste enhancers also include those that have the effect of improving the taste of foods derivatively by enhancing the saltiness of foods. For example, processed foods such as miso soup, soup, pickles, and plum confectionery: Sweets such as potato chips: Dried products of fish and shellfish and meat: Derivative derived by enhancing the saltiness of seasonings such as soy sauce, sauce, miso and consomme Also in the case of enhancing or improving these flavors, it is included in the salty taste enhancer targeted by the present invention. In addition, the taste improving agent targeted by the present invention includes an effect of enhancing or improving the flavor of beer, coffee beverage, black tea beverage or tea beverage, an effect of enhancing or improving a feeling of fruit juice, a feeling of peel (peel feeling), etc. Including those who play These food-grade compositions are prepared by blending an emulsifier, a dispersing agent, a suspending agent, a wetting agent, a stabilizer, an excipient (extending agent), etc., with the above-mentioned processed Kojicha product, if necessary. It can also be prepared in the form of powders, fine granules, granules, tablets and the like.
　このように本発明の苦丁茶加工物を食品用組成物として使用する場合、当該苦丁茶加工物は、呈味を改善する対象の被験食品やその原材料（被験物）に添加配合して使用される。斯くして、対象の被験食品に所望の呈味（苦味、酸味または塩味）を付与または増強することができる。 Thus, when using the processed product according to the present invention as a food composition, the processed product according to the present invention is added to the test food to be improved in taste and its raw material (test product) used. In this way, it is possible to impart or enhance the desired taste (bitter, sour or salty) to the subject test food.
　このため、本発明は、被験物の呈味を改善する方法を提供するものである。当該方法には、対象とする被験物や目的に応じて、被験物に苦味を付与する方法、被験物の苦味を増強する方法、被験物の酸味を増強する方法、または被験物の塩味を増強する方法が含まれる。なお、本発明が対象とする「呈味改善効果」には、被験物に苦味を付与する、被験物の苦味を増強する、被験物の酸味を増強する、及び／または被験物の塩味を増強する結果にくわえて、上記の効果の結果として、派生的に得られる呈味改善効果も包含される。こうした例として、例えば、苦味増強に伴うビール風味の増強または改善効果、苦味増強効果に伴うコーヒー飲料、紅茶飲料または茶飲料の風味の増強または改善効果、酸味増強効果に伴う果汁感の増強または改善効果、苦味や酸味増強効果に伴う果皮感（ピール感）の増強または改善効果が例示される。但し、通常、飲み手は、こうした呈味改善効果が、前記の各効果から派生した効果であることを認識することはない。このため、本発明が対象とする「呈味改善効果」には、単純にビール、コーヒー飲料、紅茶飲料または茶飲料の風味を増強または改善する効果、果汁感または果皮感（ピール感）を増強または改善する効果が含まれる。当該本発明の方法は、前述する本発明の苦丁茶加工物を被験物に配合する工程を有することを特徴とする。被験物に配合する本発明の苦丁茶加工物の割合は、調製される被験物が本発明の苦丁茶加工物に起因して苦丁茶特有の効果を発揮する量であればよく、それを限度として特に制限されるものではない。詳細は前述並びに実験例の記載を参考にして設定することができる。 Therefore, the present invention provides a method for improving the taste of a test substance. In the method, a method of imparting a bitter taste to a test article, a method of enhancing a bitter taste of a test article, a method of enhancing an acidity of a test article, or an enhancement of saltiness of a test article Method is included. The “taste improving effect” targeted by the present invention is to impart bitter taste to the test article, to enhance the bitter taste of the test article, to enhance the acidity of the test article, and / or to enhance the saltiness of the test article. In addition to the results mentioned above, taste-improving effects obtained derivatively are also included as a result of the above-mentioned effects. Such examples include, for example, beer flavor enhancement or improvement effect with bitter taste enhancement, flavor enhancement or improvement effect of coffee beverage, black tea beverage or tea beverage with bitter taste enhancement effect, fruit juice enhancement with acid taste enhancement effect or enhancement The effect, the effect of enhancing or improving the peel feeling (peel feeling) associated with the bitter taste or the sour taste enhancing effect is exemplified. However, usually, the drinker does not recognize that such taste improving effect is an effect derived from each of the above effects. For this reason, in the "taste improving effect" targeted by the present invention, the effect of simply enhancing or improving the flavor of beer, coffee beverage, black tea beverage or tea beverage, and enhancing the sense of fruit juice or peel (peel) Or include the effect to improve. The method of the present invention is characterized by including the step of blending the above-described processed product of the present invention with the test substance. The proportion of the processed product according to the invention of the present invention to be incorporated into the test article may be such that the test product to be prepared exerts an effect peculiar to the product due to the processed product according to the present invention, The limitation is not particularly limited. The details can be set with reference to the above description and the description of the experimental examples.
　本発明の苦丁茶加工物を添加することにより苦味を付与する、あるいはその他の呈味（酸味、塩味）を改善する対象の被験物としては、例えば、以下の食品、並びに当該食品を製造するための原材料を挙げることができる。
栄養ドリンク、エネルギー飲料、おかき類、カクテル、果汁飲料、ガム、カレー、シチュー、グミ、ゼリー、炭酸飲料、チューハイ、果汁飲料、グミ、ゼリー、炭酸飲料、チューハイ、機能性飲料、キャラメル、キャラメルアイス、キャラメルソース、キャンディ、クッキー、ビスケット、ケーキ類、紅茶飲料、コーヒー飲料、コーヒーゼリー、清涼飲料、惣菜、茶飲料、チョコレート、チョコレートアイス、チョコレートソース、チョコレートプリン、トニックウォーター、ノンアルコールビール、ノンアルコールチューハイ、パスタソース、ビール、ビール風味飲料、モルト飲料、野菜果汁飲料、野菜ジュース、冷菓、ワイン風飲料、割材。 The following food, for example, and the food are produced as test subjects to which bitter taste is imparted or other taste (acidity, saltiness) is improved by adding the processed product according to the present invention. The raw materials for can be mentioned.
Nutrient drink, energy drink, oysters, cocktail, fruit juice drink, gum, curry, stew, gummi, jelly, carbonated drink, chew, fruit juice drink, gummi, jelly, carbonated drink, chew, functional drink, caramel, caramel ice, Caramel sauce, candy, cookies, biscuits, cakes, tea drink, coffee drink, coffee jelly, soft drink, sugar beet, tea drink, chocolate, chocolate ice, chocolate sauce, chocolate pudding, tonic water, non-alcohol beer, non-alcohol chew , Pasta sauce, beer, beer-flavored beverages, malt beverages, vegetable juice beverages, vegetable juices, frozen desserts, wine-like beverages, cuttings.
　本発明の苦丁茶加工物は、他の苦味素材と組合せて食品用組成物（例えば、苦味調味料）として調製使用することもできる。組合せとして使用できる苦味素材としては、例えば、アガリクス、アンゼリカ、イソアルファ苦味酸（イソα酸）、イソクエルシトリン、イソツツジ、イソフラボン類、ウコン、エラブ酸、オウレン、オリーブ、オールスパイス、オルガノ、カカオ、カキドオシ、カテキン類、カフェイン、カワラタケ、キナ、キハダ、キュンメル、クミン、グラントアイビー、クルミ、グレープフルーツ、クローブ、クロロゲン酸類、ケルセチン、ゲンチアナ、ゲントース、コーヒー、カフェ酸、コリアンダー、サフラン、サルビア、シナモン、ジャマイカカッシア、ジュニパーベリー、ショウガ、セイヨウノコギリソウ、セージ、セロリ、センブリ、ターメリック、ダイコン、ダイダイ、タイム、タチヤナギ、タマネギ、タラ、タラゴン、タンニン、チャ、ディル、テオブロミン、ナツミカン、ナリンギン、ニガウリ、ニガキ、ニガヨモギ、パセリ、ハーブ、ヒキオコシ、フェンネル、ブドウ種子抽出物、フムロン類、ベイリーブス、ベドニー、ペパーミント、ホップ、ボラペット、ポリメトキシフラボン類、マグワート、マジョラム、ミリシトリン、ミリセチン、メラノイジン、ヤマモモ抽出物、ユズ、ヨモギ、リモニン、リンドウ、ルチン、ルテオリン、ローズマリー、ローレル、ワイン濃縮物、苦味アミノ酸、苦味ペプチド、酵素処理イソクエルシトリン、酵素処理ルチン、香辛料抽出物、酵母エキス、高麗人参、小麦蛋白加水分解物、胆汁酸、霊芝、無機塩（塩化マグネシウム、酸化マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウムなど）などが挙げられる。これら苦味素材のうち、１種または数種と組み合わせることにより、特徴的な苦味を付与することができる。 The machined product of the present invention can also be prepared and used as a food composition (for example, a bitter seasoning) in combination with other bitter materials. Bitter materials which can be used as a combination include, for example, agaricus, angelica, isoalpha bitter acid (iso alpha acid), isoquercitrin, isothiose, isoflavones, turmeric, elabinic acid, auren, olives, all spices, organo, cacao, Oysters, catechins, caffeine, crayfish, cinchona, yellowtail, cummel, cumin, grant ivy, walnuts, grapefruit, clove, chlorogenic acids, quercetin, gentian, gentose, coffee, caffeic acid, coriander, saffron, salvia, cinnamon, Jamaica Cassia, juniper berry, ginger, yarrow, sage, celery, sageli, sageli, turmeric, radish, Japanese radish, daidai, thyme, onion, onion, cod, tarragon, tannin, tea Dill, Theobromine, Natsumikan, Naringin, Bittersweet, Nigaki, Nigamogi, Parsley, Herb, Shrimp, Fennel, Grape Seed Extract, Humulones, Baileeves, Bedney, Peppermint, Hop, Borapets, Polymethoxyflavones, Magwort, Marjoram, Myricitrin, myricetin, melanoidin, bayberry extract, yuzu, mugwort, limonin, gentian, rutin, luteolin, rosemary, laurel, wine concentrate, bitter amino acid, bitter peptide, enzyme-treated isoquercitrin, enzyme-treated rutin, spice extract , Yeast extract, ginseng, wheat protein hydrolysate, bile acid, ganoderma, inorganic salts (magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate etc.) and the like. A characteristic bitter taste can be provided by combining with one or several kinds of these bitter materials.
　本発明の苦丁茶加工物は、他の酸味素材と組合せて食品用組成物（酸味調味料）として調製使用することもできる。組合せとして使用できる酸味素材としては、制限されないものの、例えばクエン酸、乳酸、酢酸（氷酢酸を含む）、ＤＬ－リンゴ酸、ＤＬ－酒石酸、Ｌ－酒石酸、フマル酸、フィチン酸、アジピン酸、イタコン酸、グルコン酸、α－ケトグルタル酸、及びコハク酸等の有機酸；リン酸、塩酸及び硫酸等の無機酸；並びにこれらのアルカリ金属塩（例えば、クエン酸一カリウム、クエン酸三カリウム、クエン酸三ナトリウム、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ－酒石酸ナトリウム、Ｌ－酒石酸ナトリウム、Ｌ－酒石酸水素ナトリウム、乳酸ナトリウム、フマル酸一ナトリウム、及びＤＬ－リンゴ酸ナトリウムなど）；グルコノデルタラクトン等が挙げられる。これら酸味素材のうち、１種または数種と組み合わせることにより、その酸味を増強することができる。好ましくはクエン酸などの有機酸またはその塩である。 The processed food according to the present invention can also be prepared and used as a food composition (acid taste seasoning) in combination with other acid taste materials. Non-limiting examples of sour materials that can be used as a combination include, but are not limited to, citric acid, lactic acid, acetic acid (including glacial acetic acid), DL-malic acid, DL-tartaric acid, L-tartaric acid, fumaric acid, phytic acid, adipic acid, itaconic acid Organic acids such as acid, gluconic acid, α-ketoglutaric acid and succinic acid; inorganic acids such as phosphoric acid, hydrochloric acid and sulfuric acid; and alkali metal salts thereof (eg, monopotassium citrate, tripotassium citrate, citric acid Trisodium, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium L-sodium tartrate, sodium lactate, sodium monobasic fumarate, and sodium DL-malate); No delta lactone etc. are mentioned. The sour taste can be enhanced by combining with one or several of the sour materials. Preferred is an organic acid such as citric acid or a salt thereof.
　本発明の苦丁茶加工物は、他の鹹味素材と組合せて食品用組成物（鹹味調味料）として調製使用することもできる。組合せとして使用できる鹹味素材としては、制限されないものの、例えば食塩、塩化カリウム、塩水湖水低塩化ナトリウム液、粗製海水塩化カリウム、ホエイソルト、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム、及びリン酸三ナトリウム等が挙げられる。これら鹹味素材のうち、１種または数種と組み合わせることにより、その塩味を増強することができる。好ましくは食塩、塩化カリウム、塩水湖水低塩化ナトリウム液、粗製海水塩化カリウム、ホエイソルトであり、より好ましくは食塩である。 The processed material according to the present invention can also be prepared and used as a food composition (a seasoning seasoning) in combination with other seasoning materials. Non-limiting examples of savory materials that can be used as a combination include, but are not limited to, for example, sodium chloride, potassium chloride, brine low water sodium chloride solution, crude seawater potassium chloride, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate And disodium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. The saltiness can be enhanced by combining with one or several of these savory ingredients. Preferably, it is sodium chloride, potassium chloride, saline solution low sodium chloride solution, crude seawater potassium chloride, whey salt, more preferably sodium chloride.
　以上、本明細書において、「を含有する」または「を含む」という用語には、「からなる」及び「から実質的になる」という意味が含まれる。 Thus, as used herein, the terms "comprising" or "including" include the meaning of "consisting of and" consisting essentially of.
　以下、実施例及び実験例等に基づいて本発明を説明する。但し、当該実施例等は本発明の理解を容易にするために一例にすぎず、本発明はこれらの実施例等に何ら制限されるものではない。なお、以下、特に言及しない限り、製造及び実験における温度及び気圧条件は、常温（２５±２℃）及び常圧（大気圧）である。 Hereinafter, the present invention will be described based on examples and experimental examples. However, the examples and the like are merely examples to facilitate understanding of the present invention, and the present invention is not limited to these examples and the like. In the following, unless otherwise stated, temperature and pressure conditions in production and experiments are normal temperature (25 ± 2 ° C.) and normal pressure (atmospheric pressure).
製造例
　苦丁茶の葉を原料として用いて、各種の苦丁茶加工物（サンプルＡ～Ｅ）を調製した。なお、苦丁茶葉として、サンプルＡ～Ｃ（比較例１、実施例１及び２）の調製には中国海南島産の大葉冬青の乾燥茶葉を、サンプルＤ～Ｅ（実施例３）の調製には中国広西省産の苦丁茶冬青の乾燥茶葉を使用した。下記に具体的な製造方法を説明する。 Production Example Various green tea processing products (samples A to E) were prepared using green tea leaves as a raw material. In addition, for preparation of samples A to C (comparative example 1, examples 1 and 2) as bitterling tea leaves, dried large leaf, winter blue dried tea leaves from Hainan Island, China were used for preparation of samples D to E (example 3). Used Qinghai winter blue dried tea leaves from Guangxi province, China. The specific manufacturing method is described below.
（1）比較例１：サンプルＡの調製
　１ｃｍ角に裁断した乾燥苦丁茶葉１８．１ｇを入れた容器に９０℃のイオン交換水５４３．１ｇを投入し、これを９３℃の湯浴を用いて加熱しながら浸漬抽出した。１時間にわたり加熱浸漬抽出を行った後、得られた抽出物を３０℃まで冷却し、濾紙でろ過して抽出残渣（茶葉）を除去した。回収した抽出液４８１．０ｇを、苦丁茶化合物（サンプルＡ）とした。 (1) Comparative Example 1: Preparation of Sample A 543.1 g of ion-exchanged water at 90 ° C. was charged into a container containing 18.1 g of dried bittern tea leaves cut into 1 cm square, and this was heated using a 93 ° C. water bath Soak extraction while heating. After heat immersion extraction for 1 hour, the obtained extract was cooled to 30 ° C. and filtered through filter paper to remove the extraction residue (tea leaves). The 481.0 g of the recovered extract was used as a compound compound (sample A).
（2）実施例１：サンプルＢの調製
　１ｃｍ×５ｃｍ角に裁断した乾燥苦丁茶葉１００ｇを、常圧下、蒸気温度１００℃、蒸気流量０．２９Ｌ／ｈｒの条件で水蒸気蒸留に供し、アロマ留分（液状）５００ｇを除去した。なお、後述する実験例２に示すように、当該アロマ留分は、それに含まれる香気成分を分析同定するために別途回収保存しておいた。 (2) Example 1: Preparation of sample B 100 g of dried mincho tea leaves cut into 1 cm × 5 cm squares are subjected to steam distillation under normal pressure, steam temperature 100 ° C., steam flow rate 0.29 L / hr, and aroma distillation 500 g of liquid (liquid) was removed. In addition, as shown in Experimental Example 2 described later, the aroma fraction has been separately collected and stored in order to analyze and identify the aroma component contained therein.
　水蒸気蒸留後の残留茶葉をカラム型抽出機に充填し、９２℃のイオン交換水１２００ｇを茶葉上部より投入した後、そのまま４０分間、浸漬した。その後、カラム型抽出機下部より抽出液を回収し、１次エキス１４３９ｇを得た。さらにカラム型抽出機内に保持された抽出残茶葉に９２℃のイオン交換水１２００ｇを投入してそのまま２０分間浸漬した。その後、カラム型抽出機下部より抽出液を回収し、２次エキス１１５９ｇを得た。さらにカラム型抽出機内に保持された抽出残茶葉に９２℃のイオン交換水１２００ｇを投入してそのまま２０分間浸漬した。その後、カラム型抽出機下部より抽出液を回収し、３次エキス１１８２ｇを得た。上記で得られた１次エキス、２次エキス、及び３次エキスを混合して、苦丁茶加工物（サンプルＢ）３７８０ｇを得た。 The residual tea leaves after steam distillation were charged into a column-type extractor, and after 1200 g of ion-exchanged water at 92 ° C. was charged from the upper part of the tea leaves, it was immersed for 40 minutes as it was. Thereafter, the extract was recovered from the lower part of the column type extractor to obtain 1439 g of a primary extract. Further, 1200 g of ion-exchanged water at 92 ° C. was charged into the extraction residual tea leaf held in the column type extractor, and immersed for 20 minutes. Thereafter, the extract was recovered from the lower part of the column-type extractor to obtain 1159 g of a secondary extract. Further, 1200 g of ion-exchanged water at 92 ° C. was charged into the extraction residual tea leaf held in the column type extractor, and immersed for 20 minutes. Thereafter, the extract was recovered from the lower part of the column type extractor to obtain 1182 g of a tertiary extract. The primary extract, the secondary extract, and the tertiary extract obtained above were mixed to obtain 3780 g of a processed bitter gourd (sample B).
（3）実施例２：サンプルＣの調製
　上記で調製した苦丁茶加工物（サンプルＢ）３７８０ｇを、合成吸着剤（ダイヤイオンＨＰ２０：三菱化学株式会社製）０．１３５Ｌを充填した樹脂充填カラム（樹脂充填量：内径φ25mm×400mm）に、ＳＶ＝５．０の条件で通液した。その後、イオン交換水０．５４ＬをＳＶ＝４．０の条件で通液し、洗浄した。次いで、エタノール濃度が９５容量％のエタノール水溶液をＳＶ＝２．０の条件で通液し、その溶出液を苦丁茶加工物（サンプルＣ）９２．５ｇとして取得した（エタノール濃度：約９０容量％）。なお、上記樹脂充填カラムは、苦丁茶加工物を通液する前に、予め４質量％水酸化ナトリウム水溶液７００ｍＬを通液後、水道水１Ｌで水洗し、ついで１質量％硫酸水溶液７００ｍＬを通液後、水道水１Ｌを流すことで平衡化したものを使用した。 (3) Example 2: Preparation of Sample C A resin-packed column in which 3780 g of the processed raw material of Dinking tea prepared above (Sample B) was filled with 0.135 L of a synthetic adsorbent (DiAeon HP 20: manufactured by Mitsubishi Chemical Corporation) (Resin filling amount: inner diameter φ 25 mm × 400 mm) was flowed under the condition of SV = 5.0. Thereafter, 0.54 L of ion exchanged water was passed under the condition of SV = 4.0 and washed. Then, an ethanol aqueous solution having an ethanol concentration of 95% by volume was passed through under the condition of SV = 2.0, and the eluate was obtained as 92.5 g of a processed product (sample C) (ethanol concentration: about 90 volumes) %). The resin-packed column described above passes 700 mL of a 4% by weight aqueous solution of sodium hydroxide in advance, then rinses with 1 L of tap water, and then passes 700 mL of a 1% by weight aqueous solution of sulfuric acid before passing the processed product. After the solution, the solution was equilibrated by flowing 1 L of tap water.
（4）実施例３：サンプルＤ及びＥの調製
　１ｃｍ×１ｃｍ角に裁断した乾燥苦丁茶葉５．０ｋｇを、常圧下、蒸気温度１００℃、蒸気流量２２５Ｌ／ｍｉｎの条件で水蒸気蒸留に供し、アロマ留分（液状）２５ｋｇを除去した。 (4) Example 3: Preparation of Samples D and E 5.0 kg of dried Japanese tea leaves cut into 1 cm × 1 cm squares were subjected to steam distillation under normal pressure, a steam temperature of 100 ° C., and a steam flow rate of 225 L / min. 25 kg of the aroma fraction (liquid) was removed.
　水蒸気蒸留後の残留茶葉をカラム型抽出機に充填し、９２℃の水道水３０ｋｇを茶葉上部より投入した後、カラム型抽出機下部より抽出液を回収した。回収した抽出液を再加温（65℃以上）して、再びカラム型抽出機中の茶葉上部に回しかけながら投入した。カラム型抽出機下部より抽出液を回収し、上記操作を繰り返すことで、６０分間循環抽出した。６０分間の循環抽出処理後、カラム型抽出機下部より抽出液を回収することで、１次エキス２２．６ｋｇを得た。次いで、カラム型抽出機内に保持された抽出残茶葉に、新たに９２℃の水道水１５ｋｇを茶葉上部より投入した後、前記と同様に、カラム型抽出機下部より抽出液を回収し、再加温（65℃以上）した液を順次茶葉上部に回しかける操作を繰り返すことで、２０分間循環抽出した。２０分間の循環抽出処理後、カラム型抽出機下部より抽出液を回収することで、２次エキス１３．６ｋｇを得た。さらにカラム型抽出機内に保持された抽出残茶葉に、新たに９２℃の水道水１０ｋｇを投入し、１０分間浸漬した。その後、カラム型抽出機下部より抽出液を回収することで、３次エキス１０ｋｇを得た。上記で得られた１次エキス、２次エキス、及び３次エキスを混合した後、これを０．５μｍカートリッジフィルター（ＰＡＬＬ社製）にてろ過して、苦丁茶加工物（サンプルＤ）４６．２ｋｇを得た。 The residual tea leaves after steam distillation were charged into a column type extractor, and 30 kg of tap water at 92 ° C. was charged from the upper part of the tea leaves, and then the extract was recovered from the lower part of the column type extractor. The recovered extract was reheated (65 ° C. or more), and again poured into the upper part of the tea leaf in the column-type extractor while being swirled. The extract was recovered from the lower part of the column type extractor, and the above operation was repeated to extract for 60 minutes by circulation. After circulation for 60 minutes, 22.6 kg of primary extract was obtained by collecting the extract from the lower part of the column-type extractor. Next, 15 kg of tap water at 92 ° C. is newly added from the upper part of the tea leaf to the extraction residual tea leaf held in the column type extractor, and then the extract is recovered from the lower part of the column type extractor in the same manner as above. The circulation extraction was carried out for 20 minutes by repeating the operation of sequentially rotating the warm (65 ° C. or higher) solution over the upper part of the tea leaf. After circulation for 20 minutes, the extract was recovered from the lower part of the column-type extractor to obtain 13.6 kg of a secondary extract. Furthermore, 10 kg of tap water at 92 ° C. was newly added to the extraction residual tea leaf held in the column-type extractor, and dipped for 10 minutes. Thereafter, the extract was recovered from the lower part of the column type extractor to obtain 10 kg of a tertiary extract. The primary extract, secondary extract and tertiary extract obtained above are mixed, and this is filtered with a 0.5 μm cartridge filter (manufactured by PALL) to prepare a processed product (sample D) 46 I got .2 kg.
　このうち３０．３ｋｇの苦丁茶加工物を、合成吸着剤（アンバーライトＸＡＤ－７ＨＰ：オルガノ株式会社製）５．０Ｌを充填した樹脂充填カラム（樹脂充填量：内径φ110mm×530mm）に、ＳＶ＝４．０の条件で通液した。その後、イオン交換水１５ＬをＳＶ＝４．０の条件で通液し、洗浄した。次いで、エタノール濃度が５５容量％のエタノール水溶液を用いてＳＶ＝２．０の条件で通液し、その溶出液を苦丁茶加工物（サンプルＥ）５．０ｋｇとして取得した。なお、上記樹脂充填カラムは、苦丁茶加工物（サンプルＤ）を通液する前に、予め４質量％水酸化ナトリウム水溶液１０Ｌを通液後、水道水５０Ｌで水洗し、ついで１質量％硫酸水溶液１０Ｌを通液後、水道水５０Ｌを流すことで平衡化したものを使用した。 Among these, 30.3 kg of the minced brown processed product is put into a resin-filled column (resin loading amount: inner diameter φ 110 mm × 530 mm) filled with 5.0 L of synthetic adsorbent (Amberlite XAD-7HP: manufactured by Organo Corporation). The solution was passed under the condition of 4.0. Thereafter, 15 L of ion exchanged water was passed under the condition of SV = 4.0 and washed. Next, ethanol concentration was passed through using 55% by volume ethanol aqueous solution under the condition of SV = 2.0, and the eluate was obtained as 5.0 kg of bittersweet processed material (sample E). In addition, before passing the processed product (sample D), the resin-packed column passes 10 L of a 4% by mass aqueous solution of sodium hydroxide in advance, and then it is washed with 50 L of tap water and then with 1% by mass sulfuric acid After passing 10 L of an aqueous solution, it was equilibrated by flowing 50 L of tap water.
　実験例１　苦丁茶加工物中のサポニン類の分析
　前記製造例（比較例１、実施例１～２）で製造した苦丁茶加工物（サンプルＡ～Ｃ）に含まれるサポニン類（トリテルペン配糖体）を以下の方法で分析した。 EXPERIMENTAL EXAMPLE 1 Analysis of Saponins in Processed Ginkgo Tea Saponins (Triterpenes) Contained in Processed Wakicha (Samples A to C) Produced in the Production Example (Comparative Example 1, Examples 1 to 2) The glycosides were analyzed by the following method.
　各苦丁茶加工物（サンプルＡ～Ｃ）約０．２５ｇを秤量し、これを、所定量のサイコサポニンｂ２（標準物質）を含有する３０容量％アセトニトリル水溶液に溶解して、試験液１０ｍＬを調製した（標準物質の濃度10μg/mL）。この試験液を、下記条件の超高速液体クロマトグラフィー（UHPLC）及び飛行時間型質量分析計（TOF/MS）に供して、サポニン類（トリテルペン配糖体）の含有量を分析した。 Weigh about 0.25 g of each processed product (samples A to C), dissolve it in a 30% by volume aqueous acetonitrile solution containing a predetermined amount of saikosaponin b2 (standard substance), and then 10 mL of the test solution Prepared (concentration of standard substance 10 μg / mL). The test solution was subjected to ultra-performance liquid chromatography (UHPLC) and time-of-flight mass spectrometry (TOF / MS) under the following conditions to analyze the content of saponins (triterpene glycosides).
［ＵＨＰＬＣ条件］
　装置：SHIMADZU社製UHPLC（Nexera X2）
　カラム：ACQUITY UPLC BEH C18 (100mm×2.1mm I.D.,1.7 μm)
　カラム槽温度：30℃
　移動相：（A）0.1容量％ギ酸水溶液、（B）0.1容量％ギ酸含有アセトニトリル
　グラジエント（linear）：（B）5容量％（0min）→60容量％（70min）→100容量％（75min）
　流速：0.2 mL/min
　注入量：5μL [UHPLC conditions]
Device: UHPLC (Nexera X2) manufactured by SHIMADZU
Column: ACQUITY UPLC BEH C18 (100 mm × 2.1 mm ID, 1.7 μm)
Column bath temperature: 30 ° C
Mobile phase: (A) 0.1% by volume aqueous formic acid, (B) 0.1% by volume formic acid-containing acetonitrile gradient (linear): (B) 5% by volume (0 min) → 60% by volume (70 min) → 100% by volume (75 min)
Flow rate: 0.2 mL / min
Injection volume: 5 μL
［ＴＯＦ／ＭＳ条件］
　装置：AB SCIEX社製TOF/MS（Triple TOF 5600+ System）
　イオン化法：エレクトロスプレーイオン化法（ESI）ネガティブ
　質量範囲：m/z 50～2000 [TOF / MS conditions]
Device: AB SCIEX TOF / MS (Triple TOF 5600+ System)
Ionization method: Electrospray ionization method (ESI) negative Mass range: m / z 50 to 2000
　トータルイオンクロマトグラムにおいて、表２に示す２１種のピークのピークエリア面積値の合計と標準物質（サイコサポニンb2）のピークエリア面積の比率から、各苦丁茶加工物（サンプルＡ～Ｃ）中のサポニン類含有量を概算した。本発明では、この方法により算出されるサポニン類含有量を、苦丁茶加工物に含まれる２１種のサポニン類の含有量とする。なお、これら２１種のサポニン類は、各々が苦丁茶の苦味に寄与している成分（苦味成分）であると考えられる（参考文献：J. Pharm. Biomed. Anal., 2013, 84, 20-29.）。
Figure JPOXMLDOC01-appb-T000003
 　その結果、各苦丁茶加工物（サンプルＡ～Ｃ：抽出液）１ｇ中に含まれる２１種のサポニン類の総含有量は次の通りであった。
サンプルＡ：８．３μg/g 抽出液
サンプルＢ：６．４μg/g抽出液
サンプルＣ：６４．５μg/g抽出液。 In the total ion chromatogram, according to the ratio of the peak area area of the total of the peak area area values of 21 kinds of peaks shown in Table 2 and the peak area area of the standard substance (Saikosaponin b2), in each of the processed products (samples A to C) Saponins content was estimated. In the present invention, the content of saponins calculated by this method is the content of 21 types of saponins contained in the processed product of mincho tea. These 21 types of saponins are considered to be components (bitter components) that each contribute to the bitter taste of bittern tea (Reference: J. Pharm. Biomed. Anal., 2013, 84, 20) -29.).
Figure JPOXMLDOC01-appb-T000003
 As a result, the total content of 21 kinds of saponins contained in 1 g of each processed product (samples A to C: extract) was as follows.
Sample A: 8.3 μg / g Extract sample B: 6.4 μg / g Extract sample C: 64.5 μg / g extract.
　実験例２　苦丁茶加工物の製造過程で取得したアロマ留分に含まれる香気成分の分析
　実施例１の苦丁茶加工物（サンプルＢ）の製造工程中に得られたアロマ留分（液状）を１０ｇ秤量し、これに標準物質として３－ヘプタノール５μｇを添加した。これにジエチルエーテル２ｍＬを加えて振盪抽出した。次いで抽出液として有機層（ジエチルエーテル層）を回収し、これに硫酸ナトリウムを加えて乾燥した。斯くして得られた抽出液を試験液として、その中に含まれる香気成分を下記条件のＧＣ／ＭＳを用いて分析した。
［ＧＣ／ＭＳ条件］
　ＧＣ：Agilent Technologies 6890N
　ＭＳ：Agilent Technologies 5973 inert MSD
　カラム：Agilent J&W GCカラム-DB-WAX（60m, 0.25mmID, 0.25μm）
　オーブン温度：50℃(2min hold)－3℃/min－220℃(75min hold)
　注入口温度：250℃
　注圧：25spi 定圧モード
　キャリアガス：ヘリウム
　ディテクタートランスファーライン温度：230℃
　イオン化電圧：70eV
　注入量：4μL
　スプリット：20:1
　スキャン：m/z30-300。 Experimental Example 2 Analysis of Aroma Components Contained in the Aroma Fraction Obtained in the Process of Producing the Ginkgo-cha Processed Product The aroma fraction obtained during the process of producing the Gimpha-cha processed product (sample B) of Example 1 (liquid 10 g) was weighed, to which 5 μg of 3-heptanol was added as a standard substance. To this was added 2 mL of diethyl ether to extract with shaking. Then, the organic layer (diethyl ether layer) was recovered as an extract, and sodium sulfate was added to this to dry. The extract thus obtained was used as a test solution, and the aroma components contained therein were analyzed using GC / MS under the following conditions.
[GC / MS conditions]
GC: Agilent Technologies 6890N
MS: Agilent Technologies 5973 inert MSD
Column: Agilent J & W GC Column-DB-WAX (60 m, 0.25 mm ID, 0.25 μm)
Oven temperature: 50 ° C (2 min hold)-3 ° C / min-220 ° C (75 min hold)
Inlet temperature: 250 ° C
Injection pressure: 25 spi Constant pressure mode Carrier gas: Helium detector transfer line temperature: 230 ° C
Ionization voltage: 70 eV
Injection volume: 4 μL
Split: 20: 1
Scan: m / z 30-300.
　その結果、苦丁茶葉から取得したアロマ留分から、香気成分として、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールが検出された。これらの香気成分のうち、ヘキサナールは主として青臭さ、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールは主として脂肪臭を有していた。この結果から、これらの香気成分が、苦丁茶葉特有の臭い（青臭さ、脂肪臭）の原因成分であると考えられる。 As a result, hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal were detected as aroma components from the aromatic fraction obtained from bitterling tea leaves. Among these aroma components, hexanal mainly had a blue odor, and 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal mainly had a fatty odor. From this result, it is considered that these aroma components are the cause components of the odor (blue odor, fat odor) specific to the bitter green tea leaf.
　上記ＧＣ／ＭＳ分析により得られたトータルイオンクロマトグラム（ＴＩＣ）における３－ヘプタノール（標準物質）のピーク面積と上記各香気成分のピーク面積との比較により、アロマ留分に含まれる上記各香気成分の量を概算した。その結果、実施例１において苦丁茶葉から取得したアロマ留分（液状）１ｇに含まれるヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの量は下記の通りであった。
・ヘキサナール：０．５６μg/g
・２，４－ヘキサジエナール：０．０５μg/g
・２，４－ヘプタジエナール：１．１５μg/g
・２，４－デカジエナール：０．２８μg/g。
　なお、本発明が対象とする苦丁茶加工物についても同様にこの方法により算出される値を、各香気成分（ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）の含有量とする。 By comparing the peak area of 3-heptanol (standard substance) in the total ion chromatogram (TIC) obtained by the above GC / MS analysis with the peak area of each of the above-mentioned aroma components, each of the above-mentioned aroma components contained in the aroma fraction The amount of was estimated. As a result, the amounts of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal contained in 1 g of the aroma fraction (liquid) obtained from bitterling tea leaf in Example 1 are as follows: It was street.
-Hexanal: 0.56 μg / g
・ 2,4-hexadienal: 0.05 μg / g
・ 2,4- heptadienal: 1.15 μg / g
-2,4-decadienal: 0.28 microgram / g.
In the same manner, the values calculated by this method for the processed products of bitter gourds to which the present invention is applied are the odor components (hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4). -Decadenal content).
　実験例３　本発明における苦丁茶加工物に含まれる風味に好ましくない影響をあたえる成分の含有量
　実施例２で製造した苦丁茶加工物（サンプルＣ）を２００ｐｐｍの濃度で含む水溶液（サンプルＣ水溶液）（標準試料）を調製し、これに実施例１の苦丁茶加工物（サンプルＢ）の製造過程で回収したアロマ留分を、最終濃度が２、５、１０、２０、４０、６０、８０または１００ｐｐｍになるようにそれぞれ添加して、被験試料（アロマ添加サンプルＣ水溶液）を調製した。これらの被験試料の風味（青臭さ、脂肪臭）を、風味に関する官能評価について十分訓練をうけた経験１年以上のパネル１４名に評価してもらった。具体的には、風味の官能評価は、各パネルに、イオン交換水で口を濯いでもらった後、各被験試料約２０ｍｌを口に含んで飲み込んでもらい、口腔内で感じる風味を、アロマ留分を添加しないサンプルＣ水溶液（200ppm)（標準試料）の風味と比較（２点比較法）して、不快な風味（青臭さ、脂肪臭）を感じ始めたアロマ添加濃度を記録してもらうことで実施した。なお、各被験試料間での試験の間には、必ずイオン交換水でよく口を濯いでもらい、前被験試料の評価結果が、次被験試料の評価に影響しないように注意をしてもらった。 EXPERIMENTAL EXAMPLE 3 Content of components which adversely affect the flavor contained in the processed product of bitterling according to the present invention An aqueous solution containing the processed product of bittern tea (sample C) prepared in Example 2 at a concentration of 200 ppm (sample C) An aqueous solution (standard sample) was prepared, and the aroma fractions collected in the process of producing the processed product of minced green tea (sample B) of Example 1 were added to a final concentration of 2, 5, 10, 20, 40, 60 A test sample (an aroma-added sample C aqueous solution) was prepared by adding each to 80 or 100 ppm. The flavor (green odor, fatty odor) of these test samples was evaluated by 14 panelists with over 1 year of experience trained enough for sensory evaluation of flavor. Specifically, the sensory evaluation of the flavor, after having each panel rinse the mouth with ion-exchanged water, about 20 ml of each test sample is included in the mouth and swallowed, the flavor felt in the oral cavity, aroma retention Compare with the flavor (2-point comparison method) of the sample C aqueous solution (200 ppm) (standard sample) without adding a minute, and have the aroma addition concentration start to feel unpleasant taste (blue odor, fat odor) Carried out in During the test between each test sample, the mouth was always rinsed well with ion-exchanged water, and care was taken so that the evaluation result of the previous test sample did not affect the evaluation of the next test sample. .
　結果を表３に示す。
Figure JPOXMLDOC01-appb-T000004
 　上記表３に示すように、１４名のパネルのうち半数にあたる７名がアロマ添加濃度２０ｐｐｍで、当該アロマ留分由来の不快な風味（青臭さ、脂肪臭）を感じるようになった。また、アロマ留分添加濃度が８０ｐｐｍにもなると１４名のパネル全員が当該アロマ由来の不快な風味を感じる結果となった。 The results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000004
 As shown in Table 3 above, 7 out of the 14 panelists, who are half of the 14 panelists, felt the unpleasant flavor (blue odor, fat odor) derived from the aroma fraction at an aroma addition concentration of 20 ppm. In addition, when the concentration of the aroma fraction was 80 ppm, all the 14 panelists felt the unpleasant flavor derived from the aroma.
　このように、苦丁茶加工物（サンプルＣ）を２００ｐｐｍ濃度で含む水溶液に、苦丁茶から留去したアロマ留分（香気成分：ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）を添加した場合に、青臭さや脂肪臭が感じられにくくなるアロマの総濃度は８０ｐｐｍ未満であり、その濃度が低くなるほど、青臭さや脂肪臭は感じられなくなる。具体的には、上記の場合、アロマの総濃度が２０ｐｐｍ以下、特に２０ｐｐｍ未満になると、ほとんどの人が青臭さや脂肪臭を感じなくなる。言い換えると、苦丁茶加工物を用いて調製された食品（苦丁茶加工物を含む水溶液などの飲料も含まれる）中に、苦丁茶に由来する香気成分（残存アロマ）（ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）が総量で２０ｐｐｍ以上含まれていると、人によって相違はするものの、僅かながらも風味が損なわれることになり、８０ｐｐｍ以上含まれていると、かなりの程度で風味が損なわれることになる。 Thus, an aroma fraction (aromatic component: hexanal, 2,4-hexadienal, 2,4-heptadienal) obtained by distilling off the bittern tea into an aqueous solution containing 200 ppm concentration of the processed bittern tea product (sample C) , And 2,4-decadienal), the total concentration of the aroma which makes it difficult to sense a blue odor and a fat odor is less than 80 ppm, and the lower the concentration, the blue odor and the fat odor can not be felt. Specifically, in the above-mentioned case, when the total concentration of the aroma is 20 ppm or less, particularly less than 20 ppm, most people do not feel a blue odor or a fatty odor. In other words, the aroma component (residual aroma) derived from bitterling tea (hexanal, 2 When the total amount of 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal) is 20 ppm or more, although it differs depending on the person, the flavor is slightly impaired, and 80 ppm When it is contained above, the flavor is lost to a considerable extent.
　実験例１で確認したように、当該苦丁茶加工物（サンプルＣ）には、１ｇあたり、前記２１種類のサポニン類が６４．５μｇの総量で含まれている。前記被験試料（アロマ添加サンプルＣ水溶液）の苦丁茶加工物（サンプルＣ）濃度は２００ｐｐｍであることから、当該被験試料中には上記サポニン類が１２．９μｇ／Ｌ、つまり０．０１３ｐｐｍ濃度で含まれていることになる。アロマ（ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）を総量で２０～８０ｐｐｍの割合で含む被験試料（アロマ添加サンプルＣ水溶液）のサポニン類及び各アロマの含有量を表４に示す。
Figure JPOXMLDOC01-appb-T000005
 　これからわかるように苦丁茶加工物に含まれている前記２１種類のサポニン類の総量１００質量部に対する前記アロマ（香気成分：ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナール）の割合を、総量で約１２００質量部以下、それぞれヘキサナール３１０質量部以下、２，４－ヘキサジエナール４０質量部以下、２，４－ヘプタジエナール６２０質量部以下、及び／または２，４－デカジエナール１６０質量部以下とすることで、青臭さや脂肪臭を感じにくい苦丁茶加工物とすることができる。これら各香気成分の割合が少なくなるほど、青臭さや脂肪臭が低減する。より好ましい香気成分の割合は、苦丁茶加工物に含まれている前記２１種類のサポニン類の総量１００質量部に対して、総量で約２８０質量部以下、それぞれヘキサナール８０質量部以下、２，４－ヘキサジエナール１０質量部以下、２，４－ヘプタジエナール１６０質量部以下、及び／または２，４－デカジエナール４０質量部以下である。 As confirmed in Experimental Example 1, the 21-piece saponins are contained in a total amount of 64.5 μg per 1 g of the processed product (sample C). Since the concentration of the processed product (sample C) of the test sample (aroma added sample C aqueous solution) is 200 ppm, the saponins are 12.9 μg / L, ie 0.013 ppm concentration in the test sample. It will be included. Saponins and aromas of test sample (aroma-added sample C aqueous solution) containing aroma (hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal) in a proportion of 20 to 80 ppm in total The content of is shown in Table 4.
Figure JPOXMLDOC01-appb-T000005
 As can be seen from the above, the aforementioned aroma (aroma components: hexanal, 2,4-hexadienal, 2,4-heptadienal, and 2) relative to 100 parts by mass of the total of the 21 types of saponins contained in the processed product of bitterling tea The total amount of 2,4-decadienal) is about 1200 parts by mass or less, 310 parts by mass of hexanal or less, 40 parts by mass of 2,4-hexadienal or less, 620 parts by mass or less of 2,4-heptadienal, and / or 2 By setting the amount of 4-decadienal to not more than 160 parts by mass, it is possible to obtain a processed product of bitter tea that hardly senses a blue odor or a fat odor. As the proportion of each of these aroma components decreases, the bluish odor and the fatty odor decrease. More preferably, the proportion of the aroma component is about 280 parts by mass or less in total, 80 parts by mass or less in hexanal, and 2, or less in total with respect to 100 parts by mass of the 21 types of saponins contained in the processed product. 10 parts by weight or less of 4-hexadienal, 160 parts by weight or less of 2,4-heptadienal, and / or 40 parts by weight or less of 2,4-decadienal.
　実験例４　苦丁茶加工物の官能評価（その１）
　前記製造例（比較例１及び実施例１～３）で調製した苦丁茶加工物（サンプルＡ～Ｃ）を、乾燥茶葉換算量が同じになるようにイオン交換水に添加し（苦丁茶加工物添加量：サンプルＡ0.68質量％、サンプルＢ1.00質量％、サンプルＣ0.033質量％）、被験液（サンプルＡ～Ｃ）を調製した。これらの被験液の呈味（苦味、雑味）を、味に関する官能評価について十分訓練をうけた経験１年以上のパネル１０名により、評価してもらった。呈味の官能評価は、各パネルに、イオン交換水で口を濯いだ後、各被験液約２０ｍｌを口に含んで飲み込んでもらい、口腔内で感じる呈味（苦味、雑味）を、下記の基準に従って５点評価法（scoring method）にて評価してもらった。なお、各被験液間での試験の間には、必ずイオン交換水でよく口を濯いでもらい、前被験液の評価結果が、影響しないように注意をしてもらった。 Experimental Example 4 Sensory Evaluation of Ginkgo Tea Processed Products (Part 1)
The processed products of bitterling tea (samples A to C) prepared in the above production example (comparative example 1 and examples 1 to 3) are added to ion-exchanged water so that the dry tea equivalent conversion amount becomes the same ( Addition amount of processed product: 0.68 mass% of sample A, 1.00 mass% of sample B, 0.033 mass% of sample C), and a test solution (samples AC) were prepared. The taste (bitter taste, miscellaneous taste) of these test solutions was evaluated by 10 panelists with at least 1 year of experience trained sufficiently for sensory evaluation on taste. For sensory evaluation of taste, after rinsing the mouth with ion-exchanged water in each panel, approximately 20 ml of each test solution is swallowed in the mouth, and the taste (bitter taste, miscellaneous taste) felt in the oral cavity is It was evaluated by a 5-point scoring method according to the following criteria. During the tests between the test solutions, the mouth was always rinsed well with ion-exchanged water, and care was taken so that the evaluation results of the previous test solution did not affect.
　なお、５点評価法は、苦味に関しては「鈍い」を１点、「やや鈍い」を２点、「どちらでもない（鈍くも鋭くもない）」を３点、「やや鋭い」を４点、「鋭い」を５点とし、また雑味に関しては「なし」を１点、「わずかに感じる」を２点、「感じる」を３点、「強く感じる」を４点、「かなり強く感じる」を５点とし、各被験液の苦味及び雑味がそれぞれ１点から５点の間のいずれかに該当するかを、各パネルに評価してもらった。またパネルには、各自１点から５点の数値間の心理的間隔が等しくなるように判断するように依頼した。なお、ここで「苦味」の評価において、「鋭い」とは苦味が明確に感じられることを意味し、「鈍い」とは苦味がぼんやりとぼやけて感じられることを意味する。 In the 5-point evaluation method, 1 point for "blurred", 2 points for "slightly dull" for bitterness, 3 points for "not neither (no dull or sharp)", 4 points for "slightly sharp" 5 points for "sharp", 1 point for "no" for miscellaneous tastes, 2 points for "slightly felt", 3 points for "feeling", 4 points for "strongly feeling", "feeling fairly strongly" Each panel gave an evaluation of whether the bitterness and miscellaneous taste of each test solution corresponded to any one of 1 to 5 points, with 5 points. Also, I asked the panel to judge that the psychological interval between the numbers of 1 to 5 points is equal. Here, in the evaluation of "bitter taste", "sharp" means that the bitter taste is clearly felt, and "dull" means that the bitter taste is vaguely blurred.
　各パネルの５点評価法による評価点から平均値±標準偏差を求めた結果を下表に示す。
Figure JPOXMLDOC01-appb-T000006
 　この結果に示すように、被験液（サンプルＢ）及び被験液（サンプルＣ）は、被験液（サンプルＡ）よりも苦味の鋭さが有意に高い一方で、雑味は有意に少ない結果となった。また、被験液（サンプルＢ）よりも被験液（サンプルＣ）のほうが、苦味の鋭さが高く、雑味は少なかった。なお、ここで「有意」とは、一元配置分析を使用し、各ペア〔被験液（サンプルＡ）と被験液（サンプルＢ）または被験液（サンプルＣ）とのペア〕のStudentのt検定で判定した結果に基づく（有意水準α=0.05）。この結果から、被験液（サンプルＢ）及び被験液（サンプルＣ）は、被験液（サンプルＡ）と比較して、雑味が少なくなったために、苦味を明確に感じることができるようになったものと考えられる。つまり、雑味にまぎれて感じにくくなっていた苦味が、雑味を低減することで、立ち上がりの初期の段階からはっきりと苦味として認識できるようになったものと考えられる。従って「苦味が鋭い」という感覚は、口内で苦味を早い段階で明確に感じられることを意味し、「苦味が鈍い」という感覚は、雑味にまぎれて感じにくくなっている苦味を、口内での雑味の経時的低下若しくは苦味の立ち上がりの強さに伴い、雑味よりもある程度苦味が強くなってから苦味と認識することを意味する。 The results obtained by determining the average value ± standard deviation from the evaluation points according to the 5-point evaluation method of each panel are shown in the following table.
Figure JPOXMLDOC01-appb-T000006
 As shown in this result, the test solution (sample B) and the test solution (sample C) had significantly higher bitterness sharpness than the test solution (sample A), but had significantly less miscellaneous taste. . In addition, the test solution (sample C) had higher bitterness and less miscellaneous taste than the test solution (sample B). Here, “significant” means one-way analysis using Student's t-test for each pair [pair of test solution (sample A) and test solution (sample B) or test solution (sample C)]. Based on the determined result (level of significance α = 0.05). From this result, the test solution (sample B) and the test solution (sample C) were able to clearly sense bitterness because they had less miscellaneous taste than the test solution (sample A). It is considered to be a thing. In other words, it is considered that the bitterness which has become difficult to feel in the miscellaneous tastes can be recognized as the bitterness clearly from the initial stage of the rise by reducing the miscellaneous tastes. Therefore, the sense that "the bitter taste is sharp" means that the bitter taste is clearly felt at an early stage in the mouth, and the sense that "the bitter taste is dull" means that the bitter taste which is difficult to feel mixed with miscellaneous tastes This means that the bitterness is recognized after the bitterness has increased to a certain extent compared to the miscellaneous taste, along with the temporal decrease in the miscellaneous taste or the strength of the rise of the bitter taste.
　また、各被験液の臭い（香り）に関して、被験液（サンプルＡ）は、口に含んだ時点で苦丁茶葉特有の青臭さと脂肪臭が感じられたが、被験液（サンプルＢ）及び被験液（サンプルＣ）は口に含んでもいずれも青臭さ及び脂肪臭は感じられなかった。 In addition, with regard to the smell (aroma) of each test solution, the test solution (sample A) had a bluish odor and a fatty odor peculiar to the bitter leaf when it was contained in the mouth, but the test solution (sample B) and the test solution Although none of (Sample C) contained in the mouth, no blue odor and no fatty odor were detected.
　以上の実験で示すように、抽出処理に加えて、苦丁茶葉を水蒸気蒸留してアロマ成分を留去することで、苦丁茶葉特有の青臭さ及び／または脂肪臭が低減できるだけでなく、苦味の発現を妨げていた雑味が低減されることにより、苦丁茶特有の苦味がクリアに感じられるようになった。このため、本発明の苦丁茶加工物によれば、飲食物に対して、苦丁茶葉特有の青臭さ及び／または脂肪臭を抑えつつも、苦丁茶特有の鋭い苦味をクリアに付与することが可能である。 As shown in the above experiments, in addition to the extraction process, steaming distillation of bitterling leaves to distill off the aroma components not only can reduce the bluish odor and / or fat odor peculiar to bitterling tea leaves, but also bitter taste As a result of the reduction in miscellaneous tastes that had impeded the expression of B, the bitter taste peculiar to bitter green came to be felt clear. For this reason, according to the processed product according to the present invention, the sharp bitter taste peculiar to bitterling is clearly given to food and drink while suppressing the bluish smell and / or fat odor peculiar to bittern leaf. It is possible.
　実験例５　苦丁茶加工物の官能評価（その２）
　前記製造例（比較例１及び実施例１～２）で調製した苦丁茶加工物（サンプルＡ～Ｃ）を、乾燥茶葉換算量が同じになるように炭酸水（炭酸ガス圧：約0.36MPa）に添加し（苦丁茶加工物添加量：サンプルＡ0.68質量％、サンプルＢ1.0質量％、サンプルＣ0.033質量％）、被験炭酸液（サンプルＡ～Ｃ）を調製した。これらの被験炭酸液の雑味の程度を、実験例４と同じパネル１０名により、実験例４と同様に５点評価法（scoring method）にて評価してもらった。 Experimental Example 5 Sensory Evaluation of Ginkgo Tea Processed Products (Part 2)
The processed products (samples A to C) prepared in the above production example (comparative example 1 and examples 1 to 2) are carbonated water (carbon dioxide gas pressure: about 0.36 MPa) so that the dry tea leaf equivalent amount becomes the same. The test carbonated liquids (samples A to C) were prepared by adding (the amount of processed koji tea processed matter: sample A 0.68 mass%, sample B 1.0 mass%, sample C 0.033 mass%). The degree of miscellaneous tastes of these test carbonate solutions was evaluated by the same panel of 10 as in Experimental Example 4 using the five-point scoring method as in Experimental Example 4.
　各パネルの５点評価法による評価点から平均値±標準偏差を求めた結果を下表に示す。
Figure JPOXMLDOC01-appb-T000007
 　この結果、被験炭酸液（サンプルＡ）と比較して、被験炭酸液（サンプルＢ）及び被験炭酸液（サンプルＣ）は、雑味が有意に少ない結果となった。「有意」の意味は実験例４と同じである。但し、被験炭酸液（サンプルＢ）と被験炭酸液（サンプルＣ）との間で有意差は認められなかった。このように、水蒸気蒸留することで雑味が低減された苦丁茶加工物は、炭酸ガスを含む炭酸水に配合した場合でも、その雑味低減効果を実感することができることが確認された。このため、本発明の苦丁茶加工物によれば、炭酸入り飲食物に対しても、苦丁茶葉特有の青臭さ及び／または脂肪臭を抑えつつも、苦丁茶特有の鋭い苦味をクリアに付与することが可能である。 The results obtained by determining the average value ± standard deviation from the evaluation points according to the 5-point evaluation method of each panel are shown in the following table.
Figure JPOXMLDOC01-appb-T000007
 As a result, compared with the test carbonated liquid (sample A), the test carbonated liquid (sample B) and the test carbonated liquid (sample C) resulted in significantly less miscellaneous taste. The meaning of “significant” is the same as in Experimental Example 4. However, no significant difference was observed between the test carbonate solution (sample B) and the test carbonate solution (sample C). As described above, it has been confirmed that the processed product of mischo tea whose miscellaneous taste has been reduced by steam distillation can realize its miscellaneous taste reduction effect even when it is blended with carbonated water containing carbon dioxide gas. For this reason, according to the processed product according to the present invention, even with carbonic acid-containing foods and drinks, the sharp bitterness peculiar to bittern tea is cleared while suppressing the bluish smell and / or fat odor peculiar to bittern tea leaf. It is possible to apply to
　実験例６　苦丁茶加工物の苦味増強効果の評価（カテキン含有飲料）
　本発明の苦丁茶加工物のカテキン含有飲料に対する苦味増強効果を評価した。
　具体的には、カテキン（テアビゴ：DSMニュートリションジャパン株式会社製、エピガロカテキンガレート含量94質量％）を０．０１２質量％添加した茶飲料（標準飲料）、並びに当該カテキンを０．０１質量％添加した茶飲料（カテキン減量飲料：標準飲料よりカテキン含量を２０％減量）を調製した。カテキン減量飲料には、別に苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加した飲料（サンプルＣ添加カテキン減量飲料）を調製し、前記標準飲料、及びカテキン減量飲料と合わせて計６種類の被験試料を調製した。 Experimental Example 6 Evaluation of the bitter taste enhancing effect of a processed mackerel tea (catechin-containing beverage)
The bitter taste-enhancing effect of the processed product according to the present invention on the catechin-containing beverage was evaluated.
Specifically, a tea beverage (standard beverage) to which 0.012% by mass of catechin (Theavigo: manufactured by DSM Nutrition Japan Ltd., epigallocatechin gallate content 94% by mass) is added, and 0.01% by mass of the catechin is added The prepared tea drink (Catechin weight loss drink: 20% decrease in catechin content from a standard drink) was prepared. For catechin weight-loss beverages, a beverage (sample C-added catechin weight-loss beverage) separately prepared with 0.05, 0.1, 0.2, or 0.4 ppm of bitter ginseng processed product (sample C), respectively, A total of six types of test samples were prepared in combination with the beverage and the catechin weight-loss beverage.
　調製した６種類の被験試料について、実験例４と同様によく訓練された９名のパネルにより、下表に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）の苦味増強効果を評価した。結果を下表に併せて示す。
　なお、下表における総合評価は下記の基準に沿って行った（以下の実験例でも同じ）
［総合評価基準］
＋：パネルの半数以上が３以上の評価
＋＋：パネルの７割以上が３以上の評価
＋＋＋：パネル全員が３以上の評価またはパネルの半数以上が４以上の評価
＋＋＋＋：パネルの７割以上が４以上の評価
＋＋＋＋＋：パネル全員が４以上の評価またはパネルの半数以上が５の評価 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in the following table by nine well-trained panel members as in Experimental Example 4, and the processed products (sample C) The bitter taste enhancing effect of was evaluated. The results are shown in the following table.
In addition, the comprehensive evaluation in the following table was performed according to the following criteria (the same applies to the following experimental examples)
[Overall evaluation criteria]
+: Half or more of panels evaluated 3 or more ++: panel 70% or more evaluated 3 or more +++: panel all evaluated 3 or more or paneled half or more evaluated 4 or more ++++: panel 70% or more Four or more ratings +++++: All panels rated four or more or half of panels rated five
Figure JPOXMLDOC01-appb-T000008
 　表７に示すように、評価の結果、カテキン減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．４ｐｐｍ添加した飲料に対してパネル全員がカテキン減量飲料よりも強い苦味を感じると評価した。なお、これらの飲料に含まれるサンプルＣ由来の２１種サポニン類（表１）の総含有量は上記表７に記載の通りである。このため、苦丁茶加工物を２１種サポニン類の総含有量に換算して３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することで苦味が増強された飲料を調製することができる。以上の結果から、本発明の苦丁茶加工物には、カテキン含有茶飲料に対して苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、カテキンなどの茶原料の配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、カテキン等の茶原料の苦味を補助する食品素材として有用である。
Figure JPOXMLDOC01-appb-T000008
 As shown in Table 7, as a result of the evaluation, the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed kitchen tea product (Sample C) to the catechin weight-loss beverage. It was evaluated that the whole panel felt a bitter taste stronger than the catechin weight-loss beverage especially to the beverage which added 0.4 ppm of processed products of bitter gin tea (sample C). In addition, the total content of 21 types of saponins derived from sample C (Table 1) contained in these beverages is as described in the above-mentioned Table 7. For this reason, the total weight of 21 kinds of saponins is mixed with 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, particularly preferably 25.8 ppt or more, in terms of the total content of 21 types of saponins It is possible to prepare a beverage with an enhanced bitter taste. From the above results, it has been confirmed that the processed product of bitterling tea of the present invention has an effect of enhancing the bitter taste to a catechin-containing tea beverage. Moreover, this means that it is possible to reduce the compounding quantity of tea raw materials, such as a catechin, by mix | blending the bitterling processed material of this invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material for assisting the bitter taste of tea materials such as catechins.
実験例７　苦丁茶加工物の苦味増強効果の評価（イソα酸含有飲料）
　本発明の苦丁茶加工物のイソα酸含有飲料に対する苦味増強効果を評価した。
　具体的には、ホップエキス（ホップエキストラクトＭＴ６１６１－０１：三栄源エフ・エフ・アイ株式会社製）を０．０１％添加したビール風味飲料（標準飲料）、並びに当該ホップエキス（以下、「ホップＥＸ」と略称する）を０．００８質量％添加したビール風味飲料（ホップＥＸ減量飲料：標準飲料よりホップＥＸ含量を２０％減量）を調製した。なお、上記ホップＥＸには、ビールの苦味成分であるイソα酸が５質量％の割合で含まれている。ホップＥＸ減量飲料には、別に苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加した飲料（サンプルＣ添加ホップＥＸ減量飲料）を調製し、前記標準飲料、及びホップＥＸ減量飲料と合わせて計６種類の被験試料を調製した。これらの飲料の組成を表８に記載する。 Experimental Example 7 Evaluation of the bitter taste enhancing effect of a processed mackerel tea product (iso-alpha acid-containing beverage)
The bitter taste-enhancing effect of the processed product of the mincho tea according to the present invention on a beverage containing iso-alpha acid was evaluated.
Specifically, a beer-flavored beverage (standard beverage) to which 0.01% of hop extract (Hop extract MT6161-01: manufactured by San-Ei Gen FFI, Inc.) was added (standard beverage), and the hop extract (hereinafter referred to as “hop” A beer-flavored beverage (Hop EX weight loss beverage: 20% loss of Hop EX content from a standard beverage) was prepared by adding 0.008% by mass of “abbreviated as“ EX ”. The hop EX contains 5% by mass of iso-α acid which is a bitter component of beer. For the Hopx weight loss beverage, prepare a beverage (sample C added hop weight loss beverage) separately adding 0.05, 0.1, 0.2 or 0.4 ppm of the processed bitter gourd (sample C) separately, A total of six test samples were prepared by combining the standard beverage and the Hop EX weight-loss beverage. The composition of these beverages is described in Table 8.
Figure JPOXMLDOC01-appb-T000009
 （１）ホップエキストラクトＭＴ６１６１－０１：三栄源エフ・エフ・アイ株式会社製
（２）株式会社林原製
（３）ＭＯＬＤＡ社製
（４）ビールフレーバーＭＴ６１６２－０１：三栄源エフ・エフ・アイ株式会社製
Figure JPOXMLDOC01-appb-T000009
 (1) Hop Extract MT6161-01: Made by San-Ei Gen FFI, Inc. (2) Made by Hayashibara Co., Ltd. (3) Made by MOLDA (4) Beer Flavor MT6162-01: San-Ei Gen F.F. Made in company
　調製した６種類の被験試料について、実験例４と同様によく訓練された９名のパネルにより、表９に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）のビール風味飲料に対する苦味増強効果を評価した。結果を表９に併せて示す。 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 9 by nine well-trained panel members as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancement effect on beer flavored beverages was evaluated. The results are shown in Table 9 together.
Figure JPOXMLDOC01-appb-T000010
 　表９に示すように、評価の結果、ホップＥＸ減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．１ｐｐｍ添加した飲料に対してパネル全員がホップＥＸ減量飲料よりも強い苦味を感じると評価し、さらに０．２ｐｐｍ以上添加した飲料に対してパネルの半数以上が標準飲料と同等またはそれより強い苦味を感じると評価した。また苦丁茶加工物の添加量を２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することでホップの苦味が増強されたビール風味飲料を調製することができる。以上の結果から、本発明の苦丁茶加工物には、ホップエキス（またはイソα酸）を含有するビール風味飲料に対して苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、ビール風味飲料についてホップエキス（またはイソα酸）の配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、ビール風味飲料についてホップエキス（またはイソα酸）の苦味を補助する食品素材として有用である。
Figure JPOXMLDOC01-appb-T000010
 As shown in Table 9, as a result of the evaluation, it was found that the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed kitchen tea product (Sample C) to the Hop EX weight-loss beverage. In particular, it was evaluated that the whole panel felt a bitter taste stronger than Hop EX weight-loss beverage with respect to the beverage to which 0.1 ppm of processed product (sample C) was added, and the panel was added to the beverage added with 0.2 ppm or more It was evaluated that more than half felt bitterness equal to or stronger than the standard beverage. In addition, when the addition amount of the processed bitter ginseng is converted to the total content of 21 kinds of saponins (Table 1), the saponins are 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more, Particularly preferably, a beer-flavored beverage having an enhanced hop bitterness can be prepared by blending it at 25.8 ppt or more. From the above results, it was confirmed that the processed product of bitterling tea of the present invention has an effect of enhancing bitterness to a beer-flavored beverage containing hop extract (or iso-α acid). This also means that it is possible to reduce the content of hop extract (or iso-α acid) in a beer-flavored beverage by blending the processed product according to the present invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material for assisting the bitter taste of hop extract (or iso-alpha acid) for beer-flavored beverages.
実験例８　苦丁茶加工物の苦味増強効果の評価（カフェイン減量コーヒー）
　本発明の苦丁茶加工物のカフェイン減量コーヒーに対する苦味増強効果を評価した。
　具体的には、カフェイン減量コーヒーエキス（ＳＤコーヒーエキスＮＯ．１９９１０：三栄源エフ・エフ・アイ株式会社製、カフェイン含量０．６質量％）を０．８質量％含有するコーヒー（カフェイン減量飲料：カフェイン含量０．００４８質量％）を調製した。調製したカフェイン減量飲料を用いて、別途、苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加したコーヒー（サンプルＣ添加カフェイン減量飲料）、並びにカフェイン（商品名「茶の素」白鳥製薬製、カフェイン純度９９％）を０．０５質量％添加したコーヒー（標準飲料：カフェイン含量０．０５４８質量％）の計６種類の被験試料を調製した。 Experimental Example 8 Evaluation of the bitter taste enhancing effect of a processed product of mincho tea (caffeine weight loss coffee)
The bitter taste enhancing effect of caffeine processed material of the present invention on caffeine weight loss coffee was evaluated.
Specifically, coffee (caffeine) containing 0.8% by mass of caffeine weight-loss coffee extract (SD coffee extract NO. 19910: San-Ei Gen FFI, Inc., caffeine content: 0.6% by mass) Weight loss beverage: caffeine content of 0.0048% by mass was prepared. Coffee which added 0.05, 0.1, 0.2 or 0.4 ppm separately of processed koji tea (sample C) separately using caffeine weight loss beverage prepared (sample C addition caffeine weight loss beverage) , And a total of 6 types of coffee (standard beverage: caffeine content: 0.0548% by mass) to which 0.05% by mass of caffeine (trade name "Cha-no-moto" Swan Product, caffeine purity: 99%) is added Samples were prepared.
　調製した６種類の被験試料について、実験例４と同様によく訓練された６名のパネルにより、表１０に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）のカフェインに対する苦味増強効果を評価した。結果を表１０に併せて示す。 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 10 by a panel of six persons trained well as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancing effect on caffeine was evaluated. The results are shown together in Table 10.
Figure JPOXMLDOC01-appb-T000011
 　表１０に示すように、評価の結果、カフェイン減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．１ｐｐｍ以上添加した飲料に対してパネルの半数以上がカフェイン減量飲料よりも強い苦味を感じると評価し、さらに０．２ｐｐｍ以上添加した飲料に対してはパネル全員がカフェイン減量飲料より強い苦味を感じると評価するとともに、半数が標準飲料と同等の苦味があると評価した。またこれを苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することでカフェインの苦味が増強されたコーヒーを調製することができる。以上の結果から、本発明の苦丁茶加工物には、コーヒー等のカフェインを含有する食品に対してカフェインの苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、コーヒー等のカフェイン含有食品についてカフェインの配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、コーヒー等のカフェインの苦味を補助する食品素材として有用である。このため、本発明の苦丁茶加工物を添加することにより、カフェインを減量したコーヒー（例えば、カフェインレスコーヒー）の苦味を増強し、コーヒーらしさを増強することが可能になる。
Figure JPOXMLDOC01-appb-T000011
 As shown in Table 10, as a result of the evaluation, the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (sample C) to the caffeine-weight-loss beverage. In particular, more than half of the panels evaluated the bitter taste stronger than caffeine-reduced beverages compared to beverages added with 0.1 ppm or more of processed products (sample C), and for beverages further added with 0.2 ppm or more In addition to evaluating all panels as having a stronger bitterness than caffeine weight loss beverages, half of the panels were evaluated as having the same bitter taste as standard beverages. In addition, when converted to the total content of 21 kinds of saponins (Table 1) contained in the processed product, it is 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt or more. It is possible to prepare coffee having an enhanced bitter taste of caffeine by blending 25.8 ppt or more, particularly preferably. From the above results, it was confirmed that the processed product of Chinese tea according to the present invention has an effect of enhancing the bitter taste of caffeine with respect to a food containing caffeine such as coffee. Also, this means that it is possible to reduce the content of caffeine in caffeine-containing foods such as coffee by blending the processed product according to the present invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material to supplement the bitter taste of caffeine such as coffee. For this reason, it becomes possible to strengthen the bitterness of coffee (for example, caffeine-less coffee) which reduced caffeine, and to enhance coffee-likeness by adding the mincho tea processed material of this invention.
実験例９　苦丁茶加工物の苦味増強効果の評価（カフェイン減量紅茶飲料）
　本発明の苦丁茶加工物のカフェイン減量紅茶飲料に対する苦味増強効果を評価した。
　具体的には、カフェイン減量紅茶エキス（ＦＤ紅茶エキスパウダーＮＯ．１９４４７：三栄源エフ・エフ・アイ株式会社製、カフェイン含量０．５質量％）を０．２質量％含有する紅茶飲料（カフェイン減量飲料：カフェイン含量０．００１質量％）を調製した。調製したカフェイン減量飲料を用いて、別途、苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加した飲料（サンプルＣ添加カフェイン減量飲料）、並びにカフェイン（商品名「茶の素」白鳥製薬製、カフェイン純度９９％）を０．０１５質量％添加した紅茶飲料（標準飲料：カフェイン含量０．０１６質量％）の計６種類の被験試料を調製した。これらの飲料の組成を表１１に記載する。 Experimental Example 9 Evaluation of the bitter taste enhancing effect of a processed product of mincho tea (caffeine weight loss black tea beverage)
The bitter taste enhancing effect on the caffeine weight-loss black tea beverage of the product according to the present invention was evaluated.
Specifically, a black tea beverage containing 0.2% by mass of caffeine weight-loss black tea extract (FD black tea extract powder NO. 19447: manufactured by San-Ei Gen FFI, Inc., caffeine content 0.5% by mass) ( Caffeine weight loss beverage: caffeine content of 0.001% by mass was prepared. A separate beverage containing 0.05, 0.1, 0.2 or 0.4 ppm of the processed koji tea (Sample C) separately using the prepared caffeine weight-loss beverage (Sample C-added caffeine weight-loss beverage) , And a total of 6 types of black tea beverages (standard beverage: caffeine content 0.016% by mass) to which 0.015% by mass of caffeine (trade name "Chaenome" Swan Product, caffeine purity 99%) is added Test samples were prepared. The composition of these beverages is described in Table 11.
Figure JPOXMLDOC01-appb-T000012
 （１）ＦＤ紅茶エキスパウダー：三栄源エフ・エフ・アイ株式会社製
（２）白鳥製薬製
（３）ブラックティーフレーバーＭＴ６１６３－０１：三栄源エフ・エフ・アイ株式会社製
Figure JPOXMLDOC01-appb-T000012
 (1) FD black tea extract powder: manufactured by San-Ei Gen FFI, Inc. (2) manufactured by Swan Pharmaceuticals (3) Black tea flavor MT 6163-01: manufactured by San-Ei Gen F.F.
　調製した６種類の被験試料について、実験例４と同様によく訓練された１０名のパネルにより、表１１に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）の紅茶カフェインに対する苦味増強効果を評価した。結果を表１２に併せて示す。 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 11 by a panel of 10 people trained well as in Experimental Example 4, and the processed product (sample C) The bitter taste enhancing effect on black tea caffeine was evaluated. The results are shown in Table 12 together.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　表１２に示すように、評価の結果、カフェイン減量紅茶飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで苦味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加した飲料に対してパネル全員がカフェイン減量飲料よりも強い苦味を感じると評価し、さらに０．１ｐｐｍ以上添加した飲料に対してはパネルの半数以上が、また０．４ｐｐｍ以上添加した飲料に対してはパネル全員が標準飲料と同等または強い苦味を感じると評価した。またこの結果を苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することで紅茶カフェインの苦味が増強された紅茶飲料を調製することができる。以上の結果から、本発明の苦丁茶加工物には、カフェインを含有する紅茶飲料に対して苦味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、紅茶飲料についてカフェインの配合量を減らすことが可能であることを意味する。つまり本発明の苦丁茶加工物は、紅茶飲料についてカフェインの苦味を補助する食品素材として有用である。このため、本発明の苦丁茶加工物を添加することにより、カフェイン量を減量した紅茶（例えば、カフェインレス紅茶）の苦味を増強し、紅茶らしさを増強することが可能になる As shown in Table 12, as a result of the evaluation, it was found that the bitter taste tended to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (Sample C) to the caffeine-reduced black tea beverage. In particular, it was evaluated that all the panels felt a stronger bitter taste than caffeine-reduced beverages for beverages added with 0.05 ppm or more of processed products (sample C), and for beverages further added with 0.1 ppm or more More than half of the panels, and for beverages added with 0.4 ppm or more, all the panels were evaluated as having the same or strong bitterness as the standard beverage. In addition, when this result is converted to the total content of 21 types of saponins (Table 1) contained in the processed product, it is 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt. As described above, it is possible to prepare a black tea beverage in which the bitter taste of black tea caffeine is enhanced by blending 25.8 ppt or more, particularly preferably. From the above results, it was confirmed that the processed product of Chinese tea according to the present invention has an effect of enhancing bitterness to a caffeine-containing black tea beverage. Moreover, this means that it is possible to reduce the compounding amount of caffeine with respect to a black-and-white drink by mix | blending the minced tea processed material of this invention. That is, the processed product of the present invention is useful as a food material for supplementing the bitter taste of caffeine in black tea beverages. Therefore, the bitter taste of black tea with a reduced amount of caffeine (e.g., caffeine-less black tea) can be enhanced and the blackness can be enhanced by adding the processed product according to the present invention.
　実験例１０　苦丁茶加工物の酸味増強作用
　上記実験例４により、最も苦味が鋭く且つ雑味が少ないと評価された苦丁茶加工物（サンプルＣ）について、酸糖液に対する呈味作用を評価した。 Experimental Example 10 The sour taste enhancing action of the processed mackerel tea product According to the above Experimental Example 4, the processed mackerel tea product (sample C) evaluated as having the sharpest bitterness and less miscellaneous taste (sample C) was evaluated for its taste acting on the acid sugar solution. evaluated.
　具体的には、酸糖液（果糖ぶどう糖7.0質量％、砂糖3.0質量％、クエン酸（無水）0.2質量％、及びクエン酸三ナトリウム（結晶）0.12質量％を含む水溶液）に、製造例で調製した苦丁茶加工物（サンプルＣ）を最終濃度が０．１ｐｐｍ、または１ｐｐｍとなるように添加して、試料液（サンプルＣ含有量：0.1 ppm、または1 ppm）を調製した。実験例４と同じパネル１０名に、上記各試料液の酸味の強さを、標準品との比較（２点試験法）にて、下記の基準に従って評価してもらった。なお標準品として、上記酸糖液に、苦丁茶加工物（サンプルＣ）の代わりに、同量の９５容量％エタノール水溶液を添加したものを使用した。なお、９５容量％エタノール水溶液は苦丁茶加工物（サンプルＣ）に含まれる抽出溶媒である。
［酸味の評価基準］
○：標準品よりも酸味が強い
－：標準品の酸味と同等
×：標準品よりも酸味が弱い。
結果を下記表に示す。
この結果からわかるように、酸糖液に苦丁茶加工物（サンプルＣ）を添加することにより、酸糖液の酸味が強くなる傾向が見られた。
Figure JPOXMLDOC01-appb-T000014
 Specifically, prepared in the production example in an acid sugar solution (an aqueous solution containing 7.0% by mass of fructose glucose, 3.0% by mass of sugar, 0.2% by mass of citric acid (anhydrous), and 0.12% by mass of trisodium citrate (crystal)) A sample solution (sample C content: 0.1 ppm or 1 ppm) was prepared by adding the processed minced green tea product (sample C) to a final concentration of 0.1 ppm or 1 ppm. The strength of the sourness of each of the above sample solutions was evaluated by the same panel as in Experimental Example 4 according to the following criteria in comparison with a standard product (2-point test method). In addition, what added the 95 volume% ethanol aqueous solution of the same quantity instead of the bittersweet tea processed material (sample C) to the said acid sugar liquid was used as a standard product. The 95% by volume ethanol aqueous solution is an extraction solvent contained in the processed product (sample C).
[Evaluation criteria for sour taste]
○: Stronger in acidity than standard products −: Equivalent to the acidity of standard products ×: Acidity is weaker than standard products.
The results are shown in the following table.
As can be seen from this result, it was found that the sour taste of the acid sugar solution became stronger by adding the processed product of bitterling tea (sample C) to the acid sugar solution.
Figure JPOXMLDOC01-appb-T000014
　実験例１１　苦丁茶加工物の酸味増強効果
　本発明の苦丁茶加工物のクエン酸含有飲料に対する苦味増強効果を評価した。
　具体的には、クエン酸（酸味料）を０．１質量％添加したオレンジ風味の清涼飲料水（果糖ブドウ糖7.0質量％、砂糖3.0質量％、クエン酸三ナトリウム（結晶）0.0質量3％及びクエン酸0.1質量％を含む水溶液）（標準飲料）、並びにクエン酸を０．０８質量％添加したオレンジ風味の清涼飲料水（酸味料減量飲料：標準飲料よりクエン酸含量を２０％減量）を調製した。酸味料減量飲料には、別に苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加した飲料（サンプルＣ添加酸味料減量飲料）を調製し、前記標準飲料、及び酸味料減量飲料と合わせて計６種類の被験試料を調製した。 EXPERIMENTAL EXAMPLE 11 The sour taste enhancing effect of the mincho tea processed product The bitter taste enhancing effect of the mincho tea processed product of the present invention on a citric acid-containing beverage was evaluated.
Specifically, an orange-flavored soft drink containing 0.1% by mass citric acid (acidulant) (fructose glucose 7.0% by mass, sugar 3.0% by mass, trisodium citrate (crystal) 0.0% by mass 3% and citric acid An aqueous solution containing 0.1% by weight of acid (standard beverage), and an orange flavored soft drink (weight reduction of acidulant: 20% loss of citric acid content from a standard beverage) to which 0.08% by weight of citric acid was added . Prepare a beverage (sample C added acidulant weight-loss beverage) separately adding 0.05, 0.1, 0.2, or 0.4 ppm of processed bitter ginseng (sample C) separately to the acidulant weight-loss beverage, A total of six test samples were prepared in combination with the standard beverage and the acidulant-loss beverage.
　調製した６種類の被験試料について、実験例４と同様によく訓練された９名のパネルにより、表１４に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）の酸味増強効果を評価した。結果を表１４に併せて示す。 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 14 by nine well-trained panels similar to Experimental Example 4, and the processed product (sample C) Were evaluated for their acidity enhancing effects. The results are shown in Table 14 together.
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
　表１４に示すように、評価の結果、酸味料減量飲料に苦丁茶加工物（サンプルＣ）を０．０５ｐｐｍ以上添加することで酸味が増強する傾向が認められた。特に苦丁茶加工物（サンプルＣ）を０．１ｐｐｍ以上添加した飲料に対してパネル９名のうち８名が酸味料減量飲料よりも強い酸味を感じると評価した。添加濃度の増加に伴いその効果は高くなり、０．４ｐｐｍ以上の添加でパネル全員が酸味料減量飲料よりも強い酸味を感じ、しかもパネルの半数以上が標準飲料と同等またはそれ以上の酸味を感じると評価した。またこの結果を苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を３．２２５ｐｐｔ以上、好ましくは６．４５ｐｐｔ以上、より好ましくは１２．９ｐｐｔ以上、特に好ましくは２５．８ｐｐｔ以上配合することでクエン酸の酸味が増強された清涼飲料水を調製することができる。以上の結果から、本発明の苦丁茶加工物には、酸味料を含有する食品に対して酸味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、酸味料の配合量を減らすことが可能となることを意味するものでもある。つまり本発明の苦丁茶加工物は、酸味という点で酸味料を補助する食品素材として有用である。 As shown in Table 14, as a result of the evaluation, it was found that the sour taste tends to be enhanced by adding 0.05 ppm or more of the processed bitter ginseng product (sample C) to the acidulant-reduced beverage. In particular, it was evaluated that 8 people out of 9 panelists felt a stronger acidity than the sour agent weight-loss beverage with respect to a beverage to which 0.1 ppm or more of a processed product of bitter gin tea (sample C) was added. The effect increases as the concentration increases, and addition of 0.4 ppm or more causes all the panels to have a stronger acidity than the acidulant weight-loss beverage, and more than half of the panels have an acidity equal to or higher than that of the standard beverage It was evaluated. In addition, when this result is converted to the total content of 21 types of saponins (Table 1) contained in the processed product, it is 3.225 ppt or more, preferably 6.45 ppt or more, more preferably 12.9 ppt. As described above, it is possible to prepare a refreshing beverage in which the sour taste of citric acid is enhanced by blending 25.8 ppt or more. From the above results, it was confirmed that the processed product of bitterling tea of the present invention has an effect of enhancing the sourness to a food containing an acidulant. Moreover, this also means that it becomes possible to reduce the compounding quantity of an acidulant by mix | blending the bitterling processed material of this invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material to supplement the acidulant in terms of acidity.
　実験例１２　苦丁茶加工物の塩味増強効果
　本発明の苦丁茶加工物の食塩含有飲料に対する塩味増強効果を評価した。
　具体的には、食塩を０．５質量％添加したお吸い物（標準食品）、並びに食塩を０．４質量％添加したお吸い物（食塩減量食品：標準食品より食塩添加量を２０％減量）を調製した。食塩減量飲料には、別に苦丁茶加工物（サンプルＣ）をそれぞれ０．０５、０．１、０．２または０．４ｐｐｍ添加した食品（サンプルＣ添加食塩減量食品）を調製し、前記標準食品、及び食塩減量食品と合わせて計６種類の被験試料を調製した。 EXPERIMENTAL EXAMPLE 12 Saltiness-Enhancing Effect of Gosho-cha Processed Product The saltiness-promoting effect of the shochu-tea product of the present invention on a salt-containing beverage was evaluated.
Specifically, it is a suppository (standard food) to which 0.5% by mass of sodium chloride is added, and a suppository to which 0.4% by mass of sodium chloride is added (salt reduction food: 20% reduction in the amount of added salt from the standard food) Prepared. Prepare a food (Sample C added salt reduced weight food) separately adding 0.05, 0.1, 0.2 or 0.4 ppm of processed bitter ginseng (Sample C) separately to the salt reduced amount drink, respectively. A total of six test samples were prepared in combination with the food and the reduced-salt food.
　なお、お吸い物の組成は下記の通りである。
　グルタミン酸Ｎａ　　　　　　　　　　　　０．１（質量％）
　食塩　　　　　　　　　　　　　　　　　　０．５または０．４
　鰹節エキス（NaCl含量11％）＊　　　　　　０．２
　昆布エキス（NaCl含量8％）＊ 　　　　　　０．１
　　水　　　　　　　　　　　　　　　　　　　残　部　　　　　
　　全　量　　　　　　　　　　　　　　１００．０質量％
　＊三栄源エフ・エフ・アイ株式会社製 The composition of the food is as follows.
Glutamic acid Na 0.1 (mass%)
Salt 0.5 or 0.4
Dried bonito extract (NaCl content 11%) * 0.2
Kelp extract (NaCl content 8%) * 0.1
Water remaining
Total amount 100.0 mass%
* Made by San-Ei Gen F.F.I.
　調製した６種類の被験試料について、実験例４と同様によく訓練された９名のパネルにより、表１５に示す基準に基づいて５段階で官能評価を行い、苦丁茶加工物（サンプルＣ）の塩味増強効果を評価した。結果を表１５に併せて示す。 The six test samples prepared above were subjected to sensory evaluation in five steps based on the criteria shown in Table 15 by nine well-trained panel members as in Experimental Example 4, and the processed product (sample C) Saltiness enhancing effect was evaluated. The results are shown in Table 15 together.
Figure JPOXMLDOC01-appb-T000016
 　表１５に示すように、評価の結果、食塩減量飲料に苦丁茶加工物（サンプルＣ）を０．２ｐｐｍ以上添加することで酸味が増強する傾向が認められた。具体的には苦丁茶加工物（サンプルＣ）を０．２ｐｐｍ以上添加した食品に対してパネルの半数以上が食塩減量食品よりも強い酸味を感じると評価し、添加濃度の増加に伴いその効果が高くなった。またこの結果を苦丁茶加工物に含まれる２１種サポニン類（表１）の総含有量に換算すると、当該サポニン類を１２．９ｐｐｔ以上、好ましくは２５．８ｐｐｔ以上配合することで塩味が増強された食品を調製することができる。以上の結果から、本発明の苦丁茶加工物には、食塩含有食品に対して塩味を増強する効果があることが確認された。またこのことは、本発明の苦丁茶加工物を配合することで、食塩の配合量を減らすことが可能となることを意味するものでもある。つまり本発明の苦丁茶加工物は、塩味という点で食塩を補助する食品素材（減塩素材）として有用である。
Figure JPOXMLDOC01-appb-T000016
 As shown in Table 15, as a result of the evaluation, it was found that the acidity tended to be enhanced by adding 0.2 ppm or more of the processed bitter ginseng product (sample C) to the salt-loss-reduced beverage. Specifically, it is evaluated that more than half of the panel feels a stronger acidity than the salt-loss-reduced food with respect to a food added with 0.2 ppm or more of processed food (sample C), and the effect thereof increases as the concentration increases. Became high. In addition, when the results are converted to the total content of 21 types of saponins (Table 1) contained in a processed product of bittern tea, saltiness is enhanced by blending the saponins of 12.9 ppt or more, preferably 25.8 ppt or more. The prepared food can be prepared. From the above results, it has been confirmed that the processed product of bitterling tea of the present invention has an effect of enhancing saltiness to a salt-containing food. Moreover, this also means that it becomes possible to reduce the compounding quantity of salt by mix | blending the bitter gourd processed material of this invention. That is, the processed product of Chinese tea according to the present invention is useful as a food material (salt-reduced material) that assists with salt in terms of saltiness.
　実施例４　グレープフルーツ炭酸飲料
　水に果糖ぶどう糖液糖、砂糖、クエン酸（無水）、クエン酸三ナトリウム（結晶）を溶解したのち、水にて２５質量部に全量補正した。これに、苦丁茶加工物（サンプルＣ）を０．０２質量部加えた後、炭酸水で全量を１００質量部に補正してグレープフルーツ炭酸飲料を調製した。グレープフルーツの自然な苦味や瑞々しい果皮を想起させる飲料となった。 Example 4 After dissolving fructose, sucrose, sugar, citric acid (anhydrous) and trisodium citrate (crystal) in grapefruit carbonated drinking water, the total amount was corrected to 25 parts by mass with water. To this, 0.02 parts by mass of a processed product of minced green tea (sample C) was added, and then the total amount was corrected to 100 parts by mass with carbonated water to prepare a grapefruit carbonated beverage. It was a drink that recalled the natural bitterness and fresh skin of grapefruit.
処方
果糖ぶどう糖液糖　　　　　　　　　　　　　　９．８（質量％）
砂糖　　　　　　　　　　　　　　　　　　　　０．５
クエン酸（無水）　　　　　　　　　　　　　　０．２
クエン酸三ナトリウム（結晶）　　　　　  　　０．１１５
水　　　　　　　　　　　　　　　　　　　　１４．３８５
苦丁茶加工物（サンプルＣ）　　　　　　　　　０．０２
炭酸水　　　　　　　　　　　　　　　　　　　　残　部　　　
全　量　　　　　　　　　　　　　　　　　１００．００ Formulation <br/> fructose-glucose liquid sugar 9.8 (wt%)
Sugar 0.5
Citric acid (anhydrous) 0.2
Trisodium citrate (crystal) 0.115
Water 14.385
Qingcha processed products (sample C) 0.02
Carbonated water remaining part
Total amount 100.00
　実施例５　　ビール風味炭酸飲料
　水にアセスルファムカリウム（商品名：サネット（登録商標）（キリン協和フーズ（株）、砂糖の約200倍の甘さを有する高甘味度甘味料）０．００５質量部、乳酸（50％）（商品名：第一乳酸（50％））（第一ファインケミカル（株））０．１５質量部、クエン酸三ナトリウム０．０６質量部、ビール香料０．０３質量部、苦丁茶加工物（サンプルＣ）０．０２質量部を加えて攪拌溶解後、水にて４０質量部に全量補正した。これに炭酸水６０質量部を加えて容器に充填してビール風味炭酸飲料を調製した。自然な苦味を呈し、ビールを想起させる飲料となった。 Example 5 Acesulfame potassium (trade name: Sanet (registered trademark) (Kirin Kyowa Foods Co., Ltd., a high-intensity sweetener having a sweetness of about 200 times that of sugar) in an amount of 0.005 parts by mass in beer flavored carbonated drinking water Lactic acid (50%) (trade name: primary lactic acid (50%)) (Daiichi Fine Chemical Co., Ltd.) 0.15 parts by mass, trisodium citrate 0.06 parts by mass, beer flavor 0.03 parts by mass, bitter Add 0.02 parts by weight of processed tea product (Sample C), stir and dissolve, correct the total amount to 40 parts by weight with water, add 60 parts by weight of carbonated water, fill it in a container, and add beer flavored carbonated beverage It has a natural bitter taste and is a beverage reminiscent of beer.
処方
アセスルファムカリウム　　　　　　　　０．００５（質量％）
乳酸（50％）　　　　　　　　　　　　　０．１５
クエン酸三ナトリウム　　　　　　　　　０．０６
ビール香料　　　　　　　　　　　　　　０．０３
苦丁茶加工物（サンプルＣ）　　　　　　０．０２
炭酸水　　　　　　　　　　　　　　　６０．００
水　　　　　　　　　　　　　　　　　　残　　部　　
合計　　　　　　　　　　　　　　　１００．００ Formulation Acesulfame potassium 0.005 (mass%)
Lactic acid (50%) 0.15
Trisodium citrate 0.06
Beer flavor 0.03
Qingcha processed products (sample C) 0.02
Carbonated water 60.00
Water remaining
100.00 in total
　実験例１３　苦丁茶加工物の呈味改善作用
　苦丁茶加工物（サンプルＣ）の呈味改善作用を評価した。
　具体的には、製造例で調製した苦丁茶加工物（サンプルＣ）を、各種市販飲料（表１６参照。炭酸飲料、清涼飲料、アルコール飲料、茶系飲料、コーヒー、エネルギー飲料等）に苦丁茶加工物（サンプルＣ）の最終濃度が０．１ｐｐｍ、２４ｐｐｍ（コーヒーのみ）、または７２ｐｐｍとなるように添加して試料液を調製した。なお、市販飲料はすべて賞味期限内の商品を使用した。味に関する官能評価について十分訓練をうけたパネル３～２０名に、上記各試料液の呈味を、標準品との比較にて評価してもらった。なお標準品として、各市販飲料に、苦丁茶エキス（サンプルＣ）の代わりに同量の９５容量％エタノール水溶液を添加したものを使用した。
　結果を表１６に示す。なお、結果は「○：標準品より好ましい」と判断したパネル数と総パネル数との比で示す。
Figure JPOXMLDOC01-appb-T000017
 　この結果からわかるように、本発明の苦丁茶加工物によれば、炭酸飲料（果汁入り飲料、無果汁飲料）、清涼飲料（果汁入り飲料）、アルコール飲料（ビール、酎ハイ）、ビール風味ノンアルコール飲料、茶系飲料（緑茶、ウーロン茶、紅茶、混合茶）、コーヒー(カフェインレスコーヒー)、コーヒー飲料、及びエネルギー飲料等の各種食品の呈味を改善することが確認された。  Experimental Example 13 Taste-improving action of a processed mackerel tea product The taste-improving function of the processed mackerel tea dish (sample C) was evaluated.
Specifically, the processed bitter ginseng product (sample C) prepared in the production example is used for various commercial beverages (see Table 16: carbonated beverages, soft drinks, alcoholic beverages, tea beverages, coffee, energy beverages, etc.) The sample solution was prepared by adding the final concentration of the processed tea product (sample C) to 0.1 ppm, 24 ppm (coffee only), or 72 ppm. In addition, all commercially available beverages used goods within the shelf life. The taste of each sample solution was evaluated by comparison with a standard product by 3 to 20 panel trained enough for sensory evaluation regarding taste. In addition, what added the 95 volume% ethanol aqueous solution of the same quantity instead of the bitterling tea extract (sample C) to each commercial drink was used as a standard product.
The results are shown in Table 16. In addition, a result is shown by ratio of the number of panels judged to be "(circle): more preferable than a standard goods", and the total panel number.
Figure JPOXMLDOC01-appb-T000017
 As can be seen from this result, according to the processed product of Mincho tea of the present invention, carbonated beverages (fruit juice-containing beverages, fruit-free beverages), soft drinks (fruit juice-containing beverages), alcoholic beverages (beer, coffee high), beer flavor It was confirmed that the taste of various foods such as non-alcoholic beverages, tea-based beverages (green tea, oolong tea, black tea, mixed tea), coffee (caffeine-less coffee), coffee beverages, and energy beverages is improved.

Claims (15)

  1. 　表１に示される２１種の化合物の総含有量１００質量部に対して、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの総量が１２００質量部以下であることを特徴とする、苦丁茶加工物：
    Figure JPOXMLDOC01-appb-T000001
     ［ＵＨＰＬＣ条件］
    装置：SHIMADZU社製UHPLC（Nexera X2）
    カラム：ACQUITY UPLC BEH C18 ( 100mm×2.1mm I.D.,1.7 μm)カラム槽温度：30℃
    移動相：（A）0.1容量%ギ酸水溶液　（B）0.1容量%ギ酸含有アセトニトリルグラジエント：（B）5容量%→60容量%（70min, linear）→100容量%（75min, linear）流速：0.2 mL/min
    注入量：5μL
    ［ＴＯＦ／ＭＳ条件］
    装置：AB SCIEX社製TOF/MS（Triple TOF 5600+ System）
    イオン化法：エレクトロスプレーイオン化法（ESI）ネガティブ
    質量範囲：m/z 50～2000。     The total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is 1200 parts by mass or less based on 100 parts by mass of the total content of 21 compounds shown in Table 1 Processed products, characterized by a certain:
    Figure JPOXMLDOC01-appb-T000001
     [UHPLC conditions]
    Device: UHPLC (Nexera X2) manufactured by SHIMADZU
    Column: ACQUITY UPLC BEH C18 (100 mm × 2.1 mm ID, 1.7 μm) Column bath temperature: 30 ° C.
    Mobile phase: (A) 0.1% by volume aqueous formic acid (B) acetonitrile with 0.1% by volume formic acid gradient: (B) 5% by volume → 60% by volume (70 min, linear) → 100% by volume (75 min, linear) Flow rate: 0.2 mL / min
    Injection volume: 5 μL
    [TOF / MS conditions]
    Device: AB SCIEX TOF / MS (Triple TOF 5600+ System)
    Ionization method: electrospray ionization method (ESI) negative mass range: m / z 50-2000.
  2. 　表１に示される２１種の化合物の総含有量１００質量部に対して、ヘキサナールの含有量が３１０質量部以下、２，４－ヘキサジエナールの含有量が４０質量部以下、２，４－ヘプタジエナールの含有量が６２０質量部以下、及び／又は２，４－デカジエナールの含有量が１６０質量部以下である、請求項１記載の苦丁茶加工物。 The content of hexanal is 310 parts by mass or less, the content of 2,4-hexadienal is 40 parts by mass or less, and 100 parts by mass of the 21 compounds shown in Table 1. The processed product according to claim 1, wherein the content of heptadienal is 620 parts by mass or less and / or the content of 2,4-decadienal is 160 parts by mass or less.
  3. 　表１に示される２１種の化合物の含有量１００質量部に対して、ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの総量が２８０質量部以下であり、好ましくはヘキサナールの含有量が８０質量部以下、２，４－ヘキサジエナールの含有量が１０質量部以下、２，４－ヘプタジエナールの含有量が１６０質量部以下、及び／又は２，４－デカジエナールの含有量が４０質量部以下であることを特徴とする、請求項１に記載する苦丁茶加工物。 The total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is 280 parts by mass or less relative to 100 parts by mass of the 21 compounds shown in Table 1 Preferably, the content of hexanal is 80 parts by mass or less, the content of 2,4-hexadienal is 10 parts by mass or less, the content of 2,4-heptadienal is 160 parts by mass or less, and / or 2,4- 2. The processed product as claimed in claim 1, wherein the content of decadienal is 40 parts by mass or less.
  4. 苦丁茶加工物が、苦丁茶の基原植物の水蒸気蒸留処理後の残留植物の抽出物である、請求項１～３のいずれかに記載する苦丁茶加工物。 The processed product according to any one of claims 1 to 3, wherein the processed product is an extract of a residual plant after steam distillation treatment of an original plant of the product.
  5. 苦丁茶の基原植物が大葉冬青（Ilex latifolia Thunb.）、苦丁茶冬青（Ilex kudingcha C.J.Tseng，Ilex kaushue S.Y.Hu）、または紫茎女貞（Ligustrum purpurascens Y.C.Yang）である、請求項１～４のいずれかに記載する苦丁茶加工物。 2. The primary plant of Ginkgo-cha, which is large leaf winter blue (Ilex latifolia Thunb.), Gimp-cha winter blue (Ilex kudingcha CJTseng, Ilex kaushue SYHu), or purple stem flower (Ligustrum purpurascens YCYang). A bittersweet tea processed product described in any one of ~ 4.
  6. 　下記（１）～（２）の工程、または下記（１）～（３）を有する、苦丁茶加工物の製造方法：
    （１）苦丁茶の基原植物の一部または全部を水蒸気蒸留する工程、
    （２）上記水蒸気蒸留工程後に残った基原植物の一部または全部を水または水と水溶性有機溶媒との混合液を用いて抽出処理し、抽出液を回収する工程、及び
    （３）上記工程で得られる抽出液を、樹脂を用いて吸着・脱着処理することにより苦味を有する成分を含む画分を回収する工程。     A process for producing a processed product of bitter tea having the following steps (1) to (2) or the following steps (1) to (3):
    (1) a step of steam-distilling a part or all of the base plant of the bitterling tea;
    (2) extracting a part or all of the original plant remaining after the steam distillation step using water or a mixture of water and a water-soluble organic solvent, and recovering the extract; A step of adsorbing / desorbing the extract obtained in the step with a resin to recover a fraction containing a component having a bitter taste.
  7. 　請求項１～５のいずれかに記載する苦丁茶加工物の製造方法である、請求項６に記載する製造方法。 The production method according to claim 6, which is a method for producing a processed product as defined in any one of claims 1 to 5.
  8. 請求項１乃至５のいずれに記載する苦丁茶加工物、または請求項６に記載する方法で得られる苦丁茶加工物を含む食品。 A food product comprising the processed product according to any one of claims 1 to 5 or the processed product according to any one of claims 6 to 7.
  9. ヘキサナール、２，４－ヘキサジエナール、２，４－ヘプタジエナール、及び２，４－デカジエナールの総含有量が８０ｐｐｍ未満、好ましくは２０ｐｐｍ未満である、請求項８に記載する食品。 The food according to claim 8, wherein the total content of hexanal, 2,4-hexadienal, 2,4-heptadienal and 2,4-decadienal is less than 80 ppm, preferably less than 20 ppm.
  10. さらに苦味素材、酸味素材及び鹹味素材からなる群より選択されるのいずれか少なくとも１種を含有する請求項８または９に記載する食品。 The food according to claim 8 or 9, further comprising at least one selected from the group consisting of a bitter taste material, an acid taste material and a taste taste material.
  11. 請求項１乃至５のいずれに記載する苦丁茶加工物、または請求項６に記載する方法で得られる苦丁茶加工物を含む食品用組成物。 A food composition comprising the processed food according to any one of claims 1 to 5 or the processed food according to claim 6.
  12. 前記食品用組成物が呈味改善剤である請求項１１に記載する食品用組成物。 The composition for food according to claim 11, wherein the composition for food is a taste improving agent.
  13. 前記呈味改善剤が、苦味付与剤、酸味増強剤または塩味増強剤である請求項１２に記載する食品用組成物。 The composition for food according to claim 12, wherein the taste improving agent is a bitter taste imparting agent, an acid taste enhancer or a salt taste enhancer.
  14. 請求項１乃至５のいずれに記載する苦丁茶加工物を、または請求項６に記載する方法で得られる苦丁茶加工物を被験物に配合する工程を有する、被験物の呈味を改善する方法。 A method for improving the taste of a test product, comprising the step of blending the processed product according to any one of claims 1 to 5 or the processed product according to claim 6 into a test product. how to.
  15. 上記被験物の呈味の改善が被験物に苦味を付与する方法、被験物の苦味を増強する方法、被験物の酸味を増強する方法、被験物の塩味を増強する方法、及び／またはこれらの少なくとも１つの方法によって派生して得られる呈味増強若しくは呈味改善方法であるか、または
    ビール、コーヒー飲料、紅茶飲料若しくは茶飲料の風味を増強もしくは改善する方法、または果汁感若しくは果皮感（ピール感）の増強若しくは改善する方法である、請求項１４に記載する方法。     A method of improving the taste of the test article, a method of enhancing the bitter taste of the test article, a method of enhancing the acidity of the test article, a method of enhancing the saltiness of the test article, and / or the like A method for enhancing or improving the taste obtained by derivation by at least one method, or for enhancing or improving the taste of beer, coffee beverage, black tea beverage or tea beverage, or feeling of fruit juice or peel (peel The method according to claim 14, which is a method for enhancing or improving the feeling).
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