WO2019049264A1

WO2019049264A1 - Container-packed green tea beverage

Info

Publication number: WO2019049264A1
Application number: PCT/JP2017/032282
Authority: WO
Inventors: 小林　由典; 倫宏長谷川; 祐一霜田; 花岡　幸司; 登白幡
Original assignee: 花王株式会社
Priority date: 2017-09-07
Filing date: 2017-09-07
Publication date: 2019-03-14
Also published as: MY196126A; CN110996674B; CN110996674A; JPWO2019049264A1; JP6648347B2

Abstract

A container-packed green tea beverage containing the following components (A) and (B): (A) astragalin in an amount of 1 to 100 ppm by mass; and (B) vanillin in an amount of 19 to 300 ppb by mass.

Description

Container-packed green tea beverage

The present invention relates to packaged green tea beverages.

A wide variety of beverages are being marketed by diversification of consumer preferences. Above all, the demand for green tea beverages is expanding due to health-oriented uplifting.

On the other hand, astragalin is a kind of polyphenol compound contained in mulberry leaves and mulberry leaves, and although it has astringent taste, it is reported to have an antiallergic action. Focusing on the physiological action of such astragalin, its application to food and drink is being studied, for example, one or two or more kinds of sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin It has been reported that the astragalin absorbability is improved by blending it (Patent Document 1). In addition, a powdery blend tea is proposed in which a bamboo leaf water extract, a barley leaf water extract, a sencha water extract, a mulberry tea water extract, and a Japanese agar extract are blended (Patent Document 2).
In addition, vanillin is a main component of the vanilla smell and is generally used as a flavor for imparting a unique sweet smell to ice cream, chocolate, candy, cake, liqueur and the like in the field of food and drink.

(Patent Document 1) JP-A-2002-291441 (Patent Document 2) JP-A-2007-282632

The present invention comprises the following components (A) and (B):
(A) 1 to 100 mass ppm of astragalin, and (B) 19 to 300 mass ppb of vanillin
Providing a packaged green tea beverage.

Detailed Description of the Invention

Container-packed green tea beverages are convenient because they are portable and can be taken anywhere and at any time, but they tend to have problems with the inherent aroma of green tea. Green tea beverages packed in containers such as PET bottles, paper packs and metal cans are expected to be consumed by consumers from narrow openings such as containers or straws, and green tea beverages can be consumed from such narrow openings In this case, unlike in the case of drinking using a cup having a wide opening or the like, it is difficult to feel the nose tip, so the mouth odor is regarded as important. Here, in the present specification, "spin nose" refers to a smell felt through the nasal cavity, and "mouth incense" refers to a smell felt when it is contained in the mouth and passed through the throat to the nose. The present invention relates to a container-packed green tea beverage which can quickly sense the flavor of green tea when contained in the mouth, though it is a container-packed green tea beverage.

In view of the above problems, the inventors of the present invention were astonishingly researched and found that coexistence of Astragalin, which is known as astringent substance, and vanillin, which is a component of sweet smell, in specific amounts in containerized green tea beverages is surprising. In addition, it has been found that a containerized green tea beverage can be obtained which can instantly sense the aroma of green tea when it is contained in the mouth.

According to the present invention, it is possible to provide a container-packed green tea beverage capable of immediately and sharply feeling the flavor of green tea when it is contained in the mouth, though it is a container-packed green tea beverage.

The container-packed green tea beverage of the present invention contains astragalin as the component (A). Here, in the present specification, “astragalin” is a compound in which glucose is bound to the 3-position of kaempferol. The component (A) may be derived from the raw material or may be newly added. The origin of the component (A) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (A) may be a chemically synthesized product or an extract from a plant containing astragalin.

The content of the component (A) in the container-packed green tea beverage of the present invention is 1 to 100 mass ppm, preferably 2 mass ppm or more from the viewpoint of improving the sharpness of the aroma of green tea when contained in the mouth 3 mass ppm or more is preferable, 6 mass ppm or more is further preferable, 8 mass ppm or more is particularly preferable, and 50 mass ppm or less is preferable, 40 mass ppm or less is more preferable, and 30 mass ppm from the viewpoint of astringency. ppm or less is more preferable, 25 ppm by weight or less is still more preferable, and 18 ppm by weight or less is particularly preferable. The range of the content of the component (B) is preferably 2 to 50 mass ppm, more preferably 3 to 40 mass ppm, and still more preferably 6 to 30 mass ppm in the containerized green tea beverage of the present invention. ppm, still more preferably 8 to 25 ppm by weight, most preferably 8 to 18 ppm by weight. The content of the component (A) can be measured by an analysis method suitable for the situation of a measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

The containerized green tea beverage of the present invention contains vanillin as the component (B). Component (B) may be derived from the raw material or may be newly added. The origin of the component (B) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (B) may be a chemically synthesized product or one extracted from vanilla bean.

The content of component (B) in the container-packed green tea beverage of the present invention is 19 to 300 mass ppb, preferably 20 mass ppb or more from the viewpoint of improving the sensitivity of green tea odor when contained in the mouth 25 mass ppb or more is more preferable, 30 mass ppb or more is more preferable, 35 mass ppb or more is still more preferable, 50 mass ppb or more is particularly preferable, and 250 mass ppb or less is preferable from the viewpoint of flavor balance. Mass ppb or less is more preferable, and 150 mass ppb or less is more preferable. The range of the content of the component (B) in the container-packed green tea beverage of the present invention is preferably 20 to 250 parts by weight, more preferably 25 to 200 parts by weight, and still more preferably 30 to 150. It is mass ppb, more particularly preferably 35 to 150 mass ppb, even more preferably 50 to 150 mass ppb. In addition, content of a component (B) can be measured by the analysis method suitable for the condition of a measurement sample among the generally known analysis methods, for example, GC / MS method. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

In the container-packed green tea beverage of the present invention, the mass ratio of the component (A) to the component (B) [(A) / (B)] improves the aroma of the sensitivity of green tea when it is contained in the mouth From the viewpoint, 10 or more is preferable, 20 or more is more preferable, 30 or more is further preferable, 60 or more is still more preferable, 75 or more is particularly preferable, 90 or more is particularly preferable, and from the viewpoint of flavor balance Is preferably 450 or less, more preferably 400 or less, still more preferably 300 or less, particularly preferably 200 or less, particularly preferably 180 or less, particularly preferably 130 or less. The range of the mass ratio [(A) / (B)] is preferably 10 to 500, more preferably 20 to 450, still more preferably 30 to 400, and still more preferably 60 to 300. It is more preferably 75 to 300, particularly preferably 75 to 200, particularly preferably 90 to 180, particularly preferably 90 to 130.

The containerized green tea beverage of the present invention can contain non-polymer catechins as the component (C). Here, in the present specification, “(A) non-polymer catechins” means non-galates such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigalo. It is a generic term including the gallate such as catechin gallate. In the present invention, at least one of the eight non-polymer catechins may be contained. The component (C) may be derived from a raw material or may be newly added. The origin of the component (C) is not particularly limited as long as it is usually used in the field of food and drink, and it may be, for example, a chemically synthesized product or a compound extracted from a non-polymer catechins-containing plant Good.

The content of the component (C) in the container-packed green tea beverage of the present invention is 0.02 mass from the viewpoint of fortification of non-polymer catechins, physiological effect, and aroma sensitivity of green tea when contained in the mouth % Or more is preferable, 0.03% by mass or more is more preferable, 0.05% by mass or more is further preferable, 0.08% by mass or more is further preferable, 0.1% by mass or more is further more preferable, 0.12% by mass % Or more is particularly preferable, and 0.6% by mass or less is preferable, 0.5% by mass or less is more preferable, 0.35% by mass or less is more preferable, 0.28% by mass or less is still more preferably, 0. 25 mass% or less is especially preferable. The range of the content of the component (C) is preferably 0.02 to 0.6% by mass, more preferably 0.03 to 0.5% by mass in the containerized green tea beverage of the present invention. It is more preferably 0.05 to 0.35% by mass, still more preferably 0.08 to 0.28% by mass, still more preferably 0.1 to 0.25% by mass, particularly preferably Is 0.12 to 0.25 mass%. In addition, content of a component (C) is defined based on the total amount of said 8 non-polymer catechins. Further, the content of the component (C) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

The packaged green tea beverage of the present invention can contain 2-methylbutanal as the component (D). Component (D) may be derived from the raw material or may be newly added. The origin of the component (D) is not particularly limited as long as it is generally used in the field of food and drink, and it may be, for example, a chemically synthesized product or an extract from a plant containing 2-methylbutanal. Good.

The content of the component (D) in the container-packed green tea beverage of the present invention is preferably 1 mass ppb or more, more preferably 5 mass ppb or more, from the viewpoint of improving the sensitivity of green tea odor when contained in the mouth 8 mass ppb or more is more preferable, 10 mass ppb or more is further preferable, and 100 mass ppb or less is preferable, 80 mass ppb or less is more preferable, 50 mass ppb or less is more preferable, 30 mass ppb or less is still more preferable, 22 mass ppb or less is especially preferable. The range of the content of the component (D) is preferably 1 to 100 parts by weight, more preferably 5 to 80 parts by weight, and still more preferably 5 to 50 parts by weight in the container-packed green tea beverage of the present invention. It is ppb, still more preferably 8 to 30 ppb, and even more preferably 10 to 22 ppb. The content of the component (D) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

The packaged green tea beverage of the present invention can contain valine as the component (E). Component (E) may be derived from a raw material or may be newly added. The origin of the component (E) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (E) may be a chemically synthesized product or one extracted from a valine-containing plant.

The content of the component (E) in the container-packed green tea beverage of the present invention is preferably 1 mass ppm or more, more preferably 2 mass ppm or more, from the viewpoint of improving the sensitivity of the green tea when it is contained in the mouth 4 mass ppm or more is more preferable, and 200 mass ppm or less is preferable, 150 mass ppm or less is more preferable, and 120 mass ppm or less is still more preferable. The range of the content of the component (E) is preferably 1 to 200 mass ppm, more preferably 2 to 150 mass ppm, and still more preferably 4 to 120 mass ppm in the container-packed green tea beverage of the present invention. It is ppm. The content of the component (E) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

In the container-packed green tea beverage of the present invention, the mass ratio of the component (A) to the component (C) [(A) / (C)] is from the viewpoint of the sensitivity of green tea when it is contained in the mouth, 3.0 × 10 ⁻⁴ or more is preferable, 7.0 × 10 ⁻⁴ or more is more preferable, 10 × 10 ⁻⁴ or more is more preferable, 35 × 10 ⁻⁴ or more is more preferable, 45 × 10 ⁻⁴ or more There preferably, deliberately and preferably 300 × 10 ^-4 or less, more preferably 250 × 10 ^-4 or less, more preferably 200 × 10 ^-4 or less, more preferably more that 180 × 10 ^-4 or less, 100 × 10 ^- Particularly preferred is ⁴ or less. The range of the mass ratio [(A) / (C)] is preferably 3.0 × 10 ^{-4 to} 300 × 10 ^-4 , and more preferably 7.0 × 10 ^{-4 to} 250 × 10. ^{It is −4} or less, more preferably 10 × 10 ⁻⁴ or more and 200 × 10 ⁻⁴ or less, still more preferably 35 × 10 ⁻⁴ or more and 200 × 10 ⁻⁴ or less, and still more preferably 45 × 10 ^{− It is 4} or more and 180 × 10 ^-4 or less, and particularly preferably 45 × 10 ^-4 or more and 100 × 10 ^-4 or less.

In the container-packed green tea beverage of the present invention, the mass ratio of the component (B) to the component (C) [(B) / (C)] is from the viewpoint of the sensitivity of green tea when it is contained in the mouth, 0.10 x 10 ^-4 or more is preferable, 0.13 x 10 ^-4 or more is more preferable, 0.20 x 10 ^-4 or more is further preferable, 0.25 x 10 ^-4 or more is further more preferable, 0. 30 × 10 ⁻⁴ or more is particularly preferable, and from the viewpoint of flavor balance, 2.0 × 10 ⁻⁴ or less is preferable, 1.8 × 10 ⁻⁴ or less is more preferable, and 1.5 × 10 ⁻⁴ or less More preferred is 1.0 × 10 ⁻⁴ or less. The range of the mass ratio [(B) / (C)] is preferably 0.10 × 10 ⁻⁴ or more and 2.0 × 10 ⁻⁴ or less, more preferably 0.13 × 10 ⁻⁴ or more. .8 × is 10 ^-4 or less, more preferably not more 0.20 × 10 ^-4 or more 1.5 × 10 ^-4 or less, the especially preferably 0.25 × 10 ^-4 or more 1.5 × 10 ^{- It is 4} or less, more preferably 0.30 × 10 ⁻⁴ or more and 1.0 × 10 ⁻⁴ or less.

In the container-packed green tea beverage of the present invention, the mass ratio of the component (A) to the component (D) [(A) / (D)] is from the viewpoint of the sensitivity of the appearance of green tea when contained in the mouth, 10 or more is preferable, 100 or more is more preferable, 200 or more is further preferable, 300 or more is still more preferable, 450 or more is particularly preferable, 5000 or less is preferable, 4000 or less is more preferable, 3000 or less is more preferable, 2000 The following are particularly preferred. The range of the mass ratio [(A) / (D)] is preferably 10 to 5000, more preferably 100 to 4000, still more preferably 200 to 3000, and still more preferably 300 to 2000. And particularly preferably 450 to 2,000.

In the container-packed green tea beverage of the present invention, the mass ratio of the component (A) to the component (E) [(A) / (E)] is from the viewpoint of the sensitivity of the appearance of green tea when contained in the mouth, 0.01 or more is preferable, 0.03 or more is more preferable, 0.05 or more is more preferable, 0.08 or more is particularly preferable, 20 or less is preferable, 10 or less is more preferable, 5 or less is more preferable, Particularly preferred is 3 or less. The range of the mass ratio [(A) / (E)] is preferably 0.01 to 20, more preferably 0.03 to 10, and still more preferably 0.05 to 5, and particularly preferably Preferably it is 0.08 to 3.

The container-packed green tea beverage of the present invention is, if desired, sweeteners, acidulants, carbon dioxide, flavors, vitamins, minerals, antioxidants, various esters, emulsifiers, preservatives, preservatives, seasonings, fruit juice extracts, vegetable extracts, flower nectar One or more additives such as an extract and a quality stabilizer may be contained. The content of the additive can be appropriately set within the range that does not impair the object of the present invention.

The pH (20 ° C.) of the container-packed green tea beverage of the present invention is preferably 5 or more, more preferably 5.1 or more, from the viewpoint of improving the sensitivity of flavoring green tea when contained in the mouth and flavor balance. .2 or more is more preferable, 5.3 or more is particularly preferable, 7 or less is preferable, 6.8 or less is more preferable, 6.5 or less is more preferable, 6.3 or less is particularly preferable. The pH range is preferably 5 to 7, more preferably 5.1 to 6.8, still more preferably 5.2 to 6.5, and most preferably 5.3 to 6 .3. In addition, pH shall be measured with a pH meter by measuring 100 mL of drinks in a 300 mL beaker, adjusting the temperature to 20 ° C.

The container-packed green tea beverage of the present invention is filled in a conventional packaging container such as a molded container (so-called PET bottle) mainly made of polyethylene terephthalate (a so-called PET bottle), a metal can, a paper container combined with metal foil or plastic film, a bottle, etc. Can be provided. Here, "container-packed green tea beverage" as used herein means a green tea beverage packed in a container.

In the present specification, “green tea beverage” refers to tea leaves (Camellia sinensis) selected from Camellia, for example, C. sinensis var. Sinensis (including Yabbita species), C. sinensis var. Assamica and hybrids thereof It is a general term for a beverage containing as a main component the extract of unfermented tea leaves produced. The green tea beverage according to the present invention is preferably a beverage in which the extract of unfermented tea leaves is contained most in the solid content of all extracts, and the ratio of the extract of unfermented tea leaves is relative to the solid content of all extracts More preferably a beverage having a content of 50% by mass or more, and still more preferably a beverage having a content of an extract of unfermented tea leaves of 70% by mass or more based on the solid content of the total extract; Beverages which are at least 90% by weight, based on the solids content of the total extract, are particularly preferred. Examples of non-fermented tea leaves include green tea leaves such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, covered tea, glazed tea, sweet potato tea, potted tea, stem tea, stick tea, bud tea, etc. One or more species Can be appropriately selected and used. Examples of the extraction method include known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction and the like. In addition, extraction conditions can be suitably set by the extraction method.

The container-packed green tea beverage of the present invention may contain extracts of tea leaves other than the non-fermented tea leaves, provided that the extract of the unfermented tea leaves is the main component. Other tea leaves include, for example, iron kannon, color species, Oolong tea leaves such as Golden Ginseng, Wuyi rock tea and the like, and tea leaves such as Darjeeling, Assam, Sri Lanka and the like. Furthermore, grains or leaves other than Camellia can also be used as raw tea leaves. Examples of grains include barley such as barley, wheat, pigeons, rye, oats and naked barley; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, ebiscus, cowpea, peanuts, peas, mung beans, etc. Beans: millet, such as buckwheat, corn, white sesame, black sesame, rice bran, rice bran, rice bran, rice bran, etc. Moreover, as tea leaves other than Camellia, for example, ginkgo leaves, persimmon leaves, loquat leaves, persimmon leaves, persimmon leaves, persimmon leaves, komatsuna, rooibos, hemazas, dokudami, amacha-su-le, honeysuckles, persimmons, There may be mentioned oyster oyster, kawara-ketsumei, gymnema sylvestre, yellow tea (walnut family), navy tea (robaraceae family), yellow pepper and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like can also be used. In addition, it is possible to use 1 type, or 2 or more types of raw material tea leaves other than an infermented tea leaf, and the usage-amount can be suitably selected in the range which does not impair the objective of this invention.
In the container-packed green tea beverage of the present invention, the raw material tea leaf includes tea leaves of the genus Camellia, and a beverage using the largest amount of unfermented tea leaf among all raw material tea leaves is preferable from the viewpoint that the effects of the present invention are easily enjoyed. Even more preferred are beverages which are only non-fermented tea leaves.

Moreover, the container-packed green tea drink of this invention may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions defined in the applicable regulations (the Food Sanitation Act in Japan). For example, the retort sterilization method, the high temperature short time sterilization method (HTST method), the ultra-high temperature sterilization method (UHT method) etc. can be mentioned. Moreover, it is also possible to select the heat sterilization method suitably according to the kind of container of a container-packed green tea drink, for example, after filling a container with a drink like a metal can, it may be possible to heat-sterilize the whole container. Can adopt retort sterilization. In addition, as for PET bottles and paper containers that can not be retorted, aseptic filling, hot-packing, etc. in which the beverage is heat-sterilized in advance under the same sterilization conditions as above and filled in containers sterilized in an aseptic environment Can be adopted.

The container-packed green tea beverage of the present invention can be produced by any appropriate method. For example, components (A) and (B), and optionally other components may be added to the extract of unfermented tea leaves, and component (A) And (B) can be adjusted and manufactured.

1. Take 2 g of an analysis sample of astragalin, add 20 mL of methanol, perform ultrasonic extraction for 5 minutes, and adjust to 25 mL. Then, 1 mL is taken out and the volume is adjusted to 25 mL and analyzed using a high performance liquid chromatograph-tandem mass spectrometer.

The analysis conditions are as follows.
· Column: InertSustain C18, φ 2.1 mm × 150 mm, particle diameter 3 μm
Mobile phase: Mixed solution of water, acetonitrile and acetic acid Flow rate: 0.2 mL / min
・ Column temperature: 40 ° C
・ Ionization method: Electrospray (negative ion detection mode)
Set number of ions: m / z 446.8 → 254.9

In addition, a solution of known concentration is prepared using a standard product of astragalin, and a calibration curve is prepared by using for high performance liquid chromatography analysis, and astragalin in the sample solution is quantified using the astragalin as an index. .

2. Analysis of vanillin 10 mL of a sample was taken in a head space vial for GC (20 mL), and 4 g of sodium chloride was added. The vial is put in a stirrer and sealed up, and the components are adsorbed onto SPME fiber (Sigma Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, the SPME fiber was thermally desorbed at the inlet and subjected to GC / MS measurement. The analytical instrument used Agilent 7890A / 5975 Cinert (manufactured by Agilent Technologies).

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

The purchased reagent was dissolved in ethanol and serially diluted to prepare a preparation. A standard of a predetermined concentration was added to the sample, and adsorbed onto the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. In addition, the peak area of the ion of m / z 151 was used for fixed_quantity | quantitative_assay.

3. Analysis of non-polymer catechins Filter the sample solution with a filter (0.45 μm), use high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corp.), packed column L-column TM for octadecyl group introduced liquid chromatograph ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation and Research Institute) was attached, and analysis was performed by a gradient method at a column temperature of 40 ° C. As a standard product of non-polymer catechins, one manufactured by Kurita Kogyo Co., Ltd. was used and quantified by a calibration curve method. Mobile phase A was a distilled aqueous solution containing 0.1 mol / L of acetic acid, solution B was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. . The conditions of the gradient are as follows.

Concentration gradient conditions Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.5 0% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

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

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

The purchased reagent was dissolved in acetone and serially diluted to prepare a preparation. A standard of a predetermined concentration was added to the sample, and adsorbed onto the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. In addition, the peak area of the ion of m / z 57 was used for 2-methylbutanal for quantification.

5. Analysis of valine The analysis of valine was carried out by subjecting it to an amino acid automatic analyzer according to the following method.
<Amino acid automatic analyzer operating conditions>
Model: L-8800 high-speed amino acid analyzer (made by Hitachi High-Technologies Corporation)
・ Column: Hitachi custom ion exchange resin, φ 4.6 mm × 60 mm (made by Hitachi High-Technologies Corporation)
Mobile phase: MCI BUFFER L-8500-PF (PF-1 to PF-4) (manufactured by Mitsubishi Chemical Corporation)
Reaction liquid: Ninhydrin test solution (manufactured by Wako Pure Chemical Industries, Ltd.)
・ Flow rate: Mobile phase 0.35 mL / min, reaction liquid 0.30 mL / min
・ Measurement wavelength: 570 nm

6. pH Measurement 100 mL of the beverage was weighed in a 300 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by Horiba, Ltd.).

7. Sensory evaluation Four expert panelists conducted a sensory test on "the sharpness of the aroma of green tea when contained in the mouth" of each container-packed green tea beverage. In the sensory test, each container-packed green tea beverage was evaluated according to the following evaluation criteria, and thereafter the average value of the scores of the specialized panels was determined. In addition, average value of score shall round off the second decimal place.

Evaluation criteria for the sensitivity of the aroma of green tea when contained in the mouth "Analog of aroma when applied to the mouth" is considered whether or not the top notes of green tea can be felt when contained in the mouth Evaluated.
1: It is difficult to feel the top note of green tea when containing green tea in the mouth 2: The top note of green tea is weak when containing green tea in the mouth 3: The top note of green tea is somewhat weak when containing green tea in the mouth 4: Green tea Feel the top note of green tea when containing in the mouth 5: strongly feel the top note of green tea when containing the green tea in the mouth 6: feel the top note of green tea very strongly when containing green tea in the mouth

Production Example 1
Production of green tea extract No. 90 90g of No. 2 sencha (from Shizuoka Prefecture, Kagoshima Prefecture, Miyazaki Prefecture, Nara Prefecture, Mie Prefecture, Ibaraki Prefecture, Kyoto Prefecture 7 kinds of mixed tea leaves (from 2016)) The reaction mixture was poured into 430 g of hot water of ° C., extraction was performed for 1 minute, and after removing the tea husk, the liquid temperature was cooled to 5 ° C. to obtain a green tea extract. In the obtained green tea extract, the content of non-polymer catechins is 0.125 mass%, the content of vanillin is 22 mass ppb, and the content of 2-methylbutanal is 9 mass ppb. The

Example 1
Astragalin reagent (Kaempferol 3-beta-D-glucopyranoside, astragalin purity 97% by mass, the same applies hereinafter) to 99% by mass of the green tea extract obtained in Production Example 1 1.1 mass ppm, vanillin reagent (manufactured by Wako Pure Chemical Industries, Wako special grade, vanillin purity 98.0 mass%, hereinafter the same) 40 mass ppb, catechin reagent (Teavigo, manufactured by DSM, non- Polymer catechins purity of 94% by mass, the same applies hereinafter) 0.0257% by mass, and then adjusted to pH 5.8 with sodium bicarbonate, and 100% by mass with ion-exchanged water. To prepare a green tea beverage. Next, the obtained green tea beverage was filled in a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. Analysis and sensory evaluation were performed on the obtained container-packed green tea beverage. The pH of the obtained containerized green tea beverage was 5.8. In addition, in the sensory evaluation, the score of "the sharpness of the smell of green tea when contained in the mouth" of the container-packed green tea beverage of Example 8 is "5", and "the mouth of the container-packed green tea beverage of Comparative Example 1 is According to the above evaluation criteria, the score of "the sharpness of the aroma of green tea when included" was "1". The results are shown in Table 1.

Examples 2 to 5
A green tea beverage was prepared by the same operation as in Example 1 except that the compounding amount of the astragalin reagent was changed, and heat sterilization was performed to obtain a container-packed green tea beverage. The analysis and sensory evaluation were carried out on each of the obtained container-packed green tea beverages in the same manner as in Example 1. The results are shown in Table 1.

Examples 6 to 9 and Comparative Example 2
A green tea beverage was prepared by the same operation as in Example 3 except that the blending amount of the vanillin reagent was changed, and heat sterilization was performed to obtain a container-packed green tea beverage. The analysis and sensory evaluation were carried out on each of the obtained container-packed green tea beverages in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1
A green tea beverage was prepared by the same procedure as in Example 1 except that the astragalin reagent and the vanillin reagent were not blended, and heat sterilization was performed to obtain a containerized green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 1.

From Table 1, when (A) astragalin and (B) vanillin are made to coexist in specific amounts respectively, they quickly sense the aroma of green tea when contained in the mouth even though it is a container-packed green tea beverage It can be seen that a ready-to-use containerized green tea beverage is obtained.

Example 10
10 mass ppm of astragalin reagent, 55 mass ppb of vanillin reagent and 0.12 mass% of catechin reagent are added to 30 mass% of the green tea extract obtained in Production Example 1, and pH is adjusted to 5.8 with sodium bicarbonate It adjusted so that it might become, and adjusted the whole quantity to 100 mass% with ion-exchange water, and prepared the green tea drink. Next, the obtained green tea beverage was filled in a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. The obtained containerized green tea beverage was analyzed in the same manner as in Example 1. The pH of the obtained containerized green tea beverage was 5.8. In the sensory evaluation, the score of "the sharpness of the smell of green tea when contained in the mouth" of the container-packed green tea beverage of Example 10 is "4.5", and the container-packed green tea beverage of Comparative Example 3 is " According to the above evaluation criteria, a score of "a sharpness of the aroma of green tea when contained in the mouth" was taken as "1". The results are shown in Table 2.

Examples 11 and 12
A green tea beverage was prepared by the same operation as in Example 10 except that the compounding amount of the catechin reagent was changed, and heat sterilization was performed to obtain a container-packed green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 10. The pH of the obtained containerized green tea beverage was 5.8. The results are shown in Table 2.

Comparative example 3
A green tea beverage was prepared by the same procedure as in Example 10 except that the astragalin reagent and the vanillin reagent were not blended, and heat sterilization was performed to obtain a containerized green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 10. The results are shown in Table 2. The pH of the obtained containerized green tea beverage was 5.8.

From Table 2, by adjusting the content of (C) non-polymer catechins to a specific amount, it is possible to obtain a container-packed green tea beverage which can sensitize the aroma of green tea when it is contained in the mouth Recognize.

Examples 13 to 15
A green tea beverage was prepared by the same procedure as in Example 10 except that 2-methylbutanal was further added, and the compounding amount was changed, and heat sterilization was performed to obtain a container-packed green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 10. The results are shown in Table 3 together with the results of Example 10 and Comparative Example 3. The pH of the obtained container-packed green tea beverage was 5.8, and the content of non-polymer catechins was 0.15% by mass.

Examples 16 to 18
A green tea beverage was prepared by the same procedure as in Example 10 except that valine was further added and the blending amount was changed, and heat sterilization was performed to obtain a containerized green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 10. The results are shown in Table 4 together with the results of Example 10 and Comparative Example 3. The pH of the obtained container-packed green tea beverage was 5.8, and the content of non-polymer catechins was 0.15% by mass.

From Tables 3 and 4, in addition to (A) astragalin, (B) vanillin and (D) 2-methylbutanal or (E) valine together, the aroma of green tea when contained in the mouth It turns out that the container-packed green tea drink which can feel still more sensitive is obtained.

Claims

The following components (A) and (B);
(A) 1 to 100 mass ppm of astragalin, and (B) 19 to 300 mass ppb of vanillin
Containing, container-packed green tea beverage.
The container-packed green tea beverage according to claim 1, wherein the mass ratio [(A) / (B)] of component (A) to component (B) is 10 to 500.
The containerized green tea beverage according to claim 1 or 2, wherein the component (D) contains 2-methylbutanal, and the content of the component (D) is 1 to 100 parts by mass ppb.
The containerized green tea beverage according to any one of claims 1 to 3, which contains valine as the component (E), and the content of the component (E) is 1 to 200 mass ppm.
The container-packed green tea beverage according to claim 3 or 4, wherein the mass ratio [(A) / (D)] of component (A) to component (D) is 10 to 5000.
The containerized green tea beverage according to any one of claims 1 to 5, which has a pH of 5 to 7.
The container-packed green tea beverage according to any one of claims 1 to 6, which has been heat-sterilized.