WO2020184367A1

WO2020184367A1 - Packaged tea beverage

Info

Publication number: WO2020184367A1
Application number: PCT/JP2020/009358
Authority: WO
Inventors: 小林　由典; 祐一霜田
Original assignee: 花王株式会社
Priority date: 2019-03-13
Filing date: 2020-03-05
Publication date: 2020-09-17
Also published as: CN113573590A; TW202100020A; KR102400684B1; JP2020150938A; JP6782865B2; KR20210134394A

Abstract

Provided is a pasteurized packaged tea beverage which contains components (A), (B) and (C): (A) 0.030-0.090 mass% of non-polymerized catechins; (B) 0.010-0.10 mass% of ascorbic acid or a salt thereof; and (C) astragalin. The mass ratio of component (A) and component (B) [(B)/(A)] is 0.20-5.0. The mass ratio of component (C) and component (A) [(C)/(A)] is 2.2×10^-3 to 30×10^-3. The pH of the beverage is 5-7.

Description

Containered tea beverage

The present invention relates to a packaged tea beverage.

Non-polymer catechins are one of the polyphenol compounds contained in tea leaves of the genus Camellia, and have various physiological activities, so their application to foods and drinks is attracting attention. Among them, many tea beverages containing high concentrations of non-polymer catechins have been proposed because they can be easily ingested as a lifestyle. For example, by controlling the total amount and mass ratio of non-epi and epi-forms of non-polymer catechins, and further containing a water-soluble polymer in a constant mass ratio with respect to the total amount of non-epi and epi-forms. , Bitterness and astringency alleviated high-concentration non-polymer catechin-containing beverage (Patent Document 1), and cyclic dextrin in a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins. Bitterness and astringency were reduced even after heat sterilization by adding and then blending a tea extract (Patent Document 2), the content of non-epi in non-polymer catechins, By adjusting the content ratio of caffeine and total polyphenols to non-polymer catechins and the turbidity within a certain range, bitterness and astringent taste are reduced, and a packaged tea beverage having the original flavor of tea (Patent Document 3). ) Has been proposed.

On the other hand, astragalin is one of the polyphenol compounds contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic effect. Focusing on such physiological effects of astragalin, its application to foods and drinks is being studied. For example, one or more sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin. It has been reported that the absorption of astragalin is improved by blending the above (Patent Document 4). Further, a blended tea beverage in which a mulberry leaf extract, a brown rice extract and a green tea extract are mixed has also been proposed (Patent Document 5).

(Patent Document 1) Japanese Patent Application Laid-Open No. 2002-238519 (Patent Document 2) Japanese Patent Application Laid-Open No. 2004-254511 (Patent Document 3) Japanese Patent Application Laid-Open No. 2004-129669 (Patent Document 4) Japanese Patent Application Laid-Open No. 2002-291441 (Patent Document 4) Document 5) Japanese Unexamined Patent Publication No. 2007-228632

The present invention describes the following components (A), (B) and (C);
(A) Non-polymer catechins 0.030-0.090% by mass
It contains (B) 0.010 to 0.10% by mass of ascorbic acid or a salt thereof, and (C) astragalin.
The mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.20 to 5.0.
The mass ratio [(C) / (A)] of the component (C) to the component (A) is 2.2 × 10 ^-3 to 30 × 10 ^-3 .
The pH is 5-7,
It provides a heat-sterilized containerized tea beverage.

Detailed description of the invention

Ascorbic acid or a salt thereof may be added to tea beverages for the purpose of enhancing storage stability. The present inventors feel a nasal scent peculiar to tea beverages, which is felt through the mouth and nose when a tea beverage in which the contents of non-polymer catechins and ascorbic acid are within a specific range is heat-sterilized. I found that there is a problem that it becomes difficult.
The present invention relates to a heat-sterilized containerized tea beverage capable of fully enjoying the nasal scent while containing a certain amount of each of non-polymer catechins and ascorbic acid or a salt thereof.

In view of the above problems, the present inventors have conducted intensive studies, and as a result, after controlling the content and amount ratio of each content and amount ratio of non-polymer catechins and ascorbic acid or a salt thereof, further for non-polymer catechins. It was found that by containing astragaline, which is known as an astringent substance, in a certain amount ratio, a packaged tea beverage that can fully enjoy the scent of nasal passage even after heat sterilization can be obtained.

According to the present invention, it is possible to provide a heat-sterilized packaged tea beverage that can fully enjoy the nasal aroma while containing a certain amount of each of non-polymer catechins and ascorbic acid or a salt thereof.

The packaged tea beverage of the present invention contains non-polymer catechins as the component (A). Here, in the present specification, "(A) non-polymeric catechins" refers to non-gallatechins such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a general term for gallate bodies such as catechin gallate. In the present invention, at least one of the above eight types of non-polymer catechins may be contained. The origin of the component (A) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product or a product extracted from a plant containing non-polymer catechins. Good.

The packaged tea beverage of the present invention has a content of the component (A) of 0.030 to 0.090% by mass, preferably 0.035% by mass or more, preferably 0.045% by mass from the viewpoint of physiological effects. The above is more preferable, 0.052% by mass or more is further preferable, and from the viewpoint of suppressing bitterness, 0.089% by mass or less is preferable, 0.087% by mass or less is more preferable, and 0.086% by mass or less is further preferable. preferable. The content of the component (A) is preferably 0.035 to 0.089% by mass, more preferably 0.045 to 0.087% by mass in the packaged tea beverage of the present invention. , More preferably 0.052 to 0.086% by mass. The content of the component (A) is defined based on the total amount of the above eight types of non-polymer catechins. Further, the content of the component (A) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The type of the component (A) of the packaged tea beverage of the present invention is not particularly limited, but the proportion of gallate in the non-polymerized catechins (gallate mass) is 0 to 90 from the viewpoint of imparting a nasal scent. It is preferably by mass, more preferably 20 to 85% by mass, even more preferably 30 to 65% by mass, even more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass. Here, in the present specification, the "gallate form ratio" refers to the mass ratio of the above four types of gallate form to eight kinds of non-polymer catechins.

The packaged tea beverage of the present invention contains ascorbic acid or a salt thereof as the component (B). The component (B) may be L-form, D-form, or a mixture thereof (for example, racemic form). Of these, the L form is preferable. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. The origin of the component (B) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product, a commercially available product, or a raw material-derived product. Examples of commercially available products of component (B) include L-ascorbic acid (manufactured by DSM Nutritional Products (UK) Ltd).

The packaged tea beverage of the present invention has a content of the component (B) of 0.010 to 0.10% by mass, but is preferably 0.015% by mass or more from the viewpoint of enhancing storage stability. 020% by mass or more is more preferable, 0.025% by mass or more is further preferable, and from the viewpoint of nasal scent, 0.90% by mass or less is preferable, 0.080% by mass or less is more preferable, and 0.070% by mass is preferable. The following is more preferable, and 0.050% by mass or less is particularly preferable. The content of the component (B) is preferably 0.015 to 0.90% by mass, more preferably 0.020 to 0.080% by mass in the packaged tea beverage of the present invention. Yes, more preferably 0.025 to 0.070% by mass, and even more preferably 0.025 to 0.050% by mass. Here, when the component (B) is in the form of a salt in the present specification, the content of the component (B) is a value converted into the amount of ascorbic acid. The content of the component (B) can be measured by a commonly known analytical method for ascorbic acid. Specifically, the method described in the examples described later can be mentioned.

The packaged tea beverage of the present invention contains astragalin as the component (C). Here, "astragalin" as used herein is a compound in which glucose is bound to the 3-position of kaempferol. The component (C) may be derived from a raw material or 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 may be, for example, a chemically synthesized product or one extracted from a plant containing astragalin. Examples of commercially available product of component (C) include Kaempferol 3-beta-D-glucopyranoside (manufactured by Sigma-Aldrich Japan Co., Ltd.).

The content of the component (C) in the packaged tea beverage of the present invention is preferably 0.80 mass ppm or more, more preferably 0.90 mass ppm or more, from the viewpoint of imparting a scent and a refreshing feeling. 0 mass ppm or more is further preferable, 1.5 mass ppm or more is further preferable, 2.5 mass ppm or more is particularly preferable, and from the viewpoint of suppressing astringency, 20 mass ppm or less is preferable, and 10 mass ppm or less is preferable. More preferably, 8.0 mass ppm or less is further preferable, and 7.0 mass ppm or less is even more preferable. The content of the component (C) is preferably 0.80 to 20% by mass, more preferably 0.90 to 10% by mass, and further preferably 0.90 to 10% by mass in the packaged tea beverage of the present invention. Is 1.0 to 8.0 mass ppm, more preferably 1.5 to 8.0 mass ppm, and even more preferably 2.5 to 7.0 mass ppm. The content of the component (C) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The packaged tea beverage of the present invention has a mass ratio [(B) / (A)] of the component (A) to the component (B) of 0.20 to 5.0, but from the viewpoint of enhancing storage stability. Therefore, 0.22 or more is preferable, 0.25 or more is more preferable, 0.28 or more is further preferable, and from the viewpoint of nasal scent, 1.5 or less is preferable, 1.3 or less is more preferable. 0 or less is more preferable. The range of the mass ratio [(B) / (A)] is preferably 0.22 to 1.5, more preferably 0.25 to 1.3, and even more preferably 0.28 to 1. It is 0.0.

The packaged tea beverage of the present invention has a mass ratio [(C) / (A)] of component (A) to component (C) of 2.2 × 10 ^-3 to 30 × 10 ^-3 , but nose. From the viewpoint of fragrance removal, 2.5 × 10 ^-3 or more is preferable, 2.8 × 10 ^-3 or more is more preferable, 3.0 × 10 ^-3 or more is further preferable, and 3.5 × 10 ^-3 or more is preferable. From the viewpoint of suppressing astringency, 25 × 10 ^-3 or less is preferable, 20 × 10 ^-3 or less is more preferable, 15 × 10 ^-3 or less is further preferable, and 13 × 10 ^-3 or less is further preferable. preferable. The range of the mass ratio [(C) / (A)] is preferably 2.2 × 10 ^-3 to 25 × 10 ^-3 , and more preferably 2.5 × 10 ^-3 to 20 × 10 ^−. It is ³ , more preferably 2.8 × 10 ^-3 to 15 × 10 ^-3 , even more preferably 3.0 × 10 ^-3 to 13 × 10 ^-3 , and even more preferably 3.5. It is × 10 ^-3 to 13 × 10 ^-3 . The mass ratio [(C) / (A)] shall be calculated by aligning the units of the contents of the component (A) and the component (C).

In the packaged tea beverage of the present invention, the mass ratio [(C) / (B)] of the component (B) to the component (C) is preferably 3.0 × 10 ^-3 or more from the viewpoint of nasal aroma. 4.0 × 10 ^-3 or more is more preferable, 4.5 × 10 ^-3 or more is further preferable, 5.0 × 10 ^-3 or more is further preferable, and 10 × 10 ^-3 or more is particularly preferable. From the viewpoint of suppressing astringency, 30 × 10 ^-3 or less is preferable, 28 × 10 ^-3 or less is more preferable, 25 × 10 ^-3 or less is further preferable, and 22 × 10 ^-3 or less is particularly preferable. The range of the mass ratio [(C) / (B)] is preferably 3.0 × 10 ^-3 to 30 × 10 ^-3 , and more preferably 4.0 × 10 ^-3 to 28 × 10 ^−. It is ³ , more preferably 4.5 × 10 ^-3 to 25 × 10 ^-3 , further preferably 5.0 × 10 ^-3 to 22 × 10 ^-3 , and even more preferably 10 × 10 ^-3 to. It is 22 × 10 ^-3 . The mass ratio [(C) / (B)] shall be calculated by aligning the units of the contents of the component (B) and the component (C).

The packaged tea beverage of the present invention can contain 2-methylbutanal as the component (D). The origin of the component (D) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a naturally derived product, a chemically synthesized product, a commercially available product, or a raw material-derived product.

The content of the component (D) in the packaged tea beverage of the present invention is preferably 4.0 mass ppb or more, more preferably 5.0 mass ppb or more, and more preferably 5.0 mass ppb or more, from the viewpoint of giving a scent to the nose and imparting a rich feeling. 0 mass ppb or more is further preferable, 8.0 mass ppb or more is further preferable, 10 mass ppb or more is further preferable, 12 mass ppb or more is particularly preferable, and 100 mass ppb or less is preferable from the viewpoint of suppressing offensive odors. , 80 mass ppb or less is more preferable, and 60 mass ppb or less is further preferable. The content of the component (D) is preferably 4.0 to 100 mass ppb, more preferably 5.0 to 80 mass ppb, and further preferably 5.0 to 80 mass ppb in the packaged tea beverage of the present invention. Is 7.0 to 80 mass ppb, more preferably 8.0 to 80 mass ppb, particularly preferably 10 to 60 mass ppb, and even more preferably 12 to 60 mass ppb. The content of the component (D) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, GC / MS. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The packaged tea beverage of the present invention contains, if desired, additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, flower honey extracts, and quality stabilizers. It can contain seeds or two or more. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

The packaged tea beverage of the present invention has a pH (20 ° C.) of 5 to 7, but from the viewpoint of flavor balance, 5.1 or more is preferable, 5.3 or more is more preferable, and 5.5 or more is further preferable. , And 6.7 or less is preferable, 6.5 or less is more preferable, and 6.4 or less is further preferable. The pH range is preferably 5.1 to 6.7, more preferably 5.3 to 6.5, and even more preferably 5.5 to 6.4. The pH shall be adjusted to 20 ° C. and measured with a pH meter.

As used herein, the term "tea beverage" refers to a beverage containing tea leaves of the genus Camellia as a tea raw material. Examples of tea leaves of the genus Camellia include C. sinensis.var.sinensis (including Camellia seeds), C. sinensis.var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. As for the tea leaves of the genus Camellia, one kind or two or more kinds can be used. Further, the tea leaves may be fired.
Examples of non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, sardine tea, potted tea, kukicha, bar tea, and mecha. Examples of semi-fermented tea include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam and Sri Lanka. Above all, it is preferable to use unfermented tea or semi-fermented tea as a tea raw material, and unfermented tea is more preferable, because it is easy to enjoy the effects of the present invention.

Further, as a tea raw material other than Camellia tea leaves, grains or tea leaves other than Camellia may be used. Examples of grains include barley, wheat, pigeon barley, rye, swallow barley, bare barley and other wheat; brown rice and other rice; soybeans, black soybeans, buckwheat, green beans, red beans, shrimp, sage, lacquer, pea, ryokuto and the like. Beans: Millets such as buckwheat, corn, white sesame, black sesame, millet, Japanese millet, millet, and kinuwa can be mentioned. Examples of tea leaves other than the genus Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, kuko leaves, tochu leaves, komatsuna, louis boss, kumazasa, dokudami, amachazuru, watermelon, and tsukimisou. Examples include ground-ivy, kawaraketsumei, gymnema sylvestre, yellow tea (walnut family), sweet tea (rosaceae), and kidachi aloe. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips and rosemary can also be used. As for tea leaves other than Camellia, one kind or two or more kinds can be used.

The packaged tea beverage of the present invention is preferably a container-packed green tea beverage or a container-packed oolong tea beverage, and more preferably a container-packed green tea beverage, from the viewpoint of easily enjoying the effects of the present invention. When the tea beverage is a green tea beverage, a green tea beverage that uses the most green tea leaves among all tea raw materials is more preferable, and a green tea beverage that uses only green tea leaves as a tea raw material is further preferable. As the extraction method, for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method.

The container is not particularly limited as long as it is an ordinary packaging container, and examples thereof include a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a paper container compounded with a metal foil or a plastic film, and a bottle. Can be mentioned.

Further, the packaged tea beverage of the present invention has been sterilized by heating. The heat sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). For example, tea beverages are filled in containers and packaging and sterilized after being sealed or sealed, or sterilized with a sterilizer equipped with a self-recording thermometer or sterilized with a filter etc. After filling, it may be sealed or sealed. More specifically, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), and the like can be mentioned.

Further, heat sterilization can be performed by heating the temperature of the central part of the container at 85 ° C. for 30 minutes, or by a method having an effect equal to or higher than this. For example, heat sterilization can be performed under conditions where the F0 value is 0.005 to 40, preferably 0.006 to 35, and more preferably 0.007 to 30. Here, the "F0 value" in the present specification is a value for evaluating the heat sterilization effect when the tea beverage is heat sterilized, and the heating time (minutes) when standardized to the reference temperature (121.1 ° C.). Corresponds to. The F0 value is calculated by multiplying the case fatality rate (1 at 121.1 ° C.) with respect to the temperature inside the container by the heating time (minutes). The case fatality rate can be obtained from the case fatality rate table (Masao Fujimaki et al., "Food Industry", Seiseisha Koseikaku, 1985, p. 1049). To calculate the F0 value, commonly used area calculation methods, official methods, etc. can be adopted (see, for example, Tanigawa et al. << Canning Manufacturing >> page 220, Hoshisha Koseikaku). In the present invention, in order to set the F0 value to a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a fatality rate curve obtained in advance.

The packaged tea beverage of the present invention can be produced by an appropriate method, and for example, the components (A), (B) and (C), and if necessary, other components are blended, and the components (A) and the components (A) and the components ( It can be produced by adjusting each content of B) and the mass ratio [(B) / (A)] and the mass ratio [(C) / (A)].

1. 1. Analysis of non-polymer catechins Using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a sample dissolved and diluted in pure water is used as a packed column for an octadecyl group-introduced liquid chromatograph (L-column ODS, 4. 6 mmφ x 250 mm Particle size 5 μm: Measured by the gradient method at a column temperature of 35 ° C. with a mounting (manufactured by the Chemical Evaluation and Research Organization). The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow velocity is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The condition is 280 nm. The gradient conditions are as follows.

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

2. 2. Analysis of ascorbic acid 1 to 5 g of a sample is added to a 5% metaphosphoric acid solution (50 mL) and diluted appropriately. Then, after centrifugation, filtration is performed. Then, 1 mL of the filtrate is placed in a small test tube, 1 mL of a 5% metaphosphate solution is added, and then 100 μL of a 0.2% dichlorophenol indophenol solution and 2 mL of a 2% thiourea-5% metaphosphate solution are added. Then, 0.5 mL of 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid is added thereto, and the reaction is carried out at 38 to 42 ° C. for 16 hours.
After the reaction, the mixture is extracted with 3 mL of ethyl acetate (shaking for 60 minutes), dried over anhydrous sodium sulfate, and analyzed by HPLC. For HPLC, LC-10AS (manufactured by Shimadzu Corporation), UV-VIS detector for SPD-10AV (manufactured by Shimadzu Corporation), column for Senshupac Silka (4.6 mm x length 100 mm, particle diameter 5 μm, column temperature 35 ° C.), A mixed solution of ethyl acetate, hexane, acetic acid and water (60: 40: 5: 0.05) is detected in the mobile phase at a flow rate of 1.5 mL / min at a wavelength of 495 nm.

3. 3. Analysis of astragalin The sample solution is filtered through a filter (0.45 μm), and a column [Cadenza CD-C18 (particle size 3 μm, 4.6 mmφ ×) is used using a high performance liquid chromatograph (model LC-20 Temperature, manufactured by Shimadzu Corporation). 150 mm, Imtaket)] was attached, and the procedure was performed by the gradient method at a column temperature of 40 ° C. The mobile phase C solution was a buffer solution containing 0.05% by mass of acetic acid, and the D solution was an acetonitrile solution. The flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 360 nm. The conditions for the gradient are as follows.

Concentration gradient condition (% by volume)
Hours (minutes) Solution C concentration Solution D concentration 0 85% 15%
20 80% 20%
35 10% 90%
50 10% 90%
50.1 85% 15%
60 85% 15%

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

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

The analysis conditions are as follows.
-Column: VF-WAX (60 m (length), 0.25 mm (inner diameter), 1.0 μm (film thickness))
-Column temperature: 35 ° C (4 min) → 3 ° C / min → 130 ° C → 5 ° C / min → 240 ° C (13 min)
-Column pressure: Constant flow rate mode (49 kPa)
-Column flow rate: 1 mL / min (He)
・ Inlet temperature: 250 ℃
・ Injection method: Splitless ・ Detector: MS
・ Ion source temperature: 230 ℃
-Ionization method: EI (70eV)
-Scan range: m / z 10-500
-Quantitative ion: m / z 57

The purchased reagent was dissolved in acetone and serially diluted to prepare a standard product. A standard having a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed.

5. pH measurement 30 mL of the sample was weighed in a 50 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.) for measurement.

Manufacturing example 1
Production of Tea Extract I 30 g of sencha leaves (produced in Miyazaki and Kagoshima prefectures) was put into 2000 g of hot water at 90 ° C, extracted for 3 minutes, the tea leaves were removed, and then cooled to a liquid temperature of 20 ° C to make tea. Extract I was obtained. The obtained tea extract I had a non-polymer catechin content of 80 mg / 100 mL, an ascorbic acid content of 1 mg / 100 mL, and a 2-methylbutanal content of 3.2 ppb. It was. Astragalin was not detected.

Reference example 1
The tea extract I obtained in Production Example 1, the tea extract II (Teavigo, manufactured by Taiyo Kagaku Co., Ltd., epigallocatechin gallate 94% by mass, gallate body ratio 100% by mass, the same applies hereinafter) and ions. The exchanged water was blended in the ratio shown in Table 1, then adjusted to a pH of 5.8 with baking soda, and then the total amount was adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 85 ° C. for 30 minutes, and the F0 value was 0.0074. Then, the obtained heat-sterilized packaged green tea beverage was analyzed. The results are shown in Table 2.

Comparative Example 1
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that sodium L-ascorbate was blended in the ratio shown in Table 2. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Examples 1 to 3 and Comparative Example 2
Further, sodium L-ascorbate and astragalin reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., Kaempferol 3-beta-D-glucopyranoside, 97% by mass of astragalin, the same applies hereinafter) were blended in the proportions shown in Table 2. Except for this, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Sensory evaluation 1
Four expert panels conducted sensory tests on the "nose-scented" of each heat-sterilized packaged green tea beverage obtained in Examples 1 to 3, Comparative Examples 1 and 2, and Reference Example 1. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 1 was added to the green tea beverage of Reference Example 1 and sterilized by heating in the same manner as in Reference Example 1 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 1 for each concentration of "standard heat sterilized green tea beverage with nose scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 2. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

In Examples 1 to 3, the scent of nose was felt stronger than in Comparative Examples 1 and 2. Further, in Examples 1 to 3, as the amount of astragalin was increased, the aroma of the nose was further enhanced, and a refreshing sensation as when drinking sencha as an aftertaste was strongly felt.

Reference example 2
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the blending amount of tea extract II was changed to the ratio shown in Table 4. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 4.

Comparative Example 3
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 2 except that sodium L-ascorbate was blended in the ratio shown in Table 4. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 4.

Examples 4 to 6 and Comparative Example 4
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 2 except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 4. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Reference Example 2. The results are shown in Table 4.

Sensory evaluation 2
Four expert panels conducted sensory tests on the "nose-smelling scent" of each heat-sterilized packaged green tea beverage obtained in Examples 4 to 6, Comparative Examples 3 and 4, and Reference Example 2. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 3 was added to the green tea beverage of Reference Example 2 and sterilized by heating in the same manner as in Reference Example 2 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 3 for each concentration of "standard heat sterilized green tea beverage with nose scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 4. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

Examples 4 to 6 had a stronger scent of nose than Comparative Examples 3 and 4. Further, in Examples 4 to 6, as the amount of astragalin was increased, the aroma of the nose was further enhanced, and a refreshing sensation as when drinking sencha as an aftertaste was strongly felt.

Reference example 3
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the blending amount of tea extract II was changed to the ratio shown in Table 6. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 6.

Comparative Example 5
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 3 except that sodium L-ascorbate was blended in the ratio shown in Table 6. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 3. The results are shown in Table 6.

Examples 7-9
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 3 except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 6. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Reference Example 3. The results are shown in Table 6.

Sensory evaluation 3
Four expert panels conducted sensory tests on the "nose-scented" of each heat-sterilized packaged green tea beverage obtained in Examples 7 to 9, Comparative Example 5 and Reference Example 3. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 5 was added to the green tea beverage of Reference Example 3 and sterilized by heating in the same manner as in Reference Example 3 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 5 for each concentration of "standard heat sterilized green tea beverage with nose scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 6. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

Examples 7 to 9 had a stronger scent of nose than Comparative Example 5.

Reference example 4
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the blending amount of tea extract II was changed to the ratio shown in Table 8. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 8.

Comparative Example 6
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 4 except that sodium L-ascorbate was blended in the ratio shown in Table 8. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 4. The results are shown in Table 8.

Example 10
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 4 except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 8. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 4. The results are shown in Table 8.

Sensory evaluation 4
Four expert panels conducted a sensory test on the "nasal scent" of each heat-sterilized packaged green tea beverage obtained in Example 10, Comparative Example 6 and Reference Example 4. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 7 was added to the green tea beverage of Reference Example 4, and heat sterilized by the same method as in Reference Example 4 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 7 for each concentration of "standard heat sterilized green tea beverage with nose scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 8. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

In Example 10, not only was the scent of the nose more intense than that of Comparative Example 6, but also the refreshing sensation of drinking sencha as an aftertaste was strongly felt.

Examples 11 and 12
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Example 2 except that sodium L-ascorbate was blended in the ratio shown in Table 9. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Comparative Examples 7 and 8
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that sodium L-ascorbate was blended in the ratio shown in Table 9. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Examples 2, 11 and 12 had a stronger nasal scent than Comparative Examples 1, 7 and 8. Further, in Examples 2, 11 and 12, a refreshing feeling like that when sencha was drunk as an aftertaste was strongly felt.

Example 13
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Example 5 except that sodium L-ascorbate was blended in the proportion shown in Table 10. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Example 5, and a sensory test was conducted based on the sensory evaluation 2. The results are shown in Table 10 together with the results of Example 5, Comparative Example 3 and Reference Example 2.

Comparative Example 9
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Comparative Example 3 except that sodium L-ascorbate was blended in the ratio shown in Table 10. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Comparative Example 3, and a sensory test was conducted based on the sensory evaluation 2. The results are shown in Table 10 together with the results of Example 5, Comparative Example 3 and Reference Example 2.

In Example 13, although the nasal scent was lower than in Example 5 due to the increase in the amount of ascorbic acid, it was felt stronger than in Comparative Example 9, and a refreshing feeling like when sencha was drunk as an aftertaste was also felt.

Examples 14-16
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Example 3 except that 2-methylbutanal was blended in the ratio shown in Table 11. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Example 3. Moreover, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 11 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Examples 3 and 14 to 16 had a stronger nasal scent than Comparative Example 1. Further, in Examples 14 and 15, as the amount of 2-methylbutanal was increased, the nasal scent was further enhanced, and the mellowness and richness felt when drinking gyokuro were improved, but in Example 16. The solvent odor was stronger than the mellowness and richness.

Examples 17-19
In addition to Tea Extract II, Tea Extract III (catechin hydrate, manufactured by Cayman Chemical Co., Ltd., catechin 98% by mass, gallate content 0% by mass, the same applies hereinafter) was added and shown in Table 12. A heat-sterilized packaged green tea beverage was prepared by the same operation as in Example 2 except that the catechin mass was shown. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Example 2. Moreover, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 12 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Comparative Examples 10 to 12
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that the tea extract III was further blended with the tea extract II to obtain the gallate content shown in Table 12. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 12 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Reference example 5-7
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the tea extract III was further blended with the tea extract II to obtain the gallate content shown in Table 12. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Reference Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 12 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Example 17 had a stronger scent of nose than Comparative Example 10. Further, in Examples 18 and 19, the scent of the nose can be felt stronger and longer than in Comparative Examples 11 and 12, the afterglow of tea can be felt longer, and a refreshing feeling like when sencha is drunk as an aftertaste. I felt.

Reference example 8
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the sterilization conditions were 136.1 ° C. and 0.4 minutes (UHT method). The F0 value was 13. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Comparative Example 13
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 8 except that sodium L-ascorbate was blended in the ratio shown in Table 15. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 8. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Example 20
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 8 except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 15. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 8. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Sensory evaluation 5
Four expert panels conducted a sensory test on the "nasal scent" of each heat-sterilized packaged green tea beverage obtained in Example 20, Comparative Example 13, and Reference Example 8. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 13 was added to the green tea beverage of Reference Example 8 and sterilized by heating in the same manner as in Reference Example 8 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 13 for each concentration of "standard heat-sterilized green tea beverage with nose-free scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

Reference example 9
A heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the sterilization conditions were 136.1 ° C. and 0.8 minutes (UHT method). The F0 value was 25. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Comparative Example 14
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 9 except that sodium L-ascorbate was blended in the ratio shown in Table 15. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 9. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Example 21
Further, a heat-sterilized packaged green tea beverage was prepared by the same operation as in Reference Example 9 except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 15. The obtained heat-sterilized packaged green tea beverage was analyzed in the same manner as in Reference Example 9. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1.

Sensory evaluation 6
Four expert panels conducted a sensory test on the "nasal scent" of each heat-sterilized packaged green tea beverage obtained in Example 21, Comparative Example 14, and Reference Example 9. The sensory test was performed according to the following procedure. First, the amount of sodium L-ascorbate shown in Table 14 was added to the green tea beverage of Reference Example 9, and heat sterilized by the same method as in Reference Example 9 to adjust the strength of "nasal scent" in 5 stages. "Standard heat sterilized green tea beverage with nose scent" was prepared. Then, four expert panels agreed to give the scores shown in Table 14 for each concentration of "standard heat-sterilized green tea beverage with nose-free scent". Next, each specialized panel ingested in order from the "standard heat-sterilized packaged green tea beverage with nose-extracting scent" having a high sodium L-ascorbate concentration, and memorized the strength of the "nasal-extracting aroma". Next, each specialized panel ingests each heat-sterilized packaged green tea beverage, evaluates the degree of "nasal scent", and selects "nose-scented scent" from the "standard heat-sterilized packaged green tea beverage". Determined the closest one. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1 and Reference Example 1. In addition, the score means that the larger the numerical value, the stronger the "scent of nose" is felt.

In Examples 20 and 21, the scent of the nose was stronger than in Comparative Examples 13 and 14, and the refreshing sensation as when drinking sencha as an aftertaste was also strongly felt.

As described above, from Tables 2, 4, 6, 8 to 12, and 15, after controlling the content and amount ratio of each of the non-polymer catechins and ascorbic acid or a salt thereof, further with respect to the non-polymer catechins. It can be seen that by containing astragaline in a certain amount ratio, a packaged tea beverage that can fully enjoy the scent of the nose can be obtained even if it has been heat-sterilized.

Claims

The following components (A), (B) and (C);
(A) Non-polymer catechins 0.030-0.090% by mass
It contains (B) 0.010 to 0.10% by mass of ascorbic acid or a salt thereof, and (C) astragalin.
The mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.20 to 5.0.
The mass ratio [(C) / (A)] of the component (C) to the component (A) is 2.2 × 10 -3 to 30 × 10 -3 .
A heat-sterilized packaged tea beverage with a pH of 5-7.
The heat-sterilized containerized tea beverage according to claim 1, wherein the content of the component (A) is 0.045 to 0.087% by mass.
The heat-sterilized containerized tea beverage according to claim 1 or 2, wherein the content of the component (B) is 0.015 to 0.90% by mass.
The heat-sterilized packaged tea beverage according to any one of claims 1 to 3, wherein the content of the component (C) is 0.80 to 20 mass ppm.
The heat-sterilized container according to any one of claims 1 to 4, further containing 2-methylbutanal as the component (D) and having a content of the component (D) of 4.0 to 100 mass ppb. Tea beverage.
The heat-sterilized containerized tea beverage according to any one of claims 1 to 5, wherein the tea beverage is a green tea beverage.