WO2020184367A1 - Boisson au thé conditionnée - Google Patents

Boisson au thé conditionnée Download PDF

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Publication number
WO2020184367A1
WO2020184367A1 PCT/JP2020/009358 JP2020009358W WO2020184367A1 WO 2020184367 A1 WO2020184367 A1 WO 2020184367A1 JP 2020009358 W JP2020009358 W JP 2020009358W WO 2020184367 A1 WO2020184367 A1 WO 2020184367A1
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WIPO (PCT)
Prior art keywords
tea beverage
heat
mass
sterilized
green tea
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PCT/JP2020/009358
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English (en)
Japanese (ja)
Inventor
小林　由典
祐一 霜田
Original Assignee
花王株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 花王株式会社 filed Critical 花王株式会社
Priority to CN202080020855.4A priority Critical patent/CN113573590A/zh
Priority to KR1020217032685A priority patent/KR102400684B1/ko
Publication of WO2020184367A1 publication Critical patent/WO2020184367A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

Definitions

  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • astragaline which is known as an astringent substance
  • the packaged tea beverage of the present invention contains non-polymer catechins as the component (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.
  • 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.
  • 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.
  • 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.
  • 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).
  • "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.
  • 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.
  • a mass ratio [(C) / (A)] of component (A) to component (C) of 2.2 ⁇ 10 -3 to 30 ⁇ 10 -3 , but nose.
  • 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
  • 3.5 ⁇ 10 -3 or more is preferable.
  • 25 ⁇ 10 -3 or less is preferable
  • 20 ⁇ 10 -3 or less is more preferable
  • 15 ⁇ 10 -3 or less is further preferable
  • 13 ⁇ 10 -3 or less is further preferable.
  • 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).
  • 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.
  • 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.
  • tea beverage refers to a beverage containing tea leaves of the genus Camellia as a tea raw material.
  • 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.
  • the tea leaves of the genus Camellia one kind or two or more kinds can be used. Further, the tea leaves may be fired.
  • non-fermented tea examples include green tea such as sencha, deep-steamed sencha, roasted tea,nadoha, gyokuro, kabusecha, sardine tea, potted tea, kukicha, bar tea, and mecha.
  • semi-fermented tea examples include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea.
  • fermented tea examples 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.
  • a tea raw material other than Camellia tea leaves grains or tea leaves other than Camellia may be used.
  • 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.
  • tea leaves other than the genus Camellia examples 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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)].
  • 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 ⁇ L
  • 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%
  • 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%
  • 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.
  • 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.
  • 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.
  • a pH meter HORIBA compact pH meter, manufactured by HORIBA, Ltd.
  • 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.
  • 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.
  • the obtained heat-sterilized packaged green tea beverage was analyzed. 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".
  • 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”.
  • 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.
  • Example 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.
  • 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".
  • 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”.
  • 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.
  • 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".
  • 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”.
  • 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.
  • 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".
  • 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”.
  • 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.
  • 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.
  • Example 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.
  • 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.
  • Example 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.
  • 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.
  • 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.
  • FIG. 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.
  • 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".
  • 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”.
  • 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.
  • 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".
  • 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”.
  • 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.

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

Abstract

L'invention concerne une boisson au thé conditionnée qui comprend les composants (A), (B) et (C) suivants, (A) 0,030 à 0,090% en masse de catéchine non polymères, (B) 0,010 à 0,10% en masse d'un acide ascorbique ou d'un sel de celui-ci, et (C) une astragaline, le rapport massique [（Ｂ）／（Ａ）] entre le composant (A) et le composant (B) étant compris entre ０,２０ et ５,０, le rapport massique [（C）／（Ａ）] entre le composant (C) et le composant (A) étant compris entre ２,２×１０-3 et ３０×１０-3, et le pH de cette boisson étant compris entre 5 et 7.
PCT/JP2020/009358 2019-03-13 2020-03-05 Boisson au thé conditionnée WO2020184367A1 (fr)

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JP2007282632A (ja) * 2006-03-24 2007-11-01 Shimane Pref Gov 植物乾燥エキスの製造方法

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JP3360073B2 (ja) 2001-02-22 2002-12-24 花王株式会社 飲 料
JP3766660B2 (ja) 2003-02-24 2006-04-12 花王株式会社 容器詰飲料の製造法
JP3597856B2 (ja) 2003-10-31 2004-12-08 花王株式会社 容器詰茶飲料
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JP2007282632A (ja) * 2006-03-24 2007-11-01 Shimane Pref Gov 植物乾燥エキスの製造方法

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KR102400684B1 (ko) 2022-05-20
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KR20210134394A (ko) 2021-11-09
CN113573590A (zh) 2021-10-29
TW202100020A (zh) 2021-01-01

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