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
  • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
  • A23F3/42—Isolation or recuperation of tea flavour or tea oil
• • 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
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/18—Extraction of water soluble tea constituents
• • 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
  • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
  • A23F3/42—Isolation or recuperation of tea flavour or tea oil
  • A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles

Definitions

• the present invention relates to a tea fragrance composition, and more specifically, to a tea fragrance composition having a flower scent.
• Tea beverages obtained by processing tea leaves are widely consumed not only in Japan but all over the world. Tea beverages are sold as packaged beverages that are sterilized and filled in containers such as PET bottles and cans, or are dried and powdered into powder form, which is then dissolved in water or hot water for drinking. It is sold as a thing.
• aroma-imparting raw materials have been used in various types of tea beverages to further improve the flavor of tea beverages.
• an aroma-imparting raw material having an excellent flavor is strongly desired among tea beverage manufacturers.
• the aroma-imparting raw material for tea beverages is produced by using a steam distillation method.
• tea leaves used as a raw material are steam-distilled.
• Patent Document 1 a method for treating with a tanase and a glycosyllytic enzyme has been disclosed.
• Patent Document 2 a method of recovering the exhaust gas from the raw tea leaves while drying the raw tea leaves using a low convection dryer and condensing it to produce an aroma-imparting raw material as a condensate. Is also disclosed (Patent Document 2).
• Patent Document 3 geraniol and furfural are contained in a predetermined ratio and contain reducing sugars and non-reducing sugars.
• Patent Document 4 beverages containing monoterpene alcohol composed of linalool, geraniol and ⁇ -citroneol and 4-mercapto-4-methylpentane-2-one at a predetermined concentration are disclosed.
• Patent Document 5 a composition for a tea beverage containing a soluble tea solid content and an aroma component of 2-phenylethanol and linalool as raw materials is also disclosed (Patent Document 5).
• an object of the present invention is to provide an aroma-imparting raw material having an excellent flower scent.
• the present inventors have conventionally considered that linalool and geraniol have the greatest effect on the flower-like aroma of tea, but in combination with these, 2-methylbutanal is used. It was found that an excellent flower scent that seems to be a higher quality tea leaf is generated by making it exist. Then, the present inventors have determined that even more excellent flower scent is exhibited by adjusting the ratio of the content of 2-methylbutanal to the total content of linalool and geraniol so as to be within a specific range. I found it. Based on these findings, the present inventors have completed the present invention.
• the present invention is not limited to this, but relates to the following.
• a tea aromatic composition containing linalool, geraniol and 2-methylbutanal, and the weight ratio of 2-methylbutanal content to the total content of linalool and geraniol is 0.010 to 0.215.
• the composition according to (1) which further contains 2,4-heptadienal.
• composition according to (1) or (2) further containing one or more aromatic components selected from the group consisting of L- ⁇ -terpineol, methyl salicylate, benzyl alcohol and indol.
• aromatic components selected from the group consisting of L- ⁇ -terpineol, methyl salicylate, benzyl alcohol and indol.
• the tea fragrance composition of the present invention can be used as a raw material for a beverage, and can effectively impart an excellent flower scent of tea leaves to the beverage in general.
• the tea fragrance composition of the present invention is effective in imparting an excellent flower scent of tea leaves to a packaged beverage filled in a PET bottle or can.
• the tea fragrance composition of the present invention can be used not only for beverages but also for foods.
• the number and types of tea-flavored foods have been increasing in recent years.
• it is possible to impart an excellent flower scent to confectioneries such as cakes, castellas, candies, cookies, jellies and puddings.
• ppm ppb, and % by weight used in the present specification mean ppm, ppb, and% by weight of weight / volume (w / v), respectively.
• One embodiment of the present invention contains linalool, geraniol and 2-methylbutanal, and the weight ratio of the 2-methylbutanal content to the total content of linalool and geraniol is 0.010 to 0.215. It is an aromatic composition. By adopting such a structure, an excellent flower scent is exhibited as a tea fragrance composition.
• “flower incense” means a scent in which a sweet scent of rose is added to a refreshing scent of lily of the valley.
• the "tea aroma composition” means a composition containing an aroma component (aroma component derived from tea leaves) obtained from tea leaves as a raw material.
• the tea fragrance composition is usually used for dilution or dispersion in a subject such as a beverage or food, and a fragrance derived from tea leaves can be imparted to the subject. Therefore, the tea fragrance composition of the present invention has a tea fragrance. It can also be referred to as an imparting composition.
• the form of the tea fragrance composition of the present invention is not particularly limited, but is usually a liquid.
• the tea leaf used as a raw material in the present invention a leaf obtained from a plant belonging to the genus Camellia of the Theaceae family (Camellia sinensis (L) O. Kuntze, etc.) can be used.
• green tea leaves are preferably used.
• the raw tea leaves after picking are first made into rough tea through the steps of steaming heat treatment ⁇ coarse kneading ⁇ kneading ⁇ medium kneading ⁇ fine kneading ⁇ drying. Further, this rough tea becomes a finished tea through each process of sieving ⁇ cutting ⁇ burning and drying ⁇ sorting ⁇ combination ⁇ .
• the tea leaves referred to in the present invention are those after the raw tea leaves of the genus Camellia of Theaceae have undergone the above steps, and are, for example, rough tea, sencha, tamaro, cover tea, kukicha, ganga sound, sardine, sardine tea, sayha, All of steamed non-fermented teas such as roasted tea are included. Further, in the present invention, the tea leaves may be used by blending a plurality of types of tea leaves. In the present invention, it is particularly preferable to use stalks such as Kukicha, Kariya Shiritsu, and Bone.
• the tea fragrance composition of the present invention contains linalool, geraniol and 2-methylbutanal.
• Linalool is a type of monoterpene alcohol represented by the molecular formula C 10 H 18 O, and is known to have a lily of the valley, lavender, and bergamot-like scent.
• Geraniol is a kind of linear monoterpenoid represented by the chemical formula C 10 H 17 OH, and is known to be contained in essential oils such as rose oil, palmarosa oil, and citronella oil, and to have a rose-like scent. ing.
• 2-Methylbutanal is a type of acyclic aliphatic aldehyde represented by the molecular formula C 5 H 10 O, which is naturally present in fruits and the like, and is a component contained in roasted and cooked peanuts and the like. It is known to have a burning odor.
• the weight ratio of 2-methylbutanal content to the total content of linalool and geraniol is 0.010 to 0.215. is there.
• the presence of 2-methylbutanal in the weight ratio in combination with linalool and geraniol results in a particularly excellent floral aroma.
• the weight ratio of the 2-methylbutanal content to the total content of linalool and geraniol in the tea fragrance composition of the present invention is preferably 0.012 or more, 0.015 or more, 0.018 or more, 0.020 or more.
• the weight ratio of the 2-methylbutanal content to the total content of linalool and geraniol in the tea fragrance composition of the present invention is preferably 0.210 or less, 0.200 or less, 0.190 or less, 0.180. Hereinafter, it is 0.170 or less, 0.165 or less, 0.160 or less, 0.150 or less, or 0.140 or less.
• the weight ratio of the 2-methylbutanal content to the total content of linalool and geraniol in the tea fragrance composition of the present invention is preferably 0.015 to 0.210, more preferably 0.020 to 0.020. It is 0.200, more preferably 0.025 to 0.180.
• the content of linalool in the tea fragrance composition of the present invention is not particularly limited, but is, for example, 50 ppb or more, preferably 100 ppb or more, 500 ppb or more, 1000 ppb or more, 2000 ppb or more, 5000 ppb or more, 10000 ppb or more, 12000 ppb or more, 15000 ppb or more. , 20000 ppb or more, 25000 ppb or more, 30,000 ppb or more, 40,000 ppb or more, 50,000 ppb or more, 100,000 ppb, 120,000 ppb or more, 150,000 ppb or more, or 200,000 ppb or more.
• excellent flower scent can be exhibited.
• the upper limit of the content of linalool in the tea aromatic composition is not particularly limited.
• the content is 1,000,000 ppb or less, 800,000 ppb or less, or 500,000 ppb or less.
• the content of linalool in the tea fragrance composition of the present invention is typically 50 to 1000000 ppb, preferably 5000 to 800,000 ppb, and more preferably 10,000 to 800,000 ppb.
• the content of geraniol in the tea fragrance composition of the present invention is not particularly limited, but is, for example, 15 ppb or more, preferably 30 ppb or more, 100 ppb or more, 500 ppb or more, 1000 ppb or more, 3000 ppb or more, 5000 ppb or more, 7000 ppb or more, 10000 ppb or more, 15000 ppb or more, 20000 ppb or more, 30000 ppb or more, 50,000 ppb or more, 60000 ppb or more, 70,000 ppb or more, 80000 ppb or more, or 90000 ppb or more.
• the tea fragrance composition of the present invention exhibits a more excellent flower scent.
• the upper limit of the geraniol content in the tea fragrance composition is not particularly limited.
• the content is 1,000,000 ppb or less, 800,000 ppb or less, or 500,000 ppb or less.
• the content of geraniol in the tea fragrance composition of the present invention is typically 30 to 1000000 ppb, preferably 3000 to 800,000 ppb, more preferably 5000 to 800,000 ppb.
• the content ratio of linalool and geraniol in the tea fragrance composition of the present invention is not particularly limited.
• the content ratio of linalool to geraniol (linalool: geraniol) is, for example, 1:50 to 50: 1, preferably 1:10 to 20: 1, and more preferably 1: 5 to 10: 1, as a weight ratio. More preferably, it is 1: 1 to 5: 1.
• the total content of linalool and geraniol in the tea fragrance composition of the present invention is not particularly limited, but is, for example, 65 ppb or more, preferably 100 ppb or more, 500 ppb or more, 1000 ppb or more, 3000 ppb or more, 5000 ppb or more, 7000 ppb or more, 10,000 ppb or more. , 15,000 ppb or more, 20,000 ppb or more, 25,000 ppb or more, 30,000 ppb or more, 50,000 ppb or more, 70,000 ppb or more, 100,000 ppb or more, 150,000 ppb or more, 200,000 ppb or more, 250,000 ppb or more, or 300,000 ppb or more.
• the upper limit of the total content of linalool and geraniol in the tea fragrance composition is not particularly limited.
• the content is 2000000 ppb or less, 15000000 ppb or less, or 1000000 ppb or less.
• the content of geraniol in the tea fragrance composition of the present invention is typically 65 to 2000000 ppb, preferably 7000 to 15000000 ppb, more preferably 10000 to 15000000 ppb.
• the content of 2-methylbutanal in the tea fragrance composition of the present invention is not particularly limited, but is, for example, 1 ppb or more, preferably 5 ppb or more, 10 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 500 ppb or more. , 1000 ppb or more, 1200 ppb or more, 1500 ppb or more, 2000 ppb or more, 3000 ppb or more, 3500 ppb or more, 5000 ppb or more, 10000 ppb or more, 12000 ppb or more, 15000 ppb or more, or 20000 ppb or more.
• the presence of 2-methylbutanal with linalool and geraniol in a content within the above range allows the tea aromatic composition of the present invention to exhibit a better floral aroma.
• the upper limit of the content of 2-methylbutanal in the tea aromatic composition is not particularly limited.
• the content is 80,000 ppb or less, 60,000 ppb or less, or 500,000 ppb or less.
• the content of 2-methylbutanal in the tea fragrance composition of the present invention is typically 1 to 80,000 ppb, preferably 500 to 60,000 ppb, more preferably 1500 to 60,000 ppb.
• the tea fragrance composition of the present invention can further contain 2,4-heptadienal.
• 2,4-Heptadienal is a kind of terpene-based aldehydes represented by the molecular formula C 7 H 10 O, and is known to exhibit a liver odor, a fish odor, and the like.
• the content of 2,4-heptadienal in the tea fragrance composition of the present invention is not particularly limited, but is, for example, 0.001 ppb or more, preferably 0.003 ppb or more, 0.01 ppb or more, 0.1 ppb or more, 1 ppb or more. 10, 10 ppb or more, 20 ppb or more, 50 ppb or more, 70 ppb or more, 100 ppb or more, 150 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 500 ppb or more, 700 ppb or more, 1000 ppb or more, or 1500 ppb or more.
• the presence of 2,4-heptadienal in the above range with the above aromatic components allows the tea aromatic composition of the present invention to exhibit a better floral aroma.
• the upper limit of the content of 2,4-heptadienal in the tea fragrance composition is not particularly limited.
• the content is 10000 ppb or less, 8000 ppb or less, or 5000 ppb or less.
• the content of 2,4-heptadienal in the tea fragrance composition of the present invention is typically 0.001 to 10000 ppb, preferably 1 to 8000 ppb, and more preferably 50 to 8000 ppb.
• the tea fragrance composition of the present invention contains ⁇ -ionone, ⁇ -cyclocitral, (z) -3-hexenol, 1-pentene in addition to the above linalool, geraniol, 2-methylbutanal and 2,4-heptadienal.
• Aroma components can be further contained. By incorporating these aroma components into the tea aroma composition of the present invention, even more excellent flower aroma can be exhibited.
• the content of ⁇ -ionone in the tea fragrance composition of the present invention is, for example, 0.0001 to 100 ppm, preferably 0.001 to 10 ppm, and more preferably 0.01 to 1 ppm.
• the content of ⁇ -cyclocitral in the tea fragrance composition of the present invention is, for example, 0.0001 to 100 ppm, preferably 0.001 to 10 ppm, and more preferably 0.01 to 1 ppm.
• the content of (z) -3-hexenol in the tea fragrance composition of the present invention is, for example, 0.01 to 100 ppm, preferably 0.1 to 50 ppm, and more preferably 1 to 20 ppm.
• the content of 1-pentene-3-ol in the tea fragrance composition of the present invention is, for example, 0.01 to 100 ppm, preferably 0.1 to 50 ppm, and more preferably 1 to 20 ppm.
• the content of nerolidol in the tea fragrance composition of the present invention is, for example, 0.0001 to 100 ppm, preferably 0.001 to 50 ppm, and more preferably 0.01 to 20 ppm.
• the content of hexanal in the tea fragrance composition of the present invention is, for example, 0.001 to 100 ppm, preferably 0.01 to 50 ppm, and more preferably 0.1 to 20 ppm.
• the content of (E) -linalool oxide in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of ⁇ -myrcene in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of trans- ⁇ -ocimene in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of L- ⁇ -terpineol in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of methyl salicylate in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of benzyl alcohol in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of indole in the tea fragrance composition of the present invention is, for example, 0.01 to 1000 ppm.
• the content of linalool, geraniol, 2-methylbutanal and 2,4-heptadienal in the tea fragrance composition can be measured using gas chromatography (GC). Further, as the analyzer, a flash GC nose HERACLES II (Alpha Moss Japan) can be used. Specifically, the content of various aromatic components can be measured under the following conditions.
• the contents of myrcene, trans- ⁇ -ocimene, L- ⁇ -terpineol, methyl salicylate, benzyl alcohol and indol can be measured using gas chromatography-mass spectrometry (GC / MS). Specifically, the content of various aromatic components can be measured under the following conditions.
• the aromatic component such as linalool or geraniol
• the amount of the aromatic component is the aroma component itself excluding the sugar portion such as linalool itself and geraniol itself, unless otherwise specified. Refers to the amount equivalent to. Removal of glycosides (sugar moieties) can be carried out by using an appropriate sugar hydrolase.
• the tea fragrance composition of the present invention is not particularly limited, but all have a Brix value of 0 to 0.50.
• the "Brix value” as used herein refers to the refractive index measured at 20 ° C. using a sugar content meter, a refractometer, or the like, based on a conversion table of ICUMSA (International Sugar Analysis Method Unification Committee). It means a value converted into mass / mass percent of a sugar solution, and the unit thereof may be expressed as "° Bx", "%", or "degree”.
• the higher the Brix value the higher the content of soluble solids in the tea fragrance composition, and the Brix value can be used as an index for enrichment of the tea fragrance composition.
• the Brix value can be measured using a commercially available Brix meter.
• the Brix value of the tea fragrance composition of the present invention is preferably 0.03 to 0.40, more preferably 0.05 to 0.30, and even more preferably 0.10 to 0.20.
• the pH of the tea fragrance composition of the present invention is preferably 4.5 to 8.5 at 25 ° C. When the pH is within the above range, an excellent flower scent can be exhibited, and it becomes easier to handle as an aroma-imparting agent for foods and drinks.
• the pH of the tea fragrance composition of the present invention is more preferably 5.0 to 8.0, still more preferably 5.5 to 7.5.
• the pH can be adjusted as appropriate by using a pH adjusting agent.
• the tea fragrance composition of the present invention can be produced by steam distillation of tea leaves, it can contain a distillate of tea leaves.
• the tea fragrance composition of the present invention may be the tea leaf distillate itself, or it may be diluted or dispersed with water or a solvent such as alcohol such as ethanol, propylene glycol or glycerin. May be good.
• the amount of the tea leaf distillate contained in the tea aromatic composition of the present invention is not particularly limited, but is, for example, 0.01% by weight or more, 0.1% by weight or more, or 1% by weight or more, preferably 5% by weight. % Or more, 10% by weight or more, or 30% by weight or more, and more preferably 50% by weight or more.
• the tea aroma composition of the present invention contains additives used in ordinary foods and drinks, such as antioxidants, preservatives, sweeteners, nutritional enhancers, and thickening stabilizers.
• Emulsifiers, dietary fibers, quality stabilizers and the like can be added as long as the effects of the present invention are not impaired.
• the tea fragrance composition of the present invention can be added to foods and drinks as it is or diluted with water or the like.
• the beverage include tea beverages, sports beverages, carbonated beverages, fruit juice beverages, milk beverages, alcoholic beverages and the like, and tea beverages are particularly preferable.
• Tea beverages include non-fermented tea (green tea, etc.), semi-fermented tea (oolong tea, etc.), fermented tea (black tea, etc.), and specifically, steamed sencha, sayha, roasted tea, tamaro, kabuse tea, jincha, etc.
• Non-fermented tea green tea
• Unfermented tea such as Ureshino tea, Aoyagi tea, Kama-sencha such as various Chinese teas
• Semi-fermented tea such as packaged tea, Tetsukannon tea, oolong tea
• Black tea Awaban tea
• Puar Examples of teas such as fermented tea such as black tea can be mentioned.
• the tea beverage in which the tea aromatic composition of the present invention is utilized is preferably green tea.
• the beverage to which the tea fragrance composition of the present invention is added can be provided as a packaged beverage filled in a PET bottle, a can or the like.
• the tea fragrance composition of the present invention can also be added to foods.
• foods include, for example, cakes, castella, candies, cookies, jelly, pudding, chocolate, etc. as confectionery, ice cream, ice candy, sherbet, etc. as frozen desserts, or snacks, regardless of whether they are Japanese confectionery or Western confectionery. It can also be used for bread and dairy products.
• the tea fragrance composition of the present invention When the tea fragrance composition of the present invention is added to foods and drinks, the amount of addition thereof can be appropriately set according to the type of foods and drinks and the like.
• the tea fragrance composition of the present invention has, for example, a content of 0.001 to 10% by weight (w / w), preferably 0.003 to 7.5% by weight (w / w) in foods and drinks. It can be added to foods and drinks so as to preferably be 0.005 to 5% by weight (w / w), more preferably 0.01 to 3.5% by weight (w / w).
• the amount of the tea fragrance composition of the present invention added to foods and drinks is based on the content of one or more selected from the group consisting of linalool, geraniol, 2,4-heptadienal, and 2-methylbutanal as an index. It can also be set.
• the content of linalool in food and drink is 1 to 1000 ppb (w / w), preferably 3 to 500 ppb (w / w), more preferably 5 to 300 ppb (w / w), and even more preferably 10 to 200 ppb (w / w).
• the tea aromatic composition of the present invention can be added to foods and drinks so as to be w / w).
• the content of geraniol in food and drink is 1 to 800 ppb (w / w), preferably 3 to 400 ppb (w / w), more preferably 5 to 200 ppb (w / w), and even more preferably 10 to 100 ppb (w / w).
• the tea aromatic composition of the present invention can be added to foods and drinks so as to be w / w).
• the total content of linalool and geraniol in food and drink is 1 to 1000 ppb (w / w), preferably 5 to 800 ppb (w / w), more preferably 10 to 600 ppb (w / w), still more preferably 20.
• the tea aromatic composition of the present invention can be added to foods and drinks so as to have a concentration of up to 400 ppb (w / w).
• the content of 2-methylbutanal in food and drink is 0.1 to 500 ppb (w / w), preferably 0.3 to 300 ppb (w / w), and more preferably 0.3 to 100 ppb (w / w /). w), more preferably 1 to 50 ppb (w / w), the tea fragrance composition of the present invention can be added to food and drink.
• the content of 2,4-heptadienal in food and drink is 0.001 to 100 ppb (w / w), preferably 0.01 to 50 ppb (w / w), and more preferably 0.05 to 30 ppb (w / w /). w), more preferably 0.1 to 20 ppb (w / w), the tea aromatic composition of the present invention can be added to foods and drinks.
• the method for producing the tea fragrance composition of the present invention will be described below.
• the present invention can be a method for producing a tea fragrance composition including the steps shown below.
• the tea fragrance composition of the present invention can be produced through a step of distilling tea leaves.
• the tea leaves used as a raw material are as described above, and in the present invention, it is preferable to use stem tea, ganga sound, stalks such as bones as raw materials.
• the form of the tea leaves used as the raw material is not particularly limited, and raw tea leaves may be used, roasted tea leaves, or fermented tea leaves may be used. Further, the tea leaves may be heat-treated before the steam distillation treatment, or may be subjected to steps such as pulverization and wetting as necessary.
• the heat treatment of tea leaves performed before the steam distillation treatment can be performed, for example, in a state where the tea leaves are immersed in water.
• the tea leaves When the tea leaves are immersed in water, the tea leaves may be stirred in the immersed state. Further, the tea leaves may be crushed and immersed in water.
• water having a weight of 0.1 to 20 times, preferably 1 to 15 times, more preferably 3 to 10 times the weight of the tea leaves can be used.
• the temperature at which the tea leaves are heated can be, for example, 20 to 100 ° C, preferably 30 to 80 ° C, and more preferably 35 to 70 ° C.
• the heating time of the tea leaves (for example, the immersion time of the tea leaves in water) is, for example, 10 minutes to 10 hours, preferably 30 minutes to 6 hours, more preferably 1 to 4 hours, still more preferably 1.5 to 3. It can be time.
• Examples of the method of wetting the tea leaves before performing the steam distillation treatment include a method of immersing the tea leaves in water and a method of spraying water on the tea leaves by spraying or the like.
• the tea leaves When the tea leaves are immersed in water, the tea leaves may be stirred in the immersed state.
• the wetness of the tea leaves is not particularly limited, but for example, 0.1 to 5 times, preferably 0.3 to 3 times, more preferably 0.5 to 2 times the weight of water is added to the weight of the tea leaves 1. Used.
• the steam distillation method is a method in which steam is passed through a raw material (tea leaves) to cool and condense the aroma components that are distilled out with the steam.
• Normal pressure steam distillation, reduced pressure steam distillation, and gas-liquid multi-stage countercurrent contact distillation (steam distillation) A method such as a spinning cone column) can be adopted.
• a method of atmospheric pressure steam distillation or reduced pressure steam distillation is preferably used, but it is more preferable to use the atmospheric steam distillation method.
• steam distillation a large amount of aroma is distilled off at the beginning of distillation, and then the amount of aroma is gradually reduced. The time point at which the distillation is completed can be appropriately set according to the amount of the target aromatic component, economic efficiency, and the like.
• Steam distillation of tea leaves can be carried out using a steam distillation apparatus known to those skilled in the art.
• boiling steam distillation is typically performed.
• the boiling steam distillation is a method in which the raw material (tea leaves) is immersed in water and heated, and the generated steam is recovered and cooled to obtain a distillate.
• the raw material tea leaves are made into water having a weight of, for example, 0.1 to 20 times, preferably 1 to 15 times, more preferably 3 to 10 times the weight of the tea leaves. Soaked.
• the steam flow rate can be, for example, 5 to 50 kg / hr, preferably 10 to 40 kg / hr, and more preferably 15 to 30 kg / hr.
• the steam pressure in the case of performing the boiling type steam distillation is, for example, 0.05 to 0.5 MPa, preferably 0.1 to 0.4 MPa, more preferably 0.15 to 0. It is 3 MPa.
• the distillation temperature in the case of performing the boiling type steam distillation is not particularly limited in the atmospheric pressure steam distillation method, but is preferably 100 ° C.
• a condensation treatment is performed to recover the fraction, and the condensation can be performed at a temperature of, for example, 30 ° C. or lower, preferably 25 ° C. or lower, and more preferably 20 ° C. or lower.
• the condensation treatment is not particularly limited, but can be performed using, for example, a cooling refrigerant, and antifreeze or the like can be used as the refrigerant.
• the temperature of the refrigerant can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C. or lower, and the flow rate of the refrigerant during condensation is, for example, 10 to 70 L / min, preferably 15 to 50 L / min.
• the time for collecting the distillate can be appropriately set according to the purpose, but from the start of collection of the distillate, for example, 5 minutes to 2 hours, preferably 10 minutes to 1 hour, more preferably 15 to 45. Minutes.
• the fraction may be recovered so that the temperature of the tea fragrance composition is 80 to 100 ° C.
• a tea aromatic composition having a ratio of the weight of the recovered distillate to the weight of the raw material of about 20 to 70% and a Brix value of less than 1% can be obtained by using the steam distillation method.
• the tea fragrance composition obtained as described above can be further concentrated to increase the concentration of various fragrance components.
• concentrating the tea fragrance composition of the present invention it becomes possible to obtain a tea fragrance composition having higher potency, and the amount of the tea fragrance composition added to foods and drinks can be suppressed, or the tea fragrance composition can be used for foods and drinks.
• the aroma component can be added to a higher concentration.
• distillation concentration is typically performed.
• a method for concentrating the tea fragrance composition for example, a method can be adopted in which the tea fragrance composition is put into a distillation pot, heated from the bottom to boil, and the aroma component is recovered together with the steam.
• both atmospheric distillation concentration and vacuum distillation concentration can be adopted.
• a vacuum distillation concentration method is preferably adopted. Distillation and concentration of the tea leaf distillate can be carried out using a distillation apparatus known to those skilled in the art.
• the steam flow rate can be, for example, 0.1 to 80 kg / hr, preferably 1 to 60 kg / hr, and more preferably 3 to 40 kg / hr.
• the steam pressure of the steam used for heating is, for example, 0.1 to 0.5 MPa, preferably 0.15 to 0.4 MPa, and more preferably 0.2 to 0.3 MPa.
• the distillation temperature for vacuum distillation concentration is, for example, 10 to 100 ° C, preferably 20 to 70 ° C, and more preferably 35 to 55 ° C.
• the degree of decompression in the case of vacuum distillation concentration is, for example, 0 to -0.101 MPa, preferably -0.050 to -0.099 MPa, more preferably -0.075 to -0.095 MPa in gauge pressure notation. can do.
• Distillation concentration like the above steam distillation, distills a large amount of aroma at the beginning of distillation, and then gradually decreases the amount of aroma distilled.
• the time point at which the distillation is completed can be appropriately set according to the amount of the target aroma component, economic efficiency, etc., and the concentration ratio is determined at the time when the distillation is completed.
• the condensation treatment for collecting fractions in distillation concentration can be carried out, for example, at a temperature of 30 ° C. or lower, preferably 25 ° C. or lower, more preferably 20 ° C. or lower.
• the condensation treatment by distillation concentration is not particularly limited as in the above-mentioned condensation treatment by steam distillation, and can be carried out by using, for example, a cooling refrigerant, and antifreeze or the like can be used as the refrigerant.
• the temperature of the refrigerant can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C. or lower, and the flow rate of the refrigerant during condensation is, for example, 10 to 70 L / min, preferably 15 to 50 L / min. Minutes, more preferably 20-40 L / min.
• the recovery time of the distillate in the distillation concentration can be appropriately set according to the purpose, but from the start of recovery of the distillate, for example, 2 minutes to 1 hour, preferably 5 to 45 minutes, more preferably 10 to 10 to It's 30 minutes.
• an operation called salting out may be performed.
• the salting out treatment can be carried out by adding a salt to the distillate to be concentrated.
• the salting out treatment can be performed by putting salt into the distillation pot before or during the distillation concentration treatment, or the salt can be previously added to the distillate to be concentrated. Is added, and the salting-out treatment can be performed by distilling and concentrating the distillate containing the salt.
• Sodium chloride is typically used as the salt in the salting out treatment.
• the amount of salt used in the salting out treatment is, for example, 0.01 to 10% by weight (w / w), preferably 0.05 to 6% by weight (w), based on the weight of the distillate before concentration. / W), more preferably 0.5 to 3% by weight (w / w).
• the tea fragrance composition of the present invention may be produced through a step of further performing an activated carbon treatment.
• activated carbon means a porous substance containing carbon as a main component, which is produced from a carbon substance such as wood through an activation reaction at a high temperature.
• the form of activated carbon used is not limited, but in the present invention, powdered activated carbon is preferable.
• the average pore size of the powdered activated carbon is not particularly limited, but is, for example, 0.3 to 30 nm, preferably 0.5 to 20 nm, more preferably 1 to 15 nm, and further preferably 1 to 5 nm.
• the average pore size of the powdered activated carbon can be measured using a specific surface area / pore distribution measuring device known to those skilled in the art.
• the origin of the activated carbon is not particularly limited, and for example, it can be selected from wood-derived activated carbon, coconut shell-derived activated carbon, bamboo-derived activated carbon, rice husk-derived activated carbon, and the like, and only one of these activated carbons may be used. However, two or more types may be used in combination. In the present invention, wood-derived activated carbon and coconut shell-derived activated carbon are preferable, and wood-derived activated carbon is particularly preferable.
• the method for performing the activated carbon treatment is not particularly limited.
• the activated carbon powder is added to the tea fragrance composition of the present invention, and after an appropriate time, a filter or the like is used. A method of removing the activated carbon powder is adopted.
• the amount of the activated carbon powder added is, for example, 10 to 1000 ppm (w / w), preferably 50 to 300 ppm (w / w), and more preferably 75 to 125 ppm (w / w) as the concentration with respect to the weight of the tea fragrance composition.
• the time for contacting the activated carbon powder with the tea fragrance composition of the present invention can be, for example, 1 to 60 minutes, preferably 3 to 30 minutes, and more preferably 5 to 20 minutes.
• the treatment temperature in the activated carbon treatment can be, for example, 1 to 30 ° C, preferably 2 to 20 ° C, and more preferably 3 to 10 ° C.
• the tea fragrance composition obtained as described above is not particularly limited, but fragrance components such as linalool, geraniol, 2-methylbutanal and 2,4-heptadienal may be further added. Further, as described above, the tea fragrance composition of the present invention can be added to foods and drinks, and the aroma of flower scent in foods and drinks can be enhanced. Therefore, another aspect of the present invention can be a method for enhancing the flower aroma in a food or drink, which comprises a step of adding the tea fragrance composition obtained through the above step to the food or drink.
• Activated carbon treatment The above tea fragrance composition was treated with activated carbon. Specifically, 8 g of wood-derived powdered activated carbon (Osaka Gas Chemical, Shirasagi WP-Z) having an average pore diameter of 3 nm was added to 80 kg of the distillate, and the mixture was stirred with a stirrer for 10 minutes. Next, activated carbon in the distillate was removed using filter paper (ADVANTEC, No. 2). The treatment temperature in the activated carbon treatment was 6 ° C.
• ⁇ Calibration curve> A standard stock solution (ethanol solvent) was prepared so that the target aromatic component had a concentration of 1000 ppm, and 0.004, 0.02, 0.05, 0.1, 0.2, with pure water for each standard stock solution, It was prepared to 0.5 ppm. 10 mL of each preparation solution was put into a vial having a capacity of 20 mL containing 3 g of sodium chloride to prepare a calibration curve sample.
• the tea aroma composition was appropriately diluted with pure water so as to be within the concentration range of the calibration curve, and 10 mL of the diluted tea aroma composition and 3 g of sodium chloride were placed in a vial having a capacity of 20 mL to prepare an analysis sample. ..
• the standard products of linalool, geraniol, and 2,4-heptadienal were diluted with pure water between 50 and 5000 times, and adjusted appropriately so that the concentration was within the calibration curve range to prepare a sample for concentration measurement.
• the analysis by gas chromatography was performed using the same method as described above.
• tea Aroma Composition A tea aroma composition treated with activated carbon and concentrated under reduced pressure was prepared (linalool: 56341 ppb, geraniol: 11913 ppb, 2-methylbutanal: 4261 ppb, 2,4-heptadienal: 211 ppb) and commercially available.
• the tea beverages (Suntory, Iemon) were added to the tea beverages (Suntory, Iemon) for sensory evaluation.
• the tea aromatic composition was added to 200 mL of tea beverage in the amount shown in the table below, and sensory evaluation was performed by four panelists who were fully trained in evaluating the flavor.
• a comprehensive evaluation is made that combines the degree to which the quality of the tea beverage is improved by adding the flower scent and the strength of the flower scent that can be felt, and the score is 1 point (low evaluation) to 5 points (high evaluation). Scores were made in 0.5 point increments in 5 stages, and the average value of the evaluation points was finally calculated.
• various tea beverages were evaluated with the evaluation score of the tea beverage (tea beverage 1) to which the tea aromatic composition was not added as 3 points.
• the flower scent can be sufficiently imparted to the tea beverage, and the quality of the tea beverage is greatly improved.

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• 2020
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