WO2021002423A1 - Method for producing powdered green tea beverage - Google Patents

Method for producing powdered green tea beverage Download PDF

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Publication number
WO2021002423A1
WO2021002423A1 PCT/JP2020/025993 JP2020025993W WO2021002423A1 WO 2021002423 A1 WO2021002423 A1 WO 2021002423A1 JP 2020025993 W JP2020025993 W JP 2020025993W WO 2021002423 A1 WO2021002423 A1 WO 2021002423A1
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WO
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Prior art keywords
matcha
beverage
content
arginine
composition
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PCT/JP2020/025993
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French (fr)
Japanese (ja)
Inventor
春菜 関口
厳海 中村
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味の素株式会社
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Priority to JP2021529181A priority Critical patent/JPWO2021002423A1/ja
Publication of WO2021002423A1 publication Critical patent/WO2021002423A1/en

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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a matcha beverage having an improved matcha feel, a composition for an instant matcha beverage for preparing the matcha beverage, and a method for producing the same.
  • Green tea is an unfermented tea produced without fermenting raw tea leaves. Tea leaves are generally picked multiple times a year.
  • Ichibancha is the tea leaves picked at the beginning of the year, the tea leaves picked second after the first tea are called second tea, and the tea leaves picked third are called third tea. Tea leaves picked after the third tea or in the fall without picking the third tea are called autumn / winternadoha.
  • Ichibancha has the highest aroma of green leaves, has a high content of umami and sweetness components, and has the highest quality. The later the picking order, the weaker the aroma of green leaves and the stronger the bitterness.
  • matcha powdered from tencha is particularly good in flavor, so it is dispersed in water and drunk as a matcha beverage, and is also widely used as a material for confectionery and foods.
  • liquid bottled tea beverages filled in containers such as PET bottles have become widespread because they do not require the trouble of brewing tea leaves and can be easily drunk.
  • instant powdered green tea is also attracting attention because it is not bulky and is convenient to carry.
  • matcha beverages containing sweeteners and milk are also popular all over the world.
  • Instant powdered green tea is generally prepared by dissolving dextrin as an excipient in an extract extracted from tea leaves and then drying it. Due to these processes, the aroma, umami, sweetness, etc. of tea are easily impaired, and for this reason, instant powdered matcha has been required to further improve the tea flavor. Further, even in a liquid containerized tea beverage, there is a problem that the aroma of tea or the like is impaired or a heated odor is added due to the heat sterilization treatment at the time of filling the container. As a method for reducing the heating odor, for example, Patent Document 1 fills a container based on the finding that an extremely strong and unpleasant heating odor is generated when a cold water extract of tea leaves at 20 ° C. or lower is heated.
  • a method for preparing the previous tea beverage by immersing the tea leaves in cold water at 20 ° C. or lower to remove the tea extract obtained, and then re-extracting the residual tea leaves with warm water at 30 ° C. to 95 ° C. Is described.
  • the present invention provides a matcha beverage having an improved matcha feel (a tea flavor like matcha brewed from the first tea), a composition for an instant matcha beverage for preparing the matcha beverage, and a method for producing the same.
  • the purpose is to do.
  • the present inventors have found that the content of aspartic acid and arginine in tea leaves is significantly higher in the first tea than in the autumn / winternadoha, and the content of aspartic acid and arginine in matcha beverages.
  • the ratio of the above to a specific range, it was found that the taste of the matcha beverage, the preferable bitterness, the aroma of green leaves, and the feeling of concentration were improved, and the feeling of matcha was improved, and the present invention was completed.
  • the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing no fat is 0.5 to 2. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be 0.0.
  • the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing fats and oils is 0.5 or more. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be.
  • the ratio (mass) of the content of arginine to the content of aspartic acid in the beverage is 0 in the case of a matcha beverage containing no fat or oil. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be 0.5 to 2.0 or 0.5 or more in the case of a matcha beverage containing fats and oils.
  • the matcha beverage according to the fourth aspect of the present invention does not contain fats and oils, and the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 to 2.0. It is characterized by.
  • the matcha beverage according to the fifth aspect of the present invention contains fats and oils, and the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 or more. .. [7] In the matcha beverage of the above [6], the fat content is preferably less than 14,000 ppm.
  • the fat and oil is a fat content derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk. .. [9]
  • the sodium content is preferably 10 to 200 ppm.
  • the matcha beverage is prepared by mixing a composition for an instant matcha beverage containing matcha powder with a liquid.
  • the method for producing an instant matcha beverage composition according to a sixth aspect of the present invention is a method for producing an instant matcha beverage composition for preparing a matcha beverage by mixing with a liquid.
  • matcha powder and one or more selected from the group consisting of aspartic acid and arginine are used.
  • Contains no milk, creaming powder, and vegetable milk It is characterized by producing a composition for an instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0. ..
  • the method for producing an instant matcha beverage composition according to a seventh aspect of the present invention is a method for producing an instant matcha beverage composition for preparing a matcha beverage by mixing with a liquid.
  • matcha powder one or more selected from the group consisting of milk, creaming powder, and vegetable milk, and one or more selected from the group consisting of aspartic acid and arginine are used. It is characterized by producing a composition for an instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 or more.
  • the composition for instant matcha beverage according to the eighth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
  • the composition for instant matcha beverage according to the ninth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
  • the ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 or more.
  • the vegetable milk is preferably bean or nut milk.
  • the sodium content of the matcha beverage obtained by mixing the composition for instant matcha beverage with a liquid is 10 to 200 ppm. It is preferable to contain sodium.
  • the method for producing matcha beverage and the method for improving the flavor of matcha beverage according to the present invention improve the taste, preferable bitterness, aroma of green leaves, and sense of concentration of matcha beverage, and improve the matcha feeling like matcha of the first tea. be able to. Further, according to the method for producing an instant matcha beverage composition according to the present invention, it is possible to easily prepare a matcha beverage having an excellent matcha feeling and a high consumer preference simply by dissolving it in a solution such as water. A composition for a matcha beverage can be produced.
  • Example 1 it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of autumn-winternadoha.
  • Example 1 it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of the first tea.
  • FIG. 2 is a diagram showing the relationship between the Arg / Asp ratio and the score of the sensory evaluation of matcha sensation in the matcha beverage of autumn / winternado in Example 2.
  • Example 2 it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of the first tea.
  • FIG. 3 is a diagram showing the results of sensory evaluation by consumers of Matcha ole drink P having an Arg / Asp ratio of 0.41 and Matcha ole drink Q having an Arg / Asp ratio of 0.88 in Example 3.
  • the "instant matcha beverage composition” is used to prepare a matcha beverage (a beverage containing matcha and having a matcha flavor) by dissolving or diluting it in a liquid such as water or milk.
  • a matcha beverage a beverage containing matcha and having a matcha flavor
  • a liquid such as water or milk.
  • the composition for instant matcha beverages may be powder or liquid.
  • powder means a powder or granular material (composed of many solid particles having different size distributions, and some interaction acts between the individual particles).
  • granule is an aggregate of particles (granular granules) granulated from powder. The powder also includes granules.
  • the method for producing a matcha beverage according to the present invention is a ratio (mass) of the content of arginine (Arg) to the content of aspartic acid (Asp) in the beverage ([Arg content] / [Asp content]).
  • Arg / Asp ratio the content of at least one of aspartic acid and arginine is adjusted so as to be within a specific range of 0.5 or more.
  • the matcha beverage produced in the method for producing matcha beverage according to the present invention is a beverage in which matcha powder is dispersed in an edible liquid such as water.
  • the tea leaves used as the raw material for matcha powder are tencha leaves, which may be raw leaves without fermentation, may be the first tea, the second tea, or the third tea. It may be autumn / winternadoha.
  • the edible liquid is not particularly limited, but for example, water, animal milk, vegetable milk, sake, synthetic sake, continuous distilled liquor, single distilled liquor, beer, fruit liquor, sweet fruit liquor, whiskey, brandy, etc. Examples include raw material alcohol, shochu, other brewed liquors, spirits, liqueurs, or miscellaneous liquors.
  • the amount of matcha powder used is not particularly limited, but it is preferably 0.0005 to 0.2 g / mL with respect to the amount of edible liquid used, and 0.002. It is more preferably ⁇ 0.06 g / mL, and particularly preferably 0.003 to 0.04 g / mL.
  • tea leaves originally contain aspartic acid and arginine
  • matcha beverages contain aspartic acid and arginine derived from tea leaves.
  • the Arg / Asp ratio in the beverage is kept within the above-mentioned specific range. Adjust to. Only aspartic acid may be added, only arginine may be added, or both aspartic acid and arginine may be added.
  • the aspartic acid added to the matcha beverage is not particularly limited as long as it is an aspartic acid derived from other than matcha.
  • the arginine added to the matcha beverage is not particularly limited as long as it is an arginine derived from other than matcha.
  • the aspartic acid and arginine derived from other than matcha may be purified amino acids, or may contain amino acids such as hydrolysates of various proteins and yeast extract. Further, it may be an edible salt such as a sodium salt.
  • the Arg / Asp ratio of the beverage is adjusted to 0.5 to 2.0.
  • the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 2.0. It is more preferable to adjust the ratio to 7 to 2.0.
  • the matcha beverage produced in the method for producing a matcha beverage according to the present invention may be a matcha beverage containing fats and oils. Since the aroma and taste of the matcha beverage containing fats and oils are masked by the fats and oils, the matcha feeling tends to be lower than that of the matcha beverages containing no fats and oils.
  • the matcha feeling By adjusting the Arg / Asp ratio of the fat-containing matcha beverage within a specific range of 0.5 or more, the umami and the bitterness of matcha are improved, and the matcha feeling is improved.
  • the matcha feeling improving effect obtained by adjusting the Arg / Asp ratio is felt to be higher.
  • the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a matcha beverage containing fats and oils
  • the Arg / Asp ratio of the beverage is adjusted to 0.5 or more.
  • the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 14.0, preferably 0.7 to 7. It is more preferable to adjust so as to be 5, further preferably to be adjusted to be 1.0 to 4.0, and even more preferably to adjust to be 1.0 to 3.0.
  • the Arg / Asp ratio of the beverage is preferably adjusted to 0.9 to 4.0, and 1.0 to 4. It is more preferable to adjust it so that it becomes 0, and it is further preferable to adjust it so that it becomes 1.0 to 1.4.
  • the content of aspartic acid in the matcha beverage produced in the method for producing the matcha beverage according to the present invention is not particularly limited as long as the Arg / Asp ratio is within the above-mentioned specific range, and the raw material and the raw material. It is appropriately adjusted in consideration of the variety and quality of the matcha powder to be produced, the amount of soluble tea solids contained, the type and blending amount of components other than the soluble tea solids, the desired product quality, and the like.
  • the content of aspartic acid is preferably 15 ppm or more, more preferably 40 ppm or more, further preferably 50 ppm or more, still more preferably 70 ppm or more.
  • the aspartic acid content of the fat-free matcha beverage produced in the method for producing a matcha beverage according to the present invention is preferably 300 ppm or less, more preferably 250 ppm or less, and more preferably 225 ppm or less. Is even more preferable.
  • the content of arginine in the matcha beverage produced in the method for producing the matcha beverage according to the present invention is not particularly limited as long as the Arg / Asp ratio is within the above-mentioned specific range, and is used as a raw material. It is appropriately adjusted in consideration of the type and quality of tea leaves, the amount of soluble tea solids contained, the type and blending amount of components other than soluble tea solids, the desired product quality, and the like.
  • the content of arginine is preferably 5 ppm or more, more preferably 25 ppm or more, further preferably 40 ppm or more, and more preferably 60 ppm or more.
  • the arginine content of the oil-free matcha beverage produced in the method for producing a matcha beverage according to the present invention is preferably 400 ppm or less, more preferably 350 ppm or less, and more preferably 325 ppm or less. Is even more preferable.
  • the content of arginine and aspartic acid in the beverage can be measured, for example, by using an automatic amino acid analyzer using a method of separating and quantifying by high performance liquid chromatography (HPLC). Measurements using an automatic amino acid analyzer can be performed by various methods recommended for the automatic amino acid analyzer used.
  • HPLC high performance liquid chromatography
  • the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a matcha beverage containing oil and fat
  • the oil and fat content in the beverage is preferably less than 14,000 ppm and preferably 13,000 ppm or less. It is more preferable, it is more preferably 1,000 to 13,000 ppm, and even more preferably 1,700 to 12,000 ppm.
  • the oil and fat contained in the beverage is not particularly limited as long as it is an edible oil and fat, such as milk fat, beef tallow, and lard. It may be an animal fat or oil, or a vegetable fat or oil such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, or rapeseed oil.
  • the fats and oils contained in the matcha beverage include milk, creaming powder (powder added to a favorite beverage such as coffee as a substitute for cream), and vegetable milk from the viewpoint of affinity with the matcha feeling. It is preferable that the fat content is derived from one or more selected types.
  • milk, creaming powder, and vegetable milk may be collectively referred to as "milk raw material”.
  • milk examples include full-fat milk powder and milk (raw milk or prepared milk).
  • vegetable milk examples include bean milk and nut milk.
  • bean milk examples include soy milk and peanut milk.
  • nut milk examples include almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk and the like.
  • Creaming powder includes edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cotton seed oil, rapeseed oil, milk fat, beef fat, and pork fat; sugars such as sucrose, glucose, and starch hydrolyzate; It can be produced by selecting other raw materials such as sodium caseinate, sodium secondary phosphate, sodium citrate, skim milk powder, emulsifier and the like according to desired quality characteristics, dispersing them in water, homogenizing them, and drying them.
  • the creaming powder used as a raw material in the method for producing an IC beverage composition according to the present invention preferably contains at least vegetable fats and oils, a starch hydrolyzate such as corn syrup, and milk protein, and contains milk fat. It may contain at least milk protein.
  • the creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then preparing an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing water. ..
  • O / W emulsion oil-in-water emulsion
  • any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation method can be selected.
  • the obtained creaming powder may be classified, granulated, pulverized and the like, if necessary.
  • the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a fat-containing matcha beverage
  • the matcha beverage further contains sodium.
  • the matcha sensation improving effect obtained by adjusting the Arg / Asp ratio in the fat-containing matcha beverage is further enhanced by sodium.
  • the sodium concentration of the fat-containing matcha beverage is preferably adjusted to 10 to 200 ppm, more preferably 10 to 180 ppm, further preferably 10 to 150 ppm, and adjusted to 15 to 120 ppm. Is even more preferable.
  • the sodium content of the matcha beverage produced in the method for producing a matcha beverage according to the present invention can be adjusted within a desired range by using an edible sodium salt as a raw material and appropriately adjusting the blending amount.
  • the sodium salt used as a raw material is not particularly limited as long as it is an edible sodium salt, and sodium chloride (salt), trisodium citrate, sodium ascorbate and the like can be used.
  • the oil-free matcha beverage produced by the method for producing matcha beverage according to the present invention is made from third tea or autumn / winternadoha, has an Arg / Asp ratio of 0.5 to 2.0, and has an arginine content.
  • Matcha beverage, third tea or autumn / winternadoha which is 5 ppm or more, preferably 25 ppm or more, is used as a raw material, and the Arg / Asp ratio is 0.5 to 2.0, and the aspartic acid content is 15 ppm or more, preferably 50 ppm or more.
  • a matcha beverage having an Arg / Asp ratio of 0.9 to 2.0 and an aspartic acid content of 70 ppm or more, preferably 150 ppm or more is preferable.
  • the oil-and-fat-containing matcha beverage produced by the method for producing matcha beverage according to the present invention is made from third tea or autumn / winternadoha and has an Arg / Asp ratio of 0.5 to 14.0, preferably 0.7 to 7.
  • the Arg / Asp ratio is 0.9 to 4.0, preferably 1.0 to 1.4, and the fat content is less than 14,000 ppm, preferably 1,000 to 13
  • the Arg / Asp ratio is 0.9 to 4.0, preferably 1.0 to 1.4, and the fat content is less than 14,000 ppm.
  • tea leaves are used to adjust the content of aspartic acid and arginine so that the Arg / Asp ratio of the beverage to be finally consumed is within the above-mentioned specific range. It can be produced in the same manner as a general matcha beverage except that at least one of aspartic acid and arginine derived from the above is added as a raw material. For example, at least one of aspartic acid and arginine derived from other than matcha is directly added to a matcha beverage obtained by dissolving, dispersing, or diluting matcha powder or a composition for an instant matcha beverage containing the same in a liquid such as water.
  • Matcha beverages having an Arg / Asp ratio within the above specific range can be produced.
  • an instant matcha beverage composition prepared so that a matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can be produced by mixing with a liquid is dissolved, dispersed, or diluted in a liquid such as water. You may let me.
  • an Arg / Asp ratio is added to a matcha beverage in which matcha powder is suspended by adding a milk raw material together with at least one of aspartic acid and arginine derived from other than matcha.
  • a composition for an instant matcha beverage containing a milk raw material prepared so that a matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can be produced by mixing with a liquid can be mixed with oils and fats such as water. Does not contain milk raw materials prepared so that a matcha beverage having an Arg / Asp ratio within the above specific range can be produced by dissolving, dispersing, diluting or mixing with a liquid that does not contain edible liquid. By dissolving, dispersing, or diluting the composition for instant matcha beverage in milk or vegetable milk, a fat-containing matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can also be produced.
  • the method for producing a composition for an instant matcha beverage according to the present invention (hereinafter, may be referred to as "method for producing a composition according to the present invention") is an instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
  • Arg / Asp in a matcha beverage obtained by mixing a green tea powder and one or more selected from the group consisting of aspartic acid and arginine as raw materials and mixing them with a liquid. It is characterized by producing a composition for an instant matcha beverage having a ratio of 0.5 or more within the above-mentioned specific range.
  • the composition for an instant matcha beverage for producing a fat-containing matcha beverage containing no milk raw material has an Arg / Asp ratio of 0.5 to 2.0 in the matcha beverage obtained by mixing with a liquid.
  • Manufactured by adjusting the blending amount of aspartic acid or arginine used as a raw material has an Arg / Asp ratio of 0.5 to 2.0 in the matcha beverage obtained by mixing with a liquid. It is produced by adjusting the blending amount of aspartic acid or arginine used as a raw material.
  • the matcha powder used as a raw material in the method for producing the composition according to the present invention is not particularly limited as long as it is a powder of tea leaves of Tencha.
  • the tea leaves are divided into first tea, second tea, third tea, and autumn / winternadoha according to the order in which they are picked.
  • the matcha powder used as a raw material in the present invention may be any of these tea leaf powders. Kukicha and mecha powders are also used as raw materials.
  • the pulverization of tea leaves can be carried out by a conventional method such as a method of crushing dried tea leaves with a mortar or the like.
  • the matcha powder used as a raw material in the present invention may be one kind of matcha powder or a mixture of two or more kinds of matcha powder.
  • the matcha powder used as a raw material commercially available matcha may be used as it is.
  • the content of the matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, preferably 2 to 60% by mass. It is more preferable that the content is 5 to 40% by mass.
  • the aspartic acid and arginine used as raw materials in the method for producing the composition according to the present invention are not particularly limited as long as they are derived from other than matcha.
  • it may be a refined product, or may contain other amino acids or peptides such as hydrolysates of various proteins or yeast extract.
  • it is preferable to use refined aspartic acid or purified arginine as a raw material because there is little possibility of imparting an unpleasant taste to the matcha beverage and the Arg / Asp ratio can be adjusted relatively easily. ..
  • the amount of aspartic acid and arginine used as raw materials is produced.
  • the Arg / Asp ratio is adjusted to 0.5 to 2.0.
  • the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably 0.7 to 2.0.
  • the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably 0. Adjust so that it is 9 to 2.0, more preferably 1.2 to 2.0.
  • the amount of aspartic acid and arginine used as raw materials is the amount of the produced instant matcha.
  • the Arg / Asp ratio in the beverage composition is adjusted to be 0.5 or more.
  • the amount of asparaginic acid and arginine derived from other than matcha is determined by the Arg / Asp ratio in the composition for instant matcha beverages.
  • the amount of aspartic acid and arginine derived from other than matcha is preferably 0.9 to 4.0, and the Arg / Asp ratio in the composition for instant matcha beverage is more preferable. Is adjusted to be 1.0 to 4.0, more preferably 1.0 to 1.4.
  • the above-mentioned edible oils and fats may be used as they are as raw materials.
  • a raw material containing a fat content other than the above may be used.
  • a milk-flavored matcha beverage can be obtained by dissolving the obtained composition for instant matcha beverage in water or the like by using a milk raw material containing a fat content as a raw material. If the fat content in the beverage is too high, the matcha sensation is likely to be impaired. Therefore, in the method for producing the composition according to the present invention, the fat content of the produced composition was obtained by dissolving it in water. It is preferable to adjust the fat content of the matcha beverage to less than 14,000 ppm, preferably 13,000 ppm or less, more preferably 1,000 to 13,000 ppm, and further preferably 1,700 to 12,000 ppm.
  • a milk raw material may be used as a raw material.
  • a composition for an instant matcha beverage can be obtained, which can easily produce a sweet and milk-flavored matcha beverage such as a matcha milk beverage or a soymilk matcha milk beverage simply by dissolving it in water.
  • milk raw materials examples include full-fat milk powder, skim milk powder, whey powder and the like.
  • the composition for instant matcha beverage produced by the method for producing the composition according to the present invention is a liquid
  • milk may be used as the dairy raw material.
  • the milk may be raw milk or prepared milk that has been processed and adjusted in composition.
  • the milk raw materials those listed above can be used as the creaming powder.
  • the bean milk and nut milk mentioned above can be used as the vegetable milk.
  • the raw material in the method for producing the composition according to the present invention milk prepared from beans and nuts may be used as it is, or if necessary, concentrated and used, or dried and powdered milk may be used. ..
  • concentration method a general-purpose concentration method such as a heat concentration method, a freezing concentration method, a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane can be used.
  • the drying method include freeze drying, spray drying, vacuum drying and the like.
  • a sodium salt may be used as a raw material.
  • the sodium salt is not particularly limited as long as it is an edible sodium salt, and those listed above can be used.
  • the amount of sodium salt used as a raw material is, for example, by mixing the produced composition for instant matcha beverage with water, the sodium concentration is 10 to 200 ppm, preferably 10 to 180 ppm, more preferably 10 to 150 ppm, and further.
  • the amount of green tea beverage that is preferably 15 to 120 ppm is obtained.
  • sweeteners examples include sugars such as sugar, oligosaccharides and glucose-fructose liquid sugar, sugar alcohols such as erythritol, trehalose and sorbitol, high-sweetness sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia.
  • sugars such as sugar, oligosaccharides and glucose-fructose liquid sugar
  • sugar alcohols such as erythritol, trehalose and sorbitol
  • high-sweetness sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia.
  • the sugar may be granulated sugar or powdered sugar.
  • antioxidants examples include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbicate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen.
  • examples include acid and catechin.
  • Examples of the pH adjuster include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate and sodium hydrogen carbonate (sodium bicarbonate). Examples include carbon dioxide.
  • thickener examples include sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.
  • emulsifier examples include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol.
  • glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester
  • sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate
  • propylene glycol monostearate and propylene glycol examples of the emulsifier.
  • Propropylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate
  • Sugar ester-based emulsifiers such as sucrose stearic acid ester, sucrose palmitate, sucrose oleic acid ester
  • lecithin such as lecithin and lecithin enzymatic decomposition products
  • Examples include system emulsifiers.
  • excipients and binders examples include sugars such as maltose, trehalose and dextrin, dietary fiber such as indigestible dextrin, and proteins such as casein. Excipients and binders are also used as carriers during granulation. As the fluidity improver, a processing preparation such as fine silicon oxide or tricalcium phosphate may be used.
  • composition for instant matcha beverages is produced by mixing matcha powder, aspartic acid or arginine derived from other than matcha, and other raw materials if necessary.
  • the order of mixing is not particularly limited, and all the raw materials may be mixed at the same time or sequentially.
  • the powdered instant matcha beverage composition is produced by mixing all the raw materials as they are.
  • composition for instant matcha beverage according to the present invention contains matcha powder and is a composition for preparing a matcha beverage by mixing with a liquid.
  • the content of matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, and more preferably 2 to 60% by mass. It is particularly preferably 5 to 40% by mass.
  • matcha powder those listed as raw materials in the method for producing the composition according to the present invention can be used.
  • the composition according to the present invention is a composition for producing a matcha beverage that does not contain milk raw materials and does not contain fats and oils
  • the arginine and aspartic acid contained in the composition The Arg / Asp ratio is 0.5-2.0.
  • the Arg / Asp ratio of the composition is preferably 0.7 to 2.0, and the matcha powder of first tea or second tea.
  • the Arg / Asp ratio of the composition is preferably 0.9 to 2.0, more preferably 1.2 to 2.0.
  • the Arg / Asp ratio of arginine and aspartic acid contained in the composition is , 0.5 or more.
  • the Arg / Asp ratio of the composition is preferably 0.5 to 14.0, more preferably 0.7 to 7.5. , More preferably 1.0 to 4.0, and when containing the matcha powder of the first or second tea, the Arg / Asp ratio of the composition is preferably 0.9 to 4.0. It is preferably 1.0 to 4.0, more preferably 1.0 to 1.4.
  • composition according to the present invention contains at least one of aspartic acid derived from other than matcha and arginine derived from other than tea leaves as raw materials in order to adjust the Arg / Asp ratio within a desired range.
  • Aspartic acid and arginine derived from other than matcha can be those listed as raw materials in the method for producing the composition according to the present invention.
  • the composition according to the present invention may contain edible fats and oils, milk raw materials, and sodium salts.
  • sweeteners, acidulants, fruit juices, flavors, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents). ) Etc. may be contained. These can contain those listed as raw materials in the method for producing the composition according to the present invention at the concentration exemplified by the production method.
  • composition according to the present invention is individually wrapped in a small pouch or the like for one drink, or several cups are packed together in a container such as a bottle so that it can be used by shaking it out of the container or taking it out with a spoon at the time of use. It can also be supplied as a product.
  • the individual wrapping type is a stick-shaped aluminum pouch, a one-potion cup, etc. filled with the contents of one cup of coffee beverage, and the contents can be taken out by opening the container and pushing it out with a finger.
  • the individually wrapped type has the advantage of being easy to handle and hygienic because one cup is hermetically packaged.
  • the concentrations of aspartic acid and arginine in each beverage were measured as follows. First, 5 g of a sample is diluted with 0.02 mol / L hydrochloric acid (pH 2.2), the obtained diluted solution is ultrafiltered, the filtrate is further filtered through a filtration filter, and the obtained filtrate is used for analysis. Use as a sample. This analytical sample was analyzed with an automatic amino acid analyzer (device name: JLC-500 / V2, manufactured by JEOL Ltd.), and the concentration of each amino acid was measured.
  • an automatic amino acid analyzer device name: JLC-500 / V2, manufactured by JEOL Ltd.
  • Example 1 The refined products of aspartic acid and arginine were added to the matcha beverage prepared using the matcha powder so that the final concentration of the beverage was the concentration shown in Tables 1 and 2, and the matcha feeling was sensorially evaluated.
  • Matcha beverages were prepared respectively.
  • the concentration of aspartic acid in the matcha beverage of autumn / winter hereha was 40.8 ppm, and the concentration of arginine was 11.5 ppm.
  • the concentration of aspartic acid in the matcha beverage of Ichibancha was 86.5 ppm, and the concentration of arginine was 72.7 ppm.
  • aspartic acid and arginine were added so as to have the concentrations shown in Tables 1 and 2, respectively.
  • a sensory evaluation was performed on the matcha feeling.
  • the sensory evaluation is performed by 5 trained specialized panels, and scores are given on an 11-point scale (0 is the weakest and 10 is the highest) from 0 to 10, and the average value of the scores of each panel is used for each beverage. It was a score.
  • 0 points are the level at which you do not feel the matcha feeling at all
  • 3 points are the level of matcha feeling and bitterness equivalent to the autumn / winternado matcha drink
  • 4 points are the same taste and bitterness as the first tea matcha drink.
  • the level of matcha feeling was set to 10 points, which is the level at which the feeling of matcha is most strongly felt. When a matcha beverage had a strange odor or flavor, it was not considered to be a matcha drink.
  • Example 2 The powder composition for matcha ole beverage having the composition shown in Table 3 was prepared using matcha of autumn / winternadoha and matcha of Ichibancha, respectively.
  • the creaming powder a commercially available product (trade name: ⁇ Marime>, manufactured by Ajinomoto AGF Co., Ltd.) was used.
  • Example 3 The effect of fats and oils on the matcha sensation improving effect by adjusting the Arg / Asp ratio was investigated. Specifically, first, a matcha beverage (Arg / Asp ratio of 0.3) containing 4,440 ppm of matcha and 50,000 ppm of sugar in autumn / winternadoha, and an arginine concentration of 8 ppm added to the matcha beverage to have an Arg / Asp ratio. was adjusted to 1.6 to prepare a matcha beverage. Palm kernel oil was added to each matcha beverage so that the final concentration of the beverage was the concentration shown in Table 6, and the matcha sensation was sensorially evaluated in the same manner as in Example 1.
  • the matcha sensation decreased depending on the amount of fat and oil added, but in the matcha beverage with the amount of fat and oil added of 12,000 ppm or less, the matcha sensation was improved by adjusting the Arg / Asp ratio even when the fat and oil was added. It turned out that the effect was obtained.
  • the amount of fat and oil added was 14,000 ppm, the flavor of matcha was masked due to the large amount of fat and oil, and the effect of improving the matcha feeling by adjusting the Arg / Asp ratio was not observed.
  • palm kernel oil was added to the matcha beverage having an Arg / Asp ratio of 0.3 and the matcha beverage having an Arg / Asp ratio of 1.6 so that the beverage concentration was 3,500 ppm or 9,000 ppm.
  • sodium chloride was added so that the sodium concentration of the beverage was the concentration shown in Tables 7 and 8, and the matcha sensation was sensorially evaluated in the same manner as in Example 1. The evaluation results are shown in Tables 7 and 8.
  • skim milk powder and creaming powder (trade name: ⁇ Malime] are used instead of palm kernel oil. >, Ajinomoto AGF Co., Ltd.)
  • milk, soymilk, unadjusted soymilk, and almond milk were used to produce matcha beverages.
  • the amount of skim milk powder added was such that the fat content of the beverage was 3,500 ppm.
  • the evaluation results of the sensory evaluation are shown in 9 and 10.
  • the effect of improving the matcha sensation by adjusting the Arg / Asp ratio was more strongly exhibited.
  • Example 3 Two types of matcha ole beverages (beverages P and Q) containing creaming powder with different Arg / Asp ratios were subjected to sensory evaluation by 60 consumers.
  • Beverage P has arginine 2.9 ppm, aspartic acid 7.0 ppm and an Arg / Asp ratio of 0.41
  • beverage Q has arginine 6.1 ppm, aspartic acid 6.9 ppm and an Arg / Asp ratio of 0.88. there were.
  • the sensory evaluation evaluated the taste and strength of the overall taste intensity, matcha taste, bitterness, astringency, astringency that remained, and matcha flavor that remained.
  • the palatability is evaluated on a 9-point scale (1 point is extremely disliked, 9 points are the highest), and the intensity is 5 grades (-2 points are very weak or absent or very thin, -1 point is slightly Weak or slightly light, 0 points were normal, 1 point was slightly strong or slightly dark, and 2 points were very strong or very dark).
  • the evaluation result is shown in FIG. As a result, Beverage Q was evaluated as having clearly improved taste, bitterness and astringency of Matcha and improved overall Matcha sensation as compared with Beverage P, and was preferred.

Abstract

The present invention provides: a method for producing a powdered green tea beverage, the method involving adjusting the content of at least one among aspartic acid and arginine so that the ratio (mass) of the arginine content to the aspartic acid content in an oil-and-fat-free powdered green tea beverage becomes 0.5-2.0; or a method for producing a powdered green tea beverage, the method involving adjusting the content of at least one among aspartic acid and arginine so that the ratio (mass) of the arginine content to the aspartic acid content in an oil-and-fat-containing powdered green tea beverage becomes 0.5 or higher.

Description

抹茶飲料の製造方法How to make matcha drink
　本発明は、抹茶感が改善された抹茶飲料、当該抹茶飲料を調製するためのインスタント抹茶飲料用組成物、及びそれらの製造方法に関する。 The present invention relates to a matcha beverage having an improved matcha feel, a composition for an instant matcha beverage for preparing the matcha beverage, and a method for producing the same.
　緑茶は、生のお茶の葉を発酵させずに製造した不発酵茶である。茶の葉は、一般的に、１年間に複数回にわたって摘み採られる。一番茶は、その年の最初に摘み採られた茶葉であり、一番茶の後に２番目に摘み採られた茶葉を二番茶といい、３番目に摘み採られた茶葉を三番茶という。三番茶の後、又は三番茶を摘み採らずに秋に摘み採った茶葉を秋冬番茶という。一番茶が最も青葉の香りが高く、旨みや甘みの成分の含有量が多く、最も品質が高い。摘み採られた順番が遅くなるほど、青葉の香り等が弱く、苦渋みが強くなる。緑茶のうち、特に碾茶を粉末にした抹茶は、風味に優れていることから、水に分散させて抹茶飲料として飲まれているほか、菓子や食品の素材としても広く用いられている。 Green tea is an unfermented tea produced without fermenting raw tea leaves. Tea leaves are generally picked multiple times a year. Ichibancha is the tea leaves picked at the beginning of the year, the tea leaves picked second after the first tea are called second tea, and the tea leaves picked third are called third tea. Tea leaves picked after the third tea or in the fall without picking the third tea are called autumn / winter bancha. Ichibancha has the highest aroma of green leaves, has a high content of umami and sweetness components, and has the highest quality. The later the picking order, the weaker the aroma of green leaves and the stronger the bitterness. Of the green teas, matcha powdered from tencha is particularly good in flavor, so it is dispersed in water and drunk as a matcha beverage, and is also widely used as a material for confectionery and foods.
　近年、茶葉から淹れる手間が不要であり、簡便に飲めることから、ペットボトル等の容器に充填された液状の容器詰茶飲料が広く普及している。また、インスタント粉抹茶も、その手軽さに加えて、嵩張らず、持ち運びに便利なことなどから注目を浴びている。さらに、無糖のいわゆるストレートの抹茶飲料の他に、甘味料やミルクを入れた抹茶飲料も世界中で人気である。 In recent years, liquid bottled tea beverages filled in containers such as PET bottles have become widespread because they do not require the trouble of brewing tea leaves and can be easily drunk. In addition to its ease of use, instant powdered green tea is also attracting attention because it is not bulky and is convenient to carry. Furthermore, in addition to sugar-free so-called straight matcha beverages, matcha beverages containing sweeteners and milk are also popular all over the world.
　インスタント粉抹茶は、一般的に、茶葉より抽出されたエキスに、賦形剤としてデキストリンを溶解させた後、乾燥させることにより調製される。これらの加工により、茶の香りや旨み、甘みなどが損なわれやすく、このため、インスタント粉抹茶では、より茶風味の改善が求められていた。また、液状の容器詰茶飲料でも、容器への充填時の加熱殺菌処理により、茶の香り等が損なわれたり、加熱臭が付加されてしまうという問題がある。加熱臭を低減する方法としては、例えば、特許文献１には、茶葉の２０℃以下の冷水抽出液が加熱されることにより極めて強い不快な加熱臭が発生するという知見に基づき、容器に充填する前の茶飲料の調製を、茶葉を２０℃以下の冷水に浸漬して得た茶抽出液を除去した後、当該残渣の茶葉から３０℃～９５℃の温水で再抽出することにより調製する方法が記載されている。 Instant powdered green tea is generally prepared by dissolving dextrin as an excipient in an extract extracted from tea leaves and then drying it. Due to these processes, the aroma, umami, sweetness, etc. of tea are easily impaired, and for this reason, instant powdered matcha has been required to further improve the tea flavor. Further, even in a liquid containerized tea beverage, there is a problem that the aroma of tea or the like is impaired or a heated odor is added due to the heat sterilization treatment at the time of filling the container. As a method for reducing the heating odor, for example, Patent Document 1 fills a container based on the finding that an extremely strong and unpleasant heating odor is generated when a cold water extract of tea leaves at 20 ° C. or lower is heated. A method for preparing the previous tea beverage by immersing the tea leaves in cold water at 20 ° C. or lower to remove the tea extract obtained, and then re-extracting the residual tea leaves with warm water at 30 ° C. to 95 ° C. Is described.
特許第３５２５０４１号公報Japanese Patent No. 3525041
　本発明は、抹茶感（一番茶から点てられた抹茶のような茶風味）が改善された抹茶飲料、当該抹茶飲料を調製するためのインスタント抹茶飲料用組成物、及びそれらの製造方法を提供することを目的とする。 The present invention provides a matcha beverage having an improved matcha feel (a tea flavor like matcha brewed from the first tea), a composition for an instant matcha beverage for preparing the matcha beverage, and a method for producing the same. The purpose is to do.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、茶葉のアスパラギン酸とアルギニンの含有量が、一番茶では秋冬番茶よりも顕著に多いこと、抹茶飲料のアスパラギン酸とアルギニンの含有量の比率を特定の範囲内に調整することにより、抹茶飲料の旨み、好ましい苦渋み、青葉の香り、濃度感が向上し、抹茶感が改善されることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors have found that the content of aspartic acid and arginine in tea leaves is significantly higher in the first tea than in the autumn / winter bancha, and the content of aspartic acid and arginine in matcha beverages. By adjusting the ratio of the above to a specific range, it was found that the taste of the matcha beverage, the preferable bitterness, the aroma of green leaves, and the feeling of concentration were improved, and the feeling of matcha was improved, and the present invention was completed.
［１］　本発明の第一の態様に係る抹茶飲料の製造方法は、油脂を含有していない抹茶飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする。
［２］　本発明の第二の態様に係る抹茶飲料の製造方法は、油脂を含有している抹茶飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする。
［３］　前記［２］の抹茶飲料の製造方法においては、飲料のナトリウム含有量を、１０～２００ｐｐｍに調整することが好ましい。
［４］　本発明の第三の態様に係る抹茶飲料の風味改善方法は、飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が、油脂を含有しない抹茶飲料の場合は０．５～２．０となるように、油脂を含有する抹茶飲料の場合は０．５以上となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする。
［５］　本発明の第四の態様に係る抹茶飲料は、油脂を含有しておらず、アスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であることを特徴とする。
［６］　本発明の第五の態様に係る抹茶飲料は、油脂を含有しており、アスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であることを特徴とする。
［７］　前記［６］の抹茶飲料においては、油脂含有量が、１４，０００ｐｐｍ未満であることが好ましい。
［８］　前記［６］又は［７］の抹茶飲料においては、前記油脂が、乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上に由来する脂肪分であることが好ましい。
［９］　前記［６］～［８］の抹茶飲料においては、ナトリウム含有量が１０～２００ｐｐｍであることが好ましい。
［１０］前記［５］～［９］の抹茶飲料においては、抹茶粉末を含有するインスタント抹茶飲料用組成物を液体と混合して調製される抹茶飲料であることが好ましい。
［１１］　本発明の第六の態様に係るインスタント抹茶飲料用組成物の製造方法は、液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物の製造方法であって、
　原料として、抹茶粉末と、アスパラギン酸及びアルギニンからなる群より選択される１種以上と、を用い、
　乳、クリーミングパウダー、及び植物性ミルクを含有せず、
　液体と混合して得られた抹茶飲料におけるアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であるインスタント抹茶飲料用組成物を製造することを特徴とする。
［１２］　本発明の第七の態様に係るインスタント抹茶飲料用組成物の製造方法は、液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物の製造方法であって、
　原料として、抹茶粉末と、乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上と、アスパラギン酸及びアルギニンからなる群より選択される１種以上と、を用い、
　液体と混合して得られた抹茶飲料におけるアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であるインスタント抹茶飲料用組成物を製造することを特徴とする。
［１３］　本発明の第八の態様に係るインスタント抹茶飲料用組成物は、液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物であって、
　抹茶粉末を含有し、
　乳、クリーミングパウダー、及び植物性ミルクを含有せず、
　組成物中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であることを特徴とする。
［１４］　本発明の第九の態様に係るインスタント抹茶飲料用組成物は、液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物であって、
　抹茶粉末と、
　乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上に由来する脂肪分と、を含有し、
　組成物中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であることを特徴とする。
［１５］　前記［１４］のインスタント抹茶飲料用組成物においては、前記植物性ミルクが、豆類又はナッツのミルクであることが好ましい。
［１６］　前記［１４］又は［１５］のインスタント抹茶飲料用組成物においては、前記インスタント抹茶飲料用組成物を液体と混合して得られた抹茶飲料のナトリウム含有量が１０～２００ｐｐｍとなる量のナトリウムを含有することが好ましい。 [1] In the method for producing a matcha beverage according to the first aspect of the present invention, the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing no fat is 0.5 to 2. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be 0.0.
[2] In the method for producing a matcha beverage according to the second aspect of the present invention, the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing fats and oils is 0.5 or more. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be.
[3] In the method for producing a matcha beverage according to the above [2], it is preferable to adjust the sodium content of the beverage to 10 to 200 ppm.
[4] In the method for improving the flavor of a matcha beverage according to the third aspect of the present invention, the ratio (mass) of the content of arginine to the content of aspartic acid in the beverage is 0 in the case of a matcha beverage containing no fat or oil. It is characterized in that the content of at least one of aspartic acid and arginine is adjusted so as to be 0.5 to 2.0 or 0.5 or more in the case of a matcha beverage containing fats and oils.
[5] The matcha beverage according to the fourth aspect of the present invention does not contain fats and oils, and the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 to 2.0. It is characterized by.
[6] The matcha beverage according to the fifth aspect of the present invention contains fats and oils, and the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 or more. ..
[7] In the matcha beverage of the above [6], the fat content is preferably less than 14,000 ppm.
[8] In the matcha beverage according to [6] or [7], it is preferable that the fat and oil is a fat content derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk. ..
[9] In the matcha beverages [6] to [8], the sodium content is preferably 10 to 200 ppm.
[10] In the matcha beverages [5] to [9], it is preferable that the matcha beverage is prepared by mixing a composition for an instant matcha beverage containing matcha powder with a liquid.
[11] The method for producing an instant matcha beverage composition according to a sixth aspect of the present invention is a method for producing an instant matcha beverage composition for preparing a matcha beverage by mixing with a liquid.
As raw materials, matcha powder and one or more selected from the group consisting of aspartic acid and arginine are used.
Contains no milk, creaming powder, and vegetable milk,
It is characterized by producing a composition for an instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0. ..
[12] The method for producing an instant matcha beverage composition according to a seventh aspect of the present invention is a method for producing an instant matcha beverage composition for preparing a matcha beverage by mixing with a liquid.
As raw materials, matcha powder, one or more selected from the group consisting of milk, creaming powder, and vegetable milk, and one or more selected from the group consisting of aspartic acid and arginine are used.
It is characterized by producing a composition for an instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 or more.
[13] The composition for instant matcha beverage according to the eighth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
Contains matcha powder,
Contains no milk, creaming powder, and vegetable milk,
The ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 to 2.0.
[14] The composition for instant matcha beverage according to the ninth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
Matcha powder and
Contains fats derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk.
The ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 or more.
[15] In the composition for instant matcha beverage of the above [14], the vegetable milk is preferably bean or nut milk.
[16] In the composition for instant matcha beverage according to the above [14] or [15], the sodium content of the matcha beverage obtained by mixing the composition for instant matcha beverage with a liquid is 10 to 200 ppm. It is preferable to contain sodium.
　本発明に係る抹茶飲料の製造方法及び抹茶飲料の風味改善方法により、抹茶飲料の旨み、好ましい苦渋み、青葉の香り、及び濃度感を向上させ、一番茶の抹茶の様な抹茶感を改善することができる。また、本発明に係るインスタント抹茶飲料用組成物の製造方法により、水等の溶液に溶解させるだけで、抹茶感に優れ、消費者の嗜好性の高い抹茶飲料を簡便に調製することができるインスタント抹茶飲料用組成物を製造できる。 The method for producing matcha beverage and the method for improving the flavor of matcha beverage according to the present invention improve the taste, preferable bitterness, aroma of green leaves, and sense of concentration of matcha beverage, and improve the matcha feeling like matcha of the first tea. be able to. Further, according to the method for producing an instant matcha beverage composition according to the present invention, it is possible to easily prepare a matcha beverage having an excellent matcha feeling and a high consumer preference simply by dissolving it in a solution such as water. A composition for a matcha beverage can be produced.
実施例１において、秋冬番茶の抹茶飲料における、Ａｒｇ／Ａｓｐ比と抹茶感の官能評価の評点の関係を示した図である。In Example 1, it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of autumn-winter bancha. 実施例１において、一番茶の抹茶飲料における、Ａｒｇ／Ａｓｐ比と抹茶感の官能評価の評点の関係を示した図である。In Example 1, it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of the first tea. 実施例２において、秋冬番茶の抹茶飲料における、Ａｒｇ／Ａｓｐ比と抹茶感の官能評価の評点の関係を示した図である。FIG. 2 is a diagram showing the relationship between the Arg / Asp ratio and the score of the sensory evaluation of matcha sensation in the matcha beverage of autumn / winter bancha in Example 2. 実施例２において、一番茶の抹茶飲料における、Ａｒｇ／Ａｓｐ比と抹茶感の官能評価の評点の関係を示した図である。In Example 2, it is a figure which showed the relationship between the Arg / Asp ratio and the score of the sensory evaluation of the matcha feeling in the matcha beverage of the first tea. 実施例３において、Ａｒｇ／Ａｓｐ比が０．４１の抹茶オレ飲料Ｐと、Ａｒｇ／Ａｓｐ比が０．８８の抹茶オレ飲料Ｑの、消費者による官能評価の結果を示した図である。FIG. 3 is a diagram showing the results of sensory evaluation by consumers of Matcha ole drink P having an Arg / Asp ratio of 0.41 and Matcha ole drink Q having an Arg / Asp ratio of 0.88 in Example 3.
　本発明及び本願明細書において、「インスタント抹茶飲料用組成物」とは、水や牛乳等の液体に溶解又は希釈させることによって抹茶飲料（抹茶を含有しており、抹茶風味を有する飲料）を調製し得る組成物を意味する。インスタント抹茶飲料用組成物は、粉末であってもよく、液体であってもよい。 In the present invention and the specification of the present application, the "instant matcha beverage composition" is used to prepare a matcha beverage (a beverage containing matcha and having a matcha flavor) by dissolving or diluting it in a liquid such as water or milk. Means a possible composition. The composition for instant matcha beverages may be powder or liquid.
　本発明及び本願明細書において、「粉末」とは粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり，個々の粒子間に，何らかの相互作用が働いているもの）を意味する。また、「顆粒」は粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。 In the present invention and the specification of the present application, "powder" means a powder or granular material (composed of many solid particles having different size distributions, and some interaction acts between the individual particles). Further, "granule" is an aggregate of particles (granular granules) granulated from powder. The powder also includes granules.
＜抹茶飲料の製造方法＞
　本発明に係る抹茶飲料の製造方法は、飲料中のアスパラギン酸（Ａｓｐ）の含有量に対するアルギニン（Ａｒｇ）の含有量の比率（質量）（［Ａｒｇの含有量］／［Ａｓｐの含有量］）（以下、「Ａｒｇ／Ａｓｐ比」ということがある。）が０．５以上の特定の範囲内となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする。抹茶飲料のＡｒｇ／Ａｓｐ比をこの範囲内に調整することにより、適度な苦渋みと旨みが付与され、旨み、好ましい苦渋み、青葉の香り、及び濃度感が向上し、風味が改善され、一番茶で点てられた抹茶のように抹茶感に優れた抹茶飲料が得られる。 <Matcha beverage manufacturing method>
The method for producing a matcha beverage according to the present invention is a ratio (mass) of the content of arginine (Arg) to the content of aspartic acid (Asp) in the beverage ([Arg content] / [Asp content]). (Hereinafter referred to as "Arg / Asp ratio"), the content of at least one of aspartic acid and arginine is adjusted so as to be within a specific range of 0.5 or more. By adjusting the Arg / Asp ratio of the matcha beverage within this range, moderate bitterness and umami are imparted, the taste, favorable bitterness, aroma of green leaves, and a sense of concentration are improved, and the flavor is improved. You can get a matcha drink with an excellent matcha feel, like matcha made with bancha.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料は、抹茶粉末を水等の可食性の液体に分散させた飲料である。抹茶粉末の原料となる茶葉は、碾茶の葉であって、発酵させずに生のままの葉であればよく、一番茶であってもよく、二番茶であってもよく、三番茶であってもよく、秋冬番茶であってもよい。
　加食性液体としては、特に限定されないが、例えば、水、動物性ミルク、植物性ミルク、清酒、合成清酒、連続式蒸留焼酎、単式蒸留焼酎、ビール、果実酒、甘味果実酒、ウイスキー、ブランデー、原料用アルコール、発泡酒、その他の醸造酒、スピリッツ、リキュール、または雑酒などが挙げられる。
　本発明に係る抹茶飲料の製造方法において、抹茶粉末の使用量は特に限定されないが、加食性液体の使用量に対して、０．０００５～０．２ｇ／ｍＬであることが好ましく、０．００２～０．０６ｇ／ｍＬであることがより好ましく、０．００３～０．０４ｇ／ｍＬであることが特に好ましい。 The matcha beverage produced in the method for producing matcha beverage according to the present invention is a beverage in which matcha powder is dispersed in an edible liquid such as water. The tea leaves used as the raw material for matcha powder are tencha leaves, which may be raw leaves without fermentation, may be the first tea, the second tea, or the third tea. It may be autumn / winter bancha.
The edible liquid is not particularly limited, but for example, water, animal milk, vegetable milk, sake, synthetic sake, continuous distilled liquor, single distilled liquor, beer, fruit liquor, sweet fruit liquor, whiskey, brandy, etc. Examples include raw material alcohol, shochu, other brewed liquors, spirits, liqueurs, or miscellaneous liquors.
In the method for producing matcha beverage according to the present invention, the amount of matcha powder used is not particularly limited, but it is preferably 0.0005 to 0.2 g / mL with respect to the amount of edible liquid used, and 0.002. It is more preferably ~ 0.06 g / mL, and particularly preferably 0.003 to 0.04 g / mL.
　後記実施例に示すように、茶葉にはもともとアスパラギン酸とアルギニンが含まれており、抹茶飲料には茶葉由来のアスパラギン酸とアルギニンが含まれている。本発明に係る抹茶飲料の製造方法では、抹茶飲料に、抹茶以外に由来するアスパラギン酸とアルギニンの少なくとも一方を添加することによって、飲料中のＡｒｇ／Ａｓｐ比を前記の特定の範囲内となるように調整する。アスパラギン酸のみを添加してもよく、アルギニンのみを添加してもよく、アスパラギン酸とアルギニンの両方を添加してもよい。 As shown in the examples below, tea leaves originally contain aspartic acid and arginine, and matcha beverages contain aspartic acid and arginine derived from tea leaves. In the method for producing a matcha beverage according to the present invention, by adding at least one of aspartic acid and arginine derived from other than matcha to the matcha beverage, the Arg / Asp ratio in the beverage is kept within the above-mentioned specific range. Adjust to. Only aspartic acid may be added, only arginine may be added, or both aspartic acid and arginine may be added.
　抹茶飲料に添加するアスパラギン酸は、抹茶以外に由来するアスパラギン酸であれば特に限定されるものではない。同様に抹茶飲料に添加するアルギニンは、抹茶以外に由来するアルギニンであれば特に限定されるものではない。抹茶以外に由来するアスパラギン酸及びアルギニンとしては、精製アミノ酸であってもよく、各種タンパク質の加水分解物や酵母エキスのようなアミノ酸を含むものであってもよい。また、ナトリウム塩等の可食性の塩であってもよい。 The aspartic acid added to the matcha beverage is not particularly limited as long as it is an aspartic acid derived from other than matcha. Similarly, the arginine added to the matcha beverage is not particularly limited as long as it is an arginine derived from other than matcha. The aspartic acid and arginine derived from other than matcha may be purified amino acids, or may contain amino acids such as hydrolysates of various proteins and yeast extract. Further, it may be an edible salt such as a sodium salt.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料が油脂を含有していない場合、飲料のＡｒｇ／Ａｓｐ比を、０．５～２．０となるように調整する。三番茶又は秋冬番茶を原料として油脂を含有していない抹茶飲料を製造する場合には、飲料のＡｒｇ／Ａｓｐ比は、０．５～２．０となるように調整することが好ましく、０．７～２．０となるように調整することがより好ましい。一番茶又は二番茶を原料として油脂を含有していない抹茶飲料を製造する場合には、飲料のＡｒｇ／Ａｓｐ比は、０．９～２．０となるように調整することが好ましく、１．２～２．０となるように調整することがより好ましい。 When the matcha beverage produced in the method for producing a matcha beverage according to the present invention does not contain fats and oils, the Arg / Asp ratio of the beverage is adjusted to 0.5 to 2.0. When producing matcha beverages containing no fats and oils using third tea or autumn / winter bancha as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 2.0. It is more preferable to adjust the ratio to 7 to 2.0. When producing a matcha beverage containing no fats and oils from the first tea or the second tea as a raw material, it is preferable to adjust the Arg / Asp ratio of the beverage to 0.9 to 2.0. It is more preferable to adjust the ratio to 2 to 2.0.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料は、油脂を含有する抹茶飲料であってもよい。油脂含有抹茶飲料は、油脂によって香りや味がマスキングされてしまうため、油脂を含有していない抹茶飲料よりも抹茶感が低下する傾向にある。油脂含有抹茶飲料のＡｒｇ／Ａｓｐ比を０．５以上の特定の範囲内に調整することにより、旨みと抹茶らしい苦渋みが改善され、抹茶感が改善される。油脂を含有していない抹茶飲料よりも、Ａｒｇ／Ａｓｐ比を調整することにより得られる抹茶感改善効果がより高く感じられる。 The matcha beverage produced in the method for producing a matcha beverage according to the present invention may be a matcha beverage containing fats and oils. Since the aroma and taste of the matcha beverage containing fats and oils are masked by the fats and oils, the matcha feeling tends to be lower than that of the matcha beverages containing no fats and oils. By adjusting the Arg / Asp ratio of the fat-containing matcha beverage within a specific range of 0.5 or more, the umami and the bitterness of matcha are improved, and the matcha feeling is improved. Compared to the matcha beverage that does not contain fats and oils, the matcha feeling improving effect obtained by adjusting the Arg / Asp ratio is felt to be higher.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料が、油脂含有抹茶飲料の場合、飲料のＡｒｇ／Ａｓｐ比を、０．５以上となるように調整する。三番茶又は秋冬番茶を原料として油脂含有抹茶飲料を製造する場合には、飲料のＡｒｇ／Ａｓｐ比は、０．５～１４．０となるように調整することが好ましく、０．７～７．５となるように調整することがより好ましく、１．０～４．０となるように調整することがさらに好ましく、１．０～３．０となるように調整することがよりさらに好ましい。一番茶又は二番茶を原料として油脂含有抹茶飲料を製造する場合には、飲料のＡｒｇ／Ａｓｐ比は、０．９～４．０となるように調整することが好ましく、１．０～４．０となるように調整することがより好ましく、１．０～１．４となるように調整することがさらに好ましい。 When the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a matcha beverage containing fats and oils, the Arg / Asp ratio of the beverage is adjusted to 0.5 or more. When producing a fat-containing matcha beverage using third tea or autumn / winter bancha as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 14.0, preferably 0.7 to 7. It is more preferable to adjust so as to be 5, further preferably to be adjusted to be 1.0 to 4.0, and even more preferably to adjust to be 1.0 to 3.0. When producing a fat-containing matcha beverage using the first tea or the second tea as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.9 to 4.0, and 1.0 to 4. It is more preferable to adjust it so that it becomes 0, and it is further preferable to adjust it so that it becomes 1.0 to 1.4.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料のアスパラギン酸の含有量は、Ａｒｇ／Ａｓｐ比が前記の特定の範囲内となる量であれば特に限定されるものではなく、原料とする抹茶粉末の品種や品質、含有する可溶性茶固形分の量、可溶性茶固形分以外の成分の種類や配合量、所望の製品品質等を考慮して適宜調整される。例えば、油脂を含有しない抹茶飲料の場合、アスパラギン酸の含有量は、１５ｐｐｍ以上であることが好ましく、４０ｐｐｍ以上であることがより好ましく、５０ｐｐｍ以上であることがさらに好ましく、７０ｐｐｍ以上がよりさらに好ましく、８０ｐｐｍ以上が特に好ましく、１００ｐｐｍ以上であることも好ましい。また、本発明に係る抹茶飲料の製造方法において製造される油脂を含有しない抹茶飲料のアスパラギン酸の含有量は、３００ｐｐｍ以下であることが好ましく、２５０ｐｐｍ以下であることがより好ましく、２２５ｐｐｍ以下であることがさらに好ましい。 The content of aspartic acid in the matcha beverage produced in the method for producing the matcha beverage according to the present invention is not particularly limited as long as the Arg / Asp ratio is within the above-mentioned specific range, and the raw material and the raw material. It is appropriately adjusted in consideration of the variety and quality of the matcha powder to be produced, the amount of soluble tea solids contained, the type and blending amount of components other than the soluble tea solids, the desired product quality, and the like. For example, in the case of a matcha beverage containing no fat or oil, the content of aspartic acid is preferably 15 ppm or more, more preferably 40 ppm or more, further preferably 50 ppm or more, still more preferably 70 ppm or more. , 80 ppm or more is particularly preferable, and 100 ppm or more is also preferable. The aspartic acid content of the fat-free matcha beverage produced in the method for producing a matcha beverage according to the present invention is preferably 300 ppm or less, more preferably 250 ppm or less, and more preferably 225 ppm or less. Is even more preferable.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料のアルギニンの含有量は、Ａｒｇ／Ａｓｐ比が前記の特定の範囲内となる量であれば特に限定されるものではなく、原料とする茶葉の種類や品質、含有する可溶性茶固形分の量、可溶性茶固形分以外の成分の種類や配合量、所望の製品品質等を考慮して適宜調整される。例えば、油脂を含有しない抹茶飲料の場合、アルギニンの含有量は、５ｐｐｍ以上であることが好ましく、２５ｐｐｍ以上であることがより好ましく、４０ｐｐｍ以上であることがさらに好ましく、６０ｐｐｍ以上であることがよりさらに好ましく、８０ｐｐｍ以上であることが特に好ましく、１００ｐｍ以上であることも好ましい。また、本発明に係る抹茶飲料の製造方法において製造される油脂を含有しない抹茶飲料のアルギニンの含有量は、４００ｐｐｍ以下であることが好ましく、３５０ｐｐｍ以下であることがより好ましく、３２５ｐｐｍ以下であることがさらに好ましい。 The content of arginine in the matcha beverage produced in the method for producing the matcha beverage according to the present invention is not particularly limited as long as the Arg / Asp ratio is within the above-mentioned specific range, and is used as a raw material. It is appropriately adjusted in consideration of the type and quality of tea leaves, the amount of soluble tea solids contained, the type and blending amount of components other than soluble tea solids, the desired product quality, and the like. For example, in the case of a matcha beverage containing no fat or oil, the content of arginine is preferably 5 ppm or more, more preferably 25 ppm or more, further preferably 40 ppm or more, and more preferably 60 ppm or more. Further preferably, it is particularly preferably 80 ppm or more, and preferably 100 pm or more. The arginine content of the oil-free matcha beverage produced in the method for producing a matcha beverage according to the present invention is preferably 400 ppm or less, more preferably 350 ppm or less, and more preferably 325 ppm or less. Is even more preferable.
　なお、飲料中のアルギニン及びアスパラギン酸の含有量は、例えば、高速液体クロマトグラフ（ＨＰＬＣ）で分離して定量する方法を利用したアミノ酸自動分析計を使用して測定することができる。アミノ酸自動分析計を使用した測定は、使用するアミノ酸自動分析計において推奨される各種方法で行うことができる。 The content of arginine and aspartic acid in the beverage can be measured, for example, by using an automatic amino acid analyzer using a method of separating and quantifying by high performance liquid chromatography (HPLC). Measurements using an automatic amino acid analyzer can be performed by various methods recommended for the automatic amino acid analyzer used.
　油脂の含有量が多すぎる場合には、油脂によるマスキング効果が強すぎ、Ａｒｇ／Ａｓｐ比を調整することにより得られる抹茶感改善効果が感じられにくい。このため、本発明に係る抹茶飲料の製造方法において製造される抹茶飲料が油脂含有抹茶飲料の場合、飲料中の油脂含有量は、１４，０００ｐｐｍ未満であることが好ましく、１３，０００ｐｐｍ以下であることがより好ましく、１，０００～１３，０００ｐｐｍであることがさらに好ましく、１，７００～１２，０００ｐｐｍであることがよりさらに好ましい。 When the content of fats and oils is too large, the masking effect of the fats and oils is too strong, and it is difficult to feel the matcha feeling improving effect obtained by adjusting the Arg / Asp ratio. Therefore, when the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a matcha beverage containing oil and fat, the oil and fat content in the beverage is preferably less than 14,000 ppm and preferably 13,000 ppm or less. It is more preferable, it is more preferably 1,000 to 13,000 ppm, and even more preferably 1,700 to 12,000 ppm.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料が油脂含有抹茶飲料の場合、飲料に含まれる油脂は、食用油脂であれば特に限定されるものではなく、乳脂、牛脂、豚脂等の動物性油脂であってもよく、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油等の植物性油脂であってもよい。当該抹茶飲料に含まれる油脂としては、抹茶感との親和性の点から、乳、クリーミングパウダー（クリームの代用として、コーヒー等の嗜好性飲料に添加される粉末）、及び植物性ミルクからなる群より選択される１種以上に由来する脂肪分であることが好ましい。なお、以下、乳、クリーミングパウダー、及び植物性ミルクをまとめて「ミルク類原料」ということがある。 When the matcha beverage produced in the method for producing a matcha beverage according to the present invention is an oil-containing matcha beverage, the oil and fat contained in the beverage is not particularly limited as long as it is an edible oil and fat, such as milk fat, beef tallow, and lard. It may be an animal fat or oil, or a vegetable fat or oil such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, or rapeseed oil. The fats and oils contained in the matcha beverage include milk, creaming powder (powder added to a favorite beverage such as coffee as a substitute for cream), and vegetable milk from the viewpoint of affinity with the matcha feeling. It is preferable that the fat content is derived from one or more selected types. Hereinafter, milk, creaming powder, and vegetable milk may be collectively referred to as "milk raw material".
　乳としては、全脂粉乳や牛乳（生乳又は調整乳）が挙げられる。
　植物性ミルクとしては、豆類のミルクやナッツのミルクが挙げられる。豆類のミルクとしては、豆乳、ピーナッツミルク等が挙げられる。ナッツのミルクとしては、アーモンドミルク、クルミ（ウォールナッツ）ミルク、ピスタチオミルク、ヘーゼルナッツミルク、カシューナッツミルク、ピーカンナッツミルク等が挙げられる。これらの乳や植物性ミルクは、常法により製造することができる。これらを原料とすることにより、これら由来の油脂含有抹茶飲料が製造できる。 Examples of milk include full-fat milk powder and milk (raw milk or prepared milk).
Examples of vegetable milk include bean milk and nut milk. Examples of bean milk include soy milk and peanut milk. Examples of nut milk include almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk and the like. These milks and vegetable milks can be produced by a conventional method. By using these as raw materials, a matcha beverage containing fats and oils derived from these can be produced.
　クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；シヨ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。本発明に係るＩＣ飲料用組成物の製造方法において原料とするクリーミングパウダーとしては、植物性油脂と、コーンシロップ等の澱粉加水分解物と、乳タンパク質とを少なくとも含むものが好ましく、乳脂肪分と乳タンパク質とを少なくとも含むものであってもよい。 Creaming powder includes edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cotton seed oil, rapeseed oil, milk fat, beef fat, and pork fat; sugars such as sucrose, glucose, and starch hydrolyzate; It can be produced by selecting other raw materials such as sodium caseinate, sodium secondary phosphate, sodium citrate, skim milk powder, emulsifier and the like according to desired quality characteristics, dispersing them in water, homogenizing them, and drying them. The creaming powder used as a raw material in the method for producing an IC beverage composition according to the present invention preferably contains at least vegetable fats and oils, a starch hydrolyzate such as corn syrup, and milk protein, and contains milk fat. It may contain at least milk protein.
　クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 The creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then preparing an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing water. .. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation method can be selected. The obtained creaming powder may be classified, granulated, pulverized and the like, if necessary.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料が油脂含有抹茶飲料の場合、当該抹茶飲料はさらにナトリウムを含有していることが好ましい。油脂含有抹茶飲料におけるＡｒｇ／Ａｓｐ比を調整することにより得られる抹茶感改善効果は、ナトリウムによりさらに増強される。ただし、ナトリウムの含有量が多すぎる場合には、抹茶飲料としては異味である塩味が強くなり、好ましくない。このため、油脂含有抹茶飲料のナトリウム濃度は、１０～２００ｐｐｍに調整することが好ましく、１０～１８０ｐｐｍに調整することがより好ましく、１０～１５０ｐｐｍに調整することがさらに好ましく、１５～１２０ｐｐｍに調整することがよりさらに好ましい。 When the matcha beverage produced in the method for producing a matcha beverage according to the present invention is a fat-containing matcha beverage, it is preferable that the matcha beverage further contains sodium. The matcha sensation improving effect obtained by adjusting the Arg / Asp ratio in the fat-containing matcha beverage is further enhanced by sodium. However, if the sodium content is too high, the salty taste, which is unpleasant for a matcha beverage, becomes strong, which is not preferable. Therefore, the sodium concentration of the fat-containing matcha beverage is preferably adjusted to 10 to 200 ppm, more preferably 10 to 180 ppm, further preferably 10 to 150 ppm, and adjusted to 15 to 120 ppm. Is even more preferable.
　本発明に係る抹茶飲料の製造方法において製造される抹茶飲料のナトリウム含有量は、可食性のナトリウム塩を原料とし、この配合量を適宜調整することにより所望の範囲内に調整することができる。原料とするナトリウム塩としては、可食性のナトリウム塩であれば特に限定されるものではなく、塩化ナトリウム（食塩）、クエン酸三ナトリウム、アスコルビン酸ナトリウム等を用いることができる。 The sodium content of the matcha beverage produced in the method for producing a matcha beverage according to the present invention can be adjusted within a desired range by using an edible sodium salt as a raw material and appropriately adjusting the blending amount. The sodium salt used as a raw material is not particularly limited as long as it is an edible sodium salt, and sodium chloride (salt), trisodium citrate, sodium ascorbate and the like can be used.
　本発明に係る抹茶飲料の製造方法によって製造される油脂を含有しない抹茶飲料としては、三番茶又は秋冬番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．５～２．０であり、アルギニン含有量が５ｐｐｍ以上、好ましくは２５ｐｐｍ以上である抹茶飲料、三番茶又は秋冬番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．５～２．０であり、アスパラギン酸含有量が１５ｐｐｍ以上、好ましくは５０ｐｐｍ以上である抹茶飲料、一番茶又は二番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．９～２．０であり、アルギニン含有量が６０ｐｐｍ以上、好ましくは１２０ｐｐｍ以上である抹茶飲料、及び、一番茶又は二番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．９～２．０であり、アスパラギン酸含有量が７０ｐｐｍ以上、好ましくは１５０ｐｐｍ以上である抹茶飲料が好ましい。 The oil-free matcha beverage produced by the method for producing matcha beverage according to the present invention is made from third tea or autumn / winter bancha, has an Arg / Asp ratio of 0.5 to 2.0, and has an arginine content. Matcha beverage, third tea or autumn / winter bancha, which is 5 ppm or more, preferably 25 ppm or more, is used as a raw material, and the Arg / Asp ratio is 0.5 to 2.0, and the aspartic acid content is 15 ppm or more, preferably 50 ppm or more. Matcha beverages, first tea or second tea, with an Arg / Asp ratio of 0.9 to 2.0 and an arginine content of 60 ppm or more, preferably 120 ppm or more, and first or second tea. A matcha beverage having an Arg / Asp ratio of 0.9 to 2.0 and an aspartic acid content of 70 ppm or more, preferably 150 ppm or more is preferable.
　本発明に係る抹茶飲料の製造方法によって製造される油脂含有抹茶飲料としては、三番茶又は秋冬番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．５～１４．０、好ましくは０．７～７．５であり、油脂含有量が１４，０００ｐｐｍ未満、好ましくは１，０００～１３，０００ｐｐｍである抹茶飲料、三番茶又は秋冬番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．５～１４．０、好ましくは０．７～７．５であり、油脂含有量が１４，０００ｐｐｍ未満、好ましくは１，０００～１３，０００ｐｐｍであり、ナトリウム濃度が１０～２００ｐｐｍ、好ましくは１０～１５０ｐｐｍである抹茶飲料、一番茶又は二番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．９～４．０、好ましくは１．０～１．４であり、油脂含有量が１４，０００ｐｐｍ未満、好ましくは１，０００～１３，０００ｐｐｍである抹茶飲料、及び、一番茶又は二番茶を原料とし、Ａｒｇ／Ａｓｐ比が０．９～４．０、好ましくは１．０～１．４であり、油脂含有量が１４，０００ｐｐｍ未満、好ましくは１，０００～１３，０００ｐｐｍであり、ナトリウム濃度が１０～２００ｐｐｍ、好ましくは１０～１５０ｐｐｍである抹茶飲料が好ましい。これらの油脂含有抹茶飲料は、ミルク類原料を原料とし、これらに由来する脂肪分を含有していることが好ましい。 The oil-and-fat-containing matcha beverage produced by the method for producing matcha beverage according to the present invention is made from third tea or autumn / winter bancha and has an Arg / Asp ratio of 0.5 to 14.0, preferably 0.7 to 7. Matcha beverage, third tea or autumn / winter bancha, which is 5 and has a fat content of less than 14,000 ppm, preferably 1,000 to 13,000 ppm, is used as a raw material, and an Arg / Asp ratio of 0.5 to 14.0 is preferable. Is 0.7 to 7.5, the fat content is less than 14,000 ppm, preferably 1,000 to 13,000 ppm, and the sodium concentration is 10 to 200 ppm, preferably 10 to 150 ppm. Using bancha or second tea as a raw material, the Arg / Asp ratio is 0.9 to 4.0, preferably 1.0 to 1.4, and the fat content is less than 14,000 ppm, preferably 1,000 to 13, Using matcha beverages of 000 ppm and first or second tea as raw materials, the Arg / Asp ratio is 0.9 to 4.0, preferably 1.0 to 1.4, and the fat content is less than 14,000 ppm. A matcha beverage having a sodium concentration of 10 to 200 ppm, preferably 10 to 150 ppm is preferable, preferably 1,000 to 13,000 ppm. It is preferable that these fat-containing matcha beverages are made from milk raw materials and contain fats derived from these raw materials.
　本発明に係る抹茶飲料の製造方法においては、最終的に喫飲される飲料のＡｒｇ／Ａｓｐ比が前記の特定の範囲内となるようにアスパラギン酸とアルギニンの含有量を調整するために、茶葉以外に由来するアスパラギン酸とアルギニンの少なくとも一方を原料として添加する以外は、一般的な抹茶飲料と同様にして製造することができる。例えば、抹茶粉末やこれを含むインスタント抹茶飲料用組成物を水等の液体に溶解、分散、又は希釈させた抹茶飲料に、抹茶以外に由来するアスパラギン酸とアルギニンの少なくとも一方を直接添加して、Ａｒｇ／Ａｓｐ比が前記の特定の範囲内である抹茶飲料を製造できる。また、液体に混合することでＡｒｇ／Ａｓｐ比が前記の特定の範囲内である抹茶飲料が製造できるように調製されたインスタント抹茶飲料用組成物を、水等の液体に溶解、分散、又は希釈させてもよい。油脂含有抹茶飲料を製造する場合には、例えば、抹茶粉末を懸濁させた抹茶飲料に、抹茶以外に由来するアスパラギン酸とアルギニンの少なくとも一方と共にミルク類原料を添加することによって、Ａｒｇ／Ａｓｐ比が前記の特定の範囲内である油脂含有抹茶飲料を製造できる。また、液体に混合することでＡｒｇ／Ａｓｐ比が前記の特定の範囲内である抹茶飲料が製造できるように調製されたミルク類原料を含有するインスタント抹茶飲料用組成物を、水等の油脂を含有しない可食性液体に溶解、分散、又は希釈させたり、液体に混合することでＡｒｇ／Ａｓｐ比が前記の特定の範囲内である抹茶飲料が製造できるように調製されたミルク類原料を含有しないインスタント抹茶飲料用組成物を、乳や植物性ミルクに溶解、分散、又は希釈させることによっても、Ａｒｇ／Ａｓｐ比が前記の特定の範囲内である油脂含有抹茶飲料を製造できる。 In the method for producing a matcha beverage according to the present invention, tea leaves are used to adjust the content of aspartic acid and arginine so that the Arg / Asp ratio of the beverage to be finally consumed is within the above-mentioned specific range. It can be produced in the same manner as a general matcha beverage except that at least one of aspartic acid and arginine derived from the above is added as a raw material. For example, at least one of aspartic acid and arginine derived from other than matcha is directly added to a matcha beverage obtained by dissolving, dispersing, or diluting matcha powder or a composition for an instant matcha beverage containing the same in a liquid such as water. Matcha beverages having an Arg / Asp ratio within the above specific range can be produced. Further, an instant matcha beverage composition prepared so that a matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can be produced by mixing with a liquid is dissolved, dispersed, or diluted in a liquid such as water. You may let me. In the case of producing a fat-containing matcha beverage, for example, an Arg / Asp ratio is added to a matcha beverage in which matcha powder is suspended by adding a milk raw material together with at least one of aspartic acid and arginine derived from other than matcha. Can produce a fat-containing matcha beverage that is within the above-mentioned specific range. Further, a composition for an instant matcha beverage containing a milk raw material prepared so that a matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can be produced by mixing with a liquid can be mixed with oils and fats such as water. Does not contain milk raw materials prepared so that a matcha beverage having an Arg / Asp ratio within the above specific range can be produced by dissolving, dispersing, diluting or mixing with a liquid that does not contain edible liquid. By dissolving, dispersing, or diluting the composition for instant matcha beverage in milk or vegetable milk, a fat-containing matcha beverage having an Arg / Asp ratio within the above-mentioned specific range can also be produced.
＜インスタント抹茶飲料用組成物の製造方法＞
　本発明に係るインスタント抹茶飲料用組成物の製造方法（以下、「本発明に係る組成物の製造方法」ということがある。）は、液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物の製造方法であって、原料として、抹茶粉末と、アスパラギン酸及びアルギニンからなる群より選択される１種以上と、を用い、液体と混合して得られた抹茶飲料におけるＡｒｇ／Ａｓｐ比が０．５以上の前記特定の範囲内になるインスタント抹茶飲料用組成物を製造することを特徴とする。ミルク類原料を含まない油脂含有抹茶飲料を製造するためのインスタント抹茶飲料用組成物は、液体と混合して得られた抹茶飲料におけるＡｒｇ／Ａｓｐ比が０．５～２．０となるように、原料として用いられるアスパラギン酸又はアルギニンの配合量を調製することにより製造される。ミルク類原料を含む油脂含有抹茶飲料を製造するためのインスタント抹茶飲料用組成物は、液体と混合して得られた抹茶飲料におけるＡｒｇ／Ａｓｐ比が０．５～２．０となるように、原料として用いられるアスパラギン酸又はアルギニンの配合量を調製することにより製造される。当該製造方法により製造されたインスタント抹茶飲料用組成物を、水等の液体と混合することにより、Ａｒｇ／Ａｓｐ比が前記特定の範囲内であり、抹茶感に優れた抹茶飲料を製造できる。 <Manufacturing method of composition for instant matcha beverage>
The method for producing a composition for an instant matcha beverage according to the present invention (hereinafter, may be referred to as "method for producing a composition according to the present invention") is an instant matcha beverage for preparing a matcha beverage by mixing with a liquid. Arg / Asp in a matcha beverage obtained by mixing a green tea powder and one or more selected from the group consisting of aspartic acid and arginine as raw materials and mixing them with a liquid. It is characterized by producing a composition for an instant matcha beverage having a ratio of 0.5 or more within the above-mentioned specific range. The composition for an instant matcha beverage for producing a fat-containing matcha beverage containing no milk raw material has an Arg / Asp ratio of 0.5 to 2.0 in the matcha beverage obtained by mixing with a liquid. , Manufactured by adjusting the blending amount of aspartic acid or arginine used as a raw material. The composition for instant matcha beverages for producing fat-containing matcha beverages containing milk raw materials has an Arg / Asp ratio of 0.5 to 2.0 in the matcha beverage obtained by mixing with a liquid. It is produced by adjusting the blending amount of aspartic acid or arginine used as a raw material. By mixing the composition for instant matcha beverage produced by the production method with a liquid such as water, a matcha beverage having an Arg / Asp ratio within the above-mentioned specific range and having an excellent matcha feeling can be produced.
［抹茶粉末］
　本発明に係る組成物の製造方法において原料として用いられる抹茶粉末は、碾茶の茶葉の粉末であれば特に限定されるものではない。茶葉は、摘み採られる順番によって一番茶、二番茶、三番茶、秋冬番茶に分けられるが、本発明において原料とする抹茶粉末は、これらのいずれの茶葉の粉末であってもよい。また、茎茶や芽茶の粉末も原料として用いられる。茶葉の粉末化は、乾燥した茶葉を挽臼等で粉砕する方法等の常法により行うことができる。本発明において原料となる抹茶粉末としては、１種類の抹茶粉末であってもよく、２種類以上の抹茶粉末の混合物であってもよい。原料とする抹茶粉末は、市販されている抹茶をそのまま用いてもよい。
　本発明に係る組成物の製造方法において製造される組成物において、抹茶粉末の含有量は、特に限定されないが、０．１～９９．９９９質量％であることが好ましく、２～６０質量％であることがより好ましく、５～４０質量％であることが特に好ましい。 [Matcha powder]
The matcha powder used as a raw material in the method for producing the composition according to the present invention is not particularly limited as long as it is a powder of tea leaves of Tencha. The tea leaves are divided into first tea, second tea, third tea, and autumn / winter bancha according to the order in which they are picked. The matcha powder used as a raw material in the present invention may be any of these tea leaf powders. Kukicha and mecha powders are also used as raw materials. The pulverization of tea leaves can be carried out by a conventional method such as a method of crushing dried tea leaves with a mortar or the like. The matcha powder used as a raw material in the present invention may be one kind of matcha powder or a mixture of two or more kinds of matcha powder. As the matcha powder used as a raw material, commercially available matcha may be used as it is.
In the composition produced by the method for producing the composition according to the present invention, the content of the matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, preferably 2 to 60% by mass. It is more preferable that the content is 5 to 40% by mass.
［抹茶以外に由来するアスパラギン酸及びアルギニン］
　本発明に係る組成物の製造方法において原料として用いられるアスパラギン酸及びアルギニンは、いずれも、抹茶以外に由来するものであれば特に限定されるものではない。例えば、精製品であってもよく、各種タンパク質の加水分解物や酵母エキスのような他のアミノ酸やペプチドを含むものであってもよい。本発明においては、抹茶飲料に異味を付与する恐れが小さく、また、Ａｒｇ／Ａｓｐ比の調整が比較的容易であることから、精製されたアスパラギン酸や精製されたアルギニンを原料とすることが好ましい。 [Aspartic acid and arginine derived from other than matcha]
The aspartic acid and arginine used as raw materials in the method for producing the composition according to the present invention are not particularly limited as long as they are derived from other than matcha. For example, it may be a refined product, or may contain other amino acids or peptides such as hydrolysates of various proteins or yeast extract. In the present invention, it is preferable to use refined aspartic acid or purified arginine as a raw material because there is little possibility of imparting an unpleasant taste to the matcha beverage and the Arg / Asp ratio can be adjusted relatively easily. ..
　本発明に係る組成物の製造方法において、油脂を含有していない抹茶飲料を製造するためのインスタント抹茶飲料用組成物を製造する場合には、原料として用いられるアスパラギン酸及びアルギニンの量は、製造されたインスタント抹茶飲料用組成物を水と混合することにより、Ａｒｇ／Ａｓｐ比が０．５～２．０となるように調整される。特に、三番茶又は秋冬番茶の茶葉の粉末又は可溶性茶固形分を原料とする場合には、水と混合することにより得られる抹茶飲料のＡｒｇ／Ａｓｐ比が、好ましくは０．７～２．０となるように調整し、一番茶又は二番茶の茶葉の粉末又は可溶性茶固形分を原料とする場合には、水と混合することにより得られる抹茶飲料のＡｒｇ／Ａｓｐ比が、好ましくは０．９～２．０、より好ましくは１．２～２．０となるように調整する。 In the method for producing a composition according to the present invention, when producing a composition for an instant matcha beverage for producing a matcha beverage containing no fat or oil, the amount of aspartic acid and arginine used as raw materials is produced. By mixing the prepared composition for instant matcha beverage with water, the Arg / Asp ratio is adjusted to 0.5 to 2.0. In particular, when powdered tea leaves or soluble tea solids of Sanbancha or Autumn / Winter Bancha are used as raw materials, the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably 0.7 to 2.0. When the powder of tea leaves of the first or second tea or the soluble tea solid content is used as a raw material, the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably 0. Adjust so that it is 9 to 2.0, more preferably 1.2 to 2.0.
　本発明に係る組成物の製造方法において、油脂含有抹茶飲料を製造するためのインスタント抹茶飲料用組成物を製造する場合には、原料として用いられるアスパラギン酸及びアルギニンの量は、製造されたインスタント抹茶飲料用組成物におけるＡｒｇ／Ａｓｐ比が０．５以上となるように調整される。特に、三番茶又は秋冬番茶の茶葉の粉末又は可溶性茶固形分を原料とする場合には、抹茶以外に由来するアスパラギン酸及びアルギニンの配合量を、インスタント抹茶飲料用組成物におけるＡｒｇ／Ａｓｐ比が、好ましくは０．５～１４．０、より好ましくは０．７～７．５、さらに好ましくは１．０～４．０となるように調整し、一番茶又は二番茶の茶葉の粉末又は可溶性茶固形分を原料とする場合には、抹茶以外に由来するアスパラギン酸及びアルギニンの配合量を、インスタント抹茶飲料用組成物におけるＡｒｇ／Ａｓｐ比が、好ましくは０．９～４．０、より好ましくは１．０～４．０、さらに好ましくは１．０～１．４となるように調整する。 In the method for producing a composition according to the present invention, when producing a composition for an instant matcha beverage for producing a fat-containing matcha beverage, the amount of aspartic acid and arginine used as raw materials is the amount of the produced instant matcha. The Arg / Asp ratio in the beverage composition is adjusted to be 0.5 or more. In particular, when powdered tea leaves or soluble tea solids of Sanbancha or Autumn / Winter Bancha are used as raw materials, the amount of asparaginic acid and arginine derived from other than matcha is determined by the Arg / Asp ratio in the composition for instant matcha beverages. , Preferably 0.5 to 14.0, more preferably 0.7 to 7.5, still more preferably 1.0 to 4.0, powdered or soluble tea leaves of first or second tea. When the tea solid content is used as a raw material, the amount of aspartic acid and arginine derived from other than matcha is preferably 0.9 to 4.0, and the Arg / Asp ratio in the composition for instant matcha beverage is more preferable. Is adjusted to be 1.0 to 4.0, more preferably 1.0 to 1.4.
［油脂］
　本発明に係る組成物の製造方法において油脂含有抹茶飲料を製造するためのインスタント抹茶飲料用組成物を製造する場合には、前記で挙げられた食用油脂をそのまま原料として用いてもよく、食用油脂以外の脂肪分を含有する原料を用いてもよい。例えば、脂肪分を含むミルク類原料を原料とすることにより、得られたインスタント抹茶飲料用組成物を水に溶解等させることによって、ミルク風味の抹茶飲料が得られる。飲料中の油脂含有量が高すぎると、抹茶感が損なわれやすいため、本発明に係る組成物の製造方法においては、製造される組成物の油脂含有量は、水に溶解させて得られた抹茶飲料の油脂含有量が１４，０００ｐｐｍ未満、好ましくは１３，０００ｐｐｍ以下、より好ましくは１，０００～１３，０００ｐｐｍ、さらに好ましくは１，７００～１２，０００ｐｐｍとなる量に調整することが好ましい。 [Fat and oil]
When producing an instant matcha beverage composition for producing an oil-containing matcha beverage in the method for producing a composition according to the present invention, the above-mentioned edible oils and fats may be used as they are as raw materials. A raw material containing a fat content other than the above may be used. For example, a milk-flavored matcha beverage can be obtained by dissolving the obtained composition for instant matcha beverage in water or the like by using a milk raw material containing a fat content as a raw material. If the fat content in the beverage is too high, the matcha sensation is likely to be impaired. Therefore, in the method for producing the composition according to the present invention, the fat content of the produced composition was obtained by dissolving it in water. It is preferable to adjust the fat content of the matcha beverage to less than 14,000 ppm, preferably 13,000 ppm or less, more preferably 1,000 to 13,000 ppm, and further preferably 1,700 to 12,000 ppm.
［ミルク類原料］
　本発明に係る組成物の製造方法においては、原料としてミルク類原料を用いてもよい。ミルク類原料を含有させることにより、水に溶解等させるだけで、抹茶ミルク飲料や豆乳抹茶ミルク飲料のような甘味とミルク風味の抹茶飲料が簡単に製造できるインスタント抹茶飲料用組成物が得られる。 [Milk ingredients]
In the method for producing the composition according to the present invention, a milk raw material may be used as a raw material. By containing the milk raw material, a composition for an instant matcha beverage can be obtained, which can easily produce a sweet and milk-flavored matcha beverage such as a matcha milk beverage or a soymilk matcha milk beverage simply by dissolving it in water.
　ミルク類原料のうち、乳原料としては、全脂粉乳、脱脂粉乳、ホエイパウダー等が挙げられる。また、本発明に係る組成物の製造方法によって製造されるインスタント抹茶飲料用組成物が液体である場合、乳原料としては、牛乳であってもよい。牛乳は、生乳であってもよく、加工や成分調整がなされた調製乳であってもよい。
　ミルク類原料のうち、クリーミングパウダーとしては、前記で挙げられたものを用いることができる。 Among the milk raw materials, examples of the dairy raw material include full-fat milk powder, skim milk powder, whey powder and the like. In addition, when the composition for instant matcha beverage produced by the method for producing the composition according to the present invention is a liquid, milk may be used as the dairy raw material. The milk may be raw milk or prepared milk that has been processed and adjusted in composition.
Among the milk raw materials, those listed above can be used as the creaming powder.
　ミルク類原料のうち、植物性ミルクとしては、前記で挙げられた豆類のミルクやナッツのミルクを用いることができる。本発明に係る組成物の製造方法における原料としては、豆類やナッツから調製されたミルクをそのまま、又は必要に応じて濃縮して用いてもよく、乾燥して粉末化したものを用いてもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。また、乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。 Among the milk raw materials, the bean milk and nut milk mentioned above can be used as the vegetable milk. As the raw material in the method for producing the composition according to the present invention, milk prepared from beans and nuts may be used as it is, or if necessary, concentrated and used, or dried and powdered milk may be used. .. As the concentration method, a general-purpose concentration method such as a heat concentration method, a freezing concentration method, a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane can be used. Further, examples of the drying method include freeze drying, spray drying, vacuum drying and the like.
［ナトリウム］
　本発明に係る組成物の製造方法においては、原料としてナトリウム塩を用いてもよい。当該ナトリウム塩としては可食性のナトリウム塩であれば特に限定されるものではなく、前記で挙げられたものを用いることができる。原料として用いられるナトリウム塩の量は、例えば、製造されたインスタント抹茶飲料用組成物を水と混合することにより、ナトリウム濃度が１０～２００ｐｐｍ、好ましくは１０～１８０ｐｐｍ、より好ましくは１０～１５０ｐｐｍ、さらに好ましくは１５～１２０ｐｐｍである抹茶飲料が得られる量である。 [sodium]
In the method for producing the composition according to the present invention, a sodium salt may be used as a raw material. The sodium salt is not particularly limited as long as it is an edible sodium salt, and those listed above can be used. The amount of sodium salt used as a raw material is, for example, by mixing the produced composition for instant matcha beverage with water, the sodium concentration is 10 to 200 ppm, preferably 10 to 180 ppm, more preferably 10 to 150 ppm, and further. The amount of green tea beverage that is preferably 15 to 120 ppm is obtained.
［その他の原料］
　本発明に係る組成物の製造方法においては、抹茶粉末、抹茶以外に由来するアスパラギン酸及びアルギニン、ミルク類原料、油脂、ナトリウムの他に、望まれる品質特性によってその他の原料を用いることができる。当該その他の原料としては、甘味料、酸味料、果汁、香料、着色料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤、賦形剤、結合剤、流動性改良剤（固結防止剤）等が挙げられる。これらの添加剤は、粉末状であってもよく、液状であってもよい。製造されるインスタント抹茶飲料用組成物が粉末組成物の場合、使用する各種添加剤は、粉末であることが好ましい。 [Other raw materials]
In the method for producing the composition according to the present invention, in addition to matcha powder, aspartic acid and arginine derived from other than matcha, milk raw materials, fats and oils, and sodium, other raw materials can be used depending on desired quality characteristics. Other raw materials include sweeteners, acidulants, fruit juices, flavors, colorants, antioxidants, pH regulators, thickeners, emulsifiers, excipients, binders, and fluidity improvers (anti-caking agents). ) Etc. can be mentioned. These additives may be in powder form or in liquid form. When the produced composition for instant matcha beverage is a powder composition, the various additives used are preferably powders.
　甘味料としては、砂糖、オリゴ糖、ブドウ糖果糖液糖等の糖類、エリスリトール、トレハロース、ソルビトール等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース等の高甘味度甘味料、ステビア等が挙げられる。砂糖としては、グラニュー糖であってもよく粉糖であってもよい。 Examples of sweeteners include sugars such as sugar, oligosaccharides and glucose-fructose liquid sugar, sugar alcohols such as erythritol, trehalose and sorbitol, high-sweetness sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia. The sugar may be granulated sugar or powdered sugar.
　酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbicate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. Examples include acid and catechin.
　ｐＨ調整剤としては、例えば、クエン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸、グルコン酸等の有機酸や、リン酸等の無機酸、炭酸カリウム、炭酸水素ナトリウム（重炭酸ナトリウム）、二酸化炭素等が挙げられる。 Examples of the pH adjuster include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate and sodium hydrogen carbonate (sodium bicarbonate). Examples include carbon dioxide.
　増粘剤としては、麦芽糖、トレハロース等の糖類、難消化性デキストリン、ペクチン、グアーガム、カラギーナン等の食物繊維、カゼイン等のタンパク質等が挙げられる。 Examples of the thickener include sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.
　乳化剤としては、例えば、モノグリセライド、ジグリセライド、有機酸モノグリセライド、ポリグリセリンエステル等のグリセリン脂肪酸エステル系乳化剤；ソルビタンモノステアレート、ソルビタンモノオレエート等のソルビタン脂肪酸エステル系乳化剤；プロピレングリコールモノステアレート、プロピレングリコールモノパルミテート、プロピレングリコールオレエート等のプロピレングリコール脂肪酸エステル系乳化剤；ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖オレイン酸エステル等のシュガーエステル系乳化剤；レシチン、レシチン酵素分解物等のレシチン系乳化剤等が挙げられる。 Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol. Propropylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester-based emulsifiers such as sucrose stearic acid ester, sucrose palmitate, sucrose oleic acid ester; lecithin such as lecithin and lecithin enzymatic decomposition products Examples include system emulsifiers.
　賦形剤や結合剤としては、麦芽糖、トレハロース、デキストリン等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。
　流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 Examples of excipients and binders include sugars such as maltose, trehalose and dextrin, dietary fiber such as indigestible dextrin, and proteins such as casein. Excipients and binders are also used as carriers during granulation.
As the fluidity improver, a processing preparation such as fine silicon oxide or tricalcium phosphate may be used.
［混合］
　インスタント抹茶飲料用組成物は、抹茶粉末と、抹茶以外に由来するアスパラギン酸又はアルギニンと、必要に応じてその他の原料とを混合することによって製造される。混合の順番は特に限定されるものではなく、全ての原料を同時に混合してもよく、順次混合させてもよい。全ての原料が粉末の場合には、全ての原料をそのまま混合することによって、粉末のインスタント抹茶飲料用組成物が製造される。 [mixture]
The composition for instant matcha beverages is produced by mixing matcha powder, aspartic acid or arginine derived from other than matcha, and other raw materials if necessary. The order of mixing is not particularly limited, and all the raw materials may be mixed at the same time or sequentially. When all the raw materials are powders, the powdered instant matcha beverage composition is produced by mixing all the raw materials as they are.
＜インスタント抹茶飲料用組成物＞
　本発明に係るインスタント抹茶飲料用組成物（以下、「本発明に係る組成物」）は、抹茶粉末を含有しており、液体と混合して抹茶飲料を調製するための組成物である。本発明に係るインスタント抹茶飲料用組成物において、抹茶粉末の含有量は、特に限定されないが、０．１～９９．９９９質量％であることが好ましく、２～６０質量％であることがより好ましく、５～４０質量％であることが特に好ましい。抹茶粉末としては、本発明に係る組成物の製造方法で原料として挙げられたものを用いることができる。 <Composition for instant matcha beverage>
The composition for instant matcha beverage according to the present invention (hereinafter, “composition according to the present invention”) contains matcha powder and is a composition for preparing a matcha beverage by mixing with a liquid. In the composition for instant matcha beverage according to the present invention, the content of matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, and more preferably 2 to 60% by mass. It is particularly preferably 5 to 40% by mass. As the matcha powder, those listed as raw materials in the method for producing the composition according to the present invention can be used.
　本発明に係る組成物がミルク類原料を含有しておらず、油脂を含有していない抹茶飲料を製造するための組成物の場合には、当該組成物に含まれているアルギニンとアスパラギン酸のＡｒｇ／Ａｓｐ比は、０．５～２．０である。当該組成物が、三番茶又は秋冬番茶の抹茶粉末を含有する場合には、当該組成物のＡｒｇ／Ａｓｐ比は、好ましくは０．７～２．０であり、一番茶又は二番茶の抹茶粉末を含有する場合には、当該組成物のＡｒｇ／Ａｓｐ比は、好ましくは０．９～２．０、より好ましくは１．２～２．０である。 In the case where the composition according to the present invention is a composition for producing a matcha beverage that does not contain milk raw materials and does not contain fats and oils, the arginine and aspartic acid contained in the composition The Arg / Asp ratio is 0.5-2.0. When the composition contains matcha powder of third tea or autumn / winter bancha, the Arg / Asp ratio of the composition is preferably 0.7 to 2.0, and the matcha powder of first tea or second tea. The Arg / Asp ratio of the composition is preferably 0.9 to 2.0, more preferably 1.2 to 2.0.
　本発明に係る組成物がミルク類原料を含有しており、油脂含有抹茶飲料を製造するための組成物の場合には、当該組成物に含まれているアルギニンとアスパラギン酸のＡｒｇ／Ａｓｐ比は、０．５以上である。当該組成物が、三番茶又は秋冬番茶の抹茶粉末を含有する場合には、当該組成物のＡｒｇ／Ａｓｐ比は、好ましくは０．５～１４．０、より好ましくは０．７～７．５、さらに好ましくは１．０～４．０であり、一番茶又は二番茶の抹茶粉末を含有する場合には、当該組成物のＡｒｇ／Ａｓｐ比は、好ましくは０．９～４．０、より好ましくは１．０～４．０、さらに好ましくは１．０～１．４である。 In the case where the composition according to the present invention contains a milk raw material and is used for producing a fat-containing matcha beverage, the Arg / Asp ratio of arginine and aspartic acid contained in the composition is , 0.5 or more. When the composition contains matcha powder of third tea or autumn / winter bancha, the Arg / Asp ratio of the composition is preferably 0.5 to 14.0, more preferably 0.7 to 7.5. , More preferably 1.0 to 4.0, and when containing the matcha powder of the first or second tea, the Arg / Asp ratio of the composition is preferably 0.9 to 4.0. It is preferably 1.0 to 4.0, more preferably 1.0 to 1.4.
　本発明に係る組成物には、Ａｒｇ／Ａｓｐ比を所望の範囲内に調整するために、抹茶以外に由来するアスパラギン酸と茶葉以外に由来するアルギニンの少なくとも一方が原料として含有されている。抹茶以外に由来するアスパラギン酸及びアルギニンは、本発明に係る組成物の製造方法で原料として挙げられたものを用いることができる。 The composition according to the present invention contains at least one of aspartic acid derived from other than matcha and arginine derived from other than tea leaves as raw materials in order to adjust the Arg / Asp ratio within a desired range. Aspartic acid and arginine derived from other than matcha can be those listed as raw materials in the method for producing the composition according to the present invention.
　本発明に係る組成物は、食用油脂、ミルク類原料、及びナトリウム塩を含有していてもよい。また、その他の原料として、甘味料、酸味料、果汁、香料、着色料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤、賦形剤、結合剤、流動性改良剤（固結防止剤）等を含有していてもよい。これらは、本発明に係る組成物の製造方法で原料として挙げられたものを、当該製造方法で例示された濃度で含有させることができる。 The composition according to the present invention may contain edible fats and oils, milk raw materials, and sodium salts. In addition, as other raw materials, sweeteners, acidulants, fruit juices, flavors, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents). ) Etc. may be contained. These can contain those listed as raw materials in the method for producing the composition according to the present invention at the concentration exemplified by the production method.
　本発明に係る組成物は、飲用１杯分を小パウチなどに個包装したり、使用時に容器から振り出したりスプーンで取り出したりして使用するように瓶などの容器に数杯分をまとめて包装して商品として供給することもできる。 The composition according to the present invention is individually wrapped in a small pouch or the like for one drink, or several cups are packed together in a container such as a bottle so that it can be used by shaking it out of the container or taking it out with a spoon at the time of use. It can also be supplied as a product.
　個包装タイプとは、スティック状アルミパウチ、ワンポーションカップなどにコーヒー飲料１杯分の中身を充填包装するものであり、容器を開けて指で押し出すなどの方法で中身を取り出すことができる。個包装タイプは、１杯分が密閉包装されているので取り扱いも簡単で、衛生的であるという利点を有する。 The individual wrapping type is a stick-shaped aluminum pouch, a one-potion cup, etc. filled with the contents of one cup of coffee beverage, and the contents can be taken out by opening the container and pushing it out with a finger. The individually wrapped type has the advantage of being easy to handle and hygienic because one cup is hermetically packaged.
　次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」、「ｐｐｍ」は「質量ｐｐｍ」を意味する。 Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like. In the following examples and the like, unless otherwise specified, "%" means "mass%" and "ppm" means "mass ppm".
［飲料のアスパラギン酸とアルギニンの定量］
　各飲料のアスパラギン酸とアルギニンの濃度を、以下の通りにして測定した。
　まず、サンプル５ｇを、０．０２ｍｏｌ／Ｌの塩酸（ｐＨ２．２）で希釈し、得られた希釈溶液を限外濾過した後、濾液をさらに濾過フィルターで濾過し、得られた濾液を分析用サンプルとする。この分析用サンプルを、アミノ酸自動分析装置（装置名：JLC-500/V2、日本電子株式会社製）で分析し、各アミノ酸の濃度を測定した。 [Quantification of aspartic acid and arginine in beverages]
The concentrations of aspartic acid and arginine in each beverage were measured as follows.
First, 5 g of a sample is diluted with 0.02 mol / L hydrochloric acid (pH 2.2), the obtained diluted solution is ultrafiltered, the filtrate is further filtered through a filtration filter, and the obtained filtrate is used for analysis. Use as a sample. This analytical sample was analyzed with an automatic amino acid analyzer (device name: JLC-500 / V2, manufactured by JEOL Ltd.), and the concentration of each amino acid was measured.
［実施例１］
　抹茶粉末を用いて調製された抹茶飲料に、アスパラギン酸とアルギニンの精製品を、飲料の最終濃度が表１及び２に示す濃度となるように添加し、抹茶感について官能評価を行った。 [Example 1]
The refined products of aspartic acid and arginine were added to the matcha beverage prepared using the matcha powder so that the final concentration of the beverage was the concentration shown in Tables 1 and 2, and the matcha feeling was sensorially evaluated.
　具体的には、まず、秋冬番茶の抹茶２ｇを７０ｍＬのお湯（６０～９５℃）に懸濁させた抹茶飲料と、一番茶の抹茶２ｇを７０ｍＬのお湯（６０～９５℃）に懸濁させた抹茶飲料を、それぞれ調製した。秋冬番茶の抹茶飲料のアスパラギン酸の濃度は４０．８ｐｐｍ、アルギニンの濃度は１１．５ｐｐｍであった。一番茶の抹茶飲料のアスパラギン酸の濃度は８６．５ｐｐｍ、アルギニンの濃度は７２．７ｐｐｍであった。これらに、アスパラギン酸とアルギニンをそれぞれ表１及び２に示す濃度となるように添加した。 Specifically, first, a matcha beverage in which 2 g of autumn / winter bancha matcha is suspended in 70 mL of hot water (60 to 95 ° C) and 2 g of first tea matcha are suspended in 70 mL of hot water (60 to 95 ° C). Matcha beverages were prepared respectively. The concentration of aspartic acid in the matcha beverage of autumn / winter bancha was 40.8 ppm, and the concentration of arginine was 11.5 ppm. The concentration of aspartic acid in the matcha beverage of Ichibancha was 86.5 ppm, and the concentration of arginine was 72.7 ppm. To these, aspartic acid and arginine were added so as to have the concentrations shown in Tables 1 and 2, respectively.
　調製された各抹茶飲料に対して、抹茶感について官能評価を行った。官能評価は、トレーニングされた専門パネル５人が行い、０～１０点の１１段階（０が最も弱く、１０が最も高い）でスコア付けをし、各パネルのスコアの平均値をそれぞれの飲料のスコアとした。当該スコアは、０点が全く抹茶感を感じないレベル、３点は秋冬番茶の抹茶飲料と同等の旨みと苦渋みの抹茶感のレベル、４点は一番茶の抹茶飲料と同等の旨みと苦渋みの抹茶感のレベル、１０点は最も強く抹茶感が感じられるレベルとした。なお、抹茶飲料としては異臭や異風味を感じた場合には、抹茶感とはみなさなかった。 For each of the prepared matcha beverages, a sensory evaluation was performed on the matcha feeling. The sensory evaluation is performed by 5 trained specialized panels, and scores are given on an 11-point scale (0 is the weakest and 10 is the highest) from 0 to 10, and the average value of the scores of each panel is used for each beverage. It was a score. As for the score, 0 points are the level at which you do not feel the matcha feeling at all, 3 points are the level of matcha feeling and bitterness equivalent to the autumn / winter bancha matcha drink, and 4 points are the same taste and bitterness as the first tea matcha drink. The level of matcha feeling was set to 10 points, which is the level at which the feeling of matcha is most strongly felt. When a matcha beverage had a strange odor or flavor, it was not considered to be a matcha drink.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　官能評価の結果を、各飲料のＡｒｇ／Ａｓｐ比と共に表１及び２と図１及び２に、それぞれ示す。秋冬番茶の抹茶飲料では、Ａｒｇ／Ａｓｐ比が０．５～２．０の範囲内の抹茶飲料において、適度な苦渋みがあり、旨みが付与され、青葉の香り立ちが良くなり、Ａｒｇ／Ａｓｐ比を調整する前の抹茶飲料よりも抹茶感が強くなった。一番茶の抹茶飲料では、Ａｒｇ／Ａｓｐ比が０．９～２．０の範囲内の抹茶飲料において、旨みが引き出され、適度な苦渋みが付与され、Ａｒｇ／Ａｓｐ比を調整する前の抹茶飲料よりも抹茶感を強く感じるようになった。 The results of the sensory evaluation are shown in Tables 1 and 2 and FIGS. 1 and 2, respectively, together with the Arg / Asp ratio of each beverage. In the matcha beverages of autumn / winter bancha, the matcha beverages having an Arg / Asp ratio in the range of 0.5 to 2.0 have moderate bitterness, umami, and the aroma of green leaves is improved, and Arg / Asp. The matcha feeling became stronger than that of the matcha beverage before adjusting the ratio. In the matcha beverage of Ichibancha, the matcha beverage with an Arg / Asp ratio in the range of 0.9 to 2.0 brings out the umami and gives an appropriate bitterness, and the matcha before adjusting the Arg / Asp ratio. I feel more matcha than beverages.
［実施例２］
　表３に示す組成の抹茶オレ飲料用粉末組成物を、秋冬番茶の抹茶と一番茶の抹茶を用いてそれぞれ調製した。表中、クリーミングパウダーは、市販品（商品名：〈マリーム〉、味の素ＡＧＦ（株）製）を用いた。 [Example 2]
The powder composition for matcha ole beverage having the composition shown in Table 3 was prepared using matcha of autumn / winter bancha and matcha of Ichibancha, respectively. In the table, as the creaming powder, a commercially available product (trade name: <Marime>, manufactured by Ajinomoto AGF Co., Ltd.) was used.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　調製したそれぞれの抹茶オレ飲料用粉末組成物について、組成物１０ｇを１８０ｍＬのお湯（６０～９５℃）に懸濁させた抹茶オレ飲料を製造した。秋冬番茶の抹茶オレ飲料のアスパラギン酸の濃度は６．１ｐｐｍ、アルギニンの濃度は１．７ｐｐｍであった。一番茶の抹茶オレ飲料のアスパラギン酸の濃度は１３．０ｐｐｍ、アルギニンの濃度は１０．９ｐｐｍであった。これらに、アスパラギン酸とアルギニンをそれぞれ表４及び５に示す濃度となるように添加した。調製された各抹茶飲料に対して、実施例１と同様にして、抹茶感について官能評価を行った。 For each of the prepared powder compositions for matcha ole beverage, 10 g of the composition was suspended in 180 mL of hot water (60 to 95 ° C.) to produce a matcha ole beverage. The concentration of aspartic acid in the matcha ole drink of autumn / winter bancha was 6.1 ppm, and the concentration of arginine was 1.7 ppm. The concentration of aspartic acid in the matcha ole beverage of Ichibancha was 13.0 ppm, and the concentration of arginine was 10.9 ppm. To these, aspartic acid and arginine were added to the concentrations shown in Tables 4 and 5, respectively. For each of the prepared matcha beverages, a sensory evaluation was performed on the matcha sensation in the same manner as in Example 1.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　官能評価の結果を、各飲料のＡｒｇ／Ａｓｐ比と共に表４及び５と図３及び４に、それぞれ示す。秋冬番茶の抹茶飲料では、Ａｒｇ／Ａｓｐ比が０．５以上の範囲内の抹茶飲料において、適度な苦渋みがあり、旨みが付与され、青葉の香り立ちが良くなり、Ａｒｇ／Ａｓｐ比を調整する前の抹茶飲料よりも抹茶感が強くなった。一番茶の抹茶飲料では、Ａｒｇ／Ａｓｐ比が０．９～４．０の範囲内の抹茶飲料において、旨みが引き出され、適度な苦渋みが付与され、Ａｒｇ／Ａｓｐ比を調整する前の抹茶飲料よりも抹茶感を強く感じるようになった。 The results of the sensory evaluation are shown in Tables 4 and 5 and FIGS. 3 and 4, respectively, together with the Arg / Asp ratio of each beverage. In the matcha beverage of autumn / winter bancha, the matcha beverage in the range of Arg / Asp ratio of 0.5 or more has moderate bitterness, umami is imparted, the aroma of green leaves is improved, and the Arg / Asp ratio is adjusted. The matcha feeling became stronger than that of the matcha drink before. In the matcha beverage of Ichibancha, the matcha beverage with an Arg / Asp ratio in the range of 0.9 to 4.0 brings out the umami, gives an appropriate bitterness, and is the matcha before adjusting the Arg / Asp ratio. I feel more matcha than beverages.
［実施例３］
　Ａｒｇ／Ａｓｐ比を調整することによる抹茶感改善効果に対する油脂の影響を調べた。具体的には、まず、秋冬番茶の抹茶４，４４０ｐｐｍ、砂糖５０，０００ｐｐｍである抹茶飲料（Ａｒｇ／Ａｓｐ比は０．３）と、この抹茶飲料にアルギニン濃度８ｐｐｍを添加してＡｒｇ／Ａｓｐ比を１．６に調整した抹茶飲料を調製した。それぞれの抹茶飲料に、パーム核油を飲料の最終濃度が表６の濃度となるように添加し、実施例１と同様にして、抹茶感について官能評価を行った。 [Example 3]
The effect of fats and oils on the matcha sensation improving effect by adjusting the Arg / Asp ratio was investigated. Specifically, first, a matcha beverage (Arg / Asp ratio of 0.3) containing 4,440 ppm of matcha and 50,000 ppm of sugar in autumn / winter bancha, and an arginine concentration of 8 ppm added to the matcha beverage to have an Arg / Asp ratio. Was adjusted to 1.6 to prepare a matcha beverage. Palm kernel oil was added to each matcha beverage so that the final concentration of the beverage was the concentration shown in Table 6, and the matcha sensation was sensorially evaluated in the same manner as in Example 1.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　この結果、油脂の添加量依存的に抹茶感は低下したが、油脂添加量が１２，０００ｐｐｍ以下の抹茶飲料では、油脂を添加した場合でも、Ａｒｇ／Ａｓｐ比を調整することによる抹茶感の改善効果は得られることがわかった。油脂添加量が１４，０００ｐｐｍの場合、油脂が多く抹茶の風味がマスキングされてしまい、Ａｒｇ／Ａｓｐ比を調整することによる抹茶感改善効果はみられなかった。 As a result, the matcha sensation decreased depending on the amount of fat and oil added, but in the matcha beverage with the amount of fat and oil added of 12,000 ppm or less, the matcha sensation was improved by adjusting the Arg / Asp ratio even when the fat and oil was added. It turned out that the effect was obtained. When the amount of fat and oil added was 14,000 ppm, the flavor of matcha was masked due to the large amount of fat and oil, and the effect of improving the matcha feeling by adjusting the Arg / Asp ratio was not observed.
　次いで、Ａｒｇ／Ａｓｐ比が０．３の抹茶飲料とＡｒｇ／Ａｓｐ比が１．６の抹茶飲料に対して、パーム核油を飲料濃度が３，５００ｐｐｍ又は９，０００ｐｐｍとなるように添加し、さらに塩化ナトリウムを飲料のナトリウム濃度が表７及び８の濃度となるように添加し、実施例１と同様にして、抹茶感について官能評価を行った。評価結果を表７及び８に示す。 Next, palm kernel oil was added to the matcha beverage having an Arg / Asp ratio of 0.3 and the matcha beverage having an Arg / Asp ratio of 1.6 so that the beverage concentration was 3,500 ppm or 9,000 ppm. Further, sodium chloride was added so that the sodium concentration of the beverage was the concentration shown in Tables 7 and 8, and the matcha sensation was sensorially evaluated in the same manner as in Example 1. The evaluation results are shown in Tables 7 and 8.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　この結果、Ａｒｇ／Ａｓｐ比が０．３の抹茶飲料では、いずれの油脂含有量であっても、ナトリウムの抹茶感への影響は観察されなかった。これに対して、Ａｒｇ／Ａｓｐ比が１．６の抹茶飲料では、いずれの油脂含有量であっても、ナトリウム添加により、Ａｒｇ／Ａｓｐ比を調整することによる抹茶感の改善効果がより強く発揮された。ただし、ナトリウム濃度が２００ｐｐｍを超えると、塩味が強くなり、抹茶飲料としての嗜好性は低下する傾向にあった。なお、塩化ナトリウムに代えてクエン酸三ナトリウムを用いた場合でも、塩化ナトリウムと同様に、油脂含有抹茶飲料におけるＡｒｇ／Ａｓｐ比の調整による抹茶感改善効果の増強が確認された。 As a result, in the matcha beverage having an Arg / Asp ratio of 0.3, no effect of sodium on the matcha feeling was observed regardless of the fat content. On the other hand, in the matcha beverage having an Arg / Asp ratio of 1.6, the effect of improving the matcha feeling by adjusting the Arg / Asp ratio by adding sodium is more strongly exhibited regardless of the fat content. Was done. However, when the sodium concentration exceeds 200 ppm, the salty taste becomes stronger and the palatability as a matcha beverage tends to decrease. Even when trisodium citrate was used instead of sodium chloride, it was confirmed that the effect of improving the matcha sensation was enhanced by adjusting the Arg / Asp ratio in the fat-containing matcha beverage, as in the case of sodium chloride.
　さらに、Ａｒｇ／Ａｓｐ比が０．３の抹茶飲料とＡｒｇ／Ａｓｐ比が１．６の抹茶飲料に対して、油脂として、パーム核油に代えて、脱脂粉乳、クリーミングパウダー（商品名：〈マリーム〉、味の素ＡＧＦ（株）製））、牛乳、豆乳、無調整豆乳、及びアーモンドミルクを用いた抹茶飲料を製造した。脱脂粉乳等の添加量は、飲料の油脂含有量が３，５００ｐｐｍとなる量とした。得られた各抹茶飲料について、実施例１と同様にして、抹茶感について官能評価を行った。 Furthermore, for matcha beverages with an Arg / Asp ratio of 0.3 and matcha beverages with an Arg / Asp ratio of 1.6, skim milk powder and creaming powder (trade name: <Malime] are used instead of palm kernel oil. >, Ajinomoto AGF Co., Ltd.)), milk, soymilk, unadjusted soymilk, and almond milk were used to produce matcha beverages. The amount of skim milk powder added was such that the fat content of the beverage was 3,500 ppm. Each of the obtained matcha beverages was subjected to a sensory evaluation of the matcha sensation in the same manner as in Example 1.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　官能評価の評価結果を９及び１０に示す。各種の油脂を添加することにより、Ａｒｇ／Ａｓｐ比を調整することによる抹茶感の改善効果がより強く発揮された。 The evaluation results of the sensory evaluation are shown in 9 and 10. By adding various fats and oils, the effect of improving the matcha sensation by adjusting the Arg / Asp ratio was more strongly exhibited.
［実施例３］
　Ａｒｇ／Ａｓｐ比が異なる、クリーミングパウダーを含有する抹茶オレ飲料２種類（飲料Ｐ及びＱ）について、６０名の消費者により、官能評価を行った。飲料Ｐは、アルギニン２．９ｐｐｍ、アスパラギン酸７．０ｐｐｍ、Ａｒｇ／Ａｓｐ比が０．４１であり、飲料Ｑは、アルギニン６．１ｐｐｍ、アスパラギン酸６．９ｐｐｍ、Ａｒｇ／Ａｓｐ比が０．８８であった。 [Example 3]
Two types of matcha ole beverages (beverages P and Q) containing creaming powder with different Arg / Asp ratios were subjected to sensory evaluation by 60 consumers. Beverage P has arginine 2.9 ppm, aspartic acid 7.0 ppm and an Arg / Asp ratio of 0.41, and beverage Q has arginine 6.1 ppm, aspartic acid 6.9 ppm and an Arg / Asp ratio of 0.88. there were.
　官能評価は、全体的な味の濃さ、抹茶の味、苦味、渋味、後に残る渋み、後に残る抹茶風味について、嗜好性と強度について評価した。嗜好性評価は、９段階（１点は極めて嫌い、９点は最高に好き）で評価し、強度は５段階（－２点は非常に弱い若しくはない、又は非常に薄い、－１点はやや弱い又はやや薄い、０点は普通、１点はやや強い又はやや濃い、２点は非常に強い又は非常に濃い）で評価した。評価結果を図５に示す。この結果、飲料Ｑは、飲料Ｐよりも明らかに、抹茶の味、苦味、渋みが向上し、全体的な抹茶感が向上したと評価され、好まれた。 The sensory evaluation evaluated the taste and strength of the overall taste intensity, matcha taste, bitterness, astringency, astringency that remained, and matcha flavor that remained. The palatability is evaluated on a 9-point scale (1 point is extremely disliked, 9 points are the highest), and the intensity is 5 grades (-2 points are very weak or absent or very thin, -1 point is slightly Weak or slightly light, 0 points were normal, 1 point was slightly strong or slightly dark, and 2 points were very strong or very dark). The evaluation result is shown in FIG. As a result, Beverage Q was evaluated as having clearly improved taste, bitterness and astringency of Matcha and improved overall Matcha sensation as compared with Beverage P, and was preferred.

Claims (16)

  1. 　油脂を含有していない抹茶飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする、抹茶飲料の製造方法。 Adjust the content of at least one of aspartic acid and arginine so that the ratio (mass) of the content of arginine to the content of aspartic acid in matcha beverages that do not contain fats and oils is 0.5 to 2.0. A method for producing matcha beverages, which is characterized by arginine.
  2. 　油脂を含有している抹茶飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする、抹茶飲料の製造方法。 Adjusting the content of at least one of aspartic acid and arginine so that the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing fats and oils is 0.5 or more. A characteristic method for producing matcha beverages.
  3. 　飲料のナトリウム含有量を、１０～２００ｐｐｍに調整する、請求項２に記載の抹茶飲料の製造方法。 The method for producing a matcha beverage according to claim 2, wherein the sodium content of the beverage is adjusted to 10 to 200 ppm.
  4. 　飲料中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が、油脂を含有しない抹茶飲料の場合は０．５～２．０となるように、油脂を含有する抹茶飲料の場合は０．５以上となるように、アスパラギン酸とアルギニンの少なくとも一方の含有量を調整することを特徴とする、抹茶飲料の風味改善方法。 The ratio (mass) of the content of arginine to the content of aspartic acid in the beverage is 0.5 to 2.0 for matcha beverages that do not contain fats and oils, and 0.5 to 2.0 for matcha beverages that contain fats and oils. A method for improving the flavor of a matcha beverage, which comprises adjusting the content of at least one of aspartic acid and arginine so as to be 0.5 or more.
  5. 　油脂を含有しておらず、アスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であることを特徴とする、抹茶飲料。 A matcha beverage that does not contain fats and oils and is characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 to 2.0.
  6. 　油脂を含有しており、アスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であることを特徴とする、抹茶飲料。 A matcha beverage that contains fats and oils and is characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 or more.
  7. 　油脂含有量が、１４，０００ｐｐｍ未満である、請求項６に記載の抹茶飲料。 The matcha beverage according to claim 6, wherein the fat content is less than 14,000 ppm.
  8. 　前記油脂が、乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上に由来する脂肪分である、請求項６又は７に記載の抹茶飲料。 The matcha beverage according to claim 6 or 7, wherein the fat and oil is a fat content derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk.
  9. 　ナトリウム含有量が１０～２００ｐｐｍである、請求項６～８のいずれか一項に記載の抹茶飲料。 The matcha beverage according to any one of claims 6 to 8, which has a sodium content of 10 to 200 ppm.
  10. 　抹茶粉末を含有するインスタント抹茶飲料用組成物を液体と混合して調製される抹茶飲料である、請求項５～９のいずれか一項に記載の抹茶飲料。 The matcha beverage according to any one of claims 5 to 9, which is a matcha beverage prepared by mixing a composition for an instant matcha beverage containing matcha powder with a liquid.
  11. 　液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物の製造方法であって、
    　原料として、抹茶粉末と、アスパラギン酸及びアルギニンからなる群より選択される１種以上と、を用い、
    　乳、クリーミングパウダー、及び植物性ミルクを含有せず、
    　液体と混合して得られた抹茶飲料におけるアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であるインスタント抹茶飲料用組成物を製造することを特徴とする、インスタント抹茶飲料用組成物の製造方法。     A method for producing a composition for an instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
    As raw materials, matcha powder and one or more selected from the group consisting of aspartic acid and arginine are used.
    Contains no milk, creaming powder, and vegetable milk,
    It is characterized by producing a composition for an instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0. , A method for producing a composition for instant matcha beverages.
  12. 　液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物の製造方法であって、
    　原料として、抹茶粉末と、乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上と、アスパラギン酸及びアルギニンからなる群より選択される１種以上と、を用い、
    　液体と混合して得られた抹茶飲料におけるアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であるインスタント抹茶飲料用組成物を製造することを特徴とする、インスタント抹茶飲料用組成物の製造方法。     A method for producing a composition for an instant matcha beverage for preparing a matcha beverage by mixing with a liquid.
    As raw materials, matcha powder, one or more selected from the group consisting of milk, creaming powder, and vegetable milk, and one or more selected from the group consisting of aspartic acid and arginine are used.
    Instant matcha, which comprises producing a composition for an instant matcha beverage, wherein the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 or more. A method for producing a composition for beverages.
  13. 　液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物であって、
    　抹茶粉末を含有し、
    　乳、クリーミングパウダー、及び植物性ミルクを含有せず、
    　組成物中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５～２．０であることを特徴とする、インスタント抹茶飲料用組成物。     A composition for instant matcha beverages for preparing matcha beverages by mixing with liquids.
    Contains matcha powder,
    Contains no milk, creaming powder, and vegetable milk,
    A composition for an instant matcha beverage, wherein the ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 to 2.0.
  14. 　液体と混合して抹茶飲料を調製するためのインスタント抹茶飲料用組成物であって、
    　抹茶粉末と、
    　乳、クリーミングパウダー、及び植物性ミルクからなる群より選択される１種以上に由来する脂肪分と、を含有し、
    　組成物中のアスパラギン酸の含有量に対するアルギニンの含有量の比率（質量）が０．５以上であることを特徴とする、インスタント抹茶飲料用組成物。     A composition for instant matcha beverages for preparing matcha beverages by mixing with liquids.
    Matcha powder and
    Contains fats derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk.
    A composition for an instant matcha beverage, wherein the ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 or more.
  15. 　前記植物性ミルクが、豆類又はナッツのミルクである、請求項１４に記載のインスタント抹茶飲料用組成物。 The composition for an instant matcha beverage according to claim 14, wherein the vegetable milk is bean or nut milk.
  16. 　前記インスタント抹茶飲料用組成物を液体と混合して得られた抹茶飲料のナトリウム含有量が１０～２００ｐｐｍとなる量のナトリウムを含有する、請求項１４又は１５に記載のインスタント抹茶飲料用組成物。 The composition for instant matcha beverage according to claim 14 or 15, which contains sodium in an amount such that the sodium content of the matcha beverage obtained by mixing the composition for instant matcha beverage with a liquid is 10 to 200 ppm.
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0568479A (en) * 1991-09-12 1993-03-23 Hidekatsu Kawamoto Method for producing instant teas
JPH06141771A (en) * 1992-11-02 1994-05-24 Taeko Ikuta Readily absorbable calcium-enriched powdered green tea milk
JP2007044010A (en) * 2005-08-12 2007-02-22 Nogyo Kagaku Kenkyusho:Kk Method for cultivating tea tree
JP2011125297A (en) * 2009-12-21 2011-06-30 Ito En Ltd Method for inhibiting aggregation of tea leaf powder
JP2012110246A (en) * 2010-11-22 2012-06-14 Ogawa & Co Ltd Taste improver for milk-added tasty beverage
JP2014198039A (en) * 2013-03-14 2014-10-23 三井農林株式会社 Discoloration-resistant green tea and manufacturing method thereof
JP2015053925A (en) * 2013-09-13 2015-03-23 株式会社Adeka Additive for beverage in container

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0568479A (en) * 1991-09-12 1993-03-23 Hidekatsu Kawamoto Method for producing instant teas
JPH06141771A (en) * 1992-11-02 1994-05-24 Taeko Ikuta Readily absorbable calcium-enriched powdered green tea milk
JP2007044010A (en) * 2005-08-12 2007-02-22 Nogyo Kagaku Kenkyusho:Kk Method for cultivating tea tree
JP2011125297A (en) * 2009-12-21 2011-06-30 Ito En Ltd Method for inhibiting aggregation of tea leaf powder
JP2012110246A (en) * 2010-11-22 2012-06-14 Ogawa & Co Ltd Taste improver for milk-added tasty beverage
JP2014198039A (en) * 2013-03-14 2014-10-23 三井農林株式会社 Discoloration-resistant green tea and manufacturing method thereof
JP2015053925A (en) * 2013-09-13 2015-03-23 株式会社Adeka Additive for beverage in container

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