WO2021065717A1 - 青海苔香を有する固形組成物 - Google Patents
青海苔香を有する固形組成物 Download PDFInfo
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- WO2021065717A1 WO2021065717A1 PCT/JP2020/036271 JP2020036271W WO2021065717A1 WO 2021065717 A1 WO2021065717 A1 WO 2021065717A1 JP 2020036271 W JP2020036271 W JP 2020036271W WO 2021065717 A1 WO2021065717 A1 WO 2021065717A1
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- WIPO (PCT)
- Prior art keywords
- tea
- ionone
- solid composition
- present
- content
- Prior art date
Links
- 239000008247 solid mixture Substances 0.000 title claims abstract description 85
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract description 30
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 198
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 claims abstract description 140
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 claims abstract description 70
- 235000013616 tea Nutrition 0.000 claims description 99
- 229920001353 Dextrin Polymers 0.000 claims description 80
- 239000004375 Dextrin Substances 0.000 claims description 80
- 235000019425 dextrin Nutrition 0.000 claims description 80
- 229940092665 tea leaf extract Drugs 0.000 claims description 55
- 239000000203 mixture Substances 0.000 claims description 43
- 239000000843 powder Substances 0.000 claims description 29
- 235000013305 food Nutrition 0.000 claims description 28
- 125000003118 aryl group Chemical group 0.000 claims description 21
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 18
- MOQGCGNUWBPGTQ-UHFFFAOYSA-N 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde Chemical compound CC1=C(C=O)C(C)(C)CCC1 MOQGCGNUWBPGTQ-UHFFFAOYSA-N 0.000 claims description 14
- VHVMXWZXFBOANQ-UHFFFAOYSA-N 1-Penten-3-ol Chemical compound CCC(O)C=C VHVMXWZXFBOANQ-UHFFFAOYSA-N 0.000 claims description 13
- 125000004122 cyclic group Chemical group 0.000 claims description 11
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims description 9
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 9
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims description 9
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims description 9
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims description 9
- UZFLPKAIBPNNCA-UHFFFAOYSA-N alpha-ionone Natural products CC(=O)C=CC1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-UHFFFAOYSA-N 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 29
- 244000269722 Thea sinensis Species 0.000 description 98
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 34
- 239000000243 solution Substances 0.000 description 26
- 238000000034 method Methods 0.000 description 24
- 238000001256 steam distillation Methods 0.000 description 12
- 239000000284 extract Substances 0.000 description 11
- 235000009569 green tea Nutrition 0.000 description 11
- 239000002994 raw material Substances 0.000 description 11
- 238000004821 distillation Methods 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 238000004817 gas chromatography Methods 0.000 description 9
- 235000006468 Thea sinensis Nutrition 0.000 description 7
- 235000019225 fermented tea Nutrition 0.000 description 7
- 235000020344 instant tea Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- UZFLPKAIBPNNCA-FPLPWBNLSA-N α-ionone Chemical compound CC(=O)\C=C/C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-FPLPWBNLSA-N 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- 238000011088 calibration curve Methods 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 239000012159 carrier gas Substances 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000003507 refrigerant Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 3
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- -1 for example Polymers 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 238000005185 salting out Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 2
- 239000000538 analytical sample Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000003795 desorption Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 241000723438 Cercidiphyllum japonicum Species 0.000 description 1
- 241000037488 Coccoloba pubescens Species 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229930002839 ionone Natural products 0.000 description 1
- 150000002499 ionone derivatives Chemical class 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. 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
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L27/203—Alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a solid composition, and more specifically, to a solid composition that brings green laver scent.
- Tea beverages obtained by processing tea leaves are widely consumed not only in Japan but all over the world. Tea beverages are sold as packaged beverages that are sterilized and filled in containers such as PET bottles and cans, or are dried and powdered into powder form, which is then dissolved in water or hot water for drinking. It is sold as a thing. There are roughly two types of powdered tea that can be drunk using water or hot water. One is instant tea obtained by drying the extract of tea leaves, and the other is tea leaves. It is a powdered tea obtained by crushing it as it is.
- instant tea a technique for improving the flavor of tea has been disclosed so far.
- instant tea obtained by performing extraction operations from the same tea leaf raw material multiple times in the production of tea leaf extract (patented tea).
- Document 1) and instant tea Patent Document 2) in which the amount of caffeine is reduced by purifying the green tea extract using a mixed solution containing ethanol and water in a specific ratio are disclosed.
- instant tea using monosaccharides or disaccharides such as glucose and maltose is also disclosed for the purpose of suppressing deterioration of flavor with the passage of time.
- powdered tea for the purpose of improving dispersibility and solubility in water, for example, powdered tea obtained by dispersing crushed tea leaves in a plant extract and then spray-drying the dispersion (Patent Document 4). Also disclosed are powdered tea (Patent Document 5) mainly composed of crushed tea leaves obtained by crushing and atomizing in an aqueous solution.
- Japanese Unexamined Patent Publication No. 2013-226111 Japanese Unexamined Patent Publication No. 2009-721188 Japanese Unexamined Patent Publication No. 2013-153739 JP-A-2010-233559 Japanese Unexamined Patent Publication No. 2007-289115
- an object of the present invention is to provide a solid composition that gives a green laver scent when added to a medium such as water, and the scent is persistently perceived.
- the present inventors have conventionally known that dimethyl sulfide has the scent of green laver, but by allowing ⁇ -ionone to exist in combination with this, it seems to be a high-class tea. I found that the green laver scent feels better. Then, the present inventors have found that by adjusting the content ratio of dimethyl sulfide and ⁇ -ionone so as to be within a specific range, the green laver scent that seems to be a high-grade tea can be continuously felt. Based on these findings, the present inventors have completed the present invention.
- the present invention is not limited to this, but relates to the following.
- the composition according to (1) which is a powder composition.
- the composition according to (1) or (2) which contains two or more kinds of dextrins.
- the composition according to (3) which contains a linear dextrin and a cyclic dextrin.
- composition according to any one of (1) to (5) which contains a tea leaf extract.
- a food or drink containing the composition according to any one of (1) to (7). (9) The food or drink according to (8), which is a beverage. (10) The food or drink according to (9), which is a tea beverage.
- the present invention it is possible to provide a solid composition that gives a green laver scent when added to a medium such as water, and the scent is persistently felt.
- the solid composition of the present invention can be made into a tea beverage using water or hot water, and can bring about a green laver scent like high-grade tea when drinking the tea beverage. Since the solid composition of the present invention is extremely lightweight with respect to tea beverages, it is extremely convenient during transportation.
- the solid composition of the present invention can also be used as a raw material for foods.
- the number and types of tea-flavored foods have been increasing in recent years.
- Using the solid composition of the present invention for example, cakes, castella, candies, cookies, jellies, puddings, chocolates and other confectioneries can be imparted with a green laver scent that is typical of high-grade tea.
- ppm ppb
- % by weight used in the present specification mean ppm, ppb, and% by weight of weight / weight (w / w), respectively.
- One aspect of the present invention is a solid composition containing dimethyl sulfide and ⁇ -ionone, and the weight ratio of the ⁇ -ionone content to the dimethyl sulfide content is 0.003 to 3.
- the green laver scent is exhibited from the solid composition, and the scent can be continuously felt.
- the "green laver scent” in the present specification means a scent in which a faint fragrance, sweetness, and a shore-like scent are mixed.
- the solid composition of the present invention can contain a tea leaf extract.
- tea leaf extract as used herein means a component extracted from tea leaves.
- leaves obtained from plants of the genus Camellia of Theaceae (Camellia sinensis (L) O. Kuntze, etc.) can be used as the tea leaves.
- the tea leaves used in the present invention can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method.
- non-fermented tea examples include green tea such as crude tea, sencha, gyokuro, kabusecha, tencha, sayha, roasted green tea, potted tea, kukicha, bar tea, and mecha.
- examples of the semi-fermented tea include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea.
- Examples of fermented tea include black teas such as Darjeeling, Assam, and Sri Lanka. In the present invention, only one type of tea leaf may be used alone, or a plurality of types of tea leaves may be blended and used.
- the tea leaf is not particularly limited as long as it is a site where an aromatic component can be extracted, and leaves, stems and the like can be appropriately used, and the form thereof is not limited to a large leaf or powder.
- a tea leaf extract of green tea is preferably used, and a tea leaf extract of sencha is more preferably used.
- the content of the tea leaf extract in the solid composition of the present invention is not particularly limited, but is, for example, 30 to 90% by weight, preferably 35 to 80% by weight, and more preferably 40 to 70% by weight. When the content of the tea leaf extract is within the above range, the flavor derived from the tea leaves can be sufficiently felt.
- the solid composition of the present invention contains dimethyl sulfide and ⁇ -ionone.
- Dimethylsulfide is an organic sulfur compound represented by the composition formula (CH 3) 2 S, also known as fragrance ingredient of seaweed.
- ⁇ -ionone is one of three isomers having different double bond positions in ionone, which is a kind of terpenoid, and has a violet flower-like scent and a cedar oil-like scent. It has been known.
- the weight ratio of ⁇ -ionone content to dimethyl sulfide content is 0.003 to 3.
- dimethyl sulfide is known to be an aromatic component that exhibits the scent of seaweed, but with dimethyl sulfide alone, only the fragrant scent of green laver that can be felt in the top note is emphasized, and it is of high quality like gyokuro. It is difficult to achieve the green laver aroma that is felt in tea beverages.
- the weight ratio of the ⁇ -ionone content to the dimethyl sulfide content in the solid composition of the present invention is preferably 0.005 or more, 0.01 or more, 0.015 or more, 0.02 or more, 0.025 or more, 0. It is 0.03 or more, 0.035 or more, 0.04 or more, 0.045 or more, or 0.050 or more.
- the weight ratio of the ⁇ -ionone content to the dimethyl sulfide content in the solid composition of the present invention is preferably 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.8 or less. , 0.6 or less, 0.5 or less, 0.45 or less, or 0.4 or less.
- the weight ratio of the ⁇ -ionone content to the dimethyl sulfide content in the solid composition of the present invention is preferably 0.005 to 2, more preferably 0.015 to 1, still more preferably 0.02. ⁇ 0.5.
- the content of dimethyl sulfide in the solid composition of the present invention is not particularly limited, but is, for example, 0.001 ppm or more, preferably 0.002 ppm or more, 0.005 ppm or more, 0.01 ppm or more, 0.012 ppm or more, 0. It is .015 ppm or more, or 0.02 ppm or more.
- the upper limit of the content of dimethyl sulfide in the solid composition is not particularly limited.
- the content is, for example, 20,000 ppm or less, preferably 10,000 ppm or less, 5,000 ppm or less, 1,000 ppm or less, 500 ppm or less, 200 ppm or less, or 150 ppm or less.
- the content of dimethyl sulfide in the solid composition of the present invention is typically 0.001 ppm to 10000 ppm, preferably 0.005 ppm to 500 ppm, more preferably 0.012 ppm to 200 ppm, still more preferably 0.02 ppm to 150 ppm. Is.
- the content of ⁇ -ionone in the solid composition of the present invention is not particularly limited, but is, for example, 0.001 ppm or more, preferably 0.002 ppm or more, 0.003 ppm or more, 0.004 ppm or more, 0.005 ppm. Or more, or 0.006 ppm or more.
- the presence of ⁇ -ionone with dimethyl sulfide in a content within the above range allows the solid composition of the present invention to exhibit a better balanced green laver aroma.
- the upper limit of the ⁇ -ionone content in the solid composition is not particularly limited.
- the content is, for example, 10000 ppm or less, preferably 5000 ppm or less, 1000 ppm or less, 500 ppm or less, 200 ppm or less, or 100 ppm or less.
- the content of ⁇ -ionone in the solid composition of the present invention is typically 0.001 ppm to 10000 ppm, preferably 0.002 ppm to 500 ppm, more preferably 0.005 ppm to 200 ppm, still more preferably 0.006 ppm to. It is 100 ppm.
- the content of dimethyl sulfide and ⁇ -ionone in the solid composition can be measured by using gas chromatography (GC). Further, as the analyzer, a flash GC nose HERACLES II (Alpha Moss Japan) can be mentioned. Specifically, a solution prepared by dissolving the solid composition of the present invention in water can be used to measure the content of various aromatic components under the following conditions.
- the solid composition of the present invention can contain dextrin.
- Dextrin is a general term for carbohydrates obtained by hydrolysis of starch or glycogen.
- dextrin can be used as an excipient for forming a solid composition.
- the type of dextrin used in the solid composition of the present invention is not particularly limited, but may be 1 or more, 2 or more, 3 or more, or 4 or more, preferably 2 or more, more preferably. Is 3 or more types.
- the content of dextrin in the solid composition of the present invention is not particularly limited, but the total content of dextrin is, for example, 10 to 70% by weight, preferably 20 to 65% by weight, and more preferably 30 to 60% by weight. ..
- the dextrin in the present invention a commercially available product can be used.
- the content of dextrin in the solid composition can be measured by performing sugar analysis using a method known to those skilled in the art.
- the dextrin used in the present invention is not particularly limited, and examples thereof include linear dextrin, cyclic dextrin, and spiral dextrin.
- linear dextrin as used herein means a dextrin in which glucose is linearly or chain-bonded while having a branched chain to form a ring structure and a spiral structure. ..
- cyclic dextrin means a dextrin in which glucose binds to form a ring structure and does not form a helical structure.
- spiral dextrin means a dextrin to which glucose is bound to form a helical structure.
- the solid composition of the present invention preferably contains a linear dextrin and a cyclic dextrin.
- the chain dextrin is not particularly limited, and for example, a linear dextrin having a DE (dextrose equivalent) of 1 to 25, a linear dextrin having a weight average molecular weight of 500 to 160,000, or the like can be used. Further, in the present invention, not only one type of linear dextrin but also two or more types can be used in combination. A preferred embodiment in the present invention is the use of two types of linear dextrins. When two types of linear dextrins are used, for example, a combination of a linear dextrin of DE2 to 5 and a linear dextrin of DE16 to 20 or a straight chain having a weight average molecular weight of 90,000 to 140,000. A combination of a dextrin and a linear dextrin having a weight average molecular weight of 600 to 1,200 can be used.
- DE dextrin having a DE (dextrose equivalent) of 1 to 25
- the content of linear dextrin in the solid composition of the present invention is, for example, 0 to 65% by weight, preferably 10 to 60% by weight, and more preferably 15 to 55% by weight.
- the content of the DE2-5 linear dextrin in the solid composition of the present invention is determined. For example, it is 0 to 60% by weight, preferably 5 to 50% by weight, more preferably 10 to 45% by weight, and the content of the linear dextrin of DE16 to 20 is, for example, 0 to 60% by weight, preferably 5 to 5% by weight.
- the content ratio (weight ratio) of the linear dextrin of DE2 to 5 and the linear dextrin of DE16 to 20 is, for example, 4: 0.5 to 0.5: 5, preferably 3: 1 to 1: 1. 5, more preferably 2: 1 to 1: 4.
- the solid composition of the present invention is used.
- the content of the linear dextrin having a weight average molecular weight of 90,000 to 140,000 is, for example, 0 to 65% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight, and has a weight average molecular weight.
- the content of the linear dextrin of 600 to 1,200 is, for example, 5 to 60% by weight, preferably 5 to 50% by weight, and more preferably 10 to 45% by weight.
- the content ratio (weight ratio) of the linear dextrin having a weight average molecular weight of 90,000 to 140,000 and the linear dextrin having a weight average molecular weight of 600 to 1,200 is, for example, 5: 1 to 1: 3. It is preferably 3: 1 to 1: 2, and more preferably 2: 1 to 1: 1.
- cyclodextrin for example, cyclodextrin can be used.
- any of ⁇ -cyclodextrin, ⁇ -cyclodextrin, and ⁇ -cyclodextrin can be used, but ⁇ -cyclodextrin is preferably used.
- the weight average molecular weight of the cyclic dextrin used in the present invention is not particularly limited, but is, for example, 700 to 1,300, preferably 800 to 1,200, and more preferably 900 to 1,100.
- the content of cyclic dextrin in the solid composition of the present invention is, for example, 0.5 to 15% by weight, preferably 1 to 12% by weight, and more preferably 3 to 10% by weight.
- the content ratio (weight ratio) of the linear dextrin to the cyclic dextrin is, for example, 20: 1 to 2: 1, preferably 15: 1 to 3: 1. It is preferably 12: 1 to 5: 1.
- the solid composition of the present invention may contain a spiral dextrin.
- the DE of the spiral dextrin used in the present invention is not particularly limited, but is, for example, less than 7, preferably less than 6, and more preferably less than 5.
- the spiral dextrin for example, cluster dextrin (Ezaki Glico) can be used.
- the content of the spiral dextrin in the solid composition of the present invention is, for example, 0 to 45% by weight, preferably 5 to 30% by weight, and more preferably 10 to 20% by weight.
- the content ratio (weight ratio) of the linear dextrin to the spiral dextrin is, for example, 1: 3 to 3: 1, preferably 1: 2 to 2: 1, more preferably. It is 1: 1.5 to 1.5: 1.
- the solid composition of the present invention is derived from ⁇ -ionone, ⁇ -cyclocitral, (z) -3-hexenol, 1-pentene-3-ol, hexanal and nerolidol in addition to the above-mentioned dimethyl sulfide and ⁇ -ionone. It is possible to further contain one or more aromatic components selected from the group. By incorporating these aromatic components into the solid composition of the present invention, a more well-balanced green laver scent can be exhibited.
- the content of ⁇ -ionone in the solid composition of the present invention is, for example, 10,000 ppb or less, preferably 5,000 ppb or less, and more preferably 2,000 ppb or less.
- the content of ⁇ -cyclocitral in the solid composition of the present invention is, for example, 10,000 ppb or less, preferably 5,000 ppb or less, and more preferably 2,000 ppb or less.
- the content of (z) -3-hexenol in the solid composition of the present invention is, for example, 1 to 20,000 ppb, preferably 2 to 15,000 ppb, and more preferably 3 to 10,000 ppb.
- the content of 1-pentene-3-ol in the solid composition of the present invention is, for example, 10 to 10,000 ppb, preferably 15 to 8,000 ppb, and more preferably 20 to 7,000 ppb.
- the content of hexanal in the solid composition of the present invention is, for example, 1 to 10,000 ppb, preferably 2 to 5,000 ppb, and more preferably 5 to 2,000 ppb.
- the content of nerolidol in the solid composition of the present invention is, for example, 1 to 10,000 ppb, preferably 2 to 5,000 ppb, and more preferably 5 to 2,000 ppb.
- the content of ⁇ -ionone, ⁇ -cyclocitral, (z) -3-hexenol, 1-penten-3-ol, hexanal and nerolidol in the solid composition is determined by gas chromatography-mass spectrometry (GC). / MS) can be used for measurement. Specifically, the content of various aromatic components can be measured under the following conditions.
- a purified product or a crude product may be used for dimethyl sulfide and ⁇ -ionone, respectively, or an extract containing dimethyl sulfide and ⁇ -ionone may be used.
- an extract containing dimethyl sulfide and ⁇ -ionone a naturally derived extract can be used, and both a plant extract and an animal extract can be used.
- it is preferable to use a plant extract and it is more preferable to use a tea leaf extract among plants.
- the tea leaf extract containing dimethyl sulfide and ⁇ -ionone is preferably a tea leaf extract of a type different from the tea leaf extract described above. That is, when the tea leaf extract described above is used as the first tea leaf extract, the tea leaf extract containing dimethyl sulfide and ⁇ -ionone can be used as a second tea leaf extract different from the above.
- dimethyl sulfide and ⁇ -ionone may be derived from the first tea leaf extract.
- the contents of dimethyl sulfide and ⁇ -ionone mean that they are the amounts contained in the solid composition of the present invention regardless of their origin.
- Non-fermented tea is preferably used as the raw material in the tea leaf extract containing dimethyl sulfide and ⁇ -ionone, and specifically, crude tea, sencha, gyokuro, kabusecha, tencha, sayha, roasted tea and the like. Green tea is exemplified.
- the tea leaf extract containing dimethyl sulfide and ⁇ -ionone may be extracted from only one type of tea leaf, or may be extracted by blending a plurality of types of tea leaves.
- the tea leaf extract containing dimethyl sulfide and ⁇ -ionone is preferably a tea leaf extract of green tea, and more preferably tea leaves covered and cultivated by shading sunlight before plucking Kabusecha, Gyokuro, Tencha and the like. Is an extract of.
- tea leaf extract of green tea By using an extract of tea leaves that have been covered and cultivated in the shade of sunlight before plucking Kabusecha, Gyokuro, Tencha, etc., it is possible to contain aromatic components other than dimethyl sulfide and ⁇ -ionone derived from the tea leaves. It is possible to impart a better flavor, which is typical of high-grade tea, to the solid composition.
- a tea leaf extract containing dimethyl sulfide and ⁇ -ionone When a tea leaf extract containing dimethyl sulfide and ⁇ -ionone is used, its content is not particularly limited, and the content of dimethyl sulfide or ⁇ -ionone in the solid composition of the present invention is within the range shown above. Can be adjusted to.
- the solid composition of the present invention contains additives used in ordinary foods and drinks, such as antioxidants, preservatives, pH adjusters, sweeteners, nutritional enhancers, and thickeners. Stabilizers, emulsifiers, dietary fibers, quality stabilizers and the like can be added as long as the effects of the present invention are not impaired.
- the solid composition of the present invention is not particularly limited, but is preferably in the form of a powder, that is, a powder composition.
- the powder composition may be in the form of a powder, and granules are also included therein.
- the particle size of the powder composition is not particularly limited, but is, for example, 0.1 to 500 ⁇ m, preferably 1 to 300 ⁇ m, and more preferably 10 to 200 ⁇ m.
- the solid composition of the present invention can be contained in foods and drinks (beverages and foods). That is, in the present invention, it is possible to provide foods and drinks containing the above-mentioned solid composition.
- the solid composition of the present invention is preferably contained in a liquid to make a beverage, and most preferably dissolved in water or hot water and drunk as a tea beverage. From this point, the solid composition of the present invention can be provided as instant tea.
- instant tea as used herein means a powdered beverage processed into a powder by drying a solution using an extract of tea leaves as a raw material. Tea beverages include non-fermented tea (green tea, etc.), semi-fermented tea (oolong tea, etc.), and fermented tea (black tea, etc.).
- Non-fermented tea green tea
- Unfermented tea such as Ureshino tea, Aoyagi tea, various Chinese teas, etc.
- Semi-fermented tea such as packaged tea, Tetsukannon tea, oolong tea
- Black tea Awaban tea
- Puar Examples of teas such as fermented tea such as black tea can be mentioned.
- the tea beverage in which the solid composition of the present invention is utilized is preferably green tea. That is, the solid composition of the present invention can be provided as instant green tea.
- the solid composition of the present invention When the solid composition of the present invention is contained in a liquid such as water or hot water, its content in the solution is not particularly limited, but is, for example, 0.01 to 20% by weight, preferably 0.05 to 10% by weight. More preferably, it is 0.1 to 5.0% by weight.
- the content of the solid composition in the solution is such that the content of dimethyl sulfide in the solution is, for example, 1 to 2500 ppb, preferably 5 to 2000 ppb, more preferably 10 to 1000 ppb, still more preferably 100 to 500 ppb, or.
- the content of ⁇ -ionone in the solution may be adjusted to be, for example, 0.05 to 100 ppb, preferably 0.2 to 80 ppb, more preferably 0.4 to 60 ppb, and even more preferably 4 to 40 ppb. ..
- the solid composition of the present invention can also be added to foods.
- foods include, for example, cakes, castella, candies, cookies, jellies, puddings, chocolates, etc. as confectioneries, ice cream, popsicles, sherbets, etc. It can also be used for bread and dairy products.
- the amount of the solid composition added can be appropriately set according to the type of food and the like.
- the amount of the solid composition added can be appropriately set according to the type of food and the like.
- the solid composition of the present invention has, for example, a content of 0.01 to 20% by weight, preferably 0.05 to 10% by weight, more preferably 0.1 to 5.0% by weight, still more preferably. Can be added to foods in an amount of 0.5 to 5.0% by weight.
- the amount of the solid composition of the present invention added to the food can be set by using the content of dimethyl sulfide and / or ⁇ -ionone as an index.
- the solid composition of the present invention is added to a food so that the content of dimethyl sulfide in the food is 1 to 2500 ppb, preferably 5 to 2000 ppb, more preferably 10 to 1000 ppb, still more preferably 100 to 500 ppb. be able to.
- the solid of the present invention has a ⁇ -ionone content of 0.05 to 100 ppb, preferably 0.2 to 80 ppb, more preferably 0.4 to 60 ppb, and even more preferably 4 to 40 ppb.
- the composition can be added to the food.
- the solid composition of the present invention prepares a solution containing (A) tea leaf extract, dimethyl sulfide and ⁇ -ionone, and the weight ratio of ⁇ -ionone content to dimethyl sulfide content is 0.003 to 3. It can be produced through the steps and (B) the step of drying the obtained solution.
- the solution may contain the above-mentioned various components such as dextrin.
- the blending amount of any of the components can be appropriately set as long as the effects of the present invention are not impaired, and the order in which the various components are blended is not particularly limited. Further, water may be used as the solvent of the solution, or the tea leaf extract may be used as it is.
- the solution can be dried by a method conventionally known to those skilled in the art.
- methods such as spray drying, freeze drying, hot air drying, and vacuum drying can be mentioned, but in the present invention, spray drying is preferably used.
- the conditions such as temperature and time in spray drying are not particularly limited and can be adjusted as appropriate.
- a step of concentrating the solution obtained in the step (A), a step of sterilizing the solution obtained in the step (A), and the like are included. be able to. Both steps can be performed using methods conventionally known to those skilled in the art.
- a tea leaf extract (second tea leaf extract) containing both of these components may be used as described above.
- the solution in the above step (A) can be prepared by mixing the first tea leaf extract and the second tea leaf extract.
- the tea leaf extract containing dimethyl sulfide and ⁇ -ionone (second tea leaf extract) can be produced through a step of distilling the tea leaves.
- the tea leaves used as a raw material in the second tea leaf extract are as described above, and in the present invention, tea leaves that are covered and cultivated by shading sunlight before plucking such as Kabusecha, Gyokuro, and Tencha are preferably used as raw materials. Can be done.
- a steam distillation method is typically used as a method for distilling tea leaves to obtain a tea leaf extract containing dimethyl sulfide and ⁇ -ionone (second tea leaf extract).
- the steam distillation method is a method in which steam is passed through a raw material (tea leaves) and the aromatic components distilled out with the steam are cooled and condensed.
- the steam distillation method methods such as atmospheric steam distillation, reduced pressure steam distillation, and gas-liquid multi-stage countercurrent contact distillation (spinning cone column) can be adopted.
- the atmospheric steam distillation method is used. Is preferable.
- a blow-in type steam distillation is typically performed. In the blow-in type steam distillation, steam is directly brought into contact with the raw material (tea leaves) placed in a container such as a basket, and the steam obtained through the raw material is recovered and cooled to produce a distillate. How to get it.
- the concentration of various aromatic components should be increased through a step of further concentrating the extract obtained by the steam distillation method.
- a concentration method distillation concentration is typically performed.
- the distillation concentration for example, a method can be adopted in which the tea leaf extract is put into a distillation pot, heated from the bottom to boil, and the aroma component is recovered together with the steam.
- the method of distillation concentration both atmospheric distillation concentration and vacuum distillation concentration can be adopted, and in the present invention, the method of vacuum distillation concentration is preferably adopted. Further, when performing distillation concentration, an operation called salting out may be performed.
- the polarity of the salt attracts water molecules in the distillate put into the distillation pot, and the volatilization of the organic compound can be promoted.
- the salting out treatment can be carried out by adding a salt such as sodium chloride to the distillate to be concentrated.
- the tea leaf extract containing dimethyl sulfide and ⁇ -ionone may be produced through a step of performing an activated carbon treatment.
- activated carbon means a porous substance containing carbon as a main component, which is produced from a carbon substance such as wood through an activation reaction at a high temperature.
- Another aspect of the present invention can be a method for enhancing the green laver aroma in a food or drink, which comprises a step of adding the solid composition obtained through the above step to the food or drink.
- the membrane is concentrated (NTR-759HG-S4F (Nitto Denko), liquid temperature: 20 ° C., pressure: 3 MPa), and the tea leaf extract is prepared so that the Brix value as the solid content concentration in the solution is 20 to 35. Concentrated.
- ⁇ Calibration curve> A standard stock solution (ethanol solvent) was prepared so that the target aromatic component had a concentration of 1000 ppm, and 0.004, 0.02, 0.05, 0.1, 0.2, with pure water for each standard stock solution, Prepared to 0.5 ppm. 10 mL of various preparations was placed in a 20 mL volume vial containing 3 g of sodium chloride to prepare a calibration curve sample.
- the concentrations of dimethyl sulfide and ⁇ -ionone were 83 ppb and 8 ppb, respectively.
- a powder composition was prepared in the same manner as above using commercially available sencha as a raw material for the tea leaf extract and evaluated, an excellent scent as a green laver scent was also felt in the powder composition.
- the concentrations of dimethyl sulfide and ⁇ -ionone were 54 ppb and 8 ppb, respectively (powder composition B).
- a powder composition using commercially available sencha as a raw material for the tea leaf extract and using cluster dextrin and TK-16 as dextrin at a ratio of 33:17 was prepared in the same manner as above and evaluated.
- an excellent scent was felt as a green laver scent, and the concentrations of dimethylsulfide and ⁇ -ionone in the powder composition were 30 ppb and 11 ppb, respectively (powder composition C).
- nerolidol was 8.8 ppb
- hexanal was 3.7 ppb
- 1-pentene-3-ol was 24.0 ppb
- (z) -3-hexenol was 75.3 ppb.
- nerolidol is 4.2 ppb
- hexanal is 3.0 ppb
- 1-penten-3-ol is 61.8 ppb
- ⁇ -ionone is 9.4 ppb
- (z) -3-hexenol was 9.2 ppb and ⁇ -cyclocitral was 8.0 ppb.
- nerolidol is 11.2 ppb
- hexanal is 3.9 ppb
- 1-pentene-3-ol is 44.7 ppb
- ⁇ -ionone is 9.6 ppb
- (z) -3-hexenol is 4. .4 ppb and ⁇ -cyclocitral were 7.4 ppb.
- the membrane was concentrated so that the Brix value was 30 (NTR-759HG-S4F (Nitto Denko), liquid temperature: 15 ° C., pressure: 3 MPa), and after concentration, the concentration of cluster dextrin was 2.29% by weight. It was added so as to be.
- sterilization treatment was carried out under the conditions of 90 ° C. and 30 seconds to prepare a tea leaf extract.
- the obtained tea leaf extract was spray-dried to obtain a powdered tea (powder) as a base.
- a distillate of tea leaves was prepared according to the above (1-2), and the obtained distillate was additionally treated with activated carbon twice.
- the activated carbon treatment was derived from the tree shown above.
- the powdered activated carbon was added to the distillate so as to have a concentration of 100 ppm, and the mixture was stirred for 10 minutes. After removing the activated carbon, the same operation was repeated.
- the distillate subjected to the additional activated carbon treatment had a dimethyl sulfide concentration of 11504 ppb and a ⁇ -ionone concentration of almost 0 ppb (below the detection limit).
- the various samples prepared were subjected to sensory evaluation by three panelists who were fully trained in the evaluation of flavor.
- the quality of the aroma was evaluated by using the solution in which the distillate and the ⁇ -ionone standard product were not added to the solution of powdered tea as a control and the afterglow of the green laver scent felt at the end of drinking as an evaluation point.
- the contents of preparation of various samples were evaluated in a blind state without being disclosed to the panelists.
- the afterglow of the green laver scent was scored from 1 point (bad) to 5 points (good) in increments of 0.1 points, and finally the average value of the evaluation points was calculated. Evaluation points were given to various samples, with the sample (control) in which the powder was simply dissolved as 3.0 points.
- 0.8 g of a dextrin mixture (Sandeck # 30: 28.3 parts by weight, CAVAMAX W6: 5 parts by weight, TK-16: 16.7 parts by weight) was added to 1.2 g of the above powdered tea (base).
- a powder composition having an increased dextrin content was prepared, and 200 mL of water was added thereto to prepare a powdered tea solution of Brix1.0 (tea solid Brix0.3).
- the above-mentioned activated carbon-treated distillate (dimethyl sulfide concentration: 11504 ppb, ⁇ -ionone concentration: below the detection limit) and a standard ⁇ -ionone product were added to make a final solution.
- Various samples were prepared so that the concentrations were as shown in the table below.
- the various prepared samples were subjected to sensory evaluation in the same manner as described above. In the sensory evaluation, as in the above, various samples were evaluated with a score of 3.0 when the distillate and the ⁇ -ionone standard product were not added to the powdered tea solution (control). I made a dot.
- ⁇ -ionone is present, and the weight ratio of ⁇ -ionone content to dimethyl sulfide content ( ⁇ -ionone / dimethyl sulfide) is within a predetermined range, so that an excellent scent as green laver scent is maintained. It was shown to do.
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Abstract
Description
(1)ジメチルスルフィド及びβ-イオノンを含有し、β-イオノン含有量のジメチルスルフィド含有量に対する重量比が0.003~3である、固形組成物。
(2)粉末組成物である、(1)に記載の組成物。
(3)2種類以上のデキストリンを含有する、(1)または(2)に記載の組成物。
(4)直鎖状デキストリン及び環状デキストリンを含有する、(3)に記載の組成物。
(5)α-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有する、(1)~(4)のいずれかに記載の組成物。
(6)茶葉抽出物を含有する、(1)~(5)のいずれかに記載の組成物。
(7)茶葉抽出物が、煎茶の茶葉抽出物である、(1)~(6)のいずれかに記載の組成物。
(8)(1)~(7)のいずれかに記載の組成物を含有する、飲食品。
(9)飲料である、(8)に記載の飲食品。
(10)茶飲料である、(9)に記載の飲食品。
本発明の固形組成物は、茶葉抽出物を含有することができる。ここで、本明細書において「茶葉抽出物」とは、茶葉より抽出された成分を意味する。本発明において、茶葉は、ツバキ科ツバキ属の植物(Camellia sinensis (L) O. Kuntzeなど)から得られる葉を用いることができる。本発明で使用される茶葉は、加工方法により、不発酵茶、半発酵茶、発酵茶に分類することができる。不発酵茶としては、例えば、荒茶、煎茶、玉露、かぶせ茶、碾茶、番茶、ほうじ茶、釜入り茶、茎茶、棒茶、芽茶等の緑茶が挙げられる。半発酵茶としては、例えば、鉄観音、色種、黄金桂、武夷岩茶等の烏龍茶が挙げられる。発酵茶としては、例えば、ダージリン、アッサム、スリランカ等の紅茶が挙げられる。本発明において茶葉は、1種のみを単独で使用してもよいし、複数種類の茶葉をブレンドして使用してもよい。また、茶葉としては、芳香成分が抽出可能な部位であれば特に制限されず、葉、茎など適宜使用することができ、その形態も大葉、粉状など制限されない。本発明では、特に限定されないが、好ましくは緑茶の茶葉抽出物が用いられ、より好ましくは煎茶の茶葉抽出物が用いられる。
本発明の固形組成物は、ジメチルスルフィド及びβ-イオノンを含有する。ジメチルスルフィドは、組成式(CH3)2Sで表される有機硫黄化合物であり、海苔の香り成分として知られている。また、β-イオノンは、テルペノイドの一種であるイオノンにおいて、二重結合の位置が異なる3種類の異性体の中の一種であり、スミレの花のような香りやセダー油様の香りを有することが知られている。
ガスクロマトグラフィー装置:フラッシュGCノーズ HERACLES II
カラム1:MXT-5(微極性 10m、180μm ID、0.4μm)
カラム2:MXT-WAX(高極性 10m、180μm ID、0.4μm)
キャリアガス流量:水素 1.6mL/min
水素炎イオン化検出器(FID)温度:260℃
インジェクター温度:200℃
オーブン温度:40℃(5秒)~1.5℃/秒~250℃(90秒)
注入時間:125秒
トラップ温度:吸着50℃、脱離240℃
トラップ時間:吸着130秒、プレ加熱35秒
測定用サンプルに関する条件は、後述の実施例で示した通りに設定することができる。溶解液中の芳香成分の含有量を測定した後で、水に溶解した固形組成物の量から逆算して固形組成物中の芳香成分の含有量を求めることができる。
本発明の固形組成物は、デキストリンを含有することができる。デキストリンは、デンプン又はグリコーゲンの加水分解により得られる炭水化物の総称である。本発明においてデキストリンは、固形組成物を形成するための賦形剤として使用することができる。本発明の固形組成物に使用されるデキストリンの種類は、特に限定されないが、1種類以上、2種類以上、3種類以上、又は4種類以上とすることができ、好ましくは2種類以上、より好ましくは3種類以上である。
本発明の固形組成物は、上記のジメチルスルフィド及びβ-イオノンに加えて、α-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有することができる。これらの芳香成分を本発明の固形組成物に含有させることにより、より一層バランスの優れた青海苔香が呈されるようになる。
装置:GC:Agilent Technologies GC7890B
MS:Agilent Technologies 5977A
HS:Gestel MPS
Tube:Tenax TA, Carbon bx1000
カラム:HP-INNOWAX 60m x 0.25mmi.d. df=0.25μm
温度条件:40℃(4分)~5℃/分~260℃
キャリアガス流量:He 1.5ml/分
注入法:スプリットレス
イオン源温度:260℃
測定用サンプルに関する条件は、後述の実施例で示した通りに設定することができる。
本発明の固形組成物において、ジメチルスルフィド及びβ-イオノンはそれぞれ精製物又は粗精製物を使用してもよいし、或いは、ジメチルスルフィド及びβ-イオノンを含む抽出物を使用してもよい。ジメチルスルフィド及びβ-イオノンを含む抽出物としては、天然由来の抽出物を用いることができ、植物抽出物及び動物抽出物のいずれも利用することができる。本発明では、植物抽出物を使用することが好ましく、植物の中でも茶葉抽出物を使用することがより好ましい。ここで、特に制限されるわけではないが、ジメチルスルフィド及びβ-イオノンを含む茶葉抽出物は、上記に述べた茶葉抽出物とは異なる種類の茶葉抽出物であることが好ましい。すなわち、上記に述べた茶葉抽出物を第一の茶葉抽出物とした場合、ジメチルスルフィド及びβ-イオノンを含む茶葉抽出物は、それとは異なる第二の茶葉抽出物とすることができる。なお、本発明において、ジメチルスルフィド及びβ-イオノンは第一の茶葉抽出物に由来するものであってもよい。本発明において、ジメチルスルフィド及びβ-イオノンの含有量は、いずれも由来を問わず、本発明の固形組成物に含まれる量であることを意味する。
本発明の固形組成物は、上記に示した各種成分に加えて、通常の飲食品に用いられる添加物、例えば、酸化防止剤、保存料、pH調整剤、甘味剤、栄養強化剤、増粘安定剤、乳化剤、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。
本発明の固形組成物は、特に限定されないが、粉末状であること、すなわち粉末組成物であることが好ましい。本発明において、粉末組成物は粉末状の形態をしていればよく、顆粒もこれに含まれる。本発明において、粉末組成物の粒子径は、特に限定されないが、例えば0.1~500μm、好ましくは1~300μm、より好ましくは10~200μmである。
本発明の固形組成物は、(A)茶葉抽出物、ジメチルスルフィド及びβ-イオノンを含有し、β-イオノン含有量のジメチルスルフィド含有量に対する重量比が0.003~3である溶液を調製する工程、並びに(B)得られた溶液を乾燥する工程、を経て製造することができる。当該溶液には、茶葉抽出物、ジメチルスルフィド及びβ-イオノンのほかに、デキストリンなどの上述した各種成分が含まれていてもよい。いずれの成分の配合量も、本発明の効果を損なわない限りにおいて適宜設定することができ、各種成分を配合する順序も特に限定されない。また、当該溶液の溶媒としては水を用いてもよいし、あるいは茶葉の抽出液をそのまま用いてもよい。
以上の通り得られた本発明の固形組成物は、飲食品に添加することができ、飲食品における青海苔香の香りを高めることができる。したがって、本発明は、別の態様として、上記の工程を通じて得られた固形組成物を飲食品に添加する工程を含む、飲食品における青海苔香を高める方法とすることができる。
(1-1)茶葉抽出液
茶抽出用タンクの中に、市販のかぶせ茶12kg、デキストリン2.5kg(CAVAMAX W6(α-CD):0.375kg、サンデックス#30:1.063kg、クラスターデキストリン:1.063kg)、L-アスコルビン酸0.36kg、及び重曹0.22kgを投入し、さらに120Lの湯を添加し、50℃で10分間保持して、茶葉の抽出液を作製した。得られた茶葉抽出液85Lに対してデキストリン(TK-16)2.04kgを加えて混合し、次いで遠心分離により不溶性成分(茶葉)を取り除き、90℃及び30秒間の条件で殺菌処理を行った。その後、膜濃縮を行って(NTR-759HG-S4F(日東電工)、液温:20℃、圧力:3MPa)、溶液中の固形分濃度としてBrix値が20~35となるように茶葉抽出液を濃縮化した。
上記のプロセスとは別に、茶葉からの留出液を作製した。具体的には、市販のかぶせ茶の茶葉12kgと水12kgとを混合し、茶葉の水分量に偏りが生じないよう手でかき混ぜて、茶葉の湿潤処理を行った。次いで、茶葉を、水蒸気蒸留釜内に設置した籠の中に投入し、蒸気圧力0.25MPa、蒸気流量16kg/hr、蒸気温度100℃(常圧)の条件で吹き込み式の水蒸気蒸留を行った。冷却冷媒温度を往4℃及び復6℃とし、30L/分の冷媒流量で凝縮を行い、留出液を回収した。留出液の回収時間は、留出が開始してから30分間とした。この操作を10回行って合計120kgの留出液を得た。
上記(1-1)で得られた茶葉抽出液30Lに、上記(1-2)で得られた留出液3030mLを添加して混合した。次いで、その混合液を、90℃及び45秒間の条件で殺菌処理した。殺菌処理後の溶液に対して噴霧乾燥機を用いて噴霧乾燥処理を行い、粉末組成物を作製した。なお、乾燥条件は、入口熱風温度を160℃とし、出口熱風温度を110℃とした。
上記により得られた粉末組成物においては、これを水に溶解したところ、青海苔香として優れた香りが感じられた。この粉末組成物について芳香成分の分析を行ったところ、ジメチルスルフィド、β-イオノン、ネロリドール、ヘキサナール、1-ペンテン-3-オール、(z)-3-ヘキセノール等が検出された。各種芳香成分の中からジメチルスルフィド及びβ-イオノンの存在に着目して、粉末組成物におけるこれらの成分の濃度を以下の通り測定した。
対象とする芳香成分が1000ppmの濃度となるよう標準原液(エタノール溶媒)を作製し、それぞれの標準原液について純水で0.004、0.02、0.05、0.1、0.2、0.5ppmに調製した。各種調製液10mLを、塩化ナトリウム3gが入った20mL容量のバイアル瓶に投入して検量線サンプルとした。
検量線の濃度範囲に入るように粉末組成物を純水で適宜溶解し、得られた溶液10mLと塩化ナトリウム3gとを20mL容量のバイアル瓶に投入し、分析サンプルを作製した。
ガスクロマトグラフィー分析装置(アルファ・モス・ジャパン、フラッシュGCノーズ HERACLES II)を用いて、各種芳香成分の濃度を測定した。
(サンプリングパラメーター)
インキュベーション:60℃、15分
シリンジ:温度:70℃、注入後洗浄:90秒
ヘッドスペース注入:250μl/秒で5000μl
(装置パラメーター)
カラム1:MXT-5(微極性 10m、180μm ID、0.4μm)
カラム2:MXT-WAX(高極性 10m、180μm ID、0.4μm)
キャリアガス流量:水素 1.6mL/min
水素炎イオン化検出器(FID)温度:260℃
インジェクター温度:200℃
オーブン温度:40℃(5秒)~1.5℃/秒~250℃(90秒)
注入時間:125秒
トラップ温度:吸着50℃、脱離240℃
トラップ時間:吸着130秒、プレ加熱35秒
上記と同様にして作製した分析サンプルを、ゲステル社製MPSを用いたMVM(Multi Volatile Method)法によりガスクロマトグラフィー質量分析装置(アジレント社)に導入し、各種芳香成分の濃度を測定した。
装置:GC:Agilent Technologies GC7890B
MS:Agilent Technologies 5977A
HS:Gestel MPS
Tube:Tenax TA, Carbon bx1000
カラム:HP-INNOWAX 60m x 0.25mmi.d. df=0.25μm
温度条件:40℃(4分)~5℃/分~260℃
キャリアガス流量:He 1.5ml/分
注入法:スプリットレス
イオン源温度:260℃
上記の結果から、ジメチルスルフィドとβ-イオノンとの含有比に着目し、特にβ-イオノン含有量のジメチルスルフィド含有量に対する重量比(β-イオノン/ジメチルスルフィド)を検討した。
Claims (10)
- ジメチルスルフィド及びβ-イオノンを含有し、β-イオノン含有量のジメチルスルフィド含有量に対する重量比が0.003~3である、固形組成物。
- 粉末組成物である、請求項1に記載の組成物。
- 2種類以上のデキストリンを含有する、請求項1または2に記載の組成物。
- 直鎖状デキストリン及び環状デキストリンを含有する、請求項3に記載の組成物。
- α-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有する、請求項1~4のいずれか1項に記載の組成物。
- 茶葉抽出物を含有する、請求項1~5のいずれか1項に記載の組成物。
- 茶葉抽出物が、煎茶の茶葉抽出物である、請求項1~6のいずれか1項に記載の組成物。
- 請求項1~7のいずれか1項に記載の組成物を含有する、飲食品。
- 飲料である、請求項8に記載の飲食品。
- 茶飲料である、請求項9に記載の飲食品。
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EP20872848.5A EP4039099A4 (en) | 2019-09-30 | 2020-09-25 | SOLID COMPOSITION WITH SEA LETTUCE FLAVOR |
US17/763,038 US20220408772A1 (en) | 2019-09-30 | 2020-09-25 | Solid composition having green laver scent |
CN202080068640.XA CN114449900A (zh) | 2019-09-30 | 2020-09-25 | 具有青海苔香的固体组合物 |
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Also Published As
Publication number | Publication date |
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EP4039099A4 (en) | 2023-10-04 |
TW202126179A (zh) | 2021-07-16 |
US20220408772A1 (en) | 2022-12-29 |
EP4039099A1 (en) | 2022-08-10 |
CN114449900A (zh) | 2022-05-06 |
AU2020357360A1 (en) | 2022-05-26 |
JPWO2021065717A1 (ja) | 2021-04-08 |
JP7558183B2 (ja) | 2024-09-30 |
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