WO2021132441A1 - Green tea beverage having reduced off-flavor - Google Patents

Green tea beverage having reduced off-flavor Download PDF

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Publication number
WO2021132441A1
WO2021132441A1 PCT/JP2020/048374 JP2020048374W WO2021132441A1 WO 2021132441 A1 WO2021132441 A1 WO 2021132441A1 JP 2020048374 W JP2020048374 W JP 2020048374W WO 2021132441 A1 WO2021132441 A1 WO 2021132441A1
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WIPO (PCT)
Prior art keywords
green tea
tea beverage
flavour
vinylphenol
methoxy
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PCT/JP2020/048374
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French (fr)
Japanese (ja)
Inventor
麻里 武藤
晃伸 柳田
大悟 指宿
Original Assignee
サントリーホールディングス株式会社
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Priority claimed from JP2020146532A external-priority patent/JP6806947B1/en
Priority claimed from JP2020146535A external-priority patent/JP6807483B1/en
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Publication of WO2021132441A1 publication Critical patent/WO2021132441A1/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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea

Definitions

  • the present invention relates to an off-flavour-masked green tea beverage and a method for producing the same.
  • the present invention also relates to a method of masking the off-flavor of a green tea beverage.
  • green tea beverages have a large change in aroma due to heating.
  • the production of a packaged green tea beverage that can be stored at room temperature for a long period of time (also referred to as “heat sterilized packaged tea beverage” in the present specification) requires harsh heat sterilization, and therefore has a heating odor (also called a retort odor). Will occur).
  • Patent Document 1 Non-Patent Document 1
  • Patent Documents a method of adding flavonoids derived from natural substances such as green tea to green tea beverages to suppress browning of green tea beverages and deterioration of flavor due to browning
  • Patent Document 3 A method of deodorizing the retort odor by adding cyclodextrin to the green tea extract and encapsulating the retort odor generated during the heat treatment in the ring of the cyclodextrin.
  • Patent Document 4 A method of suppressing the generation of a heated odor by adding a glycosyllytic enzyme to a green tea extract (Patent Document 4), and a method of mixing roasted tea with sencha to make aroma changes inconspicuous (Non-Patent Document 1). and so on.
  • Linalool, benzyl alcohol, etc. which are known to be one of the causes of heated odor, are produced by the glycosides, which are the precursors of linalool and benzyl alcohol dissolved in the green tea extract, which are hydrolyzed during heat sterilization. ..
  • Such aroma changes due to glycosides can be controlled to some extent by using glycoside-degrading enzymes.
  • 2-methoxy-4-vinylphenol which is an off-flavour of green tea beverages, is considered to be produced by decarboxylation of ferulic acid, and an effective method for masking this aroma and a method for suppressing the production of this aroma. Is not yet known.
  • the present invention includes, but is not limited to, the following aspects.
  • a method for masking off-flavour caused by 2-methoxy-4-vinylphenol in a green tea beverage which comprises containing 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin.
  • Method. A green tea beverage containing 10 ppb or less of 2-methoxy-4-vinylphenol and containing 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin.
  • a method for producing a green tea beverage having a 2-methoxy-4-vinylphenol concentration of 10 ppb or less which comprises a step of blending 0.1 to 8 ppm of fagomin, wherein 0.8 to 24 ppb of safranal or 0.
  • the above method comprising blending 1-8 ppm of fagomin.
  • the present invention relates to a method for masking off-flavour of a green tea beverage.
  • the off-flavour refers to the "foreign flavor that is not originally contained in the product or sample" described in JIS Z 8144: 2004, and the main cause of the off-flavour of the green tea beverage in the present invention is in the green tea beverage.
  • 2-Methoxy-4-vinylphenol (CAS Registry Number: 7786-61-0), which is perceived as a wood creosote-like aroma.
  • 2-Methoxy-4-vinylphenol also called 4-Vinylguaiacol, is a component contained in alcoholic fermented grains (particularly corn) and has a sweet and spicy aroma.
  • the odor threshold of 2-methoxy-4-vinylphenol is reported to be about 0.25 to 0.3 mg / L (www.nihs.go.jp/hse/food-info/chemical/kanshi/table3. According to the study by the present inventors, xls) is perceived as off-flavor in green tea beverages even in a very small amount of 0.02 ppb.
  • the masking method according to the present invention works effectively on a green tea beverage containing 2-methoxy-4-vinylphenol at a concentration of about 0.02 to 10 ppb.
  • Safranal is added as a masking agent to the green tea beverage.
  • Safranal is a monocyclic monoterpene aldehyde obtained together with glucose by hydrolyzing biclocrossin, which is a bitter glycoside contained in the flowers of Amaryllidaceae saffron (Crocus sativus). Also called 2,6,6-trimethyl-1,3-cyclohexadiene-1-carvaldehide (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) (CAS Registry Number: 116- 26-7).
  • the method of adding safranal is not particularly limited. Safranal may be added to the above-mentioned green tea beverage containing off-flavour, or safranal may be added in advance to the green tea extract before the heat sterilization step that generates off-flavour. Safranal may be added in an amount sufficient to mask off-flavour. Usually, it is added so as to have a concentration of 0.8 ppb or more with respect to the total amount of green tea beverage. From the viewpoint of remarkable masking effect, 1 ppb or more is preferable, and 1.3 ppb or more is more preferable.
  • safranal As a masking agent, but since safranal itself may affect the flavor of green tea beverages, it is preferably 24 ppb or less, more preferably 21 ppb or less, and further preferably 15 ppb or less. preferable.
  • the content of safranal in green tea beverages can be measured using HPLC.
  • the origin of safranal used in the masking method of the present invention is not particularly limited as long as it is usually used in the field of food and drink.
  • a chemically synthesized product extracted from a plant containing safranal is used. You may use it.
  • Safranal is known to be contained in fermented teas such as Goishicha, loquat tea, and mulberry leaf tea, and it is preferable to use these plant extracts.
  • a plant extract it is preferable to use a refined product (including a crude product) in order to minimize the influence on the flavor of the green tea beverage.
  • Fagomin is added as a masking agent to the green tea beverage.
  • Fagomine is an alkaloid isolated from the seeds of buckwheat (Fagopyrum esculentum) and the like, and is 1,2,5-trideoxy-1,5-epimino-D-xylo-hexitol (1,2, Also referred to as 5-Trideoxy-1,5-epimino-D-xylo-hexitol) (CAS Registry Number: 53185-12-9).
  • the method of adding fagomin is not particularly limited. Fagomin may be added to the above-mentioned green tea beverage containing off-flavor, or fagomin may be added in advance to the green tea extract before the heat sterilization step that generates off-flavor. Fagomin may be added in an amount sufficient to mask off-flavour. Usually, it is added so as to have a concentration of 0.1 ppm or more with respect to the total amount of green tea beverage. From the viewpoint of remarkable masking effect, 0.2 ppm or more is preferable, and 0.3 ppm or more is more preferable.
  • fagomin itself may affect the flavor of green tea beverages, it is preferably 8 ppm or less, more preferably 7 ppm or less, and further preferably 4 ppm or less. preferable.
  • the content of fagomin in the green tea beverage can be measured using HPLC.
  • the origin of the fagomin used in the masking method of the present invention is not particularly limited as long as it is usually used in the field of food and drink. For example, even a chemically synthesized product extracted from a plant containing fagomin is used. You may use it. When a plant extract is used, it is preferable to use a refined product (including a crude product) in order to minimize the influence on the flavor of the green tea beverage.
  • the present invention relates to off-flavour-masked green tea beverages.
  • the green tea beverage according to the present invention is a green tea beverage containing safranal or fagomin as a masking agent, and specifically, contains 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin, and 2-methoxy-4. -The content of vinylphenol is 10 ppb or less.
  • the green tea beverage referred to in the present invention means a beverage prepared by blending an extract of green tea leaves, and specifically, the genus Camellia (for example, C. sinensis var. Sinensis (including tea plant seeds), C. Tea leaves selected from Camellia sinensis such as .sinensis var. Etc.), a general term for beverages containing green tea leaf extract extracted with water, hot water, or an aqueous solution containing an extraction aid.
  • the extraction method for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method.
  • water temperature 60 to 100 ° C. (preferably 70 to 90 ° C.)
  • amount of water 5 to 100 times (preferably 20 to 60 times) the weight of tea leaves
  • extraction time about 1 Minutes to 40 minutes (preferably 1 to 20 minutes). Extraction can be performed under normal pressure or pressure by stirring once to several times as needed.
  • One preferred embodiment of the green tea beverage of the present invention is a beverage containing a green tea extract as a main component.
  • a green tea extract as a main component.
  • the notations related to green tea such as "green tea” and "green tea extract” are ranked high.
  • the beverages listed Preferably, it is a beverage in which the notation relating to green tea is described first or second in the raw material labeling, and more preferably, it is a beverage in which the notation relating to green tea is described first.
  • a roasted tea beverage prepared from roasted tea leaves that are classified as the above-mentioned unfermented tea and roasted on a strong fire is difficult to generate off-flavour because the precursor of off-flavor is decomposed by roasting.
  • roasted tea beverages have a unique aroma, so off-flavour is difficult to perceive.
  • the roasted tea beverage is preferably excluded from the green tea beverage of the present invention because the problem of the present invention is unlikely to become apparent.
  • the roasted tea beverage for example, a liquid consisting only of an extract of roasted tea leaves, a liquid obtained by mixing an extract of unroasted green tea leaves mainly with an extract of roasted tea leaves, or a liquid obtained by adding an additive to these liquids.
  • the extract of roasted tea leaves means that the solid content concentration derived from the roasted tea extract is 80% by mass or more, preferably 90% by mass or more, with respect to the solid content concentration of the entire extract. ..
  • green tea beverage of the present invention by masking the off-flavor, green leaf alcohol (green scent), which is a preferable scent, can be perceived relatively strongly.
  • the "green scent” refers to a green scent component that makes you feel green tea.
  • the green tea beverage of the present invention can enhance the aroma of 1-hexanol among green leaf alcohols
  • the green tea beverage containing a predetermined amount of 1-hexanol is an example of a preferred embodiment of the present invention. .. Specifically, it is a green tea beverage containing 1-hexanol at a concentration of 0.70 to 2.00 ppb, preferably 0.75 to 1.80 ppb.
  • the heat-sterilized packaged green tea beverage is one of the preferred embodiments of the green tea beverage of the present invention.
  • the heat sterilization method for the heat-sterilized packaged green tea beverage a method that meets the conditions specified in the Food Sanitation Law can be appropriately selected depending on the container to be used.
  • the container for filling the green tea beverage a known container can be used, and for example, a resin container, a metal container, a paper container, a glass container and the like can be preferably used.
  • the packaged green tea beverage is, for example, a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or the like, and the capacity is Although not particularly limited, for example, it is 100 mL to 3000 mL, preferably 350 mL to 2000 mL, and may be 500 to 1000 mL.
  • PET bottle polyethylene terephthalate
  • a paper container compounded with a metal foil or a plastic film, a bottle, or the like and the capacity is Although not particularly limited, for example, it is 100 mL to 3000 mL, preferably 350 mL to 2000 mL, and may be 500 to 1000 mL.
  • a non-heat resistant container PET bottle, paper container, etc.
  • UHT sterilization a plate-type heat exchanger
  • a heat-resistant container metal can, glass bottle, etc.
  • a retort sterilization method can be used.
  • the heat sterilization conditions for example, when a PET bottle is used, it is preferably 60 to 150 ° C. for 1 second to 60 minutes, more preferably 90 to 150 ° C. for 1 second to 30 minutes, and further preferably. Is 110 to 150 ° C. for 1 second to 30 minutes.
  • the packaged green tea beverage sterilized by heating under such conditions often contains 0.02 ppb or more of 2-methoxy-4-vinylphenol, and the off-flavor can be efficiently masked by the present invention.
  • the green tea beverage of the present invention may contain an antioxidant such as ascorbic acid or sodium ascorbic acid.
  • an antioxidant such as ascorbic acid or sodium ascorbic acid.
  • the amount of the antioxidant may be appropriately selected depending on the type of the antioxidant. For example, in the case of L-ascorbic acid, the amount is about 0.02 to 0.08% by weight.
  • the green tea beverage of the present invention may contain cyclodextrin. Since off-flavour can be reduced by inclusion in the ring of cyclodextrin (also referred to as cyclic oligosaccharide), an additive or synergistic effect with the masking effect of the present invention can be expected.
  • cyclodextrin When cyclodextrin is contained, if 0.1% by weight or more is added, cyclodextrin tends to include and reduce the bitterness and astringency required for tea (Non-Patent Document 2). Therefore, cyclodextrin The content of is preferably 0.05% by weight or less based on the whole green tea beverage. According to the studies by the present inventors, it is particularly preferable not to contain cyclodextrin because it may contain a preferable aroma such as green leaf alcohol.
  • the pH of the packaged green tea beverage is preferably about 5.5 to 7.0, more preferably about 5.8 to 6.5.
  • a pH-adjusted green tea beverage tends to have a weaker green note than a non-pH-adjusted green tea beverage (for example, a green tea beverage brewed in a kyusu).
  • the off-flavor of the green tea beverage of the present invention is masked and the green leaf alcohol (green scent) is relatively strong, even a pH-adjusted green tea beverage can be used for freshly brewed high-grade green tea. You can perceive such a strong green scent.
  • the pH-adjusted green tea beverage is an example of a preferred embodiment of the present invention because of the remarkable effect of the present invention.
  • the pH in the present specification means a value measured by measuring 100 mL of a liquid beverage in a 300 mL beaker, adjusting the temperature to 20 ° C., and measuring with a pH meter.
  • the tea beverage of the present invention may contain various additives as necessary in addition to the above components as long as it does not deviate from the intended purpose of the present invention.
  • various additives for example, pigments, emulsifiers, preservatives, vitamins, extracts, fragrances and the like can be used alone or in combination. From the viewpoint that the effect of the present invention can be remarkably exhibited, it is preferable that the green tea beverage does not use a fragrance.
  • a low-sweetness beverage is a preferred embodiment of the green tea beverage of the present invention.
  • the "low sweetness” beverage specifically refers to a green tea beverage having a sweetness of 2 or less, preferably 1.5 or less, more preferably 1 or less, and even more preferably 0.5 or less.
  • the degree of sweetness is a measure of the intensity of sweetness, and is a relative ratio when the sweetness of 1% by weight (20 ° C.) of sucrose is 1.
  • the sweetness of a beverage is obtained by converting the amount (weight concentration) of each sweet component contained in the beverage into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose. Next, it can be obtained by summing up the sucrose sweetness conversion amounts of all the sweet components contained in the beverage.
  • the relative ratio of the sweetness of various sweet components to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (McMary Organic Chemistry (7th Edition), page 988).
  • a green tea beverage containing no sweetening component can be mentioned.
  • sweeteners include fructose, sugar, high fructose corn syrup, glucose, malt sugar, sucrose, high fructose syrup, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown sugar honey), water candy, stevia powder, and stevia.
  • Natural sweeteners such as extracts, Luo Han Guo powder, Luo Han Guo extract, licorice powder, licorice extract, Somatococcus daneri seed powder, Somatococcus daneri seed extract, assulfam potassium, sucrose, neotame, aspartame, saccharin, etc. Examples include artificial sweeteners.
  • Fiber SPME Arrow 1.1 mm, Phase Carbon WR / PDMS, Stickness 120 ⁇ m, Length 20 mm, (manufactured by Pal System)
  • Autosampler TriPlus RSH (manufactured by Thermo Fisher Scientific) Cooling storage temperature of samples awaiting analysis: 1 to 4 ° C
  • Preliminary heating and stirring device Agitator Pre-warming: 45 ° C for 3 minutes
  • Pre-warming stirring 300 rpm
  • Volatile component extractor Heatex Stirrer Volatile component extraction: 45 ° C for 20 minutes Stirring during volatile component extraction: 800 rpm
  • Desorption time of volatile components 2 minutes Fiber depth at the time of desorption of volatile components: 50 mm GC
  • Oven Trace1300 (manufactured by Thermo Fisher Scientific) Column: DB-WAX UI, 60m x 0.25mmi.
  • ⁇ df 0.50 ⁇ m (manufactured by Agilent Technologies); however, an inactivated fused silica tube (0.25 mmid, manufactured by Agilent Technologies) is used in the pre-column section (length 1.5 m) and post-column section (length).
  • Experiment 1 Production and evaluation of green tea beverage (reference example)
  • Experiment 1-1 After extracting 20 g of green tea leaves (sencha) with 1000 mL of hot water (70-80 ° C) for 5 minutes, the tea leaves are separated and further passed through 200 mesh to remove crushed structure, tea particles, etc. The solid content was removed to obtain a green tea extract. Water was added so that the amount of this green tea extract was 47.5 mg / 100 mL to obtain a green tea beverage (sample 1-1, sweetness: 2 or less).
  • 2-methoxy-4-vinylphenol was added to sample 1-1 to prepare a green tea beverage so that the 2-methoxy-4-vinylphenol content was 0.01 to 1 ppb (samples 1-2 to 1-2). 1-5).
  • 2-methoxy-4-vinylphenol a synthetic product (purity 97%) manufactured by Toronto Research Chemicals was used.
  • the off-flavour (heterogeneous flavor) of the obtained green tea beverage was evaluated by five specialized panels. When all of them felt off-flavour compared to sample 1-1, when 3-4 people felt it, when 2 or less people felt it (when all the specialized panels evaluated that it was the same as the target) ) was set to ⁇ .
  • Table 1 shows the sensory evaluation results. When the 2-methoxy-4-vinylphenol concentration in the green tea beverage is 0.02 ppb or higher, the majority of the panels evaluate that it has off-flavour, and when the 2-methoxy-4-vinylphenol concentration is 0.03 ppb or higher, all the panels are evaluated. Evaluated that it had off-flavour.
  • Experiment 1-2 After extracting 20 g of green tea leaves (sencha) different from Experiment 1-1 with 1000 mL of hot water (70-80 ° C) for 5 minutes, the tea leaves were separated and further passed through 200 mesh. Solids such as crushed structure and tea particles were removed to obtain a green tea extract. Water was added so that the amount of this green tea extract was 47.5 mg / 100 mL, and then 2-methoxy-4-vinylphenol was added to prepare the green tea beverage shown in the table below (Samples 1-6, 1-7). , Sweetness: 2 or less). As 2-methoxy-4-vinylphenol, a synthetic product (purity 97%) manufactured by Toronto Research Chemicals was used.
  • Experiment 2 Production and evaluation of green tea beverage Experiment 2A-1
  • a green tea beverage was produced by blending safranal with sample 1-5 (2-methoxy-4-vinylphenol concentration: 1 ppb) obtained in Experiment 1-1 so that the safranal content was as shown in the table below.
  • As safranal a synthetic product (purity 80%) manufactured by Toronto Research Chemicals was used.
  • the strength of the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 expert panels.
  • Sample 1-5 containing 1 ppb of 2-methoxy-4-vinylphenol and not containing safranal was evaluated as 1 point, and sample 1-1 containing 2-methoxy-4-vinylphenol was evaluated as 5 points. did.
  • the results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and expressed as integer values with the agreement of all members.
  • Experiment 2A-2 A green tea beverage is produced by blending safranal with sample 1-7 (2-methoxy-4-vinylphenol concentration: 1.4 ppb) obtained in Experiment 1-2 so that the safranal content is as shown in the table below. did.
  • safranal a synthetic product (purity 80%) manufactured by Toronto Research Chemicals was used.
  • the off-flavour of the green tea beverage was evaluated in the same manner as in Experiment 2A-1 except that sample 1-7 was given 1 point.
  • sample 1-7 was given 1 point.
  • 2-methoxy-4-vinylphenol could be masked and off-flavour could be suppressed.
  • the green note was felt to be strengthened.
  • Experiment 2B-1 A green tea beverage was produced by blending the sample 1-5 (2-methoxy-4-vinylphenol concentration: 1 ppb) obtained in Experiment 1-1 with fagomin so that the fagomin content was as shown in Table 2.
  • fagomin a synthetic product (purity 98%) of Funakoshi Co., Ltd. was used.
  • the strength of the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 expert panels.
  • Sample 1-5 containing 1 ppb of 2-methoxy-4-vinylphenol and not containing fagomin was evaluated as 1 point, and sample 1-1 not containing 2-methoxy-4-vinylphenol was evaluated as 5 points. did.
  • the results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and expressed as integer values with the agreement of all members.
  • Experiment 2B-2 A green tea beverage is produced by blending fagomin with sample 1-7 (2-methoxy-4-vinylphenol concentration: 1.4 ppb) obtained in Experiment 1-2 so that the fagomin content is as shown in the table below. did.
  • a synthetic product purity 98%) of Funakoshi Co., Ltd. was used.
  • off-flavour of the green tea beverage was evaluated in the same manner as in Experiment 2B-1, except that sample 1-7 was given 1 point.
  • off-flavour could be suppressed by masking 2-methoxy-4-vinylphenol by blending fagomin in a green tea beverage of 0.1 ppm or more, preferably 0.3 ppm or more. As a result, the green note was felt to be strengthened.
  • Experiment 3 Production and evaluation of green tea beverage Experiment 3A-1 2-Methoxy-4-vinylphenol and safranal were blended with Sample 1-1 obtained in Experiment 1-1 to produce a green tea beverage having the formulations shown in the table below.
  • the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 specialized panels.
  • the evaluation was performed with a sample containing the same amount of 2-methoxy-4-vinylphenol as in each example and not adding safranal as 1 point, and sample 1-1 as 5 points.
  • the results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and evaluated as integer values with the agreement of all members.
  • sample 3A-10 having a 2-methoxy-4-vinylphenol content of 20 ppb had a strong off-flavor of 2-methoxy-4-vinylphenol, and the masking effect was not exhibited.
  • samples 3A-3 and 3A-4 having a 2-methoxy-4-vinylphenol content of 0.03 ppb both scored 5 points, but sample 3A-4 was more safranal than sample 3A-3. Some panels rated it as having a slight pungent odor.
  • Experiment 3A-2 2-Methoxy-4-vinylphenol and safranal were blended with Sample 1-6 obtained in Experiment 1-2 to produce a green tea beverage having the formulations shown in the table below.
  • the table below shows the results of evaluating the off-flavour of green tea beverages in the same manner as in Experiment 3A-1.
  • 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed.
  • the green note was felt to be strengthened.
  • Experiment 3B-1 2-Methoxy-4-vinylphenol and fagomin were blended with Sample 1-1 obtained in Experiment 1-1 to produce a green tea beverage having the formulations shown in the table below.
  • the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 specialized panels.
  • the evaluation was performed with a sample containing the same amount of 2-methoxy-4-vinylphenol as in each example and no addition of fagomin as 1 point, and sample 1-1 as 5 points.
  • the results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and evaluated as integer values with the agreement of all members.
  • sample 3B-10 having a 2-methoxy-4-vinylphenol content of 20 ppb had a strong off-flavor of 2-methoxy-4-vinylphenol, and the masking effect was not exhibited.
  • Samples 3B-3 and 3B-4 having a 2-methoxy-4-vinylphenol content of 0.03 ppb both scored 5 points, but Sample 3B-4 had more fagomin than Sample 3B-3.
  • Experiment 3B-2 2-Methoxy-4-vinylphenol and fagomin were blended with Sample 1-6 obtained in Experiment 1-2 to produce a green tea beverage having the formulations shown in the table below.
  • the table below shows the results of evaluating the off-flavour of green tea beverages in the same manner as in Experiment 3B-1.
  • 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed.
  • the green note was felt to be strengthened.
  • Experiment 4 Production and evaluation of green tea beverage Experiment 4A Analysis of a commercially available heat-sterilized packaged green tea beverage with off-flavour revealed that it contained 2-methoxy-4-vinylphenol. Safranal was added to these packaged green tea beverages as shown in the table below to prepare green tea beverages, and the off-flavor was evaluated using the green tea beverages to which no safranal was added as a control (green tea beverage pH: about 6.0).
  • the off-flavour was equivalent to the green tea beverage to which safranal was not added was evaluated as ⁇ , the case where there was a slight amount of off-flavour was evaluated as +, and the case where there was no off-flavour was evaluated as ++.
  • the case where the off-flavour was equivalent to the green tea beverage to which no fagomin was added was evaluated as ⁇
  • the case where the off-flavour was slightly present was evaluated as +
  • the case where the off-flavour was not added was evaluated as ++.

Abstract

The purpose of the present invention is to provide a green tea beverage in which off-flavor, which is 2-methoxy-4-vinylphenol aroma, is masked.　The off-flavor of a packaged green tea beverage is masked by adding 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomine to the green tea beverage.

Description

オフフレーバーが低減された緑茶飲料Green tea beverage with reduced off-flavour
　本発明は、オフフレーバーがマスキングされた緑茶飲料およびその製造方法に関する。また本発明は、緑茶飲料のオフフレーバーをマスキングする方法に関する。 The present invention relates to an off-flavour-masked green tea beverage and a method for producing the same. The present invention also relates to a method of masking the off-flavor of a green tea beverage.
　緑茶飲料は、加熱による香気の変化が大きいことが知られている。特に、常温で長期保存可能な容器詰緑茶飲料（本明細書中、「加熱殺菌済容器詰茶飲料」とも表記する）の製造では過酷な加熱殺菌を必要とするため、加熱臭（レトルト臭ともいわれる）を生じる。 It is known that green tea beverages have a large change in aroma due to heating. In particular, the production of a packaged green tea beverage that can be stored at room temperature for a long period of time (also referred to as “heat sterilized packaged tea beverage” in the present specification) requires harsh heat sterilization, and therefore has a heating odor (also called a retort odor). Will occur).
　そこで、加熱殺菌による緑茶飲料の香気変化を抑制する方法が種々提案されている。例えば、アスコルビン酸やアスコルビン酸ナトリウムを添加し、容器に充填する際のヘッドスペースの空気を窒素ガスと置換して、緑茶飲料の製造過程中や製造後の褐変及び褐変に伴う不快味や不快臭の発生を防止する方法（特許文献１、非特許文献１）、緑茶等の天然物由来のフラボノイドを緑茶飲料に添加して、緑茶飲料の褐変及び褐変に伴う香味劣化を抑制する方法（特許文献２）、サイクロデキストリンを緑茶抽出液に添加して加熱処理時に発生するレトルト臭をサイクロデキストリンの環状内に包接させることにより、レトルト臭を無臭化する方法（特許文献３、非特許文献２）、配糖体分解酵素を緑茶抽出液に添加することにより、加熱臭の生成を抑制する方法（特許文献４）、煎茶に焙じ茶を混合して香気変化を目立たなくする方法（非特許文献１）などがある。 Therefore, various methods have been proposed to suppress changes in the aroma of green tea beverages due to heat sterilization. For example, ascorbic acid or sodium ascorbate is added to replace the air in the headspace when filling the container with nitrogen gas, resulting in browning and unpleasant odors associated with browning and browning during and after the production of green tea beverages. (Patent Document 1, Non-Patent Document 1), a method of adding flavonoids derived from natural substances such as green tea to green tea beverages to suppress browning of green tea beverages and deterioration of flavor due to browning (Patent Documents). 2) A method of deodorizing the retort odor by adding cyclodextrin to the green tea extract and encapsulating the retort odor generated during the heat treatment in the ring of the cyclodextrin (Patent Document 3, Non-Patent Document 2). , A method of suppressing the generation of a heated odor by adding a glycosyllytic enzyme to a green tea extract (Patent Document 4), and a method of mixing roasted tea with sencha to make aroma changes inconspicuous (Non-Patent Document 1). and so on.
特公平１－４８７３７号公報Special Fair 1-48737 Gazette 特開平１－２８９４４６号公報Japanese Unexamined Patent Publication No. 1-289446 特開平１－１７４３２８号公報Japanese Unexamined Patent Publication No. 1-1744328 特開２００４－１４７６０６号公報６０６号公報Japanese Unexamined Patent Publication No. 2004-147606
　加熱臭の原因の一つとして知られているリナロールやベンジルアルコール等は、緑茶抽出液中に溶け出しているその前駆体である配糖体が、加熱殺菌中に加水分解を受けることにより生成する。このような配糖体による香気変化は、配糖体分解酵素の利用により、ある程度は制御することが可能である。 Linalool, benzyl alcohol, etc., which are known to be one of the causes of heated odor, are produced by the glycosides, which are the precursors of linalool and benzyl alcohol dissolved in the green tea extract, which are hydrolyzed during heat sterilization. .. Such aroma changes due to glycosides can be controlled to some extent by using glycoside-degrading enzymes.
　しかし、緑茶飲料のオフフレーバーとなる２－メトキシ－４－ビニルフェノールは、フェルラ酸の脱炭酸により生成すると考えられており、この香気をマスキングする有効な方法や、この香気の生成を抑制する方法は未だ知られていない。 However, 2-methoxy-4-vinylphenol, which is an off-flavour of green tea beverages, is considered to be produced by decarboxylation of ferulic acid, and an effective method for masking this aroma and a method for suppressing the production of this aroma. Is not yet known.
　本発明は、緑茶飲料のオフフレーバーとなる２－メトキシ－４－ビニルフェノールのマスキング方法を提供することを目的とする。また、本発明は、２－メトキシ－４－ビニルフェノールを含有しながらも該オフフレーバーがマスキングされた緑茶飲料を提供することを目的とする。 An object of the present invention is to provide a method for masking 2-methoxy-4-vinylphenol, which is an off-flavor of a green tea beverage. Another object of the present invention is to provide a green tea beverage containing 2-methoxy-4-vinylphenol but whose off-flavour is masked.
　本発明者らは、２－メトキシ－４－ビニルフェノールの香気を選択的にマスキングできる成分を鋭意検討した結果、所定量のサフラナールまたはファゴミンに優れた効果があることを見出し、本発明を完成するに至った。 As a result of diligent studies on a component capable of selectively masking the aroma of 2-methoxy-4-vinylphenol, the present inventors have found that a predetermined amount of safranal or fagomin has an excellent effect, and complete the present invention. It came to.
　本発明は、これに限定されるものではないが、以下の態様を包含する。
（１）　緑茶飲料において２－メトキシ－４－ビニルフェノールに起因するオフフレーバーをマスキングする方法であって、０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンを含有させることを含む、上記方法。
（２）　１０ｐｐｂ以下の２－メトキシ－４－ビニルフェノールを含有し、０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンが配合されている緑茶飲料。
（３）　０．１～８ｐｐｍのファゴミンを配合する工程を含む、２－メトキシ－４－ビニルフェノール濃度が１０ｐｐｂ以下である緑茶飲料の製造方法であって、０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンを配合することを含む、上記方法。 The present invention includes, but is not limited to, the following aspects.
(1) A method for masking off-flavour caused by 2-methoxy-4-vinylphenol in a green tea beverage, which comprises containing 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin. Method.
(2) A green tea beverage containing 10 ppb or less of 2-methoxy-4-vinylphenol and containing 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin.
(3) A method for producing a green tea beverage having a 2-methoxy-4-vinylphenol concentration of 10 ppb or less, which comprises a step of blending 0.1 to 8 ppm of fagomin, wherein 0.8 to 24 ppb of safranal or 0. The above method comprising blending 1-8 ppm of fagomin.
　本発明により、２－メトキシ－４－ビニルフェノールの香気が選択的にマスキングされるので、オフフレーバーが知覚されない、急須で淹れた高級緑茶のように風味良好な容器詰緑茶飲料を提供することが可能となる。 INDUSTRIAL APPLICABILITY According to the present invention, since the aroma of 2-methoxy-4-vinylphenol is selectively masked, it is possible to provide a packaged green tea beverage having a good flavor like high-grade green tea brewed in a kyusu, in which off-flavour is not perceived. Is possible.
　（マスキング方法）
　本発明は、緑茶飲料のオフフレーバーのマスキング方法に関する。ここで、オフフレーバーとは、ＪＩＳ Ｚ ８１４４：２００４に記載の「製品又は試料に本来備わっていない異質な風味」をいい、本発明における緑茶飲料のオフフレーバーの主な原因は、緑茶飲料中で木クレオソート様の香気と知覚される２－メトキシ－４－ビニルフェノール（2-Methoxy-4-vinylphenol、ＣＡＳ登録番号：７７８６－６１－０）である。２－メトキシ－４－ビニルフェノールは、４-ビニルグアイアコール（4-Vinylguaiacol）とも称され、穀物（特にトウモロコシ）のアルコール発酵物などに含まれる成分であり、甘いスパイシーな香気を有する。２－メトキシ－４－ビニルフェノールの匂いの閾値は、０．２５～０．３ｍｇ／Ｌ程度と報告されている（www.nihs.go.jp/hse/food-info/chemical/kanshi/table3.xls）が、本発明者らの検討によると、０．０２ｐｐｂという極微量であっても緑茶飲料中ではオフフレーバーとして知覚される。本発明に係るマスキング方法が効果的に作用するのは、２－メトキシ－４－ビニルフェノールを０．０２～１０ｐｐｂ程度の濃度で含有する緑茶飲料である。 (Masking method)
The present invention relates to a method for masking off-flavour of a green tea beverage. Here, the off-flavour refers to the "foreign flavor that is not originally contained in the product or sample" described in JIS Z 8144: 2004, and the main cause of the off-flavour of the green tea beverage in the present invention is in the green tea beverage. 2-Methoxy-4-vinylphenol (CAS Registry Number: 7786-61-0), which is perceived as a wood creosote-like aroma. 2-Methoxy-4-vinylphenol, also called 4-Vinylguaiacol, is a component contained in alcoholic fermented grains (particularly corn) and has a sweet and spicy aroma. The odor threshold of 2-methoxy-4-vinylphenol is reported to be about 0.25 to 0.3 mg / L (www.nihs.go.jp/hse/food-info/chemical/kanshi/table3. According to the study by the present inventors, xls) is perceived as off-flavor in green tea beverages even in a very small amount of 0.02 ppb. The masking method according to the present invention works effectively on a green tea beverage containing 2-methoxy-4-vinylphenol at a concentration of about 0.02 to 10 ppb.
　（サフラナール）
　一つの態様において、本発明に係る緑茶飲料のオフフレーバーのマスキング方法では、緑茶飲料に対して、マスキング剤としてサフラナールを添加する。ここで、サフラナール（Safranal）とは、ヒガンバナ科サフラン（Crocus sativus）の花に含まれている苦味配糖体であるビクロクロシンを加水分解するとブドウ糖とともに得られる単環性モノテルペンアルデヒドである。２，６，６，－トリメチル－１，３－シクロヘキサジエン－１－カルバルデヒド（2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde）とも称される（ＣＡＳ登録番号：１１６－２６－７）。 (Safranal)
In one embodiment, in the method of masking off-flavour of a green tea beverage according to the present invention, safranal is added as a masking agent to the green tea beverage. Here, Safranal is a monocyclic monoterpene aldehyde obtained together with glucose by hydrolyzing biclocrossin, which is a bitter glycoside contained in the flowers of Amaryllidaceae saffron (Crocus sativus). Also called 2,6,6-trimethyl-1,3-cyclohexadiene-1-carvaldehide (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) (CAS Registry Number: 116- 26-7).
　サフラナールの添加方法は、特に制限されない。上述のオフフレーバーを含む緑茶飲料に対してサフラナールを添加してもよいし、オフフレーバーを発生する加熱殺菌工程前の緑茶抽出液に予めサフラナールを添加しておいてもよい。サフラナールは、オフフレーバーがマスキングできる程度の量を添加すればよい。通常、緑茶飲料全量に対して０．８ｐｐｂ以上の濃度となるように添加する。マスキング効果の顕著さから、１ｐｐｂ以上が好ましく、１．３ｐｐｂ以上がより好ましい。マスキング剤としてのサフラナール量に上限はないが、サフラナール自体が緑茶飲料の香味に影響を及ぼすことがあることから、２４ｐｐｂ以下であることが好ましく、２１ｐｐｂ以下がより好ましく、１５ｐｐｂ以下であることがさらに好ましい。緑茶飲料中のサフラナールの含有量は、ＨＰＬＣを用いて測定することができる。 The method of adding safranal is not particularly limited. Safranal may be added to the above-mentioned green tea beverage containing off-flavour, or safranal may be added in advance to the green tea extract before the heat sterilization step that generates off-flavour. Safranal may be added in an amount sufficient to mask off-flavour. Usually, it is added so as to have a concentration of 0.8 ppb or more with respect to the total amount of green tea beverage. From the viewpoint of remarkable masking effect, 1 ppb or more is preferable, and 1.3 ppb or more is more preferable. There is no upper limit to the amount of safranal as a masking agent, but since safranal itself may affect the flavor of green tea beverages, it is preferably 24 ppb or less, more preferably 21 ppb or less, and further preferably 15 ppb or less. preferable. The content of safranal in green tea beverages can be measured using HPLC.
　本発明のマスキング方法で使用されるサフラナールは、飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、化学合成品でも、サフラナールを含有する植物から抽出したものを用いてもよい。サフラナールは発酵茶である碁石茶や、ビワ茶、桑の葉茶などの茶に含まれていることが知られており、これらの植物抽出物を用いることが好ましい。植物抽出物を用いる場合、緑茶飲料の香味への影響を最小化するために、精製品（粗精製品を含む）を用いることが好ましい。 The origin of safranal used in the masking method of the present invention is not particularly limited as long as it is usually used in the field of food and drink. For example, even a chemically synthesized product extracted from a plant containing safranal is used. You may use it. Safranal is known to be contained in fermented teas such as Goishicha, loquat tea, and mulberry leaf tea, and it is preferable to use these plant extracts. When a plant extract is used, it is preferable to use a refined product (including a crude product) in order to minimize the influence on the flavor of the green tea beverage.
　（ファゴミン）
　一つの態様において、本発明に係る緑茶飲料のオフフレーバーのマスキング方法では、緑茶飲料に対して、マスキング剤としてファゴミンを添加する。ここで、ファゴミン（Fagomine）とは、、ソバ（Fagopyrum esculentum）の種などから単離されるアルカロイドで、１，２，５－トリデオキシ－１，５－エピミノ－Ｄ-ｘｙｌｏ－ヘキシトール（1,2,5-Trideoxy-1,5-epimino-D-xylo-hexitol）とも称される（ＣＡＳ登録番号：５３１８５－１２－９）。 (Fagomin)
In one embodiment, in the off-flavour masking method for green tea beverages according to the present invention, fagomin is added as a masking agent to the green tea beverage. Here, Fagomine is an alkaloid isolated from the seeds of buckwheat (Fagopyrum esculentum) and the like, and is 1,2,5-trideoxy-1,5-epimino-D-xylo-hexitol (1,2, Also referred to as 5-Trideoxy-1,5-epimino-D-xylo-hexitol) (CAS Registry Number: 53185-12-9).
　ファゴミンの添加方法は、特に制限されない。上述のオフフレーバーを含む緑茶飲料に対してファゴミンを添加してもよいし、オフフレーバーを発生する加熱殺菌工程前の緑茶抽出液に予めファゴミンを添加しておいてもよい。ファゴミンは、オフフレーバーがマスキングできる程度の量を添加すればよい。通常、緑茶飲料全量に対して０．１ｐｐｍ以上の濃度となるように添加する。マスキング効果の顕著さから、０．２ｐｐｍ以上が好ましく、０．３ｐｐｍ以上がより好ましい。マスキング剤としてのファゴミン量に上限はないが、ファゴミン自体が緑茶飲料の香味に影響を及ぼすことがあることから、８ｐｐｍ以下であることが好ましく、７ｐｐｍ以下がより好ましく、４ｐｐｍ以下であることがさらに好ましい。緑茶飲料中のファゴミンの含有量は、ＨＰＬＣを用いて測定することができる。 The method of adding fagomin is not particularly limited. Fagomin may be added to the above-mentioned green tea beverage containing off-flavor, or fagomin may be added in advance to the green tea extract before the heat sterilization step that generates off-flavor. Fagomin may be added in an amount sufficient to mask off-flavour. Usually, it is added so as to have a concentration of 0.1 ppm or more with respect to the total amount of green tea beverage. From the viewpoint of remarkable masking effect, 0.2 ppm or more is preferable, and 0.3 ppm or more is more preferable. There is no upper limit to the amount of fagomin as a masking agent, but since fagomin itself may affect the flavor of green tea beverages, it is preferably 8 ppm or less, more preferably 7 ppm or less, and further preferably 4 ppm or less. preferable. The content of fagomin in the green tea beverage can be measured using HPLC.
　本発明のマスキング方法で使用されるファゴミンは、飲食品の分野において通常使用されているものであれば由来は特に限定されず、例えば、化学合成品でも、ファゴミンを含有する植物から抽出したものを用いてもよい。植物抽出物を用いる場合、緑茶飲料の香味への影響を最小化するために、精製品（粗精製品を含む）を用いることが好ましい。 The origin of the fagomin used in the masking method of the present invention is not particularly limited as long as it is usually used in the field of food and drink. For example, even a chemically synthesized product extracted from a plant containing fagomin is used. You may use it. When a plant extract is used, it is preferable to use a refined product (including a crude product) in order to minimize the influence on the flavor of the green tea beverage.
　（緑茶飲料）
　本発明は、オフフレーバーがマスキングされた緑茶飲料に関する。本発明に係る緑茶飲料は、マスキング剤としてサフラナールまたはファゴミンを含有する緑茶飲料であり、具体的には、０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンを含み、２－メトキシ－４－ビニルフェノールの含有量が１０ｐｐｂ以下である。 (Green tea drink)
The present invention relates to off-flavour-masked green tea beverages. The green tea beverage according to the present invention is a green tea beverage containing safranal or fagomin as a masking agent, and specifically, contains 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin, and 2-methoxy-4. -The content of vinylphenol is 10 ppb or less.
　本発明でいう緑茶飲料とは、緑茶葉の抽出物を配合して調製した飲料を意味し、具体的には、Camellia属（例えば、C. sinensis var. sinensis（やぶきた種を含む）、C. sinensis var. assamica等のCamellia sinensis等）及びそれらの雑種から選択される茶葉で、不発酵茶に分類される茶葉（例えば、煎茶、番茶、碾茶、釜入り茶、茎茶、棒茶、芽茶等）から水や熱水、抽出助剤を添加した水溶液で抽出した緑茶葉抽出物を配合した飲料の総称をいう。なお、抽出方法としては、例えば、ニーダー抽出、攪拌抽出（バッチ抽出）、向流抽出（ドリップ抽出）、カラム抽出等の公知の方法を採用することができる。また、抽出条件は特に限定されず、抽出方法により適宜選択することができる。例えば、水の温度：６０～１００℃（好ましくは、７０～９０℃）、水の量：茶葉の重量に対して５～１００倍量（好ましくは２０～６０倍量）、抽出時間：約１分～４０分（好ましくは１～２０分間）である。必要に応じて１回～数回攪拌して、常圧又は加圧下で抽出できる。 The green tea beverage referred to in the present invention means a beverage prepared by blending an extract of green tea leaves, and specifically, the genus Camellia (for example, C. sinensis var. Sinensis (including tea plant seeds), C. Tea leaves selected from Camellia sinensis such as .sinensis var. Etc.), a general term for beverages containing green tea leaf extract extracted with water, hot water, or an aqueous solution containing an extraction aid. As the extraction method, for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method. For example, water temperature: 60 to 100 ° C. (preferably 70 to 90 ° C.), amount of water: 5 to 100 times (preferably 20 to 60 times) the weight of tea leaves, extraction time: about 1 Minutes to 40 minutes (preferably 1 to 20 minutes). Extraction can be performed under normal pressure or pressure by stirring once to several times as needed.
　本発明の緑茶飲料の好適な一つの態様として、緑茶抽出物を主成分とする飲料が挙げられる。ここで、緑茶抽出物を主成分とする飲料とは、食品表示法（平成２７年４月施行）で表記される原材料表示において、「緑茶」「緑茶抽出物」などの緑茶に関する表記が上位に記載される飲料をいう。好ましくは、原材料表示で緑茶に関する表記が１番目又は２番目に表記される飲料であり、より好ましくは１番目に表記される飲料である。 One preferred embodiment of the green tea beverage of the present invention is a beverage containing a green tea extract as a main component. Here, for beverages containing green tea extract as the main component, in the raw material labeling described in the Food Labeling Law (enforced in April 2015), the notations related to green tea such as "green tea" and "green tea extract" are ranked high. Refers to the beverages listed. Preferably, it is a beverage in which the notation relating to green tea is described first or second in the raw material labeling, and more preferably, it is a beverage in which the notation relating to green tea is described first.
　上述の不醗酵茶に分類される茶葉を、強い火で焙じた焙じ茶葉で調製される焙じ茶飲料は、焙じることでオフフレーバーの前駆体が分解されるためオフフレーバーが生成され難い。また、焙じ茶飲料は、独特の香ばしさを有するためオフフレーバーが知覚され難い。このように、焙じ茶飲料は本発明の課題が顕在化し難いことから、好ましくは本発明の緑茶飲料から除外される。焙じ茶飲料としては、例えば、焙じ茶葉の抽出物のみからなる液体、焙じ茶葉の抽出物を主体として焙煎していない緑茶葉の抽出物を混合した液体、又はこれらの液体に添加物を加えた液体などを挙げることができる。なお、「焙じ茶葉の抽出物を主体」とは、抽出物全体の固形分濃度に対して、焙じ茶抽出物由来の固形分濃度が８０質量％以上、好ましくは９０質量％以上であることをいう。 A roasted tea beverage prepared from roasted tea leaves that are classified as the above-mentioned unfermented tea and roasted on a strong fire is difficult to generate off-flavour because the precursor of off-flavor is decomposed by roasting. In addition, roasted tea beverages have a unique aroma, so off-flavour is difficult to perceive. As described above, the roasted tea beverage is preferably excluded from the green tea beverage of the present invention because the problem of the present invention is unlikely to become apparent. As the roasted tea beverage, for example, a liquid consisting only of an extract of roasted tea leaves, a liquid obtained by mixing an extract of unroasted green tea leaves mainly with an extract of roasted tea leaves, or a liquid obtained by adding an additive to these liquids. Liquids and the like can be mentioned. In addition, "mainly the extract of roasted tea leaves" means that the solid content concentration derived from the roasted tea extract is 80% by mass or more, preferably 90% by mass or more, with respect to the solid content concentration of the entire extract. ..
　本発明の緑茶飲料では、オフフレーバーをマスキングすることにより、好ましい香気である青葉アルコール（緑の香り）が相対的に強く知覚できる。ここで、「緑の香り」とは、緑茶を感じさせるグリーンな香り成分をいう。本発明の緑茶飲料では、青葉アルコールの中でも、特に１－ヘキサノール（1-Hexanol）の香気を増強できることから、１－ヘキサノールを所定量含有する緑茶飲料は、本発明の好適な態様の一例である。具体的には、１－ヘキサノールを０．７０～２．００ｐｐｂ、好ましくは０．７５～１．８０ｐｐｂの濃度で含有する緑茶飲料である。 In the green tea beverage of the present invention, by masking the off-flavor, green leaf alcohol (green scent), which is a preferable scent, can be perceived relatively strongly. Here, the "green scent" refers to a green scent component that makes you feel green tea. Since the green tea beverage of the present invention can enhance the aroma of 1-hexanol among green leaf alcohols, the green tea beverage containing a predetermined amount of 1-hexanol is an example of a preferred embodiment of the present invention. .. Specifically, it is a green tea beverage containing 1-hexanol at a concentration of 0.70 to 2.00 ppb, preferably 0.75 to 1.80 ppb.
　緑茶飲料のオフフレーバーとなる２－メトキシ－４－ビニルフェノールは、例えば、緑茶抽出液を加熱殺菌することにより生成する。したがって、加熱殺菌済の容器詰緑茶飲料は、本発明の緑茶飲料の好適な態様の一つである。加熱殺菌済容器詰緑茶飲料の加熱殺菌方法は、食品衛生法に定められた条件に適合する方法を、用いる容器によって適宜選択することができる。緑茶飲料を充填する容器は、公知の容器を使用することができ、例えば、樹脂製容器、金属製容器、紙製容器、ガラス製容器などを好適に使用できる。一つの態様において、容器詰緑茶飲料は、例えば、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などであり、容量は特に限定されないが、例えば１００ｍＬ～３０００ｍＬであり、好ましくは３５０ｍＬ～２０００ｍＬであり、５００～１０００ｍＬとしてもよい。例えば容器として非耐熱性容器（ＰＥＴボトル、紙容器等）を用いた場合は、調合液を予めプレート式熱交換器等で高温短時間殺菌（ＵＨＴ殺菌）してから一定の温度まで冷却した後に容器に充填する方法を、容器として耐熱性容器（金属缶、ガラス瓶等）を使用する場合には、レトルト殺菌法を用いることができる。加熱殺菌条件としては、例えばＰＥＴボトルを用いた場合は、好ましくは６０～１５０℃にて１秒間～６０分であり、より好ましくは９０～１５０℃にて１秒間～３０分であり、さらに好ましくは１１０～１５０℃にて１秒間～３０分である。このような条件で加熱殺菌された容器詰緑茶飲料は、０．０２ｐｐｂ以上の２－メトキシ－４－ビニルフェノールを含むことが多く、本発明によってオフフレーバーを効率的にマスキングすることができる。 2-Methoxy-4-vinylphenol, which is an off-flavor of green tea beverages, is produced, for example, by heat sterilizing a green tea extract. Therefore, the heat-sterilized packaged green tea beverage is one of the preferred embodiments of the green tea beverage of the present invention. As the heat sterilization method for the heat-sterilized packaged green tea beverage, a method that meets the conditions specified in the Food Sanitation Law can be appropriately selected depending on the container to be used. As the container for filling the green tea beverage, a known container can be used, and for example, a resin container, a metal container, a paper container, a glass container and the like can be preferably used. In one embodiment, the packaged green tea beverage is, for example, a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or the like, and the capacity is Although not particularly limited, for example, it is 100 mL to 3000 mL, preferably 350 mL to 2000 mL, and may be 500 to 1000 mL. For example, when a non-heat resistant container (PET bottle, paper container, etc.) is used as the container, the mixture is sterilized in advance at a high temperature for a short time (UHT sterilization) with a plate-type heat exchanger, etc. When a heat-resistant container (metal can, glass bottle, etc.) is used as the container for filling the container, a retort sterilization method can be used. As the heat sterilization conditions, for example, when a PET bottle is used, it is preferably 60 to 150 ° C. for 1 second to 60 minutes, more preferably 90 to 150 ° C. for 1 second to 30 minutes, and further preferably. Is 110 to 150 ° C. for 1 second to 30 minutes. The packaged green tea beverage sterilized by heating under such conditions often contains 0.02 ppb or more of 2-methoxy-4-vinylphenol, and the off-flavor can be efficiently masked by the present invention.
　（その他の成分）
　本発明の緑茶飲料には、上記成分に加えて、アスコルビン酸やアスコルビン酸ナトリウムなどの酸化防止剤を含有させることができる。酸化防止剤の添加により、緑茶飲料の製造過程中や製造後の褐変及び褐変に伴う不快臭の発生を防止することができるので、本発明のオフフレーバーのマスキング効果と相俟って、緑茶飲料の風味を向上させることができる。酸化防止剤の量は、酸化防止剤の種類によって適宜選択すればよく、例えば、Ｌ－アスコルビン酸の場合、０．０２～０．０８重量％程度である。 (Other ingredients)
In addition to the above components, the green tea beverage of the present invention may contain an antioxidant such as ascorbic acid or sodium ascorbic acid. By adding an antioxidant, it is possible to prevent the generation of unpleasant odors during and after the production of green tea beverages due to browning and browning. Therefore, in combination with the off-flavour masking effect of the present invention, green tea beverages The flavor of green tea can be improved. The amount of the antioxidant may be appropriately selected depending on the type of the antioxidant. For example, in the case of L-ascorbic acid, the amount is about 0.02 to 0.08% by weight.
　また、本発明の緑茶飲料には、サイクロデキストリンを含有させてもよい。オフフレーバーをサイクロデキストリン（環状オリゴ糖ともいう）の環状内に包接させて低減することができるので、本発明のマスキング効果と相加的又は相乗的な作用が期待できる。サイクロデキストリンを含有させる場合、０．１重量％以上添加すると、サイクロデキストリンが茶に必要な苦味や渋味をも包接して減少させてしまう傾向にある（非特許文献２）ことから、サイクロデキストリンの含有量は緑茶飲料全体に対して０．０５重量％以下であることが好ましい。本発明者らの検討によると、青葉アルコール等の好ましい香気を包接することもあるので、サイクロデキストリンは含有させないことが、特に好ましい。 Further, the green tea beverage of the present invention may contain cyclodextrin. Since off-flavour can be reduced by inclusion in the ring of cyclodextrin (also referred to as cyclic oligosaccharide), an additive or synergistic effect with the masking effect of the present invention can be expected. When cyclodextrin is contained, if 0.1% by weight or more is added, cyclodextrin tends to include and reduce the bitterness and astringency required for tea (Non-Patent Document 2). Therefore, cyclodextrin The content of is preferably 0.05% by weight or less based on the whole green tea beverage. According to the studies by the present inventors, it is particularly preferable not to contain cyclodextrin because it may contain a preferable aroma such as green leaf alcohol.
　本発明の飲料が常温で長期間保存可能な容器詰緑茶飲料の場合、通常、保存中におけるｐＨ低下を抑制するために炭酸水素ナトリウムなどのｐＨ調整剤を用いたｐＨ調整がなされている。容器詰緑茶飲料のｐＨは５．５～７．０程度が好ましく、５．８～６．５程度がより好ましい。このようなｐＨに調整された緑茶飲料は、ｐＨ調整されていない緑茶飲料（例えば、急須で淹れた緑茶飲料）と比較してグリーンノートが弱くなりやすい。本発明の緑茶飲料は、オフフレーバーがマスキングされ、相対的に青葉アルコール（緑の香り）が相対的に強くなるので、ｐＨ調整された緑茶飲料であっても、淹れたての高級緑茶のような強い緑の香りを知覚することができる。本発明の効果の顕著さから、ｐＨ調整された緑茶飲料は本発明の好適な態様の一例である。ここで、本明細書におけるｐＨとは、液状飲料１００ｍＬを３００ｍＬのビーカーに量り取り、２０℃に温度調整をしてｐＨメータにより測定する値をいう。 When the beverage of the present invention is a packaged green tea beverage that can be stored at room temperature for a long period of time, the pH is usually adjusted using a pH adjuster such as sodium hydrogen carbonate in order to suppress a decrease in pH during storage. The pH of the packaged green tea beverage is preferably about 5.5 to 7.0, more preferably about 5.8 to 6.5. Such a pH-adjusted green tea beverage tends to have a weaker green note than a non-pH-adjusted green tea beverage (for example, a green tea beverage brewed in a kyusu). Since the off-flavor of the green tea beverage of the present invention is masked and the green leaf alcohol (green scent) is relatively strong, even a pH-adjusted green tea beverage can be used for freshly brewed high-grade green tea. You can perceive such a strong green scent. The pH-adjusted green tea beverage is an example of a preferred embodiment of the present invention because of the remarkable effect of the present invention. Here, the pH in the present specification means a value measured by measuring 100 mL of a liquid beverage in a 300 mL beaker, adjusting the temperature to 20 ° C., and measuring with a pH meter.
　その他、本発明の茶飲料には、本発明の所期の目的を逸脱しない範囲であれば、上記成分に加え、必要に応じて各種添加剤が配合されていてもよい。各種添加剤としては、例えば、色素類、乳化剤、保存料、ビタミン、エキス類、香料等を単独で又は併用することができる。本発明の効果を顕著に発揮できるという観点からは、香料不使用の緑茶飲料であることが好ましい。 In addition, the tea beverage of the present invention may contain various additives as necessary in addition to the above components as long as it does not deviate from the intended purpose of the present invention. As various additives, for example, pigments, emulsifiers, preservatives, vitamins, extracts, fragrances and the like can be used alone or in combination. From the viewpoint that the effect of the present invention can be remarkably exhibited, it is preferable that the green tea beverage does not use a fragrance.
　また、低甘味度の飲料は本発明の緑茶飲料の好適な一態様である。ここで「低甘味度」の飲料とは、具体的には甘味度が２以下、好ましくは１．５以下、より好ましくは１以下、さらに好ましくは０．５以下の緑茶飲料をいう。ここで、甘味度とは、甘味の強さを示す尺度であり、ショ糖１重量％（２０℃）の甘味を１とした場合の相対比である。飲料の甘味度は、当該飲料に含まれる各甘味成分の量（重量濃度）を、ショ糖の甘味１に対する当該甘味成分の甘味の相対比に基づいて、ショ糖の相当量に換算して、次いで当該飲料に含まれる全ての甘味成分のショ糖甘味換算量を総計することによって求めることができる。なお、ショ糖の甘味１に対する各種甘味成分の甘味の相対比は、公知の砂糖甘味換算表（マクマリー有機化学（第７版）９８８頁）から求めることができる。低甘味度の緑茶飲料として、好ましくは、甘味成分を配合しない緑茶飲料が挙げられる。甘味料としては、例えば、果糖、砂糖、果糖ぶどう糖液糖、ぶどう糖、麦芽糖、ショ糖、高果糖液糖、糖アルコール、オリゴ糖、はちみつ、サトウキビ搾汁液（黒糖蜜）、水飴、ステビア末、ステビア抽出物、羅漢果末、羅漢果抽出物、甘草末、甘草抽出物、ソーマトコッカスダニエリ種子末、ソーマトコッカスダニエリ種子抽出物などの天然甘味料や、アセスルファムカリウム、スクラロース、ネオテーム、アスパルテーム、サッカリンなどの人工甘味料が挙げられる。 A low-sweetness beverage is a preferred embodiment of the green tea beverage of the present invention. Here, the "low sweetness" beverage specifically refers to a green tea beverage having a sweetness of 2 or less, preferably 1.5 or less, more preferably 1 or less, and even more preferably 0.5 or less. Here, the degree of sweetness is a measure of the intensity of sweetness, and is a relative ratio when the sweetness of 1% by weight (20 ° C.) of sucrose is 1. The sweetness of a beverage is obtained by converting the amount (weight concentration) of each sweet component contained in the beverage into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose. Next, it can be obtained by summing up the sucrose sweetness conversion amounts of all the sweet components contained in the beverage. The relative ratio of the sweetness of various sweet components to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (McMary Organic Chemistry (7th Edition), page 988). As the green tea beverage having a low sweetness degree, preferably, a green tea beverage containing no sweetening component can be mentioned. Examples of sweeteners include fructose, sugar, high fructose corn syrup, glucose, malt sugar, sucrose, high fructose syrup, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown sugar honey), water candy, stevia powder, and stevia. Natural sweeteners such as extracts, Luo Han Guo powder, Luo Han Guo extract, licorice powder, licorice extract, Somatococcus daneri seed powder, Somatococcus daneri seed extract, assulfam potassium, sucrose, neotame, aspartame, saccharin, etc. Examples include artificial sweeteners.
　以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including its end points.
　各成分の定量
　各サンプルにおけるファゴミン、２－メトキシ－４－ビニルフェノール、１－ヘキサノール、サフラナールは、以下の方法にて定量した。 Quantification of each component Fagomin, 2-methoxy-4-vinylphenol, 1-hexanol, and safranal in each sample were quantified by the following method.
　（１）ファゴミン
　茶飲料中のファゴミンの分析は、ＨＰＬＣ（高速液体クロマトグラフ）を用いて行った。必要に応じて、茶飲料を減圧濃縮し、分析に供した。 (1) Fagomin The analysis of fagomin in tea beverages was performed using HPLC (High Performance Liquid Chromatography). If necessary, the tea beverage was concentrated under reduced pressure and subjected to analysis.
　ＨＰＬＣ測定条件
・カラム：TSKgel Amide-80, φ4.6mm×250mm, 粒径5μm
・移動相：水、アセトニトリル及び酢酸の混液
・流量：1.0ml/min
・カラム温度：40℃
・イオン化法：エレクトロスプレー（正イオン検出モード）
・設定質量数（m/z）：147.9→85.9 HPLC measurement conditions ・ Column: TSKgel Amide-80, φ4.6mm × 250mm, particle size 5μm
-Mobile phase: A mixture of water, acetonitrile and acetic acid-Flow rate: 1.0 ml / min
・ Column temperature: 40 ℃
-Ionization method: Electrospray (positive ion detection mode)
・ Set mass number (m / z): 147.9 → 85.9
　（２）２－メトキシ－４－ビニルフェノール、１－ヘキサノール、サフラナール
　試料液をそのまま、または高速液体クロマトグラフ用蒸留水（富士フィルム和光純薬社製）で適宜希釈した希釈液５ｍｌを、ガラス製２０ｍｌ容クリンプバイアル（直径１８ｍｍ，ＡＭＲ社製）に入れ、ＰＴＦＥ製セプタム付きクリンプキャップ（ＡＭＲ社製）にて密栓し、固相マイクロ抽出法（ＳＰＭＥ　Ａｒｒｏｗ）にて香気成分の抽出を行った。定量は、ＧＣ／ＭＳの分析結果からＭＳ　Ｒａｎｇｅを設定してクロマトグラムを描画し、検出されたピークの面積を用いて、標準添加法または内部標準法にて行った。使用した機器及び条件を以下に示す。 (2) 2-Meth-4-vinylphenol, 1-hexanol, safranal 5 ml of a diluted solution obtained by diluting the sample solution as it is or with distilled water for high performance liquid chromatography (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.) is made of glass. The vial was placed in a 20 ml crimp vial (diameter 18 mm, manufactured by AMR), sealed with a crimp cap with a PTFE septum (manufactured by AMR), and the aroma component was extracted by a solid phase microextraction method (SPME Arrow). For quantification, MS Range was set from the analysis result of GC / MS, a chromatogram was drawn, and the area of the detected peak was used by the standard addition method or the internal standard method. The equipment and conditions used are shown below.
　ファイバー：ＳＰＭＥ　Ａｒｒｏｗ　１．１ｍｍ，Ｐｈａｓｅ　Ｃａｒｂｏｎ　ＷＲ／ＰＤＭＳ，Ｔｈｉｃｋｎｅｓｓ　１２０μｍ，Ｌｅｎｇｔｈ　２０ｍｍ，（パルシステム社製）
　オートサンプラー：ＴｒｉＰｌｕｓ　ＲＳＨ（サーモフィッシャーサイエンティフィック社製）
　分析待ちサンプルの冷却保管温度：１～４℃
　予備加温攪拌装置：Ａｇｉｔａｔｏｒ
　予備加温：４５℃３分間
　予備加温攪拌：３００ｒｐｍ
　揮発性成分抽出装置：Ｈｅａｔｅｘ　Ｓｔｉｒｒｅｒ
　揮発性成分抽出：４５℃２０分間
　揮発性成分抽出時の攪拌：８００ｒｐｍ
　揮発性成分の脱着時間：２分間
　揮発性成分の脱着時ファイバー深さ：５０ｍｍ
　ＧＣオーブン：Ｔｒａｃｅ１３００（サーモフィッシャーサイエンティフィック社製）
　カラム：ＤＢ－ＷＡＸ　ＵＩ，６０ｍ×０．２５ｍｍｉ．ｄ．×ｄｆ＝０．５０μｍ（アジレントテクノロジーズ社製）；ただし不活性化フューズドシリカチューブ（０．２５ｍｍｉ．ｄ．，アジレントテクノロジーズ社製）をプレカラム部（長さ１．５ｍ）、ポストカラム部（長さ１．０ｍ）に接続
　ＧＣ温度条件：４０℃（５分間）→３℃／分→１９０℃→５℃／分→２５０℃（１５分間）
　平衡化待ち時間：０．５分間
　キャリアーガス：ヘリウム，１．０ｍｌ／分，流量一定モード
　インジェクション：スプリットレス法
　インレット温度：２５０℃
　クライオフォーカス機能：液体窒素冷却装置およびヒーター（ＰＴＶインジェクタを利用、サーモフィッシャーサイエンティフィック社製）をプレカラム部に設置
　クライオフォーカス条件：－９５℃（２．５分間）→１４．５℃／分→２５０℃（分析終了まで）
　質量分析装置：Ｑ　Ｅｘａｃｔｉｖｅ　ＧＣ　Ｏｒｂｉｔｒａｐ　ＭＳ　ｓｙｓｔｅｍ（サーモフィッシャーサイエンティフィック社製）
　イオン化方式：ＥＩ（７０ｅＶ）
　測定方式：Ｏｒｂｉｔｒａｐによるスキャン測定
　Ｒｕｎｔｉｍｅ：３．５～８０．０分
　Ｐｏｌａｔｉｒｙ：ｐｏｓｉｔｉｖｅ
　Ｒｅｓｏｌｕｔｉｏｎ：６００００
　ＡＧＣ　ｔａｒｇｅｔ：３ｅ６
　スキャンレンジ：ｍ／ｚ３５～５００ Fiber: SPME Arrow 1.1 mm, Phase Carbon WR / PDMS, Stickness 120 μm, Length 20 mm, (manufactured by Pal System)
Autosampler: TriPlus RSH (manufactured by Thermo Fisher Scientific)
Cooling storage temperature of samples awaiting analysis: 1 to 4 ° C
Preliminary heating and stirring device: Agitator
Pre-warming: 45 ° C for 3 minutes Pre-warming stirring: 300 rpm
Volatile component extractor: Heatex Stirrer
Volatile component extraction: 45 ° C for 20 minutes Stirring during volatile component extraction: 800 rpm
Desorption time of volatile components: 2 minutes Fiber depth at the time of desorption of volatile components: 50 mm
GC Oven: Trace1300 (manufactured by Thermo Fisher Scientific)
Column: DB-WAX UI, 60m x 0.25mmi. d. × df = 0.50 μm (manufactured by Agilent Technologies); however, an inactivated fused silica tube (0.25 mmid, manufactured by Agilent Technologies) is used in the pre-column section (length 1.5 m) and post-column section (length). Connected to 1.0 m) GC temperature condition: 40 ° C (5 minutes) → 3 ° C / min → 190 ° C → 5 ° C / min → 250 ° C (15 minutes)
Equilibration waiting time: 0.5 minutes Carrier gas: helium, 1.0 ml / min, constant flow rate mode Injection: Splitless method Inlet temperature: 250 ° C
Cryofocus function: Liquid nitrogen cooling device and heater (using PTV injector, manufactured by Thermo Fisher Scientific) are installed in the pre-column section. Cryofocus conditions: -95 ° C (2.5 minutes) → 14.5 ° C / min → 250 ° C (until the end of analysis)
Mass spectrometer: Q Active GC Orbitrap MS system (manufactured by Thermo Fisher Scientific)
Ionization method: EI (70eV)
Measurement method: Scan measurement by Orbitrap Runtime: 3.5-80.0 minutes Portable: positive
Resolution: 60000
AGC target: 3e6
Scan range: m / z 35-500
　定量イオンは以下に示すイオンから、検出感度、ピーク形状、及びピーク分離が良好な
ものを選択する。２－メトキシ－４－ビニルフェノール　ｍ／ｚ１５０．０６７５３、１３５．０４４０６、又は１０７．０４９１４；１－ヘキサノール　ｍ／ｚ６９．０６９８８、５５．０５４２３、又は５６．０６２０５；サフラナール　ｍ／ｚ１２１．１０１１８、９１．０５４２３、又は１５０．１０３９２。ＭＳ　Ｒａｎｇｅは５～１０ｐｐｍとし、質量のずれがある場合は、上記定量イオンのｍ／ｚを適宜シフトさせることができる。なお、上記イオンのいずれを用いてもピーク形状又は感度が良好でない場合は、ＡＧＣ　ｔａｒｇｅｔの変更や、ＳＩＭモードを用いてもよい。 Select the quantitative ions having good detection sensitivity, peak shape, and peak separation from the ions shown below. 2-Methoxy-4-vinylphenol m / z 150.06753, 135.04406, or 107.049414; 1-hexanol m / z 69.06988, 55.05423, or 56.06205; safranal m / z 121.10118, 91. 05423, or 150.10392. The MS Range is 5 to 10 ppm, and if there is a mass shift, the m / z of the quantitative ion can be appropriately shifted. If the peak shape or sensitivity is not good with any of the above ions, the AGC target may be changed or the SIM mode may be used.
　実験１：緑茶飲料の製造と評価（参考例）
　実験１－１
　２０ｇの緑茶葉（煎茶）に対し熱水（７０～８０℃）１０００ｍＬを用いて５分間抽出処理を行った後、茶葉を分離し、さらに２００メッシュを通液させ、粉砕組織や茶粒子などの固形分を除去して、緑茶抽出液を得た。この緑茶抽出液が４７．５ｍｇ／１００ｍＬとなるように水を加え緑茶飲料を得た（サンプル１－１、甘味度：２以下）。次いで、２－メトキシ－４－ビニルフェノール含有量が０．０１～１ｐｐｂとなるように、サンプル１－１に２－メトキシ－４－ビニルフェノールを加えて緑茶飲料を調整した（サンプル１－２～１－５）。２－メトキシ－４－ビニルフェノールはToronto Research Chemicals社製の合成品（純度９７％）を使用した。 Experiment 1: Production and evaluation of green tea beverage (reference example)
Experiment 1-1
After extracting 20 g of green tea leaves (sencha) with 1000 mL of hot water (70-80 ° C) for 5 minutes, the tea leaves are separated and further passed through 200 mesh to remove crushed structure, tea particles, etc. The solid content was removed to obtain a green tea extract. Water was added so that the amount of this green tea extract was 47.5 mg / 100 mL to obtain a green tea beverage (sample 1-1, sweetness: 2 or less). Next, 2-methoxy-4-vinylphenol was added to sample 1-1 to prepare a green tea beverage so that the 2-methoxy-4-vinylphenol content was 0.01 to 1 ppb (samples 1-2 to 1-2). 1-5). As 2-methoxy-4-vinylphenol, a synthetic product (purity 97%) manufactured by Toronto Research Chemicals was used.
　得られた緑茶飲料のオフフレーバー（異質な風味）について、専門パネル５名にて評価を実施した。全員がサンプル１－１と比較してオフフレーバーを感じた場合を×、３～４名が感じた場合を△、２名以下が感じた場合（専門パネル全員が対象と変わらないと評価した場合を含む）を〇とした。 The off-flavour (heterogeneous flavor) of the obtained green tea beverage was evaluated by five specialized panels. When all of them felt off-flavour compared to sample 1-1, when 3-4 people felt it, when 2 or less people felt it (when all the specialized panels evaluated that it was the same as the target) ) Was set to 〇.
　官能評価結果を表１に示す。緑茶飲料中の２－メトキシ－４－ビニルフェノール濃度が０．０２ｐｐｂ以上であるとパネルの過半数がオフフレーバーがあると評価し、２－メトキシ－４－ビニルフェノール濃度が０．０３ｐｐｂ以上ではパネル全員がオフフレーバーがあると評価した。 Table 1 shows the sensory evaluation results. When the 2-methoxy-4-vinylphenol concentration in the green tea beverage is 0.02 ppb or higher, the majority of the panels evaluate that it has off-flavour, and when the 2-methoxy-4-vinylphenol concentration is 0.03 ppb or higher, all the panels are evaluated. Evaluated that it had off-flavour.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　実験１－２
　実験１－１とは異なる２０ｇの緑茶葉（煎茶）に対し熱水（７０～８０℃）１０００ｍＬを用いて５分間抽出処理を行った後、茶葉を分離し、さらに２００メッシュを通液させ、粉砕組織や茶粒子などの固形分を除去して、緑茶抽出液を得た。この緑茶抽出液が４７．５ｍｇ／１００ｍＬとなるように水を加えた後、２－メトキシ－４－ビニルフェノールを添加して下表に示す緑茶飲料を調製した（サンプル１－６、１－７、甘味度：２以下）。２－メトキシ－４－ビニルフェノールはToronto Research Chemicals社製の合成品（純度９７％）を使用した。 Experiment 1-2
After extracting 20 g of green tea leaves (sencha) different from Experiment 1-1 with 1000 mL of hot water (70-80 ° C) for 5 minutes, the tea leaves were separated and further passed through 200 mesh. Solids such as crushed structure and tea particles were removed to obtain a green tea extract. Water was added so that the amount of this green tea extract was 47.5 mg / 100 mL, and then 2-methoxy-4-vinylphenol was added to prepare the green tea beverage shown in the table below (Samples 1-6, 1-7). , Sweetness: 2 or less). As 2-methoxy-4-vinylphenol, a synthetic product (purity 97%) manufactured by Toronto Research Chemicals was used.
　得られた緑茶飲料のオフフレーバー（異質な風味）を実験１－１と同様に評価した結果を下表に示す。 The table below shows the results of evaluating the off-flavour (heterogeneous flavor) of the obtained green tea beverage in the same manner as in Experiment 1-1.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　実験２：緑茶飲料の製造と評価
　実験２Ａ－１
　実験１－１で得られたサンプル１－５（２－メトキシ－４－ビニルフェノール濃度：１ｐｐｂ）に、サフラナール含有量が下表の通りになるようにサフラナールを配合して緑茶飲料を製造した。サフラナールとしてはToronto Research Chemicals社製の合成品（純度８０％）を使用した。 Experiment 2: Production and evaluation of green tea beverage Experiment 2A-1
A green tea beverage was produced by blending safranal with sample 1-5 (2-methoxy-4-vinylphenol concentration: 1 ppb) obtained in Experiment 1-1 so that the safranal content was as shown in the table below. As safranal, a synthetic product (purity 80%) manufactured by Toronto Research Chemicals was used.
　得られた緑茶飲料のオフフレーバーの強さについて、専門パネル５名にて、１～５点の５段階評価法にて官能評価した。２－メトキシ－４－ビニルフェノールを１ｐｐｂ含んでおり、かつサフラナールが含まれていないサンプル１－５を１点とし、２－メトキシ－４－ビニルフェノールを含まないサンプル１－１を５点として評価した。下記の基準に基づいて各専門パネルが評価した結果を再度全員で自由討議し、全員の合意のもとに整数値で表記した。
・５点：オフフレーバーを感じない（サンプル１－１と同等）
・４点：オフフレーバーを僅かに感じる
・３点：オフフレーバーをやや感じる
・２点：オフフレーバーをとても感じる
・１点：オフフレーバーを非常に感じる（サンプル１－５と同等） The strength of the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 expert panels. Sample 1-5 containing 1 ppb of 2-methoxy-4-vinylphenol and not containing safranal was evaluated as 1 point, and sample 1-1 containing 2-methoxy-4-vinylphenol was evaluated as 5 points. did. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and expressed as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavour ・ 3 points: Slightly off-flavour ・ 2 points: Very off-flavour ・ 1 point: Very off-flavour (equivalent to sample 1-5)
　官能評価結果を下表に示す。表から明らかなとおり、サフラナールを緑茶飲料０．９ｐｐｂ以上、好ましくは１．２ｐｐｂ以上配合することで、２－メトキシ－４－ビニルフェノールをマスキングしオフフレーバーを抑制することができた。その結果、グリーンノートが増強して感じられた。 The sensory evaluation results are shown in the table below. As is clear from the table, by blending safranal in a green tea beverage of 0.9 ppb or more, preferably 1.2 ppb or more, 2-methoxy-4-vinylphenol could be masked and off-flavour could be suppressed. As a result, the green note was felt to be strengthened.
　また、サフラナールの含有量が３０ｐｐｂであるサンプルは、２－メトキシ－４－ビニルフェノールのマスキング効果はあるものの、サフラナール自体の刺激臭をやや感じると評価したパネルがいたことから、サフラナールの上限は２４ｐｐｂ程度とすることが好ましいことが示唆された。 In addition, although the sample having a safranal content of 30 ppb had a masking effect of 2-methoxy-4-vinylphenol, there was a panel that evaluated that the pungent odor of safranal itself was slightly felt, so the upper limit of safranal was 24 ppb. It was suggested that the degree is preferable.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　実験２Ａ－２
　実験１－２で得られたサンプル１－７（２－メトキシ－４－ビニルフェノール濃度：１．４ｐｐｂ）に、サフラナール含有量が下表の通りになるようにサフラナールを配合して緑茶飲料を製造した。サフラナールとしてはToronto Research Chemicals社製の合成品（純度８０％）を使用した。 Experiment 2A-2
A green tea beverage is produced by blending safranal with sample 1-7 (2-methoxy-4-vinylphenol concentration: 1.4 ppb) obtained in Experiment 1-2 so that the safranal content is as shown in the table below. did. As safranal, a synthetic product (purity 80%) manufactured by Toronto Research Chemicals was used.
　サンプル１－７を１点とした以外は、実験２Ａ－１と同様にして緑茶飲料のオフフレーバーを評価した。下表から明らかなとおり、サフラナールを緑茶飲料０．９ｐｐｂ以上、好ましくは１．２ｐｐｂ以上配合することで、２－メトキシ－４－ビニルフェノールをマスキングしてオフフレーバーを抑制することができた。その結果、グリーンノートが増強して感じられた。 The off-flavour of the green tea beverage was evaluated in the same manner as in Experiment 2A-1 except that sample 1-7 was given 1 point. As is clear from the table below, by blending safranal in a green tea beverage of 0.9 ppb or more, preferably 1.2 ppb or more, 2-methoxy-4-vinylphenol could be masked and off-flavour could be suppressed. As a result, the green note was felt to be strengthened.
　また、サフラナールの含有量が３０ｐｐｂであるサンプルは、２－メトキシ－４－ビニルフェノールのマスキング効果はあるものの、サフラナール自体の刺激臭をやや感じると評価したパネルがいた。 In addition, there was a panel that evaluated that the sample having a safranal content of 30 ppb had a masking effect of 2-methoxy-4-vinylphenol, but slightly felt the pungent odor of safranal itself.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実験２Ｂ－１
　実験１－１で得られたサンプル１－５（２－メトキシ－４－ビニルフェノール濃度：１ｐｐｂ）に、ファゴミン含有量が表２の通りになるようにファゴミンを配合して緑茶飲料を製造した。ファゴミンとしてはフナコシ株式会社の合成品（純度９８％）を使用した。 Experiment 2B-1
A green tea beverage was produced by blending the sample 1-5 (2-methoxy-4-vinylphenol concentration: 1 ppb) obtained in Experiment 1-1 with fagomin so that the fagomin content was as shown in Table 2. As the fagomin, a synthetic product (purity 98%) of Funakoshi Co., Ltd. was used.
　得られた緑茶飲料のオフフレーバーの強さについて、専門パネル５名にて、１～５点の５段階評価法にて官能評価した。２－メトキシ－４－ビニルフェノールを１ｐｐｂ含んでおり、かつファゴミンが含まれていないサンプル１－５を１点とし、２－メトキシ－４－ビニルフェノールを含まないサンプル１－１を５点として評価した。下記の基準に基づいて各専門パネルが評価した結果を再度全員で自由討議し、全員の合意のもとに整数値で表記した。
・５点：オフフレーバーを感じない（サンプル１－１と同等）
・４点：オフフレーバーを僅かに感じる
・３点：オフフレーバーをやや感じる
・２点：オフフレーバーをとても感じる
・１点：オフフレーバーを非常に感じる（サンプル１－５と同等） The strength of the off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 expert panels. Sample 1-5 containing 1 ppb of 2-methoxy-4-vinylphenol and not containing fagomin was evaluated as 1 point, and sample 1-1 not containing 2-methoxy-4-vinylphenol was evaluated as 5 points. did. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and expressed as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavour ・ 3 points: Slightly off-flavour ・ 2 points: Very off-flavour ・ 1 point: Very off-flavour (equivalent to sample 1-5)
　官能評価結果を下表に示す。表から明らかなとおり、ファゴミンを緑茶飲料０．１ｐｐｍ以上、好ましくは０．３ｐｐｍ以上配合することで、２－メトキシ－４－ビニルフェノールをマスキングしオフフレーバーを抑制することができた。その結果、グリーンノートが増強して感じられた。 The sensory evaluation results are shown in the table below. As is clear from the table, by blending fagomin in a green tea beverage of 0.1 ppm or more, preferably 0.3 ppm or more, 2-methoxy-4-vinylphenol could be masked and off-flavour could be suppressed. As a result, the green note was felt to be strengthened.
　また、ファゴミンの含有量が１０ｐｐｍであるサンプルは、２－メトキシ－４－ビニルフェノールのマスキング効果はあるものの、ファゴミン自体の雑味をやや感じると評価したパネルがいたことから、ファゴミンの上限は８ｐｐｍ程度とすることが好ましいことが示唆された。 In addition, although the sample having a fagomin content of 10 ppm had a masking effect of 2-methoxy-4-vinylphenol, there was a panel that evaluated that the miscellaneous taste of fagomin itself was slightly felt, so the upper limit of fagomin was 8 ppm. It was suggested that the degree is preferable.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　実験２Ｂ－２
　実験１－２で得られたサンプル１－７（２－メトキシ－４－ビニルフェノール濃度：１．４ｐｐｂ）に、ファゴミン含有量が下表の通りになるようにファゴミンを配合して緑茶飲料を製造した。ファゴミンとしてはフナコシ株式会社の合成品（純度９８％）を使用した。 Experiment 2B-2
A green tea beverage is produced by blending fagomin with sample 1-7 (2-methoxy-4-vinylphenol concentration: 1.4 ppb) obtained in Experiment 1-2 so that the fagomin content is as shown in the table below. did. As the fagomin, a synthetic product (purity 98%) of Funakoshi Co., Ltd. was used.
　サンプル１－７を１点とした以外は、実験２Ｂ－１と同様にして緑茶飲料のオフフレーバーを評価した。下表から明らかなとおり、ファゴミンを緑茶飲料０．１ｐｐｍ以上、好ましくは０．３ｐｐｍ以上配合することで、２－メトキシ－４－ビニルフェノールをマスキングしてオフフレーバーを抑制することができた。その結果、グリーンノートが増強して感じられた。 The off-flavour of the green tea beverage was evaluated in the same manner as in Experiment 2B-1, except that sample 1-7 was given 1 point. As is clear from the table below, off-flavour could be suppressed by masking 2-methoxy-4-vinylphenol by blending fagomin in a green tea beverage of 0.1 ppm or more, preferably 0.3 ppm or more. As a result, the green note was felt to be strengthened.
　また、ファゴミンの含有量が１０ｐｐｍであるサンプルは、２－メトキシ－４－ビニルフェノールのマスキング効果はあるものの、ファゴミン自体の雑味をやや感じると評価したパネルがいた。 In addition, there was a panel that evaluated that the sample having a fagomin content of 10 ppm had a masking effect of 2-methoxy-4-vinylphenol, but slightly felt the unpleasant taste of fagomin itself.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　実験３：緑茶飲料の製造と評価
　実験３Ａ－１
　実験１－１で得られたサンプル１－１に、２－メトキシ－４－ビニルフェノールとサフラナールを配合し、下表に示す配合の緑茶飲料を製造した。 Experiment 3: Production and evaluation of green tea beverage Experiment 3A-1
2-Methoxy-4-vinylphenol and safranal were blended with Sample 1-1 obtained in Experiment 1-1 to produce a green tea beverage having the formulations shown in the table below.
　得られた緑茶飲料のオフフレーバーについて、専門パネル５名にて、１～５点の５段階評価法にて官能評価した。各実施例と同量の２－メトキシ－４－ビニルフェノールを含み、サフラナールを添加していないサンプルを１点とし、サンプル１－１を５点として評価を行った。下記の基準に基づいて各専門パネルが評価した結果を再度全員で自由討議し、全員の合意のもとに整数値で評価した。
・５点：オフフレーバーを感じない（サンプル１－１と同等）
・４点：オフフレーバーを僅かに感じる
・３点：オフフレーバーをやや感じる
・２点：オフフレーバーをとても感じる
・１点：オフフレーバーを非常に感じる（各実施例のサフラナール無添加サンプルと同等） The off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 specialized panels. The evaluation was performed with a sample containing the same amount of 2-methoxy-4-vinylphenol as in each example and not adding safranal as 1 point, and sample 1-1 as 5 points. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and evaluated as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavour ・ 3 points: Slightly off-flavour ・ 2 points: Very off-flavour ・ 1 point: Very off-flavour (equivalent to the safranal-free sample in each example)
　官能評価結果を下表に示す。緑茶飲料にサフラナールを添加することにより、２－メトキシ－４－ビニルフェノールがマスキングされて、オフフレーバーが抑制された。その結果、グリーンノートが増強して感じられた。 The sensory evaluation results are shown in the table below. By adding safranal to the green tea beverage, 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed. As a result, the green note was felt to be strengthened.
　なお、２－メトキシ－４－ビニルフェノール含有量が２０ｐｐｂであるサンプル３Ａ－１０は、２－メトキシ－４－ビニルフェノールのオフフレーバーが強く、マスキング効果が発揮されなかった。また、２－メトキシ－４－ビニルフェノール含有量が０．０３ｐｐｂであるサンプル３Ａ－３と３Ａ－４はともに５点であるが、サンプル３Ａ－３と比較するとサンプル３Ａ－４の方がサフラナールの刺激臭をわずかに感じると評価するパネルもいた。 The sample 3A-10 having a 2-methoxy-4-vinylphenol content of 20 ppb had a strong off-flavor of 2-methoxy-4-vinylphenol, and the masking effect was not exhibited. In addition, samples 3A-3 and 3A-4 having a 2-methoxy-4-vinylphenol content of 0.03 ppb both scored 5 points, but sample 3A-4 was more safranal than sample 3A-3. Some panels rated it as having a slight pungent odor.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　実験３Ａ－２
　実験１－２で得られたサンプル１－６に、２－メトキシ－４－ビニルフェノールとサフラナールを配合し、下表に示す配合の緑茶飲料を製造した。 Experiment 3A-2
2-Methoxy-4-vinylphenol and safranal were blended with Sample 1-6 obtained in Experiment 1-2 to produce a green tea beverage having the formulations shown in the table below.
　実験３Ａ－１と同様にして緑茶飲料のオフフレーバーを評価した結果を下表に示す。緑茶飲料にサフラナールを添加することにより、２－メトキシ－４－ビニルフェノールがマスキングされて、オフフレーバーが抑制された。その結果、グリーンノートが増強して感じられた。 The table below shows the results of evaluating the off-flavour of green tea beverages in the same manner as in Experiment 3A-1. By adding safranal to the green tea beverage, 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed. As a result, the green note was felt to be strengthened.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　実験３Ｂ－１
　実験１－１で得られたサンプル１－１に、２－メトキシ－４－ビニルフェノールとファゴミンを配合し、下表に示す配合の緑茶飲料を製造した。 Experiment 3B-1
2-Methoxy-4-vinylphenol and fagomin were blended with Sample 1-1 obtained in Experiment 1-1 to produce a green tea beverage having the formulations shown in the table below.
　得られた緑茶飲料のオフフレーバーについて、専門パネル５名にて、１～５点の５段階評価法にて官能評価した。各実施例と同量の２－メトキシ－４－ビニルフェノールを含み、ファゴミンを添加していないサンプルを１点とし、サンプル１－１を５点として評価を行った。下記の基準に基づいて各専門パネルが評価した結果を再度全員で自由討議し、全員の合意のもとに整数値で評価した。
・５点：オフフレーバーを感じない（サンプル１－１と同等）
・４点：オフフレーバーを僅かに感じる
・３点：オフフレーバーをやや感じる
・２点：オフフレーバーをとても感じる
・１点：オフフレーバーを非常に感じる（各実施例のファゴミン無添加サンプルと同等） The off-flavour of the obtained green tea beverage was sensory-evaluated by a 5-point evaluation method of 1 to 5 points by 5 specialized panels. The evaluation was performed with a sample containing the same amount of 2-methoxy-4-vinylphenol as in each example and no addition of fagomin as 1 point, and sample 1-1 as 5 points. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and evaluated as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavour ・ 3 points: Slightly off-flavour ・ 2 points: Very off-flavour ・ 1 point: Very off-flavour (equivalent to the Fagomin-free sample in each example)
　官能評価結果を下表に示す。緑茶飲料にファゴミンを添加することにより、２－メトキシ－４－ビニルフェノールがマスキングされて、オフフレーバーが抑制された。その結果、グリーンノートが増強して感じられた。 The sensory evaluation results are shown in the table below. By adding fagomin to the green tea beverage, 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed. As a result, the green note was felt to be strengthened.
　なお、２－メトキシ－４－ビニルフェノール含有量が２０ｐｐｂであるサンプル３Ｂ－１０は、２－メトキシ－４－ビニルフェノールのオフフレーバーが強く、マスキング効果が発揮されなかった。また、２－メトキシ－４－ビニルフェノール含有量が０．０３ｐｐｂであるサンプル３Ｂ－３と３Ｂ－４は、ともに５点であるが、サンプル３Ｂ－３と比較するとサンプル３Ｂ－４の方がファゴミンの雑味をわずかに感じると評価するパネルもいた。 The sample 3B-10 having a 2-methoxy-4-vinylphenol content of 20 ppb had a strong off-flavor of 2-methoxy-4-vinylphenol, and the masking effect was not exhibited. In addition, Samples 3B-3 and 3B-4 having a 2-methoxy-4-vinylphenol content of 0.03 ppb both scored 5 points, but Sample 3B-4 had more fagomin than Sample 3B-3. Some panels evaluated that they felt a slight miscellaneous taste.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　実験３Ｂ－２
　実験１－２で得られたサンプル１－６に、２－メトキシ－４－ビニルフェノールとファゴミンを配合し、下表に示す配合の緑茶飲料を製造した。 Experiment 3B-2
2-Methoxy-4-vinylphenol and fagomin were blended with Sample 1-6 obtained in Experiment 1-2 to produce a green tea beverage having the formulations shown in the table below.
　実験３Ｂ－１と同様にして緑茶飲料のオフフレーバーを評価した結果を下表に示す。緑茶飲料にファゴミンを添加することにより、２－メトキシ－４－ビニルフェノールがマスキングされて、オフフレーバーが抑制された。その結果、グリーンノートが増強して感じられた。 The table below shows the results of evaluating the off-flavour of green tea beverages in the same manner as in Experiment 3B-1. By adding fagomin to the green tea beverage, 2-methoxy-4-vinylphenol was masked and off-flavour was suppressed. As a result, the green note was felt to be strengthened.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　実験４：緑茶飲料の製造と評価
　実験４Ａ
　オフフレーバーを感じられる市販の加熱殺菌済容器詰緑茶飲料を分析したところ、２－メトキシ－４－ビニルフェノールを含有することが分かった。これらの容器詰緑茶飲料に下表の通りサフラナールを添加して緑茶飲料を調製し、サフラナールを添加していない緑茶飲料を対照としてオフフレーバーを評価した（緑茶飲料のｐＨ：約６．０）。 Experiment 4: Production and evaluation of green tea beverage Experiment 4A
Analysis of a commercially available heat-sterilized packaged green tea beverage with off-flavour revealed that it contained 2-methoxy-4-vinylphenol. Safranal was added to these packaged green tea beverages as shown in the table below to prepare green tea beverages, and the off-flavor was evaluated using the green tea beverages to which no safranal was added as a control (green tea beverage pH: about 6.0).
　具体的には、サフラナールを添加していない緑茶飲料とオフフレーバーが同等である場合を±、オフフレーバーがわずかにある場合を＋、オフフレーバーがない場合を＋＋として評価した。 Specifically, the case where the off-flavour was equivalent to the green tea beverage to which safranal was not added was evaluated as ±, the case where there was a slight amount of off-flavour was evaluated as +, and the case where there was no off-flavour was evaluated as ++.
　下表から明らかなとおり、市販されている容器詰緑茶飲料においてもサフラナールを添加することで、２－メトキシ－４－ビニルフェノールのオフフレーバーを抑制することが示された。 As is clear from the table below, it was shown that the off-flavour of 2-methoxy-4-vinylphenol was suppressed by adding safranal even in a commercially available packaged green tea beverage.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　実験４Ｂ
　オフフレーバーを感じられる市販の加熱殺菌済容器詰緑茶飲料を分析したところ、２－メトキシ－４－ビニルフェノールを含有することが分かった。これらの容器詰緑茶飲料に下表の通りファゴミンを添加して緑茶飲料を調製し、ファゴミンを添加していない緑茶飲料を対照としてオフフレーバーを評価した（緑茶飲料のｐＨ：約６．０）。 Experiment 4B
Analysis of a commercially available heat-sterilized packaged green tea beverage with off-flavour revealed that it contained 2-methoxy-4-vinylphenol. As shown in the table below, fagomin was added to these packaged green tea beverages to prepare green tea beverages, and off-flavour was evaluated using the green tea beverages to which no fagomin was not added as controls (pH of green tea beverages: about 6.0).
　具体的には、ファゴミンを添加していない緑茶飲料とオフフレーバーが同等である場合を±、オフフレーバーがわずかにある場合を＋、オフフレーバーがない場合を＋＋として評価した。 Specifically, the case where the off-flavour was equivalent to the green tea beverage to which no fagomin was added was evaluated as ±, the case where the off-flavour was slightly present was evaluated as +, and the case where the off-flavour was not added was evaluated as ++.
　下表から明らかなとおり、市販されている容器詰緑茶飲料においてもファゴミンを添加することで、２－メトキシ－４－ビニルフェノールのオフフレーバーを抑制することが示された。 As is clear from the table below, it was shown that the off-flavour of 2-methoxy-4-vinylphenol was suppressed by adding fagomin even in a commercially available packaged green tea beverage.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012

Claims (3)

  1. 　緑茶飲料において２－メトキシ－４－ビニルフェノールに起因するオフフレーバーをマスキングする方法であって、
    　０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンを含有させることを含む、上記方法。     A method of masking off-flavour caused by 2-methoxy-4-vinylphenol in green tea beverages.
    The method described above comprising containing 0.8-24 ppb of safranal or 0.1-8 ppm of fagomin.
  2. 　１０ｐｐｂ以下の２－メトキシ－４－ビニルフェノールを含有し、０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンが配合されている緑茶飲料。 A green tea beverage containing 2-methoxy-4-vinylphenol of 10 ppb or less and containing 0.8 to 24 ppb of safranal or 0.1 to 8 ppm of fagomin.
  3. 　２－メトキシ－４－ビニルフェノール濃度が１０ｐｐｂ以下である緑茶飲料の製造方法であって、
    　０．８～２４ｐｐｂのサフラナールまたは０．１～８ｐｐｍのファゴミンを配合することを含む、上記方法。
          A method for producing a green tea beverage having a 2-methoxy-4-vinylphenol concentration of 10 ppb or less.
    The method described above comprising blending 0.8-24 ppb of safranal or 0.1-8 ppm of fagomin.
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