WO2021132441A1 - Boisson à base de thé vert ayant une saveur passée réduite - Google Patents

Boisson à base de thé vert ayant une saveur passée réduite 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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Prior art keywords
green tea
tea beverage
flavour
vinylphenol
methoxy
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PCT/JP2020/048374
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English (en)
Japanese (ja)
Inventor
麻里 武藤
晃伸 柳田
大悟 指宿
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サントリーホールディングス株式会社
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Priority claimed from JP2020146535A external-priority patent/JP6807483B1/ja
Priority claimed from JP2020146532A external-priority patent/JP6806947B1/ja
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/fr

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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 ++.

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

Abstract

L'objet de la présente invention est de fournir une boisson à base de thé vert dans laquelle la saveur passée, qui est un arôme de 2-méthoxy-4-vinylphénol, est masquée.　La saveur passée d'une boisson à base de thé vert emballée est masquée par ajout de 0,8 à 24 ppb de safranal ou de 0,1 à 8 ppm de fagomine dans la boisson à base de thé vert.
PCT/JP2020/048374 2019-12-27 2020-12-24 Boisson à base de thé vert ayant une saveur passée réduite WO2021132441A1 (fr)

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP2019-237825 2019-12-27
JP2019237807 2019-12-27
JP2019237825 2019-12-27
JP2019-237807 2019-12-27
JP2020-146532 2020-09-01
JP2020-146535 2020-09-01
JP2020146535A JP6807483B1 (ja) 2019-12-27 2020-09-01 オフフレーバーが低減された緑茶飲料
JP2020146532A JP6806947B1 (ja) 2019-12-27 2020-09-01 オフフレーバーが低減された緑茶飲料

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Citations (12)

* Cited by examiner, † Cited by third party
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