WO2022209662A1 - 青海苔香を有する固形組成物 - Google Patents
青海苔香を有する固形組成物 Download PDFInfo
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- WO2022209662A1 WO2022209662A1 PCT/JP2022/010280 JP2022010280W WO2022209662A1 WO 2022209662 A1 WO2022209662 A1 WO 2022209662A1 JP 2022010280 W JP2022010280 W JP 2022010280W WO 2022209662 A1 WO2022209662 A1 WO 2022209662A1
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- Prior art keywords
- tea
- penten
- solid composition
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- present
- Prior art date
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- 239000008247 solid mixture Substances 0.000 title claims abstract description 85
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract description 15
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 217
- JLIDVCMBCGBIEY-UHFFFAOYSA-N 1-penten-3-one Chemical compound CCC(=O)C=C JLIDVCMBCGBIEY-UHFFFAOYSA-N 0.000 claims abstract description 139
- 235000013616 tea Nutrition 0.000 claims description 93
- 229920001353 Dextrin Polymers 0.000 claims description 78
- 239000004375 Dextrin Substances 0.000 claims description 78
- 235000019425 dextrin Nutrition 0.000 claims description 78
- 229940092665 tea leaf extract Drugs 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 39
- 235000013305 food Nutrition 0.000 claims description 30
- 125000003118 aryl group Chemical group 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 23
- MOQGCGNUWBPGTQ-UHFFFAOYSA-N 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde Chemical compound CC1=C(C=O)C(C)(C)CCC1 MOQGCGNUWBPGTQ-UHFFFAOYSA-N 0.000 claims description 12
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 12
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 claims description 12
- 125000004122 cyclic group Chemical group 0.000 claims description 11
- VHVMXWZXFBOANQ-UHFFFAOYSA-N 1-Penten-3-ol Chemical compound CCC(O)C=C VHVMXWZXFBOANQ-UHFFFAOYSA-N 0.000 claims description 10
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims description 6
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 claims description 6
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 6
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims description 6
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 claims description 6
- UZFLPKAIBPNNCA-UHFFFAOYSA-N alpha-ionone Natural products CC(=O)C=CC1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-UHFFFAOYSA-N 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 6
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims description 6
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 30
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 88
- 238000000034 method Methods 0.000 description 25
- 239000000243 solution Substances 0.000 description 25
- 241000196222 Codium fragile Species 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 229920002245 Dextrose equivalent Polymers 0.000 description 12
- 238000001256 steam distillation Methods 0.000 description 12
- 239000000284 extract Substances 0.000 description 11
- 238000004817 gas chromatography Methods 0.000 description 11
- 238000004821 distillation Methods 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 235000009569 green tea Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000020344 instant tea Nutrition 0.000 description 6
- 238000002470 solid-phase micro-extraction Methods 0.000 description 6
- 238000011088 calibration curve Methods 0.000 description 5
- 235000019225 fermented tea Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 4
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 4
- 235000012970 cakes Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
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- 241001474374 Blennius Species 0.000 description 3
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- 208000033962 Fontaine progeroid syndrome Diseases 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 239000012159 carrier gas Substances 0.000 description 3
- 239000004205 dimethyl polysiloxane Substances 0.000 description 3
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 3
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005185 salting out Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003575 carbonaceous material Substances 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- -1 for example Polymers 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 108010038851 tannase Proteins 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940098324 green tea leaf extract Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 235000012461 sponges Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Definitions
- the present invention relates to a solid composition, and more specifically to a solid composition that provides a green laver scent.
- Tea beverages obtained by processing tea leaves are widely consumed not only in Japan but around the world. Tea beverages are sold as packaged beverages that are sterilized and filled in containers such as PET bottles and cans, or are dried and pulverized into a powder form and dissolved in water or hot water before drinking. It is sold as a thing. Powdered tea that is drunk with water or hot water is roughly divided into two types. One is instant tea obtained by drying tea leaf extract, and the other is tea leaves. It is a powdered tea obtained by pulverizing as it is.
- Patent Document 1 As for instant tea, techniques for improving the flavor of tea have been disclosed so far.
- Patent Document 2 instant tea
- Patent Document 3 instant tea using monosaccharides or disaccharides such as glucose and maltose is also disclosed (Patent Document 3) for the purpose of suppressing deterioration of flavor over time.
- powdered tea for the purpose of improving dispersibility and solubility in water, for example, powdered tea obtained by dispersing crushed tea leaves in a plant extract and then spray-drying the dispersion (Patent Document 4).
- powdered tea mainly composed of ground tea leaves obtained by grinding and atomizing in an aqueous solution Patent Document 5
- an object of the present invention is to provide a solid composition that, when added to a medium such as water, imparts an excellent aroma of green seaweed.
- the present invention relates to, but is not limited to, the following.
- the composition according to (1) which is a powder composition.
- the composition according to (1) or (2) which contains two or more dextrins.
- the composition according to (3) which contains linear dextrin and cyclic dextrin.
- the present invention it is possible to provide a solid composition that, when added to a medium such as water, provides an excellent aroma of green seaweed.
- the solid composition of the present invention can be made into a tea beverage using water or hot water, and can provide a green laver flavor like high-grade tea when the tea beverage is drunk. Since the solid composition of the present invention is very lightweight compared to tea beverages, it is extremely convenient during transportation.
- the solid composition of the present invention can also be used as a raw material for food.
- the number and variety of tea-flavored foods have been increasing.
- Using the solid composition of the present invention it is possible to impart green laver flavor like high-grade tea to confectionery such as cakes, sponge cakes, candies, cookies, jellies, puddings, and chocolates.
- One aspect of the present invention is a solid composition containing dimethylsulfide and 1-penten-3-one, wherein the weight ratio of dimethylsulfide content to 1-penten-3-one content is 120 or more.
- the solid composition exhibits green laver scent, and the scent is excellent as green laver scent.
- green seaweed scent as used herein means a scent that is a mixture of a faint aroma, sweetness, and an ocean-like smell.
- tea leaf extract The solid composition of the present invention can contain a tea leaf extract.
- tea leaf extract means a component extracted from tea leaves.
- tea leaves can be leaves obtained from plants belonging to the genus Camellia of the family Theaceae (Camellia sinensis (L) O. Kuntze, etc.).
- the tea leaves used in the present invention can be classified into unfermented tea, semi-fermented tea and fermented tea according to the processing method. Examples of non-fermented tea include green tea such as crude tea, sencha, gyokuro, kabusecha, tencha, sayha, hojicha, kettle tea, stem tea, stick tea, and sprout tea.
- Semi-fermented teas include, for example, oolong teas such as Tieguanyin, Irotane, Ogonkatsura, and Wuyi rock tea. Fermented teas include, for example, black teas from Darjeeling, Assam, Sri Lanka, and the like. In the present invention, only one type of tea leaves may be used alone, or a plurality of types of tea leaves may be blended and used. Moreover, the tea leaves are not particularly limited as long as they can extract aromatic components, and leaves, stems, and the like can be used as appropriate, and the form thereof is not limited to large leaves, powder, and the like. In the present invention, although not particularly limited, a green tea leaf extract is preferably used, and a sencha tea leaf extract is more preferably used.
- the content of the tea leaf extract in the solid composition of the present invention is not particularly limited, but is, for example, 30-90% by weight, preferably 35-80% by weight, more preferably 40-70% by weight.
- the content of the tea leaf extract is within the above range, the flavor derived from the tea leaves can be felt sufficiently.
- the solid composition of the invention contains dimethylsulfide and 1-penten-3-one.
- Dimethyl sulfide is an organic sulfur compound represented by the compositional formula (CH 3 ) 2 S (CAS registration number: 75-18-3), and is known as a scent component of seaweed.
- 1-penten-3-one is an organic compound represented by the molecular formula C 5 H 8 O (CAS number: 1629-58-9), and it emits a rotten onion-like odor and is It is known to have a pungent, resinous odor.
- the weight ratio of dimethylsulfide content to 1-penten-3-one content is 120 or more.
- dimethyl sulfide is known to be an aromatic component that gives off the scent of seaweed. It is difficult to achieve the green laver flavor felt in tea beverages.
- 1-penten-3-one with such dimethyl sulfide in the above weight ratio, a particularly excellent green seaweed scent can be felt. More specifically, the presence of 1-penten-3-one in the above weight ratio makes the green seaweed scent feel sharp.
- the weight ratio of dimethyl sulfide content to 1-penten-3-one content in the solid composition of the present invention is preferably 125 or more, 130 or more, 150 or more, 175 or more, 200 or more, 250 or more, or 300 or more. be. Also, the weight ratio of the dimethyl sulfide content to the 1-penten-3-one content in the solid composition of the present invention is preferably 100,000 or less, 70,000 or less, 50,000 or less, or 30,000 or less. Typically, the weight ratio of dimethyl sulfide content to 1-penten-3-one content in the solid composition of the present invention is preferably 125-100000, more preferably 130-70000, even more preferably 150-50000. is.
- the content of dimethyl sulfide in the solid composition of the present invention is not particularly limited, but is, for example, 0.001 ppm or more, preferably 0.002 ppm or more, 0.005 ppm or more, 0.01 ppm or more, 0.012 ppm or more, 0 0.015 ppm or greater, 0.02 ppm or greater, 0.5 ppm or greater, or 1 ppm or greater.
- the upper limit of the content of dimethylsulfide in the solid composition is not particularly limited.
- the content is, for example, 20000 ppm or less, preferably 10000 ppm or less, 5000 ppm or less, 1000 ppm or less, 500 ppm or less, 200 ppm or less, or 150 ppm or less.
- the content of dimethyl sulfide in the solid composition of the present invention is typically 0.001 ppm to 10000 ppm, preferably 0.005 ppm to 500 ppm, more preferably 0.012 ppm to 200 ppm, even more preferably 0.02 ppm to 150 ppm. is.
- the content of 1-penten-3-one in the solid composition of the present invention is not particularly limited, but is, for example, 1000 ppb or less, preferably 700 ppb or less, 500 ppb or less, 200 ppb or less, 150 ppb or less, or 100 ppb or less, or 50 ppb or less.
- the presence of 1-penten-3-one in a content within the above range together with dimethyl sulfide allows the solid composition of the present invention to exhibit an excellent green laver flavor.
- the contents of dimethylsulfide and 1-penten-3-one in the solid composition can be measured using gas chromatography (GC).
- GC gas chromatography
- SHIMADZU Nexis GC-2030 Shimadzu Corporation
- a solution is prepared by dissolving the solid composition of the present invention in water, and the content of various aromatic components can be measured using the solution under the following conditions.
- MS SHIMADZU GCMS-QP2020NX HS: Shimadzu AOC-6000
- SPME SPME Arrow 1.10mm : DVB/C-WR/PDMS
- the solid composition of the invention can contain dextrin.
- Dextrin is a generic term for carbohydrates obtained by hydrolysis of starch or glycogen.
- Dextrin can be used in the present invention as an excipient to form a solid composition.
- the type of dextrin used in the solid composition of the present invention is not particularly limited, but may be one or more, two or more, three or more, or four or more, preferably two or more, more preferably. are three or more.
- the content of dextrin in the solid composition of the present invention is not particularly limited, but the total content of dextrin is, for example, 10 to 70% by weight, preferably 20 to 65% by weight, more preferably 30 to 60% by weight. . Commercially available products can be used as dextrin in the present invention.
- the content of dextrin in the solid composition can be measured by sugar analysis using methods known to those skilled in the art.
- the dextrin used in the present invention is not particularly limited, but includes linear dextrin, cyclic dextrin, helical dextrin, and the like.
- linear dextrin as used herein means a dextrin in which glucose is bound in a straight chain or in a branched chain form without forming a ring structure or a helical structure.
- cyclic dextrin means a dextrin in which glucose binds to form a ring structure and does not form a helical structure.
- helical dextrin as used herein means a dextrin in which glucose is bound to form a helical structure.
- the solid compositions of the present invention preferably contain linear dextrins and cyclic dextrins.
- the straight-chain dextrin is not particularly limited, but for example, a straight-chain dextrin with a DE (dextrose equivalent) of 1-25 or a straight-chain dextrin with a weight average molecular weight of 500-160,000 can be used.
- linear dextrin can be used alone or in combination of two or more.
- a preferred embodiment of the present invention is the use of two linear dextrins.
- linear dextrins When two types of linear dextrins are used, for example, a combination of a linear dextrin having a DE of 2 to 5 and a linear dextrin having a DE of 16 to 20, or a linear dextrin having a weight average molecular weight of 90,000 to 140,000 and weight Combinations with linear dextrins of average molecular weight 600-1200 can be utilized.
- the content of linear dextrin in the solid composition of the present invention is, for example, 0 to 65% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight.
- the content of linear dextrin with DE 2-5 in the solid composition of the present invention is For example, it is 0 to 60% by weight, preferably 5 to 50% by weight, more preferably 10 to 45% by weight. 50% by weight, more preferably 10 to 45% by weight.
- the content ratio (weight ratio) of the linear dextrin with DE 2-5 and the linear dextrin with DE 16-20 is, for example, 4:0.5-0.5:5, preferably 3:1-1: 5, more preferably 2:1 to 1:4.
- the weight average molecular weight of the solid composition of the present invention is 90,000 to 90,000.
- the content of linear dextrin of 140000 is, for example, 0 to 65% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight, and the content of linear dextrin having a weight average molecular weight of 600 to 1200
- the amount is for example 5-60% by weight, preferably 5-50% by weight, more preferably 10-45% by weight.
- the content ratio (weight ratio) of linear dextrin having a weight average molecular weight of 90,000 to 140,000 and linear dextrin having a weight average molecular weight of 600 to 1,200 is, for example, 5:1 to 1:3, preferably 3:1 to 1:2, more preferably 2:1 to 1:1.
- cyclodextrin can be used as the cyclic dextrin.
- ⁇ -cyclodextrin any of ⁇ -cyclodextrin, ⁇ -cyclodextrin and ⁇ -cyclodextrin can be used in the present invention, ⁇ -cyclodextrin is preferably used.
- the weight average molecular weight of the cyclic dextrin used in the present invention is not particularly limited, it is, for example, 700-1300, preferably 800-1200, more preferably 900-1100.
- the content of cyclic dextrin in the solid composition of the present invention is, for example, 0.5-15% by weight, preferably 1-12% by weight, more preferably 3-10% by weight.
- the content ratio (weight ratio) of linear dextrin and cyclic dextrin is, for example, 20:1 to 2:1, preferably 15:1 to 3:1, and more. It is preferably 12:1 to 5:1.
- the solid composition of the present invention may contain helical dextrin.
- the DE of the helical dextrin used in the present invention is not particularly limited, but is, for example, less than 7, preferably less than 6, and more preferably less than 5.
- the content of helical dextrin in the solid composition of the present invention is, for example, 0-45% by weight, preferably 5-30% by weight, more preferably 10-20% by weight.
- the content ratio (weight ratio) of linear dextrin and helical dextrin is, for example, 1:3 to 3:1, preferably 1:2 to 2:1, more preferably 1:1.5 to 1.5:1.
- the solid composition of the present invention contains ⁇ -ionone, ⁇ -ionone, ⁇ -cyclocitral, (z)-3-hexenol, 1-pentene-3, in addition to dimethylsulfide and 1-penten-3-one described above.
- - may further contain one or more aromatic ingredients selected from the group consisting of ol, hexanal and nerolidol;
- the content of ⁇ -ionone in the solid composition of the present invention is, for example, 10000 ppb or less, preferably 5000 ppb or less, more preferably 2000 ppb or less.
- the content of ⁇ -ionone in the solid composition of the present invention is, for example, 10000 ppb or less, preferably 5000 ppb or less, more preferably 2000 ppb or less.
- the content of ⁇ -cyclocitral in the solid composition of the present invention is, for example, 10000 ppb or less, preferably 5000 ppb or less, more preferably 2000 ppb or less.
- the content of (z)-3-hexenol in the solid composition of the present invention is, for example, 1 to 20000 ppb, preferably 2 to 15000 ppb, more preferably 3 to 10000 ppb.
- the content of 1-penten-3-ol in the solid composition of the present invention is, for example, 10-10000 ppb, preferably 15-8000 ppb, more preferably 20-7000 ppb.
- the content of hexanal in the solid composition of the present invention is, for example, 1-10000 ppb, preferably 2-5000 ppb, more preferably 5-2000 ppb.
- the content of nerolidol in the solid composition of the present invention is, for example, 1-10000 ppb, preferably 2-5000 ppb, more preferably 5-2000 ppb.
- the contents of ⁇ -ionone, ⁇ -ionone, ⁇ -cyclocitral, (z)-3-hexenol, 1-penten-3-ol, hexanal and nerolidol in the solid composition are measured by gas chromatography mass It can be measured using an analytical method (GC/MS). Specifically, the content of various aromatic components can be measured under the following conditions.
- dimethylsulfide and 1-penten-3-one may each be purified or crudely purified, or an extract containing dimethylsulfide and 1-penten-3-one may be used.
- the extract containing dimethylsulfide and 1-penten-3-one a naturally occurring extract can be used, and both a plant extract and an animal extract can be used.
- the tea leaf extract containing dimethylsulfide and 1-penten-3-one is preferably a different type of tea leaf extract from the tea leaf extracts described above. That is, when the tea leaf extract described above is used as the first tea leaf extract, the tea leaf extract containing dimethyl sulfide and 1-penten-3-one can be used as the second tea leaf extract different from it. can.
- dimethylsulfide and 1-penten-3-one may be derived from the first tea leaf extract.
- the content of dimethylsulfide and 1-penten-3-one means the amount contained in the solid composition of the present invention regardless of their origin.
- Unfermented tea is preferably used as the raw material for the tea leaf extract containing dimethyl sulfide and 1-penten-3-one.
- green tea such as hojicha.
- the tea leaf extract containing dimethyl sulfide and 1-penten-3-one may be extracted from only one type of tea leaf, or may be extracted by blending multiple types of tea leaves. good.
- the tea leaf extract containing dimethyl sulfide and 1-penten-3-one is preferably a tea leaf extract of green tea, more preferably shaded from sunlight before plucking kabusecha, gyokuro, tencha, etc. It is an extract of cover-grown tea leaves.
- the content is not particularly limited, and the content of dimethylsulfide or 1-penten-3-one in the solid composition of the present invention is It can be adjusted so as to fall within the range shown above.
- the solid composition of the present invention contains additives that are commonly used in food and drink, such as antioxidants, preservatives, pH adjusters, sweeteners, nutritional enhancers, and thickeners. Stabilizers, emulsifiers, dietary fibers, quality stabilizers and the like can be added within limits that do not impair the effects of the present invention.
- the solid composition of the present invention is not particularly limited, it is preferably in the form of powder, that is, a powder composition.
- the powder composition may be in powder form, including granules.
- the particle size of the powder composition is not particularly limited, but is, for example, 0.1 to 500 ⁇ m, preferably 1 to 300 ⁇ m, more preferably 10 to 200 ⁇ m.
- the solid composition of the present invention can be contained in food and drink (beverages and foods). That is, in the present invention, it is possible to provide a food or drink containing the solid composition described above.
- the solid composition of the present invention is preferably incorporated into a liquid to form a beverage, and most preferably dissolved in water or hot water to be drunk as a tea beverage.
- the solid composition of the present invention can be provided as instant tea.
- instant tea as used herein means a powdered beverage obtained by drying a solution using an extract of tea leaves as a raw material and processing it into powder. Tea beverages include unfermented tea (such as green tea), semi-fermented tea (such as oolong tea), and fermented tea (such as black tea).
- Unfermented tea produced by the company
- unfermented tea such as Ureshino tea, Aoyagi tea, and various Chinese teas such as pot roasted tea
- semi-fermented tea such as Baozhong tea, Tieguanyin tea, and oolong tea
- Teas such as fermented teas, such as tea, can be mentioned.
- the tea beverage in which the solid composition of the present invention is utilized is preferably green tea. That is, the solid composition of the present invention can be provided as instant green tea.
- the solid composition of the present invention is contained in a liquid such as water or hot water
- its content in the solution is not particularly limited, but for example 0.01 to 20% by weight, preferably 0.05 to 10% by weight, More preferably, it is 0.1 to 5.0% by weight.
- the content of the solid composition in the solution is such that the content of dimethyl sulfide in the solution is, for example, 1 to 2500 ppb, preferably 5 to 2000 ppb, more preferably 10 to 1000 ppb, still more preferably 20 to 500 ppb, or
- the content of 1-penten-3-one in the solution is, for example, 0.0001 to 30 ppb, preferably 0.001 to 20 ppb, more preferably 0.003 to 20 ppb, still more preferably 0.003 to 14 ppb. can be adjusted to
- the solid composition of the present invention can also be added to foods.
- foods include, for example, both Japanese and Western sweets, cakes, sponge cakes, candies, cookies, jellies, puddings, chocolates, etc., frozen desserts such as ice creams, popsicles, sherbets, and snacks. and can also be used for bread and dairy products.
- the amount to be added can be appropriately set according to the type of food and the like.
- the amount added can be appropriately set according to the type of food.
- the solid composition of the present invention for example, the content in food is 0.01 to 20% by weight, preferably 0.05 to 10% by weight, more preferably 0.1 to 5.0% by weight, more preferably can be added to foods so as to be 0.5 to 5.0% by weight.
- the amount of the solid composition of the present invention added to food can also be set using the content of dimethylsulfide and/or 1-penten-3-one as an index.
- the solid composition of the present invention is added to food so that the content of dimethyl sulfide in the food is 1 to 2500 ppb, preferably 5 to 2000 ppb, more preferably 10 to 1000 ppb, still more preferably 20 to 500 ppb. be able to.
- the content of 1-penten-3-one in the food is 0.0001 to 30 ppb, preferably 0.001 to 20 ppb, more preferably 0.001 to 20 ppb, more preferably 0.003 to 14 ppb.
- the solid composition of the present invention can be added to food.
- the solid composition of the present invention is produced through the steps of (A) preparing a solution containing a tea leaf extract, dimethylsulfide and 1-penten-3-one, and (B) drying the resulting solution. can do.
- the solution may contain the tea leaf extract, dimethylsulfide and 1-penten-3-one, as well as the various components described above, such as dextrin.
- the blending amount of any component can be appropriately set as long as the effects of the present invention are not impaired, and the order of blending the various components is not particularly limited.
- the solvent for the solution water may be used, or the tea leaf extract may be used as it is.
- the weight ratio of the dimethylsulfide content to the 1-penten-3-one content may be 120 or more, provided that the weight ratio is 120 or more in the finally produced solid composition. good.
- Drying of the solution can be performed using a method conventionally known to those skilled in the art.
- methods such as spray drying, freeze drying, hot air drying, and vacuum drying can be used, and spray drying is preferably used in the present invention.
- Conditions such as temperature and time in the spray drying are not particularly limited, and can be adjusted as appropriate.
- the production of the solid composition of the present invention includes a step of concentrating the solution obtained in step (A) and a step of heat-treating the solution obtained in step (A).
- a step of concentrating the solution obtained in step (A) and a step of heat-treating the solution obtained in step (A).
- Any of the steps can be performed using methods conventionally known to those skilled in the art.
- a tea leaf extract (second tea leaf extract) containing both of these components may be used as described above.
- the solution in step (A) above can be prepared by mixing the first tea leaf extract and the second tea leaf extract.
- a tea leaf extract (second tea leaf extract) containing dimethylsulfide and 1-penten-3-one can be produced through a step of distilling tea leaves.
- the tea leaves used as the raw material in the second tea leaf extract are as explained above.
- tea leaves such as kabusecha, gyokuro, and tencha, which are shaded from sunlight and cultivated before plucking, are preferably used as raw materials. can be done.
- Steam distillation is typically used as a tea leaf distillation method for obtaining a tea leaf extract (second tea leaf extract) containing dimethyl sulfide and 1-penten-3-one.
- the steam distillation method is a method in which steam is passed through raw materials (tea leaves), and the aromatic components distilled with the steam are cooled and condensed.
- methods such as atmospheric steam distillation, reduced pressure steam distillation, and gas-liquid multistage countercurrent contact distillation (spinning cone column) can be employed.
- the atmospheric steam distillation method is used.
- Steam distillation of tea leaves is typically carried out by blow steam distillation. Blowing-type steam distillation is the direct contact of steam with raw materials (tea leaves) placed in a container such as a basket. is the way to get
- the extract obtained by the steam distillation method is further concentrated to obtain a high concentration of various aromatic components.
- distillation concentration is typically performed.
- distillation concentration for example, a method can be adopted in which the tea leaf extract is put into a distillation pot, heated from the bottom to boil, and the aromatic component is recovered together with the steam.
- the vacuum distillation concentration method is preferably adopted.
- an operation called salting out may be carried out.
- the polarity of the salt attracts water molecules in the distillate charged into the distillation pot, and volatilization of the organic compounds can be promoted.
- the salting-out treatment can be performed by adding a salt such as sodium chloride to the distillate to be concentrated.
- the tea leaf extract (second tea leaf extract) containing dimethyl sulfide and 1-penten-3-one may be produced through a step of performing activated carbon treatment.
- activated carbon means a porous carbon-based material produced from a carbon material such as wood through a high-temperature activation reaction.
- the solid composition of the present invention obtained as described above can be added to food and drink, and can enhance the aroma of green seaweed in food and drink. Therefore, another aspect of the present invention can be a method for enhancing the flavor of green laver in food and drink, comprising the step of adding the solid composition obtained through the above steps to food and drink.
- the dextrin used was a mixture of linear dextrin (weight average molecular weight: 120000, DE: 2-5) and ⁇ -cyclodextrin at a weight ratio of 4:1.
- the obtained tea leaf extract is subjected to solid-liquid separation (removal of tea leaf extraction residue), and then dextrin (linear dextrin) is added in an amount of 4.1 parts by weight with respect to 100 parts by weight of the tea leaf extract. It was mixed and heat-treated at 90° C. for 30 seconds. After that, insoluble components (tea leaves) were removed, and the tea leaf extract was concentrated by membrane concentration using a reverse osmosis membrane to prepare a tea leaf extract having a Brix value of 26.5 as the solid content concentration in the solution.
- a tea leaf distillate was prepared. Specifically, tea leaves of commercially available kabuse tea and the same amount of water (1 kg of water per 1 kg of tea leaves) were mixed to wet the tea leaves. The tea leaves were then introduced into the steam distillation kettle. The steam pressure was set to 0.20 MPa, the steam flow rate was set so as to collect about 60% by weight of the distillate (aroma) of the raw material weight in about 30 minutes, and the steam temperature was about 100°C ( Blowing-type steam distillation was carried out under normal pressure conditions. Condensation was carried out so that the temperature of the distillate (aroma) was 20° C. or lower, and the distillate was collected for about 30 minutes after the start of distillation. By repeating the same operation, a distillate containing about 60% by weight of the raw material was obtained.
- the obtained distillate was put into the still, and the pressure inside the still was reduced to -0.089 MPa using a vacuum pump.
- the liquid temperature of the distillate was raised to 60°C by indirectly heating this under the condition of a vapor pressure of 0.20 MPa. Condensation was carried out so that the temperature of the distillate (aroma) was 20° C. or lower, and the distillate was recovered. About 160 minutes were spent collecting the distillate from the start of the outflow, and about 10% by weight of the charged distillate (aroma) was obtained. This operation was repeated four times to concentrate the distillate (aroma) about 10 times. The distillate thus obtained was used as a tea leaf distillate.
- ⁇ Calibration curve> A standard stock solution (ethanol solvent) was prepared so that the target aromatic component had a concentration of 1000 ppm. Adjusted to 0.5 ppm. 10 mL of each preparation liquid was put into a 20-mL vial containing 3 g of sodium chloride to obtain a calibration curve sample.
- the concentrations of dimethyl sulfide and 1-penten-3-one in the analysis sample were 10.4 ppb and 0.08 ppb, respectively.
- fragrance component ratio (1) From the above results, we focused on the content ratio of dimethyl sulfide and 1-penten-3-one, and particularly the weight ratio of dimethyl sulfide content to 1-penten-3-one content (dimethyl sulfide/1-penten-3 - on) was considered.
- sencha was put into a tea extraction tank, and dextrin (20 parts by weight with respect to 100 parts by weight of sencha), tannase (11.2 parts by weight with respect to 100 parts by weight of sencha) part), L-ascorbic acid (3 parts by weight with respect to 100 parts by weight of sencha), and baking soda (1.2 parts by weight with respect to 100 parts by weight of sencha). 15 L of hot water) was added thereto, and the mixture was kept at 45° C. for 20 minutes to prepare a tea leaf extract.
- the dextrin used was a mixture of linear dextrin (weight average molecular weight: 120000, DE: 2-5) and ⁇ -cyclodextrin at a weight ratio of 4:1.
- the obtained tea leaf extract is subjected to solid-liquid separation (removal of tea leaf extraction residue), and then dextrin (linear dextrin) is added in an amount of 4.1 parts by weight with respect to 100 parts by weight of the tea leaf extract. It was mixed and heat-treated at 90° C. for 30 seconds. Thereafter, insoluble components (tea leaves) were removed, and membrane concentration was performed using a reverse osmosis membrane to concentrate the tea leaf extract, thereby producing a tea leaf extract having a Brix value of 25.6 as the solid content concentration in the solution. Finally, heat treatment was performed at 90° C. for 45 seconds to prepare a tea leaf extract. The resulting tea leaf extract was spray-dried to obtain powdered tea as a base.
- a sensory evaluation was conducted by a panel of two people who were sufficiently trained in flavor evaluation for the various samples prepared.
- the degree of green laver scent felt in the samples, gas odor and stuffiness, and the desirability of the green laver scent felt in the samples were evaluated according to the following criteria, and the average value of the evaluation points was calculated.
- the stuffy feeling means a feeling of heating with unclear flavor framework.
- the evaluation was carried out as a control by adding only the standard dimethyl sulfide to the powdered tea solution to adjust the dimethyl sulfide concentration to 20 ppb.
- dimethylsulfide and 1-penten-3-one are present and the weight ratio of dimethylsulfide content to 1-penten-3-one content (dimethylsulfide/1-penten-3-one) is given It was shown that an excellent scent as green seaweed scent can be felt by being in the range of
- fragrance component ratio (2) Using the powder composition prepared according to 1 above, the effect of the weight ratio of dimethylsulfide content to 1-penten-3-one content (dimethylsulfide/1-penten-3-one) was examined.
- the concentrations of dimethyl sulfide and 1-penten-3-one in the powder composition itself used in this test were 1500 ppb and 6 ppb, respectively.
- Add 100 mL of water to 1 g of this powder composition to prepare a solution of the powder composition, and add a standard product of 1-penten-3-one to this solution so that the final concentration is as shown in the table below. were added to prepare various samples.
- the concentration of 1-penten-3-one contained in the standard was unknown, the concentration was measured by gas chromatography in advance.
- a standard product of 1-penten-3-one is diluted with pure water between 50 and 5000 times, adjusted appropriately so that the concentration is within the range of the calibration curve, and used as a sample for concentration measurement. did. Analysis by gas chromatography was performed using the same method as above.
- dimethylsulfide and 1-penten-3-one are present and the weight ratio of dimethylsulfide content to 1-penten-3-one content (dimethylsulfide/1-penten-3-one) is given It was shown that an excellent scent as green seaweed scent can be felt by being in the range of Since the powder composition used also contained aromatic components other than the above two components, it was suggested that the presence of these other aromatic components contributed to the improvement of the green laver scent.
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Abstract
Description
(1)ジメチルスルフィド及び1-ペンテン-3-オンを含有し、ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比が120以上である、固形組成物。
(2)粉末組成物である、(1)に記載の組成物。
(3)2種類以上のデキストリンを含有する、(1)または(2)に記載の組成物。
(4)直鎖状デキストリン及び環状デキストリンを含有する、(3)に記載の組成物。
(5)ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比が150以上である、(1)~(4)のいずれか1に記載の組成物。
(6)α-イオノン、β-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有する、(1)~(5)のいずれか1に記載の組成物。
(7)茶葉抽出物を含有する、(1)~(6)のいずれか1に記載の組成物。
(8)茶葉抽出物が、煎茶の茶葉抽出物である、(1)~(7)のいずれか1に記載の組成物。
(9)(1)~(8)のいずれか1に記載の組成物を含有する、飲食品。
(10)飲料である、(9)に記載の飲食品。
(11)茶飲料である、(10)に記載の飲食品。
本発明の固形組成物は、茶葉抽出物を含有することができる。ここで、本明細書において「茶葉抽出物」とは、茶葉より抽出された成分を意味する。本発明において、茶葉は、ツバキ科ツバキ属の植物(Camellia sinensis (L) O. Kuntzeなど)から得られる葉を用いることができる。本発明で使用される茶葉は、加工方法により、不発酵茶、半発酵茶、発酵茶に分類することができる。不発酵茶としては、例えば、荒茶、煎茶、玉露、かぶせ茶、碾茶、番茶、ほうじ茶、釜入り茶、茎茶、棒茶、芽茶等の緑茶が挙げられる。半発酵茶としては、例えば、鉄観音、色種、黄金桂、武夷岩茶等の烏龍茶が挙げられる。発酵茶としては、例えば、ダージリン、アッサム、スリランカ等の紅茶が挙げられる。本発明において茶葉は、1種のみを単独で使用してもよいし、複数種類の茶葉をブレンドして使用してもよい。また、茶葉としては、芳香成分が抽出可能な部位であれば特に制限されず、葉、茎など適宜使用することができ、その形態も大葉、粉状など制限されない。本発明では、特に限定されないが、好ましくは緑茶の茶葉抽出物が用いられ、より好ましくは煎茶の茶葉抽出物が用いられる。
本発明の固形組成物は、ジメチルスルフィド及び1-ペンテン-3-オンを含有する。ジメチルスルフィドは、組成式(CH3)2Sで表される有機硫黄化合物(CAS登録番号:75-18-3)であり、海苔の香り成分として知られている。また、1-ペンテン-3-オンは、分子式C5H8Oで表される有機化合物(CAS番号:1629-58-9)であり、玉ねぎが腐敗したようなにおいや、ゴム、溶媒又はプラスチック樹脂に感じられる鼻につく刺激臭を呈することが知られている。
装置:GC:SHIMADZU Nexis GC-2030
MS:SHIMADZU GCMS-QP2020NX
HS:SHIMADZU AOC-6000
SPME:SPME Arrow 1.10mm : DVB/C-WR/PDMS
カラム:GL Sciences INERTCAP 60m x 0.25mmi.d. df=0.25μm
温度条件:40℃(4分)~5℃/分~240℃
キャリアガス流量:He 1.43ml/分
注入法:スプリット(スプリット比9)
イオン源温度:200℃
測定用サンプルに関する条件は、後述の実施例で示した通りに設定することができる。溶解液中の芳香成分の含有量を測定した後で、水に溶解した固形組成物の量から逆算して固形組成物中の芳香成分の含有量を求めることができる。
本発明の固形組成物は、デキストリンを含有することができる。デキストリンは、デンプン又はグリコーゲンの加水分解により得られる炭水化物の総称である。本発明においてデキストリンは、固形組成物を形成するための賦形剤として使用することができる。本発明の固形組成物に使用されるデキストリンの種類は、特に限定されないが、1種類以上、2種類以上、3種類以上、又は4種類以上とすることができ、好ましくは2種類以上、より好ましくは3種類以上である。
本発明の固形組成物は、上記のジメチルスルフィド及び1-ペンテン-3-オンに加えて、α-イオノン、β-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有することができる。これらの芳香成分を本発明の固形組成物に含有させることにより、より一層バランスの優れた青海苔香が呈されるようになる。
装置:GC:SHIMADZU Nexis GC-2030
MS:SHIMADZU GCMS-QP2020NX
HS:SHIMADZU AOC-6000
SPME:SPME Arrow 1.10mm : DVB/C-WR/PDMS
カラム:GL Sciences INERTCAP 60m x 0.25mmi.d. df=0.25μm
温度条件:40℃(4分)~5℃/分~240℃
キャリアガス流量:He 1.43ml/分
注入法:スプリット(スプリット比9)
イオン源温度:200℃
測定用サンプルに関する条件は、後述の実施例で示した通りに設定することができる。
本発明の固形組成物において、ジメチルスルフィド及び1-ペンテン-3-オンはそれぞれ精製物又は粗精製物を使用してもよいし、或いは、ジメチルスルフィド及び1-ペンテン-3-オンを含む抽出物を使用してもよい。ジメチルスルフィド及び1-ペンテン-3-オンを含む抽出物としては、天然由来の抽出物を用いることができ、植物抽出物及び動物抽出物のいずれも利用することができる。本発明では、植物抽出物を使用することが好ましく、植物の中でも茶葉抽出物を使用することがより好ましい。ここで、特に制限されるわけではないが、ジメチルスルフィド及び1-ペンテン-3-オンを含む茶葉抽出物は、上記に述べた茶葉抽出物とは異なる種類の茶葉抽出物であることが好ましい。すなわち、上記に述べた茶葉抽出物を第一の茶葉抽出物とした場合、ジメチルスルフィド及び1-ペンテン-3-オンを含む茶葉抽出物は、それとは異なる第二の茶葉抽出物とすることができる。なお、本発明において、ジメチルスルフィド及び1-ペンテン-3-オンは第一の茶葉抽出物に由来するものであってもよい。本発明において、ジメチルスルフィド及び1-ペンテン-3-オンの含有量は、いずれも由来を問わず、本発明の固形組成物に含まれる量であることを意味する。
本発明の固形組成物は、上記に示した各種成分に加えて、通常の飲食品に用いられる添加物、例えば、酸化防止剤、保存料、pH調整剤、甘味剤、栄養強化剤、増粘安定剤、乳化剤、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。
本発明の固形組成物は、特に限定されないが、粉末状であること、すなわち粉末組成物であることが好ましい。本発明において、粉末組成物は粉末状の形態をしていればよく、顆粒もこれに含まれる。本発明において、粉末組成物の粒子径は、特に限定されないが、例えば0.1~500μm、好ましくは1~300μm、より好ましくは10~200μmである。
本発明の固形組成物は、(A)茶葉抽出物、ジメチルスルフィド及び1-ペンテン-3-オンを含有する溶液を調製する工程、並びに(B)得られた溶液を乾燥する工程、を経て製造することができる。当該溶液には、茶葉抽出物、ジメチルスルフィド及び1-ペンテン-3-オンのほかに、デキストリンなどの上述した各種成分が含まれていてもよい。いずれの成分の配合量も、本発明の効果を損なわない限りにおいて適宜設定することができ、各種成分を配合する順序も特に限定されない。また、当該溶液の溶媒としては水を用いてもよいし、あるいは茶葉の抽出液をそのまま用いてもよい。当該溶液において、ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比が120以上であってもよいが、最終的に製造された固形組成物において当該重量比が120以上であればよい。
以上の通り得られた本発明の固形組成物は、飲食品に添加することができ、飲食品における青海苔香の香りを高めることができる。したがって、本発明は、別の態様として、上記の工程を通じて得られた固形組成物を飲食品に添加する工程を含む、飲食品における青海苔香を高める方法とすることができる。
(1-1)茶葉抽出液
茶抽出用タンクの中に、市販の煎茶を投入し、あわせて、デキストリン(煎茶100重量部に対して20重量部)、タンナーゼ(煎茶100重量部に対して11.2重量部)、L-アスコルビン酸(煎茶100重量部に対して3重量部)及び重曹(煎茶100重量部に対して1.2重量部)を投入し、さらに煎茶投入量に対して15倍相当の湯(煎茶1kgに対して湯15L)を添加し、45℃で20分間保持して、茶葉の抽出液を作製した。デキストリンは、直鎖状デキストリン(重量平均分子量:120000、DE:2~5)とα-シクロデキストリンとの重量比が4:1の混合物を使用した。得られた茶葉抽出液に対して固液分離(茶葉抽出残渣除去)を行い、次いで、デキストリン(直鎖状デキストリン)を茶葉抽出液100重量部に対して4.1重量部の量で加えて混合し、90℃及び30秒間の条件で加熱処理を行った。その後、不溶性成分(茶葉)を取り除き、逆浸透膜による膜濃縮を行って茶葉抽出液を濃縮し、溶液中の固形分濃度としてBrix値が26.5である茶葉抽出液を作製した。
上記のプロセスとは別に、茶葉からの留出液を作製した。具体的には、市販のかぶせ茶の茶葉と等量の水(茶葉1kgに対して水1kg)を混合し、茶葉の湿潤処理を行った。次いで、茶葉を水蒸気蒸留釜内に投入した。蒸気圧力を0.20MPaに設定し、蒸気流量に関しては、原料重量の約60重量%の留出液(アロマ)を30分程度で回収するように蒸気流量を設定し、蒸気温度約100℃(常圧)の条件で吹き込み式の水蒸気蒸留を行った。留出液(アロマ)の温度が20℃以下となるように凝縮を行い、留出液の回収時間は、留出が開始してから30分間程度とした。同様の操作を繰り返すことで、原料の約60重量%の留出液を得た。
上記(1-1)で得られた茶葉抽出液に、上記(1-2)で得られた茶葉留出液を添加して混合した(茶葉抽出液100重量部に対して茶葉留出液1.5重量部)。次いで、その混合液を、90℃及び45秒間の条件で加熱処理した。加熱処理後の溶液に対して噴霧乾燥機を用いて噴霧乾燥処理を行い、粉末組成物を作製した。
上記により得られた粉末組成物においては、これを水に溶解したところ、青海苔香として優れた香りが感じられた。この粉末組成物について芳香成分の分析を行ったところ、ジメチルスルフィド、1-ペンテン-3-オン、α-イオノン、β-イオノン、β-シクロシトラール、ネロリドール、ヘキサナール、1-ペンテン-3-オール、(z)-3-ヘキセノール等が検出された。各種芳香成分の中からジメチルスルフィド及び1-ペンテン-3-オンの存在に着目して、粉末組成物におけるこれらの成分の濃度を以下の通り測定した。
対象とする芳香成分が1000ppmの濃度となるよう標準原液(エタノール溶媒)を作製し、それぞれの標準原液について純水で0.004、0.02、0.05、0.1、0.2、0.5ppmに調製した。各種調製液10mLを、塩化ナトリウム3gが入った20mL容量のバイアル瓶に投入して検量線サンプルとした。
検量線の濃度範囲に入るように粉末組成物を純水で適宜溶解し、得られた溶液10mLと塩化ナトリウム3gとを20mL容量のバイアル瓶に投入し、分析サンプルを作製した。
ガスクロマトグラフィー分析装置(SHIMADZU Nexis GC-2030(島津製作所))を用いて、各種芳香成分の濃度を測定した。
装置:GC:SHIMADZU Nexis GC-2030
MS:SHIMADZU GCMS-QP2020NX
HS:SHIMADZU AOC-6000
SPME:SPME Arrow 1.10mm : DVB/C-WR/PDMS
カラム:GL Sciences INERTCAP 60m x 0.25mmi.d. df=0.25μm
温度条件:40℃(4分)~5℃/分~240℃
キャリアガス流量:He 1.43ml/分
注入法:スプリット(スプリット比9)
イオン源温度:200℃
上記の結果から、ジメチルスルフィドと1-ペンテン-3-オンとの含有比に着目し、特にジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比(ジメチルスルフィド/1-ペンテン-3-オン)を検討した。
1:青海苔香を感じない
2:青海苔香をやや感じる
3:青海苔香を感じる
<ガス臭さ及びムレ感>
1:ガス臭さ及びムレ感を感じない
2:ガス臭さ及びムレ感をやや感じる
3:ガス臭さ及びムレ感を感じる
<青海苔香の好ましさ>
1:好ましくない
2:やや好ましい(青海苔香がやや優れている)
3:好ましい(青海苔香が優れている)
上記1に準じて作製された粉末組成物を用いて、ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比(ジメチルスルフィド/1-ペンテン-3-オン)の影響を調べた。
Claims (11)
- ジメチルスルフィド及び1-ペンテン-3-オンを含有し、ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比が120以上である、固形組成物。
- 粉末組成物である、請求項1に記載の組成物。
- 2種類以上のデキストリンを含有する、請求項1または2に記載の組成物。
- 直鎖状デキストリン及び環状デキストリンを含有する、請求項3に記載の組成物。
- ジメチルスルフィド含有量の1-ペンテン-3-オン含有量に対する重量比が150以上である、請求項1~4のいずれか1項に記載の組成物。
- α-イオノン、β-イオノン、β-シクロシトラール、(z)-3-ヘキセノール、1-ペンテン-3-オール、ヘキサナール及びネロリドールからなる群より選択される一以上の芳香成分をさらに含有する、請求項1~5のいずれか1項に記載の組成物。
- 茶葉抽出物を含有する、請求項1~6のいずれか1項に記載の組成物。
- 茶葉抽出物が、煎茶の茶葉抽出物である、請求項1~7のいずれか1項に記載の組成物。
- 請求項1~8のいずれか1項に記載の組成物を含有する、飲食品。
- 飲料である、請求項9に記載の飲食品。
- 茶飲料である、請求項10に記載の飲食品。
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CN202280023428.0A CN117042618A (zh) | 2021-03-31 | 2022-03-09 | 具有青海苔香的固体组合物 |
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TW202304311A (zh) | 2023-02-01 |
CN117042618A (zh) | 2023-11-10 |
JP2022156712A (ja) | 2022-10-14 |
US20240032558A1 (en) | 2024-02-01 |
AU2022247744A1 (en) | 2023-10-12 |
EP4316253A1 (en) | 2024-02-07 |
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