Method for producing animal and plant extracts

Abstract

A natural plant and animal extract using a water vapor distillation method in the past can give a natural feeling to a food and beverage, but is not sufficient in giving a unique aroma or giving a strong aroma with a small amount of addition. The present invention provides a method for producing a plant and animal extract including the following processes (A) to (D): process (A): a process of subjecting a plant and animal material to water vapor distillation to obtain a distillate; process (B): a process of making the pH of the distillate obtained in the process (A) 8.0 or higher; process (C): a process of freezing the distillate having a pH of 8.0 or higher obtained in the process (B); and process (D): a process of thawing the distillate frozen in the process (C). By incorporating the plant and animal extract obtained by the production method of the present invention in a food and beverage, a unique aroma can be given to the food and beverage. In particular, by adding a small amount of the green tea extract obtained by the production method of the present invention to a green tea beverage, a tea beverage having a soft and rich green aroma of a freshly brewed tea can be provided.

Description

TECHNICAL FIELD

[0001] The present application relates to a manufacturing method of a plant and animal extract, a plant and animal extract obtained by the manufacturing method, and a manufacturing method of a food and beverage to which the plant and animal extract obtained by the manufacturing method is added. BACKGROUND

[0002] The water vapor distillation method has been known since ancient times as a method for obtaining aroma components of natural plants and animals, and is applied to a manufacturing method of a plant and animal extract excellent in aroma, in addition to collection of essential oils, aroma analysis of natural products, and the like.

[0003] As a method for manufacturing a plant and animal extract using the water vapor distillation method, for example, a method such as the following is known.

[0004] For example: a method for producing a coffee flavor by steam distillation, characterized in that, in a method for steam distilling a coffee flavor, condensed water containing the flavor is collected by fractional distillation, and a fraction rich in aroma components and low in sourness is used (Patent Document 1); a method for producing a tea flavor, characterized in that a distillate obtained by steam distilling tea is brought into contact with tea leaves to remove a heating distillation odor from the distillate (Patent Document 2); a method for producing an extract for a favorite beverage, characterized in that a favorite beverage raw material is subjected to hot water extraction and an extract liquid is recovered, the extracted residue is then subjected to steam extraction and a distillate is recovered, and the extract liquid and the distillate are mixed (Patent Document 3); a novel flavor containing a flavor (A) obtained by steam distilling a favorite beverage raw material and a flavor (B) obtained by supplying the favorite beverage raw material to a gas-liquid countercurrent contact device, and containing the flavor (B) in a range of 0.01 to 100 parts by mass per 1 part by mass of the flavor (A) (Patent Document 4); a sealed container green tea beverage characterized by being mixed with a distillate obtained by subjecting fresh leaves of tea (Camellia sinensis (L) O. Kuntze) which is an evergreen tree of the Theaceae family to a freezing treatment and steam distilling the frozen tea leaves (Patent Document 5); a method for producing a coffee extract, characterized by producing the coffee extract by the following (1) to (5): (1) a step of subjecting roasted coffee beans to low-temperature extraction at a temperature in the range of 0 to 30°C to obtain a low-temperature extract liquid, (2) a step of storing the low-temperature extract liquid obtained in the step of (1) at a temperature in the range of 0 to 30°C, (3) a step of subjecting the extracted residue of (1) to steam distillation extraction to obtain a steam distillation extract liquid, (4) a step of mixing the low-temperature extract liquid stored at a temperature in the range of 0 to 30°C by the step of (2) and the steam distillation extract liquid obtained in the step of (3) to obtain a coffee extract (Patent Document 6); a method for preserving aroma components, including a step of applying a steam distillation method or a gas-liquid countercurrent contact extraction method to roasted and pulverized coffee beans to recover an aqueous solution containing aroma components of the roasted coffee beans, a step of ionizing carbon dioxide gas by adding an alkaline substance to the aqueous solution containing the aroma components to adjust the pH thereof to 6.6 to 10, a step of storing the pH-adjusted aqueous solution containing the aroma components in a container, and a step of freeze-storing the container storing the aqueous solution at a temperature in the range of -10 to -50°C (Patent Document 7).

[0005] On the other hand, in addition to natural extracts or steam distillation, specific sulfur-containing compounds are known to be useful as aroma compounds added to food and beverages, for example, a method of providing a tea beverage having a soft, fresh-brewed tea-like green scent by adding 4-mercapto-4-methylpentan-2-one as an aroma compound to a green tea beverage has been proposed (Patent Literature 8). Note that it is known that a trace amount of 4-mercapto-4-methylpentan-2-one is also contained in natural green tea (Non-Patent Literature 1).

[0006] Prior Art Documents

[0007] Patent Literature

[0008] Patent Literature 1: Japanese Patent Application Laid-Open (JP-A) No. 2-203750,

[0009] Patent Literature 2: Japanese Patent Application Laid-Open (JP-A) No. 8-116882,

[0010] Patent Literature 3: Japanese Patent Application Laid-Open (JP-A) No. 2000-135059,

[0011] Patent Literature 4: Japanese Patent Application Laid-Open (JP-A) No. 2003-33137,

[0012] Patent Literature 5: Japanese Patent Application Laid-Open (JP-A) No. 2005-160416,

[0013] Patent Literature 6: Japanese Patent No. 6146915,

[0014] Patent Literature 7: Japanese Patent No. 5374020,

[0015] Patent Literature 8: Japanese Patent Application Laid-Open (JP-A) No. 2000-342179.

[0016] Non-Patent Literature

[0017] Non-Patent Literature 1: Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) (J. Agric. Food Chem. 2005, 5, 1, 5390-5396). SUMMARY

[0018] PROBLEMS TO BE SOLVED BY THE INVENTION

[0019] However, the natural plant and animal extract using the conventional water vapor distillation method can give a natural feeling to food and beverages, but is not sufficient in imparting a unique aroma and giving a strong aroma with a small amount of addition.

[0020] The present application is a method for producing a natural plant and animal extract using a water vapor distillation method, and provides an extract having a type of aroma that is significantly different in quality from an aroma obtained by the conventional water vapor distillation method.

[0021] Means for solving the problem

[0022] The present inventors have conducted intensive studies on a green tea extract containing a distillate (natural aroma recovery) obtained by water vapor distillation from a green tea raw material. As a result, it was surprisingly found that, when the water vapor distillation distillate of green tea leaves is not contained in a so-called extract fraction (aqueous extract of a solvent such as water from green tea leaves or water vapor distillation residues of green tea leaves) and is frozen in a state containing only the distillate (pH before freezing is 9.2), the quality of the aroma is significantly changed upon thawing, and when it is added to a beverage, a soft and rich green aroma possessed by freshly brewed green tea can be reproduced. In addition, it was found that, by the freezing-thawing operation, 4-mercapto-4-methylpentan-2-one in the water vapor distillation distillate after thawing is significantly increased compared to before freezing, thereby completing the present application.

[0023] Thus, the present application provides the following.

[0024] [1] A method for producing a green tea extract, comprising the following steps (A) to (D):

[0025] (A) a step of subjecting green tea to water vapor distillation to obtain a distillate;

[0026] (B) a step of adjusting the pH of the distillate obtained in the step (A) to 8.0 or higher;

[0027] (C) a step of freezing the distillate having a pH of 8.0 or higher obtained in the step (B);

[0028] (D) a step of thawing the distillate frozen in the step (C).

[0029] [2] A green tea extract which is a green tea extract to which 4-mercapto-4-methylpentan-2-one is not added, satisfies the following formula when 4-mercapto-4-methylpentan-2-one in the green tea extract is measured:

[0030] ((yield (mass) of the green tea extract) / (amount (mass) of green tea leaves used as an extraction raw material)) x content ratio (based on mass) of 4-mercapto-4-methylpentan-2-one in the green tea extract =

[0031] 1 x 10 -8 ~ 5 x 10 -5 .

[0032] [3] Green tea extract which is a green tea extract to which 4-mercapto-4- methylpentan-2-one is not added, satisfies the following formula when an aroma component of the green tea extract is analyzed by GC / MS and a chromatogram is drawn based on the analysis result of the GC / MS:

[0033] (area value of the peak (m / z = 132) of 4-mercapto-4-methylpentan-2-one detected) / (area value of the peak (total ion) of linalool detected) = 1 x 10 -5 ~ 5 x 10 -2 .

[0034] [4] A container green tea beverage containing the green tea extract according to [2] or [3].

[0035] [5] A green tea-flavored food and beverage containing the green tea extract according to [2] or [3].

[0036] [6] A method for producing a plant and animal extract, comprising the following steps (A) to (D):

[0037] Step (A): a step of subjecting a plant and animal raw material to steam distillation to obtain a distillate;

[0038] Step (B): a step of bringing the pH of the distillate obtained in the step (A) to 8.0 or higher;

[0039] Step (C): a step of freezing the distillate having a pH of 8.0 or higher obtained in the step (B);

[0040] Step (D): a step of thawing the distillate frozen in the step (C).

[0041] [7] The method for producing a plant and animal extract according to [6], wherein in the freezing of the step (C), freezing is performed until 99% or more of the entire distillate becomes a frozen state.

[0042] [8] The method for producing a plant and animal extract according to [6], wherein in the freezing of the step (C), the time required until 99% or more of the entire distillate becomes a frozen state is 30 minutes or more.

[0043] [9] The method for producing a plant and animal extract according to [6], wherein in the step (C), the concentration of a soluble solid fraction other than the distillate obtained in the step (A) in the distillate obtained in the step (B) before freezing is 1.0% by mass or less.

[0044]

[10] The production method of the animal-plant extract according to [6], wherein the water vapor distillation of the step (A) is one or two or more selected from the group consisting of atmospheric water vapor distillation, reduced pressure water vapor distillation, pressurized water vapor distillation, and spinning cone column (SCC) water vapor distillation.

[0045]

[11] The production method of the animal-plant extract according to [6], further comprising the following step (E) after the step (D):

[0046] Step (E): a step of adding a solvent-extracted extract portion of the same kind of animal-plant material as the raw material used in the step (A) to the thawed solution obtained in the step (D).

[0047]

[12] The production method of the animal-plant extract according to

[11] , wherein the solvent-extracted extract portion of the animal-plant material is an extract portion obtained by extracting the animal-plant material with an aqueous solvent after and / or before obtaining a water vapor distillation distillate.

[0048]

[13] The production method of the animal-plant extract according to

[12] , comprising a heating sterilization step.

[0049]

[14] The production method of the animal-plant extract according to any one of [6] to

[13] , wherein the animal-plant material is coffee or tea.

[0050]

[15] A method for producing a food and beverage, comprising a step of adding the animal-plant extract obtained by the production method according to any one of [6] to

[13] to the food and beverage.

[0051]

[16] A method for producing a flavor composition, comprising a step of adding the animal-plant extract obtained by the production method according to any one of [6] to

[13] to the flavor composition.

[0052]

[17] A method for producing a food and beverage, comprising a step of adding the flavor composition obtained by the production method according to

[16] to the food and beverage.

[0053] Effects of the Invention

[0054] By incorporating the animal-plant extract of the present invention in a food and beverage, a unique aroma can be imparted to the food and beverage. In particular, the green tea extract of the present invention has a tea aroma with a strong green scent with a hint of fruit when directly smelling the aroma, and by adding a small amount of the green tea extract to a green tea beverage, a green tea food, or the like, a tea beverage, a tea food having a soft and rich green scent of a freshly brewed tea can be provided. DETAILED DESCRIPTION

[0055] (animal-plant material)

[0056] The animal and plant raw materials used in the present application can be any raw material as long as it is a raw material that can be subjected to steam distillation. For example, as animal raw materials, there can be mentioned livestock meat (muscles, fats, internal organs, etc. of cattle, pigs, chickens, sheep, horses, etc.), fish and shellfish (marine fish, freshwater fish, white-fleshed fish, red-fleshed fish, cuttlefish, octopus, shellfish, shrimps, crabs, etc.), and their heated cooked products, etc. In addition, as plant raw materials, there can be mentioned, for example, tea (green tea, matcha, pan-fried tea, black tea, oolong tea, post-fermented tea, barley tea, brown rice tea, herbal tea, etc.), roasted coffee beans, herbs / spices (lavender, perilla, jasmine, parsley, sage, rosemary, bergamot, hops, lemon balm, chamomile, thyme, mint, cumin, black pepper, white pepper, cumin, pepper, etc.), fruits (apples, strawberries, grapes, honey oranges, oranges, lemons, pineapples, kiwis, etc.), vegetables (Chinese cabbage, cabbage, radish, onion, tomato, etc.), nuts (white sesame, black sesame, walnuts, chestnuts, cashews, macadamia nuts, peanuts, etc.). Among these, coffee and tea are particularly preferred.

[0057] The animal and plant raw materials can be used in a fresh state, or can be used after being subjected to a heating treatment such as roasting or baking to enhance or improve the aroma.

[0058] The animal and plant raw materials can be pulverized as necessary to achieve a particle size of about 0.1 mm to about 10 mm, preferably about 1 mm to about 5 mm, to improve the recovery rate of the aroma by distillation.

[0059] (Step (A): a step of subjecting the animal and plant raw materials to steam distillation to obtain a distillate)

[0060] Steam distillation is a phenomenon in which volatile components are distilled together with water vapor when the sum of the vapor pressure (partial pressure) of the volatile substances contained in the raw material and the vapor pressure (partial pressure) of the water vapor added from the outside becomes equal to or higher than the surrounding pressure (atmospheric pressure in the case of atmospheric steam distillation), and the volatile components are distilled together with the water vapor, and by cooling the volatile components distilled together with the water vapor, an aqueous solution containing the volatile components (generally, so-called aroma components) can be obtained as a distillate.

[0061] As the water vapor distillation method, for example, an ordinary pressure water vapor distillation method, a pressurized water vapor distillation method, a reduced pressure water vapor distillation method, etc. can be used, and in addition, a method in which the raw material of the animal or plant is filled into a column and steam is directly blown in, a method in which the raw material of the animal or plant is filled into a column and after the raw material of the animal or plant is moistened with a small amount of water, steam is blown in, a method in which the raw material of the animal or plant is mixed with water to make a suspension, water vapor is blown into a still filled with the suspension, a water vapor distillation using an SCC (also called "Spinning Cone Column", "Gas-liquid countercurrent contact distillation") device, etc. can be used.

[0062] For example, in the method using water vapor distillation through a column, by blowing in water vapor from the bottom of a water vapor distillation still into which the raw material is charged, and cooling the distillate vapor with a cooler connected to the upper distillate side, a distillate containing aroma as a condensate can be collected. As necessary, by connecting a cold trap using a refrigerant (dry ice-ethanol, dry ice-acetone, liquid nitrogen, etc.) to the front end of the aroma collection device, aroma components having a lower boiling point can also be reliably collected. In addition, in water vapor distillation, if distillation is performed in the presence of an inert gas such as nitrogen and / or an antioxidant such as vitamin C, deterioration of the raw material and / or aroma components due to heating can be effectively prevented. In water vapor distillation, a large amount of aroma is distilled at the initial stage of distillation, and then the distillation of aroma gradually decreases. When to end the distillation is determined with reference to the results of several times and taking into account economics, etc. The amount of distillate collected is 0.1 parts by mass to 10 parts by mass, preferably about 0.2 parts by mass to 5 parts by mass, and more preferably about 0.5 parts by mass to 2 parts by mass, with respect to 1 part by mass of the raw material, and a distillate having a Bx of about 0 to 5° can be obtained.

[0063] In the method using an SCC device, for example, a method in which a raw material powder (about 1 to 3 mm) is mixed with water as a slurry and distilled, for example, using the device described in Japanese Laid-Open Patent Publication No. 7-22646 can be used. If the method of recovering aroma using this device is specifically described, a method in which a liquid or paste-like raw material for a desirable beverage is caused to flow down from the upper part while causing steam to rise from the lower part on a rotating cone of a gas-liquid countercurrent contact extraction device having a structure in which rotating cones and fixed cones are alternately combined, and aroma components originally present in the raw material are recovered can be exemplified. As the operating conditions of this gas-liquid countercurrent contact extraction device, any conditions can be arbitrarily selected depending on the processing capacity of the device, the kind and concentration of the raw material, the strength of the aroma, etc. The ratio of the raw material to water in the raw material slurry can be any ratio as long as the raw material becomes in a state having fluidity, and for example, about 5 times to 30 times the amount of water with respect to 1 part by mass of the raw material can be exemplified.

[0064] The distillate is collected in an amount of 0.1 to 10 parts by mass, preferably 0.2 to 5 parts by mass, and more preferably 0.5 to 2 parts by mass, relative to 1 part by mass of the animal or plant raw material, to obtain a distillate having a Bx of 0 to 5° or so.

[0065] (Step (B): a step of adjusting the pH of the distillate obtained in the step (A) to 8.0 or higher)

[0066] Next, the pH of the distillate obtained in the step (A) is adjusted to 8.0 or higher. Thereby, the reactivity of each component contained in the distillate in the steps of freezing and thawing to be performed thereafter is increased.

[0067] The pH of the distillate is not particularly limited as long as the pH is adjusted to 8.0 or higher, and as a lower limit, 8.0, 8.2, 8.4, 8.6, 8.8, 9.0, 9.2, 9.4, 9.6, 9.8, 10.0, and the like can be exemplified, and as an upper limit, 14.0, 13.5, 13.0, 12.5, 12.0, and the like can be exemplified. In addition, the range of the pH of the distillate can be exemplified as generally 8.0 to 14.0, preferably 8.4 to 13.0, more preferably 8.8 to 12.0, and further preferably 9.2 to 11.0.

[0068] 13.5, 13.0, 12.5, 12.0, and the like. In addition, the range of the pH of the distillate can be exemplified as generally 8.0 to 14.0, preferably 8.4 to 13.0, more preferably 8.8 to 12.0, and further preferably 9.2 to 11.0.

[0069] The pH of the distillate can be adjusted by an edible basic substance, but in the case where the distillate obtained in the step (A) is already 8.0 or higher, adjustment by the addition of a basic substance is not necessary. Therefore, the step (B) also includes a case where nothing is added with the confirmation that the pH of the distillate obtained in the step (A) is 8.0 or higher. As the edible basic substance, sodium bicarbonate, sodium hydroxide, potassium hydroxide, and the like can be exemplified. For example, in the case of using sodium bicarbonate, the amount of sodium bicarbonate added to the distillate can be exemplified as 0.001 to 0.05 parts by mass, and preferably 0.002 to 0.01 parts by mass, relative to 1 part by mass of the distillate.

[0070] In addition, for example, in the case where the animal or plant raw material is coffee, carbon dioxide generated in roasting is sometimes contained in the raw material. In such a raw material, the carbon dioxide is distilled by steam distillation and contained in the distillate, as a result of which bicarbonate ions and hydrogen ions exist in the distillate, and the pH is sometimes lowered by the hydrogen ions. In such a case, the carbon dioxide in the distillate can be expelled as carbonic gas by a treatment such as degassing or nitrogen bubbling of the distillate, and then the pH can be adjusted to 8.0 or higher as it is or as necessary.

[0071] (Process (C): a process of freezing the distillate having pH 8.0 or more obtained in the process (B))

[0072] In the present application, the distillate having pH 8.0 or more obtained in the process (B) is frozen. The freezing is performed until almost all of the distillate becomes in a frozen state, and usually until 99% or more, preferably 99.5% or more, more preferably 99.8% or more, further preferably 99.9% or more of the entire distillate becomes in a frozen state. In addition, the freezing is preferably a freezing method in which the frozen state is gradually progressed from the portion in contact with the refrigerant to the portion not in contact with the refrigerant. It is considered that, by using such a freezing method, the crystallization of water (ice) not containing volatile components as impurities is performed, the concentration of volatile compounds is performed in the portion not frozen, and the effect of the present application is achieved by the chemical reaction generated in the high concentration portion of the substrate before the reaction in the concentrated portion.

[0073] Such a phenomenon in the present application is not bound by any theory, but it is presumed that it is generated by the reaction of volatile sulfur compounds such as hydrogen sulfide, methyl mercaptan, and ethyl mercaptan in the distillate with other volatile components under alkaline conditions.

[0074] As the freezing method for generating such a phenomenon, a method in which a prescribed amount of the distillate is filled in a container and freezing is performed in a container unit, and a method in which freezing is continuously performed can be exemplified.

[0075] In the case of freezing in a container unit, the time condition becomes an important element, and it is necessary to perform freezing for 30 minutes or more, preferably 1 hour or more, more preferably 2 hours or more, further preferably 5 hours or more as the time until the distillate is almost entirely frozen. In the case where freezing is completed in a short time, the concentration of volatile compounds in the portion not frozen is difficult to perform. There is no particular limitation on the filling amount of the distillate into the container, but it is assumed to be about 30 g (filled in an ounce bottle) to 200 kg (filled in a drum), and as long as the freezing temperature suitable for the size of these containers is appropriately selected.

[0076] Such a freezing temperature also depends on the filling amount of the distillate into the container, but if it is less than 0°C, freezing is performed, and it is usually -5°C or less, preferably -10°C or less, more preferably -15°C or less, further preferably -20°C or less can be exemplified. On the other hand, if the partial freezing concentration as described above is considered, in the case where the freezing temperature is too low, the reaction can not be sufficiently performed in the condition where a large amount is frozen at a time, whether it is the entire or a part. Therefore, about -100°C or more, preferably -80°C or more, more preferably -60°C or further preferably -45°C or more, particularly preferably -30°C or more can be exemplified.

[0077] On the other hand, in the case where the distillate is continuously frozen while flowing, it is preferable to perform the freezing until 99% or more of the entire distillate is frozen, while the pure crystallization of ice is generated in the cooled portion. If such conditions are satisfied, the object of the present application can be achieved without being limited to the time.

[0078] In addition, in the freezing process of the (C), in order to achieve the object of the present application, it is preferable that the distillate before freezing does not contain a solute other than the components from the distillate such as the solvent extract portion of the animal and plant raw material or other soluble (mainly water-soluble) solid portion. In addition, if it is contained, it is preferable to be as little as possible. As described above, the phenomenon of aroma change in the present application is presumed to be generated by the reaction of volatile sulfur compounds such as hydrogen sulfide, methyl mercaptan, and ethyl mercaptan in the distillate with other volatile components under alkaline conditions in the concentrated portion which is frozen and concentrated, but if the solvent extract portion of the animal and plant raw material or other soluble (water-soluble) solid portion is contained in the distillate, the concentration of volatile sulfur compounds such as hydrogen sulfide, methyl mercaptan, and ethyl mercaptan in the distillate or other volatile components does not sufficiently increase, and the chemical reaction is difficult to proceed. In addition, the solvent extract portion of the animal and plant raw material also hinders the chemical reaction.

[0079] The solvent extract portion of the animal and plant raw material or other soluble (water-soluble) solid portion in the distillate is usually 1.0% or less, preferably 0.5% or less, more preferably 0.2% or less, and further preferably 0.1% or less in the distillate.

[0080] In addition, the temperature and time from when the entire distillate is almost entirely frozen to when the next thawing process (D) is performed need only include conditions under which the entire distillate is almost entirely maintained in a frozen state and the chemical reaction is sufficiently performed, and does not need to be long. In addition, although not particularly limited, as the storage temperature, 0°C to -100°C, preferably -5°C to -80°C, more preferably -10°C to -60°C, further preferably -15°C to -45°C, and most preferably -20°C to -30°C can be exemplified. In addition, as the storage time, 30 minutes to 168 hours, preferably 1 hour to 100 hours, and more preferably 2 hours to 48 hours after the entire distillate is almost entirely frozen can be exemplified.

[0081] (Process (D): Process of thawing the distillate frozen in the process (C))

[0082] The frozen distillate in the process (C) is next subjected to thawing. The method of thawing is not particularly limited, and any one of thawing in a refrigerator (e.g., around 5 to 10°C), thawing at ordinary temperature (e.g., 15 to 30°C), and heating thawing (e.g., 40 to 100°C) can be performed. The thawing time, although influenced by the size of the container and the thawing temperature, can be exemplified as generally 1 minute to 1 week, preferably 5 minutes to 48 hours, more preferably 10 minutes to 3 days, further preferably 15 minutes to 24 hours, and most preferably 30 minutes to 12 hours. The thawing can also be performed so as to completely thaw the entire solution in the container, but if the pure crystallization of ice is concentrated in the central portion, a portion of the solution can also be collected while a portion of the whole is being thawed.

[0083] Thus, the thawed solution obtained through the processes (A) to (D) has a unique aroma that is significantly different from that of the distillate before freezing. For example, in the case where the raw material of the plant and animal origin is green tea, the distillate before freezing has a fresh and soft green tea aroma with a seaweed aroma and a rock shore aroma,

[0084] In contrast, the distillate after thawing can be perceived to have a strong green aroma reminiscent of the heat of grass and a sweet aroma like fruit when directly smelled. However, when the distillate after thawing is diluted by around 100 to 100,000 times, it becomes an aroma that is perceived to have a soft and rich green aroma of freshly brewed green tea with a slight fruit aroma.

[0085] (Process (E): Process of adding a solvent extract fraction of the raw material of the plant and animal origin to the thawed solution obtained in the process (D))

[0086] In the present application, the thawed solution can also be directly used as a raw material for imparting an aroma to a food and beverage, but if it is after the processes (A) to (D), the addition of a solvent extract fraction of the raw material of the plant and animal origin or other soluble (water-soluble) solid fraction to the distillate after thawing does not affect the aroma characteristics of the distillate after thawing, but rather improves the stability of the product of the present application thereafter by the addition thereof, and thus is preferred.

[0087] The preferred component to be added is generally a water-soluble solvent extract of the raw material of the plant and animal origin. The solvent extract of the raw material of the plant and animal origin can be obtained as follows.

[0088] The raw material of the plant and animal origin after and / or before the steam distillation is next subjected to extraction with a water-soluble solvent such as water, aqueous ethanol, glycerol, an aqueous glycerol solution, and the like. The preferred solvent is water. Enzyme treatment can also be performed at the time of extraction and / or after extraction. That is, the enzyme treatment can be performed simultaneously at the time of extraction, or can be performed after the extraction is performed first. Furthermore, these methods can also be combined and performed.

[0089] If the production method of the extraction extract in the case where the residue after the water vapor distillation using a column is subjected to water extraction and then to enzyme treatment is specifically shown, it can be obtained, for example, by the following method: 1 to 100 parts by weight of water is added to 1 part by weight of the above-mentioned animal and plant raw material after the water vapor distillation, and the extraction is performed at room temperature to about 100°C for about 2 minutes to about 5 hours under a stationary or stirring condition according to the temperature to be used. After cooling, the insoluble matter is removed by subjecting the solid-liquid separation of the residue to centrifugal separation, pressing, filtration or the like. Alternatively, it can be obtained, for example, by the following method: the residue raw material is filled into a column of a proper material such as glass or stainless steel, and hot water at room temperature to about 100°C is flowed from the upper or lower portion of the column using a constant pump or the like, and column extraction is performed. Such column extraction can be performed by connecting a plurality of columns in series as desired.

[0090] In addition, in the case where the aroma is recovered by the gas-liquid countercurrent contact extraction method, since the residue has become a slurry containing the extraction liquid, the insoluble matter can be removed by subjecting the solid fraction in the residue to the solid-liquid separation by centrifugal separation, pressing, filtration or the like, and thus the extraction liquid can be obtained.

[0091] The method of collecting the extraction liquid before the enzyme treatment as described above can also be employed, but in the present application, the enzyme treatment can also be performed in a state where the animal and plant raw material after the water vapor distillation is contained. By performing the enzyme treatment in a state where the animal and plant raw material after the water vapor distillation is contained, the soluble solid fraction is increased due to the enzymatic hydrolysis, and the yield of the soluble solid fraction as a whole of the extraction from the animal and plant raw material can also be improved.

[0092] The enzyme to be used can be any enzyme corresponding to the animal and plant raw material, and examples thereof include protease, lipase and the like in the case of the animal raw material, and cellulase, pectinase, hemicellulase, amylase, tannase, protease, lipase and the like in the case of the plant raw material. In addition, in the case of coffee, mannanase can be specifically exemplified, and in the case of tea, tannase and the like can be specifically exemplified as the preferred enzyme.

[0093] The enzyme treatment liquid can be inactivated by heating or the like, and subjected to the solid-liquid separation, filtration in the case of containing the slurry, and thus the extraction liquid can be obtained.

[0094] The extraction liquid or the enzyme treatment liquid of the water-soluble solvent can be further concentrated as needed. As the concentration method, concentration can be performed, for example, by using a proper concentration method such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration or the like, and thus the concentrate of the extraction liquid or the enzyme treatment extraction liquid of the water-soluble solvent can be obtained. The concentration of the concentrated liquid is generally in the range of Bx 3°

[0095] ~ 50°, preferably 10° to 40°.

[0096] The solvent-extracted extract portion of the animal and plant raw material (extracted solution of water-soluble solvent or enzyme-treated solution or a concentrated solution thereof) can be mixed with the distillate thawed in the process (D). The mixing ratio is not particularly limited, and the mixing amount of the solvent-extracted extract portion of the animal and plant raw material with respect to the distillate after thawing varies depending on the raw material used and the like, and is not particularly limited, but for example, the solvent-extracted extract portion of the animal and plant raw material per 1 mass part of the distillate can be in the range of usually 0.005 to 100 mass parts, preferably 0.01 to 50 mass parts, more preferably 0.1 to 20 mass parts, and further preferably 0.5 to 10 mass parts.

[0097] (Heat sterilization)

[0098] The animal and plant extract of the present application can be a microorganism-stable extract by heat sterilization at any stage of the processes. The stage of heat sterilization can be at any stage as long as it does not interfere with the chemical reaction caused by freezing as the object of the present application. As a preference, the middle stage and the final stage of the process of preparing the solvent-extracted extract portion of the animal and plant raw material and after mixing the solvent-extracted extract portion of the animal and plant raw material and the distillate thawed in the process (D) can be cited.

[0099] The heat sterilization can be performed in either of a batch type or a plate type, and if it is a batch type, as the temperature, 80°C to 110°C, preferably 85°C to 105°C, and more preferably 90°C to 100°C can be cited, and as the time, 30 seconds to 60 minutes, preferably 1 minute to 30 minutes, and more preferably 2 minutes to 15 minutes can be cited. In addition, in the plate type, as the temperature, 80°C to 140°C, preferably 85°C to 135°C, and more preferably 90°C to 130°C can be cited, and as the time, 10 seconds to 5 minutes, preferably 20 seconds to 3 minutes, and more preferably 30 seconds to 2 minutes can be cited.

[0100] The animal and plant extract of the present application thus obtained can be filled into a container after cooling or filled into a container while hot and cooled, and further stored frozen. In addition, the change in aroma caused by freezing at this stage is small. As a reason therefor, it is presumed that the chemical reaction in the processes (A) to (D) is sufficiently performed, the solvent-extracted extract portion of the animal and plant raw material added by the process (E) hinders the chemical reaction, the substrate concentration involved in the reaction is diluted by the solvent-extracted extract portion of the animal and plant raw material, the pH is lowered, and the like.

[0101] (Specific example of the animal and plant raw material - green tea)

[0102] If specific examples of the animal and plant raw materials in the present application are listed, tea can be exemplified, and among them, green tea, and further, shincha can be listed. The pH of the distillate obtained by subjecting shincha to the steam distillation of process (A) becomes approximately 9 even without pH adjustment. It is presumed that this is because of the presence of many basic volatile components. The aroma of the steam distillation distillate thus obtained has a light aroma with a slight rock-like aroma.

[0103] If the distillate thus obtained from shincha is subjected to freezing and thawing under the conditions described in detail in process (C), the aroma is remarkably changed to that of tea having a strong green aroma with a slight fruit-like aroma. The components of this aroma were analyzed, and it was found that a large amount of sulfur-containing compounds, with 4-mercapto-4-methylpentan-2-one as the main component, were contained as characteristic components. On the other hand, only a trace amount of 4-mercapto-4-methylpentan-2-one was contained in the distillate before freezing. According to Non-Patent Literature 1, it is reported that the maximum amount of 4-mercapto-4-methylpentan-2-one in tea leaves is 0.14 ppb. However, it has been found that even without externally adding 4-mercapto-4-methylpentan-2-one, a large amount of 4-mercapto-4-methylpentan-2-one is produced by subjecting the steam distillation distillate of green tea, particularly shincha, to the processes (A) to (D), and the amount is increased to several to several tens of thousands times the amount in the distillate before freezing. Therefore, in the case where green tea is used as the raw material, by setting the range of the ratio of the content of the index compound, which is a compound generally contained in green tea and which is less changed in the freezing-thawing process of the present application, to 4-mercapto-4-methylpentan-2-one, the present application using green tea as the raw material can be particularly determined. As the index compound suitable for such a setting, linalool, indole, cis-3-hexenol, hexanal, linalool oxide, isobutyraldehyde, geraniol, hexanol, octanol, benzyl alcohol, trans-2-nonenal, β-ionone, and the like can be exemplified. Among them, linalool can be preferably exemplified.

[0104] (Aroma analysis)

[0105] The aroma analysis can be performed using a suitable GC column and apparatus, GC / MS apparatus, and using a suitable SPME or the like.

[0106] The quantification can be performed by drawing a chromatogram from the analysis results of GC / MS, using the area values of the detected peaks, or by an absolute standard curve method, a standard addition method, or an internal standard method.

[0107] (4-mercapto-4-methylpentan-2-one)

[0108] The amount of 4-mercapto-4-methylpentan-2-one in the product of the present application using green tea as a raw material by the method of the present application is in the following range when the analysis result by GC / MS is plotted as an ion chromatogram extracted at m / z = 132, the area of the detected peak is used, and the case where the standard addition method is performed.

[0109] Generally, it is 1 x 10 -8 or more, preferably 5 x 10 -8 or more, more preferably 2 x 10 -7 or more, further preferably 5 x 10 -7 or more. In addition, the upper limit is not particularly limited, and is generally about 5 x 10 -5 or less, 3 x 10 -5 or less, 2 x 10 -5 or less, 1 x 10 -5 or less, 5 x 10 -4 or less, 4 x 10 -4 or the like. The range of the upper limit and the lower limit can be combined arbitrarily, and for example, a range of 1 x 10 -8 to 5 x 10 -5 may be exemplified.

[0110] In addition, the amount of 4-mercapto-4-methylpentan-2-one in the animal and plant extract (green tea extract) as the product of the present application using green tea as a raw material as an animal and plant raw material also varies depending on the yield of the product of the present application from the raw material tea leaves, but is in the following range when quantification is performed by the same analysis method as described above.

[0111] Generally, it is 1 x 10 -8 or more, preferably 5 x 10 -8 or more, more preferably 2 x 10 -7 or more, further preferably 5 x 10 -7 or more. In addition, the upper limit is not particularly limited, and is generally about 5 x 10 -5 or less, 3 x 10 -5 or less, 2 x 10 -5 or less, 1 x 10 -5 or less, 5 x 10 -4 or less, 4 x 10 -4 or the like. The range of the upper limit and the lower limit can be combined arbitrarily, and for example, a range of 1 x 10-8 ~ 5 x 10 -5

[0112] In addition, the content of 4-mercapto-4-methylpentan-2-one in the product of the present application using green tea as a raw material of a plant and animal raw material can also be indexed by linalool, which is a volatile compound generally contained in green tea. From the analysis results of GC / MS in this case, ion chromatograms extracted at m / z = 132 (4-mercapto-4-methylpentan-2-one) and total ion (linalool) are plotted, and using the areas of the detected peaks, the ratio of the area value of the peak of 4-mercapto-4-methylpentan-2-one (m / z = 132) to the area value of the peak of linalool (total ion) is generally set to 1 x 10 -5 2 x 10 -5 5 x 10 -5 1 x 10 -4 or more. In addition, as the upper limit, there is no particular limitation, and it is generally about 5 x 10 -2 3 x 10 -2 2 x 10 -2 1 x 10 -2 5 x 10 -3 3 x 10 -3 or more. The range of the upper limit and the lower limit can be arbitrarily combined, and for example, 1 x 10 -5 ~ 5 x 10 -2

[0113] (Fragrance composition)

[0114] The plant and animal extract of the present application thus obtained (hereinafter sometimes referred to as the plant and animal extract of the present application) can also be added to food and beverages to impart a unique flavor, and can also be used as a raw material of a fragrance composition (hereinafter sometimes referred to as the fragrance composition of the present application). The fragrance composition of the present application according to one embodiment relates to a composition containing a predetermined amount of the plant and animal extract of the present application, for the purpose of imparting a fragrance, which can be incorporated into various food and beverages and the like. If the fragrance composition of the present application is used, for example, the fragrance composition can be imparted with a natural feeling, a juice feeling, a moist feeling, a fullness, a maturation feeling, a perfect ripeness feeling, a luxury feeling, a freshness, an aroma, a bitterness, a spiciness, a richness or fullness, and the like, and the fragrance of various food and beverages in which the fragrance composition of the present application is incorporated can be improved.

[0115] The concentration of the plant and animal extract of the present application in the fragrance composition of the present application can be arbitrarily decided depending on the object of incorporation of the fragrance composition. As examples of the concentration, the range of 0.1 ppt to 10%, preferably 1 ppb to 1%, and more preferably 0.1 ppm to 0.1% with respect to the total mass of the fragrance composition of the present application can be exemplified. ​​

[0116] In addition, the flavor composition of the present application can further contain other arbitrary compounds or ingredients in addition to the animal and plant extracts of the present application. As examples of such compounds or ingredients, various kinds of flavor compounds or flavor compositions, oil-soluble pigments, vitamins, functional substances, fish extract, meat extract, plant extract, yeast extract, animal and plant proteins, animal and plant protein decomposed products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, and the like can be exemplified. For example, natural essential oils, natural flavors, synthetic flavors, and the like described in "Patent Office Gazzette, Commonly Known and Customary Technical Terms Collection (Flavor) Part II Food Flavor, issued on January 14, 2012", "Current Usage Survey of Food Flavor Compounds in Japan" (Health Science Research Report, 2012, Japan Flavor Industry Association, issued on March 2013), and "Synthetic Flavor Chemistry and Commodity Knowledge" (New edition issued on December 20, 2016, edited by Synthetic Flavor Editing Committee, Chemical Industry Daily Publishing Company) can be listed.

[0117] As specific examples of synthetic flavor compounds, as hydrocarbon compounds, monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, citonellal, limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, longifolene, and 1,3,5-undecatriene can be listed.

[0118] As alcohol compounds, saturated alcohols such as butanol, pentanol, 3-octanol, hexanol, unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, 2,6-nonadienol, terpene alcohols such as linalool, geraniol, citronellol, tetrahydrolinalool, farnesol, nerol, cedrol, α-terpineol, terpinen-4-ol, borneol, and aromatic alcohols such as benzyl alcohol, phenylethanol, and cinnamic alcohol can be listed.

[0119] As aldehyde compounds, saturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, and hydroxycitronellal, unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal, terpene aldehydes such as citronellal, citral, myrtenal, and perillaldehyde, and aromatic aldehydes such as benzaldehyde, cinnamic aldehyde, vanillin, ethyl vanillin, helional, and p-methylbenzaldehyde can be listed.

[0120] As ketone compounds, saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methyl heptenone), diketones and hydroxy ketones such as butanedione, 2,3-pentanedione, maltol, ethyl maltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone, terpene ketones such as carvone, menthone, and nopol, ketones derived from terpene decomposed products such as α-ionone, β-ionone, and β-damascenone, and aromatic ketones such as raspberry ketone can be listed.

[0121] As furan or ether compounds, furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, 1,8-cineole, and the like can be exemplified.

[0122] As ester compounds, aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, ethyl nonanoate, terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, neryl acetate, benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, ethyl 3-methyl-2-phenylglycidate, and aromatic esters such as cinnamyl cinnamate, cinnamyl phenylacetate, and cinnamyl phenylpropionate can be exemplified.

[0123] As lactone compounds, saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, and δ-dodecalactone, and unsaturated lactones such as 7-decen-4-olide and 2-decen-5-olide can be exemplified.

[0124] As acid compounds, saturated / unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid can be exemplified.

[0125] As nitrogen-containing compounds, indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine can be exemplified.

[0126] As sulfur-containing compounds, methyl mercaptan, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, furfuryl mercaptan, and the like can be exemplified.

[0127] As natural essential oils, sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, orange flower, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and rosemary can be exemplified.

[0128] As the various plant and animal extracts, there can be mentioned extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, or various enzymatic decomposition products of milk or milk processed products, lipases, or proteases, and the like.

[0129] The present flavor composition can be prepared by dissolving the present plant and animal extract in a suitable solvent or dispersion medium by a known method.

[0130] As the form of the present flavor composition, there are preferably solutions, emulsified preparations, powdered preparations, or other solid preparations (solid lipids, etc.), and the like, in which the present plant and animal extract or other ingredients are dissolved in a water-soluble or oil-soluble solvent.

[0131] As the water-soluble solvent, there can be mentioned, for example, ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerol, propylene glycol, dipropylene glycol, and the like. Of these, from the viewpoint of use in food and beverages, ethanol or glycerol is particularly preferred. As the oil-soluble solvent, there can be mentioned vegetable oils and fats, animal oils and fats, purified oils and fats (for example, processed oils and fats such as medium-chain fatty acid triglycerides, or short-chain fatty acid triglycerides such as triacetin, tripropionin, and the like), various essential oils, triethyl citrate, and the like.

[0132] In addition, in order to prepare an emulsified preparation, the present plant and animal extract or the present flavor composition can be emulsified together with a water-soluble solvent and an emulsifier. The method of emulsification of the present plant and animal extract or the present flavor composition is not particularly limited, and emulsification treatment can be carried out using a homomixer, a colloid mill, a rotary disc-type homomixer, a high-pressure homomixer, or the like, using various types of emulsifiers conventionally used in food and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, processed starch, sorbitan fatty acid esters, quillaia extract, gum arabic, gum tragacanth, guar gum, gum karaya, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quillaia saponin, or sodium caseinate, and the like, to obtain an emulsion having excellent stability. The amount of these emulsifiers used is not strictly limited, and can vary within a wide range depending on the type of emulsifier used and the like, but is generally in the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, relative to 1 part by mass of the present plant and animal extract. In addition, in order to stabilize the emulsification, in the emulsion concerned, in addition to water, for example, one kind or a mixture of two or more kinds of polyhydric alcohols such as glycerol, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, reducing sugar solution, and the like can be incorporated.

[0133] In addition, the emulsion thus obtained, if necessary, can be made into a powder preparation by drying. At the time of powdering, a sugar such as gum arabic, trehalose, dextrin, granulated sugar, lactose, glucose, sugar syrup, reducing sugar syrup, etc. can be further added as needed. The amount of use thereof can be appropriately selected depending on the desired properties of the powder preparation, etc.

[0134] The animal and plant extract or the flavor composition thus obtained can improve the naturalness, the juice, the moistness, the richness, the ripeness, the full ripeness, the luxury, the freshness, the aroma, the bitterness, the spiciness, the thickness, or the richness, etc. of the food and beverage by being added in an effective amount to the food and beverage.

[0135] In particular, in the case where the animal and plant material is green tea, a tea beverage or a tea food having a soft and rich green aroma of a freshly brewed tea can be provided by adding a small amount of the green tea extract or the flavor composition containing the green tea extract to a green tea beverage, a green tea food, etc.

[0136] (Food and beverage)

[0137] The food and beverage to which the animal and plant extract or the flavor composition can be added is not particularly limited, and as examples, a food and beverage having one or more of the following flavors can be listed: various citrus flavors such as lemon, orange, grapefruit, lime, Chinese citrus, honey orange, bitter orange, sour orange, Hassaku orange, Iyo mandarin, shaddock, Eureka lemon, kumquat, etc.; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat grape, Vidal grape, etc.; milk flavors such as milk, yogurt, butter, etc.; vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, herbal tea, etc.; coffee flavor; cola flavor; cocoa bean flavor; cacao flavor; various mint flavors such as spearmint, peppermint, etc.; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, clove, pepper, coriander, Sichuan pepper, perilla, ginger, star anise, thyme, chili, nutmeg, basil, marjoram, rosemary, bay leaf, garlic, mustard, etc.; various nut flavors such as almond, cashew, walnut, etc.; various wine flavors such as wine, brandy, whiskey, rum, gin, sake, shochu, beer, etc.; various vegetable flavors such as onion, celery, carrot, tomato, cucumber, etc.; various meat flavors such as chicken, duck, pork, beef, mutton, horse meat, etc.; various fish or shellfish flavors such as red meat fish such as tuna, white meat fish such as bluefish, sea bream, salmon, scad, etc., freshwater fish such as ayu, sea bream, carp, etc., shellfish such as abalone, clam, surf clam, clam, etc., crustaceans such as shrimp, crab, etc., seaweed such as wakame, kelp, etc.; various cereal flavors such as rice, barley, wheat, malt, etc.; various oil flavors such as beef tallow, chicken fat, pork fat, etc., or fish oil, etc.

[0138] As more specific food and beverage examples, there can be listed snack foods such as senbei, millet fruit, rice candy, rice cake, steamed buns, rice flour cake, fillings, sheep soup, soft sheep soup, agar jelly, jelly, castella, sugar balls, cookies, crackers, potato chips, cookies, pies, puddings, buttercream, custard cream, puffs, waffles, sponge cakes, doughnuts, chocolates, chewing gums, caramels, candies, and peanut butter and the like; breads, udon, ramen, Chinese noodles, sushi, bento, fried rice, pilaf, dumpling wrappers, shumai wrappers, Japanese bento, and octopus shumai; pickles such as rice bran pickles, pickled plums, Fushin pickles, white radish pickles, thinly sliced turnip pickles, Chinese chives, miso pickles, radish pickles, and seasoning materials for these pickles; fish such as bluefish, sardines, Spanish mackerel, salmon, tuna, bonito, whale, halibut, Japanese amberjack, and ayu; squid such as gun squid, long gun squid, striped squid, and firefly squid; octopus such as true octopus and short-necked octopus; shrimps such as common prawn, mantis shrimp, Ise lobster, and black tiger prawn; crabs such as king crab, snow crab, swimming crab, and hairy crab; shellfish such as surf clam, Pacific oyster, scallop, and mussel; processed food and beverage of fish and shellfish such as canned food, simmered fish, salted fish, meat paste, fish boiled down, fried food, and tempura; livestock meat such as chicken, pork, beef, mutton, and horse meat; processed food and beverage using livestock meat such as curry, stew, beef stew, Japanese beef stew, tomato meat sauce, mapo tofu, hamburger patty, dumplings, bento, seasoning materials for bento, soup such as corn soup, tomato soup, and consomme soup, meatballs, pork chunks, and canned meat; seasoning materials such as table salt, seasoning salt, soy sauce, soy sauce powder, miso, miso powder, sake, salted meat, rice powder, tea-flavored rice, margarine, mayonnaise, seasoning sauce, vinegar, three-cup vinegar, sushi vinegar powder, seasoning materials for Chinese cuisine, tempura dipping sauce, noodles dipping sauce (kombu broth or bonito broth), sauce (medium-thick sauce and tomato sauce), tomato ketchup, barbecue sauce, curry roux, seasoning materials for stew, seasoning materials for soup, seasoning materials for broth (kombu broth or bonito broth), compound seasoning, new cooking wine, mixed powder such as tempura powder and octopus shumai powder, and the like; flavor food and beverage of animal or plant origin added with these seasoning materials; dairy products such as cheese, yogurt, and butter; various yeasts such as beer yeast and bread yeast, and various microorganism fermented products such as lactic acid bacteria; stew such as vegetable stew, Hakata-nabe, Kanto-nabe, and hot pot; ingredients and side dishes for take-out bento; fruit juices or refreshing drinks containing fruit juice such as apple juice, grape juice, and citrus juice (grapefruit, orange, lemon, and the like), and fruit pulp drinks or fruit drinks containing fruit particles such as apple juice, grape juice, and citrus juice (grapefruit, orange, lemon, and the like);Tomato, green pepper, celery, melon, bitter gourd, carrot, potato, asparagus, pteridophyte, and fern, or vegetable beverages containing these vegetables, or vegetable-containing food and beverage such as vegetable soup; coffee, cocoa, green tea, black tea, oolong tea, refreshing beverages, cola beverages, carbonated beverages (soda water of various flavors such as citrus flavor, etc.), lactic acid bacteria beverages, and the like; beverages containing crude drugs or herbal medicines; cola beverages, fruit juice beverages, milk beverages, beer-flavored beverages containing non-alcoholic beer or so-called "third beer", sports beverages, honey beverages, vitamin supplement beverages, mineral supplement beverages, nutritional beverages, tonics, lactic acid bacteria beverages, and the like; various alcoholic beverages (beer-flavored, plum wine-flavored, carbonated sake-flavored, etc.) and the like; wine, sake, awamori, shochu, beer, carbonated shochu, cocktail beverages, sparkling wine, fruit wine, medicinal wine, so-called "third beer", and the like, or other brewed beverages (sparkling) or liqueurs (sparkling), or alcoholic beverages containing these, and the like.

[0139] The amount of the animal / plant extract or the flavor composition of the present application to be added to the food and beverage can be arbitrarily determined depending on the flavor of the food and beverage or the degree of the desired effect, and the like.

[0140] As an example of the concentration of the amount to be added, in the case of a food and beverage, the concentration of the animal / plant extract or the flavor composition of the present application can be, for example, in the range of 0.001 ppt to 0.1%, preferably 1 ppt to 100 ppm, and more preferably 1 ppb to 100 ppm, with respect to the total mass of the food and beverage. More specifically, the lower limit value can be any one of 0.001 ppt, 0.01 ppt, 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, and 100 ppm, and the upper limit value can be any one of 0.1%, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 10 ppt, 1 ppt, 0.1 ppt, and 0.01 ppt, and the range of any combination of these lower limit values and upper limit values can be cited, but the present application is not limited thereto. As an example of the preferable concentration, the concentration of the animal / plant extract or the flavor composition of the present application can be, for example, selected from the range of 100 ppt to 100 ppb, 100 ppt to 1 ppm, 1 ppb to 100 ppb, 1 ppb to 1 ppm, 10 ppb to 1 ppm, 10 ppb to 100 ppb, 100 ppb to 10 ppm, and 1 ppm to 100 ppm, with respect to the total mass of the food and beverage, depending on the flavor characteristics of the food and beverage, but the present application is not limited thereto.

[0141] The present application will be described more specifically below by way of examples, but the essence of the present application lies in the technical idea disclosed above, and is not limited in any way by the examples.

[0142] Example

[0143] (Example 1)

[0144] A 600 g amount of fresh tea produced in Shizuoka Prefecture (Yabukita variety, light steaming) was packed into a 3 L column, and a water solution prepared by dissolving 1.2 g of sodium L-ascorbate in 180 g of soft water was uniformly sprayed from the upper part of the column to wet the tea leaves. After the inside of the column was replaced with nitrogen, water vapor mixed with nitrogen was blown from the lower part of the column, and the tea-containing volatile components obtained from the upper part of the column were condensed through a cooling tube (tap water cooling, about 20°C) to obtain a 300 g (50% with respect to the tea leaves) amount of distillate containing tea volatile components in about 20 minutes. The pH of the obtained distillate was 9.2.

[0145] The distillate was divided into two 150 g amounts and stored in 300 ml brown bottles after the headspace was replaced with nitrogen, one of which was stored in a refrigerator (5°C) (Comparative Example 1), and the other was stored in a freezer (-20°C). The one stored in the freezer started to freeze at about 30 minutes after storage in the freezer, and was almost completely frozen in about 3 hours. Each was stored in the stated state for about 20 hours from the start of storage, and then was left at room temperature (23°C). The frozen product was completely thawed in about 2 hours to obtain a frozen-thawed product (Inventive Example 1: pH 9.2).

[0146] Each was diluted to 0.1% with water, and sensory evaluation was performed. The outline of the aroma of each is shown below.

[0147] Comparative Example 1 (refrigerator-stored product): fresh, soft green tea aroma with seaweed and rocky shore aroma

[0148] Inventive Example 1 (frozen-thawed product): green tea aroma with strong green aroma with a tropical fruit sense

[0149] Each sample was subjected to aroma analysis by the following method.

[0150] Each 1 g amount of test sample liquid (Comparative Example 1, Inventive Example 1) was analyzed as is or after adding 1 ppb, 10 ppb, 100 ppb, or 1000 ppb of a standard of 4-mercapto-4-methylpentan-2-one to each test sample, respectively.

[0151] Analysis conditions

[0152] • Apparatus

[0153] Gas chromatograph: 7890B GC system, manufactured by Agilent Technologies

[0154] MSD device: 5977B MSD, manufactured by Agilent Technologies

[0155] • Column

[0156] InertCap WAX 0.25 mmφ x 30 m (film thickness 0.25 μm), manufactured by GL Sciences Inc.

[0157] • SPME fiber

[0158] 50 / 30 μm DVB / CAR / PDMS StableFlex / SS (2 cm), manufactured by Merck (Supelco: registered trademark)

[0159] • Sample amount: 1 g

[0160] • Vial capacity: 20 ml

[0161] • Equilibrium conditions of sample: stirring at 60°C for 30 minutes

[0162] • Extraction conditions of SPME: standing at 60°C for 30 minutes

[0163] • Inlet temperature: 250°C

[0164] • Temperature conditions: 8 minutes at 40°C, then rising at 4°C / min to 180°C, then rising at 3°C / min to 230°C, and 10 minutes at 230°C

[0165] • Carrier gas: He (constant pressure)

[0166] • Injection method: splitless

[0167] • Flow rate: 1.2 ml / min

[0168] Note that the analysis results of GC / MS are plotted chromatograms, and the peak of 4-mercapto-4-methylpentan-2-one uses m / z = 132, the peak of linalool uses total ion, and the respective area values are used for quantification.

[0169] (Analysis results)

[0170] It was confirmed by GC / MS that a large amount of 4-mercapto-4-methylpentan-2-one was contained in the freeze-thaw product.

[0171] In addition, the content of 4-mercapto-4-methylpentan-2-one in the sample obtained by the standard addition method is as follows.

[0172] Comparative Example 1: 0.25 ppb

[0173] Inventive Example 1: 495.9 ppb

[0174] In addition, the peak area value of 4-mercapto-4-methylpentan-2-one of Inventive Example 1 (a sample to which 4-mercapto-4-methylpentan-2-one as a standard was not added) was 9.9 x 10 4 , the area value of linalool was 3.9 x 10 8 , the peak area value of 4-mercapto-4-methylpentan-2-one of Comparative Example 1 was 49.9, and the area value of linalool was 3.9 x 10 8 .

[0175] From the above results, it was confirmed that Inventive Example 1 contained (generated) about 2,000 times as much 4-mercapto-4-methylpentan-2-one as Comparative Example 1.

[0176] In addition, since Inventive Example 1 was obtained from 600 g of green tea leaves as a raw material to obtain 300 g of Inventive Example 1, ((yield (mass) of green tea extract) / (amount (mass) of green tea leaves used as an extraction raw material)) x the content ratio (based on mass) of 4-mercapto-4-methylpentan-2-one in the green tea extract was 2.5 x 10 -7 .

[0177] On the other hand, in Comparative Example 1, ((yield (mass) of green tea extract) / (amount (mass) of green tea leaves used as an extraction raw material)) x the content ratio (based on mass) of 4-mercapto-4-methylpentan-2-one in the green tea extract was 1.75 x 10 -10 .

[0178] In addition, the (area value of the peak (m / z = 132) of 4-mercapto-4-methylpentan-2-one detected) / (area value of the peak (total ion) of linalool detected) of Inventive Example 1 was 2.5 x 10 -4 .

[0179] On the other hand, in Comparative Example 1, the (area value of the peak (m / z = 132) of 4-mercapto-4-methylpentan-2-one detected) / (area value of the peak (total ion) of linalool detected) was 1.25 x 10 -7 .

[0180] (Example 2)

[0181] First, the present product 1 and the comparative product 1 were obtained by the same operation as in Example 1. Next, 4800 g of 40°C warm water (0.05% sodium ascorbate aqueous solution) was fed at a flow rate of 60 ml / min from the upper portion of the column, and 3000 g of the extract of Bx 3° was taken out from the bottom of the column. The taken-out extract was cooled to 20°C, centrifuged at 3000 rpm for 10 minutes, and the precipitate was removed to obtain the water-extracted extract (reference product 1, Bx 3.0°, pH 5.6).

[0182] The present product 1 and the reference product 1 were mixed at 150 g each, sterilized at 90°C for 10 minutes, cooled to 20°C, and filled to obtain a green tea extract (present product 2) (Bx 1.6°, pH 6.7). In addition, the comparative product 1 and the reference product 1 were mixed at 150 g each, sterilized at 90°C for 10 minutes, cooled to 20°C, and filled to obtain a green tea extract (comparative product 2) (Bx 1.6°, pH 6.7).

[0183] The content of 4-mercapto-4-methylpentan-2-one was also measured by the analysis method for the comparative product 2 and the present product 2. The results are shown below.

[0184] Comparative product 2: 0.11 ppb

[0185] Present product 2: 245.9 ppb

[0186] As described above, in the comparative product 2 and the present product 2, the content of 4-mercapto-4-methylpentan-2-one was confirmed to be almost the same as the calculated amount of 4-mercapto-4-methylpentan-2-one from the comparative product 1 and the present product 1, respectively, showing that the content of 4-mercapto-4-methylpentan-2-one is not easily affected by the addition of the water-extracted extract of green tea to the distillate or heat sterilization.

[0187] In addition, for the comparative product 2 and the present product 2, the area value of the peak of 4-mercapto-4-methylpentan-2-one (m / z = 132) detected) / (the area value of the peak of linalool (total ion) detected) was measured by the analysis method. The results are shown below.

[0188] Comparative product 2: 0.11 ppb -8

[0189] Present product 2: 245.9 ppb -4

[0190] As described above, in Comparative Product 2 and the present product 2, respectively, values almost the same level as those considered to be from Comparative Product 1 and the present product 1 were confirmed for the area value of the peak of 4-mercapto-4-methylpentan-2-one (m / z = 132) detected) / (the area value of the peak of linalool (total ion) detected), showing that the content of linalool or 4-mercapto-4-methylpentan-2-one is not easily affected by the addition of the water extract of green tea extract to the distillate or heat sterilization.

[0191] (Comparative Example 1)

[0192] The 300 g of Comparative Product 2 (pH 6.7) was adjusted again to 150 g each, and one of them was made to be pH 9.5 with 1% aqueous potassium hydroxide solution. Each was put in a 300 ml brown bottle, and after nitrogen replacement was performed on the headspace, it was stored in a freezer (-20°C). The sample stored in the freezer was frozen from about 30 minutes after storage in the freezer, and was almost completely frozen in about 3 hours. Each was stored in the state for about 20 hours from the start of storage, and then was left at room temperature (23°C). The frozen product was completely thawed in about 2 hours. The sample subjected to freezing-thawing at pH 6.7 was used as Comparative Product 3, and the sample subjected to freezing-thawing at pH 9.5 was used as Comparative Product 4.

[0193] These Comparative Product 3 and Comparative Product 4 were analyzed for 4-mercapto-4-methylpentan-2-one and linalool in the same manner as described above. The results thereof are shown in Table 1.

[0194] [Table 1]

[0195]

[0196] MMP: 4-mercapto-4-methylpentan-2-one

[0197] In the state containing the water extract of green tea extract fraction, even if freezing-thawing was performed, an increase in 4-mercapto-4-methylpentan-2-one was not observed in either case of pH 6.7, pH 9.5.

[0198] (Example 3)

[0199] Example 3 1000 g of fresh tea (Yabukita variety, steamed) produced in Kyushu was packed in a 3 L column, and the same operation as in Example 1 was performed. From the upper portion of the column, an aqueous solution prepared by dissolving 2.0 g of sodium L-ascorbate in 300 g of soft water was uniformly sprayed to wet the tea leaves. After the inside of the column was replaced with nitrogen, water vapor mixed with nitrogen was blown from the lower portion of the column, and the tea-containing volatile components obtained from the upper portion of the column were condensed through a cooling tube (cooled with tap water, about 20°C) to obtain 500 g (50% with respect to the tea leaves) of distillate containing tea- containing volatile components in about 20 minutes. The pH of the obtained distillate was 7.6.

[0200] The distillate was divided into 4 300 ml brown bottles in 100 g each, and stored in the following categories.

[0201] Comparative Example 5: stored in a freezer (-20°C) after the headspace was replaced with nitrogen

[0202] Comparative Example 6: stored in a refrigerator (5°C) after the headspace was replaced with nitrogen

[0203] Comparative Example 7: stored in a freezer (-20°C) after the headspace was replaced with nitrogen using ascorbic acid powder to make pH 6.5

[0204] Inventive Example 3: stored in a freezer (-20°C) after the headspace was replaced with nitrogen using 0.1% aqueous potassium hydroxide to make pH 9.5

[0205] The samples stored in the freezer were frozen almost completely in about 3 hours from about 30 minutes after storage in the freezer. Each was stored in the state for about 20 hours from the start of storage, and then left at room temperature (23°C). The frozen samples were completely thawed in about 2 hours to obtain frozen-thawed samples (Comparative Example 6, Comparative Example 7, and Inventive Example 3).

[0206] These Inventive Example 3, Comparative Examples 5 to 7 were analyzed for 4-mercapto-4-methylpentan-2-one and linalool in the same manner as described above. The results are shown in Table 2.

[0207] [Table 2]

[0208]

[0209]

[0210] MMP: 4-mercapto-4-methylpentan-2-one

[0211] As shown in Table 2, even if freeze-thawing was performed at pH 7.6 (Comparative Example 5), no increase in 4-mercapto-4-methylpentan-2-one was observed compared to the non-frozen product, while at pH 6.5, even if freeze-thawing was performed, 4-mercapto-4-methylpentan-2-one hardly increased (Comparative Example 7). On the other hand, in the case of freezing at pH 9.5, the result was that 4-mercapto-4-methylpentan-2-one further increased by 40 times or more compared to the case of freezing at pH 7.6.

[0212] (Example 4)

[0213] Into 20 kg of ion exchange water heated to 80°C was put 1 kg of green tea produced in Shizuoka Prefecture (new tea, steamed), after slowly stirring for 5 minutes, the tea leaves were separated using a 40 mesh metal net, the separated liquid was cooled to 20°C to obtain 14 kg of an extract, 7.0 g (500 ppm) of sodium ascorbate was added, and filtration was performed using No. 2 filter paper (ADVANTEC Corporation: retention particle size 5 μ) to obtain a stock solution for green tea beverages (analysis values of the green tea beverage stock solution: Bx: 2.22°, pH: 6.4, tannin content (ferric tartrate method): 0.44%, amino acid content: 0.071%). This was divided and diluted 10 times (mass ratio) with ion exchange water, and after adding the solution of Example 2 or Comparative Example 2 of the present application at the concentration described in Table 2 to the diluted solution, respectively, after heating sterilization at 137°C for 30 seconds, it was cooled to 88°C, filled into 500 ml PET plastic bottles, left for 2 minutes, and then cooled to room temperature (25°C), a PET plastic bottle-packaged green tea beverage was produced. The various green tea beverages were evaluated by 10 panelists, with the tea extract non-addition product as a control. The evaluation criteria were that, with the non-addition product set to 5 points, for the fresh brewing feeling, green feeling, fullness, sweetness, fruitiness, and seaweed aroma, set to very good: 10 points, good: 8 points, somewhat good: 6 points, somewhat poor: 4 points, poor: 2 points, and very poor: 0 points. The results are shown in Table 3.

[0214] [Table 3]

[0215]

[0216] As shown in Table 3, the present product 2 greatly increased the fresh brewing feeling with a little fruit feeling, the greenish feeling, the sweetness, and the fullness of green tea at a trace amount of addition (0.00025 ppb to 0.0025 ppb in terms of 4-mercapto-4-methylpentan-2-one) of 1 ppm to 10 ppm relative to the green tea beverage. On the other hand, the comparative product 2 showed almost no change at an addition amount of 1 ppm, a little effect at an addition amount of about 10 ppm, and a clear effect at an addition amount of about 100 ppm. Thus, the present product (the present product 2) exerts an effect even at a concentration far lower than that of the conventional aroma extract (the comparative product 2), and can be said to be characteristic in terms of the flavor properties and advantageous in terms of the cost.

Claims

1. A method for producing a green tea extract, comprising the following steps (A) to (D): Step (A): a step of subjecting green tea to steam distillation to obtain a distillate; Step (B): a step of adjusting the pH of the distillate obtained in the step (A) to 8.0 or higher; Step (C): a step of freezing the distillate having a pH of 8.0 or higher obtained in the step (B); Step (D): a step of thawing the distillate frozen in the step (C), In the freezing in the step (C), 99% or more of the entire distillate is frozen, and the time required for freezing 99% or more of the entire distillate is 30 minutes or more.

2. The method for producing a green tea extract according to claim 1, wherein in the step (C), the soluble solid fraction concentration in the distillate before freezing obtained in the step (B) from the distillate obtained in the step (A) is 1.0% by mass or less.

3. The method for producing a green tea extract according to claim 1, wherein the steam distillation in the step (A) is one or two or more selected from the group consisting of atmospheric pressure steam distillation, reduced pressure steam distillation, and pressurized steam distillation.

4. The method for producing a green tea extract according to claim 3, wherein the reduced pressure steam distillation is a rotary thin film type steam distillation.

5. The method for producing a green tea extract according to claim 1, further comprising the following step (E) after the step (D): Step (E): a step of adding a solvent-extracted extract fraction of green tea of the same species as the green tea used in the step (A) to the thawed liquid obtained in the step (D).

6. The method for producing a green tea extract according to claim 5, wherein the solvent-extracted extract fraction of green tea is an extract fraction obtained by extracting green tea with an aqueous solvent after and / or before obtaining a steam distillation distillate.

7. The method for producing a green tea extract according to claim 6, comprising a heating sterilization step.

8. A method for producing a food and beverage, comprising a step of adding a green tea extract obtained by the production method according to any one of claims 1 to 7 to a food and beverage.

9. A method for producing a flavor composition, comprising a step of adding a green tea extract obtained by the production method according to any one of claims 1 to 7 to a flavor composition.

10. A method for producing a food and beverage, comprising a step of adding a flavor composition obtained by the production method according to claim 9 to a food and beverage.

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