Tea beverage composition

Abstract

To provide a tea beverage composition that contains a high concentration of non-polymer catechins while maintaining a prolonged aromatic aftertaste following consumption.SOLUTION: A tea beverage composition comprises the following components (A) and (B): (A) non-polymer catechins: 0.05 mass% or more and (B) 3-methylindole.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a tea beverage composition. [Background technology]

[0002] Non-polymer catechins are a type of polyphenol contained in tea leaves of the Camellia genus, and have been reported to have physiological effects such as a visceral fat reducing effect, etc. Beverages containing non-polymer catechins are a suitable form for continuously ingesting a larger amount of non-polymer catechins and enjoying their physiological effects.

[0003] On the other hand, 3-methylindole is one of the substances that cause unpleasant odors, but when diluted it becomes perceived as a pleasant aroma, and therefore it is used as a compounding material for flavors and fragrances, etc. For example, a barley tea beverage containing an extract derived from roasted barley and 3-methylindole has been proposed as a barley tea beverage that has a good aftertaste and is refreshing and easy to drink (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-158942 Summary of the Invention [Problem to be solved by the invention]

[0005] In general, the aroma of tea beverages lingers for a certain period of time after drinking (see Reference Example 1 below). However, it has been found that when non-polymer catechins are added to tea beverages at high concentrations in hopes of utilizing the physiological effects of non-polymer catechins, the duration of the aroma when drinking the beverage is reduced, although no change is observed in the aroma of the tea beverage itself. Here, in this specification, the "duration of the aroma when drinking" refers to the time during which the aroma of the beverage is felt as an aftertaste after swallowing the beverage. Accordingly, an object of the present invention is to provide a tea beverage composition which contains non-polymer catechins at a high concentration and which allows the aroma of the beverage to linger for a long time even after drinking. [Means for solving the problem]

[0006] In view of the above-mentioned problems, the present inventors conducted extensive research and found that by adding 3-methylindole to a tea beverage containing a high concentration of non-polymer catechins, the duration of the aroma when drunk is increased.

[0007] That is, the present invention relates to a composition comprising the following components (A) and (B); (A) Non-polymer catechins: 0.05% by mass or more (B) 3-Methylindole The present invention provides a tea beverage composition comprising: Effect of the Invention

[0008] According to the present invention, it is possible to provide a tea beverage composition which contains non-polymer catechins at a high concentration and which allows the aroma of the beverage to linger for a long time even after drinking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The tea beverage composition of the present invention contains non-polymer catechins as component (A). In this specification, "(A) non-polymer catechins" is a collective term for non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, it is sufficient to contain at least one of the above eight types of non-polymer catechins. There are no particular limitations on the origin of component (A) so long as it is one that is commonly used in the field of food and beverages. For example, it may be a chemically synthesized product or one extracted from a plant containing non-polymer catechins.

[0010] The content of component (A) in the tea beverage composition of the present invention is 0.05% by mass or more, and from the viewpoint of enhancing the non-polymer catechins and physiological effects, it is preferably 0.09% by mass or more, more preferably 0.12% by mass or more, and even more preferably 0.14% by mass or more. Also, from the viewpoint of increasing the duration of the aroma when drinking, it is preferably 1% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.2% by mass or less, and even more preferably 0.18% by mass or less. The content of component (A) in the tea beverage composition of the present invention is 0.05% by mass or more, preferably 0.05 to 1% by mass, more preferably 0.05 to 0.4% by mass, even more preferably 0.09 to 0.2% by mass, even more preferably 0.12 to 0.18% by mass, and even more preferably 0.14 to 0.18% by mass. Here, in this specification, the content of component (A) is defined based on the total amount of the above eight types of non-polymer catechins. The content of component (A) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. Specifically, the method described in the Examples below can be mentioned. In addition, when measuring, the sample may be freeze-dried to fit the detection range of the device, or impurities in the sample may be removed to fit the separation ability of the device, and other appropriate treatments may be performed as necessary.

[0011] The tea beverage composition of the present invention contains 3-methylindole as component (B). 3-methylindole is a heterocyclic aromatic compound with the molecular formula C9H9N. By including component (B) in a tea beverage composition enriched with non-polymer catechins, the duration of the aroma during drinking is unexpectedly increased. Component (B) can be a commercially available reagent, or can be synthesized by organic synthesis.

[0012] The content of component (B) in the tea beverage composition of the present invention is preferably 0.05 mass ppb or more, more preferably 0.08 mass ppb or more, even more preferably 0.2 mass ppb or more, and even more preferably 0.4 mass ppb or more, from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is preferably 5 mass ppb or less, more preferably 3 mass ppb or less, and from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is even more preferably 1.5 mass ppb or less, and even more preferably 1.2 mass ppb or less. The content of component (B) in the tea beverage composition of the present invention is preferably 0.05 to 5 mass ppb, more preferably 0.08 to 3 mass ppb, even more preferably 0.2 to 1.5 mass ppb, and even more preferably 0.4 to 1.2 mass ppb. The content of component (B) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, for example, by GC / MS. Specifically, the method described in the Examples below can be mentioned. In addition, when measuring, the sample may be freeze-dried to fit the detection range of the device, or impurities in the sample may be removed to fit the separation ability of the device, or other appropriate treatment may be performed as necessary.

[0013] In order to increase the duration of the aroma when the tea beverage composition of the present invention is drunk, the mass ratio of component (A) to component (B) [(B) / (A)] is 0.2×10 -7 It is preferable that the value is 0.4×10 or more. -7 More preferably, 0.8×10 -7 More preferably, 2.5×10 -7 From the same viewpoint and from the viewpoint of improving the aroma and flavor of the tea beverage composition, 66×10 -7 Less than or equal to 30×10 -7 Less than or equal to 15×10 is preferable. -7 Less than 6×10 is more preferable. -7 In the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.2×10 -7~66×10 -7 and more preferably 0.4×10 -7 ~30×10 -7 , and more preferably 0.8×10 -7 ~15×10 -7 , and even more preferably 1.5×10 -7 ~6×10 -7 It is.

[0014] If desired, the tea beverage composition of the present invention may contain one or more additives such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, esters, colorants, emulsifiers, dairy components, preservatives, seasonings, quality stabilizers, flavors, etc. The content of the additives may be appropriately set within a range that does not impair the object of the present invention.

[0015] The pH (20°C) of the tea beverage composition of the present invention is usually 5 to 7, but from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is preferably 5.2 or more, more preferably 5.4 or more, and from the same viewpoint, it is preferably 6.8 or less, more preferably 6.4 or less. The pH (20°C) of the tea beverage composition of the present invention is preferably 5.2 to 6.8, more preferably 5.4 to 6.4. The pH is measured with a pH meter after adjusting the temperature to 20°C.

[0016] In this specification, the term "tea beverage composition" refers to a beverage containing tea leaves of the genus Camellia as a tea ingredient. Examples of tea leaves of the genus Camellia include tea leaves obtained from C. sinensis var. sinensis (including the Yabukita variety), C. sinensis var. assamica, or hybrids thereof. The tea leaves include freshly picked tea leaves, as well as those that have been dried, frozen, or processed into tea. Tea leaves are classified into non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves according to the processing method. Examples of non-fermented tea leaves include green tea leaves such as sencha, deep steamed sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, kettle tea, kikucha, bocha, and budcha. Examples of semi-fermented tea leaves include oolong tea leaves such as tieguanyin, iroshu, kogonkei, and wuyiyancha. Examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam, and Sri Lanka. One or more types of tea leaves can be used. In addition to tea leaves, stems may also be used.

[0017] The tea beverage composition of the present invention may use tea raw materials other than tea leaves of the genus Camellia. Examples of tea raw materials other than tea leaves of the genus Camellia include grains (e.g., barley, wheat, pearl barley, rye, oats, and barley; rice such as brown rice; beans such as soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp grass, cowpeas, peanuts, peas, and mung beans; buckwheat, corn, white sesame seeds, black sesame seeds, millet, barley, millet, quinoa, and other miscellaneous grains), ginkgo leaves, persimmon leaves, loquat leaves, young barley leaves, and light brown cereals. Examples of herbs that can be used include Japanese mustard greens, mulberry leaves, kale, wolfberry leaves, eucommia leaves, komatsuna, rooibos, kumazasa, dokudami, gynostemma, honeysuckle, evening primrose, kakidoushi, kawarakesume, gymnema sylvestre, kochia (Juglandaceae), sweet tea (Rosaceae), aloe arborescens, chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehips, rosemary, etc. These can be used alone or in combination.

[0018] The method of extracting the tea raw material is not particularly limited, and known methods such as kneader extraction, stirring extraction, drip extraction, and column extraction can be adopted. Examples of the extraction solvent include water, organic solvents such as ethanol, and aqueous solutions of organic solvents such as water and ethanol, with water being preferred. A non-solvent extraction method such as squeezing may also be used. The extraction conditions are not particularly limited, and can be appropriately selected depending on the extraction method. The obtained extract may be filtered or centrifuged to separate impurities. If necessary, the extract may be concentrated or diluted to adjust the concentration.

[0019] In the present invention, a preferred tea beverage composition is a green tea beverage composition, as it is easy to enjoy the effects of the present invention. When the tea beverage composition is a green tea beverage composition, a green tea beverage that uses green tea leaves in the largest amount among all tea raw materials is more preferred, and a green tea beverage that uses only green tea leaves as the tea raw material is even more preferred.

[0020] The tea beverage composition of the present invention may be in any suitable form, for example, liquid or solid. When the tea beverage composition of the present invention is in a liquid form, the form of the beverage may be an RTD (Ready to Drink) type that is not diluted, a concentrated reconstituted beverage, a jelly, a concentrated liquid, a slurry, or the like. When the beverage composition is in a jelly form, the beverage composition may be sucked from a mouthpiece or straw attached to the container, and the solid content concentration is not particularly limited and can be appropriately selected. When the tea beverage composition of the present invention is in a solid form, the form is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and it can be in various forms such as powder, granules, tablets, rods, plates, and blocks. The solid content of the solid tea beverage composition is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and may be 100% by mass. Here, in this specification, the "solid content" refers to the mass of the residue obtained by drying a sample in an electric thermostatic dryer at 105°C for 3 hours and removing volatile substances. When the tea beverage composition of the present invention is in the form of a concentrate or solid, it is sufficient that the content of the aforementioned component (A) satisfies the above-mentioned requirement when diluted with water to prepare an RTD. Among these, from the viewpoint of convenience, the beverage is preferably in a liquid form, and more preferably in an RTD form.

[0021] The tea beverage composition of the present invention can be filled into conventional packaging containers such as molded containers primarily made of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, and bottles to produce a packaged beverage. The tea beverage composition of the present invention may also be subjected to heat sterilization. The sterilization method is not particularly limited as long as it complies with the conditions stipulated in the applicable laws and regulations (Food Sanitation Act in Japan). For example, the tea beverage composition may be filled into a container, sealed or sealed, and then sterilized, or the composition may be sterilized in a sterilizer equipped with a thermometer or the like, or sterilized in a filter or the like, and then automatically filled into a container, sealed or sealed. More specifically, examples of the sterilization method include retort sterilization, high temperature short time sterilization (HTST method), and ultra-high temperature sterilization (UHT method).

[0022] The tea beverage composition of the present invention can be produced by an appropriate method. For example, it can be produced by blending component (A) and component (B), and other components as necessary. The order of mixing each component is not particularly limited, and they may be added in any order or simultaneously. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. When it is made into a packaged beverage, it can be produced through further sterilization and filling steps. EXAMPLES

[0023] (1) Analysis of non-polymer catechins The sample dissolved and diluted with pure water was measured by the gradient method using a high-performance liquid chromatograph (model SCL-10AVP, Shimadzu Corporation) equipped with an octadecyl group-introduced packed column for liquid chromatography (L-column ODS, 4.6 mmφ×250 mm, particle size 5 μm: Chemicals Evaluation and Research Institute, Japan) at a column temperature of 35°C. The mobile phase A solution was a distilled water solution containing 0.1 mol / L of acetic acid, and B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid. The flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 280 nm. The gradient conditions were as follows:

[0024] Concentration gradient conditions (volume%) Time A solution concentration (volume %) B solution concentration (volume %) 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%

[0025] (2) Analysis of 3-methylindole 5 mL of the sample was collected in a GC headspace vial (20 mL) and 3 g of sodium chloride was added. The components were then adsorbed onto an SPME fiber (Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS). After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurements were performed. The analytical equipment used was an Agilent 7890A / 5975Cinert (Agilent Technologies). The analysis conditions are as follows. Column: VF-WAX (60m (length), 0.25mm (inner diameter), 1.0μm (film thickness)) Column temperature: 40℃ (3min) → 20℃ / min → 250℃ Column pressure: constant flow mode (31kPa) Column flow rate: 1mL / min (He) ·Inlet temperature: 250℃ Injection method: Splitless Detector: MS Ion source temperature: 230℃ Ionization method: EI (70 eV) Scan range: m / z 10~500 Quantitative ion: 3-methylindole m / z 131 The quantification was carried out according to the following procedure. The standard reagent was dissolved in ethanol and serially diluted to prepare a standard. A given concentration of the standard was added to the sample, and adsorbed onto the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. A calibration curve was then created from the peak area of ​​the quantification ion of each component measured and the preparation concentration, and the content of 3-methylindole in the sample was calculated.

[0026] (3) pH measurement The sample was measured using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba, Ltd.) with the temperature adjusted to 20°C.

[0027] [Sensory evaluation] A sensory test was conducted by three expert panelists on the "duration of aroma when drunk" of the green tea beverages obtained in each Reference Example, Example, and Comparative Example. A stopwatch was pressed as soon as the beverage was put in the mouth, and the beverage was swallowed after 2 seconds. The stopwatch was stopped when the lingering aroma could no longer be felt. The duration of aroma was defined as the time until the stopwatch was stopped minus 2 seconds. The average score determined by each expert panel was used to calculate the score as follows: Score 5 points (8-10 seconds) 4 points (less than 6-8 seconds) 3 points (less than 4-6 seconds) 2 points (less than 2-4 seconds) 1 point (less than 2 seconds)

[0028] Reference examples 1~5 The components shown in Table 1 were mixed, the pH was adjusted to 6.0 with sodium bicarbonate, and the total amount was adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. A 25 ppm by mass ethanol solution of 3-methylindole reagent was prepared and mixed to the concentration shown in Table 1. Analysis and sensory evaluation were carried out for each green tea beverage. The results are also shown in Table 1. The improvement effect of the duration is the difference in score compared to Reference Example 1. In addition, if the expert panel noticed a change in the aroma of the beverage compared to the green tea beverage of Reference Example 1, this is noted in the remarks in the table.

[0029] [Table 1]

[0030] Examples 1 to 4 and Comparative Example 1 A green tea beverage was obtained in the same manner as in Reference Example 1, except that the components shown in Table 2 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Reference Example 1. The results are also shown in Table 2. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 1.

[0031] [Table 2]

[0032] Examples 5 to 8 and Comparative Example 2 A green tea beverage was obtained in the same manner as in Example 1, except that the components shown in Table 3 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 3. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 2.

[0033] [Table 3]

[0034] Examples 9 to 12 and Comparative Example 3 A green tea beverage was obtained in the same manner as in Example 1, except that the components shown in Table 4 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 4. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 3.

[0035] [Table 4]

[0036] Examples 13 to 16 and Comparative Example 4 A green tea beverage was obtained in the same manner as in Example 1, except that the components shown in Table 5 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 5. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 4.

[0037] [Table 5]

[0038] Examples 17 to 20 and Comparative Example 5 Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 6 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 6. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 5.

[0039] [Table 6]

[0040] From Table 1, it can be seen that the addition of 3-methylindole to a tea beverage composition having a low concentration of non-polymer catechins slightly enhances the overall green tea aroma, but there is no change in the duration of the aroma when drunk. In contrast, Tables 2 to 6 show that when 3-methylindole is added to a tea beverage composition containing a high concentration of non-polymer catechins, the duration of the aroma during drinking can be increased.

Claims

1. The following components (A) and (B): (A) Non-polymer catechins: 0.05% by mass or more (B) 3-Methylindole A tea beverage composition comprising:

2. 2. The tea beverage composition according to claim 1, wherein the content of component (A) is 0.05 to 1 mass %.

3. 3. The tea beverage composition according to claim 1 or 2, wherein the content of component (B) is 0.05 to 5 ppb by mass.

4. The mass ratio of component (A) to component (B) [(B) / (A)] is 0.2×10 -7 ~66×10 -7 The tea beverage composition according to any one of claims 1 to 3, wherein

5. The tea beverage composition according to any one of claims 1 to 4, which is a green tea beverage composition.

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