Corn tea

Abstract

We offer corn tea that has been given or enhanced a natural sweetness reminiscent of the sweetness of corn kernels. [Solution] The above problem is solved by providing a corn tea using roasted corn kernels as an extracting material, which contains skatole and 2-ethyl-3,5-dimethylpyrazine, wherein the skatole content is 10 μg / L or less and the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content is 0.5 or more and less than 2.0, or the skatole content is greater than 10 μg / L and the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content is 0.5 or more and 3.0 or less.

Description

Technical Field

[0001] The present invention relates to corn tea.

Background Art

[0002] Due to the increasing trend towards health consciousness, tea beverages (mainly sugar-free tea beverages) using tea leaves, grains, etc. as extraction raw materials have become one of the popular beverages among consumers. In particular, corn tea using roasted corn kernels as an extraction raw material has been supported by the fact that it has a faint sweetness along with the roasted aroma and is caffeine-free, and the market has been growing year by year. And due to such backgrounds, etc., the development of technologies for improving the flavor, etc. of such corn tea has been carried out.

[0003] For example, in Patent Document 1, by using roasted corn kernels as an extraction raw material and adding 2-acetylpyridine to the extraction liquid to produce a corn tea beverage, it is disclosed that a corn tea beverage with a good flavor, particularly with a clear flavor while having a sweet and fragrant aroma of corn, and having higher palatability and being easier to drink can be obtained.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in order to further meet the preferences of consumers, etc., there is still room for further improvement in the flavor, etc. of the above-mentioned corn tea. In particular, there is still room for further improvement in terms of imparting or improving a natural sweetness that evokes the sweetness of corn kernels.

[0006] Therefore, an object of the present invention is to provide a corn tea with a natural sweetness that evokes the sweetness of corn kernels and has the natural sweetness imparted or improved. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and found that the flavor and aroma of corn tea can be improved by incorporating skatole and 2-ethyl-3,5-dimethylpyrazine, both of which are aroma components, in predetermined ratios. Furthermore, by using roasted corn kernels as the extraction raw material, and by producing corn tea containing skatole and 2-ethyl-3,5-dimethylpyrazine, and further, having a skatole content of 10 μg / L or less and a ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content of 0.5 or more and less than 2.0, or having a skatole content of more than 10 μg / L and a ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content of 0.5 or more and 3.0 or less, the inventors found that a corn tea with a natural sweetness reminiscent of the sweetness of corn kernels is imparted or improved, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <13> Includes embodiments. <1> Corn tea made using roasted corn kernels as an extracting ingredient, It contains skatole and 2-ethyl-3,5-dimethylpyrazine, The skatole content is 10 μg / L or less, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and less than 2.0. Corn tea. <2> The skatole content is 3.0 μg / L or more. <1> Corn tea as described. <3> Corn tea made using roasted corn kernels as an extracting ingredient, It contains skatole and 2-ethyl-3,5-dimethylpyrazine, The skatole content is greater than 10 μg / L, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and 3.0 or less. Corn tea. <4> The skatole content is 40 μg / L or less. <3> Corn tea as described. <5> Furthermore, it contains monoglucosyl hesperidin. <1> ~ <4> Corn tea as listed in one of the following options. <6> The monoglucosyl hesperidin content is less than 800 mg / L. <5> Corn tea as described. <7> The roasted corn kernels are roasted corn kernels with an L value of 35-60. <1> ~ <6> Corn tea as listed in one of the following options. <8> This is a corn tea that uses only roasted corn kernels as the raw material for the grain-derived extraction. <1> ~ <7> Corn tea as listed in one of the following options. <9> This is corn tea without added sweeteners. <1> ~ <8> Corn tea as listed in one of the following options. <10> A method for imparting or improving a natural sweetness reminiscent of the sweetness of corn kernels to corn tea, characterized in that corn tea made using roasted corn kernels as an extracting material contains skatole and 2-ethyl-3,5-dimethylpyrazine, and further, the skatole content is 10 μg / L or less, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and less than 2.0. <11> A method for imparting or improving a natural sweetness reminiscent of the sweetness of corn kernels to corn tea, characterized in that corn tea made using roasted corn kernels as an extracting material contains skatole and 2-ethyl-3,5-dimethylpyrazine, and further, the skatole content is greater than 10 μg / L and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and 3.0 or less. <12> A method for producing corn tea, comprising: an extraction step of obtaining an extract using roasted corn kernels as an extraction raw material; a blending step of using the extract to obtain a blended liquid containing skatole and 2-ethyl-3,5-dimethylpyrazine, wherein the skatole content in the corn tea is 10 μg / L or less and the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content is 0.5 or more and less than 2.0; and a sterilization step of sterilizing the blended liquid. <13> A method for producing corn tea, comprising: an extraction step of obtaining an extract using roasted corn kernels as an extraction raw material; a blending step of using the extract to obtain a blended liquid containing skatole and 2-ethyl-3,5-dimethylpyrazine, wherein the skatole content in the corn tea is greater than 10 μg / L and the ratio of the ethyl-3,5-dimethylpyrazine content to the skatole content is 0.5 or more and 3.0 or less; and a sterilization step of sterilizing the blended liquid. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide corn tea that has been given or enhanced a natural sweetness reminiscent of the sweetness of corn kernels. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to corn tea (hereinafter sometimes referred to as "corn tea according to the present invention") which uses roasted corn kernels as an extracting material, contains skatole and 2-ethyl-3,5-dimethylpyrazine, and further has a skatole content of 10 μg / L or less and a ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content of 0.5 or more and less than 2.0, or has a skatole content of more than 10 μg / L and a ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content of 0.5 or more and 3.0 or less.

[0011] The components and raw materials that make up the corn tea according to the present invention will be described in detail below.

[0012] The corn tea according to the present invention is a corn tea beverage that uses roasted corn kernels (roasted corn kernels) as an extraction ingredient. In other words, it is a tea beverage having a corn-like flavor that contains an extract (tea extract) obtained using roasted corn kernels as an extraction ingredient. This extract may be a diluted extract of roasted corn kernels. Therefore, the corn tea according to the present invention includes not only corn tea using only roasted corn kernels as the extraction raw material, but also corn tea in which roasted corn kernels are used in combination with other grain-derived raw materials (raw materials derived from wheat, rice, beans, grains, unroasted corn kernels, corn silk, and other corn components) or tea leaf-derived raw materials (green tea leaves, oolong tea leaves, black tea leaves, etc.) as the extraction raw material, as long as the final tea beverage has a corn-like flavor. Furthermore, it may also include one or more extracts selected from these. It is more preferable that the corn tea according to the present invention uses only roasted corn kernels as the grain-derived extraction raw material (substantially not using any other grain-derived extraction raw materials) and even more preferable that it uses only roasted corn kernels as the extraction raw material (substantially not using any other extraction raw materials), as this makes it easier to exhibit the effects of the present invention. However, even in these embodiments, raw materials other than extraction raw materials, such as additives (for example, flavorings and antioxidants described later), may be included.

[0013] The variety of corn kernels used in this roasted corn kernel product is not particularly limited; for example, dent, waxy, and sweet varieties can be used. However, from the viewpoint of the flavor of the resulting corn tea, it is preferable to use dent or waxy corn kernels, and it is especially preferable to use dent corn kernels. Furthermore, there are no particular limitations on the roasting method of the corn kernels, and methods such as direct flame roasting, hot air roasting, far-infrared roasting, and rotary drum roasting can be used as appropriate. The L value (degree of roasting, the brightness of the roasted corn kernels measured by a LAB colorimeter) of the roasted corn kernels used as the raw material can also be set as appropriate, but from the viewpoint of the flavor of the resulting corn tea (especially the aroma), it is preferable to use roasted corn kernels with an L value of 35 to 60. The lower limit of this L value is more preferably 38 or higher, and the upper limit is more preferably 56 or lower, more preferably 52 or lower, and more preferably 48 or lower. As the LAB colorimeter mentioned above, a colorimeter such as the ZE 6000 manufactured by Nippon Denshoku Industries Co., Ltd. can be used. Also, the L value mentioned above is the average value of three measurements taken with the LAB colorimeter.

[0014] Furthermore, the corn tea according to the present invention contains skatole (C9H9N, CAS No. 83-34-1) and 2-ethyl-3,5-dimethylpyrazine (C8H9N). 12When it contains N2 (CAS No. 13925-07-0) and the content of skatole is 10 μg / L or less, the ratio (mass ratio, 2-ethyl-3,5-dimethylpyrazine / skatole) of the content (μg / L) of 2-ethyl-3,5-dimethylpyrazine to the content (μg / L) of skatole is 0.5 or more and less than 2.0. When the content of skatole exceeds 10 μg / L, the above ratio is 0.5 or more and 3.0 or less. In the corn tea according to the present invention using the roasted granular corn as described above as an extraction raw material, by containing such skatole and 2-ethyl-3,5-dimethylpyrazine in such a predetermined ratio, it is possible to impart or improve a natural and moderate sweetness that evokes the sweetness of the granular corn (sweetness derived from the granular corn). In addition, it is also possible to obtain a corn tea with an improved aroma (roasted aroma) or a corn tea with an imparted or improved refreshing feeling in the aftertaste. That is, it is also possible to obtain a corn tea in which a natural sweetness (sweet flavor characteristic of granular corn) that evokes the sweetness of the granular corn, the aroma, and / or the refreshing feeling in the aftertaste are compatible (and these balances are also excellent). Incidentally, skatole is a compound represented by the following formula (1) also called 3-methylindole, and 2-ethyl-3,5-dimethylpyrazine is a compound represented by the following formula (2).

[0015]

Chemical formula

[0016]

Chemical formula

[0017] In the corn tea according to the present invention, the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content is 0.5 or more and less than 2.0 when the skatole content is 10 μg / L or less, as described above. However, from the viewpoint of enhancing the natural sweetness reminiscent of the sweetness of corn kernels and improving the aroma, the lower limit is more preferably 0.6 or more, even more preferably 0.7 or more, even more preferably 0.8 or more, and even more preferably 0.9 or more. The upper limit is more preferably 1.8 or less, even more preferably 1.6 or less, even more preferably 1.4 or less, even more preferably 1.2 or less, and even more preferably 1.1 or less, from the viewpoint of enhancing the natural sweetness reminiscent of the sweetness of corn kernels and improving the refreshing aftertaste. Furthermore, when the skatole content exceeds 10 μg / L, this ratio is 0.5 or more and 3.0 or less as described above, but from the viewpoint of the effects of the present invention, this lower limit is more preferably 0.6 or more, even more preferably 0.7 or more, even more preferably 0.8 or more, and even more preferably 0.9 or more. The upper limit is more preferably 2.8 or less, even more preferably 2.6 or less, even more preferably 2.4, even more preferably 2.2, and even more preferably 2.0 or less, from the viewpoint of the effect of improving the imparting of a natural sweetness reminiscent of the sweetness of corn kernels and the imparting of a refreshing aftertaste.

[0018] Depending on the variety of roasted corn kernels used and the roasting conditions, the extract obtained from these roasted corn kernels may contain skatole and / or 2-ethyl-3,5-dimethylpyrazine as part of the components extracted from the roasted corn kernels. However, it is usually difficult to adjust the ratio of 2-ethyl-3,5-dimethylpyrazine to skatole in the extract, etc., to fall within the aforementioned range using only the above methods. Therefore, this ratio adjustment is performed by combining the variety of roasted corn kernels used as the raw material, roasting conditions, etc., with the addition of flavorings containing skatole and / or 2-ethyl-3,5-dimethylpyrazine, as described later.

[0019] Furthermore, in the embodiment where the skatole content of the corn tea according to the present invention is 10 μg / L or less, the effects of the present invention are more easily exhibited. Therefore, the lower limit is more preferably 2.0 μg / L or more, even more preferably 3.0 μg / L or more, even more preferably 4.0 μg / L or more, even more preferably 5.0 μg / L or more, even more preferably 6.0 μg / L or more, even more preferably 7.0 μg / L or more, and even more preferably 8.0 μg / L or more. The upper limit is more preferably 9.5 μg / L or less. For example, this skatole content is preferably 4.0 μg / L or more and 10 μg / L or less. Furthermore, in the embodiment where the skatole content exceeds 10 μg / L as described above, the effects of the present invention are more easily exhibited, so the upper limit is more preferably 50 μg / L or less, even more preferably 40 μg / L or less, even more preferably 35 μg / L or less, even more preferably 30 μg / L or less, even more preferably 25 μg / L or less, even more preferably 20 μg / L or less, and even more preferably 16 μg / L or less. The lower limit is more preferably 12 μg / L or more, and even more preferably 14 μg / L or more. For example, a skatole content of more than 10 μg / L and 25 μg / L or less is preferable. The skatole content can be adjusted by using commercially available skatole (e.g., pure or refined skatole) or skatole-containing raw materials (e.g., fragrances), and multiple such materials may be used in combination.

[0020] In addition, the 2-ethyl-3,5-dimethylpyrazine content of the corn tea according to the present invention may be set to the ratio described above with respect to the skatole content. However, in embodiments where the skatole content is 10 μg / L or less, from the viewpoint of the effects of the present invention, the lower limit of the 2-ethyl-3,5-dimethylpyrazine content is more preferably 1.5 μg / L or more, even more preferably 2.0 μg / L or more, even more preferably 3.0 μg / L or more, even more preferably 4.0 μg / L or more, even more preferably 5.0 μg / L or more, and even more preferably 6.0 μg / L or more. The upper limit is more preferably 18 μg / L or less, even more preferably 15 μg / L or less, and even more preferably 12 μg / L or less. For example, the 2-ethyl-3,5-dimethylpyrazine content is preferably 3.0 μg / L or more and 15 μg / L or less. Furthermore, in the embodiments where the skatole content exceeds 10 μg / L, from the viewpoint of the effects of the present invention, the lower limit of the 2-ethyl-3,5-dimethylpyrazine content is more preferably 6.0 μg / L or more, even more preferably 8.0 μg / L or more, even more preferably 10 μg / L or more, and even more preferably 12 μg / L or more. The upper limit is more preferably 100 μg / L or less, even more preferably 80 μg / L or less, even more preferably 60 μg / L or less, even more preferably 50 μg / L or less, and even more preferably 40 μg / L or less. For example, the 2-ethyl-3,5-dimethylpyrazine content is preferably 10 μg / L or more and 60 μg / L or less. Furthermore, the amount of 2-ethyl-3,5-dimethylpyrazine can be adjusted by using commercially available 2-ethyl-3,5-dimethylpyrazine (e.g., pure or refined products) or 2-ethyl-3,5-dimethylpyrazine-containing raw materials (e.g., fragrances), and multiple such materials may be used in combination.

[0021] Furthermore, the corn tea according to the present invention is a hesperidin glycoside (monoglucosyl hesperidin:C), which is a glycoside in which one molecule of glucose is bonded to hesperidin, a type of polyphenol.34 H 44 O 20 It is more preferable that the product contains skatole and 2-ethyl-3,5-dimethylpyrazine in the predetermined ratios mentioned above. This is because the synergistic effect of skatole and 2-ethyl-3,5-dimethylpyrazine in the predetermined ratios mentioned above makes it easier to improve the aroma or the refreshing aftertaste while maintaining the effect of enhancing the natural sweetness reminiscent of the sweetness of corn kernels. In addition, in beverages containing monoglucosyl hesperidin, a chemical odor that is recognized as originating from monoglucosyl hesperidin may occur, but it is possible to mask this chemical odor derived from monoglucosyl hesperidin by the effect of skatole and 2-ethyl-3,5-dimethylpyrazine in the predetermined ratios mentioned above. As a result, even if a certain amount or more of monoglucosyl hesperidin is included, the aroma and flavor of the corn tea, including the natural sweetness reminiscent of the sweetness of corn kernels mentioned above, can be sufficiently maintained, and the antioxidant effect of monoglucosyl hesperidin can also be fully exhibited in the corn tea.

[0022] The monoglucosyl hesperidin content of the corn tea according to the present invention is more preferably 50 mg / L or more, even more preferably 100 mg / L or more, even more preferably 200 mg / L or more, even more preferably 300 mg / L or more, and even more preferably 400 mg / L or more, as this makes it easier to exhibit the effects described above. The upper limit is preferably 1000 mg / L or less, more preferably 900 mg / L or less, even more preferably 800 mg / L or less, even more preferably less than 800 mg / L, and even more preferably 700 mg / L or less, from the viewpoint of masking the medicinal odor. For example, the monoglucosyl hesperidin content of the corn tea according to the present invention is preferably 300 mg / L or more and 800 mg / L or less. The amount of monoglucosyl hesperidin can also be adjusted by using commercially available monoglucosyl hesperidin (e.g., pure or refined products) or monoglucosyl hesperidin-containing raw materials (commercially available functional materials, extracts derived from food ingredients such as lemon extract or mandarin orange extract, etc.), and multiple of these may be used in combination.

[0023] Here, the skatole content and 2-ethyl-3,5-dimethylpyrazine content in the corn tea according to the present invention can be measured, for example, by gas chromatography-mass spectrometry (GC-MS). Furthermore, the monoglucosyl hesperidin content in the corn tea according to the present invention can be measured, for example, by the following analytical method using HPLC (High Performance Liquid Chromatography). Specifically, first, the sample to be measured is appropriately diluted with a water / acetonitrile / acetic acid mixture (80:20:0.01) to prepare a sample solution. As the standard solution used for quantification, a solution obtained by dissolving a dried monoglucosyl hesperidin standard in a water / acetonitrile / acetic acid mixture (80:20:0.01) is used. Then, the above-mentioned sample solution and standard solution are filtered through a 0.45 μm membrane filter, 10 μL is taken, and HPLC is performed under the following conditions. [HPLC conditions] • Column: Capcellpak C18 UG120 4.6mm x 250mm (manufactured by Shiseido) Mobile phase: Water / acetonitrile / acetic acid mixture (80:20:0.01) ·Flow rate: 0.7mL / min Column temperature: 40°C Detection: UV absorbance spectrophotometer with a measurement wavelength of 280 nm.

[0024] Furthermore, the corn tea according to the present invention preferably contains a flavoring. A flavoring is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma, and is exemplified by, but is not limited to, corn-like flavor. And, as mentioned above, it is preferable that this flavoring contains skatole and / or 2-ethyl-3,5-dimethylpyrazine.

[0025] Furthermore, while the corn tea according to the present invention may contain sweeteners, it is more preferable to use corn tea without sweeteners, as this allows for a more pronounced effect of the present invention, which is to provide a natural and moderate sweetness reminiscent of the sweetness of corn kernels. Here, "sweeteners" refer to sugars (such as glucose, fructose, galactose, sucrose, maltose, lactose, and fructose-glucose liquid sugar), sugar alcohols (such as xylitol and erythritol), and high-intensity sweeteners (such as acesulfame K, sucralose, neotame, sodium saccharin, stevia, monk fruit extract, and aspartame) used in beverage production. Therefore, corn tea without sweeteners is one in which none of these are included as ingredients (substantially none), and can also be called sugar-free corn tea.

[0026] In addition, the corn tea according to the present invention may further contain, to the extent that it does not significantly affect the effects of the present invention (as long as it is the predetermined corn tea), other ingredients usable in beverages, such as acidulants, colorants, antioxidants, salts, amino acids, dietary fiber, pH adjusters, stabilizers, emulsifiers, defoamers, bacteriostatic agents, fruit juice, dairy ingredients, and other functional and nutritional components. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, sodium DL-malate, citric acid, trisodium citrate, adipic acid, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color. Examples of antioxidants include vitamin C, vitamin E, and other polyphenols. Examples of salts include table salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of pH adjusters include sodium carbonate and sodium bicarbonate (baking soda). Furthermore, the corn tea according to the present invention may further contain any other components as long as they do not significantly affect the effects of the present invention.

[0027] The pH of the corn tea according to the present invention may be, for example, 4.5 or more and 7.0 or less. From the viewpoint of flavor and other factors, the lower limit is more preferably 5.0 or more, and even more preferably 5.5 or more. From the viewpoint of shelf life and other factors, the upper limit is more preferably less than 7.0, even more preferably 6.5 or less, even more preferably 6.3 or less, and even more preferably 6.0 or less. This pH can be adjusted by adding the aforementioned acidulants or pH adjusters. Furthermore, this pH can be measured using a commercially available pH meter (such as the Horiba F-72 benchtop pH meter).

[0028] Furthermore, in cases where the corn tea according to the present invention may be filled into containers and stored for a long period of time, it is preferable that the above-mentioned pH adjusting agent (particularly sodium bicarbonate) is added not only for the purpose of pH adjustment but also as a component to suppress the formation of precipitate over time. An example of the amount added is in the range of approximately 0.1 to 1.0 g / L in the corn tea. In addition, if necessary, the corn tea may be treated with enzymes such as starch-degrading enzymes to suppress the formation of precipitate or to remove starch, etc. (enzyme-treated).

[0029] As a specific example of the method for producing corn tea according to the present invention, first, as an extraction step, an extract is obtained by water extraction (including hot water extraction or boiling water extraction) using an extraction raw material containing roasted corn kernels as described above. This extraction method can be carried out using methods such as shower extraction or batch extraction using a kneader, and there are no particular limitations. As an example of the extraction conditions, the amount of roasted corn kernels added to the extraction solvent water (for example, boiling water at about 90°C) is set to about 10.0 to 30.0 g / L. Then, an extract with a predetermined concentration (for example, Brix 0.7 to 1.5) is obtained based on the Brix of the extract. The extract from which the extraction raw material has been removed may be further subjected to solid-liquid separation treatment by centrifugation, diatomaceous earth filtration, microfiltration (microfiltration using a cartridge filter, etc.) as needed (for further clarification, etc.). Here, "Brix" refers to the value obtained by converting the refractive index measured with a refractometer using the conversion formula established by the International Committee for Uniform Methods of Sugar Analysis (ICUMSA), and is the so-called soluble solids concentration. This Brix is ​​measured for the above extract at 20°C using a conventionally known refractometer (for example, the Atago RX-5000α digital refractometer). The same applies below.

[0030] Next, in the blending process, the extract obtained in the extraction process is diluted or concentrated if necessary, and flavorings are added to adjust the ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content so that it falls within the predetermined range described above in the final corn tea product, taking into account sterilization conditions, etc., and other additives are added if necessary to prepare the blended liquid. After that, in the sterilization process, this blended liquid is sterilized. Examples of sterilization methods include UHT sterilization and retort sterilization. Examples of UHT sterilization conditions include 120-140°C for 20-120 seconds, and examples of retort sterilization conditions include 115-130°C for 20-60 minutes.

[0031] Therefore, the method for producing corn tea according to the present invention can also be said to comprise an extraction step of obtaining an extract (tea extract) as described above using roasted corn kernels as an extraction raw material; a blending step of obtaining a blended liquid using this extract that contains skatole and 2-ethyl-3,5-dimethylpyrazine, and is further adjusted so that the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content in the resulting corn tea is within the predetermined range described above (so that it is within the predetermined range in the resulting corn tea); and a sterilization step of sterilizing the blended liquid. Furthermore, the method for producing corn tea according to the present invention may further include, if necessary, steps of adjusting the skatole content and / or 2-ethyl-3,5-dimethylpyrazine content itself to the aforementioned range, adding monoglucosyl hesperidin in the aforementioned amount, adjusting the pH to the aforementioned range (step of adding an acidulant or pH adjuster), enzymatic treatment, etc. Each of the above steps, including these, may be performed in one step by combining two or more of them, or may be performed in two or more separate steps.

[0032] Furthermore, the corn tea according to the present invention is preferably packaged in a container, in which the product (sterilized compounding liquid) obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, etc. The method for producing corn tea according to the present invention may include a packaging step to produce such a packaged beverage. By producing such a packaged beverage, it is not only easier to suppress deterioration of flavor and aroma over time, but convenience in distribution and sales is further enhanced.

[0033] The corn tea according to the present invention, having the above configuration, is endowed with or enhanced by a natural sweetness reminiscent of the sweetness of corn kernels. In addition, it is also possible to produce corn tea with an improved aroma or a refreshing aftertaste.

[0034] Furthermore, the present invention provides a method for imparting or enhancing a natural sweetness reminiscent of the sweetness of corn kernels in corn tea, using roasted corn kernels as the extraction raw material, by incorporating skatole and 2-ethyl-3,5-dimethylpyrazine, and further setting the skatole content to 10 μg / L or less and the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content to 0.5 or more and less than 2.0, or setting the skatole content to more than 10 μg / L and the ratio of the 2-ethyl-3,5-dimethylpyrazine content to the skatole content to 0.5 or more and 3.0 or less. In addition to the above, the present invention can also provide a method for imparting or enhancing the aroma or refreshing aftertaste of this corn tea, and a method for masking the medicinal odor in corn tea containing monoglucosyl hesperidin.

[0035] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0036] (Example 1) Roasted corn kernels (L value approximately 40) were used as the extraction raw material, and extracted in 15 g / L of pure water at 90°C. The extract was then filtered and cooled to obtain an extract with a Brix of 0.725. After diluting this extract, a predetermined amount of 2-ethyl-3,5-dimethylpyrazine was added and mixed (except for sample 1-1), and sterilization treatment was performed to prepare corn tea samples (samples 1-1 to 1-6) with a pH of 5.5 to 6.0 and 2-ethyl-3,5-dimethylpyrazine content, skatole content, and their ratios as listed in the upper part of Table 1 below.

[0037] Then, six trained panelists with strong sensory discriminative abilities compared and sensory-evaluated each sample based on its sweetness (natural sweetness reminiscent of corn kernels, sweet flavor characteristic of corn kernels), aroma (roasted aroma), and clean aftertaste, using the evaluation criteria outlined below.

[0038] [Evaluation Criteria] In Sample 1-1 (the baseline sample), sweetness, aroma, and clean aftertaste were all evaluated on a scale of 3 points. In comparison to Sample 1-1, each sample was subjected to a comparative sensory evaluation on a 5-point scale from 1 point (weak or not perceived) to 5 points (strong or strongly perceived) for each evaluation item.

[0039] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 1 below. From these results, it was shown that in corn tea using roasted corn kernels as the extracting material and containing 5.0 μg / L of skatole, adjusting the ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content to between 0.5 and less than 2.0 improved the natural sweetness reminiscent of the sweetness of corn kernels. Furthermore, some samples showed improvement in aroma or a clean aftertaste.

[0040] [Table 1]

[0041] (Example 2) Corn tea samples (Samples 2-1 to 2-6) were prepared in the same manner as in Example 1, except for the dilution ratio of the extract and the amount of 2-ethyl-3,5-dimethylpyrazine added, with a pH of 5.5 to 6.0 and the 2-ethyl-3,5-dimethylpyrazine content, skatole content, and their ratios being the values ​​listed in the upper section of Table 2 below.

[0042] Then, each sample was comparatively sensory evaluated by six trained panelists with sensory discrimination abilities, using the same evaluation criteria as in Example 1, except that Sample 2-1 was designated as the reference sample, for sweetness (natural sweetness reminiscent of the sweetness of corn kernels, sweet flavor characteristic of corn kernels), aroma (roasted aroma), and clean aftertaste.

[0043] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 2 below. From these results, it was shown that even in corn tea using roasted corn kernels as the extracting material, with a skatole content of 10 μg / L, adjusting the ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content to between 0.5 and less than 2.0 improved the natural sweetness reminiscent of the sweetness of corn kernels. Furthermore, some samples showed improvement in both aroma and a clean aftertaste.

[0044] [Table 2]

[0045] (Example 3) Corn tea samples (Samples 3-1 to 3-6) were prepared in the same manner as in Example 1, except for the dilution ratio of the extract and the amount of 2-ethyl-3,5-dimethylpyrazine added, with a pH of 4.5 to 5.0 and the 2-ethyl-3,5-dimethylpyrazine content, skatole content, and their ratios being the values ​​listed in the upper part of Table 3 below.

[0046] Then, six trained panelists with sensory discrimination abilities compared and sensory evaluated each sample based on its sweetness (natural sweetness reminiscent of corn kernels, sweet flavor characteristic of corn kernels), aroma (roasted aroma), and clean aftertaste, using the same evaluation criteria as in Example 1, except that Sample 3-1 was designated as the reference sample.

[0047] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 3 below. From these results, it was shown that in corn tea using roasted corn kernels as the extracting material and containing 20 μg / L of skatole, adjusting the ratio of 2-ethyl-3,5-dimethylpyrazine to skatole to between 0.5 and 3.0 improves the natural sweetness reminiscent of the sweetness of corn kernels. Furthermore, it was shown that both the aroma and the clean aftertaste can be improved in conjunction with these improvements.

[0048] [Table 3]

[0049] (Example 4) Roasted corn kernels (L value approximately 40) were used as the extraction raw material, and extracted in 15 g / L of pure water at 90°C. The extract was then filtered and cooled to obtain an extract with a Brix of 0.725. After diluting this extract, predetermined amounts of monoglucosyl hesperidin and 2-ethyl-3,5-dimethylpyrazine were added and mixed (2-ethyl-3,5-dimethylpyrazine was added except for sample 4-1). After further pH adjustment with sodium bicarbonate and sterilization, corn tea samples (samples 4-1 to 4-6) were prepared with a pH of 5.5 to 6.0, and the monoglucosyl hesperidin content, 2-ethyl-3,5-dimethylpyrazine content, skatole content, and their ratios were as listed in the upper section of Table 4 below.

[0050] Then, each sample was comparatively sensory evaluated by six trained panelists with sensory discrimination abilities, using the same evaluation criteria as in Example 1, except that Sample 4-1 was designated as the reference sample, for sweetness (natural sweetness reminiscent of the sweetness of corn kernels, sweet flavor characteristic of corn kernels), aroma (roasted aroma), and clean aftertaste. Furthermore, the masking of chemical odors (the degree to which chemical odors believed to originate from monoglucosyl hesperidin are masked) was also evaluated by comparative sensory assessment of each sample using the evaluation criteria shown below.

[0051] [Evaluation Criteria] The masking of the chemical odor in Sample 4-1 (reference sample) was evaluated on a scale of 3 points. In comparison to Sample 4-1, each sample was comparatively sensory evaluated on a 5-point scale from 1 point (strong chemical odor) to 5 points (weak chemical odor) for each evaluation item.

[0052] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 4 below. From these results, it was shown that in corn tea using roasted corn kernels as the extracting material, with a skatole content of 20 μg / L and a monoglucosyl hesperidin content of 400 mg / L, by setting the ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content to between 0.5 and 3.0, it is possible to mask the chemical odor derived from monoglucosyl hesperidin while maintaining the effect of improving the natural sweetness reminiscent of the sweetness of corn kernels. Furthermore, some samples were found to have improved aroma or a refreshing aftertaste.

[0053] [Table 4]

[0054] (Example 5) Corn tea samples (Samples 5-1 to 5-6) were prepared in the same manner as in Example 4, except for the amount of monoglucosyl hesperidin added, with a pH of 5.5 to 6.0 and the monoglucosyl hesperidin content, 2-ethyl-3,5-dimethylpyrazine content, skatole content, and their ratios being the values ​​listed in the upper section of Table 5 below.

[0055] Then, each sample was comparatively sensory evaluated by six trained panelists with sensory discrimination abilities, using the same evaluation criteria as in Example 4, except that Sample 5-1 was designated as the reference sample, for sweetness (natural sweetness reminiscent of the sweetness of corn kernels, sweet flavor characteristic of corn kernels), aroma (roasted aroma), clean aftertaste, and masking of chemical odors.

[0056] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 5 below. From these results, it was shown that even in corn tea using roasted corn kernels as the extracting material, with a skatole content of 20 μg / L and a monoglucosyl hesperidin content of 800 mg / L, by setting the ratio of 2-ethyl-3,5-dimethylpyrazine content to skatole content to between 0.5 and 3.0, it is possible to maintain the effect of enhancing the natural sweetness reminiscent of the sweetness of corn kernels while also masking the chemical odor derived from monoglucosyl hesperidin. Furthermore, some samples were found to have improved aroma or a refreshing aftertaste.

[0057] [Table 5]

Claims

1. Corn tea made using roasted corn kernels as an extracting ingredient, It contains skatole and 2-ethyl-3,5-dimethylpyrazine, The skatole content is 10 μg / L or less, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and less than 2.

0. Corn tea.

2. The corn tea according to claim 1, wherein the skatole content is 3.0 μg / L or more.

3. Corn tea made using roasted corn kernels as an extracting ingredient, It contains skatole and 2-ethyl-3,5-dimethylpyrazine, The skatole content is greater than 10 μg / L, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and 3.0 or less. Corn tea.

4. The corn tea according to claim 3, wherein the skatole content is 40 μg / L or less.

5. The corn tea according to any one of claims 1 to 4, further containing monoglucosyl hesperidin.

6. The corn tea according to claim 5, wherein the monoglucosyl hesperidin content is less than 800 mg / L.

7. The corn tea according to any one of claims 1 to 4, wherein the roasted corn kernels are roasted corn kernels with an L value of 35 to 60.

8. The corn tea according to any one of claims 1 to 4, wherein the roasted corn kernels are used as the raw material for the grain extraction.

9. Corn tea according to any one of claims 1 to 4, which is corn tea without the use of sweeteners.

10. A method for imparting or improving a natural sweetness reminiscent of the sweetness of corn kernels to corn tea, characterized in that corn tea made using roasted corn kernels as an extracting material contains skatole and 2-ethyl-3,5-dimethylpyrazine, and further, the skatole content is 10 μg / L or less, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and less than 2.

0.

11. A method for imparting or improving a natural sweetness reminiscent of the sweetness of corn kernels to corn tea, characterized in that corn tea made using roasted corn kernels as an extracting material contains skatole and 2-ethyl-3,5-dimethylpyrazine, and further, the skatole content is greater than 10 μg / L, and the ratio of the 2-ethyl-3,5-dimethylpyrazine content (μg / L) to the skatole content (μg / L) (2-ethyl-3,5-dimethylpyrazine / skatole) is 0.5 or more and 3.0 or less.

Images