Corn tea

Abstract

We offer corn tea that maintains a refreshing aftertaste while enhancing the natural sweetness reminiscent of the sweetness of corn kernels. [Solution] The above problem is solved by providing a corn tea made using roasted corn kernels as an extracting material, which contains 4-ethylguaiacol and 2-methylpyrazine, wherein the content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) is 5.0 or more and 60 or less.

Description

TECHNICAL FIELD

[0001] The present invention relates to corn tea.

BACKGROUND ART

[0002] Against the backdrop of growing health consciousness, tea beverages (primarily unsweetened tea beverages) produced using tea leaves, grains, and the like as extraction raw materials have become one of the highly popular beverages among consumers. In particular, corn tea produced using roasted granular corn as an extraction raw material has seen its market expand year by year, supported by its characteristics of allowing a subtle sweet taste together with a roasted aroma and being caffeine-free. Furthermore, development of techniques for improving the flavor and the like of corn tea as described above has also been carried out.

[0003] For example, Patent Document 1 discloses that by using roasted corn grains as an extraction raw material and adding 2-acetylpyridine to the extract to produce a corn tea beverage, it is possible to obtain a more palatable and easy-to-drink corn tea beverage that has excellent flavor, and in particular has a clean flavor while presenting the sweet and fragrant aroma of corn.

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0004]

PATENT DOCUMENT 1

SUMMARY OF THE INVENTION

PROBLEM TO BE SOLVED BY THE INVENTION

[0005] However, there remains room for further improvement in the flavor and the like of corn tea as described above in order to further respond to consumer preferences and the like. In particular, there remains room for further improvement in terms of enhancing the natural sweet taste that evokes the sweet taste of granular corn while maintaining a clean aftertaste.

[0006] Therefore, the present invention aims to provide corn tea that maintains a refreshing aftertaste while enhancing the natural sweetness reminiscent of the sweetness of corn kernels. [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 including 4-ethylguaiacol and 2-methylpyrazine, both of which are aroma components, in a predetermined ratio. Further research revealed that by using roasted corn kernels as the extraction raw material for corn tea, including 4-ethylguaiacol and 2-methylpyrazine, and further setting the content of 4-ethylguaiacol to 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine to the content of 4-ethylguaiacol to 5.0 or more and 60 or less, it is possible to produce corn tea with an improved natural sweetness that evokes the sweetness of corn kernels while maintaining a refreshing aftertaste, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <9> Includes embodiments. <1> Corn tea made using roasted corn kernels as an extracting ingredient, It contains 4-ethylguaiacol and 2-methylpyrazine, The content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less. Corn tea. <2> The content of 4-ethylguaiacol is 85 μg / L or less. <1> Corn tea as described. <3> When the content of 4-ethylguaiacol is X (μg / L) and the content of 2-methylpyrazine is Y (μg / L), both of the following formulas (1) and (2) are satisfied. <1> or <2> Corn tea as described. (1)24.8X-380.4≦Y≦53.9X-139.3 (2) 76 ≤ Y <4> The above equation (2) is 76 ≤ Y ≤ 1750. <3> Corn tea as described. <5> The roasted corn kernels are roasted corn kernels with an L value of 35 to 60. <1> ~ <4> Corn tea as listed in one of the following options. <6> This is a corn tea that uses only roasted corn kernels as the raw material for the grain-derived extraction. <1> ~ <5> Corn tea as listed in one of the following options. <7> This is corn tea without added sweeteners. <1> ~ <6> Corn tea as listed in one of the following options. <8> A method for improving the natural sweetness of corn tea, which evokes the sweetness of corn kernels while maintaining a refreshing aftertaste, is provided for corn tea made using roasted corn kernels as an extracting material, characterized in that the corn tea contains 4-ethylguaiacol and 2-methylpyrazine, and further, the content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less. <9> 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 obtaining a blended liquid using the extract, which contains 4-ethylguaiacol and 2-methylpyrazine, and is further adjusted so that the content of 4-ethylguaiacol in the corn tea is 4.0 μg / L or more and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 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 maintains a refreshing aftertaste while enhancing the natural sweetness reminiscent of the sweetness of corn kernels. [Brief explanation of the drawing]

[0010] [Figure 1] This graph plots the relationship between the content of 4-ethylguaiacol (X (μg / L), x-axis) and the content of 2-methylpyrazine (Y (μg / L), y-axis) for samples 0-18 prepared in the examples. The black circles represent samples 1-8 and 10-18, while the × marks represent samples 0 and 9. [Modes for carrying out the invention]

[0011] The present invention will now be described. The present invention relates to a corn tea made using roasted corn kernels as an extractant, which contains 4-ethylguaiacol and 2-methylpyrazine, wherein the content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine to the content of 4-ethylguaiacol is 5.0 to 60. Hereinafter, this may also be referred to as "corn tea according to the present invention."

[0012] The components, composition, and raw materials of the corn tea according to the present invention will be described in detail below, with reference to Figure 1.

[0013] 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 (such as wheat, rice, beans, grains, raw materials derived from other corn components such as unroasted corn kernels or corn silk) or tea leaf-derived raw materials (such as green tea leaves, oolong tea leaves, or black tea leaves), as long as the final tea beverage has a corn-like flavor. Furthermore, it may also use 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.

[0014] 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, 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.

[0015] Then, the corn tea according to the present invention contains 4-ethylguaiacol (4-Ethylguaiacol: C9H 12 O2, CAS No. 2785-89-9) and 2-methylpyrazine (2-Methylpyrazine: C5H6N2, CAS No. 109-08-0), the content of the 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content (μg / L) of the 2-methylpyrazine to the content (μg / L) of the 4-ethylguaiacol (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less. In the corn tea using the above roasted granular corn as an extraction raw material, by containing 4-ethylguaiacol and 2-methylpyrazine in such a predetermined amount and predetermined ratio, it is possible to obtain a product with improved natural sweetness that evokes the sweetness of granular corn, while maintaining the refreshing aftertaste (maintaining it to a certain extent without excessively reducing it). It is also characterized in that the chemical odor, which is considered to be mainly caused by 4-ethylguaiacol, does not increase excessively. Note that 4-ethylguaiacol is a compound represented by the following formula (3), and 2-methylpyrazine is a compound represented by the following formula (4).

[0016]

Chemical Formula

[0017]

Chemical Formula

[0018] As mentioned above, the 4-ethylguaiacol content of the corn tea according to the present invention is 4.0 μg / L or more. However, to make the effects of the present invention more easily exhibited, the lower limit is more preferably 5.0 μg / L or more, even more preferably 8.0 μg / L or more, even more preferably 10 μg / L or more, even more preferably 13 μg / L or more, even more preferably 15 μg / L or more, and may also be 18 μg / L or more, or even 20 μg / L or more. The upper limit is preferably 100 μg / L or less, more preferably 95 μg / L or less, even more preferably 85 μg / L or less, even more preferably 80 μg / L or less, even more preferably 70 μg / L or less, even more preferably 60 μg / L or less, even more preferably 50 μg / L or less, even more preferably 45 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, and even more preferably 25 μg / L or less, from the viewpoint of the effects of the present invention and making it less likely to increase the chemical odor. For example, the 4-ethylguaiacol content is preferably 5.0 μg / L or more and 85 μg / L or less. The 4-ethylguaiacol content can be adjusted by using commercially available 4-ethylguaiacol (e.g., pure or refined products) or 4-ethylguaiacol-containing raw materials (e.g., flavorings), and multiple such materials may be used in combination. It can also be adjusted by the variety and degree of roasting of the roasted corn kernels used as the extraction raw material.

[0019] Furthermore, in the corn tea according to the present invention, the ratio of the content of 2-methylpyrazine to the content of 4-ethylguaiacol (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less, as described above. However, in order to better exhibit the effects of the present invention, the lower limit is more preferably 7.5 or more, even more preferably 10 or more, even more preferably 12 or more, even more preferably 15 or more, even more preferably 18 or more, and even more preferably 20 or more. The upper limit is more preferably 50 or less, even more preferably 45 or less, even more preferably 40 or less, even more preferably 35 or less, and even more preferably 30 or less, from the viewpoint of the effects of the present invention and flavor balance.

[0020] Furthermore, it is more preferable that the corn tea according to the present invention satisfies both formula (1) and formula (2) below, where X (μg / L) is the 4-ethylguaiacol content and Y (μg / L) is the 2-methylpyrazine content (Figure 1). This is because the effects of the present invention are more easily exhibited and the chemical odor is less likely to be increased. (1)24.8X-380.4≦Y≦53.9X-139.3 (2) 76 ≤ Y

[0021] In addition, from the viewpoint of particularly reducing the likelihood of a strong chemical odor, it is even more preferable that the left-hand side of formula (1) (the leftmost expression in the formula) be 24.8X-300.4. In other words, it is even more preferable that the corn tea according to the present invention has a configuration that satisfies both formula (5), which is a variation of formula (1), 24.8X-300.4≦Y≦53.9X-139.3, and formula (2) (Figure 1). Furthermore, the above configuration is more likely to be effective when the 4-ethylguaiacol content (X) in the corn tea according to the present invention is above a certain amount (for example, 15 μg / L or more, and even more so, 18 μg / L or more).

[0022] Furthermore, the lower limit of Y in formula (2) above (i.e., the lower limit of the 2-methylpyrazine content) is more preferably 90 or more (90 μg / L or more), more preferably 100 or more (100 μg / L or more), more preferably 110 or more (110 μg / L or more), more preferably 120 or more (120 μg / L or more), more preferably 150 or more (150 μg / L or more), more preferably 180 or more (180 μg / L or more), more preferably 200 or more (200 μg / L or more), more preferably 230 or more (230 μg / L or more), more preferably 250 or more (250 μg / L or more), and more preferably 280 or more (280 μg / L or more), from the viewpoint of the effects of the present invention (particularly the natural sweetness-enhancing effect that evokes the sweetness of corn kernels). The upper limit of Y (i.e., the upper limit of 2-methylpyrazine content) is more preferably 1750 or less (1750 μg / L or less), more preferably 1650 or less (1650 μg / L or less), more preferably 1600 or less (1600 μg / L or less), more preferably 1400 or less (1400 μg / L or less), more preferably 1200 or less (1200 μg / L or less), more preferably 1000 or less (1000 μg / L or less), more preferably 800 or less (800 μg / L or less), more preferably 600 or less (600 μg / L or less), and more preferably 500 or less (500 μg / L or less). For example, it is more preferable if the above formula (2) is 76 ≤ Y ≤ 1750 (i.e., the 2-methylpyrazine content is 76 μg / L or more and 1750 μg / L or less) (Figure 1), and even more preferable if it is 100 ≤ Y ≤ 1650 (i.e., the 2-methylpyrazine content is 100 μg / L or more and 1650 μg / L or less). Furthermore, this range of 2-methylpyrazine content may be combined not only with the above formula (1), but also alone and in combination with the ratios mentioned above. Furthermore, the 2-methylpyrazine content can be adjusted by using commercially available 2-methylpyrazine (e.g., pure or refined products) or 2-methylpyrazine-containing raw materials (e.g., flavorings), and multiple such materials may be used in combination. This can also be adjusted by the variety and degree of roasting of the roasted corn kernels used as the extraction raw material.

[0023] Here, the 4-ethylguaiacol content in the corn tea according to the present invention can be measured, for example, using a gas chromatograph-mass spectrometer (GC-MS) based on the solid-phase microextraction (SPME) method. It is preferable to perform quantitative analysis by the standard addition method. Furthermore, the 2-methylpyrazine content in the corn tea according to the present invention can also be measured by SPME-GC / MS.

[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. As mentioned above, this flavoring may include 4-ethylguaiacol and / or 2-methylpyrazine.

[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 makes it easier to enhance the natural and moderate sweetness that evokes the sweetness of corn kernels and to maintain a refreshing aftertaste. Here, "sweetener" as used herein refers to sugars (monosaccharides or disaccharides such as glucose, fructose, galactose, sucrose, maltose, lactose, and fructose-glucose liquid sugar), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, neotame, sodium saccharin, stevia, monk fruit extract, aspartame, etc.) used in beverage production. Therefore, corn tea without sweeteners is one in which none of these are included as ingredients (substantially not included), 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 (especially sodium bicarbonate) is added as a component to suppress the occurrence of precipitate over time, along with pH adjustment. 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 an enzyme such as a starch-degrading enzyme to suppress precipitate formation or 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 of a predetermined concentration (for example, Brix 0.01 to 1.0) is obtained by using the Brix of the extract as a reference and diluting or concentrating as necessary. 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 necessary (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 used, and its 4-ethylguaiacol content and the ratio of 2-methylpyrazine content to 4-ethylguaiacol content are adjusted (for example, by adding flavorings) so that they fall within the predetermined range in the final corn tea product, taking into account sterilization conditions. If necessary, other additives are added 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 4-ethylguaiacol and 2-methylpyrazine, and is further adjusted so that the 4-ethylguaiacol content in the obtained corn tea and the ratio of the 2-methylpyrazine content to the 4-ethylguaiacol content are within the predetermined range described above (so that they are within the predetermined range in the obtained 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 4-ethylguaiacol content and / or 2-methylpyrazine content in the obtained corn tea to the range described above, adjusting them so that they satisfy a predetermined relational expression, adjusting the pH to the range described above (step of adding an acidulant or pH adjuster), an enzymatic treatment step of the extract, 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-described composition, maintains a refreshing aftertaste while enhancing the natural sweetness reminiscent of the sweetness of corn kernels. Furthermore, it is possible to prevent an excessive increase in the chemical odor, which is mainly thought to be caused by 4-ethylguaiacol.

[0034] Furthermore, the present invention provides a method for enhancing the natural sweetness reminiscent of the sweetness of corn kernels while maintaining a refreshing aftertaste in corn tea, characterized by the inclusion of 4-ethylguaiacol and 2-methylpyrazine in corn tea using roasted corn kernels as the extraction raw material, and further characterized by the content of 4-ethylguaiacol being 4.0 μg / L or more and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) being 5.0 or more and 60 or less. In addition to the above, the present invention also provides a method for mitigating (reducing) the medicinal odor in this corn tea.

[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] Roasted corn kernels (L value approximately 40) were used as the extraction material. Extraction was carried out using 15 g / L of these roasted corn kernels in pure water at 90°C, followed by filtration, cooling, and dilution to obtain an extract with a Brix of 0.047. To this extract, predetermined amounts of 4-ethylguaiacol and 2-methylpyrazine were added as needed and mixed, and sterilization treatment was performed to prepare corn tea samples (samples 0-18) with a pH of 5.5-6.0 and 2-methylpyrazine content, 4-ethylguaiacol content, and their ratios as listed in the upper section of Table 1 below.

[0037] Then, five trained panelists with strong sensory discrimination abilities compared and evaluated each sample based on its sweetness (natural sweetness reminiscent of corn kernels, sweet flavor characteristic of corn kernels), medicinal odor (intensity of medicinal odor), and clean aftertaste, using the evaluation criteria outlined below.

[0038] [Evaluation Criteria] In Sample 0 (the baseline sample), sweetness, medicinal odor, and clean aftertaste were all evaluated on a scale of 3 points. In comparison to Sample 0, each sample was subjected to a comparative sensory evaluation on a 5-point scale from 1 point (not perceived) to 5 points (strongly perceived) for each evaluation item. Therefore, a lower score for medicinal odor indicates a more favorable evaluation (less noticeable medicinal odor).

[0039] The sensory evaluation results (average evaluations from 5 panelists) are shown in the lower section of Table 1 below. Furthermore, the total score (sweetness + refreshing aftertaste) from the evaluation of sweetness and refreshing aftertaste is also shown in the bottom section of Table 1 below. In addition, Figure 1 shows a graph plotting the relationship between the content of 4-ethylguaiacol (X, horizontal axis) and the content of 2-methylpyrazine (Y, vertical axis) for samples 0-18. These results show that in corn tea using roasted corn kernels as the extracting material, where the 4-ethylguaiacol content (X) is 4.0 μg / L or higher, adjusting the ratio of 2-methylpyrazine content (Y) to 4-ethylguaiacol content (X) to 5.0 or higher and between 60 and 60 results in an improved natural sweetness reminiscent of the sweetness of corn kernels while maintaining a clean aftertaste (maintaining it to a certain extent without excessively decreasing it) (the combined score of sweetness and clean aftertaste is 6.5 or higher), meaning that both can be achieved (Samples 1-8, 10-18). Furthermore, it was shown that the above adjustments can also improve both the clean aftertaste and the natural sweetness reminiscent of the sweetness of corn kernels. In addition, it was shown that these adjustments do not excessively increase the chemical odor, which is mainly thought to be caused by 4-ethylguaiacol, and that it is possible to mitigate this chemical odor through the above adjustments. Furthermore, these samples satisfy the above content and ratio requirements and also satisfy both equation (1) 24.8X - 380.4 ≤ Y ≤ 53.9X - 139.3 and equation (2) 76 ≤ Y (indicated by black circles in Figure 1). On the other hand, it became clear that sample 9, which did not show an improvement in the natural sweetness reminiscent of the sweetness of corn kernels, did not satisfy not only the above ratio but also equation (1) (indicated by an "x" in Figure 1).

[0040] [Table 1]

Claims

1. Corn tea made using roasted corn kernels as an extracting ingredient, It contains 4-ethylguaiacol and 2-methylpyrazine, The content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less. Corn tea.

2. The corn tea according to claim 1, wherein the content of 4-ethylguaiacol is 85 μg / L or less.

3. The corn tea according to claim 1 or 2, wherein the content of 4-ethylguaiacol is X (μg / L) and the content of 2-methylpyrazine is Y (μg / L), and both of the following formulas (1) and (2) are satisfied. (1) 24.8X-380.4≦Y≦53.9X-139.3 (2) 76 ≤ Y

4. The corn tea according to claim 3, wherein formula (2) is 76 ≤ Y ≤ 1750.

5. The corn tea according to claim 1 or 2, wherein the roasted corn kernels are roasted corn kernels with an L value of 35 to 60.

6. The corn tea according to claim 1 or 2, wherein only roasted corn kernels are used as the grain-derived extractant.

7. The corn tea according to claim 1 or 2, which is a corn tea that does not contain sweeteners.

8. A method for improving the natural sweetness of corn tea, which evokes the sweetness of corn kernels while maintaining a refreshing aftertaste, is provided for corn tea using roasted corn kernels as an extracting material, characterized in that the corn tea contains 4-ethylguaiacol and 2-methylpyrazine, and further, the content of 4-ethylguaiacol is 4.0 μg / L or more, and the ratio of the content of 2-methylpyrazine (μg / L) to the content of 4-ethylguaiacol (μg / L) (2-methylpyrazine / 4-ethylguaiacol) is 5.0 or more and 60 or less.

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