Cereal Tea Beverage Ingredients

Abstract

To provide a grain tea beverage composition that contains chlorogenic acids but allows reduction in astringency derived from the chlorogenic acids and also gives a feel of grain tea flavor passing from the mouth to the nose.SOLUTION: A grain tea beverage composition contains following components (A)-(B): (A) chlorogenic acids of 0.008-2 mass% and (B) cyclic dipeptides, with the mass ratio between the components (A) and (B) [(B) / (A)] of 0.5×10-4 or more and 100×10-4 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a grain tea beverage composition. [Background technology]

[0002] Chlorogenic acids are a type of polyphenol and have been reported to have physiological effects such as antioxidant activity, blood pressure lowering activity, and visceral fat reduction activity (for example, Patent Documents 1 and 2). Coffee beans are known to be rich in chlorogenic acids, and coffee beverages containing chlorogenic acids are widely consumed.

[0003] On the other hand, grain teas, made from grains such as barley and brown rice, are beverages characterized by the savory aroma of grains and a refreshing taste. In recent years, the demand for grain tea beverages has expanded due to the diversification of consumer preferences, and a wide variety of products have been launched. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2002-87977 [Patent Document 2] Japanese Patent Publication No. 2008-88187 [Overview of the project] [Problems that the invention aims to solve]

[0005] To cater to the diverse tastes and health-conscious preferences of consumers, it is expected that chlorogenic acids can be incorporated into grain tea beverages. The inventors found that when chlorogenic acids were added to a grain tea beverage, a unique astringent taste derived from the chlorogenic acids occurred, and the characteristic aroma of grain tea became less noticeable, reducing the inherent palatability of the grain tea. Herein, in this specification, "astringent taste" refers to a bitter taste that stimulates the tongue, and "nasal aroma" refers to the aroma that is perceived as passing from the throat to the nose when the food is put in the mouth.

[0006] Therefore, an object of the present invention is to provide a cereal tea beverage containing chlorogenic acids, in which the astringency derived from chlorogenic acids is suppressed and the refreshing aroma of cereal tea can be felt.

Means for Solving the Problems

[0007] As a result of various studies to develop a cereal tea beverage composition rich in chlorogenic acids, the present inventors surprisingly found that by containing cyclic dipeptides in a specific quantitative ratio with respect to chlorogenic acids, it is possible to suppress the astringency derived from chlorogenic acids while containing chlorogenic acids, and to enhance the refreshing aroma of cereal tea.

[0008] That is, the present invention relates to the following components (A) to (B); (A) Chlorogenic acids 0.008 to 2% by mass (B) Cyclic dipeptides containing, and the mass ratio [(B) / (A)] of component (A) to component (B) is 0.5×10 -4 or more and 100×10 -4 or less, and provides a cereal tea beverage composition.

Effects of the Invention

[0009] According to the present invention, it is possible to provide a cereal tea beverage containing chlorogenic acids, in which the astringency derived from chlorogenic acids is suppressed and the refreshing aroma of cereal tea can be felt.

Modes for Carrying Out the Invention

[0010] As used herein, the "cereal tea beverage composition" refers to a beverage that contains a cereal extract as a tea raw material and can be drunk as it is without dilution. The beverage may be a blended tea beverage using two or more different tea raw materials. The form of the grain tea beverage composition of the present invention is not particularly limited as long as it can be consumed as is without dilution. It may be in the form of an RTD (Ready to Drink), a beverage or slurry prepared by diluting powder for instant beverages with water, or a semi-solid form such as jelly. In the case of a semi-solid form, it is sufficient that the grain tea beverage composition can be drawn up through a spout or straw provided on the container, and the solid content concentration is not particularly limited and can be selected as appropriate. Among these, from the viewpoint of convenience, the form of the grain tea beverage composition is preferably liquid, and more preferably RTD.

[0011] The "grains" used as raw materials for "grain extracts" are agricultural products whose seeds, etc., are regularly consumed by humans. From the viewpoint of flavor, grains selected from grasses, legumes, Polygonaceae, and sesameaceae are preferred. The grains may be one type or two or more types. Examples of grasses include plants of the genus Maize, such as corn; plants of the genus Wheat, such as wheat; plants of the genus Barley, such as barley; plants of the genus Oryza, such as rice; and plants of the genus Coix, such as adlay. Examples of leguminous plants include soybeans and other plants of the Glycine genus, peanuts and other plants of the Peanut genus, kidney beans and other plants of the Nelumbo genus, peas and other plants of the Pea genus, broad beans and other plants of the Vicia genus, and chickpeas and other plants of the Vicia genus. Examples of plants in the Polygonaceae family include buckwheat and other plants of the buckwheat genus, such as Tartary buckwheat. Examples of plants in the sesame family include sesame plants and other plants of the genus Sesame. In the present invention, suitable grain tea beverage compositions are barley tea beverage compositions, corn tea beverage compositions, brown rice tea beverage compositions, soybean tea beverage compositions, Job's tears tea beverage compositions, or blended tea beverage compositions, as these allow consumers to easily enjoy the effects of the present invention.

[0012] The grain tea beverage composition of the present invention contains chlorogenic acids as component (A). Herein, "chlorogenic acids" is a general term for monocaffeoylquinic acids (3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid), monoferulaquinic acids (3-ferulaquinic acid, 4-ferulaquinic acid, and 5-ferulaquinic acid), and dicaffeoylquinic acids (3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid). In the present invention, it is sufficient to contain at least one of the above nine types. Component (A) may also be in the form of a salt or hydrate. The salt is not particularly limited as long as it is physiologically acceptable, but examples include alkali metal salts.

[0013] As component (A), a commercially available reagent may be used, but a plant extract rich in component (A) can also be used. When using a plant extract as component (A), the extraction method and conditions are not particularly limited, and known methods can be employed. The plant is not particularly limited as long as it contains component (A), but examples include one or more selected from sunflower seeds, unripe apples, coffee beans, Simon leaves, cones of pine plants, seed husks of pine plants, sugarcane, nandina leaves, burdock, eggplant peel, plum fruit, coltsfoot, and plants of the Vitaceae family. Among these, coffee beans are preferred from the viewpoint of chlorogenic acid content, etc. From the viewpoint of enhancing the physiological effects of component (A), one or more selected from green coffee beans and lightly roasted coffee beans are preferred, and green coffee beans are even more preferred. Here, in this specification, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 or more and 60 or less, and from the viewpoint of enhancing the physiological effects of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, even more preferably 38 or more, and even more preferably 40 or more. Furthermore, the type and origin of the coffee beans are not particularly limited. In this specification, "L value" refers to the lightness of roasted coffee beans measured with a colorimeter, with black being L value 0 and white being L value 100.

[0014] Furthermore, when using roasted coffee beans that include roasted coffee beans with an L value of less than 30, the astringent taste derived from chlorogenic acids can be masked by the roasted aroma of the roasted coffee beans. Therefore, from the viewpoint of easily enjoying the effects of the invention, the present invention targets beverages other than beverages using extracts of roasted coffee beans that include roasted coffee beans with an L value of less than 30, more preferably less than 32, even more preferably less than 34, even more preferably less than 36, even more preferably less than 38, and especially most preferably less than 40.

[0015] The content of component (A) in the grain tea beverage composition of the present invention is 0.008 to 2% by mass, but from the viewpoint of enhancing the physiological effects of component (A), it is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. Furthermore, from the viewpoint of suppressing the astringent taste derived from chlorogenic acids, it is preferably 1.5% by mass or less, more preferably 1.2% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0.2% by mass or less. In this specification, the content of component (A) in the grain tea beverage composition of the present invention is 0.008 to 2% by mass, preferably 0.01 to 1.5% by mass, more preferably 0.01 to 1.2% by mass, even more preferably 0.03 to 0.5% by mass, and even more preferably 0.05 to 0.2% by mass. Hereinafter, the content of component (A) is defined based on the total amount of the above nine types. If component (A) is in the form of a salt or hydrate, the content of component (A) shall be expressed as a value converted to free acids such as chlorogenic acids. The content of component (A) can be measured using an analytical method suitable for the sample from among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be used. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities in the sample may be removed to match the separation capabilities of the instrument, or other appropriate treatments may be performed as needed.

[0016] The grain tea beverage composition of the present invention contains a cyclic dipeptide as component (B). A cyclic dipeptide is a compound having a 2,5-diketopiperazine skeleton in which a dipeptide consisting of two amino acid molecules is intramolecularly cyclized. Cyclic dipeptides are thought to be produced by the dehydration condensation of two amino acid molecules through heat treatment, for example, roasting of green coffee beans (see Japanese Patent Publication No. 2010-166911 and Japanese Patent Publication No. 2013-138631). Cyclic dipeptides are known as bitter substances in coffee beverages made from roasted coffee beans. In the present invention, it has been found that by including component (B) in the grain tea beverage composition in a mass ratio to component (A) within a specific range, it is possible to suppress the astringency derived from chlorogenic acids and enhance the nasal aroma of grain tea. Examples of cyclic dipeptides include those formed from 20 amino acids found in proteins (Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Pro, Phe, Tyr, Trp, Asp, Glu, Asn, Gln, Lys, Arg, His). Specifically, cyclo(Ala-Gln), cyclo(His-Pro), cyclo(Ala-Ala), cyclo(Gly-Pro), cyclo(Pro-Thr), cyclo(Ser-Tyr), cyclo(Ala-Pr o), cyclo(His-Phe), cyclo(Pro-Pro), cyclo(Gly-Leu), cyclo(Phe-Ser), cyclo(Pro-Tyr), cyclo(Pro-Val), cyclo(Val-Val), cyclo(Gly-Phe), cyclo(Asp-Phe), cyclo(Gly-Trp), cyclo(Leu-Pro), cyclo(Ile-Pro), cyclo(Met-Met), cyclo(Met-Pro), cyc Examples include lo(Phe-Pro), cyclo(Trp-Tyr), cyclo(Leu-Trp), cyclo(Leu-Leu), cyclo(Leu-Phe), cyclo(Phe-Trp), cyclo(Phe-Phe), and the like. Among them, from the viewpoint of suppressing the astringency derived from chlorogenic acids and enhancing the refreshing aroma of cereal tea, it is preferable to contain a cyclic dipeptide containing at least one selected from glycine, valine, leucine, isoleucine, proline, phenylalanine, and aspartic acid as a constituent amino acid. From the viewpoint of making the flavor of the beverage more preferable, it is more preferable to contain a cyclic dipeptide containing proline as a constituent amino acid, and it is even more preferable to contain cyclo(Pro-Val), cyclo(Leu-Pro), cyclo(Phe-Pro), or a combination thereof.

[0017] As the component (B), a commercially available reagent may be used, or it may be contained in the form of an extract of a plant or food rich in the component (B). As the plant, any plant that contains the component (B) and is commonly used in the field of food and beverages can be appropriately selected without departing from the gist of the present invention. Further, the extraction method and extraction conditions are not particularly limited, and known methods can be adopted.

[0018] The content of the component (B) in the cereal tea beverage composition of the present invention can be appropriately selected as long as the mass ratio [(B) / (A)] is within the range described later. From the viewpoint of suppressing the astringency derived from chlorogenic acids and enhancing the refreshing aroma of cereal tea, 0.01×10 -4 mass% or more is preferable, 0.03×10 -4 mass% or more is more preferable, 0.07×10 -4 mass% or more is even more preferable, 0.15×10 -4 mass% or more is still more preferable. Also, from the viewpoint of suppressing the bitter aftertaste derived from the cyclic dipeptide, 8.0×10 -4 mass% or less is preferable, 6.0×10 -4 mass% or less is more preferable, 2.5×10 -4 mass% or less is even more preferable, 1.2×10 -4 mass% or less is still more preferable, 0.8×10 -4 mass% or less is still more preferable, 0.3×10 -4It is even more preferable that the amount be less than or equal to mass%. Furthermore, the content of component (B) in the grain tea beverage composition of the present invention is preferably 0.01 × 10 -4 ~8.0×10 -4 This is in mass percent, and more preferably 0.03 × 10⁻⁶. -4 ~6.0×10 -4 This is in mass percent, and more preferably 0.07 × 10⁻⁶. -4 ~2.5×10 -4 This is in mass percent, and more preferably 0.07 × 10⁻⁶. -4 ~1.2 × 10 -4 This is in mass percent, and more preferably 0.07 × 10⁻⁶. -4 ~0.8 × 10 -4 This is in mass percent, and more preferably 0.15 × 10 -4 ~0.3 × 10 -4 It is expressed as mass percent. The content of component (B) can be measured using an analytical method suitable for the sample from among commonly known measurement methods, for example, by GC / MS. Specifically, this can be done using the method described in the examples below. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities in the sample may be removed to match the separation capabilities of the instrument, or other appropriate treatments may be performed as needed.

[0019] The grain tea beverage composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.5 × 10 -4 The above 100 x 10 -4 The following is the result, from the perspective of suppressing the astringency derived from chlorogenic acids and enhancing the nasal aroma of grain tea, 0.7 × 10 -4 The above is preferable, 1.2 × 10 -4 The above is more preferable, 2.0 × 10 -4 The above is even more preferable, 2.5 × 10 -4 The above is even more preferable, and from the viewpoint of suppressing the bitter aftertaste derived from cyclic dipeptides, 80 × 10 -4 The following is preferable: 40 × 10 -4 The following is more preferable: 10 × 10 -4 The following is even more preferable: 3.2 × 10 -4The following is even more preferable. And in the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 × 10 -4 The above 100 x 10 -4 The following, preferably 0.7 × 10 -4 ~80×10 -4 And more preferably 1.2 × 10 -4 ~40×10 -4 And more preferably 2.0 × 10 -4 ~10×10 -4 , more preferably 2.5 × 10 -4 ~3.2×10 -4 That is the case.

[0020] The grain tea beverage composition of the present invention preferably has a low caffeine content, from the standpoint of easily enjoying the effects of the present invention and from the viewpoint of more effectively obtaining the physiological functions of chlorogenic acids. The caffeine content in the grain tea beverage composition of the present invention is preferably 0.01% by mass or less, more preferably 0.005% by mass or less, even more preferably 0.001% by mass or less, and most preferably substantially absent. Herein, "substantially absent" in this specification is a concept that encompasses not only the complete absence of caffeine in the grain tea beverage composition, but also a concentration below the detection limit. The caffeine content can be measured using an analytical method suitable for the sample from among commonly known measurement methods; for example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be used. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities in the sample may be removed to match the separation capabilities of the instrument, or other appropriate treatments may be performed as needed.

[0021] The pH (at 20°C) of the grain tea beverage composition of the present invention is preferably 3.0 or higher, more preferably 3.7 or higher, even more preferably 4.5 or higher, preferably 7.5 or lower, more preferably 7.2 or lower, and even more preferably 7.0 or lower, from the viewpoint of suppressing astringency derived from chlorogenic acids. The pH (at 20°C) of the grain tea beverage composition of the present invention is preferably 3.0 to 7.5, more preferably 3.7 to 7.2, and even more preferably 4.5 to 7.0. The pH shall be measured using a pH meter after adjusting the temperature to 20°C.

[0022] The grain tea beverage composition of the present invention may optionally contain one or more additives such as sweeteners, acidulants, amino acids, proteins, minerals, esters, colorants, emulsifiers, milk components, preservatives, seasonings, and quality stabilizers. The amount of additives can be appropriately set within a range that does not impair the purpose of the present invention.

[0023] The grain tea beverage composition of the present invention can be filled into conventional packaging containers such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers composited with metal foil or plastic film, and glass bottles to produce a packaged beverage. Furthermore, the grain tea beverage composition of the present invention may be heat-sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated in the applicable laws and regulations (the Food Sanitation Act in Japan). For example, the tea beverage may be filled into containers and packaging, sealed tightly, and then sterilized, or it may be sterilized using a sterilizer equipped with a self-recording thermometer or disinfected using a filter, and then automatically filled into containers and packaging, and then sealed tightly. More specifically, retort sterilization, high-temperature short-time sterilization (HTST method), ultra-high temperature sterilization (UHT method), etc., can be mentioned.

[0024] The grain tea beverage composition of the present invention can be manufactured by any appropriate method, but for example, it can be manufactured by blending grain extract with component (A) and component (B), and other components as needed, and adjusting the mass ratio of component (A) to component (B) [(B) / (A)]. The grains used are not particularly limited and may be gelatinized, germinated, roasted, or ground. Known methods such as kneader extraction, agitation extraction, drip extraction, and column extraction can be used to extract the grains. Suitable extraction solvents include water, organic solvents such as ethanol, and aqueous solutions of water and organic solvents such as ethanol, but water is preferred. The obtained grain extract may be filtered or centrifuged to separate impurities. If necessary, the grain extract may be concentrated or diluted to adjust its concentration.

[0025] The Brix value of the grain extract used in the present invention is preferably 0.03% or higher, more preferably 0.08% or higher, and even more preferably 0.2% or higher from the viewpoint of flavor, and preferably 0.7% or lower, more preferably 0.6% or lower, and even more preferably 0.5% or lower from the viewpoint of suppressing the astringency derived from chlorogenic acids and enhancing the nasal aroma of grain tea. Here, the "Brix value" is the value measured in accordance with the "Measurement of Brix" described in the examples below, and the "grain extract" is prepared in accordance with the "Preparation of grain extract" described in the examples below.

[0026] The content of grain extract in the grain tea beverage composition of the present invention can be appropriately set according to the type of grain extract, as long as it does not impair the objective of the present invention. From the viewpoint of flavor, 5% by mass or more is preferred, 10% by mass or more is more preferred, and 15% by mass or more is even more preferred. From the viewpoint of suppressing the astringency derived from chlorogenic acids and enhancing the nasal aroma of grain tea, 70% by mass or less is preferred, 50% by mass or less is more preferred, and 30% by mass or less is even more preferred.

[0027] In the grain tea beverage composition of the present invention, the mass ratio of component (A) to grain extract [(grain extract) / (A)] is preferably 50 or more, more preferably 100 or more, and even more preferably 150 or more, from the viewpoint of easily enjoying the effects of the present invention. Similarly, it is preferably 1200 or less, more preferably 800 or less, and even more preferably 500 or less.

[0028] The grain tea beverage composition of the present invention contains a high concentration of (A) chlorogenic acids, making it useful as a grain tea beverage composition for improving hypertension, a grain tea beverage composition for reducing visceral fat, etc., and is expected to exhibit high functional expression of chlorogenic acids. [Examples]

[0029] (1) Analysis of chlorogenic acids An HPLC system was used for the analysis. The model numbers of the instrument's components are as follows: • UV-VIS detector: SPD-20A (Shimadzu Corporation) • Column oven: CTO-20AC (Shimadzu Corporation) • Pump: LC-20AD (Shimadzu Corporation) • Autosampler: SIL-20AC (Shimadzu Corporation) • Column: Cadenza CD-C18, inner diameter 4.6 mm x length 150 mm, particle size 3 μm (Intact Co., Ltd.)

[0030] The analysis conditions are as follows: • Sample injection volume: 10 μL ·Flow rate: 1.0mL / min • UV-VIS detector setting wavelength: 325nm • Column oven setting temperature: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V) % acetonitrile solution • Eluent B: Acetonitrile

[0031] Concentration gradient conditions (volume %) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0032] • 3-Caffeoylquinic acid: 5.3 min • 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min • 3-ferulaquinic acid: 13.0 min • 5-ferulaquinic acid: 19.9 min • 4-ferulaquinic acid: 21.0 min • 3,4-Dicafeoylquinic acid: 36.6 min • 3,5-Dicafeoylquinic acid: 37.4 min • 4,5-Dicafeoylquinic acid: 44.2 min Using the area percentage obtained here, 5-caffeoylquinic acid (Tokyo Chemical Industries Co., Ltd.) was used as the standard substance, and the chlorogenic acid content (mass %) was determined. Furthermore, as in (1) above, the caffeine content (mass %) was determined using reagent caffeine (Fujifilm Wako Pure Chemical Industries, Ltd.) as the standard substance.

[0033] (2) Analysis of cyclic dipeptides The analytical instrument used was LC / MS (Waters, Acquity UPLC / Xevo G2-XS QTOF). The column used was Atlantis T3 with an inner diameter of 3.0 mm and a length of 150 mm, and a particle size of 3 μm (Waters).

[0034] The analysis conditions are as follows: • Sample injection volume: 2 μL ·Flow rate: 0.5mL / min Column temperature: 40℃ Column flow rate: 0.5 mL / min • Eluent A: 0.1% formic acid aqueous solution • Eluent B: Acetonitrile • Concentration gradient conditions (volume %) Time Eluent A Eluent B 0.00 minutes 100% 0% 15.00 minutes 50% 50% 15.01 minutes 0% 100% 20.00 minutes 0% 100% ·Injection volume: 2μL • Detector: MS (ESI-Posi.) ·Detection m / z: m / z 205.09 (cyclo(Gly-Phe)), m / z 263.09 (cyclo(Asp-Phe)), m / z 197.12 (cyclo(Pro-Val)), m / z 211.14 (cyclo(Leu-Pro)), m / z 245.12 (cyclo(Phe-Pro)) Cone voltage: 40V

[0035] (3) pH measurement The pH was measured using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba, Ltd.) after adjusting the sample temperature to 20°C.

[0036] (4) Measurement of Brix A digital refractometer, RX-5000i (ATAGO Corporation), was used to measure the sample temperature after adjusting it to 20°C.

[0037] (5) Preparation of grain extract Barley, adlay, soybeans, corn, and brown rice were used as grains. 12g of grain raw material was added to 500g of 95°C hot water and extracted for 3 minutes. The extraction residue was removed using a mesh, and the filtrate was obtained by filtering with No. 2 filter paper. The filtrate was used as the grain extract.

[0038] [Barley tea beverage] Examples 1-9, Comparative Examples 1-2, and Reference Example 1 Each ingredient shown in Table 1 was blended, the pH was adjusted to 5.7 with sodium bicarbonate, and then the mixture was stirred to produce barley tea beverages. Analysis and sensory evaluation were performed on each barley tea beverage. The results are also shown in Table 1. All barley tea beverages contained 0% by mass of caffeine.

[0039] [Sensory evaluation] Two expert panelists conducted sensory evaluations of the beverages obtained in each example, comparative example, and reference example, assessing the "astringency derived from chlorogenic acids," the "nasal aroma," and the "bitter aftertaste." The sensory evaluations were conducted after each panelist agreed to use the following evaluation criteria for "astringency derived from chlorogenic acids," the "nasal aroma," and the "bitter aftertaste." The average score of the expert panelists was then calculated. The average score was rounded to two decimal places.

[0040] Evaluation criteria for astringent taste derived from chlorogenic acids The astringency derived from chlorogenic acids was evaluated based on whether or not the astringency derived from chlorogenic acids was perceived when the beverage was consumed. The astringency derived from chlorogenic acids in Comparative Example 4 was scored as "5," and the astringency derived from chlorogenic acids in Reference Example 1 was scored as "1." The specific evaluation criteria are as follows. Rating 5: A very strong astringent taste derived from chlorogenic acids is noticeable (equivalent to Comparative Example 4). 4: A slightly strong astringent taste derived from chlorogenic acids is noticeable. 3: I can detect an astringent taste from chlorogenic acids, but it's not bothersome. 2: A slight astringent taste is noticeable, derived from chlorogenic acids. 1: Almost no astringent taste from chlorogenic acids (equivalent to Reference Example 1)

[0041] Evaluation criteria for the aroma of each beverage The aroma of each beverage was evaluated based on whether or not a unique, savory aroma characteristic of that beverage could be perceived when consumed. The aroma score for the beverage in Reference Example 1 was set to "5". The specific evaluation criteria are as follows: Rating 5: Strongly felt (equivalent to example 1) 4: Feels somewhat strong 3: Feels a little strong 2: Slightly felt 1: I hardly feel anything.

[0042] Criteria for evaluating bitterness in the aftertaste The bitterness of the aftertaste was evaluated based on whether or not a bitter aftertaste was perceived when the beverage was consumed. The bitterness score for Comparative Example 2 was set to "5". The specific evaluation criteria are as follows: Rating 5: Strongly felt (equivalent to Comparative Example 2) 4: Feels somewhat strong 3: Feels a little strong 2: Slightly felt 1: I hardly feel anything.

[0043] [Table 1]

[0044] Examples 10-14, Comparative Examples 3-4 Each ingredient shown in Table 2 was blended, the pH was adjusted to 5.7 with sodium bicarbonate, and then the mixture was stirred to produce barley tea beverages. Analysis and sensory evaluation were performed on each barley tea beverage. Sensory evaluation was conducted in the same manner as in Example 1. The results are shown in Table 2. All of the barley tea beverages contained 0% caffeine by mass.

[0045] [Table 2]

[0046] Examples 15-16, Comparative Example 5, and Reference Example 2 Each ingredient shown in Table 3 was blended, the pH was adjusted to 5.7 with baking soda, and then the mixture was stirred to produce barley tea beverages. Each barley tea beverage was subjected to analysis and sensory evaluation. The sensory evaluation was conducted in the same manner as in Example 1, except that the aroma score for the beverage in Reference Example 2 was given a rating of "5". The results are shown in Table 3. All of the barley tea beverages contained 0% caffeine by mass.

[0047] [Table 3]

[0048] Examples 17-18, Comparative Example 6, and Reference Example 3 Each ingredient shown in Table 4 was blended, the pH was adjusted to 5.7 with baking soda, and then the mixture was stirred to produce barley tea beverages. Each barley tea beverage was subjected to analysis and sensory evaluation. The sensory evaluation was conducted in the same manner as in Example 1, except that the aroma score for the beverage in Reference Example 3 was given a rating of "5". The results are shown in Table 4. All of the barley tea beverages contained 0% by mass of caffeine.

[0049] [Table 4]

[0050] [Job's Tears Tea Beverage] Examples 19-20, Comparative Example 7, and Reference Example 4 Each ingredient shown in Table 5 was blended, the pH was adjusted to 5.6 with baking soda, and then the mixture was stirred to produce a Job's tears tea beverage. Each Job's tears tea beverage was analyzed and sensory evaluated. The sensory evaluation was the same as in Example 1, except that the aroma score for the beverage in Reference Example 4 was given a rating of "5". The results are shown in Table 5. All of the Job's Tears tea beverages contained 0% caffeine by mass.

[0051] [Table 5]

[0052] [Soybean tea beverage] Example 21, Comparative Example 8, and Reference Example 5 Each ingredient shown in Table 6 was blended, the pH was adjusted to 5.6 with sodium bicarbonate, and then the mixture was stirred to produce a soy tea beverage. Each soy tea beverage was analyzed and sensory evaluated. The sensory evaluation was the same as in Example 1, except that the aroma score for the beverage in Reference Example 5 was given a rating of "5". The results are shown in Table 6. All of the soy tea beverages contained 0% caffeine by mass.

[0053] [Table 6]

[0054] [Corn tea beverage] Example 22, Comparative Example 9, and Reference Example 6 Each ingredient shown in Table 7 was blended, the pH was adjusted to 5.6 with baking soda, and then the mixture was stirred to produce a corn tea beverage. Each corn tea beverage was analyzed and sensory evaluated. The sensory evaluation was the same as in Example 1, except that the aroma score for the beverage in Reference Example 6 was given a rating of "5". The results are shown in Table 7. All of the corn tea beverages contained 0% caffeine by mass.

[0055] [Table 7]

[0056] [Brown rice tea beverage] Example 23, Comparative Example 10, and Reference Example 7 Each ingredient shown in Table 8 was blended, the pH was adjusted to 5.6 with baking soda, and then the mixture was stirred to produce a brown rice tea beverage. Each brown rice tea beverage was analyzed and sensory evaluated. The sensory evaluation was the same as in Example 1, except that the aroma score for the beverage in Reference Example 7 was given a rating of "5". The results are shown in Table 8. All of the brown rice tea beverages contained 0% caffeine by mass.

[0057] [Table 8]

[0058] [Blended tea beverage] Example 24, Comparative Example 11, and Reference Example 8 Each ingredient shown in Table 9 was blended, the pH was adjusted to 5.6 with baking soda, and then the mixture was stirred to produce a blended tea beverage. Each blended tea beverage was analyzed and sensory evaluated. The sensory evaluation was the same as in Example 1, except that the aroma score for the beverage in Reference Example 8 was given a rating of "5". The results are shown in Table 9. All of the blended tea beverages contained 0% caffeine by mass.

[0059] [Table 9]

[0060] Tables 1 to 9 show that by including cyclic dipeptides in a specific mass ratio with respect to chlorogenic acids, it is possible to obtain a grain tea beverage composition that contains chlorogenic acids while suppressing the astringent taste derived from them and retaining the characteristic aroma of grain tea.

Claims

1. The following components (A) to (B): (A) Chlorogenic acids 0.008 to 0.3% by mass (B) Cyclic dipeptides such as cyclo(Pro-Val), cyclo(Gly-Phe), cyclo(Asp-Phe), cyclo(Leu-Pro), cyclo(Phe-Pro), or combinations thereof. It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 × 10 －４ The above 100 x 10 －４ The following is a grain tea beverage composition.

2. The content of component (B) is 0.01 × 10 －４ ~8.0 x 10 －４ The grain tea beverage composition according to claim 1, which is in mass %.

3. The grain tea beverage composition according to claim 1 or 2, wherein the grain tea beverage composition is a barley tea beverage composition, a corn tea beverage composition, a brown rice tea beverage composition, a soybean tea beverage composition, a Job's tears tea beverage composition, or a blended tea beverage composition.

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