solid components with floral fragrance

Abstract

The object of this invention is to provide a solid composition that imparts an excellent floral aroma when added to a medium such as water. The solution of this invention is to include linalool and 1-penten-3-one in the solid composition, and to adjust the weight ratio of linalool content to 1-penten-3-one content to 30 or more.

Description

[Technical Field]

[0001] This invention relates to solid compositions, and more specifically, to solid compositions that impart floral fragrance. [Previous Technology]

[0002] Tea beverages, obtained by processing tea leaves, are widely consumed not only in Japan but also throughout the world. Tea beverages are sold either as pasteurized beverages packaged in PET bottles or cans, or as powdered beverages that are dissolved in water or hot water. Powdered tea, which is consumed with water or hot water, generally falls into two categories: instant tea, obtained by drying tea leaf extract, and powdered tea, obtained by pulverizing tea leaves in their original form.

[0003] Regarding instant tea, techniques for improving the flavor of tea have been disclosed to date. For example, instant tea obtained by repeatedly extracting from the same tea raw material in the production of tea extract (Patent Document 1) has been disclosed, or instant tea obtained by refining green tea extract using a mixed solution containing ethanol and water in a specific ratio to reduce caffeine content (Patent Document 2), etc. In addition, instant tea using monosaccharides or disaccharides such as glucose or maltose has been disclosed to suppress flavor degradation over time (Patent Document 3). Regarding powdered tea, techniques for improving dispersibility or solubility in water have been disclosed, for example, to obtain powdered tea by dispersing pulverized tea leaves in a plant extract and then spray-drying the dispersion (Patent Document 4), or powdered tea mainly composed of pulverized tea leaves obtained by pulverizing and micronizing in an aqueous solution (Patent Document 5), etc. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2013-226111 [Patent Document 2] Japanese Patent Application Publication No. 2009-72188 [Patent Document 3] Japanese Patent Application Publication No. 2013-153739 [Patent Document 4] Japanese Patent Application Publication No. 2010-233559 [Patent Document 5] Japanese Patent Application Publication No. 2007-289115 [Summary of the Invention]

[0005] [The problem the invention aims to solve]

[0006] Among tea beverages, the characteristic aroma of so-called high-grade green tea is sometimes described as floral. Various types of tea solids have been developed and marketed to date, but tea solids that impart a superior floral aroma are unknown. Therefore, the object of this invention is to provide a solids that imparts a superior floral aroma when added to a medium such as water. [Means for Solving the Problem]

[0007] In order to solve the above-mentioned problems, the inventors, through their efforts in examination, discovered that by adjusting the content ratio of linalool and 1-penten-3-one in the solid composition to a specific range, a pleasant floral aroma similar to that of high-grade tea could be perceived. Based on these insights, the inventors, therefore, completed the present invention.

[0008] While not limited thereto, the present invention relates to the following: (1) A solid composition containing linalool and 1-penten-3-one, wherein the weight ratio of linalool to 1-penten-3-one is 30 or more. (2) The composition described in (1) is a powder composition. (3) The composition described in (1) or (2) contains two or more dextrins. (4) The composition described in (3) contains linear dextrin and cyclic dextrin. (5) The composition described in any one of (1) to (4) further contains geraniol. (6) The composition described in any one of (1) to (5) further contains one or more aromatic components selected from the group consisting of α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerol, hexanal, (E)-linalool oxide, β-geraniol, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol, and indole. (7) The composition described in any one of (1) to (6) contains tea extract. (8) The composition described in (7) wherein the tea extract is a tea extract of sencha (a type of tea). (9) A food or beverage containing any one of the compositions described in (1) to (8). (10) The food or beverage described in (9) is a beverage. (11) The food and beverage described in (10) is a tea beverage. [Effects of the Invention]

[0009] According to the present invention, a solid composition that imparts an excellent floral aroma when added to a medium such as water can be provided. The solid composition of the present invention can be used to make tea beverages with water or hot water, and imparts a floral aroma similar to that of high-grade tea when the tea beverage is consumed. The solid composition of the present invention is very lightweight relative to tea beverages, and therefore offers excellent convenience for transportation.

[0010] Furthermore, the solid composition of the present invention can also be used as a food ingredient. In recent years, the quantity and variety of tea-flavored foods have tended to increase. The solid composition of the present invention can be used to impart excellent floral aromas to pastries such as cakes, honey cakes, candies, cookies, jellies, puddings, and chocolates.

Implementation Method

[0011] The following describes the solid composition of the present invention. Unless otherwise specified, "ppm," "ppb," and "weight%" as used in this specification mean ppm, ppb, and weight% respectively, in weight / weight (w / w).

[0012] One embodiment of the present invention is a solid composition containing linalool and 1-penten-3-one, wherein the weight ratio of linalool to 1-penten-3-one is 30 or more. By employing this composition, a floral fragrance is produced from the solid composition, and its aroma is excellent in terms of floral fragrance. Here, the term "floral fragrance" in this specification means a fragrance obtained by adding a sweet and refreshing scent, like rose, to a fresh scent, like lily of the valley.

[0013] (Tea Extract) The solid composition of the present invention may contain tea extract. Here, "tea extract" as used in this specification means components extracted from tea leaves. In the present invention, the tea leaves may be obtained from the leaves of plants of the genus Camellia (Camellia sinensis (L) O. Kuntze, etc.) in the family Theaceae. The tea leaves used in the present invention may be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. Examples of non-fermented teas include green teas such as arachaya, sencha, gyokuro, kancha, tencha, bancha, hojicha, iron pot roasted tea, stem tea, stick tea, and bud tea. Examples of semi-fermented teas include oolong teas such as Tieguanyin, sezhong, golden osmanthus, and Wuyi rock tea. Examples of fermented teas include black teas such as Darjeeling, Assam, and Sri Lankan tea. In the present invention, only one type of tea may be used, or multiple types of tea may be used in combination. Furthermore, as for tea leaves, there are no particular restrictions on which part can be used to extract aromatic components; leaves, stems, etc., are suitable, and their form, such as large leaves or powder, is also unrestricted. In this invention, although there are no particular limitations, it is preferable to use tea extract from green tea, and even more preferably, tea extract from sencha.

[0014] The content of tea extract in the solid composition of the present invention is not particularly limited, for example, it is 30 to 90% by weight, more preferably 35 to 80% by weight, and even more preferably 40 to 70% by weight. By making the content of tea extract within the aforementioned range, the aroma derived from tea can be fully appreciated.

[0015] (Linol and 1-Penten-3-one) The solid composition of the present invention contains linol and 1-penten-3-one. Linol is a monoterpene alcohol with the molecular formula C10H18O (CAS No.: 78-70-6, (R form) 126-91-0, (S form) 126-90-9), known to have aromas like lily of the valley, lavender, and bergamot. Furthermore, 1-penten-3-one is an organic compound with the molecular formula C5H8O (CAS No.: 1629-58-9), known to exhibit an odor like rotten onion, or a pungent, acrid smell detected in rubber, solvents, or plastic resins.

[0016] In the solid composition of the present invention, the weight ratio of linalool content to 1-penten-3-one content (linalool content / 1-penten-3-one content) is 30 or more. By combining 1-penten-3-one with linalool at this weight ratio, a particularly excellent floral fragrance can be produced. More specifically, by presenting 1-penten-3-one at the above weight ratio, a distinct floral fragrance can be perceived.

[0017] The weight ratio of linalool content in the solid composition of the present invention to the content of 1-penten-3-one is preferably 40 or more, 70 or more, 100 or more, 120 or more, 200 or more, 240 or more, 300 or more, or 400 or more. Furthermore, the weight ratio of linalool content in the solid composition of the present invention to the content of 1-penten-3-one is preferably 50,000 or less, 10,000 or less, 5,000 or less, 2,000 or less, or 1,000 or less. Typically, the weight ratio of linalool content in the solid composition of the present invention to the content of 1-penten-3-one is preferably 240 to 5,000, more preferably 300 to 2,000, and even more preferably 400 to 1,000.

[0018] The content of linalool in the solid composition of the present invention is not particularly limited, but is, for example, 0.001 ppm or more, preferably 0.002 ppm or more, 0.005 ppm or more, 0.01 ppm or more, 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.3 ppm or more, 0.8 ppm or more, 1 ppm or more, 1.5 ppm or more, 5 ppm or more, or 10 ppm or more. By keeping the content of linalool within the aforementioned range, an excellent floral fragrance can be achieved. The upper limit of the content of linalool in the solid composition is not particularly limited. This content is, for example, 10000 ppm or less, preferably 5000 ppm or less, 4000 ppm or less, 3000 ppm or less, 2000 ppm or less, 1000 ppm or less, 500 ppm or less, 200 ppm or less, or 100 ppm or less. The content of linalool in the solid composition of the present invention is typically 0.001 to 10,000 ppm, more preferably 0.1 to 5,000 ppm, even more preferably 1 to 2,000 ppm, and still more preferably 10 to 1,000 ppm.

[0019] Furthermore, the content of 1-penten-3-one in the solid composition of the present invention is not particularly limited, for example, it is 100 ppm or less, preferably 70 ppm or less, 50 ppm or less, 20 ppm or less, 15 ppm or less, 5 ppm or less, 1 ppm or less, or 0.5 ppm or less. By having 1-penten-3-one coexist with linalool in the aforementioned range, the solid composition of the present invention can exhibit excellent floral fragrance.

[0020] (Geraniol) The solid composition of the present invention may further contain geraniol. Geraniol is a linear monoterpene with the chemical formula C10H17OH (CAS No.: 106-24-1), and is known to be contained in essential oils such as rose oil, palm oil, and citronella oil, and has a rose-like aroma.

[0021] The content of geraniol in the solid composition of the present invention is not particularly limited, but is, for example, 0.01 ppm or more, preferably 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.5 ppm or more, 1 ppm or more, 2 ppm or more, 5 ppm or more, 10 ppm or more, or 20 ppm or more. By keeping the geraniol content within the aforementioned range, the solid composition of the present invention exhibits a superior floral fragrance. There is no particular upper limit to the geraniol content in the solid composition. This content is, for example, 10,000 ppm or less, preferably 5,000 ppm or less, 2,000 ppm or less, 1,000 ppm or less, 500 ppm or less, 200 ppm or less, 100 ppm or less, or 50 ppm or less. The geraniol content in the solid composition of the present invention is typically 0.01 to 10,000 ppm, preferably 0.1 to 2,000 ppm, more preferably 0.5 to 1,000 ppm, and even more preferably 1 to 500 ppm.

[0022] The weight ratio of geraniol content to 1-penten-3-one content (geraniol content / 1-penten-3-one content) in the solid composition of the present invention is preferably 1.5 or more, 5 or more, 30 or more, or 50 or more. Furthermore, the weight ratio of geraniol content to 1-penten-3-one content (geraniol content / 1-penten-3-one content) in the solid composition of the present invention is preferably 10,000 or less, 5,000 or less, 2,000 or less, 1,000 or less, or 500 or less. Typically, the weight ratio of geraniol content to 1-penten-3-one content (geraniol content / 1-penten-3-one content) in the solid composition of the present invention is preferably 5 to 2,000, more preferably 30 to 1,000, and even more preferably 50 to 500.

[0023] The content ratio of linalool to geraniol in the solid composition of the present invention is not particularly limited. The content ratio of linalool to geraniol (linalool:geraniol) by weight is, for example, 1:50 to 50:1, more preferably 1:10 to 20:1, even more preferably 1:5 to 10:1, and even more preferably 1:1 to 5:1.

[0024] The total content of linalool and geraniol in the solid composition of the present invention is not particularly limited, but is, for example, 0.1 ppm or more, preferably 0.2 ppm or more, 0.3 ppm or more, 0.5 ppm or more, 1 ppm or more, 5 ppm or more, or 10 ppm or more. There is no particular upper limit to the total content of linalool and geraniol in the solid composition. This content is, for example, 10,000 ppm or less, preferably 5,000 ppm or less, 3,000 ppm or less, 2,000 ppm or less, 1,000 ppm or less, 500 ppm or less, or 200 ppm or less. The total content of linalool and geraniol in the solid composition of the present invention is typically 0.1 to 10,000 ppm, preferably 1 to 1,000 ppm, more preferably 5 to 500 ppm, and even more preferably 10 to 200 ppm.

[0025] In this invention, the contents of linalool, 1-penten-3-one, and geraniol in the solid composition can be determined using gas chromatography-mass spectrometry (GC / MS). Furthermore, the SHIMADZU Nexis GC-2030 (Shimadzu Corporation) can be cited as an analytical apparatus. Specifically, a solution obtained by dissolving the solid composition of this invention in water can be prepared, and the contents of various aromatic components can be determined using this solution under the following conditions. Apparatus: GC: SHIMADZU Nexis GC-2030; MS: SHIMADZU GCMS-QP2020NX; HS: SHIMADZU AOC-6000; SPME: SPME Arrow 1.10mm: DVB / C-WR / PDMS; Column: GL Sciences INERTCAP 60m×0.25mm, id df= 0.25μm; Temperature conditions: 40℃ (4 min)~5℃ / min~240℃; Carrier gas flow rate: He 1.43ml / min; Injection method: Split (split ratio 9); Ion source temperature: 200℃. The conditions for the sample used in the determination can be set as shown in the examples described later. After determining the content of aromatic components in the solution, the content of aromatic components in the solid composition can be calculated by reversing the amount of solid composition dissolved in water.

[0026] In this invention, when aromatic components such as linalool or geraniol are glycosides, unless otherwise specified, the amount of aromatic component refers to the amount of aromatic component itself obtained after removing the sugar portion, such as linalool itself and geraniol itself. The removal of the glycoside (sugar portion) can be carried out by using a suitable saccharolytic enzyme.

[0027] (Dextrin) The solid composition of the present invention may contain dextrin. Dextrin is a general term for carbohydrates obtained by hydrolysis of starch or glycogen. In the present invention, dextrin can be used as an excipient for forming the solid composition. The type of dextrin used in the solid composition of the present invention is not particularly limited, and may be one or more, two or more, three or more, or four or more, preferably two or more, and more preferably three or more.

[0028] The content of dextrin in the solid composition of the present invention is not particularly limited. For example, the total dextrin content is 10-70% by weight, preferably 20-65% by weight, and more preferably 30-60% by weight. In the present invention, commercially available manufactured dextrin can be used. The dextrin content in the solid composition can be determined by performing sugar analysis using methods known to those skilled in the art.

[0029] There are no particular limitations on the dextrin used in this invention, and examples include linear dextrin, cyclic dextrin, and helical dextrin. Here, "linear dextrin" as used in this specification means dextrin in which glucose chains are linked in a linear fashion or, although branched, in a chain-like manner, without forming a ring or helical structure. Similarly, "cyclic dextrin" as used in this specification means dextrin in which glucose chains form a ring structure, without forming a helical structure. Furthermore, "helical dextrin" as used in this specification means dextrin in which glucose chains form a helical structure. The solid composition of this invention preferably contains both linear and cyclic dextrins.

[0030] There are no particular limitations on the linear dextrin used; for example, linear dextrins with DE (dextrose equivalent) 1 to 25, or linear dextrins with a weight average molecular weight of 500 to 160,000, can be used. Furthermore, in this invention, not only one type of linear dextrin can be used, but two or more types can also be used in combination. In this invention, a preferred embodiment is the use of two types of linear dextrins. When using two types of linear dextrins, a combination of, for example, linear dextrins with DE 2 to 5 and linear dextrins with DE 16 to 20, or a combination of linear dextrins with a weight average molecular weight of 90,000 to 140,000 and linear dextrins with a weight average molecular weight of 600 to 1200 can be used.

[0031] When using linear dextrin, the content of linear dextrin in the solid composition of the present invention is, for example, 0-65% by weight, preferably 10-60% by weight, and more preferably 15-55% by weight. When using linear dextrin of DE2-5 and linear dextrin of DE16-20 as two types of linear dextrin, the content of linear dextrin of DE2-5 in the solid composition of the present invention is, for example, 0-60% by weight, preferably 5-50% by weight, and more preferably 10-45% by weight; the content of linear dextrin of DE16-20 is, for example, 0-60% by weight, preferably 5-50% by weight, and more preferably 10-45% by weight. Furthermore, the ratio (by weight) of linear dextrins of DE2-5 to linear dextrins of DE16-20 is, for example, 4:0.5-0.5:5, preferably 3:1-1:5, and more preferably 2:1-1:4.

[0032] Furthermore, when using linear dextrin with a weight average molecular weight of 90,000 to 140,000 and linear dextrin with a weight average molecular weight of 600 to 1200 as two types of linear dextrin, the content of linear dextrin with a weight average molecular weight of 90,000 to 140,000 in the solid composition of the present invention is, for example, 0 to 65% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight, and the content of linear dextrin with a weight average molecular weight of 600 to 1200 is, for example, 5 to 60% by weight, preferably 5 to 50% by weight, more preferably 10 to 45% by weight. Furthermore, the weight ratio of linear dextrin with a weight average molecular weight of 90,000 to 140,000 to linear dextrin with a weight average molecular weight of 600 to 1200 is, for example, 5:1 to 1:3, more preferably 3:1 to 1:2, and even more preferably 2:1 to 1:1.

[0033] As a cyclodextrin, for example, cyclodextrin can be used. In this invention, any of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin can be used, with α-cyclodextrin being preferred. The weight-average molecular weight of the cyclodextrin used in this invention is not particularly limited, for example, it is 700 to 1300, preferably 800 to 1200, and more preferably 900 to 1100. When using cyclodextrin, the content of cyclodextrin in the solid composition of this invention is, for example, 0.5 to 15% by weight, preferably 1 to 12% by weight, and more preferably 3 to 10% by weight.

[0034] When using linear dextrin and cyclodextrin, the ratio (by weight) of linear dextrin to cyclodextrin is, for example, 20:1 to 2:1, preferably 15:1 to 3:1, and more preferably 12:1 to 5:1.

[0035] The solid composition of the present invention may also contain helical dextrin. The DE of the helical dextrin used in the present invention is not particularly limited, for example, less than 7, preferably less than 6, and more preferably less than 5. When using helical dextrin, the content of helical dextrin in the solid composition of the present invention is, for example, 0-45% by weight, preferably 5-30% by weight, and more preferably 10-20% by weight. Furthermore, when using helical dextrin, the content ratio (by weight) of linear dextrin to helical dextrin is, for example, 1:3 to 3:1, preferably 1:2 to 2:1, and more preferably 1:1.5 to 1.5:1.

[0036] (Other aromatic components) In addition to the aforementioned linalool, 1-penten-3-one, and geraniol, the solid composition of the present invention may further contain one or more aromatic components selected from the group consisting of α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerol, hexanal, (E)-linalool oxide, β-geraniene, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol, and indole. By including these aromatic components in the solid composition of the present invention, a more superior floral fragrance can be achieved.

[0037] The content of (z)-3-hexenol in the solid composition of the present invention is, for example, 0.1 to 50 ppm, preferably 0.5 to 20 ppm, and more preferably 1 to 10 ppm. The content of 1-penten-3-ol in the solid composition of the present invention is, for example, 0.1 to 50 ppm, preferably 0.5 to 20 ppm, and more preferably 1 to 10 ppm. The content of nerolitric acid in the solid composition of the present invention is, for example, 0.01 to 20 ppm, preferably 0.05 to 10 ppm, and more preferably 0.1 to 5 ppm. The content of hexanal in the solid composition of the present invention is, for example, 0.01 to 20 ppm, preferably 0.05 to 10 ppm, and more preferably 0.1 to 5 ppm. The content of (E)-linalool oxide in the solid composition of the present invention is, for example, 0.1 to 1000 ppm, preferably 1 to 100 ppm, and more preferably 5 to 50 ppm. The content of β-geranyne in the solid composition of the present invention is, for example, 0.01 to 1000 ppm. The content of trans-β-ocimene in the solid composition of the present invention is, for example, 0.01 to 1000 ppm. The content of L-α-terpineol in the solid composition of the present invention is, for example, 0.01 to 1000 ppm. The content of methyl salicylate in the solid composition of the present invention is, for example, 0.01 to 1000 ppm. The content of benzyl alcohol in the solid composition of the present invention is, for example, 0.1 to 100 ppm, preferably 0.5 to 10 ppm, and more preferably 1 to 5 ppm. The content of indole in the solid composition of the present invention is, for example, 0.01 to 1000 ppm.

[0038] In this invention, the contents of α-ionone, 2-methylbutyraldehyde, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerol, hexanal, (E)-linalool oxide, β-geraniol, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol, and indole in the solid composition can be determined by gas chromatography-mass spectrometry (GC / MS). Specifically, the contents of various aromatic components can be determined under the following conditions. Apparatus: GC: SHIMADZU Nexis GC-2030; MS: SHIMADZU GCMS-QP2020NX; HS: SHIMADZU AOC-6000; SPME: SPME Arrow 1.10mm: DVB / C-WR / PDMS; Column: GL Sciences INERTCAP 60m×0.25mm id df=0.25μm; Temperature conditions: 40℃ (4 min)~5℃ / min~240℃; Carrier gas flow rate: He 1.43ml / min; Injection method: Split (split ratio 9); Ion source temperature: 200℃. The conditions for the samples used in the assay can be set as shown in the examples described later.

[0039] (Extract containing linalool and 1-penten-3-one) In the solid composition of the present invention, linalool and 1-penten-3-one may each be refined or crudely refined, or an extract containing linalool and 1-penten-3-one may be used. As an extract containing linalool and 1-penten-3-one, naturally derived extracts may be used, as well as any of plant extracts and animal extracts. In the present invention, plant extracts are preferred, and among plants, tea extracts are more preferably used. While there are no particular limitations here, the tea extract containing linalool and 1-penten-3-one is preferably a different type of tea extract from the tea extract described above. That is, when the tea extract described above is used as the first tea extract, the tea extract containing linalool and 1-penten-3-one can be used as a different second tea extract. Furthermore, the second tea extract may further contain geraniol. Furthermore, in this invention, linalool and 1-penten-3-one may also be derived from the first tea extract. In this invention, the content of linalool and 1-penten-3-one, regardless of their source, refers to the amount contained in the solid composition of this invention.

[0040] The tea used as a raw material in the tea extract containing linalool and 1-penten-3-one is preferably non-fermented tea. Specifically, examples include green teas such as aracha, sencha, gyokuro, kancha, kancha, kancha, ganne, tenkotsu, tencha, bancha, and hojicha. The tea extract containing linalool and 1-penten-3-one can be obtained by extracting from only one type of tea, or by blending multiple types of tea and then extracting. In this invention, the tea extract containing linalool and 1-penten-3-one is preferably a green tea extract, and more preferably an extract obtained from the stems of kanne, ganne, tenkotsu, etc. By using the stems of kanne, ganne, tenkotsu, etc., aromatic components other than linalool and 1-penten-3-one derived therefrom can be present, giving the solid composition a superior aroma similar to that of high-grade tea.

[0041] When using tea extract containing linalool and 1-penten-3-one, the content is not particularly limited and can be adjusted in such a way that the content of tea extract containing linalool and 1-penten-3-one in the solid composition of the present invention is within the range shown above.

[0042] (Other Additives) In addition to the various components shown above, the solid composition of the present invention may also contain additives commonly used in food and beverages, such as antioxidants, preservatives, pH adjusters, sweeteners, nutritional fortifiers, thickening stabilizers, emulsifiers, dietary fiber, quality stabilizers, etc., without impairing the effects of the present invention.

[0043] (Solid Composition) Although not particularly limited, the solid composition of the present invention is preferably in powder form, i.e., a powder composition. In the present invention, the powder composition is only required to be in powder form, and particles are also included therein. In the present invention, the particle size of the powder composition is not particularly limited, for example, 0.1 to 500 μm, preferably 1 to 300 μm, and more preferably 10 to 200 μm.

[0044] The solid composition of the present invention can be contained in food and beverage products (beverages and food). That is, in the present invention, food and beverage products containing the above-mentioned solid composition can be provided. Preferably, the solid composition of the present invention is contained in a liquid and made into a beverage, and most preferably, it is dissolved in water or hot water and made into a tea beverage for drinking. In this respect, the solid composition of the present invention can be provided in the form of instant tea. Here, "instant tea" as used in this specification means a powdered beverage obtained by drying a solution using tea extract as a raw material and processing it into powder form. Tea beverages include unfermented teas (such as green tea), semi-fermented teas (such as oolong tea), and fermented teas (such as black tea). Specifically, examples include steamed unfermented teas (green teas) such as sencha, bancha, hojicha, gyokuro, kancha, and sweet tea; pan-fried unfermented teas such as kimono tea, aoyagi tea, and various Chinese teas; semi-fermented teas such as pouchong tea, Tieguanyin tea, and oolong tea; and fermented teas such as black tea, awa bancha, and pu-erh tea. The tea beverage used in the solid composition of this invention is preferably green tea. That is, the solid composition of this invention can be provided in the form of instant green tea.

[0045] When the solid composition of the present invention is contained in a liquid such as water or hot water, its content in the solution is not particularly limited, for example, 0.01 to 20% by weight, preferably 0.05 to 10% by weight, and more preferably 0.1 to 5.0% by weight. In addition, the content of the solid composition in the solution can also be adjusted such that the content of linalool in the solution is, for example, 1 to 1000 ppb, preferably 3 to 500 ppb, more preferably 5 to 300 ppb, and even more preferably 10 to 200 ppb, or the content of 1-penten-3-one in the solution is, for example, 0.001 to 5 ppb, preferably 0.001 to 2 ppb, more preferably 0.001 to 1 ppb, and even more preferably 0.01 to 0.5 ppb.

[0046] When the solid component contains geraniol, the content of the solid component in the solution can be adjusted to be 1-800 ppb, preferably 3-400 ppb, more preferably 5-200 ppb, and even more preferably 10-100 ppb. Furthermore, the content of the solid component in the solution can be adjusted to be 1-1000 ppb, preferably 5-800 ppb, more preferably 10-600 ppb, and even more preferably 20-400 ppb, based on the total content of linalool and geraniol in the solution.

[0047] Furthermore, the solid composition of the present invention can also be added to food products. Examples of such food products include, but are not limited to, Japanese and Western-style pastries: for pastries, cakes, honey cakes, candies, biscuits, jelly, pudding, chocolate, etc.; for frozen pastries, ice cream, popsicles, sorbet, etc.; or snacks, etc.; and it can also be used in bread or dairy products. When the solid composition of the present invention is added to food products, the amount added can be appropriately set according to the type of food product, etc.

[0048] When the solid composition of the present invention is added to food, the amount added can be appropriately set according to the type of food, etc. The solid composition of the present invention can be added to food in a manner in which its content is, for example, 0.01 to 20% by weight, preferably 0.05 to 10% by weight, more preferably 0.1 to 5.0% by weight, and even more preferably 0.5 to 5.0% by weight.

[0049] Furthermore, the amount of the solid composition of the present invention added to the food can also be set based on the content of the aforementioned aromatic components. For example, the solid composition of the present invention can be added to the food in such a way that the content of linalool in the food is 1 to 1000 ppb, preferably 3 to 500 ppb, more preferably 5 to 300 ppb, and even more preferably 10 to 200 ppb. For example, the solid composition of the present invention can be added to the food in such a way that the content of 1-penten-3-one in the food is 0.001 to 5 ppb, preferably 0.005 to 3 ppb, more preferably 0.01 to 2 ppb, and even more preferably 0.1 to 1 ppb.

[0050] When the solid composition contains geraniol, for example, the solid composition of the present invention can be added to the food in such a way that the geraniol content in the food is 1-800 ppb, preferably 3-400 ppb, more preferably 5-200 ppb, and even more preferably 10-100 ppb. Furthermore, the solid composition of the present invention can be added to the food in such a way that the total content of linalool and geraniol in the food is 1-1000 ppb, preferably 5-800 ppb, more preferably 10-600 ppb, and even more preferably 20-400 ppb.

[0051] (Manufacturing Method) The solid composition of the present invention can be manufactured by (A) preparing a solution containing tea extract, linalool, and 1-penten-3-one, and (B) drying the obtained solution. In addition to tea extract, linalool, and 1-penten-3-one, the solution may also contain dextrin and other components mentioned above. The amount of all components can be appropriately set without compromising the effects of the present invention, and the order in which the components are added is not particularly limited. Furthermore, water can be used as the solvent for the solution, or tea extract can be used as is. In the solution, the weight ratio of linalool content to 1-penten-3-one content can be 30 or more, as long as this weight ratio is 30 or more in the final solid composition.

[0052] The drying of the solution can be performed using methods known to those skilled in the art. Examples include spray drying, freeze drying, hot air drying, and vacuum drying. In this invention, spray drying is preferred. Furthermore, the temperature or time conditions in spray drying are not particularly limited and can be adjusted appropriately.

[0053] In the manufacture of the solid composition of the present invention, in addition to the above-described steps, it may also include a step of concentrating the solution obtained in step (A), or a step of heating the solution obtained in step (A), etc. All steps can be performed using methods known to those skilled in the art.

[0054] Furthermore, for linalool and 1-penten-3-one in step (A), a tea extract containing these two components as described above (second tea extract) can also be used. This second tea extract may further contain geraniol. The solution in step (A) can be prepared by mixing the first tea extract and the second tea extract. Although there are no particular limitations, the tea extract containing linalool and 1-penten-3-one (second tea extract) can be manufactured by distilling tea leaves. The tea leaves used as raw materials in the second tea extract are as described above; in this invention, it is preferable to use the stems of tea plants such as stem tea, gooseberry, and ginseng as raw materials.

[0055] A typical method for distilling tea containing linalool and 1-penten-3-one (second tea extract) is steam distillation. Steam distillation involves passing steam into the raw material (tea leaves) to cool and condense the aromatic components that distill off with the steam. Various methods can be used, including atmospheric steam distillation, vacuum steam distillation, and multi-stage gas-liquid lateral flow contact distillation (rotating conical column). In this invention, atmospheric steam distillation is preferred. Furthermore, steam distillation of tea typically employs a boiling-type steam distillation. Boiling-type steam distillation involves heating the raw material (tea leaves) while it is immersed in water, recovering and cooling the generated steam to obtain the distillate.

[0056] Regarding the tea extract containing linalool and 1-penten-3-one (the second tea extract), a further concentration step can be performed on the extract obtained by steam distillation to achieve a high concentration of various aromatic components. Typically, this concentration method involves distillation. For example, the tea extract can be placed in a distillation vessel and heated from the bottom to bring it to a boil, thus recovering the aromatic components along with the steam. In the distillation concentration method, either atmospheric distillation or vacuum distillation can be used; in this invention, vacuum distillation is preferred. Furthermore, a process called salting out can be performed during distillation concentration. By performing salting out, the polarity of the salt in the distillate drawn from the distillate promotes the volatilization of organic compounds. Salting out can be performed by introducing salts such as sodium chloride into the distillate to be concentrated.

[0057] Furthermore, tea extract containing linalool and 1-penten-3-one (second tea extract) can also be manufactured by undergoing activated carbon treatment. By performing activated carbon treatment, the amount of unwanted aromatic components can be reduced. Here, "activated carbon" as used in this specification means a porous material made from carbonaceous materials such as wood through a high-temperature activation reaction, with carbon as its main component.

[0058] (Method for Enhancing Floral Aroma in Food and Beverages) The solid composition of the present invention obtained above can be added to food and beverages to enhance their floral aroma. Therefore, as another embodiment, the present invention can be used as a method for enhancing floral aroma in food and beverages, comprising the step of adding the solid composition obtained through the above steps to the food and beverages. [Example]

[0059] Hereinafter, the present invention will be described based on embodiments, but the present invention is not limited to these embodiments.

[0060] 1. Preparation of solid components (powder components) (1-1) Tea extract: Commercially available sencha (fired tea) is added to a tea extraction tank, along with dextrin (20 parts by weight relative to 100 parts by weight of sencha), tanninase (11.2 parts by weight relative to 100 parts by weight of sencha), L-ascorbic acid (3 parts by weight relative to 100 parts by weight of sencha) and sodium bicarbonate (1.2 parts by weight relative to 100 parts by weight of sencha). Hot water equivalent to 15 times the amount of sencha added (15L of hot water relative to 1kg of sencha) is further added, and the mixture is kept at 45°C for 20 minutes to prepare the tea extract. The dextrin used is a mixture of linear dextrin (weight average molecular weight: 120,000, DE: 2-5) and α-cyclodextrin in a weight ratio of 4:1. The obtained tea extract was subjected to solid-liquid separation (removal of tea extract residue). Then, dextrin (linear dextrin) was added at 4.1 parts by weight relative to 100 parts by weight of the tea extract and mixed. The mixture was then heated at 90°C for 30 seconds. Next, insoluble components (tea leaves) were removed, and the tea extract was concentrated by membrane concentration via a reverse osmosis membrane to produce a tea extract with a Brix value of 26.5 in terms of solids concentration in the solution.

[0061] (1-2) The tea distillate is prepared differently from the above process. Specifically, commercially available stem tea leaves (ground tea) are mixed with water at a ratio of 6:1 (15L of water per kg of ground tea). Citric acid is then added at a ratio of 2-3 parts by weight per 100 parts by weight of tea leaves. The mixture is heated at 50°C for 1-2 hours. The heated solution, containing the tea leaves, is then placed into a steam distillation vessel. The steam pressure is set to 0.20 MPa, and the steam flow rate is set to recover approximately 50-60% by weight of the distillate (aromatic compounds) within about 30 minutes. A boiling-type steam distillation is performed at a steam temperature of 100°C (at atmospheric pressure). The distillate (aromatic compounds) is condensed to a temperature below 20°C to recover the distillate. The distillate recovery time is set approximately 30 minutes after the start of distillation. Repeat this operation 6 times, and the volume of the recovered distillate will be approximately 50-60% of the raw material. By repeating this operation 3 or more times, the distillate required for subsequent powder manufacturing can be obtained.

[0062] For the obtained distillate, wood-derived powdered activated carbon with an average pore size of 3 nm was added at a concentration of approximately 50% by weight relative to the distillate (aromatics), and activated carbon treatment was performed for up to 60 minutes, followed by removal of the activated carbon by a filter. The treatment temperature during activated carbon treatment was set to approximately 20°C.

[0063] Furthermore, the distillate treated with activated carbon is fed into a distillation kettle, and the pressure inside the distillation kettle is reduced to -0.085 MPa using a vacuum pump. The distillate is heated at a vapor pressure of 0.20 MPa to raise its temperature to 60°C. Condensation is performed to keep the temperature of the distillate (aromatic compounds) below 20°C, and the distillate is recovered. The recovery time is approximately 4 hours from the start of outflow, yielding approximately 10% by weight of the fed distillate (aromatic compounds). This operation is repeated at least 6 times to recover the distillate. This operation is then performed 3 more times to achieve a 10-fold concentration, obtaining the distillate (aromatic compounds) required for subsequent powder production. The distillate obtained in this manner is used as tea distillate.

[0064] (1-3) The powder composition is prepared by adding the tea extract obtained in (1-1) to the tea extract obtained in (1-2) and mixing (1.6 parts by weight of tea extract relative to 100 parts by weight of tea extract). Next, the mixture is heat-treated at 90°C for 45 seconds. The heat-treated solution is then spray-dried using a spray dryer to produce the powder composition.

[0065] (1-4) Evaluation of the powder composition: The powder composition obtained above was dissolved in water, and an excellent floral aroma was observed. Analysis of the aromatic components of this powder composition revealed the presence of linalool, 1-penten-3-one, geraniol, α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, nerolidol, hexanal, 1-penten-3-ol, (z)-3-hexenol, (E)-linalool oxide, β-geraniol, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol, and indole. Focusing on the presence of linalool and 1-penten-3-one among the various aromatic components, the concentrations of these components in the powder composition were determined as follows.

[0066] <Checksum> A standard stock solution (ethanol solvent) is prepared with the aromatic component being tested set at a concentration of 1000 ppm. Each standard stock solution is then diluted with pure water to concentrations of 0.004, 0.02, 0.05, 0.1, 0.2, and 0.5 ppm. 10 mL of each diluted solution is added to a 20 mL vial containing 3 g of sodium chloride to prepare the checksum sample.

[0067] <Preparation of Analytical Samples> The tea aroma components were appropriately diluted with pure water in a manner that fell within the concentration range of the detection line. 10 mL of the obtained solution and 3 g of sodium chloride were added to a 20 mL vial to prepare the analytical sample.

[0068] <Component Analysis> The concentrations of various aromatic components were determined using a gas chromatography analyzer (SHIMADZU Nexis GC-2030). Apparatus: GC: SHIMADZU Nexis GC-2030 MS: SHIMADZU GCMS-QP2020NX HS: SHIMADZU AOC-6000 SPME: SPME Arrow 1.10mm: DVB / C-WR / PDMS Column: GL Sciences INERTCAP 60m×0.25mm id df=0.25μm Temperature conditions: 40℃ (4 min)~5℃ / min~240℃ Carrier gas flow rate: He 1.43ml / min Injection method: Split (split ratio 9) Ion source temperature: 200℃

[0069] Based on the above determination results, the concentrations of linalool and 1-penten-3-one in the sample were 119.7 ppb and 0.16 ppb, respectively.

[0070] 2. Review of the ratio of aromatic components (1) Based on the above results, focusing on the ratio of linalool to 1-penten-3-one, specifically, the weight ratio of linalool content to 1-penten-3-one content (linalool / 1-penten-3-one) is reviewed.

[0071] First, powdered tea is obtained as the base. Specifically, commercially available sencha is added to a tea extraction tank, along with dextrin (20 parts by weight relative to 100 parts by weight of sencha), tanninase (11.2 parts by weight relative to 100 parts by weight of sencha), L-ascorbic acid (3 parts by weight relative to 100 parts by weight of sencha), and sodium bicarbonate (1.2 parts by weight relative to 100 parts by weight of sencha). Then, 15 times the equivalent amount of hot water (15 L of hot water relative to 1 kg of sencha) is added, and the mixture is kept at 45°C for 20 minutes to prepare the tea extract. The dextrin used is a mixture of linear dextrin (weight average molecular weight: 120,000, DE: 2-5) and α-cyclodextrin in a weight ratio of 4:1. The obtained tea extract was subjected to solid-liquid separation (removal of tea extract residue). Then, dextrin (linear dextrin) was added at 4.1 parts by weight relative to 100 parts by weight of the tea extract and mixed. The mixture was then heated at 90°C for 30 seconds. Next, insoluble components (tea leaves) were removed, and the tea extract was concentrated using a reverse osmosis membrane to obtain a tea extract with a Brix value of 25.6 in terms of solid content in the solution. Finally, the tea extract was heated at 90°C for 45 seconds. The obtained tea extract was then spray-dried to obtain powdered tea (powder) as the base.

[0072] Next, 1g of the powdered tea obtained as described above was added to 100mL of water to prepare a powdered tea solution. In this solution, standards for linalool, 1-penten-3-one, and geraniol were added to achieve the final concentrations shown in the table below to prepare various test samples. Regarding the standards, since the concentrations of the aromatic components contained in each standard are unknown, concentration determination by gas chromatography was performed beforehand. Specifically, the standards were diluted with pure water at a ratio of 50 to 5000 times to adjust the concentration to a range within the detection limit, thus preparing a sample for concentration determination. The gas chromatography analysis was performed using the same method as described above. Furthermore, the concentration of linalool in the powdered tea itself before adding the standards was 66.5 ppb, and the concentrations of 1-penten-3-one and geraniol were 0 (below the detection limit).

[0073] For each of the prepared samples, a sensory evaluation was conducted by two well-trained tasters specializing in aroma assessment. The sensory evaluation assessed the degree of floral fragrance perceived in the sample, odor and stuffiness, and the quality of the floral fragrance perceived in the sample, based on the following criteria, and calculated the average score. Here, "stuffiness" refers to a heated sensation indicating an unclear aroma structure.

[0074] <Floral Fragrance Level> 1: No floral fragrance detected 2: Slight floral fragrance detected 3: Floral fragrance detected 4: Slightly strong floral fragrance detected 5: Strong floral fragrance detected <Odor and Stuffiness> 1: No odor or stuffiness detected 2: Slight odor and stuffiness detected 3: Odor and stuffiness detected 4: Slightly strong odor and stuffiness detected 5: Strong odor and stuffiness detected <Floral Fragrance Quality> 1: Poor 2: Slightly good (slightly excellent) 3: Good (excellent) 4: Excellent (very excellent)

[0075]

[0076] As shown above, by having linalool and 1-penten-3-one present, and with the weight ratio of linalool content to 1-penten-3-one content (linalool / 1-penten-3-one) within a predetermined range, an excellent fragrance in terms of floral aroma can be perceived.

[0077] 3. Review of the ratio of aromatic components (2) Using the powder composition prepared according to 1 above, the effect of the weight ratio of linalool content to 1-penten-3-one content (linalool / 1-penten-3-one) was investigated.

[0078] Concentration determination was performed according to the method described in 1 above. The concentrations of linalool and 1-penten-3-one in the powder composition used in this experiment were 12000 ppb and 24 ppb, respectively. A solution of the powder composition was prepared by adding 1 g of the powder composition to 100 mL of water. A standard of 1-penten-3-one was added to this solution to achieve the final concentrations shown in the table below, and various samples were prepared. Similar to 1 above, since the concentration of 1-penten-3-one contained in the standard was unknown, a concentration determination by gas chromatography was performed beforehand. Specifically, the standard of 1-penten-3-one was diluted with pure water at a ratio of 50 to 5000 times to adjust the concentration to a suitable range within the detection limit to prepare a sample for concentration determination. The gas chromatography analysis was performed using the same method as described above.

[0079] In accordance with the evaluation method and evaluation criteria shown in 2 above, a sensory evaluation was conducted by two well-trained tasters regarding aroma evaluation. The results are shown below.

[0080]

[0081] As shown above, by having linalool and 1-penten-3-one present, and with the weight ratio of linalool content to 1-penten-3-one content (linalool / 1-penten-3-one) within a predetermined range, an excellent fragrance in terms of floral aroma can be perceived.

Claims

1. A solid composition comprising linalool and 1-penten-3-one, wherein the weight ratio of linalool to 1-penten-3-one is 40 or more.

2. The composition of claim 1 is a powder composition.

3. The composition of claim 1 or 2 contains two or more dextrins.

4. The composition of claim 3 contains linear dextrin and cyclodextrin.

5. The composition of claim 1 or 2 further contains geraniol.

6. The composition of claim 1 or 2 further contains one or more aromatic components selected from the group consisting of α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerol, hexanal, (E)-linalool oxide, β-geraniol, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol, and indole.

7. The composition of claim 1 or 2 contains tea extract.

8. As in claim 7, wherein, The tea extract is the tea extract from sencha (a type of simmered tea).

9. A food or beverage containing any of the components described in claims 1 to 8.

10. If the food and beverages requested in item 9 are beverages.

11. If the food and beverage requested in item 10 is a tea beverage.