Solid components with Qinghai moss fragrance

Abstract

The object of this invention is to provide a solid composition that imparts an excellent aroma, particularly in terms of seaweed fragrance, when added to a medium such as water. The solution of this invention is to include dimethyl sulfide and 1-penten-3-one in the solid composition, and to adjust the weight ratio of the dimethyl sulfide content to the 1-penten-3-one content to be 120 or more.

Description

Technical Field

[0001] This invention relates to solid compositions, and more specifically, to solid compositions that impart a fresh seaweed aroma. Prior Technology

[0002] Tea beverages, obtained through the processing of tea leaves, are widely consumed not only in Japan but also worldwide. Tea beverages are sold either in sterilized containers such as PET bottles or cans, or in powder form, which is dissolved in water or hot water for consumption. 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 grinding tea leaves into their original form.

[0003] As for 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 has been disclosed (Patent Document 1), or instant tea obtained by refining green tea extract using a mixed solution containing ethanol and water in a specific ratio to reduce the caffeine content (Patent Document 2), etc. In addition, instant tea using monosaccharides or disaccharides such as glucose or maltose has been disclosed with the aim of suppressing flavor deterioration over time (Patent Document 3). Regarding powdered tea, techniques aimed at improving dispersibility or solubility in water have been disclosed, for example, powdered tea obtained 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. [Previous Technical Documents] [Patent Literature]

[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 that the invention aims to solve]

[0006] The characteristic aroma of so-called high-grade green tea in tea beverages is sometimes referred to as "Aokai moss aroma." While various types of tea solids have been developed and marketed to date, a tea solid that imparts the superior aroma of Aokai moss is unknown. Therefore, the object of this invention is to provide a solid that imparts a superior aroma of Aokai moss when added to a medium such as water. [Methods for solving problems]

[0007] To address the aforementioned issues, the inventors, through diligent examination, discovered that by adjusting the ratio of dimethyl sulfide and 1-penten-3-one in the solid composition to a specific range, a pleasant aroma reminiscent of the seaweed fragrance of high-grade tea could be perceived. Based on these insights, the inventors thus completed this invention.

[0008] While not limited thereto, the present invention relates to the following. (1) A solid composition containing dimethyl sulfide and 1-penten-3-one, wherein the weight ratio of the dimethyl sulfide content to the 1-penten-3-one content is 120 or more. (2) As described in (1), it is a powder composition. (3) As described in (1) or (2), the composition contains two or more dextrins. (4) As described in (3), the composition contains linear dextrin and cyclic dextrin. (5) The composition described in any one of (1) to (4) wherein the weight ratio of the content of dimethyl sulfide to the content of 1-penten-3-one is 150 or more. (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, β-ionone, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, hexanal and nerolithol. (7) Any of the components described in (1) to (6) contains tea extract. (8) Any of the components described in (1) to (7), wherein the tea extract is the tea extract of sencha. (9) A food or beverage containing any of the components described in (1) to (8). (10) As described in (9), the food and drink items are beverages. (11) As described in (10), the food and drink are tea beverages. [Invention Effects]

[0009] According to the present invention, a solid composition is provided that imparts an excellent aroma, particularly in terms of amaranth, when added to a medium such as water. The solid composition of the present invention can be used to prepare tea beverages with water or hot water, imparting an amaranth aroma similar to that of high-grade tea when consumed. The solid composition of the present invention is very lightweight relative to tea beverages, thus offering excellent convenience for transportation.

[0010] Furthermore, the solid composition of this invention can also be used as a food ingredient. In recent years, the quantity and variety of foods with a tea flavor have been increasing. The solid composition of this invention can be used to impart a seaweed-like aroma, similar to high-grade tea, to pastries such as cakes, honey cakes, candies, cookies, jellies, puddings, and chocolates. Implementation

[0011] The following describes the solid composition of the present invention. Furthermore, 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 dimethyl sulfide and 1-penten-3-one, wherein the weight ratio of dimethyl sulfide to 1-penten-3-one is 120 or more. By employing this composition, a seaweed-like aroma is produced from the solid composition, and its aroma is truly excellent for a seaweed-like aroma. Here, the term "seaweed-like aroma" in this specification refers to an aroma that is a subtle blend of fragrance, sweetness, and a seaside-like freshness.

[0013] (Tea extract) The solid composition of this invention may contain tea extract. Here, "tea extract" as used in this specification means components extracted from tea leaves. In this invention, the tea leaves may be obtained from the leaves of plants of the genus *Camellia* (L. O. Kuntze, etc.) in the family Theaceae. The tea leaves used in this invention can 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 this invention, only one type of tea may be used, or multiple types of tea may be blended. 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 30-90% by weight, preferably 35-80% by weight, and more preferably 40-70% by weight. By keeping the content of tea extract within the aforementioned range, the aroma derived from tea can be fully appreciated.

[0015] (Dimethyl sulfide and 1-penten-3-one) The solid composition of this invention contains dimethyl sulfide and 1-penten-3-one. Dimethyl sulfide is an organosulfur compound with the formula (CH3)2S (CAS Registry No.: 75-18-3), known as an aroma component of seaweed. Furthermore, 1-penten-3-one is an organic compound with the formula C5H8O (CAS No.: 1629-58-9), known to exhibit an odor similar to rotten onions, or a pungent, acrid smell found in rubber, solvents, or plastic resins.

[0016] In the solid composition of this invention, the weight ratio of dimethyl sulfide content to 1-penten-3-one content (dimethyl sulfide content / 1-penten-3-one content) is 120 or more. As mentioned above, dimethyl sulfide is known to be an aromatic component that imparts the aroma of seaweed; however, dimethyl sulfide alone only emphasizes the aroma of azure seaweed perceived in the top note, and it is difficult to achieve the azure seaweed aroma perceived in high-quality tea beverages such as Gyokuro. By combining this dimethyl sulfide with 1-penten-3-one in the above weight ratio, a particularly excellent azure seaweed aroma can be perceived. More specifically, by presenting 1-penten-3-one in the above weight ratio, the azure seaweed aroma can be clearly perceived.

[0017] The weight ratio of dimethyl sulfide content to 1-penten-3-one content in the solid composition of the present invention is preferably 125 or more, 130 or more, 150 or more, 175 or more, 200 or more, 250 or more, or 300 or more. Furthermore, the weight ratio of dimethyl sulfide content to 1-penten-3-one content in the solid composition of the present invention is preferably 100,000 or less, 70,000 or less, 50,000 or less, or 30,000 or less. Typically, the weight ratio of dimethyl sulfide content to 1-penten-3-one content in the solid composition of the present invention is preferably 125 to 100,000, more preferably 130 to 70,000, and even more preferably 150 to 50,000.

[0018] The content of dimethyl sulfide 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, 0.012 ppm or more, 0.015 ppm or more, 0.02 ppm or more, 0.5 ppm or more, or 1 ppm or more. By keeping the content of dimethyl sulfide within the aforementioned range, the aroma of seaweed can be achieved. The upper limit of the content of dimethyl sulfide in the solid composition is not particularly limited. This content is, for example, 20,000 ppm or less, preferably 10,000 ppm or less, 5,000 ppm or less, 1,000 ppm or less, 500 ppm or less, 200 ppm or less, or 150 ppm or less. The content of dimethyl sulfide in the solid composition of the present invention is typically 0.001ppm to 10000ppm, preferably 0.005ppm to 500ppm, more preferably 0.012ppm to 200ppm, and even more preferably 0.02ppm to 150ppm.

[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 1000 ppb or less, preferably 700 ppb or less, 500 ppb or less, 200 ppb or less, 150 ppb or less, 100 ppb or less, or 50 ppb or less. By coexisting 1-penten-3-one with dimethyl sulfide in the aforementioned range, the solid composition of the present invention can exhibit an excellent seaweed aroma.

[0020] In this invention, the contents of dimethyl sulfide and 1-penten-3-one in the solid composition can be determined by gas chromatography (GC). 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. Device: 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 minutes) ~ 5℃ / minute ~ 240℃ Carrier gas flow rate: He 1.43 ml / min Injection method: shunt (shunt 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 working backward from the amount of solid composition dissolved in water.

[0021] (dextrin) The solid composition of this invention may contain dextrin. Dextrin is a general term for carbohydrates obtained by hydrolysis of starch or glycogen. In this invention, dextrin can be used as an excipient for forming the solid composition. The type of dextrin used in the solid composition of this 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.

[0022] The content of dextrin in the solid composition of this 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 this invention, commercially available manufactured dextrin can be used. The dextrin content in the solid composition can be determined by sugar analysis using methods known to those skilled in the art.

[0023] The dextrin used in this invention is not particularly limited, and examples include linear dextrin, cyclic dextrin, and helical dextrin. Here, "linear dextrin" as used in this specification means dextrin in which glucose molecules 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 molecules form a ring structure, without forming a helical structure. Furthermore, "helical dextrin" as used in this specification means dextrin in which glucose molecules form a helical structure. The solid composition of this invention preferably contains both linear and cyclic dextrins.

[0024] 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.

[0025] 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 dextrin of DE2~5 to linear dextrin of DE16~20 is, for example, 4:0.5~0.5:5, preferably 3:1~1:5, and more preferably 2:1~1:4.

[0026] 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 content ratio (by weight) 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, preferably 3:1 to 1:2, more preferably 2:1 to 1:1.

[0027] 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 700-1300, preferably 800-1200, and more preferably 900-1100. When using cyclodextrin, the content of cyclodextrin in the solid composition of this invention is, for example, 0.5-15% by weight, preferably 1-12% by weight, and more preferably 3-10% by weight.

[0028] 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 even more preferably 12:1 to 5:1.

[0029] 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, 1:3-3:1, preferably 1:2-2:1, and more preferably 1:1.5-1.5:1.

[0030] (Other aromatic components) In addition to the aforementioned dimethyl sulfide and 1-penten-3-one, the solid composition of this invention may further contain one or more aromatic components selected from the group consisting of α-ionone, β-ionone, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, hexanal, and nerol. By including these aromatic components in the solid composition of this invention, a more balanced and superior seaweed scent can be achieved.

[0031] The content of α-ionone in the solid composition of the present invention is, for example, 10,000 ppb or less, preferably 5,000 ppb or less, and more preferably 2,000 ppb or less. The content of β-ionone in the solid composition of the present invention is, for example, 10,000 ppb or less, preferably 5,000 ppb or less, and more preferably 2,000 ppb or less. The content of β-cyclocitral in the solid composition of the present invention is, for example, 10,000 ppb or less, preferably 5,000 ppb or less, and more preferably 2,000 ppb or less. The content of (z)-3-hexenol in the solid composition of the present invention is, for example, 1 to 20,000 ppb, preferably 2 to 15,000 ppb, and more preferably 3 to 10,000 ppb. The content of 1-penten-3-ol in the solid composition of the present invention is, for example, 10-10000 ppb, preferably 15-8000 ppb, and more preferably 20-7000 ppb. The content of hexanal in the solid composition of the present invention is, for example, 1-10000 ppb, preferably 2-5000 ppb, and more preferably 5-2000 ppb. The content of neroli tertiary alcohol in the solid composition of the present invention is, for example, 1-10000 ppb, preferably 2-5000 ppb, and more preferably 5-2000 ppb.

[0032] In this invention, the contents of α-ionone, β-ionone, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, hexanal, and nerol 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. Device: 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 minutes) ~ 5℃ / minute ~ 240℃ Carrier gas flow rate: He 1.43 ml / min Injection method: shunt (shunt ratio 9) Ion source temperature: 200℃ The conditions for the samples used in the determination can be set as shown in the examples described later.

[0033] (Extract containing dimethyl sulfide and 1-penten-3-one) In the solid composition of this invention, dimethyl sulfide and 1-penten-3-one can each be refined or crudely refined, or an extract containing dimethyl sulfide and 1-penten-3-one can be used. As an extract containing dimethyl sulfide and 1-penten-3-one, it can be a naturally derived extract, or any of plant extracts and animal extracts. In this invention, plant extracts are preferred, and among plants, tea extract is more preferably used. While there are no particular limitations, the tea extract containing dimethyl sulfide and 1-penten-3-one is preferably a different type of tea extract than the tea extract described above. That is, when the tea extract described above is used as the first tea extract, the tea extract containing dimethyl sulfide and 1-penten-3-one can be used as a different second tea extract. Furthermore, in this invention, dimethyl sulfide and 1-penten-3-one can also be derived from the first tea extract. In this invention, the content of dimethyl sulfide and 1-penten-3-one, regardless of their source, refers to the amount contained in the solid composition of this invention.

[0034] The tea used as a raw material in the tea extract containing dimethyl sulfide and 1-penten-3-one is preferably non-fermented tea, specifically, examples include green teas such as arachaya, sencha, gyokuro, kancha, tencha, bancha, and hojicha. The tea extract containing dimethyl sulfide 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 dimethyl sulfide and 1-penten-3-one is preferably a green tea extract, and more preferably an extract of teas such as kancha, gyokuro, and tencha obtained by shading and covering the leaves before picking. By using extracts from tea leaves such as Kancha, Gyokuro, and Tencha, which are cultivated by shading them from sunlight before picking and covering them with a protective covering, aromatic components other than dimethyl sulfide and 1-penten-3-one derived from the tea leaves can be added to the solid composition, giving it a superior aroma similar to that of high-grade tea.

[0035] When using tea extracts containing dimethyl sulfide and 1-penten-3-one, their content is not particularly limited and can be adjusted in such a way that the content of dimethyl sulfide or 1-penten-3-one in the solid composition of the present invention is within the range shown above.

[0036] (Other additives) In addition to the various components shown above, the solid composition of this invention may also include additives commonly used in food and beverages, such as antioxidants, preservatives, pH adjusters, sweeteners, nutritional fortifiers, thickening stabilizers, emulsifiers, dietary fiber, and quality stabilizers, without impairing the effects of this invention.

[0037] (Solid composition) While 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, 0.1~500μm, preferably 1~300μm, and more preferably 10~200μm.

[0038] The solid composition of this invention can be contained in food and beverages (beverages and food). That is, in this invention, food and beverages containing the above-mentioned solid composition can be provided. Preferably, the solid composition of this 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 this 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 a powder. 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 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 the present invention is preferably green tea. That is, the solid composition of the present invention can be provided in the form of instant green tea.

[0039] 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, more preferably 0.1 to 5.0% by weight. Furthermore, the content of the solid composition in the solution can be adjusted by the following methods: the content of dimethyl sulfide in the solution is, for example, 1 to 2500 ppb, preferably 5 to 2000 ppb, more preferably 10 to 1000 ppb, even more preferably 20 to 500 ppb; or the content of 1-penten-3-one in the solution is, for example, 0.0001 to 30 ppb, preferably 0.001 to 20 ppb, more preferably 0.003 to 20 ppb, even more preferably 0.003 to 14 ppb.

[0040] 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, jellies, puddings, chocolates, etc.; for frozen pastries, ice cream, popsicles, sorbets, 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.

[0041] 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. 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.

[0042] Furthermore, the amount of the solid composition of the present invention added to food can also be set using the content of dimethyl sulfide and / or 1-penten-3-one as an indicator. For example, the solid composition of the present invention can be added to food in such a way that the content of dimethyl sulfide in the food is 1~2500 ppb, preferably 5~2000 ppb, more preferably 10~1000 ppb, and even more preferably 20~500 ppb. For example, the solid composition of the present invention can be added to food in such a way that the content of 1-penten-3-one in the food is 0.0001~30 ppb, preferably 0.001~20 ppb, more preferably 0.001~20 ppb, and even more preferably 0.003~14 ppb.

[0043] (Manufacturing method) The solid composition of the present invention can be manufactured by (A) preparing a solution containing tea extract, dimethyl sulfide, and 1-penten-3-one, and (B) drying the obtained solution. In this solution, the tea extract may contain, in addition to dimethyl sulfide and 1-penten-3-one, various other components such as dextrin. 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 this solution, or tea extract can be used as is. The weight ratio of dimethyl sulfide to 1-penten-3-one in this solution can be 120 or more, as long as this weight ratio is 120 or more in the final solid composition.

[0044] 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 as appropriate.

[0045] In the manufacture of the solid composition of the present invention, in addition to the steps described above, 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.

[0046] Furthermore, for the dimethyl sulfide and 1-penten-3-one in step (A), a tea extract containing these two components as described above (the second tea extract) can also be used. 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 dimethyl sulfide and 1-penten-3-one (the second tea extract) can be manufactured by distilling the 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 tea leaves such as Kancha, Gyokuro, and Tencha, which are grown under shade and covered before harvesting, as raw materials.

[0047] A typical method for distilling tea to obtain a tea extract (second tea extract) containing dimethyl sulfide and 1-penten-3-one 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 blow-in steam distillation method. This method involves directly contacting steam with the raw material (tea leaves) placed in a container such as a cage, recovering and cooling the steam obtained from the raw material, and obtaining the distillate.

[0048] Regarding tea extracts containing dimethyl sulfide and 1-penten-3-one (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 vapor. 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. 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.

[0049] Furthermore, tea extract containing dimethyl sulfide and 1-penten-3-one (second tea extract) can also be produced 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.

[0050] (Methods to enhance the aroma of seaweed in food and beverages) The solid composition of the present invention obtained above can be added to food and beverage products to enhance the aroma of seaweed fragrance. Therefore, as another embodiment, the present invention can be used as a method for enhancing the aroma of seaweed fragrance in food and beverage products, comprising the step of adding the solid composition obtained through the above steps to the food and beverage products. [Examples]

[0051] Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

[0052] 1. Preparation of solid composition (powder composition) (1-1) Tea extract In a tea extraction tank, commercially available sencha tea is put in, and dextrin (20 parts by weight relative to 100 parts by weight of sencha tea), tannase (11.2 parts by weight relative to 100 parts by weight of sencha tea), L-ascorbic acid (3 parts by weight relative to 100 parts by weight of sencha tea), and sodium hydrogen carbonate (1.2 parts by weight relative to 100 parts by weight of sencha tea) are put in together. Further, hot water equivalent to 15 times the amount of sencha tea put in (15 L of hot water relative to 1 kg of sencha tea) is added, and it is kept at 45 °C for 20 minutes to prepare an extract of tea leaves. The dextrin used is a mixture of linear dextrin (weight average molecular weight: 120,000, DE: 2-5) and α-cyclodextrin with a weight ratio of 4:1. Solid-liquid separation (removal of tea extraction residues) is performed on the obtained tea leaf extract. Then, dextrin (linear dextrin) is added and mixed in an amount of 4.1 parts by weight relative to 100 parts by weight of the tea leaf extract, and heat treatment is performed under the conditions of 90 °C and 30 seconds. Then, insoluble components (tea leaves) are removed, and the tea leaf extract is concentrated by membrane concentration through a reverse osmosis membrane to prepare a tea leaf extract with a Brix value of 26.5 in terms of the solid content concentration in the solution.

[0053] (1-2) Tea distillate Different from the above process, a distillate from tea leaves is prepared. Specifically, the tea leaves of commercially available Kwan tea are mixed with an equal amount of water (1 kg of water relative to 1 kg of tea leaves), and wet treatment of the tea leaves is performed. Then, the tea leaves are put into a steam distillation kettle. The steam pressure is set to 0.20 MPa, and regarding the steam flow rate, the steam flow rate is set so that about 60% by weight of the distillate (aromatic substance) of the raw material weight is recovered within about 30 minutes, and blown steam distillation is performed under the condition of a steam temperature of about 100 °C (normal pressure). Condensation is performed so that the temperature of the distillate (aromatic substance) becomes 20 °C or lower, and the recovery time of the distillate is set to about 30 minutes after the start of distillation. By repeating the same operation, about 60% by weight of the distillate of the raw material is obtained.

[0054] Furthermore, the obtained distillate is placed in a distillation vessel, and the pressure inside the distillation vessel is reduced to -0.089 MPa using a vacuum pump. The distillate is then indirectly heated at a vapor pressure of 0.20 MPa to raise its temperature to 60°C. Condensation is performed by keeping the temperature of the distillate (aromatic compounds) below 20°C, and the distillate is recovered. The recovery time is approximately 160 minutes from the start of outflow, yielding approximately 10% by weight of the fed distillate (aromatic compounds). This process is repeated four times to concentrate the distillate (aromatic compounds) approximately tenfold. The distillate obtained in this manner is used as tea distillate.

[0055] (1-3) Powder composition The tea extract obtained in (1-1) above is mixed with the tea distillate obtained in (1-2) above (1.5 parts by weight of tea distillate 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 a powder composition.

[0056] (1-4) Evaluation of powder composition The powder composition obtained above was dissolved in water, and a superior aroma, particularly for seaweed, was observed. Analysis of the aromatic components of this powder composition revealed dimethyl sulfide, 1-penten-3-one, α-ionone, β-ionone, β-cyclocitral, nerol, hexanal, 1-penten-3-ol, and (z)-3-hexenol. Focusing on the presence of dimethyl sulfide and 1-penten-3-one among the various aromatic components, the concentrations of these components in the powder composition were determined as follows.

[0057] <Measurement Line> A standard stock solution (ethanol solvent) was prepared with the aromatic component to be targeted at a concentration of 1000 ppm. Each standard stock solution was 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 was added to a 20 mL vial containing 3 g of sodium chloride to prepare the calibration curve sample.

[0058] <Sample Preparation for Analysis> Dissolve the powder components in pure water in a concentration range that falls within the detection limit. Add 10 mL of the obtained solution and 3 g of sodium chloride to a 20 mL vial to prepare the analytical sample.

[0059] <Component Analysis> The concentrations of various aromatic components were determined using a gas chromatography analyzer (SHIMADZU Nexis GC-2030). Device: 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 minutes) ~ 5℃ / minute ~ 240℃ Carrier gas flow rate: He 1.43 ml / min Injection method: shunt (shunt ratio 9) Ion source temperature: 200℃

[0060] Based on the above determination results, the concentrations of dimethyl sulfide and 1-penten-3-one in the analyzed sample were 10.4 ppb and 0.08 ppb, respectively.

[0061] 2. Review of the ratio of aromatic components (1) Based on the above results, focusing on the ratio of dimethyl sulfide to 1-penten-3-one, specifically, the weight ratio of dimethyl sulfide content to 1-penten-3-one content (dimethyl sulfide / 1-penten-3-one) is examined.

[0062] 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. 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.

[0063] Next, 1g of the powdered tea obtained as described above was added to 100mL of water to prepare a powdered tea solution. Dimethyl sulfide and 1-penten-3-one standards were added to this solution to achieve the final concentrations shown in the table below, thus preparing various test samples. Regarding the standards, since the concentrations of aromatic components contained in each standard were unknown, concentration determination by gas chromatography was performed beforehand. Specifically, the dimethyl sulfide and 1-penten-3-one standards were diluted with pure water at a ratio of 50 to 5000 times to adjust the concentration to a suitable level within the detection limit range, thus preparing samples for concentration determination. Gas chromatography analysis was performed using the same method as described above. Furthermore, the concentration of dimethyl sulfide in the powdered tea itself before adding the standards was 840 ppb, and the concentration of 1-penten-3-one was 0 (below the detection limit).

[0064] 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 the seaweed aroma, odor, and stuffiness perceived in the sample, as well as the quality of the seaweed aroma, based on the following criteria, and calculated the average score. Here, "stuffiness" refers to a heated sensation indicating an unclear aroma structure. Additionally, a standard solution of powdered tea with only dimethyl sulfide added and the dimethyl sulfide concentration adjusted to 20 ppb was used as a control for evaluation.

[0065] <The degree of fragrance of green seaweed> 1: I did not detect the fragrance of Qinghai moss. 2: I could faintly smell the fragrance of seaweed. 3: Experience the fragrance of Qinghai moss <Odor and stuffiness> 1: I did not experience any foul odor or stuffiness. 2: I could slightly smell the odor and feel stuffy. 3: Experiencing foul odor and stuffiness <How good is the fragrance of green seaweed> 1: Poor 2: Slightly better (Qinghai moss fragrance is slightly superior) 3: Excellent (Qinghai moss fragrance is superior)

[0066]

[0067] As shown above, by having dimethyl sulfide and 1-penten-3-one present, and with the weight ratio of dimethyl sulfide content to 1-penten-3-one content (dimethyl sulfide / 1-penten-3-one) within a predetermined range, an excellent aroma for seaweed scent can be perceived.

[0068] 3. Review of the ratio of aromatic components (2) Using the powder composition prepared according to 1 above, the effect of the weight ratio (dimethyl sulfide / 1-penten-3-one) of the dimethyl sulfide content to the 1-penten-3-one content was investigated.

[0069] Concentration determinations were performed according to the method described in section 1 above. The concentrations of dimethyl sulfide and 1-penten-3-one in the powder composition used in this experiment were 1500 ppb and 6 ppb, respectively. A solution of the powder composition was prepared by adding 1 g of the powder composition to 100 mL of water. 1-penten-3-one standards were then added to this solution to achieve the final concentrations shown in the table below, and various samples were prepared. Similar to section 1 above, since the concentration of 1-penten-3-one contained in the standards was unknown, a concentration determination by gas chromatography was performed beforehand. Specifically, the 1-penten-3-one standards were diluted with pure water at a ratio of 50 to 5000 times to adjust the concentration to a suitable range within the detection limit, thus preparing samples for concentration determination. The gas chromatography analysis was performed using the same method as described above.

[0070] Following the evaluation methods and criteria described in section 2 above, a sensory evaluation was conducted by two well-trained tasters specializing in aroma assessment. The results are presented below.

[0071]

[0072] As shown above, by including dimethyl sulfide and 1-penten-3-one, and by ensuring that the weight ratio of dimethyl sulfide to 1-penten-3-one (dimethyl sulfide / 1-penten-3-one) is within a predetermined range, an excellent aroma for the scent of aokai moss can be perceived. Since the powder composition used also contains aromatic components other than the two mentioned above, it suggests that the presence of these other aromatic components contributes to improving the scent of aokai moss.

Claims

1. A solid composition comprising dimethyl sulfide and 1-penten-3-one, wherein the weight ratio of the dimethyl sulfide content to the 1-penten-3-one content is 120 or more, wherein the aforementioned composition comprises an extract of tea leaves grown under shade and covered with sunlight.

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. As in claim 1 or 2, wherein, The weight ratio of dimethyl sulfide content to 1-penten-3-one content is 150 or more.

6. The composition of claim 1 or 2 further contains one or more aromatic components selected from the group consisting of α-ionone, β-ionone, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, hexanal and nerol.

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

8. As in the components of 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.