JP2008306980A - Instant powdered tea - Google Patents
Instant powdered tea Download PDFInfo
- Publication number
- JP2008306980A JP2008306980A JP2007157697A JP2007157697A JP2008306980A JP 2008306980 A JP2008306980 A JP 2008306980A JP 2007157697 A JP2007157697 A JP 2007157697A JP 2007157697 A JP2007157697 A JP 2007157697A JP 2008306980 A JP2008306980 A JP 2008306980A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- taste
- instant
- polyphenol
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241001122767 Theaceae Species 0.000 title claims abstract 15
- 235000013616 tea Nutrition 0.000 claims abstract description 224
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 57
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 57
- FYIJLTSMNXUNLT-CXQFPWCTSA-N strictinin Chemical compound O([C@@H]1O[C@@H]2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]2[C@H](O)[C@H]1O)C(=O)C1=CC(O)=C(O)C(O)=C1 FYIJLTSMNXUNLT-CXQFPWCTSA-N 0.000 claims abstract description 32
- FYIJLTSMNXUNLT-RXRHLBNPSA-N strictinin Natural products O=C(O[C@@H]1[C@@H](O)[C@H](O)[C@H]2OC(=O)c3c(c(O)c(O)c(O)c3)-c3c(O)c(O)c(O)cc3C(=O)OC[C@@H]2O1)c1cc(O)c(O)c(O)c1 FYIJLTSMNXUNLT-RXRHLBNPSA-N 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 33
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 23
- 235000005487 catechin Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 150000001765 catechin Chemical class 0.000 claims description 19
- KBPZVLXARDTGGD-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;iron Chemical compound [Fe].OC(=O)C(O)C(O)C(O)=O KBPZVLXARDTGGD-UHFFFAOYSA-N 0.000 claims description 5
- 239000003153 chemical reaction reagent Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 42
- 239000000796 flavoring agent Substances 0.000 abstract description 34
- 235000019634 flavors Nutrition 0.000 abstract description 34
- 235000012734 epicatechin Nutrition 0.000 abstract description 13
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 3
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 abstract description 2
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 185
- 239000000284 extract Substances 0.000 description 34
- 238000000605 extraction Methods 0.000 description 22
- 238000001035 drying Methods 0.000 description 21
- 238000011156 evaluation Methods 0.000 description 18
- -1 and further Chemical compound 0.000 description 14
- 235000013305 food Nutrition 0.000 description 13
- 229920001353 Dextrin Polymers 0.000 description 10
- 239000004375 Dextrin Substances 0.000 description 10
- 235000019425 dextrin Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-3',4',5,7-Tetrahydroxy-2,3-trans-flavan-3-ol Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 229920000858 Cyclodextrin Polymers 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 229950001002 cianidanol Drugs 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 229930013783 (-)-epicatechin Natural products 0.000 description 4
- 235000007355 (-)-epicatechin Nutrition 0.000 description 4
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 4
- 235000004911 (-)-epigallocatechin gallate Nutrition 0.000 description 4
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 4
- 239000001116 FEMA 4028 Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000012736 aqueous medium Substances 0.000 description 4
- 239000003125 aqueous solvent Substances 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 4
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 4
- 229960004853 betadex Drugs 0.000 description 4
- VFSWRBJYBQXUTE-UHFFFAOYSA-N epi-Gallocatechin 3-O-gallate Natural products Oc1ccc2C(=O)C(OC(=O)c3cc(O)c(O)c(O)c3)C(Oc2c1)c4cc(O)c(O)c(O)c4 VFSWRBJYBQXUTE-UHFFFAOYSA-N 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 238000001223 reverse osmosis Methods 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 3
- 244000067456 Chrysanthemum coronarium Species 0.000 description 3
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- WMBWREPUVVBILR-NQIIRXRSSA-N (-)-gallocatechin gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-NQIIRXRSSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 229930013799 (-)-catechin Natural products 0.000 description 1
- PFTAWBLQPZVEMU-HIFRSBDPSA-N (-)-catechin Chemical compound C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-HIFRSBDPSA-N 0.000 description 1
- 235000007331 (-)-catechin Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-CTNGQTDRSA-N (-)-catechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-CTNGQTDRSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 229920000296 Glucogallin Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000208251 Gymnema Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 229930185110 Theasinensin Natural products 0.000 description 1
- YUULFXAQUWEYNP-UHFFFAOYSA-N Theasinensin D Natural products C=1C(O)=C(O)C(O)=C(C=2C(=CC(O)=C(O)C=2O)C2C(CC3=C(O)C=C(O)C=C3O2)OC(=O)C=2C=C(O)C(O)=C(O)C=2)C=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 YUULFXAQUWEYNP-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- GDVRUDXLQBVIKP-UHFFFAOYSA-N beta-D-glucogallin Natural products OC1C(O)C(O)C(CO)OC1OC(=O)C1=CC(O)=C(O)C(O)=C1 GDVRUDXLQBVIKP-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- CXQWRCVTCMQVQX-UHFFFAOYSA-N cis-dihydroquercetin Natural products O1C2=CC(O)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C(O)=C1 CXQWRCVTCMQVQX-UHFFFAOYSA-N 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- KGHSLXLLBHRMML-VKISENBKSA-N glucogallin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](OC)O[C@H]1OC(=O)C1=CC(O)=C(O)C(O)=C1 KGHSLXLLBHRMML-VKISENBKSA-N 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002354 inductively-coupled plasma atomic emission spectroscopy Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、茶ポリフェノールを高濃度に含有し、茶本来の香味、滋味および口当たりに優れたインスタント粉末茶に関する。 The present invention relates to an instant powdered tea containing a high concentration of tea polyphenols and excellent in the original flavor, taste and taste of tea.
茶は、爽やかな香味と適度な刺激からなる清涼感、うまみやコク・奥深い苦渋味からなる滋味、トロリとしたのど越し、まろやかな口当たり、甘さ・青さ・香ばしさのバランスの取れた風味などの特長を有する嗜好飲料である。茶の香味や滋味を最大限に楽しむ為には、茶葉からその都度適切な条件で抽出を行うのが一番であるが、茶殻の始末が必要ない点や携帯性に優れている点から、近年では市販容器詰め品やインスタント粉末茶などの形態を利用して茶飲料を手軽に楽しめる機会が増えている。しかしながら、容器詰め茶飲料は食品衛生上の理由から製造する際の加熱滅菌工程が不可欠であり、そのような過剰な加熱処理を行った際には、変色や香味・口当たりの変化など茶の風味に好ましくない影響を与え、本来の茶の味からは程遠くなる上に、保存時における経時的な劣化も大きくなる。一方、水分をほとんど含有しないインスタント粉末茶は保存における安定性に優れており、また製造時の過剰な滅菌工程の必要も無いために、茶葉からその都度抽出された本来の茶飲料とほとんど変わらぬ風味を有し、より嗜好性に優れた茶飲料を楽しむ事が可能である。 The tea has a refreshing flavor and a refreshing sensation consisting of moderate stimuli, a delicious taste consisting of umami, richness and deep bitterness, a trolley, a mellow taste, a balanced flavor of sweetness, blueness and aroma. It is a taste drink with the features such as. In order to enjoy the flavor and taste of tea to the fullest, it is best to extract from tea leaves under appropriate conditions each time, but from the point that it does not need to clean the tea shells and is excellent in portability, In recent years, opportunities to enjoy tea beverages easily using forms such as commercial container stuffs and instant powdered tea have increased. However, heat-sterilization processes are essential for packaging tea beverages for food hygiene reasons, and when such excessive heat treatment is performed, tea flavors such as discoloration and changes in flavor and mouth feel. Undesirably, and far from the original tea taste, it also deteriorates over time during storage. On the other hand, instant powder tea containing almost no water has excellent stability during storage, and there is no need for an excessive sterilization process at the time of manufacture, so it is almost the same as the original tea drink extracted from tea leaves each time. It is possible to enjoy a tea beverage having a flavor and superior palatability.
また、茶の苦渋味の主成分である茶ポリフェノールには強い抗酸化作用、血中脂質上昇抑制、血糖上昇抑制や発ガン抑制等の効果が知られている。これらの生理機能をより良く発現させるためには、体内吸収や作用濃度域の点から、より多くの量または高濃度での摂取が重要であるが、茶ポリフェノール濃度が高くなると苦渋味が強くなりすぎてしまい、滋味に及ぼす影響の大きさが問題となってくる。これまでにも茶ポリフェノールを高濃度に含有するインスタント粉末茶として、非重合体カテキン類とサイクロデキストリンを含有し、シュウ酸を非重合体カテキン類１重量部に対して０．０２〜０．０６重量部含有することを特徴としたインスタント粉末茶（特許文献１）や非重合体カテキン類１質量部に対して０．５〜１．１質量部のサイクロデキストリンと０．０００３〜０．００３質量部のソーマチンを含有することを特徴としたインスタント粉末茶（特許文献２）などが知られている。しかしながら、エグ味を有するシュウ酸含量の調整のみでは茶ポリフェノール高含有時における滋味のコントロールは難しく、また、ソーマチンはたんぱく質系の甘味料であるために、その調整や添加は本来有する茶の滋味を損ない、異質な風味を呈してしまうという問題点があげられる。 In addition, tea polyphenol, which is the main ingredient of the bitter taste of tea, has known effects such as strong antioxidant action, blood lipid rise inhibition, blood sugar rise inhibition and carcinogenesis inhibition. In order to better express these physiological functions, ingestion at higher or higher concentrations is important in terms of absorption in the body and the concentration range of action, but as tea polyphenol concentration increases, bitterness and astringency increases. Too much, the magnitude of the effect on the taste becomes a problem. As an instant powdered tea containing a high concentration of tea polyphenols, it contains non-polymer catechins and cyclodextrins, and oxalic acid is 0.02 to 0.06 per 1 part by weight of non-polymer catechins. 0.5 to 1.1 parts by mass of cyclodextrin and 0.0003 to 0.003 parts by mass with respect to 1 part by mass of instant powder tea (Patent Document 1) and non-polymer catechins characterized by containing parts by weight Instant powder tea (patent document 2) characterized by containing a portion of thaumatin is known. However, it is difficult to control the taste when the tea polyphenol content is high only by adjusting the oxalic acid content with a taste, and since thaumatin is a protein-based sweetener, the adjustment and addition of it does not affect the original tea taste. The problem is that it has a loss and a different flavor.
また、風味の良好なインスタント粉末茶の製造法としては、茶類エキス重量に対するサイクロデキストリン重量割合を０．０５から５に調整し、乾燥粉末化する方法（特許文献３）や茶類エキスとＤＥ１０以下の分岐デキストリンからなる水溶液を、その固形分濃度かつ固形分中の分岐デキストリンの割合を調整し、噴霧乾燥してなる方法（特許文献４）などが開示されている。しかしながら、上記のいずれの方法においても、高濃度の茶ポリフェノールを含有するインスタント粉末茶に対してはデキストリンの添加量も多くなってしまうために、好ましい香味までもがマスキングされてしまったり、糊っぽい口当たりとなってしまう。
以上のように、これまでに開示されている技術では、茶が本来有する香味・滋味および口当たりを損なわずに、高濃度の茶ポリフェノールを含有したインスタント粉末茶を提供することは困難であった。
そこで本発明では、茶ポリフェノールを高濃度に含有しているにも関わらず、茶本来の香味・滋味および口当たりに優れた、嗜好性と機能性を兼ね備えたインスタント粉末茶の提供を課題とする。
As described above, with the techniques disclosed so far, it has been difficult to provide instant powdered tea containing a high concentration of tea polyphenols without impairing the flavor, nourishment and taste of tea.
Therefore, an object of the present invention is to provide an instant powdered tea having both taste and functionality, which is excellent in the original flavor, taste and taste of tea, despite containing a high concentration of tea polyphenols.
本発明者らは上記目的を達成すべく鋭意検討を重ねた結果、高濃度の茶ポリフェノール、およびストリクチニンを含有するインスタント粉末茶中のエピ体カテキン類比率を調整すること、さらには茶ポリフェノールに対するストリクチニンの含有重量比を調整することで、茶本来の香味や滋味および口当たりに優れたインスタント粉末茶が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above-mentioned object, the present inventors have adjusted the ratio of epi-catechins in instant powdered tea containing a high concentration of tea polyphenol and strictinin, and further, strictinin relative to tea polyphenol It was found that an instant powdered tea excellent in tea's original flavor and taste and mouthfeel can be obtained by adjusting the content ratio of the tea, and the present invention has been completed.
すなわち、本発明のインスタント粉末茶は請求項１記載のとおり、
（Ａ）茶ポリフェノール、
（Ｂ）カテキン類、
（Ｃ）ストリクチニン
を含有し、カテキン類のうち７０重量％以上がエピ体カテキン類であることを特徴とする。
That is, the instant powdered tea of the present invention is as described in claim 1,
(A) tea polyphenol,
(B) catechins,
(C) It contains strictinin, and 70% by weight or more of the catechins is epimeric catechins.
また、請求項２記載の本発明は、請求項１記載のインスタント粉末茶において、（Ａ）茶ポリフェノールの含有量が１０〜８０重量％であることを特徴とする。 The instant invention according to claim 2 is characterized in that in the instant powdered tea according to claim 1, the content of (A) tea polyphenol is 10 to 80% by weight.
また、請求項３記載の本発明は、請求項１又は２記載のインスタント粉末茶において、
（Ａ）茶ポリフェノールと（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が０．０１０〜０．０６０であることを特徴とする。
The present invention according to claim 3 is the instant powder tea according to claim 1 or 2,
The weight ratio [(C) / (A)] of (A) tea polyphenol and (C) strictinin is 0.010 to 0.060.
また、請求項４記載の本発明は、請求項１乃至３記載のインスタント粉末茶を、水１００ｍＬに対して０．２〜１０ｇ溶解したインスタント粉末茶飲料であって、酒石酸鉄試薬法における茶ポリフェノール検出濃度が５０〜１０００ｍｇ／１００ｍＬであることを特徴とする。 The present invention according to claim 4 is an instant powder tea beverage prepared by dissolving 0.2 to 10 g of the instant powdered tea according to claims 1 to 3 with respect to 100 mL of water, wherein the tea polyphenol in the iron tartrate reagent method is used. The detection concentration is 50 to 1000 mg / 100 mL.
本発明によれば、インスタント粉末茶中のエピ体カテキン類比率を調整すること、さらには茶ポリフェノールに対するストリクチニンの含有重量比を調整することで茶ポリフェノールを高濃度に含有し、かつ茶本来の香味・滋味および口当たりに優れたインスタント粉末茶の提供が可能である。 According to the present invention, the ratio of epi-catechins in instant powder tea is adjusted, and further, the content ratio of strictinin to tea polyphenol is adjusted to contain tea polyphenol at a high concentration, and the original flavor of tea・ It is possible to provide instant powder tea with excellent taste and mouthfeel.
以下、本発明を詳細に説明する。
本発明におけるインスタント粉末茶とは、水、湯、牛乳、茶類、果汁入りエキスおよび水溶性エキスなどの水性媒体を用いて液体状に溶解して飲用等する茶における、液体状に溶解する前の粉末状態を意味する。また、上記インスタント粉末茶を液状に溶解せしめたインスタント粉末茶飲料中の溶解量は、デジタル屈折計などで測定された可溶性固形分濃度（Ｂｒｉｘ）から求められる。
Hereinafter, the present invention will be described in detail.
The instant powdered tea in the present invention is a liquid tea that is dissolved in a liquid form using an aqueous medium such as water, hot water, milk, teas, a fruit juice extract and a water-soluble extract before being dissolved in a liquid form. This means the powder state. Moreover, the amount of dissolution in the instant powder tea beverage in which the instant powder tea is dissolved in liquid form is determined from the soluble solid content concentration (Brix) measured with a digital refractometer or the like.
本発明のインスタント粉末茶は、（Ａ）茶ポリフェノールを含有する。
茶ポリフェノールは、茶における主要成分であり、茶樹（Camellia sinensis）の主に葉、茎、およびこれらを緑茶、紅茶、ウーロン茶、プアール茶等に加工してなる茶類を水、熱水、有機溶媒、含水有機溶媒等により抽出して得られる。茶ポリフェノールの具体的な化合物としては、（±）−カテキン、（−）−エピカテキン、（−）−エピガロカテキン、（±）−ガロカテキン、（−）−エピカテキンガレート、（−）−カテキンガレート、（−）−エピガロカテキンガレート、（−）−ガロカテキンガレート等のカテキン類およびこれらの加水分解生成物である没食子酸の他、これらの重合体であるテアシネンシン、テアフラビン、テアルビジン、または加水分解型タンニンであるストリクチニン、テオガリン、グルコガリン等が挙げられる。本発明において茶ポリフェノールは、公定定量法である酒石酸鉄試薬法（日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２に記載）によって定量される成分である。
The instant powder tea of the present invention contains (A) tea polyphenol.
Tea polyphenols are the main ingredients in tea, and tea, Camellia sinensis , mainly leaves, stems, and teas that are processed into green tea, black tea, oolong tea, puerh tea, etc. are treated with water, hot water, and organic solvents. It can be obtained by extraction with a water-containing organic solvent. Specific compounds of tea polyphenol include (±) -catechin, (−)-epicatechin, (−)-epigallocatechin, (±) -gallocatechin, (−)-epicatechin gallate, (−)-catechin In addition to catechins such as gallate, (−)-epigallocatechin gallate, (−)-gallocatechin gallate, and gallic acid that is a hydrolysis product thereof, these polymers are theasinensin, theaflavin, thearubidine, or water Degradable tannins such as strictinin, theogarin, glucogallin and the like can be mentioned. In the present invention, the tea polyphenol is an iron tartrate reagent method, which is an official quantitative method (described in the Japan Food Analysis Center, “Explanation of the 5th edition Japanese Food Standards Component Analysis Manual”, Central Law, July 2001, p.252). It is a component quantified by.
また、上記８種類の（Ｂ）カテキン類のうち、（−）−エピカテキン、（−）−エピガロカテキン、（−）−エピカテキンガレート、（−）−エピガロカテキンガレートの４種類はエピ体カテキン類と称されている。本発明では、カテキン類中のエピ体カテキン類の割合（エピ体カテキン類比率）を７０重量％以上に調整することで、香味・滋味のバランスに優れたインスタント粉末茶が得られる。エピ体カテキン類比率は好ましくは８０重量％以上であり、更に好ましくは８５重量％であり、９０重量％以上であると最も好ましい。 Of the 8 types of (B) catechins, 4 types of (−)-epicatechin, (−)-epigallocatechin, (−)-epicatechin gallate, and (−)-epigallocatechin gallate are epi It is called body catechins. In the present invention, by adjusting the ratio of epi-catechins in catechins (epi-catechins ratio) to 70% by weight or more, an instant powdered tea with an excellent balance between flavor and taste can be obtained. The ratio of epimeric catechins is preferably 80% by weight or more, more preferably 85% by weight, and most preferably 90% by weight or more.
本発明のインスタント粉末茶は（Ａ）茶ポリフェノールを１０重量％〜８０重量％含有することが好ましい。茶ポリフェノール量が下限を下回ると、望ましい生理効果が期待できず、上限を上回ると溶解性と風味の悪化を招く。インスタント粉末茶における風味のバランスから、茶ポリフェノールの含有量は好ましくは１２重量％〜５０重量％であり、より好ましくは１８重量％〜４５重量％であり、更に好ましくは２５重量％〜４０重量％であり、特に好ましくは３０重量％〜３５重量％である。 The instant powder tea of the present invention preferably contains 10% to 80% by weight of (A) tea polyphenol. When the amount of tea polyphenol is below the lower limit, a desirable physiological effect cannot be expected, and when it exceeds the upper limit, solubility and flavor are deteriorated. From the flavor balance in instant powdered tea, the content of tea polyphenol is preferably 12 wt% to 50 wt%, more preferably 18 wt% to 45 wt%, and even more preferably 25 wt% to 40 wt%. And particularly preferably 30 to 35% by weight.
さらに本発明のインスタント粉末茶では、（Ａ）茶ポリフェノールと（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が０．０１０以上であることが好ましい。茶ポリフェノールに対するストリクチニン含有量が多いと、滋味にすぐれた粉末茶が得られ、その含有重量比は好ましくは０．０１２以上であり、より好ましくは０．０１５以上であり、更に好ましくは０．０２０以上であり、特に好ましくは０．０２５以上であり、最も好ましくは０．０３０以上である。なお、通常上限は０．０６０であり、これを上回ると茶本来の有する成分のバランスを損なうこととなり、好ましくない。ストリクチニンは中国茶などに多く含まれている事、また茶葉の発酵に従ってその含有量は減少していく事などが知られており、インスタント粉末茶の原料とする茶葉を適宜選択および組み合わせて、目標とする値に調整することが可能である。なお、ストリクチニンは抗アレルギー作用を有するとされているが、その含量の調整が茶本来の香味・滋味および口当たりの改善に効果があるという知見はこれまでになされておらず、全く新規なものである。 Furthermore, in the instant powdered tea of the present invention, the content weight ratio [(C) / (A)] of (A) tea polyphenol and (C) strictinin is preferably 0.010 or more. When the content of strictinin relative to the tea polyphenol is high, a powdery tea with excellent taste is obtained, and the content weight ratio thereof is preferably 0.012 or more, more preferably 0.015 or more, and further preferably 0.020. Or more, particularly preferably 0.025 or more, and most preferably 0.030 or more. The upper limit is usually 0.060, and if it exceeds this, the balance of the ingredients inherent to tea is impaired, which is not preferable. It is known that strictinin is abundant in Chinese tea, and its content decreases as the tea leaves are fermented. The value can be adjusted to Although strictinin is said to have anti-allergic action, the knowledge that adjustment of its content is effective in improving the original flavor, taste and taste of tea has never been made and is completely new. is there.
一般的にインスタント粉末茶の製造方法としては、原料茶葉の抽出または圧搾・濃縮・乾燥・粒型化などの工程からなる。また予め、市販されている粉末状あるいは液体状の茶抽出物を用いて、上記工程を簡略化することも可能である。茶抽出物を用いると、作業が簡易化するのみならず、安定した成分値を得る事ができるため好ましい。 In general, the method for producing instant powdered tea includes extraction of raw tea leaves or pressing, concentration, drying and granulation. It is also possible to simplify the above process using a commercially available powdered or liquid tea extract. Use of a tea extract is preferable because not only the operation is simplified, but also stable component values can be obtained.
抽出工程においては、原料となる茶葉類は、たとえば、紅茶、ウーロン茶、緑茶、ほうじ茶などいかなるものでも使用することができるが、茶葉類の他に麦、はと麦、玄米、大豆、そばなどの穀物茶類、どくだみ、霊芝、ギムネマ、バナバ、イチョウ葉、モロヘイヤ、羅漢果、アルファルファ、よもぎ、マテ、ギャバロン、朝鮮人参、杜仲、ルイボス、アロエなどの健康茶類、ラベンダー、ペパーミント、レモングラス、カモミールなどのハーブや、シソ、ウメなどを組み合わせて抽出を行っても構わない。本発明においては、ストリクチニンを多く含有することから不発酵茶の緑茶葉を原料の一部に用いるのが好ましい。 In the extraction process, any tea leaves such as black tea, oolong tea, green tea, and roasted tea can be used, but in addition to tea leaves, wheat, hato barley, brown rice, soybeans, buckwheat, etc. Healthy teas such as cereal tea, dodomi, ganoderma, gymnema, banaba, ginkgo biloba, morohaya, arahan fruit, alfalfa, wormwood, mate, gabalone, ginseng, ginseng, rooibos, aloe, lavender, peppermint, lemongrass, chamomile You may extract by combining herbs such as, perilla and ume. In the present invention, green tea leaves of non-fermented tea are preferably used as a part of the raw material because they contain a large amount of strictinin.
抽出に使用する水性溶媒は、単なる水道水、イオン交換水、蒸留水などから選択され、これらにデキストリン、環状オリゴ糖、増粘多糖類、安定剤、乳化剤、アルコール類、抗酸化剤、ｐＨ調整剤などを適宜添加したものでもよい。例えばショ糖脂肪酸エステルなどの乳化剤を加えると茶葉からの抽出効率が向上し、アスコルビン酸などの抗酸化剤を添加するとカテキン類の減少が抑制され、環状オリゴ糖やデキストリンなどの添加は渋味のマスキングと香味の保持に効果的である。 The aqueous solvent used for extraction is selected from mere tap water, ion exchange water, distilled water, etc., and dextrin, cyclic oligosaccharide, thickening polysaccharide, stabilizer, emulsifier, alcohol, antioxidant, pH adjustment. An agent or the like may be appropriately added. For example, the addition of an emulsifier such as sucrose fatty acid ester improves the extraction efficiency from tea leaves, and the addition of antioxidants such as ascorbic acid suppresses the reduction of catechins, and the addition of cyclic oligosaccharides and dextrins has a bitter taste. Effective for masking and flavor retention.
抽出温度は、特に限定するものではないが、通常１０〜１００℃、好ましくは４０〜８０℃であり、原料茶葉に応じて好ましい風味を得るために適宜調整すれば良い。高すぎる抽出温度では、エピ体カテキン類比率が減少してしまい、また低すぎる抽出温度では抽出効率が著しく低下してしまう。抽出時間は通常１〜６０分である。成分の溶出率の関係から、抽出温度が低いほど長時間の抽出が望まれ、例えば抽出温度が６０℃の場合は溶出率及び溶出成分の割合から２０分程度の抽出時間が適している。 Although extraction temperature is not specifically limited, Usually, 10-100 degreeC, Preferably it is 40-80 degreeC, What is necessary is just to adjust suitably in order to obtain a preferable flavor according to raw material tea leaves. If the extraction temperature is too high, the ratio of epi-catechins will decrease, and if the extraction temperature is too low, the extraction efficiency will be significantly reduced. The extraction time is usually 1 to 60 minutes. From the relationship of the elution rate of the components, longer extraction is desired as the extraction temperature is lower. For example, when the extraction temperature is 60 ° C., an extraction time of about 20 minutes is suitable from the elution rate and the ratio of the eluted components.
抽出時の加水倍率は、茶葉１に対して水性溶媒１〜１００重量倍率、好ましくは５〜３０重量倍率で浸漬、あるいは攪拌しながら抽出を行う。水性溶媒の量が上限を上回ると、濃縮や乾燥に労力がかかり、長時間の加熱による品質の劣化や生産効率の低下によるコストアップの問題が生じる。また水性溶媒の量が下限を下回ると抽出効率が低下してしまう。抽出設備としては、ニーダ式（バッチ式）、カラム式などがあげられる。 Extraction is performed while immersing or stirring with respect to tea leaf 1 at an aqueous solvent of 1 to 100 weight ratio, preferably 5 to 30 weight ratio. If the amount of the aqueous solvent exceeds the upper limit, it takes effort for concentration and drying, and there arises a problem of cost increase due to deterioration of quality due to prolonged heating and reduction of production efficiency. If the amount of the aqueous solvent is lower than the lower limit, the extraction efficiency is lowered. Examples of the extraction equipment include a kneader type (batch type) and a column type.
抽出後に残渣を粗分離し抽出液を得ることができるが、溶媒の種類、温度や倍率を変化させて残渣を再度抽出しても構わない。抽出液は必要に応じて遠心分離やろ過等の清澄化処理を行う。また抽出液に電気分解処理やアミラーゼ、セルラーゼ、プロテアーゼ、タンナーゼなどの酵素処理、活性炭処理などを行うことで、不快臭や雑味を取り除き、好ましい水色を維持することができる。 Although the residue can be roughly separated after extraction to obtain an extract, the residue may be extracted again by changing the type, temperature and magnification of the solvent. The extract is subjected to clarification treatment such as centrifugation or filtration as necessary. Further, by performing electrolysis treatment, enzyme treatment such as amylase, cellulase, protease, tannase, activated carbon treatment, and the like on the extract, unpleasant odor and miscellaneous taste can be removed and a preferable light blue color can be maintained.
濃縮工程は、抽出液を予め濃縮することで、乾燥の経費を少なくするために行うものであり、必要に応じて行えばよい。蒸発濃縮法、減圧濃縮法、凍結濃縮法、逆浸透膜濃縮法などの周知の方法により濃縮を行うことができる。特に、香気成分の揮散、変性が少ない逆浸透膜濃縮、凍結濃縮が好ましい。必要に応じて加熱殺菌などの工程を追加しても構わないが、熱負荷が強すぎると品質悪化の恐れがあるので、７０〜９５℃で５〜６０秒程度の条件が好ましい。 The concentration step is performed in order to reduce the cost of drying by concentrating the extract in advance, and may be performed as necessary. Concentration can be performed by a known method such as an evaporation concentration method, a vacuum concentration method, a freeze concentration method, a reverse osmosis membrane concentration method, or the like. In particular, reverse osmosis membrane concentration and freeze concentration with less aroma component volatilization and denaturation are preferred. If necessary, a process such as heat sterilization may be added. However, if the heat load is too strong, the quality may be deteriorated. Therefore, the condition at 70 to 95 ° C. for about 5 to 60 seconds is preferable.
乾燥工程では、抽出液（或いは濃縮液）の乾燥粉末化を行うが、通気乾燥、並行流乾燥、ドラム乾燥、ベルト乾燥、回転乾燥、気流乾燥、流動層乾燥、常圧凍結乾燥、泡沫層乾燥、膨化乾燥、熱風乾燥、電磁波乾燥、超音波乾燥、真空乾燥、噴霧乾燥、凍結真空乾燥、などいかなる乾燥方法を用いてもよい。特に乾燥中の香気成分のロスが少ない凍結真空乾燥や噴霧乾燥が好ましい。また、得られた乾燥物の形状は、微粉末にしてもよいし、周知の方法により、顆粒状、タブレット状、ブロック状などに粒型化して用いることもできる。 In the drying process, the extract (or concentrate) is dried and pulverized, but aeration drying, parallel flow drying, drum drying, belt drying, rotary drying, airflow drying, fluidized bed drying, atmospheric pressure freeze drying, foam layer drying Any drying method such as swelling drying, hot air drying, electromagnetic wave drying, ultrasonic drying, vacuum drying, spray drying, freeze vacuum drying, etc. may be used. In particular, freeze-vacuum drying and spray drying are preferred because there is little loss of aroma components during drying. Moreover, the shape of the obtained dried product may be fine powder, or may be used after being granulated into granules, tablets, blocks, etc. by a known method.
またインスタント粉末茶の香味を増強させる方法として、抹茶や粉茶などの不溶性成分を含有する粉末状茶葉と混合したり、茶葉からフレーバー成分を水蒸気蒸留、減圧蒸留、溶剤抽出などの公知の方法により抽出し、適当な媒体に移行させて添加するなどの方法があげられ、香料を用いるよりも自然な香味及び風味が付与され好ましい。 In addition, as a method of enhancing the flavor of instant powdered tea, it is mixed with powdered tea leaves containing insoluble components such as matcha tea and powdered tea, and flavor components are extracted from tea leaves by known methods such as steam distillation, vacuum distillation, solvent extraction, etc. Extraction, transfer to an appropriate medium, addition, and the like can be mentioned, and natural flavor and flavor are imparted and preferred over the use of a fragrance.
本発明におけるインスタント粉末茶は上記工程から得られる茶抽出物の他にデキストリン、環状オリゴ糖、植物性油脂、動物性油脂、果汁、食品用エキス、酒類、ハーブ・スパイス類、香辛料抽出物、ｐＨ調整剤、甘味料、酸味料、調味料、酵素、糊料、ゲル化剤、増粘多糖類、安定剤、乳化剤、着色料、香料、酸化防止剤、日持向上剤、栄養強化剤、保存料等の副成分を含有してもよい。上記工程内のいずれにおいても副成分との混合が可能であり、それぞれ用途に応じた好ましいタイミングでの添加が可能である。特にデキストリンや環状オリゴ糖などは乾燥工程前に混合することで、乾燥・粒径化などの作業性が向上し、好ましくは通常茶固形分に対して０．１〜３倍固形重量を添加する。デキストリンや環状オリゴ糖の添加量が多すぎると味への影響が大きく、少ないと乾燥前の濃縮工程で熱負荷がかかりやすい。また粉末状の副成分は乾燥工程後の添加も可能であり、乾燥工程後に添加を行うと添加量の調整が容易であること、および余分な熱がかからないため副成分の劣化が抑制されることから好ましい。 In addition to the tea extract obtained from the above process, instant powder tea in the present invention is dextrin, cyclic oligosaccharide, vegetable oil, animal fat, fruit juice, food extract, alcoholic beverage, herb / spice, spice extract, pH Conditioner, sweetener, acidulant, seasoning, enzyme, paste, gelling agent, thickening polysaccharide, stabilizer, emulsifier, coloring agent, fragrance, antioxidant, shelf life improver, nutrition enhancer, preservation You may contain subcomponents, such as a material. In any of the above steps, mixing with subcomponents is possible, and each can be added at a preferred timing according to the application. In particular, dextrin, cyclic oligosaccharide, etc. are mixed before the drying step to improve workability such as drying and particle size, and preferably 0.1 to 3 times the solid weight is usually added to the tea solid content. . If the amount of dextrin or cyclic oligosaccharide added is too large, the effect on taste will be large, and if it is small, heat load will be easily applied in the concentration step before drying. In addition, powdery subcomponents can be added after the drying step. If added after the drying step, the addition amount can be easily adjusted, and deterioration of the subcomponents can be suppressed because no extra heat is applied. To preferred.
インスタント粉末茶の水性媒体に対する溶解量は、溶解の均一性および作業性の観点から０．２〜１０ｇ／１００ｍＬが好ましく、０．５〜８．０ｇ／１００ｍＬがさらに好ましく、１．０〜５．０ｇ／１００ｍＬが特に好ましく、１．５〜３．０ｇ／１００ｍＬが最も好ましく、これらの範囲から選ばれてなる最適量を水性媒体５０〜４００ｍＬ、好ましくは８０〜２００ｍＬ、最も好ましくは１００〜１６０ｍＬに溶解させたものを一杯当たりの容量とすると色調及び風味の面で好適である。インスタント粉末茶を製品化する際には、これら最適溶解量をパッケージに表示するのが好ましい。 The amount of instant powder tea dissolved in an aqueous medium is preferably 0.2 to 10 g / 100 mL, more preferably 0.5 to 8.0 g / 100 mL, and more preferably 1.0 to 5. 0 g / 100 mL is particularly preferable, 1.5 to 3.0 g / 100 mL is most preferable, and an optimal amount selected from these ranges is 50 to 400 mL, preferably 80 to 200 mL, and most preferably 100 to 160 mL of an aqueous medium. It is preferable in terms of color tone and flavor that the dissolved amount is the capacity per cup. When commercializing instant powdered tea, it is preferable to display these optimum dissolution amounts on a package.
上記通常飲用濃度に溶解したインスタント粉末茶飲料中の茶ポリフェノール量は公定定量法である酒石酸鉄試薬法（日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２に記載）によって検出することができ、本発明では、その検出濃度は５０〜１０００ｍｇ／１００ｍＬであるのが好ましく、１００〜８００ｍｇ／１００ｍＬであるのがより好ましく、１５０〜５００ｍｇ／１００ｍＬであるのが更に好ましく、２００〜４００ｍｇ／１００ｍＬであるのが特に好ましく、２５０〜３００ｍｇ／１００ｍＬであるのが最も好ましい。茶ポリフェノール量が下限を下回ると、望ましい量の茶ポリフェノールを摂取することが難しく、また上限を超えると茶の苦味が際立つため飲用に適さない。 The amount of tea polyphenols in instant powder tea beverages dissolved in the above normal drinking concentration is the official determination method, the iron tartrate reagent method (edited by the Japan Food Analysis Center, “5th edition: Japanese Food Standards Component Analysis Manual”, Central Law, 2001. In the present invention, the detection concentration is preferably 50 to 1000 mg / 100 mL, more preferably 100 to 800 mg / 100 mL, and 150 to 500 mg / 100 mL is more preferable, 200 to 400 mg / 100 mL is particularly preferable, and 250 to 300 mg / 100 mL is most preferable. If the amount of tea polyphenol is below the lower limit, it is difficult to ingest a desired amount of tea polyphenol, and if the amount exceeds the upper limit, the bitterness of tea stands out and is not suitable for drinking.
本発明のインスタント粉末茶の包装形態は、特に制限はなく、紙、プラスチック、アルミなどからなる袋、瓶、缶、プラスチックボトル等の容器に大容量が詰められ、スプーンで計量するタイプの形態を用いても良いが、分包タイプのものが一杯分を簡便に調整できる上で好ましい。包装品の材質は酸素・湿度透過性の低いものの方がインスタント粉末茶の品質を維持する上で好ましく、窒素ガスを充填するとより好ましい。アルミ袋などの大容量に詰められたインスタント粉末茶をカップ式自動販売機やディスペンサー等で使用することも可能である。 The instant powder tea packaging form of the present invention is not particularly limited, and is a type in which a large capacity is packed in a bag, bottle, can, plastic bottle, or the like made of paper, plastic, aluminum, etc., and is measured with a spoon. Although it may be used, a wrapping type is preferable because it can be easily adjusted for one serving. A material having low oxygen / humidity permeability is preferable for maintaining the quality of instant powdered tea, and more preferable when filling with nitrogen gas. It is also possible to use instant powdered tea packed in a large capacity such as an aluminum bag in a cup-type vending machine or dispenser.
本発明のインスタント粉末茶は、水、湯、牛乳、茶類、果汁入りエキスおよび水溶性エキスなどの水性媒体に溶かして飲むほか、クッキー、クラッカー、ビスケット、ドーナツ、ガム、チョコレート、キャンディー、ラムネ、グミ、キャラメル、饅頭、大福、羊羹、せんべい、ゼリー、プリン、アイス、ソフトクリーム、ケーキ、ヨーグルト等の菓子・デザート類の他、パン、シリアル、ショートブレッド、ジャム、スプレッドクリーム、チョコレートコーティング剤等の飲食品に配合できる。 The instant powdered tea of the present invention is drinkable by dissolving it in an aqueous medium such as water, hot water, milk, teas, fruit juice extract and water-soluble extract, as well as cookies, crackers, biscuits, donuts, gum, chocolate, candy, ramune, In addition to sweets and desserts such as gummy, caramel, bun, daifuku, yokan, rice cracker, jelly, pudding, ice cream, soft cream, cake, yogurt, bread, cereal, short bread, jam, spread cream, chocolate coating agent Can be added to food and drink.
また、錠剤、顆粒等のサプリメント、老人用流動食、病人用流動食、離乳食、嚥下補助食品等の流動食、各種栄養剤にも配合できる。これら食品中のインスタント粉末茶の含有量は食品の種類によっても異なるが、一般に０．５〜１００重量％、特に５〜８０重量％が好ましい。 It can also be added to supplements such as tablets and granules, liquid foods for the elderly, liquid foods for the sick, weaning foods, swallowing supplements, and other nutrients. The content of instant powdered tea in these foods varies depending on the type of food, but is generally 0.5 to 100% by weight, particularly 5 to 80% by weight.
以下、実施例を挙げて本発明をさらに具体的に説明する。
インスタント粉末茶／飲料中の各成分含量は適宜溶解・希釈した後に０．４５μｍのメンブレンフィルター（ＤＩＳＭＩＣ−１３ＨＰ；ＡＤＶＡＮＴＥＣ）でろ過し、それぞれ以下の方法で行った。
Hereinafter, the present invention will be described more specifically with reference to examples.
The content of each component in the instant powder tea / beverage was appropriately dissolved and diluted, then filtered through a 0.45 μm membrane filter (DISMIC-13HP; ADVANTEC), and each was performed by the following method.
（（Ａ）茶ポリフェノール含有量の測定法）
茶ポリフェノール含有量は、日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２に記載の茶ポリフェノール公定法である酒石酸鉄試薬法に従って求めた。
((A) Tea polyphenol content measurement method)
The content of tea polyphenols is determined by the Japan Food Analysis Center, “Explanation of the 5th Japan Food Standards Component Analysis Manual”, Central Law, July 2001, p. It was determined according to the iron tartrate reagent method, which is the official method of tea polyphenol described in 252.
（（Ｂ）カテキン類含有量の測定法）
カテキン類含有量は以下の条件でＨＰＬＣ法を用いて行い、（±）−カテキン、（−）−エピカテキン、（−）−エピガロカテキン、（±）−ガロカテキン、（−）−エピカテキンガレート、（−）−カテキンガレート、（−）−エピガロカテキンガレート、（−）−ガロカテキンガレートの合計をカテキン類含有量、（−）−エピカテキン、（−）−エピガロカテキン、（−）−エピカテキンガレート、（−）−エピガロカテキンガレートの合計をエピ体カテキン類含有量とした。
((B) Measuring method of catechin content)
The content of catechins is determined using the HPLC method under the following conditions: (±) -catechin, (−)-epicatechin, (−)-epigallocatechin, (±) -gallocatechin, (−)-epicatechin gallate , (−)-Catechin gallate, (−)-epigallocatechin gallate, (−)-gallocatechin gallate is the total catechin content, (−)-epicatechin, (−)-epigallocatechin, (−) The total of -epicatechin gallate and (-)-epigallocatechin gallate was defined as the epi-catechin content.
装置 ：アライアンスＨＰＬＣ／ＰＤＡシステム（日本ウォーターズ株式会社）
カラム：Ｍｉｇｈｔｙｓｉｌ ＲＰ−１８ ＧＰ（５μｍ）、４．６ｍｍφ×１５０ｍｍ（関東化学株式会社）
移動相：Ａ液 アセトニトリル：０．０５％リン酸水＝２５：１０００
Ｂ液 アセトニトリル：０．０５％リン酸水：メタノール＝１０：４００：２００ （体積比）
グラジエント：注入３分後から２５分後にＡ液１００％からＢ液１００％に達するリニアグラジエント
流速：１ｍＬ／ｍｉｎ
検出：ＵＶ２３０ｎｍ
カラム温度：４０℃
Apparatus: Alliance HPLC / PDA system (Nippon Waters Corporation)
Column: Mightysil RP-18 GP (5 μm), 4.6 mmφ × 150 mm (Kanto Chemical Co., Inc.)
Mobile phase: Liquid A Acetonitrile: 0.05% phosphoric acid water = 25: 1000
B liquid Acetonitrile: 0.05% phosphoric acid water: methanol = 10: 400: 200 (volume ratio)
Gradient: Linear gradient flow rate from 1% of solution A to 100% of solution B 25 minutes after injection 3 minutes after injection: 1 mL / min
Detection: UV230nm
Column temperature: 40 ° C
（（Ｃ）ストリクチニン含有量の測定法）
ストリクチニン含有量は検出波長をＵＶ２６７ｎｍとする以外はカテキン類の分析方法と同条件で行った。
((C) Measuring method of strictinin content)
The strictinin content was determined under the same conditions as the catechin analysis method except that the detection wavelength was UV267 nm.
＜試験例１＞
［ストリクチニン含有茶抽出物の作製］
６０℃のイオン交換水１００００ｍＬにアスコルビン酸を５００ｐｐｍとなるように添加し、中国産の茶葉（Ｓ）１０００ｇを加えて攪拌を行いながら抽出する。５分後に１００メッシュのステンレスフィルターで茶葉を分離し、続いて生産濾紙（ＡＤＶＡＮＴＥＣ、Ｎｏ．２８）による吸引濾過を行って沈殿物や浮遊物を取り除き、茶抽出液を得た。これを茶固形分濃度が２５重量％となるまでエバポレーターで濃縮した後、凍結乾燥させて茶抽出物Ｓ（（Ａ）茶ポリフェノール：２８．６重量％、（Ｃ）ストリクチニン：１．５重量％、エピ体カテキン類比率：８８．７重量％）２２０ｇを得た。
<Test Example 1>
[Preparation of strictinin-containing tea extract]
Ascorbic acid is added to 10000 mL of ion-exchanged water at 60 ° C. so as to be 500 ppm, and 1000 g of Chinese tea leaves (S) are added and extracted while stirring. After 5 minutes, the tea leaves were separated with a 100-mesh stainless steel filter, followed by suction filtration with a production filter paper (ADVANTEC, No. 28) to remove precipitates and suspended matters, thereby obtaining a tea extract. This was concentrated with an evaporator until the solid content of the tea reached 25% by weight, and then freeze-dried to obtain a tea extract S ((A) tea polyphenol: 28.6% by weight, (C) strictinin: 1.5% by weight. , Epi-catechins ratio: 88.7% by weight) 220 g was obtained.
［インスタント粉末茶の製造（１）］
６０℃に加温したイオン交換水１０００ｍＬにアスコルビン酸Ｎａを２．５ｇ溶解し、日本産の緑茶葉（Ｎ）４８ｇを加えて、攪拌を行いながら２０分間抽出した。１００メッシュのステンレスフィルターで茶葉を分離し、続いてネル濾過により抽出液中の沈殿物や浮遊物を取り除き、茶抽出液を８００ｇ得た。半量の茶抽出液４００ｇを２０℃まで冷却後、液量が約半分になるまで逆浸透膜にて濃縮し、先述の茶抽出物Ｓを２５ｇ、およびβ−サイクロデキストリン（セルデックスＢ−１００、日本食品加工製）を２５ｇ加えて調合を行い、凍結乾燥機で乾燥させて実施例１のインスタント粉末茶５４．３ｇを得た。
比較として、残った茶抽出液４００ｇに茶抽出物Ｓを２５ｇ、およびβ−サイクロデキストリン（セルデックスＢ−１００、日本食品加工製）を２５ｇ加えて茶ポリフェノール濃度が３００ｍｇ／１００ｍＬとなるように希釈・調合を行い、２００ｍＬ容缶に８０℃でホットパック充填し、オートクレーブにて１２１℃１０分の殺菌を行って比較例１の容器詰茶飲料を調製した。
[Production of instant powdered tea (1)]
2.5 g of sodium ascorbate was dissolved in 1000 mL of ion-exchanged water heated to 60 ° C., 48 g of Japanese green tea leaf (N) was added, and the mixture was extracted for 20 minutes while stirring. Tea leaves were separated with a 100-mesh stainless steel filter, and then precipitates and suspended matters in the extract were removed by flannel filtration to obtain 800 g of tea extract. After cooling 400 g of the half amount of tea extract to 20 ° C., it was concentrated with a reverse osmosis membrane until the amount of the liquid was reduced to about half, 25 g of the tea extract S described above, and β-cyclodextrin (Seldex B-100, 25 g of Nippon Food Processing Co., Ltd. was added to prepare and dried with a freeze dryer to obtain 54.3 g of instant powdered tea of Example 1.
For comparison, 25 g of tea extract S and 25 g of β-cyclodextrin (Seldex B-100, manufactured by Nippon Food Processing) are added to 400 g of the remaining tea extract to dilute the tea polyphenol concentration to 300 mg / 100 mL. -Preparation was carried out, and a 200 mL can was hot-packed at 80 ° C. and sterilized at 121 ° C. for 10 minutes in an autoclave to prepare a packaged tea beverage of Comparative Example 1.
［評価試験］
実施例１のインスタント粉末茶を１．８ｇ／１００ｍＬの割合で８０℃に加温したイオン交換水に溶解してインスタント粉末茶飲料を調製した。このインスタント粉末茶飲料、および比較例１の容器詰茶飲料に関して、パネリスト５名の官能により、香味・滋味および口当たりの評価を行った。評価は（◎：非常に良い、○：良い、△：やや良い、×：良くない）の四段階で行い、それぞれの結果から総合評価を求めた。また、各飲料は適宜希釈した後、０．４５μｍのディスクフィルター（ＡＤＶＡＮＴＥＣ）に通液させ、上記に示す方法で（Ａ）茶ポリフェノール、（Ｂ）カテキン類含量、（Ｃ）ストリクチニン、及び参考値として茶ポリフェノール中に多く含有されている没食子酸、テオガリン、およびカフェイン（方法：いずれもＨＰＬＣ法、装置：ｗａｔｅｒｓ）、金属（成分：Ｍｇ，Ａｌ，Ｐ，Ｓ，Ｋ，Ｃａ，Ｍｎ，Ｆｅ，Ｎｉ，Ｃｕ，Ｚｎ、方法：ＩＣＰ−ＡＥＳ法、装置：リガク）、アミノ酸含量（成分：Ａｓｐ，Ｇｌｕ，Ａｓｎ，Ｓｅｒ，Ｇｌｎ，Ａｒｇ，Ｇｌｙ，Ａｌａ，テアニン、ギャバ、方法：ＯＰＡプレカラム誘導体化ＨＰＬＣ法、装置：ｗａｔｅｒｓ）を測定した。結果を以下の表１に示す。
[Evaluation test]
The instant powder tea of Example 1 was dissolved in ion exchange water heated to 80 ° C. at a rate of 1.8 g / 100 mL to prepare an instant powder tea beverage. With respect to this instant powder tea beverage and the container-packed tea beverage of Comparative Example 1, the taste, taste and mouthfeel were evaluated by the sensuality of five panelists. The evaluation was performed in four stages (◎: very good, ○: good, Δ: slightly good, ×: not good), and a comprehensive evaluation was obtained from each result. In addition, after each beverage is appropriately diluted, it is passed through a 0.45 μm disk filter (ADVANTEC) and (A) tea polyphenol, (B) catechin content, (C) strictinin, and a reference value by the method described above. Gallic acid, theogarin, and caffeine (method: all HPLC method, equipment: waters), metal (components: Mg, Al, P, S, K, Ca, Mn, Fe) , Ni, Cu, Zn, method: ICP-AES method, apparatus: Rigaku), amino acid content (component: Asp, Glu, Asn, Ser, Gln, Arg, Gly, Ala, theanine, GABA, method: OPA precolumn derivatization HPLC method, apparatus: waters) was measured. The results are shown in Table 1 below.
実施例１のインスタント粉末茶を溶解した粉末茶飲料では、急須を用いて淹れた本来の茶飲料の味を良く再現していたが、比較例１の容器詰め茶飲料では香味や滋味に劣る異質なものと感じられた。また容器詰め茶飲料では製造直後から二次オリの発生が見られ、外観的にも好ましくないものとなっていた。 In the powdered tea beverage in which the instant powdered tea of Example 1 was dissolved, the taste of the original tea beverage brewed using a teapot was well reproduced, but in the containerized tea beverage of Comparative Example 1, the flavor and nourishment were inferior. I felt it was different. In addition, in the case of a container-packed tea beverage, the occurrence of secondary orientation was observed immediately after production, which was unfavorable in terms of appearance.
＜試験例２＞
［インスタント粉末茶の製造（２）］
中国産の緑茶葉（Ｘ、Ｙ）および日本産の緑茶葉（Ｚ）を、下記表２に基づいた処方、及び抽出条件にてアスコルビン酸およびショ糖脂肪酸エステル（シュガーエステルＰ−１６７０、三菱化学フーズ製）を含むイオン交換水に投入し、攪拌しながら抽出を行い、１００メッシュのステンレスフィルターで茶葉を分離した。続いてネル濾過により抽出液中の沈殿物や浮遊物を取り除き、茶抽出液を得た。この茶抽出液を２０℃まで冷却後、逆浸透膜を用いて茶固形分濃度が約１５重量％となるまで濃縮し、デキストリン（ＮＳＤ７００、ニッシ製）およびβ−サイクロデキストリン（セルデックスＢ−１００、日本食品加工製）を加えて８０℃２０秒（湯浴）の条件で殺菌後、凍結乾燥機で乾燥させ、実施例２〜７のインスタント粉末茶を得た。また、比較として中国産緑茶葉（Ｘ）を用い、殺菌条件を１２１℃１０分（オートクレーブ）に変化させた以外は上記実施例２〜７と同様の方法により、比較例２のインスタント粉末茶を得た。
<Test Example 2>
[Production of instant powdered tea (2)]
Ascorbic acid and sucrose fatty acid ester (sugar ester P-1670, sugar ester P-1670, Mitsubishi Chemical Co., Ltd.) according to the formulation and extraction conditions based on Table 2 below. And extracted with stirring, and the tea leaves were separated with a 100 mesh stainless steel filter. Subsequently, precipitates and suspended matters in the extract were removed by flannel filtration to obtain a tea extract. After cooling this tea extract to 20 ° C., it was concentrated using a reverse osmosis membrane until the tea solid content concentration was about 15% by weight, and dextrin (NSD700, manufactured by Nissi) and β-cyclodextrin (Seldex B-100). , Manufactured by Nippon Food Processing Co., Ltd. and sterilized at 80 ° C. for 20 seconds (hot water bath), and then dried with a freeze dryer to obtain instant powdered teas of Examples 2 to 7. For comparison, the instant powder tea of Comparative Example 2 was prepared in the same manner as in Examples 2-7, except that Chinese green tea leaves (X) were used and the sterilization conditions were changed to 121 ° C. for 10 minutes (autoclave). Obtained.
［評価試験］
各粉末茶は前記した方法にて（Ａ）茶ポリフェノール、（Ｂ）カテキン類、（Ｃ）ストリクチニン含量を測定した。
また各粉末茶１０ｇを８０℃に加温したイオン交換水１０００ｍＬに溶解し、パネリスト５名の官能により、香味・滋味および口当たりの評価を行った。評価は（◎：非常に良い、○：良い、△：やや良い、×：良くない）の四段階で行い、それぞれの結果から総合評価を求めた。結果を以下の表２に示す。
[Evaluation test]
Each powdered tea was measured for the content of (A) tea polyphenol, (B) catechins, and (C) strictinin by the method described above.
Further, 10 g of each powdered tea was dissolved in 1000 mL of ion-exchanged water heated to 80 ° C., and the taste, taste and taste were evaluated by the sensuality of five panelists. The evaluation was performed in four stages (◎: very good, ○: good, Δ: slightly good, ×: not good), and a comprehensive evaluation was obtained from each result. The results are shown in Table 2 below.
表２に示したように、同じ茶葉を用いてもその抽出条件を変化させてエピ体カテキン類比率、および（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕を好ましい範囲に調整することで、香味・滋味および口当たりの高い評価が得られた。 As shown in Table 2, even when the same tea leaves were used, the extraction conditions were changed to change the ratio of epi-catechins, and (A) the content weight ratio of (C) strictinin to (tea) polyphenol [(C) / (A) ] Was adjusted to a preferred range, and a high evaluation of flavor, nourishment and mouthfeel was obtained.
また、日本産緑茶葉（Ｚ）を用いて作製された実施例６のインスタント粉末茶は（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が０．００６と低いため、滋味に劣っていたが、中国産緑茶葉（Ｘ）とブレンドして同条件で抽出を行う事で、実施例７に示すように（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が０．０１５と高くなり、官能評価も好ましい方向に変化した。比較例２に示すように、強すぎる殺菌条件におかれたインスタント粉末茶では、エピ体カテキン類比率、および（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が好ましい範囲からはずれ、香味・滋味における評価も好ましくないものとなっていた。 In addition, the instant powdered tea of Example 6 prepared using Japanese green tea leaves (Z) has a (C) strictinin content weight ratio [(C) / (A)] of 0.006 to (A) tea polyphenol. However, it was inferior in taste, but by blending with Chinese green tea leaves (X) and extracting under the same conditions, as shown in Example 7, (C) content of (C) strictinin relative to tea polyphenols The weight ratio [(C) / (A)] was as high as 0.015, and the sensory evaluation also changed in a preferable direction. As shown in Comparative Example 2, in the instant powdered tea subjected to too strong sterilization conditions, the ratio of epi-catechins and (A) the content weight ratio of (C) strictinin to (A) tea polyphenol [(C) / (A) ] Deviated from the preferable range, and the evaluation in flavor and taste was not preferable.
＜試験例３＞
［インスタント粉末茶の製造（３）］
日本産緑茶葉（Ｚ）２００ｇをアスコルビン酸ナトリウム２ｇ、およびショ糖脂肪酸エステル（シュガーエステルＰ−１６７０、三菱化学フーズ製）２ｇを含む６０℃のイオン交換水４０００ｍＬに投入し、攪拌しながら２０分間抽出を行い、１００メッシュのステンレスフィルターで茶葉を分離した。続いてネル濾過により抽出液中の沈殿物や浮遊物を取り除き、２０℃まで冷却して茶葉Ｚ抽出液３５００ｍＬを得た。この茶葉Ｚ抽出液５００ｇにそれぞれアスコルビン酸、デキストリン（ＮＳＤ７００、ニッシ製）およびβ−サイクロデキストリン（セルデックスＢ−１００、日本食品加工製）、試験例１で作製した茶抽出物Ｓ、および市販の茶抽出物ポリフェノンＫＮ（（Ａ）茶ポリフェノール：３９．６重量％、（Ｃ）ストリクチニン：０．２６重量％、エピ体カテキン類比率：８８．７重量％、三井農林製）、ポリフェノン７０Ｓ（（Ａ）茶ポリフェノール：８６．０重量％、（Ｃ）ストリクチニン：０．２６重量％、エピ体カテキン類比率：８３．０重量％、三井農林製）を下記表３に従った処方にて混合溶解し、８０℃２０秒（湯浴）の条件で殺菌後、凍結乾燥機にかけて、実施例８〜１２のインスタント粉末茶を得た。
<Test Example 3>
[Production of instant powdered tea (3)]
200 g of Japanese green tea leaves (Z) is added to 4000 mL of ion-exchanged water at 60 ° C. containing 2 g of sodium ascorbate and 2 g of sucrose fatty acid ester (sugar ester P-1670, manufactured by Mitsubishi Chemical Foods) for 20 minutes while stirring. Extraction was performed, and tea leaves were separated with a 100 mesh stainless steel filter. Subsequently, precipitates and suspended matters in the extract were removed by flannel filtration and cooled to 20 ° C. to obtain 3500 mL of tea leaf Z extract. Ascorbic acid, dextrin (NSD700, manufactured by Nissi) and β-cyclodextrin (Seldex B-100, manufactured by Nihon Shokuhin Co., Ltd.), tea extract S prepared in Test Example 1, and commercially available Tea extract polyphenone KN ((A) tea polyphenol: 39.6 wt%, (C) strictinin: 0.26 wt%, epi-catechins ratio: 88.7 wt%, manufactured by Mitsui Norin), polyphenone 70S (( A) tea polyphenol: 86.0% by weight, (C) strictinin: 0.26% by weight, epi-catechins ratio: 83.0% by weight, manufactured by Mitsui Norin Co., Ltd.) Then, after sterilization under the condition of 80 ° C. for 20 seconds (hot water bath), it was subjected to a freeze dryer to obtain instant powder teas of Examples 8 to 12.
［粉末茶の成分および評価］
各粉末茶は前記した方法にて（Ａ）茶ポリフェノール、（Ｂ）カテキン類、（Ｃ）ストリクチニン含量を測定した。
また各粉末茶１０ｇを８０℃に加温したイオン交換水１０００ｍＬに溶解し、パネリスト５名の官能により、香味・滋味および口当たりの評価を行った。評価は（◎：非常に良い、○：良い、△：やや良い、×：良くない）の四段階で行い、それぞれの結果から総合評価を求めた。結果を以下の表３に示す。
[Components and evaluation of powdered tea]
Each powdered tea was measured for the content of (A) tea polyphenol, (B) catechins, and (C) strictinin by the method described above.
Further, 10 g of each powdered tea was dissolved in 1000 mL of ion-exchanged water heated to 80 ° C., and the taste, taste and taste were evaluated by the sensuality of five panelists. The evaluation was performed in four stages (◎: very good, ○: good, Δ: slightly good, ×: not good), and a comprehensive evaluation was obtained from each result. The results are shown in Table 3 below.
表３に示したように、エピ体カテキン類比率がほぼ同じインスタント粉末茶においても、処方を変化させてインスタント粉末茶中の（Ａ）茶ポリフェノール濃度、および（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕を好ましい範囲に調整することで、香味・滋味および口当たりの高い評価が得られた。特に、ポリフェノンＫＮを用いて作製された実施例８のインスタント粉末茶は（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が０．００７と少なく、滋味に劣っていたが、（Ｃ）ストリクチニンを多く含有する茶抽出物Ｓと混合して処方を調整する事で、実施例１０に示すように評価は好ましい方向に変化した。 As shown in Table 3, even in instant powdered teas having substantially the same epi-catechins ratio, (A) tea polyphenol concentration in the instant powdered tea and (C) strictinin to (A) tea polyphenols were changed. By adjusting the content ratio [(C) / (A)] to a preferable range, a high evaluation of flavor, taste and mouthfeel was obtained. In particular, the instant powdered tea of Example 8 produced using polyphenone KN has a low (C) strictinin content weight ratio ((C) / (A)) of 0.007 to (A) tea polyphenol, Although it was inferior, as shown in Example 10, evaluation changed to the preferable direction by mixing with the tea extract S containing much (C) strictinin, and adjusting a prescription.
また実施例１１、１２に示すように、（Ａ）茶ポリフェノールを高濃度に含むポリフェノン７０Ｓを原料として用いたインスタント粉末茶では、インスタント粉末茶中の（Ａ）茶ポリフェノール濃度、および（Ａ）茶ポリフェノールに対する（Ｃ）ストリクチニンの含有重量比〔（Ｃ）／（Ａ）〕が好ましい範囲からはずれ、滋味・香味における官能の評価もあまり高くないものとなっていた。 Further, as shown in Examples 11 and 12, in (A) instant powdered tea using polyphenone 70S containing tea polyphenols at a high concentration as a raw material, (A) tea polyphenol concentration in instant powdered tea and (A) tea The content ratio [(C) / (A)] of (C) strictinin to polyphenol deviated from the preferred range, and the sensory evaluation of the taste and flavor was not so high.
＜試験例４＞
［粉末茶飲料の評価］
試験例２にて調製した実施例２の粉末茶において、８０℃に加温したイオン交換水１０００ｍＬあたりの溶解量を、下記表４のように変化させて調合した実施例１３〜１９の粉末茶飲料に関してパネリスト５名の官能により、香味・滋味および口当たりの評価を行った。評価は（◎：非常に良い、○：良い、△：やや良い、×：良くない）の四段階で行い、それぞれの結果から総合評価を求めた。インスタント粉末茶飲料中の可溶性固形分重量はデジタル屈折計 （型番：ＲＸ−５０００α （株）アタゴ）にて測定した。さらに、茶飲料を０．４５μｍのメンブレンフィルターに通液後、（Ａ）茶ポリフェノール、（Ｂ）カテキン類、（Ｃ）ストリクチニン含量を上記方法にて測定した。結果を表４に示す。
<Test Example 4>
[Evaluation of powdered tea beverage]
In the powder tea of Example 2 prepared in Test Example 2, the powder tea of Examples 13 to 19 prepared by changing the dissolution amount per 1000 mL of ion-exchanged water heated to 80 ° C. as shown in Table 4 below. The flavor, nourishment and taste were evaluated by the sensuality of five panelists. The evaluation was performed in four stages (◎: very good, ○: good, Δ: slightly good, ×: not good), and a comprehensive evaluation was obtained from each result. The soluble solid content weight in the instant powder tea beverage was measured with a digital refractometer (model number: RX-5000α, Atago Co., Ltd.). Furthermore, the tea beverage was passed through a 0.45 μm membrane filter, and (A) tea polyphenol, (B) catechins, and (C) strictinin content were measured by the above method. The results are shown in Table 4.
表４に示したように、粉末茶の溶解量によって、粉末茶飲料の嗜好性も変化した。特に実施例１３に示すように、粉末茶の溶解量が０．２ｇ／１００ｍＬを下回ると味が薄くて好ましくなく、実施例１９に示すように粉末茶の溶解量を８．０ｇ／１００ｍＬとした場合は、味が濃すぎて苦渋味が強く、それぞれあまり高い評価は得られなかった。しかしながら、粉末茶を０．８ｇ〜４．０ｇ／１００ｍＬの割合で溶解し、粉末茶飲料中の（Ａ）茶ポリフェノール濃度を１４９．０ｍｇ〜７４５．２ｍｇ／１００ｍＬの間に調整したもの（実施例１４〜１８）は取り扱いも容易であり、香味・滋味および口当たりにもすぐれていた。 As shown in Table 4, the palatability of the powdered tea beverage also changed depending on the amount of powdered tea dissolved. In particular, as shown in Example 13, when the dissolved amount of powdered tea is less than 0.2 g / 100 mL, the taste is light and undesirable, and as shown in Example 19, the dissolved amount of powdered tea was set to 8.0 g / 100 mL. In the case, the taste was too strong and the bitter and astringent taste was strong. However, powdered tea was dissolved at a rate of 0.8 g to 4.0 g / 100 mL, and (A) tea polyphenol concentration in the powdered tea beverage was adjusted to between 149.0 mg and 745.2 mg / 100 mL (Examples) 14-18) was also easy to handle and excellent in flavor, taste and mouthfeel.
本発明によれば、茶ポリフェノールを高濃度に含有しているにも関わらず、茶本来の香味・滋味および口当たりに優れたインスタント粉末茶およびインスタント粉末茶飲料が得られる点において産業上の利用可能性を有する。 INDUSTRIAL APPLICABILITY According to the present invention, the instant powder tea and instant powder tea beverage excellent in tea original flavor and taste and taste can be obtained in spite of containing a high concentration of tea polyphenol. Have sex.
Claims (4)
（Ｂ）カテキン類、
（Ｃ）ストリクチニン
を含有し、カテキン類のうち７０重量％以上がエピ体カテキン類であるインスタント粉末茶。 (A) tea polyphenol,
(B) catechins,
(C) Instant powdered tea containing strictinin and 70% by weight or more of catechins is epimeric catechins.
Instant powder tea beverage obtained by dissolving 0.2 to 10 g of instant powder tea according to claims 1 to 3 with respect to 100 mL of water and having a tea polyphenol detection concentration of 50 to 1000 mg / 100 mL in the iron tartrate reagent method. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007157697A JP4999084B2 (en) | 2007-06-14 | 2007-06-14 | Instant powder tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007157697A JP4999084B2 (en) | 2007-06-14 | 2007-06-14 | Instant powder tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2008306980A true JP2008306980A (en) | 2008-12-25 |
| JP4999084B2 JP4999084B2 (en) | 2012-08-15 |
Family
ID=40235161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007157697A Expired - Fee Related JP4999084B2 (en) | 2007-06-14 | 2007-06-14 | Instant powder tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4999084B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011234652A (en) * | 2010-05-07 | 2011-11-24 | Choko Co Ltd | Method of producing powder sweetener containing momordica grosvenori extract powder and reduced hard digestive dextrin, and momordica grosvenori extract powder |
| JP2012019708A (en) * | 2010-07-12 | 2012-02-02 | Suntory Holdings Ltd | Process for producing semi-fermented tea beverage |
| JP2014140351A (en) * | 2012-12-27 | 2014-08-07 | Mitsui Norin Co Ltd | Method of manufacturing low-caffeine tea extract, and low-caffeine tea extract |
| JP5679615B1 (en) * | 2014-08-14 | 2015-03-04 | 株式会社 伊藤園 | Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage |
| JP2016119882A (en) * | 2014-12-25 | 2016-07-07 | 花王株式会社 | Method for producing green tea extract |
| CN109984236A (en) * | 2019-04-30 | 2019-07-09 | 福建安溪铁观音集团股份有限公司 | A kind of production technology of instant tea powder and spray dryer discharger applied to the technique |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001302529A (en) * | 2000-04-21 | 2001-10-31 | Ito En Ltd | Bile acid formation promoter, and food and drink |
| JP2003333989A (en) * | 2002-05-17 | 2003-11-25 | Kao Corp | Tea drink packed in container |
| JP2004105078A (en) * | 2002-09-18 | 2004-04-08 | Bio Oriented Technol Res Advancement Inst | Functional food and beverage containing antiallergic component |
| JP2004129669A (en) * | 2003-10-31 | 2004-04-30 | Kao Corp | Bottled tea-based drink |
| JP2004159505A (en) * | 2002-11-08 | 2004-06-10 | Kao Corp | Instant powdered drink product |
| JP2004313189A (en) * | 2003-03-31 | 2004-11-11 | Ito En Ltd | Catechin containing food or drink and method for producing the same |
| JP2006325469A (en) * | 2005-05-25 | 2006-12-07 | Mitsui Norin Co Ltd | Tea extract |
| JP2008518590A (en) * | 2004-11-03 | 2008-06-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Ingestible composition comprising an antioxidant |
-
2007
- 2007-06-14 JP JP2007157697A patent/JP4999084B2/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001302529A (en) * | 2000-04-21 | 2001-10-31 | Ito En Ltd | Bile acid formation promoter, and food and drink |
| JP2003333989A (en) * | 2002-05-17 | 2003-11-25 | Kao Corp | Tea drink packed in container |
| JP2004105078A (en) * | 2002-09-18 | 2004-04-08 | Bio Oriented Technol Res Advancement Inst | Functional food and beverage containing antiallergic component |
| JP2004159505A (en) * | 2002-11-08 | 2004-06-10 | Kao Corp | Instant powdered drink product |
| JP2004313189A (en) * | 2003-03-31 | 2004-11-11 | Ito En Ltd | Catechin containing food or drink and method for producing the same |
| JP2004129669A (en) * | 2003-10-31 | 2004-04-30 | Kao Corp | Bottled tea-based drink |
| JP2008518590A (en) * | 2004-11-03 | 2008-06-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Ingestible composition comprising an antioxidant |
| JP2006325469A (en) * | 2005-05-25 | 2006-12-07 | Mitsui Norin Co Ltd | Tea extract |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011234652A (en) * | 2010-05-07 | 2011-11-24 | Choko Co Ltd | Method of producing powder sweetener containing momordica grosvenori extract powder and reduced hard digestive dextrin, and momordica grosvenori extract powder |
| JP2012019708A (en) * | 2010-07-12 | 2012-02-02 | Suntory Holdings Ltd | Process for producing semi-fermented tea beverage |
| JP2014140351A (en) * | 2012-12-27 | 2014-08-07 | Mitsui Norin Co Ltd | Method of manufacturing low-caffeine tea extract, and low-caffeine tea extract |
| JP5679615B1 (en) * | 2014-08-14 | 2015-03-04 | 株式会社 伊藤園 | Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage |
| JP2016041026A (en) * | 2014-08-14 | 2016-03-31 | 株式会社 伊藤園 | Packed green tea beverage and manufacturing method of the same, and method for adjusting sweet and astringent taste of packed green tea beverage |
| JP2016119882A (en) * | 2014-12-25 | 2016-07-07 | 花王株式会社 | Method for producing green tea extract |
| CN109984236A (en) * | 2019-04-30 | 2019-07-09 | 福建安溪铁观音集团股份有限公司 | A kind of production technology of instant tea powder and spray dryer discharger applied to the technique |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4999084B2 (en) | 2012-08-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4750123B2 (en) | Ingestible composition comprising an antioxidant | |
| JP5153319B2 (en) | Black tea extract | |
| JP4999084B2 (en) | Instant powder tea | |
| JP5216629B2 (en) | Container drink | |
| JP2010154806A (en) | Flavor enhancer and perfume composition | |
| JP2019010087A (en) | Polyphenol-containing beverage and manufacturing method therefor | |
| JP6029546B2 (en) | Beverage | |
| JP5812657B2 (en) | Bitter or astringent taste inhibitor for beverages or foods | |
| JP6768338B2 (en) | Green tea beverage with improved flavor | |
| JP2017127332A (en) | Dietary fiber-containing grain tea beverage production process and property deterioration suppression method | |
| JP2018157792A (en) | Tea beverage | |
| CN113747797B (en) | Tea beverage or solid food | |
| CN113573591B (en) | Beverage composition | |
| JP7454931B2 (en) | solid oral composition | |
| JP2017184719A (en) | High-concentration inulin-containing tea beverage | |
| JP2006187253A (en) | Tencha beverage | |
| WO2012086709A1 (en) | Method for suppressing bitterness | |
| JP6420009B1 (en) | Beverages containing tiliroside and arginine | |
| KR20040085607A (en) | A green tea coffee consisting of green tea extract and coffee extract | |
| JP7521659B1 (en) | Unpleasant odor reducer | |
| CN113573590B (en) | Tea beverage packaged in container | |
| WO2018117002A1 (en) | Food and beverages containing epigallocatechin gallate and cyclo(prolyl-threonine) | |
| JP7320992B2 (en) | beverage composition | |
| JP6864971B2 (en) | Tea oral composition | |
| JP2011004606A (en) | Method for producing packed drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100408 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110322 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110426 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110606 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20111129 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120229 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20120330 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120509 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120511 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4999084 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150525 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150525 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |