JP2015208286A - Roasted tea extract - Google Patents
Roasted tea extract Download PDFInfo
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- JP2015208286A JP2015208286A JP2014092572A JP2014092572A JP2015208286A JP 2015208286 A JP2015208286 A JP 2015208286A JP 2014092572 A JP2014092572 A JP 2014092572A JP 2014092572 A JP2014092572 A JP 2014092572A JP 2015208286 A JP2015208286 A JP 2015208286A
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- tea
- roasted
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- pyrazine
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- GRFNBEZIAWKNCO-UHFFFAOYSA-N 3-pyridinol Chemical compound OC1=CC=CN=C1 GRFNBEZIAWKNCO-UHFFFAOYSA-N 0.000 claims abstract description 14
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 claims abstract description 14
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 claims abstract description 12
- WHMWOHBXYIZFPF-UHFFFAOYSA-N 2-ethyl-3,(5 or 6)-dimethylpyrazine Chemical compound CCC1=NC(C)=CN=C1C WHMWOHBXYIZFPF-UHFFFAOYSA-N 0.000 claims abstract description 10
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、飲食品に自然な焙煎香を賦与することができる焙煎茶エキスに関する。 The present invention relates to a roasted tea extract capable of imparting natural roasting incense to food and drink.
茶葉を高温で焙煎すると香り、苦味、酸味、甘味といった独特の香味が形成される。焙煎によって生成するピラジン類を主体とした香ばしい焙煎香は極めて嗜好性が高く、焙煎した茶葉は焙じ茶などとして多くの人々に愛飲されている。 When tea leaves are roasted at high temperatures, unique flavors such as aroma, bitterness, acidity and sweetness are formed. The aromatic roasted incense mainly composed of pyrazines produced by roasting is extremely palatable, and the roasted tea leaves are loved by many people as roasted tea.
一方、手軽に飲用できることから近年主流となっている容器詰茶飲料を製造する上でも焙煎香は重要となっている。缶やペットボトルなどに充填する容器詰茶飲料の製造では長期保存を可能とするため、加熱殺菌が行われる。しかし、加熱殺菌の熱負荷によって茶が本来有する香りが減少、変質するという問題が有り、この香りの減少や変質を補う手段の一つとして焙煎香が利用されている。焙煎香を利用した技術としては、2,3−ジエチル−5−メチルピラジン、2−メチルピラジンまたは3−エチル−2,5−ジメチルピラジンからなる茶飲料用添加剤(特許文献1)、粉末焙じ茶葉を茶抽出液に混合して得られる茶飲料(特許文献2)、焙じ茶を原料茶葉とし、原料茶葉の水蒸気蒸留により得られる留出液を100℃以下の温度で加熱処理して得られる茶エキス(特許文献3)などが挙げられる。 On the other hand, roasted incense is important in producing packaged tea beverages that have become mainstream in recent years because they can be easily consumed. In the production of container-packed tea beverages filled in cans, plastic bottles, etc., heat sterilization is performed to enable long-term storage. However, there is a problem that the aroma inherent to tea decreases and changes due to the heat load of heat sterilization, and roasted incense is used as one of means for compensating for the decrease or deterioration of the aroma. As a technique using roasted incense, an additive for tea beverage made of 2,3-diethyl-5-methylpyrazine, 2-methylpyrazine or 3-ethyl-2,5-dimethylpyrazine (Patent Document 1), powder A tea beverage obtained by mixing roasted tea leaves with a tea extract (Patent Document 2), obtained by heat-treating a distillate obtained by steam distillation of raw tea leaves at a temperature of 100 ° C. or less, using roasted tea as the raw tea leaves. Tea extract (patent document 3) etc. are mentioned.
容器詰茶飲料の製造に焙煎香を利用する方法に関しては、上記のような種々の方法が開示されている。しかしながら、これらの方法は少なくとも次のような欠点を有する。特許文献1の添加剤を用いる方法では添加する成分が茶葉由来ではないために、茶には異質で人工的な香味が感じられることがある。特許文献2の粉末焙じ茶葉を混合する方法では焙煎香を増強することはできるが、茶葉自体を加えることで不快な苦渋味や雑味、ザラツキも増すという欠点があった。また、特許文献3に記載の方法で得られた茶エキスを茶飲料に添加したところ、甘い香りが増強されるものの、飲用後に残るラストノートの焙煎香が不十分であり、不快な焦げ臭があることが判明した。 Various methods as described above have been disclosed regarding the method of using roasted incense in the manufacture of packaged tea beverages. However, these methods have at least the following drawbacks. In the method using the additive of Patent Document 1, since the added component is not derived from tea leaves, the tea may have a different and artificial flavor. The method of mixing powder roasted tea leaves of Patent Document 2 can enhance the roasted fragrance, but there is a drawback that unpleasant bitterness, miscellaneous taste and roughness are increased by adding the tea leaves themselves. Moreover, when the tea extract obtained by the method described in Patent Document 3 is added to a tea beverage, although the sweet scent is enhanced, the roast scent of the last note remaining after drinking is insufficient, and an unpleasant burning odor Turned out to be.
したがって、上記問題点を克服し、不快な焦げ臭を与えることなくトップノートからラストノートまでの発現性が良い自然な焙煎香を飲食品に賦与することができる茶エキスを提供することが望まれていた。 Therefore, it is hoped to provide a tea extract that can overcome the above problems and provide natural roasted incense with good expression from top note to last note to food and drink without giving an unpleasant burning odor. It was rare.
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、3−ピリジノールに対するピラジン類の含有重量比率とグアイアコールに対するピラジン類の含有重量比率を一定範囲に制御することで、焦げ臭を与えることなく濃厚で自然な焙煎香をトップノートからラストノートまで発現できることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have determined that the burnt odor is controlled by controlling the content weight ratio of pyrazines relative to 3-pyridinol and the content weight ratio of pyrazines relative to guaiacol within a certain range. It has been found that a rich and natural roasting incense can be expressed from the top note to the last note without giving it, and the present invention has been completed.
すなわち本発明は、次の成分(A)、(B)および(C);
(A)2−メチルピラジン、2,5−ジメチルピラジン、2,6−ジメチルピラジン、2−エチルピラジン、2,3−ジメチルピラジン、2,3,5−トリメチルピラジン、2−エチル−3,5−ジメチルピラジン、2−エチル−3,6−ジメチルピラジン、2,3,5,6−テトラメチルピラジン、2,3−ジエチル−5−メチルピラジンおよび2−アセチルピラジンから選択される少なくとも1種のピラジン類:合計5mg/L以上、
(B)3−ピリジノール:0.5mg/L以上、
(C)グアイアコール
を含有し、成分(A)と成分(B)の含有重量比率[(A)/(B)]が10以下かつ成分(A)と成分(C)の含有重量比率[(A)/(C)]が60以上である焙煎茶エキスを提供するものである。
That is, the present invention includes the following components (A), (B) and (C);
(A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 At least one selected from dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine Pyrazines: 5 mg / L or more in total,
(B) 3-pyridinol: 0.5 mg / L or more,
(C) Guaiacol is contained, and the weight ratio [(A) / (B)] of the component (A) and the component (B) is 10 or less and the weight ratio of the component (A) and the component (C) [(A ) / (C)] provides a roasted tea extract having 60 or more.
また、本発明は当該焙煎茶エキスを添加することを特徴とする飲食品への焙煎香の賦与方法を提供するものである。 The present invention also provides a method for imparting roasted incense to foods and drinks, characterized by adding the roasted tea extract.
また、本発明は当該焙煎茶エキスを0.01〜5重量%添加してなる茶飲料を提供するものである。 Moreover, this invention provides the tea drink formed by adding the said roasted tea extract 0.01 to 5weight%.
本発明によれば、不快な苦渋味、雑味、焦げ臭を増大させず、トップノートからラストノートまで発現できる自然な焙煎香を飲食品に賦与する焙煎茶エキスを提供することができる。 According to the present invention, it is possible to provide a roasted tea extract that imparts natural roasted incense that can be expressed from the top note to the last note to foods and drinks without increasing unpleasant bitterness, miscellaneous taste, and burning odor.
以下において本発明を詳細に説明する。
本発明の焙煎茶エキスの製造に用いる原料茶葉は、ツバキ目ツバキ科ツバキ属の常緑樹である「チャノキ」であるCamellia sinensisの中国種(var.sinensis)、アッサム種(var.assamica)やそれらの雑種から得られる生葉や生茎、あるいはこれらを一次原料として製造された茶葉を焙煎した焙煎茶葉である。
例えば、煎茶、玉露、覆茶、番茶、茎茶、釜炒緑茶などの不発酵茶を焙煎した焙じ茶の他、不発酵茶に花の香りを移したジャスミン茶や桂花茶などの花茶、白茶などの弱発酵茶、烏龍茶などの半発酵茶、紅茶などの発酵茶、プアール茶などの微生物発酵茶を焙煎したものを原料茶葉として使用しても良い。
The present invention is described in detail below.
The raw tea leaves used in the production of the roasted tea extract of the present invention are Camellia sinensis, a Chinese tree (var. Sinensis) that is an evergreen tree of the camellia camellia family, and assam species (var. Assamica) and their It is roasted tea leaves obtained by roasting raw leaves and stems obtained from hybrids, or tea leaves produced using these as primary raw materials.
For example, roasted tea obtained by roasting unfermented tea such as sencha, gyokuro, cape tea, bancha, stalk tea, and kettle roasted green tea, as well as flower tea such as jasmine tea and katsura tea that have had their fragrance transferred to non-fermented tea, white tea As a raw material tea leaf, roasted microbial fermented tea such as fermented tea such as weakly fermented tea such as oolong tea, fermented tea such as black tea, and puer tea may be used.
茶葉を焙煎する焙煎方式、焙煎温度、焙煎時間などに特に制限はないが、焙煎方式は直火式、熱風式、半熱風式、遠赤外線式などで回転ドラムを有している形式のものが好ましい。好ましい焙煎温度は100〜350℃であり、より好ましくは120〜250℃である。好ましい焙煎時間は1〜30分であり、より好ましくは3〜15分である。 There are no particular restrictions on the roasting method, roasting temperature, roasting time, etc. for roasting tea leaves, but the roasting method is a direct fire type, hot air type, semi-hot air type, far infrared type, etc. with a rotating drum Are preferred. A preferred roasting temperature is 100 to 350 ° C, more preferably 120 to 250 ° C. The preferred roasting time is 1 to 30 minutes, more preferably 3 to 15 minutes.
本発明の焙煎茶エキスの製造では焙煎茶葉の水蒸気蒸留を行う。水蒸気蒸留は原料中の香気成分を水蒸気によって気相に引き出し、冷却することで留出液として香気成分を回収する方法である。具体的には、気密性の高いタンクやカラムに原料を充填し、原料に水蒸気を通じる方法であり、常圧水蒸気蒸留、加圧水蒸気蒸留、減圧水蒸気蒸留などの方法を採用することができる。水蒸気は、飽和水蒸気または過熱水蒸気のいずれを用いても良い。水蒸気の温度、回収する留出液量などは原料茶葉の種類に応じて任意に設定することができる。水蒸気の温度は40〜120℃、留出液量は原料茶葉1重量部に対して0.2〜3重量部などが例示できるが、この範囲に限定されるものではない。 In the production of the roasted tea extract of the present invention, steam distillation of the roasted tea leaves is performed. Steam distillation is a method for recovering the aromatic component as a distillate by drawing the aromatic component in the raw material into the gas phase with water vapor and cooling it. Specifically, it is a method in which a raw material is filled in a highly airtight tank or column and water vapor is passed through the raw material, and methods such as atmospheric steam distillation, pressurized steam distillation, and reduced pressure steam distillation can be employed. As the water vapor, either saturated water vapor or superheated water vapor may be used. The temperature of water vapor, the amount of distillate to be recovered, etc. can be arbitrarily set according to the type of raw tea leaves. The temperature of water vapor is 40 to 120 ° C., and the amount of distillate may be 0.2 to 3 parts by weight with respect to 1 part by weight of the raw tea leaves, but is not limited to this range.
原料茶葉の水蒸気蒸留で得られる留出液と、水蒸気蒸留後の原料茶葉残渣を抽出して得られる抽出液の一部または全量を混合した混合液が本発明の焙煎茶エキスとなる。水蒸気蒸留後の原料茶葉残渣の抽出方法としては、ドリップ式抽出法、バッチ式抽出法、カラム式抽出法などの公知の方法が挙げられる。抽出の条件は原料茶葉の種類、風味などにより適宜選択され、抽出には水性媒体を用いる。ここでいう水性媒体とは水を主成分とする液体からなる媒体であり、水性媒体中には後述する食品添加物などを含有しても良い。水性媒体の量としては、水蒸気蒸留前の原料茶葉1重量部に対して1〜50重量部の水性媒体(通常、水、温水、熱水)を用いれば良いが、水性媒体の量が多いと不快な焦げ臭が強くなることがあるため、1.5〜10重量部が好ましく、2〜5重量部がより好ましい。2〜30重量部が抽出効率、製造コストおよび品質などの点で好ましい。抽出温度は特に制限されないが、40〜100℃が好ましく、50〜90℃がより好ましい。抽出時間は水性媒体の量や抽出温度にも依存するが、30秒〜6時間、好ましくは3分〜3時間、さらに好ましくは4分〜1時間が良い。抽出工程においては、茶抽出液の酸化を抑制するために、抽出時および/または抽出後の茶抽出液に酸化防止剤を添加しても良い。酸化防止剤としては、食品添加物として認められているアスコルビン酸、エリソルビン酸またはそれらの金属塩などが挙げられる。 A distillate obtained by steam distillation of the raw tea leaves and a mixed liquid obtained by mixing a part or all of the extract obtained by extracting the raw tea leaf residue after steam distillation is the roasted tea extract of the present invention. Examples of the method for extracting the raw tea leaf residue after steam distillation include known methods such as a drip extraction method, a batch extraction method, and a column extraction method. The extraction conditions are appropriately selected according to the type and flavor of the raw tea leaves, and an aqueous medium is used for the extraction. The aqueous medium here is a medium composed of a liquid containing water as a main component, and the aqueous medium may contain food additives and the like to be described later. The amount of the aqueous medium may be 1 to 50 parts by weight of an aqueous medium (usually water, hot water, hot water) with respect to 1 part by weight of the raw tea leaves before steam distillation, but the amount of the aqueous medium is large. Since an unpleasant burning odor may become strong, 1.5-10 weight part is preferable and 2-5 weight part is more preferable. 2 to 30 parts by weight is preferable in terms of extraction efficiency, manufacturing cost, quality, and the like. Although extraction temperature is not specifically limited, 40-100 degreeC is preferable and 50-90 degreeC is more preferable. Although the extraction time depends on the amount of the aqueous medium and the extraction temperature, it is 30 seconds to 6 hours, preferably 3 minutes to 3 hours, and more preferably 4 minutes to 1 hour. In the extraction step, an antioxidant may be added to the tea extract during and / or after extraction in order to suppress oxidation of the tea extract. Examples of the antioxidant include ascorbic acid, erythorbic acid or their metal salts which are recognized as food additives.
抽出工程の後には、カートリッジフィルター、ろ布、ろ過板、ろ紙、ろ過助剤を併用したフィルタープレスなどのろ過や遠心分離などにより固液分離して抽出液を得るようにすれば良い。また、抽出液の濁りや沈殿を取り除くために、抽出中や抽出後の抽出液に対し酵素処理を行っても良い。酵素処理においてはタンナーゼ、セルラーゼ、プロテアーゼなどの各種酵素に応じた条件で処理することができる。 After the extraction step, an extract may be obtained by solid-liquid separation by filtration such as a filter press using a cartridge filter, a filter cloth, a filter plate, filter paper, and a filter aid, or by centrifugal separation. Further, in order to remove turbidity and precipitation of the extract, an enzyme treatment may be performed on the extract during or after extraction. In the enzyme treatment, the treatment can be performed under conditions according to various enzymes such as tannase, cellulase, and protease.
本発明の焙煎茶エキスは成分(A)2−メチルピラジン、2,5−ジメチルピラジン、2,6−ジメチルピラジン、2−エチルピラジン、2,3−ジメチルピラジン、2,3,5−トリメチルピラジン、2−エチル−3,5−ジメチルピラジン、2−エチル−3,6−ジメチルピラジン、2,3,5,6−テトラメチルピラジン、2,3−ジエチル−5−メチルピラジンおよび2−アセチルピラジンから選択される少なくとも1種のピラジン類:合計5mg/L以上、成分(B)3−ピリジノール:0.5mg/L以上および(C)グアイアコールを含有し、成分(A)と成分(B)の含有重量比率[(A)/(B)]が10以下かつ成分(A)と成分(C)の含有重量比率[(A)/(C)]が60以上である。水蒸気蒸留により得られた留出液と水蒸気蒸留後の原料茶葉残渣を抽出して得られた抽出液の一部または全量を混合し、特定の成分組成となるように調整して本発明の焙煎茶エキスを得ることができる。 The roasted tea extract of the present invention comprises component (A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine. 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine At least one pyrazine selected from: total 5 mg / L or more, component (B) 3-pyridinol: 0.5 mg / L or more, and (C) containing guaiacol, of component (A) and component (B) The content weight ratio [(A) / (B)] is 10 or less, and the content weight ratio [(A) / (C)] of the component (A) and the component (C) is 60 or more. A part or all of the distillate obtained by steam distillation and the extract obtained by extracting the raw tea leaf residue after steam distillation are mixed and adjusted so as to have a specific component composition. Sencha extract can be obtained.
トップノートの焙煎香を賦与するために成分(A)ピラジン類の合計含有量は5mg/L以上であり、6mg/L以上が好ましく、7mg/L以上がより好ましい。ラストノートの焙煎香を賦与するために成分(B)3−ピリジノールは0.5mg/L以上であり、1mg/L以上が好ましく、2mg/L以上がより好ましい。成分(A)は留出液に多く含まれ、成分(B)は抽出液に多く含まれるため、留出液と抽出液の混合比率を調整して成分(A)と成分(B)の含有重量比率[(A)/(B)]を調整することができる。トップノートからラストノートまで発現する自然な焙煎香を賦与するために[(A)/(B)]は10以下に制御する。[(A)/(B)]が10を超えるとラストノートの焙煎香が弱くなる。[(A)/(B)]は1.1〜8がより好ましく、1.3〜6に調整するのがさらに好ましい。 The total content of component (A) pyrazines is 5 mg / L or more, preferably 6 mg / L or more, and more preferably 7 mg / L or more in order to impart the roast fragrance of the top note. Component (B) 3-pyridinol is 0.5 mg / L or more, preferably 1 mg / L or more, more preferably 2 mg / L or more in order to impart the last note roasting fragrance. Since component (A) is abundantly contained in the distillate and component (B) is abundantly contained in the extract, the mixing ratio of the distillate and extract is adjusted to contain components (A) and (B). The weight ratio [(A) / (B)] can be adjusted. [(A) / (B)] is controlled to 10 or less in order to impart a natural roasting fragrance that develops from the top note to the last note. When [(A) / (B)] exceeds 10, the roast scent of the last note becomes weak. [(A) / (B)] is more preferably 1.1 to 8, and further preferably adjusted to 1.3 to 6.
本発明の焙煎茶エキスには焦げ臭を有する成分(C)グアイアコールが含まれる。不快な焦げ臭を抑えるために留出液と抽出液の混合比率を調整することで、成分(A)と成分(C)の含有重量比率[(A)/(C)]を60以上に制御する。[(A)/(C)]は70以上が好ましく、80以上がより好ましい。成分(C)は留出液と抽出液のいずれにも含まれるため、抽出液の混合比率が高く焙煎茶エキスのBrixが7%を超えると[(A)/(C)]が60未満となることがあり、[(A)/(C)]が60未満では焦げ臭が強く感じられる。また、焦げ臭を抑えるために成分(C)は0.3mg/L以下が好ましく、0.2mg/L以下がより好ましく、0.15mg/L以下がさらに好ましい。 The roasted tea extract of the present invention contains component (C) guaiacol having a burning odor. In order to suppress an unpleasant burning odor, the weight ratio [(A) / (C)] of the component (A) and the component (C) is controlled to 60 or more by adjusting the mixing ratio of the distillate and the extract. To do. [(A) / (C)] is preferably 70 or more, and more preferably 80 or more. Since component (C) is contained in both the distillate and the extract, when the mixing ratio of the extract is high and the Brix of the roasted tea extract exceeds 7%, [(A) / (C)] is less than 60. If [(A) / (C)] is less than 60, a burning odor is strongly felt. In order to suppress the burning odor, the component (C) is preferably 0.3 mg / L or less, more preferably 0.2 mg / L or less, and further preferably 0.15 mg / L or less.
本発明の焙煎茶エキスには綿菓子のような甘い香りを有する成分(D)4−ヒドロキシ−2,5−ジメチル−3(2H)−フラノンが含まれる。成分(D)の含有量に特に制限は無いが、焙煎による生成する甘い香りを賦与するために含有量は1.5mg/L以上が好ましく、2.5mg/L以上がより好ましく、3.5mg/L以上がさらに好ましい。 The roasted tea extract of the present invention contains a component (D) 4-hydroxy-2,5-dimethyl-3 (2H) -furanone having a sweet scent like cotton candy. Although there is no restriction | limiting in particular in content of a component (D), in order to provide the sweet fragrance produced | generated by roasting, content is preferably 1.5 mg / L or more, more preferably 2.5 mg / L or more. More preferably 5 mg / L or more.
本発明の焙煎茶エキスのBrixは0.5〜7%となるように調整するのが好ましく、1〜4%がより好ましい。Brixが0.5未満であるとラストノートの焙煎香が弱くなることがある。Brixが7を超えると不快な焦げ臭が目立つことがある。 The Brix of the roasted tea extract of the present invention is preferably adjusted to 0.5 to 7%, more preferably 1 to 4%. If Brix is less than 0.5, the roast scent of the last note may be weak. If Brix exceeds 7, an unpleasant burning odor may be noticeable.
本発明の焙煎茶エキスのタンニン含有量に特に制限は無いが、飲食品に添加する際に不快な苦渋味や雑味を増大させないためにタンニン含有量は9200mg/L以下が好ましく、6500mg/L以下がより好ましく、5000mg/L以下がさらに好ましい。 Although there is no restriction | limiting in particular in tannin content of the roasted tea extract of this invention, in order not to increase an unpleasant bitter taste and miscellaneous taste when adding to food-drinks, tannin content is preferably 9200 mg / L or less, 6500 mg / L The following is more preferable, and 5000 mg / L or less is more preferable.
本発明の焙煎茶エキスのpHは25℃換算で4〜7が好ましい。pH7を超えるような塩基性条件下では茶ポリフェノールの劣化が著しく、pH4未満では茶ポリフェノールの凝集による沈殿が発生し易くなるため好ましくない。pHの調整には食品添加物として認められている重曹(炭酸水素ナトリウム)、炭酸カリウム、水酸化ナトリウムなどのpH調整剤を使用する。pH調整剤の添加量はその種類に応じて所望のpHになるように決定すれば良い。 The pH of the roasted tea extract of the present invention is preferably 4 to 7 in terms of 25 ° C. Under basic conditions exceeding pH 7, tea polyphenols are remarkably deteriorated, and when pH is less than 4, precipitation due to aggregation of tea polyphenols is likely to occur. To adjust the pH, a pH adjuster such as sodium bicarbonate (sodium hydrogen carbonate), potassium carbonate, or sodium hydroxide, which is recognized as a food additive, is used. What is necessary is just to determine the addition amount of a pH adjuster so that it may become desired pH according to the kind.
本発明の焙煎茶エキスは必要に応じて加熱殺菌しても良い。殺菌する場合には、高温長時間の加熱では香味のバランスが崩れるため、高温短時間の加熱(80〜135℃で3秒〜30分程度)が適当である。さらに加熱後は冷蔵または冷凍保存することにより香味の劣化を防ぐことができる。 You may heat-sterilize the roasted tea extract of this invention as needed. In the case of sterilization, since the balance of flavor is lost by heating at a high temperature for a long time, heating at a high temperature for a short time (80 to 135 ° C. for about 3 seconds to 30 minutes) is appropriate. Furthermore, flavor deterioration can be prevented by refrigeration or freezing storage after heating.
本発明の焙煎茶エキスは不快な苦渋味、雑味、焦げ臭を増大させず、トップノートからラストノートまで発現できる自然な焙煎香を飲食品に賦与することができる。最終製品である飲食品に対して焙煎茶エキスが通常0.01〜5重量%、好ましくは0.05〜2重量%、より好ましくは0.1〜1重量%の範囲において含有されるときに自然な焙煎香が発現される。0.01重量%未満においては効果が十分でないことがあり、5重量%を超えるときは焙煎香が強くなりすぎる傾向がみられる。本発明の焙煎茶エキスを茶飲料に対して添加する際は、茶飲料に対して0.05〜1重量%添加するのが好ましく、0.1〜0.5重量%がより好ましい。 The roasted tea extract of the present invention does not increase unpleasant bitterness, miscellaneous taste, and burnt odor, and can impart natural roasted incense that can be expressed from the top note to the last note to food and drink. When the roasted tea extract is contained in a range of usually 0.01 to 5% by weight, preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight with respect to the food or drink as the final product. Natural roasting incense is expressed. If it is less than 0.01% by weight, the effect may not be sufficient, and if it exceeds 5% by weight, the roasted fragrance tends to be too strong. When the roasted tea extract of the present invention is added to a tea beverage, it is preferably added in an amount of 0.05 to 1% by weight, more preferably 0.1 to 0.5% by weight, based on the tea beverage.
なお、茶飲料とは、「チャノキ」(Camellia sinensis var.sinensisやCamellia sinensis var.assamica、またはこれらの雑種)の生葉や生茎、あるいはこれらを一次原料として製造された茶葉(例えば、煎茶、玉露、覆茶、番茶、釜炒り緑茶などの不発酵茶、不発酵茶に花の香りを移したジャスミン茶や桂花茶などの花茶、白茶などの弱発酵茶、烏龍茶などの半発酵茶、紅茶などの発酵茶、プアール茶などの微生物発酵茶)を原料またはその一部として、抽出・加工された飲料を意味する。茶飲料は原料となる茶葉の他に、玄米、大麦、小麦、ハト麦、とうもろこし、アマランサス、キヌア、ナンバンキビ、モズク、甘草、ハス、シソ、マツ、オオバコ、ローズマリー、桑、ケツメイシ、大豆、昆布、霊芝、熊笹、柿、ゴマ、紅花、アシタバ、陳皮、グァバ、アロエ、ギムネマ、杜仲、ドクダミ、チコリー、月見草、ビワなどの各種植物の葉、茎、根などを併用して得られるものであっても良い。 Note that tea drinks are fresh leaves and stems of “chanoki” (Camelia sinensis var. Sinensis and Camellia sinensis var. Assamica, or hybrids thereof), or tea leaves (for example, sencha, gyokuro) , Unfermented tea such as cap tea, bancha, roasted green tea, flower tea such as jasmine tea and katsura tea that have moved the fragrance to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, black tea, etc. Beverages extracted and processed using as a raw material or a part thereof. In addition to the tea leaves used as raw materials, brown rice, barley, wheat, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, licorice, lotus, perilla, pine, psyllium, rosemary, mulberry, ketsumeishi, soybeans, kelp , Ganoderma, Beardew, Salmon, Sesame, Safflower, Ashitaba, Chen, Guava, Aloe, Gymnema, Tochu, Dokdami, Chicory, Evening Primrose, Loquat, etc. There may be.
本発明の焙煎茶エキスを添加してなる茶飲料は製造工程のいずれかの段階で殺菌を行い、金属缶、金属箔やプラスチックフィルムと複合された紙容器、ポリエチレンテレフタレートを主成分とする成形容器(いわゆるペットボトル)、瓶などの通常の状態で提供することができる。金属缶や瓶のように容器に充填後、加熱殺菌できる場合は、レトルト殺菌(110〜140℃、1〜数十分間)により製造されるが、ペットボトルや紙容器のようにレトルト殺菌できないものについては、あらかじめレトルト殺菌と同等の殺菌条件、例えばプレート式熱交換機などで高温短時間殺菌(UHT殺菌:110〜150℃、1〜数十秒間)し、一定の温度まで冷却後、容器に充填するなどの方法が選択できる。 The tea beverage to which the roasted tea extract of the present invention is added is sterilized at any stage of the production process, a metal container, a paper container combined with a metal foil or a plastic film, a molded container mainly composed of polyethylene terephthalate (So-called PET bottles) and bottles can be provided in a normal state. If it can be heat sterilized after filling into a container like a metal can or bottle, it is manufactured by retort sterilization (110-140 ° C., 1 to several tens of minutes), but cannot be retort sterilized like a plastic bottle or paper container For things, sterilization conditions equivalent to retort sterilization, such as high temperature and short time sterilization (UHT sterilization: 110-150 ° C., 1 to several tens of seconds) with a plate heat exchanger, etc. A method such as filling can be selected.
本発明の焙煎茶エキスを添加する対象としては茶飲料の他、スポーツ飲料、炭酸飲料、果汁飲料、乳飲料、酒類などの飲料類、アイスクリーム類、シャーベット類、アイスキャンディー類などの冷菓類、和・洋菓子類、チューインガム類、チョコレート類、パン類、各種のスナック類などが挙げられる。 As an object to which the roasted tea extract of the present invention is added, in addition to tea beverages, beverages such as sports beverages, carbonated beverages, fruit juice beverages, milk beverages, alcoholic beverages, ice creams, sorbets, frozen confectionery such as ice candy, Japanese / Western confectionery, chewing gums, chocolates, breads, and various snacks.
以下に実施例を挙げ、本発明をさらに詳しく説明する。ただし、本発明はこれに限定されるものではない。 The following examples further illustrate the present invention. However, the present invention is not limited to this.
<発明品1の製造>
煎茶(二番茶80%、秋冬番茶20%)を焙煎した焙じ茶A 2kgを減圧下95℃で水蒸気蒸留を行い、留出液2kgを得た。水蒸気蒸留後の茶葉残渣を70℃の水5.6kgで24分間ドリップ抽出後、珪藻土ろ過を行い、抽出液2.3kg(Brix4.44%)を得た。留出液2kg、抽出液2kgとアスコルビン酸ナトリウム6gを混合し、102℃で14秒加熱して発明品1となる焙煎茶エキスを得た。
<Production of Invention 1>
2 kg of roasted tea A roasted from sencha (80% Nibancha, 20% autumn / winter tea) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 5.6 kg of water at 70 ° C. for 24 minutes, followed by diatomaceous earth filtration to obtain 2.3 kg of extract (Brix 4.44%). 2 kg of distillate, 2 kg of extract and 6 g of sodium ascorbate were mixed and heated at 102 ° C. for 14 seconds to obtain a roasted tea extract as Invention Product 1.
<比較品1の製造>
焙じ茶A 2kgを70℃の水5.6kgで24分間ドリップ抽出後、珪藻土ろ過を行い、抽出液2.3kg(Brix5.00%)を得た。水2kg、抽出液2kgとアスコルビン酸ナトリウム6gを混合し、102℃で14秒加熱して比較品1となる焙煎茶エキスを得た。
<Manufacture of comparative product 1>
2 kg of roasted tea A was drip extracted with 5.6 kg of water at 70 ° C. for 24 minutes, followed by diatomaceous earth filtration to obtain 2.3 kg (Brix5.00%) of the extract. 2 kg of water, 2 kg of the extract and 6 g of sodium ascorbate were mixed and heated at 102 ° C. for 14 seconds to obtain a roasted tea extract as Comparative Product 1.
<発明品2および比較品2の製造>
煎茶(二番茶30%、秋冬番茶70%)を焙煎した焙じ茶B 2kgを減圧下95℃で水蒸気蒸留を行い、留出液2kgを得た。水蒸気蒸留後の茶葉残渣を75℃の水5.1kgで26分間ドリップ抽出後、スミチームTAN(新日本化学工業(株)製)0.4gを加えて30分間反応させ、珪藻土ろ過を行い、抽出液2.4kg(Brix4.99%)を得た。留出液1.7kg、抽出液1.7kgとアスコルビン酸ナトリウム5.1gを混合し、重曹を加えてpH5.4に調整後、105℃で23秒加熱して発明品2となる焙煎茶エキスを得た。
留出液300gと水300gを混合し、105℃で23秒加熱して比較品2となる焙煎茶エキスを得た。
<Production of Invention 2 and Comparative Product 2>
2 kg of roasted tea B roasted from sencha (Nibancha 30%, autumn / winter bancha 70%) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of a distillate. After the tea leaf residue after steam distillation was drip extracted with 5.1 kg of water at 75 ° C. for 26 minutes, 0.4 g of Sumiteam TAN (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted for 30 minutes, filtered through diatomaceous earth, and extracted. 2.4 kg of liquid (Brix 4.99%) was obtained. Mixing 1.7 kg of distillate, 1.7 kg of extract and 5.1 g of sodium ascorbate, adjusting to pH 5.4 by adding sodium bicarbonate, then heating at 105 ° C. for 23 seconds to become roasted tea extract that becomes invention product 2. Got.
300 g of distillate and 300 g of water were mixed and heated at 105 ° C. for 23 seconds to obtain a roasted tea extract serving as comparative product 2.
<発明品3、比較品3および4の製造>
焙じ茶B 2kgに30℃の水0.67kgを均一に散布した後、30分間静置して湿潤させた。湿潤完了後、常圧下100℃で水蒸気蒸留を行い、留出液1kgを得た。水蒸気蒸留後の茶葉残渣を80℃の水8kgで10分間ドリップ抽出後、珪藻土ろ過を行い、抽出液6kg(Brix5.06%)を得た。留出液300g、抽出液300gとアスコルビン酸1.2gを混合し、80℃で30秒加熱して発明品3となる焙煎茶エキスを得た。
留出液300gを80℃で30秒加熱して比較品3となる焙煎茶エキスを得た。
抽出液5.5kgに活性炭(「太閤S」フタムラ化学(株)製)を0.14kg投入し、5℃で1時間撹拌処理を行った後、遠心分離と珪藻土ろ過により活性炭を分離・清澄化させ、ロータリーエバポレーターで濃縮を行い、濃縮液0.8kg(Brix25.37%)を得た。留出液300g、濃縮液240g、水60gとアスコルビン酸1.2gを混合し、134℃で30秒加熱して比較品4となる焙煎茶エキスを得た。
<Production of Invention 3, Comparative Products 3 and 4>
After 0.67 kg of 30 ° C. water was uniformly sprayed on 2 kg of roasted tea B, the mixture was left to stand for 30 minutes to be wet. After completion of wetting, steam distillation was performed at 100 ° C. under normal pressure to obtain 1 kg of a distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 8 kg of water at 80 ° C. for 10 minutes, followed by diatomaceous earth filtration to obtain 6 kg of extract (Brix 5.06%). 300 g of the distillate, 300 g of the extract, and 1.2 g of ascorbic acid were mixed and heated at 80 ° C. for 30 seconds to obtain a roasted tea extract as Invention Product 3.
300 g of the distillate was heated at 80 ° C. for 30 seconds to obtain a roasted tea extract as Comparative product 3.
0.14 kg of activated carbon ("Taiko S" manufactured by Phutamura Chemical Co., Ltd.) is added to 5.5 kg of the extract, and after stirring for 1 hour at 5 ° C, the activated carbon is separated and clarified by centrifugation and diatomaceous earth filtration. And concentrated with a rotary evaporator to obtain 0.8 kg of concentrated liquid (Brix 25.37%). 300 g of distillate, 240 g of concentrated liquid, 60 g of water and 1.2 g of ascorbic acid were mixed and heated at 134 ° C. for 30 seconds to obtain a roasted tea extract to be a comparative product 4.
<比較品5の製造>
焙じ茶B 2kgに30℃の水0.67kgを均一に散布した後、30分間静置して湿潤させた。湿潤完了後、常圧下100℃で水蒸気蒸留を行い、留出液1kgを得た。水蒸気蒸留後の茶葉残渣を80℃の水16kgで10分間ドリップ抽出後、珪藻土ろ過を行い、抽出液9.7kg(Brix2.82%)を得た。ロータリーエバポレーターで抽出液を濃縮し、濃縮液0.57kg(Brix47.54%)を得た。留出液0.5kg、濃縮液0.4kg、水0.1kgとアスコルビン酸1gを混合し、80℃で30秒加熱して比較品5となる焙煎茶エキスを得た。
<Manufacture of comparative product 5>
After 0.67 kg of 30 ° C. water was uniformly sprayed on 2 kg of roasted tea B, the mixture was left to stand for 30 minutes to be wet. After completion of wetting, steam distillation was performed at 100 ° C. under normal pressure to obtain 1 kg of a distillate. The tea leaf residue after steam distillation was subjected to drip extraction with 16 kg of water at 80 ° C. for 10 minutes, followed by diatomaceous earth filtration to obtain 9.7 kg of extract (Brix 2.82%). The extract was concentrated with a rotary evaporator to obtain 0.57 kg (Brix 47.54%) of the concentrate. 0.5 kg of distillate, 0.4 kg of concentrate, 0.1 kg of water and 1 g of ascorbic acid were mixed and heated at 80 ° C. for 30 seconds to obtain a roasted tea extract to be Comparative Product 5.
<発明品4〜8および比較品6の製造>
煎茶(二番茶70%、秋冬番茶30%)を焙煎した焙じ茶C 2kgを減圧下95℃で水蒸気蒸留を行い、留出液2kgを得た。水蒸気蒸留後の茶葉残渣を60℃の水5.1kgで26分間ドリップ抽出後、スミチームTAN(新日本化学工業(株)製)0.4gを加えて30分間反応させ、珪藻土ろ過を行い、抽出液を得た。抽出液をロータリーエバポレーターで濃縮し、濃縮液1kg(Bx10.9%)を得た。留出液300gと水300gを混合し、100℃で45秒間加熱して比較品6となる焙煎茶エキスを得た。
留出液300gと濃縮液55gとアスコルビン酸ナトリウム0.9gを混合し、水を加えて600gに調整した後、重曹を加えてpH5.4に調整し、100℃で45秒間加熱して発明品4となる焙煎茶エキスを得た。
発明品4の製造における濃縮液量55gを138g、193g、249g、276gに変更した以外は発明品4と同様に処理を行い、それぞれ発明品5、発明品6、発明品7、発明品8となる焙煎茶エキスを得た。
<Production of Inventions 4 to 8 and Comparative Product 6>
2 kg of roasted tea C obtained by roasting sencha (70% Nibancha and 30% autumn / winter tea) was steam distilled at 95 ° C. under reduced pressure to obtain 2 kg of distillate. The tea leaf residue after steam distillation was drip-extracted with 5.1 kg of water at 60 ° C. for 26 minutes, 0.4 g of Sumiteam TAN (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted for 30 minutes, filtered through diatomaceous earth, and extracted. A liquid was obtained. The extract was concentrated with a rotary evaporator to obtain 1 kg (Bx10.9%) of the concentrate. 300 g of distillate and 300 g of water were mixed and heated at 100 ° C. for 45 seconds to obtain a roasted tea extract to be a comparative product 6.
300 g of distillate, 55 g of concentrate and 0.9 g of sodium ascorbate were mixed, water was added to adjust to 600 g, sodium bicarbonate was added to adjust to pH 5.4, and the product was heated at 100 ° C. for 45 seconds to invent. A roasted tea extract of 4 was obtained.
Except for changing the amount of concentrated solution 55g in the production of Invention Product 4 to 138g, 193g, 249g, 276g, the same treatment as Invention Product 4 was performed, and Invention Product 5, Invention Product 6, Invention Product 7, Invention Product 8, and A roasted tea extract was obtained.
得られた焙煎茶エキスの成分分析を行った。各種成分の測定方法を以下に記す。 Component analysis of the obtained roasted tea extract was performed. The measuring method of various components is described below.
<Brixの測定方法>
BrixはRX−5000α((株)アタゴ製)にて20℃で測定した。
<Measurement method of Brix>
Brix was measured at 20 ° C. with RX-5000α (manufactured by Atago Co., Ltd.).
<タンニンの測定方法>
タンニンの定量は「五訂 日本食品標準成分分析マニュアルの解説」(日本食品分析センター編、中央法規、2001年7月)の252〜254ページに記載の酒石酸鉄吸光光度法に従って行った。
<Measurement method of tannin>
Tannin was quantified in accordance with the iron tartrate absorptiometric method described on pages 252 to 254 of “Explanation of Manual for Analysis of Japanese Food Standard Components” (edited by Japan Food Analysis Center, Central Law, July 2001).
<カフェインの測定方法>
カフェインの定量はHPLC分析法により次の条件で行った。
装置:Alliance HPLCシステム(ウォーターズ社製)
カラム:Poroshell 120 EC−C18(4.6×100mm、粒子径2.7μm、アジレント社製)
カラム温度:40℃
移動相:A液0.05%リン酸水/アセトニトリル=1000/25(体積比),B液メタノール
グラジエントプログラム:0〜1分,B0%→1〜11分,B0〜33%→11〜11.25分B33〜95%→11.25〜13.25分,B95%→13.25〜13.5分,B95〜0%→13.5〜15.5分,B0%
流速:1.5mL/分
検出:UV275nm
<Measurement method of caffeine>
Caffeine was quantified by HPLC analysis under the following conditions.
Apparatus: Alliance HPLC system (manufactured by Waters)
Column: Poroshell 120 EC-C18 (4.6 × 100 mm, particle size 2.7 μm, manufactured by Agilent)
Column temperature: 40 ° C
Mobile phase: Liquid A 0.05% phosphoric acid water / acetonitrile = 1000/25 (volume ratio), Liquid B methanol gradient program: 0 to 1 minute, B0% → 1 to 11 minutes, B0 to 33% → 11 to 11 25 minutes B33-95% → 11.25-13.25 minutes, B95% → 13.25-13.5 minutes, B95-0% → 13.5-15.5 minutes, B0%
Flow rate: 1.5 mL / min Detection: UV 275 nm
<成分(A)〜(D)の分析>
焙煎茶エキス25mLをポラパックQ(ウォーターズ社製)2.5gを充填したカラムに通液した。次に超純水25mLを通液後、ジエチルエーテル:イソペンタン=6:4の混合溶媒25mLで香気成分を溶出させて香気抽出物を得た。香気抽出物に内部標準物質としてシクロペンタノール4μgを添加した後、無水硫酸ナトリウムにより脱水、窒素ガス気流により濃縮することで香気濃縮物を得た。得られた香気濃縮物をGC−MS分析に供した。GC−MS条件は以下の通りである。
装置:TRACE GC−ULTRA(サーモフィッシャーサイエンティフィック社製),TSQ QUANTUM XLS(サーモフィッシャーサイエンティフィック社製)
カラム:DB−WAX(0.25mmI.D.×30m,膜厚0.25μm,アジレント社製)
キャリアーガス:ヘリウム,流速1mL/分
注入口温度:250℃
スプリット比:20:1
注入量:2μL
オーブンプログラム:40℃(2分保持)→4℃/分→240℃(8分保持)
<Analysis of components (A) to (D)>
25 mL of roasted tea extract was passed through a column packed with 2.5 g of Polapack Q (manufactured by Waters). Next, after passing 25 mL of ultrapure water, the aromatic component was eluted with 25 mL of a mixed solvent of diethyl ether: isopentane = 6: 4 to obtain an aromatic extract. After adding 4 μg of cyclopentanol as an internal standard substance to the fragrance extract, the fragrance concentrate was obtained by dehydrating with anhydrous sodium sulfate and concentrating with a nitrogen gas stream. The obtained fragrance concentrate was subjected to GC-MS analysis. The GC-MS conditions are as follows.
Equipment: TRACE GC-ULTRA (manufactured by Thermo Fisher Scientific), TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific)
Column: DB-WAX (0.25 mm ID × 30 m, film thickness 0.25 μm, manufactured by Agilent)
Carrier gas: helium, flow rate 1 mL / min inlet temperature: 250 ° C
Split ratio: 20: 1
Injection volume: 2 μL
Oven program: 40 ° C. (2 min hold) → 4 ° C./min→240° C. (8 min hold)
成分分析の結果を表1に示す。 The results of component analysis are shown in Table 1.
発明品1〜8の焙煎茶エキスは、成分(A)ピラジン類を5mg/L以上、(B)3−ピリジノールを0.5mg/L以上、(C)グアイアコールを含有し、成分(A)と成分(B)の含有重量比率[(A)/(B)]が10以下かつ成分(A)と成分(C)の含有重量比率[(A)/(C)]が60以上であることが示された。水蒸気蒸留を行わず抽出した比較品1は成分(A)が1.16mg/Lと低かった。抽出液を含まない比較品2、3、6は成分(B)が0.05以下と低いため(A)/(B)は120以上であった。特許文献3に記載の比較品4は成分(B)が0.09mg/Lと低いため(A)/(B)は102.3と高い値を示した。比較品4の成分(B)は抽出液の活性炭処理により除去されたと推測される。特許文献3に記載の比較品5は成分(A)と成分(C)の含有重量比率[(A)/(C)]が41.3と低かった。 Inventive products 1-8 roasted tea extract contains 5 mg / L or more of component (A) pyrazines, 0.5 mg / L or more of (B) 3-pyridinol, (C) guaiacol, and component (A) The content weight ratio [(A) / (B)] of the component (B) is 10 or less, and the content weight ratio [(A) / (C)] of the component (A) and the component (C) is 60 or more. Indicated. Comparative product 1 extracted without steam distillation had a low component (A) of 1.16 mg / L. Comparative products 2, 3 and 6 not containing the extract had a component (B) as low as 0.05 or less, so (A) / (B) was 120 or more. Since the comparative product 4 described in Patent Document 3 has a low component (B) of 0.09 mg / L, (A) / (B) showed a high value of 102.3. It is estimated that the component (B) of the comparative product 4 was removed by the activated carbon treatment of the extract. The comparative product 5 described in Patent Document 3 had a low content weight ratio [(A) / (C)] of component (A) and component (C) of 41.3.
<発明品および比較品の官能評価>
実施例1で得られた発明品と比較品をイオン交換水で20倍に希釈し、パネリスト5名により焙煎香、焦げ臭、甘さおよび苦渋味について官能評価を行った。
<Sensory evaluation of inventions and comparative products>
The inventive product obtained in Example 1 and the comparative product were diluted 20 times with ion-exchanged water, and sensory evaluation was performed on roasted aroma, burnt odor, sweetness and bitterness by 5 panelists.
(トップノートの焙煎香の評価基準)
飲用してすぐ感じる焙煎香をトップノートの焙煎香とした。
評価点:4(良い)、3(やや良い)、2(やや悪い)1(悪い)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for top note roasting incense)
The roasting incense felt immediately after drinking was used as the top note roasting incense.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(ラストノートの焙煎香の評価基準)
飲用後に残る焙煎香をラストノートの焙煎香とした。
評価点:4(良い)、3(やや良い)、2(やや悪い)1(悪い)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for last note roasting incense)
The roasting incense remaining after drinking was used as the roasting incense of the last note.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(焙煎香のナチュラル感の評価基準)
人工的な香りを感じない自然な焙煎香をナチュラル感とした。
評価点:4(良い)、3(やや良い)、2(やや悪い)1(悪い)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for the natural feeling of roasted incense)
Natural roasting incense that does not feel an artificial fragrance was made natural.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(焦げ臭の評価基準)
飲用時に感じる木を燃やしたような臭いを焦げ臭とした。
評価点:4(感じられない)、3(あまり感じられない)、2(感じられる)1(強く感じられる)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for burnt odor)
The smell of burning wood that was felt when drinking was used as burnt odor.
Evaluation points: 4 (not felt), 3 (not felt so much), 2 (feeled) 1 (feels strongly)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(甘さの評価基準)
飲用時に感じる甘い香りを甘さとした。
評価点:4(良い)、3(やや良い)、2(やや悪い)1(悪い)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for sweetness)
Sweet scent felt when drinking.
Evaluation points: 4 (good), 3 (somewhat good), 2 (somewhat bad), 1 (bad)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(苦渋味の評価基準)
飲用時に感じる不快な苦味や渋味を苦渋味とした。
評価点:4(感じられない)、3(あまり感じられない)、2(感じられる)、1(強く感じられる)
評価:5人の平均評価点が、3.4以上を◎、2.7〜3.3を○、1.7〜2.6を△、1.6以下を×とした。
(Evaluation criteria for bitterness and astringency)
The unpleasant bitterness and astringency felt when drinking was taken as bitterness.
Evaluation points: 4 (not felt), 3 (not felt very much), 2 (feeled), 1 (feels strongly)
Evaluation: The average evaluation score of 5 people is 3.4 or more, ◎, 2.7 to 3.3 is ○, 1.7 to 2.6 is △, and 1.6 or less is ×.
(総合評価)
焙煎香、焦げ臭、甘さ、苦渋味の評価で×が少なくとも一つある場合は×、×がなく△が少なくとも一つある場合は△、×および△がなく○が3つ以上ある場合は○、×および△がなく◎が4つ以上の場合は◎とした。
(Comprehensive evaluation)
When there is at least one x in the evaluation of roasting fragrance, burnt odor, sweetness, bitterness and astringency, x, when there is no x, there is at least one △, there is no △, x and △, there are three or more Is marked with ○ when there is no ◯, x and △ and there are 4 or more.
評価結果を表2に示す。 The evaluation results are shown in Table 2.
発明品1〜8では焦げ臭を感じず、トップノートからラストノートまでの自然な焙煎香が感じられ、苦渋味は無かった。比較品1ではトップノートとラストノートの焙煎香が不十分であり、比較品2〜4、6ではラストノートの焙煎香が十分に感じられなかった。比較品5は焦げ臭、苦渋味が強く感じられた。 Inventive products 1 to 8 did not feel a burning odor, felt a natural roasted incense from the top note to the last note, and had no bitter taste. In the comparative product 1, the roast scent of the top note and the last note was insufficient, and in the comparative products 2 to 4 and 6, the roast scent of the last note was not sufficiently felt. Comparative product 5 felt a strong burning odor and bitter astringency.
<発明品または比較品を添加した煎茶飲料の製造と評価>
煎茶100gを60℃の水3000gに投入した。10分間の撹拌抽出後、生産用ろ紙(No.28,アドバンテック(株)製)でろ過を行い、抽出液を2380g得た。抽出液に所定量のアスコルビン酸を添加した後、タンニン濃度が600mg/L、アスコルビン酸濃度が300mg/Lとなるように抽出液を水で希釈した。この希釈した抽出液に対して0.2重量%となるように焙煎茶エキス(発明品1〜8、比較品1〜6)を加え、pH6.5となるように重曹を加えて調合液を調製した。調合液をレトルト殺菌(121℃、10分間)して煎茶飲料1〜14を得た。また、上記焙煎茶エキスを粉砕した焙じ茶Aに変更した以外は上記と同様に処理を行って煎茶飲料15を得た。上記焙煎茶エキスを2,3−ジエチル−5−メチルピラジンを2μg/Lとなるように添加に変更した以外は上記と同様に処理を行った飲料16を得た。
パネリスト5名により煎茶飲料の焙煎香、焦げ臭、甘さと苦渋味について実施例2の方法で官能評価を行った。
<Manufacture and evaluation of sencha beverages with added inventive or comparative products>
100 g of Sencha was put into 3000 g of water at 60 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2380 g of an extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 600 mg / L and the ascorbic acid concentration was 300 mg / L. Add the roasted tea extract (Invention 1-8, Comparative 1-6) to 0.2% by weight with respect to this diluted extract, add baking soda to pH 6.5, Prepared. The prepared liquid was sterilized by retort (121 ° C., 10 minutes) to obtain sencha beverages 1 to 14. Moreover, except having changed into the roasted tea A which pulverized the said roasted tea extract, it processed similarly to the above and obtained the sencha drink 15. A beverage 16 was obtained which was processed in the same manner as above except that the roasted tea extract was changed to 2,3-diethyl-5-methylpyrazine added to 2 μg / L.
Sensory evaluation was performed by the method of Example 2 with respect to roasting aroma, burnt odor, sweetness and bitterness of sencha beverages by five panelists.
評価結果を表3に示す。 The evaluation results are shown in Table 3.
煎茶飲料1〜8では焦げ臭を感じず、トップノートからラストノートまで自然な焙煎香が感じられ、苦渋味は感じられなかった。煎茶飲料9では焙煎香が十分に感じられず、煎茶飲料10〜12、14の場合はラストノートの焙煎香が不十分であった。煎茶飲料13は焦げ臭と苦い渋味が強く感じられ、煎茶飲料15では苦渋味が感じられた。煎茶飲料16では人工的な焙煎香が感じられた。 The sencha beverages 1 to 8 did not feel a burning odor, felt a natural roasted incense from the top note to the last note, and did not feel a bitter taste. In the case of the sencha beverages 10 to 12 and 14, the roast fragrance of the last note was insufficient. The sencha beverage 13 felt a strong burning odor and a bitter astringency, and the sencha beverage 15 felt a bitter astringency. In the sencha drink 16, artificial roasting incense was felt.
<発明品または比較品を添加した玉露飲料の製造と評価>
玉露50gを55℃の水1500gに投入した。10分間の撹拌抽出後、生産用ろ紙(No.28,アドバンテック(株)製)でろ過を行い、抽出液を1202g得た。抽出液に所定量のアスコルビン酸を添加した後、タンニン濃度が700mg/L、アスコルビン酸濃度が300mg/Lとなるように抽出液を水で希釈した。この希釈した抽出液に対して0.3重量%となるように焙煎茶エキス(発明品1〜3、比較品1〜5)を加え、pH6.8となるように重曹を加えて調合液を調製した。調合液をレトルト殺菌(121℃、10分間)して玉露飲料1〜8を得た。
パネリスト5名により玉露飲料の焙煎香、焦げ臭、甘さと苦渋味について実施例2の方法で官能評価を行った。
<Manufacture and evaluation of gyokuro beverages with added inventive or comparative products>
50 g of gyokuro was added to 1500 g of water at 55 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1202 g of the extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 700 mg / L and the ascorbic acid concentration was 300 mg / L. Add roasted tea extract (Inventions 1 to 3, Comparative products 1 to 5) to 0.3% by weight with respect to the diluted extract, and then add sodium bicarbonate so that the pH is 6.8. Prepared. The liquid mixture was sterilized by retort (121 ° C., 10 minutes) to obtain gyokuro beverages 1-8.
Sensory evaluation was performed by the method of Example 2 with respect to the roasting aroma, burnt odor, sweetness and bitterness of the gyokuro beverage by five panelists.
評価結果を表4に示す。 The evaluation results are shown in Table 4.
玉露飲料1〜3は焦げ臭を感じず、トップノートからラストノートまで自然な焙煎香が感じられ、苦渋味は感じられなかった。玉露飲料4は焙煎香が不十分であった。玉露飲料5〜7はラストノートの焙煎香が不十分であった。玉露飲料8は焦げ臭と苦渋味が強かった。 Gyokuro beverages 1 to 3 did not feel a burning odor, a natural roasted incense from the top note to the last note, and no bitter taste. Gyokuro beverage 4 had insufficient roasting incense. Gyokuro drinks 5 to 7 had insufficient roasting incense of the last note. Gyokuro Beverage 8 had a strong burnt smell and bitter taste.
<発明品または比較品を添加した烏龍茶飲料の製造と評価>
烏龍茶(水仙)50gを80℃の水1500gに投入した。10分間の撹拌抽出後、生産用ろ紙(No.28,アドバンテック(株)製)でろ過を行い、抽出液を1054g得た。抽出液に所定量のアスコルビン酸を添加した後、タンニン濃度が450mg/L、アスコルビン酸濃度が300mg/Lとなるように抽出液を水で希釈した。この希釈した抽出液に対して0.1%となるように焙煎茶エキス(発明品4〜8、比較品6)を加え、pH6.4となるように重曹を加えて調合液を調製した。調合液をレトルト殺菌(121℃、10分間)して烏龍茶飲料1〜6を得た。
パネリスト5名により烏龍茶飲料の焙煎香、焦げ臭、甘さと苦渋味について実施例2の方法で官能評価を行った。
<Manufacture and evaluation of oolong tea beverage with added invention or comparative product>
50 g of oolong tea (daffodil) was added to 1500 g of 80 ° C. water. After stirring and extracting for 10 minutes, filtration was performed with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1054 g of the extract. After a predetermined amount of ascorbic acid was added to the extract, the extract was diluted with water so that the tannin concentration was 450 mg / L and the ascorbic acid concentration was 300 mg / L. A roasted tea extract (Inventions 4 to 8, Comparative Product 6) was added to the diluted extract to 0.1%, and sodium bicarbonate was added to adjust the pH to 6.4 to prepare a preparation solution. The prepared liquid was sterilized by retort (121 ° C., 10 minutes) to obtain Oolong tea beverages 1-6.
Sensory evaluation was performed by the method of Example 2 with respect to roasted scent, burnt smell, sweetness and bitterness of oolong tea drinks by five panelists.
評価結果を表5に示す。 The evaluation results are shown in Table 5.
烏龍茶飲料1〜5は焦げ臭を感じず、トップノートからラストノートまで自然な焙煎香が感じられ、苦渋味は感じられなかった。烏龍茶飲料6はラストノートの焙煎香が不十分であった。 Oolong tea beverages 1-5 did not feel a burning odor, a natural roasted incense from the top note to the last note, and no bitter taste. Oolong tea beverage 6 had insufficient roasting incense in the last note.
本発明の焙煎茶エキスを茶飲料に添加することによって、不快な焦げ臭がなく、トップノートからラストノートまで感じることができる自然な焙煎香を有する茶飲料を提供することができる。 By adding the roasted tea extract of the present invention to a tea beverage, it is possible to provide a tea beverage having a natural roasted incense that can be felt from the top note to the last note without an unpleasant burning odor.
Claims (4)
(A)2−メチルピラジン、2,5−ジメチルピラジン、2,6−ジメチルピラジン、2−エチルピラジン、2,3−ジメチルピラジン、2,3,5−トリメチルピラジン、2−エチル−3,5−ジメチルピラジン、2−エチル−3,6−ジメチルピラジン、2,3,5,6−テトラメチルピラジン、2,3−ジエチル−5−メチルピラジンおよび2−アセチルピラジンから選択される少なくとも1種のピラジン類:合計5mg/L以上、
(B)3−ピリジノール:0.5mg/L以上、
(C)グアイアコール
を含有し、成分(A)と成分(B)の含有重量比率[(A)/(B)]が10以下かつ成分(A)と成分(C)の含有重量比率[(A)/(C)]が60以上である焙煎茶エキス。 The following components (A), (B) and (C);
(A) 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 At least one selected from dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetylpyrazine Pyrazines: 5 mg / L or more in total,
(B) 3-pyridinol: 0.5 mg / L or more,
(C) Guaiacol is contained, and the weight ratio [(A) / (B)] of the component (A) and the component (B) is 10 or less and the weight ratio of the component (A) and the component (C) [(A ) / (C)] is 60 or more.
(工程1)焙煎茶葉を水蒸気蒸留して留出液を得る工程、
(工程2)水蒸気蒸留後の茶葉残渣に水性媒体を加えて抽出液を得る工程、
(工程3)工程1の留出液と工程2の抽出液の一部または全量を混合し、混合液のBrixを0.5〜7%に調整する工程。 The roasted tea extract according to claim 1 obtained by a production method comprising the following steps 1 to 3.
(Step 1) Steam distilling roasted tea leaves to obtain a distillate,
(Step 2) A step of adding an aqueous medium to the tea leaf residue after steam distillation to obtain an extract,
(Step 3) A step of mixing part or all of the distillate from step 1 and the extract from step 2 and adjusting the Brix of the mixture to 0.5 to 7%.
A tea beverage obtained by adding 0.01 to 5% by weight of the roasted tea extract according to claim 1 or 2.
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