TWI391098B - Jasmine tea drink - Google Patents
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Description
本發明關於香味得到增強的茉莉花茶飲料，更詳細而言，關於即使在冷藏狀態下飲用亦可呈現出令人非常滿意的茉莉花的香味的茉莉花茶飲料。The present invention relates to a jasmine tea beverage having an enhanced flavor, and more particularly to a jasmine tea beverage which exhibits a very satisfying scent of jasmine even when consumed in a refrigerated state.
茉莉花茶(本說明書中亦書寫為茉莉花茶葉)係中國茶的一種，為綠茶或接近綠茶的弱發酵茶中混入天然茉莉花[茉莉花(Jasminum sambac)、(Jasminum paniculatum)等]的花而使其具有香味(此步驟稱為「薰花」)的茶。Jasmine tea (also written as jasmine tea in this manual) is a kind of Chinese tea, which is mixed with natural jasmine [Jasminum sambac, (Jasminum paniculatum), etc.) in green tea or weakly fermented tea close to green tea. Aroma (this step is called "scented flower") tea.
已知高級茉莉花茶係在薰花時相對於茶葉增加其花的用量、增加薰花次數等從而使茉莉花的花香增強的茶。使用此種花香得到增強的高級茉莉花茶(茉莉花茶葉)，在茶壺等中用溫水萃取後得到茉莉花茶飲料，並在其熱的狀態下飲用的熱茉莉花茶飲料，由於茶飲料的蒸汽(熱氣)烘托花香的頭香、增加了香味的擴散性，所以可成能充分享受來自茉莉花的香味(特別是茉莉花的花香)的茉莉花茶飲料。但是，被填充到PET瓶、罐、紙盒等容器中的容器裝茶飲料，係多用於在室溫以下的溫度、例如冷藏保存狀態下飲用，所以，與浸泡在茶壺中的熱茉莉花茶飲料相比，很難感受到花香等的香氣。It is known that high-grade jasmine tea is a tea which enhances the floral scent of jasmine by increasing the amount of flowers and the number of times of flowering with respect to tea leaves during flowering. High-grade jasmine tea (jasmine tea) which is enhanced with such a floral scent, is extracted with warm water in a teapot, etc., and is obtained by jasmine tea beverage, and is heated in a hot state of hot jasmine tea beverage, due to the steam of the tea beverage (hot air) It is a jasmine tea drink that can fully enjoy the scent of jasmine (especially the scent of jasmine). However, a container-packed tea beverage filled in a container such as a PET bottle, a can, or a carton is often used for drinking at a temperature below room temperature, for example, in a refrigerated storage state, so that it is heated with a hot jasmine tea drink soaked in a teapot. In comparison, it is difficult to feel the aroma of flowers and the like.
另外，也開發了各種增強花香的茶飲料。In addition, various tea beverages that enhance floral fragrance have also been developed.
例如，在專利文獻1中揭示了如下的香料組成物，即作為有效成分含有對茉莉花的花香起很大作用的鄰胺苯甲酸甲酯(methyl anthranilate)與沈香醇(linalool)(特別是(R)-(-)-沈香醇(linalool))的用於賦予花香的香料組成物，記載了在青綠茶萃取液中添加此香料組成物而製造的茶飲料(罐飲料)，係可感受到自然的茉莉花香味、且香味平衡性良好的茶飲料(專利文獻1)。For example, Patent Document 1 discloses a fragrance composition which contains methyl anthranilate and linalool (especially (R) which have a great effect on the floral scent of jasmine as an active ingredient. - (-)-linalool, a flavoring composition for imparting floral notes, describes a tea beverage (canned beverage) produced by adding the flavoring composition to a green tea extract, which is natural. A tea drink having a scent of jasmine and a good balance of flavor (Patent Document 1).
又，在專利文獻2中揭示了如下容器裝茉莉花茶飲料的製造方法，其特徵在於，抑制茶的香味而使茉莉花的香味突出。在該方法中，將茉莉花茶的萃取液填充到容器中時，由於使多於平常的氧強制性地存在於填充液的上部，促進了茶成分中多酚(單寧)的氧化，從而抑制了茶的香味(專利文獻2)。Further, Patent Document 2 discloses a method for producing a jasmine tea beverage in a container, which is characterized in that the flavor of the tea is suppressed and the flavor of the jasmine is highlighted. In this method, when the extract of the jasmine tea is filled in the container, since more than normal oxygen is forcibly present in the upper portion of the filling liquid, oxidation of the polyphenol (tannin) in the tea component is promoted, thereby suppressing The aroma of tea (Patent Document 2).
另外，在專利文獻3中揭示了在綠茶萃取物中培養乳酸菌後得到的、具有甘甜花香的含有大量γ-胺基丁酸的組成物，記載了藉由乳酸發酵使為綠茶的香味成分的沈香醇、氧化沈香醇、香葉醇、水楊酸甲酯、苄醇、2-苯乙醇、橙花叔醇等增加，並藉由在綠茶飲料中添加此大量含有γ-胺基丁酸的組成物，從而獲得具有綠茶特有的甘甜清爽香味的茶飲料(專利文獻3)。Further, Patent Document 3 discloses a composition containing a large amount of γ-aminobutyric acid having a sweet floral fragrance obtained by culturing a lactic acid bacterium in a green tea extract, and describes a scent component of green tea by lactic acid fermentation. Alcohol, oxidized linalool, geraniol, methyl salicylate, benzyl alcohol, 2-phenylethanol, nerolidol, etc. are increased, and by adding this large amount of γ-aminobutyric acid to the green tea beverage A tea beverage having a sweet and refreshing scent characteristic of green tea is obtained (Patent Document 3).
[專利文獻1]日本特開2003-261895號公報[Patent Document 1] Japanese Patent Laid-Open Publication No. 2003-261895
[專利文獻2]日本專利第2594593號公報[Patent Document 2] Japanese Patent No. 2594593
[專利文獻3]日本特開2003-333990號公報[Patent Document 3] Japanese Patent Laid-Open Publication No. 2003-333990
如上所述，已知有各種用於強化茶飲料中之花香的方法。但是，上述專利文獻1及3中揭示的茶飲料不過是在綠茶飲料中賦予了甘甜清爽的香味，而不是以享受來自茉莉花自身的香味(特別是茉莉花的花香)為目的的茶飲料。As described above, various methods for enhancing the floral fragrance in tea beverages are known. However, the tea beverage disclosed in the above-mentioned Patent Documents 1 and 3 is merely a tea beverage which is imparted with a sweet and refreshing scent in a green tea beverage, and is not intended to enjoy the scent of jasmine itself (especially the scent of jasmine).
而且在上述專利文獻1及3中，作為容器裝茶飲料時，必須要有「水解酶」「香料」等的標示，而脫離了消費者的天然嗜好。Further, in the above-described Patent Documents 1 and 3, when a tea beverage is contained in a container, it is necessary to have a label such as "hydrolase" or "perfume", and the natural taste of the consumer is removed.
在上述專利文獻2中，雖然剛製造出的茉莉花茶飲料的茉莉花香味得到了強化，但因容器中的氧多，所以在長期保存過程中有可能產生香氣的變化、褐變等飲料的品質劣化。In the above-mentioned Patent Document 2, although the jasmine scent of the newly produced jasmine tea drink is enhanced, there is a possibility that the odor of the container is changed during the long-term storage, and the quality of the beverage such as browning is deteriorated due to the high oxygen content in the container. .
如此看來，還未能開發出可提供強化了來自茉莉花的花香的茉莉花茶的令人滿意的方法。In view of this, a satisfactory method for providing jasmine tea which enhances the floral fragrance from jasmine has not yet been developed.
而且，在上述專利文獻中，對於用於在室溫以下的溫度下、特別是冷藏狀態下飲用的容器裝茉莉花茶飲料的香味並沒有任何說明。Further, in the above-mentioned patent documents, there is no description about the flavor of the jasmine tea beverage for use in a container for drinking at a temperature below room temperature, particularly in a refrigerated state.
本發明的課題在於提供即使在室溫以下的溫度下飲用，在香味上也能令人非常滿意的茉莉花茶飲料。An object of the present invention is to provide a jasmine tea beverage which is very satisfactory in flavor even when it is drunk at a temperature lower than room temperature.
本發明入等為解決上述課題進行銳意硏究的結果，發現藉由在茉莉花茶飲料中含有沈香醇與鄰胺苯甲酸甲酯的總重量(A)、苄醇(B)兩者，並使相對於茉莉花茶中重要的香氣成分沈香醇和鄰胺苯甲酸甲酯的總重量(A)，苄醇(B)的重量比例為(B)/(A)≧1.9的比例，從而使茉莉花的香味增強。而且證實了將此(B)/(A)≧1.9的茉莉花茶飲料填充到容器中進行冷藏，在冷藏狀態下飲用也具有華貴濃郁的頭香，其頭香的擴散性如熱茉莉花茶飲料般華貴濃郁。另外，還發現不僅是頭香，茉莉花的甘甜花香還一直持續到飲用後(咽下後)的尾香(具有留香性)，而成為以往沒有的類型的容器裝茉莉花茶飲料，從而完成了本發明。In order to solve the above problems, the present invention has found that both the total weight (A) and the benzyl alcohol (B) of linalool and methyl anthranilate are contained in the jasmine tea beverage. Compared with the total weight (A) of the important aroma components of jasmine tea, benzyl alcohol (B), the weight ratio of benzyl alcohol (B) is (B) / (A) ≧ 1.9, so that the scent of jasmine Enhanced. Furthermore, it was confirmed that the jasmine tea beverage of (B)/(A)≧1.9 was filled in a container for refrigerating, and it was also rich in a rich fragrance when it was refrigerated, and the spread of the top fragrance was like a hot jasmine tea drink. Luxurious and rich. In addition, it was found that not only the top notes, but also the sweet floral notes of jasmine continued until after drinking (after swallowing), the tail notes (having a fragrance), and became a type of container-loaded jasmine tea drink that was not available in the past. this invention.
亦即本發明包含以下的形態：That is, the present invention includes the following forms:
1.一種茉莉花茶飲料，其特徵為含有(A)沈香醇及鄰胺苯甲酸甲酯、以及(B)苄醇，其中，相對於前述(A)的總重量之前述(B)的重量比例((B)/(A))為1.90以上。A jasmine tea beverage characterized by containing (A) linalool and methyl anthranilate, and (B) benzyl alcohol, wherein the weight ratio of the aforementioned (B) is relative to the total weight of the above (A) ((B)/(A)) is 1.90 or more.
2.如1之茉莉花茶飲料，其中，該茶飲料含有(A)沈香醇及鄰胺苯甲酸甲酯、以及(B)苄醇作為茶葉萃取物。2. The jasmine tea beverage according to 1, wherein the tea beverage comprises (A) linalool and methyl anthranilate, and (B) benzyl alcohol as a tea extract.
3.如1或2之茉莉花茶飲料，其係用於室溫以下的溫度飲用的容器裝飲料。3. A jasmine tea beverage according to 1 or 2, which is used for beverages in a container for drinking at a temperature below room temperature.
4.如1~3中任一項之茉莉花茶飲料，其中，該茶飲料在680nm處之吸光度為0.015以下。4. The jasmine tea beverage according to any one of 1 to 3, wherein the tea beverage has an absorbance at 680 nm of 0.015 or less.
5.如1~4中任一項之茉莉花茶飲料，其中，該茶飲料含有60ppm以上的Na離子。5. The jasmine tea beverage according to any one of 1 to 4, wherein the tea beverage contains 60 ppm or more of Na ions.
6.如1~5中任一項之茉莉花茶飲料，其中，該茶飲料含有300ppm以上之非聚合兒茶素。6. The jasmine tea beverage according to any one of 1 to 5, wherein the tea beverage contains 300 ppm or more of non-polymer catechin.
7.一種茉莉花茶飲料的香味增強方法，其特徵為含有(A)沈香醇及鄰胺苯甲酸甲酯與(B)苄醇，且使相對於前述(A)的總重量之前述(B)的重量比例為1.90以上。A method for enhancing the flavor of a jasmine tea beverage, characterized by comprising (A) linalool and methyl ortho-benzoate and (B) benzyl alcohol, and the aforementioned (B) relative to the total weight of the above (A) The weight ratio is 1.90 or more.
8.一種茉莉花茶飲料的製造方法，其特徵在於含有(A)沈香醇及鄰胺苯甲酸甲酯與(B)苄醇，且使相對於前述(A)的總重量之前述(B)的重量比例為1.90以上。A method for producing a jasmine tea beverage, which comprises (A) linalool and methyl anthranilate and (B) benzyl alcohol, and the aforementioned (B) of the total weight of the above (A) The weight ratio is 1.90 or more.
藉由本發明，可得到即使在室溫以下的冷藏狀態下，具體而言為20℃以下、較佳15℃以下、更佳為10℃以下的程度下飲用時，也能充分享受來自茉莉花的香味的茉莉花茶飲料。According to the present invention, it is possible to sufficiently enjoy the scent of jasmine even when it is drunk in a refrigerated state of room temperature or lower, specifically 20 ° C or less, preferably 15 ° C or less, more preferably 10 ° C or less. Jasmine tea drink.
本發明的茉莉花茶飲料不僅含在口中時的頭香得到了增強，茉莉花的甘甜香味還一直維持到咽下後的尾香。以往的茉莉花茶飲料大多只是頭香濃郁而缺乏體香(body)(寡淡)、尾香可感到來自綠茶的苦澀味等，而本發明的茉莉花茶飲料從頭香到尾香均未使香味的品質發生大的改變。因此，將本發明的飲料作為容器裝茉莉花茶飲料時，從將容器開蓋的瞬間到含在口中飲用時、再到咽下飲用後，均能充分感受到茉莉花的甘甜香味和具有清涼感的香味。The jasmine tea beverage of the present invention is not only enhanced in the mouth when it is contained in the mouth, but also the sweet aroma of the jasmine is maintained until the tail is swallowed. In the past, most of the jasmine tea drinks were only rich in body and lacked body (wisdom), and the tail notes felt the bitterness of green tea, etc., while the jasmine tea drink of the present invention did not make the fragrance from the top to the tail. A major change in quality. Therefore, when the beverage of the present invention is used as a container for jasmine tea beverage, the sweetness and sensation of jasmine can be fully felt from the moment the container is opened to the time of drinking in the mouth and then to the throat. fragrance.
實施發明之最佳形態Best form for implementing the invention
(茉莉花茶飲料)(Jasmine tea drink)
本說明書中的茉莉花茶飲料是指茉莉花茶葉的萃取物、亦即從在綠茶或弱發酵茶中混入天然茉莉花的花進行薰花並使其具有香味後的茶葉中萃取而得到的茶飲料、含有天然茉莉花之花的萃取物的茶飲料。The jasmine tea drink in the present specification refers to an extract of jasmine tea, that is, a tea beverage obtained by extracting tea leaves which have been scented by mixing flowers of natural jasmine in green tea or weakly fermented tea, and containing A tea drink of the extract of natural jasmine flowers.
茉莉花茶的主要香氣成分已知有苄醇(benzyl alcohol)、乙酸苄酯(benzyl acetate)、沈香醇(linalool)、順-3-己烯醇(z-3-hexenol)、鄰胺苯甲酸甲酯(methyl anthranilate)、吲哚(indole)等(參照專利文獻1)。此等香氣成分中，作為本發明對象的成分為(A)沈香醇及鄰胺苯甲酸甲酯、(B)苄醇。The main aroma components of jasmine tea are known as benzyl alcohol, benzyl acetate, linalool, cis-3-hexenol (z-3-hexenol), and anthranilic acid. (methyl anthranilate), indole (indole), etc. (refer to Patent Document 1). Among these aroma components, the components to be the object of the present invention are (A) linalool and methyl ortho-benzoate, and (B) benzyl alcohol.
以下表示此等成分的結構。The structure of these components is shown below.
沈香醇作為植物(玫瑰木、沈香醇、芳樟)的精油成分存在，其香味用濃郁(Strong)、青香花香韻(green floral note)來體現，具有鈴蘭類的花香。鄰胺苯甲酸甲酯係植物(康科特葡萄、佛手柑、梔子、茉莉花、檸檬、橙花、橘子、草莓等)中所含有的成分，其香味用油味(Oily)、濃重青香韻(heavy green note)來體現，具有水果香味中的葡萄般的香氣。已知上述各個成分在各自單獨時不呈現花般的香味，但藉由混合各成分可出現相乘效果，從而具有花般的香味(參照專利文獻1)。As an essential oil component of plants (rosewood, linalool, and aromatic), the linsein is expressed by a strong, green floral note, and has a floral bouquet of lily of the valley. An ingredient contained in a methyl anthranilate plant (Concord, bergamot, hazelnut, jasmine, lemon, orange blossom, orange, strawberry, etc.), the flavor of which is oily (Oily), strong green It is reflected in the heavy green note, with the grape-like aroma of fruity aroma. It is known that each of the above-mentioned components does not exhibit a flower-like flavor when it is used alone, but a mixture of the components can be used to obtain a multi-colored effect, thereby having a flower-like flavor (see Patent Document 1).
本發明係特徵在於，藉由以特定比例含有此等沈香醇及鄰胺苯甲酸甲酯和苄醇在茉莉花茶飲料中，可增強來自沈香醇及鄰胺苯甲酸甲酯的花香，且附加可持續到尾香的具有留香性的甘甜花香。苄醇是茉莉花的花、綠茶中所含有的香氣成分，具有花香(風信子香)，但其香味是隱約的芳香，不作為茉莉花用香料組合物，是多作為綠茶用香料組合物而摻和的成分。例如，在上述專利文獻3的實施例4中，揭示了沈香醇0.3重量%、苄醇0.14重量%的綠茶用香料。如此，使用只具有隱約的芳香、多用作為綠茶用香料的苄醇，即可增強茉莉花的香味(特別是茉莉花的花香)，係非常令人驚奇的發現。The present invention is characterized in that the floral scent from the linalool and the methyl ester of o-amine benzoate can be enhanced by containing the linalool and methyl anthranilate and benzyl alcohol in a specific ratio in a jasmine tea beverage, and A sweet floral fragrance that lasts to the scent of fragrance. Benzyl alcohol is a fragrant ingredient contained in jasmine flowers and green tea. It has a floral aroma (hyacinth), but its scent is a subtle aroma. It is not used as a jasmine spice composition, but is blended as a green tea flavoring composition. ingredient. For example, in Example 4 of Patent Document 3, a green tea flavoring agent of 0.3% by weight of linalool and 0.14% by weight of benzyl alcohol is disclosed. Thus, the use of benzyl alcohol which has only a faint aroma and is used as a spice for green tea enhances the scent of jasmine (especially the floral scent of jasmine), which is a very surprising discovery.
本發明的茉莉花茶飲料含有(A)沈香醇及鄰胺苯甲酸甲酯、以及(B)苄醇。相對於沈香醇及鄰胺苯甲酸甲酯的總重量，苄醇的重量比例((B)/(A))較佳為1.90以上。茉莉花的花香通常在頭香上感覺濃郁，但在(B)/(A)為1.90以上時，直到尾香都能維持茉莉花的甘甜花香，尤其(B)/(A)為2.20以上時，直到飲用後(咽下後)還能強烈感覺到茉莉花的留香，故較佳。此外，(B)/(A)為1.94以上時，即使在室溫以下的溫度、例如冷藏狀態下飲用時，也能增強含在口中時所感覺到的來自沈香醇及鄰胺苯甲酸甲酯的頭香(極為清爽的香味、無雜味且具有清涼感的茉莉花的香味)。即(B)/(A)為1.94以上、較佳2.20以上的茉莉花茶飲料可從頭香(含在口中的瞬間)一直到尾香(咽下後)均能充分感受到具有茉莉花的甘甜口味、和散發到鼻子深處的茉莉花的香味。另外，在冷藏狀態下飲用(B)/(A)小於1.90的茉莉花茶飲料時，其花香是沉悶而缺乏清涼感的花香，且其花香極弱，立刻就消失了。本發明中，只要(B)/(A)的比例為1.90以上則無特別限制，但苄醇的含有率過高時，肥皂般的香味增強，有可能會感到與花香不同的香味。因此，(B)/(A)的比例典型地來說為10.0以下、較佳5.0以下。The jasmine tea beverage of the present invention contains (A) linalool and methyl ortho-benzoate, and (B) benzyl alcohol. The weight ratio of the benzyl alcohol ((B)/(A)) is preferably 1.90 or more with respect to the total weight of the linalool and the methyl anthranilate. The floral scent of jasmine usually feels rich in the top notes, but when (B)/(A) is 1.90 or more, the sweet notes of jasmine can be maintained until the tail notes, especially when (B)/(A) is 2.20 or more until It is better to drink the jasmine after drinking (after swallowing). Further, when (B)/(A) is 1.94 or more, it is possible to enhance the sensation from the linalool and the methyl phthalate when it is contained in the mouth even at a temperature below room temperature, for example, when it is drunk in a refrigerated state. The top notes (very refreshing scent, odorless and scent of jasmine with a cool sensation). That is, the jasmine tea beverage having (B)/(A) of 1.94 or more and preferably 2.20 or more can fully feel the sweet taste of jasmine from the top fragrance (in the mouth) to the tail fragrance (after swallowing). And the scent of jasmine that spreads deep into the nose. In addition, when drinking (B)/(A) less than 1.90 jasmine tea drink in a refrigerated state, the floral fragrance is dull and lacks a cool floral scent, and its floral fragrance is extremely weak and immediately disappears. In the present invention, the ratio of (B)/(A) is not particularly limited. However, when the content of benzyl alcohol is too high, the soap-like flavor is enhanced, and a flavor different from floral fragrance may be felt. Therefore, the ratio of (B) / (A) is typically 10.0 or less, preferably 5.0 or less.
作為本發明對象之香氣成分的沈香醇、鄰胺苯甲酸甲酯及苄醇，可作為香料摻和在茶萃取物中並使其為上述比率，因作為茶葉(特別是茉莉花茶葉)的萃取物含有時，其發出的氣味柔和、無化學感、可享受更自然的花香，所以較佳。而且作為茶葉的萃取物含有上述香味成分的飲料在作為容器裝飲料時，不需要進行香料標示，從此觀點來看也為較佳的方式。As a perfume component of the object of the present invention, linalool, methyl anthranilate and benzyl alcohol can be blended as a perfume in a tea extract and made into the above ratio, as an extract of tea leaves (especially jasmine tea leaves) When it is contained, it is soft, non-chemical, and enjoys a more natural floral fragrance, so it is preferable. Further, as the extract of the tea leaves, the beverage containing the above-mentioned flavor component does not need to be labeled when it is used as a container, and it is also preferable from the viewpoint of this.
上述香氣成分的含量可根據嗜好適當設定，但(A)沈香醇及鄰胺苯甲酸甲酯的總量為0.2μg/ml以上、較佳0.35μg/ml以上、更佳0.5μg/ml以上時，可與(B)苄醇同時發揮更高的相乘作用，成為呈現豐富的茉莉花香味(具有茉莉花的甘甜口味與茉莉花的華貴香味)的茶飲料。The content of the aroma component may be appropriately set according to preference, but (A) the total amount of the linalool and the methyl anthranilate is 0.2 μg/ml or more, preferably 0.35 μg/ml or more, more preferably 0.5 μg/ml or more. It can simultaneously exert a higher multiplication effect with (B) benzyl alcohol, and becomes a tea drink which exhibits a rich jasmine scent (having a sweet taste of jasmine and a luxurious scent of jasmine).
(A)及(B)的含量及比例可藉由公知的任意方法測定。典型的方法，可使用實施例中記載的氣相色譜法測定。The content and ratio of (A) and (B) can be measured by any known method. A typical method can be measured by gas chromatography as described in the examples.
本發明的茶飲料可藉由上述的香氣成分(A)及(B)的相乘作用使茉莉花的香味(具有茉莉花的甘甜口味和茉莉花的華貴香味)顯著增強。因此，在充分萃取花香或萃取甘甜口味等的目的下，不需將茶葉萃取得很濃，即可得到以往沒有的具有清淡色調(以下稱水色)的、外觀具有清涼感的茉莉花茶飲料。此水色可用680nm處的吸光度表示，較佳的吸光度為0.015以下、更佳為0.01以下。The tea beverage of the present invention can significantly enhance the scent of jasmine (having a sweet taste of jasmine and a luxurious fragrance of jasmine) by the synergistic action of the above-mentioned aroma components (A) and (B). Therefore, in the purpose of sufficiently extracting the floral fragrance or extracting the sweet taste, it is possible to obtain a jasmine tea beverage having a refreshing color (hereinafter referred to as a water color) and having a refreshing appearance without the need to extract the tea leaves to be strong. This water color can be expressed by the absorbance at 680 nm, and the preferred absorbance is 0.015 or less, more preferably 0.01 or less.
本發明的茉莉花茶飲料如上所述，是直至尾香都可品味到茉莉花的香味的茶飲料，但藉由含有一定量以上的鈉離子及/或非聚合型兒茶素，也可賦予飲料體香(body)，使發出的氣味柔和。因此，含有一定量以上的鈉離子及/或非聚合型兒茶素之本發明的茶飲料形成了香味與口味更加協調的茉莉花茶飲料。As described above, the jasmine tea beverage of the present invention is a tea beverage which can taste the scent of jasmine until the tail scent, but can also be imparted to the beverage body by containing a certain amount or more of sodium ions and/or non-polymer catechins. The body makes the scent soft. Therefore, the tea beverage of the present invention containing a certain amount or more of sodium ions and/or non-polymer catechins forms a jasmine tea beverage having a more harmonious flavor and taste.
鈉離子含量較佳為60～100ppm、特佳為70～90ppm。而且非聚合型兒茶素含量(本說明書中，兒茶素類指((＋)-兒茶素、(-)-表兒茶素、(＋)-沒食子兒茶素、(-)-表沒食子兒茶素、(-)-兒茶素沒食子酸酯、(-)-表兒茶素沒食子酸酯、(-)-沒食子兒茶素沒食子酸酯、(-)-表沒食子兒茶素沒食子酸酯)的未聚合的單體的總量)較佳為300～500ppm左右，更佳為300～400ppm左右。超過上述範圍的上限時，由於鈉離子的鹽味、非聚合型兒茶素的澀味阻礙了茉莉花的花香，故不佳。為使鈉離子及/或非聚合型兒茶素含量達到上述的範圍，可選定茶葉或調整萃取條件，也可藉由添加抗壞血酸鈉或碳酸氫鈉、兒茶素製劑等進行調整。且此等濃度可藉由任何公知的方法測定。例如鈉離子濃度可藉由原子吸光光度法、ICP發光分析法測定，非聚合型兒茶素濃度可藉由HPLC等測定。The sodium ion content is preferably from 60 to 100 ppm, particularly preferably from 70 to 90 ppm. Moreover, the content of non-polymer catechins (in the present specification, catechins refer to ((+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-) - epigallocatechin, (-)-catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate The total amount of the unpolymerized monomer of the ester, (-)-epigallocatechin gallate) is preferably from about 300 to 500 ppm, more preferably from about 300 to 400 ppm. When the upper limit of the above range is exceeded, the salty taste of sodium ions and the astringency of non-polymer catechins hinder the floral scent of jasmine, which is not preferable. In order to achieve the above-mentioned range of sodium ion and/or non-polymer catechin content, the tea leaves may be selected or the extraction conditions may be adjusted, or may be adjusted by adding sodium ascorbate or sodium hydrogencarbonate or a catechin preparation. And such concentrations can be determined by any known method. For example, the sodium ion concentration can be measured by atomic absorption spectrophotometry or ICP luminescence analysis, and the non-polymer catechin concentration can be measured by HPLC or the like.
且證實了鈉離子量與本發明的容器裝茶飲料在長期保存時的沉澱量有關。為淡淡的水色、外觀具有清涼感的本發明的茶飲料在保存時維持其透明感、色調(水色)係重要的課題。因鈉離子量在上述範圍內時，對保存過程中水色的變化、沉澱的抑制均有效，所以為較佳的方式。It was also confirmed that the amount of sodium ions is related to the amount of precipitation of the container-packed tea beverage of the present invention during long-term storage. The tea beverage of the present invention having a cool water color and a refreshing appearance maintains its transparency and color tone (water color) during storage. When the amount of sodium ions is in the above range, it is effective in suppressing changes in water color and precipitation during storage, which is a preferred embodiment.
茶飲料中的咖啡因有時會妨礙茉莉花的香味。因此，本發明的茶飲料可使飲料中的咖啡因量為130ppm以下，較佳120ppm以下。咖啡因可根據茶葉的萃取條件調整到上述範圍，也可從萃取液中藉由周知的方法選擇性地除去來進行調整。咖啡因濃度可藉由HPLC等公知的任意方法進行測定。Caffeine in tea drinks sometimes interferes with the scent of jasmine. Therefore, the tea beverage of the present invention can make the amount of caffeine in the beverage 130 ppm or less, preferably 120 ppm or less. The caffeine can be adjusted to the above range depending on the extraction conditions of the tea leaves, or can be adjusted by selective removal from the extract by a known method. The caffeine concentration can be measured by any known method such as HPLC.
(容器裝茉莉花茶飲料的製造方法)(Method for manufacturing containerized jasmine tea drink)
本發明的容器裝茉莉花茶飲料可藉由常法進行製造。即藉由包括The container-packed jasmine tea beverage of the present invention can be produced by a conventional method. By including
1)將茉莉花茶以水性溶劑萃取的萃取步驟、1) an extraction step of extracting jasmine tea in an aqueous solvent,
2)視需要在萃取液中添加抗氧化劑及/或pH調節劑的調配步驟、2) adding an antioxidant and/or a pH adjuster to the extract as needed,
3)將萃取液或調配液加熱殺菌的殺菌步驟、及3) a sterilization step of heat-sterilizing the extract or the preparation liquid, and
4)填充到容器中的填充步驟4) Filling steps filled into the container
的製造方法來進行製造。Manufacturing method to manufacture.
萃取步驟中，作為原料的茉莉花茶葉可使用任何茶葉，但如上所述，因本發明的對象香氣成分(A)沈香醇及鄰胺苯甲酸甲酯、以及(B)苄醇係較佳作為來自茶葉的成分而含有，故為了使茶葉萃取液中的香氣成分(A)及(B)滿足本發明的特徵條件(B)/(A)≧1.90(較佳(B)/(A)≧1.94、更佳(B)/(A)≧2.20)，可選擇一種或兩種以上的茶葉。In the extraction step, as the raw material, the jasmine tea leaves may use any tea leaves, but as described above, the subject aroma components (A), linalool and methyl phthalate, and (B) benzyl alcohol are preferred as In order to make the aroma components (A) and (B) in the tea extract satisfy the characteristic condition (B) / (A) ≧ 1.90 of the tea extract (better (B) / (A) ≧ 1.94 More preferably (B) / (A) ≧ 2.20), one or two or more types of tea leaves may be selected.
為使本發明的較佳方式之非聚合型兒茶素含量為300～500ppm(較佳300～400ppm)、咖啡因含量為130ppm以下(較佳120ppm以下)，也可適當設定萃取步驟中的萃取條件。已知非聚合型兒茶素及咖啡因因萃取溫度越高越能被大量萃取，故可對應選擇的茶葉中的非聚合型兒茶素含量、咖啡因含量設定萃取溫度，為了如本發明一樣含有一定量的非聚合型兒茶素，通常用50～90℃、較佳60～80℃的溫水萃取。萃取時間根據溶劑的溫度、溶劑的使用量、攪拌的程度而改變，通常為30秒～30分鐘、較佳為3～10分鐘左右。In order to make the non-polymer catechin content of the preferred embodiment of the present invention 300 to 500 ppm (preferably 300 to 400 ppm) and the caffeine content 130 ppm or less (preferably 120 ppm or less), the extraction in the extraction step may be appropriately set. condition. It is known that non-polymer catechins and caffeine can be extracted in large amounts because the extraction temperature is higher, so the extraction temperature can be set corresponding to the non-polymer catechin content and caffeine content in the selected tea leaves, in order to be as in the present invention. A certain amount of non-polymer catechin is contained, and it is usually extracted with warm water of 50 to 90 ° C, preferably 60 to 80 ° C. The extraction time varies depending on the temperature of the solvent, the amount of the solvent used, and the degree of stirring, and is usually from 30 seconds to 30 minutes, preferably from about 3 to 10 minutes.
且作為本發明的萃取液，為了達到所需的香氣成分含量、非聚合型兒茶素含量及咖啡因含量，可混合在不同的萃取條件下萃取的兩種以上的萃取液。Further, as the extract of the present invention, in order to achieve a desired aroma component content, a non-polymer catechin content, and a caffeine content, two or more extracts extracted under different extraction conditions may be mixed.
此外，視需要，在萃取時或萃取後，可進行添加L-抗壞血酸等的抗氧化劑、碳酸氫鈉等的pH調節劑的調配步驟。藉由此等抗氧化劑、pH調節劑的添加，可將茶飲料中的鈉離子含量調整到60～100ppm、較佳為70～90ppm。Further, if necessary, a preparation step of adding a pH adjuster such as an antioxidant such as L-ascorbic acid or sodium hydrogencarbonate may be carried out during or after the extraction. The sodium ion content in the tea beverage can be adjusted to 60 to 100 ppm, preferably 70 to 90 ppm by the addition of such an antioxidant and a pH adjuster.
將如此得到的萃取液(或調配液)填充到容器中。在此，容器可使用瓶、罐、紙盒、PET瓶等任何形態的容器，但因本發明的茶飲料是外觀具有清涼感且呈現以往沒有的水色的茶飲料，故較佳使用透明容器(例如PET瓶)。The extract (or formulation) thus obtained is filled into a container. Here, the container may be any container of any form such as a bottle, a can, a carton, or a PET bottle. However, since the tea beverage of the present invention is a tea beverage having a refreshing appearance and exhibiting a water color which has not been conventionally used, it is preferable to use a transparent container ( For example PET bottles).
在容器裝茶飲料中，根據容器的形態進行加熱殺菌。加熱殺菌的方法可使用公知的方法，例如，為得到本發明之較佳方式之一例的PET瓶裝茶飲料，可將萃取液(或調配液)用130～145℃、Fo值為4以上的UHT殺菌法來進行加熱殺菌。In the container-packed tea beverage, heat sterilization is carried out according to the form of the container. A known method can be used for the method of heat sterilization. For example, in order to obtain a PET bottled tea beverage which is an example of a preferred embodiment of the present invention, the extract (or the formulation liquid) can be used at 130 to 145 ° C and a Fo value of 4 or more UHT. The sterilization method is used for heat sterilization.
填充步驟中，可將上述經加熱殺菌的飲料進行熱填充，也可在冷卻後進行無菌填充，但因本發明中重要的香氣成分苄醇受熱易消失，故較佳在冷卻後進行無菌填充。無菌填充時的填充溫度較佳為50℃以下、更佳為20～45℃、特佳為25～40℃。In the filling step, the heat-sterilized beverage may be hot-filled or aseptically filled after cooling. However, since the benzyl alcohol, which is an important aroma component in the present invention, is easily removed by heat, it is preferably aseptically filled after cooling. The filling temperature at the time of aseptic filling is preferably 50 ° C or lower, more preferably 20 to 45 ° C, and particularly preferably 25 to 40 ° C.
而且在本發明的容器裝茶飲料的製造中，在加熱殺菌前較佳進行將溶解在萃取液(或調配液)中的氧進行脫氣的去氧步驟。藉由脫氣，可抑制加熱殺菌時或長期保存時香氣成分的變化、減少、茶飲料的褐變。脫氣方法無任何限制，可使用公知的方法。具體地說，可例舉膜分離法、多孔膜過濾法、氣體置換法、加熱法、減壓法、超音波法，其中，從操作簡便性來看，較佳運用使用了脫氣器的減壓法。但是，因過度脫氣會改變或減少茉莉花的香氣成分的組成，故進行脫氣時控制萃取液(或調配液)中溶解的氧為1～5ppm(較佳為2～4ppm)。Further, in the production of the container-packed tea beverage of the present invention, it is preferred to carry out a deoxygenation step of deaerating oxygen dissolved in the extract (or the formulation liquid) before heat sterilization. By degassing, it is possible to suppress the change and decrease of the aroma component during heat sterilization or long-term storage, and the browning of the tea beverage. The degassing method is not limited, and a known method can be used. Specifically, a membrane separation method, a porous membrane filtration method, a gas replacement method, a heating method, a pressure reduction method, and an ultrasonic method can be exemplified. Among them, from the viewpoint of ease of operation, it is preferable to use a deaerator. Press method. However, since excessive degassing changes or decreases the composition of the aroma component of jasmine, it is 1 to 5 ppm (preferably 2 to 4 ppm) to control the dissolved oxygen in the extract (or formulation) during degassing.
實施例Example
以下，本發明列舉實施例進行說明，但本發明不限於此等實施例。且實施例中，無特殊情況下，摻和量及其他按重量標準。Hereinafter, the present invention will be described by way of examples, but the present invention is not limited to the examples. In the examples, there are no special cases, the amount of blending and other weight standards.
試驗例1.添加苄醇所引起的香味變化Test Example 1. Changes in flavor caused by the addition of benzyl alcohol
對市售的PET瓶裝茉莉花茶飲料A測定其香氣成分量。測定方法如下。The amount of aroma components of the commercially available PET bottled jasmine tea beverage A was measured. The measurement method is as follows.
在小玻璃瓶(Vial)(容量10ml)中加入5ml試樣溶液，以在氣相部混入SPME纖維的狀態30分鐘加熱(50℃)、攪拌、採集揮發的成分用於GC/MS測定。5 ml of the sample solution was placed in a vial (capacity: 10 ml), and the mixture was heated (50 ° C) for 30 minutes while being mixed with the SPME fiber in the gas phase portion, stirred, and the volatile component was collected for GC/MS measurement.
GC/MS測定條件如下。The GC/MS measurement conditions were as follows.
裝置Device
GC:Agilent Technologies製GC6890NGC: GC6890N manufactured by Agilent Technologies
MS:Agilent Technologies製5975inertMS: 5975inert by Agilent Technologies
管柱Column
HP-10.32mmΦ ×30m(膜厚度5μm)HP-10.32mm Φ × 30m (film thickness 5μm)
SPME纖維SPME fiber
Supelco製65μm PDMS/DVBSupelco's 65μm PDMS/DVB
定量離子Quantitative ion
Benzyl Alchol：m/z=108Benzyl Alchol: m/z=108
Linalool：m/z=71Linalool: m/z=71
Benzyl acetate：m/z=108Benzyl acetate: m/z=108
indole：m/z=117Indole:m/z=117
Methyl anthranilate：m/z=119Methyl anthranilate: m/z=119
溫度條件Temperature condition
35℃(保持3min)-10℃/min-250℃35 ° C (hold 3 min) -10 ° C / min -250 ° C
載氣流量Carrier gas flow
He 1.7ml/min.He 1.7ml/min.
注入法Injection method
不分流 3min.No split 3min.
Inj溫度Inj temperature
250℃250 ° C
IF溫度IF temperature
250℃250 ° C
離子室溫度Ion chamber temperature
250℃250 ° C
EM電壓EM voltage
2700eV2700eV
測定質量範圍Measuring mass range
29～350amu29～350amu
茉莉花茶飲料A含有沈香醇0.12μg/ml、鄰胺苯甲酸甲酯0.09μg/ml、苄醇0.38μg/ml，相對於(A)沈香醇及鄰胺苯甲酸甲酯的總量，(B)苄醇的比例((A)/(B))為1.809。在該茉莉花茶飲料A中，添加藉由合成法得到的苄醇10、20、100ppm，評估對茉莉花茶飲料的香味的影響(試驗品1～3)。Jasmine tea beverage A contains 0.12 μg/ml of linalool, 0.09 μg/ml of o-amine benzoate, and 0.38 μg/ml of benzyl alcohol, relative to the total amount of (A) linalool and methyl anthranilate (B). The ratio of benzyl alcohol ((A)/(B)) was 1.809. In the jasmine tea drink A, 10, 20, and 100 ppm of benzyl alcohol obtained by the synthesis method were added, and the influence on the flavor of the jasmine tea drink (test pieces 1 to 3) was evaluated.
結果示於表1。在市售的茶飲料A中少量添加苄醇，可在茉莉花的香味中發揮留香性，到尾香都能品味茉莉花的甘甜口味。The results are shown in Table 1. A small amount of benzyl alcohol is added to the commercially available tea beverage A to impart a fragrance to the scent of jasmine, and to taste the sweet taste of jasmine to the scent.
實施例1.香氣平衡所引起的香味變化Example 1. Changes in aroma caused by aroma balance
混合多種茉莉花茶葉，在約70℃的溫水中萃取5分鐘。分離茶葉後，冷卻進行離心分離，除去不溶性固形成分。在此萃取液中，添加L-抗壞血酸鈉及碳酸氫鈉，得到調配液。將該調配液中的溶解氧使用脫氣器脫氣，使調配液中的溶解氧為3～4ppm左右。Mix a variety of jasmine tea leaves and extract for 5 minutes in warm water at about 70 °C. After the tea leaves were separated, they were cooled and centrifuged to remove insoluble solid components. To the extract, L-ascorbate and sodium hydrogencarbonate were added to obtain a formulation. The dissolved oxygen in the preparation liquid is degassed using a degasser, and the dissolved oxygen in the preparation liquid is about 3 to 4 ppm.
在該脫氣後的調配液中施行UHT殺菌(137℃、40秒)，40℃下冷卻，無菌條件下填充到PET瓶中(本發明品1)。此外，還製造了不進行脫氣而進行加熱殺菌，80℃下進行熱填充的容器裝茉莉花茶飲料(本發明品2)。The degassed preparation liquid was subjected to UHT sterilization (137 ° C, 40 seconds), cooled at 40 ° C, and filled into a PET bottle under aseptic conditions (Inventive Product 1). Further, a container-packed jasmine tea beverage (Inventive Product 2) which was heat-sterilized without degassing and was hot-filled at 80 ° C was also produced.
而且準備試驗例1中使用的市售茉莉花茶飲料A。而後混合茉莉花茶飲料A與本發明品2、本發明品1與本發明品2，得到了包括茶飲料A、本發明品1及2在內的5種香氣成分((A)沈香醇及鄰胺苯甲酸甲酯、(B)苄醇)形成各種平衡的飲料。Further, a commercially available jasmine tea drink A used in Test Example 1 was prepared. Then, the jasmine tea beverage A and the inventive product 2, the inventive product 1 and the inventive product 2 were mixed, and five kinds of aroma components including the tea beverage A and the inventive products 1 and 2 were obtained ((A) linalol and adjacent Methyl benzoate, (B) benzyl alcohol) form a variety of balanced beverages.
對於5種茶飲料，將其香氣成分與試驗例1同樣測定。且在冰箱(5℃)中保存後，從冰箱中取出立即飲用，評估其香味。香味的評估有頭香(含在口中時的香味；最初的香味)、尾香(咽下後的香味；殘留在口中的香味)，將大受喜愛的香味評估為5分，將其合計用總分表示。The aroma components of the five types of tea beverages were measured in the same manner as in Test Example 1. After storage in a refrigerator (5 ° C), it was taken out from the refrigerator and immediately consumed to evaluate the fragrance. The scent is evaluated by the top notes (the scent in the mouth; the original scent), the scent (the scent after swallowing; the scent remaining in the mouth), and the favorite scent is evaluated as 5 points, and the total is used. The total score is expressed.
結果示於表2。B/A≧1.90時，尾香中殘留有茉莉花的香味(留香性)，B/A≧1.94時，頭香的華貴香味得到了增強。本發明品1及2與市售的茶飲料A相比為淡淡的水色，是外觀具有清涼感的飲料。The results are shown in Table 2. When B/A ≧ 1.90, the scent of jasmine remained in the tail scent (residence), and when B/A ≧ 1.94, the luxurious scent of the top scent was enhanced. The inventive products 1 and 2 are lighter in color than the commercially available tea beverage A, and are beverages having a refreshing appearance.
呈現淡淡水色的本發明品1及2含有60ppm以上(藉由ICP發光分析法測定)的鈉離子、300ppm以上(藉由HPLC測定)的非聚合型兒茶素，咖啡因為130ppm以下(藉由HPLC測定)。雖然呈現淡淡的水色，但卻是具有體香的茉莉花茶飲料，是可品味到無雜味有清涼感的茉莉花的香味的飲料。特別是本發明品2是口中充滿了茉莉花的香味、從頭香到尾香均能充分感受到茉莉花的香味和甘甜口味的飲料。The present inventions 1 and 2 exhibiting a pale water color contain 60 ppm or more (measured by ICP emission spectrometry) sodium ions, 300 ppm or more (measured by HPLC) of non-polymer catechin, and coffee is 130 ppm or less (by HPLC) Determination). Although it has a light water color, it is a fragrant jasmine tea drink, and it is a drink that can taste the scent of jasmine without any odor and coolness. In particular, the product 2 of the present invention is a beverage in which the scent of the jasmine is filled in the mouth, and the scent of the jasmine and the sweet taste can be fully felt from the top fragrance to the tail fragrance.
而且，將本發明品2在常溫下保存1個月後，再於冰箱中冷卻後飲用，其水色及香味未改變，是具有以往沒有的水色及香味的茉莉花茶飲料。In addition, the product 2 of the present invention is stored at room temperature for one month, and then cooled in a refrigerator and then drunk, and the water color and flavor are not changed, and it is a jasmine tea drink having a water color and a fragrance which have not been conventionally used.
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| JP2008162696A JP4990845B2 (en) | 2008-06-23 | 2008-06-23 | Jasmine tea beverage |
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| WO2012029131A1 (en) * | 2010-08-31 | 2012-03-08 | 株式会社伊藤園 | Container-packed green tea drink and process for producing the same |
| JP4944253B2 (en) * | 2010-08-31 | 2012-05-30 | 株式会社 伊藤園 | Containerized green tea beverage and method for producing the same |
| CN102524449A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Sugar-free jasmine clear tea beverage preparation method |
| JP6525492B2 (en) * | 2013-03-28 | 2019-06-05 | ポッカサッポロフード＆ビバレッジ株式会社 | Oolong tea beverage and method for producing the same |
| JP6061314B2 (en) * | 2015-06-09 | 2017-01-18 | 株式会社 伊藤園 | Container-packed jasmine tea beverage for warming sale and method for producing the same |
| CN106720675A (en) * | 2016-12-01 | 2017-05-31 | 安徽阜南常晖食品有限公司 | A kind of health jasmine tea beverage |
| CN106720684A (en) * | 2016-12-20 | 2017-05-31 | 长兴众化生物科技有限公司 | A kind of preparation method of Luzhou-flavor hair peak jasmine instant tea |
| JP6974041B2 (en) * | 2017-06-06 | 2021-12-01 | サッポロビール株式会社 | Beverages, beverage-based, beverage manufacturing methods, beverage-based manufacturing methods, and orange flower-like aroma imparting methods |
| CN110024882A (en) * | 2018-01-11 | 2019-07-19 | 贵州益佰大健康医药股份有限公司 | A kind of five-flowered tea and preparation method thereof |
| JP7217645B2 (en) * | 2019-02-25 | 2023-02-03 | サントリーホールディングス株式会社 | Beverage with reduced off-flavor derived from furaneol |
| WO2020175378A1 (en) * | 2019-02-25 | 2020-09-03 | サントリーホールディングス株式会社 | Drink having reduced furaneol-derived off-flavor |
| JP7217646B2 (en) * | 2019-02-25 | 2023-02-03 | サントリーホールディングス株式会社 | Beverage with reduced off-flavor derived from furaneol |
| JP6676817B1 (en) * | 2019-10-02 | 2020-04-08 | サントリーホールディングス株式会社 | Beverage with reduced off-flavor derived from furaneol |
| CN112655792A (en) * | 2020-12-16 | 2021-04-16 | 邸杰 | Sugar-free osmanthus flower and jasmine flower tea beverage and preparation method thereof |
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| JP2005143467A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Green tea flavored composition |
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| JP2005046005A (en) * | 2003-06-03 | 2005-02-24 | Yoshiki Katsurayama | Tea leaf-containing food, and method for producing the same |
| JP4656566B2 (en) * | 2005-02-08 | 2011-03-23 | 株式会社ひかわ | Oolong tea recipe |
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