WO2020071106A1 - 緑茶入り飲料、緑茶入り飲料の退色抑制方法、及び緑茶入り飲料の製造方法 - Google Patents
緑茶入り飲料、緑茶入り飲料の退色抑制方法、及び緑茶入り飲料の製造方法Info
- Publication number
- WO2020071106A1 WO2020071106A1 PCT/JP2019/036359 JP2019036359W WO2020071106A1 WO 2020071106 A1 WO2020071106 A1 WO 2020071106A1 JP 2019036359 W JP2019036359 W JP 2019036359W WO 2020071106 A1 WO2020071106 A1 WO 2020071106A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- green tea
- acid
- beverage
- component
- ascorbic acid
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 193
- 235000009569 green tea Nutrition 0.000 title claims abstract description 184
- 235000013361 beverage Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000002845 discoloration Methods 0.000 title abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 127
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 56
- 229910052802 copper Inorganic materials 0.000 claims abstract description 56
- 239000010949 copper Substances 0.000 claims abstract description 56
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 53
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 51
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 44
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 33
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 29
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 28
- 239000000467 phytic acid Substances 0.000 claims abstract description 28
- 229940068041 phytic acid Drugs 0.000 claims abstract description 28
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 19
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 18
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 18
- 239000004318 erythorbic acid Substances 0.000 claims abstract description 18
- 229940026239 isoascorbic acid Drugs 0.000 claims abstract description 18
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 17
- 239000011975 tartaric acid Substances 0.000 claims abstract description 17
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 16
- 239000000174 gluconic acid Substances 0.000 claims abstract description 16
- 238000005562 fading Methods 0.000 claims description 36
- 150000003839 salts Chemical class 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 21
- 235000020332 matcha tea Nutrition 0.000 claims description 9
- 150000000996 L-ascorbic acids Chemical class 0.000 abstract 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 54
- 238000003860 storage Methods 0.000 description 38
- 235000019441 ethanol Nutrition 0.000 description 33
- 239000000796 flavoring agent Substances 0.000 description 30
- 235000019634 flavors Nutrition 0.000 description 30
- 235000020094 liqueur Nutrition 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 230000000694 effects Effects 0.000 description 15
- 239000000203 mixture Substances 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 235000013616 tea Nutrition 0.000 description 10
- 230000002401 inhibitory effect Effects 0.000 description 9
- 235000020083 shōchū Nutrition 0.000 description 9
- 239000000843 powder Substances 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 229930002875 chlorophyll Natural products 0.000 description 6
- 235000019804 chlorophyll Nutrition 0.000 description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 238000012790 confirmation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 229940094952 green tea extract Drugs 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000001058 brown pigment Substances 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000019992 sake Nutrition 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019805 chlorophyllin Nutrition 0.000 description 1
- 229940099898 chlorophyllin Drugs 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000001944 continuous distillation Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- -1 for example Substances 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000001261 hydroxy acids Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 150000002681 magnesium compounds Chemical class 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 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 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 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 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 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 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a beverage containing green tea, a method for suppressing fading of a beverage containing green tea, and a method for producing a beverage containing green tea.
- the green tea beverage of the present invention is a high-quality beverage having a suppressed color fading of the green-brown element, a vivid color, and a good flavor as compared with the conventional green tea beverage.
- Tea beverages containing tea ingredients such as green tea are known.
- green tea is used as a raw material of a beverage, there is a problem that chlorophyll contained in the green tea changes due to the influence of temperature, pH, light, and the like, and the beverage is discolored or faded.
- Patent Literature 1 discloses matcha with improved storage stability, characterized by blending cyclodextrin with matcha.
- Patent Literature 2 discloses a matcha powder and a method for producing a matcha powder in which discoloration and discoloration caused by attaching a magnesium compound to a surface are prevented.
- Patent Literature 3 discloses a green tea which is excellent in green color tone stability and flavor stability during storage without losing the original flavor and other active ingredients of green tea by adding an alkaline solution.
- an object of the present invention is to provide a high-quality beverage containing green tea, which is suppressed in color fading of green-brown element, is vivid, and has a good flavor, based on the above-mentioned problems of the prior art.
- the present inventors use phytic acid, tartaric acid, or gluconic acid (component (B)) in combination with ascorbic acid or erythorbic acid or a salt thereof (component (C)), and further adjust the copper content to a predetermined value.
- component (B) phytic acid, tartaric acid, or gluconic acid
- component (C) ascorbic acid or erythorbic acid or a salt thereof
- One aspect of the present invention includes (A) green tea, (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid, and (C) ascorbic acid, a salt of ascorbic acid, erythorbic acid, And green tea containing at least one selected from the group consisting of salts of erythorbic acid and having a copper content of 0.3 mg / L or more.
- the concentration of the component (B) is 0.05 to 2.5 g / L.
- the concentration of the component (C) is 0.2 to 5 g / L.
- the composition further contains alcohol, and the alcohol concentration is 1 to 60 v / v%.
- the green tea is matcha tea.
- the component (B) is phytic acid
- the component (C) is ascorbic acid or a salt of ascorbic acid.
- the component (B) is phytic acid
- the concentration of the component (B) is 0.05 to 2.5 g / L
- the component (C) is ascorbic acid or a salt of ascorbic acid
- the component (C) has a concentration of 0.2 to 5 g / L, further contains alcohol, the alcohol concentration is 1 to 60 v / v%, and the green tea is matcha.
- Another aspect of the present invention relates to a beverage containing green tea, wherein (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid, and (C) ascorbic acid, a salt of ascorbic acid, erythorbic acid, And at least one selected from the group consisting of salts of erythorbic acid, and further containing copper so as to have a content of 0.3 mg / L or more.
- the component (B) is contained so as to have a final concentration of 0.05 to 2.5 g / L.
- the component (C) is contained so as to have a final concentration of 0.2 to 5 g / L.
- the beverage containing green tea further contains alcohol, and the alcohol concentration is 1 to 60 v / v%.
- the green tea is matcha tea.
- the component (B) is phytic acid
- the component (C) is ascorbic acid or a salt of ascorbic acid.
- the component (B) is phytic acid
- the component (B) is contained at a final concentration of 0.05 to 2.5 g / L
- the component (C) is ascorbic acid or ascorbic acid.
- Another aspect of the present invention is a method for producing the above-mentioned beverage containing green tea, wherein the green tea is a green tea obtained by a method comprising contacting a green tea raw material with copper, producing a beverage containing green tea. Is the way.
- the green tea is matcha tea.
- Example 1 is a photograph showing the appearance of six types of alcoholic beverages containing green tea prepared in Example 1-2.
- the beverage containing green tea of the present invention comprises (A) green tea, (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid, and (C) ascorbic acid, a salt of ascorbic acid, erythorbic acid, And at least one selected from the group consisting of salts of erythorbic acid, and having a copper content of a specific amount or more.
- the method for suppressing fading of a green tea-containing beverage of the present invention comprises allowing the green tea-containing beverage to contain the component (B) and the component (C), and further contain copper so as to have a specific amount or more. is there.
- Green tea in the present invention refers to tea made from tea leaves, which has been subjected to heat treatment of picked tea leaves to prevent fermentation. Green tea is classified as unfermented tea (non-fermented tea). Examples of green tea include matcha, sencha, and gyokuro. In the present invention, it is preferable to adopt green tea with a bright green appearance, and matcha is particularly preferably employed.
- Matcha '' in the present invention is the same as the general definition of matcha, and is obtained by steaming raw tea leaves cultivated under light-shielding conditions and then drying the obtained tea, which is finely pulverized with a stone mill or the like. Point to.
- fine grinding may be performed by mechanical grinding with a mass colloid or a colloid mill.
- the form of green tea used when producing the green tea-containing beverage of the present invention is not particularly limited.
- a powdery, liquid, or paste-like one can be appropriately selected and used.
- the content of green tea in the green tea-containing beverage of the present invention is not particularly limited, but can be appropriately selected from a range in which green appearance is vivid, for example, a range of 0.3 to 20 g / L.
- green tea containing 10 ppm (mg / kg) or more of copper it is preferable to use green tea containing 100 ppm (mg / kg) or more of copper.
- Such green tea can be obtained, for example, by a method including contacting a green tea raw material (for example, raw tea leaves, Tencha) with copper.
- a green tea raw material for example, raw tea leaves, Tencha
- it can be obtained by a method including treating a green tea raw material for a predetermined time while heating as necessary in a metal container made of a metal containing copper.
- the green tea beverage of the present invention has a copper content of 0.3 mg / L or more. If the copper content is less than 0.3 mg / L, the green appearance of the beverage containing green tea may not be vivid. In addition, the allowable upper limit of copper in the Japanese dietary intake standard is 10 mg / day. And, it has been confirmed that the copper content in the beverage containing green tea can exert the effect of suppressing the fading of green brown pigment up to 20 mg / L.
- the component (B) is at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid.
- ⁇ ⁇ Phytic acid one of the components (B), is a hexaphosphate of myo-inositol and has CAS registration number 83-86-3.
- Tartaric acid one of the components (B), is L-tartaric acid.
- Tartaric acid is a hydroxy acid abundant in sour fruits, especially grapes and wine.
- Gluconic acid which is one of the components (B), is a carboxylic acid produced by oxidizing the carbon at position 1 of glucose, and is a CAS registration number 526-95-4.
- the content of the component (B) in the present invention is not particularly limited as long as the effect of suppressing the fading of green-brown element is exhibited, but is preferably 0.05 to 2.5 g / L, more preferably 0.1 to 2.5 g / L.
- the range is from 0.05 to 2 g / L, and more preferably from 0.05 to 1 g / L.
- the component (B) is less than 0.05 g / L, the effect of suppressing fading may be reduced. If the component (B) exceeds 2.5 g / L, the acidity may be too high (too strong).
- a part of tartaric acid may be replaced with tartaric acid salt.
- gluconic acid is used as the component (B)
- a part of gluconic acid may be replaced with a salt of gluconic acid.
- phytic acid or tartaric acid for the component (B), and it is particularly preferable to use phytic acid which is less likely to be sour (not too strong).
- the component (C) is at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid.
- Ascorbic acid which is one of the components (C), is L-ascorbic acid, a kind of water-soluble vitamin, and is also called vitamin C.
- Examples of the salt of ascorbic acid include sodium ascorbate.
- ⁇ ⁇ Erythorbic acid one of the components (C), is a stereoisomer of L-ascorbic acid and is a substance used as an antioxidant in food additives.
- Examples of the salt of erythorbic acid include sodium erythorbic acid.
- the content of the component (C) in the present invention is not particularly limited as long as it is within a range in which the effect of suppressing fading of greenish brown is exhibited, but is preferably 0.2 to 5 g / L, more preferably 0.2 to 5 g / L. It is in the range of 3 g / L, more preferably 0.2 to 1 g / L. If the component (C) is less than 0.2 g / L, the effect of suppressing fading may be small. If the component (C) exceeds 5 g / L, the acidity may be too high (too strong).
- the beverage containing green tea of the present invention may contain other ingredients, for example, food additives such as flavors, sugars, sweeteners, and sour agents, if necessary.
- a coloring agent such as copper chlorophyll (copper chlorophyll) or copper chlorophyllin may be added to the green tea beverage of the present invention.
- these coloring agents can be used in combination with green tea containing 10 ppm (mg / kg) or more of the above copper.
- the beverage with green tea of the present invention is highly versatile, and can be drunk as it is, diluted with water, or broken with carbonated water.
- the green tea-containing beverage of the present invention has good preservability, suppresses fading of the green-brown element, and can stably maintain the green appearance.
- the beverage with green tea of the present invention further contains alcohol.
- the beverage of the present embodiment may be referred to as “alcoholic beverage containing green tea”.
- alcohol concentration refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.
- the “alcoholic beverage containing green tea” in the present invention is an alcoholic beverage containing green tea, for example, a mixture of green tea such as matcha and water with an alcohol raw material, and if necessary, further a flavor, a saccharide, a sweetener, and a sour taste. It is a mixture of food additives such as ingredients and other raw materials. Specific examples include so-called spirits such as chu-hi, cocktail, fizz, wine cooler, liqueurs, etc., which contain green tea.
- the alcohol raw material is not particularly limited, and includes, for example, brewed alcohol, spirits (lamb, vodka, gin, etc.), liqueurs, whiskey, brandy or shochu (continuous distillation shochu, single distillation shochu), and the like.
- brewed liquors such as sake, wine, and beer may be used.
- These alcohol raw materials can be used alone or in combination, but it is preferable to select an alcohol raw material that makes use of the flavor.
- an alcoholic beverage containing green tea as a liqueur or chuhai.
- the alcohol concentration of the alcoholic beverage containing green tea of the present invention may be appropriately selected depending on the form, for example, but is typically in the range of 1 to 60 v / v%.
- the alcohol concentration may be in the range of 10 to 60 v / v%.
- the alcohol concentration may be in the range of 1 to 10 v / v%.
- an alcoholic beverage containing sparkling green tea can be obtained by subjecting the mixture obtained by mixing the respective raw materials to carbonation and containing carbon dioxide gas.
- the gas volume of the alcoholic beverage containing sparkling green tea is 1.5 to 3.5.
- the pH of the alcoholic beverage containing green tea of the present invention is preferably from 3.5 to less than 4.0, more preferably from 3.6 to less than 3.8. When the pH is less than 4.0, and more preferably less than 3.8, excessive heat sterilization does not have to be performed, so that an alcoholic beverage containing green tea having a more vivid green appearance and a good flavor. It can be.
- the alcoholic beverage containing green tea of the present invention may contain other components as necessary.
- a saccharide may be further contained.
- saccharides saccharides generally used in the production of liqueurs, chu-his, and fruit mixed sakes can be used. Specifically, glucose, fructose, granulated sugar, fructose-glucose liquid sugar, glucose-fructose liquid sugar, sucrose liquid sugar, ice sugar, brown sugar, honey and the like can be used.
- the alcoholic beverage containing green tea of the present invention is obtained, for example, by adding green tea such as matcha, the component (B), and the component (C) to the raw material alcohol, and further adding other raw materials such as saccharides and flavors as necessary.
- green tea obtained by a method including contacting a green tea raw material with copper as described above can be used, or a coloring agent such as copper chlorophyll can be used.
- milk milk
- milk milk
- the alcoholic beverage containing green tea of the present invention hardly produces a precipitate even when used for splitting milk, and does not impair the appearance.
- the alcoholic beverage containing green tea according to the present invention can be drunk by a method such as adding ice and drinking as it is, or diluting with water. Furthermore, when it does not contain carbon dioxide gas, it can be taken by a method such as splitting with carbonated water and drinking or splitting with milk. ADVANTAGE OF THE INVENTION
- the alcoholic beverage containing green tea of the present invention has good preservability, suppresses fading of green-brown color, and can stably maintain the vividness of green appearance.
- the beverage with green tea of the present invention is also useful as a split material (split material).
- a matcha shochu split as an example, when a restaurant provides a matcha shochu split, the matcha powder is usually dissolved in water on the spot, and the shochu is mixed with the powder. In other words, if matcha is dissolved in water, the color fades in about one day, so each time the matcha powder is dissolved in water.
- the beverage containing green tea (beverage containing matcha) of the present invention is used as a splitting material and mixed with shochu to prepare matcha powder of shochu, it is not necessary to dissolve the matcha powder every time.
- the beverage containing green tea of the present invention has good preservability, suppresses the fading of green-brown color, and can stably maintain the vividness of green appearance, so that it can be used as such a split material.
- the splitting material is in the form of an alcoholic beverage containing green tea, it is not necessary to separately use shochu or the like.
- ice can be added to the split material to directly provide an alcoholic beverage containing green tea.
- the split material can be diluted with water and provided as an alcoholic beverage containing green tea.
- the split material can be split with carbonated water to provide a sparkling green tea-containing alcoholic beverage.
- the split material can be split with milk to provide a green tea-containing alcoholic beverage containing milk.
- the evaluation of the green appearance can be performed using a spectrophotometer or a colorimeter.
- evaluation can be performed using values quantified by the L * a * b * color system.
- the L * value is lightness representing the brightness of the color, and takes a numerical value from 0 to 100. The higher the value, the higher the brightness.
- Each of the a * value and the b * value is a chromaticity representing the strength of the color. The more the a * value is in the plus (+) direction, the stronger red is, and the more the a * value is in the minus ( ⁇ ) direction, the stronger green is.
- fading of green-brown elements is suppressed, and the color becomes vivid.
- the mechanism is considered as follows. That is, chlorophyll, which is green brown, is decomposed to pheophytin and discolored, and the colorless catechins contained in green tea are oxidized to theaflavins and thealvidins to turn reddish brown or blackish brown. It is. Regarding the former, it seems that the fading of the green color of chlorophyll could be suppressed by setting the copper content to 0.3 mg / L or more.
- Example 1-1 Confirmation of effect of phytic acid
- the phytic acid content was different from that of the formulation shown in Table 1.
- Five liqueurs were produced (alcohol concentration: 12.4 v / v%).
- the phytic acid concentration was 0.025 g / L, 0.05 g / L, 0.25 g / L, 0.5 g / L, or 2.5 g / L.
- matcha matcha obtained by a method including contacting matcha raw materials with copper was used.
- the copper content of each liqueur was 2.3 mg / L.
- Example 1-2 Confirmation of effect of phytic acid and ascorbic acid ⁇ 1>
- the composition was as shown in “Example 1-2” in Table 2 and the ascorbic acid content was different.
- Liqueurs alcoholic beverages containing green tea
- the ascorbic acid concentration was 0.01 g / L, 0.05 g / L, 0.1 g / L, 0.2 g / L, 1.0 g / L, or 5.0 g / L.
- matcha matcha obtained by a method including contacting matcha raw materials with copper was used.
- the copper content of each liqueur was 5.8 mg / L.
- Fig. 1 is a photograph showing the appearance of each liqueur, in which the color tone of each liqueur placed in a colorless and transparent vial is observed.
- each liqueur having an ascorbic acid concentration of 0.01 g / L, 0.05 g / L, 0.1 g / L, 0.2 g / L, 1.0 g / L, and 5.0 g / L is shown from the left. I have.
- the fading was remarkably suppressed, particularly in the range of the ascorbic acid concentration of 0.2 to 5.0 g / L, and a bright green color was maintained.
- Example 1-3 Confirmation of effect of phytic acid and ascorbic acid ⁇ 2>
- the copper content of the liqueur was 2.3 mg / L.
- Example 1-4 Confirmation of the effects of tartaric acid and ascorbic acid
- Table 2 Six types of liqueurs (alcoholic beverages containing green tea) having the following composition and different ascorbic acid contents were produced (alcohol concentration: 12.4 v / v%).
- the ascorbic acid concentration was 0.01 g / L, 0.05 g / L, 0.1 g / L, 0.2 g / L, 1.0 g / L, or 5.0 g / L.
- matcha As matcha, matcha obtained by a method including contacting matcha raw materials with copper was used.
- the copper content of each liqueur was 5.8 mg / L.
- 0.35 g which is the amount of tartaric acid, was adopted as a value that would result in the same pH as the liqueur of Example 1-2.
- Example 1-5 Confirmation of effects of gluconic acid and ascorbic acid
- gluconic acid and ascorbic acid were examined by examining the effect of gluconic acid and ascorbic acid on the fading inhibition of green-brown element in alcoholic beverages containing green tea using matcha tea.
- the ascorbic acid concentration was 0.01 g / L, 0.05 g / L, 0.1 g / L, 0.2 g / L, 1.0 g / L, or 5.0 g / L.
- matcha matcha obtained by a method including contacting matcha raw materials with copper was used.
- the copper content of each liqueur was 5.8 mg / L.
- 1.5 g which is the blending amount of gluconic acid, was adopted as a value that would result in the same pH as the liqueur of Example 1-2.
- Example 1-3 In the formulation of Example 1-3, the blending amounts of 67 v / v% alcohol and deionized water were adjusted so that the alcohol concentration was 5 v / v%. This was subjected to carbonation in a conventional manner to contain carbon dioxide gas, thereby preparing a chuhai containing foaming green tea.
- the gas volume of the obtained chuhai containing effervescent green tea was 1.8, the pH was 3.6, and the copper content was 2.3 mg / L.
- the color of the obtained chuhai containing effervescent green tea was evaluated using the L * a * b * color system.
- the L * value, a * value, and b * value before storage were 22.42, ⁇ 7.50, and 24.87, respectively.
- the L * value, a * value, and b * value after storage were 21.40, -7.62, and 24.83, respectively, and hardly changed compared to before storage.
- a beverage containing green tea was prepared according to the formulation shown in Table 3 (Example 3).
- Example 3 commercially available general matcha was used (Comparative Example 3).
- the pH of the green tea beverage of Example 3 was 3.6
- the pH of the green tea beverage of Comparative Example was 3.6.
- the copper content of the green tea beverage of Example 3 was 5.8 mg / L
- the copper content of the green tea beverage of the comparative example was 0.03 mg / L.
- the L * value, a * value, and b * value of the green tea-containing beverage of Example 3 before storage were 25.45, -8.92, and 28.70, respectively.
- the L * value, a * value, and b * value after storage of the green tea beverage of Example 3 were 23.57, -8.30, and 27.51, respectively, which were almost the same as those before storage. There was no change.
- the L * value, a * value, and b * value of the green tea beverage of Comparative Example 3 before storage were 24.45, -8.07, and 29.70, respectively.
- L * value after storage of the green tea beverage of Comparative Example 3 a * value, and b * values, respectively, 24.43,1.87, and a 27.38, red becomes stronger in a * value It was in the plus (+) direction.
- a green tea extract having a copper content of 12 mg / L was obtained by extracting Tencha with hot water while being in contact with copper.
- a beverage containing green tea was prepared according to the formulation shown in Table 4 (Example 4).
- the pH of the green tea beverage of Example 4 was 3.6
- the pH of the green tea beverage of Comparative Example 4 was 3.6
- the copper content of the green tea beverage of Example 4 was 0.6 mg / L
- the copper content of the green tea beverage of Comparative Example 4 was 0.01 mg / L.
- Example 5 Using the green tea extract (copper content 12 mg / L) prepared in Example 4, a liqueur as an alcoholic beverage containing green tea was produced according to the formulation shown in Table 5 (alcohol concentration: 10.0 v / v%, pH: 3.6) (Example 5). The liqueur had a copper content of 0.6 mg / L.
- the L * value, a * value, and b * value of the alcoholic beverage containing green tea of Example 5 before storage were 21.31, ⁇ 4.68, and 12.72, respectively.
- the L * value, a * value, and b * value after storage of the alcoholic beverage containing green tea of Example 5 were 21.42, -4.94, and 12.73, respectively, as compared to those before storage. There was little change.
- a liqueur as an alcoholic beverage was produced (alcohol concentration: 25.0 v / v%, pH: 3.7) (Example 6).
- the liqueur had a copper content of 3.8 mg / L.
- the alcoholic beverage containing green tea of Example 6 is intended for use as a split material.
- the green tea-containing alcoholic beverage of Example 6 was stored at 40 ° C. for 13 days (corresponding to 4 months at normal temperature). Each of the green tea-containing alcoholic beverages of Example 6 before and after storage was diluted 4-fold with water, and iced beverages were prepared. As a result, in all cases, the green appearance was vivid and the flavor was good. In each case, it was no inferior to the matcha split offered at the restaurant.
- the L * value, a * value, and b * value before storage of the alcoholic beverage containing green tea of Example 6 were 20.56, -8.02, and 25.31, respectively.
- the L * value, a * value, and b * value after storage of the alcoholic beverage containing green tea of Example 6 were 18.96, -8.22, and 24.22, respectively, as compared with those before storage. There was little change.
- the L * value, a * value, and b * value before storage were 21.61, ⁇ 5.35, and 16.77, respectively.
- the L * value, a * value, and b * value after storage were 21.33, -5.04, and 16.01, respectively, and hardly changed compared to before storage.
- Example 7 The results are shown in Table 7 using the matcha paste having a copper content of 250 mg / kg (containing 20 w / w% of matcha) used in Example 6 and the green tea extract (copper content 12 mg / L) prepared in Example 4.
- a liqueur as an alcoholic beverage containing green tea was produced by blending, and filled into a 900 mL PET bottle (alcohol concentration: 25.0 v / v%, pH: 3.6) (Example 7).
- the liqueur had a copper content of 15.0 mg / L.
- the alcoholic beverage containing green tea of Example 7 is intended for use as a split material.
- the alcoholic beverage containing green tea of Example 7 was diluted four-fold with water for each of before and after storage. As a result, in all cases, the green appearance was vivid and the flavor was good. In each case, the taste of matcha was very intense, which was comparable to the matcha split offered at restaurants.
- the alcoholic beverage containing green tea according to the present embodiment eliminates the need for dissolving, for example, matcha powder, and can be easily made into a full-fledged matcha by simply dividing with water, thereby simplifying on-site operations in a restaurant. Things.
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Abstract
Description
より好ましい形態としては、緑茶入りアルコール飲料をリキュールやチューハイとすることが挙げられる。
抹茶を使用した緑茶入りアルコール飲料におけるフィチン酸の緑茶色素の退色抑制効果を調べるために、表1に示す配合からなり、フィチン酸の含有量が異なる5種のリキュールを製造した(アルコール濃度:12.4v/v%)。フィチン酸濃度は、0.025g/L、0.05g/L、0.25g/L、0.5g/L、又は2.5g/Lとした。抹茶として、抹茶原料を銅と接触させることを含む方法によって得られた抹茶を使用した。なお、各リキュールの銅含量は2.3mg/Lであった。
抹茶を使用した緑茶入りアルコール飲料におけるフィチン酸とアスコルビン酸による緑茶色素の退色抑制効果を調べるために、表2の「実施例1-2」に示す配合からなり、アスコルビン酸の含有量が異なる6種のリキュール(緑茶入りアルコール飲料)を製造した(アルコール濃度:12.4v/v%)。アスコルビン酸濃度は、0.01g/L、0.05g/L、0.1g/L、0.2g/L、1.0g/L、又は5.0g/Lとした。抹茶として、抹茶原料を銅と接触させることを含む方法によって得られた抹茶を使用した。なお、各リキュールの銅含量は5.8mg/Lであった。
表2の「実施例1-3」に示す配合からなるリキュール(緑茶入りアルコール飲料)を製造した(アルコール濃度:12.4v/v%、pH:3.6)。リキュールの銅含量は2.3mg/Lであった。
抹茶を使用した緑茶入りアルコール飲料における酒石酸とアスコルビン酸による緑茶色素の退色抑制効果を調べるために、表2の「実施例1-4」に示す配合からなり、アスコルビン酸の含有量が異なる6種のリキュール(緑茶入りアルコール飲料)を製造した(アルコール濃度:12.4v/v%)。アスコルビン酸濃度は、0.01g/L、0.05g/L、0.1g/L、0.2g/L、1.0g/L、又は5.0g/Lとした。抹茶として、抹茶原料を銅と接触させることを含む方法によって得られた抹茶を使用した。なお、各リキュールの銅含量は5.8mg/Lであった。なお、酒石酸の配合量である0.35gは、実施例1-2のリキュールと同じpHとなる値として採用した。
抹茶を使用した緑茶入りアルコール飲料におけるグルコン酸とアスコルビン酸による緑茶色素の退色抑制効果を調べるために、表2の「実施例1-5」に示す配合からなり、アスコルビン酸の含有量が異なる6種のリキュール(緑茶入りアルコール飲料)を製造した(アルコール濃度:12.4v/v%)。アスコルビン酸濃度は、0.01g/L、0.05g/L、0.1g/L、0.2g/L、1.0g/L、又は5.0g/Lとした。抹茶として、抹茶原料を銅と接触させることを含む方法によって得られた抹茶を使用した。なお、各リキュールの銅含量は5.8mg/Lであった。なお、グルコン酸の配合量である1.5gは、実施例1-2のリキュールと同じpHとなる値として採用した。
Claims (16)
- (A)緑茶、
(B)フィチン酸、酒石酸、及びグルコン酸からなる群より選ばれた少なくとも1つ、及び
(C)アスコルビン酸、アスコルビン酸の塩、エリソルビン酸、及びエリソルビン酸の塩からなる群より選ばれた少なくとも1つ、
を含有し、銅含量が0.3mg/L以上である、緑茶入り飲料。 - 前記(B)成分の濃度が0.05~2.5g/Lである、請求項1に記載の緑茶入り飲料。
- 前記(C)成分の濃度が0.2~5g/Lである、請求項1又は2に記載の緑茶入り飲料。
- さらにアルコールを含有し、アルコール濃度が1~60v/v%である、請求項1~3のいずれか1項に記載の緑茶入り飲料。
- 前記緑茶が抹茶である、請求項1~4のいずれか1項に記載の緑茶入り飲料。
- 前記(B)成分がフィチン酸であり、前記(C)成分がアスコルビン酸又はアスコルビン酸の塩である、請求項1~5のいずれか1項に記載の緑茶入り飲料。
- 前記(B)成分がフィチン酸であり、
前記(B)成分の濃度が0.05~2.5g/Lであり、
前記(C)成分がアスコルビン酸又はアスコルビン酸の塩であり、
前記(C)成分の濃度が0.2~5g/Lであり、
さらにアルコールを含有し、アルコール濃度が1~60v/v%であり、
前記緑茶が抹茶である、請求項1に記載の緑茶入り飲料。 - 緑茶入り飲料に、
(B)フィチン酸、酒石酸、及びグルコン酸からなる群より選ばれた少なくとも1つ、及び
(C)アスコルビン酸、アスコルビン酸の塩、エリソルビン酸、及びエリソルビン酸の塩からなる群より選ばれた少なくとも1つ、
を含有させ、さらに銅を0.3mg/L以上の含量となるように含有させる、緑茶入り飲料の退色抑制方法。 - 前記(B)成分を最終濃度0.05~2.5g/Lとなるように含有させる、請求項8に記載の緑茶入り飲料の退色抑制方法。
- 前記(C)成分を最終濃度0.2~5g/Lとなるように含有させる、請求項8又は9に記載の緑茶入り飲料の退色抑制方法。
- 緑茶入り飲料がさらにアルコールを含有し、アルコール濃度が1~60v/v%である、請求項8~10のいずれか1項に記載の緑茶入り飲料の退色抑制方法。
- 前記緑茶が抹茶である、請求項8~11のいずれか1項に記載の緑茶入り飲料の退色抑制方法。
- 前記(B)成分がフィチン酸であり、前記(C)成分がアスコルビン酸又はアスコルビン酸の塩である、請求項8~12のいずれか1項に記載の緑茶入り飲料の退色抑制方法。
- 前記(B)成分がフィチン酸であり、
前記(B)成分を最終濃度0.05~2.5g/Lとなるように含有させ、
前記(C)成分がアスコルビン酸又はアスコルビン酸の塩であり、
前記(C)成分を最終濃度0.2~5g/Lとなるように含有させ、
緑茶入り飲料がさらにアルコールを含有し、アルコール濃度が1~60v/v%であり、
前記緑茶が抹茶である、請求項8に記載の緑茶入り飲料の退色抑制方法。 - 請求項1~7のいずれか1項に記載の緑茶入り飲料を製造する方法であって、
前記緑茶として、緑茶原料を銅と接触させることを含む方法によって得られた緑茶を使用する、緑茶入り飲料の製造方法。 - 前記緑茶が抹茶である、請求項15に記載の緑茶入り飲料の製造方法。
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