JP6959381B2 - Matcha flavoring agent and green tea beverage containing it - Google Patents
Matcha flavoring agent and green tea beverage containing it Download PDFInfo
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- JP6959381B2 JP6959381B2 JP2020045478A JP2020045478A JP6959381B2 JP 6959381 B2 JP6959381 B2 JP 6959381B2 JP 2020045478 A JP2020045478 A JP 2020045478A JP 2020045478 A JP2020045478 A JP 2020045478A JP 6959381 B2 JP6959381 B2 JP 6959381B2
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- green tea
- zinc
- beverage
- matcha
- tea beverage
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- 244000269722 Thea sinensis Species 0.000 title claims description 243
- 235000013361 beverage Nutrition 0.000 title claims description 196
- 235000009569 green tea Nutrition 0.000 title claims description 162
- 239000000796 flavoring agent Substances 0.000 title description 49
- 235000013355 food flavoring agent Nutrition 0.000 title description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 131
- 239000011701 zinc Substances 0.000 claims description 129
- 229910052725 zinc Inorganic materials 0.000 claims description 128
- 235000013616 tea Nutrition 0.000 claims description 83
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 51
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 47
- 235000005487 catechin Nutrition 0.000 claims description 36
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 36
- 229940098324 green tea leaf extract Drugs 0.000 claims description 25
- 235000010323 ascorbic acid Nutrition 0.000 claims description 23
- 239000011668 ascorbic acid Substances 0.000 claims description 23
- 229960005070 ascorbic acid Drugs 0.000 claims description 23
- 150000001765 catechin Chemical class 0.000 claims description 14
- 238000002835 absorbance Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- -1 alkali metal salt Chemical class 0.000 claims description 8
- 229910052783 alkali metal Inorganic materials 0.000 claims description 6
- 238000010979 pH adjustment Methods 0.000 claims description 4
- 235000016804 zinc Nutrition 0.000 description 125
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 50
- 235000019634 flavors Nutrition 0.000 description 44
- 238000002474 experimental method Methods 0.000 description 43
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 28
- 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 22
- 229950001002 cianidanol Drugs 0.000 description 22
- 238000000034 method Methods 0.000 description 15
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 3
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 3
- 229910001431 copper ion Inorganic materials 0.000 description 3
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 3
- 235000019225 fermented tea Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000174 gluconic acid Substances 0.000 description 3
- 235000012208 gluconic acid Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
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- 238000003828 vacuum filtration Methods 0.000 description 3
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 2
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 2
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 2
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 2
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
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- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000004993 emission spectroscopy Methods 0.000 description 2
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 2
- 235000012734 epicatechin Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 229940050410 gluconate Drugs 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 125000005341 metaphosphate group Chemical group 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 210000004080 milk Anatomy 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
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- 238000010025 steaming Methods 0.000 description 2
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- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
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- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- SKCKOFZKJLZSFA-UHFFFAOYSA-N L-Gulomethylit Natural products CC(O)C(O)C(O)C(O)CO SKCKOFZKJLZSFA-UHFFFAOYSA-N 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- FBWADIKARMIWNM-UHFFFAOYSA-N N-3,5-dichloro-4-hydroxyphenyl-1,4-benzoquinone imine Chemical compound C1=C(Cl)C(O)=C(Cl)C=C1N=C1C=CC(=O)C=C1 FBWADIKARMIWNM-UHFFFAOYSA-N 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 239000003623 enhancer Substances 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000013095 identification testing Methods 0.000 description 1
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- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 1
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- 230000001590 oxidative effect Effects 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Description
本発明は、抹茶等の粉砕茶葉の風味を増強し得る抹茶風味付与剤に関する。また、本発明は、粉砕茶葉の風味が増強された緑茶飲料に関する。 The present invention relates to a matcha flavor-imparting agent that can enhance the flavor of crushed tea leaves such as matcha. The present invention also relates to a green tea beverage in which the flavor of crushed tea leaves is enhanced.
玉露茶、煎茶、番茶などの緑茶葉は、生の茶葉を蒸すか炒って加熱し、揉みながら乾燥して製した荒茶を選別して製造されており、これを温水により抽出して緑茶飲料としている。一方、抹茶は、遮光栽培により得られた生茶葉を蒸した後、直ちに（蒸し葉を揉まないで）乾燥してから石臼で微粉末とし、これに少量の湯を注ぎ茶筅で練ったものが、濃茶や薄茶として飲用として供されている。また、抹茶とグラニュー糖から成り、湯や牛乳を入れて攪拌して飲用に供される「グリーンティー（うす茶糖）」も知られている。 Green tea leaves such as gyokuro tea, sencha, and bancha are manufactured by selecting and producing rough tea made by steaming or roasting raw tea leaves, kneading and drying them, and extracting this with warm water to make green tea beverages. It is said. On the other hand, matcha is made by steaming the raw tea leaves obtained by shading cultivation, drying them immediately (without rubbing the steamed leaves), making them into fine powder with a stone mill, pouring a small amount of hot water into them, and kneading them with a chasen. , It is served as a drink as dark tea or light tea. In addition, "green tea (light brown sugar)", which is composed of matcha and granulated sugar and is served for drinking by adding hot water or milk and stirring it, is also known.
近年、緑茶飲料の機能性に対する健康志向の高まりから、常温流通を可能にした容器詰緑茶飲料の市場が拡大している。この容器詰緑茶飲料は、加熱殺菌によって緑茶本来の良好な香りが大幅に減少してしまい、緑茶飲料本来のコクや甘味が低下する。そこで、抹茶等の粉砕茶葉を利用して、緑茶飲料の風味を向上する方法が種々提案されている。そのような方法には、例えば、粒子径２μｍ以下の微細化抹茶を高濃度で含有する粉末茶に特定量のグリセロ糖脂質を混合して微細化抹茶の香り立ちを増強する方法（特許文献１）、粒子径１０〜８０μｍの粉砕茶葉を含有する緑茶飲料にヘキサナールやリナロールを含有させることにより茶葉由来粒子のざらつき感を低減し、粉砕茶葉が持つコクと深い味わいを十分に味わうことができる緑茶飲料を得る方法（特許文献２，３）、テアニン及び／又はグルタミン酸濃度を特定範囲に調整して高濃度に含有する茶葉由来粒子のざらつき感を低減する方法（特許文献４）、などがある。 In recent years, the market for packaged green tea beverages that enable normal temperature distribution has expanded due to the growing health consciousness regarding the functionality of green tea beverages. In this packaged green tea beverage, the original good aroma of green tea is significantly reduced by heat sterilization, and the original richness and sweetness of the green tea beverage are reduced. Therefore, various methods for improving the flavor of green tea beverages by using crushed tea leaves such as matcha have been proposed. In such a method, for example, a method of mixing a specific amount of glyceroglycolipid with powdered tea containing a high concentration of finely-divided matcha having a particle size of 2 μm or less to enhance the aroma of the finely-divided matcha (Patent Document 1). ), By adding hexanal or linalol to a green tea beverage containing crushed tea leaves with a particle size of 10 to 80 μm, the graininess of tea leaf-derived particles can be reduced, and the richness and deep taste of crushed tea leaves can be fully enjoyed. There are a method of obtaining a beverage (Patent Documents 2 and 3), a method of adjusting the concentration of teanin and / or glutamic acid to a specific range to reduce the graininess of tea leaf-derived particles contained in a high concentration (Patent Document 4), and the like.
抹茶等の粉砕茶葉を含む飲料は、湯に抽出されない茶葉成分（油溶成分）をも摂取できるという利点がある。しかし、湯に抽出されない油溶成分は、光、酸素、熱等に対して非常にセンシティブであり、抹茶等の粉砕茶葉を使用した飲料は極めて変色しやすいという問題がある。そこで、二価金属イオンを利用した緑色を保持する技術が種々提案されている。例えば、亜鉛とビタミン類を組み合わせて用いることにより、大麦若葉の粉砕物と抹茶等を含む緑色系飲料の緑色を保持する方法（特許文献５）、ケール、大麦若葉、小麦若葉、明日葉、クワ若葉などの緑葉を原料とする青汁飲料の製造において、銅イオン又は亜鉛イオンから選択される金属イオンを５〜５０ｐｐｍ程度添加することにより、鮮やかな緑色を保持しており、かつ青汁特有の異臭を低減させた容器詰青汁飲料の製造方法（特許文献６）、緑茶抽出液に金属酵母、グルコン酸塩、硫酸塩等の中から選ばれる少なくとも一つの形で亜鉛イオン及び／又は銅イオンを添加して抽出物中の金属と亜鉛イオン、銅イオンを置換処理することで、緑色度の高い茶飲料を得る方法（特許文献７）等がある。 Beverages containing crushed tea leaves such as matcha have the advantage that tea leaf components (oil-soluble components) that are not extracted in hot water can also be ingested. However, the oil-soluble component that is not extracted into hot water is very sensitive to light, oxygen, heat, etc., and there is a problem that beverages using crushed tea leaves such as matcha are extremely easily discolored. Therefore, various techniques for maintaining green color using divalent metal ions have been proposed. For example, a method of maintaining the green color of a green beverage containing crushed barley young leaves and matcha by using zinc and vitamins in combination (Patent Document 5), kale, barley young leaves, wheat young leaves, tomorrow's leaves, quail. In the production of green juice beverages made from green leaves such as young leaves, by adding about 5 to 50 ppm of metal ions selected from copper ions or zinc ions, a bright green color is maintained and peculiar to green juice. A method for producing a packaged green juice beverage with reduced offensive odor (Patent Document 6), zinc ion and / or copper ion in at least one form selected from metal yeast, gluconate, sulfate, etc. in green tea extract. There is a method of obtaining a tea beverage having a high degree of greenness by substituting the metal in the extract with zinc ions and copper ions (Patent Document 7).
抹茶入り緑茶飲料において、抹茶風味を高めようとする場合、生産量や価格の面で原料として高濃度の抹茶を工業的に使用することが困難であった。また、高濃度の抹茶を用いた場合にも、水不溶性固形分に起因する異物感やざらつきがあり飲料としてのドリンカビリティが損なわれるため、風味増強するほどの含有量を使用することは困難であった。 When trying to enhance the matcha flavor in green tea beverages containing matcha, it has been difficult to industrially use high-concentration matcha as a raw material in terms of production volume and price. In addition, even when high-concentration matcha is used, it is difficult to use a content that enhances the flavor because there is a feeling of foreign matter and roughness due to the water-insoluble solid content and the drinkability as a beverage is impaired. Met.
本発明は、抹茶風味が増強された抹茶入り緑茶飲料を提供することを目的とする。 An object of the present invention is to provide a green tea beverage containing matcha with enhanced matcha flavor.
本発明者らは、上記課題を解決するために鋭意検討した結果、抹茶等の粉砕茶葉に対して所定量の亜鉛を含有させることにより、抹茶風味を増強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 diligent studies to solve the above problems, the present inventors have found that the matcha flavor can be enhanced by adding a predetermined amount of zinc to crushed tea leaves such as matcha, and complete the present invention. I arrived.
本発明は、これに限定されるものではないが、以下の態様を包含する。
［１］
亜鉛を有効成分として含有する、抹茶風味付与剤。
［２］
緑茶飲料の呈味を強化するための、［１］に記載の抹茶風味付与剤。
［３］
亜鉛源、緑茶葉エキス、並びに粉砕茶葉を含有し、以下、（Ａ）、（Ｂ）及び（Ｃ）を満たす緑茶飲料：
（Ａ）飲料中の亜鉛含有量が、０．０８〜４ｍｇ／１００ｍＬである；
（Ｂ）飲料の６８０ｎｍにおける吸光度が、０．０８〜０．８５である；
（Ｃ）飲料のｐＨが５〜７である。
［４］
粉砕茶葉が抹茶である、［３］に記載の緑茶飲料。
［５］
カテキン類の濃度が４０ｍｇ／１００ｍＬ以下である、［３］又は［４］に記載の飲料。
［６］
粉砕茶葉が０．００１ｇ／１００ｍＬ〜０．１ｇ／１００ｍＬ添加されている、［３］〜［５］のいずれか一項に記載の飲料。
［７］
亜鉛源が亜鉛の水溶性塩又は亜鉛含有酵母である、［３］〜［６］のいずれか一項に記載の緑茶飲料。
［８］
亜鉛源が亜鉛を４質量％以上含有する亜鉛含有酵母エキスである、［７］に記載の緑茶飲料。
［９］
亜鉛源が亜鉛を４質量％以上含有する亜鉛含有酵母エキスであり、飲料の６８０ｎｍにおける吸光度が０．０８〜０．８５である、［８］に記載の緑茶飲料。
［１０］
加熱殺菌済である、［３］〜［９］のいずれか一項に記載の緑茶飲料。
［１１］
加熱殺菌済容器詰緑茶飲料である、［１０］に記載の緑茶飲料。
［１２］
亜鉛の水溶性塩又は亜鉛含有酵母、緑茶葉エキス、粉砕茶葉、アスコルビン酸又はその塩、並びにｐＨ調整のためのアルカリ金属塩からなる、［７］〜［１１］のいずれか一項に記載の緑茶飲料。
［１３］
緑茶葉エキス及び粉砕茶葉を含有する緑茶飲料の製造方法であって：
（Ａ）亜鉛源を用いて飲料中の亜鉛含有量を０．０８〜４ｍｇ／１００ｍＬに調整する工程；
（Ｂ）飲料の６８０ｎｍにおける吸光度を０．０８〜０．８５に調整する工程；及び
（Ｃ）飲料のｐＨを５〜７に調整する工程
を含む、上記製造方法。
The present invention includes, but is not limited to, the following aspects.
[1]
Matcha flavoring agent containing zinc as an active ingredient.
[2]
The matcha flavoring agent according to [1] for enhancing the taste of a green tea beverage.
[3]
A green tea beverage containing a zinc source, a green tea leaf extract, and crushed tea leaves and satisfying the following (A), (B) and (C):
(A) The zinc content in the beverage is 0.08-4 mg / 100 mL;
(B) The absorbance of the beverage at 680 nm is 0.08 to 0.85;
(C) The pH of the beverage is 5-7.
[4]
The green tea beverage according to [3], wherein the crushed tea leaves are matcha.
[5]
The beverage according to [3] or [4], wherein the concentration of catechins is 40 mg / 100 mL or less.
[6]
The beverage according to any one of [3] to [5], wherein 0.001 g / 100 mL to 0.1 g / 100 mL of crushed tea leaves are added.
[7]
The green tea beverage according to any one of [3] to [6], wherein the zinc source is a water-soluble salt of zinc or a zinc-containing yeast.
[8]
The green tea beverage according to [7], wherein the zinc source is a zinc-containing yeast extract containing 4% by mass or more of zinc.
[9]
The green tea beverage according to [8], wherein the zinc source is a zinc-containing yeast extract containing 4% by mass or more of zinc, and the absorbance of the beverage at 680 nm is 0.08 to 0.85.
[10]
The green tea beverage according to any one of [3] to [9], which has been heat sterilized.
[11]
The green tea beverage according to [10], which is a heat-sterilized packaged green tea beverage.
[12]
The item according to any one of [7] to [11], which comprises a water-soluble salt of zinc or a zinc-containing yeast, green tea leaf extract, ground tea leaves, ascorbic acid or a salt thereof, and an alkali metal salt for pH adjustment. Green tea beverage.
[13]
A method for producing a green tea beverage containing green tea leaf extract and ground tea leaves:
(A) A step of adjusting the zinc content in a beverage to 0.08 to 4 mg / 100 mL using a zinc source;
The above-mentioned production method comprising (B) a step of adjusting the absorbance of the beverage at 680 nm to 0.08 to 0.85; and (C) a step of adjusting the pH of the beverage to 5 to 7.
本発明によれば、抹茶等の粉砕茶葉の使用量を減らしながらも、粉砕茶葉のコクや甘みが増強された緑茶飲料を提供することが可能となる。 According to the present invention, it is possible to provide a green tea beverage in which the richness and sweetness of crushed tea leaves are enhanced while reducing the amount of crushed tea leaves such as matcha used.
（抹茶風味付与剤）
本発明では、抹茶風味付与剤として亜鉛（Ｚｎ）を有効成分として用いることを特徴とする。本発明では、抹茶等の粉砕茶葉とともに亜鉛を共存させることにより、粉砕茶葉の有する爽快な苦味・甘さ・香ばしさのある豊かな風味を付与又は増強することができる。粉砕茶葉として抹茶を用いた場合には、じんわりと拡がる旨味と濃茶を点てたときのような濃厚で深い味わい（本明細書中、「コク」という）を付与又は増強することが可能となる。本明細書では、粉砕茶葉の有する爽快な苦味・甘さ・香ばしさのある豊かな風味、及びじんわりと拡がる旨味と濃茶を点てたときのような濃厚で深い味わいを合わせて「抹茶風味」と呼ぶ。
(Matcha flavoring agent)
The present invention is characterized in that zinc (Zn) is used as an active ingredient as a matcha flavor-imparting agent. In the present invention, by coexisting zinc with crushed tea leaves such as matcha, it is possible to impart or enhance the refreshing bitterness, sweetness, and fragrant rich flavor of the crushed tea leaves. When matcha is used as the crushed tea leaves, it is possible to impart or enhance the umami that spreads slowly and the rich and deep taste (referred to as "richness" in the present specification) as when dark tea is brewed. It becomes. In this specification, "Matcha" is a combination of the refreshing bitterness, sweetness, and fragrant rich flavor of crushed tea leaves, and the umami that spreads slowly and the rich and deep taste of dark tea. Called "flavor".
ここで、本明細書でいう「粉砕茶葉」とは、抹茶や、煎茶、かぶせ茶、玉露等の緑茶葉を粉末状にしたものを意味する。水に不溶の粒子からなり、その形状は特に制限されるものではなく、繊維状のものも含まれる。粉砕茶葉は、１種類を用いてもよいし、複数種類を併用して用いてもよい。粉砕茶葉は、粉砕方式（湿式粉砕、乾式粉砕）や粉砕機の種類（石臼、ミル、ミキサー、ホモジナイザー、ラインミキサー、エマルダー、マイルダー、チョッパー、パルパーフィッシャー等）等、特に制限されず、当該分野でよく知られた方法によって製造できる。 Here, the term "crushed tea leaves" as used herein means powdered green tea leaves such as matcha, sencha, kabusecha, and gyokuro. It consists of water-insoluble particles, the shape of which is not particularly limited, and includes fibrous particles. One type of crushed tea leaves may be used, or a plurality of types may be used in combination. The crushed tea leaves are not particularly limited by the crushing method (wet crushing, dry crushing) and the type of crushing machine (stone mill, mill, mixer, homogenizer, line mixer, emalder, milder, chopper, pulper fisher, etc.). It can be manufactured by a well-known method.
粉砕茶葉の粒子径は、効果の顕著さから、９０積算％粒子径（Ｄ９０）が１〜８０μｍであることが好ましく、１０〜７０μｍであることが好ましく、２０〜６０μｍであることがより好ましく、２５〜５０μｍであることがさらに好ましい。ここで、９０％積算粒子径（Ｄ９０）とは、レーザー回折型粒度分布測定装置で測定したＤ９０の方法で測定したものであり、体積分率で粒子の小さい方から９０％が含まれる粒子径を意味する。 The particle size of the crushed tea leaves preferably has a 90 integrated% particle size (D 90 ) of 1 to 80 μm, preferably 10 to 70 μm, and more preferably 20 to 60 μm, from the viewpoint of remarkable effect. It is more preferably 25 to 50 μm. Here, the 90% integrated particle size (D 90 ) is measured by the method of D 90 measured by a laser diffraction type particle size distribution measuring device, and includes 90% from the smallest particle in the volume fraction. It means the particle size.
本発明における亜鉛としては、食品に用いることができる態様で添加しうるものであれば特に制限されない。本発明の抹茶風味付与剤は、亜鉛源として、グルコン酸塩、硫酸塩、塩化亜鉛、クエン酸塩等の亜鉛の水溶性塩や、亜鉛含有酵母等を含有することができる。特に、亜鉛含有酵母を用いた場合、亜鉛以外の酵母由来の水溶性成分が亜鉛と相加的又は相乗的に作用して、粉砕茶葉の有する風味を増強させることができる。亜鉛含有酵母を用いるのは本発明の好適な態様の一例である。ここで、亜鉛含有酵母とは、パン酵母やビール酵母等を培養する段階で亜鉛を取り込ませ、亜鉛として２質量％、好ましくは３質量％、より好ましくは４質量％以上含有する酵母をいう。本明細書において、「亜鉛含有酵母」には、亜鉛含有酵母の生菌体又は死菌体を含む水不溶性亜鉛含有酵母、及び亜鉛含有酵母に酵素、熱水などの処理を行って酵母の有用な成分（亜鉛等）を抽出した亜鉛含有酵母エキスが含まれる。市販品としては、亜鉛イースト（ＧＲＯＷ社製）、ミネラル酵母−Ｚｎ(オリエンタル酵母社製)、亜鉛イースト（Bio Springer社製）等の食用酵母（亜鉛含有）を挙げることができる。水不溶性亜鉛含有酵母を用いる場合には、香味及び食感の観点から、ろ過等の固液分離手段を用いて飲料中から水不溶性成分を除去することが好ましい。 The zinc in the present invention is not particularly limited as long as it can be added in a manner that can be used in foods. The matcha flavor imparting agent of the present invention can contain a water-soluble salt of zinc such as gluconate, sulfate, zinc chloride and citrate, zinc-containing yeast and the like as a zinc source. In particular, when zinc-containing yeast is used, a water-soluble component derived from yeast other than zinc acts additively or synergistically with zinc to enhance the flavor of the crushed tea leaves. The use of zinc-containing yeast is an example of a preferred embodiment of the present invention. Here, the zinc-containing yeast refers to yeast that incorporates zinc at the stage of culturing baker's yeast, brewer's yeast, etc., and contains 2% by mass, preferably 3% by mass, more preferably 4% by mass or more of zinc. In the present specification, the term "zinc-containing yeast" refers to water-insoluble zinc-containing yeast containing live or dead cells of zinc-containing yeast, and useful yeast by treating zinc-containing yeast with an enzyme, hot water, or the like. Includes zinc-containing yeast extract from which various components (zinc, etc.) have been extracted. Examples of commercially available products include edible yeasts (containing zinc) such as zinc yeast (manufactured by GROW), mineral yeast-Zn (manufactured by Oriental yeast), and zinc yeast (manufactured by Bio Springer). When water-insoluble zinc-containing yeast is used, it is preferable to remove the water-insoluble component from the beverage by using a solid-liquid separation means such as filtration from the viewpoint of flavor and texture.
したがって、本発明の抹茶風味付与剤は、一態様としては亜鉛の水溶性塩を含有するか又はこれからなる。本発明の抹茶風味付与剤は、別の態様としては、亜鉛含有酵母を含有するか又はこれからなる。 Therefore, the matcha flavor-imparting agent of the present invention, in one aspect, contains or comprises a water-soluble salt of zinc. In another aspect, the matcha flavor-imparting agent of the present invention contains or comprises zinc-containing yeast.
本発明の抹茶風味付与剤は、亜鉛源に加えて、食品として許容される担体等と共に製剤化してもよい。 本発明の抹茶風味付与剤は、さまざまな食品に添加して抹茶風味を付与又は増強することができるが、特に、緑茶飲料の呈味を強化するために好適に用いられる。たとえば、本発明の抹茶風味付与剤は、加熱殺菌済みの容器詰緑茶飲料の呈味強化剤として好適に用いられる。ここで、本明細書でいう緑茶飲料とは、緑茶葉から水や熱水、抽出助剤を添加した水溶液で抽出した緑茶葉エキスを主成分として含有する飲料を意味する。抽出原料となる緑茶葉には、やぶきた種に加えて、ゆたかみどり、おくみどり、さえみどり、さやまかおり、あさつゆ、おくひかり、さみどり、及びごこう等の緑茶の調製にふさわしい植物品種が含まれる。本発明の抹茶風味付与剤を添加するための緑茶飲料としては、抹茶等の粉砕茶葉を含むものであることが好ましい。本発明の抹茶風味付与剤を添加するための緑茶飲料としては、抹茶等の粉砕茶葉を含み、６８０ｎｍにおける吸光度が０．０８〜０．８５、０．１〜０．８、又は０．２〜０．７であるものであることが好ましい。粉砕茶葉は、最終的に緑茶飲料の６８０ｎｍにおける吸光度を上記範囲に調整するために必要な量を添加、含有させる。粉砕茶葉を添加する場合、その添加量は０．００１〜０．１ｇ／１００ｍＬ、０．００５〜０．０５ｇ／１００ｍＬ、又は０．００７〜０．０２ｇ／１００ｍＬであることが好ましい。緑茶飲料中の粉砕茶葉含有量は、水不溶性固形分を回収してその乾燥重量を求めることによって、たとえば以下の方法により便宜的に測ることができる。２５℃に恒温した緑茶飲料サンプルを良く攪拌し均一な状態にし、１０ｇを遠沈管に定量し、卓上多本架遠心機（KOKVSAN H-28F）を用いて、処理温度２０℃、回転数３０００ｒｐｍで１０分間遠心する。保留粒子径が5μm（たとえばADVANTEC No.3 直径150mm）の濾紙の乾燥質量を測定した後、遠沈管内の遠心後の上清固形分を減圧濾過により集める。次に遠沈管中にイオン交換水を加えて攪拌し、再び同条件で１０分間遠心する。遠沈管内の遠心後の上清固形分を該濾紙上に減圧濾過により集める。さらに遠沈管中にイオン交換水を加えて攪拌し、同条件で１０分間遠心する。遠沈管内の遠心後の上清固形分を該濾紙上に減圧濾過により集める。残った固形分も該濾紙上に集めて水洗し、減圧濾過する。水洗に用いたイオン交換水は全量で１００ｍＬとする。該濾紙を乾燥後に質量を測定する。（水不溶性固形分量（質量％））＝（（乾燥後の濾紙質量（ｇ））−（濾紙の初期乾燥質量（ｇ）））／１０（ｇ）×１００とする。 The matcha flavor-imparting agent of the present invention may be formulated with a carrier or the like acceptable as a food in addition to the zinc source. The matcha flavor-imparting agent of the present invention can be added to various foods to impart or enhance the matcha flavor, and is particularly preferably used for enhancing the taste of green tea beverages. For example, the matcha flavor-imparting agent of the present invention is suitably used as a taste enhancer for a heat-sterilized packaged green tea beverage. Here, the term "green tea beverage" as used herein means a beverage containing green tea leaf extract as a main component, which is extracted from green tea leaves with water, hot water, or an aqueous solution to which an extraction aid is added. In addition to Yabukita seeds, green tea leaves, which are the raw materials for extraction, are plant varieties suitable for the preparation of green tea such as Yutaka Midori, Oku Midori, Sae Midori, Sayama Kaori, Asatsuyu, Oku Hikari, Samidori, and Goko. Is included. The green tea beverage for adding the matcha flavor-imparting agent of the present invention preferably contains crushed tea leaves such as matcha. The green tea beverage for adding the matcha flavor-imparting agent of the present invention includes crushed tea leaves such as matcha and has an absorbance at 680 nm of 0.08 to 0.85, 0.1 to 0.8, or 0.2 to 0.2. It is preferably 0.7. The ground tea leaves are finally added and contained in an amount necessary for adjusting the absorbance of the green tea beverage at 680 nm within the above range. When crushed tea leaves are added, the amount added is preferably 0.001 to 0.1 g / 100 mL, 0.005 to 0.05 g / 100 mL, or 0.007 to 0.02 g / 100 mL. The content of crushed tea leaves in a green tea beverage can be conveniently measured by, for example, the following method by recovering the water-insoluble solid content and determining the dry weight thereof. Stir the green tea beverage sample kept at a constant temperature of 25 ° C well to make it uniform, quantify 10 g in a centrifuge tube, and use a desktop multi-bar centrifuge (KOKVSAN H-28F) at a processing temperature of 20 ° C and a rotation speed of 3000 rpm. Centrifuge for 10 minutes. After measuring the dry mass of the filter paper having a retaining particle size of 5 μm (for example, ADVANTEC No. 3 diameter 150 mm), the supernatant solid content after centrifugation in the centrifuge tube is collected by vacuum filtration. Next, ion-exchanged water is added to the centrifuge tube, stirred, and centrifuged again under the same conditions for 10 minutes. The supernatant solid content after centrifugation in the centrifuge tube is collected on the filter paper by vacuum filtration. Further, ion-exchanged water is added to the centrifuge tube, stirred, and centrifuged under the same conditions for 10 minutes. The supernatant solid content after centrifugation in the centrifuge tube is collected on the filter paper by vacuum filtration. The remaining solid content is also collected on the filter paper, washed with water, and filtered under reduced pressure. The total amount of ion-exchanged water used for washing with water shall be 100 mL. After drying the filter paper, the mass is measured. (Water-insoluble solid content (mass%)) = ((filter paper mass (g) after drying)-(initial dry mass (g) of filter paper)) / 10 (g) × 100.
本発明の抹茶風味付与剤の使用量は所望により適宜選択すればよいが、緑茶飲料の呈味を強化するために用いる場合、緑茶飲料中の亜鉛の含有量が０．０８〜４ｍｇ／１００ｍＬ、０．１〜３．０ｍｇ／１００ｍＬ、又は０．１５〜２．０ｍｇ／１００ｍＬとなるように配合することが好ましい。
（緑茶飲料）
本発明は、抹茶等の粉砕茶葉の有する豊かな風味が付与された緑茶飲料にも関する。具体的には、ざらつきを感じない程度の少量の粉砕茶葉を含有する緑茶飲料に、特定量の亜鉛を共存させることにより、粉砕茶葉の風味を付与、強化した緑茶飲料にも関する。粉砕茶葉として抹茶を用いた場合、室温以下の温度帯で飲用した際にも、豊かな旨味と濃厚なコクを味わうことが可能となる。ここで、「少量の粉砕茶葉を含有する緑茶飲料」とは、濁度を指標として粉砕茶葉の含有度合いを表したときに、０．０８〜０．８５となる量の粉砕茶葉を含有する緑茶飲料をいう。本明細書でいう「濁度」とは、飲料を５００ｍＬＰＥＴボトルに充填して２０℃にし、攪拌（上下に１０回振る）して１０秒静置後に取得される、６８０ｎｍにおける吸光度ＯＤ６８０を意味する。濁度が０．８５を超える量の粉砕茶葉を含有する飲料は、水不溶性固形分に起因する異物感やざらつきを感じることがある。また、濁度が０．０８未満となる量の粉砕茶葉では、亜鉛を共存させても粉砕茶葉の有する風味を十分に付与することができないことがある。本発明の緑茶飲料は、粉砕茶葉を、濁度が０．１〜０．８となる量で含有することが好ましく、０．２〜０．７となる量を含有することがより好ましい。濁度が０．０８〜０．８５となる量の粉砕茶葉とは、具体的には、０．００１〜０．１ｇ／１００ｍＬ、０．００５〜０．０５ｇ／１００ｍＬ、又は０．００７〜０．０２ｇ／１００ｍＬとなる量の粉砕茶葉を添加した緑茶飲料である。
The amount of the matcha flavoring agent of the present invention to be used may be appropriately selected as desired, but when used for enhancing the taste of the green tea beverage, the zinc content in the green tea beverage is 0.08 to 4 mg / 100 mL. It is preferable to mix 0.1 to 3.0 mg / 100 mL or 0.15 to 2.0 mg / 100 mL.
(Green tea drink)
The present invention also relates to a green tea beverage to which the rich flavor of crushed tea leaves such as matcha is imparted. Specifically, the present invention also relates to a green tea beverage in which a specific amount of zinc is coexisted with a green tea beverage containing a small amount of crushed tea leaves so as not to feel graininess to impart and enhance the flavor of the crushed tea leaves. When matcha is used as the crushed tea leaves, it is possible to enjoy a rich umami and rich richness even when drinking in a temperature range below room temperature. Here, the "green tea beverage containing a small amount of crushed tea leaves" is a green tea containing an amount of crushed tea leaves of 0.08 to 0.85 when the content of the crushed tea leaves is expressed using the turbidity as an index. Beverage. The term "turbidity" as used herein means an absorbance OD 680 at 680 nm, which is obtained after filling a 500 mL PET bottle with a beverage, bringing it to 20 ° C., stirring it (shaking it up and down 10 times), and allowing it to stand for 10 seconds. do. Beverages containing crushed tea leaves with an turbidity of more than 0.85 may feel a foreign substance or roughness due to the water-insoluble solid content. Further, in the case of crushed tea leaves having a turbidity of less than 0.08, the flavor of the crushed tea leaves may not be sufficiently imparted even if zinc is coexisted. The green tea beverage of the present invention preferably contains crushed tea leaves in an amount having a turbidity of 0.1 to 0.8, more preferably 0.2 to 0.7. The amount of crushed tea leaves having a turbidity of 0.08 to 0.85 is specifically 0.001 to 0.1 g / 100 mL, 0.005 to 0.05 g / 100 mL, or 0.007 to 0. It is a green tea beverage to which crushed tea leaves in an amount of .02 g / 100 mL are added.
本発明の緑茶飲料は、粉砕茶葉とともに特定量の亜鉛を含有することを特徴とする。本発明の緑茶飲料における亜鉛含有量は、０．０８〜４ｍｇ／１００ｍＬである。０．０８ｍｇ／１００ｍＬ未満では、本発明の抹茶風味付与効果が十分に発揮されない。また、亜鉛含有量が多いと、粉砕茶葉の油溶性成分や不溶性固形物と相俟って、濃厚過ぎる、くどいなど、不快感を感じるような強い味として感じられることがあることから、亜鉛含有量の上限は４ｍｇ／１００ｍＬ程度である。亜鉛含有量は、０．１〜３．０ｍｇ／１００ｍＬが好ましく、０．１５〜２．０ｍｇ／１００ｍＬがより好ましい。亜鉛の含有量は、ＩＣＰ発光分光法により測定することができる。亜鉛は水溶性塩又は亜鉛含有酵母の形態で配合することができるが、特に亜鉛含有酵母を用いることが好ましい。 The green tea beverage of the present invention is characterized by containing a specific amount of zinc together with crushed tea leaves. The zinc content in the green tea beverage of the present invention is 0.08-4 mg / 100 mL. If it is less than 0.08 mg / 100 mL, the matcha flavor-imparting effect of the present invention is not sufficiently exhibited. In addition, if the zinc content is high, it may be perceived as a strong taste that makes you feel uncomfortable, such as being too thick or dull, in combination with the oil-soluble components and insoluble solids of the crushed tea leaves. The upper limit of the amount is about 4 mg / 100 mL. The zinc content is preferably 0.1 to 3.0 mg / 100 mL, more preferably 0.15 to 2.0 mg / 100 mL. The zinc content can be measured by ICP emission spectroscopy. Zinc can be blended in the form of a water-soluble salt or zinc-containing yeast, but zinc-containing yeast is particularly preferable.
緑茶飲料の風味強化やバランスの観点から、本発明の緑茶飲料のｐＨは５〜７である。より好ましくは５．３〜６．８であり、さらに好ましくは５．５〜６．６である。ｐＨは、飲料１００ｍＬを３００ｍＬのビーカーに量り取り、２０℃に温度調整をしてｐＨメーターにより測定される値とする。緑茶飲料のｐＨは、水酸化ナトリウム、水酸化カリウム、重曹などのアルカリ金属塩を用いて調整することができる。 From the viewpoint of enhancing the flavor and balance of the green tea beverage, the pH of the green tea beverage of the present invention is 5 to 7. It is more preferably 5.3 to 6.8, and even more preferably 5.5 to 6.6. The pH is a value measured by a pH meter after weighing 100 mL of the beverage into a 300 mL beaker and adjusting the temperature to 20 ° C. The pH of the green tea beverage can be adjusted using alkali metal salts such as sodium hydroxide, potassium hydroxide and baking soda.
緑茶飲料のベースとなる緑茶葉エキスは、１種類の緑茶葉から抽出されたものであってもよく、２種類以上の緑茶葉からそれぞれ別個に調整された緑茶葉エキスの混合物でもよく、２種類以上の緑茶葉の混合物から抽出された緑茶葉エキスであってもよい。なお、ここでいう緑茶葉エキスには、緑茶葉抽出液、及び抽出液を乾燥処理して粉末化した粉末状のものが含まれる。緑茶葉エキスは、常法により製造することができる。通常、緑茶葉から熱水又は水、所望により抽出助剤等を用いた抽出処理によって製造されるが、抽出処理の温度や抽出時間は、茶葉の種類や所望する飲料品質を考慮して適宜設計することができる。なお、緑茶葉エキスは市販されているものを用いてもよい。 The green tea leaf extract that is the base of the green tea beverage may be extracted from one type of green tea leaf, or may be a mixture of green tea leaf extracts individually prepared from two or more types of green tea leaves. It may be a green tea leaf extract extracted from the above mixture of green tea leaves. The green tea leaf extract referred to here includes a green tea leaf extract and a powdered extract obtained by drying and powdering the extract. The green tea leaf extract can be produced by a conventional method. Normally, it is produced from green tea leaves by an extraction process using hot water or water, and if desired, an extraction aid, etc., but the temperature and extraction time of the extraction process are appropriately designed in consideration of the type of tea leaves and the desired beverage quality. can do. As the green tea leaf extract, a commercially available one may be used.
上記のとおり、本発明の緑茶飲料は緑茶葉エキス及び粉砕茶葉を含有することからカテキン類を含有する。本発明の亜鉛による粉砕茶葉の甘みやコクの増強作用は、カテキン類の渋味が少ない方が知覚し易い。効果の顕著さから、本発明の緑茶飲料におけるカテキン類の濃度は、４０ｍｇ／１００ｍＬ以下であることが好ましい。本発明において、「カテキン類」というときは、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート又はこれらのいずれかの混合物をいい、カテキン類の含有量をいうときは、これらの総量を指す。飲料中のカテキン類含有量は、高速液体クロマトグラフィー（ＨＰＬＣ）を用いた方法によって、測定・定量される。 As described above, the green tea beverage of the present invention contains catechins because it contains green tea leaf extract and ground tea leaves. The sweetness and richness-enhancing effect of zinc-based crushed tea leaves of the present invention is more easily perceived when the astringency of catechins is low. From the viewpoint of remarkable effect, the concentration of catechins in the green tea beverage of the present invention is preferably 40 mg / 100 mL or less. In the present invention, the term "catechins" refers to catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigalocatechin, epicatechin gallate, epigalocatechin gallate or a mixture thereof, and catechins. When referring to the content of, it refers to the total amount of these. The content of catechins in a beverage is measured and quantified by a method using high performance liquid chromatography (HPLC).
このようなカテキン類含有量が少ない渋味の少ない本発明の緑茶飲料は、抹茶等の粉砕茶葉のコクや甘みを十分に感じることができる、嗜好性の高い緑茶飲料である。緑茶飲料におけるカテキン類含有量は、３５ｍｇ／１００ｍＬ以下がより好ましく、３３ｍｇ／１００ｍＬ以下がさらに好ましく、３０ｍｇ／１００ｍＬ以下が特に好ましい。カテキン類の渋味は茶飲料の風味を形成するのに重要であることから、カテキン類は少なくとも１０ｍｇ／１００ｍＬ以上含有することが好ましく、１５ｍｇ／１００ｍＬ以上であることがより好ましく、２０ｍｇ／１００ｍＬ以上であることがさらに好ましい。カテキン類の含有量は、緑茶葉エキスの抽出温度や配合割合を調整する、緑茶葉エキスに酵素処理を行う、市販のカテキン類製剤を使用するなど、公知の方法を用いて調整することができる。 The green tea beverage of the present invention having a low content of catechins and a low astringency is a highly palatable green tea beverage in which the richness and sweetness of crushed tea leaves such as matcha can be sufficiently felt. The content of catechins in the green tea beverage is more preferably 35 mg / 100 mL or less, further preferably 33 mg / 100 mL or less, and particularly preferably 30 mg / 100 mL or less. Since the astringency of catechins is important for forming the flavor of tea beverages, catechins preferably contain at least 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, and 20 mg / 100 mL or more. Is more preferable. The content of catechins can be adjusted by using known methods such as adjusting the extraction temperature and blending ratio of the green tea leaf extract, performing enzyme treatment on the green tea leaf extract, and using a commercially available catechin preparation. ..
ところで、常温で長期間保存可能な容器詰緑茶飲料は、過酷な加熱殺菌やアルカリ成分の添加によるｐＨ調整など、容器詰緑茶飲料特有の処理に伴い、緑茶本来のコクや甘みが大きく減少することが知られている。本発明の緑茶飲料は、粉砕茶葉の有するコクや甘みといった抹茶風味が付与又は増強された緑茶飲料であり、このような過酷な加熱殺菌やアルカリ金属塩が添加された容器詰緑茶飲料において、顕著な効果が知覚される。したがって、効果の顕著さから、加熱殺菌済飲料は、本発明の緑茶飲料の好適な態様の一例である。ここで、加熱殺菌済飲料とは、６０〜１５０℃（好ましくは９０〜１５０℃、より好ましくは１１０〜１５０℃）で、１秒間〜６０分間（好ましくは１秒間〜３０分間）の加熱殺菌処理が行われた飲料をいう。加熱殺菌処理の方法は、容器によって適宜選択することができ、容器として耐熱性容器（金属缶、ガラス等）を使用する場合には、レトルト殺菌（１１０〜１４０℃、１〜数十分間）を行えばよい。また、容器として非耐熱性容器（ＰＥＴボトル、紙容器等）を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌（ＵＨＴ殺菌：１１０〜１５０℃、１〜数十秒間）し、一定の温度まで冷却した後、容器に充填することができる。 By the way, in a packaged green tea beverage that can be stored at room temperature for a long period of time, the original richness and sweetness of green tea are greatly reduced due to the treatment peculiar to the containerized green tea beverage such as harsh heat sterilization and pH adjustment by adding an alkaline component. It has been known. The green tea beverage of the present invention is a green tea beverage to which the matcha flavor such as richness and sweetness of crushed tea leaves is imparted or enhanced, and is remarkable in such a harsh heat sterilization or a packaged green tea beverage to which an alkali metal salt is added. Effect is perceived. Therefore, the heat-sterilized beverage is an example of a preferred embodiment of the green tea beverage of the present invention because of its remarkable effect. Here, the heat-sterilized beverage is heat-sterilized at 60 to 150 ° C. (preferably 90 to 150 ° C., more preferably 110 to 150 ° C.) for 1 second to 60 minutes (preferably 1 second to 30 minutes). Refers to the beverage that was sterilized. The method of heat sterilization can be appropriately selected depending on the container, and when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140 ° C., for 1 to several tens of minutes). You just have to do. When a non-heat resistant container (PET bottle, paper container, etc.) is used as the container, for example, the compounded solution is sterilized in advance at a high temperature for a short time using a plate heat exchanger or the like (UHT sterilization: 110 to 150 ° C., 1 to several. After cooling to a certain temperature for 10 seconds), the container can be filled.
また、上記のようなｐＨ調整のためのアルカリ成分に加えて、酸化防止剤としてのアスコルビン酸又はその塩が添加された飲料は、アスコルビン酸又はその塩を含まない飲料よりもアルカリ成分が多く含まれるために、緑茶飲料のコクや甘みが損なわれやすい。このようなアスコルビン酸及びアルカリ金属塩が添加された飲料も、本発明の緑茶飲料の好適な態様の一例である。本発明の緑茶飲料におけるアスコルビン酸の含有量は、１０〜８０ｍｇ／１００ｍＬが好ましく、１５〜７０ｍｇ／１００ｍＬがより好ましく、２０〜６０ｍｇ／１００ｍＬがさらに好ましい。 Beverages to which ascorbic acid or a salt thereof as an antioxidant is added in addition to the alkaline component for pH adjustment as described above contains a larger amount of alkaline component than a beverage containing ascorbic acid or a salt thereof. Therefore, the richness and sweetness of green tea beverages are likely to be impaired. Such a beverage to which ascorbic acid and an alkali metal salt are added is also an example of a preferred embodiment of the green tea beverage of the present invention. The content of ascorbic acid in the green tea beverage of the present invention is preferably 10 to 80 mg / 100 mL, more preferably 15 to 70 mg / 100 mL, still more preferably 20 to 60 mg / 100 mL.
本発明の緑茶飲料は、粉砕茶葉のコクや甘みが強化された結果、レトロネーザルアロマ（飲料を飲み込んだ後に喉から鼻を通じて戻ってくる香り）も強化される。通常、ＰＥＴボトルやボトル缶のような開口部の狭い容器に飲料を詰めて飲用する場合には、コップのような開口部の広い容器を用いた場合と比べて、飲料の表面からの香りが鼻に直接には入りにくいため、香りが弱く感じられる傾向があるが、本発明の緑茶飲料は、開口部の狭い容器に詰められた場合であっても、レトロネーザルアロマが強化されている。効果の顕著さから、開口部の狭い容器に詰められた容器詰緑茶飲料も本発明の好適な態様の一例である。ここで、開口部の狭い容器とは、飲み口となる開口部の面積が１２００ｍｍ２以下、好ましくは１０００ｍｍ２以下、より好ましくは９００ｍｍ２以下、特に好ましくは８００ｍｍ２以下の容器をいう。そのような開口部の狭い飲料用容器としては、キャップ（φ２８ｍｍ、φ３８ｍｍ）を備えたＰＥＴボトルやボトル缶、プルタブ式又はステイオンタブ式など蓋の一部のみが開口するパーシャルオープンエンドの缶蓋を備えるアルミ缶やスチール缶、ストローが付けられた紙パック、同じくストローが付けられたチルドカップなどが挙げられる。 As a result of enhancing the richness and sweetness of the crushed tea leaves, the green tea beverage of the present invention also enhances the retronasal aroma (the aroma that returns from the throat to the nose after swallowing the beverage). Normally, when a beverage is packed in a container with a narrow opening such as a PET bottle or a bottle can and drunk, the scent from the surface of the beverage is scented as compared with the case where a container with a wide opening such as a cup is used. The green tea beverage of the present invention has an enhanced retronasal aroma even when it is packed in a container with a narrow opening, although the fragrance tends to be weak because it is difficult to enter directly into the nose. .. A containerized green tea beverage packed in a container having a narrow opening is also an example of a preferred embodiment of the present invention because of its remarkable effect. Here, the container having a narrow opening means a container having an opening area of 1200 mm 2 or less, preferably 1000 mm 2 or less, more preferably 900 mm 2 or less, and particularly preferably 800 mm 2 or less. Beverage containers with such a narrow opening include PET bottles and bottle cans equipped with caps (φ28 mm, φ38 mm), pull tab type or stayion tab type, and other partially open-end can lids in which only a part of the lid opens. Examples include aluminum cans and steel cans equipped with a can, a paper pack with a straw, and a chilled cup with a straw.
本発明の緑茶飲料には、上記成分に加え、本発明の初期の目的を逸脱しない範囲であれば、必要に応じて、香料、甘味成分、乳成分、各種エキス類等を配合することができるが、自然な緑茶飲料の風味が味わえることから、これら成分を配合しないことが好ましい。本発明の効果が最も発現される飲料は、本発明の効果が顕著に知覚される飲料は、亜鉛の水溶性塩又は亜鉛含有酵母、緑茶葉エキス、粉砕茶葉、アスコルビン酸又はその塩、及びｐＨ調整のためのアルカリ金属塩からなる、緑茶飲料である。
（緑茶飲料の製造方法）
本発明は、抹茶風味が付与又は増強された緑茶飲料の製造方法にも関する。本発明の緑茶飲料の製造方法は、緑茶葉エキス及び粉砕茶葉を含有する緑茶飲料の製造方法であって、（Ａ）亜鉛源を用いて飲料中の亜鉛含有量を０．０８〜４ｍｇ／１００ｍＬに調整する工程；（Ｂ）飲料の６８０ｎｍにおける吸光度を０．０８〜０．８５に調整する工程；及び（Ｃ）飲料のｐＨを５〜７に調整する工程を含む。上記工程（Ｂ）では、粉砕茶葉を０．００１〜０．１ｇ／１００ｍＬとなる濃度で添加して、飲料の６８０ｎｍにおける吸光度を０．０８〜０．８５に調整することが好ましい。
In addition to the above components, the green tea beverage of the present invention may contain flavors, sweetening components, milk components, various extracts and the like, if necessary, as long as it does not deviate from the initial object of the present invention. However, it is preferable not to add these ingredients because the flavor of a natural green tea beverage can be enjoyed. Beverages in which the effects of the present invention are most exhibited are those in which the effects of the present invention are remarkably perceived. A green tea beverage consisting of alkali metal salts for adjustment.
(Manufacturing method of green tea beverage)
The present invention also relates to a method for producing a green tea beverage with or enhanced matcha flavor. The method for producing a green tea beverage of the present invention is a method for producing a green tea beverage containing a green tea leaf extract and crushed tea leaves, wherein (A) the zinc content in the beverage is 0.08 to 4 mg / 100 mL using a zinc source. (B) The step of adjusting the absorbance of the beverage at 680 nm to 0.08 to 0.85; and (C) the step of adjusting the pH of the beverage to 5 to 7. In the above step (B), it is preferable to add crushed tea leaves at a concentration of 0.001 to 0.1 g / 100 mL to adjust the absorbance of the beverage at 680 nm to 0.08 to 0.85.
本発明の緑茶飲料の製造方法では、亜鉛源として亜鉛含有酵母を用いることが好ましいが、亜鉛含有酵母には酵母臭等の独特の臭い及び酵母味等の独特の味が存在することから、亜鉛含有酵母由来の水不溶性成分を含まないように製造することが好ましい。すなわち、以下の工程（イ）〜（ハ）を含む工程とすることが好ましい。 In the method for producing a green tea beverage of the present invention, it is preferable to use zinc-containing yeast as a zinc source, but zinc-containing yeast has a unique odor such as yeast odor and a unique taste such as yeast taste. It is preferable to produce it so as not to contain a water-insoluble component derived from the containing yeast. That is, it is preferable that the step includes the following steps (a) to (c).
（イ）亜鉛含有酵母エキスと緑茶葉エキスを混合して、混合液中の亜鉛含有量を０．０８〜４ｍｇ／１００ｍＬに調整する工程、
（ロ）前記混合液に粉砕茶葉を混合して、飲料の６８０ｎｍにおける吸光度を０．０８〜０．８５に調整する工程、及び
（ハ）ｐＨ調整剤を用いて飲料のｐＨを５〜７に調整する工程
上記工程（イ）の亜鉛含有酵母エキスには、市販品を用いてもよいし、水不溶性亜鉛含有酵母に抽出溶媒（水、水溶性有機溶媒、又はこれらの混合物）を混合、攪拌した後、固液分離して得られる抽出物を用いても良い。水不溶性亜鉛含有酵母から抽出物を得る場合、通常、水不溶性亜鉛含有酵母1重量部に対して５〜１００重量部程度の抽出溶媒が用いられる。抽出効率の観点から、抽出溶媒は温水であることが好ましい。具体的には、２０〜１００℃の温水、好ましくは４０〜９５℃の温水、より好ましくは６０〜９０℃の温水、さらに好ましくは７０〜９０℃の温水である。攪拌手段としては、食品等の製造工程で通常使用される各種の攪拌機を使用すればよい。具体例としては、プロペラ攪拌機、高速ミキサー、ホモミキサー、カッター等の各種ミキサーや、ニーダー、エクストルーダー、タービュライザーに代表される混錬機等が挙げられる。中でも、高速に攪拌できるミキサー類を用いるのが好ましい。攪拌時間は、適宜選択すればよいが、通常、１分以上、好ましくは３分以上、より好ましくは５分以上である。生産性の観点から、攪拌時間は２４時間以下、好ましくは１２時間である。固液分離手段としては、遠心分離やその他濾過手段（例えば、限外濾過、微細濾過、精密濾過、逆浸透膜濾過、電気透析、生物機能性膜などの膜濾過等）から選択される一以上を用いることができる。中でも酸化劣化の影響の少なさ、操作の簡便性等から遠心分離が好適に用いられる。遠心分離は、例えば流速：２００〜１００００Ｌ／ｈ、回転数：５０００〜２００００ｒｐｍの条件で行えばよく、この際、流速、回転数、遠心沈降面積（Σ）などを変えることで最終的に得られる抽出液の清澄度を調整することができる。
(A) A step of mixing a zinc-containing yeast extract and a green tea leaf extract to adjust the zinc content in the mixed solution to 0.08 to 4 mg / 100 mL.
(B) A step of mixing crushed tea leaves with the mixed solution to adjust the absorbance of the beverage at 680 nm to 0.08 to 0.85, and (c) adjusting the pH of the beverage to 5 to 7 using a pH adjuster. Step to Adjust The zinc-containing yeast extract in the above step (a) may be a commercially available product, or a water-insoluble zinc-containing yeast is mixed with an extraction solvent (water, a water-soluble organic solvent, or a mixture thereof) and stirred. After that, the extract obtained by solid-liquid separation may be used. When an extract is obtained from water-insoluble zinc-containing yeast, an extraction solvent of about 5 to 100 parts by weight is usually used with respect to 1 part by weight of water-insoluble zinc-containing yeast. From the viewpoint of extraction efficiency, the extraction solvent is preferably warm water. Specifically, it is hot water at 20 to 100 ° C., preferably hot water at 40 to 95 ° C., more preferably hot water at 60 to 90 ° C., and even more preferably 70 to 90 ° C. As the stirring means, various stirrers usually used in the manufacturing process of foods and the like may be used. Specific examples include various mixers such as a propeller stirrer, a high-speed mixer, a homomixer, and a cutter, and a kneader typified by a kneader, an extruder, and a turbulizer. Above all, it is preferable to use mixers capable of stirring at high speed. The stirring time may be appropriately selected, but is usually 1 minute or longer, preferably 3 minutes or longer, and more preferably 5 minutes or longer. From the viewpoint of productivity, the stirring time is 24 hours or less, preferably 12 hours. As the solid-liquid separation means, one or more selected from centrifugation and other filtration means (for example, ultrafiltration, fine filtration, precision filtration, reverse osmosis membrane filtration, electrodialysis, membrane filtration of biofunctional membranes, etc.). Can be used. Among them, centrifugation is preferably used because of its small effect of oxidative deterioration and ease of operation. Centrifugation may be performed under the conditions of, for example, a flow velocity of 200 to 10000 L / h and a rotation speed of 5000 to 20000 rpm, and finally obtained by changing the flow velocity, the rotation speed, the centrifugal sedimentation area (Σ), and the like. The clarity of the extract can be adjusted.
上記の工程（イ）〜（ハ）に変えて、以下の工程（イ’）〜（ニ’）を含む工程を含む工程であってもよい。
（イ’）水不溶性亜鉛含有酵母と緑茶葉エキスを混合して、混合液中の亜鉛含有量を０．０８〜４ｍｇ／１００ｍＬに調整する工程、
（ロ’）前記混合液から固液分離手段により固体（水不溶性成分）を除去する工程、
（ハ’）前記固体が除去された液に粉砕茶葉を混合して、飲料の６８０ｎｍにおける吸光度を０．０８〜０．８５に調整する工程、及び
（ニ’）ｐＨ調整剤を用いて飲料のｐＨを５〜７に調整する工程
Instead of the above steps (a) to (c), the step may include a step including the following steps (a') to (d').
(A') A step of mixing water-insoluble zinc-containing yeast and green tea leaf extract to adjust the zinc content in the mixed solution to 0.08 to 4 mg / 100 mL.
(B') A step of removing a solid (water-insoluble component) from the mixed solution by a solid-liquid separation means.
(C) A step of mixing crushed tea leaves with the liquid from which the solid has been removed to adjust the absorbance of the beverage at 680 nm to 0.08 to 0.85, and (d) a step of adjusting the pH of the beverage using a pH adjuster. Step to adjust pH to 5-7
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including its end points.
本実施例中、飲料中の各成分の分析は以下の測定により実施した。
（亜鉛含有量の分析）
緑茶飲料中の亜鉛含有量は、ＩＣＰ発光分光分析装置（Optima2100ＤＶ、パーキンエルマー社製）を用いてＩＣＰ発光分光分析法により測定した。
（カテキン類含有量の分析）
試料となる緑茶飲料をフィルター（0.45μｍ）でろ過し、ＨＰＬＣ分析に供した。ＨＰＬＣの分析条件は以下のとおり。
・ＨＰＬＣ装置：ＴＯＳＯＨ ＨＰＬＣシステム ＬＣ８０２０ model II
・カラム：TSKgel ODS80T sQA（４．６ｍｍ×１５０ｍｍ）
・カラム温度：４０℃
・移動相Ａ：水-アセトニトリル-トリフルオロ酢酸（９０：１０：０．０５）
・移動相Ｂ：水-アセトニトリル-トリフルオロ酢酸（２０：８０：０．０５）
・検出：ＵＶ２７５ｎｍ
・注入量：２０μＬ
・流速：１ｍＬ／ｍｉｎ．
・グラジエントプログラム：
時間（分） %A %B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
・標準物質：カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート（クリタ高純度試薬）
（アスコルビン酸含有量の分析）
試料となる緑茶飲料をフィルター（0.45μｍ）でろ過した液１〜５ｇに５％メタリン酸溶液に加え（５０ｍＬ）て希釈した。これを遠心分離、ろ過した後、ろ液１ｍＬを小試験管にとり、５％メタリン酸溶液１ｍＬを加えた後、０．２％ジクロロフェノールインドフェノール溶液１００μＬと２％チオ尿素−５％メタリン酸溶液２ｍＬを加え、これに２％２，４−ジニトロフェニルヒドラジン−４．５ｍｏｌ／Ｌ硫酸０．５ｍＬを加え、３８〜４２℃で１６時間反応させた。反応後、酢酸エチル３ｍＬ（振盪６０分間）で抽出して無水硫酸ナトリウムで乾燥し、ＨＰＬＣ分析に供した。ＨＰＬＣの分析条件は以下のとおり。
・ＨＰＬＣ装置：ＬＣ−１０ＡＳ（島津製作所製）
・検出：ＵＶ−ＶＩＳ検出器（波長４９５ｎｍ）、ＳＰＤ−１０ＡＶ（島津製作所製）
・カラム：Senshupak Silca-1100（4.6ｍｍ×100ｍｍ）、
・カラム温度：３５℃
・移動相：酢酸エチル-ヘキサン-酢酸-水の混合液（６０：４０：５：０．０５）
・流速：１．５ｍＬ／ｍｉｎ
（濁度の測定）
飲料の濁度は、飲料を５００ｍＬＰＥＴボトルに充填して２０℃にし、攪拌（上下に１０回振る）して１０秒静置後に、分光光度計（島津製作所 分光光度計 UV−1600）を用いて、６８０ｎｍにおける吸光度ＯＤ６８０を測定した。
（ｐＨの測定）
飲料１００ｍＬを３００ｍＬのビーカーに量り取り、２０℃に温度調整をしてｐＨメーター（堀場製作所製、HORIBA pHメーターF21）を用いて測定した。
In this example, the analysis of each component in the beverage was carried out by the following measurements.
(Analysis of zinc content)
The zinc content in the green tea beverage was measured by ICP emission spectroscopy using an ICP emission spectrophotometer (Optima2100DV, manufactured by PerkinElmer).
(Analysis of catechin content)
The sample green tea beverage was filtered through a filter (0.45 μm) and subjected to HPLC analysis. The analysis conditions for HPLC are as follows.
-HPLC device: TOSOH HPLC system LC8020 model II
-Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
-Column temperature: 40 ° C
Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10: 0.05)
Mobile phase B: water-acetonitrile-trifluoroacetic acid (20: 80: 0.05)
-Detection: UV275nm
・ Injection amount: 20 μL
-Flow velocity: 1 mL / min.
・ Gradient program:
Hours (minutes)% A% B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
-Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate (Kurita high-purity reagent)
(Analysis of ascorbic acid content)
The green tea beverage as a sample was diluted by adding (50 mL) to a 5% metaphosphoric acid solution to 1 to 5 g of a solution filtered through a filter (0.45 μm). After centrifuging and filtering this, 1 mL of the filtrate is placed in a small test tube, 1 mL of 5% metaphosphate solution is added, and then 100 μL of 0.2% dichlorophenol indophenol solution and 2% thiourea-5% metaphosphate solution. 2 mL was added, 0.5 mL of 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid was added thereto, and the mixture was reacted at 38 to 42 ° C. for 16 hours. After the reaction, the mixture was extracted with 3 mL of ethyl acetate (shaking for 60 minutes), dried over anhydrous sodium sulfate, and subjected to HPLC analysis. The analysis conditions for HPLC are as follows.
-HPLC device: LC-10AS (manufactured by Shimadzu Corporation)
-Detection: UV-VIS detector (wavelength 495 nm), SPD-10AV (manufactured by Shimadzu Corporation)
-Column: Senshupak Silca-1100 (4.6 mm x 100 mm),
-Column temperature: 35 ° C
-Mobile phase: Ethyl acetate-hexane-acetic acid-water mixture (60:40: 5: 0.05)
・ Flow velocity: 1.5 mL / min
(Measurement of turbidity)
The turbidity of the beverage is determined by filling the beverage in a 500 mL PET bottle to 20 ° C, stirring (shaking up and down 10 times) and allowing it to stand for 10 seconds, and then using a spectrophotometer (Shimadzu Seisakusho spectrophotometer UV-1600). , The absorbance OD 680 at 680 nm was measured.
(Measurement of pH)
100 mL of the beverage was weighed in a 300 mL beaker, the temperature was adjusted to 20 ° C., and the measurement was performed using a pH meter (HORIBA pH meter F21, manufactured by HORIBA, Ltd.).
実験１：亜鉛による抹茶風味付与効果（１：亜鉛の水溶性塩）
まず、緑茶飲料のベースとなる緑茶葉エキスを製造した。煎茶葉（一番茶を中心とした弱火煎茶）の乾燥重量に対して３０重量部の水を抽出溶媒として用いた。６０℃の水で５分間抽出した後、茶葉を分離し、さらに遠心分離処理（６０００ｒｐｍ、１０分）して粗大な粉砕茶組織や茶粒子などの固形分を除去して、カテキン類含有量が６０ｍｇ／１００ｍＬ緑茶葉エキスを得た（緑茶葉エキスＡ）。緑茶葉エキスＡをカテキン類含有量が１２．５ｍｇ／１００ｍＬとなるように水で希釈して、緑茶抽出液を製造した。この緑茶抽出液に、粉砕茶葉として、碾茶を石臼で挽いて製造された抹茶（Ｄ９０：２０μｍ）を０．００７ｇ／１００ｍＬとなるように混合した。これに、４０ｍｇ／１００ｍＬの濃度となるようにアスコルビン酸を添加し、さらにｐＨ６．４となるように重曹（炭酸水素ナトリウム）を混合した。さらに、グルコン酸亜鉛（扶桑化学社製、亜鉛含有量約１４%）を亜鉛含有量が表１の含有量となるように添加した。これを１２５℃で７分間加熱殺菌処理した。この加熱殺菌済緑茶飲料をＰＥＴ容器（５００ｍＬ）に充填して容器詰緑茶飲料を得た。容器詰緑茶飲料のカテキン類含有量は１３ｍｇ／１００ｍＬ、アスコルビン酸含有量は３１ｍｇ／１００ｍＬであり、濁度（ＯＤ６８０）は０．１５、ｐＨは６．２であった。
Experiment 1: Matcha flavor imparting effect by zinc (1: water-soluble salt of zinc)
First, a green tea leaf extract, which is the base of a green tea beverage, was produced. 30 parts by weight of water was used as an extraction solvent with respect to the dry weight of sencha leaves (low-heat sencha centered on Ichibancha). After extraction with water at 60 ° C. for 5 minutes, the tea leaves are separated and further centrifuged (6000 rpm, 10 minutes) to remove solids such as coarse crushed tea structure and tea particles, and the catechin content is increased. A 60 mg / 100 mL green tea leaf extract was obtained (green tea leaf extract A). Green tea leaf extract A was diluted with water so that the catechin content was 12.5 mg / 100 mL to produce a green tea extract. As crushed tea leaves, matcha (D 90 : 20 μm) produced by grinding tencha with a stone mill was mixed with this green tea extract so as to have a concentration of 0.007 g / 100 mL. Ascorbic acid was added to this so as to have a concentration of 40 mg / 100 mL, and baking soda (sodium hydrogen carbonate) was further mixed so as to have a pH of 6.4. Further, zinc gluconate (manufactured by Fuso Chemical Co., Ltd., zinc content of about 14%) was added so that the zinc content was as shown in Table 1. This was heat sterilized at 125 ° C. for 7 minutes. This heat-sterilized green tea beverage was filled in a PET container (500 mL) to obtain a packaged green tea beverage. The catechin content of the packaged green tea beverage was 13 mg / 100 mL, the ascorbic acid content was 31 mg / 100 mL, the turbidity (OD 680 ) was 0.15, and the pH was 6.2.
得られた容器詰緑茶飲料について、専門パネル６名にて、抹茶風味の指標として、緑茶飲料の濃厚感（コクや甘みの強さ）を評価した。評価は、２０℃の飲料５０ｍＬずつをプラスチックカップに注いで飲用し、亜鉛無添加を１点（コントロール）、サンプル１−１０の飲料の濃厚感を４点として４段階評価法にて評価した。すなわち、１点：コントロールと同程度の濃厚感である、２点：濃厚感がわずかに付与されている、３点：濃厚感が付与されている、４点：濃厚感がよく付与されている、として、各パネルが評価した結果を再度全員で自由討議し、全員の合意のもとに整数値で表記した。なお、評価点は、３点以上のものが嗜好性の高い香味良好な緑茶飲料であると判定した。評価結果を表１に示す。０．０８ｍｇ／１００ｍＬ以上の亜鉛を含有する緑茶飲料は、じんわりと拡がる旨味と濃厚で深い味わい（コクや甘み）を有する緑茶飲料であった。 With respect to the obtained packaged green tea beverage, six specialized panels evaluated the richness (richness and sweetness) of the green tea beverage as an index of matcha flavor. The evaluation was made by pouring 50 mL of a beverage at 20 ° C. into a plastic cup and drinking, and using a 4-step evaluation method with 1 point (control) for no zinc addition and 4 points for the richness of the beverage of Sample 1-10. That is, 1 point: a feeling of richness similar to that of the control, 2 points: a feeling of richness is slightly given, 3 points: a feeling of richness is given, and 4 points: a feeling of richness is well given. As a result, the results evaluated by each panel were freely discussed again by all members, and expressed as integer values with the agreement of all members. As for the evaluation points, those having 3 points or more were judged to be green tea beverages having high palatability and good flavor. The evaluation results are shown in Table 1. The green tea beverage containing 0.08 mg / 100 mL or more of zinc was a green tea beverage having a slowly spreading umami and a rich and deep taste (richness and sweetness).
また、この緑茶飲料をＰＥＴボトルから直接に飲用した際の抹茶風味の強さについても評価した。６名のパネル全員が、ＰＥＴボトルから直接飲用した場合に、亜鉛無添加の飲料と０．０８ｍｇ／１００ｍＬ以上の亜鉛を含有する緑茶飲料の違いがより鮮明であり、特に、飲用後の余韻（コクとレトロネーザルアロマ）が強化されていると答えた。 We also evaluated the strength of the matcha flavor when this green tea beverage was drunk directly from a PET bottle. When all six panels drank directly from PET bottles, the difference between zinc-free beverages and green tea beverages containing 0.08 mg / 100 mL or more of zinc was more pronounced, especially after drinking (after drinking). The richness and retronasal aroma) were strengthened.
実験２：粉砕茶葉の効果（１：含有量）
実験１の１−５の緑茶飲料について、表２の濁度となる量の抹茶を配合すること以外は、実験１と同様にして容器詰緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．１）を製造し、評価した。また、参考例として、グルコン酸亜鉛中のグルコン酸と同量のグルコン酸を配合した緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．１）を製造した。
Experiment 2: Effect of crushed tea leaves (1: content)
Regarding the green tea beverage of Experiment 1 1-5, the packaged green tea beverage (ascorbic acid content: 31 mg / 100 mL, pH is the same as that of Experiment 1 except that the amount of matcha that becomes turbid in Table 2 is blended. 6.1) was manufactured and evaluated. Further, as a reference example, a green tea beverage (ascorbic acid content: 31 mg / 100 mL, pH 6.1) containing the same amount of gluconic acid as gluconic acid in zinc gluconate was produced.
評価結果を表２に示す。グルコン酸のみを配合し、亜鉛を含まない緑茶飲料（参考例）では全く抹茶風味付与効果が確認できなかったことから、亜鉛が粉砕茶葉の風味を増強していることが判明した。この亜鉛による抹茶風味付与効果は、濁度が０．０８以上となる粉砕茶葉が含有されている場合に発現することが示唆された。 The evaluation results are shown in Table 2. Since no matcha flavor-imparting effect could be confirmed in a green tea beverage containing only gluconic acid and not containing zinc (reference example), it was found that zinc enhances the flavor of crushed tea leaves. It was suggested that this effect of imparting matcha flavor by zinc is exhibited when crushed tea leaves having a turbidity of 0.08 or more are contained.
実験３：粉砕茶葉の効果（２：粉砕茶葉の種類（煎茶））
実験１の１−１、１−５、及び１−８の緑茶飲料で使用した抹茶を、煎茶（深蒸し茶）をミルで粉砕して得られた粉砕茶葉（Ｄ９０：２５μｍ）に変える以外は、実験１と同様にして容器詰緑茶飲料を製造して、評価した。評価結果を表３に示す。粉砕茶葉が煎茶の場合にも、亜鉛と粉砕茶葉を共存させることによりコクや甘みといった抹茶風味が強化された。
Experiment 3: Effect of crushed tea leaves (2: Types of crushed tea leaves (sencha))
Except for changing the matcha used in the green tea beverages 1-1, 1-5, and 1-8 of Experiment 1 to crushed tea leaves (D90: 25 μm) obtained by crushing sencha (deep steamed tea) with a mill. , A packaged green tea beverage was produced and evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 3. Even when the crushed tea leaves were sencha, the coexistence of zinc and crushed tea leaves enhanced the matcha flavor such as richness and sweetness.
実験４：粉砕茶葉の効果（３：粉砕茶葉の種類（微細化抹茶））
実験１の抹茶を２０倍量の水に懸濁させて、マルチ撹拌システム（プライミクス株式会社製、商品名「T.K.ロボミックス」、仕様：T.K.ホモミキサー、処理条件：回転数10,000rpm×5分間）を用いて微細化抹茶（Ｄ９０：２μｍ）の分散液を得た。この微細化抹茶分散液を、実験１の緑茶葉エキスＡをカテキン類含有量が１２．５ｍｇ／１００ｍＬとなるように水で希釈した緑茶抽出液に、１５重量％、３０重量％の濃度で混合し、さらに実験３と同様に、アスコルビン酸、重曹、グルコン酸亜鉛を添加し、加熱殺菌処理して容器詰緑茶飲料を得た。容器詰緑茶飲料のカテキン類含有量は１３〜１４ｍｇ／１００ｍＬ、アスコルビン酸含有量は３１ｍｇ／１００ｍＬであり、ｐＨは６．２であった。表４に、実験１と同様に評価した結果を示す。粉砕茶葉として微細化抹茶を用いた場合にも、亜鉛による抹茶風味付与効果が確認できた。
Experiment 4: Effect of crushed tea leaves (3: Types of crushed tea leaves (fine green tea))
Matcha from Experiment 1 is suspended in 20 times the amount of water, and a multi-stirring system (manufactured by Primix Corporation, trade name "TK Robomix", specifications: TK homomixer, processing conditions: 10,000 rpm x 5 minutes) Was used to obtain a dispersion of finely divided matcha (D90: 2 μm). This finely divided matcha dispersion is mixed with a green tea extract obtained by diluting the green tea leaf extract A of Experiment 1 with water so that the catechin content is 12.5 mg / 100 mL at a concentration of 15% by weight and 30% by weight. Then, ascorbic acid, catechin, and zinc gluconate were further added in the same manner as in Experiment 3, and heat sterilization treatment was performed to obtain a packaged green tea beverage. The catechin content of the packaged green tea beverage was 13-14 mg / 100 mL, the ascorbic acid content was 31 mg / 100 mL, and the pH was 6.2. Table 4 shows the evaluation results in the same manner as in Experiment 1. Even when finely divided matcha was used as the crushed tea leaves, the effect of zinc on adding matcha flavor was confirmed.
実験５：亜鉛による抹茶風味付与効果（２）
実験１の緑茶葉エキスＡをカテキン類含有量が１６ｍｇ／１００ｍＬとなるように水で希釈し、抹茶の配合量を０．０２ｇ／１００ｍＬとなるようにした以外は、実験１と同様に、グルコン酸亜鉛を用いて種々の亜鉛含有量の容器詰緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．２）を製造した。実験１と同様に、亜鉛無添加を１点（コントロール）、サンプル５−７の飲料の濃厚感を４点として４段階評価法にて評価した。評価結果を表５に示す。濁度が０．４の緑茶飲料においても、亜鉛による抹茶風味付与効果が確認できた。緑茶飲料５−８について、少しくどいと感じるパネルが１名存在したことから、亜鉛量の上限は４ｍｇ／１００ｍＬ程度であることが示唆された。
Experiment 5: Matcha flavor-imparting effect of zinc (2)
Similar to Experiment 1, glucon was used, except that the green tea leaf extract A of Experiment 1 was diluted with water so that the catechin content was 16 mg / 100 mL, and the blending amount of Matcha was 0.02 g / 100 mL. Zinc acid acid was used to produce packaged green tea beverages with various zinc contents (ascorbic acid content: 31 mg / 100 mL, pH 6.2). Similar to Experiment 1, zinc-free was evaluated as 1 point (control), and the richness of the beverage of Sample 5-7 was evaluated as 4 points by a 4-step evaluation method. The evaluation results are shown in Table 5. Even in the green tea beverage having a turbidity of 0.4, the effect of zinc on the matcha flavor was confirmed. Regarding the green tea beverage 5-8, there was one panel who felt that it was a little harsh, suggesting that the upper limit of the zinc amount is about 4 mg / 100 mL.
実験６：カテキン類含有量の影響
表６に示すカテキン類含有量となるように、緑茶抽出液Ａの希釈度合いを変える以外は、実験５−１、５−３、及び５−５の緑茶飲料と同様にして容器詰緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．２）を製造し、評価した。評価は、それぞれのカテキン類含有量の緑茶飲料において、亜鉛無添加の飲料の濃厚感を１点として４段階評価した以外は実験１と同様に行った。評価結果を表６に示す。カテキン類含有量が４５ｍｇ／１００ｍＬの緑茶飲料は、カテキン類の渋味が強く知覚され、亜鉛による抹茶風味付与効果が知覚されにくい傾向にあった。カテキン類含有量が８ｍｇ／１００ｍＬの緑茶飲料は、亜鉛による抹茶風味付与効果は確認できるが、渋味が少なくて水っぽい（薄すぎる）と評価するパネルが存在した。これより、カテキン類含有量は、１０〜４０ｍｇ／１００ｍＬの緑茶飲料が、亜鉛による抹茶風味付与効果が顕著にあり、風味豊かな緑茶飲料であることが示唆された。
Experiment 6: Effect of catechin content
Packaged green tea beverages in the same manner as the green tea beverages of Experiments 5-1, 5-3, and 5-5, except that the degree of dilution of green tea extract A was changed so as to have the catechin content shown in Table 6. Ascorbic acid content: 31 mg / 100 mL, pH 6.2) was prepared and evaluated. The evaluation was carried out in the same manner as in Experiment 1 except that each green tea beverage having a catechin content was evaluated on a 4-point scale with the richness of the zinc-free beverage as one point. The evaluation results are shown in Table 6. In the green tea beverage having a catechin content of 45 mg / 100 mL, the astringency of catechins was strongly perceived, and the matcha flavor-imparting effect of zinc tended to be less perceived. In the green tea beverage having a catechin content of 8 mg / 100 mL, the matcha flavor-imparting effect of zinc could be confirmed, but there was a panel that evaluated it as watery (too thin) with less astringency. From this, it was suggested that the green tea beverage having a catechin content of 10 to 40 mg / 100 mL was a green tea beverage having a remarkable matcha flavor-imparting effect by zinc and having a rich flavor.
実験７：亜鉛による抹茶風味付与効果（３）
実験６の６−７及び６−８の緑茶飲料について、抹茶配合量を表７に示す濁度となる量にする以外は、実験１と同様にして緑茶飲料と同様にして容器詰緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．２）を製造し、評価した。濁度０．０８となるような少ない量の抹茶を添加した緑茶飲料においても、０．０８ｍｇ／１００ｍＬの亜鉛による抹茶風味付与効果が確認できた。
Experiment 7: Matcha flavor-imparting effect of zinc (3)
Regarding the green tea beverages 6-7 and 6-8 of Experiment 6, the packaged green tea beverages (contained green tea beverages) were similar to those of Experiment 1 except that the amount of matcha blended was adjusted to the turbidity shown in Table 7. Ascorbic acid content: 31 mg / 100 mL, pH 6.2) was prepared and evaluated. Even in the green tea beverage to which a small amount of matcha was added so as to have a turbidity of 0.08, the effect of adding 0.08 mg / 100 mL of zinc to the matcha flavor was confirmed.
実験８：亜鉛による抹茶風味付与効果（４）
実験７の７−１及び７−２の緑茶飲料について、抹茶配合量を表８に示す濁度となる量にする以外は、実験１と同様にして緑茶飲料と同様にして容器詰緑茶飲料８−１及び８−３（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．２）を製造し、評価した。また、亜鉛含有量を０．０７ｍｇ／１００ｍＬとした以外は８−１及び８−３と同じ緑茶飲料８−２も製造した。結果を表８に示す。濁度０．０９の緑茶飲料においても、０．０８ｍｇ／１００ｍＬの亜鉛による抹茶風味付与効果が確認できた。
Experiment 8: Matcha flavor-imparting effect of zinc (4)
Regarding the green tea beverages of Experiment 7 7-1 and 7-2, the packaged green tea beverage 8 was the same as that of Experiment 1 except that the amount of matcha blended was adjusted to the turbidity shown in Table 8. -1 and 8-3 (ascorbic acid content: 31 mg / 100 mL, pH 6.2) were prepared and evaluated. In addition, the same green tea beverage 8-2 as 8-1 and 8-3 was also produced except that the zinc content was 0.07 mg / 100 mL. The results are shown in Table 8. Even in the green tea beverage having a turbidity of 0.09, the effect of adding 0.08 mg / 100 mL of zinc to the matcha flavor was confirmed.
実験９：亜鉛含有酵母による抹茶風味付与効果（５）
グルコン酸亜鉛を水溶性の亜鉛含有酵母エキス（イーストリッチシリーズ（亜鉛）、オリエンタル酵母工業株式会社、５質量％亜鉛含有）に変える以外は実験６−７及び６−９と同様にして、容器詰緑茶飲料（アスコルビン酸含有量：３１ｍｇ／１００ｍＬ、ｐＨは６．２）を製造した。実験１と同様に、緑茶飲料の風味を評価した。濁度０．８５の緑茶飲料においても、０．０８ｍｇ／１００ｍＬの亜鉛による抹茶風味付与効果が確認できた。
Experiment 9: Matcha flavor-imparting effect of zinc-containing yeast (5)
Packed in the same manner as in Experiments 6-7 and 6-9, except that zinc gluconate is changed to a water-soluble zinc-containing yeast extract (yeast rich series (zinc), Oriental Yeast Co., Ltd., containing 5% by mass zinc). A green tea beverage (ascorbic acid content: 31 mg / 100 mL, pH 6.2) was produced. Similar to Experiment 1, the flavor of the green tea beverage was evaluated. Even in the green tea beverage having a turbidity of 0.85, the effect of adding 0.08 mg / 100 mL of zinc to the matcha flavor was confirmed.
実験１０：亜鉛含有酵母による抹茶風味付与効果（１：水溶性の亜鉛含有酵母エキス）
実験６の６−９の緑茶飲料のグルコン酸亜鉛を亜鉛含有酵母に変えて、容器詰緑茶飲料を製造した。まず、実験１の緑茶葉エキスＡをカテキン類含有量が２５ｍｇ／１００ｍＬとなるように水で希釈して、緑茶抽出液を製造した。次に、この緑茶抽出液に、実験１の抹茶を０．０２ｇ／１００ｍＬとなるように混合した。これに、４０ｍｇ／１００ｍＬの濃度となるようにアスコルビン酸を添加し、さらにｐＨ６．４となるように重曹（炭酸水素ナトリウム）を混合した。さらに、水溶性の亜鉛酵母エキス（イーストリッチシリーズ（亜鉛）、オリエンタル酵母工業株式会社、５質量％亜鉛含有）を、緑茶飲料中の亜鉛含有量が０．２ｍｇ／１００ｍＬとなるように添加した。実験１と同様にして加熱殺菌処理して容器詰緑茶飲料（１０−１）を得た。容器詰緑茶飲料のカテキン類含有量は２６ｍｇ／１００ｍＬ、アスコルビン酸含有量は３２ｍｇ／１００ｍＬであり、濁度（ＯＤ６８０）は０．４、ｐＨは６．２であった。
Experiment 10: Matcha flavor imparting effect by zinc-containing yeast (1: water-soluble zinc-containing yeast extract)
The zinc gluconate of the green tea beverage of Experiment 6 6-9 was changed to zinc-containing yeast to produce a packaged green tea beverage. First, the green tea leaf extract A of Experiment 1 was diluted with water so that the catechin content was 25 mg / 100 mL to produce a green tea extract. Next, the matcha of Experiment 1 was mixed with this green tea extract so as to have a concentration of 0.02 g / 100 mL. Ascorbic acid was added to this so as to have a concentration of 40 mg / 100 mL, and baking soda (sodium hydrogen carbonate) was further mixed so as to have a pH of 6.4. Further, a water-soluble zinc yeast extract (yeast rich series (zinc), Oriental Yeast Co., Ltd., containing 5% by mass zinc) was added so that the zinc content in the green tea beverage was 0.2 mg / 100 mL. A packaged green tea beverage (10-1) was obtained by heat sterilization in the same manner as in Experiment 1. The catechin content of the packaged green tea beverage was 26 mg / 100 mL, the ascorbic acid content was 32 mg / 100 mL, the turbidity (OD 680 ) was 0.4, and the pH was 6.2.
１０名の専門パネルに対し、亜鉛含有酵母を用いて製造された緑茶飲料（１０−１）と、グルコン酸亜鉛を用いて製造された緑茶飲料（６−９）とを組み合わせたペアを提示した。パネルは、提示されたペアのうちどちらの飲料が緑茶風味をより強く感じるか、２点識別試験により評価した。評価は、ＰＥＴボトルから直接に飲用して行った。上記２点識別試験は日付を変えて３回繰り返して実施した。１０名のパネルによる延べ３０回分の結果を二項検定により有意差検定した。亜鉛含有酵母を用いた緑茶飲料（１０−１）の抹茶風味を、グルコン酸亜鉛を用いた緑茶飲料（６−９）のそれと比較して強く感じると指摘した数は２２／３０であり、有意（ｐ＜０．０１）に多かった。パネルは、緑茶飲料（１０−１）は、レトロネーザルがより強いと指摘した。 A pair of green tea beverages (10-1) produced using zinc-containing yeast and green tea beverages (6-9) produced using zinc gluconate was presented to a panel of 10 experts. .. The panel evaluated which of the presented pairs had a stronger green tea flavor by a two-point discrimination test. The evaluation was performed by drinking directly from the PET bottle. The above two-point identification test was repeated three times on different dates. The results of a total of 30 times by a panel of 10 people were subjected to a significant difference test by a binomial test. The number of people who pointed out that the matcha flavor of the green tea beverage (10-1) using zinc-containing yeast was stronger than that of the green tea beverage (6-9) using zinc gluconate was 22/30, which is significant. It was high in (p <0.01). The panel pointed out that the green tea beverage (10-1) has a stronger retronasal.
実験１１：亜鉛含有酵母による抹茶風味付与効果（２：水不溶性亜鉛含有酵母）
実験９の緑茶飲料の亜鉛含有酵母を水不溶性亜鉛含有酵母に変えて、容器詰緑茶飲料を製造した。まず、実験１の緑茶葉エキスＡをカテキン類含有量が２５ｍｇ／１００ｍＬとなるように水で希釈して、緑茶抽出液を製造した。この緑茶抽出液に、実験１０の緑茶飲料１０−１で用いた亜鉛酵母エキスと同量の水不溶性亜鉛含有酵母（ミネラル酵母シリーズ（亜鉛）、オリエンタル酵母工業株式会社、５質量％亜鉛含有）を混合して5分間攪拌した後、遠心分離（株式会社コクサン製、商品名「冷却/高速遠心機 H-9R」、処理条件：6300rpm、2分間）して上澄みを採取した。この上澄み液に実験１の抹茶０．０２ｇ／１００ｍＬ、４０ｍｇ／１００ｍＬのアスコルビン酸を添加し、さらにｐＨ６．４となるように重曹（炭酸水素ナトリウム）を混合した。実験１と同様にして加熱殺菌処理して容器詰緑茶飲料（１１−１）を得た。容器詰緑茶飲料のカテキン類含有量は２５ｍｇ／１００ｍＬ、亜鉛含有量は０．２ｍｇ／１００ｍＬ、アスコルビン酸含有量は３０ｍｇ／１００ｍＬであり、濁度（ＯＤ６８０）は０．４、ｐＨは６．１であった。
Experiment 11: Matcha flavor imparting effect by zinc-containing yeast (2: water-insoluble zinc-containing yeast)
The zinc-containing yeast of the green tea beverage of Experiment 9 was changed to water-insoluble zinc-containing yeast to produce a packaged green tea beverage. First, the green tea leaf extract A of Experiment 1 was diluted with water so that the catechin content was 25 mg / 100 mL to produce a green tea extract. In this green tea extract, the same amount of water-insoluble zinc-containing yeast (mineral yeast series (zinc), Oriental Yeast Industry Co., Ltd., containing 5% by mass zinc) as the zinc yeast extract used in the green tea beverage 10-1 of Experiment 10 was added. After mixing and stirring for 5 minutes, the supernatant was collected by centrifugation (manufactured by Kokusan Co., Ltd., trade name "cooling / high-speed centrifuge H-9R", treatment conditions: 6300 rpm, 2 minutes). To this supernatant, 0.02 g / 100 mL of Matcha and 40 mg / 100 mL of ascorbic acid from Experiment 1 were added, and baking soda (sodium hydrogen carbonate) was further mixed so as to have a pH of 6.4. A packaged green tea beverage (11-1) was obtained by heat sterilization in the same manner as in Experiment 1. The catechin content of the packaged green tea beverage is 25 mg / 100 mL, the zinc content is 0.2 mg / 100 mL, the ascorbic acid content is 30 mg / 100 mL, the turbidity (OD 680 ) is 0.4, and the pH is 6. It was 1.
専門パネル１０名により、亜鉛含有酵母を用いた緑茶飲料（１１−１）と、水溶性の亜鉛含有酵母（酵母エキス）を用いた緑茶飲料（１０−１）とを比較し、実験１０と同様の評価方法で評価した。その結果、緑茶風味（コク、甘み、レトロネーザル）において差はなく、いずれも濃厚な抹茶風味を有する緑茶飲料であるという指摘であった。 A green tea beverage (11-1) using zinc-containing yeast and a green tea beverage (10-1) using water-soluble zinc-containing yeast (yeast extract) were compared by 10 expert panels, and the same as in Experiment 10. It was evaluated by the evaluation method of. As a result, it was pointed out that there was no difference in the green tea flavor (richness, sweetness, retronasal), and that all of them were green tea beverages having a rich matcha flavor.
実験１２：亜鉛含有酵母による抹茶風味付与効果（３：水溶性の亜鉛酵母エキス）
原材料名が緑茶、ビタミンＣ（アスコルビン酸）と表記された市販の緑茶飲料５種（Ａ〜Ｅ；表８参照）に、実験１０で用いた水溶性の亜鉛酵母エキスを亜鉛含有量が０．０８ｍｇ／１００ｍＬ、０．２ｍｇ／１００ｍＬとなるように添加した。Ａ〜Ｅの飲料それぞれについて、亜鉛無添加飲料と亜鉛添加飲料をそれぞれ組み合わせたペアを提示して、実験１０と同様に２点識別試験により評価した。濁りのある緑茶飲料で、カテキン類含有量が少ない緑茶飲料において、亜鉛添加による抹茶風味付与効果が有意に強く、コクや甘みが強いと指摘した。
Experiment 12: Matcha flavor-imparting effect of zinc-containing yeast (3: water-soluble zinc yeast extract)
The water-soluble zinc yeast extract used in Experiment 10 was added to five commercially available green tea beverages (A to E; see Table 8) whose raw material names were green tea and vitamin C (ascorbic acid), and the zinc content was 0. It was added so as to be 08 mg / 100 mL and 0.2 mg / 100 mL. For each of the beverages A to E, a pair in which a zinc-free beverage and a zinc-added beverage were combined was presented and evaluated by a two-point discrimination test in the same manner as in Experiment 10. It was pointed out that in green tea beverages with turbidity and low catechin content, the effect of adding zinc to add matcha flavor is significantly stronger, and the richness and sweetness are stronger.
Claims (4)
（Ａ）緑茶飲料中の亜鉛含有量が、０．０８〜４ｍｇ／１００ｍＬである；
（Ｂ）緑茶飲料の６８０ｎｍにおける吸光度が、０．０８〜０．８５である；
（Ｃ）緑茶飲料のｐＨが５〜７である；
（Ｄ）緑茶飲料中のアスコルビン酸の含有量が、１０〜８０ｍｇ／１００ｍＬである。 A packaged green tea beverage consisting of a water-soluble salt of zinc or a zinc-containing yeast , green tea leaf extract, ground tea leaves , ascorbic acid or a salt thereof, and an alkali metal salt for pH adjustment. ), (C) , and (D) , said green tea beverage:
(A) The zinc content in the green tea beverage is 0.08-4 mg / 100 mL;
(B) The absorbance of the green tea beverage at 680 nm is 0.08 to 0.85;
(C) The pH of the green tea beverage is 5-7;
(D) The content of ascorbic acid in the green tea beverage is 10 to 80 mg / 100 mL .
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