JP2024079400A - Tea beverage composition - Google Patents

Abstract

[Problem] To provide a tea beverage composition that contains a high concentration of non-polymer catechins and yet allows the aroma of the beverage to linger for a long time even after drinking. [Solution] A tea beverage composition containing the following components (A) and (B): (A) non-polymer catechins, 0.05 mass% or more, and (B) indole, with the mass ratio of components (A) to (B) [(B)/(A)] being 0.3 x 10-6 to 300 x 10-6. [Selected Figure] None

Description

The present invention relates to a tea beverage composition.

Non-polymer catechins are a type of polyphenol contained in tea leaves of the Camellia genus, and have been reported to have physiological effects such as reducing visceral fat. Beverages containing non-polymer catechins are an ideal form for continuously ingesting a larger amount of non-polymer catechins and enjoying their physiological effects.

On the other hand, indole is one of the substances that cause the unpleasant odor generated by feces, but when it is diluted, it becomes a unique aroma and is used as one of the essential ingredients in flavor blends. So far, for example, a beverage containing rutin and indole as a Tartary buckwheat tea beverage that reduces the fishy odor, bitterness, and bad aftertaste (sliminess) that are unique to Tartary buckwheat (Patent Document 1), and a lemon-flavored beverage containing indole as a substance that can make the aroma of the lemon-flavored beverage resemble lemon flower (Patent Document 2) have been proposed.
It has also been reported that adding indole to green tea has the effect of enhancing the overall aroma of green tea at low concentrations (Non-Patent Documents 1 and 2).

JP 2009-171856 A JP 2017-201931 A

Journal of the Graduate School of Agriculture, Hokkaido University, 2006, 28(1), 85-120 Tea Research Report 107, 2009, 81-84

In general, the aroma of tea beverages lingers for a certain period of time after drinking (see Reference Example 1 below). However, it has been found that when non-polymer catechins are added to tea beverages at high concentrations in hopes of utilizing the physiological effects of non-polymer catechins, the aroma of the tea beverage itself remains unchanged, but the duration of the aroma when drunk is reduced. Here, in this specification, the "duration of the aroma when drunk" refers to the time during which the aroma of the beverage is felt as an aftertaste after swallowing the beverage.
Accordingly, an object of the present invention is to provide a tea beverage composition which contains non-polymer catechins at a high concentration and which allows the aroma of the beverage to linger for a long time even after drinking.

In view of the above problems, the present inventors conducted extensive research and discovered that by adding indole to a tea beverage containing a high concentration of non-polymer catechins at a specific ratio to the non-polymer catechins, the duration of the aroma during consumption can be increased.

That is, the present invention relates to a composition comprising the following components (A) and (B):
The present invention provides a tea beverage composition which contains (A) not less than 0.05% by mass of non-polymer catechins and (B) indole, and in which the mass ratio of component (A) to component (B) [(B)/(A)] is 0.3×10 ^-6 to 300×10 ^-6 .

The present invention provides a tea beverage composition that contains a high concentration of non-polymer catechins and that leaves a lingering aroma even after consumption.

The tea beverage composition of the present invention contains non-polymer catechins as component (A). In this specification, "(A) non-polymer catechins" is a collective term for non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, it is sufficient to contain at least one of the above eight types of non-polymer catechins.
There are no particular limitations on the origin of component (A) so long as it is one that is commonly used in the field of foods and beverages. For example, it may be a chemically synthesized product or one extracted from a plant containing non-polymer catechins.

The content of component (A) in the tea beverage composition of the present invention is 0.05% by mass or more, but from the viewpoint of strengthening the non-polymer catechins and physiological effects, 0.09% by mass or more is preferable, 0.12% by mass or more is more preferable, and 0.14% by mass or more is even more preferable. Also, from the viewpoint of increasing the duration of the aroma when drinking, 1% by mass or less is preferable, 0.4% by mass or less is more preferable, 0.2% by mass or less is even more preferable, and 0.18% by mass or less is even more preferable. The content of component (A) in the tea beverage composition of the present invention is 0.05% by mass or more, preferably 0.05 to 1% by mass, more preferably 0.05 to 0.4% by mass, even more preferably 0.09 to 0.2% by mass, even more preferably 0.12 to 0.18% by mass, and even more preferably 0.14 to 0.18% by mass. Here, in this specification, the content of component (A) is defined based on the total amount of the above eight types of non-polymer catechins. The content of component (A) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, for example, liquid chromatography. Specifically, the method described in the Examples below can be mentioned. When measuring, the sample may be freeze-dried to fit the detection range of the device, or impurities in the sample may be removed to fit the separation capacity of the device, or other appropriate treatments may be performed as necessary.

The tea beverage composition of the present invention contains indole as component (B). Indole is a heterocyclic aromatic compound with the molecular formula C ₈ H ₇ N. It is known that the blending of a low concentration of indole with a typical green tea beverage enhances the green tea aroma. However, in the present invention, it has been discovered that by incorporating component (B) in a tea beverage composition enriched with non-polymer catechins at a mass ratio relative to component (A) within a specific range, the duration of the aroma during drinking is unexpectedly increased.
Component (B) may be a commercially available reagent, or may be synthesized by organic synthesis.

The content of component (B) in the tea beverage composition of the present invention can be appropriately selected so long as the mass ratio [(B)/(A)] falls within the range described below, but from the viewpoint of increasing the duration of the aroma when consumed, it is preferably 0.3 mass ppb or more, more preferably 0.8 mass ppb or more, even more preferably 6 mass ppb or more, and even more preferably 40 mass ppb or more, and from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is preferably 400 mass ppb or less, more preferably 300 mass ppb or less, even more preferably 250 mass ppb or less, and even more preferably 220 mass ppb or less. The content of component (B) in the tea beverage composition of the present invention is preferably 0.3 to 400 mass ppb, more preferably 0.8 to 300 mass ppb, even more preferably 6 to 250 mass ppb, and even more preferably 40 to 220 mass ppb.
The content of component (B) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, for example, by GC/MS method. Specifically, the method described in the Examples below can be mentioned. In addition, when measuring, the sample may be freeze-dried to fit the detection range of the device, or impurities in the sample may be removed to fit the separation ability of the device, and other appropriate treatments may be performed as necessary.

In the tea beverage composition of the present invention, the mass ratio of component (A) to component (B) [(B)/(A)] is 0.3×10 ^-6 to 300×10 ^-6 , and from the viewpoint of increasing the duration of the aroma when drunk, it is preferably 5×10 ^-6 or more, more preferably 20×10 ^-6 or more, and even more preferably 30×10 ^-6 or more, and from the same viewpoint and from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is preferably 200×10 ^-6 or less, more preferably 150×10 ^-6 or less, and even more preferably 90×10 ^-6 or less. The mass ratio of component (A) to component (B) [(B)/(A)] in the present invention is 0.3×10 ^-6 to 300×10 ^-6 , preferably 5×10 ^-6 to 200×10 ^-6 , more preferably 20×10 ^-6 to 150×10 ^-6 , and even more preferably 30×10 ^-6 to 90×10 ^-6 .

The tea beverage composition of the present invention may contain, as desired, one or more additives such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, esters, colorants, emulsifiers, dairy ingredients, preservatives, seasonings, quality stabilizers, and flavorings. The content of the additives may be appropriately set within a range that does not impair the object of the present invention.

The pH (20°C) of the tea beverage composition of the present invention is usually 5 to 7, but from the viewpoint of improving the aroma and flavor of the tea beverage composition, it is preferably 5.2 or more, and more preferably 5.4 or more, and from the same viewpoint, it is preferably 6.8 or less, and more preferably 6.4 or less. The pH (20°C) of the tea beverage composition of the present invention is preferably 5.2 to 6.8, and more preferably 5.4 to 6.4. The pH is measured with a pH meter at a temperature adjusted to 20°C.

In this specification, the term "tea beverage composition" refers to a beverage containing tea leaves of the genus Camellia as a tea raw material. Examples of tea leaves of the genus Camellia include tea leaves obtained from C. sinensis var. sinensis (including the Yabukita variety), C. sinensis var. assamica, or hybrids thereof. The tea leaves include freshly picked tea leaves, as well as those dried, frozen, or processed tea leaves.
Tea leaves are classified into non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves according to the processing method. Examples of non-fermented tea leaves include green tea leaves such as sencha, deep steamed sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, kettle tea, kukicha, bocha, and budcha. Examples of semi-fermented tea leaves include oolong tea leaves such as tieguanyin, iroshu, kogonkei, and wuyiyancha. Examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam, and Sri Lanka. One or more types of tea leaves can be used. In addition to tea leaves, stems may also be used.

The tea beverage composition of the present invention may use tea raw materials other than tea leaves of the genus Camellia. Examples of tea raw materials other than tea leaves of the genus Camellia include grains (e.g., barley, wheat, pearl barley, rye, oats, and naked barley; rice such as brown rice; beans such as soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp grass, cowpeas, peanuts, peas, and mung beans; buckwheat, corn, white sesame seeds, black sesame seeds, millet, barley, millet, quinoa, and other miscellaneous grains), ginkgo leaves, persimmon leaves, loquat leaves, young barley leaves, and bright red radish leaves. Examples include Japanese mustard greens, mulberry leaves, kale, wolfberry leaves, eucommia leaves, komatsuna, rooibos, kumazasa, dokudami, gynostemma, honeysuckle, evening primrose, kakidoushi, kawarakatsume, gymnema sylvestre, kochia (Juglandaceae), sweet tea (Rosaceae), aloe arborescens, chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips, and rosemary. These can be used alone or in combination.

The method for extracting the tea raw material is not particularly limited, and known methods such as kneader extraction, stirring extraction, drip extraction, and column extraction can be used. Examples of the extraction solvent include water, organic solvents such as ethanol, and aqueous solutions of water and organic solvents such as ethanol, with water being preferred. A non-solvent extraction method such as squeezing juice may also be used. The extraction conditions are not particularly limited, and can be appropriately selected depending on the extraction method. The obtained extract may be filtered or centrifuged to separate impurities. If necessary, the extract may be concentrated or diluted to adjust the concentration.

In the present invention, a preferred tea beverage composition is a green tea beverage composition, as this makes it easier to enjoy the effects of the present invention. When the tea beverage composition is a green tea beverage composition, a green tea beverage that uses the largest amount of green tea leaves among all tea ingredients is more preferred, and a green tea beverage that uses only green tea leaves as the tea ingredient is even more preferred.

The tea beverage composition of the present invention may be in any suitable form, for example, liquid or solid.
When the tea beverage composition of the present invention is in a liquid form, the form of the beverage may be an undiluted RTD (Ready to Drink), a concentrated reconstituted beverage, a jelly, a concentrated liquid, a slurry, or the like. In the case of a jelly form, the beverage composition may be sucked from a mouthpiece or straw attached to the container, and the solid content concentration is not particularly limited and can be appropriately selected. In addition, when the tea beverage composition of the present invention is in a solid form, the form is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and can be in various forms such as powder, granules, tablets, rods, plates, and blocks. The solid content of the solid tea beverage composition is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and may be 100% by mass. Here, in this specification, the "solid content" refers to the mass of the residue obtained by drying a sample in an electric thermostatic dryer at 105°C for 3 hours and removing volatile substances. Furthermore, when the tea beverage composition of the present invention is in the form of a concentrate or solid, when it is diluted with water to prepare an RTD so that the content of the aforementioned component (A) falls within the above-mentioned range, the mass ratio [(B)/(A)] should satisfy the above-mentioned requirement.
Among these, from the viewpoint of convenience, the beverage is preferably in a liquid form, and more preferably in an RTD form.

The tea beverage composition of the present invention can be filled into conventional packaging containers such as molded containers whose main component is polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, and bottles to produce a packaged beverage.
The tea beverage composition of the present invention may also be subjected to heat sterilization. The sterilization method is not particularly limited as long as it is compatible with the conditions stipulated in the applicable laws and regulations (Food Sanitation Act in Japan). For example, the tea beverage composition may be filled into a container, sealed or sealed, and then sterilized, or the composition may be sterilized in a sterilizer equipped with a thermometer or the like, or sterilized in a filter or the like, and then automatically filled into a container, and then sealed or sealed. More specifically, examples of the sterilization method include retort sterilization, high temperature short time sterilization (HTST method), and ultra-high temperature sterilization (UHT method), etc.

The tea beverage composition of the present invention can be produced by any suitable method. For example, it can be produced by blending component (A) and component (B), and optionally other components, and adjusting the mass ratio of component (A) to component (B) [(B)/(A)]. The order of mixing each component is not particularly limited, and they may be added in any order or simultaneously. As a mixing method, any suitable method such as stirring or shaking can be used, and a mixing device may be used. When producing a packaged beverage, it can be produced by further undergoing a sterilization and filling process.

(1) Analysis of non-polymer catechins A sample dissolved and diluted with pure water was measured by a gradient method using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with an octadecyl group-introduced packed column for liquid chromatography (L-column ODS, 4.6 mmφ×250 mm, particle size 5 μm: manufactured by Chemicals Evaluation and Research Institute, Japan) at a column temperature of 35° C. The mobile phase A solution was a distilled water solution containing 0.1 mol/L of acetic acid, and B solution was an acetonitrile solution containing 0.1 mol/L of acetic acid, with a flow rate of 1 mL/min, sample injection amount of 10 μL, and UV detector wavelength of 280 nm. The gradient conditions were as follows:

Concentration gradient conditions (volume%)
Time A solution concentration (volume %) B solution concentration (volume %)
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

(2) Analysis of indole 5 mL of the sample was collected in a GC headspace vial (20 mL) and 3 g of sodium chloride was added. Then, the components were adsorbed onto an SPME fiber (Sigma-Aldrich, 50/30 μm, DVB/CAR/PDMS). After adsorption, the SPME fiber was heated and desorbed at the inlet, and GC/MS measurement was performed. The analytical equipment used was an Agilent 7890A/5975Cinert (Agilent Technologies).
The analysis conditions are as follows.
Column: VF-WAX (60 m (length), 0.25 mm (inner diameter), 1.0 μm (film thickness))
Column temperature: 40°C (3 min) → 20°C/min → 250°C
Column pressure: constant flow mode (31 kPa)
Column flow rate: 1 mL/min (He)
Inlet temperature: 250°C
Injection method: splitless Detector: MS
Ion source temperature: 230° C.
Ionization method: EI (70 eV)
・Scan range: m/z 10 to 500
・Quantitative ion: Indole m/z 117
The quantification was carried out according to the following procedure.
The standard reagent was dissolved in ethanol and serially diluted to prepare a standard. A given concentration of the standard was added to the sample, and adsorbed to the SPME fiber in the same manner as the sample alone, and GC/MS measurement was performed. A calibration curve was then created from the peak area of the quantification ion of each component measured and the preparation concentration, and the indole content in the sample was calculated.

(3) Measurement of pH Using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba, Ltd.), the temperature of the sample was adjusted to 20° C. and the measurement was performed.

Reference Examples 1 to 8
The components shown in Table 1 were mixed, the pH was adjusted to 6.0 with sodium bicarbonate, and the total amount was adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. A 0.1% by mass ethanol solution of the indole reagent was prepared and mixed to the concentration shown in Table 1.
Analysis and sensory evaluation were performed on each green tea beverage. The results are also shown in Table 1. The improvement effect on duration is the difference in score compared to Reference Example 1. In addition, if the expert panel noticed a change in the aroma of the beverage compared to the green tea beverage of Reference Example 1, this is noted in the remarks in the table.

[sensory evaluation]
A sensory test was conducted by three expert panelists on the "duration of aroma when drunk" of the green tea beverages obtained in each Example and Comparative Example. A stopwatch was started as soon as the beverage was put in the mouth, and the beverage was swallowed after 2 seconds. The stopwatch was stopped when the lingering aroma could no longer be felt. The time until the stopwatch was stopped minus 2 seconds was defined as the duration of aroma. The average score determined by each expert panel was used to calculate a score as follows:
Score 5 points (8-10 seconds)
4 points (less than 6-8 seconds)
3 points (less than 4-6 seconds)
2 points (less than 2-4 seconds)
1 point (less than 2 seconds)

Examples 1 to 7 and Comparative Example 1
Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 2 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 2. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 1.

Examples 8 to 14 and Comparative Example 2
Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 3 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 3. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 2.

Examples 15 to 21 and Comparative Example 3
Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 4 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 4. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 3.

Examples 22 to 28 and Comparative Example 4
Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 5 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 5. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 4.

Examples 29 to 35 and Comparative Example 5
Green tea beverages were obtained in the same manner as in Example 1, except that the components shown in Table 6 were blended. Analysis and sensory evaluation were carried out for each green tea beverage. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 6. The improvement effect of the sustained effect is the difference in score compared to Comparative Example 5.

From Table 1, it can be seen that the addition of indole to a tea beverage composition having a low concentration of non-polymer catechins enhances the overall green tea aroma, but there is no change in the duration of the aroma when drunk.
In contrast, Tables 2 to 6 show that in a tea beverage composition containing a high concentration of non-polymer catechins, when indole is contained at a specific mass ratio relative to the non-polymer catechins, the duration of the aroma when drunk can be extended. Furthermore, no change was observed in the aroma of the tea beverage itself even when 1 to 100 ppb of indole was added.

Claims (4)

The following components (A) and (B):
A tea beverage composition comprising (A) not less than 0.05% by mass of non-polymer catechins and (B) indole, the mass ratio of component (A) to component (B) [(B)/(A)] being 0.3×10 ⁻⁶ to 300×10 ⁻⁶ . The tea beverage composition according to claim 1 or 2, wherein the content of component (A) is 0.05 to 1 mass %. The tea beverage composition according to claim 1 or 2, wherein the content of component (B) is 0.3 to 400 ppb by mass. The tea beverage composition according to any one of claims 1 to 3, which is a green tea beverage composition.