JP2015006166A - Beverage - Google Patents
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- JP2015006166A JP2015006166A JP2014102096A JP2014102096A JP2015006166A JP 2015006166 A JP2015006166 A JP 2015006166A JP 2014102096 A JP2014102096 A JP 2014102096A JP 2014102096 A JP2014102096 A JP 2014102096A JP 2015006166 A JP2015006166 A JP 2015006166A
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- hexenol
- cis
- tea extract
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- ZCHHRLHTBGRGOT-SNAWJCMRSA-N (E)-hex-2-en-1-ol Chemical compound CCC\C=C\CO ZCHHRLHTBGRGOT-SNAWJCMRSA-N 0.000 claims abstract description 25
- 241000220223 Fragaria Species 0.000 claims abstract description 24
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 24
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 24
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 claims abstract description 20
- 206010013911 Dysgeusia Diseases 0.000 claims abstract description 20
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 12
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims abstract description 10
- ZCHHRLHTBGRGOT-PLNGDYQASA-N (z)-hex-2-en-1-ol Chemical compound CCC\C=C/CO ZCHHRLHTBGRGOT-PLNGDYQASA-N 0.000 claims abstract description 9
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 238000000034 method Methods 0.000 claims description 8
- 235000014171 carbonated beverage Nutrition 0.000 claims description 6
- 235000011511 Diospyros Nutrition 0.000 claims description 2
- 244000236655 Diospyros kaki Species 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 description 33
- 241001122767 Theaceae Species 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- CUKAXHVLXKIPKF-ARJAWSKDSA-N (Z)-4-Hepten-1-ol Chemical compound CC\C=C/CCCO CUKAXHVLXKIPKF-ARJAWSKDSA-N 0.000 description 2
- SDZQUCJFTUULJX-PLNGDYQASA-N (z)-hept-3-en-1-ol Chemical compound CCC\C=C/CCO SDZQUCJFTUULJX-PLNGDYQASA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 241001092459 Rubus Species 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- NIONDZDPPYHYKY-SNAWJCMRSA-N (2E)-hexenoic acid Chemical compound CCC\C=C\C(O)=O NIONDZDPPYHYKY-SNAWJCMRSA-N 0.000 description 1
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- UFLHIIWVXFIJGU-ONEGZZNKSA-N (E)-hex-3-en-1-ol Chemical compound CC\C=C\CCO UFLHIIWVXFIJGU-ONEGZZNKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GXANMBISFKBPEX-ONEGZZNKSA-N (e)-hex-3-enal Chemical compound CC\C=C\CC=O GXANMBISFKBPEX-ONEGZZNKSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 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 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 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
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- NIONDZDPPYHYKY-UHFFFAOYSA-N Z-hexenoic acid Natural products CCCC=CC(O)=O NIONDZDPPYHYKY-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 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
- 239000002221 antipyretic Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- GXANMBISFKBPEX-ARJAWSKDSA-N cis-3-hexenal Chemical compound CC\C=C/CC=O GXANMBISFKBPEX-ARJAWSKDSA-N 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- GXANMBISFKBPEX-UHFFFAOYSA-N hex-3c-enal Natural products CCC=CCC=O GXANMBISFKBPEX-UHFFFAOYSA-N 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
【課題】甜茶抽出物の甘味を抑制し、後味のキレを改善した飲料を提供する。【解決手段】甜茶抽出物を含有する飲料において、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールなどの青葉の香りを有する香気成分を添加することで、甜茶の甘みを抑制し、及び／又は後味を改善した飲料。【選択図】なし[Problem] To provide a beverage that suppresses the sweetness of strawberry tea extract and has improved aftertaste. In a beverage containing strawberry tea extract, by adding an aroma component having a scent of green leaves such as cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, cis-2-hexenol, and the like. , Beverage tea with a reduced sweetness and / or improved aftertaste. [Selection figure] None
Description
本発明は、甜茶抽出物を含有する飲料に関する。 The present invention relates to a beverage containing strawberry tea extract.
甜茶は、ルプソシドと呼ばれるポリフェノールによる特有の甘味を有し、解熱、鎮咳、食欲増進に有効な健康茶として中国南部の広西壮族自治区で飲まれている。近年、甜茶抽出物による抗アレルギー作用が見出され、様々な飲食品に配合されるようになっている。
しかし、甜茶抽出物を飲料に配合すると、甘味が強くさらに特有の後味が残りキレが悪いという課題がある。 これまでに、高甘味度甘味剤の後味を改善する方法として、ヘスペリジンの配合（特許文献１）、ルチンの配合（特許文献２）、焙煎コーヒーの配合（特許文献３）などが知られている。 しかし、飲料へ甜茶抽出物を添加した際の甘味や特有の後味は特有であり、これらの方法では効果が十分ではなかった。
一方、近年、ストレス軽減や疲労回復成分として青葉の香りを有する香気成分（ｃｉｓ−３−ヘキセノール（青葉アルコール）、ｔｒａｎｓ−２−ヘキセナール（青葉アルデヒド）などが知られており（非特許文献１）、いろいろな応用事例が報告されている（例えば、特許文献４、特許文献５参照）。しかし、これら先行文献には、甜茶抽出物を含有する飲料に添加した際の甘味や特有の後味の低減効果は記載されていない。
Tsubame tea has a unique sweetness due to polyphenols called lupusoside, and is drunk in Guangxi Province in southern China as a healthy tea effective for antipyretic, antitussive and appetite enhancement. In recent years, the anti-allergic action by the tea extract has been found and has been incorporated into various foods and drinks.
However, when the strawberry tea extract is blended with a beverage, there is a problem that the sweetness is strong and the unique aftertaste remains and the sharpness is poor. To date, known methods for improving the aftertaste of high-intensity sweeteners include hesperidin (Patent Document 1), rutin (Patent Document 2), and roasted coffee (Patent Document 3). Yes. However, the sweetness and peculiar aftertaste when the tea extract is added to the beverage are peculiar, and these methods have not been sufficiently effective.
On the other hand, in recent years, aroma components (cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde), etc.) having the scent of green leaves are known as stress reducing and fatigue recovery components (Non-patent Document 1). However, various application examples have been reported (for example, see Patent Document 4 and Patent Document 5), however, in these prior documents, there is a reduction in sweetness and peculiar aftertaste when added to a beverage containing strawberry tea extract. The effect is not described.
本発明は、甜茶抽出物の甘味を抑制し、後味のキレを改善した飲料を提供することを課題とする。 It is an object of the present invention to provide a beverage that suppresses the sweetness of strawberry tea extract and improves the aftertaste.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、甜茶抽出物を含有する飲料において、意外なことに、青葉の香りを有する香気成分を配合することにより甜茶抽出物の甘味を抑制し、後味のキレを改善できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors surprisingly found that the beverage containing the strawberry tea extract, surprisingly, the sweetness of the strawberry tea extract by blending a fragrance component having the scent of green leaves. It was found that the aftertaste can be improved and the finish of the present invention was completed.
すなわち、本発明は、
（１）甜茶抽出物、及び青葉の香りを有する香気成分を含有することを特徴とする飲料、
（２）青葉の香りを有する香気成分が、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールの群から選ばれる少なくとも１種である、（１）に記載の飲料、
（３）甜茶抽出物１質量部に対し、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールの群から選ばれる少なくとも１種を０．００１質量部以上含有する（２）に記載の飲料、
（４）飲料が、炭酸飲料である（１）〜（３）の何れかに記載の飲料、
（５）ｐＨが３．０〜５．０である（１）〜（４）の何れかに記載の飲料、
（６）甜茶抽出物を含有する飲料において、青葉の香りを有する香気成分を添加することで、甜茶の甘みを抑制し、及び／又は後味を改善する方法、
である。
That is, the present invention
(1) Beverage tea extract and a beverage characterized by containing an aroma component having a green leaf scent,
(2) The aromatic component having a scent of green leaves is at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, cis-2-hexenol, (1) Listed beverages,
(3) 0.001 part by mass or more of at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, cis-2-hexenol with respect to 1 part by mass of strawberry tea extract The beverage according to (2),
(4) The beverage according to any one of (1) to (3), wherein the beverage is a carbonated beverage,
(5) The beverage according to any one of (1) to (4), wherein the pH is 3.0 to 5.0,
(6) In a beverage containing a strawberry tea extract, a method for suppressing the sweetness of strawberry tea and / or improving the aftertaste by adding an aroma component having a scent of green leaves,
It is.
本発明により、甜茶抽出物の甘味を抑制し、後味のキレが改善された優れた飲料の提供が可能となった。 According to the present invention, it has become possible to provide an excellent beverage in which the sweetness of the strawberry tea extract is suppressed and the aftertaste is improved.
本発明の飲料は、甜茶抽出物と青葉の香りを有する香気成分を含有するものである。
本発明で用いる甜茶とは、バラ科キイチゴ属の甜茶（Ｒｕｂｕｓ ｓｕａｖｉｓｓｉｍｕｓ Ｓ．Ｌｅｅ）（正式名称：甜葉懸釣子）を指し、中国南部の広西壮族自治区でよく飲まれている。甜茶には様々な効果があり、特に最近ではその抗アレルギー効果が広く知られている。
本発明で使用する甜茶抽出物は、甜茶の葉・茎を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に甜茶の抽出物を浸漬抽出法で得る場合、その条件は０〜３５℃で１５分〜１０時間である。
本発明の飲料における甜茶抽出物の含有量は、１０〜１０００００ｗ/ｖｐｐｍ（以下、単に「ｐｐｍ」という）である。本発明においては、甜茶抽出物自体の甘味と後味をより強く感じる５０ｐｐｍ以上、特に２７０ｐｐｍ以上の含有量で実施する意義が大きい。また、上限値については、飲料への溶解性の観点から好ましくは５００００ｐｐｍ以下、特に好ましくは２７０００ｐｐｍ以下である。
The beverage of the present invention contains a scented tea extract and an aroma component having a green leafy scent.
The tea used in the present invention refers to Rubus suavissimus S. Lee (official name: Kashiwa Kangiko), which is often drunk in Guangxi. Shakucha has various effects, and recently, its antiallergic effect is widely known.
The strawberry tea extract used in the present invention can be obtained by extracting the leaves and stems of strawberry tea as they are or after performing drying, crushing, pulverizing treatment or the like as necessary. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the extract of strawberry tea is obtained by the immersion extraction method, the conditions are 15 minutes to 10 hours at 0 to 35 ° C.
The content of the strawberry tea extract in the beverage of the present invention is 10 to 100,000 w / vppm (hereinafter simply referred to as “ppm”). In the present invention, it is significant to carry out at a content of 50 ppm or more, particularly 270 ppm or more, where the sweetness and aftertaste of the persimmon tea extract itself is more strongly felt. Moreover, about an upper limit, from a soluble viewpoint to a drink, Preferably it is 50000 ppm or less, Most preferably, it is 27000 ppm or less.
本発明の飲料における「青葉の香りを有する香気成分」とは、炭素数が６個で揮発性を呈する化合物（ｃｉｓ−３−ヘキセノール（青葉アルコール）、ｔｒａｎｓ−２−ヘキセナール（青葉アルデヒド）、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノール、ｃｉｓ−３−ヘキセナール、ｔｒａｎｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセン酸、ｔｒａｎｓ−３−ヘキセナール、ｎ−ヘキサノール、ｎ−ヘキサナール）とそのエステルなどが挙げられる。これらは、青葉の香り（みどりの香り）として公知の成分である。これら成分のうち、本発明の効果の点から好ましいのはｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールである。
本発明の飲料における青葉の香りを有する香気成分の含有量は、０.０１ｐｐｍ〜１０００ｐｐｍ、好ましくは０.１ｐｐｍ〜５００ｐｐｍ、特に好ましくは０.５４ｐｐｍ〜１３５ｐｐｍである。
In the beverage of the present invention, “aroma component having scent of green leaf” is a compound having 6 carbon atoms and exhibiting volatility (cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde), trans). -2-hexenol, cis-2-hexenol, cis-3-hexenal, trans-3-hexenol, trans-2-hexenoic acid, trans-3-hexenal, n-hexanol, n-hexanal) and their esters. It is done. These are components known as green leaf scents (green scents). Among these components, cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol are preferable from the viewpoint of the effect of the present invention.
The content of the aroma component having a green leaf scent in the beverage of the present invention is 0.01 ppm to 1000 ppm, preferably 0.1 ppm to 500 ppm, particularly preferably 0.54 ppm to 135 ppm.
また、本発明の飲料には、青葉の香りを有する香気成分を甜茶抽出物１質量部に対して通常０.０００１〜１０質量部が好ましく、さらに好ましくは０．００１〜５質量部である。最も好ましいのは０．０１質量部〜５質量部である。０.０００１質量部未満であると、甜茶抽出物の甘味や後味のキレの改善効果が充分でないことがあるためであり、１０質量部を超えると青葉の香りを有する香気成分そのものの後味が強くなり、好ましくないことがある。 Moreover, 0.0001-10 mass parts is preferable normally with respect to 1 mass part of strawberry tea extract in the drink of this invention with respect to 1 mass part of strawberry tea extract, More preferably, it is 0.001-5 mass parts. Most preferred is 0.01 to 5 parts by mass. If the amount is less than 0.0001 parts by mass, the effect of improving the sweetness and aftertaste sharpness of the strawberry tea extract may not be sufficient. If the amount exceeds 10 parts by mass, the aftertaste of the aroma component itself having a green leafy fragrance is strong. May be undesirable.
本発明の飲料のｐＨは、特に限定されず、例えば、２.５〜７.０である。風味の観点からは低ｐＨであることが好ましく、更に好ましくはｐＨ３．０〜５.０である。本発明の飲料のｐＨ調整は、飲料に通常使用されるｐＨ調整剤を使用することができる。具体的なｐＨ調整剤としては、クエン酸、リンゴ酸、酒石酸、コハク酸、乳酸、酢酸、マレイン酸、グルコン酸、アスパラギン酸、アジピン酸、グルタミン酸、フマル酸等の有機酸およびそれらの塩類、塩酸等の無機酸、水酸化ナトリウム等の無機塩基等が挙げられる。 The pH of the beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.0 to 5.0. PH adjustment of the drink of this invention can use the pH adjuster normally used for a drink. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.
更に、本発明の飲料には、本発明の効果を損なわない範囲で、抗酸化剤、着色料、香料、矯味剤、界面活性剤、増粘剤、安定剤、保存料、甘味料、酸味料等の添加物を適宜配合することができる。 Furthermore, in the beverage of the present invention, an antioxidant, a coloring agent, a fragrance, a corrigent, a surfactant, a thickener, a stabilizer, a preservative, a sweetener, and an acidulant are added to the extent that the effects of the present invention are not impaired. Such additives can be blended as appropriate.
本発明の飲料としては、清涼飲料、茶飲料、炭酸飲料などの通常の飲料の他、ドリンク剤、シロップ剤、液剤などの飲料と同等に扱われる経口製剤等も含まれる。本発明においては、前記飲料のうち特に炭酸飲料が好ましい。 The beverage of the present invention includes oral preparations treated in the same manner as beverages such as drinks, syrups and liquids, as well as ordinary beverages such as soft drinks, tea beverages and carbonated beverages. In the present invention, among the beverages, carbonated beverages are particularly preferable.
本発明の飲料は、従来公知の方法により製造することができる。例えば、各成分を秤量し適量の精製水に溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じてろ過、殺菌処理を施すことにより調製することができる。炭酸飲料であれば、水に、甜茶抽出物および青葉の香りを有する香気成分を添加し、更に所望により前述した他の成分を添加して攪拌し、飲料原液を調製する。そして、必要に応じてｐＨの調整や加熱殺菌をしてから冷却した後、ガス圧が所定の範囲、例えば、０.２〜４.０ｋｇ／ｃｍ2になるように炭酸ガスをガス封入（カーボネーション）し、容器に充填して、殺菌する工程により製造することができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、本発明においてはいずれを採用してもよい。 The beverage of the present invention can be produced by a conventionally known method. For example, after each component is weighed and dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and filtration and sterilization are performed as necessary. In the case of a carbonated beverage, a scented tea extract and an aroma component having a green leaf scent are added to water, and the other components described above are added and stirred as desired to prepare a beverage stock solution. Then, after cooling after adjusting the pH or heat sterilization as necessary, carbon dioxide gas is sealed so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 2 (carbon dioxide). Nation), filling the container, and sterilizing. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention.
以下に、実施例等を挙げ、本発明を更に詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。なお、実施例で使用した甜茶抽出物は、Ｒｕｂｕｓ ｓｕａｖｉｓｓｉｍｕｓ Ｓ．Ｌｅｅの葉を水で抽出し濃縮後噴霧乾燥させた原料である。 Hereinafter, the present invention will be described in more detail with reference to examples and the like, but the present invention is not limited to these examples and the like. Note that the tea extract used in the examples was Rubus suavissimus S. This is a raw material obtained by extracting Lee leaves with water, concentrating, and spray-drying.
下記表３〜７に記載の処方および次の方法に従い飲料を調製した。まず、全量（１００ｍｌ）の４５％程度の水にクエン酸、クエン酸三ナトリウム、甜茶抽出物、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｃｉｓ−２−ヘキセノールを添加した後、塩酸または水酸化ナトリウム水溶液でｐＨを調整し、全量の５０％の濃度の飲料原液を調製した。最後にこの飲料原液に精製水または炭酸水を加えて全量とし、飲料を得た（実施例１〜１０）。青葉の香りを有する香気成分を添加しない飲料を対照とした（比較例１〜４）。また、青葉の香りと似た構造の化合物（ｃｉｓ−４−ヘプテン-1-オール、ｃｉｓ−３−ヘプテノール、１−ペンタノール、１−ヘプタノール）を添加した飲料も調製した（比較例５〜８）。 Beverages were prepared according to the formulations described in Tables 3-7 below and the following method. First, citric acid, trisodium citrate, strawberry tea extract, cis-3-hexenol, trans-2-hexenol, trans-2-hexenal, cis-2-hexenol are added to about 45% of water (100 ml) Then, the pH was adjusted with hydrochloric acid or sodium hydroxide aqueous solution to prepare a beverage stock solution having a concentration of 50% of the total amount. Finally, purified water or carbonated water was added to the beverage stock solution to make a total amount, and beverages were obtained (Examples 1 to 10). The drink which does not add the fragrance | flavor component which has the scent of green leaves was made into the control (Comparative Examples 1-4). Moreover, the drink which added the compound (cis-4-hepten-1-ol, cis-3-heptenol, 1-pentanol, 1-heptanol) of the structure similar to the scent of green leaves was also prepared (Comparative Examples 5-8) ).
これらの飲料について、２８〜３４歳の男女３人をパネルとして、試験液約２０ｍＬを服用し、調製直後の甜茶抽出物の甘味及び後味のキレについて評価した。評価は下記のように相対評価で行った。 About these drinks, 3 males and females aged 28 to 34 years old were used as panels, and about 20 mL of the test solution was taken, and the sweetness and the aftertaste of the tea extract immediately after preparation were evaluated. Evaluation was performed by relative evaluation as follows.
＜甘味の評価＞
甘味が比較例に比べ「非常に強い」を３点、「強い」を２点、「やや強い」を１点、「同じ」を０点、「やや弱い」を−１点、「弱い」を−２点、「非常に弱い」を−３点とした７段階の評価で行った。パネル３名の平均点を下記表１に記載の基準に変換し示した。
<Evaluation of sweetness>
Compared to the comparative example, the sweetness is “very strong” 3 points, “strong” 2 points, “slightly strong” 1 point, “same” 0 points, “slightly weak” −1 point, “weak” The evaluation was made on a 7-point scale with -2 points and "very weak" being -3 points. The average score of the three panelists was converted into the criteria shown in Table 1 below and shown.
＜後味（キレ）の評価＞
後味（キレ）が比較例に比べ「非常に良い」を３点、「良い」を２点、「やや良い」を１点、「同じ」を０点、「やや悪い」を−１点、「悪い」を−２点、「非常に悪い」を−３点とした７段階の評価で行った。パネル３名の平均点を下記表２に記載の基準に変換し示した。
<Evaluation of aftertaste>
Compared to the comparative example, the aftertaste is 3 “very good”, 2 “good”, 1 “good”, 0 “same”, −1 “bad”, The evaluation was made on a 7-point scale, with "bad" being -2 points and "very bad" being -3 points. The average score of the three panelists was converted into the criteria shown in Table 2 below and shown.
実施例１〜７に示すように、ｃｉｓ−３−ヘキセノールを配合することで、飲料における甜茶抽出物特有の甘味が抑制され、後味のキレが改善された。これは炭酸なし（実施例１〜２）でも炭酸入り（実施例３〜７）でも同様であった
また、実施例８〜１０に示すように、他の青葉の香りを有する香気成分であるｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールでも同様に後味のキレを改善する効果があった。
また、比較例５〜８に示すように、青葉の香りと似た構造の化合物であるｃｉｓ−４−ヘプテン-1-オール、ｃｉｓ−３−ヘプテノール、１−ペンタノール、１−ヘプタノールでは甘味を抑制し、キレを改善する効果は弱かった。
As shown in Examples 1 to 7, by blending cis-3-hexenol, sweetness peculiar to strawberry tea extract in beverages was suppressed, and sharpness of aftertaste was improved. This was the same with no carbonation (Examples 1 and 2) or with carbonation (Examples 3 to 7). Moreover, as shown in Examples 8 to 10, trans is a fragrance component having the scent of other green leaves. Similarly, -2-hexenal, trans-2-hexenol, and cis-2-hexenol had an effect of improving aftertaste sharpness.
In addition, as shown in Comparative Examples 5 to 8, cis-4-hepten-1-ol, cis-3-heptenol, 1-pentanol and 1-heptanol, which are compounds having a structure similar to the scent of green leaves, are sweet. The effect of suppressing and improving the sharpness was weak.
本発明の飲料は甜茶抽出物を含有しているにもかかわらず甘味が抑制され、後味のキレが改善しているので、甜茶抽出物の各種健康への作用を得るのに好適である。 The beverage of the present invention is suitable for obtaining various health effects of the tea extract because the sweetness is suppressed and the aftertaste is improved despite containing the tea extract.
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| JP2007300823A (en) * | 2006-05-09 | 2007-11-22 | Sun Aroma:Kk | Food and drink |
| JP2007308435A (en) * | 2006-05-19 | 2007-11-29 | Pokka Corp | Brain function improver and brain function-improving composition containing the same |
| WO2010041410A1 (en) * | 2008-10-08 | 2010-04-15 | 江隈親司 | Agent for suppressing increases in cholesterol |
| JP2012130254A (en) * | 2010-12-20 | 2012-07-12 | Kao Corp | Packaged beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020004515A1 (en) * | 2018-06-28 | 2020-01-02 | キリンホールディングス株式会社 | Beer-taste beverage having enhanced crisp aftertaste |
| JP2020028244A (en) * | 2018-08-22 | 2020-02-27 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
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| JP6405696B2 (en) | 2018-10-17 |
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