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WO2016098388A1 - Boisson au thé vert emballée - Google Patents

Boisson au thé vert emballée Download PDF

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Publication number
WO2016098388A1
WO2016098388A1 PCT/JP2015/073342 JP2015073342W WO2016098388A1 WO 2016098388 A1 WO2016098388 A1 WO 2016098388A1 JP 2015073342 W JP2015073342 W JP 2015073342W WO 2016098388 A1 WO2016098388 A1 WO 2016098388A1
Authority
WO
WIPO (PCT)
Prior art keywords
green tea
ppm
tea beverage
caffeine
tea
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2015/073342
Other languages
English (en)
Japanese (ja)
Inventor
航 山口
美貴 佐藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Original Assignee
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Soft Drinks Co Ltd, Asahi Group Holdings Ltd filed Critical Asahi Soft Drinks Co Ltd
Priority to AU2015365199A priority Critical patent/AU2015365199B2/en
Publication of WO2016098388A1 publication Critical patent/WO2016098388A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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

Definitions

  • the present invention relates to a packaged green tea beverage or a method for producing the same, and more particularly, to a low caffeine packaged green tea beverage or a method for producing the same with improved taste and aroma and improved palatability.
  • Green tea is a drink that has been loved by many people since ancient times. In addition to the mode of extracting from tea leaves at home or restaurants, it is widely spread as a beverage filled in containers such as plastic bottles, paper packs, cans or bottles.
  • Non-Patent Document 1 describes that a relatively large amount of aromatic components such as dimethyl sulfide is contained in high-grade tea. However, dimethyl sulfide is only one of many aroma components, and Non-Patent Document 1 does not describe the relationship between the preference for dimethyl sulfide and green tea.
  • Non-Patent Document 2 describes that the dimethyl sulfide concentration suitable for a ready-to-drink beverage is 0.05%, but does not describe green tea and describes palatability. Absent. And in patent document 1, although the container-packed green tea drink containing dimethyl sulfide, caffeine, tannin, etc.
  • Patent Document 2 describes a green tea leaf extract having a low polyphenol content and a low caffeine content, but does not describe dimethyl sulfide.
  • a low caffeine green tea material such as tea leaf powder or tea concentrate subjected to caffeine reduction treatment by ion exchange resin or activated carbon treatment.
  • tea leaves are not extracted with hot water, but low-fein green tea powder in the form of instant green tea is dissolved in water.
  • caffeine green tea material due to the characteristics of the material, not only caffeine but also catechins had to be at a low concentration. As a result, it has been a problem that the flavor is light and the palatability is reduced.
  • dimethyl sulfide is known only as one of many aroma components, and this dimethyl sulfide has a taste, aroma and palatability in a green tea beverage having a low concentration of caffeine and catechin. The effect was not known.
  • An object of the present invention is to provide a low caffeine-packed green tea beverage with improved taste and aroma and improved palatability, or a method for producing the same.
  • dimethyl sulfide having a green seaweed-like aroma
  • the present invention has been completed.
  • this invention provides the container-packed green tea drink shown below or its manufacturing method.
  • a packaged green tea beverage comprising caffeine at 50 ppm or less, non-polymer catechin at 100 ppm or more, and dimethyl sulfide at 0.05 ppm or more and 1.00 ppm or less.
  • the container-packed green tea beverage according to [1] including tea leaf powder subjected to a caffeine reduction treatment.
  • a method for producing a containerized green tea beverage Including a step of preparing a solution containing caffeine of 50 ppm or less, non-polymer catechin of 100 ppm or more, and dimethyl sulfide of 0.05 to 1.00 ppm, The manufacturing method characterized by not including the process of brewing a green tea drink directly from tea leaves.
  • the taste and aroma of the green tea can be improved and palatability can be improved. Therefore, by adding dimethyl sulfide, it is possible to improve the taste and aroma of the container-packed green tea beverage due to low caffeine and to improve the palatability.
  • a highly-preferred container-packed green tea beverage can be produced by a method that does not include a step of directly brewing a green tea beverage from the raw tea leaves, a production method including a step of directly brewing the green tea beverage from the raw tea leaves Compared to the above, it is possible to shorten the time required for producing the container-packed green tea beverage and to reduce the waste in the manufacturing factory.
  • the raw tea leaves of the “green tea beverage” described in the present specification can be used without limitation, for example, steamed tea, sencha, gyokuro, matcha, sayha, tama green tea, kettle
  • Non-fermented tea leaves such as roasted tea and Chinese green tea may be used, or two or more of these tea leaves may be blended.
  • the raw tea leaf can be used as powdered tea leaf powder or as a tea concentrate obtained by extracting and concentrating tea leaf components.
  • the tea concentrate may be a liquid tea concentrate, a tea concentrate prepared by drying the tea concentrate, or a mixture thereof.
  • the “container-packed green tea beverage” described in the present specification can be produced by filling the green tea beverage into a beverage container by a conventional method.
  • the beverage container those used in the art can be used without limitation, and for example, a plastic bottle, a paper pack, a can or a bottle may be used.
  • Ppm described in the present specification means mass ppm.
  • concentration of caffeine when 2 mg of caffeine is contained in 100 ml of water is 20 ppm.
  • the “low caffeine” green tea beverage described herein refers to a green tea beverage that contains caffeine at a concentration lower than that of general green tea or no caffeine.
  • the caffeine concentration in the container-packed green tea beverage of the present invention may be, for example, 50 ppm or less, preferably 30 ppm or less, more preferably 20 ppm or less.
  • the caffeine concentration can be measured by a commonly used method such as high performance liquid chromatography (HPLC).
  • a green tea beverage to be measured can be diluted with purified water twice and filtered with a 0.45 ⁇ m syringe filter as a measurement sample and measured under the following conditions.
  • Equipment Complete set of Waters UPLC equipment (Detector: PDA gradient method)
  • Mobile phase 0.5% formic acid (liquid A), 0.5% formic acid / methanol (liquid B)
  • Column: Waters Acquity UPLC BEH C18 1.7 ⁇ m 2.1 ⁇ 100 mm Flow rate: 0.3 ml / min Gradient: A / B 90/10 for 2 minutes, then 65/35 for 11 minutes
  • the low-caffeine green tea beverage can be produced by mixing tea leaf powder and / or tea concentrate with water to prepare a solution containing each component at a predetermined concentration.
  • the method for producing the low-caffeine green tea beverage may not include the step of directly brewing the green tea beverage from the raw tea leaves.
  • the above-mentioned “process of directly brewing green tea beverage from raw tea leaves” means that water is added to the raw tea leaves to extract the ingredients of the raw tea leaves, and the green tea drinks as drinks that can be used as they are from the extracted raw tea leaves Means to separate. This process does not include the extraction or separation process, and is a process for producing a green tea beverage using the tea leaf powder and / or the tea concentrate as prepared just by mixing with water, or for drinking as it is.
  • the step of preparing said tea concentrate without being included is not included.
  • the tea leaf powder and / or tea concentrate may be subjected to caffeine reduction treatment.
  • caffeine reduction treatment any method used in the art can be used without limitation as long as it is a method capable of reducing or removing caffeine from a green tea beverage.
  • a method of extracting and removing with supercritical carbon dioxide, a method of adsorbing and removing with activated carbon, activated clay and acid clay, a method of using a synthetic adsorbent, a method of using a molecular sieve such as zeolite, or a tannase You may use the method of depositing and isolate
  • non-polymer catechin refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate It is a general term for epimeric catechins such as
  • the concentration of the non-polymer catechin can be defined based on the total amount of the eight types of compounds described above. In the container-packed green tea beverage of the present invention, the non-polymer catechin can be contained without particular limitation within a concentration range that gives good astringency and bitterness.
  • the concentration of the non-polymer catechin may be, for example, 3000 ppm or less, 1000 ppm or less, or 500 ppm or less, and preferably 300 ppm or less.
  • the container-packed green tea beverage of the present invention provides an excellent container-packed green tea beverage such as astringency and bitterness even when the concentration of the non-polymer catechin is low by adding dimethyl sulfide described later. be able to.
  • the concentration of the non-polymer catechin may be, for example, 100 ppm or more, preferably 130 ppm or more, more preferably 150 ppm or more.
  • the non-polymer catechin concentration can be measured by a commonly used method such as HPLC. For example, the non-polymer catechin concentration can be measured under the same conditions as those used in the above-described caffeine measurement.
  • “Tannin” described in the present specification is a general term for complex aromatic compounds having a large number of phenolic hydroxyl groups widely distributed in the plant kingdom, and may include non-polymer catechins and polymer catechins.
  • the tannin can be contained in the container-packed green tea beverage of the present invention within a concentration range that gives good astringency and bitterness without particular limitation.
  • the concentration of the tannin may be, for example, 3500 ppm or less, 1200 ppm or less, or 600 ppm or less, and preferably 350 ppm or less.
  • dimethyl sulfide described later an excellent container-packed green tea beverage such as astringency and bitterness can be provided even when the tannin concentration is low.
  • the concentration of the tannin may be, for example, 250 ppm or more, and preferably 280 ppm or more.
  • the tannin concentration can be measured by a commonly used method such as the iron tartrate method, for example, “Food Analysis Method” (Watanabe Atsuji, Mitsutoshi Co., Ltd. (Showa 57), pp. It can be measured according to the iron tartrate colorimetric method described in the section “Quantitative method”.
  • Dimethyl sulfide described in the present specification is a low-caffeine green tea beverage with a low taste and a low taste. Can be improved.
  • the dimethyl sulfide may be added to the low caffeine green tea beverage as a compound alone or as a flavor containing the compound, preferably as a green tea flavor containing dimethyl sulfide.
  • the concentration of dimethyl sulfide in the green tea beverage packaged according to the present invention is not particularly limited as long as it is effective to exert the above-mentioned effects and the fragrance of dimethylsulfide itself does not become too strong. For example, it may be 0.05 to 1.00 ppm, preferably 0.10 to 0.70 ppm, more preferably 0.15 to 0.50 ppm.
  • the dimethyl sulfide concentration can be measured by a commonly used method such as analysis by GC / MS (SPME-GC / MS) using a solid phase microextraction (SPME) method. It can be measured by SPME-GC / MS.
  • SPME fiber Divinylbenzene / carboxen / polydimethylsiloxane by Spellco Extraction: 50 ° C., 20 minutes GC / MS: Agilent 5973N Column: DB-WAX (0.25 mm ID ⁇ 30 m ⁇ 0.25 ⁇ m) Carrier gas flow rate: 1.0 ml / min Oven: 30 ° C. (5 minutes) ⁇ 8 ° C./minute ⁇ 240° C. (5 minutes) Inlet temperature: 240 ° C
  • the container-packed green tea beverage of the present invention may contain any additive other than the above-described components.
  • any additive what is used in this technical field can be used without a restriction
  • the concentration of the tea concentrate is 5.0 g / L, and the concentration of the tea concentrated powder is 0.5 g / L. L was mixed with water.
  • the caffeine concentration and non-polymer catechin concentration of the obtained solution were measured by HPLC, and the tannin concentration was measured by the iron tartrate method. Table 1 shows the measurement results for each concentration.
  • Vitamin C and baking soda are added to the above solution, and green tea flavor containing dimethyl sulfide is not added (group 1), added (group 2), or added three times as much as group 2 (group 3). ) And green tea beverages were prepared.
  • the green tea beverages of Groups 1 to 3 were sterilized by ultra-high temperature (UHT sterilization) and filled aseptically (ASP filling) to prepare a packaged green tea beverage.
  • the dimethyl sulfide concentration in the packaged green tea beverage was measured by SPME-GC / MS.
  • Group 1 packaged green tea beverages prepared from low-caffeinated tea concentrate and tea concentrate powder did not contain dimethyl sulfide and had a light taste and aroma. Addition of a fragrance containing dimethyl sulfide improved all the items evaluated in the sensory test, that is, deliciousness, fragrance, umami / sweetness, astringency / bitterness and taste intensity (group) 2 and 3).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne : une boisson au thé vert emballée à faible teneur en caféine qui présente un meilleur goût, un meilleur arôme et une meilleure sapidité; ainsi qu'un procédé de production associé. L'ajout de sulfure de diméthyle permet d'améliorer la réduction du goût et de l'arôme d'une boisson au thé vert emballée provoquée par la réduction de la teneur en caféine dans celle-ci, améliorant ainsi la sapidité.
PCT/JP2015/073342 2014-12-16 2015-08-20 Boisson au thé vert emballée Ceased WO2016098388A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2015365199A AU2015365199B2 (en) 2014-12-16 2015-08-20 Packaged green tea beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-254028 2014-12-16
JP2014254028A JP6478099B2 (ja) 2014-12-16 2014-12-16 容器詰緑茶飲料

Publications (1)

Publication Number Publication Date
WO2016098388A1 true WO2016098388A1 (fr) 2016-06-23

Family

ID=56126292

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/073342 Ceased WO2016098388A1 (fr) 2014-12-16 2015-08-20 Boisson au thé vert emballée

Country Status (4)

Country Link
JP (1) JP6478099B2 (fr)
AU (1) AU2015365199B2 (fr)
MY (1) MY181393A (fr)
WO (1) WO2016098388A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115361878A (zh) * 2020-04-06 2022-11-18 三得利控股株式会社 具有青海苔香的赋予茶芳香的液状组合物
US12389926B2 (en) 2019-09-30 2025-08-19 Suntory Holdings Limited Solid composition containing dimethyl sulfide and dextrin

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7187171B2 (ja) * 2018-04-23 2022-12-12 アサヒ飲料株式会社 緑茶飲料、並びに、緑茶飲料のすっきり感及び緑茶感を調節する方法
JP7730655B2 (ja) * 2021-03-31 2025-08-28 サントリーホールディングス株式会社 青海苔香を有する固形組成物

Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2923409B2 (ja) * 1993-04-12 1999-07-26 ハウス食品株式会社 即席粉末茶の製造方法
JP2007006809A (ja) * 2005-06-30 2007-01-18 Ito En Ltd 茶飲料の製造方法
JP2007014283A (ja) * 2005-07-08 2007-01-25 Kao Corp 容器詰緑茶飲料
JP2007110990A (ja) * 2005-10-21 2007-05-10 Ito En Ltd 緑茶飲料原料液
WO2008072359A1 (fr) * 2006-12-14 2008-06-19 Ito En, Ltd. Procédé de production d'une boisson au thé
JP2008212024A (ja) * 2007-03-01 2008-09-18 Riverson:Kk カフェイン含有量が低減された茶及びその製造方法
WO2011092977A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Boisson conditionnée au thé vert
WO2011092976A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Boisson conditionnée au thé vert
WO2011092979A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Thé pour extrait de boisson au thé vert
JP2011250738A (ja) * 2010-06-02 2011-12-15 Terada Seisakusho Co Ltd 茶生葉の香気成分捕集方法と製茶蒸機用茶生葉香気成分捕集装置
JP2014068633A (ja) * 2012-10-01 2014-04-21 Suntory Beverage & Food Ltd 低カフェイン茶飲料
JP2014128244A (ja) * 2012-12-28 2014-07-10 Kirin Beverage Corp 茶飲料およびその製造方法
WO2014174706A1 (fr) * 2013-04-26 2014-10-30 株式会社伊藤園 Boisson au thé vert sous emballage et son procédé de production
JP2014212742A (ja) * 2013-04-26 2014-11-17 キリンビバレッジ株式会社 飲料製造方法
JP2014212743A (ja) * 2013-04-26 2014-11-17 キリンビバレッジ株式会社 茶飲料の製造方法
JP2014226040A (ja) * 2013-05-17 2014-12-08 キリンビバレッジ株式会社 茶飲料の製造方法

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2923409B2 (ja) * 1993-04-12 1999-07-26 ハウス食品株式会社 即席粉末茶の製造方法
JP2007006809A (ja) * 2005-06-30 2007-01-18 Ito En Ltd 茶飲料の製造方法
JP2007014283A (ja) * 2005-07-08 2007-01-25 Kao Corp 容器詰緑茶飲料
JP2007110990A (ja) * 2005-10-21 2007-05-10 Ito En Ltd 緑茶飲料原料液
WO2008072359A1 (fr) * 2006-12-14 2008-06-19 Ito En, Ltd. Procédé de production d'une boisson au thé
JP2008212024A (ja) * 2007-03-01 2008-09-18 Riverson:Kk カフェイン含有量が低減された茶及びその製造方法
WO2011092977A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Boisson conditionnée au thé vert
WO2011092976A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Boisson conditionnée au thé vert
WO2011092979A1 (fr) * 2010-01-29 2011-08-04 株式会社伊藤園 Thé pour extrait de boisson au thé vert
JP2011250738A (ja) * 2010-06-02 2011-12-15 Terada Seisakusho Co Ltd 茶生葉の香気成分捕集方法と製茶蒸機用茶生葉香気成分捕集装置
JP2014068633A (ja) * 2012-10-01 2014-04-21 Suntory Beverage & Food Ltd 低カフェイン茶飲料
JP2014128244A (ja) * 2012-12-28 2014-07-10 Kirin Beverage Corp 茶飲料およびその製造方法
WO2014174706A1 (fr) * 2013-04-26 2014-10-30 株式会社伊藤園 Boisson au thé vert sous emballage et son procédé de production
JP2014212742A (ja) * 2013-04-26 2014-11-17 キリンビバレッジ株式会社 飲料製造方法
JP2014212743A (ja) * 2013-04-26 2014-11-17 キリンビバレッジ株式会社 茶飲料の製造方法
JP2014226040A (ja) * 2013-05-17 2014-12-08 キリンビバレッジ株式会社 茶飲料の製造方法

Non-Patent Citations (4)

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KIRIBUCHI T ET AL.: "Studies on the Flavor of Green Tea", AGR. BIOL. CHEM., vol. 27, no. 1, 1963, pages 56 - 59 *
MAKOTO KAWABATA ET AL.: "Studies on Aroma of Green Tea (Part II) : Analysis of Sulfur Compounds in Head Space Vapor", THE SCIENTIFIC REPORTS OF THE KYOTO PREFECTURAL UNIVERSITY ( NATURAL SCIENCE AND LIVING SCIENCE, 1976, pages 7 - 10 *
MAKOTO KAWABATA ET AL.: "Studies on Aroma of Green Tea", THE SCIENTIFIC REPORTS OF THE KYOTO PREFECTURAL UNIVERSITY ( NATURAL SCIENCE AND LIVING SCIENCE, 1974, pages 7 - 11 *
OCHA EKISU, FOOD & FOOD INGRED. J. JPN., 2002, pages 74 - 76 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12389926B2 (en) 2019-09-30 2025-08-19 Suntory Holdings Limited Solid composition containing dimethyl sulfide and dextrin
CN115361878A (zh) * 2020-04-06 2022-11-18 三得利控股株式会社 具有青海苔香的赋予茶芳香的液状组合物
CN115361878B (zh) * 2020-04-06 2024-03-12 三得利控股株式会社 具有青海苔香的赋予茶芳香的液状组合物

Also Published As

Publication number Publication date
AU2015365199A1 (en) 2017-03-30
JP2016111970A (ja) 2016-06-23
MY181393A (en) 2020-12-21
JP6478099B2 (ja) 2019-03-06
AU2015365199A8 (en) 2017-04-06
AU2015365199B2 (en) 2019-06-13

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