JP2018143111A - Tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tea beverage which is able to have moderate sweetness even though it is low calorie and non calorie, and decreases the bitterness and foreign taste derived from tea extract and fruit juice composition while keeping the flavor derived from fruits juice and tea extract in the tea beverage including stevia extract, fruits juice composition and tea extract.SOLUTION: The tea beverage is characterized in that the content of the stevia is 0.001% weight to 0.5% weight, and the content weight of the fruits juice composition is under 0.1% weight to 30% weight with fruit juice rate conversion, and the tea beverage contains stevia extract, fruit juice composition and tea extract.SELECTED DRAWING: None

Description

  The present invention relates to a tea beverage containing tea extract, fruit juice and stevia extract.

  Among the natural sweeteners represented by sugar, glucose, fructose, maltose, xylose, etc., sugar is the most in demand and very excellent in terms of sweetness quality, physical properties and nutrition, but due to excessive intake of sugar From the viewpoint of health, such as obesity, adult diseases associated with obesity, and the occurrence of dental caries, consumers are becoming more oriented toward health foods. Against this background, various low-calorie sweeteners that replace sugar have been proposed, and one of them is a high-intensity sweetener. High-intensity sweeteners include synthetic sweeteners that are artificially chemically synthesized and sweeteners that use natural materials as raw materials, but here too, artificial sweeteners tend not to be preferred due to an increase in health-consciousness. Against this background, stevia sweetener is one of the low calorie sweeteners that can replace sugar.

  Stevia sweeteners are extracted from the leaves of the asteraceae plant Stevia rebaudiana BERTOI (hereinafter abbreviated as Stevia), and are the sweet substances Stevioside, Rubusoside, Dulcoside-A, Steviobioside, Rebaudioside- C, Rebaudioside-B, Rebaudioside-A, Rebaudioside-F, and Rebaudioside-D. Conventional stevia sweeteners are known as regular extracts with a high ratio of steviaoside, which is the main component of stevia, and preparations with improved taste quality by increasing the content of Rebaudioside-A. Also known is a stevia sweetener whose taste is improved by adding sugars such as glucose to the stevia sweet component.

  As described above, stevia sweeteners are known to be used as sugar substitute sweeteners, but 1) have a unique taste and aftertaste, 2) lack of sweetness, and 3) are necessary for food and drink. There was a problem that the flavor might be reduced.

  Various improvements have been proposed for these drawbacks, such as hesperidin and its derivatives, rutin and / or rutin derivatives, alum and naringin, sodium glutamate, glycine, alanine or serine, ascorbic acid, organic acids , Flavone derivatives, and techniques for improving taste by coexisting sodium chloride are disclosed (cited document 1, cited document 2, etc.).

  In addition, there is a method for improving taste quality by combining with other sweeteners, such as a method of adding erythritol to a stevia sweetener, a method of adding thaumatin, a method of adding D-xylose, or a method of adding nigerooligosaccharide. It is disclosed (cited document 3 etc.).

  Thus, methods for improving the taste and aftertaste derived from stevia sweeteners and lack of sweetness thickness have been proposed, and beverages using stevia sweeteners are used for healthy foods and drinks having characteristics such as low calories. This has increased in recent years.

  On the other hand, tea drinks are preferred to be health drinks rich in physiologically active substances such as flavonoids and catechins, and stevia extract should be used as a taste improver to reduce their unique bitterness and astringency. Has been proposed. (Patent Document 4)

JP-A-8-256725 Japanese Patent Publication No. 6-48966 JP-A-10-234331 JP 2005-278467 A

  On the other hand, among tea beverages, black tea and the like are often ingested while enjoying the flavor together with juice such as lemon. However, in Patent Document 4, when having a flavor specific to such juice, There was still room for improvement in the method of obtaining a balance with sweetness.

  Therefore, the present invention is a tea beverage containing a tea extract, a fruit juice component and a stevia extract, which reduces bitterness (miscellaneous taste) and off-flavors derived from the fruit juice component and the tea extract, and is derived from the fruit juice component and the tea extract. It is an object of the present invention to provide a tea beverage that maintains a flavor and can have an appropriate sweetness while being non-caloric and low-calorie.

That is, the present invention includes the following (1) to (5).
(1) A tea beverage comprising a tea extract, a fruit juice component and a stevia extract, wherein the content of the fruit juice component is 0.1 wt% to 30 wt% or less in terms of a fruit juice ratio, A tea beverage characterized in that the content is 0.001% to 0.5% by weight.
(2) The tea beverage according to (1), wherein the fruit juice component includes lemon juice.
(3) The tea beverage according to any one of (1) to (2), wherein the stevia extract is an α-glycosylated stevia extract.
(4) The tea beverage according to any one of (1) to (3), wherein the tea extract contains a black tea extract.
(5) The tea beverage according to any one of (1) to (4), which does not contain a sweetener synthesized by a chemical synthesis method.

  The present invention is a tea beverage containing a tea extract, a fruit juice component and a stevia extract, which reduces bitterness (miscellaneous taste) and off-flavors derived from the fruit juice component and tea extract, and has a flavor derived from the fruit juice component and tea extract. It is possible to provide a tea beverage that can be maintained and can have an appropriate sweetness while being non-calorie / low calorie.

Details of the present invention will be described below.
In addition, when there is no description in particular, the description "AA-BB%" means "AA% or more-BB% or less".

  That is, the present invention is a tea beverage comprising a tea extract, a fruit juice component and a stevia extract, wherein the content of the fruit juice component is 0.1 wt% to 30 wt% in terms of a fruit juice ratio, and the content of the stevia extract A tea beverage characterized in that the amount is 0.001% to 0.5% by weight.

<Tea extract>
As the tea extract of the present invention, when the green tea, gyokuro, matcha, sencha, bancha, hojicha, oolong tea, tea, etc. It refers to an extracted composition, and is not limited in terms of extraction amount or extraction method, and a known method can be used.

  Such tea extracts include leaf tea, leaf tea bag tea, powdered tea, matcha tea, SD / FD tea, raw tea for drinks, raw tea for ingredients, feed and pharmaceutical raw materials, in addition to ordinary brewed tea Used in various applications such as tea.

  In the tea beverage of the present invention, a tea extract is particularly preferable as an excellent balance with the flavor of the fruit juice component.

  As the tea extract of the present invention, one or two or more tea extracts can be mixed and used within a range not impairing the effects of the present invention.

<Fruit juice ingredient>
The fruit juice component in the present invention is a juice obtained from fruits, and includes not only those in the form of straight fruit juice, concentrated fruit juice, concentrated reduced fruit juice, but also diluted liquids, concentrated liquids, mixed liquids, and the like. Furthermore, even if it is the form of transparent fruit juice or semi-clear fruit juice that has been subjected to clarification treatment (microfiltration method, enzyme treatment method, ultrafiltration method, etc.) after squeezing, the turbid juice that has not undergone clarification treatment after squeezing It may be a form.

The straight fruit juice refers to fruit juice that has not been concentrated or diluted with respect to fruit juice. Concentrated fruit juice refers to a straight fruit juice obtained by removing moisture from the fruit juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration of the fruit juice. Concentrated reduced fruit juice
Concentrated fruit juice refers to fruit juice diluted with water or the like so as to have a concentration equivalent to that of straight fruit juice.

  Examples of such fruit juice components include citrus fruit juices such as lemons, tangerines and oranges, camcam fruit juices having acidity like citrus, or acerola fruit juices. In particular, lemon juice is preferable as a juice that can give a refreshing flavor to the tea extract. These fruit juice components of the present invention may be used singly or in combination of two or more.

  It is important that the fruit juice component contained in the tea beverage of the present invention is 0.1 to 30% in terms of fruit juice ratio, preferably 0.1 to 20, more preferably 0.1 to 10. Range. When the fruit juice component is within this range, the flavor derived from the tea extract and the flavor derived from the fruit juice component can be balanced.

  When the fruit juice component of the present invention is lemon fruit juice, the content ratio (fruit juice conversion ratio) is preferably 0.1 to 15%, and more preferably 0.1 to 5%. When the lemon juice is within this range, the flavor derived from the tea extract and the fruit juice is well-balanced, and a low purine form can be obtained as compared with the case where a large amount of the fruit juice is contained.

  In addition, the fruit juice content of the present invention is calculated by “content (conversion of fruit juice)% (specifically, w / v%)” = “fruit juice content (g)” × “concentration magnification” / 100 mL × 100 I decided to.

Here, in calculating “concentration ratio” (relative concentration ratio of fruit juice when straight fruit juice is 100%), the refractometer for sugars such as saccharides and honey added to the fruit juice shall be in accordance with JAS standards. Exclude readings.

  Specifically, the refractometer reading or acidity value for sugar in straight fruit juice is determined by JAS standards (Japanese Agricultural Standards for Fruit Beverages), which are specific to each fruit (fruit beverage quality display standards ( (Attachment 3 of the Consumer Affairs Agency Notification No. 10 of September 30, 2011) “Standard of refractometer reading for sugar (Bx)” and Appendix 4 “Acidity standard (%)”. Therefore, the concentration ratio of fruit juice can be determined by measuring the refractometer reading or acidity for sugar of the fruit juice to be used and dividing by the reference value of the refractometer reading or acidity for sugar inherent to the fruit.

  Moreover, the said purine body means the total value of four content obtained by measuring the content of adenine, xanthine, guanine, and hypoxanthine in a tea beverage, respectively by a high performance liquid chromatograph (HPLC). It is preferably less than 0.005 mg / 100 mL.

<Stevia extract>
Stevia extract used in the present invention is extracted from the leaves of Stevia, and includes stevioside and rebaudioside A as the main components of sweetness. There is no limit. Extraction conditions may be a method for obtaining a stevia sweetening component that has been conventionally applied, and extraction can be performed with water, hot water, or a water-containing or anhydrous organic solvent such as methanol or ethanol. In particular, the extraction is preferably performed under conditions of an extraction temperature of 5 to 100 ° C. and an extraction time of 1 to 24 hours. Further, as described in Japanese Patent Application Laid-Open No. 5 1-23300, in order to effectively extract sweetening components during extraction with water or hot water, the pH is set to 10 with lime or the like. There are no particular restrictions on the use of these adjuvants, although the degree may be adjusted to the extent.

  As the stevia extract obtained by the above method, the one obtained by separating and removing the residue from the extract after the extraction is used. The method for separating the residue can be selected as appropriate from natural sedimentation separation or forced filtration, but pressure filtration is preferred when priority is given to efficiency. The extract from which the residue has been separated and removed can be used as it is, but is concentrated or dried as necessary. In addition, after diluting the concentrated solution with water or redissolving the dried product in water, impurities are removed using an adsorption method such as an ion exchange resin, or a high porous polymer (for example, Amperlite XAD-2). , Manufactured by Organo Co., Ltd.) and then eluted with a hydrophilic solvent and concentrated, or those dried are used. Stevia extract can be used even if it is approved and sold as a stevia sweetener.

  Furthermore, it is preferable that the stevia extract is sugar-modified, such as those obtained by transferring sugar using α-glucosyl glycosyltransferase using α-glucosylated saccharide compound as a sugar donor, and An α-glucosylated stevia extract produced by adjusting the number of added sugars with amylase or the like can be used. Specific production methods are described in Japanese Patent Publication No. 5-222498 and Japanese Examined Publication No.577-18779. The α-glucosylated stevia extract produced by the enzymatic reaction can be used either as an unpurified product that does not remove a sugar donor such as dextrin, or a product obtained by purifying it with a resin or the like. Also, those that are approved and sold as stevia sweeteners can be used.

Such an α-glucosylated stevia extract has a sweetening component to which 1 to 15 to 20 α-glucosyl groups are added, and the average α-glucosyl addition number is 5-2.
No. 2498 and monthly food chemical January 1995 p. 36, the following equation (1) is obtained.

  The stevia extract of the present invention can be used as a mixed sweetener mixed with sucralose. Such sucralose is 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxygalactosucrose or 1 ′, 6′-dichloro-1 ′, 6′-dideoxy-β-D-fract. Non-metabolic non-caloric sweetness, known as furanosyl-4-chloro-4-deoxy-α-D-galactopyranoside, which has a sweetness similar to sugar and has a sweetness about 600 times that of sugar It is a fee.

  When sucralose is mixed with the stevia extract of the present invention, the mixture with the α-glucosylated stevia extract is good, and the ratio of α-glucosylated stevia extract: sucralose is preferably 10:90 to 80:20, 30: A ratio of 70 to 70:30 is more preferable.

  It is important that such stevia extract is contained in the tea beverage in the range of 0.001 to 0.5 wt% (1 to 500 ppm), preferably 0.001 to 0.25 wt%, more preferably Is 0.001 to 0.1% by weight.

<Chemical synthetic sweetener>
The sweetener synthesized by the chemical synthesis method in the present invention includes aspartame, sucralose, sodium saccharin, acesulfame potassium, neotame and the like.

  Next, examples that satisfy the requirements of the present invention will be described. However, the present invention is not limited to the contents of the examples.

<Example 1, Reference Example 1, Comparative Examples 1-3>
After obtaining the black tea composition 1 from the materials listed in Table 1, the black tea composition 1 and the sweeteners of Table 2 were combined and prepared to a total of 100 ml with water, Example 1, Reference Example 1, and Comparative Examples 1-3. Got a tea drink.

*1小川香料社製
*2小川香料社製

* 1 Made by Ogawa Fragrance Co.
* 2 Made by Ogawa Fragrance Co.

*3日本製紙社製：SKスイートFZ

* 3 Nippon Paper Industries: SK Suite FZ

  About the black tea drink obtained by Example 1, Reference Example 1, and Comparative Examples 1-3, the 5 trained professional panelists evaluated five steps according to the evaluation criteria of Table 3. The results are shown in Table 4 for the average score.

  A tea beverage containing a stevia sweetener has less sweetness and miscellaneous taste compared to sugar or a chemically synthesized sweetener, has a thick sweetness, and particularly a significant enhancement of the fruit juice sensation is recognized. That is, by using a stevia sweetener (enzyme-treated stevia), a tea beverage having a better taste than other sweeteners can be constructed.

<Example 2, Reference Example 2, Comparative Examples 4-6>
A black tea composition 2 was obtained from the materials shown in Table 5, and the black tea composition 2 and the sweeteners shown in Table 6 were combined and adjusted to a total of 100 ml with water. Example 2, Reference Example 2, and Comparative Examples 4-6 Got a tea drink.

*4小川香料社製

* 4 Made by Ogawa Fragrance Co.

*5守田化学工業社製：レバイデイオJ-100

* 5Morita Chemical Industries: Levidio J-100

  Evaluation was performed about the black tea drink obtained by Example 2, the reference example 2, and the comparative examples 4-6 similarly to the method mentioned above. The results are shown in Table 7 for the average score.

  As described in Table 4 and Table 7, stevia sweetened tea beverages have less off-taste and miscellaneous taste than sugar or chemically synthesized sweeteners, and maintain good flavors derived from black tea and fruit juice without being inhibited. can do. Moreover, since it has thick sweetness, without using sugar or a chemical synthetic sweetener, a calorie can be suppressed. Furthermore, since the enhancement of the fruit juice feeling using the stevia extract is remarkably recognized, the flavor of the fruit juice component can be brought out. That is, by using a stevia extract, a tea beverage having a better taste than other sweeteners can be constructed.

Claims (5)

A tea beverage comprising a tea extract, a fruit juice component and a stevia extract, wherein the content of the fruit juice component is 0.1% by weight to 30% by weight or less in terms of a fruit juice ratio, and the content of the stevia extract is A tea beverage characterized by being 0.001 wt% to 0.5 wt%. The tea beverage according to claim 1, wherein the fruit juice component includes lemon juice.   The tea beverage according to claim 1, wherein the stevia extract is a sugar-modified stevia extract.   The tea drink according to any one of claims 1 to 3, wherein the tea extract contains a black tea extract.   The tea beverage according to any one of claims 1 to 4, which does not contain a sweetener synthesized by a chemical synthesis method.