JP7803149B2 - Method for improving the flavor of roasted green tea beverages - Google Patents

Description

The present invention relates to a method for improving the flavor of a roasted green tea beverage, a roasted green tea beverage whose flavor has been improved by said method, and a method for producing a roasted green tea beverage by said method.

Hojicha is a tea beverage extracted from roasted tea leaves. The roasting process gives hojicha a fragrant roasted aroma, and the bitter components such as tannins and catechins are broken down, reducing the astringency and bitterness, making it easy to drink. In recent years, the market for instant hojicha beverage compositions, which can be easily enjoyed by dissolving them in water or other liquids, has been expanding. Instant hojicha beverage compositions generally contain soluble hojicha solids and excipients, and are prepared as powder compositions or concentrated liquids (portions).

One method for improving the flavor of roasted green tea beverages is to add aroma components that contribute to the roasted aroma. Aroma plays an important role in the palatability of beverages, and enhancing the roasted aroma improves the palatability of roasted green tea beverages. For example, during the roasting process, the Maillard reaction occurs between amino acids and sugars contained in tea leaves. The pyrazines produced by this reaction, such as 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 2-methylpyrazine, are aroma components that contribute to the roasted aroma. Adding these pyrazine-based aroma components can improve the palatability of roasted green tea beverages (Patent Document 1). Pyrrole analogs that impart a more fragrant roasted flavor are also known (Patent Document 2).

Hojicha also contains caffeine, although at a lower level than regular green tea, and decaffeinated hojicha, which has had its caffeine content reduced through decaffeination, is also known. However, decaffeination removes other components along with the caffeine, which can result in a loss of the hojicha flavor. The hojicha flavor lost through decaffeination can be improved by adding 4-ethylphenol, p-cresol, or both, at specified concentrations (Patent Document 3).

Patent No. 4777869 Patent No. 6592044 Patent No. 6638111

The present invention aims to provide a method for improving the flavor of a roasted green tea beverage, a roasted green tea beverage whose flavor has been improved by said method, and a method for producing a roasted green tea beverage by said method.

As a result of extensive research to solve the above-mentioned problems, the inventors discovered that the flavor of roasted green tea beverages can be improved by adjusting the linalool oxide and furfuryl alcohol contents to specific levels, and further adjusting the monosaccharide and disaccharide contents to fall within specific ranges, thereby completing the present invention.

[1] The roasted green tea beverage according to the first aspect of the present invention comprises a soluble roasted green tea solid, linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides.
The content of linalool oxide is 0.0012 ppm or more and 15 ppm or less ,
The content of furfuryl alcohol is 0.1 ppm or more and 45 ppm or less ,
The sugar content is 250 ppm or more and 5000 ppm or less .
[2] In the roasted green tea beverage of [1] , it is preferable that the ratio of the linalool oxide content in the beverage to the furfuryl alcohol content in the beverage is 1.0 or less.
[ 3 ] In the roasted green tea beverage of [1] or [2] , the sugar component is preferably one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose.
[ 4 ] Preferably, the roasted green tea beverage according to any one of [1] to [ 3 ] further contains dextrin.
[ 5 ] In the roasted green tea beverage of [ 4 ], the DE of the dextrin is preferably 20 or less.
[ 6 ] In the roasted green tea beverage of any of [1] to [ 5 ], it is preferable that it further contains one or more selected from the group consisting of milk, creaming powder, vegetable milk, and sweeteners.
[ 7 ] The flavor improving method for a roasted green tea beverage according to the second aspect of the present invention comprises adding linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides to a roasted green tea beverage,
The beverage is characterized by being adjusted so that the content of linalool oxide in the beverage is 0.0012 ppm or more and 15 ppm or less , the content of furfuryl alcohol in the beverage is 0.1 ppm or more and 45 ppm or less , and the content of the sugar components in the beverage is 250 ppm or more and 5000 ppm or less .
[ 8 ] In the method for improving the flavor of a roasted green tea beverage according to [ 7 ], the sugar component is preferably one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose.
[ 9 ] The instant roasted green tea beverage composition according to the third aspect of the present invention is a composition for an instant roasted green tea beverage to be mixed with a liquid to prepare a roasted green tea beverage,
The present invention relates to a method for producing a roasted green tea (hojicha) product, comprising: a soluble roasted green tea solid content; linalool oxide; furfuryl alcohol; and one or more sugar components selected from the group consisting of monosaccharides and disaccharides;
The content of linalool oxide relative to the total amount of the composition is such that the content of linalool oxide in the roasted green tea beverage obtained by mixing the instant roasted green tea beverage composition with a liquid is 0.0012 ppm or more and 15 ppm or less ;
the content of furfuryl alcohol relative to the total amount of the composition is such that the content of furfuryl alcohol in a roasted green tea beverage obtained by mixing the instant roasted green tea beverage composition with a liquid is 0.1 ppm or more and 45 ppm or less ;
The content of the sugar component relative to the total amount of the composition is an amount such that the content of the sugar component in the roasted green tea beverage obtained by mixing the instant roasted green tea beverage composition with a liquid is 250 ppm or more and 5000 ppm or less .
[ 10 ] In the instant roasted green tea beverage composition of [ 9 ], the sugar component is preferably one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose.
[ 11 ] The instant roasted green tea beverage composition according to [ 9 ] or [ 10 ] preferably further contains one or more selected from the group consisting of milk , creaming powder, vegetable milk, and sweeteners.
[ 12 ] A method for producing an instant roasted green tea beverage composition according to a fourth aspect of the present invention is a method for producing an instant roasted green tea beverage composition for mixing with a liquid to prepare a roasted green tea beverage,
A composition for instant roasted green tea beverage is produced using, as raw materials, soluble roasted green tea solids, linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides,
The instant roasted green tea beverage composition comprises:
The roasted green tea beverage obtained by mixing with the liquid contains linalool oxide in an amount such that the linalool oxide content in the roasted green tea beverage obtained by mixing with the liquid is 0.0012 ppm or more and 15 ppm or less, furfuryl alcohol in an amount such that the furfuryl alcohol content in the roasted green tea beverage obtained by mixing with the liquid is 0.1 ppm or more and 45 ppm or less , and the sugar components in an amount such that the sugar component content in the roasted green tea beverage obtained by mixing with the liquid is 250 ppm or more and 5000 ppm or less .

A roasted green tea beverage having an improved flavor can be obtained by the method for improving the flavor of a roasted green tea beverage according to the second aspect of the present invention and the roasted green tea beverage according to the first aspect of the present invention that utilizes this method.
Furthermore, by simply mixing the instant roasted green tea beverage composition according to the third aspect of the present invention with a liquid such as water, a roasted green tea beverage with an enhanced original roasted green tea flavor can be easily prepared.
Furthermore, the instant roasted green tea beverage composition can be produced by the method for producing an instant roasted green tea beverage composition according to the fourth aspect of the present invention.

In the present invention and this specification, the term "instant roasted green tea beverage composition" (sometimes abbreviated as "roasted green tea beverage composition") refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a roasted green tea beverage. The roasted green tea beverage composition may be in the form of a solid such as a powder or granules, or may be in the form of a liquid, but a solid is preferred as this allows for more stable long-term storage and allows for the production of a roasted green tea beverage with a stronger roasted green tea aroma, including the aroma of roasting.

In this invention and this specification, "powder" refers to a granular material (composed of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" refer to an aggregate of particles (granular granulations) granulated from powder. Powder also includes granules.

In this invention and this specification, unless otherwise specified, "ppm" means "ppm by mass."

<Hojicha drink>
The roasted green tea beverage of the present invention contains soluble roasted green tea solids, linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides (hereinafter simply referred to as "sugar components"), characterized in that the linalool oxide content is 0.0012 ppm or more, the furfuryl alcohol content is 0.1 ppm or more, and the sugar component content is 250 ppm or more. By increasing the contents of linalool oxide, furfuryl alcohol, and the sugar components in the roasted green tea beverage within the above range, at least one of the fragrant aroma of roasted green tea, the sweet aroma of tea leaves, and the preferred bitterness of roasted green tea is improved, and the roasted green tea feeling (original flavor of roasted green tea) is improved.

Linalool oxide has a gorgeous, light aroma found primarily in black tea and oolong tea. Furfuryl alcohol has an earthy aroma, with a burnt and bitter tea flavor. Neither of these are the aroma components responsible for the distinctive roasted green tea aroma, and even if the content of each is increased individually, it is not possible to enhance the roasted green tea flavor. Only by increasing the amounts of linalool oxide and furfuryl alcohol can the roasted green tea flavor be enhanced.

The roasted green tea beverage of the present invention contains the sugar component in addition to linalool oxide and furfuryl alcohol. By containing a certain amount or more of the sugar component, the roasted green tea flavor improving effect achieved by the combined use of linalool oxide and furfuryl alcohol is further enhanced.

The linalool oxide content of the roasted green tea beverage of the present invention is not particularly limited, as long as it is 0.0012 ppm or more. When the linalool oxide content is 0.0012 ppm or more, the combined use of linalool oxide, furfuryl alcohol, and the sugar component sufficiently improves the roasted green tea flavor. Because the flavor and aroma of linalool oxide itself is unlikely to result in an off-flavor in roasted green tea, the linalool oxide content of the roasted green tea beverage of the present invention is preferably 15 ppm or less, and more preferably 10.05 ppm or less. Furthermore, because a greater roasted green tea flavor improvement effect can be obtained, the linalool oxide content of the roasted green tea beverage of the present invention is preferably 7.5 ppm or less, more preferably 2.5 ppm or less, even more preferably 0.6 ppm or less, and even more preferably 0.3 ppm or less.

The furfuryl alcohol content of the roasted green tea beverage of the present invention is not particularly limited, as long as it is 0.1 ppm or more. When the furfuryl alcohol content is 0.1 ppm or more, the combined use of linalool oxide, furfuryl alcohol, and the sugar component sufficiently improves the roasted green tea flavor. Because the flavor of furfuryl alcohol itself is unlikely to result in an off-flavor in roasted green tea, the furfuryl alcohol content of the roasted green tea beverage of the present invention is preferably 45 ppm or less, and more preferably 40 ppm or less. Furthermore, because a greater roasted green tea flavor improvement effect can be obtained, the furfuryl alcohol content of the roasted green tea beverage of the present invention is preferably 30 ppm or less, more preferably 10 ppm or less, even more preferably 1.1 ppm or less, and even more preferably 0.125 to 1.1 ppm.

In order to obtain a more sufficient effect of improving the roasted green tea flavor, the ratio of the linalool oxide content in the roasted green tea beverage of the present invention to the furfuryl alcohol content in the beverage ([linalool oxide content in the beverage]/[furfuryl alcohol content in the beverage]) (hereinafter sometimes referred to as the "L/F ratio") is preferably 1.0 or less, more preferably 0.001 to 1.0, even more preferably 0.001 to 0.5, and even more preferably 0.001 to 0.3.

The sugar component contained in the roasted green tea beverage of the present invention is not particularly limited as long as it is a monosaccharide or disaccharide. Furthermore, the sugar component may be one type of sugar or two or more types of sugar. The sugar component contained in the roasted green tea beverage of the present invention is preferably one or more selected from the group consisting of glucose, fructose, sucrose (cane sugar), maltose (malt sugar), lactose (milk sugar), and trehalose, as this will sufficiently enhance the roasted green tea flavor improvement effect of the combined use of linalool oxide and furfuryl alcohol.

The content of the sugar components in the roasted green tea beverage of the present invention is not particularly limited as long as it is 250 ppm or more. When the content of the sugar components is 250 ppm or more, the effect of linalool oxide and furfuryl alcohol in improving the roasted green tea flavor is sufficiently enhanced. Since the sweetness of the sugar components is less likely to result in an unpleasant roasted green tea flavor, the content of the sugar components in the roasted green tea beverage of the present invention is preferably 5000 ppm or less, and more preferably 4500 ppm or less. Note that the content of the sugar components in the roasted green tea beverage of the present invention refers to the total content of all monosaccharides and disaccharides contained in the beverage.

The glucose content of the roasted green tea beverage according to the present invention is preferably 85 ppm or more, more preferably 85 to 950 ppm, even more preferably 150 to 700 ppm, and even more preferably 200 to 400 ppm.
The fructose content of the roasted green tea beverage according to the present invention is preferably 30 ppm or more, more preferably 30 to 1000 ppm, even more preferably 100 to 700 ppm, and even more preferably 100 to 400 ppm.
The sucrose content of the roasted green tea beverage according to the present invention is preferably 100 ppm or more, more preferably 100 to 1000 ppm, even more preferably 100 to 700 ppm, and even more preferably 100 to 400 ppm.
The maltose content of the roasted green tea beverage according to the present invention is preferably 150 ppm or more, more preferably 150 to 3000 ppm, even more preferably 200 to 1500 ppm, and even more preferably 200 to 1000 ppm.
The lactose content of the roasted green tea beverage according to the present invention is preferably 10 ppm or more, more preferably 10 to 1000 ppm, even more preferably 50 to 500 ppm, and even more preferably 200 to 500 ppm.
The trehalose content of the roasted green tea beverage according to the present invention is preferably 10 ppm or more, more preferably 10 to 2000 ppm, even more preferably 50 to 2000 ppm, and even more preferably 50 to 1500 ppm.

The flavor-improving effect of the combined use of linalool oxide, furfuryl alcohol, and the sugar component on roasted green tea is also exhibited in the presence of milk, creaming powder, vegetable milk, etc. Therefore, the roasted green tea beverage of the present invention can contain, in addition to the soluble roasted green tea solids, linalool oxide, furfuryl alcohol, and the sugar component, ingredients that impart a milky flavor (hereinafter sometimes referred to as milk ingredients), such as milk, creaming powder (a powder added to beverages such as coffee as a cream substitute), and vegetable milk. By blending these ingredients into the roasted green tea beverage, a roasted green tea beverage with a milky flavor can be obtained. These milk ingredients may be contained alone or in combination.

Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, concentrated skim milk, lactose, cream, and butter. Note that whole milk powder and skim milk powder are produced by removing water from cow's milk (full-fat milk) or skim milk using methods such as spray drying, then drying and powdering them.

Creaming powder can be produced by selecting, depending on the desired quality characteristics, edible fats and oils such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice bran oil, safflower oil, sunflower oil, medium-chain triglycerides, milk fat, beef tallow, and lard; carbohydrates such as sucrose, glucose, and starch hydrolysates; and other ingredients such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, and emulsifiers. These ingredients are mixed in water and then formed into an oil-in-water emulsion (O/W emulsion) using an emulsifier or similar device, followed by removal of water. Water can be removed by any method, including spray drying, spray freezing, freeze drying, freeze-pulverization, and extrusion granulation. The resulting creaming powder may be classified, granulated, and pulverized as needed.

Plant-based milks include legume milk and nut milk. Legume milks include soy milk and peanut milk. Nut milks include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, and pecan milk. These milks and plant-based milks can be produced using conventional methods.

The roasted green tea beverage of the present invention can contain a sweetener, as long as the sweetener is adjusted to a predetermined content of linalool oxide, furfuryl alcohol, and the sugar components. A single sweetener may be contained, or two or more sweeteners may be contained in combination. Examples of sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and high-fructose glucose liquid sugar; sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup; high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin; and stevia. The sucrose may be granulated sugar or sucrose-type liquid sugar.

The roasted green tea beverage of the present invention may contain, in addition to the soluble roasted green tea solids, linalool oxide, furfuryl alcohol, the sugar components, milk, creaming powder, vegetable milk, and sweetener, ingredients commonly found in roasted green tea beverages. Such ingredients include flavorings (excluding linalool oxide and furfuryl alcohol), antioxidants, pH adjusters, thickeners, emulsifiers, etc.

Flavors include roasted green tea flavoring and milk flavoring.

Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

Examples of pH adjusters include citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid. Examples include organic acids such as gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.

Thickeners include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, indigestible dextrin, dietary fiber such as pectin, guar gum and carrageenan, and proteins such as casein.

Examples of emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglycerides, diglycerides, organic acid monoglycerides, and polyglycerin esters; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

The roasted green tea beverage of the present invention can be produced, for example, by adding linalool oxide or the like to a roasted green tea extract extracted with hot water from roasted tea leaves. Roasting of tea leaves and hot water extraction from roasted tea leaves can be carried out by conventional methods. The roasted green tea beverage of the present invention can also be produced by dissolving an instant roasted green tea beverage composition in water or milk and then adding linalool oxide or the like. The roasted green tea flavor can be improved by adding linalool oxide, furfuryl alcohol, and the sugar components to a roasted green tea beverage brewed from roasted tea leaves or a roasted green tea beverage prepared from an instant roasted green tea beverage composition, and adjusting the linalool oxide content in the beverage to 0.0012 ppm or more, the furfuryl alcohol content to 0.1 ppm or more, and the sugar component content to 250 ppm or more.

Roasted tea leaves contain small amounts of linalool oxide and furfuryl alcohol. The roasted green tea beverage of the present invention can be produced, for example, by adding linalool oxide and/or furfuryl alcohol and the sugar to a roasted green tea beverage produced by a conventional method so that the linalool oxide content is 0.0012 ppm or more, the furfuryl alcohol content is 0.1 ppm or more, and the sugar content is 250 ppm or more.

The linalool oxide to be added is preferably a synthetic or refined product, and one with a low impurity content is more preferable. Commercially available products may be used as is. Alternatively, a flavor composition containing linalool oxide may be added to the roasted green tea beverage. There are no particular limitations on the other aroma components contained in the flavor composition, as long as they do not impair the flavor-improving effect of the combined use of linalool oxide, furfuryl alcohol, and the sugar.

The furfuryl alcohol to be added is preferably a synthetic or refined product, and one with a low impurity content is more preferable. Commercially available products may be used as is. Alternatively, a flavor composition containing furfuryl alcohol may be added to the roasted green tea beverage. There are no particular limitations on the other flavor components contained in the flavor composition, as long as they do not impair the flavor-improving effect of the combined use of linalool oxide, furfuryl alcohol, and the sugar.

The linalool oxide and furfuryl alcohol content in a beverage can be calculated from the amounts of the ingredients contained in the beverage. The linalool oxide and furfuryl thiol content in a beverage can also be measured using gas chromatography-mass spectrometry (GC/MS).

The sugar components contained in roasted green tea beverages include not only the monosaccharides and disaccharides blended as ingredients, but also monosaccharides and disaccharides derived from other ingredients. Therefore, in the roasted green tea beverage of the present invention, the content of these sugar components can be adjusted by blending the monosaccharides and disaccharides themselves as ingredients, or by adjusting the amount of ingredients with a high sugar or disaccharide content. Monosaccharides and disaccharides are used in beverages as sweeteners, thickeners, excipients, etc. Furthermore, examples of ingredients with a high sugar or disaccharide content include starch hydrolysates such as dextrin.

When the roasted green tea beverage of the present invention contains a starch hydrolysate such as dextrin, the starch hydrolysate contained in the roasted green tea beverage preferably has a DE (Dextrose Equivalent) value of 20 or less, as this makes it easier to adjust the content of the sugar components within the above range. For example, the roasted green tea beverage of the present invention preferably contains dextrin with a DE value of 20 or less, and more preferably contains dextrin with a DE value of 8 to 20.

The content of the sugar components in a roasted green tea beverage can be calculated from the amount of monosaccharides and disaccharides blended as ingredients in the beverage and the amount of other ingredients containing monosaccharides and disaccharides. Examples of other ingredients containing monosaccharides and disaccharides include dextrin and soluble roasted green tea solids. The sugar components contained in the roasted green tea beverage of the present invention may consist solely of those derived from ingredients containing monosaccharides and disaccharides as minor ingredients. If the total amount of monosaccharides and disaccharides derived from ingredients other than monosaccharides and disaccharides results in a sugar component content of 250 ppm or more, the roasted green tea beverage of the present invention can be produced without blending monosaccharides and disaccharides as separate ingredients. For example, when the dextrin used as an ingredient is a starch hydrolysate, the starch hydrolysate often contains monosaccharides and disaccharides in addition to the dextrin. The sugar components contained in the roasted green tea beverage of the present invention may be monosaccharides and disaccharides derived from the starch hydrolysate. For example, in the case of a roasted green tea beverage containing dextrin, the total percentage (%) of monosaccharides and disaccharides in the starch hydrolysate used as an ingredient can be measured in advance, and the total amount of sugar components derived from the starch hydrolysate can be calculated from the amount of starch hydrolysate blended into the roasted green tea beverage. Furthermore, the content of each monosaccharide and disaccharide in the roasted green tea beverage of the present invention can also be measured, for example, by high-performance liquid chromatography.

<Roasted green tea beverage composition>
The roasted green tea beverage composition of the present invention is an instant roasted green tea beverage composition for preparing the roasted green tea beverage of the present invention by mixing with a liquid, and contains soluble roasted green tea solids, linalool oxide, furfuryl alcohol, and the sugar component. By mixing the roasted green tea beverage composition with a liquid such as water or milk, a roasted green tea beverage having a linalool oxide content of 0.0012 ppm or more, a furfuryl alcohol content of 0.1 ppm or more, and a sugar component content of 250 ppm or more can be produced. The liquid into which the roasted green tea beverage composition of the present invention is mixed may be at a high temperature of 60 ° C or higher, at room temperature, or at a low temperature of 10 ° C or lower.

The roasted green tea beverage composition of the present invention contains linalool oxide in an amount such that the linalool oxide content in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is 0.0012 ppm or more, preferably 0.0012 to 15 ppm, more preferably 0.0012 to 10.05 ppm, even more preferably 0.0012 to 7.5 ppm, and even more preferably 0.0012 to 2.5 ppm. The linalool oxide contained as a raw material can be the same as the linalool oxide added to the roasted green tea beverage described above.

The roasted green tea beverage composition according to the present invention contains furfuryl alcohol in an amount such that the content of furfuryl alcohol in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is 0.1 ppm or more, preferably 0.1 to 45 ppm, more preferably 0.1 to 40 ppm, even more preferably 0.1 to 30 ppm, still more preferably 0.1 to 10 ppm, and particularly preferably 0.1 to 1.1 ppm. The furfuryl alcohol contained as a raw material can be the same as the furfuryl alcohol added to the roasted green tea beverage described above.

The roasted green tea beverage composition according to the present invention contains sugar components in amounts such that the content of the sugar components in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is 250 ppm or more, preferably 250 to 5000 ppm, and more preferably 250 to 4500 ppm. The sugar components contained as ingredients can be the same as the monosaccharides, disaccharides, starch hydrolysates, etc. added to the roasted green tea beverage described above.

The roasted green tea beverage composition according to the present invention can contain glucose in an amount such that the glucose content in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 85 ppm or more, more preferably 85 to 950 ppm, even more preferably 150 to 700 ppm, and even more preferably 200 to 400 ppm.
The roasted green tea beverage composition according to the present invention can contain fructose in an amount such that the fructose content in a roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 30 ppm or more, more preferably 30 to 1000 ppm, even more preferably 100 to 700 ppm, and even more preferably 100 to 400 ppm.
The roasted green tea beverage composition according to the present invention can contain sucrose in an amount such that the sucrose content in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 100 ppm or more, more preferably 100 to 1000 ppm, even more preferably 100 to 700 ppm, and even more preferably 100 to 400 ppm.
The roasted green tea beverage composition according to the present invention can contain maltose in an amount such that the maltose content in a roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 150 ppm or more, more preferably 200 to 1000 ppm.
The roasted green tea beverage composition according to the present invention can contain lactose in an amount such that the lactose content in the roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 10 ppm or more, more preferably 10 to 1000 ppm, even more preferably 50 to 500 ppm, and even more preferably 200 to 500 ppm.
The roasted green tea beverage composition according to the present invention can contain trehalose in an amount such that the trehalose content in a roasted green tea beverage obtained by mixing the roasted green tea beverage composition with a liquid is preferably 10 ppm or more, more preferably 10 to 2000 ppm, even more preferably 50 to 2000 ppm, and still more preferably 50 to 1500 ppm.

In the roasted green tea beverage composition according to the present invention, the ratio of the linalool oxide content to the furfuryl alcohol content (L/F ratio) in the roasted green tea beverage composition is preferably 1.0 or less, more preferably 0.001 to 1.0, even more preferably 0.001 to 0.5, and even more preferably 0.001 to 0.3.

The soluble roasted green tea solids used as a raw material are soluble solids extracted from roasted tea leaves, and may be in the form of a powder or an aqueous solution. Because of their excellent storage stability, it is preferable to use powdered soluble roasted green tea solids as a raw material in the production of the roasted green tea beverage composition of the present invention.

Soluble roasted green tea solids in powder or water-soluble form can be produced by conventional methods, and commercially available products may also be used. For example, powdered soluble roasted green tea solids can be obtained by extracting soluble solids from roasted tea leaves using hot water and drying the resulting extract. Roasted tea leaves can be those typically used in roasted green tea beverages that have been roasted by conventional methods. Methods for drying the resulting extract include freeze-drying, spray-drying, and vacuum drying. The extract may also be mixed in advance with a starch hydrolysate such as dextrin, and the resulting mixture dried. Methods for drying the resulting extract include freeze-drying, spray-drying, and vacuum-drying. The extract from the tea leaves may also be concentrated, if necessary, before drying. Commonly used concentration methods include thermal concentration, freeze-concentration, and membrane concentration using reverse osmosis or ultrafiltration membranes.

Finely ground roasted tea leaves can also be used as powdered soluble roasted tea solids. The roasted tea leaves can be the same as those typically used for roasted tea beverages, roasted using conventional methods.

The roasted green tea beverage composition of the present invention is produced by mixing a concentrated liquid or powder of soluble roasted green tea solids with other ingredients. The order of mixing is not particularly limited, and all ingredients may be mixed simultaneously or sequentially.

When all ingredients are powdered, a powdered roasted green tea beverage composition is produced by mixing all ingredients as they are. On the other hand, when all ingredients are liquid, a liquid roasted green tea beverage composition is produced by mixing all ingredients as they are.

When using powdered and liquid ingredients, the powdered ingredients are all mixed in advance, and the resulting mixed powder is sprayed with a liquid mixture of the ingredients and dried to produce a powdered roasted green tea beverage composition. Also, a liquid roasted green tea beverage composition can be produced by dissolving or dispersing the powdered ingredients in a liquid mixture of the ingredients.

The roasted green tea beverage composition of the present invention may be produced using ingredients other than the soluble roasted green tea solids, linalool oxide, and furfuryl alcohol added to the roasted green tea beverage composition, as long as the linalool oxide, furfuryl alcohol, and sugar components are adjusted to the specified contents. Examples of other ingredients include milk, creaming powder, vegetable milk, sweeteners, flavorings (excluding linalool oxide and furfuryl alcohol), antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, flow improvers (anti-caking agents), etc.

The milk, creaming powder, vegetable milk, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, and emulsifiers can be the same as those listed as ingredients for roasted green tea beverages. If necessary, finely ground teas, herbs, coffee, etc., can also be mixed in without being extracted.

Examples of excipients and binders include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, and proteins such as casein. In addition, excipients and binders are also used as carriers during granulation.

Processing agents such as finely divided silicon dioxide and tricalcium phosphate may be used as flow improvers.

The roasted green tea beverage composition of the present invention can be supplied as a commercial product, individually packaged in a small pouch or the like so that a single serving is consumed, or packaged in a container such as a bottle so that several servings are consumed by shaking or spooning the composition out of the container.

Individually packaged types are products in which the contents of one cup of coffee drink are filled and packaged in stick-shaped aluminum pouches or one-portion cups, and the contents can be removed by opening the container and pushing it out with your fingers. Individually packaged types have the advantage of being easy to handle and hygienic, as each cup is sealed.

The present invention will now be described in more detail with reference to the following examples and reference examples, but the present invention is not limited to the following examples. In the following examples, "%" means "% by mass" unless otherwise specified.

<Measurement of aroma components in roasted green tea powder or roasted green tea beverage>
The concentrations of linalool oxide and furfuryl alcohol in the roasted green tea powder or roasted green tea beverage were measured using GC/MS. The analytical conditions for GC/MS were as follows:

GC/MS conditions GC section: 7890A (manufactured by Agilent Technologies)
MS unit: 5975C (Agilent Technologies)
Column: InertCap WAX-HT (0.25 μm × 0.25 mm × 60 m)
Sample injection: DHS (dynamic headspace) method Sample temperature: 80°C
Pressure: 292 kPa
Septum purge flow rate: 3 mL/min. Sample introduction: splitless mode. Column flow rate: 3.415 mL/min. Column linear velocity: 46.493 cm/sec. Column oven temperature: 35°C (held for 5 minutes) → 250°C (5°C/min, held for 10 minutes).

<Sensory evaluation of roasted tea flavor>
The roasted tea flavor of each test beverage was evaluated by six trained expert panelists on a 10-point scale (10: most noticeable, 1: not noticeable at all). The roasted tea flavor was evaluated comprehensively based on the roasted tea's fragrant aroma, the sweet aroma of the tea leaves, the roasted tea's characteristic bitterness, etc. If an unusual odor or flavor was detected, the roasted tea flavor was rated as weak or absent. The specific evaluation criteria are as follows: The average of the evaluation scores of all expert panel members was taken as the evaluation score for each sample.

1 to 3 points: It can be judged to be roasted green tea, but the aroma is weak and the taste is weak.
4-6 points: The aroma of roasted green tea (fragrant aroma, sweet tea leaf aroma) can be felt.
7-10 points: The aroma of roasted green tea (fragrant aroma, sweet tea leaf aroma) can be felt. In addition, the taste of tea, such as bitterness, can be felt.

[Example 1]
Linalool oxide, furfuryl alcohol, and sugar were added to a roasted green tea beverage to examine the effect on the roasted green tea flavor. The roasted green tea beverage was prepared using roasted green tea extract powder A, which was obtained by spray-drying a solution of roasted green tea extract and dextrin with a DE of 20 or less.

Specifically, Hojicha Extract Powder A was weighed out so that the tea solids content was 1668 ppm, and this Hojicha Extract Powder A (0.33 g) was dissolved in 90 mL of 60°C water to prepare a Hojicha beverage. Linalool oxide, furfuryl alcohol, and sugar were added to this Hojicha beverage so that the final concentrations of the beverage were as shown in Tables 1 and 2, and the resulting Hojicha beverages were subjected to a sensory evaluation of the Hojicha flavor. In the tables, the column with the lowest concentration of each sugar represents the result for a Hojicha beverage to which that sugar was not added. The Hojicha Extract Powder A used contained sugars derived from dextrin.

Table 1 shows the results for roasted green tea beverages containing 0.0018 ppm linalool oxide and 0.1 ppm furfuryl alcohol, with each sugar added. Table 2 shows the results for roasted green tea beverages containing 0.0479 ppm linalool oxide and 0.199 ppm furfuryl alcohol, with each sugar added. The results showed that the roasted green tea flavor improved depending on the amount of sugar added, regardless of the linalool oxide and furfuryl alcohol concentrations or the type of sugar. Furthermore, when comparing roasted green tea beverages containing the same type and concentration of sugar, increasing the linalool oxide and furfuryl alcohol concentrations improved the roasted green tea flavor, regardless of the sugar used. These results demonstrate that the roasted green tea flavor can be improved by combining linalool oxide, furfuryl alcohol, and sugar. Of these six sugars, the addition of maltose or trehalose produced a greater effect in improving the roasted green tea flavor, with maltose showing the greatest effect.

[Example 2]
The roasted green tea beverage was mixed with linalool oxide and furfuryl alcohol at various concentrations to examine the effect of the combined use of sugar on improving the roasted green tea flavor. The roasted green tea extract powder used in Example 1 was used.

Specifically, a roasted green tea beverage with a tea solids content of 1668 ppm was prepared by dissolving 0.33 g of roasted green tea extract powder A in 90 mL of water at 60°C in the same manner as in Example 1. Linalool oxide and furfuryl alcohol were added to this roasted green tea beverage so that the final concentrations of the beverage were as shown in Tables 3 and 4, to prepare a roasted green tea beverage.
In addition, roasted green tea beverages having the final concentrations of linalool oxide and furfuryl alcohol shown in Tables 3-4 were prepared in the same manner, except that maltose was added so that the final concentration of the beverage was 324 ppm.

The resulting roasted tea beverages were subjected to a sensory evaluation of the roasted tea flavor. The evaluation scores for each beverage are shown in Tables 3 and 4. In the tables, the top row shows the scores for the roasted tea beverages without maltose, the middle row shows the scores for the roasted tea beverages containing maltose, and the bottom row shows the L/F ratio.
In the table, the column of the lowest concentration of linalool oxide is a beverage without linalool oxide added, and the column of the lowest concentration of furfuryl alcohol is a beverage without furfuryl alcohol added. That is, the upper left cell in the table is a beverage without linalool oxide or furfuryl alcohol added.

As shown by the scores in the top row of each column in Tables 3 and 4, the roasted green tea flavor score for roasted green tea beverages to which neither linalool oxide nor furfuryl alcohol was added was 2, whereas the roasted green tea flavor score was improved for roasted green tea beverages with linalool oxide concentrations of 0.0012 to 10.05 ppm and furfuryl alcohol concentrations of 0.1 to 40 ppm by adding at least one of linalool oxide and furfuryl alcohol. Furthermore, as shown by the scores in the middle row of each column in Tables 3 and 4, the roasted green tea flavor score was improved for roasted green tea beverages to which at least one of linalool oxide and furfuryl alcohol was added by adding 324 ppm of maltose. In particular, in roasted green tea beverages with linalool oxide concentrations of 7.478 to 10.05 ppm and furfuryl alcohol concentrations of 30.08 to 40.04 ppm, the roasted green tea flavor was not improved by adding either aroma component, but the inclusion of maltose had the effect of improving the roasted green tea flavor. On the other hand, in roasted green tea beverages without added linalool oxide or furfuryl alcohol, the inclusion of maltose did not improve the roasted green tea flavor.

[Example 3]
A roasted green tea beverage was prepared in the same manner as in Example 2 using roasted green tea extract powder B, which was different from the roasted green tea extract powder A used in Examples 1 and 2, and the roasted green tea flavor improving effect was examined.

Specifically, in the same manner as in Example 2, a roasted green tea extract powder B different from that used in Examples 1 and 2 was dissolved in 90 mL of water at 60°C to prepare a roasted green tea beverage with a tea solids content of 1668 ppm. Linalool oxide and furfuryl alcohol were added to this roasted green tea beverage so that the final concentration of the beverage would be the concentration shown in Table 5, and a roasted green tea beverage was prepared.
In addition, roasted green tea beverages having the final concentrations of linalool oxide and furfuryl alcohol shown in Table 5 were prepared in the same manner, except that maltose was added so that the final concentration of the beverage was 351 ppm.

A sensory evaluation of the roasted tea flavor of each of the resulting roasted tea beverages was conducted. The evaluation scores for each beverage are shown in Table 5. In the table, the top row is the score for the roasted tea beverage without maltose, the middle row is the score for the roasted tea beverage containing maltose, and the bottom row is the L/F ratio. The top left cell in the table is the beverage to which neither linalool oxide nor furfuryl alcohol was added.

As shown by the scores in the top row of each column in Table 5, the roasted green tea flavor score for roasted green tea beverages containing neither linalool oxide nor furfuryl alcohol was 2, whereas the roasted green tea flavor was improved by adding at least one of linalool oxide and furfuryl alcohol to roasted green tea beverages with linalool oxide concentrations of 0.0012 to 10.04 ppm and furfuryl alcohol concentrations of 0.125 to 40.0 ppm. Furthermore, as shown by the scores in the middle row of each column in Table 5, the roasted green tea flavor score was improved by adding 351 ppm of maltose to roasted green tea beverages containing at least one of linalool oxide and furfuryl alcohol. These results demonstrate that the roasted green tea flavor is improved by the combined use of linalool oxide, furfuryl alcohol, and sugar components, even when different roasted green tea extract powders are used.

[Example 4]
The roasted green tea beverage was mixed with linalool oxide and furfuryl alcohol, and various sugars were added at various concentrations to investigate the effect of the combined use of these three ingredients to improve the roasted green tea flavor. The roasted green tea extract powder used in Example 1 was used.

Specifically, in the same manner as in Example 1, 0.33 g of Hojicha Extract Powder A was dissolved in 90 mL of 60°C water to prepare a Hojicha beverage with a tea solids content of 1668 ppm. Linalool oxide, furfuryl alcohol, and sugar were added to this Hojicha beverage so that the final concentrations of the beverage were as shown in Tables 6 to 8, to prepare a Hojicha beverage. A sensory evaluation of the Hojicha flavor of each Hojicha beverage was performed. The evaluation scores for each beverage are shown in Tables 6 to 8. In the tables, the column with the lowest concentration of each sugar indicates the result for the Hojicha beverage to which that sugar was not added.

As shown in Tables 6 to 8, the monosaccharide glucose was confirmed to have an effect of improving the roasted tea flavor when the beverage concentration was 85 ppm or higher, and the disaccharides sucrose, maltose, and trehalose were confirmed to have an effect of improving the roasted tea flavor when the beverage concentration was 125 ppm or higher. Disaccharides, compared to monosaccharides, more strongly improved the roasted tea aroma (roasted aroma) and sweet aroma of roasted tea. Among the disaccharides, maltose and trehalose had a strong effect of improving the roasted tea flavor, with maltose in particular providing a particularly strong improvement to the roasted tea flavor.

[Example 5]
The roasted tea beverages were prepared by varying the amount of soluble roasted tea solids, and were then mixed with linalool oxide and furfuryl alcohol, and various sugars were added at various concentrations to investigate the effect of the combined use of these three ingredients on improving the roasted tea flavor. The roasted tea extract powders used in Example 1 and Example 3 were used.

Specifically, in the same manner as in Example 1, roasted green tea extract powder A or roasted green tea extract powder B was dissolved in 90 mL of 60°C water to prepare roasted green tea beverages with tea solids contents of 1251 ppm, 1668 ppm, or 2085 ppm. Linalool oxide, furfuryl alcohol, and sugar were added to these roasted green tea beverages so that the final concentrations of the beverages were as shown in Tables 9 and 10, thereby preparing roasted green tea beverages. A sensory evaluation of the roasted green tea flavor of each of the resulting roasted green tea beverages was conducted. The evaluation scores for each beverage are shown in Tables 9 and 10.

As shown in Tables 9 and 10, regardless of the content of soluble roasted green tea solids, in the presence of maltose, the higher the content of linalool oxide and furfuryl alcohol, the better the roasted green tea texture. These results demonstrate that the combined use of linalool oxide, furfuryl alcohol, and sugar can improve the roasted green tea texture, regardless of the content of soluble roasted green tea solids.

Claims (12)

The present invention relates to a method for producing a roasted green tea (hojicha) product, comprising: a soluble roasted green tea solid content; linalool oxide; furfuryl alcohol; and one or more sugar components selected from the group consisting of monosaccharides and disaccharides;
The content of linalool oxide is 0.0012 ppm or more and 15 ppm or less ,
The content of furfuryl alcohol is 0.1 ppm or more and 45 ppm or less ,
A roasted green tea beverage characterized in that the content of the sugar component is 250 ppm or more and 5000 ppm or less . The roasted green tea beverage according to claim 1, wherein the ratio of the linalool oxide content in the beverage to the furfuryl alcohol content in the beverage is 1.0 or less. 3. The roasted green tea beverage according to claim 1 , wherein the sugar component is one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose. The roasted green tea beverage according to any one of claims 1 to 3 , further comprising dextrin. The roasted green tea beverage according to claim 4 , wherein the DE of the dextrin is 20 or less. The roasted green tea beverage according to any one of claims 1 to 5 , further comprising one or more selected from the group consisting of milk, creaming powder, vegetable milk, and sweeteners. Add linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides to a roasted green tea beverage,
The method for improving the flavor of roasted green tea beverages is characterized by adjusting the content of linalool oxide in the beverage to 0.0012 ppm or more and 15 ppm or less , the content of furfuryl alcohol to 0.1 ppm or more and 45 ppm or less, and the content of the sugar components to 250 ppm or more and 5000 ppm or less . The method for improving the flavor of a roasted green tea beverage according to claim 7 , wherein the sugar component is one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose. An instant roasted green tea beverage composition for mixing with a liquid to prepare a roasted green tea beverage,
The present invention relates to a method for producing a roasted green tea (hojicha) product, comprising: a soluble roasted green tea solid content; linalool oxide; furfuryl alcohol; and one or more sugar components selected from the group consisting of monosaccharides and disaccharides;
The content of linalool oxide relative to the total amount of the composition is such that the content of linalool oxide in the roasted green tea beverage obtained by mixing the instant roasted green tea beverage composition with a liquid is 0.0012 ppm or more and 15 ppm or less ;
the content of furfuryl alcohol relative to the total amount of the composition is such that the content of furfuryl alcohol in a roasted green tea beverage obtained by mixing the instant roasted green tea beverage composition with a liquid is 0.1 ppm or more and 45 ppm or less ;
A composition for instant roasted green tea beverages, characterized in that the content of the sugar component relative to the total amount of the composition is an amount such that the content of the sugar component in the roasted green tea beverage obtained by mixing the composition for instant roasted green tea beverages with a liquid is 250 ppm or more and 5000 ppm or less . The instant roasted green tea beverage composition according to claim 9 , wherein the sugar component is one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, and trehalose. The instant roasted green tea beverage composition according to claim 9 or 10 , further comprising one or more selected from the group consisting of milk , creaming powder, vegetable milk, and sweeteners. A method for producing an instant roasted green tea beverage composition for preparing a roasted green tea beverage by mixing with a liquid,
A composition for instant roasted green tea beverage is produced using, as raw materials, soluble roasted green tea solids, linalool oxide, furfuryl alcohol, and one or more sugar components selected from the group consisting of monosaccharides and disaccharides,
The instant roasted green tea beverage composition comprises:
A method for producing an instant roasted green tea beverage composition, characterized in that the composition contains linalool oxide in an amount such that the linalool oxide content in the roasted green tea beverage obtained by mixing with a liquid is 0.0012 ppm or more and 15 ppm or less, furfuryl alcohol in an amount such that the furfuryl alcohol content in the roasted green tea beverage obtained by mixing with a liquid is 0.1 ppm or more and 45 ppm or less , and sugar components in an amount such that the sugar component content in the roasted green tea beverage obtained by mixing with a liquid is 250 ppm or more and 5000 ppm or less .