KR20250109694A - tea drink - Google Patents

Abstract

Providing a tea beverage containing chlorogenic acid and rutin, with suppressed astringency from chlorogenic acid, and with the original aroma of the tea beverage that spreads through the nose.
The following ingredients (A), (B) and (C);
(A) Chlorogenic acid 0.010 to 0.60 mass%
(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)
(C) Routine
A tea beverage containing (A) and (B), wherein the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.

Description

tea drink

The present invention relates to a tea beverage and a composition for a tea beverage.

Chlorogenic acids are a type of polyphenol, and have been reported to have physiological effects such as antioxidant effects, blood pressure lowering effects, and visceral fat reduction effects (e.g., Patent Documents 1 and 2). Coffee beans are known as a material containing a lot of chlorogenic acids, and coffee beverages containing chlorogenic acids are widely enjoyed.

Meanwhile, rutin is a type of flavonol glycoside in which β-rutinose is attached to the oxygen at the 3-position of quercetin, and is known to have physiological effects such as strengthening capillaries and antioxidant effects. Rutin is widely found in plants and is included in tea beverages such as green tea, black tea, herbal tea, and buckwheat tea.

Japanese Patent Publication No. 2002-87977 Japanese Patent Publication No. 2008-88187

The present invention comprises the following components (A), (B) and (C);

(A) Chlorogenic acid 0.010 to 0.60 mass%

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

The present invention provides a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.

In addition, the present invention comprises the following components (A), (B) and (C);

(A) Chlorogenic acids

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

The present invention provides a composition for a tea beverage, which contains a component (A) and a component (B), and the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and the concentration of the component (A) at the time of drinking is 0.010 to 0.60 mass%.

In addition, the present invention provides a method for improving the flavor of a tea beverage, wherein 0.010 to 0.60 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin are coexisted in a ratio such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.

The inventors of the present invention attempted to develop a tea beverage containing chlorogenic acids and rutin so that the physiological functions of chlorogenic acids and rutin can be enjoyed simultaneously. As a result, it was found that when chlorogenic acids are mixed into a tea beverage containing rutin, a unique astringent taste derived from chlorogenic acids is generated, and furthermore, the original nose-penetrating aroma of the tea beverage becomes difficult to perceive, thereby lowering the palatability of the beverage.

Here, in this specification, “converging taste” refers to a bitter taste that stimulates the tongue, and “fragrance spreading through the nose” refers to a fragrance felt as it escapes from the throat to the nose when put in the mouth.

Accordingly, the present invention relates to providing a tea beverage containing chlorogenic acids and rutin, wherein the astringent taste derived from chlorogenic acids is suppressed and further, the tea beverage's original nose-permeable aroma is felt.

The inventors of the present invention have conducted extensive studies to develop a tea beverage containing chlorogenic acids and rutin, and have surprisingly found that by containing a predetermined dipeptide in a specific ratio to chlorogenic acids, the astringent taste derived from chlorogenic acids can be suppressed while containing chlorogenic acids, and further, the aroma spreading through the nose of the tea beverage is enhanced.

According to the present invention, a tea beverage containing chlorogenic acid and rutin can be provided, wherein the astringent taste derived from chlorogenic acid is suppressed, and further, the tea beverage's original nose-permeable aroma is felt.

〔Tea Drinks〕

In this specification, “tea beverage” refers to a beverage that contains plant extracts as tea raw materials and can be consumed as is without dilution. The tea beverage may be a blended tea beverage using two or more different types of tea raw materials.

The form of the tea beverage of the present invention is not particularly limited as long as it can be consumed as is, and may be an undiluted RTD (Ready to Drink), a beverage prepared by diluting powder for instant beverages with water, etc., a liquid such as slurry, or a semi-solid such as jelly. In the case of a semi-solid form, the beverage may be sucked through a suction port or straw provided in the container, and the solid content concentration is not particularly limited and can be appropriately selected. Among these, from the viewpoint of convenience, a liquid form is preferable, and RTD is more preferable.

As raw materials for plant extracts, for example, tea leaves of the genus Camellia and tea raw materials other than tea leaves of the genus Camellia can be mentioned. Preferably, it is a raw material containing rutin, from the viewpoint of being easy to enjoy the effects of the present invention.

Tea leaves of the Camellia genus include, for example, tea leaves obtained from C. sinensis var. sinensis (including the Yabukita variety), C. sinensis var. assamica, or hybrids thereof. Tea leaves include not only raw tea leaves that have been picked, but also those that have been dried, frozen, etc., or made into tea from these.

Tea leaves are classified into non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves, depending on their processing method. Non-fermented tea leaves include, for example, green tea leaves such as sencha, deep-fried sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, kama leaf tea, stem tea, bocha, mecha, and matcha. Semi-fermented tea leaves include, for example, oolong tea leaves such as Tieguanyin, Saekjong, Hwanggeumgye, and Wuyi Amcha. Fermented tea leaves include, for example, black tea leaves such as Darjeeling, Assam, and Sri Lanka, and pu-erh tea leaves. One type or two or more types of tea leaves can be used. In addition to tea leaves, stems can also be used.

Other than tea leaves of the Camellia genus, tea raw materials include, for example, ginkgo leaves, persimmon leaves, loquat leaves, barley sprouts, angelica leaves, mulberry leaves, kale, wolfberry leaves, eucommia leaves, Chinese chives, rooibos, buckwheat, burdock, bearberry leaves, buckwheat, stonecrop, indongdengkul, evening primrose, longicornis, tea plant, gymnema sylvestre, schisandra berry, chrysanthemum, kagome, licorice, astragalus membranaceus (walnut family), cnidium tea (rosaceae), kidachialoe, chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehips, rosemary, jasmine, etc. In addition to the leaves, the stems, flowers, flower buds, woody parts, bark, roots, rhizomes, seeds, and fruits can also be used. These can be used alone or in combination of two or more.

The extraction method of the plant extract is not particularly limited, and known methods such as kneading extraction, stirring extraction, drip extraction, and column extraction can be employed. As the extraction solvent, examples thereof include water, organic solvents such as ethanol, aqueous solutions of water and organic solvents such as ethanol, and the like, but water is preferable. A non-solvent extraction method such as juicing may also be used. In addition, the extraction conditions are not particularly limited, and can be appropriately selected depending on the extraction method. The obtained plant extract may be subjected to filtration or centrifugation to separate impurities, etc. In addition, the concentration may be adjusted by concentrating or diluting the plant extract, as necessary.

In the present invention, preferred tea beverages are green tea beverages, black tea beverages, oolong tea, pu-erh tea, jasmine tea, rooibos tea, chamomile tea, lemongrass tea, rosehip tea, green juice beverages, buckwheat tea, burdock tea or blended tea beverages, from the viewpoint of easily enjoying the effects of the present invention.

The tea beverage of the present invention contains chlorogenic acids as component (A). Here, in the present specification, "chlorogenic acids" collectively refers to monocaffeoylquinic acids such as 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid, monoferuloylquinic acids such as 3-feruloylquinic acid, 4-feruloylquinic acid, and 5-feruloylquinic acid, and dicaffeoylquinic acids such as 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. In the present invention, at least one of the above nine types is sufficient. In addition, component (A) may be in the form of a salt or a hydrate. The salt is not particularly limited as long as it is physiologically acceptable, and examples thereof include alkali metal salts.

As the component (A), a commercially available reagent may be used, but an extract of a plant rich in component (A) may also be used. In addition, when a plant extract is used as the component (A), the extraction method and extraction conditions of the plant extract are not particularly limited, and a known method can be adopted.

The plant is not particularly limited as long as it contains component (A), but examples thereof include one or more selected from sunflower seeds, unripe apples, coffee beans, citron leaves, pine cones, pine seed coats, sugarcane, nandina leaves, burdock, eggplant bark, plum fruits, walnuts, grape plants, etc. Among these, coffee beans are preferable from the viewpoint of the chlorogenic acid content, etc. From the viewpoint of enhancing the physiological effect of component (A), the coffee beans are preferably one or more selected from raw coffee beans and weakly roasted coffee beans, and raw coffee beans are more preferable. Here, in this specification, the "lightly roasted coffee beans" refers to roasted coffee beans having an L value of 30 or more and 60 or less, and the L value of the lightly roasted coffee beans, from the viewpoint of enhancing the physiological effect of the component (A), is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and yet more preferably 40 or more. In addition, the bean type and origin of the coffee beans are not particularly limited. In addition, in this specification, the "L value" is the brightness of the roasted coffee beans measured with a colorimeter, with black as the L value 0 and white as the L value 100.

In addition, when using roasted coffee beans including roasted coffee beans having an L value of less than 30 as coffee beans, since the astringent taste derived from chlorogenic acids can be masked by the roasted flavor of the roasted coffee beans, the present invention, from the viewpoint of easy enjoyment of the effects of the invention, targets a beverage excluding a beverage using an extract of roasted coffee beans including roasted coffee beans having an L value of preferably less than 30, more preferably less than 32, still more preferably less than 34, still more preferably less than 36, still more preferably less than 38, and particularly preferably less than 40.

The content of component (A) in the tea beverage of the present invention is 0.010 to 0.60 mass%, but from the viewpoint of enhancing the physiological effect of component (A), it is preferably 0.020 mass% or more, more preferably 0.030 mass% or more, and even more preferably 0.050 mass% or more, and further, from the viewpoint of suppressing astringency derived from chlorogenic acids, it is preferably 0.50 mass% or less, more preferably 0.30 mass% or less, and even more preferably 0.20 mass% or less. And, the content of component (A) in the tea beverage of the present invention is 0.010 to 0.60 mass%, preferably 0.020 to 0.50 mass%, more preferably 0.030 to 0.30 mass%, and even more preferably 0.050 to 0.20 mass%. Here, in the present specification, the content of component (A) is defined based on the total amount of the above nine types. In addition, when component (A) is in the form of a salt or a hydrate, the content of component (A) is a value converted into chlorogenic acid, which is a free acid. The content of component (A) can be measured by an analysis method appropriate to the situation of the measurement sample among commonly known measurement methods, and for example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples to be published later can be mentioned. In addition, when measuring, the sample may be appropriately processed as necessary, such as freeze-drying the sample to match the detection range of the device or removing impurities in the sample to match the resolution of the device.

The tea beverage of the present invention contains, as component (B), at least one selected from Leu-Pro and cyclo (Leu-Pro).

Leu-Pro is a dipeptide in which the carboxyl group of leucine and the secondary amino group of proline are dehydrated and condensed, and is represented by the following formula (1).

[Chemical Formula 1]

In addition, cyclo (Leu-Pro) is a compound (cyclic dipeptide) having a 2,5-diketopiperazine skeleton in which a dipeptide composed of leucine and proline is cyclized within the molecule, and is represented by the following formula (2).

[Chemical formula 2]

It is thought that cyclic dipeptides are produced by the dehydration condensation of two amino acid molecules by heat treatment, for example, roasting of raw coffee beans (see Japanese Patent Application Laid-Open No. 2010-166911 and Japanese Patent Application Laid-Open No. 2013-138631). Cyclic dipeptides are known as bitter substances in coffee beverages made from roasted coffee beans.

In the present invention, it was surprisingly found that by containing component (B) in a tea beverage so that the mass ratio of component (A) is within a specific range, the astringent taste derived from chlorogenic acids can be suppressed and the original nasal aroma of the tea beverage can be enhanced.

It is preferred that each amino acid residue of component (B) be in the L form, but one or both sides of the amino acid residues may be in the D form. In addition, it may be in the form of a salt.

As the component (B), a commercially available reagent may be used, or it may be contained in the form of an extract of a plant or food rich in the component (B). In addition, as the plant, as long as it contains the component (B) and is commonly used in the field of food and beverages, it may be appropriately selected within the scope that does not deviate from the spirit of the present invention. In addition, the extraction method and extraction conditions are not particularly limited, and a known method can be adopted.

The content of component (B) in the tea beverage of the present invention can be appropriately selected as long as the mass ratio [(B)/(A)] is within the range described below, but from the viewpoint of suppressing the astringent taste derived from chlorogenic acids and from the viewpoint of enhancing the aroma spreading through the nose of the tea beverage, it is preferably 0.0025 × 10 ^-4 mass% or more, more preferably 0.0050 × 10 ^-4 mass% or more, still more preferably 0.010 × 10 ^-4 mass% or more, and still more preferably 0.020 × 10 ^-4 mass% or more, and further, from the viewpoint of suppressing the bitter aftertaste derived from component (B), it is preferably 15 × 10 ^-4 mass% or less, more preferably 12 × 10 ^-4 mass% or less, still more preferably 10 × 10 ^-4 mass% or less, still more preferably 5.0 × 10 ^-4 mass% or less, and still more preferably 2.0 × 10 ^-4 mass%. or less is more preferably, and 1.0 × 10 ^-4 mass% or less is even more preferably. And, the content of component (B) in the tea beverage of the present invention is preferably 0.0025 × 10 ^-4 to 15 × 10 ^-4 mass%, more preferably 0.0025 × 10 ^-4 to 12 × 10 ^-4 mass%, still more preferably 0.0050 × 10 ^-4 to 10 × 10 ^-4 mass%, still more preferably 0.0050 × 10 ^-4 to 5.0 × 10 ^-4 mass%, still more preferably 0.010 × 10 ^-4 to 2.0 × 10 ^-4 mass%, and still more preferably 0.020 × 10 ^-4 to 1.0 × 10 ^-4 mass%.

The content of component (B) can be measured by an analysis method appropriate to the situation of the measurement sample among commonly known measurement methods, and can be measured by, for example, the GC/MS method. Specifically, the method described in the examples to be published later can be mentioned. In addition, when measuring, the sample may be appropriately processed as needed, such as by freeze-drying the sample to make it suitable for the detection range of the device, or removing impurities in the sample to make it suitable for the resolution of the device.

In the tea beverage of the present invention, the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, but from the viewpoint of suppressing astringency derived from chlorogenic acids and from the viewpoint of enhancing the aroma spreading through the nose of the tea beverage, it is more preferably 0.070 × 10 ^-4 or more, still more preferably 0.080 × 10 ^-4 or more, and even more preferably 0.10 × 10 ^-4 or more, and further, from the viewpoint of suppressing a bitter aftertaste derived from component (B), it is more preferably 100 × 10 ^-4 or less, still more preferably 67 × 10 ^-4 or less, and even more preferably 17 × 10 ^-4 or less. And in the present invention, the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, preferably 0.070 × 10 ^-4 to 100 × 10 ^-4 , more preferably 0.080 × 10 ^-4 to 67 × 10 ^-4 , and even more preferably 0.10 × 10 ^-4 to 17 × 10 ^-4 .

The tea beverage of the present invention contains rutin as component (C). Rutin is a compound in which β-rutinose is bonded to the oxygen at the 3-position of quercetin. Component (B) may be derived from a raw material for a tea beverage such as a plant extract, or may be newly added using a commercially available reagent, but is preferably derived from a plant extract, which is the tea raw material described above.

The content of component (C) in the tea beverage of the present invention, from the viewpoint of enhancing the physiological effect, is preferably 0.050 × 10 ^-4 mass% or more, more preferably 0.20 × 10 ^-4 mass% or more, and even more preferably 0.50 × ^{10 -4} mass% or more, and further, from the viewpoint of suppressing a bitter aftertaste, is preferably 20 × 10 ^-4 mass% or less, more preferably 15 × 10 ^-4 mass% or less, and even more preferably 10 × 10 ^-4 mass% or less. And, the content of component (C) in the tea beverage of the present invention is 0.050 × 10 ^-4 to 20 × 10 ^-4 mass%, preferably 0.20 × 10 ^-4 to 15 × 10 ^-4 mass%, and even more preferably 0.50 × 10 ^-4 to 10 × 10 ^-4 mass%.

The tea beverage of the present invention preferably has a low caffeine content from the viewpoint of easily enjoying the effects of the present invention and more effectively obtaining the physiological function of chlorogenic acid.

The content of caffeine in the tea beverage of the present invention is preferably 0.010 mass% or less, more preferably 0.0050 mass% or less, even more preferably 0.0010 mass% or less, and particularly preferably substantially not contained. Here, in the present specification, "substantially not contained" includes not only the concept that caffeine does not exist at all in the tea beverage, but also the concept that caffeine is present at a concentration below the detection limit.

The caffeine content can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and for example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples to be published later can be mentioned. In addition, during measurement, appropriate processing may be performed as needed, such as freeze-drying the sample to make it suitable for the detection range of the device, or removing impurities in the sample to make it suitable for the resolution of the device.

The pH (20°C) of the tea beverage of the present invention, from the viewpoint of flavor as a tea beverage, is preferably 5.0 or higher, more preferably 5.2 or higher, still more preferably 5.4 or higher, and preferably 7.5 or lower, more preferably 7.2 or lower, and still more preferably 7.0 or lower. And, the pH (20°C) of the tea beverage of the present invention is preferably 5.0 to 7.5, more preferably 5.2 to 7.2, and still more preferably 5.4 to 7.0. In addition, the pH is measured by a pH meter while adjusting the temperature to 20°C.

The tea beverage of the present invention may contain one or more kinds of additives such as a sweetener, an acidulant, an amino acid, a protein, a mineral, an ester, a flavoring, a coloring agent, an emulsifier, a dairy ingredient, a preservative, a seasoning, a quality stabilizer, etc., as desired. The content of the additives may be appropriately set within a range that does not impede the purpose of the present invention.

The tea beverage of the present invention can be made into a beverage by being filled into a conventional packaging container such as a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container combined with metal foil or plastic film, a bottle, etc.

In addition, the tea beverage of the present invention may further undergo heat sterilization. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated in applicable laws (the Food Sanitation Act in Japan). For example, the tea beverage may be filled into a container, sealed or sealed, and then sterilized, or the beverage may be sterilized with a sterilizer equipped with a magnetic thermometer, or the beverage may be sterilized with a filter, and then automatically filled into a container, and then sealed or sealed. More specifically, examples thereof include a retort sterilization method, a high-temperature short-time sterilization method (HTST method), and an ultra-high-temperature sterilization method (UHT method).

The tea beverage of the present invention can be manufactured by an appropriate method. For example, the plant extract containing the component (C), the component (A) and the component (B), and other components as needed, can be mixed so that the mass ratio of the component (A) and the component (B) [(B)/(A)] is within the above range, and manufactured. The order of mixing each component is not particularly limited, and they may be added in any order or simultaneously. As the mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. When manufactured as a beverage packaged in a container, it can be manufactured by additionally performing a sterilization and filling process.

〔Composition for tea beverage〕

In this specification, the “tea beverage composition” refers to a composition that is provided for consumption as a tea beverage by diluting and dissolving in a liquid or extracting it according to a prescribed method of use. The tea beverage in this specification is as described above.

The tea beverage composition of the present invention may be in a solid state or a concentrated liquid state at room temperature (20°C ± 15°C), and is not particularly limited. As the solid state, various shapes such as powder, granule, solid, rod, plate, block, and leaf can be mentioned. The solid content in the tea beverage composition is preferably 3.0 mass% or more, more preferably 5.0 mass% or more. In addition, the upper limit of the solid content is not particularly limited, and may be 100 mass%, but is preferably 70 mass% or less. Here, the "solid content" in the present specification means the mass of the residue excluding volatile substances when a sample is dried in an electric thermostatic dryer at 105°C for 3 hours.

The liquid used for dilution or extraction is not particularly limited, and examples thereof include water, carbonated water, milk, soy milk, etc. The temperature of the liquid is not important. From the standpoint of drinkability, water having a temperature of 40°C or higher, and more preferably 70 to 90°C, is preferable.

The amount of liquid for diluting or extracting the tea beverage composition of the present invention can be appropriately selected. From the viewpoint of drinkability, it is preferably 20 mL to 500 mL per serving, more preferably 20 mL to 300 mL.

In addition, the dilution or extraction ratio may be determined according to a given usage, but in the case of a solid phase, it is preferably 20 to 600 times by mass, more preferably 30 to 500 times by mass, and even more preferably 40 to 250 times by mass. In addition, in the case of a concentrated liquid phase, it is preferably 1.5 to 100 times by mass, and more preferably 2 to 50 times by mass.

The composition for a tea beverage of the present invention contains chlorogenic acids as component (A), at least one selected from Leu-Pro and cyclo (Leu-Pro) as component (B), and rutin as component (C), and the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and the concentration of component (A) at the time of drinking is 0.010 to 0.60 mass%. With respect to component (A), component (B) and component (C) in the present specification, and the preferable mass ratio of component (A) to component (B) [(B)/(A)] are as described above. In addition, the preferable concentration of component (A) at the time of drinking is the same as the preferable concentration of component (A) in the tea beverage described above.

The content of components (A), (B), and (C) in the tea beverage composition of the present invention may be adjusted so as to be within the range of the content of each component described above at the time of drinking.

In addition, the mass ratio [(B)/(A)] in the tea beverage composition of the present invention can be appropriately selected as long as it is within the above-described range, but from the viewpoint of suppressing the astringency derived from chlorogenic acids and from the viewpoint of enhancing the aroma spreading through the nose of the tea beverage, it is more preferably 0.070 × 10 ^-4 or more, more preferably 0.080 × 10 ^-4 or more, and even more preferably 0.10 × 10 ^-4 or more, and further, from the viewpoint of suppressing the bitter aftertaste derived from component (B), it is more preferably 100 × 10 ^-4 or less, more preferably 67 × 10 ^-4 or less, and even more preferably 17 × 10 ^-4 or less. And in the present invention, the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, preferably 0.070 × 10 ^-4 to 100 × 10 ^-4 , more preferably 0.080 × 10 ^-4 to 67 × 10 ^-4 , and even more preferably 0.10 × 10 ^-4 to 17 × 10 ^-4 .

The tea beverage composition of the present invention may contain one or more kinds of additives that can be contained in the tea beverage described above.

In addition, the tea beverage composition of the present invention may contain an acceptable carrier as needed. For example, excipients (for example, starch or starch hydrolyzate such as dextrin, thickening polysaccharides such as guar gum, xanthan gum, gum arabic, tara gum, locust bean gum, and gellan gum, monosaccharides such as glucose, galactose, and fructose, disaccharides such as sucrose, lactose, maltose, and palatinose, and sugar alcohols such as maltitol, xylitol, sorbitol, and reduced palatinose); binders (for example, hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, alpha-starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, and the like); Examples of carriers include disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crosporidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.); binders (e.g., stevia, etc.); and oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, bulking agents, surfactants, dispersants, buffers, and diluents. The content of the carrier can be appropriately set within a range that does not hinder the purpose of the present invention.

It is preferable that the tea beverage composition of the present invention be packaged in a pouch-shaped packaging material. It is preferable that the packaging material be a packaging material having a moisture-proof function in order to protect the tea beverage composition from the influence of moisture, and to keep the inside of the pouch in a dry state.

The packaging material having a moisture-proof function is not particularly limited, but may include a packaging material having low water vapor permeability, such as an aluminum-deposited film or a PET (polyethylene terephthalate) film that has been glass-deposited. A desiccant may be placed inside the bag as needed.

The moisture content of the composition for tea beverages is preferably 3 mass% or less, taking into consideration preservation, flavoring, and product stability. The moisture content can be obtained by a heat drying method.

The tea beverage composition of the present invention is preferably packaged in a form of small portions for each drinking session. For example, when drinking in a container such as a bottle, it may be a type in which one cup portion is measured with a spoon, etc., a cup type containing one cup portion, a stick packaging for each cup portion, a tea bag packaging, a pillow packaging, etc. In addition, in the case of a concentrated liquid, it may be a diluted beverage in a portion type, etc., packaged in small portions for each cup portion, for example. The net weight of the small portion packaging is preferably 0.50 to 10 g, and more preferably 1.0 to 5.0 g.

The tea beverage composition of the present invention can be manufactured according to a conventional method, and an appropriate method can be adopted. For example, the tea raw material containing the component (C), the component (A), the component (B), and, if necessary, the carrier and/or the additive can be mixed so that the mass ratio [(B)/(A)] of the component (A) and the component (B) is within the above range, and manufactured. The mixing method is as described above. When the tea beverage composition of the present invention is a concentrate such as a concentrated liquid, a known concentration method such as a normal pressure concentration method in which a solvent is evaporated at normal pressure, a reduced pressure concentration method in which a solvent is evaporated at reduced pressure, or a membrane concentration method in which a solvent is removed by membrane separation can be adopted. In addition, when it is in a solid state, it can be compression molded to form a desired shape, or it can be made into an assembly by a known assembly method.

〔Method for improving the flavor of tea beverages〕

The method for improving the flavor of a tea beverage of the present invention comprises coexisting 0.010 to 0.60 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin in a tea beverage such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less. Here, the improvement in flavor is preferably suppression of an astringent taste derived from chlorogenic acids in the tea beverage and imparting an original, nasal aroma of the tea beverage. In the method for improving the flavor of a tea beverage of the present invention, it is sufficient that (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin ultimately coexist in the tea beverage, and the timing of coexistence or the order of mixing are not particularly limited.

The specific composition and content of (A) chlorogenic acid, (B) Leu-Pro and cyclo (Leu-Pro), and (C) rutin are the same as those described for the tea beverage described above.

The tea beverage of the present invention is useful as a tea beverage for improving hypertension, a tea beverage for reducing visceral fat, etc., because it contains a high concentration of (A) chlorogenic acids, and high functional expression of chlorogenic acids can be expected.

The tea beverage of the present invention is characterized in that the astringency derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and the bitter aftertaste is suppressed, and comprises the following components (A), (B) and (C);

(A) Chlorogenic acid 0.010 to 0.60 mass%

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine 0.050 × 10 ^-4 ∼ 20 × 10 ^-4 mass%

It is preferable that the tea beverage contain a component (A) and a component (B) and have a mass ratio [(B)/(A)] of 0.070 × 10 ^-4 to 100 × 10 ^-4 .

The tea beverage of the present invention is characterized in that the astringency derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and from the flavor as a tea beverage, the tea beverage comprises the following components (A), (B) and (C);

(A) Chlorogenic acid 0.020 to 0.50 mass%

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

It is preferable that the beverage be a tea containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and the pH is 5.4 to 7.0.

The tea beverage of the present invention is characterized in that the astringency derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and the bitter aftertaste is suppressed, and comprises the following components (A), (B) and (C);

(A) Chlorogenic acid 0.020 to 0.50 mass%

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine 0.20 × 10 ^-4 ∼ 15 × 10 ^-4 mass%

It is preferable that the tea beverage contains a component (A) and a component (B), and the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.080 × 10 ^-4 to 67 × 10 ^-4 .

The composition for a tea beverage of the present invention is characterized in that the astringent taste derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and the bitter aftertaste is suppressed, and comprises the following components (A), (B) and (C);

(A) Chlorogenic acids

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

The present invention is preferably a composition for a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.070 × 10 ^-4 to 100 × 10 ^-4 , the concentration of the component (A) at the time of drinking is 0.010 to 0.60 mass%, and the concentration of the component (C) is 0.050 × 10 ^-4 to 20 × 10 ^-4 mass%.

The composition for a tea beverage of the present invention is characterized in that the astringency derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and from the flavor as a tea beverage, the composition comprises the following components (A), (B) and (C);

(A) Chlorogenic acids

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

The present invention is preferably a composition for a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, the concentration of the component (A) at the time of drinking is 0.020 to 0.50 mass%, and the pH is 5.4 to 7.0.

The composition for a tea beverage of the present invention is characterized in that the astringent taste derived from chlorogenic acid is suppressed, the aroma spreading through the nose of the tea beverage is enhanced, and the bitter aftertaste is suppressed, and comprises the following components (A), (B) and (C);

(A) Chlorogenic acids

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

The present invention is preferably a composition for a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of the component (A) and the component (B) is 0.080 × 10 ^-4 to 67 × 10 ^-4 , and the concentration of the component (A) at the time of drinking is 0.020 to 0.50 mass% and the concentration of the component (C) is 0.20 × 10 ^-4 to 15 × 10 ^-4 mass%.

The method for improving the flavor of a tea beverage of the present invention is preferably a method in which 0.010 to 0.60 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and 0.050 × 10 ^{-4 to 20 × 10 -4 mass% of (C) rutin coexist in a proportion such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.070 × 10 -4 to} 100 × 10 ^-4 , from the viewpoint of suppressing astringency derived from chlorogenic acids, enhancing the aroma spreading through the nose of the tea beverage, and suppressing a ^bitter aftertaste.

The method for improving the flavor of a tea beverage of the present invention is preferably a method in which 0.020 to 0.50 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin are coexisted in a ratio such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and further the pH is adjusted to 5.4 to 7.0, from the viewpoint of suppressing astringency derived from chlorogenic acids, enhancing the aroma spreading in the nose of the tea beverage, and further from the viewpoint of improving the flavor as a tea beverage.

The method for improving the flavor of a tea beverage of the present invention is preferably a method in which 0.020 to 0.50 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and 0.20 × 10 ^-4 to 15 × 10 ^-4 mass% of (C) rutin coexist in a ratio such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.080 × 10 ^-4 to 67 × 10 ^-4 , from the viewpoint of suppressing astringency derived from chlorogenic acids, enhancing the aroma spreading through the nose of the tea beverage, and suppressing a bitter aftertaste.

In relation to the above-described embodiment, the present invention further discloses the following aspects.

＜1＞ The following components (A), (B) and (C);

(A) Chlorogenic acid 0.010 to 0.60 mass%

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

A tea beverage containing (A) and (B), wherein the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.

＜2＞ The following components (A), (B) and (C);

(A) Chlorogenic acids

(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)

(C) Routine

A composition for a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and the concentration of component (A) at the time of drinking is 0.010 to 0.60 mass%.

＜3＞ A method for improving the flavor of a tea beverage, wherein 0.010 to 0.60 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin are coexisted in a ratio such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.

＜4＞ In ＜1＞ to ＜3＞, the content of component (A) is preferably 0.020 mass% or more, more preferably 0.030 mass% or more, even more preferably 0.050 mass% or more, and further preferably 0.50 mass% or less, more preferably 0.30 mass% or less, even more preferably 0.20 mass% or less, and further preferably 0.020 to 0.50 mass%, more preferably 0.030 to 0.30 mass%, even more preferably 0.050 to 0.20 mass%.

＜5＞ In ＜1＞ to ＜4＞, the content of component (B) is preferably 0.0025 × 10 ^-4 mass% or more, more preferably 0.0050 × 10 ^-4 mass% or more, further preferably 0.010 × 10 ^-4 mass% or more, further preferably 0.020 × 10 ^-4 mass% or more, and further preferably 15 × 10 ^-4 mass% or less, more preferably 12 × 10 ^-4 mass% or less, further preferably 10 × 10 ^-4 mass% or less, further preferably 5.0 × 10 ^-4 mass% or less, further preferably 2.0 × 10 ^-4 mass% or less, further preferably 1.0 × 10 ^-4 mass% or less, and further preferably 0.0025 × 10 ^-4 to 15 × 10 ^-4 mass%, more preferably 0.0025 × 10 ^-4 to 12 × 10 ^-4 mass%, more preferably 0.0050 × 10 ^-4 to 10 × 10 ^-4 mass%, even more preferably 0.0050 × 10 ^-4 to 5.0 × 10 ^-4 mass%, still more preferably 0.010 × 10 ^-4 to 2.0 × 10 ^-4 mass%, and even more preferably 0.020 × 10 ^-4 to 1.0 × 10 ^-4 mass%.

＜6＞ In ＜1＞ to ＜5＞, the mass ratio [(B)/(A)] of component (A) and component (B) is preferably 0.070 × 10 ^-4 or more, more preferably 0.080 × 10 ^-4 or more, even more preferably 0.10 × 10 ^-4 or more, and further preferably 100 × 10 ^-4 or less, more preferably 67 × 10 ^-4 or less, even more preferably 17 × 10 ^-4 or less, and further preferably 0.070 × 10 ^-4 to 100 × 10 ^-4 , more preferably 0.080 × 10 ^-4 to 67 × 10 ^-4 , even more preferably 0.10 × 10 ^-4 to 17 × 10 ^-4 .

＜7＞ In ＜1＞ to ＜6＞, the content of component (C) is preferably 0.050 × 10 ^-4 mass% or more, more preferably 0.20 × 10 ^-4 mass% or more, even more preferably 0.50 × 10 ^-4 mass% or more, and further preferably 20 × 10 ^-4 mass% or less, more preferably 15 × 10 ^-4 mass% or less, even more preferably 10 × 10 ^-4 mass% or less, and further preferably 0.050 × 10 ^-4 to 20 × 10 ^-4 mass%, more preferably 0.20 × 10 ^-4 to 15 × 10 ^-4 mass%, even more preferably 0.50 × 10 ^-4 to 10 × 10 ^-4 mass%.

＜8＞ In ＜1＞ to ＜7＞, the caffeine content in the tea beverage is preferably 0.010 mass% or less, more preferably 0.0050 mass% or less, even more preferably 0.0010 mass% or less, and particularly preferably substantially none.

＜9＞ In ＜1＞ to ＜8＞, the pH (20°C) of the tea beverage is preferably 5.0 or higher, more preferably 5.2 or higher, even more preferably 5.4 or higher, and further preferably 7.5 or lower, more preferably 7.2 or lower, even more preferably 7.0 or lower, and further preferably 5.0 to 7.5, more preferably 5.2 to 7.2, even more preferably 5.4 to 7.0.

＜10＞ In ＜1＞ to ＜9＞, the tea beverage is preferably a green tea beverage, a black tea beverage, an oolong tea, a pu-erh tea, a jasmine tea, a rooibos tea, a chamomile tea, a lemongrass tea, a rosehip tea, a green juice beverage, a buckwheat tea, a burdock tea, or a blended tea beverage.

＜11＞ In the tea beverage composition of ＜2＞ to ＜10＞, the form of the tea beverage composition is preferably powder, granule, solid, rod, plate, block or leaf.

＜12＞ In the tea beverage composition of ＜2＞ to ＜11＞, the solid content in the tea beverage composition is preferably 3.0 mass% or more, more preferably 5.0 mass% or more, and further, preferably 100 mass% or less, more preferably 70 mass% or less.

Example

(1) Analysis of chlorogenic acids

The analytical instrument used was HPLC. The model numbers of the device's component units are as follows.

·UV-VIS detector: SPD-20A (Shimadzu Manufacturing Co., Ltd.)

·Column oven: CTO-20AC (Shimadzu Manufacturing Co., Ltd.)

·Pump: LC-20AD (Shimadzu Manufacturing Co., Ltd.)

· Auto sampler: SIL-20AC (Shimadzu Manufacturing Co., Ltd.)

·Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle size 3 μm (Intact)

The analysis conditions are as follows.

·Sample injection volume: 10 ㎕

·Flow rate: 1.0 mL/min

·UV-VIS detector setting wavelength: 325 nm

·Column oven setting temperature: 35℃

·Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V/V)% acetonitrile solution

·Eluent B: Acetonitrile

Concentration gradient conditions (vol%)

Time Eluent A Eluent B

0.0 min 100 ％ 0 ％

10.0 min 100 ％ 0 ％

15.0 min 95 ％ 5 ％

20.0 min 95 ％ 5 ％

22.0 min 92 ％ 8 ％

50.0 min 92 ％ 8 ％

52.0 min 10 ％ 90 ％

60.0 min 10 ％ 90 ％

60.1 min 100 ％ 0 ％

70.0 min 100 ％ 0 ％

·3-Caffeoylquinic acid : 5.3 min

·5-Caffeoylquinic acid : 8.8 min

·4-Caffeoylquinic acid : 11.6 min

·3-Feruloylquinic acid : 13.0 min

·5-Feruloylquinic acid : 19.9 min

·4-Feruloylquinic acid : 21.0 min

·3,4-Dicaffeoylquinic acid : 36.6 min

·3,5-Dicaffeoylquinic acid : 37.4 min

·4,5-Dicaffeoylquinic acid : 44.2 min

From the area% obtained here, the content (mass%) of chlorogenic acids was obtained using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a standard substance.

In addition, as in the above (1), caffeine was used as a standard substance using reagent caffeine (Fujifilm Kagō Pure Chemical Industries, Ltd.) and the caffeine content (mass%) was determined.

(2) Analysis of dipeptides

The analytical instrument used was LC/MS (Waters, Acquity UPLC/Xevo G2-XS QTOF). The column used was Atlantis T3 (inner diameter 3.0 mm × length 150 mm, particle size 3 μm) (manufactured by Waters).

The analysis conditions are as follows.

·Sample injection volume: 2 ㎕

·Flow rate: 0.5 mL/min

·Column temperature: 40℃

·Column flow rate: 0.5 mL/min

·Dissolving solution A: 0.1% formic acid aqueous solution

·Eluent B: Acetonitrile

·Concentration gradient conditions (volume%)

Time Eluent A Eluent B

0.00 min 100 ％ 0 ％

15.00 min 50 ％ 50 ％

15.01 min 0 ％ 100 ％

20.00 min 0 ％ 100 ％

·Injection volume: 2 ㎕

·Detector: MS (ESI-Posi.)

·Detected m/z: 211.14 (cyclo (Leu-Pro))

229 (Leu-Pro)

·Cone voltage: 40 V

(3) Analysis of routines

A 2 g sample was collected, 20 mL of methanol was added, ultrasonic extraction was performed for 5 minutes, and the volume was diluted to 25 mL. Next, 1 mL was collected, diluted to 25 mL, and a high-performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu Corporation) was equipped with a column (Cadenza CD-C18 3 μm, 4.6 mmφ × 150 mm, Imtakt), and the analysis was performed by the gradient method at a column temperature of 40 °C. The mobile phase C liquid was an acetonitrile solution containing 0.05 mass% of acetic acid, and the D liquid was an acetonitrile solution. The sample injection amount was 10 μl, and the UV detector wavelength was 360 nm. The gradient conditions are as follows.

Concentration gradient conditions

Time (min) C Liquid Concentration (vol%) D Liquid Concentration (vol%)

0 85 ％ 15 ％

20 80 ％ 20 ％

35 10 ％ 90 ％

50 10 ％ 90 ％

50.1 85 ％ 15 ％

60 85 ％ 15 ％

By using a standard of routine, a solution of known concentration was prepared and subjected to high-performance liquid chromatography analysis, the retention time was measured and a calibration curve was created, and rutin in the sample solution was quantified.

(4) Measurement of pH

The pH was measured using a pH meter (HORIBA tabletop pH meter, manufactured by Horiba, Ltd.) with the sample temperature adjusted to 20°C.

(5) Preparation of plant extracts

As the extraction raw materials, green tea leaves (from Shizuoka Prefecture), rooibos, chamomile, lemongrass, rosehip (all manufactured by Japan Green Tea Center Co., Ltd.), and black tea leaves (manufactured by Kobe Black Tea Co., Ltd.) were used. 12 g of the extraction raw material was extracted with 450 g of hot water, and the tea leaf residue was removed through a wire mesh to obtain a tea extract. The rutin contents in the extracts were 5.2 ppm for green tea, 5.0 ppm for rooibos, 2.0 ppm for chamomile, 2.4 ppm for lemongrass, 2.1 ppm for rosehip, and 3.4 ppm for black tea.

(6) Preparation of coffee bean extract

400 g of coffee beans (from Vietnam) having an L value of 50 were introduced into a drip extractor, 0.25 L of hot water was filled into the lower part of the drip extractor, 1.02 L of hot water was supplied by shower from the upper part of the drip extractor, and the condition was maintained for 10 minutes. After the maintenance, while supplying hot water by shower, extraction was performed from the lower part of the drip extractor at a speed of 12.5 g/10 sec. When the extraction amount reached 2.4 L, the extraction was stopped and this extraction was used as an extract. The obtained extract was dried using a spray dryer to obtain a powdered coffee bean extract. The content of chlorogenic acid in the powdered coffee bean extract was 36 mass%, and the content of cyclo (Leu-Pro) was 3 mass ppm.

〔Green tea drink〕

Examples 1 to 9, Comparative Examples 1 to 3 and Reference Example 1

Each ingredient shown in Table 1 was mixed, and the pH was adjusted to 5.5 to 6.0 by adding baking soda appropriately, and then stirred to produce a green tea beverage. Analysis and sensory evaluation were performed on each green tea beverage. The results are also shown in Table 1.

[Sensory Evaluation]

When the tea beverages obtained in each example, comparative example, and reference example were consumed, two expert panelists conducted a sensory test on the "astringent taste derived from chlorogenic acids," the "aroma spreading in the nose" and the "bitter aftertaste" of each tea beverage. The sensory test was conducted after each panelist agreed on the evaluation criteria for the "astringent taste derived from chlorogenic acids," the "aroma spreading in the nose" and the "bitter aftertaste" of each tea beverage as follows. Then, the average value of the expert panelists' scores was obtained. In addition, the average value of the scores is rounded down to the second decimal place.

Evaluation criteria for astringent rice derived from chlorogenic acid

The astringent taste derived from chlorogenic acids was evaluated from the viewpoint of whether or not the astringent taste derived from chlorogenic acids was felt when drinking the tea beverage. The astringent taste derived from chlorogenic acids of the tea beverage of Comparative Example 3 was given a score of “5” and the astringent taste derived from chlorogenic acids of the tea beverage of Reference Example 1 was given a score of “1”. The specific evaluation criteria are as follows.

Rating 5: I feel a strong astringent taste derived from chlorogenic acid (equivalent to Comparative Example 3)

4: I feel a slightly strong astringent taste derived from chlorogenic acid.

3: I feel astringent taste from chlorogenic acid, but I don't care.

2: I feel a slight astringency from chlorogenic acid.

1: Almost no astringency from chlorogenic acid (equivalent to reference example 1)

Evaluation criteria for the nasal aroma of each tea beverage

The nasal aroma of each tea beverage was evaluated from the viewpoint of whether or not the unique, fragrant aroma of each tea beverage was felt when drinking it, with the nasal aroma rating of the tea beverage of Reference Example 1 being “5.” The specific evaluation criteria are as follows.

Rating 5: I feel strongly (equivalent to Reference Example 1)

4: I feel a little strong

3: I feel a little strong

2: I feel a little bit

1: I barely feel it

Evaluation criteria for bitter aftertaste

The bitter aftertaste was evaluated from the perspective of whether a bitter aftertaste was felt when drinking, with the bitter aftertaste score of Comparative Example 2 being “5”. The specific evaluation criteria are as follows.

Rating 5: Feels Strong (equivalent to Comparison Example 2)

4: I feel a little strong

3: I feel a little strong

2: I feel a little bit

1: I barely feel it

〔Rooibos Tea〕

Example 10, Comparative Example 4 and Reference Example 2

Each ingredient shown in Table 2 was mixed, and the pH was adjusted to 5.5 to 6.0 by adding baking soda appropriately, and then stirred to produce rooibos tea. Analysis and sensory evaluation were performed on each rooibos tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score for the aroma spreading through the nose of the beverage of Reference Example 2 was evaluated as “5.”

The results are shown together in Table 2.

〔Chamomile Tea〕

Example 11, Comparative Example 5 and Reference Example 3

Each ingredient shown in Table 3 was mixed, and after adjusting the pH to 5.5 to 6.0 by adding baking soda appropriately, the mixture was stirred to produce chamomile tea. Analysis and sensory evaluation were performed on each chamomile tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score for the fragrance spreading through the nose of the beverage of Reference Example 3 was evaluated as “5.”

The results are shown together in Table 3.

〔Lemon Grassi〕

Example 12, Comparative Example 6 and Reference Example 4

Each ingredient shown in Table 4 was mixed, and after adjusting the pH to 5.5 to 6.0 by adding baking soda appropriately, the mixture was stirred to produce lemon grass tea. Analysis and sensory evaluation were performed on each lemon grass tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the fragrance spreading through the nose of the beverage of Reference Example 4 was evaluated as “5.”

The results are shown together in Table 4.

〔Rosehip Tea〕

Example 13, Comparative Example 7 and Reference Example 5

Each ingredient shown in Table 5 was mixed, and the pH was adjusted to 5.5 to 6.0 by adding baking soda appropriately, and then stirred to produce rosehip tea. Analysis and sensory evaluation were performed on each rosehip tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the fragrance spreading through the nose of the beverage of Reference Example 5 was evaluated as “5.”

The results are shown together in Table 5.

〔Black tea drink〕

Examples 14 to 21, Comparative Example 8 and Reference Example 6

Each ingredient shown in Table 6 or Table 7 was mixed, and adjusted to pH 5.5 to 6.0 by adding baking soda appropriately, and stirred to prepare a black tea beverage. Analysis and sensory evaluation were performed on each black tea beverage. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the fragrance spreading through the nose of the beverage of Reference Example 6 was evaluated as “5.”

The results are shown together in Table 6 or Table 7.

〔Powdered food for rooibos tea〕

Examples 22 to 24, Comparative Examples 9 to 10 and Reference Example 7

Each component was uniformly mixed according to the mixing composition described in Table 8 to obtain a powdered food for rooibos tea.

2.5 g of the obtained powdered food for rooibos tea was dissolved in 160 g of 90°C ion-exchanged water to produce rooibos tea. Analysis and sensory evaluation were performed on each rooibos tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the aroma spreading through the nose of the beverage of Reference Example 7 was evaluated as “5.”

The results are shown together in Table 8.

〔Leaf for black tea beverage〕

Examples 25 to 28, Comparative Examples 11 to 12 and Reference Example 8

Each component was uniformly mixed according to the mixing composition described in Table 9 to obtain a leaf for a black tea beverage.

2.3 g of the obtained black tea beverage leaf was added to 150 g of 90°C ion-exchanged water, extracted for 90 seconds, and after extraction, the leaf residue was taken out to prepare a black tea beverage. Analysis and sensory evaluation were performed on each black tea beverage. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the fragrance spreading through the nose of the beverage of Reference Example 8 was evaluated as “5”.

The results are shown together in Table 9.

〔Rooibos Tea Leaf〕

Examples 29 to 32, Comparative Examples 13 to 14 and Reference Example 9

Rooibos tea leaves were obtained by uniformly mixing each component according to the mixing composition described in Table 10.

2.3 g of the obtained rooibos tea leaves were added to 150 g of 90°C ion-exchanged water, extracted for 90 seconds, and the leaf residue was removed after extraction to produce rooibos tea. Analysis and sensory evaluation were performed on each rooibos tea. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the aroma spreading through the nose of the beverage of Reference Example 9 was evaluated as “5.”

The results are shown together in Table 10.

〔Barley Sprout Juice Powder Food for Drinks〕

Examples 33 to 36, Comparative Examples 15 to 16 and Reference Example 10

By uniformly mixing each ingredient according to the mixing composition described in Table 11, a powdered food for barley sprout juice beverage was obtained.

2.15 g of the obtained barley sprout juice beverage powder food was dissolved in 100 g of ion-exchanged water at 25°C to prepare a barley sprout juice beverage. Analysis and sensory evaluation were performed on each barley sprout juice beverage. The sensory evaluation was conducted in the same manner as in Example 1, except that the score of the aroma spreading through the nose of the beverage of Reference Example 10 was evaluated as “5.”

The results are shown together in Table 11.

〔Green tea drink〕

Examples 37 to 39

Each ingredient shown in Table 12 was mixed, and the pH was adjusted to 5.5 to 6.0 by adding sodium bicarbonate appropriately, and stirred to prepare a green tea beverage. Analysis and sensory evaluation were performed on each green tea beverage. The sensory evaluation was evaluated in the same manner as in Example 1.

The results are shown together in Table 12.

Examples 40 to 41

20 g of green tea extract, coffee bean extract, chlorogenic acid (Chlorogenic Acid Hydrate, Tokyo Kasei Kogyo Co., Ltd.), and cyclo (Leu-Pro) (Fujifilm Kagō Pure Chemical Industries, Ltd.) were mixed, and sodium bicarbonate was appropriately added to adjust the pH to 5.5 to 6.0, followed by stirring to produce 100 g of a green tea beverage having the composition shown in Table 13. A sensory evaluation was conducted on each green tea. The sensory evaluation was conducted in the same manner as in Example 1.

The results of the analysis and sensory evaluation are presented together in Table 13.

From Tables 1 to 13, it can be seen that by containing a predetermined dipeptide in a specific mass ratio with respect to chlorogenic acids, a tea beverage is obtained which contains chlorogenic acids but suppresses the astringent taste derived from chlorogenic acids and further provides a fragrant aroma that spreads through the nose of the tea beverage.

Claims (6)

The following ingredients (A), (B) and (C);
(A) Chlorogenic acid 0.010 to 0.60 mass%
(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)
(C) Routine
A tea beverage containing (A) and (B), wherein the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less. In paragraph 1,
A tea beverage having a content of component (B) of 0.0025 × 10 ^-4 to 15 × 10 ^-4 mass%. In claim 1 or 2,
A tea beverage with a pH of 5.0 to 7.5 at 20°C. A tea beverage composition which, when diluted, dissolved or extracted using a liquid, becomes a tea beverage as described in any one of claims 1 to 3. The following ingredients (A), (B) and (C);
(A) Chlorogenic acids
(B) At least one selected from Leu-Pro, and cyclo (Leu-Pro)
(C) Routine
A composition for a tea beverage containing a component (A) and a component (B), wherein the mass ratio [(B)/(A)] of component (A) and component (B) is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less, and the concentration of component (A) at the time of drinking is 0.010 to 0.60 mass%. A method for improving the flavor of a tea beverage, comprising coexisting 0.010 to 0.60 mass% of (A) chlorogenic acids, (B) at least one selected from Leu-Pro and cyclo (Leu-Pro), and (C) rutin in a ratio such that the mass ratio of component (A) to component (B) [(B)/(A)] is 0.020 × 10 ^-4 or more and 125 × 10 ^-4 or less.