CN113747797A

CN113747797A - Tea beverage or solid food

Info

Publication number: CN113747797A
Application number: CN202080030767.2A
Authority: CN
Inventors: 石井骏介; 大木余里子; 小林由典
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2019-04-24
Filing date: 2020-04-08
Publication date: 2021-12-03
Anticipated expiration: 2040-04-08
Also published as: WO2020217995A1; TW202106169A; JP2020178679A; JP6876179B2; CN113747797B

Abstract

The invention provides a tea beverage or solid food, which contains the following components (A) and (B): (A) tannin, and (B) at least 1 selected from coumarin and its derivatives, and the mass ratio of component (A) to component (B) [ (B)/(A)]Is 0.75X 10^‑4Above 20 × 10^‑4The following.

Description

Tea beverage or solid food

Technical Field

The invention relates to a tea drink or a solid food.

Background

Tannin is known as 1 kind of polyphenol contained in tea leaves and the like, and has various physiological activities represented by antioxidant action. In order to exhibit such physiological effects, it is necessary to continuously ingest tannin, and as a means for easily ingesting tannin in a lifestyle-related manner, there is a tea drink.

However, tannin has strong astringent taste, and thus tends to be an obstacle to continuous intake of tea beverages. Therefore, studies have been made on suppression of the astringency of polyphenols, and for example, cyclodextrin or thaumatin has been reported to have a masking effect on the astringency caused by polyphenols such as tannin (patent document 1).

(patent document 1) Japanese patent laid-open No. 2015-221019

Disclosure of Invention

The invention provides a tea beverage or solid food, which comprises the following components (A) and (B):

(A) tannin, and

(B) at least 1 selected from the group consisting of coumarin and derivatives thereof,

the mass ratio of the component (A) to the component (B) [ (B)/(A)]Is 0.75X 10^-4～20×10^-4。

Detailed Description

The present invention relates to a tea beverage or a solid food with suppressed astringency derived from tannin.

The present inventors have conducted extensive studies and, as a result, have found that: by containing a predetermined aroma component at a predetermined mass ratio to tannin, a tea beverage or a solid food with suppressed astringency derived from tannin can be obtained.

The present invention can provide a tea beverage or a solid food in which astringency derived from tannin is suppressed.

[ tea beverage ]

In the present specification, the term "tea beverage" refers to a product which contains a plant extract as a tea material and is supplied to a drinker in the form of a liquid.

The raw material of the plant extract is not particularly limited, and examples thereof include: tea leaf of Camellia (Camellia), grain, stem and leaf except Camellia, and root. The method for extracting the plant extract and the conditions for extraction are not particularly limited, and a known method can be used depending on the type of plant.

Examples of the tea leaves of the genus camellia include: tea leaves (Camellia sinensis) selected from chinese species (c.sinensis. var. sinensis) (including north species), assamica species (c.sinensis. var. assamica) and hybrids thereof. The tea can be classified into non-fermented tea, semi-fermented tea and fermented tea according to the processing method, and 1 or more than 2 kinds of tea can be used. The tea species and the collection time of the tea leaves are not particularly limited, and the tea leaves may be subjected to heat treatment. Examples of non-fermented tea include: tea leaves such as tea leaves, deep-steamed tea leaves, baked tea leaves, senna, yulu, guan tea leaves, ground tea leaves, kettle-fried tea leaves, stem tea leaves, stick tea leaves, bud tea leaves and the like. Further, examples of semi-fermented teas include: oolong tea such as TIEGUANYIN, Caesalpinia crista L, HUANGJINGUI, WUYIYAN tea, etc. Further, fermented teas include: black tea such as Dajiling tea, assam tea, and Srilanka tea.

Examples of the grains include: barley, wheat, adlay, rye, oat, rye, etc.; brown rice and other rice; beans such as soybean, black soybean, broad bean, kidney bean, small bean, cassia seed, cowpea, peanut, pea, mung bean and the like; semen Fagopyri Esculenti, semen Maydis (Rhopalosiphum), semen Sesami Indici, semen Sesami Niger, semen Setariae, tare, semen Panici Miliacei, and semen Chenopodii. As the grain, 1 or 2 or more kinds can be used.

Examples of the stem leaves and roots other than those of genus camellia include: folium Ginkgo, folium kaki, folium Eriobotryae, folium Mori, Burdock, herba Cichorii leaf, herba Taraxaci leaf or root, Lycii folium, folium Eucommiae, folium Perillae, herba Potentillae Discoloris, Louisorba tea, Carcinia Maultflora champ, folium Artemisiae Argyi, herba Houttuyniae, herba Gynostemmatis, flos Lonicerae, radix Oenotherae Erythrosepalae, herba Lysimachiae Christinae, semen Cassiae Nomamis, Gymnema sylvestre leaf, Engelhardtia chrysolepis (Juglandaceae), folium hydrangeae strigosae (Rosaceae), and Aloe arborescens. Further, medicinal herbs such as golden chrysanthemum, hibiscus, peppermint, lemon grass, lemon peel, lemon balm, rose hip, rosemary, etc. may be used. As for the stem leaves and roots other than those of genus Camellia, 1 or 2 or more species can be used.

Among them, from the viewpoint of easily enjoying the effect of the present invention, at least 1 kind selected from the group consisting of tea leaves of genus camellia, cereals and leja tea is preferably used as a raw material, and more preferably at least 1 kind selected from the group consisting of tea leaves of genus camellia and leja tea is used as a raw material.

Examples of the type of the tea beverage of the present invention include a green tea beverage, an oolong tea beverage, a black tea beverage, a lewy tea beverage, a barley tea beverage, and a corn tea beverage, and further, a green tea beverage, an oolong tea beverage, and a lewy tea beverage are preferable.

The tea beverage of the present invention contains tannin as component (a). Here, in the present specification, "tannin" is a component measured by the method described in examples described later, and is a concept including non-polymer catechins, gallic acid, esters thereof, and condensates thereof, and chlorogenic acids and condensates thereof. In the present specification, the term "non-polymer catechins" is a general term for non-gallate-type substances such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate-type substances such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate, and in the present invention, at least 1 of the above-mentioned 8 substances may be contained. The term "chlorogenic acids" is a general term for a combination of monocaffeoylquinic acid of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid and monocaffeoylquinic acid of 3-feruloylquinic acid, 4-feruloylquinic acid and 5-feruloylquinic acid, and in the present invention, at least 1 of the 6 kinds of chlorogenic acids may be contained.

The content of the component (a) in the tea beverage of the present invention is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and further preferably 0.025% by mass or more, from the viewpoint of physiological activity; from the viewpoint of flavor balance, the content is preferably 0.20% by mass or less, more preferably 0.15% by mass or less, and still more preferably 0.12% by mass or less. The content of the component (A) is preferably 0.01 to 0.20% by mass, more preferably 0.02 to 0.15% by mass, and still more preferably 0.025 to 0.12% by mass in the tea beverage. The analysis of the component (a) was performed by the method described in the examples described below. In addition, appropriate treatment may be performed as necessary during measurement: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, and impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The tea beverage of the present invention preferably contains non-polymer catechins (hereinafter, also referred to as "component (a 1)") as the component (a).

From the viewpoint of suppressing astringency, the mass ratio [ (a1)/(a) ] of the component (a) to the component (a1) in the tea beverage of the present invention is preferably 0.05 or more, more preferably 0.06 or more, and still more preferably 0.07 or more. The upper limit of the mass ratio [ (a1)/(a) ] is not particularly limited and may be 1.

The content of the component (a1) in the tea beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.0015% by mass or more, further preferably 0.002% by mass or more, and further preferably 0.2% by mass or less, more preferably 0.15% by mass or less, further preferably 0.12% by mass or less. The content of the component (A1) is preferably 0.001 to 0.2% by mass, more preferably 0.0015 to 0.15% by mass, and still more preferably 0.002 to 0.12% by mass in the tea beverage. The content of the component (a1) is defined based on the total amount of the above 8 kinds of non-polymer catechins. The content of the component (a1) can be measured by an analysis method suitable for the state of the measurement sample among generally known measurement methods, and for example, can be analyzed by liquid chromatography. Specifically, the methods described in examples described later can be exemplified. In addition, appropriate treatment may be performed as necessary during measurement: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, and impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The tea beverage of the present invention contains at least 1 kind selected from the group consisting of coumarins and derivatives thereof as the component (B). Here, in the present specification, the "coumarin" refers to a benzene- α -pyrone, and the "coumarin derivative" refers to a 7-methoxycoumarin, a 4-hydroxycoumarin, and a 3, 4-dihydrocoumarin. The present inventors have found that: coumarin and derivatives thereof are known as fragrance components having a sweet flavor, and vanillin or undecanolactone having a sweet flavor as such does not exhibit a masking effect on an astringent taste derived from tannin, while coumarin and derivatives thereof exhibit a specific masking effect on an astringent taste derived from tannin. Among these, the component (B) preferably contains at least coumarin, and more preferably contains coumarin and a derivative thereof, from the viewpoint of facilitating the enjoyment of the effects of the present invention. The component (B) is not particularly limited as long as it is a substance that is generally used in the field of foods and beverages, and may be, for example, a natural source, a chemically synthesized product, a commercially available product, or a material derived therefrom.

The content of the component (B) in the tea beverage of the present invention is preferably 40 mass ppb or more, more preferably 45 mass ppb or more, further preferably 55 mass ppb or more, and particularly preferably 60 mass ppb or more from the viewpoint of suppressing astringency, and is preferably 500 mass ppb or less, more preferably 400 mass ppb or less, further preferably 250 mass ppb or less, and particularly preferably 150 mass ppb or less from the viewpoint of suppressing an off-flavor derived from the component (B). The content of the component (B) is preferably 40 to 500 mass ppb, more preferably 45 to 400 mass ppb, still more preferably 55 to 250 mass ppb, and particularly preferably 60 to 150 mass ppb in the tea beverage. The content of the component (B) can be measured by an analysis method suitable for the state of the measurement sample among generally known measurement methods, and can be measured by, for example, a GC/MS method. Specifically, the methods described in examples described later can be exemplified. In addition, in the measurement, appropriate treatment may be performed as necessary: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, and impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The tea beverage of the present invention has a mass ratio of component (A) to component (B) [ (B)/(A)]Is 0.75X 10^-4Above 20 × 10^-4From the viewpoint of suppressing astringency, the ratio is preferably 0.9 × 10^-4Above, more preferably 1.2 × 10^-4Above, more preferably 1.4 × 10^-4In the above-mentioned manner,more preferably 1.5X 10^-4Above, 2 × 10 is particularly preferable^-4The above; from the viewpoint of suppressing the odor derived from the component (B), it is preferably 12 × 10^-4Hereinafter, more preferably 8 × 10^-4Hereinafter, more preferably 4 × 10^-4The following. The mass ratio [ (B)/(A)]Preferably in the range of 0.9X 10^-412X 10 above^-4Hereinafter, more preferably 1.2 × 10^-48X 10 above^-4Hereinafter, more preferably 1.4 × 10^-48X 10 above^-4Hereinafter, more preferably 1.5 × 10^-44X 10 above^-4Hereinafter, 2 × 10 is particularly preferable^-44X 10 above^-4The following. In addition, the mass ratio [ (B)/(A)]The content of the component (a) and the content of the component (B) are calculated to match each other.

The tea beverage of the present invention may contain 1 or 2 or more kinds of additives such as sweeteners, sour agents, amino acids, proteins, vitamins, minerals, esters, nectar extracts, pigments, emulsifiers, milk components, cocoa powder, preservatives, seasonings, quality stabilizers and the like as necessary. The content of the additive may be appropriately set within a range not to impair the object of the present invention.

The pH (20 ℃) of the tea beverage of the present invention is preferably 4 or more, more preferably 4.5 or more, further preferably 5 or more, and preferably 7 or less, more preferably 6.9 or less, further preferably 6.8 or less. The pH is preferably 4 to 7, more preferably 4.5 to 6.9, and still more preferably 5 to 6.8. The pH was measured by a pH meter while adjusting the temperature to 20 ℃.

The tea beverage of the present invention can be filled in a usual packaging container such as a molded container (i.e., PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container compounded with a metal foil or a plastic film, or a bottle to prepare a packaged tea beverage.

The tea beverage of the present invention may be a product that has been sterilized by heating. The sterilization method is not particularly limited as long as it meets the conditions specified by the applicable regulations (food sanitation act in japan). For example, it may be: filling the tea beverage into a container package, and sterilizing after plugging or sealing; alternatively, the tea beverage sterilized by a sterilizer with a thermometer or the like or the tea beverage sterilized by a filter or the like is automatically filled in a container package, and then the container package is closed or sealed. More specifically, there may be mentioned: retort sterilization, high-temperature short-time sterilization (HTST), ultra-high-temperature sterilization (UHT), and the like.

The heat sterilization may be performed by heating the center portion of the container to 85 ℃ for 30 minutes or by a method having an efficacy equal to or higher than that of the heating. For example, heat sterilization can be performed under the condition that the F0 value is 0.005 to 40, preferably 0.006 to 35, and more preferably 0.007 to 30. In the present specification, the "F0 value" is a value for evaluating the effect of heat sterilization when tea beverages are heat sterilized, and corresponds to the heating time (minutes) when normalized to the reference temperature (121.1 ℃). The F0 value was calculated by multiplying the lethality (1 at 121.1 ℃) with respect to the temperature in the container by the heating time (min). The mortality can be determined from a mortality table (Tanko Zhengsheng et al, food industry, p 1049, 1985, published by Kyoge, Star Shaw Co.). For the calculation of the F0 value, a commonly used area calculation method, a formula method, or the like can be used (for example, refer to "Canning manufacture" of Gou and so on, page 220, and published by Highetto Seisakusho). In the present invention, in order to set the F0 value to a predetermined value, for example, an appropriate heating temperature and heating time may be determined based on a lethality curve obtained in advance.

The tea beverage of the present invention can be produced by an appropriate method, for example, by blending the component (a) and the component (B) and, if necessary, other components, and adjusting the mass ratio of the component (a) to the component (B) [ (B)/(a) ].

As the component (A), a commercially available reagent may be used, but it may be contained in the form of an extract of a plant rich in the component (A).

The plant is not particularly limited as long as it contains the component (a) and is a substance generally used in the field of foods and drinks, and examples thereof include: the Camellia plant can be 1 or more than 2 kinds of tea, folium kaki, epicarpium Castaneae, semen Helianthi, fructus Mali Pumilae, coffee Bean, cortex Cinnamomi Japonici, pine Tree, caulis Sacchari sinensis, folium Nandinae Domesticae, burdock, cortex Solani Melongenae, mume fructus fruit, herba Taraxaci, grape seed, and grape pericarp. Among them, 1 or 2 or more selected from tea leaves, coffee beans and apples of the genus camellia are preferable from the viewpoint of tannin content and flavor. The coffee beans may be either raw coffee beans or roasted coffee beans, and the roasting conditions may be appropriately selected. The extraction method and the extraction conditions are not particularly limited, and a known method can be used.

[ food ]

In the present specification, the "solid food" refers to a product which contains a plant extract containing tannin as a raw material and is eaten by chewing, tasting or the like in a solid form. The form of the solid food is not particularly limited as long as it is solid at normal temperature (20 ℃), and examples thereof include: powder, granule, ingot, rod, plate, block, etc. Among them, powder, granule, and ingot are preferable, and powder and ingot are more preferable. The amount of the solid content in the solid food is preferably 90% by mass or more, more preferably 93% by mass or more, still more preferably 95% by mass or more, and particularly preferably 97% by mass or more. The upper limit of the amount of the solid content is not particularly limited, and may be 100 mass%. In the present specification, the term "amount of solid components" refers to the mass remaining after drying a sample in an electric thermostatic dryer at 105 ℃ for 3 hours to remove volatile substances.

The raw material of the plant extract is not particularly limited, and examples thereof include: tea leaf of genus Camellia, coffee bean, fruit of apple or grape, grain, stem and leaf or root of plants other than genus Camellia. Among them, from the viewpoint of easily enjoying the effect of the present invention, at least 1 kind selected from the group consisting of tea leaves of genus camellia, cereals and leja tea is preferably used as a raw material, and more preferably at least 1 kind selected from the group consisting of tea leaves of genus camellia and leja tea is used as a raw material. The tea leaves, coffee beans, products, stems and leaves or roots of the genus camellia other than camellia are as described above. The method for extracting the plant extract and the conditions for extraction are not particularly limited, and a known method can be used depending on the type of plant.

The type of the solid food of the present invention is preferably a food prepared from, for example, green tea extract, oolong tea extract, black tea extract, coffee bean extract, wine, lewis tea extract, barley tea extract, corn tea extract, and more preferably a solid food prepared from at least 1 or more selected from green tea extract, oolong tea extract, and lewis tea extract.

The content of the component (a) in the solid food of the present invention is preferably 0.2% by mass or more, more preferably 1.0% by mass or more, and even more preferably 2.0% by mass or more from the viewpoint of physiological activity, and is preferably 20.0% by mass or less, more preferably 10.0% by mass or less, and even more preferably 5.0% by mass or less from the viewpoint of flavor balance. The content of the component (A) is preferably 0.2 to 20.0% by mass, more preferably 1.0 to 10.0% by mass, and still more preferably 2.0 to 5.0% by mass in the solid food. The analysis of the component (a) was performed by the method described in the examples described below. In addition, in the measurement, appropriate treatment may be performed as necessary: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, or impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The solid food of the present invention preferably contains (a1) non-polymer catechins as the component (a).

From the viewpoint of suppressing astringency, the mass ratio [ (a1)/(a) ] of the component (a) to the component (a1) in the solid food of the present invention is preferably 0.05 or more, more preferably 0.06 or more, and still more preferably 0.07 or more. The upper limit of the mass ratio [ (a1)/(a) ] is not particularly limited and may be 1.0.

The content of the component (a1) in the solid food of the present invention is preferably 0.01% by mass or more, more preferably 0.015% by mass or more, and still more preferably 0.02% by mass or more; further, it is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and further preferably 1.2% by mass or less. The content of the component (A1) is preferably 0.01 to 2.0% by mass, more preferably 0.015 to 1.5% by mass, and still more preferably 0.02 to 1.2% by mass in the solid food. The content of the component (a1) is defined based on the total amount of the above 8 kinds of non-polymer catechins. The content of the component (a1) can be measured by an analysis method suitable for the state of the measurement sample among generally known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in the examples described below can be exemplified. In addition, in the measurement, appropriate treatment may be performed as necessary: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, and impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The solid food of the present invention contains at least 1 selected from the group consisting of coumarins and derivatives thereof as the component (B).

The component (B) preferably contains at least coumarin, and more preferably contains coumarin and a derivative thereof, from the viewpoint of facilitating the effect of the present invention. The component (B) is not particularly limited as long as it is a substance that is generally used in the field of foods and beverages, and may be a natural source, a chemically synthesized product, a commercially available product, or a material derived therefrom, for example.

The content of the component (B) in the solid food of the present invention is preferably 0.5 mass ppm or more, more preferably 2.0 mass ppm or more, and further preferably 3.0 mass ppm or more from the viewpoint of suppressing astringency, and is preferably 50 mass ppm or less, more preferably 30 mass ppm or less, further preferably 12 mass ppm or less, and particularly preferably 8.0 mass ppm or less from the viewpoint of suppressing an odor derived from the component (B). The content of the component (B) is preferably 0.5 to 50 mass ppm, more preferably 2.0 to 30 mass ppm, still more preferably 3.0 to 12 mass ppm, and particularly preferably 3.0 to 8.0 mass ppm in the solid food. The content of the component (B) can be measured by an analysis method suitable for the state of the measurement sample among generally known measurement methods, and can be measured by, for example, a GC/MS method. Specifically, the methods described in examples described later can be exemplified. In addition, in the measurement, appropriate treatment may be performed as necessary: for example, the sample is freeze-dried to be suitable for the detection range of the apparatus, and impurities in the sample are removed to be suitable for the separation performance of the apparatus.

The solid food of the present invention has a mass ratio of component (A) to component (B) [ (B)/(A)]Is 0.75X 10^-4Above 20 × 10^-4Hereinafter, from the viewpoint of suppressing astringency, 0.9 × 10 is preferable^-4Above, more preferably 1.2 × 10^-4Above, more preferably 1.4 × 10^-4Above, more preferably 1.5 × 10^-4From the viewpoint of suppressing the odor derived from the component (B), the above ratio is preferably 12 × 10^-4Hereinafter, more preferably 8 × 10^-4Hereinafter, more preferably 4 × 10^-4The following. The mass ratio [ (B)/(A)]Preferably in the range of 0.9X 10^-412X 10 above^-4Hereinafter, more preferably 1.2 × 10^-48X 10 above^-4Hereinafter, more preferably 1.4 × 10^-48X 10 above^-4Hereinafter, more preferably 1.5 × 10^-44X 10 above^-4The following. In addition, the mass ratio [ (B)/(A)]The content of the component (a) and the content of the component (B) are calculated to match each other.

The solid food of the present invention may contain a carrier as required. Examples of the carrier include: excipients (e.g., starch decomposition products such as starch and dextrin, monosaccharides such as glucose, galactose and fructose, disaccharides such as sucrose, lactose and palatinose, sugar alcohols such as maltitol, xylitol, sorbitol and reduced palatinose); binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, gelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrants (e.g., carboxymethylcellulose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropylcellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silica, etc.); flavoring agents (e.g., stevia, etc.); oligosaccharide, agar, crystalline cellulose, light silicic anhydride, calcium hydrogen phosphate, bulking agent, surfactant, dispersant, buffer, diluent, etc.

Among them, as the carrier, an excipient can be suitably used, and among the excipients, 1 or more selected from dextrin and sugar alcohol is preferable. Here, in the present specification, "dextrin" is a kind of starch decomposition product, which is a low molecular weight compound obtained by subjecting starch to acid treatment or heat treatment to partially hydrolyze the starch. When the excipient is dextrin, the glycosidic bond of dextrin may be in the form of a chain or a ring, or a mixture thereof, and the method of binding the sugar is not particularly limited. The dextrin preferably has a Dextrose Equivalent (DE) of 1 to 40, more preferably 2 to 30, still more preferably 3 to 20, and particularly preferably 3 to 16. Examples of the method for analyzing dextrin and Dextrose Equivalent (DE) include SOMOGYI method.

The content of the carrier may be appropriately set depending on the kind of the carrier within a range not impairing the object of the present invention.

The solid food of the present invention may contain 1 or 2 or more additives such as sweeteners, sour agents, amino acids, proteins, vitamins, minerals, esters, nectar extracts, colorants, emulsifiers, milk components, cocoa powder, preservatives, seasonings, and quality stabilizers, as necessary. The content of the additive may be appropriately set within a range not to impair the object of the present invention.

Specific examples of the solid food of the present invention include, but are not limited to, jelly, soft candy, snack, biscuit, chocolate, baked rice flour sheet, and other confectionery. The solid food may be health food (nutritious functional food, health food, nutrition supplementary food, health supplementary food, supplement, etc.). In this case, the dosage form thereof is preferably granule, troche, capsule, powder, pill, chewable agent, buccal agent, or the like.

The solid food of the present invention can be produced by an appropriate method, for example, by blending the component (a) and the component (B) and, if necessary, other components and adjusting the mass ratio [ (B)/(a) ] of the component (a) to the component (B). The order of blending the component (a) and the component (B) is not particularly limited, and they may be added in any order or may be added simultaneously. As the mixing method, an appropriate method such as stirring and shaking may be employed, and a mixing apparatus may be used. The mixing mode of the mixing device may be a container rotating type or a container fixed type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cubic type, or the like can be adopted. Examples of the container fixing type include a belt type, a screw type, a conical screw type, a paddle type, a fluidized bed type, and a philips mixer. Further, the granulated substance can be produced by a known granulation method. Examples of the granulation method include: spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation and the like. The granulation conditions may be appropriately selected according to the granulation method. When the tablet is a wet tablet, a wet tablet or a dry tablet may be used, and a known compression molding machine may be used.

[ examples ]

1. Analysis of tannins

The amount of tannin in the sample was determined by the iron tartrate method using ethyl gallate as a standard solution in terms of the amount of gallic acid (reference: technical series No.10, effective utilization of functional materials for "Green tea polyphenols" food and beverage).

5mL of the sample dissolved in pure water was developed with 5mL of a ferric tartrate standard solution, the volume was adjusted to 25mL with a phosphate buffer, the absorbance at 540nm was measured, and the amount of tannin was determined from a calibration curve of ethyl gallate.

Preparation of standard ferric tartrate solution: 100mL of ferrous sulfate heptahydrate (100 mg) and potassium sodium tartrate (500 mg) were prepared by distilled water.

Preparation of phosphate buffer: 1/15mol/L disodium hydrogen phosphate solution and 1/15mol/L sodium dihydrogen phosphate solution were mixed, and the pH was adjusted to 7.5.

2. Analysis of non-Polymer catechins

A sample diluted by dissolution in pure water was measured by a gradient method at a column temperature of 35 ℃ using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu corporation) equipped with a packed column for introducing octadecyl groups into the liquid chromatograph (L-column ODS, 4.6 mm. phi. times.250 mm, particle size 5 μm, manufactured by Kagaku Kogyo chemical evaluation research institute). The method is carried out under the following conditions: the mobile phase A solution was a distilled water solution containing 0.1mol/L acetic acid, the B solution was an acetonitrile solution containing 0.1mol/L acetic acid, the flow rate was 1 mL/min, and the sample injection amount was 10. mu. L, UV. the detector wavelength was 280 nm. In addition, the gradient conditions are as follows.

Concentration gradient conditions (% by volume)

3. Analysis of coumarin and derivatives thereof

A10 mL sample was taken in a headspace vial for GC (20mL), and 4g of sodium chloride was added. Thereafter, a stirrer was placed in the vial, the vial was stoppered, and the mixture was stirred with a stirrer for 30 minutes to adsorb the components contained in SPME fibers (manufactured by Sigma-Aldrich Co., 50/30 μm, DVB/CAR/PDMS). After adsorption, SPME fibers were thermally desorbed at the injection port and subjected to GC/MS measurements. The analysis equipment used Agilent 7890A/5975Cinert (manufactured by Agilent technologies).

The analysis conditions are as follows.

Column: VF-WAX (60m (length), 0.25mm (inner diameter), 1.0 μm (thickness))

Column temperature: 40 ℃ (3 minutes) → 20 ℃/minute → 250 DEG C

Column pressure: constant flow rate mode (31kPa)

Column flow rate: l mL/min (He)

Injection port temperature: 250 deg.C

Injection mode: without diversion

The detector: MS (Mass Spectrometry)

Ion source temperature: 230 deg.C

Ionization method: EI (70eV)

Scan range: m/z 10 to 500

Quantification of ions: coumarin m/z 146, 7-methoxy coumarin m/z 176, 4-hydroxy coumarin m/z 162, 3, 4-dihydrocoumarin m/z 148

The measurement was performed in the following order.

The standard reagents for each component were dissolved in ethanol and diluted in stages to prepare a standard sample. A standard substance at a predetermined concentration was added to the sample, adsorbed to SPME fiber in the same manner as the single component of the sample, and subjected to GC/MS measurement. Then, a calibration curve was prepared from the peak areas of the quantitative ions of the respective components and the preparation concentrations, and the contents of coumarin and a derivative thereof in the sample were determined.

Determination of pH value

The temperature of the tea beverage was adjusted to 20 ℃ and measured by using a pH meter (HORIBA Small-sized pH meter, HORIBA, Ltd.).

Production example 1

Preparation of tea extract II

30g of decocted tea (produced in Kawasaki county, or Kawasabi county) was put into 4000g of hot water of 90 ℃ for 3 minutes, and after removing tea leaves, the tea leaves were cooled to a liquid temperature of 20 ℃ to obtain a green tea extract. The green tea extract was designated as "tea extract II". The obtained tea extract II contained 0.014% by mass of tannin, 0.010% by mass of non-polymer catechins, and 5ppb by mass of coumarin.

Production example 2

Preparation of tea extract III

Adding 3g oolong tea leaves (Unilever) into 150g hot water of 90 deg.C, extracting for 8 min, removing tea residue, and cooling to 20 deg.C to obtain oolong tea extract. The oolong tea extract was designated as "tea extract III". The obtained tea extract III contained tannin in an amount of 0.020% by mass, non-polymer catechins in an amount of 0.007% by mass, and coumarin in an amount of 10ppb by mass.

Production example 3

Preparation of tea extract IV

A2 g Rooibos tea bag (national Tailou Co., Ltd.) was put into 200g of hot water at 90 ℃ for 30 seconds to extract, and after removing the tea bag, the bag was cooled to 20 ℃ to obtain a Rooibos tea extract. The Rooibos tea extract was designated as "tea extract IV". The obtained tea extract IV had a tannin content of 0.016 mass% and a coumarin content of 5.6 mass ppb. In addition, no non-polymer catechins were detected.

Production example 4

Preparation of tea extract V

2g of barley tea leaves (Kawakawa crude drug Co., Ltd.) was put into 140g of hot water of 90 ℃ for 3 minutes, and the tea leaves were removed and cooled to 20 ℃ to obtain a barley tea extract. The barley tea extract was designated as "tea extract V". The obtained tea extract V had a coumarin content of 5.4 mass ppb. In addition, tannins and non-polymeric catechins were not detected.

Production example 5

Preparation of tea extract VI

Corn tea leaves (4 g) were put into hot water (150 g) at 90 ℃ for 5 minutes to extract, and after removing tea leaves, the tea leaves were cooled to 20 ℃ to obtain a corn tea extract. The corn tea extract was designated as "tea extract VI". The obtained tea extract VI had a coumarin content of 11.3 mass ppb. In addition, tannins and non-polymeric catechins were not detected.

Comparative example 1

Tea extract I (Teavigo, manufactured by taiyang chemical corporation, tannin 94 mass%, non-polymer catechins 94 mass%, the same applies hereinafter) and ion-exchanged water were blended at the ratios shown in table 2 to obtain green tea beverages. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 2.

Examples 1 to 9

Green tea beverages were prepared in the same manner as in comparative example 1, except that coumarin was added at the ratio shown in table 2. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in Table 2.

Evaluation of Functionality 1

The "astringency" of each tea beverage was subjected to a sensory test by 4 professional functional examiners, and the sensory test was performed in the following order. First, epigallocatechin gallate (EGCG) was mixed in ion-exchanged water at the ratio shown in table 1 to prepare "astringency standard beverages" in which the intensity of "astringency" was adjusted to 11 levels, and 4 professional functional examiners collectively observed the "astringency standard beverages" at each concentration to prepare scores shown in table 1. Next, each professional functional examiner took in order from "astringent standard drink" with low concentration of EGCG and remembered the intensity of "astringent". Next, each professional sensory examiner ingested each of the packaged tea beverages, evaluated the degree of "astringency", and determined the closest one of "astringency" from "astringency standard beverages". Next, a final score was determined in minimum units of "0.5" based on the scores determined by each professional functional examiner and according to the protocol. In addition, a larger numerical value of the score indicates a stronger "astringency" to be perceived. The astringency-improving effect is whether or not the blending of coumarins gives a poor score.

[ Table 1]

< astringency Standard beverage >

Scoring	Composition of
		10.0	EGCG 0.10% by mass
9.0	EGCG 0.090% by mass
		8.0	EGCG 0.080% by mass
7.0	0.070% by mass of EGCG
		6.0	EGCG 0.060% by mass
5.0	EGCG 0.050% by mass
		4.0	0.040% by mass of EGCG
3.0	0.030% by mass of EGCG
		2.0	EGCG 0.020% by mass
1.0	EGCG 0.010% by mass
		0.0	EGCG 0.0% by mass

Comparative example 2

A green tea beverage was prepared in the same manner as in comparative example 1, except that the blending amount of the tea extract I was changed to the ratio shown in table 3. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 3.

Examples 10 and 11

Green tea beverages were prepared in the same manner as in comparative example 2, except that coumarin was added at the ratio shown in table 3. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in Table 3.

[ Table 3]

*1: teavigo (taiyang chemical corporation): tannin 94% non-polymer catechins 94%

*10: multiplication of the values in the table by 10^-4Value of (A)

*12: coumarin standards (FUJIFILM Wako Pure Chemical Corporation): purity over 99 percent

Comparative example 3

A green tea beverage was prepared in the same manner as in comparative example 1, except that the blending amount of the tea extract I was changed to the ratio shown in table 4. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 4.

Example 12 and comparative example 4

Green tea beverages were prepared in the same manner as in comparative example 3, except that coumarin was added at the ratio shown in table 4. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in Table 4.

[ Table 4]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 5

A green tea beverage was prepared in the same manner as in comparative example 1, except that the blending amount of the tea extract I was changed to the ratio shown in table 5. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 5.

Example 13

Green tea beverages were prepared in the same manner as in comparative example 5, except that coumarin was added at the ratio shown in table 5. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in Table 5.

[ Table 5]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 6

A green tea beverage was prepared by the same operation as in example 1, except that vanillin was blended instead of coumarin. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in table 6 together with the results of example 2.

Comparative example 7

A green tea beverage was prepared by the same procedure as in example 1, except that undecanoate was blended instead of coumarin. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in table 6 together with the results of example 2.

Examples 14 to 16

Green tea beverages were prepared by the same procedure as in example 1, except that coumarin derivatives shown in table 6 were blended instead of coumarin. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in table 6 together with the results of example 2.

Example 17

Green tea beverages were prepared in the same manner as in example 1, except that the coumarin derivatives shown in table 6 were blended together with the coumarin at the ratios shown in table 6. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in table 6 together with the results of example 2.

[ Table 6]

*10: multiplication of the values in the table by 10^-4Value of (A)

*13: dihydrocoumarin (Sigma-Aldrich Co.): purity over 99 percent

*14: umbelliferone (tokyo chemical industry co., ltd.): purity of over 98 percent

*15: methoxycoumarin (tokyo chemical industry co., ltd.): purity of over 98 percent

Reference example 1

The tea extract II obtained in production example 1 and ion-exchanged water were mixed at the ratio shown in table 7, and then the pH was adjusted to 6.0 with sodium bicarbonate, and the total amount was adjusted to 100 mass% with ion-exchanged water to obtain a green tea beverage. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Comparative example 8

Further, a green tea beverage was obtained by the same operation as in reference example 1 except that tea extract I was blended at the ratio shown in table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Comparative example 9

Further, a green tea beverage was obtained IN the same manner as IN reference example 1, except that apple extracts (apple polyphenol, APPL' IN, UNITEC FOODS, tannin 22 mass%, non-polymer catechins 0.4 mass%, the same below) were blended at the ratios shown IN table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Comparative example 10

A green tea beverage was obtained in the same manner as in reference example 1, except that a coffee extract (chlorogenic acid-containing preparation, kadsura flavor co., ltd. tannin 20 mass%, non-polymer catechins 0 mass%, the same below) was further blended at the ratio shown in table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Examples 18 to 20

Green tea beverages were obtained in the same manner as in comparative example 8, except that coumarin was added at the ratio shown in table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Examples 21 to 23

Green tea beverages were obtained in the same manner as in comparative example 9, except that coumarin was added at the ratio shown in table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Example 24

Green tea beverages were obtained in the same manner as in comparative example 10, except that coumarin was added at the ratio shown in table 7. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 7.

Examples 25 to 27

A green tea beverage was prepared by the same procedure as in example 18, except that coumarin derivatives shown in table 8 were blended instead of coumarin. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in table 8 together with the results of example 18, comparative example 8 and reference example 1.

Example 28

A green tea beverage was prepared in the same manner as in example 18, except that the coumarin derivatives shown in table 8 were blended together with the coumarin at the ratios shown in table 8. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in table 8 together with the results of example 18, comparative example 8 and reference example 1.

Examples 29 to 31

A green tea beverage was prepared by the same procedure as in example 21, except that coumarin derivatives shown in table 8 were blended instead of coumarin. Each of the obtained green tea beverages was subjected to analysis and evaluation of taste 1. The results are shown in table 8 together with the results of example 21, comparative example 9 and reference example 1.

Comparative example 11

Further, a green tea beverage was obtained by the same operation as in reference example 1 except that tea extract I was formulated at the ratio shown in table 9. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 9 together with those of reference example 1.

Examples 32 and 33

Green tea beverages were obtained in the same manner as in comparative example 11, except that coumarin was added at the ratio shown in table 9. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 9 together with those of reference example 1.

[ Table 9]

*1: teavigo (taiyang chemical corporation): tannin 94%, and non-polymer catechins 94%

*2: tea leaves produced in Kawasaki county and Kawasaki county, tannin 0.014%, non-polymer catechin 0.010%, and coumarin 5ppb

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 12

Further, a green tea beverage was obtained by the same operation as in reference example 1 except that tea extract I was formulated at the ratio shown in table 10. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 10 together with the results of reference example 1.

Examples 34 and 35 and comparative example 13

Green tea beverages were obtained in the same manner as in comparative example 12, except that coumarin was added at the ratio shown in table 10. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 10 together with the results of reference example 1.

[ Table 10]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 14

Further, a green tea beverage was obtained by the same operation as in reference example 1 except that tea extract I was formulated at the ratio shown in table 11. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 11 together with the results of reference example 1.

Example 36

Green tea beverages were obtained in the same manner as in comparative example 14, except that coumarin was added at the ratio shown in table 11. The obtained green tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 11 together with the results of reference example 1.

[ Table 11]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 15

Oolong tea beverage was obtained by blending tea extract I, tea extract III obtained in production example 2, and ion-exchanged water at the ratio shown in table 12. The obtained oolong tea beverage was analyzed and subjected to a functional evaluation 1. The results are shown in Table 12.

Example 37

An oolong tea beverage was obtained in the same manner as in comparative example 15, except that coumarin was blended in the ratio shown in table 12. The obtained oolong tea beverage was analyzed and subjected to a functional evaluation 1. The results are shown in Table 12.

[ Table 12]

*5: oolong tea extract: tannin 0.020%, non-polymer catechin 0.007%, coumarin 10ppb

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 16

Tea extract I, tea extract IV obtained in production example 3, and ion-exchanged water were mixed at the ratios shown in table 13, and then the pH was adjusted to 6.0 with sodium bicarbonate, and then the total amount was adjusted to 100 mass% with ion-exchanged water to obtain a lewy-bosch tea beverage. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

Comparative example 17

Tea extract IV, coffee extract and ion-exchanged water obtained in production example 3 were mixed at the ratios shown in table 12, and then the pH was adjusted to 6.0 with sodium bicarbonate, and then the total amount was adjusted to 100 mass% with ion-exchanged water to obtain a lewy-bosch tea beverage. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

Comparative example 18

Tea extract I, tea extract IV obtained in production example 3, coffee extract and ion-exchanged water were blended at the ratios shown in table 12, and then the total amount was adjusted to 6.0 with sodium bicarbonate and 100 mass% with ion-exchanged water to obtain a lewy tea beverage. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

Example 38

A lewis tea beverage was obtained in the same manner as in comparative example 16, except that coumarin was blended in the ratio shown in table 13. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

Example 39

A lewis tea beverage was obtained in the same manner as in comparative example 17, except that coumarin was blended in the ratio shown in table 13. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

Example 40

A lewis tea beverage was obtained in the same manner as in comparative example 18, except that coumarin was blended in the ratio shown in table 13. The obtained lewis-boshi tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 13.

[ Table 13]

*4: chlorogenic acid-containing preparation (Changchuan flavor Co., Ltd.): tannin 20%, and non-polymer catechin 0%

*6: lewy tea extract: tannin 0.016%, non-polymer catechin 0%, coumarin 5.6ppb

*9: the pH value becomes 6

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 19

Tea extract I, tea extract V obtained in production example 4, and ion-exchanged water were mixed at the ratios shown in table 14 to obtain barley tea beverages. The obtained barley tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 14.

EXAMPLE 41

Barley tea beverages were obtained in the same manner as in comparative example 19, except that coumarin was added in the ratio shown in table 14. The obtained barley tea beverage was subjected to analysis and a taste evaluation 1. The results are shown in Table 14.

[ Table 14]

*7: wheat tea extract tannin N.D coumarin 5.4ppb

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 20

Tea extract I, tea extract VI obtained in production example 5 and ion-exchanged water were mixed at the ratios shown in table 15 to obtain a corn tea beverage. The obtained corn tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 15.

Example 42

Corn tea beverages were obtained in the same manner as in comparative example 20, except that coumarin was added in the ratio shown in table 15. The obtained corn tea beverage was subjected to analysis and functional evaluation 1. The results are shown in Table 15.

[ Table 15]

*8: corn tea extract: tannin N.D, coumarin 11.3ppb

*10: multiplication of the values in the table by 10^-4Value of (A)

As can be seen from tables 2 to 15: a tea beverage with suppressed astringency derived from tannin can be obtained by containing at least 1 kind selected from coumarin and its derivatives at a predetermined mass ratio to tannin. In addition, from table 6, it can be seen that: vanillin or undecanolactone is a fragrance component having a sweet flavor like coumarin and a derivative thereof, but the astringency derived from tannin cannot be sufficiently suppressed.

Comparative example 21

Tea extract I (Teavigo, manufactured by taiyang chemical corporation, tannin 94 mass%, non-polymer catechins 94 mass%, the same applies hereinafter) and an excipient (Sandec #100, san and starch corporation) were blended at the ratios shown in table 17 to obtain green tea blended powder foods. The obtained green tea blended powder food was subjected to analysis and a sensory evaluation 2. The results are shown in Table 17.

Examples 43 to 45

A green tea blended powder food was prepared in the same manner as in comparative example 21, except that coumarin was blended in the ratio shown in table 17. Each of the obtained green tea blended powder foods was subjected to analysis and a taste evaluation 2. The results are shown in Table 17.

Evaluation of Functionality 2

The sensory test was conducted by 3 professional sensory examiners for "astringency" of each powder food. The functionality test was performed in the following order. First, epigallocatechin gallate (EGCG) was blended with a vehicle (manufactured by Sandec #100, san and starch) at the ratio shown in table 16 to prepare "astringency standard powder food" in which the intensity of "astringency" was adjusted to 16 grades, and 3 professional functional examiners collectively observed the "astringency standard powder food" at each concentration to prepare scores shown in table 16. Next, each professional functional examiner took in order from "astringent standard powdered food" with low EGCG concentration, and remembered the intensity of "astringent". Next, each professional sensory examiner ingested each powdered food, evaluated the degree of "astringency", and determined the closest one of "astringency" from "astringency standard powdered foods". Next, a final score was determined in minimum units of "0.5" based on the scores determined by each professional functional examiner and according to the protocol. In addition, a larger numerical value of the score indicates a stronger "astringency" to be perceived. The astringency-improving effect is whether or not the blending of coumarins gives a poor score.

[ Table 16]

< astringency Standard powder food >

Scoring	Composition of
		15.0	6.0 mass% EGCG + excipient^*The remaining part
14.0	5.6% by mass of EGCG + excipient^*The remaining part
		13.0	5.2% by mass of EGCG + excipient^*The remaining part
12.0	EGCG 4.8 wt% + Excipient^*The remaining part
		11.0	EGCG 4.4 wt% + Excipient^*The remaining part
10.0	EGCG 4.0 wt% + Excipient^*The remaining part
		9.0	EGCG 3.6 wt% + Excipient^*The remaining part
8.0	EGCG 3.2 wt% + Excipient^*The remaining part
		7.0	2.8 mass% EGCG + remaining excipient +
6.0	EGCG 2.4 wt% + Excipient^*The remaining part
		5.0	EGCG 2.0 wt% + Excipient^*The remaining part
4.0	EGCG 1.6 wt% + Excipient^*The remaining part
		3.0	1.2% by mass of EGCG + excipient^*The remaining part
2.0	0.8 mass% of EGCG + excipient^*The remaining part
		1.0	0.4% by mass of EGCG + excipient^*The remaining part
0.0	0.0 mass% of EGCG + excipient^*The remaining part

Sandec # 100: sanhe starch Co., Ltd (Dextrin DE 13-16 SOMOGY I method)

[ Table 17]

*10: multiplication of the values in the table by 10^-4Value of (A)

*11: sandec #100 (Sanhe starch Co., Ltd.): are blended so that the total amount thereof becomes 100 mass%

Comparative example 22

A green tea blended powder food was prepared in the same manner as in comparative example 21, except that the blending amount of tea extract I was changed to the ratio shown in table 18. The obtained green tea blended powder food was subjected to analysis and a sensory evaluation 2. The results are shown in Table 18.

Example 46

A green tea blended powder food was prepared in the same manner as in comparative example 22, except that coumarin was blended in the ratio shown in table 18. Each of the obtained green tea blended powder foods was subjected to analysis and a taste evaluation 2. The results are shown in Table 18.

[ Table 18]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 23

A green tea blended powder food was prepared by the same operation as in comparative example 22, except that the blending amount of tea extract I was changed at the ratio shown in table 19. The obtained green tea blended powder food was subjected to analysis and a sensory evaluation 2. The results are shown in Table 19.

Example 47

A green tea blended powder food was prepared in the same manner as in comparative example 23, except that coumarin was blended at the ratio shown in table 19. Each of the obtained green tea blended powder foods was subjected to analysis and a taste evaluation 2. The results are shown in Table 19.

[ Table 19]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 24

A green tea blended powder food was prepared by the same operation as in comparative example 23, except that the blending amount of tea extract I was changed to the ratio shown in table 20. The obtained green tea blended powder food was subjected to analysis and a sensory evaluation 2. The results are shown in Table 20.

Example 48

A green tea blended powder food was prepared in the same manner as in comparative example 24, except that coumarin was blended in the ratio shown in table 20. Each of the obtained green tea blended powder foods was subjected to analysis and a taste evaluation 2. The results are shown in Table 20.

[ Table 20]

*10: multiplication of the values in the table by 10^-4Value of (A)

Comparative example 25

A green tea blended powder food was prepared by the same operation as in comparative example 24, except that the blending amount of tea extract I was changed to the ratio shown in table 21. The obtained green tea powder formulated food was subjected to analysis and functional evaluation 2. The results are shown in Table 21.

Example 49

A green tea powder blended food was prepared in the same manner as in comparative example 25, except that coumarin was blended at the ratio shown in table 21. Each of the obtained green tea powder formulations was subjected to analysis and evaluation of functionality 2. The results are shown in Table 21.

[ Table 21]

*10: multiplication of the values in the table by 10^-4Value of (A)

As can be seen from tables 17 to 21: a solid food with suppressed astringency derived from tannin can be obtained by containing at least 1 kind selected from coumarin and its derivatives at a predetermined mass ratio relative to tannin.

Claims

1. A tea beverage or solid food comprises a tea beverage or solid food,

comprises the following components (A) and (B):

(A) tannin, and

the mass ratio of the component (A) to the component (B), (B)/(A), was 0.75X 10^-4Above 20 × 10^-4The following.

2. The tea beverage or solid food according to claim 1, wherein,

contains at least coumarin as the component (B).

3. The tea beverage or solid food according to claim 1 or 2, wherein,

contains coumarin and its derivatives as component (B).

4. The tea beverage or solid food according to any one of claims 1 to 3,

comprising a non-polymer catechin as a component (A1),

the mass ratio (A1)/(A) of the component (A) to the component (A1) is 0.05 to 1.

5. The tea beverage according to any one of claims 1 to 3,

the tea beverage contains 40-500 ppb by mass of component (B).

6. The tea beverage according to any one of claims 1 to 5,

it is a tea beverage, which is a green tea beverage, an oolong tea beverage or a lewis tea beverage.

7. The solid food according to any one of claims 1 to 4,

the solid food contains 0.5 to 50 mass ppm of component (B).