JP2004000289A - Packaged beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide beverage which contains non-polymer catechins at a high concentration, generates neither sinks nor sedimentation, even if kept for a long period of time, and has pleasant astringency. <P>SOLUTION: The packaged beverage contains (A) 0.05-0.5 wt.% of non-polymer catechins, (B) magnesium, and (C) water insoluble solid content having a grain size of 0.2-0.8μm, and the content (mg/L) of the components (A) and (B) is within a range of 20<(C)<-13×(B)+140. <P>COPYRIGHT: (C)2004,JPO

Description

(4) The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins, which does not cause precipitation or precipitation even after long-term storage, and has good taste.

As the effects of catechins, cholesterol elevation inhibitory action and α-amylase activity inhibitory action have been reported. In order to express such physiological effects, it is necessary to drink 4 to 5 cups of tea per day for an adult. Therefore, in order to more easily ingest a large amount of catechins, catechins are added to the beverage. There has been a demand for a technique of blending high concentrations. As one of the methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate or a purified product of a green tea extract.

However, beverages containing a concentrate or purified product of green tea extract produce odors or precipitates when stored for a long period of time after production, and significantly impair the appearance. Although conventional tea beverages, particularly green tea beverages, may produce odors and precipitates during storage, beverages containing a concentrated or purified green tea extract are significantly deteriorated in appearance. It is said that the cause of the cage and precipitation of the green tea beverage is that components such as polysaccharides, proteins, polyphenols and metal ions form a complex. The mechanism of porcelain and sediment formation is complex, and various measures have been considered. For example, as a countermeasure focusing on a high molecular component in green tea, a method of decomposing and reducing the molecular components forming a high molecular complex by enzymatic treatment to suppress the occurrence (see, for example, Patent Documents 1 and 2), A method has been reported in which a green tea component is fractionated by an ultrafiltration membrane, and a polymer component having a molecular weight of 10,000 or more is almost removed to suppress the occurrence of fragrance (for example, see Patent Document 3). On the other hand, as a method focusing on metal ions, a method of suppressing light blue and turbidity by cation exchange resin treatment and subsequent microfiltration has been reported (for example, see Patent Document 4).
JP-A-5-328901 JP-A-11-308965 JP-A-4-45744 Patent No. 3174065

However, in the method of removing most of the high molecular components by ultrafiltration or microfiltration, the nourishing components of tea are largely removed, and although the origami and sedimentation are suppressed, there is a drawback that the tea-specific flavor is poor. . When the enzyme treatment is performed, the original flavor of tea may change depending on the taste of the enzyme itself.

の An object of the present invention is to provide a packaged beverage which contains non-polymer catechins at a high concentration, does not precipitate even after long-term storage, and has good taste.

The inventor of the present invention has conducted various studies in order to suppress the swelling and sedimentation during long-term storage of such packaged beverages. As a result, it has been found that a beverage which does not lose the original flavor of tea without storage or sedimentation even after long-term storage can be obtained.

That is, the present invention provides the following components (A), (B) and (C):
(A) non-polymer catechins 0.05 to 0.5% by weight;
(B) magnesium,
(C) A water-insoluble solid having a particle diameter of 0.2 to 0.8 μm is contained, and the content (mg / L) of the component (B) and the component (C) is expressed by the following formula (1).
20 <(C) <− 13 × (B) +140 (1)
The present invention provides a packaged beverage in the range of

The beverage of the present invention contains a high concentration of non-polymer catechins, does not precipitate even after long-term storage, has good taste, has a refreshing feeling, and is suitable for ordinary drinking.

In the present invention, the (A) non-polymer catechins include non-epitopic catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. It is a collective term for body catechins. The concentration of the non-polymer catechins herein is defined based on the total amount of the above eight kinds.

In the packaged beverage of the present invention, the non-polymer catechins which are non-polymeric and dissolved in water are contained in an amount of 0.05 to 0.45% by weight, preferably 0.06 to 0.45, The content is preferably 0.07 to 0.45, more preferably 0.08 to 0.36% by weight, particularly preferably 0.09 to 0.3% by weight, and most preferably 0.1 to 0.3% by weight. . When the non-polymer catechin content is in this range, it is easy to easily ingest a large amount of non-polymer catechins, the non-polymer catechins are easily absorbed into the body effectively, and intense bitterness, astringency, No strong convergence occurs. The concentration of the non-polymer catechins can be adjusted by the amount of the green tea extract concentrate or purified product.

The weight ratio [(A1) / (A2)] of the (A1) non-epitopic catechins and (A2) epi-catechins in the packaged beverage of the present invention is preferably from the viewpoint of suppressing a change in hue during storage. 0.54 to 9.0, more preferably 0.55 to 9.0, still more preferably 0.67 to 9.0, particularly preferably 0.73 to 9.0, and most preferably 1.0 to 9.0. 0.

The non-polymer catechins in the packaged beverage of the present invention are collectively non-polymer catechins composed of epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin, and non-polymer catechins composed of epicatechin gallate, catechin gallate, epicatechin and catechin It is preferable that the ratio of the gallo bodies maintain the composition of natural green tea leaves. Therefore, it is preferable that the total amount of the four types of gallo bodies always exceeds the total amount of the four types of non-gallo bodies in that the composition of natural green tea leaves is maintained even in a beverage.

In the packaged beverage of the present invention, the proportion of the generic gallate composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in all the non-polymer catechins is not less than 45% by weight. It is preferable in terms of the effectiveness of the physiological effect of the combined catechins.

マ グ ネ シ ウ ム The (B) magnesium concentration in the packaged beverage of the present invention is preferably adjusted to 0 to 9.2 mg / L, preferably 0 to 5 mg / L, and more preferably 0 to 2 mg / L. As a method for reducing the magnesium concentration, there is a method in which either one of a raw tea extract and a purified green tea extract, or a mixed solution is brought into contact with a cation exchange resin or a cation exchange membrane. As the cation exchange resin used here, a resin having a sulfonic acid group, a carboxyl group, a phosphate group, or the like is used. Specifically, the SK series including Diaion SK1B, the PK series including Diaion PK208 (manufactured by Mitsubishi Chemical Corporation), the 100th series including Amberlite IR116 (manufactured by Rohm and Hirsch) And W series (manufactured by Dow Chemical Co., Ltd.) such as Dowex 50W X1, and chelating resins such as Diaion CR10 (manufactured by Mitsubishi Chemical Corporation).

The method of contacting the raw material or the mixed solution with the cation exchange resin can be performed in a batch system, a semi-batch system, a semi-continuous system, or a continuous system. good. If the magnesium concentration in the beverage exceeds 9.2 mg / L, even if the water-insoluble solid content of 0.2 to 0.8 μm is reduced, sedimentation occurs during long-term storage.

The (C) water-insoluble solid having a particle diameter of 0.2 to 0.8 μm as referred to in the present invention means a 0.2 μm membrane filter (Omnipore manufactured by Millipore) after passing through a membrane filter having a pore diameter of 0.8 μm. After suction-filtering the beverage, it refers to the solid content remaining on the membrane and measures the absolute dry weight to calculate the content in the beverage. This water-insoluble solid is formed from polysaccharides, proteins, polyphenols, metal ions, and the like. As a method of reducing the amount of water-insoluble solids, there is a method of selecting an appropriate concentrate or purified product of a commercially available green tea extract, or a method of further repurifying and using these. Alternatively, filtration may be performed by a general cartridge filter in the beverage production process. As the filter, a filter used on an industrial scale such as a Zeta Plus series (manufactured by Kuno) or a profile II series (manufactured by Pall Corporation) may be used, and an ultrafiltration membrane (UF) or a microfiltration membrane (MF) may be used. There is no need to significantly remove water-insoluble solids with special membranes such as. The concentration of the water-insoluble solid in the beverage of the present invention is preferably higher than 20 mg / L. If an attempt is made to reduce the content of the water-insoluble solid having a particle size of 0.2 to 0.8 μm to 20 mg / L or less, such a special film is required, and the productivity of the beverage is significantly reduced. In addition, since the component forming the water-insoluble solid is a taste component in tea, if the content is reduced to 20 mg / L or less, a bitter and astringent taste is strongly felt when the beverage is drunk, and the beverage is unusually drinkable. .

Since both component (B) and component (C) are involved in the formation of scents and precipitates, the effect of suppressing both scents and precipitates is higher when both are reduced than when only one of them is reduced. In addition, the component (C) needs to be contained in a certain amount or more in order not to impair the flavor of the beverage.
From this, the content (mg / L) of the component (B) and the component (C) is expressed by the following formula (1).
20 <(C) <− 13 × (B) +140 (1)
It is good to adjust to the range of, preferably the following formula (2)
20 <(C) <− 8.7 × (B) +100 (2)
It is better to adjust to the range. If the relationship between the component (B) and the component (C) is out of this range, swelling or precipitation occurs during long-term storage.

PH The pH of the packaged beverage of the present invention at 25 ° C is preferably 2 to 7, preferably 3 to 7, and more preferably 5 to 7 in view of the chemical stability of the non-polymer catechins.

容器 The packaged beverage of the present invention is preferably produced by blending a concentrated or purified green tea extract with a tea extract.

濃縮 Examples of the concentrated or purified green tea extract include commercially available “Polyphenon” of Mitsui Norin Co., Ltd., “Theafuran” of Itoen Co., Ltd., and “Sanphenon” of Taiyo Kagaku Co., Ltd. Repurified ones of these may be used. As a method of repurification, for example, a method of suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent, removing a precipitate formed by adding an organic solvent thereto, and then distilling off the solvent. There is. Alternatively, an extract obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent may be further purified, or an extract obtained by directly purifying the extracted extract may be used. Examples of the form of the concentrate or purified product of the green tea extract mentioned here include various forms such as a solid, an aqueous solution, and a slurry.

茶 Examples of the tea extract used in the packaged beverage of the present invention include a tea extract selected from green tea, semi-fermented tea and fermented tea; and non-tea beverages. Among them, a beverage in which the purified product is mixed with a tea extract is preferable, and a green tea beverage in which the purified product is mixed with a green tea extract is particularly preferable. Oolong tea is mentioned as semi-fermented tea, and black tea is mentioned as fermented tea. Examples of the non-tea beverage include soft drinks such as carbonated beverages, beverages containing fruit extracts, juices containing vegetable extracts, near water, sports beverages, and diet beverages.

The green tea used in the present invention includes tea leaves produced from tea leaves obtained from the genus Camellia, for example, C. sinensis, C. assamica and Yabuta-kita, or hybrids thereof. The tea leaves thus produced include green teas such as sencha, bancha, gyokuro, tencha, and pot roasted tea.

In the packaged beverage of the present invention, in accordance with the components derived from tea, as components that may be added in the formulation, antioxidants, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Additives such as inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc., alone or in combination You may mix.

For example, sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharides, galactooligosaccharides and the like. Examples of the acidulant include juice extracted from natural components, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. These acidulants are preferably contained in the packaged beverage of the present invention in an amount of 0.01 to 0.5% by weight, particularly preferably 0.01 to 0.3% by weight. Examples of the inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like. These inorganic acids and inorganic acid salts are preferably contained in the packaged beverage of the present invention in an amount of 0.01 to 0.5% by weight, particularly preferably 0.01 to 0.3% by weight.

Containers used for the packaged beverage of the present invention include molded containers (so-called PET bottles) containing polyethylene terephthalate as a main component, metal cans, paper containers composited with metal foils and plastic films, bottles, like ordinary beverages. And the like. Here, the packaged beverage means a beverage that can be drunk without dilution.

The packaged beverage of the present invention is manufactured under the sterilization conditions specified in the Food Sanitation Law, for example, when it can be heat sterilized after filling in a container such as a metal can. For PET bottles and paper containers that cannot be retort sterilized, sterilization conditions equivalent to those described above in advance, for example, after sterilizing at a high temperature for a short time with a plate heat exchanger, etc., cool to a certain temperature and fill the container. The method is adopted. Further, another component may be blended and filled in the filled container under aseptic conditions. Further, operations such as returning the pH to neutral under aseptic conditions after heat sterilization under acidic conditions, and returning the pH to acidic under sterile conditions after heat sterilization under neutral conditions are also possible.

A catechin-classified liquid chromatograph was filtered using a high-performance liquid chromatograph (model SCL-10Avp) manufactured by Shimadzu and filtered through a catechin type filter (0.8 μm) and then diluted with distilled water. A packed column L-Column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute, Japan) was installed, and the column temperature was 35 ° C. by a gradient method. The mobile phase liquid A was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the liquid B was acetonitrile solution containing 0.1 mol / L of acetic acid, and was fed at a flow rate of 1.0 mL / min. The gradient conditions are as follows.
Time Liquid A Liquid B 0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
The sample injection amount was 10 μL and the UV detector wavelength was 280 nm.

Determination of magnesium concentration By ICP emission spectrometry. SEIKO SP1200A was used.

Measurement of the amount of water-insoluble solids having a particle size of 0.2 to 0.8 μm 100 g of a beverage filtered with a 0.8 μm membrane filter was suction-filtered with a Millipore omnipore membrane filter having a pore size of 0.2 μm, and the filter was initially completely dried. It was calculated from the difference between the weight and the absolute dry weight after filtration. After the filter was dried at 105 ° C. for 3 hours, it was allowed to cool in a desiccator at room temperature for 1 hour to obtain a constant weight value.

Evaluation of cage and sediment during storage An accelerated storage test was performed. The packaged beverage was stored in a 55 ° C. incubator, and the appearance was visually evaluated after 5 days.

Evaluation of cage and sediment:
−: No cage / precipitation generated ±: Small cage generated slightly but disappeared as soon as the beverage in the container moved +: Small cage / precipitation generated in small quantities ++: Large cage / precipitation generated in large quantities Evaluation of taste:
◎: Very good ×: Poor

Example 1
135 g of green tea leaves from Miyazaki were added to 4 kg of ion-exchanged water heated to 65 ° C. and extracted for 5 minutes. Then, the tea leaves were removed from the extract, and cooled to 25 ° C. or lower by a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and the solution was passed through a column filled with a cation exchange resin (Diaion SK1B) at room temperature. The amount of resin was 0.2% by weight based on the final beverage product. Thereafter, the extract was filtered with a disk-type depth filter (Zetaplus 10C). On the other hand, 100 g of a commercially available green tea extract concentrate (“Polyphenone HG”, Mitsui Norin Co., Ltd.) was dispersed in 630 g of 99.5 wt% ethanol, 270 g of water was added dropwise in 10 minutes, and the mixture was aged for 30 minutes. The solution was filtered through a filter paper and a filter paper having a pore size of 0.2 μm, and 200 mL of water was added. The re-purified product was added to 2900 g of the above extract so that the concentration of the non-polymer catechin became 0.18% by weight in a product state, adjusted to pH 6.4 with sodium hydrogen carbonate, and diluted to 8000 g. UHT sterilized and filled into PET bottles. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 2
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. A re-purified concentrate of a commercially available green tea extract under the same conditions as in Example 1 was added to 2900 g of the flannel filtrate so that the concentration of the non-polymer catechin became 0.18% by weight in the product state, and cation exchange was performed. The solution was passed through a column filled with a resin (Diaion SK1B) at room temperature. The amount of resin was 0.5% by weight based on the final beverage product. The obtained liquid was filtered with a disk-type depth filter (Zeta Plus 10C), diluted, adjusted to pH 6.4 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 3
Under the same conditions as in Example 2, a liquid obtained by treating a mixture of a green tea extract and a repurified product of the green tea extract concentrate with a cation exchange resin was obtained. The amount of resin was 0.5% by weight based on the final beverage product. The obtained solution was diluted, adjusted to pH 6.4 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 4
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes. Then, the tea leaves were removed from the extract and cooled to 25 ° C. or lower by a heat exchanger. Next, precipitates and suspended matter in the extract were removed by flannel filtration, and a repurified product of the green tea extract concentrate was mixed in the same manner as in Example 2. This solution was passed at room temperature through a column filled with a cation exchange resin (Diaion SK1B). The amount of resin was 0.05% by weight based on the final beverage product. Thereafter, the extract was filtered with a disk-type depth filter (Zetaplus 10C), diluted, adjusted to pH 6.4 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 5
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. A concentrate of a commercially available green tea extract (“Polyphenone HG”, Mitsui Norin Co., Ltd.) was added to 2900 g of the flannel filtrate so that the concentration of the non-polymer catechin became 0.18% by weight in the product state, and the cation exchange resin was added. The solution was passed through a column filled with (Diaion SK1B) at room temperature. The amount of resin was 1.4% by weight based on the final beverage product. The obtained liquid was filtered with a disk-type depth filter (Zeta Plus 10C), diluted, adjusted to pH 6.4 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 6
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. 2900 g of the flannel filtrate was passed through a column filled with a cation exchange resin (Diaion SK1B) at room temperature. The amount of resin was 0.2% by weight based on the final beverage product. Thereafter, this extract was filtered with a disk-type depth filter (Zetaplus 10C), and a reconstituted green tea extract concentrate under the same conditions as in Example 1 was used. The mixture was adjusted to pH 6.2 with sodium bicarbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Example 7
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. To 2900 g of this solution, a repurified version of a commercially available green tea extract under the same conditions as in Example 1 was added so that the concentration of the non-polymer catechin became 0.12% by weight in the product state, and cation exchange was performed. The solution was passed through a column filled with a resin (Diaion SK1B) at room temperature. The amount of resin was 0.5% by weight based on the final beverage product. The obtained liquid was filtered with a disk-type depth filter (Zetaplus 10C), diluted, adjusted to pH 6.2 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Comparative Example 1
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. 2900 g of this liquid was filtered through a disk-type depth filter (Zetaplus 10C), and a commercially available concentrate of green tea extract was re-purified under the same conditions as in Example 1 to obtain a non-polymer catechin having a product concentration of 0.18. The resulting solution was diluted, adjusted to pH 6.4 with sodium bicarbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Comparative Example 2
A liquid obtained by treating the green tea extract with a cation exchange resin (Diaion SK1B) under the same conditions as in Example 1 was obtained. The amount of resin was 0.5% by weight based on the final beverage product. The obtained liquid (2900 g) was filtered with a disk-type depth filter (Zetaplus 10C), and a commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone 70S”) having a non-polymer catechin concentration of 0. The mixture was diluted to 18% by weight, diluted, adjusted to pH 6.4 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.

Comparative Example 3
Under the same conditions as in Example 1, a flannel filtrate of a green tea extract was obtained. To 2900 g of this solution, a commercially available concentrate of green tea extract (“Polyphenone HG”, Mitsui Norin Co., Ltd.) was added so that the concentration of the non-polymer catechin becomes 0.06% by weight in a product state, and a cation exchange resin ( The solution was passed through a column filled with DIAION SK1B) at room temperature. The amount of resin was 0.5% by weight based on the final beverage product. The obtained liquid was filtered with a disk-type depth filter (Zetaplus 10C), diluted, adjusted to pH 6.2 with sodium hydrogen carbonate, diluted to 8000 g, sterilized by UHT, and filled in a PET bottle. Table 1 shows the results of the analysis, and the results of the evaluation of the taste and the taste of the beverage.
The weight ratio [(A1) / (A2)] of the (A1) non-epitopic catechins and (A2) epi-equivalent catechins in Examples 1 to 7 was 0.81 to 1.5.

で は In Examples 1 to 4, 6 and 7, there was no sedimentation even after accelerated storage, no precipitation was observed, and the taste was good. In Example 5, a small cage was slightly generated, but disappeared immediately, so that there was no problem in appearance. The taste was good. On the other hand, in Comparative Example 1, a large amount of cages and precipitates were generated. In addition, in Comparative Example 2, although no swelling or precipitation occurred, an artificial biting bitterness was felt and the product was not durable. Further, in Comparative Example 3, swelling and precipitation occurred.

Claims (3)

The following components (A), (B) and (C):
(A) non-polymer catechins 0.05 to 0.5% by weight;
(B) magnesium,
(C) A water-insoluble solid having a particle diameter of 0.2 to 0.8 μm is contained, and the content (mg / L) of the component (B) and the component (C) is expressed by the following formula (1).
20 <(C) <− 13 × (B) +140 (1)
Beverages in the range. The packaged beverage according to claim 1, wherein the concentrated or purified green tea extract is blended with a tea extract selected from green tea, semi-fermented tea and fermented tea. The packaged beverage according to claim 1 or 2, which is a green tea beverage.