JP2004166671A - Green tea extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide stable drink containing high-concentration catechins and changing no tone of color even after long period preservation. <P>SOLUTION: The bottled drink comprises green tea extract having the weight ratio of (A) nonpolymer catechins to (B) total polyphenol [(A)/(B)] of 0.83-0.96, and drink formulated with the green tea extract. The drink has the concentration of the nonpolymer catechins of 0.092-0.5 wt.%. <P>COPYRIGHT: (C)2004,JPO

Description

【００３１】
（＊１）緑茶抽出物
ポリフェノンＨＧ（東京フードテクノ製）１００ｇを３８重量％エタノール４２０ｇに分散させる。次に９２．５％エタノール水溶液５４０ｇを１０分で滴下した。その後、攪拌しつつ３０分熟成した。熟成後、２号ろ紙にて荒濾過後、０．２μｍメッシュを持つろ紙で濾過し残存していた不溶分を取り除いた。ここで得た濾過液に水２００ｍＬを加え、減圧濃縮後、凍結乾燥を施した。
得られた緑茶抽出物 非重合体カテキン類含有量３８重量％、総ポリフェノール含有量４４．７重量％、非重合体カテキン類／総ポリフェノール類＝０．８５
（＊２）緑茶抽出物
ポリフェノンＨＧ（東京フードテクノ製）１００ｇを９９．５重量％エタノール６３０ｇに分散させる。水２７０ｇを１０分で滴下した。その後、攪拌しつつ３０分熟成した。熟成後、２号ろ紙にて荒濾過後、０．２μｍメッシュを持つろ紙で濾過し残存していた不溶分を取り除いた。ここで得た濾過液に水２００ｍＬを加え、減圧濃縮後、凍結乾燥を施した。
得られた緑茶抽出物 非重合体カテキン類含有量３７重量％、総ポリフェノール含有量４０．６重量％、非重合体カテキン類／総ポリフェノール＝０．９１
（＊３）緑茶抽出物
ポリフェノンＨＧ（東京フードテクノ製）
非重合体カテキン類含有量３３．７０重量％、総ポリフェノール類含有量４１．６％、非重合体カテキン類／総ポリフェノール類＝０．８１
（＊４）緑茶抽出液の凍結乾燥品
９０℃に加温した１０００ｇの湯中に煎茶葉を４０ｇ加え、穏やかに攪拌しながら５分間抽出を行った。抽出後二枚重ねの２号ろ紙にて濾過を行い、濾過液は速やかに室温まで冷却した。この抽出液を凍結乾燥した。
得られた緑茶抽出液の凍結乾燥品 非重合体カテキン類含有量３３重量％、総ポリフェノール類含有量４１重量％
（＊５）市販飲用水 表示 カルシウム含有量７．１ｍｇ／１００ｍＬ、マグネシウム含有量２．４ｍｇ／１００ｍＬ、ナトリウム含有量４．７ｍｇ／１００ｍＬ
（＊６）後処理済の容器詰飲料を５５℃にて一週間放置し、その間の外観の変化を観察した。
【００３２】
容器詰飲料の５５℃保存試験の結果、実施例１〜２の飲料は非重合体カテキン類を高濃度で配合しているにもかかわらず、保存後に色調の変化がなく、安定であることがわかる。
これに対して比較例１においては非重合体カテキン類の含有量が低いために、特に問題は生じないものの、比較例２では経日とともに黒ずんだ外観となってしまった。
【００３３】
【発明の効果】
本発明の飲料は、非重合体カテキン類を高濃度含有し、かつ外観の変化を生じず市販に適している。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a green tea extract in which non-polymer catechins are controlled with respect to total polyphenols, and a packaged beverage using the same, which has good storage stability.
[0002]
[Prior art]
As the effects of the catechins, a cholesterol increase inhibitory action and an α-amylase activity inhibitory action have been reported (for example, see Patent Documents 1 and 2). To express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per adult day. A technique for blending catechins at a high concentration has been desired. As one of the methods, there is a method of adding a catechin to a beverage in a dissolved state using a concentrate of a green tea extract (for example, see Patent Documents 3 to 5).
[0003]
However, when a concentrate of a green tea extract is used, there is a problem that the color tone of a beverage containing a high concentration of non-polymerized catechins changes during storage due to components other than the non-polymer catechins contained therein. Was.
[0004]
[Patent Document 1]
JP-A-60-156614 [Patent Document 2]
Japanese Patent Application Laid-Open No. 3-13928 [Patent Document 3]
JP-A-59-219384 [Patent Document 4]
JP-A-4-20589 [Patent Document 5]
JP-A-61-130285 [0005]
[Problems to be solved by the invention]
An object of the present invention is to use a green tea extract in which the ratio of total polyphenols to non-polymer catechins is adjusted to contain a high concentration of catechins, and to provide a packaged beverage having a stable color tone even after long-term storage. To provide.
[0006]
[Means for Solving the Problems]
The present inventors have studied various formulations to prevent a change in the color tone of a packaged beverage containing a high concentration of catechins.As a result, a green tea extract in which the ratio of total polyphenols to non-polymer catechins was adjusted was obtained. It has been found that by using the same, a beverage having a stable color tone can be obtained even after storage.
[0007]
That is, the present invention provides a green tea extract having a weight ratio [(A) / (B)] of (A) non-polymer catechins and (B) total polyphenols of 0.83 to 0.96. Is what you do. The present invention also provides a beverage containing the green tea extract, wherein the beverage has a non-polymer catechin concentration of 0.092 to 0.5% by weight.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the non-polymer catechins are catechins, gallocatechin, non-epicate catechins such as catechin gallate and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. Is a collective term for
[0009]
In the present invention, in order to achieve a high non-polymer catechin concentration and stability in a packaged beverage, the content weight ratio of (A) non-polymer catechins to (B) total polyphenols [(A) / ( B)] is a green tea extract of 0.83 to 0.96. The green tea extract as used herein refers to a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent, or a product obtained by directly purifying the extract. It can be obtained by adjusting the ratio of the non-polymer catechins to the total polyphenols by applying the methods exemplified in detail in Examples 5 to 5.
Using non-polymer catechins and total polyphenols using commercially available concentrates of green tea extract such as Mitsui Norin Co., Ltd. "Polyphenon", ITO EN Co., Ltd. "Theafuran", Taiyo Kagaku Co., Ltd. "Sanphenone" By adjusting the components described above, a green tea extract suitable for the purpose of the present invention can also be obtained.
[0010]
As a means for purifying the concentrate of the green tea extract, for example, a concentrate of the green tea extract is suspended in water or a mixture of water and an organic solvent, and a precipitate formed by adding an organic solvent thereto is removed. A method of dissolving a concentrate of a green tea extract in an organic solvent, removing water and a precipitate formed by adding water or a mixture of water and an organic solvent, and then distilling off the solvent; Is mentioned.
[0011]
Examples of the form of the green tea extract here include various forms such as a solid, an aqueous solution, and a slurry.
[0012]
The weight ratio [(A) / (B)] of the non-polymer catechins (A) and the total polyphenols (B) in the green tea extract used in the present invention is 0.83 to 0.96, and is preferably Is from 0.83 to 0.94, more preferably from 0.84 to 0.93, particularly preferably from 0.84 to 0.92.
If the ratio of the non-polymer catechins to the total polyphenols in the green tea extract is too low, the beverage contains a large amount of components other than the non-polymer catechins, which hinders the stability of the color tone during storage of the beverage and is preferable. Absent. On the other hand, if the ratio of the non-polymer catechins to the total polyphenols in the green tea extract is too high, the flavor balance of the beverage changes, which is not preferable.
[0013]
Here, the total polyphenols refer to components determined by the iron tartrate method using ethyl gallate as a standard solution and obtaining a converted amount of gallic acid. (Reference: "Green tea polyphenol", Functional material effective use technology series No. 10 for food and drink). Generally, non-polymer catechins and their polymers are captured by the present measurement method.
[0014]
Green tea used in the present invention includes Camellia sp. sinensis, C.I. tea leaves produced from tea leaves obtained from assamica, Yabutaki seeds, or hybrids thereof. The tea leaves thus produced include green teas such as sencha, bancha, gyokuro, tencha, and roasted tea.
[0015]
The concentration of the non-polymer catechins in the green tea extract used in the present invention is 30 to 50% by weight, preferably 30 to 45% by weight, more preferably 30 to 40% by weight, and particularly preferably 35 to 40% by weight. Good.
The concentration of the non-polymer catechins referred to herein is defined based on the total amount of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. You.
When the concentration of the non-polymer catechins in the green tea extract is less than 30% by weight, the amount of the green tea extract itself to be added to the beverage increases. When the concentration of the non-polymer catechins in the green tea extract exceeds 50% by weight, trace components having a function of improving the flavor such as free amino acids other than the total polyphenols present in the green tea extract are excluded. There is a tendency.
[0016]
Non-polymer catechins in the green tea extract used in the present invention are epigallocatechin gallate, gallocatechin gallate, epigallocatechin, a gallo form composed of gallocatechin, and epicatechin gallate, catechin gallate, epicatechin, non-gallo composed of catechin It is preferred that the body proportions maintain the composition of natural green tea leaves. Therefore, the purification should be carried out under such conditions that the total amount of the four types of Galo bodies always exceeds the total amount of the four non-Gallo forms.
[0017]
Further, the catechin gallate in the green tea extract used in the present invention, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate, the proportion of the gallate compound in all non-polymer catechins is 45% by weight or more, It is preferable in terms of the effectiveness of the physiological effect of non-polymer catechins.
[0018]
The concentration of the total polyphenols (B) in the green tea extract used in the present invention is 35 to 60% by weight, preferably 35 to 55% by weight, and more preferably 40 to 55% by weight.
When the concentration of the total polyphenols in the green tea extract exceeds 60% by weight, the content of other taste components contained in the green tea extract becomes small, and the flavor balance of the green tea extract is lost. Sometimes. If the concentration of the total polyphenols in the green tea extract is less than 35% by weight, the concentration of the non-polymer catechins as the active ingredient will decrease, and the amount of the green tea extract in the beverage will increase. .
[0019]
The packaged beverage of the present invention is a beverage in which the specific green tea extract is blended, and includes a tea extract selected from green tea, semi-fermented tea and fermented tea; and non-tea beverages. . Among these, a beverage in which the green tea extract is blended with the tea extract is preferable, and a green tea beverage in which the green tea extract is blended with the 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.
[0020]
The packaged beverage of the present invention contains 0.092 to 0.5% by weight of the non-polymeric catechins (A) which are non-polymeric and dissolved in water, preferably 0.1 to 0.1% by weight. To 0.4% by weight, more preferably 0.11 to 0.3% by weight, particularly preferably 0.12 to 0.3% by weight. When the content of the non-polymer catechins is in this range, a large amount of the non-polymer catechins can be easily ingested, and strong bitterness, astringency, and strong astringency do not occur. The concentration of the non-polymer catechins can be adjusted by the amount of the green tea extract.
[0021]
The packaged beverage of the present invention is preferably mixed with a bitterness inhibitor because it is easy to drink. The bitterness suppressor used is not particularly limited, but cyclodextrin is preferred. As cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin may be contained in the beverage in an amount of 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0022]
The pH of the beverage at 25C is preferably 2 to 7, preferably 3 to 7, and more preferably 5 to 7 in view of the chemical stability of the non-polymerized catechins.
[0023]
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, sour agents, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, alone or in combination You may mix.
[0024]
For example, examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, galactooligosaccharide 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. The beverage may contain 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like. The beverage may contain 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0025]
Containers used in 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 and bottles composited with metal foils and plastic films, like ordinary beverages. And the like. Here, the packaged beverage means a beverage that can be drunk without dilution.
[0026]
The packaged beverage of the present invention is manufactured under sterilization conditions specified in the Food Sanitation Law, for example, when it can be heat-sterilized after filling into 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.
[0027]
【Example】
Measurement of catechins Filtered with a filter (0.8 μm) and then diluted with distilled water, the packed beverage was subjected to octadecyl group analysis using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column for an introduced liquid chromatograph, L-Column TM ODS (4.6 mm × 250 mm: manufactured by Chemicals Evaluation and Research Institute, Japan) was attached, and the column temperature was 35 ° C. by a gradient method. The mobile phase A liquid was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the liquid B was an acetonitrile solution containing 0.1 mol / L of acetic acid. The sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .
[0028]
Measurement of total polyphenols The total polyphenols are measured by the iron tartrate method using ethyl gallate as a standard solution and as a converted amount of gallic acid. (Reference: "Green tea polyphenol", Functional material effective use technology series No. 10 for food and drink). A sample (5 mL) is colored with 5 mL of a standard iron tartrate solution, is dissolved in 25 mL of a phosphate buffer, and the absorbance is measured at 540 nm. The total polyphenol content is determined from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium potassium potassium tartrate (Rochel salt) are made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.
[0029]
Examples 1-2, Comparative Examples 1-2
The components shown in Table 1 were mixed and subjected to predetermined post-treatment to produce a packaged beverage.
[0030]
[Table 1]

[0031]
(* 1) 100 g of green tea extract Polyphenon HG (manufactured by Tokyo Food Techno) is dispersed in 420 g of 38% by weight ethanol. Next, 540 g of a 92.5% aqueous ethanol solution was added dropwise over 10 minutes. Then, it aged for 30 minutes while stirring. After aging, the mixture was roughly filtered through a No. 2 filter paper, and then filtered through a filter paper having a 0.2 μm mesh to remove remaining insolubles. 200 mL of water was added to the filtrate obtained here, concentrated under reduced pressure, and freeze-dried.
Green tea extract obtained Non-polymer catechins content 38% by weight, total polyphenol content 44.7% by weight, non-polymer catechins / total polyphenols = 0.85
(* 2) 100 g of green tea extract polyphenon HG (manufactured by Tokyo Food Techno) is dispersed in 630 g of 99.5% by weight ethanol. 270 g of water was added dropwise in 10 minutes. Then, it aged for 30 minutes while stirring. After aging, the mixture was roughly filtered through a No. 2 filter paper, and then filtered through a filter paper having a 0.2 μm mesh to remove remaining insolubles. 200 mL of water was added to the filtrate obtained here, concentrated under reduced pressure, and freeze-dried.
The obtained green tea extract has a non-polymer catechin content of 37% by weight, a total polyphenol content of 40.6% by weight, and a non-polymer catechin / total polyphenol = 0.91.
(* 3) Green tea extract Polyphenon HG (Tokyo Food Techno)
Non-polymer catechins content 33.70% by weight, total polyphenols content 41.6%, non-polymer catechins / total polyphenols = 0.81
(* 4) Freeze-dried green tea extract solution 40 g of sencha leaf was added to 1000 g of hot water heated to 90 ° C., and extraction was performed for 5 minutes with gentle stirring. After the extraction, filtration was performed with two filter papers of two layers, and the filtrate was quickly cooled to room temperature. This extract was freeze-dried.
Lyophilized product of the obtained green tea extract Non-polymer catechins content 33% by weight, total polyphenols content 41% by weight
(* 5) Commercial drinking water indication Calcium content 7.1 mg / 100 mL, magnesium content 2.4 mg / 100 mL, sodium content 4.7 mg / 100 mL
(* 6) The post-treated packaged beverage was allowed to stand at 55 ° C. for one week, and changes in appearance during that time were observed.
[0032]
As a result of the 55 ° C. storage test of the packaged beverage, the beverages of Examples 1 and 2 were stable without color change after storage, even though the non-polymer catechins were blended at a high concentration. Understand.
On the other hand, in Comparative Example 1, since the content of the non-polymer catechins was low, there was no particular problem, but in Comparative Example 2, the appearance became darker with the passage of time.
[0033]
【The invention's effect】
The beverage of the present invention contains a high concentration of non-polymer catechins and does not cause any change in appearance, and is suitable for commercial use.

Claims (5)

A green tea extract having a weight ratio [(A) / (B)] of (A) non-polymer catechins to (B) total polyphenols of 0.83 to 0.96. A packaged beverage containing the green tea extract of claim 1, wherein the beverage has a non-polymer catechin concentration of 0.092 to 0.5% by weight. The packaged beverage according to claim 2, wherein a green tea extract is added to a tea extract selected from green tea, semi-fermented tea and fermented tea. The packaged beverage according to claim 2 or 3, which is a green tea beverage. The packaged beverage according to any one of claims 2 to 4, further comprising 0.01 to 0.5% by weight of cyclodextrin.