JP2006191924A - Method for producing refined green tea extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a non-polymeric catechin-containing composition suppressed in production of precipitation even if preserving for a long period. <P>SOLUTION: This method for producing the refined green tea extract containing 36-99 wt.% of non-polymeric catechin in solid content comprises adding a mixed solvent of an organic solvent and water with the ratio of (0:100)-(97:3) to tea extract containing 10-90 wt.% of non-polymeric catechin, subjecting the product to contact treatment with activated carbon and/or acid clay, or activated clay, adding to the product 5-10,000 ppm of phytic acid or its salt based on the total weight of the green tea extract, organic solvent and water, and separating turbid components precipitating in the mixed liquid from the product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a purified green tea extract.

  As an effect of catechins contained in the green tea extract, a cholesterol elevation inhibitory action, an amylase activity inhibitory action and the like have been reported (Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. Therefore, in order to ingest a large amount of catechins more easily, A technique for blending high concentrations of catechins is desired. As one of the methods, there is a method of adding catechins to a beverage in a dissolved state using a concentrate of green tea extract (Patent Documents 3 to 5) or the like.

  However, a container-packed tea beverage containing non-polymer catechins at a high concentration causes storage and precipitation (hereinafter sometimes referred to as precipitation) when stored for a long period of time, and the appearance is greatly impaired. Conventional tea beverages, particularly green tea beverages, may generate precipitates during storage, but the appearance of container-packed tea beverages containing non-polymer catechins at a high concentration is markedly deteriorated. The cause of the precipitation of green tea beverages is said to be due to the formation of water-insoluble solids by components such as polysaccharides derived from tea leaves, proteins, polyphenols and metal ions. The precipitation mechanism is complicated, and various countermeasures have been studied so far. For example, as a measure focusing on the high-molecular components in green tea, methods that suppress the generation of water-insoluble solid content-forming components decomposed and reduced in molecular weight by enzyme treatment (Patent Documents 6 and 7), and green tea components are limited. There has been reported a method (Patent Document 8) for suppressing by fractionating with a filtration membrane and substantially removing a polymer component having a molecular weight of 10,000 or more. 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 (Patent Document 9) is known.

However, the method of removing most of the polymer components by ultrafiltration or microfiltration has the disadvantage that the flavor components unique to tea are poor, although the flavor components of tea are largely removed and precipitation is suppressed. When enzyme treatment is performed, the original flavor of tea may change depending on the taste of the enzyme itself.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP-A-5-328901 JP 11-308965 A JP-A-4-45744 Japanese Patent No. 3174065

  An object of the present invention is to provide a method for producing a purified green tea extract containing non-polymer catechins at a high concentration in which turbidity does not occur and precipitation is suppressed even when stored for a long period of time.

As a result of studying a method for producing a green tea extract containing non-polymer catechins at a high concentration in which turbidity does not occur even when stored for a long period of time and the occurrence of precipitation is suppressed, When mixed with a specific amount of phytic acid or a salt thereof, turbidity is precipitated, and when the turbidity is removed and separated, it contains a high concentration of non-polymer catechins that do not generate turbidity even when stored for a long period of time and do not precipitate. When a purified green tea extract is obtained and used in a packaged beverage, precipitation does not occur even if non-polymer catechins are contained in a high concentration, and a beverage having a stable hue without impairing the original flavor. It was found that it was obtained.
Further, it was found that the effect is further improved when the green tea extract is contacted with a mixed solvent of an organic solvent and water and activated carbon and / or acid clay or activated clay and then mixed with a specific amount of phytic acid or a salt thereof. .

That is, the present invention is a purified green tea extraction in which phytic acid or a salt thereof is added to a green tea extract solution containing 10 to 90% by weight of non-polymer catechins, and then the turbid components precipitated in the mixed solution are separated. The manufacturing method of a thing is provided.
In addition, a mixed solvent having an organic solvent and water weight ratio of 0/100 to 97/3 is added to the green tea extract, and after contact treatment with activated carbon and / or acidic clay or activated clay, the organic solvent is removed or The present invention provides a method for producing a purified green tea extract in which phytic acid or a salt thereof is added without removal, and then the turbid components precipitated in the mixed solution are separated.
Furthermore, this invention provides the packaged drink containing the refined green tea extract manufactured with this manufacturing method.

  The purified green tea extract produced according to the present invention contains non-polymer catechins at a high concentration, and does not generate turbidity even when stored for a long period of time. The container-packed beverage is stable with no occurrence of precipitation over a long period of time, does not impair the original flavor, is suitable for long-term drinking, has no change in hue, and has a good appearance even when filled in a transparent container.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Is a generic term for catechins that are non-polymers.

  Examples of the green tea extract containing such non-polymer catechins include those obtained by drying or concentrating an extract obtained from green tea leaves. More specifically, the tea leaves used here are from the genus Camellia, such as C.I. sinensis, C.I. Examples include tea leaves made from tea leaves obtained from assamica and Yabukita seeds or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea.

  An extraction method for obtaining a green tea extract from tea leaves can be performed by a method such as stirring extraction. At the time of extraction, an organic acid such as sodium ascorbate or an organic acid salt may be added to water in advance. Moreover, you may use together the method of extracting in what is called a non-oxidative atmosphere, ventilating inert gas, such as boiling deaeration and nitrogen gas, and removing dissolved oxygen. The extract thus obtained is dried as necessary to obtain the green tea extract used in the present invention. Examples of the green tea extract include liquid, slurry, semi-solid, and solid state. From the viewpoint of dispersibility in ethanol, a slurry, semi-solid, or solid state is preferable.

The green tea extract used in the present invention may be a dried extract of tea leaves and a concentrated concentrate of tea extracts, instead of drying and using the extract extracted from tea leaves. And may be used in combination.
Here, the concentrate of tea extract is obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent. For example, JP-A-59-219384 and JP-A-4-20589. No. 5,260,907, and Japanese Patent Laid-Open No. 5-306279. Examples of the tea extract concentrate include various forms such as an aqueous solution. In particular, an aqueous solution is preferable because it has little history of drying.
Specifically, green tea extract concentrates include commercially available products such as “Polyphenone” manufactured by Mitsui Norin Co., Ltd., “Polyphenone” manufactured by Tokyo Food Techno Co., “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. A catechin preparation can also be used.

  The green tea extract used in the production of the purified green tea extract of the present invention contains 10 to 90% by weight of non-polymer catechins by dry weight, preferably 10 to 87% by weight, more preferably 10 to 10% by weight. It is 85% by weight, particularly preferably 10 to 82% by weight. If it is within this range, trace components having a function of improving the flavor such as free amino acids remain, which is preferable.

  In addition, the proportion of the generic gallate consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the green tea extract used in the present invention in the total non-polymer catechins is 35 to 100% by weight. In view of the effectiveness of physiological effects of non-polymer catechins, it is preferable. In terms of ease of seasoning, it is more preferably 35 to 98% by weight, and particularly preferably 35 to 95% by weight.

Phytic acid or a salt thereof is added to a green tea extract solution or a green tea extract, a mixed solution of an organic solvent and water, or a solution obtained by removing the organic solvent from the mixed solution, preferably 100 to 10,000 ppm, more preferably Preferably it is 200-10000 ppm, More preferably, it is 300-5000 ppm, More preferably, it is 400-2000 ppm, Most preferably, it is good to contain 400-1000 ppm. When the concentration of phytic acid or its salt is within this range, it is excellent in stability over time, has a good flavor, a stable hue, and has a good appearance even when placed in a transparent container. can get.
Examples of phytic acid or salts thereof include phytic acid, sodium phytate, and calcium phytate, and phytic acid is preferred.
As phytic acid or a salt thereof, one contained in food such as corn embryo or rice bran, or one purified as a compound can be used.

  The pH of the mixture when phytic acid or a salt thereof is added is preferably 0.1 to 6, more preferably 2 to 5, still more preferably 3 to 5, particularly preferably 3.5 to 4.5. If it is within the range, it is preferable because the precipitate is generated and removed from the generated turbidity more efficiently and the temporal stability of the obtained purified green tea extract is further improved. The pH adjustment is performed using a known pH adjuster such as citric acid, hydrochloric acid, sodium bicarbonate, sodium hydroxide or the like.

  The mixed liquid to which phytic acid or a salt thereof is added is then stirred uniformly as necessary to produce a precipitate, and then the produced precipitate is removed. The precipitate generated in the mixture is stirred at 0 to 30 ° C., further 5 to 20 ° C., particularly 10 to 15 ° C. for 30 seconds to 48 hours, further 1 minute to 24 hours, particularly 2 minutes to 12 hours, if necessary. It is preferable to remove after aging.

  The removal of the precipitate from the mixture is performed by an ordinary solid-liquid separation method such as centrifugation or filtration. Filtration is preferable, and microfiltration using a microfiltration membrane such as a microfiltration membrane (pore diameter 0.1 to 10 μm), ultrafiltration membrane (pore diameter 0.005 to 0.1 μm), etc. is particularly preferable. At this time, it is preferable to perform filtration under reduced pressure or pressure.

  In the method for producing a purified green tea extract of the present invention, phytic acid or a salt thereof is added to a green tea extract solution to precipitate a turbid component in the mixed solution, and preferably, the green tea extract is first separated into an organic solvent. The turbid component is efficiently removed by contact treatment with activated carbon and / or acid clay or activated clay in a mixed solution of water and water.

As a mixed solution of the organic solvent and water, the weight ratio of the organic solvent and water is 0/100 to 97/3, more preferably 30/70 to 90/10, particularly 50/50 to 50, from the viewpoint of coarsening of the insoluble precipitate. It is preferable to adjust to the range of 80/20.
Examples of the organic solvent used here include ethanol, methanol, acetone, and ethyl acetate. Of these, hydrophilic organic solvents such as ethanol, methanol, and acetone are preferable, and ethanol is particularly preferable in consideration of use in foods.

  The method for dispersing the green tea extract in the mixed solution of the organic solvent and water is not particularly limited, and the weight ratio of the organic solvent to water in the final treatment of the green tea extract is in the range of 0/100 to 97/3. It only has to be. Moreover, 10 to 40 parts by weight, particularly 10 to 30 parts by weight of green tea extract (solid content conversion) is added to 100 parts by weight of a mixed solution of an organic solvent and water, and the green tea extract is efficiently processed. It is preferable because it can be processed.

It is preferable that the required amount of water or organic solvent is slowly added dropwise over a period of about 10 to 30 minutes. Moreover, in order to raise the extraction efficiency of catechins, it is preferable to add dropwise with stirring. It is more preferable to provide an aging time of about 10 to 120 minutes after the completion of the dropwise addition of water.
These treatments can be carried out at 10 to 60 ° C., preferably 10 to 50 ° C., more preferably 10 to 40 ° C.

The activated carbon used here is not particularly limited as long as it is generally used at an industrial level. For example, ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW- Commercially available products such as D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, white birch M, white birch C (manufactured by Takeda Pharmaceutical Company Limited) can be used.
The pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, particularly preferably 0.1 to 0.7 mL / g. The specific surface area is preferably in the range of 800 to 1300 m ² / g, particularly 900 to 1200 m ² / g. These physical property values are values based on the nitrogen adsorption method.

  Activated carbon is preferably added in an amount of 0.5 to 5 parts by weight, particularly 0.5 to 3 parts by weight, based on 100 parts by weight of a mixed solution of an organic solvent and water. If the amount of activated carbon added is too small, the caffeine removal efficiency will deteriorate, and if it is too large, the cake resistance in the filtration step will increase, which is not preferable.

The acid clay or activated clay used here contains SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components, but SiO ₂ / Al ₂ O _3. The ratio is preferably 3-12, in particular 4-9. A composition containing 2 to 5% by weight of Fe ₂ O ₃ , 0 to 1.5% by weight of CaO and 1 to 7% by weight of MgO is preferable.
Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity.
It is known that when acid clay is further acid-treated, the specific surface area is changed to improve the decolorization ability and change physical properties.

The specific surface area of the acid clay or the activated clay varies depending on the degree of acid treatment, but is preferably 50 to 350 m ² / g, and the pH (5 wt% suspension) is 2.5 to 8, particularly 3.6 to 7 is preferred. For example, commercial products such as Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) can be used as the acid clay.

  The acid clay or activated clay is preferably added in an amount of 2.5 to 25 parts by weight, particularly 2.5 to 15 parts by weight, based on 100 parts by weight of a mixed solution of an organic solvent and water. If the amount of acid clay or activated clay added is too small, the caffeine removal efficiency will deteriorate, and if too much, the cake resistance in the filtration step will increase, which is not preferable.

  Moreover, 1-10 are preferable with respect to activated carbon 1, and, as for the ratio of activated carbon and acidic clay or activated clay, it is more preferable that it is 1-6 with respect to activated carbon 1.

The green tea extract may be in contact with activated carbon and / or acid clay or activated clay in a state of being dispersed in the mixed solution of the organic solvent and water, and the order of addition of these components is not limited. For example, (1) A method of adding a green tea extract to a mixed solution of an organic solvent and water, contacting with activated carbon, and then contacting an acidic clay or an active clay, (2) adding a green tea extract to a mixed solution of an organic solvent and water, (3) A method in which an acid clay or an activated clay is added to a mixed solution of an organic solvent and water, a green tea extract is added thereto, and then an activated carbon is added. 4) A method in which activated carbon is added to a mixed solution of an organic solvent and water, a green tea extract is added thereto, and then acid clay or activated clay is added.
Filtration is preferably performed between the addition of each of these components and the addition of the next component. Further, the green tea extract may be added in two or more portions, and filtration may be performed during that time.

  The contact treatment between the green tea extract dispersion and activated carbon and / or acid clay or activated clay may be performed by any method such as batch processing or continuous processing using a column. In general, powdered activated carbon is added and stirred, and after selectively adsorbing caffeine, a method of obtaining a filtrate from which caffeine has been removed by filtration operation, continuously using a column packed with granular activated carbon, etc. A method of selectively adsorbing caffeine by treatment is employed.

  The dispersion of the green tea extract after being contacted with activated carbon and / or acid clay or activated clay is preferably subjected to addition treatment of phytic acid or a salt thereof after removing activated carbon and / or acid clay or activated clay. Do.

The content of non-polymer catechins in the obtained purified green tea extract is 10 to 90% by weight, further 12 to 80% by weight, further 13 to 70% by weight, particularly 13 to 40% by weight. It is convenient and preferable in terms of ease of blending when producing a stuffed beverage. If necessary, you may dilute with water so that it may become this content range.
The content of non-polymer catechins in the solid content of the purified green tea extract obtained is preferably 36 to 99% by weight, more preferably 40 to 80% by weight, and particularly preferably 55 to 70% by weight.

  The purified green tea extract obtained is mixed with other ingredients to produce a packaged beverage. In the packaged beverage of the present invention, non-polymer catechins dissolved in water are preferably 0.03 to 0.5% by weight, more preferably 0.05 to 0.5% by weight, more preferably 0.07 to 0.5 wt%, more preferably 0.08 to 0.5 wt%, particularly preferably 0.09 to 0.4 wt%, most preferably 0.1 to 0.3 wt% To do. When the content of non-polymer catechins is within this range, a large amount of non-polymer catechins can be easily taken, which is preferable from the viewpoint of the hue immediately after preparation of the beverage.

  In addition, in order to exert effects of promoting accumulation body fat burning and promotion of dietary fat burning, it is preferable that there is a blending amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more per one packaged beverage of the present invention.

  The container-packed beverage of the present invention containing such components is particularly preferably a non-tea-packed beverage, especially a sports beverage. Here, non-tea beverages are soft drinks such as sports beverages, isotonic beverages, fruit juice-containing beverages, vegetable fruit juice-containing beverages, and the like. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise.

  The packaged beverage of the present invention may further contain sodium ions and / or potassium ions. The beverage of the present invention containing these ions is useful as a beverage form such as a sports beverage or an isotonic beverage.

Sodium and potassium are present in fruit juice and tea extract in addition to addition of water-soluble inorganic salt electrolytes and the like. The amount of the electrolyte or ionic component in the packaged beverage of the present invention is the content in the final drinkable packaged beverage. The electrolyte concentration is indicated by the ion concentration. The potassium ion component is a salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium phosphate, potassium hydrogen phosphate, potassium citrate, potassium tartrate, potassium sorbate, etc. or a mixture thereof. Or as a component of added fruit juice or tea. The potassium ion is preferably contained in an amount of 0.001 to 0.2% by weight, more preferably 0.002 to 0.15% by weight, and particularly preferably 0.003 to 0.12% by weight. Similarly, the sodium ion component is readily available such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium phosphate, sodium hydrogen phosphate, sodium citrate, sodium tartrate, sodium benzoate and the like and mixtures thereof. It can be blended as a hydrated sodium salt or as a component of added fruit juice or tea.
The total concentration of potassium ions and sodium ions is preferably 0.001 to 0.7% by weight, more preferably 0.002 to 0.6% by weight, and particularly preferably 0.002 to 0.35% by weight. Here, if the sodium ion or potassium ion concentration is within this range, it is possible to effectively replenish minerals, the salt taste is not strong, and the taste is moderate and preferable for long-term drinking.

  The packaged beverage of the present invention may contain caffeine derived from a green tea extract. When caffeine is contained, the weight ratio of non-polymer catechins / caffeine is preferably 5 to 10,000, more preferably 6 to 8000, still more preferably 7 to 6000, particularly preferably 10 to 4000, and most preferably. Is 10 to 1000. When the ratio of the non-polymer catechins to caffeine in the green tea extract is within this range, it is preferable from the standpoint of the beverage's original appearance and flavor balance. In addition to the green tea extract used as a raw material, the caffeine includes caffeine that is naturally present in fragrances, fruit juices, and other components, and newly added caffeine.

A sweetener is used for the container-packed drink of this invention in order to improve a taste. As the sweetener, artificial sweeteners, carbohydrates, and glycerol (for example, glycerin) are used. These sweeteners are contained in the container-packed beverage of the present invention in an amount of 0.0001 to 20% by weight, further 0.001 to 15% by weight, and most preferably 0.001 to 10% by weight. If it is less than the lower limit, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, if the upper limit is exceeded, the sensation of being too sweet and caught in the throat is strong, and the over-throat is lowered.
As the sweetener in the packaged beverage of the present invention, an artificial sweetener is preferably used. Among these, an artificial sweetener alone system, an artificial sweetener and a glucose compound, or a combination of an artificial sweetener and a fructose compound is preferable.
Examples of artificial sweeteners that can be used in the present invention include saccharin and saccharin sodium, aspartame, acesulfame-K, sucralose, neotame and other high-sweetness sweeteners, and sugar alcohols such as sorbitol, erythritol, and xylitol. As products, slim-up sugar made of aspartame, lacanto S containing erythritol, pal sweet made of erythritol and aspartame, and the like can be used as appropriate.

  As the sweetener in the container-packed beverage of the present invention, it is preferable to use a sweetener of carbohydrates when the target container-packed beverage has energy supplement. Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention. Soluble carbohydrates serve as sweeteners and energy sources. In selecting the carbohydrates to be used in the beverage of the present invention, it is important to consider sufficient gastric emptying and intestinal absorption rates. The carbohydrate may be a mixture of glucose and fructose, or a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose. Carbohydrates include monosaccharides, oligosaccharides, complex polysaccharides and mixtures thereof.

  Monosaccharides that can be used here include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. The amount of glucose in the packaged beverage is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight. Fructose, known as fructose, is a ketohexose. The amount of fructose in the container-packed beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight.

  Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention, and oligosaccharides include carbohydrates that produce these two monosaccharides in the body (ie, sucrose, maltodextrin, corn syrup, high fructose corn syrup). ). An important type of this oligosaccharide is a disaccharide. An example of a disaccharide is sucrose known as sucrose or sugar beet sugar. The amount of sucrose in the container-packed beverage of the present invention is preferably 0.001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight.

  It is preferable to add a bitter and astringent taste inhibitor to the packaged beverage of the present invention because it becomes easy to drink. As the bitter and astringent taste inhibitor, cyclodextrin is preferred. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is preferably contained in the packaged beverage in an amount of 0.005 to 0.5% by weight, more preferably 0.01 to 0.3% by weight.

  A fragrance | flavor (flavor) and fruit juice (fruit juice) are mix | blended with the container-packed drink of this invention for the purpose of improving palatability. Natural or synthetic fragrances and fruit juices can be used in the present invention. These can be selected from fruit juice, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavors, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. Preferred fruit juices are apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, cuy, pineapples, passion fruits, mangos, guava, raspberries and cherries. Most preferred are citrus juices, preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the beverage of the present invention in an amount of 0.001 to 20% by weight, more preferably 0.002 to 10%. Fruit flavors, plant flavors, tea flavors and mixtures thereof can also be used as fruit juice. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. In addition to citrus flavors, various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor and the like can be used. These flavors may be derived from natural sources such as fruit juices and perfume oils or may be synthesized. Flavorings can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Such a flavoring agent is preferably blended in the container-packed beverage of the present invention in an amount of 0.0001 to 5% by weight, and further 0.001 to 3% by weight.

  The packaged beverage of the present invention may contain a sour agent. Examples of acidulants include edible organic acids (excluding phytic acid) including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. Can be mentioned. A sour agent may be used to adjust the pH of the beverage of the present invention. As the pH adjuster, organic and inorganic edible acids can be used. The acids may be used in their undissociated form or in the form of their respective salts, such as potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium salt. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof, plant extract and the like.

  The container-packed beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin C and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added. Minerals can also be used in the beverage of the present invention. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.

  Furthermore, the container-packed beverage of the present invention includes antioxidants, fragrances, various esters, pigments, emulsifiers, preservatives, seasonings, gums, emulsifiers, oils, amino acids, vegetable extracts, nectar extracts, pH adjustment. Additives such as additives and quality stabilizers can be used alone or in combination.

  The container used for the container-packed beverage of the present invention is a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle as in the case of general beverages. Etc. can be provided in the usual form. The container-packed drink here means a drink that can be taken without dilution.

  The container-packed beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law when it can be sterilized by heating after filling into a container like a metal can, for example, a PET bottle, a paper container, etc. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a method of sterilizing at high temperature and short time in a plate heat exchanger or the like and then cooling to a certain temperature and filling the container is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Measurement of catechins The beverage packed in a container filtered through a filter (0.8 μm) and then diluted with distilled water was subjected to octadecyl group-introduced liquid chromatograph using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column L-column TM ODS (4.6 mm × 250 mm: manufactured by Chemical Substance Evaluation Research Organization) was attached, and the gradient method was performed at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution 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. .

Measurement of phytic acid or its salt Phytic acid and phytate were separated and measured under the following conditions.
Column: shodex Asahipak GS-220 HQ (7.6 mm ID * 300 mm) × 2
Eluent: 10 mmol / L HClO4
Flow rate: 0.6 mL / min
Detector: shodex RL
Column temp: 40 ° C
Sample: 20 μL

Turbidity (NTU) Measurement Using a turbidimeter TN-100 (Eutech Instruments), the turbidity (NTU) was measured by a nephrometric 90 ° confusion light method. For the measurement, the sample used the beverage itself. Samples were measured in high quality glass vials.

Measurement of brownness Hue measurement was carried out using a spectrophotometer Color Meter ZE2000 (manufactured by Nippon Denshoku), with spectral sensitivity: XYZ method. In the measurement, the sample measured the beverage itself, placed in a 1 cm quartz cell, and measured L, a, and b. The b value of hue was used as the brownness.

Example 1
Green tea extract Green tea extract concentrate (Polyphenon HG, manufactured by Tokyo Food Techno Co., Ltd.) 200 g was dispersed in a 95 wt% ethanol aqueous solution 800 g under stirring at room temperature and 250 r / min, and acid clay Mizuka Ace # 600 (Mizusawa Chemical Co., Ltd.) After the addition of 100 g, stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, re-filtration was performed with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² , and the product was obtained by adjusting the concentration of catechins with ion-exchanged water.
Non-polymer catechin content in aqueous solution 22% by weight
65% by weight of catechins in solid content

  Phytic acid was added to the green tea extract, and the mixture was stirred and mixed at 25 ° C. for 5 minutes, and then subjected to microfiltration (pore size: 0.45 μm, pressure filtration) to obtain a clear purified green tea extract. The pH was 2.6.

  Table 1 shows the visual observation results of the appearance after adding and mixing phytic acid to the green tea extract.

Criteria for visual observation of appearance: x No white suspended matter was observed.
△ Slightly white haze (not floating matter) was observed.
○ Fine white floating material was recognized.
◎ A large white float was observed.

  The purified green tea extract obtained by microfiltration of the liquid obtained by mixing with phytic acid was sealed in a glass bottle and stored at 37 ° C. for 1.5 months. None of the purified green tea extracts of the present invention treated with 700 ppm was found and no precipitation was observed. On the other hand, the green tea extract that was not treated with phytic acid produced a cage.

Example 2
Using the purified green tea extract produced in Example 1, a beverage having the following composition was prepared.

The prepared beverage was filled in a PET bottle and stored at 37 ° C. for 1.5 months, and then the hue was measured for b * value (b * value) and 450 nm absorbance of L * a * b * color system, and turbidity was measured. The degree was evaluated by measuring the absorbance at 660 nm.
The results are shown in Table 3.

  The container-packed beverages using the phytic acid-treated non-polymer catechin-containing composition of the present invention have excellent color tone after storage, and no increase in turbidity due to the occurrence of cages. Moreover, the container-packed drink of this invention was also good in flavor.

Example 3
Concentrate of green tea extract (Polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) 50 g was dispersed in 200 g of a 95 wt% aqueous ethanol solution at room temperature and 250 r / min under stirring conditions, and 25 g of acidic white clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) Was added and stirring was continued for about 10 minutes. Then, 0.28 g of phytic acid (first fine chemical phytic acid first) was added, and 134 g of water was further added. Next, the acid clay was removed with a filter, and then the turbidity was removed by centrifugation. Further, 7.5 g of activated carbon (Kuraray Coal GLC) was added and then removed with a 0.2 μm filter. Thereafter, ethanol was distilled off at 25 ° C. and 0.0272 kg / cm ² , and the concentration of catechins was adjusted with ion-exchanged water to obtain an aqueous solution of purified green tea extract.
Non-polymer catechin content in aqueous solution 22% by weight
Concentration of catechins in solids 67% by weight

  Next, a sports drink type beverage was prepared with the same formulation as the product 1 of the present invention in Table 2 except that the purified green tea extract prepared in Example 3 was different, and immediately after preparation and packed in a container at 37 ° C. The brownness after storage for 6 weeks was measured.

  Table 4 shows the measurement results of the turbidity of the purified green tea extract and the brownness of the beverage.

  In the purified green tea extract of Example 3 of the present invention, the occurrence of turbidity was suppressed, and the prepared beverage was also stable and browned.

Example 4
The purified green tea extract obtained in the same step except that the present invention 3 of Example 3 was not added and hydration after addition of phytic acid was performed, and the catechin purity was higher and the b value was lower than that in the non-addition system of phytic acid, respectively. It was a trend. Moreover, the phytic acid addition type | system | group was clearer.

Claims (8)

  A method for producing a purified green tea extract comprising adding phytic acid or a salt thereof to a green tea extract solution containing 10 to 90% by weight of non-polymer catechins, and then separating turbid components deposited in the mixed solution.   2. The purification according to claim 1, wherein the green tea extract is added with a mixed solvent having an organic solvent and water weight ratio of 0/100 to 97/3 and subjected to contact treatment with activated carbon and / or acid clay or activated clay. Method for producing green tea extract.   To a green tea extract containing 10 to 90% by weight of non-polymer catechins, a mixed solvent having an organic solvent and water weight ratio of 0/100 to 97/3 is added, and activated carbon and / or acidic clay or activated clay After the contact treatment, phytic acid or a salt thereof is added to a mixed liquid of green tea extract, organic solvent and water in an amount of 5 to 10,000 ppm, and then the turbid components precipitated in the mixed liquid are separated. A method for producing a purified green tea extract containing 36 to 99% by weight of combined catechins. To a green tea extract containing 10 to 90% by weight of non-polymer catechins, a mixed solvent having an organic solvent / water weight ratio of 0/100 to 97/3 is added, and activated carbon and / or acid clay or activated clay After the contact treatment, the organic solvent is removed from the mixture of green tea extract, organic solvent and water, and then phytic acid or a salt thereof is added in an amount of 5 to 10,000 ppm, and then the turbid components precipitated in the mixture are separated. The manufacturing method of the refined green tea extract which contains non-polymer catechins 36 to 99weight% in solid content.   The method for producing a purified green tea extract according to any one of claims 2 to 4, wherein the pH of the mixed solution when phytic acid or a salt thereof is added is 0.1 to 4.   The method for producing a purified green tea extract according to any one of claims 1 to 5, wherein the method for removing a turbid component precipitated by adding phytic acid or a salt thereof is microfiltration.   The container-packed drink containing the non-polymer catechin containing composition manufactured with the manufacturing method of any one of Claims 1-6.   The container-packed drink according to claim 7, which is a non-tea drink.