JP2007289159A - Bottled drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bottled drink suitable for long term preservation containing non-polymeric catechins in high concentration with reducing bitter taste without spoiling flavor and taste. <P>SOLUTION: The bottled drink contains (A) the non-polymeric catechins in 0.05-0.5 mass%, (B) flavone derivatives expressed by general formula (I) (wherein R<SP>1</SP>, R<SP>3</SP>, R<SP>4</SP>, R<SP>6</SP>and R<SP>8</SP>express each methoxy or H; R<SP>2</SP>and R<SP>7</SP>express each methoxy; R<SP>5</SP>expresses methoxy or OH) in 0.0000001-0.01 mass% and (C) a sweetener in 0.0001-20 mass% and has (D) a rate of non-polymeric catechin gallates in 5-95 mass% and (E) pH 2.5-5.1. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins.

  The effects of catechins have been reported to be a cholesterol elevation inhibitory action, an α-amylase activity inhibitory action, and the like. In order to express such a physiological effect, it is necessary to drink 4 to 5 cups of tea per day for an adult. Therefore, in order to ingest a large amount of catechins more easily, catechins are added to the beverage. A technique for blending at a high concentration has been desired.

However, a beverage containing a high concentration of catechins has a strong bitter taste when drunk and is difficult to drink regularly. As a method of reducing the bitterness of these tea-based beverages, a method of blending cyclodextrin has been reported (for example, Patent Documents 1 to 3).
Patent Document 1 discloses a tea extract-containing composition containing 2.5 parts by mass or more of cyclodextrin with respect to 1 part by mass of tea extract, and Patent Document 2 discloses 1% by mass of catechins and 0. Patent Document 3 describes a method for adsorbing and removing caffeine by causing steam-activated charcoal to act on a tea extract when producing foods and drinks containing 1% by mass or less and cyclodextrin 0.1 to 20.0% by mass. Discloses packaged beverages each containing a specific amount of catechin and cyclodextrin.

On the other hand, flavone derivatives have been known as flavor deterioration inhibitors that do not affect the original flavor of foods and beverages, and taste improvers such as acidity, saltiness, and sweetness, but their effects on bitterness are known. (For example, Patent Documents 4 to 6).
JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A JP-A-11-169148 JP 2003-292488 A Japanese Patent No. 2615345

Thus, in order to reduce the bitter taste after heat sterilization processing by mix | blending cyclodextrin with the container-packed drink which contains non-polymer catechins in high concentration, a large amount of cyclodextrin was required. However, when a large amount of cyclodextrin is added, the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself.
Therefore, the object of the present invention is to reduce the bitterness of a packaged beverage containing a high concentration of non-polymer catechins without losing the original flavor of the beverage, and to preserve for a long time despite containing a sweetener. It is in providing the container-packed drink suitable for.

  Therefore, as a result of studying to reduce the bitter taste after heat sterilization of packaged beverages containing high concentrations of non-polymer catechins without lowering the flavor, the present inventors formulated flavone derivatives. It has been found that a bitterness reducing effect is obtained, and a packaged beverage that retains the original flavor of the beverage and the hue after long-term storage is obtained.

（Ｃ）甘味料０．０００１〜２０質量％を含有し、
（Ｄ）非重合体カテキンガレート体類率が５〜９５質量％、
（Ｅ）ｐＨが２．５〜５．１である容器詰飲料を提供するものである。
また、本発明はフラボン誘導体を配合する非重合体カテキン類の苦味抑制方法を提供するものである。 That is, the present invention
(A) Non-polymer catechins 0.05 to 0.5% by mass,
(B) General formula (I) (wherein R ¹ , R ³ , R ⁴ , R ⁶ and R ⁸ are methoxy groups or hydrogen atoms, R ² and R ⁷ are methoxy groups, and R ⁵ is a methoxy group or 0.0000001 to 0.01% by mass of flavone derivatives represented by

(C) containing 0.0001 to 20% by mass of a sweetener,
(D) The non-polymer catechin gallate compound ratio is 5 to 95% by mass,
(E) A container-packed beverage having a pH of 2.5 to 5.1 is provided.
Moreover, this invention provides the bitterness suppression method of non-polymer catechin which mix | blends a flavone derivative.

  ADVANTAGE OF THE INVENTION According to this invention, it is a container-packed drink which contains non-polymer catechins by high concentration, Comprising: Bitterness is suppressed and the drink which hold | maintains the original flavor of a drink can be provided.

  (A) Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. It is a collective term for all body catechins, and the concentration of the non-polymer catechins is defined based on the total amount of the above eight kinds.

  In the packaged beverage of the present invention, non-polymer catechins are contained in an amount of 0.05 to 0.5% by mass, preferably 0.09 to 0.4% by mass, and more preferably 0.1 to 0.3% by mass. The most preferable content is 0.11 to 0.2% by mass. If the non-polymer catechins are within this range, a large amount of the non-polymer catechins can be easily ingested, and the physiological effects of the non-polymer catechins are expressed. In addition, when the non-polymer catechin content is less than 0.05% by mass, the physiological effect is not sufficient, and when it exceeds 0.5% by mass, the bitterness of the beverage increases.

  Non-polymer catechins in the packaged beverage of the present invention include epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin, and catechin gallate, gallocatechin gallate, gallocatechin and catechin non-epi. There is a body. Non-epi forms are essentially non-existent in nature and are generated by thermal modification of epi forms. Furthermore, non-polymer catechins are changed to polymer catechins by heat denaturation. The ratio ([(F) / (A)] × 100) of (F) non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention is 5 to 5. From the viewpoints of flavor and storage stability of non-polymer catechins, it is preferably 25% by mass, more preferably 8-20% by mass, and particularly preferably 10-15% by mass.

  The non-polymer catechins in the packaged beverage of the present invention include gallate bodies composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and non-gallate composed of epigallocatechin, gallocatechin, epicatechin and catechin There is a body. Since gallate bodies that are ester-type non-polymer catechins have a strong bitter taste, (D) non-polymer catechins in gallate bodies in (A) non-polymer catechins that can be used in the packaged beverage of the present invention The ratio ([(D) / (A)] × 100) is preferably 5 to 95% by mass, more preferably 5 to 50% by mass, and particularly preferably 8 to 50% by mass from the viewpoint of bitterness suppression.

  The packaged beverage having a high concentration of non-polymer catechins in the present invention can be obtained, for example, by blending a purified product of green tea extract and adjusting the concentration of non-polymer catechins. Specifically, an aqueous solution of a purified product of a green tea extract, or a product obtained by blending a green tea extract with a purified product of the green tea extract. The purified product of the green tea extract here refers to a product obtained by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, or a product obtained by purifying and increasing the concentration of non-polymer catechins. There are various forms such as solid, aqueous solution and slurry. The tea extract obtained from green tea refers to an extract that is not subjected to concentration or purification operations.

  Examples of concentrates of green tea extract containing non-polymer catechins include those obtained by dissolving commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc. It is done. As a purification method, for example, there is a method in which a precipitate formed by suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off. Alternatively, a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract may be used.

  The non-polymer catechins used in the present invention can reduce the gallate body rate by treating a green tea extract or a purified product thereof with a tannase treatment. In the treatment with tannase, tannase is preferably added in a range of 0.5 to 10% by mass with respect to the non-polymer catechins of the green tea extract. The tannase treatment temperature is preferably 15 to 40 ° C., more preferably 20 to 30 ° C., at which enzyme activity can be obtained. The pH at the time of tannase treatment is preferably 4-6, more preferably 4.5-6, and particularly preferably 5-6, from which enzyme activity can be obtained.

  The content mass ratio [(G) / (A)] of (A) non-polymer catechins and (G) caffeine in the packaged beverage of the present invention is preferably 0.001 to 0.16, more preferably 0. 0.001 to 0.15, more preferably 0.01 to 0.14, and even more preferably 0.05 to 0.13. If the ratio of caffeine to non-polymer catechins is too low, it is not preferable in terms of flavor balance. On the other hand, if the ratio of caffeine to non-polymer catechins is too high, the original appearance of the beverage is impaired, which is not preferable. Caffeine may be caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, or may be newly added caffeine.

  The (B) flavone derivatives used in the present invention are those represented by the general formula (I), and specific examples include tetramethoxyflavone, pentamethoxyflavone, heptamethoxyflavone, tangelitin and nobiletin. Since these are abundant in citrus plants, they can also be used as extracts of citrus plants. Among the extracts of Citrus plants, extracts extracted from citrus juice are particularly preferable. Specifically, Citrus energy etc. are mentioned. As a manufacturing method, peel oil is collected when squeezing fruit juice. A terpeneless oil having a low volatility is obtained by distilling and extracting a cold press oil obtained by dewaxing the peel oil. The resulting flavone derivatives are used to improve the juice sensation of fruit juice beverages, calorie off, non-sugar product volume, fruit juice sweetness, off-flavor masking, alcohol stimulation masking and post-breaking The effect is exhibited even with a small amount of addition.

  In the present invention, if the flavone derivative (I) is contained in a packaged beverage in the range of 0.0000001 to 0.01% by mass, a sufficient bitter taste suppressing effect can be obtained. Here, if it is less than 0.0000001% by mass, a sufficient bitterness-inhibiting effect cannot be exhibited, and if it exceeds 0.01% by mass, the bitterness increases due to the influence of the taste of the flavone derivative itself. . The preferable content of the flavone derivative (I) is 0.00001 to 0.01% by mass, and more preferably 0.0005 to 0.005% by mass.

  In the packaged beverage of the present invention, (E) pH is in the range of 2.5 to 5.1, more preferably 2.8 to 5.0, and even more preferably 3 in terms of flavor and storage stability. 0.0 to 4.5, particularly preferably 3.8 to 4.2. That is, when the pH is less than 2.5, the acidity becomes strong, and the non-polymer catechins decrease during long-term storage. On the other hand, when the pH exceeds 5.1, non-polymer catechins decrease due to reaction with carbohydrates used in combination even during long-term storage. By adjusting the pH, the beverage can be stored for a long time and has a moderate acidity.

  In the packaged beverage of the present invention, as the sweetener (C), carbohydrates, glycerols and artificial sweeteners can be used. These sweeteners are contained in the packaged beverage of the present invention in an amount of 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. The container-packed beverage of the present invention has almost no sweetness when the amount of the sweetener is too small, and the sourness and saltiness cannot be balanced. Therefore, the sweetness when the sucrose is 1 is preferably 2 or more (references) : JISZ8144, sensory evaluation analysis-term, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method, test method; beverage terminology dictionary 4-2 Sweetness classification, document 11 (Beverage Japan); characteristic grade test mAG test, ISO 6564-1985 (E), “Sensory Analysis-Methodology-Flavour profile method”, etc.). On the other hand, when the sweetness level is 8 or more, the sense of being too sweet and caught in the throat is strong, and the over-throat is lowered. These sweeteners include those in tea extracts.

  Carbohydrate sweeteners include monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof. Of these, one or more naturally-occurring carbohydrates selected from glucose, sucrose, fructose and fructose-glucose liquid sugar are particularly preferred.

  The monosaccharide glucose is preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass in the packaged beverage of the present invention. Fructose is preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass in the packaged beverage of the present invention. Fructose glucose liquid sugar is a mixed liquid sugar of these, and the content is preferably 0.01 to 7% by mass, more preferably 0.1 to 6% by mass, and particularly preferably 1.0 to 5% by mass.

  As the oligosaccharide, sucrose or sugar beet sugar which is a disaccharide is preferable. Examples of sucrose forms include granulated sugar, liquid sugar, and sucrose. Any of these can be used. The sucrose content in the packaged beverage of the present invention is preferably 0.001 to 20% by mass, more preferably 0.01 to 15% by mass, and particularly preferably 0.1 to 10% by mass.

  A preferred example of the complex polysaccharide is maltodextrin. Carbohydrate derivatives and polyhydric alcohols such as glycerol can also be used in the present invention. Glycerols can be used in the container-packed beverage of the present invention, for example, 0.1 to 15% by mass, preferably 0.2 to 10% by mass. When these sweeteners are added in a total of 20% by mass or more, coloring due to browning occurs during storage of the beverage.

  Among the sweeteners used in the packaged beverage of the present invention, sugar alcohols include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol, tagatose and the like. Of these, erythritol, which has no calories and has the highest maximum no-effect intake, is preferred.

  Among the sweeteners used in the packaged beverage of the present invention, artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D- High sweetness sweeteners such as alaninamide, L-aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkanamide, sucralose, glycyrrhizin, synthetic alkoxy aromatic compounds, etc. . Also thaumatin, stevinoside and other natural source sweeteners can be used.

  The container-packed beverage of the present invention may contain 0.001 to 0.5% by mass of sodium as an electrolyte and / or 0.001 to 0.2% by mass of potassium. Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5 mass%, and if this total is less than 0.001 mass%, there is a tendency to taste unsatisfactory depending on the scene of drinking, preferably Absent. On the other hand, if it exceeds 0.5 mass%, the salt itself has a strong taste and tends to be unpreferable for long-term drinking.

  Examples of sodium used in the present invention include sodium ascorbate, sodium chloride, sodium carbonate, sodium hydrogen carbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like, and mixtures thereof. Sodium salt can be blended. Sodium may also be derived from added fruit juice or tea ingredients. From the viewpoint of stability, the sodium content in the packaged beverage of the present invention is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, and still more preferably 0.003. It is -0.2 mass%. The higher the sodium concentration, the higher the degree of beverage discoloration.

  Examples of potassium used in the present invention include potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate and the like. Potassium salts such as a mixture can be blended, and those derived from added fruit juices or fragrances are also included. The potassium concentration has a greater effect on the color tone when stored at high temperatures for a long period of time compared to the sodium concentration. Thus, from the viewpoint of stability, the potassium content in the packaged beverage of the present invention is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and still more preferably. 0.003 to 0.12% by mass.

  The acidulant in the present invention is at least one selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, malic acid, and salts thereof. These can be used alone, but in order to obtain an appropriate acidity, or in combination with salts thereof is preferable. Specific examples include trisodium citrate, monopotassium citrate, tripotassium citrate, sodium gluconate, potassium gluconate, sodium tartrate, trisodium tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, and sodium fumarate. It is done.

  Other acidulants include adipic acid and fruit juices extracted from natural ingredients. It is preferable that the sour agent is contained in the container-packed beverage of the present invention in an amount of 0.01 to 0.7% by mass, particularly 0.02 to 0.6% by mass. Inorganic acids and inorganic acid salts can also be used. Examples of inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium metaphosphate, and tripotassium phosphate. It is done. These inorganic acids and inorganic acid salts are preferably 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass, in the packaged beverage of the present invention.

A fragrance | flavor (flavor) and fruit juice (fruit juice) can be mix | blended with the container-packed drink of this invention in order to improve 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. Particularly preferred is a combination of tea flavor, preferably green tea or black tea flavor with fruit juice. Preferred fruit juices can include apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, kyui, pineapple, passion fruit, mango, guava, raspberries and cherries. Preferably, citrus juice, grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof are most preferred. 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 container-packed beverage of the present invention in an amount of 0.001 to 20% by weight, more preferably 0.002 to 10% by weight. 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, etc. can be used. These flavors may be derived from natural sources such as fruit juices and perfume oils, or may be synthesized.
Perfumes can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Such a fragrance is preferably added to the packaged beverage of the present invention in an amount of 0.0001 to 5% by weight, more preferably 0.001 to 3% by weight.

  The container-packed beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin B and vitamin E are added. Other vitamins such as vitamin D may also be added. Vitamin B includes vitamin B group selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, sodium riboflavin 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxy hydrochloride, cyanocobalamin, and folic acid Biotin can also be used in the beverage of the present invention. These vitamins are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US2005 / 003068 description: US Reference Daily Intake).

  The container-packed beverage of the present invention can further contain a mineral. 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.

  In the packaged beverage of the present invention, cyclodextrin can be used in combination in order to suppress the bitter taste of non-polymer catechins. Examples of the cyclodextrin include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. These cyclodextrins are preferably 0.005 to 0.5% by mass, more preferably 0.02 to 0.3% by mass, and particularly preferably 0.05 to 0.25% in the packaged beverage of the present invention. Add so that it becomes mass%.

  Thus, in the packaged beverage of the present invention, in accordance with tea-derived components, antioxidants, various esters, inorganic salts, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, You may mix | blend additives, such as a pH adjuster and a quality stabilizer, individually or in combination.

  Moreover, the container-packed drink of the container of this invention can be made into a tea-type drink, or can also be made into a non-tea-type drink. Examples of tea-based beverages include the present invention tea beverages such as green tea beverages, semi-fermented tea beverages such as oolong tea beverages, and fermented tea beverages such as black tea beverages. Moreover, the container-packed drink of this invention can also be made into a functional drink, for example, can also be made into non-tea type drinks, such as enhanced water, bottled water, a sports drink, and near water.

  The calories of the packaged beverage of the present invention are calculated at 4 kcal per gram for glucose, fructose and sucrose contained in 100 ml of beverage, and 0 Kcal per gram for erythritol. Here, the packaged tea beverage of the present invention has a low calorie of preferably 40 kcal / 240 ml or less, more preferably 2 to 35 kcal / 240 ml or less, particularly preferably 3 to 30 kcal / 240 ml or less.

  Containers that can be used in the container-packed beverages of the present invention are provided in ordinary forms such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. can do. The container-packed drink here means a drink that can be taken without dilution.

  Moreover, the container-packed drink of this invention can be manufactured on the sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be 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 non-polymer catechins Samples diluted with distilled water (0.8 μm) and then diluted with distilled water were 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 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted, and measurement was performed by a gradient method 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. (Normally, the concentrations of catechins and caffeine are expressed as mass / volume% (% [w / v]), but the contents in the examples are expressed by mass by multiplying the liquid amount).

Method for measuring flavone derivative The analytical instrument used was HPLC. The model numbers of the unit units are as follows. UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (intact Inc.).
The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent: acetonitrile / water: 50/50.
In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Evaluation of flavor A drinking test was conducted by five panelists.

Storage test The prepared beverage was stored at 55 ° C. for 2 weeks, and the change in the color tone of the beverage before and after storage was visually evaluated by 5 panelists according to the following criteria. Furthermore, non-polymer catechins were measured.
A: No change, B: Some change, C: Change, D: Large change

Example 1
100 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd. “Polyphenone HG”) was dispersed in 900 g of 90.0% by mass ethanol, aged for 30 minutes, and filtered through No. 2 filter paper and 0.2 μm pore size filter paper. Then, 200 mL of water was added and concentrated under reduced pressure to obtain a purified product. 75.0 g of the obtained non-polymer catechins composition was put into a stainless steel container, the total amount was made 1,000 g with ion-exchanged water, and 3.0 g of 5% by mass sodium bicarbonate aqueous solution was added to pH 5.5. Adjusted. Then, under stirring conditions of 22 ° C. and 150 r / min, 0.27 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) in 1.07 g of ion-exchanged water (2.4% based on non-polymer catechins) ) Was added, and the enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a warm bath at 95 ° C., held at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, then cooled to 25 ° C., and then concentrated. The purified non-polymer catechins of the green tea extract obtained after the tannase treatment were 15.0% by mass, and the non-polymer gallate content was 45.1% by mass. 8.5 g of this purified product aqueous solution was added with 1.0 g of citrus energy 1000 (flavone derivative content: 1.0% by weight, manufactured by Ogawa Fragrance). Further, anhydrous crystalline fructose, erythritol, citric acid, citric acid 3Na, L-ascorbine Acid and lemon lime flavor were added, and water was added to make the total amount 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Example 2
A beverage similar to that of Example 1 was produced except that 1.0 g of citrus energy 2000 (flavone derivative content: 1.0% by weight, manufactured by Ogawa Fragrance) was used as the flavone derivative.

Example 3
Purified product of green tea extract obtained in Example 1 (5.3 g), Citrus Energy 1000 (1.0 g), Chinese green tea extract powder, anhydrous crystalline fructose, erythritol, L-ascorbic acid, green tea flavoring agent, water Was added to make a total amount of 1,000 g, and then a beverage was produced in the same manner as in Example 1. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Example 4
8.5 g of purified green tea extract obtained in Example 1, 1.0 g of citrus energy 1000, Indian tea extract powder, anhydrous crystalline fructose, erythritol, L-ascorbic acid, 5% aqueous sodium bicarbonate solution, black tea flavor After adding a total amount of 1,000 g with water, a beverage was produced in the same manner as in Example 1. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Comparative Example 1
A beverage similar to that in Example 1 was produced except that the amount of citric acid 3Na was increased without adding the flavone derivative.

Comparative Example 2
A beverage similar to that in Example 3 was produced except that L-ascorbic acid Na, 5% aqueous sodium bicarbonate solution was used in place of L-ascorbic acid without adding a flavone derivative.

Comparative Example 3
A beverage similar to that in Example 4 was produced, except that the 5% aqueous sodium bicarbonate solution was increased without adding the flavone derivative.

  As is apparent from Table 1, when containing a high concentration of non-polymer catechins and blending with a flavone derivative, bitterness is remarkably suppressed, and by adjusting to an optimal pH despite containing a sweetener. It is clear that it is suitable for long-term storage.

Claims (7)

(A) Non-polymer catechins 0.05 to 0.5% by mass,
(B) General formula (I) (wherein R ¹ , R ³ , R ⁴ , R ⁶ and R ⁸ are methoxy groups or hydrogen atoms, R ² and R ⁷ are methoxy groups, and R ⁵ is a methoxy group or 0.0000001 to 0.01% by mass of flavone derivatives represented by

(C) containing 0.0001 to 20% by mass of a sweetener,
(D) The non-polymer catechin gallate compound ratio is 5 to 95% by mass,
(E) A packaged beverage having a pH of 2.5 to 5.1.   The packaged beverage according to claim 1, wherein the flavone derivative (I) is one or more selected from tetramethoxyflavone, pentamethoxyflavone, heptamethoxyflavone, tangerine and nobiletin.   The packaged beverage according to claim 1 or 2, wherein the flavone derivative (I) is an extract of a citrus family plant.   (F) Non-polymer catechin non-epimer ratio is 5-25 mass%, The container-packed drink of any one of Claims 1-3.
(D) The non-polymer catechin gallate body ratio is 5 to 50% by mass, The container-packed beverage according to any one of claims 1 to 4.   The container-packed beverage according to any one of claims 1 to 5, wherein the sweetener is at least one selected from fructose, glucose, sucrose, and fructose-glucose liquid sugar.   A method for suppressing the bitter taste of non-polymer catechins containing a flavone derivative.