JP2009034076A - Packaged beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged beverage containing non-polymer catechins at a high concentration and a soybean milk extract or soybean milk, removing a grassy smell or astringency and having suppressed bitterness. <P>SOLUTION: The packaged beverage is obtained by formulating a concentrate of a tea extract and includes (A) 0.05-0.5 mass% of the non-polymer catechins, (B) 0.0001-0.1 mass% of isoflavones and (C) 0.0001-20 mass% of one or more kinds selected from fructose, glucose and sucrose. The packaged beverage satisfies (D) where pH is 2.5-7.5 and the content weight ratio [(A)/(G)] of (A) the non-polymer catechins to (G) the total polyphenol is 0.2-1.0. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a packaged beverage containing non-polymer catechins and isoflavones.

  The effects of catechins have been reported to have an action to suppress cholesterol elevation, an action to inhibit α-amylase activity, etc. (Patent Documents 1 and 2). In order to express such a physiological effect, since it is necessary to ingest a large amount of catechins more simply, a technique for blending catechins with a high concentration in a beverage 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 for reducing the bitterness of these tea-based beverages, a method of incorporating cyclodextrin has been reported (Patent Document 3). This bitterness is attributed to the non-polymer catechin gallate body, and there is a limit to the suppression of bitterness by conventional cyclodextrins.

On the other hand, soy milk is expected to be a healthy drink because it contains abundant high-quality soy protein, but there is a problem that the flavor of the product is not good because the soy milk-specific blue smell and astringency are very strong. . For this reason, the flavor of soy milk is improved by removing the blue odor and the astringent taste (Patent Document 4). In addition, soymilk extract containing isoflavones contained in the raw material soybean has been widely used in health foods (Patent Documents 5 to 7), but does not affect the original flavor of foods and beverages. It has not been known as a deterioration inhibitor or a taste improving agent such as acidity, salty taste, sweetness and the like.
JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A JP-A-6-245728 Special table 2003-508526 gazette JP 2005-89396 A JP 2005-229855 A

  Conventionally, a large amount of cyclodextrin has been required to reduce the bitterness of a packaged beverage containing a high concentration of non-polymer catechins. However, when a large amount of cyclodextrin is added, the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself. Accordingly, an object of the present invention is to provide a container-packed beverage that is excellent in long-term storage despite containing a sweetener and a means for reducing the bitter taste of the container-packed beverage without impairing the original flavor of the beverage. There is.

  Accordingly, the present inventor has conducted various studies to reduce the bitter taste after heat sterilization of a packaged beverage containing a high concentration of non-polymer catechins without reducing the flavor. As a result, a certain amount of isoflavones and sweeteners were obtained. As a result, it was found that a blue odor and an astringent taste were removed, an excellent bitterness reducing effect was obtained, and a packaged beverage having the original flavor of the beverage was obtained.

That is, the present invention contains a concentrate of tea extract,
(A) Non-polymer catechins 0.05 to 0.5% by mass,
(B) Isoflavones 0.0001 to 0.1% by mass, and
(C) 0.0001-20 mass% containing 1 or more types chosen from fructose, glucose, and sucrose,
(D) pH is 2.5-7.5,
(A) The container-packed drink whose content weight ratio [(A) / (E)] of non-polymer catechins and (E) total polyphenol is 0.2-1.0 is provided.

  According to the present invention, a container-packed beverage containing a high concentration of non-polymer catechins, wherein the bitterness derived from gallates is suppressed and a beverage excellent in long-term storage despite containing a sweetener is provided. can get.

  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 collective term. The density | concentration of non-polymer catechin here is defined based on said total amount of 8 types.

  In the packaged beverage of the present invention, (A) non-polymer catechins are preferably 0.05 to 0.5% by mass, more preferably 0.07 to 0.4% by mass, and still more preferably 0.00. The content is from 08 to 0.3% by mass, and most preferably from 0.09 to 0.2% by mass. If the non-polymer catechins were within this range, the bitter taste derived from catechins was suppressed, and despite having a sweetener, it was excellent in long-term storage. In addition, when the non-polymer catechin content is less than 0.05% by weight, the physiological effect of the non-polymer catechins is not sufficiently expressed, and when it exceeds 0.5% by weight, 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. The ratio ([(F) / (A)] × 100) of (F) non-polymer catechins in (A) non-polymer catechins in the packaged beverage of the present invention is 5 to 25 masses. % Is preferable, and further 8 to 20% by mass, particularly 10 to 15% by mass is preferable from the viewpoints of flavor and storage stability.

  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, (G) non-polymer catechin gallate bodies (I) in (A) non-polymer catechins in the packaged beverage of the present invention (I ) Ratio ([(E) / (G)] × 100) is preferably 5 to 95% by mass, more preferably 8 to 55% by mass, and most preferably 10 to 46% by mass from the viewpoint of bitterness suppression. In addition, the concentration of gallates of non-polymer catechins in the present invention is preferably in the range of 30 to 100 mg / 100 mL because the aftertaste is improved.

  The packaged beverage having a high concentration of non-polymer catechins in the present invention can be obtained by adjusting the concentration of non-polymer catechins by blending a concentrate of tea extract, particularly a concentrate of green tea extract. . Specifically, an aqueous solution of a green tea extract concentrate, or a mixture of the green tea extract concentrate and a green tea extract, a semi-fermented tea extract or a fermented tea extract. The concentrate of green tea extract here refers to a product obtained by removing some water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, and purifying it in some cases to increase the concentration of non-polymer catechins. As the form, various forms such as solid, aqueous solution, slurry and the like can be mentioned. The green tea extract refers to an extract that is not subjected to concentration or purification operations.

  The concentrate of the green tea extract containing non-polymer catechins can be selected from commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like. If the concentration of non-polymer catechins is in the above range, purified products thereof may be used. 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 the green tea extract or its concentrate with tannase treatment. In the tannase treatment, 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 [(H) / (A)] of (A) non-polymer catechins and (H) caffeine in the packaged beverage of the present invention is preferably 0.0001 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. When the ratio of caffeine to non-polymer catechins is in the range of 0.0001 to 0.16, it is preferable in terms of flavor balance and does not impair the original appearance of the beverage. Caffeine may be caffeine naturally present in green tea extract, fragrance, fruit juice and other components used as a raw material, or may be newly blended caffeine.

  In the container-packed beverage of the present invention, if the isoflavones are in the range of 0.0001 to 0.1% by mass, the non-polymer catechins can be sufficiently bitter. From the viewpoint of the bitterness suppressing effect, 0.0001 to 0.05% by mass, particularly 0.001 to 0.05% by mass is more preferable. Here, when the isoflavones are 0.0001 mass% or more, a sufficient bitterness suppressing effect can be exhibited. In particular, isoflavones have the effect of suppressing the bitter taste of non-polymer catechin gallates.

  In the present invention, (B) isoflavones are preferably blended with soymilk extract as soymilk. Of the soy milk extract or soy milk, soy milk is a beverage that has been soaked in water and crushed, then boiled with water, and then boiled. Because it is difficult to drink the soy milk as it is, prepared soy milk made easy to drink by adding sweeteners, fragrances, vegetable oils, etc. is also on the market. The soymilk extract is obtained by concentrating and spray-drying the above-mentioned soymilk, and one having improved solubility in water is usually used. Here, the compounding quantity as a soymilk extract or soymilk can be 0.001-99 mass% in this invention container-packed drink.

  The soymilk extract or soymilk used in the container-packed beverage of the present invention contains flavonoids that are particularly abundant in soybean germ, and particularly contains isoflavones. Here, the isoflavones are preferably a compound represented by the general formula (I) or a glycoside thereof.

[Wherein, R ³ is hydrogen, a hydroxy group or an alkoxy group, an alkyl group, or an alkenyl group, R ⁴ is hydrogen, a hydroxy group, or an alkoxy group, and R ⁵ is hydrogen, a hydroxy group, or an alkoxy group. , An alkyl group, or an alkenyl group, R ⁶ is hydrogen, a hydroxy group, an alkoxy group, or an alkyl group; R ² ′ is hydrogen, a hydroxy group, an alkoxy group, an alkyl group, or an alkenyl group, and R ³ ′ is hydrogen, hydroxy group, alkoxy group, alkyl group, or alkenyl group, R ⁴ ′ is hydrogen, hydroxy group, or alkoxy group, R ⁵ ′ is hydrogen, hydroxy group, alkoxy group, An alkyl group or an alkenyl group, and R ⁶ ′ is hydrogen, a hydroxy group, an alkoxy group, an alkyl group, or an alkenyl group.

  Specifically, daidzein, genistein, glycitein, soybean in, genistin, glycitin, 6 ''-0-malonyl soybean in, 6 ''-0-malonyl genistin, 6 ''-0-malonyl glycitin, 6 ''-0 -Acetyl soyin, 6 "-0-acetylgenistin, 6" -0-acetylglycitin, 6 "-0-succinyl soyin, 6" -0-succinylgenistin or 6 "-0-succinyl Examples include soybean isoflavones such as glycitin or glycosides thereof.

  The intake of isoflavones is ideally 40 mg to 50 mg per day (US RDI standard: US 2005/0003068 description: US Reference Daily Intake). For example, it is sufficient to ingest 100 to 200 mL / day of a beverage containing about 0.03% by mass of isoflavones.

  Furthermore, the content weight ratio [(A) / (E)] of (A) non-polymer catechins and (E) total polyphenols in the packaged beverage of the present invention is 0.2 to 1.0, preferably It is 0.5 to 0.99, more preferably 0.7 to 0.98, and most preferably 0.85 to 0.97. Here, if it is 0.2 or more, a bitterness suppressing effect can be expected.

  The packaged beverage of the present invention contains (C) one or more selected from fructose, glucose and sucrose. 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 there are too few sweeteners, and the sourness and saltiness cannot be balanced. Therefore, the sweetness when 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 glossary 4-2, sweetness degree classification, document 11 (Beverage Japan); 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 feeling over the throat is poor. These sweeteners include those in tea extracts.

  The glucose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. The fructose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. The content of fructose-glucose liquid sugar is 0.01-7% by mass, more preferably 0.1-6% by mass, and particularly preferably 1.0-5% by mass. When these sweeteners are blended in a total of 20% by mass or less, coloring due to browning during storage of beverages can be prevented.

  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.

  In addition to the above sweeteners, complex polysaccharides, glycerols, sugar alcohols, artificial sweeteners, and the like can be used in the packaged beverage of the present invention. Glycerols are preferably 0.1 to 15% by mass, preferably 0.1 to 10% by mass, and can be used in the packaged beverage of the present invention.

  Examples of complex polysaccharides include maltodextrin, corn syrup, high fructose corn syrup, agape extract, maple syrup, sugar cane, honey and the like, and a preferred example is maltodextrin. Furthermore, complex polysaccharide becomes like this. Preferably it is 0.1-15 mass%, More preferably, 0.2-10 mass% can be used for the container-packed drink of this invention. Also thaumatin, stevinoside and other natural source sweeteners can be used.

  Examples of the sugar alcohol used in the packaged beverage of the present invention include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol and the like. Of these, erythritol with low calories is preferred. As for content of these sugar alcohols in the container-packed drink of this invention, 0.0001-20 mass% is preferable.

  Examples of the artificial sweetener used in the packaged beverage of the present invention include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D-alaninamide, L -Aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkaneamide, L-aspartyl-1-hydroxyethylalkaneamide, high sweetness sweeteners such as sucralose, glycyrrhizin, synthetic alkoxy aromatic compounds and the like. The content of these artificial sweeteners is preferably 0.0001 to 20% by mass.

  In the packaged beverage of the present invention, (D) pH is in the range of 2.5 to 7.5 from the viewpoints of flavor and storage stability. More preferably, it is 3.0-4.5, Most preferably, it is 3.8-4.2. In the case of a non-dairy beverage, when the pH is 2.5 to 5.1, non-polymer catechins do not decrease due to reaction with carbohydrates used in combination even during long-term storage. In the case of milk-based beverages, protein precipitation occurs when the pH is adjusted to acidic, so the pH is preferably in the range of 6.0 to 7.5, and non-polymer catechins are not reduced when stored for a long period of time. It is preferable to store in a refrigerated state. By adjusting the pH to the above range with ascorbic acid or a salt thereof, citric acid, or the like, the beverage can be stored for a long time and has an appropriate acidity.

  A sour agent can be used for the container-packed drink of this invention. 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, malic acid and salts thereof, and these can be used for long-term storage alone. Although the pH is reached, it is preferable to use these acids and their salts in combination in order to obtain an appropriate acidity. 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. Inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate, disodium hydrogen phosphate, dihydrogen sodium phosphate, trisodium metaphosphate, phosphoric acid 3 potassium etc. are mentioned. These inorganic acids and inorganic acid salts are preferably 0.02 to 0.5% by mass, particularly 0.02 to 0.3% by mass, in the packaged beverage of the present invention.

  In the packaged beverage of the present invention, sodium and potassium can be further used as minerals. Examples of sodium used in the present invention include sodium ascorbate, sodium, sodium carbonate, sodium bicarbonate, sodium citrate, sodium chloride phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like, and mixtures thereof. Salt can be blended. Sodium may also be derived from added fruit juice or tea ingredients. The higher the sodium concentration, the higher the degree of beverage discoloration. 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%.

  As potassium used for this invention, compounds other than potassium contained in a tea extract can be added and the density | concentration can be raised. For example, a potassium salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof is formulated. It may also be derived from added fruit juices or fragrances. 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.

  Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5% by mass, and if this total concentration is less than 0.001% by mass, the taste tends to be unsatisfactory, which is not preferable. On the other hand, if it exceeds 0.5% by mass, the salt itself has a strong taste and tends to be unpreferable for long-term drinking.

  In the packaged beverage of the present invention, minerals other than sodium and potassium can be used. Metal salts of calcium include calcium citrate, calcium acetate, calcium lactate, calcium pantothenate, calcium carbonate, calcium chloride, calcium hydroxide, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Easily available salts such as calcium glycerophosphate, calcium gluconate, calcined calcium (sea urchin calcined calcium, shell calcined calcium, bone calcined calcium) etc. and mixtures thereof are blended. The total amount of calcium used in the packaged beverage of the present invention is preferably 0.0012 to 0.12% by mass, which is at least 10% by mass or more of the daily requirement (US RDI standard).

  Magnesium metal salts incorporate readily available salts such as magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and the like and mixtures thereof. The total amount of magnesium used in the packaged beverage of the present invention is preferably 0.00012 to 0.006% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

  Zinc metal salts incorporate readily available salts such as zinc salts, zinc gluconate, zinc sulfate, zinc chloride, zinc oxide, zinc stearate and the like and mixtures thereof. The total amount of zinc used in the present invention is preferably 0.000048 to 0.0024% by mass, which is at least 10% by mass or more of the daily requirement (US RDI standard).

  Metal salts of iron include ferric chloride, iron citrate, ferric pyrophosphate, ferric pyrophosphate solution, ferrous sulfate, ammonium iron citrate, ferrous gluconate, iron lactate and the like Formulate readily available salts such as mixtures. The total amount of iron used in the packaged beverage of the present invention is preferably 0.00004 to 0.002% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

  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. As vitamin B, there is a vitamin B group selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, sodium riboflavin 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, folic acid and biotin. Can be mentioned. These vitamin B is preferably at least 10% by mass or more of the daily requirement (US RDI standard).

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. In particular, a combination of tea flavors with fruit juice, preferably green tea or black tea flavors is preferred. Preferred fruit juices can include apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberrys, grapes, cuoys, pineapples, passion fruits, mangos, 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 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 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.
Perfumes can include blends of various flavors such as spices such as lemon and lime flavors, citrus flavors and selected cola soft drink flavors. Such a fragrance | flavor can mix | blend 0.0001-5 mass% preferably in this invention drink, More preferably, 0.001-3 mass% can be mix | blended.

  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.

  Thus, in the packaged beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, Additives such as emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

  The packaged beverage of the present invention can be a non-carbonated beverage, but can also be a carbonated beverage. That is, by having an appropriate foaming property by carbon dioxide gas, the bitter taste of non-polymer catechins can be suppressed, and a soft feeling and a refreshing feeling can be continuously imparted. Examples of tea-based beverages include unfermented 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, a sports drink, and near water.

  In addition to tea-based beverages, the container-packed beverages of the present invention can also be emulsified beverages such as soy milk beverages, milk coffee, milk tea, and milk cocoa.

  Glycerol fatty acid ester, fatty acid mono- and diglyceride, mono- and diglyceride acetate, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester Lecithin, enzymatically decomposed lecithin, plant lecithin bile powder fractionated lecithin, egg yolk lecithin can be used.

  Further, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol alginate, sodium carboxymethyl cellulose, sodium polyacrylate, methyl cellulose, casein Na, gum arabic, arabinogalactan, gati gum, curdlan, carrageenan, processed Yukema algae , Refined carrageenan yukema algae powder, salt of carrageenan carrageenan added with polysorbate 80, caraya gum, carob bean gum (locust bean gum), xanthan gum, guar gum, psyllium seed gum, gellan gum, tragand gum, microfibrous cellulose (microcrystalline cellulose), far celeran, pectin , Agar, cyclodextrin, gelatin, hydroxypropyl methylcellulose Vinegar, thickening stabilizer such as polydextrose can be used.

  Moreover, the container-packed drink of this invention is 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 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 non-polymer catechins and caffeine An octadecyl group-introduced liquid was filtered using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, and then filtered with distilled water (0.8 μm). A packed column for chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was attached, and the measurement was performed at a column temperature of 35 ° C. by a gradient method. 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. .

Method for measuring isoflavones HPLC was used as an analytical instrument. Model of unit of equipment: UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi Corporation) High Technology), Autosampler: L-2200 (Hitachi High-Technologies Corporation), Column: Cadenza CD-C18 Inner Diameter 4.6 mm × Length 150 mm, Particle Size 3 μm (Intact Corporation). Sample injection volume: 10 μL, flow rate: 0.5 mL / min, UV-VIS detector set wavelength: 260 nm, column oven set temperature: 40 ° C., eluent: 0.5% acetic acid / acetonitrile: 80/20.
In HPLC, 1 g of a sample is precisely weighed, made up to 10 mL with an eluent, deproteinized by centrifugation, and filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.). For analysis.

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). Color 5 mL of sample with 5 mL of iron tartrate standard solution, dissolve in 25 mL with phosphate buffer, measure the absorbance at 540 nm, and determine the total amount of polyphenols from the calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle 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.

Storage test The prepared beverage was stored at 25 ° C. for 3 months, 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, and UV absorption was measured.
A: No change, B: Some change, C: Change, D: Large change

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

Example 1
100 g of commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) is dispersed in 900 g of 90.0% by mass ethanol, 20 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and acid clay (Mizuka Ace #) (600, manufactured by Mizusawa Chemical Co., Ltd.) was added, and stirring was continued for about 10 minutes. Thereafter, the mixture was aged for 30 minutes, filtered through No. 2 filter paper and filter paper having a pore size of 0.2 μm, and 200 mL of water was added and concentrated under reduced pressure to obtain a purified product. Non-polymer catechins in the purified product thus obtained were 15.2% by mass, and the ratio of non-polymer catechin gallates was 58.1% by mass. 75.0 g of the obtained green tea extract purified product (purified product obtained without tannase treatment) was put into a stainless steel container, and the total amount was made 1,000 g with ion-exchanged water. A sodium aqueous solution (3.0 g) was added to adjust the pH to 5.5. 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 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, and 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. Purified product of this green tea extract 5.3g, Chinese green tea extract powder 2.2g, Soybean germ extract powder C (Soy isoflavone content 5.0%, Saneigen FFI Co., Ltd.) 1.0g Dissolved in water. Next, anhydrous crystalline fructose, erythritol, sodium L-ascorbate, and green tea flavor were 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 and flavor evaluation results of this packaged green tea beverage.

Example 2
A packaged black tea beverage was produced in the same manner as in Example 1 except that 0.5 g of Indian tea extract powder and black tea flavor were used in Example 1 and the amount of purified green tea extract was increased. The composition and flavor evaluation results are shown in Table 1.

Example 3
Of the purified product obtained in Example 1, 8.5 g and soybean germ extract powder C 1.0 g were dissolved in water. Next, anhydrous crystalline fructose, erythritol, anhydrous citric acid, citric acid 3Na, L-ascorbic acid, and lemon-lime flavor were added to make a total amount of 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle to produce a container-packed non-tea beverage. The composition and flavor evaluation results are shown in Table 1.

Example 4
A non-tea beverage packaged in a container was produced in the same manner as in Example 3 except that 3.0 g of soybean polysaccharide SM-1200 (content of soybean isoflavones: 0.16%, San-Ei Gen FFI Co., Ltd.) was used. The composition and flavor evaluation results are shown in Table 1.

Example 5
A container-packed non-tea beverage was produced in the same manner as in Example 3 except that the purified product obtained without performing tannase treatment in Example 1 was used. The composition and flavor evaluation results are shown in Table 1.

Example 6
2.6 kg peeled soybeans were put into 20 kg of boiling 1% sodium bicarbonate aqueous solution and heated for 2 to 6 minutes. The resulting 3.5 kg heat-treated soybean was ground while pouring a 0.1% sodium bicarbonate aqueous solution heated to 90 ° C. or higher, so that the final liquid amount was about 20 kg, which is 8 times the amount of soybean used. This soybean grind was heated to 80 ° C. to obtain 12 kg of soy milk having a total solid content of 10.0% and a pH of 8.4. This soymilk was adjusted to pH 6.8-7.0, and 3.66 mass% of granulated sugar was added. This soymilk contains 0.03% by weight of soy isoflavones. 8.5 g of the purified product obtained in Example 1 was blended with this soymilk to produce a soymilk beverage. The composition and flavor evaluation results are shown in Table 1.

Comparative Examples 1-3
The drink similar to Examples 1-3 was manufactured, without adding soybean germ extract powder C or soybean polysaccharide SM-1200.

Comparative Example 4
A beverage similar to that in Example 4 was produced without adding the purified product obtained in Example 1.

  As is apparent from Table 1, when a soy milk extract as an isoflavone source was blended with a container-packed beverage containing a high concentration of non-polymer catechins, the bitter taste was remarkably suppressed. In addition, the storage stability was remarkably improved when soy milk was mixed with a high concentration of non-polymer catechins.

Claims (7)

(A) Non-polymer catechins 0.05 to 0.5% by mass,
(B) Isoflavones 0.0001 to 0.1% by mass, and
(C) 0.0001-20 mass% containing 1 or more types chosen from fructose, glucose, and sucrose,
(D) pH is 2.5-7.5,
(A) Container-packed drink whose content weight ratio [(A) / (E)] of non-polymer catechins and (E) total polyphenol is 0.2-1.0   Isoflavones are daidzein, genistein, glycitein, soybean in, genistin, glycitin, 6 ″ -0-malonyl soybean in, 6 ″ -0-malonyl genistin, 6 ″ -0-malonyl glycitin, 6 ″ -0 -Acetyl soyin, 6 "-0-acetylgenistin, 6" -0-acetylglycitin, 6 "-0-succinyl soyin, 6" -0-succinylgenistin or 6 "-0-succinyl The container-packed beverage according to claim 1, wherein the beverage is one or more selected from soybean isoflavones such as glycine and glycosides thereof. (F) The container-packed beverage according to claim 1 or 2, wherein the non-epimeric ratio of the non-polymer catechins is 5 to 25% by mass. The container-packed beverage according to any one of claims 1 to 3, wherein (G) the non-polymer catechins have a gallate content of 5 to 55% by mass. The content mass ratio [(H) / (A)] of (H) caffeine and (A) non-polymer catechins is 0.0001 to 0.16. Containerized beverage.   It is a tea-type drink, The container-packed drink of any one of Claims 1-5.   The container-packed beverage according to any one of claims 1 to 5, which is a non-tea beverage.