JP2009060880A - Bottled beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bottled beverage having suppressed bitterness, excellent flavor, no odd taste and a high catechin content. <P>SOLUTION: The bottled beverage comprises (A) 0.05-0.6 mass% of a nonpolymerized catechin, (B) a pyrazine and (C) an alcohol and has 5-95 mass% of gallate body ratio in the nonpolymerized catechin and the gas chromatographic area ratio of (B)/(C) in the beverage of 0.10-0.55, if necessary, mixed with a tea extract concentrate and adjusted to pH 5-7. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins and having a reduced bitter taste.

  The effects of catechins have been reported to inhibit cholesterol elevation, inhibit amylase activity, etc. (see, for example, Patent Documents 1 and 2). In order to express such physiological effects of catechins, since it is necessary to ingest a large amount of catechins more easily, a technique for blending catechins in a high concentration in a beverage is desired. As one of these methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (for example, see Patent Documents 3 to 5).

  However, when a commercially available concentrate of green tea extract was used as it was, the ingredients contained in the concentrate of green tea extract had an effect, resulting in a strong bitter taste and poor throat penetration. Furthermore, it was not suitable for long-term drinking, which is necessary for expressing the physiological effects of catechins. Thus, a beverage that reduces the bitterness derived from catechins unique to high-concentration catechin-containing beverages has been desired.

There exists a technique (patent document 6) etc. which mix cyclodextrin in order to control the bitterness of a drink containing high concentration catechins.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP-A-1-174328

However, in order to suppress bitterness by adding cyclodextrin, it is necessary to add a large amount of cyclodextrin, and when a large amount of cyclodextrin is added, there arises a problem that a bad taste due to cyclodextrin occurs.
Accordingly, an object of the present invention is to provide means for suppressing the bitter taste of a high-concentration catechin-containing container-packed beverage without impairing the original flavor of tea.

  Accordingly, as a result of various investigations focusing on the tea-derived components, the present inventors have found that there are components that suppress the bitter taste of catechins among the components contained in the tea leaves that have been fired. As a result of further investigation, it was found that a bitter taste can be suppressed and a packaged beverage having a good flavor can be obtained by blending a certain amount of this component and adjusting the gallate body ratio in catechins.

That is, the present invention
(A) Non-polymer catechins 0.05 to 0.6% by mass,
(B) pyrazines, and (C) alcohols, the gallate content in non-polymer catechins is 5 to 95% by mass, and (B) / (C) (gas chromatograph in beverage) The area ratio) is 0.10 to 0.55.

  According to the present invention, a packaged beverage containing catechins at a high concentration and having reduced bitterness can be obtained. Moreover, the obtained container-packed drink has a favorable flavor and does not have an off-taste like other additives.

  In the present invention, (A) non-polymer catechins means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate and the like. It is a collective term for all body catechins. The density | concentration of non-polymer catechin here is defined based on said 8 types total amount.

  In the packaged beverage of the present invention, (A) non-polymer catechins are preferably 0.05 to 0.6% by mass, more preferably 0.07 to 0.5% by mass, and still more preferably 0.00. The content is from 08 to 0.4% by mass, and most preferably from 0.09 to 0.3% by mass. If the non-polymer catechins are within this range, a large amount of non-polymer catechins can be easily ingested, and the non-polymer catechins can be effectively absorbed into the body.

  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 ([(D) / (A)] × 100) of (D) non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention is 20 to 20 It is preferably 70% by mass, more preferably 30 to 65% by mass, and particularly preferably 40 to 60% by mass from the viewpoint of color tone 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 the gallate body has a strong bitter taste, the proportion of gallate body of non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention (gallate body ratio (mass%) = [non- It is preferable from the viewpoint of bitterness suppression that the gallate form of the polymer catechins / (A) the total amount of the non-polymer catechins] × 100) is 5 to 95% by mass, and further 10 to 50% by mass.

The packaged beverage of the present invention contains a component selected from (B) pyrazines and (C) alcohols. Although these components are components contained in the tea leaves that have been fired, it is not known how they act on the bitter taste of catechins. The area ratio of (B) / (C) is 0.10 to 0.55 in a packaged beverage from the viewpoint of bitterness suppressing effect and flavor. More preferably, the area ratio of (B) / (C) is preferably adjusted to 0.15 to 0.50, more preferably 0.20 to 0.50. When the area ratio of (B) / (C) is in the above range, a sufficient bitterness suppressing effect can be obtained.
Here, the area ratio refers to the ratio of the area of each peak of the beverage gas chromatograph.

  In addition, the component (B) pyrazines in the container-packed beverage of the present invention can be contained in the beverage by using a fired tea extract. The fired tea extract is contained in the beverage as a soluble solid content in an amount of 0.07% by mass to 0.60% by mass, more preferably 0.07% by mass to 0.50% by mass.

  These (B) pyrazine components may be commercially available products, or may be chemically synthesized, but are preferably extracted from fired stems and tea leaves.

(B) As a pyrazines component, it can extract from the stem and tea leaf which gave the burning process (burning process tea). As the stem or tea leaf, those produced from tea leaves obtained from the genus Camellia, for example, C. sinensis, C. assamica, Yabuki species and their hybrids are used. Tea making means, that is, the degree of fermentation includes non-fermented, semi-fermented, and fermented, but non-fermented ones are particularly preferable.
In addition, as a raw material for the firing process, a stem is preferable to a leaf from the viewpoint of improving the bitterness of the beverage.

Pyrazines refer to methylpyrazine, 2,5-dimethylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, ethylmethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and the sum of these is defined as pyrazines To do. Pyrazines are produced by incineration of tea.
Alcohols refer to 2-penten-1-ol, phenol, linalool, α-terpeneol, 4-vinylphenol, geraniol, nerol, 2-methoxy-4-vinylphenol, and cadynol. It is defined as These alcohols are contained in green tea leaves and fired tea extracts.

  By blending a certain amount of fired tea extract containing pyrazines with the beverage, and by blending green tea leaves and alcohol derived from the fired tea extract, (B) pyrazines / (C) The alcohol ratio can be adjusted.

  (B) The stems and tea leaves from which the components are extracted should not be used as they are, but those that have been subjected to fire processing are used, and the degree of firing changes to a tint color (New Tea Industry Complete Book, August, 1980) 6th edition revised issue, Shizuoka Prefectural Tea Chamber, page 352) is preferable from the viewpoint of bitterness control effect and flavor. If the degree of fire is insufficient, the bitterness suppressing effect is not sufficient, and if the degree of fire is too high, the flavor is lowered. In order to perform the firing so as to achieve such a degree of firing, it is preferable to heat at a temperature of, for example, 150 to 300 ° C., further 170 to 230 ° C. for 1 to 15 minutes, and further for 1 to 10 minutes.

Next, in order to obtain a tea extract containing the component (B) from fired stems or tea leaves (fired tea), it is preferable to extract using water, hot water, hydrous ethanol or the like. The extraction temperature is preferably 40 to 100 ° C, particularly 50 to 70 ° C. The extraction ratio (amount ratio of the solvent to the tea leaves) is preferably 13 to 260, particularly 16 to 70. The extraction time is preferably 5 to 50 minutes, more preferably 20 to 40 minutes. As the extraction means, all the usual extraction means from tea leaves can be adopted.
Moreover, the tea extract containing (B) component from the fired stem and tea leaves is not limited to the said manufacturing method. The component (B) can be concentrated or pulverized and blended into a container-packed beverage, and the aroma component that volatilizes during extraction can be recovered and returned to the extract for use.

The packaged beverage having a high concentration of non-polymer catechins in the present invention is prepared by adjusting the concentration of non-polymer catechins by blending a concentrate of tea extract, particularly purified green tea extract concentrate. Obtainable. Specifically, a green tea extract concentrate, or a mixture of the green tea extract and a green tea extract, a semi-fermented tea extract or a fermented tea extract can be used. 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.
Further, the tea leaves used for the production of the green tea extract may be those using tea leaves fired into the raw green tea.

  The purified 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”, etc. May be further purified. 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 may be used.

  The non-polymer catechins used in the present invention can reduce the gallate body rate by treating the green tea extract with tannase. 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.

  Content ratio of (A) non-polymer catechins and (E) caffeine in the packaged beverage of the present invention (E) Caffeine / (A) Non-polymer catechins are preferably 0.0001 to 0.16. More preferably, it is 0.001-0.15, More preferably, it is 0.01-0.014, More preferably, it is 0.05-0.13. 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. The caffeine may be caffeine naturally present in the green tea extract and other components used as a raw material, or may be newly added caffeine.

  In the container-packed drink of this invention, pH is the range of 5-7 from a viewpoint of storage stability. More preferably, when the pH is 5.5 to 6.5, the storage stability is further maintained.

  In the packaged beverage of the present invention, alkali metals such as sodium and potassium can be further used as minerals. Examples of sodium used in the present invention include sodium ascorbate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate, and the like, and mixtures thereof. Any readily available sodium salt can be formulated. Sodium includes those derived from tea components. The higher the sodium concentration, the lower the bitterness and the higher the degree of discoloration of the beverage. 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, potassium salts 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 mixtures thereof It may also include those 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, there is a tendency to feel unsatisfactory depending on the scene of drinking. It 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. For example, calcium is necessary for normal skeletal system, healthy bone and tooth growth, and plays an important role in cell and nervous system information transmission. 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 at least 10% by mass or more of the daily requirement (US RDI standard: US 2005/003068 description: US Reference Daily Intake). It is preferable that it is 12 mass%.

  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. 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 minerals can also be used in the beverage of the present invention. These vitamin B is preferably at least 10% by mass or more of the daily requirement (US RDI standard).

  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 non-fermented 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 be emulsified beverages such as soy milk beverages, milk coffee, and milk cocoa.

  Glycerin fatty acid esters, fatty acid mono- and diglycerides, mono- and diglyceride acetates, mono- and diglyceride citrates, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters Lecithin, ester gum, enzymatically decomposed lecithin, plant lecithin bile powder fractionated lecithin, egg yolk lecithin can be used.

  Furthermore, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol alginate, sodium carboxymethylcellulose, sodium polyacrylate, methylcellulose, casein Na, gum arabic, arabinogalactan, gati gum, curdlan, carrageenan, processed Yukema algae , Refined carrageenan yukema algae powder, polysorbate 80 added carrageenan salt, caraya gum, carob bean gum (locust bean gum), xanthan gum, guar gum, psyllium seed gum, gellan gum, tragand gum, microfibrous cellulose (microcrystalline cellulose), far selelain, pectin, agar , Cyclodextrin, gelatin, hydroxypropyl methylcellulose, poly Thickening stabilizers such as dextrose may be used.

  Containers that can be used in the container-packed beverages of the present invention include molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles, etc. Can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  In addition, the container-packed beverage of the present invention can be sterilized under the laws and regulations (Food Sanitation Law in Japan) to be applied if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured. 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, it is also possible to return the pH to neutrality under aseptic conditions after heat sterilization under acidic conditions.

(Measurement of non-polymer catechins)
Using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, a sample that has been filtered through a filter (0.8 μm) and then diluted with distilled water is used as a packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by The Chemical Substance Evaluation Research Organization) was attached, and measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was an acetic acid 0.1 mol / L aqueous solution, the B solution was an acetonitrile solution containing acetic acid 0.1 mol / L, the sample injection volume was 20 μL, and the UV detector wavelength was 280 nm (usually catechin) The concentration of the class is expressed by mass / volume% (% [w / v]), but the content in the examples is expressed by mass by multiplying the liquid amount).

(Measurement of pyrazines and alcohols)
Analytical sample preparation Fill 5mL sample into a vial Vial; 10mL Screw Cap Vial (manufactured by SUPELCO)
Analysis method
Extraction by soaking SPME fiber and then analysis by GC / MS
SPME; Solid Phase Microextraction
Fiber used: Carboxen ^TM / Polidimethylsiloxane 85μm (SUPELCO)
Immersion conditions: Temperature: 30 ° C / hour: 35 minutes GC conditions Model: HP6890 Series GC System manufactured by Agilent
Column used: DB-1 (manufactured by J & W) length 60m x inner diameter 0.32mm, film thickness 1μm
Temperature rising condition: 40 ° C (4min hold) -6 ° C / min-60 ° C-3 ° C / min-280 ° C (20min)
MS condition Model: Agilent 5973 Mass Selective Detector
Voltage: 70 eV

(Evaluation method of bitterness and flavor)
The evaluation of the bitterness of the produced packaged beverage was performed by the following method.
Three expert panelists performed sensory evaluation based on the following evaluation criteria.
(Evaluation criteria)
Bitter taste: Evaluation point 6; Strong (Quinine sulfate equivalent to 0.00388 g / 100 mL)
5: Slightly strong (equivalent to quinine sulfate 0.00241g / 100mL)
4; Just right (equivalent to 0.00157g / 100mL quinine sulfate)
3; Slightly weak (equivalent to quinine sulfate 0.00094g / 100mL)
2; weak (quinine sulfate equivalent to 0.00050 g / 100 mL)
Overall evaluation ○: No problems in use ×: Problems in use

Production method of fired tea extract <Production method of fired tea extract from stem>
33.3 g of stalk tea that had been subjected to heat-treatment was immersed in 1000 g of ion-exchanged water at 65 ° C. The total immersion time was 5 minutes. First, the mixture was stirred for 30 seconds, then allowed to stand for 90 seconds, then stirred for 10 seconds, and then allowed to stand until 5 minutes had elapsed from the start of immersion. Thereafter, the stem and the extract were subjected to solid-liquid separation by filtration to obtain a stem extract (the amount of soluble solids in the stem extract was 0.23% by mass).
The tea-fired conditions used in each example and comparative example are described below.
Stem use: Examples 1 and 2, Comparative Examples 1 and 2; Burning temperature 220 ° C., time 150 seconds

<Production method of purified green tea extract>
A green tea extract having a catechin content of 30% is subjected to tannase treatment (tannase concentration 0.8%; reaction temperature 20 ° C., reaction mixture BRIX20) and spray-dried by a spray drying method. The obtained powder was extracted with a mixed solvent of ethanol and water (water: ethanol = 40: 60) and then purified by adding 8 parts by mass of activated carbon to the mixed solution. Adjusted water content. The gallate body ratio is 45% by mass.
Catechin concentration of purified green tea extract: 15%

Examples and Comparative Examples A purified product of green tea extract was adjusted with water to a non-polymer catechin amount of 180 mg / 100 mL, and a fired tea extract was added thereto to prepare a packaged beverage. The pH was adjusted to 6.4 using sodium bicarbonate.
Table 1 shows the results of the bitterness evaluation of the obtained beverage.

  As can be seen from Table 1, as a result of quantification of bitterness using quinine sulfate as a standard, a certain amount of a fire-processed tea extract containing pyrazines is blended with a beverage containing only a purified green tea extract. It was found that the bitterness intensity derived from catechins was alleviated by adjusting the ratio of pyrazines / alcohols therein.

Claims (3)

(A) Non-polymer catechins 0.05 to 0.6% by mass,
(B) pyrazines, and (C) alcohols, the gallate content in non-polymer catechins is 5 to 95% by mass, and (B) / (C) (gas chromatograph in beverage) The area ratio) is 0.10 to 0.55.   The container-packed drink according to claim 1, wherein the concentrate is a blend of tea extract.   The container-packed beverage according to claim 1 or 2, wherein the pH is 5 to 7.