JP2009213369A - Packaged drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a material suppressing discoloration of a packaged drink during preservation, in view of such problems that recently a packaged drink causes discoloration when preserved for a long period at a mass retailer or the like so as to decrease the commercial value. <P>SOLUTION: A discoloration preventing agent for food and drink contains a tea extract. The tea extract is such that (a) a content of epigallocatechin gallate in total catechin is ≥50 wt.%, and a content of epigallocatechin gallate is ≥80 wt.% in gallate catechin, (b) a content of oxalic acid in the tea extract is ≤0.0050 wt.%, (c) a content of caffeine in the tea extract is ≤1.0 wt.%, (d) a ratio of oxalic acid/total catechin is ≤0.002 and a ratio of caffeine/total catechin is ≤0.015. The discoloration preventing agent is added to a packaged drink so as to suppress discoloration of the packaged drink during preservation. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a color change inhibitor for foods and drinks containing a specific tea extract, and a packaged beverage containing a color change inhibitor for foods and drinks and having suppressed color change.

  In recent years, with respect to packaged beverages, when stored for a long time in a mass retailer or the like, there is a problem that discoloration and fading occur and the product value is lowered. In order to solve such problems, natural products such as vitamins C and E have been used as anti-discoloring agents in foods and drinks, but the discoloration preventing effect on foods such as vitamins C and E is not always sufficient. It couldn't be said. Therefore, there is a demand for the development of a discoloration inhibitor that is sufficiently effective and has high safety such as vitamins C and E.

  As a substitute for these discoloration inhibitors, a method using a green tea extract (for example, see Patent Document 1) and a green tea beverage containing a green tea extract, aluminum ions, and silicon ions (for example, see Patent Document 2). Are known.

  However, for green tea extracts that have been used in the past, substances other than catechins change during storage and cause precipitation, etc., so when added to beverages, the commercial value is impaired and color changes during storage It was not something to suppress. Moreover, although the precipitation etc. can be prevented also about the green tea drink containing a green tea extract, an aluminum ion, and a silicon ion, there was not sufficient effect for suppressing a color tone change.

  In addition, a coloring matter is often used as an anti-discoloring agent for foods and drinks, and characterizes foods. However, it tends to deteriorate over time due to various factors during processing, distribution and storage. There are various causes for the deterioration of the pigment, and in each stage of processing such as sterilization and distribution, storage, and sales of food and drink, the color is significantly changed under the influence of light, heat, oxygen, and the like, resulting in a decrease in quality. Furthermore, due to the recent spread of beverages in transparent or semi-transparent plastic containers, foods in transparent bags, and sales in convenience store showcases, the chances of food and beverages being exposed to light have increased dramatically, and light fading of pigments due to light has occurred. The situation is likely to occur. In addition, the hot sale of food and drinks in plastic containers and the like, and the high temperature sales using containers with high oxygen permeability make it easy to be affected by heat, oxygen, and the like.

  In order to solve this, various measures such as sterilization in a short time, distribution at a low temperature, development of a functional container with UV absorption ability, addition of an antioxidant, etc. have been studied. Among them, as addition of an antioxidant Since long ago, synthetic products such as dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), erythorbic acid and derivatives thereof have been added. In recent years, however, these synthetic antioxidants have been pointed out to have an adverse effect on health and have been avoided. Therefore, a method of using various natural antioxidants in place of these synthetic antioxidants alone or in combination is known. For example, an anti-fading agent for gardenia yellow pigments containing polyphenols (chlorogenic acids) such as chlorogenic acid, caffeic acid, and ferulic acid as active ingredients (see, for example, Patent Document 3), and a method for stabilizing pigments including genus genus plants (for example, , Patent Document 4), and anthocyanin-based pigments and / or carotenoid-based pigment fading inhibitors (for example, see Patent Document 5), which contain an extract of Nanten leaves as an active ingredient, have been proposed. However, many of these anti-discoloring agents have the disadvantage that the flavor of the anti-discoloring agent itself adversely affects food and drink.

JP-A No. 2004-129668 (P1-7) JP-A-2004-159665 (P1-12) JP-A-6-93199 (P1-5) JP-A-6-234935 (P1-5) JP-A-8-2224068 (P1-5)

  In the background of such prior art, an object of the present invention is to provide a packaged beverage that does not impair the appearance and flavor of the packaged beverage and suppresses discoloration during storage of the packaged beverage.

  The present invention relates to a packaged beverage for the purpose of suppressing discoloration during storage of a packaged beverage and improving the quality of the final product by adding a discoloration inhibitor.

  As a result of intensive studies to solve the above problems, the present inventors have found that (a) epigallocatechin gallate in the total catechin is 50% by weight or more, and epigallocatechin gallate is 80% in the gallate catechin. % Or more (b) oxalic acid in tea extract is 0.0050% by weight or less, (c) caffeine in tea extract is 1.0% by weight or less, (d) oxalic acid / total catechin is 0.002% By adding a discoloration inhibitor for food and drink containing a tea extract, characterized in that caffeine / total catechin is 0.015 or less, light, heat during storage of packaged beverages, It has been found that discoloration due to the influence of oxygen or the like can be remarkably suppressed. Moreover, it discovered that the said discoloration prevention effect could be further heightened by using together vitamin C or the metal salt of vitamin C with this discoloration prevention agent together.

  By this invention, discoloration of a packaged drink can be suppressed and the quality and value of a final product can be improved.

  Hereinafter, embodiments of the present invention will be described in detail.

The packaged beverage of the present invention contains a discoloration preventing agent that can remarkably suppress discoloration due to the influence of light, heat, oxygen and the like during storage.

  The anti-discoloration agent for foods and drinks containing the tea extract used in the present invention is a botanical tea belonging to the genus Camellia sinensis, and is classified as a non-fermented tea depending on the production method. It is extracted and purified from Rusencha, Hojicha, Kabusecha, Gyokuro, etc. On the other hand, the shape of the tea at the time of extraction is not particularly limited, but preliminarily pulverized from 1 mm to 20 mm is preferable for the purpose of efficiently obtaining extraction and purification.

  In general, catechins of tea extracts are catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, and the ratio of the components is plant. It is also affected by the type, variety, and production area. Moreover, the product which raised specific component ratio industrially by processes, such as refinement | purification, is also marketed.

  The anti-discoloring agent used in the present invention contains 50% by weight or more of epigallocatechin gallate in the total catechin, and epigallocatechin gallate is in gallate catechin (catechin gallate, gallocatechin gallate, epicatechin gallate, If the tea extract contains 80% by weight or more of epigallocatechin gallate), oxalic acid is 0.0050% by weight or less, and caffeine is 1.0% by weight or less, the purification method is not particularly limited. However, it is preferable that the total catechin in the anti-discoloring agent is 70% by weight or more, more preferably 50% by weight or more of epigallocatechin gallate in the total catechin is desirable. Epigallocatechin gallate in the discoloration inhibitor is particularly effective in suppressing discoloration, and the higher the ratio of epigallocatechin gallate in the gallate body, the more effective. When the epigallocatechin gallate is less than 50% by weight in the total catechin, the discoloration suppressing effect of the packaged beverage is lowered. Further, if oxalic acid exceeds 0.0050% by weight, it may react with calcium in the beverage to cause precipitation, and if caffeine exceeds 1.0% by weight, it causes precipitation.

  On the other hand, the timing of adding the discoloration preventing agent used in the present invention is not particularly limited, but it is preferably added before sterilization.

  The method for measuring the content of total catechin, gallate catechin and epigallocatechin gallate (EGCg) of the discoloration inhibitor is not particularly limited, and a known method such as high performance liquid chromatography may be used. it can.

In addition, the measurement of the total catechin, gallate catechin, and epigallocatechin gallate (EGCg) in this invention was performed with the following method.
About 30 mg of a sample (tea extract) is weighed (weighing is Wsam), dissolved in an aqueous phosphoric acid solution, made up to 100 mL, and filtered through a 0.45 μm hydrophilic PTFE filter (concentration: about 0.3 mg). / ML). The filtrate and internal standard solution are mixed in equal amounts, and the sample solution is measured by high performance liquid chromatography. The detector is ultraviolet absorption (measurement wavelength 280 nm), the column temperature is 40 ° C., the mobile phase is methanol / water / phosphoric acid: 17/83 / 0.5 (v / v / v), and the flow rate is 0.8 ml / min. it can.

The quantification method is not particularly limited. For example, the standard solution is analyzed, and the peak area of each component and the peak area of the internal standard are measured from the obtained chromatograph. The ratio is calculated (Pstd). Thereafter, the sample solution is analyzed, the peak area (Psam) of the chromatograph of each component and the peak area of the internal standard are measured, the ratio of the sample solution to the internal standard is determined (Psam), and the content of each catechin is expressed by the following formula: (%) And the content of gallic acid are calculated.
(%) Of each catechin = (Psam / Pstd) × 0.2 (Wsam / 100) × 100

  The method for measuring oxalic acid in the anti-discoloring agent used in the present invention is not particularly limited, but high performance liquid chromatography is preferred from the viewpoint of measurement sensitivity. The detector is ultraviolet absorption (measurement wavelength 220 nm), the column temperature is 40 ° C., the mobile phase is 0.5% phosphoric acid, and the flow rate of the mobile phase is 0.7 ml / min.

  Although it does not specifically limit in measuring caffeine in a discoloration prevention agent, Well-known methods, such as a high performance liquid chromatography method, can be used.

In addition, the measurement of caffeine in this invention was performed with the following method.
About 30 mg of a sample (tea extract) is weighed (weighing is Wsam), dissolved in an aqueous phosphoric acid solution, made up to 100 mL, and filtered through a 0.45 μm hydrophilic PTFE filter (concentration: about 0.3 mg). / ML). The filtrate and internal standard solution are mixed in equal amounts, and the sample solution is measured by high performance liquid chromatography. The detector is ultraviolet absorption (measurement wavelength 280 nm), the column temperature is 40 ° C., the mobile phase is methanol / water / phosphoric acid: 17/83 / 0.5 (v / v / v), and the flow rate is 0.8 ml / min. it can.
In addition, the present invention adds 0.01% to 0.05% by weight of vitamin C or a metal salt of vitamin C to a packaged beverage containing the discoloration preventive agent, so that the color tone during long-term storage or heat sterilization can be obtained. Changes can be further suppressed. As a general product of vitamin C to be used, for example, vitamin C (manufactured by BASF Takeda Vitamin Co., Ltd.) can be mentioned.
On the other hand, the vitamin C metal salt is preferably vitamin C sodium. Examples of general vitamin C sodium include L-vitamin C sodium (BASF Takeda Vitamin Co., Ltd.).

  In the packaged beverage of the present invention, vitamin C or a metal salt of vitamin C is 0.010 to 0.050% by weight, preferably 0.015 to 0.045% by weight, and more preferably 0.020 to 0.0. It is preferable to contain 040 weight%.

  In the case of a compound system containing 0.06% by weight or more of vitamin C or a metal salt of vitamin C, there are the following problems. In vitamin C, if it exceeds 0.06% by weight, a strong acidity is excessively produced and the flavor is impaired. In addition, in the metal salt of vitamin C, if it exceeds 0.06% by weight, salty taste and the like appear too much on the table, which is not preferable.

  The pH of the packaged beverage of the present invention is 2.0 to 7.0, preferably 2.5 to 6.5, particularly preferably 3.0 to 5.8 at 25 ° C. to increase epigallocatechin gallate. It is preferable in terms of color tone stability of the beverage contained in the concentration. This pH is adjusted with citric acid, vitamin C or the like, and there is no particular limitation as a pH adjuster.

  Although the addition amount of the discoloration preventing agent in the discoloration preventing effect of the present invention is not particularly limited, usually 0.0002% to 0.01% is preferable as catechin. More preferably, 0.0004% to 0.005% is desirable. Below this range, the expected effect is difficult to obtain. When the concentration exceeds this range, the color of the anti-discoloring agent may affect the color tone. In addition, when the concentration exceeds this range, the bitterness of the discoloration preventing agent is excessively affected, which may affect the flavor of the final product.

The prevention of discoloration in the present invention is to prevent discoloration of the dye due to the influence of light, oxygen, heat and the like.
The present invention will be described below with reference to examples and test examples, but the present invention is not limited thereto.
The evaluation method is shown below.

  A test sample having a composition shown in Table 1 was prepared, sterilized (at 85 ° C.), and filled into a PET bottle. As the anti-fading agent, Sanphenon BG-3 (total catechin content: 88.05% by weight, manufactured by Taiyo Kagaku Co., Ltd.) was used. The composition of Sanphenon BG-3 is shown in Table 2. After each test sample was cooled, it was stored at 10,000 lux at 20 ° C., and the state of color tone at 0, 7, 14, and 30 days was evaluated using visual inspection and a color difference meter.

For visual inspection, the color tone state was compared with a refrigerated storage sample (day 0) immediately after sterilization, and the color tone change was evaluated in five stages. The inspection was conducted by 20 panelists, and the average value was used as the evaluation value.
5: No change, 4: Slight change, 3: Slight change, 2: Large change, 1: Large change Overall evaluation 5: Good, 4: Yes, 3, 2, 1: Not good Table 3 shows.

For evaluation with a color difference meter, L, a, b, and ΔE were measured with a color difference meter ZE-2000 (manufactured by Nippon Denshoku Industries Co., Ltd.).
Color standard: L (lightness): 0 [dark black] ... 100 [obvious color]
a (Hue): (+) [Red] ... (0) ... (-) [Green]
b (hue): (+) [yellow] (0) (-) [blue]
ΔE (color difference): (eg, the color difference on the seventh day is shown in Equation 1)

The evaluation criteria are shown in Table 4.
Table 5 shows the overall evaluation 6: good, 5, 4: acceptable, 3, 2, 1: impossible.

  As is clear from Table 3, in the container-packed beverages of Examples 1 to 3, discoloration of the beverage during storage was suppressed. On the other hand, the container-packed beverages of Comparative Examples 1 to 3 were greatly discolored as compared to the refrigerated storage sample (day 0) immediately after sterilization.

  As apparent from Table 5, the container-packed beverages of Examples 1 to 3 were container-packed beverages in which the change in color tone was suppressed. On the other hand, the container-packed beverages of Comparative Examples 1 to 3 showed a large change in color tone as compared with the refrigerated storage sample (day 0) immediately after sterilization.

Test samples having the compositions shown in Table 6 were prepared, sterilized (at a temperature of 85 ° C.), and filled into PET bottles. As the anti-fading agent used in the comparative test, Camellia extract 30S (total catechin content 23.56 wt%, manufactured by Taiyo Kagaku Co., Ltd.) was used. Table 7 shows the components of Camellia Extract 30S. After each test sample was cooled, it was stored at 10000 lux at 20 ° C., and the states at 0, 7, 14, 30, and 60 days were evaluated according to the following criteria.
：: No precipitation, ◯: Small amount of precipitation, Δ: Slight precipitation, ×: Precipitation comprehensive evaluation ◎: Excellent, ○: Good, △: Acceptable, ×: Not acceptable The results are shown in Table 8.

  As shown in Table 8, it is clear that precipitation tends to occur when the anti-discoloration agent caffeine / total catechin is 0.015 or more and oxalic acid / total catechin is 0.002 or more.

A test sample having the composition shown in Table 9 was prepared, sterilized (at a temperature of 85 ° C.), and filled into a PET bottle. As the anti-fading agent used in the comparative test, Camellia extract 90S (total catechin content: 77.39% by weight, manufactured by Taiyo Kagaku Co., Ltd.) was used. Table 10 shows the components of Camellia Extract 90S. After each test sample was cooled, it was stored at 10000 lux at 20 ° C., and the states at 0, 7, 14, 30, and 60 days were evaluated according to the following criteria.
：: No precipitation, ◯: Small amount of precipitation, Δ: Slight precipitation, ×: Precipitation comprehensive evaluation ◎: Excellent, ○: Good, △: Acceptable, ×: Not acceptable The results are shown in Table 11.

  As shown in Table 11, it is clear that precipitation is likely to occur when the anti-discoloration agent caffeine / total catechin is 0.015 or more.

Test samples having the compositions shown in Table 12 were prepared, sterilized (at a temperature of 85 ° C.), and filled into PET bottles. As the anti-fading agent used in the comparative test, camelia extract DCF (total catechin content 26.40% by weight, manufactured by Taiyo Kagaku Co., Ltd.) was used. Table 13 shows the components of Camellia extract DCF. After each test sample was cooled, it was stored at 10000 lux at 20 ° C., and the states at 0, 7, 14, 30, and 60 days were evaluated according to the following criteria.
：: No precipitation, ◯: Small amount of precipitation, Δ: Slight precipitation, ×: Precipitation comprehensive evaluation ◎: Excellent, ○: Good, △: Acceptable, ×: Not acceptable The results are shown in Table 14.

  As shown in Table 14, it is clear that precipitation is likely to occur when the oxalic acid / total catechin of the discoloration preventing agent is 0.002 or more.

  Test samples having the compositions shown in Table 15 were prepared, sterilized (at 85 ° C. temperature), and filled into PET bottles. As the anti-fading agent, Sanphenon BG-3 (total catechin content: 88.05% by weight, manufactured by Taiyo Kagaku Co., Ltd.) was used. The composition of Sanphenon BG-3 is shown in Table 16. After each test sample was cooled, it was stored at 10,000 lux at 20 ° C., and the state of color tone at 0, 7, 14, and 30 days was evaluated by visual inspection.

For visual inspection, the color tone state was compared with a refrigerated storage sample (day 0) immediately after sterilization, and the color tone change was evaluated in five stages. The inspection was conducted by 20 panelists, and the average value was used as the evaluation value.
5: no change, 4: slight change, 3: slight change, 2: large change,
1: Overall change 5: Good, 4: Good, 3, 2, 1: Impossible results are shown in Table 17.

  As is clear from Table 17, in the container-packed beverages of Examples 1 to 3, discoloration of the beverage during storage was suppressed. On the other hand, the container-packed beverages of Comparative Examples 10 and 11 were greatly discolored compared to the refrigerated storage sample (day 0) immediately after sterilization.

  By containing the anti-discoloring agent for food and drink of the present invention, the container-packed beverage that can suppress discoloration during storage of the container-packed beverage and improve the quality of the final product is widely provided in the food field. is there.

Claims (3)

A discoloration inhibitor for food and drink containing a tea extract that satisfies the following conditions (a) to (d).
(A) Epigallocatechin gallate in total catechin is 50% by weight or more, and epigallocatechin gallate is 80% by weight or more in gallate catechin (b) Oxalic acid in tea extract is 0.0050% by weight % Or less (c) 1.0% by weight or less of caffeine in tea extract (d) Oxalic acid / total catechin is 0.002 or less, and caffeine / total catechin is 0.015 or less A packaged beverage containing 0.0005 to 0.005% by weight of the anti-color change agent for food and drink according to claim 1. A method for preventing discoloration of a packaged beverage, comprising the step of adding the discoloration inhibitor for food or drink according to claim 1.