JP2012223170A - Packaged beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged beverage which suppresses generation of lees even after preservation for a long period of time.SOLUTION: The packaged beverage contains a tea extract including the following (A) and (B): (A) 0.03-0.25 mass% of total polyphenols; and (B) a total amount of 0.00003-0.0015 mass% of at least one selected from orientin and isoorientin, wherein a mass ratio [(B)/(A)] of component (B) relative to the component (A) is 0.0003-0.012.

Description

  The present invention relates to a packaged beverage.

  Catechins have been reported to have physiological effects such as cholesterol elevation inhibitory action and amylase activity inhibitory action (Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to ingest a certain amount or more of catechins. For this reason, even for green tea with a high content of catechins, I need to drink 4-5 cups. Then, in order to ingest a large amount of catechins more simply, high concentration can be achieved by using a concentrate of tea extract (Patent Document 3).

  On the other hand, when an attempt is made to produce a packaged beverage using a concentrate of tea extract, it is known that starch is produced by long-term storage. The cause of starch in beverages is said to be due to the fact that components such as polysaccharides derived from tea leaves, proteins, polyphenols and metal ions form water-insoluble solids, and various methods for solving this have been proposed. . For example, a method for degrading and reducing the molecular weight of a component that forms a water-insoluble solid by treating a tea extract with an enzyme (Patent Document 4), ultrafiltration of a green tea component and a molecular weight of about 10,000 or more There are a method of removing a polymer component (Patent Document 5), a method of treating a metal ion which is one of the causative substances of starch with a cation exchange resin, and further performing microfiltration (Patent Document 6).

JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP 11-308965 A JP-A-4-45744 Japanese National Patent Publication No. 11-504224

  In recent years, demand for beverages has increased due to the diversification of consumer preferences, as well as health-oriented enhancement, and a wide variety of products are now on the market. Among them, drinks such as green tea, oolong tea and black tea are attracting attention. In these beverages, when the enzyme treatment is performed to prevent starch generation during long-term storage, the original flavor of tea may change depending on the taste of the enzyme itself. Moreover, if it uses for ultrafiltration, microfiltration, etc., since a high molecular component is almost removed, since a tasty component will reduce significantly, the flavor peculiar to tea will become scarce.

  Therefore, an object of the present invention is to provide a packaged beverage in which the generation of starch is suppressed even after long-term storage.

  As a result of various studies in view of the above problems, the present inventors have found that a specific flavone derived from a natural product is effective in suppressing starch generation when a container-packed beverage containing a tea extract is stored for a long period of time. It was. It was also found that this flavone does not significantly affect the original flavor of tea.

That is, the present invention contains a tea extract and contains the following components (A) and (B):
(A) Total polyphenols: 0.03-0.25 mass%,
(B) At least one selected from orientin and isoorientin: 0.00003 to 0.0015% by mass in total
The container-packed drink whose mass ratio [(B) / (A)] of the component (B) with respect to a component (A) is 0.0003-0.012 is provided.

  According to the present invention, it is possible to provide a packaged beverage in which the generation of starch is suppressed even after long-term storage. Moreover, when it is set as a tea-type drink, the original flavor of tea can also be maintained favorable.

The packaged beverage of the present invention contains a tea extract. Examples of the tea extract include green tea extract, oolong tea extract, black tea extract and the like.
Examples of the green tea extract include an extract obtained from green tea leaves of non-fermented tea or a concentrate thereof, and these can also be used as a mixture. Examples of green tea leaves used for extraction include Camellia genus such as C.I. var. sinensis (including Yabutaki species), C.I. var. Examples include those made from tea plants selected from assamica and hybrids thereof. Specifically, for example, sencha, bancha, gyokuro, tencha, kettle roasted tea, stem tea, stick tea, bud tea and the like can be used.

  Here, in this specification, the “green tea extract concentrate” refers to non-polymer catechins by removing a part of the solvent in the extract extracted from green tea leaves with water and / or a water-soluble organic solvent. The concentration is increased, and for example, it is produced by the method described in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, etc. be able to. There are various forms such as a solid, an aqueous solution, and a slurry. Moreover, as a concentrate of green tea extract, you may use commercial items, such as Mitsui Norin "polyphenon", ITO EN "teafuran", Taiyo Kagaku "sunphenon", etc., for example.

  In the present invention, the green tea extract can contain a green tea extract or a purified product thereof (hereinafter also referred to as “purified green tea extract”). The purified green tea extract is, for example, activated carbon, acid clay, and / or a green tea extract or a concentrate thereof (hereinafter also referred to as “green tea extract”) as it is or dispersed or dissolved in water or an aqueous organic solvent solution. Or it can manufacture by making it contact with activated clay (henceforth "acidic clay etc.") and a filter aid etc. if desired. Examples of the organic solvent used for purification include alcohols such as ethanol, ketones such as acetone, and esters such as ethyl acetate. The mixing mass ratio of the organic solvent and water is preferably 60/40 to 97/3, more preferably 85/15 to 95/5. The extraction efficiency of non-polymer catechins, green tea extract, etc. It is preferable in terms of purification efficiency. The ratio of the green tea extract or the like to water or the organic solvent aqueous solution is 10 to 40 parts by mass, further 10 to 30 parts by mass of the green tea extract or the like (solid content conversion) with respect to 100 parts by mass of water or the organic solvent aqueous solution. It is preferable to add and process the green tea extract or the like because it can be efficiently processed. Activated carbon is used in an amount of 0.5 to 8 parts by mass, and further 0.5 to 3 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution. It is preferable from a small point. The total amount of the acid clay and the activated clay is preferably 2.5 to 25 parts by mass, more preferably 2.5 to 15 parts by mass with respect to 100 parts by mass of water or the organic solvent aqueous solution. As the filter aid, for example, conventionally known ones such as porcelain and diatomaceous earth can be used, and the amount added can be appropriately selected.

  The order in which the green tea extract or the like is brought into contact with activated carbon, acidic clay, filter aid or the like is not particularly limited. For example, (1) a method in which a green tea extract or the like is dispersed or dissolved in water or an organic solvent aqueous solution, and then activated carbon, acid clay, etc., and optionally a filter aid or the like are added and contacted simultaneously, (2) water or Activated carbon, acid clay, etc. and filter aids, etc., are dispersed in an organic solvent aqueous solution and, if desired, added green tea extract, etc., and then contacted. (3) Green tea extract, acid clay, etc. Examples include a method in which an auxiliary agent or the like is dissolved or dispersed in water or an organic solvent aqueous solution and subjected to contact treatment, and then activated carbon is added thereto. Among the methods (1) to (3), the method (1) or (3) is preferable.

  Moreover, what was tannase-treated as a green tea extract can be used. As used herein, “tannase treatment” refers to bringing a green tea extract into contact with an enzyme having tannase activity. In addition, a well-known method can be employ | adopted for the specific operation method in a tannase process, For example, the method as described in Unexamined-Japanese-Patent No. 2004-321105 is illustrated.

  Examples of oolong tea extract include oolong tea extract extracted from oolong tea leaves obtained by semi-fermenting the green tea leaves. Examples of oolong tea leaves include wushuiwa tea, iron kannon, daffodil, oolong, bunting, color, and the like, and among them, iron kannon, daffodil and oolong are preferred. Moreover, the concentrate of oolong tea extract can also be used, The manufacturing method is based on the method of the said concentrate of green tea extract.

  Examples of the black tea extract include black tea extract extracted from at least one black tea leaf selected from Nuwara Eliya, Uba, Darjeeling, Assam and Sri Lanka. Especially, it is preferable to use at least 1 sort (s) selected from Nuwara Eliya and Uba from a viewpoint of black tea enhancement. Moreover, the concentrate of a black tea extract can also be used, The manufacturing method is based on the method of the said concentrate of the green tea extract.

  As extraction methods from tea leaves, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be employed. Examples of the extraction solvent include water, an organic solvent such as ethanol, and a mixture of water and an organic solvent such as ethanol. Among these, water is preferable. The extract may be dried, and a known method such as freeze-drying or spray-drying can be employed as a drying method.

The packaged beverage of the present invention contains (A) total polyphenols. As used herein, “total polyphenols” refers to those measured by the iron tartrate method, specifically, flavones, flavonols, isoflavones, flavans, flavanols, flavanones, flavonols. , Flavonoids such as chalcones and anthocyanidins and their glycosides and polymers, coumarins, curcumins and lignans. Flavones include apiin, apigenin, orientin, isoorientin and the like, and flavonols include quercetin, myricetin, kaempferol, rutin and the like. The flavanols include non-polymer catechins, and the polymers further include theaflavins. In addition, the measuring method of (A) total polyphenol shall follow the method as described in an Example mentioned later.
The content of the total polyphenols (A) in the packaged beverage of the present invention is 0.03 to 0.25% by mass, and preferably 0.04 to 0.0. It is 23 mass%, More preferably, it is 0.04-0.2 mass%, More preferably, it is 0.05-0.18 mass%, Most preferably, it is 0.05-0.17 mass%.

The packaged beverage of the present invention contains at least one selected from (B) orientin and isoorientin (hereinafter collectively referred to as “orientins”). The orientins used in the present invention are a kind of flavones and are components included in (A) total polyphenols. Orientin is a C-glycoside (luteoline 8-C-glucoside) in which a glucosyl group is directly bonded to the carbon at the 8-position of luteolin. Isoorientin is a structural isomer of orientin and is a C glycoside (luteoline 6-C-glucoside) in which a glucosyl group is directly bonded to the 6-position carbon of luteolin.
The total content of (B) orientins in the container-packed beverage of the present invention is 0.00003 to 0.0015% by mass, and preferably 0.00004 to 0.005 from the viewpoint of a further effect of suppressing starch generation. It is 001% by mass, more preferably 0.00005 to 0.0008% by mass, still more preferably 0.00006 to 0.0005% by mass, and still more preferably 0.00007 to 0.0003% by mass. In addition, the measuring method of (B) total content of orientins shall follow the method as described in an Example mentioned later.
Orientins are known to have superoxide dismutase (SOD) -like activity and / or anti-oxidant ability to remove active oxygen in cells and the body, but orientins generate starch during long-term storage of beverages. There was no report on the effect of suppressing the above, and it was completely unexpected.

The orientins may be naturally derived products, chemically synthesized products, or commercially available products. Examples of commercially available products include orientin manufactured by EXTRASYNTHESE.
Examples of naturally derived products include those extracted from plants containing orientins, and may be separated and purified by column chromatography or the like as necessary. The plant containing orientins is not particularly limited as long as it contains orientins, and examples thereof include rooibos, aloe, bamboo, and rice. As the extraction method, a known method can be adopted, and examples thereof include a method of extraction with water, an organic solvent or an organic solvent aqueous solution, a method of extraction by steam distillation, and a method of extraction by supercritical extraction. . Examples of the organic solvent include alcohols such as ethanol, ketones such as acetone, esters such as ethyl acetate, ethers such as tetrahydrofuran, polyethers such as polyethylene glycol, and hydrocarbons such as toluene and petroleum ether. These can be used alone or in combination of two or more.
The part of the plant used for extraction is not particularly limited, and any part such as seed, seed coat, pulp, flower, leaf, stem, root, rhizome or whole plant can be appropriately selected and used. These can be used alone or in combination of two or more. Moreover, when extracting, you may pre-process a plant, such as a grinding | pulverization, cutting | disconnection, and drying.

  In the present invention, when a plant extract is contained as orientins, it is preferably a plant extract containing 0.005 to 0.05% by mass of orientins in terms of the effect of inhibiting starch generation, A plant extract containing 0.008 to 0.04 mass%, more preferably 0.01 to 0.03 mass% is preferable. Moreover, it is preferable from the point of the starch generation | occurrence | production inhibitory effect that it is 0.5-5 mass%, and orientins content in the solid content of a plant extract is 0.8-4 mass%, Furthermore, 0.9- It is preferable that it is 3 mass%. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances such as a solvent.

  The container-packed beverage of the present invention has a mass ratio [(B) / (A)] of (B) orientins to (A) total polyphenols of 0.0003 to 0.012, but a further effect of suppressing starch generation. From this point, it is preferably 0.00035 to 0.01, more preferably 0.0004 to 0.009, still more preferably 0.0007 to 0.006, and even more preferably 0.001 to 0.003.

  The packaged beverage of the present invention preferably contains (C) non-polymer catechins. (C) Non-polymer catechins are a kind of flavanols, and are components included in (A) total polyphenols. In the present specification, “(C) non-polymer catechins” means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and the concentration of non-polymer catechins is defined based on the total amount of the above eight types. In addition, the measuring method of non-polymer catechins shall follow the method as described in an Example mentioned later.

In the container-packed beverage of the present invention, (A) the mass ratio [(C) / (A)] of (C) non-polymer catechins to total polyphenols is 0.5 to 0.94. From the viewpoint of the suppression effect, it is preferably 0.6 to 0.93, more preferably 0.7 to 0.91, and particularly preferably 0.7 to 0.88.
In the tea extract, the mass ratio [(C) / (A)] is usually 0.7 to 0.95, preferably 0.8 to 0.92, in the case of a green tea extract. Is usually 0.3 to 0.85, preferably 0.4 to 0.8, and in the case of black tea extract, it is usually 0.1 to 0.75, preferably 0.2 to 0.7. . Therefore, when combining a plurality of tea extracts in the packaged beverage of the present invention, it is preferable to prepare such that the mass ratio [(C) / (A)] is within the above range. The same applies to the case of using a purified green tea extract in which the purity of (C) non-polymer catechins in (A) total polyphenol is increased as the tea extract. As a refined green tea extract, (A) the mass ratio [(C) / (A)] of (C) non-polymer catechins to total polyphenols is 0.8 to 1 in terms of the effect of suppressing starch generation. Is preferably used, more preferably 0.85 to 0.98, and even more preferably 0.9 to 0.95.

  Moreover, it is preferable that the container-packed drink of this invention contains 0.02-0.22 mass% of (C) non-polymer catechins from the point of starch generation | occurrence | production suppression, Furthermore, 0.03-0.21 mass. %, More preferably 0.04 to 0.18 mass%.

  The packaged beverage of the present invention may be a tea-based beverage or a non-tea beverage, and if desired, an antioxidant, a pH adjuster, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, Inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination. it can.

  From the viewpoint of storage stability, the container-packed beverage of the present invention preferably has a pH (20 ° C.) of 3 to 8, more preferably 4 to 7, further 5 to 7, and further 5 to 6.5.

The container-packed beverage of the present invention is filled into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. Can be provided.
Furthermore, the container-packed beverage of the present invention can be sterilized as stipulated by laws and regulations (Food Sanitation Law in Japan) if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured under certain conditions. 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.

[Solid content in tea extract]
As for the solid content in the tea extract, the sample was dried for 3 hours with an electric thermostatic dryer at 105 ° C., and the mass of the residue was measured.

[Total polyphenol content]
Total polyphenols were measured by the iron tartrate method, using ethyl gallate as the standard solution, and as a converted amount of gallic acid (Reference: “Green Tea Polyphenol” Functional Material Effective Utilization Technology Series NO. 10). 5 mL of a sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer, the absorbance was measured at 540 nm, and the total amount of polyphenols was determined from a 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) were 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 were mixed and adjusted to pH 7.5.

[Non-polymer catechin content]
The sample was filtered with a filter (0.45 μm), and a packed column (L-column TM ODS, 4.6 mmφ × 250 mm) for octadecyl group-introduced liquid chromatograph using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). : Manufactured by Chemical Substance Evaluation Research Organization) and analyzed 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. .

[Orientin content]
Orientins were quantified by the following procedure by high performance liquid chromatography (HPLC).
Sample preparation: Freeze the sample to obtain a 60-fold concentrate. Next, 1 g of a sample is taken from the sample, dissolved in 80 mL of a solution in which methanol and a 2.5% by mass acetic acid aqueous solution are mixed at a volume ratio of 4/1, irradiated with ultrasonic waves for 5 minutes, and then adjusted to 100 mL with the same mixed solution. The female was up.
・ Device: LC-10ATvp (manufactured by Shimadzu Corporation)
・ Detector: UV-visible spectrophotometer SPD-10AV (manufactured by Shimadzu Corporation)
Column: Unison UK-C18 φ4.6 mm × 15 cm, 3 μm (manufactured by Intact Corporation)
Mobile phase: water-phosphoric acid (1000: 4) and a mixture of acetonitrile and methanol
Gradient elution ・ Measurement wavelength: 360 nm
・ Flow rate: 1.0ml / min
-Column temperature: 50 ° C

[Manufacture of tea extract]
1. Green Tea Extract 300 g of No. 2 sencha from Shizuoka Prefecture was extracted with 9000 g of ion-exchanged water at 90 ° C. for 30 seconds and then left for 90 seconds, and further stirred for 10 seconds and then left for 170 seconds. Thereafter, the extract is cooled, filtered through No. 2 filter paper, and then filtered through a Zeta Plus ^TM filter cartridge C Series 10C (manufactured by Sumitomo 3M), with a total polyphenol content of 0.394% by mass and a non-polymer catechin content. 7569 g of 0.347% by mass of green tea extract was obtained. The obtained green tea extract was (A) mass ratio of (C) non-polymer catechins to total polyphenols [(C) / (A)] 0.88. This green tea extract was designated as “green tea extract”.

2. Black extract 33.3 g of Nuwara area quality was stirred for 30 seconds with 1000 g of ion-exchanged water at 95 ° C., left for 90 seconds, further stirred for 10 seconds, and then allowed to stand for 170 seconds. The extract was cooled and filtered through No. 2 filter paper to obtain 875 g of black tea extract having a total polyphenol content of 0.47% by mass and a non-polymer catechin content of 0.32% by mass. The black tea extract obtained had a mass ratio [(C) / (A)] of (C) non-polymer catechins to (A) total polyphenols of 0.68. This black tea extract was designated as “black tea extract”.

[Production of rooibos extract]
The orientins were produced by extracting from rooibos tea leaves. 100 g of rooibos tea leaves (manufactured by Mitsui Norin) were continuously stirred for 10 minutes with 1000 g of ion-exchanged water at 90 ° C., cooled and filtered with No. 2 filter paper, and (B) orientins content 0.013 mass% ( 777 g of rooibos tea extract having a solid content of 1.17% by mass and (A) a total polyphenol content of 0.23% by mass was obtained. This rooibos tea extract was designated as “Rooibos extract”.

[Production of purified green tea extract]
1,000 g of a concentrate of commercially available green tea extract (polyphenone HG, manufactured by Mitsui Norinsha) was suspended in 9,000 g of a 95% by mass ethanol aqueous solution under a stirring condition of 25 ° C. and 200 r / min. After adding 200 g of Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Subsequently, the stirring process was continued for about 30 minutes at 25 ° C. Subsequently, the activated carbon, the acid clay, and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 3.3 kPa, followed by concentration under reduced pressure. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Subsequently, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of tannase KTFH (Industrial Grade, 500 U / g or more, manufactured by Kikkoman) was dissolved in 10.7 g of ion-exchanged water was added for 30 minutes. The enzyme reaction was terminated when the pH later dropped to 4.24. 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. Subsequently, after cooling to 25 ° C., concentration treatment was performed to obtain “purified green tea extract”. The obtained purified green tea extract had a total polyphenol content of 15.7% by mass and a non-polymer catechin content of 14.9% by mass. The mass ratio [(C) / (A)] of (C) non-polymer catechins to (A) total polyphenols was 0.949. This purified green tea extract was designated as “catechin preparation”.

〔sensory evaluation〕
Sensory evaluation was performed on “starch” and “flavor” by a panel of three experts. In the evaluation results, if all the evaluation values were “3” or more, the test was accepted, and if any one of them was “2” or less, the test was rejected.
1. Evaluation of starch According to the following criteria, the level of inhibition of starch was visually evaluated under a fluorescent lamp, and the average value of the scores was used as the evaluation value of the starch inhibition effect. In the present specification, “starch” refers to a floc-like suspended matter or precipitate.
5: Neither suspended matter nor sediment is generated. 4: Small suspended matter is generated slightly, but disappears as soon as the beverage in the container moves. 3: Small suspended matter occurs, but disappears as soon as the beverage in the container moves. : A small amount of large suspended matter or precipitate is generated and does not disappear even if the beverage in the container moves. 1: A large amount of large suspended matter or precipitate is generated and does not disappear even if the beverage in the container moves.

2. Evaluation of flavor The evaluation of flavor was made by drinking according to the following criteria for each of “tea flavor” and “bitter taste”, and then the score was determined through consultation.
<Tea flavor>
5: Strong, 4: Slightly strong, 3: Slightly weak, 2: Slight, 1: None <Bitterness>
5: None, 4: Weak, 3: Slightly weak, 2: Slightly strong, 1: Strong

Examples 1-7 and Comparative Examples 1-8
Beverages were produced by blending the components shown in Table 1 in amounts. In addition, the compounding quantity of baking soda was adjusted so that pH after a mixing might be set to 6. This beverage was UHT sterilized (138 ° C., 30 seconds) and filled into a PET bottle to obtain a container-packed beverage. The obtained container-packed beverage was stored at 55 ° C., and after 5 days, the entire container was taken out, adjusted to 25 ° C., and then subjected to sensory evaluation. The results are shown in Table 1.

  From the results in Table 1, by controlling the content of (A) total polyphenols and (B) orientins, and the mass ratio thereof within a specific range, generation of starch is suppressed even after long-term storage, and tea It was confirmed that a packaged beverage with good flavor and little bitterness can be obtained.

Claims (3)

Contains tea extract and contains the following components (A) and (B):
(A) Total polyphenols: 0.03-0.25 mass%,
(B) At least one selected from orientin and isoorientin: 0.00003 to 0.0015% by mass in total
And a mass ratio [(B) / (A)] of component (B) to component (A) is 0.0003 to 0.012.   The container-packed drink of Claim 1 whose mass ratio [(C) / (A)] of the component (C) nonpolymer catechins with respect to a component (A) is 0.5-0.94.   (C) The container-packed drink of Claim 1 or 2 whose content of non-polymer catechins is 0.02-0.22 mass%.