JP2014143961A - Container-packed beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container-packed non-polymer catechin-containing beverage having suppressed degradation odor after heat sterilization and storage.SOLUTION: The container-packed beverage includes components (A), (B), (C), and (D), and is heat sterilized, where (A) denotes 0.03 to 0.4 mass% of non-polymer catechin, (B) denotes sucralose, (C) denotes acesulfame potassium, and (D) denotes cyclic oligosaccharide. The mass ratio between the component (B) and the component (C) is 1:6 to 6:1.

Description

  The present invention relates to a packaged beverage.

  In recent years, the physiological effects of polyphenols have attracted attention due to the increase in health orientation. For example, non-polymer catechins, which are one of polyphenols, have been reported to have a cholesterol-elevating action, an amylase activity-inhibiting action, and the like, and non-polymer catechin-containing container-packed beverages that have been strengthened have been developed.

On the other hand, as for sweeteners, high-intensity sweeteners are attracting attention as low-calorie sweeteners that can be sweetened with a small amount of use because they have a stronger sweetness than sucrose due to an increase in health-consciousness. Aspartame, stevia, The use of high-intensity sweeteners such as acesulfame potassium and sucralose is being studied. For example, a technique for reducing the bitter taste of hop extract with acesulfame potassium (Patent Document 1), a technique for improving the taste of collagen with sucralose and stevia (Patent Document 2), sucralose, aspartame, acesulfame K, or these Beverages that improve the bitter taste while expressing the physiological effect of catechin by a mixture (Patent Document 3), a technique for reducing the bitter taste of polymer catechins with aspartame, stevia, sucralose, acesulfame potassium or alitame (Patent Document 4), carbonic acid Many techniques for improving taste have been proposed, such as a technique for improving the taste of beverages with aspartame (Patent Document 5) and a technique for improving the aftertaste of sweetness of sucralose with acesulfame potassium (Patent Document 6). There is no report about improvement of odor.
Regarding the improvement of the deterioration odor, a technique of suppressing the retort odor of a green tea beverage using a cyclodextrin is known (Patent Document 7).

JP 2006-55074 A JP 2006-204287 A Special table 2009-544294 JP 2009-65872 A JP 2011-103858 A JP 2008-253276 A JP-A-1-174328

Packaged beverages are highly convenient in terms of being able to drink directly regardless of time and place, and are highly palatable beverages, but are inevitably sterilized by heating at the time of manufacture for normal temperature distribution and long-term storage. . However, heat sterilization treatment (retort, etc.) at the time of production produces a specific deteriorated odor due to the presence of non-polymer catechin raw materials and other blend-derived flavor components, and the deteriorated odor is emphasized during long-term storage. It is an important issue that the palatability is lowered. As a conventional technique for solving the problem, there is a method of suppressing the retort odor using the cyclodextrin, but when the non-polymer catechins are at a high concentration, the cyclodextrin alone is not sufficient in its effect, and even in long-term storage. It turns out that it is not satisfactory.
Then, the subject of this invention is providing the non-polymer catechins containing container-packed drink by which the deterioration odor after heat-sterilization and a preservation | save was suppressed.

  As a result of examining the above problems, the present inventor, in addition to the cyclic oligosaccharide, when sucralose and acesulfame potassium are used in combination, and when they are blended at a specific quantitative ratio, the effect of suppressing deterioration odor due to heat sterilization is manifested. I found out that

That is, the present invention includes the following components (A), (B), (C) and (D);
(A) Non-polymer catechins 0.03-0.4% by mass
(B) containing sucralose (C) acesulfame potassium (D) cyclic oligosaccharide, the mass ratio [(B) :( C)] of component (B) to component (C) is 1: 6 to 6: 1 A certain heat-sterilized container-packed beverage is provided.

  The present invention also adjusts the mass ratio [(B) :( C)] of (B) sucralose and (C) acesulfame potassium to 1: 6 to 6: 1 and blends it with (D) the cyclic oligosaccharide. The present invention provides a method for suppressing the deterioration odor of heat-sterilized container-packed beverages containing 0.03 to 0.4% by mass of (A) non-polymer catechins.

  According to the present invention, it is possible to provide a non-polymer catechins-containing container-packed beverage in which the deterioration odor after heat sterilization and storage is suppressed.

The packaged beverage of the present invention contains (A) non-polymer catechins.
The content of (A) non-polymer catechins in the packaged beverage of the present invention is 0.03 to 0.4% by mass, but 0.04% by mass or more is preferable from the viewpoint of manifesting physiological effects. 0.05 mass% or more is further preferable, and from the viewpoint of flavor, 0.35 mass% or less is preferable, 0.3 mass% or less is more preferable, and 0.25 mass% or less is still more preferable. The range of the content of such (A) non-polymer catechins is preferably 0.03 to 0.35% by mass, more preferably 0.04 to 0.3% by mass in the packaged beverage of the present invention. More preferably, it is 0.05-0.25 mass%. Here, in the present specification, “non-polymer catechins” includes epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin, and catechin gallate, gallocatechin gallate, gallocatechin and catechin. It is a general term that includes non-epimers, and the concentration of non-polymer catechins is defined based on the total amount of the above eight types.

Moreover, the container-packed drink of this invention contains (B) sucralose and (C) acesulfame potassium in order to suppress the deterioration odor after heat-sterilization and a preservation | save.
As (B) sucralose and (C) acesulfame potassium, those generally marketed as high-intensity sweeteners can be used without particular limitation.

  The mass ratio [(B) :( C)] of (B) sucralose and (C) acesulfame potassium in the container-packed beverage of the present invention is 1: 6 to 6: 1. From the viewpoint, 1: 5 to 5: 1 is preferable, 1: 4 to 4: 1 is more preferable, 1: 4 to 2: 1 is further preferable, 1: 4 to 1.2: 1 is further preferable, and 1: Particularly preferred is 2.5 to 1: 1.

Each content of (B) sucralose and (C) acesulfame potassium in the packaged beverage of the present invention can be appropriately selected so as to be the above mass ratio, but from the viewpoint of further suppressing the deterioration odor, each component The content of is preferably as follows.
That is, the content of (B) sucralose is preferably 0.002% by mass or more, more preferably 0.0025% by mass or more, further preferably 0.003% by mass or more, and preferably 0.03% by mass or less. 0.025 mass% or less is more preferable, and 0.017 mass% or less is still more preferable. (B) As content range of sucralose, Preferably it is 0.002-0.03 mass%, More preferably, it is 0.0025-0.025 mass%, More preferably, it is 0.003-0.017 mass%. It is.
Further, the content of (C) acesulfame potassium is preferably 0.001% by mass or more, more preferably 0.0015% by mass or more, still more preferably 0.003% by mass or more, and 0.03% by mass or less. Preferably, 0.028 mass% or less is more preferable, and 0.025 mass% or less is still more preferable. (C) As a range of content of acesulfame potassium, Preferably it is 0.001-0.03 mass%, More preferably, it is 0.0015-0.028 mass%, More preferably, it is 0.003-0.025 mass. %.

The packaged beverage of the present invention contains (D) a cyclic oligosaccharide.
(D) The cyclic oligosaccharide is not particularly limited as long as it is an oligosaccharide having a structure in which D-glucose is linked in a cyclic manner by an α (1 → 4) glucoside bond. Specific examples include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. These can be used alone or in combination of two or more, or commercially available products may be used.

  The content of the (D) cyclic oligosaccharide in the packaged beverage of the present invention is preferably 0.002% by mass or more, more preferably 0.004% by mass or more, from the viewpoint of further suppressing the deterioration odor. 0.006% by mass or more is more preferable, 0.2% by mass or less is preferable, 0.18% by mass or less is more preferable, and 0.16% by mass or less is more preferable. (D) As content range of cyclic oligosaccharide, Preferably it is 0.002-0.2 mass%, More preferably, it is 0.004-0.18 mass%, More preferably, it is 0.006-0.16. % By mass.

The analysis method of the content of (B) sucralose, (C) acesulfame potassium and (D) cyclic oligosaccharide in a packaged beverage can be performed by a high performance liquid chromatography (HPLC) method. It can be calculated from a calibration curve using a standard product.
The measurement sample can be prepared as follows, for example.
[Sucralose]
The sample is neutralized with water or ethanol and then subjected to ultrasonic extraction. The extract is passed through a solid phase extraction column (for example, Bond Elut C18 (Agilent Technology)) and then washed with methanol. The obtained washing liquid is concentrated and dried, and water is added to make a constant volume. The obtained sample is sampled and measured by HPLC. At this time, the detector is preferably performed by RI.
[Acesulfame potassium]
The sample is dissolved and extracted with a mixed solution of 0.01 mol / L ammonium dihydrogen phosphate and methanol (volume ratio 1: 1), and then centrifuged. Then, after filtration with a membrane filter, the volume is constant. The obtained sample is sampled and measured by HPLC. At this time, the detector is preferably performed by RI.
[Cyclic oligosaccharide]
The sample is filtered through a membrane filter, and the sample is sampled and measured by HPLC. At this time, the detector is preferably performed by RI.

  In the case of the packaged beverage of the present invention, as desired, acidulant, pH adjuster, sweetener (excluding sucralose and acesulfame potassium), carbon dioxide, vitamins, minerals, antioxidants, foaming agents, foam stabilizers, various Additives such as esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, and quality stabilizers can be used alone or in combination of two or more. In addition, content of an additive can be suitably set within the range which does not impair the objective of this invention.

  From the viewpoint of flavor and storage stability, the pH (20 ° C.) of the packaged beverage of the present invention is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, and preferably 5 or less. .5 or less is more preferable, and 4 or less is more preferable. As pH range, Preferably it is 2-5, More preferably, it is 2.5-4.5, More preferably, it is 3-4.

  Examples of the packaged beverage of the present invention 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. Further, for example, carbonated drinks, enhanced water, bottled water, sports drinks, energy drinks, near waters, isotonic drinks, hypotonic drinks, hypertonic drinks, and the like can be used.

  The container-packed beverage of the present invention comprises, for example, a catechin preparation, (B) sucralose, (C) acesulfame potassium, and (D) a cyclic oligosaccharide, (A) the concentration of non-polymer catechins, (B It can be produced by adjusting the mass ratio of sucralose to (C) acesulfame potassium.

Examples of the catechin preparation include an extract obtained from tea. As the tea, for example, a tea tree selected from the genus Camellia, for example, C. var. Sinensis (including Yabutaki species), C. var. Assamica, and hybrids thereof is preferably used. Tea leaves can be broadly classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. These can be used alone or in combination of two or more, among which green tea is preferred. Moreover, as an extraction method, well-known methods, such as stirring extraction and column extraction, are employable.
Moreover, you may use a commercial item as a catechin formulation. Examples of commercially available products include “Polyphenone” manufactured by Mitsui Norinsha, “Theafranc” manufactured by ITO EN, “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd., and the like.

Moreover, what refine | purified the catechin preparation can also be used as a catechin preparation.
Examples of the purification method include any of the following methods (i) and (ii), or a combination of two or more.
(I) A method for removing a precipitate produced by suspending a tea extract in water or a mixture of water and a water-soluble organic solvent (for example, ethanol) (hereinafter referred to as “organic solvent aqueous solution”) 2004-147508, JP-A-2004-149416).
(Ii) A method in which the tea extract is brought into contact with at least one adsorbent selected from activated carbon, acidic clay and activated clay (for example, JP-A-2007-282568).

  In the above methods (i) and (ii), a tannase-treated tea extract may be used, and after the treatments (i) and (ii), a tannase treatment may be performed. Here, “tannase treatment” refers to bringing a tea extract into contact with an enzyme having tannase activity. In addition, the specific operation method in a tannase process can employ | adopt a well-known method, For example, the method of Unexamined-Japanese-Patent No. 2004-321105 can be mentioned.

As a container that can be used for the container-packed beverage of the present invention, 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, a normal packaging container such as a bottle Is mentioned.
The container-packed beverage of the present invention is heat-sterilized, but is particularly limited as long as it conforms to the conditions stipulated in the laws and regulations (Food Sanitation Law in Japan) as a heat-sterilization method. Is not to be done. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). In addition, a heat sterilization method can be appropriately selected according to the type of container of the packaged beverage. For example, when a PET bottle is used as a beverage container, UHT sterilization is preferable. Also, there is no particular limitation on the heating device and heating method, for example, a direct injection method such as a steam injection method in which water vapor is directly blown or a steam infusion method in which a beverage is injected into water vapor, a surface heat such as a plate or a tube. A known method such as an indirect heating method using an exchanger can be employed.

  As mentioned above, although the container-packed drink of this invention was demonstrated, also in the deterioration odor inhibitor and deterioration odor control method of the heat-sterilized container-packed drink containing non-polymer catechins, the structure similar to the above is employ | adopted. Can do.

  In relation to the above-described embodiment, the present invention further discloses a method for suppressing the deterioration odor of heat-sterilized packaged beverages containing the following packaged beverages and non-polymer catechins.

<1>
The following components (A), (B), (C) and (D);
(A) Non-polymer catechins 0.03-0.4% by mass
(B) containing sucralose (C) acesulfame potassium (D) cyclic oligosaccharide,
The heat-sterilized container-packed drink whose mass ratio [(B) :( C)] of a component (B) and a component (C) is 1: 6-6: 1.

<2>
(B) The mass ratio [(B) :( C)] of sucralose and (C) acesulfame potassium is adjusted to 1: 6 to 6: 1, and (D) is blended with a cyclic oligosaccharide. Deterioration odor control method of heat-sterilized container-packed drink containing 0.4 mass% (A) non-polymer catechins.

<3>
(A) The content of non-polymer catechins is preferably 0.04% by mass or more, more preferably 0.05% by mass or more, preferably 0.35% by mass or less, more preferably 0.3%. The method for suppressing deterioration odor of the container-packed beverage according to <1> or the container-packed beverage according to <2> (hereinafter referred to as “container-packed beverage or container-packed”. "A method for suppressing deterioration odor of beverages" is referred to as "contained beverages").
<4>
(A) Content of non-polymer catechins is preferably 0.03 to 0.35% by mass, more preferably 0.04 to 0.3% by mass, and still more preferably 0.05 to 0.25% by mass. The container-packed beverage according to any one of <1> to <3>, etc.
<5>
(A) The non-polymer catechin is preferably at least one selected from epigallocatechin gallate, epigallocatechin, epicatechin gallate, epicatechin, catechin gallate, gallocatechin gallate, gallocatechin and catechin, <1 > To <4> The container-packed beverage according to any one of the above.
<6>
(B) The content of sucralose is preferably 0.002% by mass or more, more preferably 0.0025% by mass or more, still more preferably 0.003% by mass or more, preferably 0.03% by mass or less, More preferably, it is 0.025 mass% or less, More preferably, it is 0.017 mass% or less, The container-packed drink as described in any one of said <1>-<5> etc.
<7>
(B) The content of sucralose is preferably 0.002 to 0.03% by mass, more preferably 0.0025 to 0.025% by mass, and even more preferably 0.003 to 0.017% by mass. The packaged beverage or the like according to any one of <1> to <6>.
<8>
(C) The content of acesulfame potassium is preferably 0.001% by mass or more, more preferably 0.0015% by mass or more, still more preferably 0.003% by mass or more, and preferably 0.03% by mass or less. More preferably, it is 0.028 mass% or less, More preferably, it is 0.025 mass% or less, The container-packed drink as described in any one of said <1>-<7> etc.
<9>
(C) The content of acesulfame potassium is preferably 0.001 to 0.03% by mass, more preferably 0.0015 to 0.028% by mass, and even more preferably 0.003 to 0.025% by mass. The packaged beverage according to any one of <1> to <8>.
<10>
(D) An oligosaccharide having a structure in which D-glucose is linked cyclically by α (1 → 4) glucoside bond, more preferably α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin The packaged beverage according to any one of <1> to <9>, which is at least one selected from the group consisting of:

<11>
(D) The content of the cyclic oligosaccharide is preferably 0.002% by mass or more, more preferably 0.004% by mass or more, still more preferably 0.006% by mass or more, and preferably 0.2% by mass. In the following, the packaged beverage according to any one of <1> to <10>, more preferably 0.18% by mass or less, and still more preferably 0.16% by mass or less.
<12>
(D) The content of the cyclic oligosaccharide is preferably 0.002 to 0.2% by mass, more preferably 0.004 to 0.18% by mass, and still more preferably 0.006 to 0.16% by mass. The container-packed beverage according to any one of <1> to <11>.
<13>
The packaged beverage is preferably a sour agent, a pH adjuster, a sweetener (excluding sucralose and acesulfame potassium), carbon dioxide, vitamins, minerals, antioxidants, foaming agents, foam stabilizers, various esters, pigments The container as described in any one of <1> to <12> above, containing one or more selected from the group consisting of an emulsifier, an emulsifier, a preservative, a vegetable extract, a nectar extract and a quality stabilizer Filled beverages etc.
<14>
The packaged beverage is preferably a non-fermented tea beverage (preferably a green tea beverage), a semi-fermented tea beverage (preferably a oolong tea beverage), a fermented tea beverage (preferably a tea beverage), a carbonated beverage, enhanced water, bottled water, sports The packaged beverage according to any one of <1> to <13>, which is a drink, energy drink, near water, isotonic beverage, hypotonic beverage, or hypertonic beverage.
<15>
(A) <1> to <14, wherein the non-polymer catechins are preferably derived from a tea extract obtained from non-fermented tea, semi-fermented tea or fermented tea, more preferably from a green tea extract. > The packaged beverage according to any one of
<16>
The packaged beverage or the like according to the above <15>, wherein the tea extract or the green tea extract is preferably purified.
<17>
The container of the packaged beverage is preferably a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle according to any one of the above <1> to <16>. Containerized beverages, etc.
<18>
The mass ratio [(B) :( C)] of (B) sucralose to (C) acesulfame potassium is preferably 1: 5 to 5: 1, more preferably 1: 4 to 4: 1, still more preferably 1. : 4 to 2: 1, more preferably 1: 4 to 1.2: 1, more preferably 1: 2.5 to 1: 1, according to any one of the above <1> to <17> Containerized beverage.
<19>
<1> The pH is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, preferably 5 or less, more preferably 4.5 or less, still more preferably 4 or less. -The container-packed drink as described in any one of <18>.
<20>
The packaged beverage according to any one of <1> to <19>, wherein the pH is preferably 2 to 5, more preferably 2.5 to 4.5, and still more preferably 3 to 4.

<21>
The mass ratio [(B) :( C)] of (B) sucralose and (C) acesulfame potassium is preferably 1: 5 to 5: 1, more preferably 1: 4 to 4: 1, still more preferably 1. : 4 to 2: 1, more preferably 1: 4 to 1.2: 1, and more preferably 1: 2.5 to 1: 1, according to any one of the above <1> to <17> For suppressing deterioration odor of container-packed beverages.
<22>
The pH is adjusted to preferably 2 or more, more preferably 2.5 or more, further preferably 3 or more, preferably 5 or less, more preferably 4.5 or less, still more preferably 4 or less, <1 >-<17>, <21> The deterioration odor control method of the container-packed drink as described in any one.
<23>
The pH is preferably adjusted to 2 to 5, more preferably 2.5 to 4.5, still more preferably 3 to 4, any one of the above <1> to <17>, <21>, <22> The method for suppressing deterioration odor of packaged beverages as described in 1.

1. Analysis of non-polymer catechins Samples that were filtered with a filter (0.8 μm) and then diluted with distilled water were used for high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) for octadecyl group-introduced liquid chromatographs. A packed column (L-column TM ODS, 4.6 mmφ × 250 mm: manufactured by 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 0.1 mol / L acetic acid aqueous solution, the B solution was 0.1 mol / L acetic acid acetonitrile solution, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.

2. Sensory evaluation About each bottled beverage after heat sterilization, deteriorated odor with respect to the one before heat sterilization, and each bottled beverage after storage for 10 days at 55 ° C. after heat sterilization, with respect to the deteriorated odor with respect to the one before storage A sensory test was conducted by 10 professional panels, and then the average score of each specialized panel was determined.

Evaluation criteria for deteriorated odor after heat sterilization and after storage Rating 5: Does not produce deteriorated odor 4: Does not generate deteriorated odor 3: Generates slightly deteriorated odor 2: Generates slightly deteriorated odor 1: Generates deteriorated odor

Production Example 1
[Preparation of catechin preparation]
200 g of a commercially available green tea extract (polyphenone HG, manufactured by Mitsui Norin) is dispersed in 800 g of a 95% by weight ethanol aqueous solution under a stirring condition of 250 r / min at room temperature, and 100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co.) After the addition, stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 16 g of activated carbon was added and filtered again with No. 2 filter paper. Next, it was re-filtered through a 0.2 μm membrane filter to remove turbidity. Ethanol was distilled off under reduced pressure at 40 ° C. and concentrated under reduced pressure to obtain a catechin preparation. In the obtained catechin preparation, the content of non-polymer catechins in the solid content was 14% by mass.

Examples 1-11 and Comparative Examples 1-10
A beverage was prepared by blending the components shown in Table 1 and subjected to a heat sterilization treatment at 108 ° C. for 0.5 minutes, and then filled into a PET bottle to obtain a packaged beverage. Table 1 shows the results of component analysis and sensory evaluation of each of the obtained packaged beverages.

  From Table 1, the amount of sucralose and acesulfame potassium is controlled within a specific range in a certain amount of non-polymer catechins, and by containing both cyclic oligosaccharides, the deterioration odor after heat sterilization and after storage is reduced. It can be seen that a suppressed packaged beverage is obtained.

Claims (6)

The following components (A), (B), (C) and (D);
(A) Non-polymer catechins 0.03-0.4% by mass
(B) containing sucralose (C) acesulfame potassium (D) cyclic oligosaccharide,
The heat-sterilized container-packed drink whose mass ratio [(B) :( C)] of a component (B) and a component (C) is 1: 6-6: 1.   The container-packed drink of Claim 1 whose content of a component (B) is 0.002-0.03 mass%.   The container-packed drink of Claim 1 or 2 whose content of a component (C) is 0.001-0.03 mass%.   The container-packed drink of any one of Claims 1-3 whose content of a component (D) is 0.002-0.2 mass%.   The container-packed drink of any one of Claims 1-4 whose pH is 2-5.   (B) The mass ratio [(B) :( C)] of sucralose and (C) acesulfame potassium is adjusted to 1: 6 to 6: 1, and (D) is blended with a cyclic oligosaccharide. Deterioration odor control method of heat-sterilized container-packed drink containing 0.4 mass% (A) non-polymer catechins.