JP2015047115A - Packaged beverage containing oolong tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged oolong tea beverage maintaining liquid color and flavor for long time even with a container shape having oxygen permeability.SOLUTION: There is provided a packaged beverage by controlling amounts and ratios of (A) oolong tea polymerized polyphenol, (B) non-polymerized catechins, (C) ascorbate and (D) a reducing sugar to specific ranges satisfying following (a) to (d). (a) (A)=10 to 100 mg/100 mL. (b) (A)/(B)=0.40 or more and 4.0 or less. (c) (C)=5 to 100 mg/100 mL. (d) (D)/(A)=1.5 to 400.

Description

  The present invention relates to a packaged beverage containing a high concentration of polymerized polyphenol obtained by blending oolong tea extract.

  Oolong tea is rich in Oolong Tea Polymerized Polyphenols (OTPP (abbreviation)). This OTPP is a polyphenol unique to oolong tea produced by the polymerization of catechins in the process of semi-fermenting green tea leaves during the production of oolong tea. (For example, see Non-Patent Documents 1 to 4). In order to express such a physiological effect of OTPP, it is necessary to drink 4-5 cups of oolong tea per day for an adult. Therefore, in order to ingest a large amount of OTPP more easily, There is a demand for a technology containing a high concentration of. As one of the methods, there is a method in which OTPP is added to a beverage in a dissolved state using a OTPP-rich fraction of oolong tea extract (see Patent Document 1).

Reissue 2005/077384

Yuji Hara, Pharmacology and Treatment, 32 (6), 335-342 (2004) M. Nakai, J. Agric. Food Chem., 53 (11), 4593-4598 (2005) Nakai, M., Obesity Research, 11 (1), 88-90 (2005) T-F Hsu, Eur J Clin Nutr., 60 (11), 1330-1336 (2006)

  A packaged beverage reinforced with OTPP has the convenience that OTPP can be easily ingested. However, when a beverage containing OTPP is stored at room temperature for a long period of time, the oxidation polymerization of OTPP proceeds in the beverage, and the liquid color and flavor may change. In particular, in beverages filled in plastic containers, changes due to oxidation are large, and it is difficult to maintain the quality of beverages over a long period of time even if plastic containers with high oxygen barrier properties are used.

  The subject of this invention is providing the container-packed drink by which the liquid color and the flavor were maintained over a long term even if it was an oxygen-permeable container form.

  As a result of intensive studies to solve the above problems, the present inventors have identified the amount and ratio of (A) OTPP, (B) non-polymerized catechins, (C) ascorbic acid and (D) reducing sugars. By adjusting to the range, it has been found that the stability of the liquid color is remarkably improved and the flavor is maintained even in an oxygen permeable container form, and the present invention has been completed.

That is, although not limited to this, this invention includes the following.
(1) A beverage containing a (A) Oolong tea polymerized polyphenol, (B) non-polymerized catechins, (C) ascorbic acid, and (D) a reducing sugar, and satisfying (i) to (d) below.

(A) (A) = 10 to 100 mg / 100 mL
(B) (A) / (B) = 0.40 to 4.0 (C) (C) = 5 to 100 mg / 100 mL
(D) (D) / (A) = 1.5-400
(2) The container-packed drink according to (1), which is a oolong tea drink.

  According to the present invention, even in the form of resealable containers such as PET bottles that can easily take OTPP on a daily basis or in the form of oxygen-permeable containers, the liquid color and flavor can be maintained well. An OTPP-containing beverage excellent in stability can be obtained.

(Oolong tea polymerization polyphenol; OTPP)
As used herein, “OTPP” refers to unpolymerized monomeric catechins ((+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, ( -)-Catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate, (-)-epigallocatechin gallate (these are also referred to herein as "non-polymerized catechins")) Refers to those having a structure in which a plurality of tea-derived enzymes, enzymes, light, etc. are linked together. Specifically, it refers to a component analyzed by HPLC under the following conditions, and refers to a component having the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center).
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, B solution 10%,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm (data collection time is 30 minutes), quantified by peak area.
・ Injection volume: 10μL
Reference material: Oolong homobisflavan B (abbreviation: OHBF-B)
The amount of OTPP is determined by creating a calibration curve using OHBF-B as a standard substance. In addition, OHBF-B which is a standard substance is described in, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or JP 2005-336117 A (Example 3). Those synthesized according to the method (preferably purified to a purity of 98% or more), those isolated from tea leaves, and the like can be used.

  The OTPP of the present invention is formulated as an oolong tea extract. Preferably, the oolong tea extract concentrate obtained by concentrating the oolong tea extract is further refined (including crude purification) and blended. Specifically, a component obtained by selectively removing components other than OTPP from the oolong tea extract to increase the content ratio of OTPP (for example, OTPP / non-polymerized catechins ≧ 4) is used. The oolong tea extract may be liquid or powdered by spray drying or freeze drying. OTPP includes one or more selected from the group consisting of compounds represented by the following formulas (1) to (5).

(In the formula, R 1 and R 2 are each independently H or a galloyl group.)

(Wherein R3, R4 and R5 are each independently H or a galloyl group.)

  In the container-packed beverage of the present invention, OTPP (A) in a dissolved state in water is 10 to 100 mg, preferably 12 to 90 mg, more preferably 15 to 80 mg, still more preferably 17 to 70 mg, particularly 100 mL of beverage. Preferably it contains 18-60 mg. When OTPP is in the above range, it becomes a beverage form in which a large amount of OTPP can be easily ingested. Moreover, it is preferable also from a viewpoint with few flavor changes in a container-packed drink manufacturing process.

  The container-packed beverage of the present invention further contains non-polymerized catechins (B) that are dissolved in water. The content weight ratio [(A) / (B)] of OTPP (A) and non-polymerized catechins (B) in the beverage is 0.40 or more, preferably 0.5 or more, more preferably 0.6 or more. Preferably, 0.7 or more is more preferable, and 0.8 or more is particularly preferable. The upper limit of (A) / (B) is 4.0 or less, preferably 3.0 or less, more preferably 2.5 or less, still more preferably 2.0 or less, and particularly preferably 1.5 or less. In the absence of non-polymerized catechins, the oxidative polymerization of OTPP is promoted and the liquid color and flavor tend to change during long-term storage at room temperature, but the weight of OTPP (A) and non-polymerized catechins (B) When the ratio [(A) / (B)] is in the above range, even after a long-term storage of beverages, even if it is a resealable container form such as a PET bottle or an oxygen permeable container form, the liquid color And the flavor is well maintained. If it is out of the above range, not only the storage stability is deteriorated, but also the flavor of the beverage is not settled and the taste becomes horny.

(Ascorbic acid)
As used herein, “ascorbic acid” refers to L-ascorbic acid (referred to as vitamin C) unless otherwise specified. Ascorbic acid may be added to beverages as a food acceptable salt thereof (for example, calcium ascorbate, stearic acid ascorbate, sodium ascorbate, palmitate ascorbate).

  The beverage of the present invention suppresses the oxidative polymerization reaction of OTPP in an additive or synergistic manner with the non-polymerized catechins by blending a specific amount of ascorbic acid in addition to the non-polymerized catechins. The container-packed beverage of the present invention contains ascorbic acid (C) in an amount of 5 to 100 mg, preferably 10 to 90 mg, more preferably 20 to 80 mg, and still more preferably 30 to 70 mg per 100 mL of beverage.

(Reducing sugar)
A reducing sugar is a sugar that exhibits reducibility and forms an aldehyde group and a ketone group in a basic solution. As used herein, “reducing sugar” refers to glucose (glucose), fructose (fructose), cellobiose, maltose (malt sugar) for convenience. By containing the reducing sugar (D) in a specific amount ratio with respect to OTPP (A), the oxidative polymerization reaction of OTPP is effectively and significantly suppressed. The content (weight ratio) [(D) / (A)] of reducing sugar (D) to OTPP (A) in the beverage is 1.5 to 400, preferably 1.8 to 380, and preferably 2.0 to 360 is more preferable.

  Among the reducing sugars, glucose and fructose, which are hexoses, relieve the molecular movement of water in beverages and prevent OTPP from reassociating and changing liquid color or causing precipitation. Is heading. Therefore, it is preferable that the packaged beverage of the present invention contains hexose sugar as a reducing sugar. Specifically, it contains any one or more of glucose and fructose, and the total amount is preferably 50 to 4000 mg per 100 mL of beverage, more preferably 55 to 3000 mg, still more preferably 60 to 2000 mg, and 70 to 1000 mg is particularly preferred. If it is less than 50 mg / 100 mL, it is not sufficient to suppress the reassociation of OTPP, and if it exceeds 4000 mg / 100 mL, a change in liquid color will appear due to browning of these hexoses.

(Other ingredients)
The container-packed beverage of the present invention may contain 5 to 20 mg / 100 mL of sodium ions in addition to the above components. The movement of water molecules is mitigated by the electrostatic force of sodium ions, and synergistically with hexoses, represses OTPP reassociation. As a sodium ion component, it can mix | blend as sodium salt like sodium chloride, sodium carbonate, sodium hydrogencarbonate, sodium citrate, sodium benzoate etc., and mixtures thereof, or as a component of fruit juice or tea.

  In addition, the container-packed beverage of the present invention includes an antioxidant, a fragrance, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, and a seasoning (fragrance) within the range that does not impair the effects of the present invention. Additives such as sweeteners, acidulants, fruit juices, pH adjusters, and quality stabilizers can be used alone or in combination.

(Packed beverage)
This oolong tea beverage of the present invention is OTPP, that is, a mixture of purified oolong tea extract, ascorbic acid, reducing sugar, and sodium salt mixed with heat and sterilized, Manufactured by filling. The method of heat sterilization treatment is not particularly limited, and for example, it may be performed in accordance with local laws and regulations (food hygiene law in Japan).

  As one of the preferred embodiments of the packaged beverage of the present invention, oolong tea beverage is exemplified. This oolong tea beverage can be produced by mixing oolong tea extract obtained by a conventional method with OTPP, ascorbic acid, reducing sugar, and sodium salt. As the base oolong tea extract, it is preferable to use oolong tea leaves that are different from the OTPP raw tea leaves. It is preferable to use a concentrate or a dried product.

  Oolong tea beverages containing OTPP in a high concentration (10 to 100 mg / 100 mL) usually exhibit a brown to black liquid color. Specifically, the absorbance (wavelength 420 nm) by a spectrophotometer is 0.8 or more. When the container is a plastic container, the container-packed oolong tea drink is stored at room temperature for a long period of time (for example, 6 months to 1 year). When receiving a heat history such as being kept warm and sold every time, the liquid color (black) may become darker or change to a dull black color, resulting in an appearance reminiscent of a strong bitter taste. Oolong tea beverages containing OTPP, non-polymerized catechins, ascorbic acid and reducing sugar of the present invention in specific amounts and proportions are not easily oxidized and polymerized by OTPP. The beverage has little change in liquid color even when it is drunk, and is a beverage that has a palatability visually.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.

[Example 1]
(1) Production of OTPP Using 7800 kg of baking soda solution obtained by adding 0.15 wt% baking soda to warm water (95 ° C.), 600 kg of oolong tea leaves were subjected to extraction treatment to obtain about 7000 kg of oolong tea extract. While maintaining the liquid temperature of this extract at 60 to 65 ° C., 400 kg of granular activated carbon (GW-H32 / 60 manufactured by Kuraray Co., Ltd.) was passed through to remove non-polymerized catechin and caffeine. The passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of Brix11 OTPP-rich extract (concentrate of oolong tea extract) (hereinafter, extract A). The concentration of OTPP, non-polymerized catechin and caffeine in the obtained extract A was measured by HPLC under the following conditions. As a result, on the weight basis, the concentration of polymerized catechin was 12000 ppm, the concentration of non-polymerized catechin was 800 ppm, and the concentration of caffeine was 20 ppm.
HPLC conditions:
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, B solution 10%,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm
Reference material: Oolong homobisflavan B (OHBF-B)
-Retention time of polymerized catechin: Theaflavin and peak coincide with each other at a peak of about 25 minutes.

(2) Production of Oolong Tea Beverage Oolong tea leaves different from Extract A were used. Oolong tea leaves were extracted with 30 times the amount of hot water for 4 minutes to obtain Oolong tea extract (145 ppm non-polymerized catechin, 80 ppm polymerized catechin). This oolong tea extract is mixed with OTPP (Extract A), ascorbic acid, saccharides (fructose, glucose, maltose) and sodium bicarbonate obtained in (1) above in various concentrations to obtain a preparation solution, based on the Food Sanitation Law After the sterilization treatment, 500 mL each was hot-packed into a PET bottle container to produce a container-packed oolong tea beverage. The composition of the obtained oolong tea drink is shown in Table 1.

(3) Evaluation About the various oolong tea drinks which have the composition of Table 1, the following sensory evaluation was performed.

i) Long-term drinking ability Whether or not the taste is suitable for long-term drinking was evaluated by evaluation after continuous drinking for one month when 500 ml of drinking per day was continued for one month. Evaluation points were: A: suitable, B: slightly suitable, C: slightly difficult to drink, D: not suitable for drinking. In addition, what was stored by refrigeration (5-10 degreeC) was used for the test for this test.

ii) Liquid color stability The PET bottle beverage was stored at 55 ° C for 1 month, and the change in the liquid color of the beverage before and after storage was visually evaluated. The evaluation points were A: not changed, B: slightly changed, C: changed, and D: greatly changed.

iii) Flavor stability Immediately after the production of the beverage and 500 mL of the beverage after storage at 55 ° C. for 7 days were drunk, and the change with respect to immediately after the production was evaluated. The evaluation points were A: not changed, B: slightly changed, C: changed, and D: greatly changed.

  The results are shown in Table 2. Even when the beverages of the present invention 1 to 4 were stored at room temperature for 6 months, liquid color and flavor stability were confirmed. From this, it was suggested that the oolong tea beverage of the present invention in which OTPP, non-polymerized catechins, ascorbic acid and reducing sugar were blended in specific amounts and proportions has high liquid color and flavor stability.

Claims (2)

(A) Oolong tea polymerized polyphenol, (B) non-polymerized catechins, (C) ascorbic acid, (D) a beverage containing a reducing sugar, and satisfying (i) to (d) below.
(A) (A) = 10 to 100 mg / 100 mL
(B) (A) / (B) = 0.40 or more and 4.0 or less
(C) (C) = 5 to 100 mg / 100 mL
(D) (D) / (A) = 1.5-400   The container-packed drink of Claim 1 which is Oolong tea drink.