JP2016119861A - Tea beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an indigestible dextrin containing tea beverage that is resistant to liquid color degradation.SOLUTION: An indigestible dextrin containing tea beverage according to the present invention is controlled so that a content of polyphenols in the tea beverage 100 mL becomes 10-100 mg in terms of tannin content and a content of caffeine in the tea beverage 100 mL becomes 8.0 mg or less.SELECTED DRAWING: None

Description

  The present invention relates to an indigestible dextrin-containing container-packed tea beverage and a method for producing the same. The present invention also relates to a method for suppressing liquid color deterioration of a packaged tea beverage.

  In recent years, beverages, especially tea beverages extracted from tea leaves, are used as they are in homes and cafes, and on the other hand, they are commercially sold as beverage products in sealed containers such as cans and plastic bottles. The demand has expanded rapidly. Unlike so-called beverage products in sealed containers, which are extracted from tea leaves and used for drinking immediately, such as in homes and cafes, they are used for distribution and storage from manufacturing to consumer drinking. Since it is inevitable that a certain period of time is required, heat sterilization is performed. As a result, the quality of beverages in sealed containers deteriorates due to this heat sterilization, and they are stored at a high temperature for a long period of time for distribution and storage at room temperature, in hot sales, can warmers, and vending machines. In some cases, deterioration of appearance quality such as a further flavor and liquid color is promoted. Among them, representative deterioration includes liquid color deterioration due to oxidation or the like.

  Therefore, in so-called neutral beverages such as containerized beverages, especially green tea, oolong tea, and black tea, ascorbic acid and erythorbine are generally used as antioxidants in order to alleviate liquid color deterioration during heat sterilization and storage. Acids, water-soluble salts thereof and the like may be added. However, when ascorbic acid or the like is contained in a certain amount or more, the pH becomes acidic, and a multilayer or the like may be added to prevent this, but it produces `` salt taste (enmi) '' with a slime derived from sodium salt, This may cause another problem in flavor as one of the factors of “taste like a container-packed beverage”.

  For this reason, various methods aimed at suppressing the deterioration of the liquid color of tea beverages have been studied. For example, Patent Document 1 discloses a green tea obtained by adding one or more alkaline solutions selected from baking soda, sodium carbonate, potassium carbonate, sodium hydroxide, and potassium hydroxide in the process of producing crude tea. There is disclosed a method for producing green tea which is adjusted so as to be in a certain pH range when pulverized and water is added to form a suspension. In addition, Patent Document 2 relates to a method for producing crude tea in green tea production by taking out and drying tea leaves at a stage where the conventional brewing process is not completed, or by shortening the brewing process and drying it. A method for producing green tea with excellent color development of tea leaves is disclosed. However, these methods are inventions related to the tea making process and require a large-scale tea making facility, and it is necessary to manage complicated processes, so that there is a problem of lack of practicality.

  On the other hand, Patent Document 3 discloses a browning inhibitor comprising a tea leaf superheated steam extract and a method of using this as a browning inhibitor for tea beverages. Patent Document 4 discloses a packaged beverage that is prevented from changing to brown over time by using ethylenediaminetetraacetic acid or a salt thereof together. However, in these methods, there is a concern that the flavor is deteriorated due to a substance added to suppress the deterioration of the liquid color of the tea beverage, or the appearance is deteriorated due to a change in the added substance itself.

  By the way, with the recent increase in health consciousness, in order to stimulate the demand of health conscious consumers, soft drinks that add food ingredients having health functionality are increasing year by year. Indigestible dextrin has dietary fiber and is known to have intestinal regulating action, blood sugar level elevation inhibiting action, neutral fat elevation inhibiting action, etc., and its addition to various foods including soft drinks has been studied. ing. In addition, as in Patent Document 5, attempts have been made to add dextrin to tea beverages.

JP 2014-198039 A JP 2002-34457 A JP 2007-75061 A Japanese Patent Laid-Open No. 2006-166771 JP 2003-145 A

The inventors of the present invention indicate that when a tea beverage contains a non-digestible dextrin that is a food material having health functionality and is sterilized to produce a containerized tea beverage, the deterioration of the liquid color of the tea beverage increases. (See Reference Example 1 below).
Therefore, the present invention is a simple method that does not require a large-scale facility, and in a tea beverage that is indigestible dextrin-containing container-packed tea beverage, without deteriorating the original flavor of the tea beverage, it is possible to suppress the deterioration of the liquid color, An object of the present invention is to provide a non-digestible dextrin-containing container-packed tea beverage and a method for producing the same.

  The present inventors have made it difficult by setting the content of polyphenol contained in a 100 mL container-packed tea beverage to a certain range as the amount of tannin and the content of caffeine contained in the tea beverage to a certain amount or less. It has been found that liquid color deterioration of digestible dextrin-containing container-packed tea beverages can be suppressed. The present invention is based on these findings.

That is, according to the present invention, the following inventions are provided.
(1) A container-packed tea beverage comprising polyphenol and an indigestible dextrin, wherein the content of polyphenol contained in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin, and 100 mL of the tea beverage A packaged tea beverage in which the content of caffeine contained is 8.0 mg or less.
(2) The container-packed tea beverage according to (1), wherein the ratio (tannin / caffeine) between the amount of tannin contained in the tea beverage and the content of caffeine is 6 or more.
(3) The container-packed tea beverage according to (1) or (2), wherein the ratio of the content of potassium contained in the tea beverage and the amount of tannin (potassium / tannin) is 0.18 or less.
(4) A method for producing a container-packed tea beverage comprising polyphenol and indigestible dextrin from tea extract so that the content of polyphenol in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin The manufacturing method of a container-packed tea drink including the process of adjusting a tea extract and the process of adjusting a tea extract so that content of caffeine in 100 mL of this drink may be 8.0 mg or less.
(5) A method for suppressing liquid color deterioration of a container-packed tea beverage comprising polyphenol and indigestible dextrin so that the content of polyphenol in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin The tea extract is adjusted, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less. Suppression method.

  According to the present invention, even when an indigestible dextrin, which is a food material having health functionality, is added to a container-packed tea beverage, the deterioration of the liquid color of the tea beverage can be suppressed. This is advantageous in that it can provide a beverage having physiological functions such as intestinal regulating action, blood sugar level rise inhibiting action, and neutral fat rise inhibiting action of indigestible dextrin while maintaining the appearance.

FIG. 1 is a graph showing the relationship between the indigestible dextrin addition amount (%) and a ^* value in tea beverages. FIG. 2 is a graph showing the relationship between caffeine concentration (mg / 100 mL) and a ^* value in a tea beverage to which 2% of indigestible dextrin is added.

Detailed description of the invention

Container-packed tea beverage The container-packed tea beverage of the present invention is a container-packed tea beverage comprising polyphenol and an indigestible dextrin, wherein the content of polyphenol contained in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin. And a tea-packed tea beverage in which the content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less. The container-packed tea beverage of the present invention can suppress the deterioration of the liquid color while maintaining the original flavor of the tea beverage.

  The indigestible dextrin contained in the packaged tea beverage of the present invention includes roasted dextrin obtained by adding and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes and tapioca. This is a water-soluble dietary fiber that has been treated with α-amylase and / or glucoamylase as necessary, and then desalted and decolorized as necessary, and has indigestible characteristics. This indigestible dextrin can be obtained, for example, by adding a small amount of hydrochloric acid to starch and heating and enzymatic treatment. A dextrin containing an indigestible component measured by a high performance liquid chromatographic method (enzyme-HPLC method), which is an analysis method for dietary fiber described in 1. Say. In the present invention, the reduced product produced by hydrogenation is also included in the indigestible dextrin. In addition, a commercially available thing can be used for indigestible dextrin and its reduced product (reduced indigestible dextrin).

  The content of indigestible dextrin in the tea beverage of the present invention can be determined in consideration of blood glucose level increase inhibitory effect, serum cholesterol lowering effect or neutral fat increase inhibitory effect, intestinal regulating action, etc. The lower limit of the content of indigestible dextrin in the tea beverage is 0.3% by mass or more, preferably 0.5% by mass or more, more preferably 0.8% by mass or more in consideration of its physiological function. Can do. Moreover, since the deterioration of the liquid color of a tea drink will be accelerated | stimulated by adding indigestible dextrin to a container-packed tea drink as shown in the following reference example 1, of the indigestible dextrin in tea drink The content can be, for example, 5% by mass or less, preferably 3% by mass or less, more preferably 2.5% by mass or less. When the beverage container is 250 mL or more, the content of indigestible dextrin can be 1 g or more, preferably 5 g or more per beverage container, and the upper limit of the content of indigestible dextrin is 50 g per beverage container. It can be as follows.

  The container-packed tea beverage of the present invention has a DE (abbreviation of Dextrose Equivalent and means a value obtained by reducing the reducing power of a sugar liquid per solid when the glucose is 100) of 8 or more and 20 or less. Digestible dextrin can be used. In the container-packed tea beverage of the present invention, an indigestible dextrin in which 50% or more of the glucoside bonds are glucoside bonds 1 → 4 can be used. In the container-packed tea beverage of the present invention, cornstarch-derived indigestible dextrin can be used.

  The tea extract used in the container-packed tea beverage of the present invention is not particularly limited, but it is possible to use a tea extract produced using a method used for the preparation of a normal tea extract or a concentrated solution thereof. it can. For example, by mixing and contacting tea leaves and water (0 to 100 ° C.), or by mixing or dissolving a concentrate or purified product of tea extract such as tea extract or tea powder in water (0 to 100 ° C.) The tea extract used for manufacturing the tea beverage of the present invention can be obtained. Moreover, you may use in order to manufacture the tea drink of this invention by using what mixed said tea extract, said tea extract, and tea powder as a tea extract. When the tea leaves and water are mixed and contacted, the tea leaves and the tea extract can be separated using a separation means such as centrifugation or filtration.

  The tea leaves used for the preparation of the tea extract are not particularly limited, but tea leaves belonging to Camellia sinensis can be used, and non-fermented teas such as green tea leaves such as sencha, gyokuro, matcha tea, roasted tea, bancha and roasted tea Not limited to this, semi-fermented tea such as oolong tea, fermented tea such as black tea, post-fermented tea such as puer tea, and the like can also be used. The tea leaves used for producing the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, but green tea leaves, oolong tea leaves and black tea leaves are preferable. Moreover, you may mix | blend arbitrary raw materials other than tea leaves in the case of preparation of an extract.

  Commercially available products such as polyphenone (manufactured by Mitsui Norinsha), sunphenon (manufactured by Taiyo Kagaku Co., Ltd.), and Tearfuran (manufactured by ITO EN Co., Ltd.) can be used as concentrates and purified products of tea extracts such as tea extract and tea powder. . In addition, these tea concentrates and tea refined products may be used as they are or dissolved or diluted with water, or may be used in combination with a plurality of types, or mixed with tea extract. Also good.

  The caffeine content contained in the 100 mL tea beverage of the present invention is 8.0 mg or less, preferably 5.0 mg or less, more preferably 2.0 mg or less, and even more preferably less than 1.0 mg. By setting the caffeine content in the 100 mL tea beverage of the present invention to 8.0 mg or less, liquid color deterioration of the container-packed tea beverage can be suppressed.

  The caffeine content in the tea beverage can be reduced, for example, by sprinkling hot water or water during tea making, immersing in hot water or water, or using tea leaves extracted with supercritical carbon dioxide. Moreover, the caffeine content in the tea beverage can be reduced by extracting at a low temperature when extracting a tea extract from tea leaves, or by using an extract after the second decoction. Furthermore, the caffeine content in the tea beverage can be reduced by treating the tea extract with an adsorbent or mineral such as activated carbon, clay, resin, or the like. These reduction methods may be used alone or in combination. When using clay to reduce the caffeine content in the tea beverage, the method of bringing the clay into contact with the tea extract is not particularly limited as long as the tea extract is in contact with the clay, for example, Continuous processing such as batch processing in which a fixed amount is sequentially processed by a contact tank, processing by dosing and holding in piping, and column processing in which a clay-filled column is passed through may be mentioned.

  Examples of the clay used for producing the container-packed tea beverage of the present invention include acidic clay, activated clay, bentonite, activated bentonite, saponite, and combinations of some or all of these. As the clay used for producing the container-packed tea beverage of the present invention, acid clay, activated clay, and combinations thereof can be preferably used, and acid clay can be more preferably used.

The acidic clay and the activated clay used in the preferred embodiment of the container-packed tea beverage of the present invention both have SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components. when used in the manufacture of a packaged tea beverage of the _invention, SiO 2 / _Al 2 _{O 3} ratio is 3 to 12, preferably 3 to 8 is preferred. Further, in an acidic clay and active clay, _Fe 2 _{O 3} is 2-5 wt%, CaO is 0 to 1.5 wt%, it is preferable to use a composition that MgO contains like 1-7 wt% .

The specific surface area (m ² / g) of the acid clay and activated clay used in the present invention is 50 m ² / g or more and less than 150 m ² / g in the case of acid clay, and 70 m ² / g or more and 300 m in the case of activated clay. Those less than ² / g are preferred.

Among the clays used in the present invention, preferred are acid clays having a specific surface area (m ² / g) of 50 or more and less than 150 and a SiO ₂ / Al ₂ O ₃ ratio of 3 or more and less than 8, Examples include activated clay with a surface area (m ² / g) of 200 or more and less than 300 and a SiO ₂ / Al ₂ O ₃ ratio of 3 or more and less than 11.

  Examples of preferred acidic clay as described above include commercial products such as Mizuka Ace # 20, Mizuka Ace # 200, Mizuka Ace # 400, Mizuka Ace # 600, and Mizrite (manufactured by Mizusawa Chemical Co., Ltd.). Moreover, as preferable active clay as described above, for example, commercially available products such as Galeon Earth NVZ, Galeon Earth V2, and Galeon Earth NF2 (manufactured by Mizusawa Chemical Co., Ltd.) can be used. Commercially available bentonite such as Clarit 100G, Clarit 125G, and Tonsil 531N (manufactured by Zude Chemie Catalysts) can also be used as white clay.

  The tea beverage of the present invention may have a caffeine content reduced by 60% or more (preferably 70% or more, more preferably 90% or more) compared to the tea extract before the caffeine reduction treatment. it can. The caffeine content of tea extracts and tea beverages can be measured by a high performance liquid chromatography method (HPLC method). Examples of the HPLC analysis conditions include those described in the examples.

  The content of polyphenol contained in the 100 mL tea beverage of the present invention is 10 to 100 mg, preferably 20 to 100 mg, more preferably 20 to 80 mg, still more preferably 30 to 80 mg as the amount of tannin. . The polyphenol contained in the tea beverage of the present invention is not particularly limited, but means a component having a plurality of phenolic hydroxyl groups in the molecule, and is preferably a polyphenol derived from tea. The tea-derived polyphenol refers to various polyphenols contained in tea leaves, and specifically, not only primary polyphenols such as catechins and proanthocyanidins, but also theasinensins that are products of their oxidative polymerization and the like , Secondary polyphenols such as oolong theanine, theaflavins, thealvidins and the like are also used. By setting the content of polyphenol contained in the 100 mL tea beverage of the present invention to 10 to 100 mg (more preferably 20 to 100 mg) as the amount of tannin, a tea beverage that does not impair the original flavor of the tea beverage is obtained. it can.

  Content of the total polyphenol contained in the tea drink of this invention can be prescribed | regulated as an amount of tannins. The “tannin amount” is, for example, the content of total polyphenols contained in a tea beverage by measuring the tannin amount of tea leaf extract and / or tea extract and including the tannin amount in a desired concentration range. Can be adjusted to a predetermined range. Alternatively, the tannin amount of the product tea beverage can be adjusted by adding a predetermined amount of tea leaf extract and / or tea extract whose tannin amount has been adjusted in advance, and accordingly, included in the tea beverage of the present invention The content of polyphenols can be adjusted.

  In the present invention, the “tannin amount” is a standard for evaluating the amount of polyphenols in teas. July, 2001, p.252), and can be measured using the official method (iron tartrate absorbance method). In this measurement method, by using a calibration curve prepared using ethyl gallate as a standard substance by measuring the absorbance (540 nm) of a purple component produced by reacting a polyphenol in a liquid with an iron tartrate reagent. It can be quantified. The tannin amount can be obtained by multiplying the quantified value thus obtained by 1.5.

  Adjustment of the total amount of polyphenols contained in the tea beverage of the present invention can be carried out, for example, by adding a commercially available polyphenol preparation. Examples of commercially available polyphenol preparations include polyphenone 70A (manufactured by Mitsui Norin Co., Ltd.), sunphenon 90S (manufactured by Taiyo Kagaku Co., Ltd.), tear furan (manufactured by ITO EN), and the like.

  According to a preferred embodiment of the container-packed tea beverage of the present invention, the ratio (tannin / caffeine) between the amount of tannin and the content of caffeine contained in the tea beverage is 6 or more, preferably 10 or more, more preferably Is 20 or more, more preferably 50 or more. By setting the ratio (tannin / caffeine) between the amount of tannin contained in the tea beverage and the content of caffeine to 6 or more, deterioration of the liquid color of the containerized tea beverage can be further suppressed.

  According to the preferable aspect of the container-packed tea beverage of the present invention, the ratio of the content of potassium and the amount of tannin contained in the tea beverage (potassium / tannin) is 0.18 or less, preferably 0.17 or less. There is provided a tea beverage that is more preferably 0.15 or less. By making the ratio (potassium / tannin) of the content of potassium and the amount of tannin contained in the tea beverage 0.18 or less, it is possible to further suppress the deterioration of the liquid color of the container-packed tea beverage. The potassium content contained in the tea beverage can be measured, for example, as described in the following examples.

  In the preparation process of the container-packed tea beverage of the present invention, various optional components (for example, an antioxidant, a pH adjuster, a preservative, and a fragrance) that can be blended in the container-packed tea drink may be added. Moreover, when the tea concentrate or the tea refined product is treated with white clay, the tea extract may be diluted to a concentration suitable for the tea beverage by adding water suitable for the container-packed beverage.

  Moreover, the preparation liquid obtained by the said preparation process can be sterilized according to a conventional method, and can be filled with a container. Sterilization may be before filling the container or after filling.

  The container of the container-packed beverage means a sealed container capable of breaking the contact between the contents and the outside air, and examples thereof include transparent containers such as PET bottles and bottles, and opaque containers such as cans and papermaking containers. The container-packed tea beverage of the present invention is more preferably a transparent or translucent PET bottle-packed beverage in order to produce the color of the tea beverage to the consumer through the container. The capacity | capacitance of a container is not specifically limited, For example, 500 mL, 2000 mL, etc. are mentioned.

  According to a preferred embodiment of the containerized tea beverage of the present invention, a containerized tea beverage comprising polyphenol and an indigestible dextrin, wherein the content of polyphenol contained in 100 mL of the tea beverage is 10 to 10 as the amount of tannin. 100 mg, the content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less, and the ratio of the tannin content and the caffeine content contained in the tea beverage (tannin / caffeine) is A packaged tea beverage that is 6 or more is provided.

  According to another preferred embodiment of the container-packed tea beverage of the present invention, a container-packed tea beverage comprising polyphenol and an indigestible dextrin, wherein the content of polyphenol contained in 100 mL of the tea beverage is the amount of tannin. The content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less, and the ratio of the tannin content and the caffeine content contained in the tea beverage (tannin / caffeine) Is 6 or more, and the ratio of the content of potassium contained in the tea beverage and the amount of tannin (potassium / tannin) is 0.18 or less.

Method for Producing Containerized Tea Beverage The method for producing a containerized tea beverage of the present invention is a method for producing a containerized tea beverage comprising polyphenol and an indigestible dextrin from tea extract, and is contained in 100 mL of the tea beverage. Adjusting the tea extract so that the content of polyphenols in the tea is 10-100 mg as the amount of tannin, and adjusting the tea extract so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less This is a method for producing a containerized tea beverage comprising a step (preferably adjusted with white clay, more preferably adjusted with acid clay). Any of these steps may be performed first. The container-packed tea beverage produced by the production method of the present invention can suppress the deterioration of the liquid color while maintaining the original flavor of the tea beverage.

  According to a preferred embodiment of the method for producing a containerized tea beverage of the present invention, the ratio (tannin / caffeine) between the amount of tannin and the content of caffeine contained in the tea beverage is 6 or more, preferably 10 or more. More preferably, it comprises a step of adjusting the tea extract so as to be 20 or more, more preferably 50 or more. According to a more preferred embodiment, the content of potassium and the amount of tannin further contained in the tea beverage The step of adjusting the tea extract so that the ratio (potassium / tannin) is 0.18 or less, preferably 0.17 or less, more preferably 0.15 or less.

  The polyphenol, indigestible dextrin, caffeine and the like used in the method for producing the containerized tea beverage of the present invention may be the same as those used in the production of the containerized tea beverage of the present invention.

  According to a preferred embodiment of the method for producing a containerized tea beverage of the present invention, a method for producing a containerized tea beverage comprising polyphenol and an indigestible dextrin from a tea extract, comprising 100 mL of the polyphenol in the tea beverage. Adjusting the tea extract so that the amount of tannin is 10 to 100 mg as the amount of tannin, adjusting the tea extract so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less ( Preferably adjusted with white clay, more preferably with acid clay, and a tea extract so that the ratio of tannin content to caffeine content (tannin / caffeine) contained in the tea beverage is 6 or more. It is a manufacturing method of the container stuffed tea drink including the process of adjusting.

  According to another preferred embodiment of the method for producing a containerized tea beverage of the present invention, a method for producing a containerized tea beverage comprising polyphenol and an indigestible dextrin from a tea extract, wherein 100 mL of the tea beverage is contained. Adjusting the tea extract so that the content of polyphenols in the tea is 10 to 100 mg as the amount of tannin, adjusting the tea extract so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less (Preferably adjusted with white clay, more preferably adjusted with acid clay), tea extraction so that the ratio of tannin content to caffeine content in the tea beverage (tannin / caffeine) is 6 or more The step of adjusting the liquid, and the tea extract so that the ratio of potassium content to tannin content (potassium / tannin) in the tea beverage is 0.18 or less A method for producing a packaged tea beverage comprising the step of adjusting.

Method for suppressing liquid color deterioration of container-packed tea beverage The method for suppressing liquid color deterioration of a container-packed tea drink according to the present invention is a method for suppressing liquid color deterioration of a container-packed tea drink comprising polyphenol and indigestible dextrin. The tea extract is adjusted so that the content of polyphenol in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin, and the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less. In this method, the tea extract is adjusted (preferably adjusted with white clay, more preferably adjusted with acidic white clay). Any of these adjustments may be performed first, but preferably the caffeine content is adjusted first.

  According to a preferred embodiment of the method for suppressing liquid color deterioration of a container-packed tea beverage of the present invention, the ratio (tannin / caffeine) between the amount of tannin and the content of caffeine contained in the tea beverage is 6 or more, preferably The tea extract was adjusted to be 10 or more, more preferably 20 or more, and still more preferably 50 or more. According to a more preferred embodiment, the ratio of the potassium content and the tannin content contained in the tea beverage (potassium / The tea color is adjusted so that the tannin) is 0.18 or less, preferably 0.17 or less, more preferably 0.15 or less. .

  Even if the polyphenol, indigestible dextrin, caffeine, etc. used in the method for suppressing liquid color deterioration of the packaged tea beverage of the present invention are the same as those used in the production of the packaged tea beverage of the present invention, Good.

The degree of deterioration of the liquid color can be determined by using the redness of the liquid color as an index, and preferably using a spectrocolorimeter (for example, spectrocolorimeter CM-3500d (manufactured by Minolta Co., Ltd.)) in is a ^* values (+ (plus) direction: red, - (minus) direction: green) it can be determined as an indicator. For example, when the a ^* value is measured before and after storage of a packaged tea beverage, and the difference in the a ^* value before and after storage (Δa ^* value) is small, it is determined that the degree of deterioration of the liquid color is low, and conversely If it is large, it can be determined that the degree of deterioration of the liquid color is high. In the present invention, for example, if the Δa ^* value is small even if it is small compared to the Δa ^* value of the indigestible dextrin-containing container-packed tea beverage not included in the range of the tea beverage of the present invention, the container is packed. It can be determined that the deterioration of the liquid color of the tea beverage is suppressed.

  According to a preferred embodiment of the suppression method of the present invention, there is provided a method for suppressing deterioration of liquid color of a container-packed tea beverage comprising polyphenol and indigestible dextrin, wherein the content of polyphenol in 100 mL of the tea beverage is tannin. Adjust the tea extract so that the amount is 10 to 100 mg, and adjust the tea extract so that the caffeine content in 100 mL of the tea beverage is 8.0 mg or less (preferably more Preferably, the tea extract is adjusted so that the ratio (tannin / caffeine) between the amount of tannin contained in the tea beverage and the content of caffeine (tannin / caffeine) is 6 or more. This is a method for suppressing liquid color deterioration of a stuffed tea beverage.

  According to another preferred embodiment of the suppression method of the present invention, there is provided a method for suppressing liquid color deterioration of a container-packed tea beverage comprising polyphenol and indigestible dextrin, the content of polyphenol in 100 mL of the tea beverage Is adjusted so that the amount of tannin is 10 to 100 mg, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less (preferably with clay) More preferably, adjusted with acid clay), adjusting the tea extract so that the ratio of the tannin content to the caffeine content (tannin / caffeine) contained in the tea beverage is 6 or more, and Container-packed tea beverage characterized by adjusting the tea extract so that the ratio of potassium content to tannin content (potassium / tannin) in tea beverage is 0.18 or less It is a method for inhibiting liquid color degradation.

Hereinafter, the present invention will be described more specifically by way of examples. However, the technical scope of the present invention is not limited to these examples. In Examples, “%” means “% by mass” unless otherwise specified.

Reference Example 1: Effect of indigestible dextrin addition on liquid color of container-packed tea beverage (1) Preparation of green tea extract To 100 g of steamed green tea leaves was added 4000 g of hot water at 70 ° C. and extracted for 6 minutes. . After extraction, it was separated into solid and liquid, and the obtained filtrate was cooled to 20 ° C. and then made up to 4000 g with ion-exchanged water at the same temperature, and centrifuged to obtain a green tea extract (green tea extract A).

(2) Preparation of container-packed green tea beverage To 400 g of the obtained green tea extract A, 0 to 30 g of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., Fibersol 2) and 400 mg of L-ascorbic acid are added, and carbonic acid is added. After adjusting the pH to 6.5 with sodium hydride, it was adjusted to 1000 g with ion-exchanged water. The preparation liquid was heated in a retort can and then subjected to heat treatment at 121 ° C. for 5 minutes to obtain green tea beverages in test sections 1 to 6.

(3) Evaluation method About the obtained green tea drink, it measured as follows regarding chromaticity. For the analysis with the colorimeter, the a ^* value was measured using a spectrocolorimeter CM-3500d (manufactured by Minolta Co., Ltd.). A spectrophotometer is a light receiver that selectively receives light transmitted from an object when it is irradiated with light having a specific spectral composition, and obtains the spectral transmission characteristics of the object using a spectrophotometer. The tristimulus value is obtained from the numerical value. The a ^* value (+ direction: red, − direction: green) represents chromaticity, and the Δa ^* value represents the difference in a ^* value from test group 1 to which no indigestible dextrin was added. The measurement results of the a ^* value and Δa ^* value with the colorimeter are shown in Table 1 and FIG.

(4) Results Table 1 and FIG. 1 show the measurement results with the colorimeter.

It was visually confirmed that the reddish liquid color after sterilization became stronger as the amount of indigestible dextrin increased, as compared to test group 1 to which no indigestible dextrin was added. In addition, as the addition amount of indigestible dextrin is increased, the a ^* value shown in Table 1 and FIG. 1 is a value in the + (plus) direction, test group 1 in which no indigestible dextrin is added. From the fact that the Δa ^* value is larger than that of the tea beverage, it was found that the use of indigestible dextrin in the container-packed tea beverage increases the deterioration of the liquid color of the tea beverage.

Caffeine Measurement Method The caffeine content in Examples 1 and 2 below was measured as follows. That is, the sample solution was filtered with a membrane filter (DISMIC hydrophilic PTFE manufactured by Advantech Co., Ltd., 0.45 μm), and the amount of caffeine was quantified by the high performance liquid chromatography (HPLC) method shown in Table 2 below. The HPLC analysis conditions are shown in Table 2 below.

Method for Measuring Minerals The potassium (K) content in the container-packed tea beverages in Examples 1 and 2 below was analyzed according to the following procedure.
(apparatus)
ICP emission spectrometer: iCAP 6500 Duo (manufactured by Thermo Fisher Scientific Co., Ltd.)
Measurement conditions for ICP emission spectrometry RF power: 1150W
Nebulizer gas flow rate: 0.65 L / min
Auxiliary gas flow rate: 0.5 L / min
Plasma gas flow rate: 12L / min
Chamber: Glass cyclone Nebulizer: Glass coaxial type for aqueous solution

Microwave digester: ETHOS PLUS (Milestone General Co., Ltd.)
(reagent)
Nitric acid: PlasmaPURE (high purity nitric acid) 67-70% (SCP SCIENCE)
Hydrogen peroxide: Ultra high purity, 30% (Kanto Chemical Co., Ltd.)
Standard reagent: ICP general-purpose mixture XSTC-22 100ppm (SPEX Certiprep)
Internal standard reagent: Rhodium standard solution for atomic absorption 1000ppm (Wako Pure Chemical Industries, Ltd.)

Example 1: Relationship between caffeine content and liquid color (1) Preparation of green tea extract To 100 g of steamed green tea leaves, 4000 g of hot water at 70 ° C. was added and extracted for 6 minutes. After extraction, it was separated into solid and liquid, and the obtained filtrate was cooled to room temperature (25 ° C.) and then made up to 4000 g with ion-exchanged water at the same temperature to obtain a green tea extract (green tea extract B).

(2) Caffeine reduction treatment of green tea extract 0 to 8 g of acid clay (Mizuka Ace # 400, manufactured by Mizusawa Chemical Co., Ltd.) is added to 400 g of the obtained green tea extract B, and a predetermined time (10 seconds to 10 minutes) ) Contact. Simultaneously with the elapse of a predetermined time, centrifugal separation was performed, and 0.2 μm membrane filter filtration was performed.

(3) Preparation of green tea beverage 20 g of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., Fibersol 2) and 400 mg of L-ascorbic acid are added to the obtained filtrate, and the pH is adjusted to 6.5 with sodium bicarbonate. After the adjustment, it was prepared to 1000 g with ion exchange water. The preparation liquid was heated in a retort can and then subjected to heat treatment at 121 ° C. for 5 minutes to obtain green tea beverages in test sections 7 to 11. The test group 7 performed the same process as the test groups 8-11 except the addition process of acid clay.

(4) Evaluation method About the obtained green tea drink, as above-mentioned, a caffeine density | concentration is measured using a high performance liquid chromatograph (HPLC: product made by JASCO Corporation), and a spectrophotometer (CM-3500d by Minolta Co., Ltd.). ) Was used to measure a ^* values.

(5) Results Table 3 and FIG. 2 show the measurement results.

Compared with test section 7 where caffeine reduction treatment (acidic clay treatment) is not performed, deterioration of liquid red due to sterilization is suppressed in test sections 8 to 11 where caffeine reduction treatment is performed. This was confirmed visually. In addition, since the a ^* value shown in Table 3 and FIG. 2 becomes a value in the − (minus) direction as the caffeine concentration decreases, It was confirmed that liquid color deterioration can be suppressed by reducing the in content.

Example 2: Relationship between tannin amount and liquid color of tea beverage (1) Preparation of green tea extract Green tea extract A was obtained by the same method as in Reference Example 1 (1). Moreover, the green tea extract B was obtained by the same method as Example 1 (1).

(2) Caffeine reduction treatment of green tea extract 8 g of acid clay (Mizuka Ace # 400, manufactured by Mizusawa Chemical Co., Ltd.) is added to 400 g of the obtained green tea extract B, and contact is made for a predetermined time (10 seconds to 10 minutes). I let you. Centrifugation was performed simultaneously with the elapse of a predetermined time, and 0.2 μm membrane filter filtration was performed to obtain a green tea extract C.

(3) Preparation of green tea beverage To 200 g and 400 g of green tea extract A, 20 g of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., Fiber Sol 2) was added, and 400 mg of L-ascorbic acid was added, and the pH was adjusted with sodium bicarbonate. Was adjusted to 6.5, and then adjusted to 1000 g with ion-exchanged water. The prepared liquid was filled in a retort can with heat, and then subjected to a heat treatment at 121 ° C. for 5 minutes to obtain green tea beverages in test sections 12 and 14.
Further, 20 g of indigestible dextrin (Matsutani Chemical Industry Co., Ltd., Fibersol 2) and 400 mg of L-ascorbic acid were added to 200 g and 400 g of green tea extract C, respectively, and the pH was adjusted to 6.5 with sodium bicarbonate. After the adjustment, it was prepared to 1000 g with ion exchange water. The prepared liquid was filled in a retort can with heat, and then subjected to heat treatment at 121 ° C. for 5 minutes to obtain green tea beverages in test sections 13 and 15.

(4) Evaluation method About the obtained green tea drink, the caffeine density | concentration was measured using the high performance liquid chromatograph (HPLC: JASCO Corporation make). Moreover, the a ^* value was measured using a spectrocolorimeter (CM-3500d, manufactured by Minolta Co., Ltd.) for each of the green tea beverage packed in a container immediately after sterilization and the green tea beverage stored at 45 ° C. for 4 weeks.

(5) Results The measured values of the container-packed green tea drink immediately after sterilization are shown in Table 4, and the container-packed green tea drink stored at 45 ° C. for 4 weeks is shown in Table 5.

Compared to test section 14 in which the content of caffeine contained in 100 mL of green tea beverage is greater than 8.0 mg, test section 12 in which the content of caffeine contained in 100 mL of green tea drink is 8.0 mg or less is due to sterilization It was visually confirmed that deterioration of the liquid color reddening was suppressed. It was also confirmed that the liquid color deterioration could be suppressed by reducing the caffeine content.
Moreover, compared with the test sections 12 and 14 which have not been subjected to caffeine reduction treatment (acid clay treatment), in the test sections 13 and 15 which have been subjected to the caffeine reduction process, the liquid color reddening due to sterilization has been deteriorated. Further suppression was confirmed visually. Further, in test sections 13 and 15 having a low caffeine concentration and a tannin / caffeine ratio of 6 or more, as shown in Table 4, the a ^* value is in the − (minus) direction as compared to test sections 12 and 14. In the indigestible dextrin-containing container-packed tea beverage, the liquid color is further deteriorated by setting the caffeine content to a certain value and the tannin / caffeine ratio to a certain value. It was confirmed that it can be suppressed.
Furthermore, as a result of accelerated storage assuming the expiration date of the packaged tea beverage, the test section 12 has a smaller Δa ^* value before and after storage than the test section 14, and can suppress liquid color deterioration. Was confirmed. In addition, it was confirmed that the test groups 13 and 15 had smaller Δa ^* values before and after storage than the test groups 12 and 14, and further suppressed liquid color deterioration.

Claims (5)

  A container-packed tea beverage comprising polyphenol and an indigestible dextrin, wherein the content of polyphenol contained in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin, and the cafe contained in 100 mL of the tea beverage Container-packed tea beverage with an in content of 8.0 mg or less.   The container-packed tea beverage according to claim 1, wherein a ratio (tannin / caffeine) between the amount of tannin contained in the tea beverage and the content of caffeine is 6 or more.   The container-packed tea beverage according to claim 1 or 2, wherein a ratio (potassium / tannin) of a potassium content and a tannin amount contained in the tea beverage is 0.18 or less.   A method for producing a containerized tea beverage comprising polyphenol and an indigestible dextrin from a tea extract, wherein the content of polyphenol in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin. And a method for producing a container-packed tea beverage, comprising a step of adjusting a tea extract so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less.   A method for inhibiting liquid color deterioration of a container-packed tea beverage comprising polyphenol and an indigestible dextrin, wherein the tea extract has a polyphenol content in 100 mL of the tea beverage of 10 to 100 mg as the amount of tannin. And the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less.

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