JP2018113990A - Packed beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed beverage that comprises non-polymer catechins in high concentrations while improving its flavor passing from the mouth to the nose and its dry feeling and also having an excellent richness.SOLUTION: A packed beverage comprises following components (A), (B) and (C): (A) non-polymer catechin 0.025-0.2 mass%, (B) theanine 0.002-0.023 mass%, and (C) rutin 0.0003-0.0016 mass%, where the contents of the component (B) and component (C) satisfy the following formula (1): -0.032b+0.0006<c<-0.032b+0.0027 [where, c is a content (mass%) of the component (C) and b is a content (mass%) of the component (B)].SELECTED DRAWING: None

Description

  The present invention relates to a packaged beverage.

  Theanine is an amino acid that is abundant in gyokuro and matcha tea, and is known as one of the components constituting the umami and sweetness of tea beverages. Therefore, as a packaged beverage containing theanine, for example, caffeine concentration, saccharide concentration of reducing sugar and non-reducing sugar, ratio of reducing sugar and non-reducing sugar, ratio of sugar and ester type catechin, and By controlling the ratio of theanine and caffeine within a specific range, a packaged green tea beverage (Patent Document 1) that can be drunk deliciously even when the sweetness of umami and umami remains cold, the theanine concentration, and the mono A packaged beverage (Patent Document 2) is proposed in which sweetness and umami taste are enhanced by controlling the total concentration of galactosyl diglyceride and digalactosyl diglyceride and the ratio thereof within a specific range.

  Rutin, on the other hand, is a kind of flavonoid that is abundant in vegetables and fruits, and is a glycoside in which β-lutinose is bonded to the oxygen atom at the 3-position of quercetin. Rutin has been found to have a strong unpleasant astringency when coexisting with high concentrations of non-polymer catechins, for example, the mass ratio of non-polymer catechins to rutin in the purified green tea extract. A container-packed beverage that suppresses an unpleasant astringent taste by controlling the content within a specific range has been proposed (Patent Document 3).

JP 2011-155877 A JP 2014-68634 A JP 2010-148499 A

  In recent years, many bottled tea drinks filled in containers such as cans and plastic bottles have been developed and the market scale is expanding, but although it is more convenient than tea drinks made with teapots, There is a problem of inferior flavor. Tea drinks brewed with teapots are rich in freshly scented and highly tasteful, but this freshly scented fragrance includes not only nasal incense directly felt by the nose. It is known that there is a nose scent from the throat to the nose when it is put in the mouth. The inventor feels that the nasal aroma from the throat to the nose when contained in the mouth improves the flavor of the packaged tea beverage and cultivates a taste closer to the tea beverage put in the teapot. I found it an important element. And this inventor further examined in order to develop the container-packed drink containing the high concentration non-polymer catechins which can feel the nasal fragrance | flavor which drowned in the teapot. As a result, it has been found that in beverages containing a high concentration of non-polymer catechins, increasing the amount of theanine enhances umami, while lowering the nasal aroma. In addition, in a packaged beverage containing a high concentration of non-polymer catechins, it has also been found that when the nasal aroma is reduced, a sense of dryness (hereinafter referred to as “dry feeling”) stands out. . An object of the present invention is to provide a packaged beverage with improved nasal aroma and dry feeling and rich in richness despite containing a high concentration of non-polymer catechins.

  As a result of studying the above problems, the present inventor has controlled the contents of theanine and rutin to satisfy a certain relationship within a specific range in a packaged beverage containing a high concentration of non-polymer catechins. In addition to being able to feel the rich taste, the nose odor and dryness are improved, and if it is included in the mouth, it has a rich scent of freshly brewed beverages such as tea leaves leached with a teapot. It has been found that a container-packed beverage can be obtained through the nose.

That is, the present invention provides the following (A), (B) and (C);
(A) Non-polymer catechins 0.025 to 0.2% by mass,
(B) Theanine 0.002-0.023 mass% and (C) Rutin 0.0003-0.0016 mass%
Containing
Content of a component (B) and a component (C) is following formula (1);
−0.032b + 0.0006 <c <−0.032b + 0.0027 (1)
[In Formula (1), c shows content (mass%) of a component (C), b shows content (mass%) of a component (B). ]
The present invention provides a packaged beverage that satisfies the above relationship.

  According to the present invention, in spite of containing a high concentration of non-polymer catechins, a rich taste is felt and a nasal aroma and dry feeling are improved. It is possible to provide a packaged beverage that has a freshly scented aroma and passes through the nose.

  The packaged beverage of the present invention contains non-polymer catechins as the component (A). Here, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate and the like. It is a general term that includes body catechins, and in the present invention, at least one of the above eight types may be contained. In addition, content of a component (A) is defined based on said 8 types of total amount.

  The content of the component (A) in the packaged beverage of the present invention is 0.025 to 0.2% by mass, but from the viewpoint of preparing a packaged beverage containing a high concentration of non-polymer catechins, 0. 0.03 mass% or more is preferable, 0.035 mass% or more is more preferable, 0.04 mass% or more is more preferable, and from the viewpoint of improving dry feeling, 0.18 mass% or less is preferable, and 0.16 mass% is preferable. % Or less is more preferable, and 0.14 mass% or less is still more preferable. The range of the content of the component (A) is preferably 0.03 to 0.18% by mass, more preferably 0.035 to 0.16% by mass, and still more preferably in the packaged beverage of the present invention. Is 0.04 to 0.14% by mass.

  The packaged beverage of the present invention contains theanine as the component (B). Although content of the component (B) in the container-packed drink of this invention is 0.002-0.023 mass%, from a viewpoint of the enhancement of kokumi, 0.0025 mass% or more is preferable, and 0.003 mass % Or more is more preferable, 0.0035% by mass or more is more preferable, and 0.02% by mass or less is preferable, and 0.018% by mass or less is more preferable from the viewpoint of improving nasal discharge and dry feeling. 0.013 mass% or less is still more preferable, and 0.011 mass% or less is still more preferable. As a range of content of a component (B), in the container-packed drink of this invention, Preferably it is 0.0025-0.02 mass%, More preferably, it is 0.0025-0.018 mass%, More preferably, it is 0.003-0.013 mass%, More preferably, it is 0.0035-0.011 mass%.

  The container-packed drink of this invention contains a rutin as a component (C). The content of the component (C) in the packaged beverage of the present invention is 0.0003 to 0.0016% by mass, but from the viewpoint of improving nasal discharge and dry feeling, 0.0004% by mass or more is preferable. Preferably, 0.00045% by mass or more is more preferable, 0.0005% by mass or more is more preferable, and from the viewpoint of enhancing richness and improving nasal loss, 0.0015% by mass or less is preferable, and 0.0013% by mass. % Or less is more preferable, and 0.0011 mass% or less is still more preferable. As a range of content of a component (C), in the container-packed drink of this invention, Preferably it is 0.0004-0.0015 mass%, More preferably, it is 0.00045-0.0013 mass%, More preferably, it is 0.0005-0.0011 mass%.

  Moreover, it is important for the container-packed drink of this invention that content of a component (B) and a component (C) satisfy | fills the relationship of following formula (1).

      −0.032b + 0.0006 <c <−0.032b + 0.0027 (1)

[In Formula (1), c shows content (mass%) of a component (C), b shows content (mass%) of a component (B). ]

  That is, when the content of the component (B) is b, control is performed so that the content c of the component (C) exists between -0.032b + 0.00060 and -0.032b + 0.0027. Thus, it was found that the rich taste is enhanced and the nasal aroma and dry feeling are also improved.

  The container-packed beverage of the present invention preferably satisfies the relationship of the following formula (2), more preferably the relationship of the following formula (3), and still more preferably the relationship of the following formula (4). The effect of improving nose loss and dryness can be further enhanced.

−0.032b + 0.00062 <c <−0.032b + 0.0018 (2)
−0.032b + 0.00067 <c <−0.032b + 0.0016 (3)
−0.032b + 0.00069 <c <−0.032b + 0.0013 (4)

[In the formulas (2) to (4), c and b are the same as c and b in the formula (1). ]

In the case of the packaged beverage according to the present invention, when the content of (B) theanine is relatively high, for example, 0.005% by mass or more, both the effect of suppressing the loss of nasal aroma and the effect of improving dry feeling are obtained. From the viewpoint of further increasing the total score of the evaluation values of the effects, it is preferable that c in the following formula (2) satisfies c <−0.032b + 0.0018, and c in the following formula (3) is c <−. It is more preferable that 0.032b + 0.0016 is satisfied, and it is more preferable that c in the following formula (4) satisfies c <−0.032b + 0.0013.
On the other hand, in the container-packed beverage of the present invention, when the content of (B) theanine is relatively low, for example, less than 0.013% by mass, both the effect of improving the nasal aroma and the effect of improving the rich taste From the viewpoint of further increasing the total score of the evaluation values, it is preferable that c in the following formula (2) satisfies −0.032b + 0.00062 <c, and c in the following formula (3) is −0.032b + 0. More preferably, 0.00006 <c is satisfied, and c in the following formula (3) more preferably satisfies −0.032b + 0.00069 <c.

  In the case of the packaged beverage of the present invention, the mass ratio [(C) / (B)] of the component (B) and the component (C) is from the viewpoint of enhancing the richness, improving the nose loss and the dry feeling. 0.01 or more, 0.03 or more is more preferable, 0.04 or more is more preferable, 1 or less is preferable, 0.7 or less is more preferable, and 0.3 or less is still more preferable. The mass ratio [(C) / (B)] is preferably 0.01 to 1, more preferably 0.03 to 0.7, and still more preferably 0.04 to 0.3. It is.

  In the packaged beverage of the present invention, the mass ratio [(C) / (A)] of the component (A) to the component (C) is preferably 0.001 or more from the viewpoint of enhancing the richness, 0.004 or more is more preferable, 0.006 or more is further preferable, 0.01 or more is more preferable, and 0.05 or less is preferable, 0.04 or less is more preferable, and 0.04 or less is more preferable. 03 or less is more preferable. The mass ratio [(C) / (A)] is preferably 0.001 to 0.05, more preferably 0.004 to 0.04, and still more preferably 0.006 to 0. 0.03, more preferably 0.01 to 0.03.

  Furthermore, the container-packed drink of this invention can contain the maltooligosaccharide of 3-7 sugar chains as a component (D). By containing the component (D), the richness can be further enhanced. Here, “malto-oligosaccharide” refers to an oligosaccharide in which sugar (glucose) is linearly bonded by α-1,4-glucoside bonds. Specifically, as component (D), maltotriose with 3 sugar chains, maltotetraose with 4 sugar chains, maltopentaose with 5 sugar chains, maltohexaose with 6 sugar chains, number of sugar chains There are 5 types of 7 maltoheptaose. In addition, content of a component (D) is defined based on the total amount of these maltooligosaccharides.

  In the present invention, as the component (D), for example, those appropriately synthesized by hydrolysis of starch or the like may be used, or commercially available products may be used. Examples of commercially available products include Fuji Oligo # 450, Fuji Oligo # 450P, Fuji Oligo G67 (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and the like.

  In the maltooligosaccharide used in the present invention, the mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in the component (D) is 0 from the viewpoint of enhancing the richness. .1 or more is preferable, 0.3 or more is more preferable, and 0.5 or more is more preferable. The upper limit value of the mass ratio [(E) / (D)] is not particularly limited, and may be 1. However, from the viewpoint of improving the nasal aroma and dry feeling, 0.9 or less is preferable. 85 or less is more preferable, and 0.8 or less is still more preferable. The mass ratio [(E) / (D)] is preferably 0.1 to 1, more preferably 0.3 to 0.9, and still more preferably 0.5 to 0.85. And more preferably 0.5 to 0.8.

  The content of the component (D) in the packaged beverage of the present invention is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, and 0.01% by mass or more from the viewpoint of enhancing the richness. Is more preferably 0.27% by mass or more, and is preferably 0.35% by mass or less, more preferably 0.32% by mass or less from the viewpoint of improving nasal discharge and dry feeling. 3 mass% or less is still more preferable. As a range of content of a component (D), in the container-packed drink of this invention, Preferably it is 0.00001-0.35 mass%, More preferably, it is 0.001-0.32 mass%, More preferably, it is 0.01-0.3 mass%, More preferably, it is 0.27-0.3 mass%.

  Here, when the component (D) is contained in a packaged beverage containing a high concentration of non-polymer catechins, the richness is enhanced, but the tea beverage in which tea leaves are leached with a teapot or the like is brewed. The present inventor has found for the first time that there is a further problem that the dry sensation is reduced along with all the scents, especially the nasal ointment that is felt through the throat when it is put in the mouth. As described above, this nasal aroma and dry feeling are improved by controlling the theanine and rutin contents so as to satisfy a certain relationship within a specific range, and the container has a further enhanced richness. The inventor has found that a stuffed beverage is obtained.

  Further, the container-packed beverage of the present invention includes flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc. One or two or more additives can be contained in combination. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  The container-packed beverage of the present invention is preferably a tea beverage in that it can easily enjoy the effects of the present invention. Examples of tea beverages include green tea beverages, oolong tea beverages, and black tea beverages. Among these, green tea beverages are preferred. Also, for example, non-alcoholic beverages such as fruit juice, vegetable juice, sports beverage, isotonic beverage, enhanced water, bottled water, near water, coffee beverage, nutritional drink, beauty drink, beer, wine, sake, plum wine, Alcoholic beverages such as sparkling liquor, whiskey, brandy, shochu, rum, gin, and liqueurs may also be used.

  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 7 or less from the viewpoints of flavor and stability of non-polymer catechins. Is preferable, 6.5 or less is more preferable, and 6.3 or less is still more preferable. The pH range is preferably 2 to 7, more preferably 2.5 to 6.5, and still more preferably 3 to 6.3.

  The container-packed beverage of the present invention can be provided by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.

  The packaged beverage of the present invention may be heat sterilized, and as a heat sterilization method, especially if it meets the conditions stipulated in applicable regulations (Food Sanitation Law in Japan) It is not limited. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of container of the container-packed beverage, for example, when the container can be heat sterilized after filling the container, such as a metal can or bottle. For example, retort sterilization and post-filling sterilization (pasting) can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to.

The container-packed beverage of the present invention contains, for example, a tea extract that satisfies the relationship of the above formula (1), and if necessary, a component (D) and an additive, and each content of the components (A) to (C). It can manufacture by adjusting and filling a container.
The tea extract satisfying the relationship of the formula (1) may be, for example, two or more types of tea even if a tea extract satisfying the relationship of the formula (1) is selected from tea extracts obtained from tea leaves. The extract may be prepared by mixing so as to satisfy the relationship of the above formula (1). Alternatively, a tea extract may be prepared by selecting tea leaves satisfying the relationship of the above formula (1) from tea leaves having different tea varieties, collection times, and firing processing levels. Furthermore, you may add at least 1 sort (s) chosen from a component (A) and a component (B) to 1 type, or 2 or more types of tea extracts so that the relationship of said Formula (1) may be satisfy | filled. The tea varieties are not particularly limited as long as they are generally cultivated. In addition, the harvest time may be any of the most tea, the second tea, the third tea, and the fourth tea, but the most tea is preferred. The firing conditions can be appropriately selected. For example, the temperature is preferably 150 to 300 ° C., more preferably 170 to 230 ° C., and the heating time is preferably 1 to 15 minutes, more preferably 1 to 10 Minutes.

  Examples of tea leaves used for the extraction include tea leaves selected from the genus Camellia, for example, C. sinensis. Var. Sinensis (including Yabuta species), C. sinensis. Var. Assamica, and hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, 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 these, non-fermented tea is preferable from the viewpoint of the content of non-polymer catechins, green tea is more preferable, and fire-processed sencha and roasted tea are particularly preferable from the viewpoint of achieving the effects of the present invention.

  As the extraction method, a known method such as stirring extraction, column extraction, drip extraction or the like can be employed. Although the temperature of the water used for extraction can be selected suitably, it is 25-100 degreeC normally. Although extraction time and extraction magnification can also be selected as appropriate, the extraction time is usually 5 to 60 minutes, and the extraction magnification is usually 1 to 50 times.

After the extraction, the tea leaves and the tea extract can be separated by known solid-liquid separation means such as filtration, centrifugation and membrane treatment. Moreover, it is also possible to use the tea extract after solid-liquid separation for any one or more refinement | purification processes of following (i)-(iii), for example.
(I) A method of removing a precipitate by dissolving or dispersing a tea extract in an organic solvent or an organic solvent aqueous solution.
(Ii) A method in which a tea extract is dissolved or dispersed in an organic solvent or an organic solvent aqueous solution and contacted with one or more adsorbents selected from activated carbon, acidic clay, activated clay, and synthetic adsorbent.
(Iii) A method in which a tea extract is dissolved or dispersed in an organic solvent or an organic solvent aqueous solution and brought into contact with an ion exchange resin.
The tea extract thus obtained may be used as it is or after being dried and concentrated.

This invention discloses the following drinks further regarding the said embodiment.
<1>
The following (A), (B) and (C);
(A) Non-polymer catechins 0.025 to 0.2% by mass,
(B) Theanine 0.002-0.023 mass%, and (C) Rutin 0.0003-0.0016 mass%,
Containing
Content of a component (B) and a component (C) is following formula (1);
−0.032b + 0.0006 <c <−0.032b + 0.0027 (1)
[In Formula (1), c shows content (mass%) of a component (C), b shows content (mass%) of a component (B). ]
A packaged beverage that satisfies the relationship of

<2>
Non-polymer catechins are preferably one or more selected from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, more preferably The container-packed beverage according to <1>, which is all eight types.
<3>
The content of the component (A) is preferably 0.03% by mass or more, more preferably 0.035% by mass or more, still more preferably 0.04% by mass or more, preferably 0.18% by mass or less, More preferably, it is 0.16 mass% or less, More preferably, it is 0.14 mass% or less, The container-packed drink as described in said <1> or <2>.
<4>
The content of the component (A) is preferably 0.03 to 0.18% by mass, more preferably 0.035 to 0.16% by mass, and still more preferably 0.04 to 0.14% by mass. The container-packed drink as described in any one of <1>-<3>.
<5>
The content of the component (B) is preferably 0.0025% by mass or more, more preferably 0.003% by mass or more, further preferably 0.0035% by mass or more, preferably 0.02% by mass or less, More preferably 0.018% by mass or less, still more preferably 0.013% by mass or less, and still more preferably 0.011% by mass or less, and the container packing according to any one of <1> to <4> above. Beverages.
<6>
The content of the component (B) is preferably 0.0025 to 0.02% by mass, more preferably 0.0025 to 0.018% by mass, still more preferably 0.003 to 0.013% by mass, and still more preferably. Is 0.0035-0.011 mass%, The container-packed drink as described in any one of said <1>-<5>.
<7>
The content of the component (C) is preferably 0.0004% by mass or more, more preferably 0.00045% by mass or more, further preferably 0.0005% by mass or more, preferably 0.0015% by mass or less, More preferably, it is 0.0013 mass% or less, More preferably, it is 0.0011 mass% or less, The container-packed drink as described in any one of said <1>-<6>.
<8>
The content of the component (C) is preferably 0.0004 to 0.0015% by mass, more preferably 0.00045 to 0.0013% by mass, and still more preferably 0.0005 to 0.0011% by mass. The container-packed drink as described in any one of <1>-<7>.
<9>
The formula (1) is preferably the following formula (2), more preferably the following formula (3), and still more preferably the following formula (4), any one of the above items <1> to <8> A packaged beverage according to 1.
−0.032b + 0.00062 <c <−0.032b + 0.0018 (2)
−0.032b + 0.00067 <c <−0.032b + 0.0016 (3)
−0.032b + 0.00069 <c <−0.032b + 0.0013 (4)
[In the formulas (2) to (4), c and b are the same as c and b in the formula (1). ]
<10>
The mass ratio [(C) / (B)] of the component (B) and the component (C) is preferably 0.01 or more, more preferably 0.03 or more, still more preferably 0.04 or more, Preferably, it is 1 or less, More preferably, it is 0.7 or less, More preferably, it is 0.3 or less, The container-packed drink as described in any one of said <1>-<9>.

<11>
The mass ratio [(C) / (B)] of the component (B) and the component (C) is preferably 0.01 to 1, more preferably 0.03 to 0.7, still more preferably 0.04 to The packaged beverage according to any one of <1> to <10>, which is 0.3.
<12>
The mass ratio [(C) / (A)] of component (A) to component (C) is preferably 0.001 or more, more preferably 0.004 or more, still more preferably 0.006 or more, and even more preferably. Is 0.01 or more, preferably 0.05 or less, more preferably 0.04 or less, still more preferably 0.03 or less, the container according to any one of <1> to <11> above Stuffed beverage.
<13>
The mass ratio [(C) / (A)] of the component (A) to the component (C) is preferably 0.001 to 0.05, more preferably 0.004 to 0.04, still more preferably 0.00. The container-packed beverage according to any one of <1> to <12>, which is 006 to 0.03, more preferably 0.01 to 0.03.
<14>
Furthermore, the container-packed drink as described in any one of said <1>-<13> containing preferably the maltooligosaccharide of 3-7 sugar chains as a component (D).
<15>
The maltooligosaccharide having 3 to 7 sugar chains is preferably one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose, according to the above <14>. Containerized beverage.
<16>
(D) Mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in maltooligosaccharide having 3 to 7 sugar chains is preferably 0.1 or more, more preferably 0.3 or more, more preferably 0.5 or more, preferably 1 or less, more preferably 0.9 or less, further preferably 0.85 or less, and still more preferably 0.8 or less. 14> or <15>.
<17>
(D) Mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5-7 sugar chains in maltooligosaccharide having 3-7 sugar chains is preferably 0.1-1, more preferably. Is 0.3 to 0.9, more preferably 0.5 to 0.85, and still more preferably 0.5 to 0.8, The container according to any one of the above <14> to <16> Stuffed beverage.
<18>
The content of the component (D) is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.01% by mass or more, and further preferably 0.27% by mass or more. Preferably, it is 0.35 mass% or less, More preferably, it is 0.32 mass% or less, More preferably, it is 0.3 mass% or less, As described in any one of said <14>-<17>. Containerized beverage.
<19>
The content of the component (D) is preferably 0.00001 to 0.35% by mass, more preferably 0.001 to 0.32% by mass, still more preferably 0.01 to 0.3% by mass, The container-packed beverage according to any one of <14> to <18>, preferably 0.27 to 0.3% by mass.
<20>
Furthermore, preferably one or two selected from flavorings, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, and quality stabilizers. The container-packed beverage according to any one of <1> to <19>, containing at least one kind of additive.

<21>
The container-packed beverage according to any one of <1> to <20>, which is preferably a container-packed tea beverage, and more preferably a container-packed green tea beverage.
<22>
The pH is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, preferably 7 or less, more preferably 6.5 or less, and even more preferably 6.3 or less. The container-packed drink as described in any one of 1>-<21>.
<23>
The packaged beverage according to any one of <1> to <22>, wherein the pH is preferably 2 to 7, more preferably 2.5 to 6.5, and still more preferably 3 to 6.3.
<24>
The container-packed beverage according to any one of <1> to <23>, wherein the container is preferably a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
<25>
The container-packed beverage according to any one of <1> to <24>, which is preferably pasteurized by heating.
<26>
The heat sterilization method preferably conforms to the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan), more preferably the retort sterilization method and the high temperature short time sterilization method (HTST method). The container-packed beverage according to any one of <1> to <25>, which is an ultra-high temperature sterilization method (UHT method) or a post-filling sterilization method (pastration).
<27>
(A) Non-polymer catechins are preferably derived from non-fermented tea, more preferably derived from green tea, and even more preferably derived from at least one selected from fire-processed sencha and roasted tea. The packaged beverage according to any one of <1> to <26>, which is a beverage.

1. Analysis of non-polymer catechins The sample solution was filtered with a filter (0.45 μm), and a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) was used to pack a packed column L-column TM for octadecyl group-introduced liquid chromatograph. An ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was attached and analyzed by a gradient method at a column temperature of 40 ° C. As a standard product of non-polymer catechins, a product made by Kurita Kogyo was used and quantified by a calibration curve method. 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. . The gradient conditions are as follows.

Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.50% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

2. Analysis of theanine The sample solution was filtered with a filter (0.45 μm), and then diluted with distilled water, and the sample was diluted with a capillary electrophoresis apparatus (CAPI-3300, manufactured by Otsuka Electronics Co., Ltd.) in an unmodified phased silica capillary tube (inner diameter 75 μm, A length 80 cm, an effective length 75 cm) was attached and measured. The electrophoresis solution was a 10 v / v% aqueous methanol solution (pH 8.2) containing 50 mM boric acid, 10 mM disodium hydrogen phosphate, and 50 mM sodium dodecyl sulfate. The drop introduction method (Δh = 25 mm, 90 sec) was selected as the sample introduction method, the constant voltage method (25 kV) was used as the electrophoresis condition, the detection wavelength was 200 nm, and the indirect absorbance method was used.

3. Analysis of rutin The sample solution was filtered through a filter (0.45 μm), a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and a column (Shimpach VP ODS, 150 × 4.6 mm ID) was attached. The gradient method was performed at a temperature of 40 ° C. The mobile phase C solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid, the D solution was a methanol solution, the flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 368 nm. The gradient conditions are as follows.

Time (min) Concentration of liquid C (volume%) Concentration of liquid D (volume%)
0 95% 5%
20 80% 20%
40 30% 70%
4 10% 100%
460% 100%
47 95% 5%
60 95% 5%

5. Sensory evaluation Three expert panels conducted a sensory test on “nose scent”, “kokumi” and “dry feeling (feeling thirsty)” of each packaged beverage. In the sensory test, the container-packed beverages in Tables 1 to 4 were evaluated according to the following evaluation criteria. Then, the average value of the score of the specialized panel was calculated. In addition, a score means that it is so favorable that a numerical value is large.

(1) Evaluation Criteria of Nasal Osmosis Evaluation was made in the following five stages, with the nasal loss of the container-packed beverage of Example 1 being rated 5 and the nasal loss of the container-packed beverage of Comparative Example 5 being rated 1. .
1: Weak 2: Somewhat weak 3: Normal 4: Somewhat strong 5: Strong

(2) Criteria for evaluation of body taste The body taste of the container-packed beverage of Example 1 was rated as 5, and the body taste of the container-packed beverage of Comparative Example 3 was rated as 1, which was evaluated in the following 6 stages.
1: Weak 2: Somewhat weak 3: Normal 4: Somewhat strong 5: Strong 6: Stronger

(3) Evaluation criteria for dry feeling (feeling thirsty) The dry feeling of the packaged beverage of Example 1 was rated 5 and the dry feeling of the packaged beverage of Comparative Example 6 was rated 1, and the following 5 levels Was evaluated.
1: Strong 2: Slightly strong 3: Normal 4: Slightly weak 5: Weak

Preparation Example 1
Green tea extract (1)
30 g of green tea leaves (Nibansencha: autumn / winter roasted tea = 50: 50 blend) were stirred and extracted with 1000 g of ion-exchanged water at 70 ° C. for 4 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract (1). The obtained green tea extract (1) had a rutin content of 0.00044 mass%, a theanine content of 0.0046 mass%, and a non-polymer catechin content of 0.15 mass%. .

Preparation Example 2
Green tea extract (2)
30 g of green tea leaves (Niban Sencha) were stirred and extracted with 1000 g of ion-exchanged water at 70 ° C. for 5 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract (2). The resulting green tea extract (2) had a rutin content of 0.00030 mass%, a theanine content of 0.0112 mass%, and a non-polymer catechin content of 0.27 mass%. .

Preparation Example 3
Green tea extract (3)
30 g of green tea leaves (Nibansencha: autumn / winter roasted tea = 95: 5) were stirred and extracted with 1000 g of ion-exchanged water at 65 ° C. for 6 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract (3). The obtained green tea extract (3) had a rutin content of 0.00027% by mass, a theanine content of 0.0066% by mass, and a non-polymer catechin content of 0.24% by mass. .

Preparation Example 4
Green tea extract After adding 9 kg of 88 ° C ion-exchanged water to 0.6 kg of green tea leaves, stirring and extracting for 30 minutes, and then roughly filtering through a 200-mesh wire mesh, centrifuge operation is performed to remove fine powder in the extract. And powdered using a spray dryer to obtain 0.2 kg of green tea extract powder. 200 g of this green tea extract powder was dispersed in 800 g of a 95% by weight ethanol aqueous solution at room temperature and 250 r / min with stirring, and after adding 100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. . Then, it filtered with No. 2 filter paper. Thereafter, 16 g of activated carbon (SGK, manufactured by Futamura Chemical Co., Ltd.) was added, and the mixture was again filtered through No. 2 filter paper. Next, it was re-filtered through a 0.2 μm membrane filter to remove turbidity. Ethanol was distilled off at 40 ° C. under a reduced pressure of 0.0272 kg / cm ² , and the concentration of non-polymer catechins was adjusted to 15% by mass with ion-exchanged water to obtain a green tea extract. The obtained green tea extract had a rutin content of 0.109% by mass and a theanine content of 0.49% by mass.

Examples 1-10 and Comparative Examples 1-8
Each component shown in Table 1 was blended to produce a beverage. After a heat sterilization treatment at 108 ° C. for 0.5 minutes, it was filled in a PET bottle to obtain a container-packed beverage. Each obtained packaged beverage was analyzed and sensory evaluated. The results are also shown in Table 1.

Examples 11-14 and Comparative Examples 9 and 10
A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 2. Each obtained packaged beverage was analyzed and sensory evaluated. The results are also shown in Table 2.

Examples 15-17 and Comparative Examples 11 and 12
A packaged beverage was obtained by the same operation as in Example 3 except that the beverages were produced by blending the components shown in Table 3. Each obtained packaged beverage was analyzed and sensory evaluated. The results are shown in Table 3 together with the results of Examples 4 and 13.

Examples 18-24
A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 4. Each obtained packaged beverage was analyzed and sensory evaluated. The results are shown in Table 4 together with the results of Example 1.

  From Tables 1 to 4, by controlling the content of theanine and rutin so as to satisfy a certain relationship within a specific range, a full-bodied taste is felt, and a packaged beverage with improved nasal aroma and dry feeling is obtained. I understand that

Claims (7)

The following (A), (B) and (C);
(A) Non-polymer catechins 0.025 to 0.2% by mass,
(B) Theanine 0.002-0.023 mass% and (C) Rutin 0.0003-0.0016 mass%
Containing
Content of a component (B) and a component (C) is following formula (1);
−0.032b + 0.0006 <c <−0.032b + 0.0027 (1)
[In Formula (1), c shows content (mass%) of a component (C), b shows content (mass%) of a component (B). ]
A packaged beverage that satisfies the relationship of   Furthermore, the container-packed drink of Claim 1 containing a maltooligosaccharide with 3-7 sugar chains as a component (D).   The container-packed drink of Claim 1 or 2 whose mass ratio [(C) / (B)] of a component (B) and a component (C) is 0.01-1.   The container-packed drink of any one of Claims 1-3 whose mass ratio [(C) / (A)] of a component (A) and a component (C) is 0.001-0.05.   The container-packed drink of any one of Claims 2-4 whose content of a component (D) is 0.00001-0.35 mass%.   The ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in component (D) is 0.1 or more by mass ratio. The container-packed drink of description.   The container-packed drink of any one of Claims 1-6 which is a container-packed tea drink.