JP2019080589A - Beverage composition - Google Patents

Abstract

To provide a beverage composition having a reduced bitterness with nonpolymeric catechin enhanced.SOLUTION: A beverage composition contains following components (A) and (B): (A) nonpolymeric catechin 0.05-0.6 mass%, and (B) astragalin. A mass ratio between component (A) and component (B) [(B)/(A)] is 2.3×10- 20×10.SELECTED DRAWING: None

Description

  The present invention relates to beverage compositions.

  Non-polymer catechins are one of the polyphenol compounds contained in tea leaves of the genus Camellia, and they have various physiological activities, and their application to food and drink has attracted attention. Among them, many beverages containing high concentrations of non-polymer catechins have been marketed because they can be easily consumed as a lifestyle.

  On the other hand, astragalin is a kind of polyphenol compound contained in mulberry leaves and mulberry leaves, and is reported to have an antiallergic action. Focusing on the physiological action of such astragalin, its application to food and drink is being studied, for example, one or two or more kinds of sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin It has been reported that the astragalin absorbability is improved by blending it (Patent Document 1). Moreover, although the blend tea beverage which mixed the mulberry leaf extract extract, the brown rice extract, and the green tea extract is also proposed (patent document 2), it is not a drink which strengthens non-polymer catechins.

JP 2002-291441 A Unexamined-Japanese-Patent No. 2007-282632

  If a large amount of non-polymer catechins is contained in the beverage in anticipation of the physiological effects of the non-polymer catechins, it may be accompanied by a strong bitter taste upon drinking. An object of the present invention is to provide a beverage composition with suppressed bitter taste while fortifying non-polymer catechins.

  MEANS TO SOLVE THE PROBLEM As a result of repeating earnest research in view of the said subject, the present inventors make the drink which is high content non-polymer catechins contain astragalin known as astringent substance, non-polymer catechins and astragalin It has been surprisingly found that the bitter taste can be suppressed while strengthening the non-polymer catechins by controlling the mass ratio between them to a specific range and changing the quality of astringency.

That is, the present invention provides the following components (A) and (B):
(A) 0.05 to 0.6% by mass of non-polymer catechins, and (B) astragalin,
A beverage composition is provided, wherein the mass ratio of the component (A) to the component (B) [(B) / (A)] is 2.3 × 10 ^{−3 to} 20 × 10 ⁻³ .

  According to the present invention, a bitter taste-suppressed beverage composition can be provided while fortifying non-polymer catechins.

The beverage composition of the present invention contains non-polymer catechins as the component (A). Here, in the present specification, “(A) non-polymer catechins” means non-galates such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigalo. It is a generic term including the gallate such as catechin gallate. In the present invention, at least one of the eight non-polymer catechins may be contained.
The origin of the component (A) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (A) may be a chemically synthesized product or one extracted from a plant containing non-polymer catechins.

  The content of the component (A) in the beverage composition of the present invention is 0.05 to 0.6% by mass, but from the viewpoint of strengthening of non-polymer catechins and physiological effects, 0.06% by mass or more The content is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, particularly preferably 0.12% by mass or more, and from the viewpoint of suppressing bitterness, preferably 0.5% by mass or less, 0 .4 mass% or less is more preferable, 0.3 mass% or less is more preferable, 0.25 mass% or less is especially preferable. The range of the content of the component (A) is preferably 0.06 to 0.5% by mass, more preferably 0.08 to 0.4% by mass in the beverage composition of the present invention, The amount is more preferably 0.1 to 0.3% by mass, and even more preferably 0.12 to 0.25% by mass. In addition, content of a component (A) is defined based on the total amount of said 8 non-polymer catechins. Further, the content of the component (A) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography is there. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

  The beverage composition of the present invention contains astragalin as component (B). Here, in the present specification, “astragalin” is a compound in which glucose is bound to the 3-position of kaempferol. Component (B) may be derived from the raw material or may be newly added. The origin of the component (B) is not particularly limited as long as it is usually used in the field of food and drink. For example, the component (B) may be a chemically synthesized product or one extracted from a plant containing astragalin.

  From the viewpoint of bitterness suppression, the content of the component (B) in the beverage composition of the present invention is preferably 1 mass ppm or more, more preferably 2 mass ppm or more, still more preferably 3 mass ppm or more, 5 mass ppm or more Is still more preferable, 7 mass ppm or more is particularly preferable, and 50 mass ppm or less is preferable, 30 mass ppm or less is more preferable, 25 mass ppm or less is more preferable, and 22 mass ppm or less is even more Preferably, 18 mass ppm or less is particularly preferred. The range of the content of the component (B) is preferably 1 to 50 mass ppm, more preferably 2 to 30 mass ppm, still more preferably 3 to 25 mass ppm in the beverage composition of the present invention. It is more preferably 5 to 22 ppm by weight, particularly preferably 7 to 18 ppm by weight. The content of the component (B) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography is there. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

The beverage compositions of the present invention, the weight ratio of components (A) and (B) [(B) / (A)] While it is ^{2.3 × 10 -3 ~20 × 10 -3} , bitter taste From the point of view, 2.5 × 10 ^-3 or more is preferable, 3 × 10 ^-3 or more is more preferable, 3.5 × 10 ^-3 or more is more preferable, 5 × 10 ^-3 or more is particularly preferable, and a flavor is also preferable. From the point of view, 18 × 10 ^-3 or less is preferable, 15 × 10 ^-3 or less is more preferable, 12 × 10 ^-3 or less is more preferable, 10 × 10 ^-3 or less is more preferable, 9 × 10 ^-3 or less Is particularly preferred. The range of the mass ratio [(B) / (A)] is preferably 2.5 × 10 ⁻³ to 18 × 10 ⁻³ , and more preferably 3 × 10 ⁻³ to 15 × 10 ⁻³ . It is more preferably 3.5 × 10 ^{−3 to} 12 × 10 ⁻³ , still more preferably 5 × 10 ⁻³ to 10 × 10 ⁻³ , and even more preferably 5 × 10 ^{−3 to} 9 It is x 10 ^-3 .

  The beverage composition of the present invention can contain vanillin as component (C). Here, in the present specification, "vanillin" is a main component of a vanilla flavor and is generally used as a flavor in the field of food and drink. The component (C) may be derived from a raw material or may be newly added. The origin of the component (C) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product or one extracted from vanilla bean.

  From the viewpoint of bitterness suppression, the content of the component (C) in the beverage composition of the present invention is preferably 10 mass ppb or more, more preferably 20 mass ppb or more, still more preferably 30 mass ppb or more, 55 mass ppb or more In particular, 300 mass ppb or less is preferable, 200 mass ppb or less is more preferable, and 150 mass ppb or less is still more preferable. The content of the component (C) is preferably in the range of 10 to 300 mass ppb, more preferably 20 to 200 mass ppb, still more preferably 20 to 200 mass in the beverage composition of the present invention. It is ppb, still more preferably 30 to 150, and most preferably 55 to 150 ppb. In addition, content of a component (C) can be measured by the analysis method suitable for the condition of a measurement sample among the generally known analysis methods, for example, GC / MS method. Specifically, the methods described in the following examples can be mentioned. In addition, in order to conform to the detection area of the device at the time of measurement, appropriate processing may be carried out as needed, such as lyophilization of the sample or removal of contaminants in the sample to conform to the resolution of the device. It may be applied.

  The beverage composition of the present invention may optionally contain sweeteners, acidulants, carbon dioxide, flavors, vitamins, minerals, antioxidants, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, nectar extracts, qualities One or more additives such as stabilizers can be contained. The content of the additive can be appropriately set within the range that does not impair the object of the present invention.

  The pH (20 ° C.) of the beverage composition of the present invention is preferably 3 or more, more preferably 3.5 or more, still more preferably 4 or more, particularly preferably 5 or more, particularly preferably 7 or less, from the viewpoint of flavor balance. Preferably, 6.8 or less is more preferable, 6.6 or less is further preferable, and 6.4 or less is particularly preferable. The pH range is preferably 3 to 7, more preferably 3.5 to 6.8, still more preferably 4 to 6.6, and particularly preferably 5 to 6.4. . In addition, pH shall be measured with a pH meter by measuring 100 mL of liquid beverages in a 300 mL beaker, adjusting the temperature to 20 ° C.

The beverage composition of the present invention is preferably a tea beverage composition from the viewpoint of easily receiving the effects of the present invention. Here, in this specification, a "tea-drinks composition" means what contains the tea leaf of Camellia genus as a raw material tea leaf. Examples of tea leaves of the genus Camellia include, for example, tea leaves (Camellia sinensis) selected from C. sinensis. Var. Sinensis (including Yabbita species), C. sinensis. Var. Assamica and their hybrids, and their processing Depending on the method, it can be classified into unfermented tea, semi-fermented tea and fermented tea. One or two or more tea leaves of the genus Camellia can be used. In addition, the tea variety and collection time of tea leaves are not particularly limited, and the tea leaves may be subjected to burning treatment.
Examples of non-fermented tea include green teas such as sencha, deep steamed sencha, roasted tea, bancha, gyokuro, covered tea, glazed tea, mulberry tea, koma tea, stem tea, bar tea, bud tea and the like. In addition, as semi-fermented tea, for example, oolong tea such as iron kannon, color species, golden kei, marmoiwa tea and the like can be mentioned. Furthermore, as fermented tea, black tea of Darjeeling, Assam, Sri Lanka etc. is mentioned.

  Moreover, you may use a grain and tea leaves other than Camellia genus as raw material tea leaves other than the tea leaf of Camellia genus. Examples of grains include barley such as barley, wheat, pigeons, rye, oats and naked barley; rice such as brown rice; soybeans, black soybeans, broad beans, kidney beans, red beans, ebiscus, cowpea, peanuts, peas, mung beans, etc. Beans: millet, such as buckwheat, corn, white sesame, black sesame, rice bran, rice bran, rice bran, rice bran, etc. Moreover, as tea leaves other than Camellia, for example, ginkgo leaves, persimmon leaves, loquat leaves, persimmon leaves, persimmon leaves, persimmon leaves, komatsuna, rooibos, hemazas, dokudami, amacha-su-le, honeysuckles, persimmon, There may be mentioned oyster oyster, kawara-ketsumei, gymnema sylvestre, yellow tea (walnut family), navy tea (robaraceae family), yellow pepper and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like can also be used. One kind or two or more kinds of raw material tea leaves other than tea leaves of the genus Camellia can be used. Here, the "raw material tea leaf" referred to in the present specification includes grains and herbs in addition to tea leaves of the genus Camellia and tea leaves other than the genus Camellia.

In the present specification, a tea beverage composition using 50% by mass or more of “non-fermented tea leaves” with respect to the total amount of raw material tea leaves is “green tea beverage composition” and 50% by mass or more of “semi-fermented tea leaves” Let the tea beverage composition to be used be a "black tea beverage composition", and a tea beverage composition using 50% by mass or more of "fermented tea leaves" be a "olong tea beverage composition". In addition, a tea beverage composition containing tea raw materials other than tea leaves of the genus Camellia as raw material tea leaves, and the use amounts of "semi-fermented tea leaves", "black tea beverage composition" and "fermented tea leaves" less than 50% by mass , Blend tea beverage composition.
Among them, a green tea beverage composition containing 70% by mass or more of unfermented tea leaves with respect to the total amount of raw tea leaves is preferable from the viewpoint that the raw tea leaves are tea leaves of the genus Camellia from the viewpoint of enjoying the effects of the present invention. More preferred is a green tea beverage composition containing 90% by mass or more of unfermented tea leaves with respect to the total amount of raw material tea leaves, and even more preferred is a green tea beverage composition containing 99% by mass or more with respect to unfermented tea leaves with respect to the total amount of raw material tea leaves Particularly preferred is a green tea beverage composition wherein the raw material tea leaves are non-fermented tea leaves. In addition, as an extraction method, well-known methods, such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction, etc. are employable, for example. Also, the extraction conditions are not particularly limited, and can be appropriately selected according to the extraction method.

The beverage composition of the present invention may be, for example, liquid or solid, and may take an appropriate form.
For example, when the beverage composition of the present invention is liquid, the form of the beverage may be a straight beverage or a concentrated reduction beverage. Among them, straight beverages are preferable from the viewpoint of convenience. Here, in the present specification, the term "straight beverage" refers to one that can be consumed as it is without dilution.
Moreover, when the beverage composition of the present invention is solid, its shape is not particularly limited as long as it is solid at normal temperature (20 ° C. ± 15 ° C.), and powder, granular, tablet, rod, plate It can be in various shapes such as a block shape. The solid content in the solid beverage composition of the present invention is usually 95% by mass or more, preferably 97% by mass or more. In addition, the upper limit of this solid content is not specifically limited, 100 mass% may be sufficient. Here, in the present specification, “solid content” refers to the mass of the residue obtained by drying the sample with an electric constant temperature drier at 105 ° C. for 3 hours to remove volatile substances.
When the beverage composition of the present invention is in the form of a concentrate or a solid, each content of the components (B) and (C) described above and the pH are the content and mass ratio of the component (A) The above requirements may be satisfied when (B) / (A)] is diluted with water so as to fall within the above range to obtain a straight beverage.

In addition, when the beverage composition of the present invention is a straight beverage, the container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate (a so-called PET bottle), a metal can, a paper container composited with metal foil or plastic film, bottles etc. It can be filled in a packaging container and provided as a container-packed beverage.
Furthermore, when the beverage composition of the present invention is a straight beverage or a concentrated beverage composition, it may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions defined in the applicable regulations (the Food Sanitation Act in Japan). For example, the retort sterilization method, the high temperature short time sterilization method (HTST method), the ultra-high temperature sterilization method (UHT method) etc. can be mentioned. Moreover, it is also possible to select the heat sterilization method suitably according to the kind of container of a drink composition, for example, after filling a container with a drink like a metal can, it is possible to heat-sterilize the whole container. Retort sterilization can be employed. In addition, as for PET bottles and paper containers that can not be retorted, aseptic filling, hot-packing, etc. in which the beverage is heat-sterilized in advance under the same sterilization conditions as above and filled in containers sterilized in an aseptic environment Can be adopted.

The beverage composition of the present invention can be produced by an appropriate method, but, for example, components (A) and (B), if necessary, other components are compounded, and the mass ratio of component (A) (B) /
(A)] can be adjusted and manufactured.

1. Analysis of non-polymer catechins Filter the sample solution with a filter (0.45 μm) and use packed high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) for packed column L-column TM for octadecyl group introduced liquid chromatography ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation and Research Institute) was attached, and analysis was performed by a gradient method at a column temperature of 40 ° C. As a standard product of non-polymer catechins, one manufactured by Kurita Kogyo Co., Ltd. was used and quantified by a calibration curve method. Mobile phase A was a distilled aqueous solution containing 0.1 mol / L of acetic acid, solution B 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 conditions of the gradient are as follows.

Concentration gradient conditions Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.5 0% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

2. Analysis of Astragalin 2 g of a sample is taken, 20 mL of methanol is added, and ultrasonic extraction is performed for 5 minutes, and then the volume is adjusted to 25 mL. Next, 1 mL is taken out and the volume is adjusted to 25 mL, and then analyzed using a high performance liquid chromatograph-tandem mass spectrometer.

The analysis conditions are as follows.
· Column: InertSustain C18, φ 2.1 mm × 150 mm, particle diameter 3 μm
Mobile phase: Mixed solution of water, acetonitrile and acetic acid Flow rate: 0.2 mL / min
・ Column temperature: 40 ° C
・ Ionization method: Electrospray (negative ion detection mode)
Set number of ions: m / z 446.8 → 254.9

  In addition, a solution of known concentration is prepared using a standard product of astragalin, and a calibration curve is prepared by using for high performance liquid chromatography analysis, and astragalin in the sample solution is quantified using the astragalin as an index. .

3. Analysis of Vanillin 10 mL of a sample is taken in a head space vial for GC (20 mL) and 4 g of sodium chloride is added. Stir in a vial, close the stopper, and stir with a stirrer for 30 minutes with SPME fiber (Sigma Aldrich, 50/30 μm, DVB / CAR / P
The components are adsorbed onto DMS. After adsorption, the SPME fiber is heated and desorbed at the inlet, and GC / MS measurement is performed. The analytical instrument uses Agilent 7890A / 5975 Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
· Column: TC-WAX (30 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness))
Column temperature: 40 ° C. (3 min) → 20 ° C./min→250° C.
· Column pressure: constant flow mode (31 kPa)
・ Column flow rate: lmL / min (He)
・ Inlet temperature: 260 ° C
Injection method: Splitless Detector: MS
-Ion source temperature: 230 ° C
・ Ionization method: EI (70 eV)
・ Scan range: SCAN
・ Gain: 1729V

  The purchased reagent was dissolved in ethanol and serially diluted to prepare a preparation. A standard of a predetermined concentration is added to the sample, and adsorbed to the SPME fiber in the same manner as the sample alone, and GC / MS measurement is performed. In addition, the peak area of ion of m / z 151 is used for quantification.

4. pH Measurement 100 mL of a sample was weighed in a 300 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by Horiba, Ltd.).

5. Sensory evaluation Four expert panelists conducted a sensory test on the "bitter taste" of each packaged beverage. In the sensory test, each container-packed beverage was evaluated according to the following evaluation criteria, and then the average value of the scores of the specialized panels was determined. In addition, average value of score shall round off the second decimal place.

Evaluation Criteria for Bitterness The bitterness was evaluated for the strength of bitterness when consumed.
1: very strong or weak bitterness 2: strong or weak bitterness 3: slightly strong or weak bitterness 4: almost good bitterness is felt 5: moderate bitterness is felt

Production Example 1
Production of green tea extract 10 g of No. 2 sencha (from Miyazaki prefecture (produced in 2016)) was added to 430 g of hot water at 90 ° C. and extraction was performed for 1 minute. Thereafter, the solution temperature was cooled to 5 ° C. to obtain a green tea extract. The obtained green tea extract had a content of non-polymer catechins of 0.139% by mass.

Example 1
A catechin reagent, astragalin reagent, and ion-exchanged water are mixed, and then adjusted to pH 5.8 with sodium bicarbonate, and then adjusted to 100% by mass with ion-exchanged water to obtain a beverage composition Was prepared. Then, the obtained beverage composition was filled into a 200 mL PET bottle and heat-sterilized (post-mix system). The sterilization conditions were performed at 65 ° C. for 20 minutes. Analysis and sensory evaluation were performed on the obtained packaged beverage. In the sensory evaluation, the score of "bitter taste" of the container-packed beverage of Example 6 is "5" and the score of "bitter taste" of the container-packed beverage of Comparative Example 1 is "1" according to the above evaluation criteria. The The results are shown in Table 1.

Examples 2 to 4 and Comparative Example 2
A beverage composition was prepared by the same operation as in Example 1 except that the blending amount of the astragalin reagent was changed, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were performed on each of the obtained container-packed beverages in the same manner as in Example 1. The results are shown in Table 1.

Examples 5 and 6
A beverage composition was prepared by the same operation as in Example 2 except that the vanillin reagent was further blended, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were performed on each of the obtained container-packed beverages in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1
A beverage composition was prepared by the same operation as in Example 1 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were carried out on the obtained packaged beverage as in Example 1. The results are shown in Table 1.

Example 7
A beverage composition was prepared by the same procedure as in Example 2 except that the compounding amount of the catechin reagent was changed, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were carried out on the obtained packaged beverage as in Example 1. The results are shown in Table 1.

Comparative example 3
A beverage composition was prepared by the same operation as in Example 7 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were carried out on the obtained packaged beverage as in Example 1. The results are shown in Table 1.

Example 8
A beverage composition was prepared by the same procedure as in Example 2 except that the compounding amount of the catechin reagent was changed, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were carried out on the obtained packaged beverage as in Example 1. The results are shown in Table 1.

Comparative example 4
A beverage composition was prepared by the same operation as in Example 8 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed beverage. The analysis and sensory evaluation were carried out on the obtained packaged beverage as in Example 1. The results are shown in Table 1.

Example 9
A green tea beverage composition was prepared by the same procedure as in Example 1 except that the green tea extract obtained in Production Example 1 was added in addition to the catechin reagent, and heat sterilization was performed to obtain a containerized green tea beverage. . The obtained containerized green tea beverage was analyzed in the same manner as in Example 1. In addition, in the sensory evaluation, the score of "bitter taste" of the container-packed green tea beverage of Reference Example 1 is "5", and the score of "bitter taste" of the container-packed green tea beverage of Comparative Example 5 is "1", based on the above evaluation criteria. So I went. The results are shown in Table 2.

Examples 10 and 11
A green tea beverage composition was prepared by the same operation as in Example 9 except that the blending amount of the astragalin reagent was changed, and heat sterilization was performed to obtain a containerized green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 9. The results are shown in Table 2.

Reference Example 1
A green tea beverage composition was prepared by the same procedure as in Example 9 except that the catechin reagent and the astragalin reagent were not blended, and heat sterilization was performed to obtain a container-packed green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 9. The results are shown in Table 2.

Comparative example 5
A green tea beverage composition was prepared by the same operation as in Example 9 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed green tea beverage. The obtained containerized green tea beverage was analyzed and evaluated in the same manner as in Example 9. The results are shown in Table 2.

Example 12
A black tea beverage composition was prepared by the same operation as in Example 1 except that a commercially available black tea beverage was blended in addition to the catechin reagent, and heat sterilization was performed to obtain a container-packed black tea beverage. The obtained containerized black tea beverage was analyzed in the same manner as in Example 1. In the sensory evaluation, the score of “bitter taste” of the container-packed black tea beverage of Comparative Example 6 is “1”, and the score of “bitter taste” of the container-packed black tea beverage of Reference Example 2 is “5” based on the above evaluation criteria. So I went. The results are shown in Table 3.

Reference Example 2
The analysis and sensory evaluation were performed similarly to Example 12 about the commercially available black tea beverage. The results are shown in Table 3.

Comparative example 6
A black tea beverage composition was prepared by the same operation as in Example 12 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed black tea beverage. The analysis and sensory evaluation were carried out on the obtained container-packed black tea beverage in the same manner as in Example 12. The results are shown in Table 3.

Example 13
In place of baking soda, the same procedure as in Example 12 is repeated except that citric acid is blended to adjust the pH to 3.9 and then the total amount is adjusted to 100% by mass with ion exchanged water. A beverage composition was prepared and heat sterilized to obtain a container-packed black tea beverage. The obtained containerized black tea beverage was analyzed in the same manner as in Example 12. In the sensory evaluation, the score of "bitter taste" of the container-packed black tea beverage of Comparative Example 7 is "1", and the score of "bitter taste" of the container-packed black tea beverage of Reference Example 3 is "5", based on the above evaluation criteria. So I went. The results are shown in Table 3.

Reference Example 3
The analysis and sensory evaluation were carried out in the same manner as in Example 13 with respect to a black tea beverage prepared by adding citric acid to a commercially available black tea beverage to adjust the pH to 3.9. The results are shown in Table 3.

Comparative example 7
A black tea beverage composition was prepared by the same operation as in Example 13 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed black tea beverage. The analysis and sensory evaluation were carried out on the obtained container-packed black tea beverage in the same manner as in Example 13. The results are shown in Table 3.

Example 14
A blended tea beverage composition was prepared in the same manner as in Example 1 except that a commercial blended tea beverage was blended in addition to the catechin reagent, and heat sterilization was performed to obtain a containerized blended tea beverage. The analysis was performed on the obtained container-packed blended tea beverage in the same manner as in Example 1. In addition, in the sensory evaluation, the score of "bitter taste" of the container-packed blend tea beverage of Comparative Example 8 is "1", and the score of "bitter taste" of the container-packed blend tea beverage of Reference Example 4 is "5". It went according to the standard. The results are shown in Table 3.

Reference Example 4
The analysis and sensory evaluation were performed similarly to Example 14 about the commercially available blended tea drink. The results are shown in Table 3.

Comparative Example 8
A blended tea beverage was prepared by the same operation as in Example 14 except that the Astragalin reagent was not blended, and heat sterilization was performed to obtain a container-packed blended tea beverage. Analysis and sensory evaluation were performed on the obtained container-packed blended tea beverage in the same manner as in Example 14. The results are shown in Table 3.

  From Tables 1 to 3, it is surprising that the beverage containing a large amount of non-polymer catechins contains astragalin and the mass ratio of the non-polymer catechins to astragalin is controlled within a specific range. It can be seen that the bitter taste can be suppressed while strengthening non-polymer catechins.

Claims (5)

The following components (A) and (B);
(A) 0.05 to 0.6% by mass of non-polymer catechins, and (B) astragalin,
Component (A) and the mass ratio of the component (B) [(B) / (A)] is ^{2.3 × 10 -3 ~20 × 10 -3} , the beverage composition.   The beverage composition according to claim 1, wherein the content of component (B) is 1 to 50 mass ppm.   The beverage composition according to claim 1 or 2, wherein the pH is 3-7.   The beverage composition according to any one of claims 1 to 3, which is a tea beverage composition.   The beverage composition according to any one of claims 1 to 4, which is a green tea beverage composition.