JP2019107033A - Bottled beverage - Google Patents

Abstract

To provide a bottled beverage without a flavor peculiar to Pueraria hirsuta in spite of containing Pueraria hirsuta processed product and with an excellent palatability, better stability and capable of being available for drinking for a long period.SOLUTION: A bottled beverage is provided that comprises a composition containing a Pueraria hirsuta processed product or a tectorigenin, ascorbic acid or its salt, and at least one sweetener selected from acesulfame potassium, sucralose, stevia, aspartame, xylitol and thaumatin.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a container-packed beverage containing a processed product of spikelets, and a container-packed beverage containing Tectorgenins.

Persimmon is a large-scale fertile plant of the leguminous family, and persimmon starch collected from its root has long been used as a raw material for Japanese confectionery. The roots and flowers are referred to as sophorae and spikelets, respectively, and are used as raw materials of traditional Chinese medicine such as antipyretics, analgesics, anticonvulsants, and medicines for symptoms such as sweating. In particular, spikelet flowers are known to have a body fat reducing action (Patent Document 1), and isoflavones derived from spikelets have various actions such as liver damage ameliorating action, hangover sickness preventing action, urinary nitrogen metabolism improving action It is known to have (patent documents 1-5). It is also known that isoflavones have a lipolysis promoting action. (Non-patent document 1)

Patent-4879741 gazette Patent-3454718 gazette Japanese Examined Patent Publication 8-32632 Unexamined-Japanese-Patent No. 2007-137861 Patent-2829387 gazette

T. Kamiya et al., Evid Based Complement Alternat Med., Volume 2012, Article ID 272710, 2012

Despite the fact that it contains various ingredients that may be useful, including Tektrigenins, dried powder or dried product of the extract itself is used extensively in limited fields such as traditional Chinese medicine ingredients. It is only In order to ingest effective amounts of the spikelet treated product for the purpose of more effectively expressing the physiological action of the spikelet treated product, a beverage form which easily takes a large amount of the spikelet treated product is palatability and marketability Desirable from In particular, as a form of easy-to-drink container, there is an increasing demand for containers having a reclosable lid, specifically, PET bottles and the like. However, since the processing for spikelet flowers has a unique flavor, it has been a problem that it is difficult to ingest in terms of its palatability if it is blended in a large amount and made into a beverage form.

As a result of intensive investigations, the inventor of the present invention has a container that can be treated with a spikelet, has no distinctive flavor unique to spikelet, is excellent in palatability, is stable, and can withstand long-term drinking. I found that a stuffed beverage could be obtained.

The present invention provides the following container-packed beverage.
A container-packed beverage characterized by containing a product processed with spikelets.
The container-packed drink characterized by containing a <1> spikelet processing thing.
The container-packed drink characterized by containing <2> tectorigenins.
The container-packed drink in any one of <1> or <2> characterized by including a <3> tea processing material.
<4> A composition characterized by containing the product treated with spikelets and an artificial sweetener.
The composition characterized by containing <5> tectorigenins and an artificial sweetener.
<6> The composition according to any one of <4> or <5>, wherein the artificial sweetener comprises at least one selected from acesulfame potassium, aspartame, sucralose, and stevia.
The composition for body fat reduction characterized by containing <7> spikelet processed material and an artificial sweetener.
The composition for body fat reduction characterized by containing <8> tectorigenins and an artificial sweetener.
The composition for blood glucose level rise suppression characterized by containing a <9> spikelet processed material and an artificial sweetener.
<10> A composition for suppressing the elevation of blood glucose level, which comprises tectorigenins and an artificial sweetener.
The container-packed drink using the composition of <11><4>-<10>.

The container-packed beverage of the present invention is a container-packed beverage containing a processed product of spikelets. The container-packed beverage of the present invention is excellent in palatability, can be stored for a long time, and is stable in color tone even when stored in a transparent container and stored at high temperature. In addition, the container-packed beverage of the present invention has an excellent action possessed by the spikelet treated article, in particular, a body fat reducing action and a blood glucose level rise inhibiting action, by containing the spikelet treated article.

Moreover, the container-packed drink of this invention is a container-packed drink containing Tectorgenins. The container-packed beverage of the present invention is excellent in palatability, can be stored for a long time, and is stable in color tone even when stored in a transparent container and stored at high temperature. Moreover, the container-packed drink of this invention has the outstanding effect | action which a techtrigenin has, especially a body fat reduction | restoration effect | action, and a blood glucose level raise suppression effect by containing a techtrigenin.

Moreover, this invention is a composition containing a processing product and an artificial sweetener. The combined use of the processed product and artificial sweetener improves palatability and storage stability. In addition, it is possible to enhance the body fat reducing action and the blood sugar level rise suppressing action which are the effects possessed by the spikelet treated product.

The present invention is also a composition comprising tektorgenins and an artificial sweetener. By combining Tectorgenins and artificial sweeteners, preference is enhanced and storage stability is also enhanced. In addition, the body fat reducing action and the blood sugar level rise suppressing action, which are the effects possessed by Tectorgenins, can be enhanced.

It represents the absorbance measurement results of the rose flower drink and the rose flower tea drink. It represents the rate of change in the content of tectorigenins during storage of a rose flower drink and a rose flower tea drink. The measurement result of the light absorbency of the lotus flower drink in each pH is represented. It represents the rate of change in the content of Tektrigenins during storage of the lotus flower drink at each pH.

The container-packed beverage of the present invention is characterized in that it contains a processed product of spikelets.

In addition, the container-packed beverage of the present invention is characterized by containing Tectorgenins.

(Ross flower processed material)
Anther flower is a flower part of an anther plant. The persimmon plant is a perennial plant of the genus Leguminosae which is generally known, and is known to be distributed in Japan, China, Taiwan, Southeast Asia, and the like. Examples of the moth plants include Pueraria thomsonii, Pueraria lobata, and Pueraria thunbergiana. In the present invention, any species of anther plant may be used, and there is no particular limitation, but use of Pueraria thomsonii known for its body fat reducing effect and blood flow improving effect. Is preferred. As for spikelet flowers, saccharides, caccharidone, erisolidone, biochanin A, 6-hydroxybiocanin A-6,7-di-O-glucoside, genistein, genistin, 6-hydroxy genistein-6,7-di-O-glucoside, Isoflavones including isoflavones such as glycitein, glycitin, ectorggenin, ectorthinin, ectorggenin-7-O-xylosyl glucoside, daidzein or daidzin, isoflavones including glycosides or derivatives thereof, saponin such as soyasapogenol B, sofaradiol, or glycoside thereof or Saponins containing derivatives, tryptophan glycosides, carbohydrates, aliphatic organic acids, aromatic organic acids, sugar alcohols, water-soluble dietary fibers, vitamins and the like are contained. The spikelet which is a raw material of the spikelet treated product used in the present invention is at least one component selected from isoflavones including isoflavones and glycosides or derivatives thereof, saponins and saponins including glycosides or derivatives thereof. However, it may be spikelets collected at any flowering stage, for example, because the content of the above-mentioned components is high, it may be It is preferable to be spikelets collected at the stage.

The spikelet treatment includes, in addition to the spikelet treated one, the spikelet itself. The means for processing spikelets is not particularly limited. For example, physical or chemical treatments that can be usually employed in processing flower parts of plants such as shredding, crushing, grinding, drying, heating, and extraction Just do it. The preferred form for the spikelet processed product is an instant dried spikelet or an extract of spikelet.

The dried spikelet is a product obtained by drying the spikelet, and examples thereof include one obtained by drying the spikelet itself and one obtained by drying and then crushing the spikelet itself. There are no particular limitations on the means for drying the spikelets to obtain the dried spikelets, but, for example, the dried spikelets may be obtained by drying the spikelets collected at the stage of the spikes before being fully opened, by sun drying or hot air drying. You can get The degree of drying may be a degree until it is confirmed that the water content of the spikelet is sufficiently reduced, for example, a degree until the water content becomes 10% by mass or less preferable. In addition, if necessary, the dried spikelet can be made into a powder form by grinding.

In the case of obtaining a powder of dried spikelet, as a method of pulverizing the powder, for example, a method of grinding or pulverizing the dried lotus by using a ball mill, a hammer mill, a roller mill, etc. But not limited thereto. It is also possible to change the order of drying and pulverizing, grind the pre-dried spikelets in advance with a mascaroider, slicer, comitrole or the like, and dry this ground product to make a powder of spikelets dried.

The spikelet extract is not particularly limited as long as the spikelet-containing component is extracted, and the extract is obtained, for example, by extraction using a squeezed juice or spikelet obtained by pressing the spikelet and a solvent. An extract etc. are mentioned. The spikelet extract may be a solvent-diluted product of squeezed juice or extract, a concentrate or a dried product, and it may be, for example, liquid, paste, powder, fine granules, granules, pellets, tablets. It may be in the form of a solid. In either case, only the extract of the spikelet may be used, or, for example, in the case of a liquid or paste, it may be mixed with a solvent or the like. In the case of a solid, it may be one mixed with an excipient, and further one molded with an excipient and a binder.

The spikelet extract, when obtained in the form of an extract, can be obtained by a solvent extraction method using a generally known plant. For example, a spinach extract can be obtained by adding a solvent to spinach and appropriately heating or stirring. In addition, it is possible to obtain a spikelet extract consisting of liquid components from which solid matter (residue) is removed by using generally known solid-liquid separation means such as centrifugation and filtration. In addition, as a spikelet which is a raw material of a spikelet extract, although spikelets before and after drying can be used, it is preferable that it is a spikelet dried material from a viewpoint of extraction efficiency.

As a solvent used when obtaining a rose flower extract, water, a hot water, an organic solvent, a water-containing organic solvent etc. are mentioned, for example. The organic solvent is not particularly limited as long as it is an organic solvent generally used for extraction treatment, and examples thereof include methanol, ethanol, n-propanol, n-butanol, acetone, hexane, cyclohexane, propylene glycol, ethyl methyl ketone, glycerin, Examples include methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible fats and oils, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene and the like. Among the above solvents, water, hot water or a polar organic solvent is preferable because it can extract isoflavones efficiently, and water, hot water, ethanol, n-butanol, methanol, acetone, propylene glycol or Ethyl acetate is more preferred, water, hot water or ethanol is even more preferred.

When obtaining a rose flower extract, it can also be extracted without heating, but it is preferable to heat from the viewpoint of extraction efficiency. As a heating extraction means, for example, a heating extraction method such as heating and refluxing, a supercritical extraction method and the like can be mentioned, and in some cases, means for pressurizing and heating can be employed. The extraction temperature in the thermal extraction is not particularly limited as long as it is a temperature equal to or lower than the boiling point of the solvent used. The extraction temperature varies depending on the solvent used, but is generally 4 ° C. to 150 ° C. In order to prevent the solvent used for extraction from volatilizing, the lower limit of heating temperature is, for example, 30 ° C. or more, preferably 50 ° C. or more, and the upper limit of heating temperature is, for example, 150 ° C. or less, preferably 130 It is good to set as ° C or less.

The extraction time may be any time as long as soluble components such as isoflavones are sufficiently extracted from spikelets, and may be appropriately set according to the extraction temperature, for example, several minutes to several tens of hours. Depending on conditions and stirring conditions, it can be 30 minutes to 48 hours. In the case of extraction without heating or extraction at less than 50 ° C., for example, the extraction time can be 6 hours to 48 hours, and in the case of heating at 50 ° C. or more, for example, extraction time Can be 30 minutes to 24 hours. The extraction time, that is, the time from the start to the end of extraction, depends on various conditions. For example, the concentration of the soluble component is measured over time, and the time when the concentration plateaus at the maximum concentration It can be done.

The spikelet extract may be, for example, one obtained by subjecting the extract subjected to the extraction operation to concentration such as vacuum concentration or lyophilization, drying, etc. in order to remove an organic solvent or the like.

The spikelet extract contains a large amount of isoflavones using synthetic adsorbents such as Diaion HP 20, Sepavices SP 825 L, Amberlite XAD 4 and MCIgel CHP 20 P, or columns such as dextran resin such as Sephadex LH-20, and concentrators. It may be an extract.

In addition to spikelets, it is preferable to use spikelet-treated products such as dried spikelets and extracts of spikelets that contain isoflavones. For example, the isoflavones contained in the dried product of spinach are 0.1% by mass or more, more preferably 1% by mass or more, and still more preferably 5% by mass or more, based on the dry mass of the dried flora product. And particularly preferably 10% by mass or more. The isoflavones contained in the spikelet extract are preferably 1% by mass or more, more preferably 3% by mass, more preferably 10% by mass or more, based on the dry mass of the spikelet extract, particularly preferably Is 15% by mass or more.

(Tektorigenins)
The term "techtrigenins" used in the container-packed beverage according to the present invention means tektorigenin, which is a kind of isoflavone, its glycoside or derivative, and a mixture thereof. Although it is known that Tectorgenins are included in plants belonging to the genus Bacillus and plants belonging to the genus Iris, in the present invention, it is preferable to use Tectorgenins derived from the plants belonging to the genus Cucurbita, and to Is more preferred.

In the present invention, the content of the product processed with spikelet may be at least 1 mg, preferably 5 mg or more, more preferably 10 mg or more, so that the beverage can be taken in 1 mg or more per adult per day. Preferably it is 15 mg or more, Especially preferably, it is 20 mg or more. The daily intake is the total amount contained in a beverage to be ingested daily in daily life, and can be ingested once a day or in multiple portions. When the spikelet processed product is small, the effect derived from the spikelet treated product, in particular, the effect of the isoflavones can not be obtained, which is not preferable. In addition, if the processed product with lots of spikelets is too strong, the characteristic flavor is too strong, which makes it difficult to achieve harmony, which is not preferable.

In the present invention, the content of the isoflavones should be at least 1 mg, preferably at least 5 mg, more preferably at least 10 mg, and more preferably at least 1 mg so as to be ingested in the beverage at 1 mg or more per adult day. It is at least 15 mg, particularly preferably at least 20 mg. The daily intake is the total amount contained in a beverage to be ingested daily in daily life, and can be ingested once a day or in multiple portions.

In the container-packed beverage of the present invention, the content of the techtrigenins may be such that the beverage can be consumed at 1 mg or more per adult day, preferably 5 mg or more, more preferably 10 mg or more. More preferably, it is 15 mg or more, and particularly preferably 20 mg or more. The daily intake is the total amount contained in a beverage to be ingested daily in daily life, and can be ingested once a day or in multiple portions.

In the present invention, in addition to the spikelet treated product, if necessary, an antioxidant, a fragrance, various esters, organic acids (salts), inorganic acids (salts), dyes, emulsifiers, preservatives, sweetness , Acidulants, other seasonings such as salts, thickeners, thickeners, oils, vitamins, amino acids, minerals, fruit juices, extracts, dietary fiber, cyclic oligosaccharides, pH adjusters, bitter taste inhibitors, chelating agents or quality stabilizers The components such as agents may be blended alone or in combination of two or more.

In the present invention, an antioxidant may be blended for the purpose of enhancing storage stability. As an antioxidant which can be used, for example, ascorbic acid or a salt thereof, tocopherol or a derivative thereof, dibutyl hydroxytoluene, butyl hydroxyanisole, sodium erythorbate, propyl gallate, sulfite, sulfur dioxide, coffee bean extract, tea extraction , Rosemary extract, sesame oil extract and the like. Preferably, vitamin C and vitamin E are used. In the container-packed beverage of the present invention, the compounding amount of the antioxidant is not particularly limited, but when it is contained, it is preferably 0.0001 to 10% by mass, more preferably 0.001 to 1% by mass, and further Preferably it is 0.005-0.5 mass%. By blending an antioxidant, it is possible to prevent discoloration of the beverage and deterioration of flavor due to oxidation. These can be used alone or in combination.

In the present invention, a perfume can be blended for the purpose of enhancing palatability. As the spice, natural spice obtained by physical means such as extraction, pressing, distillation or the like from animals and plants, or enzyme treatment, or synthetic spice can be appropriately selected and used. For example, peppermint oil, spearmint oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, clove oil, thyme oil, sage oil, lemon oil, orange oil, peppermint oil, cardamom oil, coriander oil, mandarin oil, lime oil , Lavender oil, rosemary oil, laurel oil, camomile oil, caraway oil, marjoram oil, bay oil, lemongrass oil, origanum oil, pine needle oil, neroli oil, rose oil, jasmine oil, grapefruit oil, sweetie oil, Soy sauce, iris concrete, absolute peppermint, absolute rose, orange flower, green tea, oolong tea, tea derived flavors such as black tea, coffee derived flavors and other natural flavors, and processing of these natural flavors (presto part cut, Post section cut, fractional distillation, liquid-liquid extraction, Odorant, powder perfumed etc.) and menthol, carvone, anethole, cineole, methyl salicylate, cinnamic aldehyde, eugenol, 3-1-menthoxypropane-1,2-diol, thymol, linalool, linalyl Acetate, limonene, menthone, menthyl acetate, N-substituted-paramenthane-3-carboxamide, pinene, octylaldehyde, citral, plegon, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate, allylcyclohexane propionate, methyl anthracene Nylate, ethyl methyl phenyl glycidate, vanillin, undecalactone, hexanal, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cyclotene, fumaric acid Individual flavors such as flail, trimethylpyrazine, ethyl lactate, ethyl thioacetate, and further, strawberry flavor, apple flavor, banana flavor, pineapple flavor, pineapple flavor, grape flavor, mango flavor, butter flavor, milk flavor, fruit mix flavor, tropical fruit flavor, etc. And the like. These can be used alone or in combination. When the flavor is contained in the beverage, the blending amount is not particularly limited, but a range of 0.0001 to 10% by mass is preferable, more preferably 0.0005 to 5% by mass, and still more preferably 0.001 to 5% by mass. It is 3% by mass. These can be used alone or in combination.

In the present invention, an organic acid or a salt thereof, an inorganic acid or a salt thereof can be appropriately blended. Inorganic acids or salts thereof that can be used include, for example, phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like, organic acids, and organic acid salts such as citric acid, acetic acid, succinic acid, itaconic acid, apple An acid, sodium citrate, potassium acetate etc. are mentioned. When an organic acid or a salt thereof, an inorganic acid or a salt thereof is contained in the beverage, the blending amount is not particularly limited, but a range of 0.0001 to 10% by mass is preferable, more preferably 0.0005 to 5% by mass More preferably, it is 0.001 to 3% by mass. These can be used alone or in combination.

In the present invention, dyes can be appropriately blended. As pigments that can be used, for example, as a carotenoid pigment, shrimp, krill, crab, tomato, orange, paprika, gardenia yellow, marigold, saffron, phafria, hematococcus, dunaliella, carrot, potato, anato, corn, palm Oil, etc., anthraquinone dyes, cochineal, lac, red mustard etc., naphthoquinone dyes, alkanet, shicons, etc., anthocyanin dyes, red cabbage, persimmon, purple potato, purple yam, red currant, logan Berry, Elder Berry, Cowberry, Goose Berry, Cranberry, Salmon Berry, Swim Berry, Strawberry, Raspberry, Duberry Huckle Berry, Black Currant, Black Berry, Blueberry, Water Berry, Bo Sembberry, mulberry, gusukagra, morero cherry, cherries, dix, sweet cherry, grape juice, grape peel, plan, red rice, purple corn, hibiscus etc. as flavonoid pigments, azuki root extract, total buckwheat extract , Onions, persimmons, pecan nuts, shea nuts, tamarind, nuts, cacao, kohliang, carol, carob, suu, cypress, red sea bream, safflower red, safflower yellow, licorice, coulow etc. as porphyrin dyes such as chlorophyll, chlorophyllin, sasa Red ketone No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104 as an edible tar pigment such as turmeric as a diketone pigment, beet red as a betacyanine pigment, as an azaphyrone pigment, and as an edible tar pigment issue, Color No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Green No. 3, Blue No. 1, Blue No. 2 etc., others, Aluminum, Gold, Silver, Russica, Gardenia Blue, Gardenia Red, Spirulina, Nori, Chicory, Ikasumi, caramel, cocoa, theaflavin and the like. Among them, brown pigments such as caramel, cocoa, theaflavin and the like are more preferable when used in combination with vitamins, since they can protect vitamins from light. When pigments are contained in the beverage, the blending amount is not particularly limited, but preferably 0.0001 to 1% by mass, more preferably 0.0001 to 0.1% by mass.

In the present invention, an emulsifying agent can be blended as needed. As an emulsifier which can be used, for example, monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Yucca Extracts, saponins, lecithin etc. may be mentioned. When an emulsifier is contained in a drink, although the compounding quantity is not specifically limited, The range of 0.001-1 mass% is preferable, More preferably, it is 0.005-0.5 mass%. If the amount is less than 0.001% by mass, a sufficient effect can not be obtained, and if it is more than 1% by mass, no further effect can be expected.

In the present invention, a preservative can be blended for the purpose of enhancing the storage stability. Examples of preservatives include sodium benzoate, sorbic acid, potassium sorbate, propionic acid, sodium propionate, sodium dehydrorate, butyl parahydroxybenzoate, isobutyl parahydroxybenzoate, propyl parahydroxybenzoate, sodium sulfite, sodium hyposulfite And potassium pyrosulphite, sodium pyrosulphite, sulfur dioxide, thujaplicin, an extract of egonoki, pectin degradation products, ε-polylysine, elaraban extract (protamine), and thujaplicin (hinokitiol). These can be used alone or in combination. When a preservative is blended in the beverage, the blending amount is not particularly limited. However, when blended, 0.001 to 10% by mass is preferable, more preferably 0.005 to 5% by mass, and still more preferably 0. It is .01 to 1% by mass. By blending a preservative, it is possible to prevent discoloration of the beverage and deterioration of the flavor due to oxidation. These can be used alone or in combination.

In the present invention, a sweetener can be suitably blended. Sweeteners that can be used include, for example, sugar, Japanese sumo bon, brown sugar, trin heating sugar, honey, maple syrup, molasses (molasses), starch syrup, glucose, fructose, maltose, maltose, sucrose, glucose fructose sugar, fructose glucose sugar Other than saccharides such as high fructose glucose liquid sugar, isomerized sugar and oligosaccharide, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, ginseng extract, thaumatin, glycerin Curculin, monelin, monatin, aspartame, acesulfame potassium, sucralose, saccharin or a salt thereof, dultin, cyclamic acid or a salt thereof, artificial sweeteners such as neotame, neohesperidin, dihydrochalcone, etc. Species or two or more It can be used. When the sweetener is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.0001 to 30% by mass, more preferably 0.0005 to 25% by mass, and still more preferably 0. It is .001-20 mass%.

In the present invention, it is preferable to contain a processed product and a sweetener. Among the sweeteners, artificial sweeteners are preferably used. Specifically, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, loquat extract, thaumatin, glycerin, curculin, Monerin, monatin, aspartame, acesulfame potassium, sucralose, saccharin or a salt thereof, dultin, cyclamic acid or a salt thereof, neotame, neohesperidin, dihydrochalcone can be mentioned. As is apparent from Examples 5 to 34 described later, the spikelet processed product not only improves the unique flavor of the spiked flower processed product, but also improves the palatability as a beverage by using an artificial sweetener in combination. The storage stability can be improved, the body fat reduction effect, and the blood sugar level rise suppression effect can be enhanced. Preferred artificial sweeteners are one or more selected from stevia, xylitol, thaumatin, aspartame, acesulfame potassium and sucralose. Moreover, it is preferable to mix 2 or more types of artificial sweeteners, and at least 1 type is a sweetener selected from aspartame, acesulfame potassium, and sucralose.

Further, in the present invention, it is preferable to contain tectorigenins and a sweetener. Among the sweeteners, artificial sweeteners are preferably used. Specifically, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, loquat extract, thaumatin, glycerin, curculin, Monerin, monatin, aspartame, acesulfame potassium, sucralose, saccharin or a salt thereof, dultin, cyclamic acid or a salt thereof, neotame, neohesperidin, dihydrochalcone can be mentioned.

In the present invention, an acidulant can be appropriately blended. Examples of acidulants that can be used include, in addition to fruit juices extracted from natural components, citric acid, acetic acid, tartaric acid, malic acid, lactic acid, fumaric acid, phosphoric acid, and salts thereof, etc. One or two or more can be used. When the acidulant is contained, the compounding amount is not particularly limited, but when it is compounded, 0.001 to 10% by mass is preferable, more preferably 0.001 to 5% by mass, and still more preferably 0.005 to 5%. It is 7% by mass.

In the present invention, a thickening stabilizer can be appropriately blended. As a thickening stabilizer that can be used, any thickening stabilizer generally used in beverages may be used. Specifically, carrageenan, xanthan gum, gum arabic, guar gum, locust bean gum, cod gum, tamarind gum, gellan gum, cellulose such as carboxymethyl cellulose and derivatives thereof, propylene glycol, alginic acid and salts thereof, starch and derivatives thereof, agar, pylium Seed gum, gelatin, fur cereran, water-soluble soybean polysaccharide, pectin and the like can be mentioned, and one or more kinds can be used appropriately selected from these. The addition amount of the thickening stabilizer can not be generally defined depending on the type of the thickening stabilizer to be used, but in general, it is preferably 0.001 to 0.1% by mass with respect to the beverage with a closed container . If the amount is less than 0.001% by mass, sufficient effects can not be obtained. If the amount is more than 0.1% by mass, the working efficiency in preparation of the closed container-containing milk beverage is deteriorated.

In the present invention, vitamins can be appropriately blended. The vitamin to be blended may be either a water-soluble vitamin or a fat-soluble vitamin, but a water-soluble vitamin is preferable. Specifically, water-soluble vitamins such as vitamin B (B1, B2, B6, B12), niacin, pantothenic acid, folic acid, biotin, vitamin C, and fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, Vitamin K is mentioned, It can select suitably from these and can use 1 type, or 2 or more types. When a vitamin is blended in the beverage, the blending amount is not particularly limited, but when blended, 0.0001 to 10% by mass is preferable, more preferably 0.0005 to 5% by mass, and still more preferably 0. It is 001-1 mass%.

In the present invention, amino acids can be appropriately blended. Amino acids which can be used include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, proline, serine, tyrosine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine It is possible to use one or two or more kinds appropriately selected from these. In particular, nine kinds of amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine can not be synthesized in the human body and are known as essential amino acids for the human body, ie, essential amino acids. It is desirable to have a beverage composition capable of ingesting essential amino acids in a balanced manner. When the amino acid is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.0001 to 10% by mass, more preferably 0.0005 to 5% by mass, still more preferably 0. It is 001-1 mass%.

In the present invention, minerals can be blended as appropriate. As a mineral which can be used, magnesium, sodium, potassium, calcium, zinc, iron, phosphorus, copper, manganese, and those salts are mentioned, for example, Using these 1 type or 2 types appropriately selected from these it can. These minerals can be added to the beverage in the form of water soluble salts that are acceptable in beverage compositions. The content of the mineral is not particularly limited as long as it can improve the taste and texture of the beverage when it is combined with the spikelet processed product and other additives. The content of the mineral is preferably 0.0001 to 0.100% by mass, more preferably 0.001 to 0.05% by mass, in terms of metal ions, based on the total amount of the beverage.

In the present invention, fruit juice and extracts can be blended. The type of fruit juice that can be used is not particularly limited, and for example, citrus fruit juice (sweet orange juice, orange juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple, Guava, banana, mango, acerola, papaya, passion fruit etc., and other fruit juices (ume juice, pear juice, apricot juice, plum juice, berry juice, kiwi juice, etc.), tomato juice, carrot juice, strawberry juice, Melon juice may, for example, be preferably citrus juice, apple juice, peach juice, grape juice, blueberry juice, ume juice, cassis juice, more preferably citrus juice, grape juice, blueberry juice, cassis juice. And one or more selected from these. It can be used two or more.

The juice used in the present invention is an insoluble juice which is a juice containing insoluble solids, or insoluble solids by various methods (microfiltration method, enzyme treatment method, ultrafiltration method, combination method thereof, etc.) The removed clear juice can be used. Usually, from the viewpoint of storage space, transportation cost, etc., the water content of the squeezed juice is removed and concentrated juice such as concentrated turbid juice or concentrated clear juice is used, and the concentrated juice is sugar or honey etc depending on the case. Is adjusted or the acidity is adjusted. In addition, use whole juice, which is obtained by crushing whole fruits including the exine shell of the fruit and removing only coarse solids, such as seeds, fruit puree which is prepared with fruits, or juice obtained by crushing or extracting dried fruits. Can. When the juice is blended in the container-packed beverage of the present invention, the blending amount is not particularly limited, but when blended, it is preferably 0.001% by mass or more, more preferably 0.005 to 50% by mass in the beverage It is more preferably 0.01 to 30% by mass.

The extract used in the present invention refers to an extract obtained by extracting a raw material usually used for food with a solvent (for example, water, ethanol or a mixture thereof) or squeezed directly squeezed from the raw material. The extract may be a concentrated extract or squeezed juice, and may be used in any form of dried material (granules, fine granules, powder) obtained by drying the extract or squeezed juice. As a raw material of extracts, for example, raw materials derived from plants such as vegetables, fruits, mushrooms, flowers, stems and leaves, trees, algae, etc., raw materials derived from animals can be used, and one or two or more kinds selected appropriately from these. It can be used. Although the compounding quantity of extracts is not specifically limited, Preferably it is 0.0001-1 mass% as solid amount, More preferably, it is 0.0001-0.1 mass%.

In the present invention, dietary fiber can be blended. Dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber, but any dietary fiber may be used. Among them, water-soluble dietary fiber is preferred in that it does not affect the viscosity or particle size of the product. As water-soluble dietary fiber, for example, resistant digestive dextrin, pectin, guar bean enzyme decomposition product, guar gum, agarose, glucomannan, polydextrose, alginic acid and salts thereof, β-glucan, inulin, carrageenan, fucoidan and derivatives thereof etc. Insoluble dietary fibers include, for example, cellulose, hemicellulose, lignin, chitin, chitosan, and derivatives thereof. It is possible to use one or two or more kinds appropriately selected from these. Among the above-mentioned dietary fibers, indigestible dextrin, polydextrose and pectin are preferable from the viewpoint of viscosity, particle size and transparency of the product. Dietary fiber can be blended for the purpose of improving the bitter taste and eg taste. When dietary fiber is blended in the container-packed beverage of the present invention, the blending amount is not particularly limited, but it may be 0.01 to 20% by mass in the beverage, preferably 0.05 to 15% by mass. And more preferably 0.1 to 10% by mass.

In the present invention, cyclic oligosaccharides may be blended for the purpose of quality stabilization and quality improvement. Examples of cyclic oligosaccharides that can be used include α-, β- and γ-cyclodextrins, branched (or branched) cyclodextrins, and one or more appropriately selected from these it can. When the cyclic oligosaccharide is blended in the container-packed beverage of the present invention, the blending amount is not particularly limited, but in the case of blending, it may be 0.0001 to 5% by mass in the beverage, preferably 0.005 to It is 3% by mass, more preferably 0.01 to 1% by mass.

In the present invention, a pH adjusting agent may be blended. As a pH adjuster which can be used, for example, citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid and the like can be mentioned, and one or two or more kinds can be appropriately selected from these. be able to. The amount and combination of pH adjusters can be changed as needed so that the desired pH can be achieved.

(Bitter taste inhibitor)
In the present invention, a bitterness inhibitor may be blended. As a bitterness inhibitor which can be used, for example, lecithin, sugar, organic acid, flavor, cyclic oligosaccharide and the like can be mentioned. When the bitterness inhibitor is blended in the container-packed beverage of the present invention, the blending amount is not particularly limited, but in the case of blending it may be 0.0001 to 5% by mass in the beverage, preferably 0.005 to It is 3% by mass, more preferably 0.01 to 1% by mass.

(Chelating agent)
In the present invention, a chelating agent may be blended. As a chelating agent which can be used, for example, ethylenediamine, ethylenediaminetetraacetic acid, alpha lipoic acid, methylsulfonyl methane, flavonoid compound, genistein, citric acid, malic acid, phytic acid, phytic acid, tartaric acid, alginic acid, gluconic acid, L-cystine and the like Or salts thereof. When the chelating agent is blended in the container-packed beverage of the present invention, the blending amount is not particularly limited, but in the case of blending it may be contained in the beverage in an amount of 0.0001 to 5% by mass, preferably 0.005 to 3 It is mass%, More preferably, it is 0.01-1 mass%.

The pH of the container-packed beverage of the present invention is not particularly limited, but is preferably 2 or more, more preferably 3 or more, and particularly preferably 3.5 or more, particularly 4 or more. The pH is preferably 8 or less, more preferably 7 or less, particularly preferably 6.8 or less, and particularly 6 or less. If the pH is too low, the absorbance during long-term storage tends to be high. In addition, when the pH is too high, it is difficult to achieve the harmony of flavors, and not only the deterioration of palatability is observed, but also the tektorigenins during long-term storage become easily decomposed.

The containerized beverage of the present invention is not particularly limited as to whether it is transparent or opaque. When it has transparency, the haze value is 80 or less, preferably 80 to 0.1, and particularly preferably 75 to 0.3. When the haze value of the container-packed beverage is in the above range, it indicates that the components are uniformly dispersed and present, and the occurrence of off-flavor and off-flavor during long-term storage of the beverage due to insolubles and deterioration odor of flavors are felt Not suitable for long-term drinking. In addition, even in the form of an oxygen-permeable transparent container, when illumination is irradiated by the show window, the appearance of the beverage does not change, and the color tone stability by light irradiation under oxygen transmission is excellent. Here, the haze value is a value measured in a state in which the transmitted light and the scattered light transmitted through the glass cell having an optical path length of 10 mm are combined, and has a value of 0 to 100. The smaller the value, the higher the transparency.

When the container-packed beverage of the present invention has transparency, the absorbance is 0.8 or less, preferably 0.5 or less, particularly preferably 0.1 or less, and particularly 0.08 or less. When the absorbance of the container-packed beverage is in the above range, it indicates that the components are uniformly dispersed and present, and the generation of an off-flavor / off-flavor during long-term storage of the beverage due to insolubles and deterioration odor of the flavor agent are felt Not suitable for long-term drinking. Here, the absorbance is a value at the absorbance at a wavelength of 720 nm in a spectrophotometer, and the smaller the value, the higher the transparency.

When the container-packed beverage of the present invention has transparency, it is preferable that no sediment (precipitation) occurs during storage. Not only does the appearance deteriorate, but also the taste and soreness deteriorate. The sediment can be judged by visual observation whether generation of particulate matter in the beverage or turbidity of the bottom of the container has occurred. In the container-packed beverage of the present invention, it is preferable that no sediment occurs at room temperature storage for one month, and it is preferable that no sediment occur at room temperature storage for three months.

It does not specifically limit about the container-packed drink of this invention whether it contains a sweetener. In the present invention, the brix value in the case where the beverage does not contain a sweetener may be 0.001 to 10%, preferably 0.005 to 8%. It is not this limitation when it contains a sweetener.

The container-packed beverage of the present invention may be a spikelet beverage containing only a spikelet treated product, a beverage containing components other than the spiked product, for example, a tea beverage or a non-tea beverage. Examples of tea beverages include unfermented tea beverages such as green tea, semi-fermented tea beverages such as oolong tea, fermented tea beverages such as black tea, barley tea, cereal tea, Tochu tea, jasmine tea, mulberry tea, barley barley tea, brown rice tea, Tea drinks using black bean tea, roasted tea, puerh tea, mate tea, etc., herbal tea, other blended tea drinks (eg, hazelnut, brown rice, barley, black sesame, donuts, barley young leaves, tomorrow leaves, wormwood, oolong tea, green tea, Bearberry, puerh tea, roasted brown tea, roasted barley, germinated barley, sprouted brown rice, kelp, shiitake mushroom, squirt, kneader, hub tea, sesame, rooibos, malt extract, sweet potato, soybean, country barley, corn, black beans (soy beans), Chicory, evening primrose, ganoderma, birch leaf, birch leaf, persimmon leaf, safflower, sublime, south sky, karin, aloe, persimmon leaf, lotus leaf, cottonseed, orange peel, ginseng, guar Leaf, mulberry leaf, licorice, turmeric, fennel, Mallotus japonicus, jujube, clove, containing two or more of long-lived grasses, etc.), and the like. Moreover, as non-tea-based beverages, for example, soft drinks (eg, fruit juice, vegetable juice, sports drinks, isotonic drinks, near water, aid, carbonated drinks, etc.), coffee drinks, cocoa drinks, jelly drinks, milk drinks Examples thereof are non-alcoholic beverages such as soy milk, nutritional drinks and beauty drinks, wines, sake, plum wine, whiskey, brandy, shochu, lamb, gin, liqueurs, beer and low-malt beer alcoholic beverages. Among them, tea beverages, soft drinks, coffee beverages, jellies, nutritional drinks and beauty drinks are preferred from the viewpoint of palatability of the product processed with spikelets, and infusion tea beverages, green tea beverages, oolong beverages, black tea beverages, blended tea beverages Beverages, vegetable juices, coffee beverages are more preferred. The container-packed beverage of the present invention may be used as a nutritive functional food, a food for specified health use, or a food for reducing disease risk indication.

When the container-packed beverage of the present invention is provided as a tea beverage, in addition to the spikelet-treated product, a tea-treated product can be used in combination. The processed tea products include the processed tea leaves as well as the tea leaves themselves. Tea leaves can be used either dry matter, dry powder or extract. In the case of a tea leaf extract, it is not particularly limited as long as the tea leaf component is extracted, and examples thereof include squeezed juice and an extract. Also, the tea leaf extract may be a solvent-diluted product of squeezed juice or extract, a concentrate or a dried product, such as liquid, paste, powder, fine granules, granules, pellets, tablets, etc. It may be solid. In any case, only the tea leaf extract may be used. For example, in the case of a liquid or paste, it may be mixed with a solvent or the like. In the case of a solid, it may be one mixed with an excipient, and further one molded with an excipient and a binder.

Examples of raw materials for processed tea products include those generally used as tea beverages, for example, non-fermented teas such as green tea, semi-fermented teas such as oolong tea, fermented teas such as black tea, barley tea, cereal teas, Tochu tea Tea leaves such as tea beverages such as jasmine tea, mulberry tea, barley barley tea, brown rice tea, black bean tea, roasted tea, puer's tea, mate tea and the like, herbal tea, and other blended teas. Commercially available tea leaves can be used.

In the present invention, from the viewpoint of improving the stability of the spikelet treated product, it is preferable to use a tea treated product in combination. Any processed tea product may be used, for example, non-fermented tea such as green tea, semi-fermented tea such as oolong tea, fermented tea such as black tea, barley tea, cereal tea, Tochu tea, jasmine tea, mulberry tea, hato Tea beverages using barley tea, brown rice tea, black bean tea, roasted tea, puer's tea, mate tea, etc., herbal tea, and other blended teas may be mentioned, with preference given to green tea, oolong tea, black tea, jasmine tea. When using a tea treatment, it can be contained 0.01 to 1000 times, preferably 0.05 to 500 times, and preferably 0.1 to 100 times that of the spiked flower treatment. More preferable. In addition, it can be contained 0.01 to 10000 times, preferably 0.05 to 5000 times, and more preferably 0.1 to 1000 times that of tektorgenins.

When the tea beverage of the present invention is black tea, sweeteners, fruit juices such as lemon, acidulants, flavors, milk components such as milk and skimmed milk powder, and emulsifiers can be used in combination.

When the container-packed beverage of the present invention is provided as a coffee beverage, it is preferable to use a coffee-treated product in addition to the spikelet-treated product. The processed coffee may include, for example, coffee powder as it is or coffee extract. Commercially available coffee products can be used. Moreover, it can also be set as the coffee drink which has a milk component by using together with milk components, such as milk and skimmed milk powder, and an emulsifier.

In the container-packed beverage of the present invention, components such as catechins, theanine, tannins, theaflavins, thealubizines, oolong tea polyphenols, caffeine, chlorogenic acids and the like can be used as they are or in combination with tea leaves, coffee and other components. .

The catechins which can be used in the packaged beverage according to the present invention include non-epi catechins such as catechins, gallocatechin, catechin gallate, gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate It is a general term for epibody catechins such as, derivatives thereof and mixtures thereof. These derivatives include physiologically acceptable ones such as alkylated products, glycosides, conjugates, salts, esters and the like. Examples of the salt include alkali metal salts such as sodium salt, potassium salt, calcium salt and magnesium salt, and alkaline earth metal salts. Examples of catechins-derived plants include, but are not limited to, persimmon, tea, cacao, yuzu, potato, grape, apple, blueberry, banana, chestnut skin, tamarind, mimosa, pentacotyl and the like. In the present invention, catechins which are generally commercially available can be used. In the present invention, when catechins are compounded, they can be contained 0.001 to 1000 times, preferably 0.005 to 500 times as much as that of the spikelet treated product, and 0.01 to 100 times the content. It is more preferable to do. Further, it can be contained 0.001 to 10000 times, preferably 0.005 to 5000 times, and more preferably 0.01 to 1000 times that of tektorgenins.

Theanine which can be used in the container-packed beverage of the present invention is known as a umami component of tea and consists of glutamic acid-γ-ethylamide. Any of L-form, D-form and DL-form (racemate) can be used. Other than commercially available reagents, pure products (purified products with a theanine content of 98% or more), crude products (50-98% theanine content), tea extracts or their concentrates can also be used. In the case of using the container-packed beverage of the present invention, it is preferable to use a roughly purified product or a pure product, in particular, a pure product, from the viewpoint of storage properties such as taste and precipitation.

Theanine which can be used in the container-packed beverage of the present invention can be obtained by any method. Examples of methods for producing theanine include separation and purification methods from tea leaves, chemical synthesis methods, tissue culture methods using tea cells, and methods using enzyme reactions. As a method of utilizing an enzyme reaction, for example, a method of causing glutaminase to act on a mixture of glutamine and ethylamine to obtain theanine can be mentioned.

The tannins that can be used in the container-packed beverage of the present invention are natural products extracted from stems, skins, leaves, fruits, etc. of plants, and pyrogallol-based hydrolyzable tannins and catechol-based condensed tannins is there. Examples of tannin-derived plants include, but are not limited to, persimmon, tea, cacao, yuzu, potato, grape, apple, blueberry, banana, chestnut skin, tamarind, mimosa, pentapla etc. In the present invention, extracts from plants containing tannin can be used.

Theaflavins which can be used in the container-packed beverage of the present invention include theaflavins (non-gallate type theaflavins), theaflavin-3-monogallate, theaflavin-3'-monogallate, theaflavin-3,3'-digallate, etc. It is a generic term for ester-type theaflavins (gallate-type theaflavins) having a gallate group and mixtures thereof. Theaflavin is known to have a blood cholesterol concentration reducing effect and a neutral fat reducing effect. In the present invention, as theaflavins, those which are generally commercially available can be used.

Thealvidins which can be used in the container-packed beverage of the present invention are polymers of polyphenols formed by enzymatic oxidation when the tea leaves are fermented. Thealvidins are known to act to add blood and prevent arteriosclerosis. In the present invention, an extract from black tea can be used.

The oolong tea polyphenol which can be used in the container-packed beverage of the present invention is a unique component of oolong tea produced by polymerization of catechins in the process of semi-fermenting tea leaves. The chemical structure of epigallocatechin-3-gallate (EGCG) dimer has been confirmed as a representative component of oolong tea polyphenol. Oolong tea polyphenols are effective in improving hyperlipidemia and obesity due to extracorporeal excretion of cholesterol and neutral fat, preventing arteriosclerosis by antioxidative action, and suppressing elevation of blood glucose level by suppressing glucose absorption. It is known to have. In the present invention, as the oolong tea polyphenol, one which is generally commercially available can be used.

The caffeine usable in the container-packed beverage of the present invention is a refined product (refined product having a caffeine content of 98.5% or more) which can be used as a food additive, or a roughly refined product (caffeine content In addition to 98.5%), it can also be used in the form of extracts of caffeine-containing plants (tea leaves, cola nuts, coffee beans, guarana etc.) or their concentrates. In the case of using the container-packed beverage of the present invention, it is preferable to use a roughly purified product or a pure product, in particular, a pure product, from the viewpoint of storage properties such as taste and precipitation.

The chlorogenic acids which can be used in the container-packed beverage of the present invention are a generic term for monocaffeoylquinic acid, ferulakinic acid, dicaffeoylquinic acid, derivatives thereof and mixtures thereof. Here, as the monocaffeoylquinic acid, one or more selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid can be mentioned. Moreover, 1 type or more types chosen from 3-ferlaquinic acid, 4-ferlaquinic acid, and 5-ferlaquinic acid as a ferlaquinic acid are mentioned. Examples of dicaffeoylquinic acid include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. Moreover, as these derivatives, physiologically acceptable ones such as salts and esters can be mentioned. Examples of the salt include alkali metal salts such as sodium salt, potassium salt, calcium salt and magnesium salt, and alkaline earth metal salts. In the present invention, chlorogenic acids which are generally commercially available can be used.

In the container-packed beverage of the present invention, when it contains components such as catechins, theanine, tannins, theaflavins, thealubizines, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Also good. The above components can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times as much as that of the spiked flower treated product.

In the container-packed beverage of the present invention, when it contains components such as catechins, theanine, tannins, theaflavins, thealubizines, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Also good. The above components can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times the amount of isoflavones.

In the container-packed beverage of the present invention, when it contains components such as catechins, theanine, tannins, theaflavins, thealubizines, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Also good. The above components can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times the content of tektorgenins.

(container)
The container used for the container-packed beverage of the present invention may be any container that is usually used as a container for beverages, metal containers such as steel cans and aluminum cans, glass containers such as PET bottles, paper packs and bottles, Examples thereof include plastic cups such as chilled cups and pouches such as chia packs.

(Method of sterilization)
In the container-packed beverage of the present invention, sterilization may be appropriately selected according to the type of container and storage conditions. For example, in the case where heat sterilization can be carried out after filling in a container such as a metal container such as a steel can or an aluminum can or a chiapack, the retort sterilization method is used under the sterilization conditions defined in the Food Sanitation Law. However, for those that can not be retort sterilized, such as PET bottles and paper packs, they are cooled in advance to a certain temperature after being subjected to the same sterilization conditions as above, for example, heat sterilization with a plate type heat exchanger etc. Etc. method is adopted. As a method of heat sterilization, any method such as low temperature holding sterilization method (LTLT method), high temperature holding sterilization method (HTLT method), high temperature short time method (HTST method) and ultra high temperature sterilization method (UHT method) can be used. However, the UHT method is preferred.

(Filling method)
In the container-packed beverage of the present invention, the filling method may be selected appropriately. As a filling method, for example, hot pack filling, aseptic filling, aseptic filling and the like are preferable. The filled container may be filled with another component. Furthermore, it is possible to perform operations such as returning the pH to neutral under aseptic condition after heat sterilization under acidic conditions, or returning the pH to acidic under sterile conditions after heat sterilization under neutral conditions.

(Production method)
The container-packed beverage of the present invention can be manufactured by a conventional manufacturing method according to the raw materials used.

(Manufacture of Sesame juice)
When the dried product of rosette is used as the treated product of rosette, it is dipped in water or hot water in advance to remove solids (residues) and the like to obtain a glaze solution. When using hot water, 40-100 degreeC is preferable and, as for the temperature of hot water, 50-95 degreeC is more preferable. After that, filtration is performed as necessary to remove impurities in the rosacea. When using hot water, filtration may be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitate can be efficiently removed. When filtration is performed to prevent turbidity or precipitation, for example, centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, or the like can be used. In order to reduce the haze value and the absorbance of the beverage, microfiltration such as filter filtration is preferred. In the filtration process, in order to prevent excessive removal of components contributing to the flavor, it is desirable to appropriately set the capture particle size. By filtering and removing the impurities, it is possible to suppress the occurrence of precipitation during storage and to improve the badness of drinking and the like during drinking.

When using a spikelet extract as a spikelet treated product, add the extract to the water or hot water and stir, filter as necessary, and remove impurities to obtain a spikelet juice. . As for the temperature, when using a hot water, 40-100 ° C is preferred, and 50-95 ° C is more preferred. After that, filtration is performed as necessary to remove impurities in the rosacea. When using hot water, filtration may be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitate can be efficiently removed. By filtering and removing the impurities, it is possible to suppress the occurrence of precipitation during storage and to improve the badness of drinking and the like during drinking.

When the container-packed beverage of the present invention is provided as a spikelet beverage, additives such as an antioxidant and a pH adjusting agent are added to the spikelet solution obtained by the above method, as needed. After production, sterilization and filling are performed in an appropriate step depending on the container to be filled.

(Manufacture of tea beverages)
When the container-packed beverage of the present invention is a tea-based beverage, the production method can be selected according to the type of processed product and processed flower product. When using dried adornite as a raw material for processed anthoma products, mix dried adornite and tea leaves beforehand and then extract with water or hot water, remove tea leaves etc. and remove impurities with a strainer etc. The extract can be obtained, and the dried product and dried leaves are separately extracted with water or hot water, and after removing the tea leaves etc. respectively, impurities are removed with a strainer etc. Can be obtained by mixing. The tea extract may be used as it is, or one in which the solvent has been concentrated or dried in advance may also be used. When using hot water, 40-100 degreeC is preferable and, as for the temperature of hot water, 50-95 degreeC is more preferable. If there are many impurities that can not be removed by the strainer, filter as necessary to remove impurities. When using hot water, filtration may be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitate can be efficiently removed. When filtration is performed to prevent turbidity or precipitation, for example, centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, or the like can be used. In order to reduce the haze value and the absorbance of the beverage, microfiltration such as filter filtration is preferred. In the filtration process, in order to prevent excessive removal of components contributing to the flavor, it is desirable to appropriately set the capture particle size. By filtering and removing the impurities, it is possible to suppress the occurrence of precipitation during storage and to improve the badness of drinking and the like during drinking. Add additives such as antioxidants and pH adjusters as needed. After producing the tea-based beverage, sterilization and filling are performed in an appropriate step depending on the container to be filled.

Moreover, when using a rose flower extract as a raw material of a rose flower processed material, after adding various tea leaves to a hot water and removing a tea leaf etc., an impurity can be removed with a strainer etc, and a tea extract can be obtained. The tea extract may be used as it is, or one in which the solvent has been concentrated or dried in advance may also be used. Although the temperature of hot water can be suitably determined according to a tea leaf, what is necessary is just between 40-100 degreeC, Preferably, it is 50-95 degreeC. If there are many impurities that can not be removed by the strainer, filter as necessary to remove impurities. When using hot water, filtration may be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitate can be efficiently removed. By filtering and removing the impurities, it is possible to suppress the occurrence of precipitation during storage and to improve the badness of drinking and the like during drinking. Next, a product obtained by adding water and hot water to the spikelet extract is prepared in advance, and the extract is added to the tea extract and stirred. 40-100 degreeC is preferable and, as for the temperature of a hot water, 50-95 degreeC is more preferable. Add additives such as antioxidants and pH adjusters as needed. After producing the tea-based beverage, sterilization and filling are performed in an appropriate step depending on the container to be filled.

(Manufacture of coffee beverage)
When the container-packed beverage of the present invention is a coffee beverage, the extract solution obtained by the above-mentioned production method can be added to the extract obtained by extracting coffee with hot water, or the extract from the extract can be used. It can also be obtained by adding additives such as sweeteners, milk ingredients, emulsifiers and pH adjusters as needed. 40-100 degreeC is preferable and, as for the temperature of a hot water, 50-95 degreeC is more preferable. After producing the coffee beverage, sterilization and filling are carried out in an appropriate step depending on the container to be filled.

The container-packed beverage of the present invention can be consumed as it is without being diluted, but can be diluted with other beverages such as water or milk according to the preference of the user. Moreover, it is also possible to dilute and drink a concentrate, a powdered drink, etc. using the container-packed drink of this invention.

The packaged beverage of the present invention can also be heated or cooled at the time of sale. For example, it is possible to heat and cool the entire container in advance at the time of sale at a storefront or a vending machine, and stable without deteriorating the quality such as flavor and appearance even if heating and cooling are maintained for a long time It is possible to save and sell with the same quality. In addition, even if it is heated in a microwave oven or cooled in a refrigerator every time it is consumed, decomposition of the spikelet processed material and degradation of the beverage are unlikely to occur, so there is little deterioration of flavor and appearance, constant quality Is possible.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited thereto.

Production Examples 1 to 5 According to the compounding amounts in Table 1 of the Lotus Flower Beverage, a Lotus Flower Beverage was manufactured. The spikelet processed product used the spikelet extract.

  Water was added to the spikelet extract and stirred for 5 minutes to dissolve the spikelet extract. Thereafter, filtration was performed to remove impurities. The obtained liquid was sterilized under sterilization conditions of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into PET bottles to obtain intended container-packed beverages (Production Examples 1 to 5).

Production Examples 6 to 10 Production of Green Tea Beverage A green tea beverage was produced according to the compounding amounts in Table 2. The spikelet processed product used the spikelet extract.

Green tea leaves were added to 80 ° C. hot water, and after extracting green tea, it was cooled to room temperature. The green tea leaves were removed by filtration to obtain a green tea extract. Next, water was added to the spikelet extract to dissolve it, and this was added to the previously obtained green tea extract. Next, water was added to and dissolved in sodium L-ascorbate, and this was added to the green tea extract. Next, sodium hydrogen carbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the green tea extract. The obtained solution was sterilized under sterilization conditions of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (Production Examples 6 to 10).

Preparation Examples 11 to 15 Preparation of Oolong Tea Beverage Oolong Tea Beverage was prepared according to the amounts shown in Table 3. The spikelet processed product used the spikelet extract.

Oolong tea leaves were added to hot water at 80 ° C., Oolong tea was extracted, and then cooled to room temperature. The oolong tea leaves were removed by filtration to obtain an oolong tea extract. Next, water was added to the spikelet extract to dissolve it, and this was added to the previously obtained oolong tea extract. Next, water was added to and dissolved in sodium L-ascorbate, and this was added to the Oolong tea extract. Next, sodium hydrogen carbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the Oolong tea extract. The obtained solution was sterilized under sterilization conditions of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a target container-packed beverage (Production Examples 11 to 15).

Production Examples 16 to 20 Production of Tea Beverage A tea beverage was produced according to the blending amounts in Table 4. The spikelet processed product used the spikelet extract.

Black tea leaves were added to hot water at 80 ° C., and the black tea was extracted and then cooled to room temperature. The black leaf was removed by filtration to obtain a black tea extract. Next, water was added to the spikelet extract to dissolve it, and this was added to the previously obtained black tea extract. Next, what added and dissolved water to sodium L-ascorbate was added to a black-tea extract. Next, sodium bicarbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (Production Examples 16 to 20).

Production Examples 21 to 25 Production of Tea Beverage A tea beverage was produced according to the blending amounts in Table 5. The spikelet processed product used the spikelet extract.

Black tea leaves were added to hot water at 80 ° C., and the black tea was extracted and then cooled to room temperature. The black leaf was removed by filtration to obtain a black tea extract. Next, water was added to the spikelet extract to dissolve it, and this was added to the previously obtained black tea extract. Next, sugar and juice were added. What added and dissolved water to sodium L-ascorbate was added to the black tea extract. Next, sodium bicarbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the black tea extract. The obtained solution was sterilized under sterilization conditions of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a paper pack to obtain a target container-packed beverage (Production Examples 21 to 25).

Preparation Examples 26 to 30 Preparation of Coffee Beverage A coffee beverage was prepared according to the formulation amounts in Table 6. The spikelet processed product used the spikelet extract.

The roasted and ground coffee beans were extracted to obtain a coffee extract. The extract was mixed with a sweetener (sugar or sucralose), milk, an emulsifier and water, and sodium bicarbonate was added to adjust pH. Then, it was filled into cans at 75 ° C., sealed, and sterilized under sterilization conditions at 223.5 ° C. for 25 minutes to obtain a desired container-packed beverage. In addition, the head space was substituted by nitrogen gas at the time of can filling.

Production Example 31 Production of Blended Tea Beverage A blended tea beverage was produced according to the blending amounts in Table 7. The spikelet processed product used the spikelet extract.

Blended brown leaves containing germinated brown rice, barley, malt extract, corn, wheat, soybeans, rooibos were added to 80 ° C. hot water, and the blend tea was extracted and cooled to room temperature. The blended tea leaves were removed by filtration to obtain a blended tea extract. Next, water was added to the spikelet extract to dissolve it, and this was added to the previously obtained blend tea extract. Next, catechin extract, cyclic oligosaccharides were added. Water dissolved in ascorbic acid was added to the blended tea extract. The resulting solution was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled into a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain a desired container-packed beverage.

Production Example 32 Production of Soft Drink A soft drink was produced according to the compounding amounts in Table 8. The spikelet processed product used the spikelet extract.

The raw materials listed in Table 8 were blended, water was added and stirred. The resulting solution was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled into a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain a desired container-packed beverage.

Production Examples 33 to 37 Production of Tectorgenins-Containing Beverages Tectorgenins-containing beverages were produced according to the amounts listed in Table 9. As the Tektrigenins, those derived from spikelet processed products were used.

  Water was added to Tectorgenins and stirred for 5 minutes to dissolve Tectorgenins. Thereafter, filtration was performed to remove impurities. The obtained solution was sterilized under sterilization conditions corresponding to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (Production Examples 33 to 37).

Production Examples 38 to 42 Production of Green Tea Beverage A green tea beverage was produced according to the compounding amounts in Table 10. As the Tektrigenins, those derived from spikelet processed products were used.

Green tea leaves were added to 80 ° C. hot water, and after extracting green tea, it was cooled to room temperature. The green tea leaves were removed by filtration to obtain a green tea extract. Next, water obtained by adding Tectorgenins to be dissolved was added to the previously obtained green tea extract. Next, water was added to and dissolved in sodium L-ascorbate, and this was added to the green tea extract. Next, sodium hydrogen carbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the green tea extract. The obtained solution was sterilized under sterilization conditions corresponding to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (Production Examples 38 to 42 ).

Production Examples 43 to 47 Production of Oolong Tea Beverage Oolong Tea Beverage was prepared according to the amounts of Table 11. As the Tektrigenins, those derived from spikelet processed products were used.

Oolong tea leaves were added to hot water at 80 ° C., Oolong tea was extracted, and then cooled to room temperature. The oolong tea leaves were removed by filtration to obtain an oolong tea extract. Next, a solution obtained by adding water to Tektrigenins and dissolving them was added to the Oolong tea extract obtained above. Next, water was added to and dissolved in sodium L-ascorbate, and this was added to the Oolong tea extract. Next, sodium hydrogen carbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the Oolong tea extract. The obtained solution was sterilized under sterilization conditions corresponding to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (manufacturing examples 43 to 47).

Production Examples 48 to 52 Production of Tea Beverage A tea beverage was produced according to the blending amounts in Table 12. As the Tektrigenins, those derived from spikelet processed products were used.

Black tea leaves were added to hot water at 80 ° C., and the black tea was extracted and then cooled to room temperature. The black leaf was removed by filtration to obtain a black tea extract. Next, water obtained by adding water to Tektrigenins and dissolving them was added to the previously obtained black tea extract. Next, what added and dissolved water to sodium L-ascorbate was added to a black-tea extract. Next, sodium bicarbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions corresponding to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled into a PET bottle to obtain a target container-packed beverage (Production Examples 48 to 52).

Production Examples 53 to 57 Production of Tea Beverage A tea beverage was produced according to the blending amounts in Table 13. As the Tektrigenins, those derived from spikelet processed products were used.

Black tea leaves were added to hot water at 80 ° C., and the black tea was extracted and then cooled to room temperature. The black leaf was removed by filtration to obtain a black tea extract. Next, water obtained by adding water to Tektrigenins and dissolving them was added to the previously obtained black tea extract. Next, sugar and juice were added. What added and dissolved water to sodium L-ascorbate was added to the black tea extract. Next, sodium bicarbonate was added to hot water at about 70 ° C. to dissolve it, and the solution was added to the black tea extract. The obtained solution was sterilized under sterilization conditions corresponding to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and was filled in a paper pack to obtain a target container-packed beverage (Production Examples 53 to 57).

Production Examples 58 to 62 Production of Coffee Beverage A coffee beverage was produced according to the compounding amounts in Table 14. As the Tektrigenins, those derived from spikelet processed products were used.

The roasted and ground coffee beans were extracted to obtain a coffee extract. The extract was mixed with a sweetener (sugar or sucralose), milk, an emulsifier and water, and sodium bicarbonate was added to adjust pH. Thereafter, the cans were filled at 75 ° C., sealed, and sterilized under sterilization conditions of 223.5 ° C. for 25 minutes to obtain intended container-packed beverages (Product Examples 58 to 62). In addition, the head space was substituted by nitrogen gas at the time of can filling.

Production Example 63 Production of Blended Tea Beverage Blended tea beverages were produced according to the compounding amounts in Table 15. As the Tektrigenins, those derived from spikelet processed products were used.

Blended brown leaves containing germinated brown rice, barley, malt extract, corn, wheat, soybeans, rooibos were added to 80 ° C. hot water, and the blend tea was extracted and cooled to room temperature. The blended tea leaves were removed by filtration to obtain a blended tea extract. Next, water obtained by adding water to Tektrigenins to be dissolved was added to the previously obtained blended tea extract. Next, catechin extract, cyclic oligosaccharides were added. Water dissolved in ascorbic acid was added to the blended tea extract. The resulting solution was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled into a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain a desired container-packed beverage.

Manufacture example 64 Manufacture of a soft drink According to the compounding quantity of Table 16, a soft drink was manufactured. As the Tektrigenins, those derived from spikelet processed products were used.

The raw materials listed in Table 16 were blended, water was added and stirred. The resulting solution was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled into a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain a desired container-packed beverage.

(Evaluation of processing product containing spiked flowers)
Various evaluations were carried out with respect to a beverage containing a product processed with spikelet flowers (a spikelet beverage, green tea). The beverages prepared in Production Example 2 and Production Example 8 were used as the processed product containing the processed product with spikelets. The PET bottle is filled and sealed, and stored for a fixed period at refrigeration (4 ° C.) and room temperature and high temperature (40 ° C.) respectively, absorbance (measured at 720 nm), Brix value, content ratio of tetrigenin, sensory evaluation ( The precipitates were evaluated. The pH of Production Example 2 (Samples 1 to 3) was 6.6, and the pH of Production Example 8 (Samples 4 to 6) was 6.4. Further, the content of catechins contained in the spikelet-treated product-containing beverage of Production Example 8 was 0.74 times that of the spikelet-treated product.

Example 1 Evaluation of Absorbance With respect to Samples 1 to 6 listed in Table 17, absorbance at 720 nm was measured at storage start (0 month), 1 month after storage start, and 3 months, respectively. The results are shown in FIG. From FIG. 1, it was found that the absorbances during storage were all less than 0.05, had high transparency, and could be stably stored regardless of temperature conditions.

Example 2 Evaluation of Brix Value For samples 2 and 5 described in Table 17, brix values at storage start (0 month), 1 month after storage start, and 3 months after storage start were measured using a refractometer. . The results are shown in Table 10. From Table 18, it was found that the Brix value was smaller than that before storage, and the variation was as small as ± 0.01, and could be stably stored.

Example 3 Evaluation of Tectorgenins The contents of Tectorgenins during storage were evaluated for Samples 2, 3, 5 and 6 described in Table 17. The rate of change in the content of tetrigenins at storage start (0 month), 1 month after storage start, and 3 months was measured using HPLC, and the respective content rates were calculated based on storage start (0 month). The results are shown in FIG. From FIG. 2, the container-packed beverage of the present invention showed a high content rate of tektorigenins at both room temperature and high temperature (40 ° C.) storage conditions. In particular, in the case of a beverage using a green tea extract in combination as a processed tea product, the content of tektorigenins was maintained at a high level as compared with the case where the extract was stored only with the rose flower extract.

Example 4 Evaluation of sediment (precipitation) For samples 1 to 6, the condition of the sediment at one month and three months after the start of storage was visually observed. No sediment was generated in any of the samples 1 to 6, and the transparency was maintained.

Examples 1-4 show that the container-packed drink of this invention is excellent in long-term storage stability. In particular, it can be seen that the combined use of the spikelet extract and the processed tea product, in particular, the green tea extract, has a high effect of maintaining the techtrigenins and is excellent in storage stability.

Production Examples 65 to 79 Production of spikelet-containing beverages A spikelet- containing beverage was produced according to the formulations shown in Tables 19 and 20.

The spikelet extract, sodium L-ascorbate and water were weighed and stirred for 5 minutes to prepare a spikelet-containing solution. The spikelet extract and sodium L-ascorbate were prepared to be 0.0015 g / mL and 0.005 g / mL, respectively. Next, as a sweetener, Acesulfame potassium (sweetness: 200), sucralose (sweetness: 100), stevia (sweetness: 200), aspartame (sweetness: 100 to 200), erythritol (sweetness: 0.75) ~ 0.80), xylitol (sweetness: 0.60), thaumatin (sweetness: 300 to 800) were prepared, and an aqueous sweetener solution was prepared so as to have a sweetness of 6 for each of the sweeteners. In addition, when calculating sweetness, the sweetness of aspartame was calculated as 150, the sweetness of erythritol as 0.78, and the sweetness of thaumatin as 550. Next, each aqueous solution was mixed so that the spikelet-containing liquid was 40% by mass and the aqueous sweetener solution was 60% by mass, to obtain beverages of Production Examples 65 to 79. Production Example 65 used water instead of the aqueous sweetener solution.

Comparative Production Examples 1 to 7 Production of Soy-Containing Beverage In Table 19, the spikelet extract is changed to a soy bean extract, the others are prepared in the same manner as Production Examples 65 to 71, and Comparative Production Example 1 to I got 7 drinks.

Examples 5 to 18 and Comparative Examples 1 to 7 Sensory Evaluation of a Lotus Flower Beverage Using Artificial Sweetener Sensory evaluation using the samples obtained in Production Examples 65 to 79 and Comparative Production Examples 1 to 7 Carried out. The samples of Production Example 65 to 79 were sampled in small quantities to 11 test subjects, and each evaluation item (deliciousness, good smell, easy to feel of sight, taste of sweetness, taste of sweetness) , And easiness of drinking, refreshing feeling, aftertaste, touch) were scored according to Table 22 below. As a comparative example, a soybean extract which is a material containing isoflavone was used and similarly evaluated.
After the counting, it was calculated how much the evaluation items of the other samples changed as compared with the sample (Production Example 65) in which the artificial sweetener was not blended. When a soy bean extract was used, the extent to which the evaluation items of the other samples changed compared to the sample of Comparative Production Example 1 was calculated.
The results are shown in Tables 23-25. In the table, positive numbers indicate better than no sweetener, and negative numbers indicate worse than no sweetener.

It was found from Tables 23 to 25 that when the spikelet extract was used, the evaluation results of all the items became better than before the addition of the artificial sweetener and it became easy to drink by adding the artificial sweetener. In particular, taste, taste, sweet taste, ease of drinking, aftertaste was highly rated. It has been found that when artificial sweeteners are used alone, using acesulfame potassium, aspartame, sucralose and stevia gives higher evaluation than other artificial sweeteners. Furthermore, by using two or more types of artificial sweeteners, the evaluation results are better, and the taste, the good smell, the ease of sighting, the taste of sweetness, the taste of sweetness, the ease of drinking, and the aftertaste are improved. And was found to be more suitable for beverages. In particular, it was found that using acesulfame potassium, aspartame, sucralose, and stevia two or more, or combining with other artificial sweeteners, the evaluation results are all high, and a drink easy to drink can be provided.
On the other hand, in the case of using soy extract which is the same isoflavone extract, all items are comparable or slightly better than no sweetener, and depending on the kind of sweetener, it is worse than no sweetener Tended to

Preparation Examples 80 to 79 Preparation of Lotus Flower Black Tea Beverage A Lotus flower black tea beverage was manufactured according to the composition described in Table 26.

300 mL of hot water was added to 9 g of black tea and steamed for 1 minute to prepare a black tea extract. The spikelet extract and sodium L-ascorbic acid were weighed into the obtained black tea extract, and stirred for 5 minutes to prepare a spikelet-containing liquid (containing black tea). The spikelet extract and sodium L-ascorbate were prepared to be 0.0015 g / mL and 0.005 g / mL, respectively. Next, as a sweetener, Acesulfame potassium (sweetness: 200), sucralose (sweetness: 100), stevia (sweetness: 200), aspartame (sweetness: 100 to 200), thaumatin (sweetness: 300 to 800) ) Were prepared, and an aqueous sweetener solution was prepared so as to have a sweetness of 6 for each of the sweeteners. In addition, when calculating sweetness, the sweetness of aspartame was calculated as 150 and the sweetness of thaumatin was calculated as 550. Next, each aqueous solution was mixed so as to be 40% by mass of the spikelet-containing liquid and 60% by mass of the aqueous sweetener solution, and black tea beverages of Production Examples 80 to 86 were obtained. Production Example 80 used water instead of the aqueous sweetener solution.

Examples 19 to 24 Sensory Evaluation of Pink Flower Black Tea Beverage Using Artificial Sweetener Sensory evaluation was carried out using the samples obtained in Production Examples 80 to 86. The samples of Production Examples 80 to 86 were sampled in small quantities to eight test subjects, and each evaluation item (deliciousness, good smell, ease of sighting of sight, taste of sweetness, taste of sweetness) , And ease of drinking, clean feeling, aftertaste, touch), according to Table 22 was scored.
After the counting, it was calculated how much the evaluation items of the other samples changed as compared with the sample (Production Example 80) in which the artificial sweetener was not blended.
The results are shown in Table 27. In the table, positive numbers indicate better than no sweetener, and negative numbers indicate worse than no sweetener.

From Table 27, it was found that the addition of the artificial sweetener makes the evaluation result better than before the addition of the artificial sweetener and makes it easier to drink when adding the artificial sweetener. In particular, the taste for sweetness, ease of drinking, clean feeling and aftertaste were highly rated. In particular, it was found that use of two or more types of artificial sweeteners results in better evaluation results, high evaluation in all items, and provision of an easy-to-drink beverage.

Examples 25-30 Evaluation of stability of spikelet drink using sweetener The stability evaluation was carried out on the spikelet-containing beverages obtained in Production Examples 66, 67, 69, 73 and 75. In order to compare the difference in stability due to sweeteners, evaluation using sucrose was also performed. An aqueous sucrose solution was prepared so as to have a sweetness of 6 using a sucrose as the sweetening agent, and prepared in the same manner as in Production Examples 65 to 79. The samples used are shown in Table 28.

The washed sample bottle was filled with the spikelet-containing beverage prepared in Table 28, and the sealed one was stored at room temperature for a certain period of time, and the absorbance (measured at 720 nm) was evaluated. The absorbance at 720 nm was measured for each sample before the start of storage (day 0) and 14 days later. The results are shown in Table 29.

From Table 29, it was found that the absorbance during storage was all less than 0.5, had high transparency, and could be stably stored at room temperature conditions. In particular, in each of Examples 25 to 29 in which the artificial sweetener was used, the absorbance was higher than 0.1, and the change amount was 0.05 or less. From this, it can be seen that the use of artificial sweeteners enables stable storage of the pink flowers.

(Confirmation of the effect of processed product from spikelet flowers by animal test)
A mixture of a spikelet processed product, a spikelet processed product and an artificial sweetener was administered to a mouse to confirm the body fat reducing effect and the blood sugar level rise suppressing effect. After acclimation of eight 7-week-old male C57BL / 6J mice for 5 days, they were divided into four groups of A to D based on body weight values, and test diets corresponding to each group were freely consumed for 14 days. The diets administered are shown in Table 30.

(Confirmation of body fat reduction effect)
The grouped mice were dissected on study day 14, and mesenteric white adipose tissue was collected and weighed. Weight gain rates and mesenteric white fat weights are shown in Table 31.

  From Example 31 and Comparative Example 7, the mice receiving the diet containing the spikelet treated product (group B) are higher than the mice receiving the diet not containing the spikelet treated product (group A). Despite intake of fat diet, it was possible to suppress weight gain and increase in white fat weight. Further, from Example 32 and Comparative Example 8, even when an artificial sweetener was used, it was possible to suppress weight gain and increase in white fat weight by containing the spikelet processed product. Furthermore, from Example 31 and Example 32, by combining the spikelet processed product and the artificial sweetener, it is possible to effectively suppress weight gain and white fat weight increase, and it is possible to use the spikelet treated product and the artificial sweetener. The combination is found to have a synergistic effect on the suppression of weight gain and white fat weight gain.

(Confirmation of blood sugar level rise control effect)
On the 14th day of the test, blood was collected from the tail vein on the 14th day of the test, and the blood glucose level was measured using a small blood glucose meter (Grutest Ace: Sanwa Chemical Research Institute, Inc.). The measurement results are shown in Table 32.

  From Example 33 and Comparative Example 9, the mice receiving the diet containing the spikelet treated product (group B) are higher than the mice receiving the diet not containing the spikelet treated product (group A). Despite intake of fat diet, it was possible to suppress the rise of blood glucose level. In addition, from Example 34 and Comparative Example 10, even when artificial sweeteners were used, it was possible to suppress an increase in blood sugar level by containing the spikelet processed product. Furthermore, from Example 33 and Example 34, by combining the spikelet treated product and the artificial sweetener, an increase in blood sugar level can be effectively suppressed, and the combination of the spikelet treated product and the artificial sweetener is It can be seen that there is a synergistic effect on the suppression of the rise in blood glucose level.

Production Example 88 to 94
With the composition described in Table 33, a spikelet-containing beverage was produced. In a beaker, the product processed with spikelets and benzoic acid were weighed, water was added and stirred to dissolve. Next, citric acid aqueous solution (2 M) or sodium citrate aqueous solution (2 M) was added, and the pH of each solution was adjusted to be a target pH (2 to 8). In addition, pH2-5 used the citric acid aqueous solution, pH6-8 used the sodium citrate aqueous solution. After pH adjustment, each solution was heated in water at 85 ° C. for 30 minutes, put in a sterilized plastic bottle, capped, and further sterilized by heating in 85 ° C. water for 30 minutes.

Example 35 Evaluation of pH dependence 1
The spikelet-containing beverages obtained in Production Examples 88 to 94 were stored at room temperature. With respect to Preparation Examples 88 to 94, the absorbance at 720 nm and the content of tetrigenin at 1 month, 3 months, and 4 months after start of storage are measured using HPLC, and start of storage, respectively. Each change rate was calculated on the basis of (0 months). It was measured. The results are shown in FIG. 3 and FIG.
From FIG. 3, it was found that the absorbance during storage was all less than 0.5, and the stability during long-term storage was high. In particular, when the pH was 4 or more, it was found that the absorbance was as high as less than 0.05, and the transparency was high, and the long-term stability was excellent.
Tectorgenins were maintained at 70% or more in one month in all samples. In particular, when the pH is 7 or less, tectorgenins after 4 months are maintained at 70% or more, which indicates that the spikelet-containing beverage can be stably stored. Furthermore, when the pH is 6 or less, it can be seen that Tectorgenins after 4 months are as high as 90% or more and stably maintained.

Claims (2)

A composition comprising an anthrax-treated product, ascorbic acid or a salt thereof, and at least one sweetener selected from acesulfame potassium, sucralose, stevia, aspartame, xylitol and thaumatin. A composition comprising tectorgenins, ascorbic acid or a salt thereof, and at least one sweetener selected from acesulfame potassium, sucralose, stevia, aspartame, xylitol and thaumatin.