JP2020103287A - Beverage and powdery food for beverage - Google Patents

Abstract

To provide a beverage capable of giving an effective feeling remaining in the throat while minimizing an unpleasant feeling in passing through the throat.SOLUTION: A beverage comprises (A) 0.02-0.2 mass% inclusive of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans and (B) a thickening polysaccharide, and has a viscosity at 25°C of 3-40 mPa s.SELECTED DRAWING: None

Description

The present invention relates to beverages and powdered foods for beverages.

Viral infections occur when viruses adsorb and invade receptors on cell surfaces such as the respiratory tract and multiply. Above all, the upper respiratory tract such as the oral cavity, nasal cavity, and pharynx is an organ that frequently develops infections. Infectious diseases in the upper respiratory tract include influenza virus, adenovirus, coronavirus and the like. Frequent gargling is recommended on a daily basis as a preventive measure against these viral infections.

In recent years, it has been clarified that catechins, which are polyphenol components of tea, and polymers thereof have an antiviral effect, and gargle using green tea or black tea has been proposed (for example, Non-Patent Document 1).
In addition, gargling generally covers only the upper part of the pharynx, and from the perspective of adequate care not only in the oral cavity but also in the hypopharynx, drink tea as well as gargling to prevent viral infections. Is also proposed.

Am J Prev Med. 2005, 29(4), p. 302-307

However, since a normal tea beverage has a high speed of passing through the throat and disappears immediately, the antiviral effect remaining in the throat after drinking is poorly felt. In addition, the antiviral effect is difficult to confirm in daily life, and it is difficult to recognize that it provides value to the user. However, in recent years, the variety of products and the tastes of consumers have become widespread, and the realization of antiviral effects has been desired. Then, the present inventor tried to improve the actual effect by making the beverage stick to the throat by giving the beverage viscosity, but it was found that a foreign body sensation occurs when the beverage passes through the throat.
Therefore, the present invention relates to providing a beverage having a high effect feeling that remains in the throat while suppressing the foreign body feeling when passing through the throat.

The present inventor has conducted diligent research in view of the above problems, and by containing a tea leaf-derived polyphenol in a specific amount, and having a specific viscosity, while suppressing the feeling of foreign matter when passing through the throat, coat the throat It has been found that a beverage that can give a feeling and is highly effective in remaining in the throat after drinking is obtained.

That is, the present invention provides the following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.02 mass% or more and 0.2 mass% or less (B) Containing a thickening polysaccharide, 25°C To provide a beverage having a viscosity of 3 to 40 mPa·s.
The present invention also includes the following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4% by mass or more and 4% by mass or less (B) Thickening polysaccharide 1% by mass or more and 30% by mass or less The present invention provides a powdered food for beverage, which contains, and has a viscosity at 25°C of 3 to 40 mPa·s when diluted 20 times by mass with water.

ADVANTAGE OF THE INVENTION According to this invention, the feeling of a foreign substance when passing through a throat is small, and also the feeling of coating to a throat and the feeling of the antiviral effect which remains in a throat after drinking can be provided highly.

[Beverage]
In the present specification, the “beverage” means a beverage (RTD; ready-to-drink) that can be drunk as it is without being diluted and dissolved in a liquid state using an aqueous medium. The form of the beverage may be liquid at 20°C ± 15°C. In the case of a liquid, it may be in any form of liquid, gel, jelly, or slurry.

The beverage of the present invention contains, as the component (A), one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans. By containing the component (A), it is possible to give a feeling of coating to the throat by drinking.
Epigallocatechin gallate is one of the non-polymer catechins.
In the present specification, "theaflavins" are red-colored components produced by oxidative polymerization of two molecules of catechins in the fermentation process of tea, and include theaflavins, theaflavins 3-O-gallate, theaflavins 3'-O-gallate, Theaflavin 3,3'-di-O-gallate is a collective term for the combination. The theaflavins may contain at least one of the four kinds. In the present specification, the content of theaflavins is defined based on the total amount of the above four kinds.
In the present specification, "oolong homobisflavans" is a component produced by polymerization of catechins in the process of semi-fermentation of tea, and is oolong homobisflavan A, oolong homobisflavan B, monodesgaroyl oolong homobisflavan. It is a generic term for A, didesgaroyl oolong homobisflavan B, and oolong homobisflavan C together. The oolong homobisflavans may contain at least one of the five kinds. In the present specification, the content of oolong homobisflavans is defined based on the total amount of the above-mentioned five kinds.
The component (A) is preferably epigallocatechin gallate from the viewpoint of improving the feeling of coating on the throat, reducing the feeling of foreign matter when passing through the throat, and suppressing the bitterness of the beverage.

The component (A) may be a product extracted and fractionated from a plant containing the component (A) or a chemically synthesized product. It can also be contained in the form of a plant extract containing the component (A).
The plant extract is not particularly limited as long as it contains the component (A), but a tea extract extracted from tea leaves is preferably used.
Examples of the tea leaves include Camellia genus, for example, C. sinensis var. sinensis (including Yabukita species), C. sinensis var. assamica and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves are classified into non-fermented tea, semi-fermented tea and fermented tea depending on the processing method.
Examples of the non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, potted tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color varieties, golden katsura, and Wuyiwa rock tea. Examples of the fermented tea include black tea such as Darjeeling, Assam and Sri Lanka. These can contain 1 type(s) or 2 or more types in a drink.
The tea leaves include freshly picked tea leaves, dried or frozen tea leaves, or tea leaves made from these tea leaves. The raw tea leaves may be selected according to their variety, plucking time, plucking method, etc. In addition to tea leaves, stems may be used.
The extraction method and the extraction conditions can be appropriately selected, and for example, water, hot water, or a water-soluble organic solvent can be used to carry out a known method such as stirring extraction, drip extraction, or column extraction. Examples of the water-soluble organic solvent include lower alcohols such as ethanol.
After the extraction, the obtained extract may be concentrated by a known means such as atmospheric concentration, reduced pressure concentration, membrane concentration, or the extract or concentrated liquid may be purified. Examples of the purification means include membrane treatment and tannase treatment. Furthermore, you may dry by well-known means, such as spray drying and freeze drying.
In addition, as the plant extract, a commercially available product can be used.

The content of the component (A) in the beverage of the present invention is 0.02 mass% or more and 0.2 mass% or less. By containing the component (A) in such a specific amount, it is possible to give a feeling of coat to the throat by drinking. Here, the “coating feeling” in the present specification means a feeling that the surface of the throat is coated with a drink, and the stronger the feeling of coating, the longer the effect can be felt after drinking.
Further, it is possible to suppress the feeling of foreign matter when passing through the throat caused by imparting viscosity to the beverage.
The content of the component (A) in the beverage is 0.02 mass% or more, and preferably 0 from the viewpoint of improving the feeling of coating on the throat and suppressing the feeling of foreign matter when passing through the throat. 0.03 mass% or more, more preferably 0.04 mass% or more, and from the viewpoint of suppressing the bitterness of the beverage, 0.2 mass% or less, preferably 0.16 mass% or less, more preferably Is 0.12% by mass or less, more preferably 0.07% by mass or less, still more preferably 0.06% by mass or less, and further preferably 0.05% by mass or less. And the content of the component (A) in the beverage is 0.02 to 0.2% by mass, preferably 0.02 to 0.16% by mass, and more preferably 0.02 to 0.12% by mass. %, more preferably 0.03 to 0.07% by mass, still more preferably 0.03 to 0.06% by mass, still more preferably 0.04 to 0.05% by mass.
The analysis of the component (A) can be carried out by an analysis method that is suitable for the situation of the measurement sample among the commonly known analysis methods. For example, it can be analyzed by a liquid chromatography method, and specifically, it can be analyzed by the method described in Examples below. In addition, during measurement, in order to adapt to the detection range of the device, freeze-dry the sample, to remove contaminants in the sample to adapt to the resolution of the device, etc. May be given.

The beverage of the present invention contains a thickening polysaccharide as the component (B). In the present specification, the “thickening polysaccharide” means a sugar in which a monosaccharide molecule is polymerized by a glycosidic bond and the number of polymerized monosaccharide units is 10 or more. The thickening polysaccharide is not particularly limited as long as it has the above-mentioned structure, but it is widely used in the food field, and from the viewpoint of being easily available, xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and a cellulose derivative. 1 or 2 or more selected from the group consisting of xanthan gum, guar gum and tamarind gum from the viewpoint of improving the feeling of coating on the throat and suppressing the feeling of foreign matter when passing through the throat. Xanthan gum is more preferable, and xanthan gum is still more preferable. The cellulose derivative is one in which the hydroxyl group of glucose, which is a constituent of cellulose, is substituted.

The beverage of the present invention has a viscosity at 25°C of 3 to 40 mPa·s. The amount and type of the thickening polysaccharide may be adjusted so as to have such a viscosity. By containing the component (A) in a specific amount and making the beverage have such a specific viscosity, it is possible to give a feeling of coating to the throat by drinking while suppressing the feeling of foreign matter when passing through the throat.
The viscosity of the beverage at 25° C. is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably 8 mPa·s or more, from the viewpoint of imparting a coated feeling to the throat and suppressing the bitterness of the beverage. , And more preferably 15 mPa·s or more, and 40 mPa·s or less, and preferably 32 mPa·s or less, from the viewpoint of suppressing the feeling of foreign matter when passing through the throat and suppressing the bitterness of the beverage. , And more preferably 25 mPa·s or less. The viscosity of the beverage at 25°C is 3 to 40 mPa·s, preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, and further preferably 15 to 25 mPa·s.

In the beverage of the present invention, the value [(A)/viscosity] obtained by dividing the content (% by mass) of the component (A) by the viscosity (mPa·s) of the beverage at 25° C. improves the feeling of coating on the throat. From the viewpoint and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, it is preferably 0.0005 or more, more preferably 0.001 or more, still more preferably 0.002 or more, and from the same viewpoint, preferably Is 0.01 or less, more preferably 0.007 or less, and further preferably 0.005 or less. Then, the value [(A)/viscosity] obtained by dividing the content (% by mass) of the component (A) by the viscosity (mPa·s) of the beverage at 25° C. is preferably 0.0005 to 0.01, It is more preferably 0.001 to 0.007, and even more preferably 0.002 to 0.005.

The content of the component (B) in the beverage is appropriately adjusted according to the type of the component (B), but is preferably 0 from the viewpoint of imparting a coat feeling to the throat and suppressing the bitterness of the beverage. It is 0.05% by mass or more, more preferably 0.1% by mass or more, and preferably 1.5 from the viewpoint of suppressing the feeling of foreign matter when passing through the throat and suppressing the bitterness of the beverage. It is not more than mass%, more preferably not more than 0.8 mass%. And the content of the component (B) in the beverage is preferably 0.05 to 1.5% by mass, and more preferably 0.1 to 0.8% by mass.
When the component (B) is xanthan gum, the content in the beverage is preferably 0.05% by mass or more, more preferably 0. 0% from the viewpoint of imparting a coated feeling to the throat and suppressing the bitterness of the beverage. 1% by mass or more, more preferably 0.15% by mass or more, even more preferably 0.2% by mass or more, and even more preferably 0.24% by mass or more, and passing through the throat. From the viewpoint of suppressing the feeling of foreign matter when, and from the viewpoint of suppressing the bitterness of the beverage, preferably 1.5 mass% or less, more preferably 0.8 mass% or less, more preferably 0.4 mass% or less, more It is more preferably 0.35% by mass or less, and even more preferably 0.3% by mass or less. And the content of xanthan gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, and further preferably 0.15 to 0.4. %, more preferably 0.2 to 0.35% by mass, still more preferably 0.24 to 0.3% by mass.
When the component (B) is guar gum, the content in the beverage is preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, from the viewpoint of imparting a coat feeling to the throat. Yes, more preferably 0.2% by mass or more, and preferably 1.5% by mass or less, more preferably 0.8% by mass or less, from the viewpoint of suppressing the feeling of foreign matter when passing through the throat. And more preferably 0.6% by mass or less. The content of guar gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, and still more preferably 0.2 to 0.6. It is% by mass.
When the component (B) is tamarind gum, the content in the beverage is preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, from the viewpoint of imparting a feeling of coating to the throat. And more preferably 0.3% by mass or more, and preferably 1.5% by mass or less, more preferably 0.8% by mass from the viewpoint of suppressing the feeling of foreign matter when passing through the throat. It is as follows. The content of tamarind gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, and still more preferably 0.3 to 0. It is 8% by mass.

In the beverage of the present invention, the content ratio [(A)/(B)] of the component (A) to the component (B) improves the feeling of coating on the throat, and the feeling of foreign matter when passing through the throat. From the viewpoint of suppressing, preferably 0.05 or more, more preferably 0.1 or more, more preferably 0.15 or more, and from the viewpoint of suppressing the bitterness of the beverage, preferably 0.8. Or less, more preferably 0.5 or less, and further preferably 0.3 or less. The content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 to 0.8, more preferably 0.1 to 0.5. , And more preferably 0.15 to 0.3.

The pH of the beverage of the present invention is preferably pH 3 or more, more preferably pH 4 or more, from the viewpoint of reducing irritation to the oral cavity, and from the viewpoint of imparting a coat feeling to the throat, when passing through the throat. From the viewpoint of suppressing the foreign body sensation and the viewpoint of suppressing the bitterness of the beverage, the pH is preferably 6.5 or lower, more preferably 5.5 or lower, still more preferably 5 or lower. The pH of the beverage is preferably 3 to 6.5, more preferably 3 to 5.5, and still more preferably 4 to 5.
In addition, in this specification, pH shall be temperature-controlled to 25 degreeC and shall be measured with a pH meter.
A pH adjuster can be used to adjust the pH of the beverage. Examples of pH adjusters include acids and alkalis, and known ones used in foods can be used. Examples of the acid include lactic acid, citric acid, isocitric acid, malic acid, tartaric acid, gluconic acid, quinic acid, oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, and L-ascorbic acid. , Organic acids such as erythorbic acid, phytic acid, and acetic acid; inorganic acids such as phosphoric acid and hydrochloric acid; and may be in the form of salt. Examples of the salt include alkali metal salts such as sodium salt and potassium salt. Examples of the alkali include hydroxides of alkali metals such as potassium hydroxide and sodium hydroxide; carbonates of alkali metals or alkaline earth metals such as sodium carbonate and quicklime; sodium hydrogen carbonate, potassium hydrogen carbonate, and carbonic acid. Examples thereof include hydrogencarbonates of alkali metals such as calcium hydrogen or alkaline earth metals. These can be used alone or in combination of two or more.
The amount of the pH adjuster used can be appropriately determined so as to obtain a desired pH depending on the type.

The beverage of the present invention, in addition to the above components, in a range that does not impair the effects of the present invention, sweeteners, carbon dioxide, fruit juice, vegetable juice, amino acids, proteins, vitamins, minerals, dairy products, extracts, acidulants, emulsifiers. , Flavoring agents, coloring agents, preservatives and the like may be appropriately mixed. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

The beverage of the present invention may be a tea beverage or a non-tea beverage. From the viewpoint of easily enjoying the effects of the present invention, tea beverages are preferable. In the present specification, "tea beverage" refers to a beverage containing a plant extract as a tea raw material. The raw material of the plant extract is not particularly limited, but is preferably Camellia tea leaves.

The beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, a plant extract containing the component (A), the component (B) and, if necessary, an additive are added so that the content of the component (A) is within the above range and the viscosity is within the above range. Can be mixed and manufactured. The order of mixing the components is not particularly limited, and they may be added in any order or at the same time. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. The mixing system of the mixing device may be a container rotating type or a container fixed type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cubic type or the like can be adopted. Further, as the container fixed type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Phillips blender or the like can be adopted.
When it is made into a packaged beverage, it can be manufactured through a sterilization/filling process.
As the sterilization conditions of the beverage, known ones used for foods can be used, and the sterilization means is not particularly limited, and various retort, ultrahigh temperature (UHT), high temperature and short time (HTST) sterilization means can be used. it can. Furthermore, the method of filling the container after sterilization is not particularly limited, and hot pack filling (hot filling), aseptic filling, or the like can be used.
The container that can be used for beverages is not particularly limited as long as it is generally used for beverages, such as molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, glass containers, cheer packs, and paper containers.

[Powdered food for beverages]
In the present specification, the "powdered food for beverage" means a food in powder form at 20°C ± 15°C which is used as a beverage by diluting and dissolving it in a liquid state using an aqueous medium. Examples of the aqueous medium include water and milk. The temperature of the aqueous medium does not matter. The water-based medium is preferably water at 40°C or higher, more preferably 70 to 90°C, from the viewpoint of drinkability.

The powdered food for beverages of the present invention contains one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans as component (A), and a thickening polysaccharide as component (B). .. The component (A) and the component (B) in the present specification are as described above.
The content of the component (A) in the powdered food for beverages of the present invention is 0.4% by mass or more and 4% by mass or less. From the viewpoint of improving the feeling of coat on the throat and suppressing the feeling of foreign matter when passing through the throat, it is 0.4% by mass or more, preferably 0.6% by mass or more, and more preferably 0. 8% by mass or more, and from the viewpoint of suppressing the bitterness of the beverage, 4% by mass or less, preferably 3.2% by mass or less, more preferably 2.4% by mass or less, and further preferably Is 1.4% by mass or less, more preferably 1.2% by mass or less, and even more preferably 1% by mass or less. And the content of the component (A) in the beverage powder food is 0.4 to 4% by mass, preferably 0.4 to 3.2% by mass, and more preferably 0.4 to 2.4% by mass. %, more preferably 0.6 to 1.4% by mass, still more preferably 0.6 to 1.2% by mass, and still more preferably 0.8 to 1% by mass.

Moreover, the content of the component (B) in the powdered food for beverages of the present invention is 1% by mass or more and 30% by mass or less. From the viewpoint of improving the feeling of coating on the throat, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably at least 2% by mass, and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, and suppressing the bitterness of the beverage. From this viewpoint, it is preferably 30% by mass or less, more preferably 16% by mass or less. The content of the component (B) in the powdered food for beverage is preferably 1 to 30% by mass, more preferably 2 to 16% by mass.
When the component (B) is xanthan gum, the content in the powdered food for beverage is preferably 1% by mass or more, more preferably 2 from the viewpoint of improving the coated feeling on the throat and suppressing the bitterness of the beverage. Mass% or more, more preferably 3 mass% or more, even more preferably 4 mass% or more, and even more preferably 4.8 mass% or more, and the feeling of foreign matter when passing through the throat. From the viewpoint of suppressing the bitterness of the beverage, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably 30% by mass or less, more preferably 16% by mass or less, still more preferably 8% by mass or less, and even more preferably 7% by mass. % Or less, and more preferably 6% by mass or less. Then, the content of xanthan gum in the powdered food for beverage is preferably 1 to 30% by mass, more preferably 2 to 16% by mass, further preferably 3 to 8% by mass, and even more preferably It is 4 to 7% by mass, and more preferably 4.8 to 6% by mass.
Further, when the component (B) is guar gum, the content in the powdered food for beverage is preferably 1% by mass or more, more preferably 2% by mass or more, from the viewpoint of imparting a coat feeling to the throat. It is more preferably 4% by mass or more, and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, preferably 30% by mass or less, more preferably 16% by mass or less, and further preferably 12% by mass. % Or less. The content of guar gum in the powdered food for beverages is preferably 1 to 30% by mass, more preferably 2 to 16% by mass, and further preferably 4 to 12% by mass.
Further, when the component (B) is tamarind gum, the content in the powdered food for beverage is preferably 1% by mass or more, and more preferably 2% by mass or more from the viewpoint of improving the feeling of coating on the throat. It is more preferably 6% by mass or more, and is preferably 30% by mass or less, more preferably 16% by mass or less, from the viewpoint of suppressing the feeling of foreign matter when passing through the throat. Then, the content of tamarind gum in the powdered food for beverage is preferably 1 to 30% by mass, more preferably 2 to 30% by mass, and further preferably 6 to 16% by mass.

In the powdered food for beverages of the present invention, the content mass ratio [(A)/(B)] of the component (A) to the component (B) improves the feeling of coat on the throat, and when passing through the throat. From the viewpoint of suppressing the feeling of foreign matter, preferably 0.05 or more, more preferably 0.1 or more, further preferably 0.15 or more, from the viewpoint of suppressing the bitterness of the beverage, It is preferably 0.8 or less, more preferably 0.5 or less, and further preferably 0.3 or less. The content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 to 0.8, more preferably 0.1 to 0.5. , And more preferably 0.15 to 0.3.

The powdered food for beverages of the present invention has a viscosity at 25° C. of 3 to 40 mPa·s when diluted 20 times by mass with water. The amount and type of the polysaccharide thickener may be adjusted so as to obtain such a viscosity.
The powdery food for beverages of the present invention has a viscosity at 25° C. of 3 mPa·s or more from the viewpoint of improving the feeling of coating on the throat and suppressing the bitterness of the beverage when diluted 20 times by mass with water. It is preferably 5 mPa·s or more, more preferably 8 mPa·s or more, further preferably 15 mPa·s or more, and also from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, and suppressing the bitterness of beverages. From the viewpoint, it is 40 mPa·s or less, preferably 32 mPa·s or less, and more preferably 25 mPa·s or less. Then, the powdered food for beverages has a viscosity at 25° C. of preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, still more preferably 15 to 25 mPa·s when diluted 20 times with water. ..

The powdered food for beverages of the present invention preferably exhibits a pH of 3 to 6.5 when diluted 20 times by mass with water from the viewpoint of easily receiving the effects of the present invention. The powdered food for beverages, when diluted 20 times by mass with water, has a pH of preferably 3 or more, more preferably 4 or more, from the viewpoint of reducing irritation to the oral cavity, and coats the throat. From the viewpoint of imparting a feeling, suppressing the feeling of foreign matter when passing through the throat, and suppressing the bitterness of the beverage, preferably at pH 6.5 or less, more preferably at pH 5.5 or less, still more preferably at pH 5 or less. is there. When the powdered food for drinks is diluted 20 times by mass with water, the pH thereof is preferably 3 to 6.5, more preferably pH 3 to 5.5, still more preferably pH 4 to 5.

The powdered food for beverages of the present invention, in addition to the above components, in a range that does not impair the effects of the present invention, sweeteners, foaming ingredients, amino acids, proteins, vitamins, minerals, dairy products, extracts, acidulants, flavors, colorings. Preservatives and preservatives may be appropriately mixed. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

Further, the powdered food for beverages of the present invention can contain an acceptable carrier as the case requires. For example, excipients (for example, monosaccharides such as glucose, galactose and fructose, sucrose, lactose, maltose, disaccharides such as palatinose, maltitol, xylitol, sorbitol, sugar alcohols such as reduced palatinose); binders (for example, Hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrant (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch) , Low-substituted hydroxypropyl cellulose, etc.); Lubricants (eg, calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.); Flavoring agents (eg, stevia, etc.); Examples include carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, fillers, surfactants, dispersants, buffers and diluents. The content of the carrier can be appropriately set within a range that does not impair the object of the present invention.

The powdered food for beverages of the present invention may be for tea beverages or non-tea beverages. From the viewpoint of easily enjoying the effects of the present invention, it is preferably a powdered food for tea drinks. The tea beverage is as described above.

The powdered food for beverages of the present invention is preferably packaged in a bag-shaped packaging material. As the packaging material, it is preferable to use a packaging material having a moisture-proof function for the purpose of protecting the powdered food for beverage from the influence of moisture, and to keep the inside of the bag in a dry state.
The packaging material having a moisture-proof function is not particularly limited, and examples thereof include a packaging material having a low water vapor permeability, for example, a packaging material made of a material such as an aluminum vapor deposition film or a glass vapor deposition treated PET (polyethylene terephthalate) film. If necessary, a desiccant may be placed inside the bag.
The water content of the powdered food for beverages is preferably 3% by mass or less in consideration of antiseptic and fungi and stability of the product. The water content can be determined by a heat drying method.

The powdered food for beverages of the present invention is preferably in a form of being subdivided and packaged for each drinkable portion. For example, stick packaging and pillow packaging can be mentioned. The content of the small packages is preferably 0.5 to 10 g, more preferably 1 to 5 g.

The amount of the aqueous medium in which the powdered food for beverages of the present invention is diluted and dissolved in a liquid state can be appropriately selected. From the viewpoint of drinkability, it is preferable that the amount is 20 mL to 100 mL, and further 20 mL to 50 mL, per one drinkable portion.
In addition, the dilution ratio is preferably 10 to 30 times by mass, more preferably 15 to 25 times by mass, and further preferably 18 to 22 times by mass from the viewpoint of enjoying the effect of the present invention.

The powdered food for beverages of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, a plant extract containing the component (A), the component (B), and optionally a carrier and/or an additive are added so that the content of the component (A) is within the above range and 20 mass of water. It can be manufactured by mixing so as to have a viscosity within the above range when diluted twice. The order of mixing the components is not particularly limited, and they may be added in any order or at the same time. The mixing method is as described above.
Further, it may be granulated by a known granulation method. For example, a plant extract containing the component (A) and the component (B), if necessary, a carrier and/or an additive are mixed in the same manner as above, and then granulated, and then the obtained granulated product and other necessary Accordingly, it can be produced by mixing a carrier and/or an additive. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation and powder coating granulation. The granulation conditions can be appropriately selected depending on the granulation method.

The beverage of the present invention, and a reduced drink obtained by diluting and dissolving the powdered food for beverage in a liquid state using an aqueous medium, contains the component (A) having an antiviral effect, and has a feeling of coating on the throat, and after drinking, It is highly useful as a beverage for the prevention of viral infections such as influenza and colds, which require frequent preventive measures on a daily basis, because it has a strong effect on the throat.

The beverage of the present invention has the following components (A) and (B) from the viewpoints of suppressing the feeling of foreign matter when passing through the throat, imparting a coat feeling to the throat, and suppressing bitterness:
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.02% by mass to 0.12% by mass (B) 1 selected from xanthan gum, guar gum and tamarind gum Beverage containing at least one or two or more thickening polysaccharides in an amount of 0.05% by mass or more and 1.5% by mass or less, a viscosity at 25° C. of 3 to 40 mPa·s, and a pH of 3 to 5.5. It is preferable to have.

The powdered food for beverages of the present invention has the following components (A) and (B) from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, giving a coat feeling to the throat, and suppressing bitterness:
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4% by mass or more and 2.4% by mass or less (B) 1 selected from xanthan gum, guar gum and tamarind gum Or 2 or more types of thickening polysaccharides 1 mass% or more and 30 mass% or less is contained, and when diluted 20 times by mass with water, the viscosity at 25°C is 3 to 40 mPa·s, and the pH is 3 to. It is preferably a powdered food for beverages, which is 5.5.

Regarding the above-described embodiment, the present invention discloses the following beverages or powdered foods for beverages.

<1> The following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.02 mass% or more and 0.2 mass% or less (B) Containing a thickening polysaccharide, 25°C Beverage having a viscosity of 3 to 40 mPa·s.

<2> The content of the component (A) is 0.02% by mass or more, preferably 0.03% by mass or more, more preferably 0.04% by mass or more, and 0.2% by mass or less, preferably Is 0.16 mass% or less, more preferably 0.12 mass% or less, still more preferably 0.07 mass% or less, even more preferably 0.06 mass% or less, and even more preferably 0.05 mass% or less. 0.02 to 0.2% by mass, preferably 0.02 to 0.16% by mass, more preferably 0.02 to 0.12% by mass, still more preferably 0.03 to 0.07% by mass. %, more preferably 0.03 to 0.06% by mass, and still more preferably 0.04 to 0.05% by mass, <1>.
<3> Component (B) is preferably one or more selected from xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and cellulose derivatives, and more preferably xanthan gum, guar gum and tamarind gum. The beverage according to <1> or <2>, which is one kind or two or more kinds selected from, and more preferably xanthan gum.
<4> The content of the component (B) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and preferably 1.5% by mass or less, more preferably 0.8% by mass or less. The beverage according to any one of <1> to <3>, which is less than or equal to mass%, preferably 0.05 to 1.5 mass%, more preferably 0.1 to 0.8 mass%.
<5> Viscosity at 25° C. is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably 8 mPa·s or more, further preferably 15 mPa·s or more, and 40 mPa·s or less, It is preferably 32 mPa·s or less, more preferably 25 mPa·s or less, and 3 to 40 mPa·s, preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, and further preferably 15 to 25 mPa. -The beverage according to any one of <1> to <4>, which is s.
The value [(A)/viscosity] obtained by dividing the content (mass %) of the <6> component (A) by the viscosity (mPa·s) of the beverage at 25° C. is preferably 0.0005 or more, more preferably 0. 0.001 or more, more preferably 0.002 or more, preferably 0.01 or less, more preferably 0.007 or less, still more preferably 0.005 or less, and preferably 0.0005 to 0. 0.01, more preferably 0.001 to 0.007, and still more preferably 0.002 to 0.005, <1> to <5>.
<7> pH is preferably pH 3 or higher, more preferably pH 4 or higher, preferably pH 6.5 or lower, more preferably pH 5.5 or lower, still more preferably pH 5 or lower, and preferably pH 3 to. The beverage according to any one of <1> to <6>, which has a pH of 6.5, more preferably pH 3 to 5.5, and still more preferably pH 4 to 5.
<8> The content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.15 or more. And preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, and preferably 0.05 to 0.8, more preferably 0.1 to 0. 5, more preferably, the beverage according to any one of <1> to <7>, which is 0.15 to 0.3.
<9> A powdered food for beverage, which becomes a beverage according to any one of <1> to <8> when diluted and dissolved in a liquid state using an aqueous medium.
<10> The following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4% by mass or more and 4% by mass or less (B) Thickening polysaccharide 1% by mass or more and 30% by mass or less And a powdered food for beverage, which has a viscosity of 3 to 40 mPa·s at 25° C. when diluted with water 20 times by mass.
The content of the <11> component (A) is 0.4% by mass or more, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and 4% by mass or less. , Preferably 3.2% by mass or less, more preferably 2.4% by mass or less, further preferably 1.4% by mass or less, still more preferably 1.2% by mass or less, still more preferably 1% by mass or less. And 0.4 to 4% by mass, preferably 0.4 to 3.2% by mass, more preferably 0.4 to 2.4% by mass, and still more preferably 0.6 to 1. The powdered food for beverage according to <10>, which is 4% by mass, more preferably 0.6 to 1.2% by mass, and further preferably 0.8 to 1% by mass.
<12> The component (B) is preferably one or more selected from xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and cellulose derivatives, and more preferably xanthan gum, guar gum and tamarind gum. The powdered food for beverage according to <10> or <11>, which is one or more selected from, and more preferably xanthan gum.
<13> The content of the component (B) is 1% by mass or more, preferably 2% by mass or more, and 30% by mass or less, preferably 16% by mass or less, and 1 to The powdered food for beverages according to any one of <10> to <12>, which is 30% by mass, and preferably 2 to 16% by mass.
<14> The viscosity at 25° C. when diluted 20 times with water is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably 8 mPa·s or more, further preferably 15 mPa·s or more, Further, it is 40 mPa·s or less, preferably 32 mPa·s or less, more preferably 25 mPa·s or less, and 3 to 40 mPa·s, preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa. -S, More preferably, it is 15-25 mPa*s, The powder food for beverages in any one of <10>-<13>.
<15> pH is preferably pH 3 or higher, more preferably pH 4 or higher, preferably pH 6.5 or lower, more preferably pH 5.5 or lower, still more preferably pH 5 or lower, and preferably pH 3 to. The powdered food for beverages according to any one of <10> to <14>, which has a pH of 6.5, more preferably pH 3 to 5.5, and still more preferably pH 4 to 5.
<16> The content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.15 or more. , Preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, and preferably 0.05 to 0.8, more preferably 0.1 to 0. 5, more preferably 0.15 to 0.3, the powder food for beverages according to any of <10> to <15>.

[Analysis of epigallocatechin gallate]
The sample solution was filtered with a filter (0.45 μm) and subjected to high performance liquid chromatography.
<Operating conditions for high performance liquid chromatography>
Model: SCL-10AVP, Shimadzu Corporation Detector: UV detector Wavelength 280nm
Column: Packed column for octadecyl group-introduced liquid chromatograph, L-column TM ODS, 4.6 mmφ x 250 mm, Japan Chemical Substances Evaluation and Research Institute Column temperature: 35°C
Mobile phase A: Distilled aqueous solution containing 0.1 mol/L of acetic acid Mobile phase B: Acetonitrile solution containing 0.1 mol/L of acetic acid Flow rate: 1 mL/min Sample injection amount: 10 μL
The gradient conditions are as follows.
Concentration gradient condition (volume%)
Time Solution A concentration Solution B concentration 0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

[Analysis of theaflavins]
The sample solution was filtered with a filter (0.45 μm) and subjected to high performance liquid chromatography.
<Operating conditions for high performance liquid chromatography>
Model: SCL-10AVP, Shimadzu Corporation Detector: UV detector Wavelength 280nm
Column: CAPCELL PAK UG120 (4.6mmI.D.x100mm, particle size 3μm, SHISEIDO-Osaka soda)
Column temperature: 25°C
Mobile phase A: H20/H3P04=1000/0.5 (v/v)
Mobile phase B: CH3CN/EtOAc=985/15 (v/v)
Flow rate: 1.5 mL/min Sample injection volume: 20 μL
The gradient conditions are as follows.
Concentration gradient condition (volume%)
Time Solution A concentration Solution B concentration 0 minutes 81% 19%
13.3 minutes 81% 19%
26.6 minutes 77% 23%
31 minutes 77% 23%
31.5 minutes 50% 50%
34.5 minutes 50% 50%
34.6 minutes 81% 19%
40 minutes 81% 19%

[Analysis of oolong homobisflavans]
The sample solution was filtered with a filter (0.45 μm) and subjected to high performance liquid chromatography.
<Operating conditions for high performance liquid chromatography>
Model: SCL-10AVP, Shimadzu Corporation Detector: UV detector Wavelength 280nm
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
Column temperature: 40°C
Mobile phase A: Water: Acetonitrile: Trifluoroacetic acid = 900:100:0.5
Mobile phase B: Water: Acetonitrile: Trifluoroacetic acid = 200:800:0.5
Flow rate: 1.0 mL/min Sample injection volume: 10 μL
The gradient conditions are as follows.
Concentration gradient condition (volume%)
Time Solution A concentration Solution B concentration 0 minutes 100% 0%
5 minutes 92% 8%
11 minutes 90% 10%
21 minutes 0% 100%
22 minutes 0% 100%
30 minutes 100% 0%

[Measurement of viscosity]
2 g of powdered food for beverages was dissolved in 38 g of ion-exchanged water at 25° C. to prepare 40 g of a reduced beverage, and the measurement was performed at 25° C. using a tuning fork type vibration viscometer SV-10 (AND Co., Ltd.).

[Measurement of pH]
2 g of powdered food for beverages was dissolved in 38 g of ion-exchanged water at 25° C. to prepare 40 g of a reduced beverage, and the measurement was carried out under measuring conditions of 25° C. using COMPACT pHMETER LAQUATwin-pH-33 (HORIBA).

〔material〕
Epigallocatechin gallate (EGCg); Epigallocatechin gallate (Fujifilm Wako Pure Chemical Industries, Ltd.)
Theaflavin 3,3′-di-O-gallate (TF): Theaflavin 3,3′-di-O-gallate (Nagara Science)
Oolong homobisflavan: Olonghomobisflavan B (Nagara Science)
Xanthan gum: xanthan gum FFCS (jungbunzlauer)
Gua gum: Guapack PF-20 (DSP Gokyo Co., Ltd.)
Tamarind gum: Glyloid (DSP Gokyo Co., Ltd.)
Citric acid: purified citric acid (anhydrous) (Fuso Chemical Industry Co., Ltd.) * Anhydrous sodium citrate: purified sodium citrate (Fuso Chemical Industry Co., Ltd.)
Maltitol: Amarti MR-50 (Mitsubishi Corporation Foodtech Co., Ltd.)

Examples 1-9 and Comparative Examples 1-4
Each component was uniformly mixed with the composition shown in Table 1 to obtain a powdered food for beverage.
2 g of the obtained powder food for beverage was dissolved in 38 g of ion-exchanged water at 25° C. to prepare 40 g of a reduced drink. With respect to the reduced beverage, viscosity and pH were measured, and the following sensory evaluation was performed.
〔sensory evaluation〕
Three specialized panels evaluated the "throat coat feeling", "foreign body feeling", and "bitterness" when the reduced drinks obtained in each of the above Examples and Comparative Examples were drunk. The evaluation criteria are as follows, and the score was decided by consultation of 3 experts. If the evaluation does not meet any of the evaluation criteria, the evaluation is performed using an intermediate value (for example, when the evaluation is better than 4 but worse than 5, a score of 4.5 of the intermediate value is used). went.
Evaluation criteria (Coating of throat)
Example 5 in which three expert panels felt a strong coated feeling when drinking, "5" in Example 5, "3" in Comparative Example 3 in which no feeling of coated was felt at the time of drinking, "1" as an evaluation criterion, 1 was evaluated as "3" of the evaluation standard.
5: Strongly feels the coat 4: Feels the coat 3: Slightly feels the coat 2: Little feels the coat 1: Does not feel the coat at all

Evaluation criteria (feeling of foreign matter)
Example 3 in which three specialist panels felt no foreign body sensation at the time of drinking, Example 1 was "5", Comparative Example 4 strongly felt foreign body sensation when drinking 9 was evaluated as "3" of evaluation criteria.
5: No sense of foreign matter at all 4: Almost no sense of foreign matter 3: Slight sense of foreign matter 2: Feeling of foreign matter 1: Strong feeling of foreign matter

Evaluation criteria (bitterness)
Three expert panels rated Example 1 as "5", which had no bitterness when drinking.
5: No bitterness is felt at all 4: Little bitterness is hardly felt 3: Little bitterness is felt 2: Bitterness is felt 1: Bitterness is strongly felt Table 1 shows the results.

Examples 10 and 11
Each component was uniformly mixed with the composition shown in Table 2 to obtain a powdered food for beverage.
The powdered food for beverages thus obtained was subjected to measurement and sensory evaluation in the same manner as in Example 1.
The results are shown in Table 2.

Examples 12 and 13
Each component was uniformly mixed in the composition shown in Table 3 to obtain a powdered food for beverage.
The powdered food for beverages thus obtained was subjected to measurement and sensory evaluation in the same manner as in Example 1.
The results are shown in Table 3.

From Tables 1 to 3, by containing the component (A) in a specific amount and having a viscosity within a specific range, a feeling of being coated on the throat and a feeling of foreign matter when passing through the throat are reduced. It was also confirmed that a beverage with little bitterness could be obtained.

As the beverage of the present invention, the following formulations can be prepared by a conventional method.

[Prescription example 1 beverage]
Epigallocatechin gallate 0.05 mass%
Xanthan gum 0.25% by mass
Citric acid and sodium citrate 1.2% by mass
Water 98.5% by mass
100% by mass
[Prescription example 2 Beverage]
Theaflavin 0.05% by mass
Xanthan gum 0.25% by mass
Citric acid and sodium citrate 1.2% by mass
Water 98.5% by mass
100% by mass
[Prescription example 3 beverage]
Oolong homobisflavan 0.05 mass%
Xanthan gum 0.25% by mass
Citric acid and sodium citrate 1.2% by mass
Water 98.5% by mass
100% by mass

[Prescription example 4 beverage]
Epigallocatechin gallate 0.06 mass%
Maltitol 2.6% by mass
Xanthan gum 0.3% by mass
Tartaric acid 0.3 mass%
Ascorbic acid 0.5% by mass
Sodium ascorbate 0.5% by mass
Sodium bicarbonate 0.2 mass%
Sucralose 0.003 mass%
Steviol glycoside 0.02% by mass
Aspartame 0.03 mass%
Nicotinic acid amide 0.04% by mass
Pyridoxine hydrochloride 0.005 mass%
Menthol 0.1% by mass
Water balance meter 100% by mass

[Prescription example 5 Beverage]
Epigallocatechin gallate 0.06 mass%
Maltitol 2.6% by mass
Xanthan gum 0.3% by mass
Tartaric acid 0.3 mass%
Ascorbic acid 0.5% by mass
Sodium ascorbate 0.5% by mass
Sodium bicarbonate 0.2 mass%
Sucralose 0.003 mass%
Steviol glycoside 0.02% by mass
Aspartame 0.03 mass%
Nicotinic acid amide 0.04% by mass
Pyridoxine hydrochloride 0.005 mass%
Menthol 0.01% by mass
Water balance meter 100% by mass

[Prescription example 6 Beverage]
Epigallocatechin gallate 0.06 mass%
Maltitol 2.6% by mass
Xanthan gum 0.3% by mass
Tartaric acid 0.3 mass%
Ascorbic acid 0.5% by mass
Sodium ascorbate 0.5% by mass
Sodium bicarbonate 0.2 mass%
Sucralose 0.003 mass%
Steviol glycoside 0.02% by mass
Aspartame 0.03 mass%
Nicotinic acid amide 0.04% by mass
Pyridoxine hydrochloride 0.005 mass%
Menthol 0.02 mass%
Water balance meter 100% by mass

Claims (6)

The following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.02 mass% or more and 0.2 mass% or less (B) Containing a thickening polysaccharide, 25°C Beverage having a viscosity in the range of 3 to 40 mPa·s. The beverage according to claim 1, which has a pH of 3 to 6.5. The beverage according to claim 1 or 2, wherein the component (B) is one or more selected from xanthan gum, guar gum and tamarind gum. The beverage according to any one of claims 1 to 3, wherein the content of the component (B) is 0.05% by mass or more and 1.5% by mass or less. A powdered food for beverage, which becomes a beverage according to any one of claims 1 to 4 when diluted and dissolved in a liquid state using an aqueous medium. The following components (A) and (B):
(A) One or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4% by mass or more and 4% by mass or less (B) Thickening polysaccharide 1% by mass or more and 30% by mass or less And a powdered food for beverage, which has a viscosity of 3 to 40 mPa·s at 25° C. when diluted with water 20 times by mass.