JP2020191830A - Beverage composition - Google Patents

Abstract

To provide a beverage composition having reduced astringent taste after drinking, derived from tannin, while suppressing foreign taste derived from dextrin.SOLUTION: A beverage composition contains following components (A), (B) and (C): (A) tannin of 1.2-12 mass% in solid content, (B) dextrin of 18-95 mass% in solid content, and (C) at least one selected from coumarin and a derivative thereof, with a mass ratio between component (A) and component (C) [(C)/(A)] of 0.70×10-4 or more and 300×10-4 or less.SELECTED DRAWING: None

Description

The present invention relates to beverage compositions.

Tannin is one of the polyphenols contained in tea leaves and the like, and is known to have various physiological activities including antioxidant activity. In order to exert such a physiological effect, it is necessary to continuously ingest tannin, and there is a beverage as a means for easily ingesting it as a lifestyle. However, since tannin has a strong astringency, it tends to be an obstacle to continuous intake of beverages. Therefore, suppression of astringency of polyphenols has been studied, and it has been reported that, for example, cyclodextrin and thaumatin have a masking effect on the astringency of polyphenols such as tannin (Patent Document 1).

Japanese Unexamined Patent Publication No. 2015-221019

However, when dextrin is added to a polyphenol such as tannin, the astringency felt when it is contained in the mouth can be suppressed, but the astringency remains as a lingering finish after being contained in the mouth, and it is easy to pull back later. It is conceivable to increase the amount of dextrin in order to suppress such astringency that is drawn afterwards, but dextrin has a unique taste such as powderiness, bitterness, and miscellaneous taste, so it is limited to be added in a large amount. There is. Hereinafter, in the present specification, the astringency that remains as a lingering finish after including the mouth and is drawn later is referred to as "post-astringency".
An object of the present invention is to provide a beverage composition in which the aftertaste derived from tannin is reduced while suppressing the unpleasant taste derived from dextrin.

In view of the above problems, the present inventors have conducted intensive studies and found that tannin and dextrin are each contained in a specific amount, and a specific aroma component is contained in a specific mass ratio with respect to tannin, thereby being derived from dextrin. It has been found that a beverage composition having a reduced aftertaste derived from tannin can be obtained while suppressing an offensive taste.

That is, the present invention describes the following components (A), (B) and (C);
(A) 1.2-12% by mass of tannin solids
(B) 18-95% by mass in the dextrin solid content
(C) Containing at least one selected from coumarin and its derivatives,
The mass ratio [(C) / (A)] of the component (A) to the component (C) is 0.70 × 10 ^-4 or more and 300 × 10 ^-4 or less.
It provides a beverage composition.

According to the present invention, it is possible to provide a beverage composition in which the aftertaste derived from tannin is reduced while suppressing the unpleasant taste derived from dextrin.

The beverage composition of the present invention may be, for example, liquid or solid, and may take an appropriate form.
For example, when the beverage composition of the present invention is liquid, the form of the beverage may be not only an RTD beverage but also a concentrated reduced beverage, a jelly-like, a concentrated liquid, a slurry-like form, or the like. Among them, RTD beverages are preferable from the viewpoint of convenience. Here, the term "RTD beverage" as used herein refers to a beverage that can be drunk as it is without being diluted. In the case of a jelly-like substance, the solid content concentration is not particularly limited and can be appropriately selected as long as the beverage composition can be sucked from the mouthpiece or straw provided in the container. When the beverage composition of the present invention is solid, its shape is not particularly limited as long as it is solid at room temperature (20 ° C ± 15 ° C), and is powdery, granular, tablet-like, rod-like, plate-like, or It can have various shapes such as a block shape. The solid beverage composition usually has a solid content of 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, in the present specification, the “solid content” refers to the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances, and the “solid content” refers to the residue thereof. Refers to mass.

The beverage composition of the present invention is preferably a tea beverage composition in that the effects of the present invention can be easily enjoyed. Here, the term "tea beverage composition" as used herein refers to a composition containing a plant extract as a tea raw material and used exclusively for drinking.
The raw material of the plant extract is not particularly limited, and examples thereof include tea leaves and grains of the genus Camellia, foliage and roots of the genus Camellia. The extraction method and extraction conditions of the plant extract are not particularly limited, and a known method can be adopted depending on the type of plant.

Examples of tea leaves of the genus Camellia include C. sinensis.var.sinensis (including Camellia seeds), C. sinensis.var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one kind or two or more kinds can be used. The tea variety and collection time of the tea leaves are not particularly limited, and the tea leaves may be fired. Examples of the non-fermented tea include green tea leaves such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, potted tea, kukicha, bar tea, and mecha. In addition, examples of semi-fermented tea include oolong tea leaves such as Tieguanyin, color species, golden katsura, and Wuyi tea. Further, examples of fermented tea include black tea leaves such as Darjeeling, Assam and Sri Lanka.
Examples of grains include barley, wheat, pigeon barley, rye, swallow barley, bare barley and other wheat; brown rice and other rice; soybeans, black soybeans, soybeans, green beans, red beans, shrimp, sage, lacquer, pea, ryokuto and the like. Beans: Millets such as buckwheat, corn, white sesame, black sesame, millet, Japanese millet, millet, and kinuwa can be mentioned. One kind or two or more kinds of grains can be used.
Stems and roots other than the genus Camellia include, for example, ginkgo leaves, persimmon leaves, biwa leaves, mulberry leaves, gobos, chicory leaves, dandelion leaves or roots, spider leaves, tochu leaves, and egoma. Examples include leaves, Komatsuna, Louis Boss, Kumazasa, Yomogi, Dokudami, Amachazuru, Watermelon, Tsukimisou, Kakidooshi, Kawaraketsumei, Gymnema sylvestre, Yellow tea (Walnut family), Sweet tea (Rose family), Kidachi aloe and the like. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips and rosemary can also be used. One or more kinds of foliage and roots other than Camellia can be used.

Among them, it is preferable to use at least one selected from Camellia tea leaves, grains and rooibos as a raw material from the viewpoint of easily enjoying the effects of the present invention, and at least one selected from Camellia tea leaves and rooibos. It is more preferable to use it as a raw material.
As the type of the tea beverage composition, for example, a green tea beverage, an oolong tea beverage, a black tea beverage, a Louis Boss tea beverage, a barley tea beverage, and a corn tea beverage are preferable, and a green tea beverage, an oolong tea beverage, and a Louis Boss tea beverage are further preferable.

The beverage composition of the present invention contains tannin as the component (A). Here, the term "tannin" as used herein is measured by the method described in Examples described later, and is a non-polymer catechin, gallic acid, an ester thereof and a condensate thereof, and a chlorogen. It is a concept that includes acids and their condensates. In addition, in the present specification, "non-polymer catechins" refers to non-gallates such as catechin, galocatechin, epicatechin and epigallocatechin, and catechin gallate, galocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a general term for gallates together, and in the present invention, at least one of the above eight types may be contained. The "chlorogenic acids" are 3-cafe oil quinic acid, 4-cafe oil quinic acid and 5-cafe oil quinic acid monocafe oil quinic acid, and 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlacina. It is a general term for the acid monoferlaquinic acid, and in the present invention, at least one of the above six types may be contained.

The beverage composition of the present invention has a content of the component (A) in the solid content of 1.2 to 12% by mass, preferably 1.3% by mass or more, preferably 1.5% by mass, from the viewpoint of physiological activity. % Or more is more preferable, 1.7% by mass or more is further preferable, and from the viewpoint of suppressing post-astringency, 10% by mass or less is more preferable, 8.5% by mass or less is more preferable, and 7% by mass or less is further preferable. The range of the component (A) is preferably 1.3 to 10% by mass, more preferably 1.5 to 8.5% by mass, and further preferably 1 in the solid content of the beverage composition. .7 to 7% by mass. The analysis of the component (A) shall be in accordance with the method described in the examples below. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be good.

The beverage composition of the present invention preferably contains at least non-polymer catechins (hereinafter, also referred to as "component (A1)") as the component (A).
The mass ratio [(A1) / (A)] of the component (A) to the component (A1) in the beverage composition of the present invention is preferably 0.01 or more, preferably 0.015 or more, from the viewpoint of astringency. More preferably, 0.018 or more is further preferable. The upper limit of the mass ratio [(A1) / (A)] is not particularly limited, but may be 1. The range of the mass ratio [(A1) / (A)] is preferably 0.01 to 1, more preferably 0.015 to 1, and even more preferably 0.018 to 1.

In the beverage composition of the present invention, the content of the component (A1) in the solid content is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and 0.03% by mass or more. Further, from the viewpoint of suppressing post-astringency, 9% by mass or less is preferable, 8% by mass or less is more preferable, and 7% by mass or less is further preferable. The range of the component (A1) is preferably 0.01 to 9% by mass, more preferably 0.02 to 8% by mass, and further preferably 0.03 in the solid content of the beverage composition. ~ 7% by mass. The content of the component (A1) is defined based on the total amount of the above eight types of non-polymer catechins. Further, the content of the component (A1) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. .. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The beverage composition of the present invention contains dextrin as the component (B). Here, the term "dextrin" as used herein is a kind of starch decomposition product, and is a compound obtained by partially hydrolyzing starch by acid treatment or heat treatment to reduce its molecular weight. Dextrin has a molecular structure in which sugars are polymerized by glycosidic bonds, and the glycosidic bonds may be chain-bonded, cyclically bonded, or a mixture thereof. Examples of the sugar binding method include α-1,4 bond, α-1,6 bond, β-1,2 bond, β-1,3 bond, β-1,4 bond, β-1,6 bond and the like. It may be mentioned that only a single bonding method or two or more types of bonding methods may be used.

The component (B) has a dextrose equivalent (DE) of 1 or more, more preferably 2 or more, preferably 30 or less, more preferably 21 or less, and 13 or less, from the viewpoint of easily enjoying the effects of the present invention. More preferably, 5 or less is further preferable. The range of such DE is preferably 1 to 30, more preferably 2 to 21, still more preferably 2 to 13, and even more preferably 2 to 5. The dextrose equivalent (DE) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measuring methods for dextrose. Specifically, the method described in the examples described later can be mentioned.

The beverage composition of the present invention has a content of the component (B) in the solid content of 18 to 95% by mass, but is preferably 20% by mass or more, preferably 35% by mass, from the viewpoint of suppressing post-astringency. The above is more preferable, 50% by mass or more is further preferable, and from the viewpoint of suppressing unpleasant taste, 93% by mass or less is preferable, and 90% by mass or less is further preferable. The range of the component (B) is preferably 20 to 95% by mass, more preferably 35 to 93% by mass, and further preferably 50 to 90% by mass in the solid content of the beverage composition. .. The content of the component (B) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measurement methods. For example, the method described in the following Examples can be used. Can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The beverage composition of the present invention contains at least one selected from coumarin and its derivatives as the component (C). Here, the "coumarin" in the present specification is benzo-α-pyrone, and the "coumarin derivative" is 7-methoxycoumarin, 4-hydroxycoumarin and 3,4-dihydrocoumarin. Coumarin and its derivatives are known as aroma components having a sweet scent, but vanillin and maltol, which also have a sweet scent, have insufficient dextrin-derived taste-suppressing effect and tannin-derived astringency-reducing effect. The present inventors have found that coumarin and its derivatives are effective in suppressing the unpleasant taste derived from dextrin and reducing the astringency derived from tannin. Above all, from the viewpoint that the effect of the present invention can be easily enjoyed, it is preferable to contain at least coumarin as the component (C), and it is more preferable to contain coumarin and its derivative. The origin of the component (C) is not particularly limited as long as it is normally used in the field of food and drink. For example, it may be a naturally derived product, a chemically synthesized product, a commercially available product, or a raw material-derived product. Good.

In the beverage composition of the present invention, the content of the component (C) in the solid content is preferably 1.8 mass ppm or more, more preferably 2.3 mass ppm or more, and 2.8 from the viewpoint of suppressing astringency. It is more preferably mass ppm or more, more preferably 18 mass ppm or less, still more preferably 14 mass ppm or less, still more preferably 10 mass ppm or less, from the viewpoint of suppressing unpleasant taste. The range of the content of the component (C) is preferably 1.8 to 18 mass ppm, more preferably 2.3 to 14 mass ppm, and further preferably 2 in the solid content of the beverage composition. It is .8 to 10 mass ppm. The content of the component (C) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be measured by, for example, the GC / MS method. .. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The beverage composition of the present invention has a mass ratio [(C) / (A)] of the component (A) to the component (C) of 0.70 × 10 ^-4 or more and 300 × 10 ^-4 or less, but later. From the viewpoint of suppressing astringency and unpleasant taste, 0.75 × 10 ^-4 or more is preferable, 0.85 × 10 ^-4 or more is more preferable, 0.95 × 10 ^-4 or more is more preferable, and flavor balance is also considered. ^Therefore , 250 × 10 ^-4 or less is preferable, 200 × 10 ^-4 or less is more preferable, and 150 × 10 ^-4 or less is further preferable. The range of the mass ratio [(C) / (A)] is preferably 0.75 × 10 ^-4 or more and 250 × 10 ^-4 or less, and more preferably 0.85 × 10 ^-4 or more and 200 × 10 ^{It is -4} or less, more preferably 0.95 × 10 ^-4 or more and 150 × 10 ^-4 or less. The mass ratio [(C) / (A)] shall be calculated by aligning the units of the contents of the component (A) and the component (C).

The beverage composition of the present invention can be used as a sweetener, acidulant, amino acid, protein, vitamin, mineral, ester, nectar extract, pigment, emulsifier, milk component, cocoa powder, preservative, seasoning, quality stabilizer and the like, if desired. Can contain one or more of the additives of. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

Further, when the beverage composition of the present invention is a solid beverage composition, an acceptable carrier can be contained, if necessary. For example, excipients (eg, monosaccharides such as glucose, galactose, fructose, disaccharides such as sucrose, lactose, lactose, palatinose, sugar alcohols such as maltulose, xylitol, sorbitol, reduced palatinose); binders (eg, eg Hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, purulan, methylcellulose, hardened oil, etc.; Disintegrants (eg, carmellose, carmellose calcium, croscarmellose sodium, crospopidone, 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 thereof include carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, bulking agents, 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.

When the beverage composition of the present invention is an RTD beverage, or when the beverage composition of the present invention is a solid beverage composition or a concentrated beverage composition and the solid beverage composition or the concentrated beverage composition is a reduced beverage. , PH (20 ° C.) is preferably 4 or more, more preferably 4.5 or more, further preferably 5 or more, and preferably 7 or less, more preferably 6.8 or less, still more preferably 6.5 or less. The pH range is preferably 4 to 7, more preferably 4.5 to 6.8, and even more preferably 5 to 6.5. When the solid beverage composition or the concentrated beverage composition is used as a reduced beverage, the solid beverage composition or the concentrated beverage composition may be diluted and dissolved in a liquid, and the temperature of the liquid does not matter. The liquid is not particularly limited as long as it can be reduced to a beverage, and examples thereof include water, carbonated water, milk, and soymilk. Further, the pH shall be measured by a pH meter after adjusting the temperature to 20 ° C.

When the beverage composition of the present invention is an RTD beverage, it is a normal packaging container such as a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, and a bottle. Can be filled into a packaged beverage.
Further, in the case of RTD beverage, it may be sterilized by heating. The sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). For example, tea beverages are filled in containers and packaging and sterilized after being sealed or sealed, or sterilized with a sterilizer equipped with a self-recording thermometer or sterilized with a filter etc. After filling, it may be sealed or sealed. More specifically, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), and the like can be mentioned.

When the beverage composition of the present invention is a solid beverage composition, for example, one cup is weighed with a spoon or the like when it is packed in a bottle or the like and drunk, and a cup type containing one cup. It can be a stick type or the like that is packaged in small portions for each cup. Further, when the beverage composition of the present invention is a concentrated beverage composition, for example, it can be a portion-type diluted beverage that is packaged in small portions for each cup. The capacity of the cup is preferably 30 to 320 mL, and the content of the subdivided package can be appropriately set so as to match the capacity of the cup. The subdivided packaging can be packaged with a packaging material made of an aluminum vapor-deposited film or the like. The inside of the container and the inside of the packaging material may be filled with nitrogen gas, and the packaging material having low oxygen permeability is preferable from the viewpoint of maintaining quality.

The beverage composition of the present invention can be produced by an appropriate method, and for example, the components (A), (B) and (C), and if necessary, other components may be blended to form the components (A) and (B). It can be produced by adjusting the content of and the mass ratio [(C) / (A)].

As the component (A), a commercially available reagent may be used, but it can be contained in the form of a plant extract rich in the component (A).
The plant is not particularly limited as long as it contains the component (A) and is usually used in the field of food and drink, but for example, tea leaves of the genus Camellia, pericarp, chestnut bark, sunflower seeds, apples, coffee beans. , Simon leaf, pine, sugar cane, southern sky leaf, gobo, eggplant skin, sea urchin fruit, sunflower popo, grape seed, grape skin and the like, and one or more kinds can be used. Among them, one or more selected from Camellia tea leaves, coffee beans and apples are preferable from the viewpoint of tannin content and flavor. The coffee beans may be raw coffee beans or roasted coffee beans, and the roasting conditions can be appropriately selected. Further, the extraction method and the extraction conditions are not particularly limited, and a known method can be adopted.

1. 1. Analysis of tannin The amount of tannin in the sample was measured by the iron tartrate method using ethyl gallate as a standard solution and calculated as a conversion amount of gallate (Reference: "Green tea polyphenol" Effective use of functional materials for food and drink). Technology series No. 10).
5 mL of the sample dissolved in pure water was colored with 5 mL of an iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer solution, the absorbance was measured at 540 nm, and the amount of tannin was determined from the calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium tartrate (Rochelle salt) were added to 100 mL of distilled water.
Preparation of phosphate buffer: A 1/15 mol / L disodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution were mixed to adjust the pH to 7.5.

2. 2. Analysis of non-polymer catechins
A sample dissolved and diluted with pure water is used on a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), and a packed column for an octadecyl group-introduced liquid chromatograph (L-column ODS, 4.6 mmφ × 250 mm, particle size 5 μm: It is equipped with a chemical substance evaluation research organization) and measured by the gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow velocity is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The condition is 280 nm. The gradient conditions are as follows.

Concentration gradient condition (% by volume)
Time A liquid concentration B liquid 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%

3. 3. Analysis of dextrin (1) Quantitative method 250 μL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone) -methanol solution in 1.5 mL of sample and standard solution of each concentration Add 500 μL and heat at 70 ° C. for 30 minutes. A 1N-HCl aqueous solution is neutralized with 250 μL to the obtained solution, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. The measurement sample obtained by the above operation is measured under the following conditions using high performance liquid chromatograph mass spectrometry.

Analytical conditions-HPLC device: model ACQUITY UPLC, made by Waters-MS device: model SYNAPT G2-S HDMS type, made by Waters-ionization: ESI
-Mass range: m / z 100-2500
-Column: Model Unison UK-C18 UP (2.0 x 100 mm, 3 μm), manufactured by Intact Co., Ltd.-Mobile phase: Liquid E: 0.05% aqueous solution of formic acid, Liquid F: acetonitrile (% F = 15 → 90)
・ Flow rate: 0.6 mL / min
・ Injection volume: 1 μL

(2) Dextrose equivalent (I) analysis is applied when the reduced sugar content such as glucose and maltose contained in dextrin is quantified as glucose, and is performed according to the following procedure.
・ Quantification of water ・ Quantification of reducing sugar by Rain-Ainon method ・ Calculation of reducing sugar content (DE value,%) calculated as glucose

(II) Preparation of sample and determination of titer (II-A) Preparation of sample (II-1) Standard invert sugar solution Weigh accurately 4.75 g of sucrose (reagent) and use 90 mL of water to measure 500 mL. Transfer to a measuring flask. To this, 5 mL of hydrochloric acid (specific gravity 1.18) is added, and the mixture is left at 20 to 30 ° C. for 3 days, then water is added to the volume, and the mixture is stored in a cool and dark place. 50 mL of the flask is placed in a 200 mL volumetric flask, neutralized with a 1 mol / L sodium hydroxide solution using phenolphthalein as an indicator, and then water is added to control the volume. This is used as an invert sugar solution to determine the titer of Fehling's solution.
(II-2) Methylene blue solution Dissolve 1 g of 1% methylene blue in water to make 100 mL.
(II-3) Fehling solution G solution: copper sulfate _{(CuSO 4 · 5H 2 O)} 34.639g and 500mL dissolved in water and filtered after standing for 2 days.
H solution: sodium potassium sodium tartrate and _{(KNaC 4 H 4 O 6 ·} 4H 2 O) 173g hydroxide 50g and 500mL dissolved in water, which is filtered after standing for 2 days.

(II-B) Indication of the titer of Fehling's solution Take 5.0 mL of Fehling's solution G solution and 5 mL of H solution in a 200 mL Erlenmeyer flask, and add 19.5 mL of standard invert sugar solution using a 50 mL volume burette. After boiling for 2 minutes on an electric heater, 4 drops of methylene blue solution is added, and the standard invert sugar solution is dropped while boiling, and the end point is where the blue color disappears. Titration is completed within 3 minutes of beginning to boil. This titration is performed 3 times and the average value is calculated. However, the average value of 3 times is taken as the titration value, but the difference between each titration value is within 0.1 mL. In addition, the fourth decimal place of the titer is rounded off to keep it within the range of 1 ± 0.02.

[In the formula, A indicates the amount (mL) of the consumed standard invert sugar solution. ]

(III) Preparation of sample The analysis sample is prepared as follows according to the properties of the sample.
(III-1) Liquid sample If crystals or lumps are precipitated in the liquid, put them in a closed container, immerse them in a water bath at 60 to 70 ° C to dissolve them, shake them well, mix them, and then cool them to room temperature. To do.
(III-2) Solid sample Make powder or crystal, crush if there is a lump, and mix well.

(IV) Quantification of water content The water content is quantified by the following method depending on the properties of the sample.
(IV-1) Liquid sample As a drying aid, take about 15 g of sea sand in a weighing bottle in advance and dry it with a glass rod in a dryer at 105 ° C to determine the constant amount. Next, weigh accurately the amount equivalent to about 2 g of the uniform sample prepared in (III) above as a solid content, add a small amount of water if necessary until the whole is immersed, and stir occasionally with a glass rod on the water bath. Heat with to volatilize most of the water. Further, it is stirred occasionally in a dryer at 105 ° C., dried until almost dry, then transferred to a vacuum dryer and dried at 70 ° C. for 4 hours. Allow to cool to room temperature in a desiccator and then weigh. Vacuum drying is repeated for 1 hour to obtain a constant amount. When the weight loss changes to 2 mg or less, it is considered that the constant dose has been reached.
(IV-2) Solid sample About 2 g of the uniform sample prepared in (III) above is accurately weighed in a pre-constant weight weighing bottle and dried in a vacuum dryer at 70 ° C. for 4 hours. Next, it is allowed to cool to room temperature in a desiccator and then weighed. Further, vacuum drying is repeated for 1 hour each, and when the weight loss changes to 2 mg or less, it is considered that the constant dose has been reached.
(IV-3) Calculation of water content The water content in the sample is calculated by the following formula. Numbers are rounded to the first decimal place.

[In the formula, W ₀ indicates the amount of sample collected (g), and W ₁ indicates the weight (g) of the sample after drying. ]

(V) Quantification of DE value (V-1) Preparation of test solution Weigh accurately about 10 g of the uniform sample prepared in (III) above, dissolve it in water, transfer it to a 500 mL volumetric flask, and add water. Set and use as a test solution.
(V-2) Titration operation Take 5.0 mL of Fehling's solution G solution and 5 mL of H solution into a 200 mL Erlenmeyer flask, add 15 mL of the test solution prepared in (V-1) using a 50 mL volume burette, and add (II-). Titrate according to the procedure in B), and use this as a preliminary titration. Further, in the same manner, add an amount of the test solution about 1 mL less than the titration constant obtained by the preliminary titration, and titrate according to the procedure of (II-B). Multiply the consumption of the test solution obtained here by the titer of the Fehling's solution, and from this value, use the rain-Ainon sugar amount table (glucose) shown in Table 1 to determine the reducing sugar concentration (DE value, mg / 100 mL) of glucose. Ask as.
(V-3) Calculation of DE value The DE value calculated as glucose in the dry state of the sample is calculated by the following formula. Numbers are rounded to the first decimal place.

[In the formula,
D _S indicates rain Einon sugar amount table shown in Table 1 (glucose) glucose amount in the test solution 100mL was determined using the (mg),
M indicates the water content (%) of the sample weighed in (IV).
S indicates the collected amount (g) of the sample weighed in (V-1). ]

4. Analysis of coumarin and its derivatives 10 mL of a sample was collected in a GC headspace vial (20 mL), and 4 g of sodium chloride was added. Then, a stirrer was placed in a vial, the vial was tightly closed, and the components were adsorbed on SPME fiber (manufactured by Sigma-Aldrich, 50/30 μm, DVB / CAR / PDMS) while stirring with a stirrer for 30 minutes. After adsorption, SPME fiber was heated and desorbed at the injection port, and GC / MS measurement was performed. The analytical instrument used was Agilent 7890A / 5975Cinert (manufactured by Agilent Technologies).

The analysis conditions are as follows.
-Column: VF-WAX (60 m (length), 0.25 mm (inner diameter), 1.0 μm (film thickness))
-Column temperature: 40 ° C (3 min) → 20 ° C / min → 250 ° C
-Column pressure: Constant flow rate mode (31 kPa)
-Column flow rate: lmL / min (He)
・ Inlet temperature: 250 ℃
・ Injection method: Splitless ・ Detector: MS
・ Ion source temperature: 230 ℃
-Ionization method: EI (70eV)
-Scan range: m / z 10-500
-Quantitative ions: coumarin m / z 146, 7-methoxycoumarin m / z 176, 4-hydroxycoumarin m / z 162, 3,4-dihydrocoumarin m / z 148

The quantification was performed according to the following procedure.
Standard reagents for each component were dissolved in ethanol and serially diluted to prepare a standard. A standard having a predetermined concentration was added to the sample, and the sample was adsorbed on the SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. Then, a calibration curve was prepared from the measured peak area of the quantitative ion of each component and the prepared concentration, and the content of coumarin and its derivative in the sample was determined.

5. Measurement of pH The temperature of the tea beverage was adjusted to 20 ° C., and the temperature was measured using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.).

Manufacturing example 1
Production of Tea Extract II 30 g of sencha leaves (produced in Miyazaki and Kagoshima prefectures) was put into 2000 g of hot water at 90 ° C, extracted for 3 minutes, the tea leaves were removed, and then cooled to a liquid temperature of 20 ° C to make green tea. An extract was obtained. The green tea extract is referred to as "tea extract II". The obtained tea extract II had a tannin content of 0.028% by mass, a non-polymer catechin content of 0.02% by mass, and a coumarin content of 10% by mass ppb. ..

Manufacturing example 2
Production of Tea Extract III 3 g of oolong tea leaves (Unilever plc) was put into 150 g of hot water at 90 ° C, extracted for 8 minutes, the tea leaves were removed, and then cooled to a liquid temperature of 20 ° C to obtain an oolong tea extract. .. The oolong tea extract is referred to as "tea extract III". The obtained tea extract III had a tannin content of 0.020% by mass, a non-polymer catechin content of 0.007% by mass, and a coumarin content of 10% by mass ppb. ..

Manufacturing example 3
Manufacture of Tea Extract IV Rooibos Tea Tea Pack (Kunitaro Co., Ltd.) 2 g is put into 200 g of hot water at 90 ° C, extracted for 30 seconds, the tea pack is removed, and then cooled to a liquid temperature of 20 ° C. A rooibos tea extract was obtained. The rooibos tea extract is referred to as "tea extract IV". The obtained tea extract IV had a tannin content of 0.016% by mass and a coumarin content of 5.6% by mass ppb. No non-polymer catechins were detected.

Manufacturing example 4
Manufacture of tea extract V 4 g of corn tea leaves (Honjien Co., Ltd.) was put into 150 g of hot water at 90 ° C, extracted for 5 minutes, the tea leaves were removed, and then cooled to a liquid temperature of 20 ° C to extract corn tea. I got the liquid. The corn tea extract is referred to as "tea extract V". The obtained tea extract V had a coumarin content of 11.3 mass ppb. In addition, tannin and non-polymer catechins were not detected.

Production example 5
Manufacture of tea extract VI 2 g of barley tea leaves (Ogawa Seiyaku Co., Ltd.) was put into 140 g of hot water at 90 ° C, extracted for 3 minutes, the tea leaves were removed, and then cooled to a liquid temperature of 20 ° C to prepare the barley tea extract. Obtained. The barley tea extract is referred to as "tea extract VI". The obtained tea extract VI had a coumarin content of 5.4 mass ppb. In addition, tannin and non-polymer catechins were not detected.

Reference example 1
Baking soda and excipients were blended in the proportions shown in Table 4 to obtain a solid beverage composition. Next, the obtained solid beverage composition was analyzed and evaluated according to the sensory evaluation 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 1
Table 4 shows tea extract I (Teavigo, manufactured by Taiyo Kagaku Co., Ltd., tannin 94% by mass, non-polymer catechins 94% by mass, coumarin not detected, the same applies hereinafter), baking soda, and excipients. A solid green tea beverage composition was obtained by blending in the ratio shown. Next, the obtained solid green tea beverage composition was analyzed and sensory evaluated in the same manner as in Reference Example 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 2
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 1 except that dextrin was blended in the ratio shown in Table 4. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Examples 1-5
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 2 except that dihydrocoumarin was blended in the ratio shown in Table 4. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 2. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 3
Apple extract (apple polyphenol apprin, Unitech Foods Co., Ltd., tannin 22% by mass, non-polymer catechins 0.4% by mass, coumarin not detected, the same applies hereinafter), baking soda, excipients. Was blended in the proportions shown in Table 4 to obtain a solid beverage composition. Next, the obtained solid beverage composition was analyzed and evaluated according to the sensory evaluation 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 4
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 3 except that dextrin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 3. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Examples 6-9
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 4 except that dihydrocoumarin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 4. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 5
Table shows coffee extract (chlorogenic acid-containing preparation, Hasegawa Fragrance Co., Ltd., tannin 20% by mass, non-polymer catechins 0% by mass, coumarin not detected, the same applies hereinafter), baking soda, and excipients. A solid beverage composition was obtained by blending in the ratio shown in 4. Next, the obtained solid beverage composition was analyzed and evaluated according to the sensory evaluation 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 6
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 5 except that dextrin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 5. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Example 10
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 6 except that dihydrocoumarin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 6. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 7
A solid beverage composition was obtained by blending tea extract I, coffee extract, baking soda, and excipients in the proportions shown in Table 4. Next, the obtained solid beverage composition was analyzed and evaluated according to the sensory evaluation 1. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Comparative Example 8
Further, a solid beverage composition was prepared by the same operation as in Comparative Example 7 except that dextrin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 7. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Example 11
Further, a solid beverage composition was prepared by the same procedure as in Comparative Example 8 except that dihydrocoumarin was blended in the ratio shown in Table 4. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 8. The results are shown in Table 4. The concentration of the calculated value or the analytical value in Table 4 is the solid content concentration.

Sensory evaluation 1
2 g of each solid beverage composition was diluted with ion-exchanged water at 20 ° C. to make a total amount of 120 g to prepare a reduced beverage. Then, four specialized panels conducted sensory tests on the "after astringency" and "dextrin's offensive taste" of the reduced beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the reduced beverage of Reference Example 1 at the ratio shown in Table 2, and the strength of "post-astringency" was adjusted in 10 steps. "Astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 2 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each reduced beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of the taste of dextrin First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the reduced beverage of Reference Example 1 at the ratio shown in Table 3, and the strength of the "dextrin taste" was graded in 5 levels. A "dextrin standard beverage" adjusted to the above was prepared. Next, four expert panels agreed to give the scores shown in Table 3 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each reduced beverage, evaluated the degree of "dextrin offensive taste", and determined the one with the closest "dextrin offensive taste" from the "dextrin standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

Comparative Example 9
Tea extract I, baking soda, and excipients were blended in the proportions shown in Table 5 to obtain a solid green tea beverage composition. Next, the obtained solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Comparative Example 10
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 9 except that dextrin was blended in the ratio shown in Table 5. The obtained solid green tea beverage composition was analyzed and sensory evaluated in the same manner as in Comparative Example 9. The results are shown in Table 5. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Examples 12-14
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 10 except that dihydrocoumarin was blended in the ratio shown in Table 5. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 10. The results are shown in Table 5 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Comparative Example 11
The apple extract, baking soda, and excipient were blended in the proportions shown in Table 5 to obtain a solid beverage composition. Next, the obtained solid beverage composition was analyzed and evaluated according to the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Comparative Example 12
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 11 except that dextrin was blended in the ratio shown in Table 5. The obtained solid beverage composition was analyzed and sensory evaluated in the same manner as in Comparative Example 11. The results are shown in Table 5. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Examples 15-17
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 12 except that dihydrocoumarin was blended in the ratio shown in Table 5. Each of the obtained solid beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 12. The results are shown in Table 5 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 5 is the solid content concentration.

Comparative Example 13
Tea extract I, baking soda, and excipients were blended in the proportions shown in Table 6 to obtain a solid green tea beverage composition. Next, the obtained solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 6 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 6 is the solid content concentration.

Comparative Example 14
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 13 except that dextrin was blended in the ratio shown in Table 6. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 13. The results are shown in Table 6 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 6 is the solid content concentration.

Examples 18 and 19 and Comparative Example 15
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 14 except that dihydrocoumarin was blended in the ratio shown in Table 6. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 14. The results are shown in Table 6 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 6 is the solid content concentration.

Comparative Example 16
Tea extract I, baking soda, and excipients were blended in the proportions shown in Table 7 to obtain a solid green tea beverage composition. Next, the obtained solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 7 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 7 is the solid content concentration.

Comparative Example 17
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 16 except that dextrin was blended in the ratio shown in Table 7. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 16. The results are shown in Table 7 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 7 is the solid content concentration.

Example 20
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 17 except that dihydrocoumarin was blended in the ratio shown in Table 7. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 17. The results are shown in Table 7 together with the results of Reference Example 1. The concentration of the calculated value or the analytical value in Table 7 is the solid content concentration.

Comparative Examples 18, 19
A solid green tea beverage composition was obtained by the same operation as in Comparative Example 2 except that the dextrin was changed to the ratio shown in Table 8. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Comparative Example 2. The results are shown in Table 8 together with the results of Comparative Example 2 and Reference Example 1. The concentration of the calculated value or the analytical value in Table 8 is the solid content concentration.

Examples 21 and 22
A solid green tea beverage composition was obtained by the same operation as in Example 2 except that the dextrin was changed to the ratio shown in Table 8. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Example 2. The results are shown in Table 8 together with the results of Example 2 and Reference Example 1. The concentration of the calculated value or the analytical value in Table 8 is the solid content concentration.

Comparative Example 20
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 2 except that vanillin was blended in the ratio shown in Table 9. The obtained solid green tea beverage composition was analyzed and sensory evaluated in the same manner as in Comparative Example 2. The results are shown in Table 9 together with the results of Comparative Example 2 and Reference Example 1. The concentration of the calculated value or the analytical value in Table 9 is the solid content concentration.

Comparative Example 21
Further, a solid green tea beverage composition was obtained by the same operation as in Comparative Example 2 except that maltol was blended in the ratio shown in Table 9. The obtained solid green tea beverage composition was analyzed and sensory evaluated in the same manner as in Comparative Example 2. The results are shown in Table 9 together with the results of Comparative Example 2 and Reference Example 1. The concentration of the calculated value or the analytical value in Table 9 is the solid content concentration.

Examples 23-27
A solid green tea beverage composition was obtained by the same operation as in Example 2 except that the proportions of coumarin and / or coumarin derivative shown in Table 8 were blended in place of dihydrocoumarin. Each of the obtained solid green tea beverage compositions was analyzed and sensory evaluated in the same manner as in Example 2. The results are shown in Table 9 together with the results of Example 2 and Reference Example 1. The concentration of the calculated value or the analytical value in Table 9 is the solid content concentration.

Reference example 2
The tea extract II obtained in Production Example 1, baking soda, and ion-exchanged water were blended in the proportions shown in Table 12 to obtain a green tea beverage (RTD beverage). Next, the obtained green tea beverage was analyzed and evaluated according to the sensory evaluation 2. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Comparative Example 22
A green tea beverage (RTD beverage) was obtained by blending tea extract I, the tea extract II obtained in Production Example 1, baking soda, and ion-exchanged water at the ratios shown in Table 12. Next, the obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 2. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Comparative Example 23
Further, a green tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 22 except that dextrin was blended in the ratio shown in Table 12. The obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 22. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Comparative Example 24
A green tea beverage (RTD beverage) was obtained by blending the tea extract II obtained in Production Example 1, an apple extract, baking soda, and ion-exchanged water at the ratios shown in Table 12. Next, the obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 2. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Comparative Example 25
Further, a green tea beverage (RTD beverage) was prepared by the same operation as in Comparative Example 24 except that dextrin was blended in the ratio shown in Table 12. The obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 24. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Examples 28-30
Further, a green tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 23 except that dihydrocoumarin was blended in the ratio shown in Table 12. The obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 23. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Examples 31 to 33
Further, a green tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 25 except that dihydrocoumarin was blended in the ratio shown in Table 12. The obtained green tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 25. The results are shown in Table 12. The concentration of the calculated value or the analytical value in Table 12 is the solid content concentration.

Sensory evaluation 2
Four expert panels conducted sensory tests on the "after astringency" and "dextrin's offensive taste" of each green tea beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the green tea beverage of Reference Example 2 at the ratio shown in Table 10, and the strength of "post-astringency" was adjusted in 10 steps. "Astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 10 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each green tea beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of the taste of dextrin First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the green tea beverage of Reference Example 2 at the ratio shown in Table 11, and the strength of the "dextrin taste" was graded in 5 levels. A "dextrin standard beverage" adjusted to the above was prepared. Next, four expert panels agreed to give the scores shown in Table 11 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each green tea beverage, evaluated the degree of "dextrin offensive taste", and determined the one with the closest "dextrin offensive taste" from the "dextrin standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

Reference example 3
The tea extract III obtained in Production Example 2, baking soda, and ion-exchanged water were blended in the proportions shown in Table 15 to obtain an oolong tea beverage (RTD beverage). Next, the obtained oolong tea beverage was analyzed and evaluated according to the sensory evaluation 3. The results are shown in Table 15. The concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Comparative Example 26
The tea extract I, the tea extract III obtained in Production Example 2, the baking soda, and the ion-exchanged water were blended in the proportions shown in Table 15 to obtain an oolong tea beverage (RTD beverage). Next, the obtained oolong tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 3. The results are shown in Table 15. The concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Comparative Example 27
Further, an oolong tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 26 except that dextrin was blended in the ratio shown in Table 15. The obtained oolong tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 26. The results are shown in Table 15. The concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Examples 34-36
Further, an oolong tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 27 except that dihydrocoumarin was blended in the ratio shown in Table 15. The obtained oolong tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 27. The results are shown in Table 15. The concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Sensory evaluation 3
Four specialized panels conducted sensory tests on the "after-astringency" and "dextrin taste" of each oolong tea beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the oolong tea beverage of Reference Example 3 at the ratio shown in Table 13, and the strength of "post-astringency" was adjusted in 10 steps. "Astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 13 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each oolong tea beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of the taste of dextrin First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the oolong tea beverage of Reference Example 3 at the ratio shown in Table 14, and the strength of the "dextrin taste" was graded in 5 levels. A "dextrin standard beverage" adjusted to the above was prepared. Next, four expert panels agreed to give the scores shown in Table 14 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each oolong tea beverage, evaluated the degree of "dextrin offensive taste", and determined the one with the closest "dextrin offensive taste" from the "dextrin standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

Reference example 4
A rooibos tea beverage (RTD beverage) was obtained by blending the tea extract IV obtained in Production Example 3 with baking soda and ion-exchanged water in the proportions shown in Table 18. Next, the obtained rooibos tea beverage was analyzed and evaluated according to the sensory evaluation 4. The results are shown in Table 18. The concentration of the calculated value or the analytical value in Table 18 is the solid content concentration.

Comparative Example 28
A rooibos tea beverage (RTD beverage) was obtained by blending tea extract I, the tea extract IV obtained in Production Example 3, and baking soda in the proportions shown in Table 18. Next, the obtained rooibos tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 4. The results are shown in Table 18. The concentration of the calculated value or the analytical value in Table 18 is the solid content concentration.

Comparative Example 29
Further, a rooibos tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 28 except that dextrin was blended in the ratio shown in Table 18. The obtained rooibos tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 28. The results are shown in Table 18. The concentration of the calculated value or the analytical value in Table 18 is the solid content concentration.

Examples 37-39
Further, a rooibos tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 29 except that dihydrocoumarin was blended in the ratio shown in Table 18. The obtained rooibos tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 29. The results are shown in Table 18. The concentration of the calculated value or the analytical value in Table 18 is the solid content concentration.

Sensory evaluation 4
Four expert panels conducted sensory tests on the "after-astringency" and "dextrin taste" of each rooibos tea beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the rooibos tea beverage of Reference Example 4 at the ratio shown in Table 16, and the strength of "post-astringency" was adjusted in 10 steps. "Post-astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 16 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each rooibos tea beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of dextrin taste First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the rooibos tea beverage of Reference Example 4 at the ratio shown in Table 17, and the strength of "dextrin taste" was 5 A step-adjusted "dextrin standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 17 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each rooibos tea beverage, evaluated the degree of "dextrin offensive taste", and determined the one with the closest "dextrin offensive taste" from the "dextrin standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

Reference example 5
The tea extract V obtained in Production Example 4, baking soda, and ion-exchanged water were blended in the proportions shown in Table 21 to obtain a corn tea beverage (RTD beverage). Next, the obtained corn tea beverage was analyzed and evaluated according to the sensory evaluation 5. The results are shown in Table 21. The concentration of the calculated value or the analytical value in Table 21 is the solid content concentration.

Comparative Example 30
A corn tea beverage (RTD beverage) was obtained by blending tea extract I, the tea extract V obtained in Production Example 4, baking soda, and ion-exchanged water in the proportions shown in Table 21. Next, the obtained corn tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 5. The results are shown in Table 21. The concentration of the calculated value or the analytical value in Table 21 is the solid content concentration.

Comparative Example 31
Further, a corn tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 30 except that dextrin was blended in the ratio shown in Table 21. The obtained corn tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 30. The results are shown in Table 21. The concentration of the calculated value or the analytical value in Table 21 is the solid content concentration.

Examples 40-42
Further, a corn tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 31 except that dihydrocoumarin was blended in the ratio shown in Table 21. The obtained corn tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 31. The results are shown in Table 21. The concentration of the calculated value or the analytical value in Table 21 is the solid content concentration.

Sensory evaluation 5
Four specialized panels conducted sensory tests on the "after-astringency" and "dextrin taste" of each corn tea beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the corn tea beverage of Reference Example 5 at the ratio shown in Table 19, and the strength of "post-astringency" was adjusted in 10 steps. "Post-astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 19 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each corn tea beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of Dextrin's Disappearance First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the corn tea beverage of Reference Example 5 at the ratio shown in Table 20, and the strength of "dextrin's discomfort" was 5 A step-adjusted "dextrin standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 20 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each corn tea beverage, evaluated the degree of "dextrin taste", and determined the one with the closest "dextrin taste" from the "dextrin standard drinks". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

Reference example 6
The tea extract VI obtained in Production Example 5, baking soda, and ion-exchanged water were blended in the proportions shown in Table 24 to obtain a barley tea beverage (RTD beverage). Next, the obtained barley tea beverage was analyzed and evaluated according to the sensory evaluation 6. The results are shown in Table 24. The concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Comparative Example 32
A barley tea beverage (RTD beverage) was obtained by blending tea extract I, the tea extract VI obtained in Production Example 5, baking soda, and ion-exchanged water in the proportions shown in Table 24. Next, the obtained barley tea beverage was analyzed and sensory evaluated in the same manner as in Reference Example 6. The results are shown in Table 24. The concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Comparative Example 33
Further, a barley tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 32 except that dextrin was blended in the ratio shown in Table 24. The obtained barley tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 32. The results are shown in Table 24. The concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Examples 43-45
Further, a barley tea beverage (RTD beverage) was obtained by the same operation as in Comparative Example 33 except that dihydrocoumarin was blended in the ratio shown in Table 24. The obtained barley tea beverage was analyzed and sensory evaluated in the same manner as in Comparative Example 33. The results are shown in Table 24. The concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Sensory evaluation 6
Four specialized panels conducted sensory tests on the "after-astringency" and "dextrin taste" of each barley tea beverage. The sensory test was performed according to the following procedure.

(1) Evaluation of post-astringency First, epigallocatechin gallate (EGCG) was added to the barley tea beverage of Reference Example 6 at the ratio shown in Table 22, and the strength of "post-astringency" was adjusted in 10 steps. "Astringent standard beverage" was prepared. Next, four expert panels agreed to give the scores shown in Table 22 for each concentration of "after-astringent standard beverage". Next, each specialized panel ingested the "post-astringent standard beverage" having the lowest EGCG concentration in order, and memorized the strength of the "post-astringent taste". Next, each specialized panel ingested each barley tea beverage, evaluated the degree of "after-astringency", and determined the one with the closest "after-astringency" from the "after-astringency standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "after astringency" is felt.

(2) Evaluation of dextrin taste First, dextrin (Sandeck # 30, Sanwa Cornstarch Co., Ltd.) was added to the barley tea beverage of Reference Example 6 at the ratio shown in Table 23, and the strength of "dextrin taste" was graded in 5 levels. A "dextrin standard beverage" adjusted to the above was prepared. Next, four expert panels agreed to give the scores shown in Table 23 for each concentration of "unusual standard beverage". Next, each specialized panel ingested in order from the "dextrin standard beverage" with the lowest dextrin concentration, and memorized the strength of the "dextrin off-flavor". Next, each specialized panel ingested each barley tea beverage, evaluated the degree of "dextrin offensive taste", and determined the one with the closest "dextrin offensive taste" from the "dextrin standard beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. In addition, the score means that the larger the numerical value, the stronger the "unpleasant taste" is felt.

From Tables 4 to 9, 12, 15, 18, 21 and 24, tannin and dextrin are contained in specific amounts, respectively, and coumarin and / or a derivative thereof is contained in a specific mass ratio with respect to tannin to be derived from dextrin. It can be seen that a beverage composition with reduced tannin-derived after-astringency while suppressing offensive taste can be obtained.

Claims (7)

The following components (A), (B) and (C);
(A) 1.2-12% by mass of tannin solids
(B) 18-95% by mass in the dextrin solid content
(C) Containing at least one selected from coumarin and its derivatives,
The mass ratio [(C) / (A)] of the component (A) to the component (B) is 0.70 × 10 ^-4 or more and 300 × 10 ^-4 or less.
Beverage composition. The beverage composition according to claim 1, wherein the content of the component (C) in the solid content is 1.8 to 18 parts by mass ppm. The beverage composition according to claim 1 or 2, which contains at least coumarin as the component (B). The beverage composition according to any one of claims 1 to 3, which contains at least (A1) non-polymer catechins as the component (A). Claim 1 in which (A1) non-polymer catechins are contained as the component (A), and the mass ratio [(A1) / (A)] of the component (A) to the component (A1) is 0.01 to 1. 9. The beverage composition according to any one of 4. The beverage composition according to any one of claims 1 to 5, wherein the beverage composition is a tea beverage composition. The beverage composition according to any one of claims 1 to 6, wherein the beverage composition is a green tea beverage composition, an oolong tea beverage composition, or a rooibos tea beverage composition.