JP3329799B2 - Packaged beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a packaged beverage containing catechins at a high concentration.

[0002]

2. Description of the Related Art Tea beverages such as green tea, black tea, and oolong tea have the effects of catechins on cholesterol elevation inhibitors (JP-A-60-156614) and α-amylase activity inhibitors (JP-A-3-13928). ) Have reported their physiological benefits. In addition, when marketing these beverages, various methods have been taken to respond to changes in flavor, color tone, and storage of each beverage. For example, the method of controlling the pH at the time of extraction for the purpose of preserving natural catechins and adjusting the flavor and color tone (JP-A-5-168407) or the flavor by applying pressure and sterilizing at a low temperature range. (For example, Japanese Patent Application Laid-Open No. 5-49401)
Publication).

[0003]

SUMMARY OF THE INVENTION In order to more effectively express the physiological actions of catechins, it is necessary to increase the intake of catechins. In taking catechins, a drink form in which a large amount of catechins can be easily taken is desirable from the viewpoint of taste and marketability. However, when increasing the amount of catechins as an active ingredient by extracting from tea leaves,
The appearance of the packaged beverage tends to be turbid, and when the packaged beverage is stored for a long period of time, the color tone changes greatly, making it unsuitable as a commercial product. The beverage gradually develops color and changes from the desired light green to unsightly brown over time. The same is true for turbidity, with turbidity occurring over time, and further visible particles. It is generally said that coloring is caused by oxidized polyphenols formed by oxidation of catechins. It is said that turbidity is a phenomenon that occurs when catechins or oxidized polyphenols generated by oxidizing catechins interact with beverage components, and particularly occurs in acidic beverages and neutral beverages. The discoloration and turbidity of these beverages is not visually appealing and poses a major challenge in launching the product. An object of the present invention is to provide a packaged beverage that exhibits stable color tone and transparent appearance even when stored for a long time even in a beverage containing a large amount of catechins.

[0004]

SUMMARY OF THE INVENTION The present inventor has determined that a packaged beverage containing catechins at a high concentration and having a specific content ratio of non-epi- and epi-forms of catechins can be stored for a long time. It was found that the color tone and the transparency of the appearance were stable. The present invention comprises the following non-polymer components (A) and (B): (A) Non-epicate catechins (B) Dissolves and contains catechins of epi-catechins, and their content is packed in a container. (A) (A) + (B) = 460 to 2500 mg (B) (A) = 160 to 2250 mg (C) (A) / (B) = 0.67 to 5.67 , PH
Is 3 to 7 .

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, catechins include non-epitopic catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. It is a collective term for epi-catechins.

[0006] The catechins used in the present invention are Camellia.
Genus, for example, C. sinensis and C. assaimica, green tea such as sencha, gyokuro, tencha, etc., made from tea leaves obtained from the Yabukita species or hybrids thereof, Semi-fermented teas such as color variety, golden katsura, Wuyiwa tea,
It is obtained by extracting with water or hot water from the leaves of fermented tea such as Darjeeling, Assam and Sri Lanka, which are called black tea.
The method for extracting tea is performed by a conventional method such as stirring extraction. Further, an organic acid or an organic acid salt such as sodium ascorbate may be added in advance to water at the time of extraction. Further, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling degassing or passing an inert gas such as nitrogen gas may be used in combination.

As a method for preparing a catechin-rich beverage, it is preferable to use a tea extract concentrate dissolved in water, or to use a commonly drinkable tea beverage and a tea extract concentrate together. . The medium that dissolves the tea extract concentrate is water,
Carbonated water, and extracts of teas containing commercially available levels of catechins, and the like. The term "concentrate of tea extract" as used herein refers to a concentrate obtained by extracting an extract extracted from tea leaves with hot water or a water-soluble organic solvent, and is disclosed in JP-A-59-219384 and JP-A-Hei. JP-A-20589, JP-A-5-260907, JP-A-5-30
It is prepared by a method exemplified in detail in, for example, JP-A-6279. Commercially available Polyphenon, Mitsui Norin Co., Ltd., Theafran, Itoen Co., Ltd., Taiyo Chemical Co., Ltd.
"Sanphenon", Suntory Ltd. "Sun Oolong"
And the like. In addition, catechin can be used from other raw materials, purified column products and chemically synthesized products. Examples of the form of the concentrate of the tea extract include various forms such as a solid, an aqueous solution, and a slurry.

In the tea extract, these catechins are non-polymeric and dissolved, and solids are adsorbed and included in fine tea powder. The catechins used in the present invention are obtained by filtering a tea extract or the like, drying the extract, and dissolving a concentrate of the extract.

Since polyphenols increase as the fermentation state of tea leaves before extraction progresses, when adding various tea extract concentrates to water or a tea extract, a concentrate of green tea extract is particularly preferred.

[0010] In tea leaves, catechin is mostly present as an epi-isomer, but is converted into a non-epi-isomer which is a stereoisomer by treatment with heat, acid or alkali. Regarding the difference in properties between the epi-isomer and the non-epi-isomer, even in the same molecular formula, a significant decrease in the melting point of the non-epi-isomer compared to the epi-isomer is observed. Further, the melting point may be lowered. However,
Little has been discussed about the difference in functionality between the non-epi form and the epi form.

The non-epitopic catechins are prepared by converting an extract from green tea, semi-fermented tea or fermented tea or a concentrate of tea extract into an aqueous solution, for example, at 40 to 140 ° C. for 0.1 minute to 120 hours. It can be obtained by heat treatment. The pH of the solution is preferably 4.5 or more from the viewpoint of easy production of non-epitopic catechins. Further, a concentrate of a tea extract having a high content of non-epitopic catechins may be used. They may be used alone or in combination.

The packaged beverage of the present invention is a non-polymeric component (A) which is non-polymeric and is soluble in water. A component (B) which is a non-polymeric and water-soluble component like the non-epitopic catechins. Epi-catechins contain a total amount of 460 to 2500 mg per 500 mL of packed beverage, preferably 500
-1300 mg, more preferably 600-1300 mg, particularly preferably 640-800 mg. This amount is preferable because it is easy to ingest a large amount of catechins and does not cause intense bitterness, astringency, or strong astringency. 460
If the amount is more than mg, the taste becomes more effective when consumed, which is preferable.

The component (A) contains the beverage 5 packed in a container.
It contains 160 to 2250 mg per 00 mL, especially 160
1880 mg is preferred. With this amount,
Even when stored for a long time, the color tone is stable, the transparency of the appearance is maintained, and the flavor is not impaired.

In particular, the concentrate of the tea extract to be added, in particular
From the relationship with the taste of the preferred green tea extract concentrate, even when the catechin concentration is increased, the combination with the semi-fermented tea bird dragon tea and the fermented tea black, the astringency of catechins is reduced, Excellent palatability is preferable. The content of catechins in the total polyphenols in the packaged beverage is such that the catechin content is 10% by weight or more, preferably 20% by weight or more immediately after production.

Further, the weight ratio of the component (A) to the component (B) is (A) / (B) = 0.54 to 9.0, preferably 0.67 to 5.67, and more preferably 0. 80 to 5.67 are preferred. Within this range, the color tone is stable even when stored for a long time, the transparency of the appearance is maintained, and the flavor is not impaired, which is preferable.

If the content of catechins is 30 to 98% by weight, preferably 40 to 90% by weight, is selected from epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin, the beverage may The taste is more excellent, and it is preferable because it does not have astringent astringency. Here, one or more of epigallocatechin gallate, gallocatechin gallate, epigallocatechin, and gallocatechin are contained, but usually all are contained.

The ratio of the catechin content derived from the tea extract concentrate to the total catechin content is 5 to 1%.
00% by weight, more preferably 10 to 100% by weight, particularly preferably 20 to 100% by weight.
Because there are fluctuations in the extraction conditions of the tea extract and lot blur depending on the tea leaf varieties and production areas, it is difficult to control the catechin content with the tea extract alone. In order to extract the catechin content of the present invention from tea leaves, severe extraction conditions are required, so that intense bitterness, astringency, and strong astringency are likely to occur. In contrast, when a tea extract and a tea extract concentrate are used in combination, not only can the amount of catechin be easily adjusted,
Particularly in this range, intense bitterness, astringency, strong astringency does not occur, and the color tone is stable even after long-term storage, the transparency of the appearance is maintained, and the flavor is not impaired.

The pH of the packaged beverage at 25 ° C. is preferably 3 to 7, preferably 4 to 7, and particularly preferably 5 to 7 in view of taste and chemical stability of catechins.

The turbidity of the packaged beverage has a haze value of 22 or less,
It is preferably 14 or less, and particularly preferably 12 or less, in terms of visual attractiveness, throatiness, stable retention of catechins, and a small change in color difference. Here, the haze value is a value measured in a state in which transmitted light and scattered light transmitted through a glass cell having an optical path length of 10 mm are combined, and has a value of 0 to 100. The smaller the value, the higher the transparency.

By combining these catechins with other beverage components such as fruit juice, it is possible to provide a wide range of tea-containing packaged beverages. For example, carbonated soft drinks, drinks with fruit extract, juice with vegetable extract, near water, sports drinks,
It can be appropriately added to diet beverages and the like. The present invention also provides a packaged beverage in which an insoluble compound such as a fine powder of tea leaves is intentionally suspended in a packaged beverage exhibiting stable color tone and transparency of appearance during long-term storage according to consumer's taste. Drinks are also possible.

In the packaged beverage of the present invention, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acids may be added in the formulation according to the components derived from tea. Additives such as acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, or They may be used in combination. For example, sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharides, galactooligosaccharides, and cyclodextrins as other oligosaccharides. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used.
Also, artificial sweeteners can be used. Examples of the acidulant include juice extracted from natural components, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. Inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate,
Sodium metaphosphate, sodium polyphosphate, etc.
Examples of the organic acids and organic acid salts include citric acid, succinic acid, itaconic acid, malic acid, sodium citrate and the like.

Containers used for packaged beverages include molded containers (so-called PET bottles) containing polyethylene terephthalate as a main component, metal cans, paper containers composited with metal foils and plastic films, bottles as in ordinary beverages. And the like. The term “packaged beverage” as used herein refers to a beverage that can be consumed without dilution.

The packaged beverage of the present invention can be manufactured under the sterilization conditions specified in the Food Sanitation Law, for example, when it can be heat-sterilized after being filled in a container such as a metal can. PE
For things that cannot be retorted, such as T bottles and paper containers, sterilization conditions equivalent to those described above in advance, for example, after sterilizing at a high temperature for a short time with a plate heat exchanger, etc., cool to a certain temperature and fill the container. The method is adopted. Further, another component may be blended and filled in the filled container under aseptic conditions. Furthermore, operations such as returning the pH to neutral under aseptic conditions after heat sterilization under acidic conditions, and returning the pH to acidic under sterile conditions after heat sterilization under neutral conditions are also possible. The packaged beverage of the present invention contains a high concentration of catechins, and by increasing the non-epi-form content, enhances the color tone of the packaged beverage during long-term storage and the stability of the transparency of the appearance. is there.

[0024]

EXAMPLE A beverage filtered through a catechin type measurement filter (0.8 μm) was subjected to high-performance liquid chromatography (model SCL-10AV, manufactured by Shimadzu Corporation).
P), packed column for octadecyl group-introduced liquid chromatography, L-column TM ODS (4.6 mmφ)
× 250 mm: manufactured by The Chemicals Evaluation and Research Institute), and the gradient was carried out at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid. The sample injection amount was 20 μL and the UV detector wavelength was 2 μL.
The test was performed under the condition of 80 nm.

Measurement of turbidity Using a haze / transmittance meter (model HR-100) manufactured by Murakami Color Research Laboratory, a glass cell (with an optical path length of 10) was used.
(H: 35 mm, H: 40 mm) and the haze value (H) was measured at 25 ° C. Evaluation Haze value (H) 1 H ≦ 14 2 14 <H ≦ 22 3 22 <H

Measurement of Color Tone A color difference meter (Model CT-310) manufactured by Minolta Co., Ltd. is used, and a glass cell having an optical path length of 20 mm is used. After calibrating by adding ion-exchanged water with the C light source, the L
*, A *, b * values are measured at 25 ° C. The sample used was a packaged beverage that had been allowed to stand in a hot air circulating dryer at 50 ° C. for 40 hours. Color difference by L *, a *, b * color system (Δ
E) is calculated in accordance with the calculation formula described in equation IV, 3 on page 119 of Color Technology Handbook (written by Yukio Murata) issued by Sogo Gijutsu Center. The color difference was defined as ΔE with respect to the sample before being put into a hot air circulating dryer at 50 ° C. (Equation) Evaluation ΔE 1 ΔE <10 2 10 ≦ ΔE <20 3 20 ≦ ΔE <30 4 30 ≦ ΔE

Transparency at Storage (Visual Judgment of Appearance) After conducting an acceleration test in which a packaged beverage is allowed to stand in a hot-air circulating dryer at 50 ° C. for 40 hours, visual inspection is performed based on the packaged beverage before storage. The change in transparency was determined. Evaluation 1 Little change observed 2 Slight change observed 3 Change observed

Stability Judgment was made in consideration of a change in color difference and a change in transparency by visual observation. Evaluation 1 Change in color difference is 1 or less and visual judgment is 1 2 Change in color difference is 2 or visual judgment is 2 3 Change in color difference is 3 or visual judgment is 3

Example 1 After the components shown in Table 1 were mixed and subjected to a predetermined treatment, the mixture was packed in a container shown in Table 1 to produce a packaged beverage.

[0030]

[Table 1]

* 1 33 g of bird dragon tea leaves are added to 1 kg of ion-exchanged water heated and maintained at 85 ° C., extracted for 8 minutes, and then filtered through a flannel filter cloth while cooling with a heat exchanger. * 2 Concentrate of tea extract a Catechin content 33%, non-epi content 4% (Mitsui Norin Co., Ltd.) b Catechin content 33%, non-epi content 14% c Catechin content 30%, non-epi content 3% (manufactured by Mitsui Norin Co., Ltd.) d Catechin content 30%, non-epi content 14% * 3 In the present invention 1, 2, comparative 1 and 2 are citric acid / Disodium phosphate, Invention 3 and Comparative 3 were prepared with citric acid, Invention 4 with sodium bicarbonate. * 4 10 seconds (pass through the degassing line before the sterilization process)

Table 2 shows the results of analysis and measurement of the properties of catechins in 500 mL of the packaged beverages of the inventions 1-4 and comparatives 1-3.

[0033]

[Table 2]

In each of Inventions 1 to 4, no change in transparency with time was observed as compared with Comparative Examples 1 to 3, and the color tone was stable and excellent.

Example 2 In a clean bench, 100 g of tea leaves described in Table 3 were extracted with 1000 g of distilled water at a temperature of 80 ° C. for 10 minutes to prepare a filtered tea extract. Next, mixing the beverage of the following composition,
After degassing, the mixture was heat-treated at 139 ° C. for 10 seconds, and then filled in a 500 mL PET bottle to produce a packaged beverage. Table 3 shows the results of evaluation of the throat when the packaged beverage at 25 ° C. was shaken well by hand and then opened, and five panelists drank.

[0036]

[Table 3]

The present inventions 5 and 6 were packaged beverages having little change in color stability and transparency during storage. The drink was good and the taste was good.

Example 3 A packaged beverage shown in Table 4 was produced.

[0039]

[Table 4]

Each of the present inventions 7 to 9 was a packaged beverage having little change in color stability and transparency during storage. The drink was good and the taste was good.

[0041]

EFFECT OF THE INVENTION The packaged beverage of the present invention has excellent stability of color tone and transparency of appearance even when stored for a long period of time, and has good palatability of flavor.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoshikazu Ogura 2-1-3 Bunka, Sumida-ku, Tokyo Examiner, Eriko Suzuki, Kao Research Institute, Ltd. (56) References JP-A-6-209707 (JP, A) JP-A-11-262359 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23F 3/00-3/42 A23L 2/38 JICST file (JOIS) WPI (DIALOG)

Claims (3)

(57) [Claims] 1. The following non-polymer components (A) and (B): (A) Non-epicate catechins (B) Dissolves and contains catechins of epi-catechins, and their content weight is a container (A) (A) + (B) = 460-2500 mg (b) (A) = 160-2250 mg (c) (A) / (B) = 0.67-5.67 per 500 mL of packed beverage Yes, pH
Is 3 to 7 . 2. The content of catechins in the range of 30 to 98.
2. The packaged beverage according to claim 1, wherein the weight% is epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin. 3. A process according to claim 1 or 2, wherein the packaged beverage is obtained by adding a concentrate of tea extract in the extract of tea.