JP3342698B2 - 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). ) Etc. indicate its physiological benefits. In addition, when these beverages are put on the market, various methods have been taken in order 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 long-term preservation of quality (Japanese Patent Laid-Open No. 5-49401)
To improve the bitterness, astringency, astringency and the like specific to catechins by adding a dextrin or a cyclic dextrin (Japanese Unexamined Patent Publication No.
No. 0-4919) and the like.

[0003]

SUMMARY OF THE INVENTION In order to more effectively exert the physiological effects 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. There are two methods for increasing the amount of catechins as active ingredients. One is a method of adding ground tea leaves (JP-A-10-23)
No. 4301). However, in this method, although there is no problem in drinking immediately after the preparation of the beverage, as a packaged beverage provided through the production and distribution process, when drinking, the ground tea leaves as the active ingredient sink to the bottom Or float on the upper surface. When a transparent container such as a PET bottle is used, the presence of such sediment etc. greatly impairs the commercial value in appearance, and the container becomes an opaque container such as a can, and the provided beverage form is limited. This causes inconvenience to the drinker. The use of an opaque material in a container such as a PET bottle to conceal the formation of sedimentation or the like poses a serious problem in recycling the container. In addition, in a beverage that provides a physiological effect, the formation of a precipitate is not required at the beginning of the drinking process unless the drinker is required to perform an operation of uniformly dispersing the ground tea leaves, such as shaking or stirring the whole during drinking. And in the latter part of drinking, the ratio of contents changes. Adding a thickener or the like in order to prevent this impairs the soothing and refreshing sensation. Another method of increasing the amount of catechins as active ingredients is a method of adding catechins in a dissolved state. However, in this method, if the amount of catechins as an active ingredient is increased by extraction from tea leaves, the appearance of the packaged beverage tends to be cloudy, which is unsuitable as a commercial product. This turbidity becomes cloudy over time, and further develops visible particles.

[0004] Turbidity of beverages is said to be caused by interaction of catechins and oxidized polyphenols produced by oxidation of catechins with beverage components, and is liable to occur in acidic beverages and neutral beverages. The beverage becomes extremely turbid when raised. The turbidity of these beverages is not visually appealing and presents a major challenge in marketing the product. An object of the present invention is to provide a packaged beverage that exhibits a transparent appearance even when the content of catechins is large.

[0005]

Means for Solving the Problems The present inventor has set a specific content ratio of a non-epi-form and an epi-form of catechins in a packaged beverage containing catechins at a high concentration, and containing catechins by adding a cyclic dextrin. It has been found that even when the content of is high, the appearance is transparent and the transparency is stable.

The present invention relates to the following non-polymer component (A), non-polymer component (B) and component (C): (A) non-epi-catechins, (B) epi-catechins,
(C) It contains cyclic dextrins and their content is per 500 mL of packed beverage, (A) (A) + (B) = 460-1300 mg, (B) (A) = 160-1040 mg, (C) (A) / (B) = 0.54 to 4.0, (d) (C) = 750 to 5000 mg, and a haze value of the beverage is 22 or less.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, catechins include non-epimeric 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.

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 tea is extracted by a method such as stirring extraction. Further, an organic acid or organic acid salt such as sodium ascorbate may be added to water at the time of extraction in advance. 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.

[0009] As a method of producing a catechin-rich beverage, a concentrated tea extract is dissolved in water and used, or a commonly-used tea extract and a concentrated tea extract are used in combination. preferable. The medium that dissolves the tea extract concentrate is
Examples include water, carbonated water, and extracts of teas containing catechins at commercially available levels. In addition, the concentrate of tea extract referred to here is a concentrate obtained by extracting an extract extracted from tea leaves with hot water or a water-soluble organic solvent,
JP-A-59-219384, JP-A-4-2058
9, JP-A-5-260907, JP-A-5-260907
It is prepared by a method described in detail in, for example, JP-A-306279. 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 referred to here include various forms such as a solid, an aqueous solution, and a slurry.

In the tea extract, these catechins are classified into a non-polymer dissolved form and a solid form which is adsorbed and included in fine tea powder. The catechins used in the present invention are those obtained by dissolving an extract obtained by filtering a tea extract or the like and drying 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. The extract of tea is preferably an extract of unfermented tea or semi-fermented tea.

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, alkali or the like. Regarding the difference in properties between the epi-form and the non-epi-form, the melting point of the non-epi-form is significantly lower than that of the epi-form even with the same chemical structure. And the melting point may further decrease. 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 of 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. Alternatively, a concentrate of a tea extract having a high non-epicatechin content may be used. They may be used alone or in combination.

[0014] The packaged beverage of the present invention is a non-polymeric component (A) which is non-polymeric and is soluble in water. Epi-catechins contain a total amount of 460 to 1300 mg per 500 mL of packaged beverage, preferably 500
, Preferably 560-1100 mg, particularly preferably 640-1000 mg. With this amount, it is easy to ingest a large amount of catechins, but the transparency of the appearance is excellent and the transparency is easily maintained.

The component (A) comprises a beverage 500 packed in a container.
It contains 160 to 1040 mg per mL, preferably 18 to
It is preferred to contain from 5 to 975 mg, especially from 205 to 975 mg. With this amount, the transparency of the appearance is excellent, and the transparency is easily maintained.

Further, the weight ratio of component (A) to component (B) is (A) / (B) = 0.54 to 4.0, preferably 0.67 to 4.0, and more preferably 0.5 to 4.0. 82-4.0 is preferred. Within this range, the appearance is less likely to be turbid and transparency is easily maintained.

In particular, green tea, which is unfermented tea, and oolong tea, which is semi-fermented tea, are preferable as a tea extract because the transparency of the beverage is excellent even when the catechin concentration is increased. The content of catechins in the total polyphenols in the packaged beverage is preferably 30% by weight or more, preferably 40% by weight or more, and particularly preferably 50% by weight or more immediately after production.

The content of the catechins derived from the tea extract concentrate in the total content of the catechins is at least 20% by weight, preferably at least 30% by weight, particularly at least 40% by weight. preferable. It is difficult to control the content of catechins using only the tea extract due to fluctuations in the extraction conditions of the tea extract and lot blur depending on the tea leaf varieties and localities. Further, in order to extract the catechins content of the present invention from tea leaves, because of the harsh extraction conditions, intense bitterness,
Of course, astringency and strong astringency are likely to occur, and it is natural that the production efficiency is reduced because the dilution ratio is reduced. However, when a tea extract and a tea extract concentrate are used in combination, not only can the amount of catechin be easily adjusted, but especially in this range, intense bitterness, astringency, and strong astringency do not occur. It is also preferable that the transparency of the appearance is maintained and the flavor is not impaired.

Further, if the content of catechins is 30 to 80% by weight, preferably 40 to 80% by weight, is selected from epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin, the beverage may be used. 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.

Component (C) used in the packaged beverage of the present invention
As the cyclic dextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin, α-, β-, γ-cyclodextrin derivatives and the like can be used. In particular, β-cyclodextrin and branched β-cyclodextrin are preferable because the transparency of appearance is easily maintained. In the present invention, these β-cyclodextrins can be used in combination with other α-cyclodextrins or γ-cyclodextrins.

The packaged beverage of the present invention has a cyclic dextrin content of 750 to 750 per 500 mL of packaged beverage.
5000 mg, preferably 750-4000 mg,
More preferably, the content is 1000 to 4000 mg. With this amount, the transparency of the appearance is easily maintained.

The total weight of components (A) and (B),
The ratio of the cyclic dextrin content by weight is (A) + (B)
/ (C) is 0.1-1.73, more preferably 0.1-1.7.
It is preferably in the range of 1.4, more preferably 0.2 to 1.4. Within this range, the physiological effect of catechin is easily exhibited, and the transparency of the appearance is easily maintained.

The turbidity of the packaged beverage has a haze value of 22 or less,
It is preferably from 14 to 0.1, particularly from 12 to 0.3, from the viewpoints of visual appeal, throat, and stability of catechins. 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. When the haze value of the beverage is 22 or less, not only the apparent transparency is increased, but also the beverage does not feel caught in the throat when swallowed, and the throat is excellent.

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.

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, it can be appropriately added to soft drinks such as carbonated drinks, drinks containing fruit extract, juices containing vegetable extract, near water, sports drinks, diet drinks and the like.

As sweeteners, sugar, glucose, fructose,
Examples include isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, galactooligosaccharide, artificial sweetener, and other oligosaccharides other than cyclic dextrin. As a sweetener, 10 to 1000 per 500 mL
It is preferable to contain mg. Examples of the acidulant include juice extracted from natural components, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. It is preferable that the sour agent contains 10 to 1000 mg per 500 mL. As inorganic acids and inorganic acid salts, phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like, organic acids and organic acid salts as citric acid,
Succinic acid, itaconic acid, malic acid, sodium citrate and the like can be mentioned. As salts, the content is preferably 10 mL per 500 mL in terms of control and taste adjustment.
0-2000 mg, more preferably 100-1000 mg,
Particularly preferably, it is 200 to 1000 mg.

In the packaged beverage of the present invention, an antioxidant,
Additives such as fragrances, pigments, emulsifiers, preservatives, seasonings, lipids, proteins, peptides, polysaccharides, dietary fibers, juice extracts, vegetable extracts, nectar extracts, pH adjusters, etc. , Or in combination.

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 foil or plastic film, 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 is manufactured under the sterilization conditions specified by the Food Sanitation Law by completely filling the inside of the container with a liquid at the time of filling, or performing degassing and / or nitrogen replacement. For PET bottles and paper containers that cannot be sterilized by retort, 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, cooling to a certain temperature and filling 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 is a packaged beverage containing a high concentration of catechins and a high non-epi-form content, and containing a cyclic dextrin, and the external appearance of the packaged beverage is transparent. Is to increase.

[0031]

EXAMPLE A catechin-type filter (0.8 μm) was filtered, and then the beverage packed in a container diluted with distilled water was subjected to octadecyl group chromatography using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column for introduced liquid chromatography, L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute, Japan) was installed, and the column method was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase liquid A was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the liquid B was an acetonitrile solution containing 0.1 mol / L of acetic acid. The injection amount of the sample was 20 μL and the wavelength of the UV detector was 280 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.

Measurement of Stability The degree of generation of insolubles in the beverage before and after the packaged beverage was stored at room temperature for one month was visually evaluated. Evaluation 1 No change 2 Slight change 3 Slight change

The overall evaluation was determined in consideration of the transparency and stability of the beverage. Evaluation 1 Haze value is 22 or less and stability is 1 2 Haze value is 22 or more and 45 or less or stability is 2 3 Haze value is 45 or more or stability 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.

[0036]

[Table 1]

* 1 33 g of Toryu 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 33%, non-epi content 11.6%
(Manufactured by Mitsui Norin Co., Ltd.) * 3 Products 1 and 2 of the present invention and Comparative Products 1 and 3 were prepared with citric acid, and the others were prepared with sodium bicarbonate.

Table 2 shows the results of analysis and measurement of the properties of catechins in 500 mL of the packaged beverages of the products 1 to 3 of the present invention and the comparative products 1 to 3.

[0039]

[Table 2]

The products 1 to 3 of the present invention were all comparative products 1 to 3.
The beverage was superior in transparency to the taste and had a high taste.

Examples 2 to 3 In Examples 2 and 3, 100 g of the tea leaves shown in Table 3 were extracted with 1000 g of distilled water at a temperature of 80 ° C. for 10 minutes in a clean bench to prepare a filtered tea extract. Next, a beverage having the following composition was mixed, degassed, heat-treated at 139 ° C. for 10 seconds, and filled in a 500 mL PET bottle to produce a packaged beverage. The bottled beverage at 25 ° C. was shaken well by hand and opened, and the throat when five panelists drank was evaluated.

[0042]

[Table 3]

Examples 2 and 3 shown in Table 3 were packaged beverages having excellent transparency (haze value). The drink was good and the taste was good.

[0044]

Industrial Applicability The packaged beverage of the present invention has excellent transparency in appearance and good throat.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Koji Hanaoka, Inventor 2-1-3 Bunka, Sumida-ku, Tokyo Kao Co., Ltd. Research Institute (72) Yoshihide Aso 2-1-3 Bunka, Sumida-ku, Tokyo Kao shares (72) Inventor Yuko Uchida 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation In-house Research Institute (56) References JP-A-2002-142677 (JP, A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23F 3/00-3/40

Claims (5)

(57) [Claims] 1. The following non-polymer component (A), non-polymer component
(B) and component (C): (A) non-epi-catechins, (B) epi-catechins,
(C) It contains cyclic dextrins and their content is per 500 mL of packed beverage, (A) (A) + (B) = 460-1300 mg, (B) (A) = 160-1040 mg, (C) ) (A) / (B) = 0.54 to 4.0, (d) (C) = 750 to 5000 mg, and the haze value of the beverage is 22 or less. 2. The component (A) or (B) is obtained by adding a concentrate of tea extract to water or tea extract.
The packaged beverage according to the above. 3. The packaged beverage according to claim 1, wherein 20% by weight or more of the total content of the components (A) and (B) is derived from a concentrate of a tea extract. 4. The packaged beverage according to claim 2, wherein the extract of tea is an extract of unfermented tea or semi-fermented tea. 5. The packaged beverage according to claim 1, which has a pH of 3 to 7.