JP3597834B2 - Packaged beverage - Google Patents
Packaged beverage Download PDFInfo
- Publication number
- JP3597834B2 JP3597834B2 JP2002339735A JP2002339735A JP3597834B2 JP 3597834 B2 JP3597834 B2 JP 3597834B2 JP 2002339735 A JP2002339735 A JP 2002339735A JP 2002339735 A JP2002339735 A JP 2002339735A JP 3597834 B2 JP3597834 B2 JP 3597834B2
- Authority
- JP
- Japan
- Prior art keywords
- green tea
- tea extract
- weight
- beverage
- polymer catechins
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は総ポリフェノールに対して非重合体カテキン類を制御した緑茶抽出物とそれを用いた保存安定性が良好な容器詰飲料に関する。
【0002】
【従来の技術】
カテキン類の効果としてはコレステロール上昇抑制作用やαアミラーゼ活性阻害作用などが報告されている(例えば、特許文献1、2参照)。カテキン類のこのような生理効果を発現させるためには、成人一日あたり4〜5杯のお茶を飲むことが必要であることから、より簡便に大量のカテキン類を摂取するために、飲料にカテキン類を高濃度配合する技術が望まれていた。この方法の一つとして、緑茶抽出液の濃縮物(例えば、特許文献3〜5参照)などを利用して、カテキン類を飲料に溶解状態で添加する方法がある。
【0003】
しかしながら、緑茶抽出液の濃縮物を用いると、それに含まれる非重合体カテキン類以外の成分によって、非重合カテキン類を高濃度に含有する飲料の保存時の色調が変化してしまうという問題があった。
【0004】
【特許文献1】
特開昭60−156614号公報
【特許文献2】
特開平3−133928号公報
【特許文献3】
特開昭59−219384号公報
【特許文献4】
特開平4−20589号公報
【特許文献5】
特開昭61−130285号公報
【0005】
【発明が解決しようとする課題】
本発明の目的は、非重合体カテキン類に対する総ポリフェノール類の比率を調整した緑茶抽出物を用いて、高濃度のカテキン類を含有し、かつ長期保存後においても色調の安定した容器詰飲料を提供することにある。
【0006】
【課題を解決するための手段】
本発明者は、高濃度のカテキン類を含有する容器詰飲料の色調の変化を防止すべく、種々配合を検討した結果、非重合体カテキン類に対する総ポリフェノール類の比率を調整した緑茶抽出物を使用することにより、保存後も色調の安定した飲料が得られることを見出した。
【0007】
すなわち、本発明は、(A)非重合体カテキン類と(B)総ポリフェノール類との含有重量比[(A)/(B)]が0.83〜0.96である緑茶抽出物を配合した飲料であって、飲料中の非重合体カテキン類濃度が0.092〜0.5重量%である容器詰飲料を提供するものである。
【0008】
【発明の実施の形態】
本発明で非重合体カテキン類とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレートなどの非エピ体カテキン類とエピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートなどのエピ体カテキン類をあわせての総称である。
【0009】
本発明では、容器詰飲料における高い非重合体カテキン類濃度及び安定性を達成するために、(A)非重合体カテキン類と(B)総ポリフェノール類との含有重量比[(A)/(B)]が0.83〜0.96である緑茶抽出物が用いられる。
ここでいう緑茶抽出物とは、茶葉から熱水もしくは水溶性有機溶媒により抽出された抽出液を濃縮したものをさらに精製したもの、あるいは抽出液を直接精製したものであって、例えば特許文献3乃至5などに詳細に例示されている方法を応用することで、非重合体カテキン類と総ポリフェノール類の比率を調整することにより得ることができる。
また市販の三井農林(株)「ポリフェノン」、伊藤園(株)「テアフラン」、太陽化学(株)「サンフェノン」などの緑茶抽出液の濃縮物を用い、これらの非重合体カテキン類と総ポリフェノール類の成分調整を行うことにより、本発明の目的に適う緑茶抽出物を得ることもできる。
【0010】
緑茶抽出物の濃縮物の精製手段としては、例えば緑茶抽出液の濃縮物を水又は水と有機溶媒の混合物に懸濁し、これに有機溶媒を添加することにより生じた沈殿を除去し、次いで溶媒を留去する方法;緑茶抽出液の濃縮物を有機溶媒に溶解し、これに水又は水と有機溶媒の混合物を添加することにより生じた沈殿を除去し、次いで溶媒を留去する方法;等が挙げられる。
【0011】
ここでいう緑茶抽出物の形態としては、固体、水溶液、スラリー状など種々のものが挙げられる。
【0012】
本発明に用いる緑茶抽出物中の非重合体カテキン類(A)と総ポリフェノール類(B)の含有重量比[(A)/(B)]は、0.83〜0.96であり、好ましくは0.83〜0.94、更に好ましくは0.84〜0.93、特に好ましくは0.84〜0.92である。
緑茶抽出物中の総ポリフェノール類に対する非重合体カテキン類の比率が低すぎると、飲料に非重合体カテキン類以外の成分などが多く含まれてしまい、飲料保存時の色調の安定性を害し好ましくない。また緑茶抽出物中の総ポリフェノール類に対する非重合体カテキン類の比率が高すぎると、飲料の風味バランスが変化してしまい、好ましくない。
【0013】
ここで総ポリフェノール類とは、酒石酸鉄法により、標準液として没食子酸エチルを用い、没食子酸の換算量として求める方法によって定量される成分のことをいう。(参考文献:「緑茶ポリフェノール」飲食料品用機能性素材有効利用技術シリーズNO.10)。一般的に非重合体カテキン類やこれの重合物などが本測定方法により捕捉される。
【0014】
本発明に使用する緑茶としては、Camellia属、例えばC. sinensis、C. assamica、やぶきた種、又はそれらの雑種から得られる茶葉から製茶された茶葉が挙げられる。当該製茶された茶葉には、煎茶、番茶、玉露、てん茶、釜炒り茶などの緑茶類がある。
【0015】
本発明で用いる緑茶抽出物中の非重合体カテキン類の濃度は、30〜50重量%、好ましくは30〜45重量%、更に好ましくは30〜40重量%、特に好ましくは35〜40重量%がよい。
ここでいう非重合体カテキン類の濃度は、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートの合計8種の合計量に基づいて定義される。
緑茶抽出物中の非重合体カテキン類の濃度が、30重量%未満の場合、飲料に配合すべき緑茶抽出物自体の配合量が多くなる。緑茶抽出物中の非重合体カテキン類の濃度が、50重量%を超える場合、緑茶抽出物に存在する総ポリフェノール以外の遊離アミノ酸などの風味をよくする働きを持つ微量成分などを排除してしまう傾向にある。
【0016】
本発明で用いる緑茶抽出物中の非重合体カテキン類はエピガロカテキンガレート、ガロカテキンガレート、エピガロカテキン、ガロカテキンからなるガロ体と、エピカテキンガレート、カテキンガレート、エピカテキン、カテキンからなる非ガロ体の比率が、天然の緑茶葉の組成を維持している方が好ましい。したがって上記4種のガロ体総量は常に上記4種の非ガロ体総量を上回っているような精製条件で行うべきである。
【0017】
また、本発明で用いる緑茶抽出物中のカテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなるガレート体の全非重合体カテキン類中での割合が45重量%以上の方が、非重合体カテキン類の生理効果の有効性上好ましい。
【0018】
本発明で用いる緑茶抽出物中の総ポリフェノール類(B)の濃度は、35〜60重量%含有し、好ましくは35〜55重量%、更に好ましくは40〜55重量%がよい。
緑茶抽出物中の総ポリフェノール類の濃度が、60重量%を超える場合、緑茶抽出物中に含まれる他の呈味成分の含有量が少なくなってしまい、緑茶抽出物の風味上のバランスが崩れることがある。緑茶抽出物中の総ポリフェノール類の濃度が、35重量%未満の場合、有効成分である非重合体カテキン類の濃度が下がってしまうことになり、緑茶抽出物の飲料への配合量が多くなる。
【0019】
本発明の容器詰飲料は、前記特定の緑茶抽出物を配合した飲料であり、配合対象としては緑茶、半発酵茶及び発酵茶から選ばれた茶の抽出液;及び非茶系飲料が挙げられる。このうち、茶の抽出液に前記緑茶抽出物を配合した飲料が好ましく、緑茶の抽出液に前記緑茶抽出物を配合した緑茶飲料とするのが特に好ましい。半発酵茶としては烏龍茶が挙げられ、発酵茶としては紅茶が挙げられる。また非茶系飲料としては例えばソフトドリンクである炭酸飲料、果実エキス入り飲料、野菜エキス入りジュース、ニアウォーター、スポーツ飲料、ダイエット飲料などが挙げられる。
【0020】
本発明の容器詰飲料中には、非重合体であって水に溶解状態にある(A)非重合体カテキン類を、0.092〜0.5重量%含有するが、好ましくは0.1〜0.4重量%、更に好ましくは0.11〜0.3重量%、特に好ましくは0.12〜0.3重量%含有する。非重合体カテキン類含量がこの範囲にあると、多量の非重合カテキン類を容易に摂取しやすく、強烈な苦味、渋味、強い収斂性が生じない。当該非重合体カテキン類の濃度は、緑茶抽出物の配合量によって調整することができる。
【0021】
本発明の容器詰飲料は、苦味抑制剤を配合すると飲用しやすくなり好ましい。用いる苦味抑制剤は特に限定はないが、サイクロデキストリンが好ましい。サイクロデキストリンとしては、α−、β−、γ−サイクロデキストリン及び分岐α−、β−、γ−サイクロデキストリンが使用できる。サイクロデキストリンは飲料中に0.01〜0.5重量%、好ましくは0.01〜0.3重量%含有するのがよい。
【0022】
飲料のpHは、25℃で2〜7、好ましくは3〜7、より好ましくは5〜7とするのが非重合カテキン類の化学的安定性の点で好ましい。
【0023】
本発明の容器詰飲料には、茶由来の成分にあわせて、処方上添加して良い成分として、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、甘味料、酸味料、果汁エキス類、野菜エキス類、花蜜エキス類、pH調整剤、品質安定剤などの添加剤を単独、あるいは併用して配合しても良い。
【0024】
例えば甘味料としては、砂糖、ぶどう糖、果糖、異性化液糖、グリチルリチン、ステビア、アスパラテーム、フラクトオリゴ糖、ガラクトオリゴ糖などが挙げられる。酸味料としては、天然成分から抽出した果汁類のほか、クエン酸、酒石酸、リンゴ酸、乳酸、フマル酸、リン酸が挙げられる。飲料中に0.01〜0.5重量%、好ましくは0.01〜0.3重量%含有するのがよい。
無機酸類、無機酸塩類としてはリン酸、リン酸二ナトリウム、メタリン酸ナトリウム、ポリリン酸ナトリウムなどが挙げられる。飲料中に0.01〜0.5重量%、好ましくは0.01〜0.3重量%含有するのがよい。
【0025】
本発明の容器詰飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などの通常の形態で提供することができる。ここでいう容器詰飲料とは希釈せずに飲用できるものをいう。
【0026】
また本発明の容器詰飲料は、例えば、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で製造される。PETボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。また無菌下で、充填された容器に別の成分を配合して充填してもよい。更に、酸性下で加熱殺菌後、無菌下でpHを中性に戻すことや、中性下で加熱殺菌後、無菌下でpHを酸性に戻すなどの操作も可能である。
【0027】
【実施例】
カテキン類の測定
フィルター(0.8μm)でろ過し、次いで蒸留水で希釈した容器詰めされた飲料を、島津製作所製、高速液体クロマトグラフ(型式SCL−10AVP)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラム L−カラムTM ODS(4.6mm×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃でグラジエント法により行った。移動相A液は酢酸を0.1mol/L含有の蒸留水溶液、B液は酢酸を0.1mol/L含有のアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
【0028】
総ポリフェノール類の測定
総ポリフェノール類の測定は酒石酸鉄法により、標準液として没食子酸エチルを用い、没食子酸の換算量として求める。(参考文献:「緑茶ポリフェノール」飲食料品用機能性素材有効利用技術シリーズNO.10)。試料5mLを酒石酸鉄標準溶液5mLで発色させ、リン酸緩衝液で25mLに定溶し、540nmで吸光度を測定し、没食子酸エチルによる検量線から総ポリフェノール量を求める。
酒石酸鉄標準液の調製:硫酸第一鉄・7水和物100mg、酒石酸ナトリウム・カリウム(ロッシェル塩)500mgを蒸留水で100mLとする。
リン酸緩衝液の調製:1/15Mリン酸水素ニナトリウム溶液と1/15Mリン酸ニ水素ナトリウム溶液を混合しpH7.5に調整する。
【0029】
実施例1〜2、比較例1〜2
表1に示す成分を混合して、所定の後処理を行い、容器詰飲料を製造した。
【0030】
【表1】
【0031】
(*1)緑茶抽出物
ポリフェノンHG(東京フードテクノ製)100gを38重量%エタノール420gに分散させる。次に92.5%エタノール水溶液540gを10分で滴下した。その後、攪拌しつつ30分熟成した。熟成後、2号ろ紙にて荒濾過後、0.2μmメッシュを持つろ紙で濾過し残存していた不溶分を取り除いた。ここで得た濾過液に水200mLを加え、減圧濃縮後、凍結乾燥を施した。
得られた緑茶抽出物 非重合体カテキン類含有量38重量%、総ポリフェノール含有量44.7重量%、非重合体カテキン類/総ポリフェノール類=0.85
(*2)緑茶抽出物
ポリフェノンHG(東京フードテクノ製)100gを99.5重量%エタノール630gに分散させる。水270gを10分で滴下した。その後、攪拌しつつ30分熟成した。熟成後、2号ろ紙にて荒濾過後、0.2μmメッシュを持つろ紙で濾過し残存していた不溶分を取り除いた。ここで得た濾過液に水200mLを加え、減圧濃縮後、凍結乾燥を施した。
得られた緑茶抽出物 非重合体カテキン類含有量37重量%、総ポリフェノール含有量40.6重量%、非重合体カテキン類/総ポリフェノール=0.91
(*3)緑茶抽出物
ポリフェノンHG(東京フードテクノ製)
非重合体カテキン類含有量33.70重量%、総ポリフェノール類含有量41.6%、非重合体カテキン類/総ポリフェノール類=0.81
(*4)緑茶抽出液の凍結乾燥品
90℃に加温した1000gの湯中に煎茶葉を40g加え、穏やかに攪拌しながら5分間抽出を行った。抽出後二枚重ねの2号ろ紙にて濾過を行い、濾過液は速やかに室温まで冷却した。この抽出液を凍結乾燥した。
得られた緑茶抽出液の凍結乾燥品 非重合体カテキン類含有量33重量%、総ポリフェノール類含有量41重量%
(*5)市販飲用水 表示 カルシウム含有量7.1mg/100mL、マグネシウム含有量2.4mg/100mL、ナトリウム含有量4.7mg/100mL
(*6)後処理済の容器詰飲料を55℃にて一週間放置し、その間の外観の変化を観察した。
【0032】
容器詰飲料の55℃保存試験の結果、実施例1〜2の飲料は非重合体カテキン類を高濃度で配合しているにもかかわらず、保存後に色調の変化がなく、安定であることがわかる。
これに対して比較例1においては非重合体カテキン類の含有量が低いために、特に問題は生じないものの、比較例2では経日とともに黒ずんだ外観となってしまった。
【0033】
本発明の容器詰飲料は、非重合体カテキン類を高濃度含有し、かつ外観の変化を生じず市販に適している。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a green tea extract in which non-polymer catechins are controlled with respect to total polyphenols, and a packaged beverage using the same, which has good storage stability.
[0002]
[Prior art]
As the effects of the catechins, a cholesterol increase inhibitory action and an α-amylase activity inhibitory action have been reported (for example, see Patent Documents 1 and 2). To express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per adult day. A technique for blending catechins at a high concentration has been desired. As one of the methods, there is a method of adding a catechin to a beverage in a dissolved state using a concentrate of a green tea extract (for example, see Patent Documents 3 to 5).
[0003]
However, when a concentrate of a green tea extract is used, there is a problem that the color tone of a beverage containing a high concentration of non-polymerized catechins changes during storage due to components other than the non-polymer catechins contained therein. Was.
[0004]
[Patent Document 1]
JP-A-60-156614 [Patent Document 2]
Japanese Patent Application Laid-Open No. 3-13928 [Patent Document 3]
JP-A-59-219384 [Patent Document 4]
JP-A-4-20589 [Patent Document 5]
JP-A-61-130285 [0005]
[Problems to be solved by the invention]
An object of the present invention is to use a green tea extract in which the ratio of total polyphenols to non-polymer catechins is adjusted to contain a high concentration of catechins, and to provide a packaged beverage having a stable color tone even after long-term storage. To provide.
[0006]
[Means for Solving the Problems]
The present inventors have studied various formulations to prevent a change in the color tone of a packaged beverage containing a high concentration of catechins.As a result, a green tea extract in which the ratio of total polyphenols to non-polymer catechins was adjusted was obtained. It has been found that by using the same, a beverage having a stable color tone can be obtained even after storage.
[0007]
That is, the present invention comprises blending a green tea extract having a weight ratio [(A) / (B)] of (A) non-polymer catechins and (B) total polyphenols of 0.83 to 0.96. The present invention provides a packaged beverage having a non-polymer catechin concentration in the beverage of 0.092 to 0.5% by weight .
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the non-polymer catechins are catechins, gallocatechin, non-epicate catechins such as catechin gallate and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. Is a collective term for
[0009]
In the present invention, in order to achieve a high non-polymer catechin concentration and stability in a packaged beverage, the content weight ratio of (A) non-polymer catechins to (B) total polyphenols [(A) / ( B)] is a green tea extract of 0.83 to 0.96.
The green tea extract as used herein refers to a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent, or a product obtained by directly purifying the extract. It can be obtained by adjusting the ratio of the non-polymer catechins to the total polyphenols by applying the methods exemplified in detail in Examples 5 to 5.
Using non-polymer catechins and total polyphenols using commercially available concentrates of green tea extract such as Mitsui Norin Co., Ltd. "Polyphenone", ITO EN Co., Ltd. "Theafuran", Taiyo Kagaku Co., Ltd. "Sunphenone" By adjusting the components described above, a green tea extract suitable for the purpose of the present invention can also be obtained.
[0010]
As a means for purifying the concentrate of the green tea extract, for example, a concentrate of the green tea extract is suspended in water or a mixture of water and an organic solvent, and a precipitate formed by adding an organic solvent thereto is removed. A method of dissolving a concentrate of a green tea extract in an organic solvent, removing water and a precipitate formed by adding water or a mixture of water and an organic solvent, and then distilling off the solvent; Is mentioned.
[0011]
Examples of the form of the green tea extract here include various forms such as a solid, an aqueous solution, and a slurry.
[0012]
The weight ratio [(A) / (B)] of the non-polymer catechins (A) and the total polyphenols (B) in the green tea extract used in the present invention is 0.83 to 0.96, and is preferably Is from 0.83 to 0.94, more preferably from 0.84 to 0.93, particularly preferably from 0.84 to 0.92.
If the ratio of the non-polymer catechins to the total polyphenols in the green tea extract is too low, the beverage contains a large amount of components other than the non-polymer catechins, which hinders the stability of the color tone during storage of the beverage and is preferable. Absent. On the other hand, if the ratio of the non-polymer catechins to the total polyphenols in the green tea extract is too high, the flavor balance of the beverage changes, which is not preferable.
[0013]
Here, the total polyphenols refer to components determined by the iron tartrate method using ethyl gallate as a standard solution and obtaining a converted amount of gallic acid. (Reference: "Green tea polyphenol", Functional material effective use technology series No. 10 for food and drink). Generally, non-polymer catechins and their polymers are captured by the present measurement method.
[0014]
Green tea used in the present invention includes Camellia sp. sinensis, C.I. tea leaves produced from tea leaves obtained from assamica, Yabutaki seeds, or hybrids thereof. The tea leaves thus produced include green teas such as sencha, bancha, gyokuro, tencha, and roasted tea.
[0015]
The concentration of the non-polymer catechins in the green tea extract used in the present invention is 30 to 50% by weight, preferably 30 to 45% by weight, more preferably 30 to 40% by weight, and particularly preferably 35 to 40% by weight. Good.
The concentration of the non-polymer catechins referred to herein is defined based on the total amount of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. You.
When the concentration of the non-polymer catechins in the green tea extract is less than 30% by weight, the amount of the green tea extract itself to be added to the beverage increases. When the concentration of the non-polymer catechins in the green tea extract exceeds 50% by weight, trace components having a function of improving the flavor such as free amino acids other than the total polyphenols present in the green tea extract are excluded. There is a tendency.
[0016]
Non-polymer catechins in the green tea extract used in the present invention are epigallocatechin gallate, gallocatechin gallate, epigallocatechin, a gallo form composed of gallocatechin, and epicatechin gallate, catechin gallate, epicatechin, non-gallo composed of catechin It is preferred that the body proportions maintain the composition of natural green tea leaves. Therefore, the purification should be carried out under such conditions that the total amount of the four types of Galo bodies always exceeds the total amount of the four non-Gallo forms.
[0017]
Further, the catechin gallate in the green tea extract used in the present invention, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate, the proportion of the gallate compound in all non-polymer catechins is 45% by weight or more, It is preferable in terms of the effectiveness of the physiological effect of non-polymer catechins.
[0018]
The concentration of the total polyphenols (B) in the green tea extract used in the present invention is 35 to 60% by weight, preferably 35 to 55% by weight, and more preferably 40 to 55% by weight.
When the concentration of the total polyphenols in the green tea extract exceeds 60% by weight, the content of other taste components contained in the green tea extract becomes small, and the flavor balance of the green tea extract is lost. Sometimes. If the concentration of the total polyphenols in the green tea extract is less than 35% by weight, the concentration of the non-polymer catechins as the active ingredient will decrease, and the amount of the green tea extract in the beverage will increase. .
[0019]
The packaged beverage of the present invention is a beverage in which the above specific green tea extract is blended. Examples of the blending target include a tea extract selected from green tea, semi-fermented tea and fermented tea; and non-tea beverages. . Among these, a beverage in which the green tea extract is blended with the tea extract is preferable, and a green tea beverage in which the green tea extract is blended with the green tea extract is particularly preferable. Oolong tea is mentioned as semi-fermented tea, and black tea is mentioned as fermented tea. Examples of the non-tea beverage include soft drinks such as carbonated beverages, beverages containing fruit extracts, juices containing vegetable extracts, near water, sports beverages, and diet beverages.
[0020]
The packaged beverage of the present invention contains 0.092 to 0.5% by weight of the non-polymeric catechins (A) which are non-polymeric and dissolved in water, preferably 0.1 to 0.1% by weight. To 0.4% by weight, more preferably 0.11 to 0.3% by weight, particularly preferably 0.12 to 0.3% by weight. When the content of the non-polymer catechins is in this range, a large amount of the non-polymer catechins can be easily ingested, and strong bitterness, astringency, and strong astringency do not occur. The concentration of the non-polymer catechins can be adjusted by the amount of the green tea extract.
[0021]
The packaged beverage of the present invention is preferably mixed with a bitterness inhibitor because it is easy to drink. The bitterness suppressor used is not particularly limited, but cyclodextrin is preferred. As cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin may be contained in the beverage in an amount of 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0022]
The pH of the beverage at 25C is preferably 2 to 7, preferably 3 to 7, and more preferably 5 to 7 in view of the chemical stability of the non-polymerized catechins.
[0023]
In the packaged beverage of the present invention, in accordance with the components derived from tea, as components that may be added in the formulation, antioxidants, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Additives such as inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, sour agents, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, alone or in combination You may mix.
[0024]
For example, examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, galactooligosaccharide and the like. Examples of the acidulant include juice extracted from natural components, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. The beverage may contain 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like. The beverage may contain 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0025]
Containers used for the packaged beverage of the present invention 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, like ordinary beverages. And the like. Here, the packaged beverage means a beverage that can be drunk without dilution.
[0026]
The packaged beverage of the present invention is manufactured under sterilization conditions specified in the Food Sanitation Law, for example, when it can be heat-sterilized after filling into a container such as a metal can. For PET bottles and paper containers that cannot be retort sterilized, 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. Further, 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.
[0027]
【Example】
Measurement of catechins Filtered with a filter (0.8 μm) and then diluted with distilled water, the packed beverage was subjected to an octadecyl group 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 mm × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was installed, and the column temperature was 35 ° C. by a gradient method. The mobile phase A liquid 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. .
[0028]
Measurement of total polyphenols Total polyphenols are determined by the iron tartrate method using ethyl gallate as a standard solution and as a converted amount of gallic acid. (Reference: "Green tea polyphenol", Functional material effective use technology series No. 10 for food and drink). A sample (5 mL) is colored with 5 mL of a standard iron tartrate solution, is dissolved in 25 mL with a phosphate buffer, and the absorbance is measured at 540 nm. The total polyphenol content is determined from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium potassium potassium tartrate (Rochel salt) are made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.
[0029]
Examples 1-2, Comparative Examples 1-2
The components shown in Table 1 were mixed and subjected to predetermined post-treatment to produce a packaged beverage.
[0030]
[Table 1]
[0031]
(* 1) 100 g of green tea extract Polyphenon HG (manufactured by Tokyo Food Techno) is dispersed in 420 g of 38% by weight ethanol. Next, 540 g of a 92.5% aqueous ethanol solution was added dropwise over 10 minutes. Then, it aged for 30 minutes while stirring. After aging, the mixture was roughly filtered through a No. 2 filter paper, and then filtered through a filter paper having a 0.2 μm mesh to remove remaining insolubles. 200 mL of water was added to the filtrate obtained here, concentrated under reduced pressure, and freeze-dried.
Green tea extract obtained Non-polymer catechins content 38% by weight, total polyphenol content 44.7% by weight, non-polymer catechins / total polyphenols = 0.85
(* 2) 100 g of green tea extract polyphenon HG (manufactured by Tokyo Food Techno) is dispersed in 630 g of 99.5% by weight ethanol. 270 g of water was added dropwise in 10 minutes. Then, it aged for 30 minutes while stirring. After aging, the mixture was roughly filtered through a No. 2 filter paper, and then filtered through a filter paper having a 0.2 μm mesh to remove remaining insolubles. 200 mL of water was added to the filtrate obtained here, concentrated under reduced pressure, and freeze-dried.
The obtained green tea extract has a non-polymer catechin content of 37% by weight, a total polyphenol content of 40.6% by weight, and a non-polymer catechin / total polyphenol = 0.91.
(* 3) Green tea extract Polyphenon HG (Tokyo Food Techno)
Non-polymer catechins content 33.70% by weight, total polyphenols content 41.6%, non-polymer catechins / total polyphenols = 0.81
(* 4) Freeze-dried green tea extract solution 40 g of sencha leaf was added to 1000 g of hot water heated to 90 ° C., and extraction was performed for 5 minutes with gentle stirring. After the extraction, filtration was performed with two filter papers, and the filtrate was immediately cooled to room temperature. This extract was freeze-dried.
Lyophilized product of the obtained green tea extract Non-polymer catechins content 33% by weight, total polyphenols content 41% by weight
(* 5) Commercial drinking water indication Calcium content 7.1 mg / 100 mL, magnesium content 2.4 mg / 100 mL, sodium content 4.7 mg / 100 mL
(* 6) The post-treated packaged beverage was allowed to stand at 55 ° C. for one week, and changes in appearance during that time were observed.
[0032]
As a result of the 55 ° C. storage test of the packaged beverage, the beverages of Examples 1 and 2 were stable without color change after storage, even though the non-polymer catechins were blended at a high concentration. Understand.
On the other hand, in Comparative Example 1, since the content of the non-polymer catechins was low, there was no particular problem, but in Comparative Example 2, the appearance became darker with the passage of time.
[0033]
The packaged beverage of the present invention contains a high concentration of non-polymer catechins and is suitable for commercial use without any change in appearance.
Claims (3)
Priority Applications (14)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002339735A JP3597834B2 (en) | 2002-11-22 | 2002-11-22 | Packaged beverage |
PCT/JP2003/013700 WO2004037022A1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
EP11173763.1A EP2382877B8 (en) | 2002-10-28 | 2003-10-27 | Green tea extract |
KR1020057005930A KR101049391B1 (en) | 2002-10-28 | 2003-10-27 | Decaffeine Method of Caffeine-Containing Catechin Compositions |
CN2006101695003A CN1981586B (en) | 2002-10-28 | 2003-10-27 | Method for purifying condensate of tea extraction compound |
EP13178703.8A EP2659791B1 (en) | 2002-10-28 | 2003-10-27 | Caffeine-containing catechin compound composition |
EP11173762.3A EP2382876B1 (en) | 2002-10-28 | 2003-10-27 | Method of purifying a solid concentrate of a tea extract. |
US10/532,727 US7883734B2 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
AU2003275679A AU2003275679A1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
EP03758933.0A EP1557097B1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
TW092129912A TW200418395A (en) | 2002-10-28 | 2003-10-28 | Method of removing caffeine from caffeine-containing catechin compound composition |
TW099122034A TW201038206A (en) | 2002-10-28 | 2003-10-28 | Method of removing caffeine from caffeine-containing catechin compound composition |
US12/971,555 US8574655B2 (en) | 2002-10-28 | 2010-12-17 | Packaged beverage with caffeine-containing catechin composition |
US14/029,259 US9198946B2 (en) | 2002-10-28 | 2013-09-17 | Green tea extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002339735A JP3597834B2 (en) | 2002-11-22 | 2002-11-22 | Packaged beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004166671A JP2004166671A (en) | 2004-06-17 |
JP3597834B2 true JP3597834B2 (en) | 2004-12-08 |
Family
ID=32702621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2002339735A Expired - Lifetime JP3597834B2 (en) | 2002-10-28 | 2002-11-22 | Packaged beverage |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3597834B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008072360A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Catechin composition and method for producing the same |
JP4997087B2 (en) * | 2007-01-24 | 2012-08-08 | 花王株式会社 | Cakes |
JP4997088B2 (en) * | 2007-01-24 | 2012-08-08 | 花王株式会社 | Baked goods |
JP4940047B2 (en) * | 2007-08-03 | 2012-05-30 | 花王株式会社 | Container drink |
CN102573510A (en) * | 2009-10-21 | 2012-07-11 | 花王株式会社 | Ice cream |
JP5751750B2 (en) * | 2009-12-21 | 2015-07-22 | 花王株式会社 | Instant tea |
-
2002
- 2002-11-22 JP JP2002339735A patent/JP3597834B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JP2004166671A (en) | 2004-06-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3378577B1 (en) | Drink | |
JP3597856B2 (en) | Packaged tea beverage | |
US7811619B2 (en) | Green tea beverage and method of making same | |
US20080026113A1 (en) | Packaged tea beverage | |
JP2004321105A (en) | Green tea extract treated with tannase | |
JP3329799B2 (en) | Packaged beverage | |
JP3342698B2 (en) | Packaged beverage | |
JP3338705B2 (en) | Manufacturing method of packaged beverage | |
JP3590028B2 (en) | Semi-fermented tea or fermented tea beverage with high catechin content | |
JP2006042728A (en) | Amino acid-containing tea beverage | |
JP4768534B2 (en) | Containerized green tea beverage | |
JP5366784B2 (en) | Container drink | |
JP3766660B2 (en) | Production method of packaged beverages | |
JP3597834B2 (en) | Packaged beverage | |
EP1576887B1 (en) | Packaged tea drink | |
JP4383337B2 (en) | High concentration catechin-containing container-packed oolong tea drink | |
JP2003259806A (en) | Method for producing green tea beverage | |
JP3569274B2 (en) | Packaged beverage | |
JP2003304811A (en) | Method for producing green tea polyphenol | |
JP3638560B2 (en) | Production method of semi-fermented tea beverage and fermented tea beverage | |
JP3638583B2 (en) | Method for producing tea beverage | |
JP4383329B2 (en) | Containerized tea beverage | |
JP2004357539A (en) | Bottled coffee drink | |
JP4119829B2 (en) | Green tea bottled beverage | |
JP4280156B2 (en) | Container drink |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040315 |
|
A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20040323 |
|
RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20040323 |
|
A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20040517 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040525 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040714 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20040824 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040909 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 3597834 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080917 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080917 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090917 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090917 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100917 Year of fee payment: 6 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110917 Year of fee payment: 7 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120917 Year of fee payment: 8 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130917 Year of fee payment: 9 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |