JP3615213B1 - Container drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To contain a high concentration of catechins, reduced in bitterness and astringency and suitable for long-term drinking, excellent in bitterness and astringency, and stable over the throat, and filled in a transparent container and stored at high temperature Providing packaged beverages that are stable in color for a long time.
A container-packed beverage containing a green tea extract comprising the following components (A), (B) and (C):
(A) Non-polymer catechins 0.01 to 1.0% by weight,
(B) Oxalic acid or salt thereof (C) Contains caffeine, (B) Content ratio by weight of oxalic acid or salt thereof and (A) non-polymer catechins [(B) / (A)] Is a container-packed beverage in which the weight ratio [(A) / (C)] of (A) non-polymer catechins and (C) caffeine is 5 to 10,000.
[Selection figure] None

Description

  The present invention contains a high concentration of catechin blended with green tea extract, suitable for long-term drinking with reduced bitterness and astringency, excellent bitterness, astringency and throat stability, high temperature in a transparent container The present invention relates to a packaged beverage excellent in color tone stability during storage.

  The effects of catechins have been reported to inhibit cholesterol elevation, inhibit amylase activity, etc. (see, for example, Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. Therefore, in order to ingest a large amount of catechins more easily, A technique for blending high concentrations of catechins is desired. As one of these methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (for example, see Patent Documents 3 to 5).

  However, if a commercially available concentrate of green tea extract is used as it is, it is necessary to develop a physiological effect by catechin due to strong astringency and bitterness due to the influence of the components contained in the concentrate of green tea extract and poor throat. It was not suitable for long-term drinking. On the other hand, as a method of reducing astringency, which is one of the factors unsuitable for long-term drinking, there is a method of blending dextrin, but when blending catechins at a high concentration, this alone is not sufficient was there. Even if the beverage system contains sweeteners, using a commercially available concentrate of green tea extract as it is, its astringency and bitterness are strong, and there is an unnecessary flavor derived from green tea. There was a phenomenon of changing, and the stability of bitterness and astringency was not excellent, and it was not suitable for long-term drinking (for example, Patent Document 6). Also, the appearance of the beverage was likely to change during high temperature storage, and the color tone was not stable for a long time after filling in a transparent container.

In addition, as a method for producing low caffeine tea polyphenol, there is a method in which caffeine is highly removed (for example, polyphenol / caffeine ratio 20000) by using a synthetic adsorbent or the like to obtain a highly pure polyphenol. Along with the removal, it also removes taste components such as amino acids and pectin and astringency-inhibiting substances that are originally present in the tea extract, and there is a phenomenon that bitterness and astringency change especially when stored at high temperatures. It was not excellent in the stability of the taste and was not suitable for the purpose of drinking for a long time (for example, Patent Document 6). Also, the appearance of the beverage was likely to change during high temperature storage, and the color tone was not stable for a long time after filling in a transparent container.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 Japanese translation of PCT publication No. 10-501407

  The object of the present invention is to contain a high concentration of catechins, and even when a green tea extract is used, bitterness and astringency are reduced and suitable for long-term drinking, and excellent in bitterness, astringency and stability over the throat Another object of the present invention is to provide a packaged beverage in which the appearance of the beverage is easily changed during high-temperature storage and is filled in a transparent container and has a stable color tone for a long period of time.

  As a result of examining the flavor improvement that can withstand long-term drinking of a packaged beverage containing a high concentration of catechins, the present inventor has reduced the oxalic acid concentration and adjusted the ratio of caffeine to non-polymer catechins. The beverage composition has no green tea flavor, almost no bitterness or astringency, is suitable for long-term drinking with no off-flavors and odors, and has excellent bitterness, astringency and stability over the throat, and is transparent. It has been found that a high-concentration catechin-containing beverage having a stable color tone for a long period of time even when filled in a container and stored can be obtained.

That is, the present invention is a packaged beverage blended with a green tea extract, the following components (A), (B) and (C),
(A) Non-polymer catechins 0.01 to 1.0% by weight,
(B) Oxalic acid or a salt thereof (C) Caffeine is included, and (B) The content weight ratio [(B) / (A)] of oxalic acid or a salt thereof and (A) non-polymer catechins is 0.00005 0.05, and (a) providing a non-polymer catechins (C) containing the weight ratio of caffeine [(a) / (C)] is packaged beverage is from 10 to 10,000 To do.

  The container-packed beverage of the present invention contains a high concentration of non-polymer catechins, has no green tea flavor and other off-flavors and off-flavors, is reduced in bitterness and astringency, and is suitable for long-term drinking. It is excellent in stability and over the throat, and even when filled in a transparent container and stored at high temperature, the color tone is stable for a long period of time, and is particularly useful as a non-tea-based packaged beverage.

  In the present invention, (A) non-polymer catechins are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. It is a general term for all catechins, and refers to catechins that are not only non-polymers but also non-oxidants.

The container-packed beverage of the present invention contains 0.01 to 1.0% by weight of (A) non-polymer catechins dissolved in water, preferably 0.03 to 0.5% by weight. More preferably 0.04 to 0.4% by weight, still more preferably 0.05 to 0.3% by weight, still more preferably 0.06 to 0.3% by weight, particularly preferably 0.092 to 0.26%. % By weight, most preferably 0.1 to 0.15% by weight. When the content of non-polymer catechins is within this range, a large amount of non-polymer catechins can be easily taken, which is preferable from the viewpoint of the color tone immediately after preparation of the beverage. The density | concentration of the said non-polymer catechin can be adjusted with the compounding quantity of a green tea extract.
Further, the daily intake amount for adults for promoting accumulation fat burning promotion, dietary fat burning promotion and liver β-oxidation gene expression promotion is 300 mg or more, preferably 450 mg or more as non-polymer catechins, 500 mg or more is preferred. Specifically, anti-obesity effects and visceral fat reduction effects have been confirmed by ingesting 483 mg, 555 mg, 900 mg, and the like per beverage (Japanese Patent Laid-Open No. 2002-326932).
Therefore, in the packaged beverage of the present invention, the daily intake amount for adults is 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more as non-polymer catechins, meaning that the necessary intake amount per day is ensured. Therefore, it is preferable that there is a blending amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more per one packaged beverage (350 to 500 mL) of the present invention.

The weight ratio [(B) / (A)] of (B) oxalic acid or a salt thereof and (A) non-polymer catechins in the packaged beverage of the present invention is 0.00005 to 0.05 , preferably it is 0.0005 to 0.05, preferably in further 0.001 to 0.05, more preferably from 0.001 to 0.03. When [(B) / (A)] is in this range, intense bitterness, astringency, and strong astringency do not occur, and the throat is excellent. (B) Oxalic acid in the present invention contains oxalic acid or a salt thereof naturally present in green tea extract, flavor, fruit juice and other components, and newly added oxalic acid or a salt thereof. . When adjusting the oxalic acid concentration in the beverage of the present invention with the oxalic acid concentration in the green tea extract used as a raw material, when the oxalic acid concentration is too low, the purity of the green tea extract used as a raw material is extremely high This is not preferable since the tea leaf-derived astringency suppressing component and the like have been eliminated at the same time. On the other hand, when the oxalic acid concentration is too high, astringent taste derived from oxalic acid appears, which is not suitable for blending into beverages.

The content weight ratio of the the packaged beverage according to the invention with non-polymer catechins (A) and (C) caffeine [(A) / (C)] is a 10-10000, is good Mashiku 10-10000 More preferably, it is 20-10000, More preferably, it is 25-4000, Most preferably, it is 35-1000. If the ratio of non-polymer catechins to caffeine is too low, the beverage's original appearance is impaired, which is not preferable. Moreover, when the ratio of the non-polymer catechins to caffeine is too high, it is not preferable in terms of flavor balance. (C) Caffeine contains caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, and newly added caffeine.

  The packaged beverage of the present invention may contain sodium ions and / or potassium ions. The beverage of the present invention containing these ions is useful as a beverage form such as a sports drink and an isotonic beverage. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise.

Among the main physiological electrolytes are sodium and potassium. These ionic components can be contained by adding water-soluble components or inorganic salts corresponding thereto. They are also present in fruit juices and tea extracts. The amount of the electrolyte or ionic component in the beverage of the present invention is the content in the final drinkable container-packed beverage. The electrolyte concentration refers to the ion concentration, not the salt concentration. The potassium ion component is a salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof. Or as a component of added fruit juice or tea. Potassium ions are preferably contained in the packaged beverage of the present invention in an amount of preferably 0.001 to 0.2% by weight, more preferably 0.002 to 0.15% by weight, particularly 0.003 to 0.12% by weight. Is preferred. Similarly, the sodium ion component is readily available such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. It can be blended as a hydrated sodium salt or as a component of added fruit juice or tea. The sodium concentration is preferably lower in order to facilitate the absorption of water by osmotic pressure, but it is important in the present invention that the sodium concentration is not osmotically sucked from the body into the intestine. The concentration of sodium required to do this is preferably lower than that of plasma sodium. Sodium ions are preferably contained in the packaged beverage of the present invention in an amount of 0.001 to 0.5% by weight, more preferably 0.002 to 0.4% by weight, and further 0.003 to 0.2% by weight. Is preferred. In addition to potassium and sodium ions, the packaged beverage of the present invention is preferably 0.001 to 0.5% by weight, more preferably 0.002 to 0.4% by weight, particularly preferably 0.003 to 0.3%. Further weight percent of chloride ions can be included. The chloride ion component can be formulated in the form of a salt such as sodium chloride or potassium chloride. Other trace ions such as calcium and magnesium, zinc, iron may also be included. These ions may also be blended as salts. The total amount of ions present in the beverage includes the amount of ions naturally present in the beverage as well as the amount of ions added. For example, when sodium chloride is added, that amount of sodium ions and that amount of chloride ions are accordingly included in the total amount of each ion.
Here, if the sodium ion or potassium ion concentration is too low, it may be unsatisfactory in taste depending on the scene of drinking, and effective mineral supplementation cannot be achieved. On the other hand, if too much, the taste of the salt itself becomes strong, which is not preferable for long-term drinking.

A sweetener is used for the container-packed drink of this invention in order to improve a taste. As the sweetener, artificial sweeteners, carbohydrates, and glycerol (for example, glycerin) are used. These sweeteners are contained in the container-packed beverage of the present invention in an amount of 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight. If it is less than the lower limit, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, if the upper limit is exceeded, the sensation of being too sweet and caught in the throat is strong, and the over-throat is lowered.
As the sweetener in the container-packed beverage of the present invention, it is preferable to use a sweetener of carbohydrates when the intended container-packed beverage has energy supplement. In addition, when sweet energy is not intended, artificial sweeteners are preferably used. Among these, an artificial sweetener alone system, an artificial sweetener and a glucose compound, or a combination of an artificial sweetener and a fructose compound is preferable. If the system uses a large amount of glucose and fructose, a change in flavor accompanying a change in temperature in the catechin-containing beverage is extremely undesirable.

  Examples of artificial sweeteners that can be used in the present invention include saccharin and saccharin sodium, aspartame, acesulfame-K, sucralose, neotame and other high-sweetness sweeteners, and sugar alcohols such as sorbitol, erythritol, and xylitol. As products, slim-up sugar made of aspartame, lacanto S containing erythritol, pal sweet made of erythritol and aspartame can be used as appropriate. The content of these artificial sweeteners is the same as described above.

  Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention. Soluble carbohydrates serve as sweeteners and energy sources. In selecting the carbohydrates to be used in the beverage of the present invention, it is important to consider sufficient gastric emptying and intestinal absorption rates. The carbohydrate may be a mixture of glucose and fructose, or a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose. The term “carbohydrate” as used herein includes monosaccharides, oligosaccharides, complex polysaccharides and mixtures thereof.

  Monosaccharides that can be used here include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. The amount of glucose in the packaged beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight. Fructose, known as fructose, is a ketohexose. The amount of fructose in the container-packed beverage of the present invention is 0.0001 to 20% by weight, further 0.001 to 15% by weight, particularly 0.001 to 10% by weight.

  Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention, and oligosaccharides include carbohydrates that produce these two monosaccharides in the body (ie, sucrose, maltodextrin, corn syrup, high fructose corn syrup). ). An important type of this oligosaccharide is a disaccharide. An example of a disaccharide is sucrose known as sucrose or sugar beet sugar. The amount of sucrose in the container-packed beverage of the present invention is 0.001 to 20% by weight, further 0.001 to 15% by weight, particularly 0.001 to 10% by weight.

  The pH of the packaged beverage of the present invention is 2 to 6, preferably 2 to 5, and more preferably 2 to 4.5 in terms of catechin stability. If the pH is too low, the sourness and pungent odor of the beverage will become strong. Moreover, if the pH is too high, the flavor cannot be harmonized and the palatability is lowered, which is not preferable.

The packaged beverage of the present invention is obtained by adjusting the components of the green tea extract and further blending the necessary components.
The green tea extract used as a raw material is obtained from a concentrate of green tea extract containing 20 to 90% by weight of non-polymer catechins in a solid content, from (A) non-polymer catechins and (C) caffeine. the content weight ratio [(a) / (C) ] is preferably obtained by removing caffeine to be in the range of 10 to 10,000. The green tea extract as used herein refers to a product obtained by further purifying an extract extracted from tea leaves with hot water or a water-soluble organic solvent, or a product obtained by directly purifying the extracted extract ( It can be obtained by adjusting the ratio of A) non-polymer catechins and (C) caffeine. Further, tea leaves or preparations treated in a supercritical fluid may be used, or catechins adsorbed on an adsorbent and desorbed with an aqueous ethanol solution may be purified. Moreover, these non-polymer catechins and caffeine are used by using concentrates of green tea extracts such as commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN “Teafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”. The green tea extract suitable for the object of the present invention can be obtained by adjusting the ingredients of the above.

  As a means for purifying the concentrate of green tea extract, for example, the concentrate formed by suspending the concentrate of green tea extract in water or a mixture of water and an organic solvent, removing the precipitate formed by adding the organic solvent thereto, and then removing the solvent A method in which a concentrate of a green tea extract is dissolved in an organic solvent, a precipitate formed by adding water or a mixture of water and an organic solvent is removed thereto, and then the solvent is distilled off; Examples include a method in which a concentrate of an extract is dissolved in water, cooled to 5 ° C. or lower to generate cream-down, and the turbid product is removed. As a particularly preferred method, a concentrate of green tea extract containing 20 to 90% by weight of non-polymer catechins in the solid content is dissolved in a mixed solution of organic solvent and water in a weight ratio of 9/1 to 1/9. And contact with activated carbon and acid clay or activated clay. Alternatively, other than these, purification by supercritical extraction or adsorption by an adsorption resin and elution with an ethanol solution may be used.

  Examples of the form of the green tea extract here include various forms such as a solid, an aqueous solution, and a slurry, and the aqueous solution and the slurry are particularly preferable because of little history such as drying.

The content weight ratio [(A) / (C)] of (A) non-polymer catechins and (C) caffeine in the green tea extract used in the present invention is preferably 10 to 10000, more preferably 10 to 8000, more preferably 10-6000, more preferably 10-4000, particularly preferably 10 to 1,000. If the ratio of the non-polymer catechins to caffeine in the green tea extract is too low, the beverage contains a large amount of components other than the non-polymer catechins, which is unfavorable because it impairs the original appearance of the beverage. On the other hand, if the ratio of non-polymer catechins to caffeine in the green tea extract is too high, astringency-inhibiting ingredients derived from tea leaves are eliminated at the same time when caffeine is removed, which is not preferable in terms of flavor balance.

The concentration of non-polymer catechins in the green tea extract used in the present invention is 20 to 90% by weight, preferably 20 to 87% by weight, more preferably 23 to 85% by weight, and particularly preferably 25 to 82% by weight. Good.
If the concentration of the non-polymer catechins in the green tea extract is too low, the amount of the purified green tea extract itself to be blended in the beverage increases. If the concentration of non-polymer catechins in the green tea extract is too high, it tends to eliminate trace components that have a function to improve the flavor such as free amino acids other than total polyphenols present in the green tea extract. .

  In addition, the proportion of the generic gallate body composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the green tea extract used in the present invention is 35 to 100% by weight in all non-polymer catechins. However, it is preferable on the effectiveness of the physiological effect of non-polymer catechins. In terms of ease of seasoning, it is more preferably 35 to 98% by weight, and particularly preferably 35 to 95% by weight.

  The container-packed beverage of the present invention is preferably mixed with a bitter and astringent taste suppressant because it is easy to drink. The bitter and astringent taste inhibitor to be used is not particularly limited, but cyclodextrin is preferred. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.005 to 0.5% by weight, preferably 0.01 to 0.3% by weight. In the packaged beverage of the present invention, as ingredients that may be added in accordance with the ingredients derived from tea, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, emulsifiers, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. These additives may be added alone or in combination.

  A fragrance | flavor and fruit juice are mix | blended with the drink of this invention in order to improve palatability. In general, fruit juice is called fruit juice, and fragrance is called flavor. Natural or synthetic fragrances and fruit juices can be used in the present invention. These can be selected from fruit juice, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavors, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. Preferred fruit juices are apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, cuy, pineapples, passion fruits, mangos, guava, raspberries and cherries. Citrus juice, preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof are particularly preferred. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the beverage of the present invention in an amount of 0.001 to 20% by weight, more preferably 0.002 to 10% by weight. This concentration is based on the single strength of the beverage. Fruit flavors, plant flavors, tea flavors and mixtures thereof can also be used as fruit juice. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. In addition to citrus flavors, various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc. can be used. These flavors may be derived from natural sources such as fruit juices and perfume oils, or may be synthesized. Flavorings can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Such a flavor is blended in the beverage of the present invention in an amount of 0.0001 to 5% by weight, preferably 0.001 to 3% by weight.

  Furthermore, if necessary, the beverage of the present invention may contain a sour agent. Examples of acidulants include edible acids such as malic acid, citric acid, tartaric acid, fumaric acid and the like. A sour agent may be used to adjust the pH of the beverage of the present invention. The preferred pH of the beverage of the present invention is 2-5. Organic and inorganic edible acids can be used as the pH adjuster. The acids may be used in their undissociated form or in the form of their respective salts, such as potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium salt. Preferred acids are edible organic and inorganic acids including citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. Particularly preferred acids are citric acid and malic acid. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include, but are not limited to, ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof, and plant extracts.

  The beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin C and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added. Minerals can also be used in the beverage of the present invention. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.

Examples of the beverage of the packaged beverage of the present invention include non-tea beverages such as green tea extract, sodium ions and / or potassium ions, sweeteners, bitterness astringents, flavorings, fruit juices, vegetable extracts, acidulants, vitamins, minerals It is preferable to use a non-tea beverage to which a component selected from carbon dioxide and the like is added.
Examples of non-tea-based beverages include carbonated beverages that are soft drinks, beverages containing fruit juice extracts, juices containing vegetable extracts, near water, sports drinks, diet beverages, and the like.

  The container used for the container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  The container-packed beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law when it can be sterilized by heating after filling into a container like a metal can, for example, a PET bottle, a paper container, etc. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a high temperature and short time sterilization using a plate heat exchanger or the like, followed by cooling to a certain temperature and filling the container is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH may be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH may be returned to acidic conditions under aseptic conditions.

Measurement of catechins The beverage packed in a container filtered through a filter (0.8 μm) and then diluted with distilled water was subjected to octadecyl group-introduced liquid chromatograph using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column L-column TM ODS (4.6 mm × 250 mm: manufactured by Chemical Substance Evaluation Research Organization) was attached, and the gradient method was performed 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, 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 280 nm. .

Measurement of caffeine (analytical instrument)
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2250, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnertsil ODS-2, inner diameter 2.1 mm x length 250 mm
(Analysis conditions)
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1 M acetic acid aqueous solution, eluent B: 0.1 M acetic acid acetonitrile solution concentration gradient condition (volume%)
Time Eluent A Eluent B
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%
62 minutes 97% 3%
(Caffeine retention time)
Caffeine: 27.2 minutes From the area% determined here, the weight% was determined using a standard substance.

Measurement of Oxalic Acid A column: IonPacAS4A-SC, 4 × 250 mm was attached to Nippon Dionex (model DXAQ1110), connected to a suppressor ASRS-ULTRA (Dionex), and recycle mode was used. The mobile phase flow 1.8 mmol _{/ L,} the Na 2 CO ₃ //1.7mmol/L,NaHCO 3 at 1.0 mL / min, sample injection amount was 25 [mu] L. An electric conductivity meter was used as a detector.

Measurement of sodium ion content: atomic absorption photometry (hydrochloric acid extraction)
A sample (5 g) was placed in 10% hydrochloric acid (so that a 1% hydrochloric acid solution was obtained at the time of constant dissolution), and then fixed with ion-exchanged water, and the absorbance was measured.
Wavelength: 589.6nm
Frame: Acetylene-Air

Measurement of potassium ion: atomic absorption photometry (hydrochloric acid extraction)
A sample (5 g) was placed in 10% hydrochloric acid (so that a 1% hydrochloric acid solution was obtained at the time of constant dissolution), and then fixed with ion-exchanged water, and the absorbance was measured.

Examples 1-5, Comparative Examples 1-3
The components shown in Table 1 were mixed and subjected to predetermined post-treatment to produce a packaged beverage.

(* 1) Green tea extract A
As a green tea extract concentrate, 100 g of polyphenone HG (manufactured by Tokyo Food Techno Co., Ltd.) was suspended in 490.9 g of 95% ethanol aqueous solution at room temperature and 250 rpm stirring condition, and 25 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) After adding 30 g of acid clay Mizuka Ace # 600 (Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Then, 409.1 g of 40% ethanol aqueous solution was dropped over 10 minutes, and then the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² to obtain a product.
Non-polymer catechins after treatment contain 22% by weight.
Non-polymer catechins / caffeine weight ratio after treatment = 20.0
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.01

(* 1) Green tea extract B
As a green tea extract concentrate, 100 g of polyphenone HG (manufactured by Tokyo Food Techno Co., Ltd.) was suspended in 490.9 g of 95% ethanol aqueous solution under stirring at room temperature and 250 rpm, and 40 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) After adding 70 g of acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Then, 409.1 g of 40% ethanol aqueous solution was dropped over 10 minutes, and then the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² to obtain a product.
Non-polymer catechins after treatment contain 22% by weight.
Non-polymer catechins / caffeine weight ratio after treatment = 60.0
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.003

(* 1) Green tea extract C
The concentrate of the green tea extract has a non-polymer catechin content of 33.70% by weight, a caffeine content of 5.5% by weight, a non-polymer catechin / caffeine = 6.1, and a gallate body ratio of 50.7. % By weight. Oxalic acid / non-polymer catechins = 0.06.

(* 1) Green tea extract D
Concentrate D of green tea extract has a non-polymer catechin content of 81.40% by weight, a caffeine content of 0.0073% by weight, a non-polymer catechin / caffeine = 12000, and a gallate content of 60.5% by weight. %. Oxalic acid / non-polymer catechins = 0.00001.

(* 1) Green tea extract E
As a green tea extract concentrate, 1 kg of domestic sencha was extracted using 30 kg of hot water at 95 ° C. for 20 minutes, and the liquid was filtered with No. 2 filter paper, and the filtrate was quickly cooled to room temperature. Thereafter, water was distilled off at 40 ° C. and 0.0272 kg / cm ² to obtain a product.
Non-polymer catechins after treatment contain 22% by weight.
Non-polymer catechins / caffeine weight ratio after treatment = 3.2
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.07

<The manufacturing method of the container-packed drink of Examples 1-5 and Comparative Examples 1-3>
Each component was blended in a typical sports drink formulation listed in Table 1, and the mixture was made up with ion-exchanged water to prepare a blended solution. A sterilization process based on the Food Sanitation Law and hot-pack filling were performed to obtain a packaged beverage. The component values of the beverage are also shown. It was evaluated whether the bitterness and astringency that are the object of the present invention were reduced and the taste was suitable for long-term drinking. Using 30 male monitors, they were allowed to continue to drink 500 mL per day for 1 month, and scored the evaluation after continuous drinking for 1 month according to the following criteria. What was stored in the refrigerator was used for the test.

A Suitable B Somewhat suitable C Somewhat difficult to drink D Not suitable for drinking

  Evaluation of the stability of bitterness and astringency was performed using 30 male monitors, and a single intake of 500 mL of beverage immediately after beverage preparation and after storage for 7 days at 55 ° C. was evaluated. Were rated according to the following criteria.

A No change B Some change C Change D D Change a lot

  For the evaluation over the throat, 30 male monitors were used, and 500 mL of beverage was ingested once, and the score was given according to the following criteria.

Good over the throat A Good B Slightly good C Slightly bad D Poor For the color stability of the beverage, store the beverage prepared in a 500 mL transparent PET bottle container at 55 ° C for 1 month, before and after storage The change in the color tone of the beverage was visually evaluated by 10 panelists according to the following criteria.
A No change B Some change C Change D D Change a lot

All the sports drinks (Comparative Example 1) using the green tea extract E as they were had a strong astringency, and the drinking over a long period of time and the over the throat were bad. In Comparative Example 2, although the initial throat was good, the stability of bitterness and astringency was poor and it was not suitable for long-term drinking. On the other hand, in the formulations of Examples 1 to 5, by adjusting the ingredients to the beverage composition defined in the present invention using a purified product of green tea extract, in addition to green tea flavor, there is no off-flavor / odour, bitterness, astringency Taste is reduced, suitable for long-term drinking, excellent bitterness, astringent taste stability and over the throat, and the appearance of the beverage is unlikely to change during high-temperature storage. It was a packaged beverage that was stable in color for a long time.

Claims (8)

A container-packed beverage containing a green tea extract comprising the following components (A), (B) and (C),
(A) Non-polymer catechins 0.01 to 1.0% by weight,
(B) Oxalic acid or a salt thereof (C) Caffeine is contained, and (B) The weight ratio [(B) / (A)] of oxalic acid or a salt thereof and (A) non-polymer catechins is 0. A container-packed beverage having a weight ratio [(A) / (C)] of 10 to 10000 of 0.0005 to 0.05 and (A) non-polymer catechins and (C) caffeine.   Furthermore, the container-packed drink of Claim 1 containing 0.001 to 0.5 weight% of sodium ions and 0.001 to 0.2 weight% of potassium ions. The container-packed beverage according to claim 1 or 2, further comprising a sweetener in an amount of 0.0001 to 20% by weight.   The container-packed drink according to any one of claims 1 to 3, wherein the pH is 2 to 5.   The content weight ratio of (A) non-polymer catechins and (C) caffeine from the concentrate of green tea extract in which the raw green tea extract contains 20 to 90% by weight of non-polymer catechins in the solid content The packaged beverage according to any one of claims 1 to 4, wherein caffeine is removed so that [(A) / (C)] is in the range of 10 to 10,000.   The container-packed drink according to any one of claims 1 to 5, which is filled in a transparent container.   It is a soft drink, The container-packed drink of any one of Claims 1-6. The container-packed drink according to claim 7, which is a carbonated drink, a fruit juice extract-containing drink, a vegetable extract-containing juice, a near water or a sports drink.