JP3742096B1 - Non-tea based beverage - Google Patents

Abstract

The present invention relates to a packaged beverage containing a sour agent and containing a high concentration of catechin and maintaining a refreshing sensation peculiar to a sour taste even after long-term storage of the beverage, particularly for drinking in a sports scene To provide a container-packed beverage having no sourness seen in, and having a refreshing feeling in the mouth. Moreover, even if it is a form of an oxygen-permeable transparent container, To provide a non-tea-based packaged drink excellent in color tone stability.
The solid content contains non-polymer catechins, and the weight ratio [(B) / (A)] of quinic acid (B) to non-polymer catechins (A) is 0 to 0.00. Including a purified product of green tea extract in the range of 018, the following components: non-polymer catechins, quinic acid or salts thereof, sweeteners, acidulants, sodium ions, potassium ions in a specific concentration range A non-tea-based container-packed beverage containing and having a pH of 2-6.
[Selection figure] None

Description

  The present invention relates to a non-tea-based packaged beverage containing a sour agent and a purified product of green tea extract, containing a high concentration of catechin, excellent in flavor, and excellent in color stability under oxygen permeation. .

  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 containing a high concentration 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).

On the other hand, in a beverage containing a commercially available acidulant, the refreshing feeling in the mouth was not sufficient due to the sourness pulling when drinking in a sports scene.
Even in the case of an oxygen-permeable transparent container, the appearance of the beverage is likely to change during a storage test (exposure test) that assumes the illumination of the show window alongside the storefront. The color stability by light irradiation was not excellent. For this reason, in order to block light and oxygen, it is essential to use an opaque container having no oxygen permeability, and thus diversification of products has not been achieved.

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 amino acids and pectin and other taste components and astringency-inhibiting substances that are originally present in the tea extract, which not only has a strong bitterness and astringency, but is also suitable for long-term drinking purposes. (For example, see Patent Document 6). Also, the appearance of the beverage was likely to change during long-term storage, particularly during an exposure test, and the color tone was not stable for a long time when filled in a transparent container.
JP-A-60-156614 Japanese Patent Laid-Open No. 3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 Japanese National Patent Publication No. 10-501407

  An object of the present invention is a packaged beverage containing a sour agent and containing a high concentration of catechin, and maintaining a refreshing feeling peculiar to a sour taste even after long-term storage of the beverage, and particularly a sports scene An object of the present invention is to provide a container-packed beverage that does not have the sourness that is seen in drinking in Japan, and has a refreshing feeling in the mouth. Another object of the present invention is to provide a non-tea-based packaged beverage excellent in color tone stability even in the form of an oxygen-permeable transparent container.

Therefore, as a result of the study by the present inventors, it is possible to solve problems such as poor pulling and refreshing feeling derived from acidulant by adding a concentrate of green tea extract to a beverage containing such acidulant. understood. On the other hand, if the concentrate of green tea extract is used as it is, the unique refreshing feeling derived from the acidulant after long-term storage of the beverage will not be maintained due to the effects of the components contained in the concentrate of green tea extract. It has also been found that problems such as the feeling of being easily diluted are also generated.
Furthermore, as a result of examining the flavor improvement of a packaged beverage containing an acidulant and containing a high concentration of catechins, the present inventor has found that a concentrate of green tea extract is obtained from quinic acid or a salt thereof with respect to catechins. If the content ratio is refined to 0 or close to 0, and the ratio of quinic acid content to non-polymer catechins in the beverage is adjusted using it, the pH is adjusted to 2 to 6 and the acidulant is contained. In addition, the refreshing sensation peculiar to sourness is maintained even after long-term storage of beverages containing catechins at a high concentration, and there is no trailing of sourness especially seen in drinking in sports scenes, and a refreshing feeling in the mouth It was found that a container-packed beverage excellent in the above can be obtained. Moreover, the obtained drink is excellent in color tone stability even in the form of an oxygen-permeable transparent container. Moreover, it discovered that the turbidity stability of a drink was high.

That is, non-polymer catechins are contained in the solid content, and the content weight ratio [(B) / (A)] of quinic acid or a salt thereof (B) and non-polymer catechins (A) is 0 to 0. The following components (A) to (F) are blended with a purified product of green tea extract in the range of .018:
(A) Non-polymer catechins 0.03 to 0.6% by weight,
(B) Quinic acid or a salt thereof Component (B) / Component (A) (weight ratio) = 0 to 0.2,
(C) sweetener 0.0001-20% by weight,
(D) acidulant 0.03-1.0 wt%,
(E) sodium ion 0.0001-0.2 wt%,
(F) Potassium ion 0.0001 to 0.1% by weight
And a non-tea based packaged beverage having a pH of 2-6.

  The non-tea-based packaged beverage produced according to the present invention contains a sour agent and a high concentration of catechin, and maintains a refreshing feeling peculiar to sourness even after long-term beverage storage. There is no aftertaste of sourness seen in drinking in the sports scene, and the mouth feels refreshing. Further, even in the form of an oxygen-permeable transparent container, the color tone stability is excellent. Even in the form of an oxygen-permeable transparent container, the appearance of the beverage is unlikely to change during an exposure test, and the color tone stability by light irradiation under oxygen transmission is excellent. In addition, the turbidity of the beverage is highly stable.

  In the present invention, non-polymer catechins (A) 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 body catechins.

The purified product of the green tea extract used for the packaged beverage of the present invention is a non-polymer catechin (A) in a concentrate of the green tea extract containing 20 to 90% by weight of the non-polymer catechin in the solid component. And the content weight ratio [(B) / (A)] of quinic acid or its salt (B) is adjusted to 0 to 0.018.
The purified green tea extract here refers to a product obtained by further purifying the extract extracted from tea leaves with hot water or a water-soluble organic solvent, and further purifying the extracted extract directly. The refined product of the extract extracted from the tea leaves is also included.
As a purified product of green tea extract, a commercially available purified product of green tea extract such as Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon” is used. Also good.

As a method for purifying the concentrate of green tea extract, for example, a concentrate of green tea extract containing 20 to 90% by weight of non-polymer catechins in the solid content is suspended in water or a mixture of water and an organic solvent. Dissolving, removing the precipitate formed by adding an organic solvent to the solution, and then distilling off the solvent; the concentrate of green tea extract is dissolved in an organic solvent, and water or a mixture of water and an organic solvent And the like, and the like, and the like. Here, examples of the organic solvent include lower alcohols such as methanol, ethanol, and isopropanol, and ethanol is particularly preferable.
Further, 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 9.9 / 1 to 1/9, You may make it contact with activated carbon and acidic clay or activated clay. Alternatively, it may be purified by supercritical extraction or adsorbed on an adsorption resin, eluted with an ethanol solution, and ethanol distilled off.

  The form of the purified green tea extract here includes various forms such as a solid, an aqueous solution, and a slurry, and the aqueous solution and the slurry are particularly preferable because they are less affected by drying and the like.

  The purified product of the green tea extract used in the present invention is a weight ratio of quinic acid or a salt thereof (hereinafter sometimes referred to as quinic acid) (B) and non-polymer catechins (A) [( B) / (A)] is 0 to 0.018, preferably 0.00005 to 0.016, more preferably 0.00005 to 0.014, still more preferably 0.00005 to 0.012. Preferably it is 0.00005-0.01, Especially preferably, it is 0.00005-0.008, Most preferably, it is 0.00005-0.008. When beverages are formed, quinic acid may be mixed from beverage components other than the purified green tea extract. Therefore, in order to achieve the effects of the present invention, the quinic acid in the purified green tea extract The amount needs to be adjusted to the above range. When the content weight ratio [(B) / (A)] is in this range, the refreshing feeling is not diluted even after long-term storage of the beverage, and the sourness that is particularly seen in drinking in the sports scene is postponed. There is no, and is refreshing in the mouth. Moreover, even in the form of an oxygen-permeable transparent container, the appearance of the beverage hardly changes even during an exposure test, and the color tone stability by light irradiation under oxygen transmission is excellent. If it is out of the above range, not only the effect of the present invention cannot be obtained, but a large amount of quinic acid will be brought into the beverage from the source, so that the flavor of the beverage will not be united, and the taste will not be tight. .

  The content of non-polymer catechins in the purified green tea extract used in the present invention is preferably 50 to 100% by weight, more preferably 55 to 100% by weight, still more preferably 60 to 100% by weight, Preferably it is 65 to 100% by weight. More preferred is 70 to 100% by weight, particularly preferred is 75 to 100% by weight, particularly preferred is 80 to 100% by weight, and most preferred is 81 to 100% by weight. Within this range, even if the content of the purified green tea extract to be contained in the beverage is a high concentration catechin concentration, the ratio of the predetermined quinic acid to the non-polymer catechins can be easily obtained, Furthermore, the flavor of the beverage is good and it is preferable because it has a tight taste. In the production of non-tea packaged beverages, the purified product of the green tea extract and other beverage components may be premixed in advance, and the non-polymer catechins contained in the purified product of the green tea extract The amount is preferably within the above range. Further, the content of non-polymer catechins in the purified product of green tea extract is the content per solid content.

  Moreover, the content weight ratio [(G) / (A)] of (G) oxalic acid or a salt thereof and (A) non-polymer catechins in the purified product of the green tea extract can be stored for a long time. Occurrence of off-flavors and off-flavors is small, it is difficult to feel the altered odor of the flavor, and from the viewpoint of long-term drinking properties, it is preferably 0 to 0.0018, more preferably 0 to 0.0015, and still more preferably 0 to 0. .0012, more preferably 0 to 0.001, particularly preferably 0 to 0.0008, most preferably 0 to 0.0007. As a method for specifically reducing oxalic acid or a salt thereof, for example, there is a method in which a concentrate of green tea extract is dissolved in water and subjected to multistage extraction with an organic solvent.

  The non-tea-based packaged beverage of the present invention can further contain necessary components in the purified product of the green tea extract.

  The non-tea-based packaged beverage of the present invention contains 0.03 to 0.6% by weight of non-polymer catechins (A) dissolved in water, preferably 0.04 to 0.00. 6% by weight, more preferably 0.05 to 0.6% by weight, still more preferably 0.06 to 0.5% by weight, still more preferably 0.07 to 0.5% by weight, still more preferably 0.08 to 0.5% by weight, more preferably 0.09-0.4% by weight, even more preferably 0.1-0.4% by weight, particularly preferably 0.1-0.3% by weight, most preferably 0.0. It contains 1 to 0.26% by weight. When the content of non-polymer catechins is in the above range, a large amount of non-polymer catechins can be easily taken, and it is also preferable from the viewpoint that the flavor change in the container-packed beverage manufacturing process is small.

  As a method for reducing the content of quinic acid in the beverage, the purified product of the green tea extract can be dissolved in water and then purified by activated carbon treatment, acidic clay treatment, or polymer resin treatment alone or in combination. As a blending procedure, after the green tea extract is dissolved or diluted, it can be performed after the above purification or after blending all the compositions, but the former is preferable because the change in the content composition is small.

  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.

  In the non-tea-based packaged beverage of the present invention, the content weight ratio [(H) / (A)] of the epi catechins (H) and the non-polymer catechins (A) is 0.7 to 1.0. More preferably 0.72 to 1.0, more preferably 0.74 to 1.0, still more preferably 0.76 to 1.0, and particularly preferably 0.76 to 0.99. Most preferably, it is 0.77-0.98. Epi-body catechins (H) are exemplified by epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. In the above range, in addition to being preferable from the point that there is little flavor change in the beverage preparation process, it is very similar to the composition of catechins contained in natural tea leaves, so it consumes a lot of naturally occurring catechins This is preferable because it is easy to form.

  The content weight ratio [(B) / (A)] of quinic acid or its salt (B) and non-polymer catechins (A) in the non-tea-based packaged beverage of the present invention is 0 to 0.2. , Preferably 0.00005 to 0.18, more preferably 0.00005 to 0.15, still more preferably 0.00005 to 0.1, still more preferably 0.00005 to 0.08, still more preferably 0.00005. To 0.04, more preferably 0.00005 to 0.02, more preferably 0.00005 to 0.018, even more preferably 0.00005 to 0.016, particularly preferably 0.00005 to 0.014. Preferably it is 0.00005-0.014. Quinic acid is mainly contained in plant and fruit extracts containing tea extract. It can be added in the form of an acid or a salt, or may be added in the form of a composition containing quinic acid. Here, examples of the salt of quinic acid include sodium salt and potassium salt.

  When the ratio of quinic acid to non-polymer catechins is in this range, catechins and quinic acid form weak aggregates due to hydrogen bonds, etc., and are adsorbed to taste cells, to the bitter taste receptor of catechins The contact quality of the catechins is not changed.

  By making the content weight ratios [(B) / (A)] and [(G) / (A)] of these components within the above ranges, the refreshing feeling can be diluted even during long-term beverage storage. In particular, there is no sourness that is especially seen in drinking in the sports scene, and the mouth feels refreshing. Moreover, even in the form of an oxygen-permeable transparent container, the appearance of the beverage hardly changes even during an exposure test, and the color tone stability by light irradiation under oxygen transmission is excellent.

  The content weight ratio [(I) / (A)] of caffeine (I) and non-polymer catechins (A) in the non-tea-based packaged beverage of the present invention is different even when stored for a long time. Occurrence of off-flavor is less, it becomes difficult to feel the altered odor of the flavor, and from the viewpoint of long-term drinking properties, it is 0 to 0.09, preferably 0 to 0.08, more preferably 0 to 0.07, More preferably, it is 0-0.06, More preferably, it is 0-0.05, Especially preferably, it is 0-0.04, Most preferably, it is 0-0.03.

  The content of the acidulant (D) in the non-tea-based packaged beverage of the present invention is 0.03 to 1.0% by weight, preferably 0.05 to 1.0% by weight, more preferably 0.00. 1 to 1.0% by weight, more preferably 0.12 to 1.0% by weight, particularly preferably 0.15 to 0.9% by weight. The sour agent (D) is used not only for imparting sourness to the non-tea-based beverage, but also for maintaining the pH at 2-6. Examples of the acidulant (D) include edible organic acids or inorganic acids or salts thereof. These acids may be used in their non-dissociated form or as their salts such as sodium salt and potassium salt. Preferred acids include citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid or a mixture thereof. Particularly preferred are citric acid and malic acid. These acidulants also serve as antioxidants that stabilize beverage ingredients. Here, the acidulant (D) does not contain ascorbic acid, quinic acid and oxalic acid or salts thereof.

  The non-tea-based packaged beverage of the present invention may contain sodium ions (E) and potassium ions (F), and the refreshing feeling is not diluted even when stored for a long period of time. There is no aftertaste that can be seen in drinking, and it is refreshing in the mouth. In addition to drinking in daily life, it is suitable as a beverage that can be drunk, especially in sports situations.

  The non-tea-based packaged beverage of the present invention preferably contains 0.0001 to 0.2% by weight of sodium ion (E) and 0.0001 to 0.1% by weight of potassium ion (F). If it is in this range, even if it is drunk under various circumstances, it is sufficient in taste and can be effectively supplemented with minerals, and the salt itself does not have a strong taste, which is preferable for drinking over a long period of time.

  Sodium ions (E) are 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. Also included are those derived from sodium salts, plant or fruit extracts or tea ingredients. The sodium ion concentration is preferably lower in order to facilitate the absorption of water by osmotic pressure, but it is preferable that the sodium ion concentration is not osmotically sucked from the body into the intestine. The sodium ion concentration required to do this is preferably lower than the plasma sodium ion concentration. The sodium ion (E) content in the non-tea-based beverage of the present invention is preferably 0.0001 to 0.2% by weight, more preferably 0.0005 to 0.2% by weight, and still more preferably 0.001. To 0.15% by weight, more preferably 0.002 to 0.15% by weight, particularly preferably 0.003 to 0.1% by weight, and most preferably 0.0035 to 0.09% by weight.

  Examples of potassium ions (F) include potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate and the like or mixtures thereof. Potassium salts, plant and fruit extracts or tea components. The potassium ion (F) in the packaged beverage of the present invention is preferably 0.0001 to 0.1% by weight, more preferably 0.0005 to 0.1% by weight, still more preferably 0.001 to 0.08% by weight. %, More preferably 0.002 to 0.08% by weight, particularly preferably 0.003 to 0.08% by weight, and most preferably 0.0035 to 0.07% by weight.

  In addition to sodium ion (E) and potassium ion (F), the non-tea-based packaged beverage of the present invention is 0.0001 to 0.3% by weight, preferably 0.0002 to 0.3% by weight, particularly preferably. May contain 0.0005 to 0.3% by weight of chloride ions. The chloride ion component can be formulated in the form of a salt such as sodium chloride or potassium chloride. Furthermore, other trace ions such as calcium, magnesium, zinc, and iron may be included. These ions may also be contained as salts. The total level of ions present includes the amount naturally present in the beverage as well as the amount of ion added. For example, when sodium chloride is added, that amount of sodium ions and that amount of chloride ions will be included in the total amount of each ion accordingly.

  The non-tea-based container-packed beverage of the present invention contains a sweetener (C) for the purpose of improving the taste. Examples of the sweetener (C) include artificial sweeteners, carbohydrate-based sweeteners, and glycerols, and artificial sweeteners are preferable. These sweeteners are 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, particularly preferably 0.001 to 10% by weight, most preferably in the non-tea-based packaged beverage of the present invention. 0.001 to 8% by weight is contained. If it is less than 0.0001% by weight, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, if it exceeds 20% by weight, the amount of solids in the beverage will increase, and the beverage will become thick, so it is not only for drinking in daily life, but especially in sports and other situations where you want to drink water May not be preferable.

  Artificial sweeteners include aspartame, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester sweetener, L-aspartyl-D-alaninamide, L-aspartyl-D-serine amide, L- Aspartyl-hydroxymethylalkanamide sweetener, L-aspartyl-1-hydroxyethylalkanamide sweetener, high-sweetness sweetener such as sucralose, thaumatin, sugar alcohols such as erythritol, xylitol, trehalose, glycyrrhizin, synthetic alkoxy aromatic compounds Etc. Stevioside and other natural source sweeteners can also be used. The content when using an artificial sweetener is 0.0001 to 20% by weight.

  Soluble carbohydrates are used as carbohydrate-based sweeteners. Soluble carbohydrates serve as sweeteners and energy sources. When selecting carbohydrates for use in the beverage, it is important that the level selected enables 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 or mixtures thereof.

  Monosaccharides include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. When glucose is used, the content is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, particularly preferably 0.001 to 10% by weight, and most preferably 0.001 to 8% by weight. %contains. Fructose, known as fructose, is a ketohexose. The content when using fructose is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, particularly preferably 0.001 to 10% by weight, and most preferably 0.001 to 8% by weight. %contains.

  Examples of oligosaccharides include carbohydrates that produce these two types of monosaccharides in the body (that is, sucrose, maltodextrin, corn syrup, and 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. When sucrose is used, the content is preferably 0.001 to 20% by weight, more preferably 0.001 to 15% by weight, particularly preferably 0.001 to 10% by weight, and most preferably 0.001 to 8% by weight. %contains.

  A preferred example of the complex polysaccharide is maltodextrin. Maltodextrins are complex polysaccharides that are composed of several glucose units in length. They are spray-dried polysaccharides obtained by hydrolysis of corn starch.

  The carbohydrate-based sweetener is preferably composed of a combination of fructose and glucose that provides an energy source capable of supplying the necessary calories. Since sucrose is hydrolyzed to fructose and glucose in the digestive tract, it can be used as a source of fructose and glucose. These sugars are energy foods that can be fully utilized by the body's cells.

  Examples of glycerols include glycerol. When glycerol is used, the content is preferably 0.1 to 15% by weight, more preferably 0.1 to 10% by weight.

  In the non-tea-based packaged beverage of the present invention, the total carbohydrate amount is preferably 0.0001 to 20% by weight of the total weight. The total amount of carbohydrates includes those naturally occurring in fruit juices or tea extracts and added carbohydrates in addition to those used as sweeteners. Carbohydrate derivatives, polyhydric alcohols other than glycerols, and the like may be supplied and used for the purpose of supplying energy so that they are easily absorbed and distributed throughout the body.

  The non-tea-based packaged beverage of the present invention may contain one or more flavors selected from plants and / or fruits for the purpose of further enhancing the palatability. Flavors are commonly referred to as fragrances or flavors, fruit juices or fruit juices. Natural or synthetic flavors can be used.

As flavorings or flavors, fruit flavors, plant flavors, tea flavors and mixtures thereof can be used. In particular, a combination of tea flavors with fruit flavors, preferably green tea or black tea flavors, has a preferred taste.
Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. As other fruit flavors, apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor and the like can be used. Furthermore, examples of the natural flavor include jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, hoshi, sugar cane, litchi, bamboo shoot and the like. These flavors may be natural or synthetic, such as fruit flavors and perfume oils. Perfumes can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). As the fragrance of the lipophilic concentrate or extract, synthetic flavor esters, alcohols, aldehydes, terpenes, sesquiterpenes and the like can be contained.

  When using a fragrance | flavor or a flavor as a flavoring agent, it is 0.0001 to 5 weight% in the non-tea-based packaged drink of this invention, Preferably it is 0.0001 to 3 weight%, More preferably, it is 0.0001 to 1 weight. %, More preferably 0.001 to 1% by weight, more preferably 0.001 to 0.5.% By weight, particularly preferably 0.001 to 0.2% by weight, and most preferably 0.003 to 0.18%. It is preferable to contain by weight.

  The perfume or flavor may form emulsion droplets and then be dispersed in the beverage. That is, it may be an emulsified flavor. These emulsion droplets have a specific gravity lower than that of normal water and form a separate phase, so that the emulsion droplets can be dispersed in the beverage. It is preferable to contain (which can act). Examples of such specific gravity regulators are brominated vegetable oils (BVO) and resin esters, especially ester gums. For specific gravity adjustment and use of clouding agents in liquid beverages, see L.F. Green, Developments in Soft Drinks Technology, Vol. 1 (Applied Sciences Publishers Ltd. 1978), pp. 87-93. Typically, emulsified fragrances are readily available as concentrates or extracts, or in the form of synthetic flavor esters, alcohols, aldehydes, terpenes, sesquiterpenes, and the like. Typically, such emulsifying flavors are contained in the beverage of the present invention in an amount of 0.0001 to 5% by weight, preferably 0.001 to 3% by weight. Typical examples include “Super Emulsion Flavor Series”, Grapefruit 106JX, Lemon 106JX, Orange 106JX, etc., manufactured by Taiyo Kagaku.

  As the fruit juice, fruit juices such as apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kyui, peach, pineapple, passion fruit, mango, plum, guava, raspberry, cherry and the like are preferable. Citrus juice, especially grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice or mixtures thereof are preferred.

When fruit juice or fruit juice is used as a flavoring agent, it is preferably contained in the non-tea-based container-packed beverage of the present invention in an amount of 0.001 to 15% by weight, particularly 0.002 to 10% by weight.
In addition, it is preferable to use a flavoring agent having a low quinic acid content.

  The non-tea-based packaged beverage of the present invention preferably contains a bitter and astringent taste suppressant because it becomes easier to drink. As the bitter and astringent taste inhibitor to be used, cyclodextrin is preferable. 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.

  The non-tea-based packaged beverage of the present invention can further contain vitamins. Preferred vitamins include vitamin A, vitamin C and vitamin E. Other vitamins such as vitamin D and vitamin B can also be used. Minerals can also be used. Examples of the mineral include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc, and magnesium, phosphorus and iron are particularly preferable.

  In addition to the above ingredients, the non-tea-based packaged beverage of the present invention includes various esters, pigments, emulsifiers, preservatives, seasonings, gums, oils, amino acids, vegetable extracts, nectar extracts, pH adjustment You may contain components, such as an agent, a quality stabilizer, and a carbon dioxide, individually or in combination.

  The pH of the non-tea-based packaged beverage of the present invention is 2 to 6, preferably 2.8 to 6, more preferably 3 to 6, still more preferably 3.1 to 5.5, and particularly preferably 3. 2 to 5.5. If the pH is too low, the sourness and irritating odor of the beverage will not only become strong, but it will not be drinkable in daily life, especially as a thirsty drink in sports and other situations where you want moisture, you will not be able to drink In addition to being inferior in palatability, when the beverage is stored for a long period of time, the bitter astringency and the stability of the non-polymer catechins are somewhat inferior, and the taste and odor are somewhat liable to occur. On the other hand, if the pH is too high, the flavor cannot be harmonized, and a decrease in palatability is observed in drinking in daily life or drinking during sports.

  The turbidity of the container-packed beverage of the present invention is preferably in the range of 0.15 to 80, more preferably 0.5 to 80, still more preferably 1 to 75, and still more preferably 1 to 70. However, the haze value is in the range of 0 to 100, and water is 0. When the haze value of a packaged beverage is in the above range, it indicates that the ingredients are uniformly dispersed, and the insoluble content causes the generation of off-flavors and off-flavors during long-term storage of the beverage, and the flavor of the flavor is altered. Suitable for long-term drinking. Even in the form of an oxygen-permeable transparent container, the appearance of the beverage does not change during the exposure test, and the color tone stability by light irradiation under oxygen transmission is excellent.

  Examples of non-tea-based beverages include soft drinks such as carbonated drinks, fruit extract drinks, vegetable extract juices and near water, sports drinks, isotonic drink diet drinks, and the like. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise. However, carbonated drinks are so strong and sour that the drinks become so strong that the sore throat is particularly painful when they want water, such as sports, so that they cannot be drunk very much, and the palatability is poor. Furthermore, it is desirable to avoid bitter astringency and non-polymer catechins when the beverage is stored for a long period of time, and because it is slightly more likely to have a different taste and odor.

  The container used for the non-tea-based packaged beverage of the present invention is a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a metal foil, and a paper combined with a plastic film, as with a general beverage. It can be provided in a normal form such as a container or bottle. The non-tea-based container-packed beverage of the present invention is preferably in the form of an oxygen-permeable transparent container. The oxygen permeability coefficient (room temperature) of the container is 0 to 0.1 mL / 350 mL · day · atm, preferably 0.0001 to 0.09 mL / 350 mL · day · atm, more preferably 0.0001 to 0.07 mL / 350 mL. -Day * atm, More preferably, it is 0.0001-0.05mL / 350mL * day * atm. Even a colored oxygen-permeable container is included as long as it is a transparent container. Even in the case of an oxygen-permeable transparent container, the appearance of the beverage hardly changes even when illuminated for a long period of time, and the color tone stability by light irradiation under oxygen transmission is excellent. The effect of the invention is manifested.

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

  The measurement methods used in the examples are shown below, but are not limited to the following methods and measurement conditions as long as they can be measured accurately using a method that can be detected with high sensitivity and high accuracy. It doesn't matter at all. In addition, sample pretreatment (for example, freeze-drying or removal of components that interfere with measurement) is applied as necessary.

Filtered with a catechin measurement filter (0.8 μm) and then diluted with distilled water, the packaged beverage was used for a liquid chromatograph with an octadecyl group introduced, 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. .

7. Measurement of organic acids excluding oxalic acid Revised Food Analysis Handbook (published on September 1, 1991, 4th edition, published by Kenshisha) The analytical quantification method described in Analytical quantification of organic acids (pages 367-379) is applied.
For example, for quinic acid, the Japan Food Analysis Center method by HPLC. A 2 g sample was filtered after sonication and measured with a high performance liquid chromatograph.
Model: LC-10AD (Shimadzu Corporation)
Detector: UV-visible spectrophotometer SPD-6AV (Shimadzu Corporation)
Column: TSKGEL OApak, φ7.8 mm × 300 mm (Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.75 mmol / L sulfuric acid reaction solution: 0.2 mmol / L bromthymol blue-containing 15 mmol / L disodium hydrogen phosphate solution Measurement wavelength: 445 nm
Flow rate: mobile phase 0.8 mL / min, reaction solution 0.8 mL / min

Measurement of Oxalic Acid A column: IonPacAS4A-SC, 4 × 250 mm, was attached to an ion chromatograph manufactured by Nippon Dionex, and connected to a suppressor ASRS-ULTRA (manufactured by Dionex). The mobile phase was 1.8 mmol / L, Na ₂ CO ₃ /1.7 mmol / L, NaHCO ₃ was flowed at 1.0 mL / min, and the sample injection amount was 25 μL. 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 Tables 1 and 2 were mixed and subjected to a predetermined post-treatment to produce a packaged beverage.

(* 1) Purified product A of green tea extract
As a concentrate of green tea extract, 100 g of polyphenone HG (manufactured by Tokyo Food Techno Co., Ltd.) is suspended in 490.9 g of 95% aqueous ethanol solution at room temperature and 250 r / min under stirring, and activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.). After adding 20 g and 35 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.
Quinic acid / non-polymer catechin weight ratio after treatment = 0.02
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.01

(* 2) Concentrate B of green tea extract
The non-polymer catechin content was 33.70% by weight, and the gallate content was 50.7% by weight. The quinic acid / non-polymer catechin weight ratio was 0.16. The oxalic acid / non-polymer catechin weight ratio was 0.06.

(* 3) Purified product C of green tea extract
The non-polymer catechin content was 81.4% by weight, and the gallate content was 65% by weight. The quinic acid / non-polymer catechin weight ratio was 0.00001. The oxalic acid / non-polymer catechin weight ratio was 0.00001.
(* 4) Purified product D of green tea extract
The content of non-polymer catechins was 77.0% by weight, and the gallate content was 99% by weight. The quinic acid / non-polymer catechin weight ratio was 0.00001. The oxalic acid / non-polymer catechin weight ratio was 0.00001.
(* 5) Purified product E of green tea extract
Purified product E was prepared by mixing the respective reagents of epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate manufactured by Kurita Kogyo Co., Ltd. The non-polymer catechin content was 99.0% by weight and the gallate content was 65% by weight. The weight ratio of quinic acid / non-polymer catechins = 0. The weight ratio of oxalic acid / non-polymer catechins = 0.
(* 6) Emulsifying fragrance: Grapefruit 106JX
(* 7) Non-emulsifying fragrance: Grapefruit flavor

Quinic acid, oxalic acid (Reagent manufactured by Tokyo Chemical Industry Co., Ltd.)

<The manufacturing method of the container-packed drink of Examples 1-5 and Comparative Examples 1-3>
Each component (part by weight) was blended with typical sports drink formulations listed in Tables 1 and 2, and the mixture was made up with ion-exchanged water to prepare a mixed 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.
The purpose of the present invention is to maintain the refreshing sensation peculiar to the sourness derived from the sour agent, and to evaluate whether the refreshing sensation does not dilute even after long-term storage of the beverage and can be drunk at room temperature. went.

  500 mL was allowed to drink freely, and the evaluation after drinking 500 mL was rated according to the following criteria. The products immediately after production were stored at 5 ° C. and stored at 37 ° C. for 3 months were used for the test, and the products stored at 5 ° C. were evaluated. The drinking temperature is room temperature. As a control, a similar drinking test was conducted using a comparative example.

Maintaining refreshment A Maintained B Slightly maintained C Slightly not maintained D Not maintained

  Not only that, but especially in the sports scene, the sourness that can be seen in container-packed beverages that do not contain catechins is suppressed, the mouth feels refreshing, and it is of course used in daily life. In particular, in sports and other situations, we evaluated whether the taste is suitable as a beverage that can be drunk. Using sports drink users (20 to 30 years old, 10 people) who have exercise habits, in the sports scene (tennis on the tennis court in summer), each drinks 500 mL, and after drinking 500 mL The evaluation was made based on the following criteria. The drinking temperature is room temperature. In addition, the same drinking test was done using the comparative example as a control.

Sour throat irritation A Weak B Slightly weak C Slightly strong D Strong

A refreshing feeling in the mouth A Excellent B Somewhat excellent C Somewhat poor D Some not excellent

  Storage test (exposure) assuming the illumination of the show window alongside the store even in the form of an oxygen permeable transparent container (oxygen permeability coefficient (room temperature) 0.04 mL / 350 mL · day · atm) When testing, the appearance of the beverage is difficult to change and the oxygen permeation and the excellent color stability under exposure are as follows. The beverage filled in a 500 mL transparent PET (polyethylene terephthalate) bottle is irradiated with 10,000 lux of visible light. Below, it preserve | saved for 60 days at 15 degreeC, The change of the color tone and the turbidity of the drink before and behind preservation | save was made to score 10 panelists visually according to the following references | standards.

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

  As is clear from Tables 1 and 2, the beverage of the present invention has a good sourness when taken at the time of sports and an excellent refreshing feeling in the mouth. In addition, the sour taste was good even after long-term storage, and the color tone was stable even when irradiated with light under oxygen permeation.

Claims (9)

The weight ratio [(B) / (A)] of the quinic acid or its salt (B) and the non-polymer catechins (A) of the purified product of the all green tea blended in the beverage is 0 to 0.018. The following components (A) to (F);
(A) Non-polymer catechins 0.03 to 0.6% by weight,
(B) Quinic acid or a salt thereof Component (B) / Component (A) (weight ratio) = 0 to 0.2,
(C) sweetener 0.0001-20% by weight,
(D) acidulant 0.03-1.0 wt%,
(E) sodium ion 0.0001-0.2 wt%,
(F) Potassium ion 0.0001 to 0.1% by weight
A non-tea-based container-packed beverage having a pH of 2-6.   The non-tea-based container-packed beverage according to claim 1, wherein the container is filled with an oxygen-permeable container having an oxygen permeability coefficient (room temperature) of 0.1 mL / 350 mL · day · atm or less.   The non-tea-based packaged beverage according to claim 1 or 2, wherein the beverage has a turbidity of 0.1 to 80.   The non-tea-based packaged beverage according to any one of claims 1 to 3, comprising an emulsified flavor as a flavoring agent.   The content weight ratio [(B) / (A)] of (B) quinic acid or a salt thereof and (A) non-polymer catechins is 0.00005 to 0.018. Non-tea based beverages.   The purified product of the green tea extract is such that the content weight ratio [(G) / (A)] of (G) oxalic acid or a salt thereof and (A) non-polymer catechins is in the range of 0 to 0.002. The non-tea-based container-packed beverage according to any one of claims 1 to 5, wherein oxalic acid or a salt thereof is removed.   (C) A sweetener is an artificial sweetener, The container-packed drink of any one of Claims 1-6.   The non-tea-based packaged beverage according to any one of claims 1 to 7, which is filled in a transparent container.   The non-tea-based packaged beverage according to any one of claims 1 to 8, which has a pH of 3 to 6.