JP3766660B2

JP3766660B2 - Production method of packaged beverages

Info

Publication number: JP3766660B2
Application number: JP2003045569A
Authority: JP
Inventors: 泰司山田
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2003-02-24
Filing date: 2003-02-24
Publication date: 2006-04-12
Anticipated expiration: 2023-02-24
Also published as: JP2004254511A

Description

【０００１】
【発明の属する技術分野】
本発明は非重合体カテキン類を高濃度に含有し、加熱殺菌後も苦味、渋味が低減された容器詰飲料の製造法に関する。
【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。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。
【０００３】
しかし、カテキン類を高濃度に含む飲料は飲んだときに苦味・渋味が強く感じられ、常飲が困難である。これら茶系飲料の苦味・渋味を低減する方法として、環状デキストリンを配合する方法が報告されている（例えば特許文献１〜３）。即ち、特許文献１は、茶抽出物１重量部乾燥重量に対し、環状デキストリン２．５重量部以上を含有する茶抽出物含有組成物並びに同含有食品を、特許文献２は、カテキン類１重量部、カフェイン０．１重量部以下及び環状デキストリン０．１〜２０．０重量部の各量で含む飲食物の製造に際し、茶抽出液に水蒸気賦活炭を作用させカフェインを吸着・除去する方法を、特許文献３は、カテキン及び環状デキストリンの各特定量を含む容器詰飲料を各々記載している。しかし、何れの特許文献においても、環状デキストリン添加時の非重合体カテキン類濃度や環状デキストリン添加時期等と、こうして得られた飲料の加熱殺菌後の苦味・渋味との関係については全く検討されていない。
【０００４】
【特許文献１】
特開平３−１６８０４６号公報
【特許文献２】
特開平１０−４９１９号公報
【特許文献３】
特開２００２−２３８５１８号公報
【０００５】
【発明が解決しようとする課題】
一方、非重合体カテキン類を高濃度に含む容器詰飲料において環状デキストリンの配合によって加熱殺菌処理後の苦味・渋味を低減しようとする場合、多量の環状デキストリンが必要であった。しかしながら入れすぎると環状デキストリン自身の風味によって飲料本来の風味が損なわれてしまう欠点があり使用量については自ずと限界が生じるなどの課題があった。
【０００６】
【課題を解決するための手段】
本発明者は、非重合体カテキン類を高濃度に含有する容器詰飲料の製造方法において、製造された容器詰飲料中の非重合体カテキン類の濃度が同じであったとしても、緑茶抽出物の濃縮物と茶の抽出液とを混合する容器詰飲料の製造時に、緑茶抽出物の濃縮物水溶液に環状デキストリンを添加した後に、茶抽出液を配合することにより、少量の環状デキストリン添加でも、加熱殺菌後も苦味・渋味が低減された、非重合体カテキン類を高濃度に含有する容器詰飲料が得られることを見出した。
【０００７】
すなわち、本発明は、非重合体カテキン類を０．８〜５０重量％含有する緑茶抽出物の濃縮物水溶液に環状デキストリンを添加し、次いでこれに緑茶、半発酵茶及び発酵茶から選ばれる茶の抽出液を配合することを特徴とする容器詰飲料の製造法を提供するものである。
【０００８】
【発明の実施の形態】
本発明方法は、まず、非重合体カテキン類を０．８〜５０重量％含有する緑茶抽出物の濃縮物水溶液に環状デキストリンを添加することを特徴とする。環状デキストリンの添加時期が、緑茶抽出物の濃縮物水溶液と茶の抽出液とを混合した後では、最終容器詰飲料中の非重合体カテキン濃度が同一であるにもかかわらず、苦味・渋味の十分な低減化効果が得られない。ここでいう緑茶抽出物の濃縮物とは、緑茶葉から熱水もしくは水溶性有機溶媒により抽出した溶液から水分を一部除去し、場合によっては精製して非重合体カテキン類濃度を高めたものを言い、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。また、緑茶、半発酵茶及び発酵茶から選ばれる茶抽出液とは濃縮や精製操作を行わない抽出液のことを言う。
【０００９】
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、ガロカテキンガレートなどの非エピ体カテキン類及びエピカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート等のエピ体カテキン類をあわせての総称である。ここでいう非重合体カテキン類の濃度は、上記の合計８種の合計量に基づいて定義される。
【００１０】
非重合体カテキン類を０．８〜５０重量％含有する緑茶抽出物の濃縮物水溶液としては市販の三井農林（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」などを溶解したものが挙げられる。非重合体カテキン類濃度が上記範囲にあれば、これらを再精製したものを用いてもよい。再精製の方法としては、例えば緑茶抽出物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がある。あるいは茶葉から熱水もしくは水溶性有機溶媒により抽出した抽出物を濃縮したものをさらに精製したもの、あるいは抽出された抽出物を直接精製したものを用いてもよい。用いる緑茶抽出物の濃縮物水溶液の非重合体カテキン類含有量が０．８重量％未満の場合には、加熱殺菌後の最終容器詰飲料の苦味・渋味の低減化効果が十分ではなく、５０重量％を超える濃度では高粘度となり溶解に長時間を要する。緑茶抽出物の濃縮物水溶液中の好ましい非重合体カテキン類濃度は０．９〜３０重量％であり、より好ましくは１．０〜１０重量％である。
【００１１】
環状デキストリンとしては、α−、β−、γ−シクロデキストリン、分岐α−、分岐β−、分岐γ−シクロデキストリン、及びそれらの誘導体が挙げられる。このうち、β−シクロデキストリンが、苦味・渋味低減化効果に優れるため特に好ましい。これ以外の環状デキストリンを組み合わせて用いてもよい。
【００１２】
環状デキストリンは、終濃度、すなわち容器詰飲料中の濃度が０．１５〜１．０重量％、さらに０．１５〜０．６重量％、特に０．１６〜０．４重量％となるように添加するのが、最終容器詰飲料の苦味・渋味低減化効果、及び風味低下抑制の点で好ましい。
【００１３】
次に緑茶、半発酵茶及び発酵茶から選ばれる茶の抽出液を配合する。用いられる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が、特に緑茶が非重合体カテキン類を高濃度に含有する容器詰飲料としての風味が良く好ましい。緑茶としては、Camellia属、例えばC. sinensis、C. assamica及びやぶきた種、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、釜炒り茶等の緑茶類がある。
【００１４】
得られる容器詰飲料中には、非重合体であって水に溶解状態にある非重合体カテキン類を、好ましくは０．０５〜０．５重量％、より好ましくは０．０９２〜０．４重量％、さらに好ましくは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、多量の非重合体カテキン類を容易に摂取し易く、非重合体カテキン類が効果的に体内に吸収されやすい。
【００１５】
得られる容器詰飲料中の非重合体カテキン類はエピガロカテキンガレートとガロカテキンガレートとエピガロカテキンとガロカテキンからなる総称ガロ体と、エピカテキンガレートとカテキンガレートとエピカテキンとカテキンからなる総称非ガロ体の比率が、天然の緑茶葉の組成を維持している方が好ましい。従って上記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のが飲料においても天然の緑茶葉の組成を維持しているという点において好ましい。
【００１６】
また、容器詰飲料中のカテキンガレートとエピカテキンガレートとガロカテキンガレートとエピガロカテキンガレートからなる総称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％以上が、非重合体カテキン類の生理効果の有効性上好ましい。
容器詰飲料には、茶由来の成分にあわせて、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。
【００１７】
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、アスパルテーム、フラクトオリゴ糖、ガラクトオリゴ糖等が挙げられる。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。これらの酸味料は本発明容器詰飲料中に０．０１〜０．５重量％、特に０．０１〜０．３重量％含有するのが好ましい。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等が挙げられる。これらの無機酸類、無機酸塩類は、容器詰飲料中に０．０１〜０．５重量％、特に０．０１〜０．３重量％含有するのが好ましい。
【００１８】
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。
【００１９】
また本発明の容器詰飲料は、例えば、金属缶のような容器に充填後、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。さらに、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。
【００２０】
【実施例】
非重合体カテキン類の測定
フィルター（０．４５μm）で濾過し、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ＴＭＯＤＳ（４．６mmφ×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、流量１．０mL／分で送液した。なお、グラジエント条件は以下のとおりである。

試料注入量は１０μＬ、ＵＶ検出器波長は２８０nmの条件で行った。
風味の評価
パネラー５名により飲用試験を行い、以下の基準により総合評価した。
◎：苦み・渋味が口の中に残らずたいへん良好
○：苦み・渋味がやや感じられるが、口の中に残らず良好
○△：苦み・渋味がやや感じられ、口の中に残るが比較的良好
×：苦み・渋味が強く感じられ、口の中に強く残る
【００２１】
実施例１
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、市販の緑茶抽出物の濃縮物（三井農林（株）「ポリフェノンＨＧ」）１００ｇを９９．５重量％エタノール６３０ｇに分散させ、水２７０ｇを１０分で滴下後、３０分熟成し、２号濾紙及び孔径０．２μmの濾紙で濾過し、水２００mLを加えて減圧濃縮することによって再精製物を得た。この再精製物水溶液４４０ｇ（非重合体カテキン類２．３重量％）にβ−シクロデキストリン（β−ＣＤ）１３．６ｇを溶解し、さらに先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２２】
実施例２
宮崎産の緑茶葉１３５ｇを６５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、実施例１と同様の操作で得られた市販の緑茶抽出物の濃縮物の再精製物溶液１１０ｇ（非重合体カテキン類９．２重量％）にβ−ＣＤ１３．６ｇを溶解し、先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２３】
実施例３
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、実施例１と同様の操作で得られた市販の緑茶抽出物の濃縮物の再精製物水溶液３９ｇ（非重合体カテキン類２６重量％）にβ−ＣＤ１３．６ｇを溶解し、さらに先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２４】
実施例４
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、実施例１と同様の操作で得られた市販の緑茶抽出物の濃縮物の再精製物水溶液９２０ｇ（非重合体カテキン類１．１重量％）にβ−ＣＤ１３．６ｇを溶解し、さらに先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２５】
実施例５
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、実施例１で得られた市販の緑茶抽出物の濃縮物の再精製物水溶液１１０ｇ（非重合体カテキン類２．３重量％）にβ−ＣＤ１３．６ｇを溶解し、さらに先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２６】
比較例１
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。一方、実施例１と同様にして得られた市販の緑茶抽出物の濃縮物の再精製物水溶液１４５０ｇ（非重合体カテキン類０．７重量％）にβ−ＣＤ１３．６ｇを溶解し、さらに先の茶抽出液とアスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２７】
比較例２
静岡産の緑茶葉１３５ｇを７５℃に加熱したイオン交換水４kgに加えて５分間抽出し、次いで抽出液から茶葉を取り除き、熱交換器で２５℃以下に冷却した。次にネル濾過により抽出液中の沈殿物や浮遊物を取り除き、円盤型デプスフィルター（ゼータプラス１０Ｃ）で濾過した。この茶抽出液に実施例１で得られた市販の緑茶抽出物の濃縮物の再精製物を添加した。この混合液中の非重合体カテキン類濃度は０．６重量％であった。この混合液にβ−ＣＤ１３．６ｇを溶解し、アスコルビン酸ナトリウムを加え、希釈後炭酸水素ナトリウムを用いてpH６．２に調整した後、ＵＨＴ殺菌しＰＥＴボトルに充填した。この飲料の組成及び風味評価結果を表１に示す。
【００２８】
【表１】

【００２９】
実施例１〜５は加熱殺菌後も苦み・渋味がやや感じられるが清涼感のある良好な風味であった。一方、比較例１及び２は実施例1と同組成でありながら、飲んだ後に口の中に苦み・渋味が残った。
【００３０】
【発明の効果】
本発明の飲料は、非重合体カテキン類を高濃度に含有し、加熱殺菌後も苦味・渋味が低減されて清涼感があり、常飲に適している。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a packaged beverage containing non-polymer catechins at a high concentration and having reduced bitterness and astringency even after heat sterilization.
[0002]
[Prior art]
The effects of catechins have been reported to inhibit cholesterol elevation, inhibit α-amylase activity, and the like. In order to express such a physiological effect, it is necessary to drink 4 to 5 cups of tea per day for an adult. Therefore, in order to ingest a large amount of catechins more easily, catechins are added to the beverage. A technique for blending at a high concentration has been desired.
[0003]
However, beverages containing a high concentration of catechins are strongly bitter and astringent when drunk and are difficult to drink regularly. As a method for reducing the bitterness and astringency of these tea-based beverages, methods for blending cyclic dextrin have been reported (for example, Patent Documents 1 to 3). That is, Patent Document 1 describes a tea extract-containing composition and food containing 2.5 parts by weight or more of cyclic dextrin with respect to 1 part by weight of tea extract, and Patent Document 2 discloses 1 weight of catechins. Part, 0.1 parts by weight or less of caffeine and 0.1 to 20.0 parts by weight of cyclic dextrin, in the production of food and drink, steam activated charcoal is allowed to act on the tea extract to adsorb and remove caffeine. Patent Document 3 describes a method of packaging beverages containing specific amounts of catechin and cyclic dextrin, respectively. However, in any patent document, the relationship between the concentration of non-polymer catechins at the time of cyclic dextrin addition, the timing of cyclic dextrin addition, and the bitterness / astringency after heat sterilization of the beverage thus obtained has been completely studied. Not.
[0004]
[Patent Document 1]
JP-A-3-16846 [Patent Document 2]
Japanese Patent Laid-Open No. 10-4919 [Patent Document 3]
Japanese Patent Laid-Open No. 2002-238518
[Problems to be solved by the invention]
On the other hand, a large amount of cyclic dextrin is required when reducing bitterness and astringency after heat sterilization treatment by blending cyclic dextrin in a packaged beverage containing a high concentration of non-polymer catechins. However, if it is added too much, there is a drawback that the original flavor of the beverage is impaired by the flavor of the cyclic dextrin itself, and there is a problem that the amount of use is naturally limited.
[0006]
[Means for Solving the Problems]
In the method for producing a container-packed beverage containing a high concentration of non-polymer catechins, the present inventor can extract a green tea extract even if the concentration of the non-polymer catechins in the produced container-packed beverage is the same. When adding a cyclic dextrin to the concentrate aqueous solution of the green tea extract at the time of manufacturing a container-packed beverage that mixes the concentrate and the tea extract, even if a small amount of cyclic dextrin is added, It has been found that a packaged beverage containing a high concentration of non-polymer catechins with reduced bitterness and astringency even after heat sterilization is obtained.
[0007]
That is, the present invention adds a cyclic dextrin to a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins, and then tea selected from green tea, semi-fermented tea and fermented tea. It is intended to provide a method for producing a packaged beverage characterized by blending the above extract.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The method of the present invention is characterized in that cyclic dextrin is first added to a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins. After adding the concentrated aqueous solution of green tea extract and the tea extract, the cyclic dextrin was added at a bitterness / astringency despite the same non-polymer catechin concentration in the final packaged beverage. Thus, a sufficient reduction effect cannot be obtained. The concentrate of green tea extract here refers to a product obtained by removing some water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, and purifying it in some cases to increase the concentration of non-polymer catechins. As a form, various things, such as solid, aqueous solution, and a slurry form, are mentioned. A tea extract selected from green tea, semi-fermented tea and fermented tea refers to an extract that is not subjected to concentration or purification operations.
[0009]
Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate Is a collective term. The density | concentration of non-polymer catechin here is defined based on said total amount of 8 types.
[0010]
As a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins, commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” And the like are dissolved. If the concentration of non-polymer catechins is within the above range, re-purified products may be used. As a repurification method, for example, a concentrate of a green tea extract is suspended in water or a mixture of water and an organic solvent, a precipitate generated by adding an organic solvent to this is removed, and then the solvent is distilled off. There is. Alternatively, 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 extracted extract may be used. When the content of non-polymer catechins in the concentrated aqueous solution of green tea extract to be used is less than 0.8% by weight, the effect of reducing the bitterness / astringency of the final container-packed beverage after heat sterilization is not sufficient, If the concentration exceeds 50% by weight, the viscosity becomes high and dissolution takes a long time. The preferred non-polymer catechin concentration in the aqueous concentrate solution of green tea extract is 0.9 to 30% by weight, more preferably 1.0 to 10% by weight.
[0011]
Examples of cyclic dextrin include α-, β-, γ-cyclodextrin, branched α-, branched β-, branched γ-cyclodextrin, and derivatives thereof. Of these, β-cyclodextrin is particularly preferable because it is excellent in the effect of reducing bitterness and astringency. Other cyclic dextrins may be used in combination.
[0012]
The cyclic dextrin has a final concentration, that is, a concentration in the packaged beverage of 0.15 to 1.0% by weight, further 0.15 to 0.6% by weight, particularly 0.16 to 0.4% by weight. The addition is preferable from the viewpoint of the bitterness / astringency reduction effect of the final container-packed beverage and the suppression of the flavor reduction.
[0013]
Next, a tea extract selected from green tea, semi-fermented tea and fermented tea is blended. Examples of the semi-fermented tea used include Oolong tea, and examples of the fermented tea include black tea. Particularly, green tea has a good flavor as a packaged beverage containing a high concentration of non-polymer catechins. Examples of green tea include tea leaves made from tea leaves obtained from the genus Camellia, such as C. sinensis, C. assamica and Yabutaki, or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea.
[0014]
In the obtained packaged beverage, non-polymer catechins that are non-polymeric and dissolved in water are preferably 0.05 to 0.5% by weight, more preferably 0.092 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 non-polymer catechins is within this range, a large amount of non-polymer catechins can be easily ingested, and the non-polymer catechins can be effectively absorbed into the body.
[0015]
The non-polymer catechins in the resulting packaged beverages are the generic name Galo consisting of epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin, and the generic name non-gallo consisting of epicatechin gallate, catechin gallate, epicatechin and catechin. It is preferable that the body ratio maintains the composition of natural green tea leaves. Therefore, it is preferable that the total amount of the four types of galloforms always exceeds the total amount of the four types of non-galloforms in that the composition of natural green tea leaves is maintained even in beverages.
[0016]
In addition, the proportion of the generic gallate body consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the packaged beverage is 45% by weight or more in the non-polymer catechins. It is preferable in view of the effectiveness of the physiological effect.
For container-packed beverages, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, in accordance with tea-derived ingredients Additives such as a sweetener, a sweetener, a sour agent, a fruit juice extract, a vegetable extract, a nectar extract, a pH adjuster, and a quality stabilizer may be used alone or in combination.
[0017]
Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, and galactooligosaccharide. Examples of acidulants include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. These acidulants are preferably contained in the container-packed beverage of the present invention in an amount of 0.01 to 0.5% by weight, particularly 0.01 to 0.3% by weight. Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, and sodium polyphosphate. These inorganic acids and inorganic acid salts are preferably contained in a packaged beverage in an amount of 0.01 to 0.5% by weight, particularly 0.01 to 0.3% by weight.
[0018]
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.
[0019]
Moreover, the container-packed drink of this invention is manufactured on the sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method 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.
[0020]
【Example】
Measurement of non-polymer catechins Using a high-performance liquid chromatograph (model SCL-10Avp) manufactured by Shimadzu Corporation, a beverage packed in a container that was filtered through a filter (0.45 μm) and then diluted with distilled water was used. A packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) 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, and the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, and the solution was sent at a flow rate of 1.0 mL / min. The gradient conditions are as follows.

The sample injection volume was 10 μL, and the UV detector wavelength was 280 nm.
Evaluation of flavor A drinking test was conducted by five panelists, and a comprehensive evaluation was made according to the following criteria.
◎: Bitterness / astringency is very good without leaving in the mouth ○: Bitterness / astringency is slightly felt, but not good in the mouth ○ △: Bitterness / astringency is slightly felt, in the mouth Remaining but relatively good ×: Bitterness and astringency are felt strongly and remain strong in the mouth. [0021]
Example 1
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). On the other hand, 100 g of a commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) was dispersed in 630 g of 99.5 wt% ethanol, 270 g of water was added dropwise in 10 minutes, and then aged for 30 minutes. The repurified product was obtained by filtering through a filter paper and a filter paper having a pore size of 0.2 μm, adding 200 mL of water and concentrating under reduced pressure. 13.6 g of β-cyclodextrin (β-CD) was dissolved in 440 g of this repurified aqueous solution (2.3% by weight of non-polymer catechins), and further diluted with tea extract and sodium ascorbate. After adjusting the pH to 6.2 using sodium hydrogen carbonate, it was sterilized by UHT and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.
[0022]
Example 2
135 g of green tea leaves from Miyazaki were added to 4 kg of ion exchange water heated to 65 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). On the other hand, 13.6 g of β-CD was dissolved in 110 g (non-polymer catechins 9.2% by weight) of a repurified product solution of a concentrate of a commercially available green tea extract obtained by the same operation as in Example 1. The tea extract and sodium ascorbate were added, diluted and adjusted to pH 6.2 using sodium bicarbonate, then sterilized with UHT and filled into PET bottles. Table 1 shows the composition and flavor evaluation results of this beverage.
[0023]
Example 3
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). Meanwhile, 13.6 g of β-CD was dissolved in 39 g of a repurified product aqueous solution (26% by weight of non-polymer catechins) of a concentrate of a commercially available green tea extract obtained by the same operation as in Example 1, and further The tea extract and sodium ascorbate were added, diluted, and adjusted to pH 6.2 using sodium bicarbonate, and then UHT sterilized and filled into PET bottles. Table 1 shows the composition and flavor evaluation results of this beverage.
[0024]
Example 4
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). Meanwhile, 13.6 g of β-CD was dissolved in 920 g of a repurified aqueous solution of a concentrate of a commercially available green tea extract obtained by the same operation as in Example 1 (1.1% by weight of non-polymer catechins). The previous tea extract and sodium ascorbate were added, diluted, and adjusted to pH 6.2 using sodium bicarbonate, then sterilized with UHT and filled into PET bottles. Table 1 shows the composition and flavor evaluation results of this beverage.
[0025]
Example 5
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). Meanwhile, 13.6 g of β-CD was dissolved in 110 g (2.3% by weight of non-polymer catechins) of the repurified product aqueous solution of the concentrate of the commercially available green tea extract obtained in Example 1, and further extracted with the previous tea extraction. The solution and sodium ascorbate were added, diluted, adjusted to pH 6.2 with sodium bicarbonate, UHT sterilized, and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.
[0026]
Comparative Example 1
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). On the other hand, 13.6 g of β-CD was dissolved in 1450 g of a repurified aqueous solution of a concentrated green tea extract obtained in the same manner as in Example 1 (0.7% by weight of non-polymer catechins). The tea extract and sodium ascorbate were added, diluted and adjusted to pH 6.2 using sodium bicarbonate, then sterilized with UHT and filled into PET bottles. Table 1 shows the composition and flavor evaluation results of this beverage.
[0027]
Comparative Example 2
135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 75 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered with a disk-type depth filter (Zeta Plus 10C). A repurified product of the concentrate of the commercially available green tea extract obtained in Example 1 was added to the tea extract. The concentration of non-polymer catechins in this mixed solution was 0.6% by weight. 13.6 g of β-CD was dissolved in this mixed solution, sodium ascorbate was added, diluted and adjusted to pH 6.2 with sodium bicarbonate, then UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.
[0028]
[Table 1]

[0029]
In Examples 1 to 5, bitterness and astringency were slightly felt even after heat sterilization, but the taste was refreshing and good. On the other hand, Comparative Examples 1 and 2 had the same composition as Example 1, but bitterness and astringency remained in the mouth after drinking.
[0030]
【The invention's effect】
The beverage of the present invention contains a high concentration of non-polymer catechins, has a refreshing feeling with reduced bitterness and astringency even after heat sterilization, and is suitable for regular drinking.

Claims

Cyclic dextrin is added to a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins, and then a tea extract selected from green tea, semi-fermented tea and fermented tea is added thereto. A method for producing a packaged beverage characterized by the above.

The production method according to claim 1, wherein the packaged beverage contains 0.05 to 0.5% by weight of non-polymer catechins.

The method for producing a packaged beverage according to claim 1 or 2, wherein the cyclic dextrin is β-cyclodextrin.

The method for producing a packaged beverage according to any one of claims 1 to 3, wherein the addition amount of the cyclic dextrin is 0.15 to 1.0% by weight as a final concentration.