JP4383332B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage.

  Catechins have been reported to have an effect of suppressing cholesterol elevation, an activity of inhibiting amylase activity, etc. (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 the methods, there is a method of adding catechins to a beverage in a dissolved state using a concentrate of green tea extract (Patent Documents 3 to 5) or the like.

However, a container-packed beverage containing a high concentration of catechins derived from a green tea extract will turn brown over time, and the content of catechins will decrease, resulting in the manifestation of physiological effects due to non-polymer catechins. It was not suitable for long-term drinking that is necessary in Japan.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178

  The object of the present invention is a container-packed beverage containing a green tea extract, and non-polymer catechins contained in the beverage at a high concentration are stable over time and suppressed from changing to brown over time. Is to provide a packaged beverage.

  As a result of studying a green tea extract-containing container-packed beverage in which the non-polymer catechins are stable and the browning is suppressed, the present inventors have found that ethylenediamine is contained. It has been found that when tetraacetic acid or a salt thereof is used in combination, a non-polymer catechin is stable over a long period of time, and a packaged beverage in which the change to brown over time is suppressed can be obtained.

That is, the present invention is a packaged beverage blended with green tea extract, the following components (A) and (B),
(A) Non-polymer catechins 0.03-0.5 wt%,
(B) Ethylenediaminetetraacetic acid or a salt thereof 0.001 to 0.5% by weight
The container-packed drink containing this is provided.

  The present invention also provides a method for suppressing the reduction of non-polymer catechins in a packaged beverage, characterized by adding ethylenediaminetetraacetic acid or a salt thereof.

  The container-packed beverage of the present invention is stable and suitable for long-term drinking despite containing a high concentration of non-polymer catechins derived from green tea extract, and is transparent without changing to brown over time Appearance is good even when filled in a container.

  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 non-polymer catechins.

  The container-packed beverage of the present invention contains 0.03 to 0.5% by weight of non-polymer catechins (A) dissolved in water, preferably 0.05 to 0.5% by weight. More preferably 0.07 to 0.5% by weight, still more preferably 0.08 to 0.5% by weight, particularly preferably 0.09 to 0.4% by weight, most preferably 0.1 to 0.3% by weight. Contains 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 beverage preparation.

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, more preferably as non-polymer catechins. Is preferably 500 mg or more (Japanese Patent Laid-Open No. 2002-326932).
Therefore, from the viewpoint of securing the necessary intake per day, the packaged beverage of the present invention should have a blending amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more.

  The green tea extract used in the packaged beverage of the present invention is extracted from tea leaves with hot water or a water-soluble organic solvent, concentrated from the extract, further purified, or extracted extract Is directly purified. 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. Examples of the green tea extract concentrate include Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like.

  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 an organic solvent and water in a weight ratio of 99/1 to 1/9. And contact with activated carbon and acid clay or activated clay. In addition to these, purification by supercritical extraction, adsorption on an adsorption resin, and elution with an ethanol solution can be used.

  Examples of the form of the green tea extract herein 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 of drying.

The concentration of non-polymer catechins in the green tea extract used in the present invention is preferably 20 to 90% by weight, more preferably 20 to 87% by weight, still more preferably 23 to 85% by weight, and particularly preferably 25 to 25% by weight. 82% by weight.
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, there is a tendency to eliminate trace components that have a function to improve the flavor of free amino acids other than total polyphenols present in the green tea extract. .

  Further, the ratio of the generic gallate body consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the green tea extract used in the present invention in the total non-polymer catechins is 35 to 100% by weight. This is preferable in view of the effectiveness of physiological effects 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 contains 0.001 to 0.5% by weight of ethylenediaminetetraacetic acid or a salt thereof (B), but is further 0.002 to 0.2% by weight, particularly 0.003 to 0.4%. It is preferable to contain 1% by weight. When the concentration of ethylenediaminetetraacetic acid or a salt thereof is within this range, the stability of non-polymer catechins over time and the effect of suppressing the change to brown are excellent.
As the salt of ethylenediaminetetraacetic acid, alkali metal salts such as sodium salt and potassium salt are preferable, and disodium salt and disodium calcium ethylenediaminetetraacetate are particularly preferable.

  The container-packed beverage of the present invention has a pH of preferably 2 to 5 (20 ° C.), more preferably 2.5 to 4.5, and particularly preferably 3 to 4, and further non-polymer catechins. It is preferable because it is further suppressed from being stable and changing to brown.

  The container-packed beverage of the present invention containing such components is particularly preferably a non-tea-based packaged beverage, especially a sports beverage. Here, the non-tea beverages are soft drinks such as sports beverages, isotonic beverages, fruit juice-containing beverages, vegetable juice-containing beverages. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise.

  Sodium ion and / or potassium ion may be further added to the packaged beverage of the present invention. The beverage of the present invention containing these ions is useful as a beverage form such as a sports beverage or an isotonic beverage.

Sodium and potassium are present in fruit juice, tea extract, etc. in addition to addition of water-soluble inorganic salt electrolytes. The amount of the electrolyte or ionic component in the packaged beverage of the present invention is the content in the final drinkable packaged beverage. The electrolyte concentration is indicated by the ion concentration. The potassium ion component is a salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium phosphate, potassium hydrogen phosphate, potassium citrate, potassium tartrate, potassium sorbate, etc. or a mixture thereof. Or as a component of added fruit juice or tea. The potassium ion is preferably contained in an amount of 0.001 to 0.2% by weight, more preferably 0.002 to 0.15% by weight, and particularly preferably 0.003 to 0.12% by weight. Similarly, the sodium ion component is readily available such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium phosphate, sodium hydrogen phosphate, sodium citrate, 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 preferable that the sodium concentration is not 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 an amount of 0.001 to 0.5% by weight, more preferably 0.002 to 0.4% by weight, particularly 0.003 to 0.2% by weight.
Potassium ions and sodium ions may be used in combination, and the total amount in this case is 0.001 to 0.7% by weight, more preferably 0.002 to 0.6% by weight, and particularly 0.002 to 0.35% by weight. Preferably there is. If the sodium ion or potassium ion concentration is within this range, effective mineral supplementation can be achieved, the taste of the salt is not strong, it is moderate in taste, and is preferable for long-term drinking.

  In addition to potassium and sodium ions, the packaged beverages of the present invention have 0.001 to 0.5 wt%, preferably 0.002 to 0.4 wt%, most preferably 0.003 to 0.3 wt%. Chloride ions can be further 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 can 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.

  The packaged beverage of the present invention may contain caffeine derived from a green tea extract. When caffeine is contained, the weight ratio of non-polymer catechins / caffeine is preferably 5 to 10,000, more preferably 6 to 8000, still more preferably 7 to 6000, particularly preferably 10 to 4000, and most preferably. Is 10 to 1000. When the ratio of the non-polymer catechins to caffeine in the green tea extract is within this range, it is preferable in terms of the original appearance of the beverage, the flavor balance, and the like. In addition to the green tea extract used as a raw material, the caffeine includes caffeine that is naturally present in fragrances, fruit juices, and other components, and newly added caffeine.

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 preferably contained in the container-packed beverage of the present invention in an amount of 0.0001 to 20% by weight, further 0.001 to 15% by weight, particularly 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 packaged beverage of the present invention, an artificial sweetener is 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.

  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, and the like can be used as appropriate.

  It is preferable to add a bitter and astringent taste inhibitor to the packaged beverage of the present invention because it becomes easy to drink. The bitter and astringent taste inhibitor is preferably cyclodextrin. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is preferably contained in the packaged beverage in an amount of 0.005 to 0.5% by weight, more preferably 0.01 to 0.3% by weight.

  A fragrance | flavor (flavor) and fruit juice (fruit juice) are mix | blended with the container-packed drink of this invention for the purpose of improving palatability. 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. Most preferred are citrus juices, preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof. 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. 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 flavoring agent is preferably blended in the container-packed beverage of the present invention in an amount of 0.0001 to 5% by weight, and further 0.001 to 3% by weight.

  Furthermore, if necessary, the packaged beverage of the present invention may contain a sour agent. Examples of the acidulant include edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. A sour agent may be used to adjust the pH of the beverage of the present invention. 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. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include ascorbic acid and its salts, plant extracts and the like.

  The container-packed 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.

  In the packaged beverage of the present invention, antioxidant, flavor, various esters, pigments, emulsifier, preservative, seasoning, gum, emulsifier, oil, vegetable extract, nectar extract, pH adjuster, quality stability An additive such as an agent can be used alone or in combination.

  The container used for the container-packed beverage of the present invention is a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), 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 if it can be sterilized by heating after filling into a container such as a metal can. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a method of sterilizing at high temperature and short time in a plate heat exchanger or the like and then 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 neutral conditions, operations such as returning the pH to acidity under aseptic conditions are also possible.

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 ethylenediaminetetraacetic acid or a salt thereof According to the measurement method of ethylenediaminetetraacetic acid (EDTA) in the water test method.
Pretreatment conditions Add 50 μL of IS (cyDTA 0.1 mg / mL) to 100 mL of the sample solution, concentrate under reduced pressure and concentrate to 2 mL. Next, 50 μL of formic acid is added and then dried and solidified with nitrogen gas. Next, 1 mL of 15% BF3-methanol solution is added and left at 80 ° C. for 1 hour. Next, 3 mL of phosphate buffer (pH 7) and 1 mL of dichloromethane are added. Finally, shake and centrifuge, then apply dichloromethane layer separation to GC / MS measuring machine.
Analysis conditions (use Shimadzu analysis conditions)
MODEL: GCMS-QP2010
GC
Column: solgel 1 30 m × 0.25 mm I.D.df = 0.25 μm
Column temperature: 60 ° C., 2 minutes, 15 ° C./minute, 270 ° C., 4 minutes Column pressure: 100 kPa
Injection temperature: 250 ° C
Injection: splitless
Sampling time: 1.0 minute (250 kPa)
MS
IF temperature: 250 ° C
Ion Souce Temperature: 170 ° C
Ionizetion: EI
Scan Mode
Scan Range: m / z 35-450
Scan Interval: 0.5 seconds
SIM Mode
Monitor Ions: Group 1 m / z 174.10, 289.10, 348.10
Group 2 m / z 343.15, 402.15
Scan Interval: 0.2 seconds

Measurement of caffeine (analytical instrument)
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2250, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnersil ODS-2, inner diameter 2.1 mm × length 250 mm
(Analysis conditions)
Sample injection volume: 10 μL, flow rate: 0.3 mL / min
Ultraviolet absorptiometer detection wavelength: 280 nm
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 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.

Measurement of hue well in the L * a * b * color system, using a color difference meter (manufactured by Minolta Co., Ltd .: Model CT-310)
Measurements were taken after 3 days storage at 5 ° C.

Example 1
The following components were mixed, filled in a PET container, sealed, and stored at 55 ° C. The content of non-polymer catechins was measured over time, and the ratio with the content of non-polymer catechins at the start of storage was defined as the catechin residual rate. The results are shown in Table 1.

Composition: Examples
Non-polymer catechin content in green tea extract aqueous solution 22% by weight
Ethylenediaminetetraacetic acid disodium salt Amounts listed in Table 1
Ion-exchanged water balance (total 100.0% by weight)
(PH: 3.5)

* Purification method of green tea extract 200 g of crude green tea extract (Polyphenon HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of 95% ethanol aqueous solution under stirring at room temperature and 250 rpm, and acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.). ) After adding 100 g, stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, re-filtration was performed with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2, and the concentration of catechins was adjusted with ion-exchanged water to obtain a green tea extract. (Concentration of catechins in solid content 65% by weight)

  Immediately after producing the above packaged beverage and after storage at 55 ° C. for 3 days, the b * value and the content of non-polymer catechins are measured, and the b * value variation (Δb * value) and the content of non-polymer catechins are included. The amount reduction rate was obtained. The results are shown in Table 1.

  None of the packaged beverages of the present invention was browned, and the non-polymer catechins were stable.

Example 2
Using the purified green tea extract obtained in Example 1, a packaged beverage shown in Table 2 below was produced.

  The container-packed beverage of the present invention did not brown even after 3 days, and the non-polymer catechins were stable.

Claims (4)

Formulated with green tea extract, the following ingredients (A) , (B), (C) and (D):
(A) Non-polymer catechins 0.03-0.5 wt%,
(B) Ethylenediaminetetraacetic acid or a salt thereof 0.001 to 0.5% by weight
(C) a sweetener,
(D) A packaged beverage containing a sour agent .   The container-packed beverage according to claim 1, wherein the pH is 2-5.   The container-packed beverage according to claim 1 or 2, which is a non-tea packaged beverage. The following components (A) (C) and (D):
(A) Non-polymer catechins 0.03-0.5 wt%,
(C) a sweetener,
(D) Acidulant
(B) A method for suppressing reduction of non-polymer catechins in a packaged beverage, wherein 0.001 to 0.5% by weight of ethylenediaminetetraacetic acid or a salt thereof is added.