JP4395451B2 - Container drink - Google Patents
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- JP4395451B2 JP4395451B2 JP2005032672A JP2005032672A JP4395451B2 JP 4395451 B2 JP4395451 B2 JP 4395451B2 JP 2005032672 A JP2005032672 A JP 2005032672A JP 2005032672 A JP2005032672 A JP 2005032672A JP 4395451 B2 JP4395451 B2 JP 4395451B2
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Description
本発明は、生理活性を有する非重合体カテキン類を利用するにあたって風味が長期間安定であり、抵抗なく多量に飲用できる容器詰飲料に関する。 The present invention relates to a packaged beverage that is stable in flavor for a long period of time when non-polymer catechins having physiological activity are used and can be drunk in large quantities without resistance.
カテキンは、茶などのさまざまな植物に含まれる天然ポリフェノール化合物である。これらのポリフェノール化合物は、抗菌活性、抗酸化活性、抗アレルギー活性、抗肥満活性等さまざまな生理活性を有することから、健康食品への使用が注目されている。中でも、生活習慣として手軽に摂取できる健康食品として、非重合体カテキン類を多く含有する緑茶抽出物を配合した容器詰飲料が開発されている。しかし、緑茶抽出物中には非重合体カテキン類以外の成分としてアミノ酸、糖質等が含まれており、これらの成分が飲料中で変化して飲料の風味を著しく劣化させることがある。このため、緑茶抽出物由来の非重合体カテキン類を含有した容器詰飲料においては、殺菌時や製造後販売されるまでの保存中に緑茶抽出物由来の劣化した風味が生じるために、飲料全体の保存後の風味が著しく低下する。特に、スポーツドリンク等の非茶系飲料に緑茶抽出物を含有させた場合、製造後の飲料の保管中に緑茶抽出物由来の劣化した風味が発生し、非茶系飲料としてふさわしくない風味となってしまうため飲料中の非重合体カテキン類の含有量は限られている。さらに、昨今では、冬季にホットベンダーで茶系飲料を販売するケースが増えている。温度の高い条件下での長時間の保管は、飲料の保管においてはかなり過酷な条件である。このため、高濃度の非重合体カテキン類を含有させた茶系飲料がホットベンダーに保管されて販売されるまでの間に、飲料中の風味は劣化してしまうという問題がある。 Catechin is a natural polyphenol compound contained in various plants such as tea. Since these polyphenol compounds have various physiological activities such as antibacterial activity, antioxidant activity, antiallergic activity, and antiobesity activity, they are attracting attention for use in health foods. Above all, as a health food that can be easily ingested as a lifestyle habit, a packaged beverage containing a green tea extract containing a large amount of non-polymer catechins has been developed. However, the green tea extract contains amino acids, sugars, and the like as components other than non-polymer catechins, and these components may change in the beverage and may significantly deteriorate the flavor of the beverage. For this reason, in container-packed beverages containing non-polymer catechins derived from green tea extract, a deteriorated flavor derived from green tea extract occurs during storage until sterilization or after manufacture and sale. The flavor after storage is significantly reduced. In particular, when a green tea extract is included in a non-tea beverage such as a sports drink, a deteriorated flavor derived from the green tea extract occurs during storage of the beverage after production, and the flavor is not suitable as a non-tea beverage. Therefore, the content of non-polymer catechins in beverages is limited. Furthermore, in recent years, there are an increasing number of cases where tea-based beverages are sold by hot vendors in winter. Long-term storage under high-temperature conditions is a rather severe condition for beverage storage. For this reason, there is a problem that the flavor in the beverage deteriorates before the tea-based beverage containing a high concentration of non-polymer catechins is stored and sold in a hot vendor.
容器詰飲料の保存後の劣化防止対策としては、まず、L−アスコルビン酸やアスコルビン酸Na、ルチン、ヤマモモ抽出物等の酸化防止剤を添加する方法があるが、L−アスコルビン酸、L−アスコルビン酸Naは、飲料の保管中に分解して,劣化臭を発生するオフフレーバーとなる可能性がある。
さらに、飲料製造時において香料や香辛料を添加して、長時間保存後の劣化した風味をマスキングする方法があるが、長時間保存することにより香料や香辛料成分自体が変化してオフフレーバーになり風味劣化の要因の一つとなる場合がある。
As a countermeasure for preventing deterioration after storage of a packaged beverage, there is a method of adding an antioxidant such as L-ascorbic acid, sodium ascorbate, rutin, bayberry extract, etc., but L-ascorbic acid, L-ascorbine The acid Na may decompose during storage of the beverage and become an off-flavor that generates a deteriorated odor.
In addition, there is a method of masking the deteriorated flavor after long-term storage by adding flavors and spices during beverage production, but the flavor and spice ingredients themselves change to become off-flavor by storing for a long time. It may be one of the causes of deterioration.
一方、マッシュルーム抽出エキスに関する技術ついては、特許文献1〜3に菌茸類から得られたエキスの消臭剤、特許文献4にてマッシュルーム子実体の親水性溶媒抽出物を有効成分とする経口消臭剤及びこれらを含有する食品が提案されている。しかし、マッシュルーム抽出物が飲料の長期保存後の風味に対する作用をするかについては全く知られていない。
本発明の目的は、緑茶抽出物由来の非重合体カテキン類を含有しても保存時に風味劣化を起こさず、飲料の風味の安定性の良好な容器詰飲料を提供することにある。 An object of the present invention is to provide a packaged beverage having good flavor stability of a beverage without deteriorating the flavor during storage even when containing a non-polymer catechin derived from a green tea extract.
緑茶抽出物由来の非重合体カテキン類を含有する容器詰飲料の製造にあたって殺菌等の加熱及び保存時に緑茶抽出物由来の劣化した風味が発生する。本発明者は、高濃度の非重合体カテキン類を含有した容器詰飲料であっても、マッシュルーム抽出エキスを含有させた緑茶抽出組成物を配合することで、保存後の緑茶抽出物由来による劣化した風味を抑制できることを見出した。 In producing a packaged beverage containing non-polymer catechins derived from a green tea extract, a deteriorated flavor derived from the green tea extract is generated during heating and storage such as sterilization. The present inventor, even if it is a packaged beverage containing a high concentration of non-polymer catechins, by blending a green tea extract composition containing a mushroom extract, deterioration due to the green tea extract after storage It was found that the savory flavor can be suppressed.
すなわち、本発明は、(A)固形物中の非重合体カテキン類含有量が10〜90重量%である緑茶抽出物 100重量部
(B)菌茸類抽出エキスを菌茸類由来の固形分量として0.002〜0.2重量部
を含有する緑茶組成物及びこれを配合した容器詰飲料を提供するものである。
また、本発明は、緑茶組成物を含有し、(A)非重合体カテキン類0.03〜0.5重量%、(B)菌茸類抽出エキスを含む容器詰飲料の風味安定化方法を提供するものである。
That is, the present invention provides (A) 100 parts by weight of green tea extract in which the content of non-polymer catechins in the solid is 10 to 90% by weight (B) The amount of solid content derived from fungi As a green tea composition containing 0.002 to 0.2 parts by weight and a packaged beverage containing the same.
The present invention also provides a flavor stabilization method for a packaged beverage containing a green tea composition, comprising (A) 0.03 to 0.5% by weight of non-polymer catechins, and (B) a fungus extract. It is to provide.
本発明により、高濃度のカテキンを含有した容器詰飲料において、保存した後の緑茶抽出物由来の劣化した風味を抑制することができる。したがって、本発明の高濃度のカテキンを含有した容器詰飲料は、保存した後においても、風味がよいので、いつでもどこでも美味に飲用できる。 According to the present invention, in a packaged beverage containing a high concentration of catechin, a deteriorated flavor derived from a green tea extract after storage can be suppressed. Therefore, the container-packed beverage containing the high-concentration catechin of the present invention has a good flavor even after storage, and can be drunk anytime and anywhere.
本発明における緑茶抽出物とは、Camellia属、例えばC.sinensis
及びC.assaimica、やぶきた種又はそれらの雑種から得られる茶葉から製造された煎茶、玉露、てん茶などの緑茶類や総称して烏龍茶と呼ばれる鉄観音、色種、黄金桂などの半発酵茶、紅茶と呼ばれるダージリン、アッサム、スリランカなどの発酵茶の茶葉を必要に応じてカットもしくは粉末にしたものを水、有機溶媒又はこれらの混合物などを混ぜ合わせて有効成分である非重合体カテキン類を高濃度に抽出したものである。抽出する有機溶媒としては、例えばエタノール、メタノール、プロパノール等の低級アルコール類やアセトン、酢酸エチル、ジエチルエーテル等のエーテル類等が挙げられるが、風味の観点から温水で抽出することが望ましい。非重合体カテキン類の抽出効率を高くする観点から70℃〜沸騰水、さらに80℃〜沸騰水を使用するのが好ましい。緑茶葉から抽出する際の水の量は、緑茶葉に対して5〜60重量倍、特に5〜40重量倍が好ましい。緑茶葉からの抽出時間は1〜60分が好ましく、より好ましくは1〜30分である。抽出時間は短すぎると非重合体カテキン類の溶出が不十分であり、長すぎると非重合体カテキン類の熱変性異性化反応が進んでしまう。また、特開昭59−219384号公報、特開平4−20589号公報、特開平5−260907号公報、特開平5−306279号公報などに詳細に例示されている方法で調製した緑茶抽出物や市販の三井農林(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」サントリー(株)「サンウーロン」等が挙げられる。さらに、このほか特開2004−147508号公報及び特開2004−149416号公報、特開2004−180535号公報にて製造された精製品やカラム精製品も使用できる。また、ここでいう緑茶抽出物の形態しては、固体、水溶液、スラリー状など色々なものが挙げられるが、固形物あたりの非重合体カテキン類の含有量が10〜90重量%であれば液体でも固体、スラリー状でも形態には限定されない。しかし、本発明の処理においては事前に水溶液の状態に調製する。
The green tea extract in the present invention refers to the genus Camellia, such as C.I. sinensis
And C.I. green teas such as sencha, gyokuro, tencha, and so on made from tea leaves obtained from assaimica, yabukita seeds or their hybrids, iron kannon, color species, semi-fermented teas such as golden katsura, black tea Non-polymer catechins, which are active ingredients, are mixed with water, organic solvent, or a mixture of these fermented tea leaves such as Darjeeling, Assam, and Sri Lanka, which are cut or powdered as necessary. Extracted. Examples of the organic solvent to be extracted include lower alcohols such as ethanol, methanol, and propanol, and ethers such as acetone, ethyl acetate, and diethyl ether. Extraction with warm water is desirable from the viewpoint of flavor. From the viewpoint of increasing the extraction efficiency of non-polymer catechins, it is preferable to use 70 ° C. to boiling water, more preferably 80 ° C. to boiling water. The amount of water when extracting from green tea leaves is preferably 5 to 60 times by weight, particularly 5 to 40 times by weight, relative to the green tea leaves. The extraction time from green tea leaves is preferably 1 to 60 minutes, more preferably 1 to 30 minutes. If the extraction time is too short, elution of the non-polymer catechins is insufficient, and if it is too long, the heat-denaturing isomerization reaction of the non-polymer catechins proceeds. Further, green tea extract prepared by a method exemplified in detail in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, etc. Commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, Suntory Co., Ltd. “Sun Oolong” and the like. In addition, purified products and column purified products manufactured in JP-A Nos. 2004-147508, 2004-149416, and 2004-180535 can be used. In addition, the form of the green tea extract mentioned here includes various things such as a solid, an aqueous solution, a slurry, etc. If the content of non-polymer catechins per solid is 10 to 90% by weight The form is not limited to liquid, solid, or slurry. However, in the treatment of the present invention, it is prepared in the state of an aqueous solution in advance.
本発明における非重合カテキン類とは、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などのエピ体カテキン類をあわせての総称である。 Non-polymerized catechins in the present invention include non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. It is a collective term.
本発明の容器詰飲料中には、水に溶解状態にある非重合体カテキン類を、0.03〜0.5重量%含有するが、好ましくは0.05〜0.5重量%、より好ましくは0.07〜0.5重量%、更に好ましくは0.08〜0.5重量%、特に好ましくは0.09〜0.4重量%、もっとも好ましくは0.1〜0.3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、風味の安定化の観点からも好ましい。 The container-packed beverage of the present invention contains 0.03 to 0.5% by weight of non-polymer catechins dissolved in water, preferably 0.05 to 0.5% by weight, more preferably Is 0.07 to 0.5 wt%, more preferably 0.08 to 0.5 wt%, particularly preferably 0.09 to 0.4 wt%, most preferably 0.1 to 0.3 wt% To do. When the content of non-polymer catechins is in this range, it is preferable from the viewpoint of stabilizing the flavor.
なお、ここでいう非重合カテキン類の濃度は、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートの合計8種の合計量である。 In addition, the density | concentration of non-polymerization catechin here is a total amount of a total of eight types of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate.
本発明における菌茸類とは、具体的には、椎茸、松茸、なめこ、えのき、しめじ、マッシュルーム、アラゲカワラタケ、カワラタケ、ヒイロタケ、コガネシワウロコタケ、ツクリタケ、ナラタケ、カイガラタケ、ホウロクタケが挙げられ、抽出液の風味の観点から、椎茸、松茸、なめこ、えのき、しめじ、マッシュルームが好ましい。さらに、カテキンの風味劣化防止の効果から、マッシュルームが最も好ましい。
マッシュルーム抽出エキスとは、生マッシュルーム子実体から抽出され濃縮されたエキスを意味する。抽出溶媒としては水のほかにエタノール、あるいはそれらの混合物の溶媒が用いられる。さらに、抽出効率を高めるために有機酸を加えたものが用いられる。さらに、抽出されたエキスは濃縮され、これらを液体のまま使用してもよく、又は、予め賦形剤であるデキストリン等を配合してスプレードライあるいはフリーズドライした粉末を使用しても良い(特許第2930323号参照)。
市販されている入手可能なマッシュルーム抽出エキスとしては、例えば、リコム(株)社のシャンピニオンエキス濃縮粉末Bio−M BX50FPD又はBio−M BX100FPDがあり、マッシュルーム由来の固形分量としては、賦形剤のデキストリンや抽出時に用いたリンゴ酸を除いた10〜21重量%含まれているものが挙げられる。
Specific examples of the fungi in the present invention include shiitake mushrooms, matsutake mushrooms, nameko, enoki mushrooms, shimeji mushrooms, mushrooms, mushroom mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, and mushrooms. From the viewpoint of the flavor of the liquid, shiitake mushroom, matsutake mushroom, nameko, enoki mushroom, shimeji mushroom and mushroom are preferred. Furthermore, mushrooms are most preferable from the effect of preventing flavor deterioration of catechin.
The mushroom extract means an extract extracted from a raw mushroom fruit body and concentrated. As an extraction solvent, ethanol or a solvent of a mixture thereof is used in addition to water. Furthermore, in order to improve extraction efficiency, what added the organic acid is used. Furthermore, the extracted extracts may be concentrated and used as a liquid, or a powder that has been spray-dried or freeze-dried with a dextrin as an excipient in advance may be used (patented) No. 2930323).
Examples of commercially available mushroom extract extracts include Recom Co., Ltd. Champignon extract concentrated powder Bio-M BX50FPD or Bio-M BX100FPD, and the amount of solid content derived from mushrooms is dextrin as an excipient. And those containing 10 to 21% by weight excluding malic acid used at the time of extraction.
本発明において、緑茶組成物を調製する際、緑茶抽出物100重量部に対するマッシュルーム抽出エキスの添加量は、マッシュルーム由来の固形分量として0.002〜0.2重量部であり、好ましくは0.002〜0.1重量部、より好ましくは0.01〜0.1重量部である。これは、緑茶抽出物に対しマッシュルーム由来の固形分量が0.002重量部以上で、飲料保存後の緑茶抽出物の劣化した風味を抑制する効果が認められるが、マッシュルーム由来の固形分量として0.2重量部以上になると、飲料に高濃度の非重合体カテキン類を含有させた場合、マッシュルーム抽出エキス自体の風味が発生してしまうためである。 In the present invention, when preparing the green tea composition, the amount of the mushroom extract extract added to 100 parts by weight of the green tea extract is 0.002 to 0.2 parts by weight as the solid content derived from mushrooms, preferably 0.002. -0.1 weight part, More preferably, it is 0.01-0.1 weight part. The amount of solid content derived from mushrooms is 0.002 parts by weight or more with respect to the green tea extract, and the effect of suppressing the deteriorated flavor of the green tea extract after storage of the beverage is recognized. When the amount is 2 parts by weight or more, when the beverage contains a high concentration of non-polymer catechins, the flavor of the mushroom extract itself is generated.
本発明における緑茶抽出物にマッシュルーム抽出エキスを含有させた緑茶飲料組成物とは、緑茶抽出物にマッシュルーム抽出エキスを添加し、攪拌、溶解、混合したものであれば限定されない。例えば、緑茶抽出物を製造する際の最終工程にマッシュルーム抽出エキスを添加して溶解、混合し保存された緑茶抽出物でも、あるいは、容器詰飲料を製造する際に、緑茶抽出物と他の原材料とを配合する前に、予め緑茶抽出物にマッシュルーム抽出エキスを添加し、溶解、混合したものであれば問題ない。例えば、他の原材料とは調味に関係する原材料であり、茶葉抽出エキス、糖類、乳原料、果汁、甘味料、酸味料、塩類、アミノ酸、香料、香辛料等である。一方、容器詰飲料を製造する際、緑茶抽出物と他の原材料を配合するのと同時にマッシュルーム抽出エキスを添加すると、マッシュルーム抽出エキスと緑茶抽出物以外の原材料が反応し、マッシュルーム抽出エキスがもつ消臭作用により本来もつ好ましい香り成分を消臭してしまう可能性があるため望ましくない。例えば、マッシュルーム抽出エキスと香料が反応すると、香料中の成分が消臭されてしまい、このようにしてできあがった飲料はアロマが弱いものとなってしまう。 The green tea beverage composition containing the mushroom extract in the green tea extract in the present invention is not limited as long as the mushroom extract is added to the green tea extract and stirred, dissolved, and mixed. For example, a green tea extract added with a mushroom extract extract in the final process of manufacturing a green tea extract, dissolved, mixed, and stored, or when manufacturing a packaged beverage, the green tea extract and other raw materials There is no problem as long as the mushroom extract is added to the green tea extract in advance and dissolved and mixed before blending. For example, the other raw materials are raw materials related to seasoning, such as tea leaf extract, sugar, milk raw material, fruit juice, sweetener, acidulant, salt, amino acid, flavor, spice and the like. On the other hand, when manufacturing a packaged beverage, if a mushroom extract is added at the same time that the green tea extract and other ingredients are blended, the ingredients other than the mushroom extract and the green tea extract react, and the mushroom extract has This is undesirable because it may deodorize a preferred scent component inherent to the odor. For example, when the mushroom extract and the fragrance react, the components in the fragrance are deodorized, and the beverage thus produced has a weak aroma.
本発明における、上記の緑茶組成物を含有させた容器詰飲料におけるマッシュルーム抽出エキスの含有量は、マッシュルーム由来の固形分量として0.0001〜0.01重量%であるが、飲料中に極力マッシュルーム抽出エキス自体の持つキノコ風味を出さないためにも、好ましくはマッシュルーム由来の固形分として0.0001〜0.001重量%であり、より好ましくは0.0001〜0.0005重量%である。 In the present invention, the content of the mushroom extract in the packaged beverage containing the green tea composition is 0.0001 to 0.01% by weight as a solid content derived from mushroom, but the mushroom extraction is as much as possible in the beverage. In order not to give the mushroom flavor of the extract itself, it is preferably 0.0001 to 0.001% by weight, more preferably 0.0001 to 0.0005% by weight as the solid content derived from mushrooms.
本発明における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。このうち飲料を殺菌して詰める密封容器のことを指し、PETボトル、アルミ缶、スチール缶などが挙げられる。 The container used for the container-packed beverage in 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, a bottle as in the case of general beverages. Etc. can be provided in the usual form. Among these, it refers to a sealed container in which beverages are sterilized and packed, and examples include PET bottles, aluminum cans, and steel cans.
本発明の容器詰飲料には、緑茶、ほうじ茶、笹茶、柿の葉茶、玄米等の穀物茶、烏龍茶、紅茶等の茶系飲料;ニアウォーター、スポーツドリンク、果汁入り飲料、炭酸飲料、コーヒー飲料等の非茶系飲料が挙げられる。 The container-packed beverages of the present invention include tea-based beverages such as green tea, roasted tea, strawberry tea, bamboo leaf tea, brown rice, and other cereal teas, oolong tea, and tea; near water, sports drinks, fruit juice beverages, carbonated beverages, coffee Non-tea beverages such as beverages can be mentioned.
本発明における容器詰飲料を製造する際に、調味原材料として、必要に応じて糖類、乳原料、果汁、甘味料、酸味料、塩類、アミノ酸、香料、香辛料等を使用することができる。また、栄養成分としてビタミン類、ミネラル等を使用することができる。また品質安定化のために着色料、保存料、酸化防止剤、安定剤、増粘多糖類、乳化剤等を使用することができる。 When manufacturing the container-packed drink in this invention, saccharides, a milk raw material, fruit juice, a sweetener, a sour agent, salt, an amino acid, a fragrance | flavor, a spice etc. can be used as a seasoning raw material as needed. Moreover, vitamins, minerals, etc. can be used as a nutrient component. In addition, colorants, preservatives, antioxidants, stabilizers, thickening polysaccharides, emulsifiers, and the like can be used for quality stabilization.
また、本発明の容器詰飲料は、例えば、金属缶のように容器に充填後、加熱殺菌できる場合にあっては、食品衛生法に定められた殺菌条件にて製造される。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。 Moreover, the container-packed drink of this invention is manufactured on the disinfection 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, pre-sterilization conditions equivalent to the above, for example, high temperature and short time sterilization with a plate heat exchanger, etc. Is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.
(緑茶抽出物I 実施例C〜E及び比較例A、B、F、Gの調製)
固形物中に含まれる非重合体カテキン類の含量が33重量%である緑茶抽出物(ポリフェノンHG 三井農林社製)を水溶液のBrixが4.5になるように、水で希釈した緑茶抽出物水溶液100重量部に対してシャンピニオンエキスBio−M BX100FPD(リコス社製)をマッシュルーム由来の固形分量としてA:0.000021重量部、B:0.00021重量部、C:0.0021重量部、D:0.0105重量部、E:0.021重量部、F:0.105重量部、G:0重量部添加した。なお、このシャンピニオンエキスBio−M BX100FPDは マッシュルーム由来の固形分量が21%であった。これらの添加量でシャンピニオンエキスを室温にて添加後、溶解し、15分間攪拌均一混合を行ない、緑茶組成物A〜Eを調製した。
(Preparation of Green Tea Extract I Examples C-E and Comparative Examples A, B, F, G)
Green tea extract obtained by diluting a green tea extract (polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) having a non-polymer catechin content of 33% by weight in water with water so that the Brix of the aqueous solution is 4.5. A: 0.000021 parts by weight, B: 0.00021 parts by weight, C: 0.0021 parts by weight, D: Champignon extract Bio-M BX100FPD (manufactured by Ricos) as a solid content derived from mushrooms with respect to 100 parts by weight of aqueous solution : 0.0105 parts by weight, E: 0.021 parts by weight, F: 0.105 parts by weight, G: 0 parts by weight were added. The champignon extract Bio-M BX100FPD had a mushroom-derived solid content of 21%. After adding champignon extract in these addition amounts at room temperature, the mixture was dissolved and stirred and mixed uniformly for 15 minutes to prepare green tea compositions A to E.
(緑茶抽出物II 実施例I〜K、比較例H、L、Mの調製)
緑茶抽出物ポリフェノンHG(三井農林社製)100gを常温、250r/min攪拌条件下の95%エタノール水溶液490.9g中に懸濁させ、活性炭クラレコールGLC(クラレケミカル社製)15gと酸性白土ミズカエース#600(水澤化学社製)20gを投入後、約10分間攪拌を続けた。そして、40%エタノール水溶液409.1gを10分間かけて滴下したのち室温のまま約30分間の攪拌を続けた。その後、2号濾紙で活性炭及び沈殿物を濾過したのちに0.2μmメンブランフィルターによって最濾過を行なった。最後にイオン交換水200gを濾過液に添加し、40℃、25Toorでエタノールを留去し、精製緑茶抽出物を得た。
固形物中に含まれる非重合体カテキン類の含量が約50重量%である精製緑茶抽出物をBrixが45になるように水希釈して得られた緑茶抽出物水溶液100重量部に対してシャンピニオンエキスBio−M BX100FPDをマッシュルーム由来の固形分量としてH:0.00021重量部、I:0.0021重量部、J:0.021重量部、K:0.105重量部、L:0.21重量部、M:0重量部添加した。添加後、シャンピニオンエキスを溶解し、15分間攪拌均一混合を行ない、緑茶組成物H〜Mを調製した。
(Preparation of Green Tea Extract II Examples I-K, Comparative Examples H, L, M)
100 g of green tea extract polyphenone HG (Mitsui Norin Co., Ltd.) is suspended in 490.9 g of 95% ethanol aqueous solution under stirring conditions at room temperature and 250 r / min. After adding 20 g of # 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 stirring 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 subjected to the final filtration 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 25 Toor to obtain a purified green tea extract.
Champignon with respect to 100 parts by weight of green tea extract aqueous solution obtained by diluting a purified green tea extract having a non-polymer catechin content of about 50% by weight in solids with Brix of 45 Extract Bio-M BX100FPD as a solid content derived from mushrooms H: 0.00021 parts by weight, I: 0.0021 parts by weight, J: 0.021 parts by weight, K: 0.105 parts by weight, L: 0.21 parts by weight Part, M: 0 part by weight was added. After the addition, the champignon extract was dissolved and stirred and mixed uniformly for 15 minutes to prepare green tea compositions H to M.
(緑茶抽出物III 実施例P〜R、比較例O、S、Tの調製)
緑茶抽出物ポリフェノンHG(三井農林社製)200gを常温、250r/min攪拌条件の下、92.4重量%エタノール水溶液800g中に懸濁させ、酸性白土ミズカエース#600(水澤化学社製)100gを投入後、約10分間攪拌を続けた。その後、2号濾紙で濾過し、活性炭クラレコールGLC(クラレケミカル社製)20gと接触させ、続けて、0.2μmメンブランフィルターによって再濾過を行なった。最後にイオン交換水200gを濾過液に添加し、40℃、25Toorでエタノールを留去し、精製緑茶抽出物を得た。固形物中に含まれる非重合体カテキン類の含量が約66重量%である精製緑茶抽出物のBrixが45になるように水希釈して得られた緑茶抽出物水溶液 100重量部に対してシャンピニオンエキスBio−M BX100FPDをマッシュルーム由来の固形分量としてO:0.00021重量部、P:0.0021重量部、Q:0.021重量部、R:0.105重量部、S:0.21重量部、T:0重量部添加した。添加した。シャンピニオンエキスを室温にて添加後、溶解し、15分間攪拌均一混合を行ない、緑茶組成物O〜Tを調製した。
(Preparation of Green Tea Extract III Examples PR, Comparative Examples O, S, T)
200 g of green tea extract polyphenone HG (Mitsui Norin Co., Ltd.) was suspended in 800 g of 92.4% by weight ethanol aqueous solution under a stirring condition of 250 r / min at room temperature, and 100 g of acidic white clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) After the addition, stirring was continued for about 10 minutes. Thereafter, the mixture was filtered with No. 2 filter paper, contacted with 20 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.), 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 25 Toor to obtain a purified green tea extract. Champignon for 100 parts by weight of green tea extract aqueous solution obtained by diluting with water so that Brix of the purified green tea extract having a non-polymer catechin content of about 66% by weight contained in the solid substance is 45 Extract Bio-M BX100FPD as a solid content derived from mushrooms O: 0.00021 parts by weight, P: 0.0021 parts by weight, Q: 0.021 parts by weight, R: 0.105 parts by weight, S: 0.21 parts by weight Part, T: 0 part by weight was added. Added. After adding champignon extract at room temperature, it was dissolved and stirred and mixed uniformly for 15 minutes to prepare green tea compositions OT.
以下の試験飲料処方1,2を用いて、実施例C〜E及び比較例A、B、F、Gの緑茶抽出物については、配合実施例1〜6,配合比較例1〜8を調製し、評価を行った。 For the green tea extracts of Examples C to E and Comparative Examples A, B, F, and G using the following test beverage formulations 1 and 2, Formulation Examples 1 to 6 and Formulation Comparative Examples 1 to 8 were prepared. And evaluated.
以下に示す試験処方にて非重合体カテキン類を540mg/350mL含有する容器詰緑茶飲料及び非重合体カテキン類を540mg/500mL含有する容器詰スポーツドリンクを製造した。このとき、緑茶組成物aの緑茶飲料100重量部に対する添加量は9.75重量部で、スポーツドリンク100重量部に対する添加量は9.55重量部であった。なお、緑茶飲料は、131℃30秒の殺菌後、85℃にてPETボトル容器(東洋製罐社製)に充填後、室温まで冷却し試験飲料(緑茶飲料)とした。一方、スポーツドリンクは97℃20秒殺菌した後、85℃にてPETボトル容器(東洋製罐社製)に充填後、室温まで冷却し試験飲料(スポーツドリンク)とした。 A container-packed green tea beverage containing 540 mg / 350 mL of non-polymer catechins and a container-packed sports drink containing 540 mg / 500 mL of non-polymer catechins were produced according to the following test formulation. At this time, the amount of green tea composition a added to 100 parts by weight of green tea beverage was 9.75 parts by weight, and the amount added to 100 parts by weight of sports drink was 9.55 parts by weight. The green tea beverage was sterilized at 131 ° C. for 30 seconds, filled into a PET bottle container (manufactured by Toyo Seikan) at 85 ° C., and then cooled to room temperature to obtain a test beverage (green tea beverage). On the other hand, the sports drink was sterilized at 97 ° C. for 20 seconds, filled into a PET bottle container (manufactured by Toyo Seikan) at 85 ° C., and then cooled to room temperature to obtain a test beverage (sport drink).
実施例I〜K、比較例H、L、Mの緑茶抽出物については、配合実施例7〜9,配合比較例9〜11調製し、評価を行った。 About the green tea extracts of Examples I to K and Comparative Examples H, L, and M, Formulation Examples 7 to 9 and Formulation Comparative Examples 9 to 11 were prepared and evaluated.
配合実施例1〜6、配合比較例1〜8と同様に以下に示す試験処方1にて非重合体カテキン類を540mg/350mL含有する容器詰緑茶飲料を調製した。このとき、緑茶組成物の緑茶飲料100重量部に対する添加量は0.85重量部であった。 A container-packed green tea beverage containing 540 mg / 350 mL of non-polymer catechins was prepared according to Test Formula 1 shown below as in Formulation Examples 1 to 6 and Formulation Comparative Examples 1 to 8. At this time, the addition amount of the green tea composition with respect to 100 parts by weight of the green tea beverage was 0.85 parts by weight.
実施例P〜R、比較例O、S、Tの緑茶抽出物については、配合実施例10〜12,配合比較例12〜14を調製し、評価を行った。評価結果を表1〜3に示す。 For the green tea extracts of Examples P to R and Comparative Examples O, S, and T, Formulation Examples 10 to 12 and Formulation Comparative Examples 12 to 14 were prepared and evaluated. The evaluation results are shown in Tables 1-3.
配合実施例1〜6,配合比較例1〜8と同様に以下に示す試験処方2にて非重合カテキンを540mg/500mL含有する容器詰スポーツドリンクを調製した。このとき、緑茶抽出物の緑茶飲料100重量部に対する添加量は0.58重量部であった。 As in Formulation Examples 1-6 and Formulation Comparative Examples 1-8, a container-packed sports drink containing 540 mg / 500 mL of non-polymerized catechin was prepared according to Test Formula 2 shown below. At this time, the amount of green tea extract added to 100 parts by weight of the green tea beverage was 0.58 parts by weight.
(試験飲料処方1)緑茶飲料(非重合カテキン類540mg/350mL)
緑茶葉抽出エキス 20.0
緑茶抽出組成物(各実施例、比較例記載) (緑茶組成物Iのとき9.75)
(緑茶組成物IIのとき0.85)
環状オリゴ糖 0.18
酸化防止剤(L−アスコルビン酸Na) 0.06
重曹 pH6.0に調整
香料(リョクチャフレーバー) 0.025
全量を水にて 100.00重量%
なお、緑茶抽出エキスは、緑茶葉に65℃の熱水にて30倍抽出し、非重合カテキンが240mg/100mL含まれるものを用いた。
(Test drink formulation 1) Green tea drink (non-polymerized catechins 540 mg / 350 mL)
Green tea leaf extract 20.0
Green tea extract composition (described in each example and comparative example) (9.75 when green tea composition I)
(0.85 for Green Tea Composition II)
Cyclic oligosaccharide 0.18
Antioxidant (L-ascorbic acid Na) 0.06
Baking soda adjusted to pH 6.0
Fragrance (Ryokucha Flavor) 0.025
The total amount is 100.00% by weight in water
The green tea extract used was a green tea leaf that was extracted 30 times with hot water at 65 ° C. and contained 240 mg / 100 mL of non-polymerized catechin.
(試験飲料処方2)スポーツドリンク(非重合カテキン類540mg/500mL)
エリスリトール 0.79
スクラロース 0.012
ぶどう糖(無水) 0.6
クエン酸(無水) 0.16
クエン酸3Na 0.08
食塩 0.06
グルコン酸K 0.04
緑茶抽出組成物(各実施例、比較例記載) (緑茶組成物Iのとき9.55)
(緑茶組成物IIIのとき0.58)
酸化防止剤(L−アスコルビン酸) 0.03
香料(グレープフルーツフレーバー) 0.15
全量を水にて 100.00重量%
(Test drink formulation 2) Sports drink (non-polymerized catechins 540 mg / 500 mL)
Erythritol 0.79
Sucralose 0.012
Glucose (anhydrous) 0.6
Citric acid (anhydrous) 0.16
Citric acid 3Na 0.08
Salt 0.06
Gluconic acid K 0.04
Green tea extract composition (described in each example and comparative example) (9.55 for green tea composition I)
(0.58 for Green Tea Composition III)
Antioxidant (L-ascorbic acid) 0.03
Fragrance (Grapefruit Flavor) 0.15
The total amount is 100.00% by weight in water
(評価判定の指標)
上記試験飲料処方の評価は、緑茶抽出物由来の劣化した風味、マッシュルーム抽出エキスの風味、及び総合評価により評価した。
緑茶抽出物由来の劣化した風味; × 劣化した風味有る
△ 劣化した風味やや有る
○ 劣化した風味無し
(Evaluation indicators)
Evaluation of the said test drink prescription was evaluated by the flavor which deteriorated from the green tea extract, the flavor of the mushroom extract, and comprehensive evaluation.
Deteriorated flavor derived from green tea extract; × Deteriorated flavor
△ Somewhat deteriorated flavor
○ No deteriorated flavor
マッシュルーム抽出エキスの風味; × 有る
△ やや有る
○ 無し
Mushroom extract flavor; × Yes
△ Somewhat
○ None
総合評価; ○ 飲料全体の風味良好
△ 飲料全体の風味やや良好 × 飲料全体の風味好ましくない
Comprehensive evaluation: ○ Good flavor of the entire beverage
△ Slightly good flavor of the whole beverage × Unfavorable flavor of the whole beverage
こうして配合実施例及び配合比較例の飲料の殺菌後及び保存したときの風味を専門パネラー3名で飲用し評価した。なお、試験飲料処方1に示す緑茶飲料については、ホットベンダーでの販売を想定し55℃10日間の保存、試験飲料処方2に示すスポーツドリンクについては夏場の倉庫での保管を想定し37℃14日間の保存を行なった。 Thus, after sterilizing the beverages of the blending examples and blending comparative examples and when stored, the taste was stored and evaluated by three professional panelists. The green tea beverage shown in the test beverage prescription 1 is assumed to be sold at a hot vendor for 55 days at 55 ° C., and the sports drink shown in the test beverage prescription 2 is assumed to be stored in a summer warehouse at 37 ° C. A day of storage was performed.
評価結果を表1に示す。風味評価の結果、本発明の実施例C〜Eを配合した飲料は、保存後の緑茶抽出物由来の劣化した風味を抑制することができた。 The evaluation results are shown in Table 1. As a result of the flavor evaluation, the beverages containing Examples C to E of the present invention were able to suppress the deteriorated flavor derived from the green tea extract after storage.
評価結果を表2に示す。風味評価の結果、本発明の緑茶組成物I〜Kを配合した飲料は、保存後の緑茶抽出物由来の劣化した風味を抑制することができた。 The evaluation results are shown in Table 2. As a result of the flavor evaluation, the beverage containing the green tea compositions I to K of the present invention was able to suppress the deteriorated flavor derived from the green tea extract after storage.
評価結果を表3に示す。風味評価の結果、本発明の緑茶組成物P〜Rを配合した飲料は、保存後においても緑茶抽出物由来の劣化した風味を抑制することができた。 The evaluation results are shown in Table 3. As a result of the flavor evaluation, the beverage containing the green tea compositions PR of the present invention was able to suppress the deteriorated flavor derived from the green tea extract even after storage.
Claims (5)
(B)菌茸類抽出エキス:菌茸類由来の固形分量として0.0001〜0.001重量%(B) Fungus extract: 0.0001 to 0.001 wt% as solid content derived from fungi
を含有する非重合体カテキン類含有容器詰飲料。A non-polymer catechin-containing container-packed beverage containing
当該容器詰飲料中の(A)非重合体カテキン類の濃度を0.03〜0.5重量%に、当該容器詰飲料中の(B)菌茸類抽出エキスの濃度を菌茸類由来の固形分量として0.0001〜0.001重量%に、それぞれ調整する、容器詰飲料の風味安定化方法。 A method for stabilizing the flavor of a non-polymer catechin-containing container-packed beverage,
The concentration of (A) non-polymer catechins in the packaged beverage is from 0.03 to 0.5% by weight , and the concentration of (B) fungal extract in the packaged beverage is derived from fungi A flavor stabilization method for a packaged beverage , wherein the solid content is adjusted to 0.0001 to 0.001% by weight .
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US8367140B2 (en) | 2007-05-08 | 2013-02-05 | Kao Corporation | Concentrate composition for drink from concentrate |
JP5399864B2 (en) * | 2008-11-10 | 2014-01-29 | 花王株式会社 | Purified tea extract |
JP5281930B2 (en) * | 2009-03-09 | 2013-09-04 | 花王株式会社 | Method for producing grain tea beverage |
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2005
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---|---|---|---|---|
CN101904380A (en) * | 2010-07-21 | 2010-12-08 | 安徽鸿汇食品(集团)有限公司 | Sugar-free honey green tea |
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