JP4705599B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage that contains non-polymer catechins at a high concentration, has a bitter taste suppressed, and is suitable for long-term storage despite containing a sweetener.

  The effects of catechins have been reported to be a cholesterol elevation inhibitory action, an α-amylase activity inhibitory action, and the like. In order to express such a physiological effect, a technique for blending a high concentration of catechins into a beverage has been desired in order to easily consume a large amount of catechins.

However, a beverage containing a high concentration of catechins has a strong bitter taste when drunk and is difficult to drink regularly. As a method of reducing the bitterness of these tea-based beverages, a method of blending cyclodextrin has been reported (for example, Patent Documents 1 to 3).
That is, Patent Document 1 discloses a tea extract-containing composition containing 2.5 parts by mass or more of cyclodextrin with respect to 1 part by mass of tea extract, and Patent Document 2 discloses 1% by mass of catechins and caffeine. Patented a method for adsorbing and removing caffeine by applying steam activated charcoal to tea extract in the production of food and drink containing 0.1% by mass or less and cyclodextrin 0.1 to 20.0% by mass Document 3 discloses containerized beverages each containing a specific amount of catechin and cyclodextrin.

On the other hand, as a technique related to a masking composition containing a calcium salt, a method for improving seasoning by adding a marine mineral composition such as bitter juice containing 2 to 20% by weight of calcium chloride to food or drink, A method of supporting a bitter material on calcium carbonate and a method of masking the bitterness by adding a calcium salt and / or a magnesium salt to potassium chloride are known (for example, Patent Documents 4 to 6). However, since these calcium compounds are used in such an amount that they are insoluble in water and a rough feeling remains on the tongue, they cannot be used for beverages.
JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A JP 2003-135020 A JP 2000-50833 A JP-A-4-108358

Thus, in order to reduce the bitter taste after heat sterilization processing by mix | blending cyclodextrin with the container-packed drink which contains non-polymer catechins in high concentration, a large amount of cyclodextrin was required. However, when a large amount of cyclodextrin is blended, there is a drawback that the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself, and the amount used is naturally limited. There was a similar level of bitterness masking with calcium salts.
Accordingly, an object of the present invention is to provide means for reducing the bitterness of a packaged beverage containing a high concentration of non-polymer catechins without impairing the original flavor of the beverage.

  Therefore, the present inventor conducted various studies to reduce the bitterness after heat sterilization of a packaged beverage containing a high concentration of non-polymer catechins without reducing the flavor. It has been found that a bitterness reducing effect is obtained, and a packaged beverage that retains the original flavor of the beverage and the hue after long-term storage can be obtained.

That is, the present invention provides (A) non-polymer catechins in an amount of 0.05 to 0.5% by mass,
(B) The calcium compound is an amount such that the ratio ((B) / (A): mass ratio) of calcium in the calcium compound to (A) non-polymer catechins is 0.001 to 1.0, and ( C) containing 0.0001 to 20% by mass of a sweetener,
(D) The non-polymer catechin gallate compound ratio is 5 to 95% by mass,
(E) A container-packed beverage having a pH of 2.5 to 5.1 is provided.
Moreover, this invention provides the bitterness suppression method of non-polymer catechins which mix | blend a calcium compound.

  ADVANTAGE OF THE INVENTION According to this invention, it is a container-packed drink which contains non-polymer catechins by high concentration, Comprising: Bitterness is suppressed and the drink which hold | maintains the original flavor of a drink can be provided.

  (A) Non-polymer catechins in the present invention 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 concentration of the non-polymer catechins is defined based on the total amount of the above eight types.

  In the packaged beverage of the present invention, non-polymer catechins dissolved in water are 0.05 to 0.5% by mass, preferably 0.09 to 0.4% by mass, and more preferably 0.00. 1 to 0.3 mass%, most preferably 0.11 to 0.2 mass%. If the non-polymer catechins are within this range, a large amount of the non-polymer catechins can be easily ingested, and the physiological effects of the non-polymer catechins are expressed. In addition, when the non-polymer catechin content is less than 0.05% by mass, the physiological effect is not sufficient, and when it exceeds 0.5% by mass, the bitterness of the beverage increases.

  Non-polymer catechins in the packaged beverage of the present invention include epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin, and catechin gallate, gallocatechin gallate, gallocatechin and catechin non-epi. There is a body. Non-epi forms are essentially non-existent in nature and are produced by isomerization of epi forms. Furthermore, non-polymer catechins are changed to polymer catechins by heat denaturation. The ratio ([(F) / (A)] × 100) of (F) non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention is 5 to 5. From the viewpoints of flavor and storage stability of non-polymer catechins, it is preferably 25% by mass, more preferably 8-20% by mass, and particularly preferably 10-15% by mass.

  The non-polymer catechins in the packaged beverage of the present invention include gallate bodies composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and non-gallate composed of epigallocatechin, gallocatechin, epicatechin and catechin There is a body. Since gallate bodies that are ester-type non-polymer catechins have a strong bitter taste, (D) non-polymer catechins in gallate bodies in (A) non-polymer catechins that can be used in the packaged beverage of the present invention The proportion is preferably 5 to 95% by mass, more preferably 5 to 51% by mass, and particularly preferably 8 to 51% by mass from the viewpoint of suppressing bitterness.

  The packaged beverage having a high concentration of non-polymer catechins in the present invention can be obtained, for example, by blending a purified product of green tea extract and adjusting the concentration of non-polymer catechins. Specifically, an aqueous solution of a purified product of a green tea extract, or a product obtained by blending a green tea extract with a purified product of the green tea extract. The purified product of the green tea extract here refers to a product obtained by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, or a product obtained by purifying and increasing the concentration of non-polymer catechins. There are various forms such as solid, aqueous solution and slurry. The tea extract obtained from green tea refers to an extract that is not subjected to concentration or purification operations.

  Examples of concentrates of green tea extract containing non-polymer catechins include those obtained by dissolving commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc. It is done. As a purification method, for example, there is a method in which a precipitate formed by suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off. Alternatively, a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract may be used.

  The non-polymer catechins used in the present invention can reduce the gallate body rate by treating the purified green tea with tannase. In the treatment with tannase, tannase is preferably added in a range of 0.5 to 10% by mass with respect to the non-polymer catechins of the green tea extract. The tannase treatment temperature is preferably 15 to 40 ° C., more preferably 20 to 30 ° C., at which enzyme activity can be obtained. The pH at the time of tannase treatment is preferably 4-6, more preferably 4.5-6, and particularly preferably 5-6, from which enzyme activity can be obtained.

  The content mass ratio [(G) / (A)] of (A) non-polymer catechins and (G) caffeine in the packaged beverage of the present invention is preferably 0.0001 to 0.16, more preferably 0. 0.001 to 0.15, more preferably 0.01 to 0.14, and even more preferably 0.05 to 0.13. If the ratio of caffeine to non-polymer catechins is too low, it is not preferable in terms of flavor balance. On the other hand, if the ratio of caffeine to non-polymer catechins is too high, the original appearance of the beverage is impaired, which is not preferable. Caffeine may be caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, or may be newly added caffeine.

  Examples of the calcium compound (B) used in the present invention include calcium-containing salt, marine mineral liquid, calcium-containing pancreatic calcium, DL-type calcium lactate, L-type calcium lactate, calcium chloride, calcium gluconate, pantothenic acid Calcium, whey calcium, eggshell calcium, shell calcium, bone calcium, mineral water, calcium citrate, calcium acetate, calcium pantothenate, calcium carbonate, calcium hydroxide, calcium phosphate, calcium glycerate and calcined calcium. Salt containing calcium is classified into several types according to the production method, ion exchange membrane brine brine salt, seawater evaporated brine salt, sun salt processed salt, rock salt, salt brine brine salt, sun salt, sun salt brine salt, Examples include lake salt and lake salt brine salt. The marine mineral liquid is not limited as long as it can be collected from seawater, and examples include marine surface water that can be taken from below sea level to 200 m, and bittern liquor obtained from deep sea water that can be taken from seawater deeper than 1000 m. These are not specified as long as they are commercially available calcium compounds.

  The (B) calcium compound in the present invention is an amount such that the ratio ((B) / (A) mass ratio) between calcium in the calcium compound and (A) non-polymer catechins is 0.001 to 1.0. If it contains, sufficient bitterness suppression effect can be acquired. Preferred (B) / (A) is 0.005 to 0.5, and more preferably 0.01 to 0.1. If it is less than 0.001, the non-polymer catechins cannot exhibit a sufficient bitter taste suppressing effect. Moreover, since the flavor of calcium compound itself will generate | occur | produce when 1.0 is exceeded, it is unpreferable.

  In the container-packed drink of this invention, (E) pH is the range of 2.5-5.1 from a viewpoint of flavor and storage stability. More preferably, it is 2.8-5.0, More preferably, it is 3.0-4.5, Most preferably, it is 3.8-4.2. That is, when the pH is less than 2.5, the acidity becomes strong, and the non-polymer catechins decrease during long-term storage. On the other hand, when the pH exceeds 5.1, non-polymer catechins decrease due to reaction with carbohydrates used in combination even during long-term storage. Adjustment of pH can be made into the said range with ascorbic acid or its salt, a citric acid, etc., By this, it becomes a drink which can preserve | save for a long term and has moderate acidity.

In the packaged beverage of the present invention, as the sweetener (C), naturally occurring carbohydrates, glycerols, and artificial sweeteners can be used. These sweeteners are contained in the packaged beverage of the present invention in an amount of 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass.
The container-packed beverage of the present invention has almost no sweetness when the amount of sweetener is too small, and the sweetness degree when sucrose is 1 is preferably 2 or more from the balance between sourness and saltiness (reference document: JISZ8144). , Sensory evaluation analysis-term, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method, test method; beverage terminology dictionary 4-2 sweetness classification, document 11 (Beverage Japan); characteristic grade test mAG test, ISO 6564 -1985 (E), "Sensory Analysis-Methodology-Flavour profile method", etc.). On the other hand, when the sweetness level is 8 or more, the sense of being too sweet and caught in the throat is strong, and the over-throat is lowered. These sweeteners include those in tea extracts.

  Carbohydrate sweeteners include monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof. Of these, one or more naturally-occurring carbohydrates selected from glucose, sucrose, fructose and fructose-glucose liquid sugar are particularly preferred.

  Monosaccharides include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. The glucose content in the packaged beverage of the present invention is preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass. Fructose, known as fructose, is a ketohexose. The fructose content in the packaged beverage of the present invention is preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass. Fructose glucose liquid sugar is a mixed liquid sugar of these, and the content is preferably 0.01 to 7% by mass, more preferably 0.1 to 6% by mass, and particularly preferably 1.0 to 5% by mass. When these sweeteners are blended in an amount of 20% by mass or more, coloring due to browning tends to occur during storage of beverages.

  Examples of the oligosaccharide include sucrose, maltodextrin, corn syrup, high fructose corn syrup, agape extract, maple syrup, sugar cane, and honey. As this oligosaccharide, sucrose such as sucrose or sugar beet sugar which is a disaccharide is preferable. Examples of sucrose forms include granulated sugar, liquid sugar, and sucrose. Any of these can be used. The sucrose content in the packaged beverage of the present invention is preferably 0.001 to 20% by mass, more preferably 0.01 to 15% by mass, and particularly preferably 0.1 to 10% by mass.

  A preferred example of the complex polysaccharide is maltodextrin. Carbohydrate derivatives and polyhydric alcohols such as glycerol can also be used in the present invention. Glycerols can be used in the container-packed beverage of the present invention, for example, 0.1 to 15% by mass, preferably 0.2 to 10% by mass.

  Among the sweeteners used in the packaged beverage of the present invention, sugar alcohols include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol, tagatose and the like. Of these, erythritol, which has no calories and has the highest maximum no-effect intake, is preferred.

  Among the sweeteners used in the packaged beverage of the present invention, artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D- High sweetness sweeteners such as alaninamide, L-aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkanamide, sucralose, glycyrrhizin, synthetic alkoxy aromatic compounds, etc. . Also thaumatin, stevinoside and other natural source sweeteners can be used.

  The container-packed beverage of the present invention may contain 0.001 to 0.5% by mass of sodium as an electrolyte and / or 0.001 to 0.2% by mass of potassium. Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5 mass%, and if this total is less than 0.001 mass%, there is a tendency to taste unsatisfactory depending on the scene of drinking, preferably Absent. On the other hand, if it exceeds 0.5 mass%, the salt itself has a strong taste and tends to be unpreferable for long-term drinking.

  Examples of sodium used in the present invention include sodium ascorbate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate, and the like, and mixtures thereof. Any readily available sodium salt can be formulated. Sodium may also be derived from added fruit juice or tea ingredients. The higher the sodium concentration, the higher the degree of beverage discoloration. From the viewpoint of stability, the sodium content in the packaged beverage of the present invention is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, and still more preferably 0.003. It is -0.2 mass%.

  As potassium used for this invention, compounds other than potassium contained in a tea extract can be added and the density | concentration can be raised. For example, a potassium salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof is formulated. It may also be derived from added fruit juices or fragrances. The potassium concentration has a greater effect on the color tone when stored at high temperatures for a long period of time compared to the sodium concentration. Thus, from the viewpoint of stability, the potassium content in the packaged beverage of the present invention is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and still more preferably. 0.003 to 0.12% by mass.

  A sour agent can be used for the container-packed drink of this invention. It is preferable that the sour agent is contained in the container-packed beverage of the present invention in an amount of 0.01 to 0.7% by mass, particularly 0.02 to 0.6% by mass. When the concentration of the sour agent is less than 0.01% by mass, bitterness and astringency can be suppressed, but the acidity is too weak. On the other hand, when the concentration of the sour agent is more than 0.6% by mass, the acidity becomes strong, but the bitterness and astringency also become strong. The acidulant in the present invention is at least one selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, malic acid, and salts thereof. These alone can be pH adjusters that can be stored for a long period of time, but in order to obtain an appropriate acidity, or in combination with salts thereof is preferable. Specific examples include trisodium citrate, monopotassium citrate, tripotassium citrate, sodium gluconate, potassium gluconate, sodium tartrate, trisodium tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, and sodium fumarate. It is done.

  Other acidulants include adipic acid and fruit juices extracted from natural ingredients. Inorganic acids and inorganic acid salts can also be used. Examples of inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium metaphosphate, and tripotassium phosphate. It is done. These inorganic acids and inorganic acid salts are preferably 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass, in the packaged beverage of the present invention.

A fragrance | flavor (flavor) and fruit juice (fruit juice) can be mix | blended with the container-packed drink of this invention in order to improve 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 flavor with fruit juice, preferably green tea or black tea flavor is preferred. Preferred fruit juices can include apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, kyui, pineapple, passion fruit, mango, guava, raspberries and cherries. Preferably, citrus juice, grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof are most preferred. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the container-packed beverage of the present invention in an amount of 0.001 to 20% by weight, more preferably 0.002 to 10% by weight. 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.
Perfumes can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Such a fragrance is preferably added to the packaged beverage of the present invention in an amount of 0.0001 to 5% by weight, more preferably 0.001 to 3% by weight.

  The container-packed beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin B and vitamin E are added. Other vitamins such as vitamin D may also be added. Vitamin B includes vitamin B group selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, sodium riboflavin 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxy hydrochloride, cyanocobalamin, and folic acid Biotin can also be used in the beverage of the present invention. These vitamins are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US2005 / 003068 description: US Reference Daily Intake).

  The container-packed beverage of the present invention can further contain minerals other than calcium. Preferred minerals are 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, cyclodextrin can be used in combination in order to suppress the bitter taste of non-polymer catechins. Examples of the cyclodextrin include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. These cyclodextrins are preferably 0.005 to 0.5% by mass, more preferably 0.02 to 0.3% by mass, and particularly preferably 0.05 to 0.25% in the packaged beverage of the present invention. Add so that it becomes mass%.

  Thus, in the packaged beverage of the present invention, in accordance with tea-derived components, antioxidants, various esters, inorganic salts, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, You may mix | blend additives, such as a quality stabilizer, individually or in combination.

  Moreover, the container-packed drink of the container of this invention can be made into a tea-type drink, or can also be made into a non-tea-type drink. Examples of tea-based beverages include non-fermented tea beverages such as green tea beverages, semi-fermented tea beverages such as oolong tea beverages, and fermented tea beverages such as black tea beverages. Moreover, the container-packed drink of this invention can also be made into a functional drink, for example, can also be made into non-tea type drinks, such as enhanced water, bottled water, a sports drink, and near water.

  The calories of the packaged beverage of the present invention are calculated at 4 kcal per gram for glucose, fructose and sucrose contained in 100 ml of beverage, and 0 Kcal per gram for erythritol. Here, the packaged tea beverage of the present invention has a low calorie of preferably 40 kcal / 240 ml or less, more preferably 2 to 35 kcal / 240 ml or less, particularly preferably 3 to 30 kcal / 240 ml or less.

  Containers that can be used in the container-packed beverages of the present invention are provided in ordinary forms such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. can do. The container-packed drink here means a drink that can be taken without dilution.

  Moreover, the container-packed drink of this invention can be 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 can be 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 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.

Measurement of non-polymer catechins Samples diluted with distilled water (0.8 μm) and then diluted with distilled water were 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 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted, and measurement was performed by a gradient method 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. (Normally, the concentrations of catechins and caffeine are expressed as mass / volume% (% [w / v]), but the contents in the examples are expressed by mass by multiplying the liquid amount).

Calcium concentration measurement method ICP emission spectrometry. SP1200A manufactured by SEIKO was used.

Evaluation of flavor A drinking test was conducted by five panelists.

Storage test The prepared beverage was stored at 55 ° C. for 2 weeks, and the change in the color tone of the beverage before and after storage was visually evaluated by 5 panelists according to the following criteria. Furthermore, non-polymer catechins were measured.
A: No change, B: Some change, C: Change, D: Large change

Example 1
100 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd. “Polyphenone HG”) was dispersed in 900 g of 90.0% by mass ethanol, aged for 30 minutes, and filtered through No. 2 filter paper and 0.2 μm pore size filter paper. Then, 200 mL of water was added and concentrated under reduced pressure to obtain a purified product of green tea extract. 75.0 g of the obtained non-polymer catechins composition was put into a stainless steel container, the total amount was made 1,000 g with ion-exchanged water, and 3.0 g of 5% by mass sodium bicarbonate aqueous solution was added to pH 5.5. Adjusted. Then, under stirring conditions of 22 ° C. and 150 r / min, 0.27 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) in 1.07 g of ion-exchanged water (2.4% based on non-polymer catechins) ) Was added, and the enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a warm bath at 95 ° C., held at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, then cooled to 25 ° C., and then concentrated. The purified non-polymer catechins of the green tea extract obtained after the tannase treatment were 15.0% by mass, and the non-polymer gallate content was 45.1% by mass. Of this purified green tea extract, 8.5 g is added to 8.5 g of calcium sulfate (calcium content 30% by weight, manufactured by Ako Kasei Co., Ltd.). Furthermore, anhydrous crystalline fructose, erythritol, citric acid, citric acid 3Na, L -Ascorbic acid and lemon lime flavor were added, and water was added to make the total amount 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Example 2
A beverage similar to that in Example 1 was produced except that 0.1 g of DL-type calcium lactate (calcium content: 40% by weight, manufactured by Showa Kako Co., Ltd.) was used as the calcium compound.

Example 3
Purified product of green tea extract obtained in Example 1 5.3 g, calcium sulfate 0.1 g, Chinese green tea extract powder, anhydrous crystalline fructose, erythritol, L-ascorbic acid, green tea flavoring agent, water In addition, after the total amount was 1,000 g, a beverage was produced in the same manner as in Example 1. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Example 4
8.5 g of purified green tea extract obtained in Example 1, 0.1 g of calcium sulfate, Indian tea extract powder, anhydrous crystalline fructose, erythritol, L-ascorbic acid, 5% aqueous sodium bicarbonate solution, black tea flavoring agent After the addition, the total amount was adjusted to 1,000 g with water, and then a beverage was produced in the same manner as in Example 1. Table 1 shows the composition, flavor evaluation results, and storage test results of this packaged beverage.

Comparative Example 1
A beverage similar to that in Example 1 was produced except that the amount of citric acid 3Na was increased without adding the calcium compound.

Comparative Example 2
A beverage similar to that in Example 3 was produced except that L-ascorbic acid Na and a 5% aqueous sodium bicarbonate solution were used in place of L-ascorbic acid without adding a calcium compound.

Comparative Example 3
A beverage similar to that of Example 4 was produced except that the calcium compound was not added and the 5% aqueous sodium bicarbonate solution was increased.

  As is apparent from Table 1, when high-concentration non-polymer catechins are contained and a calcium compound is added, bitterness is remarkably suppressed, and by adjusting to an optimum pH despite containing sweeteners. It is clear that it is suitable for long-term storage.

Claims (4)

(A) 0.05 to 0.5% by mass of non-polymer catechins,
(B) A calcium compound is added in an amount such that the ratio of calcium in the calcium compound to (A) non-polymer catechins ((B) / (A): mass ratio) is 0.001 to 0.1 , and ( C) 0.0001-20 mass% sweetener
Contains,
(A) The proportion of gallate bodies of (D) non-polymer catechins in the non-polymer catechins is 5 to 51 mass%
(A) The ratio of non-epimers of (F) non-polymer catechins in non-polymer catechins is 5 to 25% by mass,
(E) pH is 2.5-5.1
Is a packaged beverage.   (B) Calcium compound is calcium-containing salt, marine mineral liquid, calcium-containing pancreatic calcium, calcium sulfate, calcium lactate, calcium chloride, calcium gluconate, calcium pantothenate, whey calcium, eggshell calcium, shell calcium, bone calcium, mineral The packaged beverage according to claim 1, wherein the beverage is one or more selected from water, calcium citrate, calcium acetate, calcium carbonate, calcium hydroxide, calcium phosphate, calcium glyceronate and calcined calcium. The container-packed beverage according to claim 1 or 2, wherein the mass ratio [(G) / (A)] of (G) caffeine and (A) non-polymer catechins is 0.0001 to 0.16. The container-packed beverage according to any one of claims 1 to 3 , wherein the sweetener is at least one selected from fructose, glucose, sucrose, and fructose-glucose liquid sugar.