JP4782753B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins and having a reduced bitter taste.

  The effects of catechins have been reported to inhibit cholesterol elevation, inhibit amylase activity, etc. (see, for example, Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is effective to ingest a large amount of catechins more simply, and therefore a technique for blending beverages with catechins at a high concentration is desired. As one of these methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (for example, see Patent Documents 3 to 5).

  However, when the concentrate of the commercially available green tea extract was used as it was, the components contained in the concentrate of the green tea extract were affected, and the astringency and bitterness were strong, and the feeling over the throat worsened. Furthermore, it was not suitable for long-term drinking, which is necessary for expressing the physiological effects of catechins. Thus, there has been a demand for a beverage that reduces the astringency derived from catechins peculiar to high-concentration catechin-containing beverages.

There exists a technique (patent document 6) etc. which mix cyclodextrin in order to control the bitterness of a drink containing high concentration catechin.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP-A-1-174328

However, in order to suppress bitterness by adding cyclodextrin, it is necessary to add a large amount of cyclodextrin, and when a large amount of cyclodextrin is added, there is a problem that the flavor is lowered by cyclodextrin.
Accordingly, an object of the present invention is to provide means for suppressing the bitter taste of a high-concentrated catechin-containing container-packed beverage without impairing the original flavor of the beverage.

  Therefore, as a result of various investigations to improve the original scent and drinking quality of the beverage, the present inventor has retained the original scent and flavor of the beverage if it contains an oligosaccharide mixture containing various oligosaccharides in a certain ratio. The present inventors have found that a high-concentration non-polymer catechin-containing container-packed beverage with suppressed bitterness can be obtained.

That is, the present invention includes the following components (A) and (B):
(A) 0.06 to 0.6% by mass of non-polymer catechins,
(B) The mass ratio of (1) (oligosaccharide having a sugar chain length of 8 or more) / (monosaccharide and oligosaccharide having a sugar chain length of 2 to 7) is 0.4 to 2.0,
(2) Oligosaccharide content of sugar chain length 11 or more is 60% by mass or less, and (3) The content rate of cyclic oligosaccharide is 50% by mass or less, 0.1-5% by mass of oligosaccharide mixture,
The container-packed drink containing this is provided.

  The container-packed beverage of the present invention is a beverage having a good bitterness, a good beverage aroma and flavor, and a good drinking and drinking feel.

  In the present invention, (A) non-polymer catechins include non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, etc. This is a general term for epi-catechins. The density | concentration of non-polymer catechin here is defined based on said 8 types total amount.

  The container-packed beverage of the present invention contains (A) non-polymer catechins in an amount of 0.06 to 0.6% by mass, preferably 0.07 to 0.6% by mass, more preferably 0.07. It is -0.5 mass%, Most preferably, it is 0.08-0.4 mass%. If the non-polymer catechins are 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. Moreover, when the non-polymer catechin content is less than 0.06% by mass, the physiological effect of the non-polymer catechins is not sufficiently expressed, and when it exceeds 0.6% by mass, the bitterness of the beverage is increased. .

  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. The ratio ([(C) / (A)] × 100) of (C) non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention is 20 to 20 It is preferably 70% by mass, more preferably 30 to 65% by mass, and particularly preferably 40 to 60% by mass from the viewpoint of color tone stability.

  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 ratio ([(D) / (A)] × 100) is preferably 5 to 95% by mass, and more preferably 8 to 57% by mass from the viewpoint of bitterness suppression.

  The content mass ratio [(E) / (A)] of (A) non-polymer catechins and (E) caffeine in the packaged beverage of the present invention is preferably 0.0001 to 0.16, more preferably 0. .0005 to 0.15, more preferably 0.001 to 0.14. 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.

  The packaged beverage having a high concentration of non-polymer catechins in the present invention can be obtained by blending a concentrate of green tea extract and adjusting the concentration of non-polymer catechins. Specifically, a green tea extract concentrate and a green tea extract (non-fermented tea extract), a semi-fermented tea extract, or a fermented tea extract are included. 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 the form, various forms such as solid, aqueous solution, slurry and the like can be mentioned. The extract of green tea or the like refers to an extract that is not subjected to concentration or purification operations.

  Concentrates of green tea extract containing non-polymer catechins can be selected from commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc. May be purified. 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 green tea extract or its concentrate with tannase treatment. In the tannase treatment, 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 container-packed drink of this invention contains 0.1-5 mass% of the following oligosaccharide mixture (B).
(1) The mass ratio of (oligosaccharide having a sugar chain length of 8 or more) / (monosaccharide and oligosaccharide having a sugar chain length of 2 to 7) is 0.4 to 2.0,
(2) The content of oligosaccharide having a sugar chain length of 11 or more is 60% by mass or less, and (3) the content of cyclic oligosaccharide is 50% by mass or less.

  By containing the oligosaccharide mixture, there is no off-flavor derived from the cyclic oligosaccharide, the aroma of tea is maintained, and bitterness is suppressed.

  (1) The mass ratio of (oligosaccharide having a sugar chain length of 8 or more) / (monosaccharide and oligosaccharide having a sugar chain length of 2 to 7) is 0.4 to 2.0, but 0.5 to 1.8. Is preferable, 0.5 to 1.5 is more preferable, and 0.6 to 1.2 is particularly preferable. Even when the mass ratio of the oligosaccharide is less than 0.4 or more than 2.0, the bitterness suppressing effect is not sufficient. In this range, the bitterness suppressing effect is particularly remarkable.

  (2) The content of oligosaccharides having a sugar chain length of 11 or more in all oligosaccharides is 60% by mass or less, preferably 10 to 55% by mass, and more preferably 10% from the viewpoint of bitterness-inhibiting effect and drinking feeling. It is -50 mass%, More preferably, it is 10-45 mass%.

  (3) The content of cyclic oligosaccharides in all oligosaccharides is required to be 50% by mass or less from the viewpoint of the effect of maintaining the aroma of tea, but is preferably 0 to 45% by mass, more preferably 10%. -40 mass%. Here, the cyclic oligosaccharide includes α, β, and γ various cyclic oligosaccharides.

  An oligosaccharide mixture satisfying these conditions can be prepared by mixing oligosaccharides of various molecular weights, cyclic oligosaccharides and the like. The oligosaccharide mixture can be represented by the saccharification degree of starch (DE: an abbreviation for Dextrose Equivalent, an index indicating the degree of degradation of starch and the like). The degree of saccharification of starch is the reducing power of the sugar solution when the sugar is 100, based on the solid content. When starch is completely decomposed, 100% glucose is obtained, so DE is 100. It can also be expressed by an index using DE = (direct reducing sugar (expressed as glucose) / total solid content) × 100. The DE of the oligosaccharide mixture is preferably 12 to 25, more preferably 15 to 23, and particularly preferably 17 to 22.

  The content of the oligosaccharide mixture in the container-packed beverage of the present invention is 0.1 to 5% by mass, particularly 0.2 to 2% by mass, particularly from the viewpoint of bitterness suppressing effect, tea fragrance retention and drinking comfort. 0.3-1 mass% is preferable.

  In addition to the above oligosaccharides, sugar alcohols, artificial sweeteners, and the like can be used for the packaged beverage of the present invention.

  In the packaged beverage of the present invention, sodium, potassium and salts thereof can be further used as minerals. 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. Easily available sodium salts can be blended. 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.

  Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5% by mass, and if this total concentration is less than 0.001% by mass, there is a tendency to taste unsatisfactory depending on the scene of drinking, It is not preferable. On the other hand, if it exceeds 0.5% by mass, the salt itself has a strong taste and tends to be unpreferable for long-term drinking.

  In the packaged beverage of the present invention, minerals other than sodium and potassium can be used. Metal salts of calcium include calcium citrate, calcium acetate, calcium lactate, calcium pantothenate, calcium carbonate, calcium chloride, calcium hydroxide, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Easily available salts such as calcium glycerophosphate, calcium gluconate, calcined calcium (sea urchin calcined calcium, shell calcined calcium, bone calcined calcium) etc. and mixtures thereof are blended. The total amount of calcium used in the packaged beverage of the present invention is at least 10% by mass or more of the daily requirement (US RDI standard: US 2005/003068 description: US Reference Daily Intake). It is preferable that it is 12 mass%.

Magnesium metal salts incorporate readily available salts such as magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and the like and mixtures thereof. The total amount of magnesium used in the packaged beverage of the present invention is preferably 0.00012 to 0.006% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

  Zinc metal salts incorporate readily available salts such as zinc salts, zinc gluconate, zinc sulfate, zinc chloride, zinc oxide, zinc stearate and the like and mixtures thereof. The total amount of zinc used in the present invention is preferably 0.000048 to 0.0024% by mass, which is at least 10% by mass or more of the daily requirement (US RDI standard).

  Metal salts of iron include ferric chloride, iron citrate, ferric pyrophosphate, ferric pyrophosphate solution, ferrous sulfate, ammonium iron citrate, ferrous gluconate, iron lactate and the like Formulate readily available salts such as mixtures. The total amount of iron used in the packaged beverage of the present invention is preferably 0.00004 to 0.002% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

  In the container-packed beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an inorganic acid, a pigment, an emulsifier, a preservative, a seasoning, a sweetener, a sour agent, Additives such as fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers may be used alone or in combination.

  The packaged beverage of the present invention can be a non-carbonated beverage, but can also be a carbonated beverage. That is, by having an appropriate foaming property with carbon dioxide gas, the bitterness of non-polymer catechins can be suppressed, and a soft feeling and a refreshing feeling can be continuously imparted. Examples of tea-based beverages include non-fermented tea beverages such as green tea beverages, semi-fermented tea beverages such as oolong tea beverages, fermented tea beverages such as black tea beverages, and barley tea.

  Containers that can be used in the container-packed beverages of the present invention include molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles, etc. Can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  In addition, the container-packed beverage of the present invention can be sterilized under the laws and regulations (Food Sanitation Law in Japan) to be applied if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same sterilization conditions as retort sterilization using a plate heat exchanger, etc., and then cool to a certain temperature and fill the container. The method of doing etc. 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)
Using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, a sample that has been filtered through a filter (0.8 μm) and then diluted with distilled water is used as a packed column for an octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by The Chemical Substance Evaluation Research Organization) was attached, and measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a 0.1 mol / L acetic acid aqueous solution, the B solution was a 0.1 mol / L acetic acid acetonitrile solution, the sample injection volume was 20 μL, and the UV detector wavelength was 280 nm. , Expressed in mass / volume% (% [w / v]), the content in the examples is expressed by mass multiplied by the liquid amount).

(Measurement of oligosaccharide)
MCI GEL CK-02AS (φ20 mm × 250 mm; manufactured by Mitsubishi Chemical Corporation) was prepared by using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation for a sample that was filtered with a filter (0.8 μm) and then diluted with distilled water. And was measured at a column temperature of 85 ° C. The mobile phase was degassed pure water, and RI was used as the detector.

(Evaluation of flavor)
(1) Evaluation of bitterness Evaluation method of bitterness Evaluation of the bitterness of the manufactured packaged beverage was performed by the following method.
Three expert panelists conducted a sensory test on the bitterness reduction level using the bitterness standard solution concentrations shown in Table 1 below as an index, and evaluated them based on the criteria in Table 2. In addition, the bitterness intensity | strength shown in Table 1 means that a bitterness becomes so strong that a numerical value is large.

(2) Flavor Evaluation Three expert panelists evaluated the flavor based on the following criteria.
○: Extract or beverage composition / original flavor / scent ○ △: Slight decrease in flavor / scent △: Slight decrease in flavor / scent ×: Almost no flavor / scent

(Manufacture of green tea extract)
Extraction was performed with ion-exchanged water 30 times the tea leaves at 65 ° C for 5 minutes. Thereafter, the tea leaves were filtered and diluted with water.
The non-polymer catechins were 0.087% by mass, and the gallate content was 46.1% by mass.

(Production of purified green tea extract)
A green tea extract having a catechin content of 30% by mass was spray-dried by a spray drying method. Extraction of catechins from the obtained powder with a mixed solvent of ethanol and water (water: ethanol = 40: 60) followed by purification by adding 8 parts by mass of activated carbon to the mixture to purify the green tea extract I got a thing. Non-polymer catechins in the purified product of green tea extract were 22% by mass, and the gallate content was 52% by mass.

(Preparation of oligosaccharide mixture)
Preparation Example 1: Star Dry 18 (manufactured by TATE & LYLE) and Star Dry 15 (manufactured by TATE & LYLE) were mixed at a mass ratio of 1: 1 to obtain an oligosaccharide mixture.
Preparation Example 2: Star dry 15 (manufactured by TATE & LYLE) and star dry 10 (manufactured by TATE & LYLE) were mixed at a mass ratio of 8: 2 to obtain an oligosaccharide mixture.
Preparation Example 3: Solar eclipse Celdex SL-20 (manufactured by Nippon Shokuhin Kako Co., Ltd.) and Star Dry 18 (manufactured by TATE & LYLE) were mixed at a mass ratio of 84.1: 15.9 to obtain an oligosaccharide mixture.
Preparation Example 4: Solar eclipse Fujioligo-360 (manufactured by Nippon Shokuhin Kako) and solar eclipse Celdex SL-20 (manufactured by Nippon Shokuhin Kako) are mixed at a mass ratio of 24.4: 75.6, and the oligosaccharide mixture is mixed. Obtained.
Preparation Example 5: Stardry 18 (manufactured by TATE & LYLE) and solar eclipse Celdex-B (manufactured by Nippon Shokuhin Kako) were mixed at a mass ratio of 6: 4 to obtain an oligosaccharide mixture.
Preparation Example 6: Solar eclipse Fujioligo-450 (manufactured by Nippon Shokuhin Kako Co., Ltd.) and Star Dry 5 (manufactured by TATE & LYLE) were mixed at a mass ratio of 2: 8 to obtain an oligosaccharide mixture.
Preparation Example 7: An eclipse Fujioligo-450 (manufactured by Nippon Shokuhin Kako) and eclipse Fujioligo-360 (manufactured by Nippon Shokuhin Kako) were mixed at a mass ratio of 9: 1 to obtain an oligosaccharide mixture.

(Manufacturing method of container-packed green tea beverage)
Example 1
The green tea extract, the purified green tea extract, and the oligosaccharide mixture obtained in Preparation Example 1 were blended in the proportions shown in Table 3, and subjected to UHT sterilization (138 ° C., 30 seconds). The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Example 2)
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 2 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Example 3)
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 3 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

Example 4
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 4 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Example 5)
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 5 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Comparative Example 1)
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 6 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Comparative Example 2)
A beverage was obtained in the same manner as in Example 1 except that the oligosaccharide mixture obtained in Preparation Example 7 was used. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

(Comparative Example 3)
A beverage was obtained in the same manner as in Example 1 except that 0.5% by mass of β-cyclodextrin was blended in place of the oligosaccharide mixture. The pH after sterilization was 6.0. Table 3 shows the results of evaluating the bitterness and flavor of the obtained beverage.

  From Table 3, in Examples 1-5 containing a specific oligosaccharide mixture, a container-packed beverage containing non-polymer catechins at a high concentration and suppressing bitterness without impairing the original flavor of the beverage. It was confirmed that it was provided. On the other hand, in Comparative Examples 1 and 2 in which the mass ratio of “(oligosaccharide having a sugar chain length of 8 or more) / (monosaccharide and oligosaccharide having a sugar chain length of 2 to 7)” is outside the scope of the present invention, the bitterness is strong. It was. Moreover, the fall of the flavor was recognized in the comparative example 3 containing (beta) -cyclodextrin.

Claims (2)

The following components (A) and (B):
(A) 0.06 to 0.6% by mass of non-polymer catechins,
(B) The mass ratio of (1) (oligosaccharide having a sugar chain length of 8 or more) / (monosaccharide and oligosaccharide having a sugar chain length of 2 to 7) is 0.4 to 2.0,
(2) Oligosaccharide content of sugar chain length 11 or more is 60% by mass or less, and (3) The content rate of cyclic oligosaccharide is 50% by mass or less, 0.1-5% by mass of oligosaccharide mixture,
Containerized beverage containing   The container-packed drink according to claim 1, which is a blend of a concentrate of green tea extract.