JP5216629B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins, rich in flavor and having a good flavor.

  As the demand for tea drinks is expanding due to diversification of consumer preferences and health-conscious enhancements, and a wide variety of products are on the market, mixed tea drinks made from multiple tea leaves and grains are drawing attention. . Such a mixed tea beverage can be produced by, for example, using green tea leaves and grains such as wheat and brown rice as raw materials, and sequentially adding the roasted grains and green tea leaves to extraction water (patent) Reference 1).

JP 2003-310160 A

  However, in conventional mixed tea beverages, green tea-derived astringency and bitterness may be strongly felt, and grain-derived burnt odor may be strongly felt. Further, when catechins are blended at a high concentration, the astringency and bitterness derived from green tea are enhanced, and the flavor derived from grains is weakened and the flavor may be impaired. Thus, in the conventional mixed tea beverage, the balance between the astringency and bitterness derived from green tea and the flavor derived from cereals is not sufficient, and there is room for improvement.

  Therefore, the present inventors examined the ingredients, taste and flavor contained in each raw material in order to make full use of the taste of the grains, and contained the green tea extract and the specific ingredients contained in the grains adjusted to a specific concentration. It was found that a container-packed beverage containing high-concentration non-polymer catechins having a rich flavor and good flavor can be obtained by letting it squeeze.

That is, the present invention includes the following components (A) and (B):
(A) Non-polymer catechins: 0.05 to 0.6% by mass
(B) The container-packed drink which contains starch and whose content of (B) starch per 100g of drinks is 29-160 mg is provided.

  Although the packaged beverage of the present invention contains a high concentration of non-polymer catechins, the bitterness and astringency are reduced, the flavor derived from grains is rich, and the flavor is good.

  In the present invention, “(A) non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. In other words, the concentration of non-polymer catechins is defined based on the total amount of the above eight types.

  In the present invention, the “gallate form of non-polymer catechins” is a general term for catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. The “ratio of gallate body in non-polymer catechins” is the total mass of gallate bodies of these 4 types of non-polymer catechins expressed as a percentage of the total mass of 8 non-polymer catechins. It is a numerical value.

The container-packed beverage of the present invention contains (A) 0.05 to 0.6% by mass of non-polymer catechins, but is 0.07 to 0.5% by mass, and further 0.08 to 0.4% by mass. In particular, the content is preferably 0.09 to 0.3% by mass. Thereby, a large amount of non-polymer catechins can be easily ingested, and the physiological effect of the non-polymer catechins can be sufficiently expected.
Thus, the container-packed beverage of the present invention contains a high concentration of non-polymer catechins, but such a container-packed beverage is blended with tea extract to adjust the concentration of non-polymer catechins. Can be obtained.

  The tea extract blended in the container-packed beverage of the present invention is extracted from tea leaves selected from non-fermented tea, semi-fermented tea and fermented tea by kneader extraction or column extraction using hot water or a water-soluble organic solvent. The thing which was done is mentioned. The tea extract is preferably a green tea extract from the viewpoint of the concentration of non-polymer catechins.

As the tea extract, instead of the extract extracted from tea leaves, a concentrate of tea extract may be blended, and further, the extract extracted from tea leaves and the concentrate of tea extract may be used in combination. Here, the concentrate of tea extract is obtained by partially removing the solvent from a solution extracted from tea leaves with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. , Solid, aqueous solution, slurry, and the like. Commercially available products may be used as the concentrate of the tea extract, such as “Polyphenone” manufactured by Mitsui Norinsha, “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku. A concentrate is mentioned.
As the tea extract, those containing 30 to 60% by mass, more preferably 35 to 60%, particularly 40 to 60% by mass of non-polymer catechins in the solid content are preferable. It is preferable that the combined catechins have a mass ratio [(A) / (D)] of 0.8 to 1.0, more preferably 0.9 to 1.0, and particularly 0.95 to 1.0.

Moreover, the container-packed drink of this invention is bitterness that the ratio of the gallate body in (A) non-polymer catechins is 15-40 mass%, Furthermore, 20-40 mass%, Especially 25-35 mass%. And it is preferable from a viewpoint of astringency suppression.
In order to make the ratio of the gallate body in the (A) non-polymer catechins in the packaged beverage within the above range, for example, if a tea extract processed by the following method (i) or (ii) is blended Although it is good, it is preferable to mix | blend the tea extract processed by the method of (ii) from a viewpoint of bitterness and astringency suppression.

(I) A method for tannase treatment of tea extract (for example, JP-A No. 2004-321105).
(Ii) A method in which the tea extract is tannase-treated and then contact-treated with at least one adsorbent selected from activated carbon, acid clay and activated clay. In this case, before the contact treatment, if necessary, the tea extract after the tannase treatment may be extracted with water or a mixed solution of water and a water-soluble organic solvent (for example, alcohol) (for example, Japanese Patent Application Laid-Open No. 2004-147508). No., WO 07/122817 pamphlet, WO 07/122818 pamphlet).

  In the above methods (i) and (ii), the gallate body of non-polymer catechins in the tea extract is hydrolyzed by tannase treatment to produce (C) gallic acid. The content mass ratio [(C) / (A)] of (C) gallic acid to (A) non-polymer catechins in the range is 0.003 to 0.04, more preferably 0, from the viewpoint of bitterness and astringency control. 0.007 to 0.03, and particularly preferably 0.009 to 0.02.

Moreover, although the container-packed drink of this invention contains a predetermined amount of (B) starch, such a container-packed drink can mix | blend the extract obtained from a grain, and can obtain it by adjusting the density | concentration.
The content of the (B) starch in the container-packed beverage of the present invention is 29 to 160 mg per 100 g of beverage, but from the viewpoint of flavor, it is preferably 40 to 130 mg, more preferably 50 to 110 mg, and particularly preferably 60 to 90 mg. . As a method for measuring the amount of (B) starch in the packaged beverage of the present invention, specifically, an analytical test for nutritional component analysis of the Japan Food Analysis Center can be used.

The cereal extract blended in the container-packed beverage of the present invention can be obtained by extracting water from the cereal with water or hot water. As the extraction method, the same method as the tea extract can be employed.
In addition, the grain used for extraction may be roasted, pre-gelatinized, or germinated. Furthermore, you may use what was grind | pulverized with the grinder as a grain.

  The roasting conditions can be appropriately selected depending on the type of grain. For example, the roasting temperature is preferably 180 to 350 ° C, particularly preferably 200 to 300 ° C, and the roasting time is preferably 10 to 120 minutes. Especially preferably, it is 15 to 60 minutes. For the roasting, a known device such as a rotary roasting machine can be used.

  The cereal used in the present invention is not particularly limited as long as it is mainly a starchy substance and is an edible plant seed, but from the viewpoint of flavor, a grass plant, a legume plant, and a capaceae plant. At least one selected from is preferred. Examples of gramineous plants include barley such as barley and pigeon, rice such as brown rice, and millet such as millet, millet, millet and corn. Examples of legumes include beans such as kidney beans such as soybeans, black soybeans, green beans and red beans, and broad beans such as broad beans and peas. Furthermore, examples of the aceae plant include buckwheat such as buckwheat and tartary buckwheat. These can be used alone or in combination of two or more. In addition, when using 2 or more types together, the mixture ratio can be suitably selected according to the objective. Among these, from the viewpoint of flavor, at least one selected from wheat, rice and millet is preferable, and at least one selected from barley, pigeon and brown rice is particularly preferable.

  Moreover, you may mix | blend the extract of tea raw materials other than the above with the container-packed drink of this invention for flavor adjustment and health function enhancement. Examples of such tea ingredients include herbal medicines and herbs. Specifically, tomorrow leaves, candy leaves, ginkgo leaves, turmeric, life-saving grass, bamboo leaves, Gymnema sylvestre, guava leaves, mulberry leaves, bamboo leaves, dodomi, Tochu, lotus leaves, banaba, hub tea, loquat Examples include leaves, mate, rooibos tea, quinoa, barley young leaves, chimpi, chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like.

  Furthermore, in the packaged beverage of the present invention, in accordance with ingredients derived from tea ingredients, antioxidants, bitterness inhibitors, vitamins, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Additives such as inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. alone or in combination You may mix | blend.

The packaged beverage of the present invention can be prepared by mixing the tea extract and the cereal extract as described above so that the components (A) and (B) have a predetermined concentration. From the viewpoint of properties, the pH (25 ° C.) of the packaged beverage is preferably 3 to 8, more preferably 4 to 7, further 5 to 7, and particularly preferably 5 to 6.
In the beverage of the present invention, the haze value is desirably 40 or less, preferably 20 to 0.1, particularly preferably 15 to 0.3, in terms of the commercial value on appearance and the material of the container.

  As a container for filling the container-packed beverage of the present invention, 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 And usual packaging containers. Particularly preferred is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate.

  In addition, the container-packed beverage of the present invention is stipulated in laws and regulations (Food Sanitation Law in Japan) that should be applied if it can be heat-sterilized after filling into a container such as a metal can. It can be manufactured under sterilization conditions. 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.

1. Measurement of non-polymer catechins and gallic acid Octadecyl group was introduced using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corp.) after filtering with membrane filter (0.8μm) and then diluting with distilled water. A packed column for liquid chromatograph (L-column TM ODS, 4.6 mmφ × 250 mm: manufactured by 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 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. .

2. Measurement of tannin The amount of tannin was determined by the iron tartrate method, using ethyl gallate as the standard solution, and as a converted amount of gallic acid (Reference: “Green Tea Polyphenol” Functional Material Effective Utilization Technology Series No. 10. Confectionery Technical Center, 1991). 5 mL of a sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer, the absorbance was measured at 540 nm, and the amount of tannin was determined from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water.
Preparation of phosphate buffer: 1/15 mol / L disodium hydrogen phosphate solution and 1/15 mol / L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

3. Measurement of starch Add 1 mL of container-packed beverage to 100 mL of 50% ethanol aqueous solution, re-precipitate, remove low-molecular sugars, and then heat the gelatinized precipitate to gelatinize, glucoamylase treatment, glucose After measuring the amount, the amount of starch was determined from the following formula.
Starch amount (g / 100 g) = glucose amount (g / 100 g) × 0.9

4). Evaluation of flavor (1) Evaluation of bitterness Evaluation of bitterness by quinine sulfate method (equivalent concentration test method) Quinine sulfate dihydrate was adjusted to a concentration corresponding to the bitterness intensity shown in Table 1. After tasting each of the packaged beverages, it was confirmed by the evaluation panelists that 4 samples of the bitterness standard solution had the same bitterness intensity, and the final score was determined by consultation.

(2) Evaluation of flavor After four panelists evaluated each of the packaged beverages, the flavor was evaluated according to the following criteria, and then the final score was determined by consultation.
1: Fully scented.
2: Feels fragrant.
3: The fragrance feels slightly weak.
4: The fragrance feels weak.
5: There is no fragrance.

(3) Comprehensive evaluation About each container-packed drink, four evaluation panelists evaluated comprehensively on the following reference | standard based on the evaluation of the said bitterness and flavor, and decided the final score by consultation after that.
A: The bitterness is weak, the flavor of roasted grains is sufficiently felt and the flavor is good.
B: The bitterness is slightly strong, and the fragrance of the roasted cereal is slightly weak.
C: The bitterness is felt strongly and the fragrance of roasted grains is weak.
D: Bitterness and / or miscellaneous taste is strongly felt.

Production Example 1
Green tea extract A
Tannase (Tannase KTFH, manufactured by Kikkoman Corporation, 500 U / g) was added at a concentration of 1.1% by mass with respect to the crude green tea extract (non-polymer catechins concentration of 30% by mass), held for 55 minutes, 90 The solution was heated to 0 ° C. and held for 2 minutes to deactivate the enzyme and stop the reaction (pH 5.2). Subsequently, the concentrate was subjected to a concentration treatment to a Brix concentration of 20% by concentration under reduced pressure at 70 ° C. and 6.7 kpa, and further spray-dried to obtain a powdery tannase-treated crude green tea extract. Next, after extracting the non-polymer catechins from the obtained powdery crude green tea extract with a mixed solvent of ethanol and water (water: ethanol = 40: 60), 8 masses with respect to 100 mass parts of the extract. Part of activated carbon was added and contact-treated. And it filtered with a 0.2 micrometer membrane filter, and the green tea extract A was obtained. The green tea extract A has a non-polymer catechin concentration in the solid content of 45% by mass, and the content mass ratio of (D) tannin and (A) non-polymer catechins [(A) / (D)]. Was 0.99.

Production Example 2
Green tea extract B
Green tea extract B was obtained in the same manner as in Production Example 1, except that the crude green tea extract (non-polymer catechins concentration: 30% by mass) was not subjected to tannase treatment. Green tea extract B has a non-polymer catechin concentration in the solid content of 45% by mass, and a content mass ratio of (D) tannin and (A) non-polymer catechins [(A) / (D)]. Was 0.89.

Production Example 3
Cereal extract A
Ion exchange water at 90 ° C., which is 20 times the mass of the grain raw material, was put into a 2 L container. Next, in ion-exchanged water maintained at a temperature of 90 ° C., cereal raw materials [roasted barley (FL36, manufactured by Marubeni Foods) 95% by mass, pigeon pulverized product (Mitsui Norin) 2.5% by mass, brown rice (brown rice T, manufactured by Marubeni Foods Co., Ltd.) 2.5% by mass] and 1 g of sodium bicarbonate were added, stirred for 30 seconds at 250 rpm, and stirred for 30 seconds at 5 minute intervals for 30 minutes. Subsequently, the extract was roughly filtered with a 20 mesh and 80 mesh sieve, and the filtrate was cooled to 25 ° C. or lower. And the extract was filtered with No. 22 filter paper, and the grain extract A was obtained.

Production Example 4
Cereal extract B
Grain extract B was obtained in the same manner as in Production Example 3 except that the grain raw material was changed to roasted barley (FL36, Marubeni Foods) only.

Production Example 4
Cereal extract C
Grain extract C was prepared in the same manner as in Production Example 3 except that the raw material of the grain was changed to 90% by mass of roasted barley (FL36, manufactured by Marubeni Foods) and 10% by mass of ground wheat (produced by Mitsui Norin). Obtained.

Production Example 5
Cereal extract D
25 g of cereal raw material [roasted barley (FL36, manufactured by Marubeni Foods Co., Ltd., 100% by mass)] was charged into a column type extractor, and 550 g of ion-exchanged water at 90 ° C. was charged for 10 minutes. Subsequently, 90 ° C. ion-exchanged water was continuously added from the upper part of the column extractor at a flow rate of 0.49 L / min using a spray nozzle, and at the same time, 1500 g of extract was extracted from the lower part of the column extractor. The obtained extract was cooled to 25 ° C. or lower and filtered through No. 2 filter paper. The same extraction operation as described above was carried out three times, and the combination of the three was designated as a grain extract D.

Examples 1-5 and Comparative Examples 1-3
The ingredients shown in Table 2 were blended, and the total amount was diluted to 2500 g with ion-exchanged water to obtain a tea beverage. Next, the obtained tea beverage was sterilized under a sterilization condition corresponding to a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled into a PET bottle at 86 ° C., and sealed with a cap. Subsequently, it cooled with running water and the container-packed drink was obtained.

In the container-packed beverages of Examples 1 to 4, the bitterness was reduced, and the flavor of the roasted grains was rich and the flavor was good. Moreover, although the container-packed drink of Example 5 had favorable flavor, since the gallate body ratio was high, bitterness and astringency were felt.
On the other hand, the packaged beverage of Comparative Example 1 is an example that does not contain starch, but no fragrance was felt at all, and only bitterness was felt strongly. Moreover, although the comparative example 2 is an example containing a high concentration starch, although the bitter taste was reduced and the fragrance was felt, the burning smell and miscellaneous taste were strongly felt. Furthermore, although the comparative example 3 is an example with a high non-polymer catechin density | concentration, the bitterness was strong and the flavor of roasted grain was not fully felt.
From the above results, in the present invention, the significance of controlling the non-polymer catechins concentration and the starch concentration within a specific range was confirmed.

Claims (7)

The following components (A) and (B):
(A) Non-polymer catechins: 0.05 to 0.6% by mass
(B) include starch derived from cereal extracts, (B) is. 29 to 90 mg amount of starch derived from the grain extract per beverage 100 g, packaged beverage.   (A) The container-packed drink of Claim 1 whose ratio of the gallate body in non-polymer catechins is 15-40 mass%.   The component (C) further contains gallic acid, and (A) the content mass ratio [(C) / (A)] of (C) gallic acid to non-polymer catechins is 0.003 to 0.04. The container-packed drink of Claim 1 or 2.   The container-packed drink of any one of Claims 1-3 which mix | blends the green tea extract which contains 30-60 mass% of non-polymer catechins in solid content.   (D) The green tea extract whose blending mass ratio [(A) / (D)] of (A) non-polymer catechins to tannin is 0.8 to 1.0 is blended. The container-packed drink of any one of 4.   The container-packed drink of any one of Claims 1-5 which mix | blends a grain extract.   The packaged beverage according to claim 6, wherein the cereal extract is extracted from at least one cereal selected from wheat, rice, and millet.