JP5295616B2 - Concentrated composition for reduced beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a concentrated composition for reduced drink, which is reduced in bitter taste and astringent taste despite its containing catechin at high concentration, compatibly has moderate sweet taste and acid taste, preservable for a long period, has superior color hue, and superior transportability because of its concentrated form. <P>SOLUTION: This concentrated composition for reduced drink contains (A) 0.5-25.0 mass% of non-polymerized catechin, (B) carbohydrate, and (C) hydroxy carboxylic acid, and comprises (D) and (E) essential requirements, such that: at least one essential requirement selected from among (F1), (F2) and (F3) as follows: (D) content of gallic acid is lower than 0.6 mass%; (E) a non-epi body ratio in non-polymerized catechin is 5-25 mass%; (F1) Brix is 20-70, and the pH is 2.5-6.0, when diluted with ion exchange water so as to bring the non-polymerized catechin concentration to 0.13 mass%. (F2) the solid is 70.0 mass% or higher, and pH is 2.5-6.0, when diluting with ion exchange water so as to bring he non-polymerized catechin concentration to 0.13 mass%; (F3) and the absorbance in 400 nm is smaller than 0.5 when diluted with ion exchange water so as to bring the non-polymerized catechin concentration to 0.13 mass%, and the pH is 2.5-6.0. <P>COPYRIGHT: (C)2009,JPO&amp;INPIT

Description

  The present invention relates to a concentrated composition for a reduced beverage containing non-polymer catechins at a high concentration.

  The effects of catechins have been reported to inhibit cholesterol elevation, inhibit amylase activity, etc. (Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. Therefore, in order to ingest a large amount of catechins more easily, A technique for blending catechins at a high concentration is desired. As one of the methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (Patent Documents 3 to 5).

However, when a commercially available concentrate of green tea extract was used as it was, the astringent taste and bitterness were strong due to the influence of the components contained in the concentrate of green tea extract, and the feeling over the throat was poor. Because of the suitability for long-term drinking required to express the physiological effects of catechins, both technologies combine both bitterness reduction from catechins peculiar to high-concentrated catechin-containing beverages and moderate sweetness and sourness for a long time. A beverage that can be stored and stabilized has been desired. Furthermore, a concentrated composition for a reduced beverage that is easy to distribute has been developed in the previous stage of making it into a beverage form, but the bitterness has not been reduced (Patent Document 6).
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-109178 JP-A-8-298930 US Pat. No. 6,413,570

  The object of the present invention is to reduce the bitterness despite having a high concentration of non-polymer catechins, to achieve both proper sweetness and sourness, and to preserve for a long time, and to have a good hue. It is an object of the present invention to provide a concentrated composition for a reduced beverage that is excellent in transportability and portability because of its concentrated form.

  The inventors of the present invention provide a concentrated composition for a reduced beverage obtained by blending a carbohydrate as a sweetener and a hydroxycarboxylic acid as a sour agent in a concentrate and / or purified product containing a high concentration of non-polymer catechins. Only the thing which has a specific property in a thing discovered that bitterness was reduced when it reduced | restored to a drink, and moderate sweetness and acidity were compatible.

That is, the present invention
(A) Non-polymer catechins 0.5-25.0 mass%,
It contains (B) a carbohydrate and (C) a hydroxycarboxylic acid, and has the following requirements (D) and (E) and one or more requirements selected from the following (F1), (F2) and (F3): A concentrated composition for a reduced beverage is provided.
(D) The content of gallic acid is less than 0.6% by mass (E) The non-epimeric rate in the non-polymer catechins is 5 to 25% by mass (F1) Brix is 20 to 70, And the pH when diluted with ion-exchanged water so that the non-polymer catechins concentration is 0.13% by mass is 2.5 to 6.0 (F2) The solid content is 70.0% by mass or more And the pH when diluted with ion-exchanged water so that the non-polymer catechin concentration is 0.13 mass% is 2.5 to 6.0. (F3) The non-polymer catechin concentration is 0.13. Absorbance at 400 nm when diluted with ion-exchanged water so as to be mass% is less than 0.5, and pH is 2.5 to 6.0.

If the concentrated composition for reduced beverages of the present invention is used, it is possible to provide a reduced beverage in which the bitterness is reduced and both moderate sweetness and sourness are compatible despite the high concentration of non-polymer catechins. .
In addition, since the concentrated composition for reduced beverage of the present invention has a specific property, it has a good hue when reduced to a beverage, and the content of non-polymer catechins can be reduced even after long-term storage. There are few things.

  (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. The concentration of non-polymer catechins is defined based on the total amount of the above eight types.

  The concentrated composition for a reduced beverage of the present invention contains 0.5 to 25.0 mass% of (A) non-polymer catechins with respect to the total mass of the concentrated composition, preferably 2.0 to 25. It is contained in an amount of 0.0% by mass, more preferably 3.0-25.0% by mass, particularly preferably 4.0-18.0% by mass. When the content of the non-polymer catechins is 0.5% by mass or more, since the amount used can be reduced when making a reduced beverage, it is easy to suppress bitterness and astringency. Further, when the content of non-polymer catechins is 25.0% by mass or less, a decrease in non-polymer catechins during storage can be suppressed.

  Non-polymer catechins in the concentrated composition for a reduced beverage of the present invention include epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin, and catechin gallate, gallocatechin gallate, gallocatechin and catechin There is a non-epi body consisting of Non-epi forms are essentially non-existent in nature and are generated by thermal modification of epi forms. Furthermore, non-polymer catechins are changed to polymer catechins by heat denaturation. The ratio (((E) / (A)] × 100) of (E) non-polymer catechins in (E) non-polymer catechins that can be used in the concentrated composition for a reduced beverage of the present invention is Although it is 5 to 25% by mass, 8 to 20% by mass is preferable, and particularly 12 to 17% by mass is preferable because the flavor of the reduced beverage and the storage stability of the non-polymer catechins of the concentrated composition are improved. .

  Non-polymer catechins in the concentrated composition for reduced beverages of the present invention include epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate gallate, and epigallocatechin, gallocatechin, epicatechin and catechin. There is a non-gallate body. Since the gallate body which is an ester type non-polymer catechin has a strong bitter taste, it can be used in the concentrated composition for reduced beverage of the present invention (A) (F) non-polymer catechin gallate in the non-polymer catechins The body ratio ([(F) / (A)] × 100) is preferably 5 to 55% by mass. The lower limit of the gallate body ratio is preferably 8% by mass, particularly 10% by mass, while the upper limit is 54% by mass, more preferably 53% by mass, further 50% by mass, and particularly 48% by mass from the viewpoint of bitterness suppression. Moreover, when the concentrated composition for reduced beverages is reduced to a beverage, it is preferable that the concentration of the gallate body of the non-polymer catechins is in the range of 30 to 100 mg / 100 mL because the aftertaste is improved.

  The concentrated composition for reduced beverages having a high concentration of non-polymer catechins in the present invention contains, for example, a concentrate and / or purified product of a tea extract, preferably a concentrated and / or purified product of a green tea extract. It can be obtained by adjusting the concentration of non-polymer catechins. Specifically, an aqueous solution of a concentrate and / or a purified product of a green tea extract, or a mixture of the green tea extract and a concentrate and / or purified product of the green tea extract, the purification of the green tea extract can be mentioned. The product is particularly preferred. The green tea extract concentrate mentioned here is a product obtained by partially removing water from a solution extracted from green 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.

  Examples of the concentrate of green tea extract containing non-polymer catechins include commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like. If the concentration of non-polymer catechins is in the above range, purified products thereof may be used.

As a purification method, for example, a green tea extract or a concentrate thereof is suspended in water or a mixture of water and an organic solvent such as ethanol (hereinafter referred to as “organic solvent aqueous solution”), and the resulting precipitate is removed. The method of distilling off is mentioned.
As a purified product of the green tea extract used in the present invention, in addition to or in addition to the above-described precipitation removal treatment, a green tea extract or a concentrate thereof (hereinafter, “ What is obtained by processing "green tea extract etc.") is preferable.
(I) a method of adding at least one selected from activated carbon, acidic clay and activated clay to a green tea extract and the like,
(Ii) Method for treating green tea extract or the like with tannase (iii) Method for treating green tea extract or the like with a synthetic adsorbent

In the purification of green tea extract, it is purified by adding at least one selected from activated carbon, acid clay and activated clay before suspending the green tea extract or the like in water or an organic solvent aqueous solution and filtering the resulting precipitate. It is preferable to add activated carbon and acidic clay or activated clay, and it is more preferable to perform the treatment. The order in which the green tea extract or the like is brought into contact with activated carbon, acid clay and activated clay is not particularly limited. For example,
(1) A method in which green tea extract or the like is dispersed or dissolved in water or an organic solvent aqueous solution, and then contacted with activated carbon and acid clay or activated clay.
(2) A method in which activated carbon and acidic clay or activated clay are dispersed in water or an aqueous organic solvent solution, and then green tea extract or the like is contacted.
(3) A green tea extract or the like dispersed or dissolved in water or an organic solvent aqueous solution is brought into contact with acidic clay or activated clay, and then contacted with activated carbon, or the green tea extract or the like is dispersed in water or an organic solvent aqueous solution. Or a method in which the dissolved material is contacted with activated carbon, and then contacted with acid clay or activated clay.
Among them, the methods (1) and (3) are preferable. In addition, you may transfer to the next process, after putting a filtration process between each process in the method of (1)-(3), and filtering.

  The organic solvent used for the purification of green tea extract and the like is preferably a water-soluble organic solvent, and examples thereof include alcohols such as methanol and ethanol, ketones such as acetone, and esters such as ethyl acetate. In view of its use in ethanol, ethanol is preferred. Examples of water include ion-exchanged water, distilled water, tap water, natural water, and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.

The ratio of the green tea extract and the like to water or an organic solvent aqueous solution is 10 to 40 parts by mass, particularly 10 to 30 parts by mass of the green tea extract (in terms of dry mass) with respect to 100 parts by mass of water or the organic solvent aqueous solution. It is preferable to treat the green tea extract because the green tea extract can be treated efficiently.
It is preferable to provide an aging time of about 10 to 180 minutes for the contact treatment, and these treatments can be carried out at 10 to 60 ° C., more preferably 10 to 50 ° C., particularly preferably 10 to 40 ° C.

  The mass ratio of the organic solvent and water in the organic solvent aqueous solution is preferably 99/1 to 10/90. The upper limit of the mass ratio is preferably 97/3, more preferably 95/5, especially 75/25, and the lower limit is preferably 20/80, particularly 65/35. A suitable combination of these mass ratios is preferably 99/1 to 75/25 (preferably 70/30) from the viewpoint of improving the concentration of non-polymer catechins and removing the fragrance component derived from green tea. From the viewpoint of leaving the fragrance component, it is 75/25 to 10/90 (preferably 5/95). Thereby, a bitter taste and an astringent taste can be reduced, and also a balance between sweetness and sourness is excellent, and a refreshing feeling can be imparted.

  When the organic solvent is ethanol, the method for dispersing the green tea extract or the like in a mixed solution of ethanol and water is not particularly limited, and the mass ratio of ethanol and water is 99 when the green tea extract or the like is finally processed. It suffices to be in the range of / 1 to 10/90. For example, after the green tea extract or the like is dissolved in water, ethanol may be added so that the mass ratio of ethanol to water is in the range of 99/1 to 10/90. The green tea extract or the like is suspended in ethanol. Thereafter, water may be gradually added to adjust the mass ratio.

Examples of the activated carbon used for the contact treatment include ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW-D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, Commercial products such as Shirasagi M and Shirasagi C (manufactured by Takeda Pharmaceutical Company Limited) can be used. The pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, particularly preferably 0.1 to 0.8 mL / g. The specific surface area is preferably in the range of 800 to 1600 m ² / g, particularly 900 to 1500 m ² / g. These physical property values are values based on the nitrogen adsorption method.

  Activated carbon is added in an amount of 0.5 to 8 parts by mass, particularly 0.5 to 3 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution, and the green tea extract purification efficiency and the cake resistance in the filtration step are small. Is preferable.

Both the acid clay and the activated clay used for the contact treatment contain SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components, but SiO ₂ / Al ₂ O. _{3 A} ratio of 3 to 12, particularly 4 to 9 is preferred. Further, Fe ₂ O ₃ 2 to 5 wt%, the CaO 0 to 1.5 wt%, preferably from compositions containing MgO 1 to 7% by weight.

The specific surface area of the acid clay or the activated clay is preferably 50 to 350 m ² / g, and the pH (5% by mass suspension) is preferably 2.5 to 8, particularly preferably 3.6 to 7. For example, as the acid clay, a commercially available product such as Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) can be used.

  Moreover, the ratio of the activated carbon to the acid clay and the activated clay is preferably 1 to 10 with respect to the activated carbon 1 by mass ratio, and is preferably activated carbon: acid clay and activated clay = 1: 1 to 1: 6.

  The acid clay and the activated clay are preferably added in an amount of 2.5 to 25 parts by mass, particularly 2.5 to 15 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution. If the amount of acid clay added is 2.5 parts by mass or more, the purification efficiency of the green tea extract is good, and if it is 25 parts by mass or less, there are no problems in production such as cake resistance in the filtration step. .

  The temperature when separating activated carbon or the like from water or an organic solvent aqueous solution is preferably -15 to 78 ° C, more preferably -5 to 40 ° C. Within this temperature range, the separability is good. As a separation method, a known technique can be applied. For example, separation may be performed by passing through a column packed with a granular substance such as activated carbon, in addition to a so-called filter separation or centrifugation.

  In the present invention, as a purified product of green tea extract, a product obtained by reducing the gallate body rate by tannase treatment can be used. The treatment with tannase can be performed at any stage of production of a green tea extract containing non-polymer catechins and a purified product of green tea extract. Moreover, it is preferable to add tannase so that it may become the range of 0.5-10 mass% with respect to the non-polymer catechins in the purified product of a green tea extract or a green tea extract. The temperature of the tannase treatment is preferably 15 to 40 ° C., more preferably 20 to 30 ° C. at which enzyme activity can be obtained. The pH (25 ° C.) during the tannase treatment is preferably 4 to 6, from which enzyme activity can be obtained, more preferably 4.5 to 6, and particularly preferably 5 to 6.

  Thereafter, the temperature is raised to 45 to 95 ° C., preferably 75 to 95 ° C. as soon as possible, and the enzyme reaction is stopped by inactivating tannase. By the inactivation treatment of the tannase, a green tea extract having a target gallate body ratio or a purified product of the green tea extract can be obtained.

  In the tannase treatment, the gallate content in the non-polymer catechins of the obtained green tea extract or purified product of green tea extract is preferably 5 to 55% by mass, more preferably 10%, in terms of bitterness reduction and appearance. It controls so that it may become the range of -50 mass%. The control of the gallate body rate by tannase treatment preferably determines the end point of the reaction based on the pH behavior of the green tea extract or the purified green tea extract during the treatment. The pH (25 ° C.) is preferably from 3 to 6, particularly preferably from 3.5 to 5.5. Thereby, the purified product of the green tea extract or the green tea extract which has a desired gallate body rate can be obtained.

  Furthermore, in this invention, a green tea extract etc. can be refine | purified by processing with a synthetic adsorbent. Synthetic adsorbents are generally insoluble three-dimensional crosslinked structure polymers that are substantially free of functional groups such as ion exchange groups. It is preferable to use a synthetic adsorbent having an ion exchange capacity of less than 1 meq / g. As such a synthetic adsorbent, for example, Amberlite XAD4, XAD16HP, XAD1180, XAD2000 (supplier: Rohm & Haas, USA), Diaion HP20, HP21 (Mitsubishi Chemical Co., Ltd.), Sepabeads SP850, SP825, SP700, Styrenics such as SP70 (manufactured by Mitsubishi Chemical), VPOC1062 (manufactured by Bayer); modified styrenes having a strong adsorption power by nucleating bromine atoms such as sepa beads SP205, SP206, SP207 (manufactured by Mitsubishi Chemical); Methacrylic type such as Ion HP1MG, HP2MG (Mitsubishi Chemical Co., Ltd.); Phenol type such as Amberlite XAD761 (Rohm and Haas); Acrylic type such as Amberlite XAD7HP (Rohm and Haas); TOYOPEARL, HW-40C (east A commercially available product such as a dextran type such as SEPHADEX or LH-20 (Pharmacia) can be used.

  As the synthetic adsorbent, those having a matrix of styrene, methacrylic, acrylic or polyvinyl are preferred, and styrene is particularly preferred from the viewpoint of separability between non-polymer catechins and caffeine.

  In the present invention, as a means for adsorbing the green tea extract or the like on the synthetic adsorbent, a synthetic adsorbent is added to the green tea extract or the like, stirred and adsorbed, and then a batch method or a synthetic adsorbent for collecting the synthetic adsorbent by filtration operation is used. Although a column method in which adsorption treatment is performed by continuous treatment using a packed column can be employed, a continuous treatment method using a column is preferable from the viewpoint of productivity. Although the usage-amount of a synthetic adsorbent can be suitably selected according to the kind of tea extract etc. to be used, it is about 200 mass% or less with respect to mass (dry mass) of a green tea extract etc.

The column packed with the synthetic adsorbent is 95 in advance with a liquid passage condition of SV (space velocity) = 0.5 to 10 [h ⁻¹ ] and a liquid passage ratio of 2 to 10 [v / v] with respect to the synthetic adsorbent. It is preferable to remove the raw material monomer of the synthetic adsorbent and other impurities by washing with a mass% ethanol aqueous solution. Then, after washing with water under conditions of SV = 0.5 to 10 [h ⁻¹ ] and ^{1 to} 60 [v / v] as the passage ratio of the synthetic adsorbent, ethanol is removed and the solvent in the column is removed. The adsorption ability of non-polymer catechins can be improved by a method of substituting with water.

The conditions for passing green tea extract and the like through a column filled with a synthetic adsorbent are: SV (space velocity) = 0.5 to 10 [h ⁻¹ ], liquid passing rate with respect to the synthetic adsorbent. A condition of 0.5 to 20 [v / v] is preferable. Adsorption of non-polymer catechins to the synthetic adsorbent is sufficient when the flow rate is 10 [h ^-1 ] or less and the flow rate is 20 [v / v] or less.

Next, after passing green tea extract and the like, non-polymer catechins are eluted with an organic solvent aqueous solution.
As the organic solvent aqueous solution, a mixed system of a water-soluble organic solvent and water is used. As the water-soluble organic solvent, ethanol is preferable from the viewpoint of use in foods and drinks. The ratio of the water-soluble organic solvent to water is 99/1 to 10/90, preferably 50/50 to 5/95, more preferably 40/70 to 10/90, particularly 20/80 to 15/85. It is preferable from the viewpoint of the recovery rate of non-polymer catechins.

  The content mass ratio [(G) / (A)] of (A) non-polymer catechins and (G) caffeine in the concentrated composition for a reduced beverage of the present invention is preferably 0.0001 to 0.16, and more. Preferably it is 0.001-0.15, More preferably, it is 0.01-0.14, Most preferably, it is 0.05-0.13. When reducing the concentrated composition for a reduced beverage to a beverage, a flavor balance is maintained when the ratio of caffeine to non-polymer catechins is 0.0001 or more. Moreover, it is preferable from a viewpoint of a physiological effect that the ratio of caffeine with respect to non-polymer catechins is 0.16 or less. (G) 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 concentrated composition for a reduced beverage of the present invention may be liquid or solid, and contains (B) a carbohydrate in any form. (B) It is preferable to contain 1.0-65.0 mass% of carbohydrates with respect to the total mass of the said concentrated composition. The lower limit of the content is 10.0% by mass, more preferably 15.0% by mass, further 20.0% by mass, particularly preferably 24.0% by mass, while the upper limit is 60.0% by mass, further 50.0% by mass. In particular, 40.0% by mass is preferable. When the concentration of the carbohydrate is within the above range, the bitterness and astringent taste of the reduced beverage can be favorably suppressed.

  When carbohydrates are present in a certain amount or more in the concentrated composition for reduced beverage of the present invention, it is easy to balance sourness and saltiness, so dilute with ion-exchanged water so that the concentration of non-polymer catechins becomes 0.13% by mass. In the case of a reduced beverage, the sweetness when sucrose is 1 is preferably 2 or more (reference: JISZ8144, sensory evaluation analysis-term, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method , Test Method; Beverage Glossary Dictionary 4-2 Sweetness Classification, Document 11 (Beverage Japan, Inc.); Characteristic Grade Test mAG Test, ISO 6564-1985 (E), “Sensory Analysis-Methodology profile Method”, etc.). On the other hand, when the sweetness level is 8 or less, it is possible to suppress the sense of being caught in the throat due to sweetness and to improve the feeling over the throat. These carbohydrates include those derived from tea extract.

  The carbohydrate in the concentrated composition for a reduced beverage of the present invention includes a monosaccharide, a complex polysaccharide, an oligosaccharide, a sugar alcohol, or a mixture thereof. Examples of monosaccharides are tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. Fructose, known as fructose, is a ketohexose. As monosaccharides, mixed monosaccharides such as corn syrup, high fructose corn syrup, fructose glucose liquid sugar, glucose fructose liquid sugar, agape extract, and honey can also be used. A preferred example of the complex polysaccharide is maltodextrin. In addition, polyhydric alcohols such as glycerol can be used in the present invention.

  The carbohydrate in the concentrated composition for a reduced beverage of the present invention is preferably a non-reducing saccharide or sugar alcohol in order to improve the storage stability of non-polymer catechins and obtain an optimum sweetness, and these are used in combination. You can also. Non-reducing saccharides include oligosaccharides, and examples include disaccharides such as sucrose, maltose, lactose, cellobiose, trehalose, trisaccharides such as raffinose, panose, melezitose, gentianose, and tetrasaccharides such as stachyose. An important type of this oligosaccharide is a disaccharide, a typical example being sucrose known as sugar cane or sugar beet sugar obtained from sugar cane or sugar beet. As products, refined sugars such as granulated sugar, curd sugar, processed sugar, liquid sugar, sugar cane, maple syrup and the like can be used.

  The carbohydrate in the concentrated composition for a reduced beverage of the present invention is more preferably a sugar alcohol from the viewpoint of calories, and the sugar alcohol is preferably erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose, mannitol, tagatose, and the like. In the concentrated composition for a reduced beverage according to the present invention, among these carbohydrates, erythritol, which has few calories, is optimal.

  The concentrated composition for a reduced beverage of the present invention contains (C) hydroxycarboxylic acid, and (C) hydroxycarboxylic acid contains 0.01 to 10.0% by mass relative to the total mass of the concentrated composition. It is preferable. The lower limit of the content is preferably 0.1% by mass, particularly 0.3% by mass, while the upper limit is 9.0% by mass, particularly 5.0% by mass. Examples of the hydroxycarboxylic acid include ascobic acid, erythorbic acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, and the like. Ascorbic acid is preferable from the viewpoint of pH adjustment and antioxidant effect. When the concentration of the hydroxycarboxylic acid is 0.01% by mass or more, the bitterness of the reduced beverage can be suppressed and the acidity becomes moderate, and the storage stability of the non-polymer catechins is improved. On the other hand, when the concentration of the hydroxycarboxylic acid is 10.0% by mass or less, the viscosity and hue of the concentrated composition are good, and an appropriate acidity and bitterness can be obtained when a reduced beverage is obtained.

  The concentrated composition for a reduced beverage of the present invention contains (D) gallic acid in an amount of less than 0.6% by mass relative to the total mass of the concentrated composition, but the upper limit is 0.5% by mass, especially 0.3% by mass. %, And the other lower limit is preferably 0.01% by mass, particularly preferably 0.05% by mass. When the content of gallic acid is less than 0.6% by mass, undesirable astringent taste can be suppressed when producing a reduced beverage. Gallic acid is particularly abundant in fermented tea and low in non-fermented tea. Therefore, the raw material of the concentrate or purified product of tea extract is preferably non-fermented tea.

  The concentrated composition for a reduced beverage of the present invention has an absorbance at 400 nm of less than 0.5 when diluted with ion-exchanged water so that the concentration of non-polymer catechins, which is a concentration suitable for drinking, is 0.13% by mass. However, it is preferably less than 0.4, particularly preferably less than 0.37, and the lower limit is preferably 0.01, and particularly preferably 0.001. Further, the absorbance at 450 nm is less than 0.15, preferably less than 0.12, particularly preferably less than 0.10, and the lower limit is preferably 0.01, and particularly preferably 0.001. In the case of such absorbance, an appropriate hue can be obtained with an appropriate hue. Note that the storage stability state can be measured with higher sensitivity at 400 nm than at 450 nm.

  The concentrated composition for a reduced beverage of the present invention has a pH (25 ° C.) of 2.5 when diluted with ion-exchanged water so that the concentration of non-polymer catechins, which is a concentration suitable for drinking, becomes 0.13% by mass. It is in the range of ~ 6.0. Such pH is preferably 2.8 to 5.0, more preferably 3.0 to 4.7, and particularly preferably 3.8 to 4.5 from the viewpoints of flavor, hue, and storage stability. That is, when the pH is 2.5 or more, an appropriate acidity is obtained, and it is advantageous for retaining non-polymer catechins during long-term storage. Further, when the pH is 6.0 or less, the reaction between the reducing sugar and the non-polymer catechins hardly occurs during long-term storage, which is advantageous for holding the non-polymer catechins. The pH can be adjusted to the above range with organic acids such as ascorbic acid and citric acid, sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate or potassium carbonate, which enables long-term storage and moderate acidity. It becomes the concentrated composition for reduced beverages.

  The concentrated composition for a reduced beverage of the present invention is in a liquid or powder form, and is concentrated for beverages using at least one selected from a tea extract, a concentrated product thereof, and a purified product thereof, a carbohydrate, a hydroxycarboxylic acid, and the like. (See Codex Food Additives 14.1.4.3). A reduced beverage is a product obtained by sterilizing the product after a reduction operation such as adding ion-exchanged water, carbonated water or other beverages. At the time of reduction, dilution can be performed based on the refractometer indication (Brix) for sugar, which is used as a standard for concentrated fruit juice and reduced fruit juice described in JAS juice beverage quality display standards (edited by the Japan Agricultural Standards Association, P79). . In the present invention, it is preferable to dilute the concentrated composition for reduced beverage so that the concentration of non-polymer catechins in the reduced beverage is 0.05 to 0.5% by mass. It is also possible to further blend a concentrate and / or purified product of green tea extract to adjust to a similar concentration.

  When the concentrated composition for a reduced beverage of the present invention is a liquid, Brix is 20 to 70, but preferably 35 to 60, particularly preferably 40 to 50, from the viewpoint of preventing oxidation and handling of non-polymer catechins. It is. If the Brix is 20 or more, the bitterness and astringent taste suppressing effect of the reduced beverage is good, and if the Brix is 70 or less, crystallization of carbohydrates and hydroxycarboxylic acids contained in the concentrated composition can be suppressed.

  When the concentrated composition for a reduced beverage of the present invention is a liquid, it can be used, for example, as a portion-type diluted beverage.

  When the concentrated composition for a reduced beverage of the present invention is solid, for example, in the form of a powder, the solid content is 70.0% by mass or more, but is further 80% by mass or more, particularly 90% by mass or more to prevent moisture absorption. And from the viewpoint of handling. In order to dissolve non-polymer catechins at a high concentration when the concentrated composition for a reduced beverage of the present invention is melted and consumed, those having an average particle size of 10 μm or less are preferable. In order to produce a concentrated composition for a reduced beverage, there are a vacuum concentration method and a freeze concentration method. The powdering method may be dry or wet, and includes vacuum drying, freeze drying, spray drying, and the like. In terms of quality, freeze drying is preferable, and in terms of cost, spray drying is preferable. The drying temperature can be -50 to 120 ° C, the drying temperature for freeze drying is about -50 to 50 ° C, and the drying temperature for spray drying is about 50 to 120 ° C. Moreover, although the form of the concentrated composition for powdery reduced beverages of this invention may use the measuring method with a spoon after container-packing, a stick type thing is preferable since it can adjust 1 cup easily. Also, nitrogen gas is filled in the sealed container, and a material having a low oxygen permeability is preferable for maintaining the quality of the instant powdered beverage.

Since the ratio of the non-epimer of (E) non-polymer catechins in (A) non-polymer catechins is in the range of 5 to 25% by mass, the concentrated composition for reduced beverage of the present invention is suitable for drinking. When reduced with ion-exchanged water so that the concentration of non-polymerized catechins is 0.13% by mass, the absorbance at 400 nm is less than 0.5, or the absorbance at 450 nm is less than 0.15, which tends to be a good hue.

  The concentrated composition for reduced beverages of the present invention and the reduced beverages thereof can further contain a natural sweetener or artificial sweetener other than the carbohydrates, and 0.0001 to 20% by mass in the reduced beverage. It is preferable to contain 001-15 mass%, especially 0.001-10 mass%. Examples of artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester sweetener, L-aspartyl-D-alanine amide, L-aspartyl-D-serine amide , L-aspartyl-hydroxymethylalkanamide sweetener, high-intensity sweeteners such as L-aspartyl-1-hydroxyethylalkanamide sweetener, thaumatin, glycyrrhizin, synthetic alkoxy aromatic compounds, and the like. In addition, stevioside and other natural source sweeteners can be used.

In addition to the hydroxycarboxylic acid, one or more selected from succinic acid, fumaric acid, phosphoric acid, and salts thereof may be used as a sour agent in the concentrated composition for reduced beverage of the present invention and the reduced beverage thereof. it can. In order to obtain an appropriate acidity, a combination of these acids and their salts is preferable. Examples thereof include sodium fumarate.
Other acidulants include adipic acid and fruit juices extracted from natural ingredients. These acidulants are preferably contained in the beverage obtained by reducing the concentrated composition for a reduced beverage of the present invention in an amount of 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass. Inorganic acids and inorganic acid salts can also be used. Inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, dihydrogen phosphate. Examples include sodium, trisodium metaphosphate, and tripotassium phosphate. These inorganic acids and inorganic acid salts are preferably contained in a beverage obtained by reducing the concentrated composition for a reduced beverage in an amount of 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass.

  In order to improve palatability, the flavor composition (flavor) and fruit juice (fruit juice) can be mix | blended with the concentrated composition for reduced drinks and its reduced drink of this invention. Specific examples are natural or synthetic fragrances and fruit juices, which can be selected from fruit juices, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavors, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. The juice can be apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kyui, pineapple, passion fruit, mango, guava, raspberry and cherry. Preferably, citrus juice, grapefruit, orange, lemon, lime, mandarin, mango, passion fruit and guava juice, or mixtures thereof are most preferred. The fruit juice is preferably contained in the reduced beverage in an amount of 0.001 to 20% by mass, and more preferably 0.002 to 10% by mass. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. Various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc. can be used in conjunction with the citrus flavor. 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 | flavor can mix | blend 0.0001-5 mass% with a reduced drink, Preferably 0.001-3 mass% can be mix | blended.

  Sodium and potassium can be contained in the concentrated composition for a reduced beverage and the reduced beverage of the present invention. Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5 mass% in the reduced beverage.

  Specific examples of sodium 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 may be blended, and those derived from added fruit juice or tea ingredients are also included. The higher the sodium concentration, the higher the degree of beverage discoloration. Further, from the viewpoint of physiological effect and stability, the content of sodium is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, and particularly preferably 0.003 to 0%. .2% by mass.

  Specific examples of potassium include potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate and the like or mixtures thereof Potassium salts may be added, and those derived from added fruit juice or tea components are also included. 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. From the viewpoint of stability, the potassium content is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and particularly preferably 0.003 to 0.12% by mass. .

  The concentrated composition for reduced beverage of the present invention and the reduced beverage thereof can further contain minerals other than sodium and potassium. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron. These minerals are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US 2005/0003068 description: US Reference Daily Intake).

  The concentrated composition for reduced beverages of the present invention and the reduced beverage thereof can further contain vitamins, and 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, pyridoxine hydrochloride, cyanocobalamin, folic acid, and biotin. Can be mentioned. These vitamins are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US 2005/0003068 description: US Reference Daily Intake).

  The concentrated composition for reduced beverage of the present invention and the reduced beverage thereof, together with ingredients derived from tea, antioxidants, various esters, organic acids, organic acid salts, inorganic salts, pigments, emulsifiers, preservatives, Additives such as seasonings, vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination.

  The concentrated composition for a reduced beverage of the present invention is provided in a retort pack made of polypropylene (PP), polyethylene terephthalate (PET), an aluminum vapor deposited film, or the like that can be used as a packaging material in the same manner as a general beverage concentrated product. It is also preferable to provide a metal can, a PET bottle, or a glass container.

  The concentrated composition for a reduced beverage of the present invention is manufactured, transported and stored, and then diluted with ion-exchanged water or carbonated water to make a reduced beverage. (50 ° C.). The concentrated composition for a reduced beverage of the present invention can be sterilized under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan) if it can be heat sterilized after filling into a container such as PP at the time of manufacture. Can be manufactured. 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. As an example of sterilization conditions, 60-145 degreeC is preferable with a plate-type heat exchanger etc. from a viewpoint of flavor or storage stability.

(Measurement of non-polymer catechins, caffeine and gallic acid)
After diluting 3.0 g or 1.7 g of the concentrated composition for reduced beverage of the present invention to 100 g with ion-exchanged water, filtering with a membrane filter (0.8 μm) and then diluting with distilled water, a sample made by Shimadzu Corporation Using a high-performance liquid chromatograph (model SCL-10AVP), a packed column for octadecyl group-introduced liquid chromatograph, L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute), and column temperature The measurement was performed at 35 ° C. by the 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. . After the measurement, the concentration of non-polymer catechins, caffeine and gallic acid was determined in terms of dilution rate.

Concentration gradient condition (volume%)
Time Mobile phase A Mobile phase B
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
62 minutes 97% 3%

(Measurement of Brix of concentrated composition for liquid reduced beverage)
Brix of the concentrated composition for liquid reduced beverage was measured with a digital refractometer (manufactured by Atago Co., Ltd.) RX-5000α.

(Measurement of solid content of concentrated composition for solid reduced beverage)
The solid content of the concentrated composition for a solid reduced beverage was obtained by putting the powder in a petri dish and drying it at 105 ° C. for 4 hours with a constant temperature dryer (Tokyo Rika WFO-320).
Solid content (mass (%)) = (mass after drying / mass before drying) × 100

(Measurement of absorbance)
Non-polymer catechins were diluted with ion-exchanged water to a concentration of 0.13% by mass, and the sample was placed in a 10 mm square plastic cell using a UVmini 1240 spectrophotometer manufactured by Shimadzu Corporation, and the absorbance at 450 nm or 400 nm was 3 Measurement was performed once and obtained as an average value.

(Storage test (acceleration test))
The prepared concentrated composition was stored at 37 ° C. for 4 weeks, diluted with ion-exchanged water to a concentration of 0.13% by mass, and the absorbance at 450 nm or 400 nm and the concentration of non-polymer catechins were measured by the above spectrophotometer. It was measured.

(Evaluation of flavor)
A drinking test was conducted by five panelists on the reduced beverage, and as a relative evaluation with respect to a reference beverage described later, the bitterness was evaluated in six levels, the astringent taste in six levels, the acidity in three levels, and the sweetness in four levels, and averaged. Results were used.

Production Example 1
Production of “Purified Product 1 of Green Tea Extract Containing Non-polymer Catechins” 100 g of a commercially available concentrate of green tea extract (Mitsui Norin “Polyphenone HG”) was dispersed in 900 g of 90.0% by mass ethanol, 30 The mixture was aged, filtered through No. 2 filter paper and filter paper having a pore size of 0.2 μm, and 200 mL of ion-exchanged water was added, followed by concentration under reduced pressure. Of this, 75.0 g was put into a stainless steel container, and the total amount was adjusted to 1,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 3.0 g of 5% by mass aqueous sodium bicarbonate solution. Next, 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 mass relative to 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 95 ° C. warm bath, kept at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, then cooled to 25 ° C. and then subjected to concentration treatment, “a non-polymer catechin-containing green tea extract” Of 1 ”was obtained. The non-polymer catechins were 15.0% by mass, the non-polymer gallate content was 44.4% by mass, and the water content was 75.0% by mass.

Production Example 2
Manufacture of “purified product 2 of green tea extract containing non-polymer catechins” 1,000 g of commercially available green tea extract concentrate (Mitsui Norin “Polyphenone HG”) at 25 ° C. and 200 r / min. The suspension is suspended in 9,000 g of a 95% by weight ethanol aqueous solution, and 200 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) are added for about 10 minutes. Stirring was continued. Subsequently, the stirring process for about 30 minutes was continued at 25 degreeC. The activated carbon, acid clay, and precipitate were filtered with No. 2 filter paper, 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 3.3 kPa, followed by concentration under reduced pressure. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Next, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) is dissolved in 10.7 g of ion-exchanged water is added. The enzymatic reaction was terminated when the temperature dropped to 4.24. The stainless steel container was immersed in a warm bath at 95 ° C. and kept at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Subsequently, after cooling to 25 ° C., concentration treatment was performed to obtain “Purified product 2 of green tea extract containing non-polymer catechins”. The non-polymer catechins were 15.0% by mass, the non-polymer gallate content was 44.4% by mass, and the water content was 75.0% by mass.

Production Example 3
Manufacture of "purified product 3 of green tea extract containing non-polymer catechins" 1,000 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd., “Polyphenon HG”) at 25 ° C. and 200 rpm under stirring at 95 mass Suspended in 4909 g of an aqueous ethanol solution, 200 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and 1000 g of acidic white clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) were added, and stirring was continued for about 10 minutes. And 4091 g of 40 mass% ethanol aqueous solution was dripped over 10 minutes, Then, the stirring process for about 30 minutes was continued with 25 degreeC. The ethanol aqueous solution finally became 70 mass%. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 2000 g of ion-exchanged water was added to the filtrate, and after cooling to 25 ° C., concentration treatment was performed to obtain “Purified product 3 of non-polymer catechins-containing green tea extract”. The non-polymer catechins were 22.0% by mass, the non-polymer gallate content was 52.9% by mass, and the water content was 45.2% by mass.

Example 1
Dissolve 3.0 g of ascorbic acid in stirred ion-exchanged water at 40 ° C., then add 10 g of 10% by weight aqueous sodium bicarbonate solution and stir for 10 minutes until the carbon dioxide disappears, then extract “green tea extract containing non-polymer catechins” Purified product 1 ”353.3g, Chinese green tea extract concentrate 73.0g, erythritol 274.0g in this order dissolved in ion-exchanged water to a total amount of 1,000g, and after UHT sterilization at 138 ° C in a retort pack Filled. The concentrated composition for a reduced beverage obtained had a non-epimeric ratio of 15.0% by mass, a nonpolymeric gallate ratio of 46.3% by mass, a caffeine / nonpolymeric catechin ratio of 0.104, and gallic acid of 0 It was 16 mass%. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17 g of the obtained concentrated composition for a reduced beverage was used, and 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, 0.45 g of ascorbic acid, and 0.5 g of green tea flavor were added. The pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 2
17 g of the concentrated composition for reduced beverage obtained in Example 1 was used, and 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, 0.45 g of ascorbic acid, and 1.0 g of lemon lime flavor were added. Further, the pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 3
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” 500.0 g of purified green tea extract 1 ”and 273.6 g of erythritol were dissolved in this order to make a total amount of 1,000 g, and filled in a retort pack after UHT sterilization at 138 ° C. The concentrated composition for a reduced beverage thus obtained had a non-epimeric ratio of 16.9% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and gallic acid of 0 .24% by mass. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, using 17 g of the obtained concentrated composition for a reduced beverage, fructose 38.6 g, erythritol 2.85 g, ascorbic acid 0.45 g, citric acid 1.0 g, and lemon lime flavor 1.0 g were added, Further, the pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 4
Using 17 g of the concentrated composition for reduced beverage obtained in Example 3, 0.2 g of Chinese green tea extract concentrate, 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, ascorbic acid 0.45 g and green tea flavor 0.5 g were added, pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 5
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” The purified product 1 "of green tea extract" was dissolved in the order of 500.0 g and erythritol 273.6 g to a total amount of 1,000 g. Subsequently, using a freeze dryer (Nippon Freezer BFD-2), it was dried at −20 ° C. and 5 to 10 Torr to obtain 374 g of a concentrated beverage powder for reduced beverage. The concentrated composition for powdered reduced beverage has a non-epimeric ratio of 12.2% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and gallic acid of 0 .24% by mass. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 7.8 g of the obtained concentrated composition for powdered reduced beverage is used, 38.6 g of fructose and 0.5 g of green tea flavor are added, pH is adjusted to 4.0 with sodium bicarbonate water, and ion exchange is performed. The total amount was made up to 1,000 g with water. The obtained reduced beverage was filled into a glass container after UHT sterilization to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Comparative Example 1
In purified ion-exchanged water at 40 ° C., 500.0 g of “purified product of non-polymer catechins-containing green tea extract”, 3.0 g of ascorbic acid, 273.6 g of erythritol, 15.0 g of 10% by mass aqueous sodium bicarbonate solution were dissolved in this order. The total amount was 1,000 g, and the retort pack was filled at 146 ° C. after UHT sterilization. The concentrated composition for reduced beverage thus obtained had a non-epimeric ratio of 44.9% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and gallic acid of 0 .24% by mass. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17 g of the obtained concentrated composition for reduced beverage was used, 38.6 g of fructose, 2.85 g of erythritol, 1.0 g of citric acid and 1.0 g of lemon lime flavor were added, and the pH was adjusted with sodium bicarbonate water. The total amount was adjusted to 5.45 and made up to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Standard Beverage In ion-exchanged water at 40 ° C., 177.0 g of “purified product of green tea extract containing non-polymer catechins”, 73.0 g of Chinese green tea extract concentrate, 89.3 g of ascorbic acid, erythritol 250 0.0 g, 1.0 g of a 10% by mass aqueous sodium bicarbonate solution were dissolved in this order to make the total amount 1,000 g, and UHT sterilized at 146 ° C. and filled into a retort pack. The concentrated composition for reduced beverage has a non-epimer ratio of 45.0% by mass, a non-polymer gallate ratio of 47.3% by mass, a caffeine / non-polymer catechin ratio of 0.104, and gallic acid 0.09. It was mass%. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 30 g of the obtained concentrated composition for reduced beverage was used, 38.6 g of fructose and 0.5 g of green tea flavor were added, pH was adjusted to 5.45 with sodium bicarbonate water, and the total amount was adjusted with ion-exchanged water. 1,000 g. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition of the packaged reduced beverage.

Examples 10 and 11 shown below are reference examples and are not included in the scope of the claims.
Example 6
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” Purified green tea extract 2 ”500.0 g and erythritol 245.0 g were dissolved in ion-exchanged water in this order, and the total amount was 1,000 g, which was sterilized at 138 ° C. and filled into a retort pack. Table 3 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17.0 g of the obtained concentrated composition for a reduced beverage was used, 0.2 g of green tea extract concentrate, 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, and 0.8 g of ascorbic acid. 45 g and 0.5 g of green tea flavor were added, the pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to produce a container-packed reduced beverage. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 7
A packaged reduced beverage was produced in the same manner as in Example 6 except that the concentrate of green tea extract was not used and lemon lime flavor was used instead of green tea flavor. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 8
Use the cyclodextrin without using fructose, erythritol, and citric acid, use sodium ascorbate instead of ascorbic acid, and adjust the pH with sodium bicarbonate water. Manufactured. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 9
Grapefruit flavor and grapefruit juice are used without using lemon lime flavor, and glucose, sucralose, sodium citrate, salt, cyclodextrin is used, citric acid is increased, and pH is not adjusted with sodium bicarbonate water. A packaged reduced beverage was produced in the same manner as in Example 7. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 10
“Purified product 2 of non-polymer catechins-containing green tea extract” was changed to “Purified product 3 of non-polymer catechins-containing green tea extract” and was the same as in Example 6 without using 10% by mass of sodium bicarbonate water. Then, a concentrated composition for a reduced beverage was produced, and then a packaged reduced beverage was produced. The composition and physical properties of the concentrated composition for reduced beverage are shown in Table 3, and the composition of the packaged reduced beverage and the flavor evaluation results are shown in Table 4.

Example 11
“Purified product 2 of non-polymer catechins-containing green tea extract” was changed to “Purified product 3 of non-polymer catechins-containing green tea extract” and the same as in Example 7 without using 10% by mass of sodium bicarbonate water. Then, a concentrated composition for a reduced beverage was produced, and then a packaged reduced beverage was produced. The composition and physical properties of the concentrated composition for reduced beverage are shown in Table 3, and the composition of the packaged reduced beverage and the flavor evaluation results are shown in Table 4.

Comparative Example 2
500.0 g of “purified product 2 of non-polymer catechins-containing green tea extract”, 3.0 g of ascorbic acid, 245.0 g of erythritol, and 50.0 g of 10 mass% aqueous sodium bicarbonate solution were added to the ion exchange water at 40 ° C. with stirring. It melt | dissolved and it stirred until the carbon dioxide gas disappeared. Next, the total amount was 1,000 g, and the retort pack was filled at 146 ° C. after UHT sterilization. The concentrated composition for reduced beverage thus obtained had a non-epimeric ratio of 41.1% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.023, and gallic acid of 0 It was 30% by mass. Table 3 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17.0 g of the obtained concentrated composition was used, and the same composition as in Example 7 was adopted to produce a container-packed reduced beverage by the same method as in Comparative Example 1. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Comparative Example 3
The same as in Example 7 in the same order as in Comparative Example 2, except that “Purified product 2 of green tea extract containing non-polymer catechins” was changed to “Purified product 3 of green tea extract containing non-polymer catechins”. A packaged reduced beverage of composition was produced. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

  From Tables 2 and 4, it is clear that the container-packed beverages of Examples 1 to 11 have an improved balance of bitterness, astringency, sourness and sweetness as compared with the container-packed beverages of Comparative Examples 1 to 3.

Claims (15)

(A) Non-polymer catechins 0.5-25.0 mass%,
(B) a carbohydrate, and (C) a hydroxycarboxylic acid,
A concentrated composition for a reduced beverage comprising the following requirements (D) , (E) and (H) and one or more requirements selected from the following (F1), (F2) and (F3).
(D) The content of gallic acid is less than 0.6% by mass. (E) The non-epimeric rate in non-polymer catechins is 5 to 25% by mass.
(H) The gallate content in the non-polymer catechins is 5 to 50% by mass. (F1) Brix is 20 to 70, and the non-polymer catechins are ionized so that the concentration of the non-polymer catechins is 0.13% by mass. The pH when diluted with exchange water is 2.5 to 6.0 (F2) so that the solid content is 70.0% by mass or more and the non-polymer catechins concentration is 0.13% by mass. The pH when diluted with ion-exchanged water is 2.5 to 6.0. (F3) Absorbance at 400 nm when diluted with ion-exchanged water so that the non-polymer catechin concentration is 0.13% by mass. The pH is less than 0.5, and the pH is 2.5 to 6.0.   The concentrated composition for a reduced beverage according to claim 1, wherein the carbohydrate content is 1.0 to 65.0 mass%.   The concentrated composition for a reduced beverage according to claim 1 or 2, wherein the content of hydroxycarboxylic acid is 0.01 to 10.0% by mass.   The concentrated composition for reduced beverages according to any one of claims 1 to 3, wherein the concentrate and / or purified product of tea extract is blended.   The refined tea extract is obtained by purifying a green tea extract in a mixed solution having a mass ratio of an organic solvent and water of 75/25 to 10/90. Concentrated composition.   The reduced product of tea extract according to claim 4, wherein the purified product of tea extract is obtained by purifying green tea extract in a mixed solution having a mass ratio of an organic solvent and water of 99/1 to 75/25. Concentrated composition.   The concentrated composition for reduced beverages according to claim 5 or 6, wherein the organic solvent is ethanol.   The concentrated composition for a reduced beverage according to any one of claims 1 to 7, wherein the carbohydrate is a non-reducing saccharide and / or a sugar alcohol.   The concentrated composition for a reduced beverage according to claim 8, wherein the sugar alcohol is erythritol.   The concentrated composition for reduced beverages according to any one of claims 1 to 9, wherein the hydroxycarboxylic acid is ascorbic acid.   The content mass ratio [(G) / (A)] of (G) caffeine and (A) non-polymer catechins is 0.0001 to 0.16, according to any one of claims 1 to 10. The concentrated composition for a reduced beverage as described. The concentrated composition for a reduced beverage according to any one of claims 1 to 11 , which has been sterilized at 60 to 145 ° C. The concentrated composition for a reduced beverage according to any one of claims 1 to 12 , which is spray-dried or freeze-dried. Claim 1-13 reconstituted beverage obtained by reducing the reducing beverage concentrate composition according to any one of. A packaged reduced beverage obtained by filling a container with the reduced beverage according to claim 14 .