JP5366784B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins.

  A wide variety of beverages are on the market due to diversification of consumer preferences and health-conscious enhancements. Among them, tea beverages contain catechins, and their physiological effects are expected. In order to express the physiological effect, it is effective to ingest a large amount of catechins. For that purpose, for example, it is advantageous to make a beverage containing catechins at a high concentration.

  However, a container-packed beverage containing a high concentration of catechins may be uncomfortable or disgusting because the bitterness or astringency derived from catechins is too strong. As a method for improving the bitterness and astringency, for example, a method of controlling the mass ratio of catechins and quinic acid to be constant (Patent Document 1), a method of blending a certain amount of cyclodextrin with respect to catechins (patent) Literature 2), a method of making a tea leaf extract obtained by extracting catechins from tea leaves by further solvent extraction to obtain a high concentration catechins-containing extract (Patent Literature 3) and the like have been proposed.

  On the other hand, in the field of food and drink, phosphoric acid or a salt thereof is used as, for example, a pH adjuster (Patent Document 4), a turbid component remover (Patent Document 5), an acidulant (Patent Documents 6 and 7), and the like. Yes.

JP 2003-169603 A JP 2006-180711 A JP 2007-159541 A JP 2009-5585 A JP 2006-191924 A JP 2009-11288 A JP 2008-178401 A

The present inventors have made various studies in order to develop a packaged beverage containing a high concentration of non-polymer catechins. When the concentration of non-polymer catechins is increased, the teeth and tongue remain rough after drinking. The aftertaste was found to be insufficient. In addition, the above-described prior art attempts to solve the problem of reducing the bitter and astringent taste of catechins itself, and it has been found that these techniques cannot solve the problems of preventing the roughness of teeth and tongue and the sharpness of aftertaste.
Accordingly, an object of the present invention is to provide a packaged beverage that contains a high concentration of non-polymer catechins, reduces the roughness of teeth and tongue, and has an improved aftertaste.

  As a result of studying to improve the roughness of the teeth and tongue of a packaged beverage containing a high concentration of non-polymer catechins and the aftertaste, it has not been described in any of the prior arts, It has been found that the above-mentioned problems can be solved by using a combination of non-polymer catechins and a specific phosphate and controlling the content of these in a constant manner.

That is, the present invention includes the following components (A) and (B):
(A) Non-polymer catechins: 0.05 to 3% by mass, and (B) at least one selected from acidic phosphates and condensed phosphates: 0.001 to 2% by mass
The container-packed drink containing this is provided.

  In the present invention, 0.001 to 2% by mass of (A) non-polymer catechins added to 0.05 to 3% by mass of at least one selected from (B) acidic phosphate and condensed phosphate Another object of the present invention is to provide a method for improving the roughness of the teeth and tongue of a non-polymer catechins-containing container-packed beverage and the aftertaste sharpness.

  According to the present invention, it is possible to provide a packaged beverage with reduced aftertaste and reduced roughness of teeth and tongue after drinking despite containing a high concentration of non-polymer catechins. it can. Therefore, since the packaged beverage of the present invention is easy to drink and can be continuously ingested over a long period of time, the physiological effect of non-polymer catechins can be sufficiently expected.

First, terms used in this specification will be described.
“Aftertaste” refers to “feel remaining in the mouth” described in JIS Z 8144: 2004. “Egumi” refers to a feeling and taste that is strong and tingling in the tongue and throat.
"(A) Non-polymer catechins" refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. The catechins are a collective term for the catechins, and the concentration of the non-polymer catechins is defined based on the total amount of the above eight types.
The “gallate form of non-polymer catechins” is a general term that includes catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. The “gallate body ratio in non-polymer catechins” is a value representing the total mass of the gallate bodies of these four types of non-polymer catechins as a percentage of the total mass of the eight non-polymer catechins. It is.

  The container-packed beverage of the present invention contains non-polymer catechins as a component (A) at a high concentration in order to effectively express physiological effects. (A) Although content of non-polymer catechins is 0.05-3 mass% specifically in the container-packed drink of this invention, it refers to flavor (henceforth "aftertaste" and "eggumi"). ) And physiological effects, the lower limit is preferably 0.08% by mass, more preferably 0.12% by mass, further 0.2% by mass, still more 0.3% by mass, and particularly preferably 0.55% by mass. The other upper limit is preferably 2.5% by mass, further 2% by mass, further 1.5% by mass, still more 1.1% by mass, and particularly preferably 0.8% by mass.

  In addition, in the case of the packaged beverage of the present invention, the lower limit of the gallate body ratio in the non-polymer catechins is preferably 10% by mass, particularly 20% by mass, from the viewpoint of suppressing unpleasant taste such as sashimi, and the other upper limit. Is preferably 60% by mass, more preferably 55% by mass, even more preferably 50% by mass, especially 45% by mass.

Moreover, the container-packed drink of this invention contains at least 1 sort (s) selected from an acidic phosphate and condensed phosphate as a component (B), in order to improve the roughness of a tooth | gear and a tongue, and the sharpness of aftertaste. Examples of the acidic phosphate include acidic orthophosphate, acidic condensed phosphate, and acidic metaphosphoric acid.
Examples of the salt include metal salts and ammonium salts with alkali metals (for example, sodium and potassium) or alkaline earth metals (for example, calcium). Among them, from the viewpoint of improving sharpness and sharpness of aftertaste. Alkali metal salts are preferred. The phosphate may be an anhydride or a hydrate.

The condensed phosphate is the following general formula (1);
H _{n + 2} P _n O _{3n + 1} (1)
It is a salt of a compound represented by (n is a positive integer), wherein all the hydrogen atoms in the above formula (1) are substituted with a metal atom or ammonium. As the condensed phosphate, alkali metal phosphates such as alkali metal pyrophosphates, alkali metal tripolyphosphates, alkali metal tetrapolyphosphates, and the like are preferable. Particularly, sodium tripolyphosphate (Na ₅ P ₃ O ₁₀ ), tripolyphosphate Potassium acid (K ₅ P ₃ O ₁₀ ) is preferred.
The acidic orthophosphate is preferably an alkali metal orthophosphate, particularly sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, or dipotassium hydrogen phosphate.
The acidic condensed phosphate is a salt of a compound represented by the above formula (1), in which a part of hydrogen atoms in the above formula (1) is substituted with a metal atom or ammonium. As the acidic condensed phosphate, acidic condensed alkali metal phosphates are preferable, and disodium dihydrogen pyrophosphate and dipotassium dihydrogen pyrophosphate are particularly preferable.
The acidic metaphosphate is represented by the following general formula (2);
(HPO ₃ ) _m (2)
(M is a positive integer) and is a compound in which a part of the hydrogen atoms in the above formula (2) is substituted with a metal atom or ammonium. As the acidic metaphosphate, trimetaphosphate, tetrametaphosphate, and hexametaphosphate are preferable, and acidic sodium hexametaphosphate is particularly preferable.

  Among them, the component (B) is preferably an acidic orthophosphate or condensed phosphate from the viewpoint of improving the roughness of the teeth and tongue and the sharpness of the aftertaste, and more preferably an alkaline metal orthophosphate or alkali metal tripolyphosphate. Particularly preferred are sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, and sodium tripolyphosphate.

The content of the component (B) in the container-packed beverage of the present invention is 0.001 to 2% by mass in total. However, from the viewpoint of further improving the roughness of the teeth and tongue, gummy and sharpness of the aftertaste, The lower limit is preferably 0.003% by mass, more preferably 0.005% by mass, and particularly preferably 0.008% by mass, while the upper limit is 1.5, further 1, further 0.9, further 0.7, and further preferably 0.00. It is preferably 4% by mass, more preferably 0.25% by mass, and particularly preferably 0.15% by mass.
Further, the content mass ratio [(B) / (A)] of the component (B) to the component (A) has a lower limit of 0.01 from the viewpoint of improving the roughness of the teeth and tongue, gummy and sharpness of the aftertaste. Further, 0.015, 0.03, and particularly 0.08 are preferable, while the upper limit is 4, further 3, further 1.7, further 1, further 0.5, further 0.4, further 0.00. 3, in particular 0.25, in particular 0.2, in particular 0.17.

Furthermore, the container-packed beverage of the present invention can contain a sour agent as component (C) in order to further improve the roughness of the teeth and tongue and the sharpness of the aftertaste.
(C) As the sour agent, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and their alkali metal salts (for example, sodium salt, potassium salt) are exemplified. 1 type (s) or 2 or more types can be used together. Especially, as a (C) acidulant, a citric acid and sodium citrate are preferable. However, in the present invention, acidic phosphate and condensed phosphate are not included in the concept of acidulant.

  From the viewpoint of improving aftertaste sharpness, the lower limit of the content of the (C) acidulant in the packaged beverage of the present invention is 0.01% by mass, further 0.1% by mass, particularly 0.3% by mass. The other upper limit is preferably 3% by mass, more preferably 2% by mass, especially 1% by mass.

Furthermore, the packaged beverage of the present invention can contain a sweetener as component (D) in order to mask the bitter taste with sweetness. Examples of (D) sweeteners include carbohydrates obtained from nature, glycerols, and artificial sweeteners, and these can be used alone or in combination of two or more.
Examples of the carbohydrate include monosaccharides, oligosaccharides, complex polysaccharides, and sugar alcohols, and include at least one selected from glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, and erythritol. preferable. Examples of glycerols include polyhydric alcohols such as glycerol. Examples of the artificial sweetener include high sweetness sweeteners such as aspartame, sucralose, and saccharin.
Among them, as the sweetener (D), sucralose, fructose glucose liquid sugar, and erythritol are preferable, and erythritol is particularly preferable.

  In addition, although content of (D) sweetener can be suitably determined according to the kind, it is 0.0001-20 mass% normally in the container-packed drink of this invention, Preferably it is 0.001-. It is 18 mass%, Most preferably, it is 0.01-15 mass%.

  In the container-packed beverage of the present invention, if necessary, antioxidant, flavor, pigment, emulsifier, preservative, seasoning, gum, oil, vitamin, amino acid, fruit juice extract, vegetable extract, nectar extract, pH You may mix | blend additives, such as a regulator (except acidic phosphate and condensed phosphate), a quality stabilizer, individually or in combination of 2 or more types.

  The packaged beverage of the present invention may be a tea beverage or a non-tea beverage. Examples of tea beverages include green tea beverages, oolong tea beverages, and black tea beverages. Non-tea beverages include soft drinks (eg fruit juice, vegetable juice, sports drinks, isotonic drinks), non-alcoholic drinks such as coffee drinks, nutrition drinks, beauty drinks, beer, wine, sake, plum wine. Examples include alcoholic beverages such as sparkling liquor, whiskey, brandy, shochu, rum, gin, and liqueurs.

  The pH (20 ° C.) of the packaged beverage of the present invention is preferably 2 to 7, more preferably 2.5 to 6, particularly 3 to 5 from the viewpoints of flavor and stability of non-polymer catechins.

  The container-packed beverage of the present invention contains at least one selected from tea extracts, concentrates and purified products thereof, and (B) at least one selected from acidic phosphates and condensed phosphates. And each density | concentration of a component (A) and a component (B) can be adjusted and adjusted within the said range. Among these, from the viewpoint of improving aftertaste sharpness, it is preferable to blend a purified tea extract. As the purified tea extract, those containing non-polymer catechins in a solid content of 40% by mass or more, more preferably 50% by mass or more, and particularly preferably 60% by mass or more are preferable. The upper limit of the non-polymer catechin concentration in the solid content is preferably 98% by mass, more preferably 95% by mass, and particularly preferably 90% by mass. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric thermostatic dryer at 105 ° C. to remove volatile substances.

Here, the tea extract refers to a tea extract that has been extracted from tea using hot water or a water-soluble organic solvent by kneader extraction, column extraction, or the like, and has not been concentrated or purified. Further, an organic acid such as sodium ascorbate or an organic acid salt may be added to the extraction water in advance.
As the tea used for the extraction, for example, the genus Camellia, for example, C. var. Sinensis (including Yabukita species), C. var. Assamica and tea trees (Camellia sinensis) selected from those hybrids are suitable. . Depending on the processing method, it can be roughly classified into unfermented tea, semi-fermented tea, and fermented tea. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Furthermore, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. These can be used alone or in combination of two or more. Among these, green tea is preferable from the viewpoint of the content of non-polymer catechins.

  The concentrate of tea extract refers to a product obtained by partially removing the solvent from the extract extracted from tea with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. It can be prepared by the methods described in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like. Commercially available products may be used as the concentrate of the tea extract, such as “Polyphenone” from Mitsui Norin Co., Ltd., “Theafuran” from ITO EN, and “Sunphenon” from Taiyo Kagaku Co., Ltd. The As a form of the concentrate of a tea extract, various things, such as solid, aqueous solution, and a slurry form, are illustrated.

The purified tea extract can be obtained, for example, by any of the following methods (i) to (iv), or by a combination of two or more.
(I) A tea extract or a concentrate thereof (hereinafter referred to as “tea extract or the like”) in water or a mixture of water and a water-soluble organic solvent (for example, ethanol) (hereinafter referred to as “organic solvent aqueous solution”). A method of removing the precipitate after suspending and then removing the solvent.
(Ii) A method in which a tea extract or the like is subjected to tannase treatment and further contacted with at least one adsorbent selected from activated carbon, acidic clay, and activated clay (for example, JP-A-2007-282568).
(Iii) A method in which a tea extract or the like is adsorbed on a synthetic adsorbent and then an organic solvent aqueous solution is brought into contact with the synthetic adsorbent to desorb non-polymer catechins (for example, JP-A-2006-160656) .
(Iv) After a tea extract or the like is adsorbed on a synthetic adsorbent, an organic solvent aqueous solution or a basic aqueous solution (for example, sodium hydroxide aqueous solution) is brought into contact with the synthetic adsorbent to desorb non-polymer catechins. Then, a method of bringing the obtained detachment solution into contact with activated carbon (for example, JP 2008-079609).

  In the above methods (i), (iii) and (iv), a tea extract treated with tannase may be used, or tannase may be treated after purification. Here, “tannase treatment” refers to bringing a tea extract or a concentrate thereof into contact with an enzyme having tannase activity, and reducing the gallate content in non-polymer catechins within the above range. it can. In addition, a well-known method can be employ | adopted for the specific operation method in a tannase process, For example, the method as described in Unexamined-Japanese-Patent No. 2004-321105 is illustrated.

  The container-packed beverage of the present invention is provided by filling a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. can do.

  In addition, the container-packed beverage of the present invention can be sterilized as stipulated by laws and regulations (Food Sanitation Law in Japan) if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured under certain 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.

Next, a method for improving the roughness of the teeth and tongue of the container-packed beverage of the present invention and the sharpness of the aftertaste will be described.
The method for improving the roughness of the teeth and tongue and the aftertaste according to the present invention comprises (A) 0.05 to 3% by mass of non-polymer catechins, and (B) 0.001 to 2% by mass of phosphate. However, even when it contains non-polymer catechins at a very high concentration as compared with the prior art, roughness remaining on the teeth and tongue after drinking and sharpness of aftertaste are improved. If the concentration of non-polymer catechins in a packaged beverage can be increased in this way, a large amount of non-polymer catechins can be obtained at a time without ingesting non-polymer catechins several times a day. Since it can be ingested, non-polymer catechins can be easily drunk and physiological effects can be sufficiently expected. Therefore, the technology for improving the texture remaining on the teeth and tongue and the aftertaste sharpness in a high-concentration non-polymer catechin-containing container-packed beverage is extremely significant.

1. Measurement of non-polymer catechins The sample solution was filtered through a filter (0.45 μm), and a packed column (L-column) for octadecyl group-introduced liquid chromatograph using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). TM ODS, 4.6 mmφ × 250 mm (manufactured by Chemical Substance Evaluation Research Organization) was attached, and analysis was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

2. Sensory test Sensory tests were conducted on the following evaluation criteria by four specialist panels for “roughness of teeth and tongue”, “crisp of aftertaste”, and “egumi” immediately after drinking each packaged beverage. The final score was determined in steps of 0.5.

(Evaluation criteria for roughness of teeth and tongue)
Score 5: I do not feel rough.
4: I do not feel much roughness.
3: Feels slightly rough.
2: Feels rough.
1: Feels rough.

(Evaluation criteria for aftertaste sharpness)
Score 5: Sharply felt aftertaste.
4: Feels sharp aftertaste.
3: Feels slightly weak aftertaste.
2: Feels weak in aftertaste.
1: There is no sharpness in the aftertaste.

(Egumi evaluation criteria)
Score 5: I don't feel puffy.
4: I don't feel so much.
3: I feel a little weak.
2: I feel weak at the end.
1: I feel puffy.

Production Example Production of Purified Green Tea Extract 100 g of polyphenone HG (Mitsui Norin Co., Ltd.) as a concentrate of green tea extract was dispersed in 900 g of 95.0 mass% ethanol, aged for 30 minutes, No. 2 filter paper and pore size The mixture was filtered through 0.2 μm filter paper, 200 mL of ion exchange water was added, and the mixture was concentrated under reduced pressure. Of these, 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 a 5 mass% sodium bicarbonate aqueous solution. Subsequently, under stirring conditions of 22 ° C. and 150 r / min, 0.27 g of tannase (tannase KTFH, Industrial Grade, 500 U / g or more, manufactured by Kikkoman) in 1.07 g of ion-exchanged water (based on non-polymer catechins) 2.4%) was added, and the enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a warm bath at 95 ° C. and kept at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. After cooling to 25 ° C., concentration treatment was performed to obtain a purified green tea extract. This purified green tea extract has a non-polymer catechin concentration of 15.0% by mass, a gallate content in the non-polymer catechins of 44%, and a non-polymer catechin concentration in the solid content of 61.6%. It was mass%.

Examples 1-10 and Comparative Examples 1-2
Each component of the ratio shown in Table 1 was mix | blended, then ultra-high temperature sterilization for a short time (UHT sterilization, 98 degreeC, 30 second), it filled in the transparent PET bottle, and the container-packed drink was prepared. Subsequently, component analysis and a sensory test were performed about the obtained container-packed drink. The results are shown in Table 1.

  From Table 1, by adding a certain proportion of acidic phosphate or condensed phosphate to non-polymer catechins of high concentration, the roughness remaining on the teeth and tongue after drinking is reduced, and the aftertaste sharpness It was confirmed that an improved packaged beverage could be obtained. In particular, in the container-packed beverages of Examples 1 to 5 and 7 to 10, it was found that not only the roughness remaining on the teeth and tongue after drinking, but also the aftertaste sharpness, as well as the savory taste.

Claims (5)

The following components (A) and (B);
(A) Non-polymer catechins: 0.05 to 3% by mass, and (B) alkali metal tripolyphosphate : 0.001 to 2% by mass
Containerized beverage containing The component-containing weight ratio of the component to (A) (B) [( B) / (A)] is 0.01 to 0.5 according to claim 1 Symbol placement of the packaged beverage. The container-packed drink of Claim 1 or 2 which further contains a sour agent as a component (C). The container-packed drink of any one of Claims 1-3 which further contains a sweetener as a component (D). (A) Teeth and tongue of non-polymer catechins-containing container-packed beverages, wherein 0.001 to 2% by mass of (B) alkali metal tripolyphosphate is added to 0.05 to 3% by mass of non-polymer catechins A method for improving the roughness of grain and the sharpness of aftertaste.