JP5547939B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing non-polymer catechins and proanthocyanidins.

A wide variety of beverages are on the market due to diversification of consumer preferences and health-oriented enhancement. Of these, tea beverages are attracting attention, but tea beverages can be produced by adding catechins to beverages using, for example, a green tea extract (Patent Document 1).
However, if the concentrate of the commercially available green tea extract is used as it is, the astringency and bitterness are strong due to the influence of the components contained in the concentrate of the green tea extract, and the throat is not good, so that the physiological effects of catechins are expressed. It was not suitable for the long-term drinking required above.

  As a method for reducing astringency that is one of the factors unsuitable for long-term drinking, for example, there is a method of blending dextrin (Patent Document 2). However, when catechins are blended at a high concentration, it is difficult to sufficiently reduce astringency by simply blending dextrin.

  By the way, red wine known as French paradox contains proanthocyanidins which are one kind of polyphenols, and it is reported that this proanthocyanidins express various physiological effects (Non-patent Documents 1 and 2). . Although the development to a drink is examined in anticipation of the physiological effect expression by proanthocyanidins (patent documents 3 and 4), since proanthocyanidins have a unique strong astringency, application to drinks is difficult.

JP 2002-142777 A JP-A-8-298930 Special table 2003-527418 gazette JP 2007-306872 A

Clin. Chim. Acta., 1995, 235, 207-219 Japan Food Science, 2004, 403, January issue, 40-45

  The present inventor, when blended with a sweetener to improve the astringency of non-polymer catechins and proanthocyanidin-containing beverages, left an unpleasant aftertaste in the latter half of the mouth, not excellent in a refreshing feeling in the mouth It turns out that thirst is particularly difficult to settle. As methods for reducing the sweetness of beverages, adjustment of the addition amount of sweeteners and acidulants, addition of plant flavors, and the like can be considered, but a technique for improving aftertaste, palatability and the like without using these methods has been desired.

  Accordingly, an object of the present invention is to provide a packaged beverage suitable as a dry beverage that is unlikely to remain in the second half of the drinking mouth even after long-term storage, and that is drunk when drinking water such as when sweating. There is.

  The present inventor has included non-polymerized catechins and proanthocyanidins by containing a specific ratio of non-polymerized catechins and proanthocyanidins and controlling the content ratio of the non-polymer catechins to the total polyphenols to be constant. Even though it has a bitter taste itself, even after long-term storage, it is difficult to leave an unpleasant aftertaste in the second half of the mouth, and it is suitable as a dry drink when you want moisture, especially when you sweat. It has been found that a beverage can be obtained. In addition, it was found that the transparency of the beverage can be maintained by controlling the content ratio of the non-polymer catechins to the total polyphenols to be constant.

That is, the present invention includes the following components (A) and (B):
(A) Non-polymer catechins: 0.005 to 1% by mass
(B) Proanthocyanidins: 0.001 to 0.7% by mass
Containing
(C) The container-packed drink whose non-polymer catechin content mass ratio with respect to total polyphenol is 0.1-0.95 is provided.

  According to the present invention, non-polymerized catechins and proanthocyanidins are contained at a specific ratio, and the content ratio of non-polymer catechins to the total polyphenols is controlled to be constant so that it can be consumed even after long-term storage. An unpleasant aftertaste is unlikely to remain in the second half of the mouth, and it is possible to provide a packaged beverage suitable as a dry beverage that is drunk particularly when sweat is desired. In addition, the container-packed beverage of the present invention maintains the transparency of the beverage, and thus does not impair the commercial value of the appearance.

First, terms used in this specification will be described.
“(A) Non-polymer catechins” refers to a combination of a non-epi form of catechin, gallocatechin, catechin gallate and gallocatechin gallate and an epi form of epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. The concentration of the non-polymer catechins is defined based on the total amount of the above eight types.
“(H) Galate form of non-polymer catechins (hereinafter also simply referred to as“ gallate form ”)” is a general term that includes catechin gallate, gallocatechin gallate, epicatechin gallate, epigallocatechin gallate and the like. "(A) Ratio of (H) gallate body in non-polymer catechins" is a mass ratio of (H) gallate body to the total amount of (A) non-polymer catechins.

Next, the container-packed drink of this invention is demonstrated.
The container-packed beverage of the present invention contains 0.005 to 1% by mass of (A) non-polymer catechins, and the lower limit of the content is 0.01% by mass, further 0.05% by mass, The upper limit is preferably 0.9% by mass, more preferably 0.8% by mass, further 0.5% by mass, and particularly preferably 0.3% by mass. Thereby, since it becomes easy to ingest a large amount of non-polymer catechins easily, non-polymer catechins can be absorbed into the body effectively. In addition, when the content of the non-polymer catechins is 0.005% by mass or more, a physiological effect by the non-polymer catechins can be expected, and when it is 1% by mass or less, the appearance of the beverage is good.

  In addition, the ratio of (H) gallate body in (A) non-polymer catechins (gallate body ratio: [(H) / (A)] × 100) is 50 from the viewpoint of beverage stability and bitterness control. It is preferably at most 48 mass%, more preferably at most 45 mass%, and the lower limit thereof is preferably 5 mass%, further preferably 10 mass%, particularly preferably 20 mass%.

  Furthermore, although the container-packed drink of this invention contains (B) proanthocyanidins, proanthocyanidins are shown by the following structural formula.

  The content of (B) proanthocyanidins in the packaged beverage of the present invention is 0.001 to 0.7% by mass, and the lower limit of the content is 0.005% by mass, more preferably 0.01% by mass, especially The upper limit is preferably 0.015% by mass, and the other upper limit is preferably 0.6% by mass, further 0.5% by mass, further 0.4% by mass, and further preferably 0.3% by mass. Thereby, even after long-term storage of beverages, an unpleasant aftertaste is unlikely to remain in the second half of the drinking mouth, and a refreshing feeling in the mouth is excellent, and thirst thirst is better. Here, the “content of proanthocyanidins” is measured by the “Porter method (Toshihiko Shoji, 2 other persons, Journal of the Juice Association, May issue, 2004, No. 549)” described in the Examples below. Value.

  The content mass ratio (non-polymer catechins / total polyphenol) of non-polymer catechins to (C) total polyphenols in the packaged beverage of the present invention is 0.1 to 0.95, but the lower limit of such mass ratios Is preferably 0.2, 0.3, 0.35, and 0.4, while the upper limit is preferably 0.9, 0.85, and 0.8. By setting it as such mass ratio, the haze value as a drink can be maintained. Here, in the present invention, “mass of total polyphenol” is a value quantified by the iron tartrate method described in Examples described later.

As a preferable aspect in this invention, the following are mentioned, for example.
(C) When the mass ratio of non-polymer catechins to the total polyphenol is 0.1 or more and less than 0.4, the content of proanthocyanidins in the packaged beverage is 0.15 mass% or more and 0.6 mass% or less. Preferably, it is 0.17 mass% or more and 0.5 mass% or less.
(C) When the mass ratio of the non-polymer catechins to the total polyphenol is 0.4 or more and 0.95 or less, preferably 0.42 or more and 0.8 or less, the content of proanthocyanidins in the packaged beverage The amount is preferably 0.006% by mass or more and less than 0.15% by mass, particularly 0.01 or more and 0.12% by mass or less.

The packaged beverage of the present invention comprises at least one tea extract selected from a tea extract, a concentrate thereof and a purified product thereof, and a fraction containing proanthocyanidins derived from a plant extract, and is a non-polymer It can be obtained by adjusting the concentrations of catechins and proanthocyanidins. The tea extract is preferably a purified tea extract from the viewpoint of bitterness and turbidity.
Moreover, as a tea extract, its concentrate, or those refined products used by this invention, what was tannase-treated is preferable. Thereby, a gallate body rate can be reduced in the said range. Here, “tannase treatment” refers to bringing a tea extract or a concentrate thereof into contact with an enzyme having tannase activity. For example, a method described in JP-A No. 2004-321105 can be employed. .

In the present invention, the tea extract refers to an extract obtained from tea selected from non-fermented tea, semi-fermented tea, and fermented tea, which has not been concentrated or purified. As the extraction method, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction and the like can be employed.
Examples of the tea used for extraction include a tea tree selected from the genus Camellia, for example, C. var. Sinensis (including Yabuta species), C. var. Assamica, and hybrids thereof. 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, gyokuro, 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.

  In addition, the concentrate of tea extract is a product obtained by removing a part of water from a solution extracted from tea with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. Examples include various materials such as a solid, an aqueous solution, and a slurry. Commercially available products such as “Polyphenone” manufactured by Mitsui Norin Co., “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. can be used as the concentrate of the tea extract.

Examples of the purified tea extract include those obtained by any of the following methods (i) to (iv) or a combination of two or more.
(I) A tea extract or a concentrate thereof (hereinafter referred to as “tea extract or the like”) is mixed with 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 adsorbing tea extract etc. on the synthetic adsorbent, contact the synthetic adsorbent with an organic solvent aqueous solution or a basic aqueous solution (for example, sodium hydroxide aqueous solution) 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 or the like that has been tannase-treated can be used.

(B) Proanthocyanidins are abundantly contained in apples, grapes, cocoa and the like, and are supplied as a fraction containing proanthocyanidins extracted and purified from their fruits and plants. In addition, although the extraction from a plant and the purification method are not specifically limited, For example, the following method is mentioned.
As an extraction method, for example, after washing fruits such as apples, grapes, cocoa, etc., a juice is obtained by crushing and pressing as it is or while adding sulfurous acid, and a clarified juice is prepared by centrifugation, filtration, etc. . In addition, the fruit is mixed with alcohol and crushed, immersed as it is, extracted while being compressed or heated to reflux, and then distilled off, and then centrifuged and filtered, or distributed with an organic solvent such as hexane or chloroform. And filtering to obtain a clarified extract.

Examples of the purification method include the following methods.
First, the polyphenol component is adsorbed by passing the clarified juice or clarified extract through a column packed with an adsorbent capable of selectively adsorbing polyphenol, such as a synthetic adsorption resin of styrenedivinylbenzene, an anion exchange resin or the like. . Next, after washing the column with distilled water, a polyphenol component is eluted and collected by passing an aqueous alcohol solution of 20 to 100 v / v%, preferably 30 to 60 v / v% through the column. Subsequently, alcohol is distilled off from the obtained polyphenol solution to obtain a crude polyphenol fraction. Then, a proanthocyanidin-containing fraction can be obtained by solid-liquid extraction of the crude polyphenol fraction using methyl acetate as a liquid phase.

  Further, in the present invention, as (B) proanthocyanidins, those obtained by a known synthesis method may be used, or commercially available products may be used. The commercially available proanthocyanidin-containing fraction is preferably a fruit-derived fraction. For example, Gravinol (produced by Kikkoman) for grape seed polyphenol, Applephenon (produced by Asahi Food and Health) for grape polyphenol, grape seed polyphenol or grape Examples of leather polyphenols include grape active (manufactured by Felco).

  The container-packed drink of this invention may contain (E) sodium ion and (F) potassium ion as a mineral. As a result, the refreshing feeling is not dilute even during long-term storage, there is no sourness that is particularly seen in drinking in sports scenes, and the refreshing feeling in the mouth is further improved. Therefore, it is suitable not only for drinking in daily life, but also as a drink that is drunk particularly in sports.

(E) Sodium ions are readily available sodium such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. It can be formulated as a salt. Among these, (E ¹ ) sodium chloride is preferable. Sodium ions include those derived from added fruit juices, acidulants, or tea components. The sodium ion concentration is preferably lower than the plasma sodium ion concentration.
The content of (E) sodium ions in the packaged beverage of the present invention is 0.001 to 0.3% by mass, further 0.005 to 0.2% by mass, and particularly 0.01 to 0.1% by mass. It is preferable.

(F) Potassium ions, such as 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 It can be blended as a potassium salt. The potassium ions include those derived from added fruit juice, acidulant or tea components.
The content of (F) potassium ions in the packaged beverage of the present invention is preferably 0.001 to 0.1% by mass, more preferably 0.001 to 0.09% by mass, and further to 0.05% by mass, particularly 0. It is preferable that it is 0.003-0.01 mass%.
In addition, the mass ratio [(E) / (F)] of (E) sodium ion and (F) potassium ion in the packaged beverage of the present invention is preferably 5 to 20, particularly 7 to 15. .

The packaged beverage of the present invention can contain (G) a carbohydrate. (G) The content of carbohydrate is preferably 0.1 to 15% by mass in terms of fructose, more preferably 1 to 10% by mass, particularly preferably 3 to 7% by mass, and 0.01 to 15 in terms of glucose. It is preferable that they are mass%, 0.05-10 mass%, especially 1-5 mass%. If the amount of fructose and glucose are within the above ranges, strong bitterness and astringency will not occur, bitterness and taste will be reduced, suitable for long-term drinking, and bitterness and stability over the throat will be even better. It becomes like this.
The content mass ratio [(G ¹ ) / (G ² )] of the (G ¹ ) fructose conversion amount and the (G ² ) glucose conversion amount in the packaged beverage of the present invention is 0.1 to 30, It is preferably 0.5 to 15, particularly 1 to 5.

  Here, “fructose conversion amount” and “glucose conversion amount” are the fructose amount obtained by HPLC measurement of the carbohydrate, the glucose amount, or the fructose amount obtained by HPLC measurement of the carbohydrate after hydrolysis, the glucose amount. Say. Specific measurement conditions shall be as described in the examples below.

  Examples of the carbohydrate used in the present invention include monosaccharides, oligosaccharides, complex polysaccharides and mixtures thereof, and include at least one selected from glucose, sucrose, fructose, glucose fructose liquid sugar and fructose glucose liquid sugar. It is preferable to use glucose and fructose in particular.

  Moreover, in this invention, an artificial sweetener can be mix | blended individually or in combination as a sweetener. The content of the artificial sweetener in the container-packed beverage of the present invention is preferably 0.01 to 3% by mass, more preferably 0.03 to 1% by mass, and particularly preferably 0.05 to 0.5% by mass.

The packaged beverage of the present invention can contain a sour agent, and the sour agent may be in the form of a salt.
These acidulants are preferably contained in the packaged beverage of the present invention in an amount of 0.01 to 3.0% by mass, further 0.05 to 1% by mass, and particularly 0.1 to 0.5% by mass. When the concentration of the sour agent is 0.01% by mass or more, bitterness and astringency can be suppressed. Moreover, when the density | concentration of a sour agent is 3.0 mass% or less, palatability, such as a sour taste, becomes favorable.

  The packaged beverage of the present invention may further contain one or more flavors selected from plants and fruits for the purpose of improving palatability. The flavoring agent is generally called a fragrance or flavor, fruit juice or fruit juice, and natural or synthetic flavoring agents can be used.

  When using a fragrance | flavor or a flavor as a flavor agent, it is 0.0001-5 mass% in the container-packed drink of this invention, Furthermore, 0.0001-3 mass%, It is 0.001-1 mass% especially containing. preferable. Moreover, when using fruit juice or fruit juice as a flavoring agent, it is preferable to contain 0.001-15 mass% in the container-packed drink of this invention, especially 0.002-10 mass%.

  In addition to the above components, the packaged beverage of the present invention is a bitterness inhibitor, vitamins, various esters, pigments, emulsifiers, preservatives, seasonings, gums, oils, amino acids, vegetable extracts, nectar extracts, You may mix | blend components, such as a pH adjuster and a quality stabilizer, individually or in combination.

  2-6 are preferable, and, as for pH (25 degreeC) of the container-packed drink of this invention, 2.5-5, especially 3-4 are preferable. When the pH is 2 or more, the sourness and pungent odor of the beverage are reduced, and the bitterness astringency and the stability of non-polymer catechins become excellent during long-term storage. On the other hand, if it is 6 or less, the flavor can be easily harmonized.

  The haze value of the packaged beverage of the present invention is preferably 0.1 to 76, more preferably 0.1 to 65, further 0.1 to 60, further 0.1 to 55, and particularly preferably 0.5 to 50. Here, the “haze value” is a value measured in a state in which transmitted light and scattered light transmitted through a glass cell having an optical path length of 10 mm are combined, and has a value of 0 to 100. The smaller the value, the higher the transparency. This means that water is zero. The haze value can be measured at 25 ° C. using a haze / transmittance meter. When the haze value of a packaged beverage is in the above range, it indicates that the ingredients are uniformly dispersed, and the insoluble content causes the generation of off-flavors and off-flavors during long-term storage of the beverage, and the flavor of the flavor is altered. Suitable for long-term drinking. Moreover, even in the form of an oxygen-permeable transparent container, when the illumination is irradiated with a show window, the appearance of the beverage does not change, and the color tone stability by light irradiation under oxygen transmission is excellent.

  Although the container-packed drink of this invention can be made into a tea-type container-packed drink and a non-tea-type container-packed drink, it is preferable to set it as a non-tea-type container-packed drink especially. Examples of non-tea beverages include fruit extract beverages, vegetable extract juices, near water, carbonated beverages, nutritional supplement beverages, sports drinks, isotonic beverages, diet beverages, and the like. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise. Further, the nutritional supplement beverage refers to a beverage that can be expected to supplement and supplement nutritional components, and the diet beverage refers to a beverage that can be expected to promote lipid combustion and increase lipid metabolism.

Moreover, it can also be set as a carbonated drink by palatability. That is, (D) It is possible to suppress the bitter taste of non-polymer catechins by imparting appropriate foaming properties with carbon dioxide gas, and it is also possible to continuously impart a soft feeling and a refreshing feeling. .
The content of (D) carbon dioxide in the packaged beverage of the present invention is not uniform depending on the kind of additives such as sweeteners and fragrances and the content thereof, and is 0 to 1% by mass. It is preferably 0.5 to 0.8% by mass, more preferably 0.1 to 0.7% by mass, and particularly preferably 0.3 to 0.6% by mass. (D) As a measuring method of carbon dioxide gas, it can measure with a gas volume meter and can convert into gas quantity.

  When the packaged beverage of the present invention is a carbonated beverage, for example, (A) non-polymer catechins, (B) proanthocyanidins and (D) carbon dioxide gas are added simultaneously or sequentially, and then diluted with water. Then, the content of (A) non-polymer catechins, (B) proanthocyanidins and (D) carbon dioxide in the beverage is adjusted so as to be each predetermined content, and then filled into a container. be able to. (D) By containing a carbon dioxide gas, the bitterness of (A) non-polymer catechins can be suppressed and palatability improves.

  The container-packed beverage of the present invention is a plastic bottle (for example, a so-called PET bottle mainly composed of polyethylene terephthalate), a metal can, a paper pack (for example, a paper container combined with a metal foil or a plastic film), a bottle or the like. It can be provided by filling a normal packaging container. The container-packed beverage of the present invention is preferably in the form of an oxygen-permeable transparent container. The oxygen permeability coefficient of the container is preferably 0.0001 to 0.5 mL / 350 mL · day · atm, particularly preferably 0.001 to 0.45 mL / 350 mL · day · atm. Even in the form of an oxygen-permeable transparent container, the appearance of the beverage hardly changes even when illuminated for a long period of time, and the color tone stability by light irradiation under oxygen transmission is excellent. In the present invention, “packaged beverage” refers to a beverage that can be drunk without dilution.

  The container-packed beverage of the present invention can be sterilized as stipulated in laws and regulations (Food Sanitation Law in Japan) if it can be heat-sterilized after filling into a container such as a metal can, for example. Can be manufactured under certain conditions. On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are sterilized under the same conditions as described above, for example, sterilized at high temperature and short time in a plate heat exchanger, and then cooled to a certain temperature and filled into containers. Etc. can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

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

(2) Measurement of proanthocyanidins The content of proanthocyanidins in beverages was measured by the porter method. Take the sample solution (0.2 mL) in a stoppered test tube, add 3 mL of n-butanol-hydrochloric acid mixture (95: 5, v / v) and 0.1 mL of 2% aqueous solution of ammonium iron sulfate (W / V). Stir well. Next, the reaction was carried out by heating at 95 ° C. boiling temperature for 40 minutes. After cooling, the absorbance at 550 nm was measured, and the proanthocyanidin content was determined in terms of procyanidin B2 as a standard substance reacted in the same manner.

(3) Measurement of total polyphenols Total polyphenols were measured by the iron tartrate method, using ethyl gallate as the standard solution, and as a converted amount of gallic acid ("Green tea polyphenol" functional material effective utilization technology for food and drink Series No. 10, Confectionery Technology Center). Specifically, 5 mL of the sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer solution, the absorbance was measured at 540 nm, and the total polyphenol amount was determined from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

(4) Carbohydrate fructose and glucose conversion method and measurement Measure free fructose, glucose and sucrose by the following method (i), and measure hydrolyzed fructose and glucose by the method (ii) From these measured values, the glucose equivalent and the fructose equivalent were determined.

(I) Free fructose, glucose and sucrose (standard method of Japan Food Analysis Center)
A sample was collected, neutralized by adding water to remove interfering substances and then filtered through a membrane filter (pore diameter 0.45 μm) as a test solution, and measured by HPLC under the following conditions.
<High-performance liquid chromatographic conditions>
Model: LC-10ADvp (Shimadzu Corporation)
Detector: differential refractometer RID-10A (Shimadzu Corporation)
Column: Wakosil 5NH2 φ4.6 mm × 250 mm (Wako Pure Chemical Industries, Ltd.)

(Ii) Fructose and glucose after hydrolysis (Japan Food Analysis Center standard method)
A sample was collected, hydrolyzed with hydrochloric acid, cooled and filtered (No. 5B), and then filtered through a membrane filter (pore size 0.45 μm) as a test solution, and measured by HPLC under the following conditions.
<High-performance liquid chromatographic conditions>
Model: LC-10ADvp (Shimadzu Corporation)
Detector: Fluorescence spectrophotometer RF-10AXL (Shimadzu Corporation)
Column: TSKgel SUGAR AXI φ4.6mm × 150mm (Tosoh Corporation)

(5) Measurement of sodium content Atomic absorption photometry (hydrochloric acid extraction)
5 g of a sample was put into 10% by mass hydrochloric acid, and then dissolved in ion-exchanged water so as to become a 1% by mass hydrochloric acid solution, and the absorbance was measured.
Wavelength: 589.6nm
Frame: Acetylene-Air

(6) Measurement of potassium content Atomic absorption photometry (hydrochloric acid extraction)
5 g of a sample was put into 10% by mass hydrochloric acid, and then dissolved in ion-exchanged water so as to become a 1% by mass hydrochloric acid solution, and the absorbance was measured.

(7) Measurement of haze value Using a haze / transmittance meter (model HR-100, manufactured by Murakami Color Research Laboratory Co., Ltd.), a sample was put in a glass cell (optical path length 10 mm, horizontal 35 mm, vertical 40 mm) and the haze value was measured. Was measured at 25 ° C.

(8) Sensory evaluation About the “remaining unpleasant aftertaste in the second half of the mouth” and “feeling of being refreshed in the mouth when sweating” of the packaged beverages obtained in each Example and Comparative Example, by five panelists A sensory test was performed.

  “Residual unpleasant aftertaste in the second half of the mouthpiece” was evaluated as to whether or not it was a beverage that did not easily leave an unpleasant aftertaste in the second half of the mouthful and could be drunk at room temperature. Specifically, the container-packed beverage immediately after manufacture and the container-packed beverage 500 mL after storage for 1 week at 37 ° C. were allowed to drink freely, and evaluated according to the following criteria. After that, the final score was determined by consultation. The drinking temperature was room temperature.

Evaluation criteria A: No unpleasant aftertaste remains.
B: There is almost no unpleasant aftertaste.
C: There is a slight unpleasant aftertaste D: There is a unpleasant aftertaste

  In addition, “the refreshing feeling in the mouth when sweating” is particularly refreshing in the mouth when drinking, and the ease of thirst is settled, especially when sweating. It was evaluated whether or not the taste was suitable as a beverage that was drunk. Specifically, 500 mL of container-packed beverages stored at 37 ° C. for one week were allowed to drink freely when sweated and subjected to light exercise, and evaluated according to the following criteria. After that, the final score was determined by consultation. The drinking temperature was room temperature.

Evaluation criteria A: Excellent.
B: Excellent.
C: Slightly superior.
D: Slightly not excellent
E: Not good.

Production example (Production of purified green tea extract)
100 g of a green tea extract concentrate (polyphenone HG, manufactured by Mitsui Norin) was suspended in 490.9 g of a 95 mass% ethanol aqueous solution under stirring conditions of 25 ° C. and 250 rpm, and activated carbon (Kuraray Coal GLC, Kuraray Chemical Co., Ltd.). 20 g) and 35 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) were added, and stirring was continued for about 10 minutes. Next, 409.1% ethanol aqueous solution 409.1 g was added dropwise over 10 minutes, and then stirring was continued for about 30 minutes at 25 ° C. Subsequently, 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 0.0272 kg / cm ² to obtain a purified product of green tea extract. The concentration of non-polymer catechins was 22% by mass, the gallate content was 45% by mass, and the total amount of polyphenols was 23% by mass.

Example 1
Each compounding ingredient shown in Table 1 was diluted with 30% by mass of water of the beverage, sterilized based on the Food Sanitation Law, cooled to 30 ° C., and filled into a container. Then, after carbonated water was enclosed and it was set as the container-packed drink, it heat-sterilized for 20 minutes at 65 degreeC. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Example 2
Each blending component shown in Table 1 was mixed to prepare a non-tea beverage, and then sterilized based on the Food Sanitation Law and hot-packed to obtain a container-packed beverage. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Example 3
A packaged beverage was obtained by the same operation as in Example 2 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Example 4
A packaged beverage was obtained by the same operation as in Example 2 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Example 5
A packaged beverage was obtained by the same operation as in Example 1 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Example 6
A packaged beverage was obtained by the same operation as in Example 1 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Comparative Example 1
A packaged beverage was obtained by the same operation as in Example 2 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Comparative Example 2
A packaged beverage was obtained by the same operation as in Example 2 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Comparative Example 3
A packaged beverage was obtained by the same operation as in Example 2 except that the blending amount of proanthocyanidins was changed. The analytical values and sensory evaluation results of the obtained container-packed beverage are also shown in Table 1.

Claims (7)

The following components (A) and (B);
(A) Non-polymer catechins: 0.005 to 1% by mass,
(B) Proanthocyanidins: 0.001 to 0.7% by mass
Containing
(C) A non -tea beverage packaged in a container having a mass ratio of non-polymer catechins to total polyphenols of 0.1 to 0.95. The container-packed non-tea beverage according to claim 1, further comprising (D) 0 to 1% by mass of carbon dioxide. Furthermore, (E) 0.001-0.3 mass% of sodium ions and (F) 0.001-0.1 mass% of potassium ions are contained, The container-packed non-tea drink of Claim 1 or 2 . (H) The container-packed non-tea beverage according to any one of claims 1 to 3, wherein the proportion of the gallate body in the non-polymer catechins is 5 to 50% by mass. The container-packed non-tea beverage according to any one of claims 1 to 4, wherein the proanthocyanidins are derived from fruits. The container-packed non-tea beverage according to any one of claims 1 to 5, wherein the pH is 2 to 6. The container-packed non-tea beverage according to any one of claims 1 to 6, having a haze value of 0.1 to 76.