JP6087769B2 - Containerized beverage containing oolong tea extract - Google Patents
Containerized beverage containing oolong tea extract Download PDFInfo
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- JP6087769B2 JP6087769B2 JP2013180363A JP2013180363A JP6087769B2 JP 6087769 B2 JP6087769 B2 JP 6087769B2 JP 2013180363 A JP2013180363 A JP 2013180363A JP 2013180363 A JP2013180363 A JP 2013180363A JP 6087769 B2 JP6087769 B2 JP 6087769B2
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- oolong tea
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- 235000013361 beverage Nutrition 0.000 title claims description 45
- 235000006468 Thea sinensis Nutrition 0.000 title claims description 41
- 235000020333 oolong tea Nutrition 0.000 title claims description 41
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 34
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 22
- 235000005487 catechin Nutrition 0.000 claims description 22
- 235000000346 sugar Nutrition 0.000 claims description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims description 15
- 239000011668 ascorbic acid Substances 0.000 claims description 15
- 150000001765 catechin Chemical class 0.000 claims description 15
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 description 21
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
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- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 229950001002 cianidanol Drugs 0.000 description 7
- FKRUMFFNBGSGGM-MIYUYXAISA-N Oolonghomobisflavan B Natural products O=C(O[C@H]1[C@H](c2cc(O)c(O)c(O)c2)Oc2c(Cc3c(O)c4c(O[C@@H]([C@H](OC(=O)c5cc(O)c(O)c(O)c5)C4)c4cc(O)c(O)c(O)c4)cc3O)c(O)cc(O)c2C1)c1cc(O)c(O)c(O)c1 FKRUMFFNBGSGGM-MIYUYXAISA-N 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
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- FKRUMFFNBGSGGM-UHFFFAOYSA-N oolonghomobisflavan b Chemical compound OC1=C(O)C(O)=CC(C2C(CC3=C(O)C(CC=4C=5OC(C(OC(=O)C=6C=C(O)C(O)=C(O)C=6)CC=5C(O)=CC=4O)C=4C=C(O)C(O)=C(O)C=4)=C(O)C=C3O2)OC(=O)C=2C=C(O)C(O)=C(O)C=2)=C1 FKRUMFFNBGSGGM-UHFFFAOYSA-N 0.000 description 6
- 238000006116 polymerization reaction Methods 0.000 description 6
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
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- 239000008103 glucose Substances 0.000 description 5
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- 238000003860 storage Methods 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
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- 239000004033 plastic Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229910001415 sodium ion Inorganic materials 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229940072107 ascorbate Drugs 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
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- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 2
- 229940026509 theaflavin Drugs 0.000 description 2
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 1
- 229930013915 (+)-catechin Natural products 0.000 description 1
- 235000007219 (+)-catechin Nutrition 0.000 description 1
- 229930013884 (+)-gallocatechin Natural products 0.000 description 1
- 235000007243 (+)-gallocatechin Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-CTNGQTDRSA-N (-)-catechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-CTNGQTDRSA-N 0.000 description 1
- 229930013783 (-)-epicatechin Natural products 0.000 description 1
- 235000007355 (-)-epicatechin Nutrition 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 1
- 235000004911 (-)-epigallocatechin gallate Nutrition 0.000 description 1
- WMBWREPUVVBILR-NQIIRXRSSA-N (-)-gallocatechin gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-NQIIRXRSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
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- 238000002835 absorbance Methods 0.000 description 1
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- 125000003172 aldehyde group Chemical group 0.000 description 1
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- 239000011692 calcium ascorbate Substances 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
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- VFSWRBJYBQXUTE-UHFFFAOYSA-N epi-Gallocatechin 3-O-gallate Natural products Oc1ccc2C(=O)C(OC(=O)c3cc(O)c(O)c(O)c3)C(Oc2c1)c4cc(O)c(O)c(O)c4 VFSWRBJYBQXUTE-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
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- -1 inorganic acid salt Chemical class 0.000 description 1
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- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、烏龍茶抽出物を配合して得られる、重合ポリフェノールを高濃度に含有する容器詰飲料に関する。 The present invention relates to a packaged beverage containing a high concentration of polymerized polyphenol obtained by blending oolong tea extract.
ウーロン茶には、ウーロン茶重合ポリフェノール(Oolong Tea Polymerized Polyphenols;OTPP(略記))が多く含まれる。このOTPPは、ウーロン茶を製造する際の緑茶葉を半発酵させる過程でカテキン類が重合して生じるウーロン茶特有のポリフェノールであり、その効果として、強いリパーゼ阻害活性や血中トリグリセリド上昇抑制作用などが報告されている(例えば、非特許文献1〜4参照)。OTPPのこのような生理効果を発現させるためには、成人一日あたり4〜5杯のウーロン茶を飲用することが必要であることから、より簡便に大量のOTPPを摂取するために、飲料にOTPPを高濃度含有する技術が望まれている。その一つの方法として、ウーロン茶抽出物のOTPP高含有画分を利用して、OTPPを飲料に溶解状態で添加する方法がある(特許文献1参照)。 Oolong tea is rich in Oolong Tea Polymerized Polyphenols (OTPP (abbreviation)). This OTPP is a polyphenol unique to oolong tea produced by the polymerization of catechins in the process of semi-fermenting green tea leaves in the production of oolong tea. (For example, see Non-Patent Documents 1 to 4). In order to express such a physiological effect of OTPP, it is necessary to drink 4-5 cups of oolong tea per day for an adult. Therefore, in order to ingest a large amount of OTPP more easily, There is a demand for a technology containing a high concentration of. As one of the methods, there is a method in which OTPP is added to a beverage in a dissolved state using a OTPP-rich fraction of oolong tea extract (see Patent Document 1).
OTPPを強化した容器詰飲料は、手軽にOTPPが摂取できるという利便性を有する。しかし、OTPPを含む飲料は常温で長期間保存すると、飲料中でOTPPの酸化重合が進み、その液色や香味が変化することがある。特にプラスチック容器に充填された飲料では、酸化による変化が大きく、酸素バリア性の高いプラスチック容器を用いても飲料の品質が長期に渡り維持されることは難しい。 A packaged beverage reinforced with OTPP has the convenience that OTPP can be easily ingested. However, when a beverage containing OTPP is stored at room temperature for a long period of time, the oxidation polymerization of OTPP proceeds in the beverage, and the liquid color and flavor may change. In particular, in beverages filled in plastic containers, changes due to oxidation are large, and it is difficult to maintain the quality of beverages over a long period of time even if plastic containers with high oxygen barrier properties are used.
本発明の課題は、酸素透過性の容器形態であっても、液色や香味が長期に渡り維持された容器詰飲料を提供することにある。 The subject of this invention is providing the container-packed drink by which the liquid color and the flavor were maintained over a long term even if it was an oxygen-permeable container form.
本発明者らは、上記課題を解決するために鋭意検討を行った結果、(A)OTPP、(B)非重合カテキン類、(C)アスコルビン酸及び(D)還元糖の量及び割合を特定範囲に調整することによって、酸素透過性の容器形態であっても液色の安定性が格段に向上し、香味も維持されることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have identified the amount and ratio of (A) OTPP, (B) non-polymerized catechins, (C) ascorbic acid and (D) reducing sugars. By adjusting to the range, it has been found that the stability of the liquid color is remarkably improved and the flavor is maintained even in an oxygen permeable container form, and the present invention has been completed.
すなわち、これに限定されるものではないが、本発明は以下を包含する。
(1)(A)烏龍茶重合ポリフェノール、(B)非重合カテキン類、(C)アスコルビン酸、(D)還元糖を含有する飲料であり、以下(イ)〜(ニ)を満たす容器詰飲料。
That is, although not limited to this, this invention includes the following.
(1) A beverage containing a (A) Oolong tea polymerized polyphenol, (B) non-polymerized catechins, (C) ascorbic acid, and (D) a reducing sugar, and satisfying (i) to (d) below.
(イ) (A)=10〜100mg/100mL
(ロ) (A)/(B)=0.40以上4.0以下
(ハ) (C)=5〜100mg/100mL
(ニ) (D)/(A)=1.5〜400
(2)烏龍茶飲料である、(1)に記載の容器詰飲料。
(A) (A) = 10 to 100 mg / 100 mL
(B) (A) / (B) = 0.40 to 4.0 (C) (C) = 5 to 100 mg / 100 mL
(D) (D) / (A) = 1.5-400
(2) The container-packed drink according to (1), which is a oolong tea drink.
本発明によると、OTPPを日常的に手軽に摂取できる形態であるPETボトル等のリシール性を有する容器形態や酸素透過性の容器形態であっても、液色や香味が良好に維持される保存安定性に優れたOTPP含有飲料が得られる。 According to the present invention, even in the form of resealable containers such as PET bottles that can easily take OTPP on a daily basis or in the form of oxygen-permeable containers, the liquid color and flavor can be maintained well. An OTPP-containing beverage excellent in stability can be obtained.
(ウーロン茶重合ポリフェノール;OTPP)
本明細書でいう「OTPP」とは、重合していない単量体のカテキン類((+)−カテキン、(−)−エピカテキン、(+)−ガロカテキン、(−)−エピガロカテキン、(−)−カテキンガレート、(−)−エピカテキンガレート、(−)−ガロカテキンガレート、(−)−エピガロカテキンガレート(これらは、本明細書において、「非重合カテキン類」とも記載する))が、茶由来酵素、酵素、光等により複数個連結した構造を持つものをいう。具体的には、以下の条件のHPLCにより分析される成分をいい、テアフラビン(栗田リサーチセンター製)と同じ溶出時間(参考溶出時間:24分)のピークとなる成分をいう。
・カラム:TSK-gel ODS-80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相:A:水:アセトニトリル:トリフルオロ酢酸=900:100:0.5
B:水:アセトニトリル:トリフルオロ酢酸=200:800:0.5
・流速:1.0ml/min
・カラム温度:40℃
・グラディエント条件;分析開始から5分後まではB液0%、
5分から11分まででB液8%、
11分から21分まででB液10%、
21分から22分まででB液100%、
22分から30分まで100%保持、
30分から31分までで0%
・検出:A280nm (データ採取時間は30分)、ピーク面積で定量。
・注入量:10μL
・標準物質:ウーロンホモビスフラバンB(略記:OHBF-B)
OTPPの量は、標準物質としてOHBF−Bを用い、検量線を作成することにより求められる。なお、標準物質であるOHBF−Bは、例えば、Chem. Pharm. Bull 37(12), 3255-3563(1989) に記載の方法や、特開2005−336117号公報(実施例3)に記載の方法に従って合成したもの (好ましくは純度98%以上の純度まで精製したもの) 、茶葉より単離したものなどを用いることができる。
(Oolong tea polymerization polyphenol; OTPP)
As used herein, “OTPP” refers to unpolymerized monomeric catechins ((+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, ( -)-Catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate, (-)-epigallocatechin gallate (these are also referred to herein as "non-polymerized catechins")) Refers to those having a structure in which a plurality of tea-derived enzymes, enzymes, light, etc. are linked together. Specifically, it refers to a component analyzed by HPLC under the following conditions, and refers to a component having the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center).
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, B solution 10%,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm (data collection time is 30 minutes), quantified by peak area.
・ Injection volume: 10μL
Reference material: Oolong homobisflavan B (abbreviation: OHBF-B)
The amount of OTPP is determined by creating a calibration curve using OHBF-B as a standard substance. In addition, OHBF-B which is a standard substance is described in, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or JP 2005-336117 A (Example 3). Those synthesized according to the method (preferably purified to a purity of 98% or more), those isolated from tea leaves, and the like can be used.
本発明のOTPPは、烏龍茶抽出物として配合される。好ましくは、烏龍茶抽出液を濃縮して得られる烏龍茶抽出物の濃縮物を、さらに精製(粗精製を含む)して配合される。具体的には、烏龍茶抽出物からOTPP以外の成分を選択的に除去して、OTPPの含有比率を高めたもの(例えば、OTPP/非重合カテキン類≧4)が用いられる。烏龍茶抽出物の形態は、液状でも噴霧乾燥や凍結乾燥などにより粉末化されたものでもよい。OTPPとしては、以下の式(1)〜(5)で示される化合物からなる群から選択される1又は2以上を含む。 The OTPP of the present invention is formulated as an oolong tea extract. Preferably, the oolong tea extract concentrate obtained by concentrating the oolong tea extract is further refined (including crude purification) and blended. Specifically, a component obtained by selectively removing components other than OTPP from the oolong tea extract to increase the content ratio of OTPP (for example, OTPP / non-polymerized catechins ≧ 4) is used. The oolong tea extract may be liquid or powdered by spray drying or freeze drying. OTPP includes one or more selected from the group consisting of compounds represented by the following formulas (1) to (5).
(式中、R1およびR2は、それぞれ独立してHまたはガロイル基である。) (In the formula, R 1 and R 2 are each independently H or a galloyl group.)
(式中、R3、R4およびR5は、それぞれ独立してHまたはガロイル基である。) (Wherein R3, R4 and R5 are each independently H or a galloyl group.)
本発明の容器詰飲料中には、水に溶解状態にあるOTPP(A)を、飲料100mLあたり10〜100mg、好ましくは12〜90mg、より好ましくは15〜80mg、さらに好ましくは17〜70mg、特に好ましくは18〜60mg含有する。OTPPが上記の範囲にあると、多量のOTPPを容易に摂取し易い飲料形態となる。また、容器詰飲料製造工程における風味変化が少ない観点からも好ましい。 In the container-packed beverage of the present invention, OTPP (A) in a dissolved state in water is 10 to 100 mg, preferably 12 to 90 mg, more preferably 15 to 80 mg, still more preferably 17 to 70 mg, particularly 100 mL of beverage. Preferably it contains 18-60 mg. When OTPP is in the above range, it becomes a beverage form in which a large amount of OTPP can be easily ingested. Moreover, it is preferable also from a viewpoint with few flavor changes in a container-packed drink manufacturing process.
本発明の容器詰飲料中には、さらに水に溶解状態にある非重合カテキン類(B)を含有する。飲料中のOTPP(A)と非重合カテキン類(B)との含有重量比[(A)/(B)]は0.40以上であり、0.5以上が好ましく、0.6以上がより好ましく、0.7以上がさらに好ましく、0.8以上が特に好ましい。(A)/(B)の上限は、4.0以下であり、3.0以下が好ましく、2.5以下がより好ましく、2.0以下がさらに好ましく、1.5以下が特に好ましい。非重合カテキン類が存在しないとOTPPの酸化重合が促進され、常温での長期保存中に液色や香味が変化しやすくなるが、OTPP(A)と非重合カテキン類(B)との含有重量比[(A)/(B)]が上記範囲にあると、長期間の飲料保存後においても、PETボトル等のリシール性を有する容器形態や酸素透過性の容器形態であっても、液色や香味が良好に維持される。上記範囲を外れると、保存安定性が悪くなるばかりか、飲料の風味にまとまりがなくなり、角のある味になってしまう。 The container-packed beverage of the present invention further contains non-polymerized catechins (B) that are dissolved in water. The content weight ratio [(A) / (B)] of OTPP (A) and non-polymerized catechins (B) in the beverage is 0.40 or more, preferably 0.5 or more, more preferably 0.6 or more. Preferably, 0.7 or more is more preferable, and 0.8 or more is particularly preferable. The upper limit of (A) / (B) is 4.0 or less, preferably 3.0 or less, more preferably 2.5 or less, still more preferably 2.0 or less, and particularly preferably 1.5 or less. In the absence of non-polymerized catechins, the oxidative polymerization of OTPP is promoted and the liquid color and flavor tend to change during long-term storage at room temperature, but the weight of OTPP (A) and non-polymerized catechins (B) When the ratio [(A) / (B)] is in the above range, even after a long-term storage of beverages, even if it is a resealable container form such as a PET bottle or an oxygen permeable container form, the liquid color And the flavor is well maintained. If it is out of the above range, not only the storage stability is deteriorated, but also the flavor of the beverage is not settled and the taste becomes horny.
(アスコルビン酸)
本明細書でいう「アスコルビン酸」とは、特に記載した場合を除き、L−アスコルビン酸(ビタミンCと称される)を指す。アスコルビン酸は、食品として許容されるその塩(例えば、アスコルビン酸カルシウム、アスコルビン酸ステアリン酸エステル、アスコルビン酸ナトリウム、アスコルビン酸パルミチン酸エステル)として飲料に添加してもよい。
(Ascorbic acid)
As used herein, “ascorbic acid” refers to L-ascorbic acid (referred to as vitamin C) unless otherwise specified. Ascorbic acid may be added to beverages as a food acceptable salt thereof (for example, calcium ascorbate, stearic acid ascorbate, sodium ascorbate, palmitate ascorbate).
本発明の飲料は、上記非重合カテキン類に加えてアスコルビン酸を特定量配合することにより、非重合カテキン類と相加的又は相乗的にOTPPの酸化重合反応を抑制するものである。本発明の容器詰飲料には、アスコルビン酸(C)を、飲料100mLあたり5〜100mg、好ましくは10〜90mg、より好ましくは20〜80mg、さらに好ましくは30〜70mg含有する。 The beverage of the present invention suppresses the oxidative polymerization reaction of OTPP in an additive or synergistic manner with the non-polymerized catechins by blending a specific amount of ascorbic acid in addition to the non-polymerized catechins. The container-packed beverage of the present invention contains ascorbic acid (C) in an amount of 5 to 100 mg, preferably 10 to 90 mg, more preferably 20 to 80 mg, and still more preferably 30 to 70 mg per 100 mL of beverage.
(還元糖)
還元糖とは、還元性を示し、塩基性溶液中でアルデヒド基とケトン基とを形成する糖である。本明細書でいう「還元糖」とは、便宜上、グルコース(ブドウ糖)、フルクトース(果糖)、セロビオース、マルトース(麦芽糖)を指す。還元糖(D)をOTPP(A)に対して特定量の割合で含有させることにより、OTPPの酸化重合反応を効果的にかつ顕著に抑制する。飲料中のOTPP(A)に対する還元糖(D)の含有割合(重量比)[(D)/(A)]は1.5〜400であり、1.8〜380が好ましく、2.0〜360がより好ましい。
(Reducing sugar)
A reducing sugar is a sugar that exhibits reducibility and forms an aldehyde group and a ketone group in a basic solution. As used herein, “reducing sugar” refers to glucose (glucose), fructose (fructose), cellobiose, maltose (malt sugar) for convenience. By containing the reducing sugar (D) in a specific amount ratio with respect to OTPP (A), the oxidative polymerization reaction of OTPP is effectively and significantly suppressed. The content (weight ratio) [(D) / (A)] of reducing sugar (D) to OTPP (A) in the beverage is 1.5 to 400, preferably 1.8 to 380, and preferably 2.0 to 360 is more preferable.
還元糖の中でも、六炭糖であるグルコース、フルクトースは、飲料中の水の分子運動を緩和し、OTPPが再会合して液色を変化したり、沈殿を発生したりすることを抑制することを見出している。したがって、本発明の容器詰飲料には、還元糖として六炭糖を含有させることが好ましい。具体的には、グルコースとフルクトースのいずれか1以上を含み、その総量が飲料100mLあたり50〜4000mgとなるようにするのが好ましく、55〜3000mgがより好ましく、60〜2000mgがさらに好ましく、70〜1000mgが特に好ましい。50mg/100mL未満では、OTPPの再会合を抑制するのに十分でなく、4000mg/100mLを超えるとこれら六炭糖の褐変により液色の変化が表出することになる。 Among the reducing sugars, glucose and fructose, which are hexoses, relieve the molecular movement of water in beverages and prevent OTPP from reassociating and changing liquid color or causing precipitation. Is heading. Therefore, it is preferable that the packaged beverage of the present invention contains hexose sugar as a reducing sugar. Specifically, it contains any one or more of glucose and fructose, and the total amount is preferably 50 to 4000 mg per 100 mL of beverage, more preferably 55 to 3000 mg, still more preferably 60 to 2000 mg, and 70 to 1000 mg is particularly preferred. If it is less than 50 mg / 100 mL, it is not sufficient to suppress the reassociation of OTPP, and if it exceeds 4000 mg / 100 mL, a change in liquid color will appear due to browning of these hexoses.
(その他成分)
本発明の容器詰飲料には、前記成分に加えて、ナトリウムイオンを5〜20mg/100mL含有させるとよい。ナトリウムイオンの静電気力により水分子の運動が緩和され、六炭糖と相乗的にOTPPの再会合を抑制する。ナトリウムイオン成分としては、塩化ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、クエン酸ナトリウム、安息香酸ナトリウム等及びそれらの混合物のようなナトリウム塩として、或いは果汁又は茶の成分として配合できる。
(Other ingredients)
The container-packed beverage of the present invention may contain 5 to 20 mg / 100 mL of sodium ions in addition to the above components. The movement of water molecules is mitigated by the electrostatic force of sodium ions, and synergistically with hexoses, represses OTPP reassociation. As a sodium ion component, it can mix | blend as sodium salt like sodium chloride, sodium carbonate, sodium hydrogencarbonate, sodium citrate, sodium benzoate etc., and mixtures thereof, or as a component of fruit juice or tea.
また、本発明の容器詰飲料には、本発明の効果を損なわない範囲において、酸化防止剤、香料、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料(香料)、甘味料、酸味料、果汁、pH調整剤、品質安定剤等の添加剤を単独、あるいは併用して配合して用いることができる。 In addition, the container-packed beverage of the present invention includes an antioxidant, a fragrance, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, and a seasoning (fragrance) within a range not impairing the effects of the present invention. Additives such as sweeteners, acidulants, fruit juices, pH adjusters, and quality stabilizers can be used alone or in combination.
(容器詰飲料)
本発明の容器詰飲料この烏龍茶飲料は、OTPP、すなわち烏龍茶抽出物の濃縮物を精製したものに、アスコルビン酸、還元糖、ナトリウム塩を混合して得られる調合液を加熱殺菌処理し、容器に充填して製造される。加熱殺菌処理の方法は特に限定されず、例えば、各地の法規(日本にあっては食品衛生法)に従って行えばよい。
(Packed beverage)
This oolong tea beverage of the present invention is OTPP, that is, a mixture of purified oolong tea extract, ascorbic acid, reducing sugar, and sodium salt mixed with heat and sterilized, Manufactured by filling. The method of heat sterilization treatment is not particularly limited, and for example, it may be performed in accordance with local laws and regulations (food hygiene law in Japan).
本発明の容器詰飲料の好適な態様の一つとして、烏龍茶飲料が例示される。この烏龍茶飲料は、常法により得られる烏龍茶抽出物に、OTPP、アスコルビン酸、還元糖、ナトリウム塩を混合して製造できる。ベースとなる烏龍茶抽出物には、OTPPの原料茶葉とは異なる烏龍茶葉を用いることが好ましく、特にこの茶葉から60〜100℃、好ましくは70〜100℃の温水にて抽出された烏龍茶抽出物(濃縮物や乾燥物を含む)を用いることが好ましい。 As one of the preferred embodiments of the packaged beverage of the present invention, oolong tea beverage is exemplified. This oolong tea beverage can be produced by mixing oolong tea extract obtained by a conventional method with OTPP, ascorbic acid, reducing sugar, and sodium salt. As the base oolong tea extract, it is preferable to use oolong tea leaves that are different from the OTPP raw tea leaves. In particular, the oolong tea extract extracted from the tea leaves with hot water at 60 to 100 ° C., preferably 70 to 100 ° C. ( It is preferable to use a concentrate or a dried product.
OTPPを高濃度(10〜100mg/100mL)に含む烏龍茶飲料は、通常、茶褐色〜黒色の液色を示す。具体的には、分光光度計による吸光度(波長420nm)が0.8以上である。容器がプラスチック容器である場合、この容器詰烏龍茶飲料を、常温で長期間(例えば6ヶ月〜1年)保存すると、また、保存後に5〜10℃に冷蔵されて販売されたり、冬季には55度に保温されて販売されたりするなどの熱履歴を受けると、液色(黒色)が濃くなったり、くすんだ黒色に変化し、強い苦渋味を想起させる外観となることがある。本発明のOTPP、非重合カテキン類、アスコルビン酸及び還元糖を特定量及び割合で配合した烏龍茶飲料は、OTPPが酸化重合しにくいことから、長期間の保存を行ったり、保存後に熱履歴を受けたりした場合にも液色の変化が少なく、視覚的にも嗜好性を有する飲料である。 Oolong tea beverages containing OTPP in a high concentration (10 to 100 mg / 100 mL) usually exhibit a brown to black liquid color. Specifically, the absorbance (wavelength 420 nm) by a spectrophotometer is 0.8 or more. When the container is a plastic container, the container-packed oolong tea drink is stored at room temperature for a long period of time (for example, 6 months to 1 year). When receiving a heat history such as being kept warm and sold every time, the liquid color (black) may become darker or change to a dull black color, resulting in an appearance reminiscent of a strong bitter taste. Oolong tea beverages containing OTPP, non-polymerized catechins, ascorbic acid and reducing sugar of the present invention in specific amounts and proportions are not easily oxidized and polymerized by OTPP. The beverage has little change in liquid color even when it is drunk, and is a beverage that has a palatability visually.
以下、実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。 EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.
[実施例1]
(1)OTPPの製造
温水(95℃)に0.15重量%の重曹を添加した7800kgの重曹液を用いて、600kgの烏龍茶葉に抽出処理を施し、烏龍茶抽出液約7000kgを得た。この抽出液の液温を60〜65℃に保持しながら、400kgの粒状活性炭(クラレ社製GW−H32/60)に通液して非重合カテキン、カフェインを除去した。この通過液(活性炭処理後の液)を減圧濃縮し、Brix11のOTPP高含有エキス(烏龍茶抽出物の濃縮物)(以下、エキスA)約900kgを得た。得られたエキスA中のOTPP、非重合カテキン及びカフェイン濃度を、下記条件のHPLCで測定した。その結果、重量基準で、重合カテキンの濃度は12000ppm、非重合カテキンの濃度は800ppm、カフェインの濃度は20ppmであった。
HPLC条件:
・カラム:TSK-gel ODS-80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相:A:水:アセトニトリル:トリフルオロ酢酸=900:100:0.5
B:水:アセトニトリル:トリフルオロ酢酸=200:800:0.5
・流速:1.0ml/min
・カラム温度:40℃
・グラディエント条件;分析開始から5分後まではB液0%、
5分から11分まででB液8%、
11分から21分まででB液10%、
21分から22分まででB液100%、
22分から30分まで100%保持、
30分から31分までで0%
・検出:A280nm
・標準物質:烏龍ホモビスフラバンB(OHBF−B)
・重合カテキンのリテンションタイム:約25分のピークでテアフラビンとピークが一致する。
[Example 1]
(1) Production of OTPP Using 7800 kg of baking soda solution obtained by adding 0.15 wt% baking soda to warm water (95 ° C.), 600 kg of oolong tea leaves were subjected to extraction treatment to obtain about 7000 kg of oolong tea extract. While maintaining the liquid temperature of this extract at 60 to 65 ° C., 400 kg of granular activated carbon (GW-H32 / 60 manufactured by Kuraray Co., Ltd.) was passed through to remove non-polymerized catechin and caffeine. The passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of Brix11 OTPP-rich extract (concentrate of oolong tea extract) (hereinafter, extract A). The concentration of OTPP, non-polymerized catechin and caffeine in the obtained extract A was measured by HPLC under the following conditions. As a result, on the weight basis, the concentration of polymerized catechin was 12000 ppm, the concentration of non-polymerized catechin was 800 ppm, and the concentration of caffeine was 20 ppm.
HPLC conditions:
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, B solution 10%,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm
Reference material: Oolong homobisflavan B (OHBF-B)
-Retention time of polymerized catechin: Theaflavin and peak coincide with each other at a peak of about 25 minutes.
(2)烏龍茶飲料の製造
エキスAと異なる烏龍茶葉を用いた。烏龍茶葉を30倍量の熱水で4分間抽出し、烏龍茶抽出物を得た(非重合カテキン145ppm、重合カテキン80ppm)。この烏龍茶抽出物に上記(1)で得たOTPP(エキスA)、アスコルビン酸、糖類(果糖、ブドウ糖、麦芽糖)、炭酸水素ナトリウムを各種濃度で混合して調合液を得、食品衛生法に基づく殺菌処理を行った後、500mLずつをPETボトル容器にホットパック充填して、容器詰烏龍茶飲料を製造した。得られた烏龍茶飲料の組成を表1に示す。
(2) Production of Oolong Tea Beverage Oolong tea leaves different from Extract A were used. Oolong tea leaves were extracted with 30 times the amount of hot water for 4 minutes to obtain Oolong tea extract (145 ppm non-polymerized catechin, 80 ppm polymerized catechin). This oolong tea extract is mixed with OTPP (Extract A), ascorbic acid, saccharides (fructose, glucose, maltose) and sodium bicarbonate obtained in (1) above in various concentrations to obtain a preparation solution, based on the Food Sanitation Law After the sterilization treatment, 500 mL each was hot-packed into a PET bottle container to produce a container-packed oolong tea beverage. The composition of the obtained oolong tea drink is shown in Table 1.
(3)評価
表1の組成を有する各種烏龍茶飲料について、以下の官能評価を行った。
(3) Evaluation About the various oolong tea drinks which have the composition of Table 1, the following sensory evaluation was performed.
i)長期間の飲用性
長期間の飲用に適した味かどうかを、1日につき500mLの飲用を1ヶ月続けた際の1ヶ月連飲後の評価で行った。評価点は、A:適している、B:やや適している、C:やや飲用し難い、D:飲用に適さないとした。なお、この試験には、冷蔵(5〜10℃)で保管しているものを試験に用いた。
i) Long-term drinking ability Whether or not the taste is suitable for long-term drinking was evaluated by evaluation after continuous drinking for one month when 500 ml of drinking per day was continued for one month. Evaluation points were: A: suitable, B: slightly suitable, C: slightly difficult to drink, D: not suitable for drinking. In addition, what was stored by refrigeration (5-10 degreeC) was used for the test for this test.
ii)液色の安定性
PETボトル飲料を55℃で1ヶ月保存し、保存前後での飲料の液色の変化を、目視で評価した。評価点は、A:変化しない、B:やや変化する、C:変化する、D:大きく変化するとした。
ii) Liquid color stability The PET bottle beverage was stored at 55 ° C for 1 month, and the change in the liquid color of the beverage before and after storage was visually evaluated. The evaluation points were A: not changed, B: slightly changed, C: changed, and D: greatly changed.
iii)香味の安定性
飲料製造直後と55℃で7日間保存後の飲料500mLとを飲用し、製造直後に対する変化を評価した。評価点は、A:変化しない、B:やや変化する、C:変化する、D:大きく変化するとした。
iii) Flavor stability Immediately after the production of the beverage and 500 mL of the beverage after storage at 55 ° C. for 7 days were drunk, and the change with respect to immediately after the production was evaluated. The evaluation points were A: not changed, B: slightly changed, C: changed, and D: greatly changed.
結果を表2に示す。本発明1〜4の飲料を常温で6ヶ月間保存した場合にも、液色及び香味の安定性が確認された。これより、OTPP、非重合カテキン類、アスコルビン酸及び還元糖を特定の量・割合で配合した本発明の烏龍茶飲料は、液色や香味の安定性が高いことが示唆された。 The results are shown in Table 2. Even when the beverages of the present invention 1 to 4 were stored at room temperature for 6 months, liquid color and flavor stability were confirmed. From this, it was suggested that the oolong tea beverage of the present invention in which OTPP, non-polymerized catechins, ascorbic acid and reducing sugar were blended in specific amounts and proportions has high liquid color and flavor stability.
Claims (2)
(イ) (A)=17〜70mg/100mL、
(ロ) (A)/(B)=0.40以上4.0以下、
(ハ) (C)=5〜100mg/100mL、及び
(ニ) (D)/(A)=2.0〜360。 (A) Oolong tea polymerized polyphenol, (B) non-polymerized catechins, (C) ascorbic acid, (D) a beverage containing a reducing sugar, and a packaged beverage satisfying the following (a) to (d) :
(I) (A) = 17 ~ 70 mg / 100mL,
(B) (A) / (B) = 0.40 or more and 4.0 or less ,
(C) (C) = 5 to 100 mg / 100 mL , and (D) (D) / (A) = 2.0 to 360.
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