JP6197024B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage.

  Hesperidin is a kind of flavonoid that is abundant in citrus fruits, and has been reported to have physiological effects such as strengthening of capillaries, prevention of bleeding, and degradation of blood neutral fat. Has been. However, since hesperidin is hardly soluble in water, a technique for improving the solubility in water has been studied. For example, a hesperidin sugar adduct in which glucose is further added to hesperidin has been developed.

  On the other hand, non-polymer catechins are a kind of polyphenols that are abundant in tea and have been reported to increase cholesterol and inhibit amylase activity. Has been.

  In recent years, in order to reduce the bitter taste of a packaged beverage containing a high concentration of non-polymer catechins, 0.001 to 1.0% by mass of flavanones is added to the high concentration of non-polymer catechins, It has been proposed to control the mass ratio of non-polymer catechins to total polyphenols and the mass ratio of flavanones to total polyphenols within a specific range (Patent Document 1).

JP 2009-55905 A

The present inventors have examined the application of hesperidin sugar adducts to beverages. As a result, at least one selected from hesperidin and hesperidin sugar adducts (hereinafter also referred to as “hesperidin sugar adducts”) has a certain high concentration. In addition, it was found that there is a problem that when the drink is low in Brix, the tongue tip is irritated immediately after drinking.
An object of the present invention is to provide a packaged beverage containing a high-concentration hesperidin sugar adduct and the like and having a low Brix, in which the stimulation of the tongue immediately after drinking is suppressed. .

  As a result of detailed studies, the present inventors have identified non-polymer catechins containing a hesperidin sugar adduct at a high concentration and whose non-epi rate is controlled within a specific range for a low Brix packaged beverage. By controlling the amount ratio of non-polymer catechins and hesperidin sugar adducts and the pH within a specific range, it is possible not only to suppress the irritating feeling of the tongue immediately after drinking, It was found that a packaged beverage excellent in tea aroma can be obtained.

That is, the present invention includes the following components (A) and (B):
(A) 0.01 to 0.27% by mass of at least one selected from hesperidin and hesperidin sugar adduct, and
(B) containing non-polymer catechins having a non-epi ratio of 30 to 70% by mass,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.1 to 3,
Brix is 3% or less, and the pH is 5.5-7.
A packaged beverage is provided.

  ADVANTAGE OF THE INVENTION According to this invention, not only the irritation | stimulation feeling of the tongue tip immediately after drinking can be suppressed, but the container-packed drink excellent in the astringency of astringency and the aroma of tea can be provided.

The packaged beverage of the present invention contains at least one selected from hesperidin and hesperidin sugar adduct as the component (A).
Hesperidin is a glycoside in which hesperetin is an aglycon and a sugar is bound to this. Hesperidin sugar adduct is one or more by α-1,4 bonds to the glucose residue in the rutinose unit of this hesperidin. A compound to which glucose is added. The hesperidin sugar adduct may have a distribution of glucose addition numbers (n). 1-20 are preferable, as for the addition number (n) of glucose with respect to 1 mol of hesperidins, 1-10 are more preferable, 1-5 are still more preferable, 1-3 are still more preferable, and 1 is still more preferable.
The hesperidin sugar adduct can be obtained by a known method such as a method of allowing glycosyltransferase to act on hesperidin in the presence of a glucose source (sugar donor). Examples of the glucose source include starch partial hydrolysates such as amylose, dextrin, cyclodextrin and maltooligosaccharide, liquefied starch, gelatinized starch and the like. As the glycosyltransferase, for example, α-glycosidase (EC 3.2.1.20), cyclomaltodextrin glucanotransferase (EC 2.4.1.19), α-amylase (EC 3.2.1.1) and the like are appropriately selected according to the glucose source. Can be used. For the specific production method, for example, the description in Japanese Patent No. 3060227 can be referred to.

  As the component (A), commercially available products may be used, and examples thereof include hesperidin S, αG hesperidin H, αG hesperidin PA-T and the like.

  Although content of the component (A) in the container-packed drink of this invention is 0.01-0.27 mass%, it is 0.02 mass% or more from a viewpoint of physiological activity, the astringency of astringency, and the fragrance of tea. 0.04% by mass or more is more preferable, 0.05% by mass or more is more preferable, and 0.24% by mass from the viewpoints of suppression of the irritation of the tongue immediately after drinking, the aftertaste of astringency and the aroma of tea. The following is preferable, 0.2 mass% or less is more preferable, and 0.15 mass% or less is still more preferable. The content range of the component (A) is preferably 0.02 to 0.24% by mass, more preferably 0.04 to 0.2% by mass in the packaged beverage of the present invention. More preferably, it is 0.05-0.15 mass%. The content of component (A) is the total amount of hesperidin sugar adduct and hesperidin having a distribution of glucose addition numbers (n). In addition, the content of the component (A) in the packaged beverage can be analyzed by an analysis method suitable for the state of the measurement sample, for example, liquid chromatography, among the commonly known analysis methods, for example, The analysis can be carried out by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  The container-packed drink of this invention contains the non-polymer catechins whose non-epi rate is 30-70 mass% as a component (B). As used herein, the term “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and the “non-epi ratio” is the ratio of the four non-epi forms to the eight non-polymer catechins. The content of non-polymer catechins is defined on the basis of the total amount of the eight types, and the content of non-epimers of the non-polymer catechins is defined on the basis of the total amount of the four types. In addition, non-epimer originally hardly exists in nature, and is produced from epimer by thermal denaturation.

  The proportion of the non-epimer in the non-polymer catechins in the packaged beverage of the present invention is 30 to 70% by mass, but is preferably 35% by mass or more and 40% by mass from the viewpoint of suppressing irritation of the tongue immediately after drinking. % Or more, more preferably 45% by weight or more, still more preferably 50% by weight or more, still more preferably 53.5% by weight or more, and preferably 68% by weight or less, more preferably 65% by weight or less, 63 mass% or less is still more preferable, 60 mass% or less is still more preferable, and 55.5 mass% or less is still more preferable. The range of the non-epi ratio is preferably 35 to 68% by mass, more preferably 40 to 65% by mass, still more preferably 45 to 63% by mass, and still more preferably 50 to 60% by mass. And more preferably 53.5 to 55.5% by mass.

  The content of the component (B) in the packaged beverage of the present invention is preferably 0.01% by mass or more, and 0.02% by mass from the viewpoints of suppressing the irritation of the tongue immediately after drinking, the aftertaste of astringency and the aroma of tea. % Or more, more preferably 0.025% by weight or more, still more preferably 0.035% by weight or more, still more preferably 0.04% by weight or more, and further preferably 0.25% by weight or less. 2 mass% or less is more preferable, 0.15 mass% or less is still more preferable, 0.09 mass% or less is further more preferable, and 0.07 mass% or less is still more preferable. As a range of content of this component (B), in the container-packed drink of this invention, Preferably it is 0.01-0.25 mass%, Preferably it is 0.02-0.2 mass%, More preferably, it is 0.025-0.15 mass%, More preferably, it is 0.035-0.09 mass%, More preferably, it is 0.04-0.07 mass%. In addition, content of the component (B) in a container-packed drink can be analyzed with the analysis method suitable for the condition of the measurement sample among the analysis methods generally known, for example, a liquid chromatography. Specifically, it can be analyzed by the method described in the examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

  The container-packed beverage of the present invention has a mass ratio [(B) / (A)] of the component (A) to the component (B) of 0.1 to 3, but suppresses the irritation of the tongue immediately after drinking. From the viewpoint of astringency and aroma of tea, it is preferably 0.15 or more, more preferably 0.2 or more, still more preferably 0.5 or more, particularly preferably 0.6 or more, and 2 .8 or less is preferable, 2.5 or less is more preferable, 1.35 or less is further preferable, and 1 or less is particularly preferable. The range of the mass ratio [(B) / (A)] is preferably 0.15 to 2.8, more preferably 0.2 to 2.5 in the packaged beverage of the present invention. More preferably, it is 0.5-1.35, and still more preferably 0.6-1.

  The container-packed drink of this invention can contain matcha as a component (C). As used herein, “matcha” refers to green tea pulverized. Therefore, the component (C) is not particularly limited as long as it is powdered green tea such as sencha or gyokuro, not limited to tea.

  The content of the component (C) in the packaged beverage of the present invention is preferably 0.001% by mass or more, and 0.005% by mass or more from the viewpoint of suppressing the irritation of the tongue immediately after drinking and imparting the fragrance of tea. More preferably, 0.015 mass% or more is still more preferable, 0.3 mass% or less is preferable, 0.1 mass% or less is more preferable, and 0.05 mass% or less is still more preferable. The content range of the component (C) is preferably 0.001 to 0.3% by mass, more preferably 0.005 to 0.1% by mass in the packaged beverage of the present invention. More preferably, it is 0.015-0.05 mass%.

  From the viewpoint of providing a beverage with high clarity, the container-packed beverage of the present invention preferably has a turbidity (20 ° C.) of 800 NTU or less, more preferably 500 NTU or less, even more preferably 300 NTU or less, and 250 NTU. The following is particularly preferable, and from the viewpoint of suppressing irritation of the tongue immediately after drinking, it is preferably 0.1 NTU or more, more preferably 1 NTU or more, further preferably 5 NTU or more, further preferably 40 NTU or more, and further preferably 60 NTU or more. The turbidity range is preferably 0.1 to 800 NTU, more preferably 1 to 500 NTU, still more preferably 5 to 300 NTU, still more preferably 40 to 250 NTU, and still more preferably. 60-250 NTU. Here, “turbidity” refers to the value measured by the method described in the examples below. “NTU” is a unit of measurement of formazine turbidity using the formazine turbidity standard.

The container-packed drink of this invention can contain caffeine as a component (D).
The content of the component (D) in the packaged beverage of the present invention is preferably 0.0001% by mass or more from the viewpoint of suppressing the irritation of the tongue immediately after drinking, the astringency of astringency, and imparting the aroma of tea. 0.001% by mass or more is more preferable, 0.005% by mass or more is further preferable, 0.008% by mass or more is particularly preferable, 0.05% by mass or less is preferable, and 0.03% by mass or less is more preferable. 0.017 mass% or less is still more preferable, and 0.013 mass% or less is still more preferable. The range of the content of the component (D) is preferably 0.0001 to 0.05% by mass, more preferably 0.001 to 0.03% by mass in the packaged beverage of the present invention. More preferably, it is 0.005 to 0.017 mass%, and still more preferably 0.008 to 0.013 mass%.

  Further, in the packaged beverage of the present invention, the mass ratio [(D) / (A)] of the component (A) to the component (D) suppresses the irritation of the tongue immediately after drinking, the aftertaste of astringency and the aroma of tea. In view of the above, it is preferably 0.0008 or more, more preferably 0.001 or more, further preferably 0.007 or more, particularly preferably 0.02 or more, and preferably 0.8 or less, 0.6 The following is more preferable, 0.4 or less is further preferable, and 0.3 or less is particularly preferable. The range of the mass ratio [(D) / (A)] is preferably 0.0008 to 0.8, more preferably 0.001 to 0.6 in the packaged beverage of the present invention. More preferably, it is 0.007 to 0.4, and still more preferably 0.02 to 0.3.

  The container-packed beverage of the present invention has a pH (20 ° C.) of 5.5 to 7, preferably 5.6 or more, more preferably 5.7 or more, from the viewpoint of suppressing irritation of the tongue immediately after drinking. 5.9 or more is more preferable, 6.9 or less is preferable, 6.8 or less is more preferable, and 6.7 or less is more preferable. The pH (20 ° C.) is preferably 5.6 to 6.9, more preferably 5.7 to 6.8, and even more preferably 5.9 to 6.7.

  A pH adjuster can be used to adjust the pH of the packaged beverage of the present invention. As a pH adjuster, 1 type (s) or 2 or more types can be used, for example, an inorganic acid, an organic acid, carbonate, bicarbonate, etc. Examples of the inorganic acid include hydrochloric acid and phosphoric acid, and examples of the organic acid include citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, and phytic acid. 1 type, or 2 or more types selected from acetic acid, ascorbic acid, and their salts can be mentioned. Examples of the salt include alkali metal salts such as potassium and sodium. Examples of the carbonate include alkali metal carbonates such as sodium carbonate and potassium carbonate, and alkaline earth metal carbonates such as calcium carbonate. Examples of the hydrogen carbonate include alkali metal hydrogen carbonates such as sodium hydrogen carbonate and potassium hydrogen carbonate, and alkaline earth metal hydrogen carbonates such as calcium hydrogen carbonate. In addition, the usage-amount of a pH adjuster can be suitably determined so that it may become desired pH according to the kind.

  The packaged beverage of the present invention has a Brix (20 ° C.) of 3% or less, but from the viewpoint of physiological function, it is preferably 1.5% or less, more preferably 1% or less, and even more preferably 0.8% or less. 0.6% or less is more preferable, and from the viewpoint of imparting richness, 0.01% or more is preferable, 0.05% or more is more preferable, 0.1% or more is further preferable, and 0.35% or more is preferable. Even more preferred. The range of Brix (20 ° C.) is preferably 0.01 to 1.5%, more preferably 0.05 to 1%, still more preferably 0.1 to 0.8%. Most preferably, it is 0.35 to 0.6%. Here, “Brix” in the present specification is a value measured using a refractometer for sugar, and is a value corresponding to a mass percentage of an aqueous sucrose solution at 20 ° C. Moreover, it means the soluble solid content concentration calculated from the refractive index of the sample with reference to the refractive index of the aqueous sucrose solution at 20 ° C. Specifically, it can be measured by the method described in Examples below.

  The container-packed beverage of the present invention is optionally added with flavors, vitamins, minerals, esters, pigments, antioxidants, emulsifiers, sweeteners, preservatives, seasonings, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc. An agent can contain 1 type (s) or 2 or more types. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  The container-packed beverage of the present invention contains, for example, components (A) and (B), and other components as desired, and the content and mass ratio of components (A), (B), (C) and (D) It can be produced by adjusting [(B) / (A)], mass ratio [(D) / (A)], non-epi ratio, Brix and pH within a specific range.

  The component (B) is contained in, for example, green tea leaves, oolong tea leaves, and black tea leaves. Among them, those derived from green tea leaves are preferable because they are rich in non-polymer catechins. Component (B) can be contained, for example, in the form of a green tea extract. Examples of the green tea leaves include sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, bud tea, and the like. Green tea leaves can be used alone or in combination of two or more, and may be subjected to a burning process. Among these, a combination of weakly tempered sencha and roasted tea is preferable among green tea leaves because of easy control of the non-epimeric rate.

  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. Commercially available products may be used as the green tea extract, and examples include “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, “Sunphenon” manufactured by Taiyo Kagaku, and the like. Furthermore, a concentrated or purified product of green tea extract can be used as the green tea extract. Here, the concentrate of the tea extract is one obtained by removing a part of the solvent from the tea extract to increase the concentration of the non-polymer catechins. As the concentration method, for example, normal pressure concentration, vacuum concentration, Examples include membrane concentration. The purified tea extract is a product obtained by purifying a tea extract or its concentrate to increase the purity of non-polymer catechins. For example, JP 2004-147508 A, JP 2004-2004 A The methods described in JP-A No. 149416, JP-A 2006-160656, JP-A 2007-282568, JP-A 2008-079609, and the like can be employed.

The container-packed beverage of the present invention is filled in a normal packaging container such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. be able to.
The packaged beverage of the present invention may be heat sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the food sanitation law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). It is also possible to appropriately select the heat sterilization method according to the type of container of the packaged beverage, for example, when the container can be heated and sterilized after filling the container like a metal can. Retort sterilization can be employed. For those that cannot be sterilized by retort, such as PET bottles and paper containers, the beverage is preliminarily sterilized under the same sterilization conditions, for example, 65-130 ° C. for 0.1 seconds to 30 minutes, and sterilized in an aseptic environment. Aseptic filling, hot pack filling, or the like can be employed.

1. Analysis of hesperidin and hesperidin sugar adducts Packed column for octadecyl group-introduced liquid chromatograph using a high-performance liquid chromatograph (model CBM-20A) manufactured by Shimadzu Corporation, dissolved and diluted with pure water and filtered through a membrane filter (CADENZA CD-C18, 4.6 mm, φ × 250 mm: manufactured by Imtakt) was mounted, and measurement was performed at a column temperature of 40 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.05 mol / L of acetic acid, the B solution was acetonitrile, the flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Eluent A Eluent B
0 minutes 85% 15%
20 minutes 80% 20%
35 minutes 10% 90%
50 minutes 10% 90%
50.1 minutes 85% 15%
60 minutes 85% 15%

2. Analysis of non-polymer catechins and caffeine Using a high-performance liquid chromatograph (model CBM-20A) manufactured by Shimadzu Corporation, a sample dissolved and diluted with pure water, a packed column (L-column TM) for octadecyl group-introduced liquid chromatograph ODS, 4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was mounted, and measurement was performed by a gradient method at a column temperature of 35 ° C. The mobile phase C solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the D solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time C liquid concentration D liquid concentration 0 min 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

3. Measurement of Brix The Brix of the sample at 20 ° C. was measured using a refractometer for sugar (Atago RX-5000, manufactured by Atago).

4). Measurement of Turbidity The turbidity of the sample immediately after homogeneous mixing at 20 ° C. was measured by a turbidimeter (manufactured by Turbidimeter / TN-100 EUTECH INSTRUMENTS) in a wavelength range of 850 nm and a 90 ° transmission scattering comparison method.

5. 1. Calculation of non-epi rate Based on the content of each of the eight types of non-polymer catechins measured by the following formula, the calculation was performed according to the following formula.
Non-epi ratio (mass%) = X / Y × 100
(Wherein, X is the total amount (mass%) of catechin, gallocatechin, catechin gallate and gallocatechin gallate, Y is catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epi (The total amount (mass%) of gallocatechin gallate.)

6). Sensory Evaluation Three specialized panels evaluated each of the packaged beverages for “feeling of lingual irritation immediately after drinking”, “astringency of astringency” and “scent of tea” according to the following criteria, and then the final score was obtained through consultation. Were determined. In Table 3, “unpleasant taste” was also evaluated according to the following criteria, and the final score was determined after consultation.

1) Evaluation criteria for the tingling sensation immediately after drinking 4: Weak 3: Slightly weak 2: Slightly strong 1: Strong

2) Evaluation criteria for astringency of astringency 4: Good 3: Somewhat good 2: Somewhat bad 1: Bad

3) Evaluation criteria for tea fragrance 4: Strong 3: Slightly strong 2: Slightly weak 1: Weak

4) Evaluation criteria for nasty taste 4: Weak 3: Slightly weak 2: Slightly strong 1: Strong

Preparation Example 1
Manufacture of green tea extract A 30 g of raw tea leaves blended with 20:80 weakly tempered sencha and roasted tea were stirred and extracted with 900 g of ion-exchanged water at 70 ° C. for 5 minutes, and then filtered through a wire mesh to remove the tea husk. Further, this extract was subjected to suction filtration with No. 2 filter paper to obtain a green tea extract A. Green tea extract A had a non-polymer catechin content of 0.223 mass% and a caffeine content of 0.055 mass%.

Preparation Example 2
Manufacture of green tea extract B 30 g of raw tea leaves blended with 65:35 weakly tempered sencha and roasted tea were extracted with 900 g of ion-exchanged water at 70 ° C. for 4 minutes, then filtered through a wire mesh to remove the tea husk. Further, this extract was subjected to suction filtration with No. 2 filter paper to obtain a green tea extract B. Green tea extract B had a non-polymer catechin content of 0.114% by mass and a caffeine content of 0.040% by mass.

Preparation Example 3
Manufacture of Green Tea Extract C 30 g of raw tea leaves blended with weakly tempered sencha and roasted tea at 73:27 were stirred and extracted with 900 g of ion-exchanged water at 70 ° C. for 4 minutes, and then filtered through a wire mesh to remove the tea husk. Further, this extract was subjected to suction filtration with No. 2 filter paper to obtain a green tea extract C. Green tea extract C had a non-polymer catechin content of 0.094% by mass and a caffeine content of 0.037% by mass.

Examples 1-8 and Comparative Examples 1-2
Each component shown in Table 1 is weighed, mixed and dissolved in ion-exchanged water, then adjusted to pH shown in Table 1 with sodium bicarbonate, adjusted to 100 g with ion-exchanged water, UHT sterilized, and filled into a PET bottle. . Table 1 shows the analysis results and evaluation results of the obtained packaged beverage.

Comparative Example 3
Each component shown in Table 1 was weighed, mixed and dissolved in ion-exchanged water, then adjusted to pH shown in Table 1 with sodium bicarbonate, adjusted to 100 g with ion-exchanged water, and filled into a PET bottle. Table 1 shows the analysis results and evaluation results of the obtained packaged beverage.

Examples 9 and 10
Each component shown in Table 2 was weighed, mixed and dissolved in ion-exchanged water, then adjusted to the pH shown in Table 2 with sodium bicarbonate, adjusted to 100 g with ion-exchanged water, UHT sterilized, and filled into a PET bottle. . The analysis results and evaluation results of the obtained packaged beverage are shown in Table 2 together with the results of Example 6.

Comparative Example 4
Each component shown in Table 3 was weighed, mixed and dissolved in ion-exchanged water, then adjusted to pH 6 with sodium bicarbonate, adjusted to 100 g with ion-exchanged water, sterilized with UHT, and then adjusted to pH with citric acid. It prepared to the numerical value shown in and filled the PET bottle. Table 3 shows the analysis results and evaluation results of the obtained packaged beverage together with the results of Examples 2 and 3.

Comparative Example 5
Each component shown in Table 3 was weighed, mixed and dissolved in ion-exchanged water, then adjusted to pH shown in Table 3 with sodium bicarbonate, adjusted to 100 g with ion-exchanged water, UHT sterilized, and filled into a PET bottle. . Table 3 shows the analysis results and evaluation results of the obtained packaged beverage together with the results of Examples 2 and 3.

  From Tables 1 to 3, a non-polymer catechin containing a high concentration of hesperidin sugar adduct and the like and containing a low Brix container with a non-epi rate controlled within a specific range is contained, By controlling the amount ratio and pH of polymer catechins and hesperidin sugar adducts within a specific range, not only can irritate the taste of the tongue immediately after drinking, but also it has excellent astringency and aroma of tea. It can be seen that a packaged beverage is obtained.

Claims (7)

The following components (A) , (B) and (C) ;
(A) at least one selected from hesperidin and hesperidin sugar adduct 0.01-0.27% by mass ,
(B) non-polymer catechins having a non-epi ratio of 30 to 70% by mass , and
(C) Matcha 0.001-0.1% by mass
Containing
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.1 to 3,
A packaged beverage having a Brix of 3% or less and a pH of 5.5 to 7. The container-packed drink of Claim 1 whose content of a component (B) is 0.01-0.25 mass% .   Furthermore, the container-packed drink of Claim 1 or 2 which contains caffeine as a component (D). The container-packed drink of Claim 3 whose content of a component (D) is 0.0001-0.05 mass%.   The container-packed drink of Claim 3 or 4 whose mass ratio [(D) / (A)] of an ingredient (A) and an ingredient (D) is 0.0008-0.8. Turbidity is below 800NTU, packaged beverage according to any one of claims 1-5. Furthermore, the container-packed drink of any one of Claims 1-6 containing a pH adjuster.