JP6479374B2 - Container drink - Google Patents
Container drink Download PDFInfo
- Publication number
- JP6479374B2 JP6479374B2 JP2014181260A JP2014181260A JP6479374B2 JP 6479374 B2 JP6479374 B2 JP 6479374B2 JP 2014181260 A JP2014181260 A JP 2014181260A JP 2014181260 A JP2014181260 A JP 2014181260A JP 6479374 B2 JP6479374 B2 JP 6479374B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- less
- container
- component
- polymer catechins
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013361 beverage Nutrition 0.000 claims description 94
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 69
- 235000005487 catechin Nutrition 0.000 claims description 69
- 229920000642 polymer Polymers 0.000 claims description 65
- 150000001765 catechin Chemical class 0.000 claims description 60
- 235000012907 honey Nutrition 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 15
- 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 10
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 10
- 235000015165 citric acid Nutrition 0.000 claims description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000000174 gluconic acid Substances 0.000 claims description 5
- 235000012208 gluconic acid Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 description 38
- 230000008859 change Effects 0.000 description 33
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 24
- 239000000284 extract Substances 0.000 description 22
- 244000269722 Thea sinensis Species 0.000 description 21
- 235000013616 tea Nutrition 0.000 description 19
- 235000002639 sodium chloride Nutrition 0.000 description 18
- 230000001954 sterilising effect Effects 0.000 description 18
- 238000004659 sterilization and disinfection Methods 0.000 description 18
- 230000001629 suppression Effects 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 239000001569 carbon dioxide Substances 0.000 description 12
- 229910002092 carbon dioxide Inorganic materials 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 9
- 229950001002 cianidanol Drugs 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 229920000139 polyethylene terephthalate Polymers 0.000 description 9
- 239000005020 polyethylene terephthalate Substances 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- -1 alkali metal salts Chemical class 0.000 description 7
- 235000020688 green tea extract Nutrition 0.000 description 7
- 229940094952 green tea extract Drugs 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 229910052783 alkali metal Inorganic materials 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 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
- 235000019606 astringent taste Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
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- 239000000243 solution Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 108010038851 tannase Proteins 0.000 description 5
- 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 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000004927 clay Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-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-WIYYLYMNSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000256837 Apidae Species 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000003463 adsorbent Substances 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 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
- 235000009569 green tea Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000012264 purified product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- LSHVYAFMTMFKBA-PZJWPPBQSA-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-PZJWPPBQSA-N 0.000 description 2
- WMBWREPUVVBILR-GHTZIAJQSA-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-GHTZIAJQSA-N 0.000 description 2
- 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 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 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
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 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 2
- 235000012206 bottled water Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
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- 239000003995 emulsifying agent Substances 0.000 description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 229940030275 epigallocatechin gallate Drugs 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
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- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 2
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- 239000011630 iodine Substances 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
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- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 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
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- 239000004382 Amylase Substances 0.000 description 1
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- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
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- 244000068988 Glycine max Species 0.000 description 1
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- 240000007472 Leucaena leucocephala Species 0.000 description 1
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- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
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- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
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Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、容器詰飲料に関する。 The present invention relates to a packaged beverage.
非重合体カテキン類は、コレステロール上昇抑制作用、アミラーゼ活性阻害作用等の優れた生理作用を有することが知られている。これらの生理作用をより効果的に発現させるためには、非重合体カテキン類をより多く継続して摂取することが有効であり、多量の非重合体カテキン類を簡便に摂取できる形態として飲料がある。しかしながら、高濃度の非重合体カテキン類を含有する飲料を長期にわたって保存すると、色相が変化しやすい。 Non-polymer catechins are known to have excellent physiological actions such as cholesterol elevation inhibitory action and amylase activity inhibitory action. In order to express these physiological effects more effectively, it is effective to continuously ingest more non-polymer catechins, and beverages can be easily consumed in a large amount of non-polymer catechins. is there. However, when a beverage containing a high concentration of non-polymer catechins is stored for a long period of time, the hue tends to change.
そこで、緑茶抽出物を配合した容器詰飲料において、炭水化物をグルコース換算量とフルクトース換算量とが特定範囲内となるように配合し、ｐＨを特定範囲内に調整することで、苦味、渋味が低減され長期間の飲用に適し、苦味、渋味の安定性及び喉越しに優れ、また飲料の外観が高温保存時に変化しにくく、透明容器に充填して保存しても長期間色調が安定である高濃度の非重合体カテキン類含有容器詰飲料が報告されている（特許文献１）。
一方、ガレート型カテキン（ＥＧＣｇ）０．２％、コラーゲンペプチド、大豆多糖類及びプロポリスエキスとともに、はちみつ８％を配合することにより、プロポリスエキスに由来する不快味や不快臭が低減され、ガレート型カテキン成分に由来する苦渋味やコラーゲン成分に由来する不快味のない嗜好性の高い機能性飲料も提案されている（特許文献２）。
Therefore, in a packaged beverage containing green tea extract, carbohydrates are blended so that the glucose equivalent and fructose equivalent are within a specific range, and the pH is adjusted within the specific range, so that bitterness and astringency Reduced, suitable for long-term drinking, excellent bitterness, astringency and throat stability, the appearance of the beverage hardly changes when stored at high temperatures, and stable color for a long time even when stored in a transparent container A high-concentration non-polymer catechin-containing container-packed beverage has been reported (Patent Document 1).
On the other hand, by adding 8% honey together with 0.2% gallate catechin (EGCg), collagen peptide, soybean polysaccharide and propolis extract, the unpleasant taste and unpleasant odor derived from propolis extract is reduced, and gallate catechin is reduced. A highly functional drink having no bitter astringency derived from ingredients and unpleasant taste derived from collagen components has also been proposed (Patent Document 2).
前記従来技術においては、非重合体カテキン類由来の苦渋味の改善や外観変化の抑制について記載されているものの、非重合体カテキン類の残存率低下の抑制については何ら検討されていない。
本発明の課題は、保存時の色相変化が抑制され、かつ非重合体カテキン類の残存率の高い容器詰飲料を提供することにある。
In the prior art, although improvement of bitterness and astringency derived from non-polymer catechins and suppression of appearance change are described, no study has been made on suppression of decrease in the residual rate of non-polymer catechins.
The subject of this invention is providing the container-packed drink with which the hue change at the time of a preservation | save is suppressed and the residual rate of non-polymer catechin is high.
本発明者らは、上記課題を解決すべく検討した結果、非重合体カテキン類にはちみつを特定量含有させた上で、それらの量比及びｐＨを特定範囲に制御することで、非重合体カテキン類の含有量がある程度高くても、保存時の色相変化、殊更非重合体カテキン類由来の色相変化が抑制され、かつ非重合体カテキン類の残存率の高い容器詰飲料が得られることを見出した。 As a result of investigations to solve the above problems, the present inventors have incorporated non-polymer catechins with a specific amount of honey, and then controlled the ratio and pH of the non-polymer catechins within a specific range. Even if the content of catechins is high to some extent, a change in hue during storage, particularly a hue change derived from non-polymer catechins, is suppressed, and a packaged beverage with a high residual rate of non-polymer catechins can be obtained. I found it.
すなわち、本発明は、次の成分（Ａ）及び（Ｂ）；
（Ａ）非重合体カテキン類 ０．０５〜０．５質量％、及び
（Ｂ）はちみつ ０．０１〜１質量％
を含有し、
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が０．１〜３であり、かつ
ｐＨが２〜５．５である、容器詰飲料を提供するものである。
That is, the present invention includes the following components (A) and (B):
(A) Non-polymer catechins 0.05 to 0.5% by mass, and (B) honey 0.01 to 1% by mass
Containing
A weight ratio [(A) / (B)] of the component (A) and the component (B) is 0.1 to 3 and the pH is 2 to 5.5. is there.
本発明によれば、保存時の色相変化が抑制され、かつ非重合体カテキン類の残存率の高い容器詰飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the hue change at the time of a preservation | save is suppressed and the packaged drink with the high residual rate of non-polymer catechin can be provided.
本発明の容器詰飲料は、成分（Ａ）として非重合体カテキン類を含有する。ここで、本明細書において「非重合体カテキン類」とは、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートを併せての総称であり、本発明においては、上記８種の非重合体カテキン類のうち少なくとも１種を含有すればよい。なお、成分（Ａ）の含有量は、上記８種の合計量に基づいて定義される。また、「（Ｆ）非重合体カテキン類のガレート体類」とは、カテキンガレート、ガロカテキンガレート、エピカテキンガレート及びエピガロカテキンガレートの４種を合わせての総称であり、本発明の容器詰飲料に使用する（Ａ）非重合体カテキン類中の（Ｆ）非重合体カテキン類のガレート体類の割合（［（Ｆ）／（Ａ）］×１００）は５〜５５質量％が好ましく、更に８〜５１質量％であることが苦味抑制の観点から好ましい。 The packaged beverage of the present invention contains non-polymer catechins as the component (A). As used herein, the term “non-polymer catechins” is a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. In the present invention, at least one of the above eight types of non-polymer catechins may be contained. In addition, content of a component (A) is defined based on said 8 types of total amount. In addition, “(F) non-polymer catechins gallates” is a general term for catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate, and includes the container packing of the present invention. The proportion ([(F) / (A)] × 100) of gallates of (F) non-polymer catechins in (A) non-polymer catechins used in beverages is preferably 5 to 55% by mass, Furthermore, it is preferable that it is 8-51 mass% from a viewpoint of bitterness suppression.
本発明の容器詰飲料中の成分（Ａ）の含有量は０．０５〜０．５質量％であるが、非重合体カテキン類の高濃度化の観点から、０．０８質量％以上が好ましく、０．０９質量％以上が更に好ましく、また色相変化抑制、非重合体カテキン類の安定性の観点から、０．４質量％以下が好ましく、０．３質量％以下がより好ましく、０．２質量％以下が更に好ましい。成分（Ａ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．０８〜０．４質量％、より好ましくは０．０８〜０．３質量％、更に好ましくは０．０９〜０．２質量％である。 Although content of the component (A) in the container-packed drink of this invention is 0.05-0.5 mass%, from a viewpoint of high concentration of non-polymer catechins, 0.08 mass% or more is preferable. 0.09% by mass or more is more preferable, and from the viewpoint of suppression of hue change and stability of non-polymer catechins, 0.4% by mass or less is preferable, 0.3% by mass or less is more preferable, 0.2% A mass% or less is more preferable. The range of the content of the component (A) is preferably 0.08 to 0.4% by mass, more preferably 0.08 to 0.3% by mass, and still more preferably 0 in the packaged beverage of the present invention. 0.09 to 0.2% by mass.
本発明の容器詰飲料は、成分（Ｂ）としてはちみつを含有する。ここで、本明細書において「はちみつ」とは、みつばちが植物の花みつを採集し、巣房に貯え熟成した天然の甘味物質を意味し、好ましくは下記の性状を有し組成基準（公正取引委員会から景品表示法第１２条に基づいて認定された「はちみつ類の表示に関する公正取引規約」の平成１４年１０月公正取引規格改正荷）に適合するものである。また、本発明においては第十五改訂日本薬局方で規定される「はちみつ」も包含される。はちみつには、花の種類によって、レンゲ、クローバー、アカシア、レモン、オレンジ、みかん、ラズベリー、さくらんぼ、ローズマリー、ヒマワリ、とち、菩提樹、りんご、ナタネ、ラベンダー、たんぽぽ、石楠花、そば、はぜ、もみの木等に分類することができるが、その種類は特に制限されない。なお、はちみつは、１種又は２種以上を混合して使用することもできる。 The container-packed drink of this invention contains a honey as a component (B). As used herein, “honey” means a natural sweet substance that honeybees collect and ripen flower honey in plants, and preferably has the following properties and composition standards (Fair Trade Commissioner): It conforms to the “Fair Trade Standards revised in October 2002” of the “Fair Trade Regulations on the Display of Honey” approved by the Association based on Article 12 of the Premium Display Law. The present invention also includes “honey” as defined by the 15th revised Japanese Pharmacopoeia. For honey, depending on the type of flower, astragalus, clover, acacia, lemon, orange, tangerine, raspberry, cherry, rosemary, sunflower, tochi, linden tree, apple, rapeseed, lavender, dandelion, sarcophagus, buckwheat, haze, Although it can be classified into fir trees, the type is not particularly limited. In addition, honey can also be used 1 type or in mixture of 2 or more types.
（性状）
はちみつは、淡黄色ないし暗褐色のシロップ状の液体で、特有の香味があり、結晶を生ずることがあるものである。
（組成基準）
・屈折率法（AOAC969.38B）による水分が２０％以下（但し、日本国で採蜜されたはちみつにあっては水分が２３％以下）である。
・HPLC（Apidologie-Special Issue28,1997,Chapter1.7.2）による果糖及びぶどう糖の合計含有量が６０ｇ／１００ｇ以上である。
・HPLC（Apidologie-Special Issue28,1997,Chapter1.7.2）によるしょ糖の含有量が５ｇ／１００ｇ以下である。
・電気伝導度（Apidologie-Special Issue28,1997,Chapter1.2）が０．８ｍＳ／ｃｍ以下である。
・Ｈ．Ｍ．Ｆ．ヒドロキシメチルフルフラール含量（AOAC969.38B）が５．９ｍｇ／１００ｇ以下である。
・遊離酸度（J. Assoc. Public Analysis (1992) 28 (4) 171-175）が１００ｇにつき１Ｎアルカリ５ｍＬ以下である。
・日本薬局方の試験法（ヨード法）によるでん粉デキストリンが陰性反応である。
(Properties)
Honey is a light yellow to dark brown syrupy liquid that has a distinctive flavor and may produce crystals.
(Composition standard)
-Moisture is 20% or less by the refractive index method (AOAC969.38B) (however, honey collected in Japan has a moisture content of 23% or less).
-The total content of fructose and glucose by HPLC (Apidologie-Special Issue 28, 1997, Chapter 1.7.2) is 60 g / 100 g or more.
-Sucrose content by HPLC (Apidologie-Special Issue28,1997, Chapter1.7.2) is 5 g / 100 g or less.
-Electrical conductivity (Apidologie-Special Issue 28, 1997, Chapter 1.2) is 0.8 mS / cm or less.
・ H. M.M. F. The hydroxymethylfurfural content (AOAC969.38B) is 5.9 mg / 100 g or less.
-Free acidity (J. Assoc. Public Analysis (1992) 28 (4) 171-175) is less than 5 mL of 1N alkali per 100 g.
・ Starch dextrin by the Japanese Pharmacopoeia test method (iodine method) is negative.
また、はちみつとして、精製はちみつ、巣はちみつ、巣はちみつ入りはちみつも使用することができる。ここで、本明細書において「精製はちみつ」とは、はちみつから臭い、色等を取り除いたものであって、上述のはちみつ組成基準に適合するものをいう。具体的には、Ｂｒｉｘを４０〜５０程度に調整したはちみつを、ＵＦ膜ろ過処理、色素吸着処理、脱イオン処理を行い、水分２０％以下まで濃縮するといった方法で精製されたものをいう。また、「巣はちみつ」とは、新しく作られて幼虫のいない巣房にみつばちによって貯えられたはちみつであって、巣全体又は一部を封入したままで販売されるものをいい、「巣はちみつ入りはちみつ」とは、はちみつに巣はちみつを加えたものをいう。 As the honey, purified honey, nest honey, and nest honey can also be used. Here, “purified honey” in the present specification means a product obtained by removing odor, color, and the like from honey and meeting the above honey composition standard. Specifically, the honey which adjusted Brix to about 40-50 says what was refine | purified by the method of performing a UF membrane filtration process, a pigment | dye adsorption process, and a deionization process, and concentrating to 20% or less of water | moisture content. In addition, “nest honey” refers to honey that has been newly created and stored by honey bees in nest chambers that are free of larvae, and is sold with the whole or part of the nest enclosed. “Honey” means honey plus nest honey.
中でも、成分（Ｂ）としては、色相変化抑制、非重合体カテキン類の安定性の観点から、精製はちみつが好ましい。 Among them, as the component (B), refined honey is preferable from the viewpoints of suppression of hue change and stability of non-polymer catechins.
本発明の容器詰飲料中の成分（Ｂ）の含有量は０．０１〜１質量％であるが、色相変化抑制、非重合体カテキン類の安定性の観点から、０．０３質量％以上が好ましく、０．０８質量％以上がより好ましく、０．１質量％以上が更に好ましく、０．１５質量％以上が殊更に好ましく、０．２質量％以上が殊更に好ましく、また色相変化抑制、非重合体カテキン類の安定性の観点から、０．９８質量％以下が好ましく、０．９６質量％以下がより好ましく、０．８質量％以下が更に好ましく、０．６質量％以下が殊更に好ましく、０．５質量％以下が殊更に好ましい。成分（Ｂ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．０３〜０．９８質量％、より好ましくは０．０８〜０．９６質量％、更に好ましくは０．１〜０．８質量％であり、更に好ましくは０．１５〜０．６質量％であり、更に好ましくは０．２〜０．５質量％である。飲料において成分（Ｂ）はちみつの含有量０．０１〜１質量％という含有量は、それのみでは僅かに甘味を感じる程度の量であり、このような僅かなはちみつ含有量で、本発明の効果が奏される。 Although content of the component (B) in the container-packed drink of this invention is 0.01-1 mass%, 0.03 mass% or more is from a viewpoint of hue change suppression and non-polymer catechin stability. Preferably, 0.08% by mass or more is more preferable, 0.1% by mass or more is further preferable, 0.15% by mass or more is particularly preferable, and 0.2% by mass or more is particularly preferable. From the viewpoint of the stability of the polymer catechins, 0.98% by mass or less is preferable, 0.96% by mass or less is more preferable, 0.8% by mass or less is further preferable, and 0.6% by mass or less is particularly preferable. Is more preferably 0.5% by mass or less. The content range of the component (B) is preferably 0.03 to 0.98% by mass, more preferably 0.08 to 0.96% by mass, and still more preferably 0 in the packaged beverage of the present invention. It is 0.1-0.8 mass%, More preferably, it is 0.15-0.6 mass%, More preferably, it is 0.2-0.5 mass%. In the beverage, the content of the component (B) honey of 0.01 to 1% by mass is an amount that can feel a slight sweetness by itself, and the effect of the present invention is such a slight honey content. Is played.
また、本発明の容器詰飲料は、成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が０．１〜３であるが、色相変化抑制、非重合体カテキン類の安定性の観点から、０．１５以上が好ましく、０．２以上がより好ましく、０．２５以上が更に好ましく、そして２以下が好ましく、１．４以下がより好ましく、１以下が更に好ましく、０．８以下が殊更に好ましく、０．５以下が殊更に好ましい。かかる質量比[（Ａ）／（Ｂ）]の範囲としては、好ましくは０．１５〜２であり、より好ましくは０．１５〜１．４であり、更に好ましくは０．２〜１であり、殊更に好ましくは０．２５〜０．８であり、殊更に好ましくは０．２５〜０．５である。 Further, the container-packed beverage of the present invention has a mass ratio [(A) / (B)] of the component (A) to the component (B) of 0.1 to 3, but the hue change suppression, non-polymer catechin From the viewpoint of the stability of the class, 0.15 or more is preferable, 0.2 or more is more preferable, 0.25 or more is more preferable, 2 or less is preferable, 1.4 or less is more preferable, 1 or less is more preferable 0.8 or less is particularly preferable, and 0.5 or less is particularly preferable. The mass ratio [(A) / (B)] is preferably 0.15 to 2, more preferably 0.15 to 1.4, and still more preferably 0.2 to 1. More preferably, it is 0.25 to 0.8, and still more preferably 0.25 to 0.5.
更に、本発明の容器詰飲料は、成分（Ｃ）としてアスコルビン酸又はその塩を含有することができる。塩としては生理学的に許容されるものであれば特に限定されないが、カリウム塩、ナトリウム塩等のアルカリ金属塩が好ましく、ナトリウム塩が更に好ましい。 Furthermore, the container-packed drink of this invention can contain ascorbic acid or its salt as a component (C). The salt is not particularly limited as long as it is physiologically acceptable, but alkali metal salts such as potassium salt and sodium salt are preferable, and sodium salt is more preferable.
本発明の容器詰飲料中の成分（Ｃ）の含有量は適宜選択することが可能であるが、色相変化抑制の観点から、０．００１質量％以上が好ましく、０．００５質量％以上がより好ましく、０．０１質量％以上が更に好ましく、また色相変化抑制、非重合体カテキン類の安定性の観点から、０．２質量％以下が好ましく、０．１５質量％以下がより好ましく、０．１質量％以下が更に好ましい。成分（Ｃ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．００１〜０．２質量％、より好ましくは０．００５〜０．１５質量％、更に好ましくは０．０１〜０．１質量％である。なお、アスコルビン酸を塩の状態で用いる場合、本発明において成分（Ｃ）の含有量は、酸に換算した量（酸換算量）とする。 Although content of the component (C) in the container-packed drink of this invention can be selected suitably, from a viewpoint of hue change suppression, 0.001 mass% or more is preferable and 0.005 mass% or more is more. Preferably, it is more preferably 0.01% by mass or more, and is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, from the viewpoint of hue change suppression and non-polymer catechin stability. 1 mass% or less is still more preferable. The content range of the component (C) is preferably 0.001 to 0.2% by mass, more preferably 0.005 to 0.15% by mass, and still more preferably 0 in the packaged beverage of the present invention. 0.01 to 0.1% by mass. In addition, when using ascorbic acid in the state of a salt, content of a component (C) in this invention is taken as the quantity (acid conversion amount) converted into an acid.
更に、本発明の容器詰飲料は、成分（Ｄ）としてクエン酸、グルコン酸、コハク酸、酒石酸、フマル酸、リンゴ酸、乳酸及びそれらの塩から選ばれる１種又は２種以上の酸味料を含有することができる。塩としては、前述と同様に生理学的に許容されるものであれば特に限定されないが、カリウム塩、ナトリウム塩等のアルカリ金属塩が好ましく、ナトリウム塩が更に好ましい。中でも、成分（Ｄ）としては、色相変化抑制、非重合体カテキン類の安定性の観点から、クエン酸、グルコン酸、リンゴ酸及びそれらの塩から選ばれる１種又は２種以上の酸味料が好ましく、クエン酸及びその塩が殊更に好ましい。 Further, the container-packed beverage of the present invention contains one or more acidulants selected from citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, lactic acid and salts thereof as component (D). Can be contained. The salt is not particularly limited as long as it is physiologically acceptable as described above, but alkali metal salts such as potassium salt and sodium salt are preferable, and sodium salt is more preferable. Among these, as the component (D), one or more acidulants selected from citric acid, gluconic acid, malic acid and salts thereof are used from the viewpoint of hue change suppression and stability of non-polymer catechins. Citric acid and its salts are particularly preferred.
本発明の容器詰飲料中の成分（Ｄ）の含有量は適宜選択することが可能であるが、色相変化抑制、非重合体カテキン類の安定性の観点から、０．００５質量％以上が好ましく、０．００８質量％以上がより好ましく、０．０１質量％以上が更に好ましく、そして０．８質量％以下が好ましく、０．７質量％以下がより好ましく、０．６質量％以下が更に好ましく、０．５質量％以下がより更に好ましく、０．３３質量％以下が殊更に好ましい。成分（Ｄ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．００５〜０．８質量％、より好ましくは０．００５〜０．７質量％、更に好ましくは０．００８〜０．６質量％、より好ましくは０．００８〜０．５質量％、更に好ましくは０．０１〜０．３３質量％である。なお、成分（Ｄ）を塩の状態で用いる場合、本発明における成分（Ｄ）の含有量は、酸に換算した量（酸換算量）とする。 The content of the component (D) in the packaged beverage of the present invention can be appropriately selected, but is preferably 0.005% by mass or more from the viewpoint of suppressing hue change and stability of non-polymer catechins. 0.008% by mass or more is more preferable, 0.01% by mass or more is more preferable, 0.8% by mass or less is preferable, 0.7% by mass or less is more preferable, and 0.6% by mass or less is more preferable. 0.5 mass% or less is still more preferable, and 0.33 mass% or less is still more preferable. The content range of the component (D) is preferably 0.005 to 0.8% by mass, more preferably 0.005 to 0.7% by mass, and still more preferably 0 in the packaged beverage of the present invention. 0.008 to 0.6 mass%, more preferably 0.008 to 0.5 mass%, and still more preferably 0.01 to 0.33 mass%. In addition, when using a component (D) in the state of a salt, let content of the component (D) in this invention be the quantity (acid conversion amount) converted into an acid.
更に、本発明の容器詰飲料は、成分（Ｅ）として炭酸ガスを含有してもよい。炭酸ガスは、清涼感の付与の観点から、本発明の容器詰飲料中に、標準状態、すなわち０℃、１気圧におけるガス容量（ガスボリューム）（ｖ／ｖ）として、１（ｖ／ｖ）以上が好ましく、１．５（ｖ／ｖ）以上がより好ましく、２（ｖ／ｖ）以上が更に好ましく、そして、３（ｖ／ｖ）以下が好ましく、２．７（ｖ／ｖ）以下がより好ましく、２．５（ｖ／ｖ）以下が更に好ましい。本発明の容器詰飲料中の成分（Ｅ）の含有量の範囲としては、ガス容量として、好ましくは１〜３（ｖ／ｖ）、より好ましくは１．５〜２．７（ｖ／ｖ）、更に好ましくは２〜２．５（ｖ／ｖ）である。ここで本明細書において「ガス容量（ガスボリューム）」とは、１気圧、０℃における容器詰飲料中に溶解している炭酸ガスの容積と飲料の容積比を表す。 Furthermore, the container-packed drink of this invention may contain a carbon dioxide gas as a component (E). From the viewpoint of imparting a refreshing sensation, carbon dioxide is 1 (v / v) as a gas capacity (gas volume) (v / v) in a standard state, that is, at 0 ° C. and 1 atm, in the packaged beverage of the present invention. The above is preferable, 1.5 (v / v) or more is more preferable, 2 (v / v) or more is more preferable, 3 (v / v) or less is preferable, and 2.7 (v / v) or less is preferable. More preferred is 2.5 (v / v) or less. The range of the content of the component (E) in the packaged beverage of the present invention is preferably 1 to 3 (v / v), more preferably 1.5 to 2.7 (v / v) as the gas capacity. More preferably, it is 2-2.5 (v / v). Here, in this specification, “gas capacity (gas volume)” represents the volume ratio of the volume of carbon dioxide dissolved in a packaged beverage at 1 atm and 0 ° C. to the volume of the beverage.
更に、本発明の容器詰飲料は、所望により、香料、ビタミン、ミネラル、酸化防止剤、各種エステル、色素、乳化剤、保存料、調味料、果汁エキス、野菜エキス、品質安定剤等の添加剤を１種又は２種以上を組み合わせて含有することができる。これら添加剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。 Further, the container-packed beverage of the present invention may optionally contain additives such as flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, quality stabilizers and the like. It can contain 1 type or in combination of 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.
本発明の容器詰飲料のｐＨ（２０℃）は２〜５．５であるが、非重合体カテキン類の安定性の観点から、２．２以上が好ましく、２．４以上がより好ましく、２．８以上が更に好ましく、３以上が殊更に好ましく、３．２以上が殊更に好ましく、また色調変化抑制、非重合体カテキン類の安定性の観点から、５．４以下が好ましく、５．２以下がより好ましく、５以下が更に好ましく、４．８以下が殊更に好ましく、４．４以下が殊更に好ましい。かかるｐＨの範囲としては、好ましくは２．２〜５．４であり、より好ましくは２．４〜５．２であり、更に好ましくは２．８〜５であり、殊更に好ましくは３〜４．８であり、殊更に好ましくは３．２〜４．４である。一方、色調変化の抑制及び非重合体カテキン類の安定性の観点に加えて、エグ味・収斂味等の異味の抑制を加味した観点からは、２．６〜５．５が好ましく、更に３．０〜５．４が好ましく、殊更に３．３〜５．２が好ましい。なお、容器詰飲料に炭酸ガスを含有する場合のｐＨの測定方法は、飲料約１００ｍＬを３００ｍＬのビーカーに測りとり、スターラーピースを入れてスターラーで激しく２０分間攪拌して、炭酸ガスを取り除いた後、温度調整をして測定するものとする。 The packaged beverage of the present invention has a pH (20 ° C.) of 2 to 5.5, preferably 2.2 or more, more preferably 2.4 or more, from the viewpoint of the stability of non-polymer catechins. Is preferably 8 or more, more preferably 3 or more, and even more preferably 3.2 or more, and is preferably 5.4 or less from the viewpoint of suppressing color change and stability of non-polymer catechins. The following is more preferable, 5 or less is further preferable, 4.8 or less is particularly preferable, and 4.4 or less is particularly preferable. The pH range is preferably 2.2 to 5.4, more preferably 2.4 to 5.2, still more preferably 2.8 to 5, and even more preferably 3 to 4. .8, particularly preferably 3.2 to 4.4. On the other hand, in addition to the suppression of color tone and the stability of non-polymer catechins, 2.6 to 5.5 are preferable from the viewpoint of suppression of off-flavors such as agility and astringency, and 3 0.0 to 5.4 is preferable, and 3.3 to 5.2 is particularly preferable. In addition, the measuring method of pH in the case of containing carbon dioxide gas in a packaged beverage is after measuring about 100 mL of beverage in a 300 mL beaker, putting a stirrer piece and stirring vigorously for 20 minutes with a stirrer to remove carbon dioxide. Measure with temperature adjustment.
本発明の容器詰飲料は、非アルコール飲料でも、アルコール飲料でもよい。非アルコール飲料としては、例えば、茶飲料、炭酸飲料、果汁ジュース、野菜ジュース、スポーツ飲料、アイソトニック飲料、エンハンスドウォーター、ボトルドウォーター、ニアウォーター、コーヒー飲料、栄養ドリンク剤、美容ドリンク剤等を挙げることができる。なお、茶飲料としては、例えば、緑茶飲料、烏龍茶飲料、紅茶飲料が挙げられ、中でも緑茶飲料が好ましい。アルコール飲料としては、例えば、ビール、ワイン、清酒、梅酒、発泡酒、ウィスキー、ブランデー、焼酎、ラム、ジン、リキュール類等を挙げることができる。 The packaged beverage of the present invention may be a non-alcoholic beverage or an alcoholic beverage. Non-alcoholic beverages include, for example, tea beverages, carbonated beverages, fruit juices, vegetable juices, sports beverages, isotonic beverages, enhanced water, bottled water, near water, coffee beverages, nutritional drinks, beauty drinks, etc. Can do. Examples of tea beverages include green tea beverages, oolong tea beverages, and black tea beverages, among which green tea beverages are preferred. Examples of alcoholic beverages include beer, wine, sake, plum wine, happoshu, whiskey, brandy, shochu, rum, gin, and liqueurs.
本発明の容器詰飲料は、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、瓶、紙等の通常の包装容器に充填して提供することができる。 The container-packed beverage of the present invention can be provided by filling it into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a bottle, or paper.
本発明の容器詰飲料は、本発明の効果を十分に享受しやすい点で、加熱殺菌されたものが好ましい。加熱殺菌方法としては、適用されるべき法規（日本にあっては食品衛生法）に定められた条件に適合するものであれば特に限定されるものではない。例えば、レトルト殺菌法、高温短時間殺菌法（ＨＴＳＴ法）、超高温殺菌法（ＵＨＴ法）、充填後殺菌法（パストリゼーション）等を挙げることができる。また、容器詰飲料の容器の種類に応じて加熱殺菌法を適宜選択することも可能であり、例えば、金属缶、瓶のように、飲料を容器に充填後、容器ごと加熱殺菌できる場合にあってはレトルト殺菌や充填後殺菌法（パストリゼーション）を採用することができる。また、ＰＥＴボトルのようにレトルト殺菌できないものについては、飲料をあらかじめ上記と同等の殺菌条件で加熱殺菌し、無菌環境下で殺菌処理した容器に充填するアセプティック充填や、ホットパック充填等を採用することができる。加熱殺菌条件としては、例えばＰＥＴボトルを用いた場合は６０〜１２０℃にて０．５〜４０分が好ましいが、このような条件で加熱殺菌が成される場合に、本発明の効果が十分に享受されやすい。 The packaged beverage of the present invention is preferably one that has been heat sterilized from the viewpoint that the effect of the present invention can be sufficiently enjoyed. 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), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of container of the container-packed beverage, for example, when the container can be heat sterilized after filling the container, such as a metal can or bottle. For example, retort sterilization and post-filling sterilization (pasting) can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to. As heat sterilization conditions, for example, when PET bottles are used, 0.5 to 40 minutes are preferable at 60 to 120 ° C., but when the heat sterilization is performed under such conditions, the effect of the present invention is sufficient. Easy to enjoy.
本発明の容器詰飲料は、前述した構成を採用することにより、保存時の色相変化を抑制するとともに、非重合体カテキン類の劣化を防止することができる。例えば、５５℃で２週間保存した場合、後掲の実施例に記載の「色相変化の評価」により求められる容器詰飲料の色相変化（Δｂ*）を、好ましくは５．５以下、より好ましくは５．０以下、更に好ましくは４．５以下、より更に好ましくは４．０以下、殊更に好ましくは３．５以下とすることができる。なお、「ｂ*値」とは、色をＬ*ａ*ｂ*表色系で表現したときに色相、彩度を表す座標値の一つであって、黄色方向の彩度を示す座標値である。Ｌ*ａ*ｂ*表色系には、明度を示すＬ*と、赤色方向の彩度を示す座標値であるａ*もあるが、本発明においては、色相変化したときに最も顕在化しやすいｂ*について規定するものである。なお、ｂ*値は、分光色差計を用いて測定することができる。
また、例えば、５５℃で２週間保存した場合、後掲の実施例に記載の「非重合体カテキン類の残存率の評価」により求められる非重合体カテキン類の残存率を、好ましくは９３％超、より好ましくは９３．５％以上、更に好ましくは９４％以上、より更に好ましくは９５％以上とすることができる。
By adopting the above-described configuration, the container-packed beverage of the present invention can suppress a change in hue during storage and prevent deterioration of non-polymer catechins. For example, when stored at 55 ° C. for 2 weeks, the hue change (Δb * ) of the packaged beverage obtained by “evaluation of hue change” described in the Examples below is preferably 5.5 or less, more preferably It can be 5.0 or less, more preferably 4.5 or less, still more preferably 4.0 or less, and still more preferably 3.5 or less. The “b * value” is one of coordinate values representing hue and saturation when a color is expressed in the L * a * b * color system, and is a coordinate value indicating saturation in the yellow direction. It is. The L * a * b * color system includes L * indicating lightness and a * which is a coordinate value indicating saturation in the red direction, but in the present invention, it is most easily manifested when the hue changes. It prescribes about b * . The b * value can be measured using a spectral color difference meter.
Further, for example, when stored at 55 ° C. for 2 weeks, the residual ratio of non-polymer catechins obtained by “Evaluation of residual ratio of non-polymer catechins” described in the examples below is preferably 93%. More than that, more preferably 93.5% or more, still more preferably 94% or more, and still more preferably 95% or more.
本発明の容器詰飲料は、例えば、茶抽出物と成分（Ｂ）を配合し、成分（Ａ）と成分（Ｂ）の各含有量及びそれらの量比、並びにｐＨを調整し、容器に充填することにより製造することができる。 The container-packed beverage of the present invention is prepared by, for example, blending a tea extract and component (B), adjusting each content of component (A) and component (B), their ratio, and pH, and filling the container. Can be manufactured.
本発明の容器詰飲料の製造に使用する茶抽出物としては、例えば、不発酵茶、半発酵茶及び発酵茶から選択される茶葉から熱水又は水溶性有機溶媒を用いてニーダー抽出やカラム抽出等により得られる抽出物が挙げられる。中でも、非重合体カテキン類の含有量の点から、不発酵茶の抽出物が好ましく、緑茶抽出物がより好ましい。また、茶抽出物から溶媒の一部を除去して非重合体カテキン類濃度を高めた濃縮物を使用することもできる。茶抽出物の形態としては、固体、水溶液、スラリー状等の種々のものが挙げられる。茶抽出物として市販品を使用してもよく、例えば、三井農林（株）の「ポリフェノン」、「チャ抽出物ＰＯＬ−ＪＭ」、伊藤園（株）の「テアフラン」、太陽化学（株）の「サンフェノン」等の緑茶抽出物を挙げることができる。 As the tea extract used for the production of the packaged beverage of the present invention, for example, kneader extraction or column extraction using hot water or a water-soluble organic solvent from tea leaves selected from unfermented tea, semi-fermented tea and fermented tea The extract obtained by etc. is mentioned. Among these, from the viewpoint of the content of non-polymer catechins, an extract of non-fermented tea is preferable, and a green tea extract is more preferable. A concentrate obtained by removing a part of the solvent from the tea extract to increase the concentration of non-polymer catechins can also be used. As a form of a tea extract, various things, such as solid, aqueous solution, and a slurry form, are mentioned. Commercially available products may be used as the tea extract. For example, Mitsui Norin Co., Ltd. “Polyphenone”, “Cha Extract POL-JM”, ITO EN “Teafuran”, Taiyo Kagaku Co., Ltd. “ And green tea extract such as “Sanphenon”.
また、茶抽出物として、茶抽出物又はその濃縮物を精製して非重合体カテキン類の純度を高めた茶抽出物の精製物を使用してもよい。精製方法としては、例えば、下記（ｉ）〜（iii）のいずれか１以上の方法を挙げることができる。
（ｉ）茶抽出物を水、水溶性有機溶媒（例えば、エタノール）、又は有機溶媒水溶液（例えば、エタノール水溶液、以下、同様である）という）に懸濁して生じた沈殿を除去した後、溶媒を留去する方法（例えば、特開２００４−１４７５０８号公報、特開２００４−１４９４１６号公報）。
（ii）茶抽出物を、活性炭、酸性白土及び活性白土から選択される少なくとも１種の吸着剤と接触させる方法（例えば、特開２００７−２８２５６８号公報）。
（iii）茶抽出物を、合成吸着剤に吸着させた後、該合成吸着剤に有機溶媒水溶液又は塩基性水溶液（例えば、水酸化ナトリウム水溶液）を接触させて非重合体カテキン類を脱離させ、必要により得られた脱離液を活性炭と接触させる方法（例えば、特開２００６−１６０６５６号公報、特開２００８−０７９６０９号公報）。
Moreover, you may use the refinement | purification thing of the tea extract which refine | purified the tea extract or its concentrate, and raised the purity of non-polymer catechins as a tea extract. Examples of the purification method include one or more of the following methods (i) to (iii).
(I) After removing the precipitate produced by suspending the tea extract in water, a water-soluble organic solvent (for example, ethanol), or an organic solvent aqueous solution (for example, an ethanol aqueous solution, hereinafter the same), the solvent is removed. (For example, Unexamined-Japanese-Patent No. 2004-147508, Unexamined-Japanese-Patent No. 2004-149416).
(Ii) A method in which the tea extract is brought into contact with at least one adsorbent selected from activated carbon, acidic clay, and activated clay (for example, JP-A-2007-282568).
(Iii) After the tea extract is adsorbed on the synthetic adsorbent, an organic solvent aqueous solution or a basic aqueous solution (for example, sodium hydroxide aqueous solution) is contacted with the synthetic adsorbent to desorb non-polymer catechins. A method of bringing the obtained detachment liquid into contact with activated carbon (for example, JP-A-2006-160656, JP-A-2008-079609).
上記（ｉ）〜（iii）の方法においては、茶抽出物としてタンナーゼ処理したものを使用してもよい。ここで、本明細書において「タンナーゼ処理」とは、茶抽出物にタンナーゼ活性を有する酵素を接触させることをいう。これにより、所望の（Ａ）非重合体カテキン類中の（Ｆ）非重合体カテキン類のガレート体類の割合に低下させることができる。なお、タンナーゼ処理における具体的な操作方法は公知の方法を採用することが可能であり、例えば、特開２００４−３２１１０５号公報に記載の方法が挙げられる。 In the above methods (i) to (iii), a tea extract treated with tannase may be used. As used herein, “tannase treatment” refers to bringing a tea extract into contact with an enzyme having tannase activity. Thereby, it can reduce to the ratio of the gallate body of (F) non-polymer catechins in desired (A) non-polymer catechins. In addition, the specific operation method in a tannase process can employ | adopt a well-known method, For example, the method as described in Unexamined-Japanese-Patent No. 2004-321105 is mentioned.
上記実施形態に関し、本発明は更に以下の容器詰飲料、保存時の色相変化の抑制方法を開示する。 In relation to the above-described embodiment, the present invention further discloses the following packaged beverage and a method for suppressing hue change during storage.
＜１＞
次の成分（Ａ）及び（Ｂ）；
（Ａ）非重合体カテキン類 ０．０５〜０．５質量％、及び
（Ｂ）はちみつ ０．０１〜１質量％
を含有し、
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が０．１〜３であり、かつ
ｐＨが２〜５．５である、容器詰飲料。
<1>
The following components (A) and (B);
(A) Non-polymer catechins 0.05 to 0.5% by mass, and (B) honey 0.01 to 1% by mass
Containing
Container-packed drink whose mass ratio [(A) / (B)] of a component (A) and a component (B) is 0.1-3, and pH is 2-5.5.
＜２＞
非重合体カテキン類を含有する容器詰飲料の保存時の色相変化の抑制方法であって、
次の成分（Ａ）及び（Ｂ）；
（Ａ）非重合体カテキン類 ０．０５〜０．５質量％、及び
（Ｂ）はちみつ ０．０１〜１質量％
を配合し、成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]を０．１〜３、ｐＨを２〜５．５に、それぞれ調整する、色相変化の抑制方法。
<2>
A method for suppressing a change in hue during storage of a packaged beverage containing non-polymer catechins,
The following components (A) and (B);
(A) Non-polymer catechins 0.05 to 0.5% by mass, and (B) honey 0.01 to 1% by mass
Inhibition of hue change by adjusting the mass ratio [(A) / (B)] of component (A) to component (B) to 0.1 to 3 and pH to 2 to 5.5, respectively. Method.
＜３＞
成分（Ａ）の含有量が、好ましくは０．０８質量％以上、更に好ましくは０．０９質量％以上であって、好ましくは０．４質量％以下、より好ましくは０．３質量％以下、更に好ましくは０．２質量％以下である、前記＜１＞記載の容器詰飲料、又は前記＜２＞記載の色相変化の抑制方法（以下、「容器詰飲料、又は色相変化の抑制方法」を「容器詰飲料等」と称する）。
＜４＞
成分（Ａ）の含有量が、好ましくは０．０８〜０．４質量％、より好ましくは０．０８〜０．３質量％、更に好ましくは０．０９〜０．２質量％である、前記＜１＞〜＜３＞のいずれか一に記載の容器詰飲料等。
＜５＞
成分（Ｂ）が、好ましくはみつばちが植物の花みつを採集し、巣房に貯え熟成した天然の甘味物質であり、更に好ましくは下記の性状を有し組成基準に適合するものである、前記＜１＞〜＜４＞のいずれか一に記載の容器詰飲料等。
（性状）
はちみつは、淡黄色ないし暗褐色のシロップ状の液体で、特有の香味があり、結晶を生ずることがあるものである。
（組成基準）
・屈折率法（AOAC969.38B）による水分が２０％以下（但し、日本国で採蜜されたはちみつにあっては水分が２３％以下）である。
・HPLC（Apidologie-Special Issue28,1997,Chapter1.7.2）による果糖及びぶどう糖の合計含有量が６０ｇ／１００ｇ以上である。
・HPLC（Apidologie-Special Issue28,1997,Chapter1.7.2）によるしょ糖の含有量が５ｇ／１００ｇ以下である。
・電気伝導度（Apidologie-Special Issue28,1997,Chapter1.2）が０．８ｍＳ／ｃｍ以下である。
・Ｈ．Ｍ．Ｆ．ヒドロキシメチルフルフラール含量（AOAC969.38B）が５．９ｍｇ／１００ｇ以下である。
・遊離酸度（J. Assoc. Public Analysis (1992) 28 (4) 171-175）が１００ｇにつき１Ｎアルカリ５ｍＬ以下である。
・日本薬局方の試験法（ヨード法）によるでん粉デキストリンが陰性反応である。
＜６＞
成分（Ｂ）が、好ましくは精製はちみつ、巣はちみつ、及び巣はちみつ入りはちみつから選ばれる１種又は２種以上であり、更に好ましくは精製はちみつである、前記＜１＞〜＜５＞のいずれか一に記載の容器詰飲料等。
＜７＞
成分（Ｂ）の含有量が、好ましくは０．０３質量％以上、より好ましくは０．０８質量％以上、更に好ましくは０．１質量％以上、より更に好ましくは０．１５質量％以上、殊更に好ましくは０．２質量％以上であって、好ましくは０．９８質量％以下、より好ましくは０．９６質量％以下、更に好ましくは０．８質量％以下、より更に好ましくは０．６質量％以下、殊更に好ましくは０．５質量％以下である、前記＜１＞〜＜６＞のいずれか一に記載の容器詰飲料等。
＜８＞
成分（Ｂ）の含有量が、好ましくは０．０３〜０．９８質量％、より好ましくは０．０８〜０．９６質量％、更に好ましくは０．１〜０．８質量％であり、更に好ましくは０．１５〜０．６質量％であり、更に好ましくは０．２〜０．５質量％である、前記＜１＞〜＜７＞のいずれか一に記載の容器詰飲料等。
＜９＞
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が、好ましくは０．１５以上、より好ましくは０．２以上、更に好ましくは０．２５以上であって、好ましくは２以下、より好ましくは１．４以下、更に好ましくは１以下、より更に好ましくは０．８以下、殊更に好ましくは０．５以下である、前記＜１＞〜＜８＞のいずれか一に記載の容器詰飲料等。
＜１０＞
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が、好ましくは０．１５〜２であり、より好ましくは０．１５〜１．４であり、更に好ましくは０．２〜１であり、殊更に好ましくは０．２５〜０．８であり、殊更に好ましくは０．２５〜０．５である、前記＜１＞〜＜９＞のいずれか一に記載の容器詰飲料等。
<3>
The content of the component (A) is preferably 0.08% by mass or more, more preferably 0.09% by mass or more, preferably 0.4% by mass or less, more preferably 0.3% by mass or less, More preferably, the container-packed beverage according to <1> or the hue change suppression method according to <2> (hereinafter referred to as “contained beverage, or hue change suppression method”, which is 0.2% by mass or less. It is called “contained beverage etc.”).
<4>
The content of the component (A) is preferably 0.08 to 0.4 mass%, more preferably 0.08 to 0.3 mass%, still more preferably 0.09 to 0.2 mass%, <1>-<3> Container-packed drinks as described in any one.
<5>
Ingredient (B) is a natural sweet substance in which honeybees collect flower honey from plants and store and mature in nests, and more preferably has the following properties and meets the composition criteria: 1>-<4> The container-packed drink as described in any one.
(Properties)
Honey is a light yellow to dark brown syrupy liquid that has a distinctive flavor and may produce crystals.
(Composition standard)
-Moisture is 20% or less by the refractive index method (AOAC969.38B) (however, honey collected in Japan has a moisture content of 23% or less).
-The total content of fructose and glucose by HPLC (Apidologie-Special Issue 28, 1997, Chapter 1.7.2) is 60 g / 100 g or more.
-Sucrose content by HPLC (Apidologie-Special Issue28,1997, Chapter1.7.2) is 5 g / 100 g or less.
-Electrical conductivity (Apidologie-Special Issue 28, 1997, Chapter 1.2) is 0.8 mS / cm or less.
・ H. M.M. F. The hydroxymethylfurfural content (AOAC969.38B) is 5.9 mg / 100 g or less.
-Free acidity (J. Assoc. Public Analysis (1992) 28 (4) 171-175) is less than 5 mL of 1N alkali per 100 g.
・ Starch dextrin by the Japanese Pharmacopoeia test method (iodine method) is negative.
<6>
Any one of the above <1> to <5>, wherein the component (B) is preferably one or more selected from purified honey, nest honey, and nest honey-containing honey, and more preferably purified honey. A packaged beverage or the like according to 1.
<7>
The content of component (B) is preferably 0.03% by mass or more, more preferably 0.08% by mass or more, still more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, Is preferably 0.2% by mass or more, preferably 0.98% by mass or less, more preferably 0.96% by mass or less, still more preferably 0.8% by mass or less, and still more preferably 0.6% by mass. % Or less, particularly preferably 0.5% by mass or less, the container-packed beverage according to any one of <1> to <6>.
<8>
The content of the component (B) is preferably 0.03 to 0.98% by mass, more preferably 0.08 to 0.96% by mass, still more preferably 0.1 to 0.8% by mass, Preferably, it is 0.15-0.6 mass%, More preferably, it is 0.2-0.5 mass%, The container-packed drink as described in any one of said <1>-<7> etc.
<9>
The mass ratio [(A) / (B)] of the component (A) and the component (B) is preferably 0.15 or more, more preferably 0.2 or more, still more preferably 0.25 or more, Any one of <1> to <8>, preferably 2 or less, more preferably 1.4 or less, further preferably 1 or less, even more preferably 0.8 or less, and still more preferably 0.5 or less. A packaged beverage or the like according to 1.
<10>
The mass ratio [(A) / (B)] of the component (A) and the component (B) is preferably 0.15 to 2, more preferably 0.15 to 1.4, and still more preferably. It is 0.2 to 1, more preferably 0.25 to 0.8, and still more preferably 0.25 to 0.5, as described in any one of the above items <1> to <9>. Containerized beverages etc.
＜１１＞
更に、成分（Ｃ）として、好ましくはアスコルビン酸又はその塩、更に好ましくはアスコルビン酸又はそのアルカリ金属塩を含有する、前記＜１＞〜＜１０＞のいずれか一に記載の容器詰飲料等。
＜１２＞
成分（Ｃ）の含有量が、好ましくは０．００１質量％以上、より好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上であって、好ましくは０．２質量％以下、より好ましくは０．１５質量％以下、更に好ましくは０．１質量％以下である、前記＜１１＞記載の容器詰飲料等。
＜１３＞
成分（Ｃ）の含有量が、好ましくは０．００１〜０．２質量％、より好ましくは０．００５〜０．１５質量％、更に好ましくは０．０１〜０．１質量％である、前記＜１１＞又は＜１２＞記載の容器詰飲料等。
＜１４＞
更に、成分（Ｄ）として、好ましくはクエン酸、グルコン酸、コハク酸、酒石酸、フマル酸、リンゴ酸、乳酸及びそれらの塩（好ましくはアルカリ金属塩）から選ばれる１種又は２種以上の酸味料、より好ましくはクエン酸、グルコン酸、リンゴ酸及びそれらの塩（好ましくはアルカリ金属塩）から選ばれる１種又は２種以上の酸味料、更に好ましくはクエン酸及びその塩（好ましくはアルカリ金属塩）を含有する、前記＜１＞〜＜１３＞のいずれか一に記載の容器詰飲料等。
＜１５＞
成分（Ｄ）の含有量が、好ましくは０．００５質量％以上、より好ましくは０．００８質量％以上、更に好ましくは０．０１質量％以上であって、好ましくは０．８質量％以下、より好ましくは０．７質量％以下、更に好ましくは０．６質量％以下、より更に好ましくは０．５質量％以下、殊更に好ましくは０．３３質量％以下である、前記＜１４＞記載の容器詰飲料等。
＜１６＞
成分（Ｄ）の含有量が、好ましくは０．００５〜０．８質量％、より好ましくは０．００５〜０．７質量％、更に好ましくは０．００８〜０．６質量％、より好ましくは０．００８〜０．５質量％、更に好ましくは０．０１〜０．３３質量％である、前記＜１４＞又は＜１５＞記載の容器詰飲料等。
＜１７＞
更に、成分（Ｅ）として、好ましくは炭酸ガスを含有する、前記＜１＞〜＜１６＞のいずれか一に記載の容器詰飲料等。
＜１８＞
炭酸ガスの含有量が、０℃、１気圧におけるガス容量（ガスボリューム）（ｖ／ｖ）として、好ましくは１（ｖ／ｖ）以上、より好ましくは１．５（ｖ／ｖ）以上、更に好ましくは２（ｖ／ｖ）以上であって、好ましくは３（ｖ／ｖ）以下、より好ましくは２．７（ｖ／ｖ）以下、更に好ましくは２．５（ｖ／ｖ）以下である、前記＜１７＞記載の容器詰飲料等。
＜１９＞
炭酸ガスの含有量が、０℃、１気圧におけるガス容量（ガスボリューム）（ｖ／ｖ）として、好ましくは１〜３（ｖ／ｖ）、より好ましくは１．５〜２．７（ｖ／ｖ）、更に好ましくは２〜２．５（ｖ／ｖ）である、前記＜１７＞又は＜１８＞記載の容器詰飲料等。
＜２０＞
更に、好ましくは香料、ビタミン、ミネラル、酸化防止剤、各種エステル、色素、乳化剤、保存料、調味料、果汁エキス、野菜エキス、及び品質安定剤から選ばれる１種又は２種以上の添加剤を含有する、前記＜１＞〜＜１９＞のいずれか一に記載の容器詰飲料等。
<11>
Furthermore, as a component (C), Preferably ascorbic acid or its salt, More preferably, ascorbic acid or its alkali metal salt is contained, The container-packed drink as described in any one of said <1>-<10>.
<12>
The content of component (C) is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, still more preferably 0.01% by mass or more, preferably 0.2% by mass or less, More preferably, it is 0.15 mass% or less, More preferably, it is 0.1 mass% or less, The container-packed drink as described in said <11>.
<13>
The content of the component (C) is preferably 0.001 to 0.2% by mass, more preferably 0.005 to 0.15% by mass, and still more preferably 0.01 to 0.1% by mass. <11> or <12> described in a packaged beverage or the like.
<14>
Further, as the component (D), one or more acidity preferably selected from citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, lactic acid and salts thereof (preferably alkali metal salts). One or more acidulants selected from citric acid, gluconic acid, malic acid and salts thereof (preferably alkali metal salts), more preferably citric acid and salts thereof (preferably alkali metals). Salt-containing beverages according to any one of <1> to <13>, and the like.
<15>
The content of the component (D) is preferably 0.005% by mass or more, more preferably 0.008% by mass or more, still more preferably 0.01% by mass or more, preferably 0.8% by mass or less, More preferably 0.7% by mass or less, further preferably 0.6% by mass or less, still more preferably 0.5% by mass or less, and still more preferably 0.33% by mass or less, as described in <14> above. Containerized beverages, etc.
<16>
The content of the component (D) is preferably 0.005 to 0.8% by mass, more preferably 0.005 to 0.7% by mass, still more preferably 0.008 to 0.6% by mass, more preferably The packaged beverage or the like according to <14> or <15>, which is 0.008 to 0.5 mass%, more preferably 0.01 to 0.33 mass%.
<17>
Furthermore, the container-packed drink according to any one of <1> to <16>, which preferably contains carbon dioxide gas as the component (E).
<18>
The content of carbon dioxide gas is preferably 1 (v / v) or more, more preferably 1.5 (v / v) or more as a gas capacity (gas volume) (v / v) at 0 ° C. and 1 atm. Preferably it is 2 (v / v) or more, preferably 3 (v / v) or less, more preferably 2.7 (v / v) or less, further preferably 2.5 (v / v) or less. <17> The packaged beverage etc. according to the above.
<19>
The content of carbon dioxide gas is preferably 1 to 3 (v / v), more preferably 1.5 to 2.7 (v / v) as the gas capacity (gas volume) (v / v) at 0 ° C. and 1 atm. v), more preferably 2 to 2.5 (v / v), the container-packed beverage according to <17> or <18>.
<20>
Furthermore, preferably one or more additives selected from flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, and quality stabilizers. The container-packed beverage according to any one of <1> to <19>, which is contained.
＜２１＞
ｐＨが、好ましくは２．２以上、より好ましくは２．４以上、更に好ましくは２．８以上、より更に好ましくは３以上、殊更に好ましくは３．２以上であって、好ましくは５．４以下、より好ましくは５．２以下、更に好ましくは５以下、より更に好ましくは４．８以下、殊更に好ましくは４．４以下である、前記＜１＞〜＜２０＞のいずれか一に記載の容器詰飲料等。
＜２２＞
ｐＨが、好ましくは２．２〜５．４であり、より好ましくは２．４〜５．２であり、更に好ましくは２．８〜５であり、殊更に好ましくは３〜４．８であり、殊更に好ましくは３．２〜４．４である、前記＜１＞〜＜２１＞のいずれか一に記載の容器詰飲料等。
＜２３＞
ｐＨが、好ましくは２．６〜５．５、より好ましくは３．０〜５．４、更に好ましくは３．３〜５．２である、前記＜１＞〜＜２０＞のいずれか一に記載の容器詰飲料等。
＜２４＞
好ましくは非アルコール飲料、又はアルコール飲料であり、より好ましくは茶飲料、炭酸飲料、果汁ジュース、野菜ジュース、スポーツ飲料、アイソトニック飲料、エンハンスドウォーター、ボトルドウォーター、ニアウォーター、コーヒー飲料、栄養ドリンク剤、及び美容ドリンク剤から選ばれる非アルコール飲料であり、更に好ましくは緑茶飲料である、前記＜１＞〜＜２３＞のいずれか一に記載の容器詰飲料等。
＜２５＞
容器が、好ましくはポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、瓶又は紙である、前記＜１＞〜＜２４＞のいずれか一に記載の容器詰飲料等。
＜２６＞
好ましくは加熱殺菌されたものである、前記＜１＞〜＜２５＞のいずれか一に記載の容器詰飲料等。
＜２７＞
加熱殺菌が、好ましくは適用されるべき法規（日本にあっては食品衛生法）に定められた条件に適合するものであり、より好ましくはレトルト殺菌、高温短時間殺菌（ＨＴＳＴ法）、超高温殺菌（ＵＨＴ法）、又は充填後殺菌（パストリゼーション）である、前記＜２６＞記載の容器詰飲料等。
＜２８＞
容器がＰＥＴボトルである場合、加熱殺菌条件が、好ましくは６０〜１２０℃にて０．５〜４０分である、前記＜１＞〜＜２４＞のいずれか一に記載の容器詰飲料等。
＜２９＞
保存開始前の容器詰飲料のｂ*値と、５５℃で２週間保存後の容器詰飲料のｂ*値の差分より色相変化（Δｂ*）が、好ましくは５．５以下、より好ましくは５．０以下、更に好ましくは４．５以下、より更に好ましくは４．０以下、殊更に好ましくは３．５以下である、前記＜１＞〜＜２８＞のいずれか一に記載の容器詰飲料等。
＜３０＞
下記式により求められる、５５℃で２週間保存後の容器詰飲料中の非重合体カテキン類の残存率が、好ましくは９３％超、より好ましくは９３．５％以上、更に好ましくは９４％以上、より更に好ましくは９５％以上である、前記＜１＞〜＜２９＞のいずれか一に記載の容器詰飲料等。
非重合体カテキン類の残存率（％）＝（５５℃で２週間保存後の容器詰飲料中の非重合体カテキン類量／保存開始前の容器詰飲料中の非重合体カテキン類量）×１００
<21>
The pH is preferably 2.2 or more, more preferably 2.4 or more, still more preferably 2.8 or more, even more preferably 3 or more, and even more preferably 3.2 or more, preferably 5.4. Or less, more preferably 5.2 or less, still more preferably 5 or less, even more preferably 4.8 or less, and still more preferably 4.4 or less, as described in any one of <1> to <20> above. Containerized beverages etc.
<22>
The pH is preferably 2.2 to 5.4, more preferably 2.4 to 5.2, still more preferably 2.8 to 5, and even more preferably 3 to 4.8. More preferably, the packaged beverage according to any one of <1> to <21>, which is 3.2 to 4.4.
<23>
The pH is preferably 2.6 to 5.5, more preferably 3.0 to 5.4, and still more preferably 3.3 to 5.2, as described in any one of <1> to <20> above. The packaged beverage etc. of description.
<24>
Preferably non-alcoholic drinks or alcoholic drinks, more preferably tea drinks, carbonated drinks, fruit juices, vegetable juices, sports drinks, isotonic drinks, enhanced water, bottled water, near water, coffee drinks, nutritional drinks, And a non-alcoholic beverage selected from beauty drinks, and more preferably a green tea beverage, the packaged beverage according to any one of <1> to <23>.
<25>
The container-packed beverage according to any one of <1> to <24>, wherein the container is preferably a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a bottle, or paper.
<26>
The packaged beverage according to any one of <1> to <25>, which is preferably heat-sterilized.
<27>
Heat sterilization preferably conforms to the conditions stipulated by applicable laws and regulations (Food Sanitation Law in Japan), more preferably retort sterilization, high temperature short time sterilization (HTST method), ultra high temperature The container-packed beverage according to the above <26>, which is sterilization (UHT method) or post-fill sterilization (pastration).
<28>
When the container is a PET bottle, the packaged beverage according to any one of <1> to <24>, wherein the heat sterilization condition is preferably 0.5 to 40 minutes at 60 to 120 ° C.
<29>
And b * values of the packaged beverage before the storage start, change in hue than the difference in b * values of the packaged beverage after storage for 2 weeks at 55 ℃ (Δb *) is preferably 5.5 or less, more preferably 5 0.0 or less, more preferably 4.5 or less, even more preferably 4.0 or less, and even more preferably 3.5 or less, the packaged beverage according to any one of the above <1> to <28>. etc.
<30>
The residual ratio of non-polymer catechins in a packaged beverage after storage at 55 ° C. for 2 weeks, which is obtained by the following formula, is preferably more than 93%, more preferably 93.5% or more, still more preferably 94% or more. The container-packed beverage according to any one of <1> to <29>, which is more preferably 95% or more.
Residual rate of non-polymer catechins (%) = (amount of non-polymer catechins in a packaged beverage after storage at 55 ° C. for 2 weeks / amount of non-polymer catechins in a packaged beverage before storage) × 100
１．非重合体カテキン類の分析
試料溶液をフィルター（０．４５μｍ）で濾過し、高速液体クロマトグラフ（型式ＳＣＬ−１０ＡＶＰ、島津製作所製）を用い、オクタデシル基導入液体クロマトグラフ用パックドカラムＬ−カラムＴＭ ＯＤＳ（４．６ｍｍφ×２５０ｍｍ：財団法人 化学物質評価研究機構製）を装着し、カラム温度４０℃にてグラジエント法で分析した。非重合体カテキン類の標準品として、栗田工業製のものを使用し、検量線法で定量した。移動相Ａ液は酢酸を０．１ｍｏｌ／Ｌ含有する蒸留水溶液、Ｂ液は酢酸を０．１ｍｏｌ／Ｌ含有するアセトニトリル溶液とし、試料注入量は２０μＬ、ＵＶ検出器波長は２８０ｎｍの条件で行った。なお、グラジエントの条件は、以下のとおりである。
1. Analysis of non-polymer catechins The sample solution is filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to pack an octadecyl group-introduced packed column L-column TM. An ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was attached and analyzed by a gradient method at a column temperature of 40 ° C. As a standard product of non-polymer catechins, a product made by Kurita Kogyo was used and quantified by a calibration curve 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. . The gradient conditions are as follows.
時間（分） Ａ液濃度（体積％） Ｂ液濃度（体積％）
０ ９７％ ３％
５ ９７％ ３％
３７ ８０％ ２０％
４３ ８０％ ２０％
４３．５ ０％ １００％
４８．５ ０％ １００％
４９ ９７％ ３％
６０ ９７％ ３％
Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.50% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%
２．色相変化の評価
保存開始前の容器詰飲料の外観と、５５℃で２週間保存後の容器詰飲料の外観を目視にて観察し、下記の基準にて評価した。
Ａ：変化しない
Ｂ：わずかに変化する
Ｃ：変化する
Ｄ：非常に大きく変化する
2. Evaluation of Hue Change The appearance of the packaged beverage before the start of storage and the appearance of the packaged beverage after storage at 55 ° C. for 2 weeks were visually observed and evaluated according to the following criteria.
A: No change B: Slight change C: Change D: Very large change
分光光度計（Spectro Color Meter ZE2000、NIPPON DENSHOKU社製）を使用し、試料を光路長１０ｍｍの石英セルに入れて保存開始前の容器詰飲料と、５５℃で２週間保存後の容器詰飲料のＬ*ａ*ｂ*表色系のｂ*値を測定した。そして、保存開始前の容器詰飲料のｂ*値と、５５℃で２週間保存後の容器詰飲料のｂ*値の差分より色相変化（Δｂ*）を算出した。 Using a spectrophotometer (Spectro Color Meter ZE2000, manufactured by NIPPON DENSHOKU), put the sample in a quartz cell with an optical path length of 10 mm, and the packaged beverage before storage start and the packaged beverage after storage at 55 ° C for 2 weeks. The b * value of the L * a * b * color system was measured. Then, a b * value of the packaged beverage before the start saved was calculated hue change from the difference in b * values of the packaged beverage after storage for 2 weeks at 55 ℃ (Δb *).
３．非重合体カテキン類の残存率の評価
非重合体カテキン類の残存率は、下記式にしたがって算出した。
非重合体カテキン類の残存率（％）＝（５５℃で２週間保存後の容器詰飲料中の非重合体カテキン類量／保存開始前の容器詰飲料中の非重合体カテキン類量）×１００
3. Evaluation of remaining rate of non-polymer catechins The remaining rate of non-polymer catechins was calculated according to the following formula.
Residual rate of non-polymer catechins (%) = (amount of non-polymer catechins in a packaged beverage after storage at 55 ° C. for 2 weeks / amount of non-polymer catechins in a packaged beverage before storage) × 100
４．炭酸ガスの分析
「最新・ソフトドリンクス（最新・ソフトドリンクス編集委員会、株式会社光琳、平成１５年９月３０日発行）」の第VI編 ３−１−２ガス内圧力の検査に記載の方法に準じて分析した。具体的には、以下のとおりである。
１）測定前に製品を恒温槽にて２０℃程度（１８〜２２℃）まで温め、液温を均一にした。
２）製品を測定機にかけ、スニフト（スニフトバルブを開放し、大気圧までゲージを戻す）を行う。スニフト操作を行うことによりヘッドスペース中のエアーを抜いた。
３）次に激しく振動させゲージ圧が一定値を示したら、その値を読み、製品の温度を測定し、表（スニフト用ガスボリュームチャート）よりガスボリュームを求めた。
4). Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" It analyzed according to the method of. Specifically, it is as follows.
1) Before the measurement, the product was warmed to about 20 ° C. (18-22 ° C.) in a thermostatic bath to make the liquid temperature uniform.
2) Put the product on a measuring machine and perform a sniff (open the snift valve and return the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, vigorously vibrate and when the gauge pressure showed a constant value, the value was read, the temperature of the product was measured, and the gas volume was determined from the table (sniff gas volume chart).
製造例１
緑茶抽出物の精製物
市販の緑茶抽出物（三井農林(株)「ポリフェノンＨＧ」）１，０００ｇを、２５℃、２００ｒｐｍの撹拌条件下で、９５質量％エタノール水溶液９，０００ｇ中に懸濁させ、活性炭（クラレケミカル（株）、「クラレコールＧＬＣ」）２００ｇと酸性白土（水澤化学（株）、「ミズカエース♯６００」）５００ｇとを投入後、約１０分間撹拌を続けた。次いで２５℃のまま３０分間撹拌処理を続けた。次に、２号ろ紙で活性炭、酸性白土、及び沈殿物をろ過した後、０．２μｍメンブランフィルターにて再ろ過を行った。最後に、イオン交換水２００ｇをろ過液に加え、４０℃、３．３ｋＰａでエタノールを留去し、減圧濃縮した。濃縮物のうち７５０ｇをステンレス容器に投入し、イオン交換水で全量を１０，０００ｇとし、５質量％重炭酸ナトリウム水溶液３０ｇを添加してｐＨ５．５に調製した。次いで、２２℃、１５０ｒｐｍの撹拌条件下で、イオン交換水１０．７ｇ中にキッコーマンタンナーゼＫＴＦＨ（Ｉｎｄｕｓｔｒｉａｌ Ｇｒａｄｅ、５００Ｕ／ｇ以上）２．７ｇを溶解した液を添加し、３０分後にｐＨが４．２４に低下した時点で酵素反応を終了した。次に、９５℃の温浴にステンレス容器を浸漬し、９０℃１０分間保持して酵素活性を完全に失活させた。次いで、２５℃まで冷却した後に濃縮処理を行い、緑茶抽出物の精製物を得た。得られた緑茶抽出物の精製物は、（Ａ）非重合体カテキン類の含有量が１５．０質量％、（Ａ）非重合体カテキン類中の（Ｆ）非重合体カテキン類のガレート体類の割合が４５．１質量％であった。
Production Example 1
Purified product of green tea extract 1,000 g of commercially available green tea extract (“Mitsui Norin Co., Ltd.“ Polyphenone HG ”) was suspended in 9,000 g of 95% by weight ethanol aqueous solution under stirring conditions of 25 ° C. and 200 rpm. Then, 200 g of activated carbon (Kuraray Chemical Co., Ltd., “Kuraray Coal GLC”) and 500 g of acid clay (Mizusawa Chemical Co., Ltd., “Mizuka Ace # 600”) were added, and stirring was continued for about 10 minutes. Subsequently, the stirring treatment was continued for 30 minutes while maintaining the temperature at 25 ° C. Next, after filtering activated carbon, acid clay, and a precipitate with No. 2 filter paper, it re-filtered with the 0.2 micrometer membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 3.3 kPa, and the mixture was concentrated under reduced pressure. 750 g of the concentrate was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Subsequently, under a stirring condition of 22 ° C. and 150 rpm, a solution in which 2.7 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) was dissolved in 10.7 g of ion-exchanged water was added. The enzymatic reaction was terminated when the temperature dropped to 24. Next, the stainless steel container was immersed in a 95 ° C. warm bath and held at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Subsequently, after cooling to 25 degreeC, the concentration process was performed and the purified product of the green tea extract was obtained. The purified product of the obtained green tea extract has a content of (A) non-polymer catechins of 15.0% by mass, and (A) a gallate form of (F) non-polymer catechins in the non-polymer catechins. The ratio of the product was 45.1% by mass.
実施例１〜１３及び比較例１〜２
表１に示す各成分を配合して飲料を製造し、１０８℃で０．５分間の加熱殺菌処理を行った後、ＰＥＴボトルに充填し容器詰飲料を得た。得られた各容器詰飲料について分析及び評価を行った。その結果を表１に併せて示す。
Examples 1-13 and Comparative Examples 1-2
Each component shown in Table 1 was blended to produce a beverage. After a heat sterilization treatment at 108 ° C. for 0.5 minutes, it was filled in a PET bottle to obtain a packaged beverage. Each container-packed drink obtained was analyzed and evaluated. The results are also shown in Table 1.
実施例１４〜１７
表２に示す各成分を配合して飲料を製造したこと以外は、実施例１と同様の操作により容器詰飲料を得た。得られた各容器詰飲料について分析及び評価を行った。その結果を、実施例１の結果とともに表２に併せて示す。
Examples 14-17
A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 2. Each container-packed drink obtained was analyzed and evaluated. The results are shown in Table 2 together with the results of Example 1.
比較例３〜５
表３に示す各成分を配合して飲料を製造したこと以外は、実施例１と同様の操作により容器詰飲料を得た。得られた各容器詰飲料について分析及び評価を行った。その結果を、実施例１の結果とともに表３に併せて示す。
Comparative Examples 3-5
A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 3. Each container-packed drink obtained was analyzed and evaluated. The results are shown in Table 3 together with the results of Example 1.
実施例１８
表４に示す炭酸ガス以外の各成分をイオン交換水に混合溶解し、次いで炭酸ガスを含む炭酸水で全容量を１００質量％に調整し（炭酸ガスの最終容量は２．２（ｖ／ｖ））、耐熱耐圧性ＰＥＴボトルに充填後、キャップをした（ポストミックス方式）。その後、６５℃で１０分間殺菌して容器詰飲料を得た。得られた容器詰飲料について分析及び評価を行った。その結果を、実施例１の結果とともに表４に併せて示す。
Example 18
Each component other than carbon dioxide shown in Table 4 was mixed and dissolved in ion-exchanged water, and then the total volume was adjusted to 100 mass% with carbonated water containing carbon dioxide (the final volume of carbon dioxide was 2.2 (v / v )), Capped after heat and pressure resistant PET bottle (post-mix method). Thereafter, it was sterilized at 65 ° C. for 10 minutes to obtain a packaged beverage. The obtained container-packed beverage was analyzed and evaluated. The results are shown in Table 4 together with the results of Example 1.
比較例６〜７
表５に示す各成分を配合して飲料を製造したこと以外は、実施例１と同様の操作により容器詰飲料を得た。得られた各容器詰飲料について分析及び評価を行った。その結果を、実施例１の結果とともに表５に示す。
Comparative Examples 6-7
A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 5. Each container-packed drink obtained was analyzed and evaluated. The results are shown in Table 5 together with the results of Example 1.
表１〜５から、非重合体カテキン類とはちみつとをそれぞれ特定量含有させた上で、それらの量比及びｐＨを特定範囲に制御することで、保存時の色相変化が抑制され、かつ非重合体カテキン類の残存率の高い容器詰飲料が得られることがわかる。一方、はちみつの構成成分であるブドウ糖（比較例３）やショ糖（比較例４）と、非重合体カテキン類とをそれぞれ特定量含有させた上で、それらの量比及びｐＨを特定範囲に制御しても、はちみつのように、保存時の色相変化抑制作用や非重合体カテキン類の残存率の向上作用は見られなかった。同様に、はちみつに糖組成を似せたモデル糖（比較例５）と、非重合体カテキン類とをそれぞれ特定量含有させた上で、それらの量比及びｐＨを特定範囲に制御しても、はちみつのように、保存時の色相変化抑制作用や非重合体カテキン類の残存率の向上作用は見られなかった。 From Tables 1 to 5, after adding specific amounts of non-polymer catechins and honey, by controlling their quantitative ratio and pH to a specific range, hue change during storage is suppressed, and non- It can be seen that a packaged beverage having a high residual ratio of polymer catechins can be obtained. On the other hand, glucose (Comparative Example 3) and sucrose (Comparative Example 4), which are constituents of honey, and non-polymer catechins are contained in specific amounts, respectively, and their quantitative ratio and pH are within a specific range. Even if it was controlled, the effect of suppressing the change in hue during storage and the effect of improving the residual ratio of non-polymer catechins were not observed, as in honey. Similarly, even if a specific amount of model sugar (Comparative Example 5) and non-polymer catechins each having a sugar composition resembling honey are contained, and their quantitative ratio and pH are controlled within a specific range, Like honey, no effect of suppressing hue change during storage or improving the residual ratio of non-polymer catechins was observed.
Claims (5)
（Ａ）非重合体カテキン類 ０．０５〜０．５質量％、及び
（Ｂ）精製はちみつ ０．１５〜１質量％
を含有し、
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が０．２〜１であり、かつ
ｐＨが２〜５．５である、容器詰飲料。 The following components (A) and (B);
(A) Non-polymer catechins 0.05 to 0.5% by mass, and (B) purified honey 0.15 to 1% by mass
Containing
Components (A) and (B) the mass ratio of [(A) / (B)] is 0.2 to 1 and a pH of 2 to 5.5, packaged beverage.
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