JP6598461B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage.

  Non-polymer catechins are known to have physiological effects such as cholesterol elevation inhibitory action and amylase activity inhibitory action. In order to effectively express such physiological action, it is effective to continuously ingest more non-polymer catechins. Then, since it can be ingested easily as a lifestyle and it is easy to carry, container-packed beverages filled in PET bottles or the like are widely used. However, containerized beverages containing non-polymer catechins are likely to discolor (brown) when stored for a long period of time. Therefore, the product value may be greatly reduced by such a change in appearance. Conventionally, as a technique for suppressing browning when a non-polymer catechins-containing container-packed beverage is stored, for example, a method of adding sodium ascorbate or replacing residual air in the container with nitrogen gas is known. (Patent Document 1).

  On the other hand, sugars such as monosaccharides and oligosaccharides are generally used in the field of beverages. In recent years, it has been reported that dextrins obtained by mildly degrading starch, maltooligosaccharides and isomaltoligosaccharides having a higher degree of degradation can also be used in the field of beverages. For example, by blending 1.5 to 6% by weight of maltohexaose and / or maltoheptaose in a container-packed beverage containing polyphenol in a concentration of 80 to 200 mg as a tannin amount per 100 mL of beverage, the bitter and astringent taste derived from polyphenol Can be reduced (Patent Document 2), and the food / beverage product has a sugar content of 6 to 7 polymerization degree / sugar content of 4 to 5 polymerization degree of 0.75 to 1.25, and the polymerization degree The sugar content of 14 or more is 5% by weight or less, the sugar content of the degree of polymerization 1 to 3 is 45% by weight or less, the sweetness is 25 or less, and the viscosity of the 70% solid content sugar solution at 20 ° C. is 1500 mPas. It has also been reported that richness can be imparted by blending the following starch degradation product (Patent Document 3).

Japanese Patent Laid-Open No. 61-234738 JP 2006-61593 A JP 2014-5447 A

  An object of the present invention is to provide a non-polymer catechin-containing container-packed beverage in which a change in color tone during storage is suppressed.

  As a result of studying to solve the above problems, the present inventors have made a packaged beverage containing non-polymer catechins contain a sugar of a specific composition, and the mass ratio and pH of the non-polymer catechins and the specific sugar. It was found that the color tone change at the time of storage can be suppressed by controlling to a specific range.

That is, this invention provides the following container-packed drinks.
(A) Non-polymer catechins 0.025 to 0.5% by mass,
(B) contains sugar,
(B) The sugar is selected from (B1) one or more selected from monosaccharides and disaccharides, and (B2) a chain oligosaccharide having 3 sugar chains and a chain oligosaccharide having 6 sugar chains. 1 or 2 or more types, and the mass ratio [(B2) / (B1)] of the component (B1) and the component (B2) is 1.5 or more,
The mass ratio [(B2) / (A)] of the component (A) and the component (B2) is 0.1 to 6.5, and the pH is 2.5 to 4.
Containerized beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the non-polymer catechins containing container-packed drink by which the color tone change at the time of a preservation | save was suppressed can be provided.

  The packaged beverage of the present invention contains non-polymer catechins as the component (A). As used herein, “(A) non-polymer catechins” refers to non-gallate compounds such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo It is a general term that includes gallate bodies such as catechin gallate. In this invention, what is necessary is just to contain at least 1 sort (s) among the said 8 types of non-polymer catechins.

  Although content of the component (A) in the container-packed drink of this invention is 0.025-0.5 mass%, from a viewpoint of exhibiting a physiological effect effectively, 0.04 mass% or more is preferable, 0 0.06% by mass or more is more preferable, and from the viewpoint of effectively suppressing color tone change during storage, 0.3% by mass or less is preferable, and 0.2% by mass or less is more preferable. As a range of content of a component (A), in the container-packed drink of this invention, Preferably it is 0.04-0.3 mass%, More preferably, it is 0.06-0.2 mass%. In addition, content of a component (A) is defined based on the total amount of said 8 types of non-polymer catechins.

  The container-packed drink of this invention contains the saccharide | sugar of a specific composition as a component (B). As used herein, the term “sugar” is a concept that includes not only monosaccharides and / or disaccharides but also oligosaccharides having 3 or more sugar chains. That is, the component (B) comprises (B1) one or more selected from monosaccharides and disaccharides, and (B2) a chain oligosaccharide having 3 sugar chains and a chain oligosaccharide having 6 sugar chains. 1 type or 2 types or more chosen. As used herein, the term “chain oligosaccharide” refers to an oligosaccharide in which the unit constituent sugars are linked in a linear and / or branched chain, and includes a cyclic oligosaccharide in which the unit constituent sugars are bound cyclically. Not a concept. The “chain oligosaccharide” is preferably one in which unit-constituent sugars are bonded in a straight chain in terms of achieving the effects of the present invention. The “number of sugar chains” is the number of unit constituent sugars constituting the chain oligosaccharide.

Examples of the monosaccharide include one or more selected from glucose (fructose), fructose (fructose), xylose, galactose, and mannose, and among them, a viewpoint of effectively suppressing color tone change during storage. 1 or 2 or more types selected from glucose and fructose are preferable, and glucose is more preferable.
Examples of the disaccharide include one or more selected from maltose (malt sugar), lactose (lactose), sucrose (sucrose), and palatinose, among which the color tone change during storage is effectively suppressed. Therefore, one or more selected from maltose and sucrose are preferable, and maltose is more preferable.
Examples of the unit sugar constituting the chain oligosaccharide include those exemplified for the above-mentioned monosaccharide. There are no particular limitations on the method of linking the unit saccharides as long as the unit saccharides can be linked in a linear and / or branched manner. For example, α-1,4 bonds, α-1,6 bonds, β-1,2 Examples include a bond, a β-1,3 bond, a β-1,4 bond, and a β-1,6 bond. In addition, the unit saccharide | sugar may be connected only by the single coupling | bonding system, or may be linked by 2 or more types of coupling | bonding systems. Especially, as a coupling | bonding system of unit structure saccharide | sugar, 1 type or 2 types selected from (alpha) -1, 4 bond and (alpha) -1, 6 bond are preferable. Examples of such chain oligosaccharides having a coupling method include malto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, mannan-oligosaccharides, and arabino-oligosaccharides. Of these, maltooligosaccharide is preferred. For example, as malto-oligosaccharide in which 3 to 7 glucoses are linked by α-1,4-glucoside bond, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like can be mentioned.

In the present invention, as the component (B1) and the component (B2), those of a single component may be used, respectively, but a starch decomposition product containing the component (B1) and the component (B2) can also be used. .
The starch decomposition product may be used as it is if the mass ratio [(B2) / (B1)] of the component (B1) and the component (B2) is within the range described later. On the other hand, when the mass ratio [(B2) / (B1)] of the component (B1) and the component (B2) in the starch decomposition product is outside the range described later, the mass ratio [(B2) / (B1)] As a method of adjusting within the range described later, for example, component (B1) and / or component (B2) is separately added to the starch degradation product, and the mass ratio [(B2) / (B1)] is within the range described below. And a method in which the starch decomposition product is fractionated by a chromatographic separation device, a membrane fractionation device or the like, and the mass ratio [(B2) / (B1)] is adjusted within the range described below. Note that starch is decomposed by, for example, a method of causing an enzyme to act on starch. The starch is not particularly limited as long as it is a starch that can be used for food. Examples thereof include corn starch, tapioca starch, rice starch, wheat starch, potato starch, and sweet potato starch. Examples of the enzyme include α-amylase and isoamylase. For specific procedures for enzymatic degradation of starch, refer to, for example, JP-A Nos. 64-16596, 3-251173, 4-108356, and 4-210597. it can.
In addition, it is also possible to use a commercial item as a starch decomposition product.

  The container-packed beverage of the present invention has a mass ratio [(B2) / (B1)] of the component (B1) and the component (B2) of 1.5 or more, but effectively suppresses a change in color tone during storage. From the viewpoint, 1.55 or more is preferable, 1.6 or more is more preferable, and 1.65 or more is more preferable. The upper limit of the mass ratio [(B2) / (B1)] can be appropriately selected depending on the type of sugar, but is preferably 5 or less, more preferably 4 or less from the viewpoint of suppressing stickiness during drinking. 3 or less is more preferable, and 2.4 or less is particularly preferable. The range of the mass ratio [(B2) / (B1)] is preferably 1.5 to 5, more preferably 1.55 to 4, still more preferably 1.6 to 3, and particularly Preferably, it is 1.65 to 2.4.

  The container-packed beverage of the present invention has a mass ratio [(B2) / (A)] of the component (A) and the component (B2) of 0.1 to 6.5. From the viewpoint of effectively suppressing, 0.15 or more is preferable, 0.18 or more is preferable, 0.3 or more is more preferable, and from the viewpoint of suppressing stickiness during drinking, 5 or less is preferable, and 3 or less is more Preferably, 2.6 or less is more preferable. The range of the mass ratio [(B2) / (A)] is preferably 0.15 to 5, more preferably 0.18 to 3, further preferably 0.3 to 3, and particularly Preferably, it is 0.3-2.6.

  The lower limit value of the content of the component (B1) in the packaged beverage of the present invention may be 0% by mass, but from the viewpoint of a flavor imparting a natural flavor, it is preferably 0.01% by mass or more. 0.05 mass% or more is more preferable, 0.08 mass% or more is more preferable, and the upper limit of the content of the component (B1) in the packaged beverage of the present invention is preferably 1 mass% or less, and 0.4 mass. % Or less is more preferable, and 0.2% by mass or less is more preferable. As a range of content of this component (B1), Preferably it is 0.01-1 mass%, More preferably, it is 0.05-0.4 mass%, More preferably, it is 0.08-0.2. % By mass. In addition, content of a component (B1) is the total amount of a monosaccharide and a disaccharide.

  In addition, the content of the component (B2) in the packaged beverage of the present invention is preferably 0.01% by mass or more, more preferably 0.02% by mass or more from the viewpoint of effectively suppressing color change during storage. Preferably, 0.04% by mass or more is more preferable, and from the viewpoint of suppressing stickiness during drinking, 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 further preferable. 0.4% by mass or less is more preferable. As a range of content of this component (B2), Preferably it is 0.01-0.8 mass%, More preferably, it is 0.02-0.7 mass%, More preferably, it is 0.04-0. .6% by mass, particularly preferably 0.04 to 0.4% by mass. The content of the component (B2) is the total amount of the chain oligosaccharide having 3 sugar chains and the chain oligosaccharide having 6 sugar chains.

  Furthermore, the packaged beverage of the present invention may contain (B3) a linear oligosaccharide having 4 sugar chains as the component (B), but its content is 0.005% by mass from the viewpoint of flavor. The above is preferable, 0.008% by mass or more is more preferable, 0.02% by mass or more is further preferable, 0.04% by mass or more is particularly preferable, and from the viewpoint of effectively suppressing color tone change during storage. 0.2 mass% or less is preferable, 0.09 mass% or less is more preferable, and 0.08 mass% or less is still more preferable. As a range of content of this component (B3), Preferably it is 0.005 mass%-0.2 mass%, More preferably, it is 0.008-0.09 mass%, More preferably, it is 0.02. It is -0.08 mass%, More preferably, it is 0.04-0.08 mass%.

  In the case of the container-packed beverage of the present invention, the mass ratio [(B2) / (B3)] of the component (B2) and the component (B3) is 2.5 or more from the viewpoint of effectively suppressing the color tone change during storage. Is preferably 3.5 or more, more preferably 4.5 or more. The upper limit of the mass ratio [(B2) / (B3)] can be appropriately selected depending on the type of sugar, but is preferably 9 or less, more preferably 8 or less, from the viewpoint of suppressing stickiness during drinking. 7 or less is more preferable. The range of the mass ratio [(B2) / (B3)] is preferably 2.5 to 9, more preferably 3.5 to 8, and further preferably 4.5 to 7.

Furthermore, the container-packed beverage of the present invention can contain (B4) a chain oligosaccharide having 7 or more sugar chains as the component (B).
The content of the component (B4) in the packaged beverage of the present invention is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, from the viewpoint of effectively suppressing color tone change during storage. 0.2 mass% or more is still more preferable. Moreover, although the upper limit of content of the component (B4) in the container-packed drink of this invention can be suitably selected with the kind of chain oligosaccharide, 1 mass% or less is preferable from a viewpoint of stickiness suppression at the time of drinking. 0.8 mass% or less is more preferable, and 0.5 mass% or less is still more preferable. As a range of content of this component (B4), Preferably it is 0.01-1 mass%, More preferably, it is 0.1-0.8 mass%, More preferably, it is 0.2-0.5. % By mass.

The container-packed drink of this invention can contain a sour agent as a component (C).
Component (C) may be an organic acid, an inorganic acid, or may be in the form of a salt. Specifically, for example, one or more kinds selected from citric acid, gluconic acid, ascorbic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid, acetic acid and salts thereof Two or more can be mentioned. Of these, one or more selected from citric acid, gluconic acid, phosphoric acid and salts thereof are preferred. Examples of the salt include alkali metal salts such as potassium and sodium.

  The content of the component (C) in the packaged beverage of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and more preferably 0.2% by mass or more, from the viewpoint of imparting appropriate sourness. Is more preferably 0.8% by mass or less, more preferably 0.7% by mass or less, and further preferably 0.6% by mass or less. The range of the content of the component (C) is preferably 0.05 to 0.8% by mass, more preferably 0.1 to 0.7% by mass in the packaged beverage of the present invention. More preferably, it is 0.2-0.6 mass%. In addition, when using an acid in a salt state as (C) acidulant, content of a component (C) shall be the amount converted into an acid (acid conversion amount), and contains 2 or more types as a component (C) When doing, content of a component (C) shall be a total amount.

  The container-packed beverage of the present invention is, as desired, carbon dioxide, flavor, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, fruit juice extract, vegetable extract, nectar extract, quality stability One or more additives such as an agent can be contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  Although the pH (20 ° C.) of the packaged beverage of the present invention is 2.5 to 4, 2.6 or more is preferable and 2.7 or more is more preferable from the viewpoint of effectively suppressing color tone change during storage. 3.8 or less is preferable, and 3.6 or less is more preferable. The pH range is preferably 2.5 to 3.8, more preferably 2.6 to 3.8, and still more preferably 2.7 to 3.6.

In the present invention, by adopting such a configuration, it is possible to suppress a change in color tone during storage. More specifically, for example, when the packaged beverage of the present invention is stored at 55 ° C. for 6 days, from the b value of the packaged beverage of the present invention after stored at 55 ° C. for 6 days, The value (Δb) obtained by subtracting the b value of the packaged beverage is preferably 18 or less, more preferably 15 or less, still more preferably 13 or less, even more preferably 7 or less, and preferably −18 or more, more preferably It can be -15 or more, more preferably -13 or more, particularly preferably -7 or more, and still more preferably 0 or more.
In the case of the packaged beverage of the present invention, the b value after storage at 55 ° C. for 6 days is preferably −18 or more, more preferably −15 or more, further preferably −13 or more, and −8. More preferably, it is more preferably 0 or more, and further preferably +25 or less, more preferably +18 or less, further preferably +15 or less, and even more preferably +13 or less. And more preferably +8 or more. If it is such a drink, since the color tone is light, it is easy to fully enjoy the effect of the present invention.
Moreover, the container-packed drink of this invention is b value after preserve | saving the container-packed drink which does not contain a component (B1) and a component (B2) at 55 degreeC for 6 days compared with the case where it preserve | saves at 55 degreeC. However, it can be a value that is preferably 2 or more, more preferably 5 or more, and even more preferably 9 or more.
Here, the “b value” in this specification is a hue / saturation represented by a yellow to blue axis in the Lab color system, and the higher the b value, the higher the yellow hue and the smaller the b value. This means that the blue hue is high. In addition, the measurement method of b value shall follow the method as described in an Example mentioned later.

  The container-packed beverage of the present invention comprises, for example, a tea extract containing non-polymer catechins, a component (B1), a component (B2), and a component (C) as necessary, and a component (B1). It can manufacture by the method including the process of adjusting the mass ratio of component (B2), the mass ratio of component (A) and component (B2), and pH, and filling a container.

  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”.

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).

  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. 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.

  The container-packed beverage of the present invention can be provided by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.

  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), a post-filling pasteurization method (pastration), and the like. 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 or pasteurization after filling can be employed. As for PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which a beverage is heat-sterilized in advance under the same sterilization conditions as above and sterilized in an aseptic environment, is adopted. be able to. The effect of this invention is fully enjoyed under such heat sterilization conditions. More preferable sterilization conditions are, for example, from 85 to 120 ° C. for 0.3 to 5 minutes, more preferably 88 to 110 ° C. for 0.3 to 3 minutes, from the viewpoint of suppressing color change during storage. .

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.

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. Analysis of Sugar 250 μL of 1N-NaOH aqueous solution and 500 μL of 0.5 M PMP methanol solution were added to 1.5 mL of the sample and each standard solution of each concentration, and heated at 70 ° C. for 30 minutes. The obtained solution was neutralized with 250 μL of 1N HCl aqueous solution, 5 mL of chloroform was added and distributed, and the aqueous layer was used as a measurement sample.
About the measurement sample obtained by the said operation, it measured on condition of the following using high performance liquid chromatography mass spectrometry.

Analysis conditions
HPLC system: Model ACQUITY UPLC, manufactured by Waters
MS equipment: Model SYNAPT G2-S HDMS type, Waters ionization: ESI
Mass range: m / z 100-2500
Column: Model Unison UK-C18 UP (2.0 × 100 mm, 3 μm), Intact mobile phase: Solution A: 0.05% aqueous formic acid solution, Solution B: acetonitrile (% B = 15 → 90)
Flow rate: 0.6mL / min
Injection volume: 1μL

3. Evaluation of color change Using a spectrophotometer (model Color Meter ZE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.), put the sample in a quartz cell with an optical path length of 10 mm, and a packaged beverage before storage at 55 ° C for 6 days. The b value of the Lab color system of the packaged beverage after storage was measured. And the value ((DELTA) b) which subtracted the b value of the container-packed drink before storage from the b value of the container-packed drink after 6-day storage at 55 degreeC was calculated | required.

Production Example Production of Green Tea Extract 200 g of a commercially available green tea extract (Polyphenon HG, manufactured by Mitsui Norinsha) was dispersed in 800 g of a 95% by weight ethanol aqueous solution under stirring conditions at room temperature and 250 r / min. After adding 100 g of Mizusawa Chemical Co., Ltd., stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 16 g of activated carbon was added and filtered again with No. 2 filter paper. Next, it was re-filtered through a 0.2 μm membrane filter to remove turbidity. Ethanol was distilled off under reduced pressure at 40 ° C. and concentrated under reduced pressure to obtain a catechin preparation. In the obtained catechin preparation, the content of non-polymer catechins in the solid content was 14% by mass.

Examples 1-4 and Comparative Examples 1-3
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 container-packed beverage. Each obtained packaged beverage was analyzed. The results are also shown in Table 1.

Examples 5-6 and Comparative Examples 4-5
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 2. Each obtained packaged beverage was analyzed. The results are also shown in Table 2.

Example 7 and 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 3. Each obtained packaged beverage was analyzed. The results are also shown in Table 3.

Comparative Example 8
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 4. The sensory evaluation was performed about the stickiness at the time of drinking about the container-packed drink obtained by the comparative example 8, and the container-packed drink obtained by Example 3, 4. FIG. The results are also shown in Table 4.

  From Tables 1 to 3, by containing a sugar of a specific composition in a packaged beverage containing non-polymer catechins, by controlling the mass ratio and pH of the non-polymer catechins and the specific sugar to a specific range, It turns out that the color tone change at the time of a preservation | save can be suppressed. Table 4 also shows that a container-packed beverage outside the scope of the present invention feels sticky during drinking, is difficult to drink, and is not suitable as a beverage.

Claims (7)

The following ingredients;
(A) Non-polymer catechins 0.025 to 0.5% by mass, and (B) sugars,
The component (B) includes (B1) one or more selected from monosaccharides and disaccharides, and (B2) maltotriose and maltohexaose, and the component (B1) and the component (B2) ) And the mass ratio [(B2) / (B1)] is 1.6-3 ,
The mass ratio [(B2) / (A)] of the component (A) and the component (B2) is 0.3 to 2.6 ,
The content of the component (B2) is 0.8% by mass or less, and the pH is 2.5-4.
Containerized beverage.   The packaged beverage according to claim 1, further comprising (B3) a linear oligosaccharide having 4 sugar chains as the component (B), wherein the content of the component (B3) is 0.2% by mass or less.   The container-packed drink of Claim 1 or 2 whose content of the said component (B2) is 0.01-0.8 mass%.   The container-packed drink of any one of Claims 1-3 whose content of the said component (B1) is 1 mass% or less.   The component (B) further comprises (B4) a linear oligosaccharide having 7 or more sugar chains, and the content of the component (B4) is 0.01 to 1% by mass. The container-packed drink of 1 item | term.   Furthermore, the container-packed drink of any one of Claims 1-5 containing a sour agent as a component (C).   One or two components (C) selected from citric acid, gluconic acid, ascorbic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid, acetic acid and salts thereof The container-packed drink of Claim 6 which is the above.