JP6647105B2 - Beverages containing black tea-derived polyphenols - Google Patents

Description

  The present invention relates to a packaged beverage containing black tea-derived polyphenol, a method for producing the same, a method for improving a refreshing feeling and / or sharpness in the packaged beverage, and the like.

  Zhuhai (shochu high) is originally an abbreviation for shochu highball. At present, the definitions vary, but generally refer to alcoholic beverages obtained by dividing spirits by another beverage. Chu-Hi has a clear taste with a balanced liquor, sweetness, sourness and fruity taste, and is widely accepted. In addition, a non-alcoholic beverage having an alcohol content of 0 v / v%, which is similar to a chu-hi for adults and has a taste similar to that of an adult chu-hi beverage, has also been released.

  It is known that black tea extract has physiological actions such as an anti-cariogenic action, a blood sugar level suppressing action, and a cholesterol level suppressing action (Patent Document 1).

JP 2009-159833 A

  Methods for improving the refreshing feeling and sharpness of a Chu-Hi or Chu-Hi-taste beverage have not been sufficiently studied. In particular, there is no sufficient means for achieving this object without impairing the original feeling of Chuhai and without significantly changing the liquid color of the beverage.

  An object of the present invention is to improve the refreshing feeling and sharpness of a packaged beverage without impairing the feeling of Chuhai and without significantly changing the liquid color of the beverage.

  When a food or drink containing fats and oils is ingested, the fats and oils remain in the oral cavity and give an unpleasant feeling. And when the fats and oils accumulate, discomfort increases. Therefore, it is required to wash out the fats and oils brought by meals from the mouth. If a drink such as water is drunk, the fats and oils can be washed out from the mouth to some extent, but this is not always sufficient.

  Another object of the present invention is to provide a material having the ability to wash fats and oils from the mouth.

  The present inventors have conducted intensive studies, and as a result, a packaged beverage in which the total content of black tea-derived polyphenols and the content of citric acid and / or malic acid are in a specific range is excellent in terms of refreshing feeling and sharpness. And that the liquid color of the beverage does not become too dark. The present inventors have also found that black tea-derived polyphenols have an excellent effect of washing out fats and oils in the mouth.

The invention relates to, but is not limited to:
1. A packaged beverage,
The total content of black tea-derived polyphenols is 0.07 to 31.5 ppm,
The sum of the contents of citric acid and malic acid is 0 to 18.0 g / L, and the absorbance at a wavelength of 500 nm is 0.2 or less;
The beverage.
2. 2. The beverage according to 1, wherein the content of limonene is 0.01 to 90 ppm.
3. 3. The beverage according to 1 or 2, having a sweetness of less than 20% in terms of sucrose.
4. The beverage according to any one of claims 1 to 3, which comprises fruit juice.
5. The beverage according to any one of claims 1 to 4, which is a chuhai or chuhai taste beverage.
6. The beverage according to any one of claims 1 to 5, wherein the content of the emulsifier is 0.1 w / w% or less.
7. The beverage according to any one of 1 to 6, further comprising carbonic acid.
8. Furthermore, the beverage according to any one of 1 to 7, wherein the alcohol content is 1 to 10 v / v%.
9. The beverage according to any one of 1 to 8, wherein the sum of the contents of citric acid and malic acid is 0.01 to 18.0 g / L.
10. A method for producing a packaged beverage,
Adjusting the total content of black tea-derived polyphenols in the beverage to 0.07 to 31.5 ppm,
Adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L, and adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. Method.
11. A method for improving the refreshing feeling and / or sharpness of a packaged beverage,
Adjusting the total content of black tea-derived polyphenols in the beverage to 0.07 to 31.5 ppm,
Adjusting the total of the contents of citric acid and malic acid in the beverage to 0 to 18.0 g / L, and adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. .
12. A food and drink composition for washing away fats and oils in the mouth, comprising a polyphenol derived from black tea as an active ingredient.

  INDUSTRIAL APPLICABILITY The present invention can improve the refreshing feeling and sharpness of a packaged beverage without impairing the feeling of Chu-Hi and without significantly changing the liquid color of the beverage.

  Therefore, the beverage of the present invention is particularly suitable as a Chu-Hi or Chu-Hi-taste beverage. The chuhai-taste beverage means a non-alcoholic beverage having an alcohol content of 0 v / v% that resembles a chuhai for adults.

  Here, the sense of chuhai is a unique and preferable taste of a chuhai or chuhai taste beverage, and is a balance of liquor, sweetness, sourness, and fruitiness, particularly, balance of liquor, carbonatedness, sweetness, acidity, and fruitiness. It means a refreshing, clean taste. In addition, the refreshing feeling means that no unpleasant taste such as bitterness, sourness, astringency, astringency after drinking remains and the back mouth is not sticky, and the sharpness means the pleasant aroma, flavor and taste of food and drink. It means that there is plenty of drink, but it does not remain on the aftertaste, and that it has a good taste.

  Further, it was also found that the beverage of the present invention containing a black tea-derived polyphenol had excellent ability to disperse fats and oils in water. In addition, this effect is exerted even when the emulsifier is not included as a component other than the black tea-derived polyphenol. Therefore, the beverage of the present invention is particularly useful when eating foods containing fats and oils. In addition, the black tea-derived polyphenol itself can be used for washing away fats and oils in the mouth.

FIG. 1 shows a container used for evaluating the state of dispersion of fats and oils. FIG. 2 shows a shaking method in the evaluation of the dispersed state of fats and oils. FIG. 3 shows an image obtained when the test surface of the test solution is viewed from above when testing the fat and oil dispersion state, which is a typical dispersion state corresponding to dispersion level 1 (poor dispersion state). Is shown. Black portions are oil droplets. FIG. 4 shows an image obtained when the level of the test liquid is observed from the top during the test of the dispersion of fats and oils, which shows a typical dispersion state corresponding to dispersion level 2 (good dispersion state). Show. Black portions are oil droplets. FIG. 5 shows an image obtained when the level of the test liquid was observed from the top during the test of the dispersion of fats and oils, which shows a typical dispersion corresponding to dispersion level 3 (very good dispersion state). Indicates the status. Black portions are oil droplets.

  The packaged beverage of the present invention (hereinafter, also referred to as “the beverage of the present invention”), a related method, and the like will be described below.

(Black tea-derived polyphenol)
The black tea-derived polyphenol used in the present invention can be obtained by extracting black tea leaves obtained by fermenting Camellia Sinensis leaves with a solvent such as water.

  For the extraction, black tea leaves or crushed black tea leaves can be used. The extraction solvent is typically water, an alcohol such as ethanol, or a combination thereof. The extraction temperature is not particularly limited, but is typically 50 to 95C, 60 to 80C, or 70C. The extraction time is not particularly limited, but is typically 30 seconds to 24 hours, or 1 minute to 3 hours. The amount of the solvent such as water used for the extraction is typically 15 volumes or more, 15 to 150 volumes, or 30 to 40 volumes relative to the weight of the tea leaves.

  The obtained extract is concentrated or dried as necessary to obtain a black tea extract containing black tea polyphenol. The extract may be purified if necessary.

  The total content of polyphenols derived from black tea in the beverage of the present invention is 0.07 to 31.5 ppm, preferably 0.09 to 24.5 ppm, more preferably 0.25 to 14.0 ppm, and more preferably 0.35 to It is 10.5 ppm. When the content of the black tea-derived polyphenol is less than 0.07 ppm, a refreshing feeling and sharpness may not be sufficiently obtained. Moreover, when the content of the total polyphenol exceeds 31.5 ppm, the taste and appearance may be impaired in Chu-Hi-likeness.

  The “total content of black tea-derived polyphenols” in the present specification means an amount in terms of tannic acid. More specifically, assuming that all the black tea-derived polyphenols contained are tannic acid, the amount of polyphenols is determined from the measurement results. For measuring the total content of polyphenols (in terms of tannic acid), a known method such as the FOLIN-DENIS method can be used. When the FOLIN-DENIS method is used, for example, by comparing the degree of color development of a test solution with a control solution containing tannic acid at a predetermined concentration, the total content of polyphenols in terms of tannic acid can be determined.

  In the present specification, ppm means ppm by weight / volume, which corresponds to mg / L.

  In order to adjust the content of the black tea-derived polyphenol, the amount of the black tea-derived polyphenol or a raw material containing the same may be adjusted.

(Citric acid and malic acid)
Citric acid is an organic acid that is often contained in citrus fruits such as lemon, and has a slightly astringent sour taste. Malic acid is an organic acid often contained in apples and the like, and has a refreshing sour taste.

  The sum of the contents of citric acid and malic acid contained in the beverage of the present invention is 0 to 18.0 g / L, preferably 0.01 to 18.0 g / L, and more preferably 0.1 to 15. 0 g / L. The beverage may contain only one of citric acid and malic acid, or both.

  The contents of citric acid and malic acid can be quantified using a known method such as an HPLC method. In order to adjust the contents, the amounts of citric acid and malic acid to be used, or the amounts of raw materials containing them, may be adjusted.

(Absorbance)
Although the beverage of the present invention contains black tea-derived polyphenol, the liquid color of the beverage is not deep. The absorbance at 500 nm of the beverage is preferably 0.2 or less, more preferably 0.09 or less, more preferably 0.07 or less, and more preferably 0.05 or less.

(alcohol)
The beverage of the present invention may contain alcohol. As used herein, the term “alcohol” means ethanol unless otherwise specified.

  Alcohol may be contained in the beverage by any means, but one of the particularly preferred embodiments of the present invention is chuhai, so that the beverage of the present invention preferably contains distilled spirits. Distilled liquor is not limited by its raw materials or production method. Examples of the distilled liquor include spirits (eg, vodka, rum, tequila, gin, aquabit, corn), neutral spirits, liqueurs, whiskeys (eg, whiskey and brandy), and shochu.

  The alcohol content of the beverage of the present invention is preferably 1 to 10 v / v%, and still more preferably 5 to 8 v / v%.

  In the present specification, the alcohol content of the beverage can be measured by any known method. For example, the alcohol content can be measured by a vibratory densitometer. Specifically, a sample was prepared by removing carbon dioxide from the beverage by filtration or ultrasonic waves, and the sample was subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. was measured. (Heisei 19 Revenue Code No. 6, Revised on June 22, 2007) "Table 2 Conversion Table of Alcohol Content and Density (15 ℃) and Specific Gravity (15/15 ℃)" You can ask.

(Limonene)
The beverage of the present invention may contain limonene. Here, limonene means d-limonene. Limonene may be derived from fruit juice or fragrance.

  When the beverage of the present invention contains limonene, the content of limonene in the beverage is preferably 0.01 ppm or more, more preferably 0.1 ppm or more. There is no upper limit for the limonene content as long as the effects of the present invention are obtained, but the upper limit for the limonene content is preferably 90 ppm, 50 ppm, or 10 ppm. For example, the limonene content may be from 0.01 to 90 ppm, 0.1 to 50 ppm, or 0.1 to 10 ppm. The content of d-limonene may be measured by any known method such as GC-MS and HPLC. The following shows typical analysis conditions of GC-MS.

<GC-MS analysis conditions>
The beverage serving as a sample is subjected to gas chromatography-mass spectrometry (GC-MS) under the following conditions. The GC analysis conditions are as follows.
GC device: Agilent Technologies GC-MSD
GC oven temperature condition: 40 ° C (5 minutes) -6 ° C / min-240 ° C
Mass spectrometry (MS) conditions Quadrupole: 150
Ion source setting: 230
Area value calculation conditions Total ion mode mass (LOW): 35
Mass (HIGH): 550
Column: DB-WAXETR 60 m, inner diameter 320 μm, film thickness 0.25 μm
Sample pretreatment conditions: 80 μL of sample and internal standard substance (decanoic acid methyl ester 20 ppm)
Alcohol aqueous solution) 20 μL mixed in 20 mL screw cap vial Dynamic head space condition device: Gestel MPS
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Supply amount of gas for sample vaporization: 3000 ml
Sample vaporization gas supply rate: 100 ml / min
Sample vaporization gas type: Nitrogen peak retention time: Component and concentration are identified by MS analysis.
Standard substance: limonene (sweetness)
The sweetness of the beverage of the present invention is preferably less than 20%, more preferably 0.1 to 10%, even more preferably 0.5 to 5% in terms of sucrose. The degree of sweetness of the beverage is obtained by converting the amount (weight concentration) of each sweet component contained in the beverage into a corresponding amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose, Next, it can be determined by totaling the sucrose sweetness converted amounts of all the sweet components contained in the beverage (including the sweet components derived from fruit juice and the like). The relative ratio of the sweetness of each sweet component to the sweetness of sucrose 1 can be determined from a known sugar sweetness conversion table (for example, page 11 of Beverage Japan's “Drinking Dictionary of Drinks”).

(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure or from Tuenhagen. The carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator, or the carbon dioxide may be absorbed in the beverage by spraying the beverage into a tank filled with carbon dioxide. Then, the beverage and the carbonated water may be mixed. The carbon dioxide pressure is adjusted using these means as appropriate.

The carbon dioxide gas pressure at a liquid temperature of the beverage of the present invention of 20 ° C. is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm ² , more preferably 0.8 to 2.8 kgf / cm ² . Further, the carbon dioxide gas pressure may be 0.8 to 2.5 kgf / cm ² . In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide gas pressure. In the present specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure at 20 ° C.

(Fruit juice)
The beverage of the present invention may contain fruit juice. The fruit juice may be in the form of straight fruit juice, which uses fruit juice obtained by squeezing fruit as it is, or concentrated fruit juice. In addition, clear juice, cloudy juice can also be used, and whole fruit juice, which is obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly rigid solids such as seeds, fruit puree over the fruit, or dried Fruit juice obtained by crushing or extracting the fruit pulp can also be used.

  The type of juice is not particularly limited, for example, citrus juice (orange juice, unshiu orange juice, grapefruit juice, lemon juice, lime juice, citron juice, iyokan juice, Natsumikan juice, hassaku juice, ponkan juice, Shiikuwasha juice, Kabosu juice, etc.), grape juice, peach juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, litchi juice, papaya juice, passion fruit juice, etc.), and other fruit juices (ume juice, Pear juice, apricot juice, plum juice, berry juice, kiwifruit juice), strawberry juice, melon juice and the like. These juices may be used alone or in combination of two or more.

  The content of the juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w% or less than 10 w / w% in terms of the juice rate.

  In the present invention, the "juice ratio" in the beverage is calculated by the following conversion formula using the amount of juice (g) blended in 100 g of the beverage. In addition, when calculating the concentration magnification, it shall conform to the JAS standard, and shall exclude the refractometer readings for sugars such as sugars and honey added to fruit juice.

Juice ratio (w / w%) = <juice blended amount (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100
(Other ingredients)
In the beverage of the present invention, besides, as long as the effects of the present invention are not impaired, additives usually blended in the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, A pH adjuster, a quality stabilizer and the like can be blended.

(emulsifier)
The beverage of the present invention preferably has an emulsifier content of 0.1 w / w% or less (in the present specification, black tea-derived polyphenols are not included in the emulsifier). Nevertheless, fats and oils can be easily dispersed.

  As used herein, the term "emulsifier" means any of those generally known as emulsifiers, for example, glycerin fatty acid ester, sucrose fatty acid ester, quilt extract, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, Enjusaponin, barley husk extract, soybean saponin, sterol, sphingolipid, stearoyl lactate calcium, bile powder, tea seed saponin, tomato glycolipid, beet saponin, yucca foam extract, propylene glycol, sodium starch octenyl succinate, octenyl succinic acid Examples include starch and the like. In the present invention, the emulsifier is not limited to one directly added, and may be derived from an emulsifier contained in an emulsified flavor or the like.

(Dispersion of fats and oils)
When black tea-derived polyphenols are present in water, oil droplets generated when oils and fats are added to water are dispersed more finely than usual. That is, black tea-derived polyphenols can improve the ability of water or an aqueous solution to disperse fats and oils. The ability of the black tea-derived polyphenol and the ability of the beverage of the present invention containing the same to disperse fats and oils can be evaluated by performing the following tests.

<Preparation of test solution>
A test solution is obtained by dissolving a predetermined amount of black tea-derived polyphenol in an alcohol-containing beverage having the composition shown in Table 1 below. Alternatively, a beverage containing black tea-derived polyphenol is used as a test solution. 30 ml of the test solution is tested by a method having the following steps 1 to 7.

<Test>
Step 1. Manufactured by Toyo Sasaki Glass Co., Ltd. (Toyo Sasaki Glass Co., Ltd.), caliber about 4.9 cm, maximum outer diameter about 6.1 cm, thickness about 2 mm, height about 11.2 cm, depth about 7.5 cm, full capacity about 140 ml Pour 30 ml of the test solution into the glass container of
Step 2. The test liquid is allowed to stand at a liquid temperature of 23 ° C.,
Step 3. 200 μl of sharp oil (lar oil) (House Foods Co., Ltd.) was added to the test liquid that was allowed to stand, and the glass container was capped.
Step 4. The glass container is placed in a square container having an inner size of about 6.5 cm square fixed to a shaking device, and the square container is shaken at a rate of 250 times / minute for 1 minute so as to horizontally draw a circle having a diameter of 80 mm,
Step 5. With the glass container kept horizontal, the rotated test solution was allowed to stand at a solution temperature of 23 ° C. for 3 hours,
Step 6. Taking a picture of the liquid level from the top of the glass container; The obtained photographs are visually evaluated to determine the level of dispersion of fats and oils.

  The shape of the container used for the test is as shown in FIG. For the lid in step 3, parafilm or the like may be used. FIG. 2 shows a schematic diagram of the step 4. The glass container is placed in a square container having an inner size of about 6.5 cm and fixed to a shaking device. The shaking device used for shaking is typically BR-300LF from Taitec Corporation. In the case of using this apparatus, as shown in FIG. 2, the container is shaken while always facing the same direction. It is preferable that the photograph in the step 6 has a high resolution to some extent. For example, a photograph having a resolution of about 8 million pixels can be used.

  In step 7, it is preferable that the size of the oil droplets is small and that the oil droplets are distributed evenly over the entire liquid surface. Typical dispersion states corresponding to each dispersion level are shown in FIGS. Based on these, the dispersion level of the fat or oil in the test liquid is determined. The better the dispersion state, the higher the dispersion level. If the dispersion level is 2 or more, it is determined that the ability to disperse fats and oils is sufficient.

(Container-packed beverage)
The beverage of the present invention is provided in a packaged form. The form of the container includes, but is not limited to, metal containers such as cans, plastic bottles, paper packs, bottles, pouches, and the like. For example, a sterilized container-packed product can be manufactured by a method of performing heat sterilization such as retort sterilization after filling the beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.

(Method)
The invention, in another aspect, is a method for producing a packaged beverage. The method includes the following steps.

Adjusting the content of black tea-derived polyphenol in the beverage to 0.07 to 31.5 ppm,
A step of adjusting the sum of the respective contents of citric acid and malic acid in the beverage to 0 to 18.0 g / L, and a step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less.

  Methods for adjusting the black tea-derived polyphenol content, the total content of citric acid and malic acid, and the absorbance in the beverage are as described above for the beverage or are obvious from them. The timing is not limited. For example, the above steps may be performed simultaneously, separately, or the order of the steps may be changed. It is only necessary that the finally obtained beverage satisfies the above conditions. Preferred ranges of the black tea-derived polyphenol content, the total content of citric acid and malic acid, the absorbance, the alcohol content, and the carbon dioxide pressure are as described above for the beverage. Further, specific examples and amounts of other components to be added, and further, the degree of sweetness are as described above for the beverage.

  The production method of the present invention can improve the refreshing feeling and / or sharpness of a packaged beverage. Therefore, in another aspect, the production method is a method for improving the refreshing feeling and / or sharpness of the packaged beverage. This can be achieved without compromising the chu-hi feeling.

(Food and drink composition for washing out fats and oils in the mouth)
When black tea-derived polyphenols are present, oil droplets generated when oils and fats are added to water are finely dispersed. For this reason, the compound can improve the ability of water or an aqueous solution to wash out oils and fats brought into the mouth by a meal or the like from the mouth. Accordingly, the present invention, in another aspect, is a food and drink composition for washing away fats and oils in the mouth, comprising a polyphenol derived from black tea as an active ingredient. The fat may be brought into the mouth by a meal or may be brought in another way.

  The form of the food / beverage composition is not particularly limited, and is, for example, an alcoholic beverage such as a soft drink (eg, a sports drink, a carbonated beverage, a fruit juice beverage), a chuhai taste beverage, and a chuhai. Alternatively, it may be in the form of tablets, granules, powders, capsules (including soft capsules) and the like. The food and drink composition may be, for example, a functional food, a health supplement, a nutritional food, a special use food, a food for specified health use, a dietary supplement, a dietary food, a health food, a supplement, and the like.

  The food and drink composition for washing out fats and oils in the mouth can be given various labels related to the washing-out effect. The present invention also relates to a food and drink composition for washing out fats and oils in the mouth, with the following indications: "fits a greasy meal", "washes out meal oils", "good grease in the mouth", " "Refresh the oil" or a display that can be regarded as the same. The indication can be on the composition itself or on a container or package containing it. Those with these indications can be considered to be intended to be used for the purpose of washing off fats and oils.

  The content of the black tea-derived polyphenol in the food or drink composition is not particularly limited, but is typically 0.07 to 31.5 ppm.

(Numeric range)
For clarity, a numerical range represented by a lower limit and an upper limit in this specification, that is, “lower limit to upper limit” includes the lower limit and the upper limit. For example, "1-2
Ranges include 1 and 2.

  Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

(Test Example 1) Contents of black tea-derived polyphenol and citric acid A black tea extract containing black tea-derived polyphenol was produced as follows. After 90 g of black tea leaves were put into 810 ml of water at 95 ° C., the mixture was extracted at a temperature of 80 to 95 ° C. for 45 minutes with occasional stirring. This extract was filtered with filter paper to obtain a first extract filtrate. The tea leaves remaining in the above-mentioned extraction step were collected, poured again into 720 ml of water at 95 ° C, and then extracted at a temperature of 80 to 95 ° C with occasional stirring for 45 minutes. This extract was filtered with filter paper to obtain a second extract filtrate. The first and second extraction filtrates were mixed to obtain 1250 g of black tea extract. 50 g of this extract was concentrated and freeze-dried to obtain 1 g of black tea extract.

The amounts of the black tea extract and citric acid (citric anhydride: San-Ei Gen FFI Co., Ltd.) were adjusted to prepare a sample as a drink having a carbon dioxide pressure of 1.5 kgf / cm ² and a comparative example. Their formulations are as shown in Table 2 below.

  The contents of the obtained sample and the citric acid, the black tea extract, and the black tea-derived polyphenol of the comparative example are as described in Tables 3A to 3G. In the table, the total content of black tea-derived polyphenols is described as “total polyphenols”, which are tannic acid-equivalent values obtained using the FOLIN-DENIS method. The alcohol content of all of the obtained comparative examples and samples was 5 v / v%, and the sweetness was equivalent to a sucrose 2.46% aqueous solution (sweetness 2.46%). Sensory evaluation, dispersion of fats and oils, absorbance, and appearance were tested by the methods described below, and comprehensive evaluation was also performed based on the results. These test methods and evaluation criteria are also used in other test examples unless otherwise specified.

<Sensory evaluation>
Three trained panelists evaluated the balance of the taste (chubby, carbonated, sweet, sour, fruity, etc.) of the obtained sample and comparative example by a scoring method. Was evaluated. Three expert panelists scored them on a scale of 5 out of 5: "Excellent" = 5, "Excellent" = 4, "Good" = 3, "Not good" = 2, "Poor" was evaluated at one point, and the average of the evaluation points was calculated.

  In addition, the degree of aftertaste (crispness) was evaluated in the same manner as the above-mentioned taste balance. Three expert panelists rated their degree on a scale of 5: "Very good" = 5, "Good" = 4, "Feel" = 3, "Slightly" = 2, " "I do not feel" = 1 point, and the average of the evaluation points was calculated.

<Evaluation of dispersion state of fats and oils>
The manufactured sample and the comparative example were used as test liquids and tested by a method having the following steps 1 to 7.

Step 1. Manufactured by Toyo Sasaki Glass Co., Ltd. (Toyo Sasaki Glass Co., Ltd.), caliber about 4.9 cm, maximum outer diameter about 6.1 cm, thickness about 2 mm, height about 11.2 cm, depth about 7.5 cm, full capacity about 140 ml Pour 30 ml of the test solution into the glass container of
Step 2. The test liquid is allowed to stand at a liquid temperature of 23 ° C.,
Step 3. 200 μl of sharp oil (lar oil) (House Foods Co., Ltd.) was added to the test liquid that was allowed to stand, and the glass container was capped.
Step 4. The glass container was placed in a square container having an inner size of about 6.5 cm fixed to a shaking device, and the square container was shaken at a rate of 250 times / minute for 1 minute so as to horizontally draw a circle having a diameter of 80 mm,
Step 5. With the glass container kept horizontal, the rotated test solution was allowed to stand at a solution temperature of 23 ° C. for 3 hours,
Step 6. Taking a picture of the liquid level from the top of the glass container; The obtained photographs are visually evaluated to determine the level of dispersion of fats and oils.

  In step 7, it is preferable that the size of the oil droplets is small and that the oil droplets are distributed evenly over the entire liquid surface. The dispersion level of the test liquid was determined based on FIGS. 3 to 5 showing typical dispersion states corresponding to the respective dispersion levels. 3 shows a typical example of the dispersion level 1 (the dispersion state is bad), FIG. 4 shows a typical example of the dispersion level 2 (the dispersion state is good), and FIG. 5 shows a typical example of the level 3 (the dispersion state is very good).

<Absorbance and appearance>
The absorbance at 500 nm of the obtained sample and the comparative example was also measured. Shimadzu Corporation UV-1700 was used for the measurement.

  In addition, three trained panelists visually evaluated that it is preferable that the liquid color and shape on the appearance do not significantly change as compared with the comparative example. The degree is rated out of 5 points: "Very good" = 5, "Excellent" = 4, "Good" = 3, "Not good" = 2, "Bad" = 1 The evaluation was made and the average of the evaluation points was calculated.

<Comprehensive evaluation>
Three expert panelists comprehensively evaluated the preference as a Chu-Hi beverage based on the above sensory evaluation on balance and aftertaste (crispness), evaluation of the dispersion state of fats and oils, absorbance, and appearance test results. The evaluation criteria are as follows.

  A perfect score of 5: “Excellent” = 5, “Excellent” = 4, “Good” = 3, “Normal” = 2, “Poor” = 1. The average of the evaluation points was calculated. One point after the decimal point of the average point is rounded off, and a five-point rating is provided. Five points are “◎ +”, four points are “◎”, three points are “○”, two points are “△”, and one point is “△”. Two points (点) or more were evaluated as “×”.

  The results are shown in the table below.

  As shown in these tables, good results were obtained with beverages containing a specific range of citric acid content and a specific range of black tea-derived polyphenols.

  Next, it was determined whether the presence of citric acid affected the effect. Specifically, a beverage of Sample 1-6 'was prepared with the same composition as Sample 1-6 except that it did not contain citric acid, and was subjected to the same test as described above. The formulations and results are shown below. As is clear from the test results, good results were obtained without citric acid.

(Test Example 2) Comparative evaluation of citric acid and malic acid A beverage (sample 1-12) was produced with the same composition as sample 1-6 except that citric acid was replaced with malic acid. The composition is as shown in the following table. The results obtained by performing the same tests as in Test Example 1 on the obtained samples are shown below.

  At the same concentration as citric acid, even when malic acid was used, it was found that test results such as sensory evaluation were equivalent to those of citric acid.

(Test Example 3) Influence of alcohol Beverages (sample 1-13, sample 1-13 ', sample 1-14) were produced with the same composition as sample 1-6 except that the alcohol content was changed. The composition is as shown in the following table. The results obtained by performing the same tests as in Test Example 1 on the obtained samples and Comparative Examples are shown below.

  Good results were obtained without the presence of alcohol. When alcohol was present, the effect of the present invention was excellent irrespective of the amount of alcohol.

(Test Example 4) Influence of sweetener Beverages (samples 1-15-1-17) were produced with the same composition as sample 1-6 except that fructose-glucose liquid sugar was changed to a high-intensity sweetener. The composition is as shown in the following table. The sweetness in terms of sucrose of Samples 1-15 to 1-17 was 2.46%. The results obtained by performing the same tests as in Test Example 1 on the obtained samples are shown below.

  It has been found that similarly good results can be obtained with different sweeteners.

(Test Example 5) Influence of limonene Beverages (samples 1-18 to 1-21) were produced with the same composition as sample 1-6, except that a fixed amount of limonene was added. The formulations are shown in the table below. The same test as in Test Example 1 was performed on the obtained sample. The results are shown below. Even better effects were obtained when a specific amount of limonene was present.

Claims (12)

A packaged beverage,
The total content of black tea-derived polyphenols is 0.07 to 31.5 ppm,
The sum of the contents of citric acid and malic acid is 0 to 18.0 g / L,
A limonene content of 0.01 to 90 ppm, and an absorbance at a wavelength of 500 nm of 0.2 or less;
The beverage. The beverage according to claim 1, wherein the content of limonene is 0.1 to 10 ppm.   The beverage according to claim 1 or 2, wherein the sweetness is less than 20% in sucrose conversion.   The beverage according to any one of claims 1 to 3, which comprises fruit juice.   The beverage according to any one of claims 1 to 4, which is a chuhai or chuhai taste beverage.   The beverage according to any one of claims 1 to 5, wherein the content of the emulsifier is 0.1 w / w% or less.   The beverage according to any one of claims 1 to 6, further comprising carbonic acid.   Further, the beverage according to any one of claims 1 to 7, wherein the alcohol content is 1 to 10 v / v%.   The beverage according to any one of claims 1 to 8, wherein the sum of the respective contents of citric acid and malic acid is 0.01 to 18.0 g / L. A method for producing a packaged beverage,
Adjusting the total content of black tea-derived polyphenols in the beverage to 0.07 to 31.5 ppm,
Adjusting the sum of the respective contents of citric acid and malic acid in the beverage to 0 to 18.0 g / L,
The method according to any one of the preceding claims, comprising: adjusting the content of limonene in the beverage to 0.01 to 90 ppm; and adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. A method for improving the refreshing feeling and / or sharpness of a packaged beverage,
Adjusting the total content of black tea-derived polyphenols in the beverage to 0.07 to 31.5 ppm,
Adjusting the sum of the respective contents of citric acid and malic acid in the beverage to 0 to 18.0 g / L,
The above method, comprising: adjusting the content of limonene in the beverage to 0.01 to 90 ppm; and adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less.   A food or drink composition for washing away fats and oils in the mouth, comprising a polyphenol derived from black tea as an active ingredient.