JP6776383B2 - Tea beverages and their manufacturing methods - Google Patents

Description

The present invention relates to a containerized tea beverage containing indigestible dextrin and a method for producing the same. The present invention also relates to a method for suppressing deterioration of liquid color of a packaged tea beverage.

In recent years, beverages, especially tea beverages extracted from tea leaves, are served as they are at homes and cafes, and on the other hand, they are sold in large numbers as industrially produced beverage products in sealed containers such as cans and PET bottles. The demand for it has expanded rapidly. Such so-called sealed beverage products are different from those that are extracted from tea leaves and immediately used for drinking as in homes and cafes, for distribution and storage from manufacturing to consumer drinking. Since it is inevitable that it takes a certain period of time, heat sterilization is performed. As a result, the quality of beverages in sealed containers deteriorates due to this heat sterilization, and they are stored at high temperatures for a long period of time for distribution and storage at room temperature, and in hot sales, can warmers, and vending machines. In some cases, deterioration of appearance quality such as flavor and liquid color is promoted. Among them, typical deterioration is deterioration of liquid color due to oxidation or the like.

For this reason, in containerized beverages, especially so-called neutral beverages such as green tea, oolong tea, and black tea, ascorbic acid and erythorbic acid are generally used as antioxidants in order to alleviate deterioration of liquid color during heat sterilization and storage. Acids, water-soluble salts thereof, etc. may be added. However, if ascorbic acid or the like is contained above a certain level, the pH becomes acidic, and in order to prevent this, a layer or the like may be added, but a “salty taste” accompanied by sliminess derived from the sodium salt is generated. This may cause another problem in flavor as one of the factors of "taste like a packaged beverage".

For this reason, various methods have been studied for the purpose of suppressing deterioration of the liquid color of tea beverages. For example, Patent Document 1 describes green tea obtained by adding one or more alkaline solutions selected from baking soda, sodium carbonate, potassium carbonate, sodium hydroxide, and potassium hydroxide in the process of producing crude tea. A method for producing green tea is disclosed, which adjusts the pH to a constant range when pulverized and added water to form a suspension. Further, Patent Document 2 relates to a method for producing crude tea in the production of green tea by taking out and drying tea leaves at a stage where the conventional refinement process is not completed, or by shortening the refinement process and drying. A method for producing green tea having excellent color development of tea leaves is disclosed. However, these methods are inventions related to a tea making process, require a large-scale tea making facility, and need to manage a complicated process, so that there is a problem that they lack practicality.

On the other hand, Patent Document 3 discloses a browning inhibitor composed of a superheated steam extract of tea leaves and a method of using the same as a browning inhibitor for tea beverages. Further, Patent Document 4 discloses a packaged beverage in which the brown color is suppressed with time by using ethylenediaminetetraacetic acid or a salt thereof in combination. However, in these methods, there is a concern that the flavor may be deteriorated by the substance added to suppress the deterioration of the liquid color of the tea beverage and the appearance may be deteriorated by the change of the added substance itself.

By the way, due to the increase in health consciousness in recent years, the number of soft drinks to which food materials having health functionality are added is increasing year by year in order to stimulate the demand of health conscious consumers. Indigestible dextrin is known to have dietary fiber, intestinal regulation, blood sugar level rise suppression effect, triglyceride rise suppression effect, etc., and its addition to various foods including soft drinks is being considered. ing. Further, as in Patent Document 5, attempts have been made to add dextrin to tea beverages.

Japanese Unexamined Patent Publication No. 2014-198039 Japanese Unexamined Patent Publication No. 2002-34457 JP-A-2007-75061 Japanese Unexamined Patent Publication No. 2006-166771 Japanese Unexamined Patent Publication No. 2003-145

The present inventors have stated that when a tea beverage contains indigestible dextrin, which is a food material having health functionality, and is sterilized to produce a packaged tea beverage, the deterioration of the liquid color of the tea beverage increases. Found (see Reference Example 1 below).
Therefore, the present invention is a novel method capable of suppressing deterioration of liquid color in a containerized tea beverage containing indigestible dextrin by a simple method that does not require large-scale equipment without impairing the original flavor of the tea beverage. An object of the present invention is to provide a containerized tea beverage containing indigestible dextrin and a method for producing the same.

The present inventors have made it difficult by setting the content of polyphenol contained in 100 mL of packaged tea beverage to a certain range as the amount of tannin and keeping the content of caffeine contained in the tea beverage to a certain amount or less. It has been found that the deterioration of liquid color of digestible dextrin-containing packaged tea beverage can be suppressed. The present invention is based on these findings.

That is, according to the present invention, the following invention is provided.
(1) A packaged tea beverage containing polyphenols and resistant dextrin, and the content of polyphenols contained in 100 mL of the tea beverage is 10 to 100 mg as a tannin amount, and 100 mL of the tea beverage A packaged tea beverage having a caffeine content of 8.0 mg or less.
(2) The packaged tea beverage according to (1), wherein the ratio (tannin / caffeine) of the amount of tannin contained in the tea beverage to the content of caffeine is 6 or more.
(3) The packaged tea beverage according to (1) or (2), wherein the ratio (potassium / tannin) of the potassium content and the tannin content contained in the tea beverage is 0.18 or less.
(4) A method for producing a packaged tea beverage containing polyphenols and resistant dextrin from a tea extract so that the content of polyphenols in 100 mL of the tea beverage is 10 to 100 mg as a tannin amount. A method for producing a packaged tea beverage, which comprises a step of adjusting a tea extract and a step of adjusting the tea extract so that the content of caffeine in 100 mL of the beverage is 8.0 mg or less.
(5) A method for suppressing deterioration of the liquid color of a packaged tea beverage containing polyphenols and resistant dextrin so that the content of polyphenols in 100 mL of the tea beverage is 10 to 100 mg as a tannin amount. Deterioration of the liquid color of the packaged tea beverage, which comprises adjusting the tea extract and adjusting the tea extract so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less. Suppression method.

According to the present invention, even when indigestible dextrin, which is a food material having health functionality, is added to a packaged tea beverage, deterioration of the liquid color of the tea beverage can be suppressed, so that the original flavor of the tea beverage and the original flavor of the tea beverage can be suppressed. It is advantageous in that it is possible to provide a beverage to which physiological functions such as indigestible dextrin's intestinal regulation effect, blood glucose level increase inhibitory effect, and neutral fat increase inhibitory effect are imparted while maintaining the appearance.

FIG. 1 is a graph showing the relationship between the amount of indigestible dextrin added (%) in tea beverages and the a ^* value. FIG. 2 is a graph showing the relationship between the caffeine concentration (mg / 100 mL) and the a ^* value in a tea beverage containing 2% of indigestible dextrin.

Specific description of the invention

Packaged Tea Beverage The packaged tea beverage of the present invention is a packaged tea beverage containing polyphenols and resistant dextrin, and the content of polyphenols contained in 100 mL of the tea beverage is 10 to 100 mg as the amount of tannin. It is a packaged tea beverage in which the content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less. The packaged tea beverage of the present invention can suppress deterioration of liquid color while maintaining the original flavor of the tea beverage.

The indigestible dextrin contained in the packaged tea beverage of the present invention includes roasted dextrin obtained by acidifying and / or heating plant-derived starch such as corn, wheat, rice, beans, potatoes, and tapioca. , A water-soluble dietary fiber that has been treated with α-amylase and / or glucoamylase as needed and then desalted and decolorized as needed, and has indigestible characteristics. This indigestible dextrin can be obtained, for example, by adding a small amount of hydrochloric acid to starch, heating it, and treating it with an enzyme. Eshin No. 13 ("About the analysis method of nutritional components, etc. in the nutrition labeling standard") A dextrin containing an indigestible component measured by a high-speed liquid chromatograph method (enzyme-HPLC method), which is a method for analyzing dietary fiber according to the above, preferably a dextrin containing 85 to 95% by mass of the indigestible component. Say. In the present invention, the reduced product produced by hydrogenation is also included in the indigestible dextrin. As the indigestible dextrin and its reduced product (reduced indigestible dextrin), commercially available products can be used.

The content of indigestible dextrin in the tea beverage of the present invention can be determined in consideration of blood glucose level elevation inhibitory action, serum cholesterol lowering action or triglyceride elevation inhibitory action, intestinal regulation action, etc. The lower limit of the content of indigestible dextrin in the tea beverage of No. 1 is 0.3% by mass or more, preferably 0.5% by mass or more, and more preferably 0.8% by mass or more in consideration of its physiological function. Can be done. Further, as shown in Reference Example 1 below, addition of the indigestible dextrin to the packaged tea beverage accelerates the deterioration of the liquid color of the tea beverage. Therefore, the indigestible dextrin in the tea beverage is promoted. The content can be, for example, 5% by mass or less, preferably 3% by mass or less, and more preferably 2.5% by mass or less. When the beverage container is 250 mL or more, the content of indigestible dextrin can be 1 g or more, preferably 5 g or more per beverage container, and the upper limit of the content of indigestible dextrin is 50 g per beverage container. It can be as follows.

In the packaged tea beverage of the present invention, DE (abbreviation of Dextrose Equivalent, which means the value of the reducing power of the sugar solution per solid content when glucose is 100) is 8 or more and 20 or less. Digestible dextrose can be used. In the packaged tea beverage of the present invention, indigestible dextrin in which 50% or more of the glucosidic bonds are glucosidic bonds 1 → 4 can also be used. In the packaged tea beverage of the present invention, indigestible dextrin derived from cornstarch can be further used.

The tea extract used in the packaged tea beverage of the present invention is not particularly limited, but a tea extract or a concentrated solution thereof produced by using the method used for preparing a normal tea extract may be used. it can. For example, by mixing and contacting tea leaves and water (0 to 100 ° C), or by mixing or dissolving a concentrate or refined tea extract such as tea extract or tea powder in water (0 to 100 ° C). , A tea extract used for producing the tea beverage of the present invention can be obtained. Further, a mixture of the above tea extract and the above tea extract or tea powder may be used as a tea extract for producing the tea beverage of the present invention. When the tea leaves and water are mixed and contacted, the tea leaves and the tea extract can be separated by using a separation means such as centrifugation or filtration.

The tea leaves used for preparing the tea extract are not particularly limited, but tea leaves belonging to Camellia sinensis can be used, and unfermented teas such as green tea leaves such as sencha, tamaro, matcha, pot-roasted tea, bancha, and roasted tea. Not limited to this, semi-fermented tea such as Karyu tea, fermented tea such as tea, and post-fermented tea such as Puar tea can also be used. The tea leaves used for producing the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, but green tea leaves, oolong tea leaves, and black tea leaves are preferable. Further, when preparing the extract, any raw material other than tea leaves may be blended.

As the concentrate or refined product of the tea extract such as tea extract or tea powder, commercially available products such as polyphenone (manufactured by Mitsui Norin Co., Ltd.), sunphenon (manufactured by Taiyo Kagaku Co., Ltd.), and theafran (manufactured by ITO EN) can be used. .. In addition, these tea concentrates and refined teas may be used as they are, dissolved or diluted with water alone, or in combination with a plurality of types, or mixed with a tea extract. May be good.

The caffeine content contained in 100 mL of the tea beverage of the present invention is 8.0 mg or less, preferably 5.0 mg or less, more preferably 2.0 mg or less, still more preferably less than 1.0 mg. By setting the caffeine content in the 100 mL tea beverage of the present invention to 8.0 mg or less, deterioration of the liquid color of the packaged tea beverage can be suppressed.

The caffeine content in tea beverages can be reduced, for example, by sprinkling hot water or water during tea making, immersing in hot water or water, or using tea leaves extracted with supercritical carbon dioxide. In addition, the caffeine content in the tea beverage can be reduced by extracting the tea extract from the tea leaves at a low temperature or by using the second and subsequent extracts. Further, the caffeine content in the tea beverage can be reduced by treating the tea extract with an adsorbent such as activated carbon, white clay or resin or minerals. These reduction methods may be used alone or in combination. When white clay is used to reduce the caffeine content in the tea beverage, the method of contacting the white clay with the tea extract is not particularly limited as long as the tea extract comes into contact with the white clay, but for example, Examples include batch processing in which a fixed amount is sequentially processed by a contact tank, processing by dosing and holding in a pipe, and column processing in which a white clay-filled column is passed.

The clay used for producing the packaged tea beverage of the present invention includes acid clay, activated clay, bentonite, activated bentonite, saponite, and some or all combinations thereof. As the white clay used for producing the packaged tea beverage of the present invention, preferably acidic clay and activated clay and a combination thereof can be used, and more preferably acidic clay can be used.

The acid clay and activated clay used in the preferred embodiment of the packaged tea beverage of the present invention both have SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO and the like as general chemical components. When used in the production of the packaged tea beverage of the present invention, the SiO ₂ / Al ₂ O ₃ ratio is preferably 3 to 12, preferably 3 to 8. Further, it is preferable to use a composition containing 2 to 5% by mass of Fe ₂ O ₃ , 0 to 1.5% by mass of CaO, 1 to 7% by mass of MgO, etc. in the acid clay and the activated clay. ..

The specific surface area (m ² / g) of acid clay and activated clay used in the present invention is 50 m ² / g or more and less than 150 m ² / g in the case of acid clay, and 70 m ² / g or more and 300 m in the case of activated clay. It is preferably less than ² / g.

Among the white clay used in the present invention, acidic clay having a specific surface area (m ² / g) of 50 or more and less than 150 and a SiO ₂ / Al ₂ O ₃ ratio of 3 or more and less than 8 is preferable. Examples thereof include activated clay having a surface area (m ² / g) of 200 or more and less than 300, and a SiO ₂ / Al ₂ O ₃ ratio of 3 or more and less than 11.

As the preferable acid clay as described above, for example, commercially available products such as Mizuka Ace # 20, Mizuka Ace # 200, Mizuka Ace # 400, Mizuka Ace # 600, and Mizusawa Industrial Chemicals Co., Ltd. can be used. Further, as the preferable activated clay as described above, for example, commercially available products such as Galleon Earth NVZ, Galleon Earth V2, and Galleon Earth NF2 (manufactured by Mizusawa Industrial Chemicals Co., Ltd.) can be used. In addition, commercially available bentonites such as Clarit 100G, Clarit 125G, and Tonsil 531N (manufactured by Zudochemy Catalyst) can also be used as white clay.

The tea beverage of the present invention may have a caffeine content reduced by 60% or more (preferably 70% or more, more preferably 90% or more) as compared with the tea extract before the caffeine reduction treatment. it can. The caffeine content of tea extracts and tea beverages can be measured by high performance liquid chromatography (HPLC method). Examples of the HPLC analysis conditions include the conditions described in Examples.

The content of polyphenol contained in 100 mL of the tea beverage of the present invention is 10 to 100 mg, preferably 20 to 100 mg, more preferably 20 to 80 mg, and further preferably 30 to 80 mg as the amount of tannin. .. The polyphenol contained in the tea beverage of the present invention is not particularly limited, but means a component having a plurality of phenolic hydroxyl groups in the molecule, and is preferably a tea-derived polyphenol. The tea-derived polyphenols refer to various polyphenols contained in tea leaves, and specifically, not only primary polyphenols such as catechins and proanthocyanidins, but also theaflavins, which are products of oxidative polymerization and the like thereof. , Ouron theanin, theaflavins, thearubigins and other secondary polyphenols are also included. By setting the content of polyphenol contained in the 100 mL tea beverage of the present invention to 10 to 100 mg (more preferably 20 to 100 mg) as the amount of tannin, it is possible to obtain a tea beverage that does not impair the original flavor of the tea beverage. it can.

The content of total polyphenols contained in the tea beverage of the present invention can be defined as the amount of tannins. The "tannin amount" is, for example, the total polyphenol content contained in the tea beverage by measuring the tannin amount of the tea leaf extract and / or the tea extract and containing the tannin amount within a desired concentration range. Can be adjusted to a predetermined range. Alternatively, the tannin amount of the product tea beverage can be adjusted by adding a predetermined amount of the tea leaf extract and / or the tea extract whose tannin amount has been adjusted in advance, and accordingly, it is included in the tea beverage of the present invention. The content of polyphenols can be adjusted.

In the present invention, the "tannin amount" is a standard for evaluating the amount of polyphenols in teas, edited by the Japan Food Analysis Center, "Explanation of the 5th Edition Japanese Food Standard Ingredient Analysis Manual" (edited by the Japan Food Analysis Center, Central Regulations, It can be measured by using the official method (iron tartrate absorbance method) described in July 2001, p.252). In this measuring method, a calibration curve prepared using ethyl gallate as a standard substance is used by measuring the absorbance (540 nm) of the purple component generated by reacting the polyphenol in the liquid with the iron tartrate reagent. Can be quantified. The amount of tannin can be obtained by multiplying the quantified value thus obtained by 1.5 times.

The total amount of polyphenols contained in the tea beverage of the present invention can also be adjusted, for example, by adding a commercially available polyphenol preparation. Examples of commercially available polyphenol preparations include polyphenone 70A (manufactured by Mitsui Norin Co., Ltd.), Sanphenon 90S (manufactured by Taiyo Kagaku Co., Ltd.), and theafran (manufactured by ITO EN).

According to a preferred embodiment of the packaged tea beverage of the present invention, the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more, preferably 10 or more, more preferably. Is 20 or more, more preferably 50 or more. By setting the ratio (tannin / caffeine) of the amount of tannin contained in the tea beverage to the content of caffeine to 6 or more, deterioration of the liquid color of the packaged tea beverage can be further suppressed.

According to a preferred embodiment of the packaged tea beverage of the present invention, the ratio of the potassium content to the tannin content (potassium / tannin) contained in the tea beverage is 0.18 or less, preferably 0.17 or less. Yes, more preferably 0.15 or less tea beverages are provided. By setting the ratio (potassium / tannin) of the potassium content and the tannin amount contained in the tea beverage to 0.18 or less, deterioration of the liquid color of the packaged tea beverage can be further suppressed. The potassium content contained in the tea beverage can be measured, for example, as described in the following Examples.

In the preparation step of the packaged tea beverage of the present invention, various optional components (for example, antioxidant, pH adjuster, preservative, flavor) that can be blended in the packaged tea beverage may be added. When the tea concentrate or refined tea is treated with white clay, the tea extract may be diluted to a concentration suitable for the tea beverage by adding water suitable for the packaged beverage.

In addition, the compounding solution obtained in the above compounding step can be sterilized according to a conventional method and filled in a container. Sterilization may be performed before or after filling the container.

The container of a packaged beverage means a closed container capable of cutting off contact between the contents and the outside air, and examples thereof include transparent containers such as PET bottles and bottles and opaque containers such as cans and paper containers. The packaged tea beverage of the present invention is more preferably a transparent or translucent PET bottle packaged beverage because the color of the tea beverage is produced to the consumer through the container. The capacity of the container is not particularly limited, and examples thereof include 500 mL and 2000 mL.

According to a preferred embodiment of the packaged tea beverage of the present invention, the packaged tea beverage containing polyphenol and indigestible dextrin, and the content of polyphenol contained in 100 mL of the tea beverage is 10 to 10 as the amount of tannin. It is 100 mg, the content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less, and the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more bottling tea beverages are provided.

According to another preferred embodiment of the packaged tea beverage of the present invention, the packaged tea beverage containing polyphenol and resistant dextrin, the content of polyphenol contained in 100 mL of the tea beverage is the tannin amount. It is 10 to 100 mg, and the content of caffeine contained in 100 mL of the tea beverage is 8.0 mg or less, and the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine). A packaged tea beverage in which the ratio of the content of potassium contained in the tea beverage to the amount of tannin (potassium / tannin) is 0.18 or less is provided.

Method for Producing Packaged Tea Beverage The method for producing a packaged tea beverage of the present invention is a method for producing a packaged tea beverage containing polyphenol and resistant dextrin from a tea extract in 100 mL of the tea beverage. The step of adjusting the tea extract so that the content of polyphenol in the tea is 10 to 100 mg as the amount of tannin, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less. It is a method for producing a packaged tea beverage, which comprises a step of (preferably adjusting with white clay, more preferably with acidic white clay). Any of these steps may be performed first. The packaged tea beverage produced by the production method of the present invention can suppress deterioration of liquid color while maintaining the original flavor of the tea beverage.

According to a preferred embodiment of the method for producing a packaged tea beverage of the present invention, the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more, preferably 10 or more. It comprises a step of adjusting the tea extract so as to be more preferably 20 or more, still more preferably 50 or more, and according to a more preferable embodiment, further, the content of potassium and the amount of tannin contained in the tea beverage. The tea extract is adjusted so that the ratio (potassium / tannin) of the tea is 0.18 or less, preferably 0.17 or less, more preferably 0.15 or less.

The polyphenol, indigestible dextrin, caffeine and the like used in the method for producing a packaged tea beverage of the present invention may be the same as those used in the production of the packaged tea beverage of the present invention.

According to a preferred embodiment of the method for producing a packaged tea beverage of the present invention, it is a method for producing a packaged tea beverage containing polyphenol and resistant dextrin from a tea extract, and 100 mL of the polyphenol in the tea beverage is produced. In the step of adjusting the tea extract so that the content of tannin is 10 to 100 mg, the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less ( (Preferably adjusted with white clay, more preferably with acidic white clay), and the tea extract so that the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more. It is a method for producing a packaged tea beverage including a step of adjusting.

According to another preferred embodiment of the method for producing a packaged tea beverage of the present invention, a method for producing a packaged tea beverage containing polyphenols and resistant dextrin from a tea extract, in 100 mL of the tea beverage. The step of adjusting the tea extract so that the content of polyphenols in the tea is 10 to 100 mg as the amount of tannin, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less. (Preferably adjusted with white clay, more preferably with acidic white clay), tea extraction so that the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more. A packaged tea beverage including a step of adjusting the liquid and a step of adjusting the tea extract so that the ratio (potassium / tannin) of the content of potassium and the amount of tannin contained in the tea beverage is 0.18 or less. It is a manufacturing method of.

Method for suppressing liquid color deterioration of packaged tea beverage The method for suppressing liquid color deterioration of packaged tea beverage of the present invention is a method for suppressing liquid color deterioration of a packaged tea beverage containing polyphenols and resistant dextrin. The tea extract was adjusted so that the content of polyphenol in 100 mL of the tea beverage was 10 to 100 mg as the tannin content, and the content of caffeine in 100 mL of the tea beverage was 8.0 mg or less. This is a method for suppressing deterioration of the liquid color of a packaged tea beverage, which comprises adjusting the tea extract so as to be (preferably adjusted with white clay, more preferably with acidic white clay). Any of these adjustments may be made first, but it is preferable to adjust the caffeine content first.

According to a preferred embodiment of the method for suppressing liquid color deterioration of a packaged tea beverage of the present invention, the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is preferably 6 or more. The tea extract is adjusted to be 10 or more, more preferably 20 or more, still more preferably 50 or more, and according to a more preferable embodiment, the ratio of the content of potassium contained in the tea beverage to the amount of tannin (potassium /). It is a method for suppressing deterioration of liquid color of a packaged tea beverage, which comprises adjusting the tea extract so that the tannin) is 0.18 or less, preferably 0.17 or less, more preferably 0.15 or less. ..

Even if the polyphenol, indigestible dextrin, caffeine, etc. used in the method for suppressing the liquid color deterioration of the packaged tea beverage of the present invention are the same as those used in the production of the packaged tea beverage of the present invention. Good.

The degree of deterioration of the liquid color can be determined by using the redness of the liquid color as an index, and preferably a spectrophotometer (for example, a spectrophotometer CM-3500d (manufactured by Minolta Co., Ltd.)) is used to determine the chromaticity. The a ^* value, which is, can be judged using (+ (plus) direction: red,- (minus) direction: green) as an index. For example, the a ^* value is measured before and after storage of the packaged tea beverage, and if the difference in a ^* value (Δa ^* value) before and after storage is small, it is judged that the degree of deterioration of the liquid color is low, and conversely. If it is large, it can be judged that the degree of deterioration of the liquid color is high. In the present invention, for example, when the Δa ^* value is small as compared with the Δa ^* value of the indigestible dextrin-containing packaged tea beverage which is not included in the range of the tea beverage of the present invention, the container is packaged. It can be judged that the deterioration of the liquid color of the tea beverage is suppressed.

According to a preferred embodiment of the suppression method of the present invention, it is a method for suppressing deterioration of liquid color of a packaged tea beverage containing polyphenol and indigestible dextrin, and the content of polyphenol in 100 mL of the tea beverage is tannin. The tea extract is adjusted so that the amount is 10 to 100 mg, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less (preferably with white clay. (Preferably adjusted with acidic white clay), and the tea extract is adjusted so that the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more. This is a method for suppressing deterioration of the liquid color of the packaged tea beverage.

According to another preferred embodiment of the suppression method of the present invention, it is a method for suppressing deterioration of liquid color of a packaged tea beverage containing polyphenol and indigestible dextrin, and the content of polyphenol in 100 mL of the tea beverage. The tea extract is adjusted so that the amount of tannin is 10 to 100 mg, and the tea extract is adjusted so that the content of caffeine in 100 mL of the tea beverage is 8.0 mg or less (preferably with white clay). , More preferably adjusted with acidic white clay), and the tea extract is adjusted so that the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 6 or more. Suppression of liquid color deterioration of packaged tea beverages, which comprises adjusting the tea extract so that the ratio (potassium / tannin) of the potassium content to the tannin content (potassium / tannin) contained in the tea beverage is 0.18 or less. The method.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited thereto. In the examples, "%" means "mass%" unless otherwise specified.

Reference Example 1: Effect of addition of indigestible dextrin on the liquid color of packaged tea beverage (1) Preparation of green tea extract 4000 g of hot water at 70 ° C was added to 100 g of steamed green tea leaves and extracted for 6 minutes. .. After extraction, solid-liquid separation was performed, and the obtained filtrate was cooled to 20 ° C. and then subjected to centrifugation to 4000 g with ion-exchanged water at the same temperature to obtain a green tea extract (green tea extract A).

(2) Preparation of packaged green tea beverage To 400 g of the obtained green tea extract A, 0 to 30 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) and 400 mg of L-ascorbic acid were added to carbonize the product. After adjusting the pH to 6.5 with sodium hydrogen hydrogen, the pH was adjusted to 1000 g with ion-exchanged water. The compounding solution was heat-filled in a retort can and then heat-treated at 121 ° C. for 5 minutes to obtain green tea beverages in Test Groups 1 to 6.

(3) Evaluation method The obtained green tea beverage was measured for chromaticity as follows. For the analysis with the colorimeter, the a ^* value was measured using a spectrophotometer CM-3500d (manufactured by Minolta Corporation). A spectrophotometer is a spectrophotometer that, when an object is irradiated with light having a specific spectral composition, selectively receives the light transmitted from the object with a photoreceiver and obtains the spectral transmission characteristics of the object with the spectrophotometer. The tristimulus value is obtained from the numerical value. The a ^* value (+ direction: red, -direction: green) represents the chromaticity, and the Δa ^* value represents the difference in the a ^* value from the test group 1 in which indigestible dextrin is not added. The measurement results of the a ^* value and the Δa ^* value with the colorimeter are shown in Table 1 and FIG.

(4) Results The measurement results with the colorimeter are shown in Table 1 and FIG.

It was visually confirmed that as the amount of the indigestible dextrin added increased, the redness of the liquid color after sterilization became stronger as compared with the test group 1 in which the indigestible dextrin was not added. In addition, this is because the a ^* value shown in Table 1 and FIG. 1 becomes a value in the + (plus) direction as the amount of indigestible dextrin added increases, and the test group 1 in which indigestible dextrin is not added 1 From the fact that the Δa ^* value was larger than that of the above, it was found that the use of indigestible dextrin in the packaged tea beverage increased the deterioration of the liquid color of the tea beverage.

Method for measuring caffeine The caffeine content in Examples 1 and 2 below was measured as follows. That is, the sample solution was filtered through a membrane filter (DISMIC hydrophilic PTFE, 0.45 μm manufactured by Advantech Co., Ltd.), and the amount of caffeine was quantified by the high performance liquid chromatography (HPLC) method shown in Table 2 below. The HPLC analysis conditions are shown in Table 2 below.

Mineral Measurement Method The content of potassium (K) in the packaged tea beverages in Examples 1 and 2 below was analyzed according to the following procedure.
(apparatus)
ICP emission spectroscope: iCAP 6500 Duo (manufactured by Thermo Fisher Scientific Co., Ltd.)
Measurement conditions for ICP emission spectrometry RF power: 1150W
Nebulizer gas flow rate: 0.65 L / min
Auxiliary gas flow rate: 0.5 L / min
Plasma gas flow rate: 12 L / min
Chamber: Glass cyclone nebulizer: Glass coaxial type for aqueous solution

Microwave decomposition device: ETHOS PLUS (manufactured by Milestone General Co., Ltd.)
(reagent)
Nitric acid: PlasmaPURE (high purity nitric acid) 67-70% (SCP SCIENCE)
Hydrogen peroxide: Ultra-high purity, 30% (manufactured by Kanto Chemical Co., Inc.)
Standard reagent: ICP general-purpose mixture XSTC-22 100ppm (SPEX Certiprep)
Internal standard reagent: Rhodium standard solution for atomic absorption 1000ppm (manufactured by Wako Pure Chemical Industries, Ltd.)

Example 1: Relationship between caffeine content and liquid color (1) Preparation of green tea extract 4000 g of hot water at 70 ° C. was added to 100 g of steamed green tea leaves, and the mixture was extracted for 6 minutes. After extraction, solid-liquid separation was performed, and the obtained filtrate was cooled to room temperature (25 ° C.) and then added to 4000 g with ion-exchanged water at the same temperature to obtain a green tea extract (green tea extract B).

(2) Caffeine reduction treatment of green tea extract To 400 g of the obtained green tea extract B, 0 to 8 g of acid clay (Mizuka Ace # 400, manufactured by Mizusawa Industrial Chemicals Co., Ltd.) was added for a predetermined time (10 seconds to 10 minutes). ) Made contact. Centrifugation treatment was performed at the same time as the lapse of a predetermined time, and 0.2 μm membrane filter filtration was performed.

(3) Preparation of green tea beverage To the obtained filtrate, 20 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) and 400 mg of L-ascorbic acid were added, and the pH was adjusted to 6.5 with sodium hydrogen carbonate. After the adjustment, it was mixed with ion-exchanged water to 1000 g. The compounding solution was hot-filled in a retort can and then heat-treated at 121 ° C. for 5 minutes to obtain green tea beverages in Test Groups 7 to 11. Test group 7 was subjected to the same treatment as in test groups 8 to 11 except for the step of adding acid clay.

(4) Evaluation method As described above, the caffeine concentration of the obtained green tea beverage was measured using a high performance liquid chromatograph (HPLC: manufactured by JASCO Corporation), and a spectrocolorimeter (CM-3500d manufactured by Minolta Co., Ltd.) was used. ) Was used to measure the a ^* value.

(5) Results Each measurement result is shown in Table 3 and FIG.

Compared with the test group 7 which was not subjected to the caffeine reduction treatment (acid clay treatment), the deterioration of the redness of the liquid color due to sterilization was suppressed in the test groups 8 to 11 which were subjected to the caffeine reduction treatment. It was confirmed visually. In addition, as the caffeine concentration decreases, the a ^* value shown in Table 3 and FIG. 2 becomes a value in the- (minus) direction. Therefore, in the indigestible dextrin-containing containerized tea beverage, caffeine is used. It was confirmed that the deterioration of the liquid color can be suppressed by reducing the in content.

Example 2: Relationship between the amount of tannin and the liquid color of the tea beverage (1) Preparation of green tea extract A green tea extract A was obtained by the same method as in Reference Example 1 (1). Further, a green tea extract B was obtained by the same method as in Example 1 (1).

(2) Caffeine reduction treatment of green tea extract Add 8 g of acid clay (Mizuka Ace # 400, manufactured by Mizusawa Industrial Chemicals Co., Ltd.) to 400 g of the obtained green tea extract B, and contact for a predetermined time (10 seconds to 10 minutes). I let you. Centrifugation treatment was carried out at the same time as the elapse of a predetermined time, and 0.2 μm membrane filter filtration was carried out to obtain a green tea extract C.

(3) Preparation of green tea beverage To 200 g and 400 g of green tea extract A, 20 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) and 400 mg of L-ascorbic acid were added, and pH was adjusted with sodium hydrogen carbonate. Was adjusted to 6.5, and then mixed with ion-exchanged water to 1000 g. The compounding solution was heat-filled in a retort can and then heat-treated at 121 ° C. for 5 minutes to obtain green tea beverages in Test Groups 12 and 14.
In addition, 20 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) and 400 mg of L-ascorbic acid were added to 200 g and 400 g of green tea extract C, respectively, and the pH was adjusted to 6.5 with sodium hydrogen carbonate. After the adjustment, it was mixed with ion-exchanged water to 1000 g.
The mixed solution was hot-filled in a retort can and then heat-treated at 121 ° C. for 5 minutes to obtain green tea beverages in Test Groups 13 and 15.

(4) Evaluation Method The caffeine concentration of the obtained green tea beverage was measured using a high performance liquid chromatograph (HPLC: manufactured by JASCO Corporation). Further, the a ^* value of the packaged green tea beverage immediately after sterilization and the green tea beverage stored at 45 ° C. for 4 weeks was measured using a spectrophotometer (CM-3500d manufactured by Minolta Co., Ltd.).

(5) Results Table 4 shows the measured values of the packaged green tea beverage immediately after sterilization, and Table 5 shows the packaged green tea beverage stored at 45 ° C. for 4 weeks.

Compared with the test group 14 in which the content of caffeine contained in 100 mL of green tea beverage is larger than 8.0 mg, the test group 12 in which the content of caffeine contained in 100 mL of green tea beverage is 8.0 mg or less is sterilized. It was visually confirmed that the deterioration of the redness of the liquid color was suppressed. It was also confirmed that the deterioration of the liquid color can be suppressed by reducing the caffeine content.
Further, as compared with the test plots 12 and 14 which were not subjected to the caffeine reduction treatment (acid clay treatment), in the test plots 13 and 15 which were subjected to the caffeine reduction treatment, the deterioration of the redness of the liquid color due to sterilization was It was visually confirmed that it was further suppressed. Further, in the test groups 13 and 15 having a low caffeine concentration and a tannin / caffeine ratio of 6 or more, as shown in Table 4, the a ^* value is in the − (minus) direction as compared with the test groups 12 and 14. Therefore, in the indigestible dextrin-containing containerized tea beverage, the deterioration of the liquid color is further improved by keeping the caffeine content below a certain level and the tannin / caffeine ratio above a certain level. It was confirmed that it can be suppressed.
Furthermore, as a result of accelerated storage assuming the expiration date of the packaged tea beverage, the Δa ^* value before and after storage was smaller in the test group 12 than in the test group 14, and the liquid color deterioration could be suppressed. Was confirmed. Further, it was confirmed that the Δa ^* values before and after storage were smaller in the test groups 13 and 15 as compared with the test groups 12 and 14, and the liquid color deterioration could be further suppressed.

Claims (3)

A packaged tea beverage containing polyphenols and resistant dextrin, which is not intended to be thawed and drunk after freezing, and the content of polyphenols contained in 100 mL of the tea beverage is the amount of tannins. The content of caffeine contained in 100 mL of the tea beverage is 1.34 mg or less, and the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine). Caffeine) is 20 or more and less than 50, a packaged tea beverage. The packaged tea beverage according to claim 1, wherein the ratio (potassium / tannin) of the potassium content and the tannin content contained in the tea beverage is 0.18 or less. A method for producing a packaged tea beverage containing polyphenols and resistant dextrin from a tea extract, wherein the produced packaged tea beverage is not intended to be thawed and drunk after freezing, but 100 mL of the tea beverage. A step of adjusting the tea extract so that the content of polyphenols in the tea beverage is 10 to 100 mg as the amount of tannin, and tea extraction so that the content of caffeine in 100 mL of the tea beverage is 1.34 mg or less. A container including a step of adjusting the liquid and a step of adjusting the tea extract so that the ratio of the amount of tannin contained in the tea beverage to the content of caffeine (tannin / caffeine) is 20 or more and less than 50. How to make stuffed tea beverages.

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