JP6948900B2 - Powdered beverage - Google Patents

Description

The present invention relates to powdered beverages.

It has been clarified that polyphenols have physiological functions related to prevention of various lifestyle-related diseases, including a body fat-reducing effect, and are attracting attention. The amount of intake is important for efficiently expressing this physiological function, and in order to ingest a large amount of polyphenols, beverages enriched with polyphenols, jelly-like foods, supplements and the like are commercially available.

For example, as a beverage fortified with polyphenol, green coffee beans are dried to a state where the water content is less than 7% and 3% or more, and this is crushed with a crusher such as a coffee mill to produce a processed coffee bean product for beverage extraction. Beverage (Patent Document 1) made by mixing an extract extracted from tea leaves and an extract extracted from tea leaves, and decaffeinated coffee beans having a caffeine content of 0.2% by weight or less in water or ethanol. Beverages (Patent Document 2) obtained by extracting with an aqueous ethanol solution having a concentration of 60% by weight or less and mixing the obtained extract with liquid crow dragon tea or liquid tea have been proposed.

Japanese Patent No. 4488850 Japanese Patent No. 5237520

In recent years, the use of reducing powdered beverages with hot water or the like, filling the reduced beverages in a heat insulating container such as a portable thermos bottle, and drinking over several hours has expanded. The present inventor has studied to develop a powdered beverage fortified with polyphenols. As a result, when a powdered beverage containing tannin and chlorogenic acids as polyphenols and having a high concentration of chlorogenic acids is reduced and stored as a reduced beverage in a heat insulating container for a long time, the color tone of the beverage gradually changes during storage. It was found that there is a problem that not only the color becomes green but also the flavor is deteriorated. Such a problem does not occur when the concentration of chlorogenic acids is low, or when the concentration of chlorogenic acids is high and the liquid property is less than pH 5.0, and the concentration of chlorogenic acids is high and the liquid property is pH 5 It was found that it occurs specifically in the above weakly acidic to neutral regions.
The present invention provides a powdered beverage or a liquid beverage enriched with polyphenols, which is unlikely to cause a change in color tone or a decrease in flavor even when stored for a long time in a weakly acidic to neutral region having a pH of 5 or higher in a reduced state. It is in.

The present inventor of a powdered beverage or a liquid beverage containing tannin and chlorogenic acids as polyphenols, by controlling the amount ratio of protein and chlorogenic acids to be constant in addition to the amount ratio of tannins and chlorogenic acids, pH. It was found that a powdered beverage or a liquid beverage fortified with polyphenols can be obtained, in which a change in color and a decrease in flavor are unlikely to occur in a weakly acidic to neutral region of 5.0 to 7.0.

That is, the present invention describes the following components (A) to (C);
Contains (A) tannins (B) chlorogenic acids and (C) proteins,
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
The mass ratio of the component (C) to the component (B) [(C) / (B)] is 0.05 to 0.23, and the concentration of the component (B) is 0.3% by mass. It provides a powdered beverage having a pH of 5.0 to 7.0 when reduced with 100 mL of water.

The present invention also includes the following components (A) to (C);
It contains (A) tannin (B) chlorogenic acids 0.1 to 0.5% by mass, and (C) protein.
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
Provided is a liquid beverage having a mass ratio of component (C) to component (B) [(C) / (B)] of 0.05 to 0.23 and a pH of 5.0 to 7.0. It is something to do.

According to the present invention, there are provided powdered beverages and liquid beverages fortified with polyphenols, which are less likely to cause color change or flavor deterioration even when stored for a long time in a weakly acidic to neutral region having a pH of 5 or higher in a reduced state. can do.

<Powdered beverage>
As used herein, the term "powdered beverage" means a powdered food that is dissolved in a liquid and used for drinking. The liquid is not particularly limited as long as it can be reduced to a beverage, and examples thereof include water, carbonated water, milk, soymilk, and the like, and the temperature of the liquid does not matter.

The powdered beverage of the present invention is not particularly limited as long as it is solid at room temperature (20 ° C. ± 15 ° C., hereinafter synonymously), but the solid content in the powdered beverage is preferably from the viewpoint of antiseptic / antibacterial and handling. It is 90% by mass or more, more preferably 94% by mass or more, further preferably 95% by mass or more, and particularly still more preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, the "solid content of the powdered beverage" refers to the residue obtained by drying the powdered beverage in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.

The powdered beverage of the present invention contains tannin as the component (A) and chlorogenic acids as the component (B). Here, the term "tannin" as used herein is measured by the method described in Examples described later, and includes non-polymer catechins, gallic acid, esters thereof, and condensates thereof. It is a concept, and "non-polymer catechins" refers to non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, and gallates such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. Is a general term for all of them. Further, in the present specification, "chlorogenic acids" are monocafe oil quinic acid of 3-cafe oil quinic acid, 4-cafe oil quinic acid and 5-cafe oil quinic acid, and 3-ferlaquinic acid and 4-ferlaquinic acid. And monoferlaquinic acid of 5-ferlaquinic acid are a general term together. In the present invention, at least one of the above six types may be contained, but it is preferable to contain all six types.

The powdered beverage of the present invention contains the component (A) and the component (B) in a specific amount ratio. Specifically, the mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0, but from the viewpoint of ensuring health function, suppressing color tone, and odor. , 0.80 or more is preferable, 0.85 or more is more preferable, 0.90 or more is further preferable, 0.96 or more is particularly preferable, and 2.80 from the viewpoint of enhancing the aroma of tea and the refreshing green aroma. The following is preferable, 2.50 or less is more preferable, 2.20 or less is further preferable, 1.30 or less is further preferable, and 1.20 or less is particularly preferable. The range of the mass ratio [(A) / (B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20. It is more preferably 0.99 to 1.30, and even more preferably 0.96 to 1.20.

The content of the component (A) in the powdered beverage of the present invention is preferably 10% by mass or more, more preferably 11% by mass or more, still more preferably 12% by mass or more, from the viewpoint of fortifying polyphenols and imparting a refreshing green scent. , 15% by mass or more is particularly preferable, and from the viewpoint of suppressing color tone change and flavor deterioration, 20% by mass or less is preferable, 18% by mass or less is more preferable, and 17% by mass or less is further preferable. The content of the component (A) is preferably 10 to 20% by mass, more preferably 11 to 18% by mass, still more preferably 12 to 17% by mass, and particularly preferably 15 to 15% by mass in the powdered beverage. It is 17% by mass. The content of the component (A) can be analyzed according to a commonly known analytical method, and can be measured, for example, by the method described in Examples described later.

The content of the component (B) in the powdered beverage of the present invention is preferably 5% by mass or more, more preferably 7% by mass or more, and 7.5% by mass or more from the viewpoint of fortifying polyphenols and imparting a refreshing green scent. More preferably, 12% by mass or more is particularly preferable, and from the viewpoint of suppressing color tone change and flavor deterioration, 25% by mass or less is more preferable, 20% by mass or less is more preferable, 18% by mass or less is further preferable, and 17% by mass is used. The following are particularly preferred. The range of the content of the component (B) is preferably 5 to 25% by mass, more preferably 7 to 20% by mass, still more preferably 7.5 to 18% by mass, and particularly still more preferably 5 to 25% by mass in the powdered beverage. It is 12 to 17% by mass. The content of the component (B) can be analyzed according to a commonly known analytical method, and can be measured, for example, by the method described in Examples described later.

In addition, the powdered beverage of the present invention contains a protein as a component (C). The component (C) is mainly derived from the compounding component, but is reduced from the amount normally contained. Specifically, the content of the component (C) is 0.05 to 0.23 as the mass ratio [(C) / (B)] of the component (C) to the component (B), but the health function. From the viewpoint of securing, enhancing the aroma of tea, and suppressing the odor derived from the preparation, 0.06 or more is preferable, 0.07 or more is more preferable, 0.08 or more is further preferable, 0.090 or more is further preferable, and 0. 095 or more is particularly preferable, and 0.22 or less is preferable from the viewpoint of improving a refreshing feeling and unpleasant tongue residue when contained in the mouth, enhancing the aroma and refreshing blue aroma of tea, and suppressing color change. 0.21 or less is more preferable, 0.14 or less is further preferable, and 0.13 or less is particularly preferable. The range of the mass ratio [(C) / (B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, and further. It is preferably 0.08 to 0.14, more preferably 0.090 to 0.13, and even more preferably 0.095 to 0.13.

The content of the component (C) in the powdered beverage of the present invention is 3.0% by mass from the viewpoint of suppressing color change, improving a refreshing feeling and unpleasant tongue residue when contained in the mouth, and enhancing the aroma of tea. The following is preferable, 2.5% by mass or less is more preferable, 2.2% by mass or less is further preferable, and 1.7% by mass or less is particularly preferable. The lower limit of the content of the component (C) is not particularly limited, but from the viewpoint of the aroma of tea, 1.0% by mass or more is preferable, and 1.2% by mass or more is more preferable in the powdered beverage. .3% by mass or more is more preferable, and 1.5% by mass or more is particularly preferable. The content of the component (C) is preferably 1.0 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, and further preferably 1.3 to 1.3% by mass in the powdered beverage. It is 2.2% by mass, more preferably 1.3 to 1.7% by mass, and particularly preferably 1.5 to 1.7% by mass. The content of the component (C) can be analyzed according to a commonly known analytical method, and can be measured, for example, by the method described in Examples described later.

The powdered beverage of the present invention can contain caffeine as the component (D). The content of the component (D) in the powdered beverage of the present invention is the mass ratio of the component (B) to the component (D) [(D) / (B)], which improves the refreshing feeling and imparts a refreshing green scent. From the above viewpoint, 0.4 or less is preferable, 0.35 or less is more preferable, 0.25 or less is further preferable, 0.12 or less is particularly preferable, and 0.10 or less is particularly preferable. The lower limit of the mass ratio [(D) / (B)] may be 0, but from the viewpoint of enhancing the aroma of tea, 0.03 or more is preferable, and 0.04 or more is more preferable. 0.06 or more is more preferable. The range of the mass ratio [(D) / (B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, and even more preferably. Is 0.06 to 0.25, more preferably 0.06 to 0.12, and particularly preferably 0.06 to 0.10. The content of the component (D) can be analyzed according to a commonly known analytical method, and can be measured, for example, by the method described in Examples described later.

The powdered beverages of the present invention may optionally include sweeteners, acidulants, antioxidants, flavors, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH regulators, excipients, binders, disintegrations. One or more additives such as an agent, a lubricant, a bulking agent, a surfactant, a dispersant, a buffer, a diluent, and a quality stabilizer can be further contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

The powdered beverage of the present invention has a pH of 5.0 to 7.0 when reduced with 100 mL of water so that the concentration of the component (B) is 0.3% by mass. From the viewpoint of suppressing acidity, the powdered beverage has a pH of 5.0 to 7.0. 5.2 or more is preferable, 5.4 or more is more preferable, 5.7 or more is further preferable, and from the viewpoint of improving a refreshing feeling and suppressing color tone change, 6.8 or less is preferable, and 6.4 or less is more preferable. , 6.2 or less is more preferable. The pH range is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and even more preferably 5.7 to 6.2. The pH shall be adjusted to 20 ° C. and measured with a pH meter.
In the present invention, a pH adjusting agent can be contained in order to obtain such a pH. Examples of the pH adjuster include acids and alkalis, and are not particularly limited as long as they are approved for use by the Food Sanitation Law. For example, examples of the acid include organic acids such as citric acid, lactic acid, tartaric acid, succinic acid, malic acid and ascorbic acid; inorganic acids such as phosphoric acid and hydrochloric acid or salts thereof, and examples of the alkali include potassium hydroxide. , Sodium hydroxide, fresh lime, sodium carbonate, sodium hydrogen carbonate and the like. As the pH adjuster, at least one selected from acid and alkali can be appropriately selected so as to obtain a desired pH.

In the present invention, by adopting such a structure, it is possible to suppress not only a decrease in flavor when made into a reduced beverage but also a change in color tone. For example, when a reduced beverage obtained by reducing a powdered beverage with 100 mL of water so that the concentration of the component (B) is 0.3% by mass, for example, when stored at 20 ° C. for 24 hours, the following Examples will be described. The change in turbidity (ΔOD680) of the reduced beverage obtained by "evaluation of color change" is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, still more preferably 0.020. Below, it can be even more preferably 0.015 or less, and particularly even more preferably 0.010 or less.

The powdered beverage of the present invention is, for example, diluted 10 to 200 times, preferably 30 to 150 times with water before drinking. As the product form of the powdered beverage of the present invention, for example, one cup is packed in a bottle or the like and one cup is weighed with a spoon or the like when drinking, a cup type containing one cup, and every one cup. It can be packaged in small portions. The capacity of the cup is preferably 180 to 320 mL, and the content of the subdivided package can be appropriately set so as to match the capacity of the cup. Among them, from the viewpoint that the effects of the present invention can be easily enjoyed, those packaged in small portions for each cup are preferable, and examples thereof include those packaged in sticks and those packaged in pillows. The subdivided packaging can be packaged with a packaging material made of an aluminum vapor-deposited film or the like, like a general powdered beverage or powdered food. The inside of the container and the inside of the packaging material may be filled with nitrogen gas, and the packaging material having low oxygen permeability is preferable from the viewpoint of maintaining quality.

The powdered beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, the components (A) to (C), and if necessary, other components are mixed so that the mass ratio [(A) / (B)] and the mass ratio [(C) / (B)] are within the above ranges. Can be manufactured. The mixing order of the components (A) to (C) is not particularly limited, and the components (A) to (C) may be added in any order or the three components may be added at the same time. As a mixing method, an appropriate method such as stirring or shaking can be adopted, but a mixing device may be used. The mixing method of the mixing device may be a container rotating type or a container fixed type. As the container rotating type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type and the like can be adopted. Further, as the container fixing type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender and the like can be adopted. Further, it may be a granulated product by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder-coated granulation and the like. The granulation conditions can be appropriately selected depending on the granulation method.

As the component (A), a commercially available reagent may be used, but it can also be contained in the form of a plant extract rich in the component (A). The plant extract is not particularly limited as long as it contains the component (A), and examples thereof include extracts such as tea leaves, persimmon leaves, and chestnut bark. Of these, tea extract is preferable from the viewpoint of tannin content and flavor. The plant extract may contain one kind or two or more kinds.

Examples of tea leaves include the genus Camellia, for example, C. sinensis var. Sinensis (including Camellia seeds), C. sinensis var. Assamica and tea leaves selected from hybrids thereof (Camellia sinensis). Tea leaves are classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one or two or more of these can be appropriately selected and used.
Examples of the non-fermented tea leaves include green tea leaves such as sencha, bancha, tencha, potted tea, kukicha, bar tea, and mecha, which may be fired. Examples of semi-fermented tea leaves include oolong tea leaves such as Tieguanyin, color species, golden katsura, and Wuyi tea. Further, examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam and Sri Lanka. One kind or two or more kinds of tea leaves can be used. Among them, unfermented tea leaves are preferable, and green tea and roasted tea are more preferable from the viewpoint of tannin content and flavor.

As the extraction method, for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method. In addition, commercially available green tea extracts such as "Polyphenone" manufactured by Mitsui Norin Co., Ltd., "Theafran" manufactured by Ito En Co., Ltd., and "Sanphenon" manufactured by Taiyo Kagaku Co., Ltd. can also be used.

Further, as the component (B), a commercially available reagent may be used, but it can also be contained in the form of a plant extract rich in the component (B). The plant extract is not particularly limited as long as it contains the component (B), but for example, sunflower seeds, immature apple fruits, coffee beans, simon leaves, Pinaceae bulbs, Pinaceae seed husks, etc. Examples include extracts of sugar cane, southern leaves, gobos, eggplant skins, ume fruits, fuquitan popo, vines and the like. The plant extract can contain one or more species. Of these, coffee extract is preferable from the viewpoint of chlorogenic acid content and flavor.

The coffee beans used for extraction may be raw coffee beans or roasted coffee beans, but at least one selected from raw coffee beans and lightly roasted coffee beans is preferable from the viewpoint of chlorogenic acid content and the like. The L value of the lightly roasted coffee beans is preferably 27 or more, more preferably 35 or more, further preferably 40 or more, and more preferably less than 62, more preferably 60 or less, from the viewpoint of chlorogenic acid content and the like. It is preferably 55 or less, and more preferably 55 or less. The range of the L value of the lightly roasted coffee beans is preferably 27 or more and less than 62, more preferably 35 to 60, and further preferably 40 to 55. Here, in the present specification, the "L value" is obtained by measuring the brightness of roasted coffee beans with a color difference meter, where black is L value 0 and white is L value 100.

Examples of the types of coffee beans include Arabica, Robusta, Coffea liberica, and Arabsta. Examples of coffee bean producing areas include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala and the like. In the present invention, one kind or a mixture of two or more kinds of coffee beans having different bean seeds and production areas can be used.

The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be used. However, when a coffee extract is used, the mass ratio of the component (B) to the component (C) [( In order to make it easier to control C) / (B)] within the above range, it is preferable to use a coffee extract to which ethanol has been added to remove ethanol precipitates, and a coffee extract treated with activated carbon is used. You may. For the coffee extract purification operation, for example, the methods described in JP-A-2004-222719, JP-A-2006-174746, and the like can be adopted. The activated carbon is not particularly limited as long as it is generally used for industrial purposes. Moreover, as a method of treating activated carbon, either a batch type or a continuous type may be used.

In addition, the plant extract can be concentrated or dried depending on the method for producing the powdered beverage. Examples of the concentration method include a normal pressure concentration method in which the solvent is evaporated at normal pressure, a vacuum concentration method in which the solvent is evaporated under reduced pressure, a membrane concentration method in which the solvent is removed by membrane separation, and the like. As the drying method, for example, known methods such as spray drying and freeze drying can be adopted.

In addition, the powdered beverage of the present invention can be packed in a package. Examples of the package include bottles, cans, bottles, box-type containers, stick-type packages, pillow-type packages, and the like. When the powdered beverage of the present invention is filled in the package, a commercially available filling machine may be used.

<Liquid beverage>
As used herein, the term "liquid beverage" means a food that retains its liquid form at room temperature and can be drunk as it is without being diluted (Ready To Drink, RTD).

The liquid beverage of the present invention contains tannin as the component (A) and chlorogenic acids as the component (B), respectively, and contains the component (A) and the component (B) in a specific amount ratio. Specifically, the mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0, but from the viewpoint of ensuring health function, suppressing color tone, and odor. , 0.80 or more is preferable, 0.85 or more is more preferable, 0.90 or more is further preferable, 0.96 or more is particularly preferable, and 2.80 from the viewpoint of enhancing the aroma of tea and the refreshing green aroma. The following is preferable, 2.50 or less is more preferable, 2.20 or less is further preferable, 1.30 or less is further preferable, and 1.20 or less is particularly preferable. The range of the mass ratio [(A) / (B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20. It is more preferably 0.99 to 1.30, and even more preferably 0.96 to 1.20.

The content of the component (A) in the liquid beverage of the present invention is preferably 0.09% by mass or more, more preferably 0.15% by mass or more, and 0.18 from the viewpoint of fortifying polyphenols and imparting a refreshing green scent. It is more preferably 0.70% by mass or less, more preferably 0.60% by mass or less, still more preferably 0.50% by mass or less, from the viewpoint of suppressing color tone change and flavor deterioration. The content of the component (A) is preferably 0.09 to 0.70% by mass, more preferably 0.15 to 0.60% by mass, and further preferably 0.18 to 0.18% by mass in the liquid beverage. It is 0.50% by mass. The content of the component (A) can be measured, for example, by the method described in Examples described later.

The content of the component (B) in the liquid beverage of the present invention is 0.1 to 0.5% by mass, but from the viewpoint of fortifying polyphenols and imparting a refreshing green scent, it is preferably 0.12% by mass or more, and is 0. .15% by mass or more is more preferable, 0.20% by mass or more is further preferable, and 0.47% by mass or less is preferable, 0.45% by mass or less is more preferable, and 0.45% by mass or less is more preferable from the viewpoint of suppressing color tone change and flavor deterioration. It is more preferably 0.40% by mass or less. The content of the component (B) is preferably 0.12 to 0.47% by mass, more preferably 0.15 to 0.45% by mass, still more preferably 0.25 to 0.20% by mass in the liquid beverage. It is 0.40% by mass. The content of the component (B) can be measured, for example, by the method described in Examples described later.

In addition, the liquid beverage of the present invention contains a protein as a component (C). The component (C) is mainly derived from the compounding component, but is reduced from the amount normally contained. Specifically, the content of the component (C) is 0.05 to 0.23 as the mass ratio [(C) / (B)] of the component (C) to the component (B), but the health function. From the viewpoint of securing, enhancing the aroma of tea, and suppressing the odor derived from the preparation, 0.06 or more is preferable, 0.07 or more is more preferable, 0.08 or more is further preferable, 0.090 or more is further preferable, and 0. 095 or more is particularly preferable, and 0.22 or less is preferable from the viewpoint of improving a refreshing feeling and unpleasant tongue residue when contained in the mouth, enhancing the aroma and refreshing blue aroma of tea, and suppressing color change. 0.21 or less is more preferable, 0.14 or less is further preferable, and 0.13 or less is particularly preferable. The range of the mass ratio [(C) / (B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, and further. It is preferably 0.08 to 0.14, more preferably 0.090 to 0.13, and even more preferably 0.095 to 0.13.

The content of the component (C) in the liquid beverage of the present invention is preferably 0.009% by mass or more, more preferably 0.015% by mass or more, and further preferably 0.020% by mass or more from the viewpoint of the aroma of tea. From the viewpoint of suppressing color change, improving a refreshing feeling and unpleasant tongue residue when contained in the mouth, and enhancing the aroma of tea, 0.070% by mass or less is preferable, and 0.065% by mass or less is more preferable. , 0.055% by mass or less is more preferable. The content of the component (C) is preferably 0.009 to 0.070% by mass, more preferably 0.015 to 0.065% by mass, and further preferably 0.020 to 0.020% by mass in the liquid beverage. It is 0.055% by mass. The content of the component (C) can be measured, for example, by the method described in Examples described later.

The liquid beverage of the present invention can contain caffeine as the component (D). The content of the component (D) in the powdered beverage of the present invention is the mass ratio of the component (B) to the component (D) [(D) / (B)], which improves the refreshing feeling and imparts a refreshing green scent. From the above viewpoint, 0.4 or less is preferable, 0.35 or less is more preferable, 0.25 or less is further preferable, 0.12 or less is particularly preferable, and 0.10 or less is particularly preferable. The lower limit of the mass ratio [(D) / (B)] may be 0, but from the viewpoint of enhancing the aroma of tea, 0.03 or more is preferable, and 0.04 or more is more preferable. 0.06 or more is more preferable. The range of the mass ratio [(D) / (B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, and even more preferably. Is 0.06 to 0.25, more preferably 0.06 to 0.12, and particularly preferably 0.06 to 0.10. The content of the component (D) can be measured, for example, by the method described in Examples described later.

The pH of the liquid beverage of the present invention is 5.0 to 7.0, but from the viewpoint of suppressing acidity, 5.2 or more is preferable, 5.4 or more is more preferable, 5.7 or more is further preferable, and it is refreshing. From the viewpoint of improving the feeling and suppressing the change in color tone, 6.8 or less is preferable, 6.4 or less is more preferable, and 6.2 or less is further preferable. The pH range is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and even more preferably 5.7 to 6.2. The pH shall be adjusted to 20 ° C. and measured with a pH meter.

If desired, the liquid beverage of the present invention may further contain one or more of the above-mentioned pH adjusters and additives. The contents of the pH adjuster and the additive can be appropriately set within a range that does not impair the object of the present invention.

Further, the liquid beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, and a bottle. It can be provided as a packaged beverage.

The liquid beverage of the present invention may be heat sterilized. The heat sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). For example, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), and the like can be mentioned. Further, the heat sterilization method can be appropriately selected according to the type of the container of the beverage composition. For example, in the case where the beverage can be sterilized by heating together with the container after being filled in the container, such as a metal can. Retort sterilization can be adopted. For PET bottles and paper containers that cannot be sterilized by retort, the beverage is sterilized by heating under the same sterilization conditions as above, and then filled in a container that has been sterilized in a sterile environment, such as aseptic filling or hot pack filling. Can be adopted.

By adopting the above configuration, the liquid beverage of the present invention has, for example, a concentration of the component (B) of 0.1 to 0.5% by mass and is stored at 20 ° C. for 24 hours. The change in turbidity (ΔOD680) of the reduced beverage obtained by the above-mentioned "evaluation of color change" is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, still more preferably 0. It can be .020 or less, more preferably 0.015 or less, and even more preferably 0.010 or less.

The liquid beverage of the present invention can be produced by an appropriate method. For example, the components (A), (B) and (C) are blended, and the content of the component (B), the mass ratio [(A) / (B)], the mass ratio [(C) / (B)] and It is possible to produce by adjusting the pH within a predetermined range. Further, the powdered beverage of the present invention described above can be produced by reducing the powdered beverage of the present invention with, for example, water so that the content of the component (B) is within a predetermined range.

With respect to the above embodiments, the present invention further discloses the following powdered beverages, liquid beverages or methods.
<1>
The following components (A) to (C);
Contains (A) tannins (B) chlorogenic acids and (C) proteins,
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
The mass ratio of the component (C) to the component (B) [(C) / (B)] is 0.05 to 0.23, and the concentration of the component (B) is 0.3% by mass. A powdered beverage having a pH of 5.0 to 7.0 when reduced with 100 mL of water.

<2>
The following components (A) to (C);
Contains (A) tannins (B) chlorogenic acids and (C) proteins.
Set the mass ratio of component (A) to component (B) [(A) / (B)] to 0.7 to 3.0.
The mass ratio of component (C) to component (B) [(C) / (B)] is 0.05 to 0.23,
The pH when reduced with 100 mL of water so that the concentration of the component (B) becomes 0.3% by mass is set to 5.0 to 7.0.
A method of suppressing color change when the powdered beverage is stored for a long time in a reduced state, which is adjusted for each.

<3>
The powdered beverage according to <1> above, wherein the component (A) is preferably measured by the iron tartrate method and encloses non-polymeric catechins, gallic acid, an ester thereof and a condensate thereof. The suppression method according to <2> (hereinafter, "powdered beverage or suppression method" is referred to as "powdered beverage or the like").
<4>
Ingredient (B) is preferably one selected from 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. The powdered beverage or the like according to any one of <1> to <3>, which is two or more, and more preferably all six.
<5>
The mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, and particularly preferably 0.90 or more. Is 0.96 or more, preferably 2.80 or less, more preferably 2.50 or less, still more preferably 2.20 or less, still more preferably 1.30 or less, and particularly still more preferably 1.20 or less. The powdered beverage or the like according to any one of <1> to <4>.
<6>
The mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, and even more preferably 0. The powdered beverage or the like according to any one of <1> to <5> above, which is 90 to 2.20, more preferably 0.99 to 1.30, and even more preferably 0.96 to 1.20. ..
<7>
The content of the component (A) is preferably 10% by mass or more, more preferably 11% by mass or more, further preferably 12% by mass or more, particularly still more preferably 15% by mass or more, and preferably 20% by mass or less. The powdered beverage or the like according to any one of <1> to <6>, which is more preferably 18% by mass or less, still more preferably 17% by mass or less.
<8>
The content of the component (A) is preferably 10 to 20% by mass, more preferably 11 to 18% by mass, further preferably 12 to 17% by mass, and particularly still more preferably 15 to 17% by mass. > To the powdered beverage or the like according to any one of <7>.
<9>
The content of the component (B) is preferably 5% by mass or more, more preferably 7% by mass or more, further preferably 7.5% by mass or more, particularly further preferably 12% by mass or more, and preferably 25% by mass. % Or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, particularly still more preferably 17% by mass or less, the powdered beverage or the like according to any one of <1> to <8>.
<10>
The content of the component (B) is preferably 5 to 25% by mass, more preferably 7 to 20% by mass, still more preferably 7.5 to 18% by mass, and even more preferably 12 to 17% by mass. The powdered beverage or the like according to any one of <1> to <9>.

<11>
The mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, still more preferable. Is 0.090 or more, particularly preferably 0.095 or more, preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, and particularly preferably 0.13 or less. The powdered beverage or the like according to any one of <1> to <10>.
<12>
The mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, and even more preferably 0. 08 to 0.21, still more preferably 0.08 to 0.14, even more preferably 0.090 to 0.13, and particularly even more preferably 0.095 to 0.13. 11> The powdered beverage or the like according to any one of.
<13>
The content of the component (C) is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.2% by mass or less, and particularly preferably 1.7% by mass or less. The above <1> to <1> to <1> to <1> to <1> to <1> to <1>12> The powdered beverage or the like according to any one of.
<14>
The content of the component (C) is preferably 1.0 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, still more preferably 1.3 to 2.2% by mass, and even more preferably. The powdered beverage or the like according to any one of <1> to <13>, wherein is 1.3 to 1.7% by mass, more preferably 1.5 to 1.7% by mass.
<15>
The powdered beverage or the like according to any one of <1> to <14>, preferably further containing caffeine as the component (D).
<16>
The mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, still more preferably. Is 0.12 or less, more preferably 0.10 or less, preferably 0.03 or more, more preferably 0.04 or more, still more preferably 0.06 or more, and may be 0. The powdered beverage or the like according to <15>.
<17>
The mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.04 to 0.35, more preferably 0.06 to 0.25, even more preferably 0.06 to 0.12, particularly even more preferably 0.06 to 0.10, said <15> or <16>. Described powdered beverages, etc.
<18>
Preferred are sweeteners, acidulants, antioxidants, flavors, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH regulators, excipients, binders, disintegrants, lubricants, bulking agents, The powder according to any one of <1> to <17>, which further contains one or more additives selected from a surfactant, a dispersant, a buffer, a diluent and a quality stabilizer. Beverages, etc.
<19>
The pH is preferably 5.2 or more, more preferably 5.4 or more, still more preferably 5.7 or more, preferably 6.8 or less, more preferably 6.4 or less, still more preferably 6.2. The powdered beverage or the like according to any one of <1> to <18> below.
<20>
The pH is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, still more preferably 5.7 to 6.2, to any one of the above <1> to <19>. Described powdered beverages, etc.

<21>
The powdered beverage or the like according to any one of <1> to <20>, preferably further containing a pH adjuster.
<22>
The powdered beverage according to <21> above, wherein the pH adjuster is preferably one or more selected from organic acids, inorganic acids and salts thereof, and alkalis.
<23>
The organic acid or a salt thereof is preferably one or more selected from citric acid, lactic acid, tartaric acid, succinic acid, malic acid, ascorbic acid and salts thereof, and the inorganic acid is preferably phosphoric acid. One or more selected from hydrochloric acid and salts thereof, and alkali is preferably one or more selected from potassium hydroxide, sodium hydroxide, fresh lime, sodium carbonate and sodium hydrogen carbonate. The powdered beverage or the like according to <22> above, wherein the salt is preferably an alkali metal salt (for example, potassium or sodium).
<24>
The solid content in the powdered beverage is preferably 90% by mass or more, more preferably 94% by mass or more, further preferably 95% by mass or more, particularly still more preferably 97% by mass or more, and may be 100% by mass. , The powdered beverage or the like according to any one of <1> to <23>.
<25>
The change in turbidity (ΔOD680) when the reduced beverage obtained by reducing the powdered beverage with 100 mL of water so that the concentration of the component (B) is 0.3% by mass is stored at 20 ° C. for 24 hours is preferably 0. .2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, still more preferably 0.020 or less, even more preferably 0.015 or less, and particularly still more preferably 0.010 or less. The powdered beverage or the like according to any one of 1> to <24>.
<26>
The powdered beverage or the like according to any one of <1> to <25>, which is usually diluted 10 to 200 times, preferably 30 to 150 times with water and then drunk.
<27>
The product form is preferably packed in a bottle or the like and weighed one cup with a spoon or the like when drinking, a cup type containing one cup, or a product packaged in small portions for each cup. The powdered beverage or the like according to any one of <1> to <26>.
<28>
The tannin source is preferably an extract of one or more plants selected from tea leaves, persimmon leaves and chestnut bark, more preferably a tea extract, and even more preferably an extract of unfermented tea leaves. The powdered beverage or the like according to any one of <1> to <27>, which is at least one selected from a green tea extract and a roasted tea extract, particularly preferably.
<29>
Chlorogenic acid sources are preferably sunflower seeds, immature apple fruits, coffee beans, simon leaves, pine plant bulbs, pine plant seed husks, sugar cane, southern leaves, gobos, eggplant skins, ume fruits, An extract of one or more plants selected from Fukitanpopo and vines, more preferably a coffee bean extract, and even more preferably at least selected from raw coffee beans and lightly roasted coffee beans. The powdered beverage or the like according to any one of <1> to <28>, which is an extract of one kind of coffee beans.
<30>
The package is preferably filled, and more preferably is filled in a package selected from bottles, cans, bottles, box-shaped containers, stick-type packages, and pillow-type packages. The powdered beverage or the like according to any one of <1> to <29>.

<31>
The following components (A) to (C);
It contains (A) tannin (B) chlorogenic acids 0.1 to 0.5% by mass, and (C) protein.
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
A liquid beverage having a mass ratio [(C) / (B)] of component (B) to component (C) of 0.05 to 0.23 and a pH of 5.0 to 7.0.
<32>
The following components (A) to (C);
(A) Tannin (B) Chlorogenic acids 0.1 to 0.5% by mass and (C) Protein are contained.
Mass ratio of component (A) to component (B) [(A) / (B) is 0.7 to 3.0,
Set the mass ratio of component (C) to component (B) [(C) / (B)] to 0.05 to 0.23.
pH 5.0-7.0,
A method of suppressing color change when liquid beverages are stored for a long time.
<33>
The liquid beverage according to <31>, wherein the component (A) is preferably measured by the iron tartrate method and encloses non-polymeric catechins, gallic acid, an ester thereof and a condensate thereof. The suppression method according to <32> (hereinafter, "liquid beverage or suppression method" is referred to as "liquid beverage or the like").
<34>
Ingredient (B) is preferably one selected from 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid or The liquid beverage or the like according to any one of <31> to <33>, which is two or more, and more preferably all six.
<35>
The mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, and particularly preferably 0.90 or more. Is 0.96 or more, preferably 2.80 or less, more preferably 2.50 or less, still more preferably 2.20 or less, still more preferably 1.30 or less, and particularly still more preferably 1.20 or less. The liquid beverage or the like according to any one of <31> to <34>.
<36>
The mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, and even more preferably 0. The liquid beverage or the like according to any one of <31> to <35>, which is 90 to 2.20, more preferably 0.99 to 1.30, and even more preferably 0.96 to 1.20. ..
<37>
The content of the component (A) is preferably 0.09% by mass or more, more preferably 0.15% by mass or more, still more preferably 0.18% by mass or more, and preferably 0.70% by mass or less. The liquid beverage or the like according to any one of <31> to <36>, which is more preferably 0.60% by mass or less, still more preferably 0.50% by mass or less.
<38>
The content of the component (A) is preferably 0.09 to 0.70% by mass, more preferably 0.15 to 0.60% by mass, still more preferably 0.18 to 0.50% by mass. The liquid beverage or the like according to any one of <31> to <37>.
<39>
The content of the component (B) is preferably 0.10% by mass or more, more preferably 0.15% by mass or more, still more preferably 0.20% by mass or more, and preferably 0.47% by mass or less. The liquid beverage or the like according to any one of <31> to <38>, which is more preferably 0.45% by mass or less, still more preferably 0.40% by mass or less.
<40>
The content of the component (B) is preferably 0.12 to 0.47% by mass, more preferably 0.15 to 0.45% by mass, still more preferably 0.25 to 0.40% by mass. The liquid beverage or the like according to any one of <31> to <39>.

<41>
The mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, still more preferable. Is 0.090 or more, particularly preferably 0.095 or more, preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, and particularly preferably 0.13 or less. The liquid beverage or the like according to any one of <31> to <40>.
<42>
The mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, and even more preferably 0. 08 to 0.21, more preferably 0.08 to 0.14, even more preferably 0.090 to 0.13, particularly even more preferably 0.095 to 0.13, said <31> to <41. The liquid beverage, etc. according to any one of>.
<43>
The content of the component (C) is preferably 0.009% by mass or more, more preferably 0.015% by mass or more, still more preferably 0.020% by mass or less, and preferably 0.070% by mass or less. The liquid beverage or the like according to any one of <31> to <42>, which is more preferably 0.065% by mass or less, still more preferably 0.055% by mass or less.
<44>
The content of the component (C) is preferably 0.009 to 0.070% by mass, more preferably 0.015 to 0.065% by mass, still more preferably 0.020 to 0.055% by mass. The liquid beverage or the like according to any one of <31> to <43>.
<45>
The liquid beverage or the like according to any one of <31> to <44>, preferably further containing caffeine as the component (D).
<46>
The mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, still more preferably. Is 0.12 or less, more preferably 0.10 or less, preferably 0.03 or more, more preferably 0.04 or more, still more preferably 0.06 or more, and may be 0. The liquid beverage or the like according to <45>.
<47>
The mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.04 to 0.35, more preferably 0.06 to 0.25, even more preferably 0.06 to 0.12, particularly even more preferably 0.06 to 0.10, said <45> or <46>. Described liquid beverages, etc.
<48>
Preferred are sweeteners, acidulants, antioxidants, flavors, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH regulators, excipients, binders, disintegrants, lubricants, bulking agents, The liquid according to any one of <31> to <47>, which further contains one or more additives selected from a surfactant, a dispersant, a buffer, a diluent and a quality stabilizer. Beverages, etc.
<49>
The pH is preferably 5.2 or higher, more preferably 5.4 or higher, still more preferably 5.7 or higher, preferably 6.8 or lower, more preferably 6.4 or lower, still more preferably 6.2. The liquid beverage or the like according to any one of <31> to <48> below.
<50>
The pH is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, still more preferably 5.7 to 6.2, to any one of the above <31> to <49>. The liquid beverages described.

<51>
The liquid beverage or the like according to any one of <31> to <50>, preferably further containing a pH adjuster.
<52>
The liquid beverage according to <51> above, wherein the pH adjuster is preferably one or more selected from organic acids, inorganic acids and salts thereof, and alkalis.
<53>
The organic acid or a salt thereof is preferably one or more selected from citric acid, lactic acid, tartaric acid, succinic acid, malic acid, ascorbic acid and salts thereof, and the inorganic acid is preferably phosphoric acid. One or more selected from hydrochloric acid and salts thereof, and alkali is preferably one or more selected from potassium hydroxide, sodium hydroxide, fresh lime, sodium carbonate and sodium hydrogen carbonate. The liquid beverage or the like according to <52> above, wherein the salt is preferably an alkali metal salt (for example, potassium or sodium).
<54>
The tannin source is preferably an extract of one or more plants selected from tea leaves, persimmon leaves and chestnut bark, more preferably an extract of tea, and even more preferably an extract of unfermented tea leaves. The liquid beverage or the like according to any one of <31> to <53>, which is at least one selected from a green tea extract and a roasted tea extract, particularly preferably.
<55>
Chlorogenic acid sources are preferably sunflower seeds, immature apple fruits, coffee beans, simon leaves, bulbs of pine plants, seed husks of pine plants, sugar cane, southern leaves, gobos, eggplant skins, ume fruits, An extract of one or more plants selected from Fukitanpopo and vines, more preferably a coffee bean extract, and even more preferably at least selected from raw coffee beans and lightly roasted coffee beans. The liquid beverage or the like according to any one of <31> to <54>, which is an extract of one kind of coffee beans.
<56>
The liquid beverage or the like according to any one of <31> to <55>, which is preferably a packaged liquid beverage.
<57>
The liquid beverage according to <56> above, wherein the container is preferably a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, or a bottle.
<58>
The liquid beverage or the like according to any one of <31> to <57>, which is preferably heat sterilized.
<59>
Heat sterilization preferably conforms to the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan), and more preferably retort sterilization, high temperature short time sterilization (HTST), or ultra high temperature. The liquid beverage according to <58>, which is sterilized (UHT method).
<60>
The change in turbidity (ΔOD680) when the liquid beverage is stored at 20 ° C. for 24 hours is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, still more preferably 0.020. Hereinafter, the liquid beverage or the like according to any one of <31> to <59>, which is more preferably 0.015 or less, particularly preferably 0.010 or less.

1. 1. Analysis of tannin The amount of tannin in the sample was measured by the iron tartrate method using ethyl gallate as a standard solution and calculated as a conversion amount of gallate (Reference: "Green tea polyphenol" Effective use of functional materials for food and drink). Technology series No. 10).
The powder sample was appropriately dissolved in water to a concentration at which the absorbance could be measured to prepare a sample. 5 mL of the sample was colored with 5 mL of an iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer solution, the absorbance was measured at 540 nm, and the amount of tannin was determined from the calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium tartrate (Rochelle salt) were added to 100 mL of distilled water.
Preparation of phosphate buffer: A 1/15 mol / L disodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution were mixed to adjust the pH to 7.5.

2. Analysis of chlorogenic acids and caffeine 180 mL of pure water at 85 ° C. was poured into 2 g of a sample, stirred, and then dispensed into vials for analysis.
The analytical instrument used HPLC. The model numbers of the constituent units of the device are as follows.
-UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation)
-Column oven: L-2300 (Hitachi High-Technologies Corporation)
・ Pump: L-2130 (Hitachi High-Technologies Corporation)
・ Autosampler: L-2200 (Hitachi High-Technologies Corporation)
-Column: Cadenza CD-C18 Inner diameter 4.6 mm x length 150 mm, particle size 3 μm (Intact Co., Ltd.)

The analysis conditions are as follows.
-Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
-UV-VIS detector set wavelength:
Chlorogenic acids 325 nm
Caffeine 270 nm
・ Column oven set temperature: 35 ° C
Eluent A: A solution of acetonitrile diluted with water to a acetonitrile concentration of 5 (V / V)%, with 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, and Solution / eluent B containing 10 mM sodium acetate B: Acetonitrile

Concentration gradient condition (volume%)
Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of the sample was precisely weighed, and the sample was made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Co., Ltd.), and then subjected to analysis.

Retention time of chlorogenic acids 6 kinds of chlorogenic acids ・ Monocafe oil quinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes, total 3 points ・ Monoferlaquinic acid: 13.0 minutes, 19.9 minutes A total of 3 points for 21.0 minutes From the area values of the 6 types of chlorogenic acids obtained here, 5-cafe oil quinic acid was used as a standard substance, and the content (mass%) of the chlorogenic acids was determined.
The analysis of caffeine was carried out in the same manner as for chlorogenic acids except that caffeine was used as a standard substance. The retention time of caffeine is 18.9 minutes.

3. 3. Protein analysis 1) Quantification
The protein was quantified by the Bradford method. Specifically, it is as follows.
-Kit name: Protein quantification kit-Rapit-Manufacturer: Dojindo Molecular Technologies, Inc.

The standard straight line was created according to the instruction manual of the kit. 4000 μg / mL Standard BSA solution is sequentially diluted 1/2 with pure water, 2000 μg / mL, 1000 μg / mL, 500 μg / mL, 250 μg / mL, 125 μg / mL, 63 μg / mL, 31 μg / mL, 0 μg / Prepare mL of BSA diluent. Collect 100 μL of BSA diluent for calibration curve or ridge of each concentration or sample. Add 2.5 mL of CBB solution to this solution and mix well in vitro. After mixing, the cells are transferred to a cell for spectrophotometry, and the absorbance at 600 nm is measured. The absorbance of the blank is subtracted from the measured absorbance to prepare the BSA concentration and the absorbance calibration curve, and the protein concentration of the sample is determined.

4. Measurement of pH The powdered beverage was dissolved in 100 mL of water so that the chlorogenic acid concentration was 0.3% by mass, and then measured at 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.). For liquid beverages, the temperature of the beverage was adjusted to 20 ° C., and the temperature was measured using the pH meter.

5. Evaluation of color change After preparing sample S by dissolving powdered beverage in 100 mL of water so that the chlorogenic acid concentration becomes 0.3% by mass, the turbidity of sample S before storage and 24 at 20 ° C. The turbidity of the sample S after storage for a long time was measured at 20 ° C. using a turbidity meter (manufactured by U-2010 HITACHI) at a wavelength of 680 nm and a 90 ° transmission / scattering comparison method. Then, as the color tone change, the difference in the turbidity (OD680) of the sample before and after storage was calculated by the following formula.

Color change (ΔOD680) = (turbidity of sample S after storage)-(turbidity of sample S before storage)

6. Sensory evaluation "Clean feeling", "acidity", "unpleasant tongue residue when put in the mouth", "clean feeling", "sourness", "unpleasant tongue residue", Four expert panels conducted drinking tests on "fresh green scent (fresh scent)", "formulation-derived odor (smell like soybeans)" and "tea scent" according to the following standards, and then consulted. The score was decided.

Evaluation Criteria for Refreshing Feeling The refreshing feeling was evaluated by the following five grades, with the refreshing feeling of the reduced beverage of Example 6 having a score of "5" and the refreshing feeling of the reduced beverage of Comparative Example 2 having a rating of "2". ..
5: Clean 4: Somewhat clean 3: A little clean 2: Not very clean 1: Not very clean

Evaluation Criteria for Acidity The acidity was evaluated by the following five grades, with the acidity of the reduced beverage of Example 6 having a score of "5" and the acidity of the reduced beverage of Comparative Example 1 having a score of "2".
5: I don't feel it at all 4: I don't feel much 3: I feel it slightly 2: I feel it a little 1: I feel it

Evaluation Criteria for Unpleasant Tongue Remaining When Ingested in the Mouth In the evaluation of unpleasant tongue residue when ingested, the acidity of the reduced beverage of Example 6 was given a score of "5", and the mouth of the reduced beverage of Comparative Example 3 was evaluated. The unpleasant tongue residue when included in was evaluated as a score of "1" according to the following 5 grades: 5: Not felt at all 4: Not felt so much 3: Slightly felt 2: Slightly felt 1: Feeled

Refreshing blue incense In the evaluation of refreshing blue incense, the refreshing blue incense of the reduced beverage of Example 6 is given a score of "5", and the refreshing blue incense of the reduced beverage of Comparative Example 3 is given a score of "1". It was evaluated on a 5-point scale.
5: Strong blue scent 4: Slightly strong blue scent 3: Slightly weak blue scent 2: Weak blue scent 1: No blue scent

In the evaluation of the odor derived from the formulation, the odor derived from the formulation of the reduced beverage of Example 6 is given a score of "5", and the odor derived from the formulation of the reduced beverage of Comparative Example 3 is given a score of "1". It was evaluated on a 5-point scale.
5: No odor derived from the formulation 4: Almost no odor derived from the formulation 3: Slightly odor derived from the formulation 2: Slightly strong odor derived from the formulation 1: Strong odor derived from the formulation

Evaluation Criteria for Tea Aroma In the evaluation of tea aroma, the tea aroma of the reduced beverage of Example 6 was given a score of "5", and the tea aroma of the reduced beverage of Comparative Example 3 was given a score of "1". It was evaluated according to the stage.
5: Yes 4: Somewhat 3: Some 2: Almost none 1: No

Manufacturing example 1
Production of Chlorogenic Acids Preparation A Ethanol was slowly added to a caffeine-containing raw coffee bean extract (GCE-M3903: manufactured by Sato Foods Co., Ltd., solid content concentration 20 w / v%) to adjust the ethanol concentration to 60%. Then, activated carbon (Shirasagi WH2C, manufactured by Japan Enviro Chemicals, Inc.) was added in an amount of 75 w / v% based on the solid content of the green coffee bean extract, and the mixture was stirred for 2 hours. Then, it was filtered with No. 2 filter paper, and then refiltered with a 0.2 μm membrane filter. Ethanol was distilled off from the filtrate at 40 ° C. After adjusting the water content and adjusting the solid content to 20 w / v%, the mixture was spray-dried to obtain a chlorogenic acid preparation A. A Parvis mini spray GA32 type (manufactured by Yamato Scientific Co., Ltd.) was used as a spray dryer, and drying was performed at an inlet temperature of 150 ° C. and an outlet temperature of 70 ° C.

Manufacturing example 2
Production of Chlorogenic Acids Preparation B 35 g of L60 coffee bean powder roasted at 200 ° C. was poured with water at 85 ° C. and 540 mL, and immersion extraction was performed. Then, the present extract was dried using a spray dryer to obtain chlorogenic acid preparation B.

Examples 1 to 13, Comparative Examples 1 to 3 and Reference Example Each component was mixed at the ratio shown in Table 1 to obtain a powdered beverage. The analysis results of the obtained powdered beverage are shown in Table 1.

From Table 1, in addition to the amount ratio of (A) tannin to (B) chlorogenic acids [(A) / (B)], the amount ratio of (C) protein to (B) chlorogenic acids [(C) / ( By controlling B)] to a certain level, it can be seen that a polyphenol-enriched powdered beverage having a pH of 5.0 to 7.0, which is unlikely to cause a change in color tone or a decrease in flavor, can be obtained in a weakly acidic to neutral region.

Examples 14-18 and Comparative Examples 4 and 5
The powdered beverage obtained in Example 6 was dissolved in water (20 ° C.) so that the chlorogenic acid concentration was as shown in Table 2 to prepare 100 mL of a liquid beverage. Then, the color change (ΔOD680) after storage at 20 ° C. for 24 hours was measured. The results are also shown in Table 2. The beverages of Examples 14 to 18 and Comparative Examples 4 and 5 all had a pH (20 ° C.) of 6.1.

From Table 2, even if the reduced state is stored for a long time in a weakly acidic to neutral region having a pH of 5 or more, if the chlorogenic acid concentration is 0.5% by mass or less, the color change can be remarkably suppressed. Recognize.

Claims (11)

The following components (A) to (C);
It contains (A) tannin (B) chlorogenic acids 0.1 to 0.5% by mass, and (C) protein.
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
The mass ratio [(C) / (B)] of the component (C) to the component (B) is 0.05 to 0.23, and the pH is 5.0 to 7.0.
Liquid beverage. The liquid beverage according to claim 1, wherein the content of the component (A) is 0.09 to 0.70% by mass. The liquid beverage according to claim 1 or 2, wherein the content of the component (C) is 0.009 to 0.070% by mass. Any one of claims 1 to 3, which contains caffeine as the component (D) and has a mass ratio [(D) / (B)] of the component (B) to the component (D) of 0.4 or less. Liquid beverages as described in the section. The liquid beverage according to any one of claims 1 to 4, wherein the mass ratio [(C) / (B)] of the component (C) to the component (B) is 0.08 to 0.23. The following components (A) to (C);
Contains (A) tannins (B) chlorogenic acids and (C) proteins,
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0.
The mass ratio of the component (C) to the component (B) [(C) / (B)] is 0.05 to 0.23, and the concentration of the component (B) is 0.3% by mass. The pH when reduced with 100 mL of water is 5.0 to 7.0.
Powdered beverage. The powdered beverage according to claim 6 , wherein the content of the component (A) is 10 to 20% by mass. The powdered beverage according to claim 6 or 7 , wherein the content of the component (B) is 5 to 25% by mass. The powdered beverage according to any one of claims 6 to 8 , wherein the content of the component (C) is 1 to 3% by mass. Any one of claims 6 to 9 , which contains caffeine as the component (D) and has a mass ratio [(D) / (B)] of the component (B) to the component (D) of 0.4 or less. The powdered beverage according to the section. The powdered beverage according to any one of claims 6 to 10, wherein the mass ratio [(C) / (B)] of the component (C) to the component (B) is 0.08 to 0.23.