JP7320992B2 - beverage composition - Google Patents

Description

The present invention relates to beverage compositions.

Tannin is one of polyphenols contained in tea leaves and the like, and is known to have various physiological activities including antioxidant action. In order to develop such a physiological effect, it is necessary to continuously ingest tannin, and beverages are available as a means of simply ingesting it as a lifestyle. However, since tannin has a strong astringent taste, it is likely to become an obstacle to continuous ingestion of the beverage. Therefore, suppression of the astringent taste of polyphenols has been studied, and for example, it has been reported that cyclodextrin and thaumatin have a masking effect on the astringent taste of polyphenols such as tannins (Patent Document 1).

JP 2015-221019 A

However, when dextrin is added to polyphenols such as tannins, the astringent taste felt when taken in the mouth can be suppressed, but the astringent taste remains as a lingering impression after being taken in the mouth, and it is easy to get rid of it later. It is conceivable to increase the amount of dextrin in order to suppress such astringent taste, but since dextrin has unique offensive tastes such as powderiness, bitterness, and miscellaneous taste, there is a limit to adding a large amount. There is Hereinafter, in the present specification, an astringent taste that remains as an aftertaste after being taken in the mouth is referred to as "post astringent taste".
An object of the present invention is to provide a beverage composition in which tannin-derived after-astringent taste is reduced while suppressing dextrin-derived off-taste.

In view of the above problems, the present inventors have conducted intensive research and found that tannin and dextrin are contained in specific amounts, and a specific aroma component is contained in a specific mass ratio with respect to tannin. It was found that a beverage composition in which tannin-derived after-astringent taste is reduced while suppressing off-taste can be obtained.

Thus, the present invention provides the following components (A), (B) and (C);
(A) Tannin 1.2 to 12% by mass in solid content
(B) 18 to 95 mass% in dextrin solid content
(C) containing at least one selected from coumarin and derivatives thereof,
mass ratio [(C)/(A)] of component (A) to component (C) is 0.70×10 ⁻⁴ or more and 300×10 ⁻⁴ or less;
A beverage composition is provided.

ADVANTAGE OF THE INVENTION According to this invention, the beverage composition with which the after astringent taste derived from tannin was reduced can be provided, suppressing the bad taste derived from dextrin.

The beverage composition of the present invention may be, for example, liquid or solid, and may take any appropriate form.
For example, when the beverage composition of the present invention is liquid, the form of the beverage may be not only an RTD beverage but also a concentrated reduced beverage, jelly, concentrated liquid, slurry, and the like. Among them, RTD beverages are preferable from the viewpoint of convenience. Here, the term "RTD beverage" as used herein refers to a beverage that can be drunk as it is without dilution. In the case of jelly, the solid content concentration is not particularly limited as long as the beverage composition can be sucked through the mouthpiece or straw provided in the container, and can be appropriately selected. Further, when the beverage composition of the present invention is solid, its shape is not particularly limited as long as it is solid at normal temperature (20 ° C. ± 15 ° C.), powder, granule, tablet, rod, plate, Various shapes such as a block shape can be used. The solid drink composition generally has a solid content of 95% by mass or 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 term "solid content" as used herein refers to the residue obtained by drying the sample in an electric constant temperature dryer at 105°C for 3 hours to remove volatile substances, and the term "solid content" refers to the residue. refers to mass.

The beverage composition of the present invention is preferably a tea beverage composition because the effects of the present invention can be easily obtained. As used herein, the term "tea beverage composition" refers to a composition that contains a plant extract as a tea raw material and is exclusively for drinking.
Raw materials for the plant extract are not particularly limited, but examples include tea leaves belonging to the genus Camellia, cereal grains, stems and leaves other than those belonging to the genus Camellia, and roots. The extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be employed depending on the type of plant.

Camellia genus tea leaves include, for example, tea leaves (Camellia sinensis) selected from C.sinensis.var.sinensis (including Yabukita species), C.sinensis.var.assamica, and hybrids thereof. Tea leaves can be classified into unfermented tea, semi-fermented tea, and fermented tea depending on the processing method, and one or more of them can be used. The type of tea leaves and the time of collection are not particularly limited, and the tea leaves may be pasteurized. Examples of non-fermented tea include green tea leaves such as sencha, deep-steamed sencha, hojicha, bancha, gyokuro, kabusecha, tencha, kamairicha, stem tea, bar tea, and sprout tea. Semi-fermented teas include, for example, oolong tea leaves such as Tieguanyin, Irotane, Ogonkatsura, and Wuyi rock tea. Furthermore, fermented teas include black tea leaves from Darjeeling, Assam, Sri Lanka, and the like.
Grains include, for example, barley, wheat, pigeon barley, rye, oats, barley such as barley; rice such as brown rice; Beans; millet such as buckwheat, corn (maize), white sesame, black sesame, millet, millet, millet, and quinua. Grains can be used singly or in combination of two or more.
Stems and leaves other than the genus Camellia include, for example, ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, burdock leaves, chicory leaves, dandelion leaves or roots, wolfberry leaves, eucommia leaves, and perilla leaves. Leaves, Japanese mustard spinach, rooibos, kumazasa, mugwort, Houttuynia cordata, Gynostemma pentaphyllum, honeysuckle, Tsukimisou, Kakidoshi, Kawaraketsumei, Gymnema sylvestre, Huangjicha (Walnut family), Tencha (Rosaceae), Kidachi aloe and the like. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary can also be used. One or two or more types of foliage and roots other than the genus Camellia can be used.

Among them, it is preferable to use at least one selected from tea leaves belonging to the genus Camellia, cereals and rooibos as a raw material, and at least one selected from tea leaves belonging to the genus Camellia and rooibos is preferably used in order to easily enjoy the effects of the present invention. It is more preferable to use it as a raw material.
Preferred types of tea beverage compositions include, for example, green tea beverages, oolong tea beverages, black tea beverages, rooibos tea beverages, barley tea beverages, and corn tea beverages, and more preferred are green tea beverages, oolong tea beverages, and rooibos tea beverages.

The beverage composition of the present invention contains tannin as component (A). Here, "tannin" as used herein is measured by the method described in the Examples below, and includes non-polymer catechins, gallic acid, its esters and condensates thereof, and chlorogen. It is a concept that includes acids and condensates thereof. In the present specification, "non-polymer catechins" means non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a general term for all gallate bodies, and in the present invention, at least one of the above eight types may be contained. In addition, "chlorogenic acids" include monocaffeoylquinic acids such as 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, and 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. It is a general term for monoferlaquinic acid, which is an acid, and in the present invention, at least one of the above six types may be contained.

In the beverage composition of the present invention, the content of component (A) in the solid content is 1.2 to 12% by mass, but from the viewpoint of physiological activity, 1.3% by mass or more is preferable, and 1.5% by mass % or more, more preferably 1.7 mass % or more, and from the viewpoint of suppressing after-astringency, preferably 10 mass % or less, more preferably 8.5 mass % or less, and even more preferably 7 mass % or less. The range of such component (A) is preferably 1.3 to 10% by mass, more preferably 1.5 to 8.5% by mass, more preferably 1% by mass in the solid content of the beverage composition. .7 to 7% by mass. The analysis of component (A) shall follow the method described in the examples below. When measuring, the sample should be freeze-dried to match the detection range of the instrument, or any contaminants in the sample should be removed to match the resolution of the instrument. good too.

The beverage composition of the present invention preferably contains at least non-polymer catechins (hereinafter also referred to as "component (A1)") as component (A).
The mass ratio [(A1) / (A)] between the component (A) and the component (A1) in the beverage composition of the present invention is preferably 0.01 or more, and 0.015 or more from the viewpoint of astringency. More preferably, 0.018 or more is even more preferable. Although the upper limit of the mass ratio [(A1)/(A)] is not particularly limited, it may be 1. The range of the mass ratio [(A1)/(A)] is preferably from 0.01 to 1, more preferably from 0.015 to 1, and even more preferably from 0.018 to 1.

In the beverage composition of the present invention, the content of the component (A1) in the solid content is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and 0.03% by mass or more. It is more preferably 9% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less from the viewpoint of suppressing after-astringent taste. The range of such component (A1) is preferably 0.01 to 9% by mass, more preferably 0.02 to 8% by mass, and still more preferably 0.03 in the solid content of the beverage composition. ~7% by mass. The content of component (A1) is defined based on the total amount of the eight non-polymer catechins. In addition, the content of the component (A1) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. . Concretely, the method described in the examples below can be mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

The beverage composition of the present invention contains dextrin as component (B). As used herein, "dextrin" is a type of starch hydrolyzate, and is a compound obtained by partially hydrolyzing starch by acid treatment or heat treatment to reduce the molecular weight. Dextrin has a molecular structure in which sugars are polymerized via glycosidic bonds, and the glycosidic bonds may be chain-like, ring-like, or a mixture thereof. The sugar linkages include α-1,4 linkage, α-1,6 linkage, β-1,2 linkage, β-1,3 linkage, β-1,4 linkage, β-1,6 linkage, etc. A single connection method or two or more connection methods may be used.

The component (B) has a dextrose equivalent (DE) of preferably 1 or more, more preferably 2 or more, and preferably 30 or less, more preferably 21 or less, more preferably 13 or less, from the viewpoint that the effects of the present invention can be easily enjoyed. More preferably, 5 or less is even more preferable. The range of DE is preferably from 1 to 30, more preferably from 2 to 21, even more preferably from 2 to 13, and even more preferably from 2 to 5. The dextrose equivalent (DE) can be measured by an analytical method suitable for the condition of the sample to be measured, among commonly known methods for measuring dextrose. Concretely, the method described in the examples below can be mentioned.

In the beverage composition of the present invention, the content of component (B) in the solid content is 18 to 95% by mass, but from the viewpoint of suppressing after-astringency, it is preferably 20% by mass or more, and 35% by mass. The above is more preferable, 50% by mass or more is more preferable, and from the viewpoint of suppressing offensive taste, 93% by mass or less is preferable, and 90% by mass or less is even more preferable. The range of such component (B) is preferably 20 to 95% by mass, more preferably 35 to 93% by mass, and still more preferably 50 to 90% by mass in the solid content of the beverage composition. . The content of component (B) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods. mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

The beverage composition of the present invention contains at least one selected from coumarin and its derivatives as component (C). As used herein, "coumarin" is benzo-α-pyrone, and "coumarin derivative" is 7-methoxycoumarin, 4-hydroxycoumarin and 3,4-dihydrocoumarin. Coumarin and its derivatives are known as aromatic components with a sweet scent. The present inventors have found that coumarin and its derivatives are effective in suppressing offensive taste derived from dextrin and reducing astringent taste derived from tannin. Among them, it is preferable to contain at least coumarin as the component (C), and it is more preferable to contain coumarin and its derivatives, since the effect of the present invention can be easily obtained. The origin of component (C) is not particularly limited as long as it is commonly used in the field of food and beverages. For example, it may be naturally derived, chemically synthesized, commercially available, or derived from raw materials. good.

In the beverage composition of the present invention, the content of the component (C) in the solid content is preferably 1.8 mass ppm or more, more preferably 2.3 mass ppm or more, from the viewpoint of suppressing astringency, 2.8 It is more preferably mass ppm or more, and from the viewpoint of suppressing offensive taste, it is preferably 18 mass ppm or less, more preferably 14 mass ppm or less, and even more preferably 10 mass ppm or less. The content range of component (C) is preferably 1.8 to 18 ppm by mass, more preferably 2.3 to 14 ppm by mass, more preferably 2 ppm in the solid content of the beverage composition. .8 to 10 mass ppm. The content of the component (C) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, it can be measured by the GC/MS method. . Concretely, the method described in the examples below can be mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

In the beverage composition of the present invention, the mass ratio [(C)/(A)] between component (A) and component (C) is 0.70 × 10 ^-4 or more and 300 × 10 ^-4 or less, but after From the viewpoint of suppressing astringent taste and offensive taste, it is preferably 0.75 × 10 ^-4 or more, more preferably 0.85 × 10 ^-4 or more, further preferably 0.95 × 10 ^-4 or more, and from the viewpoint of flavor balance Therefore, it is preferably 250×10 ⁻⁴ or less, more preferably 200×10 ⁻⁴ or less, and even more preferably 150×10 ⁻⁴ or less. The range of the mass ratio [(C)/(A)] is preferably 0.75×10 ⁻⁴ or more and 250×10 ⁻⁴ or less, more preferably 0.85×10 ⁻⁴ or more and 200×10 ⁻⁴ or less, more preferably 0.95×10 ⁻⁴ or more and 150×10 ⁻⁴ or less. The mass ratio [(C)/(A)] shall be calculated by aligning the unit of the contents of the component (A) and the component (C).

The beverage composition of the present invention may optionally contain sweeteners, acidulants, amino acids, proteins, vitamins, minerals, esters, nectar extracts, pigments, emulsifiers, milk components, cocoa powder, preservatives, seasonings, quality stabilizers and the like. 1 or 2 or more of additives can be contained. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

Moreover, when the beverage composition of the present invention is a solid beverage composition, it can contain an acceptable carrier as necessary. For example, excipients (for example, monosaccharides such as glucose, galactose and fructose; disaccharides such as sucrose, lactose, lactose and palatinose; sugar alcohols such as maltitol, xylitol, sorbitol and reduced palatinose); Hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrants (e.g. carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch , low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.); sweeteners (e.g., stevia, etc.); Carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, extenders, surfactants, dispersants, buffers, and diluents are included. In addition, the content of the carrier can be appropriately set within a range that does not impair the purpose of the present invention.

When the beverage composition of the present invention is an RTD beverage, or when the beverage composition of the present invention is a solid beverage composition or a concentrated beverage composition and the solid beverage composition or concentrated beverage composition is a reconstituted beverage , pH (20° C.) is preferably 4 or more, more preferably 4.5 or more, still more preferably 5 or more, and preferably 7 or less, more preferably 6.8 or less, and even more preferably 6.5 or less. Such a pH range is preferably 4 to 7, more preferably 4.5 to 6.8, still more preferably 5 to 6.5. When a solid beverage composition or a concentrated beverage composition is used as a reconstituted beverage, the solid beverage composition or concentrated beverage composition may be diluted and dissolved in a liquid, and the temperature of the liquid does not matter. The liquid is not particularly limited as long as it can be reconstituted into a beverage, and examples thereof include water, carbonated water, milk, and soy milk. Moreover, pH shall be measured with a pH meter after adjusting the temperature to 20°C.

When the beverage composition of the present invention is an RTD beverage, ordinary packaging containers such as molded containers (so-called PET bottles) containing polyethylene terephthalate as a main component, metal cans, paper containers combined with metal foil or plastic film, bottles, etc. It can be filled into a container-packed beverage.
Also, in the case of RTD beverages, they may be heat sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated in applicable laws and regulations (the Food Sanitation Law in Japan). For example, tea beverages are filled into containers and packaging, and then sterilized after being tightly capped or sealed, or sterilized with a sterilizer equipped with a self-recording thermometer or sterilized with a filter, etc. are automatically put into containers and packaging. After filling, the container may be tightly capped or sealed. More specifically, 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, when the beverage composition of the present invention is a solid beverage composition, for example, when packed in a bottle or the like and drunk, one cup is measured with a spoon or the like, a cup type containing one cup, It can be a stick type or the like in which each cup is subdivided and packaged. Furthermore, when the beverage composition of the present invention is a concentrated beverage composition, for example, it can be a portion-type diluted beverage that is subdivided and packaged for each cup. The cup capacity is preferably 30 to 320 mL, and the content of the subdivided packaging can be appropriately set so as to match the cup capacity. Subdivided packaging can be packaged with a packaging material made of aluminum-deposited film or the like. In addition, 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 quality maintenance.

The beverage composition of the present invention can be produced by any suitable method. content and the mass ratio [(C)/(A)] can be adjusted.

A commercially available reagent may be used as component (A), but it may be contained in the form of an extract of a plant rich in component (A).
The plant is not particularly limited as long as it contains the component (A) and is commonly used in the field of food and drink. Examples include Camellia tea leaves, persimmon leaves, chestnut bark, sunflower seeds, apples, and coffee beans. , Simon leaves, pine, sugar cane, Nanten leaves, burdock, eggplant skin, plum fruit, coltsfoot, grape seeds, grape skins, etc., and one or more of them can be used. Among them, one or more selected from Camellia tea leaves, coffee beans and apples are preferable from the viewpoint of tannin content and flavor. The coffee beans may be green coffee beans or roasted coffee beans, and the roasting conditions can be appropriately selected. Moreover, the extraction method and extraction conditions are not particularly limited, and known methods can be employed.

1. Analysis of tannin The amount of tannin in the sample was measured by the ferrous tartrate method, using ethyl gallate as a standard solution and obtaining the equivalent amount of gallic acid (Reference: "Green tea polyphenol" Effective use of functional ingredients for food and beverages Technical Series No. 10).
5 mL of a sample dissolved in pure water was developed with 5 mL of iron tartrate standard solution, dissolved to 25 mL with phosphate buffer, absorbance was measured at 540 nm, and the amount of tannin was obtained from a calibration curve using ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate.7-hydrate and 500 mg of sodium.potassium tartrate (Rochelle's salt) were brought to 100 mL with distilled water.
Preparation of phosphate buffer: 1/15 mol/L disodium hydrogen phosphate solution and 1/15 mol/L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

2. Analysis of non-polymeric catechins
A sample dissolved and diluted with pure water was subjected to a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), and a packed column for octadecyl group-introduced liquid chromatography (L-column ODS, 4.6 mmφ × 250 mm, particle diameter 5 μm: (manufactured by the Chemicals Evaluation and Research Institute) is attached, and the column is measured at a temperature of 35°C by the gradient method. Mobile phase A solution is a distilled aqueous solution containing 0.1 mol/L of acetic acid, B solution is an acetonitrile solution containing 0.1 mol/L of acetic acid, the flow rate is 1 mL/min, the sample injection amount is 10 μL, and the UV detector wavelength is It is carried out under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient conditions (volume %)
Time Concentration of liquid A Concentration of liquid B 0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

3. Analysis of dextrin (1) Quantitative method Sample and 1.5 mL of standard solution of each concentration, 250 μL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone)-methanol solution and heated at 70° C. for 30 minutes. The resulting solution is neutralized with 250 μL of 1N—HCl aqueous solution, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. The measurement sample obtained by the above operation is measured using high-performance liquid chromatography-mass spectrometry under the following conditions.

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

(2) Dextrose equivalent (I) analysis is applied when reducing sugars such as glucose and maltose contained in dextrin are quantified as glucose, and is performed according to the following procedure.
・Quantitative determination of water content ・Quantitative determination of reducing sugar content by the Lane-Eynon method ・Calculation of the content of reducing sugar (DE value, %) calculated as glucose

(II) Preparation of sample and standardization of titer (II-A) Preparation of sample (II-1) Standard invert sugar solution 4.75 g of sucrose (reagent) is accurately weighed, Transfer to a volumetric flask. Add 5 mL of hydrochloric acid (specific gravity: 1.18), leave at 20 to 30° C. for 3 days, add water to a constant volume, and store in a cool, dark place. A 50 mL portion thereof is placed in a 200 mL volumetric flask, neutralized with a 1 mol/L sodium hydroxide solution using phenolphthalein as an indicator, and then water is added to adjust the volume. This is used as an invert sugar solution for standardizing the titer of Fehling's solution.
(II-2) Methylene blue solution Dissolve 1 g of 1% methylene blue in water to make 100 mL.
(II-3) Fehling's solution G solution: 34.639 g of copper sulfate (CuSO ₄ .5H ₂ O) is dissolved in water to make 500 mL, left for 2 days and then filtered.
Solution H: 173 g of potassium sodium tartrate (KNaC ₄ H ₄ O ₆ .4H ₂ O) and 50 g of sodium hydroxide are dissolved in water to make 500 mL, which is allowed to stand for 2 days and then filtered.

(II-B) Standardization of Fehling's solution titer 5.0 mL of Fehling's solution G and H are placed in a 200-mL Erlenmeyer flask, and 19.5 mL of standard invert sugar solution is added using a 50-mL burette. After boiling for 2 minutes on an electric heater, 4 drops of methylene blue solution are added, and standard invert sugar solution is added dropwise while boiling, and the end point is when the blue color disappears. The titration is finished within 3 minutes after boiling begins. This titration is performed 3 times and the average value is obtained. However, the titration value is the average value of three times, and the difference between each titration value is within 0.1 mL. In addition, round off the titer to the fourth decimal place and keep it within the range of 1±0.02.

[In the formula, A represents the amount (mL) of the standard invert sugar solution consumed. ]

(III) Sample preparation A sample for analysis is prepared as follows, depending on the properties of the sample.
(III-1) Liquid sample If crystals or lumps are precipitated in the liquid, put it in a sealed container, immerse it in a water bath at 60 to 70°C to dissolve it, shake it well, and cool it to room temperature. do.
(III-2) Solid sample Make powder or crystal. If there are lumps, crush them and mix well.

(IV) Determination of water content Determination of water content is performed by the following method depending on the properties of the sample.
(IV-1) Liquid sample As a drying aid, about 15 g of sea sand is placed in a weighing bottle in advance and dried together with a glass rod in a dryer at 105°C to obtain a constant weight. Next, an amount equivalent to about 2 g of the solid content of the uniform sample prepared in (III) above is accurately weighed, and if necessary, a small amount of water is added until the entire sample is submerged. to volatilize most of the water. Further, after occasionally stirring and drying in a dryer at 105° C. until almost dry, it is transferred to a vacuum dryer and dried at 70° C. for 4 hours. After standing to cool to room temperature in a desiccator, the weight is measured. Vacuum drying is repeated for 1 hour to obtain a constant weight. Constant weight is considered reached when weight loss results in a change of 2 mg or less.
(IV-2) Solid sample About 2 g of the uniform sample prepared in (III) above is accurately weighed into a weighing bottle previously made to have a constant weight, and dried in a vacuum dryer at 70°C for 4 hours. Next, after standing to cool to room temperature in a desiccator, the weight is measured. Further, vacuum drying is repeated for 1 hour, and constant weight is considered to have been reached when the change in weight loss is 2 mg or less.
(IV-3) Calculation of Moisture Moisture in the sample is calculated by the following formula. Numbers are rounded off to the second decimal place.

[In the formula, _W0 indicates the amount (g) of the sample collected, and _W1 indicates the weight (g) of the sample after drying. ]

(V) Determination of DE value (V-1) Preparation of test solution Approximately 10 g of the uniform sample prepared in (III) above was accurately weighed, dissolved in water, transferred to a 500 mL volumetric flask, and water was added to the volume. and use it as the test solution.
(V-2) Titration operation Take 5.0 mL of Fehring solution G solution and 5 mL of H solution in a 200 mL Erlenmeyer flask, add 15 mL of the test solution prepared in (V-1) using a 50 mL burette, and add (II- Titrate according to the procedure in B), and use this as a preliminary titration. Further, in the same manner, add an amount of test solution that is about 1 mL less than the titration constant obtained in the preliminary titration, and titrate according to the procedure of (II-B). Multiplying the amount of consumption of the test solution obtained here by the titer of the Fehling's solution, the reducing sugar concentration (DE value, mg/100 mL) was calculated from this value using the Rein-Einon sugar amount table (glucose) shown in Table 1. Ask as
(V-3) Calculation of DE value The DE value calculated as glucose in the dry state of the sample is calculated by the following formula. Numbers are rounded off to the second decimal place.

[In the formula,
D _S indicates the amount of glucose (mg) in 100 mL of the test solution obtained using the Lane-Eynon sugar amount table (glucose) shown in Table 1,
M indicates the moisture content (%) of the sample weighed in (IV),
S indicates the amount (g) of the sample weighed at (V-1). ]

4. Analysis of Coumarin and Its Derivatives A 10 mL sample was taken in a GC headspace vial (20 mL) and 4 g sodium chloride was added. Then, the vial was sealed with a stirrer, and while stirring with a stirrer for 30 minutes, the components were adsorbed onto SPME fibers (manufactured by Sigma-Aldrich, 50/30 μm, DVB/CAR/PDMS). After adsorption, the SPME fiber was thermally desorbed at the inlet and subjected to GC/MS measurement. As an analytical instrument, Agilent 7890A/5975 Cinert (manufactured by Agilent Technologies) was used.

Analysis conditions are as follows.
・Column: VF-WAX (60m (length), 0.25mm (inner diameter), 1.0μm (film thickness))
・Column temperature: 40°C (3 min) → 20°C/min → 250°C
・Column pressure: constant flow mode (31 kPa)
・Column flow rate: lmL/min (He)
・Inlet temperature: 250℃
・Injection method: Splitless ・Detector: MS
・Ion source temperature: 230°C
・ Ionization method: EI (70 eV)
・Scan range: m/z 10 to 500
・Quantitative ion: coumarin m/z146, 7-methoxycoumarin m/z176, 4-hydroxycoumarin m/z162, 3,4-dihydrocoumarin m/z148

Quantification was performed by the following procedure.
A standard reagent for each component was dissolved in ethanol and serially diluted to prepare a sample. A sample with a predetermined concentration was added to the sample, adsorbed onto the SPME fiber in the same manner as the sample itself, and subjected to GC/MS measurement. Then, a calibration curve was created from the measured peak area of the quantitative ion of each component and the preparation concentration, and the content of coumarin and its derivative in the sample was determined.

5. Measurement of pH The temperature of the tea beverage was adjusted to 20°C, and the pH was measured using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.).

Production example 1
Production of tea extract II 30 g of sencha leaves (produced in Miyazaki Prefecture and Kagoshima Prefecture) are put into 2000 g of hot water at 90 ° C and extracted for 3 minutes. An extract was obtained. The green tea extract is referred to as "tea extract II". The resulting tea extract II had a tannin content of 0.028 mass %, a non-polymer catechin content of 0.02 mass %, and a coumarin content of 10 mass ppb. .

Production example 2
Production of Tea Extract III 3 g of oolong tea leaves (Unilever) were added to 150 g of hot water at 90°C and extracted for 8 minutes. After removing the tea leaves, the liquid was cooled to 20°C to obtain an oolong tea extract. . The oolong tea extract is referred to as "tea extract III". The resulting tea extract III had a tannin content of 0.020 mass%, a non-polymer catechin content of 0.007 mass%, and a coumarin content of 10 mass ppb. .

Production example 3
Manufacture of tea extract IV 2g of rooibos tea pack (Kokutaro Co., Ltd.) is put into 200g of hot water at 90°C and extracted for 30 seconds. A rooibos tea extract was obtained. The rooibos tea extract is referred to as "tea extract IV". The resulting tea extract IV had a tannin content of 0.016 mass % and a coumarin content of 5.6 mass ppb. No non-polymer catechins were detected.

Production example 4
Production of tea extract V 4 g of corn tea leaves (Honjien Co., Ltd.) are added to 150 g of hot water at 90 ° C., extracted for 5 minutes, tea leaves are removed, and the liquid is cooled to 20 ° C. to extract corn tea. I got the liquid. The corn tea extract is referred to as "tea extract V". The obtained tea extract V had a coumarin content of 11.3 mass ppb. Tannins and non-polymer catechins were not detected.

Production example 5
Manufacture of tea extract VI 2 g of barley tea leaves (Ogawa Shoyaku Co., Ltd.) are put into 140 g of hot water at 90°C and extracted for 3 minutes. Obtained. The barley tea extract is referred to as "tea extract VI". The resulting tea extract VI had a coumarin content of 5.4 mass ppb. Tannins and non-polymer catechins were not detected.

Reference example 1
Baking soda and excipients were blended at the ratios shown in Table 4 to obtain solid beverage compositions. Then, the resulting solid beverage composition was analyzed and evaluated according to sensory evaluation 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 1
Tea extract I (Teavigo, manufactured by Taiyo Kagaku Co., Ltd., 94% by mass of tannin, 94% by mass of non-polymer catechins, undetected coumarin, hereinafter the same), baking soda, and excipients are shown in Table 4. A solid green tea beverage composition was obtained by blending at the indicated ratio. Next, the obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Reference Example 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 2
Furthermore, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 1, except that dextrin was blended at the ratio shown in Table 4. Each obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Examples 1-5
Furthermore, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 2, except that dihydrocoumarin was blended in the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 2 for each obtained solid green tea beverage composition. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 3
Apple extract (apple polyphenol uplin, Unitech Foods Co., Ltd., tannin 22% by mass, non-polymer catechins 0.4% by mass, coumarin undetected, hereinafter the same), baking soda, and excipients was blended at the ratio shown in Table 4 to obtain a solid drink composition. Then, the resulting solid beverage composition was analyzed and evaluated according to sensory evaluation 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 4
Furthermore, a solid beverage composition was obtained by the same operation as in Comparative Example 3, except that dextrin was blended at the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 3 for each solid drink composition obtained. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Examples 6-9
Furthermore, a solid beverage composition was obtained by the same operation as in Comparative Example 4, except that dihydrocoumarin was blended in the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 4 for each of the obtained solid drink compositions. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 5
Coffee extract (chlorogenic acid-containing preparation, Hasegawa Koryo Co., Ltd., tannin 20% by mass, non-polymer catechins 0% by mass, coumarin undetected, hereinafter the same), baking soda, and excipients are shown. 4 to obtain a solid beverage composition. Then, the resulting solid beverage composition was analyzed and evaluated according to sensory evaluation 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 6
Furthermore, a solid beverage composition was obtained by the same operation as in Comparative Example 5, except that dextrin was blended at the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 5 for each of the obtained solid drink compositions. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Example 10
Further, a solid beverage composition was obtained by the same operation as in Comparative Example 6, except that dihydrocoumarin was blended in the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 6 for each of the obtained solid drink compositions. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 7
Tea extract I, coffee extract, baking soda, and excipients were blended at the ratios shown in Table 4 to obtain solid beverage compositions. Then, the resulting solid beverage composition was analyzed and evaluated according to sensory evaluation 1. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Comparative example 8
Further, a solid beverage composition was prepared in the same manner as in Comparative Example 7, except that dextrin was blended at the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 7 for each of the obtained solid drink compositions. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Example 11
Further, a solid beverage composition was prepared in the same manner as in Comparative Example 8, except that dihydrocoumarin was blended in the ratio shown in Table 4. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 8 for each solid drink composition obtained. Table 4 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 4 is a solid content density|concentration.

Sensory evaluation 1
2 g of each solid drink composition was diluted with ion-exchanged water at 20° C. to prepare a reconstituted drink with a total weight of 120 g. Then, a sensory test was conducted by four expert panelists on the "after astringent taste" and "dextrin offensive taste" of the reconstituted beverages. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringency First, epigallocatechin gallate (EGCG) was added to the reconstituted beverage of Reference Example 1 at the ratio shown in Table 2, and the strength of "after-astringency" was adjusted to 10 levels. Astringency standard drink” was prepared. Next, four expert panelists agreed on the scores shown in Table 2 for each concentration of the "standard after-abrasive drink". Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Each expert panel then consumed each reconstituted beverage, evaluated the degree of "after astringency", and determined the closest "after astringency" among the "after astringency standard beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was added to the reduced beverage of Reference Example 1 at the ratio shown in Table 3, and the strength of the "dextrin off-taste" was evaluated in five stages. A “strange taste standard drink” was prepared. Next, four expert panelists agreed on the scores shown in Table 3 for each concentration of the "strange taste standard drink". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Each expert panel then consumed each reconstituted beverage, evaluated the degree of "off-taste of dextrin", and determined which of the "standard off-taste beverages" had the closest "dextrin off-taste". Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is felt.

Comparative example 9
Tea extract I, baking soda, and excipients were blended at the ratios shown in Table 5 to obtain solid green tea beverage compositions. Next, the resulting solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Comparative example 10
Further, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 9, except that dextrin was blended at the ratio shown in Table 5. The obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 9. Table 5 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Examples 12-14
Furthermore, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 10, except that dihydrocoumarin was blended at the ratio shown in Table 5. Each obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 10. The results are shown in Table 5 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Comparative example 11
An apple extract, baking soda, and an excipient were blended at the ratio shown in Table 5 to obtain a solid drink composition. Then, the resulting solid beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Comparative example 12
Furthermore, a solid beverage composition was obtained by the same operation as in Comparative Example 11, except that dextrin was blended at the ratio shown in Table 5. The obtained solid drink composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 11. Table 5 shows the results. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Examples 15-17
Furthermore, a solid beverage composition was obtained by the same operation as in Comparative Example 12, except that dihydrocoumarin was blended in the ratio shown in Table 5. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 12 for each of the obtained solid drink compositions. The results are shown in Table 5 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 5 is a solid content density|concentration.

Comparative example 13
Tea extract I, sodium bicarbonate, and excipients were blended at the ratios shown in Table 6 to obtain solid green tea beverage compositions. Next, the resulting solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 6 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 6 is a solid content density|concentration.

Comparative example 14
Further, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 13, except that dextrin was blended in the ratio shown in Table 6. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 13 for each obtained solid green tea beverage composition. The results are shown in Table 6 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 6 is a solid content density|concentration.

Examples 18, 19 and Comparative Example 15
Further, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 14, except that dihydrocoumarin was blended in the ratio shown in Table 6. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 14 for each obtained solid green tea beverage composition. The results are shown in Table 6 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 6 is a solid content density|concentration.

Comparative example 16
Tea extract I, baking soda, and excipients were blended at the ratios shown in Table 7 to obtain solid green tea beverage compositions. Next, the resulting solid green tea beverage composition was analyzed and evaluated according to sensory evaluation 1. The results are shown in Table 7 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 7 is a solid content density|concentration.

Comparative example 17
Further, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 16, except that dextrin was blended at the ratio shown in Table 7. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 16 for each obtained solid green tea beverage composition. The results are shown in Table 7 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 7 is a solid content density|concentration.

Example 20
Further, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 17, except that dihydrocoumarin was blended in the ratio shown in Table 7. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 17 for each obtained solid green tea beverage composition. The results are shown in Table 7 together with the results of Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 7 is a solid content density|concentration.

Comparative Examples 18 and 19
A solid green tea beverage composition was obtained in the same manner as in Comparative Example 2, except that the proportion of dextrin was changed as shown in Table 8. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 2 for each obtained solid green tea beverage composition. The results are shown in Table 8 together with the results of Comparative Example 2 and Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 8 is a solid content density|concentration.

Examples 21 and 22
A solid green tea beverage composition was obtained in the same manner as in Example 2, except that the proportion of dextrin was changed as shown in Table 8. Analysis and sensory evaluation were performed in the same manner as in Example 2 for each solid green tea beverage composition thus obtained. The results are shown in Table 8 together with the results of Example 2 and Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 8 is a solid content density|concentration.

Comparative example 20
Furthermore, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 2, except that vanillin was blended in the ratio shown in Table 9. The obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 2. The results are shown in Table 9 together with the results of Comparative Example 2 and Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 9 is a solid content concentration.

Comparative example 21
Furthermore, a solid green tea beverage composition was obtained in the same manner as in Comparative Example 2, except that maltol was blended in the ratio shown in Table 9. The obtained solid green tea beverage composition was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 2. The results are shown in Table 9 together with the results of Comparative Example 2 and Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 9 is a solid content concentration.

Examples 23-27
A solid green tea beverage composition was obtained in the same manner as in Example 2, except that coumarin and/or a coumarin derivative in the ratio shown in Table 8 was added instead of dihydrocoumarin. Analysis and sensory evaluation were performed in the same manner as in Example 2 for each solid green tea beverage composition thus obtained. The results are shown in Table 9 together with the results of Example 2 and Reference Example 1. In addition, the density|concentration of a calculated value or an analytical value in Table 9 is a solid content concentration.

Reference example 2
Green tea beverages (RTD beverages) were obtained by blending the tea extract II obtained in Production Example 1, sodium bicarbonate, and ion-exchanged water at the ratios shown in Table 12. Next, the obtained green tea beverage was analyzed and evaluated according to sensory evaluation 2. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Comparative example 22
Green tea beverages (RTD beverages) were obtained by blending tea extract I, tea extract II obtained in Production Example 1, sodium bicarbonate, and ion-exchanged water in the proportions shown in Table 12. Next, the obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 2. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Comparative example 23
Furthermore, a green tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 22, except that dextrin was blended at the ratio shown in Table 12. The obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 22. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Comparative example 24
A green tea beverage (RTD beverage) was obtained by blending the tea extract II obtained in Production Example 1, apple extract, sodium bicarbonate, and ion-exchanged water at the ratio shown in Table 12. Next, the obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 2. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Comparative example 25
Furthermore, a green tea beverage (RTD beverage) was prepared in the same manner as in Comparative Example 24, except that dextrin was blended at the ratio shown in Table 12. The obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 24. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Examples 28-30
Further, a green tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 23, except that dihydrocoumarin was blended in the ratio shown in Table 12. The obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 23. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Examples 31-33
Further, a green tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 25, except that dihydrocoumarin was blended in the ratio shown in Table 12. The obtained green tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 25. The results are shown in Table 12. In addition, the density|concentration of a calculated value or an analytical value in Table 12 is a solid content density|concentration.

Sensory evaluation 2
A sensory test was conducted by four expert panelists on the "after astringent taste" and "dextrin offensive taste" of each green tea beverage. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringent taste First, epigallocatechin gallate (EGCG) was added to the green tea beverage of Reference Example 2 at the ratio shown in Table 10, and the strength of "after-astringent taste" was adjusted to 10 levels. Astringency standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 10 for each concentration of the "standard after-abrasive drink". Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Next, each expert panel ingested each green tea beverage, evaluated the degree of "after astringency", and determined the closest "after astringency" among the "after astringency standard beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was added to the green tea beverage of Reference Example 2 at the ratio shown in Table 11, and the strength of "dextrin off-taste" was evaluated in five stages. A “strange taste standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 11 for each concentration of the "off-flavour standard beverage". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Then, each expert panel ingested each green tea beverage, evaluated the degree of "off-taste of dextrin", and determined the one with the closest "off-taste of dextrin" among the "off-taste standard beverages". Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is felt.

Reference example 3
An oolong tea beverage (RTD beverage) was obtained by blending the tea extract III obtained in Production Example 2, sodium bicarbonate, and ion-exchanged water in the proportions shown in Table 15. Then, the resulting oolong tea beverage was analyzed and evaluated according to Sensory Evaluation 3. The results are shown in Table 15. In addition, the concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Comparative example 26
Tea extract I, tea extract III obtained in Production Example 2, sodium bicarbonate, and ion-exchanged water were blended at the ratio shown in Table 15 to obtain an oolong tea beverage (RTD beverage). Next, the obtained oolong tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 3. The results are shown in Table 15. In addition, the concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Comparative example 27
Further, an oolong tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 26, except that dextrin was blended at the ratio shown in Table 15. The obtained oolong tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 26. The results are shown in Table 15. In addition, the concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Examples 34-36
Further, an oolong tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 27, except that dihydrocoumarin was blended in the ratio shown in Table 15. The obtained oolong tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 27. The results are shown in Table 15. In addition, the concentration of the calculated value or the analytical value in Table 15 is the solid content concentration.

Sensory evaluation 3
A sensory test was conducted by four expert panelists on the "after astringent taste" and "dextrin offensive taste" of each oolong tea beverage. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringent taste First, epigallocatechin gallate (EGCG) was added to the oolong tea beverage of Reference Example 3 at the ratio shown in Table 13, and the strength of the "after-abrasive taste" was adjusted to 10 levels. Astringency standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 13 for the "standard after-abrasive drink" of each concentration. Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Then, each expert panel ingested each oolong tea beverage, evaluated the degree of "after astringency", and determined the closest "after astringency" among the "after astringency standard drinks". Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was added to the oolong tea beverage of Reference Example 3 at the ratios shown in Table 14, and the strength of the "dextrin off-taste" was evaluated in five stages. A “strange taste standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 14 for each concentration of the "strange taste standard drink". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Then, each expert panel ingested each oolong tea beverage, evaluated the degree of "off-taste of dextrin", and determined which of the "off-taste standard beverages" had the closest "dextrin off-taste". Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is felt.

Reference example 4
A rooibos tea beverage (RTD beverage) was obtained by blending the tea extract IV obtained in Production Example 3, sodium bicarbonate and ion-exchanged water in the proportions shown in Table 18. Next, the obtained rooibos tea beverage was analyzed and evaluated according to Sensory Evaluation 4. The results are shown in Table 18. In addition, the concentration of the calculated value or the analysis value in Table 18 is the solid content concentration.

Comparative example 28
The tea extract I, the tea extract IV obtained in Production Example 3, and baking soda were blended in the proportions shown in Table 18 to obtain rooibos tea beverages (RTD beverages). Next, the obtained rooibos tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 4. The results are shown in Table 18. In addition, the concentration of the calculated value or the analysis value in Table 18 is the solid content concentration.

Comparative example 29
Furthermore, a rooibos tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 28, except that dextrin was blended at the ratio shown in Table 18. The obtained rooibos tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 28. The results are shown in Table 18. In addition, the concentration of the calculated value or the analysis value in Table 18 is the solid content concentration.

Examples 37-39
Furthermore, a rooibos tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 29, except that dihydrocoumarin was blended in the ratio shown in Table 18. The obtained rooibos tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 29. The results are shown in Table 18. In addition, the concentration of the calculated value or the analysis value in Table 18 is the solid content concentration.

Sensory evaluation 4
A sensory test was conducted by four expert panelists on the "after astringent taste" and "dextrin offensive taste" of each rooibos tea beverage. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringency First, the rooibos tea beverage of Reference Example 4 was blended with epigallocatechin gallate (EGCG) at the ratio shown in Table 16, and the strength of "after-astringency" was adjusted to 10 levels. After-astringency standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 16 for the "standard after-abrasive drink" of each concentration. Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Next, each expert panel ingested each rooibos tea beverage, evaluated the degree of "after astringency", and determined the one with the closest "after astringency" from among the "after astringency standard beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was added to the rooibos tea beverage of Reference Example 4 at the ratio shown in Table 17, and the strength of "dextrin off-taste" was adjusted to 5. A "off-taste standard drink" adjusted in stages was prepared. Next, four expert panels agreed on the scores shown in Table 17 for each concentration of the "off-flavour standard beverage". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Then, each expert panel ingested each rooibos tea beverage, evaluated the degree of "off-taste of dextrin", and determined the closest "off-taste of dextrin" among the "off-taste standard beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is perceived.

Reference example 5
The tea extract V obtained in Production Example 4, sodium bicarbonate, and ion-exchanged water were blended at the ratio shown in Table 21 to obtain a corn tea beverage (RTD beverage). Next, the obtained corn tea beverage was analyzed and evaluated according to sensory evaluation 5. The results are shown in Table 21. In addition, the density|concentration of a calculated value or an analytical value in Table 21 is a solid content density|concentration.

Comparative example 30
Tea extract I, tea extract V obtained in Production Example 4, sodium bicarbonate, and ion-exchanged water were blended at the ratios shown in Table 21 to obtain corn tea beverages (RTD beverages). Next, the obtained corn tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 5. The results are shown in Table 21. In addition, the density|concentration of a calculated value or an analytical value in Table 21 is a solid content density|concentration.

Comparative example 31
Furthermore, a corn tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 30, except that dextrin was blended in the ratio shown in Table 21. The obtained corn tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 30. The results are shown in Table 21. In addition, the density|concentration of a calculated value or an analytical value in Table 21 is a solid content density|concentration.

Examples 40-42
Furthermore, a corn tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 31, except that dihydrocoumarin was blended in the ratio shown in Table 21. The obtained corn tea beverage was subjected to analysis and sensory evaluation in the same manner as in Comparative Example 31. The results are shown in Table 21. In addition, the density|concentration of a calculated value or an analytical value in Table 21 is a solid content density|concentration.

Sensory evaluation 5
A sensory test was conducted by four expert panelists on the "after astringent taste" and "dextrin offensive taste" of each corn tea beverage. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringency First, the corn tea beverage of Reference Example 5 was blended with epigallocatechin gallate (EGCG) at the ratio shown in Table 19, and the strength of "after-astringency" was adjusted to 10 levels. After-astringency standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 19 for the "standard after-abrasive drink" of each concentration. Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Each expert panel then consumed each corn tea beverage, evaluated the degree of "after astringency", and determined the closest "after astringency" among the "after astringency standard beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was added to the corn tea beverage of Reference Example 5 at the ratio shown in Table 20, and the strength of "dextrin off-taste" was adjusted to 5. A "off-taste standard drink" adjusted in stages was prepared. Next, four expert panels agreed on the scores shown in Table 20 for each concentration of the "off-flavour standard beverage". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Each expert panel then consumed each corn tea beverage, rated the degree of "dextrin off-taste", and determined which of the "off-taste standard drinks" had the closest "dextrin off-taste". Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is perceived.

Reference example 6
A barley tea beverage (RTD beverage) was obtained by blending the tea extract VI obtained in Production Example 5, sodium bicarbonate, and ion-exchanged water in the proportions shown in Table 24. Next, the obtained barley tea beverage was analyzed and evaluated according to Sensory Evaluation 6. The results are shown in Table 24. In addition, the concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Comparative example 32
Tea extract I, tea extract VI obtained in Production Example 5, sodium bicarbonate, and ion-exchanged water were blended in the proportions shown in Table 24 to obtain barley tea beverages (RTD beverages). Next, the obtained barley tea beverage was subjected to analysis and sensory evaluation in the same manner as in Reference Example 6. The results are shown in Table 24. In addition, the concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Comparative example 33
Furthermore, a barley tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 32, except that dextrin was blended at the ratio shown in Table 24. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 32 for the obtained barley tea beverage. The results are shown in Table 24. In addition, the concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Examples 43-45
Furthermore, a barley tea beverage (RTD beverage) was obtained in the same manner as in Comparative Example 33, except that dihydrocoumarin was blended in the ratio shown in Table 24. Analysis and sensory evaluation were performed in the same manner as in Comparative Example 33 for the obtained barley tea beverage. The results are shown in Table 24. In addition, the concentration of the calculated value or the analytical value in Table 24 is the solid content concentration.

Sensory evaluation 6
A sensory test was conducted by 4 specialist panels on the "after astringent taste" and "dextrin offensive taste" of each barley tea drink. A sensory test was performed in the following procedure.

(1) Evaluation of after-astringent taste First, epigallocatechin gallate (EGCG) was added to the barley tea beverage of Reference Example 6 at the ratio shown in Table 22, and the strength of "after-astringency" was adjusted to 10 levels. Astringency standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 22 for the "standard after-abrasive beverage" of each concentration. Next, each expert panel ingested in order from the "standard after-abrasive drink" with the lowest EGCG concentration, and memorized the strength of the "after-abrasive" taste. Next, each expert panel ingested each barley tea beverage, evaluated the degree of "after astringency", and determined the one with the closest "after astringency" from among the "standard after astringency beverages." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the larger the score, the stronger the "after-astringent" feeling.

(2) Evaluation of dextrin off-taste First, dextrin (Sundec #30, Sanwa Starch Co., Ltd.) was blended in the barley tea beverage of Reference Example 6 at the ratio shown in Table 23, and the strength of "dextrin off-taste" was evaluated in five stages. A “strange taste standard drink” was prepared. Next, four expert panels agreed on the scores shown in Table 23 for each concentration of the "off-flavour standard beverage". Next, each expert panel ingested the "off-taste standard drink" with the lowest dextrin concentration in order, and memorized the strength of the "off-taste of dextrin." Next, each expert panel ingested each barley tea drink, evaluated the degree of "off-taste of dextrin", and determined the one with the closest "off-taste of dextrin" from among the "off-taste standard drinks." Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. It should be noted that the higher the score, the stronger the "bad taste" is felt.

From Tables 4 to 9, 12, 15, 18, 21 and 24, tannin and dextrin are each contained in specific amounts, and coumarin and/or its derivatives are contained in a specific mass ratio with respect to tannin, so that dextrin-derived It can be seen that a beverage composition with reduced tannin-derived after-astringent taste can be obtained while suppressing off-taste.

Claims (7)

the following components (A), (B) and (C);
(A) Tannin 1.2 to 12% by mass in solid content
(B) 18 to 95 mass% in dextrin solid content
(C) at least one selected from coumarin and derivatives thereof
1.8 mass ppm or more in solid content
contains
The dextrin related to component (B) has a dextrose equivalent of 2 to 30,
The coumarin derivative according to component (C) is 7-methoxycoumarin, 4-hydroxycoumarin or 3,4-dihydrocoumarin,
mass ratio [(C)/(A)] of component ( A ) to component (C) is 0.70×10 ⁻⁴ or more and 300×10 ⁻⁴ or less;
beverage composition. The beverage composition according to claim 1, wherein the content of component (C) in solid content is 1.8 to 18 mass ppm. 3. Beverage composition according to claim 1 or 2, containing at least coumarin as component ( C ). The beverage composition according to any one of claims 1 to 3, which contains at least (A1) non-polymer catechins as the component (A). Claim 1, wherein (A1) non-polymer catechins are included as component (A), and the mass ratio [(A1)/(A)] between component (A) and component (A1) is 0.01 to 1. 4. The beverage composition according to any one of items 1 to 4. The beverage composition according to any one of claims 1 to 5, wherein the beverage composition is a tea beverage composition. The beverage composition according to any one of claims 1 to 6, wherein the beverage composition is a green tea beverage composition, an oolong tea beverage composition or a rooibos tea beverage composition.