KR102400682B1 - beverage composition - Google Patents

Abstract

the following components (A), (B) and (C);
(A) 0.030 to 0.10 mass% of non-polymer catechins
(B) at least one selected from ethanol, propylene glycol and glycerin, and
(C) Astragalin
contains, the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.060 to 2.0, and the mass ratio of the component (C) to the component (A) [(C)/(A)] is 1.0 × 10 ^-3 to 20 × 10 ^-3 , the beverage composition.

Description

beverage composition

The present invention relates to a beverage composition.

Non-polymer catechins are one type of polyphenol compound contained in tea leaves of the genus Camellia, and since they have various physiological activities, their application to food and drink is attracting attention. Among them, although the demand for tea drinks is increasing because they can be easily consumed as a lifestyle, tea drinks that have a rich flavor of tea, stand out with a sweet taste, and suppress bitterness and astringency are preferred. tends to

Conventionally, it has been reported that a tea beverage having a reduced caffeine content can be obtained by adding a certain amount of ethanol to a tea beverage with improved sweetness inherent in tea (Patent Document 1). In addition, by heating a beverage containing non-polymer catechins in a state in which non-polymer catechins and ethanol coexist in a specified amount, the beverage is filled in a container and sealed, and then the beverage in the container is cooled gradually, thereby improving the flavor of tea. There is also a report that a beverage contained in a container rich in a mellow fragrance is obtained (Patent Document 2). In addition, by adding a specific amount of methylmethioninesulfonium salt to the tea beverage, or adding a specific amount of ethanol or propylene glycol to the tea beverage, and heat sterilizing the tea beverage under specific conditions, the flavor of the tea beverage is reduced by heat sterilization. And it is also reported that a tea beverage contained in a container that complements the taste and can sustain the aroma and taste for a long period of time is obtained (Patent Document 3).

On the other hand, it has been reported that astragalin has an antiallergic action as one type of polyphenol compound contained in persimmon leaves and mulberry leaves. Paying attention to the physiological action of such astragalin, application to food and drink is being considered, for example, one or two or more types of sugar selected from the group consisting of fructose, galactose, lactose and glucose to astragalin. It is reported that the absorption of astragalin improves by mix|blending (patent document 4). In addition, a blend tea beverage in which mulberry leaf extract extract, brown rice extract, and green tea extract are mixed has also been proposed (Patent Document 5).

Japanese Laid-Open Patent Publication No. 2015-122968 Japanese Patent Laid-Open No. 2016-123416 Japanese Patent Laid-Open No. 2016-154500 Japanese Laid-Open Patent Publication No. 2002-291441 Japanese Laid-Open Patent Publication No. 2007-282632

When a beverage composition fortified with non-polymer catechins is used, enhancement of physiological effects can be expected. However, since non-polymer catechins have an astringent taste, there is a limit to increasing the concentration of non-polymer catechins.

The present invention relates to a beverage composition in which astringency is suppressed while enhancing non-polymer catechins.

The present invention provides the following components (A), (B) and (C);

(A) 0.030 to 0.10 mass% of non-polymer catechins

(B) at least one selected from ethanol, propylene glycol and glycerin, and (C) astragalin

contains,

The mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.060 to 2.0,

To provide a beverage composition, wherein the mass ratio [(C)/(A)] of the component (C) to the component (A) is 1.0 × 10 ^-3 to 20 × 10 ^-3 .

In view of the above problems, the present inventors have conducted intensive research, and as a result, in a beverage composition fortified with non-polymer catechins, astragalin, known as an astringent substance, and a specific alcohol, respectively, in a fixed amount with respect to non-polymer catechins It discovered that the beverage composition in which the astringency was suppressed was obtained, while strengthening non-polymer catechins by making it contain.

ADVANTAGE OF THE INVENTION According to this invention, while strengthening non-polymer catechins, the astringency of a beverage composition can be suppressed.

The beverage composition of the present invention contains non-polymer catechins as component (A). As used herein, the term "(A) non-polymer catechins" refers to non-gallate forms such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epi. It is a generic term for gallates such as gallocatechin gallate. In this invention, what is necessary is just to contain at least 1 type of the said 8 types of non-polymeric catechins. The origin of the component (A) is not particularly limited as long as it is commonly used in the field of food and beverage. For example, it may be a chemically synthesized product or may be extracted from a plant containing non-polymer catechins.

In the beverage composition of the present invention, the content of component (A) is 0.030 to 0.10 mass%, but from the viewpoint of strengthening non-polymer catechins, 0.035 mass% or more, 0.045 mass% or more, and more preferably 0.052 mass% The above is more preferable, and from a viewpoint of suppression of astringency, 0.095 mass % or less is preferable, 0.088 mass % or less is more preferable, 0.086 mass % or less is still more preferable. As a range of content of component (A), in the beverage composition of this invention, Preferably it is 0.035-0.095 mass %, More preferably, it is 0.045-0.088 mass %, More preferably, it is 0.052-0.086 mass %. In addition, content of component (A) is defined based on the total amount of said 8 types of non-polymeric catechins. Moreover, it is possible to measure content of a component (A) by the analysis method suitable for the situation of a measurement sample among commonly known measurement methods, for example, it is possible to analyze by liquid chromatography. Specifically, the method described in the Example mentioned later is mentioned. In addition, at the time of measurement, appropriate treatment is carried out as necessary, such as freeze-drying the sample in order to suit the detection range of the device, or removing contaminants from the sample to make it suitable for the resolution of the device. also be

The tea beverage contained in the container of the present invention is not particularly limited in terms of the type of component (A), but from the viewpoint of suppressing astringency, the proportion of gallates in non-polymer catechins (gallate content) is 0 to 85% by mass. It is preferable that it is, 20-75 mass % is more preferable, 30-65 mass % is still more preferable, 35-60 mass % is still more preferable, 40-55 mass % is especially preferable. Here, in this specification, the "gallate body ratio" means the mass ratio of the said 4 types of gallate with respect to 8 types of non-polymeric catechins.

The beverage composition of the present invention contains at least one selected from ethanol, propylene glycol and glycerin as component (B). Although these 3 types of alcohol may contain independently and may contain it combining arbitrarily two or more, it is preferable to contain propylene glycol from a viewpoint of astringency suppression.

From the viewpoint of suppressing astringency, the content of the component (B) in the beverage composition of the present invention is preferably 0.0020 mass% or more, more preferably 0.0030 mass% or more, still more preferably 0.0060 mass% or more, and 0.0075 mass% or more. The above is still more preferable, and from the viewpoint of suppressing off-odor, 0.20 mass% or less is preferable, 0.15 mass% or less is more preferable, 0.12 mass% or less is still more preferable, and 0.080 mass% or less is still more It is preferable, and 0.060 mass % or less is especially preferable. The content of the component (B) is, in the beverage composition of the present invention, preferably 0.0020 to 0.20 mass%, more preferably 0.0030 to 0.15 mass%, still more preferably 0.0060 to 0.12 mass%, , More preferably, it is 0.0075-0.080 mass %, Especially preferably, it is 0.0075-0.060 mass %. In addition, in this specification, let content of component (B) be total content of ethanol, propylene glycol, and glycerol. In addition, it is possible to analyze content of a component (B) by a commonly known method. Specifically, the method described in the Example mentioned later is mentioned.

The beverage composition of the present invention contains astragalin as component (C). Here, "astragalin" in the present specification is a compound in which glucose is bonded to the 3-position of kaempferol. A component (C) may originate in a raw material, and may be newly added. In addition, the origin is not specifically limited as long as the component (C) is normally used in the field|area of food-drinks, For example, a chemically synthetic product may be sufficient, and what was extracted from the plant containing astragalin may be sufficient. As a commercial item of a component (C), Kaempferol 3-beta-D-glucopyranoside (made by Sigma-Aldrich Japan Co., Ltd.) etc. are mentioned, for example.

From the viewpoint of suppressing astringency, the content of the component (C) in the beverage composition of the present invention is preferably 0.50 mass ppm or more, more preferably 0.70 mass ppm or more, still more preferably 0.90 mass ppm or more, and 1.1 mass ppm or more. More preferably, 1.5 mass ppm or more is still more preferable, 2.5 mass ppm or more is particularly preferable, and 20 mass ppm or less is preferable, 15 mass ppm or less is more preferable, 8.0 mass ppm or less is still more desirable. As a range of content of such component (C), in the beverage composition of the present invention, it is preferably 0.50 to 20 mass ppm, more preferably 0.70 to 15 mass ppm, still more preferably 0.90 to 15 mass ppm, , More preferably, it is 1.1-15 mass ppm, More preferably, it is 1.5-15 mass ppm, Especially preferably, it is 2.5-8.0 mass ppm. In addition, it is possible to measure content of component (C) by the analysis method suitable for the situation of a measurement sample among commonly known measurement methods, for example, it is possible to analyze by liquid chromatography. Specifically, the method described in the Example mentioned later is mentioned. In addition, at the time of measurement, you may perform a process suitably as needed, such as freeze-drying a sample in order to suit the detection range of a device, or removing contaminants in a sample in order to make it suitable for the resolution of a device.

In the beverage composition of the present invention, the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.060 to 2.0, but from the viewpoint of suppressing astringency, 0.070 or more is preferable, and 0.090 or more is more Preferably, 0.10 or more is more preferable, and from a viewpoint of odor suppression, 1.8 or less are preferable, 1.6 or less are more preferable, 1.4 or less are still more preferable, 1.2 or less are still more preferable, and 1.0 or less is especially preferable. Do. The range of this mass ratio [(B)/(A)] is preferably 0.070 to 1.8, more preferably 0.090 to 1.6, still more preferably 0.10 to 1.4, still more preferably 0.10 to 1.2 and particularly preferably 0.10 to 1.0.

In the beverage composition of the present invention, the mass ratio [(C)/(A)] of the component (A) to the component (C) is 1.0 × 10 ^-3 to 20 × 10 ^-3 , but from the viewpoint of suppressing astringency, 1.1 × 10 ^-3 or more is preferable, 1.3×10 ^-3 or more is more preferable, 1.5×10 ^-3 or more is still more preferable, and 18×10 ^-3 or less is preferable, and 15×10 ^-3 or less is more preferable. and 12 × 10 ^-3 or less is more preferable. The range of this mass ratio [(C)/(A)] is preferably 1.1 x 10 ^-3 to 18 x 10 ^-3 , more preferably 1.3 x 10 ^-3 to 15 x 10 ^-3 , and further Preferably it is 1.5 x 10 ^-3 to 12 x 10 ^-3 . In addition, mass ratio [(C)/(A)] shall make the unit of content of a component (A) and a component (C) constant, and shall compute it.

The beverage composition of the present invention contains one or more additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, wheat extracts, and quality stabilizers, as desired. can do. Content of an additive can be set suitably within the range which does not impair the objective of this invention.

The beverage composition of the present invention may be, for example, liquid or solid, and may take an appropriate form.

For example, when the beverage composition of the present invention is liquid, the beverage may be in the form of not only RTD (straight beverage) but also concentrated reduced beverage, jelly, concentrated liquid, slurry, or the like. Among them, RTD (straight beverage) is preferable from the viewpoint of convenience. Here, "RTD" as used herein refers to a beverage that can be consumed without dilution. In the case of jelly, as long as the beverage can be sucked with a straw or straw provided in the container, the solid content concentration is not particularly limited and can be appropriately selected. In addition, when the beverage composition of the present invention is in a solid state, the shape is not particularly limited as long as it is solid at room temperature (20 ° C.±15 ° C.), and powder, granular, normal, rod-shaped, plate-shaped, block-shaped, etc. It can be made into various shapes. The solid content in the solid beverage composition of the present invention is usually 95 mass% or more, preferably 97 mass% or more. In addition, the upper limit of such a solid content is not specifically limited, 100 mass % may be sufficient. Here, in this specification, "solid content" refers to the mass of a residue obtained by drying a sample in an electric constant temperature dryer at 105°C for 3 hours to remove volatiles.

In addition, when the beverage composition of the present invention is in the form of a concentrate or a solid, the mass ratio [(B)/(A) when diluted with water so that the content of the aforementioned component (A) is within the above range to obtain an RTD (straight beverage) )] and the mass ratio [(C)/(A)] may satisfy the above requirements.

A tea beverage may be sufficient as the beverage composition of this invention, and an acidic beverage may be sufficient as it. Here, in this specification, "tea drink" refers to a drink containing tea leaves of the genus Camellia as a tea raw material.

As tea leaves of the genus Camellia, for example, C. sinensis. var. sinensis (including Yabukita species), C. sinensis. var. and tea leaves (Camellia sinensis) selected from assamica and hybrids thereof. Tea leaves can be classified into unfermented tea, semi-fermented tea, and fermented tea according to their processing method. The tea leaves of the genus Camellia can use 1 type or 2 or more types. Moreover, the tea leaves may be heat-processed.

Non-fermented teas include, for example, chai (煎茶), deep-fried tea (深蒸煎茶), hoji tea, bancha (番茶), gyokro, kabu-washed tea, annual tea, bucho tea, light tea, bon tea (棒茶). ) and green tea such as acha (芽茶). In addition, examples of the semi-fermented tea include oolong teas such as Cheol Guanyin, Confetti, Golden Gye, and Wuyam Tea. Moreover, as fermented tea, black tea, such as Darjeeling, Assam, and Sri Lanka, is mentioned. Among them, it is preferable to use unfermented tea or semi-fermented tea as the tea raw material from the viewpoint of easily enjoying the effects of the present invention, more preferably unfermented tea.

Moreover, as a tea raw material other than the tea leaf of the genus Camellia, you may use grains and tea leaves other than the genus Camellia. As a grain, For example, barley, such as barley, wheat, a barley, rye, oats, and rice bran; Rice, such as brown rice; soybeans, such as soybeans, black soybeans, broad beans, kidney beans, red beans, gyalmyungja, gwangjeo, peanuts, peas, and mung beans; Miscellaneous grains such as soba, corn, white sesame, black sesame, millet, blood, lacquer, and quinoa are mentioned. In addition, as tea leaves other than the genus Camellia, for example, a ginkgo leaf, a persimmon leaf, a loquat leaf, a mulberry leaf, a wolfberry leaf, a cypress leaf, a green leaf, a rooibos, a sagebrush, a trifolieae , stone and other, honeysuckle, evening primrose, calamus flower <Scientific name: Glechoma hederacea subsp. grandis> , Chapul, Gimnema Sylvester, Hwanggi tea (Halnutaceae), Cheomcha (Roseaceae), Kidachi aloe, and the like. Herbs such as chamomile, hibiscus, peppermint, lemon glass, lemon peel, lemon balm, rose hip, and rosemary can also be used. Tea leaves other than the genus Camellia can use 1 type or 2 or more types.

Among them, from the viewpoint of easily enjoying the effects of the present invention, the tea beverage is preferably a green tea beverage or an oolong tea beverage, and more preferably a green tea beverage. When the tea drink is a green tea drink, a green tea drink using green tea leaves the most among all tea raw materials is more preferable, and a green tea drink using only green tea leaves as a tea raw material is even more preferable. In addition, as an extraction method, well-known methods, such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction, are employable, for example. Moreover, extraction conditions are not specifically limited, According to an extraction method, it can select suitably.

When the beverage composition of the present invention is a tea beverage, the pH (20° C.) is usually 5 to 7, but from the viewpoint of flavor balance, preferably 5.1 or more, more preferably 5.3 or more, and still more preferably 5.5 or more, And 6.7 or less are preferable, 6.5 or less are more preferable, and 6.4 or less are still more preferable. As a range of such a pH, Preferably it is 5.1-6.7, More preferably, it is 5.3-6.5, More preferably, it is 5.5-6.4. In addition, in this specification, pH shall adjust temperature at 20 degreeC, and shall measure it with a pH meter.

In addition, in this specification, an "acidic beverage" refers to a beverage having a pH (20°C) of 2 or more and less than 5. The pH (20°C) of the acidic beverage is preferably 2.5 or more, more preferably 3 or more, preferably 4.5 or less, and still more preferably 4 or less. As a range of such a pH, Preferably it is 2.5-4.5, More preferably, it is 3-4. As such an acidic beverage, for example, a beverage acidified by adding carbon dioxide and/or acidulant, a beverage containing fruit juice, fruit vinegar or grain vinegar, and a beverage acidified by fermenting a lactic acid component with bifidobacteria or lactic acid bacteria, etc. can be heard Examples of the acidulant include organic acids and/or salts thereof such as citric acid, lactic acid, acetic acid, fumaric acid, malic acid, gluconic acid, and succinic acid.

When the beverage composition of the present invention is an acidic beverage, a carbonated acidic beverage or a non-carbonated acidic beverage may be sufficient, but from the viewpoint of easily enjoying the effects of the present invention, a non-carbonated acidic beverage is preferable. Preferred examples of the non-carbonated acidic beverage include a fruit juice beverage, a vegetable beverage, a sports beverage, a jelly beverage, and a whey beverage. As used herein, "sports beverage" is a soft drink for the purpose of efficiently replenishing moisture, electrolytes, minerals, and energy lost due to sweating during exercise or daily life, etc., and has an acidic sodium concentration of 0.010 mass% or more say drink.

When the beverage composition of the present invention is a sports beverage, it contains 0.010 mass% or more of sodium as component (D) in the beverage composition. From the viewpoint of suppressing astringency, the content of component (D) in the sports drink is preferably 0.013 mass% or more, more preferably 0.015 mass% or more, still more preferably 0.018 mass% or more, and more preferably 0.020 mass% or more. More preferably, from a salty viewpoint, 0.080 mass % or less is preferable, 0.060 mass % or less is more preferable, 0.055 mass % or less is still more preferable, and 0.050 mass % or less is still more preferable. As a range of content of such component (D), in the beverage composition of the present invention, it is preferably 0.013 to 0.080 mass%, more preferably 0.015 to 0.060 mass%, still more preferably 0.018 to 0.055 mass%, , more preferably 0.020 to 0.050 mass%. In addition, it is possible to analyze content of a component (D) by a commonly known method. Specifically, the method described in the Example mentioned later is mentioned.

When the beverage composition of the present invention is an RTD, a beverage contained in a container may be used. The container is not particularly limited as long as it is a conventional packaging container, and for example, a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a paper container combined with metal foil or plastic film, a bottle, etc. there is.

Moreover, when the beverage composition of this invention is RTD, a heat sterilizing agent may be sufficient. The heat sterilization method is not particularly limited as long as it meets the conditions prescribed by the laws to be applied (Food Sanitation Law in Japan). For example, after filling the container and packaging with tea drinks and sterilizing them after sealing or sealing, or automatically filling the containers and packaging with those sterilized with a sterilizer equipped with a magnetic thermometer or sterilized with a filter, etc. Or just seal it. More specifically, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), etc. are mentioned.

In addition, heat sterilization can be performed by the method of heating the temperature of the center part in a container at 85 degreeC for 30 minutes, or the method of having the effect equal or more than this. For example, heat sterilization can be carried out under the condition that the F0 value is 0.005 to 40, preferably 0.006 to 35, and more preferably 0.007 to 30. Here, "F0 value" in this specification is a value for evaluating the heat sterilization effect when the beverage composition is heat sterilized, and corresponds to the heating time (minutes) when normalized to a reference temperature (121.1° C.). The F0 value is calculated by multiplying the lethality (1 at 121.1°C) with respect to the temperature in the vessel by the heating time (minutes). The mortality rate can be obtained from the lethality table (Fujimaki Masao et al., “Food Industry”, Hwangseongsa’s Post-mortem (恒星社厚生閣), 1985, p. 1049). In order to calculate the F0 value, a commonly used area calculation method, formula method, etc. can be adopted (for example, see Tanigawa et al. 《Canning Science》 page 220, Hwangseongsa postsaengsaeng). In the present invention, in order to set the F0 value to a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a previously obtained lethality curve.

The beverage composition of the present invention can be prepared by an appropriate method, for example, the components (A), (B) and (C), other components are blended as necessary, the component (A) content, and the mass ratio [( B)/(A)] and the mass ratio [(C)/(A)] can be adjusted.

[Example]

1. Analysis of non-polymer catechins

Using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a sample dissolved and diluted with pure water was used for an octadecyl group introduction liquid chromatograph packed column (L-column ODS, 4.6 mmφ × 250 mm particle diameter 5) µm: The chemical substance evaluation and research instrument manufactured by a corporation) is installed, and it is measured by the gradient method at the column temperature of 35 degreeC. Mobile phase Solution A is a distilled water solution containing 0.1 mol/L of acetic acid, Solution B is an acetonitrile solution containing 0.1 mol/L of acetic acid, flow rate is 1 ml/min, sample injection amount is 10 μl, UV detector wavelength is 280 It is carried out under the condition of nm. In addition, the gradient conditions are as follows.

Concentration gradient conditions (volume %)

Time A Liquid Concentration B Liquid Concentration

0 min 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%

2. Analysis of Ethanol

Analysis of ethanol is performed according to the gas chromatography method shown below.

As the analysis instrument, GC-14B (manufactured by Shimadzu Corporation) is used.

The device configuration of the analysis instrument is as follows.

・Detector: FID

·Column: Gaskuropack55, 80 ∼ 100 mesh, φ3.2 mm × 3.1 m

The analysis conditions are as follows.

Temperature: sample inlet and detector 250 ℃, column 130 ℃

Gas pressure: helium (carrier gas) 140 kPa, hydrogen 60 kPa, air 50 kPa

・Injection amount: 2 μl

Prepare the sample for analysis in the following procedure.

Weigh 5 g of the sample, add water to it, and adjust to 25 ml. The solution is subjected to disk filtration and is used as a sample solution. The prepared sample solution is subjected to gas chromatographic analysis.

3. Analysis of propylene glycol and glycerin

The analysis of propylene glycol and glycerin is performed according to the gas chromatography method shown below. As the analysis instrument, GCMS-QP2020 (manufactured by Shimadzu Corporation) is used. The device configuration of the analysis instrument is as follows.

・Detector: MS

·Column: InertCap WAX1 HT (30 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness))

The analysis conditions are as follows.

·Column temperature: 40 ℃ (3 min) → 20 ℃/min → 250 ℃ (10 min)

·Column pressure: constant flow mode (49 kPa)

·Column flow rate: 1 ㎖/min (He)

·Inlet temperature: 250 ℃

・Injection method: Split (5:1)

・Detector: MS

·Ion source temperature: 230 ℃

·Ionization method: EI (70 eV)

Scanning range: m/z 10 to 800

Quantitative ion: propylene glycol m/z 76

Glycerin m/z 61

Prepare the sample for analysis in the following procedure.

Weigh 5 g of the sample, add tetrahydrofuran to it, and adjust to 25 ml. The solution is filtered through a 0.2 μm membrane filter, and l μl of the filtrate is injected into GC/MS. For quantification, prepare a solution of known concentration by diluting propylene glycol and glycerin with THF. Then, a calibration curve is prepared from the peak area and the concentration of the solution sample, and the propylene glycol and glycerin contents of the sample are determined. In addition, the quantification uses the peak area of the quantitation ion to be measured.

4. Analysis of Astragalin

The sample solution was filtered with a filter (0.45 µm), and using a high-performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu Corporation), a column [Cadenza CD-C18 (particle diameter: 3 µm, 4.6 mmφ × 150 mm, Imtakt) was used. )], and carried out by the gradient method at a column temperature of 40°C. Mobile phase C solution was a buffer solution containing 0.05% by mass of acetic acid, solution D was an acetonitrile solution, the flow rate was 1 ml/min, the sample injection amount was 10 μl, and the UV detector wavelength was 360 nm. In addition, the conditions of a gradient are as follows.

Concentration gradient conditions (volume %)

Time (min) C Liquid Concentration D Liquid Concentration

0 85% 15%

20 80 % 20 %

35 10% 90%

50 10 % 90 %

50.1 85 % 15 %

60 85 % 15 %

In addition, a solution with a known concentration was prepared using a standard product of astragalin, and a calibration curve was prepared by subjecting it to high performance liquid chromatography analysis, and astragalin was quantified in the sample solution using astragalin as an index.

5. pH Measurement

30 ml of the sample was weighed into a 50 ml beaker, and the temperature was adjusted and measured at 20°C using a pH meter (HORIBA compact pH meter, manufactured by Horiba Corporation).

6. Measurement of sodium ions

5 ml of 10% hydrochloric acid is added to 2 g of samples, and it evaporates to dryness on a water bath. Furthermore, after adding and heating 5 ml of 10% hydrochloric acid, the whole quantity is filtered in a volumetric flask, and it is fixed with water. Using 1% hydrochloric acid, it is diluted to an appropriate concentration so as to fall within the range of the calibration curve, and 2.5 ml of a 20000 ppm strontium solution is added thereto to obtain a test solution. Using an atomic absorptiometer, the absorbance of the test solution is measured, and sodium is quantified from a previously prepared calibration curve.

・Atomic absorption spectrometer: AA-7000 (manufactured by Shimadzu Corporation)

Frame: Air-acetylene

・Measurement wavelength: 589.0 nm

Preparation Example 1

Preparation of tea extract I

30 g of green tea leaves (Miyazaki Prefecture, Kagoshima Prefecture) were put into 2000 g of 90°C hot water, extracted for 3 minutes to remove tea residues, and then cooled to a liquid temperature of 20°C to obtain tea extract I. The obtained tea extract I had a content of non-polymer catechins of 80 mg/100 ml. In addition, astragalin was not detected.

Reference Example 1

The tea extract liquid I obtained in Production Example 1 and ion-exchanged water were blended in the proportions shown in Table 2, and then the pH was adjusted to 5.8 with sodium bicarbonate, and then the total amount was adjusted to 100% by mass with ion-exchanged water to obtain a green tea beverage. got Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 ml and sterilized by heat (post-mix method). Sterilization conditions were 85° C. for 30 minutes, and the F0 value was 0.0074. Then, the green tea beverage contained in the obtained container was analyzed. The results are shown in Table 2.

Comparative Examples 1 and 4

Further, the same procedure as in Reference Example 1, except that tea extract II (Teavigo, manufactured by Taiyo Chemical Co., Ltd., epigallocatechin gallate 94 mass%, gallate body content 100 mass%, hereinafter the same) was blended in the proportion shown in Table 2 The green tea drink contained in the container was prepared by Then, the green tea beverage contained in the obtained container was analyzed. The results are shown in Table 2.

Comparative Example 2

A green tea beverage contained in a container was prepared in the same manner as in Reference Example 1, except that tea extract II and ethanol were blended in the proportions shown in Table 2. The green tea beverage contained in the obtained container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Comparative Example 3

In addition, the tea extract II and the astragalin reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., Kaempferol 3-beta-D-glucopyranoside, astragalin 97 mass%, hereinafter the same) were blended in the ratio shown in Table 2, except that the reference example A green tea drink contained in a container was prepared by the same operation as in step 1. The green tea beverage contained in the obtained container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Comparative Example 5

A green tea drink contained in a container was prepared in the same manner as in Reference Example 1, except that the tea extract II, ethanol, and the astragalin reagent were blended in the ratios shown in Table 2. The green tea beverage contained in the obtained container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Examples 1 to 6

A green tea beverage in a container was prepared in the same manner as in Reference Example 1, except that tea extract II, ethanol, and the astragalin reagent were blended in the proportions shown in Table 2. The green tea beverage contained in the obtained container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

sensory evaluation 1

Four expert panelists performed a sensory test on the "astringency" of the green tea drinks contained in each container obtained in Examples 1 to 6, Comparative Examples 1 to 5, and Reference Example 1. The sensory test was performed in the following procedure. First, the tea extract II in the amount shown in Table 1 was blended with the green tea drink contained in the container of Reference Example 1 to prepare "a green tea drink contained in a standard astringent taste container" in which the intensity of "astringency" was adjusted to 9 levels. Then, 4 expert panelists agreed to use the ratings shown in Table 1 for each concentration of "green tea beverage in a standard bitter taste container". Then, each expert panel ingested in order starting with "green tea beverage in a standard astringent container" with the highest score, and remembered the intensity of "astringency". Next, each expert panel ingested the green tea drink contained in each container, evaluated the degree of "astringency", and determined the one with the closest "astringency" among "green tea drinks contained in a standard bitter taste container". And, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 2. In addition, a rating means that "astringent taste" is felt strongly, so that a numerical value is small.

As shown in Comparative Example 5, when the concentration of non-polymer catechins was low, the effect of improving astringency by ethanol and astragalin could not be confirmed. On the other hand, as shown in Examples 1 to 6, in the beverage composition fortified with non-polymer catechins, it is understood that the astringent improvement effect by ethanol and astragalin is specifically exhibited.

Example 7

A green tea beverage in a container was prepared in the same manner as in Example 2, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Example 8

A green tea drink contained in a container was prepared in the same manner as in Example 4, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 4, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Example 9

A green tea beverage in a container was prepared in the same manner as in Example 5, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 5, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Comparative Example 6

A green tea drink contained in a container was prepared in the same manner as in Comparative Example 1, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Comparative Example 7

A green tea beverage contained in a container was prepared in the same manner as in Comparative Example 2, except that the tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Comparative Example 8

A green tea beverage contained in a container was prepared in the same manner as in Comparative Example 3, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 3, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Comparative Example 9

A green tea beverage contained in a container was prepared in the same manner as in Example 1, except that tea extract II was blended in the proportions shown in Table 3. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.

Example 10

A green tea drink contained in a container was prepared in the same manner as in Example 1, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Example 11

A green tea drink contained in a container was prepared in the same manner as in Example 2, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Example 12

A green tea beverage in a container was prepared in the same manner as in Example 3, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 3, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Comparative Example 10

A green tea drink contained in a container was prepared in the same manner as in Comparative Example 1, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Comparative Example 11

A green tea beverage contained in a container was prepared in the same manner as in Comparative Example 2, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Comparative Example 12

A green tea drink contained in a container was prepared in the same manner as in Comparative Example 3, except that tea extract II was blended in the proportions shown in Table 4. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 3, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Example 13

A green tea drink contained in a container was prepared in the same manner as in Example 4, except that tea extract II was blended in the proportions shown in Table 5. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 4, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.

Comparative Example 13

A green tea beverage contained in a container was prepared in the same manner as in Comparative Example 1, except that tea extract II was blended in the proportions shown in Table 5. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.

Examples 14 to 16

In addition to tea extract II, tea extract III (catechin hydrate, manufactured by Cayman Chemical, 98% by mass of catechin, 0% by mass of gallate content, the same hereinafter) was further blended to obtain the gallate content shown in Table 6, except that , A green tea drink contained in a container was prepared by the same operation as in Example 8. The green tea beverage contained in each obtained container was analyzed in the same manner as in Example 8. In addition, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.

Comparative Examples 14, 16, 18

In addition to tea extract II, tea extract III was further blended to obtain a gallate body percentage shown in Table 6, and the same operation as in Comparative Example 6 was followed to prepare a green tea beverage in a container that had been heat-sterilized. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Comparative Example 6, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.

Comparative Examples 15, 17, 19

In addition to tea extract II, tea extract III was further blended to obtain a gallate body percentage shown in Table 7, and the same operation as in Comparative Example 7 was followed to prepare a green tea beverage in a container that had been heat-sterilized. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Comparative Example 7, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.

Examples 17 to 19 and Comparative Example 20

A green tea drink contained in a container was prepared in the same manner as in Example 2, except that ethanol was blended in the ratio shown in Table 7. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 7 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Examples 20 and 21

A green tea drink contained in a container was prepared in the same manner as in Example 10, except that ethanol was blended in the proportions shown in Table 8. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 10, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 8 together with the results of Example 10, Comparative Examples 10 to 12, and Reference Example 1.

Examples 22 to 24

A green tea beverage contained in a container was prepared in the same manner as in Example 2, except that propylene glycol was blended in the ratio shown in Table 9 instead of ethanol. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Example 25

A green tea beverage contained in a container was prepared in the same manner as in Example 2 except that ethanol and propylene glycol were blended in the proportions shown in Table 9 instead of ethanol. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Comparative Example 21

A green tea drink contained in a container was prepared in the same manner as in Comparative Example 1, except that propylene glycol was blended in the proportions shown in Table 9. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Examples 26 to 28

A green tea drink contained in a container was prepared in the same manner as in Example 2, except that glycerin was mixed in the ratio shown in Table 10 instead of ethanol. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Example 29

A green tea beverage contained in a container was prepared in the same manner as in Example 2 except that ethanol and glycerin were blended in the proportions shown in Table 10 instead of ethanol. The green tea beverage contained in the obtained container was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Comparative Example 22

A green tea drink contained in a container was prepared in the same manner as in Comparative Example 1, except that glycerin was blended in the proportions shown in Table 10. The green tea beverage contained in the obtained container was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1-3, and Reference Example 1.

Reference Example 2

A commercially available powdered beverage (Pocari Sweet, powder for 1 L, Otsuka Pharmaceutical Co., Ltd.) was diluted with ion-exchanged water so that the total amount was 1 L to prepare a non-carbonated acidic beverage. Next, the obtained non-carbonated acidic beverage was filled in a PET bottle having a capacity of 200 ml, and subjected to heat sterilization (post-mix method) to obtain a non-carbonated acidic beverage contained in a container. Sterilization conditions were 85° C. for 30 minutes, and the F0 value was 0.0074. Then, the non-carbonated acid beverage contained in the obtained container was analyzed. The results are shown in Table 12.

Comparative Example 23

A non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that tea extract II was blended in the proportions shown in Table 12. Then, the non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Comparative Example 24

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that tea extract II and ethanol were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Comparative Example 25

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that tea extract II and propylene glycol were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Comparative Example 26

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that tea extract II and glycerin were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Comparative Example 27

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that the tea extract II and the astragalin reagent were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Example 30

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that tea extract II, ethanol and astragalin reagent were blended in the ratios shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Example 31

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that the tea extract II, propylene glycol, and the astragalin reagent were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

Example 32

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 2, except that the tea extract II, glycerin, and the astragalin reagent were blended in the proportions shown in Table 12. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.

sensory evaluation 2

Four expert panelists performed a sensory test on the "astringency" of the non-carbonated acidic beverages contained in each container obtained in Examples 30 to 32, Comparative Examples 23 to 27, and Reference Example 2. The sensory test was performed in the following procedure. First, the "astringent acidic beverage in a standard astringent container" in which the intensity of "astringency" was adjusted to 10 levels by blending the amount of tea extract II shown in Table 11 to the non-carbonated acidic beverage contained in the container of Reference Example 2 was prepared. Then, 4 expert panelists agreed that the ratings shown in Table 11 should be used for "non-carbonated acidic beverages in astringent standard containers" of each concentration. Then, each expert panel ingested in order starting with "non-carbonated acidic beverages in standard astringent taste containers" with the highest score, and remembered the intensity of "astringency". Then, each expert panel ingests the non-carbonated acid drink contained in each container, evaluates the degree of "astringency", and determines the one with the closest "astringency" among "non-carbonated acid drinks contained in a standard astringent taste container" did Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 12. In addition, a rating means that "astringent taste" is felt strongly, so that a numerical value is small.

Reference Examples 3 and 4

Each component shown in Table 14 other than acidulant (citric acid) was blended with ion-exchanged water, then adjusted to a predetermined pH with acidulant, the total amount was adjusted to 100% by mass with ion-exchanged water to prepare a non-carbonated acidic beverage got it Next, the obtained non-carbonated acidic beverage was filled in a PET bottle having a capacity of 200 ml, and subjected to heat sterilization (post-mix method) to obtain a non-carbonated acidic beverage contained in a container. Sterilization conditions were 85° C. for 30 minutes, and the F0 value was 0.0074. Then, the non-carbonated acid beverage contained in the obtained container was analyzed. The results are shown in Table 14.

Comparative Example 28

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 3, except that tea extract II was blended in the proportions shown in Table 14. Then, the non-carbonated acid beverage contained in the obtained container was analyzed. The results are shown in Table 14.

Comparative Example 29

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 4, except that Extract II was blended in the proportions shown in Table 14. Then, the non-carbonated acid beverage contained in the obtained container was analyzed. The results are shown in Table 14.

Example 33

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 3 except that tea extract II, ethanol, and the astragalin reagent were blended in the proportions shown in Table 14. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 3. The results are shown in Table 14.

Example 34

In addition, a non-carbonated acidic beverage contained in a container was prepared in the same manner as in Reference Example 4, except that tea extract II, ethanol, and the astragalin reagent were blended in the proportions shown in Table 14. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Reference Example 4. The results are shown in Table 14.

sensory evaluation 3

A sensory test was performed by 4 expert panelists on the "astringency" of the non-carbonated acidic beverages contained in each container obtained in Examples 33 and 34, Comparative Examples 28 and 29, and Reference Examples 3 and 4. The sensory test was performed in the following procedure. First, the "astringent acidic beverage in a standard astringent container" in which the intensity of "astringency" was adjusted to 10 levels by blending the amount of tea extract II shown in Table 13 to the non-carbonated acidic beverage contained in the container of Reference Example 3 was prepared. Then, 4 expert panelists agreed to set the ratings shown in Table 13 for "non-carbonated acidic beverages in astringent standard containers" of each concentration. Next, each expert panel ingests in order starting with "non-carbonated acidic beverages in standard astringent containers" with the highest rating, and remembers the intensity of "astringency". Next, each expert panel ingests the green tea beverage contained in each container, evaluates the degree of "astringency", and determines the closest "astringency" among "non-carbonated acidic beverages in a standard astringent container." Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 14. In addition, a rating means that "astringent taste" is felt strongly, so that a numerical value is small.

Examples 35 to 37

A non-carbonated acidic beverage contained in a container was prepared in the same manner as in Example 33, except that salt was blended in the proportions shown in Table 15. The non-carbonated acidic beverage contained in the obtained container was analyzed in the same manner as in Example 33, and a sensory test was performed based on the sensory evaluation 3. The results are shown in Table 15 together with the results of Example 33, Comparative Example 28, and Reference Example 3.

Reference Example 5

Each component shown in Table 17 other than an acidulant was stirred and dissolved for 10 minutes after mix|blending. Then, it adjusted so that it might become pH 3.8 with an acidulant, and it filled in the heat-resistant container, and obtained the jelly drink. Next, the obtained jelly drink was heat-sterilized (85 degreeC, 30 minutes, F0 value: 0.0074), and the jelly drink contained in the container was obtained. And the jelly drink contained in the obtained container was analyzed. The results are shown in Table 17.

Comparative Example 30

In addition, a containerized jelly drink was prepared in the same manner as in Reference Example 5, except that tea extract II was blended in the proportions shown in Table 17. And the jelly drink contained in the obtained container was analyzed. The results are shown in Table 17.

Example 38

Furthermore, a containerized jelly beverage was prepared in the same manner as in Reference Example 5, except that the tea extract II, ethanol, and the astragalin reagent were blended in the proportions shown in Table 17. The jelly drink contained in the obtained container was analyzed in the same manner as in Reference Example 5. The results are shown in Table 17.

sensory evaluation 4

A sensory test was conducted by 4 expert panelists on the "astringency" of the jelly drinks contained in each container obtained in Example 38, Comparative Example 30 and Reference Example 5. The sensory test was performed in the following procedure. First, the tea extract II in the amount shown in Table 16 was blended with the jelly drink contained in the container of Reference Example 5 to prepare a "jelly drink in a standard astringent container" in which the intensity of "astringency" was adjusted to 10 levels. And 4 expert panelists agreed to set it as the rating shown in Table 16 about "jelly drink contained in astringent standard container" of each concentration. Then, each expert panel ingested in order starting with "jelly drink in a standard astringent taste container" with a high score, and remembered the intensity of "astringency". Then, each expert panel ingested the jelly drink contained in each container, evaluated the degree of "astringency", and determined the one with the closest "astringency" among "jelly drinks contained in a standard jar of astringency". Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 17. In addition, a rating means that "astringent taste" is felt strongly, so that a numerical value is small.

From Tables 2 to 10, 12, 14, 15, and 17, by containing astragalin and a specific alcohol in a constant ratio, respectively, with respect to the non-polymer catechins, the non-polymer catechins are strengthened while the astringent taste is suppressed. It can be seen that this is obtained.

Claims (20)

the following components (A), (B) and (C);
(A) 0.030 to 0.10 mass% of non-polymer catechins
(B) at least one selected from ethanol, propylene glycol and glycerin, and
(C) Astragalin
contains,
The mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.060 to 2.0,
The beverage composition, wherein the mass ratio [(C)/(A)] of the component (C) to the component (A) is 1.0×10 ⁻³ to 20×10 ⁻³ . The method of claim 1,
The beverage composition, wherein the content of the component (A) is 0.045 to 0.088 mass%. The method of claim 1,
The beverage composition, wherein the content of the component (B) is 0.0020 to 0.20 mass%. The method of claim 1,
The beverage composition, wherein the content of the component (C) is 0.50 to 20 mass ppm. 5. The method according to any one of claims 1 to 4,
A beverage composition, which is a tea beverage or an acid beverage. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the content of the component (A) is 0.052 to 0.086 mass%. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the content of the component (B) is 0.0030 to 0.15 mass%. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the content of the component (C) is 0.70 to 15 mass ppm. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.070 to 1.8. 5. The method according to any one of claims 1 to 4,
A beverage composition, wherein the mass ratio [(C)/(A)] of the component (A) to the component (C) is 1.1 × 10 ^-3 or more and 18 × 10 ^-3 or less. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the proportion of non-polymeric catechins of gallate in component (A) is 0 to 85 mass%. 5. The method according to any one of claims 1 to 4,
The beverage composition, wherein the proportion of non-polymeric catechins of gallate in component (A) is 20 to 85 mass%. 5. The method according to any one of claims 1 to 4,
Component (A) is at least one selected from catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate, a beverage composition. 5. The method according to any one of claims 1 to 4,
A beverage composition, which is a tea beverage. 15. The method of claim 14,
A beverage composition having a pH of 5 to 7. 5. The method according to any one of claims 1 to 4,
A beverage composition, which is an acidic beverage. 17. The method of claim 16,
A beverage composition, which is a non-carbonated acidic beverage. 17. The method of claim 16,
A beverage composition, which is a sports drink. 17. The method of claim 16,
A beverage composition, which is a jelly beverage. 17. The method of claim 16,
A beverage composition having a pH of 2.5 to 4.5.