KR20210084649A - Powdered food for beverages and beverages - Google Patents

Abstract

Providing drinks with a high effect and feeling left in the throat while suppressing the feeling of foreign body when passing through the throat.
The following components (A) and (B):
(A) At least 0.02 mass% or at least 0.2 mass% of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans
(B) thickening polysaccharide
A beverage having a viscosity of 3 to 40 mPa·s at 25°C.

Description

Powdered food for beverages and beverages

The present invention relates to beverages and powdered foods for beverages.

Viral infection develops when a virus adsorbs, invades, and proliferates on receptors on the surface of cells such as the respiratory tract. Among them, the upper respiratory tract, such as the oral cavity, nasal cavity, and pharynx, is an organ with a high frequency of onset of infection. Viruses that cause infectious diseases in the upper respiratory tract include influenza virus, adenovirus, and coronavirus. As a preventive method for preventing these viral infections, frequent daily gargling is recommended.

In recent years, it has been found that catechins, which are polyphenol components of tea, and their polymers have an antiviral action, and gargling using green tea or black tea has been proposed (eg, non-patent document 1).

In addition, in general, brushing can only be performed up to the upper part of the pharynx, and from the viewpoint of providing sufficient care for not only the oral cavity but also the hypopharynx, it has been proposed to prevent viral infections by not only gargling but also drinking tea.

Am J Prev Med. 2005, 29(4), p.302-307

The present invention provides the following components (A) and (B):

(A) At least 0.02 mass% or at least 0.2 mass% of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans

(B) thickening polysaccharide

It is intended to provide a beverage containing 3 to 40 mPa·s of viscosity at 25°C.

In addition, the present invention provides the following components (A) and (B):

(A) One or more types selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4 mass% or more and 4 mass% or less

(B) 1 mass % or more and 30 mass % or less of thickening polysaccharide

To provide a powder food for beverages containing 3 to 40 mPa·s of viscosity at 25°C when diluted 20 times by mass with water.

However, since conventional tea drinks pass through the throat quickly and disappear immediately, the realization of the antiviral effect remaining in the throat after drinking is insufficient. Moreover, the antiviral effect was difficult to confirm in daily life, and provision of the value to a user was hard to be recognized. However, in recent years, the variety of goods and the tastes of consumers have also been spread over many fields, and the realization of an antiviral effect came to be desired. Then, although the present inventor tried to improve the effect sensation by making it easier to retain a drink in a throat by giving viscosity to a drink, it became clear that a foreign body feeling arises when a drink passes through a throat.

Accordingly, the present invention relates to providing a beverage having a high effect feeling remaining in the throat while suppressing a feeling of foreign body when passing through the throat.

As a result of intensive research in view of the above problems, the present inventors have made it possible to impart a coat feeling to the throat while suppressing the feeling of foreign substances when passing through the throat by containing a specific amount of tea leaf-derived polyphenol and setting it to a specific viscosity. It has been found that a beverage with a high sense of effect remaining in the throat after drinking can be obtained.

ADVANTAGE OF THE INVENTION According to this invention, there is little feeling of foreign material when passing through a throat, and there is a coat feeling to a throat, and it can provide the beverage with high feeling of antiviral effect which remains in the throat after drinking.

〔beverage〕

In the present specification, "beverage" means a beverage (RTD; ready-to-drink) that can be drunk as it is without diluting and dissolving it in a liquid phase using an aqueous medium. The form of a beverage should just be a liquid phase at 20 degreeC±15 degreeC. In the case of a liquid phase, any form of a liquid, a gel form, a jelly form, and a slurry form may be sufficient.

The beverage of the present invention contains, as component (A), one or two or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans. By containing the component (A), it is possible to impart a feeling of coating to the throat by drinking.

Epigallocatechin gallate is one type of non-polymer catechins.

As used herein, the term "theaflavins" is a red component produced by oxidative polymerization of two molecules of catechins during the fermentation process of tea. Theaflavin, theaflavin 3-O-gallate, theaflavin It is a generic term for 3'-O-gallate and theaflavin 3,3'-di-O-gallate. What is necessary is just to contain at least 1 type out of the said 4 types as the aflavins. In this specification, content of the theaflavins is defined based on the said total amount of 4 types.

As used herein, the term "oolong homobisflavans" is a component produced by polymerization of catechins in the process of anti-fermentation of tea, oolong homobisflavan A, oolong homobisflavan B, monodes galloyl oolong. Mobis flavan A, didesgaloyl oolong homobis flavan B, and oolong homo bis flavan C are collectively referred to. What is necessary is just to contain at least 1 type out of the said 5 types as oolong homobisflavans. In this specification, content of oolong homobisflavans is defined based on the said total amount of 5 types.

Component (A) is preferably epigallocatechin gallate from the viewpoint of improving the coat feeling to the throat, reducing the feeling of foreign matter when passing through the throat, and suppressing the bitterness of the beverage.

The component (A) may be extracted and fractionated from a plant containing the component (A), or may be a chemically synthesized product. Moreover, it can also be contained in the form of the plant extract containing component (A).

The plant extract is not particularly limited as long as the component (A) is included, but a tea extract extracted from tea leaves is preferably used.

For tea leaves, the genus Camellia, for example C. sinensis var. sinensis (including Yabukita species), C. sinensis var. and tea leaves (Camellia sinensis) selected from assamica and their hybrids. Tea leaves are classified into unfermented tea, semi-fermented tea, and fermented tea according to their processing method.

Examples of the non-fermented tea include green tea such as sencha, fukamushi sencha, hojicha, bancha, gyokuro, kabuse tea, tencha, kamairi tea, cookie tea, bocha, and mecha. As a semi-fermented tea, for example, oolong teas, such as Cheol Guanyin, Confetti, Golden Gye, and Muyam tea, are mentioned. As a fermented tea, black tea, such as Darjeeling, Assam, and Sri Lanka, is mentioned. These may contain 1 type(s) or 2 or more types in a beverage.

Tea leaves include, in addition to freshly harvested tea leaves, dried or frozen tea leaves, or purified tea leaves. The raw tea leaves may be of any kind, harvesting time, harvesting method, etc., and may use stems other than tea leaves.

The extraction method and extraction conditions can be suitably selected, For example, using water, hot water, and a water-soluble organic solvent, it can implement by well-known methods, such as stirring extraction, drip extraction, column extraction. As a water-soluble organic solvent, lower alcohols, such as ethanol, are mentioned, for example.

After extraction, the obtained extract may be concentrated by known means such as atmospheric concentration, vacuum concentration, and membrane concentration, or the extract or concentrate may be purified. As a purification means, a membrane treatment and a tannaase treatment are mentioned, for example. Moreover, you may dry by well-known means, such as spray drying and freeze drying.

Moreover, it is also possible to use a commercial item as a plant extract.

Content of the component (A) in the beverage of this invention is 0.02 mass % or more and 0.2 mass % or less. By containing the component (A) in such a specific amount, a coat feeling can be imparted to the throat by drinking. Here, in the present specification, "coat feeling" refers to a sensation as if the surface of the throat is coated with a drink, and the stronger the coat feeling, the more the effect can be felt after drinking.

In addition, it is possible to suppress the feeling of foreign substances when passing through the throat caused by imparting viscosity to the beverage.

The content of the component (A) in the beverage is 0.02 mass % or more, preferably 0.03 mass % or more, more preferably from the viewpoint of improving the coat feeling to the throat and suppressing the feeling of foreign matter when passing through the throat. is 0.04 mass% or more, and is 0.2 mass% or less from the viewpoint of suppressing the bitterness of the beverage, preferably 0.16 mass% or less, more preferably 0.12 mass% or less, still more preferably 0.07 mass% or less Hereinafter, more preferably, it is 0.06 mass % or less, Especially preferably, it is 0.05 mass % or less. And the content of the component (A) in the beverage is 0.02 to 0.2 mass%, preferably 0.02 to 0.16 mass%, more preferably 0.02 to 0.12 mass%, still more preferably 0.03 to 0.07 mass%, further Preferably it is 0.03-0.06 mass %, Especially preferably, it is 0.04-0.05 mass %.

The analysis of the component (A) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known analysis methods. For example, it is possible to analyze by liquid chromatography method, and specifically, it is possible to analyze by the method described in the Example to be published later. 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.

The beverage of the present invention contains a thickening polysaccharide as component (B). As used herein, "thickening polysaccharide" means a sugar in which monosaccharide molecules are polymerized by glycosidic bonds, and the number of polymerized monosaccharide units is 10 or more. The thickening polysaccharide is not particularly limited as long as it has the above structure, but from the viewpoint of being widely used in the food field and readily available, xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and cellulose derivatives It is preferably one or two or more selected from the group consisting of xanthan gum, guar gum and tamarind gum from the viewpoint of improving the coat feeling on the throat, and suppressing the feeling of foreign body when passing through the throat. Or 2 or more types are more preferable, and xanthan gum is still more preferable. A cellulose derivative is what substituted the hydroxyl group of glucose which is a component of cellulose.

The beverage of the present invention has a viscosity of 3 to 40 mPa·s at 25°C. The amount and type of the thickening polysaccharide may be adjusted to achieve such a viscosity. By containing the component (A) in a specific amount and making the beverage have such a specific viscosity, it is possible to provide a feeling of coating to the throat by drinking while suppressing the feeling of foreign matter when passing through the throat.

The viscosity at 25°C of the beverage is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably from the viewpoint of imparting a coat feeling to the throat and suppressing the bitterness of the beverage. 8 mPa·s or more, more preferably 15 mPa·s or more, and 40 mPa·s or less, preferably from the viewpoint of suppressing the feeling of a foreign body when passing through the throat, and from the viewpoint of suppressing the bitterness of the beverage Preferably it is 32 mPa*s or less, More preferably, it is 25 mPa*s or less. And the viscosity at 25 degreeC of a beverage is 3-40 mPa*s, Preferably it is 5-32 mPa*s, More preferably, it is 8-32 mPa*s, More preferably, it is 15-25 mPa*s. is s.

In the beverage of the present invention, the value [(A)/viscosity] obtained by dividing the content (mass %) of the component (A) by the viscosity (mPa·s) at 25°C of the beverage is a viewpoint of improving the coat feeling on the throat , and from the viewpoint of suppressing the feeling of foreign body when passing through the throat, preferably 0.0005 or more, more preferably 0.001 or more, still more preferably 0.002 or more, and from the same viewpoint, preferably 0.01 or less, more Preferably it is 0.007 or less, More preferably, it is 0.005 or less. The value obtained by dividing the content (mass%) of the component (A) by the viscosity (mPa·s) at 25°C of the beverage [(A)/viscosity] is preferably 0.0005 to 0.01, more preferably It is 0.001-0.007, More preferably, it is 0.002-0.005.

The content of component (B) in the beverage is appropriately adjusted depending on the type of component (B), but from the viewpoint of imparting a coat feeling to the throat, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably 0.05 mass% or more. , more preferably 0.1 mass% or more, and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, and from the viewpoint of suppressing the bitterness of the beverage, preferably 1.5 mass% or less, more preferably 0.8 mass% % or less. And content of the component (B) in a beverage becomes like this. Preferably it is 0.05-1.5 mass %, More preferably, it is 0.1-0.8 mass %.

When the component (B) is xanthan gum, the content in the beverage is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, from the viewpoint of imparting a coat feeling to the throat and suppressing the bitterness of the beverage. or more, more preferably 0.15 mass % or more, still more preferably 0.2 mass % or more, particularly preferably 0.24 mass % or more, and a viewpoint of suppressing a foreign body sensation when passing through the throat, and beverages From the viewpoint of suppressing the bitter taste, it is preferably 1.5 mass% or less, more preferably 0.8 mass% or less, still more preferably 0.4 mass% or less, still more preferably 0.35 mass% or less, particularly preferably 0.3 mass % or less. And the content of xanthan gum in the beverage is preferably 0.05 to 1.5 mass%, more preferably 0.1 to 0.8 mass%, still more preferably 0.15 to 0.4 mass%, still more preferably 0.2 to 0.35 mass%. It is mass %, Especially preferably, it is 0.24-0.3 mass %.

Further, when the component (B) is guar gum, the content in the beverage is preferably 0.05 mass% or more, more preferably 0.1 mass% or more, still more preferably 0.2 from the viewpoint of imparting a coat feeling to the throat. It is preferably 1.5 mass% or less, more preferably 0.8 mass% or less, and still more preferably 0.6 mass% or less from the viewpoint of suppressing the feeling of foreign body when passing through the throat. And content of the guar gum in a beverage becomes like this. Preferably it is 0.05-1.5 mass %, More preferably, it is 0.1-0.8 mass %, More preferably, it is 0.2-0.6 mass %.

In addition, when the component (B) is tamarind gum, the content in the beverage is preferably 0.05 mass% or more, more preferably 0.1 mass% or more, further preferably from the viewpoint of imparting a coat feeling to the throat. It is 0.3 mass % or more, and from a viewpoint of suppressing the foreign body feeling at the time of passing through a throat, Preferably it is 1.5 mass % or less, More preferably, it is 0.8 mass % or less. And content of tamarind gum in a beverage becomes like this. Preferably it is 0.05-1.5 mass %, More preferably, it is 0.1-0.8 mass %, More preferably, it is 0.3-0.8 mass %.

The beverage of the present invention has a content ratio [(A)/(B)] of the component (A) to the component (B), from the viewpoint of improving the coat feeling on the throat, and suppressing the feeling of foreign matter when passing through the throat From a viewpoint, Preferably it is 0.05 or more, More preferably, it is 0.1 or more, More preferably, it is 0.15 or more, And from a viewpoint of suppressing the bitterness of a beverage, Preferably it is 0.8 or less, More preferably, it is 0.5 or less, and more preferably 0.3 or less. And the content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 to 0.8, more preferably 0.1 to 0.5, still more preferably 0.15 to 0.3 to be.

The pH of the beverage of the present invention is, from the viewpoint of reducing irritation to the oral cavity, preferably pH 3 or more, more preferably pH 4 or more, and from the viewpoint of imparting a coat feeling to the throat, when passing through the throat From a viewpoint of suppressing the foreign body feeling of and from a viewpoint of suppressing the bitterness of a beverage, Preferably it is pH 6.5 or less, More preferably, it is pH 5.5 or less, More preferably, it is pH 5 or less. And pH of a beverage becomes like this. Preferably it is pH 3-6.5, More preferably, it is pH 3-5.5, More preferably, it is pH 4-5.

In addition, in this specification, pH shall be temperature-controlled at 25 degreeC, and shall measure with a pH meter.

A pH adjuster can be used for pH adjustment of a beverage. As a pH adjuster, an acid and an alkali are mentioned, for example, A well-known thing used for foodstuff can be used. Acids include, for example, lactic acid, citric acid, isocitric acid, malic acid, tartaric acid, gluconic acid, quinic acid, oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, L-ascorbic acid, erythr organic acids such as sorbic acid, phytic acid, and acetic acid; Inorganic acids, such as phosphoric acid and hydrochloric acid, etc. are mentioned, A salt form may be sufficient. Moreover, alkali metal salts, such as a sodium salt and potassium salt, are mentioned as a salt. Moreover, as an alkali, For example, hydroxide of alkali metals, such as potassium hydroxide and sodium hydroxide; carbonates of alkali metals or alkaline earth metals such as sodium carbonate and quicklime; and hydrogen carbonates of alkali metals or alkaline earth metals such as sodium hydrogen carbonate, potassium hydrogen carbonate and calcium hydrogen carbonate. These can be used 1 type or in combination of 2 or more type.

The usage-amount of a pH adjuster can be suitably determined so that it may become a desired pH according to the kind.

The beverage of the present invention contains sweeteners, carbon dioxide gas, fruit juice, vegetable juice, amino acids, protein, vitamins, minerals, dairy products, extracts, acidulants, emulsifiers, flavorings, A coloring agent, a preservative, etc. may be mix|blended suitably. Content of an additive can be set suitably within the range which does not impair the objective of this invention.

The beverage of the present invention may be a tea beverage or a non-tea beverage. From the viewpoint of easily enjoying the effects of the present invention, it is preferably a tea beverage. As used herein, "tea beverage" refers to a beverage containing a plant extract as a tea raw material. The raw material of the plant extract is not particularly limited, but preferably tea leaves of the genus Camellia.

The beverage of the present invention can be manufactured according to a conventional method, and an appropriate method can be employed. For example, a plant extract containing component (A), component (B), and optionally an additive may be prepared by mixing so that the content of component (A) is within the above range and viscosity within the above range. . The mixing order of each component is not specifically limited, You may add in arbitrary order, and may add simultaneously. As a mixing method, it is possible to employ|adopt suitable methods, such as stirring and shaking, and you may use a mixing apparatus. A container rotation type may be sufficient as the mixing method of a mixing apparatus, and a container fixed type may be sufficient as it. As the container rotation type, for example, a horizontal cylindrical shape, a V shape, a double cone shape, a cube shape, or the like can be adopted. In addition, as the container fixing type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender or the like can be adopted.

When it is set as a beverage in a container, it can be manufactured through an additional sterilization and filling process.

As for the sterilization conditions for beverages, known ones used for food can be used, and the means for sterilization are not particularly limited, and various sterilization means such as retort, ultra-high temperature (UHT), and high temperature short time (HTST) can be used. Furthermore, there is no restriction|limiting in particular also in the filling method with respect to the container after sterilization, Hot pack filling (hot filling), aseptic filling, etc. can be used.

Containers that can be used for beverages are not particularly limited as long as they are generally used for beverages, such as molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, glass containers, cheer packs, and paper containers.

[Powdered Food for Drinks]

In the present specification, "powdered food for beverage" means a food in a powder state at 20°C±15°C which is provided as a beverage by diluting and dissolving it in a liquid phase using an aqueous medium. As an aqueous medium, water, milk, etc. are mentioned, for example. The temperature of the aqueous medium is irrelevant. The aqueous medium is preferably water at 40°C or higher, more preferably 70 to 90°C from the viewpoint of drinking properties.

The powder food for beverages of the present invention contains one or two or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans as component (A), and thickening polysaccharide as component (B). contains Component (A) and component (B) in the present specification are as described above.

Content of the component (A) in the powder food for beverages of this invention is 0.4 mass % or more and 4 mass % or less. From the viewpoint of improving the coat feeling to the throat, and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, it is 0.4 mass% or more, preferably 0.6 mass% or more, more preferably 0.8 mass% or more, From a viewpoint of suppressing the bitterness of a beverage, it is 4 mass % or less, Preferably it is 3.2 mass % or less, More preferably, it is 2.4 mass % or less, More preferably, it is 1.4 mass % or less, and still more preferably It is 1.2 mass % or less, Especially preferably, it is 1 mass % or less. And content of the component (A) in the powdered food for drinks is 0.4-4 mass %, Preferably it is 0.4-3.2 mass %, More preferably, it is 0.4-2.4 mass %, More preferably, it is 0.6-1.4 mass %. %, still more preferably 0.6 to 1.2 mass%, and particularly preferably 0.8 to 1 mass%.

Moreover, content of the component (B) in the powder food for beverages of this invention is 1 mass % or more and 30 mass % or less. From a viewpoint of improving the coat feeling to the throat, and from a viewpoint of suppressing the bitterness of a drink, Preferably it is 2 mass % or more, and a viewpoint of suppressing the foreign body feeling when passing through a throat, and suppressing the bitterness of a beverage From the viewpoint of doing so, it is preferably 30 mass% or less, and more preferably 16 mass% or less. And content of the component (B) in the powder food for drinks becomes like this. Preferably it is 1-30 mass %, More preferably, it is 2-16 mass %.

When the component (B) is xanthan gum, the content in the powdered food for beverages is preferably 1% by mass or more, more preferably 2% by mass or more, from the viewpoint of improving the coat feeling on the throat and suppressing the bitterness of the beverage. mass % or more, more preferably 3 mass % or more, still more preferably 4 mass % or more, particularly preferably 4.8 mass % or more, and the viewpoint of suppressing the feeling of foreign body when passing through the throat; And from a viewpoint of suppressing the bitterness of a beverage, Preferably it is 30 mass % or less, More preferably, it is 16 mass % or less, More preferably, it is 8 mass % or less, More preferably, it is 7 mass % or less. , particularly preferably 6% by mass or less. And the content of xanthan gum in the powdered food for beverages is preferably 1 to 30 mass%, more preferably 2 to 16 mass%, still more preferably 3 to 8 mass%, still more preferably It is 4-7 mass %, Especially preferably, it is 4.8-6 mass %.

In addition, when the component (B) is guar gum, the content in the powdered food for beverage is preferably 1 mass% or more, more preferably 2 mass% or more, further preferably from the viewpoint of imparting a coat feeling to the throat. is 4 mass % or more, and from the viewpoint of suppressing the feeling of foreign matter when passing through the throat, preferably 30 mass % or less, more preferably 16 mass % or less, and still more preferably 12 mass % or less. . And content of the guar gum in the powder food for drinks becomes like this. Preferably it is 1-30 mass %, More preferably, it is 2-16 mass %, More preferably, it is 4-12 mass %.

In addition, when the component (B) is tamarind gum, the content in the powdered food for beverage is preferably 1 mass % or more, more preferably 2 mass % or more, from the viewpoint of improving the coat feeling to the throat, and further Preferably it is 6 mass % or more, From a viewpoint of suppressing the feeling of a foreign material at the time of passing through a throat, Preferably it is 30 mass % or less, More preferably, it is 16 mass % or less. And content of the tamarind gum in the powder food for drinks becomes like this. Preferably it is 1-30 mass %, More preferably, it is 2-30 mass %, More preferably, it is 6-16 mass %.

Powder food for beverage of the present invention, the content ratio [(A)/(B)] of the component (A) to the component (B), from the viewpoint of improving the coat feeling to the throat, and a foreign body feeling when passing through the throat From a viewpoint of suppressing, Preferably it is 0.05 or more, More preferably, it is 0.1 or more, More preferably, it is 0.15 or more, And from a viewpoint of suppressing the bitterness of a beverage, Preferably it is 0.8 or less, More preferably Preferably it is 0.5 or less, More preferably, it is 0.3 or less. And the content mass ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 to 0.8, more preferably 0.1 to 0.5, still more preferably 0.15 to 0.3 to be.

The powder food for beverages of the present invention has a viscosity of 3 to 40 mPa·s at 25°C when diluted 20 times by mass with water. The amount and type of the thickening polysaccharide may be adjusted to achieve such a viscosity.

The powder food for beverages of the present invention, when diluted 20 times by mass with water, has a viscosity at 25°C of 3 mPa·s or more from the viewpoint of improving the coat feeling to the throat and suppressing the bitterness of the beverage. and preferably 5 mPa·s or more, more preferably 8 mPa·s or more, still more preferably 15 mPa·s or more, and from a viewpoint of suppressing a feeling of foreign body when passing through the throat, and bitterness of the beverage From a viewpoint of suppressing taste, it is 40 mPa*s or less, Preferably it is 32 mPa*s or less, More preferably, it is 25 mPa*s or less. And, when the powder food for beverages is diluted 20 times by mass with water, the viscosity at 25°C is preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, still more preferably 15 to 25 mPa·s.

The powder food for beverages of the present invention preferably exhibits a pH of 3 to 6.5 when diluted 20 times by mass with water from the viewpoint of easily enjoying the effects of the present invention. Powder food for beverages, when diluted 20 times by mass with water, has a pH, from the viewpoint of reducing irritation to the oral cavity, preferably pH 3 or more, more preferably pH 4 or more, and a feeling of coating on the throat From the viewpoint of imparting, from the viewpoint of suppressing the feeling of foreign body when passing through the throat, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably pH 6.5 or less, more preferably pH 5.5 or less, still more preferably pH 5 or less. . And, when the powder food for drinks is diluted 20 mass times with water, pH becomes like this. Preferably it is 3-6.5, More preferably, it is pH 3-5.5, More preferably, it is pH 4-5.

The powder food for beverages of the present invention is a sweetener, a foaming component, an amino acid, a protein, a vitamin, a mineral, a dairy product, an extract, an acidulant, a flavoring agent, a coloring agent, a preservative, etc. You may mix|blend these suitably. Content of an additive can be set suitably within the range which does not impair the objective of this invention.

In addition, the powder food for beverages of the present invention may contain an acceptable carrier as needed. For example, excipients (For example, monosaccharides, such as glucose, galactose, fructose, disaccharides, such as sucrose, lactose, maltose, and palatinose, sugar alcohols, such as maltitol, xylitol, sorbitol, reduced palatinose); binders (eg, hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrating agents (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (eg, calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.); copulating agents (eg, stevia, etc.); and carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, extenders, surfactants, dispersants, buffers, and diluents. The content of the carrier can be appropriately set within a range that does not impair the object of the present invention.

The powder food for beverages of the present invention may be for tea beverages or non-tea beverages. From the viewpoint of easily enjoying the effects of the present invention, it is preferably a powdered food for tea beverages. The tea beverage is the same as described above.

The powder food for beverages of the present invention is preferably packaged with a bag-like packaging material. As the packaging material, it is preferable to use a packaging material having a moisture-proof function for the purpose of protecting the powder food for beverage from the influence of moisture, and to keep the inside of the bag in a dry state.

Although there is no restriction|limiting in particular as a packaging material which has a moisture-proof function, A packaging material of low water vapor permeability, for example, an aluminum vapor deposition film, glass-deposited PET (polyethylene terephthalate) film, etc. is mentioned. You may put a desiccant inside the bag as needed.

The moisture content of the powdered food for beverage is preferably 3% by mass or less in consideration of antiseptic and anti-mildew and product stability. A moisture content can be calculated|required by the heat-drying method.

It is preferable to make the powder food for beverages of this invention into the form which carried out subdivision packaging for every single drink. For example, the thing packaged with the stick and the thing packaged with the peel are mentioned. The content of the subdivision packaging is preferably 0.5 to 10 g, more preferably 1 to 5 g.

The amount of the aqueous medium in which the powder food for beverage of the present invention is diluted and dissolved in a liquid phase can be appropriately selected. From the viewpoint of drinkability, the amount is preferably 20 ml to 100 ml, and more preferably 20 ml to 50 ml per minute for drinking.

Moreover, from the point which enjoys the effect of this invention, a dilution ratio becomes like this. Preferably it is 10-30 mass times, More preferably, it is 15-25 mass times, More preferably, it is 18-22 mass times.

The powder food for beverages of the present invention can be manufactured according to a conventional method, and an appropriate method can be employed. For example, when a plant extract containing component (A), component (B), and optionally a carrier and/or additive are diluted 20 mass times with water so that the content of component (A) is within the above range, the above It can be prepared by mixing so as to have a viscosity within the range. The mixing order of each component is not specifically limited, You may add in arbitrary order, and may add simultaneously. The mixing method is as described above.

Moreover, it is good also as a granulated product by a well-known granulation method. For example, a plant extract containing component (A) and component (B), if necessary, a carrier and/or an additive are mixed in the same manner as above, granulated, and then the obtained granulated product and other carriers and, if necessary, It may be prepared by mixing / or additives. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, and powder coating granulation. In addition, granulation conditions can be suitably selected according to the granulation method.

The beverage of the present invention and the reduced beverage obtained by diluting and dissolving the powder food for beverage in a liquid phase using an aqueous medium contain the component (A) having an antiviral action, and have a coat feeling on the throat and throat after drinking. It is useful as a beverage for the prevention of viral infections such as influenza and colds, which require frequent preventive measures on a daily basis because of the high sense of effect remaining on the skin.

The beverage of the present invention has the following components (A) and (B) from the viewpoint of suppressing the feeling of foreign body when passing through the throat, the viewpoint of imparting a coat feeling to the throat, and the viewpoint of suppressing the bitter taste:

(A) At least 0.02% by mass or more and not more than 0.12% by mass of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans

(B) 0.05 mass% or more and 1.5 mass% or less of one or more thickening polysaccharides selected from xanthan gum, guar gum and tamarind gum

It is preferable that it is a beverage having a viscosity of 3 to 40 mPa·s at 25°C and a pH of 3 to 5.5.

The powder food for beverages of the present invention, from the viewpoint of suppressing the feeling of foreign substances when passing through the throat, the viewpoint of imparting a feeling of coat to the throat, and the viewpoint of suppressing bitter taste, the following components (A) and (B):

(A) one or more types selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4 mass% or more and 2.4 mass% or less

(B) 1 mass% or more and 30 mass% or less of one or two or more thickening polysaccharides selected from xanthan gum, guar gum and tamarind gum

It is preferable that it is a powder food for beverages having a viscosity of 3 to 40 mPa·s at 25°C and a pH of 3 to 5.5 when diluted 20 times by mass with water.

Regarding the above-described embodiment, the present invention discloses the following beverages or powdered food for beverages.

<1> The following components (A) and (B):

(A) At least 0.02 mass% or at least 0.2 mass% of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans

(B) thickening polysaccharide

A beverage having a viscosity of 3 to 40 mPa·s at 25°C.

<2> content of component (A) is 0.02 mass % or more, Preferably it is 0.03 mass % or more, More preferably, it is 0.04 mass % or more, and is 0.2 mass % or less, Preferably it is 0.16 mass % or less, More Preferably it is 0.12 mass % or less, More preferably, it is 0.07 mass % or less, More preferably, it is 0.06 mass % or less, Especially preferably, it is 0.05 mass % or less, And it is 0.02-0.2 mass %, Preferably it is 0.02-0.2 mass %. 0.16 mass%, more preferably 0.02 to 0.12 mass%, still more preferably 0.03 to 0.07 mass%, still more preferably 0.03 to 0.06 mass%, particularly preferably 0.04 to 0.05 mass%, as described in <1>. beverage.

<3> Component (B) is preferably one or two or more selected from xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and cellulose derivatives, more preferably xanthan gum , one or two or more selected from guar gum and tamarind gum, and the beverage according to <1> or <2>, more preferably xanthan gum.

<4> content of component (B) becomes like this. Preferably it is 0.05 mass % or more, More preferably, it is 0.1 mass % or more, Preferably it is 1.5 mass % or less, More preferably, it is 0.8 mass % or less, and , The beverage according to any one of <1> to <3>, which is preferably 0.05 to 1.5 mass%, more preferably 0.1 to 0.8 mass%.

<5> The viscosity at 25°C is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably 8 mPa·s or more, still more preferably 15 mPa·s or more, and 40 mPa·s or less, preferably 32 mPa·s or less, more preferably 25 mPa·s or less, and 3 to 40 mPa·s, preferably 5 to 32 mPa·s, more preferably is 8 to 32 mPa·s, more preferably 15 to 25 mPa·s, the beverage according to any one of <1> to <4>.

<6> The value obtained by dividing the content (% by mass) of the component (A) by the viscosity (mPa·s) at 25°C of the beverage [(A)/viscosity] is preferably 0.0005 or more, more preferably 0.001 or more, more preferably 0.002 or more, preferably 0.01 or less, more preferably 0.007 or less, still more preferably 0.005 or less, and preferably 0.0005 to 0.01, more preferably 0.001 to 0.007, The beverage according to any one of <1> to <5>, more preferably 0.002 to 0.005.

<7> pH, Preferably it is pH 3 or more, More preferably, it is pH 4 or more, Preferably it is pH 6.5 or less, More preferably, it is pH 5.5 or less, More preferably, it is pH 5 or less, and, The beverage according to any one of <1> to <6>, preferably pH 3 to 6.5, more preferably pH 3 to 5.5, and still more preferably pH 4 to 5.

<8> The content ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.15 or more, and <1> to preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, preferably 0.05 to 0.8, more preferably 0.1 to 0.5, still more preferably 0.15 to 0.3. The beverage according to any one of <7>.

<9> The powder food for beverages used as the beverage according to any one of <1> to <8> when diluted and dissolved in a liquid phase using an aqueous medium.

<10> The following components (A) and (B):

(A) One or more types selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4 mass% or more and 4 mass% or less

(B) 1 mass % or more and 30 mass % or less of thickening polysaccharide

containing and having a viscosity of 3 to 40 mPa·s at 25°C when diluted 20 mass times with water.

<11> content of component (A) is 0.4 mass % or more, Preferably it is 0.6 mass % or more, More preferably, it is 0.8 mass % or more, and is 4 mass % or less, Preferably it is 3.2 mass % or less. , more preferably 2.4 mass% or less, still more preferably 1.4 mass% or less, still more preferably 1.2 mass% or less, particularly preferably 1 mass% or less, and is 0.4 to 4 mass%, preferably is 0.4 to 3.2 mass%, more preferably 0.4 to 2.4 mass%, still more preferably 0.6 to 1.4 mass%, still more preferably 0.6 to 1.2 mass%, particularly preferably 0.8 to 1 mass% The powdered food for beverages according to phosphorus <10>.

<12> Component (B) is preferably one or two or more selected from xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tamarind gum and cellulose derivatives, more preferably xanthan gum , one or two or more types selected from guar gum and tamarind gum, and more preferably, the powdered food for beverages according to <10> or <11>, which is xanthan gum.

<13> Content of component (B) is 1 mass % or more, Preferably it is 2 mass % or more, and is 30 mass % or less, Preferably it is 16 mass % or less, and 1-30 mass %. The powder food for beverage according to any one of <10> to <12>, which is preferably 2 to 16 mass%.

<14> The viscosity at 25°C when diluted 20 times by mass with water is 3 mPa·s or more, preferably 5 mPa·s or more, more preferably 8 mPa·s or more, still more preferably 15 mPa·s or more, and 40 mPa·s or less, preferably 32 mPa·s or less, more preferably 25 mPa·s or less, and 3 to 40 mPa·s, preferably 5 to The powder food for beverages according to any one of <10> to <13>, which is 32 mPa·s, more preferably 8 to 32 mPa·s, and still more preferably 15 to 25 mPa·s.

<15> pH, Preferably it is pH 3 or more, More preferably, it is pH 4 or more, Preferably it is pH 6.5 or less, More preferably, it is pH 5.5 or less, More preferably, it is pH 5 or less, and, Preferably it is pH 3-6.5, More preferably, it is pH 3-5.5, More preferably, it is pH 4-5, The powder food for beverages in any one of <10>-<14>.

<16> The content mass ratio of the component (A) to the component (B) [(A)/(B)] is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.15 or more, <10> to preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, preferably 0.05 to 0.8, more preferably 0.1 to 0.5, still more preferably 0.15 to 0.3 The powder food for beverages according to any one of <15>.

Example

[Analysis of epigallocatechin gallate]

The sample solution was filtered with a filter (0.45 μm) and submitted to a high performance liquid chromatograph.

<High-speed liquid chromatograph operating conditions>

Model: SCL-10AVP, Shimadzu Corporation

Detector: UV detector wavelength 280 nm

Column: Packed column for octadecyl group-introduced liquid chromatograph, L-column TM ODS, 4.6 mmφ × 250 mm, Chemical Substance Evaluation and Research Organization

Column temperature: 35℃

Mobile phase A: distilled water solution containing 0.1 mol/L acetic acid

Mobile phase B: acetonitrile solution containing 0.1 mol/L acetic acid

Flow rate: 1 ml/min

Sample injection volume: 10 μl

In addition, the gradient conditions are as follows.

Concentration gradient conditions (volume %)

time A solution concentration B solution concentration

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%

[Analysis of theaflavins]

The sample solution was filtered with a filter (0.45 μm) and submitted to a high performance liquid chromatograph.

<High-speed liquid chromatograph operating conditions>

Model: SCL-10AVP, Shimadzu Corporation

Detector: UV detector wavelength 280 nm

Column: CAPCELL PAK UG120 (4.6 mm I.D. × 100 mm, particle diameter 3 μm, handled by SHISEIDO-Osaka soda)

Column temperature: 25℃

Mobile phase A: H20/H3P04 = 1000/0.5 (v/v)

Mobile phase B: CH3CN/EtOAc = 985/15 (v/v)

Flow rate: 1.5 ml/min

Sample injection volume: 20 μl

In addition, the gradient conditions are as follows.

Concentration gradient conditions (volume %)

time A solution concentration B solution concentration

0 minutes 81% 19%

13.3 minutes 81% 19%

26.6 minutes 77% 23%

31 minutes 77% 23%

31.5 minutes 50% 50%

34.5 minutes 50% 50%

34.6 minutes 81% 19%

40 minutes 81% 19%

[Analysis of oolong homobisflavans]

The sample solution was filtered with a filter (0.45 μm) and submitted to a high performance liquid chromatograph.

<High-speed liquid chromatograph operating conditions>

Model: SCL-10AVP, Shimadzu Corporation

Detector: UV detector wavelength 280 nm

Column: TSK-gel ODS-80TsQA (4.6 mmφ × 150 mm, Tosoh Corporation)

Column temperature: 40℃

Mobile phase A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5

Mobile phase B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5

Flow rate: 1.0 ml/min

Sample injection volume: 10 μl

In addition, the gradient conditions are as follows.

Concentration gradient conditions (volume %)

time A solution concentration B solution concentration

0 minutes 100% 0 %

5 minutes 92% 8 %

11 minutes 90% 10%

21 minutes 0 % 100%

22 minutes 0 % 100%

30 minutes 100% 0 %

[Measurement of viscosity]

2 g of powdered food for beverages was dissolved in 38 g of ion-exchanged water at 25°C to prepare 40 g of a reduced beverage, and measured using a tuning fork vibration viscometer SV-10 (AND Corporation) under measurement conditions of 25°C.

[Measurement of pH]

2 g of powdered food for beverages was dissolved in 38 g of ion-exchanged water at 25°C to prepare a reduced beverage of 40 g, and measured using COMPACTpHMETER LAQUAtwin-pH-33 (HORIBA) under measurement conditions of 25°C.

〔Raw material〕

epigallocatechin gallate (EGCg); Gallic acid epigallocatechin (Fujifilm Wako Pure Pharmaceutical Co., Ltd.)

Theaflavin 3,3'-di-O-gallate (TF): Theaflavin 3,3'-di-O-gallate (Nagara Science)

Oolonghomobisflavan: Oolonghomobisflavan B (Nagara Science)

Xanthan gum: xanthan gum FFCS (jungbunzlauer)

Guar Gum: Guar Pack PF-20 (DSP Gokyo Co., Ltd.)

Tamarind Gum: Glyroid (DSP Kokyo Co., Ltd.)

Citric acid: Refined citric acid (anhydrous) (Fuso Chemical Industry Co., Ltd.) ※Anhydrous

Sodium citrate: purified sodium citrate (Fuso Chemical Industry Co., Ltd.)

Maltitol: Amalti MR-50 (Mitsubishi Corporation Foodtech Co., Ltd.)

Examples 1 to 9 and Comparative Examples 1 to 4

Each component was uniformly mixed with the compounding composition shown in Table 1, and the powder food for beverages was obtained.

2 g of the obtained powder food for drink was dissolved in 38 g of 25 degreeC ion-exchange water, and 40 g of reduced drinks were prepared. The reduced beverage was measured for viscosity and pH, and the following sensory evaluation was performed.

[sensory evaluation]

The "throat coat feeling", "foreign substance feeling" and "bitter taste" when drinking the reduced drinks obtained in each of the above Examples and Comparative Examples were evaluated by three expert panelists. Evaluation criteria were as follows, and the evaluation was determined by discussion of three expert panelists. In addition, when the evaluation does not meet any of the evaluation criteria, the evaluation is performed using the value of the median value (for example, if the evaluation is better than 4 but worse than 5, use the median rating of 4.5) carried out.

Evaluation Criteria (Coat feeling in the throat)

Three expert panelists gave “5” for Example 5, which felt a strong coat feeling when drinking, Comparative Example 3, which did not feel a coat feeling at all when drinking, “1” as the evaluation criterion, and Example 1, which felt slightly coated when drinking. It evaluated as "3" of the evaluation criteria.

5: I feel a strong sense of coat

4: I feel a sense of coat

3: I feel a little coat feeling

2: Almost no feeling of coat

1: I do not feel the coat feeling at all

Evaluation criteria (feeling of foreign body)

Three expert panelists selected “5” for Example 1, which did not feel a foreign body feeling when drinking, “1” for Comparative Example 4, which felt a strong foreign body feeling when drinking, as “1” as the evaluation criterion, and Example 9, which felt a little foreign body feeling when drinking. It evaluated as "3" of the evaluation criteria.

5: I do not feel a foreign body feeling at all

4: I hardly feel a foreign body feeling

3: I feel a little foreign body feeling

2: I feel a foreign body feeling

1: Strong sense of foreign body

Evaluation criteria (bitter)

Three expert panelists evaluated Example 1 as "5", in which no bitter taste was felt at the time of drinking.

5: No bitter taste at all

4: Almost no bitter taste

3: I feel a little bitter taste

2: I feel bitter

1: Strong bitter taste

A result is shown in Table 1.

Examples 10 and 11

Each component was uniformly mixed with the compounding composition shown in Table 2, and the powder food for beverages was obtained.

Measurement and sensory evaluation were performed in the same manner as in Example 1 about the obtained powdered food for beverages.

The results are shown in Table 2.

Examples 12 and 13

Each component was uniformly mixed with the compounding composition shown in Table 3, and the powder food for beverages was obtained.

Measurement and sensory evaluation were performed in the same manner as in Example 1 about the obtained powdered food for beverages.

The results are shown in Table 3.

From Tables 1 to 3, by containing the component (A) in a specific amount and setting the viscosity within a specific range, it has a coat feeling on the throat, and the foreign body feeling when passing through the throat is reduced, and the bitterness is less. It was confirmed that a beverage was obtained.

As the beverage of the present invention, the formulations shown below can each be prepared by a conventional method.

[Prescription Example 1 Drink]

epigallocatechin gallate 0.05 mass%

xanthan gum 0.25 mass%

Citric acid and sodium citrate 1.2 mass%

water 98.5% by mass

Sum 100% by mass

[Prescription Example 2 Drink]

theaflavin 0.05 mass%

xanthan gum 0.25 mass%

Citric acid and sodium citrate 1.2 mass%

water 98.5% by mass

Sum 100% by mass

[Prescription Example 3 Drink]

Oolong Homobisflavan 0.05 mass%

xanthan gum 0.25 mass%

Citric acid and sodium citrate 1.2 mass%

water 98.5% by mass

Sum 100% by mass

[Prescription Example 4 Drink]

epigallocatechin gallate 0.06 mass%

maltitol 2.6% by mass

xanthan gum 0.3 mass%

tartaric acid 0.3 mass%

ascorbic acid 0.5 mass%

Sodium Ascorbate 0.5 mass%

sodium bicarbonate 0.2 mass%

sucralose 0.003 mass%

steviol glycosides 0.02 mass%

aspartame 0.03 mass%

Nicotinamide 0.04 mass%

pyridoxine hydrochloride 0.005 mass%

menthol 0.1 mass%

water balance

Sum 100% by mass

[Prescription Example 5 Drink]

epigallocatechin gallate 0.06 mass%

maltitol 2.6% by mass

xanthan gum 0.3 mass%

tartaric acid 0.3 mass%

ascorbic acid 0.5 mass%

Sodium Ascorbate 0.5 mass%

sodium bicarbonate 0.2 mass%

sucralose 0.003 mass%

steviol glycosides 0.02 mass%

aspartame 0.03 mass%

Nicotinamide 0.04 mass%

pyridoxine hydrochloride 0.005 mass%

menthol 0.01 mass%

water balance

Sum 100% by mass

[Prescription Example 6 Drink]

epigallocatechin gallate 0.06 mass%

maltitol 2.6% by mass

xanthan gum 0.3 mass%

tartaric acid 0.3 mass%

ascorbic acid 0.5 mass%

Sodium Ascorbate 0.5 mass%

sodium bicarbonate 0.2 mass%

sucralose 0.003 mass%

steviol glycosides 0.02 mass%

aspartame 0.03 mass%

Nicotinamide 0.04 mass%

pyridoxine hydrochloride 0.005 mass%

menthol 0.02 mass%

water balance

Sum 100% by mass

Claims (6)

The following components (A) and (B):
(A) At least 0.02 mass% or at least 0.2 mass% of one or more selected from epigallocatechin gallate, theaflavins and oolong homobisflavans
(B) thickening polysaccharide
A beverage having a viscosity of 3 to 40 mPa·s at 25°C. The method of claim 1,
A beverage having a pH of 3 to 6.5. 3. The method according to claim 1 or 2,
A beverage in which the component (B) is one or more selected from xanthan gum, guar gum and tamarind gum. 4. The method according to any one of claims 1 to 3,
A beverage having a content of component (B) of 0.05 mass% or more and 1.5 mass% or less. A powder food for beverages which becomes the beverage according to any one of claims 1 to 4 when diluted and dissolved in a liquid phase using an aqueous medium. The following components (A) and (B):
(A) One or more types selected from epigallocatechin gallate, theaflavins and oolong homobisflavans 0.4 mass% or more and 4 mass% or less
(B) 1 mass % or more and 30 mass % or less of thickening polysaccharide
containing and having a viscosity of 3 to 40 mPa·s at 25°C when diluted 20 times by mass with water.