TW202038742A - Beverage and powdery food for beverage - Google Patents

Abstract

To provide a beverage capable of giving an effective feeling remaining in the throat while minimizing an unpleasant feeling in passing through the throat. A beverage that comprises (A) 0.02-0.2 mass% inclusive of one or more members selected from epigallocatechin gallate, theaflavins and oolong homobisflavans and (B) a polysaccharide thickener, and has a viscosity at 25 DEG C of 3-40 mPa.s.

Description

Beverage and beverage powder food

The present invention relates to a beverage and powdered food for beverages.

If the virus adsorbs, invades and multiplies on the receptors on the cell surface of the respiratory organs, it will cause the onset of viral infections. Among them, the upper respiratory tract infections such as the oral cavity, nasal cavity, and pharynx are the organs with a higher frequency of onset. The pathogenic viruses of infections in the upper respiratory tract include influenza virus, adenovirus, and coronavirus. As a preventive method to prevent these viral infections, it is recommended to rinse your mouth frequently.

In recent years, it has been clarified that catechins and their polymers, which are polyphenol components of tea, have antiviral effects, and it has been proposed to use green tea or black tea to rinse the mouth (for example, Non-Patent Document 1). Moreover, usually gargle can only gargle to the upper part of the pharynx. In terms of not only taking care of the oral cavity, but also taking care of the lower pharynx, it is also proposed not only to gargle with tea but also to drink to prevent viral infections.

(Non-Patent Document 1) Am J Prev Med. 2005, 29(4), p.302-307

The present invention provides a beverage, which contains the following ingredients (A) and (B): (A) is selected from epigallocatechin gallate, theaflavins and oolong diflavans One or more than 0.02 mass% and less than 0.2 mass% (B) Viscosity-increasing polysaccharides, and the viscosity of the beverage at 25°C is 3-40 mPa·s. In addition, the present invention provides a powdered food for beverages, which contains the following components (A) and (B): (A) is selected from epigallocatechin gallate, theaflavins and oolongs One or more of flavans 0.4% by mass or more and 4% by mass or less (B) Viscosity-increasing polysaccharides of 1% by mass or more and 30% by mass or less, and when diluted with water 20 times by mass, at 25°C The viscosity is 3～40 mPa·s.

However, since the usual tea beverages pass through the throat faster and disappear quickly, the antiviral effect remaining in the throat after drinking is lacking. In addition, the antiviral effect is difficult to confirm in daily life, and it is difficult to think that it provides value to users. However, in recent years, the variety of products or consumer preferences has also become multifaceted, and the antiviral effect has become a reality. Therefore, the inventors of the present invention tried to improve the actual effect by making the drink easier to stay in the throat by imparting viscosity to the drink. However, it was found that a foreign body sensation occurs when the drink passes through the throat. Therefore, the present invention is about providing a beverage, which suppresses the sensation of foreign body when passing through the throat, and has a higher effect of remaining in the throat.

In view of the above-mentioned problems, the inventors conducted intensive research and found that by containing polyphenols derived from tea leaves in a specific amount and set to a specific viscosity, a beverage can be obtained that can suppress the sensation of foreign bodies when passing through the throat, and has a positive effect on the throat. Gives a sense of covering, and the effect that remains on the throat after drinking is actually higher.

According to the present invention, it is possible to provide a beverage that has less foreign body sensation when passing through the throat, and has a feeling of covering the throat, and the actual feeling of the antiviral effect remaining in the throat after drinking is high.

[Beverage] In this manual, "beverage" means a beverage (RTD; Ready To Drink) that is not diluted and dissolved into a liquid with an aqueous medium and is directly consumed. Regarding the form of the beverage, it only needs to be liquid at 20°C ± 15°C. In the case of liquid, it may be in any form of liquid, gel, jelly, and slurry.

The beverage of the present invention contains one or more selected from the group consisting of epigallocatechin gallate, theaflavins and oolong diflavans as component (A). By containing ingredient (A), it can give a covering feeling to the throat by drinking. Epigallocatechin gallate is one of the non-polymer catechins. In this manual, "theaflavins" are red-colored components produced by the oxidative polymerization of catechins during the fermentation process of tea, and theaflavins and theaflavins 3-O- Gallic acid ester, theaflavin 3'-O-gallic acid ester, theaflavin 3,3'-di-O-gallic acid ester combined collectively. As the theaflavins, it is sufficient to contain at least one of these four types. In this specification, the content of theaflavins is defined based on the total amount of the above 4 types. In this manual, "oolong diflavans" are the components produced by the polymerization of catechins in the semi-fermentation process of tea, and are combined with oolong diflavans A, oolong diflavans B, monodesgalloyl Oolong double flavan A, didesgalloyl oolong double flavan B, and oolong double flavan C are combined collectively. As the oolong diflavans, it is sufficient to contain at least one of the five types. In this specification, the content of oolong diflavans is defined based on the total amount of the above 5 types. From the viewpoint of improving the feeling of covering the throat, reducing the foreign body sensation when passing through the throat, and suppressing the bitterness of the beverage, the ingredient (A) is preferably epigallocatechin gallate .

Component (A) can be obtained from plant extraction and differentiation containing component (A), or it can be a chemical compound. In addition, it may be contained in the form of a plant extract containing component (A). The plant extract is not particularly limited as long as it contains component (A), and it is preferable to use a tea extract extracted from tea leaves. Examples of tea leaves include Camellia (Camellia), for example, C. sinensis var. sinensis (including Yaboku species), C. sinensis var. assamica, and tea leaves selected from hybrids of these (C. sinensis var. sinensis) Chinese tea (Camellia sinensis)). Tea leaves are divided into unfermented tea, semi-fermented tea, and fermented tea according to their processing methods. Examples of non-fermented tea include green teas such as sencha, deep steamed sencha, hojicha, bancha, yulu, crown tea, ground tea, cauldron tea, stem tea, stick tea, and bud tea. Examples of semi-fermented teas include oolong teas such as Tieguanyin, Seizong, Jingui, and Wuyi Yancha. Examples of fermented tea include black tea such as Darjeeling tea, Assam tea, and Sri Lankan tea. The equivalent beverage may contain one or more than two. In addition to the picked raw tea leaves, tea leaves also include those made by drying or freezing them, or those made by making tea. The variety, picking time, picking method, etc. of raw tea leaves can be arbitrary, and in addition to tea leaves, stems can also be used. The extraction method and extraction conditions can be appropriately selected. For example, water, hot water, and water-soluble organic solvents can be used for extraction by stirring, drip filtration, column extraction and other known methods. Examples of water-soluble organic solvents include lower alcohols such as ethanol. The extract obtained after extraction can be concentrated by known methods such as atmospheric concentration, vacuum concentration, membrane concentration, etc., and the extract or concentrated solution can also be purified. Examples of purification methods include membrane treatment and tannase treatment. Furthermore, it can also dry by well-known methods, such as spray drying and freeze drying. Furthermore, plant extracts can also be used commercially.

The content of the component (A) in the beverage of the present invention is 0.02% by mass or more and 0.2% by mass or less. By containing the component (A) in this specific amount, the throat can be given a covering feeling by drinking. Here, in this specification, "covering feeling" refers to the feeling that the surface of the throat is covered with beverage. The stronger the covering feeling, the more sustainable the effect after drinking. In addition, it can suppress the foreign body sensation when passing through the throat caused by imparting viscosity to the beverage. Regarding the content of the ingredient (A) in the beverage, from the viewpoint of improving the feeling of covering the throat and suppressing the foreign body sensation when passing through the throat, it is 0.02% by mass or more, preferably 0.03% by mass or more, and more It is preferably 0.04% by mass or more, and from the viewpoint of suppressing the bitterness of the beverage, it is 0.2% by mass or less, preferably 0.16% by mass or less, more preferably 0.12% by mass or less, and still more preferably 0.07% by mass or less, It is more preferably 0.06 mass% or less, and particularly preferably 0.05 mass% or less. In addition, the content of component (A) in the beverage is 0.02-0.2% by mass, preferably 0.02-0.16% by mass, more preferably 0.02-0.12% by mass, still more preferably 0.03-0.07% by mass, and still more preferably 0.03 to 0.06 mass%, particularly preferably 0.04 to 0.05 mass%. The analysis of component (A) can be determined by the analysis method that is suitable for the measurement sample among the commonly known analysis methods. For example, it can be analyzed by liquid chromatography, specifically, it can be analyzed by the method described in the examples disclosed below. Furthermore, appropriate treatments may be applied as needed during the measurement, such as freeze-drying the sample to suit the detection area of the device; or removing inclusions in the sample to suit the separation capability of the device.

The beverage of the present invention contains thickening polysaccharides as component (B). In this specification, "viscosity-increasing polysaccharides" are sugars formed by the polymerization of monosaccharide molecules through glycosidic bonds, and mean the number of polymerized monosaccharide units is 10 or more. The thickening polysaccharide is not particularly limited as long as it has the above-mentioned structure. From the viewpoint of being widely used in the food field and being easily available, it is preferably selected from the group consisting of sanxian gum, gellan gum, locust bean gum and guar One or more of gum, gum arabic, tamarind gum, and cellulose derivatives are more preferred from the viewpoint of improving the feeling of covering the throat and suppressing the feeling of foreign body when passing through the throat One or two or more of three gums, guar gum, and tamarind gum, and more preferably three gums. Cellulose derivatives are those substituted with the hydroxyl group of glucose, which is a constituent of cellulose.

The beverage of the present invention has a viscosity of 3-40 mPa·s at 25°C. It is only necessary to adjust the amount and type of thickening polysaccharides so as to achieve this viscosity. By containing ingredient (A) in a specific amount and setting the beverage to the specific viscosity, it is possible to suppress foreign body sensation when passing through the throat, and to give a covering feeling to the throat by drinking. Regarding the viscosity of the beverage at 25°C, from the viewpoint of imparting a feeling of covering to the throat and the viewpoint of suppressing the bitterness of the beverage, it is 3 mPa·s or more, preferably 5 mPa·s or more, and more preferably 8 mPa・S or more, more preferably 15 mPa·s or more, and from the viewpoint of suppressing foreign body sensation when passing through the throat and the viewpoint of suppressing the bitterness of the beverage, it is 40 mPa·s or less, preferably 32 mPa· s or less, more preferably 25 mPa·s or less. In addition, the viscosity of the beverage at 25°C is 3-40 mPa·s, preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, and still more preferably 15 to 25 mPa·s.

Regarding the value [(A)/viscosity] obtained by dividing the viscosity (mPa·s) at 25°C of the beverage used in the beverage of the present invention by the content (mass%) of the component (A), the coating feeling on the throat is improved From the viewpoint of this and the viewpoint of suppressing the sensation of a foreign body when passing through the throat, it is preferably 0.0005 or more, more preferably 0.001 or more, and even more preferably 0.002 or more, and from the same viewpoint, it is preferably 0.01 or less, It is more preferably 0.007 or less, and still more preferably 0.005 or less. In addition, the value obtained by dividing the viscosity (mPa·s) of the beverage at 25°C by the content (mass %) of ingredient (A) [(A)/viscosity] is preferably 0.0005 to 0.01, more preferably 0.001 to 0.007 , And more preferably 0.002 to 0.005.

The content of ingredient (B) in the beverage is appropriately adjusted according to the type of ingredient (B). From the viewpoint of imparting a feeling of covering to the throat and the viewpoint of suppressing the bitterness of the beverage, it is preferably 0.05% by mass or more, and more It is preferably 0.1% by mass or more, and from the viewpoint of suppressing the foreign body sensation when passing through the throat and the bitterness of the beverage, it is preferably 1.5% by mass or less, and more preferably 0.8% by mass or less. Furthermore, the content of the component (B) in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass. When the ingredient (B) is trixian gum, the content in the beverage is preferably 0.05% by mass or more, more preferably from the viewpoint of imparting a feeling of covering to the throat and the viewpoint of suppressing the bitterness of the beverage 0.1% by mass or more, more preferably 0.15% by mass or more, still more preferably 0.2% by mass or more, and particularly preferably 0.24% by mass or more. In addition, from the viewpoint of suppressing foreign body sensation when passing through the throat, and suppressing the bitterness of beverages From a viewpoint, it is preferably 1.5% by mass or less, more preferably 0.8% by mass or less, still more preferably 0.4% by mass or less, still more preferably 0.35% by mass or less, and particularly preferably 0.3% by mass or less. In addition, the content of the three gelatin gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, still more preferably 0.15 to 0.4% by mass, and still more preferably 0.2 to 0.35% by mass, particularly preferably It is 0.24 to 0.3% by mass. In addition, when the component (B) is guar 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 covering feeling to the throat. It is preferably 0.2% by mass or more, and from the viewpoint of suppressing a foreign body sensation when passing through the throat, it is preferably 1.5% by mass or less, more preferably 0.8% by mass or less, and still more preferably 0.6% by mass or less. In addition, the content of guar gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, and still more preferably 0.2 to 0.6% by mass. In addition, when the component (B) is tamarind 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 feeling of covering to the throat. It is preferably 0.3% by mass or more, and from the viewpoint of suppressing a foreign body sensation when passing through the throat, it is preferably 1.5% by mass or less, and more preferably 0.8% by mass or less. In addition, the content of tamarind gum in the beverage is preferably 0.05 to 1.5% by mass, more preferably 0.1 to 0.8% by mass, and still more preferably 0.3 to 0.8% by mass.

Regarding the content ratio [(A)/(B)] of the component (A) to the component (B) in the beverage of the present invention, it is a viewpoint of improving the feeling of covering the throat and suppressing the feeling of foreign body when passing through the throat From a viewpoint, it is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0.15 or more, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably 0.8 or less, more preferably 0.5 or less, and still more preferably Is less than 0.3. Furthermore, 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, and still more preferably 0.15 to 0.3.

Regarding the pH value of the beverage of the present invention, from the viewpoint of reducing the irritation to the oral cavity, the pH value is preferably 3 or higher, and more preferably pH 4 or higher. Also, from the viewpoint of imparting a covering feeling to the throat, From the viewpoint of suppressing the foreign body sensation when passing through the throat and the viewpoint of suppressing the bitterness of the beverage, the pH value is preferably 6.5 or less, more preferably pH 5.5 or less, and even more preferably pH 5 or less. In addition, the pH value of the beverage is preferably a pH value of 3 to 6.5, more preferably a pH value of 3 to 5.5, and even more preferably a pH value of 4 to 5. Furthermore, in this manual, the pH value is measured by adjusting the temperature to 25°C and using a pH meter. A pH adjuster can be used when adjusting the pH of the beverage. Examples of the pH adjuster include acids and alkalis, and those known to be used in foods can be used. Examples of the acid include 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, horse Organic acids such as lysic acid, L-ascorbic acid, erythorbic acid, phytic acid, acetic acid, etc.; inorganic acids such as phosphoric acid, hydrochloric acid, etc.; also in the form of salts. Furthermore, examples of the salt include alkali metal salts such as sodium salt and potassium salt. In addition, examples of the base include: hydroxides of alkali metals such as potassium hydroxide and sodium hydroxide; carbonates of alkali metals or alkaline earth metals such as sodium carbonate and lime; sodium bicarbonate, potassium bicarbonate, and calcium bicarbonate Alkali metal or alkaline earth metal bicarbonate, etc. These can be used 1 type or in combination of 2 or more types. The usage amount of the pH adjuster can be appropriately determined according to its type in such a way that it becomes the required pH.

In addition to the above-mentioned ingredients, the beverage of the present invention can also be appropriately blended with sweeteners, carbon dioxide, fruit juice, vegetable juice, amino acids, proteins, vitamins, minerals, dairy products, within the range that does not compromise the effects of the present invention. Extracts, sour materials, emulsifiers, fragrances, coloring materials, preservatives, etc. The content of the additives can be appropriately set within a range that does not impair the purpose of the present invention.

The beverage of the present invention can be a tea beverage or a non-tea beverage. In terms of easily enjoying the effects of the present invention, tea beverages are preferred. In this specification, "tea beverage" refers to a beverage containing plant extracts as tea raw materials. The raw material of the plant extract is not particularly limited, and the tea of the genus Camellia is preferred.

The beverage of the present invention can be manufactured according to conventional methods, and an appropriate method can be used. For example, a plant extract containing component (A), component (B), and optional additives can be mixed so that the content of component (A) is within the above range and the viscosity is within the above range to produce. The mixing order of each component is not particularly limited, and it can be added in any order or simultaneously. As the mixing method, suitable methods such as stirring and shaking can be used, and a mixing device can also be used. The mixing method of the mixing device can be a container rotating type or a fixed container type. As the container rotation type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type, etc. can be used. In addition, as the container fixed type, for example, a belt type, a spiral type, a conical spiral type, a paddle type, a fluidized bed type, a Philips mixer, etc. can be used. When the beverage is made into a container, it can be manufactured through further sterilization and filling steps. The sterilization conditions of beverages can use well-known conditions for food, and the method of sterilization is not particularly limited. Various sterilization methods such as cooking, ultra-high temperature (UHT), and high temperature short time (HTST) can be used. Furthermore, the method of filling the container after sterilization is not particularly limited, and hot filling (hot filling) or aseptic filling can be used. Regarding the containers that can be used for beverages, as long as they are formed containers (so-called PET bottles) with polyethylene terephthalate as the main component, metal cans, glass containers, cheer packs, paper containers and other ordinary beverages There are no special restrictions on the container used.

[Powdered food for beverages] In this specification, "powdered food for beverages" means a food that is diluted and dissolved into a liquid with an aqueous medium and provided as a beverage in a powder state at 20°C ± 15°C. As an aqueous medium, water, milk, etc. are mentioned, for example. The temperature of the water medium is unlimited. From the viewpoint of drinkability, the water-based medium is preferably 40°C or higher, and more preferably 70 to 90°C water.

The powdered food for beverages of the present invention contains one or more selected from the group consisting of epigallocatechin gallate, theaflavins and oolong diflavans as component (A), and contains Thickening polysaccharides are used as ingredient (B). The components (A) and (B) in this specification are as described above. The content of the component (A) in the powdered food for beverages of the present invention is 0.4% by mass or more and 4% by mass or less. From the viewpoint of improving the feeling of covering the throat and the viewpoint of suppressing the sensation of foreign body when passing through the throat, it is 0.4% by mass or more, preferably 0.6% by mass or more, and more preferably 0.8% by mass or more. From the viewpoint of the bitterness of the beverage, it is 4% by mass or less, preferably 3.2% by mass or less, more preferably 2.4% by mass or less, still more preferably 1.4% by mass or less, still more preferably 1.2% by mass or less, particularly It is 1% by mass or less. In addition, the content of the component (A) in the powdered food for beverages is 0.4-4% by mass, preferably 0.4-3.2% by mass, more preferably 0.4-2.4% by mass, still more preferably 0.6-1.4% by mass, and further It is more preferably 0.6 to 1.2% by mass, and particularly preferably 0.8 to 1% by mass.

In addition, the content of the component (B) in the powdered food for beverages of the present invention is 1% by mass or more and 30% by mass or less. From the viewpoint of improving the feeling of covering the throat and the viewpoint of suppressing the bitterness of the beverage, it is preferably 2% by mass or more. In addition, from the viewpoint of suppressing the foreign body sensation when passing through the throat and the viewpoint of suppressing the bitterness of the beverage In other words, it is preferably 30% by mass or less, and more preferably 16% by mass or less. In addition, the content of the component (B) in the powdered food for beverages is preferably 1-30% by mass, more preferably 2-16% by mass. When the ingredient (B) is trixian gum, the content in the powdered food for beverages is preferably 1% by mass or more from the viewpoint of improving the feeling of covering the throat and suppressing the bitterness of the beverage , More preferably 2% by mass or more, still more preferably 3% by mass or more, still more preferably 4% by mass or more, and particularly preferably 4.8% by mass or more, and from the viewpoint of suppressing foreign body sensation when passing through the throat and suppress From the viewpoint of the bitterness of the beverage, it is preferably 30% by mass or less, more preferably 16% by mass or less, still more preferably 8% by mass or less, still more preferably 7% by mass or less, and particularly preferably 6% by mass or less. In addition, the content of Sanxian gum in the powdered food for beverages is preferably 1-30% by mass, more preferably 2-16% by mass, still more preferably 3-8% by mass, and still more preferably 4-7% by mass , Particularly preferably 4.8-6 mass%. In addition, when the component (B) is guar gum, the content in the powdered food for beverages is preferably 1% by mass or more, more preferably 2% by mass from the viewpoint of imparting a feeling of covering to the throat Above, it is more preferably 4% by mass or more, and from the viewpoint of suppressing foreign body sensation when passing through the throat, it is preferably 30% by mass or less, more preferably 16% by mass or less, and still more preferably 12% by mass or less . In addition, the content of guar gum in the powdered food for beverages is preferably 1-30% by mass, more preferably 2-16% by mass, and still more preferably 4-12% by mass. In addition, when the component (B) is tamarind gum, the content in the powdered food for beverages is preferably 1% by mass or more, more preferably 2% from the viewpoint of improving the feeling of covering the throat % Or more, more preferably 6% by mass or more, and from the viewpoint of suppressing foreign body sensation when passing through the throat, it is preferably 30% by mass or less, and more preferably 16% by mass or less. In addition, the content of tamarind gum in the powdered food for beverages is preferably 1-30% by mass, more preferably 2-30% by mass, and still more preferably 6-16% by mass.

Regarding the content ratio [(A)/(B)] of the component (A) relative to the component (B) in the powdered food for beverages of the present invention, the point of view to improve the feeling of covering the throat, and to inhibit the passage of the throat From the viewpoint of the foreign body sensation, it is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0.15 or more, and from the viewpoint of suppressing the bitterness of the beverage, it is preferably 0.8 or less, more preferably 0.5 or less, More preferably, it is 0.3 or less. Furthermore, 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, and still more preferably 0.15 to 0.3.

The powdered food for beverages of the present invention has a viscosity of 3-40 mPa·s at 25°C when diluted with water 20 times by mass. It is only necessary to adjust the amount and type of thickening polysaccharides so as to achieve this viscosity. Regarding the viscosity of the powdered food for beverages of the present invention at 25°C when diluted with water 20 times by mass, from the viewpoint of improving the feeling of covering the throat and suppressing the bitterness of the beverage, it is 3 mPa·s or more , Preferably 5 mPa·s or more, more preferably 8 mPa·s or more, and still more preferably 15 mPa·s or more, and from the viewpoint of suppressing the foreign body sensation when passing through the throat and the viewpoint of suppressing the bitterness of the beverage In other words, it is 40 mPa·s or less, preferably 32 mPa·s or less, and more preferably 25 mPa·s or less. In addition, the viscosity of the powdered food for beverages at 25°C when diluted with water 20 times by mass is preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, and still more preferably 15 to 25 mPa·s .

In terms of easily enjoying the effects of the present invention, the powdered food for beverages of the present invention preferably exhibits a pH value of 3 to 6.5 when diluted with water 20 times by mass. Regarding the pH value of the powdered food for beverages when diluted with water 20 times by mass, from the viewpoint of reducing the irritation to the oral cavity, the pH value is preferably 3 or more, and more preferably pH 4 or more. From the viewpoint of imparting a feeling of covering to the throat, the viewpoint of suppressing the foreign body sensation when passing through the throat, and the viewpoint of suppressing the bitterness of the beverage, the pH value is preferably 6.5 or less, more preferably pH 5.5 or less, and even more preferably pH value 5 or less. In addition, the pH of the powdered food for beverages when diluted with water 20 times by mass is preferably 3 to 6.5, more preferably 3 to 5.5, and still more preferably 4 to 5.

In addition to the above-mentioned ingredients, the powdered food for beverages of the present invention can also be appropriately blended with sweeteners, foaming ingredients, amino acids, proteins, vitamins, minerals, dairy products, Extracts, sour materials, spices, coloring materials, preservatives, etc. The content of the additives can be appropriately set within a range that does not impair the purpose of the present invention.

In addition, the powdered food for beverages of the present invention may contain an allowable carrier as necessary. For example, excipients (such as monosaccharides such as glucose, galactose, and fructose; disaccharides such as sucrose, lactose, maltose, and palatinose; maltitol, xylitol, sorbitol, reduced palatinose, etc.) Sugar alcohol); binding agent (such as hydroxypropyl methyl cellulose, hydroxypropyl cellulose, gelatin, gelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methyl cellulose, hydrogenated oil, etc. ); Disintegrants (such as carboxymethyl cellulose, calcium carboxymethyl cellulose, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubrication Agents (such as calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.); flavoring agents (such as stevia, etc.); oligosaccharides, agar, crystalline cellulose, Carriers such as light silica, dibasic calcium phosphate, extenders, surfactants, dispersants, buffers, diluents, etc. The content of the carrier can be appropriately set within a range that does not impair the purpose of the present invention.

The powdered food for beverages of the present invention can be used for tea beverages or non-tea beverages. In terms of easily enjoying the effects of the present invention, powdered foods for tea beverages are preferred. Regarding tea beverages, as mentioned above.

The powdered food for beverages of the present invention is preferably packaged with a bag-like packaging material. Regarding the packaging material, it is preferable to use a packaging material having a moisture-proof function for the purpose of protecting the powdered food for beverages from moisture, and to keep the inside of the bag in a dry state. Packaging materials with moisture-proof function are not particularly limited. Examples include packaging materials with low water vapor permeability, such as aluminum vapor-deposited film, glass vapor-deposited PET (polyethylene terephthalate) film, etc. material. If necessary, a desiccant can be placed inside the bag. Regarding the water content of the powdered food for beverages, considering the anti-corrosion, mold-proof, and product stability, it is preferably 3% by mass or less. The moisture content can be obtained by the heating and drying method.

The powdered food for beverages of the present invention is preferably in a form in which small portions are packaged for one-time consumption. Examples include stick packers and pillow packers. The content of the small portion package is preferably 0.5-10 g, and more preferably 1-5 g.

The amount of the aqueous medium for diluting and dissolving the powdered food for beverages of the present invention into a liquid state can be appropriately selected. From the viewpoint of drinkability, it is preferable to set the drinking amount per time to 20 mL to 100 mL, and further to 20 mL to 50 mL. Also, regarding the dilution ratio, in terms of enjoying the effects of the present invention, it is preferably 10-30 times by mass, more preferably 15-25 times by mass, and still more preferably 18-22 times by mass.

The powdered food for beverages of the present invention can be manufactured in accordance with conventional methods, and appropriate methods can be used. For example, a plant extract containing ingredient (A), ingredient (B), and optional carriers and/or additives may be included so that the content of ingredient (A) is within the above range and when diluted with water 20 times by mass, it becomes within the above range The viscosity is mixed and manufactured. The mixing order of each component is not particularly limited, and it can be added in any order or simultaneously. The mixing method is as described above. In addition, it can also be made into granules by a well-known granulation method. For example, plant extracts containing ingredient (A) and ingredient (B), carriers and/or additives as necessary can be mixed in the same manner as above and then granulated, and then the obtained granulated material can be combined with Other carriers and/or additives as needed are mixed and manufactured. Examples of granulation methods include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation, and the like. In addition, the granulation conditions can be appropriately selected according to the granulation method.

The beverage of the present invention and the reduced beverage prepared by diluting and dissolving the powdered food for beverages into a liquid form using an aqueous medium contains the ingredient (A) with antiviral effect, and has a feeling of covering the throat, which remains in the throat after drinking The effect is actually high, so it is more useful as a drink for preventing viral infections such as influenza and colds that require frequent daily preventive measures.

From the viewpoint of suppressing foreign body sensation when passing through the throat, the viewpoint of imparting a feeling of covering to the throat, and the viewpoint of suppressing bitterness, the beverage of the present invention is preferably the following beverage, which contains the following ingredients (A) and (B) ): (A) One or more selected from epigallocatechin gallate, theaflavins and oolong diflavans, 0.02 mass% or more and 0.12 mass% or less (B ) One or two or more thickening polysaccharides selected from Sanxian gum, guar gum, and tamarind gum. 0.05% by mass to 1.5% by mass, and the viscosity at 25°C is 3～40 mPa·s , The pH is 3～5.5.

From the viewpoint of suppressing foreign body sensation when passing through the throat, the viewpoint of imparting a feeling of covering to the throat, and the viewpoint of suppressing bitterness, the powdered food for beverages of the present invention is preferably the following powdered food for beverages, which contains the following ingredients (A) and (B): (A) selected from one or two of epigallocatechin gallate, theaflavins and oolong diflavans 0.4 mass% or more and 2.4% by mass or less (B) One or more polysaccharides selected from the group consisting of Sanxian gum, guar gum, and tamarind gum, 1 mass% or more and 30 mass% or less, and diluted with water by 20 mass% When doubled, the viscosity at 25°C is 3-40 mPa·s, and the pH is 3-5.5.

Regarding the above embodiments, the present invention discloses the following beverages or powdered foods for beverages.

<1> A beverage containing the following ingredients (A) and (B): (A) is selected from epigallocatechin gallate, theaflavins and oolong diflavans One or more than 0.02% by mass and less than 0.2% by mass (B) Viscosity-increasing polysaccharides, and the viscosity of the beverage at 25°C is 3-40 mPa·s.

<2> The beverage described in <1>, wherein the content of component (A) is 0.02% by mass or more, preferably 0.03% by mass or more, more preferably 0.04% by mass or more, and more preferably 0.2% by mass or less It is 0.16 mass% or less, more preferably 0.12 mass% or less, still more preferably 0.07 mass% or less, still more preferably 0.06 mass% or less, particularly preferably 0.05 mass% or less, and more preferably 0.02 to 0.2 mass%. It is preferably 0.02 to 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%. <3> The beverage as described in <1> or <2>, wherein component (B) is preferably selected from the group consisting of sanxian gum, gellan gum, locust bean gum, guar gum, acacia gum, tamarind gum and cellulose One or two or more of the derivatives, more preferably one or two or more selected from three gums, guar gum, and tamarind gum, and more preferably three gums. <4> The beverage described in any one of <1> to <3>, wherein the content of component (B) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and more preferably 1.5% by mass Hereinafter, it is more preferably 0.8% by mass or less, more preferably 0.05 to 1.5% by mass, and more preferably 0.1 to 0.8% by mass. <5> The beverage described in any one of <1> to <4>, wherein the viscosity at 25°C is 3 mPa·s or more, preferably 5 mPa·s or more, and more preferably 8 mPa·s or more, It is 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, more preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, still more preferably 15 to 25 mPa·s. <6> The beverage described in any one of <1> to <5>, wherein the value obtained by dividing the viscosity (mPa·s) of the beverage at 25°C by the content (mass%) of ingredient (A) [( A)/Viscosity] is preferably 0.0005 or more, more preferably 0.001 or more, still more preferably 0.002 or more, more preferably 0.01 or less, more preferably 0.007 or less, still more preferably 0.005 or less, and more preferably 0.0005 to 0.01, more preferably 0.001 to 0.007, still more preferably 0.002 to 0.005. <7> The beverage as described in any one of <1> to <6>, wherein the pH value is preferably pH 3 or higher, more preferably pH 4 or higher, and more preferably pH 6.5 or lower, more preferably It is pH 5.5 or less, more preferably pH 5 or less, more preferably pH 3 to 6.5, more preferably pH 3 to 5.5, and even more preferably pH 4 to 5. <8> The beverage described in any one of <1> to <7>, wherein the content ratio [(A)/(B)] of the component (A) to the component (B) is preferably 0.05 or more, more Preferably it is 0.1 or more, more preferably 0.15 or more, more preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, more preferably 0.05 to 0.8, more preferably 0.1 to 0.5, and further Preferably it is 0.15 to 0.3. <9> A powdered food for beverages, which becomes a beverage as described in any one of <1> to <8> when diluted with an aqueous medium and dissolved into a liquid state. <10> A powdered food for beverages, which contains the following ingredients (A) and (B): (A) selected from epigallocatechin gallate, theaflavins and oolong diflavonoids One or two of the above, 0.4% by mass or more and 4% by mass or less (B) Viscosity-increasing polysaccharides of 1% by mass or more and 30% by mass or less, and when diluted with water 20 times by mass, the viscosity at 25°C It is 3～40 mPa·s. <11> The powdered food for beverages as described in <10>, wherein the content of component (A) is 0.4% by mass or more, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and 4% by mass or less , Preferably 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 furthermore, 0.4-4 mass% %, preferably 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%. <12> The powdered food for beverages as described in <10> or <11>, wherein the component (B) is preferably selected from the group consisting of sanxian gum, gellan gum, locust bean gum, guar gum, gum arabic, and tamarind gum One or two or more of the cellulose derivatives, more preferably one or two or more selected from three gums, guar gum, and tamarind gum, more preferably three gums. <13> The powdered food for beverages as described in any one of <10> to <12>, wherein the content of ingredient (B) is 1% by mass or more, preferably 2% by mass or more, and 30% by mass or less , Preferably 16% by mass or less, 1-30% by mass, and more preferably 2-16% by mass. <14> The powdered food for beverages as described in any one of <10> to <13>, wherein the viscosity at 25°C when diluted with water 20 times by mass is 3 mPa·s or more, preferably 5 mPa·s Above, more preferably 8 mPa·s or more, still more preferably 15 mPa·s or more, furthermore, 40 mPa·s or less, preferably 32 mPa·s or less, more preferably 25 mPa·s or less, and, It is 3 to 40 mPa·s, preferably 5 to 32 mPa·s, more preferably 8 to 32 mPa·s, and still more preferably 15 to 25 mPa·s. <15> The powdered food for beverages as described in any one of <10> to <14>, wherein the pH value is preferably pH 3 or higher, more preferably pH 4 or higher, and more preferably pH 6.5 or lower , More preferably the pH value is 5.5 or less, further preferably the pH value is 5 or less, more preferably the pH value is 3 to 6.5, more preferably the pH value is 3 to 5.5, and even more preferably the pH value is 4 to 5. <16> The powdered food for beverages as described in any one of <10> to <15>, wherein the content mass ratio of component (A) to component (B) [(A)/(B)] is preferably 0.05 Above, more preferably 0.1 or more, still more preferably 0.15 or more, more preferably 0.8 or less, more preferably 0.5 or less, still more preferably 0.3 or less, more preferably 0.05 to 0.8, more preferably 0.1 to 0.5, more preferably 0.15 to 0.3. [Example]

[Analysis of epigallocatechin gallate] Use a filter (0.45 μm) to filter the sample solution and supply it to a high performance liquid chromatograph. <High-performance liquid chromatograph operating conditions> Model: SCL-10AVP, Shimadzu Corporation (stock) Detector: UV (ultraviolet, ultraviolet) detector wavelength 280 nm Column: octadecyl group is introduced into the liquid chromatograph with packing Column, L-column TM ODS, 4.6 mmϕ×250 mm, Chemical Substance Evaluation and Research Institute Column temperature: 35℃ Mobile phase A: distilled aqueous solution containing 0.1 mol/L of acetic acid Mobile phase B: containing 0.1 mol/L L acetic acid acetonitrile solution Flow rate: 1 mL/min Sample injection volume: 10 μL Furthermore, the gradient conditions are as follows. Concentration gradient conditions (vol%) Time A concentration B concentration 0 minutes 97% 3% 5 min 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 supplied to the high performance liquid chromatograph. <High performance liquid chromatography operating conditions> Model: SCL-10AVP, Shimadzu Corporation (stock) Detector: UV detector, wavelength 280 nm Column: CAPCELL PAK UG120 (4.6 mmI.D.×100 mm, particle size 3 μm , SHISEIDO-OSAKA SODA) Column temperature: 25℃ Mobile phase A: H ₂ O/H ₃ PO ₄ =1000/0.5(v/v) Mobile phase B: CH ₃ CN/EtOAc=985/15(v/ v) Flow rate: 1.5 mL/min Sample injection volume: 20 μL Furthermore, the gradient conditions are as follows. Concentration gradient conditions (vol%) Time A concentration of solution B 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 Diflavans] Use a filter (0.45 μm) to filter the sample solution and supply it to the high performance liquid chromatograph. <High performance liquid chromatography operating conditions> Model: SCL-10AVP, Shimadzu Corporation (stock) Detector: UV detector wavelength 280 nm Column: TSK-gel ODS-80T s QA (4.6 mmϕ×150 mm, Tosoh( Column temperature: 40°C 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 Test Sample injection volume: 10 μL Furthermore, the gradient conditions are as follows. Concentration gradient conditions (vol%) Time A concentration B concentration 0 minutes 100% 0% 5 minutes 92% 8% 11 minutes 90% 10% 21 min 0% 100% 22 min 0% 100% 30 min 100% 0%

[Viscosity measurement] Dissolve 2 g of powdered food for beverages in 38 g of ion-exchanged water at 25°C to prepare 40 g of reduced beverage, and use tuning fork type vibrating viscometer SV-10 (AND company) at 25°C. Perform the measurement.

[Measurement of pH value] Dissolve 2 g of powdered food for beverages in 38 g of ion-exchanged water at 25°C to prepare 40 g of reduced beverage, and use the compact pH meter LAQUAtwin-pH-33( at 25°C). HORIBA company) performs the measurement.

[Raw materials] Epigallocatechin gallate (EGCg); Epigallocatechin gallate (Fuji Film Wako Pure Chemical Industries, Ltd.) Theaflavins 3,3'-two -O-gallate (TF): Theaflavin 3,3'-di-O-gallate (Nagara Science) Oolong double flavan: Oolonghomobisflavan B (Nagara Science) Three cent gum: xanthan gum FFCS (jungbunzlauer) melon Gelatin: Guar pack PF-20 (DSP GOKYO (stock)) Tamarind Gum: Glyloid (DSP GOKYO (stock)) Citric acid: purified citric acid (anhydride) (Fuso Chemical Industry (stock)) ※Anhydride Sodium citrate: Purified sodium citrate (Fuso Chemical Industry Co., Ltd.) Maltitol: Amalty MR-50 (Mitsubishi Corporation Food Technology Co., Ltd.)

In Examples 1 to 9 and Comparative Examples 1 to 4, each component was uniformly mixed with the formulation composition described in Table 1 to obtain powdered food for beverages. 2 g of the obtained powdered food for beverages was dissolved in 38 g of ion-exchanged water at 25°C to prepare a 40 g reduced beverage. The viscosity and pH value of the reduced beverage were measured and the following sensory evaluations were carried out. [Sensory evaluation] Evaluation of "throat coating", "foreign body sensation", and "bitterness" of the reduced beverages obtained in the above-mentioned Examples and Comparative Examples by 3 professional sensory inspectors. The evaluation criteria are set as follows, and the score is determined based on the negotiation of 3 professional inspectors. Furthermore, when the evaluation does not meet any of the evaluation criteria, the median value (for example, when the evaluation is better than 4 but inferior to 5, the median value of 4.5 is used) for evaluation. Evaluation Criteria ( Coated Feeling of the Throat ) Three professional panelists rated Example 5 where the feeling of covering was strongly felt during drinking was "5", and Comparative Example 3 where the feeling of covering was not felt at all during drinking was evaluated as The "1" of the evaluation criteria was evaluated as "3" of the evaluation criteria of Example 1 in which a feeling of covering was slightly felt during drinking. 5: Strong feeling of covering 4: Feeling of covering 3: Feeling of covering slightly 2: Hardly feeling of covering 1: No feeling of covering

Evaluation criteria ( foreign body sensation ) 3 professional panelists rated Example 1 where no foreign body sensation was felt at all during drinking as "5", and Comparative Example 4 where a foreign body sensation was strongly felt during drinking was evaluated as "1"", Example 9 in which a foreign body sensation was slightly felt during drinking was evaluated as "3" of the evaluation criteria. 5: No feeling of foreign body at all 4: No feeling of foreign body at all 3: Feeling of foreign body slightly 2: Feeling of foreign body 1: Strong feeling of foreign body

Evaluation Criteria ( Bitterness ) Three professional panelists evaluated Example 1 in which no bitterness was felt at all during drinking, as "5". 5: No bitterness is felt at all 4: Bitterness is hardly felt 3: Bitterness is slightly felt 2: Bitterness is felt 1: Bitterness is strongly felt The results are shown in Table 1.

[Table 1] (quality%) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Powder food composition (A)EGCg 0.40 0.60 1.20 1.00 2.00 0.60 1.20 1.00 1.00 0.40 1.00 0.00 1.00 (B) Sanxian Gum 2.00 2.50 2.50 5.00 5.00 6.00 6.00 7.00 5.00 0.00 0.00 5.00 8.00 Citric acid 11.00 11.00 11.00 11.00 11.00 11.00 11.00 11.00 2.30 11.00 11.00 11.00 11.00 Sodium citrate 12.60 12.60 12.60 12.60 12.60 12.60 12.60 12.60 21.00 12.60 12.60 12.60 12.60 Maltitol 74.00 73.30 72.70 70.40 69.40 69.80 69.20 68.40 70.70 76.00 75.40 71.40 67.40 total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 Drink composition (A)EGCg 0.02 0.03 0.06 0.05 0.10 0.03 0.06 0.05 0.05 0.02 0.05 0.00 0.05 (B) Sanxian Gum 0.10 0.13 0.13 0.25 0.25 0.30 0.30 0.35 0.25 0.00 0.00 0.25 0.40 Citric acid and sodium citrate 1.18 1.18 1.18 1.18 1.18 1.18 1.18 1.18 1.17 1.18 1.18 1.18 1.18 Maltitol 3.70 3.67 3.64 3.52 3.47 3.49 3.46 3.42 3.54 3.80 3.77 3.57 3.37 Ion exchange water margin margin margin margin margin margin margin margin margin margin margin margin margin total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 Drink Viscosity (mPa·s, 25℃) 5 10 10 20 20 30 30 36 20 1 1 20 48 pH value (25℃) 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 6.0 4.5 4.5 4.5 4.5 (A)/(B) 0.20 0.24 0.48 0.20 0.40 0.10 0.20 0.14 0.20 - - 0.00 0.13 Evaluation Throat coating 3.0 4.0 4.0 4.5 5.0 5.0 5.0 4.5 3.0 1.0 1.5 1.0 5.0 Foreign body sensation 5.0 4.5 5.0 4.5 5.0 4.0 4.5 3.0 3.0 5.0 5.0 3.5 1.0 bitterness 5.0 5.0 4.0 4.5 3.5 5.0 4.0 4.5 4.0 5.0 4.0 5.0 4.0

In Examples 10 and 11, the ingredients were uniformly mixed with the formulation composition described in Table 2 to obtain powdered food for beverages. The powdered food for beverages obtained was measured and sensory evaluated by the same method as in Example 1. The results are shown in Table 2.

[Table 2] (quality%) Example 4 Example 10 Example 11 Powder food composition (A) EGCg 1.00 0.00 0.00 TF 0.00 1.00 0.00 Oolong Diflavan 0.00 0.00 1.00 (B) Sanxian Gum 5.00 5.00 5.00 Citric acid 11.00 11.00 11.00 Sodium citrate 12.60 12.60 12.60 Maltitol 70.400 70.400 70.400 total 100.00 100.00 100.00 Drink composition (A) EGCg 0.05 0.00 0.00 TF3 0.00 0.05 0.00 Oolong Double Flavan B 0.00 0.00 0.05 (B) Sanxian Gum 0.25 0.25 0.25 Citric acid and sodium citrate 1.18 1.18 1.18 Maltitol 3.52 3.52 3.52 Ion exchange water margin margin margin total 100.00 100.00 100.00 Drink Viscosity (mPa·s, 25℃) 20 20 30 pH value (25℃) 4.5 4.5 4.5 (A)/(B) 0.20 0.20 0.20 Evaluation Throat coating 4.5 4.0 4.0 Foreign body sensation 4.5 4.0 4.0 bitterness 4.5 3.5 4.0

In Examples 12 and 13, the ingredients were uniformly mixed with the formulation composition described in Table 3 to obtain powdered food for beverages. The powdered food for beverages obtained was measured and sensory evaluated by the same method as in Example 1. The results are shown in Table 3.

[table 3] (quality%) Example 4 Example 12 Example 13 Powder food composition (A)EGCg 1.00 1.00 1.00 (B) Sanxian Gum 5.00 0.00 0.00 Guar Gum 0.00 8.00 0.00 Tamarind Gum 0.00 0.00 12.00 Citric acid 11.00 11.00 11.00 Sodium citrate 12.60 12.60 12.60 Maltitol 70.40 67.40 63.40 total 100.00 100.00 100.00 Drink composition (A)EGCg 0.05 0.05 0.05 (B) Sanxian Gum 0.25 0.00 0.00 Guar Gum 0.00 0.40 0.00 Tamarind Gum 0.00 0.00 0.60 Citric acid and sodium citrate 0.70 1.18 1.18 Maltitol 3.52 3.37 3.17 Ion exchange water margin margin margin total 100.00 100.00 100.00 Drink Viscosity (mPa·s, 25℃) 20 20 20 pH value (25℃) 4.5 4.5 4.5 (A)/(B) 0.20 0.13 0.08 Evaluation Throat coating 4.5 4.0 4.0 Foreign body sensation 4.5 4.5 4.5 bitterness 4.5 4.5 4.5

From Tables 1 to 3, it was confirmed that by containing component (A) in a specific amount and setting the viscosity within a specific range, a feeling of covering the throat can be obtained, and the foreign body feeling when passing through the throat is reduced, and the bitterness Fewer drinks.

The formula shown below can be prepared by conventional methods as the beverage of the present invention.

[Formulation Example 1 Beverage] Table epigallocatechin gallate 0.05% xanthan gum 0.25% by mass of citric acid and sodium citrate 1.2% by mass water 98.5% Total 100% by mass [Formulation Example 2 Beverage] theaflavin xanthan gum 0.05 mass% and 0.25 mass% citric acid 1.2 mass% aqueous sodium citrate 98.5 mass% total 100% by mass [formulation Example 3 beverage] oolong homobisflavan xanthan gum 0.05 mass% 0.25 mass% citric Acid and Sodium Citrate Quality 1.2 Quality% Water 100 Quality% 98.5 Quality% Total

[Formulation Example 4 Beverage] Table epigallocatechin gallate 0.06 mass% maltitol, 2.6% by weight Xanthan gum 0.3% by mass of tartaric acid 0.3 mass% 0.5 mass% ascorbic acid 0.5 Sodium ascorbate 0.2 mass% sodium bicarbonate sucralose 0.003% by mass% 0.02 mass% steviol glycoside aspartame 0.03 mass% 0.04 mass% niacinamide, pyridoxine hydrochloride 0.005% menthol 0.1% water balance total 100 mass%

[Formulation Example 5 Drink] Table epigallocatechin gallate 0.06 mass% maltitol, 2.6% by weight Xanthan gum 0.3% by mass of tartaric acid 0.3 mass% 0.5 mass% ascorbic acid 0.5 Sodium ascorbate 0.2 mass% sodium bicarbonate sucralose 0.003% by mass% 0.02 mass% steviol glycoside aspartame 0.03 mass% 0.04 mass% niacinamide, pyridoxine hydrochloride 0.005% menthol 0.01% water balance total 100 mass%

[Formulation Example 6 Drink] Table epigallocatechin gallate 0.06 mass% maltitol, 2.6% by weight Xanthan gum 0.3% by mass of tartaric acid 0.3 mass% 0.5 mass% ascorbic acid 0.5 Sodium ascorbate 0.2 mass% sodium bicarbonate sucralose 0.003% by mass% 0.02 mass% steviol glycoside aspartame 0.03 mass% 0.04 mass% niacinamide, pyridoxine hydrochloride 0.005 mass% menthol 0.02% water balance total 100 mass% mass

Claims (6)

A beverage containing the following ingredients (A) and (B): (A) selected from one of epigallocatechin gallate, theaflavins and oolong diflavans or 2 or more types of 0.02 mass% or more and 0.2 mass% or less (B) Viscosity-increasing polysaccharides, and the viscosity of the beverage at 25°C is 3-40 mPa·s. For example, the beverage of claim 1 has a pH of 3 to 6.5. Such as the beverage of claim 1 or 2, wherein ingredient (B) is one or more selected from three types of gum, guar gum, and tamarind gum. Such as the beverage of claim 1 or 2, wherein the content of ingredient (B) is 0.05% by mass or more and 1.5% by mass or less. A powdered food for beverages, which becomes a beverage according to any one of claims 1 to 4 when it is diluted and dissolved into a liquid form with an aqueous medium. A powdered food for beverages, which contains the following ingredients (A) and (B): (A) is selected from epigallocatechin gallate, theaflavins and oolong diflavans One or more than 0.4% by mass and more than 4% by mass (B) Viscosity-increasing polysaccharides are more than 1% by mass and less than 30% by mass, and when diluted with water 20 times by mass, the viscosity at 25°C is 3～ 40 mPa·s.