TW202205968A - Container-packed aspalathin-containing beverage, method for producing same, and method for improving storage stability of aspalathin in container-packed aspalathin-containing beverage - Google Patents

Abstract

The purpose of the present invention is to provide: a container-packed aspalathin-containing beverage having excellent aspalathin storage stability; a method for producing the same; and a method for improving the storage stability of aspalathin in a container-packed aspalathin-containing beverage. The present invention relates to a container-packed beverage in which an aspalathin-containing beverage is loaded into a container, wherein: the aspalathin-containing beverage contains ascorbic acid and/or a salt thereof, and aspalathin; the concentration of the ascorbic acid and/or a salt thereof in terms of ascorbic acid is 50-500 ppm; the concentration of the aspalathin is 25 ppm or more; the pH is 6.5 or less; and the volume of the headspace inside the container is no more than 15% of the volumetric capacity of the container.

Description

Aspalathin-containing beverage in a container, a method for producing the same, and a method for improving the storage stability of aspalatine in the aspalathin-containing beverage in a container

The present invention relates to a container-packed aspalatine-containing beverage, a method for producing the same, and a method for improving the storage stability of aspalatine in the container-packed aspalatine-containing beverage.

South African crooked bean (Aspalathus linearis) is a plant that naturally grows in South Africa and belongs to the genus Aspalathus. The beverage obtained from its dried leaves is used as South African crooked bean tea (rooibos tea). drink. It is known that the production process of South African bean tea includes a fermentation step of irradiating sunlight or hot air after harvesting and cutting, and as a result, the South African bean tea is discolored to reddish-brown due to fermentation.

In recent years, by means of rapid drying or drying under low temperature conditions, a special production method has been developed that does not ferment South African bean tea. The South African rooibos tea produced by this method is different from the South African rooibos tea produced through the fermentation step. It is manufactured and sold under the names of "Crooked Bean Tea" and "Non-fermented South African Crooked Bean Tea". In Non-Patent Document 1, it has been shown that the content of flavonoids in green saffron tea is higher than that of conventional fermented saffron.

As a representative flavonoid contained in green bean tea, aspalathin (IUPAC name: 2',3,4,4',6'-pentahydroxy-3-C-β-D) has been reported. -glucopyranosyldihydrochalcone) (Non-Patent Document 1). Aspalatine is a flavonoid represented by the structural formula C ₂₁ H ₂₄ O ₁₁ , which is classified as dihydrochalcone. Since aspalatine is reduced by the fermentation in the production step of saffron bean tea, the amount contained in ordinary saffron bean which is not non-fermented (unfermented) is extremely small (Non-Patent Document 1).

In recent years, research results focusing on the functions of aspalatine have been reported. In Patent Document 1, it is disclosed that aspalatine has a xanthine oxidase inhibitory activity belonging to an enzyme related to uric acid synthesis, and as a result, it is effective in preventing hyperuricemia and gout. In Patent Document 1, 250 mg per day (aspalatine content 20%) of an aspalatine-containing extract (aspalatine content 20%) obtained by long-term ingestion of unfermented South African bean tea as a raw material The uric acid level before and after ingestion in the test of 50 mg of spalatine as a human subject showed a tendency to decrease. In this document, as the ingestion form of aspalatine, the beverage is not specified, but 50 mg of aspalatine is added to a containerized beverage having a liquid content of 190 mL to 2000 mL. The concentration of Palatine was calculated to be 25-263 ppm.

In Patent Document 2, it has been reported that aspalatine exhibits an insulin secretion-promoting action related to blood sugar level control or a glucose uptake-promoting action into tissues. In addition, in Non-Patent Document 2, it has been shown that aspalatine activates AMP-activated protein kinase (AMPK) which controls the metabolism of sugar or lipid, and improves glucose metabolism in diabetic model mice.

In this way, functions that contribute to the maintenance and improvement of health can be developed by incorporating aspalatine, which is contained in a large amount in the green bean tea, which has not undergone the fermentation step, into food and drink as an active ingredient. Beverages, functional foods, etc.

As a beverage containing the extract of the African bean, for example, Patent Document 3 discloses a container-packed beverage containing the non-polymerized catechins, starch, and the extract of the African bean. However, in most cases, the leaf tea leaves of South Africa bean leaves are produced through the fermentation step, and it is generally believed that the content of aspalatine contained in the extract of South Africa ye bean is a very small amount. In Patent Document 4, a product containing the solids derived from the bean and at least 50 mg of catechins is disclosed, but for the same reason, it is generally considered that the aspara contained in the solids derived from the bean The content of tincture is very small. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 5773309 [Patent Document 2] Japanese Patent No. 5124152 [Patent Document 3] Japanese Patent No. 5325740 [Patent Document 4] Japanese Patent No. 5491449 [Patent Document 5] Japanese Patent Laid-Open No. 2019-115295 [Non-patent literature]

[Non-Patent Document 1] J. Agric. Food Chem (2003) 51:7472-7474 [Non-Patent Document 2] Eur J Nutr (2013) 52:1607-1619 [Non-Patent Document 3] Planta Med (2018) 84:568-583

[The problem to be solved by the invention]

It is important to improve the storage stability of active ingredients in the expectation that the functional properties of functional foods and functional beverages will be exhibited. In Non-Patent Document 3, it is disclosed that aspalatine is unstable in a solution in the range of pH 6 or higher, and it is suggested that by adding ascorbic acid to the solution at a high concentration of 1% (10,000 ppm), The stability of aspalatine in solution is improved, but such conditions are difficult to adopt from a flavor design point of view for commonly marketed beverages.

In Patent Document 5, a packaged beverage containing 300 ppm of ascorbic acid and further containing aspalatine in the range of 14.7 to 169.1 ppm is disclosed. However, the above-mentioned aspalatine concentration is considered to be the concentration after preparation of the samples of the examples, and the concentration of aspalatine in the samples stored for a certain period of time or the samples whose deterioration was accelerated by heating and storage was not measured. The storage stability of aspalatine is unknown.

As described above, although aspalatine-containing beverages have been proposed, there is room for further examination of the containerized beverages having excellent storage stability of aspalatine.

An object of the present invention is to provide an aspalatine-containing beverage in a container having excellent storage stability of aspalatine, a method for producing the same, and an aspalatine in a beverage containing aspalatine in a container to elevate Method for the storage stability of Ting. [Means of Solving Problems]

As a result of the review by the present inventors, it has been found that in the review of the solution not in the form of a beverage in a container (in a test solution using a glass container (non-hermetic)), it is assumed that the beverage in the general market is in the beverage. Such low concentrations of ascorbic acid (eg, 0-400 ppm), surprisingly contrary to the above reports, enhanced the decomposition of aspalatine. In addition, it has been found that ascorbic acid improves the stability of aspalatine at a concentration in a range of 50 to 500 ppm specifically, in the form of a container-packed beverage. In addition, as a result of examinations conducted by the present inventors in order to solve the above-mentioned problems, they have found that, in a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, by adding epicatechins to The stability of aspalatine can be improved by adding it to the beverage at a concentration above a certain level. In addition, from the chemical structure of aspalatine, it is difficult to deduce the concentration of ascorbic acid that is most suitable for improving its storage stability, and a careful review is required. In addition, from the chemical structure of aspalatine, it is difficult to deduce the concentration of epicatechins most suitable for improving its storage stability, and careful examination is required.

In addition, through further review by the present inventors, it has been found that in a beverage containing aspalatine in a container, by controlling the headspace in the container within a certain volume range, the container can be increased. Stability of aspalatine in aspalatine-containing beverages.

That is, the present invention relates to the following container-packed aspalatine-containing beverages, a method for producing the same, and a method for improving the storage stability of aspalatine in the aspalatine-containing beverages. [1] A container-packed aspalatine-containing beverage, which is a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, wherein the aspalatine-containing beverage comprises ascorbic acid and / or its salts and aspalatine, ascorbic acid and / or its salts with a concentration of 50 to 500 ppm in terms of ascorbic acid, aspalatine at a concentration of 25 ppm or more, pH value of 6.5 or less, in the headspace of the container The volume is less than 15% of the volume of the container. [2] A container-packed aspalatine-containing beverage, which is a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, wherein the aspalatine-containing beverage includes a table At least one of the teas and aspalatine, the concentration of epicatechins is 80 ppm or more, the concentration of aspalatine is 25 ppm or more, and the volume of the headspace in the container is 15 of the volume of the container %the following. [3] The container-packed aspalatine-containing beverage according to the above [1] or [2], wherein the concentration of aspalatine is 70 ppm or more. [4] The container-packed aspalatine-containing beverage according to the above [1] or [2], wherein the concentration of aspalatine is 110 to 300 ppm. [5] The container-packed aspalatine-containing beverage according to any one of the above [1] to [4], which has a pH value of 5.4 to 5.8. [6] The container-packed aspalatine-containing beverage according to any one of the above [1] to [5], wherein the container is a can, a bottle, a sterilization bag, or a PET bottle. [7] The container-packed aspalatine-containing beverage according to any one of the above [1] to [6], wherein the container is a PET bottle. [8] The container-packed aspalatine-containing beverage according to the above [7], wherein the aspalatine-containing beverage is a container-packed beverage obtained by filling a bottle with hot packs. [9] The container-packed aspalatine-containing beverage according to any one of the above [1] to [8], wherein the volume of the headspace in the container is 7% or less of the volume of the container. [10] A method for producing a container-packed aspalatine-containing beverage, which is a method for producing a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, comprising preparing a beverage containing ascorbic acid and/or or its salts and aspalatine, ascorbic acid and/or its salts with ascorbic acid-converted concentrations of 50 to 500 ppm, aspalatine concentrations of 25 ppm or more, and aspalatine-containing products with a pH value of 6.5 or less The step of beverage, and the step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. [11] A method for producing a container-packed aspalatine-containing beverage, which is a method for producing a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, comprising preparing an aspalatine-containing beverage At least one of the ingredients and aspalatine, the concentration of epicatechins is 80 ppm or more, and the concentration of aspalatine is 25 ppm or more The aspalatine-containing beverage, and the steps of using The step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. [12] The production method according to the above [11], wherein, in the step of filling the container with the aspalatine-containing beverage, the aspalatine-containing beverage is hot-filled in the bottle bottle. [13] The production method according to the above [11] or [12], wherein in the step of filling the container with the aspalatine-containing beverage, the volume of the headspace in the container is used as the volume of the container. The aspalatine-containing beverage is filled up to 7% of the volume. [14] A method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container, which is to improve the aspalatine in a container with a concentration of aspalatine of 25 ppm or more A method for the storage stability of ascorbic acid in a beverage containing aspalatine, which comprises adding ascorbic acid to a concentration of 50-500 ppm in terms of ascorbic acid-converted concentration of ascorbic acid and/or its salt in a beverage containing aspiratine and/or its salt into the beverage, the step of adjusting the pH value of the aspalatine-containing beverage to be below 6.5, and the step of making the volume of the headspace in the container below 15% of the volume of the container way, the filling step of filling the aspalatine-containing beverage in the container. [15] A method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container, which is to improve the concentration of aspalatine in a container containing aspalatine of 25 ppm or more A method for storage stability of aspalatine in a beverage containing aspalatine, which comprises adding epicatechins to a concentration of 80 ppm or more of epicatechins in a beverage containing aspalatine. The step of blending at least one of these into the beverage, and the step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. [16] The method according to the above [15], wherein in the step of filling the container with the aspalatine-containing beverage, the volume of the headspace in the container is 7% or less of the volume of the container In this way, the aspalatine-containing beverage is filled in a container. [Inventive effect]

According to the present invention, a container-packed aspalatine-containing beverage having excellent storage stability of aspalatine, and a method for producing the same can be provided. Further, according to the present invention, a method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container can be provided.

The packaged beverage of the present invention (hereinafter, also referred to as "the beverage of the present invention") and related methods will be described below, but the present invention is not limited to the embodiments described below.

＜Containerized drinks＞ The container-packed aspalatine-containing beverage of the present invention is a container-packed beverage obtained by filling the aspalatine-containing beverage into a container, and is characterized in that the aspalatine-containing beverage contains ascorbic acid and/or Its salt and aspalatine, ascorbic acid and/or its salts have a concentration of 50 to 500 ppm in terms of ascorbic acid, the concentration of aspalatine is 25 ppm or more, the pH is 6.5 or less, and the volume of the headspace in the container is 15% or less of the volume of the container. In this specification, ppm means ppm of weight/volume (w/v). In the case of the aspalatine-containing beverage contained in the container of the present invention, the aspalatine-containing beverage is filled in a container, which is usually sealed.

The aspalatine concentration in the container-packed aspalatine-containing beverage decreased over time. In the present invention, by making the content of ascorbic acid and/or its salt in the aspalatine-containing beverage, the pH condition, and the headspace in the container filled with the beverage within the above-mentioned specific ranges, aspalatine The storage stability of latine is improved, and it is possible to prepare a container containing aspalatine containing a certain concentration or more of aspalatine even after time has elapsed since the production of the aspalatine-containing beverage. drinks. That is, a container-packed aspalatine-containing beverage having excellent storage stability of aspalatine can be prepared. That is, the decrease in the aspalatine concentration over time in the aspalatine-containing beverage (aspalatine decrease) can be suppressed.

In the present invention, ascorbic acid and/or a salt thereof is preferably L-ascorbic acid (vitamin C), but is not particularly limited, and may be a synthetic product or may be derived from a plant. Ascorbic acid (vitamin C) can also use a commercial item.

The so-called salt of ascorbic acid in the present invention is not particularly limited as long as it is a salt of ascorbic acid that can be used in food and drink, and examples thereof include salts with organic bases (for example, trimethylamine salt, triethylamine salt, monoethanolamine salts, triethanolamine salts, pyridinium salts, salts of tertiary amines, basic ammonium salts such as arginine, etc.), salts with inorganic bases (such as ammonium salts, sodium salts, potassium salts and other alkali metal salts, calcium salts, Alkaline earth metal salts such as magnesium salts, aluminum salts, etc.) and the like. Particularly preferred ascorbic acid salts are sodium salts and potassium salts. Specifically, sodium ascorbate, potassium ascorbate, sodium ascorbyl monophosphate, sodium ascorbyl diphosphate, sodium ascorbyl triphosphate, sodium ascorbic acid-2-sulfate, etc. are mentioned.

In the present invention, ascorbic acid and/or a salt thereof may be used alone or in combination of two or more. In addition, when two or more ascorbic acids and/or their salts are used in combination, the concentration of ascorbic acid in the beverage containing aspalatine contained in the container is the ascorbic acid conversion of all the ascorbic acids and/or their salts contained in the beverage. concentration.

The concentration of ascorbic acid in the container-packed aspalatine-containing beverage should just be in the range of 50 ppm or more and 500 ppm or less in terms of ascorbic acid, and preferably in the range of 300 ppm or more and 500 ppm or less. This is because by controlling the concentration of ascorbic acid within the aforementioned range, the storage stability of aspalatine in the container-packed aspalatine-containing beverage is improved. The concentration of ascorbic acid and/or its salts can be determined by, for example, high performance liquid chromatography (HPLC) using L-ascorbic acid as a standard.

The container-packed aspalatine-containing beverage of the present invention is a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, wherein the aspalatine-containing beverage contains epicatechins At least one of them and aspalatine, the concentration of epicatechins is 80 ppm or more, the concentration of aspalatine is 25 ppm or more, and the volume of the headspace in the container is 15% or less of the volume of the container.

In the present invention, the aspalatine-containing beverage contains epicatechins at the above-mentioned concentration, and the volume of the headspace in the container filled with the beverage is within the above-mentioned range, so that the beverage can be suppressed Temporal reduction in aspalatine concentration (reduction of aspalatine). By containing epicatechins at the above-mentioned concentration and setting the volume of the headspace of the container into the above-mentioned range, the storage stability of aspalatine in the aspalatine-containing beverage contained in the container can be improved.

In the present invention, the epicatechins are epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin The general term for these four kinds of tea gallate (EGCG). The aspalatine-containing beverage may contain at least one of these four types, and may contain two or more types. Preferable ones contain the above-mentioned four kinds. The concentration of epicatechins refers to the total concentration of these four species. The source and production method of epicatechins are not particularly limited, and may be synthetic or derived from plants such as green tea. For example, green tea extracts generally contain the above-mentioned four types of epicatechins. In the case of plant origin, epicatechins may also be added in the form of tea extracts. In addition, aspalatine may be added to a tea beverage containing epicatechins to prepare an aspalatine-containing beverage.

The concentration of epicatechins in the aspalatine-containing beverage may be 80 ppm or more. When the concentration of epicatechins in an aspalatine-containing beverage is 80 ppm or more, the storage stability of aspalatine in the beverage becomes favorable. The concentration of epicatechins in the aspalatine-containing beverage is preferably 150 ppm or more, more preferably 160 ppm or more, still more preferably 300 ppm or more, and particularly preferably 400 ppm or more. This is because by controlling the concentration of epicatechins within the aforementioned range, the storage stability of aspalatine in the container-packed beverage is improved. The upper limit of the concentration of epicatechins in the aspalatine-containing beverage is not particularly limited. In one aspect, the concentration of epicatechins in the aspalatine-containing beverage is preferably 1700 ppm or less from the viewpoint of the edible performance in the commercially available green tea beverage. In one aspect, the concentration of epicatechins in the aspalatine-containing beverage is preferably 80-1700 ppm, more preferably 150-1700 ppm, still more preferably 160-1700 ppm, particularly preferably 300-1700 ppm , the best is 400 ~ 1700ppm. The concentration of epicatechins in beverages can be determined by, for example, high performance liquid chromatography (HPLC), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate Acetate (ECG) or epigallocatechin gallate (EGCG) as a standard for the determination of epicatechin, epigallocatechin, epicatechin gallate and epicatechin gallate The concentration of gallocatechin gallate was calculated as the total value of these four types.

In the present invention, the aspalatine-containing beverage is not particularly limited as long as it contains 25 ppm or more of aspalatine. The beverage obtained from aspalatine may also be a beverage obtained by blending aspalatine into a beverage containing aspalatine in the beverage itself. As a drink containing aspalatine in the drink itself, green bean tea (non-fermented bean tea) can be mentioned, and it can be suitably used as the aspalatine-containing drink of the present invention.

In addition, the aspalatine-containing beverage may be a beverage obtained by blending refined aspalatine so as to be present in the beverage at 25 ppm or more. Examples of beverages to which aspalatine is blended include tea-based beverages, coffee beverages, alcoholic beverages, functional beverages, fruit/vegetable beverages, milk-based beverages, soy milk beverages, and flavored water, and the like can be suitably used. Wait for a drink. In addition, as the beverage to which aspalatine is blended, among the above, tea-based beverages are preferred, and green tea, black tea, oolong tea, Pu-erh tea, South African bean tea, blended tea, herbal tea can be more suitably used. tea or barley tea.

The source and production method of the above-mentioned aspalatine are not particularly limited. Aspalatine can be synthetic or extracted from plants that contain aspalatine. As a plant containing aspalatine, Aspalathus linearis, which is a plant belonging to the subfamily Panthera, can be mentioned. Among Aspalathus linearis, in particular, green Aspalathus linearis characterized by non-fermentation (unfermented) is preferred. Aspalatine may also be contained in beverages, for example, in the form of green bean extract. Aspalatine can also be used as a commercially available product.

In the case of purifying Aspalathin from green bean tea, for example, Aspalathin, primary reference standard (Nacalai Tesque Company) can be used as an index, analyzed by high performance liquid chromatography (HPLC), and purified. In addition, as the green South African leaf bean tea, a product produced from South Africa leaf leaf tea may be used, or a commercially available product may be used.

The concentration of aspalatine in the aspalatine-containing beverage may be 25 ppm or more, preferably 70 ppm or more, and more preferably 110 ppm or more. In addition, the concentration of aspalatine in the aspalatine-containing beverage is preferably 300 ppm or less, more preferably 280 ppm or less. In addition, in one aspect, the concentration range of aspalatine in the aspalatine-containing beverage is preferably 25-300 ppm, more preferably 70-300 ppm, still more preferably 110-300 ppm, particularly preferably 110～280ppm. Aspalatine 50 mg, which has been reported to be effective by long-term ingestion in humans, is blended in a concentrated manner, such as in the case of small canned beverages (eg, 190 mL of liquid content) The concentration of tincture was calculated to be 263 ppm. From the viewpoint of flavor design or raw material cost, it is desirable that the blending amount of aspalatine does not become excessive, and thus the above-mentioned concentration range is preferable.

In one aspect, the daily intake of aspalatine is preferably 104 mg or less per 60 kg of body weight in humans (adults) (Trace Nutrients Research (2017) 34:74-77). This is because 540 mg of green bean extract (20% or more aspalatine content) indicated as the intake amount in the above-mentioned document contains more than 104 mg of aspalatine, which has been reported in humans. The highest dose of aspalatine. In one aspect, the aspalatine-containing beverage in a container of the present invention may also contain aspalatine in an amount within the above-mentioned range in its daily intake. More preferably, the daily intake of aspalatine is 50 mg or more per 60 kg of body weight in the case of a human (adult). The daily intake of 50 mg of aspalatine is an amount that has been reported to be effective by long-term intake in humans (Patent Document 1). The aspalatine content (mg) in the containerized beverage was calculated as the product of the content (L) of the containerized beverage and the concentration (ppm=mg/L). Therefore, whether or not a physiologically active function is induced in response to ingestion of a packaged beverage containing aspalatine at a certain concentration is generally considered to depend on the amount of liquid contained in the packaged beverage. The contents of the commercially available beverages in containers are often 190 to 2000 mL. For example, in the case of a small containerized beverage with a liquid content of 190 mL, it is generally considered that it is easy to take the full amount of the liquid content at an appropriate timing on the day, and the concentration of aspalatine in the containerized beverage is 263 ppm or more. , it can be expected to induce physiological activity based on aspalatine. In addition, for example, in the case of a beverage in a large container having a liquid content of 2000 mL, it is generally considered that it is easy to ingest the entire amount of the liquid content by drinking it several times a day. At a concentration of 25 ppm or more, aspalatine-based physiological activity can be expected to be induced. The concentration of aspalatine in a beverage can be determined, for example, by high performance liquid chromatography (HPLC). As the measurement conditions, for example, the measurement conditions described in the Examples can be used.

When the beverage containing aspalatine contains ascorbic acid and/or its salts and aspalatine, the pH value of the beverage is in the range of 6.5 or less, preferably in the range of pH 5.4 to 6.5, more preferably in the range of pH 5 The range of .4 to 6.2 is more preferably the range of pH 5.4 to 5.8. This is because by adjusting the pH value of the aspalatine-containing beverage within the above-mentioned range, the storage stability of the aspalatine in the container-packed beverage is improved. In addition, this is because the storage stability of aspalatine is specifically improved by adjusting the pH value of the aspalatine-containing beverage in a container to be in the range of 5.4 to 5.8. In this specification, the pH value is the pH value at 25°C. The pH value can be measured with a commercially available pH meter.

In the case where the aspalatine-containing beverage contains at least one of epicatechins and aspalatine, the pH value of the beverage is not particularly limited, but it is preferably in the range of pH 6.5 or less, more preferably It is the range of pH 5.4-6.2, More preferably, it is the range of pH 5.4-5.8. This is because by adjusting the pH of the aspalatine-containing beverage within the aforementioned range, the storage stability of aspalatine in the aspalatine-containing beverage packaged in the container is further improved.

The volume of the headspace in the container of the beverage containing aspalatine in the container is less than 15% of the volume of the container. By controlling the volume of the headspace in the beverage containing aspalatine in the container to be less than 15% relative to the volume of the container, the amount of aspalatine in the beverage containing aspalatine in the container is Storage stability is improved. The volume of the headspace in the container is preferably 10% or less of the volume of the container, more preferably 7% or less, still more preferably 6.4% or less, and particularly preferably 1.2% or less of the volume of the container. This is because the smaller the volume of headspace in the container in the container-containing aspalatine-containing beverage, the more improved the storage stability of aspalatine. The headspace is the portion of the space created between the aspalatine-containing beverage in the container and the container. Carbon dioxide gas or nitrogen gas can also be filled in the headspace. The volume of the container in which the aspalatine-containing beverage is filled is not particularly limited, and may be, for example, 190 to 2500 mL or 190 to 2000 mL.

The type of the container in the aspalatine-containing beverage is not particularly limited, but it is preferably any one of a metal container such as a can, a bottle, a sterilization bag, and a PET bottle. A heat-resistant PET bottle that is hot-filled with a high-temperature filling liquid. In one aspect, the container-packed aspalatine-containing beverage of the present invention is preferably a container-packed beverage obtained by hot-filling the aspalatine-containing beverage into a PET bottle. By hot-filling the aspalatine-containing beverage into a PET bottle, a container with a small headspace volume (for example, less than 6.4% of the volume of the container, preferably less than 1.2% of the volume of the container) can be obtained. Aspalatine drink. This is because by hot filling, if the content liquid returns to normal temperature, the pressure in the container will decrease, and the bottle body will sag inwardly, so that the liquid level will increase and the volume of the headspace will decrease. In the literature (Research Report of Toyo Food Industry Co., Ltd. / Toyo Food Research Institute Research Report 21, 37-47 (1996)), it has been revealed that when a containerized beverage is trial-produced by hot filling, the volume of the headspace becomes 1.2 of the volume of the container. % of the case.

The aspalatine-containing beverage in the present invention is preferably a tea-based beverage or a coffee beverage that contains aspalatine and ascorbic acid in the above-mentioned concentrations, or contains aspalatine and epicatechins in the above-mentioned concentrations , alcoholic beverages, functional beverages, fruit/vegetable beverages, dairy beverages, soy milk beverages or flavored water. Among them, tea-based beverages are preferred, and green tea, black tea, oolong tea, Pu'er tea, South African bean tea, blended tea, herbal tea, or barley tea are preferred. Among these, the aspalatine-containing beverages are particularly preferably green tea beverages, South African bean tea, or green South African bean tea. The tea-based beverage refers to a beverage prepared by blending a tea extract obtained by extraction from tea leaves. The tea leaves can be used singly or in combination of two or more. As the tea extract, those produced under normal extraction conditions can be used. The green tea beverage is preferably a beverage containing, as a main component other than water, a green tea extract obtained by extraction from green tea leaves. South African Ley bean tea is a beverage obtained by blending South African Ley bean extract obtained by extraction from the leaves of fermented South African Ley bean, preferably a beverage containing South African Ley bean extract as the main ingredient other than water. Green South African Ley bean tea is a beverage obtained by blending the non-fermented (unfermented) South African Ley bean extract obtained by extraction from the leaves of non-fermented (unfermented) South African Ley bean, preferably containing non-fermented (unfermented) South African Ley bean extract. Fermentation) South African bean extract as the main ingredient of beverages other than water.

The container-packed aspalatine-containing beverage of the present invention may contain one or more flavors, vitamins (vitamins other than ascorbic acid and/or its salts), and colorants, provided that the effects of the present invention are not hindered. Antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and other additives.

In one aspect, the aspalatine-containing beverage preferably comprises ascorbic acid and/or a salt thereof, at least one of epicatechins, and aspalatine. The ascorbic acid and/or its salts, epicatechins and aspalatine contained in this aspalatine-containing beverage are the same as the ascorbic acid and/or its salts in the above-mentioned aspalatine-containing beverage. Suitable aspects of the salt, epicatechins, and aspalatine are the same, and it is preferable to contain them at the concentrations described above. This is because the storage stability of aspalatine in the aspalatine-containing beverage is further improved.

The aspalatine-containing beverage may be, for example, any of a liquid, a gel, and a slurry, and an appropriate form may be adopted. It is preferably a liquid or a gel, and more preferably a liquid. For example, when the aspalatine-containing beverage is in a liquid state, the form of the beverage may be a pure beverage or a concentrated beverage. Of these, pure beverages are preferred. The so-called pure beverages refer to those that can be consumed as is without dilution. The so-called concentrated beverage refers to a beverage that is diluted with a drinking solvent such as water and consumed.

In addition, the beverage containing aspalatine in the container of the present invention can be heat sterilized after filling the container, and the sterilized container can be produced by the method of sterilizing the beverage and filling the container. product.

Aspalatine-containing beverages are not only consumed directly from the container, but can also be poured into another container, for example, by filling a bulk container such as a bag in box or a sub-packaging container at the time of drinking for drinking. Alternatively, the concentrate can be diluted for drinking. In this case, the aspalatine concentration of the concentrate may be set so that the aspalatine concentration at the time of drinking is 25 ppm or more, and these beverages are also an aspect of the present invention.

<Production method of aspalatine-containing beverage in a container> Furthermore, the present invention is a method for producing a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, which is characterized by comprising preparing an ascorbic acid and/or a salt thereof and aspalatine, ascorbic acid and/or The ascorbic acid-converted concentration of its salt is 50-500 ppm, the aspalatine concentration is 25 ppm or more, and the aspalatine-containing beverage with a pH value of 6.5 or less, and the volume of the headspace in the container The filling step of filling the container with the aspalatine-containing beverage so that it becomes 15% or less of the volume of the container.

In the production method of the present invention, the above-mentioned aspalatine-containing beverage and its preferred aspect can be set to be the same as the container-packed aspalatine-containing beverage of the present invention. That is, the concentration of ascorbic acid and/or its salts, aspalatine concentration, pH conditions and headspace conditions in the aspalatine-containing beverage are the same as those of the container-packed aspalatine-containing beverage of the present invention. The concentration of ascorbic acid and/or its salt, the concentration of aspalatine, pH conditions and headspace conditions are the same in suitable aspects, and can also be used for beverages or containers that can be used and suitable aspects of these. It is the same aspect as the container-packed aspalatine-containing beverage of the present invention. In the step of preparing the aspalatine-containing beverage, the aspalatine-containing beverage may be prepared in advance, or the aspalatine-containing beverage may be prepared and prepared. The preparation method of the aspalatine-containing beverage is not particularly limited. For example, each component can be blended into the beverage, and the concentrations of ascorbic acid and/or its salt and aspalatine can be adjusted as necessary. The blending of each component and the adjustment of the concentration may be performed simultaneously. Ascorbic acid and/or a salt thereof can be derived from synthetic products or plants, for example, and commercial products can also be used and blended. Aspalatine can also be used and blended with, for example, green bean extracts including these. In one aspect, an aspalatine-containing beverage can be prepared by, for example, mixing the indicated amounts of each ingredient with an aqueous medium, typically water. The order of mixing the components is not particularly limited. In addition, an aspalatine-containing beverage can also be prepared, for example, by adding aspalatine to a beverage containing ascorbic acid and/or a salt thereof.

The present invention also includes a method for producing a container-packed aspalatine-containing beverage, which is a method for producing a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, comprising preparing a table containing The steps of at least one of the teas and aspalatine, the concentration of epicatechins is 80 ppm or more, and the concentration of aspalatine is 25 ppm or more aspalatine-containing beverage, and The step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container.

In the production method of the present invention, the above-mentioned aspalatine-containing beverage and its preferred aspect can be set to be the same as the container-packed aspalatine-containing beverage of the present invention. For example, the concentration of epicatechins and aspalatine in the aspalatine-containing beverage are the same as those of the container-packed aspalatine-containing beverage of the present invention. Ascorbic acid and/or its salts can also be blended in the aspalatine-containing beverage, and the concentration of ascorbic acid and/or its salts can be set to be the same as the container-packed aspalatine-containing beverage of the present invention. The preferred aspect of the volume of the headspace in the container is also the same as that of the aspalatine-containing beverage in the container of the present invention. About the container and these suitable aspects, it is also possible to set it as the aspect similar to the container-packed aspalatine-containing beverage of the present invention. In the step of preparing the aspalatine-containing beverage, the aspalatine-containing beverage may be prepared in advance, or the aspalatine-containing beverage may be prepared and prepared. The preparation method of the aspalatine-containing beverage is not particularly limited. For example, each component can be blended into the beverage, and the concentrations of epicatechins and aspalatine can be adjusted as necessary. The blending of each component and the adjustment of the concentration may be performed simultaneously. Epicatechins can also be used and blended, eg, tea extracts containing these, and the like. Aspalatine can also be used and blended with, for example, green bean extracts including these. In one aspect, an aspalatine-containing beverage can be prepared by, for example, mixing the indicated amounts of each ingredient with an aqueous medium, typically water. The order of mixing the components is not particularly limited. In addition, for example, aspalatine and the like may be added to a tea drink containing epicatechins to prepare an aspalatine-containing drink.

In the step of filling the container with the aspalatine-containing beverage, the container is filled with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. middle. In the step of filling the aspalatine-containing beverage into the container, preferably the volume of the headspace in the container becomes the volume of the container, preferably 10% or less, more preferably 7% or less, and even more preferably It is 6.4% or less, and the beverage is filled in a container so that it is 1.2% or less especially. As the container, a PET bottle is preferable.

The method of filling the aspalatine-containing beverage in the container is not particularly limited, and can be selected according to the container and the like. For example, a hot filling method, an aseptic filling method, and the like can be used. The filling conditions can be appropriately set according to the type of container and the like. The aspalatine-containing beverage in a container can be obtained by sealing the container after filling. After filling the beverage, the step of filling the headspace with nitrogen gas or carbon dioxide gas can also be performed. After filling the aspalatine-containing beverage in the container, heat sterilization may also be performed. In one aspect, in the manufacturing method of the present invention, the container used is a PET bottle, and in the step of filling the aspalatine-containing beverage into the container, preferably Tingzhi beverages are hot-filled in PET bottles. In the case of hot filling, the pre-heated and sterilized aspalatine-containing beverage (internal liquid) can be hot-filled into a washed and sterilized PET bottle, and then filled with a sterilized cap. Sealed to obtain a bottle of aspalatine-containing beverage. After sealing with the cap, the bottle and cap are preferably sterilized with the heat of the liquid inside by inverting the container. The temperature at the time of thermal filling is preferably 80 to 95°C. As long as the PET bottle is made of heat-resistant PET bottle, it can be used.

<Method for improving the storage stability of aspalatine> In addition, the present invention can also be a method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container. The method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container of the present invention is to improve the beverage containing aspalatine in a container whose concentration of aspalatine is 25 ppm or more The method for the storage stability of the aspalatine concentration in the method, which comprises mixing the ascorbic acid and/or the ascorbic acid in a beverage containing aspalatine and/or the ascorbic acid-converted concentration of its salt to 50 to 500 ppm. The step of blending the above-mentioned beverage with its salt, the step of adjusting the pH value of the above-mentioned beverage to 6.5 or less, and the step of adding aspar containing The filling step of filling the beverage of latin into the container.

In the method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container of the present invention, the above-mentioned beverage containing aspalatine and its preferred aspects can be set as the same as the present invention. The invented container contains the same beverage containing aspalatine. That is, the concentration of ascorbic acid and/or its salts, aspalatine concentration, pH conditions and headspace conditions in the above-mentioned aspalatine-containing beverage are the same as those of the above-mentioned container-packed aspalatine-containing beverage of the present invention. Appropriate aspects of the concentration of ascorbic acid and/or its salts, aspalatine concentration, pH conditions and headspace conditions in the beverage are the same. In addition, it is also possible to set it as the same aspect as the container-packed aspalatine-containing beverage of the present invention with regard to beverages, containers, and suitable aspects thereof. For the filling method and the like, the same method and the like as the above-mentioned manufacturing method of the present invention can be adopted.

In the method for improving the storage stability of aspalatine in a container-packed aspalatine-containing beverage of the present invention, ascorbic acid and/or a salt thereof is blended into the aspalatine-containing beverage. The timing of the step and the step of adjusting the pH to 6.5 or less is also not limited. For example, the above steps may be performed simultaneously or separately. When the above steps are performed separately, the order of the steps is not particularly limited, and any one may be performed first. As long as the finally obtained aspalatine-containing beverage satisfies the above conditions.

The method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container of the present invention is to improve the beverage containing aspalatine in a container whose concentration of aspalatine is 25 ppm or more A method for the storage stability of aspalatine, which comprises adding at least 1 of the epicatechins to a concentration of 80 ppm or more of the epicatechins in the aspalatine-containing beverage. A step of blending into a beverage, and a step of filling a container with an aspalatine-containing beverage in such a way that the volume of the headspace in the container becomes 15% or less of the volume of the container.

In the method for improving the storage stability of aspalatine of the present invention, the aspalatine-containing beverage and its preferred aspect can be set as the aspalatine-containing beverage packaged in the container of the present invention same. For example, the concentration of epicatechins and aspalatine in the aspalatine-containing beverage are the same as those of the container-packed aspalatine-containing beverage of the present invention. Ascorbic acid and/or its salts can also be blended in the aspalatine-containing beverage, and the concentration of ascorbic acid and/or its salts can be set to be the same as the container-packed aspalatine-containing beverage of the present invention. The preferred aspect of the volume of the headspace in the container is also the same as that of the aspalatine-containing beverage in the container of the present invention. About the container and these suitable aspects, it is also possible to set it as the aspect similar to the container-packed aspalatine-containing beverage of the present invention. For the filling method and the like, the same method and the like as the above-mentioned manufacturing method of the present invention can be adopted.

The method for improving the storage stability of aspalatine includes the step of filling the container with an aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. In the step of filling the aspalatine-containing beverage into the container, preferably the volume of the headspace in the container becomes the volume of the container, preferably 10% or less, more preferably 7% or less, and then The aspalatine-containing beverage is filled in a container so that it is preferably 6.4% or less, and particularly preferably 1.2% or less. By setting the volume of the headspace to the above range, the storage stability of aspalatine can be further improved. As the container, it is preferably a PET bottle, and more preferably, the aspalatine-containing beverage is hot-filled into the PET bottle.

For clarity, in this specification, the numerical range represented by the lower limit value and the upper limit value, that is, "the lower limit value to the upper limit value", includes the lower limit value and the upper limit value. For example, the range represented by "1-2" means 1 or more and 2 or less, and 1 and 2 are included. [Example]

Hereinafter, examples, comparative examples, and experimental examples for explaining the present invention more specifically are shown. In addition, this invention is not limited only to these Examples.

In addition, evaluation of the storage stability of active ingredients in food and beverages (hereinafter, referred to as "products") is performed by exposing the product to severe conditions and deliberately increasing deterioration, accelerated testing to verify product life, and the like. implement. For example, using chemical reactions to become active at high temperatures, placing products in a high temperature environment to promote the decomposition of active ingredients, etc., it can be considered that the decomposition that occurs over a long period of time is carried out in a short time, and the evaluation includes effective The storage stability of the product of the ingredients. In the examples, in order to evaluate the storage stability of aspalatine in the test solution (beverage), an accelerated test was carried out under the condition of a high temperature of 45°C.

(Experimental Examples 1 to 5) <Evaluation of the effect of low concentration of ascorbic acid on the storage stability of aspalatine in a test solution using a glass container (not airtight)> A test solution was prepared using citric acid (Sigma Aldrich), trisodium citrate dihydrate (Nacalai Tesque), L-ascorbic acid (Nacalai Tesque), and distilled water (Nacalai Tesque). Specifically, (A) 1 g/L citric acid aqueous solution and (B) 1.53 g/L trisodium citrate dihydrate aqueous solution were prepared, and L-ascorbic acid was mixed so that the final concentrations shown in Table 1 below were obtained. and green bean extract powder (Tama Biochemical Co., Ltd., containing 20% by weight of aspalatine), and prepared a pH 3.7 test solution (Experimental Examples 1 to 5). The pH value was measured using a pH meter (LAQUA, Horiba, Ltd.). 20 mL of the obtained test solutions were each added to a glass container (Mighty Vial (No. 6), Maruemu), and the lids were closed, and then stored at 45° C. for 2 weeks. In addition, the concentration of aspalatine in the test solution on the day of preparation was measured and used for the subsequent analysis. The conditions of the test solutions in each of Experimental Examples 1 to 5 are shown in Table 1 below.

After storage at 45°C for 2 weeks, the aspalatine concentration in each of the test solutions of Experimental Examples 1 to 5 was measured using HPLC. The aspalatine concentration in each of the test solutions of Experimental Examples 1 to 5 after storage was calculated as aspalatine when the aspalatine concentration in the test solution measured on the day of preparation was 100%. Latin survival rate (%). The obtained results are shown in Table 2 below.

From the above results, it was shown that in the test solutions according to Experimental Examples 1 to 5 using glass containers (non-hermetic), in the range of L-ascorbic acid concentration of 12.5 to 100 ppm, as the concentration of ascorbic acid increased, the concentration of L-ascorbic acid increased. The breakdown of spalatine is promoted.

(Examples 1 to 3) <Evaluation of the effect of pH in a test solution (containing 400 ppm of ascorbic acid) using a pressure-resistant tube (closed) on the storage stability of aspalatine in a solution containing aspalatine> In the same manner as in Experimental Examples 1 to 5 above, (A) a 1 g/L citric acid aqueous solution and (B) a 1.53 g/L trisodium citrate dihydrate aqueous solution were prepared so as to have the final concentrations shown in Table 3 below. Each test solution (Examples 1 to 3) was prepared by mixing L-ascorbic acid and green bean extract powder (Tama Biochemical Co., Ltd., containing 20% by weight of aspalatine). The pH value of each test solution was adjusted as shown in Table 3 by changing the mixing ratio of the above (A) and the above (B). Each of the test solutions was filled with 47 mL into a pressure-resistant tube (ACE GLASS Co., Ltd., inner volume 47 cc), completely sealed with an attached O-ring and a plug, and then stored at 45° C. for 2 weeks. In addition, the concentration of aspalatine in the test solution on the day of preparation was measured and used for the subsequent analysis. The conditions of the test solutions in each of Examples 1 to 3 are shown in Table 3 below.

After storage at 45° C. for 2 weeks, the aspalatine concentration in each of the test solutions of Examples 1 to 3 was measured using HPLC. Calculated in each test example of Examples 1 to 3 after storage when the aspalatine concentration in each of the test solutions of Examples 1 to 3 measured on the day of preparation was set to 100% The aspalatine concentration was used as the aspalatine residual rate (%). The obtained results are shown in Table 4 below.

From the above results, in each of the test solutions according to Examples 1 to 3 using a pressure-resistant tube (sealed), in the pH range of 5.4 to 6.2, it was confirmed that the lower the pH value, the higher the stability of aspalatine. higher.

(Example 4, Example 5 and Comparative Example 1) <Evaluation of the effect of the volume of headspace on the storage stability of aspalatine in green tea beverages containing aspalatine in green tea beverages in containers using pressure-resistant tubes (closed)> Using a commercially available green tea drink (ascorbic acid concentration of 300 ppm or more), by mixing the green bean extract powder (Tama Biochemical) containing 20% by weight of aspalatine so as to be the final concentration shown in Table 5 below. Company), and prepared the test beverages involved in Example 4, Example 5 and Comparative Example 1. Each of the obtained test beverages was added to a pressure-resistant tube (ACE GLASS Co., Ltd., inner volume 47 cc) so as to obtain the internal liquid volume and headspace volume shown in Table 5 below, and the attached O-ring and plug were used. After being completely sealed, it was stored at 45°C for 2 weeks. In addition, the concentration of aspalatine in the test drink on the day of preparation was measured and used for the subsequent analysis. The conditions of each test solution involved in Examples 4, 5 and Comparative Example 1 are shown in Table 5 below.

After storage at 45°C for 2 weeks, the aspalatine concentration in each of the test beverages according to Examples 4, 5 and Comparative Example 1 was measured using HPLC. Aspalatine after storage in each of the test solutions according to Examples 4 and 5 and Comparative Example 1 was calculated when the aspalatine concentration in the test beverage measured on the day of preparation was 100% Aspalatine concentration was used as the residual rate (%) of aspalatine. The obtained results are shown in Table 6 below.

From the above results, it was confirmed that in the test beverages (green tea beverages) according to Example 4, Example 5, and Comparative Example 1 using a pressure-resistant tube (sealed), by controlling the volume of the headspace, aspalatine increased. The stability is improved.

In addition, when evaluating the effect of the volume of the headspace in the green tea beverage containing the pressure-resistant tube (sealed) on the storage stability of aspalatine in the green tea beverage containing aspalatine In the test, although the pH conditions of each test beverage involved in Example 4, Example 5 and Comparative Example 1 are all pH 6.2, it can be easily deduced that even if the pH value of each test beverage is, for example, 5.8 or 5.4 In this case, the same tendency as described above will be shown. Therefore, if the results of the above-mentioned Examples 1 to 3 are comprehensively considered, it is shown that the lower the pH value, the higher the stability of aspalatine, it is generally considered that the beverage filled with aspalatine in the container is filled with aspalatine. When the headspace of the container is 15% or less of the volume of the container, and the pH value in the beverage is 5.8 or less, the storage stability of aspalatine is further improved.

(Examples 6 to 10 and Comparative Examples 2 to 4) <Evaluation of the effect of ascorbic acid in a test solution using a plastic bottle on the storage stability of aspalatine in a solution containing aspalatine> In the same manner as Experimental Examples 1 to 5 and Examples 1 to 3, (A) a 1 g/L citric acid aqueous solution and (B) a 1.53 g/L trisodium citrate dihydrate aqueous solution were prepared, so that the following Table 7 was obtained. L-ascorbic acid and green bean extract powder (Tama Biochemical Co., Ltd., containing 20% by weight of aspalatine) were mixed in the manner of the final concentration shown to prepare a test solution of pH 6.2 (Examples 6-10 and Comparative Examples 2 to 4). Next, a PET bottle used for a commercially available PET bottle drink (500 mL content, manufactured by Ryopin Planning Co., Ltd.) was washed with hydrous ethanol and dried to prepare a PET bottle container. The obtained test solutions involved in Examples 6 to 10 and Comparative Examples 2 to 4 were filled into the prepared PET bottle containers, and the lids were closed in a state where the volume of the headspace was positively reduced, and then placed in the container. Store at 45°C for 2 weeks. In addition, the concentration of aspalatine in the test solution on the day of preparation was measured and used for the subsequent analysis. The conditions of each test solution involved in Examples 6 to 10 and Comparative Examples 2 to 4 are shown in Table 7 below.

After storage at 45°C for 2 weeks, the aspalatine concentration in each of the test solutions of Examples 6 to 10 and Comparative Examples 2 to 4 was measured using HPLC. The aspalatine concentration in each test solution measured on the day of preparation was calculated as 100% in each test solution according to Examples 6 to 10 and Comparative Examples 2 to 4 after storage. The aspalatine concentration was used as the aspalatine residual rate (%). The obtained results are shown in Table 8 below.

From the above results, it was confirmed that in each of the test solutions according to Examples 6 to 10 and Comparative Examples 2 to 4 using the bottle, by adjusting the concentration of ascorbic acid in the range of 50 to 500 ppm, the concentration of 45 can be obtained. After storage at ℃ for 2 weeks, the residual rate of aspalatine remained above 60%, and the stability of aspalatine was improved.

In addition, in the test to evaluate the effect of ascorbic acid in the test solution containing aspalatine using this bottle on the storage stability of aspalatine, although Examples 6 to 10 and the comparison The pH conditions of each test solution involved in Examples 2 to 4 are all pH 6.2, but it can be easily deduced that even in the case where the pH value of each test solution is, for example, 5.8 or 5.4, the same tendency as described above is exhibited. . Therefore, if the results of the above-mentioned Examples 1 to 3 are considered comprehensively, it is shown that the lower the pH value, the higher the stability of aspalatine is, it is generally considered that the ascorbic acid-converted concentration in the aspalatine-containing beverage In other words, when ascorbic acid or its salt is contained in the range of 50 to 500 ppm, and the pH value in the beverage is 5.8 or less, the storage stability of aspalatine is further improved.

<Example 11> Evaluation of the effect of epicatechins on the stability of aspalatine in the test solution using the bottle (A) 1 g/L citric acid (Nacalai Tesque (stock)) aqueous solution and (B) 1.53 g/L trisodium citrate dihydrate (Nacalai Tesque (stock)) aqueous solution were prepared. In this mixed solution of (A) citric acid aqueous solution and (B) sodium citrate dihydrate aqueous solution, the catechin mixture (product name, Changliang Science Co., Ltd.) was mixed so as to have the final concentration shown in Table 9. ), containing 80% by weight or more for the total of the four epicatechins), L-ascorbic acid (Nacalai Tesque (stock)), and green bean extract powder (Tama Biochemical (stock), containing aspar 20% by weight of latin), and the test solutions (test solutions 11-1 to 11-5) of pH 6.2 were prepared. In addition, epicatechins have been shown to be effective in epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin. Concentration of the total of these 4 kinds of gallic acid ester (EGCG). Next, the PET bottle used for a commercially available PET bottle drink (content: 500 mL, manufactured by Ryopin Planning Co., Ltd.) was washed with water-containing ethanol, dried, filled with the test solution, and placed in the headspace. After the volume of the product was reduced (less than 1.2% of the volume of the container), the lid was closed and stored at 45°C for 2 weeks.

After the storage was completed, the aspalatine concentration in each test solution was measured using HPLC. The aspalatine concentration in each of the test solutions 11-1 to 11-5 after storage was calculated as aspalatine when the aspalatine concentration in the test solution measured on the day of preparation was 100%. Palatine survival rate (%). The results are shown in Table 10 below.

From the above results, it was revealed that the stability of aspalatine was improved by adjusting the concentration of epicatechins in the range of 80 ppm or more in the test solution using the PET bottle. It has been shown that the stability of aspalatine is further improved when the epicatechin concentration is in the range of 160 ppm or more.

<Example 12> Evaluation of the effect of headspace volume on stability in green tea beverages using pressure-resistant tubes (closed) In a commercially available green tea beverage (pH 6.2, epicatechin concentration of 150 ppm or more, ascorbic acid concentration of 300 ppm or more), the green tea leaf extract powder (Tama Biochemical (stock), containing 20% by weight of aspalatine), and prepared test drinks (test solutions 12-1 to 12-3) containing aspalatine. Each of the test beverages was added to a pressure-resistant tube (ACE GLASS Co., Ltd., internal volume 47 cc) so as to obtain the internal liquid volume and headspace volume shown in Table 11, and was completely sealed with an attached O-ring and a plug, and then placed in the pressure tube. Store at 45°C for 2 weeks.

After the storage was completed, the aspalatine concentration in each test solution was measured using HPLC. The aspalatine concentrations in the test solutions 12-1 to 12-3 after storage were calculated as aspalatine when the aspalatine concentration in the test solution measured on the day of preparation was 100%. Latin survival rate (%). The results are shown in Table 12 below.

From the above results, it was shown that in the test beverage (green tea beverage) using a pressure-resistant tube (sealed), the stability of aspalatine was further improved by controlling the volume of the headspace.

<Test Example 1> Evaluation of the effect of pH on stability in a test solution using a pressure-resistant tube (closed) In the same manner as in Example 11, (A) a 1 g/L citric acid aqueous solution and (B) a 1.53 g/L trisodium citrate dihydrate aqueous solution were prepared. In this mixed solution of (A) citric acid aqueous solution and (B) sodium citrate dihydrate aqueous solution, L-ascorbic acid and green bean extract powder ( Tama Biochemical Co., Ltd., containing 20% by weight of aspalatine), and prepared test solutions (test solutions 13-1 to 13-3) containing aspalatine. The pH of the test solution was adjusted as shown in Table 13 by changing the mixing ratio of the above (A) and (B). Each of the test solutions was filled with 47 mL into a pressure-resistant tube (ACE GLASS Co., Ltd., inner volume 47 cc), completely sealed with an attached O-ring and a plug, and then stored at 45° C. for 2 weeks.

After the storage was completed, the aspalatine concentration in each test solution was measured using HPLC. The aspalatine concentration in each of the test solutions 13-1 to 13-3 after storage was calculated as aspalatine when the aspalatine concentration in the test solution measured on the day of preparation was 100%. Palatine survival rate (%). The results are shown in Table 14.

From the above results, in the test solution using a pressure-resistant tube (sealed), in the range of pH 5.4 to 6.2, the lower the pH value, the higher the stability of aspalatine.

In the above-mentioned Examples 11 to 12, although the pH condition of the test solution was set to pH 6.2 for evaluation, it can be easily deduced from the results of Test Example 1 that in Examples 11 to 12, the test solution was In the case where the pH value is, for example, pH 5.8 or pH 5.4, as in Test Example 1, the stability of aspalatine is further improved. From the results of Examples 11 to 12 and Test Example 1, it is generally considered that the headspace of the container filled with the aspalatine-containing beverage is less than 15% of the volume of the container, and the aspalatine-containing beverage is When epicatechins are contained at 80 ppm or more, and the pH value of the beverage is 5.8 or less, for example, 5.4 to 5.8, the storage stability of aspalatine is further improved.

In addition, in the above-mentioned Examples, Comparative Examples, Experimental Examples, and Test Examples, the aspalatine concentration (mg/L) of each test solution and each test drink was measured by HPLC (manufactured by Waters). The standard strain of Aspalathin uses Aspalathin, primary reference standard (Nacalai Tesque Company). The conditions for measuring the aspalatine concentration by HPLC are as follows.

<Conditions for Aspalatine Concentration Measurement by HPLC> (Basic conditions) Installation: Acquity Arc System (Waters) Flow rate: 1.0mL/min Analysis time: 45 minutes/sample Column: NOMURA CHEMICALS Develosil C30-UG-5, 4.6mmΦ×150mm Column temperature: 40℃ Detection wavelength: 280nm

(mobile phase) Phase A: 0.1% formic acid in water Phase B: 0.1% acetonitrile with formic acid

(gradient condition) The gradient conditions are shown in Table 15. The ratio (%) of phase A and phase B is v/v%.

The pH value (25°C) was measured with a pH meter (manufactured by Horiba, Ltd.).

Claims (16)

A container-packed aspalatine-containing beverage, which is a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, wherein, Beverages containing aspalatine contain ascorbic acid and/or its salts and aspalatine, The concentration of ascorbic acid and/or its salt in terms of ascorbic acid is 50 to 500 ppm, and the concentration of aspalatine is 25 ppm or more, The pH value is below 6.5, The volume of the headspace in the container is less than 15% of the volume of the container. A container-packed aspalatine-containing beverage, which is a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, wherein, Beverages containing aspalatine contain at least one type of epicatechin and aspalatine, The concentration of epicatechins is 80 ppm or more, the concentration of aspalatine is 25 ppm or more, The volume of the headspace in the container is less than 15% of the volume of the container. The container of claim 1 or 2 contains aspalatine-containing beverages, wherein the concentration of aspalatine is 70 ppm or more. The container of claim 1 or 2 contains aspalatine-containing beverages, wherein the concentration of aspalatine is 110-300 ppm. The aspalatine-containing beverage according to any one of claims 1 to 4, wherein the pH value is 5.4-5.8. The container according to any one of claims 1 to 5 contains an aspalatine-containing beverage, wherein the container is a can, a bottle, a sterilization bag or a PET bottle. The container containing aspalatine according to any one of claims 1 to 6, wherein the container is a PET bottle. According to claim 7, the beverage containing aspalatine is packaged in a container, wherein the beverage containing aspalatine is a beverage in a container obtained by hot filling and filling in a PET bottle. The container containing aspalatine according to any one of claims 1 to 8, wherein the volume of the headspace in the container is 7% or less of the volume of the container. A manufacturing method of a container-packed aspalatine-containing beverage, which is a manufacturing method of a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, comprising: Prepare ascorbic acid and/or its salts and aspalatine, the ascorbic acid conversion concentration of ascorbic acid and/or its salts is 50 to 500ppm, the concentration of aspalatine is 25ppm or more, and the pH value is 6.5 or less. Steps for the drink of Spalatine, and The filling step of filling the aspalatine-containing beverage in the container so that the volume of the headspace in the container becomes 15% or less of the volume of the container. A manufacturing method of a container-packed aspalatine-containing beverage, which is a manufacturing method of a container-packed beverage obtained by filling a container with an aspalatine-containing beverage, comprising: Prepare an aspalatine-containing beverage containing at least one of epicatechins and aspalatine, the concentration of epicatechins is 80 ppm or more, and the concentration of aspalatine is 25 ppm or more steps, and The step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. The production method of claim 11, wherein, in the step of filling the aspalatine-containing beverage into the container, the aspalatine-containing beverage is hot-filled into a PET bottle. The production method according to claim 11 or 12, wherein in the step of filling the container with the aspalatine-containing beverage, the filling is performed so that the volume of the headspace in the container becomes 7% or less of the volume of the container Drinks containing aspalatine. A method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container, which is to improve the beverage containing aspalatine in a container with a concentration of aspalatine of 25 ppm or more A method for the storage stability of aspalatine, comprising The step of blending ascorbic acid and/or its salt into the beverage so that the ascorbic acid-converted concentration of the ascorbic acid and/or its salt in the aspalatine-containing beverage becomes 50 to 500 ppm, the steps of adjusting the pH of the aspalatine-containing beverage to below 6.5, and The filling step of filling the aspalatine-containing beverage into the container so that the volume of the headspace in the container becomes 15% or less of the volume of the container. A method for improving the storage stability of aspalatine in a beverage containing aspalatine in a container, which is to improve the beverage containing aspalatine in a container with a concentration of aspalatine of 25 ppm or more A method for the storage stability of aspalatine, comprising The step of blending at least one of epicatechins into the beverage so that the concentration of the epicatechins in the aspalatine-containing beverage becomes 80 ppm or more, and The step of filling the container with the aspalatine-containing beverage so that the volume of the headspace in the container becomes 15% or less of the volume of the container. The method of claim 15, wherein, in the step of filling the container with the aspalatine-containing beverage, the aspalatine-containing beverage is added to the container so that the volume of the headspace in the container becomes 7% or less of the volume of the container. The drink of Spalatine is filled in a container.