TWI411401B - Packaged black tea beverage - Google Patents

Abstract

A black tea drink packed in a container characterized by: (A) containing from 0.02 to 0.5% by mass of unpolymerized catechins; (B) the ratio of unepimerized compounds in the unpolymerized catechins being from 5 to 25% by mass; (C) the ratio of total polyphenols to the unpolymerized catechins [(A)/(C)] being from 0.2 to 1.0; (D) the pH value being from 2.5 to 5.1; and (E) containing from 0.0001 to 20% by mass of at least one member selected from among fructose, glucose, sucrose, high fructose corn syrup (containing 50 to 90% of fructose) and high fructose corn syrup (containing less than 50% of fructose). Thus, it is possible to provide a black tea drink packed in a container which has both of relieved astringency and appropriate sweetness/sourness with no damage in the flavor and is suitable for prolonged storage, although it contains the sweetener.

Description

Container filled with black tea drink

The present invention relates to a container-packed black tea beverage which contains a high concentration of catechin, which has a reduced astringency and a moderate sweetness and sourness, and which is suitable for long-term preservation even if it contains a sweetener.

As an effect of catechins, an effect of suppressing an increase in cholesterol or an action of blocking amylase activity has been reported (for example, refer to Patent Documents 1 and 2). In order to make the catechins exhibit the physiological effects as described above, adults need to drink 4 to 5 cups of tea per day. Therefore, the industry expects to add a large amount of catechins to the beverages in order to more easily ingest a large amount of catechins. . As one of the methods, there is a method in which a catechin is added to a beverage in a dissolved state by using a concentrate of green tea extract (for example, refer to Patent Documents 3 to 5).

However, if the concentrate of the commercially available green tea extract is used as it is, the astringency or bitterness is strong due to the influence of the components contained in the concentrate of the green tea extract, and the throat feeling is inferior. The beverage is expected to have the following effects: not only can the physiological effect of catechin be exhibited, but also the adaptability of long-term drinking must be taken into consideration, and the taste derived from catechins which is peculiar to the beverage added with high concentration of catechin is reduced and moderate. Sweet and sour, and can be stored stably for a long time.

Further, in the previous black tea beverage containing a high concentration of catechin, a hydroxycarboxylic acid-based sour material is used and sterilized at a high pH value, thereby causing non-epitaxialization of catechin, and further, since no ascorbic acid is added. Therefore, it is not possible to store for a long time, and there is a problem in flavor or color tone after storage.

[Patent Document 1] Japanese Patent Laid-Open No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Laid-Open Patent Publication No. H08-298930 (Patent Document 5)

The present invention provides a container-packed black tea beverage, which comprises: 0.02 to 0.5% by mass of (A) non-polymer catechins, and (B) non-polymer catechins having a non-epitopic ratio of 5~ 25% by mass, (A) ratio of non-polymer catechins to (C) total polyphenols [(A)/(C)] is 0.2 to 1.0, (D) pH is 2.5 to 5.1, containing 0.0001~ 20% by mass of (E) is one or more selected from the group consisting of fructose, glucose, sucrose, fructose glucose liquid sugar, and glucose fructose liquid sugar.

The invention provides a container-packed black tea beverage, which comprises a high concentration of catechin, which has a reduced astringency and a moderate sweetness and sourness, and the catechin content is reduced even if the sweetener is contained for long-term storage. .

The present inventors have studied the flavor of a container-packed black tea beverage containing a high concentration of catechins, and found that a container-packed black tea beverage can be obtained by controlling the non-polymer catechin non-epidermal ratio and Adjusting the pH value makes it difficult to reduce the catechin content even after long-term storage. Further, when the ratio of non-polymer catechins to total polyphenols is adjusted and the specific sweetener is further used, moderate sweetness can be considered. Sour taste.

The container-packed black tea beverage of the present invention can reduce the astringency by controlling the non-polymer catechin non-body ratio, adjusting the ratio of the non-polymer catechins to the total polyphenols, and selecting the sweetener. And moderate sweetness, sourness, and even if the sweetener is used for long-term preservation, the reduction of catechin content is also small.

In the present invention, the (A) non-polymer catechins refer to catechins, gallic catechins, catechin gallate, gallic catechin gallate, and the like. Epicatechin catechins, as well as epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate The general term for synthesis, the concentration of non-polymer catechins, is defined based on the total amount of the above eight totals.

The container-packed black tea beverage of the present invention contains 0.02 to 0.5% by mass, preferably 0.05 to 0.4% by mass, more preferably 0.09 to 0.3% by mass of non-polymer catechins which are dissolved in water. If the non-polymer catechins are within this range, a large amount of non-polymer catechins can be easily taken in, and thus it is desirable to obtain physiological effects of non-polymer catechins. Further, when the content of the non-polymer catechins is less than 0.02% by mass, the physiological effect exhibited is not sufficient, and if the content exceeds 0.5% by mass, the bitterness of the beverage is increased.

The non-episome in the container-packed black tea beverage of the present invention is hardly present in nature, and is produced by thermal modification of the body. Further, the non-polymer catechins are converted into polymer catechins by thermal modification. (B) Non-polymeric children in (A) non-polymer catechins used in the container-packed black tea beverage of the present invention from the viewpoint of storage stability of flavor and non-polymer catechins The ratio of the non-epimetric class of tea ([(B)/(A)]×100)) is preferably 5 to 25% by mass, more preferably 5 to 20% by mass, especially preferably 5 to 15% by mass. %.

The non-polymer catechins in the container-packed black tea beverage of the present invention include epigallocatechin gallate, gallocatechin gallate, epicatechin The gallate body of gallic acid ester and catechin gallate, and the non-galilein containing epigallocatechin, gallic catechin, epicatechin and catechin Gallate body. (A) Non-polymer catechins used in the container-packed black tea beverage of the present invention (G) non-polymerized because of the strong bitterness of the gallic acid ester body, from the viewpoint of suppressing bitterness The ratio of the catechin gallate body (gallate ratio: [(G) / (A)] × 100), preferably 5 to 51% by mass, more preferably 5 ~46% by mass.

The weight ratio of (A) non-polymer catechins to (C) total polyphenols in the container-packed black tea beverage of the present invention is 0.2 to 1.0, but preferably 0.4. ~0.99, better is 0.6~0.98, and the best is 0.8~0.97. If the ratio of the non-polymer catechins to the total polyphenols is high, the bitterness is small, which is preferable.

In the container-packed black tea beverage of the present invention, (D) the pH value is in the range of 2.5 to 5.1 from the viewpoint of flavor and storage stability. As for the pH, it is preferably 2.8 to 5.1. That is, when the pH is less than 2.5, the sourness is enhanced, and the non-polymer catechins are reduced during long-term storage. Further, when the pH exceeds 5.1, the non-polymer catechins can be reduced by long-term storage or by reaction with the carbohydrate to be used.

In the adjustment of the pH value in the container-packed black tea beverage of the present invention, it is preferred that the (F) ascorbic acid or a salt thereof is adjusted to the above range to be a beverage which can be stored for a long period of time and has a moderate sour taste. In the present invention, even if ascorbic acid is used alone, it can be adjusted to the above pH value, and from the viewpoint of sourness, it is preferred to use sodium ascorbate or potassium ascorbate in combination.

The weight ratio of (H) caffeine to (A) non-polymer catechins in the container-packed black tea beverage of the present invention is 0.0001 to 0.16 by weight ratio [(H)/(A)]. It is preferably 0.001 to 0.15, more preferably 0.01 to 0.14, and particularly preferably 0.05 to 0.13. If the ratio of caffeine to non-polymer catechins is too low, it is not good in terms of flavor balance. Moreover, if the ratio of caffeine to non-polymer catechins is too high, the original appearance of the beverage will be impaired, which is not preferable. Caffeine can be used as a caffeine naturally added as a raw black tea extract, black tea extract, green tea extract, flavor, juice, and other ingredients, or as a re-added caffeine.

The container-packed black tea beverage having the above-mentioned high-concentration non-polymer catechins in the present invention can be obtained, for example, by adding a concentrate of green tea extract and adjusting the concentration of the non-polymer catechins. Specifically, an aqueous solution of a concentrate of a green tea extract or a black tea extract added to a concentrate of the green tea extract may be mentioned. Here, the concentrate of the green tea extract means that a part of the water is removed from the solution extracted from the green tea leaves by hot water or a water-soluble organic solvent, or the concentration of the non-polymer catechin is improved by purification. As for the form, various forms such as a solid, an aqueous solution, and a slurry may be mentioned. Further, the tea extract selected from green tea refers to an extract which is not subjected to concentration or purification.

The black tea used in the black tea beverage of the present invention may be, for example, obtained from a hybrid of Camellia, such as C. sinensis, C. assica, or the like. Tea, black tea made by the fermentation step. Alternatively, it may be extracted from tea leaves of lyophilized tea such as Darjeeling tea, Assam tea, Sri Lanka tea, or Kenyan tea by water or hot water.

The method for obtaining the black tea extract is carried out by a conventional method such as stirring extraction. Further, an organic acid or an organic acid salt such as sodium ascorbate may be added to water in advance at the time of extraction. The black tea composition liquid can be produced using water under the usual extraction conditions. The water temperature at the time of extraction from the red tea leaves is preferably 70 to 100 (boiling water) ° C, more preferably 80 to 100 (boiling water) ° C from the viewpoint of flavor. The amount of water extracted from the red tea leaves is preferably 5 to 60 times by weight, more preferably 5 to 40 times by weight, relative to the black tea leaves. The extraction time from the red tea leaves is preferably from 1 to 60 minutes, more preferably from 1 to 40 minutes, and even more preferably from 1 to 30 minutes. In the conditions for obtaining the black tea extract, the extraction amount of the non-polymer catechins and caffeine is hardly affected, and it is preferred to select the extraction conditions from the viewpoint of flavor. Further, a concentrate of black tea extract can also be used.

As for the aqueous concentrate solution of the black tea extract containing the non-polymer catechins, the commercially available Mitsui Nonglin (share) "POLYPHENONE", Ito Park (share) "THEA-FLAN", and Sun Chemical (share) are dissolved. "SUNPHENONE" and so on. If the concentration of the non-polymer catechins is within the above range, those which have been purified may also be used. As a purification method, for example, a concentrate of green tea extract is suspended in water or an organic solvent mixture such as water and ethanol, and the formed precipitate is removed, and then the solvent is distilled off. Alternatively, an extract obtained by extracting from tea leaves with a water-soluble organic solvent such as hot water or ethanol may be used to purify the concentrate, or the extract may be directly purified.

The non-polymer catechins used in the present invention can reduce the gallate body ratio by subjecting the green tea extract or its concentrate to phthalate esterase treatment. It is preferred to use a phthalate esterase to add a phthalate esterase so as to be in the range of 0.5 to 10% by mass based on the non-polymer catechins of the green tea extract. The temperature at which the phthalate esterase is treated is preferably from 15 to 40 ° C, more preferably from 20 to 30 ° C. The pH value at the time of the phthalate esterase treatment is preferably from 4 to 6, more preferably from 4.5 to 6, particularly preferably from 5 to 6.

The container-packed black tea beverage of the present invention contains one or more kinds of sweeteners selected from the group consisting of (E) fructose, glucose, sucrose, and fructose glucose liquids. The content of the sweetener in the container-packed black tea beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass.

In the container-packed black tea beverage of the present invention, if the sweetener is too small, there is almost no sweetness, and thus the balance between sourness and salty taste cannot be obtained. Therefore, it is preferred that the sweetness of sucrose is 1 or less when the sweetness is 2 or more ( References: JISZ8144, Functional Evaluation Analysis - Terminology, No. 3011, Sweetness; JISZ9080, Functional Evaluation Analysis - Method, Test Method; Beverage Dictionary 4-2 Sweetness Classification, Data 11 (Beverage Japan); Characteristic Grade Test mAG test, ISO 6564-1985 (E), "Sensory Analysis-Methodology-Flavour profile method", etc.). On the other hand, if the amount of the sweetener is too much, the feeling of sticking to the throat due to being too sweet is strong, and the sense of throat is lowered. Furthermore, the sweeteners also include the sweeteners in the tea extract.

The glucose content in the container-packed black tea beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass. The fructose content in the container-packed black tea beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, particularly preferably 0.01 to 10% by mass. The fructose glucose liquid sugar, the glucose fructose liquid sugar, and the mixed liquid sugar thereof are preferably 0.01 to 7% by mass, more preferably 0.1 to 6% by mass, particularly preferably 1.0 to 5% by mass. When 20% by mass or more of these sweeteners are added in total, coloring due to browning occurs during storage of the beverage.

As for the form of sucrose, there are granulated sugar, liquid sugar, cotton white sugar, etc., and any of these may be used. The sucrose content in the container-packed black tea beverage of the present invention is preferably 0.001 to 20% by mass, more preferably 0.01 to 15% by mass, particularly preferably 0.1 to 10% by mass.

In the container-packed black tea beverage of the present invention, in addition to the above-mentioned sweeteners, glycerols, complex polysaccharides, sugar alcohols, and artificial sweeteners can be used. For example, 0.1 to 15% by mass, preferably 0.1 to 10% by mass, of glycerol may be used in the container-packed black tea beverage of the present invention.

Among the sweeteners used in the container-packed black tea beverage of the present invention, examples of the sugar alcohol include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, and nectar. Sugar alcohol and the like. Among these, erythritol having the highest calorie content and having the highest maximum effect-free intake is preferred. The content of the sugar alcohol is preferably 0.0001 to 20% by mass.

The amount of the carbohydrate used in the container-packed black tea beverage of the present invention is preferably 0.0001 to 20% by mass based on the total mass. The total amount of carbohydrates also includes carbohydrates in juice or tea extracts.

In the sweetener used in the container-packed black tea beverage of the present invention, as for the artificial sweetener, aspartame, sucralose, saccharin, cyclohexylamine sulfonate, potassium acesulfame lactone, L-aspartate Aminyl-L-phenylalanine lower alkyl ester, L-aspartame-D-alanine decylamine, L-aspartame-D-serine amide, L-aspartate 醯A high-intensity sweetener such as hydroxymethylmethylalkaneamine, L-aspartamide-yl-1-hydroxyethylalkaneamine or sucralose, glycyrrhizin, an alkoxy aromatic compound or the like. The content of the artificial sweeteners is preferably 0.0001 to 20% by mass. You can also use Soma, stevia and other natural sources of sweeteners.

In the container-packed black tea beverage of the present invention, an acid flavor other than the above ascorbic acid can be used. When the concentration of the sour material is small, the bitterness and astringency can be suppressed, but the sourness is too weak. On the other hand, when the concentration of the sour material is high, the sour taste is strong, but the bitterness or astringency is also strong. The sour material in the present invention is one or more selected from the group consisting of citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, malic acid, and the like, and these may be used alone or in combination. The pH of the beverage is adjusted to a pH suitable for long-term storage, but in order to obtain a moderate sour taste, it is preferred to use the acid and the like. Specific examples thereof include trisodium citrate, potassium dihydrogen citrate, tripotassium citrate, sodium gluconate, potassium gluconate, sodium tartrate, trisodium tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, and fumaric acid. Sodium and so on.

As for other sour materials, there may be mentioned adipic acid and juice extracted from natural ingredients. The content of the sour materials in the container-packed black tea beverage of the present invention is preferably from 0.01 to 0.5% by mass, particularly preferably from 0.01 to 0.3% by mass. Further, inorganic acids and inorganic acid salts can also be used. Examples of the inorganic acid or the inorganic acid salt include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium metaphosphate, and tripotassium phosphate. The content of the inorganic acid or inorganic acid salt in the container-packed black tea beverage is preferably 0.01 to 0.5% by mass, particularly preferably 0.02 to 0.3% by mass.

In order to improve the preference, a flavor or a fruit juice may be added to the container-packed black tea beverage of the present invention. Natural or synthetic flavors or juices can be used in the present invention. These may be selected from the group consisting of fruit juices, fruit flavors, plant flavors, or the like. In particular, fruit juice and tea flavors, preferably in combination with black tea or black tea flavor, have an attractive taste. Preferred juices are apple, pear, lemon, lime, citrus, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry, and cherry juice. Citrus juices are preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, and a mixture of them is preferred. Natural flavors are preferably jasmine, chamomile, rose, mint, hawthorn, chrysanthemum, rhizome, sugar cane, lychee, bamboo shoots, and the like. The content of the juice in the beverage of the present invention is preferably 0.001 to 20% by weight, more preferably 0.002 to 10% by weight. Particularly preferred perfumes are orange flavors, lemon flavors, lime flavors, and citrus flavors of grapefruit flavors. It can be used together with the above-mentioned spices: various other fruit flavors such as apple flavor, grape flavor, raspberry spice, moss spice, cherry spice, pineapple spice, and the like. Such fragrances may be extracted from natural sources of juices and sesame oils, or may be synthesized. The perfume may contain a mixture of various flavors such as lemon and lime flavors, orange flavors and selected spices (typically cola soft drink flavors) and the like. In the beverage of the present invention, 0.0001 to 5% by weight, preferably 0.001 to 3% by weight, of the above-mentioned perfume may be added.

The container-packed black tea beverage of the present invention may further contain vitamins. Preferably, vitamin A, vitamin B and vitamin E are added. Also, other vitamins such as vitamin D may be added. As for vitamin B, it can be enumerated: selected from the group consisting of inositol, thiamine (vitamin B1) hydrochloride, thiamine nitrate, riboflavin (vitamin B2), riboflavin 5'-phosphate sodium, nicotinic acid (vitamin PP), nicotinamide, calcium pantothenate, pyridol (vitamin B6) hydrochloride, vitamin B group in cyanocobalamin (vitamin B12), folic acid, organisms may also be used in the beverage of the present invention Prime. The content of such vitamins is preferably at least 10% by mass or more based on the amount required on the 1st (US RDI standard: US 2005/0003068: U.S. Reference Daily Intake).

The container-packed black tea beverage of the present invention may further contain minerals. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, tellurium, molybdenum and zinc. Particularly good minerals are magnesium, phosphorus and iron.

In order to suppress the bitterness of the non-polymer catechins, the cyclodextrin may be used in combination in the container-packed black tea beverage of the present invention. Examples of the cyclodextrin include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. The cyclodextrin is added to the container-packed black tea beverage of the present invention in such a manner that it is preferably 0.005 to 0.5% by mass, more preferably 0.02 to 0.3% by mass, particularly preferably 0.05 to 0.25% by mass. .

The container-packed black tea beverage of the present invention may contain sodium and potassium. Here, when the total concentration of sodium and potassium is less than 0.001% by mass, there is a tendency that the taste is insufficient due to the difference in drinking occasions. On the other hand, if the total concentration of sodium and potassium exceeds 0.5% by mass, the salt itself has a strong taste and is disadvantageous for long-term drinking.

As for sodium, a sodium salt such as sodium ascorbate, sodium chloride, sodium carbonate, sodium hydrogencarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate or the like, and the like may be added, such as a readily available sodium salt. It may also contain sodium from the ingredients of the juice or tea added. The higher the sodium concentration, the higher the discoloration of the beverage. Further, from the viewpoint of physiological effects and stability, the sodium content in the container-packed black tea beverage of the present invention is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, particularly preferably 0.003. ~0.2% by mass.

As the potassium, a potassium salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogencarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate or the like may be added, It also contains potassium from the ingredients added to the juice or tea. Compared with the sodium concentration, the potassium concentration has a greater influence on the hue of long-term high temperature storage. The potassium content in the container-packed black tea beverage of the present invention is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, particularly preferably 0.003 to 0.12% by mass, from the viewpoint of stability.

In the container-packed black tea beverage of the present invention, an antioxidant, various esters, organic acids, organic acid salts, inorganic salts, coloring matters, emulsifiers, preservatives, seasonings may be added singly or in combination according to the components derived from the tea. Additives such as vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers.

The container-packed black tea beverage of the present invention can suppress the bitterness of the non-polymer catechins by the moderate foaming property of the carbonic acid gas, and can impart a soft feeling and a refreshing feeling to the beverage. That is, the container-packed black tea beverage of the present invention can be made into a carbonated beverage or a non-carbonated beverage.

The calorie of the container-packed black tea beverage of the present invention is calculated as 4 kcal per 1 g of glucose, fructose and sucrose contained in 100 ml of beverage, and is calculated as 0 Kcal per 1 g of erythritol. Here, the container-packed beverage of the present invention preferably has a low calorie of 40 kcal/240 ml or less, more preferably 2 to 35 kcal/240 ml or less, and particularly preferably 2 to 30 kcal/240 ml. the following.

The container which can be used in the container-packed black tea beverage of the present invention is the same as the general beverage, and can be formed by forming a polyethylene terephthalate-based forming container (so-called PET bottle), a metal can, and a metal foil or a plastic film. It is provided in the usual form of paper containers and bottles. Here, the container-packed black tea beverage refers to a drinker who can be drunk without dilution.

Moreover, the container-packed black tea beverage of the present invention can be sterilized as stipulated in the applicable regulations (food hygiene law in Japan), for example, when it can be heat-sterilized after being filled in a container such as a metal can. Manufactured under conditions. In the case where the PET bottle or the paper container cannot be subjected to the distillation sterilization, the following method or the like may be employed: the sterilization is performed in the same manner as described above, for example, by a plate heat exchanger or the like, and then the mixture is cooled to a certain temperature and then refilled. In the container. Further, other ingredients may be added to the filling container under aseptic conditions. Further, after the heat sterilization is carried out under acidic conditions, the pH may be returned to neutral under aseptic conditions, or after heat sterilization under neutral conditions, the pH may be returned to acidity under aseptic conditions.

[Examples]

Non-polymer catechins and caffeine were measured by a membrane filter (0.8 μm), followed by a sample diluted with distilled water, using a high performance liquid chromatograph manufactured by Shimadzu Corporation. SCL-10AVP), and installed octadecyl-introduced liquid chromatography with packed column L-column TM ODS (4.6 mm Φ × 250 mm: manufactured by the Chemicals Evaluation Research Institute), at a column temperature of 35 Determined by the gradient method at °C. The mobile phase A liquid is a distilled water solution containing 0.1 mol/L acetic acid, the B liquid is an acetonitrile solution containing 0.1 mol/L acetic acid, and the sample injection amount is 20 μl, and the UV detector wavelength is 280 nm. The concentration of catechins and caffeine is usually expressed by mass/vol% (% [w/v]), and the concentration in the examples is multiplied by the amount of liquid and expressed by mass).

Determination of total polyphenols The total polyphenols were determined by the iron tartrate method using ethyl gallate as a standard solution and calculated as the conversion amount of gallic acid (Reference: "Green tea The phenolic foods and beverages use functional raw materials to effectively utilize the technical series NO.10). 5 ml of the sample was developed with 5 ml of iron tartrate standard solution, dissolved in 25 ml with phosphate buffer, and the absorbance was measured at 540 nm, and the total polyphenol amount was determined according to the calibration curve of ethyl gallate.

Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium tartrate potassium (Rosin salt) were made into a 100 ml solution in distilled water.

Preparation of Phosphate Buffer: Mix 1/15 M disodium hydrogen phosphate solution with 1/15 M sodium dihydrogen phosphate solution to adjust the pH to 7.5.

Evaluation of flavors Drinking tests were conducted by 5 panelists.

Preservation test (acceleration test) The prepared beverage was stored at 55 ° C for 2 weeks, and the color change of the beverage before and after storage was visually observed by 5 panelists and rated according to the following criteria. Further, the content of the non-polymer catechins was measured.

A: No change, B: slight change, C: change, D: big change

Example 1 100 g of a commercially available green tea extract purified product (Mitsui Nonglin (share) "POLYPHENONE HG") was dispersed in 900 g of 90.0% by mass of ethanol, and aged for 30 minutes, with No. 2 filter paper and a pore size of 0.2 μm. The filter paper was filtered, and 200 ml of water was added thereto, followed by concentration under reduced pressure, whereby a purified product was obtained. The ratio of (A) non-polymer catechins in the obtained purified product was 15.2% by mass, and the ratio of (C) non-polymer catechin gallate bodies was 58.1% by mass. 75.0 g of the obtained non-polymer catechin composition was placed in a stainless steel container, and the total amount was 1000 g with ion-exchanged water, and 3.0 g of a 5 mass% aqueous sodium hydrogencarbonate solution was added to adjust the pH to 5.5. Then, under stirring at 22 ° C and 150 r/min, 0.27 g (2.4% relative to non-polymer catechins) was added to 1.07 g of ion-exchanged water to dissolve Kikkoman Tannase. A solution of KTFH (industrial grade, 500 U/g or more), the enzyme reaction was terminated at a time when the pH was lowered to 4.24 after 55 minutes. Then, the stainless steel container was immersed in a 95 ° C warm water bath and kept at 90 ° C for 10 minutes to completely lose the enzyme activity, and then cooled to 25 ° C and then concentrated. The ratio of the non-polymer catechins in the purified green tea extract obtained by the phthalate esterase treatment was 15.0% by mass, and the non-polymer gallate body ratio was 45.1% by mass. Dissolving 8.5 g of this purified aqueous solution, 0.5 g of Darjeeling black tea extract concentrate (powder), 36.6 g of anhydrous crystalline fructose, 7.5 g of erythritol, 0.5 g of L-ascorbic acid, 0.1 g of black tea flavor in water After adjusting the pH to 4.0 with a 5 mass% sodium hydrogencarbonate aqueous solution, the total amount was 1000 g. After the addition, UHT sterilization was carried out, and then filled in a PET bottle. The content of the non-polymer catechins in the container-packed black tea beverage was 0.128% by mass, the non-body ratio was 15.0% by mass, and the non-polymer gallate body ratio was 45.2% by mass. The ratio of caffeine/non-polymer catechins was 0.079. The composition and flavor evaluation results are shown in Table 1.

Examples 2 to 10 were used to manufacture a container-packed black tea beverage. The flavor evaluation and storage test results are shown in Tables 1 and 2.

Comparative Example 1 A container-packed black tea beverage was produced in the same manner as in Example 1 except that the pH was adjusted to 6.0 with 5% sodium hydrogencarbonate in Example 1. The composition, flavor evaluation, and storage test results are shown in Table 2.

Comparative Example 2 A container-packed black tea beverage was produced in the same manner as in Example 1 except that the concentrate of 4.6 g of the green tea extract and citric acid were used without the purification treatment in Example 1, and the ascorbic acid was not used. The composition, flavor evaluation, and storage test results are shown in Table 2.

Comparative Example 3 A container-packed black tea beverage was produced in the same manner as in Example 1 except that the concentrate of the black tea extract was increased to 5.0 g in Example 1. The composition, flavor evaluation, and storage test results are shown in Table 2.

The results of commercially available black tea beverages are shown in Table 2.

As is clear from Tables 1 and 2, the container-packed black tea beverage of the present invention has a reduced taste and a moderate sweetness and sourness without impairing the flavor, and is suitable for long-term storage even if it contains a sweetener.

Claims (12)

A container-packed black tea beverage comprising: 0.02 to 0.5% by mass of (A) non-polymer catechins; (B) non-polymer catechins having a non-epitopic ratio of 5 to 25% by mass; A) The weight ratio of non-polymer catechins to (C) total polyphenols [(A)/(C)] is 0.2-1.0; (D) pH is 2.5-5.1; containing 0.0001-20% by mass (E) is selected from the group consisting of fructose, glucose, sucrose, fructose glucose liquid sugar, and glucose fructose liquid sugar; (G) non-polymer catechin gallate body ratio of 5 to 51% by mass; And the mass ratio of (H) caffeine to (A) non-polymer catechins [(H)/(A)] is 0.05 to 0.13. The container of claim 1 is a black tea beverage supplemented with a purified extract of tea extract. The container of claim 1 is a black tea beverage containing (F) ascorbic acid or a salt thereof. The container of claim 2 is a black tea beverage containing (F) ascorbic acid or a salt thereof. The container-packed black tea beverage according to any one of claims 1 to 4, which further contains a sugar alcohol. The container-packed black tea beverage according to any one of claims 1 to 4, further comprising a artificial sweetener. The container-packed black tea beverage according to any one of claims 1 to 4, which further comprises a selected from the group consisting of citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, and Fumar One or more of an acid, a phosphoric acid, a malic acid, and the like. The container-packed black tea beverage according to any one of claims 1 to 4, wherein each of the bottles of the beverage further contains 10% by mass or more of the inositol, thiamine hydrochloride, thiamine nitrate Vitamin B group, folic acid and organisms selected from salt, riboflavin, riboflavin 5'-phosphate sodium, nicotinic acid, nicotinamide, calcium pantothenate, pyridoxine hydrochloride and cyanocobalamin One or more of the selected ones. The container-packed black tea beverage according to any one of claims 1 to 4, wherein the sweetness when the sucrose is 1 is 2 or more. The container-packed black tea beverage according to any one of claims 1 to 4, which is a non-carbonated beverage. A container-packed black tea beverage according to any one of claims 1 to 4, which is a carbonated beverage. A container-packed black tea beverage according to any one of claims 1 to 4, wherein the calorie is less than 40 Kcal/240 ml.