TWI825287B - Beverage composition - Google Patents
Beverage composition Download PDFInfo
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- TWI825287B TWI825287B TW109107970A TW109107970A TWI825287B TW I825287 B TWI825287 B TW I825287B TW 109107970 A TW109107970 A TW 109107970A TW 109107970 A TW109107970 A TW 109107970A TW I825287 B TWI825287 B TW I825287B
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- TW
- Taiwan
- Prior art keywords
- mass
- beverage
- tea
- reference example
- prepared
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 199
- 239000000203 mixture Substances 0.000 title claims abstract description 50
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 149
- 229930182470 glycoside Natural products 0.000 claims abstract description 83
- 150000002338 glycosides Chemical class 0.000 claims abstract description 83
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 70
- 241000219873 Vicia Species 0.000 claims abstract description 65
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 53
- 235000005487 catechin Nutrition 0.000 claims abstract description 53
- 229920000642 polymer Polymers 0.000 claims abstract description 51
- 150000001765 catechin Chemical class 0.000 claims abstract description 50
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000011187 glycerol Nutrition 0.000 claims abstract description 22
- 235000013616 tea Nutrition 0.000 claims description 168
- 230000002378 acidificating effect Effects 0.000 claims description 63
- 244000269722 Thea sinensis Species 0.000 description 172
- 239000000284 extract Substances 0.000 description 112
- 230000000052 comparative effect Effects 0.000 description 109
- 235000009569 green tea Nutrition 0.000 description 82
- 235000019606 astringent taste Nutrition 0.000 description 69
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 47
- 230000001953 sensory effect Effects 0.000 description 41
- 238000011156 evaluation Methods 0.000 description 30
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 29
- 229940030275 epigallocatechin gallate Drugs 0.000 description 29
- 238000000034 method Methods 0.000 description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 239000003153 chemical reaction reagent Substances 0.000 description 23
- 238000004458 analytical method Methods 0.000 description 21
- 230000000694 effects Effects 0.000 description 20
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- 235000015110 jellies Nutrition 0.000 description 18
- 239000008274 jelly Substances 0.000 description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical class OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 15
- 239000000523 sample Substances 0.000 description 15
- 230000001954 sterilising effect Effects 0.000 description 15
- 238000012360 testing method Methods 0.000 description 15
- 239000007788 liquid Substances 0.000 description 14
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 150000002148 esters Chemical class 0.000 description 12
- 238000005342 ion exchange Methods 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 11
- 239000002253 acid Substances 0.000 description 11
- 241000209507 Camellia Species 0.000 description 10
- 238000000605 extraction Methods 0.000 description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 10
- 235000018597 common camellia Nutrition 0.000 description 9
- 235000021580 ready-to-drink beverage Nutrition 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 7
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- 229920000139 polyethylene terephthalate Polymers 0.000 description 7
- 239000005020 polyethylene terephthalate Substances 0.000 description 7
- 229910052708 sodium Inorganic materials 0.000 description 7
- 239000011734 sodium Substances 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
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- 239000002994 raw material Substances 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 4
- 238000011088 calibration curve Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
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- 238000004519 manufacturing process Methods 0.000 description 4
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- 235000008708 Morus alba Nutrition 0.000 description 3
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- 150000001298 alcohols Chemical class 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
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- 235000003599 food sweetener Nutrition 0.000 description 3
- 238000004817 gas chromatography Methods 0.000 description 3
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- 239000000843 powder Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
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- 235000019640 taste Nutrition 0.000 description 3
- OFUMQWOJBVNKLR-NQQJLSKUSA-N (+)-catechin monohydrate Chemical compound O.C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 OFUMQWOJBVNKLR-NQQJLSKUSA-N 0.000 description 2
- 235000014143 Camellia sinensis var assamica Nutrition 0.000 description 2
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 2
- 241000209056 Secale Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本發明係一種飲料組合物，其含有以下之成分(A)、(B)及(C)； (A)非聚合物兒茶素類 0.030～0.10質量% (B)選自乙醇、丙二醇及甘油中之1種以上、及 (C)紫雲英苷，且 成分(A)與成分(B)之質量比[(B)/(A)]為0.060～2.0，成分(C)與成分(A)之質量比[(C)/(A)]為1.0×10-3 ～20×10-3 。The present invention is a beverage composition containing the following components (A), (B) and (C); (A) non-polymer catechins 0.030 to 0.10 mass% (B) selected from ethanol, propylene glycol and glycerin More than one of the above, and (C) vetch glycoside, and the mass ratio of component (A) to component (B) [(B)/(A)] is 0.060 to 2.0, and the ratio of component (C) to component (A) The mass ratio [(C)/(A)] is 1.0×10 -3 to 20×10 -3 .
Description
本發明係關於一種飲料組合物。The present invention relates to a beverage composition.
非聚合物兒茶素類係山茶屬之茶葉中所含之多酚化合物之1種，由於具有各種生理活性，故而對於飲食品之應用受到關注。其中，由於可作為生活習慣輕鬆地攝取，故而茶飲料之需求增大，但存在茶原本之香氣濃郁且甜味突出、苦味或澀味得到抑制之茶飲料受歡迎之傾向。Non-polymer catechins are a type of polyphenolic compound contained in tea leaves of the genus Camellia. Since they have various physiological activities, they have attracted attention for their application in food and beverages. Among them, the demand for tea beverages is increasing because they can be easily ingested as part of a daily routine. However, tea beverages that have a strong original aroma of tea, prominent sweetness, and suppressed bitterness or astringency tend to be popular.
先前報告有藉由使降低了咖啡因含量之茶飲料含有一定量之乙醇，可獲得茶原本之甜味得到改善之茶飲料(專利文獻1)。又，亦存在如下報告：將含有非聚合物兒茶素類之飲料於使非聚合物兒茶素類與乙醇以特定量共存之狀態下進行加熱，將該飲料填充至容器中並密封後，慢慢地冷卻容器裝飲料，藉此可獲得茶味道之香氣濃郁之容器裝飲料(專利文獻2)。進而亦有如下報告：向茶飲料添加特定量之甲基蛋胺酸鋶鹽，或向茶飲料添加特定量之乙醇或丙二醇，並將該茶飲料於特定條件下進行加熱殺菌，藉此彌補因加熱殺菌降低之茶飲料之香味及美味，可獲得可長期持續該香味及美味之容器裝茶飲料(專利文獻3)。It has previously been reported that by adding a certain amount of ethanol to a tea beverage with a reduced caffeine content, a tea beverage in which the original sweetness of tea can be improved can be obtained (Patent Document 1). There is also a report that a beverage containing non-polymer catechins is heated in a state where non-polymer catechins and ethanol coexist in a specific amount, and the beverage is filled into a container and sealed. By slowly cooling the packaged beverage, a packaged beverage with a strong tea-like aroma can be obtained (Patent Document 2). There are also reports of adding a specific amount of methylmethionine sulfonium salt to tea beverages, or adding a specific amount of ethanol or propylene glycol to tea beverages, and heating and sterilizing the tea beverages under specific conditions to compensate for the causes. Heat sterilization reduces the aroma and delicious taste of tea beverages, and it is possible to obtain packaged tea beverages that can maintain the aroma and delicious taste for a long time (Patent Document 3).
另一方面，紫雲英苷係柿葉或桑葉中所含之多酚化合物之1種，且報告有具有抗過敏作用。著眼於此種紫雲英苷之生理作用，對向飲食品之應用進行了研究，例如報告有藉由向紫雲英苷調配選自由果糖、半乳糖、乳糖及葡萄糖所組成之群中之糖之1種或2種以上，而提高紫雲英苷之吸收性(專利文獻4)。又，亦揭示有混合桑葉萃取物、糙米萃取物及綠茶萃取物而成之混合茶飲料(專利文獻5)。On the other hand, vetch glycoside is one of the polyphenolic compounds contained in persimmon leaves or mulberry leaves, and is reported to have anti-allergic effects. Focusing on the physiological effects of this vetch glycoside, studies have been conducted on the application of dietary food. For example, it is reported that one type of sugar selected from the group consisting of fructose, galactose, lactose and glucose is blended with vetch glycoside or Two or more types are used to improve the absorbability of vetch glycosides (Patent Document 4). Furthermore, a mixed tea drink in which mulberry leaf extract, brown rice extract and green tea extract are mixed is also disclosed (Patent Document 5).
(專利文獻1)日本專利特開2015-122968號公報 (專利文獻2)日本專利特開2016-123416號公報 (專利文獻3)日本專利特開2016-154500號公報 (專利文獻4)日本專利特開2002-291441號公報 (專利文獻5)日本專利特開2007-282632號公報(Patent Document 1) Japanese Patent Application Laid-Open No. 2015-122968 (Patent Document 2) Japanese Patent Application Laid-Open No. 2016-123416 (Patent Document 3) Japanese Patent Application Laid-Open No. 2016-154500 (Patent Document 4) Japanese Patent Application Laid-Open No. 2002-291441 (Patent Document 5) Japanese Patent Application Laid-Open No. 2007-282632
本發明提供一種飲料組合物，其含有以下成分(A)、(B)及(C)； (A)非聚合物兒茶素類 0.030～0.10質量% (B)選自乙醇、丙二醇及甘油中之1種以上、及 (C)紫雲英苷，且 成分(A)與成分(B)之質量比[(B)/(A)]為0.060～2.0， 成分(C)與成分(A)之質量比[(C)/(A)]為1.0×10-3 ～20×10-3 。 [發明之詳細說明]The present invention provides a beverage composition, which contains the following components (A), (B) and (C); (A) 0.030 to 0.10 mass% of non-polymer catechins (B) selected from ethanol, propylene glycol and glycerin 1 or more of them, and (C) vetch glycoside, and the mass ratio of component (A) to component (B) [(B)/(A)] is 0.060 to 2.0, the mass of component (C) to component (A) The ratio [(C)/(A)] is 1.0×10 -3 to 20×10 -3 . [Detailed description of the invention]
若製成非聚合物兒茶素類得到強化之飲料組合物，則可期待生理效果之增強，但非聚合物兒茶素類由於具有澀味，故而非聚合物兒茶素類之高濃度化存在極限。 本發明係關於一種非聚合物兒茶素類得到強化，並且澀味得到抑制之飲料組合物。 [解決問題之技術手段]If a beverage composition in which non-polymer catechins are fortified is prepared, enhanced physiological effects can be expected. However, since non-polymer catechins have an astringent taste, high concentrations of non-polymer catechins are required. There are limits. The present invention relates to a beverage composition in which non-polymer catechins are strengthened and astringency is suppressed. [Technical means to solve problems]
本發明人等鑒於上述課題，反覆進行了銳意研究，結果發現，藉由於非聚合物兒茶素類得到強化之飲料組合物中，相對於非聚合物兒茶素類，分別以一定量比含有作為澀味物質所知之紫雲英苷及特定醇，可獲得非聚合物兒茶素類得到強化並且澀味得到抑制之飲料組合物。The inventors of the present invention conducted intensive research in view of the above-mentioned problems and found that a beverage composition fortified with non-polymer catechins contains a certain amount of non-polymer catechins in a certain quantitative ratio. With vetch glycosides and specific alcohols known as astringent substances, a beverage composition in which non-polymer catechins are strengthened and astringent taste is suppressed can be obtained.
根據本發明，可提供一種聚合物兒茶素類得到強化並且澀味得到抑制之飲料組合物。According to the present invention, it is possible to provide a beverage composition in which polymer catechins are strengthened and astringency is suppressed.
本發明之飲料組合物含有非聚合物兒茶素類作為成分(A)。此處，本說明書中所謂「(A)非聚合物兒茶素類」，係指兒茶素、沒食子兒茶素、表兒茶素及表沒食子兒茶素等非沒食子酸酯體；與兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯、表兒茶素沒食子酸酯及表沒食子兒茶素沒食子酸酯等沒食子酸酯體合起來之總稱。於本發明中，只要含有上述8種非聚合物兒茶素類中之至少1種即可。再者，成分(A)只要為於飲食品之領域中通常所使用者，則來源並無特別限定，例如，可為化學合成品，亦可為自含有非聚合物兒茶素類之植物萃取所得者。The beverage composition of the present invention contains non-polymer catechins as ingredient (A). Here, the term "(A) non-polymer catechins" in this specification refers to non-gallocatechins such as catechin, gallocatechin, epicatechin and epigallocatechin. Acid ester body; together with catechin gallate, epigallocatechin gallate, epicatechin gallate and epigallocatechin gallate, etc. The general name for gallic acid esters. In the present invention, it is sufficient as long as it contains at least one of the above-mentioned eight kinds of non-polymer catechins. Furthermore, the source of ingredient (A) is not particularly limited as long as it is commonly used in the field of food and beverages. For example, it may be a chemical synthesis or an extract from a plant containing non-polymer catechins. Gainer.
本發明之飲料組合物中，成分(A)之含量為0.030～0.10質量%，就非聚合物兒茶素類之強化之觀點而言，較佳為0.035質量%以上，更佳為0.045質量%以上，進而較佳為0.052質量%以上，又，就抑制澀味之觀點而言，較佳為0.095質量%以下，更佳為0.088質量%以下，進而較佳為0.086質量%以下。作為成分(A)之含量之範圍，於本發明之飲料組合物中，較佳為0.035～0.095質量%，更佳為0.045～0.088質量%，進而較佳為0.052～0.086質量%。再者，成分(A)之含量係基於上述8種非聚合物兒茶素類之總量而定義。又，成分(A)之含量能夠藉由通常所知之測定法中適於測定試樣之狀況之分析法來進行測定，例如能夠利用液相層析法進行分析。具體而言，可列舉下述實施例所記載之方法。再者，於測定時亦可視需要實施適當處理：為了適於裝置之檢測區域而對試樣進行冷凍乾燥；或為了適於裝置之分離能力而去除試樣中之夾雜物等。In the beverage composition of the present invention, the content of component (A) is 0.030 to 0.10% by mass. From the perspective of strengthening non-polymer catechins, it is preferably 0.035% by mass or more, and more preferably 0.045% by mass. More preferably, it is 0.052 mass % or more, and from the viewpoint of suppressing astringency, it is preferably 0.095 mass % or less, more preferably 0.088 mass % or less, and still more preferably 0.086 mass % or less. The content range of component (A) in the beverage composition of the present invention is preferably 0.035 to 0.095 mass %, more preferably 0.045 to 0.088 mass %, and still more preferably 0.052 to 0.086 mass %. Furthermore, the content of component (A) is defined based on the total amount of the above-mentioned eight types of non-polymer catechins. In addition, the content of component (A) can be measured by an analytical method suitable for measuring the conditions of a sample among commonly known measuring methods, for example, liquid chromatography can be used for analysis. Specific examples include methods described in the following examples. Furthermore, appropriate processing may be carried out as necessary during measurement: freeze-drying the sample to suit the detection area of the device; or removing inclusions in the sample to suit the separation capability of the device, etc.
本發明之容器裝茶飲料中，成分(A)之種類並無特別限定，就抑制澀味之觀點而言，非聚合物兒茶素類中之沒食子酸酯體之比率(沒食子酸酯體率)較佳為0～85質量%，更佳為20～75質量%，進而較佳為30～65質量%，進而更佳為35～60質量%，特佳為40～55質量%。此處，本說明書中所謂「沒食子酸酯體率」，係指上述沒食子酸酯體4種相對於非聚合物兒茶素類8種之質量比率。In the packaged tea beverage of the present invention, the type of component (A) is not particularly limited. From the viewpoint of suppressing astringency, the ratio of gallic acid esters in non-polymer catechins (gallic acid esters) Acid ester body ratio) is preferably 0 to 85 mass%, more preferably 20 to 75 mass%, further preferably 30 to 65 mass%, further preferably 35 to 60 mass%, particularly preferably 40 to 55 mass% %. Here, the "gallate body ratio" in this specification refers to the mass ratio of the above-mentioned four types of gallate bodies to the eight types of non-polymer catechins.
本發明之飲料組合物含有選自乙醇、丙二醇及甘油中之1種以上作為成分(B)。該等3種醇可單獨含有，亦可任意地組合2種以上含有，就抑制澀味之觀點而言，較佳為含有丙二醇。The beverage composition of the present invention contains at least one selected from ethanol, propylene glycol and glycerin as component (B). These three kinds of alcohols may be contained individually or in any combination of two or more kinds. From the viewpoint of suppressing astringency, propylene glycol is preferably contained.
關於本發明之飲料組合物中之成分(B)之含量，就抑制澀味之觀點而言，較佳為0.0020質量%以上，更佳為0.0030質量%以上，進而較佳為0.0060質量%以上，進而更佳為0.0075質量%以上，又，就抑制異臭之觀點而言，較佳為0.20質量%以下，更佳為0.15質量%以下，進而較佳為0.12質量%以下，進而更佳為0.080質量%以下，特佳為0.060質量%以下。作為該成分(B)之含量之範圍，於本發明之飲料組合物中，較佳為0.0020～0.20質量%，更佳為0.0030～0.15質量%，進而較佳為0.0060～0.12質量%，進而更佳為0.0075～0.080質量%，特佳為0.0075～0.060質量%。再者，於本說明書中，成分(B)之含量為乙醇、丙二醇及甘油之總含量。又，成分(B)之含量能夠藉由通常所知之方法進行分析。具體而言，可列舉下述實施例所記載之方法。The content of component (B) in the beverage composition of the present invention is preferably 0.0020 mass% or more, more preferably 0.0030 mass% or more, and still more preferably 0.0060 mass% or more, from the viewpoint of suppressing astringency. Furthermore, it is more preferably 0.0075 mass % or more, and from the viewpoint of suppressing odor, it is preferably 0.20 mass % or less, more preferably 0.15 mass % or less, still more preferably 0.12 mass % or less, still more preferably 0.080 mass %. % or less, particularly preferably 0.060 mass% or less. The content range of component (B) in the beverage composition of the present invention is preferably 0.0020 to 0.20 mass%, more preferably 0.0030 to 0.15 mass%, further preferably 0.0060 to 0.12 mass%, and still more preferably The optimum range is 0.0075-0.080 mass%, and the particularly preferred range is 0.0075-0.060 mass%. Furthermore, in this specification, the content of component (B) is the total content of ethanol, propylene glycol and glycerol. In addition, the content of component (B) can be analyzed by a commonly known method. Specific examples include methods described in the following examples.
本發明之飲料組合物含有紫雲英苷作為成分(C)。此處，本說明書中所謂「紫雲英苷」，係指於山奈酚之3位鍵結有葡萄糖之化合物。成分(C)可為源自原料者，亦可為新加入者。又，成分(C)只要為飲食品之領域中通常所使用者，則來源並無特別限定，例如可為化學合成品，亦可為自含有紫雲英苷之植物萃取所得者。作為成分(C)之市售品，例如可列舉：番鬱金黃素3-β-D-葡萄哌喃糖苷(Kaempferol 3-beta-D-glucopyranoside) (Sigma-Aldrich Japan有限公司製造)等。The beverage composition of the present invention contains vetch glycoside as component (C). Here, the so-called "milk vetch glycoside" in this specification refers to a compound in which glucose is bonded to the 3-position of kaempferol. Component (C) may be derived from raw materials or newly added. In addition, the source of component (C) is not particularly limited as long as it is commonly used in the field of food and beverages. For example, it may be a chemical synthesis or may be extracted from a plant containing vetch glycoside. Examples of commercially available products of the component (C) include Kaempferol 3-beta-D-glucopyranoside (manufactured by Sigma-Aldrich Japan Co., Ltd.).
關於本發明之飲料組合物中之成分(C)之含量，就抑制澀味之觀點而言，較佳為0.50質量 ppm以上，更佳為0.70質量 ppm以上，進而較佳為0.90質量 ppm以上，進而更佳為1.1質量 ppm以上，進一步更佳為1.5質量 ppm以上，特佳為2.5質量 ppm以上，並且較佳為20質量 ppm以下，更佳為15質量 ppm以下，進而較佳為8.0質量 ppm以下。作為該成分(C)之含量之範圍，於本發明之飲料組合物中，較佳為0.50～20質量 ppm，更佳為0.70～15質量 ppm，進而較佳為0.90～15質量 ppm，進而更佳為1.1～15質量 ppm，進一步更佳為1.5～15質量 ppm，特佳為2.5～8.0質量 ppm。再者，成分(C)之含量能夠藉由通常所知之測定法中適於測定試樣之狀況之分析法來進行測定，例如能夠利用液相層析法進行分析。具體而言，可列舉下述實施例所記載之方法。再者，於測定時亦可視需要實施適當處理：為了適於裝置之檢測區域而對試樣進行冷凍乾燥；或為了適於裝置之分離能力而去除試樣中之夾雜物等。The content of the component (C) in the beverage composition of the present invention is preferably 0.50 mass ppm or more, more preferably 0.70 mass ppm or more, and still more preferably 0.90 mass ppm or more, from the viewpoint of suppressing astringency. It is more preferably 1.1 mass ppm or more, still more preferably 1.5 mass ppm or more, particularly preferably 2.5 mass ppm or more, and more preferably 20 mass ppm or less, more preferably 15 mass ppm or less, still more preferably 8.0 mass ppm. the following. The content range of the component (C) in the beverage composition of the present invention is preferably 0.50 to 20 mass ppm, more preferably 0.70 to 15 mass ppm, further preferably 0.90 to 15 mass ppm, and still more preferably The preferred range is 1.1 to 15 mass ppm, the further preferred range is 1.5 to 15 mass ppm, and the most preferred range is 2.5 to 8.0 mass ppm. In addition, the content of component (C) can be measured by an analytical method suitable for measuring the conditions of a sample among commonly known measuring methods, for example, liquid chromatography can be used for analysis. Specific examples include methods described in the following examples. Furthermore, appropriate processing may be carried out as necessary during measurement: freeze-drying the sample to suit the detection area of the device; or removing inclusions in the sample to suit the separation capability of the device, etc.
本發明之飲料組合物中，成分(A)與成分(B)之質量比[(B)/(A)]為0.060～2.0，就抑制澀味之觀點而言，較佳為0.070以上，更佳為0.090以上，進而較佳為0.10以上，又，就抑制異臭之觀點而言，較佳為1.8以下，更佳為1.6以下，進而較佳為1.4以下，進一步更佳為1.2以下，特佳為1.0以下。作為該質量比[(B)/(A)]之範圍，較佳為0.070～1.8，更佳為0.090～1.6，進而較佳為0.10～1.4，進而更佳為0.10～1.2，特佳為0.10～1.0。In the beverage composition of the present invention, the mass ratio [(B)/(A)] of component (A) and component (B) is 0.060 to 2.0. From the viewpoint of suppressing astringency, it is preferably 0.070 or more, more preferably It is preferably 0.090 or more, more preferably 0.10 or more, and from the viewpoint of suppressing odor, it is preferably 1.8 or less, more preferably 1.6 or less, still more preferably 1.4 or less, still more preferably 1.2 or less, especially preferably is below 1.0. The range of the mass ratio [(B)/(A)] is preferably 0.070 to 1.8, more preferably 0.090 to 1.6, further preferably 0.10 to 1.4, still more preferably 0.10 to 1.2, and particularly preferably 0.10 ~1.0.
本發明之飲料組合物之成分(A)與成分(C)之質量比[(C)/(A)]為1.0×10-3 ～20×10-3 ，就抑制澀味之觀點而言，較佳為1.1×10-3 以上，更佳為1.3×10-3 以上，進而較佳為1.5×10-3 以上，且較佳為18×10-3 以下，更佳為15×10-3 以下，進而較佳為12×10-3 以下。作為該質量比[(C)/(A)]之範圍，較佳為1.1×10-3 ～18×10-3 ，更佳為1.3×10-3 ～15×10-3 ，進而較佳為1.5×10-3 ～12×10-3 。再者，質量比[(C)/(A)]係設為使成分(A)與成分(C)之含量之單位一致而算出者。The mass ratio [(C)/(A)] of the component (A) and component (C) of the beverage composition of the present invention is 1.0×10 -3 to 20×10 -3 . From the perspective of suppressing astringency, It is preferably 1.1×10 -3 or more, more preferably 1.3×10 -3 or more, further preferably 1.5×10 -3 or more, and more preferably 18×10 -3 or less, more preferably 15×10 -3 or less, and more preferably 12×10 -3 or less. The range of the mass ratio [(C)/(A)] is preferably 1.1×10 -3 to 18×10 -3 , more preferably 1.3×10 -3 to 15×10 -3 , and still more preferably 1.5×10 -3 ~ 12×10 -3 . In addition, the mass ratio [(C)/(A)] is calculated so that the units of the contents of component (A) and component (C) are consistent.
本發明之飲料組合物可根據需要含有1種或2種以上之甜味料、酸味料、維生素、礦物質、酯、乳化劑、保存料、調味劑、果汁萃取物、蔬菜萃取物、花蜜萃取物、品質穩定劑等添加劑。添加劑之含量於無損本發明之目的之範圍內可適當設定。The beverage composition of the present invention may contain one or more kinds of sweeteners, sour agents, vitamins, minerals, esters, emulsifiers, preservation materials, flavoring agents, fruit juice extracts, vegetable extracts, and nectar extracts as needed. additives such as chemicals and quality stabilizers. The content of the additives can be appropriately set within the range that does not impair the object of the present invention.
本發明之飲料組合物例如可為液狀，亦可為固形狀，可採用適當之形態。 例如於本發明之飲料組合物為液狀之情形時，飲料之形態不僅為RTD(即飲飲料)，亦可為濃縮還原飲料、果凍狀、濃縮液狀、漿狀等形態。其中，就便利性之觀點而言，較佳為RTD(即飲飲料)。此處，本說明書中所謂「RTD」係指可不進行稀釋而直接飲用之飲料。於為果凍狀之情形時，只要可自容器所具備之吸口或吸管抽吸飲料，則其固形物成分濃度並無特別限定，可適當選擇。又，於本發明之飲料組合物為固形狀之情形時，只要於常溫(20℃±15℃)下為固體，則其形狀並無特別限定，可為粉末狀、顆粒狀、錠狀、棒狀、板狀、塊狀等各種形狀。本發明之固形狀飲料組合物中之固形物成分量通常為95質量%以上，較佳為97質量%以上。再者，該固形物成分量之上限並無特別限定，可為100質量%。此處，本說明書中所謂「固形物成分量」，係指利用105℃之電恆溫乾燥機將試樣乾燥3小時而去除揮發物質後之剩餘部分之質量。 再者，於本發明之飲料組合物為濃縮物或固形物之形態之情形時，於以上述成分(A)之含量成為上述範圍內之方式利用水進行稀釋而製成RTD(即飲飲料)時，只要質量比[(B)/(A)]及質量比[(C)/(A)]滿足上述必要條件即可。The beverage composition of the present invention may be, for example, liquid or solid, and may be in an appropriate form. For example, when the beverage composition of the present invention is in liquid form, the form of the beverage may be not only RTD (ready-to-drink beverage), but also a concentrated reduced beverage, jelly, concentrated liquid, slurry, etc. Among them, from the viewpoint of convenience, RTD (ready-to-drink beverage) is preferred. Here, the so-called "RTD" in this manual refers to a drink that can be consumed directly without dilution. In the case of a jelly-like drink, as long as the drink can be sucked from the spout or straw provided in the container, the solid content concentration is not particularly limited and can be selected appropriately. In addition, when the beverage composition of the present invention is in a solid form, its shape is not particularly limited as long as it is solid at normal temperature (20°C ± 15°C), and it may be powder, granule, tablet, or rod. Shape, plate, block and other shapes. The solid content of the solid beverage composition of the present invention is usually 95 mass% or more, preferably 97 mass% or more. In addition, the upper limit of the solid content is not particularly limited, but may be 100% by mass. Here, the so-called "solid content" in this specification refers to the mass of the remaining part after drying the sample using an electric constant temperature dryer at 105°C for 3 hours to remove volatile substances. Furthermore, when the beverage composition of the present invention is in the form of a concentrate or a solid, it is diluted with water so that the content of the above component (A) falls within the above range to prepare an RTD (ready-to-drink beverage). , as long as the mass ratio [(B)/(A)] and mass ratio [(C)/(A)] meet the above necessary conditions.
本發明之飲料組合物可為茶飲料，亦可為酸性飲料。此處，本說明書中所謂「茶飲料」係指包含山茶屬之茶葉作為茶原料之飲料。 作為山茶屬之茶葉，例如可列舉選自中國茶(C. sinensis. var. sinensis)(包含籔北種)、阿薩姆茶(C. sinensis. var. assamica)及其等雜種之茶葉(Camellia sinensis)。茶葉根據其加工方法，可分為不醱酵茶、半醱酵茶、醱酵茶。山茶屬之茶葉可使用1種或2種以上。又，茶葉亦可實施加熱加工。 作為不醱酵茶，例如可列舉煎茶、深蒸煎茶、焙茶、番茶、玉露、冠茶、碾茶、釜炒茶、莖茶、棒茶、芽茶等綠茶。又，作為半醱酵茶，例如可列舉鐵觀音、色種、黃金桂、武夷岩茶等烏龍茶。進而，作為醱酵茶，可列舉大吉嶺茶、阿薩姆茶、斯里蘭卡茶等紅茶。其中，就易享有本發明之效果之方面而言，較佳為使用不醱酵茶或半醱酵茶作為茶原料，進而較佳為不醱酵茶。The beverage composition of the present invention can be a tea beverage or an acidic beverage. Here, the term "tea beverage" in this specification refers to a beverage containing tea leaves of the genus Camellia as a tea raw material. Examples of tea leaves of the genus Camellia include tea leaves selected from the group consisting of C. sinensis. var. sinensis (including Camellia species), Assam tea (C. sinensis. var. assamica), and hybrids thereof (Camellia). sinensis). According to its processing method, tea can be divided into unfermented tea, semi-fermented tea and fermented tea. One or more types of tea leaves of the genus Camellia can be used. In addition, tea leaves can also be subjected to heat processing. Examples of unfermented tea include green tea such as sencha, deep-steamed sencha, hojicha, bancha, gyokuro, crown tea, tencha, kama-roasted tea, stem tea, stick tea, and bud tea. Examples of semi-fermented fermented teas include oolong teas such as Tieguanyin, Se Zhong, Huanghuanggui, and Wuyi rock tea. Furthermore, examples of fermented tea include black tea such as Darjeeling tea, Assam tea, and Sri Lankan tea. Among them, in terms of making it easier to enjoy the effects of the present invention, it is preferable to use unfermented tea or semi-fermented tea as the tea raw material, and furthermore, unfermented tea is more preferred.
又，作為山茶屬之茶葉以外之茶原料，可使用穀物或山茶屬以外之茶葉。作為穀物，例如可列舉：大麥、小麥、薏苡、黑麥、燕麥、裸麥等麥；糙米等米；大豆、黑大豆、蠶豆、四季豆、小豆、決明子、豇豆、花生、豌豆、綠豆等豆；蕎麥、玉米、白芝麻、黑芝麻、粟、稗、黍、藜麥等雜糧。又，作為山茶屬以外之茶葉，例如，可列舉銀杏葉、柿葉、枇杷葉、桑葉、枸杞葉、杜仲葉、小松菜、路易波士、白山竹、魚腥草、七葉膽、忍冬、月見草、金錢薄荷、豆茶決明(chamaecrista nomame)、匙羹藤(gymnema sylvestre)、黃杞茶(胡桃科)、甜茶(薔薇科)、木立蘆薈等。進而亦可使用洋甘菊、木槿、胡椒薄荷、檸檬草、檸檬皮、香蜂草、玫瑰果、迷迭香等草藥。山茶屬以外之茶葉可使用1種或2種以上。Moreover, as the tea raw material other than tea leaves of the genus Camellia, grains or tea leaves other than the genus Camellia can be used. Examples of grains include: barley, wheat, coix, rye, oats, rye and other wheat; brown rice and other rice; soybeans, black soybeans, broad beans, green beans, adzuki beans, cassia seeds, cowpeas, peanuts, peas, mung beans and other beans ; Buckwheat, corn, white sesame, black sesame, millet, barnyard millet, millet, quinoa and other miscellaneous grains. Examples of tea leaves other than the genus Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, wolfberry leaves, eucommia leaves, pineapples, rooibos, white mangosteen, Houttuynia cordata, aesculus, and honeysuckle. Evening primrose, money mint, chamaecrista nomame, gymnema sylvestre, yellow berry tea (Juglandaceae), sweet tea (Rosaceae), aloe vera, etc. Furthermore, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips, and rosemary can also be used. One or more types of tea leaves other than Camellia can be used.
其中，就易享有本發明之效果之方面而言，作為茶飲料，較佳為綠茶飲料或烏龍茶飲料，進而較佳為綠茶飲料。於茶飲料為綠茶飲料之情形時，更佳為於所有茶原料中使用最多綠茶葉之綠茶飲料，進而較佳為僅使用綠茶葉作為茶原料之綠茶飲料。再者，作為萃取方法，例如可採用捏合萃取、攪拌萃取(分批萃取)、逆流萃取(滴濾萃取)、管柱萃取等公知之方法。又，萃取條件並無特別限定，可根據萃取方法進行適當選擇。Among them, as the tea beverage, a green tea beverage or an oolong tea beverage is preferable, and a green tea beverage is more preferable in terms of making it easier to enjoy the effects of the present invention. When the tea beverage is a green tea beverage, it is more preferably a green tea beverage that uses the most green tea leaves among all tea raw materials, and further more preferably a green tea beverage that uses only green tea leaves as the tea raw material. In addition, as the extraction method, for example, known methods such as kneading extraction, stirring extraction (batch extraction), countercurrent extraction (trickling filtration extraction), and column extraction can be used. In addition, the extraction conditions are not particularly limited and can be appropriately selected according to the extraction method.
於本發明之飲料組合物為茶飲料之情形時，pH值(20℃)通常為5～7，就味道平衡性之觀點而言，較佳為5.1以上，更佳為5.3以上，進而較佳為5.5以上，且較佳為6.7以下，更佳為6.5以下，進而較佳為6.4以下。作為該pH值之範圍，較佳為5.1～6.7，更佳為5.3～6.5，進而較佳為5.5～6.4。再者，於本說明書中，pH值係將溫度調至20℃並藉由pH計進行測定。When the beverage composition of the present invention is a tea beverage, the pH value (20° C.) is usually 5 to 7. From the viewpoint of taste balance, it is preferably 5.1 or more, more preferably 5.3 or more, and still more preferably It is 5.5 or more, and is preferably 6.7 or less, more preferably 6.5 or less, and still more preferably 6.4 or less. As a range of this pH value, 5.1-6.7 is preferable, 5.3-6.5 is more preferable, and 5.5-6.4 is further more preferable. In addition, in this specification, the pH value is measured with a pH meter after adjusting the temperature to 20°C.
又，本說明書中所謂「酸性飲料」係指pH值(20℃)為2以上且未達5之飲料。酸性飲料之pH值(20℃)較佳為2.5以上，進而較佳為3以上，且較佳為4.5以下，進而較佳為4以下。作為該pH值之範圍，較佳為2.5～4.5，進而較佳為3～4。作為此類酸性飲料，例如可列舉：藉由添加二氧化碳及/或酸味料而酸性化所得之飲料；添加有果汁、果醋或穀物醋之飲料；藉由利用雙叉乳酸桿菌或乳酸菌等使乳成分醱酵而酸性化所得之飲料。作為酸味料，例如可列舉檸檬酸、乳酸、乙酸、富馬酸、蘋果酸、葡萄糖酸、琥珀酸等有機酸及/或其鹽。In addition, the so-called "acidic beverage" in this specification refers to a beverage with a pH value (20°C) of 2 or more and less than 5. The pH value (20°C) of the acidic beverage is preferably 2.5 or more, more preferably 3 or more, and more preferably 4.5 or less, further preferably 4 or less. As a range of this pH value, 2.5-4.5 is preferable, and 3-4 is further more preferable. Examples of such acidic beverages include: beverages acidified by adding carbon dioxide and/or sour materials; beverages containing fruit juice, fruit vinegar, or grain vinegar; beverages made by using Lactobacillus bifurcatum or Lactobacillus acidophilus, etc. A beverage obtained by fermenting and acidifying the ingredients. Examples of sour agents include organic acids such as citric acid, lactic acid, acetic acid, fumaric acid, malic acid, gluconic acid, and succinic acid, and/or salts thereof.
於本發明之飲料組合物為酸性飲料之情形時，可為碳酸酸性飲料，亦可為非碳酸酸性飲料，就易享有本發明之效果之方面而言，較佳為非碳酸酸性飲料。作為適宜非碳酸酸性飲料，可列舉果汁飲料、蔬菜飲料、運動飲料、果凍飲料、乳清飲料等。此處，本說明書中所謂「運動飲料」，係目的在於高效率地補充於運動或日常生活等中由於出汗等而失去之水分、電解質、礦物質、能量之清涼飲料水，且係指鈉濃度為0.010質量%以上之酸性飲料。When the beverage composition of the present invention is an acidic beverage, it may be a carbonated acidic beverage or a non-carbonated acidic beverage. In terms of making it easier to enjoy the effects of the present invention, a non-carbonated acidic beverage is preferred. Suitable non-carbonated acidic drinks include fruit drinks, vegetable drinks, sports drinks, jelly drinks, whey drinks, and the like. Here, the so-called "sports drink" in this manual refers to a refreshing beverage designed to efficiently replenish water, electrolytes, minerals, and energy lost due to sweating during exercise or daily life, and refers to sodium. Acidic beverages with a concentration of 0.010 mass% or more.
於本發明之飲料組合物為運動飲料之情形時，含有濃度0.010質量%以上之鈉作為飲料組合物中之成分(D)。關於運動飲料中之成分(D)之含量，就抑制澀味之觀點而言，較佳為0.013質量%以上，更佳為0.015質量%以上，進而較佳為0.018質量%以上，進而更佳為0.020質量%以上，又，就鹹味之觀點而言，較佳為0.080質量%以下，更佳為0.060質量%以下，進而較佳為0.055質量%以下，進而更佳為0.050質量%以下。作為該成分(D)之含量之範圍，於本發明之飲料組合物中，較佳為0.013～0.080質量%，更佳為0.015～0.060質量%，進而較佳為0.018～0.055質量%，進而更佳為0.020～0.050質量%。再者，成分(D)之含量可藉由通常所知之方法進行分析。具體而言，可列舉下述實施例所記載之方法。When the beverage composition of the present invention is a sports drink, sodium at a concentration of 0.010% by mass or more is contained as the component (D) in the beverage composition. From the viewpoint of suppressing astringency, the content of ingredient (D) in the sports drink is preferably 0.013 mass% or more, more preferably 0.015 mass% or more, still more preferably 0.018 mass% or more, still more preferably 0.020 mass% or more, and from the viewpoint of saltiness, it is preferably 0.080 mass% or less, more preferably 0.060 mass% or less, further preferably 0.055 mass% or less, still more preferably 0.050 mass% or less. The content range of component (D) in the beverage composition of the present invention is preferably 0.013 to 0.080 mass %, more preferably 0.015 to 0.060 mass %, further preferably 0.018 to 0.055 mass %, and more preferably Preferably, it is 0.020-0.050% by mass. Furthermore, the content of component (D) can be analyzed by commonly known methods. Specific examples include methods described in the following examples.
於本發明之飲料組合物為RTD之情形時，亦可為容器裝飲料。作為容器，只要為通常之包裝容器，則並無特別限定，例如可列舉：以聚對苯二甲酸乙二酯為主成分之成形容器(所謂PET(Polyethylene Terephthalate，聚對苯二甲酸乙二酯)瓶)、金屬罐、與金屬箔或塑料膜複合而成之紙容器、瓶等。When the beverage composition of the present invention is an RTD, it may also be a container-packed beverage. The container is not particularly limited as long as it is a normal packaging container. For example, a molded container containing polyethylene terephthalate as the main component (so-called PET (Polyethylene Terephthalate, polyethylene terephthalate) ) bottles), metal cans, paper containers, bottles, etc. composed of metal foil or plastic film.
又，於本發明之飲料組合物為RTD之情形時，可經加熱殺菌。作為加熱殺菌方法，只要適於應適用之法規(於日本為食品衛生法)所規定之條件則並無特別限定。例如，只要將茶飲料填充至容器包裝中，於栓緊或密封後進行殺菌即可；或將經附帶自記溫度計之殺菌器等殺菌者或經過濾器等除菌者自動地填充至容器包裝後，栓緊或密封即可。更具體而言，可列舉蒸煮殺菌、高溫短時間殺菌法(HTST法)、超高溫殺菌法(UHT法)等。In addition, when the beverage composition of the present invention is RTD, it can be sterilized by heating. The heat sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable laws and regulations (in Japan, the Food Sanitation Law). For example, you only need to fill tea beverages into containers and packages, and then sterilize them after tightening or sealing them; or you can automatically fill the containers and packages after they have been sterilized by a sterilizer with a self-recording thermometer or sterilized by a filter, etc. Just tie or seal. More specifically, retort sterilization, high-temperature short-time sterilization (HTST method), ultra-high temperature sterilization (UHT method), etc. are included.
又，加熱殺菌可藉由使容器內之中心部之溫度為85℃並加熱30分鐘之方法、或具有與此同等以上之效力之方法來進行。例如可於F0值成為0.005～40、較佳為0.006～35、進而較佳為0.007～30之條件下進行加熱殺菌。此處，本說明書中所謂「F0值」，意指對於將飲料組合物進行加熱殺菌之情形時之加熱殺菌效果進行評估之值，相當於標準化為基準溫度(121.1℃)之情形時之加熱時間(分鐘)。F0值係用相對於容器內溫度之致死率(於121.1℃為1)乘以加熱時間(分鐘)而算出。致死率可根據致死率表(藤卷正生等人，「食品工業」，恆星社厚生閣，1985年，1049頁)求出。算出F0值時，可採用一般使用之面積計算法、公式法等(例如參照谷川等人《罐裝製造學》頁220，恆星社厚生閣)。於本發明中，為了將F0值設定為特定之值，例如只要根據預先所得之致死率曲線來決定適宜加熱溫度、加熱時間即可。In addition, heat sterilization can be performed by a method of heating the container at a temperature of 85°C for 30 minutes at the center of the container, or by a method having an effect equal to or greater than this. For example, heat sterilization can be performed under the condition that the F0 value becomes 0.005 to 40, preferably 0.006 to 35, and further preferably 0.007 to 30. Here, the "F0 value" in this specification means a value for evaluating the heat sterilization effect when the beverage composition is heat sterilized, and is equivalent to the heating time when normalized to the reference temperature (121.1°C) (minute). The F0 value is calculated by multiplying the lethality rate (1 at 121.1°C) by the heating time (minutes) relative to the temperature in the container. The fatality rate can be found based on the fatality rate table (Masaki Fujimaki et al., "Food Industry", Heisheisha Wenshengkaku, 1985, p. 1049). When calculating the F0 value, the commonly used area calculation method, formula method, etc. can be used (for example, refer to page 220 of "Canning Manufacturing Science" by Tanigawa et al., Hengxingshe Health Pavilion). In the present invention, in order to set the F0 value to a specific value, for example, it is only necessary to determine the appropriate heating temperature and heating time based on the lethality curve obtained in advance.
本發明之飲料組合物可利用適當方法進行製造，例如可以如下方法製造：調配成分(A)、(B)及(C)、及視需要之其他成分，並調整成分(A)含量，以及質量比[(B)/(A)]及質量比[(C)/(A)]而進行製造。The beverage composition of the present invention can be produced by an appropriate method. For example, it can be produced by the following method: preparing ingredients (A), (B) and (C), and other ingredients as needed, and adjusting the content and quality of ingredient (A). It is manufactured according to the ratio [(B)/(A)] and the mass ratio [(C)/(A)].
[實施例][Example]
1.非聚合物兒茶素類之分析 對經純水溶解稀釋之試樣，使用高效液相層析儀(型式SCL-10AVP，島津製作所製造)，安裝導入十八烷基之液相層析用填充管柱(L-管柱ODS，4.6 mm×250 mm 粒子徑5 μm：財團法人 化學物質評估研究機構製造)，於35℃管柱溫度下藉由梯度法進行測定。流動相A液係設為含有0.1 mol/L乙酸之蒸餾水溶液，B液係設為含有0.1 mol/L乙酸之乙腈溶液，並於流速為1 mL/分鐘、試樣注入量為10 μL、UV檢測器波長為280 nm之條件下進行。再者，梯度條件如下所述。1. Analysis of non-polymer catechins. Use a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) on a sample dissolved and diluted in pure water, and install an octadecyl-introduced liquid chromatograph. Use packed column (L-column ODS, 4.6 mm ×250 mm, particle diameter 5 μm: manufactured by Chemical Substances Evaluation and Research Foundation), measured by the gradient method at a column temperature of 35°C. Mobile phase A was set to a distilled water solution containing 0.1 mol/L acetic acid, and liquid B was set to an acetonitrile solution containing 0.1 mol/L acetic acid. The flow rate was 1 mL/min, the sample injection volume was 10 μL, and UV The detector wavelength was 280 nm. In addition, the gradient conditions are as follows.
濃度梯度條件(體積%) 時間 A液濃度 B液濃度 0分鐘 97% 3% 5分鐘 97% 3% 37分鐘 80% 20% 43分鐘 80% 20% 43.5分鐘 0% 100% 48.5分鐘 0% 100% 49分鐘 97% 3% 60分鐘 97% 3%Concentration gradient conditions (volume %) Time Concentration of liquid A Concentration of liquid B 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%
2.乙醇之分析 乙醇之分析係依據以下所示之氣相層析法進行。 分析設備係使用GC-14B(島津製作所公司製造)。 分析設備之裝置結構如下所述。 ・檢測器：FID ・管柱：Gaskuropack55，80～100 mesh，3.2 mm×3.1 m2. Analysis of ethanol The analysis of ethanol is carried out according to the gas chromatography method shown below. The analysis equipment used was GC-14B (manufactured by Shimadzu Corporation). The device structure of the analysis equipment is as follows.・Detector: FID ・Column: Gaskuropack55, 80～100 mesh, 3.2mm×3.1m
分析條件如下所示。 ・溫度：試樣注入口及檢測機250℃、管柱130℃ ・氣體壓力：氦氣(載氣)140 kPa、氫氣60 kPa、空氣50 kPa ・注入量：2 μLThe analysis conditions are as follows. ・Temperature: sample injection port and detector 250℃, column 130℃ ・Gas pressure: Helium (carrier gas) 140 kPa, hydrogen 60 kPa, air 50 kPa ・Injection volume: 2 μL
以以下順序製備分析用試樣。 稱取5 g檢體，向其加入水而定容至25 mL。將該溶液進行盤式過濾，而成為試樣溶液。將所製備之試樣溶液供給至氣相層析分析。Prepare samples for analysis in the following sequence. Weigh 5 g of the specimen and add water to adjust the volume to 25 mL. This solution was disk filtered to become a sample solution. The prepared sample solution was submitted to gas chromatography analysis.
3.丙二醇及甘油之分析 丙二醇及甘油之分析係依據以下所示之氣相層析法進行。分析設備係使用GCMS-QP2020(島津製作所公司製造)。分析設備之裝置結構如下所示。 ・檢測器：MS ・管柱：InertCap WAX-HT(30 m(長度)、0.25 mm(內徑)、0.25 μm(膜厚))3. Analysis of propylene glycol and glycerol The analysis of propylene glycol and glycerol was carried out according to the gas chromatography method shown below. The analysis equipment used was GCMS-QP2020 (manufactured by Shimadzu Corporation). The device structure of the analysis equipment is shown below. ・Detector: MS ・Column: InertCap WAX-HT (30 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness))
分析條件如下所示。 ・管柱溫度：40℃(3 min)→20℃/min→250℃(10 min) ・管柱壓力：定流量模式(49 kPa) ・管柱流量：1 mL/min(He) ・注入口溫度：250℃ ・注入方式：分流(5：1) ・檢測器：MS ・離子源溫度：230℃ ・離子化方法：EI(70 eV) ・掃描範圍：m/z10～800 ・定量離子：丙二醇 m/z 76 甘油 m/z 61The analysis conditions are as follows. ・Column temperature: 40℃(3 min)→20℃/min→250℃(10 min) ・Column pressure: constant flow mode (49 kPa) ・Column flow rate: 1 mL/min (He) ・Injection port temperature: 250℃ ・Injection method: split (5:1) ・Detector: MS ・Ion source temperature: 230℃ ・Ionization method: EI (70 eV) ・Scanning range: m/z10～800 ・Quantitative ion: propylene glycol m/z 76 Glycerol m/z 61
以如下順序製備分析用試樣。 稱取5 g檢體，向其加入四氫呋喃而定容至25 mL。將該溶液利用0.2 μm薄膜過濾器進行過濾，將l μL濾液注入至GC/MS。定量係將丙二醇、甘油利用THF進行稀釋而製備濃度已知之溶液。然後，根據該溶液標品之峰面積及製備濃度而製作校準曲線，求出試樣之丙二醇及甘油含量。再者，定量係使用所測定之定量離子之峰面積。Prepare samples for analysis in the following sequence. Weigh 5 g of the sample and add tetrahydrofuran to adjust the volume to 25 mL. The solution was filtered with a 0.2 μm membrane filter, and 1 μL of the filtrate was injected into the GC/MS. The quantitative method is to dilute propylene glycol and glycerol with THF to prepare a solution with a known concentration. Then, a calibration curve is made based on the peak area and preparation concentration of the solution standard, and the propylene glycol and glycerin contents of the sample are calculated. Furthermore, quantification is based on the peak area of the measured quantification ion.
4.紫雲英苷之分析 將試樣溶液利用過濾器(0.45 μm)進行過濾，使用高效液相層析儀(型式LC-20 Prominence，島津製作所製造)，安裝管柱[Cadenza CD-C18(粒子徑3 μm，4.6 mm×150 mm，Imtakt)]，於40℃管柱溫度下藉由梯度法來進行。流動相C液係設為含有0.05質量%乙酸之緩衝溶液，D液係設為乙腈溶液，並於流速為1 mL/分鐘、試樣注入量為10 μL、UV檢測器波長為360 nm之條件下進行。再者，梯度之條件如下所示。4. Analysis of vetch glycosides. Filter the sample solution with a filter (0.45 μm), use a high-performance liquid chromatograph (type LC-20 Prominence, manufactured by Shimadzu Corporation), and install a column [Cadenza CD-C18 (particle diameter) 3 μm, 4.6 mm ×150 mm, Imtakt)], carried out by the gradient method at a column temperature of 40°C. The mobile phase C solution is set to a buffer solution containing 0.05 mass% acetic acid, and the D solution is set to an acetonitrile solution. The flow rate is 1 mL/min, the sample injection volume is 10 μL, and the UV detector wavelength is 360 nm. proceed below. Furthermore, the gradient conditions are as follows.
濃度梯度條件(體積%) 時間(分鐘) C液濃度 D液濃度 0 85% 15% 20 80% 20% 35 10% 90% 50 10% 90% 50.1 85% 15% 60 85% 15%Concentration gradient conditions (volume %) Time (minutes) C liquid concentration D liquid concentration 0 85% 15% 20 80% 20% 35 10% 90% 50 10% 90% 50.1 85% 15% 60 85% 15%
又，使用紫雲英苷之標準品而製備濃度已知之溶液，並供給至高效液相層析儀分析，藉此製作校準曲線，以紫雲英苷作為指標，進行上述試樣溶液中之紫雲英苷之定量。In addition, a standard substance of vetch glycoside is used to prepare a solution with a known concentration, and the solution is supplied to a high-performance liquid chromatograph for analysis, whereby a calibration curve is prepared, and the vetch glycoside is used as an index to quantify the vetch glycoside in the above sample solution.
5.pH值測定 量取30 mL檢體50 mL之燒杯中，使用pH計(HORIBA 小型pH計，堀場製作所製造)，將溫度調整至20℃而進行測定。5. pH value determination 30 mL of the sample was measured into a 50 mL beaker, and a pH meter (HORIBA small pH meter, manufactured by Horiba Manufacturing Co., Ltd.) was used to adjust the temperature to 20°C and measure.
6.鈉離子之測定 向2 g試樣加入5 mL 10%鹽酸，並於水浴上蒸乾。進而加入5 mL之10%鹽酸，於加溫後，將總量過濾至容量瓶，利用水進行定容。使用1%鹽酸稀釋至適當濃度以進入校準曲線之範圍內，加入20000 ppm之鍶液2.5 mL，將經定容者作為試驗溶液。使用原子吸光光度計，測定試驗溶液之吸光度，根據預先製作之校準曲線進行鈉之定量。6. Determination of sodium ions Add 5 mL of 10% hydrochloric acid to 2 g of sample and evaporate to dryness on a water bath. Then add 5 mL of 10% hydrochloric acid, and after heating, filter the total amount into a volumetric flask, and dilute to volume with water. Use 1% hydrochloric acid to dilute to an appropriate concentration to fall within the range of the calibration curve, add 2.5 mL of 20,000 ppm strontium solution, and use the adjusted volume as the test solution. Use an atomic absorption photometer to measure the absorbance of the test solution, and quantify sodium based on the pre-made calibration curve.
・原子吸光光度計：AA-7000(島津製作所製造) ・火焰：空氣-乙炔 ・測定波長：589.0 nm・Atomic absorption photometer: AA-7000 (manufactured by Shimadzu Corporation) ・Flame: air-acetylene ・Measurement wavelength: 589.0 nm
製造例1 茶萃取液I之製造 將30 g煎茶葉(宮崎縣產、鹿兒島縣產)投入至2000 g之90℃之熱水中，進行3分鐘萃取，去除茶葉渣後，將液溫冷卻至20℃，獲得茶萃取液I。所獲得之茶萃取液I之非聚合物兒茶素類之含量為80 mg/100mL。再者，未檢測出紫雲英苷。Manufacturing example 1 Production of Tea Extract I Put 30 g of sencha leaves (produced in Miyazaki Prefecture and Kagoshima Prefecture) into 2000 g of hot water at 90°C and perform extraction for 3 minutes. After removing the tea residue, the liquid temperature is cooled to 20°C to obtain tea extract I. . The content of non-polymer catechins in the obtained tea extract I was 80 mg/100 mL. Furthermore, vetch glycoside was not detected.
參考例1 將製造例1中所獲得之茶萃取液I與離子交換水以表2所示之比率進行調配，繼而利用碳酸氫鈉進行調整以使pH值成為5.8，繼而利用離子交換水將總量調整為100質量%，而獲得綠茶飲料。繼而，將所獲得之綠茶飲料填充至容量200 mL之PET瓶中，進行加熱殺菌(後混合方式)。殺菌條件係於85℃下進行30分鐘，F0值為0.0074。然後，對所獲得之容器裝綠茶飲料進行分析。將其結果示於表2。Reference example 1 The tea extract liquid I obtained in Production Example 1 and ion-exchanged water were prepared at the ratio shown in Table 2, and then adjusted with sodium bicarbonate so that the pH value became 5.8, and then the total amount was adjusted with ion-exchanged water to 100% by mass, and obtain a green tea drink. Then, the obtained green tea beverage was filled into a PET bottle with a capacity of 200 mL, and heat sterilization was performed (post-mixing method). Sterilization conditions were carried out at 85°C for 30 minutes, and the F0 value was 0.0074. Then, the obtained container-packed green tea beverage was analyzed. The results are shown in Table 2.
比較例1、4 進而，將茶萃取物II(Teavigo，太陽化學公司製造，表沒食子兒茶素沒食子酸酯94質量%，沒食子酸酯體率100質量%，以下相同)以表2所示之比率進行調配，除此以外，藉由與參考例1相同之操作製備容器裝綠茶飲料。然後，對所獲得之容器裝綠茶飲料進行分析。將其結果示於表2。Comparative Examples 1 and 4 Furthermore, tea extract II (Teavigo, manufactured by Taiyo Chemical Co., Ltd., epigallocatechin gallate 94% by mass, gallate body ratio 100% by mass, the same below) is shown in Table 2 The container-packed green tea beverage was prepared by the same operation as Reference Example 1, except that the ratio was adjusted. Then, the obtained container-packed green tea beverage was analyzed. The results are shown in Table 2.
比較例2 進而，將茶萃取物II及乙醇以表2所示之比率進行調配，除此以外，藉由與參考例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與參考例1相同之方式進行分析。將其結果示於表2。Comparative example 2 Furthermore, a packaged green tea beverage was prepared by the same operation as Reference Example 1 except that tea extract II and ethanol were prepared at the ratio shown in Table 2. The obtained packaged green tea beverage was analyzed in the same manner as Reference Example 1. The results are shown in Table 2.
比較例3 進而，將茶萃取物II及紫雲英苷試劑(Sigma-Aldrich Japan有限公司製造，番鬱金黃素3-β-D-葡萄哌喃糖苷，紫雲英苷97質量%，以下相同)以表2所示之比率進行調配，除此以外，藉由與參考例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與參考例1同樣之方式進行分析。將其結果示於表2。Comparative example 3 Furthermore, the tea extract II and vetch glycoside reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., strydophorin 3-β-D-glucopyranoside, vetch glycoside 97% by mass, the same below) were prepared as shown in Table 2 A container-packed green tea beverage was prepared by the same operation as Reference Example 1, except that the ratio was adjusted. The obtained packaged green tea beverage was analyzed in the same manner as Reference Example 1. The results are shown in Table 2.
比較例5 進而，將茶萃取物II與乙醇、紫雲英苷試劑以表2所示之比率進行調配，除此以外，藉由與參考例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與參考例1同樣之方式進行分析。將其結果示於表2。Comparative example 5 Furthermore, a containerized green tea beverage was prepared by the same operation as Reference Example 1, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 2. The obtained packaged green tea beverage was analyzed in the same manner as Reference Example 1. The results are shown in Table 2.
實施例1～6 進而，將茶萃取物II、乙醇及紫雲英苷試劑以表2所示之比率進行調配，除此以外，藉由與參考例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與參考例1同樣之方式進行分析。將其結果示於表2。Examples 1 to 6 Furthermore, a containerized green tea beverage was prepared by the same operation as Reference Example 1, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 2. The obtained packaged green tea beverage was analyzed in the same manner as Reference Example 1. The results are shown in Table 2.
官能評估1 4名專業官能檢查員對實施例1～6、比較例1～5及參考例1中所獲得之各容器裝綠茶飲料之「澀味」進行官能試驗。官能試驗係以如下順序進行。首先，向參考例1之容器裝綠茶飲料調配表1所示量之茶萃取物II，製備將「澀味」之強度調整為9個等級之「澀味標準容器裝綠茶飲料」。然後，關於各濃度之「澀味標準容器裝綠茶飲料」，4名專業官能檢查員對表1所示之評分達成共識。繼而，各專業官能檢查員自評分之數值較高之「澀味標準容器裝綠茶飲料」起依序攝取，記憶「澀味」之強度。繼而，各專業官能檢查員攝取各容器裝綠茶飲料，評估「澀味」之程度，自「澀味標準容器裝綠茶飲料」中確定最接近「澀味」者。然後，基於各專業官能檢查員所決定之評分，並根據協議每隔「0.5」來決定最終評分。將其結果示於表2。再者，評分之數值越小，意味著越能強烈地感受到「澀味」。Sensory Assessment 1 Four professional sensory inspectors conducted a sensory test on the "astringency" of each packaged green tea beverage obtained in Examples 1 to 6, Comparative Examples 1 to 5, and Reference Example 1. Functional testing was performed in the following order. First, the amount of tea extract II shown in Table 1 was prepared into the packaged green tea beverage of Reference Example 1, and the "astringent standard packaged green tea beverage" in which the intensity of "astringency" was adjusted to 9 levels was prepared. Then, four professional sensory inspectors reached a consensus on the scores shown in Table 1 for the "astringent standard container-packed green tea beverage" of each concentration. Then, each professional sensory examiner ingested the "astringent standard container-packed green tea beverage" in order starting from the one with the higher score, and memorized the intensity of the "astringency". Then, professional sensory inspectors took in each container of green tea drinks, evaluated the degree of "astringency", and determined the closest "astringency" from the "astringency standard container-packed green tea drinks". Then, based on the scores determined by each professional functional examiner, the final score is determined every "0.5" according to the agreement. The results are shown in Table 2. Furthermore, the smaller the score, the stronger the "astringency" is felt.
[表1]
＜澀味標準容器裝綠茶飲料＞
[表2]
如比較例5所示，於非聚合物兒茶素類濃度較低之情形時，無法確認到利用乙醇、紫雲英苷所得之澀味改善效果。相對於此，如實施例1～6所示，可知於非聚合物兒茶素類得到強化之飲料組合物中，優異地發揮利用乙醇、紫雲英苷所得之澀味改善效果。As shown in Comparative Example 5, when the concentration of non-polymer catechins is low, the astringency-improving effect of ethanol and vetch glycoside cannot be confirmed. On the other hand, as shown in Examples 1 to 6, it was found that the astringency-improving effect obtained by ethanol and vetch glycosides is excellently exerted in a beverage composition in which non-polymer catechins are fortified.
實施例7 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Example 7 A container-packed green tea beverage was prepared by the same operation as Example 2, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
實施例8 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與實施例4相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例4相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Example 8 A container-packed green tea beverage was prepared by the same operation as Example 4, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 4, and a functional test was performed based on functional evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
實施例9 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與實施例5相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例5相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Example 9 A container-packed green tea beverage was prepared by the same operation as in Example 5, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 5, and a functional test was performed based on functional evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
比較例6 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與比較例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Comparative example 6 A container-packed green tea beverage was prepared by the same operation as Comparative Example 1, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as Comparative Example 1, and a functional test was performed based on the functional evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
比較例7 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與比較例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Comparative example 7 A container-packed green tea beverage was prepared by the same operation as Comparative Example 2, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 2, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
比較例8 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與比較例3相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例3相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Comparative example 8 A container-packed green tea beverage was prepared by the same operation as Comparative Example 3, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 3, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
比較例9 將茶萃取物II以表3所示之比率進行調配，除此以外，藉由與實施例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表3。Comparative example 9 A container-packed green tea beverage was prepared by the same operation as Example 1, except that the tea extract II was prepared at the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 1, and a functional test was performed based on functional evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
[表3]
實施例10 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與實施例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Example 10 A container-packed green tea beverage was prepared by the same operation as Example 1, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 1, and a functional test was performed based on functional evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
實施例11 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Example 11 A containerized green tea beverage was prepared by the same operation as Example 2, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
實施例12 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與實施例3相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例3相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Example 12 A container-packed green tea beverage was prepared by the same operation as Example 3, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 3, and a functional test was performed based on functional evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
比較例10 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與比較例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Comparative example 10 A container-packed green tea beverage was prepared by the same operation as Comparative Example 1, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as Comparative Example 1, and a functional test was performed based on the functional evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
比較例11 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與比較例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Comparative example 11 A container-packed green tea beverage was prepared by the same operation as Comparative Example 2, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 2, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
比較例12 將茶萃取物II以表4所示之比率進行調配，除此以外，藉由與比較例3相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例3相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表4。Comparative example 12 A container-packed green tea beverage was prepared by the same operation as Comparative Example 3, except that the tea extract II was prepared at the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 3, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
[表4]
實施例13 將茶萃取物II以表5所示之比率進行調配，除此以外，藉由與實施例4相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例4相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表5。Example 13 A container-packed green tea beverage was prepared by the same operation as Example 4, except that the tea extract II was prepared at the ratio shown in Table 5. The obtained packaged green tea beverage was analyzed in the same manner as in Example 4, and a functional test was performed based on functional evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.
比較例13 將茶萃取物II以表5所示之比率進行調配，除此以外，藉由與比較例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與參考例1之結果一同示於表5。Comparative example 13 A container-packed green tea beverage was prepared by the same operation as Comparative Example 1, except that the tea extract II was prepared at the ratio shown in Table 5. The obtained packaged green tea beverage was analyzed in the same manner as Comparative Example 1, and a functional test was performed based on the functional evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.
[表5]
實施例14～16 除茶萃取物II之外，進而調配茶萃取物III(兒茶素水合物，Cayman Chemical公司製造，兒茶素98質量%，沒食子酸酯體率0質量%，以下相同)以成為表6所示之沒食子酸酯體率，除此以外，藉由與實施例8同樣之操作製備容器裝綠茶飲料。對於所獲得之各容器裝綠茶飲料，以與實施例8相同之方式進行分析。又，官能評估基於官能評估1進行。將分析及官能評估之結果與實施例8、比較例6、7及參考例1之結果一同示於表6。Examples 14 to 16 In addition to tea extract II, tea extract III (catechin hydrate, manufactured by Cayman Chemical Co., Ltd., catechin 98 mass%, gallate body rate 0 mass%, the following Same) as shown in Table 6, except for achieving the gallate body ratio shown in Table 6, a containerized green tea beverage was prepared by the same operation as Example 8. Each of the obtained packaged green tea beverages was analyzed in the same manner as in Example 8. In addition, the sensory evaluation was performed based on the sensory evaluation 1. The results of analysis and sensory evaluation are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
比較例14、16、18 除茶萃取物II之外，進而調配茶萃取物III以成為表6所示之沒食子酸酯體率，除此以外，藉由與比較例6同樣之操作製備加熱殺菌容器裝綠茶飲料。對於所獲得之各經加熱殺菌之容器裝綠茶飲料，以與比較例6相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例8、比較例6、7及參考例1之結果一同示於表6。Comparative Examples 14, 16, and 18 In addition to tea extract II, tea extract III was further prepared to obtain the gallate body ratio shown in Table 6. In addition, the preparation was performed in the same manner as Comparative Example 6. Heat sterilized container for green tea beverage. Each of the obtained heat-sterilized container-packed green tea beverages was analyzed in the same manner as in Comparative Example 6, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
比較例15、17、19 除茶萃取物II之外，進而調配茶萃取物III以成為表7所示之沒食子酸酯體率，除此以外，藉由與比較例7同樣之操作製備加熱殺菌容器裝綠茶飲料。對於所獲得之各經加熱殺菌之容器裝綠茶飲料，以與比較例7相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例8、比較例6、7及參考例1之結果一同示於表6。Comparative Examples 15, 17, and 19 In addition to tea extract II, tea extract III was further prepared to obtain the gallate body ratio shown in Table 7. Except for this, the preparation was carried out in the same manner as Comparative Example 7. Heat sterilized container for green tea beverage. Each of the obtained heat-sterilized container-packed green tea beverages was analyzed in the same manner as in Comparative Example 7, and a sensory test was performed based on sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
[表6]
實施例17～19及比較例20 將乙醇以表7所示之比率進行調配，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表7。Examples 17 to 19 and Comparative Example 20 A container-packed green tea beverage was prepared by the same operation as Example 2, except that ethanol was prepared at the ratio shown in Table 7. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 7 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
[表7]
實施例20、21 將乙醇以表8所示之比率進行調配，除此以外，藉由與實施例10相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例10相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例10、比較例10～12及參考例1之結果一同示於表8。Examples 20 and 21 A container-packed green tea beverage was prepared by the same operation as Example 10, except that ethanol was prepared at the ratio shown in Table 8. The obtained packaged green tea beverage was analyzed in the same manner as in Example 10, and a functional test was performed based on functional evaluation 1. The results are shown in Table 8 together with the results of Example 10, Comparative Examples 10 to 12, and Reference Example 1.
[表8]
實施例22～24 將丙二醇以表9所示之比率進行調配以代替乙醇，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表9。Examples 22 to 24 A containerized green tea beverage was prepared by the same operation as Example 2 except that propylene glycol was prepared at the ratio shown in Table 9 instead of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
實施例25 將乙醇及丙二醇以表9所示之比率進行調配以代替乙醇，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表9。Example 25 Except that ethanol and propylene glycol were prepared at the ratio shown in Table 9 instead of ethanol, a container-packed green tea beverage was prepared by the same operation as in Example 2. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
比較例21 將丙二醇以表9所示之比率進行調配，除此以外，藉由與比較例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表9。Comparative example 21 A container-packed green tea beverage was prepared by the same operation as Comparative Example 1, except that propylene glycol was prepared at the ratio shown in Table 9. The obtained packaged green tea beverage was analyzed in the same manner as Comparative Example 1, and a functional test was performed based on the functional evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
[表9]
實施例26～28 將甘油以表10所示之比率進行調配以代替乙醇，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表10。Examples 26-28 A containerized green tea beverage was prepared by the same operation as Example 2 except that glycerin was prepared at the ratio shown in Table 10 instead of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
實施例29 將乙醇及甘油以表10所示之比率進行調配以代替乙醇，除此以外，藉由與實施例2相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與實施例2相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表10。Example 29 A container-packed green tea beverage was prepared by the same operation as Example 2, except that ethanol and glycerin were prepared at the ratio shown in Table 10 instead of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a functional test was performed based on functional evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
比較例22 將甘油以表10所示之比率進行調配，除此以外，藉由與比較例1相同之操作製備容器裝綠茶飲料。對於所獲得之容器裝綠茶飲料，以與比較例1相同之方式進行分析，基於官能評估1進行官能試驗。將其結果與實施例2、比較例1～3及參考例1之結果一同示於表10。Comparative example 22 A container-packed green tea beverage was prepared by the same operation as Comparative Example 1, except that glycerin was prepared at the ratio shown in Table 10. The obtained packaged green tea beverage was analyzed in the same manner as Comparative Example 1, and a functional test was performed based on the functional evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
[表10]
參考例2 將市售粉末飲料(寶礦力水得，1 L用粉末，大塚製藥股份有限公司)利用離子交換水以總量成為1 L之方式進行稀釋，而製備非碳酸酸性飲料。繼而，將所獲得之非碳酸酸性飲料填充至容量200 mL之PET瓶中，進行加熱殺菌(後混合方式)，而獲得容器裝非碳酸酸性飲料。殺菌條件係以85℃、30分鐘進行，F0值為0.0074。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。將其結果示於表12。Reference example 2 A commercially available powdered drink (Pocari Water, 1 L powder, Otsuka Pharmaceutical Co., Ltd.) was diluted with ion-exchanged water so that the total amount became 1 L, and a non-carbonated acidic drink was prepared. Then, the obtained non-carbonated acidic beverage was filled into a PET bottle with a capacity of 200 mL, and heat sterilization was performed (post-mixing method) to obtain a container-packed non-carbonated acidic beverage. The sterilization conditions were 85°C and 30 minutes, and the F0 value was 0.0074. Then, the obtained containerized non-carbonated acidic beverage was analyzed. Then, the obtained containerized non-carbonated acidic beverage was analyzed. The results are shown in Table 12.
比較例23 進而將茶萃取物II以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。然後，對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Comparative example 23 Furthermore, the container-packed non-carbonated acidic beverage was prepared by the same operation as Reference Example 2 except that the tea extract II was prepared at the ratio shown in Table 12. Then, the obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
比較例24 進而將茶萃取物II及乙醇以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Comparative example 24 Furthermore, the container-packed non-carbonated acidic beverage was prepared by the same operation as Reference Example 2 except that tea extract II and ethanol were prepared at the ratio shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
比較例25 進而將茶萃取物II及丙二醇以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Comparative example 25 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2, except that tea extract II and propylene glycol were prepared at the ratio shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
比較例26 進而將茶萃取物II及甘油以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Comparative example 26 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2, except that the tea extract II and glycerol were prepared at the ratio shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
比較例27 進而將茶萃取物II及紫雲英苷試劑以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Comparative example 27 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2, except that the tea extract II and the vetch glycoside reagent were prepared at the ratio shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
實施例30 進而將茶萃取物II、乙醇及紫雲英苷試劑以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Example 30 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
實施例31 進而將茶萃取物II、丙二醇及紫雲英苷試劑以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Example 31 Furthermore, the tea extract II, propylene glycol, and vetch glycoside reagent were prepared at the ratios shown in Table 12, and a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
實施例32 進而將茶萃取物II、甘油及紫雲英苷試劑以表12所示之比率進行調配，除此以外，藉由與參考例2相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例2相同之方式進行分析。將其結果示於表12。Example 32 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 2, except that the tea extract II, glycerol, and vetch glycoside reagent were prepared at the ratios shown in Table 12. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
官能評估2 4名專業官能檢查員對實施例30～32、比較例23～27及參考例2中所得之各容器裝非碳酸酸性飲料之「澀味」進行了官能試驗。官能試驗係以如下順序進行。首先，向參考例2之容器裝非碳酸酸性飲料調配表11所示量之茶萃取物II，而製備將「澀味」之強度調整為10個等級之「澀味標準容器裝非碳酸酸性飲料」。然後，對於各濃度之「澀味標準容器裝非碳酸酸性飲料」，4名專業官能檢查員對表11所示評分達成共識。繼而，各專業官能檢查員自評分之數值較高之「澀味標準容器裝非碳酸酸性飲料」起依序攝取，記憶「澀味」之強度。繼而，各專業官能檢查員攝取各容器裝非碳酸酸性飲料，評估「澀味」之程度，自「澀味標準容器裝非碳酸酸性飲料」中確定最接近「澀味」者。然後，基於各專業官能檢查員所決定之評分，並根據協議每隔「0.5」來決定最終評分。將其結果示於表12。再者，評分之數值越小，意味著越能強烈地感受到「澀味」。Sensory Assessment 2 Four professional sensory inspectors conducted a sensory test on the "astringency" of each packaged non-carbonated acidic beverage obtained in Examples 30 to 32, Comparative Examples 23 to 27, and Reference Example 2. Functional testing was performed in the following order. First, the amount of tea extract II shown in Table 11 was prepared into the packaged non-carbonated acidic beverage of Reference Example 2, and the "astringency standard packaged non-carbonated acidic beverage" in which the intensity of "astringency" was adjusted to 10 levels was prepared. ”. Then, for each concentration of "astringent standard container-packed non-carbonated acidic beverage", four professional sensory inspectors reached a consensus on the scores shown in Table 11. Then, each professional sensory examiner ingested the "astringent standard container-packed non-carbonated acidic beverage" in order from the one with the higher score, and memorized the intensity of the "astringency". Then, each professional sensory inspector takes each container of non-carbonated acidic beverages, evaluates the degree of "astringency", and determines the one closest to the "astringency" among the "astringent standard container-packed non-carbonated acidic beverages". Then, based on the scores determined by each professional functional examiner, the final score is determined every "0.5" according to the agreement. The results are shown in Table 12. Furthermore, the smaller the score, the stronger the "astringency" is felt.
[表11]
＜澀味標準容器裝非碳酸酸性飲料＞
[表12]
參考例3、4 將酸味料(檸檬酸)以外之表14所示之各成分利用離子交換水進行調配，繼而利用酸味料進行調整以成為特定之pH值後，利用離子交換水將總量調整至100質量%，而獲得非碳酸酸性飲料。繼而，將所獲得之非碳酸酸性飲料填充至容量200 mL之PET瓶中，進行加熱殺菌(後混合方式、)而獲得容器裝非碳酸酸性飲料。殺菌條件係以85℃、30分鐘進行，F0值為0.0074。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。將其結果示於表14。Reference examples 3 and 4 Each component shown in Table 14 except the sour agent (citric acid) was prepared with ion-exchange water, and then adjusted to a specific pH value with the sour agent, and then the total amount was adjusted to 100 mass % with ion-exchange water. Instead get a non-carbonated acidic drink. Then, the obtained non-carbonated acidic beverage was filled into a PET bottle with a capacity of 200 mL, and heat sterilization was performed (post-mixing method) to obtain a containerized non-carbonated acidic beverage. The sterilization conditions were 85°C and 30 minutes, and the F0 value was 0.0074. Then, the obtained containerized non-carbonated acidic beverage was analyzed. Then, the obtained containerized non-carbonated acidic beverage was analyzed. The results are shown in Table 14.
比較例28 進而將茶萃取物II以表14所示之比率進行調配，除此以外，藉由與參考例3相同之操作製備容器裝非碳酸酸性飲料。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。將其結果示於表14。Comparative example 28 Furthermore, a container-packed non-carbonated acidic beverage was prepared by the same operation as Reference Example 3, except that the tea extract II was prepared at the ratio shown in Table 14. Then, the obtained containerized non-carbonated acidic beverage was analyzed. The results are shown in Table 14.
比較例29 進而將萃取物II以表14所示之比率進行調配，除此以外，藉由與參考例4相同之操作製備容器裝非碳酸酸性飲料。然後，對於所獲得之容器裝非碳酸酸性飲料進行分析。將其結果示於表14。Comparative example 29 Furthermore, the container-packed non-carbonated acidic beverage was prepared by the same operation as Reference Example 4 except that the extract II was prepared at the ratio shown in Table 14. Then, the obtained containerized non-carbonated acidic beverage was analyzed. The results are shown in Table 14.
實施例33 進而將茶萃取物II、乙醇及紫雲英苷試劑以表14所示之比率進行調配，除此以外，藉由與參考例3相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例3相同之方式進行分析。將其結果示於表14。Example 33 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 3, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 14. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 3. The results are shown in Table 14.
實施例34 進而將茶萃取物II、乙醇及紫雲英苷試劑以表14所示之比率進行調配，除此以外，藉由與參考例4相同之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與參考例4相同之方式進行分析。將其結果示於表14。Example 34 Furthermore, a containerized non-carbonated acidic beverage was prepared by the same operation as Reference Example 4, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 14. The obtained container-packed non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 4. The results are shown in Table 14.
官能評估3 4名專業官能檢查員對實施例33、34、比較例28、29及參考例3、4中所得之各容器裝非碳酸酸性飲料之「澀味」進行了官能試驗。官能試驗係以如下順序進行。首先，向參考例3之容器裝非碳酸酸性飲料調配表13所示量之茶萃取物II，製備將「澀味」之強度調整為10個等級之「澀味標準容器裝非碳酸酸性飲料」。然後，對於各濃度之「澀味標準容器裝非碳酸酸性飲料」，4名專業官能檢查員對表13所示評分達成共識。繼而，各專業官能檢查員自評分之數值較高之「澀味標準容器裝非碳酸酸性飲料」起依序攝取，記憶「澀味」之強度。繼而，各專業官能檢查員攝取各容器裝綠茶飲料，評估「澀味」之程度，自「澀味標準容器裝非碳酸酸性飲料」中確定最接近「澀味」者。然後，基於各專業官能檢查員所決定之評分，並根據協議每隔「0.5」來決定最終評分。將其結果示於表14。再者，評分之數值越小，意味著越能強烈地感受到「澀味」。Sensory Assessment 3 Four professional sensory inspectors conducted a sensory test on the "astringency" of each packaged non-carbonated acidic beverage obtained in Examples 33 and 34, Comparative Examples 28 and 29, and Reference Examples 3 and 4. Functional testing was performed in the following order. First, the amount of tea extract II shown in Table 13 was prepared into the packaged non-carbonated acidic beverage of Reference Example 3, and the "astringent standard packaged non-carbonated acidic beverage" in which the intensity of "astringency" was adjusted to 10 levels was prepared. . Then, for each concentration of "astringent standard container-packed non-carbonated acidic beverage", four professional sensory inspectors reached a consensus on the scores shown in Table 13. Then, each professional sensory examiner ingested the "astringent standard container-packed non-carbonated acidic beverage" in order from the one with the higher score, and memorized the intensity of the "astringency". Then, professional sensory inspectors took in each container of green tea drinks, evaluated the degree of "astringency", and determined the closest "astringency" from the "astringency standard container-packed non-carbonated acidic beverages". Then, based on the scores determined by each professional functional examiner, the final score is determined every "0.5" according to the agreement. The results are shown in Table 14. Furthermore, the smaller the score, the stronger the "astringency" is felt.
[表13]
＜澀味標準容器裝非碳酸酸性飲料＞
[表14]
實施例35～37 將食鹽以表15所示之比率進行調配，除此以外，藉由與實施例33同樣之操作製備容器裝非碳酸酸性飲料。對於所獲得之容器裝非碳酸酸性飲料，以與實施例33相同之方式進行分析，基於官能評估3進行官能試驗。將其結果與實施例33、比較例28及參考例3之結果一同示於表15。Examples 35 to 37 A container-packed non-carbonated acidic beverage was prepared in the same manner as in Example 33, except that table salt was prepared at the ratio shown in Table 15. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Example 33, and a sensory test was performed based on sensory evaluation 3. The results are shown in Table 15 together with the results of Example 33, Comparative Example 28, and Reference Example 3.
[表15]
參考例5 調配酸味料以外之表17所示之各成分後，攪拌10分鐘而進行溶解。其後，利用酸味料進行調整以使pH值成為3.8，填充至耐熱性容器中而獲得果凍飲料。繼而，將所獲得之果凍飲料進行加熱殺菌(85℃、30分鐘、F0值：0.0074)而獲得容器裝果凍飲料。然後，對於所獲得之容器裝果凍飲料進行分析。將其結果示於表17。Reference example 5 After preparing each component shown in Table 17 except the sour flavoring, stir for 10 minutes to dissolve. Thereafter, the pH value was adjusted to 3.8 using a sour material, and the mixture was filled into a heat-resistant container to obtain a jelly drink. Then, the obtained jelly drink was heat-sterilized (85°C, 30 minutes, F0 value: 0.0074) to obtain a container-packed jelly drink. Then, the obtained container-packed jelly drink was analyzed. The results are shown in Table 17.
比較例30 進而將茶萃取物II以表17所示之比率進行調配，除此以外，藉由與參考例5相同之操作製備容器裝果凍飲料。繼而，對於所獲得之容器裝果凍飲料進行分析。將其結果示於表17。Comparative example 30 Furthermore, the container-packed jelly drink was prepared by the same operation as Reference Example 5, except that the tea extract II was prepared at the ratio shown in Table 17. Next, the obtained container-packed jelly drink was analyzed. The results are shown in Table 17.
實施例38 進而將茶萃取物II、乙醇、及紫雲英苷試劑以表17所示之比率進行調配，除此以外，藉由與參考例5相同之操作製備容器裝果凍飲料。對於所獲得之容器裝果凍飲料，以與參考例5相同之方式進行分析。將其結果示於表17。Example 38 Furthermore, a container-packed jelly drink was prepared by the same operation as Reference Example 5, except that the tea extract II, ethanol, and vetch glycoside reagent were prepared at the ratios shown in Table 17. The obtained container-packed jelly drink was analyzed in the same manner as in Reference Example 5. The results are shown in Table 17.
官能評估4 4名專業官能檢查員對實施例38、比較例30及參考例5中所得之各各容器裝果凍飲料之「澀味」進行了官能試驗。官能試驗係以如下順序進行。首先，向參考例5之容器裝果凍飲料調配表16所示量之茶萃取物II，製備將「澀味」之強度調整為10個等級之「澀味標準容器裝果凍飲料」。然後，對於各濃度之「澀味標準容器裝果凍飲料」，4名專業官能檢查員對表16所示評分達成共識。繼而，各專業官能檢查員自評分之數值較高之「澀味標準容器裝果凍飲料」起依序攝取，記憶「澀味」之強度。繼而，各專業官能檢查員攝取各容器裝果凍飲料，評估「澀味」之程度，自「澀味標準容器裝果凍飲料」中決確定最接近「澀味」者。然後，基於各專業官能檢查員所決定之評分，並根據協議每隔「0.5」來決定最終評分。將其結果示於表17。再者，評分之數值越小，意味著越能強烈地感受到「澀味」。Sensory Assessment 4 Four professional sensory inspectors conducted a sensory test on the "astringency" of each container-packed jelly drink obtained in Example 38, Comparative Example 30, and Reference Example 5. Functional testing was performed in the following order. First, the amount of tea extract II shown in Table 16 was prepared into the containerized jelly drink of Reference Example 5, and the "astringency standard containerized jelly drink" in which the intensity of "astringency" was adjusted to 10 levels was prepared. Then, four professional sensory inspectors reached a consensus on the scores shown in Table 16 for the "astringent standard container-packed jelly drinks" of each concentration. Then, each professional sensory examiner took the "astringent standard container-packed jelly drink" in order from the one with the higher score, and memorized the intensity of the "astringency". Then, each professional sensory inspector takes in each container of jelly drinks, evaluates the degree of "astringency", and determines the one closest to "astringency" among the "astringency standard container-packed jelly drinks". Then, based on the scores determined by each professional functional examiner, the final score is determined every "0.5" according to the agreement. The results are shown in Table 17. Furthermore, the smaller the score, the stronger the "astringency" is felt.
[表16]
＜澀味標準容器裝果凍飲料＞
[表17]
自表2～10、12、14、15、17可知：藉由相對於非聚合物兒茶素類，分別以一定量比含有紫雲英苷及特定醇，可獲得非聚合物兒茶素類得到強化，並且澀味得到抑制之飲料組合物。From Tables 2 to 10, 12, 14, 15, and 17, it can be seen that non-polymer catechins can be strengthened by containing vetch glycosides and specific alcohols in a certain quantitative ratio relative to non-polymer catechins. , and a beverage composition with suppressed astringency.
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