WO2005053415A1 - 容器詰飲料 - Google Patents
容器詰飲料 Download PDFInfo
- Publication number
- WO2005053415A1 WO2005053415A1 PCT/JP2004/017875 JP2004017875W WO2005053415A1 WO 2005053415 A1 WO2005053415 A1 WO 2005053415A1 JP 2004017875 W JP2004017875 W JP 2004017875W WO 2005053415 A1 WO2005053415 A1 WO 2005053415A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- green tea
- tea extract
- caffeine
- weight
- clay
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
-
- 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
- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/38—Reducing or removing alkaloid content from tea extract
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/38—Reducing or removing alkaloid content from tea extract
- A23F3/385—Reducing or removing alkaloid content from tea extract using flocculating, precipitating, adsorbing or complex-forming agents, or ion-exchangers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
- A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline
- A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
Definitions
- the present invention relates to a packaged beverage containing a low-caffeine green tea extract and a method for producing the low-caffeine green tea extract.
- Patent Documents 1-2 It is known that force techins have a cholesterol increase inhibitory action, an ex-amylase activity inhibitory action, and the like! / Puru (Patent Documents 1-2). To achieve these physiological effects of catechins, adults need to drink 415 cups of tea per day. For this reason, there is a demand for a technique of blending haptekins in a beverage at a high concentration so that a large amount of haptekins can be ingested more easily. As one of the methods, there is a method in which a concentrate of green tea extract (Patent Literature 3) or the like is used to add kytecin to a beverage in a dissolved state.
- Patent Literature 3 a concentrate of green tea extract
- caffeine components usually contain 2 to 4% by weight. Since caffeine has a central nervous system excitatory effect, it is used to suppress drowsiness, but it is also said to cause adverse effects such as nervousness, nausea, and insomnia due to excessive intake. For this reason, a method for selectively removing only caffeine from a caffeine-containing composition has been studied.
- Patent Document 1 JP-A-60-156614
- Patent Document 2 JP-A-3-133928
- Patent Document 3 JP-A-59-219384
- Patent Document 4 JP 2003-219799 A
- Patent Document 5 JP-A-2003-219800
- Patent Document 6 JP-A-2003-225053
- Patent Document 7 JP-A-2004-147508
- Patent Document 8 JP-A-6-142405
- the present invention relates to a method of mixing a green tea extract with a mixed solution of an organic solvent and water in a weight ratio of 91Z9-97Z3.
- the present invention provides a method for contacting a green tea extract with a mixed solution of an organic solvent and water having a weight ratio of 91Z9-97Z3, with activated carbon and acid clay or activated clay, to obtain a dry weight of the extract.
- An object of the present invention is to provide a method for producing a low-caffeine green tea extract containing 25 to 90% by weight of polymer techins.
- the present invention also relates to a low-caffeine green tea extract containing 40 to 90% by weight of non-polymer techins in a solid content, and a non-polymer catechin / caffeine weight ratio of 25 to 200. Low caffeine green tea extract.
- the present invention provides a caffeine-containing catechin composition
- a caffeine-containing catechin composition comprising dispersing a green tea extract in a mixed solution of an organic solvent and water at a weight ratio of 91Z9-97Z3, and bringing the mixture into contact with activated carbon and acid clay or activated clay. It provides a method for selectively removing caffeine.
- the present invention provides a means for selectively removing caffeine in a green tea extract without remarkably changing the composition of catechins and without deteriorating the hue, and low caffeine produced by the means.
- a packaged beverage containing the green tea extract and the low-caffeine green tea extract In particular, it relates to a packaged non-tea beverage.
- the present invention also relates to a method for selectively removing caffeine in a green tea extract without significantly changing the catechin composition and without deteriorating the hue.
- the inventor of the present invention remarkably changes the catechin composition by bringing a green tea extract into contact with a mixed solution of ethanol and water having a weight ratio of 91Z9-97Z3, with activated carbon and acid clay or activated clay.
- a low-caffeine green tea extract which is a purified green tea extract from which caffeine has been selectively removed, is obtained without deteriorating the hue and without deteriorating the hue, and the low-caffeine green tea extract is particularly high-concentration catechin. It was found that the flavor of non-tea-based packaged beverages among the beverages of the same type was good.
- caffeine in a green tea extract can be selectively removed without significantly changing the composition of catechins and without deteriorating the hue. Can be extracted efficiently. Furthermore, when the obtained low-caffeine green tea extract is blended, a packaged beverage having a low caffeine content, containing a high concentration of force techins, and having good hue and flavor can be obtained.
- the green tea extract used in the present invention contains one or more non-polymer catechins.
- the non-polymer catechins include catechin, gallocatechin, non-epi-physical techins such as catechin gallate, gallocatechin gallate and the like, and epicatechin and epigallocatechin.
- epkin physical techins such as eppicatechin gallate and epigallocatechin gallate.
- gallate is a generic term for all of the above-mentioned non-polymer catechins such as tetechngallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate.
- the gallo-form is a generic term for gallocatechin, gallocatechin gallate, epigallocatechin, and epigallocatechin gallate in the above non-polymer catechins.
- the mouth-mouth ratio is a weight ratio of the gallo-form in these specific polymer catechins.
- Examples of the green tea extract used in the present invention include an extract obtained from tea leaves such as green tea, black tea, and oolong tea. Other caffeine-containing plant-derived materials, for example, a mixture of caffeine and tea extract such as coffee can be used. As the green tea extract containing such non-polymer catechins, a dried or concentrated extract obtained from green tea leaves is preferable.
- the tea leaves used herein include, more specifically, tea leaves produced from tea leaves obtained from the genus Camellia, for example, C. sinensis, C. assarnica, and Yabutaki species or hybrids thereof. The tea leaves made include green teas such as sencha, sayha, gyokuro, tencha, and roasted tea.
- the tea leaf extract can be obtained by a method such as stirring extraction. At the time of extraction, an organic acid or an organic acid salt such as sodium ascorbate may be added to water in advance. Further, a method of extracting under any non-oxidizing atmosphere while removing dissolved oxygen by boiling degassing or passing an inert gas such as nitrogen gas may be used in combination. The extract thus obtained is dried to obtain the green tea extract used in the present invention.
- the form of the green tea extract includes liquid, slurry, semi-solid and solid forms. From the viewpoint of dispersibility in ethanol, a slurry, semi-solid, or solid state is preferable.
- the green tea extract used in the present invention may be prepared by dissolving or diluting a tea extract concentrate in water instead of drying and using an extract extracted from tea leaves.
- the exudate and the concentrate of the tea extract may be used in combination.
- the concentrate of the tea extract is a concentrate obtained by extracting an extract extracted from tea leaves with hot water or a water-soluble organic solvent.
- green tea extract commercially available rough-textured preparations such as "Polyphenone” manufactured by Tokyo Food Technonone, “Theafran” manufactured by Ito En Co., Ltd., and “Sanfnon” manufactured by Taiyo-Danigaku Co., Ltd. It can also be used as a catechin preparation.
- tea extract an extract extracted using tea leaves belonging to the genus Camellia that has been subjected to a supercritical state contact treatment with carbon dioxide may be used.
- Tea leaves used for criticality extraction may be either raw tea or tea leaves that have been produced if they belong to the genus Camellia.
- Unfermented tea is particularly preferred as the tea leaf thus produced.
- steamed tea leaves ordinary sencha, deep-steamed sencha, gyokuro, kabusecha, tamagreen tea, sayha and the like are preferable.
- jade green tea and Chinese green tea made from pot roasting there are jade green tea and Chinese green tea made from pot roasting.
- steamed tea leaves or blanching are preferred in terms of suppressing the generation of a new flavor derived from tea leaves generated in the kettle.
- an extract containing non-polymer catechins which is a residue obtained by performing supercritical extraction, is obtained.
- there are several techniques for obtaining an aroma component by supercritical extraction of tea leaves JP-A-2001-293076, JP-A-10-77496, JP-A-6-133726, JP-A-6-184591). issue). All of these technologies are technologies that use supercritical extracts of tea leaves, technologies that use residual tea leaves of supercritical extraction, and what components remain in the residual tea leaves. None is described.
- the tea leaf power of the genus Camellia that has been subjected to a contact treatment with carbon dioxide in a supercritical state is produced by a method for producing an extracted tea extract, specifically, the step (A) of wetting green tea leaves, The process consists of a treatment step (B) with carbon dioxide in the state, and an extraction step (C) of a green tea extract of tea leaf power.
- a treatment step (B) with carbon dioxide in the state and an extraction step (C) of a green tea extract of tea leaf power.
- the added amount of ethanol in a mixed solution of ethanol and water is preferably 0.2 to 0.4 part by weight, and more preferably 0.3 to 0.4 part by weight.
- the green tea leaves are preferably allowed to stand at 0-100 ° C for 0.5 hours or more in order to sufficiently wet the leaves.
- the water content in the green tea leaves can be kept constant, so that the green tea flavor in the green tea leaves is efficiently removed.
- the green tea in the green tea remains almost completely in the green tea leaves and is not damaged by this operation.
- the amount of the mixed solution of ethanol and water was 0.02-0.04 parts by weight, and 0.03-0.04 parts by weight per 1 part by weight of carbon dioxide.
- carbon dioxide used is in a supercritical state (pressure 7MPa or more, temperature 31 ° C or more), green tea flavor components can be efficiently removed, but bitter components can be efficiently removed.
- carbon dioxide at 20 to 50 MPa and 35 to 100 ° C, particularly 30 to 40 MPa and 60 to 80 ° C is preferable.
- the amount of carbon dioxide used is preferably at least 20 parts by weight, more preferably 20 to 250 parts by weight, particularly preferably 50 to 150 parts by weight, per 1 part by weight of green tea leaves.
- ethanol and Z or water and the carbon dioxide in a supercritical state are simultaneously brought into contact with green tea leaves.
- an aqueous ethanol solution and supercritical diacidide carbon may be simultaneously brought into contact with green tea leaves, or an aqueous ethanol solution and supercritical diacidide carbon may be mixed in advance to produce green tea leaves. You can contact it.
- an ordinary supercritical extraction device In order to bring the green tea leaves into contact with ethanol and / or water and supercritical carbon dioxide, it is preferable to use an ordinary supercritical extraction device.
- the contact is carried out at a rate of 10-25 parts by weight of supercritical carbon dioxide with respect to 1 part by weight of green tea leaves in general, in order to maintain the amount of water in the tea leaves, although it varies depending on the capacity of the apparatus. Is preferred,.
- step (C) it is preferable to extract from the green tea leaf after contact with carbon dioxide in the supercritical state using 10 to 150 parts by weight of water with respect to 1 part by weight of the green tea leaf.
- the amount of water used is further preferably 20-100 parts by weight, especially 20-50 parts by weight, in order to maximize the extraction efficiency of water-soluble components such as catechin.
- the extraction in step (C) is performed under normal extraction conditions.
- the temperature at the time of extraction from green tea leaves can be appropriately changed depending on the type of tea leaves to be extracted.
- sencha and gyokuro tea are preferably at 60-90 ° C, while gyokuro and kabusecha are at around 50-60 ° C.
- Bancha uses boiling water at 90 ° C.
- the extraction time of green tea leaves is preferably 160 minutes, more preferably 114 minutes, and even more preferably 110 minutes.
- green tea extract used in the present invention a green tea extract containing 25 to 90% by weight, further 25 to 70% by weight, and further 40 to 70% by weight of non-polymeric techins by dry weight is used. This is preferable because taste components other than the non-polymer catechins remain.
- the green tea extract thus obtained is purified by a method in which it is brought into contact with a mixed solution of an organic solvent and water at a weight ratio of 91Z9-97Z3, as well as with activated carbon and acid clay or activated clay, to obtain a low-café. In green tea extract is produced.
- Examples of the organic solvent used for producing the low-caffeine green tea extract of the present invention include ethanol, methanol, acetone, and ethyl acetate.
- ethanol is preferred, since hydrophilic organic solvents such as methanol, ethanol, and acetone are preferred, especially when used in foods.
- the weight ratio of the organic solvent and water used for producing the low-caffeine green tea extract of the present invention is 91Z.
- Adjusting force in the range of 9-97 / 3, further 92 / 8-96 / 4, and further 92 / 8-95 / 5 is preferred. It is preferable to be within this range in terms of the extraction efficiency of catechins, purification of green tea extract, long-term potability, and rectification conditions of the recovered organic solvent.
- the green tea extract in terms of dry weight is 10 to 40 parts by weight, more preferably 10 to 30 parts by weight, particularly 15 to 30 parts by weight, based on 100 parts by weight of the mixed solution of the organic solvent and water. Power of processing with added calories It is preferable because green tea extract can be processed efficiently.
- the activated carbon used in the present invention is not particularly limited as long as it is generally used at an industrial level.
- ZN-50 manufactured by Hokuetsu Carbon Co., Ltd.
- Kuraray Coal GLC Kuraray Coal PK-D
- Kuraray Coal PW-D manufactured by Kuraray Chemical Co., Ltd.
- Hakuwashi AW50 Hakuwashi A
- Hakuwashi M Hakuwashi C
- the pore volume of the activated carbon is preferably 0.01 to 0.8 mLZg, particularly preferably 0.1 to 0.7 mLZg.
- the surface area thereof is in the range of 800 to 1300 m 2 / g, particularly in the range of 900 to 1200 m 2 / g.
- Activated carbon is used in an amount of 0.5 to 5 parts by weight, particularly 0.5 to 5 parts by weight, based on 100 parts by weight of the mixed solution of the organic solvent and water.
- the acid clay or activated clay used in the present invention may be SiO 2 as a general chemical component.
- Activated clay is obtained by treating naturally occurring acidic clay (montmorillonite clay) with a mineral acid such as sulfuric acid and has a porous structure having a large specific surface area and adsorption capacity. It is known that the acid surface treatment of acid clay further changes the specific surface area, thereby improving the decoloring ability and changing the physical properties.
- the specific surface area of acid clay or activated clay, the force varies depending on the degree of acid treatment, such as 50- 350 m 2 Zg is and even preferred instrument ⁇ (5 wt 0/0 suspension) is 2. 5-8, In particular, those of 3.6-7 are preferred.
- the acid clay commercially available products such as Mizu force Ace # 600 (manufactured by Mizusawa Iridakusha) can be used.
- the method for producing the low-caffeine green tea extract of the present invention includes: (a) dissolving the green tea extract in a mixed solution of an organic solvent and water, and contacting with activated carbon and acid clay or activated clay. Or (mouth) a method of contacting a green tea extract with a dispersion obtained by dispersing activated carbon and acidic clay or activated clay in a mixed solution of an organic solvent and water, is preferred.
- the raw material green tea extract the one obtained by the above-described supercritical extraction is also used.
- the order of contact between the green tea extract and the activated carbon and the acid clay or the activated clay is not particularly limited. Activated carbon and acid clay or activated clay may be simultaneously contacted.Also, first, the green tea extract and acid clay or activated clay may be contacted, and then the activated carbon may be contacted with ⁇ ,
- Adjusting the pH of the green tea extract to contact with the acid clay or the activated clay in the range of 416 is necessary to obtain a purified green tea extract from which non-polymeric techins are efficiently extracted.
- the organic acid such as citric acid, lactic acid, tartaric acid, succinic acid, malic acid, etc.
- the weight ratio of organic acid to non-polymer catechins is 0.02-0. It is preferable to add in the range of 20.
- green tea extraction is performed.
- the method of dissolving the exudate in the mixed solution of the organic solvent and water is not particularly limited, and the weight ratio of the organic solvent to water in the final treatment of the caffeine-containing catechin composition is in the range of 91Z9—97Z3. It just needs to be.
- the weight ratio of the organic solvent and water can be adjusted to the range of 91Z9-97Z3, and the green tea extract can be suspended in the organic solvent. Later, water may be gradually added to achieve the same ratio. From the viewpoint of extraction efficiency, a method of adding an organic solvent after dissolving in water is preferable.
- the acid clay or activated clay is preferably added in an amount of 2.5-25 parts by weight, particularly 2.5-15 parts by weight, based on 100 parts by weight of the mixed solution of the organic solvent and water. If the amount of the acid clay or the activated clay is too small, the caffeine removal efficiency will deteriorate, and if it is too large, the cake resistance in the filtration step will increase, which is not preferable.
- the mixed weight of the acid clay or activated clay and the green tea extract is preferably 0.9-5.0, more preferably 1.5-3.0. If the amount of the acid clay or the activated clay is too small, the caffeine removal efficiency deteriorates, and if it is too large, the cake resistance in the filtration step increases, which is not preferable.
- the temperature of the liquid in which the green tea extract is brought into contact with the dispersion is initially 10-30 ° C, and then the temperature is raised to 40-60 ° C, whereby the dissolution of the green tea extract is promoted. And the efficiency of catechin extraction into the dispersion is promoted.
- the green tea extract is brought into contact with the dispersion, it is further brought into contact with activated carbon.
- the green tea extract and the dispersion are first contact-mixed, then filtered, and the filtrate portion is contact-treated with activated carbon.
- the contact treatment between the green tea extract and the activated carbon and the acid clay or the activated clay may be performed by any method such as a batch method or a continuous treatment using a column.
- the method of contacting the green tea extract with the activated carbon is preferably a method such as continuous treatment using an activated carbon column.
- powdered activated carbon, etc. is added and stirred, and after selectively adsorbing caffeine, selectively adsorbing caffeine by a filtration operation, and then obtaining a filtrate from which caffeine has been removed by a filtration operation, or A method of selectively adsorbing caffeine by continuous treatment using a column filled with granular activated carbon or the like is adopted.
- the mixed solution of the green tea extract and the green tea extract after being brought into contact with the activated carbon and the acid clay or the activated clay is used for removing the organic solvent such as ethanol from the mixed solution using a method such as vacuum distillation. It is distilled off.
- the green tea extract after the treatment may be liquid or solid, but when it is prepared in a solid state, it may be powdered by a method such as freeze drying or spray drying.
- the purified green tea extract (low-caffeine green tea extract) after the weakening phein treatment according to the present invention has a composition of the non-polymer catechins that is essentially unchanged from that before the treatment. Is preferred.
- the yield of the non-polymer catechins in the mixed solution of the organic solvent and water before and after the treatment is preferably at least 60% by weight, more preferably at least 65% by weight, further preferably at least 70% by weight, particularly preferably at least 80% by weight.
- the ratio of the gallate body composed of catechin gallate, epicatechin gallate, galoka techin gallate and epigallocatechin gallate in the low-caffeine green tea extract in the total non-polymer techins is 45-100. % By weight, and more preferably 50-98% by weight. Non-polymeric power.
- non-polymer catechins which preferably contain a total of 0-5.0% by weight of free amino acids and proteins, and the total of free amino acids and proteins Weight ratio to amount (non-polymer catechins Z (free amino acid + protein) force S 15-25 is preferred.
- the obtained low-caffeinated green tea extract maintains a high non-polymer catechin concentration despite the low caffeine concentration, and furthermore, has little hue and has little green tea flavor. . Therefore, a packaged beverage containing a low-caffeine green tea extract is particularly useful as a non-tea beverage such as a sports beverage and an isotonic beverage.
- the non-polymer catechins (A) which are in a state of being dissolved in water are contained in 0.1%.
- Non-polymer catechin content S is within this range, which is preferable also from the viewpoint of color tone immediately after preparation of a beverage, in which a large amount of non-polymer catechin can be easily taken.
- concentration of the non-polymer catechins can be adjusted by the amount of the green tea extract.
- the daily intake of non-polymer catechins to achieve the effects of accumulating fat burning promotion, dietary fat burning promotion, and hepatic ⁇ 8 oxidation gene expression promotion should be 30 OO mg or more for non-polymer catechins, and 450 mg or more. Further, 500 mg or more is preferable. More specifically, an antiobesity effect and a visceral fat reduction effect have been confirmed by ingesting a beverage containing 483 mg, 555 mg and 900 mg of non-polymeric techins per bottle (Japanese Patent Application Laid-Open No. 2002-326932).
- the daily intake of adults is preferably 300 mg or more, more preferably 450 mg or more, and more preferably 500 mg or more as non-polymer catechins from the viewpoint of securing the required daily intake.
- the bottled beverage of the present invention has a blending amount of 300 mg or more, more preferably 450 mg or more, and further 500 mg or more per bottle.
- the weight ratio of the non-polymer catechins to caffeine in the packaged beverage of the present invention is 25-200, more preferably 30-200, further 30-150, especially 30-100 strength ⁇ /! .
- the packaged beverage of the present invention may contain sodium ions and Z or potassium ions.
- the beverage of the present invention containing these ions is useful as a beverage form such as a sports drink and an isotonic beverage. Sports drinks are generally defined as beverages that can quickly replenish water and minerals lost as sweat after physical exercise.
- the main physiological electrolytes are sodium and potassium. These ionic components can be contained by adding corresponding water-soluble components or inorganic salts. They are also present in juice and tea extracts.
- the amount of the electrolyte or ion component in the beverage of the present invention is the content in the final drinkable packaged beverage.
- the electrolyte concentration is indicated by the ion concentration.
- the potassium ion component may be a potassium salt, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, or a mixture thereof. It can be incorporated into the beverage of the present invention as a salt or as an added component of juice or tea.
- Potassium ions 0.001 one 0.2 wt 0/0, packaged further [this 0.002 one 0.15 wt 0/0, further [this 0.003 one 0.12 wt 0/0 present invention It is preferable to include it in a beverage.
- sodium ion components include sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate, and the like, and mixtures thereof.
- sodium salt or as a component of dried juice or tea.
- the sodium concentration is desirably low for facilitating the absorption of water by osmotic pressure, but the strength is preferably such that water is not osmotically sucked into the intestine.
- the concentration of sodium required to do this is lower than for plasma sodium.
- Sodium I sign ⁇
- 0.001 one 0.5 wt 0/0, further [this 0.002 one 0.4 wt 0/0, further [this 0. 003-0. 2% by weight container of the present invention It is preferably contained in a filled beverage.
- the invention packaged 0.5 001 0.5 wt% in the beverage, preferably 0. 002-0. 4 wt 0/0, most preferably 0. 003-0. 3 wt 0/0 of chloride ions can be further contained.
- the salt ion component can be mixed in the form of a salt such as sodium salt or potassium salt.
- the total amount of ions present in the beverage includes the amount of ions added, as well as the amount of ions naturally present in the beverage. Including. For example, when sodium salt is added, sodium ion in that amount and salt ion in that amount are accordingly included in the total amount of each ion.
- the concentration of sodium ions or potassium ions is too low, the taste may be unsatisfactory in some drinking situations, and effective mineral supplementation cannot be achieved, which is not preferable. On the other hand, if it is too much, the taste of the salt itself becomes strong, which is not preferable for long-term drinking.
- a sweetener is used for the purpose of improving the taste.
- artificial sweeteners for example, glycerin
- carbohydrates for example, glycerin
- glycerols for example, glycerin
- These sweeteners are contained in the packaged beverage of the present invention in an amount of 0.0001 to 20% by weight, 0.001 to 15% by weight, and 0.001 to 10% by weight. Balance between sweetness, acidity, and saltiness It is not too sweet and has a weak feeling on the throat.
- an artificial sweetener As the sweetener in the packaged beverage of the present invention, it is preferable to use an artificial sweetener.
- artificial sweeteners that can be used in the present invention include saccharin and saccharin sodium, high-potency sweeteners such as aspartame, acesulfameu K, sucralose, neotame, and sugar alcohols such as sorbitol, erythritol, xylitol.
- saccharin and saccharin sodium high-potency sweeteners such as aspartame, acesulfameu K, sucralose, neotame, and sugar alcohols such as sorbitol, erythritol, xylitol.
- high-potency sweeteners such as aspartame, acesulfameu K, sucralose, neotame
- sugar alcohols such as sorbitol, erythritol, xylito
- carbohydrate sweetener When the intended packaged beverage also has energy replenishment, it is preferable to use a carbohydrate sweetener.
- Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention. Soluble carbohydrates have a role as a sweetener and energy source. In selecting a carbohydrate to be used in the beverage of the present invention, it is preferable to consider a sufficient gastric emptying and intestinal absorption rate.
- the carbohydrate may be a mixture of glucose and fructose, or a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose.
- carbohydrate as used herein includes monosaccharides, disaccharides, oligosaccharides, complex polysaccharides and mixtures thereof.
- Monosaccharides that can be used here include tetroses, pentoses, hexoses and ketohexoses.
- An example of a hexose is an aldohexose such as glucose known as glucose It is.
- the amount of glucose in the packaged beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and further preferably 0.001 to 10% by weight.
- Fructose also known as fructose, is a ketohexose.
- the amount of fructose in the packaged beverage of the present invention 0. 0001- 20 weight 0/0, further 0. 001- 15 weight 0/0, especially force is 0. 001- 10 weight 0/0 ⁇ preferred.
- an artificial sweetener alone, an artificial sweetener and a glucose compound, or a combination of an artificial sweetener and a fructose compound is preferred.
- Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention.
- carbohydrates that generate these two types of monosaccharides in the body that is, sucrose, maltodextrin, corn syrup, High fructose corn syrup).
- An important type of this sugar is the disaccharide.
- An example of a disaccharide is sucrose, also known as sucrose or sugar beet.
- the amount of sucrose in the packaged beverage of the present invention, 0. 001 20 weight 0/0, further to 0. 001- 15 weight 0/0, especially preferred force is 0. 001- 10 weight 0/0 ! / ,.
- the pH of the packaged beverage of the present invention is preferably from 2 to 6, more preferably from 2 to 5, and even more preferably from 3 to 4.5 in terms of the stability of catechin. If the pH is too low, the sourness and pungent odor of the beverage will be strong. On the other hand, if the pH is too high, the flavor cannot be harmonized and the palatability decreases, which is not preferable.
- the packaged beverage of the present invention is preferably mixed with a bitterness suppressant because it is easy to drink.
- the bitterness suppressor used is not particularly limited, but cyclodextrin is preferred.
- cyclodextrin ⁇ -, ⁇ -, ⁇ -cyclodextrin and branched ⁇ -, ⁇ -, ⁇ -cyclodextrin can be used.
- Cyclodextrin 0.5 in the beverage 005-0. 5 wt 0/0, further 0. 01-0. 3 preferably contains by weight%.
- the packaged beverage of the present invention includes an acid-proofing agent, a flavoring agent, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, and seasonings. , Sweeteners, acidulants, gums, emulsifiers, oils, vitamins, amino acids, juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. Can be blended.
- Flavors and fruit juices are preferably incorporated into the beverage of the present invention in order to enhance palatability.
- fruit juice is called fruit juice
- fragrance is called flavor.
- Natural or synthetic flavors and fruit juices can be used in the present invention. These are fruit juices and fruit flavors Bar, vegetable flavor or mixture of them.
- a combination of tea flavors, preferably green or black tea flavors, along with the fruit juice has an attractive taste.
- Preferred juices are apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry.
- citrus juices preferably grapefruit, orange, lemon, lime, mandarin, and mango, passion fruit and guava juices, or mixtures thereof.
- Preferred natural flavors are jasmine, potato beetle, rose, peppermint, hawthorn, chrysanthemum, hishi, sugar cane, reishi, bamboo shoot and the like.
- Juice 0. 001- 20 wt% in the beverage of the present invention, further 0. 002- 1 0 wt 0/0 preferably contained.
- Fruit flavors, plant flavors, tea flavors and mixtures thereof can also be used as juice.
- Particularly preferred are citrus flavors, including orange flavor, lemon flavor, lime flavor and grapefruit flavor.
- citrus flavors In addition to citrus flavors, a variety of other fruit flavors can be used, such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, and nuts pull flavor. These flavors may also derive from natural sources such as fruit juices and balms, or may be synthetic. Flavors can include blends of different flavors, such as lemon and lime flavors, citrus flavors and selected spices. It is preferable that such a flavor is added to the beverage of the present invention in an amount of 0.0001 to 5% by weight, more preferably 0.0001 to 3% by weight.
- the beverage of the present invention may contain an acidulant.
- an acidulant edible acids such as malic acid, citric acid, tartaric acid, fumaric acid and the like can be mentioned. Acidulants may be used to adjust the pH of the beverages of the present invention.
- the beverage of the present invention preferably has a pH of 2-5.
- Organic and inorganic edible acids can be used as the pH adjuster. The acids may be used in their undissociated form or in the form of their respective salts, for example potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen phosphate.
- Preferred acids are edible organic acids, including citric, malic, fumaric, adipic, phosphoric, dalconic, tartaric, ascorbic, acetic, phosphoric, or mixtures thereof.
- the most preferred acid is fly Acid and malic acid.
- Acidulants also serve as antioxidants to stabilize beverage components. Examples of commonly used antioxidants include ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof, plant extract, and the like.
- the beverage of the present invention may further contain vitamins.
- vitamin A, vitamin C and vitamin E are added.
- Other vitamins such as vitamin D and vitamin B may be calored.
- Minerals can also be used in the beverages of the present invention.
- Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc.
- Particularly preferred minerals are magnesium, phosphorus and iron
- the container used for the packaged beverage of the present invention is a composite of a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, and a metal foil-plastic film, similar to a general beverage. It can be provided in a usual form such as a paper container or a bottle. Here, a packaged beverage that can be drunk without dilution is used.
- the packaged beverage of the present invention is manufactured under the sterilization conditions specified by the Food Sanitation Law, for example, when it can be heat-sterilized after being filled into a container such as a metal can, but PET bottles and paper
- a container such as a metal can, but PET bottles and paper
- the same sterilization conditions as above should be applied, for example, after high-temperature, short-time sterilization using a plate heat exchanger, etc., and then cooled to a certain temperature.
- a method such as filling the container is adopted.
- another component may be mixed and filled into the filled container under aseptic conditions.
- operations such as returning the pH to neutral under aseptic conditions after heat sterilization under acidic conditions, and returning the pH to acidic under sterile conditions after heat sterilization under neutral conditions are also possible.
- UV absorption spectrophotometer detection wavelength 280nm
- the weight% was obtained using a standard substance.
- UV MINI1240 manufactured by Shimadzu Corporation
- the value at 450 nm absorbance was measured with a spectrophotometer.
- the purified green tea extract was diluted with ion-exchanged water so that the catechin concentration became 100 mg%, and the absorbance was measured using the sample, which was used as an index of hue.
- the purified green tea extract was diluted with ion-exchanged water so as to have a catechin concentration of 100 mg%, and the state of the contents of the evaluation sample contained in a 50 mL vial was observed on an illuminator and visually judged.
- Non-polymer techins after treatment contained 22% by weight.
- Non-polymer catechins after treatment Z caffeine weight ratio 33.0
- Green tea extract (Polyphenon HG, manufactured by Tokyo Food Techno Co.) Disperse lOOg in 100 g of 70% ethanol aqueous solution at room temperature and 250 rZmin with stirring, and add 25 g of activated carbon Kuraray Coal GLC (Kuraray Chemical) and acid clay clay After adding 30 g of Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Next, 800 g of a 95% aqueous ethanol solution was added dropwise over 30 minutes, and stirring was continued for 30 minutes at room temperature. Thereafter, the mixture was filtered again with No. 2 filter paper, and then re-filtered with a 0.2 / zm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg Zcm 2 , and then the water content was adjusted to obtain a desired product.
- activated carbon Kuraray Coal GLC
- Non-polymer techins after treatment contained 22% by weight.
- Non-polymer catechins after treatment Z caffeine weight ratio 59.5
- Polyphenone HG (manufactured by Tokyo Food Technonone) lOOg as a green tea extract was dispersed in 900 g of water at room temperature and 250 rpm under stirring conditions, and after adding 100 g of acid clay Mizuri Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.), about 20 g Stirring was continued for minutes. Thereafter, the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the mixture was filtered with a No. 2 filter paper and then re-filtered with a 0.2 m membrane filter. Finally, water was gradually evaporated using a dryer until the concentration of non-polymer catechins equivalent to that of Example 1 was obtained to obtain a product.
- Mizuri Ace # 600 manufactured by Mizusawa Chemical Co., Ltd.
- Non-polymer techins after treatment contained 22% by weight.
- Non-polymer catechins after treatment Z caffeine weight ratio 23.6
- Non-polymer techins after treatment contained 22% by weight.
- Non-polymer catechins after treatment Z caffeine weight ratio 42.6
- Example 1 Example 2 Comparative Example 1 Comparative Example 2 Solid green tea extract (g) 200 i 00 100 00 ethanol (g) 760 8300 000 water (g) 40 70 9000 900 activated carbon (G) 2 ) 202 250 020 Acid clay (g) 3) 100 30 100 00 100 Organic solvent Z water (weight ratio) 95/5 9 2/8 0/1 00 0/1 00 Non-polymer catechins after treatment (wt%) 4)
- Gallo body ratio (% by weight) 74. 9 7 3.5 7 5. 8 7 9.5 In solid content after treatment
- Non-polymer catechin concentration (% by weight) 6 6 64 34 34 34 Absorbance (I) 0.0 3 8 0. 0 3 1 0. 5 3 5 0. 2 70 Evaluation of purified product Caffeine Caffeine Hue deterioration Hue deterioration
- C catechin
- EC epicatechin
- the green tea extract shown in Table 1 was blended, the components shown in Table 2 were added, and the mixture was made up with ion-exchanged water to prepare a preparation.
- a sterilization process based on the Food Sanitation Law and hot-pack filling were performed to obtain a packaged beverage.
- the green tea extract C had the following composition.
- Formulation 1 2 1 Low caffeine green tea extract A 1.00-Low caffeine green tea extract B-1.00-Green tea extract C--0.65 Antioxidant 0.03 0.03 03.03 Sour taste Foods 0.30 0.30 0.30 Sweeteners 5.00 5.00 5.00 Fruit juices 05.05 0.05 0.05 Deionized water Parance Balance Balance Total amount 100 1 00 1 00 Drink pH 3. 5 3. 5 3.6 Non-polymer catechins (weight / o) 0.22 0.22 0.22 Non-polymer techins Power ratio 33 99.5.61 Sharpness immediately after drinking 4 5 1
- Example 3 The components shown in Table 3 were mixed and subjected to predetermined post-treatment, and a packaged beverage was produced in the same manner as in Example 3.
- Green tea extract D was produced according to the following method.
- Non-polymer techins after treatment contained 22% by weight.
- Non-polymer catechins after treatment Z caffeine weight ratio 20.0
- the beverage of the present invention was evaluated for strength, which is suitable for long-term drinking. Using a motor of 10 persons, drinking of 500 mL per day was continued for 21 days, and the following standard evaluation points were given.
- Formulation 3 4 5 2 3 4 5
- Low caffeine green tea extract A 1.00 2.00 0.50 5.00 0.1--Green tea extract C------0.65 Green tea extract D- 1.00 ⁇
- Acid clay Mizuriki Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) lOOg was dispersed in 800 g of a 92.4% by weight aqueous ethanol solution at room temperature and 400 rZmin with stirring, stirred for about 10 minutes, and the green tea extract (Polyphenone HG, 200 g of Tokyo Food Technone clay) was added, and stirring was continued for about 3 hours at room temperature.
- Acid clay earthen force ace # 600 (made by Mizusawa Chemical Company) lOOg at normal temperature, 400rZmin stirring condition Disperse in 800g of 92.4% by weight aqueous ethanol solution below, stir for about 10 minutes, add 200g of green tea extract (Polyphenone HG, manufactured by Tokyo Food Technone Earth), and stir at room temperature for about 3 hours After the temperature was raised to 40 ° C., stirring was continued for about 3 hours.
- the mixture was filtered through No. 2 filter paper at 40 ° C., contacted with 20 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) at room temperature, and refiltered with a 0.2 m membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and then the water content was adjusted to obtain a product.
- activated carbon Kuraray Coal GLC manufactured by Kuraray Chemical Co., Ltd.
- Table 4 shows the production conditions of Examples 5-8 and Comparative Example 3 and the analysis results of the obtained green tea extract. [0101] [Table 4]
- the purified green tea extract of Table 4 was blended, and the mixture was made up with ion-exchanged water to prepare a preparation. Performed a sterilization process based on the Food Sanitation Act, and hot-pack filling to make a packaged beverage
- Example 10 Low Caffeine Green Tea Extract I 100 g of green tea leaves (steam tea leaves from Sri Lanka) were uniformly mixed with 36.5 g of 80% ethanol water and moistened at 5 ° C for 15 hours. The wet green tea leaves were charged into a semi-batch supercritical carbon dioxide extraction device, and treated with carbon dioxide containing 2% of 80% ethanol water at 30 MPa and 70 ° C for 6 hours. At this time, the amount of carbon dioxide used in the treatment was 14 kg. After the treatment, the extraction residue was dried at 40 ° C. under reduced pressure to obtain 92 g of green tea leaves treated with supercritical carbon dioxide. This green tea leaf was extracted with 10 L of ion-exchanged water at 92 ° C.
- Green tea leaf moistening process Green tea leaf charge (g) 100
- Example 7 Using the tea extract obtained in Example 10, packaged citrus flavored beverages shown in Table 7 were produced. Eight male panelists drank the obtained beverage, and the following five items were evaluated. Table 7 shows the results.
- Table 7 shows that the packaged beverage of the present invention using the low-caffeine green tea extract purified using the extract of the supercritical extraction residue tea leaf power tea has an extremely reduced tea flavor, Green tea origin that comes out after high temperature storage and has no flavor The taste change was suppressed.
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020067010264A KR101202565B1 (ko) | 2003-12-02 | 2004-12-01 | 용기포장음료 |
US10/581,200 US8088429B2 (en) | 2003-12-02 | 2004-12-01 | Package drink |
EP04819866A EP1690457B1 (en) | 2003-12-02 | 2004-12-01 | Package drink |
DE602004028647T DE602004028647D1 (de) | 2003-12-02 | 2004-12-01 | Verpacktes getränk |
CN2004800358340A CN1889847B (zh) | 2003-12-02 | 2004-12-01 | 容器装饮料 |
US13/279,407 US20120040075A1 (en) | 2003-12-02 | 2011-10-24 | Package drink |
Applications Claiming Priority (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003-402533 | 2003-12-02 | ||
JP2003402533A JP4295600B2 (ja) | 2003-12-02 | 2003-12-02 | 容器詰飲料 |
JP2003424557A JP4181982B2 (ja) | 2003-12-22 | 2003-12-22 | 精製緑茶抽出物を配合した容器詰飲料 |
JP2003-424557 | 2003-12-22 | ||
JP2004-050719 | 2004-02-26 | ||
JP2004050719 | 2004-02-26 | ||
JP2004316760A JP4247178B2 (ja) | 2004-10-29 | 2004-10-29 | 精製緑茶抽出物の製造方法 |
JP2004-316760 | 2004-10-29 |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/581,200 A-371-Of-International US8088429B2 (en) | 2003-12-02 | 2004-12-01 | Package drink |
US13/279,407 Division US20120040075A1 (en) | 2003-12-02 | 2011-10-24 | Package drink |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005053415A1 true WO2005053415A1 (ja) | 2005-06-16 |
Family
ID=34658069
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/017875 WO2005053415A1 (ja) | 2003-12-02 | 2004-12-01 | 容器詰飲料 |
Country Status (6)
Country | Link |
---|---|
US (2) | US8088429B2 (ja) |
EP (2) | EP1690457B1 (ja) |
KR (1) | KR101202565B1 (ja) |
DE (1) | DE602004028647D1 (ja) |
TW (1) | TWI328428B (ja) |
WO (1) | WO2005053415A1 (ja) |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007282568A (ja) * | 2006-04-17 | 2007-11-01 | Kao Corp | 精製緑茶抽出物の製造法 |
US20080038408A1 (en) * | 2003-12-16 | 2008-02-14 | Kao Corporation | Packaged beverages |
WO2008059609A1 (en) * | 2006-11-13 | 2008-05-22 | Kao Corporation | Beverage packed in container |
WO2008139725A1 (ja) * | 2007-05-08 | 2008-11-20 | Kao Corporation | 還元飲料用濃縮組成物 |
JP2008301808A (ja) * | 2007-05-08 | 2008-12-18 | Kao Corp | 還元飲料用濃縮組成物 |
JP2008301809A (ja) * | 2007-05-08 | 2008-12-18 | Kao Corp | 還元飲料用濃縮組成物の製造方法 |
EP2010196A2 (en) * | 2006-03-23 | 2009-01-07 | Herbalscience Singapore Pte. Ltd. | Extracts and methods comprising green tea species |
WO2009031306A1 (ja) * | 2007-09-05 | 2009-03-12 | Kao Corporation | 精製茶抽出物の製造方法 |
EP2036446A1 (en) * | 2006-07-04 | 2009-03-18 | Kao Corporation | Beverage packed in foam container |
WO2010058593A1 (ja) * | 2008-11-21 | 2010-05-27 | 花王株式会社 | 精製緑茶抽出物 |
EP2198721A4 (en) * | 2007-10-05 | 2010-11-24 | Kao Corp | PROCESS FOR THE PRODUCTION OF A TREATED TEA |
CN1923022B (zh) * | 2005-09-01 | 2011-09-21 | 花王株式会社 | 精制绿茶提取物的制造方法 |
CN101573052B (zh) * | 2006-12-27 | 2013-02-13 | 花王株式会社 | 容器装饮料 |
CN101588728B (zh) * | 2006-12-27 | 2013-03-20 | 花王株式会社 | 容器装饮料 |
US8697171B2 (en) * | 2005-09-01 | 2014-04-15 | Kao Corporation | Preparation process of purified green-tea extract |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2002039822A2 (en) | 2000-11-17 | 2002-05-23 | Kao Corporation | Packaged beverages |
US8680301B2 (en) * | 2004-02-17 | 2014-03-25 | Suntory Holdings Limited | Lipase activity inhibitors containing high-molecular weight polyphenol fractions, tea extracts, and processes for producing the same |
JP4247166B2 (ja) * | 2004-08-06 | 2009-04-02 | 花王株式会社 | 非重合体カテキン類含有茶抽出物の製造法 |
JP4569965B2 (ja) * | 2006-04-17 | 2010-10-27 | 花王株式会社 | 精製緑茶抽出物の製造法 |
JP5140284B2 (ja) * | 2006-05-16 | 2013-02-06 | 花王株式会社 | 容器詰飲料 |
US8455034B2 (en) * | 2006-12-22 | 2013-06-04 | Kao Corporation | Green tea drink packed in container |
GB2450076B (en) * | 2007-05-17 | 2012-09-26 | Sis Science In Sport Ltd | Nutritional composition |
JP5238993B2 (ja) * | 2007-09-26 | 2013-07-17 | サントリー食品インターナショナル株式会社 | 茶抽出物、茶飲料及びそれらの製造方法 |
JP5228229B2 (ja) * | 2008-09-03 | 2013-07-03 | 高砂香料工業株式会社 | 低カフェイン茶類抽出物の製造方法 |
US20110123700A1 (en) * | 2009-11-25 | 2011-05-26 | Peththawadu Pasan Thijee | Instant liquid tea concentrate |
JP5336340B2 (ja) * | 2009-12-09 | 2013-11-06 | 花王株式会社 | 精製茶抽出物の製造方法 |
JP4856254B2 (ja) * | 2010-01-29 | 2012-01-18 | 株式会社 伊藤園 | 果汁入り容器詰紅茶飲料及びその製造方法 |
US20130071543A1 (en) * | 2010-06-04 | 2013-03-21 | Marian Jean Blyth | Product comprising catechins |
GR1007678B (el) * | 2011-06-17 | 2012-08-30 | Δημητριος Νικολαου Πολιτοπουλος | Ετοιμο προς καταναλωση ροφημα τσαγιου απο αφεψημα του βοτανου "τσαι του βουνου" και μεθοδος παραγωγης του |
SG11201501828UA (en) * | 2012-09-14 | 2015-04-29 | Takasago Perfumery Co Ltd | Flavouring composition for infusion beverages |
US9604765B2 (en) | 2013-03-14 | 2017-03-28 | Ahhmigo, Llc | Locking cap device and methods |
US20150024070A1 (en) * | 2013-07-18 | 2015-01-22 | Plato Chun-Chih Lee | Ingestible canker sore treatment |
CN106578219B (zh) * | 2016-12-06 | 2020-04-21 | 江南大学 | 一种茶多酚化学氧化制备的茶红素的高效纯化方法 |
US11298394B1 (en) * | 2017-08-04 | 2022-04-12 | Ashoo Jain | Supplement, delivery method and device for said supplement |
FR3110052B1 (fr) * | 2020-05-18 | 2022-08-26 | Black Idol | Composition d’enrichissement de produits alimentaires cosmétiques, et/ou dermatologiques |
GB202012338D0 (en) * | 2020-08-07 | 2020-09-23 | Givaudan Sa | Extraction method |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH069607A (ja) * | 1992-04-07 | 1994-01-18 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法 |
JPH06142405A (ja) * | 1992-10-30 | 1994-05-24 | Taiyo Kagaku Co Ltd | カフェイン含有水溶液のカフェイン除去方法 |
JPH07238078A (ja) * | 1994-02-24 | 1995-09-12 | Taiyo Kagaku Co Ltd | ポリフェノール化合物の精製法 |
JPH1067771A (ja) * | 1996-08-26 | 1998-03-10 | Nippon Youriyokuso Kk | カフェイン低含有のカテキン類の製造方法 |
JP2004222719A (ja) * | 2002-11-29 | 2004-08-12 | Kao Corp | カフェイン含有カテキン類組成物の脱カフェイン方法 |
Family Cites Families (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IN142082B (ja) * | 1973-10-12 | 1977-05-28 | R L Wickremasinghe | |
JPS5163383A (en) * | 1974-11-07 | 1976-06-01 | Asahi Chemical Ind | Kyuchakuzaino saiseihoho |
DE2637197C2 (de) * | 1976-08-18 | 1983-01-27 | Hag Ag, 2800 Bremen | Verfahren zum Entzug von Coffein aus coffeinhaltigen Naturstoffen mit einem überkritischen Extraktionsmittel |
DE2727191B2 (de) * | 1977-06-16 | 1980-07-03 | Hag Ag, 2800 Bremen | Verfahren zur selektiven Extraktion von Coffein aus pflanzlichen Materialien |
US4229612A (en) * | 1979-01-29 | 1980-10-21 | Suntech, Inc. | Decolorization of norbornadiene dimers |
JPS55105677A (en) * | 1979-02-07 | 1980-08-13 | Norin Suisansyo Chiyagiyou Shikenjo | Production of catechins |
US4324840A (en) * | 1980-06-16 | 1982-04-13 | General Foods Corporation | Adsorption decaffeination |
JPS59219384A (ja) | 1983-05-30 | 1984-12-10 | Mitsui Norin Kk | 天然抗酸化剤の製造方法 |
JPS60156614A (ja) | 1984-01-26 | 1985-08-16 | Mitsui Norin Kk | コレステロ−ル上昇抑制剤 |
DE3414767A1 (de) | 1984-04-18 | 1985-11-07 | Hopfenextraktion HVG Barth, Raiser & Co, 8069 Wolnzach | Verfahren zur herstellung von entcoffeiniertem schwarzen oder gruenen tee |
EP0167399A3 (en) * | 1984-07-06 | 1987-08-26 | General Foods Corporation | Decaffeination of fermented unfired tea |
DE3515740A1 (de) * | 1985-05-02 | 1986-11-06 | Skw Trostberg Ag, 8223 Trostberg | Verfahren zur entcoffeinierung von tee |
JPH06184591A (ja) | 1986-06-23 | 1994-07-05 | House Foods Corp | 茶葉香気成分の抽出方法 |
JPH01289448A (ja) | 1988-05-17 | 1989-11-21 | Ube Ind Ltd | 植物材料の脱カフェイン化法 |
JPH0241165A (ja) * | 1988-07-29 | 1990-02-09 | Ube Ind Ltd | 茶葉成分含有消臭剤およびその製造方法 |
US4946701A (en) * | 1989-08-04 | 1990-08-07 | Procter & Gamble | Beverages |
JP3018013B2 (ja) | 1989-10-19 | 2000-03-13 | 三井農林株式会社 | α―アミラーゼ活性阻害剤 |
US4935256A (en) * | 1989-10-31 | 1990-06-19 | Procter & Gamble Company | Process for making green tea solids |
JPH0420589A (ja) | 1990-05-16 | 1992-01-24 | Mitsui Norin Kk | 茶ポリフェノールの製造方法 |
JPH04352726A (ja) | 1990-08-17 | 1992-12-07 | Nikko Kyodo Co Ltd | 動脈硬化防止剤及び動脈硬化防止作用を有する機能性食品 |
JPH04182479A (ja) * | 1990-11-19 | 1992-06-30 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法 |
JP3130327B2 (ja) | 1991-03-29 | 2001-01-31 | 日鉱金属株式会社 | 肝機能障害予防剤及び肝機能障害予防作用を有する機能性食品 |
US5393329A (en) * | 1991-09-06 | 1995-02-28 | Kabushiki Kaisha Toyota Chuo Kenkyusho | Fuel-sorbing device using layered porous silica |
JP3115691B2 (ja) | 1992-03-17 | 2000-12-11 | 三井農林株式会社 | 低カフェイン含量茶ポリフェノールの製造法 |
JPH05306279A (ja) | 1992-04-07 | 1993-11-19 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法およびその製造装置 |
JPH06133726A (ja) | 1992-10-26 | 1994-05-17 | Nippon Sanso Kk | 固体食品中の香気成分の回収方法及び香気物質 |
WO1996004801A1 (en) * | 1994-08-08 | 1996-02-22 | The Procter & Gamble Company | Color stable composition containing tea and fruit juice |
JP3133928B2 (ja) | 1995-09-13 | 2001-02-13 | 株式会社三協精機製作所 | 光ピックアップ装置 |
US6063428A (en) * | 1996-02-26 | 2000-05-16 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
JP3101567B2 (ja) * | 1996-04-18 | 2000-10-23 | 京都府 | 茶葉エキス粉末の製造法 |
CN1072446C (zh) * | 1996-05-24 | 2001-10-10 | 王振锟 | 超临界多元流体加工茶叶的方法及产品 |
JP3259758B2 (ja) * | 1996-06-21 | 2002-02-25 | 東洋精糖株式会社 | 飲食物およびその製造方法 |
JP3586343B2 (ja) | 1996-09-02 | 2004-11-10 | 長谷川香料株式会社 | 香気濃縮物の製造法 |
JPH11140092A (ja) | 1997-09-05 | 1999-05-25 | Kanegafuchi Chem Ind Co Ltd | 高活性核酸旨味成分保持剤およびその製造方法 |
JP2000166466A (ja) | 1998-12-11 | 2000-06-20 | Kanegafuchi Chem Ind Co Ltd | 漬物用抗菌剤 |
US6210679B1 (en) * | 1999-01-07 | 2001-04-03 | Hauser, Inc. | Method for isolation of caffeine-free catechins from green tea |
JP4404991B2 (ja) * | 1999-06-01 | 2010-01-27 | 水澤化学工業株式会社 | 活性白土定形粒子、その製造方法及びその用途 |
DE60031921T2 (de) * | 1999-08-16 | 2007-09-20 | Dsm Ip Assets B.V. | Verfahren zu Herstellung von Epigallocatechin Gallate |
JP2001293076A (ja) | 2000-04-13 | 2001-10-23 | Maruzen Pharmaceut Co Ltd | 消臭剤及び消毒液 |
CN1109010C (zh) * | 2000-10-30 | 2003-05-21 | 孙传经 | 超临界co2反向萃取法从茶叶提取物中提取儿茶素的工艺 |
JP2002153211A (ja) * | 2000-11-24 | 2002-05-28 | Api Co Ltd | 茶類抽出液及びその製造方法 |
JP3360073B2 (ja) * | 2001-02-22 | 2002-12-24 | 花王株式会社 | 飲 料 |
JP3756438B2 (ja) | 2001-03-02 | 2006-03-15 | 花王株式会社 | 容器詰飲料 |
JP3378577B1 (ja) * | 2001-09-28 | 2003-02-17 | 花王株式会社 | 飲 料 |
JP3590027B2 (ja) | 2002-01-29 | 2004-11-17 | 花王株式会社 | 緑茶飲料の製造法 |
JP3590028B2 (ja) | 2002-01-29 | 2004-11-17 | 花王株式会社 | カテキン高濃度含有半発酵茶又は発酵茶飲料 |
JP3593108B2 (ja) | 2002-02-05 | 2004-11-24 | 花王株式会社 | 緑茶フレーバーの製造法 |
JP3626462B2 (ja) * | 2002-02-20 | 2005-03-09 | 株式会社 伊藤園 | 茶飲料の製造方法 |
JP3662561B2 (ja) | 2002-10-28 | 2005-06-22 | 花王株式会社 | カテキン製剤の精製方法 |
KR101049391B1 (ko) * | 2002-10-28 | 2011-07-14 | 카오카부시키가이샤 | 카페인함유 카테킨류 조성물의 탈카페인 방법 |
CN1202058C (zh) * | 2002-10-30 | 2005-05-18 | 湖北省化学研究院 | 一种制备高儿茶素、低咖啡因含量茶多酚的新方法 |
JP3597856B2 (ja) * | 2003-10-31 | 2004-12-08 | 花王株式会社 | 容器詰茶飲料 |
-
2004
- 2004-12-01 US US10/581,200 patent/US8088429B2/en not_active Expired - Fee Related
- 2004-12-01 WO PCT/JP2004/017875 patent/WO2005053415A1/ja not_active Application Discontinuation
- 2004-12-01 EP EP04819866A patent/EP1690457B1/en active Active
- 2004-12-01 KR KR1020067010264A patent/KR101202565B1/ko active IP Right Grant
- 2004-12-01 DE DE602004028647T patent/DE602004028647D1/de active Active
- 2004-12-01 EP EP10172152A patent/EP2253223A1/en not_active Withdrawn
- 2004-12-02 TW TW093137202A patent/TWI328428B/zh not_active IP Right Cessation
-
2011
- 2011-10-24 US US13/279,407 patent/US20120040075A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH069607A (ja) * | 1992-04-07 | 1994-01-18 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法 |
JPH06142405A (ja) * | 1992-10-30 | 1994-05-24 | Taiyo Kagaku Co Ltd | カフェイン含有水溶液のカフェイン除去方法 |
JPH07238078A (ja) * | 1994-02-24 | 1995-09-12 | Taiyo Kagaku Co Ltd | ポリフェノール化合物の精製法 |
JPH1067771A (ja) * | 1996-08-26 | 1998-03-10 | Nippon Youriyokuso Kk | カフェイン低含有のカテキン類の製造方法 |
JP2004222719A (ja) * | 2002-11-29 | 2004-08-12 | Kao Corp | カフェイン含有カテキン類組成物の脱カフェイン方法 |
Non-Patent Citations (1)
Title |
---|
See also references of EP1690457A4 * |
Cited By (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080038408A1 (en) * | 2003-12-16 | 2008-02-14 | Kao Corporation | Packaged beverages |
US8652560B2 (en) * | 2003-12-16 | 2014-02-18 | Kao Corporation | Packaged beverages |
TWI454222B (zh) * | 2005-09-01 | 2014-10-01 | Kao Corp | 純化綠茶萃取物之製造方法 |
US8697171B2 (en) * | 2005-09-01 | 2014-04-15 | Kao Corporation | Preparation process of purified green-tea extract |
CN1923022B (zh) * | 2005-09-01 | 2011-09-21 | 花王株式会社 | 精制绿茶提取物的制造方法 |
EP2010196A4 (en) * | 2006-03-23 | 2009-12-09 | Herbalscience Singapore Pte Ltd | EXTRACTS AND PROCESSES WITH GREEN TEA SPECIES |
EP2010196A2 (en) * | 2006-03-23 | 2009-01-07 | Herbalscience Singapore Pte. Ltd. | Extracts and methods comprising green tea species |
WO2007122817A1 (ja) * | 2006-04-17 | 2007-11-01 | Kao Corporation | 精製緑茶抽出物の製造法 |
JP4562682B2 (ja) * | 2006-04-17 | 2010-10-13 | 花王株式会社 | 精製緑茶抽出物の製造法 |
JP2007282568A (ja) * | 2006-04-17 | 2007-11-01 | Kao Corp | 精製緑茶抽出物の製造法 |
EP2036446A1 (en) * | 2006-07-04 | 2009-03-18 | Kao Corporation | Beverage packed in foam container |
KR101411195B1 (ko) * | 2006-07-04 | 2014-06-23 | 카오카부시키가이샤 | 발포성 용기에 담은 음료 |
CN101484026B (zh) * | 2006-07-04 | 2013-01-30 | 花王株式会社 | 容器装发泡性饮料 |
EP2036446A4 (en) * | 2006-07-04 | 2011-01-05 | Kao Corp | BEVERAGE PACKED IN A FOAM CONTAINER |
WO2008059609A1 (en) * | 2006-11-13 | 2008-05-22 | Kao Corporation | Beverage packed in container |
CN101573052B (zh) * | 2006-12-27 | 2013-02-13 | 花王株式会社 | 容器装饮料 |
CN101588728B (zh) * | 2006-12-27 | 2013-03-20 | 花王株式会社 | 容器装饮料 |
US8440246B2 (en) | 2006-12-27 | 2013-05-14 | Kao Corporation | Beverage packed in container |
US8367140B2 (en) | 2007-05-08 | 2013-02-05 | Kao Corporation | Concentrate composition for drink from concentrate |
JP2008301809A (ja) * | 2007-05-08 | 2008-12-18 | Kao Corp | 還元飲料用濃縮組成物の製造方法 |
JP2008301808A (ja) * | 2007-05-08 | 2008-12-18 | Kao Corp | 還元飲料用濃縮組成物 |
WO2008139725A1 (ja) * | 2007-05-08 | 2008-11-20 | Kao Corporation | 還元飲料用濃縮組成物 |
JP5162594B2 (ja) * | 2007-09-05 | 2013-03-13 | 花王株式会社 | 精製茶抽出物の製造方法 |
US8445031B2 (en) | 2007-09-05 | 2013-05-21 | Kao Corporation | Method for producing purified tea extract |
WO2009031306A1 (ja) * | 2007-09-05 | 2009-03-12 | Kao Corporation | 精製茶抽出物の製造方法 |
EP2198721A4 (en) * | 2007-10-05 | 2010-11-24 | Kao Corp | PROCESS FOR THE PRODUCTION OF A TREATED TEA |
WO2010058593A1 (ja) * | 2008-11-21 | 2010-05-27 | 花王株式会社 | 精製緑茶抽出物 |
Also Published As
Publication number | Publication date |
---|---|
EP1690457A4 (en) | 2008-09-17 |
KR20060131759A (ko) | 2006-12-20 |
TW200529767A (en) | 2005-09-16 |
EP2253223A1 (en) | 2010-11-24 |
KR101202565B1 (ko) | 2012-11-19 |
US20120040075A1 (en) | 2012-02-16 |
EP1690457A1 (en) | 2006-08-16 |
DE602004028647D1 (de) | 2010-09-23 |
US8088429B2 (en) | 2012-01-03 |
EP1690457B1 (en) | 2010-08-11 |
US20070128327A1 (en) | 2007-06-07 |
TWI328428B (en) | 2010-08-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2005053415A1 (ja) | 容器詰飲料 | |
KR101128555B1 (ko) | 용기포장 음료 | |
US8697171B2 (en) | Preparation process of purified green-tea extract | |
JP4694974B2 (ja) | 精製緑茶抽出物の製造方法 | |
JP3590051B1 (ja) | 容器詰飲料 | |
JP4569965B2 (ja) | 精製緑茶抽出物の製造法 | |
JP4562682B2 (ja) | 精製緑茶抽出物の製造法 | |
JP4542047B2 (ja) | 精製緑茶抽出物の製造方法 | |
JP4728747B2 (ja) | 精製緑茶抽出物の製造方法 | |
KR101128624B1 (ko) | 용기 포장 음료 | |
JP2007089561A (ja) | 精製緑茶抽出物の製造法 | |
JP4181982B2 (ja) | 精製緑茶抽出物を配合した容器詰飲料 | |
JP4247178B2 (ja) | 精製緑茶抽出物の製造方法 | |
JP3615213B1 (ja) | 容器詰飲料 | |
JP4280232B2 (ja) | 精製緑茶抽出物の製造方法 | |
JP4528702B2 (ja) | 精製緑茶抽出物の製造方法 | |
JP4751205B2 (ja) | 精製緑茶抽出物の製造法 | |
JP4295600B2 (ja) | 容器詰飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200480035834.0 Country of ref document: CN |
|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 1020067010264 Country of ref document: KR |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2004819866 Country of ref document: EP Ref document number: 2007128327 Country of ref document: US Ref document number: 10581200 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: DE |
|
WWP | Wipo information: published in national office |
Ref document number: 2004819866 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1020067010264 Country of ref document: KR |
|
WWP | Wipo information: published in national office |
Ref document number: 10581200 Country of ref document: US |