WO2012090505A1 - 乳入り低カロリー紅茶飲料 - Google Patents
乳入り低カロリー紅茶飲料 Download PDFInfo
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- WO2012090505A1 WO2012090505A1 PCT/JP2011/007361 JP2011007361W WO2012090505A1 WO 2012090505 A1 WO2012090505 A1 WO 2012090505A1 JP 2011007361 W JP2011007361 W JP 2011007361W WO 2012090505 A1 WO2012090505 A1 WO 2012090505A1
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- 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
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- 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
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- 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
- A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
- A61K31/495—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with two or more nitrogen atoms as the only ring heteroatoms, e.g. piperazine or tetrazines
- A61K31/505—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim
- A61K31/519—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim ortho- or peri-condensed with heterocyclic rings
- A61K31/52—Purines, e.g. adenine
- A61K31/522—Purines, e.g. adenine having oxo groups directly attached to the heterocyclic ring, e.g. hypoxanthine, guanine, acyclovir
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
Definitions
- the present invention relates to a flavorful low-calorie black tea beverage with milk, and particularly to a low-calorie low-calorie black tea beverage with excellent flavor that gives a rich and bodily feel to the body.
- the present invention also relates to a neutral fat absorption inhibitor comprising a low-calorie black tea beverage containing milk.
- sugar sweeteners such as sugar alcohol, acesulfame potassium, and sucralose are used in place of commonly used sugars such as sucrose and starch sugar.
- sugar alcohol such as aspartame, maltitol, sorbitol and the like and sugar alcohols
- high sweetness sweeteners such as sucralose and xylitol are used.
- a method for producing a low-calorie black tea beverage using a beverage and a sugar alcohol Japanese Patent Application Laid-Open No. 2007-117087
- tea beverages with milk are drinks with high palatability that have been used regularly as milk tea.
- sugar alcohols and non-sugar sweeteners instead of sugars such as sucrose and starch sugar that have been used in the past.
- Japanese Patent Application Laid-Open No. 11-113493 discloses a milk-flavored black tea beverage using erythritol or the like as a sugar alcohol and a diterpene glycoside such as stevioside, aspartame or glycyrrhizin as a non-saccharide sweetener.
- Japanese Patent Application Laid-Open No. 2002-101818 discloses a low-calorie milk-containing black tea beverage using a sugar alcohol such as erythritol, sorbitol, maltitol and the like.
- milk tea drinks are also disclosed with low calories from a health-oriented viewpoint.
- milk-containing beverages for example, trying to reduce calories using a high-intensity sweetener not only reduces the sweetness swell compared to using saccharides, but also the richness of the milk and body
- a tea beverage containing low-calorie milk with excellent flavor quality because the feeling is impaired. Therefore, in milk tea beverages, there remains a problem of developing milk tea beverages that satisfy both the demands of maintaining the taste of milk from the taste side and achieving low calories from the health side. Yes.
- Japanese Patent Laid-Open No. 10-191890 Japanese Patent Application Laid-Open No. 11-113493.
- Japanese Patent Laid-Open No. 2002-101818. Japanese Unexamined Patent Publication No. 2007-117087.
- An object of the present invention is to provide a low-calorie black tea drink containing milk (milk) with a rich flavor, and in particular, an excellent flavor container that can design a flavor without impairing the richness and body feeling of milk even if the calories are low. It is providing the low-calorie black tea beverage containing milk utilized with forms, such as. Moreover, the subject of this invention is providing the neutral fat absorption inhibitor with high safety
- the present inventor does not impair the richness and body feeling of milk even if the calorie content is low, and in earnestly examining the production of a low calorie black tea beverage containing milk (milk), the energy per 100 mL of beverage In milk-based low calorie black tea beverages with an amount of 25 kcal or less, the total polyphenol content of black tea beverages is adjusted to a specific value, and the weight ratio of total polyphenol content (A) and caffeine content (B): (A) By adjusting / (B) to a specific value, it is found that even a low calorie can produce a milk-filled low-calorie black tea drink that retains the richness and body feeling of milk, and completes the present invention. It came to.
- the total polyphenol amount is adjusted to 40 to 250 mg / 100 mL, and the total polyphenol amount (A) and caffeine amount (B ) Content weight ratio: (A) / (B) is adjusted to 4.5 or more, and consists of a low-calorie black tea beverage with milk to which a rich feeling of milk and a body feeling are imparted.
- the energy amount of the low-calorie black tea beverage containing milk is specified to be 25 kcal or less per 100 mL of beverage.
- 25 kcal / 100 mL is used. Exceeding it may damage the consumer's image as a healthy beverage.
- the energy is 25 kcal / 100 mL or more, it is relatively easy to blend sucrose and fats and oils to give a body feeling, so that a concentrated milk tea can be prepared without using the method of the present invention.
- it is a low calorie based on health orientation, and also the problem itself of balancing the needs of producing a beverage with a rich feeling of milk and a body feeling from the aspect of taste Also does not match.
- the amount of energy of the milk-containing low calorie black tea beverage of the present invention is adjusted to 25 kcal or less per 100 mL of beverage, more preferably 20 kcal or less.
- the whole amount or part of sucrose or the like usually used as a sweetener is replaced with a high-intensity sweetener or sugar alcohols. Or by not using sweet ingredients.
- a method of substituting the whole or part of the milk raw material with a non-fat type milk raw material can be used.
- the total amount of polyphenols, the total amount of polyphenols (A) and the amount of caffeine (B) in the milk-containing low-calorie black tea beverage of the present invention (A) / (B) as a particularly desirable range
- the amount of energy per 100 mL of beverage is 5 to 20 kcal
- the total amount of polyphenol is 80 to 180 mg / 100 mL
- the content weight ratio of the total amount of polyphenol (A) and the amount of caffeine (B): (A) / (B ) Is in the range of 4.5-22.
- the low-calorie black tea beverage containing milk of the present invention can be provided as a container-packed beverage such as a sealed container-packed beverage.
- the present invention adjusts the total polyphenol content in the beverage to 40 to 250 mg / 100 mL, and the total polyphenol content (A) And weight ratio of caffeine (B): (A) / (B) is adjusted to 4.5 or more, a method for producing a milk-containing low-calorie black tea beverage with a rich body feeling and body feeling.
- this invention includes providing the milk-containing low calorie black tea beverage of this invention as a neutral fat absorption inhibitor.
- the neutral fat absorption inhibitor comprising the milk-containing low calorie black tea beverage of the present invention provides a highly safe neutral fat absorption inhibitor.
- the present invention specifically relates to [1] a milk-based low calorie black tea beverage having an energy amount per 100 mL of beverage of 25 kcal or less, and the total polyphenol amount is adjusted to 40 to 250 mg / 100 mL, and the total polyphenol amount (A ) And caffeine content (B) content weight ratio: (A) / (B) is adjusted to 4.5 or more, milk rich, low calorie black tea with a body feeling Beverages and [2] low-calorie black tea beverages with milk are those using high-intensity sweeteners and / or sugar alcohols.
- the low calorie tea drink with milk given [3] the amount of energy per 100 mL of beverage is 5-20 kcal, the total polyphenol amount is 80-180 mg / 100 mL, Concentration of the milk according to the above [1] or [2], wherein the content weight ratio of the amount of enol (A) to the amount of caffeine (B): (A) / (B) is 4.5-22 It consists of a low-calorie black tea drink with milk that gives a feeling of feeling and body.
- the present invention also provides [4] a low-calorie black tea with milk imparted with a rich and bodily feeling of milk according to any one of [1] to [3], wherein the beverage is a container-packed beverage
- the beverage is a container-packed beverage
- the total polyphenol content in the beverage is adjusted to 40 to 250 mg / 100 mL
- the present invention is a low-calorie black tea beverage with a flavorful milk, and particularly milk-filled that is used in the form of an excellent flavored container without impairing the richness of the milk and the body feeling even with low calories.
- the present invention also provides a highly safe neutral fat absorption inhibitor comprising a low-calorie black tea beverage containing milk.
- FIG. 1 shows the results of measurement of plasma triglyceride concentration by triglyceride G test in a lipid emulsion single-dose test of a tea beverage containing milk (milk) in the examples of the present invention (changes in plasma triglycerides). It is a graph which shows quantity.
- the present invention is a low calorie black tea beverage containing milk (milk) with an energy amount per 100 mL of beverage of 25 kcal or less, wherein the total polyphenol amount is adjusted to 40 to 250 mg / 100 mL, and the total polyphenol amount (A) and the amount of caffeine Weight ratio of (B): (A) / (B) is adjusted to 4.5 or more, a milky low-calorie black tea beverage with a rich body feeling and body feeling, and its production It consists of a method.
- this invention consists of a neutral fat absorption inhibitor which consists of the low-calorie black tea drink containing milk of this invention.
- the amount of energy is calculated by the nutrition labeling standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176), the method described in the third column of Appendix 2, that is, the modified atwater method.
- the energy amount of the tea-containing tea beverage employed in the present invention is 25 kcal / 100 mL or less per 100 mL of beverage, more preferably 20 kcal / 100 mL or less.
- the total amount of polyphenols in the milk tea beverage of the present invention is 40 to 250 mg / 100 mL, preferably 80 to 180 mg / 100 mL, more preferably 80 to 150 mg / 100 mL.
- Total polyphenol content (A) and caffeine content (B) content weight ratio calculation of (A) / (B)> It calculates from the measured value of total polyphenol amount (A) and caffeine amount (B) about the milk tea drink of this invention.
- the total polyphenol amount is a value obtained by measuring the total polyphenol amount derived from black tea before blending milk raw materials by the iron tartrate method.
- amount of caffeine a quantitative value obtained under the above HPLC conditions is used.
- the content weight ratio of the total polyphenol amount (A) and the amount of caffeine (B): (A) / (B) is calculated based on the above measured values, and is 4.5 or more, preferably 6 or more in the present invention. More preferably, it is 10 or more. There is no particular upper limit, but it is preferably 45 or less, more preferably 22 or less.
- (1) Manufacturing method of milk tea beverage Raw materials to be blended, blending method (order, operation), homogenization method, sterilization method (retort sterilization, UHT sterilization, etc.) are not particularly limited, and conventional methods can be used. it can. Also when it is set as a container-packed drink, there is no limitation in particular in the container filled with drinks, such as a bottle and a can, The conventional product form can be applied.
- the tea extraction raw material used for the production of milk-containing tea beverages is not particularly limited, such as the use of an extract from black tea leaves or processed products thereof (concentrated liquid extract, powder extract, etc.). The tea extraction raw material used in the above can be used, and can be freely selected according to the flavor design.
- the type of black tea leaf used as a raw material for black tea extract / black tea extract, adjustment of extraction conditions, combined use of a plurality of tea leaves, etc. are not particularly limited, and can be freely selected according to the flavor design.
- Adjustment of the amount of caffeine The amount of caffeine can be adjusted by the following method: i) Use tea leaves selection and extraction methods. ii) When it is difficult to adjust only by the above, the amount of caffeine is adjusted by (a) decaffeination treatment by a known decaffeination method and (b) use of a decaffeinated black tea extract. be able to.
- the tea beverage containing milk (milk) is a tea beverage containing one or more of milk raw materials and milk substitute raw materials. Milk ingredients are milk, various milk powders, creams, etc., and milk substitute ingredients are milk substitute compositions using vegetable oils, animal fats, proteins, etc. for foods, according to flavor design and energy Either can be used.
- a tea drink with milk is exemplified: (1) Energy amount 5 to 20 kcal / 100 mL, (2) Total polyphenol amount 80 to 180 mg / 100 mL, (3) Total polyphenol amount (A) / Product aspects with a caffeine amount (B) of 4.5 to 22 can be exemplified.
- the high-intensity sweetener used in the low-calorie black tea beverage containing milk of the present invention has a sweetness that is as high as several tens to several thousand times that of sucrose when the same amount (weight) as sucrose is included in the mouth. It means a substance that can give a food a sufficient sweetness with a small amount of addition.
- the high-intensity sweetener may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, such as aspartame, acesulfame potassium, saccharin, saccharin sodium, sucralose, stevia extract, stevia powder. , Enzyme-treated stevia, neotame and the like.
- the high-intensity sweetener may be used as a single component or in combination of two or more. Commercially available high-intensity sweeteners used in the present invention can be obtained.
- the high-intensity sweetener used in the present invention can also be produced according to a known method.
- an extract of a plant or the like containing the target high-intensity sweetener for example, stevia extract in the case of stevia
- stevia extract for example, stevia extract in the case of stevia
- the sugar alcohol used in the low-calorie black tea beverage containing milk of the present invention refers to a chain polyhydric alcohol obtained by reducing the carbonyl group of the saccharide, such as erythritol, xylitol, sorbitol, which are monosaccharide alcohols, Examples include disaccharide alcohols such as maltitol, lactitol, palatinit, and isomaltitol, and oligosaccharide alcohols.
- Sugar alcohol may be used as a single component, or may be used in combination of two or more. Difficulty described in Eshin No. 13 (“Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”: “Newly developed food handbook”, p.
- the energy value of sugar alcohol is 0 kcal / g for erythritol, 3 kcal / g for xylitol and sorbitol, 2 kcal / g for maltitol, lactitol, palatinit and isomaltitol, The value is low compared with 4 kcal / g of carbohydrate.
- Preparation of black tea extract and black tea extract ⁇ Preparation example of black tea extract (1)> 100 g of Sri Lankan black tea leaves were put in 3000 g of ion-exchanged water at 85 ° C., extracted for 6 minutes, separated into solid and liquid, and centrifuged at room temperature to obtain a black tea extract. The amount of this extract was adjusted to 3000 g with ion-exchanged water, and then the total amount of polyphenol and the amount of caffeine were measured. The total amount of polyphenol was 207 mg / 100 mL, and the amount of caffeine was 60 mg / 100 mL.
- the black tea extract had a caffeine content of 0.5% by weight and a total polyphenol content of 22.0% by weight.
- black tea extract (1), black tea extract (2), black tea extract (1) and black tea extract (2) were used in combination.
- Test 1 Examination using black tea extract and decaffeinated black tea extract: Comparative Examples 1-2 and Examples 1-6 Comparative examples 1 and 2 in which the raw materials are mixed according to a conventional method with the composition shown in Table 3 (basic composition), homogenized, and filled in a retort can with heat and subjected to a retort sterilization treatment at 124 ° C. for 20 minutes. 1 to 6 milk (milk) tea beverages were prepared.
- the black tea raw material is a blend of black tea extract and black tea extract so that the total polyphenol amount shown in Table 4 is obtained.
- Comparative Example 3 Comparative Examples 3 and 7 to 12 were prepared in the same manner as Comparative Examples 1 and 2 and Examples 1 to 6, except that the black tea ingredients in Table 4 were changed to Table 6 (black tea ingredients).
- the component amounts and sensory evaluation results are shown in Table 7 (Evaluation results).
- the reference for sensory evaluation was Comparative Example 3.
- the energy amount of Comparative Example 3 and Examples 7 to 12 was 13 to 14 kcal / 100 mL. Examples 7 to 12 had higher fat richness and body feeling than Comparative Example 3.
- Comparative Examples 6 and 7 and Examples 22 to 27 were prepared in the same manner as in Comparative Examples 1 and 2 and Examples 1 to 6, except that the basic composition in Table 3 was changed to Table 12 (basic composition). The amounts of components and sensory evaluation results are shown in Table 13 (evaluation results). The reference for sensory evaluation was Comparative Example 6. The energy amounts of Comparative Examples 6 and 7 and Examples 22 to 27 were 8 to 9 kcal / 100 mL. In Examples 22 to 27, fat richness and body feeling were higher than those of Comparative Example 6.
- composition of the tea material in Test 5 is the same as in Table 4. However, Table 4. Comparative Examples 1 and 2 in the blending of tea materials are read as Comparative Examples 6 and 7, and Examples 1 to 6 are read as Examples 22 to 27, respectively.
- Comparative Examples 8 and 9 and Examples 28 to 33 were prepared in the same manner as Comparative Examples 1 and 2 and Examples 1 to 6, except that the basic composition in Table 3 was changed to Table 14 (Basic composition). The component amounts and sensory evaluation results are shown in Table 15 (evaluation results). The reference for sensory evaluation was Comparative Example 8. The energy amounts of Comparative Examples 8 and 9 and Examples 28 to 33 were 13 to 14 kcal / 100 mL. In Examples 28 to 33, compared with Comparative Example 8, the fat richness and body feeling were high.
- composition of the tea material in Test 6 is the same as in Table 4. However, Table 4. Comparative Examples 1 and 2 in the blending of tea materials are read as Comparative Examples 8 and 9, and Examples 1 to 6 are read as Examples 28 to 33, respectively.
- Comparative Example 10 and Examples 34 and 35 were prepared in the same manner as Comparative Examples 1 and 2 and Examples 1 to 6, except that the tea material in Table 4 was changed to Table 16 (formulation of tea material). The component amounts and sensory evaluation results are shown in Table 17 (evaluation results). The reference for sensory evaluation was Comparative Example 10. The energy amount of Comparative Example 10 and Examples 34 and 35 was 15 kcal / 100 mL. In Examples 34 to 35, compared with Comparative Example 10, the fat richness and body feeling were high.
- Test 8 Lipid absorption inhibitory effect in a single-dose lipid emulsion test of tea beverage with milk.
- the measurement test of lipid emulsion absorption in rats was performed as follows according to the method already reported (Int. J. Obes. Relat. Metab. Disord. 25, 1459-1464 (2001)).
- the lipid emulsion was prepared by mixing corn oil (6 mL), cholic acid (80 mg), cholesteryl oleate (2 g) and distilled water (2 mL) and sonicating.
- the milk tea powder used in the milk tea administration group was prepared as follows. That is, after blending the raw materials shown in Table 18 (formulation for lipid emulsion test), the retort can was filled with heat and subjected to a retort sterilization treatment at 124 ° C. for 20 minutes to obtain a container-packed beverage. The content weight ratio ([A / B]) of the total polyphenol amount (A) and caffeine amount (B) at this time was 4.8. This beverage 1380 g was freeze-dried to obtain 49.8 g of milk tea powder.
- Test 9 Stability of milk-containing tea beverage during high-temperature storage
- the retort can was filled with heat and subjected to a retort sterilization treatment at 124 ° C. for 20 minutes to obtain a container-packed beverage.
- the amount of each component is shown in Table 20 (evaluation results).
- RGB images were separated from fixed-point shot images using Adobe Photoshop, and binarized using Scion Image, thereby quantifying the surface area (total area, average area) and the number of white floating objects. The results are shown in Table 20.
- the present invention is a low-calorie black tea beverage with a flavorful milk, and particularly milk-filled that is used in the form of an excellent flavored container without impairing the richness of the milk and the body feeling even with low calories.
- the present invention also provides a highly safe neutral fat absorption inhibitor comprising a low-calorie black tea beverage containing milk.
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Abstract
Description
(1)乳原料を配合する前の紅茶由来の総ポリフェノール量は、日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、2001年7月、p.252に記載の公定法(酒石酸鉄法)に従って求める。
(2)乳原料を配合した飲料の総ポリフェノール量はフォーリンチオカルト法((財)日本食品分析センターへの委託分析)を用いることができる。
(1)乳原料を配合していない段階においては、試料溶液をメンブレンフィルター(アドバンテック(株)製、親水性PTFE、0.45μm)でろ過して、表1の条件(カフェイン量の測定におけるHPLC条件)に示す高速液体クロマトグラフィー(HPLC)法にてカフェイン量を定量する。
(2)乳原料を配合した飲料については遠心式フィルター(日本ミリポア(株)製、ウルトラフリーCL、0.45μm)で濾過した後、同様の条件で定量する。
エネルギー量の測定は、栄養表示基準(平成15年4月24日 厚生労働省告示第176号)別表第2の第3欄記載の方法、すなわち修正アトウォーター法で算出する。本発明で採用される乳入り紅茶飲料のエネルギー量は、飲料100mLあたり25kcal/100mL以下であるが、より好ましくは、20kcal/100mL以下である。
本発明の乳入り紅茶飲料における総ポリフェノール量は、40~250mg/100mLであるが、好ましくは80~180mg/100mL、より好ましくは80~150mg/100mLである。
本発明の乳入り紅茶飲料について、総ポリフェノール量(A)とカフェイン量(B)の測定値から算出する。本発明において、総ポリフェノール量とは、乳原料を配合する前の紅茶由来の総ポリフェノール量を酒石酸鉄法によって測定した値を用いる。カフェイン量は上記HPLC条件で求められる定量値を用いる。総ポリフェノール量(A)と、カフェイン量(B)の含有重量比:(A)/(B)は、上記測定値をもとに算出し、本発明では4.5以上、好ましくは6以上、より好ましくは10以上である。特に上限はないが、好ましくは45以下、より好ましくは22以下である。
本発明の乳(ミルク)入り紅茶飲料の製造方法において、以下のとおり、「飲料のエネルギー量の調整」、「飲料の総ポリフェノール量の調整」、「総ポリフェノール量(A)と、カフェイン量(B)の含有重量比:(A)/(B)の調整」の点を除いて、従来の「乳(ミルク)入り紅茶飲料」の製造方法と特に相違する点はない。
(2)乳入り紅茶飲料の製造に用いる紅茶抽出原料は、紅茶葉からの抽出液やその加工品類(濃縮液体エキス、粉末エキスなど)の使用など、特に限定はなく、従来、紅茶飲料の製造に用いられている紅茶抽出原料を用いることができ、また、香味設計に合せて自由に選択することができる。
(3)紅茶抽出液・紅茶エキスなどの原料となる紅茶葉の種類、抽出条件の調整、複数茶葉の併用などは、特に限定されず、香味設計に合せて自由に選択することができる。
(4)カフェイン量の調整:カフェイン量の調整は、次のような方法で行うことができる:
i)茶葉の選択・抽出法などの工夫により行う。
ii)上記だけで調整することが困難な場合は、(a)公知の脱カフェイン法による脱カフェイン処理、(b)脱カフェイン処理した紅茶エキスの使用、によりカフェイン量の調整を行うことができる。
(5)本発明において、乳(ミルク)入り紅茶飲料とは、乳原料、乳代替原料のいずれか1種または2種以上を含む紅茶飲料である。乳原料とは牛乳や各種粉乳やクリームなどであり、乳代替原料とは食品用の植物油脂や動物油脂、タンパク質類などを用いた乳代替用の組成物を指し、香味設計・エネルギーに合せていずれも使用可能である。
<紅茶抽出液(1)の調製例>
スリランカ産紅茶葉100gを85℃のイオン交換水3000gに入れ、6分間抽出した後、固液分離し、室温で遠心分離処理して紅茶抽出液を得た。この抽出液はイオン交換水で液量を3000gに調整した後、総ポリフェノール量、カフェイン量を測定した。総ポリフェノール量は207mg/100mL、カフェイン量は60mg/100mLであった。
インド産紅茶葉100gを3000gの沸騰水浴中に入れ、10分間抽出した後、固液分離し、室温で遠心分離処理して紅茶抽出液を得た。この抽出液はイオン交換水で液量を3000gに調整した後、総ポリフェノール量、カフェイン量を測定した。総ポリフェノール量は264mg/100mL、カフェイン量は93mg/100mLであった。
スリランカ産紅茶葉100gを95℃のイオン交換水1500gに投入後、時々攪拌しながら60分間抽出した。固液分離した後、濾紙(アドバンテック(株)製、No.2、110mm)で濾過して紅茶抽出液を得た。この抽出液はイオン交換水で液量を1200gに調整した後、400gを濃縮後凍結乾燥処理して、紅茶エキス(1)8.6gを得た。この紅茶エキスのカフェイン量は6.2重量%、総ポリフェノール量は25.2重量%であった。
総ポリフェノール量を測定する方法として、乳入り飲料でも測定できるフォーリンチオカルト法((財)日本食品分析センター測定)と酒石酸鉄法とを比較した結果を表2(各種配合の乳入り紅茶飲料の総ポリフェノール量)に示した。
表3(基本配合)に示す配合で定法にしたがって原料を混合し、均質化処理後にレトルト缶に熱時充填し、124℃、20分間のレトルト殺菌処理を施して比較例1~2、実施例1~6の乳(ミルク)入り紅茶飲料を調製した。紅茶原料は、表4に示す総ポリフェノール量になるように紅茶抽出液と紅茶エキスとを配合したものである。
表4の紅茶原料配合を表6(紅茶原料の配合)に替えた以外は、比較例1~2、実施例1~6と同様にして比較例3、実施例7~12を調製した。成分量と官能評価結果を表7(評価結果)に示す。官能評価の基準は比較例3とした。比較例3、実施例7~12のエネルギー量は13~14kcal/100mLであった。実施例7~12は、比較例3と比較すると脂肪の濃厚感とボディ感が高かった。
表4の紅茶原料配合を表8(紅茶原料の配合)に替えた以外は比較例1~2、実施例1~6と同様にして比較例4、実施例13~18を調製した。成分量と官能評価結果を表9(評価結果)に示す。官能評価の基準は比較例4とした。比較例4、実施例13~18のエネルギー量は13kcal/100mLであった。実施例13~18は、比較例4と比較すると脂肪の濃厚感とボディ感が高かった。
表4の紅茶原料配合を表10(紅茶原料配合)に替えた以外は比較例1~2、実施例1~6と同様にして比較例5、実施例19~21を調製した。成分量と官能評価結果を表11(評価結果)に示す。官能評価の基準は比較例5とした。比較例5、実施例19~21のエネルギー量は13~14kcal/100mLであった。実施例19~21は、比較例5と比較すると脂肪の濃厚感とボディ感が高かった。
表3の基本配合を表12(基本配合)に替えた以外は比較例1~2、実施例1~6と同様にして比較例6、7、実施例22~27を調製した。成分量と官能評価結果を表13(評価結果)に示す。官能評価の基準は比較例6とした。なお、比較例6、7、実施例22~27のエネルギー量は8~9kcal/100mLであった。実施例22~27は、比較例6と比較すると脂肪の濃厚感とボディ感が高かった。
表3の基本配合を表14(基本配合)に替えた以外は比較例1~2、実施例1~6と同様にして比較例8、9、実施例28~33を調製した。成分量と官能評価結果を表15(評価結果)に示す。官能評価の基準は比較例8とした。比較例8、9、実施例28~33のエネルギー量は13~14kcal/100mLであった。実施例28~33は、比較例8と比較すると脂肪の濃厚感とボディ感が高かった。
表4の紅茶原料を表16(紅茶原料の配合)に替えた以外は比較例1~2、実施例1~6と同様にして比較例10、実施例34、35を調製した。成分量と官能評価結果を表17(評価結果)に示す。官能評価の基準は比較例10とした。比較例10、実施例34、35のエネルギー量は15kcal/100mLであった。実施例34~35は、比較例10と比較すると脂肪の濃厚感とボディ感が高かった。
ラットにおける脂質エマルション吸収の測定試験は、すでに報告された方法(Int. J. Obes. Relat. Metab. Disord. 25, 1459 - 1464 (2001))にしたがって以下の通りに実施した。脂質エマルションはコーン油(6mL)、コール酸(80mg)、オレイン酸コレステリル(2g)、蒸留水(2mL)を混合し、超音波処理により調製した。12時間絶食後の8~9週の雄性Wistarラット(日本チャールズリバー)に、対照群では上記脂質エマルションを10mL/kg体重になるように胃ゾンデを用いて経口投与した(N=6)。一方、ミルクティー投与群ではミルクティー粉末を投与量当たり4.33g/kg体重になるよう混合した脂質エマルションを投与した(N=6)。
表19(安定性試験用の配合)に示す原料を配合後、レトルト缶に熱時充填して124℃20分間のレトルト殺菌処理を施して容器詰め飲料を得た。4週間60℃恒温下で静置保存後に、静置のまま急冷、開缶して白色浮遊物の有無を確認した。各配合の成分量を表20(評価結果)に示した。
Claims (7)
- 飲料100mLあたりのエネルギー量が25kcal以下の乳入り低カロリー紅茶飲料において、総ポリフェノール量が40~250mg/100mLに調整され、かつ、総ポリフェノール量(A)とカフェイン量(B)の含有重量比:(A)/(B)が4.5以上に調整されていることを特徴とする乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料。
- 乳入り低カロリー紅茶飲料が、高甘味度甘味料及び/又は糖アルコール類を使用したものであることを特徴とする請求項1記載の乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料。
- 飲料100mLあたりのエネルギー量が5~20kcalであり、総ポリフェノール量が80~180mg/100mLであり、総ポリフェノール量(A)とカフェイン量(B)の含有重量比:(A)/(B)が4.5~22であることを特徴とする請求項1又は2記載の乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料。
- 飲料が、容器詰め飲料であることを特徴とする請求項1~3のいずれか記載の乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料。
- 飲料100mLあたりのエネルギー量が25kcal以下の乳入り低カロリー紅茶飲料の製造において、飲料中の総ポリフェノール量を40~250mg/100mLに調整し、かつ、総ポリフェノール量(A)とカフェイン量(B)の含有重量比:(A)/(B)を4.5以上に調整したことを特徴とする乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料の製造方法。
- 飲料が、密封容器詰め飲料であることを特徴とする請求項5記載の乳の濃厚感、ボディ感を付与した乳入り低カロリー紅茶飲料の製造方法。
- 請求項1~4のいずれか記載の乳入り低カロリー紅茶飲料からなる中性脂肪吸収抑制剤。
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JP2008125428A (ja) * | 2006-11-20 | 2008-06-05 | Mitsui Norin Co Ltd | 高濃度紅茶ポリフェノール含有容器詰紅茶飲料 |
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JP2007117087A (ja) * | 2005-09-30 | 2007-05-17 | Asahi Soft Drinks Co Ltd | 紅茶飲料 |
JP2008054627A (ja) * | 2006-09-01 | 2008-03-13 | Mitsui Norin Co Ltd | 高濃度紅茶ポリフェノール含有インスタントミルクティー |
JP2008125428A (ja) * | 2006-11-20 | 2008-06-05 | Mitsui Norin Co Ltd | 高濃度紅茶ポリフェノール含有容器詰紅茶飲料 |
JP2009034076A (ja) * | 2007-08-03 | 2009-02-19 | Kao Corp | 容器詰飲料 |
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