WO2018003956A1 - 高濃度イヌリン含有茶飲料 - Google Patents

高濃度イヌリン含有茶飲料 Download PDF

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Publication number
WO2018003956A1
WO2018003956A1 PCT/JP2017/024067 JP2017024067W WO2018003956A1 WO 2018003956 A1 WO2018003956 A1 WO 2018003956A1 JP 2017024067 W JP2017024067 W JP 2017024067W WO 2018003956 A1 WO2018003956 A1 WO 2018003956A1
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WO
WIPO (PCT)
Prior art keywords
inulin
beverage
content
ppm
tea
Prior art date
Application number
PCT/JP2017/024067
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
亜紀 平野
秀貴 松林
若奈 田口
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to SG11201810273TA priority Critical patent/SG11201810273TA/en
Publication of WO2018003956A1 publication Critical patent/WO2018003956A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

  • the present invention relates to a packaged tea beverage containing a high concentration of inulin, a method for producing the same, a method for suppressing a miscellaneous taste peculiar to inulin in a packaged tea beverage, and the like.
  • the container-packed tea beverages generally extract tea leaves with an aqueous solvent such as water to obtain a tea extract, and after adjusting the concentration of this tea extract to the drinking concentration, It is sold in sealed containers.
  • Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal action, and there are reports on beverages containing inulin (Patent Documents 1 and 2).
  • Polydextrose known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).
  • inulin can improve taste without acidity and bitterness compared to polydextrose.
  • present inventors have found that when a relatively large amount of a beverage containing inulin at a high concentration is ingested, a miscellaneous taste peculiar to inulin is felt.
  • the miscellaneous taste of inulin can be suppressed to some extent, but the low concentration of catechin cannot sufficiently suppress the miscellaneous taste of inulin.
  • catechin when catechin is blended at a high concentration, the astringency due to catechin increases, which is not preferable.
  • An object of the present invention is to provide a packaged tea beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste peculiar to inulin.
  • the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect under high inulin concentration conditions, and the non-polymer catechin amount is within a certain range, and further, ascorbic acid is a certain amount.
  • the range it was possible to suppress the miscellaneous taste peculiar to inulin, and there was no astringency, and the ease of drinking was found, and the present invention was completed.
  • the present invention relates to the following.
  • a packaged tea beverage The inulin content is 1-7 g / 100 ml, The content of non-polymer catechin is 1 to 800 ppm, The ascorbic acid content is 100-800 ppm, The beverage.
  • a method for producing a packaged tea beverage the step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and the content of non-polymer catechin in the beverage to 1 to 800 ppm And a step of adjusting the content of ascorbic acid in the beverage to 100 to 800 ppm.
  • a method for suppressing the miscellaneous taste unique to inulin in a packaged tea beverage wherein the content of inulin in the beverage is 1 to 7 g / 100 ml, and the content of non-polymer catechin in the beverage is 1 to The said suppression method by setting to 800 ppm and also making content of ascorbic acid in the said drink into 100-800 ppm.
  • the present invention it is possible to provide a packaged tea beverage containing inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste unique to inulin.
  • the container-packed tea beverage of the present invention (hereinafter also referred to as “the tea beverage of the present invention”) and related methods will be described below.
  • Aracha is a processed product made from raw leaves plucked from tea trees (scientific name: Camellia sinensis).
  • the fresh leaf that can be used in the present invention is not limited in its variety, production area, cultivation method, tea season, etc., as long as it is tea.
  • Varieties used in the production of green tea beverages include, for example, Yabukita, Yutaka Midori, Okumidori, Sayaka Kaori, Kanaya Midori, Samidori, Asatsuyu, and other production areas such as Shizuoka, Kagoshima, Mie, and Kumamoto , Fukuoka, Kyoto, Miyazaki, Saitama, etc., cultivation methods include open ground, cover, gyokuro, etc., and tea seasons include first tea, second tea, third tea, fourth tea, winter spring autumn tea, banban, etc. Can do.
  • Finished tea can be processed to obtain a tea beverage.
  • the process of obtaining a tea beverage from finished tea is generally divided into an extraction process for extracting the finished tea with warm water, a coarse filtration process for removing extraction residues from the extract, a cooling process for cooling the extract, and a fine process from the extract. It includes a filtration step for removing solids, a preparation step for adding a water or green tea extract, an antioxidant, a pH adjuster, etc. to the extract to obtain a preparation, and a sterilization step for sterilizing the preparation.
  • the said process is an example to the last, and is not limited to this, For example, the order of a process can be replaced or another process can be added.
  • oolong tea drinks can be produced by using semi-fermented tea leaves obtained by semi-fermenting fresh leaves, and black tea drinks can be produced by using fermented tea leaves.
  • a general thing can be used as a kind used for these manufacture.
  • Produced green tea, oolong tea, and black tea can be used alone as a tea beverage, but can also be mixed into a mixed tea beverage by appropriately mixing them at a suitable ratio. Furthermore, it is also possible to add an extract such as cereals and herbs to the tea beverage produced with these tea leaf extracts to make a tea beverage.
  • Inulin is a group of polysaccharides contained in various plants, and is a polymer in which a plurality of fructose bonds to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine.
  • Inulin has the effect of regulating the intestines, so it has the effect of adjusting the tone of the stomach including the intestines and digestive tract. Specifically, it has an intestinal function, an intestinal condition, and an improvement, improvement, and improvement of the large intestine environment. It promotes bowel movement and is effective in reducing and preventing constipation.
  • the fructosyl unit is bonded mainly by ⁇ -2,1 bond, and the chain length of the fructan is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is ⁇ -2,1 type.
  • chicory-derived inulin includes Frutafit TM or Raftiline TM. It can also be obtained from a number of plant species by methods well known to those skilled in the art.
  • the content of inulin contained in the beverage of the present invention is 1 to 7 g / 100 ml, preferably 1.5 to 5.0 g / 100 ml, more preferably 2.0 to 4.0 g / 100 ml.
  • the content of inulin can be quantified using a known method such as an HPLC method.
  • a known method such as an HPLC method.
  • it may be measured by any known method such as GC-MS or HPLC method.
  • the analysis of the average degree of polymerization of inulin can be performed as follows.
  • the degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows.
  • HPLC high-density polyethylene glycol
  • GC cyclopentadiene
  • HPAEC HPAEC
  • the content of catechin is adjusted to 1 to 800 ppm, preferably 10 to 750 ppm, more preferably 30 to 700 ppm, 50 to 700 ppm, more preferably 200 to 500 ppm with respect to the tea beverage volume. is important.
  • ppm means weight / volume ppm, which corresponds to mg / L. If the non-polymerized catechin content exceeds 800 ppm, the catechin-specific taste becomes strong, and it may be difficult to drink.
  • non-polymerized catechin in this specification represents a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate.
  • the above content means the total amount of these catechin compounds.
  • composition of the non-polymerized catechin is not particularly limited, but gallate-type catechins that have particularly high bitterness and astringency (among the above catechins, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) It is preferable that the tea beverage has a proper balance between umami and astringency. Therefore, a tea beverage having a large ratio of gallate catechins can also be exemplified as one of the preferred embodiments of the present invention.
  • the proportion of gallate catechins in catechin is 40 to 95%, preferably 45 to 90%, Preferably, it is about 46 to 80%.
  • the amount of gallate catechin and the amount of free catechin (of catechins having no gallate group) are measured and quantified by a method using high performance liquid chromatography (HPLC).
  • the adjustment of the non-polymerized catechin content can be appropriately performed using a tea leaf extract as a main component. If necessary, it can be blended with a tea extract concentrate (for example, commercially available “Polyphenone” (Mitsui Norin), “Theafuran” (Itoen), “Sunphenon” (Taiyo Kagaku)) or a known Oolong tea extract concentrate and black tea extract concentrate obtained by the method can also be blended.
  • a tea extract concentrate for example, commercially available “Polyphenone” (Mitsui Norin), “Theafuran” (Itoen), “Sunphenon” (Taiyo Kagaku)
  • a tea extract concentrate for example, commercially available “Polyphenone” (Mitsui Norin), “Theafuran” (Itoen), “Sunphenon” (Taiyo Kagaku)
  • a tea extract concentrate for example, commercially available “Polyphenone” (Mitsui Norin), “Theafur
  • ppm means weight / volume ppm, which corresponds to mg / L.
  • ascorbic acid or a derivative thereof used in the present invention ascorbic acid or a derivative thereof used as a food additive, for example, ascorbic acid glycoside, sodium ascorbate, magnesium ascorbate, or the like is used.
  • a natural material rich in ascorbic acid to which an antioxidant such as L-ascorbic acid and / or a salt acceptable as a food thereof may be added in the steps subsequent to the extraction step such as the extraction step and / or the blending step (
  • natural materials derived from fruits such as lemon, orange and acerola
  • natural materials derived from vegetables such as broccoli, me cabbage, green pepper, komatsuna and cauliflower can also be used as ascorbic acid in the present invention.
  • additives such as an antioxidant, an emulsifier, a storage amount, a pH adjuster, a fragrance, a seasoning, a sweetener, a sour agent, and a quality stabilizer are added alone or in combination. May be. From the viewpoint of the flavor of the original tea, it is preferable not to add fragrances, seasonings, sweeteners, acidulants, etc., and the pH is adjusted to 5.0 to 7.0 from the viewpoint of storage stability. It is preferable to do.
  • beverage according to the present invention other additives that are usually blended in the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as the effects of the present invention are not impaired.
  • a pH adjuster, a quality stabilizer, etc. can be mix
  • the alcohol content in the beverage of the present invention is less than 1% by weight, preferably 0.3% by weight or less, more preferably 0.1% by weight or less, and still more preferably 0.01% by weight or less. . That is, although alcohols will be mix
  • the alcohols used herein include ethanol, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, and 1-heptanol. , 2-heptanol, 3-heptanol, 4-heptanol, propylene glycol, 1,3-butanediol, neopentyl glycol, glycerin, and the like, but are not limited thereto.
  • the tea beverage of the present invention is provided in the form of a container.
  • a container examples include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch.
  • a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
  • the container-packed beverage of the present invention can be used not only for drinking directly from the container, but also for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.
  • the capacity of the container since the miscellaneous taste of inulin is suppressed and the beverage of the present invention is a “very drinkable” beverage, a large capacity is preferable, for example, 500 ml capacity or more, even if it is 550 ml or 600 ml good.
  • the present invention is a method for producing a containerized tea beverage.
  • the method includes the following steps: a step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, a step of adjusting the content of non-polymerized catechin in the beverage to 1 to 800 ppm, and the method A step of adjusting the content of ascorbic acid in the beverage to 100 to 800 ppm.
  • each of the above components may be 1.5 to 5.0 g / 100 ml for inulin, or may be 2.0 to 4.0 g / 100 ml.
  • the catechin may be 10 to 750 ppm or 50 to 700 ppm.
  • Ascorbic acid may be 200 to 700 ppm, or 300 to 600 ppm.
  • the timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions. *
  • the present invention is a method for suppressing the miscellaneous taste characteristic of inulin.
  • the method includes: adjusting the inulin content in the beverage to 1-7 g / 100 ml, adjusting the non-polymerized catechin content in the beverage to 1-800 ppm, and in the beverage Adjusting the content of ascorbic acid to 100 to 800 ppm.
  • each of the above components may be 1.5 to 5.0 g / 100 ml for inulin, or may be 2.0 to 4.0 g / 100 ml.
  • the catechin may be 10 to 750 ppm or 50 to 700 ppm.
  • Ascorbic acid may be 200 to 700 ppm, or 300 to 600 ppm.
  • the timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions. *
  • a beverage having an intestinal action and adjusting the condition of the stomach including the intestine and digestive tract is provided. Specifically, it is a beverage having an action for improving, improving, and improving the intestinal function, intestinal state, and large intestine environment, and also a beverage that promotes bowel movement and is effective in reducing or preventing constipation.
  • Green tea beverage> A green tea beverage blended with inulin and ascorbic acid was produced, sterilized, and then filled into a 300 ml container to produce a container-packed green tea beverage.
  • Table 1 shows the results of measurement of inulin, non-polymerized catechin, and ascorbic acid in the produced packaged tea beverage.
  • inulin “Fuji FF” of Fuji Nippon Seika Co., Ltd. was added so that the concentration was 1.0 to 8.0 g / 100 ml, and ascorbic acid was added to 10 to 900 ppm after sterilization.
  • a trained panelist evaluated the degree of inulin miscellaneous taste and caffeine flavor of the obtained green tea beverage by a sensory test using a scoring method.
  • Oolong tea leaves were extracted with 30 times the weight of hot water (95 ° C.) for 4 minutes to obtain Oolong tea extract (containing 145 ppm of non-polymerized catechin).
  • a non-polymerized catechin concentration adjusted to 200 ppm with a separately prepared Oolong tea extract concentrate, sterilized Oolong tea beverage prepared by blending ascorbic acid 350 ppm and inulin 2.0 g / 100 ml, and then filled into a 300 ml container
  • a container-packed oolong tea drink was produced.
  • the container-packed oolong tea beverage obtained did not feel the inulin miscellaneous taste.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
PCT/JP2017/024067 2016-06-30 2017-06-30 高濃度イヌリン含有茶飲料 WO2018003956A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SG11201810273TA SG11201810273TA (en) 2016-06-30 2017-06-30 Tea beverage containing high concentration of inulin

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016130126A JP6463302B2 (ja) 2016-06-30 2016-06-30 高濃度イヌリン含有茶飲料
JP2016-130126 2016-06-30

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Publication Number Publication Date
WO2018003956A1 true WO2018003956A1 (ja) 2018-01-04

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JP (1) JP6463302B2 (enrdf_load_stackoverflow)
SG (1) SG11201810273TA (enrdf_load_stackoverflow)
WO (1) WO2018003956A1 (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112839520A (zh) * 2018-10-19 2021-05-25 三得利控股株式会社 容器装饮料

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022023016A (ja) * 2020-07-06 2022-02-07 花王株式会社 経口組成物

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007521010A (ja) * 2003-07-03 2007-08-02 ザ プロクター アンド ギャンブル カンパニー 緑茶カテキン及び１つまたは複数の多価ミネラルカチオンを含有する組成物
JP2015156854A (ja) * 2014-01-21 2015-09-03 株式会社東洋新薬 容器詰め飲料

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3660637B2 (ja) * 2002-03-12 2005-06-15 花王株式会社 緑茶飲料の製造法
AU2014227002B2 (en) * 2013-03-04 2016-11-03 Suntory Holdings Limited Light-coloured tea beverage
JP6087769B2 (ja) * 2013-08-30 2017-03-01 サントリー食品インターナショナル株式会社 烏龍茶抽出物を含有する容器詰飲料

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007521010A (ja) * 2003-07-03 2007-08-02 ザ プロクター アンド ギャンブル カンパニー 緑茶カテキン及び１つまたは複数の多価ミネラルカチオンを含有する組成物
JP2015156854A (ja) * 2014-01-21 2015-09-03 株式会社東洋新薬 容器詰め飲料

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112839520A (zh) * 2018-10-19 2021-05-25 三得利控股株式会社 容器装饮料
EP3868212A4 (en) * 2018-10-19 2022-07-13 Suntory Holdings Limited PACKAGED DRINK

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JP2018000075A (ja) 2018-01-11
SG11201810273TA (en) 2019-01-30
JP6463302B2 (ja) 2019-01-30

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