Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/38—Other non-alcoholic beverages
• • 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
  • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. 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
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/28—Drying or concentrating coffee extract
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/385—Concentrates of non-alcoholic beverages
  • A23L2/39—Dry compositions

Definitions

• the present invention relates to a powdered beverage.
• Polyphenols have attracted attention because it has been revealed that they have physiological functions related to the prevention of various lifestyle-related diseases including body fat reduction. In order to efficiently express this physiological function, the amount of intake is important, and in order to ingest a large amount of polyphenol, beverages, jelly-like foods, supplements and the like fortified with polyphenol are commercially available.
• a beverage enriched with polyphenols green coffee beans are dried to a state of water content of less than 7% and 3% or more, and pulverized with a crusher such as a coffee mill.
• a beverage (Patent Document 2) obtained by extracting with an aqueous ethanol solution having a concentration of 60% by weight or less and mixing the obtained extract with liquid oolong tea or liquid black tea has been proposed.
• Patent Document 1 Japanese Patent No. 4488850 (Patent Document 2) Japanese Patent No. 5237520
• the present invention comprises the following components (A) to (C): (A) containing tannin (B) chlorogenic acids, and (C) protein,
• the mass ratio [(A) / (B)] of the component (A) and the component (B) is 0.7 to 3.0
• the mass ratio [(C) / (B)] between component (C) and component (B) is 0.05 to 0.23
• the concentration of component (B) is 0.3% by mass.
• a powdered beverage having a pH of 5.0 to 7.0 when reduced with 100 mL of water.
• the present invention also provides the following components (A) to (C); (A) tannin (B) chlorogenic acids 0.1 to 0.5% by mass, and (C) a protein,
• the mass ratio [(A) / (B)] of the component (A) and the component (B) is 0.7 to 3.0
• a liquid beverage having a mass ratio [(C) / (B)] of component (C) to component (B) of 0.05 to 0.23 and a pH of 5.0 to 7.0 is provided. To do.
• the present invention relates to a powdered beverage or a liquid beverage in which polyphenol is fortified, which hardly changes in color tone or deteriorates in flavor even when stored for a long time in a weakly acidic to neutral region having a pH of 5 or more in a reduced state.
• the present inventor in addition to the quantitative ratio of tannin and chlorogenic acids, by controlling the quantitative ratio of protein and chlorogenic acids to a constant pH
• the present invention has found that a powdered beverage or a liquid beverage reinforced with polyphenols can be obtained in which a change in color tone and a decrease in flavor are unlikely to occur in a weakly acidic to neutral range of 5.0 to 7.0.
• the “powdered beverage” means a powdered food that is dissolved in a liquid and used for drinking.
• the liquid is not particularly limited as long as it can be reduced to a beverage, and examples thereof include water, carbonated water, milk, soy milk, and the temperature of the liquid does not matter.
• the powdered beverage of the present invention is not particularly limited as long as it is solid at normal temperature (20 ° C. ⁇ 15 ° C., hereinafter the same meaning), but from the viewpoint of antiseptic / antibacterial and handling, the solid content in the powdered beverage is preferably It is 90% by mass or more, more preferably 94% by mass or more, further preferably 95% by mass or more, and still more preferably 97% by mass or more. In addition, the upper limit of this amount of solid content is not specifically limited, 100 mass% may be sufficient.
• the “solid content of the powdered beverage” means a residue obtained by drying the powdered beverage for 3 hours with an electric constant temperature dryer at 105 ° C. and removing volatile substances.
• the powdered beverage of the present invention contains tannin as the component (A) and chlorogenic acids as the component (B).
• tannin in the present specification is measured by the method described in the examples below, and includes non-polymer catechins, gallic acid, esters thereof, and condensates thereof. It is a concept, and “non-polymer catechins” means non-gallate bodies such as catechin, gallocatechin, epicatechin and epigallocatechin, and gallate bodies such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate Is a collective term.
• chlorogenic acids means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquinic acid. And 5-ferlaquinic acid and monoferlaquinic acid.
• this invention what is necessary is just to contain at least 1 sort among the said 6 sorts, but it is preferable to contain all 6 sorts.
• the powdered beverage of the present invention contains the component (A) and the component (B) in a specific quantitative ratio.
• the mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0, from the viewpoint of health function security, color tone suppression, and odor. 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, particularly preferably 0.96 or more, and 2.80 from the viewpoint of enhancing the aroma of tea and a fresh green scent. Or less, more preferably 2.50 or less, still more preferably 2.20 or less, still more preferably 1.30 or less, and even more preferably 1.20 or less.
• the range of the mass ratio [(A) / (B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20, and more. More preferably, it is 0.90 to 1.30, and still more preferably 0.96 to 1.20.
• the content of the component (A) in the powdered beverage of the present invention is preferably 10% by mass or more, more preferably 11% by mass or more, and still more preferably 12% by mass or more from the viewpoint of strengthening polyphenol and imparting a fresh green scent. 15% by mass or more is particularly preferable, and from the viewpoint of suppressing color change and flavor reduction, 20% by mass or less is preferable, 18% by mass or less is more preferable, and 17% by mass or less is more preferable.
• the content range of the component (A) is preferably 10 to 20% by mass, more preferably 11 to 18% by mass, still more preferably 12 to 17% by mass, and particularly preferably 15 to 20% by mass in the powdered beverage. 17% by mass.
• content of a component (A) can be analyzed based on the analysis method generally known, For example, it can measure by the method as described in an Example mentioned later.
• the content of the component (B) in the powdered beverage of the present invention is preferably 5% by mass or more, more preferably 7% by mass or more, and more preferably 7.5% by mass or more from the viewpoint of strengthening polyphenol and imparting a fresh green scent. More preferably, it is more preferably 12% by mass or more, and preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, and 17% by mass from the viewpoint of suppressing color change and flavor reduction. The following are particularly preferred:
• the content range of the component (B) is preferably 5 to 25% by mass, more preferably 7 to 20% by mass, still more preferably 7.5 to 18% by mass, and still more preferably in the powdered beverage. 12 to 17% by mass.
• content of a component (B) can be analyzed based on the analysis method generally known, For example, it can measure by the method as described in an Example mentioned later.
• the powdered beverage of the present invention contains a protein as component (C).
• the component (C) is mainly derived from the blending components, but is reduced from the amount usually contained. Specifically, the content of the component (C) is 0.05 to 0.23 as a mass ratio [(C) / (B)] of the component (C) and the component (B).
• fragrance enhancement of tea, and suppression of odor derived from the preparation 0.06 or more is preferable, 0.07 or more is more preferable, 0.08 or more is further preferable, 0.090 or more is further more preferable, and 095 or more is particularly preferable, and 0.22 or less is preferable from the viewpoint of a refreshing feeling and improvement of unpleasant tongue residue when it is contained in the mouth, enhancement of tea fragrance and fresh green scent, and suppression of color change. 0.21 or less is more preferable, 0.14 or less is more preferable, and 0.13 or less is even more preferable.
• the range of the mass ratio [(C) / (B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, and further It is preferably 0.08 to 0.14, more preferably 0.090 to 0.13, and still more preferably 0.095 to 0.13.
• the content of the component (C) in the powdered beverage of the present invention is 3.0% by mass from the viewpoints of suppression of color tone change, refreshing feeling and improvement of unpleasant tongue residue when included in the mouth, and enhancement of tea aroma.
• the following is preferable, 2.5% by mass or less is more preferable, 2.2% by mass or less is further preferable, and 1.7% by mass or less is particularly preferable.
• the lower limit of content of a component (C) is not specifically limited, From a viewpoint of the fragrance of tea, 1.0 mass% or more is preferable in a powdered drink, 1.2 mass% or more is more preferable, and 1 More preferably 3% by mass or more, and particularly preferably 1.5% by mass or more.
• the range of the content of component (C) is preferably 1.0 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, and still more preferably 1.3 to 3.0% by mass in the powdered beverage. It is 2.2% by mass, more preferably 1.3 to 1.7% by mass, and still more preferably 1.5 to 1.7% by mass.
• content of a component (C) can be analyzed based on the analysis method generally known, For example, it can measure by the method as described in an Example mentioned later.
• the powdered beverage of the present invention can contain caffeine as the component (D).
• the content of the component (D) in the powdered beverage of the present invention is the mass ratio [(D) / (B)] of the component (B) and the component (D), improving the refreshing feeling and imparting a fresh green scent.
• 0.4 or less is preferable, 0.35 or less is more preferable, 0.25 or less is more preferable, 0.12 or less is particularly preferable, and 0.10 or less is particularly preferable.
• the lower limit of the mass ratio [(D) / (B)] may be 0, but is preferably 0.03 or more, more preferably 0.04 or more, from the viewpoint of enhancing the aroma of tea. 0.06 or more is more preferable.
• the range of the mass ratio [(D) / (B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, and still more preferably. Is 0.06 to 0.25, particularly preferably 0.06 to 0.12, particularly preferably 0.06 to 0.10.
• content of a component (D) can be analyzed based on the analysis method generally known, For example, it can measure by the method as described in an Example mentioned later.
• sweeteners for the powdered beverage of the present invention, sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, excipients, binders, disintegrations as desired.
• One or more additives such as an agent, a lubricant, an extender, a surfactant, a dispersant, a buffer, a diluent, and a quality stabilizer can be further contained. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.
• the powdered beverage of the present invention has a pH of 5.0 to 7.0 when reduced with 100 mL of water so that the concentration of component (B) is 0.3% by mass.
• 5.2 or more is preferable, 5.4 or more is more preferable, 5.7 or more is more preferable, and 6.8 or less is preferable and 6.4 or less is more preferable from the viewpoint of improving a refreshing feeling and suppressing color change.
• 6.2 or less is more preferable.
• the pH range is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2.
• the pH is adjusted to 20 ° C. and measured with a pH meter. In this invention, in order to set it as such pH, a pH adjuster can be contained.
• Examples of the pH adjuster include acids and alkalis, and are not particularly limited as long as the use is approved by the Food Sanitation Law.
• Examples of acids include citric acid, lactic acid, tartaric acid, succinic acid, malic acid, ascorbic acid and other organic acids; phosphoric acid, hydrochloric acid and other inorganic acids or salts thereof, and alkalis include potassium hydroxide. Sodium hydroxide, quicklime, sodium carbonate, sodium hydrogencarbonate and the like.
• the pH adjuster at least one selected from acids and alkalis can be appropriately selected so as to obtain a desired pH.
• a reduced beverage obtained by reducing a powdered beverage with 100 mL of water so that the concentration of the component (B) is 0.3% by mass, for example, when stored at 20 ° C. for 24 hours, is described in the examples below.
• the change in turbidity ( ⁇ OD680) of the reduced beverage obtained by “evaluation of color change” is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, and still more preferably 0.020. In the following, it can be more preferably 0.015 or less, and still more preferably 0.010 or less.
• the powdered beverage of the present invention is, for example, drinkable by diluting with water usually 10 to 200 times, preferably 30 to 150 times.
• a product form of the powdered beverage of the present invention for example, a bottle is packed in a container, and when drinking, one cup is measured with a spoon or the like.
• a cup type containing one cup, every cup It can be a small package.
• the capacity of the cup is preferably 180 to 320 mL, and the internal volume of the small package can be appropriately set so as to match the cup capacity.
• those which are divided and packaged for each cup are preferable, and examples include stick-wrapped ones and pillow-wrapped ones.
• the subdivision packaging can be packaged with a packaging material made of an aluminum deposited film or the like.
• the inside of the container and the packaging material may be filled with nitrogen gas, and the packaging material is preferably low in oxygen permeability in terms of quality maintenance.
• the powdered beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted.
• the components (A) to (C) and other components as necessary are mixed so that the mass ratio [(A) / (B)] and the mass ratio [(C) / (B)] are within the above ranges.
• the order of mixing the components (A) to (C) is not particularly limited, and they may be added in an arbitrary order, or the three may be added simultaneously.
• a mixing method an appropriate method such as stirring and shaking can be adopted, but a mixing device may be used.
• the mixing system of the mixing device may be a container rotating type or a container fixing type.
• the container rotation type for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type, or the like can be adopted.
• the container fixing type for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender, or the like can be employed.
• the granulation conditions can be appropriately selected depending on the granulation method.
• Component (A) may be a commercially available reagent, but can also be contained in the form of a plant extract that is rich in component (A). Although it will not specifically limit as a plant extract if a component (A) is contained, For example, extracts, such as a tea leaf, a persimmon leaf, and a chestnut, are mentioned. Of these, tea extract is preferred from the viewpoint of tannin content and flavor. In addition, a plant extract can contain 1 type (s) or 2 or more types.
• tea leaves examples include the genus Camellia, for example, C. sinensis var. Sinensis (including Yabuta species), C. sinensis var. Assamica, and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves are classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method, and these can be used by appropriately selecting one or more kinds. Examples of non-fermented tea leaves include green tea leaves such as sencha, sayha, strawberry tea, kettle tea, stalk tea, stick tea, and bud tea, and may be subjected to a burning process.
• examples of the semi-fermented tea leaves include oolong tea leaves such as iron kannon, color species, golden katsura, and wushuiwa tea.
• examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam and Sri Lanka.
• One or more tea leaves can be used.
• non-fermented tea leaves are preferable from the viewpoint of tannin content and flavor, and green tea and roasted tea are more preferable.
• the extraction method for example, a known method such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), or column extraction can be employed. Further, the extraction conditions are not particularly limited, and can be appropriately selected depending on the extraction method. Commercially available green tea extracts such as “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku may also be used.
• a commercially available reagent may be used for component (B), it can also be contained in the form of a plant extract containing abundant component (B).
• the plant extract is not particularly limited as long as it contains the component (B).
• sunflower seeds, apple immature fruits, coffee beans, Simon leaves, pine cones, pine seed husks, Examples include sugarcane, southern leaves, burdock, eggplant skin, ume fruit, dandelion, and grape plant.
• a plant extract can contain 1 type (s) or 2 or more types. Among these, a coffee extract is preferable from the viewpoint of chlorogenic acid content and flavor.
• the coffee beans used for extraction may be raw coffee beans or roasted coffee beans, but at least one selected from raw coffee beans and shallow roasted coffee beans is preferable from the viewpoint of chlorogenic acid content and the like.
• the L value of the shallow roasted coffee beans is preferably 27 or more, more preferably 35 or more, still more preferably 40 or more, and more preferably 40 or less, more preferably 60 or less from the viewpoint of the chlorogenic acid content and the like. Preferably, 55 or less is more preferable.
• the range of the L value of the shallow roasted coffee beans is preferably 27 or more and less than 62, more preferably 35 to 60, and still more preferably 40 to 55.
• “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100.
• coffee beans examples include Arabica, Robusta, Riberica, and Arabsta.
• coffee bean producing areas examples include Brazil, Colombia, Africa, Mocha, Kilibando, Mandelin, Blue Mountain, Guatemala and the like.
• coffee beans having different bean types and production areas may be used alone or in combination of two or more.
• the extraction method and extraction conditions are not particularly limited and can be performed by known methods and conditions.
• the mass ratio of the component (B) to the component (C) [( In order to easily control C) / (B)] within the above range, it is preferable to use a coffee extract obtained by adding ethanol to remove the ethanol precipitate, and further using activated carbon. May be.
• a coffee extract obtained by adding ethanol to remove the ethanol precipitate and further using activated carbon. May be.
• the activated carbon is not particularly limited as long as it is generally used for industrial purposes.
• any of a batch type and a continuous type may be sufficient.
• the plant extract can be concentrated or dried according to the method for producing the powdered beverage.
• concentration method include a normal pressure concentration method in which the solvent is evaporated at normal pressure, a vacuum concentration method in which the solvent is evaporated in a reduced pressure, and a membrane concentration method in which the solvent is removed by membrane separation.
• a drying method for example, a known method such as spray drying or freeze drying can be employed.
• the powdered beverage of the present invention can be filled in a package.
• the package include bottles, cans, bottles, box-type containers, stick-type packages, and pillow-type packages.
• liquid beverage means a food that maintains a liquid form at room temperature and can be used as it is without being diluted (Ready To Drink, RTD).
• the liquid beverage of the present invention contains tannin as the component (A), chlorogenic acids as the component (B), and contains the component (A) and the component (B) in a specific quantitative ratio.
• the mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.7 to 3.0, from the viewpoint of health function security, color tone suppression, and odor. 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, particularly preferably 0.96 or more, and 2.80 from the viewpoint of enhancing the aroma of tea and a fresh green scent. Or less, more preferably 2.50 or less, still more preferably 2.20 or less, still more preferably 1.30 or less, and even more preferably 1.20 or less.
• the range of the mass ratio [(A) / (B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20, and more. More preferably, it is 0.90 to 1.30, and still more preferably 0.96 to 1.20.
• the content of the component (A) in the liquid beverage of the present invention is preferably 0.09% by mass or more, more preferably 0.15% by mass or more, from the viewpoint of strengthening polyphenols and imparting a fresh green fragrance, more preferably 0.18%. More preferably, it is 0.7% by mass or less, more preferably 0.60% by mass or less, and still more preferably 0.50% by mass or less from the viewpoint of color change and suppression of flavor reduction.
• the content range of the component (A) is preferably 0.09 to 0.70% by mass in the liquid beverage, more preferably 0.15 to 0.60% by mass, and still more preferably 0.18 to 0.50% by mass.
• content of a component (A) can be measured by the method as described in an Example mentioned later, for example.
• the content of the component (B) in the liquid beverage of the present invention is 0.1 to 0.5% by mass, but is preferably 0.12% by mass or more from the viewpoint of strengthening polyphenol and imparting a fresh green scent. .15% by mass or more is more preferable, 0.20% by mass or more is more preferable, and from the viewpoint of suppression of color change and flavor reduction, 0.47% by mass or less is preferable, and 0.45% by mass or less is more preferable. 0.40 mass% or less is still more preferable.
• the content range of the component (B) is preferably 0.12 to 0.47% by mass, more preferably 0.15 to 0.45% by mass, and still more preferably 0.20 to 0.4% by mass in the liquid beverage. It is 0.40 mass%.
• content of a component (B) can be measured by the method as described in an Example mentioned later, for example.
• the liquid beverage of the present invention contains a protein as component (C).
• the component (C) is mainly derived from the blending components, but is reduced from the amount usually contained. Specifically, the content of the component (C) is 0.05 to 0.23 as a mass ratio [(C) / (B)] of the component (C) and the component (B).
• fragrance enhancement of tea, and suppression of odor derived from the preparation 0.06 or more is preferable, 0.07 or more is more preferable, 0.08 or more is further preferable, 0.090 or more is further more preferable, and 095 or more is particularly preferable, and 0.22 or less is preferable from the viewpoint of a refreshing feeling and improvement of unpleasant tongue residue when it is contained in the mouth, enhancement of tea fragrance and fresh green scent, and suppression of color change. 0.21 or less is more preferable, 0.14 or less is more preferable, and 0.13 or less is even more preferable.
• the range of the mass ratio [(C) / (B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, and further It is preferably 0.08 to 0.14, more preferably 0.090 to 0.13, and still more preferably 0.095 to 0.13.
• the content of the component (C) in the liquid beverage of the present invention is preferably 0.009% by mass or more, more preferably 0.015% by mass or more, and further more preferably 0.020% by mass or more from the viewpoint of tea fragrance.
• 0.070% by mass or less is preferable, and 0.065% by mass or less is more preferable from the viewpoints of suppression of color change, refreshing feeling, improvement of unpleasant tongue residue when included in the mouth, and enhancement of tea fragrance.
• 0.055% by mass or less is more preferable.
• the content range of the component (C) is preferably 0.009 to 0.070% by mass, more preferably 0.015 to 0.065% by mass, and still more preferably 0.020 to 0.020% by mass in the liquid beverage. 0.055% by mass.
• content of a component (C) can be measured by the method as described in an Example mentioned later, for example.
• the liquid beverage of the present invention can contain caffeine as the component (D).
• the content of the component (D) in the powdered beverage of the present invention is the mass ratio [(D) / (B)] of the component (B) and the component (D), improving the refreshing feeling and imparting a fresh green scent.
• 0.4 or less is preferable, 0.35 or less is more preferable, 0.25 or less is more preferable, 0.12 or less is particularly preferable, and 0.10 or less is particularly preferable.
• the lower limit of the mass ratio [(D) / (B)] may be 0, but is preferably 0.03 or more, more preferably 0.04 or more, from the viewpoint of enhancing the aroma of tea. 0.06 or more is more preferable.
• the range of the mass ratio [(D) / (B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, and still more preferably. Is 0.06 to 0.25, particularly preferably 0.06 to 0.12, particularly preferably 0.06 to 0.10.
• content of a component (D) can be measured by the method as described in the below-mentioned Example, for example.
• the liquid beverage of the present invention has a pH of 5.0 to 7.0, but is preferably 5.2 or more, more preferably 5.4 or more, and even more preferably 5.7 or more from the viewpoint of acidity control. From the viewpoint of improvement in feeling and suppression of color tone change, 6.8 or less is preferable, 6.4 or less is more preferable, and 6.2 or less is more preferable.
• the pH range is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2. The pH is adjusted to 20 ° C. and measured with a pH meter.
• the liquid beverage of the present invention may further contain one or more of the pH adjusters and additives described above as desired.
• the liquid beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. It can be provided as a packaged beverage.
• a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. It can be provided as a packaged beverage.
• the liquid beverage of the present invention may be heat sterilized.
• the heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the food sanitation law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). It is also possible to appropriately select the heat sterilization method according to the type of container of the beverage composition, for example, when the container can be heat sterilized after filling the container like a metal can. Retort sterilization can be employed.
• the liquid beverage of the present invention adopts the above-described configuration, for example, when the concentration of the component (B) is 0.1 to 0.5% by mass and stored at 20 ° C. for 24 hours.
• the change in turbidity ( ⁇ OD680) of the reduced beverage obtained by the “evaluation of color tone change” described in the description is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, and still more preferably 0. 0.020 or less, more preferably 0.015 or less, and still more preferably 0.010 or less.
• the liquid beverage of the present invention can be produced by an appropriate method. For example, components (A), (B) and (C) are blended, and the content of component (B), mass ratio [(A) / (B)], mass ratio [(C) / (B)] and It is possible to manufacture by adjusting the pH within a predetermined range. Moreover, the powdered beverage of the present invention described above can be produced by reducing with, for example, water so that the content of the component (B) is within a predetermined range.
• This invention discloses the following powder drinks, liquid drinks, or methods further regarding the said embodiment.
• the mass ratio [(A) / (B)] of the component (A) and the component (B) is 0.7 to 3.0
• the mass ratio [(C) / (B)] between component (C) and component (B) is 0.05 to 0.23
• the concentration of component (B) is 0.3% by mass.
• a powdered beverage having a pH of 5.0 to 7.0 when reduced with 100 mL of water.
• Component (B) is preferably one or more selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid
• the mass ratio [(A) / (B)] between component (A) and component (B) is preferably 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, and even more preferably.
• the mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.8.
• the content of the component (A) is preferably 10% by mass or more, more preferably 11% by mass or more, still more preferably 12% by mass or more, still more preferably 15% by mass or more, and preferably 20% by mass or less.
• the content of the component (A) is preferably 10 to 20% by mass, more preferably 11 to 18% by mass, still more preferably 12 to 17% by mass, and even more preferably 15 to 17% by mass.
• the content of the component (B) is preferably 5% by mass or more, more preferably 7% by mass or more, still more preferably 7.5% by mass or more, even more preferably 12% by mass or more, and preferably 25% by mass. % Or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, and still more preferably 17% by mass or less, etc.
• the content of component (B) is preferably 5 to 25% by mass, more preferably 7 to 20% by mass, still more preferably 7.5 to 18% by mass, and still more preferably 12 to 17% by mass.
• ⁇ 1> to ⁇ 9> A powdered beverage according to any one of ⁇ 9>.
• the mass ratio [(C) / (B)] between component (C) and component (B) is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, and even more preferably. Is 0.090 or more, more preferably 0.095 or more, preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, and even more preferably 0.13 or less.
• the mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, and still more preferably 0.00.
• the content of component (C) is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.2% by mass or less, and even more preferably 1.7% by mass or less. Preferably, it is 1.0% by mass or more, more preferably 1.2% by mass or more, still more preferably 1.3% by mass or more, and still more preferably 1.5% by mass or more.
• component (C) is preferably 1.0 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, still more preferably 1.3 to 2.2% by mass, and still more preferably The powdered beverage according to any one of ⁇ 1> to ⁇ 13>, wherein is 1.3 to 1.7% by mass, particularly preferably 1.5 to 1.7% by mass.
• component (D) preferably further contains caffeine as the component (D).
• the mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, and still more preferably Is 0.12 or less, more preferably 0.10 or less, preferably 0.03 or more, more preferably 0.04 or more, still more preferably 0.06 or more, and may be 0.
• the mass ratio [(D) / (B)] of component (B) to component (D) is preferably 0 to 0.4, more preferably 0.03 to 0.35, and still more preferably 0.04 to ⁇ 15> or ⁇ 16>, which is 0.35, more preferably 0.06 to 0.25, even more preferably 0.06 to 0.12, and even more preferably 0.06 to 0.10.
• the powdered beverage etc. of description is preferably 0 to 0.4, more preferably 0.03 to 0.35, and still more preferably 0.04 to ⁇ 15> or ⁇ 16>, which is 0.35, more preferably 0.06 to 0.25, even more preferably 0.06 to 0.12, and even more preferably 0.06 to 0.10.
• ⁇ 18> Preferably sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, excipients, binders, disintegrants, lubricants, bulking agents,
• the powder according to any one of ⁇ 1> to ⁇ 17>, further containing one or more additives selected from a surfactant, a dispersant, a buffer, a diluent, and a quality stabilizer.
• Beverages etc. ⁇ 19> The pH is preferably 5.2 or higher, more preferably 5.4 or higher, still more preferably 5.7 or higher, preferably 6.8 or lower, more preferably 6.4 or lower, still more preferably 6.2.
• the powdered beverage according to any one of the above ⁇ 1> to ⁇ 18> which is as follows.
• the pH is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2, according to any one of the above items ⁇ 1> to ⁇ 19>
• a pH adjuster is preferably one or more selected from organic acids, inorganic acids and salts thereof, and alkalis.
• the organic acid or a salt thereof is preferably one or more selected from citric acid, lactic acid, tartaric acid, succinic acid, malic acid, ascorbic acid and salts thereof, and the inorganic acid is preferably phosphoric acid, One or more selected from hydrochloric acid and salts thereof, and the alkali is preferably one or more selected from potassium hydroxide, sodium hydroxide, quicklime, sodium carbonate and sodium bicarbonate.
• the salt is preferably an alkali metal salt (for example, potassium, sodium).
• the solid content in the powdered beverage is preferably 90% by mass or more, more preferably 94% by mass or more, still more preferably 95% by mass or more, still more preferably 97% by mass or more, and may be 100% by mass.
• ⁇ 25> The turbidity change ( ⁇ OD680) when a reduced beverage obtained by reducing powder beverage with 100 mL of water so that the concentration of component (B) is 0.3% by mass is stored at 20 ° C. for 24 hours is preferably 0.
• the product form is preferably packed in a bottle or the like, and when drinking, the cup is measured with a spoon or the like, the cup type containing one cup, or the cup is divided into small portions for each cup.
• the tannin source is preferably an extract of one or more plants selected from tea leaves, persimmon leaves and chestnut skin, more preferably a tea extract, still more preferably an extract of non-fermented tea leaves.
• Chlorogenic acid source is preferably sunflower seeds, apple immature fruits, coffee beans, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant skin, ume fruit, It is an extract of one or more plants selected from dandelion and grape plants, more preferably a coffee bean extract, still more preferably at least selected from raw coffee beans and shallow roast coffee beans
• the package is filled, more preferably the package is selected from a bottle, can, bottle, box-type container, stick-type package, and pillow-type package.
• ⁇ 1> to ⁇ 29> A powdered beverage or the like according to any one of the above.
• liquid beverage or suppression method is referred to as “liquid beverage or the like”.
• Component (B) is preferably one or more selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid
• the liquid beverage or the like according to any one of ⁇ 31> to ⁇ 33>, which is two or more, and more preferably all six.
• the mass ratio [(A) / (B)] between component (A) and component (B) is preferably 0.80 or more, more preferably 0.85 or more, still more preferably 0.90 or more, and even more preferably.
• the mass ratio [(A) / (B)] of the component (A) to the component (B) is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.8.
• the content of component (A) is preferably 0.09% by mass or more, more preferably 0.15% by mass or more, still more preferably 0.18% by mass or more, preferably 0.70% by mass or less, The liquid beverage or the like according to any one of ⁇ 31> to ⁇ 36>, more preferably 0.60% by mass or less, and further preferably 0.50% by mass or less.
• the content of component (A) is preferably 0.09 to 0.70% by mass, more preferably 0.15 to 0.60% by mass, still more preferably 0.18 to 0.50% by mass, ⁇ 31> to ⁇ 37>
• the content of the component (B) is preferably 0.10% by mass or more, more preferably 0.15% by mass or more, further preferably 0.20% by mass or more, preferably 0.47% by mass or less, The liquid beverage or the like according to any one of ⁇ 31> to ⁇ 38>, more preferably 0.45% by mass or less, and still more preferably 0.40% by mass or less.
• the content of the component (B) is preferably 0.12 to 0.47% by mass, more preferably 0.15 to 0.45% by mass, still more preferably 0.20 to 0.40% by mass, ⁇ 31>- ⁇ 39>
• the mass ratio [(C) / (B)] between component (C) and component (B) is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, and even more preferably. Is 0.090 or more, more preferably 0.095 or more, preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, and even more preferably 0.13 or less.
• the mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, and still more preferably 0.00.
• ⁇ 31> to ⁇ 41 which are 08 to 0.21, more preferably 0.08 to 0.14, still more preferably 0.090 to 0.13, and still more preferably 0.095 to 0.13.
• the liquid drink according to any one of ⁇ 43> The content of component (C) is preferably 0.009% by mass or more, more preferably 0.015% by mass or more, still more preferably 0.020% by mass or less, preferably 0.070% by mass or less, The liquid beverage or the like according to any one of ⁇ 31> to ⁇ 42>, more preferably 0.065% by mass or less, and still more preferably 0.055% by mass or less.
• component (C) is preferably 0.009 to 0.070% by mass, more preferably 0.015 to 0.065% by mass, still more preferably 0.020 to 0.055% by mass, ⁇ 31>- ⁇ 43>
• ⁇ 45> Preferably, the liquid beverage according to any one of the above ⁇ 31> to ⁇ 44>, which further contains caffeine as the component (D).
• the mass ratio [(D) / (B)] of the component (B) to the component (D) is preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, and still more preferably Is 0.12 or less, more preferably 0.10 or less, preferably 0.03 or more, more preferably 0.04 or more, still more preferably 0.06 or more, and may be 0.
• the mass ratio [(D) / (B)] of component (B) to component (D) is preferably 0 to 0.4, more preferably 0.03 to 0.35, and still more preferably 0.04 to ⁇ 45> or ⁇ 46>, which is 0.35, more preferably 0.06 to 0.25, even more preferably 0.06 to 0.12, and still more preferably 0.06 to 0.10.
• ⁇ 48> Preferably sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, excipients, binders, disintegrants, lubricants, bulking agents,
• the liquid according to any one of ⁇ 31> to ⁇ 47>, further containing one or more additives selected from surfactants, dispersants, buffers, diluents, and quality stabilizers. Beverages etc. ⁇ 49>
• the pH is preferably 5.2 or higher, more preferably 5.4 or higher, still more preferably 5.7 or higher, preferably 6.8 or lower, more preferably 6.4 or lower, still more preferably 6.2.
• the liquid beverage according to any one of ⁇ 31> to ⁇ 48> which is as follows.
• the pH is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2, according to any one of the above items ⁇ 31> to ⁇ 49>
• liquid beverage or the like according to any one of ⁇ 31> to ⁇ 50>, preferably further containing a pH adjuster.
• the pH adjuster is preferably one or more selected from organic acids, inorganic acids and salts thereof, and alkalis.
• the organic acid or a salt thereof is preferably one or more selected from citric acid, lactic acid, tartaric acid, succinic acid, malic acid, ascorbic acid and salts thereof, and the inorganic acid is preferably phosphoric acid, One or more selected from hydrochloric acid and salts thereof, and the alkali is preferably one or more selected from potassium hydroxide, sodium hydroxide, quicklime, sodium carbonate and sodium bicarbonate.
• the salt is preferably an alkali metal salt (for example, potassium, sodium).
• the tannin source is preferably an extract of one or more plants selected from tea leaves, persimmon leaves and chestnut skin, more preferably a tea extract, still more preferably an extract of non-fermented tea leaves.
• Chlorogenic acid source is preferably sunflower seeds, apple immature fruits, coffee beans, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant skin, ume fruit, It is an extract of one or more plants selected from dandelion and grape plants, more preferably a coffee bean extract, still more preferably at least selected from raw coffee beans and shallow roast coffee beans.
• the liquid beverage according to any one of ⁇ 31> to ⁇ 54> which is an extract of one kind of coffee beans.
• the liquid beverage according to any one of ⁇ 31> to ⁇ 55> which is preferably a container-packed liquid beverage.
• the liquid beverage according to ⁇ 56> wherein the container is preferably a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal container, a paper container combined with a metal foil or a plastic film, or a bottle.
• Heat sterilization preferably conforms to the conditions stipulated in applicable laws and regulations (food hygiene law in Japan), more preferably retort sterilization, high temperature short time sterilization (HTST), or ultra high temperature
• the liquid beverage according to ⁇ 58> which is sterilization (UHT method).
• the turbidity change ( ⁇ OD680) when stored at 20 ° C. for 24 hours is preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, and still more preferably 0.020.
• the liquid beverage or the like according to any one of ⁇ 31> to ⁇ 59>, more preferably 0.015 or less, particularly preferably 0.010 or less.
• the amount of tannin in the sample was determined by the iron tartrate method, using ethyl gallate as the standard solution, and as the amount of gallic acid converted (reference: “Green tea polyphenol” functional material for food and beverage effective use Technology series No. 10).
• a powder sample was appropriately dissolved in water to a concentration capable of measuring absorbance to prepare a sample. 5 mL of a sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer, the absorbance was measured at 540 nm, and the amount of tannin was determined from a calibration curve with ethyl gallate.
• iron tartrate standard solution 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water.
• Preparation of phosphate buffer 1/15 mol / L disodium hydrogen phosphate solution and 1/15 mol / L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.
• Retention time of chlorogenic acids 6 types of chlorogenic acids / monocaffeoylquinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes, 3 points in total, monoferlaquinic acid: 13.0 minutes, 19.9 minutes 3 points in total for 21.0 minutes From the area values of the six types of chlorogenic acids determined here, the content (% by mass) of chlorogenic acids was determined using 5-caffeoylquinic acid as a standard substance. Caffeine was analyzed in the same manner as chlorogenic acids except that caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.
• Protein analysis 1 Quantification Proteins were quantified by the Bradford method. Specifically, it is as follows. ⁇ Kit name: Protein quantification kit-Rapit ⁇ Manufacturer: Dojindo Molecular Technologies, Inc.
• a standard BSA solution of 4000 ⁇ g / mL is sequentially diluted to 1/2 with pure water, and then 2000 ⁇ g / mL, 1000 ⁇ g / mL, 500 ⁇ g / mL, 250 ⁇ g / mL, 125 ⁇ g / mL, 63 ⁇ g / mL, 31 ⁇ g / mL, 0 ⁇ g / mL
• Evaluation criteria for unpleasant tongue residue when contained in the mouth is based on the acidity of the reduced beverage of Example 6 being “5” and the mouth of the reduced beverage of Comparative Example 3
• the unpleasant tongue remaining when it was included was rated as "1", and was evaluated according to the following 5 levels. 5: Not felt at all 4: Not felt at all 3: Feeling slightly 2: Feeling slightly 1: Feeling
• Refreshing green incense is rated as “5” for the refreshing green incense of the reduced beverage of Example 6 and as “1” for the refreshed beverage of Comparative Example 3 as follows: Evaluation was based on 5 grades. 5: Blue incense is strong 4: Blue incense is slightly strong 3: Blue incense is slightly weak 2: Blue incense is weak 1: No blue incense
• Odor derived from the formulation The odor derived from the formulation of the reduced beverage of Example 6 was evaluated as “5”, and the odor derived from the reduced beverage formulation of Comparative Example 3 was rated as “1”. Evaluation was based on 5 grades. 5: No odor derived from formulation 4: Little odor derived from formulation 3: Slight odor derived from formulation 2: Slightly odor derived from formulation 1: Strong odor derived from formulation
• spray drying was performed to obtain a chlorogenic acid preparation A.
• the spray dryer was a Parvis mini spray GA32 type (manufactured by Yamato Kagaku Co., Ltd.), and drying was performed at an inlet temperature of 150 ° C and an outlet temperature of 70 ° C.
• Example 14 to 18 and Comparative Examples 4 and 5 The powder beverage obtained in Example 6 was dissolved in water (20 ° C.) so that the chlorogenic acid concentration was the concentration shown in Table 2, to prepare 100 mL of a liquid beverage. Next, the change in color tone ( ⁇ OD680) after storage at 20 ° C. for 24 hours was measured. The results are also shown in Table 2.
• the beverages of Examples 14 to 18 and Comparative Examples 4 and 5 each had a pH (20 ° C.) of 6.1.

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