WO2020138269A1 - 容器詰茶飲料 - Google Patents
容器詰茶飲料 Download PDFInfo
- Publication number
- WO2020138269A1 WO2020138269A1 PCT/JP2019/051084 JP2019051084W WO2020138269A1 WO 2020138269 A1 WO2020138269 A1 WO 2020138269A1 JP 2019051084 W JP2019051084 W JP 2019051084W WO 2020138269 A1 WO2020138269 A1 WO 2020138269A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- tea
- beverage
- deoxynojirimycin
- tea beverage
- caffeine
- Prior art date
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 111
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 claims abstract description 123
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 76
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 claims abstract description 61
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229960001948 caffeine Drugs 0.000 claims abstract description 38
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 38
- 244000269722 Thea sinensis Species 0.000 claims description 79
- 235000013361 beverage Nutrition 0.000 claims description 71
- 239000000284 extract Substances 0.000 claims description 37
- 235000009569 green tea Nutrition 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 18
- 235000006468 Thea sinensis Nutrition 0.000 claims description 13
- 235000020333 oolong tea Nutrition 0.000 claims description 10
- 229940094952 green tea extract Drugs 0.000 claims description 8
- 235000020688 green tea extract Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 240000000249 Morus alba Species 0.000 description 20
- 235000008708 Morus alba Nutrition 0.000 description 17
- 238000002474 experimental method Methods 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 13
- 239000007788 liquid Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 206010013911 Dysgeusia Diseases 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 239000000419 plant extract Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 244000052707 Camellia sinensis Species 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
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- 235000019225 fermented tea Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
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- 239000000047 product Substances 0.000 description 3
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- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
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- 238000003860 storage Methods 0.000 description 2
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 1
- 240000007524 Camellia sinensis var. sinensis Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000004839 Morus alba var multicaulis Nutrition 0.000 description 1
- 240000006920 Morus alba var. multicaulis Species 0.000 description 1
- 240000009253 Morus australis Species 0.000 description 1
- 235000006723 Morus australis Nutrition 0.000 description 1
- 244000293610 Morus bombycis Species 0.000 description 1
- 235000006721 Morus bombycis Nutrition 0.000 description 1
- 241001570654 Morus boninensis Species 0.000 description 1
- 241000334246 Morus mongolica Species 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- XBJFCYDKBDVADW-UHFFFAOYSA-N acetonitrile;formic acid Chemical compound CC#N.OC=O XBJFCYDKBDVADW-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 239000007864 aqueous solution Substances 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
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- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 125000001841 imino group Chemical group [H]N=* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
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- 229940069445 licorice extract Drugs 0.000 description 1
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- 235000013379 molasses Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- -1 polyethylene terephthalate Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Definitions
- the present invention relates to a packaged tea beverage containing a tea extract, and more particularly to a packaged tea beverage containing a specific amount of 1-deoxynojirimycin.
- Non-patent Document 1 fermented tea leaves or semi-fermented tea leaves are extracted with cold water of less than 10° C., extracted from this extraction residue with warm water of 50° C. or higher, and the extracts obtained by the two steps are mixed and then sterilized. Therefore, a fermented tea beverage or a semi-fermented tea beverage having a high scent even after the sterilization treatment has been proposed (Patent Document 1). In addition, a green tea extract capable of producing a packaged green tea beverage with little reduction in aroma during heat sterilization has been proposed (Patent Document 2).
- Patent Document 3 describes a packaged beverage containing starch, high-concentration non-polymer catechins and mulberry leaf extract, and having suppressed bitterness, and as a commercial product, mulberry leaf A tea beverage containing indigestible dextrin is known (Non-patent document 2, product name: Adult's Caro Limit Gyokuro tailored green tea plus). It has also been reported that the blood glucose level of rats was improved by using a liquid prepared by dissolving sucrose in water and a high concentration of 1-deoxynojirimycin and a green tea extract containing flavonoids (Patent Document 4). ..
- the present inventors have found that a predetermined amount of 1-deoxynojirimycin has an excellent effect of suppressing a decrease in aroma of tea beverages due to heat sterilization and the like.
- the present invention has been completed and the present invention has been completed.
- the present invention includes, but is not limited to, the following aspects.
- the beverage according to (1) which contains 1.0 mg/100 mL or more of caffeine.
- a method for producing a packaged tea beverage containing a tea extract and 1-deoxynojirimycin which comprises a heat sterilization step, wherein the content of 1-deoxynojirimycin in the beverage is 0.1 to 2.0 mg. /100 mL and adjusting the caffeine content to 50 mg/100 mL or less.
- a decrease in aroma due to heat sterilization and the like can be suppressed, so that it is possible to provide a packaged tea beverage that is rich in aroma and has a high palatability and can be stored at room temperature for a long time.
- One aspect of the present invention is a packaged tea beverage containing a tea extract and 1-deoxynojirimycin, wherein the content of 1-deoxynojirimycin in the beverage is 0.1 to 2.0 mg/100 mL. , Bottled tea beverages.
- the beverage of the present invention is a tea beverage containing a tea extract.
- the tea extract refers to one extracted from tea leaves using an extraction solvent.
- Camellia genus for example, C. sinensis var. sinensis (including Yabukita species), C. sinensis var. assamica, etc. Camellia sinensis etc.
- Any of the classified tea leaves for example, sencha, sayha, ground tea, tea in a kettle, tea with stem, stick tea, bud tea, etc.
- tea leaves classified into fermented tea and semi-fermented tea can be used.
- the tea leaves may be used alone or in combination of two or more.
- the tea extract it is possible to use one type or a combination of two or more types of tea extract or its concentrate.
- the "tea concentrate” is one in which the concentration of the components in the tea extract has been increased by, for example, removing a part of the solvent, and examples of the concentration method include atmospheric concentration, reduced pressure concentration, and membrane concentration. Etc. can be mentioned.
- the tea concentrate may be liquid or solid (powder etc.), and commercially available extracts may be used.
- the tea extract may be caffeine-less or non-caffeine, excluding caffeine contained in tea.
- the beverage of the present invention is a tea beverage containing a tea extract.
- the tea beverage referred to in the present invention means a beverage prepared by blending the above-mentioned tea extract, and specific examples thereof include green tea, oolong tea, black tea, roasted tea and brown rice tea beverage. Above all, a green tea beverage prepared from tea leaves classified as unfermented tea is an example of a preferred embodiment of the present invention.
- the tea beverage according to the present invention is a beverage containing a tea extract as a main component, and the beverage containing a tea extract as a main component is described in the Food Labeling Act (enforced in April 2015).
- the beverages are listed in the higher rank in terms of tea such as “tea”, “green tea”, “oolong tea”, “jasmine tea”, and “black tea”.
- it is the beverage labeled with the first or second label for tea in the ingredient label, and more preferably the beverage labeled with the first label.
- the pH of the packaged tea beverage according to the present invention is not particularly limited, but from the viewpoint of flavor and storage stability, it is preferably 5.5 to 8.0, and more preferably 6.0 to 7.0. is there.
- the tea beverage of the present invention need not contain caffeine, but in a preferred embodiment it contains caffeine.
- caffeine When caffeine is contained, it is possible to further suppress the decrease in aroma in the tea beverage due to the flavor (bitterness) peculiar to caffeine.
- the caffeine content is preferably 1.0 mg/100 mL or more, more preferably 5.0 mg/100 mL or more, and further preferably 10 mg/100 mL or more.
- a tea beverage having a caffeine content of more than 50 mg/100 mL may have a strong bitterness peculiar to caffeine.
- the caffeine content is preferably 40 mg/100 mL or less, more preferably 30 mg/100 mL or less.
- Caffeine may be derived from a tea extract, or a commercially available caffeine preparation may be added.
- the content of caffeine in the beverage can be quantified by a known method, and can be measured, for example, by using a high performance liquid chromatogram method (HPLC method).
- 1-deoxynojirimycin is a kind of imino sugar contained in mulberry leaves, and is also known as moranolin and 1,5-dideoxy-1,5-imino-D.
- -Also called glucitol (1,5-Dideoxy-1,5-imino-D-glucitol), and its CAS registration number is 19130-96-2.
- the tea beverage of the present invention contains 0.1 to 2.0 mg/100 mL of 1-deoxynojirimycin.
- the content of 1-deoxynojirimycin in the tea beverage is 0.1 mg/100 mL or more, it is possible to effectively suppress a decrease in aroma due to heat sterilization and the like, and improve the flavor of the tea beverage.
- the content of 1-deoxynojirimycin in the tea beverage is preferably 0.17 mg/100 mL or more, more preferably 0.2 mg/100 mL or more.
- the upper limit of the 1-deoxynojirimycin content in the tea beverage is 2.0 mg/100 mL from the viewpoint that the unpleasant aftertaste is unlikely to remain and the refreshing feeling in the mouth is excellent.
- the 1-deoxynojirimycin content in the tea beverage is preferably 1.0 mg/100 mL or less, more preferably 0.7 mg/100 mL or less.
- the content of 1-deoxynojirimycin in the beverage can be quantified by a known method, and can be measured by using, for example, HPLC.
- the 1-deoxynojirimycin used in the present invention is not limited to one extracted and isolated from a plant such as a mulberry plant, and it may be a substance obtained by a chemical synthesis method, a fermentation method, or a microbial product. can do.
- Examples of commercially available 1-deoxynojirimycin include those sold by Wako Pure Chemical Industries.
- 1-deoxynojirimycin used in the present invention can be used in the form of a plant extract such as mulberry plant.
- mulberry plants there are Yamaguchi (Morus bombycis Koidzumi), Magui (Morus alba L.), Shimagwa (Morus australis Poir), Rosou (Morus latifolia Poir.), Mokkogowa (Morus mongolica Schneid), and Black mulberry (Morus nigra ).
- Yamaguchi Mal bombycis Koidzumi
- Magui Momagwa
- Rosou Rosou
- Mokkogowa Mokkogowa
- Black mulberry Mokkogowa
- Black mulberry Mokkogowa
- Akamiguwa (Morus rubra L.), Ogasawaraguwa (Morus boninensis Koidzumi.), and the like, and hybrids and varieties thereof can also be used.
- the part to be used is not particularly limited, and leaves, shoots, shoots, bark, stems, roots, root bark, flowers, mulberry etc. can be used.
- mulberry plant extracts include mulberry leaf extract powder and sterilized mulberry leaf powder manufactured by Toyota Ma Health Foods Co., Ltd.
- a plant extract When a plant extract is used, it is preferable to use a plant extract having an increased 1-deoxynojirimycin concentration in order to effectively obtain the effects of the present invention and not to impair the palatability as a tea beverage. ..
- a method for obtaining a mulberry leaf extract containing 1-deoxynojirimycin will be exemplified.
- alcohol such as hydrous ethanol is added to the dried mulberry leaves for extraction. Since 1-deoxynojirimycin is contained in a small amount (about 0.1 to 0.2% by weight) in dried mulberry leaves, extraction with addition of alcohols is preferable for efficient extraction.
- the extract is subjected to a centrifugal separator to remove insoluble matter, and concentrated under reduced pressure to obtain a mulberry leaf extract.
- 1-Deoxynojirimycin is usually contained in this extract in an amount of 0.4 to 1% by weight.
- the "low sweetness” beverage specifically refers to a beverage having a sweetness of 2 or less, preferably 1.5 or less, more preferably 1 or less, still more preferably 0.5 or less.
- the sweetening component refers to a component that imparts a sweetness, and specifically, fructose, sugar, fructose glucose syrup, glucose, maltose, sucrose, high fructose syrup, sugar alcohol, oligosaccharides, honey, Natural sweeteners such as sugar cane juice (black molasses), starch syrup, stevia powder, stevia extract, Rakan fruit powder, Rakan fruit extract, licorice powder, licorice extract, Somatococcus danieri seed powder, Somatococcus danieri seed extract And artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin.
- the tea beverage of the present invention may contain various additives, if necessary, in addition to the above components within a range not departing from the intended purpose of the present invention.
- various additives for example, a pH adjusting agent, an antioxidant, a pigment, an emulsifier, a preservative, a vitamin, an extract, and a quality stabilizer can be used alone or in combination.
- the pH of the packaged tea beverage of the present invention is preferably 5.5 to 8.0, more preferably 6.0 to 7.0 from the viewpoint of flavor and storage stability.
- the container used for the packaged tea beverage according to the present invention is not particularly limited, and known containers can be used.
- a container used for the tea beverage of the invention for example, a molded container containing a resin such as polyethylene terephthalate as a main component (a so-called PET bottle, etc.), a metal can, a metal foil or a plastic film is used as a composite with a general beverage. Examples thereof include a paper container and a glass bottle, which can be filled and provided in a sealed form.
- the capacity of the packaged tea beverage according to the present invention is not particularly limited, but is, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
- a heat resistant container metal can, glass, etc.
- retort sterilization 110 to 140° C., 1 to several tens of minutes
- a non-heat-resistant container PET bottle, paper container, etc.
- the prepared solution is previously sterilized by a plate heat exchanger at a high temperature for a short time (UHT sterilization: 110 to 150° C., 1 to After cooling for several tens of seconds) to a constant temperature, the container can be filled.
- ⁇ Caffeine analysis method> The caffeine content in the tea beverage was analyzed by using HPLC (high performance liquid chromatograph).
- HPLC high performance liquid chromatograph
- a high performance liquid chromatograph analyzer system controller (CBM-20A), PDA detector (SPD-M20Avp), pump (LC-30AD), degasser (DGU-20A5R), column oven (CTO-20AC), An auto sampler (SIL-30AC), all manufactured by Shimadzu Corporation was used.
- the tea beverage was directly used for measurement without being diluted.
- green tea leaf was subjected to extraction treatment with 1000 mL of hot water (80 to 90° C.) for 5 minutes, and then the tea leaf was separated and further passed through 200 mesh to remove ground tissue, tea particles, etc. The solid content was removed to obtain a green tea extract.
- a green tea beverage was prepared by adding water and caffeine to the obtained green tea extract so that the caffeine content was 1.0 to 50 mg per 100 mL.
- the obtained green tea beverage was packed in a can and subjected to heat sterilization treatment at 130° C. for 1 minute to produce a packaged green tea beverage (Samples 1-2 to 1-6).
- Experiment 2 Production and evaluation of green tea beverage (1) 1-Deoxynojirimycin was added to the green tea beverages having various caffeine contents obtained in Experiment 1, and heat sterilization treatment was carried out in the same manner as in Experiment 1 to produce packaged green tea beverages.
- 1-deoxynojirimycin a synthetic product (purity 98%) manufactured by Wako Pure Chemical Industries, Ltd. was used, and the 1-deoxynojirimycin content of each sample is as shown in the table below.
- the obtained container-packed green tea beverage was sensory-evaluated by three panelists according to a 5-step evaluation method of 1 to 5 points.
- a comparative example containing the same amount of caffeine and not containing 1-deoxynojirimycin was evaluated as a control.
- the results evaluated by each panel based on the following criteria were freely discussed again by all members, and expressed as an integer with the consent of all members.
- ⁇ 5 points Greatly improved
- ⁇ 4 points Improved ⁇ 3 points: Slightly improved ⁇ 2 points: Almost no improvement ⁇ 1 point: No improvement
- Table 2 shows the sensory evaluation results.
- 1-deoxynojirimycin By adding 1-deoxynojirimycin to the green tea beverage, the effect of suppressing the reduction of the scent after sterilization was obtained.
- 1-deoxynojirimycin By the simple method of blending 1-deoxynojirimycin into the green tea beverage, it was possible to suppress the deterioration of the aroma due to heating of the green tea beverage.
- Sample 2-18 having a caffeine content of 80 mg/100 mL had a strong caffeine-specific taste.
- Experiment 3 Production and evaluation of green tea beverage (2) 1-Deoxynojirimycin was added to the green tea extract containing 10 mg/100 mL of caffeine obtained in Experiment 1, and heat-sterilized in the same manner as in Experiment 1 to produce a packaged green tea beverage.
- 1-deoxynojirimycin a synthetic product (purity 98%) manufactured by Wako Pure Chemical Industries, Ltd. was used, and the 1-deoxynojirimycin content of each sample is as shown in the table below.
- Sample 3-12 which has a 1-deoxynojirimycin content of 3.0 mg/100 mL, has the effect of suppressing the scent reduction by heating, but has a rough taste of 1-deoxynojirimycin and an aftertaste that remains on the tongue. was felt, and the palatability as a green tea beverage was impaired.
- Experiment 4 Production and evaluation of green tea beverage (3) A packaged green tea beverage was produced in the same manner as in Experiment 3 except that ascorbic acid and sodium hydrogen carbonate were further added after adding 1-deoxynojirimycin. Specifically, 1-deoxynojirimycin was added to the green tea extract containing 10 mg/100 mL of caffeine obtained in Experiment 1, and ascorbic acid was further added to a concentration of 30 mg/100 mL. Therefore, sodium hydrogen carbonate was mixed to adjust the pH. The sodium content of the green tea beverage after heat sterilization was 8.0 mg/100 mL, and the pH was 6.0.
- Experiment 5 Production and Evaluation of Oolong Tea Beverage Similarly, the effect of 1-deoxynojirimycin on the suppression of aroma reduction was confirmed in the oolong tea beverage.
- an oolong tea leaf extract was produced. 5g of Oolong tea leaf was extracted with hot water (80-90°C) 700mL for 5 minutes, and then the tea leaf was separated and passed through 200 mesh to remove solids such as crushed tissue and tea particles. After removal, oolong tea extract was obtained.
- the obtained extract was prepared so that the content of caffeine was 10 mg/100 mL and the content of 1-deoxynojirimycin was 0.2 to 1.0 mg/100 mL, and heat sterilization treatment was carried out in the same manner as in Experiment 1, A bottled oolong tea beverage was manufactured.
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Abstract
Description
(1) 茶抽出物と1-デオキシノジリマイシンとを含有する容器詰茶飲料であって、飲料中の1-デオキシノジリマイシン含有量が0.1~2.0mg/100mLである、上記飲料。
(2) 1.0mg/100mL以上のカフェインを含有する、(1)に記載の飲料。
(3) 飲料のカフェイン含有量が50mg/100mL以下である、(1)又は(2)に記載の飲料。
(4) 前記茶抽出物が緑茶抽出物を含む、(1)~(3)のいずれかに記載の飲料。
(5) 加熱殺菌工程を含む、茶抽出物と1-デオキシノジリマイシンを含有する容器詰茶飲料の製造方法であって、飲料中の1-デオキシノジリマイシン含有量を0.1~2.0mg/100mL、カフェイン含有量を50mg/100mL以下に調整することを含む、上記方法。
(6) 茶抽出物と1-デオキシノジリマイシンを含有する容器詰茶飲料において、加熱殺菌による香りの低下を抑制する方法であって、飲料中の1-デオキシノジリマイシン含有量を0.1~2.0mg/100mL、カフェイン含有量を50mg/100mL以下に調整することを含む、上記方法。
本発明の飲料は、茶抽出物を含有する茶飲料である。ここで、茶抽出物とは、茶葉から抽出溶媒を用いて抽出されたものをいう。茶葉としては、Camellia属(例えば、C. sinensis var. sinensis(やぶきた種を含む)、C. sinensis var. assamica等のCamellia sinensis等)及びそれらの雑種から選択される茶葉で、不発酵茶に分類される茶葉(例えば、煎茶、番茶、碾茶、釜入り茶、茎茶、棒茶、芽茶等)や、発酵茶及び半発酵茶に分類される茶葉のいずれも用いることができる。また茶葉は、1種又は2種以上を組み合わせて用いることができる。
本発明の飲料は、茶抽出物を含有する茶飲料である。本発明でいう茶飲料とは、上述の茶抽出物を配合して調製した飲料を意味し、具体的には緑茶、烏龍茶、紅茶、焙じ茶、玄米茶飲料などが挙げられる。中でも、不発酵茶に分類される茶葉で調製された緑茶飲料は、本発明の好適な態様の一例である。
本発明の茶飲料はカフェインを含まなくてもよいが、好ましい態様においてカフェインを含有する。カフェインが含有されていれば、カフェイン特有の香味(苦味)によって、茶飲料における香りの低下をさらに抑制させることが出来る。本発明の作用効果が顕著に発揮される観点から、カフェイン含有量が1.0mg/100mL以上が好ましく、5.0mg/100mL以上がより好ましく、10mg/100mL以上がさらに好ましい。一方、本発明においてカフェイン含有量が50mg/100mLを超えるような茶飲料は、カフェイン特有の苦味が強くなる場合がある。香味(苦味)の観点から、カフェイン含有量は40mg/100mL以下が好ましく、30mg/100mL以下がより好ましい。カフェインは茶抽出物由来でもよいし、市販のカフェイン製剤を添加しても良い。飲料中のカフェインの含有量は、公知の方法によって定量することができ、例えば、高速液体クロマトグラム法(HPLC法)を用いて測定することができる。
本発明は、茶飲料における香りの低下を、1-デオキシノジリマイシンを用いることによって抑制するものである。ここで、1-デオキシノジリマイシン(1-Deoxynojirimycin)とは、桑の葉等に含まれているイミノ糖の一種であって、別名はモラノリン、1,5-ジデオキシ-1,5-イミノ-D-グルシトール(1,5-Dideoxy-1,5-imino-D-glucitol)とも称され、そのCAS登録番号は19130-96-2である。
本発明者らの検討によると、甘味度が一定以下に抑えられている低甘味度の飲料では、1-デオキシノジリマイシンの後味の雑味が目立ちやすく、それによって付与される複雑味により、殺菌に伴う香り低下抑制効果が高い傾向にある。したがって、本発明の作用効果を顕著に発揮できるという観点から、低甘味度の飲料は本発明の茶飲料の好適な一態様である。ここで「低甘味度」の飲料とは、具体的には甘味度が2以下、好ましくは1.5以下、より好ましくは1以下、さらに好ましくは0.5以下の飲料をいう。ここで、甘味度とは、甘味の強さを示す尺度であり、ショ糖1重量%(20℃)の甘味を1とした場合の相対比である。飲料の甘味度は、当該飲料に含まれる各甘味成分の量(重量濃度)を、ショ糖の甘味1に対する当該甘味成分の甘味の相対比に基づいて、ショ糖の相当量に換算して、次いで当該飲料に含まれる全ての甘味成分のショ糖甘味換算量を総計することによって求めることができる。なお、ショ糖の甘味1に対する各種甘味成分の甘味の相対比は、公知の砂糖甘味換算表(マクマリー有機化学(第7版)988頁)から求めることができる。低甘味度の茶飲料として、好ましくは、甘味成分を配合しない茶飲料が挙げられる。ここで、甘味成分とは、甘味を付与する成分をいい、具体的には、果糖、砂糖、果糖ぶどう糖液糖、ぶどう糖、麦芽糖、ショ糖、高果糖液糖、糖アルコール、オリゴ糖、はちみつ、サトウキビ搾汁液(黒糖蜜)、水飴、ステビア末、ステビア抽出物、羅漢果末、羅漢果抽出物、甘草末、甘草抽出物、ソーマトコッカスダニエリ種子末、ソーマトコッカスダニエリ種子抽出物などの天然甘味料や、アセスルファムカリウム、スクラロース、ネオテーム、アスパルテーム、サッカリンなどの人工甘味料などを表す。
本発明に係る容器詰茶飲料に用いる容器は特に制限されず、公知の容器を使用することができる。発明の茶飲料に使用される容器として、例えば、一般の飲料と同様にポリエチレンテレフタレートなどの樹脂を主成分とする成形容器(いわゆるPETボトルなど)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、ガラスの瓶などを挙げることができ、これらに充填して密閉した形態で提供することができる。本発明に係る容器詰茶飲料の容量は特に限定されないが、例えば350mL~1000mLであり、好ましくは500mL~1000mLである。
各サンプルにおけるカフェインと1-デオキシノジリマイシンは、以下の方法にて定量した。
茶飲料中のカフェイン含有量の分析は、HPLC(高速液体クロマトグラフ)を用いて行った。分析には、高速液体クロマトグラフ分析装置(システムコントローラ(CBM-20A)、PDA検出器(SPD-M20Avp)、ポンプ(LC-30AD)、デガッサー(DGU-20A5R)、カラムオーブン(CTO-20AC)、オートサンプラー(SIL-30AC)、すべて島津製作所製)を使用した。なお、茶飲料は希釈することなくそのまま測定に供した。
HPLC測定条件
・カラム:TSK-gel ODS-80Ts QA (4.6mmI.D.×150nm)、東ソー社製
・カラム温度:40℃
・移動相:
A液:0.1%ギ酸水溶液
B液:0.1%ギ酸アセトニトリル溶液
・グラジエント条件(体積%)
0min B液5%、19min B液20%、20min B液63%、25min B液63%、26min B液5%、36min B液5%
・流量:1.0mL/min
・試料注入量:10μL
・測定波長:280nm
・標準物質:カフェイン(ナカライテスク社製)
茶飲料中の1-デオキシノジリマイシンの分析は、HPLC(高速液体クロマトグラフ)を用いて行った。必要に応じて、茶飲料を減圧濃縮し、分析に供した。
HPLC測定条件
・カラム:TSKgel Amide-80, φ4.6mm×250mm, 粒径5μm
・移動相:水、アセトニトリル及び酢酸の混液
・流量:1.0ml/min
・カラム温度:40℃
・イオン化法:エレクトロスプレー(正イオン検出モード)
・設定質量数(m/z):164.0→109.9
三井銘茶のカフェインレス緑茶0.4gを熱水(80~90℃)100mlに溶解して得た、緑茶飲料を缶容器に詰めて、130℃1分の加熱殺菌処理をし、容器詰緑茶飲料を製造した(サンプル1-1)。
・3点:香りの低下が極めて大きい
・2点:香りの低下を感じる
・1点:香りの低下をほとんど感じない
実験1で得られた種々のカフェイン含有量の緑茶飲料に、1-デオキシノジリマイシンを配合し、実験1と同様に、加熱殺菌処理をし、容器詰緑茶飲料を製造した。1-デオキシノジリマイシンとしては和光純薬製の合成品(純度98%)を使用し、各サンプルの1-デオキシノジリマイシン含有量は下表のとおりである。
・5点:大きく改善されている
・4点:改善されている
・3点:やや改善されている
・2点:ほとんど改善されていない
・1点:全く改善されていない
実験1で得られた10mg/100mLのカフェインを含有する緑茶抽出液に、1-デオキシノジリマイシンを配合し、実験1と同様に加熱殺菌処理し、容器詰緑茶飲料を製造した。1-デオキシノジリマイシンとしては和光純薬製の合成品(純度98%)を使用し、各サンプルの1-デオキシノジリマイシン含有量は下表のとおりである。
1-デオキシノジリマイシンを添加した後にアスコルビン酸および炭酸水素ナトリウムをさらに添加した以外は、実験3と同様にして容器詰緑茶飲料を製造した。具体的には、実験1で得られた10mg/100mLのカフェインを含有する緑茶抽出液に、1-デオキシノジリマイシンを添加し、さらに30mg/100mLの濃度となるようにアスコルビン酸を添加してから、炭酸水素ナトリウムを混合してpH調整を行った。加熱殺菌後の緑茶飲料のナトリウム含有量は8.0mg/100mLであり、pHは6.0であった。
烏龍茶飲料においても同様に1-デオキシノジリマイシンによる香りの低下抑制効果を確認した。まず、ウーロン茶葉抽出物を製造した。5gの烏龍茶葉に対し熱水(80~90℃)700mLを用いて5分間抽出処理を行った後、茶葉を分離し、さらに200メッシュを通液させ、粉砕組織や茶粒子などの固形分を除去して、烏龍茶抽出液を得た。得られた抽出液に対して、カフェイン含有量10mg/100mL、1-デオキシノジリマイシン含有量0.2~1.0mg/100mLとなるように調合し、実験1と同様に加熱殺菌処理し、容器詰烏龍茶飲料を製造した。
Claims (7)
- 茶抽出物と1-デオキシノジリマイシンとを含有する容器詰茶飲料であって、飲料中の1-デオキシノジリマイシン含有量が0.1~2.0mg/100mLであり、カフェイン含有量が50mg/100mL以下である、上記飲料。
- 緑茶飲料または烏龍茶飲料である、請求項1に記載の飲料。
- 飲料中の1-デオキシノジリマイシン含有量が0.17mg/100mL以上である、請求項1または2に記載の飲料。
- 1.0mg/100mL以上のカフェインを含有する、請求項1~3のいずれかに記載の飲料。
- 前記茶抽出物が緑茶抽出物を含む、請求項1~4のいずれかに記載の飲料。
- 加熱殺菌工程を含む、茶抽出物と1-デオキシノジリマイシンを含有する容器詰茶飲料の製造方法であって、
飲料中の1-デオキシノジリマイシン含有量を0.1~2.0mg/100mL、カフェイン含有量を50mg/100mL以下に調整することを含む、上記方法。 - 茶抽出物と1-デオキシノジリマイシンを含有する容器詰茶飲料において、加熱殺菌による香りの低下を抑制する方法であって、
飲料中の1-デオキシノジリマイシン含有量を0.1~2.0mg/100mL、カフェイン含有量を50mg/100mL以下に調整することを含む、上記方法。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2019415304A AU2019415304A1 (en) | 2018-12-28 | 2019-12-26 | Container-packed tea beverage |
EP19906132.6A EP3903595A4 (en) | 2018-12-28 | 2019-12-26 | TEA BEVERAGE PACKAGED IN A CONTAINER |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2018247877A JP6732875B2 (ja) | 2018-12-28 | 2018-12-28 | 容器詰茶飲料 |
JP2018-247877 | 2018-12-28 |
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JP (1) | JP6732875B2 (ja) |
AU (1) | AU2019415304A1 (ja) |
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WO (1) | WO2020138269A1 (ja) |
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JP2020103225A (ja) | 2020-07-09 |
EP3903595A1 (en) | 2021-11-03 |
EP3903595A4 (en) | 2022-11-23 |
TWI826626B (zh) | 2023-12-21 |
AU2019415304A1 (en) | 2021-07-08 |
JP6732875B2 (ja) | 2020-07-29 |
TW202038735A (zh) | 2020-11-01 |
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