WO2020184368A1 - Composition de boisson - Google Patents

Composition de boisson Download PDF

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Publication number
WO2020184368A1
WO2020184368A1 PCT/JP2020/009359 JP2020009359W WO2020184368A1 WO 2020184368 A1 WO2020184368 A1 WO 2020184368A1 JP 2020009359 W JP2020009359 W JP 2020009359W WO 2020184368 A1 WO2020184368 A1 WO 2020184368A1
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WIPO (PCT)
Prior art keywords
beverage
mass
packaged
results
tea
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PCT/JP2020/009359
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English (en)
Japanese (ja)
Inventor
小林　由典
祐一 霜田
Original Assignee
花王株式会社
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Application filed by 花王株式会社 filed Critical 花王株式会社
Priority to KR1020217032686A priority Critical patent/KR102400682B1/ko
Priority to CN202080020776.3A priority patent/CN113573591B/zh
Publication of WO2020184368A1 publication Critical patent/WO2020184368A1/fr

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    • 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
    • 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 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
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a beverage composition.
  • Non-polymer catechins are one of the polyphenol compounds contained in tea leaves of the genus Camellia, and have various physiological activities, so their application to foods and drinks is attracting attention.
  • the demand for tea beverages is increasing because they can be easily ingested as a lifestyle, but there is a tendency for tea beverages that have a rich original aroma of tea, have a strong sweetness, and have less bitterness and astringency. ..
  • Patent Document 1 a tea beverage having an improved original sweetness of tea can be obtained by adding a certain amount of ethanol to a tea beverage having a reduced caffeine content. Further, the non-polymer catechin-containing beverage is heated in a state where the non-polymer catechins and ethanol coexist in a specific amount, the beverage is filled in a container and sealed, and then the packaged beverage is gradually cooled. As a result, it has been reported that a packaged beverage having a rich tea-flavored aroma can be obtained (Patent Document 2).
  • Patent Document 3 a packaged tea beverage that complements the flavor and taste of a tea beverage and can maintain the flavor and taste for a long period of time can be obtained.
  • astragalin is one of the polyphenol compounds contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic effect. Focusing on such physiological effects of astragalin, its application to foods and drinks is being studied. For example, one or more sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin. It has been reported that the absorption of astragalin is improved by blending the above (Patent Document 4). Further, a blended tea beverage in which a mulberry leaf extract, a brown rice extract and a green tea extract are mixed has also been proposed (Patent Document 5).
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2015-122968
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2016-1243416
  • Patent Document 3 Japanese Patent Application Laid-Open No. 2016-154500
  • Patent Document 4 Japanese Patent Application Laid-Open No. 2002-291441
  • Patent Document 5 Japanese Unexamined Patent Publication No. 2007-228632
  • the present invention describes the following components (A), (B) and (C); (A) Non-polymer catechins 0.030 to 0.10% by mass Contains (B) one or more selected from ethanol, propylene glycol and glycerin, and (C) astragalin.
  • the mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.060 to 2.0.
  • a beverage composition having a mass ratio [(C) / (A)] of a component (C) to a component (A) of 1.0 ⁇ 10 -3 to 20 ⁇ 10 -3 .
  • a beverage composition enriched with non-polymer catechins can be expected to enhance the physiological effect, but since non-polymer catechins have an astringent taste, there is a limit to increasing the concentration of non-polymer catechins. is there.
  • the present invention relates to a beverage composition in which astringency is suppressed while fortifying non-polymer catechins.
  • the present inventors have conducted intensive studies to identify a beverage composition fortified with non-polymer catechins as astragaline known as an astringent substance with respect to non-polymer catechins. It has been found that a beverage composition in which astringency is suppressed can be obtained while fortifying non-polymer catechins by containing each of the above alcohols in a constant amount ratio.
  • the beverage composition of the present invention contains non-polymer catechins as the component (A).
  • non-polymeric catechins refers to non-gallatechins such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a general term for gallate bodies such as catechin gallate. In the present invention, at least one of the above eight types of non-polymer catechins may be contained.
  • the origin of the component (A) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product or a product extracted from a plant containing non-polymer catechins. Good.
  • the beverage composition of the present invention has a content of the component (A) of 0.030 to 0.10% by mass, preferably 0.035% by mass or more, preferably 0, from the viewpoint of strengthening non-polymer catechins. .045% by mass or more is more preferable, 0.052% by mass or more is further preferable, and 0.095% by mass or less is preferable, 0.088% by mass or less is more preferable, and 0.086% by mass is preferable from the viewpoint of suppressing astringency. % Or less is more preferable.
  • the content of the component (A) is preferably 0.035 to 0.095% by mass, more preferably 0.045 to 0.088% by mass in the beverage composition of the present invention. More preferably, it is 0.052 to 0.086% by mass.
  • the content of the component (A) is defined based on the total amount of the above eight types of non-polymer catechins. Further, the content of the component (A) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.
  • the type of the component (A) of the packaged tea beverage of the present invention is not particularly limited, but from the viewpoint of suppressing astringency, the proportion of gallate in the non-polymer catechins (gallate mass) is 0 to 85 mass. %, More preferably 20 to 75% by mass, further preferably 30 to 65% by mass, even more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass.
  • the "gallate form ratio" refers to the mass ratio of the above four types of gallate form to eight kinds of non-polymer catechins.
  • the beverage composition of the present invention contains one or more selected from ethanol, propylene glycol and glycerin as the component (B). These three types of alcohols may be contained alone or in any combination of two or more, but from the viewpoint of suppressing astringency, propylene glycol is preferably contained.
  • the content of the component (B) in the beverage composition of the present invention is preferably 0.0020% by mass or more, more preferably 0.0030% by mass or more, and 0.0060% by mass or more from the viewpoint of suppressing astringency. More preferably, 0.0075% by mass or more is further preferable, and from the viewpoint of suppressing offensive odor, 0.20% by mass or less is preferable, 0.15% by mass or less is more preferable, and 0.12% by mass or less is further preferable. 0.080% by mass or less is even more preferable, and 0.060% by mass or less is particularly preferable.
  • the content of the component (B) is preferably 0.0020 to 0.20% by mass, more preferably 0.0030 to 0.15% by mass in the beverage composition of the present invention.
  • the content of the component (B) is the total content of ethanol, propylene glycol and glycerin.
  • the content of the component (B) can be analyzed by a commonly known method. Specifically, the method described in the examples described later can be mentioned.
  • the beverage composition of the present invention contains astragalin as the component (C).
  • "astragalin” as used herein is a compound in which glucose is bound to the 3-position of kaempferol.
  • the component (C) may be derived from a raw material or newly added.
  • the origin of the component (C) is not particularly limited as long as it is usually used in the field of food and drink, and may be, for example, a chemically synthesized product or one extracted from a plant containing astragalin.
  • Examples of commercially available product of component (C) include Kaempferol 3-beta-D-glucopyranoside (manufactured by Sigma-Aldrich Japan Co., Ltd.).
  • the content of the component (C) in the beverage composition of the present invention is preferably 0.50 mass ppm or more, more preferably 0.70 mass ppm or more, and 0.90 mass ppm or more from the viewpoint of suppressing astringency. More preferably, 1.1 mass ppm or more is further preferable, 1.5 mass ppm or more is further preferable, 2.5 mass ppm or more is particularly preferable, 20 mass ppm or less is preferable, and 15 mass ppm or less is more preferable. It is preferably 8.0 mass ppm or less, and more preferably 8.0 mass ppm or less.
  • the range of the content of the component (C) is preferably 0.50 to 20% by mass, more preferably 0.70 to 15% by mass, and even more preferably 0.70 to 15% by mass in the beverage composition of the present invention. It is 0.90 to 15 mass ppm, more preferably 1.1 to 15 mass ppm, even more preferably 1.5 to 15 mass ppm, and even more preferably 2.5 to 8.0 mass ppm. It is ppm.
  • the content of the component (C) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.
  • the beverage composition of the present invention has a mass ratio [(B) / (A)] of the component (A) to the component (B) of 0.060 to 2.0, but is 0 from the viewpoint of suppressing astringency. .070 or more is preferable, 0.090 or more is more preferable, 0.10 or more is further preferable, and from the viewpoint of suppressing offensive odors, 1.8 or less is preferable, 1.6 or less is more preferable, and 1.4 or less is further preferable. Preferably, 1.2 or less is even more preferable, and 1.0 or less is particularly preferable.
  • the range of the mass ratio [(B) / (A)] is preferably 0.070 to 1.8, more preferably 0.090 to 1.6, and further preferably 0.10 to 1. It is 0.4, more preferably 0.10 to 1.2, and even more preferably 0.10 to 1.0.
  • the beverage composition of the present invention has a mass ratio [(C) / (A)] of the component (A) to the component (C) of 1.0 ⁇ 10 -3 to 20 ⁇ 10 -3 , but has an astringent taste. From the viewpoint of suppression, 1.1 ⁇ 10 -3 or more is preferable, 1.3 ⁇ 10 -3 or more is more preferable, 1.5 ⁇ 10 -3 or more is further preferable, and 18 ⁇ 10 -3 or less is preferable. 15 ⁇ 10 -3 or less is more preferable, and 12 ⁇ 10 -3 or less is further preferable.
  • the range of the mass ratio [(C) / (A)] is preferably 1.1 ⁇ 10 -3 to 18 ⁇ 10 -3 , and more preferably 1.3 ⁇ 10 -3 to 15 ⁇ 10 ⁇ . It is 3 , and more preferably 1.5 ⁇ 10 -3 to 12 ⁇ 10 -3 .
  • the mass ratio [(C) / (A)] shall be calculated by aligning the units of the contents of the component (A) and the component (C).
  • the beverage composition of the present invention contains one kind of additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, honey extracts, and quality stabilizers, if desired.
  • additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, honey extracts, and quality stabilizers, if desired.
  • it can contain two or more kinds.
  • the content of the additive can be appropriately set within a range that does not impair the object of the present invention.
  • the beverage composition of the present invention may be, for example, liquid or solid, and may take an appropriate form.
  • the form of the beverage may be not only RTD (straight beverage) but also concentrated reduced beverage, jelly-like, concentrated liquid, slurry-like form and the like.
  • RTD straight beverage
  • the term "RTD" as used herein refers to a beverage that can be drunk as it is without being diluted.
  • the solid content concentration is not particularly limited as long as the beverage can be sucked from the mouthpiece or straw provided in the container, and can be appropriately selected.
  • the beverage composition of the present invention When the beverage composition of the present invention is solid, its shape is not particularly limited as long as it is solid at room temperature (20 ° C. ⁇ 15 ° C.), and powdery, granular, tablet, rod, plate, etc. It can have various shapes such as a block shape.
  • the solid content in the solid beverage composition of the present invention is usually 95% by mass or more, preferably 97% by mass or more.
  • the upper limit of the solid content is not particularly limited and may be 100% by mass.
  • the term "solid content” as used herein refers to the mass of the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.
  • the beverage composition of the present invention When the beverage composition of the present invention is in the form of a concentrate or a solid, it is diluted with water so that the content of the above-mentioned component (A) is within the above range to obtain an RTD (straight beverage).
  • the mass ratio [(B) / (A)] and the mass ratio [(C) / (A)] may satisfy the above requirements.
  • the beverage composition of the present invention may be a tea beverage or an acidic beverage.
  • tea beverage refers to a beverage containing tea leaves of the genus Camellia as a tea raw material.
  • tea leaves of the genus Camellia include C. sinensis.var.sinensis (including Camellia seeds), C. sinensis.var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method.
  • the tea leaves of the genus Camellia one kind or two or more kinds can be used. Further, the tea leaves may be fired.
  • non-fermented tea examples include green tea such as sencha, deep-steamed sencha, roasted tea,nadoha, gyokuro, kabusecha, sardine tea, potted tea, kukicha, bar tea, and mecha.
  • semi-fermented tea examples include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea.
  • fermented tea examples include black teas such as Darjeeling, Assam and Sri Lanka. Above all, it is preferable to use unfermented tea or semi-fermented tea as a tea raw material, and unfermented tea is more preferable, because it is easy to enjoy the effects of the present invention.
  • a tea raw material other than Camellia tea leaves grains or tea leaves other than Camellia may be used.
  • grains include barley, wheat, pigeon barley, rye, swallow barley, bare barley and other wheat; brown rice and other rice; soybeans, black soybeans, buckwheat, green beans, red beans, shrimp, sage, lacquer, pea, ryokuto and the like.
  • Beans Millets such as buckwheat, corn, white sesame, black sesame, millet, Japanese millet, millet, and kinuwa can be mentioned.
  • tea leaves other than the genus Camellia examples include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, kuko leaves, tochu leaves, komatsuna, louis boss, kumazasa, dokudami, amachazuru, watermelon, and tsukimisou. Examples include ground-ivy, kawaraketsumei, gymnema sylvestre, yellow tea (walnut family), sweet tea (rosaceae), and kidachi aloe. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rose hips and rosemary can also be used. As for tea leaves other than Camellia, one kind or two or more kinds can be used.
  • green tea beverage or oolong tea beverage is preferable as the tea beverage, and green tea beverage is more preferable, from the viewpoint that the effect of the present invention can be easily enjoyed.
  • the tea beverage is a green tea beverage
  • a green tea beverage that uses the most green tea leaves among all tea raw materials is more preferable, and a green tea beverage that uses only green tea leaves as a tea raw material is further preferable.
  • the extraction method for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method.
  • the pH (20 ° C.) is usually 5 to 7, but from the viewpoint of flavor balance, 5.1 or more is preferable, 5.3 or more is more preferable, and 5. 5 or more is more preferable, 6.7 or less is preferable, 6.5 or less is more preferable, and 6.4 or less is further preferable.
  • the pH range is preferably 5.1 to 6.7, more preferably 5.3 to 6.5, and even more preferably 5.5 to 6.4.
  • the pH is measured by a pH meter after adjusting the temperature to 20 ° C.
  • the “acidic beverage” refers to a beverage having a pH (20 ° C.) of 2 or more and less than 5.
  • the pH (20 ° C.) of the acidic beverage is preferably 2.5 or more, more preferably 3 or more, preferably 4.5 or less, still more preferably 4 or less.
  • the pH range is preferably 2.5 to 4.5, more preferably 3 to 4.
  • acidic beverages for example, beverages acidified by adding carbon dioxide gas and / or acidulant, beverages to which fruit juice, fruit vinegar or grain vinegar is added, and milk components are fermented with bifidus bacteria, lactic acid bacteria, or the like.
  • the acidulant include organic acids such as citric acid, lactic acid, acetic acid, fumaric acid, malic acid, gluconic acid and succinic acid and / or salts thereof.
  • the beverage composition of the present invention is an acidic beverage
  • it may be a carbonated acidic beverage or a non-carbonated acidic beverage
  • the non-carbonated acidic beverage is preferable in that the effects of the present invention can be easily enjoyed.
  • Suitable non-carbonated acidic beverages include fruit juice beverages, vegetable beverages, sports beverages, jelly beverages, whey beverages and the like.
  • sports drink as used herein is a soft drink for the purpose of efficiently replenishing water, electrolytes, minerals, and energy lost due to sweating during exercise, daily life, etc., and sodium.
  • the beverage composition of the present invention when the beverage composition of the present invention is a sports beverage, it contains 0.010% by mass or more of sodium as the component (D) in the beverage composition.
  • the content of the component (D) in the sports beverage is preferably 0.013% by mass or more, more preferably 0.015% by mass or more, further preferably 0.018% by mass or more, and 0. .020% by mass or more is more preferable, and from the viewpoint of saltiness, 0.080% by mass or less is more preferable, 0.060% by mass or less is more preferable, 0.055% by mass or less is further preferable, and 0.050% by mass is preferable. The following is more preferable.
  • the content of the component (D) is preferably 0.013 to 0.080% by mass, more preferably 0.015 to 0.060% by mass in the beverage composition of the present invention. , More preferably 0.018 to 0.055% by mass, and even more preferably 0.020 to 0.050% by mass.
  • the content of the component (D) can be analyzed by a commonly known method. Specifically, the method described in the examples described later can be mentioned.
  • the beverage composition of the present invention is RTD, it may be a packaged beverage.
  • the container is not particularly limited as long as it is an ordinary packaging container, and examples thereof include a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a paper container compounded with a metal foil or a plastic film, and a bottle. Can be mentioned.
  • the beverage composition of the present invention when it is RTD, it may be sterilized by heating.
  • the heat sterilization method is not particularly limited as long as it meets the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan).
  • tea beverages are filled in containers and packaging and sterilized after being sealed or sealed, or sterilized with a sterilizer equipped with a self-recording thermometer or sterilized with a filter etc. After filling, it may be sealed or sealed. More specifically, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), and the like can be mentioned.
  • HTST method high-temperature short-time sterilization method
  • UHT method ultra-high-temperature sterilization method
  • heat sterilization can be performed by heating the temperature of the central part of the container at 85 ° C. for 30 minutes, or by a method having an effect equal to or higher than this.
  • heat sterilization can be performed under conditions where the F0 value is 0.005 to 40, preferably 0.006 to 35, and more preferably 0.007 to 30.
  • the "F0 value" in the present specification is a value for evaluating the heat sterilization effect when the beverage composition is heat sterilized, and the heating time (minutes) when standardized to the reference temperature (121.1 ° C.). ) Corresponds to.
  • the F0 value is calculated by multiplying the case fatality rate (1 at 121.1 ° C.) with respect to the temperature inside the container by the heating time (minutes).
  • the case fatality rate can be obtained from the case fatality rate table (Masao Fujimaki et al., "Food Industry", Seiseisha Koseikaku, 1985, p. 1049).
  • To calculate the F0 value commonly used area calculation methods, official methods, etc. can be adopted (see, for example, Tanigawa et al. ⁇ Canning Manufacturing >> page 220, Hoshisha Koseikaku).
  • an appropriate heating temperature and heating time may be determined from a fatality rate curve obtained in advance.
  • the beverage composition of the present invention can be produced by an appropriate method, and for example, the components (A), (B) and (C), if necessary, other components may be blended, and the component (A) content, and It can be manufactured by adjusting the mass ratio [(B) / (A)] and the mass ratio [(C) / (A)].
  • the mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid
  • the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid
  • the flow velocity is 1 mL / min
  • the sample injection amount is 10 ⁇ L
  • the UV detector wavelength is The condition is 280 nm.
  • the gradient conditions are as follows.
  • Concentration gradient condition (% by volume) Time A liquid concentration B liquid concentration 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%
  • the sample solution is filtered through a filter (0.45 ⁇ m), and a column [Cadenza CD-C18 (particle size 3 ⁇ m, 4.6 mm ⁇ ⁇ ) is used using a high performance liquid chromatograph (model LC-20 Temperature, manufactured by Shimadzu Corporation). 150 mm, Imtaket)] was attached, and the procedure was performed by the gradient method at a column temperature of 40 ° C.
  • the mobile phase C solution was a buffer solution containing 0.05% by mass of acetic acid, and the D solution was an acetonitrile solution.
  • the flow rate was 1 mL / min, the sample injection amount was 10 ⁇ L, and the UV detector wavelength was 360 nm.
  • the conditions for the gradient are as follows.
  • Concentration gradient condition (% by volume) Hours (minutes) Solution C concentration Solution D concentration 0 85% 15% 20 80% 20% 35 10% 90% 50 10% 90% 50.1 85% 15% 60 85% 15%
  • a solution with a known concentration is prepared using a standard product of astragalin, and a calibration curve is prepared by subjecting it to high performance liquid chromatography analysis, and astragalin in the sample solution is quantified using astragalin as an index. It was.
  • pH measurement 30 mL of the sample was weighed in a 50 mL beaker, and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.) for measurement.
  • a pH meter HORIBA compact pH meter, manufactured by HORIBA, Ltd.
  • Atomic absorption spectrophotometer AA-7000 (manufactured by Shimadzu Corporation) -Frame: Air-acetylene-Measurement wavelength: 589.0 nm
  • Reference example 1 The tea extract I obtained in Production Example 1 and ion-exchanged water were mixed at the ratios shown in Table 2, then adjusted with baking soda to a pH of 5.8, and then the total amount was adjusted with ion-exchanged water.
  • the green tea beverage was obtained by adjusting the pH to 100% by mass.
  • the obtained green tea beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method). The sterilization conditions were 85 ° C. for 30 minutes, and the F0 value was 0.0074. Then, the obtained packaged green tea beverage was analyzed. The results are shown in Table 2.
  • Comparative Example 2 Further, a packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the tea extract II and ethanol were blended in the ratios shown in Table 2. The obtained packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.
  • tea extract II and astragalin reagent (Kaempferol 3-beta-D-glucopyranoside, 97% by mass of astragalin, the same applies hereinafter) manufactured by Sigma-Aldrich Japan Co., Ltd. were blended in the ratio shown in Table 2. Except for this, a packaged green tea beverage was prepared by the same operation as in Reference Example 1. The obtained packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.
  • Comparative Example 5 Further, a packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the tea extract II, ethanol, and astragalin reagent were blended in the ratios shown in Table 2. The obtained packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.
  • a packaged green tea beverage was prepared by the same operation as in Reference Example 1 except that the tea extract II, ethanol, and the astragalin reagent were blended in the ratios shown in Table 2.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.
  • Sensory evaluation 1 Four expert panels conducted sensory tests on the "astringency" of each of the packaged green tea beverages obtained in Examples 1 to 6, Comparative Examples 1 to 5, and Reference Example 1. The sensory test was performed according to the following procedure. First, a "standard astringent green tea beverage” was prepared by blending the amount of tea extract II shown in Table 1 with the packaged green tea beverage of Reference Example 1 and adjusting the intensity of "astringency” in 9 stages. .. Then, four expert panels agreed to give the scores shown in Table 1 for each concentration of "green tea beverage in a standard astringent container”. Next, each specialized panel ingested in order from the "green tea beverage packed in astringent standard container” with the highest score, and memorized the strength of "astringency”.
  • each specialized panel ingested each packaged green tea beverage, evaluated the degree of "astringency”, and determined the one with the closest "astringency” from the "astringency standard packaged green tea beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 2. The score means that the smaller the value, the stronger the "astringency” is felt.
  • Example 7 A packaged green tea beverage was prepared by the same operation as in Example 2 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Example 8 A packaged green tea beverage was prepared by the same operation as in Example 4 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 4, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Example 9 A packaged green tea beverage was prepared by the same operation as in Example 5 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 5, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Comparative Example 6 A packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Comparative Example 7 A packaged green tea beverage was prepared by the same operation as in Comparative Example 2 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Comparative Example 8 A packaged green tea beverage was prepared by the same operation as in Comparative Example 3 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 3, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Comparative Example 9 A packaged green tea beverage was prepared by the same operation as in Example 1 except that the tea extract II was blended in the ratio shown in Table 3. The obtained packaged green tea beverage was analyzed in the same manner as in Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1.
  • Example 10 A packaged green tea beverage was prepared by the same operation as in Example 1 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Example 11 A packaged green tea beverage was prepared by the same operation as in Example 2 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Example 12 A packaged green tea beverage was prepared by the same operation as in Example 3 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Example 3, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Comparative Example 10 A packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Comparative Example 11 A packaged green tea beverage was prepared by the same operation as in Comparative Example 2 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Comparative Example 12 A packaged green tea beverage was prepared by the same operation as in Comparative Example 3 except that the tea extract II was blended in the ratio shown in Table 4. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 3, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.
  • Example 13 A packaged green tea beverage was prepared by the same operation as in Example 4 except that the tea extract II was blended in the ratio shown in Table 5. The obtained packaged green tea beverage was analyzed in the same manner as in Example 4, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.
  • Comparative Example 13 A packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that the tea extract II was blended in the ratio shown in Table 5. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1.
  • tea extract III (catechin hydrate, manufactured by Cayman Chemical Co., Ltd., catechin 98% by mass, gallate content 0% by mass, the same applies hereinafter) was added and shown in Table 6.
  • a packaged green tea beverage was prepared by the same operation as in Example 8 except that the gallate mass was shown.
  • Each of the obtained packaged green tea beverages was analyzed in the same manner as in Example 8.
  • the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
  • Comparative Examples 14, 16, 18 A heat-sterilized packaged green tea beverage was prepared by the same operation as in Comparative Example 6 except that the tea extract III was further added to the tea extract II to obtain the gallate content shown in Table 6. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Comparative Example 6, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
  • Comparative Examples 15, 17, 19 A heat-sterilized packaged green tea beverage was prepared by the same operation as in Comparative Example 7 except that the tea extract III was further added to the tea extract II to obtain the gallate content shown in Table 7. Each of the obtained heat-sterilized packaged green tea beverages was analyzed in the same manner as in Comparative Example 7, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 6 together with the results of Example 8, Comparative Examples 6 and 7, and Reference Example 1.
  • Examples 17-19 and Comparative Example 20 A packaged green tea beverage was prepared by the same operation as in Example 2 except that ethanol was blended in the ratio shown in Table 7.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 7 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Examples 20 and 21 A packaged green tea beverage was prepared by the same operation as in Example 10 except that ethanol was blended in the ratio shown in Table 8. The obtained packaged green tea beverage was analyzed in the same manner as in Example 10, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 8 together with the results of Example 10, Comparative Examples 10 to 12, and Reference Example 1.
  • Examples 22-24 A packaged green tea beverage was prepared by the same operation as in Example 2 except that propylene glycol was blended in the ratio shown in Table 9 instead of ethanol.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Example 25 A packaged green tea beverage was prepared by the same operation as in Example 2 except that ethanol and propylene glycol were blended in the proportions shown in Table 9 instead of ethanol.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Comparative Example 21 A packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that propylene glycol was blended in the ratio shown in Table 9. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Examples 26-28 A packaged green tea beverage was prepared by the same operation as in Example 2 except that glycerin was blended in the ratio shown in Table 10 instead of ethanol.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Example 29 A packaged green tea beverage was prepared by the same operation as in Example 2 except that ethanol and glycerin were blended in the proportions shown in Table 10 instead of ethanol.
  • the obtained packaged green tea beverage was analyzed in the same manner as in Example 2, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • Comparative Example 22 A packaged green tea beverage was prepared by the same operation as in Comparative Example 1 except that glycerin was blended in the ratio shown in Table 10. The obtained packaged green tea beverage was analyzed in the same manner as in Comparative Example 1, and a sensory test was conducted based on the sensory evaluation 1. The results are shown in Table 10 together with the results of Example 2, Comparative Examples 1 to 3, and Reference Example 1.
  • a non-carbonated acidic beverage was prepared by diluting a commercially available powdered beverage (Pocarisette, powder for 1 L, Otsuka Pharmaceutical Co., Ltd.) with ion-exchanged water so that the total amount became 1 L.
  • the obtained non-carbonated acidic beverage was filled in a PET bottle having a capacity of 200 mL and sterilized by heating (post-mix method) to obtain a packaged non-carbonated acidic beverage.
  • the sterilization conditions were 85 ° C. for 30 minutes, and the F0 value was 0.0074.
  • the obtained packaged non-carbonated acidic beverage was analyzed.
  • the obtained packaged non-carbonated acidic beverage was analyzed. The results are shown in Table 12.
  • Comparative Example 23 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II was blended in the ratio shown in Table 12. Then, the obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Comparative Example 24 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II and ethanol were blended in the ratio shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Comparative Example 25 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II and propylene glycol were blended in the ratio shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Comparative Example 26 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II and glycerin were blended in the ratio shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Comparative Example 27 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II and the astragalin reagent were blended in the ratio shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Example 30 Further, a packaged non-carbonic acid beverage was prepared by the same operation as in Reference Example 2 except that the tea extract II, ethanol and the astragalin reagent were blended in the ratios shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Example 31 Further, a packaged non-carbonic acid beverage was prepared by the same operation as in Reference Example 2 except that tea extract II, propylene glycol, and astragalin reagent were blended in the ratios shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Example 32 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 2 except that tea extract II, glycerin, and astragalin reagent were blended in the ratios shown in Table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 2. The results are shown in Table 12.
  • Sensory evaluation 2 Four expert panels conducted sensory tests on the "astringency" of each of the packaged non-carbonated acidic beverages obtained in Examples 30 to 32, Comparative Examples 23 to 27, and Reference Example 2. The sensory test was performed according to the following procedure. First, the "astringent standard packaged non-carbonated acidic beverage" in which the amount of tea extract II shown in Table 11 was added to the packaged non-carbonated acidic beverage of Reference Example 2 and the intensity of "astringency" was adjusted in 10 steps. was prepared. Then, four expert panels agreed to give the scores shown in Table 11 for each concentration of "astringent standard packaged non-carbonated acidic beverage".
  • each specialized panel ingested in order from the "astringent standard packaged non-carbonated acidic beverage" with the highest score, and memorized the strength of the "astringent taste”.
  • each specialized panel ingests each packaged non-carbonated acidic beverage, evaluates the degree of "astringency”, and selects the one with the closest "astringency” from the "astringent standard packaged non-carbonated acidic beverage”. Decided. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 12. The score means that the smaller the value, the stronger the "astringency" is felt.
  • Comparative Example 28 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 3 except that the tea extract II was blended in the ratio shown in Table 14. Then, the obtained packaged non-carbonated acidic beverage was analyzed. The results are shown in Table 14.
  • Comparative Example 29 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 4 except that Extract II was blended in the ratio shown in Table 14. Then, the obtained packaged non-carbonated acidic beverage was analyzed. The results are shown in Table 14.
  • Example 33 Further, a packaged non-carbonic acid beverage was prepared by the same operation as in Reference Example 3 except that the tea extract II, ethanol and the astragalin reagent were blended in the ratio shown in Table 14. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 3. The results are shown in Table 14.
  • Example 34 Further, a packaged non-carbonated acidic beverage was prepared by the same operation as in Reference Example 4 except that the tea extract II, ethanol and the astragalin reagent were blended in the ratio shown in Table 14. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Reference Example 4. The results are shown in Table 14.
  • Sensory evaluation 3 Four expert panels conducted sensory tests on the "astringency" of each of the packaged non-carbonated acidic beverages obtained in Examples 33 and 34, Comparative Examples 28 and 29, and Reference Examples 3 and 4. The sensory test was performed according to the following procedure. First, the “astringent standard packaged non-carbonated acidic beverage” in which the intensity of “astringency” was adjusted in 10 stages by blending the amount of tea extract II shown in Table 13 with the packaged non-carbonated acidic beverage of Reference Example 3 was prepared. Then, four expert panels agreed to give the scores shown in Table 13 for each concentration of "astringent standard packaged non-carbonated acidic beverage".
  • each specialized panel ingests in order from the "astringent standard packaged non-carbonated acidic beverage" with the highest score, and memorizes the strength of the "astringent taste”.
  • each specialized panel ingests each packaged green tea beverage, evaluates the degree of "astringency”, and determines the one with the closest "astringency” from the "astringent standard packaged non-carbonated acidic beverage”. .. Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 14. The score means that the smaller the value, the stronger the "astringency" is felt.
  • Examples 35-37 A packaged non-carbonated acidic beverage was prepared by the same operation as in Example 33 except that the salt was blended in the ratio shown in Table 15. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in Example 33, and a sensory test was conducted based on the sensory evaluation 3. The results are shown in Table 15 together with the results of Example 33, Comparative Example 28 and Reference Example 3.
  • Comparative Example 30 Further, a packaged jelly beverage was prepared by the same operation as in Reference Example 5 except that the tea extract II was blended in the ratio shown in Table 17. Then, the obtained packaged jelly beverage was analyzed. The results are shown in Table 17.
  • Example 38 Further, a packaged jelly beverage was prepared by the same operation as in Reference Example 5 except that the tea extract II, ethanol, and the astragalin reagent were blended in the ratios shown in Table 17. The obtained packaged jelly beverage was analyzed in the same manner as in Reference Example 5. The results are shown in Table 17.
  • Sensory evaluation 4 Four expert panels conducted a sensory test on the "astringency" of each of the packaged jelly beverages obtained in Example 38, Comparative Example 30 and Reference Example 5. The sensory test was performed according to the following procedure. First, a "standard astringent jelly beverage” was prepared by blending the amount of tea extract II shown in Table 16 with the packaged jelly beverage of Reference Example 5 and adjusting the intensity of "astringency” in 10 stages. .. Then, four expert panels agreed to give the scores shown in Table 16 for each concentration of "standard astringent jelly drink”. Next, each specialized panel ingested in order from the "astringent standard containerized jelly drink” with the highest score, and memorized the strength of the "astringent taste”.
  • each specialized panel ingested each packaged jelly beverage, evaluated the degree of "astringency”, and determined the one with the closest "astringency” from the "astringency standard packaged jelly beverages". Then, based on the scores decided by each specialized panel, the final score was decided in "0.5" increments by consultation. The results are shown in Table 17. The score means that the smaller the value, the stronger the "astringency” is felt.

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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)
  • Botany (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une composition de boisson qui comprend les composants (A), (B) et (C) suivants, (A) 0,030 à 0,10% en masse de catéchine non polymères, (B) au moins un élément choisi parmi un éthanol, un propylène glycol et une glycérine, et (C) une astragaline, le rapport massique [（Ｂ）／（Ａ）] entre le composant (A) et le composant (B) étant compris entre ０,０６０ et ２,０, et le rapport massique [（C）／（Ａ）] entre le composant (C) et le composant (A) étant compris entre １,０×１０-3 et ２０×１０-3.
PCT/JP2020/009359 2019-03-13 2020-03-05 Composition de boisson WO2020184368A1 (fr)

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