CN113747797B

CN113747797B - Tea beverage or solid food

Info

Publication number: CN113747797B
Application number: CN202080030767.2A
Authority: CN
Inventors: 石井骏介; 大木余里子; 小林由典
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2019-04-24
Filing date: 2020-04-08
Publication date: 2023-12-19
Anticipated expiration: 2040-04-08
Also published as: JP2020178679A; TW202106169A; WO2020217995A1; TWI853018B; JP6876179B2; CN113747797A

Abstract

The present invention provides a tea beverage or solid food comprising the following components (A) and (B): (A) Tannins, and (B) at least 1 selected from coumarin and derivatives thereof, the mass ratio of component (a) to component (B)/(a)]Is 0.75X10) ^‑4 Above 20×10 ^‑4 The following is given.

Description

Tea beverage or solid food

Technical Field

The present invention relates to a tea beverage or solid food.

Background

Tannins are known to be 1 kind of polyphenol contained in tea leaves and the like, and have various physiological activities typified by antioxidant effect. In order to exhibit such physiological effects, it is necessary to continuously ingest tannin, and tea drinks are known as means for allowing it to be taken in a convenient manner in a lifestyle manner.

However, tannins have a strong astringency, and thus tend to be an obstacle to continuous intake of tea beverages. Therefore, studies have been made on suppression of astringency of polyphenols, and for example, cyclodextrin or thaumatin has been reported to have a masking effect on astringency caused by polyphenols such as tannins (patent document 1).

(patent document 1) Japanese patent application laid-open No. 2015-221019

Disclosure of Invention

The present invention provides a tea beverage or solid food comprising the following components (A) and (B):

(A) Tannins and its preparing process

(B) At least 1 selected from coumarin and derivatives thereof,

composition of the components(A) Mass ratio to component (B) [ (B)/(A)]Is 0.75X10) ^-4 ～20×10 ^-4 。

Detailed Description

The present invention relates to a tea beverage or solid food having suppressed astringency derived from tannin.

The present inventors have conducted intensive studies and as a result, found that: by containing a predetermined aroma component in a predetermined mass ratio with respect to tannin, a tea beverage or solid food with suppressed astringency from tannin can be obtained.

According to the present invention, a tea beverage or solid food having suppressed astringency derived from tannin can be provided.

[ tea beverage ]

In the present specification, the term "tea beverage" means a product which contains a plant extract as a tea raw material and is supplied to a drinker in a liquid form.

The raw material of the plant extract is not particularly limited, and examples thereof include: tea leaves and grains of Camellia (Camellia), and stems, leaves and roots of Camellia other than Camellia. The method and conditions for extracting the plant extract are not particularly limited, and any known method may be used depending on the type of plant.

Examples of tea leaves of the genus camellia include: tea leaves (Camellia sinensis) selected from the group consisting of chinese species (c.sinesis. Var. Sinesis) (including first north species), assam species (c.sinesis. Var. Assamica) and hybrids thereof. The tea leaves are classified into non-fermented tea, semi-fermented tea and fermented tea according to the processing method, and 1 or 2 or more kinds of tea leaves can be used. The tea variety and the time for collecting the tea leaves are not particularly limited, and the tea leaves may be subjected to heating. Examples of the fermentation-free tea include: tea leaves such as decocted tea, deep-steaming decocted tea, baked tea, guava tea, yulu tea, crown tea, ground tea, kettle-fried tea, stem tea, stick tea, bud tea and the like. Further, examples of the half fermentation tea include: oolong tea such as Tieguanyin tea, color seed tea, golden osmanthus tea and Wuyi rock tea. Further, as fermented tea, there are: black tea leaves such as Dajiling tea, assam tea, and Spearmint tea.

Examples of the cereal include: barley, wheat, coix, rye, oat, rye and other wheat; brown rice and other rice; beans such as soybean, black soybean, broad bean, kidney bean, small bean, cassia seed, cowpea, peanut, pea, mung bean, etc.; semen Fagopyri Esculenti, semen Maydis (Rhopallosphaera), semen Sesami Niger, semen Setariae, barnyard grass, millet, and quinoa. As the grain, 1 or 2 or more kinds may be used.

Examples of the stem and leaf and root other than camellia include: folium Ginkgo, folium kaki, folium Eriobotryae, folium Mori, burdock, herba Cichorii leaf, herba Taraxaci leaf or root, lycii folium, folium Eucommiae, perillae folium, herba Orostachyos, louis folium Camelliae sinensis, carcinia Maultflora champ, folium Artemisiae Argyi, herba Houttuyniae, herba Hedyotidis Diffusae, flos Lonicerae, radix Oenotherae Erythrosepalae, herba Lysimachiae, semen Cassiae, folium Gymnematis, huang Qicha (Juglandaceae), folium hydrangeae strigosae (Rosaceae), aloe arborescens, etc. Further, herbs such as golden aster, hibiscus, peppermint, lemon grass, lemon peel, lemon balm, rosehip, rosemary, etc. may also be used. For the stem, leaf, and root other than camellia, 1 or 2 or more kinds may be used.

Among them, from the viewpoint of facilitating enjoyment of the effects of the present invention, at least 1 selected from tea leaves of camellia genus, grains and Louis tea is preferably used as a raw material, and at least 1 selected from tea leaves of camellia genus and Louis tea is more preferably used as a raw material.

The tea beverage of the present invention is preferably a green tea beverage, an oolong tea beverage, a black tea beverage, a Louis tea beverage, a barley tea beverage, or a corn tea beverage, and more preferably a green tea beverage, an oolong tea beverage, or a Louis tea beverage.

The tea beverage of the present invention contains tannin as component (A). Here, in the present specification, the term "tannin" refers to a component measured by a method described in examples described later, and is a concept including non-polymer catechins, gallic acid, esters thereof and condensates thereof, and chlorogenic acids and condensates thereof. In the present specification, the term "non-polymer catechins" refers to a general term for non-gallate such as catechin, gallocatechin, epicatechin and epigallocatechin, and gallate such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate, and in the present invention, at least 1 of the above 8 types may be contained. The term "chlorogenic acid" is a general term for mono-caffeoylquinic acid of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, and mono-feruloylquinic acid of 3-feruloylquinic acid, 4-feruloylquinic acid and 5-feruloylquinic acid, and in the present invention, at least 1 of the above 6 types may be contained.

The content of the component (a) in the tea beverage of the present invention is preferably 0.01 mass% or more, more preferably 0.02 mass% or more, and still more preferably 0.025 mass% or more from the viewpoint of physiological activity; from the viewpoint of flavor balance, the content is preferably 0.20% by mass or less, more preferably 0.15% by mass or less, and still more preferably 0.12% by mass or less. The content of the component (a) is preferably 0.01 to 0.20 mass%, more preferably 0.02 to 0.15 mass%, and even more preferably 0.025 to 0.12 mass% in the tea beverage. The analysis of the component (A) was performed according to the method described in examples described later. In addition, appropriate treatment may be performed as needed in the measurement: for example, freeze-drying the sample to be suitable for the detection range of the apparatus, or removing impurities in the sample to be suitable for the separation performance of the apparatus, or the like.

The tea beverage of the present invention preferably contains a non-polymer catechin (hereinafter also referred to as "component (A1)") as component (a).

From the viewpoint of suppressing astringency, the mass ratio [ (A1)/(a) ] of the component (a) to the component (A1) in the tea beverage of the present invention is preferably 0.05 or more, more preferably 0.06 or more, and still more preferably 0.07 or more. The upper limit of the mass ratio [ (A1)/(a) ] is not particularly limited and may be 1.

The content of the component (A1) in the tea beverage of the present invention is preferably 0.001 mass% or more, more preferably 0.0015 mass% or more, further preferably 0.002 mass% or more, and further preferably 0.2 mass% or less, more preferably 0.15 mass% or less, further preferably 0.12 mass% or less. The content of the component (A1) is preferably 0.001 to 0.2% by mass, more preferably 0.0015 to 0.15% by mass, and even more preferably 0.002 to 0.12% by mass in the tea beverage. The content of the component (A1) is defined based on the total amount of the 8 non-polymer catechins. The content of the component (A1) can be measured by an analysis method suitable for measuring the condition of the sample, among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the methods described in examples described later are exemplified. In addition, appropriate treatment may be performed as needed in the measurement: for example, freeze-drying the sample to be suitable for the detection range of the apparatus, or removing impurities in the sample to be suitable for the separation performance of the apparatus, or the like.

The tea beverage of the present invention contains at least 1 selected from coumarin and its derivatives as component (B). In the present specification, "coumarin" means benzene- α -pyrone, and "coumarin derivative" means 7-methoxycoumarin, 4-hydroxycoumarin, and 3, 4-dihydrocoumarin. The inventors found that: coumarin and its derivatives are known as aroma components having sweet flavor, and vanillin or undecanoic acid lactone having sweet flavor does not show a masking effect on astringency derived from tannin, but coumarin and its derivatives show a specific masking effect on astringency derived from tannin. Among them, the component (B) is preferably at least coumarin, and more preferably coumarin and its derivatives, from the viewpoint of facilitating the enjoyment of the effects of the present invention. The source of the component (B) is not particularly limited as long as it is a substance generally used in the field of foods and beverages, and may be, for example, natural, chemically synthesized, commercially available, or derived from a raw material.

The content of the component (B) in the tea beverage of the present invention is preferably 40 mass ppb or more, more preferably 45 mass ppb or more, still more preferably 55 mass ppb or more, and particularly preferably 60 mass ppb or more, from the viewpoint of suppressing astringency, and is preferably 500 mass ppb or less, more preferably 400 mass ppb or less, still more preferably 250 mass ppb or less, and particularly preferably 150 mass ppb or less, from the viewpoint of suppressing the odor derived from the component (B). The content of the component (B) is preferably 40 to 500 ppb by mass, more preferably 45 to 400 ppb by mass, still more preferably 55 to 250 ppb by mass, and particularly preferably 60 to 150 ppb by mass in the tea beverage. The content of the component (B) may be measured by an analysis method suitable for measuring the condition of a sample, among commonly known measurement methods, and may be measured by a GC/MS method, for example. Specifically, the methods described in examples described later are exemplified. In addition, appropriate processing may be performed as needed in the measurement: for example, freeze-drying the sample to be suitable for the detection range of the apparatus, or removing impurities in the sample to be suitable for the separation performance of the apparatus, or the like.

In the tea beverage of the present invention, the mass ratio of the component (A) to the component (B)/(A)]Is 0.75X10) ^-4 Above 20×10 ^-4 Hereinafter, from the viewpoint of suppressing astringency, it is preferably 0.9X10 ^-4 The above is more preferably 1.2X10 ^-4 The above is more preferably 1.4X10 ^-4 The above is more preferably 1.5X10 ^-4 The above is particularly preferably 2X 10 ^-4 The above; in addition, from the viewpoint of suppressing the odor derived from the component (B), it is preferably 12X 10 ^-4 Hereinafter, more preferably 8×10 ^-4 Hereinafter, it is more preferable that the ratio is 4X 10 ^-4 The following is given. As the mass ratio [ (B)/(A)]Is preferably 0.9X10 ^-4 Above 12×10 ^-4 Hereinafter, more preferably 1.2X10 ^-4 Above 8×10 ^-4 Hereinafter, it is more preferable that the ratio is 1.4X10 ^-4 Above 8×10 ^-4 Hereinafter, it is more preferably 1.5X10 ^-4 Above 4×10 ^-4 Hereinafter, it is particularly preferably 2X 10 ^-4 Above 4×10 ^-4 The following is given. In addition, the mass ratio [ (B)/(A)]The content of the component (A) and the content of the component (B) are calculated so as to be equal to each other.

The tea beverage of the present invention may contain 1 or 2 or more kinds of additives such as sweetener, sour taste agent, amino acid, protein, vitamin, mineral, ester, nectar extract, pigment, emulsifier, milk component, cocoa powder, preservative, flavoring agent, and quality stabilizer, as required. The content of the additive may be appropriately set within a range that does not impair the object of the present invention.

The pH (20 ℃) of the tea beverage of the present invention is preferably 4 or more, more preferably 4.5 or more, further preferably 5 or more, and is preferably 7 or less, more preferably 6.9 or less, further preferably 6.8 or less. The pH is preferably in the range of 4 to 7, more preferably 4.5 to 6.9, and even more preferably 5 to 6.8. The pH was measured by a pH meter with the temperature adjusted to 20 ℃.

The tea beverage of the present invention can be produced by filling a molded container (i.e., PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container formed by compounding a metal foil or a plastic film, a bottle, or other usual packaging container.

The tea beverage of the present invention may be a product subjected to heat sterilization. The sterilization method is not particularly limited as long as it meets the conditions prescribed by the applicable regulations (food sanitation act in japan). For example, it may be: filling the tea beverage into a container package, and sterilizing after plugging or sealing; alternatively, a tea beverage sterilized by a sterilizer or the like having a thermometer or a tea beverage sterilized by a filter or the like is automatically filled into a container package, and then the container package is plugged or sealed. More specifically, it is possible to list: a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), etc.

The heat sterilization may be performed by heating the container at a temperature of 85 ℃ for 30 minutes or more, or by heating the container at a temperature of 85 ℃ for a time equal to or more than the temperature. For example, the heat sterilization may be performed under the condition that the F0 value is 0.005 to 40, preferably 0.006 to 35, more preferably 0.007 to 30. Here, in the present specification, the "F0 value" means a value for evaluating the heat sterilization effect when heat sterilization is performed on a tea beverage, and corresponds to a heating time (minutes) in the case where the standard temperature (121.1 ℃) is reached. The F0 value is calculated by multiplying the mortality rate (1 at 121.1 ℃) with respect to the temperature in the vessel by the heating time (minutes). The mortality can be determined from the mortality table (rattan roll, etc., food industry, page 1049, 1985, publication of the pavilion by the company sidereal). For calculating the F0 value, a generally used area calculation method, a formula method, or the like (for example, refer to "can manufacturing science" such as sitz, page 220, and publication of a thick pavilion by sidereal society) may be used. In the present invention, in order to set the F0 value to a predetermined value, for example, an appropriate heating temperature and heating time may be determined based on a previously obtained mortality curve.

The tea beverage of the present invention can be produced by an appropriate method, for example, by blending component (a) and component (B), and other components added as needed, and adjusting the mass ratio [ (B)/(a) ] of component (a) to component (B).

The component (A) may be a commercially available reagent, but may be contained in the form of an extract of a plant rich in the component (A).

The plant is not particularly limited as long as it contains the component (a) and is a substance commonly used in the food and beverage field, and examples thereof include: tea leaves of Camellia genus, persimmon leaves, chestnut peels, sunflower seeds, apples, coffee beans, cinnamon leaves, pine needles, sugarcane, nandina domestica leaves, burdock, eggplant peels, plum fruits, coltsfoot dandelions, grape seeds, grape peels, etc., may be used in an amount of 1 or 2 or more. Among them, 1 or 2 or more kinds selected from tea leaves of camellia genus, coffee beans and apples are preferable from the viewpoint of tannin content and flavor. The coffee beans may be green coffee beans or roasted coffee beans, and the roasting conditions may be appropriately selected. The extraction method and extraction conditions are not particularly limited, and known methods may be employed.

[ food ]

In the present specification, the term "solid food" means a product which is eaten by chewing, tasting, etc. in a solid form, comprising a plant extract containing tannin as a raw material. The form of the solid food is not particularly limited as long as it is solid at normal temperature (20 ℃), and examples thereof include: powder, granule, ingot, bar, plate, block, etc. Among them, the powder, granule, and ingot are preferable, and powder and ingot are more preferable. The solid content in the solid food is preferably 90% by mass or more, more preferably 93% by mass or more, still more preferably 95% by mass or more, and particularly preferably 97% by mass or more. The upper limit of the amount of the solid component is not particularly limited, and may be 100% by mass. In the present specification, the term "amount of solid matter" means the mass remaining after the sample is dried in an electric constant temperature dryer at 105℃for 3 hours to remove volatile matters.

The raw material of the plant extract is not particularly limited, and examples thereof include: tea leaves of the genus camellia, coffee beans, fruits such as apples and grapes, grains, and stems and leaves or roots other than the genus camellia. Among them, from the viewpoint of facilitating enjoyment of the effects of the present invention, at least 1 selected from tea leaves of camellia genus, grains and Louis tea is preferably used as a raw material, and at least 1 selected from tea leaves of camellia genus and Louis tea is more preferably used as a raw material. The above description is given of tea leaves, coffee beans, and the like of the genus camellia, and stem leaves and roots other than the genus camellia. The method and conditions for extracting the plant extract are not particularly limited, and a known method may be used depending on the type of plant.

The solid food of the present invention is preferably a food prepared from, for example, green tea extract, oolong tea extract, black tea extract, coffee bean extract, wine, louis tea extract, barley tea extract, or corn tea extract, and more preferably at least 1 or more solid foods selected from green tea extract, oolong tea extract, and Louis tea extract.

The content of the component (a) in the solid food of the present invention is preferably 0.2% by mass or more, more preferably 1.0% by mass or more, further preferably 2.0% by mass or more, from the viewpoint of physiological activity, and is preferably 20.0% by mass or less, more preferably 10.0% by mass or less, further preferably 5.0% by mass or less, from the viewpoint of flavor balance. The content of the component (a) is preferably 0.2 to 20.0 mass%, more preferably 1.0 to 10.0 mass%, and even more preferably 2.0 to 5.0 mass% in the solid food. The analysis of the component (A) was performed according to the method described in examples described later. In addition, appropriate processing may be performed as needed in the measurement: for example, freeze-drying a sample to be suitable for the detection range of the apparatus, or removing impurities in a sample to be suitable for the separation performance of the apparatus, or the like.

The solid food of the present invention preferably contains (A1) a non-polymer catechin as component (a).

From the viewpoint of suppressing astringency, the mass ratio [ (A1)/(a) ] of the component (a) to the component (A1) in the solid food of the present invention is preferably 0.05 or more, more preferably 0.06 or more, and still more preferably 0.07 or more. The upper limit of the mass ratio [ (A1)/(a) ] is not particularly limited and may be 1.0.

The content of the component (A1) in the solid food of the present invention is preferably 0.01 mass% or more, more preferably 0.015 mass% or more, and still more preferably 0.02 mass% or more; the content is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and still more preferably 1.2% by mass or less. The content of the component (A1) is preferably 0.01 to 2.0 mass%, more preferably 0.015 to 1.5 mass%, and even more preferably 0.02 to 1.2 mass% in the solid food. The content of the component (A1) is defined based on the total amount of the 8 types of non-polymer catechins. The content of the component (A1) may be measured by an analysis method suitable for measuring the condition of the sample, among commonly known measurement methods, and may be analyzed by, for example, liquid chromatography. Specifically, the methods described in examples described later are exemplified. In addition, appropriate processing may be performed as needed in the measurement: for example, freeze-drying the sample to be suitable for the detection range of the apparatus, or removing impurities in the sample to be suitable for the separation performance of the apparatus, or the like.

The solid food of the present invention contains at least 1 selected from coumarin and its derivatives as component (B).

The component (B) preferably contains at least coumarin, more preferably coumarin and a derivative thereof, from the viewpoint of facilitating the enjoyment of the effects of the present invention. The source of the component (B) is not particularly limited as long as it is a substance generally used in the food and beverage field, and may be, for example, natural, chemically synthesized, commercially available, or derived from a raw material.

The content of the component (B) in the solid food of the present invention is preferably 0.5 mass ppm or more, more preferably 2.0 mass ppm or more, further preferably 3.0 mass ppm or more from the viewpoint of suppressing astringency, and is preferably 50 mass ppm or less, more preferably 30 mass ppm or less, further preferably 12 mass ppm or less, particularly preferably 8.0 mass ppm or less from the viewpoint of suppressing an odor derived from the component (B). The content of the component (B) is preferably 0.5 to 50 mass ppm, more preferably 2.0 to 30 mass ppm, still more preferably 3.0 to 12 mass ppm, and particularly preferably 3.0 to 8.0 mass ppm in the solid food. The content of the component (B) may be measured by an analysis method suitable for measuring the condition of a sample, among commonly known measurement methods, and may be measured by, for example, GC/MS method. Specifically, the methods described in examples described later are exemplified. In addition, appropriate processing may be performed as needed in the measurement: for example, freeze-drying the sample to be suitable for the detection range of the apparatus, or removing impurities in the sample to be suitable for the separation performance of the apparatus, or the like.

The mass ratio [ (B)/(A) of the component (A) to the component (B) of the solid food of the present invention]Is 0.75X10) ^-4 Above 20×10 ^-4 Hereinafter, from the viewpoint of suppressing astringency, it is preferably 0.9X10 ^-4 The above is more preferably 1.2X10 ^-4 The above is more preferably 1.4X10 ^-4 The above is more preferably 1.5X10 ^-4 In addition, from the viewpoint of suppressing the odor derived from the component (B), it is preferably 12X 10 ^-4 In the following the procedure is described,more preferably 8X 10 ^-4 Hereinafter, it is more preferable that the ratio is 4X 10 ^-4 The following is given. As the mass ratio [ (B)/(A)]Is preferably 0.9X10 ^-4 Above 12×10 ^-4 Hereinafter, more preferably 1.2X10 ^-4 Above 8×10 ^-4 Hereinafter, it is more preferable that the ratio is 1.4X10 ^-4 Above 8×10 ^-4 Hereinafter, it is more preferably 1.5X10 ^-4 Above 4×10 ^-4 The following is given. In addition, the mass ratio [ (B)/(A)]The content of the component (A) and the content of the component (B) are calculated so as to be equal to each other.

The solid food of the present invention may contain an allowable carrier as needed. Examples of the carrier include: excipients (for example, starch decomposition products such as starch or dextrin, monosaccharides such as glucose, galactose and fructose, disaccharides such as sucrose, lactose and palatinose, sugar alcohols such as maltitol, xylitol, sorbitol and reduced palatinose); binders (e.g., hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, alpha starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrants (e.g., carboxymethyl cellulose, calcium carboxymethyl cellulose, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silica, etc.); flavoring agents (e.g., stevia, etc.); oligosaccharide, hantian, crystalline cellulose, light silicic anhydride, calcium hydrophosphate, extender, surfactant, dispersant, buffer, diluent and other carriers.

Among them, as the carrier, an excipient may be suitably used, and among them, 1 or more kinds selected from dextrin and sugar alcohol are preferable. Here, in the present specification, the term "dextrin" is a kind of starch degradation product, and is a compound having a low molecular weight obtained by subjecting starch to an acid treatment or a heat treatment to partially hydrolyze the starch. In the case where the excipient is dextrin, the glycosidic bond of the dextrin may be bonded in a chain form, may be bonded in a ring form, may be a mixture of these, and the manner of bonding the sugar is not particularly limited. The Dextrose Equivalent (DE) of the dextrin is preferably 1 to 40, more preferably 2 to 30, still more preferably 3 to 20, and particularly preferably 3 to 16. Further, examples of the method for analyzing the dextrin and the glucose equivalent (DE) include SOMOGYI method.

The content of the carrier may be appropriately set according to the type of carrier within a range that does not impair the object of the present invention.

The solid food of the present invention may contain 1 or 2 or more kinds of additives such as sweetener, sour taste, amino acid, protein, vitamin, mineral, ester, nectar extract, pigment, emulsifier, milk component, cocoa powder, preservative, seasoning, and quality stabilizer, as required. The content of the additive may be appropriately set within a range that does not impair the object of the present invention.

Specific examples of the solid food of the present invention include, but are not limited to, confections such as jellies, soft candies, snack foods, biscuits, chocolate, baked rice chips, and the like. The solid food may be health food (nutritional functional food, food for health promotion, nutritional supplementary food, health supplementary food, supplement, etc.). In this case, the dosage form is preferably a granule, a lozenge, a capsule, a powder, a pill, a chewing agent, a buccal agent, or the like.

The solid food of the present invention can be produced by an appropriate method, for example, by blending the component (a) and the component (B), and other components added as needed, and adjusting the mass ratio [ (B)/(a) ] of the component (a) and the component (B). The order of blending the component (a) and the component (B) is not particularly limited, and the components may be added in any order, or both may be added simultaneously. As the mixing method, a suitable method such as stirring or shaking may be used, or a mixing device may be used. The mixing means of the mixing device may be a container rotation type or a container fixation type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cube type, or the like can be used. As the container fixing type, for example, a belt type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a philips stirrer, or the like can be used. The granulated product can be produced by a known granulation method. Examples of the granulating method include: spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation, and the like. In addition, the granulation conditions may be appropriately selected according to the granulation method. In the case of forming the tablets, a wet type tablet forming method and a dry type tablet forming method may be used, and a known compression molding machine may be used.

Examples (example)

1. Analysis of tannins

The measurement of tannin in a sample was obtained by the iron tartrate method using ethyl gallate as a standard solution and the amount of gallic acid converted (reference: technical series No.10 for effective use of functional materials for "green tea polyphenol" food and beverage).

5mL of a sample dissolved in pure water was developed with 5mL of a standard solution of ferric tartrate, the volume was set to 25mL with a phosphate buffer, the absorbance at 540nm was measured, and the amount of tannin was determined from a calibration curve of ethyl gallate.

Preparation of ferric tartrate standard solution: 100mL of ferrous sulfate heptahydrate, 500mg of sodium potassium tartrate (rochelle salt) were prepared by distilled water.

Preparation of phosphate buffer: 1/15mol/L disodium hydrogen phosphate solution and 1/15mol/L sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.

2. Analysis of non-Polymer catechins

A sample diluted by dissolution with pure water was measured by a gradient method at a column temperature of 35℃using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu corporation) and a packed column for liquid chromatograph (L-column ODS, 4.6 mm. Phi. Times.250 mm, particle size 5 μm: manufactured by the institute of evaluation and research of human chemical substances by the property method) was attached thereto. Is carried out under the following conditions: the mobile phase A liquid is a distilled water solution containing 0.1mol/L acetic acid, the liquid B liquid is an acetonitrile solution containing 0.1mol/L acetic acid, the flow rate is 1 mL/min, the sample injection amount is 10 mu L, UV, and the detector wavelength is 280nm. In addition, gradient conditions are shown below.

Concentration gradient Condition (vol%)

3. Analysis of coumarin and its derivatives

A10 mL sample was taken in a GC headspace vial (20 mL) and 4g sodium chloride was added. Thereafter, a stirrer was placed in the vial and plugged, and the mixture was stirred with a stirrer for 30 minutes, whereby SPME fibers (manufactured by Sigma-Aldrich Co., ltd., 50/30 μm, DVB/CAR/PDMS) were adsorbed with the inclusion component. After adsorption, SPME fibers were desorbed by heating at the injection port and GC/MS measurements were performed. The analytical equipment used was Agilent 7890A/5975Cinert (manufactured by Agilent technologies).

The analysis conditions are shown below.

Tubular column: VF-WAX (60 m (length), 0.25mm (inner diameter), 1.0 μm (film thickness))

Column temperature: 40 ℃ (3 minutes) →20 ℃/minute→250 DEG C

Column pressure: constant flow mode (31 kPa)

Tubular column flow: l mL/min (He)

Injection port temperature: 250 DEG C

Injection mode: no split flow

Detector: MS (MS)

Ion source temperature: 230 DEG C

Ionization method: EI (70 eV)

Scan range: m/z is 10-500

Quantitative ions: coumarin m/z 146, 7-methoxycoumarin m/z 176, 4-hydroxycoumarin m/z 162, 3, 4-dihydrocoumarin m/z 148

The measurement was performed in the following order.

The standard reagent of each component was dissolved in ethanol, and diluted in stages to prepare a standard substance. A standard of a predetermined concentration was added to the sample, and adsorbed to the SPME fiber in the same manner as the single component of the sample, and GC/MS measurement was performed. Then, a calibration curve was prepared from the peak areas of the measured quantitative ions of the respective components and the prepared concentrations, and the contents of coumarin and its derivatives in the sample were determined.

Determination of the pH value

The temperature of the tea beverage was adjusted to 20℃and measured using a pH meter (HORIBA Minibu pH meter, manufactured by HORIBA, ltd.).

Production example 1

Preparation of tea extract II

30g of tea leaves (produced by Kazakii and produced by Kazakii) were poured into 4000g of hot water at 90℃for extraction for 3 minutes, and after removing tea leaves, the mixture was cooled to 20℃to obtain a green tea extract. The green tea extract was designated as "tea extract II". The obtained tea extract II had a tannin content of 0.014 mass%, a non-polymer catechin content of 0.010 mass% and a coumarin content of 5 ppb.

Production example 2

Preparation of tea extract III

3g of oolong tea leaves (Unilever Co.) were put into 150g of hot water at 90℃for 8 minutes to extract, and after removing tea leaves, the solution was cooled to 20℃to obtain an oolong tea extract. The oolong tea extract was designated as "tea extract III". The obtained tea extract III had a tannin content of 0.020% by mass, a non-polymer catechin content of 0.007% by mass, and a coumarin content of 10 ppb by mass.

Production example 3

Preparation of tea extract IV

2g of Louis tea bag (Guo Tai Louis tea Co., ltd.) was put into 200g of hot water at 90℃for 30 seconds to extract, and after removing the tea bag, the tea bag was cooled to 20℃to obtain a Louis tea extract. The Louis tea extract was defined as "tea extract IV". The obtained tea extract IV had a tannin content of 0.016 mass% and a coumarin content of 5.6 ppb by mass. In addition, no non-polymeric catechins were detected.

Production example 4

Preparation of tea extract V

2g of barley tea leaves (Xiaochuan crude drug Co., ltd.) were put into 140g of hot water at 90℃for 3 minutes to extract, and after removing tea leaves, they were cooled to a liquid temperature of 20℃to obtain barley tea extract. The wheat tea extract was designated as "tea extract V". The coumarin content of the obtained tea extract V was 5.4 ppb by mass. In addition, tannins and non-polymeric catechins were not detected.

Production example 5

Preparation of tea extract VI

4g of corn tea leaves (Hondinien Co.) were put into 150g of hot water at 90℃for 5 minutes to extract, and after removing tea leaves, the mixture was cooled to 20℃to obtain a corn tea extract. The corn tea extract was designated as "tea extract VI". The coumarin content of the obtained tea extract VI was 11.3 ppb by mass. In addition, tannins and non-polymeric catechins were not detected.

Comparative example 1

Tea extract I (Teavigo, manufactured by sunchemical company, 94% by mass of tannin, 94% by mass of non-polymer catechins, and the same below) and ion-exchanged water were prepared in the ratios shown in table 2, and a green tea beverage was obtained. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 2.

Examples 1 to 9

Further, green tea beverages were prepared in the same manner as in comparative example 1 except that coumarin was prepared in the ratio shown in table 2. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 2.

Functional evaluation 1

For "astringency" of each tea beverage, a functional test was performed by 4 professional functional inspectors, and the functional test was performed in the following order. First, epigallocatechin gallate (EGCG) was prepared in ion-exchanged water at the ratio shown in table 1, and "astringency standard beverage" in which the intensity of "astringency" was adjusted to 11 levels was prepared, and 4 professional-function inspectors were collectively opinion about each concentration of "astringency standard beverage" to prepare scores shown in table 1. Next, each professional functional inspector ingests from "astringency standard beverage" with low EGCG concentration in order and memorizes the intensity of "astringency". Next, each professional functional inspector ingests each packaged tea beverage, evaluates the degree of "astringency", and determines the one closest to "astringency" from among "astringency standard beverages". The final score was then determined in "0.5" units based on the scores determined by each professional functional inspector and according to the protocol. In addition, the larger the number of scores, the stronger the perceived "astringency" is indicated. The astringency improving effect means whether or not the coumarin is blended to cause a difference in score.

TABLE 1

< astringency Standard beverage >)

Scoring of	Composition of the composition
		10.0	EGCG 0.10% by mass
9.0	EGCG 0.090 mass%
		8.0	EGCG 0.080 mass%
7.0	EGCG 0.070 mass%
		6.0	EGCG 0.060 mass%
5.0	EGCG 0.050% by mass
		4.0	EGCG 0.040% by mass
3.0	EGCG 0.030 mass%
		2.0	EGCG 0.020% by mass
1.0	EGCG 0.010 mass%
		0.0	EGCG 0.0 mass%

Comparative example 2

A green tea beverage was prepared by the same procedure as in comparative example 1 except that the blending amount of the tea extract I was changed to the ratio shown in table 3. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 3.

Examples 10 and 11

Further, green tea beverages were prepared by the same procedure as in comparative example 2 except that coumarin was prepared in the ratio shown in table 3. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 3.

TABLE 3

*1: teavigo (sun chemical company): 94% of tannin and 94% of non-polymer catechins

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

*12: coumarin standard (FUJIFILM Wako Pure Chemical Corporation): purity is above 99%

Comparative example 3

A green tea beverage was prepared by the same procedure as in comparative example 1 except that the blending amount of the tea extract I was changed to the ratio shown in table 4. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 4.

Example 12, comparative example 4

Further, green tea beverages were prepared in the same manner as in comparative example 3 except that coumarin was prepared in the ratio shown in table 4. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 4.

TABLE 4

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 5

A green tea beverage was prepared by the same procedure as in comparative example 1 except that the blending amount of the tea extract I was changed to the ratio shown in table 5. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 5.

Example 13

Further, green tea beverages were prepared by the same procedure as in comparative example 5 except that coumarin was prepared in the ratio shown in table 5. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 5.

TABLE 5

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 6

A green tea beverage was prepared in the same manner as in example 1, except that vanillin was blended instead of coumarin. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 6 together with the results of example 2.

Comparative example 7

Green tea beverages were prepared in the same manner as in example 1, except that undecanolides were blended instead of coumarins. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 6 together with the results of example 2.

Examples 14 to 16

Green tea beverages were prepared in the same manner as in example 1, except that coumarin derivatives shown in table 6 were prepared instead of coumarin. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 6 together with the results of example 2.

Example 17

Green tea beverages were prepared in the same manner as in example 1, except that coumarin derivatives shown in table 6 were formulated with coumarin at the ratios shown in table 6. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 6 together with the results of example 2.

TABLE 6

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

*13: dihydrocoumarin (Sigma-Aldrich corporation): purity is above 99%

*14: umbelliferone (tokyo chemical industry co.): purity is above 98%

*15: methoxy coumarin (tokyo chemical industry Co.): purity is above 98%

Reference example 1

The tea extract II obtained in production example 1 and ion-exchanged water were prepared in the ratios shown in table 7, and then, the pH was adjusted to 6.0 with sodium bicarbonate, and then, the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a green tea beverage. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Comparative example 8

Further, a green tea beverage was obtained by the same procedure as in reference example 1 except that the tea extract I was prepared in the ratio shown in table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Comparative example 9

Further, green tea beverages were obtained by the same operations as IN reference example 1 except that apple extracts (apple polyphenol, APPL' IN, unite FOODS, inc., tannin 22 mass%, and non-polymer catechins 0.4 mass%, and the same as described below) were prepared IN the ratios shown IN table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Comparative example 10

Further, a green tea beverage was obtained by the same procedure as in reference example 1 except that a coffee extract (chlorogenic acid-containing preparation, changchun flavor Co., ltd., tannin 20% by mass, and non-polymer catechins 0% by mass, and the following were prepared in the ratios shown in Table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Examples 18 to 20

Further, green tea beverages were obtained by the same operations as in comparative example 8 except that coumarin was blended in the ratio shown in table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Examples 21 to 23

Further, green tea beverages were obtained by the same operations as in comparative example 9 except that coumarin was blended in the ratio shown in table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Example 24

Further, green tea beverages were obtained by the same operations as in comparative example 10 except that coumarin was blended in the ratio shown in table 7. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 7.

Examples 25 to 27

Green tea beverages were prepared in the same manner as in example 18, except that coumarin derivatives shown in table 8 were prepared instead of coumarin. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 8 together with the results of example 18, comparative example 8 and reference example 1.

Example 28

Green tea beverages were prepared by the same procedure as in example 18, except that the coumarin derivatives shown in table 8 were formulated together with coumarin at the ratios shown in table 8. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 8 together with the results of example 18, comparative example 8 and reference example 1.

Examples 29 to 31

Green tea beverages were prepared in the same manner as in example 21, except that coumarin derivatives shown in table 8 were prepared instead of coumarin. The green tea beverages thus obtained were analyzed and evaluated for functionality 1. The results are shown in Table 8 together with the results of example 21, comparative example 9 and reference example 1.

Comparative example 11

Further, a green tea beverage was obtained by the same procedure as in reference example 1 except that the tea extract I was prepared in the ratio shown in table 9. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 9 together with the results of reference example 1.

Examples 32 and 33

Further, green tea beverages were obtained by the same operations as in comparative example 11 except that coumarin was blended in the ratio shown in table 9. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 9 together with the results of reference example 1.

TABLE 9

*2: tea leaves produced in Karschium, purpurease, tannin 0.014%, non-polymer catechins 0.010%, coumarin 5ppb

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 12

Further, a green tea beverage was obtained by the same procedure as in reference example 1 except that the tea extract I was prepared in the ratio shown in table 10. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 10 together with the results of reference example 1.

Examples 34, 35 and comparative example 13

Further, green tea beverages were obtained by the same operations as in comparative example 12 except that coumarin was blended in the ratio shown in table 10. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 10 together with the results of reference example 1.

TABLE 10

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 14

Further, a green tea beverage was obtained by the same procedure as in reference example 1 except that the tea extract I was prepared in the ratio shown in table 11. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 11 together with the results of reference example 1.

Example 36

Further, green tea beverages were obtained by the same operations as in comparative example 14 except that coumarin was blended in the ratio shown in table 11. The green tea beverage thus obtained was analyzed and evaluated for functionality 1. The results are shown in Table 11 together with the results of reference example 1.

TABLE 11

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 15

Tea extract I, tea extract III obtained in production example 2, and ion-exchanged water were prepared in the ratios shown in table 12 to obtain oolong tea beverage. The obtained oolong tea beverage was analyzed and evaluated functionally 1. The results are shown in Table 12.

Example 37

Further, oolong tea beverages were obtained by the same procedure as in comparative example 15 except that coumarin was blended at the ratio shown in table 12. The obtained oolong tea beverage was analyzed and evaluated functionally 1. The results are shown in Table 12.

TABLE 12

*5: oolong tea extract: tannin 0.020%, nonpolymer catechin 0.007%, coumarin 10ppb

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 16

Tea extract I, tea extract IV obtained in production example 3 and ion-exchanged water were prepared in the ratios shown in table 13, and then, the pH was adjusted to 6.0 with sodium bicarbonate, and then, the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a lupeus tea beverage. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

Comparative example 17

The tea extract IV, coffee extract and ion-exchanged water obtained in production example 3 were prepared in the ratios shown in table 12, and then, the pH was adjusted to 6.0 with sodium bicarbonate, and then, the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a lewis bosch tea beverage. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

Comparative example 18

Tea extract I, tea extract IV obtained in production example 3, coffee extract and ion-exchanged water were prepared in the ratios shown in table 12, and then the pH was adjusted to 6.0 with sodium bicarbonate, and then the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a lewis tea beverage. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

Example 38

Further, a Louis tea beverage was obtained in the same manner as in comparative example 16 except that coumarin was blended in the ratio shown in Table 13. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

Example 39

Further, a Louis tea beverage was obtained in the same manner as in comparative example 17 except that coumarin was blended in the ratio shown in Table 13. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

Example 40

Further, a Louis tea beverage was obtained in the same manner as in comparative example 18 except that coumarin was blended in the ratio shown in Table 13. The obtained Louis tea beverage was analyzed and evaluated for functionality 1. The results are shown in Table 13.

TABLE 13

*4: chlorogenic acid-containing preparation (Changguchuan perfume Co., ltd.): 20% of tannin and 0% of non-polymer catechins

*6: louis tea extract: tannin 0.016% non-polymer catechins 0% coumarin 5.6ppb

*9: the pH value is 6

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 19

Tea extract I, tea extract V obtained in production example 4, and ion-exchanged water were prepared in the ratios shown in table 14 to obtain a barley tea beverage. The obtained malt beverage was analyzed and evaluated for functions 1. The results are shown in Table 14.

Example 41

Further, a barley tea beverage was obtained in the same manner as in comparative example 19 except that coumarin was blended in the ratio shown in table 14. The obtained malt beverage was analyzed and evaluated for functions 1. The results are shown in Table 14.

TABLE 14

*7: 5.4ppb of tannin N.D coumarin in wheat tea extract

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 20

Tea extract I, tea extract VI obtained in production example 5, and ion-exchanged water were prepared in the ratios shown in table 15 to obtain corn tea beverage. The obtained corn tea beverage was analyzed and evaluated functionally 1. The results are shown in Table 15.

Example 42

Further, corn tea beverages were obtained by the same procedure as in comparative example 20 except that coumarin was blended at the ratio shown in table 15. The obtained corn tea beverage was analyzed and evaluated functionally 1. The results are shown in Table 15.

TABLE 15

*8: corn tea extract: tannin N.D, coumarin 11.3ppb

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

As can be seen from tables 2 to 15: at least 1 selected from coumarin and its derivatives is contained in a predetermined mass ratio with respect to tannin, whereby a tea beverage with suppressed astringency from tannin can be obtained. Further, as can be seen from table 6: vanillin or undecanoic acid lactone is a fragrant component having a sweet smell similar to coumarin and its derivatives, but astringency derived from tannin cannot be sufficiently suppressed.

Comparative example 21

Tea extract I (Teavigo, manufactured by Sun chemical Co., ltd., tannin 94% by mass, non-polymer catechins 94% by mass, the same shall apply hereinafter) and excipients (Sandec #100, manufactured by Sanand starch Co., ltd.) were blended in the ratios shown in Table 17 to obtain a green tea blended powder food. The green tea blended powder food obtained was analyzed and evaluated for functionality 2. The results are shown in Table 17.

Examples 43 to 45

Further, a green tea blended powder food was prepared in the same manner as in comparative example 21 except that coumarin was blended in the ratio shown in table 17. The obtained green tea blended powder foods were analyzed and evaluated for functions 2. The results are shown in Table 17.

Functional evaluation 2

For each powdered food product "astringency", a functional test was performed by 3 professional functional inspectors. The functional test was performed in the following order. First, epigallocatechin gallate (EGCG) was formulated in an excipient (Sandec #100, manufactured by san and starch corporation) at the ratio shown in table 16, and "astringency standard powder food" in which the intensity of "astringency" was adjusted to 16 grades was prepared, and 3 professional functional inspectors uniformly opinion about each concentration of "astringency standard powder food" was made to give the scores shown in table 16. Next, each professional functional inspector sequentially ingests from "astringency standard powder food" having a low EGCG concentration, and remembers the intensity of "astringency". Next, each professional functional inspector ingests each powdered food, evaluates the degree of "astringency", and determines the one closest to "astringency" from among "astringency standard powdered food". The final score was then determined in "0.5" units based on the scores determined by each professional functional inspector and according to the protocol. In addition, the larger the number of scores, the stronger the perceived "astringency" is indicated. The astringency improving effect means whether or not the coumarin is blended to cause a difference in score.

TABLE 16

< astringency Standard powder food >)

Scoring of	Composition of the composition
		15.0	EGCG 6.0 mass% + excipient ^* Remainder of the
14.0	EGCG 5.6 mass% + excipient ^* Remainder of the
		13.0	EGCG 5.2 mass% + excipient ^* Remainder of the
12.0	EGCG 4.8 Mass% + excipient ^* Remainder of the
		11.0	EGCG 4.4 Mass% + excipient ^* Remainder of the
10.0	EGCG 4.0 mass% + excipient ^* Remainder of the
		9.0	EGCG 3.6 mass% + excipient ^* Remainder of the
8.0	EGCG 3.2 mass% + excipient ^* Remainder of the
		7.0	EGCG 2.8% by mass + excipient the remainder
6.0	EGCG 2.4 Mass% + excipient ^* Remainder of the
		5.0	EGCG 2.0 mass% + excipient ^* Remainder of the
4.0	EGCG 1.6 mass% + excipient ^* Remainder of the
		3.0	EGCG 1.2 mass% + excipient ^* Remainder of the
2.0	EGCG 0.8 mass% + excipient ^* Remainder of the
		1.0	EGCG 0.4% by mass + excipient ^* Remainder of the
0.0	EGCG 0.0 mass% + excipient ^* Remainder of the

* Sandec #100: sanhe starch Co Ltd (Dextrin DE 13-16 SOMOGY I method)

TABLE 17

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

*11: sandec #100 (san and starch ltd): blending the components so that the total thereof becomes 100 mass%

Comparative example 22

A green tea blended powder food was prepared by the same procedure as in comparative example 21 except that the blending amount of the tea extract I was changed to the ratio shown in table 18. The green tea blended powder food obtained was analyzed and evaluated for functionality 2. The results are shown in Table 18.

Example 46

Further, a green tea blended powder food was prepared in the same manner as in comparative example 22 except that coumarin was blended at the ratio shown in table 18. The obtained green tea blended powder foods were analyzed and evaluated for functions 2. The results are shown in Table 18.

TABLE 18

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 23

A green tea blended powder food was prepared by the same procedure as in comparative example 22 except that the blending amount of tea extract I was changed at the ratio shown in table 19. The green tea blended powder food obtained was analyzed and evaluated for functionality 2. The results are shown in Table 19.

Example 47

Further, a green tea blended powder food was prepared in the same manner as in comparative example 23 except that coumarin was blended at the ratio shown in table 19. The obtained green tea blended powder foods were analyzed and evaluated for functions 2. The results are shown in Table 19.

TABLE 19

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 24

A green tea blended powder food was prepared by the same procedure as in comparative example 23 except that the blending amount of the tea extract I was changed to the ratio shown in table 20. The green tea blended powder food obtained was analyzed and evaluated for functionality 2. The results are shown in Table 20.

Example 48

Further, a green tea blended powder food was prepared in the same manner as in comparative example 24 except that coumarin was blended at the ratio shown in table 20. The obtained green tea blended powder foods were analyzed and evaluated for functions 2. The results are shown in Table 20.

TABLE 20

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

Comparative example 25

A green tea blended powder food was prepared by the same procedure as in comparative example 24 except that the blending amount of the tea extract I was changed to the ratio shown in table 21. The green tea powder blended food obtained was analyzed and evaluated for functionality 2. The results are shown in Table 21.

Example 49

Further, a green tea powder blended food was prepared in the same manner as in comparative example 25 except that coumarin was blended in the ratio shown in table 21. The green tea powder blended foods thus obtained were analyzed and evaluated for functions 2. The results are shown in Table 21.

TABLE 21

*10: the values in the table are multiplied by 10 ^-4 Values of (2)

As can be seen from tables 17 to 21: at least 1 selected from coumarin and its derivatives is contained in a predetermined mass ratio with respect to tannin, whereby a solid food having suppressed astringency derived from tannin can be obtained.

Claims

1. A tea beverage or solid food, wherein,

comprises the following components (A) and (B):

(A) Tannins and its preparing process

(B) At least 1 selected from coumarin and derivatives thereof,

the mass ratio of component (A) to component (B) [ (B)/(A)]Is 0.75X10) ^-4 Above 20×10 ^-4 The following is given.

2. A tea beverage or solid food according to claim 1 wherein,

contains at least coumarin as component (B).

3. A tea beverage or solid food according to claim 1 wherein,

contains coumarin and its derivatives as component (B).

4. A tea beverage or solid food according to claim 1 wherein,

comprises non-polymer catechins as component (A1),

the mass ratio [ (A1)/(A) ] of the component (A) to the component (A1) is 0.05 to 1.

5. A tea beverage or solid food according to claim 4 wherein,

the non-polymer catechin is at least 1 of catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate.

6. A tea beverage or solid food according to claim 1 wherein,

the coumarin derivative is 7-methoxycoumarin, 4-hydroxycoumarin and 3, 4-dihydrocoumarin.

7. A tea beverage or solid food according to claim 1 wherein,

the content of the component (B) in the tea beverage is 40 to 500 ppb by mass.

8. A tea beverage or solid food according to claim 1 wherein,

the content of the component (A) in the tea beverage is 0.01 to 0.20 mass%.

9. A tea beverage or solid food according to claim 1 wherein,

the content of the component (A) in the tea beverage is 0.02 to 0.15 mass%.

10. A tea beverage or solid food according to claim 1 wherein,

tea beverageIn the material, the mass ratio of the component (A) to the component (B)/(A)]Is 0.9X10 ^-4 Above 12×10 ^-4 The following is given.

11. A tea beverage or solid food according to claim 1 wherein,

the mass ratio [ (A1)/(A) ] of the component (A) to the component (A1) in the tea beverage is 0.06 or more, and the upper limit of the mass ratio [ (A1)/(A) ] is 1.

12. A tea beverage or solid food according to claim 4 wherein,

the content of the component (A1) in the tea beverage is 0.001 to 0.2 mass%.

13. A tea beverage or solid food according to claim 1 wherein,

The pH value of the tea beverage is 4-7.

14. A tea beverage or solid food according to claim 1 wherein,

the pH value of the tea beverage is 5-6.8.

15. A tea beverage or solid food according to claim 1 wherein,

the tea beverage is selected from green tea beverage, oolong tea beverage, and Louis tea beverage.

16. A tea beverage or solid food according to claim 1 wherein,

the content of the component (B) in the solid food is 0.5 to 50 mass ppm.

17. A tea beverage or solid food according to claim 1 wherein,

the content of the component (A) in the solid food is 0.2 to 20.0 mass%.

18. A tea beverage or solid food according to claim 1 wherein,

the content of the component (A) in the solid food is 1.0 to 10.0 mass%.

19. A tea beverage or solid food according to claim 1 wherein,

the content of the component (B) in the solid food is 0.5 mass ppm to 30 mass ppm.

20. A tea beverage or solid food according to claim 1 wherein,

the content of the component (B) in the solid food is 2.0 mass ppm to 30 mass ppm.

21. A tea beverage or solid food according to claim 1 wherein,

the mass ratio of the component (A) to the component (B) of the solid food [ (B)/(A) ]Is 0.75X10) ^-4 Above 12×10 ^-4 The following is given.

22. A tea beverage or solid food according to claim 1 wherein,

the mass ratio of the component (A) to the component (B) of the solid food [ (B)/(A)]Is 0.9X10 ^-4 Above 12×10 ^-4 The following is given.

23. A tea beverage or solid food according to claim 1 wherein,

the mass ratio [ (A1)/(A) ] of the component (A) to the component (A1) in the solid food is 0.07 or more, and the upper limit of the mass ratio [ (A1)/(A) ] is 1.0.

24. A tea beverage or solid food according to claim 1 wherein,

the content of the component (A1) in the solid food is 0.01 to 2.0 mass%.

25. A tea beverage or solid food according to claim 1 wherein,

the solid food contains a carrier, and an excipient is used as the carrier.

26. A tea beverage or solid food according to claim 1 wherein,

the solid food is in the form of powder, granule, ingot, bar, plate, or block.

27. A tea beverage or solid food according to claim 1 wherein,

the amount of solid components in the solid food is 90% by mass or more.