JP2005058208A - Drink packed into container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink packed into a container, containing catechins in a high concentration, reduced in a bitter taste and a rough taste, suitable for drinking for a long period, excellent in stability of the bitter taste and the rough taste, and excellent in smoothness when swallowed, and further stable in a color tone for a long period even when filled into the transparent container and stored at a high temperature. <P>SOLUTION: This drink packed into the container is prepared by mixing a green tea extract thereinto and has a pH of 2 to 6, wherein the drink contains components (A) to (E) as follows: (A) non-polymeric catechins in an amount of 0.01-1.0 wt%; (B) quinic acid or its salt; (C) a sweetener in an amount of 0.0001-20 wt%; (D) sodium ion in an amount of 0.001-0.5 wt%; and (E) potassium ion in an amount of 0.001-0.2 wt%, and the quinic acid or its salt (B) and the non-polymeric catechins (A) are contained in a weight ratio [(B)/(A)] of 0.0001-0.5. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention contains a high concentration of catechin blended with green tea extract, suitable for long-term drinking with reduced bitterness and astringency, excellent bitterness, astringency and throat stability, high temperature in a transparent container The present invention relates to a packaged beverage having excellent color tone stability during storage.

  The effects of catechins have been reported to inhibit cholesterol elevation, inhibit amylase activity, etc. (see, for example, Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. Therefore, in order to ingest a large amount of catechins more easily, A technique for blending high concentrations of catechins is desired. As one of these methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (for example, see Patent Documents 3 to 5).

However, if a commercially available concentrate of green tea extract is used as it is, it is necessary for the astringent taste and bitterness to be strong due to the influence of the components contained in the concentrate of green tea extract, and for the physiological effect of catechin to develop due to poor throat penetration. It was not suitable for long-term drinking purposes. On the other hand, as a method of reducing astringency, which is one of the factors unsuitable for long-term drinking, there is a method of blending dextrin, but when blending catechins at a high concentration, this alone is not sufficient was there. Even if it is a beverage system containing sweeteners, the astringent taste and bitterness are strong when using a commercially available concentrate of green tea extract as it is, and an unpleasant aftertaste tends to remain in the second half of drinking, and an unnecessary flavor derived from green tea. There is a phenomenon that bitterness and astringency change particularly when stored at high temperature, and the stability of bitterness and astringency is not excellent, and it is not suitable for the purpose of drinking for a long time (for example, Patent Document 6). In addition, the appearance of the beverage was likely to change during high temperature storage, and when filled in a transparent container, the color tone was not stable for a long time.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 Japanese translation of PCT publication No. 10-501407

  The object of the present invention is to provide a beverage composition with adjusted ingredients, so that it contains a high concentration of catechins and is suitable for long-term drinking with reduced bitterness and astringency even when a green tea extract is used. An object of the present invention is to provide a container-packed beverage that is excellent in stability of astringency and over the throat, has a beverage appearance that hardly changes during high-temperature storage, and has a stable color tone for a long time even when filled in a transparent container.

  As a result of examining the flavor improvement that can withstand long-term drinking of a packaged beverage containing a high concentration of catechins, the present inventor has adjusted the ratio of quinic acid to non-polymer catechins and sweeteners, sodium ions By adjusting the potassium ion concentration, it is suitable for long-term drinking with no green tea flavor, excellent stability of bitterness and astringency and over the throat, and long-term color tone even when stored in a transparent container. It has been found that a highly concentrated catechin-containing beverage can be obtained.

That is, the present invention is a containerized beverage having a pH of 2 to 6 containing a green tea extract, and the following components (A) to (E),
(A) Non-polymer catechins 0.01 to 1.0% by weight,
(B) quinic acid or a salt thereof (C) sweetener 0.0001 to 20% by weight,
(D) Sodium ion 0.001-0.5 wt%,
(E) Potassium ion 0.001-0.2 wt%
A packaged beverage containing quinic acid or a salt thereof (B) and a non-polymer catechin (A) having a weight ratio [(B) / (A)] of 0.0001 to 0.5 To do.

  The container-packed beverage of the present invention contains a high concentration of non-polymer catechins, has no green tea flavor and other off-flavors and off-flavors, is reduced in bitterness and astringency, and is suitable for long-term drinking. It is excellent in stability and over the throat, and even when filled in a transparent container and stored at high temperature, the color tone is stable for a long period of time, and is particularly useful as a non-tea-based packaged beverage.

  In the present invention, the non-polymer catechins (A) are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. It is a general term for all body catechins.

The container-packed beverage of the present invention contains 0.01 to 1.0% by weight of non-polymer catechins (A) dissolved in water, preferably 0.03 to 0.5% by weight. More preferably 0.04 to 0.4% by weight, still more preferably 0.05 to 0.3% by weight, still more preferably 0.06 to 0.3% by weight, particularly preferably 0.092 to 0.26%. % By weight, most preferably 0.1 to 0.15% by weight. When the content of non-polymer catechins is within this range, a large amount of non-polymer catechins can be easily taken, which is preferable from the viewpoint of the color tone immediately after preparation of the beverage. The density | concentration of the said non-polymer catechin can be adjusted with the compounding quantity of a green tea extract.
Further, the daily intake amount for adults for promoting accumulation fat burning promotion, dietary fat burning promotion and liver β-oxidation gene expression promotion is 300 mg or more, preferably 450 mg or more as non-polymer catechins, 500 mg or more is preferred. Specifically, anti-obesity effects and visceral fat reduction effects have been confirmed by ingesting 483 mg, 555 mg, 900 mg, and the like per beverage (JP 2002-326932 A).
Therefore, in the packaged beverage of the present invention, the daily intake amount for adults is 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more as non-polymer catechins, meaning that the necessary intake amount per day is ensured. Therefore, it is preferable that there is a blending amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more per one packaged beverage (350 to 500 mL) of the present invention.

  In the packaged beverage of the present invention, the content weight ratio [(B) / (A)] of quinic acid or a salt thereof (B) and non-polymer catechins (A) is 0.0001 to 0.5. However, it is preferably 0.0001 to 0.16, more preferably 0.002 to 0.15, still more preferably 0.002 to 0.1, and particularly preferably 0.002 to 0.05. When [(B) / (A)] is within this range, strong bitterness, astringency, and strong astringency are not produced, the effect of improving the residual feeling of the beverage is sufficiently obtained, the acidity of quinic acid is moderate, and the beverage The flavor is preferred without being impaired. Further, there is no residual feeling remaining on the tongue after drinking, which is peculiar to beverages containing catechins at a high concentration, and a good aftertaste is preferred. Quinic acid can be added in the form of an acid or a salt, or may be added in the form of a composition containing quinic acid or a quinate. Here, examples of the salt of quinic acid include sodium salt and potassium salt.

  Although the mechanism of action of the non-polymer catechins by quinic acid in reducing the bitterness and astringency and improving the aftertaste is still unclear, quinic acid forms a weak association with catechins due to hydrogen bonding, etc. It is thought that it adsorbs to taste cells themselves and controls the contact of catechins to the bitter taste receptor.

  In the case where oxalic acid is contained in the beverage, oxalic acid may interact with the tea-derived component and the blended component contained in the beverage to cause precipitation. 0.06 weight part or less is preferable with respect to non-polymer catechins (A). Oxalic acid is more preferably 0.05 parts by weight or less, still more preferably 0.04 parts by weight or less, and particularly preferably 0.03 parts by weight or less. When the oxalic acid content is within this range, precipitation is less likely to occur in the container-packed beverage of the present invention, which is preferable in terms of the appearance of the product.

  The sweetener (C) is used for the container-packed drink of this invention in order to improve a taste. As the sweetener (C), artificial sweeteners, carbohydrates and glycerols are used. These sweeteners are contained in the container-packed beverage of the present invention in an amount of 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight. If it is less than 0.0001% by weight, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, when it exceeds 20% by weight, it is too sweet and the sensation of catching on the throat is strong, and the over-throat is lowered.

  Among such sweeteners, examples of artificial sweeteners include aspartame, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester sweetener, L-aspartyl-D-alanine amide, L -Aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide sweetener, L-aspartyl-1-hydroxyethylalkanamide sweetener, high sweetness sweeteners such as sucralose, thaumatin, sugars such as erythritol, xylitol, trehalose Examples include alcohol, glycyrrhizin, and synthetic alkoxy aromatic compounds. Stevinoside and other natural sources of sweeteners can also be used. The content of these artificial sweeteners is 0.0001 to 20% by weight.

  Soluble carbohydrates are used as carbohydrate-based sweeteners. Soluble carbohydrates serve as sweeteners and energy sources. When selecting carbohydrates for use in the beverage, it is important that the level selected enables sufficient gastric emptying and intestinal absorption rates. The carbohydrate may be a mixture of glucose and fructose, or a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose. The term “carbohydrate” as used herein includes monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof.

  Monosaccharides include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. The glucose content in the container-packed beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight. Fructose, known as fructose, is a ketohexose. The fructose content in the container-packed beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight.

  Among the sweeteners used in the packaged beverage of the present invention, examples of oligosaccharides include carbohydrates that produce these two types of monosaccharides in the body (that is, sucrose, maltodextrin, corn syrup, high fructose corn syrup). An important type of this oligosaccharide is a disaccharide. An example of a disaccharide is sucrose known as sucrose or sugar beet sugar. The sucrose content in the container-packed beverage of the present invention is preferably 0.001 to 20% by weight, more preferably 0.001 to 15% by weight, and particularly preferably 0.001 to 10% by weight.

  A preferred example of the complex polysaccharide as a sweetener used in the present invention is maltodextrin. Maltodextrins are complex polysaccharides that are composed of several glucose units in length. They are spray-dried polysaccharides obtained by hydrolysis of corn starch. The dextrose equivalent of maltodextrin is an indicator of the degree of starch polymer hydrolysis.

  Preferred carbohydrate sweeteners of the present invention are those composed of a combination of fructose and glucose that provides an energy source that can supply the necessary calories. Since sucrose is hydrolyzed to fructose and glucose in the digestive tract, it can be used as a source of fructose and glucose. These sugars are energy foods that can be fully utilized by the body's cells. The total amount of carbohydrates used in the packaged beverage of the present invention is 0.0001 to 20% by weight of the total weight. The total amount of carbohydrates includes added carbohydrates as well as those naturally present in fruit juices or tea extracts. Carbohydrate derivatives, polyhydric alcohols such as glycerol, artificial sweeteners are also used in the present invention for the purpose of providing a source of sweetness and providing energy so that it can be easily absorbed and distributed throughout the body. It's okay. Glycerols can be used in the container-packed beverage of the present invention in an amount of 0.1 to 15% by weight, preferably 0.1 to 10% by weight.

  In the container-packed beverage of the present invention, 0.001 to 0.5% by weight of sodium ion (D) and 0.001 to 0.2% by weight of potassium ion (E) are used. Here, if the sodium ion (D) and potassium ion concentrations are less than 0.001% by weight, it may be unsatisfactory in taste depending on the scene of drinking, and effective mineral supplementation cannot be achieved. On the other hand, if it exceeds 0.5% by weight, the taste of the salt itself becomes strong, which is not preferable for long-term drinking. In addition, the change in color tone during storage at high temperature is large and undesirable. The sodium ion (D) and potassium ion (E) components of the present invention are derived from water-soluble components or inorganic salts. They are also present in fruit juices and tea extracts.

  Sodium ions (D) are readily available such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. A sodium salt that can be added may be added, and those derived from added fruit juice or tea components are also included. The sodium ion concentration is preferably lower in order to facilitate the absorption of water by osmotic pressure, but it is important in the present invention that the sodium ion concentration does not osmotically suck water from the body into the intestine. The sodium ion concentration required to do this is preferably lower than that for plasma sodium. Looking at the effect of long-term color tone at high temperatures, the higher the sodium ion concentration, the higher the degree of discoloration. From the viewpoint of physiological effects and stability, the sodium ion (D) content in the container-packed beverage of the present invention is 0.001 to 0.5% by weight, preferably 0.002 to 0.4% by weight, and more preferably. 0.003 to 0.2% by weight.

  As potassium ion (E), potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof Such potassium salts may be added, and those derived from added fruit juice or tea components are also included. The potassium ion concentration tended to have a greater effect of color tone for a long period of time when stored at a higher temperature than the sodium ion concentration. From the viewpoint of stability, the potassium ion (E) in the packaged beverage of the present invention is 0.001 to 0.2% by weight, preferably 0.002 to 0.15% by weight, more preferably 0.003 to 0. .12% by weight.

  In addition to sodium ion (D) and potassium ion (E), the beverage of the present invention has 0.001 to 0.5% by weight, preferably 0.002 to 0.4% by weight, particularly preferably 0.003 to 0%. 3% by weight of chloride ions may be included. The chloride ion component can be formulated in the form of a salt such as sodium chloride or potassium chloride. Other trace ions such as calcium, magnesium, zinc, iron may be added. These ions may also be blended as salts. The total level of ions present includes the amount naturally present in the beverage as well as the amount of ion added. For example, when sodium chloride is added, that amount of sodium ions and that amount of chloride ions will be included in the total amount of each ion accordingly.

  The pH of the packaged beverage of the present invention is 2-6. If it is lower than 2, the sourness and irritating odor of the beverage is strong and it cannot withstand drinking. On the other hand, if it is higher than 6, the flavor cannot be harmonized and the palatability is lowered. At the same time, the stability also deteriorates. A preferred pH is 2-5, and a more preferred pH is 2-4.5.

The container-packed drink of this invention is obtained by adjusting the component of a green tea extract, and also mix | blending a necessary component. As a method of adjusting the composition to the composition, inclusion of quinic acid or a salt thereof (B) and non-polymer catechins (A) in the beverage production process so as to be in the range of [(B) / (A)] There are a method of adjusting the ratio and a method of adjusting the content ratio of quinic acid or its salt (B) and non-polymer catechins (A) in the green tea extract. When adjusting the components in the green tea extract concentrate, the green tea extract adjusts the amount of quinic acid from the concentrate of the green tea extract containing 20 to 90% by weight of non-polymer catechins in the solid content, The content weight ratio [(B) / (A)] of quinic acid or a salt thereof (B) and non-polymer catechins (A) is preferably 0.0001 to 0.16.
The green tea extract as used herein refers to a product obtained by further purifying an extract extracted from tea leaves with hot water or a water-soluble organic solvent, or a product obtained by directly purifying the extracted extract. It can be obtained by adjusting the content ratio of the acid (B) and the non-polymer catechins (A).
In addition, a green tea extract concentrate such as commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc. may be used as a component. It can be used by adjusting the component of the content ratio of non-polymer catechins and quinic acid.

  As a means for purifying the concentrate of green tea extract, for example, the concentrate formed by suspending the concentrate of green tea extract in water or a mixture of water and an organic solvent, removing the precipitate formed by adding the organic solvent thereto, and then removing the solvent A method of dissolving a concentrate of green tea extract in an organic solvent, adding water or a mixture of water and an organic solvent to this, removing the precipitate, and then distilling off the solvent. Can be mentioned. Further, a concentrate of green tea extract containing 20 to 90% by weight of non-polymer catechins in the solid content is dissolved in a mixed solution of organic solvent and water in a weight ratio of 9/1 to 1/9, and activated carbon and You may make it contact with acid clay or activated clay. Alternatively, other than these, purification by supercritical extraction or adsorption by an adsorption resin and elution with an ethanol solution may be used.

  Examples of the form of the green tea extract here include various forms such as a solid, an aqueous solution, and a slurry, and the aqueous solution and the slurry are particularly preferable because of little history such as drying.

  The green tea extract used in the present invention is prepared by adjusting the components so that the weight ratio [(B) / (A)] of quinic acid or a salt thereof (B) to the non-polymer catechins (A) is 0.0001 to 0.00. 16 is preferred. More preferably, it is 0.002-0.15, More preferably, it is 0.002-0.1, Most preferably, it is 0.002-0.05. If [(B) / (A)] is within this range, strong bitterness, astringency and strong astringency will not occur, the effect of improving the residual feeling of the drink will be sufficient, and the acidity of quinic acid will be moderate. The flavor of is not impaired and is preferred. Further, there is no residual feeling remaining on the tongue after drinking, which is peculiar to beverages containing catechins at a high concentration, and a good aftertaste is preferred.

The concentration of non-polymer catechins in the green tea extract used in the present invention is 20 to 90% by weight, preferably 20 to 87% by weight, more preferably 23 to 85% by weight, and particularly preferably 25 to 82% by weight. Good.
When the concentration of the non-polymer catechins in the green tea extract is less than 20% by weight, the amount of the purified green tea extract itself to be blended in the beverage increases. If the concentration of non-polymer catechins in the green tea extract exceeds 90% by weight, trace components that have a function of improving flavor such as free amino acids other than total polyphenols present in the green tea extract will be excluded. There is a tendency.

  In addition, the proportion of the generic gallate body composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the green tea extract used in the present invention is 35 to 100% by weight in all non-polymer catechins. However, it is preferable on the effectiveness of the physiological effect of non-polymer catechins. In terms of ease of seasoning, it is more preferably 35 to 98% by weight, and particularly preferably 35 to 95% by weight.

The container-packed beverage of the present invention is preferably mixed with a bitter and astringent taste suppressant because it is easy to drink. As the bitter and astringent taste inhibitor to be used, cyclodextrin is preferable. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.005 to 0.5% by weight, preferably 0.01 to 0.3% by weight. In the packaged beverage of the present invention, as ingredients that may be added in accordance with the ingredients derived from tea, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, Inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, emulsifiers, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. These additives may be added alone or in combination.

  A fragrance | flavor and fruit juice are mix | blended with the drink of this invention in order to improve palatability. In general, fruit juice is called fruit juice, and fragrance is called flavor. Natural or synthetic fragrances and fruit juices can be used in the present invention. These can be selected from fruit juice, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavor, preferably green tea or black tea flavor along with fruit juice has a favorable taste. Preferred fruit juices are apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, kyui, pineapple, passion fruit, mango, guava, raspberries and cherries. Citrus juice, especially grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof are preferred. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the beverage of the present invention in an amount of 0.001 to 20% by weight, particularly 0.002 to 10% by weight. Fruit flavors, plant flavors, tea flavors and mixtures thereof can be used as perfumes. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. As other fruit flavors, apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor and the like can be used. These flavors may be natural products such as fruit juices and perfume oils, or may be synthetic. Perfumes can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Synthetic flavor esters, alcohols, aldehydes, terpenes, sesquiterpenes, and the like can be blended as the fragrance of the lipophilic concentrate or extract. Such a fragrance is preferably contained in the beverage of the present invention in an amount of 0.0001 to 5% by weight, particularly 0.001 to 3% by weight.

  Further, the beverage according to the present invention can contain a sour agent. The acidulant is used to maintain the pH of the beverage of the present invention at 2-6. The acids may be used in their undissociated form or as their sodium or potassium salts. Preferred acids include edible organic and inorganic acids including citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. Particularly preferred acids are citric acid and malic acid. These acidulants also serve as antioxidants that stabilize beverage ingredients. Examples of other antioxidants include ascorbic acid and plant extract.

  The beverage of the present invention can further contain vitamins. Preferred vitamins include vitamin A, vitamin C and vitamin E. Other vitamins such as vitamin D and vitamin B can also be used. Minerals can also be used in the beverage of the present invention. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.

Examples of the beverage of the packaged beverage of the present invention include non-tea beverages such as green tea extract, sodium ions and / or potassium ions, sweeteners, bitterness and taste inhibitors, flavorings, fruit juices, vegetable extracts, acidulants, vitamins, minerals It is preferable to use a non-tea beverage to which a component selected from carbon dioxide and the like is added.
Examples of non-tea beverages include carbonated beverages that are soft drinks, beverages containing fruit extracts, juices containing vegetable extracts and near water, sports drinks, isotonic beverages, diet beverages, and the like.

  The container used for the container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  The container-packed beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law when it can be sterilized by heating after filling into a container like a metal can, for example, a PET bottle, a paper container, etc. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a high temperature and short time sterilization using a plate heat exchanger or the like, followed by cooling to a certain temperature and filling the container is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH may be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH may be returned to acidic conditions under aseptic conditions.

Measurement of catechins Filtered with a filter (0.8 μm) and then diluted with distilled water, the container-packed beverage was used for high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation for octadecyl group-introduced liquid chromatograph A packed column L-column TM ODS (4.6 mm × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was attached, and a gradient method was performed at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

Measurement of quinic acid: Japanese Food Analysis Center Method by HPLC 2 g of sample was filtered after sonication and measured with a high performance liquid chromatograph.
Model: LC-10AD (Shimadzu Corporation)
Detector: UV-visible spectrophotometer SPD-6AV (Shimadzu Corporation)
Column: TSKGEL OApak, φ7.8 mm x 300 mm (Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.75 mmol / L sulfuric acid Reaction solution: 15 mmol / L disodium hydrogenphosphate solution containing 0.2 mmol / L bromothymol blue Measurement wavelength: 445 nm
Flow rate: mobile phase 0.8mL / min, reaction solution 0.8mL / min

Measurement of Oxalic Acid A column: IonPacAS4A-SC, 4 × 250 mm was attached to Nippon Dionex (model DXAQ1110), connected to a suppressor ASRS-ULTRA (Dionex), and recycle mode was used. The mobile phase was 1.8 mmol / L, Na ₂ CO ₃ //1.7 mmol / L, NaHCO ₃ was flowed at 1.0 mL / min, and the sample injection volume was 25 μL. An electric conductivity meter was used as a detector.

Measurement of sodium ion content: atomic absorption photometry (hydrochloric acid extraction)
A sample (5 g) was placed in 10% hydrochloric acid (so that a 1% hydrochloric acid solution was obtained at the time of constant dissolution), and then fixed with ion-exchanged water, and the absorbance was measured.
Wavelength: 589.6nm
Frame: Acetylene-Air

Measurement of potassium ion: atomic absorption photometry (hydrochloric acid extraction)
A sample (5 g) was placed in 10% hydrochloric acid (so that a 1% hydrochloric acid solution was obtained at the time of constant dissolution), and then fixed with ion-exchanged water, and the absorbance was measured.

Examples 1-6, Comparative Examples 1-6
The components shown in Table 1 and Table 2 were mixed and subjected to a predetermined post-treatment to produce a packaged beverage.

(* 1) Green tea extract A
As a green tea extract concentrate, 100 g of polyphenone HG (manufactured by Tokyo Food Techno Co., Ltd.) is suspended in 490.9 g of 95% ethanol aqueous solution under stirring conditions at room temperature and 250 rpm, and 20 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) After adding 35 g of acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Then, 409.1 g of 40% ethanol aqueous solution was dropped over 10 minutes, and then the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, and ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² to obtain a product.
Non-polymer catechins after treatment contain 22% by weight.
Quinic acid / non-polymer catechin weight ratio after treatment = 0.02
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.01

(* 1) Green tea extract B
It is a concentrate of green tea extract with a non-polymer catechin content of 33.70% by weight and a gallate content of 50.7% by weight. Quinic acid / non-polymer catechin weight ratio = 0.16. Oxalic acid / non-polymer catechins = 0.06.

(* 1) Green tea extract C
It is a concentrate of green tea extract with a non-polymer catechin content of 81.40% by weight and a gallate content of 60.5% by weight. Quinic acid / non-polymer catechins weight ratio = 0.00001. Oxalic acid / non-polymer catechins = 0.00001.

Quinic acid (Reagent manufactured by Tokyo Chemical Industry Co., Ltd.)

<The manufacturing method of the container-packed drink of Examples 1-6 and Comparative Examples 1-6>
Each component (part by weight) was blended with typical sports drink formulations listed in Tables 1 and 2, and the mixture was made up with ion-exchanged water to prepare a mixed solution. A sterilization process based on the Food Sanitation Law and hot-pack filling were performed to obtain a packaged beverage. The component values of the beverage are also shown. It was evaluated whether the bitterness and astringency that are the object of the present invention were reduced and the taste was suitable for long-term drinking. Using 30 male monitors, they were allowed to continue to drink 500 mL per day for 1 month, and scored the evaluation after continuous drinking for 1 month according to the following criteria. What was stored in the refrigerator was used for the test.

A Suitable B Somewhat suitable C Somewhat difficult to drink D Not suitable for drinking The stability of bitterness and astringency was evaluated using 30 male monitors immediately after preparation of the beverage and after storage at 55 ° C for 7 days. A 500 mL beverage was ingested once, and the evaluation immediately after the beverage preparation was scored according to the following criteria.

A: No change B: Some change C: Change D: Large change For evaluation of throat, 30 male monitors were used to take a single 500 mL drink and scored according to the following criteria.

Good over the throat A Good B Slightly good C Slightly bad D Poor For the color stability of the beverage, store the beverage prepared in a 500 mL transparent PET bottle container at 55 ° C for 1 month, before and after storage The change in the color tone of the beverage was visually evaluated by 10 panelists according to the following criteria.
A No change B Some change C Change D D Change a lot

  Sports drinks (Comparative Example 1) using green tea extract A and having a beverage pH outside the scope of the present invention had a strong astringency, long-term drinking, and poor throat penetration. In particular, Comparative Example 6 having a high quinic acid content had a strong green tea flavor. In Comparative Example 2 having a low quinic acid content, although the initial throat penetration was good, the bitterness and astringency were poorly stable and not suitable for long-term drinking. In Examples 1 to 6, by using the purified product of the green tea extract to adjust the ingredients to the beverage composition defined in the present invention, there is no off-flavor or off-flavor in addition to the green tea flavor, and the bitterness and astringency are reduced. Suitable for long-term drinking, excellent in bitterness, astringency and throat stability. Also, the appearance of the beverage is difficult to change when stored at high temperatures, and the color tone is stable for a long time even when stored in a transparent container. It was a packaged beverage.

Claims (8)

A packaged beverage having a pH of 2 to 6 containing a green tea extract, the following components (A) to (E),
(A) Non-polymer catechins 0.01 to 1.0% by weight,
(B) quinic acid or a salt thereof (C) sweetener 0.0001 to 20% by weight,
(D) Sodium ion 0.001-0.5 wt%,
(E) Potassium ion 0.001-0.2 wt%
And a weight ratio [(B) / (A)] of quinic acid or its salt (B) and non-polymer catechins (A) is 0.0001 to 0.5.   The packaged beverage according to claim 1, wherein the beverage is a non-tea beverage.   The container-packed beverage according to claim 1 or 2, wherein the oxalic acid content is 0.06 or less by weight with respect to the non-polymer catechins (A).   The container-packed drink according to any one of claims 1 to 3, wherein the pH is 2 to 5.   The concentrate of the green tea extract in which the raw green tea extract contains 20 to 90% by weight of non-polymer catechins in the solid content of quinic acid or a salt thereof (B) and non-polymer catechins (A) The container-packed beverage according to any one of claims 1 to 4, wherein the content weight ratio [(B) / (A)] is adjusted to be in a range of 0.0001 to 0.16.   (C) A sweetener is an artificial sweetener, The container-packed drink of any one of Claims 1-5.   The container-packed beverage according to any one of claims 1 to 6, which is in a form that can be ingested by 300 mg or more per day as non-polymer catechins.   The container-packed drink according to any one of claims 1 to 7, which is filled in a transparent container.