JP4284165B2 - Container drink - Google Patents

Description

  The present invention relates to a container-packed non-tea beverage suitable for long-term drinking that contains catechins at a high concentration, has reduced bitterness and astringency, and has a refreshing feeling.

  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 an adult, and in order to ingest a large amount of catechins more easily, catechins are used in beverages. There is a demand for a technique for blending a high concentration of. 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 to develop a physiological effect by catechin due to strong astringency and bitterness due to the influence of the components contained in the concentrate of green tea extract and poor throat. It was unsuitable for long-term drinking.
Therefore, a method has been proposed for improving the flavor by controlling the ratio of non-polymer catechins and quinic acid in the concentrate or purified product of the tea extract to be mixed in the packaged beverage. (For example, refer to Patent Document 6).

On the other hand, it has been known that stevia is added to improve the flavor of beverages containing catechins at a high concentration (see, for example, Patent Documents 6 and 7). There was a problem that the refreshing feeling later was low.
As a bitter taste masking technique based on stevia (see, for example, Patent Document 8), which has a bitter taste mixed with a bitter taste and a slight astringency in the aftertaste, a method using an amount below the sweetness threshold, aspartame, (See, for example, Patent Documents 9 and 10). Moreover, the knowledge that taste is improved by suppressing the astringent taste and egg taste that the stevia extract that remains sweet after the internal use liquid composition appears after taking the internal use liquid composition is also known (see, for example, Patent Document 11).

However, in the method using an amount below the sweetness threshold value, sweetness cannot be obtained in the first place. On the other hand, when a conventional stevia extract is used, a beverage containing a high concentration of catechins has an effect of reducing sufficient bitterness and astringency. In addition to not being able to exert, there is a problem that the sweetness that pulls behind in the oral cavity after drinking remains and the refreshing feeling is poor.
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP 2003-169603 A Japanese Patent Laid-Open No. 2003-169641 Japanese Patent Laid-Open No. 10-262601 JP-A-10-248501 JP-A-10-262600 JP 2003-231647 A

  An object of the present invention is to provide a non-tea beverage packaged in a container suitable for long-term drinking that contains catechins at a high concentration, has reduced bitterness and astringency, and has a refreshing feeling.

  As a result of examining the flavor improvement suitable for long-term drinking of container-packed non-tea beverages containing a high concentration of catechins, the present inventor has found that when a certain amount of enzyme-treated stevia is blended, the bitterness derived from catechins, astringent It has been found that a high-concentration catechin-containing non-tea beverage with a refreshing sensation that reduces the taste and reduces the remaining sweetness can be obtained.

That is, the present invention is a container-packed non-tea beverage blended with a green tea extract, the following components (A) and (B),
(A) 0.04 to 0.5% by weight of non-polymer catechins,
(B) 0.001 to 0.05% by weight of enzyme-treated stevia
The container-packed non-tea beverage having a pH of 2 to 5 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the non-polymer catechins are contained in high concentration, bitterness and astringency are reduced, and there exists a refreshing feeling, and the container-packed non-tea-type drink suitable for long-term drinking is provided. This container-packed non-tea beverage is particularly useful as a sports drink or isotonic beverage.

  In the present invention, (A) non-polymer catechins 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 collective term for all body catechins.

The container-packed beverage of the present invention contains 0.04 to 0.5% by weight of (A) non-polymer catechins dissolved in water which is non-polymer, preferably 0.05 to 0.5%. 0.5, more preferably 0.06 to 0.5, particularly preferably 0.07 to 0.5% by weight, still more preferably 0.08 to 0.5% by weight, even more preferably 0.09 to 0.5%. % By weight, most preferably 0.1 to 0.4% 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.
In addition, the daily intake amount for adults for promoting the effects of 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 (Japanese Patent Laid-Open No. 2002-326932).
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 of the present invention.

  Examples of the (B) enzyme-treated stevia in the packaged beverage of the present invention include glucosylated stevioside obtained by allowing glucosyltransferases to act on stevioside or stevioside-containing material, or a composition containing the same. Here, as the stevioside-containing material, steviaside-containing stevia extract or a purified product thereof is used. Examples of glucosyltransferases include α-glucosyltransferase, β-glucosyltransferase, cyclodextrin / glucosyltransferase, and the like. Commercially available products can be used as the enzyme-treated stevia, for example, Histevia M-120H (Ikeda Saccharification Co., Ltd.), αG Sweet PX (Toyo Seika Co., Ltd.), etc. are used.

  (B) The enzyme-treated stevia is contained in a packaged beverage in an amount of 0.001 to 0.05% by weight from the viewpoint of reducing bitterness and astringency and imparting a refreshing feeling. If it is less than 0.001% by weight, the effect of reducing bitterness and astringency is not sufficient. If it exceeds 0.05% by weight, the sweetness is too strong and a refreshing feeling cannot be obtained. (B) The more preferable content of the enzyme-treated stevia is 0.001 to 0.02% by weight, and more preferably 0.001 to 0.01% by weight.

  The content weight ratio [(A) / (C)] of (A) non-polymer catechins and (C) caffeine in the packaged beverage of the present invention is 5 to 10,000, further 6 to 8000, further 7 to 6000, Further, it is preferably 10 to 4000, more preferably 10 to 1000. If the ratio of non-polymer catechins to caffeine is too low, the beverage's original appearance is impaired, which is not preferable. Moreover, when the ratio of the non-polymer catechins to caffeine is too high, it is not preferable in terms of flavor balance. (C) Caffeine contains caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, and newly added caffeine.

  Moreover, the container-packed beverage of the present invention may contain sodium ions and / or potassium ions. The beverage of the present invention containing these ions is useful as a beverage form such as a sports drink and an isotonic beverage. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise.

Among the main physiological electrolytes are sodium and potassium. These ionic components can be contained by adding water-soluble components or inorganic salts corresponding thereto. They are also present in fruit juices and tea extracts. The amount of the electrolyte or ionic component in the beverage of the present invention is the content in the final drinkable container-packed beverage. The electrolyte concentration is indicated by the ion concentration. The potassium ion component is a salt such as 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. Or as a component of added fruit juice or tea. Potassium ions may be contained in the packaged beverage of the present invention in an amount of 0.001 to 0.2% by weight, preferably 0.002 to 0.15% by weight, and most preferably 0.003 to 0.12% by weight. preferable. Similarly, the sodium ion component is 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. It can be blended as a hydrated sodium salt or as a component of added fruit juice or tea. The sodium 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 concentration is not osmotically sucked from the body into the intestine. The concentration of sodium required to do this is preferably lower than that of plasma sodium. Sodium ions are contained in the packaged beverage of the present invention in an amount of 0.001 to 0.5% by weight, preferably 0.002 to 0.4% by weight, more preferably 0.003 to 0.2% by weight. preferable. In addition to potassium and sodium ions, the packaged beverages of the present invention have 0.001 to 0.5 wt%, preferably 0.002 to 0.4 wt%, most preferably 0.003 to 0.3 wt%. Further chloride ions can 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 and magnesium, zinc, iron may also be included. These ions may also be blended as salts. The total amount of ions present in the beverage includes the amount of ions naturally present in the beverage as well as the amount of ions added. For example, when sodium chloride is added, that amount of sodium ions and that amount of chloride ions are accordingly included in the total amount of each ion.
Here, if the sodium ion or potassium ion concentration is too low, it may be unsatisfactory in taste depending on the scene of drinking, and effective mineral supplementation cannot be achieved. On the other hand, if too much, the taste of the salt itself becomes strong, which is not preferable for long-term drinking.

The container-packed beverage of the present invention may contain a sweetener other than enzyme-treated stevia. As this sweetener, artificial sweeteners, carbohydrates, and glycerol (for example, glycerin) 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, further 0.001 to 15% by weight, and most preferably 0.001 to 10% by weight. If it is less than the lower limit, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, if the upper limit is exceeded, the sensation of being too sweet and caught in the throat is strong, and the over-throat is lowered.
As the sweetener in the container-packed beverage of the present invention, it is preferable to use a sweetener of carbohydrates when the intended container-packed beverage has energy supplement. In addition, when sweet energy is not intended, artificial sweeteners are preferably used. Among these, an artificial sweetener alone system, an artificial sweetener and a glucose compound, or a combination of an artificial sweetener and a fructose compound is preferable. If the system uses a large amount of glucose and fructose, a change in flavor accompanying a change in temperature in the catechin-containing beverage is extremely undesirable.

  Examples of artificial sweeteners that can be used in the present invention include saccharin and saccharin sodium, aspartame, acesulfame-K, sucralose, neotame and other high-sweetness sweeteners, and sugar alcohols such as sorbitol, erythritol, and xylitol. As products, slim-up sugar made of aspartame, lacanto S containing erythritol, pal sweet made of erythritol and aspartame can be used as appropriate. The content of these artificial sweeteners is the same as described above.

  Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention. Soluble carbohydrates serve as sweeteners and energy sources. In selecting the carbohydrates to be used in the beverage of the present invention, it is important to consider 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 and mixtures thereof.

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

  Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention, and oligosaccharides include carbohydrates that produce these two monosaccharides in the body (ie, 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 amount of sucrose in the container-packed beverage of the present invention is 0.001 to 20% by weight, further 0.001 to 15% by weight, particularly 0.001 to 10% by weight.

  The pH of the packaged beverage of the present invention is 2 to 5, preferably 2 to 4.5, more preferably 3 to 4.5 in terms of catechin stability. If the pH is too low, the sourness and pungent odor of the beverage will become strong. Moreover, if the pH is too high, the flavor cannot be harmonized and the palatability is lowered, which is not preferable.

The packaged beverage of the present invention is obtained by blending a green tea extract.
The green tea extract used as a raw material is obtained from a concentrate of green tea extract containing 20 to 90% by weight of non-polymer catechins in a solid content, from (A) non-polymer catechins and (C) caffeine. What removed caffeine so that content weight ratio [(A) / (C)] may be in the range of 5-10000 is preferable. The green tea extract as used herein is 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 ratio of A) non-polymer catechins and (C) caffeine. Furthermore, tea leaves or preparations treated in a supercritical fluid may be used, or catechins adsorbed on an adsorbent and desorbed with an aqueous ethanol solution may be purified. Moreover, these non-polymer catechins and caffeine are used by using concentrates of green tea extracts such as commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN “Teafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”. The green tea extract suitable for the object of the present invention can be obtained by adjusting the ingredients of the above.

  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 in which a concentrate of a green tea extract is dissolved in an organic solvent, a precipitate formed by adding water or a mixture of water and an organic solvent is removed thereto, and then the solvent is distilled off; Examples include a method in which a concentrate of an extract is dissolved in water, cooled to 5 ° C. or lower to generate cream-down, and the turbid product is removed. As a particularly preferred method, 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 contact with activated carbon and acid clay or activated clay. In addition to these, it may be purified by supercritical extraction or adsorbed on an adsorption resin and then eluted with an ethanol solution.

  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 content weight ratio [(A) / (C)] of (A) non-polymer catechins and (C) caffeine in the green tea extract used in the present invention is preferably 5 to 10,000, more preferably 6 to 8000, More preferably, it is 7-6000, Most preferably, it is 10-4000, Most preferably, it is 10-1000. If the ratio of the non-polymer catechins to caffeine in the green tea extract is too low, the beverage contains a large amount of components other than the non-polymer catechins, which is unfavorable because it impairs the original appearance of the beverage. On the other hand, if the ratio of non-polymer catechins to caffeine in the green tea extract is too high, the bitter taste of the tea extract itself becomes strong, which is not preferable in terms of the flavor balance of the beverage.

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, particularly preferably 25 to 82% by weight. Good.
If the concentration of the non-polymer catechins in the green tea extract is too low, 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 is too high, it tends to eliminate trace components that have a function to improve the flavor such as free amino acids other than total polyphenols present in the green tea extract. .

  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. The bitter and astringent taste inhibitor to be used is not particularly limited, but cyclodextrin is preferred. 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. The packaged beverage of the present invention includes antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, Additives such as acidulants, gums, emulsifiers, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers can be used 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 flavors, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. Preferred fruit juices are apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, cuy, pineapples, passion fruits, mangos, guava, raspberries and cherries. Most preferred are citrus juices, preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, or mixtures thereof. 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, more preferably 0.002 to 10% by weight. Fruit flavors, plant flavors, tea flavors and mixtures thereof can also be used as fruit juice. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. In addition to citrus flavors, various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc. can be used. These flavors may be derived from natural sources such as fruit juices and perfume oils, or may be synthesized. Flavorings can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). In the beverage of the present invention, the flavoring is blended in the beverage of the present invention in an amount of 0.0001 to 5% by weight, preferably 0.001 to 3% by weight.

  Furthermore, if necessary, the beverage of the present invention may contain a sour agent. Examples of acidulants include edible acids such as malic acid, citric acid, tartaric acid, fumaric acid and the like. A sour agent may be used to adjust the pH of the beverage of the present invention. Organic and inorganic edible acids can be used as the pH adjuster. The acids may be used in their undissociated form or in the form of their respective salts, such as potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium salt. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. The most preferred acids are citric acid and malic acid. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and their salts, plant extracts and the like.

  The beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin C and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added. 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.

  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 if it can be sterilized by heating after filling into a container such as a metal can. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a high-temperature 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.

Octadecyl group-introduced liquid chromatograph using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, which was filtered through a catechin measurement filter (0.8 μm) and then diluted with distilled water. A packed column L-column TM ODS (4.6 mm × 250 mm: manufactured by Chemical Substance Evaluation Research Organization) was attached, and the 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 caffeine (analytical instrument)
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2250, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnertsil ODS-2, inner diameter 2.1 mm x length 250 mm
(Analysis conditions)
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1 M acetic acid aqueous solution, eluent B: 0.1 M acetic acid acetonitrile solution concentration gradient condition (volume%)
Time Eluent A Eluent B
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
62 minutes 97% 3%
(Caffeine retention time)
Caffeine: 27.2 minutes From the area% determined here, the weight% was determined using a standard substance.

Examples 1-4, Comparative Examples 1-4
The components shown in Table 1 were mixed and subjected to predetermined post-treatment to produce a packaged beverage. In addition, the amount of non-polymer catechins in each beverage is 0.1% by weight, and the ratio of non-polymer catechins / caffeine is 20.0.

* 1: Green tea extract A
As a green tea extract concentrate, 100 g of polyphenone HG (manufactured by Tokyo Food Techno Co., Ltd.) was suspended in 490.9 g of 95% ethanol aqueous solution at room temperature and 250 rpm stirring condition, and 25 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) After adding 30 g of acid clay Mizuka Ace # 600 (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.
Non-polymer catechins / caffeine weight ratio after treatment = 20.0
Oxalic acid / non-polymer catechin weight ratio after treatment = 0.01
* 2: High Stevia M-120H (Ikeda Saccharification Co., Ltd.)
* 3: αG Sweet PX (Toyo Sugar Co., Ltd.)
* 4: High Stevia 500D (Ikeda Saccharification Co., Ltd.)
* 5: Ricos AOD (Ikeda Saccharification Co., Ltd.)

<The manufacturing method of the container-packed drink of Examples 1-4 and Comparative Examples 1-4>
Each component was blended in a typical sports drink formulation listed in Table 1, and the mixture was made up with ion-exchanged water to prepare a blended solution (pH 3.5). Thereafter, it was filled into a PET bottle at 85 ° C., and sterilized by overturning after filling for 10 minutes to obtain a non-tea beverage packaged in a container. The bitterness and astringency, which are the objects of the present invention, were reduced, and it was evaluated whether it had a refreshing feeling and was suitable for long-term drinking. The results are also shown in Table 1.

Evaluation of bitterness and astringency ◎: Bitterness, astringency reduced ○: Bitterness, astringency slightly reduced △: Bitterness and astringency ×: Bitterness, astringency strong

Evaluation of refreshing feeling ◎: Good aftertaste ○: Slightly good aftertaste △: Some sweetness is left behind ×: Sweetness remains after

  As is clear from Table 1, the non-tea beverage packaged with the enzyme-treated stevia has less bitterness and astringency than the other sweeteners and has a good aftertaste and a refreshing feeling. I understand.

Claims (6)

Container-packed non-tea beverage containing catechins , the following components (A) and (B),
(A) Non-polymer catechins 0.04 to 0.5% by weight,
(B) Enzyme-treated stevia 0.001-0.05 wt%
A non-tea beverage packaged in a container having a pH of 2-5.   The container-packed non-tea beverage according to claim 1, wherein the content weight ratio [(A) / (C)] of (A) non-polymer catechins and (C) caffeine is in the range of 5 to 10,000.   (A) The non-tea beverage according to claim 1 or 2 containing 0.06 to 0.5% by weight of non-polymer catechins. The container-packed non-tea beverage according to any one of claims 1 to 3, wherein the proportion of the gallate body in all non-polymer catechins is 35 to 100% by weight. It is a sports drink or an isotonic drink, The container-packed non-tea drink as described in any one of Claims 1-4. A packaged beverage blended with green tea extract, the following components (A) and (B),
(A) Non-polymer catechins 0.04 to 0.5% by weight,
(B) Enzyme-treated stevia 0.001-0.05 wt%
And a packaged beverage having a pH of 2-5 .