JP4818998B2 - Method for producing concentrated composition for reduced beverage - Google Patents

Description

  The present invention relates to a method for producing a concentrated composition for a reduced beverage containing calcium, which is an essential nutrient for the body.

  Today, osteoporosis, a degenerative bone disease caused by calcium deficiency, is recognized as an important health problem. Calcium is a basic component of bone, and the need for calcium in daily meals has been widely documented medically. Many government agencies and public health agencies have encouraged efforts to include the optimal amount of calcium in the diet to reduce the risk of osteoporosis.

  Calcium has many physiological functions. It has been reported that 99 percent of the body's calcium is present in teeth and bones. Thus, calcium is necessary for both the formation and maintenance of teeth and bones. If the amount of calcium from the dietary source is inadequate, skeletal metabolism is impaired, bone does not accumulate during growth, and at the same time bone strength is reduced, calcium is depleted from the growing skeleton, resulting in osteoporosis and fractures resulting therefrom. It is thought that it becomes easy to receive.

  Despite this finding that calcium deficiency is a health risk factor, calcium intake is lower than recommended. However, it is not easy to obtain the necessary amount of calcium per day with a normal meal. Taking dietary supplements is one way to get additional calcium. However, although the body normally absorbs only a fraction of the calcium consumed by supplementation, it is possible to increase calcium intake by ingesting a liquid or food enriched with calcium. In particular, ingesting a calcium enriched product containing an effective amount of calcium concentration is an effective means for ingesting calcium that meets the daily nutritional requirements.

  However, there have been many technical challenges in developing calcium-enriched products. Specifically, in order to produce a liquid calcium-enriched product, there is a problem that the suspension precipitates, and further, there are disadvantages that the mouth feels bad, such as a strange odor and a rough texture that are felt to be inorganic. In addition, in the form of highly water-soluble salts such as chloride, sulfuric acid, and calcium phosphate salts, the bioavailability is higher than insoluble calcium, and calcium can be easily added to water. . Conventional calcium-enriched beverages have been dealt with by adding sugar, artificial sweeteners, flavors, etc. as an attempt to improve off-flavors or mouthfeel, but drinks that do not taste well are avoided by consumers, A calcium-enriched beverage with excellent palatability has been required.

In order to solve such problems, there is a technology that blends organic acids etc. into beverages with a high concentration of calcium as a nutrient necessary for the body, but it stabilizes calcium compounds with low solubility and further reduces the problem of flavor. It was insufficient for improvement (see, for example, Patent Documents 1 to 14).
JP 7-327648 A Japanese National Patent Publication No. 8-501449 US Patent 6,616,955 US Publication No. 2005/003068 US Publication No. 2006/0177559 Japanese Patent Laid-Open No. 1-1117768 JP-A-1-269476 JP-A-2-308779 JP-A-8-322508 Japanese National Patent Publication No. 8-502407 JP-T 8-502648 Japanese translation of PCT publication No. 2002-525091 Special table 2004-511242 gazette JP 2006-29 A

  The present invention provides a concentrated composition for a reduced beverage that is sufficiently turbid, has excellent sedimentation stability, and has a good flavor when used as a reduced beverage, despite sufficiently containing calcium, which is an essential nutrient for the body. The manufacturing method of this is provided.

The concentrated composition for a reduced beverage obtained by the present invention is in the form of a liquid and is a beverage concentrate (see Codex Food Additive 14.1.4.3). A reduced beverage is a product obtained by sterilizing the product after a reduction operation such as adding ion-exchanged water, carbonated water or other beverages.
The present inventors have found that turbidity and precipitation of the composition can be reduced by dissolving the acidulant in water to a specific pH range and then dissolving the calcium compound. Further, as a result of blending carbohydrate as a sweetener, the obtained concentrated composition has been found to have a reduced astringency when reduced to a beverage and to achieve both an appropriate sweetness and acidity.

That is, this invention provides the manufacturing method of the concentrate composition for reduced drinks which contains the process of the order of following (1)-(3), contains 0.01 mass% or more of calcium, and turbidity is 50 NTU or less. Is.
(1) a step of dissolving (A) a sour agent in water;
(2) A step of dissolving the calcium compound (B) in the aqueous solution obtained in the step (1) to adjust its pH to 2.0 to 5.0,
(3) The aqueous solution obtained in step (2) contains (C) an aqueous solution containing sodium bicarbonate, sodium carbonate, potassium bicarbonate and / or potassium carbonate, (D) a concentrate and / or purified product of tea extract. And / or (E) adding carbohydrates.

  The concentrated composition for a reduced beverage obtained by the present invention is reduced in turbidity and precipitation in the form of a liquid, and in a beverage obtained by reducing this, the astringent taste is reduced and both moderate sweetness and sourness can be achieved.

  In the method of the present invention, first, (1) a step of dissolving a sour agent in water is performed (step (1)). As water to be used, ion-exchanged water is preferable. Examples of (A) acidulant used in step (1) include citric acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid, ascorbic acid and erythorbic acid. Although phosphoric acid is mentioned, ascorbic acid is preferable from the viewpoint of pH adjustment and antioxidant effect. The amount of the sour agent used is preferably 0.01 to 10.0% by mass, more preferably 0.1 to 10.0% by mass as the concentration in the concentrated composition for a reduced beverage of the present invention. When the concentration of the acidulant is 0.01% by mass or more, the astringent taste of the reduced beverage can be suppressed and the acidity becomes moderate. On the other hand, when the concentration of the acidulant is 10.0% by mass or less, the viscosity and hue of the concentrated composition are good, and an appropriate acidity is obtained when a reduced beverage is obtained.

  Next, the calcium compound (B) is added to the aqueous solution obtained in the step (1) (step (2)). In this invention, after melt | dissolving a sour agent in process (1), when making a reduced drink, the astringent taste derived from a calcium compound can be reduced by melt | dissolving a calcium compound. From the viewpoint of stably dissolving the calcium compound, it is important that the pH after the solution is 2.0 to 5.0, more preferably 2.0 to 4.0, still more preferably 2.0 to 3. 0, particularly preferably 2.2 to 2.8. The amount of the calcium compound used is preferably 0.01% by mass or more, and more preferably 0.01 to 1.0% by mass as the calcium concentration in the concentrated composition for a reduced beverage of the present invention. When the calcium concentration is 0.01% by mass or more, the astringent taste of the reduced beverage can be suppressed. On the other hand, when the calcium concentration is 1.0% by mass or less, a concentrated composition with reduced turbidity and precipitation is obtained.

  As the calcium compound (B) used in the production process (2) of the concentrated composition for reduced beverage of the present invention, sodium-containing calcium, marine mineral liquid, calcium-containing phosphate, calcium sulfate, DL-type synthetic calcium lactate, L-type fermented calcium lactate, calcium chloride, calcium gluconate, calcium pantothenate, whey calcium, shell calcium, shell calcium, bone calcium, mineral water, calcium citrate, calcium acetate, calcium carbonate, calcium hydroxide, calcium phosphate, glycerone Examples include calcium acid and calcined calcium. The salt containing calcium is classified into several types according to the production method. Ion-exchange membrane brine brine salt, seawater evaporated brine concentrate, imported salted salt salt, rock salt, rock salt brine salt, sun salt, sun salt brine salt. , Lake salt, lake salt brine salt, etc. The marine mineral liquid is not limited as long as it can be collected from seawater, and examples include marine surface water that can be taken from below sea level to 200 m, and bittern liquor obtained from deep sea water that can be taken from seawater deeper than 1000 m. These are not specified as long as they are commercially available calcium compounds. Of these calcium compounds, calcium sulfate, calcium lactate, calcium chloride, calcium carbonate, and calcium hydroxide are particularly preferable from the viewpoints of availability, flavor, and solubility.

  The calcium used in the present invention is preferably 0.01% by mass or more in the concentrated composition for a reduced beverage from the viewpoint of nutritional supplementation and suppression of the bitter taste of non-polymer catechins. Furthermore, when it is reduced to a packaged beverage, it contains sufficient nutrients if it contains 10% by mass or more of the daily intake 600 mg (US RDI standard: US 2005/003068 description: US Reference Daily Intake) of an adult male. Therefore, the total amount of calcium ingested is 60 mg or more when converted to the daily intake of a packaged beverage. For example, a 500 ml packaged beverage contains 0.012% by mass or more of calcium. It is preferable to do.

  Next, the aqueous solution obtained in step (2) contains (C) an aqueous solution containing sodium bicarbonate, sodium carbonate, potassium bicarbonate and / or potassium carbonate (weak alkaline aqueous solution), and non-polymer catechins. The concentrate composition for reduced beverages of the present invention is obtained by dissolving the concentrate and / or purified product and / or carbohydrate of the tea extract (step (3)).

  The concentrated composition for reduced beverages obtained by the process of the present invention has a turbidity index of NTU (ISO 7027, DIN27027 compliant Nephelometric Turbidity Units) of 50 or less, and can maintain a stable solution form with little turbidity over a long period of time. . NTU is more preferably 45 or less, particularly preferably 40 or less.

  Sodium bicarbonate, sodium carbonate, potassium bicarbonate or potassium carbonate, which is an alkaline agent used in step (3), is used for pH adjustment and flavor improvement, but it prevents calcium sedimentation, suppresses foaming and reduces astringency. In view of the above, it is preferable to input at the stage of the step (3). Here, since a stable calcium solubilized form is formed by adding an alkali agent, it is considered that precipitation of calcium can be prevented over a long period of time.

  Moreover, as the concentrate and / or purified product of the tea extract used in the step (3), a concentrate and / or purified product of the green tea extract is preferable. Specifically, an aqueous solution of a green tea extract concentrate or a mixture of the green tea extract and the green tea extract concentrate may be used. The concentrate or purified product of the green tea extract here refers to a product obtained by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, or concentrated to increase the concentration of non-polymer catechins. Examples of the form include various forms such as solid, aqueous solution, and slurry.

  The concentrate and / or purified product of the tea extract used in the present invention contains non-polymer catechins. Non-polymer catechins include non-epide catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. The concentration of non-polymer catechins is defined on the basis of the total amount of the above eight types.

  Examples of the concentrate of green tea extract containing non-polymer catechins include commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like. If the concentration of non-polymer catechins is in the above range, purified products thereof may be used. As a purification method, for example, there is a method in which a precipitate formed by suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off. Alternatively, a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract may be used.

  Non-polymer catechins can reduce the percentage of gallate body by treating a green tea extract or a purified product thereof with tannase. In the treatment with tannase, tannase is preferably added in a range of 0.5 to 10% by mass with respect to the non-polymer catechins of the green tea extract. The tannase treatment temperature is preferably 15 to 40 ° C., more preferably 20 to 30 ° C., at which enzyme activity can be obtained. The pH at the time of tannase treatment is preferably 4-6, more preferably 4.5-6, and particularly preferably 5-6, from which enzyme activity can be obtained. Non-polymer catechins include a gallate body composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and a non-gallate body composed of epigallocatechin, gallocatechin, epicatechin and catechin. The percentage of gallate body is (α) the ratio of (β) non-polymer catechin gallate bodies in non-polymer catechins ([(β) / (α)] × 100) is 5 to 55% by mass. It is preferably 8 to 50% by mass, more preferably 10 to 45% by mass, from the viewpoint of bitterness suppression.

  The concentrate and / or purified product of the tea extract has a non-polymer catechin concentration in the concentrated composition for reduced beverage of 0.5 to 25% by mass, preferably 2 to 25% by mass, more preferably 3 to 25%. It adds so that it may become mass%, Most preferably 4-18 mass%. When the content of non-polymer catechins is less than 0.5% by mass, the amount of the concentrated composition used when making a reduced beverage increases, so that the astringent taste may not be sufficiently suppressed.

  The carbohydrate used in the step (3) includes a monosaccharide, a complex polysaccharide, an oligosaccharide, a sugar alcohol, or a mixture thereof. Examples of monosaccharides are tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. Fructose, known as fructose, is a ketohexose. Moreover, when these are mix | blended in large quantities, coloring by browning will arise. As examples of monosaccharides, mixed monosaccharides such as corn syrup, high fructose corn syrup, fructose glucose liquid sugar, glucose fructose liquid sugar, agape extract, and honey can also be used. A preferred example of the complex polysaccharide is maltodextrin. In addition, polyhydric alcohols such as glycerols can also be used as carbohydrates in the present invention.

  The carbohydrate is more preferably a non-reducing saccharide or sugar alcohol in order to improve the storage stability of non-polymer catechins and obtain an optimum sweetness, and these can also be used in combination. Non-reducing saccharides include oligosaccharides, and examples include disaccharides such as sucrose, maltose, lactose, cellobiose, trehalose, trisaccharides such as raffinose, panose, melezitose, gentianose, and tetrasaccharides such as stachyose. An important type of this oligosaccharide is a disaccharide, a typical example being sucrose known as sugar cane or sugar beet sugar obtained from sugar cane or sugar beet. As products, refined sugars such as granulated sugar, curd sugar, processed sugar, liquid sugar, sugar cane, maple syrup and the like can be used.

  The carbohydrate is more preferably a sugar alcohol from the viewpoint of calories, and the sugar alcohol is preferably erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose, mannitol, tagatose, and the like. In the concentrated composition for a reduced beverage of the present invention, erythritol having a low calorie and the highest maximum no-action intake is preferable among these carbohydrates.

  The amount of the carbohydrate used is preferably 1 to 65% by mass in the concentrated composition, more preferably 1 to 60% by mass, and particularly preferably 24 to 60% by mass. When the carbohydrate concentration is less than 1% by mass, the astringent taste of the reduced beverage may not be sufficiently suppressed.

  If the amount of carbohydrates is too small, there is almost no sweetness and the balance between sourness and saltiness cannot be achieved, so when diluting non-polymer catechins with ion-exchanged water to a concentration of 0.13% by mass, a reduced beverage is obtained. It is preferable that the sweetness degree when sucrose is set to 1 is 2 or more (reference document: JISZ8144, sensory evaluation analysis-term, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method, test method; beverage glossary) 4-2 Classification of sweetness, document 11 (Beverage Japan); characteristic grade test mAG test, ISO 6564-1985 (E), “Sensory Analysis-Methodology-Flavour profile method”, etc.). On the other hand, when the sweetness level is 8 or more, the sense of being too sweet and caught in the throat is strong, and the feeling over the throat decreases. The concentration of these sweeteners includes those in the tea extract.

  The temperature in step (1) to step (3) is not particularly limited, but it is preferably 45 ° C. or less, particularly preferably room temperature to 45 ° C.

  The concentrated composition for a reduced beverage obtained by the present invention is in the form of a liquid or powder and is a beverage concentrate (see Codex Food Additives 14.1.4.3). A reduced beverage is a product obtained by sterilizing the product after a reduction operation such as adding ion-exchanged water, carbonated water or other beverages. At the time of reduction, dilution can be performed based on the refractometer indication (Brix) for sugar, which is used as a standard for concentrated fruit juice and reduced fruit juice described in JAS juice beverage quality display standards (edited by the Japan Agricultural Standards Association, P79). . Moreover, in this invention, it is also preferable to make it the catechin density | concentration in a product (reduced drink) be 0.05-0.5 mass%.

  When the concentrated composition for a reduced beverage obtained by the present invention is a liquid, 20 or more Brix is preferable from the viewpoint of preventing oxidation and handling of non-polymer catechins. More preferably, Brix is 35 to 70, and particularly preferably Brix is 40 to 50. If the Brix is 20 or more, the astringent taste of the reduced beverage has a good inhibitory effect, and if the Brix is 70 or less, crystallization of carbohydrates and hydroxycarboxylic acids contained in the concentrated composition can be satisfactorily suppressed.

  When the concentrated composition for a reduced beverage obtained by the present invention is solid, for example, in the form of a powder, a solid content of 70% by mass or more is preferable from the viewpoint of moisture absorption prevention and handling. From the same viewpoint, the solid content is preferably 80% by mass or more, particularly 90% by mass or more. In order to dissolve non-polymer catechins at a high concentration when the concentrated composition for reduced beverage is melted and drinks, those having an average particle size of 10 μm or less are preferable. In order to produce a concentrated composition for a reduced beverage, there are a vacuum concentration method and a freeze concentration method. The powdering method may be dry or wet, and includes vacuum drying, freeze drying, spray drying, and the like. In terms of quality, freeze drying is preferable, and in terms of cost, spray drying is preferable. The drying temperature for freeze-drying is about −50 to 50 ° C., and the drying temperature for spray drying is about 50 to 120 ° C. Moreover, although the form of the concentrated composition for powdery reduced beverages may be one that uses a measuring method with a spoon after being packed in a container, a stick-type one is preferable because it can easily adjust one serving. Also, nitrogen gas is filled in the sealed container, and a material having a low oxygen permeability is preferable for maintaining the quality of the instant powdered beverage.

  Liquid concentrated composition for reduced beverages should be provided in a retort pack made of polypropylene (PP), polyethylene terephthalate (PET), aluminum vapor deposited film, etc. that can be used as packaging materials in the same way as general beverage concentrates. Further, it can be provided in the form of a metal can, a PET bottle, or a glass container.

  The concentrated composition obtained by the present invention is manufactured, transported and stored, and then diluted with ion-exchanged water or carbonated water to make a reduced beverage, but because of its excellent storage stability, it can be stored at room temperature as well as refrigerated. is there. The concentrated composition of the present invention can be produced under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan) if it can be sterilized by heating after filling into a container such as PP at the time of production. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be 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 can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

(Measurement of non-polymer catechins)
After diluting 1.7 g of the concentrated composition of the present invention to 100 g with ion-exchanged water, filtering with a membrane filter (0.8 μm) and then diluting with distilled water, a sample made by Shimadzu Corporation, high performance liquid chromatograph (model) SCL-10AVP), a packed column for octadecyl group-introduced liquid chromatograph, L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Research Institute of Japan), and measured by a gradient method at a column temperature of 35 ° C. did. 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. (Normally, the concentration of catechins is expressed as mass / volume% (% [w / v]), but the content in the examples is expressed by mass multiplied by the liquid amount). After the measurement, the concentration of non-polymer catechins was determined in terms of dilution rate. {Concentration = Measured value × (100 / 1.7)}
Concentration gradient condition (volume%)
Time Mobile phase A Mobile phase 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%

(Measurement method of calcium concentration)
By ICP emission analysis. SP1200A manufactured by SEIKO was used.

(Evaluation of turbidity and precipitation)
The concentrated composition of the present invention after sterilization was measured by using a transmission / scattering turbidimeter TN-100 (manufactured by MK Scientific) with polystyrene latex as a standard, and the turbidity was expressed as an NTU value. Further, the concentrated composition of the present invention was filled in a 100 ml screw tube, left to stand at 25 ° C. for 1 day, and visually observed by three panelists, and the presence or absence of white precipitate was evaluated in three stages.

(Evaluation of flavor)
A drinking test was conducted by five panelists on the reduced beverages, and the results of averaging and evaluating the astringency taste in 6 levels and the sweetness / acidity in 3 levels were used.

Example 1
(1) 100 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd. “Polyphenone HG”) is dispersed in 900 g of 90.0% by mass ethanol, aged for 30 minutes, No. 2 filter paper and 0.2 μm pore size filter paper Then, 200 mL of ion-exchanged water was added, and the mixture was concentrated under reduced pressure. Of these, 75.0 g was put into a stainless steel container, and the total amount was adjusted to 1,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 3.0 g of a 5 mass% sodium bicarbonate aqueous solution. Then, under stirring conditions of 22 ° C. and 150 r / min, 0.27 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) in 1.07 g of ion-exchanged water (2.4% based on non-polymer catechins) ) Was added, and the enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, and after cooling to 25 ° C., the concentrated treatment liquid was recovered.

(2) Dissolve 3.0 g of ascorbic acid in stirred ion exchange water at 40 ° C. and stir for 10 minutes, 3.0 g of calcium sulfate dihydrate (CaSO ₄ .2H ₂ O, manufactured by Yoshino Gypsum), the concentrated treatment solution It melt | dissolved in order of 500 g, and stirred for 10 minutes, and the purified product of the green tea extract was obtained. Next, 15.0 g of 10% by mass sodium bicarbonate water was added and stirred for 10 minutes. The total amount of 274.0 g of erythritol was adjusted to 1,000 g, filled into a retort pack after UHT sterilization, and a concentrated composition was obtained.

(3) 17.0 g of the concentrated composition obtained in 2 above in ion-exchanged water, 0.2 g of green tea extract concentrate, 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, ascorbic acid 0.45 g and green tea flavor 0.5 g were added, pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. After blending, it was UHT sterilized and filled into a glass container to produce a reduced beverage. The composition and flavor evaluation results are shown in Table 1.

Example 2
17 g of the concentrated composition obtained in Example 1 (2), fructose 38.0 g, erythritol 2.9 g, citric acid 1.0 g, ascorbic acid 0.45 g and lemon lime flavor 1.0 g in ion-exchanged water. Further, the pH was adjusted to 4.0 with sodium bicarbonate water, and the total amount was adjusted to 1,000 g with ion-exchanged water. After blending, it was UHT sterilized and filled into a glass container to produce a reduced beverage. The composition and flavor evaluation results are shown in Table 1.

Example 3
Instead of calcium sulfate dihydrate, calcium chloride dihydrate (CaCl ₂ · 2H ₂ O, manufactured by Tokuyama Corporation) was used to obtain a concentrated composition in the same manner as in Example 1 (2). Next, the same reduced drink as Example 2 was manufactured. The composition and flavor evaluation results are shown in Table 1.

Example 4
A concentrated composition was obtained in the same manner as in Example 1 (2) except that 8.0 g of Chinese green tea extract concentrate was used and the concentration treatment liquid was reduced. Next, the same reduced drink as Example 2 was manufactured. The composition and flavor evaluation results are shown in Table 1.

Example 5
A concentrated composition was obtained in the same manner as in Example 1 (2) except that 1.7 g of calcium carbonate (CaCO ₃ : manufactured by Shiroishi Kogyo) was used instead of calcium sulfate dihydrate. Further, a reduced beverage was produced in the same manner as in Example 2. The composition and flavor evaluation results are shown in Table 1.

Comparative Example 1
Ascorbic acid (3.0 g) was dissolved in stirred ion exchange water at 40 ° C., stirred for 10 minutes, 10% by mass of sodium bicarbonate water (15.0 g), concentrated treatment liquid (500.0 g) obtained in Example 1 (1), erythritol (274.274). 0 g was dissolved and stirred for 10 minutes, 0.3 g of calcium sulfate dihydrate was dissolved to make the total amount 1,000 g, and filled into a retort pack after UHT sterilization. Next, the same reduced drink as Example 2 was manufactured. The composition and flavor evaluation results are shown in Table 1.

Comparative Example 2
It is obtained in Example 1 (1) after dissolving 3.0 g of calcium sulfate dihydrate in stirred ion exchanged water at 40 ° C., stirring for 10 minutes, dissolving 15.0 g of 10 mass% sodium bicarbonate water and stirring for 10 minutes. 500.0 g of the concentrated treatment solution, 274.0 g of erythritol, and 3.0 g of ascorbic acid were dissolved in this order to make a total amount of 1,000 g, and the retort pack was filled after UHT sterilization. Here, considerable foaming was observed. Next, the same reduced drink as Example 2 was manufactured. The composition and flavor evaluation results are shown in Table 1.

  From Table 1, it is clear that Examples 1 to 5 have improved astringency compared to Comparative Example 1, less turbidity than Comparative Example 2, and no occurrence of precipitation.

Claims (7)

Comprises sequentially the following steps (1) to (3), contains calcium least 0.01 wt%, turbidity of Ri der below 50 NTU, containing 0.5 to 25 wt% non-polymer catechins A method for producing a concentrated composition for a reduced beverage.
(1) a step of dissolving (A) a sour agent in water;
(2) A step of dissolving the calcium compound (B) in the aqueous solution obtained in the step (1) to adjust the pH to 2.0 to 5.0,
(3) The aqueous solution obtained in step (2) contains (C) an aqueous solution containing sodium bicarbonate, sodium carbonate, potassium bicarbonate and / or potassium carbonate, (D) a concentrate and / or purified product of tea extract. ,及beauty (E) a step of dissolving the carbohydrate. Acidulant citric acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid, according to claim 1 Symbol mounting a carboxylic acid and / or phosphoric acid selected from ascorbic acid and erythorbic acid Of producing a concentrated composition for reduced beverages. The method for producing a concentrated composition for a reduced beverage according to claim 2 , wherein the carboxylic acid is ascorbic acid. Calcium compounds are calcium-containing salt, marine mineral liquid, calcium-containing pancreatic calcium, calcium sulfate, calcium lactate, calcium chloride, calcium gluconate, calcium pantothenate, whey calcium, eggshell calcium, shellfish calcium, bone calcium, mineral water, quencher calcium, calcium acetate, calcium carbonate, calcium hydroxide, calcium phosphate method of claim 1 reducing beverage concentrate composition according to any one of 3 is Guriseron calcium and / or calcined calcium. The method for producing a concentrated composition for a reduced beverage according to any one of claims 1 to 4 , wherein the carbohydrate is a non-reducing saccharide and / or a sugar alcohol. The method for producing a concentrated composition for a reduced beverage according to claim 5 , wherein the carbohydrate is erythritol. The manufacturing method of the reduced drink which reduces the concentrated composition for reduced drinks obtained by the method of any one of Claims 1-6 .