JP4832404B2 - Emulsified beverage composition - Google Patents

Description

  The present invention relates to an emulsified beverage composition containing a high concentration of non-polymer catechins.

  As an effect of catechins, an effect of suppressing cholesterol elevation, an activity of inhibiting amylase activity and the like have been reported. In order to express such a physiological effect, it is effective to ingest a large amount of catechins more simply, and therefore a technique for blending catechins in a beverage at a high concentration is desired. As one of the methods, there is a method of adding catechins to a beverage in a dissolved state using a concentrate of green tea extract or the like.

  However, beverages that use commercial green tea extract concentrates as they are have strong astringency and bitterness due to the influence of the components contained in the green tea extract concentrate, and the throat is not good over the throat. It is unsuitable for long-term drinking that is necessary for the expression of.

  Accordingly, various studies have been made to reduce the bitterness and astringency of tea beverages. For example, a method of blending β-cyclodextrin and γ-cyclodextrin with a catechin-containing composition (Patent Document 1), teas A method (Patent Document 2) in which glutaminase is allowed to act at the time of and / or after extraction of raw materials, a method of blending a predetermined amount of a sweetener in a tea beverage (Patent Document 3), and the like have been proposed.

  However, in the method described in Patent Document 1, cyclodextrin is relatively expensive, and due to the flavor of cyclodextrin itself, the amount of cyclodextrin used is limited, resulting in an effect of reducing bitterness and astringency. Is difficult to fully express. Moreover, in the method of patent document 2, the problem that the original flavor of a drink is impaired by the flavor derived from an enzyme formulation arises. Furthermore, in the method described in Patent Document 3, sweetness and bitterness may be felt separately, and it becomes difficult to stably obtain an effect of reducing bitterness and astringency. As described above, there is no effective means for reliably reducing the bitterness and astringency of tea beverages.

  On the other hand, a container-packed emulsified beverage containing a specific amount of diglyceride having a high content of ω3 unsaturated fatty acid and a water-soluble polyphenol is known (Patent Document 4). Although it is described that the oxidation of fats and oils is prevented and the unpleasant odor during heat sterilization is suppressed, there is no description or suggestion about the reduction of bitterness and astringency.

JP 2006-117772 A JP 2006-42625 A JP-A-10-248501 JP 2004-267153 A

  Therefore, an object of the present invention is to provide an emulsified beverage composition with reduced bitterness and astringency derived from non-polymer catechins.

  The present inventors have made beverages containing non-polymer catechins contain liquid fats and emulsifiers, so that the bitterness and astringency are reduced even when non-polymer catechins are contained in high concentrations. It has been found that an easily emulsified beverage composition can be obtained.

That is, the present invention includes the following components (A), (B) and (C):
(A) Non-polymer catechins 0.03 to 0.6% by mass
(B) An emulsified beverage composition containing a liquid fat (C) emulsifier is provided.

  The emulsified beverage composition of the present invention has reduced bitterness and astringency derived from non-polymer catechins and is easy to drink, so it is possible to take a large amount of non-polymer catechins over a long period of time. .

[Component (A)]
Non-polymer catechins include non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. It is a general term. The density | concentration of non-polymer catechin here is defined based on said 8 types of total amount.

  The emulsified beverage composition of the present invention contains 0.03 to 0.6% by mass of non-polymer catechins, preferably 0.05 to 0.4% by mass, particularly 0.07 to 0.3% by mass. preferable. If the non-polymer catechins are within this range, a large amount of non-polymer catechins can be easily ingested, and the non-polymer catechins are easily absorbed into the body effectively. In addition, when the non-polymer catechin content is less than 0.03% by mass, the physiological effect of the non-polymer catechins is insufficient, and when it exceeds 0.6% by mass, the bitterness and astringency of the emulsified beverage composition are reduced. The taste is enhanced.

  In the present invention, the mass ratio ([(D) / (A)] × 100) of (A) non-polymer catechins to (D) non-epimers of non-polymer catechins is 20 to 70% by mass. It is preferably 30 to 65% by mass, and more preferably 40 to 60% by mass, from the viewpoint of color tone stability.

Non-polymer catechins include gallate bodies composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and non-gallate bodies composed of epigallocatechin, gallocatechin, epicatechin and catechin.
Since the gallate body which is an ester type non-polymer catechin has a strong bitter taste, the mass ratio of (A) non-polymer catechins to (E) gallate bodies of non-polymer catechins ([(E) / ( A)] × 100) is preferably 5 to 95% by mass, and more preferably 8 to 57% by mass from the viewpoint of bitterness suppression.

  Further, the mass ratio [(F) / (A)] of (A) non-polymer catechins and (F) caffeine is preferably 0.0001 to 0.16, more preferably 0.0005 to 0.15, In particular, it is preferably 0.001 to 0.14. If the ratio of caffeine is too low, the flavor balance tends to decrease, and if it is too high, the appearance of the emulsified beverage composition tends to be damaged. Caffeine may be caffeine naturally present in green tea extract, fragrance, fruit juice and other components used as a raw material, or may be newly added caffeine.

  The emulsified beverage composition of the present invention can be obtained by blending a concentrate of tea extract, particularly a concentrate of green tea extract, and adjusting the concentration of non-polymer catechins. In addition, a non-fermented tea extract (eg, green tea extract), a semi-fermented tea extract (eg, oolong tea extract) or a fermented tea extract (eg, black tea extract) is added to the concentrate of the green tea extract. Thus, the concentration of non-polymer catechins may be adjusted. The concentrate of green tea extract mentioned here is a product obtained by removing a part of water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent and purifying it in some cases to increase the concentration of non-polymer catechins. As the form, various forms such as solid, aqueous solution, slurry and the like can be mentioned. In addition, an extract such as non-fermented tea refers to an extract that is not subjected to concentration or purification operations.

  As the concentrate of the green tea extract containing non-polymer catechins, for example, commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” etc. are used. These may be purified. Examples of the purification method include a method in which a precipitate formed by suspending a concentrate of 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. Further, a product obtained by further purifying 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 a green tea extract may be used.

  The non-polymer catechins used in the present invention can reduce the gallate body rate by treating the green tea extract or its concentrate with tannase treatment. In the tannase treatment, 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 to 6 at which enzyme activity is obtained, more preferably 4.5 to 6, particularly 5 to 6.

[Component (B)]
The liquid fat is not particularly limited as long as it is normally used for food and is liquid at 25 ° C., and examples thereof include natural fats and oils such as animal fats and vegetable fats, and fractionated fats or transesterified fats and oils thereof. It is done. These can be used alone or in combination of two or more.
Examples of animal fats include milk fat, fish oil, whale oil, beef tallow, pork fat, chicken oil, egg yolk oil, sheep oil and the like, and vegetable oils include rapeseed oil, soybean oil, sesame oil, olive oil, safflower oil, Examples include corn oil, rice oil, cottonseed oil, bran oil, peanut oil, sunflower oil, safflower oil, palm oil, palm kernel oil, and palm oil.
As the liquid oil, vegetable oil is preferable in view of less oil flavor, and rapeseed oil and soybean oil are particularly preferable because they are available at low cost.

  Since the fats and oils used in the present invention are liquid at 25 ° C., those containing a large amount of unsaturated fatty acids as the constituent fatty acids are preferable. Specifically, the unsaturated fatty acids are 70% by mass in the constituent fatty acids of the liquid fats and oils. Further, those containing 80% by mass or more, particularly 90% by mass or more are preferable. Moreover, 14-24 are preferable and, as for carbon number of the constituent fatty acid in liquid fats and oils, 16-22 are especially preferable.

  Further, as the unsaturated fatty acid, those having ω6 or ω9 unsaturated fatty acid as a main component are preferable, and specifically, the above-mentioned unsaturated fatty acid in the constituent fatty acid is 40% by mass or more, and further 45% by mass or more. What is contained is preferable. On the other hand, the content of the ω3 unsaturated fatty acid is preferably less than 15% by mass, more preferably less than 13% by mass, and particularly preferably less than 10% by mass in the constituent fatty acid. If the content of the ω3-unsaturated fatty acid is large, the oxidation odor of fats and oils tends to become strong during long-term storage.

  Examples of the ω6 unsaturated fatty acid include linoleic acid, γ-linolenic acid, and arachidonic acid. Among them, linoleic acid is preferable. Examples of the ω9 unsaturated fatty acid include oleic acid and nervonic acid. Among them, oleic acid is preferable. Examples of the ω3 unsaturated fatty acid include α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid.

  Furthermore, it is preferable to use a liquid oil with a high content of diacylglycerol. Specifically, the content of diacylglycerol in the liquid fat is preferably 10% by mass or more, more preferably 20% by mass or more, and particularly preferably 50% by mass or more. If it is less than 10% by mass, the effect of reducing the bitterness and astringency derived from non-polymer catechins is insufficient, and the bitterness and astringency tend to be sustained. When all of the liquid fats and oils are composed of diacylglycerol, a higher effect can be expected. However, the content of diacylglycerol is 95% by mass or less, and further 90% by mass or less from the viewpoint of availability and cost. May be.

Examples of a method for obtaining a liquid oil containing diacylglycerol at such a ratio include the following methods.
1) Method of transesterifying a mixed oil containing two or more liquid oils 2) Method of partial hydrolysis of triacylglycerol 3) Method of esterification reaction using fatty acid and glycerin as raw materials by chemical method or enzymatic method 4 ) A method in which triacylglycerol and glycerin are used as raw materials and glycerolysis reaction is carried out by chemical or enzymatic methods

  Among them, it is preferable to use the liquid fat obtained by the above method 3) in terms of production cost and diacylglycerol content. In particular, a method in which soybean oil and / or rapeseed oil is decomposed into a fatty acid and glycerin by a chemical method or an enzymatic method, and then esterified by an enzymatic method while adding and dehydrating glycerin is preferable.

[Component (C)]
The emulsifier is not particularly limited as long as it is used for food, but sucrose fatty acid ester, glycerin fatty acid ester (eg, polyglycerin fatty acid ester, monoglycerin fatty acid ester), propylene glycol fatty acid ester, sorbitan fatty acid ester, phosphorus Examples thereof include lipids (for example, lecithin, lysolecithin, lipoprotein), enzyme-decomposed phospholipids (for example, enzyme-decomposed lecithin), and the like. These can be used alone or in combination of two or more. Among these, sucrose fatty acid esters and enzyme-decomposed phospholipids are preferable from the viewpoint of storage stability of the emulsified beverage composition.

  As the sucrose fatty acid ester, for example, Sunsoft SE-16 manufactured by Taiyo Kagaku Co., Ltd., Ryoto Sugar Ester P-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd. can be used. Examples of the polyglycerin fatty acid ester include Sunsoft A-181E manufactured by Taiyo Kagaku Co., Ltd., Ryoto Polyglycerester M-100 manufactured by Mitsubishi Chemical Foods Co., Ltd., and the like. As the enzyme-decomposed phospholipid, for example, Sun Lecithin VA-1 manufactured by Taiyo Kagaku Co., Ltd. can be used.

  Moreover, from the point of emulsification power, the carbon number of the constituent fatty acid of the emulsifier is preferably 8 to 20, and more preferably 14 to 18. Moreover, in the case of a nonionic emulsifier, a thing with large HLB is preferable, and specifically 8-18, 10-18, especially 12-18 are preferable.

  The mass ratio [(B) / (A)) of (A) non-polymer catechins and (B) liquid fat in the emulsified beverage composition of the present invention is preferably 0.5 to 25, more preferably 1. -20, particularly preferably 3-15. If it is less than 0.5, the effect of reducing bitterness and astringency tends to be insufficient, while if it exceeds 25, the flavor of the beverage tends to change easily due to the texture of the liquid fat.

  The mass ratio [(B) / (C)] of (B) liquid oil and fat and (C) emulsifier in the emulsified beverage composition of the present invention is preferably 1 to 40, more preferably 3 to 20, particularly preferably 4 ~ 15. If it is less than 1, the emulsifier tends to have a strong flavor, while if it exceeds 40, the emulsification stability becomes insufficient, and as a result, the water phase and the liquid fat tend to be easily separated.

  If necessary, the emulsified beverage composition of the present invention can be mixed with an extract of fermented tea, semi-fermented tea or non-fermented tea, coffee bean extract, fruit juice, vegetable juice, carbonated water, etc. Additives such as fragrances, acidulants, inorganic acids (salts), organic acids (salts), antioxidants, various esters, pigments, preservatives, seasonings, pH adjusters, stabilizers, etc. May be.

  A sweetener is mix | blended in order to improve a taste. As sweeteners, artificial sweeteners, carbohydrates, glycerols (for example, glycerin) are used. These sweeteners are preferably blended in the emulsified beverage composition of the present invention in an amount of 0 to 20% by mass, further 0.001 to 15% by mass, particularly 0.001 to 10% by mass. If it exceeds 20% by mass, it is too sweet and the sensation of catching on the throat is strong, and the feeling over the throat tends to decrease. These sweeteners include those derived from the concentrate of tea extract and the like.

  In the present invention, an artificial sweetener is preferably used as the sweetener. Artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D-alanine amide, L-aspartyl-D-serine amide, L- High sweetness sweeteners such as aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkanamide, sucralose; sugar alcohols such as erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol, tagatose, etc. Is mentioned. Of these, sugar alcohols are preferable, and erythritol and sorbitol are particularly preferable because they do not have calories.

  When the emulsified beverage composition of the present invention is intended to have energy supplement, it is preferable to use carbohydrates as sweeteners. The carbohydrates include soluble carbohydrates.

The carbohydrate may be a mixture of glucose and fructose, and may be a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose. The term “carbohydrate” as used herein is a concept that includes monosaccharides, oligosaccharides, complex polysaccharides, and mixtures thereof.
Examples of the monosaccharide include glucose known as glucose and fructose known as fructose. Examples of the oligosaccharide include sucrose, maltodextrin, corn syrup, and high fructose corn syrup. Among these oligosaccharides, sucrose is preferred.

  The flavor (flavor) and fruit juice (fruit juice) can be used regardless of whether they are natural or synthetic, and can be preferably selected from fruit juice, fruit flavor, plant flavor or a mixture thereof. In particular, a combination of tea flavor (preferably green tea, black tea, or oolong tea flavor) together with fruit juice is preferred. As the fruit juice, apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kyui, pineapple, passion fruit, mango, guava, raspberry, cherry and the like can be used. Among them, citrus juice (preferably grapefruit, orange, lemon, lime, mandarin), juice such as mango, passion fruit and guava, or a mixture thereof is most preferable. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, horse chestnut, sugar cane, litchi, bamboo shoot and the like.

  The total blending amount of the fragrance and the fruit juice is preferably 0.001 to 0.8 mass%, particularly 0.01 to 0.4 mass% in the emulsified beverage composition.

Examples of the acidulant include citric acid, gluconic acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid, and these may be in the form of an alkali metal salt or an acid anhydride.
The compounding quantity of a sour agent is 0.01-1.0 mass% in an emulsified drink composition, Especially 0.02-0.5 mass% is preferable.

  In the emulsified beverage composition of the present invention, sodium, potassium and salts thereof can be used as minerals. Examples of sodium used in the present invention include sodium ascorbate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. Easily available sodium salts can be blended. Sodium may also be derived from added fruit juice or tea ingredients. The higher the sodium concentration, the higher the degree of beverage discoloration. The blending amount of sodium is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, particularly 0.003 to 0% in the emulsified beverage composition of the present invention from the viewpoint of stability. .2% by mass is preferred.

  As potassium used for this invention, compounds other than potassium contained in a tea extract can be added and the density | concentration can be raised. For example, a potassium salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof is formulated. It may also be derived from added fruit juices or fragrances. The potassium concentration has a greater effect on the color tone when stored at high temperatures for a long period of time compared to the sodium concentration. The blending amount of potassium is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, particularly 0.003 to 0% in the emulsified beverage composition of the present invention from the viewpoint of stability. .12% by mass is preferred.

  The total concentration of sodium and potassium is preferably 0.001 to 0.5% by mass, and if this total concentration is less than 0.001% by mass, it tends to feel unsatisfactory depending on the scene of drinking. On the other hand, if it exceeds 0.5% by mass, the taste of the salt itself becomes strong and it becomes difficult to be suitable for long-term drinking.

  The emulsified beverage composition of the present invention can further contain minerals other than sodium and potassium. Metal salts of calcium include calcium citrate, calcium acetate, calcium lactate, calcium pantothenate, calcium carbonate, calcium chloride, calcium hydroxide, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Easily available salts such as calcium glycerophosphate, calcium gluconate, calcined calcium (sea urchin calcined calcium, shell calcined calcium, bone calcined calcium) etc. and mixtures thereof are blended. The total amount of calcium used in the packaged beverage of the present invention is at least 10% by mass or more of the daily requirement (US RDI standard: US 2005/003068 description: US Reference Daily Intake). It is preferable that it is 12 mass%.

  Magnesium metal salts incorporate readily available salts such as magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and the like and mixtures thereof. The total amount of magnesium used in the packaged beverage of the present invention is preferably 0.00012 to 0.006% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

  Zinc metal salts incorporate readily available salts such as zinc salts, zinc gluconate, zinc sulfate, zinc chloride, zinc oxide, zinc stearate and the like and mixtures thereof. The total amount of zinc used in the present invention is preferably 0.000048 to 0.0024% by mass, which is at least 10% by mass or more of the daily requirement (US RDI standard).

  Metal salts of iron include ferric chloride, iron citrate, ferric pyrophosphate, ferric pyrophosphate solution, ferrous sulfate, ammonium iron citrate, ferrous gluconate, iron lactate and the like Formulate readily available salts such as mixtures. The total amount of iron used in the packaged beverage of the present invention is preferably 0.00004 to 0.002% by mass, which is at least 10% by mass of the daily required amount (US RDI standard).

The emulsified beverage composition of the present invention is preferably in the form of an oil-in-water emulsified beverage in terms of stability.
The particle diameter of the emulsion is preferably 0.03 to 3 μm in median diameter, more preferably 0.03 to 1 μm, and particularly preferably 0.05 to 0.5 μm. If it exceeds 3 μm, the texture of the oil becomes stronger and the flavor of the beverage tends to be impaired, but if it is 1 μm or less, it becomes difficult to feel the texture of the oil when drinking, so that the flavor as a beverage is remarkably excellent Become. On the other hand, if it is less than 0.03 μm, a large amount of emulsifier is required, and the flavor of the beverage tends to be impaired. The “median diameter” refers to a particle diameter corresponding to 50% (d50) in a volume-based cumulative particle size distribution curve measured using a dynamic light scattering particle size distribution measuring apparatus. It can be measured using a particle size measuring instrument LB-500 manufactured by Seisakusho. The “particle size of the emulsion” means, for example, the particle size of fats and oils in the case of an oil-in-water emulsion beverage.

Next, the manufacturing method of the emulsion drink composition of this invention is demonstrated.
As a manufacturing method of the emulsified beverage composition of the present invention, for example, (A) a concentrate of tea extract containing non-polymer catechins and (C) an emulsifier are dissolved in water or hot water. B) Method of adding liquid oil and fat to dispersion treatment, or (B) Liquid oil and fat and (C) Dispersion treatment of emulsifier to prepare an emulsion, and then (A) Tea extract containing non-polymer catechins And a method of adding the concentrate.

  In addition, (A) a concentrate of tea extract containing non-polymer catechins and (C) an emulsifier is dissolved in water or hot water, and (B) liquid oil is added thereto, followed by dispersion treatment to prepare a preliminary product. After preparing an emulsion and then preliminarily emulsifying the pre-emulsion to prepare a fine and homogenized emulsion, the emulsion is mixed with tea extract, carbonated water or fruit juice, etc., and optionally with additives. You may manufacture an emulsified drink composition by mixing with the preparation liquid which contains. For example, a tea-based beverage can be obtained by mixing the above-mentioned emulsion with a tea extract such as green tea extract, oolong tea extract or black tea extract, and a fruit juice drink can be obtained by mixing with fruit juice. A carbonated beverage is obtained by mixing with carbonated water.

  For the dispersion treatment, for example, a homomixer, an in-line mixer, an ultrasonic wave, a powder blender, or the like can be used, but it is preferable to use a homomixer. In addition, an intermittent shaking method, an emulsification method using a colloid mill, and the like can also be employed.

  Although the high-pressure emulsification apparatus used for high-pressure emulsification is not specifically limited, For example, a high-pressure homogenizer, a nanomizer, a starburst, or a microfluidizer can be used. The high-pressure emulsification may be one pass (single-time treatment) or multiple passes (multiple-time treatment). However, in order to sharpen the particle size distribution, it is preferable to perform 2 to 5 passes. Further, this process may be performed by combining different processing apparatuses. The pressure is preferably set to a level that does not cause aggregation of oil droplets or thickening of the emulsion immediately after the treatment. Specifically, the pressure is preferably 30 to 300 MPa, particularly preferably 80 to 250 MPa. Thereby, a rapid change in the median diameter before and after the treatment is suppressed, and an emulsion having a desired particle diameter can be easily obtained.

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

  In addition, packaged beverages are manufactured under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan) if they can be sterilized by heating after filling in containers such as metal cans. it can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same sterilization conditions as retort sterilization using a plate heat exchanger, etc., and then cool to a certain temperature and fill the container. The method of doing etc. 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)
The sample was diluted to 100 g with ion-exchanged water, filtered through a membrane filter (0.8 μm), and then diluted with distilled water, and the sample was packed into an octadecyl group-introduced packed column L-column TM ODS (4.6 mmφ). × 250 mm: Measured by a gradient method at a column temperature of 35 ° C. using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation equipped with a chemical substance evaluation research organization. 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. .

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%

(Beverage flavor assessment)
About the emulsified drink composition obtained in the present Example, the flavor (bitter astringency, persistence of bitter astringency, and oiliness) was evaluated by three panelists.

(Measurement of median diameter)
About the emulsified beverage composition obtained in the present Example, a particle diameter corresponding to 50% (d50) based on a volume-based cumulative particle size distribution curve measured using a particle size measuring instrument LB-500 manufactured by HORIBA, Ltd. Asked.

  Table 1 shows the compositions of the fats and oils P and Q used in this example. Fat and oil P is a liquid fat and oil containing a high amount of diacylglycerol obtained by hydrolysis and esterification of a mixed oil (mass ratio [(a) / (b)] = 7: 3) of soybean oil (a) and rapeseed oil (b). is there. On the other hand, the fat and oil Q is a commercially available rapeseed oil.

Examples 3, 5, and 7 shown below are Reference Examples 1, 2, and 3, respectively, and are not included in the scope of the claims.
Example 1
220 g of tea leaves were charged into a column type extractor, and hot water at 90 ° C. was showered at 0.4 L / min to obtain 6600 g of an extract, which was immediately cooled to 15 ° C. The concentration of non-polymer catechins in the extract was 0.038% by mass.
On the other hand, a concentrate of green tea extract (15% by mass of non-polymer catechins) and an enzymatically decomposed lecithin (San lecithin VA-1, manufactured by Taiyo Kagaku) were dissolved in 65 ° C. hot water according to the formulation shown in Table 2. Then, oil and fat P was added and uniformly dispersed with a homomixer (Primics TK Robotics) to prepare a preliminary emulsion. Next, this was subjected to a 3-pass treatment at 150 MPa with a valve-type high-pressure homogenizer (LAB 2000 manufactured by APV) to obtain a fine emulsion.
Next, 400 g of fine emulsion was mixed with 80 g of black tea extract to obtain an emulsified beverage composition. Table 2 shows the composition and flavor evaluation of the beverage.

(Example 2)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that a mixture of fats and oils P and fats and oils Q was used as the fats and oils. Table 2 shows the composition and flavor evaluation of the beverage.

(Example 3)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that the fat Q was used in place of the fat P. Table 2 shows the composition and flavor evaluation of the beverage.

Example 4
An emulsified beverage composition was obtained in the same manner as in Example 1 except that the blending amounts of the oil and fat, the emulsifier and the concentrate of the green tea extract were changed. Table 2 shows the composition and flavor evaluation of the beverage.

(Example 5)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that the blending amounts of the oil and fat, the emulsifier and the concentrate of the green tea extract were changed. Table 2 shows the composition and flavor evaluation of the beverage.

(Example 6)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that the blending amounts of the emulsifier and the concentrate of green tea extract were changed. Table 2 shows the composition and flavor evaluation of the beverage.

(Example 7)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that a preliminary emulsion was used instead of the fine emulsion. Table 2 shows the composition and flavor evaluation of the beverage.

(Comparative Example 1)
The concentrate of green tea extract was diluted with water, and 400 g of this was mixed with 80 g of black tea extract to obtain an emulsified beverage composition. Table 2 shows the composition and flavor evaluation of the beverage.

(Comparative Example 2)
An emulsified beverage composition was obtained in the same manner as in Example 1 except that the fats and oils were not blended. Table 2 shows the composition and flavor evaluation of the beverage.

(Comparative Example 3)
Except that no emulsifier was added, the operation was performed in the same manner as in Example 1, but the oil and fat separated.

(Example 8)
Grapefruit juice (3.0 g), sweetener (erythritol) (29.7 g), and acidulant (anhydrous citric acid) (7.5 g) were diluted in ion-exchanged water to obtain 500 g of concentrated grapefruit juice.
On the other hand, the concentrate of the green tea extract used in Example 1 according to the formulation shown in Table 3, sucrose fatty acid ester (P-1670, manufactured by Mitsubishi Chemical Foods, carbon number 16 of constituent fatty acid, HLB16) and enzymatic degradation as an emulsifier Lecithin (san lecithin VA-1, manufactured by Taiyo Kagaku) was dissolved in hot water at 65 ° C., and fat P was added and dispersed uniformly with a homomixer (Primics TK Robotics) to prepare a pre-emulsion. . Next, this was subjected to a 3-pass treatment at 180 MPa with a jet collision type atomizer (Starburst Mini manufactured by Sugino Machine) to obtain a fine emulsion.
Next, 400 g of fine emulsion was mixed with 80 g of concentrated grapefruit juice to obtain an emulsified beverage composition. Table 3 shows the composition and flavor evaluation of the beverage.

(Comparative Example 4)
The concentrate of green tea extract was diluted with water, and 400 g of this was mixed with 80 g of concentrated grapefruit juice to obtain an emulsified beverage composition. Table 3 shows the composition and flavor evaluation of the beverage.

Claims (3)

The following components (A), (B) and (C):
(A) Non-polymer catechins 0.03-0.6% by mass
(B) containing a liquid oil (C) emulsifier containing 10% by mass or more of diacylglycerol ,
The mass ratio [(B) / (A)] of component (A) to component (B) is 1 to 25, and
The emulsion beverage composition, wherein the emulsion has a median particle size of 0.03 to 1 m . The emulsified beverage composition according to claim 1, wherein component (B) contains 20 % by mass or more of diacylglycerol. The emulsified beverage composition according to claim 1 or 2, wherein less than 15% by mass of the diacylglycerol is a ω3 unsaturated fatty acid .