JP5275620B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing a high concentration of non-polymer catechins and a sweetener and enriched with amino acids.

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

  In order to maintain health, beverages containing BCAA, which is an essential amino acid such as valine, leucine, and isoleucine, are commercially available for the purpose of maintaining muscles (for example, Amino Value (registered trademark): Otsuka Pharmaceutical Co., Ltd.). Furthermore, beverages that are strengthened with 17 kinds of amino acids and have a function of smoothly replenishing muscle fatigue by supplementing BCAA after exercise (for example, Verm (registered trademark): Meiji Dairies Co., Ltd.) are also commercially available. In this way, beverages and techniques fortifying amino acids, which are very important substances that support human life activities, have been reported (see, for example, Patent Documents 6 and 7).

JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A Japanese Patent Laid-Open No. 2004-129662 Japanese Patent Application Laid-Open No. 2004-159641 JP-A-5-161480 Japanese Patent Laid-Open No. 2001-145

  An object of the present invention is to provide means capable of expressing the physiological effects of catechins and easily taking in amino acids by adding amino acids to a packaged beverage containing non-polymer catechins at a high concentration. is there.

  Beverages using a combination of an amino acid and a sweetener are generally known to be easily discolored and unsuitable for long-term storage, but the present inventors have added an amino acid and a sweetener to a high concentration of non-polymer catechins. After blending a certain amount, adjusting the percentage of gallate body in non-polymer catechins, and further adjusting the pH to a specific range, it retains the original flavor of the beverage and contains a sweetener for a long time. It has been found that a container-packed beverage excellent in storage of can be obtained. In addition, it has been found that if the non-epi ratio in non-polymer catechins is adjusted, the flavor stability of the beverage becomes even better.

That is, the present invention
(A) 0.06 to 0.5 mass% of non-polymer catechins,
(B) one or more amino acids selected from L-isoleucine, L-leucine, L-valine, L-threonine, DL-methionine, L-methionine, L-histidine, L-phenylalanine, L-lysine and L-tryptophan Or 0.01-5.0 mass% of its salt, and (C) 0.0001-20 mass% of sweeteners
And (G) a non-polymer catechin having a gallate content of 5 to 55% by mass and a pH of 2.5 to 5.1.

  According to the present invention, it is a packaged beverage containing a high concentration of non-polymer catechins, which can take in amino acids at the same time, and has good beverage flavor stability despite containing a sweetener. A beverage can be provided.

  In the present invention, (A) non-polymer catechins include non-epimeric catechins (hereinafter also referred to as “non-epimer”) such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, Epicatechin gallate, epigallocatechin gallate and other epi-catechins (hereinafter also referred to as “epi-forms”) are collectively referred to, and the concentration of non-polymer catechins is based on the total amount of the above eight types. Defined.

  The container-packed beverage of the present invention contains 0.06 to 0.5 mass% of non-polymer catechins, preferably 0.07 to 0.4 mass%, more preferably 0.08 to 0. 3% by mass, most preferably 0.09 to 0.2% by mass. If the non-polymer catechins are within this range, a large amount of non-polymer catechins can be easily ingested, and the physiological effect of the non-polymer catechins can be expected. Moreover, when content of non-polymer catechins is 0.06 mass% or more, flavor stability is good, and when it is 0.5 mass% or less, taste is good.

  Non-epi forms are essentially non-existent in nature and are generated by thermal modification of epi forms. The ratio ([(F) / (A)] × 100) of (F) non-polymer catechins in (A) non-polymer catechins that can be used in the packaged beverage of the present invention is 5 to 5. It is preferably 25% by mass, more preferably 8 to 20% by mass, still more preferably 8 to 18% by mass, and particularly preferably 10 to 15% by mass from the viewpoints of flavor and storage stability of non-polymer catechins.

  Non-polymer catechins in the packaged beverage of the present invention include gallate bodies composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and non-gallate composed of epigallocatechin, gallocatechin, epicatechin and catechin There is a body. Since the gallate body has a strong bitter taste, the proportion of the gallate body of the (G) non-polymer catechins in the (A) non-polymer catechins that can be used in the packaged beverage of the present invention (gallate body ratio: [(G ) / (A)] × 100) is 5 to 55% by mass, but from the viewpoint of beverage stability and bitterness suppression, the lower limit is preferably 8% by mass, further 10% by mass, and further 15% by mass, 20 mass% is particularly preferred, and the other upper limit is preferably 52 mass%, more preferably 51 mass%, further 50 mass%, still 46 mass%, especially 45 mass%, and most preferably 40 mass%.

  The container-packed beverage containing a high concentration of non-polymer catechins in the present invention preferably contains a purified green tea extract. In the present invention, the concentration of non-polymer catechins can be adjusted by further blending, for example, a tea extract or a concentrate thereof with the purified product of the green tea extract. As a purified product of green tea extract, specifically, an aqueous solution of a purified product of green tea extract, or a purified product of the green tea extract, a green tea extract or a concentrate thereof, a semi-fermented tea extract or a concentrate thereof Or a blend of fermented tea extract or concentrate thereof. The concentrate of tea extract as used herein is a product obtained by partially removing water from a solution extracted from tea leaves with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. , Solid, aqueous solution, slurry, and the like. As a concentrate of a tea extract, the concentrate of a green tea extract and the concentrate of fermented tea (black tea) extract are preferable. The tea extract is a tea leaf selected from non-fermented tea, semi-fermented tea and fermented tea with hot water or a water-soluble organic solvent, and has not been concentrated or purified. It is a concept that includes tea extract.

  The concentrate of the green tea extract containing non-polymer catechins can be selected from commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like.

As a purification method, for example, 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 (hereinafter referred to as “organic solvent aqueous solution”) is removed. The method of distilling off is mentioned.
As a purified product of the green tea extract used in the present invention, in addition to or instead of the above-described precipitation removal treatment, a green tea extract or a concentrate thereof (hereinafter, “ What is obtained by processing "green tea extract etc.") is preferable.
(I) a method of adding at least one selected from activated carbon, acidic clay and activated clay to a green tea extract and the like,
(Ii) Method for treating green tea extract or the like with tannase (iii) Method for treating green tea extract or the like with a synthetic adsorbent

In the purification of green tea extract, it is purified by adding at least one selected from activated carbon, acid clay and activated clay before suspending the green tea extract or the like in water or an organic solvent aqueous solution and filtering the resulting precipitate. It is preferable to add activated carbon and acidic clay or activated clay, and it is more preferable to perform the treatment. The order in which the green tea extract or the like is brought into contact with activated carbon, acid clay and activated clay is not particularly limited. For example,
(1) A method in which green tea extract or the like is dispersed or dissolved in water or an organic solvent aqueous solution and then contacted with activated carbon and acid clay or activated clay.
(2) A method in which a dispersion in which activated carbon and acidic clay or activated clay are dispersed in water or an organic solvent aqueous solution and a green tea extract or the like are contact-treated,
(3) After the green tea extract or the like is dispersed or dissolved in water or an organic solvent aqueous solution, it is contacted with acid clay or activated clay, then contacted with activated carbon, or contacted with activated carbon, and then acid clay or activated clay. And the method (1) or (3) is preferable. In addition, you may transfer to the next process, after putting a filtration process between each process in the method of (1)-(3), and filtering.

The organic solvent used for the purification of the green tea extract is preferably a water-soluble organic solvent, and examples thereof include alcohols such as methanol and ethanol, ketones such as acetone, and esters such as ethyl acetate. In view of the use of ethanol, ethanol is preferred. Examples of water include ion-exchanged water, tap water, natural water and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.
The mixing mass ratio of the organic solvent and water is preferably 60/40 to 97/3, more preferably 60/40 to 95/5, and particularly preferably 85/15 to 95/5. It is preferable in terms of catechin extraction efficiency, green tea extract purification efficiency, and the like.

The ratio of the green tea extract and the like to water or an organic solvent aqueous solution is 10 to 40 parts by mass, particularly 10 to 30 parts by mass of the green tea extract (in terms of dry mass) with respect to 100 parts by mass of water or the organic solvent aqueous solution. It is preferable to treat the green tea extract because the green tea extract can be treated efficiently.
It is preferable to provide an aging time of about 10 to 180 minutes for the contact treatment, and these treatments can be carried out at 10 to 60 ° C., more preferably 10 to 50 ° C., particularly preferably 10 to 40 ° C.

Examples of the activated carbon used for the contact treatment include ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW-D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, Commercial products such as Shirasagi M and Shirasagi C (manufactured by Takeda Pharmaceutical Company Limited) can be used.
The pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, particularly preferably 0.1 to 0.8 mL / g. The specific surface area is preferably in the range of 800 to 1600 m ² / g, particularly 900 to 1500 m ² / g. These physical property values are values based on the nitrogen adsorption method.

  Activated carbon is added in an amount of 0.5 to 8 parts by mass, particularly 0.5 to 3 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution, and the green tea extract purification efficiency and the cake resistance in the filtration step are small. Is preferable.

Both acid clay and activated clay used for the contact treatment contain SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components, but SiO ₂ / Al ₂ O. _{3 A} ratio of 3 to 12, particularly 4 to 9 is preferred. Further, Fe ₂ O ₃ 2 to 5 wt%, the CaO 0 to 1.5 wt%, preferably from compositions containing MgO 1 to 7% by weight.

The specific surface area of the acid clay or the activated clay is preferably 50 to 350 m ² / g, and the pH (5% by mass suspension) is preferably 2.5 to 8, particularly preferably 3.6 to 7. For example, as the acid clay, a commercially available product such as Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) can be used.

  Moreover, the ratio of the activated carbon to the acid clay and the activated clay is preferably 1 to 10 with respect to the activated carbon 1 by mass ratio, and is preferably activated carbon: acid clay and activated clay = 1: 1 to 1: 6.

  The acid clay and the activated clay are preferably added in an amount of 2.5 to 25 parts by mass, particularly 2.5 to 15 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution. When the added amount of acid clay or the like is 2.5 parts by mass or more, the purification efficiency of the green tea extract is good, and when it is 25 parts by mass or less, there are no production problems such as cake resistance in the filtration step.

  The temperature when separating activated carbon or the like from water or an organic solvent aqueous solution is preferably -15 to 78 ° C, more preferably -5 to 40 ° C. Within this temperature range, the separability is good. As a separation method, a known technique can be applied. For example, separation may be performed by passing through a column packed with a granular substance such as activated carbon, in addition to a so-called filter separation or centrifugation.

  In addition, the non-polymer catechins used in the present invention can reduce the gallate body rate by treating the green tea extract or the like with tannase treatment. The tannase used here should just have the activity which hydrolyzes non-polymer catechin gallate body. Specifically, tannase obtained by culturing tannase-producing bacteria such as Aspergillus, Penicillium, Rhizopus and the like can be used. Of these, those derived from Aspergillus oryzae are particularly preferred. As commercially available enzymes having tannase activity, pectinase PL Amano (manufactured by Amano Enzyme), hemicellulase amano 90 (manufactured by Amano Enzyme), tannase KTFH (manufactured by Kikkoman) and the like can be used.

  The enzyme having tannase activity used in the present invention preferably has an enzyme activity of 500 to 100,000 U / g, and if it is 500 U / g or more, it can be easily treated within a time that is not industrially problematic. In addition, if it is 100,000 U / g or less, it is easy to control the reaction system. Here, 1 Unit represents the amount of enzyme that hydrolyzes 1 micromole of an ester bond contained in tannic acid in water at 30 ° C. That is, having tannase activity has activity to decompose tannin, and any enzyme can be used as long as it has this activity.

  In the tannase treatment, tannase is preferably added in a range of 0.5 to 10% by mass, more preferably 1.0 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 is obtained, and is maintained until the gallate body ratio reaches the above range. 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. Thereafter, the temperature is raised to 45 to 95 ° C., preferably 75 to 95 ° C. as soon as possible, and the reaction is stopped by inactivating tannase. The inactivation treatment of the tannase can prevent the subsequent decrease in the gallate body ratio, and a purified product of the green tea extract having the desired gallate body ratio can be obtained. The tannase-treated product thus obtained can be used as a purified product of green tea extract.

  Furthermore, in this invention, a green tea extract etc. can be refine | purified by processing with a synthetic adsorbent. Synthetic adsorbents are generally insoluble three-dimensional crosslinked structure polymers that are substantially free of functional groups such as ion exchange groups. It is preferable to use a synthetic adsorbent having an ion exchange capacity of less than 1 meq / g. As such a synthetic adsorbent, for example, Amberlite XAD4, XAD16HP, XAD1180, XAD2000 (supplier: Rohm & Haas, USA), Diaion HP20, HP21 (Mitsubishi Chemical Co., Ltd.), Sepabeads SP850, SP825, SP700, Styrenics such as SP70 (manufactured by Mitsubishi Chemical), VPOC1062 (manufactured by Bayer); modified styrenes having a strong adsorption power by nucleating bromine atoms such as sepa beads SP205, SP206, SP207 (manufactured by Mitsubishi Chemical); Methacrylic type such as Ion HP1MG, HP2MG (Mitsubishi Chemical Co., Ltd.); Phenol type such as Amberlite XAD761 (Rohm and Haas); Acrylic type such as Amberlite XAD7HP (Rohm and Haas); TOYOPEARL, HW-40C (east A commercially available product such as a dextran type such as SEPHADEX or LH-20 (Pharmacia) can be used.

  As the synthetic adsorbent, the matrix is preferably styrene, methacrylic, acrylic, or polyvinyl, and styrene is particularly preferable from the viewpoint of separability between non-polymer catechins and caffeine.

  In the present invention, as a means for adsorbing the green tea extract or the like on the synthetic adsorbent, a synthetic adsorbent is added to the green tea extract or the like, stirred and adsorbed, and then a batch method or a synthetic adsorbent for collecting the synthetic adsorbent by filtration operation is used. Although a column method in which adsorption treatment is performed by continuous treatment using a packed column can be employed, a continuous treatment method using a column is preferable from the viewpoint of productivity. Although the usage-amount of a synthetic adsorbent can be suitably selected according to kinds, such as a tea extract to be used, it is 200 mass% or less with respect to the mass (dry mass) of a green tea extract, for example.

The column packed with the synthetic adsorbent is 95 in advance with a liquid passage condition of SV (space velocity) = 0.5 to 10 [h ⁻¹ ] and a liquid passage ratio of 2 to 10 [v / v] with respect to the synthetic adsorbent. It is preferable to remove the raw material monomer of the synthetic adsorbent and other impurities by washing with a mass% ethanol aqueous solution. Then, SV = 0.5 to 10 [h ⁻¹ ], and a water passage condition of 1 to 60 [v / v] as a liquid passage ratio with respect to the synthetic adsorbent is performed to remove ethanol and remove the synthetic adsorbent. The ability to adsorb non-polymer catechins can be improved by replacing the liquid-containing solution with an aqueous system.

The conditions for passing green tea extract and the like through a column filled with a synthetic adsorbent are: SV (space velocity) = 0.5 to 10 [h ⁻¹ ], liquid passing rate with respect to the synthetic adsorbent. The liquid is preferably passed under the condition of 0.5 to 20 [v / v]. Adsorption of non-polymer catechins to the synthetic adsorbent is sufficient when the flow rate is 10 [h ^-1 ] or less and the flow rate is 20 [v / v] or less.

Next, after passing green tea extract and the like, non-polymer catechins are eluted with an organic solvent aqueous solution.
As the organic solvent aqueous solution, a mixed system of a water-soluble organic solvent and water is used. Examples of the water-soluble organic solvent are the same as those described above, and ethanol is preferable from the viewpoint of use in foods and drinks. The concentration of the water-soluble organic solvent is preferably 5.0 to 50.0% by mass, more preferably 10.0 to 30.0% by mass, and particularly 15.0 to 25.0% by mass is the recovery rate of non-polymer catechins. From the point of view, it is preferable.

The organic solvent aqueous solution is passed through under the conditions of SV (space velocity) = 2 to 10 [h ⁻¹ ] and a non-polymerized condition with a passing rate of 1 to 30 [v / v] with respect to the synthetic adsorbent. It is preferable to elute catechins. Furthermore, elution under conditions where SV = 3 to 7 [h ⁻¹ ] and a flow rate of 3 to 15 [v / v] is a purification efficiency and a recovery rate of non-polymer catechins. It is preferable from the point.

  The content mass ratio [(H) / (A)] of (A) non-polymer catechins and (H) caffeine in the packaged beverage of the present invention is preferably 0.0001 to 0.16, more preferably 0. 0.001 to 0.15, more preferably 0.01 to 0.14, still more preferably 0.02 to 0.14% by mass, and particularly preferably 0.05 to 0.13. When the ratio of caffeine to non-polymer catechins is 0.0001 or more, the flavor balance can be maintained. Moreover, the stability of a drink is favorable in the ratio of caffeine with respect to non-polymer catechins being 0.16 or less. Caffeine may be caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, or may be newly added caffeine.

  The amino acid (B) used in the present invention is L-isoleucine, L-leucine, L-valine, L-threonine, DL-methionine, L-methionine, L-histidine, L-phenylalanine, L-lysine and L-tryptophan. These salts are selected from inorganic acids (eg hydrochloric acid, hydrobromic acid, sulfuric acid, phosphoric acid, nitric acid), organic acids (eg acetic acid, propionic acid, succinic acid, glycolic acid, lactic acid, apple) Acid, tartaric acid, citric acid, maleic acid, fumaric acid, methanesulfonic acid, benzenesulfonic acid, p-toluenesulfonic acid, ascorbic acid) acid addition salts; alkali metals (for example, sodium, potassium), alkaline earth metals (For example, calcium), salts with inorganic bases such as ammonium; amines (for example, methylamine, diethylamine, trimethylamine) Ethylamine, ethylenediamine), alkanolamines (e.g., monoethanolamine, diethanolamine, salts with organic bases triethanolamine) or the like.

  Two or more amino acids or salts thereof (B) used in the present invention can be used in combination. The total amount of amino acids or salts thereof in the packaged beverage of the present invention is 0.01 to 5.0% by mass, preferably 0.05 to 4.0% by mass, more preferably 0.1 to 3.0%. It is 0.2 mass%, Most preferably, it is 0.2-2.0 mass%. When the total amount of amino acids or salts thereof is 0.01% by mass or more, the effect of amino acids can be expected. Moreover, in 5.0 mass% or less, browning reaction with the carbohydrate used as a sweetener can be suppressed.

  In the packaged beverage of the present invention, as the sweetener (C), naturally occurring carbohydrates, glycerols, and artificial sweeteners can be used. These sweeteners are contained in the container-packed beverage of the present invention in a total amount of 0.0001 to 20% by mass, and more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. These sweeteners include those in tea extracts.

  The container-packed beverage of the present invention has little sweetness when there are too few sweeteners, and it is difficult to balance the acidity and saltiness, so the sweetness when sucrose is 1 is 2 or more, especially 2-7. It is preferable (reference: 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.).

  Naturally derived carbohydrate-based sweeteners include monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof. Of these, one or more carbohydrates selected from glucose, sucrose, fructose, glucose fructose liquid sugar and fructose glucose liquid sugar are particularly preferable.

The glucose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass.
The fructose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. Each content of fructose glucose liquid sugar and glucose fructose liquid sugar is preferably 0.01 to 7% by mass, more preferably 0.1 to 6% by mass, and particularly preferably 1.0 to 5% by mass.

  Examples of the oligosaccharide include sucrose, maltodextrin, corn syrup, high fructose corn syrup, agape extract, maple syrup, sugar cane, and honey. Among these, sucrose is preferable. Examples of sucrose forms include granulated sugar, liquid sugar, and white sugar. The sucrose content in the packaged beverage of the present invention is preferably 0.001 to 20% by mass, more preferably 0.01 to 15% by mass, and particularly preferably 0.1 to 10% by mass.

  A preferred example of the complex polysaccharide is maltodextrin. Polyhydric alcohols such as glycerol can also be used in the present invention. Glycerols can be used in the container-packed beverage of the present invention, for example, 0.1 to 15% by mass, preferably 0.2 to 10% by mass.

  Among the sweeteners used in the packaged beverage of the present invention, sugar alcohols include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol and the like. Of these, erythritol without calories is preferred. The content of these sugar alcohols is preferably 0.0001 to 20% by mass, and more preferably 0.01 to 15% by mass.

  Among the sweeteners used in the packaged beverage of the present invention, as an artificial sweetener, aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D- High sweetness sweeteners such as alaninamide, L-aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkanamide, sucralose, glycyrrhizin, synthetic alkoxy aromatic compounds, etc. . Also thaumatin, stevinoside and other natural source sweeteners can be used. The content of these sweeteners is 0.0001 to 20% by mass.

  The container-packed beverage of the present invention may contain 0.001 to 0.5 mass% of (D) sodium which is an electrolyte and / or (E) 0.001 to 0.2 mass% of potassium. Here, the total concentration of sodium and potassium is preferably 0.001 to 0.5 mass%. Sodium and potassium are derived from amino acids and acidulants.

  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. From the viewpoint of beverage stability, the sodium content in the packaged beverage of the present invention is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, and still more preferably 0. 0.003 to 0.2% by mass. When the sodium concentration is 0.5% by mass or less, the stability of the beverage is good.

  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. May be. In addition, the thing derived from the added fruit juice or fragrance | flavor is also contained for potassium. The potassium content in the packaged beverage of the present invention is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and still more preferably 0.003 from the viewpoint of stability. It is -0.12 mass%. When the potassium concentration is 0.2% by mass or less, the influence on the color tone during high-temperature storage for a long time is small.

  The packaged beverage of the present invention can contain a sour agent. The acidulant in the present invention may be one or more selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, malic acid, adipic acid and salts thereof. Even with these acids alone, the pH can be accommodated for long-term storage, but in order to obtain an appropriate acidity, a combination with salts is preferable. Examples of the salts include salts with inorganic bases and salts with organic bases. Examples of the salt with an inorganic base include alkali metal salts (for example, sodium salts and potassium salts), ammonium salts, and the like. Examples of the salt with an organic base include amine salts (for example, methylamine salts, diethylamine salts, triethylamine salts, ethylenediamine salts), alkanolamine salts (for example, monoethanolamine salts, diethanolamine salts, triethanolamine salts) and the like. Can be mentioned. Among them, alkali metal salts are preferable. Specifically, trisodium citrate, 1 potassium citrate, 3 potassium citrate, sodium gluconate, potassium gluconate, sodium tartrate, trisodium tartrate, potassium hydrogen tartrate, sodium lactate, Examples include potassium lactate and sodium fumarate. Other sour agents include fruit juices extracted from natural ingredients.

  It is preferable that the sour agent is contained in the container-packed beverage of the present invention in an amount of 0.01 to 0.7% by mass, particularly 0.02 to 0.6% by mass. When the concentration of the sour agent is 0.01% by mass or more, bitterness and astringency can be suppressed and sourness is felt. On the other hand, when the concentration of the acidulant is 0.7% by mass or less, the taste is good. Inorganic acids and inorganic acid salts can also be used. Examples of inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium metaphosphate, and tripotassium phosphate. It is done. These inorganic acids and inorganic acid salts are preferably contained in the packaged beverage of the present invention in an amount of 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass.

  From the viewpoints of flavor and storage stability, the container-packed beverage of the present invention has a pH in the range of 2.5 to 5.1, preferably 2.8 to 5.0, and particularly preferably 3. 0 to 4.5. That is, when the pH is 2.5 or more, the amount of non-polymer catechins is maintained during long-term storage. Further, when the pH is 5.1 or less, stability can be maintained even during long-term storage. By adjusting the pH to the above range with ascorbic acid or a salt thereof, citric acid, or the like, the beverage can be stored for a long time and has an appropriate acidity.

A fragrance | flavor (flavor) and fruit juice (fruit juice) can be mix | blended with the container-packed drink of this invention in order to improve palatability. 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 with fruit juice, preferably green tea or black tea flavors. Preferred fruit juices can include apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberrys, grapes, cuoys, pineapples, passion fruits, mangos, guava, raspberries and cherries. Of these, citrus juice (preferably grapefruit, orange, lemon, lime, mandarin), mango, passion fruit and guava juice, or mixtures thereof are most preferred. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the container-packed beverage of the present invention in an amount of 0.001 to 20% by mass, and further 0.002 to 10% by mass. 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.
Perfumes can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices (typical cola soft drink flavors). Such a fragrance | flavor becomes like this. Preferably it is 0.0001-5 mass% in the packaged drink of this invention, More preferably, 0.001-3 mass% can be mix | blended.

  The container-packed beverage of the present invention can further contain vitamins. As vitamins, vitamin A, vitamin B, and vitamin E are preferably added. Other vitamins such as vitamin D may also be added. As vitamin B, there is a vitamin B group selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, sodium riboflavin 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxy hydrochloride, cyanocobalamin, folic acid and biotin. Can be mentioned. These vitamins are preferably 10% by mass or more of the daily required amount per beverage (US RDI standard: US 2005/003068 description: US Reference Daily Intake).

  The container-packed beverage of the present invention can further contain a mineral. 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.

  In the packaged beverage of the present invention, cyclodextrin can be used in combination in order to suppress the bitter taste of non-polymer catechins. Examples of the cyclodextrin include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

  Thus, in the container-packed beverage of the present invention, an antioxidant, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, pH adjusters are combined with tea-derived ingredients. In addition, additives such as a quality stabilizer may be used alone or in combination.

  The container-packed drink of this invention can be made into a non-carbonated drink by palatability. Moreover, it can also be set as a carbonated drink. That is, by imparting appropriate foaming properties with carbon dioxide gas, the bitter taste of non-polymer catechins can be suppressed, and a soft feeling and a refreshing feeling can be continuously imparted. In addition, the container-packed beverage of the present invention can be a tea-based beverage or a non-tea-based beverage. Examples of tea-based beverages include non-fermented tea beverages such as green tea beverages, semi-fermented tea beverages such as oolong tea beverages, and fermented tea beverages such as black tea beverages. Moreover, the container-packed drink of this invention can also be made into a functional drink, for example, can also be made into non-tea-type drinks, such as enhanced water, a sports drink, and near water.

  The calorie of the packaged beverage of the present invention is calculated at 4 kcal per gram for glucose, fructose and sucrose contained in 100 mL of beverage, and 0 Kcal per gram for erythritol. Here, the container-packed beverage of the present invention preferably has a low calorie of 40 kcal / 240 mL or less, more preferably 2 to 35 kcal / 240 mL, and particularly preferably 3 to 30 kcal / 240 mL.

  Containers that can be used in the container-packed beverages of the present invention are provided in ordinary forms such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. can do. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  In addition, the container-packed beverage of the present invention can be sterilized under the laws and regulations (Food Sanitation Law in Japan) to be applied if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured. 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 and caffeine Octadecyl group was introduced using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, which was filtered through a membrane filter (0.8 μm) and then diluted with distilled water. Packed column for liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was mounted, and the measurement was performed at a column temperature of 35 ° C. by a gradient method. 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 concentrations of catechins and caffeine are expressed in mass / volume% (% [w / v]), but the contents in the examples are expressed in mass% by multiplying the liquid amount).

Measurement of sodium content: atomic absorption photometry (hydrochloric acid extraction)
5 g of a sample was put into 10% by mass hydrochloric acid, and then dissolved in ion-exchanged water so as to become a 1% by mass hydrochloric acid solution, and the absorbance was measured.
Wavelength: 589.6nm
Frame: Acetylene-Air

Measurement of potassium content: atomic absorption photometry (hydrochloric acid extraction)
5 g of a sample was put into 10% by mass hydrochloric acid, and then dissolved in ion-exchanged water so as to become a 1% by mass hydrochloric acid solution, and the absorbance was measured.

Evaluation of flavor About the drink obtained by each Example and the comparative example, the drinking test was done by five panelists. The flavor was evaluated according to the following criteria for sweetness, sourness and bitterness.

Evaluation criteria 1: Excellent 2: Good 3: Standard 4: Not good 5: Bad

Storage test The prepared beverage was stored at 37 ° C. for 4 weeks, and the change in the color tone of the beverage before and after storage was visually evaluated by five panelists according to the following criteria. Furthermore, flavor evaluation was performed.
A: No change, B: Some change, C: Change, D: Large change

Production Example 1
Manufacture of “purified product 1 of green tea extract containing non-polymer catechins” 1,000 g of commercially available green tea extract concentrate (Mitsui Norin “Polyphenone HG”) at 25 ° C. and 200 r / min. The suspension is suspended in 9,000 g of a 95% by weight ethanol aqueous solution, and 200 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and 500 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) are added for about 10 minutes. Stirring was continued. Subsequently, the stirring process was continued for about 30 minutes at 25 ° C. Next, the activated carbon, acid clay, and 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 3.3 kPa, followed by concentration under reduced pressure. Of this, 750 g was put into a stainless steel container, and the total amount was adjusted to 10,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 30 g of a 5% by mass aqueous sodium bicarbonate solution. Next, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) is dissolved in 10.7 g of ion-exchanged water is added. The enzymatic reaction was terminated when the temperature dropped to 4.24. 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. Next, after cooling to 25 ° C., concentration treatment was performed to obtain “Purified product 1 of green tea extract containing non-polymer catechins”. The non-polymer catechins were 15.0% by mass, and the non-polymer gallate content was 45.1% by mass.

Production Example 2
Production of “Concentrate 2 of Green Tea Extract Containing Non-Polymer Catechins” After adding 4,500 g of hot water at 88 ° C. to 300 g of green tea leaves (from Kenya, large leaf seeds), stirring and extracting for 60 minutes, 100 mesh wire mesh And roughly filtered. Subsequently, in order to remove the fine powder of the tea extract, a centrifugal separation operation was performed to obtain 3,680 g of “green tea extract”. Subsequently, a part of the green tea extract was freeze-dried to obtain “Concentrate 2 of green tea extract containing non-polymer catechins”. Non-polymer catechins were 32.8 mass%, and the non-polymer gallate content was 58.6 mass%.

Production Example 3
Production of “purified product 3 of purified product of non-polymer catechins-containing green tea extract” Concentrate 2 of non-polymer catechins-containing green tea extract is put into a stainless steel container, and 5% by mass aqueous sodium bicarbonate solution is added. The pH was adjusted to 5.5. Next, 150 g of a solution obtained by adding Kikkoman tannase KTFH (Industrial Grade, 500 U / g or more) in ion-exchanged water at a concentration of 430 ppm to the concentrate of green tea extract under stirring conditions of 22 ° C. and 150 r / min. The enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a warm bath at 95 ° C. and kept at 90 ° C. for 10 minutes to completely deactivate the enzyme activity. Next, after cooling to 25 ° C., concentration treatment and lyophilization were performed to obtain “purified product 3 of green tea extract containing non-polymer catechins”. The non-polymer catechins were 30.0% by mass, and the non-polymer gallate content was 20.2% by mass.

Production Example 4
Production of “purified product 4 of green tea extract containing non-polymer catechins” 25 g of concentrate 2 of green tea extract containing non-polymer catechins and 75 g of purified product 3 of green tea extract containing non-polymer catechins The mixture was suspended in 900 g of an aqueous 95% by mass ethanol solution at 25 ° C. under a stirring condition of 200 r / min, 20 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and acid clay (Mizuka Ace # 600, Mizusawa Chemical). After adding 50 g, stirring was continued for about 10 minutes. Subsequently, the stirring process was continued for about 30 minutes at 25 ° C. Next, the activated carbon, acid clay, and 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, ethanol was distilled off at 40 ° C. and 3.3 kPa, and the mixture was concentrated under reduced pressure to obtain “Purified product 4 of non-polymer catechins-containing green tea extract”. The non-polymer catechins were 30.8% by mass, and the non-polymer gallate content was 30.4% by mass.

Production Example 5
Production of “purified product 5 of non-polymer catechins-containing green tea extract” 85 g of “purified product 3 of non-polymer catechins-containing green tea extract” was dissolved in 8,415 g of deionized water with stirring at 25 ° C. for 30 minutes ( Tannase treatment solution). A stainless steel column 1 (inner diameter 110 mm × height 230 mm, volume 2, 185 ml) was filled with 2,048 ml of synthetic adsorbent SP-70 (Mitsubishi Chemical Corporation). 8,200 g of tannase treatment solution (4 times the volume of the synthetic adsorbent) was passed through column 1 at SV = 1 (h ⁻¹ ), and the permeate was discarded. After washing with water, 10,240 ml of a 20% by mass aqueous ethanol solution at SV = 1 (h ⁻¹ ) (5 times the volume of the synthetic adsorbent) was passed through to obtain “resin treated product 1” (pH 4.58) It was. Next, 8.5 g of granular activated carbon Taiho SGP (Futamura Scientific Co., Ltd.) is packed in a stainless steel column 2 (inner diameter 22 mm × height 145 mm, volume 55.1 ml), and “resin-treated product 1” is SV = 1 (h ^-1 ) was passed through column 2. Subsequently, concentration treatment and freeze-drying were performed to obtain “Purified product 5 of non-polymer catechins-containing green tea extract”. The non-polymer catechins were 77.6% by mass, and the non-polymer gallate content was 20.2% by mass.

Examples 1 to 6, 8 and 9 shown below are reference examples and are not included in the scope of the claims.
Example 1
“Purified product 1 of green tea extract containing non-polymer catechins” 5.3 g, “Concentrate 2 of green tea extract containing non-polymer catechins” 2.2 g, L-valine 1.0 g, L-leucine 2. 0 g, L-isoleucine 1.0 g was dissolved in water. Next, anhydrous crystalline fructose, erythritol, L-ascorbic acid, and green tea flavor were added to make the total amount 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. The composition, flavor evaluation, and stability results of this packaged green tea beverage are shown in Table 1.

Example 2
A packaged green tea beverage was produced in the same manner as in Example 1 except that 1.0 g of L-threonine was further added as an amino acid. The composition, flavor evaluation and stability results are shown in Table 1.

Example 3
A packaged green tea beverage was produced in the same manner as in Example 1 except that L-methionine 1.0 was further added as an amino acid. The composition, flavor evaluation and stability results are shown in Table 1.

Example 4
A packaged green tea beverage was produced in the same manner as in Example 1 except that 1.0 g of L-histidine was further added as an amino acid. The composition, flavor evaluation and stability results are shown in Table 1.

Example 5
A packaged green tea beverage was produced in the same manner as in Example 1 except that 1.0 g of L-phenylalanine was further added as an amino acid. The composition, flavor evaluation and stability results are shown in Table 1.

Example 6
A packaged green tea beverage was produced in the same manner as in Example 1 except that 1.0 g of L-lysine was further added as an amino acid. The composition, flavor evaluation and stability results are shown in Table 1.

Example 7
Containerized in the same manner as in Example 1 except that 1 g of “purified product 5 of non-polymer catechins-containing green tea extract” was used instead of “purified product 5 of non-polymer catechins-containing green tea extract” A green tea beverage was produced. The composition, flavor evaluation and stability results are shown in Table 1.

Example 8
The amount of “purified product 1 of green tea extract containing non-polymer catechins” was set to 8.5 g, and Indian tea extract powder 0. A packaged black tea beverage was produced in the same manner as in Example 1 except that 5 g was used. The composition, flavor evaluation and stability results are shown in Table 1.

Example 9
A lemon-flavored packaged black tea beverage was produced in the same manner as in Example 8, except that 1 g of anhydrous citric acid was used in place of L-ascorbic acid and 1 g of lemon flavor was further added. The composition, flavor evaluation and stability results are shown in Table 1.

Example 10
Example 4.2 was used except that 4.2 g of “purified product 4 of non-polymer catechins-containing green tea extract” was used instead of “purified product 4 of non-polymer catechins-containing green tea extract”. A packaged black tea beverage was produced. The composition, flavor evaluation and stability results are shown in Table 1.

Example 11
Except that 1.6 g of “purified product 5 of non-polymer catechins-containing green tea extract” was used instead of “purified product 5 of non-polymer catechins-containing green tea extract”, in the same manner as in Example 8. A packaged black tea beverage was produced. The composition, flavor evaluation and stability results are shown in Table 1.

Comparative Example 1
A packaged beverage was produced in the same manner as in Example 1 except that “purified product 1 of green tea extract containing non-polymer catechins” was not used. The composition, flavor evaluation and stability results are shown in Table 1.

Examples 12 to 17 shown below are reference examples and are not included in the scope of the claims.
Example 12
8.5 g of "purified product 1 of green tea extract containing non-polymer catechins", 1.0 g of L-valine, 2.0 g of L-leucine and 1.0 g of L-isoleucine were dissolved in water. Next, anhydrous crystalline fructose, erythritol, anhydrous citric acid, citric acid 3Na, L-ascorbic acid, and lemon-lime flavor were added to make a total amount of 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. Table 2 shows the composition, flavor evaluation, and stability results of this non-tea beverage packaged in a container.

Examples 13-17
A container-packed non-tea beverage was produced in the same manner as in Example 12 except that each amino acid was further blended in the same manner as in Examples 2-6. The composition, flavor evaluation and stability results are shown in Table 2.

Comparative Example 2
A container-packed non-tea beverage was produced in the same manner as in Example 9 except that the "purified product 1 of green tea extract containing non-polymer catechins" and the concentrate of black tea extract were not used. The composition, flavor evaluation and stability results are shown in Table 2.

Comparative Example 3
A container-packed non-tea beverage was produced in the same manner as Example 12 except that the amount of anhydrous citric acid was increased and Na citrate was not used. The composition, flavor evaluation and stability results are shown in Table 2.

Comparative Example 4
A container-packed non-tea beverage was produced in the same manner as in Example 12 except that the amount of Na citrate was increased. The composition, flavor evaluation and stability results are shown in Table 2.

Comparative Example 5
In the same manner as in Example 12, except that “Concentrate 2 of green tea extract containing non-polymer catechins” was used instead of “Purified product 1 of green tea extract containing non-polymer catechins”. A tea-based beverage was produced. The composition, flavor evaluation and stability results are shown in Table 2.

  Table 2 shows commercially available sports drinks.

  From Table 1 and Table 2, it is clear that the packaged beverage of the present invention has little change in flavor and can be stored for a long period of time despite containing a sweetener.

Claims (18)

(A) 0.06 to 0.5 mass% of non-polymer catechins,
(B) one or more amino acids selected from L-isoleucine, L-leucine, L-valine, L-threonine, DL-methionine, L-methionine, L-histidine, L-phenylalanine, L-lysine and L-tryptophan Or 0.01-5.0 mass% of its salt, and (C) 0.0001-20 mass% of sweeteners
And (G) L-isoleucine, L-leucine and L-valine having a gallate ratio of non-polymer catechins of 5 to 40 % by mass and a pH of 2.5 to 5.1. A packaged beverage containing an amino acid or a salt thereof .   The container-packed drink according to claim 1, which contains a purified product of green tea extract.   Furthermore, the container-packed drink of Claim 1 or 2 which contains 0.001-0.5 mass% of (D) sodium and / or 0.001-0.2 mass% of (E) potassium.   (F) The non-epimeric rate of non-polymer catechins is 5-25 mass%, The container-packed drink of any one of Claims 1-3.   The content mass ratio [(H) / (A)] of (H) caffeine and (A) non-polymer catechins is 0.0001 to 0.16. Containerized beverage.   The container-packed drink of any one of Claims 1-5 containing 1 or more types chosen from fructose, glucose, sucrose, glucose fructose liquid sugar, and fructose glucose liquid sugar as a sweetener.   The container-packed drink of any one of Claims 1-6 containing sugar alcohol as a sweetener.   The container-packed drink of any one of Claims 1-7 containing an artificial sweetener as a sweetener.   The container according to any one of claims 1 to 8, further comprising at least one selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof. Beverages.   Further, it contains at least one selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, riboflavin sodium 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxy hydrochloride, cyanocobalamin, folic acid and biotin. The container-packed drink of any one of Claims 1-9.   The packaged beverage according to any one of claims 1 to 10, wherein the sweetness when sucrose is 1 is 2 or more.   The container-packed beverage according to any one of claims 1 to 11, which is a non-tea beverage.   It is a non-fermented tea drink, The container-packed drink of any one of Claims 1-11.   It is a semi-fermented tea drink, The container-packed drink of any one of Claims 1-11.   It is a fermented tea drink, The container-packed drink of any one of Claims 1-11.   It is a non-carbonated drink, The container-packed drink of any one of Claims 1-15.   It is a carbonated drink, The container-packed drink of any one of Claims 1-15.   The packaged beverage according to any one of claims 1 to 17, wherein the calorie is 40 Kcal / 240 mL or less.