JP5295617B2 - 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 a high concentration of non-polymer catechins.

  The concentrate of the commercially available green tea extract was strong in astringency and bitterness due to the influence of the components contained in the concentrate of the green tea extract, and was not good over the throat. Because of the suitability for long-term drinking required to express the physiological effects of catechins, both technologies combine the bitterness reduction derived from catechins peculiar to high-concentrated catechin-containing beverages with moderate sweetness and sourness for a long time. A beverage that can be stored and stabilized has been desired (Patent Documents 1 to 3). Further, a concentrated composition for a reduced beverage that is easy to distribute has been developed in the previous stage of making it into a beverage form, but the bitterness has not been reduced (Patent Document 4).

Such concentrated concentrates for reduced beverages generally use preservatives, specifically, hydroxycarboxylic acids. As a method of using hydroxycarboxylic acid during the production of beverages, a method of adding ascorbic acid, which is a hydroxycarboxylic acid, to a tea extract or extraction water for the purpose of preserving natural catechins well (Patent Documents 5 and 6) Also known is a method of extracting from green tea leaves using a solution in which ascorbic acid is dissolved in order to produce a green tea beverage with a small amount of tannin leaching (Patent Document 7). There have been no reports on the effects of the order of addition of the preservatives such as ascorbic acid on beverages and concentrates containing non-polymer catechins.
JP 2002-142777 A JP-A-8-109178 JP-A-8-298930 US Pat. No. 6,413,570 JP 2002-84973 A JP 2004-187613 A JP-A-2-13348

  Although the present invention contains a high concentration of non-polymer catechins, the bitterness and astringency are reduced when reduced to a beverage, and both moderate sweetness and sourness are compatible, and the storage stability is good. A method for producing a concentrated composition for a reduced beverage is provided.

  The inventors have mixed tea extract concentrates and / or purified products containing high concentrations of non-polymer catechins, carbohydrates as sweeteners, and hydroxycarboxylic acids as acidulants in a particular order, It has been found that when concentrated into a beverage, the bitterness and astringent taste are reduced, and a concentrated composition for a reduced beverage that has both moderate sweetness and sourness can be obtained.

That is, this invention provides the manufacturing method of the concentrate composition for reduced drinks containing 0.5-25.0 mass% of non-polymer catechins including the following process of the following order.
(1) A step of mixing hydroxycarboxylic acid with water,
(2) mixing a concentrate and / or purified product of tea extract containing non-polymer catechins with the water,
(3) A step of mixing a carbohydrate with the water.

  The concentrated composition for a reduced beverage obtained by the present invention has good storage stability, and when reduced, the bitterness and astringency are reduced, and both moderate sweetness and sourness are compatible.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate And the concentration of non-polymer catechins is defined based on the total amount of the above eight types.

  In the production method of the present invention, first, (1) hydroxycarboxylic acid is mixed with water (step (1)). At this time, using water at a temperature of 5 to 45 ° C. is from the viewpoint of reducing the bitterness of the beverage (reduced beverage) obtained by reducing the concentrated composition for reduced beverage, and achieving both optimal sweetness and sourness. preferable. Furthermore, from the viewpoint of reducing the bitterness of the reduced beverage, the lower limit of the water temperature is preferably 8 ° C, more preferably 10 ° C, particularly 35 ° C, and the upper limit is particularly preferably 42 ° C.

  Examples of the hydroxycarboxylic acid used in the step (1) include ascorbic acid, erythorbic acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid and the like, but ascorbic acid is preferable from the viewpoint of pH adjustment and antioxidant effect. . The amount of hydroxycarboxylic acid used is preferably 0.01% by mass, more preferably 0.1% by mass, especially 0.3% by mass as the concentration in the concentrated composition for reduced beverages of the present invention, while the other upper limit. Is preferably 10.0% by mass, more preferably 9% by mass, and particularly preferably 5.0% by mass. When the concentration of the hydroxycarboxylic acid is 0.01% by mass or more, the bitterness of the reduced beverage can be suppressed and the acidity becomes moderate, and the storage stability of the non-polymer catechins is improved. On the other hand, when the concentration of the hydroxycarboxylic acid is 10.0% by mass or less, the storage stability is good without changing the viscosity or hue of the concentrated composition. can get.

  Examples of water include ion-exchanged water, natural water, distilled water, tap water, and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.

Subsequently, pH (25 degreeC) when diluting the aqueous solution obtained at the process (1) with ion-exchange water so that non-polymer catechin density | concentration may be 0.13 mass% is 2.5-6.0. It is preferable to adjust to be within the range (pH adjustment step).
That is, the pH adjustment step is an arbitrary step for adjusting the pH of the aqueous solution obtained in step (1), and the pH of the aqueous solution obtained in step (1) is in the range of 2.5 to 6.0. The step (2) described below can be carried out without carrying out the step if the pH is within the above range.

For such pH adjustment, an aqueous solution (weak alkaline aqueous solution) containing at least one selected from sodium bicarbonate, sodium carbonate, potassium bicarbonate and potassium carbonate is added to the aqueous solution obtained in step (1). preferable.
The amount of the weak alkaline aqueous solution added is 2.5 to 6. pH when the aqueous solution obtained in the step (1) is diluted with ion-exchanged water so that the non-polymer catechin concentration is 0.13% by mass. From the viewpoint of the flavor, hue and storage stability of the reduced beverage, it is preferably 2.8 to 5.5, more preferably 3.0 to 5.0, and particularly preferably 3.8 to 0. The amount is 4.5. When the pH is 2.5 or more, a moderate sourness is obtained, which is advantageous for retaining non-polymer catechins during long-term storage. Further, when the pH is 6.0 or less, the reaction between the reducing sugar and the non-polymer catechins hardly occurs during long-term storage, which is advantageous for holding the non-polymer catechins. The pH can be adjusted to the above range by using an organic acid such as ascorbic acid or citric acid in addition to the weak alkaline aqueous solution, and can be stored for a long period of time, resulting in a concentrated composition for a reduced beverage having an appropriate acidity. .

  Thus, by performing a pH adjustment process after a process (1), the foaming in the following process can be suppressed and the bitterness of a reduced beverage can be reduced. Moreover, after adding weak alkaline aqueous solution, it stirs taking sufficient time (preferably 5 minutes or more) until it defoams.

Next, a concentrate and / or purified product of tea extract containing non-polymer catechins is mixed with the aqueous solution obtained in the step (1) or the pH adjustment step (step (2)). In this way, by mixing the concentrate and / or purified product of tea extract under acidic conditions, the hue and storage stability are improved, bitterness and astringency are reduced, and an appropriate acidity is imparted. Can do.
The concentrate and / or purified product of the tea extract used in the step (2) is preferably a concentrated and / or purified product of the green tea extract, specifically, a concentrated and / or purified product of the green tea extract. An aqueous solution of a green tea extract, or a concentrate and / or a purified product of the green tea extract is blended with a green tea extract, and a purified product of the green tea extract is particularly preferable. The green tea extract concentrate mentioned here is a product obtained by partially removing water from a solution extracted from green 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.

  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 within the range described below, purified products thereof may be used. As a purified product of green tea extract, for example, a precipitate formed by suspending a green tea extract or a concentrate thereof in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off for purification. A product obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by further purifying the extract may be used. In the purification of tea extract, activated carbon and acid clay or activated clay may be added and treated before filtering the precipitate formed by suspending tea extract or the like in water or an organic solvent aqueous solution. .

  Non-polymer catechins can reduce the gallate content in non-polymer catechins by tannase treatment of a green tea extract or a purified product thereof. 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 temperature of the tannase treatment is preferably 15 to 40 ° C., more preferably 20 to 30 ° C. at which enzyme activity can be obtained. The pH (25 ° C.) during the tannase treatment is preferably 4 to 6, from which enzyme activity can be obtained, more preferably 4.5 to 6, and particularly preferably 5 to 6.

  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. Said gallate body rate means the ratio ([(B) / (A)] × 100) of the gallate body of (B) non-polymer catechins in (A) non-polymer catechins. The (B) gallate body ratio (hereinafter simply referred to as “gallate body ratio”) in the (A) non-polymer catechins is preferably 5 to 55% by mass. The lower limit of the gallate body ratio is preferably 8% by mass, particularly 10% by mass, and the other upper limit is preferably 54% by mass, further 53% by mass, further 50% by mass, and particularly 48% by mass from the viewpoint of bitterness suppression.

  The concentrate and / or purified product of the tea extract has a concentration of non-polymer catechins in the concentrated composition for reduced beverage of 0.5 to 25% by mass, preferably 2.0 to 25.0% by mass, and more preferably. Is added in an amount of 3.0 to 25.0% by mass, particularly preferably 4.0 to 18.0% by mass. When the content of the non-polymer catechins is within the above range, the physiological effect of the non-polymer catechins can be surely expected when a reduced beverage is used, and the bitterness and astringent taste can be sufficiently suppressed.

  Next, a carbohydrate is mixed in the aqueous solution obtained in the step (2) (step (3)). Thereby, the concentrate composition for reduced drinks of this invention is obtained. By adding the carbohydrate after the above-described step, the effect of suppressing the bitter taste of non-polymer catechins and reducing the astringent taste is enhanced.

  The carbohydrates used in the present invention include monosaccharides, complex polysaccharides, oligosaccharides, sugar alcohols or mixtures 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. 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 glycerol can be used in the present invention.

  The carbohydrate used in the present invention is more preferably a non-reducing saccharide or sugar alcohol in order to improve the storage stability of non-polymer catechins and obtain an optimal 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 used in the present invention 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 according to the present invention, among these carbohydrates, erythritol, which has few calories, is optimal.

  The amount of carbohydrate used is preferably 1.0 to 65.0% by mass in the concentrated composition for reduced beverage. The lower limit of the amount used is 10.0% by mass, more preferably 15.0% by mass, further 20.0% by mass, and particularly preferably 24.0% by mass, while the upper limit is 60.0% by mass, further 50.0% by mass. In particular, 40.0% by mass is preferable. When the carbohydrate concentration is within the above range, the bitterness and astringency of the reduced beverage can be sufficiently suppressed.

  If there is a certain amount or more of carbohydrates, it is easy to balance acidity and saltiness. Therefore, when non-polymer catechins are diluted with ion-exchanged water to a concentration of 0.13% by mass, It is preferable that the sweetness degree when it 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 terminology dictionary 4-2 sweetness Degree classification, 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 less, it is possible to suppress the sensation that is caught in the throat due to sweetness, and the over the throat is improved. These carbohydrates include those derived from tea extract.

  In the production method of the present invention, each component is added and adjusted so that the concentration and physical properties of each component in the concentrated composition for a reduced beverage in the respective steps become predetermined values, or each step is performed. You may provide the process of adjusting so that the density | concentration and physical property of each component in the concentrate composition for reduced drinks may become a predetermined value after performing after all or the process.

  As described above, the step (1) is preferably performed at 35 to 45 ° C. The temperature in the steps (2) and (3) and the pH adjustment step is not particularly limited, but it is preferably 45 ° C. or less, particularly 20 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). . In the present invention, it is preferable that the concentration of non-polymer catechins in the product (reduced beverage) is 0.05 to 0.5% by mass. In order to adjust the concentration of such non-polymer catechins, green tea extraction is performed. It is also possible to further blend product concentrates and / or purified products.

  In the case of a liquid beverage concentrate composition obtained by the present invention, in the case of 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 40-50. When the Brix is 20 or more, the bitterness and astringency of the reduced beverage have a good inhibitory effect, and when the Brix is 70 or less, the 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, a vacuum concentration method, a freeze concentration method, or the like can be employed. 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 powdered reduced beverages may use a measuring method with a spoon after being packed in a container, a stick-type one is preferable in that 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.

  The concentrated composition for reduced beverages obtained by the present invention is provided in a retort pack made of polypropylene (PP), polyethylene terephthalate (PET), aluminum deposited film, etc., which can be used for packaging materials in the same way as general beverage concentrates. It is preferable to be provided, and it can also be provided in the form of a metal can, a PET bottle, or a glass container.

  The concentrated composition for a reduced beverage 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. However, because of its excellent storage stability, it is not only refrigerated but near room temperature ( 10 to 50 ° C.). The concentrated composition for a reduced beverage obtained according to the present invention can be sterilized as stipulated by laws and regulations (Food Sanitation Law in Japan) if it can be heat sterilized after filling into a container such as PP at the time of manufacture. Can be manufactured under certain conditions. 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 sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions. As an example of sterilization conditions, 60-145 degreeC is preferable with a plate-type heat exchanger etc. from a viewpoint of flavor or storage stability.

(Measurement of non-polymer catechins)
After diluting 3.0 g or 1.7 g of the concentrated composition for reduced beverage in 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 Using a 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 Chemical Substances Evaluation and Research Institute), and column temperature The measurement was performed at 35 ° C. by the 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. . After the measurement, the concentration of non-polymer catechins was determined in terms of dilution rate.

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%

(Evaluation of flavor)
A drinking test is conducted with 5 panelists for reduced beverages, and as a relative evaluation with respect to the reference beverage described later, the bitterness is evaluated in 6 levels, the astringency is evaluated in 6 levels, the acidity is evaluated in 3 levels, and the sweetness is evaluated in 4 levels. Averaged results were used.

(Evaluation of stability)
The concentrated composition for a reduced beverage was sterilized and stored at 5 ° C. for 3 days. The state of the concentrated composition for a reduced beverage after storage was visually observed and judged according to the following criteria.
Evaluation criteria Non-uniform ×
Somewhat uneven △
Uniform ○

Production Example 1
Production of “Purified Product 1 of Green Tea Extract Containing Non-polymer Catechins” 100 g of a commercially available concentrate of green tea extract (Mitsui Norin “Polyphenone HG”) was dispersed in 900 g of 90.0% by mass ethanol, 30 The mixture was aged, filtered through No. 2 filter paper and filter paper having a pore size of 0.2 μm, and 200 mL of ion-exchanged water was added, followed by concentration 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, kept at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, then cooled to 25 ° C. and then subjected to concentration treatment, “a non-polymer catechin-containing green tea extract” Of 1 ”was obtained. The non-polymer catechins were 15.0% by mass, the non-polymer gallate content was 44.4% by mass, and the water content was 75.0% by mass.

Production Example 2
Manufacture of “purified product 2 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 for about 30 minutes was continued at 25 degreeC. 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. 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. Subsequently, after cooling to 25 ° C., concentration treatment was performed to obtain “Purified product 2 of green tea extract containing non-polymer catechins”. The non-polymer catechins were 15.0% by mass, the non-polymer gallate content was 44.4% by mass, and the water content was 75.0% by mass.

Production Example 3
Manufacture of "purified product 3 of green tea extract containing non-polymer catechins" 1,000 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd., “Polyphenon HG”) at 25 ° C. and 200 rpm under stirring at 95 mass Suspended in 4909 g of an aqueous ethanol solution, 200 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and 1000 g of acidic white clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) were added, and stirring was continued for about 10 minutes. And 4091 g ethanol aqueous solution 4091g was dripped over 10 minutes, Then, about 30 minutes stirring process was continued with room temperature. The ethanol aqueous solution finally became 70 mass%. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 2000 g of ion-exchanged water was added to the filtrate, and after cooling to 25 ° C., concentration treatment was performed to obtain “Purified product 3 of non-polymer catechins-containing green tea extract”. The non-polymer catechins were 22.0% by mass, the non-polymer gallate content was 52.9% by mass, and the water content was 45.2% by mass.

Example 1
Dissolve 3.0 g of ascorbic acid in stirred ion-exchanged water at 40 ° C., then add 10 g of 10% by weight aqueous sodium bicarbonate solution and stir for 10 minutes until the carbon dioxide disappears, then extract “green tea extract containing non-polymer catechins” Purified product 1 ”353.3g, Chinese green tea extract concentrate 73.0g, erythritol 274.0g in this order dissolved in ion-exchanged water to a total amount of 1,000g, and after UHT sterilization at 138 ° C in a retort pack Filled. The concentrated composition for a reduced beverage obtained had a non-epimeric ratio of 15.0% by mass, a nonpolymeric gallate ratio of 46.3% by mass, a caffeine / nonpolymeric catechin ratio of 0.104, and gallic acid of 0 It was 16 mass%. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17 g of the obtained concentrated composition for a reduced beverage was used, and 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, 0.45 g of ascorbic acid, and 0.5 g of green tea flavor were added. 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. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 2
17 g of the concentrated composition for reduced beverage obtained in Example 1 was used, and 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, 0.45 g of ascorbic acid, and 1.0 g of lemon lime flavor were added. 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. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 3
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” 500.0 g of purified green tea extract 1 ”and 273.6 g of erythritol were dissolved in this order to make a total amount of 1,000 g, and filled in a retort pack after UHT sterilization at 138 ° C. The concentrated composition for a reduced beverage thus obtained had a non-epimeric ratio of 16.9% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and gallic acid of 0 .24% by mass. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, using 17 g of the obtained concentrated composition for a reduced beverage, fructose 38.6 g, erythritol 2.85 g, ascorbic acid 0.45 g, citric acid 1.0 g, and lemon lime flavor 1.0 g were added, 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. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. The composition and flavor evaluation results are shown in Table 2.

Example 4
Using 17 g of the concentrated composition for reduced beverage obtained in Example 3, 0.2 g of Chinese 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. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 5
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” The purified product 1 "of green tea extract" was dissolved in the order of 500.0 g and erythritol 273.6 g to a total amount of 1,000 g. Subsequently, using a freeze dryer (Nippon Freezer BFD-2), it was dried at −20 ° C. and 5 to 10 Torr to obtain 374 g of a concentrated beverage powder for reduced beverage. The concentrated composition for powdered reduced beverage has a non-epimeric ratio of 12.2% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and gallic acid of 0 .24% by mass. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 7.8 g of the obtained concentrated composition for powdered reduced beverage is used, 38.6 g of fructose and 0.5 g of green tea flavor are added, pH is adjusted to 4.0 with sodium bicarbonate water, and ion exchange is performed. The total amount was made up to 1,000 g with water. The obtained reduced beverage was filled into a glass container after UHT sterilization to obtain a container-packed reduced beverage. The composition and flavor evaluation results are shown in Table 2.

Comparative Example 1
In purified ion-exchanged water at 40 ° C., 500.0 g of “purified product of non-polymer catechins-containing green tea extract”, 3.0 g of ascorbic acid, 273.6 g of erythritol, 15.0 g of 10% by mass aqueous sodium bicarbonate solution were dissolved in this order. The total amount was 1,000 g, and the retort pack was filled at 146 ° C. after UHT sterilization. The concentrated composition for a reduced beverage thus obtained had a non-epimeric ratio of 44.9% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.059, and a gallic acid mass. It was 0.24 mass%. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17 g of the obtained concentrated composition for reduced beverage was used, 38.6 g of fructose, 2.85 g of erythritol, 1.0 g of citric acid and 1.0 g of lemon lime flavor were added, and the pH was adjusted with sodium bicarbonate water. The total amount was adjusted to 5.45 and made up to 1,000 g with ion-exchanged water. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

Standard Beverage In ion-exchanged water at 40 ° C., 177.0 g of “purified product of green tea extract containing non-polymer catechins”, 73.0 g of Chinese green tea extract concentrate, 89.3 g of ascorbic acid, erythritol 250 0.0 g, 10.0 g of 10% by weight aqueous sodium bicarbonate solution were dissolved in this order to make the total amount 1,000 g, and UHT sterilized at 146 ° C. and filled into a retort pack. The concentrated composition for reduced beverage has a non-epimer ratio of 45.0% by mass, a non-polymer gallate ratio of 47.3% by mass, a caffeine / non-polymer catechin ratio of 0.104, and gallic acid 0.09. It was mass%. Table 1 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 30 g of the obtained concentrated composition for reduced beverage was used, 38.6 g of fructose and 0.5 g of green tea flavor were added, pH was adjusted to 5.45 with sodium bicarbonate water, and the total amount was adjusted with ion-exchanged water. 1,000 g. The obtained reduced beverage was UHT sterilized and filled into a glass container to obtain a container-packed reduced beverage. Table 2 shows the composition of the packaged reduced beverage.

Example 6
Dissolve 3.0 g of ascorbic acid in stirred ion exchanged water at 40 ° C., and then add 15.0 g of a 10% by mass aqueous sodium bicarbonate solution. After stirring for 10 minutes until the carbon dioxide gas disappears, “non-polymer catechins contained” Purified green tea extract 2 ”500.0 g and erythritol 245.0 g were dissolved in ion-exchanged water in this order, and the total amount was 1,000 g, which was sterilized at 138 ° C. and filled into a retort pack. Table 3 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17.0 g of the obtained concentrated composition for a reduced beverage was used, 0.2 g of green tea extract concentrate, 38.6 g of fructose, 2.9 g of erythritol, 1.0 g of citric acid, and 0.8 g of ascorbic acid. 45 g and 0.5 g of green tea flavor were added, 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. The obtained reduced beverage was UHT sterilized and filled into a glass container to produce a container-packed reduced beverage. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 7
A packaged reduced beverage was produced in the same manner as in Example 6 except that the concentrate of green tea extract was not used and lemon lime flavor was used instead of green tea flavor. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 8
Use the cyclodextrin without using fructose, erythritol, citric acid, use ascorbic acid Na instead of ascorbic acid, and do not adjust the pH with sodium bicarbonate water. Manufactured. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 9
Grapefruit flavor and grapefruit juice are used without using lemon lime flavor, and glucose, sucralose, sodium citrate, salt, cyclodextrin is used, citric acid is increased, and pH is not adjusted with sodium bicarbonate water. A packaged reduced beverage was produced in the same manner as in Example 7. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Example 10
“Purified product 2 of non-polymer catechins-containing green tea extract” was changed to “Purified product 3 of non-polymer catechins-containing green tea extract” and was the same as in Example 6 without using 10% by mass of sodium bicarbonate water. Then, a concentrated composition for a reduced beverage was produced, and then a packaged reduced beverage was produced. The composition and physical properties of the concentrated composition for reduced beverage are shown in Table 3, and the composition of the packaged reduced beverage and the flavor evaluation results are shown in Table 4.

Example 11
“Purified product 2 of non-polymer catechins-containing green tea extract” was changed to “Purified product 3 of non-polymer catechins-containing green tea extract” and the same as in Example 7 without using 10% by mass of sodium bicarbonate water. Then, a concentrated composition for a reduced beverage was produced, and then a packaged reduced beverage was produced. The composition and physical properties of the concentrated composition for reduced beverage are shown in Table 3, and the composition of the packaged reduced beverage and the flavor evaluation results are shown in Table 4.

Comparative Example 2
500.0 g of “purified product 2 of non-polymer catechins-containing green tea extract”, 3.0 g of ascorbic acid, 245.0 g of erythritol, 5.0 g of 10% aqueous sodium bicarbonate solution were dissolved in the ion-exchanged water at 40 ° C. with stirring. And stirred until the carbon dioxide gas disappeared. Next, the total amount was 1,000 g, and the retort pack was filled at 146 ° C. after UHT sterilization. The concentrated composition for reduced beverage thus obtained had a non-epimeric ratio of 41.1% by mass, a nonpolymeric gallate ratio of 44.4% by mass, a caffeine / nonpolymeric catechin ratio of 0.023, and gallic acid of 0 It was 30% by mass. Table 3 shows the composition and physical properties of the concentrated composition for a reduced beverage.
Next, 17.0 g of the obtained concentrated composition was used, and the same composition as in Example 7 was adopted to produce a container-packed reduced beverage by the same method as in Comparative Example 1. Table 4 shows the composition and flavor evaluation results of the packaged reduced beverage.

Comparative Example 3
The same as in Example 7 in the same order as in Comparative Example 2, except that “Purified product 2 of green tea extract containing non-polymer catechins” was changed to “Purified product 3 of green tea extract containing non-polymer catechins”. A packaged reduced beverage of composition was produced. Table 2 shows the composition and flavor evaluation results of the packaged reduced beverage.

  From Tables 2 and 4, it is clear that the container-packed reduced beverages of Examples 1 to 11 have improved balance of bitterness, astringency, sourness and sweetness as compared with the container-packed reduced beverages of Comparative Examples 1 to 3. .

Claims (9)

The manufacturing method of the concentrate composition for reduced drinks containing 0.5-25.0 mass% of non-polymer catechins including the following process of the following order:
(1) A step of mixing hydroxycarboxylic acid with water,
(2) mixing a concentrate and / or purified product of tea extract containing non-polymer catechins with the water,
(3) A step of mixing a carbohydrate with the water. During step (1) and step (2), according to claim pH of the resulting aqueous solution in step (1) comprises a pH adjustment step of adjusting to be within 2.5 to 6.0 1 The manufacturing method of the concentrate composition for reduced drinks of description.   The method for producing a concentrated composition for a reduced beverage according to claim 2, wherein the pH is adjusted by mixing an aqueous solution containing at least one selected from sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and potassium carbonate.   The method for producing a concentrated composition for a reduced beverage according to any one of claims 1 to 3, 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 4, wherein the sugar alcohol is erythritol.   The method for producing a concentrated composition for reduced beverage according to any one of claims 1 to 5, wherein the hydroxycarboxylic acid is ascorbic acid.   The concentrated beverage for reduced beverage according to any one of claims 3 to 6, wherein an aqueous solution containing at least one selected from sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and potassium carbonate is added and then stirred until defoaming. A method for producing the composition.   The method for producing a concentrated composition for reduced beverage according to any one of claims 2 to 7, wherein all of the steps (1) to (3) and the pH adjusting step are performed at 45 ° C or lower.   The reduced drink formed by reduce | restoring the concentrated composition for reduced drinks obtained by the manufacturing method of any one of Claims 1-8.