JP5227109B2 - Method for producing containerized beverage - Google Patents

Description

  The present invention relates to a method for producing a packaged beverage in which an unpleasant taste is suppressed.

  The effects of catechins have been reported to have an action to suppress cholesterol elevation, an action to inhibit α-amylase activity, etc. (Patent Documents 1 and 2). In order to express such a physiological effect, it is effective to ingest a large amount of catechins more simply, and therefore a technique for blending catechins at a high concentration in a beverage has been desired. As one of the methods, there is a method of adding catechins to a beverage in a dissolved state using a concentrate of green tea extract (Patent Document 3) or the like.

  Many attempts have been made to suppress the bitter taste of tea and make it easy to drink. For example, techniques for adding cyclodextrin are known (Patent Documents 4 and 5).

  On the other hand, depending on the method of extracting tea, an unpleasant nasty taste called “egu” may be generated. In addition to tea-based beverages, many attempts have been made to suppress this taste and make it easy to drink. Addition of a plant extract containing spiranthol, a taste improver that is a high-intensity sweetener consisting of bisenin-2, and trehalose The technique to do is known (for example, refer patent documents 6-8).

JP-A-60-156614 JP-A-3-133828 JP 59-219384 A JP 2004-73057 A Japanese Patent Application Laid-Open No. 2004-159641 JP 2006-223104 A JP 2006-238828 A International Publication No. 2004/060077 Pamphlet

However, adding a small amount of sweetener to a beverage containing catechins cannot sufficiently reduce the unpleasant taste, while adding a large amount of sweetener tends to damage the original flavor and aroma of tea. Therefore, there is a limit to the method of suppressing sweet taste by adding a sweetener.
Accordingly, an object of the present invention is to provide a method for producing a packaged beverage in which an unpleasant taste is suppressed, and a packaged beverage obtained by this production method.

  As a result of studying to suppress the taste of packaged beverages containing non-polymer catechins, the present inventors have sterilized tea extracts or tea extracts obtained from tea multiple times under specific conditions. It has been found that a container-packed beverage having a reduced taste is obtained by applying.

That is, this invention provides the manufacturing method of the following container-packed drink.
(1) a step of sterilizing a tea extract or tea extract obtained from tea at a temperature of 80 ° C. or higher and lower than 130 ° C. and an F value of 0.1 minute or more and less than 10 minutes;
A method for producing a packaged beverage comprising a step of sterilizing a mixture containing a tea extract or a tea extract after sterilization at a temperature of 80 to 138 ° C. and an F value of 0.001 to 40 minutes.
(2) a step of sterilizing a tea extract or tea extract obtained from tea at a temperature of 80 ° C. or more and less than 130 ° C. and under an F value of 0.1 minutes or more and less than 10 minutes;
Sterilizing a purified product of green tea extract at a temperature of 80 ° C. or higher and lower than 130 ° C. and an F value of 0.1 minute or more and less than 10 minutes;
A step of sterilizing a mixture containing a tea extract or tea extract after sterilization treatment and a purified product of green tea extract after sterilization treatment at a temperature of 80 to 138 ° C. and an F value of 0.001 to 40 minutes. The manufacturing method of the container-packed drink containing these.
(3) a step of sterilizing the purified product of the green tea extract at a temperature of 80 ° C. or more and less than 130 ° C. and under an F value of 0.1 minutes or more and less than 10 minutes;
A method for producing a packaged beverage comprising a step of sterilizing a mixture containing a purified product of a green tea extract after sterilization at a temperature of 80 to 138 ° C. and an F value of 0.001 to 40 minutes.

  According to the present invention, it is possible to obtain a packaged beverage in which an unpleasant taste is suppressed by a simple operation.

The packaged beverage of the present invention is produced using a tea extract or tea extract obtained from tea. In the present invention, the tea extract is a liquid extracted from tea using water. A liquid that does not undergo concentration or purification. The tea extract is a concept including a concentrate and a purified product of the tea extract, and the concentrate of the tea extract refers to a product obtained by partially removing water from a liquid obtained by extracting tea with water. Examples of the form include various forms such as a solid, an aqueous solution, and a slurry. Examples of commercially available products include concentrates of green tea extracts such as “Polyphenone” from Mitsui Norin Co., Ltd., “Theafuran” from ITO EN, and “Sunphenon” from Taiyo Kagaku Co., Ltd. In addition, a purified tea extract is a product obtained by suspending a concentrate of tea extract in water or a mixture of water and an organic solvent such as ethanol to remove the precipitate, and then distilling off the solvent. Examples include those obtained by further purifying a tea extract extracted from tea with water, or those obtained by directly purifying a tea extract. As the form of the purified tea extract, various forms such as a solid, an aqueous solution, and a slurry are exemplified.
In the present invention, a green tea extract or a green tea extract having a high content of non-polymer catechins is preferably used as the tea extract or tea extract.

  Non-fermented tea can be used as the tea, and as the unfermented tea, the genus Camellia, for example, C. sinensis, C. assamica, Yabuki species, and tea made from tea selected from those hybrids, Examples include green tea such as bancha, gyokuro, tencha, and kettle tea. Semi-fermented tea or fermented tea may also be used as the tea. As the semi-fermented tea or fermented tea, from the tea selected from the genus Camellia, for example, C. sinensis, C. assamica, Yabuki species, and hybrids thereof. Examples thereof include black tea, oolong tea, black tea, etc., produced through a semi-fermentation or fermentation process. Of these, black tea is preferable as the fermented tea, and oolong tea is preferable as the semi-fermented tea.

  In the present invention, not only tea leaves but also stem tea, stick tea, and bud tea can be used. Examples of stem tea include tea stem parts that are usually used as stem tea, and stick tea parts that are the stems and stem parts of tea leaves that are usually used as stick tea. Furthermore, examples of bud tea include soft bud portions that have not yet become leaves and are usually used as bud tea.

  The extraction operation is usually performed using water of 100 ° C. or lower, but a preferable temperature is 50 to 95 ° C., more preferably 60 to 90 ° C., and particularly preferably 65 to 90 ° C. By adopting such temperature conditions, it is possible to obtain a tea extract with a high recovery rate of non-polymer catechins and few miscellaneous components.

  The amount of water used for extraction is preferably 5 to 40 times, particularly 5 to 25 times the weight of tea. The extraction time is not uniform depending on the extraction method and the scale at the time of extraction, but is preferably about 1 to 120 minutes, more preferably 1 to 100 minutes, and particularly preferably 1 to 80 minutes. The water to be used can be appropriately selected from tap water, distilled water, ion-exchanged water, etc., but ion-exchanged water is preferred from the viewpoint of taste.

  As the extraction method, known methods such as kneader extraction, stirring extraction (batch extraction), and countercurrent extraction (drip extraction) can be employed. In addition, the method of filling the column with tea and allowing cold water to pass through the column has a good taste when extraction is performed a plurality of times (see, for example, Japanese Patent No. 3629489). Moreover, you may add organic acids, such as ascorbic acid or its sodium salt, or its salts previously to the water at the time of extraction. Moreover, you may use the method of extracting in so-called non-oxidative atmosphere which ventilates inert gas, such as boiling deaeration and nitrogen gas, and removes dissolved oxygen.

  Next, the tea extract or tea extract (hereinafter referred to as “tea extract or the like”) thus obtained is sterilized to remove unpleasant taste. When drinking tea extract etc., you may feel a different taste from bitterness, but it is generally said that the taste is caused by tea ingredients oxalic acid, protein and fiber is not. The inventors have found that the taste can be removed by subjecting the tea extract or the like to the sterilization treatment described below.

The conditions for the sterilization treatment in this step are as follows.
The sterilization temperature is 80 ° C. or more and less than 130 ° C. From the viewpoint of flavor, the lower limit of the sterilization temperature is 85 ° C., particularly preferably 90 ° C., while the upper limit is preferably 120 ° C., particularly preferably 110 ° C. .
In addition, the F value (refer to the Japanese Society for Antibacterial and Antifungal Society, Antibacterial and Antifungal Handbook, p642 (Gihodo Publishing)) is 0.1 minutes or more, preferably 1 minute or more, particularly preferably 3 minutes or more. . On the other hand, the upper limit of the F value is less than 10 minutes, preferably 8 minutes or less, particularly preferably 6 minutes or less. The F value defines the sterilization temperature of the retort food, and is defined as 121 ° C. (250 ° F.) and 1 minute as F value = 1. By sterilizing under such conditions, the taste of tea extract and the like can be sufficiently removed.

The container-packed beverage of the present invention can be produced by using a purified product of a green tea extract alone or in combination with the above-described tea extract or the like. Similarly sterilized ones are used. As a purified product of the sterilized green tea extract, a purified product prepared after sterilizing the green tea extract or the like may be used, but from the viewpoint of suppressing taste, a purified product is prepared from the green tea extract. It is preferable to use what was sterilized later. In addition, as for sterilization conditions, although heating temperature is 80 degreeC or more and less than 130 degreeC, 85-120 degreeC, especially 90-110 degreeC are preferable. Moreover, although F value is 0.1 minute or more and less than 10 minutes, 0.5 minute or more and less than 8 minutes, Especially 1 minute or more and less than 6 minutes are preferable.
Thus, by using the sterilized product of the purified green tea extract, the taste suppression effect is enhanced. Moreover, it becomes easy to prepare a packaged beverage having a desired non-polymer catechin concentration by using a purified green tea extract together.

As a purified product of the green tea extract used in the present invention, the green tea extract or the concentrate of the green tea extract is suspended in water or an organic solvent aqueous solution, and the resulting precipitate is filtered before activated carbon, acid clay, and activity. What refine | purified by adding at least 1 sort (s) chosen from clay is preferable, and what refine | purified by adding activated carbon and acidic clay or activated clay is especially preferable. Thereby, an unpleasant taste can be further reduced.
The order of bringing the green tea extract or the concentrate of the green tea extract into contact with the activated carbon, the acid clay and the activated clay is not particularly limited. For example, the green tea extract or the concentrate of the green tea extract is dispersed in water or an organic solvent aqueous solution. A method of contacting the activated carbon with acid clay or activated clay after being dissolved is preferably employed.

Examples of the organic solvent used for the purification include alcohols such as methanol and ethanol, ketones such as acetone, and esters such as ethyl acetate. Is preferred. Examples of water include ion-exchanged water, distilled water, tap water, natural water, and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.
The ratio of the green tea extract or green tea extract concentrate to the water or organic solvent aqueous solution is the green tea extract or green tea extract concentrate (in terms of dry mass) with respect to 100 parts by mass of the water or organic solvent aqueous solution. It is preferable in terms of processing efficiency to add 10 to 40 parts by mass, particularly 10 to 30 parts by mass.
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.
The mass ratio of the organic solvent and the water in the aqueous organic solvent solution is 99/1 to 70/30, particularly 97/3 to 75/25, from the viewpoint of improving the concentration of non-polymer catechins and removing the flavor component derived from tea. Is preferred.

As the activated carbon used for the contact treatment, commercially available products can be used. For example, ZN-50 (made by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW-D (made by Kuraray Chemical Co., Ltd.) White birch AW50, white birch A, white birch M, white birch C (manufactured by Takeda Pharmaceutical Company Limited), and the like. 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.
The amount of the activated carbon used is 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, because the purification efficiency and the cake resistance in the filtration step are small. preferable.

Both the acid clay and the 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 (25 ° C., 5 mass% suspension) is 2.5 to 8, particularly 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.
The ratio of the activated carbon to the acid clay and the activated clay is preferably 1 to 10, particularly 1 to 6, with respect to the activated carbon 1 in terms of mass ratio.

In addition, by treating the green tea extract or the concentrate of the green tea extract with water or an organic solvent aqueous solution, or after treating with at least one selected from activated carbon, acid clay, and activated clay, further tannase treatment The gallate body ratio of non-polymer catechins in the purified product of green tea extract can be reduced. Here, in the present invention, tannase treatment refers to treatment with an enzyme having tannase activity, and examples thereof include tannase obtained by culturing tannase-producing bacteria belonging to the genus Aspergillus, Penicillium, and Rhizopus. Of these, those derived from Aspergillus oryzae are preferred.
In the treatment with tannase, tannase is preferably added in a range of 0.5 to 10% by mass with respect to non-polymer catechins in the green tea extract or the concentrate of 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.

  In the tannase treatment, after adding the enzyme having tannase activity, the green tea extract or the concentrate of the green tea extract is kept at 20 to 50 ° C. until the gallate content in the non-polymer catechins reaches 1 to 60% by mass. In particular, it is preferable to hold at 20 to 40 ° C. In this case, the gallate content in the non-polymer catechins is preferably adjusted to 3 to 55% by mass, particularly 5 to 50% by mass. Thereafter, the temperature is raised to the heating temperature as quickly as possible, and heat treatment is performed at the F value to deactivate the tannase and stop the reaction. This makes it possible to simultaneously reduce bitterness and astringency due to tannase treatment and to reduce taste due to heat treatment, thus further reducing the taste while simplifying the manufacturing process and reducing operating costs. A tea extract having a good color tone can be obtained. Moreover, since the fall of a gallate body rate after that can be prevented by the inactivation process of tannase, the tea extract which has the target gallate body rate can be obtained simply.

Next, additives (beverage compositions) are prepared by blending additives as necessary with the tea extract after sterilization. In this case, a concentrated tea extract after sterilization may be used.
Moreover, in the present invention, the concentration of non-polymer catechins is adjusted by adding a purified product of the green tea extract after sterilization to the tea extract after sterilization, and further, if necessary, an additive is added. It is good also as a mixture (beverage composition). Thereby, it becomes easy to prepare a packaged beverage containing a high concentration of non-polymer catechins. Examples of the blending method include a method of blending a tea extract after sterilization treatment with an aqueous solution of a purified product of green tea extract after sterilization treatment or a purified product of green tea extract after sterilization treatment.

A sweetener can be mix | blended as an additive. Examples of the sweetening agent include carbohydrates and sugar alcohols.
Carbohydrates 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.

As the carbohydrate, non-reducing sugars or sugar alcohols are more preferable in order to improve the storage stability of non-polymer catechins and obtain an optimum sweetness, and sugar alcohols are particularly preferable from the viewpoint of calories. Moreover, these can also be used together.
Non-reducing saccharides include oligosaccharides, and examples include disaccharides such as sucrose, maltose, lactose, cellobiose, trehalose, trisaccharides such as raffinose, panose, merezitose, 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.
As the sugar alcohol, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose, mannitol, tagatose and the like are preferable. Among these carbohydrates, erythritol, which has a low calorie content, is optimal.

  These sweeteners are preferably blended in an amount of 0.0001 to 20% by mass, further 0.001 to 15% by mass, and particularly 0.01 to 10% by mass in the packaged beverage of the present invention. The packaged beverage of the present invention preferably has a sweetness degree of 2 or more when sucrose is 1 (reference: JISZ8144, sensory evaluation analysis-term, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method Beverage Dictionary 4-2 Sweetness 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 sense of being caught in the throat due to sweetness and to improve the feeling over the throat. These carbohydrates include those derived from tea components.

  The packaged beverage of the present invention may further contain a natural sweetener or artificial sweetener other than the carbohydrate. The compounding quantity is 0.0001-20 mass% in the container-packed drink of this invention, 0.001-15 mass%, The quantity used as 0.001-10 mass% especially is preferable. Examples of artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester sweetener, L-aspartyl-D-alanine amide, L-aspartyl-D-serine amide , L-aspartyl-hydroxymethylalkanamide sweetener, high-intensity sweeteners such as L-aspartyl-1-hydroxyethylalkanamide sweetener, thaumatin, glycyrrhizin, synthetic alkoxy aromatic compounds, and the like. In addition, stevioside and other natural source sweeteners can be used.

  The container-packed beverage of the present invention can contain sodium and potassium. Here, the total concentration of sodium and potassium is preferably an amount of 0.001 to 0.5% by mass in the packaged beverage of the present invention.

  Specific examples of sodium 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 may be blended, and those derived from added fruit juice or tea ingredients are also included. The higher the sodium concentration, the higher the degree of beverage discoloration. Further, from the viewpoint of physiological effect and stability, the amount of sodium is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass in the packaged beverage of the present invention. More preferably, the amount is 0.003 to 0.2% by mass.

  Specific examples of potassium include potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate and the like or mixtures thereof Potassium salts may be added, and those derived from added fruit juice or tea components are also included. The potassium concentration has a greater effect on the color tone when stored at high temperatures for a long period of time compared to the sodium concentration. From the viewpoint of stability, the compounding amount of potassium is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and still more preferably 0 in the packaged beverage of the present invention. 0.003 to 0.12% by mass.

  In the packaged beverage of the present invention, one or more selected from hydroxycarboxylic acid, succinic acid, fumaric acid, phosphoric acid, and salts thereof can be blended as an acidulant. In order to obtain an appropriate acidity, a combination of these acids and their salts is preferable. Examples thereof include sodium fumarate. Other acidulants include adipic acid and fruit juices extracted from natural ingredients. These acidulants are preferably blended in the container-packed beverage of the present invention in an amount of 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass. Inorganic acids and inorganic acid salts can also be used. Inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, dihydrogen phosphate. Examples include sodium, trisodium metaphosphate, and tripotassium phosphate. These inorganic acids and inorganic acid salts are preferably blended in an amount of 0.01 to 0.5% by mass, particularly 0.02 to 0.3% by mass, in the packaged beverage.

  In the packaged beverage of the present invention, a flavor (flavor) or fruit juice (fruit juice) can be blended in order to enhance palatability. Specific examples are natural or synthetic fragrances and fruit juices, which can be selected from fruit juices, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavors, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. The juice can be apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kyui, pineapple, passion fruit, mango, guava, raspberry and cherry. Preferably, citrus juice, grapefruit, orange, lemon, lime, mandarin, mango, passion fruit and guava juice, or mixtures thereof are most preferred. It is preferable to mix the fruit juice in an amount of 0.001 to 20% by weight and further 0.002 to 10% by weight in the packaged beverage. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. Various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc. can be used in conjunction with the citrus flavor. 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 can mix | blend the quantity used as 0.0001 to 5 weight% in a packaged drink, Preferably it is 0.001 to 3 weight%.

  The container-packed beverage of the present invention can further contain minerals other than sodium and potassium. 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. These minerals are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US 2005/0003068 description: US Reference Daily Intake).

  The container-packed beverage of the present invention can further contain vitamins, and preferably vitamin A, vitamin B, and vitamin E are added. Other vitamins such as vitamin D may also be added. Vitamin B includes vitamin B group selected from inositol, thiamine hydrochloride, thiamine nitrate, riboflavin, sodium riboflavin 5′-phosphate ester, niacin, nicotinamide, calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, folic acid, and biotin. Can be mentioned. These vitamins are preferably at least 10% by mass or more of the daily required amount per beverage (US RDI standard: US 2005/0003068 description: US Reference Daily Intake).

  In addition to tea-derived components, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, quality stabilizers, etc. are added to the packaged beverage of the present invention. You may mix | blend an agent individually or in combination.

  The mixture (beverage composition) is sterilized at a temperature of 80 to 138 ° C. and under an F value of 0.001 to 40 minutes. The sterilization may be performed after filling a container or the like. It may be performed before filling. For example, sterilization can be performed after filling a container such as a molded container (so-called PET bottle), a metal can, or a bottle containing polyethylene terephthalate as a main component.

  Examples of the sterilization method include UHT sterilization and retort sterilization, which are general methods for producing beverages. In the present invention, it is preferable to change the F value depending on the pH of the beverage. For example, in the case of a neutral beverage having a pH of 5.0 to 6.5 (25 ° C., hereinafter the same), the F value is 0.00. 5 to 40 minutes are preferable, 5 to 40 minutes are more preferable, and 10 to 40 minutes are particularly preferable. In the case of an acidic beverage having a pH of 2.0 to less than 5.0, the F value is preferably 0.001 to 0.5 minutes, particularly preferably 0.001 to 0.1 minutes, from the viewpoint of avoiding flavor deterioration due to heating. . In addition, although sterilization temperature is 80-138 degreeC regardless of liquidity, from a viewpoint of the flavor after sterilization, Preferably it is 85-135 degreeC, Most preferably, it is 90-131 degreeC.

  Further, in the present invention, those that cannot be UHT sterilized or retort sterilized, such as a paper container combined with a metal foil or a plastic film, are, for example, fixed after being sterilized under the same conditions as described above using a plate heat exchanger or the like. A method of cooling to a temperature and filling the container is adopted. 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.

  Thus, although the container-packed drink of the present invention is obtained, the content of (A) non-polymer catechins in the container-packed drink is preferably 0.05 to 0.5% by mass, more preferably 0.08. It is -0.25 mass%, Most preferably, it is 0.1-0.2 mass%. When the content of the non-polymer catechins is in the above range, a large amount of the non-polymer catechins can be easily ingested, and it is preferable from the viewpoint that the flavor change is small. Here, (A) non-polymer catechins are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc. The concentration of non-polymer catechins is defined based on the total amount of the above eight types.

  The gallate content of (B) non-polymer catechins in (A) non-polymer catechins is preferably 5 to 50% by mass, more preferably 30 to 50% by mass, and still more preferably 40 to 50% by mass. It is. Here, (B) the rate of the non-polymer catechins is the ratio of the generic gallate composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate to (A) non-polymer catechins. Say.

  Moreover, since the aftertaste will improve if the density | concentration of the non-polymer catechin gallate body in the container-packed drink of this invention is the range of 30-100 mg / 100mL, it is preferable.

  The mass ratio [(C) / (A)] between (A) non-polymer catechins and (C) caffeine is preferably 0.0001 to 0.16, more preferably 0.001 to 0. .15, more preferably 0.01 to 0.14, particularly preferably 0.05 to 0.13. When the ratio of caffeine to non-polymer catechins is in the above range, the flavor balance is sufficient, which is also preferable from the viewpoint of the color tone of the beverage. Caffeine may be caffeine that is naturally present in perfumes, fruit juices and other components such as tea extract used as a raw material, or may be newly added caffeine.

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, as a non-tea type | system | group drink, it can also be set as a functional drink, For example, enhanced water, bottled water, a sports drink, a near water etc. are mentioned, Furthermore, it can also be set as an effervescent drink. In order to make an effervescent beverage, for example, lemon and lime flavor, citrus flavor, cola flavor and the like are further blended, and carbonic acid is filled in a pressure resistant container at a gas pressure of 1 to 4 kg / cm ² .

  The calorie of the packaged beverage of the present invention is preferably 40 kcal / 240 mL or less, which is a low calorie, more preferably 2 to 35 kcal / 240 mL or less, and particularly preferably 3 to 30 kcal / 240 mL or less.

  From the viewpoint of flavor and storage stability, the container-packed beverage of the present invention has a pH (25 ° C.) of 2.5 to 6.5, 2.5 to 6.2, 2.8 to 5.0, 3.0 to 3.0. 4.5, especially 3.8 to 4.2 is preferred. That is, when the pH is 2.5 to 6.5, a decrease in non-polymer catechins due to a reaction with a carbohydrate used in combination during long-term storage is prevented. Adjustment of pH can be made into the said range with ascorbic acid or its salt, a citric acid, etc., By this, it becomes a drink which can be stored for a long term and has moderate acidity.

(Measurement of non-polymer catechins and caffeine)
The sample was diluted to 100 g with ion-exchanged water, filtered through a membrane filter (0.8 μm), and then diluted with distilled water, and the sample was packed into an octadecyl group-introduced packed column L-column TM ODS (4.6 mmφ). × 250 mm: Measured by a gradient method at a column temperature of 35 ° C. using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation equipped with a chemical substance evaluation research organization. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

Concentration gradient condition (volume%)
Time Mobile phase A Mobile phase B
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
62 minutes 97% 3%

[Evaluation of taste]
A drinking test was conducted by 5 panelists on the containerized beverage after storage. The evaluation item is the strength of the taste remaining after drinking, and the individual evaluation results were summarized after consultation.
(Evaluation criteria)
A: Excellent for drinking as a beverage.
B: There is no problem in drinking as a beverage.
C: Although it is a little inferior as a drink, it can drink.
D: It has a different taste and is not suitable for drinking.

Example 1
(Manufacture of green tea extract 1)
In a kneader, 4,320 g of ion-exchanged water heated to 65 ° C. and 144 g of green tea leaves from Miyazaki were put and extracted with stirring for 5 minutes. Thereafter, the extract from which tea leaves were removed with a tea leaf separation plate was transferred to a beaker and immersed in a warm bath set at 98 ° C. for 13 minutes to sterilize by heating (F value: 4 minutes). Thereafter, the mixture was cooled to 25 ° C. or lower to obtain a green tea extract 1.
(Production of purified green tea extract 1)
100 g of a commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) was suspended in 900 g of a 95% by weight ethanol aqueous solution under a stirring condition of 25 ° C. and 200 r / min, and activated carbon (Kuraray Coal). After adding 20 g of GLC (manufactured by Kuraray Chemical Co., Ltd.) and 50 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. 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. Subsequently, under a stirring condition of 22 ° C. and 150 r / min, a solution in which 2.7 g of tannase KTFH (Industrial Grade, 500 U / g or more, manufactured by Kikkoman) was dissolved in 10.7 g of ion-exchanged water was added for 30 minutes. The enzyme reaction was terminated when the pH later dropped to 4.24. Next, the stainless steel container is immersed in a 95 ° C warm bath and held at 98 ° C for 13 minutes (F value 4 minutes) to completely inactivate the enzyme activity and simultaneously sterilize, cool to 25 ° C, and concentrate. Thereafter, a purified product 1 of green tea extract was obtained.
(Manufacture of packaged green tea beverages)
The green tea extract 1 was mixed with cyclodextrin and sodium ascorbate to obtain a blended solution. Subsequently, the purified product 1 of the green tea extract and the preparation liquid were mixed, and after adjusting the concentration of non-polymer catechins in the tea beverage, the green tea flavor was added, and the pH was adjusted with 10% by mass of sodium bicarbonate water. Then, this liquid was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 1 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Example 2
(Manufacture of green tea extract 2)
100 g of green tea leaves from Miyazaki were packed into a closed extraction column (inner diameter 70 mm, height 137 mm), and 3,000 g of ion-exchanged water heated to 65 ° C. was applied from the bottom of the column to the top at a rate of 0.5 L / min for 15 minutes. After circulating, it was collected in a tank. At this time, the initial tea leaf preparation height was 75 mm, the linear velocity was 13.0 cm / min, and the average residence time was 1.1 min. Next, the extract collected in the tank was sterilized by heating at 98 ° C. for 13 minutes (F value: 4 minutes). Thereafter, the mixture was cooled to 25 ° C. or lower to obtain a green tea extract 2.
(Production of purified green tea extract 1)
In the same manner as in Example 1, a purified product 1 of green tea extract was obtained.
(Manufacture of packaged green tea beverages)
A packaged green tea beverage was obtained in the same manner as in Example 1 except that the green tea extract 2 was used instead of the green tea extract 1. Table 1 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Example 3
(Manufacture of green tea extract 1)
Green tea extract 1 was obtained in the same manner as in Example 1.
(Production of purified green tea extract 2)
1,200 g of Kenya CTC green tea leaves were extracted with 24,000 g of 90 ° C. deionized water for 10 minutes, cooled and squeezed, and then filtered through a wire mesh to recover 19,120 g of green tea extract. Next, after performing the concentration operation, it was sterilized by passing it through a heat exchanger set at 98 ° C. with a residence time of 13 minutes (F value 4 minutes), then spray-dried and 382 g of green tea extract Of concentrate was obtained. 100 g of the obtained green tea extract concentrate was dispersed in 900 g of 90.0% by mass ethanol, aged for 30 minutes, filtered through No. 2 filter paper and 0.2 μm pore size filter paper, and 200 mL of water was added and concentrated under reduced pressure. To obtain a purified product 2 of green tea extract.
(Manufacture of packaged green tea beverages)
A packaged green tea beverage was obtained in the same manner as in Example 1, except that the purified green tea extract 2 was used instead of the purified green tea extract 1. Table 1 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Example 4
(Manufacture of green tea extract concentrate)
In a beaker equipped with a stirrer, 8,640 g of ion-exchanged water heated to 65 ° C. and 288 g of Chinese green tea leaves were added and extracted with stirring for 5 minutes. Thereafter, the extract from which the tea leaves were removed was transferred to a beaker, immersed in a warm bath set at 98 ° C. for 13 minutes and sterilized by heating (F value: 4 minutes). Thereafter, the mixture was cooled to 25 ° C. or lower to obtain a green tea extract. Next, concentration operation and spray drying were performed to obtain 150 g of a green tea extract concentrate.
(Production of purified green tea extract 1)
In the same manner as in Example 1, a purified product 1 of green tea extract was obtained.
(Manufacture of packaged green tea beverages)
A purified product 1 of green tea extract, a concentrate of green tea extract, anhydrous citric acid, and 10% by mass sodium bicarbonate water were dissolved in water. Next, anhydrous crystalline fructose, erythritol, anhydrous citric acid, ascorbic acid, green tea fragrance, 10% by mass sodium bicarbonate water was added to adjust the pH, and the total amount was 1,000 g. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 1 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Example 5
(Manufacture of concentrate of tea extract)
Into a beaker equipped with a stirrer, 8,640 g of ion-exchanged water heated to 85 ° C. and 288 g of CTC tea leaves from Kenya were placed and extracted with stirring for 5 minutes. The extract from which tea leaves were removed was transferred to a beaker and immersed in a warm bath set at 98 ° C. for 13 minutes (F value 4 minutes). Thereafter, the mixture was cooled to 25 ° C. or lower to obtain a black tea extract. Next, concentration operation and spray drying were performed to obtain 150 g of a black tea extract concentrate.
(Production of purified green tea extract 1)
In the same manner as in Example 1, a purified product 1 of green tea extract was obtained.
(Manufacture of packed tea beverages)
A purified product 1 of green tea extract, a concentrate of black tea extract, anhydrous citric acid, and 10% by mass sodium bicarbonate water were dissolved. Next, anhydrous crystalline fructose, erythritol, ascorbic acid and black tea flavor were added to make the total amount 1,000 g. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 98 ° C., sterilization time 0.5 minutes, F value 0.0015 minutes). Table 1 shows the composition of the obtained packaged black tea beverage and the results of evaluation of the taste.

Example 6
(Manufacture of oolong tea extract 1)
281 g of Oolong tea leaves were charged into a column type extractor having an inner diameter of 97 mm equipped with an 80 mesh wire netting, and the top surface of the tea leaves was flattened so that the height was uniform. Subsequently, 0.40 mass% sodium bicarbonate water (70 ° C.) was supplied by showering from above the column, and at the same time, the extract was extracted from the bottom of the column. After supplying 5 times the mass of the oolong tea leaves, the extract was continuously extracted from the bottom of the column while supplying the shower instead of ion-exchanged water (90 ° C.). When the mass of the extracted extract became 50 times the mass of the oolong tea leaves, the oolong tea extract was mixed uniformly. Next, the extract collected in the tank was sterilized by heating at 98 ° C. for 13 minutes (F value: 4 minutes). Thereafter, the oolong tea extract 1 was obtained by cooling to 25 ° C. or lower.
(Production of purified green tea extract 1)
In the same manner as in Example 1, a purified product 1 of green tea extract was obtained.
(Manufacture of container-packed oolong tea drinks)
Cyclodextrin and sodium ascorbate were blended with Oolong tea extract 1 to obtain a mixed solution. Next, the purified product 1 of green tea extract and the preparation liquid were mixed, and after adjusting the concentration of non-polymer catechins in oolong tea beverage, oolong tea fragrance was added, and pH was adjusted with sodium bicarbonate. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 1 shows the composition of the obtained container-packed oolong tea beverage and the results of evaluation of the taste.

Example 7
(Manufacture of non-tea beverages in containers)
To the purified product 1 of green tea extract obtained in Example 1, anhydrous crystalline glucose, erythritol, sucralose, anhydrous citric acid, sodium citrate, ascorbic acid, salt, grapefruit flavor, grapefruit juice, cyclodextrin were added, The total amount was changed to 1,000 g with exchange water. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 98 ° C., sterilization time 0.5 minutes, F value 0.0015 minutes). Table 1 shows the composition of the obtained container-packed non-tea beverage and the evaluation results of the taste.

Example 8
(Manufacture of non-tea beverages in containers)
The purified green tea extract 1 obtained in Example 1, anhydrous citric acid, and 10% by weight aqueous sodium bicarbonate were dissolved. Next, anhydrous crystalline fructose, erythritol, ascorbic acid, and lemon lime flavor were added to this liquid to make a total amount of 1,000 g. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 98 ° C., sterilization time 0.5 minutes, F value 0.0015 minutes). Table 1 shows the composition of the obtained container-packed non-tea beverage and the evaluation results of the taste.

Comparative Example 1
(Manufacture of green tea extract 3)
Green tea extract 3 was produced in the same manner as in Example 1 except that heat sterilization was not performed.
(Production of purified product 3 of green tea extract)
A purified green tea extract 3 was produced in the same manner as in Example 3 except that heat sterilization was not performed.
(Manufacture of packaged green tea beverages)
The green tea extract 3 was mixed with cyclodextrin and sodium ascorbate to obtain a preparation. Next, the purified product 3 of the green tea extract and the preparation liquid were mixed, and after adjusting the concentration of non-polymer catechins in the tea beverage, the green tea flavor was added, and the pH was adjusted with 10% by mass sodium bicarbonate water. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 2 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Comparative Example 2
(Manufacture of green tea extract 4)
In a kneader, 4,320 g of ion-exchanged water heated to 65 ° C. and 144 g of green tea leaves from Miyazaki were put and extracted with stirring for 5 minutes. Thereafter, the extract from which tea leaves were removed with a tea leaf separation plate was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.1 minutes, F value 15 minutes). Then, it cooled to 25 degrees C or less, and the green tea extract 4 was obtained.
(Production of purified product 3 of green tea extract)
A purified product 4 of green tea extract was produced in the same manner as in Example 3, except that heat sterilization was performed at 138 ° C. and a sterilization time of 0.1 minutes (F value: 15 minutes).
(Manufacture of packaged green tea beverages)
The green tea extract 4 was mixed with cyclodextrin and sodium ascorbate to obtain a mixed solution. Next, the purified product 4 of green tea extract and the preparation liquid were mixed, and after adjusting the concentration of non-polymer catechins in the tea beverage, a green tea flavor was added, and the pH was adjusted with 10% by mass of sodium bicarbonate water. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 2 shows the composition of the obtained packaged green tea beverage and the results of evaluation of the taste.

Comparative Example 3
(Manufacture of oolong tea extract 2)
Oolong tea extract 2 was produced in the same manner as in Example 6 except that heat sterilization was not performed.
(Production of purified product 3 of green tea extract)
A purified green tea extract 3 was produced in the same manner as in Example 3 except that heat sterilization was not performed.
(Manufacture of container-packed oolong tea drinks)
Cyclodextrin and sodium ascorbate were blended with Oolong tea extract 2 to obtain a mixed solution. Subsequently, the purified product 3 of the green tea extract and the preparation liquid were mixed, and after adjusting the concentration of non-polymer catechins in the oolong tea beverage, oolong tea fragrance was added, and the pH was adjusted with 10% by mass of sodium bicarbonate water. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 138 ° C., sterilization time 0.5 minutes, F value 40 minutes). Table 2 shows the composition of the container-packed oolong tea beverage obtained and the results of evaluation of the taste.

Comparative Example 4
(Manufacture of non-tea beverages in containers)
Glucose, erythritol, sucralose, citric acid, sodium citrate, ascorbic acid, salt, grapefruit flavor, grapefruit juice, cyclodextrin are added to the purified product 3 of the green tea extract obtained in Comparative Example 1, and ion-exchanged water is used. The total amount was 1,000 g. Finally, this solution was subjected to UHT sterilization treatment (sterilization temperature 98 ° C., sterilization time 0.5 minutes, F value 0.0015 minutes). Table 2 shows the composition of the obtained non-tea beverage packaged and the evaluation results of the taste.

  From Tables 1 and 2, it is clear that the packaged beverages obtained by the production method of the present invention have a reduced taste.

Claims (7)

A step of sterilizing a tea extract or tea extract obtained from tea at a temperature of 80 ° C. or more and less than 130 ° C. and under an F value of 0.1 minutes or more and less than 10 minutes;
Sterilizing a purified product of green tea extract at a temperature of 80 ° C. or higher and lower than 130 ° C. and an F value of 0.1 minute or more and less than 10 minutes;
A step of sterilizing a mixture containing a tea extract or tea extract after sterilization treatment and a purified product of green tea extract after sterilization treatment at a temperature of 80 to 138 ° C. and an F value of 0.001 to 40 minutes. The manufacturing method of the container-packed drink containing these. The production method according to claim 1, wherein the tea extract or tea extract is obtained from green tea. Tea extract or tea extract is obtained from a semi-fermented tea or tea, a manufacturing method of placing serial to claim 1.   (A) The manufacturing method of any one of Claims 1-3 whose content of non-polymer catechins is 0.05-0.5 mass%.   (B) The manufacturing method of any one of Claims 1-4 whose gallate body rate of non-polymer catechin is 5-50 mass%.   At least one selected from activated carbon, acid clay and activated clay before the purified green tea extract is suspended in water or an organic solvent aqueous solution and the resulting precipitate is filtered. The manufacturing method of any one of Claims 1-5 which is refine | purified by adding.   A packaged beverage obtained by the production method according to any one of claims 1 to 6.