CN113573591B - Beverage composition - Google Patents
Beverage composition Download PDFInfo
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- CN113573591B CN113573591B CN202080020776.3A CN202080020776A CN113573591B CN 113573591 B CN113573591 B CN 113573591B CN 202080020776 A CN202080020776 A CN 202080020776A CN 113573591 B CN113573591 B CN 113573591B
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- beverage
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- beverage composition
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 251
- 239000000203 mixture Substances 0.000 title claims abstract description 90
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 86
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 51
- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 claims abstract description 44
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000005487 catechin Nutrition 0.000 claims abstract description 38
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 claims abstract description 35
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229920000642 polymer Polymers 0.000 claims abstract description 32
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 9
- 229950001002 cianidanol Drugs 0.000 claims abstract description 9
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical group OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 21
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- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 4
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 4
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 claims description 4
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 claims description 2
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- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 claims description 2
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 claims description 2
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 claims description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 claims description 2
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 claims description 2
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 claims description 2
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 239000000243 solution Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 239000003153 chemical reaction reagent Substances 0.000 description 10
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- 235000018597 common camellia Nutrition 0.000 description 9
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- 235000021580 ready-to-drink beverage Nutrition 0.000 description 9
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- SMDOOINVMJSDPS-UHFFFAOYSA-N Astragaloside Natural products C1=C(O)C(OC)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)OC2C(C(OC3C(C(O)C(O)C(CO)O3)O)C(O)C(CO)O2)O)=C1 SMDOOINVMJSDPS-UHFFFAOYSA-N 0.000 description 7
- QMNWISYXSJWHRY-XWJCTJPOSA-N astragaloside Chemical compound O1[C@H](C(C)(O)C)CC[C@]1(C)[C@@H]1[C@@]2(C)CC[C@]34C[C@]4(CC[C@H](O[C@H]4[C@@H]([C@@H](O)[C@H](O)CO4)O)C4(C)C)C4[C@@H](O[C@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)CC3[C@]2(C)C[C@@H]1O QMNWISYXSJWHRY-XWJCTJPOSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
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- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000000752 ionisation method Methods 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a beverage composition comprising the following components (A), (B) and (C): 0.030 to 0.10% by mass of (A) a non-polymer catechin, (B) 1 or more selected from ethanol, propylene glycol and glycerin, and (C) astragalin, wherein the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.060 to 2.0, and the mass ratio [ (C)/(A) ] of the component (C) to the component (A) is 1.0X10 ‑3～20×10‑3.
Description
Technical Field
The present invention relates to a beverage composition.
Background
Since the nonpolymeric catechins are 1 kind of polyphenol compounds contained in tea leaves of camellia genus and have various physiological activities, they are attracting attention for use in foods and drinks. Among them, tea beverages are in increasing demand because they can be easily taken as lifestyle, but tea beverages which are originally strong in aroma and have a prominent sweet taste and suppressed bitterness or astringency tend to be popular.
It has been reported that a tea beverage having a reduced caffeine content can be obtained by adding a certain amount of ethanol to a tea beverage (patent document 1). In addition, there has been reported a packaged beverage having a strong tea flavor, which is obtained by heating a beverage containing non-polymer catechins in a state where the non-polymer catechins coexist with ethanol in a specific amount, filling the beverage into a container, sealing the container, and then gradually cooling the packaged beverage (patent document 2). Further, it has been reported that a packaged tea beverage which can maintain the flavor and taste for a long period of time can be obtained by adding a specific amount of a sulfonium methioninate to a tea beverage or adding a specific amount of ethanol or propylene glycol to a tea beverage and subjecting the tea beverage to heat sterilization under specific conditions to compensate for the flavor and taste of the tea beverage reduced by heat sterilization (patent document 3).
On the other hand, astragalin is 1 kind of polyphenol compound contained in persimmon leaf or mulberry leaf, and has been reported to have antiallergic effect. Regarding the physiological effects of such astragalin, studies have been made on the use of astragalin in foods and beverages, and for example, it has been reported that the absorption of astragalin is improved by adding 1 or 2 or more kinds of sugar selected from fructose, galactose, lactose and glucose to astragalin (patent document 4). In addition, a mixed tea beverage obtained by mixing a mulberry leaf extract, a brown rice extract, and a green tea extract has also been proposed (patent document 5).
(Patent document 1) Japanese patent application laid-open No. 2015-122968
(Patent document 2) Japanese patent application laid-open No. 2016-123416
(Patent document 3) Japanese patent application laid-open No. 2016-154500
(Patent document 4) Japanese patent application laid-open No. 2002-29441
(Patent document 5) Japanese patent application laid-open No. 2007-282632
Disclosure of Invention
The present invention provides a beverage composition comprising the following components (A), (B) and (C):
(A) 0.030 to 0.10 mass% of non-polymer catechins,
(B) More than 1 kind selected from ethanol, propylene glycol and glycerol
(C) Astragalin and
The mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.060-2.0,
The mass ratio [ (C)/(A) ] of the component (C) to the component (A) was 1.0X10- -3～20×10-3.
Detailed Description
If a beverage composition with enhanced non-polymer catechins is produced, enhancement of physiological effects can be expected, but the non-polymer catechins have astringency, and therefore, there is a limit in increasing the concentration of the non-polymer catechins.
The present invention relates to a beverage composition having enhanced non-polymer catechins and suppressed astringency.
Technical means for solving the technical problems
As a result of intensive studies in view of the above-described problems, the present inventors have found that a beverage composition having enhanced non-polymer catechins and suppressed astringency can be obtained by containing astragalin and a specific alcohol, which are known as astringents, in a predetermined amount ratio to the non-polymer catechins in the beverage composition having enhanced non-polymer catechins.
According to the present invention, a beverage composition having enhanced polymer catechins and suppressed astringency can be provided.
The beverage composition of the present invention contains non-polymer catechins as component (a). In the present specification, "(a) non-polymer catechins" include non-gallate forms such as catechin, gallocatechin, epicatechin, epigallocatechin, and the like; is also called as gallate body such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. In the present invention, at least 1 of the above 8 non-polymer catechins may be contained. The source of the component (a) is not particularly limited as long as it is generally used in the field of foods and beverages, and may be, for example, a chemical synthetic product or an extract obtained from a plant containing non-polymer catechins.
In the beverage composition of the present invention, the content of the component (a) is preferably 0.030 to 0.10% by mass, more preferably 0.035% by mass or more, still more preferably 0.045% by mass or more, still more preferably 0.052% by mass, from the viewpoint of strengthening of non-polymer catechins, and preferably 0.095% by mass or less, more preferably 0.088% by mass, still more preferably 0.086% by mass or less, from the viewpoint of suppressing astringency. The content of the component (a) in the beverage composition of the present invention is preferably 0.035 to 0.095% by mass, more preferably 0.045 to 0.088% by mass, and still more preferably 0.052 to 0.086% by mass. The content of the component (A) is defined based on the total amount of the 8 kinds of non-polymer catechins. The content of the component (a) can be measured by an analysis method suitable for measuring the condition of a sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in the following examples is exemplified. In the measurement, the sample may be lyophilized as required to conform to the detection region of the device, or the inclusion in the sample may be removed to conform to the separation capability of the device, or the like.
In the packaged tea beverage of the present invention, the type of component (a) is not particularly limited, and the ratio of gallate in the non-polymer catechins (gallate percentage) is preferably 0 to 85% by mass, more preferably 20 to 75% by mass, still more preferably 30 to 65% by mass, still more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass, from the viewpoint of suppression of astringency. In the present specification, "gallate body ratio" means a mass ratio of the above-mentioned 4 kinds of gallate bodies to 8 kinds of nonpolymeric catechins.
The beverage composition of the present invention contains 1 or more selected from ethanol, propylene glycol and glycerin as component (B). These 3 kinds of alcohols may be contained alone or in any combination of 2 or more kinds, and propylene glycol is preferably contained from the viewpoint of suppressing astringency.
The content of the component (B) in the beverage composition of the present invention is preferably 0.0020% by mass or more, more preferably 0.0030% by mass or more, still more preferably 0.0060% by mass or more, still more preferably 0.0075% by mass or more, from the viewpoint of astringency inhibition, and is preferably 0.20% by mass or less, more preferably 0.15% by mass or less, still more preferably 0.12% by mass or less, still more preferably 0.080% by mass or less, and particularly preferably 0.060% by mass or less, from the viewpoint of offensive odor inhibition. The content of the component (B) in the beverage composition of the present invention is preferably 0.0020 to 0.20 mass%, more preferably 0.0030 to 0.15 mass%, even more preferably 0.0060 to 0.12 mass%, even more preferably 0.0075 to 0.080 mass%, and even more preferably 0.0075 to 0.060 mass%. In the present specification, the content of the component (B) is the total content of ethanol, propylene glycol, and glycerin. The content of the component (B) can be analyzed by a generally known method. Specifically, the method described in the following examples is exemplified.
The beverage composition of the present invention contains astragalin as the ingredient (C). Here, "astragalin" in the present specification is a compound in which glucose is bonded to the 3-position of kaempferol. Component (C) may be derived from a raw material or may be newly added. The source of the component (C) is not particularly limited as long as it is generally used in the field of foods and beverages, and may be, for example, a chemical synthetic product or an extract extracted from a plant containing astragalin. Examples of the commercial products of the component (C) include: kaempferol3-beta-D-glucopyranoside (Kaempferol-beta-D-glucopyranoside) (manufactured by Sigma-Aldrich Japan K.K.), and the like.
The content of the component (C) in the beverage composition of the present invention is preferably 0.50 mass ppm or more, more preferably 0.70 mass ppm or more, still more preferably 0.90 mass ppm or more, still more preferably 1.1 mass ppm or more, still more preferably 1.5 mass ppm or more, particularly preferably 2.5 mass ppm or more, and preferably 20 mass ppm or less, still more preferably 15 mass ppm or less, and still more preferably 8.0 mass ppm or less, from the viewpoint of suppressing astringency. The content of the component (C) in the beverage composition of the present invention is preferably 0.50 to 20 mass ppm, more preferably 0.70 to 15 mass ppm, still more preferably 0.90 to 15 mass ppm, still more preferably 1.1 to 15 mass ppm, still more preferably 1.5 to 15 mass ppm, and particularly preferably 2.5 to 8.0 mass ppm. The content of the component (C) can be measured by an analysis method suitable for measuring the condition of a sample among commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in the following examples is exemplified. In the measurement, the sample may be lyophilized as required to conform to the detection region of the device, or the inclusion in the sample may be removed to conform to the separation capability of the device, or the like.
In the beverage composition of the present invention, the mass ratio [ (B)/(a) ] of the component (a) to the component (B) is 0.060 to 2.0, preferably 0.070 or more, more preferably 0.090 or more, further preferably 0.10 or more from the viewpoint of astringency inhibition, and further preferably 1.8 or less, more preferably 1.6 or less, further preferably 1.4 or less, further more preferably 1.2 or less, and particularly preferably 1.0 or less from the viewpoint of offensive odor inhibition. The mass ratio [ (B)/(A) ] is preferably in the range of 0.070 to 1.8, more preferably in the range of 0.090 to 1.6, still more preferably in the range of 0.10 to 1.4, still more preferably in the range of 0.10 to 1.2, and even more preferably in the range of 0.10 to 1.0.
The mass ratio [ (C)/(a) ] of the component (a) to the component (C) in the beverage composition of the present invention is 1.0×10 -3～20×10-3, preferably 1.1×10 -3 or more, more preferably 1.3×10 -3 or more, still more preferably 1.5×10 -3 or more, and preferably 18×10 -3 or less, more preferably 15×10 -3 or less, still more preferably 12×10 -3 or less, from the viewpoint of suppressing astringency. The mass ratio [ (C)/(A) ] is preferably 1.1X10- -3～18×10-3, more preferably 1.3X10- -3～15×10-3, and still more preferably 1.5X10- -3～12×10-3. The mass ratio [ (C)/(A) ] is calculated by matching the unit of the content of the component (A) with the unit of the content of the component (C).
The beverage composition of the present invention may contain 1 or 2 or more kinds of additives such as sweetener, sour agent, vitamin, mineral, ester, emulsifier, preservative, flavoring agent, fruit juice extract, vegetable extract, nectar extract, and quality stabilizer, as required. The content of the additive may be appropriately set within a range that does not impair the object of the present invention.
The beverage composition of the present invention may be in a liquid form or a solid form, for example, and may be in an appropriate form.
For example, when the beverage composition of the present invention is in a liquid form, the beverage may be in the form of not only an RTD (ready-to-drink beverage) but also a reduced beverage concentrate, jelly, concentrated liquid, syrup, or the like. Among them, RTD (ready-to-drink beverage) is preferable from the viewpoint of convenience. Here, the term "RTD" as used herein refers to a beverage that can be directly consumed without dilution. In the case of jelly, the solid content concentration is not particularly limited as long as the beverage can be sucked from the mouthpiece or the straw provided in the container, and can be appropriately selected. In the case where the beverage composition of the present invention is in the form of a solid, the shape thereof is not particularly limited as long as it is a solid at ordinary temperature (20 ℃ ±15 ℃), and it may be in various shapes such as a powder, a granule, a skin, a stick, a plate, a block, and the like. The solid content in the solid beverage composition of the present invention is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the amount of the solid component is not particularly limited, and may be 100% by mass. In the present specification, the term "solid content" means the mass of the remainder after the sample was dried for 3 hours by an electric thermostatic dryer at 105 ℃.
When the beverage composition of the present invention is in the form of a concentrate or a solid, the above-mentioned conditions are satisfied in the case of preparing an RTD (ready-to-drink beverage) by diluting with water so that the content of the component (a) falls within the above-mentioned range, as long as the mass ratio [ (B)/(a) ] and the mass ratio [ (C)/(a) ] satisfy the above-mentioned conditions.
The beverage composition of the present invention may be a tea beverage or an acidic beverage. Here, the term "tea beverage" as used herein means a beverage containing tea leaves of Camellia (Camellia) genus as tea raw materials.
Examples of the tea leaves of the genus camellia include tea leaves (CAMELLIA SINENSIS) selected from the group consisting of a species of chinese lobular (c.sinesis. Var. Sinesis) (including the species of longisseria), a tea leaf of large leaf (c.sinesis. Var. Assamica), and hybrids of these. Tea leaves can be classified into unfermented teas, semi-fermented teas, and fermented teas according to their processing methods. The tea leaves of Camellia can be 1 or more than 2 kinds. In addition, the tea leaves may be subjected to heating.
Examples of the unfermented teas include green teas such as roasted teas, deep-steam roasted teas, baked teas, guava teas, yulu teas, guan teas, ground teas, pot-roasted teas, stem teas, stick teas, and bud teas. Examples of the semi-fermented tea include oolong tea such as Tieguanyin tea, color seed tea, huangjinyui tea, wuyi rock tea, and the like. Further, black tea such as ku Ji Ling, assam, and sriland can be cited as the fermented tea. Among them, unfermented teas or semi-fermented teas are preferably used as tea raw materials, and unfermented teas are more preferably used, in view of easy enjoyment of the effects of the present invention.
Further, as tea materials other than tea leaves of the genus camellia, grains or tea leaves other than tea leaves of the genus camellia may be used. Examples of the grains include: barley, wheat, coix seed, rye, oat, rye and other wheat; brown rice and other rice; beans such as soybean, black soybean, broad bean, kidney bean, red bean, cassia seed, cowpea, peanut, pea, mung bean and the like; coarse cereals such as semen Fagopyri Esculenti, semen Maydis, semen Sesami Niger, semen Setariae, barnyard grass, semen Panici Miliacei, and quinoa. Examples of the tea leaves other than the genus camellia include ginkgo leaf, persimmon leaf, loquat leaf, mulberry leaf, medlar leaf, eucommia leaf, pinus koraiensis, leyball, white bamboo, houttuynia cordata, schefflera, honeysuckle, evening primrose, centella asiatica, cassia seed (CHAMAECRISTA NOMAME), gymnema sylvestre (GYMNEMA SYLVESTRE), huang Qicha (juglandaceae), sweet tea (rosaceae), and aloe arborescens. Further, herbs such as chamomile, hibiscus, peppermint, lemon grass, lemon peel, lemon balm, rosehip, rosemary, etc. may also be used. The tea leaves other than Camellia can be 1 or more than 2 kinds.
Among them, from the viewpoint of easy enjoyment of the effects of the present invention, the tea beverage is preferably a green tea beverage or an oolong tea beverage, and more preferably a green tea beverage. When the tea beverage is a green tea beverage, it is more preferable to use the most green tea leaves among all tea materials, and it is still more preferable to use only green tea leaves as tea materials. As the extraction method, for example, known methods such as kneading extraction, stirring extraction (batch extraction), countercurrent extraction (drip filtration extraction), and column extraction can be used. The extraction conditions are not particularly limited, and may be appropriately selected according to the extraction method.
When the beverage composition of the present invention is a tea beverage, the pH (20 ℃) is usually 5 to 7, and from the viewpoint of taste balance, it is preferably 5.1 or more, more preferably 5.3 or more, further preferably 5.5 or more, and preferably 6.7 or less, more preferably 6.5 or less, further preferably 6.4 or less. The pH is preferably in the range of 5.1 to 6.7, more preferably 5.3 to 6.5, and even more preferably 5.5 to 6.4. In the present specification, the pH is measured by adjusting the temperature to 20 ℃ and using a pH meter.
In the present specification, the term "acidic beverage" means a beverage having a pH (20 ℃) of 2 or more and less than 5. The pH (20 ℃) of the acidic beverage is preferably 2.5 or more, more preferably 3 or more, and preferably 4.5 or less, more preferably 4 or less. The pH is preferably in the range of 2.5 to 4.5, more preferably 3 to 4. Examples of such acidic beverages include: a beverage that is acidified by adding carbon dioxide and/or a sour agent; beverage added with fruit juice, fruit vinegar or grain vinegar; a beverage is obtained by fermenting milk components with Bacillus bifidus or lactobacillus to obtain acidic beverage. Examples of the sour taste agent include organic acids such as citric acid, lactic acid, acetic acid, fumaric acid, malic acid, gluconic acid, and succinic acid, and/or salts thereof.
In the case where the beverage composition of the present invention is an acidic beverage, the beverage composition may be a carbonated acidic beverage or a non-carbonated acidic beverage, and from the viewpoint of easily enjoying the effects of the present invention, the non-carbonated acidic beverage is preferable. Suitable non-carbonated acidic beverages include juice beverages, vegetable beverages, sports beverages, jelly beverages, whey beverages, and the like. Here, the "sports drink" in the present specification is cool drinking water for the purpose of efficiently supplementing water, electrolyte, minerals, and energy lost due to sweating or the like in sports, daily life, or the like, and means an acidic drink having a sodium concentration of 0.010 mass% or more.
When the beverage composition of the present invention is a sports beverage, sodium having a concentration of 0.010 mass% or more is contained as the component (D) in the beverage composition. The content of the component (D) in the sports drink is preferably 0.013 mass% or more, more preferably 0.015 mass% or more, still more preferably 0.018 mass% or more, still more preferably 0.020 mass% or more, from the viewpoint of astringency suppression, and is preferably 0.080 mass% or less, more preferably 0.060 mass% or less, still more preferably 0.055 mass% or less, still more preferably 0.050 mass% or less, from the viewpoint of salty taste. The content of the component (D) in the beverage composition of the present invention is preferably 0.013 to 0.080 mass%, more preferably 0.015 to 0.060 mass%, still more preferably 0.018 to 0.055 mass%, and still more preferably 0.020 to 0.050 mass%. The content of the component (D) can be analyzed by a generally known method. Specifically, the method described in the following examples is exemplified.
In the case where the beverage composition of the present invention is an RTD, the beverage composition may be a packaged beverage. The container is not particularly limited as long as it is a normal packaging container, and examples thereof include: molded containers (so-called PET bottles) containing polyethylene terephthalate as a main component, metal cans, paper containers compounded with a metal foil or a plastic film, bottles, and the like.
In addition, when the beverage composition of the present invention is an RTD, the beverage composition may be sterilized by heating. The heat sterilization method is not particularly limited as long as it is suitable for the conditions prescribed by applicable regulations (food sanitation act in japan). For example, the tea beverage may be filled in a container package, sterilized after being sealed or capped, or the beverage sterilized by a sterilizer or the like with a self-timer thermometer or the beverage sterilized by a filter or the like may be automatically filled in a container package, and then sealed or capped. More specifically, a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and the like can be cited.
The heat sterilization may be performed by a method of heating the central portion of the container at 85 ℃ for 30 minutes or a method having an efficacy equal to or higher than that of the central portion. For example, the heat sterilization may be performed under the condition that the F0 value is 0.005 to 40, preferably 0.006 to 35, more preferably 0.007 to 30. Here, the "F0 value" in the present specification means a value for evaluating the heat sterilization effect in the case of heat sterilizing the beverage composition, and corresponds to a heating time (minutes) in the case of normalizing to the reference temperature (121.1 ℃). The F0 value was calculated by multiplying the heating time (minutes) by the mortality rate (1 at 121.1 ℃) with respect to the temperature in the vessel. The mortality can be determined from the mortality table (rattan roll, etc., "food industry", sidereal chongge, 1985, page 1049). For calculating the F0 value, a generally used area calculation method, a formula method, or the like (for example, refer to pages 220 of "can manufacturing science" such as sitangwa, etc.), and a thick pavilion of sidereal society can be used. In the present invention, in order to set the F0 value to a specific value, for example, an appropriate heating temperature and heating time may be determined from a previously obtained mortality curve.
The beverage composition of the present invention can be produced by an appropriate method, and for example, can be produced by blending components (a), (B) and (C), and other components as needed, and adjusting the content of component (a), and the mass ratio [ (B)/(a) ] and the mass ratio [ (C)/(a) ].
Examples
1. Analysis of non-Polymer catechins
A sample obtained by dissolving and diluting the sample with pure water was measured by a gradient method at a Column temperature of 35℃using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu corporation) equipped with a packed Column for liquid chromatography (L-Column ODS,4.6 mm. Phi. Times.250 mm particle size: 5 μm, manufactured by the institute of evaluation and research of human chemical substances by the property method) into which octadecyl was introduced. The mobile phase A was a distilled water solution containing 0.1mol/L acetic acid, and the mobile phase B was an acetonitrile solution containing 0.1mol/L acetic acid, and the solution was performed under conditions of a flow rate of 1 mL/min, a sample injection amount of 10. Mu. L, UV, and a detector wavelength of 280 nm. Furthermore, gradient conditions are as follows.
Concentration gradient Condition (vol%)
2. Analysis of ethanol
Analysis of ethanol was performed according to the following gas chromatography.
The analysis equipment used was GC-14B (manufactured by Shimadzu corporation).
The apparatus configuration of the analysis device is as follows.
Detector: FID (FID)
Column: gaskuropack55, 80-100 meshes, phi 3.2mm multiplied by 3.1m
The analysis conditions are shown below.
Temperature: sample injection port and detector 250℃and column 130℃in this column
Gas pressure: 140kPa of helium (carrier gas), 60kPa of hydrogen and 50kPa of air
Injection amount: 2 mu L
The samples for analysis were prepared in the following order.
5G of the sample was weighed, and water was added thereto to a volume of 25mL. The solution was subjected to disc filtration to obtain a sample solution. The prepared sample solution was supplied to gas chromatography.
3. Analysis of propylene glycol and glycerol
Analysis of propylene glycol and glycerin was performed by gas chromatography as shown below. The analysis device used was GCMS-QP2020 (manufactured by Shimadzu corporation). The device configuration of the analysis apparatus is as follows.
Detector: MS (MS)
Column: inertCap WAX-HT (30 m (length), 0.25mm (inner diameter), 0.25 μm (film thickness))
The analysis conditions are shown below.
Column temperature: 40 ℃ (3 minutes) →20 ℃/minute→250 ℃ (10 minutes)
Column pressure: constant flow mode (49 kPa)
Column flow: 1 mL/min (He)
Injection port temperature: 250 DEG C
Injection mode: split (5:1)
Detector: MS (MS)
Ion source temperature: 230 DEG C
Ionization method: EI (70 eV)
Scan range: m/z is 10-800
Quantitative ions: propylene glycol m/z 76
Glycerol m/z 61
Samples for analysis were prepared in the following order.
5G of the sample was weighed, and tetrahydrofuran was added thereto to a volume of 25mL. The solution was filtered using a 0.2 μm membrane filter and L μl of filtrate was injected into GC/MS. Quantification is to prepare a solution of known concentration by diluting propylene glycol and glycerol with THF. Then, a calibration curve was prepared from the peak area and the prepared concentration of the solution sample, and the propylene glycol and glycerin contents of the sample were determined. The quantification is performed by using the peak area of the measured quantitative ion.
4. Analysis of astragalin
The sample solution was filtered through a filter (0.45 μm), and a column [ Cadenza CD-C18 (particle size: 3 μm,4.6 mm. Phi. Times.150 mm, imtakt) ]wasmounted using a high performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu corporation) and was performed by a gradient method at a column temperature of 40 ℃. The mobile phase C was a buffer solution containing 0.05 mass% acetic acid, and the mobile phase D was an acetonitrile solution, and the solution was performed at a flow rate of 1 mL/min and a sample injection amount of 10 mu L, UV at a detector wavelength of 360 nm. Furthermore, the conditions of the gradient are as follows.
Concentration gradient Condition (vol%)
Further, a solution having a known concentration was prepared using a standard of astragalin, and a calibration curve was prepared by subjecting the solution to high performance liquid chromatography, and the astragalin in the sample solution was quantified using astragalin as an index.
Determination of pH
30ML of the sample was measured in a 50mL beaker, and the temperature was adjusted to 20℃by using a pH meter (HORIBA MiniMeyer pH meter, manufactured by HORIBA, ltd.).
6. Determination of sodium ions
To 2g of the sample, 5mL of 10% hydrochloric acid was added and evaporated to dryness on a water bath. Further, 5mL of 10% hydrochloric acid was added, and after heating, the total amount was filtered into a volumetric flask, and the volume was fixed with water. Diluted to an appropriate concentration using 1% hydrochloric acid to come within the range of the calibration curve, 2.5mL of 20000ppm strontium solution was added, and the fixed volume solution was used as a test solution. The absorbance of the test solution was measured using an atomic absorption photometer, and sodium was quantified based on a calibration curve prepared in advance.
Atomic absorbance photometer: AA-7000 (Shimadzu manufacturing)
Flame: air-acetylene
Measurement wavelength: 589.0nm
Production example 1
Preparation of tea extract I
30G of decocted tea (produced by Kazakii county, deer island county) is put into 2000g of hot water at 90 ℃ for 3 minutes for extraction, tea residues are removed, and the liquid temperature is cooled to 20 ℃ to obtain tea extract I. The content of the non-polymer catechin in the obtained tea extract I is 80mg/100mL. Furthermore, no astragalin was detected.
Reference example 1
The tea extract I obtained in production example 1 was mixed with ion-exchanged water at the ratio shown in table 2, followed by adjustment of pH to 5.8 with sodium bicarbonate, and then the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a green tea beverage. Subsequently, the obtained green tea beverage was filled into a PET bottle having a volume of 200mL, and heat sterilization was performed (post-mixing method). The sterilization conditions were carried out at 85℃for 30 minutes with an F0 value of 0.0074. Then, the obtained packaged green tea beverage was analyzed. The results are shown in Table 2.
Comparative examples 1 and 4
Further, a packaged green tea beverage was prepared by the same procedure as in reference example 1 except that tea extract II (Teavigo, manufactured by sunchemical corporation, 94% by mass of epigallocatechin gallate, 100% by mass of gallate, and the following were mixed in the ratios shown in table 2. Then, the obtained packaged green tea beverage was analyzed. The results are shown in Table 2.
Comparative example 2
Further, a packaged green tea beverage was prepared by the same procedure as in reference example 1 except that tea extract II and ethanol were mixed in the ratio shown in table 2. The obtained packaged green tea beverage was analyzed in the same manner as in reference example 1. The results are shown in Table 2.
Comparative example 3
Further, a packaged green tea beverage was prepared by the same procedure as in reference example 1 except that tea extract II and astragalin reagent (manufactured by Sigma-Aldrich Japan k.k., kaempferol 3- β -D-glucopyranoside, astragalin 97% by mass, the same applies hereinafter) were blended in the ratios shown in table 2. The obtained packaged green tea beverage was analyzed in the same manner as in reference example 1. The results are shown in Table 2.
Comparative example 5
Further, a packaged green tea beverage was prepared by the same procedure as in reference example 1 except that tea extract II was blended with ethanol and astragalin reagent in the ratios shown in table 2. The obtained packaged green tea beverage was analyzed in the same manner as in reference example 1. The results are shown in Table 2.
Examples 1 to 6
Further, a packaged green tea beverage was prepared by the same procedure as in reference example 1 except that tea extract II, ethanol and astragalin reagent were blended in the ratios shown in table 2. The obtained packaged green tea beverage was analyzed in the same manner as in reference example 1. The results are shown in Table 2.
Sensory evaluation 1
4 Panelists conducted sensory tests on the "astringency" of each of the packaged green tea beverages obtained in examples 1 to 6, comparative examples 1 to 5 and reference example 1. The sensory test was performed in the following order. First, a "astringency standard packaged green tea beverage" in which the intensity of "astringency" was adjusted to 9 levels was prepared by blending the packaged green tea beverage of reference example 1 with the amount of tea extract II shown in table 1. Then, 4 panelists agreed with the scores shown in table 1 on the "astringency standard container packaged green tea beverage" of each concentration. Then, each professional evaluator sequentially ingests "astringency standard packaged green tea beverage" having a high score and memorizes the intensity of "astringency". Next, each professional evaluator ingests each packaged green tea beverage, evaluates the degree of "astringency", and determines that "astringency" is closest from "astringency standard packaged green tea beverage". The final score was then determined at "0.5" intervals according to the protocol, based on the scores determined by the individual expert evaluators. The results are shown in Table 2. Furthermore, a smaller value of the score means that the "astringency" is more strongly felt.
TABLE 1
< Astringency Standard packaged Green tea beverage >)
| Scoring of | Composition of the composition |
| 1.0 | Reference example 1+ tea extract II * 0.080.080 mass% |
| 2.0 | Reference example 1+ tea extract II * 0.070.070 mass% |
| 3.0 | Reference example 1+ tea extract II * 0.060.060 mass% |
| 4.0 | Reference example 1+ tea extract II * 0.050.050 mass% |
| 5.0 | Reference example 1+ tea extract II * 0.040.040 mass% |
| 6.0 | Reference example 1+ tea extract II * 0.030.030 mass% |
| 7.0 | Reference example 1+ tea extract II * 0.020.020% by mass |
| 8.0 | Reference example 1+ tea extract II * 0.010.010 mass% |
| 9.0 | Reference example 1 |
* Teavigo (solar chemical Co.): epigallocatechin gallate 94%
As shown in comparative example 5, when the concentration of the nonpolymeric catechins was low, the astringency-improving effect obtained by ethanol and astragalin could not be confirmed. On the other hand, as shown in examples 1 to 6, it was found that the astringency-improving effect obtained by ethanol and astragalin was specifically exhibited in the beverage compositions reinforced with the non-polymer catechins.
Example 7
A packaged green tea beverage was prepared by the same procedure as in example 2 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Example 8
A packaged green tea beverage was prepared by the same procedure as in example 4 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in example 4, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Example 9
A packaged green tea beverage was prepared by the same procedure as in example 5 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in example 5, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Comparative example 6
A packaged green tea beverage was prepared by the same procedure as in comparative example 1 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Comparative example 7
A packaged green tea beverage was prepared by the same procedure as in comparative example 2 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Comparative example 8
A packaged green tea beverage was prepared by the same procedure as in comparative example 3 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 3, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
Comparative example 9
A packaged green tea beverage was prepared by the same procedure as in example 1 except that tea extract II was blended in the ratio shown in table 3. The obtained packaged green tea beverage was analyzed in the same manner as in example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 3 together with the results of reference example 1.
TABLE 3
*1 Tea non-polymer catechin 0.080% astragalin N.D produced by Karsch county
*2Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
Example 10
A packaged green tea beverage was prepared by the same procedure as in example 1 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
Example 11
A packaged green tea beverage was prepared by the same procedure as in example 2 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
Example 12
A packaged green tea beverage was prepared by the same procedure as in example 3 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in example 3, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
Comparative example 10
A packaged green tea beverage was prepared by the same procedure as in comparative example 1 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
Comparative example 11
A packaged green tea beverage was prepared by the same procedure as in comparative example 2 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
Comparative example 12
A packaged green tea beverage was prepared by the same procedure as in comparative example 3 except that tea extract II was blended in the ratio shown in table 4. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 3, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 4 together with the results of reference example 1.
TABLE 4
*1 Tea non-polymer catechin 0.080% astragalin N.D produced by Karsch county
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
Example 13
A packaged green tea beverage was prepared by the same procedure as in example 4 except that tea extract II was blended in the ratio shown in table 5. The obtained packaged green tea beverage was analyzed in the same manner as in example 4, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 5 together with the results of reference example 1.
Comparative example 13
A packaged green tea beverage was prepared by the same procedure as in comparative example 1 except that tea extract II was blended in the ratio shown in table 5. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 5 together with the results of reference example 1.
TABLE 5
*1 Tea non-polymer catechin 0.080% astragalin N.D produced by Karsch county
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
Examples 14 to 16
A packaged green tea beverage was prepared in the same manner as in example 8, except that tea extract III (catechin hydrate, CAYMAN CHEMICAL co. Manufactured, catechin 98 mass%, gallate mass% 0 mass%, and the following were the same) was further blended in addition to tea extract II to obtain the gallate mass% shown in table 6. The obtained packaged green tea beverages were analyzed in the same manner as in example 8. Further, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in table 6 together with the results of example 8, comparative examples 6 and 7 and reference example 1.
Comparative examples 14, 16 and 18
A packaged green tea beverage sterilized by heating was prepared in the same manner as in comparative example 6, except that tea extract III was further blended to give the gallate body ratios shown in table 6, except that tea extract II was used. For each of the obtained heat sterilized packaged green tea beverages, analysis was performed in the same manner as in comparative example 6, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 6 together with the results of example 8, comparative examples 6 and 7 and reference example 1.
Comparative examples 15, 17 and 19
A packaged green tea beverage sterilized by heating was prepared in the same manner as in comparative example 7, except that tea extract III was further blended to give the gallate body ratios shown in table 7, except that tea extract II was used. For each of the obtained heat sterilized packaged green tea beverages, analysis was performed in the same manner as in comparative example 7, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 6 together with the results of example 8, comparative examples 6 and 7 and reference example 1.
Examples 17 to 19 and comparative example 20
A packaged green tea beverage was prepared by the same procedure as in example 2 except that ethanol was blended in the ratio shown in table 7. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 7 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Examples 20 and 21
A packaged green tea beverage was prepared by the same procedure as in example 10 except that ethanol was blended in the ratio shown in table 8. The obtained packaged green tea beverage was analyzed in the same manner as in example 10, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 8 together with the results of example 10, comparative examples 10 to 12 and reference example 1.
TABLE 8
*1 Tea non-polymer catechin 0.080% astragalin N.D produced by Karsch county
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
Examples 22 to 24
A packaged green tea beverage was prepared by the same procedure as in example 2, except that propylene glycol was blended in the ratio shown in table 9 in place of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 9 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Example 25
A packaged green tea beverage was prepared in the same manner as in example 2, except that ethanol and propylene glycol were mixed in the ratios shown in table 9 in place of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 9 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Comparative example 21
A packaged green tea beverage was prepared by the same procedure as in comparative example 1 except that propylene glycol was blended in the ratio shown in table 9. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 9 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Examples 26 to 28
A packaged green tea beverage was prepared by the same procedure as in example 2, except that glycerin was blended in the ratio shown in table 10 in place of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 10 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Example 29
A packaged green tea beverage was prepared in the same manner as in example 2, except that ethanol and glycerin were mixed in the ratios shown in table 10 in place of ethanol. The obtained packaged green tea beverage was analyzed in the same manner as in example 2, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 10 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Comparative example 22
A packaged green tea beverage was prepared by the same procedure as in comparative example 1 except that glycerin was blended in the ratio shown in table 10. The obtained packaged green tea beverage was analyzed in the same manner as in comparative example 1, and sensory test was performed based on sensory evaluation 1. The results are shown in Table 10 together with the results of example 2, comparative examples 1 to 3 and reference example 1.
Reference example 2
Commercially available powdered drink (Pocari Sweat,1L of powder for use, katsukamu pharmaceutical Co., ltd.) was diluted with ion-exchanged water so that the total amount was 1L, to prepare a non-carbonated acidic drink. Then, the obtained non-carbonated acidic beverage was filled into a PET bottle having a capacity of 200mL, and heat sterilization was performed (post-mixing method) to obtain a packaged non-carbonated acidic beverage. The sterilization conditions were carried out at 85℃for 30 minutes, and the F0 value was 0.0074. The obtained packaged non-carbonated acidic beverage is then analyzed. The obtained packaged non-carbonated acidic beverage is then analyzed. The results are shown in Table 12.
Comparative example 23
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 2 except that tea extract II was further blended in the ratio shown in table 12. Then, the obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2.
The results are shown in Table 12.
Comparative example 24
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 2 except that tea extract II and ethanol were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2.
The results are shown in Table 12.
Comparative example 25
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 2 except that tea extract II and propylene glycol were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2. The results are shown in Table 12.
Comparative example 26
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 2 except that tea extract II and glycerin were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2.
The results are shown in Table 12.
Comparative example 27
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 2 except that tea extract II and astragalin reagent were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2. The results are shown in Table 12.
Example 30
A non-carbonated acidic beverage in a container was prepared by the same procedure as in reference example 2, except that tea extract II, ethanol, and astragalin reagent were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2. The results are shown in Table 12.
Example 31
A non-carbonated acidic beverage in a container was prepared by the same procedure as in reference example 2, except that tea extract II, propylene glycol, and astragalin reagent were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2. The results are shown in Table 12.
Example 32
A non-carbonated acidic beverage in a container was prepared by the same procedure as in reference example 2 except that tea extract II, glycerin, and astragalin reagent were further blended in the ratios shown in table 12. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 2. The results are shown in Table 12.
Sensory evaluation 2
4 Panelists conducted sensory tests on the "astringency" of each of the non-carbonated acidic beverages contained in containers obtained in examples 30 to 32, comparative examples 23 to 27 and reference example 2. The sensory test was performed in the following order. First, a "astringency standard packaged non-carbonated acid beverage" in which the strength of "astringency" was adjusted to 10 levels was prepared by adding the amount of tea extract II shown in table 11 to the packaged non-carbonated acid beverage of reference example 2. Then, for each concentration of "astringency standard container-packaged non-carbonated acidic beverage", 4 professional evaluators agreed with the scores shown in table 11. Then, each professional evaluator sequentially ingests "astringency standard container-packaged non-carbonated acidic beverage" having a high score, and memorizes the intensity of "astringency". Next, each professional evaluator ingests each packaged non-carbonated acid beverage, evaluates the degree of "astringency", and determines that "astringency" is closest from "astringency standard packaged non-carbonated acid beverage". The final score was then determined at "0.5" intervals according to the protocol, based on the scores determined by the individual expert evaluators. The results are shown in Table 12. Furthermore, a smaller value of the score means that the "astringency" is more strongly felt.
TABLE 11
< Astringency Standard packaged non-carbonated acid drink >)
| Scoring of | Composition of the composition |
| 1.0 | Reference example 2+ tea extract II * 0.090.090 mass% |
| 2.0 | Reference example 2+ tea extract II * 0.080.080 mass% |
| 3.0 | Reference example 2+ tea extract II * 0.070.070 mass% |
| 4.0 | Reference example 2+ tea extract II * 0.060.060 mass% |
| 5.0 | Reference example 2+ tea extract II * 0.050.050 mass% |
| 6.0 | Reference example 2+ tea extract II * 0.040.040 mass% |
| 7.0 | Reference example 2+ tea extract II * 0.030.030 mass% |
| 8.0 | Reference example 2+ tea extract II * 0.020.020% by mass |
| 9.0 | Reference example 2+ tea extract II * 0.010.010 mass% |
| 10.0 | Reference example 2 |
* Teavigo (solar chemical Co.): epigallocatechin gallate 94%
Reference examples 3 and 4
The ingredients shown in table 14 except for the sour material (citric acid) were mixed with ion-exchanged water, and then adjusted to a specific pH value with the sour material, and then the total amount was adjusted to 100 mass% with ion-exchanged water, to obtain a non-carbonated acidic beverage. Then, the obtained non-carbonated acidic beverage was filled into a PET bottle having a capacity of 200mL, and heat sterilization was performed (post-mixing method) to obtain a packaged non-carbonated acidic beverage. The sterilization conditions were carried out at 85℃for 30 minutes, and the F0 value was 0.0074. The obtained packaged non-carbonated acidic beverage is then analyzed. The obtained packaged non-carbonated acidic beverage is then analyzed. The results are shown in Table 14.
Comparative example 28
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 3 except that tea extract II was further blended in the ratio shown in table 14. The obtained packaged non-carbonated acidic beverage is then analyzed. The results are shown in Table 14.
Comparative example 29
A packaged non-carbonated acidic beverage was prepared by the same procedure as in reference example 4 except that extract II was further blended in the ratio shown in table 14. The obtained packaged non-carbonated acidic beverage is then analyzed. The results are shown in Table 14.
Example 33
A non-carbonated acidic beverage in a container was prepared by the same procedure as in reference example 3, except that tea extract II, ethanol, and astragalin reagent were further blended in the ratios shown in table 14. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 3. The results are shown in Table 14.
Example 34
A non-carbonated acidic beverage in a container was prepared by the same procedure as in reference example 4, except that tea extract II, ethanol, and astragalin reagent were further blended in the ratios shown in table 14. The obtained packaged non-carbonated acidic beverage was analyzed in the same manner as in reference example 4. The results are shown in Table 14.
Sensory evaluation 3
The "astringency" of each of the non-carbonated acidic beverages contained in the containers obtained in examples 33 and 34, comparative examples 28 and 29 and reference examples 3 and 4 was subjected to sensory test by 4 panelists. The sensory test was performed in the following order. First, a "astringency standard packaged non-carbonated acid beverage" in which the strength of "astringency" was adjusted to 10 levels was prepared by adding the amount of tea extract II shown in table 13 to the packaged non-carbonated acid beverage of reference example 3. Then, for each concentration of "astringency standard container-packaged non-carbonated acidic beverage", 4 professional evaluators agreed with the scores shown in table 13. Then, each professional evaluator sequentially ingests "astringency standard container-packaged non-carbonated acidic beverage" having a high score, and memorizes the intensity of "astringency". Next, each professional evaluator ingests each packaged green tea beverage, evaluates the degree of "astringency", and determines that "astringency" is closest from "astringency standard packaged non-carbonated acidic beverage". The final score was then determined at "0.5" intervals according to the protocol, based on the scores determined by the individual expert evaluators. The results are shown in Table 14. Furthermore, a smaller value of the score means that the "astringency" is more strongly felt.
TABLE 13
< Astringency Standard packaged non-carbonated acid drink >)
| Scoring of | Composition of the composition |
| 1.0 | Reference example 3+ tea extract II * 0.090.090 mass% |
| 2.0 | Reference example 3+ tea extract II * 0.080.080 mass% |
| 3.0 | Reference example 3+ tea extract II * 0.070.070 mass% |
| 4.0 | Reference example 3+ tea extract II * 0.060.060 mass% |
| 5.0 | Reference example 3+ tea extract II * 0.050.050 mass% |
| 6.0 | Reference example 3+ tea extract II * 0.040.040 mass% |
| 7.0 | Reference example 3+ tea extract II 0.030% by mass |
| 8.0 | Reference example 3+ tea extract II * 0.020.020% by mass |
| 9.0 | Reference example 3+ tea extract II * 0.010.010 mass% |
| 10.0 | Reference example 3 |
* Teavigo (solar chemical Co.): epigallocatechin gallate 94%
TABLE 14
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
*7 Sucrose
*8 Blending citric acid to a specific pH value
Examples 35 to 37
A non-carbonated acidic beverage in a container was prepared in the same manner as in example 33, except that table salt was mixed in the ratio shown in table 15. For the obtained packaged non-carbonated acidic beverage, analysis was performed in the same manner as in example 33, and sensory test was performed based on sensory evaluation 3. The results are shown in Table 15 together with the results of example 33, comparative example 28 and reference example 3.
TABLE 15
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
*7 Sucrose
*8 Blending citric acid to a specific pH value
Reference example 5
After each component shown in table 17 except for the sour material was mixed, the mixture was stirred for 10 minutes to dissolve the component. Thereafter, the pH was adjusted to 3.8 with a sour flavor, and the mixture was filled into a heat-resistant container to obtain a jelly drink. Then, the obtained jelly drink was subjected to heat sterilization (85 ℃ C., 30 minutes, F0 value: 0.0074) to obtain a packaged jelly drink. Then, the obtained packaged jelly beverage was analyzed. The results are shown in Table 17.
Comparative example 30
A packaged jelly drink was prepared by the same operation as in reference example 5, except that tea extract II was further blended in the ratio shown in table 17. Then, the obtained packaged jelly beverage was analyzed. The results are shown in Table 17.
Example 38
A packaged jelly drink was prepared by the same operations as in reference example 5, except that tea extract II, ethanol, and astragalin reagent were further blended in the ratios shown in table 17. The obtained packaged jelly beverage was analyzed in the same manner as in reference example 5. The results are shown in Table 17.
Sensory evaluation 4
The "astringency" of each of the packaged jelly beverages obtained in example 38, comparative example 30 and reference example 5 was subjected to sensory test by 4 expert evaluators. The sensory test was performed in the following order. First, a "astringency standard packaged jelly drink" in which the strength of "astringency" was adjusted to 10 levels was prepared by adding the amount of tea extract II shown in table 16 to the packaged jelly drink of reference example 5. Then, for each concentration of "astringent standard packaged jelly drink", 4 panelists agreed with the scores shown in table 16. Then, each professional evaluator sequentially ingests "astringency standard packaged jelly drink" having a high score and memorizes the intensity of "astringency". Next, each professional evaluator ingests each packaged jelly beverage, evaluates the degree of "astringency", and determines that "astringency" is closest from "astringency standard packaged jelly beverage". The final score was then determined at "0.5" intervals according to the protocol, based on the scores determined by the individual expert evaluators. The results are shown in Table 17. Furthermore, a smaller value of the score means that the "astringency" is more strongly felt.
TABLE 16
< Astringency Standard packaged jelly drink >)
| Scoring of | Composition of the composition |
| 1.0 | Reference example 5+ tea extract II * 0.090.090 mass% |
| 2.0 | Reference example 5+ tea extract II * 0.080.080 mass% |
| 3.0 | Reference example 5+ tea extract II * 0.070.070 mass% |
| 4.0 | Reference example 5+ tea extract II * 0.060.060 mass% |
| 5.0 | Reference example 5+ tea extract II * 0.050.050 mass% |
| 6.0 | Reference example 5+ tea extract II * 0.040.040 mass% |
| 7.0 | Reference example 5+ tea extract II * 0.030.030 mass% |
| 8.0 | Reference example 5+ tea extract II * 0.020.020% by mass |
| 9.0 | Reference example 5+ tea extract II * 0.010.010 mass% |
| 10.0 | Reference example 5 |
* Teavigo (solar chemical Co.): epigallocatechin gallate 94%
TABLE 17
*2 Teavigo (solar chemical Co.): epigallocatechin gallate 94%, gallate body rate 100%
*3 Kaempferol 3-beta-D-glucopyranoside (Sigma-Aldrich Japan k.k.): astragaloside 97%
* The value obtained by multiplying the value in table 4 by 10 -3
*8 Blending citric acid to a specific pH value
*9 INAGEL DJ-100 (Ena food industry)
From tables 2 to 10, 12, 14, 15, and 17, it is apparent that beverage compositions having enhanced non-polymer catechins and suppressed astringency can be obtained by containing astragalin and a specific alcohol in a specific amount ratio with respect to the non-polymer catechins.
Claims (30)
1. A beverage composition, wherein,
Comprises the following components (A), (B) and (C):
(A) 0.030 to 0.10 mass% of non-polymer catechins
(B) More than 1 kind selected from ethanol, propylene glycol and glycerol
(C) Astragalin and
The mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.060-2.0,
The mass ratio [ (C)/(A) ] of the component (C) to the component (A) was 1.0X10- -3～20×10-3.
2. The beverage composition of claim 1, wherein,
The content of the component (A) is 0.045 to 0.088 mass%.
3. The beverage composition of claim 1, wherein,
The content of the component (B) is 0.0020 to 0.20 mass%.
4. The beverage composition of claim 1, wherein,
The content of the component (C) is 0.50 to 20 mass ppm.
5. The beverage composition of claim 1, wherein,
The beverage composition is a tea beverage or an acid beverage.
6. The beverage composition of claim 1, wherein,
The content of the component (A) is 0.035 to 0.095 mass%.
7. The beverage composition of claim 1, wherein,
The content of the component (A) is 0.052 to 0.086 mass%.
8. The beverage composition of claim 1, wherein,
The content of the component (B) is 0.0030 to 0.15 mass%.
9. The beverage composition of claim 1, wherein,
The content of the component (B) is 0.0075 to 0.060 mass%.
10. The beverage composition of claim 1, wherein,
The content of the component (C) is 0.70 to 15 mass ppm.
11. The beverage composition of claim 1, wherein,
The content of the component (C) is 1.5 to 15 mass ppm.
12. The beverage composition of claim 1, wherein,
The mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.070 to 1.8.
13. The beverage composition of claim 1, wherein,
The mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.10 to 1.8.
14. The beverage composition of claim 1, wherein,
The mass ratio [ (C)/(A) ] of the component (A) to the component (C) is 1.1X10- -3 to 18X 10- -3.
15. The beverage composition of claim 1, wherein,
The mass ratio [ (C)/(A) ] of the component (A) to the component (C) is 1.3X10- -3 to 15X 10- -3.
16. The beverage composition of claim 1, wherein,
The mass ratio [ (C)/(A) ] of the component (A) to the component (C) is 1.5X10- -3 to 12X 10- -3.
17. The beverage composition of claim 1, wherein,
The ratio of the gallate forms in the non-polymer catechins of the component (A) is 0 to 85% by mass.
18. The beverage composition of claim 1, wherein,
The ratio of the gallate forms in the non-polymer catechins of the component (A) is 20 to 85% by mass.
19. The beverage composition of claim 1, wherein,
The ratio of the gallate forms in the non-polymer catechins of the component (A) is 35 to 60 mass%.
20. The beverage composition of claim 1, wherein,
The component (A) comprises at least 1 of catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate.
21. The beverage composition of claim 1, wherein,
The beverage composition is a tea beverage.
22. The beverage composition of claim 21, wherein,
The pH value is 5-7.
23. The beverage composition of claim 1, wherein,
The beverage composition is an acidic beverage.
24. The beverage composition of claim 1, wherein,
The beverage composition is a non-carbonated acidic beverage.
25. The beverage composition of claim 24, wherein,
The beverage composition is a sports beverage.
26. The beverage composition of claim 24, wherein,
The beverage composition is a jelly beverage.
27. The beverage composition of claim 23, wherein,
The pH value is 2.5-4.5.
28. The beverage composition of claim 1, wherein,
The beverage composition is a packaged beverage.
29. The beverage composition of claim 1, wherein,
The beverage composition is sterilized by heating.
30. The beverage composition of claim 29, wherein,
The heat sterilization is performed under the condition that the F0 value is 0.005-40.
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