JP4695684B2 - Beverages containing high-concentration theaflavins - Google Patents

Description

The present invention relates to a beverage containing theaflavins at a high concentration. The present invention also relates to a method for improving the taste of beverages containing theaflavins at high concentrations and a method for suppressing precipitation.
About.

  Containerized tea beverages are one of the highly favorite beverages that are loved by many people, and since tea beverages can be easily enjoyed at any time, consumer needs have expanded due to their convenience. In order to meet this need, a large number of containerized black tea beverages produced industrially for black tea beverages are on the market.

  In recent years, as consumers become more health-conscious, foods and drinks with various functionalities have been put on the market. In particular, foods and drinks designed to enjoy the favorable physiological activity of the component have been increased by ingesting the food and drink by blending the plant-derived functional ingredient in the food and drink at a high concentration.

  Until now, there are various kinds of plant-derived components having specific functionality. For example, catechins, theanine, caffeine and the like are well known as components derived from tea (Camellia sinensis). Catechins may have anti-oxidant action, blood sugar level increase-inhibiting action, body fat accumulation-inhibiting action, antibacterial action, anti-allergic action, etc. (Non-patent Document 1), and theanine has cranial nerve function regulating action, etc. It is known (Non-Patent Document 2) that caffeine has an autonomic nerve activation action and an anti-inflammatory / anti-allergic action (Non-Patent Document 2). In fact, packaged beverages having the anti-obesity action and cholesterol-lowering action of catechins are already on the market.

  It is already known that the theaflavins that are particularly abundant in fermented tea have, for example, cholesterol lowering action (Patent Document 1), lipase inhibitory action (Patent Document 2), and lipid absorption inhibitory action (Patent Document 3). Yes. Although packaged beverages with enhanced functionality of theaflavins have not yet been put on the market, there is a description of packaged beverages containing theaflavins in high concentrations (Patent Document 4).

JP 2004-155784 A WO2006 / 004114 WO2007 / 125644 JP 2008-125428 A Ina Kazuo et al., “Chemical Components and Functions of Tea”, Kogaku Publishing, 2002 Keiichiro Muramatsu et al., “Function of Tea”, Academic Publishing Center, 2002

  However, since beverages containing theaflavins in high concentrations have a strong bitter taste, there is a problem that continuous ingestion is difficult even if the physiological activity of theaflavins is enjoyed. Also, beverages containing theaflavins in high concentrations are prone to occurrence of sediment and precipitation when stored for a long period of time, which is a problem particularly when commercialized as a transparent container-packed beverage. If orientation or precipitation occurs in the packaged beverage, the consumer's willingness to purchase will be reduced, and as a result, the product value will be impaired.

  The present inventors diligently studied a method for suppressing the bitter and astringent taste of such theaflavins, or suppressing the occurrence of orientation and precipitation during long-term storage, and theaflavins and non-polymers in beverages containing a high amount of theaflavins. Adjusting the ratio with catechins and adding either or both of ascorbic acid or its salt and cyclodextrin to the beverage will suppress the bitter taste of theaflavins, It has been found that generation can be suppressed, and the present invention has been completed.

That is, the present invention
(1) A packaged beverage containing (A) theaflavins, (B) non-polymer catechins, and (C) ascorbic acid and / or cyclodextrin and satisfying the following requirements.
(A) 0.005 to 0.02% by weight
(A) / (B) = 0.5-2
(C) = 0.01-0.5% by weight
(2) (D) The packaged beverage according to (1), wherein the caffeine content is less than 0.005% by weight.
(3) The container-packed beverage according to (1) or (2) above, wherein a concentrate of black tea extract is added.
(4) The packaged beverage according to any one of (1) to (3) above, wherein the cyclodextrin is a highly branched cyclic dextrin.
(5) The packaged beverage according to any one of (1) to (4) above, wherein the pH of the packaged beverage is 4.7 to 7.0.
(6) The container-packed beverage according to any one of (1) to (5), which is a tea-based beverage.
(7) A method for producing a packaged beverage characterized by adjusting (A) theaflavins, (B) non-polymer catechins, and (C) ascorbic acid and / or cyclodextrin under the following conditions.
(A) 0.005 to 0.02% by weight
(A) / (B) = 0.5-2
(C) = 0.01-0.5% by weight
(8) The method for producing a packaged beverage according to (7), wherein a concentrate of black tea extract is added.
(9) (A) Theaflavins, (B) Non-polymer catechins, and (C) Ascorbic acid and / or cyclodextrin are adjusted to the following conditions, and a method for improving the taste of a packaged beverage .
(A) 0.005 to 0.02% by weight
(A) / (B) = 0.5-1.5
(C) = 0.01-0.5% by weight
(10) The method for improving the taste of a packaged beverage according to (9), wherein a concentrate of black tea extract is added.
(11) (A) Theaflavins, (B) Non-polymer catechins, and (C) Ascorbic acid and / or cyclodextrin are adjusted to the following conditions, and the method for suppressing precipitation in a packaged beverage is characterized: .
(A) 0.005 to 0.02% by weight
(A) / (B) = 0.5-1.5
(C) = 0.01-0.5% by weight
(12) (D) The caffeine content is less than 0.005% by weight.

  The present invention can provide a packaged beverage and a method for producing the same that have a bitter and astringent taste and are less likely to cause orientation and precipitation during storage despite containing a high concentration of theaflavins. Moreover, this invention can provide the method of suppressing the bitter taste of the container-packed drink which contains theaflavins in high concentration. Furthermore, this invention can provide the method of suppressing generation | occurrence | production of the orientation and precipitation at the time of the preservation | save of the container-packed drink which contains theaflavins in high concentration.

In the present invention, “theaflavins” is a general term for theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin3-3′-digallate. Galate is an ester of gallic acid and the galloyl group is an acyl group derived from gallic acid.
Further, the “gallate type theaflavins” is an ester of gallic acid among the above-mentioned “theaflavins”, specifically, theaflavin-3-gallate and theaflavin-3. '-Gallate and theaflavin-3-3'-digallate.

  The theaflavins contained in the beverage of the present invention may be those obtained by extracting materials naturally contained in the materials containing theaflavins (for example, black tea leaves and oolong tea leaves), the theaflavins extracts and their concentration Or a composition containing these may be added. Further, the theaflavins extract, the concentrate thereof, or the composition containing them may be obtained by a known method or may be a commercially available one. In the present invention, the total content of theaflavins refers to the total of those obtained by extraction from raw materials and those derived from extracts, concentrates thereof, and compositions containing these. Moreover, content of theaflavins in a drink can be measured, for example according to a well-known HPLC method.

  In the present invention, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. It is a general term for all body catechins. Even if the catechins are obtained by extracting a material naturally contained in a material containing catechins (for example, green tea leaves), an extract of catechins or a concentrate thereof, or a composition containing these is used. It may be added. Moreover, the extract of catechins, the concentrate thereof, or the composition containing these may be obtained by a known method or may be a commercially available product. In the present invention, the total content of catechins refers to the total of those obtained by extraction from raw materials and those derived from extracts, concentrates thereof, and compositions containing these. Moreover, content of the catechins in a drink can be measured, for example according to a well-known HPLC method.

  In the packaged beverage of the present invention, the content ratio (weight ratio) of (A) theaflavins and (B) non-polymer catechins is (A) / (B) = 0.5-2, preferably 0.7. To 1.45, more preferably 0.8 to 1.7, and most preferably 0.9 to 1.2. When the value of (A) / (B) is less than 0.5, the intake amount of theaflavins becomes too low, so that preferable physiological activity possessed by theaflavins cannot be obtained.

  The theaflavins content in the present invention is preferably 3 to 20 mg, preferably 5 to 20 mg, more preferably 7 to 20 mg, and most preferably 10 to 15 mg per 100 mL. The theaflavin content in this invention says the quantity contained in the thing marketed as a container-packed drink. Moreover, content of theaflavins in a drink can be measured, for example according to a well-known HPLC method.

  In the present invention, “ascorbic acid” refers to ascorbic acid or a salt thereof (for example, sodium ascorbate or calcium ascorbate), and is generally collectively referred to as vitamin C. The amount of ascorbic acid contained in the beverage of the present invention refers to the total amount of ascorbic acid or a salt thereof. Ascorbic acid or a salt thereof can be obtained by a known method, but a commercially available product can also be used, or both may be used in combination. Moreover, content of ascorbic acid or its salt in a drink can be measured according to a well-known HPLC method, for example.

  The “highly branched cyclic dextrin” of the present invention is a glucan having an inner branched cyclic structure portion and an outer branched structure portion in the range of 50 to 5000, or an inner branched cyclic structure portion from the viewpoint of its chemical structure. A glucan having a degree of polymerization in the range of 50 to 5000, and an inner branched cyclic structure portion formed by α-1,4-glucoside bonds and α-1,6-glucoside bonds And dextrins called glucans formed by a non-cyclic structure (short amylose structure) formed by a cyclic structure and having an outer branched structure portion bonded to the inner branched cyclic structure portion.

  More specifically, it is a glucan having an inner branch cyclic structure portion and an outer branch structure portion having a degree of polymerization of 50 or more, and among these, the degree of polymerization having an inner branch cyclic structure portion and an outer branch structure portion is 50 to 5000 Glucans in the range are preferred. Here, the inner branched cyclic structure portion is a cyclic structure portion formed by an α-1,4-glucoside bond and an α-1,6-glucoside bond, and the outer branched structure portion is the inner branched cyclic structure portion. It is the non-cyclic structure part couple | bonded with. The degree of polymerization of the inner branched cyclic structure portion in the highly branched cyclic dextrin is preferably in the range of 10 to 100. Further, the degree of polymerization of the outer branch structure portion is preferably 40 or more, and the degree of polymerization of each unit chain of the outer branch structure portion is preferably 10 to 20 on average. As such a highly branched cyclic dextrin, those sold under the trade name “Cluster Dextrin (registered trademark)” by Nippon Shokuhin Kako Co., Ltd. can be used. In the present specification, these are simply referred to as “highly branched cyclic dextrin”.

  Moreover, there is no restriction | limiting in particular as content of caffeine in the drink of this invention, However, 0.03 mass% or less of the whole drink, Preferably it is 0.005 mass% or less, Especially 0.0005 mass% or less is preferable.

  The “beverage” of the present invention is not particularly limited as long as it is a beverage containing a high amount of theaflavins. Specific examples include tea beverages (green tea beverages, tea beverages, oolong tea beverages), grain extraction, and the like. Beverages (barley tea, bean tea, corn tea, etc.), coffee drinks, vegetable drinks, fruit drinks, lactic acid bacteria drinks, carbonated drinks, natural waters, sports drinks, various functional drinks, etc., tea drinks, especially tea Beverages are preferred.

  In addition, the “tea-based beverage” of the present invention includes a tea leaf, preferably a semi-fermented tea leaf, more preferably an extract from a fermented tea leaf, or a beverage having a taste suitable for a beverage to which a concentrate thereof is added. . The concentration of theaflavins is preferably 0.0015% by mass (15 ppm) or more, preferably 0.005% by mass (50 ppm) or more, more preferably 0.01% by mass (100 ppm) or more, and still more preferably 0.005% by mass or more. Examples include beverages to which 015% by mass (150 ppm) or more of tea leaf extract or its concentrate has been added. A preferred beverage of the present invention is a black tea beverage. In order to increase the concentration of theaflavins, the beverage of the present invention can be obtained by concentrating a tea leaf extract concentrate or a theaflavin concentrate containing theaflavins at a high concentration, such as water or tea extract. It can also be added to a beverage.

  As content of non-polymer catechins in the beverage of the present invention, the ratio [(A) / (B)] of theaflavins and non-polymer catechins is 0.5-2, preferably 0.6-. It is 1.5, More preferably, it is 0.8-1. Moreover, as the sum [(A) + (B)] of theaflavins and non-polymer catechins, 0.005% by mass to 0.03% by mass, preferably 0.007% by mass to 0.029% by mass. It is mentioned that.

  Moreover, there is no restriction | limiting in particular as content of caffeine in the drink of this invention, However, Less than 0.01 mass% of the whole drink, Preferably it is 0.005 mass% or less, Especially 0.0005 mass% or less is preferable.

  The content of the theaflavins, non-polymer catechins, and caffeine in the packaged beverage of the present invention can be measured by a known method, for example, by a known HPLC method. .

  As the cyclodextrin in the present invention, glucose is cyclically linked, and preferable cyclodextrins include α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin, as described above. Examples include highly branched cyclic dextrins. As the usage-amount of the cyclodextrin in this invention, 0.01-0.5 mass% is preferable with respect to the whole drink. When using the cyclic oligosaccharide in this invention in combination with ascorbic acid (vitamin C) mentioned later or its salt, 0.001-0.5 mass% may be sufficient with respect to the whole drink.

  Ascorbic acid (vitamin C) or a salt thereof added to the container-packed beverage of the present invention may be directly added and blended with ascorbic acid (vitamin C) or a salt thereof to the beverage of the present invention. It can also be used as vitamin C), neutralized with baking soda or the like. As a compounding quantity of ascorbic acid (vitamin C) or its salt, it is 0.01-0.5 mass% in conversion to free ascorbic acid (vitamin C), Preferably it is 0.01-0. 05% by mass.

  Moreover, when using ascorbic acid (vitamin C) or its salt together, the pH of a packaged drink is about 3-7 at 25 degreeC, Preferably it is 4-7, More preferably, it is about 4.4-6.5. It is preferable to adjust so that it becomes.

  The beverage of the present invention can further contain a bitterness inhibitor as necessary. As the bitterness inhibitor, a water-soluble polymer is preferable. Examples of the water-soluble polymer include pectin and dextrin. The tea beverage of the present invention further includes antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, pH adjustments. Additives such as agents and quality stabilizers can be used alone or in combination.

  The container-packed beverage of the present invention is produced by filling a beverage in a container. Usable containers include ordinary containers such as PET bottles, metal cans, paper containers combined with metal foils and plastic films, and bottles. The container-packed beverage of the present invention is usually drinkable without dilution, but is not limited thereto.

  Moreover, the container-packed drink of this invention is manufactured on the sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. It can be manufactured by a method. Moreover, you may mix | blend another component with the filled container under aseptic conditions.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited at all by these Examples.

(Example 1: Sample preparation)
Containerized beverages were produced using the purified tea products listed in Table 1. In Table 1, TF represents theaflavin, TF3g represents theaflavin-3-gallate, TF3′g represents theaflavin-3′-gallate, and TFdg represents theaflavin-3-3′-digallate.

  The bottled beverage used as a sample was manufactured by dissolving the tea purified product of Table 1 in water. First, samples 1 to 7 described below were produced using the obtained black tea refined product by adjusting the concentration of the black tea refined product in the beverage to 0.0875% by weight. In any sample, the ratio of theaflavins and non-polymer catechins (theaflavins / non-polymer catechins) was adjusted to a range of 0.697 to 1.078, and the content of theaflavins was also 0. By adjusting to the range of 0.0106 to 0.0142% by weight, variation between samples was suppressed.

(Sample 1)
A sample solution (tea refined product concentration: 0.0875% by weight) obtained by dissolving the tea refined product in Table 1 in water was filled in a metal can as it was and sterilized by UHT. The pH before UHT sterilization was 4.92.

(Sample 2)
Add a proper amount of sodium hydrogen carbonate (sodium bicarbonate) to a sample solution (tea refined product concentration: 0.0875 wt%) dissolved in water in Table 1 and adjust the pH, then fill into a metal can and sterilize UHT did. The pH before UHT sterilization was 6.4.

(Sample 3)
After adding 0.3% by weight of highly branched cyclic dextrin (cluster dextrin, CCD) to a sample solution (tea purified product concentration: 0.0875% by weight) in which black tea product is dissolved in water, it is filled into a metal can, and UHT Sterilized. The pH before UHT sterilization was 4.99.

(Sample 4)
Add 0.03% by weight of ascorbic acid to a sample liquid (tea purified product concentration: 0.0875% by weight) dissolved in water and adjust the pH by adding an appropriate amount of sodium hydrogen carbonate (bicarbonate). Were filled into metal cans and UHT sterilized. The pH before UHT sterilization was 6.53.

(Sample 5)
0.03% by weight of ascorbic acid is added to a sample liquid (tea purified product concentration: 0.0875% by weight) dissolved in water, and 0.3% by weight of highly branched cyclic dextrin (cluster dextrin, CCD). %, Sodium bicarbonate (sodium bicarbonate) was added in an appropriate amount to adjust pH, and then filled into a metal can and sterilized with UHT. The pH before UHT sterilization was 6.46.

(Sample 6)
0.03% by weight of ascorbic acid is added to a sample solution (black tea concentration: 0.0875% by weight) obtained by dissolving a purified black tea product in water, and 0.003% by weight of highly branched cyclic dextrin (cluster dextrin, CCD). %, Sodium bicarbonate (sodium bicarbonate) was added in an appropriate amount to adjust pH, and then filled into a metal can and sterilized with UHT. The pH before UHT sterilization was 6.58.

(Sample 7)
0.3% by weight of ascorbic acid and 0.003% by weight of β-cyclodextrin are added to a sample liquid (tea purified product concentration: 0.0875% by weight) dissolved in water, and hydrogen carbonate is added. Sodium (sodium bicarbonate) was added in an appropriate amount to adjust the pH, and then filled into a metal can and sterilized with UHT. The pH before UHT sterilization was 6.55.
The components of each of these samples are shown in Table 2 below.

(Example 2: (1) Sensory evaluation)
The samples 1 to 7 obtained above were stored in the dark at 5 ° C. (after 35 days), and an expert performed sensory evaluation focusing on the flavor of beverages, particularly the bitterness and astringency of theaflavins.
(Example 2: (2) precipitation suppression effect)
Next, the effect of suppressing the occurrence of precipitation after the samples 1 to 7 obtained above were stored at 5 ° C. in the dark (after 35 days).
The results of these tests are summarized in Table 3 below.

  Samples 1 and 2 indicate that theaflavins have a strong bitterness and astringency and are not suitable for drinking. Further, even if an appropriate amount of sodium hydrogen carbonate (bicarbonate) was added to adjust the pH, the potability was hardly improved (sample 2), and it was judged that the effect of sodium bicarbonate (bicarbonate) was slight.

  On the other hand, in sample 4 to which ascorbic acid and sodium bicarbonate (sodium bicarbonate) were added, the bitter and astringent taste of theaflavins was weakened, and the drinkability was greatly improved as compared with samples 1 and 2. As described above, it has been found that the addition of vitamin C improves the drinkability because sodium bicarbonate (sodium bicarbonate) has little effect on the drinkability.

  Next, it was investigated whether the drinking characteristics of the sample beverage could be improved by adding highly branched cyclic dextrin or β-cyclodextrin. The sample (Sample 5) most excellent in drinkability contains 0.03% by weight of ascorbic acid and 0.3% by weight of highly branched cyclic dextrin. Next, in the sample (sample 3) having the highest evaluation of drinking ability, 0.3% by weight of highly branched cyclic dextrin was added, but the sample to which 0.03% by weight of ascorbic acid was added (sample 4). However, there was almost no difference in the drinkability from Sample 3. This indicates that in beverages containing theaflavins at high concentrations, either or both of ascorbic acid and highly branched cyclic dextrins are effective to suppress the bitterness and astringency of theaflavins. It was.

  The sample having the next best drinking ability was a sample to which β-cyclodextrin was added in an amount of 0.03% by weight (Sample 7). In Sample 7, the bitterness and astringency of the theaflavins were suppressed to some extent, but the sugar-derived unnatural sweetness was felt compared to Samples 3-5, so the drinking ability was slightly low.

In addition, as for the sample 6, the drink containing ascorbic acid (0.03% by weight) and highly branched cyclic dextrin (0.003% by weight) was lower in evaluation than the sample 4. Although both ascorbic acid and highly branched cyclic dextrin seem to improve the drinking suitability of the theaflavin high-concentration beverage, the sample 6 used in combination with both has a lower evaluation than the sample 4.
Summarizing the above results of drinkability, the preferred order is as follows.
Sample 5> Sample 3> Sample 4> Sample 7> Sample 6

  In addition, as a result of the precipitation suppression effect, precipitation occurred clearly in sample 1, whereas precipitation hardly occurred in samples 4 to 7. On the other hand, in Samples 2 to 3, a slight amount of precipitation was observed, but the amount was very small, and compared with Sample 1, the amount of precipitate was very small, and it was judged that there was no problem in terms of product.

Claims (4)

In a packaged beverage containing 0.005% by weight or more of theaflavins and having a caffeine content of less than 0.005% by weight,
Long-term storage of packaged beverages characterized by adjusting (A) theaflavins, (B) non-polymer catechins, (C) ascorbic acid , or (D) cyclodextrin to the following conditions: To prevent precipitation at the time .
(A) 0.005 to 0.02% by weight
(A) / (B) = 0.5-1.5
(C) = 0.01-0.5% by weight
(D) = 0.001 to 0.5% by weight The method according to claim 1, characterized in that the addition of a concentrate of black tea extract. The method according to claim 1 or 2 , wherein the cyclodextrin is a highly branched cyclic dextrin . The method according to any one of claims 1 to 3 , wherein the packaged beverage has a pH of 4.7 to 7.0 .