JP5330756B2 - Container drink - Google Patents

Description

  The present invention relates to a packaged beverage containing non-polymer catechins and pectin.

  The effects of catechins have been reported to have an action to suppress cholesterol elevation, an action to inhibit α-amylase activity, etc. (Patent Documents 1 and 2). In order to express such a physiological effect, since a large amount of catechins needs to be easily consumed, a technique for blending catechins in a beverage at a high concentration has been desired.

  However, a beverage containing a high concentration of catechins has a strong bitter taste when drunk and is difficult to drink regularly. As a method for reducing the bitterness of these tea-based beverages, a method of incorporating cyclodextrin has been reported (Patent Document 3). This bitterness is attributed to the non-polymer catechin gallate body, and there is a limit to the suppression of bitterness by conventional cyclodextrins.

On the other hand, it is reported that pectin and magnesium, which are dietary fibers contained in a tea extract, are reduced to suppress precipitation of tea-based beverages (Patent Document 4). However, its action on bitterness and astringency derived from non-polymer catechin gallate bodies is not known.
JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A Japanese Patent Laid-Open No. 2003-169641

Conventionally, a large amount of cyclodextrin has been required to reduce the bitterness of a packaged beverage containing a high concentration of non-polymer catechins. However, when a large amount of cyclodextrin is added, the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself.
Accordingly, it is an object of the present invention to provide a means for reducing the bitter taste of a container-packed drink without impairing the original flavor of the drink and a container-packed drink excellent in long-term storage without occurrence of precipitation.

  Accordingly, the present inventors have conducted various studies to reduce the bitter taste after heat sterilization of a packaged beverage containing catechins, particularly non-polymer catechins, in a high concentration without reducing the flavor. It has been found that by blending pectin, which is a fiber, an excellent bitterness-reducing effect can be obtained, and a container-packed beverage that retains the original flavor of the beverage and is excellent in long-term storage without occurrence of precipitation can be obtained.

That is, the present invention is,
(A) Non-polymer catechins 0.05 to 0.5% by mass, and (B) Pectin 0.1 to 1.3% by mass
Containing
(E) 0.0012 to 0.005 mass% calcium,
(F) Magnesium is 0.00012 to 0.005 mass% ,
The content weight ratio [(B) / {(E) + (F)}] of (B) pectin and (E) calcium and (F) magnesium is 100 to 350, and the pH is 3.0 to 5. The container-packed drink which is 1 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, it is a container-packed drink which contains non-polymer catechins by high concentration, Comprising: The bitter taste derived from gallate type catechins is suppressed, and the container-packed drink excellent in long-term preservation, such as a hue, is obtained.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. A collective term for all kinds. The density | concentration of non-polymer catechin here is defined based on said total amount of 8 types.

  The packaged beverage of the present invention contains (A) 0.05 to 0.5% by mass of non-polymer catechins, preferably 0.07 to 0.4% by mass, more preferably 0.08. -0.3 mass%, Especially preferably, it contains 0.09-0.2 mass%. If the non-polymer catechins are within this range, the bitter taste derived from gallate catechins is suppressed, and excellent in long-term storage such as hue.

  Non-polymer catechins in the packaged beverage of the present invention include epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin, and catechin gallate, gallocatechin gallate, gallocatechin and catechin non-catechin. There is an epi body. The ratio (((G) / (A)] × 100) of (G) non-epimer in (A) non-polymer catechins in the packaged beverage of the present invention is preferably 5 to 25% by mass, and more preferably 8 to It is preferably 20% by mass, particularly 10 to 15% by mass from the viewpoints of flavor and storage stability.

  Non-polymer catechins in the packaged beverage of the present invention include gallate bodies composed of epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate, and non-polymer catechins composed of epigallocatechin, gallocatechin, epicatechin and catechin. There is a gallate body. Since gallate bodies that are ester-type non-polymer catechins have a strong bitter taste, the ratio of (H) gallate bodies in (A) non-polymer catechins in the packaged beverage of the present invention ([(H) / (A )] × 100) is preferably from 5 to 95% by mass, more preferably from 8 to 55% by mass, further from 10 to 46% by mass, and particularly preferably from 15 to 40% by mass, from the viewpoint of suppressing bitterness. In addition, the concentration of the non-polymer catechin gallate body in the container-packed beverage of the present invention is preferably in the range of 30 to 100 mg / 100 mL because the aftertaste is improved.

  The packaged beverage containing a high concentration of non-polymer catechins in the present invention can be obtained by adjusting the concentration of non-polymer catechins by blending a concentrate of tea extract, particularly a concentrate of green tea extract. it can. Specifically, an aqueous solution of a green tea extract concentrate, or a mixture of the green tea extract concentrate and a green tea extract, a semi-fermented tea extract or a fermented tea extract. The concentrate of green tea extract here refers to a product obtained by removing some water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent, and purifying it in some cases to increase the concentration of non-polymer catechins. As the form, various forms such as solid, aqueous solution, slurry and the like can be mentioned. The green tea extract refers to an extract that is not subjected to concentration or purification operations.

  The concentrate of the green tea extract containing non-polymer catechins can be selected from commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like. If the concentration of non-polymer catechins is in the above range, purified products thereof may be used. As a purification method, for example, there is a method in which a precipitate formed by suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off. Alternatively, a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract may be used.

The non-polymer catechins used in the present invention can reduce the gallate body rate by treating the green tea extract or its concentrate with tannase treatment. Any tannase may be used as long as it has an activity to hydrolyze the gallate body of non-polymer catechins. Specifically, tannase obtained by culturing tannase-producing bacteria such as Aspergillus, Penicillium, Rhizopus and the like can be used. Of these, those derived from Aspergillus oryzae are particularly preferred. As commercially available enzymes having tannase activity, pectinase PL Amano (manufactured by Amano Enzyme), hemicellulase amano 90 (manufactured by Amano Enzyme), tannase KTFH (manufactured by Kikkoman) and the like can be used.
In the tannase treatment, tannase is preferably added in a range of 0.5 to 10% by mass with respect to the non-polymer catechins of the green tea extract. The tannase treatment temperature is preferably 15 to 40 ° C., more preferably 20 to 30 ° C., at which enzyme activity can be obtained. The pH at the time of tannase treatment is preferably 4-6, more preferably 4-5, and particularly preferably 4-4.2, from which enzyme activity can be obtained. Thereafter, the temperature is raised to 45 to 95 ° C., preferably 75 to 95 ° C. as soon as possible, and the reaction is stopped by inactivating tannase.

  The content mass ratio [(I) / (A)] of (A) non-polymer catechins and (I) caffeine in the packaged beverage of the present invention is preferably 0.0001 to 0.16, more preferably 0. 0.001 to 0.15, more preferably 0.01 to 0.14, and particularly preferably 0.05 to 0.13. If the ratio of caffeine to non-polymer catechins is 0.0001 to 0.16, it is preferable in terms of flavor balance and does not harm the original appearance of the beverage. Caffeine may be caffeine naturally present in green tea extract, flavor, fruit juice and other components used as a raw material, or caffeine newly added at the time of beverage production.

  The (B) pectin in the packaged beverage of the present invention is a water-soluble dietary fiber, and is intricately entangled with non-polymer catechins in an aqueous solution, and is thought to suppress bitterness by a thickening effect. In general, there are two types of pectin, one made from apples and the other made from citrus fruits such as lemon, grapefruit, and lime. Those made from citrus are preferred. Commercially available pectin is a high esterification type (esterification rate of 50% by mass or more), acid treatment type (esterification rate of about 40% by mass) and alkali treatment type (esterification rate of about 33% by mass, amidation) The ratio is about 17% by mass), and a highly esterified type of 69 to 75% by mass for beverages that hardly cause gelation is particularly preferable. Pectin derived from tea extract is also included in (B).

  The content of pectin in the packaged beverage of the present invention is 0.005 to 1.3% by mass, preferably 0.01 to 1.0% by mass, more preferably 0.05 to 0.9% by mass. Especially preferably, it is 0.1-0.8 mass%. When the content of pectin is within the above range, the bitterness of non-polymer catechins can be sufficiently suppressed, and gelation by pectin can be suppressed to obtain a non-gel container-packed beverage.

  The container-packed beverage of the present invention preferably contains (C) one or more selected from fructose, glucose and sucrose. These sweeteners are preferably contained in the packaged beverage of the present invention in an amount of 0.0001 to 20% by mass, further 0.001 to 15% by mass, and particularly 0.01 to 10% by mass.

  The container-packed beverage of the present invention has a sweetness when there are too few sweeteners, and the balance between sourness and saltiness tends to be insufficient. Therefore, the sweetness when sucrose is 1 is preferably 2 or more ( References: JISZ8144, sensory evaluation analysis-terminology, number 3011, sweetness; JISZ9080, sensory evaluation analysis-method, test method; beverage terminology dictionary 4-2 classification of sweetness, document 11 (Beverage Japan); characteristic grade test mAG Test, ISO 6564-1985 (E), “Sensory Analysis-Methodology-Flavour profile method”, etc.). On the other hand, when the sweetness level is 8 or less, the sensation of catching on the throat due to sweetness is suppressed, and the over-throat is improved. These sweeteners include those in tea extracts.

  The glucose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. The fructose content in the packaged beverage of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 15% by mass, and particularly preferably 0.01 to 10% by mass. Fructose glucose liquid sugar is a mixed liquid sugar of these, and the content thereof is 0.01 to 7% by mass, more preferably 0.1 to 6% by mass, and particularly preferably 1.0 to 5% by mass in the packaged beverage. %. When these sweeteners are blended in a total of 20% by mass or less in a packaged beverage, coloring due to browning does not occur during storage of the beverage.

  Sucrose forms include granulated sugar, liquid sugar, and sucrose. Any of these can be used. The sucrose content in the packaged beverage of the present invention is preferably 0.001 to 20% by mass, more preferably 0.01 to 15% by mass, and particularly preferably 0.1 to 10% by mass.

  In addition to the above sweeteners, complex polysaccharides, glycerols, sugar alcohols, artificial sweeteners, and the like can be used in the packaged beverage of the present invention. Saumatine and stevinoside can also be used. Glycerols can be contained in the packaged beverage of the present invention preferably in an amount of 0.1 to 15% by mass, more preferably 0.2 to 10% by mass.

  Examples of complex polysaccharides include maltodextrin, corn syrup, high fructose corn syrup, agape extract, maple syrup, sugar cane, honey and the like, and a preferred example is maltodextrin. In addition, polyhydric alcohols such as glycerol can be used in the present invention. The complex polysaccharide can be contained in the packaged beverage of the present invention preferably in an amount of 0.1 to 15% by mass, more preferably 0.2 to 10% by mass.

  Examples of the sugar alcohol used in the packaged beverage of the present invention include erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol and the like. Of these, erythritol with less calories is preferred. As for content of these sugar alcohols in the container-packed drink of this invention, 0.0001-20 mass% is preferable.

  Artificial sweeteners used in the packaged beverages of the present invention include aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D-alaninamide, L- Examples include high sweetness sweeteners such as aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkaneamide, sucralose, glycyrrhizin, and synthetic alkoxy aromatic compounds. The content of these artificial sweeteners in the packaged beverage is preferably 0.0001 to 20% by mass.

  From the viewpoint of flavor and storage stability, the container-packed beverage of the present invention preferably has (D) pH (25 ° C.) in the range of 3.0 to 5.1, more preferably 3.5 to 4. 5, particularly preferably 3.8 to 4.2. That is, when the pH is 3.0 to 5.1, pectin gelation does not occur, and non-polymer catechins do not decrease during long-term storage. By adjusting the pH to the above range with ascorbic acid or a salt thereof, citric acid, or the like, the beverage can be stored for a long time and has an appropriate acidity.

  A sour agent can be used for the container-packed drink of this invention. The acidulant in the present invention is at least one selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof. Even when these are used alone, the pH can be accommodated for long-term storage, but in order to obtain an appropriate acidity, the combined use of these acids and their salts is preferable. Specifically, trisodium citrate, 1 potassium citrate, 3 potassium citrate, sodium gluconate, potassium gluconate, sodium tartrate, 3 sodium tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium fumarate, etc. Can be mentioned.

  Other acidulants include adipic acid and fruit juices extracted from natural ingredients. As a whole, the sour agent is preferably contained in the container-packed beverage of the present invention in an amount of 0.01 to 0.7% by mass, particularly 0.02 to 0.6% by mass. Inorganic acids and inorganic acid salts can also be used. Examples of inorganic acids and inorganic acid salts include diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium metaphosphate, and tripotassium phosphate. Can be mentioned. These inorganic acids and inorganic acid salts are preferably contained in the packaged beverage of the present invention in an amount of 0.02 to 0.5% by mass, particularly 0.02 to 0.3% by mass.

  In the packaged beverage of the present invention, sodium and potassium can be further used as minerals. Examples of sodium used in the present invention include sodium ascorbate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. Easily available sodium salts can be blended. Sodium may also be derived from added fruit juice or tea ingredients. The higher the sodium concentration, the higher the degree of beverage discoloration. From the viewpoint of stability, the sodium content in the packaged beverage of the present invention is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.4% by mass, and still more preferably 0.003. It is -0.2 mass%.

  As potassium used for this invention, compounds other than potassium contained in a tea extract can be added and the density | concentration can be raised. For example, a potassium salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof is formulated. It may also be derived from added fruit juices or fragrances. The potassium concentration has a greater effect on the color tone when stored at high temperatures for a long period of time compared to the sodium concentration. Thus, from the viewpoint of stability, the potassium content in the packaged beverage of the present invention is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.15% by mass, and still more preferably. 0.003 to 0.12% by mass.

  Furthermore, the total concentration of sodium and potassium in a packaged beverage is preferably 0.001 to 0.5 mass% from the viewpoint of preventing pectin from gelling.

  The packaged beverage of the present invention can further contain minerals other than sodium and potassium. Metal salts of calcium include calcium citrate, calcium acetate, calcium lactate, calcium pantothenate, calcium carbonate, calcium chloride, calcium hydroxide, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Easily available salts such as calcium glycerophosphate, calcium gluconate, calcined calcium (sea urchin calcined calcium, shell calcined calcium, bone calcined calcium) etc. and mixtures thereof are blended. The total amount of calcium used in the present invention is 0.12% by mass or less from the viewpoint of preventing gelation of pectin and preventing precipitation during long-term storage, but is further required per day (US RDI standard: US2005 / 0003068). : US Reference Daily Intake) is preferably 0.0012 to 0.12% by mass, particularly preferably 0.0012 to 0.005% by mass.

  The magnesium metal salt used in the present invention is blended with readily available salts such as magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and the like, and mixtures thereof. The total amount of magnesium used in the packaged beverage of the present invention is 0.01% by mass or less from the viewpoint of preventing pectin gelation and preventing precipitation during long-term storage, and the daily required amount (US RDI standard) It is preferably at least 10% by mass, 0.00012 to 0.006% by mass, and particularly preferably 0.0005 to 0.005% by mass.

  Zinc metal salts incorporate readily available salts such as zinc salts, zinc gluconate, zinc sulfate, zinc chloride, zinc oxide, zinc stearate and the like and mixtures thereof. The total amount of zinc used in the packaged beverage of the present invention is preferably 0.000048 to 0.0024% by mass which is at least 10% by mass or more of the daily required amount (US RDI standard). This amount of zinc does not cause pectin gelation.

  Metal salts of iron include ferric chloride, iron citrate, ferric pyrophosphate, ferric pyrophosphate solution, ferrous sulfate, ammonium iron citrate, ferrous gluconate, iron lactate and the like Formulate readily available salts such as mixtures. The total amount of iron used in the packaged beverage of the present invention is preferably 0.00004 to 0.002% by mass, which is at least 10% by mass of the daily required amount (US RDI standard). This amount of iron does not cause pectin gelation.

  Pectin forms an ion-binding gel in the presence of polyvalent metal ions such as calcium, magnesium, zinc and iron. This is because the pectin has many carboxyl groups liberated in the molecule, so that the carboxyl groups of the pectin molecules are cross-linked by multivalent ions and thus gelate. In addition, when a monovalent cation such as sodium or potassium is present, this interferes with crosslinking and has a buffering effect.

  Therefore, by reducing the magnesium and calcium contained in the concentrate of the tea extract, especially among the polyvalent metal ions, the gelation of pectin can be prevented and a non-gelled packaged beverage can be obtained. . The container-packed beverages of the present invention can be tea-based beverages, non-tea-based beverages, carbonated beverages, non-carbonated beverages, fruit juice beverages, etc., but in any form (B) pectin and (E) calcium and ( F) Magnesium content weight ratio [(B) / {(E) + (F)}] needs to be 10 or more, preferably 30 or more, particularly preferably 50 or more, more preferably 100 or more. If it exists, sufficient long-term precipitation preventing effect and hue stability can be obtained. The upper limit of the content weight ratio [(B) / {(E) + (F)}] is preferably 1,000 or less, more preferably 500 or less, and particularly preferably 350 or less, from the viewpoint of preventing gelation.

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

A fragrance | flavor (flavor) and fruit juice (fruit juice) can be mix | blended with the container-packed drink of this invention in order to improve palatability. Natural or synthetic fragrances and fruit juices can be used in the present invention. These can be selected from fruit juice, fruit flavors, plant flavors or mixtures thereof. In particular, a combination of tea flavors with fruit juice, preferably green tea or black tea flavors is preferred. Preferred fruit juices are prune, blueberry, raspberry, blackberry, strawberry, apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kui, pineapple, passion fruit, mango, guava, raspberry, apricot, peach And you can use cherry. Particularly preferred are grapefruit, lemon, lime, apple or mixtures thereof. Preferred natural flavors are jasmine, chamomile, rose, peppermint, hawthorn, chrysanthemum, sugar, sugar cane, litchi, bamboo shoot and the like. The fruit juice is preferably contained in the packaged beverage of the present invention in an amount of 0.001 to 99.5% by mass, and further 0.002 to 10% by mass. Particularly preferred fragrances are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. In addition to citrus flavors, various other fruit flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc. can be used. These flavors may be derived from natural sources such as fruit juices and perfume oils, or may be synthesized.
The perfume may include blends of various flavors such as spices such as cola soft drink flavors selected with lemon and lime flavors, citrus flavors and the like. Such a fragrance | flavor can mix | blend preferably 0.0001-5 mass%, More preferably, 0.001-3 mass% in the container-packed drink of this invention.

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

  Thus, in the packaged beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, Additives such as emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

  The packaged beverage of the present invention can be a non-carbonated beverage, but can also be a carbonated beverage. That is, by having an appropriate foaming property with carbon dioxide gas, the bitterness of non-polymer catechins can be suppressed, and a soft feeling and a refreshing feeling can be continuously imparted. Examples of tea-based beverages include non-fermented tea beverages such as green tea beverages, semi-fermented tea beverages such as oolong tea beverages, and fermented tea beverages such as black tea beverages. Moreover, the container-packed drink of this invention can also be made into a functional drink, for example, can also be made into non-tea-type drinks, such as enhanced water, a sports drink, and near water.

  In addition to tea-based beverages, the container-packed beverages of the present invention can be emulsified beverages such as soy milk beverages, milk coffee, and milk cocoa.

  Glycerol fatty acid ester, fatty acid mono- and diglyceride, mono- and diglyceride acetate, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester Lecithin, ester gum, enzymatically decomposed lecithin, plant lecithin bile powder fractionated lecithin, egg yolk lecithin can be used.

  Further, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol alginate, sodium carboxymethylcellulose, sodium polyacrylate, methylcellulose, casein Na, gum arabic, arabinogalactan, gati gum, curdlan, carrageenan, processed Yukema algae , Refined carrageenan yukema algae powder, polysorbate 80 added carrageenan carrageenan salt, caraya gum, carob bean gum (locust bean gum), xanthan gum, guar gum, psyllium seed gum, gellan gum, tragand gum, microfibrous cellulose (microcrystalline cellulose), far celerin, agar , Cyclodextrin, gelatin, hydroxypropyl methylcellulose, poly Thickening stabilizers such as Kisutorosu can be used.

  Examples of containers that can be used in the container-packed beverages of the present invention include molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foils and plastic films, and bottles, as in general beverages The thing of the usual form, such as is mentioned. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  In addition, the container-packed beverage of the present invention can be sterilized under the laws and regulations (Food Sanitation Law in Japan) to be applied if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Measurement of non-polymer catechins and caffeine Octadecyl group was introduced using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, which was filtered through a membrane filter (0.8 μm) and then diluted with distilled water. Packed column for liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was mounted, and the measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. (Normally, the concentrations of catechins and caffeine are expressed as mass / volume% (% [w / v]), but the contents in the examples are expressed by mass by multiplying the liquid amount).

Measurement of pectin Pectin was measured as a water-soluble dietary fiber by the following enzyme-weight method (modified Prosky method).
1. Collect test beverages in two 500 mL tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to 50 mL, add 0.1 mL of Termamyl (120 L, Novozymes), and in a boiling water bath for 30 minutes. After incubation with shaking at intervals of about 5 minutes, the mixture was allowed to cool.
2. Next, the pH is adjusted to 7.5 ± 0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution, 0.1 mL of protease (P-5380, Sigma) solution (50 mg / mL phosphate buffer) is added, and 60 The mixture was incubated at 30 ° C. with shaking for 30 minutes, and then allowed to cool.
3. Next, the pH is adjusted to 4.3 ± 0.3 with 10 ml of 0.325 mol / L hydrochloric acid solution, 0.1 ml of amyloglucosidase (A-9913, Sigma) is added, and the mixture is incubated with shaking at 60 ° C. for 30 minutes. Then, after allowing to cool, the generated precipitate was suction filtered through a 2G2 glass filter, the residue (insoluble dietary fiber) was washed twice with 10 mL of ion-exchanged water, and the filtrate and the washing solution were collected.
4). The recovered solution was made up to 4 volumes of 95% ethanol (60 ° C.), allowed to stand at room temperature for 1 hour, and then the generated precipitate was filtered with a 2G2 glass filter (a filter layer formed of 1 g of celite). Suction filtration was performed, and the residue was made into water-soluble dietary fiber.
5. The residue was washed 3 times with 20 mL of 78% ethanol, 2 times or more with 10 mL of 95% ethanol, 2 times or more with 10 mL of acetone and if necessary with diethyl ether, and then dried at 105 ° C. overnight.
6). Constant weight measurement (R ₁ , R ₂ ) with 2 samples, protein (P ₁ ) was obtained by Kjeldahl method, coefficient 6.25, and then incinerated at 535 ° C. for 5 hours to obtain ash (A ₁ ) It was measured.
The water-soluble dietary fiber (SDF) was calculated | required using the coefficient obtained by the above operation.
SDF (g / 100 g) = 100 × [R _1,2 × {1- (P ₁ + A ₁ ) / 100} −B ₁ ] / SR _1,2 : weight of residue [average value, (R ₁ + R ₂ ) / 2, mg]
P ₁ : Protein (%) in SDF residue
A ₁ : Ash content (%) in SDF residue
S: Sampling amount (average value, mg)
B ₁ : SDF blank (mg)
B ₁ (mg) = [r ₂ × {1− (p ₂ + a ₂ ) / 100}]
r ₂ : weight of SDF blank residue (average value, mg)
p ₂ : SDF blank residue protein (%)
a ₂ : Ash content (%) of SDF blank residue

Measurement of fructose and glucose A sample filtered through a membrane filter (0.8 μm) and then diluted with distilled water was subjected to Wakosil 5NH ₂ 4.6 mmφ × 250 mm (manufactured by Shimadzu Corporation, Wako Pure Chemical Industries, Ltd.) The mobile phase was detected with a differential refractometer RID-10A (Shimadzu Corporation) using water.

Measurement of calcium and magnesium content Atomic absorption photometry (hydrochloric acid extraction)
5 g of a sample was put in 10% hydrochloric acid, and then dissolved in ion-exchanged water so as to be a 1% hydrochloric acid solution, and the absorbance was measured.

Storage test (acceleration test)
The prepared beverage was stored at 55 ° C. for 2 weeks, and the change in the color of the beverage before and after storage and the occurrence of precipitation were visually evaluated by five panelists according to the following criteria.
Color change, A: No change, B: Slight change, C: Change, D: Significant change in precipitation, a: No occurrence, b: Slightly observed, c: Large amount

Evaluation of Flavor Drinking tests were conducted by five panelists according to the following five-level evaluation.
1: Excellent 2: Good 3: Standard 4: Not good 5: Bad

Examples 5, 6 and 9 shown below are reference examples and are not included in the scope of claims.
Example 1
100 g of a commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) is dispersed in 900 g of 90.0% by mass ethanol, 20 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and acid clay (Mizuka Ace #) (600, manufactured by Mizusawa Chemical Co., Ltd.) was added, and stirring was continued for about 10 minutes. Thereafter, the mixture was aged for 30 minutes, filtered through No. 2 filter paper and filter paper having a pore size of 0.2 μm, and 200 ml of water was added and concentrated under reduced pressure to obtain a purified product. Non-polymer catechins in the obtained purified product were 15.2% by mass, and the proportion of gallate body in the non-polymer catechins was 58.1% by mass.
75.0 g of the obtained green tea extract purified product (purified product obtained without tannase treatment) was put into a stainless steel container, and the total amount was made 1,000 g with ion-exchanged water. A sodium aqueous solution (3.0 g) was added to adjust the pH to 5.5. Then, under stirring conditions of 22 ° C. and 150 r / min, 0.27 g of Kikkoman tannase KTFH (manufactured by Kikkoman, Industrial Grade, 500 U / g or more) in 1.07 g of ion-exchanged water (based on non-polymer catechins) 2.4 mass%) was added, and the enzyme reaction was terminated when the pH dropped to 4.24 55 minutes later. Next, the stainless steel container was immersed in a warm bath at 95 ° C., held at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, then cooled to 25 ° C., and then concentrated. The purified green tea extract obtained after the tannase treatment had a non-polymer catechin content of 15.0% by mass, and the non-polymer catechins had a gallate content of 45.1% by mass.
A purified product of this green tea extract 5.3 g, Chinese green tea extract powder 2.2 g, lemon-derived citrus pectin QC40 (water-soluble dietary fiber 100%, high ester type, Degussa) 5.0 g was dissolved in water. . Next, anhydrous crystalline fructose, erythritol, sodium L-ascorbate, and green tea flavor were added to make the total amount 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this packaged green tea beverage.

Example 2
Container in the same manner as in Example 1 except that 0.5 g of Indian tea extract powder and black tea flavor were used instead of green tea extract powder and green tea flavor in Example 1, and the amount of purified green tea extract was increased. A stuffed black tea beverage was produced. Table 1 shows the composition and flavor evaluation results of this packaged black tea beverage.

Example 3
8.5 g of purified green tea extract obtained after tannase treatment in Example 1 and 5.0 g of citrus pectin QC40 were dissolved in water. Next, anhydrous crystal fructose, erythritol, anhydrous citric acid, citric acid 3Na, L-ascorbic acid, and lemon-lime flavor were added to make a total amount of 1,000 g. After blending, it was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this container-packed non-tea beverage.

Example 4
Container-packed non-tea beverage in the same manner as in Example 3, except that 5.0 g of Apple Pectin HM-1 (100% water-soluble dietary fiber, high ester type, Degussa) was used instead of Citraspectin QC40 in Example 3. Manufactured. Table 1 shows the composition and flavor evaluation results of this container-packed non-tea beverage.

Example 5
Nagano apple concentrate juice was diluted with Brix 10.0 to make a 100% juice drink.
8.5 g of the purified green tea extract obtained after tannase treatment in Example 1 was dissolved therein. After blending, it was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this packaged fruit juice beverage.

Examples 6-9
The purified green tea extract obtained by terminating the enzymatic reaction when the pH dropped to 4.01 90 minutes after tannase treatment in Example 1 (15.0% by weight of non-polymer catechins, non-polymer A packaged beverage was produced in the same manner as in Examples 1 to 3 and Example 5 except that the gallate body ratio of catechins was 34.2% by mass. Table 1 shows the composition and flavor evaluation results of these packaged beverages.

Comparative Examples 1-3
A container-packed beverage was produced in the same manner as in Examples 1 to 3 without adding citrus pectin QC40 or apple pectin HM-1. Table 2 shows the composition and flavor evaluation results of these packaged beverages.

Comparative Example 4
A packaged beverage was produced in the same manner as in Comparative Example 3 except that the concentrate of green tea extract was used instead of the purified product of green tea extract obtained in Example 1. Table 2 shows the composition and flavor evaluation results of this packaged beverage.

  As apparent from Tables 1 and 2, when pectin, calcium, and magnesium are blended in a predetermined range in a container-packed beverage containing a high concentration of non-polymer catechins, bitterness is remarkably suppressed and storage stability is remarkable. Improved.

Claims (9)

(A) Non-polymer catechins 0.05 to 0.5 mass%, and (B) Pectin 0.1 to 1.3 mass%
Containing
(E) 0.0012 to 0.005 mass % of calcium ,
(F) Magnesium is 0.00012 to 0.005 mass%,
The content weight ratio [(B) / {(E) + (F)}] of (B) pectin and (E) calcium and (F) magnesium is 100 to 350,
A packaged beverage having a pH of 3.0 to 5.1.   Furthermore, the container-packed drink of Claim 1 which contains 0.0001-20 mass% of 1 or more types chosen from (C) fructose, glucose, and sucrose.   The packaged beverage according to claim 1 or 2, wherein the pectin is a water-soluble dietary fiber derived from lemon, grapefruit, lime or apple.   (G) The non-epimeric rate of non-polymer catechins is 5-25 mass%, The container-packed drink of any one of Claims 1-3.   (H) The gallate body rate of non-polymer catechins is 5-55 mass%, The container-packed drink of any one of Claims 1-4.   The content mass ratio [(I) / (A)] of (I) caffeine and (A) non-polymer catechins is 0.0001 to 0.16. Bottled beverage.   It is a tea-type drink, The container-packed drink of any one of Claims 1-6.   The container-packed beverage according to any one of claims 1 to 6, which is a non-tea beverage.   The container-packed drink according to claim 8, which is a carbonated drink.