JP2005176760A - Beverage packed in container in which refined green tea extract is formulated - Google Patents
Beverage packed in container in which refined green tea extract is formulated Download PDFInfo
- Publication number
- JP2005176760A JP2005176760A JP2003424557A JP2003424557A JP2005176760A JP 2005176760 A JP2005176760 A JP 2005176760A JP 2003424557 A JP2003424557 A JP 2003424557A JP 2003424557 A JP2003424557 A JP 2003424557A JP 2005176760 A JP2005176760 A JP 2005176760A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- beverage
- container
- green tea
- tea extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 229940094952 green tea extract Drugs 0.000 title claims abstract description 38
- 235000020688 green tea extract Nutrition 0.000 title claims abstract description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 70
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 235000005487 catechin Nutrition 0.000 claims abstract description 52
- 229960001948 caffeine Drugs 0.000 claims abstract description 50
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 38
- 150000001765 catechin Chemical class 0.000 claims abstract description 37
- 239000004927 clay Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229920000642 polymer Polymers 0.000 claims abstract description 27
- 239000002253 acid Substances 0.000 claims abstract description 21
- 239000011259 mixed solution Substances 0.000 claims abstract description 10
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 90
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 45
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 45
- 235000013616 tea Nutrition 0.000 claims description 24
- 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 description 15
- 229950001002 cianidanol Drugs 0.000 claims description 15
- 235000003599 food sweetener Nutrition 0.000 claims description 11
- 239000003765 sweetening agent Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 abstract description 22
- 239000000243 solution Substances 0.000 abstract description 8
- 244000269722 Thea sinensis Species 0.000 description 29
- 239000000203 mixture Substances 0.000 description 27
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 235000015203 fruit juice Nutrition 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 238000011282 treatment Methods 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 150000001720 carbohydrates Chemical class 0.000 description 12
- 235000014633 carbohydrates Nutrition 0.000 description 12
- 239000000284 extract Substances 0.000 description 11
- 150000002500 ions Chemical class 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 7
- -1 organic acid salt Chemical class 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 229930091371 Fructose Natural products 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000008122 artificial sweetener Substances 0.000 description 6
- 235000021311 artificial sweeteners Nutrition 0.000 description 6
- 230000035622 drinking Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 235000010755 mineral Nutrition 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 229910001415 sodium ion Inorganic materials 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 229920000858 Cyclodextrin Polymers 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 150000007513 acids Chemical class 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 229910001414 potassium ion Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 244000274847 Betula papyrifera Species 0.000 description 4
- 235000009113 Betula papyrifera Nutrition 0.000 description 4
- 235000009109 Betula pendula Nutrition 0.000 description 4
- 235000010928 Betula populifolia Nutrition 0.000 description 4
- 235000002992 Betula pubescens Nutrition 0.000 description 4
- 241000207199 Citrus Species 0.000 description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 240000006909 Tilia x europaea Species 0.000 description 4
- 235000011941 Tilia x europaea Nutrition 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 239000003245 coal Substances 0.000 description 4
- 239000003480 eluent Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 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 description 4
- 239000004571 lime Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-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-WIYYLYMNSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000004386 Erythritol Substances 0.000 description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 230000002542 deteriorative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003792 electrolyte Substances 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
- 235000019414 erythritol Nutrition 0.000 description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 3
- 229940009714 erythritol Drugs 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000008369 fruit flavor Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-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-PZJWPPBQSA-N 0.000 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 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 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 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 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 2
- 241000508269 Psidium Species 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- 229910004298 SiO 2 Inorganic materials 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 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 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 description 2
- 235000019800 disodium phosphate Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000012734 epicatechin Nutrition 0.000 description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 229940030275 epigallocatechin gallate Drugs 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 2
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 150000002402 hexoses Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 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 description 1
- 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 description 1
- 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 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GZCGUPFRVQAUEE-UHFFFAOYSA-N 2,3,4,5,6-pentahydroxyhexanal Chemical compound OCC(O)C(O)C(O)C(O)C=O GZCGUPFRVQAUEE-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 206010001497 Agitation Diseases 0.000 description 1
- 229910018072 Al 2 O 3 Inorganic materials 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- RQBBFKINEJYDOB-UHFFFAOYSA-N acetic acid;acetonitrile Chemical compound CC#N.CC(O)=O RQBBFKINEJYDOB-UHFFFAOYSA-N 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000007958 cherry flavor Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000001596 intra-abdominal fat Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 239000001472 potassium tartrate Substances 0.000 description 1
- 229940111695 potassium tartrate Drugs 0.000 description 1
- 235000011005 potassium tartrates Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000011110 re-filtration Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
- 229960002167 sodium tartrate Drugs 0.000 description 1
- 235000011004 sodium tartrates Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 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
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は低カフェイン緑茶抽出物を配合した容器詰飲料、特にスポーツ飲料やアイソトニック飲料として有用な低カフェインで高濃度カテキン含有容器詰飲料に関する。 The present invention relates to a packaged beverage containing a low-caffeine green tea extract, particularly a low-caffeine and high-concentration catechin-containing packaged beverage useful as a sports beverage or an isotonic beverage.
カテキン類はコレステロール上昇抑制作用やα−アミラーゼ活性阻害作用などを有することが知られている（例えば、特許文献１、特許文献２参照）。カテキン類のこのような生理効果を発現させるには、成人一日あたり４〜５杯のお茶を飲むことが必要である。このため、より簡便に大量のカテキン類を摂取できるよう、飲料にカテキン類を高濃度に配合する技術が望まれている。 Catechins are known to have an action to suppress cholesterol elevation, an action to inhibit α-amylase activity, and the like (see, for example, Patent Document 1 and Patent Document 2). In order to develop such physiological effects of catechins, it is necessary to drink 4-5 cups of tea per day for adults. For this reason, the technique of mix | blending catechins with high concentration in a drink is desired so that a large amount of catechins can be ingested more simply.
しかし、茶葉中にはカテキン類が約１５％含まれているものの、カフェイン成分も通常２〜４％含まれている。カフェインは中枢神経興奮作用を示すことから、眠気抑制に使用されている反面、過剰摂取による神経過敏、吐き気、不眠などの有害作用を引き起こす原因にもなるといわれている。このため、カフェイン含有組成物から、カフェインのみを選択的に除去する方法が検討されてきた。 However, although about 15% of catechins are contained in tea leaves, caffeine components are usually contained in 2-4%. Since caffeine exhibits central nervous excitability, it is used to suppress drowsiness, but it is also said to cause harmful effects such as irritability, nausea and insomnia due to excessive intake. For this reason, methods for selectively removing only caffeine from caffeine-containing compositions have been studied.
例えば、コーヒーの脱カフェイン方法として、１２０〜２５０気圧下において、コーヒーを活性炭等のカフェイン吸着剤と接触させる方法（特許文献３）や、カフェインを含有する水溶液を活性白土又は酸性白土と接触させることにより選択的にカフェインを除去する方法（特許文献４）が提案されている。 For example, as a method for decaffeination of coffee, a method in which coffee is brought into contact with a caffeine adsorbent such as activated carbon at 120 to 250 atmospheres (Patent Document 3), or an aqueous solution containing caffeine as an active clay or acidic clay. There has been proposed a method (Patent Document 4) in which caffeine is selectively removed by contact.
しかしながら、前者は超臨界抽出技術に関するものであり、プロセス上の設備負荷が過大であり、工業レベルでの実施において簡易性に欠ける。また、この方法はカフェインのみを選択的に除去するのではなく、有効成分であるカテキン類組成も変化してしまうという問題がある。一方、後者の方法は、活性白土又は酸性白土を使用するだけで選択的にカフェインを除去できるが、色相が悪化する場合があるなどの問題もあった。
本発明の目的は、緑茶抽出物中のカフェインを、カテキン類組成を著しく変化させることなく、しかも色相を悪化させずに、選択的に除去する手段、及び低カフェイン緑茶抽出物を配合した容器詰飲料、特に容器詰非茶系飲料を提供することにある。 The object of the present invention is to incorporate a means for selectively removing caffeine in a green tea extract without significantly changing the catechin composition and without deteriorating the hue, and a low caffeine green tea extract. The object is to provide a packaged beverage, particularly a packaged non-tea beverage.
本発明者は、緑茶抽出物を、エタノールと水の重量比が９１／９〜９７／３の混合溶液中に溶解させた状態で、活性炭と酸性白土又は活性白土とに接触させることにより、カテキン類組成を著しく変化させることなく、しかも色相を悪化させずに、選択的にカフェインを除去した低カフェイン緑茶抽出物が特に高濃度カテキン類配合飲料の中でも非茶系容器詰飲料において風味が良好であることを見出した。 The present inventor made contact with activated carbon and acidic clay or activated clay in a state where the green tea extract was dissolved in a mixed solution having a weight ratio of ethanol and water of 91/9 to 97/3. The low-caffeine green tea extract that selectively removes caffeine without significantly changing the composition of the ingredients and without deteriorating the hue is particularly savory in non-tea-based beverages that contain high concentrations of catechins. It was found to be good.
本発明は、緑茶抽出物を、エタノールと水の重量比が９１／９〜９７／３の混合溶液に溶解させ、活性炭及び酸性白土又は活性白土と接触させる方法によって得られた低カフェイン緑茶抽出物を配合した、非重合体カテキン類を０．０３〜１．０重量％含有する容器詰飲料を提供するものである。 The present invention is a low caffeine green tea extract obtained by a method in which a green tea extract is dissolved in a mixed solution having a weight ratio of ethanol and water of 91/9 to 97/3 and contacted with activated carbon and acidic clay or activated clay. The container-packed drink which contains 0.03-1.0 weight% of non-polymer catechins which mix | blended the thing is provided.
本発明によれば、緑茶抽出物中のカフェインを、カテキン類組成を著しく変化させることなく、しかも色相を悪化させずに、選択的に除去することができ、得られた低カフェイン緑茶抽出物を配合すればカフェイン含量が低く、高濃度のカテキン類を含有し、かつ色相及び風味の良好な容器詰飲料が得られる。 According to the present invention, caffeine in a green tea extract can be selectively removed without significantly changing the catechins composition and without deteriorating the hue, and the resulting low caffeine green tea extraction When a product is blended, a packaged beverage having a low caffeine content, a high concentration of catechins, and a good hue and flavor can be obtained.
本発明において非重合体カテキン類とは、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート等の非エピ体カテキン類及びエピカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート等のエピ体カテキン類をあわせての総称である。 In the present invention, non-polymer catechins are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Is a collective term.
本発明において用いられる緑茶抽出物としては、緑茶、紅茶、烏龍茶等の茶葉から得られた抽出液が挙げられる。その他のカフェイン含有植物由来、例えばコーヒーなどのカフェインと茶抽出液の混合物なども用いることができる。 Examples of the green tea extract used in the present invention include extracts obtained from tea leaves such as green tea, black tea and oolong tea. Other caffeine-containing plant origins such as a mixture of caffeine such as coffee and tea extract can also be used.
ここで使用する茶葉は、より具体的には、Camellia属、例えばC. sinensis、C. assamica、及びやぶきた種、又はそれらの雑種等から得られる茶葉から製茶された茶葉が挙げられる。製茶された茶葉には、煎茶、番茶、玉露、てん茶、釜炒り茶等の緑茶類がある。
茶葉抽出物は、攪拌抽出等の方法により得ることができる。抽出の際、水にあらかじめアスコルビン酸ナトリウム等の有機酸又は有機酸塩類を添加しても良い。また、煮沸脱気や窒素ガス等の不活性ガスを通気して溶存酸素を除去しつつ、いわゆる非酸化的雰囲気下で抽出する方法を併用してもよい。
More specifically, the tea leaves used here include tea leaves made from tea leaves obtained from the genus Camellia, such as C. sinensis, C. assamica, and Yabuki species, or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea.
The tea leaf extract can be obtained by a method such as stirring extraction. At the time of extraction, an organic acid or an organic acid salt such as sodium ascorbate may be added to water in advance. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating inert gas, such as boiling deaeration and nitrogen gas, and removing dissolved oxygen.
茶葉から抽出するかわりに、茶抽出物の濃縮物を水に溶解あるいは希釈して用いても、茶葉からの抽出液と茶抽出物の濃縮物とを併用しても良い。
ここで、茶抽出物の濃縮物とは、茶葉から熱水又は水溶性有機溶媒により抽出された抽出物を濃縮したものであり、例えば、特開昭５９−２１９３８４号公報、特開平４−２０５８９号公報、特開平５−２６０９０７号公報、特開平５−３０６２７９号公報等に記載されている方法により調製したものをいう。
具体的には、緑茶抽出物として、市販の東京フードテクノ社製「ポリフェノン」、伊藤園社製「テアフラン」、太陽化学社製「サンフェノン」などの粗カテキン製剤を、固体の粗カテキン製剤として用いることもできる。
Instead of extracting from tea leaves, a concentrate of tea extract may be used by dissolving or diluting in water, or an extract from tea leaves and a concentrate of tea extract may be used in combination.
Here, the concentrate of tea extract is obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent. For example, JP-A-59-219384 and JP-A-4-20589. No. 5, 260-907, JP-A-5-306279, and the like.
Specifically, as a green tea extract, use a commercially available crude catechin preparation such as “Polyphenone” manufactured by Tokyo Food Techno Co., “Theafuran” manufactured by ITO EN, or “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. as a solid crude catechin preparation. You can also.
本発明に用いる緑茶抽出物としては、乾燥重量で非重合体カテキン類を２５〜９０重量％、更に４０〜７０重量％含有する緑茶抽出物を用いるのが、非重合体カテキン類以外の呈味成分が残っているために好ましい。 As the green tea extract used in the present invention, a green tea extract containing 25 to 90% by weight and further 40 to 70% by weight of non-polymer catechins by dry weight is used for taste other than non-polymer catechins. This is preferable because the components remain.
本発明において、緑茶抽出物の精製に用いる溶剤は、エタノールと水の混合溶液である。本発明においては、エタノールと水の重量比を９１／９〜９７／３、好ましくは９２／８〜９６／４、より好ましくは９２／８〜９５／５の範囲に調整することが必要である。エタノールの割合が９７／３を超えると回収エタノールの精留条件が過大となってしまい現実的ではない。また９１／９未満では、飲料の長期間の飲用性が低下する。 In the present invention, the solvent used for the purification of the green tea extract is a mixed solution of ethanol and water. In the present invention, it is necessary to adjust the weight ratio of ethanol and water to a range of 91/9 to 97/3, preferably 92/8 to 96/4, more preferably 92/8 to 95/5. . When the ratio of ethanol exceeds 97/3, the rectification conditions of recovered ethanol become excessive, which is not realistic. Moreover, if it is less than 91/9, the long-term drinkability of a drink will fall.
緑茶抽出物をエタノールと水の混合溶液に溶解する方法は特に制限されず、緑茶抽出物を水に溶解した後にエタノールを添加していくことによってエタノールと水の重量比を９１／９〜９７／３の範囲にしても良く、緑茶抽出物をエタノールに懸濁させた後、徐々に水を添加して同様の比率としても良い。抽出効率の点から、水に溶解後にエタノールを添加していく方法が好ましい。 The method for dissolving the green tea extract in a mixed solution of ethanol and water is not particularly limited, and the weight ratio of ethanol and water is 91/9 to 97 / by adding ethanol after dissolving the green tea extract in water. It may be in the range of 3, or after suspending the green tea extract in ethanol, water may be gradually added to obtain a similar ratio. From the viewpoint of extraction efficiency, a method of adding ethanol after dissolving in water is preferable.
本発明においては、エタノールと水の混合溶液１００重量部に対して、緑茶抽出物１０〜４０重量部、特に１５〜３０重量部添加して処理するのが、緑茶抽出物を効率良く処理できるので好ましい。 In the present invention, 10 to 40 parts by weight, particularly 15 to 30 parts by weight of green tea extract is added to 100 parts by weight of a mixed solution of ethanol and water, so that the green tea extract can be processed efficiently. preferable.
水又はエタノールの必要量の添加時間は１０〜３０分程度の時間でゆっくり滴下するのが好ましい。また、カテキン類の抽出効率を上げるために攪拌状態で滴下するのが好ましい。水の滴下終了後は１０〜１２０分程度の熟成時間を設けると更に好ましい。
これらの処理は、１０〜６０℃で行うことができ、特に１０〜５０℃、更に１０〜４０℃で行うのが好ましい。
It is preferable that the required amount of water or ethanol is slowly added dropwise over a period of about 10 to 30 minutes. Moreover, in order to raise the extraction efficiency of catechins, it is preferable to add dropwise with stirring. It is more preferable to provide an aging time of about 10 to 120 minutes after the completion of the dropwise addition of water.
These treatments can be carried out at 10 to 60 ° C., preferably 10 to 50 ° C., more preferably 10 to 40 ° C.
本発明で用いる活性炭としては、一般に工業レベルで使用されているものであれば特に制限されず、例えば、ＺＮ−５０（北越炭素社製）、クラレコールＧＬＣ、クラレコールＰＫ−Ｄ、クラレコールＰＷ−Ｄ（クラレケミカル社製）、白鷲ＡＷ５０、白鷲Ａ、白鷲Ｍ、白鷲Ｃ（武田薬品工業社製）などの市販品を用いることができる。
活性炭の細孔容積は０．０１〜０．８mL／ｇが好ましく、特に０．１〜０．７mL／ｇが好ましい。また、比表面積は８００〜１３００ｍ2／ｇ、特に９００〜１２００ｍ2／ｇの範囲のものが好ましい。なお、これらの物性値は窒素吸着法に基づく値である。
The activated carbon used in the present invention is not particularly limited as long as it is generally used at an industrial level. For example, ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW Commercially available products such as -D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, white birch M, white birch C (manufactured by Takeda Pharmaceutical Company Limited) can be used.
The pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, particularly preferably 0.1 to 0.7 mL / g. The specific surface area is preferably in the range of 800 to 1300 m 2 / g, particularly 900 to 1200 m 2 / g. These physical property values are values based on the nitrogen adsorption method.
活性炭は、エタノールと水の混合溶液１００重量部に対して０．５〜５重量部、特に０．５〜３重量部添加するのが好ましい。活性炭の添加量が少なすぎると、カフェイン除去効率が悪くなり、また多すぎるとろ過工程におけるケーク抵抗が大きくなり好ましくない。 Activated carbon is preferably added in an amount of 0.5 to 5 parts by weight, particularly 0.5 to 3 parts by weight, based on 100 parts by weight of a mixed solution of ethanol and water. If the amount of activated carbon added is too small, the caffeine removal efficiency will deteriorate, and if it is too large, the cake resistance in the filtration step will increase, which is not preferable.
本発明で用いる酸性白土又は活性白土は、ともに一般的な化学成分として、ＳｉＯ2、Ａｌ2Ｏ3、Ｆｅ2Ｏ3、ＣａＯ、ＭｇＯ等を含有するものであるが、ＳｉＯ2／Ａｌ2Ｏ3比が３〜１２、特に４〜９であるのが好ましい。またＦｅ2Ｏ3を２〜５重量％、ＣａＯを０〜１．５重量％、ＭｇＯを１〜７重量％含有する組成のものが好ましい。
活性白土は天然に産出する酸性白土（モンモリロナイト系粘土）を硫酸などの鉱酸で処理したものであり、大きい比表面積と吸着能を有する多孔質構造をもった化合物である。酸性白土を更に、酸処理することにより比表面積が変化し、脱色能の改良及び物性が変化することが知られている。
The acid clay or activated clay used in the present invention contains SiO 2 , Al 2 O 3 , Fe 2 O 3 , CaO, MgO, etc. as general chemical components, but SiO 2 / Al 2 O. 3 The ratio is preferably 3-12, especially 4-9. A composition containing 2 to 5% by weight of Fe 2 O 3 , 0 to 1.5% by weight of CaO and 1 to 7% by weight of MgO is preferable.
Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity. It is known that when acid clay is further acid-treated, the specific surface area is changed to improve the decolorization ability and change physical properties.
酸性白土又は活性白土の比表面積は、酸処理の程度等により異なるが、５０〜３５０ｍ2／ｇであるのが好ましく、pH（５％サスペンジョン）は２．５〜８、特に３．６〜７のものが好ましい。例えば、酸性白土としては、ミズカエース＃６００（水澤化学社製）等の市販品を用いることができる。 The specific surface area of the acid clay or the activated clay varies depending on the degree of acid treatment, etc., but is preferably 50 to 350 m 2 / g, and the pH (5% suspension) is 2.5 to 8, particularly 3.6 to 7. Are preferred. For example, as the acid clay, a commercially available product such as Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) can be used.
酸性白土又は活性白土は、エタノールと水の混合溶液１００重量部に対して２．５〜２５重量部、特に２．５〜１５重量部添加するのが好ましい。酸性白土又は活性白土の添加量が少なすぎると、カフェイン除去効率が悪くなり、また多すぎるとろ過工程におけるケーク抵抗が大きくなり好ましくない。 The acid clay or activated clay is preferably added in an amount of 2.5 to 25 parts by weight, particularly 2.5 to 15 parts by weight, based on 100 parts by weight of a mixed solution of ethanol and water. If the amount of acid clay or activated clay added is too small, the caffeine removal efficiency will deteriorate, and if too much, the cake resistance in the filtration step will increase, which is not preferable.
また、活性炭と、酸性白土又は活性白土の割合は、重量比で活性炭１に対して１〜１０が良く、活性炭：酸性白土又は活性白土＝１：１〜１：６であるのが好ましい。 Moreover, the ratio of the activated carbon and the acid clay or the activated clay is preferably 1 to 10 with respect to the activated carbon 1 by weight ratio, and is preferably activated carbon: acid clay or activated clay = 1: 1 to 1: 6.
緑茶抽出物と活性炭及び酸性白土又は活性白土との接触処理は、バッチ式、カラムによる連続処理等のいずれの方法で行っても良い。一般には、粉末状の活性炭等を添加、攪拌し、カフェインを選択的に吸着後、ろ過操作によりカフェインを除去した濾液を得る方法、あるいは顆粒状の活性炭等を充填したカラムを用いて連続処理によりカフェインを選択的に吸着する方法が採用される。 The contact treatment between the green tea extract and the activated carbon and the acid clay or the activated clay may be performed by any method such as a batch process or a continuous process using a column. In general, powdered activated carbon or the like is added and stirred, and after selectively adsorbing caffeine, it is continuously obtained using a method of obtaining a filtrate from which caffeine has been removed by filtration, or a column packed with granular activated carbon or the like. A method of selectively adsorbing caffeine by treatment is employed.
活性炭及び酸性白土又は活性白土と接触させた後の緑茶抽出物を含有する溶液は、系中からエタノールを取り除くべく減圧蒸留などの方法を用いて留去される。また処理後の緑茶抽出物は液状でも固体状でもいずれでも良いが、固体状態を調製する場合には凍結乾燥やスプレードライなどの方法によって粉末化しても良い。 The solution containing the green tea extract after being contacted with activated carbon and acid clay or activated clay is distilled off using a method such as vacuum distillation to remove ethanol from the system. The green tea extract after treatment may be either liquid or solid, but when preparing a solid state, it may be pulverized by a method such as freeze drying or spray drying.
本発明により脱カフェイン処理を行った後の緑茶抽出物（低カフェイン緑茶抽出物という）は、含有する非重合体カテキン類の組成が処理前と本質的に変化していないのが好ましい。処理前後のエタノールと水の混合溶液中の非重合体カテキン類の収率は７０重量％以上が好ましく、特に８０重量％以上が好ましい。 The green tea extract (referred to as low caffeine green tea extract) after decaffeinated according to the present invention preferably has essentially no change in the composition of the non-polymer catechins contained. The yield of non-polymer catechins in a mixed solution of ethanol and water before and after the treatment is preferably 70% by weight or more, particularly preferably 80% by weight or more.
また、低カフェイン緑茶抽出物中のカテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなるガレート体の全非重合体カテキン類中での割合は、４５〜１００重量％、好ましくは５０〜９８重量％であるのが、非重合体カテキン類の生理効果の有効性上好ましい。 The proportion of gallate bodies consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the low caffeine green tea extract in the total non-polymer catechins is preferably 45 to 100% by weight, preferably 50 to 98% by weight is preferable in view of the effectiveness of physiological effects of non-polymer catechins.
低カフェイン緑茶抽出物中のカフェイン濃度は、非重合体カテキン類に対して非重合体カテキン類／カフェイン＝２５〜２００、より好ましは３０〜１５０、更に好ましくは、３０〜１００、特に好ましくは３０〜６０であるのが好ましい。 The caffeine concentration in the low caffeine green tea extract is non-polymer catechins / caffeine = 25 to 200, more preferably 30 to 150, still more preferably 30 to 100, relative to non-polymer catechins. Particularly preferred is 30-60.
得られた低カフェイン緑茶抽出物は、カフェイン濃度が低いにもかかわらず、高い非重合体カテキン類濃度を維持しており、かつ色相がよく、更に緑茶の風味がほとんどない。従って、低カフェイン緑茶抽出物を配合した容器詰飲料は、特にスポーツ飲料、アイソトニック飲料等の非茶系飲料として有用である。 The obtained low caffeine green tea extract maintains a high non-polymer catechin concentration despite the low caffeine concentration, has a good hue, and has little green tea flavor. Therefore, the container-packed drink containing the low caffeine green tea extract is particularly useful as a non-tea drink such as a sports drink or an isotonic drink.
本発明の容器詰飲料中には、水に溶解状態にある（Ａ）非重合体カテキン類を、０．０３〜１．０重量％含有するが、好ましくは０．０４〜０．５重量％、より好ましくは０．０６〜０．４重量％、更に好ましくは０．０７〜０．４重量％、特に好ましくは０．０８〜０．３重量％、殊更好ましくは０．０９〜０．３重量％、もっとも好ましくは０．１〜０．３重量％含有する。非重合体カテキン類含量がこの範囲にあると、多量の非重合カテキン類を容易に取り易く、飲料調製直後の色調の点からも好ましい。当該非重合体カテキン類の濃度は、緑茶抽出物の配合量によって調整することができる。
また、蓄積体脂肪燃焼促進、食事性脂肪燃焼促進及び肝臓β酸化遺伝子発現促進の効果を出すための成人一日当りの摂取量としては、非重合体カテキン類として３００mg以上、好ましくは４５０mg以上、更に好ましくは５００mg以上がよい。また具体的には飲料一本あたり４８３mg、５５５mg及び９００mg等の摂取によって抗肥満効果や内臓脂肪低減効果が確認されている（特開２００２−３２６９３２号公報）。
したがって本発明の容器詰飲料においても成人一日当りの摂取量としては、非重合体カテキン類として３００mg以上、好ましくは４５０mg以上、更に好ましくは５００mg以上がよく、一日当りの必要摂取量を確保する意味からも、本発明の容器詰飲料１本当り３００mg以上、好ましくは４５０mg以上、更に好ましくは５００mg以上の配合量があるものが良い。
The container-packed beverage of the present invention contains 0.03 to 1.0% by weight of (A) non-polymer catechins dissolved in water, preferably 0.04 to 0.5% by weight. More preferably 0.06 to 0.4% by weight, still more preferably 0.07 to 0.4% by weight, particularly preferably 0.08 to 0.3% by weight, even more preferably 0.09 to 0.3% by weight. % By weight, most preferably 0.1 to 0.3% by weight. When the content of non-polymer catechins is within this range, a large amount of non-polymer catechins can be easily taken, which is preferable from the viewpoint of the color tone immediately after preparation of the beverage. The density | concentration of the said non-polymer catechin can be adjusted with the compounding quantity of a green tea extract.
In addition, the daily intake amount for adults for promoting accumulation fat burning promotion, dietary fat burning promotion and liver β-oxidation gene expression promotion is 300 mg or more, preferably 450 mg or more as non-polymer catechins, Preferably it is 500 mg or more. Specifically, anti-obesity effects and visceral fat reduction effects have been confirmed by ingesting 483 mg, 555 mg, 900 mg, and the like per beverage (Japanese Patent Laid-Open No. 2002-326932).
Therefore, in the packaged beverage of the present invention, the daily intake amount for adults is 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more as non-polymer catechins, which means that the necessary intake amount per day is ensured. Therefore, it is preferable that there is a blending amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more per one packaged beverage of the present invention.
本発明の容器詰飲料における非重合体カテキン類とカフェインとの含有重量比は２５〜８０、更に３０〜７０、特に３０〜６０が好ましい。 The weight ratio of the non-polymer catechins and caffeine in the packaged beverage of the present invention is preferably 25 to 80, more preferably 30 to 70, and particularly preferably 30 to 60.
本発明の容器詰飲料には、ナトリウムイオン及び／又はカリウムイオンを含有させても良い。これらのイオンを含有させた本発明飲料は、スポーツドリンク、アイソトニック飲料などの飲料形態として有用である。スポーツドリンクとは、身体運動後に汗として失われる水分、ミネラルを速やかに補給できる飲料であると一般的に規定される。 The packaged beverage of the present invention may contain sodium ions and / or potassium ions. The beverage of the present invention containing these ions is useful as a beverage form such as a sports drink and an isotonic beverage. A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise.
主な生理電解質の中にはナトリウム及びカリウムがある。これらのイオン成分はそれらに対応する水溶性成分ないし、無機塩を添加することで含有させることができる。それらは果汁及び茶抽出物中にも存在する。本発明飲料中における電解質又はイオン成分の量は最終の飲用しうる容器詰飲料中の含有量である。電解質濃度はイオン濃度で示される。カリウムイオン成分は、カリウム塩化物、炭酸カリウム、硫酸カリウム、酢酸カリウム、炭酸水素カリウム、クエン酸カリウム、リン酸カリウム、リン酸水素カリウム、酒石酸カリウム、ソルビン酸カリウム等又はそれらの混合物のような塩として、あるいは加えられた果汁又は茶の成分として本発明飲料に配合できる。カリウムイオンは、０．００１〜０．２重量％、好ましくは０．００２〜０．１５重量％、最も好ましくは０．００３〜０．１２重量％本発明の容器詰飲料中に含有することが好ましい。同様に、ナトリウムイオン成分は、ナトリウム塩化物、炭酸ナトリウム、炭酸水素ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、リン酸水素ナトリウム、酒石酸ナトリウム、安息香酸ナトリウム等及びそれらの混合物のような容易に入手しうるナトリウム塩として、あるいは加えられた果汁又は茶の成分として配合できる。ナトリウム濃度は浸透圧による水の吸収を容易にさせる上で低い方望ましいが、体から腸に水を浸透圧吸引しない程度であることが、好ましい。これを行うために必要なナトリウムの濃度は、血漿ナトリウムの場合よりも低いことが好ましい。ナトリウムイオンは、０．００１〜０．５重量％、好ましくは０．００２〜０．４重量％、更に好ましくは０．００３〜０．２重量％本発明の容器詰飲料中に含有するのが好ましい。カリウム及びナトリウムイオンに加えて、本発明容器詰飲料には０．００１〜０．５重量％、好ましくは０．００２〜０．４重量％、最も好ましくは０．００３〜０．３重量％の塩化物イオンを更に含有させることができる。塩化物イオン成分は塩化ナトリウム又は塩化カリウムのような塩の形態で配合できる。カルシウム及びマグネシウム、亜鉛、鉄のような他の微量イオンも配合してよい。これらのイオンも塩として配合してよい。飲料中に存在するイオンの合計量には、添加されたイオン量と共に、飲料中に天然で存在するイオン量を含む。例えば、塩化ナトリウムが添加された場合、その量のナトリウムイオン及びその量の塩化物イオンも、それに応じて各イオンの合計量に含まれる。
ここで、ナトリウムイオンやカリウムイオン濃度が低すぎると、飲む場面によっては味的に物足りなく感じ、効果的なミネラル補給ができなくて好ましくない。一方、多すぎると、塩類自体の味が強くなり長期間の飲用に好ましくない。
Among the main physiological electrolytes are sodium and potassium. These ionic components can be contained by adding water-soluble components or inorganic salts corresponding to them. They are also present in fruit juices and tea extracts. The amount of the electrolyte or ionic component in the beverage of the present invention is the content in the final drinkable container-packed beverage. The electrolyte concentration is indicated by the ion concentration. The potassium ion component is a salt such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogen carbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate, etc. or a mixture thereof. Or as a component of added fruit juice or tea. Potassium ions may be contained in the packaged beverage of the present invention in an amount of 0.001 to 0.2% by weight, preferably 0.002 to 0.15% by weight, and most preferably 0.003 to 0.12% by weight. preferable. Similarly, the sodium ion component is readily available such as sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate and the like and mixtures thereof. It can be formulated as a hydrated sodium salt or as a component of added fruit juice or tea. The sodium concentration is preferably lower in order to facilitate the absorption of water by osmotic pressure, but it is preferable that the sodium concentration is not osmotically sucked from the body into the intestine. The concentration of sodium required to do this is preferably lower than that of plasma sodium. Sodium ions are contained in the packaged beverage of the present invention in an amount of 0.001 to 0.5% by weight, preferably 0.002 to 0.4% by weight, more preferably 0.003 to 0.2% by weight. preferable. In addition to potassium and sodium ions, the packaged beverages of the present invention contain 0.001 to 0.5 wt%, preferably 0.002 to 0.4 wt%, most preferably 0.003 to 0.3 wt%. Chloride ions can be further included. The chloride ion component can be formulated in the form of a salt such as sodium chloride or potassium chloride. Other trace ions such as calcium and magnesium, zinc, iron may also be included. These ions may also be blended as salts. The total amount of ions present in the beverage includes the amount of ions naturally present in the beverage as well as the amount of ions added. For example, when sodium chloride is added, that amount of sodium ions and that amount of chloride ions are accordingly included in the total amount of each ion.
Here, if the sodium ion or potassium ion concentration is too low, it may be unsatisfactory in taste depending on the scene of drinking, and effective mineral supplementation cannot be achieved. On the other hand, if too much, the taste of the salt itself becomes strong, which is not preferable for long-term drinking.
本発明の容器詰飲料には、味を改善する目的で、甘味料が用いられる。甘味料としては人工甘味料類、炭水化物類、グリセロール類（例えばグリセリン）が用いられる。これらの甘味料は、本発明容器詰飲料中に０．０００１〜２０重量％、更に０．００１〜１５重量％、最も好ましくは０．００１〜１０重量％含有する。前記下限未満であると、甘みがほとんどなく、酸味、塩味とのバランスがとれない。一方上限を超えると、甘すぎて喉にひっかかる感覚が強く、喉越しが低下する。
本発明の容器詰飲料における甘味料としては、人工甘味料を使用することが好ましい。
本発明で使用できる人工甘味料の例にはサッカリン及びサッカリンナトリウム、アスパルテーム、アセサルフェーム−Ｋ、スクラロース、ネオテームなどの高甘度甘味料、ソルビトール、エリスリトール、キシリトールなどの糖アルコールを使用できる。商品としては、アスパルテームからなるスリムアップシュガー、エリスリトールを含んだラカントＳ，エリスリトールとアスパルテームからなるパルスイートなどを使用できる。
A sweetener is used for the container-packed drink of this invention in order to improve a taste. As the sweetener, artificial sweeteners, carbohydrates, and glycerol (for example, glycerin) are used. These sweeteners are contained in the container-packed beverage of the present invention in an amount of 0.0001 to 20% by weight, further 0.001 to 15% by weight, and most preferably 0.001 to 10% by weight. If it is less than the lower limit, there is almost no sweetness, and sourness and saltiness cannot be balanced. On the other hand, if the upper limit is exceeded, the sensation of being too sweet and caught in the throat is strong, and the over-throat is lowered.
As the sweetener in the packaged beverage of the present invention, an artificial sweetener is preferably used.
Examples of artificial sweeteners that can be used in the present invention include saccharin and saccharin sodium, aspartame, acesulfame-K, sucralose, neotame and other high-sweetness sweeteners, and sugar alcohols such as sorbitol, erythritol, and xylitol. As products, slim-up sugar made of aspartame, lacanto S containing erythritol, pal sweet made of erythritol and aspartame can be used.
目的とする容器容器詰飲料がエネルギー補給を兼ね備える場合には、炭水化物類の甘味料を使用する方が好ましい。
本発明で使用できる炭水化物類甘味料としては可溶性炭水化物が用いられる。可溶性炭水化物には、甘味料とエネルギー源との役割がある。本発明飲料に使用する炭水化物を選択するにあたっては、十分な胃排出及び腸吸収速度を考慮することが必要である。
When the target container-packed beverage has energy supply, it is preferable to use a sweetener of carbohydrates.
Soluble carbohydrates are used as carbohydrate sweeteners that can be used in the present invention. Soluble carbohydrates serve as sweeteners and energy sources. In selecting the carbohydrates to be used in the beverage of the present invention, it is necessary to consider sufficient gastric emptying and intestinal absorption rates.
炭水化物はグルコース及びフルクトースの混合物でも、あるいは消化管で加水分解するか又はグルコース及びフルクトースを形成する炭水化物であってもよい。本明細書で用いられる「炭水化物」という用語は、単糖、オリゴ糖、複合多糖及びそれらの混合物を含む。 The carbohydrate may be a mixture of glucose and fructose, or a carbohydrate that hydrolyzes in the digestive tract or forms glucose and fructose. The term “carbohydrate” as used herein includes monosaccharides, oligosaccharides, complex polysaccharides and mixtures thereof.
ここで使用できる単糖にはテトロース、ペントース、ヘキソース及びケトヘキソースがある。ヘキソースの例は、ブドウ糖として知られるグルコースのようなアルドヘキソースである。本発明の容器詰飲料中のグルコースの量は、好ましくは０．０００１〜２０重量％、更に好ましくは０．００１〜１５重量％、最も好ましくは０．００１〜１０重量％である。果糖として知られるフルクトースはケトヘキソースである。本発明容器詰飲料中のフルクトースの量は０．０００１〜２０重量％、更に０．００１〜１５重量％、特に０．００１〜１０重量％である。
本発明飲料中においては、人工甘味料単独系、人工甘味料とグルコース系化合物、もしくは人工甘味料とフルクトース系化合物の組み合わせが好ましい。
Monosaccharides that can be used here include tetrose, pentose, hexose and ketohexose. An example of a hexose is an aldohexose such as glucose known as glucose. The amount of glucose in the packaged beverage of the present invention is preferably 0.0001 to 20% by weight, more preferably 0.001 to 15% by weight, and most preferably 0.001 to 10% by weight. Fructose, known as fructose, is a ketohexose. The amount of fructose in the container-packed beverage of the present invention is 0.0001 to 20% by weight, further 0.001 to 15% by weight, particularly 0.001 to 10% by weight.
In the beverage of the present invention, an artificial sweetener alone system, an artificial sweetener and a glucose compound, or a combination of an artificial sweetener and a fructose compound is preferable.
本発明で使用できる炭水化物類甘味料としては可溶性炭水化物が用いられるが、オリゴ糖としては、これら２種の単糖を体内で生成する炭水化物（即ち、スクロース、マルトデキストリン、コーンシロップ、高フルクトースコーンシロップ）が挙げられる。このオリゴ糖の重要なタイプは二糖である。二糖の例は、ショ糖又はテンサイ糖として知られるスクロースである。本発明容器詰飲料中のスクロースの量は、０．００１〜２０重量％、更に０．００１〜１５重量％、特に０．００１〜１０重量％である。 Soluble carbohydrates are used as the carbohydrate sweeteners that can be used in the present invention. As oligosaccharides, carbohydrates that produce these two monosaccharides in the body (that is, sucrose, maltodextrin, corn syrup, high fructose corn syrup) ). An important type of this oligosaccharide is a disaccharide. An example of a disaccharide is sucrose known as sucrose or sugar beet sugar. The amount of sucrose in the container-packed beverage of the present invention is 0.001 to 20% by weight, further 0.001 to 15% by weight, particularly 0.001 to 10% by weight.
本発明の容器詰飲料のpHは２〜６、好ましくは２〜５、より好ましくは３〜４．５がカテキンの安定性上良い。pHが低すぎると飲料の酸味、刺激臭が強くなる。また、pHが高すぎると風味の調和が取れなくなり、嗜好性が低下するので好ましくない。 The pH of the packaged beverage of the present invention is 2 to 6, preferably 2 to 5, and more preferably 3 to 4.5 in terms of catechin stability. If the pH is too low, the sourness and pungent odor of the beverage will become strong. Moreover, if the pH is too high, the flavor cannot be harmonized and the palatability is lowered, which is not preferable.
本発明の容器詰飲料は、苦渋味抑制剤を配合すると飲用しやすくなり好ましい。用いる苦渋味抑制剤は特に限定はないが、サイクロデキストリンが好ましい。サイクロデキストリンとしては、α−、β−、γ−サイクロデキストリン及び分岐α−、β−、γ−サイクロデキストリンが使用できる。サイクロデキストリンは飲料中に０．００５〜０．５重量％、好ましくは０．０１〜０．３重量％含有するのがよい。本発明の容器詰飲料には、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、甘味料、酸味料、ガム、乳化剤、油、ビタミン、アミノ酸、果汁エキス類、野菜エキス類、花蜜エキス類、pH調整剤、品質安定剤などの添加剤を単独、あるいは併用して配合できる。 The container-packed beverage of the present invention is preferably mixed with a bitter and astringent taste suppressant because it is easy to drink. The bitter and astringent taste inhibitor to be used is not particularly limited, but cyclodextrin is preferred. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.005 to 0.5% by weight, preferably 0.01 to 0.3% by weight. The packaged beverage of the present invention includes antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, Additives such as acidulants, gums, emulsifiers, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers can be used alone or in combination.
香料や果汁は嗜好性を高めるために本発明の飲料に配合される。一般に果汁のことをフルーツジュース、香料のことをフレーバーと呼んでいる。天然又は合成香料や果汁が本発明で使用できる。これらはフルーツジュース、フルーツフレーバー、植物フレーバー又はそれらの混合物から選択できる。特に、フルーツジュースと一緒に茶フレーバー、好ましくは緑茶又は黒茶フレーバーの組合せが魅力的な味を有している。好ましい果汁はリンゴ、ナシ、レモン、ライム、マンダリン、グレープフルーツ、クランベリー、オレンジ、ストロベリー、ブドウ、キゥイ、パイナップル、パッションフルーツ、マンゴ、グァバ、ラズベリー及びチェリーである。シトラスジュース、好ましくはグレープフルーツ、オレンジ、レモン、ライム、マンダリンと、マンゴ、パッションフルーツ及びグァバのジュース、又はそれらの混合物が最も好ましい。好ましい天然フレーバーはジャスミン、カミツレ、バラ、ペパーミント、サンザシ、キク、ヒシ、サトウキビ、レイシ、タケノコ等である。果汁は本発明飲料中に０．００１〜２０重量％、更に０．００２〜１０重量％含有するのが好ましい。フルーツフレーバー、植物フレーバー、茶フレーバー及びそれらの混合物も果汁として使用できる。特に好ましい香料はオレンジフレーバー、レモンフレーバー、ライムフレーバー及びグレープフルーツフレーバーを含めたシトラスフレーバーである。シトラスフレーバー以外にも、リンゴフレーバー、ブドウフレーバー、ラズベリーフレーバー、クランベリーフレーバー、チェリーフレーバー、パイナップルフレーバー等のような様々な他のフルーツフレーバーが使用できる。これらのフレーバーはフルーツジュース及び香油のような天然源から誘導しても、又は合成してもよい。 香味料には、様々なフレーバーのブレンド、例えばレモン及びライムフレーバー、シトラスフレーバーと選択されたスパイス等を含めることができる。このような香味料は本発明飲料に０．０００１〜５重量％、好ましくは０．００１〜３重量％を配合される。 A fragrance | flavor and fruit juice are mix | blended with the drink of this invention in order to improve palatability. In general, fruit juice is called fruit juice, and fragrance is called flavor. 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, preferably green tea or black tea flavors, along with fruit juice has an attractive taste. Preferred fruit juices are apples, pears, lemons, limes, mandarins, grapefruits, cranberries, oranges, strawberries, grapes, kyui, pineapple, passion fruit, mango, guava, raspberries and cherries. Most preferred are citrus juices, preferably grapefruit, orange, lemon, lime, mandarin and mango, passion fruit and guava juice, 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 beverage of the present invention in an amount of 0.001 to 20% by weight, more preferably 0.002 to 10% by weight. Fruit flavors, plant flavors, tea flavors and mixtures thereof can also be used as fruit juice. 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. Flavorings can include blends of various flavors such as lemon and lime flavors, citrus flavors and selected spices. Such a flavor is blended in the beverage of the present invention in an amount of 0.0001 to 5% by weight, preferably 0.001 to 3% by weight.
更に必要により、本発明飲料は酸味料を含有していてもよい。酸味料としては、リンゴ酸、クエン酸、酒石酸、フマル酸等のような食用酸が挙げられる。酸味料は本発明飲料のpHを調整するために用いてもよい。好ましい本発明飲料のpHは２〜５である。pH調整剤としては、有機及び無機の食用酸を用いることができる。酸はそれらの非解離形で、あるいはそれらの各塩、例えばリン酸水素カリウム又はナトリウム、リン酸二水素カリウム又はナトリウム塩のような形態で用いてもよい。好ましい酸は、クエン酸、リンゴ酸、フマル酸、アジピン酸、リン酸、グルコン酸、酒石酸、アスコルビン酸、酢酸、リン酸又はそれらの混合物を含めた食用有機酸である。最も好ましい酸はクエン酸及びリンゴ酸である。酸味料は飲料成分を安定化させる酸化防止剤としても役立つ。また常用される酸化防止剤の例には、アスコルビン酸、ＥＤＴＡ（エチレンジアミン四酢酸）及びそれらの塩、植物抽出エキスなどが配合できる。 Furthermore, if necessary, the beverage of the present invention may contain a sour agent. Examples of acidulants include edible acids such as malic acid, citric acid, tartaric acid, fumaric acid and the like. A sour agent may be used to adjust the pH of the beverage of the present invention. The preferred pH of the beverage of the present invention is 2-5. Organic and inorganic edible acids can be used as the pH adjuster. The acids may be used in their undissociated form or in the form of their respective salts, such as potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium salt. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. The most preferred acids are citric acid and malic acid. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and their salts, plant extract and the like.
本発明飲料には、ビタミンを更に含有させることができる。好ましくは、ビタミンＡ、ビタミンＣ及びビタミンＥが加えられる。ビタミンＤ及びビタミンＢのような他のビタミンを加えてもよい。ミネラルも本発明の飲料に用いることができる。好ましいミネラルはカルシウム、クロム、銅、フッ素、ヨウ素、鉄、マグネシウム、マンガン、リン、セレン、ケイ素、モリブデン及び亜鉛である。特に好ましいミネラルはマグネシウム、リン及び鉄である。 The beverage of the present invention can further contain vitamins. Preferably vitamin A, vitamin C and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added. Minerals can also be used in the beverage of the present invention. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.
本発明の容器詰飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などの通常の形態で提供することができる。ここでいう容器詰飲料とは希釈せずに飲用できるものをいう。 The container used for the container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.
本発明の容器詰飲料は、例えば、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で製造されるが、ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。また無菌下で、充填された容器に別の成分を配合して充填してもよい。更に、酸性下で加熱殺菌後、無菌下でpHを中性に戻すことや、中性下で加熱殺菌後、無菌下でpHを酸性に戻すなどの操作も可能である。 The container-packed beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law when it can be sterilized by heating after filling into a container like a metal can, for example, a PET bottle, a paper container, etc. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a high temperature and short time sterilization using a plate heat exchanger or the like, followed by cooling to a certain temperature and filling the container is 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 may be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH may be returned to acidic conditions under aseptic conditions.
カテキン類の測定
カテキン類組成物を蒸留水で希釈し、フィルター（０．８μm）でろ過後、島津製作所社製、高速液体クロマトグラフ（型式ＳＣＬ−１０ＡＶＰ）を用い、オクタデシル基導入液体クロマトグラフ用パックドカラム Ｌ−カラムＴＭ ＯＤＳ（４．６mmφ×２５０mm：財団法人 化学物質評価研究機構製）を装着し、カラム温度３５℃で、Ａ液及びＢ液を用いたグラジエント法により行った。移動相Ａ液は酢酸を０．１mol／Ｌ含有の蒸留水溶液、Ｂ液は酢酸を０．１mol／Ｌ含有のアセトニトリル溶液とし、試料注入量は２０μＬ、ＵＶ検出器波長は２８０nmの条件で行った。
Measurement of catechins After diluting a catechin composition with distilled water and filtering with a filter (0.8 μm), using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, for an octadecyl group-introduced liquid chromatograph Packed column L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) was attached, and the column temperature was 35 ° C. and the gradient method using liquid A and liquid B was performed. 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. .
カフェインの測定
（分析機器）
ＨＰＬＣ（日立製作所社製）装置を使用。
プロッター：Ｄ−２５００，ディティクター：Ｌ−４２００
ポンプ：Ｌ−７１００，オートサンプラー：Ｌ−７２００
カラム：lnertsil ODS-2、内径２．１mm×長さ２５０mm
（分析条件）
サンプル注入量：１０μＬ，流量：１．０mL／min
紫外線吸光光度計検出波長：２８０nm
溶離液Ａ：０．１Ｍ酢酸水溶液，溶離液Ｂ：０．１Ｍ酢酸アセトニトリル溶液
濃度勾配条件（体積％）
時間 溶離液Ａ 溶離液Ｂ
０分 ９７％ ３％
５分 ９７％ ３％
３７分 ８０％ ２０％
４３分 ８０％ ２０％
４３．５分 ０％ １００％
４８．５分 ０％ １００％
４９分 ９７％ ３％
６２分 ９７％ ３％
（カフェインのリテンションタイム）
カフェイン：２７．２分
ここで求めたエリア％から標準物質により重量％を求めた。
Measurement of caffeine (analytical instrument)
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2500, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnertsil ODS-2, inner diameter 2.1 mm x length 250 mm
(Analysis conditions)
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1M acetic acid aqueous solution, eluent B: 0.1M acetic acid acetonitrile solution concentration gradient condition (volume%)
Time Eluent A Eluent B
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
62 minutes 97% 3%
(Caffeine retention time)
Caffeine: 27.2 minutes From the area% determined here, the weight% was determined using a standard substance.
表１に示す成分を混合して、所定の後処理を行い、容器詰飲料を製造した。 The components shown in Table 1 were mixed and subjected to predetermined post-treatment to produce a packaged beverage.
＊１：緑茶抽出物Ａ
カフェイン含有カテキン類組成物（ポリフェノンＨＧ、東京フードテクノ社製）２００ｇを常温、２５０rpm攪拌条件下の９５％エタノール水溶液８００ｇ中に分散させ、酸性白土ミズカエース＃６００（水澤化学社製）１００ｇを投入後、約１０分間攪拌を続けた。その後、２号濾紙で濾過した。その後、活性炭２０ｇを添加し再び２号濾紙で濾過した。次に０．２μｍメンブランフィルターによって再濾過を行った。最後にイオン交換水２００ｇを濾過液に添加して、４０℃、０．０２７２kg／cm2でエタノールを留去し、イオン交換水でカテキン類濃度を調整して製品を得た。
処理後の非重合体カテキン類は２２重量％含有。
処理後の非重合体カテキン類／カフェイン重量比＝３３．０。
処理後のガレート体率５１重量％。
＊２：緑茶抽出物Ｂ
カフェイン含有カテキン類組成物（ポリフェノンＨＧ、東京フードテクノ社製）１００ｇを常温、２５０rpm攪拌条件下の９５％エタノール水溶液４９０．９ｇ中に懸濁させ、活性炭クラレコールＧＬＣ（クラレケミカル社製）２５ｇと酸性白土ミズカエース＃６００（水澤化学社製）３０ｇを投入後、約１０分間攪拌を続けた。そして４０％エタノール水溶液４０９．１ｇを１０分間かけて滴下したのち、室温のまま約３０分間の攪拌処理を続けた。その後、２号濾紙で活性炭及び沈殿物を濾過したのちに０．２μｍメンブランフィルターによって再濾過を行った。最後にイオン交換水２００ｇを濾過液に添加して、４０℃、０．０２７２kg／cm2でエタノールを留去し、その後、水分量を調整して所望の製品を得た。
処理後の非重合体カテキン類は２２重量％含有。
処理後の非重合体カテキン類／カフェイン重量比＝２０．０。
処理後のガレート体率５１重量％。
＊３：緑茶抽出物Ｃ
カフェイン含有カテキン類組成物（ポリフェノンＨＧ、東京フードテクノ社製）は、非重合体カテキン類含有量３３．７０重量％、カフェイン含有量５．５重量％、非重合体カテキン類／カフェイン＝６．１、ガレート体率５１重量％である。
* 1: Green tea extract A
200 g of caffeine-containing catechin composition (Polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) is dispersed in 800 g of 95% ethanol aqueous solution under stirring at room temperature and 250 rpm, and 100 g of acid clay Mizuka Ace # 600 (produced by Mizusawa Chemical Co., Ltd.) is added. Thereafter, stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, re-filtration was performed with a 0.2 μm membrane filter. Finally, 200 g of ion exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and the concentration of catechins was adjusted with ion exchanged water to obtain a product.
Non-polymer catechins after treatment contain 22% by weight.
Non-polymer catechins / caffeine weight ratio after treatment = 33.0.
51% by weight of gallate body after treatment.
* 2: Green tea extract B
100 g of a caffeine-containing catechin composition (polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) was suspended in 490.9 g of a 95% ethanol aqueous solution at room temperature and 250 rpm stirring condition, and activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) 25 g And 30 g of acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) was added, and stirring was continued for about 10 minutes. Then, 409.1 g of 40% ethanol aqueous solution was dropped over 10 minutes, and then the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and then the water content was adjusted to obtain the desired product.
Non-polymer catechins after treatment contain 22% by weight.
Non-polymer catechins / caffeine weight ratio after treatment = 20.0.
51% by weight of gallate body after treatment.
* 3: Green tea extract C
Caffeine-containing catechins composition (Polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) has a non-polymer catechin content of 33.70% by weight, a caffeine content of 5.5% by weight, and a non-polymer catechin / caffeine. = 6.1, gallate body ratio 51% by weight.
＜実施例１〜３及び比較例１〜４の容器詰飲料の製造法＞
表１にあげる各成分を配合し、イオン交換水でメスアップし調合液を調製した。食品衛生法に基づく殺菌工程、ならびにホットパック充填を行い、容器詰飲料とした。
本発明の飲料が長期間の飲用に適したものであるか評価を実施した。１０名のモニターを用いて１日に５００mLの飲用を２１日間続け、以下の基準評価点をつけた。
<The manufacturing method of the container-packed drink of Examples 1-3 and Comparative Examples 1-4>
Each component listed in Table 1 was blended and made up with ion-exchanged water to prepare a blended solution. A sterilization process based on the Food Sanitation Law and hot-pack filling were performed to obtain a packaged beverage.
It was evaluated whether the beverage of the present invention was suitable for long-term drinking. Using 10 monitors, drinking 500 mL per day was continued for 21 days, and the following standard evaluation points were assigned.
Ａ 適している
Ｂ やや適している
Ｃ やや飲用しづらい
Ｄ 飲用に適さない
A Suitable B Somewhat suitable C Somewhat difficult to drink D Not suitable for drinking
飲用直後のキレの評価は１０名の男性モニターを用い、飲料５００mLを単回摂取してもらい、以下の基準で評価点をつけた。 The evaluation of crispness immediately after drinking was carried out using 10 male monitors, and a single 500 mL drink was ingested, and an evaluation score was assigned according to the following criteria.
Ａ キレが良い
Ｂ キレがやや良い
Ｃ キレがやや悪い
Ｄ キレが悪い
A Good sharpness B Good sharpness C Good sharpness D Bad sharpness
表１の結果から明らかなように、本発明により緑茶抽出物を処理することにより、カテキン類組成を維持したまま、カフェインを選択的に除去したものを使用することにより、飲用直後のキレが際立って良くなった容器詰飲料を得ることができる。 As is clear from the results in Table 1, by treating the green tea extract according to the present invention, using a product from which caffeine has been selectively removed while maintaining the catechin composition, It is possible to obtain a container-packed beverage that has improved markedly.
Claims (6)
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003424557A JP4181982B2 (en) | 2003-12-22 | 2003-12-22 | Containerized beverage containing purified green tea extract |
| US10/581,200 US8088429B2 (en) | 2003-12-02 | 2004-12-01 | Package drink |
| DE602004028647T DE602004028647D1 (en) | 2003-12-02 | 2004-12-01 | PACKAGED BEVERAGE |
| EP10172152A EP2253223A1 (en) | 2003-12-02 | 2004-12-01 | Package drink |
| KR1020067010264A KR101202565B1 (en) | 2003-12-02 | 2004-12-01 | Package drink |
| PCT/JP2004/017875 WO2005053415A1 (en) | 2003-12-02 | 2004-12-01 | Package drink |
| EP04819866A EP1690457B1 (en) | 2003-12-02 | 2004-12-01 | Package drink |
| CN2004800358340A CN1889847B (en) | 2003-12-02 | 2004-12-01 | Package drink |
| TW093137202A TWI328428B (en) | 2003-12-02 | 2004-12-02 | Packaged beverages |
| US13/279,407 US20120040075A1 (en) | 2003-12-02 | 2011-10-24 | Package drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003424557A JP4181982B2 (en) | 2003-12-22 | 2003-12-22 | Containerized beverage containing purified green tea extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2005176760A true JP2005176760A (en) | 2005-07-07 |
| JP4181982B2 JP4181982B2 (en) | 2008-11-19 |
Family
ID=34784719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003424557A Expired - Fee Related JP4181982B2 (en) | 2003-12-02 | 2003-12-22 | Containerized beverage containing purified green tea extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4181982B2 (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007014283A (en) * | 2005-07-08 | 2007-01-25 | Kao Corp | Packaged green tea beverage |
| JP2007061036A (en) * | 2005-09-01 | 2007-03-15 | Kao Corp | Packaged drink |
| JP2007089561A (en) * | 2005-09-01 | 2007-04-12 | Kao Corp | Method for producing refined green tea extract |
| JP2007104967A (en) * | 2005-10-13 | 2007-04-26 | Kao Corp | Refined green tea extract |
| WO2007066744A1 (en) | 2005-12-06 | 2007-06-14 | Ito En, Ltd. | Method of improving absorbability of epigallocatechin, food, drink and food/drink material using the same and method of producing the same |
| JP2007167052A (en) * | 2005-11-25 | 2007-07-05 | Kao Corp | Method for producing refined green tea extract |
| WO2007122817A1 (en) * | 2006-04-17 | 2007-11-01 | Kao Corporation | Process for producing purified green tea extract |
| JP2007282569A (en) * | 2006-04-17 | 2007-11-01 | Kao Corp | Method for producing refined green tea extract |
| JP2007325569A (en) * | 2006-06-09 | 2007-12-20 | Mitsui Norin Co Ltd | Agent for inhibiting flock generation of tea beverage |
| JP2008212024A (en) * | 2007-03-01 | 2008-09-18 | Riverson:Kk | Tea reduced in caffeine content, and method for producing the same |
| EP2016835A1 (en) * | 2006-05-09 | 2009-01-21 | Kao Corporation | Tea beverage packed in container |
| JP2009011292A (en) * | 2007-07-09 | 2009-01-22 | T Hasegawa Co Ltd | Method for degerming plant extract |
| US8697171B2 (en) * | 2005-09-01 | 2014-04-15 | Kao Corporation | Preparation process of purified green-tea extract |
| JP2015096054A (en) * | 2013-11-15 | 2015-05-21 | キリンビバレッジ株式会社 | Method for producing tea beverage or coffee beverage |
-
2003
- 2003-12-22 JP JP2003424557A patent/JP4181982B2/en not_active Expired - Fee Related
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4644058B2 (en) * | 2005-07-08 | 2011-03-02 | 花王株式会社 | Containerized green tea beverage |
| JP2007014283A (en) * | 2005-07-08 | 2007-01-25 | Kao Corp | Packaged green tea beverage |
| JP4571559B2 (en) * | 2005-09-01 | 2010-10-27 | 花王株式会社 | Container drink |
| JP2007061036A (en) * | 2005-09-01 | 2007-03-15 | Kao Corp | Packaged drink |
| JP2007089561A (en) * | 2005-09-01 | 2007-04-12 | Kao Corp | Method for producing refined green tea extract |
| US8697171B2 (en) * | 2005-09-01 | 2014-04-15 | Kao Corporation | Preparation process of purified green-tea extract |
| JP2007104967A (en) * | 2005-10-13 | 2007-04-26 | Kao Corp | Refined green tea extract |
| JP2007167052A (en) * | 2005-11-25 | 2007-07-05 | Kao Corp | Method for producing refined green tea extract |
| JP2007151467A (en) * | 2005-12-06 | 2007-06-21 | Ito En Ltd | Method for improving absorbability of epigallocatechin gallate, food and drink obtained by utilizing the method, raw material for the food and drink, and method for producing the food and drink and the raw material |
| WO2007066744A1 (en) | 2005-12-06 | 2007-06-14 | Ito En, Ltd. | Method of improving absorbability of epigallocatechin, food, drink and food/drink material using the same and method of producing the same |
| EP2008525A1 (en) * | 2006-04-17 | 2008-12-31 | Kao Corporation | Process for producing purified green tea extract |
| JP2007282568A (en) * | 2006-04-17 | 2007-11-01 | Kao Corp | Method for producing refined green tea extract |
| KR101391063B1 (en) | 2006-04-17 | 2014-04-30 | 카오카부시키가이샤 | Process for producing purified green tea extract |
| US20090104337A1 (en) * | 2006-04-17 | 2009-04-23 | Kao Corporation | Process for producing purified green tea extract |
| JP4562682B2 (en) * | 2006-04-17 | 2010-10-13 | 花王株式会社 | Method for producing purified green tea extract |
| JP4569965B2 (en) * | 2006-04-17 | 2010-10-27 | 花王株式会社 | Method for producing purified green tea extract |
| WO2007122817A1 (en) * | 2006-04-17 | 2007-11-01 | Kao Corporation | Process for producing purified green tea extract |
| JP2007282569A (en) * | 2006-04-17 | 2007-11-01 | Kao Corp | Method for producing refined green tea extract |
| EP2008525A4 (en) * | 2006-04-17 | 2013-10-23 | Kao Corp | Process for producing purified green tea extract |
| EP2016835A4 (en) * | 2006-05-09 | 2013-10-23 | Kao Corp | Tea beverage packed in container |
| EP2016835A1 (en) * | 2006-05-09 | 2009-01-21 | Kao Corporation | Tea beverage packed in container |
| JP2007325569A (en) * | 2006-06-09 | 2007-12-20 | Mitsui Norin Co Ltd | Agent for inhibiting flock generation of tea beverage |
| JP2008212024A (en) * | 2007-03-01 | 2008-09-18 | Riverson:Kk | Tea reduced in caffeine content, and method for producing the same |
| JP4584287B2 (en) * | 2007-07-09 | 2010-11-17 | 長谷川香料株式会社 | Disinfection method of plant extract |
| JP2009011292A (en) * | 2007-07-09 | 2009-01-22 | T Hasegawa Co Ltd | Method for degerming plant extract |
| JP2015096054A (en) * | 2013-11-15 | 2015-05-21 | キリンビバレッジ株式会社 | Method for producing tea beverage or coffee beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4181982B2 (en) | 2008-11-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8088429B2 (en) | Package drink | |
| JP4694974B2 (en) | Method for producing purified green tea extract | |
| JP3766670B2 (en) | Container drink | |
| JP3590051B1 (en) | Packaged beverage | |
| JP4569965B2 (en) | Method for producing purified green tea extract | |
| JP4562682B2 (en) | Method for producing purified green tea extract | |
| JP5140284B2 (en) | Container drink | |
| JP4136922B2 (en) | Container drink | |
| JP4542047B2 (en) | Method for producing purified green tea extract | |
| JP4728747B2 (en) | Method for producing purified green tea extract | |
| JP4181982B2 (en) | Containerized beverage containing purified green tea extract | |
| JP2007089561A (en) | Method for producing refined green tea extract | |
| JP4284165B2 (en) | Container drink | |
| JP3615213B1 (en) | Container drink | |
| JP4247178B2 (en) | Method for producing purified green tea extract | |
| JP4280232B2 (en) | Method for producing purified green tea extract | |
| JP4528702B2 (en) | Method for producing purified green tea extract | |
| JP4201760B2 (en) | Container drink | |
| JP4074579B2 (en) | Container drink | |
| JP2007167052A (en) | Method for producing refined green tea extract | |
| JP4295600B2 (en) | Container drink | |
| JP4383332B2 (en) | Container drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20071023 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071219 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080826 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080901 |
|
| R151 | Written notification of patent or utility model registration |
Ref document number: 4181982 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R151 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110905 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120905 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130905 Year of fee payment: 5 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |