JP2017063787A - Packed beverage - Google Patents
Packed beverage Download PDFInfo
- Publication number
- JP2017063787A JP2017063787A JP2016187994A JP2016187994A JP2017063787A JP 2017063787 A JP2017063787 A JP 2017063787A JP 2016187994 A JP2016187994 A JP 2016187994A JP 2016187994 A JP2016187994 A JP 2016187994A JP 2017063787 A JP2017063787 A JP 2017063787A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- preferable
- component
- polymer catechins
- container
- 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
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- 235000013361 beverage Nutrition 0.000 title abstract description 61
- 229920000642 polymer Polymers 0.000 claims abstract description 75
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 73
- 235000005487 catechin Nutrition 0.000 claims abstract description 73
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 150000001765 catechin Chemical class 0.000 claims description 65
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 22
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 11
- 150000007522 mineralic acids Chemical class 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 2
- 150000001732 carboxylic acid derivatives Chemical class 0.000 claims 1
- 230000008859 change Effects 0.000 abstract description 29
- 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 abstract description 8
- 229950001002 cianidanol Drugs 0.000 abstract description 8
- 230000007774 longterm Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 description 33
- 244000269722 Thea sinensis Species 0.000 description 14
- 238000004458 analytical method Methods 0.000 description 14
- 230000001954 sterilising effect Effects 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 238000000354 decomposition reaction Methods 0.000 description 12
- 235000013616 tea Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000005259 measurement Methods 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 229920002245 Dextrose equivalent Polymers 0.000 description 8
- 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 7
- 238000000605 extraction Methods 0.000 description 7
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical class OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 7
- 229940094952 green tea extract Drugs 0.000 description 7
- 235000020688 green tea extract Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 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
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 150000007513 acids Chemical class 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 150000001735 carboxylic acids Chemical class 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 108010038851 tannase Proteins 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 4
- 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 4
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- -1 alkali metal salts Chemical class 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 238000010168 coupling process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000000174 gluconic acid Substances 0.000 description 4
- 235000012208 gluconic acid Nutrition 0.000 description 4
- 235000001727 glucose Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- JOXIMZWYDAKGHI-UHFFFAOYSA-N toluene-4-sulfonic acid Chemical compound CC1=CC=C(S(O)(=O)=O)C=C1 JOXIMZWYDAKGHI-UHFFFAOYSA-N 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229930006000 Sucrose Natural products 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
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 230000008878 coupling Effects 0.000 description 3
- 238000005859 coupling reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229940088598 enzyme Drugs 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
- 235000012734 epicatechin Nutrition 0.000 description 3
- 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 3
- 239000008103 glucose Substances 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
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- 150000002772 monosaccharides Chemical class 0.000 description 3
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- 239000012264 purified product Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 238000004448 titration Methods 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
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- 229920001353 Dextrin Polymers 0.000 description 2
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- 229910052783 alkali metal Inorganic materials 0.000 description 2
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 2
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Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、容器詰飲料に関する。 The present invention relates to a packaged beverage.
近年、健康志向の高まりから、非重合体カテキン類の生理効果が注目されている。例えば、非重合体カテキン類について、コレステロール上昇作用やアミラーゼ活性阻害作用などが報告されており、これらを強化した非重合体カテキン類含有容器詰飲料が開発されている。しかしながら、非重合体カテキン類強化容器詰飲料においては、長期保存したときに、非重合体カテキン類の含有量の低下や色調変化を生じやすい（比較例１及び参考例１参照）。そこで、従来、非重合体カテキン類含有容器詰飲料を長期保存したときの色調変化を抑制するために、例えば、非エピ体カテキン類とエピ体カテキン類とを一定比率で配合することにより、長時間にわたって保存しても色調と外観の透明性の安定性が優れ、風味の嗜好性もよい容器詰飲料が提案されている（特許文献１）。 In recent years, the physiological effects of non-polymer catechins have attracted attention due to the increase in health orientation. For example, non-polymer catechins have been reported to have a cholesterol-elevating action, an amylase activity-inhibiting action, and the like, and non-polymer catechin-containing container-packed beverages that have been strengthened have been developed. However, in non-polymer catechins-enriched container-packed beverages, when stored for a long period of time, the content of non-polymer catechins is likely to decrease or change in color (see Comparative Example 1 and Reference Example 1). Therefore, conventionally, in order to suppress color change when a non-polymer catechins-containing container-packed beverage is stored for a long period of time, for example, by blending non-epi catechins and epi-catechins at a constant ratio, A container-packed beverage has been proposed that has excellent color and appearance transparency stability and good flavor palatability even when stored over time (Patent Document 1).
一方、澱粉加水分解物を茶飲料に含有させることにより、お茶本来の風味を有しながら、保存中のクリ−ムダウンを改善する技術（特許文献２）や、非環状デキストリンを豆乳含有紅茶飲料に含有させることにより、豆乳独特の青臭みやえぐみを軽減する技術（特許文献３）が報告されている。 On the other hand, by incorporating starch hydrolyzate into tea beverages, the technology for improving cream-down during storage while maintaining the original flavor of tea (Patent Document 2), and acyclic dextrins in soy milk-containing tea beverages The technique (patent document 3) which reduces the blue smell and the peculiar soymilk by making it contain is reported.
本発明は、非重合体カテキン類の保存安定性に優れ、長期保存したときに色相変化のし難い高濃度非重合体カテキン類含有容器詰飲料を提供することにある。 An object of the present invention is to provide a high-concentration non-polymer catechin-containing container-packed beverage which is excellent in storage stability of non-polymer catechins and hardly changes in hue when stored for a long period of time.
本発明者らは、上記課題に鑑み検討した結果、高濃度の非重合体カテキン類を含有する容器詰飲料において、特定分子量を有するでんぷん由来の高分子糖を含有させ、該高分子糖と非重合体カテキン類との量比を特定範囲内に制御することにより、非重合体カテキン類の保存安定性が高められ、長期保存したときの色相変化を抑制できることを見出した。 As a result of investigations in view of the above problems, the present inventors have included a high-concentration non-polymer catechin-containing beverage containing a starch-derived high-molecular sugar having a specific molecular weight, and the high-concentration sugar and It has been found that the storage stability of non-polymer catechins can be enhanced by controlling the amount ratio with the polymer catechins within a specific range, and the hue change when stored for a long period of time can be suppressed.
すなわち、本発明は、次の成分（Ａ）及び（Ｂ）；
（Ａ）非重合体カテキン類 ０．０８〜０．６質量％、及び、
（Ｂ）重量平均分子量が５，０００〜２００，０００であるでんぷん由来の高分子糖を含有し、
成分（Ａ）と成分（Ｂ）との質量比[（Ｂ）／（Ａ）]が１〜３０である、容器詰飲料を提供するものである。
That is, the present invention includes the following components (A) and (B);
(A) Non-polymer catechins 0.08 to 0.6% by mass, and
(B) containing a starch-derived polymer sugar having a weight average molecular weight of 5,000 to 200,000,
Provided is a packaged beverage having a mass ratio [(B) / (A)] of the component (A) to the component (B) of 1 to 30.
本発明によれば、非重合体カテキン類の保存安定性に優れ、長期保存したときに色相変化のし難い高濃度非重合体カテキン類含有容器詰飲料を提供することができる。 According to the present invention, it is possible to provide a high-concentration non-polymer catechins-containing packaged beverage that is excellent in storage stability of non-polymer catechins and hardly changes in hue when stored for a long period of time.
本発明の容器詰飲料は、成分（Ａ）として非重合体カテキン類を含有する。ここで、本明細書において「（Ａ）非重合体カテキン類」とは、カテキン、ガロカテキン、エピカテキン及びエピガロカテキン等の非ガレート体と、カテキンガレート、ガロカテキンガレート、エピカテキンガレート及びエピガロカテキンガレート等のガレート体を併せての総称である。本発明においては、上記８種の非重合体カテキン類のうち少なくとも１種を含有すればよい。 The packaged beverage of the present invention contains non-polymer catechins as the component (A). As used herein, “(A) non-polymer catechins” refers to non-gallate compounds such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo It is a general term that includes gallate bodies such as catechin gallate. In this invention, what is necessary is just to contain at least 1 sort (s) among the said 8 types of non-polymer catechins.
本発明の容器詰飲料中の成分（Ａ）の含有量は０．０８〜０．６質量％であるが、高濃度の非重合体カテキン類を含有する容器詰飲料を調製する観点や生理効果の観点から、 ０．０９質量％以上が好ましく、０．１質量％以上がより好ましく、０．１１質量％以上が更に好ましく、０．１２質量％以上が更に好ましく、また長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、０．５質量％以下が好ましく、０．４質量％以下がより好ましく、０．３質量％以下が更に好ましい。成分（Ａ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．０９〜０．５質量％であり、より好ましくは０．１〜０．４質量％であり、更に好ましくは０．１１〜０．３質量％であり、更に好ましくは０．１２〜０．３質量％である。なお、成分（Ａ）の含有量は、上記８種の非重合体カテキン類の合計量に基づいて定義され、例えば、液体クロマトグラフィーで分析することが可能である。具体的には、後掲の実施例に記載の方法により測定することができる。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (A) in the packaged beverage of the present invention is 0.08 to 0.6% by mass, but the viewpoint and physiological effect of preparing a packaged beverage containing a high concentration of non-polymer catechins In view of the above, 0.09% by mass or more is preferable, 0.1% by mass or more is more preferable, 0.11% by mass or more is further preferable, 0.12% by mass or more is further preferable, and non-conservation when stored for a long time. From the viewpoint of improving the residual ratio of the polymer catechins and suppressing the change in color tone, the content is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and still more preferably 0.3% by mass or less. As a range of content of a component (A), in the container-packed drink of this invention, Preferably it is 0.09-0.5 mass%, More preferably, it is 0.1-0.4 mass%, More preferably, it is 0.11-0.3 mass%, More preferably, it is 0.12-0.3 mass%. In addition, content of a component (A) is defined based on the total amount of said 8 types of non-polymer catechins, for example, can be analyzed by a liquid chromatography. Specifically, it can be measured by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
また、本発明の容器詰飲料は、非重合体カテキン類中のガレート体の割合が、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、５７質量％以下が好ましく、５５質量％以下がより好ましく、５３質量％以下が更に好ましく、５１質量％以下が殊更に好ましく、また風味及び生理効果の観点から、３０質量％以上が好ましく、３５質量％以上がより好ましく、４０質量％以上が更に好ましい。かかるガレート体の割合の範囲としては、好ましくは３０〜５７質量％であり、より好ましくは３５〜５５質量％であり、更に好ましくは３５〜５３質量％であり、更に好ましくは４０〜５１質量％である。ここで、本明細書において「非重合体カテキン類中のガレート体の割合」とは、非重合体カテキン類８種に対する上記ガレート体４種の質量比率をいう。 Further, in the container-packed beverage of the present invention, the proportion of the gallate body in the non-polymer catechins is 57% by mass or less from the viewpoint of improving the residual rate of the non-polymer catechins and suppressing the color change when stored for a long period of time. Is preferably 55% by mass or less, more preferably 53% by mass or less, even more preferably 51% by mass or less, and more preferably 30% by mass or more, and more preferably 35% by mass or more from the viewpoint of flavor and physiological effect. Preferably, 40 mass% or more is more preferable. As a range of the ratio of this gallate body, Preferably it is 30-57 mass%, More preferably, it is 35-55 mass%, More preferably, it is 35-53 mass%, More preferably, it is 40-51 mass% It is. Here, in this specification, the “ratio of the gallate body in the non-polymer catechins” refers to the mass ratio of the four gallate bodies to the eight non-polymer catechins.
また、本発明の容器詰飲料は、長期保存したときの非重合体カテキン類の安定性を高め、色調変化を抑制するめに、（Ｂ）特定分子量を有するでんぷん由来の高分子糖を含有する。ここで、本明細書において「高分子糖」とは、各種の糖がグリコシド結合によって重合した高分子化合物をいう。 Moreover, the container-packed drink of this invention contains the high molecular weight sugar derived from the starch which has (B) specific molecular weight, in order to improve stability of non-polymer catechins when preserve | saved for a long period of time and to suppress a color tone change. As used herein, “polymer sugar” refers to a polymer compound in which various sugars are polymerized by glycosidic bonds.
（Ｂ）高分子糖は特定分子量を有し、かつでんぷん由来のものであれば特に限定されないが、例えば、でんぷん分解物が挙げられる。ここで、本明細書において「でんぷん分解物」とは、でんぷんを酵素及び／又は酸を用いて所定の分子量にまで分解したものの総称である。例えば、でんぷんを水に分散し、これに酵素（例えば、α−アミラーゼ）及び／又は酸（例えば、塩酸や蓚酸）を添加し、加熱して糊化して加水分解したデキストリン等を挙げることができる。また、必要に応じて脱色、脱イオン等の精製をし、液状、あるいは噴霧乾燥、ドラム乾燥等で粉末状にして利用することもできる。でんぷん分解物としては、例えば、コーンスターチ分解物、ワキシーコーンスターチ分解物、タピオカ分解物、馬鈴薯分解物、もち米分解物、甘藷分解物、小麦分解物等が挙げられ、中でも、所望の効果を得やすい点で、ワキシーコーンスターチ分解物、甘藷分解物が好ましく、ワキシーコーンスターチ分解物が更に好ましい。 (B) The high molecular sugar is not particularly limited as long as it has a specific molecular weight and is derived from starch, and examples thereof include a starch decomposition product. Here, the “starch degradation product” in the present specification is a general term for those obtained by decomposing starch into a predetermined molecular weight using an enzyme and / or an acid. For example, dextrin etc. which dispersed starch in water, added enzymes (for example, alpha-amylase) and / or acid (for example, hydrochloric acid and oxalic acid), gelatinized by heating, and the like can be mentioned. . Further, it can be used after purification by decolorization, deionization, etc., if necessary, in liquid form or in powder form by spray drying, drum drying or the like. Examples of starch decomposition products include corn starch decomposition products, waxy corn starch decomposition products, tapioca decomposition products, potato decomposition products, glutinous rice decomposition products, sweet potato decomposition products, wheat decomposition products, and the like. In this respect, a waxy corn starch decomposition product and a sweet potato decomposition product are preferable, and a waxy corn starch decomposition product is more preferable.
（Ｂ）高分子糖の重量平均分子量（Ｍｗ）は５，０００〜２００，０００であるが、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、８，０００以上が好ましく、１２，０００以上がより好ましく、４０，０００以上が更に好ましく、１００，０００以上が殊更に好ましく、そして１８５，０００以下が好ましく、１７５，０００以下がより好ましく、１６５，０００以下が更に好ましく、１５０，０００以下が殊更に好ましい。かかるＭｗの範囲としては、好ましくは８，０００〜１８５，０００、より好ましくは１２，０００〜１７５，０００、更に好ましくは４０，０００〜１６５，０００、殊更に好ましくは１００，０００〜１５０，０００である。ここで、本明細書において「重量平均分子量（Ｍｗ）」とは、溶媒として１ｍｏｌ／Ｌ 酢酸アンモニウムを使用し、ゲルパーミュエーションクロマトグラフィ（ＧＰＣ）によるポリスチレン換算の重量平均分子量をいう。 (B) The weight average molecular weight (Mw) of the high molecular weight sugar is 5,000 to 200,000. From the viewpoint of improving the residual rate of non-polymer catechins and suppressing color change when stored for a long period of time, 8, 000 or more, preferably 12,000 or more, more preferably 40,000 or more, still more preferably 100,000 or more, particularly preferably 185,000 or less, more preferably 175,000 or less, and 165,000 or less. Is more preferably 150,000 or less. The Mw range is preferably 8,000 to 185,000, more preferably 12,000 to 175,000, still more preferably 40,000 to 165,000, and still more preferably 100,000 to 150,000. It is. As used herein, “weight average molecular weight (Mw)” refers to a weight average molecular weight in terms of polystyrene by gel permeation chromatography (GPC) using 1 mol / L ammonium acetate as a solvent.
また、（Ｂ）高分子糖は、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、デキストロース当量（ＤＥ）が、１以上が好ましく、２以上がより好ましく、そして２５以下が好ましく、２０以下がより好ましく、１５以下が更に好ましく、７以下が殊更に好ましい。かかるＤＥの範囲としては、好ましくは１〜２５、より好ましくは１〜２０、更に好ましくは１〜１５、より好ましくは１〜７、殊更に好ましくは２〜７である。デキストロース当量（ＤＥ）は、通常知られている炭酸ガスの測定法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の方法により測定することができる。 In addition, (B) the high molecular sugar has a dextrose equivalent (DE) of preferably 1 or more, more preferably 2 or more, from the viewpoint of improving the residual rate of non-polymer catechins and suppressing color change when stored for a long period of time. 25 or less is preferable, 20 or less is more preferable, 15 or less is further preferable, and 7 or less is particularly preferable. The range of DE is preferably 1-25, more preferably 1-20, still more preferably 1-15, more preferably 1-7, and even more preferably 2-7. The dextrose equivalent (DE) can be measured by an analysis method suitable for the state of the measurement sample among the commonly known methods for measuring carbon dioxide gas. Specifically, it can be measured by the method described in Examples below.
本発明の容器詰飲料中の成分（Ｂ）の含有量は、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から０．１５質量％以上が好ましく、０．３質量％以上がより好ましく、０．５質量％以上が更に好ましく、１質量％以上が殊更に好ましく、また風味の観点から、１０質量％以下が好ましく、８質量％以下がより好ましく、６質量％以下が更に好ましい。成分（Ｂ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．１５〜１０質量％であり、より好ましくは０．３〜８質量％であり、更に好ましくは０．５〜６質量％であり、殊更に好ましくは１〜６質量％である。
なお、成分（Ｂ）の含有量は、通常知られている高分子糖の分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の方法により測定することができる。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。
The content of the component (B) in the packaged beverage of the present invention is preferably 0.15% by mass or more from the viewpoint of improving the residual rate of non-polymer catechins and suppressing color change when stored for a long time. 3% by mass or more is more preferable, 0.5% by mass or more is further preferable, 1% by mass or more is particularly preferable, and from the viewpoint of flavor, 10% by mass or less is preferable, 8% by mass or less is more preferable, and 6% by mass. % Or less is more preferable. As a range of content of a component (B), in the container-packed drink of this invention, Preferably it is 0.15-10 mass%, More preferably, it is 0.3-8 mass%, More preferably, it is 0. 0.5 to 6% by mass, and more preferably 1 to 6% by mass.
In addition, content of a component (B) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the high molecular sugar normally known. Specifically, it can be measured by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
本発明の容器詰飲料は、成分（Ａ）と成分（Ｂ）との質量比[（Ｂ）／（Ａ）]が１〜３０であるが、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、２以上が好ましく、３以上がより好ましく、６以上が更に好ましく、そして２９以下が好ましく、２８以下がより好ましく、２７以下が更に好ましい。かかる質量比[（Ｂ）／（Ａ）]の範囲としては、好ましくは２〜２９であり、より好ましくは３〜２８であり、更に好ましくは６〜２７である。 The container-packed beverage of the present invention has a mass ratio [(B) / (A)] of the component (A) and the component (B) of 1 to 30, but the remaining non-polymer catechins when stored for a long period of time From the viewpoint of improving the rate and suppressing the change in color tone, 2 or more is preferable, 3 or more is more preferable, 6 or more is more preferable, 29 or less is preferable, 28 or less is more preferable, and 27 or less is still more preferable. The range of the mass ratio [(B) / (A)] is preferably 2 to 29, more preferably 3 to 28, and still more preferably 6 to 27.
更に、本発明の容器詰飲料は、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、成分（Ｃ）としてカルボン酸及び無機酸から選択される１種又は２種以上を含有することができる。成分（Ｃ）としては飲食品の分野において通常酸味料として使用されているものであれば特に限定されないが、クエン酸、グルコン酸、コハク酸、乳酸、フマル酸、酒石酸、乳酸、リンゴ酸、リン酸及びそれらの塩から選ばれる１種又は２種以上が好ましく、クエン酸、リンゴ酸、グルコン酸、リン酸及びそれらの塩から選ばれる１種又は２種以上がより好ましく、クエン酸、グルコン酸、リン酸及びそれらの塩から選ばれる１種又は２種以上が更に好ましい。なお、カルボン酸及び無機酸から選択される１種又は２種以上は塩の形態をとっていても良く、塩としては、ナトリウム、カリウム等のアルカリ金属塩を挙げることができる。 Furthermore, the container-packed beverage of the present invention is one or more selected from carboxylic acid and inorganic acid as component (C) from the viewpoint of improving the residual rate of non-polymer catechins and suppressing color change when stored for a long period of time. Two or more kinds can be contained. The component (C) is not particularly limited as long as it is usually used as a sour agent in the field of food and drink, but citric acid, gluconic acid, succinic acid, lactic acid, fumaric acid, tartaric acid, lactic acid, malic acid, phosphorus One or more selected from acids and salts thereof are preferable, and one or more selected from citric acid, malic acid, gluconic acid, phosphoric acid and salts thereof are more preferable, citric acid and gluconic acid 1 type or 2 types or more chosen from phosphoric acid and those salts are still more preferable. In addition, the 1 type (s) or 2 or more types selected from carboxylic acid and an inorganic acid may take the form of the salt, and can mention alkali metal salts, such as sodium and potassium, as a salt.
本発明の容器詰飲料中の成分（Ｃ）の含有量は、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、０．００１質量％以上が好ましく、０．００２質量％以上がより好ましく、０．００３質量％以上が更に好ましく、そして１質量％以下が好ましく、０．５質量％以下がより好ましく、０．０１質量％以下が更に好ましい。かかる成分（Ｃ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．００１〜１質量％であり、より好ましくは０．００２〜０．５質量％であり、更に好ましくは０．００３〜０．０１質量％である。なお、成分（Ｃ）が塩の形態である場合、成分（Ｃ）の含有量はその遊離酸量に換算した値とする。成分（Ｃ）の分析は、通常知られている測定法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の方法により測定することができる。 The content of the component (C) in the packaged beverage of the present invention is preferably 0.001% by mass or more from the viewpoint of improving the residual rate of non-polymer catechins and suppressing color change when stored for a long time. 0.002% by mass or more is more preferable, 0.003% by mass or more is more preferable, 1% by mass or less is preferable, 0.5% by mass or less is more preferable, and 0.01% by mass or less is still more preferable. As a range of content of this component (C), in the container-packed drink of this invention, Preferably it is 0.001-1 mass%, More preferably, it is 0.002-0.5 mass%, Furthermore, Preferably it is 0.003-0.01 mass%. In addition, when a component (C) is a salt form, let content of a component (C) be the value converted into the amount of free acids. The component (C) can be analyzed by an analysis method suitable for the state of the measurement sample among the commonly known measurement methods. Specifically, it can be measured by the method described in Examples below.
本発明の容器詰飲料は、成分（Ｃ）と成分（Ｂ）との質量比[（Ｃ）／（Ｂ）]が０．０００１〜６であるが、長期保存したときの非重合体カテキン類の残存率向上や色調変化の抑制の観点から、０．０００３以上が好ましく、０．０００６以上がより好ましく、０．００１以上が更に好ましく、そして１以下が好ましく、０．１以下がより好ましく、０．０１以下が更に好ましい。かかる質量比[（Ｃ）／（Ｂ）]の範囲としては、好ましくは０．０００３〜１であり、より好ましくは０．０００６〜０．１であり、更に好ましくは０．００１〜０．０１である。 The container-packed beverage of the present invention has a mass ratio [(C) / (B)] of component (C) to component (B) of 0.0001 to 6, but non-polymer catechins when stored for a long period of time. Is preferably 0.0003 or more, more preferably 0.0006 or more, still more preferably 0.001 or more, and is preferably 1 or less, more preferably 0.1 or less. 0.01 or less is more preferable. The mass ratio [(C) / (B)] is preferably 0.0003 to 1, more preferably 0.0006 to 0.1, and still more preferably 0.001 to 0.01. It is.
更に、本発明の容器詰飲料は、成分（Ｄ）として炭酸ガスを含有することができる。炭酸ガスは、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制、清涼感の付与の観点から、本発明の容器詰飲料中に、標準状態、すなわち０℃、１気圧におけるガス容量（ＧＶ）（ｖ／ｖ）として、１（ｖ／ｖ）以上が好ましく、１．５（ｖ／ｖ）以上がより好ましく、２（ｖ／ｖ）以上が更に好ましく、そして、３（ｖ／ｖ）以下が好ましく、２．７（ｖ／ｖ）以下がより好ましく、２．５（ｖ／ｖ）以下が更に好ましい。
本発明の容器詰飲料中の成分（Ｄ）の含有量の範囲としては、１気圧、０℃におけるガス容量として、好ましくは１〜３（ｖ／ｖ）、より好ましくは１．５〜２．７（ｖ／ｖ）、更に好ましくは２〜２．５（ｖ／ｖ）である。ここで、本明細書において「ガス容量（ＧＶ）」とは、１気圧、０℃における容器詰飲料中に溶解している炭酸ガスの容積と飲料の容積比を表す。成分（Ｄ）の分析は、通常知られている炭酸ガスの測定法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の方法により測定することができる。
Furthermore, the container-packed drink of this invention can contain a carbon dioxide gas as a component (D). From the viewpoint of improving the residual ratio of non-polymer catechins when stored for a long period of time, suppressing the change in color tone, and imparting a refreshing feeling, carbon dioxide gas is in a standard state, that is, 0 ° C., 1 atm in the packaged beverage of the present invention. As the gas capacity (GV) (v / v), 1 (v / v) or more is preferable, 1.5 (v / v) or more is more preferable, 2 (v / v) or more is more preferable, and 3 (V / v) or less is preferable, 2.7 (v / v) or less is more preferable, and 2.5 (v / v) or less is more preferable.
The range of the content of the component (D) in the packaged beverage of the present invention is preferably 1 to 3 (v / v), more preferably 1.5 to 2. 7 (v / v), more preferably 2 to 2.5 (v / v). Here, in this specification, "gas capacity (GV)" represents the volume ratio of the volume of the carbon dioxide gas melt | dissolved in the container-packed drink in 1 atmosphere and 0 degreeC, and a drink. The component (D) can be analyzed by an analysis method suitable for the state of the measurement sample among the commonly known methods for measuring carbon dioxide gas. Specifically, it can be measured by the method described in Examples below.
本発明の容器詰飲料は成分（Ｅ）としてα酸及びイソα酸から選択される少なくとも１種を含有する。ここで、本明細書において「α酸」とは、フムロン、アドフムロン、コフムロン、ポストフムロン及びプレフムロンの総称であり、また「イソα酸」とは、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン及びイソプレフムロンの総称である。本発明においては、成分（Ｅ）の含有量は、上記５種のα酸、上記５種のイソα酸の合計量に基づいて定義される。また、成分（Ｅ）の含有量は、上記１０種の合計量に基づいて定義され、上記１０種のα酸又はイソα酸のうち少なくとも１種を含有すればよい。 The container-packed drink of this invention contains at least 1 sort (s) selected from alpha acid and iso alpha acid as a component (E). As used herein, “α acid” is a general term for humulone, adhumulone, cohumulone, posthumulone, and prehumulone, and “isoalpha acid” refers to isohumulone, isoadhumulone, isocohumulone, isoposthumulone, and isoprehumulone. It is a generic name. In the present invention, the content of the component (E) is defined based on the total amount of the five types of α acids and the five types of isoα acids. Moreover, content of a component (E) is defined based on the said 10 types of total amount, and should just contain at least 1 sort (s) among the said 10 types of alpha acid or iso alpha acid.
本発明の容器詰飲料中の成分（Ｅ）の含有量は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、０．０００００１質量％以上が好ましく、０．００００１質量％以上がより好ましく、０．０００１質量％以上が更に好ましく、また味のバランスの観点から、０．０１質量％以下が好ましく、０．００５質量％以下がより好ましく、０．００１質量％以下が更に好ましい。かかる成分（Ｅ）の含有量の範囲としては、好ましくは０．０００００１〜０．０１質量％であり、より好ましくは０．００００１〜０．００５質量％であり、更に好ましくは０．０００１〜０．００１質量％である。 The content of the component (E) in the packaged beverage of the present invention is preferably 0.000001% by mass or more from the viewpoint of improving the residual rate of non-polymer catechins when stored for a long period of time and suppressing color change. 0.0001 mass% or more is more preferable, 0.0001 mass% or more is more preferable, and from the viewpoint of balance of taste, 0.01 mass% or less is preferable, 0.005 mass% or less is more preferable, and 0.001 mass% % Or less is more preferable. The content range of the component (E) is preferably 0.000001 to 0.01% by mass, more preferably 0.00001 to 0.005% by mass, and still more preferably 0.0001 to 0%. 0.001% by mass.
本発明の容器詰飲料中の成分（Ａ）と成分（Ｅ）との質量比[（Ｅ）／（Ａ）]は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、０．００００１以上が好ましく、０．０００１以上がより好ましく、０．００１以上が更に好ましく、また味のバランスの観点から、０．１以下が好ましく、０．０１以下がより好ましく、０．００５以下が更に好ましい。かかる質量比[（Ｅ）／（Ａ）]の範囲としては、好ましくは０．００００１〜０．１であり、より好ましくは０．０００１〜０．０１であり、更に好ましくは０．００１〜０．００５である。 The mass ratio [(E) / (A)] of the component (A) and the component (E) in the packaged beverage of the present invention improves the residual rate of non-polymer catechins and changes in color tone when stored for a long time. From the viewpoint of suppression, 0.00001 or more is preferable, 0.0001 or more is more preferable, 0.001 or more is more preferable, and from the viewpoint of balance of taste, 0.1 or less is preferable, and 0.01 or less is more preferable 0.005 or less is more preferable. The range of the mass ratio [(E) / (A)] is preferably 0.00001 to 0.1, more preferably 0.0001 to 0.01, and still more preferably 0.001 to 0. .005.
本発明の容器詰飲料は、所望により甘味料、香料、果汁、植物エキス、ビタミン、ミネラル、酸化防止剤、エステル、色素、乳化剤、保存料、調味料、品質安定剤等の添加剤を１種又は２種以上含有することができる。なお、添加剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。 The container-packed beverage of the present invention has one additive such as sweetener, flavor, fruit juice, plant extract, vitamin, mineral, antioxidant, ester, pigment, emulsifier, preservative, seasoning, and quality stabilizer as desired. Or it can contain 2 or more types. In addition, content of an additive can be suitably set within the range which does not impair the objective of this invention.
中でも、成分（Ｆ）としてアスコルビン酸又はその塩を含有することが好ましく、塩としては、ナトリウム塩等のアルカリ金属塩が挙げられる。本発明の容器詰飲料中の成分（Ｆ）の含有量は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、好ましくは０．０００１〜１質量％であり、より好ましくは０．００１〜０．５質量％であり、更に好ましくは０．０１〜０．１質量％である。また、本発明の容器詰飲料中の成分（Ａ）と成分（Ｆ）との質量比[（Ｆ）／（Ａ）]は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、好ましくは０．００１〜１．０であり、より好ましくは０．０１〜０．８であり、更に好ましくは０．１〜０．７である。なお、成分（Ｆ）が塩の形態である場合、成分（Ｆ）の含有量はその遊離酸量に換算した値とする。また、成分（Ｆ）の含有量は、通常知られているアスコルビン酸の分析方法で分析することが可能である。 Especially, it is preferable to contain ascorbic acid or its salt as a component (F), and alkali metal salts, such as a sodium salt, are mentioned as a salt. The content of the component (F) in the packaged beverage of the present invention is preferably 0.0001 to 1% by mass from the viewpoint of improving the residual rate of non-polymer catechins when stored for a long period of time and suppressing color change. More preferably, it is 0.001-0.5 mass%, More preferably, it is 0.01-0.1 mass%. Further, the mass ratio [(F) / (A)] of the component (A) and the component (F) in the packaged beverage of the present invention is improved in the residual ratio of non-polymer catechins and color tone when stored for a long period of time. From the viewpoint of suppressing the change, it is preferably 0.001 to 1.0, more preferably 0.01 to 0.8, and still more preferably 0.1 to 0.7. In addition, when a component (F) is a salt form, let content of a component (F) be the value converted into the amount of free acids. The content of the component (F) can be analyzed by a generally known ascorbic acid analysis method.
また、甘味料として成分（Ｇ）単糖及び二糖から選ばれる１種又は２種以上を含有しても良い。
単糖としては、例えば、グルコース（ブドウ糖）、フルクトース（果糖）、キシロース、ガラクトース及びマンノースから選択される１種又は２種以上が挙げられ、中でも、保存時における色調変化を効果的に抑制する観点から、グルコース及びフルクトースから選択される１種又は２種が好ましく、グルコースが更に好ましい。
二糖としては、例えば、マルトース（麦芽糖）、ラクトース（乳糖）、スクロース（ショ糖）及びパラチノースから選択される１種又は２種以上が挙げられ、中でも、保存時における色調変化を効果的に抑制する観点から、マルトース及びスクロースから選択される１種又は２種が好ましく、マルトースが更に好ましい。 鎖状オリゴ糖を構成する単位構成糖としては、例えば、前述の単糖において例示したものと同様のものを挙げることができる。単位構成糖の結合方式としては直鎖状及び／又は分岐鎖状に単位構成糖が連結できれば特に限定されないが、例えば、α−１，４結合、α−１，６結合、β−１，２結合、β−１，３結合、β−１，４結合、又はβ−１，６結合等を挙げることができる。なお、単位構成糖は単一の結合方式のみで連結していても、２種以上の結合方式により連結していてもよい。中でも、単位構成糖の結合方式としては、α−１，４結合及びα−１，６結合から選択される１種又は２種が好ましい。このような結合方式の鎖状オリゴ糖として、例えば、マルトオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、マンナンオリゴ糖、アラビノオリゴ糖等が挙げられる。中でも、マルトオリゴ糖が好ましい。例えば、グルコース３〜７個がα−１，４−グルコシド結合により連結したマルトオリゴ糖として、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース、マルトヘプタオース等を挙げることができる。
本発明の容器詰飲料中の成分（Ｇ）の含有量は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、好ましくは０．００１〜５質量％であり、より好ましくは０．００５〜３質量％であり、更に好ましくは０．０１〜１質量％である。
また、本発明の容器詰飲料中の成分（Ａ）と成分（Ｇ）との質量比[（Ｇ）／（Ａ）]は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制の観点から、好ましくは０．００５〜４０であり、より好ましくは０．０１〜３０であり、更に好ましくは０．０５〜５である。
Moreover, you may contain 1 type, or 2 or more types chosen from a component (G) monosaccharide and a disaccharide as a sweetener.
Examples of the monosaccharide include one or more selected from glucose (fructose), fructose (fructose), xylose, galactose, and mannose, and among them, a viewpoint of effectively suppressing color tone change during storage. 1 or 2 selected from glucose and fructose is preferable, and glucose is more preferable.
Examples of the disaccharide include one or more selected from maltose (malt sugar), lactose (lactose), sucrose (sucrose), and palatinose, among which the color tone change during storage is effectively suppressed. Therefore, one or two types selected from maltose and sucrose are preferable, and maltose is more preferable. Examples of the unit saccharide constituting the chain oligosaccharide include those exemplified for the above-mentioned monosaccharide. There are no particular limitations on the method of linking the unit saccharides as long as the unit saccharides can be linked in a linear and / or branched manner. For example, α-1,4 bonds, α-1,6 bonds, β-1,2 Examples include a bond, a β-1,3 bond, a β-1,4 bond, and a β-1,6 bond. In addition, the unit saccharide | sugar may be connected only by the single coupling | bonding system, or may be linked by 2 or more types of coupling | bonding systems. Especially, as a coupling | bonding system of unit structure saccharide | sugar, 1 type or 2 types selected from (alpha) -1, 4 bond and (alpha) -1, 6 bond are preferable. Examples of such chain oligosaccharides having a coupling method include malto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, mannan-oligosaccharides, and arabino-oligosaccharides. Of these, maltooligosaccharide is preferred. For example, as malto-oligosaccharide in which 3 to 7 glucoses are linked by α-1,4-glucoside bond, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like can be mentioned.
The content of the component (G) in the packaged beverage of the present invention is preferably 0.001 to 5% by mass from the viewpoint of improving the residual rate of non-polymer catechins when stored for a long period of time and suppressing color change. Yes, more preferably 0.005 to 3 mass%, still more preferably 0.01 to 1 mass%.
In addition, the mass ratio [(G) / (A)] of the component (A) and the component (G) in the packaged beverage of the present invention is improved in the residual ratio of non-polymer catechins and color tone when stored for a long period of time. From the viewpoint of suppression of change, it is preferably 0.005 to 40, more preferably 0.01 to 30, and still more preferably 0.05 to 5.
本発明の酸性飲料のｐＨ（２０℃）は、長期保存したときの非重合体カテキン類の残存率向上、色調変化の抑制、風味の観点から、２．５以上が好ましく、２．８以上がより好ましく、３以上が更に好ましく、そして８以下が好ましく、６以下がより好ましく、４以下が更に好ましく、３．８以下が殊更に好ましい。かかるｐＨの範囲としては、好ましくは２．５〜８であり、より好ましくは２．８〜６であり、更に好ましくは３〜４であり、殊更に好ましくは３〜３．８である。
なお、ｐＨは、飲料約１００ｍＬを３００ｍＬのビーカーに量り取り、温度調整をして測定するものとする。また、飲料中に炭酸ガスが含まれる場合は、飲料約１００ｍＬを３００ｍＬのビーカーに測りとり、スターラーピースを入れてスターラーで２０分間攪拌して、炭酸ガスを取り除いた後、温度調整をして測定するものとする。
The pH (20 ° C.) of the acidic beverage of the present invention is preferably 2.5 or more, and preferably 2.8 or more from the viewpoint of improving the residual ratio of non-polymer catechins when stored for a long period of time, suppressing color change, and flavor. More preferably, 3 or more is more preferable, and 8 or less is preferable, 6 or less is more preferable, 4 or less is further preferable, and 3.8 or less is particularly preferable. The pH range is preferably 2.5 to 8, more preferably 2.8 to 6, still more preferably 3 to 4, and even more preferably 3 to 3.8.
The pH is measured by measuring about 100 mL of beverage in a 300 mL beaker and adjusting the temperature. If the beverage contains carbon dioxide, measure about 100 mL of the beverage in a 300 mL beaker, add a stirrer piece, stir for 20 minutes with a stirrer, remove the carbon dioxide, adjust the temperature, and measure It shall be.
本発明においては、このような構成を採用することにより、非重合体カテキン類の保存安定性が高められるため、長期保存したとしても非重合体カテキン類を高水準で残存させることができる。例えば、本発明の容器詰飲料を５５℃で７日間保存した場合、後掲の実施例に記載の「非重合体カテキン類の残存率の算出方法」により求められる非重合体カテキン類の残存率を、好ましくは９０％以上、より好ましくは９３％以上、更に好ましくは９５％以上とすることができる。 In the present invention, by adopting such a configuration, the storage stability of the non-polymer catechins can be improved, so that the non-polymer catechins can remain at a high level even after long-term storage. For example, when the container-packed beverage of the present invention is stored at 55 ° C. for 7 days, the residual rate of non-polymer catechins determined by the “calculation method of the residual rate of non-polymer catechins” described in the Examples below. Is preferably 90% or more, more preferably 93% or more, and still more preferably 95% or more.
また、本発明の容器詰飲料は、長期保存したときの色調変化が抑制されている。例えば、５５℃で７日間保存後の容器詰飲料のｂ値から、保存前（製造直後・５℃で７日間保存後）の容器詰飲料のｂ値を減じた値（Δｂ）を、好ましくは−２４以上＋２４以下の範囲内とすることができ、より好ましくは−２３以上＋２３以下の範囲内とすることができ、更に好ましくは０以上２３以下の範囲内とすることができ、殊更に好ましくは０以上２２以下の範囲内とすることができる。ここで、本明細書において「ｂ値」とは、色をＬａｂ表色系で表現したときの黄〜青の軸で表される色相・彩度であり、ｂ値が大きいほど黄色の色相が高く、ｂ値が小さいほど青色の色相が高いことを意味する。なお、Ｌａｂ表色系にはＬ値及びａ値もあるが、本発明においては、容器詰飲料が色調変化したときに最も顕在化しやすいｂ値について規定するものである。ｂ値は、後掲の実施例に記載の「色相変化の測定」にしたがって測定することができる。 Moreover, the container-packed drink of this invention has suppressed the color tone change when preserve | saved for a long term. For example, a value (Δb) obtained by subtracting the b value of the packaged beverage before storage (immediately after production and after storage for 7 days at 5 ° C) from the b value of the packaged beverage after 7 days storage at 55 ° C, preferably It can be in the range of −24 to +24, more preferably in the range of −23 to +23, even more preferably in the range of 0 to 23, and even more preferably. Can be in the range of 0 to 22 inclusive. Here, the “b value” in this specification is a hue / saturation represented by a yellow to blue axis when a color is expressed in the Lab color system, and the yellow hue becomes larger as the b value increases. A higher b value means a higher blue hue. Note that the Lab color system includes an L value and an a value, but in the present invention, the b value that is most obvious when a packaged beverage changes its color tone is defined. The b value can be measured according to “Measurement of Hue Change” described in Examples below.
なお、５℃で７日間保存後の容器詰飲料は、低温で保存されていたため、保存前（例えば、製造直後）の容器詰飲料のｂ値及び非重合体カテキン類の残存率と実質的に差異がない。そのため、５℃で７日間保存後の容器詰飲料のｂ値及び非重合体カテキン類の残存率を、保存前の容器詰飲料のｂ値及び非重合体カテキン類の残存率と想定して、長期保存したときの容器詰飲料の色調変化抑制及び非重合体カテキン類の残存率を評価するものである。 Since the packaged beverage after storage at 5 ° C. for 7 days was stored at a low temperature, the b value of the packaged beverage before storage (for example, immediately after production) and the residual rate of non-polymer catechins were substantially reduced. There is no difference. Therefore, assuming the b value of the packaged beverage after storage for 7 days at 5 ° C. and the remaining rate of the non-polymer catechins as the b value of the packaged beverage before storage and the remaining rate of the non-polymer catechins, This is to evaluate the change in color tone of a packaged beverage and the residual rate of non-polymer catechins when stored for a long time.
本発明の容器詰飲料は、例えば、成分（Ａ）及び（Ｂ）、所望により他の成分を配合し、成分（Ａ）の含有量、質量比［（Ｂ) /（Ａ) ］を特定範囲内に調整することにより製造することができる。 The container-packed beverage of the present invention contains, for example, the components (A) and (B), and other components as required, and the content of the component (A) and the mass ratio [(B) / (A)] in a specific range. It can manufacture by adjusting in.
成分（Ａ）は、例えば、緑茶葉、烏龍茶葉、紅茶葉に含まれているが、中でも、非重合体カテキン類を豊富に含む点で、緑茶葉由来のものが好ましい。成分（Ａ）は、例えば、緑茶抽出物の形態で含有させることができる。緑茶葉としては、例えば、煎茶、番茶、碾茶、釜入り茶、茎茶、棒茶、芽茶等が挙げられる。また、抽出方法としては、ニーダー抽出、攪拌抽出（バッチ抽出）、向流抽出（ドリップ抽出）、カラム抽出等の公知の方法を採用することができる。また、緑茶抽出物として、市販されているものを使用してもよく、三井農林社製の「ポリフェノン」、伊藤園社製の「テアフラン」、太陽化学社製の「サンフェノン」等を挙げることができる。 The component (A) is contained in, for example, green tea leaves, oolong tea leaves, and black tea leaves. Among them, those derived from green tea leaves are preferable because they are rich in non-polymer catechins. Component (A) can be contained, for example, in the form of a green tea extract. Examples of the green tea leaves include sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, bud tea, and the like. As the extraction method, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be employed. In addition, as the green tea extract, commercially available products may be used, and examples include “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, “Sunphenon” manufactured by Taiyo Kagaku Co., etc. .
更に、緑茶抽出物として、緑茶抽出物を精製したものを使用することもできる。精製方法としては、例えば、下記（ｉ）及び（ii）のいずれかの方法、あるいは２以上の組み合わせが挙げられる。
（ｉ）茶抽出物を水、又は水と水溶性有機溶媒（例えば、エタノール）との混合物（以下、「有機溶媒水溶液」という）に懸濁して生じた沈殿を除去する方法（例えば、特開２００４−１４７５０８号公報、特開２００４−１４９４１６号公報）。
（ii）茶抽出物を活性炭、酸性白土及び活性白土から選択される少なくとも１種の吸着剤と接触させる方法（例えば、特開２００７−２８２５６８号公報）。
上記（ｉ）及び（ii）の方法において、茶抽出物としてタンナーゼ処理したものを使用することも、（ｉ）及び（ii）の処理後、タンナーゼ処理することもできる。ここで、「タンナーゼ処理」とは、茶抽出物を、タンナーゼ活性を有する酵素と接触させることをいう。なお、タンナーゼ処理における具体的な操作方法は公知の方法を採用することが可能であり、例えば、特開２００４−３２１１０５号公報に記載の方法を挙げることができる。
Furthermore, what refine | purified the green tea extract can also be used as a green tea extract. Examples of the purification method include any of the following methods (i) and (ii), or a combination of two or more.
(I) A method for removing a precipitate produced by suspending a tea extract in water or a mixture of water and a water-soluble organic solvent (for example, ethanol) (hereinafter referred to as “organic solvent aqueous solution”) 2004-147508, JP-A-2004-149416).
(Ii) A method in which the tea extract is brought into contact with at least one adsorbent selected from activated carbon, acidic clay and activated clay (for example, JP-A-2007-282568).
In the above methods (i) and (ii), the tannase-treated tea extract can be used, or can be tannase-treated after the treatments (i) and (ii). Here, “tannase treatment” refers to bringing a tea extract into contact with an enzyme having tannase activity. In addition, the specific operation method in a tannase process can employ | adopt a well-known method, For example, the method of Unexamined-Japanese-Patent No. 2004-321105 can be mentioned.
本発明の容器詰飲料は、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、瓶等の通常の包装容器に充填して提供することができる。 The container-packed beverage of the present invention can be provided by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
本発明の容器詰飲料は、本発明の効果を十分に享受しやすい点で、加熱殺菌されたものが好ましい。加熱殺菌方法としては、適用されるべき法規（日本にあっては食品衛生法）に定められた条件に適合するものであれば特に限定されるものではない。例えば、レトルト殺菌法、高温短時間殺菌法（ＨＴＳＴ法）、超高温殺菌法（ＵＨＴ法）、充填後殺菌法（パストリゼーション）等を挙げることができる。
また、加熱殺菌法を適宜選択することも可能であり、例えば、飲料を容器に充填後、容器ごと加熱殺菌が容易な場合にあってはレトルト殺菌や充填後殺菌法（パストリゼーション）を採用することができる。
また、ＰＥＴボトルのようにレトルト殺菌しづらい場合については、飲料をあらかじめ上記と同等の殺菌条件で加熱殺菌し、無菌環境下で殺菌処理した容器に充填するアセプティック充填や、ホットパック充填等を採用することができる。このような加熱殺菌条件であると、本発明の効果が十分に享受される。
以上より、好適な加熱殺菌条件としては、例えば保存時における色調変化を抑制する観点から、６０〜１４０℃で０．１〜３０分間がより好ましく、６０〜１２０℃で０．３〜２５分間が更に好ましい。
The packaged beverage of the present invention is preferably one that has been heat sterilized from the viewpoint that the effect of the present invention can be sufficiently enjoyed. The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (Food Sanitation Law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration).
It is also possible to select the heat sterilization method as appropriate. For example, if the container is easy to heat sterilize after filling the container, retort sterilization or post-fill sterilization (pasting) is adopted. can do.
Also, for cases where retort sterilization is difficult, such as PET bottles, aseptic filling, hot-pack filling, etc., in which beverages are pre-heated under the same sterilization conditions as above and sterilized in an aseptic environment are used. can do. The effect of this invention is fully enjoyed under such heat sterilization conditions.
From the above, as a suitable heat sterilization condition, for example, from the viewpoint of suppressing color change during storage, 0.1 to 30 minutes is more preferable at 60 to 140 ° C, and 0.3 to 25 minutes at 60 to 120 ° C. Further preferred.
１．非重合体カテキン類の分析
純水で溶解希釈した試料を、島津製作所製、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℃でグラジエント法により測定した。移動相Ａ液は酢酸を０．１ｍｏｌ／Ｌ含有する蒸留水溶液、Ｂ液は酢酸を０．１ｍｏｌ／Ｌ含有するアセトニトリル溶液とし、流速は１ｍＬ／分、試料注入量は１０μＬ、ＵＶ検出器波長は２８０ｎｍの条件で行った。なお、グラジエント条件は以下の通りである。
1. Analysis of non-polymer catechins Samples dissolved and diluted with pure water were used for high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, and packed column for liquid chromatography using octadecyl group (L-column TM ODS, 4 .6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute), and measured by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. The gradient conditions are as follows.
濃度勾配条件（体積％）
時間 Ａ液濃度 Ｂ液濃度
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％
６０分 ９７％ ３％
Concentration gradient condition (volume%)
Time Liquid A concentration Liquid B concentration 0 min 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%
60 minutes 97% 3%
２．高分子糖の分析
（１）定量法
試料を純水で希釈した後、シリカベースの充填剤（ＢＯＮＤＥＬＵＴＥ Ｃ１８、バリアン社製）０．５ｇ、強塩基性アニオン交換樹脂（ＳＡＸ、バリアン社製）０．５ｇ、強酸性カチオン交換樹脂（ＳＣＸ、バリアン社製）０．５ｇに順次通液して試料を調製した。
2. Analysis of high molecular sugar (1) Quantitative method After diluting the sample with pure water, 0.5 g of silica-based filler (BONDELUTE C18, Varian), strong basic anion exchange resin (SAX, Varian) 0 A sample was prepared by sequentially passing through 0.5 g of a strongly acidic cation exchange resin (SCX, manufactured by Varian) 0.5 g.
高速液体クロマトグラフ（Ｄ−２０００、日立製作所社製）を使用し、次の条件にて分析した。
高速クロマトグラフフに強陰イオン交換カラム（ＴＳＫｇｅｌ Ｓｕｇｅｒ Ａｘｉ、東ソー株式会社製）を装着し、カラム温度７０℃でポストカラム反応法により測定した。
移動相液はホウ酸０．５ｍｏｌ／Ｌ含有する蒸留水溶液とし、流速は０．４ｍＬ／分、試料注入量は１０μＬとした。また、ポストカラム反応試薬は、アルギニン１％及びホウ酸３％を含有する蒸留水溶液とし、１５０℃で反応させた。検出器は蛍光検出計を用い、励起波長は３２０ｎｍ、蛍光検出波長は４３０ｎｍの条件で行った。
A high performance liquid chromatograph (D-2000, manufactured by Hitachi, Ltd.) was used and analyzed under the following conditions.
A high-performance chromatograph was equipped with a strong anion exchange column (TSKgel Sugar Axi, manufactured by Tosoh Corporation), and measurement was performed by a post-column reaction method at a column temperature of 70 ° C.
The mobile phase solution was a distilled aqueous solution containing 0.5 mol / L boric acid, the flow rate was 0.4 mL / min, and the sample injection amount was 10 μL. The post-column reaction reagent was a distilled aqueous solution containing 1% arginine and 3% boric acid and reacted at 150 ° C. The detector was a fluorescence detector, and the excitation wavelength was 320 nm and the fluorescence detection wavelength was 430 nm.
（２）デキストロース当量
試料２．５ｇを正確に量り、水に溶かして２００ｍＬとする。この液１０ｍＬを正確に量り、０．０４ｍｏｌ／Ｌヨウ素溶液１０ｍＬと、０．０４ｍｏｌ／Ｌ水酸化ナトリウム溶液１５ｍＬを加えて２０分間暗所に放置する。次に、２ｍｏｌ／Ｌ塩酸を５ｍＬ加えて混和した後、０．０４ｍｏｌ／Ｌチオ硫酸ナトリウム溶液で滴定する。滴定の終点近くで液が微黄色になったら、でんぷん指示薬２滴を加えて滴定を継続し、液の色が消失した時点を滴定の終点とする。別に空試験を行う。次式によりデキストロース当量（ＤＥ）を求める。
(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.
３．カルボン酸の分析
試料１０ｇに５％過塩酸５ｍＬを加え、水で５０ｍＬに定容する。これを必要に応じて 各種カルボン酸の検量線の範囲内に入るように水で希釈したものを試験溶液とする。試験 溶液を高速液体クロマトグラフに注入し、電気伝導度を測定し、各種カルボン酸を検量線 より算出する。
・分離カラム：Shim-pack SCR-102H(島津製作所製) ・移動相：５ｍｍｏｌ／Ｌ ｐ-トルエンスルホン酸
・検出試薬：５ｍｍｏｌ／Ｌ ｐ-トルエンスルホン酸、 １００μｍｏｌ／Ｌ ＥＤＴＡ、 ２０ｍｍｏｌ／Ｌ Ｂｉｓ-Ｔｒｉｓ緩衝液
・注入量：１０μＬ
・流量：０．８ｍＬ／分
・電気伝導度検出器：ＣＤＤ-１０ＡＶＰ（島津製作所製）
・温度：４０℃
3. Analysis of Carboxylic Acid 5 mL of 5% perhydrochloric acid is added to 10 g of a sample, and the volume is adjusted to 50 mL with water. If necessary, the test solution is diluted with water so that it falls within the calibration curve of various carboxylic acids. The test solution is injected into a high performance liquid chromatograph, the electrical conductivity is measured, and various carboxylic acids are calculated from a calibration curve.
Separation column: Shim-pack SCR-102H (manufactured by Shimadzu Corporation) Mobile phase: 5 mmol / L p-toluenesulfonic acid Detection reagent: 5 mmol / L p-toluenesulfonic acid, 100 μmol / L EDTA, 20 mmol / L Bis- Tris buffer solution / injection volume: 10 μL
・ Flow rate: 0.8mL / min ・ Electric conductivity detector: CDD-10AVP (manufactured by Shimadzu Corporation)
・ Temperature: 40 ℃
４．アスコルビン酸又はその塩の分析
６％（ｗ／ｖ）メタリン酸水溶液を試料の５倍容量（ｖ／ｖ）添加した（メタリン酸の最終濃度５％（ｗ／ｖ））。このメタリン酸処理した各サンプル１００μＬに、１０ｍＭのジチオトレイトールを含む１ＭのＫ2ＨＰＯ4水溶液を５０μＬ添加し、室温で５分間静置した。続いて２５％（ｗ／ｖ）メタリン酸水溶液を５０μＬ加え、０．４５μｍのフィルターでろ過した後、以下のＨＰＬＣ条件で分析した。
・使用機種：Ｗａｔｅｒｓ社製Ａｌｌｉａｎｃｅ ＨＰＬＣシステム
・カラム：Ａｔｌａｎｔｉｓ Ｔ３ ３μｍ ３．０ｍｍ×１５０ｍｍ
・カラム温度：４０℃
・移動相：１％メタリン酸水溶液
・流速：１ｍＬ／ｍｉｎ
・測定波長：２４２ｎｍ
4). Analysis of ascorbic acid or a salt thereof 6% (w / v) metaphosphoric acid aqueous solution was added 5 times the volume (v / v) of the sample (final concentration of metaphosphoric acid 5% (w / v)). 50 μL of 1M K 2 HPO 4 aqueous solution containing 10 mM dithiothreitol was added to 100 μL of each metaphosphate-treated sample and allowed to stand at room temperature for 5 minutes. Subsequently, 50 μL of a 25% (w / v) metaphosphoric acid aqueous solution was added, filtered through a 0.45 μm filter, and then analyzed under the following HPLC conditions.
・ Model used: Waters Alliance HPLC system Column: Atlantis T3 3 μm 3.0 mm × 150 mm
-Column temperature: 40 ° C
・ Mobile phase: 1% metaphosphoric acid aqueous solution ・ Flow rate: 1 mL / min
・ Measurement wavelength: 242 nm
５．炭酸ガスの分析
「最新・ソフトドリンクス（最新・ソフトドリンクス編集委員会、株式会社光琳、平成１５年９月３０日発行）」の第VI編 ３−１−２ガス内圧力の検査に記載の方法を用いた。具体的には、以下のとおりである。
１）測定前に試料を恒温槽にて２０℃まで温め、液温を均一にした。
２）前記１）の試料を測定機（京都電子工業（株）、ガスボリューム測定装置GVA-500A）にかけ、スニフト（スニフトバルブを開放し、大気圧までゲージを戻す）を行う。スニフト操作を行うことによりヘッドスペース中のエアーを抜いた。
３）次に激しく振動させゲージ圧が一定値を示したら、その値を読み、試料の温度を測定し、表（スニフト用ガスボリュームチャート）よりガスボリュームを求めた。
5. Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" The method of was used. Specifically, it is as follows.
1) Before the measurement, the sample was heated to 20 ° C. in a thermostatic bath to make the liquid temperature uniform.
2) Apply the sample of 1) above to a measuring machine (Kyoto Electronics Industry Co., Ltd., gas volume measuring device GVA-500A), and perform a sniff (open the snift valve and return the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, when the gauge pressure showed a constant value by vibrating vigorously, the value was read, the temperature of the sample was measured, and the gas volume was determined from the table (sniff gas volume chart).
６．ｐＨの測定
ｐＨメータ（ＨＯＲＩＢＡ コンパクトｐＨメータ、堀場製作所製）を用いて、２０℃に温度調整をして測定した。なお、飲料中に炭酸ガスを含有する場合は、試料約１００ｍＬを３００ｍＬのビーカーに量り取り、ビーカー内にスターラーピースを入れ、スターラーで２０分間攪拌して炭酸ガスを取り除いた後、２０℃に温度調整をして測定した。
6). Measurement of pH Using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.), the temperature was adjusted to 20 ° C. and measured. If the beverage contains carbon dioxide, weigh about 100 mL of the sample into a 300 mL beaker, place the stirrer piece in the beaker, stir for 20 minutes with the stirrer to remove the carbon dioxide, and then heat to 20 ° C. Measured with adjustment.
７．非重合体カテキン類の残存率の算出方法
保存前（５℃で７日間保存後）の容器詰飲料中の非重合体カテキン類の含有量、及び５５℃で７日間保存後の容器詰飲料中の非重合体カテキン類の含有量から、下記式により非重合体カテキン類の残存率を求めた。
7). Method for calculating residual rate of non-polymer catechins Content of non-polymer catechins in a containerd beverage before storage (after storage at 5 ° C for 7 days), and in a containerd beverage after storage at 55 ° C for 7 days From the content of the non-polymer catechins, the residual ratio of the non-polymer catechins was determined by the following formula.
非重合体カテキン類の残存率（％）＝（保存後の容器詰飲料中の非重合体カテキン類の含有量／保存前（５℃で７日間保存後）の容器詰飲料中の非重合体カテキン類の含有量）×１００ Residual rate of non-polymer catechins (%) = (content of non-polymer catechins in container beverage after storage / non-polymer in container beverage before storage (after storage at 5 ° C. for 7 days)) Catechin content) x 100
８．色調変化の評価
分光光度計（形式Color Meter ZE-2000、日本電色工業社製）を使用し、試料を光路長１０ｍｍの石英セルに入れてＬａｂ表色系のｂ値を測定した。５５℃で７日間保存後の容器詰飲料のｂ値から、保存前（５℃で７日間保存後）の容器詰飲料のｂ値を減じた値（Δｂ）を求めた。なお、ｂ値の測定は、透過法にて行い、測色色差計の受光条件はＪＩＳ Ｚ ８７２２にしたがった。
8). Evaluation of change in color tone Using a spectrophotometer (model Color Meter ZE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.), the sample was placed in a quartz cell having an optical path length of 10 mm, and the b value of the Lab color system was measured. A value (Δb) obtained by subtracting the b value of the packaged beverage before storage (after storage at 5 ° C for 7 days) from the b value of the packaged beverage after storage at 55 ° C for 7 days was obtained. The b value was measured by the transmission method, and the light receiving condition of the colorimetric color difference meter was in accordance with JIS Z 8722.
製造例１
緑茶抽出物の精製物
ポリフェノンＧ（三井農林社製）２００ｇを、２５℃にて２５０ｒ／ｍｉｎ攪拌条件下の９５質量％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。次に、２号ろ紙で濾過した後、濾液に活性炭１６ｇを添加し、再び２号ろ紙で濾過した。次に０．２μｍメンブランフィルターで再濾過した。次に、４０℃、減圧下にて濾液からエタノールを留去し、イオン交換水で非重合体カテキン類濃度を１５質量％に調整して、緑茶抽出物の精製物を得た。緑茶抽出物の精製物は、非重合体カテキン類中のガレート体の割合が４６質量％であった。
Production Example 1
Purified product of green tea extract Polyphenon G (manufactured by Mitsui Norin Co., Ltd.) 200 g is dispersed in 800 g of 95% by weight ethanol aqueous solution under stirring conditions of 250 r / min at 25 ° C. ) After adding 100 g, stirring was continued for about 10 minutes. Next, after filtering with No. 2 filter paper, 16 g of activated carbon was added to the filtrate and filtered again with No. 2 filter paper. Next, it re-filtered with the 0.2 micrometer membrane filter. Next, ethanol was distilled off from the filtrate under reduced pressure at 40 ° C., and the concentration of non-polymer catechins was adjusted to 15% by mass with ion-exchanged water to obtain a purified product of green tea extract. In the purified product of the green tea extract, the proportion of gallate body in the non-polymer catechins was 46% by mass.
実施例１〜５、７〜１１、比較例１〜３及び参考例１
表１に示す各成分を配合して飲料を調製した後、容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した。殺菌条件は、６５℃、２０分で行った。得られた容器詰飲料の分析結果及び評価結果を表１に併せて示す。また、実施例１〜５、７〜９及び１１の容器詰飲料について、非重合カテキン類の残存率を評価した。その結果を表２に示す。
Examples 1-5, 7-11, Comparative Examples 1-3 and Reference Example 1
Each component shown in Table 1 was blended to prepare a beverage, which was then filled into a 200 mL PET bottle and sterilized by heating. Sterilization conditions were performed at 65 ° C. for 20 minutes. The analysis result and evaluation result of the obtained container-packed beverage are also shown in Table 1. Moreover, about the container-packed drinks of Examples 1-5, 7-9, and 11, the residual rate of non-polymerized catechins was evaluated. The results are shown in Table 2.
実施例６
表１に示す各成分をイオン交換水に混合溶解し４５ｇにした後、１０％グルコン酸でｐＨ３．４に調整して、イオン交換水で全量を５０ｇとした。次に、４℃に冷却したＧＶ＝３．１ｖ／ｖの炭酸水で全量２００ｇ（ＧＶ＝２．３ｖ／ｖ）とし、容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた容器詰飲料の分析結果及び評価結果を表１に併せて示す。また、得られた容器詰飲料について、非重合カテキン類の残存率を評価した。その結果を表２に示す。
Example 6
Each component shown in Table 1 was mixed and dissolved in ion-exchanged water to 45 g, adjusted to pH 3.4 with 10% gluconic acid, and the total amount was made 50 g with ion-exchanged water. Next, the total amount was adjusted to 200 g (GV = 2.3 v / v) with carbonated water of GV = 3.1 v / v cooled to 4 ° C., filled in a 200 mL PET bottle and sterilized by heating (post-mix method). Sterilization conditions were performed at 65 ° C. for 20 minutes. The analysis result and evaluation result of the obtained container-packed beverage are also shown in Table 1. Moreover, the residual rate of non-polymerized catechins was evaluated about the obtained container-packed drink. The results are shown in Table 2.
実施例１２〜１５及び比較例４〜５
表３に示す各成分を配合したこと以外は、実施例１と同様の操作により容器詰飲料を調製した。得られた容器詰飲料の分析結果及び評価結果を表３に併せて示す。また、各容器詰飲料について、非重合カテキン類の残存率を評価した。その結果を表４に示す。
Examples 12-15 and Comparative Examples 4-5
A packaged beverage was prepared by the same operation as in Example 1 except that the components shown in Table 3 were blended. The analysis result and evaluation result of the obtained container-packed beverage are also shown in Table 3. Moreover, the remaining rate of non-polymerized catechins was evaluated for each packaged beverage. The results are shown in Table 4.
表１、２の実施例及び比較例の結果から、高濃度の非重合体カテキン類を含有する容器詰飲料において、特定分子量を有するでんぷん由来の高分子糖を含有させ、該高分子糖と非重合体カテキン類との量比を特定範囲内に制御することにより、非重合体カテキン類の保存安定性が高められ、長期保存したときの色相変化を抑制できるだけでなく、非重合体カテキン類の残存率も向上できることが分かる。また、表３、４の実施例及び比較例の結果から、アスコルビン酸の存在下においても非重合体カテキン類の保存安定性が高められ、長期保存したときの色相変化を抑制できるだけでなく、非重合体カテキン類の残存率も向上できることが分かる。 From the results of Examples and Comparative Examples in Tables 1 and 2, in a packaged beverage containing a high concentration of non-polymer catechins, starch-derived polymer sugar having a specific molecular weight is contained, By controlling the amount ratio of the polymer catechins within a specific range, the storage stability of the non-polymer catechins can be enhanced, and not only can the hue change during long-term storage be suppressed, but also the non-polymer catechins It can be seen that the survival rate can be improved. In addition, from the results of Examples and Comparative Examples in Tables 3 and 4, the storage stability of non-polymer catechins is enhanced even in the presence of ascorbic acid, and not only can the hue change when stored for a long period of time, It turns out that the residual rate of polymer catechins can also be improved.
Claims (5)
（Ａ）非重合体カテキン類 ０．０８〜０．６質量％、及び、
（Ｂ）重量平均分子量が５，０００〜２００，０００であるでんぷん由来の高分子糖を含有し、
成分（Ａ）と成分（Ｂ）との質量比[（Ｂ）／（Ａ）]が１〜３０である、容器詰飲料。 The following components (A) and (B);
(A) Non-polymer catechins 0.08 to 0.6% by mass, and
(B) containing a starch-derived polymer sugar having a weight average molecular weight of 5,000 to 200,000,
Container-packed drink whose mass ratio [(B) / (A)] of an ingredient (A) and an ingredient (B) is 1-30.
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| JP2020092702A (en) * | 2018-12-06 | 2020-06-18 | 花王株式会社 | Powdered green tea extract composition |
| CN113194735A (en) * | 2018-12-06 | 2021-07-30 | 花王株式会社 | Powdered green tea extract composition |
| JP7410699B2 (en) | 2018-12-06 | 2024-01-10 | 花王株式会社 | Powdered green tea extract composition |
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