TWI399178B - Containers - Google Patents
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- TWI399178B TWI399178B TW096150191A TW96150191A TWI399178B TW I399178 B TWI399178 B TW I399178B TW 096150191 A TW096150191 A TW 096150191A TW 96150191 A TW96150191 A TW 96150191A TW I399178 B TWI399178 B TW I399178B
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- 235000013361 beverage Nutrition 0.000 claims description 112
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 104
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- 150000001765 catechin Chemical class 0.000 claims description 101
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 11
- 239000011591 potassium Substances 0.000 claims description 11
- 229910052700 potassium Inorganic materials 0.000 claims description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 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 claims description 10
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 10
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- 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 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
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- 229940035436 maltitol Drugs 0.000 description 1
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- 239000000463 material Substances 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
- 125000005395 methacrylic acid group Chemical group 0.000 description 1
- 229940098779 methanesulfonic acid Drugs 0.000 description 1
- 150000003956 methylamines Chemical class 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000019837 monoammonium phosphate Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000002444 monopotassium citrate Substances 0.000 description 1
- 235000015861 monopotassium citrate Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
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- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- 239000011148 porous material Substances 0.000 description 1
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- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
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- 235000011164 potassium chloride Nutrition 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
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- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 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
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
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- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
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- 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
- WKZJASQVARUVAW-UHFFFAOYSA-M potassium;hydron;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [K+].OC(=O)CC(O)(C(O)=O)CC([O-])=O WKZJASQVARUVAW-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- AOJFQRQNPXYVLM-UHFFFAOYSA-N pyridin-1-ium;chloride Chemical compound [Cl-].C1=CC=[NH+]C=C1 AOJFQRQNPXYVLM-UHFFFAOYSA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice 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
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 239000002002 slurry Substances 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
- 239000011780 sodium chloride Substances 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 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
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
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- 229960002920 sorbitol Drugs 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003440 styrenes Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229910052714 tellurium Inorganic materials 0.000 description 1
- PORWMNRCUJJQNO-UHFFFAOYSA-N tellurium atom Chemical compound [Te] PORWMNRCUJJQNO-UHFFFAOYSA-N 0.000 description 1
- ISXSCDLOGDJUNJ-UHFFFAOYSA-N tert-butyl prop-2-enoate Chemical compound CC(C)(C)OC(=O)C=C ISXSCDLOGDJUNJ-UHFFFAOYSA-N 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 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
- 235000013311 vegetables Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 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
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 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
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/16—Potassium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1614—Sodium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
本發明係關於一種含有高濃度之非聚合物兒茶素類及甜味劑,且加入有胺基酸而進行強化之容器裝飲料。
作為兒茶素類之效果,已報告有抑制膽固醇升高之作用以及抑制澱粉酶活性之作用等(例如,參照專利文獻1、2)。為了表現出兒茶素類之上述生理效果,成人平均每天必須飲用4~5杯茶,因此為了更簡便地攝取大量兒茶素類,期待開發出一種在飲料中調配高濃度之兒茶素類之技術。作為其方法之一,有利用綠茶萃取物之純化物(例如,參照專利文獻3~5)等,將兒茶素類以溶解狀態添加至飲料中之方法。
又,目前市售有為了保持健康並且為了維持肌肉而含有纈胺酸、白胺酸、異白胺酸等必需胺基酸即BCAA(Branched Chain Amino Acid,支鏈胺基酸)之飲料(例如Amino-Value(註冊商標)、大塚製藥(股))。此外,目前亦市售有加入17種胺基酸進行強化,從而具有能夠在運動後補充BCAA以順利進行肌肉疲勞恢復之功能的飲料(例如VAAM(註冊商標)、明治乳業(股))。如上所述,目前報告有加入維持人類生命活動之非常重要之物質即胺基酸而進行強化之飲料及技術(例如,參照專利文獻6、7)。
[專利文獻1]日本專利特開平3-168046號公報
[專利文獻2]日本專利特開平10-4919號公報
[專利文獻3]日本專利特開2002-238518號公報
[專利文獻4]日本專利特開2004-129662號公報
[專利文獻5]日本專利特開2004-159641號公報
[專利文獻6]日本專利特開平5-161480號公報
[專利文獻7]日本專利特開2001-145號公報
本發明提供一種容器裝飲料,其含有:(A)0.06~0.5質量%之非聚合物兒茶素類;(B)0.01~5.0質量%之選自L-異白胺酸、L-白胺酸、L-纈胺酸、L-蘇胺酸、DL-甲硫胺酸、L-甲硫胺酸、L-組胺酸、L-***酸、L-離胺酸、L-色胺酸、L-天冬胺酸、L-麩胺酸、L-丙胺酸、DL-丙胺酸、甘胺酸、L-天冬醯胺、L-麩醯胺、L-精胺酸、L-絲胺酸、L-酪胺酸、L-胱胺酸以及L-脯胺酸中之一種以上之胺基酸或其鹽;以及(C)0.0001~20質量%之甜味劑;並且(G)非聚合物兒茶素類之沒食子酸酯體類的比率為5~55質量%,且pH值為2.5~5.1。
本發明旨在提供一種藉由在含有高濃度之非聚合物兒茶素類之容器裝飲料中調配入胺基酸,從而能夠表現出兒茶素類之生理效果,進而能夠使胺基酸容易攝取之方法。
眾所周知,併用有胺基酸及甜味劑之飲料通常易於變色而不適合長期保存,但本發明者發現,若於高濃度之非聚合物兒茶素類中調配入固定量之胺基酸及甜味劑,在此基
礎上調節非聚合物兒茶素類中之沒食子酸酯體的比率,進而使其pH值處於特定範圍內,則可獲得保持飲料原有風味、並且即使含有甜味劑,其長期保存性亦優異之容器裝飲料。又發現,若調節非聚合物兒茶素類中之非表體之比率,則飲料風味之穩定性將進一步變佳。
根據本發明,可提供一種容器裝飲料,其含有高濃度之非聚合物兒茶素類,能夠同時攝取胺基酸,並且即使含有甜味劑亦具有良好之飲料風味之穩定性。
本發明中所謂(A)非聚合物兒茶素類,係指兒茶素、沒食子兒茶素、兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯等非表體兒茶素類(以下,亦稱為「非表體」)以及表兒茶素、表沒食子兒茶素、表兒茶素沒食子酸酯、表沒食子兒茶素沒食子酸酯等表體兒茶素類(以下,亦稱為「表體」)之總稱,非聚合物兒茶素類之濃度可定義為上述8種物質之總量。
於本發明之容器裝飲料中,含有0.06~0.5質量%之非聚合物兒茶素類,較好的是0.07~0.4質量%,更好的是0.08~0.3質量%,最好的是0.09~0.2質量%。若非聚合物兒茶素類在此範圍內,則易於容易地攝取大量非聚合物兒茶素類,從而有望使非聚合物兒茶素類之生理效果發揮出來。又,當非聚合物兒茶素類之含量為0.06質量%以上時,風味之穩定性較佳,而當為0.5質量%以下時,則味道良好。
非表體本來幾乎並不存在於自然界中,係藉由表體之熱
變性所生成。就風味及非聚合物兒茶素類之保存穩定性之觀點而言,可用於本發明之容器裝飲料中之(A)非聚合物兒茶素類中之(F)非聚合物兒茶素類之非表體類的比率([(F)/(A)]×100)較好的是5~25質量%,更好的是8~20質量%,更好的是8~18質量%,尤其好的是10~15質量%。
於本發明之容器裝飲料中之非聚合物兒茶素類中,存在包括表沒食子兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯、表兒茶素沒食子酸酯及兒茶素沒食子酸酯在內之沒食子酸酯體,以及包括表沒食子兒茶素、沒食子兒茶素、表兒茶素及兒茶素在內之非沒食子酸酯體。由於沒食子酸酯體之苦味較重,故而可用於本發明之容器裝飲料中之(A)非聚合物兒茶素類中之(G)非聚合物兒茶素類之沒食子酸酯體類之比率(沒食子酸酯體之比率:[(G)/(A)]×100)為5~55質量%,但就飲料之穩定性以及抑制苦味之觀點而言,其下限較好的是8質量%,更好的是10質量%,更好的是15質量%,尤其好的是20質量%,另一方面,上限較好的是52質量%,更好的是51質量%,更好的是50質量%,更好的是46質量%,尤其好的是45質量%,最好的是40質量%。
本發明之含有高濃度之非聚合物兒茶素類之容器裝飲料,較好的是調配有綠茶萃取物之純化物而成者。於本發明中,可藉由在該綠茶萃取物之純化物中,例如進而調配茶萃取物或其濃縮物,來調節非聚合物兒茶素類濃度。作為綠茶萃取物之純化物,具體可列舉:綠茶萃取物之純化
物的水溶液、或者於該綠茶萃取物之純化物中調配有綠茶萃取物或其濃縮物、半醱酵茶萃取物或其濃縮物、或者醱酵茶萃取物或其濃縮物而成者。此處所謂茶萃取物之濃縮物,係指自藉由熱水或水溶性有機溶劑自茶葉萃取出之溶液中,去除一部分水分以提高非聚合物兒茶素類濃度者,作為其形態,可列舉:固體、水溶液、漿液狀等各種形態。作為茶萃取物之濃縮物,較好的是綠茶萃取物之濃縮物、醱酵茶(紅茶)萃取物之濃縮物。又,所謂茶萃取物,係藉由熱水或水溶性有機溶劑而自選自不醱酵茶、半醱酵茶以及醱酵茶中之茶葉萃取出之物質,係指未經濃縮或純化操作者,且係包含茶萃取液之概念。
作為含有非聚合物兒茶素類之綠茶萃取物之濃縮物,可選自市售之三井農林(股)之「POLYPHENON」,伊藤園(股)之「THEA-FLAN」,太陽化學(股)之「SUNPHENONE」等。
作為純化之方法,例如可列舉如下方法:使綠茶萃取物之濃縮物懸浮於水或水與乙醇等有機溶劑之混合物(以下,稱為「有機溶劑水溶液」)中,並去除所產生之沈澱,繼而蒸餾除去溶劑。
作為本發明中所使用之綠茶萃取物之純化物,較好的是,藉由上述沈澱去除處理及以下任一種方法來處理綠茶萃取物或其濃縮物(以下,稱為「綠茶萃取物等」)而獲得者,或者代替上述沈澱去除處理而藉由以下任一種方法來處理綠茶萃取物或其濃縮物而獲得者。
(i)於綠茶萃取物等中,添加選自活性碳、酸性白土及活性白土中之至少一種物質而進行處理之方法
(ii)對綠茶萃取物等進行鞣酸酶處理之方法
(iii)利用合成吸附劑處理綠茶萃取物等之方法
於純化綠茶萃取物時,較好的是,於使綠茶萃取物等懸浮於水或有機溶劑水溶液中,並過濾所產生之沈澱之前,添加選自活性碳、酸性白土以及活性白土中之至少一種物質來進行純化,更好的是,添加活性碳與酸性白土或活性白土來進行處理。使綠茶萃取物等依序與活性碳、酸性白土及活性白土接觸之順序並無特別限定,例如可列舉:(1)使綠茶萃取物等分散或溶解於水或有機溶劑水溶液中之後,與活性碳、酸性白土或活性白土接觸的方法;(2)將活性碳、酸性白土或活性白土分散於水或有機溶劑水溶液中而形成分散液,使該分散液與綠茶萃取物等進行接觸處理的方法;以及(3)使綠茶萃取物等分散或溶解於水或有機溶劑水溶液中之後,與酸性白土或活性白土接觸繼而與活性碳接觸,或者與活性碳接觸繼而與酸性白土或活性白土接觸的方法;其中較好的是(1)或(3)之方法。再者,亦可於(1)~(3)之方法中之各步驟間加入過濾步驟,進行過濾分離之後再進入下一步驟。
作為用於純化綠茶萃取物之有機溶劑,較好的是水溶性有機溶劑,例如,可列舉甲醇、乙醇等醇類,丙酮等酮類,乙酸乙酯等酯類,尤其是考慮到用於飲用品,尤其好
的是乙醇。作為水,可列舉離子交換水、自來水、天然水等,自味道方面而言,尤其好的是離子交換水。
就非聚合物兒茶素類之萃取效率、綠茶萃取物之純化效率等方面而言,有機溶劑與水之混合質量比,較好的是設為60/40~97/3,更好的是設為60/40~95/5,尤其好的是設為85/15~95/5。
綠茶萃取物等,與水或有機溶劑水溶液之比例,相對於100質量份之水或有機溶劑水溶液,較好的是添加10~40質量份之綠茶萃取物(以乾燥質量換算),尤其好的是添加10~30質量份之綠茶萃取物來進行處理,其原因在於藉此可高效處理綠茶萃取物。
進行接觸處理時,較好的是設置10~180分鐘左右之熟化時間,該等處理可於10~60℃下進行,更好的是10~50℃,尤其好的是10~40℃。
作為用於接觸處理之活性碳,例如,可使用ZN-50(北越碳公司製造)、Kuraray coal GLC、Kuraray coal PK-D、Kuraray coal PW-D(Kuraray Chemical公司製造)、白鷲AW50、白鷲A、白鷲M、白鷲C(武田藥品工業公司製造)等市售品。
活性碳之孔隙容積較好的是0.01~0.8 mL/g,尤其好的是0.1~0.8 mL/g。又,比表面積較好的是800~1600 m2/g,尤其好的是900~1500 m2/g之範圍者。再者,該等物性值係藉由氮吸附法而獲得之值。
就綠茶萃取物之純化效率、過濾步驟中之濾餅阻力較小
之方面而言,較好的是相對於100質量份之水或有機溶劑水溶液,而添加0.5~8質量份,尤其好的是添加0.5~3質量份之活性碳。
用於接觸處理之酸性白土或活性白土,均含有作為通常之化學成分之SiO2、Al2O3、Fe2O3、CaO、MgO等,SiO2/Al2O3比較好的是3~12,尤其好的是4~9。又,較好的是含有2~5質量%之Fe2O3、0~1.5質量%之CaO、1~7質量%之MgO之組成者。
酸性白土或活性白土之比表面積較好的是50~350 m2/g,pH值(5質量%之懸浮液)較好的是2.5~8,尤其好的是3.6~7。例如,作為酸性白土,可使用MIZUKA-ACE#600(水澤化學公司製造)等市售品。
又,活性碳與酸性白土及活性白土之比例,以質量比計,相對於活性碳1,較好的是1~10,較好的是活性碳:酸性白土及活性白土=1:1~1:6。
酸性白土及活性白土,相對於100質量份之水或有機溶劑水溶液,較好的是添加2.5~25質量份,尤其好的是添加2.5~15質量份。若酸性白土等之添加量為2.5質量份以上,則綠茶萃取物之純化效率良好,又,若酸性白土等之添加量為25質量份以下,則無過濾步驟中之濾餅阻力等製造上的問題。
自水或有機溶劑水溶液中分離活性碳等時之溫度較好的是-15~78℃,更好的是-5~40℃。若處於該溫度範圍內,則分離性良好。分離方法可應用眾所周知之技術,例如,除
了所謂過濾分離或離心分離等方法以外,亦可藉由通過填充有活性碳等粒狀物質之管柱來進行分離。
又,對於本發明所使用之非聚合物兒茶素類,可藉由對綠茶萃取物等進行鞣酸酶處理,來降低沒食子酸酯體之比率。此處所使用之鞣酸酶,只要係具有可水解非聚合物兒茶素類沒食子酸酯體之活性者即可。具體而言,可使用藉由培養麴菌屬、青黴菌屬、根黴菌屬等之鞣酸酶生產菌而獲得之鞣酸酶。其中,尤其好的是來源於米麴菌者。作為具有鞣酸酶活性的酶之市售品,可使用Pectinase PL Amano(天野Enzyme公司製造)、Hemicellulase Amano 90(天野Enzyme公司製造)、Tannase KTFH(KIKKOMAN公司製造)等。
本發明中所使用之具有鞣酸酶活性之酶較好的是具有500~100,000 U/g之酶活性,若為500 U/g以上,則容易在無工業上之問題的時間內進行處理,且若為100,000 U/g以下,則容易控制反應系。此處,1單位(Unit)表示在30℃之水中水解丹寧酸中所含之酯鍵1微莫耳的酶量。即,所謂具有鞣酸酶活性,係指具有分解丹寧之活性,只要具有本活性,則可使用任意之酶。
鞣酸酶處理較好的是,相對於綠茶萃取物之非聚合物兒茶素類,以達到0.5~10質量%之範圍之方式添加鞣酸酶,更好的是1.0~10質量%。鞣酸酶處理之溫度較好的是可獲得酶活性之15~40℃,更好的是20~30℃,可在直至沒食子酸酯體之比率達到上述範圍內為止之期間內保持該溫度。
鞣酸酶處理時之pH值較好的是可獲得酶活性之4~6,更好的是4.5~6,尤其好的是5~6。其後,儘可能快速地升溫至45~95℃,較好的是升溫至75~95℃,以使鞣酸酶失去活性,藉此使反應停止。藉由該鞣酸酶之失活處理,可防止其後之沒食子酸酯體之比率降低,從而獲得目標沒食子酸酯體比率之綠茶萃取物的純化物。可將如上所述而獲得之鞣酸酶處理物用作綠茶萃取物之純化物。
進而,於本發明中,可利用合成吸附劑來對綠茶萃取物等進行處理並加以純化。合成吸附劑通常係不溶性之三維交聯構造聚合物,且實質上不具有如離子交換基之官能基。作為合成吸附劑,較好的是使用離子交換容量未滿1 meq/g者。作為上述合成吸附劑,例如可使用:AMBERLITE XAD4、XAD16HP、XAD1180、XAD2000(供應商:美國Rohm and Haas公司)、DIAION HP20、HP21(三菱化學公司製造)、Sepabeads SP850、SP825、SP700、SP70(三菱化學公司製造)、VPOC1062(Bayer公司製造)等苯乙烯系;Sepabeads SP205、SP206、SP207(三菱化學公司製造)等對溴原子進行核置換而增強吸附力之改性苯乙烯系;DIAION HP1MG、HP2MG(三菱化學公司製造)等甲基丙烯酸系;AMBERLITE XAD761(Rohm and Hass公司製造)等酚系;AMBERLITE XAD7HP(Rohm and Hass公司製造)等丙烯酸系;TOYOPEARL、HW-40C(Tosoh公司製造)等聚乙烯系;以及SEPHADEX、LH-20(Pharmacia公司製造)等葡聚糖系等之市售品。
作為合成吸附劑,較好的是其母體為苯乙烯系、甲基丙烯酸系、丙烯酸系、聚乙烯系,就非聚合物兒茶素類與咖啡因之分離性方面而言,尤其好的是苯乙烯系。
於本發明中,作為使綠茶萃取物等吸附於合成吸附劑上之方法,可採用於綠茶萃取物等中添加合成吸附劑,於進行攪拌使其吸附後,藉由過濾操作回收合成吸附劑之分批方法,或者採用藉由使用填充有合成吸附劑之管柱進行連續處理來進行吸附處理之管柱方法,但就生產性方面而言,較好的是藉由管柱之連續處理方法。合成吸附劑之使用量可根據所使用之茶萃取物等之種類來適當選擇,例如相對於綠茶萃取物之質量(乾燥質量),合成吸附劑之使用量為200質量%以下。
對於填充有合成吸附劑之管柱,較好的是,預先於SV(空間速度)=0.5~10[h-1]、相對於合成吸附劑之通液倍數為2~10[v/v]之通液條件下,利用95質量%之乙醇水溶液進行清洗,以去除合成吸附劑之原料單體及其他雜質等。並且,其後,於SV=0.5~10[h-1]、相對於合成吸附劑之通液倍數為1~60[v/v]之通液條件下進行水洗,以去除乙醇,並藉由將合成吸附劑之含液置換成水系的方法,而提高非聚合物兒茶素類之吸附能力。
作為使綠茶萃取物等通過填充有合成吸附劑之管柱的條件,較好的是,於SV(空間速度)為0.5~10[h-1]之通液速度、相對於合成吸附劑之通液倍數為0.5~20[v/v]之條件下進行通液。若為10[h-1]以下之通液速度且20[v/v]以下之
通液量,則非聚合物兒茶素類可充分地吸附於合成吸附劑上。
繼而,使綠茶萃取物等通過管柱之後,以有機溶劑水溶液中使非聚合物兒茶素類溶出。
作為有機溶劑水溶液,可使用水溶性有機溶劑與水之混合系,作為水溶性有機溶劑,可例示與上述相同者,其中,就用於飲用品之觀點而言,較好的是乙醇。就非聚合體兒茶素類之回收率方面而言,水溶性有機溶劑之濃度較好的是5.0~50.0質量%,更好的是10.0~30.0質量%,尤其好的是15.0~25.0質量%。
有機溶劑水溶液較好的是,於SV(空間速度)=2~10[h-1]之通液速度、相對於合成吸附劑之通液倍數為1~30[v/v]之條件下進行通液,使非聚合物兒茶素類溶出。就純化效率以及非聚合物兒茶素類之回收率方面而言,更好的是以SV=3~7[h-1]之通液速度,於通液倍數為3~15[v/v]之通液條件下進行溶出。
本發明之容器裝飲料中之(A)非聚合物兒茶素類與(H)咖啡因之含有質量比[(H)/(A)]較好的是0.0001~0.16,更好的是0.001~0.15,更好的是0.01~0.14,又更好的是0.02~0.14質量%,尤其好的是0.05~0.13。若咖啡因相對於非聚合物兒茶素類之比率為0.0001以上,則可維持風味均衡。又,若咖啡因相對於非聚合物兒茶素類之比率為0.16以下,則飲料之穩定性良好。咖啡因可為用作原料之綠茶萃取物、香料、果汁及其他成分中天然存在之咖啡因,亦可為新添
加之咖啡因。
本發明中所使用之(B)胺基酸係選自L-異白胺酸、L-白胺酸、L-纈胺酸、L-蘇胺酸、DL-甲硫胺酸、L-甲硫胺酸、L-組胺酸、L-***酸、L-離胺酸、L-色胺酸、L-天冬胺酸、L-麩胺酸、L-丙胺酸、DL-丙胺酸、甘胺酸、L-天冬醯胺、L-麩醯胺、L-精胺酸、L-絲胺酸、L-酪胺酸、L-胱胺酸以及L-脯胺酸。作為該等之鹽,可列舉:無機酸(例如,鹽酸、氫溴酸、硫酸、磷酸、硝酸)、有機酸(例如,乙酸、丙酸、琥珀酸、乙醇酸、乳酸、蘋果酸、酒石酸、檸檬酸、順丁烯二酸、反丁烯二酸、甲磺酸、苯磺酸、對甲苯磺酸、抗壞血酸)之酸加成鹽;鹼金屬(例如,鈉、鉀)、鹼土金屬(例如,鈣)、銨等無機鹼之鹽;以及胺(例如,甲胺、二乙胺、三乙胺、乙二胺)、烷醇胺(例如,單乙醇胺、二乙醇胺、三乙醇胺)等有機鹼之鹽。其中,作為胺基酸之鹽,較好的是鹽酸鹽、鹼金屬鹽。
本發明中所使用之(B)胺基酸或其鹽可併用兩種以上。本發明之容器裝飲料中之胺基酸或其鹽之總量為0.01~5.0質量%,較好的是0.05~4.0質量%,更好的是0.1~3.0質量%,尤其好的是0.2~2.0質量%。當胺基酸或其鹽之總量為0.01質量%以上時,可望發揮出胺基酸之效果。又,若為5.0質量%以下,則可抑制與用作甜味劑之碳水化合物之褐變反應。
於本發明之容器裝飲料中,作為(C)甜味劑,可使用自天然獲得之碳水化合物類、甘油類、人工甜味劑。該等甜
味劑於本發明之容器裝飲料中共含有0.0001~20質量%,更好的是含有0.001~15質量%,尤其好的是含有0.01~10質量%。再者,該等甜味劑亦包括茶萃取物中之甜味劑。
本發明之容器裝飲料中,若甜味劑過少,則幾乎無甜味,而難以維持酸味與鹹味之均衡,因而較好的是將蔗糖之甜度設為1時其甜度為2以上,尤其好的是2~7(參考文獻:JIS Z8144,官能評價分析-術語,編號3011,甜味;JIS Z9080,官能評價分析-方法、測試方法;飲料術語辭典4-2甜度之分類,資料11(Beverage Japan出版社);特性等級測試mAG試驗,ISO 6564-1985(E)、「Sensory Analysis-Methodology-Flavour profile method」等)。
作為自天然獲得之碳水化合物系甜味劑,包括單糖、寡糖、複合多糖或其等之混合物。其中,尤其好的是選自葡萄糖、蔗糖、果糖、葡萄糖果糖液糖以及果糖葡萄糖液糖中之一種以上之碳水化合物。
本發明之容器裝飲料中之葡萄糖含量較好的是0.0001~20質量%,更好的是0.001~15質量%,尤其好的是0.01~10質量%。
本發明之容器裝飲料中之果糖含量較好的是0.0001~20質量%,更好的是0.001~15質量%,尤其好的是0.01~10質量%。果糖葡萄糖液糖、葡萄糖果糖液糖之各自含量較好的是0.01~7質量%,更好的是0.1~6質量%,尤其好的是1.0~5質量%。
作為寡糖,例如可列舉:蔗糖、麥芽糊精、玉米糖漿、
高果糖玉米糖漿、龍舌蘭萃取物、楓糖漿、甘蔗、蜂蜜等。該等中,較好的是蔗糖。作為蔗糖之形態,可列舉純化砂糖、液糖、上等白糖等。本發明之容器裝飲料中之蔗糖含量較好的是0.001~20質量%,更好的是0.01~15質量%,尤其好的是0.1~10質量%。
複合多糖之較佳例為麥芽糊精。又,多元醇例如甘油類亦可用於本發明中。甘油類於本發明之容器裝飲料中,例如可使用0.1~15質量%,較好的是使用0.2~10質量%。
可用於本發明之容器裝飲料中之甜味劑中,作為糖醇,可列舉:赤蘚糖醇、山梨糖醇、木糖醇、海藻糖、麥芽糖醇、乳糖醇、巴拉金糖、甘露糖醇等。該等中,較好的是無卡路里之赤蘚糖醇。該等糖醇之含量較好的是0.0001~20質量%,更好的是0.01~15質量%。
可用於本發明之容器裝飲料中之甜味劑中,作為人工甜味劑,有阿斯巴甜糖、蔗糖素、糖精、甜蜜素、乙醯磺胺酸鉀、L-天冬胺醯基-L-***酸低級烷基酯、L-天冬胺醯基-D-丙胺醯胺、L-天冬胺醯基-D-絲胺醯胺、L-天冬胺醯基-羥甲基烷基醯胺、L-天冬胺醯基-1-羥基乙基烷基醯胺、蔗糖素等高甜度甜味劑,甘草精,合成烷氧基芳香族化合物等。又,亦可使用甜味蛋白、甜菊糖苷以及其他天然原料之甜味劑。該等甜味劑之含量為0.0001-20質量%。
於本發明之容器裝飲料中,可含有0.001~0.5質量%之(D)鈉及/或0.001~0.2質量%之(E)鉀作為電解質。此處,鈉及鉀之總濃度較好的是0.001~0.5質量%。鈉、鉀包括來源
於胺基酸或酸味劑者。
作為本發明所使用之鈉,可調配抗壞血酸鈉、氯化鈉、碳酸鈉、碳酸氫鈉、檸檬酸鈉、磷酸鈉、磷酸氫鈉、酒石酸鈉、苯甲酸鈉等及其等之混合物等可輕易獲得之鈉鹽。又,鈉亦包含括來源於所添加之果汁或茶之成分者。就飲料之穩定性之觀點而言,本發明之容器裝飲料中之鈉含量較好的是0.001~0.5質量%,更好的是0.002~0.4質量%,更好的是0.003~0.2質量%。當鈉濃度為0.5質量%以下時,飲料之穩定性良好。
作為本發明所使用之鉀,可添加茶萃取物中所含有之鉀以外之化合物來提高其濃度。例如,亦可調配氯化鉀、碳酸鉀、硫酸鉀、乙酸鉀、碳酸氫鉀、檸檬酸鉀、磷酸鉀、磷酸氫鉀、酒石酸鉀、山梨酸鉀等或其等之混合物等鉀鹽。再者,鉀亦可包含來源於所添加之果汁或香料者。就穩定性之觀點而言,本發明之容器裝飲料中之鉀含量較好的是0.001~0.2質量%,更好的是0.002~0.15質量%,更好的是0.003~0.12質量%。當鉀濃度為0.2質量%以下時,對長時間高溫保存時之色調的影響較小。
本發明之容器裝飲料中可含有酸味劑。本發明中之酸味劑可為選自抗壞血酸、檸檬酸、葡萄糖酸、琥珀酸、酒石酸、乳酸、反丁烯二酸、磷酸、蘋果酸、己二酸以及其等之鹽類中之一種以上的物質。該等酸即使單獨使用,亦可達到能夠對應長期保存之pH值,但為了獲得適度之酸味,較好的是與鹽類併用。作為鹽類,例如可列舉:與無機鹼
之鹽、與有機鹼之鹽。作為與無機鹼之鹽,例如,可列舉鹼金屬鹽(例如,鈉鹽、鉀鹽)、銨鹽等。作為與有機鹼之鹽,例如,可列舉胺鹽(例如,甲胺鹽、二乙胺鹽、三乙胺鹽、乙二胺鹽)、烷醇胺鹽(例如,單乙醇胺鹽、二乙醇胺鹽、三乙醇胺鹽)等。其中,較好的是鹼金屬鹽,具體可列舉:檸檬酸三鈉、檸檬酸一鉀、檸檬酸三鉀、葡萄糖酸鈉、葡萄糖酸鉀、酒石酸鈉、酒石酸三鈉、酒石酸氫鉀、乳酸鈉、乳酸鉀、反丁烯二酸鈉等。作為其他酸味劑,可列舉萃取自天然成分之果汁類。
酸味劑以全體計,較好的是於本發明之容器裝飲料中含有0.01~0.7質量%,尤其好的是含有0.02~0.6質量%。若酸味劑之濃度為0.01質量%以上,則可控制苦味、澀味,且可感覺到酸味。另一方面,當酸味劑之濃度為0.7質量%以下時,味道良好。且,亦可使用無機酸類、無機酸鹽類。作為無機酸類、無機酸鹽類,可列舉:磷酸氫二銨、磷酸二氫銨、磷酸氫二鉀、磷酸氫二鈉、磷酸二氫鈉、偏磷酸三鈉、磷酸三鉀等。該等無機酸類、無機酸鹽類較好的是,於本發明之容器裝飲料中含有0.01~0.5質量%,尤其好的是含有0.02~0.3質量%。
就風味及保存穩定性之觀點而言,本發明之容器裝飲料之pH值設為2.5~5.1之範圍內,但較好的是2.8~5.0,尤其好的是3.0~4.5。即,當pH值為2.5以上時,可於長期保存過程中維持非聚合物兒茶素類量。又,當pH值為5.1以下時,即使於長期保存過程中亦可保持穩定性。pH值之調
節,可藉由利用抗壞血酸或其鹽及檸檬酸等將pH值調節至上述範圍內,而製成可長期保存並且具有適度酸味的飲料。
為了提高嗜好性,可於本發明之容器裝飲料中調配香料(flavor)或果汁(fruit juice)。可於本發明中使用天然或合成香料或果汁。其等可選自果汁、水果香料、植物香料或其等之混合物。尤其好的是與果汁一併組合有茶香料,較好的是組合有綠茶或紅茶香料。較佳之果汁可使用蘋果、梨、檸檬、酸橙、紅橘、葡萄柚、蔓越莓、甜橙、草莓、葡萄、獼猴桃、鳳梨、百香果、芒果、番石榴、樹莓以及櫻桃。該等中,最好的是柑橘汁(較好的是葡萄柚、甜橙、檸檬、酸橙、紅橘),芒果、百香果以及番石榴之果汁,或其等之混合物。較佳之天然香料為茉莉、西洋甘菊、玫瑰、薄荷、山楂、菊花、荸薺、甘蔗、荔枝、竹筍等。果汁較好的是於本發明之容器裝飲料中含有0.001~20質量%,更好的是含有0.002~10質量%。尤其好的香料係含有甜橙香料、檸檬香料、酸橙香料及葡萄柚香料之柑橘類香料。除了柑橘類香料以外,亦可使用蘋果香料、葡萄香料、樹莓香料、蔓越莓香料、櫻桃香料、鳳梨香料等各種其他水果香料。該等風味可自果汁及香油等天然原料中提取,或者亦可合成。
於香料中,可包含各種香料之混合物,例如檸檬及酸橙香料、柑橘類香料與所選擇之香辛料(典型的有可樂休閒飲料香料)等。上述香料於本發明之容器裝飲料中,較好
的是調配0.0001~5質量%,更好的是調配0.001~3質量%。
於本發明之容器裝飲料中,可進而含有維生素。作為維生素,較好的是添加維生素A、維生素B、維生素E。且,亦可添加維生素D等其他維生素。作為維生素B,可列舉選自肌醇、鹽酸硫胺素、硝酸硫胺素、核黃素、核黃素5'-磷酸酯鈉、菸鹼酸、菸鹼醯胺、泛酸鈣、鹽酸吡哆醇、氰鈷胺、葉酸以及生物素中之維生素B群。該等維生素較好的是每瓶飲料占每日所需量(美國RDI標準:US 2005/0003068記載:U.S.Reference Daily Intake(每日參考攝入量))之10質量%以上。
於本發明之容器裝飲料中,可進而含有礦物質。較佳的礦物質係鈣、鉻、銅、氟、碘、鐵、鎂、錳、磷、硒、矽、鉬及鋅。尤其好的礦物質係鎂、磷及鐵。
於本發明之容器裝飲料中,為了抑制非聚合物兒茶素類之苦味,可併用環糊精。環糊精可列舉α-環糊精、β-環糊精、γ-環糊精。
如上所述,於本發明之容器裝飲料中,亦可與來源於茶之成分一同,以單獨或併用之方式而調配抗氧化劑、各種酯類、色素類、乳化劑、防腐劑、調味劑、蔬菜萃取物類、花蜜萃取物類、pH調節劑、品質穩定劑等添加劑。
本發明之容器裝飲料可根據嗜好性而製成非碳酸飲料。又,亦可製成碳酸飲料。即,可利用二氧化碳而賦予適當之起泡性,藉此抑制非聚合物兒茶素類之苦味,進而,亦可持續帶來爽口感及清涼感。又,本發明之容器裝飲料可
製成茶系飲料,亦可製成非茶系飲料。作為茶系飲料,可列舉綠茶飲料等不醱酵茶飲料、烏龍茶飲料等半醱酵茶飲料、紅茶飲料等醱酵茶飲料。又,本發明之容器裝飲料亦可製成機能性飲料,例如亦可製成強化水、運動飲料、近水飲料等非茶系飲料。
對於本發明之容器裝飲料之卡路里,飲料100 mL中所含之葡萄糖、果糖以及蔗糖係以每克4 kcal來計算,赤蘚糖醇係以每克0 Kcal來計算。此處,本發明之容器裝飲料較好的是低卡路里即40 kcal/240 mL以下,更好的是2~35 kcal/240 mL,尤其好的是3~30 kcal/240 mL。
關於可用於本發明之容器裝飲料之容器,可藉由以聚對苯二甲酸乙二酯為主成分之成形容器(所謂PET瓶),金屬罐,與金屬箔或塑料薄膜複合而成之紙容器、瓶等之通常形態而提供。此處所謂容器裝飲料,係指可不經稀釋而飲用之飲料。
又,本發明之容器裝飲料,例如可於填充至如金屬罐之容器中之後,於可加熱殺菌之情形時應適用之法規(日本中為食品衛生法)中所規定之殺菌條件下進行製造。關於如PET瓶、紙容器之無法蒸餾殺菌者,可採用下述等之方法:預先於與上述同等之殺菌條件下、例如藉由板式熱交換器等而進行高溫短時間殺菌後,冷卻至固定溫度後,再填充於容器中。又,亦可於無菌條件下,於所填充之容器中調配其他成分來進行填充。進而,亦可進行下述等之操作:於酸性條件下加熱殺菌後,於無菌條件下使pH值恢復
至中性;或者於中性條件下加熱殺菌後,於無菌條件下使pH值恢復至酸性。
使用島津製作所製作之高速液相層析儀(型號SCL-10AVP),安裝於十八烷基導入液相層析儀用之填充管柱L-管柱TM ODS(4.6 mmΦ×250 mm:財團法人 化學物質評價研究機構製)上,於管柱溫度35℃下,藉由梯度法,對將藉由薄膜過濾器(0.8 μm)過濾並以蒸餾水進行稀釋而成之試料進行測定。於將移動相A液設為含有0.1 mol/L之乙酸之蒸餾水溶液,B液設為含有0.1 mol/L之乙酸之乙腈溶液,試料注入量為20 μL,UV(Ultraviolet,紫外線)檢測器波長為280 nm之條件下進行測定(通常兒茶素類以及咖啡因之濃度係以質量/體積%(%[w/v])來表示,但實施例中之含量係乘以液量而以質量%來表示)。
將5 g試料添加至10質量%之鹽酸中,其後以離子交換水定容為1質量%之鹽酸溶液,繼而進行吸光度測定。
波長:589.6 nm
火焰:乙炔-空氣
將5 g試料添加至10質量%之鹽酸中,其後以離子交換水
定容為1質量%之鹽酸溶液,繼而進行吸光度測定。
針對各實施例及比較例中所獲得之飲料,由5名官能檢查員進行飲用試驗。就甜味、酸味以及苦味,根據以下基準來對風味進行評價。
1:非常好;2:良好;3:標準;4:不好;5:差。
將所調製之飲料於37℃下保存4週後,由5名官能檢查員,藉由目測,根據以下基準,對保存前後之飲料之色調變化進行評分。進而進行風味評價。
A:無變化;B:稍有變化;C:有變化;D:較大變化。
使1,000 g市售之綠茶萃取物之濃縮物(三井農林(股)「POLYPHENONE HG」),於25℃、200 r/min之攪拌條件下,懸浮於9,000 g之95質量%之乙醇水溶液中,並投入200 g之活性碳(Kuraray coal GLC,Kuraray Chemical公司製造)及500 g之酸性白土(MIZUKA-ACE#600、水澤化學公司製造)後,持續攪拌約10分鐘。繼而,保持在25℃,持續進行約30分鐘之攪拌處理。繼而,利用2號濾紙,對活性碳、酸性白土以及沈澱物進行過濾,然後藉由0.2 μm之薄膜過濾器進行再過濾。最後,將200 g之離子交換水添
加至過濾液中,於40℃、3.3 kPa之條件下蒸餾除去乙醇,進行減壓濃縮。將其中750 g投入至不鏽鋼容器中,利用離子交換水使其總量達到10,000 g,並添加30 g之5質量%之碳酸氫鈉水溶液而將pH值調節至5.5。繼而,添加於22℃、150 r/min之攪拌條件下於10.7g離子交換水中溶解有2.7 g之KIKKOMAN Tannase KTFH(工業級、500 U/g以上)而形成之溶液,於30分鐘後,於pH值下降至4.24時,結束酶反應。繼而,將不鏽鋼容器浸漬於95℃之溫水浴中,於90℃下保持10分鐘,使酶活性完全失活。繼而,冷卻至25℃後進行濃縮處理,而獲得「含有非聚合物兒茶素類之綠茶萃取物之純化物1」。非聚合物兒茶素類為15.0質量%,非聚合物沒食子酸酯體之比率為45.1質量%。
於300 g綠茶葉(肯亞產、大葉種)中添加4,500 g之88℃之熱水,攪拌60分鐘並進行萃取之後,藉由100網眼之金屬絲網進行粗過濾。繼而,為了去除茶萃取液之細粉末,進行離心分離操作,而獲得3,680 g之「綠茶萃取液」。繼而,將綠茶萃取液之一部分冷凍乾燥,而獲得「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」。非聚合物兒茶素類為32.8質量%,非聚合物沒食子酸酯體之比率為58.6質量%。
將含有非聚合物兒茶素類之綠茶萃取物之濃縮物2投入至不鏽鋼容器中,添加5質量%之碳酸氫鈉水溶液,將pH值調節至5.5。繼而,投入150 g之於22℃、150 r/min之攪拌條件下於離子交換水中添加有KIKKOMAN Tannase KTFH(工業級、5000 U/g以上)以使濃度相對於綠茶萃取物之濃縮物達到430 ppm之溶液,於55分鐘之後,於pH值降低至4.24時,結束酶反應。繼而將不鏽鋼容器浸漬於95℃之溫水浴中,於90℃下保持10分鐘,使酶活性完全失活。繼而,冷卻至25℃後進行濃縮處理,並加以冷凍乾燥,而獲得「含有非聚合物兒茶素類之綠茶萃取物之純化物3」。非聚合物兒茶素類為30.0質量%,非聚合物沒食子酸酯體之比率為20.2質量%。
使25 g之「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」及75 g之「含有非聚合物兒茶素類之綠茶萃取物之純化物3」之混合物,於25℃下,於200 r/min之攪拌條件下,懸浮於900 g之95質量%之乙醇水溶液中,並投入20 g之活性碳(Kuraray coal GLC,Kuraray Chemical公司製造)及50 g之酸性白土(MIZUKA-ACE#600,水澤化學公司製造),然後持續攪拌約10分鐘。繼而,保持在25℃,持續
進行約30分鐘之攪拌處理。繼而,利用2號濾紙對活性碳、酸性白土以及沈澱物進行過濾之後,藉由0.2 μm之薄膜過濾器進行再過濾。最後,將離子交換水200 g添加至過濾液中,於40℃、3.3 kPa之條件下蒸餾除去乙醇,進行減壓濃縮,而獲得「含有非聚合物兒茶素類之綠茶萃取物之純化物4」。非聚合物兒茶素類為30.8質量%,非聚合物沒食子酸酯體之比率為30.4質量%。
將85 g「含有非聚合物兒茶素類之綠茶萃取物之純化物3」於25℃下,於8,415 g去離子水中攪拌並溶解30分鐘(鞣酸酶處理液)。於不鏽鋼管柱1(內徑110 mm×高度230 mm、容積2,185 ml)中填充2,048 ml之合成吸附劑SP-70(三菱化學(股)製)。將8,200 g(相對於合成吸附劑為4倍容量)之鞣酸酶處理液以SV=1(h-1)通入管柱1中,並廢棄透過液體。水洗後,將20質量%之乙醇水溶液以SV=1(h-1)通入10,240 ml(相對於合成吸附劑而言5倍容量),而獲得「樹脂處理品1」(pH值為4.58)。繼而,於不鏽鋼管柱2(內徑22 mm×高度145 mm、容積55.1 ml)中填充8.5 g之粒狀活性碳太閤SGP(Hutamura科學(股)製造),將「樹脂處理品1」以SV=1(h-1)通入管柱2。繼而,進行濃縮處理,並冷凍乾燥,而獲得「含有非聚合物兒茶素類之綠茶萃取物之純化物5。非聚合物兒茶素類為77.6質量%,非聚合物沒食子酸酯體
之比率為20.2質量%。
將5.3 g之「含有非聚合物兒茶素類之綠茶萃取物之純化物1」、2.2 g之「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」、1.0 g之L-纈胺酸、2.0 g之L-白胺酸、1.0 g之L-異白胺酸溶解於水中。其次,添加無水結晶果糖、赤蘚糖醇、L-抗壞血酸、綠茶香料,使總量達到1,000 g。調配後,進行UHT(Ultra High Temperature,超高溫)殺菌,然後填充至PET瓶中。將該容器裝綠茶飲料之組成、風味評價以及穩定性之結果揭示於表1。
除進而追加1.0 g之L-蘇胺酸作為胺基酸以外,以與實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除進而追加1.0 g之L-甲硫胺酸作為胺基酸以外,以與實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除進而追加1.0 g之L-組胺酸作為胺基酸以外,以與實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除了進而追加1.0 g之L-***酸作為胺基酸以外,以與
實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除進而追加1.0 g之L-離胺酸作為胺基酸以外,以與實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除使用1 g「含有非聚合物兒茶素類之綠茶萃取物之純化物5」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例1同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除將「含有非聚合物兒茶素類之綠茶萃取物之純化物1」之使用量設為8.5 g,並且使用0.5 g之印度產紅茶萃取物粉末代替「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」以外,以與實施例1同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除使用1 g之檸檬酸酐代替L-抗壞血酸,並且進而添加1 g之檸檬香料以外,以與實施例8同樣之方式製造檸檬風味之容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除使用4.2 g之「含有非聚合物兒茶素類之綠茶萃取物之
純化物4」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例8同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除使用1.6 g「含有非聚合物兒茶素類之綠茶萃取物之純化物5」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例8同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
除未使用「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例1同樣之方式製造容器裝飲料。將其組成、風味評價以及穩定性之結果揭示於表1。
1)風味評價之五階段評價:1:非常好;2:良好;3:標準;4:不好;5:差。
2)保存後之色澤:A:無變化;B:稍有變化;C:有所變化;D:較大變化。
將8.5 g之「含有非聚合物兒茶素類之綠茶萃取物之純化物1」、1.0 g之L-纈胺酸、2.0 g之L-白胺酸、1.0 g之L-異白胺酸溶解於水中。其次,添加無水結晶果糖、赤蘚糖醇、檸檬酸酐、檸檬酸三鈉、L-抗壞血酸、檸檬酸橙香料,使總量達到1,000 g。調配後,進行UHT殺菌,然後填充於PET瓶中。將該容器裝非茶系飲料之組成、風味評價以及穩定性之結果揭示於表2。
除與實施例2~6同樣地進而調配各胺基酸以外,以與實施例12同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表2。
除未使用「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以及紅茶萃取物之濃縮物以外,以與實施例9同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表2。
除增加檸檬酸酐之調配量,且未使用檸檬酸鈉以外,以與實施例12同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表2。
除增加檸檬酸鈉之調配量以外,以與實施例12同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表2。
除使用「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例12同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表2。
將市售運動飲料揭示於表2。
1)風味評價之五階段評價:1:非常好;2:良好;3:標準;4:不好;5:差。
2)保存後之色澤:A:無變化;B:稍有變化;C:有所變化;D:較大變化。
由表1及表2可知,本發明之容器裝飲料之風味無變化,儘管含有甜味劑,但仍可長期保存。
將5.3 g之「含有非聚合物兒茶素類之綠茶萃取物之純化
物1」、2.2 g之「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」、1.0 g之L-麩胺酸鈉、1.0 g之L-天冬胺酸鈉溶解於水中。其次,添加無水結晶果糖、赤蘚糖醇、L-抗壞血酸鈉、綠茶香料,使總量達到1,000 g。調配後,進行UHT殺菌,然後填充於PET瓶中。將該容器裝綠茶飲料之組成、風味評價以及穩定性之結果揭示於表3。
除使用L-麩胺酸與L-天冬胺酸作為胺基酸代替L-麩胺酸鈉與L-天冬胺酸鈉以外,以與實施例21同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除使用「含有非聚合物兒茶素類之綠茶萃取物之純化物5」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例21同樣之方式製造容器裝綠茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除將「含有非聚合物兒茶素類之綠茶萃取物之純化物1」之使用量變更為8.5 g,並且使用0.5 g之印度產紅茶萃取物粉末代替「含有非聚合物兒茶素類之綠茶萃取物之濃縮物2」以外,以與實施例21同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除調配1 g之檸檬酸酐代替L-抗壞血酸鈉,並且進而調配1 g之檸檬香料以外,以與實施例24同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除使用「含有非聚合物兒茶素類之綠茶萃取物之純化物4」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例24同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除使用「含有非聚合物兒茶素類之綠茶萃取物之純化物5」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例24同樣之方式製造容器裝紅茶飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
除未使用「含有非聚合物兒茶素類之茶萃取物之純化物」以外,以與實施例21同樣之方式製造容器裝飲料。將其組成、風味評價以及穩定性之結果揭示於表3。
1)風味評價之五階段評價:1:非常好;2:良好;3:標準;4:不好;5:差。
2)保存後之色澤:1:無變化;B:稍有變化;C;變化;D:較大變化。
將8.5 g之「含有非聚合物兒茶素類之綠茶萃取物之純化物1」、1.0 g之L-精胺酸、0.5 g之甘胺酸溶解於水中。其次,添加無水結晶果糖、赤蘚糖醇、檸檬酸酐、檸檬酸三鈉、L-抗壞血酸、檸檬酸橙香料,使總量達到1,000 g。調配後,進行UHT殺菌,然後填充至PET瓶中。將該容器裝
非茶系飲料之組成、風味評價以及穩定性之結果揭示於表4。
除調配各種胺基酸代替甘胺酸以外,以與實施例28同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表4。
除未使用「含有非聚合物兒茶素類之綠茶萃取物之純化物」以外,以與實施例28同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表4。
除增加檸檬酸酐之調配量,且未使用檸檬酸鈉以外,以與實施例28同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表4。
除增加檸檬酸鈉之調配量以外,以與實施例28同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表4。
除使用「含有非聚合物兒茶素類之綠茶萃取物之純化物2」代替「含有非聚合物兒茶素類之綠茶萃取物之純化物1」以外,以與實施例28同樣之方式製造容器裝非茶系飲料。將其組成、風味評價以及穩定性之結果揭示於表4。
1)風味評價之五階段評價:1:非常好;2:良好;3:標準;4:不好;5:差。
2)保存後之色澤:A:無變化;B:稍有變化;C:有所變化;D:較大變化。
由表3及表4可知,本發明之容器裝飲料之風味無變化,故而可實現飲料之長期保存。
Claims (18)
- 一種容器裝飲料,其包含:(A)0.06~0.5質量%之非聚合物兒茶素類;(B)0.1~5.0質量%之選自L-異白胺酸、L-白胺酸、L-纈胺酸、L-蘇胺酸、DL-甲硫胺酸、L-甲硫胺酸、L-組胺酸、L-***酸、L-離胺酸、L-色胺酸、L-天冬胺酸、L-麩胺酸、L-丙胺酸、DL-丙胺酸、甘胺酸、L-天冬醯胺、L-麩醯胺、L-精胺酸、L-絲胺酸、L-酪胺酸、L-胱胺酸以及L-脯胺酸中之1種以上之胺基酸或其鹽;以及(C)0.0001~20質量%之甜味劑;並且(G)非聚合物兒茶素類之沒食子酸酯體之比率為5~55質量%,且pH值為2.5~5.1。
- 如請求項1之容器裝飲料,其係調配有綠茶萃取物之純化物者。
- 如請求項1之容器裝飲料,其進而含有(D)0.001~0.5質量%之鈉及/或(E)0.001~0.2質量%之鉀。
- 如請求項1之容器裝飲料,其中(F)非聚合物兒茶素類之非表體之比率為5~25質量%。
- 如請求項1之容器裝飲料,其中(H)咖啡因與(A)非聚合物兒茶素類之含有質量比[(H)/(A)]為0.0001~0.16。
- 如請求項1之容器裝飲料,其含有選自果糖、葡萄糖、蔗糖、葡萄糖果糖液糖以及果糖葡萄糖液糖中之一種以上的物質作為甜味劑。
- 如請求項1之容器裝飲料,其含有糖醇作為甜味劑。
- 如請求項1之容器裝飲料,其含有人工甜味劑作為甜味劑。
- 如請求項1之容器裝飲料,其進而含有選自抗壞血酸、檸檬酸、葡萄糖酸、琥珀酸、酒石酸、乳酸、反丁烯二酸、蘋果酸以及其等之鹽類中之一種以上的物質。
- 如請求項1之容器裝飲料,其進而含有選自肌醇、鹽酸硫胺素、硝酸硫胺素、核黃素、核黃素5'-磷酸酯鈉、菸鹼酸、菸鹼醯胺、泛酸鈣、鹽酸吡哆醇、氰鈷胺、葉酸以及生物素中之一種以上的物質。
- 如請求項1之容器裝飲料,其中將蔗糖之甜度設為1時其甜度為2以上。
- 如請求項1至11中任一項之容器裝飲料,其係非茶系飲料。
- 如請求項1至11中任一項之容器裝飲料,其係不醱酵茶飲料。
- 如請求項1至11中任一項之容器裝飲料,其係半醱酵茶飲料。
- 如請求項1至11中任一項之容器裝飲料,其係醱酵茶飲料。
- 如請求項1至11中任一項之容器裝飲料,其係非碳酸飲料。
- 如請求項1至11中任一項之容器裝飲料,其係碳酸飲料。
- 如請求項1至11中任一項之容器裝飲料,其卡路里為40 Kcal/240 mL以下。
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