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Beverage

A technology for beverages and ester catechins, applied in the directions of tea extraction, food science, etc., can solve the problem of caffeine not producing a good feeling, etc.

Active Publication Date: 2007-08-22
SHOKUHIN SANGYO HIGH SEP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Considering the side effects and bitterness / astringency on the palate, the high concentration of caffeine contained does not produce a good feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0024] This embodiment comprises ester type catechin (A), free type catechin (B) and caffeine (C), its content is:

[0025] (1)(A)+(B)=500 to 6000mg / L

[0026] (2)(A) / [(A)+(B)]=0.7 to 1.0

[0027] (3) (A) / (C)=6 to 27.

[0028] The amount of ester type catechin (A) set in the present invention means the total amount of EGCg, GCg, ECg and Cg, and the amount of free type catechin (B) means EGC, GC, EC, C and (+) The total amount of C. The amounts of these ester-type catechins and the amounts of free-type catechins were respectively determined by measurement with a method of detection at ultraviolet wavelengths using high performance liquid chromatography. In addition, the amount of caffeine (C) can be simultaneously measured by the same measurement method as that of ester type catechin and free type catechin.

[0029] (requires (1))

[0030] In the beverage of this embodiment, the amount of ester catechin (A) is preferably not less than 350 mg / L, particularly preferably not ...

Embodiment 1

[0068] Add 1.5g of green tea leaves produced in Japan to 60mL of hot water (70°C) and extract by stirring for 5 minutes to obtain a green tea extract; further introduce 1g of synthetic adsorption resin (PVPP), stir for 10 minutes, and then remove the tea leaves by filtration and synthetic adsorption resin and the adsorbed ester type catechin and free type catechin. In this extract, add 0.5g cyclic oligosaccharide (produced by Nihon Shokuhin Kako Co., Ltd.), 0.345g tea extract (THEA-FLAN 90S: produced by Ito En Co., Ltd.; see the composition in Table 1) and an appropriate amount of vitamin C, the pH was adjusted with sodium bicarbonate, and then pure water was added to obtain a total of 250 mL. This solution was ultrafiltered; then heat sterilized (135°C, 30 seconds) to prepare Beverage 1. In addition, a 250 mL paper container was filled with the beverage 1 . At room temperature, the beverage in the paper container was stored for 1 year. Just before evaluation, the container ...

Embodiment 2

[0074] Beverage 2 was prepared in a similar manner to Example 1 except that 2.5 g of cyclic oligosaccharide (manufactured by Nihon Shokuhin Kako Co., Ltd.) was added. A 250 mL paper container was filled with the beverage 2 .

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PUM

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Abstract

One kind of beverage is prepared, which includes ester type catechin (A), free catechin (B) and caffeine (C) in the amount of A+B=500-6000 mg / L, A / (A+B)=0.7-1.0, and A / C=6-27. The beverage has high concentration of catechin with high biological function, improved flavor and improved quality, especially improved precipitation performance.

Description

technical field [0001] The present invention relates to a catechin-containing beverage that improves taste such as bitterness and astringency, and suppresses sedimentation and cream down from occurring. Background technique [0002] Catechins contained in tea leaves are reported to have many health effects, such as anti-oxidative effects, blood cholesterol-reducing effects, blood pressure-lowering effects, and effects of suppressing hyperglycemia. Catechin exists in ester form, such as (-)-epicatechin gallate (EGCg), (-)-epicatechin gallate (GCg), (-)-epicatechin gallate (ECg ) and (-)-gallate catechin (Cg), and exist in free form, such as (-)-epigallocatechin (EGC), (-)-gallocatechin (GC), (-) - epicatechin (EC), (-)-catechin (C) and (+)-catechin ((+)C). [0003] On the other hand, methylxanthines, especially caffeine, can be cited as components related to the taste of tea beverages (in the present invention, beverages containing tea extracts are collectively referred to ...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23L2/38
Inventor 海野知纪野泽步铃木裕子
Owner SHOKUHIN SANGYO HIGH SEP
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