Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Beverage composition

A composition, beverage technology, applied in food science, tea extraction, etc.

Pending Publication Date: 2021-10-29
KAO CORP
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the demand for tea beverages is increasing because they can be easily ingested as a lifestyle. However, there is a tendency for tea beverages that have a rich aroma and prominent sweetness of tea, and suppressed bitterness and astringency to be popular.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Beverage composition
  • Beverage composition
  • Beverage composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0048] 1. Analysis of non-polymeric catechins

[0049] After dissolving and diluting the sample with pure water, using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a packed column for liquid chromatography (L-Column ODS, 4.6 mmφ×250 mm particle size 5 μm: manufactured by Chemical Substance Evaluation Research Institute), and measured by a gradient method at a column temperature of 35°C. The mobile phase A liquid is set as a distilled aqueous solution containing 0.1mol / L acetic acid, and the B liquid is set as an acetonitrile solution containing 0.1mol / L acetic acid, and the flow rate is 1mL / min, the sample injection volume is 10μL, and the UV detector wavelength is Under the condition of 280nm. In addition, gradient conditions are as follows.

[0050] Concentration gradient conditions (volume%)

[0051]

[0052]2. Analysis of ethanol

[0053] The analysis of ethanol was carried out according to the gas chromatography s...

manufacture example 1

[0095] Manufacture of tea extract I

[0096] 30 g of sencha leaves (produced in Miyazaki and Kagoshima prefectures) were poured into 2000 g of hot water at 90° C. for 3 minutes for extraction. After removing the tea leaves, the liquid temperature was cooled to 20° C. to obtain tea extract I. The content of non-polymer catechins in the obtained tea extract I was 80 mg / 100 mL. Furthermore, ascarin was not detected.

reference example 1

[0098] The tea extract I obtained in Production Example 1 was mixed with ion-exchanged water at the ratio shown in Table 2, then adjusted with sodium bicarbonate so that the pH value became 5.8, and then the total amount was adjusted to 5.8 with ion-exchanged water. Adjusted to 100% by mass to obtain a green tea beverage. Next, the obtained green tea beverage was filled in a PET bottle with a capacity of 200 mL, and heat-sterilized (post-mixing method). The sterilization condition is 30 minutes at 85° C., and the F0 value is 0.0074. Then, the obtained containerized green tea beverage was analyzed. The results are shown in Table 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

This beverage composition contains the following components (A), (B) and (C): (A) non-polymer catechins, 0.030 to 0.10 mass% (B) one or more selected from ethanol, propylene glycol, and glycerin, and (C) astragalin. The mass ratio between component (A) and component (B) [(B) / (A)] is 0.060 to 2.0 and the mass ratio between component (C) and component (A) [(C) / (A)] is 1.0 x 10<-3> to 20 x 10<-3>.

Description

technical field [0001] The present invention relates to a beverage composition. Background technique [0002] Non-polymer catechins are one type of polyphenol compounds contained in tea leaves of the genus Camellia, and since they have various physiological activities, their application to food and beverages has attracted attention. Among them, tea beverages are in increasing demand because they can be easily ingested as a lifestyle. However, there is a tendency for tea beverages that have a rich aroma and prominent sweetness of tea itself and suppressed bitterness or astringency to be popular. [0003] It has been previously reported that by adding a certain amount of ethanol to a tea beverage with reduced caffeine content, it is possible to obtain a tea beverage in which the original sweetness of tea is improved (Patent Document 1). In addition, it is also reported that a beverage containing non-polymer catechins is heated in a state where non-polymer catechins and ethano...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L33/105A23L2/00A23L2/52
CPCA23L33/105A23L2/52A23L2/00A23F3/16
Inventor 小林由典霜田祐一
Owner KAO CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com