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Packaged beverage and process for producing the same

一种容器装、制造方法的技术，应用在容器装饮料领域，能够解决产生沉渣或沉淀、损害外观、有损饮料风味等问题

Inactive Publication Date: 2006-03-08
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in beverages containing high concentrations of non-polymerized catechins, a large amount of cyclic oligosaccharides needs to be added, and once too much is added, the original flavor of the beverage will be damaged due to the flavor of the oligosaccharides themselves
In addition, when beverages containing concentrated or purified tea extracts are stored for a long period of time after production, sediments or sediments will occur, greatly deteriorating the appearance.
Existing tea beverages, especially green tea beverages, produce sediment or precipitation during storage, and beverages containing green tea extract concentrates or refined products, etc., have significantly deteriorated appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0031] Determination of non-polymeric catechins

[0032] Filter with a filter (0.45 μm), and then put the beverage in a container diluted with distilled water, and use a high-speed liquid chromatograph (model: SCL-10Avp) manufactured by Shimadzu Corporation, equipped with an octadecyl introduction liquid chromatograph. Packed column L-Column TM ODS (4.6 mmΦ x 250 mm: manufactured by Chemical Substance Evaluation Research Institute, Inc.) was measured using a gradient method at a column temperature of 35°C. The distilled aqueous solution containing 0.1mol / L acetic acid was used as the mobile phase A, the acetonitrile solution containing 0.1mol / L acetic acid was used as the B solution, and the liquid was delivered at a flow rate of 1.0mL / min. In addition, the gradient conditions are as follows.

[0033] Time Liquid A

[0034] 0 points 97% 3%

[0035] 5 points 97% 3%

[0036] 37 points 80% 20%

[0037] 43 points 80% 20%

[0038] ...

manufacture example 1

[0055] 144 g of green tea leaves produced in Miyazaki were extracted by adding 4.3 kg of ion-exchanged water heated to 65°C for 5 minutes, and then the tea leaves were removed from the extract and cooled to below 25°C with a heat exchanger. Then, precipitates and floating substances in the extract were removed by flannel filtration (flannel filtrate), and the liquid was passed through a column filled with a sodium-type cation exchange resin (formaldehyde-based resin SK1B) at normal temperature. The amount of resin was 0.25% by weight relative to the final beverage product. Then, the extract was filtered with a disc type depth filter (ZETA Plus 10C). In addition, 100 g of a commercially available green tea extract concentrate (Mitsui Norin Co., Ltd. "POLYPHENON™ HG") was dispersed in 630 g of 99.5% by weight ethanol, and 270 g of water was added dropwise for 10 minutes, and then matured for 30 minutes. Filter through filter paper with a pore size of 0.2 μm, add 200 mL of water...

manufacture example 2

[0057] 135 g of green tea leaves from Shizuoka were added to 4 kg of ion-exchanged water heated to 65°C for extraction for 5 minutes, and then the tea leaves were removed from the extract and cooled to below 25°C with a heat exchanger. Then, the extract was passed through a column packed with a sodium-type cation-exchange resin (formaldehyde-based resin SK1B) at normal temperature. The amount of resin was 0.5% by weight relative to the final beverage product. Then, the product obtained by refining the concentrate of commercially available green tea extract under the same conditions as in Production Example 1 was added to the obtained liquid, filtered with a disc-type depth filter (ZETA Plus 10C), diluted, and vitamin C was added. After adjusting the pH to 6.3 with sodium hydrogen, it was sterilized by UHT and filled into PET bottles. Table 1 shows the analysis results, sediment, precipitation, and taste evaluation results of the beverage.

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PUM

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Abstract

A packaged beverage comprising: 0.05 to 0.5 wt.% of non-polymer catechins (A), 0.008 to 0.033 wt.% of sodium (B), and potassium (C), wherein the weight ratio of component (B) to component (C) and the pH value of the beverage fall within respective specified ranges.

Description

technical field [0001] The present invention relates to a container-packed beverage containing a high concentration of non-polymer catechins. Background technique [0002] It is reported that the effects of catechins include the effect of suppressing the rise of cholesterol and the effect of inhibiting the activity of α-amylase. In order to express such physiological effects, adults need to drink 4 to 5 cups of tea a day, and in order to more easily ingest large amounts of catechins, there are expectations for the technology of blending high-concentration catechins in beverages. As one of these methods, there is a method of adding catechins to beverages in a dissolved state using a concentrated or purified green tea extract or the like. [0003] However, when drinking beverages containing high concentrations of non-polymerized catechins, you will feel a strong bitterness and astringency, making it difficult to drink normally. As a method for reducing bitterness and astring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L2/00A23L1/30A23L1/304A23L2/38A23L2/52
CPCA23V2002/00A23L2/38A23L1/304A23F3/163A23L2/52A23L1/3002A23L33/105A23L33/16A23V2250/16A23V2250/1614A23V2250/2116A23F3/16
Inventor 山田泰司重野千年
Owner KAO CORP
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