Beverage comprising catechins and caffeine

a technology of catechins and caffeine, applied in the field of beverages, can solve the problems that caffeine contained in high concentration cannot yield positive feelings, and achieve the effects of reducing astringency, increasing catechin content, and effectively ingested

Inactive Publication Date: 2010-03-18
SHOKUHIN SANGYO HIGH SEP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The solution allows for a beverage with enhanced biological functionality, reduced bitterness and astringency, and suppressed sediment and cream down, resulting in a high-quality tea beverage with improved taste and visual appeal.

Problems solved by technology

Caffeine contained in high concentration cannot yield positive feeling from the viewpoint of side effects and bitter taste / harsh taste on the palate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0069]Green tea leaves made in Japan in the amount of 1.5 g were added to 60 mL of hot water (70° C.), extracted by stirring for 5 minutes to obtain a green tea extract; furthermore, 1 g of synthetic adsorption resin (PVPP) was introduced, stirred for 10 minutes, then the tea leaves and the synthetic adsorption resin were removed along with the adsorbed catechin in ester form and catechin in free form by filtration. To this extract, 0.5 g of cyclic oligosaccharide (manufactured by Nihon Shokuhin Kako Co., Ltd.), 0.345 g of tea extract (THEA-FLAN 90S: manufactured by Ito En Co., Ltd.; see Table 1 for composition), and a suitable amount of vitamin C were added, the pH was adjusted with sodium bicarbonate, then pure water was added to obtain a total volume of 250 mL. This solution was ultra-filtered; furthermore, heat sterilization (135° C., 30 seconds) was carried out to prepare Beverage 1. In addition, a 250 mL paper container was filled with this Beverage 1. The paper-containered be...

example 2

[0070]Beverage 2 was prepared similarly 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 this Beverage 2.

example 3

[0071]Beverage 3 was prepared similarly to Example 1, except that the amount of the tea extract (THEA-FLAN 90S: manufactured by Ito En Co., Ltd.) was changed to 1.035 g. A 250 mL paper container was filled with this Beverage 3.

[0072]Regarding the beverages of Examples 1 to 3, concentration of catechin in ester form (A) (mg / L), concentration of catechin in free form (B) (mg / L), concentration of caffeine (C) (mg / L), panelist examination result and visual evaluation result after long-term conservation are shown for each beverage in Table 2.

[0073]No bitter taste and harsh taste was identified in all the Beverages 1 to 3, which, in addition, were excellent beverages as tea beverages. In addition, no occurrence of sediment and cream down due to long-term conservation could be identified visually.

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PUM

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Abstract

A beverage is prepared, which is a beverage containing catechins in ester form (A, mg / L), catechins in free form (B, mg / L), and caffeine (C, mg / L), the contents thereof being(1) (A+B)=500 to 6000 mg / L(2) (A) / (A+B)=0.7 to 1.0(3) (A) / (C)=6 to 27,such that a high concentration of catechins with high biological functionality, improved flavor and improved product quality with low occurrence of sediment is maintained.

Description

CROSS REFERENCE TO THE RELATED APPLICATIONS[0001]This application is a Divisional of U.S. patent application Ser. No. 11 / 338,746 filed Jan. 25, 2006. The entire disclosure of the prior application is hereby incorporated by reference.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention relates to a beverage which contains catechins and has improved taste, such as low bitterness and astringency, and suppressed occurrence of sediment and cream down.[0004]2. Related Art Statement[0005]Catechins contained in tea are reported to have many health effects, such as antioxidant action, blood cholesterol reducing action, hypotensive action, and hyperglycemia inhibitory action. Catechins exist in ester form, such as (−)-epigallocatechin gallate (EGCg), (−)-gallocatechin gallate (GCg), (−)-epicatechin gallate (ECg), and (−)-catechin gallate (Cg), and in free form, such as (−)-epigallocatechin (EGC), (−)-gallocatechin (GC), (−)-epicatechin (EC), (−)-catechin (C), ...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23F3/16
CPCA23F3/163A61K36/82A23F3/18
InventorUNNO, TOMONORINOZAWA, AYUMUSUZUKI, YUKO
OwnerSHOKUHIN SANGYO HIGH SEP