Container-packed beverage and method for producing the same

Abstract

To provide: a container-packed beverage which contains a poorly water-soluble compound but suppresses formation of unnatural sediment caused by the poorly water-soluble compound, and specifically, sediment of coarse particles and / or sticky sediment composed of the poorly water-soluble compound; and a method for producing the same.SOLUTION: A container-packed beverage comprises powdered matcha. The container-packed beverage comprises at least one poorly water-soluble compound selected from the group consisting of polyphenols, terpenoids and phenylpropanoids, where the content of the poorly water-soluble compound is 0.003 to 0.1 w / v%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed beverage and a method for producing the same. Specifically, it relates to a container-packed beverage containing a poorly water-soluble compound and a method for producing the same.

Background Art

[0002] Compounds such as polyphenols and terpenoids have useful physiological functions such as antioxidant effects and are also used in commercially available health foods and the like. However, for example, many polyphenols are poorly water-soluble, and it may be difficult to incorporate them into beverages.

[0003] Patent Document 1 describes a method for producing a complex of curcumin and hydroxypropyl cellulose as a method for improving the in vivo absorbability of curcumin. It is described in Reference Example 1 of Patent Document 1 that a large amount of curcumin could be dissolved in an aqueous solution by using an aqueous solution with a pH of 12 or higher.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Beverages containing substances with useful physiological functions such as polyphenols are useful, for example, as functional beverages that contribute to the maintenance and promotion of health. However, when a poorly water-soluble compound is added to a beverage, a compound that cannot be completely dissolved in the beverage may precipitate, resulting in unnatural precipitation (precipitates) caused by the poorly water-soluble compound. Here, unnatural precipitation specifically refers to precipitates of coarse particles in which the poorly water-soluble compound has precipitated, or sticky precipitates in which the coarse particles in which the poorly water-soluble compound has precipitated have adhered to the container. Such precipitates of coarse particles and sticky precipitates usually consist of poorly water-soluble compounds. Once formed, such unnatural precipitation caused by poorly water-soluble compounds is difficult to disperse or dissolve in the beverage, and persists in the beverage without dispersing or dissolving even when the beverage is shaken, for example. Therefore, when unnatural precipitation caused by poorly water-soluble compounds is formed, there is a problem that, particularly in bottled beverages using transparent containers, a foreign body sensation is presented and the appearance deteriorates. In Patent Document 1, a method for suppressing the formation of unnatural precipitation caused by poorly water-soluble compounds in beverages has not been studied.

[0006] An object of the present invention is to provide a bottled beverage in which, although it contains a poorly water-soluble compound, the formation of unnatural precipitation caused by the poorly water-soluble compound, specifically, precipitates of coarse particles and / or sticky precipitates composed of the poorly water-soluble compound is suppressed, and a method for producing the same.

Means for Solving the Problems

[0007] The present inventors conducted studies to suppress the formation of unnatural precipitation formed when a poorly water-soluble compound is blended into a beverage, specifically, precipitates of coarse particles and / or sticky precipitates composed of the poorly water-soluble compound. As a result, they found that the formation of the above-mentioned unnatural precipitation can be suppressed by using the poorly water-soluble compound and powdered matcha in combination. Further, they found that by heating a composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium, the formation of unnatural precipitation caused by the above-mentioned poorly water-soluble compound in the resulting beverage can be effectively suppressed.

[0008] That is, but not limited thereto, the present invention encompasses the following container-packed beverages and methods for producing the same. 〔1〕A container-packed beverage containing powdered matcha, wherein the container-packed beverage contains at least one poorly water-soluble compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound is 0.003 to 0.1 w / v%. 〔2〕The container-packed beverage according to the above 〔1〕, wherein the content of powdered matcha is 0.01 w / v% or more. 〔3〕The container-packed beverage according to the above 〔1〕 or 〔2〕, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid. 〔4〕The container-packed beverage according to any one of the above 〔1〕 to 〔3〕, further containing a cellulose-based additive. 〔5〕The container-packed beverage according to the above 〔4〕, wherein the content of the cellulose-based additive is 0.001 to 0.1 w / v%. 〔6〕The container-packed beverage according to any one of the above 〔1〕 to 〔5〕, wherein at least a part of the poorly water-soluble compound and the powdered matcha is contained in the beverage as composite particles composed of particles of the poorly water-soluble compound and the powdered matcha. 〔7〕The container-packed beverage according to any one of the above 〔1〕 to 〔6〕, which is produced through a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium. 〔8〕A method for producing a container-packed beverage, which includes a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound in the raw material composition is 0.003 to 0.1 w / v%. 〔9〕The production method according to the above 〔8〕, wherein the content of powdered matcha in the raw material composition is 0.01 w / v% or more. The production method according to the above [8] or [9], wherein the sparingly water-soluble compound is at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid. The production method according to any one of the above [8] to

[10] , wherein the raw material composition further contains a cellulose-based additive. The production method according to the above

[11] , wherein the content of the cellulose-based additive in the raw material composition is 0.001 to 0.1 w / v%. The production method according to any one of the above [8] to

[12] , wherein the heating temperature is 100°C or higher.

Advantages of the Invention

[0009] According to the present invention, it is possible to provide a container-packed beverage in which the formation of precipitates of coarse particles composed of a sparingly water-soluble compound and / or sticky precipitates is suppressed while containing the sparingly water-soluble compound, and a method for producing the same.

Brief Description of the Drawings

[0010]

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Mode for Carrying Out the Invention

[0011] <Beverage in a Container> The beverage in a container of the present invention is a beverage in a container containing powdered matcha. The beverage in a container of the present invention contains at least one poorly water-soluble compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound is 0.003 to 0.1 w / v%. Despite containing 0.03 to 0.1 w / v% of the above poorly water-soluble compound, the container-packed beverage of the present invention suppresses the formation of unnatural precipitation (precipitates of coarse particles composed of the poorly water-soluble compound and / or sticky precipitates) caused by the poorly water-soluble compound. Preferably, the formation of precipitates of coarse particles composed of the poorly water-soluble compound and sticky precipitates is suppressed. In the beverage, the suppression of the formation of the above precipitation caused by the poorly water-soluble compound can be visually confirmed.

[0012] In the container-packed beverage of the present invention, for example, compared with a beverage containing the same amount of the poorly water-soluble compound as the beverage and not containing powdered matcha, the formation of coarse particles (for example, particles having a particle diameter of 50 μm or more) composed of the poorly water-soluble compound is preferably suppressed, and more preferably, the formation of the coarse particles and sticky precipitates is suppressed. The particle diameter of the particles composed of the poorly water-soluble compound refers to the volume-based particle diameter measured by a laser diffraction scattering method using a particle size distribution analyzer.

[0013] Powdered matcha (matcha) is obtained by pulverizing tencha. Tencha is obtained by steaming and then drying the leaves of Camellia sinensis var. sinensis of the family Theaceae. In the present invention, powdered matcha produced by a method known in the art can be used. Commercially available products can also be used as powdered matcha. Powdered matcha usually contains a water-insoluble solid content and components soluble in water. The average particle diameter of the pulverized matcha is preferably 1 to 1000 μm, more preferably 3 to 300 μm, still more preferably 3 to 100 μm, and particularly preferably 3 to 80 μm. The average particle diameter of the powdered matcha refers to the volume-based median diameter measured by the laser diffraction scattering method. Specifically, the particle size distribution of the powdered matcha is created on a volume basis using a particle size distribution analyzer, and the particle diameter (median diameter) at which the cumulative frequency from the small-diameter side reaches 50% is taken as the average particle diameter.

[0014] From the viewpoint of suppressing the formation of unnatural precipitates caused by poorly water-soluble compounds, the content of powdered matcha in the beverage is preferably 0.01 w / v% or more, more preferably 0.02 w / v% or more. The more powdered matcha there is in the beverage, the more the formation of unnatural precipitates caused by poorly water-soluble compounds is suppressed. On the other hand, if there is too much powdered matcha, it may affect the flavor of the beverage depending on the type of beverage. In one aspect, the content of powdered matcha in the beverage is preferably 3 w / v% or less, more preferably 1 w / v% or less, still more preferably 0.5 w / v% or less, even more preferably 0.3 w / v% or less, even more preferably 0.15 w / v% or less, even more preferably 0.12 w / v% or less, even more preferably 0.06 w / v% or less, and particularly preferably 0.045 w / v% or less. In one aspect, the content of powdered matcha in the beverage is preferably 0.01 - 3 w / v%, more preferably 0.01 - 1 w / v%, still more preferably 0.01 - 0.5 w / v%, even more preferably 0.01 - 0.3 w / v%, even more preferably 0.01 - 0.15 w / v%, even more preferably 0.02 - 0.12 w / v%, even more preferably 0.02 - 0.06 w / v%, and particularly preferably 0.02 - 0.045 w / v%. The content of powdered matcha can be determined by subtracting the content of solids other than powdered matcha from the dry solid content of the beverage. For example, when the beverage contains only powdered matcha, poorly water-soluble compounds, and the cellulose-based additive described below in its solids, the poorly water-soluble compounds and the cellulose-based additive in the dry solids are quantified, and it can be calculated as the value obtained by subtracting the amount of poorly water-soluble compounds and the amount of cellulose-based additive from the dry solid content.

[0015] The beverage of the present invention contains at least one poorly water-soluble compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids. In the present invention, the poorly water-soluble compound is usually a poorly water-soluble compound not derived from matcha.

[0016] As used herein, the term "poorly water-soluble compound" refers to a compound having a logP value in the range of -1.0 to 7.0. In the present invention, the poorly water-soluble compound refers to polyphenols, terpenoids, and phenylpropanoids having a logP value within the above range. The poorly water-soluble compound preferably has a logP value in the range of 0 to 7.0, more preferably 1.0 to 6.5. The logP value is the common logarithm of the partition coefficient between 1-octanol and water, and is an index indicating the hydrophobicity of an organic compound. The larger this value is positively, the higher the hydrophobicity. In the present invention, the logP value of a compound can be calculated from the XLogP value determined by the calculation method described in J Chem Inf Model. Nov-Dec 2007;47(6):2140-8.

[0017] As the above polyphenols, phenolic compounds having one or more hydroxy groups bonded to a benzene ring can be used, and preferably, phenolic compounds having two or more hydroxy groups bonded to a benzene ring can be used. For example, flavonoids, tannins, diaryl peptides, etc. can be mentioned. In the present invention, phenylpropanoids are not included in polyphenols.

[0018] Examples of flavonoids include prenylflavonoids, chalcones, flavanones, flavones, flavonols, anthocyanidins, stilbenoids, etc. As flavonoids, flavonoids other than isoflavones are preferred. Examples of prenylflavonoids include isoxanthohumol (logP value 4.1). Examples of chalcones include xanthohumol. Examples of flavanones include hesperidin, neohesperidin, hesperetin, naringin, prunin. Examples of flavones include luteolin, apigenin, apigenin. Examples of flavonols include rutin, quercitrin, isoquercitrin, quercetin (logP value 1.5), myricitrin, myricetin, kaempferol, astragalin. As flavonols, quercetin is preferred. Examples of anthocyanidins include delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanine, chrysanthemin, keracyanin, idaein, meocyanin, pelargonidin, carthamin, etc. Examples of stilbenoids include resveratrol (logP value: 3.1). Examples of tannins include hydrolyzable tannins and proanthocyanidins. Examples of diaryl peptides include curcumin (logP value: 3.2).

[0019] Examples of terpenoids include triterpenes. Examples of triterpenes include oleanolic acid and corosolic acid (logP value: 6.4). Examples of phenylpropanoids include ferulic acid, p-coumaric acid, sesamin (logP value: 2.7), etc. The poorly water-soluble compound may be a single compound or two or more compounds.

[0020] In one aspect, polyphenols (poorly water-soluble polyphenols) are preferred as the poorly water-soluble compounds in the present invention. In the present invention, at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and corosolic acid is preferred as the poorly water-soluble compound, at least one compound selected from the group consisting of isoxanthohumol, quercetin, and curcumin is more preferred, and isoxanthohumol is even more preferred.

[0021] In the present invention, the origin and production method of the poorly water-soluble compound are not particularly limited. The poorly water-soluble compound may be derived from natural materials, may be produced by fermentation, or may be a chemically synthesized product. The poorly water-soluble compound may be, for example, extracted from a plant containing the compound.

[0022] In the present invention, the content of the hardly water-soluble compound in the beverage is 0.003 to 0.1 w / v%. By including powdered matcha in the beverage of the present invention, even if the hardly water-soluble compound is contained in the above amount, the generation of unnatural precipitation (precipitates of coarse particles composed of the hardly water-soluble compound and / or sticky precipitates) due to the hardly water-soluble compound is suppressed. The content of the hardly water-soluble compound in the beverage is preferably 0.005 w / v% or more, more preferably 0.006 w / v% or more, and is preferably 0.03 w / v% or less, more preferably 0.02 w / v% or less, still more preferably 0.015 w / v% or less, even more preferably 0.014 w / v% or less, and particularly preferably 0.01 w / v% or less. In one aspect, the content of the hardly water-soluble compound in the beverage is preferably 0.005 to 0.03 w / v%, more preferably 0.005 to 0.02 w / v, still more preferably 0.005 to 0.015 w / v%, even more preferably 0.006 to 0.014 w / , and particularly preferably 0.006 to 0.01 w / v%. When there are two or more hardly water-soluble compounds, the content of the hardly water-soluble compound is the total thereof. The content of the hardly water-soluble compound can be measured by a known method, for example, the high performance liquid chromatography (HPLC) method.

[0023] In the present invention, the weight ratio of the matcha powder to the hardly water-soluble compound in the beverage (powdered matcha / hardly water-soluble compound) is preferably 2 or more, more preferably 3 or more, still more preferably 4 or more, and is preferably 30 or less, more preferably 28 or less, still more preferably 25 or less. In one aspect, the weight ratio of the matcha powder to the hardly water-soluble compound in the beverage (powdered matcha / hardly water-soluble compound) is preferably 2 to 30, more preferably 3 to 28, still more preferably 4 to 25.

[0024] In a preferred aspect of the present invention, at least a part of the hardly water-soluble compound and the powdered matcha are contained in the beverage as composite particles composed of particles of the hardly water-soluble compound and the powdered matcha. By forming composite particles of particles of poorly water-soluble compounds in a beverage and powdered matcha tea, precipitation due to the binding of poorly water-soluble compounds to each other is suppressed, and the formation of deposits of coarse particles and / or sticky deposits composed of poorly water-soluble compounds is effectively suppressed. Further, the composite particles composed of particles of poorly water-soluble compounds and powdered matcha tea become fine particle-like deposits similar to the deposits of powdered matcha tea. The deposits of the composite particles, similar to powdered matcha tea, are dispersed in the beverage when gently vibrated, such as by inverting and mixing the beverage. It can also be expected that by forming a complex of a poorly water-soluble compound with powdered matcha tea and precipitating it, the poorly water-soluble compound in the beverage supernatant is reduced, and the astringency, bitterness, etc. derived from the poorly water-soluble compound are reduced. A part of the poorly water-soluble compound may be contained in the beverage in a dissolved state.

[0025] The deposits of coarse particles and sticky deposits formed by poorly water-soluble compounds are coarse particles or coarse deposits that do not dissolve or disperse in water. Therefore, even if such deposits of poorly water-soluble compounds are ingested, the poorly water-soluble compounds may be difficult to be absorbed in the body. In the beverage of the present invention, since the formation of the above-mentioned deposits of coarse particles and / or sticky deposits is suppressed, it can also be expected that the absorbability of the poorly water-soluble compounds is improved when the beverage is ingested.

[0026] It can be confirmed by an optical microscope that the beverage contains composite particles composed of particles of a poorly water-soluble compound and powdered matcha. The above composite particles can be distinguished from particles composed of a poorly water-soluble compound and matcha powder by optical microscope observation. For example, the beverage of the present invention containing powdered matcha and a poorly water-soluble compound, a matcha-containing control beverage containing powdered matcha and not containing a poorly water-soluble compound (preferably, a beverage having the same composition as the beverage of the present invention except for not containing a poorly water-soluble compound), and a poorly water-soluble compound-containing control sample containing no powdered matcha and having an unnatural precipitate formed from the poorly water-soluble compound (preferably, having the same composition as the beverage of the present invention except for not containing powdered matcha and having an unnatural precipitate formed) are observed under a microscope and compared to confirm the presence of the composite particles. When the matcha-containing control beverage is observed under a microscope, powdered matcha (transparent powdered matcha particles) can be confirmed. By observing the poorly water-soluble compound-containing control sample under a microscope, particles composed of the poorly water-soluble compound can be confirmed. By observing the beverage of the present invention under a microscope and comparing it with the microscopic observation results of the matcha-containing control beverage and the poorly water-soluble compound-containing control sample, it can be confirmed that the beverage contains composite particles composed of particles of a poorly water-soluble compound and powdered matcha, which are not present in the control samples. The magnification during microscopic observation is not particularly limited, but for example, it can be 100 to 10,000 times.

[0027] As a method for quantifying the composite particles, after confirming the composite particles under a microscope, the beverage is passed through a mesh filter with an arbitrary mesh size that can collect only the composite particles with reference to the particle diameter measured by the microscope. The solid content remaining on the filter is powdered by freeze-drying, and the powdered solid can be quantified by analysis. The poorly water-soluble compound and powdered matcha can be analyzed by the above method.

[0028] The particle diameter of the composite particles composed of particles of a poorly water-soluble compound and powdered matcha may be, for example, 0.5 to 5000 μm, or may be 3 to 1000 μm. The particle diameter of the composite particles is a value measured using an optical microscope. The particle diameter of the composite particles refers to the maximum Feret diameter (the distance of the longest straight line connecting any two points on the boundary line of the outer periphery of the composite particles). The particle diameter of the particles of the hardly water-soluble compound constituting the composite particles may be 0.5 to 1000 μm or 1 to 50 μm.

[0029] The container-packed beverage of the present invention preferably contains a cellulose-based additive. One kind of cellulose-based additive may be used, or two or more kinds may be used. When the beverage contains a cellulose-based additive, the formation of unnatural precipitation caused by the hardly water-soluble compound can be more suppressed. Further, when the cellulose-based additive is contained, the proportion of the hardly water-soluble compound in the supernatant of the beverage can be further reduced. The cellulose-based additive is preferably water-soluble. As the cellulose-based additive, a cellulose-based emulsifier is preferable. Examples of the cellulose-based emulsifier include hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, methyl cellulose, carboxymethyl cellulose and the like. One kind of cellulose-based emulsifier may be used, or two or more kinds may be used. As the cellulose-based additive, hydroxypropyl cellulose and hydroxypropyl methyl cellulose are preferable. The cellulose-based additive preferably has a low viscosity. For example, those having a viscosity of 1 to 20 mPa·s at 20 °C in a 2% by weight aqueous solution are preferable, and those having a viscosity of 1 to 10 mPa·s are more preferable. The hydroxypropyl cellulose preferably has a weight average molecular weight of 20,000 to 150,000, more preferably 30,000 to 140,000, and even more preferably 35,000 to 100,000. The molecular weight of hydroxypropyl cellulose can be measured by gel permeation chromatography (GPC method).

[0030] When the beverage contains a cellulose-based additive, its content is preferably 0.00004 w / v% or more, preferably 0.00004 - 0.1 w / v%, more preferably 0.001 - 0.1 w / v%, still more preferably 0.002 - 0.05 w / v%, and particularly preferably 0.002 - 0.01 w / v% in the beverage. When the content of the cellulose-based additive is within the above range, the formation of unnatural precipitation due to poorly water-soluble compounds can be suppressed. The content of the cellulose-based additive is the total thereof when there are two or more cellulose-based additives. The content of the cellulose-based additive containing hydroxypropyl cellulose can be measured by the quantitative method of hydroxypropoxy groups described in the Japanese Pharmacopoeia.

[0031] In the present invention, the weight ratio of the cellulose-based additive to the poorly water-soluble compound in the beverage (cellulose-based additive / poorly water-soluble compound) is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, and preferably 5 or less, more preferably 3 or less, still more preferably 2.5 or less. In one aspect, the weight ratio of the cellulose-based additive to the poorly water-soluble compound in the beverage (cellulose-based additive / poorly water-soluble compound) is preferably 0.1 - 5, more preferably 0.2 - 3, still more preferably 0.3 - 2.5.

[0032] The pH of the beverage is preferably 2.0 - 8.0, more preferably 2.0 - 7.0. The pH of the beverage may be 4.0 - 6.6 or 4.0 - 6.5. The pH is the pH at 25°C. The pH can be measured with a commercially available pH meter. According to the present invention, a beverage can be provided in which the pH is within the above range and the formation of unnatural precipitation due to poorly water-soluble compounds is suppressed.

[0033] The Brix of the beverage is preferably from 0.01 to 10.00, more preferably from 0.1 to 1.0. According to the present invention, it is possible to provide a beverage in which the Brix is within the above range and the formation of unnatural precipitation due to hardly water-soluble compounds is suppressed. Brix can be evaluated by the Brix value obtained using a saccharimeter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20°C into the mass / mass percentage of a sucrose solution based on the conversion table of ICUMSA (International Commission for Uniform Methods of Sugar Analysis). The unit is expressed as "°Bx", "%", or "degree". Brix can be measured with a commercially available saccharimeter.

[0034] The beverage (internal liquid) in the container-packed beverage of the present invention is in a liquid state and contains water. The beverage in the present invention may be a non-alcoholic beverage or an alcoholic beverage, but a non-alcoholic beverage is preferred. A non-alcoholic beverage refers to a beverage having an ethanol concentration of less than 1 v / v%. Examples of non-alcoholic beverages include, but are not limited to, tea beverages, acidic beverages, non-alcoholic beer-taste beverages, and the like.

[0035] A tea beverage refers to a beverage containing a plant extract as a tea raw material. The raw material plant (plant-derived raw material) of the plant extract is not particularly limited, and examples include leaves (tea leaves) of Camellia sinensis of the genus Camellia in the family Theaceae, grains, leaves, stems, roots of plants other than Camellia sinensis, and the like. Examples of tea leaves include tea leaves such as green tea, oolong tea (e.g., Tieguanyin, Color Variety, Huangjingui, Wuyi Rock Tea, etc.), and black tea. The tea leaves may be of one kind or two or more kinds may be used. Green tea is a type of non-fermented tea, oolong tea is a type of semi-fermented tea, and black tea is a type of fermented tea. Examples of grains include miscellaneous grains such as barley, wheat, pearl barley, rye, etc.; rice such as brown rice; and beans such as soybeans, black soybeans, etc. One kind or two or more kinds of grains can be used. The wheat is preferably barley or pearl barley. Examples of the stems, leaves, or roots of plants other than Camellia sinensis include, for example, the leaves of perilla. The beverage of the present invention may contain one or more of tea extracts such as green tea extract, oolong tea extract, black tea extract, and cereal extracts. The beverage of the present invention is preferably a tea beverage such as a green tea beverage, an oolong tea beverage, a black tea beverage, a barley tea beverage, or a blended tea beverage. As a green tea beverage, a beverage using 50% by weight or more of green tea leaves based on the total amount of raw material plants other than powdered matcha used in the production of the beverage is preferred. As a black tea beverage, a beverage using 50% by weight or more of black tea leaves based on the total amount of raw material plants other than powdered matcha used in the production of the beverage is preferred. As an oolong tea beverage, a beverage using 50% by weight or more of oolong tea leaves based on the total amount of raw material plants other than powdered matcha used in the production of the beverage is preferred. As a barley tea beverage, a beverage using 50% by weight or more of wheat (preferably barley and / or Job's tears) based on the total amount of raw material plants other than powdered matcha used in the production of the beverage is preferred. As a blended tea beverage, a tea beverage using a plurality of types of raw material plants and having the usage amounts of green tea leaves, black tea leaves, oolong tea leaves, and wheat all less than 50% by weight based on the total amount of raw material plants other than powdered matcha used in the production of the beverage is preferred.

[0036] The canned beverage of the present invention may contain, for example, one or more additives (such as antioxidants, flavors, vitamins, pigments, acidulants, emulsifiers other than cellulose-based emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc.) that can be used in the beverage as long as the effects of the present invention are not impaired. The canned beverage of the present invention may contain water-insoluble particles other than powdered matcha.

[0037] The canned beverage of the present invention is a canned beverage filled in a container, which contains powdered matcha and has a content of the poorly water-soluble compound of 0.003 to 0.1 w / v%. In the canned beverage of the present invention, the form of the container is not particularly limited, and examples include metal containers such as cans, bottles, retort pouches, PET bottles, paper packs, aluminum pouches, vinyl pouches, and the like.

[0038] The container-packed beverage of the present invention is preferably manufactured through a heat treatment. The container-packed beverage of the present invention is preferably manufactured through a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium. The container-packed beverage of the present invention can be manufactured, for example, by the following method for manufacturing a container-packed beverage.

[0039] <Method for manufacturing a container-packed beverage> The present invention also encompasses the following method for manufacturing a container-packed beverage. A method for manufacturing a container-packed beverage, comprising a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound in the raw material composition is 0.003 to 0.1 w / v%.

[0040] In the composition obtained by heating the poorly water-soluble compound and the aqueous medium, unnatural precipitates (precipitates of coarse particles composed of the poorly water-soluble compound and / or sticky precipitates) due to the poorly water-soluble compound are formed after cooling. On the other hand, when a raw material composition containing powdered matcha is heated in addition to the poorly water-soluble compound and the aqueous medium, in the composition (beverage) that has undergone this heat treatment, the formation of unnatural precipitates due to the poorly water-soluble compound is effectively suppressed as compared with the composition without using powdered matcha after cooling to room temperature. The reason why heating the poorly water-soluble compound and the aqueous medium in the presence of powdered matcha can effectively suppress the formation of the above-mentioned precipitates in the resulting beverage is not clear, but it is considered that the poorly water-soluble compound dissolves in the aqueous medium by heating and then binds to the powdered matcha when precipitating, forming a complex. It is considered that the binding of the precipitated poorly water-soluble compound to the powdered matcha suppresses the binding of the poorly water-soluble compounds to each other and suppresses the formation of precipitates of coarse particles composed of the poorly water-soluble compound and / or sticky precipitates.

[0041] The raw material composition used in the manufacturing method of the present invention contains powdered matcha, a poorly water-soluble compound, and an aqueous medium. The raw material composition may be a mixture of solid and liquid, or may be in a liquid state. The powdered matcha is preferably dispersed in the aqueous medium or in a precipitated state that can be redispersed. The poorly water-soluble compound is preferably dispersed in the aqueous medium or in a precipitated state that can be redispersed. In one aspect, the poorly water-soluble compound in the raw material composition before heating is more preferably particles with a particle size of 10 μm or less. A redispersible precipitate refers to a precipitate that is dispersed in the medium by gently vibrating like inverting and mixing. The redispersible precipitate is preferably, for example, a precipitate that does not precipitate even after standing for 30 minutes after inverting and mixing. In one aspect, it is preferable to disperse the powdered matcha and the poorly water-soluble compound in the aqueous medium and make them present in the raw material composition in a slurry state.

[0042] The content of the powdered matcha in the raw material composition is preferably 0.01 w / v% or more, more preferably 0.02 w / v% or more, and also preferably 3 w / v% or less, more preferably 1 w / v% or less, more preferably 0.5 w / v% or less, still more preferably 0.3 w / v% or less, still more preferably 0.15 w / v% or less, still more preferably 0.12 w / v% or less, even more preferably 0.06 w / v% or less, and particularly preferably 0.045 w / v% or less. The powdered matcha does not change by heating in the aqueous medium. When the content of the powdered matcha is within the above range, a container-packed beverage with more suppressed formation of unnatural precipitate due to the poorly water-soluble compound can be obtained. In one aspect, the content of the powdered matcha in the raw material composition is preferably 0.01 - 3 w / v%, more preferably 0.01 - 1 w / v%, more preferably 0.01 - 0.5 w / v%, still more preferably 0.01 - 0.3 w / v%, still more preferably 0.01 - 0.15 w / v%, still more preferably 0.02 - 0.12 w / v%, even more preferably 0.02 - 0.06 w / v%, and particularly preferably 0.02 - 0.045 w / v%.

[0043] The poorly water-soluble compound is usually a poorly water-soluble compound not derived from matcha tea. The poorly water-soluble compound and its preferred embodiments are the same as those of the beverage of the present invention described above. As the poorly water-soluble compound, at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid is preferred, at least one compound selected from the group consisting of isoxanthohumol, quercetin, and curcumin is more preferred, and isoxanthohumol is even more preferred.

[0044] The content of the poorly water-soluble compound in the raw material composition is preferably 0.005 w / v% or more, more preferably 0.006 w / v% or more, and is preferably 0.03 w / v% or less, more preferably 0.02 w / v% or less, even more preferably 0.015 w / v% or less, even more preferably 0.014 w / v% or less, and particularly preferably 0.01 w / v% or less. When the content of the poorly water-soluble compound is within the above range, a container-packed beverage in which the formation of unnatural precipitation due to the poorly water-soluble compound is more suppressed can be obtained. In one embodiment, the content of the poorly water-soluble compound in the raw material composition is preferably 0.005 to 0.03 w / v%, more preferably 0.005 to 0.02 w / v, even more preferably 0.005 to 0.015 w / v%, even more preferably 0.006 to 0.014 w / , and particularly preferably 0.006 to 0.01 w / v%.

[0045] In the raw material composition, the weight ratio of matcha powder to the poorly water-soluble compound (powdered matcha / poorly water-soluble compound) is preferably 2 or more, more preferably 3 or more, even more preferably 4 or more, and is preferably 30 or less, more preferably 28 or less, even more preferably 25 or less. In one embodiment, the weight ratio of matcha powder to the poorly water-soluble compound in the raw material composition (powdered matcha / poorly water-soluble compound) is preferably 2 to 30, more preferably 3 to 28, and even more preferably 4 to 25.

[0046] The amount of the aqueous medium used is preferably 80% by weight or more, preferably 90% by weight or more, and preferably 99.98% by weight or less in the raw material composition. The aqueous medium includes water and aqueous solutions of organic solvents. The organic solvent can be used in beverages and is preferably one that can be uniformly mixed with water. For example, ethanol, propylene glycol, glycerin, etc. are preferred, and ethanol is more preferred. When the aqueous medium contains an organic solvent, the content of the organic solvent in the aqueous medium is preferably 0.001 to 10% by weight, and more preferably 0.01 to 1% by weight.

[0047] The raw material composition preferably contains a cellulose-based additive. The cellulose-based additive and its preferred embodiments are the same as those of the beverage of the present invention described above. The cellulose-based additive is preferably a cellulose-based emulsifier. The cellulose-based additive is preferably dissolved in the aqueous medium before use. When the raw material composition contains a cellulose-based additive, a container-packed beverage in which the formation of unnatural precipitation due to poorly water-soluble compounds is more suppressed can be obtained. The reason for this is not clear, but it is considered that when the cellulose-based additive is present when the poorly water-soluble compound precipitates by heating, the binding between the poorly water-soluble compound and the powdered matcha is promoted. The content of the cellulose-based additive in the raw material composition is preferably 0.00004 w / v% or more, preferably 0.00004 to 0.1 w / v%, more preferably 0.001 to 0.1 w / v%, still more preferably 0.002 to 0.05 w / v%, and particularly preferably 0.002 to 0.01 w / v%.

[0048] In the raw material composition, the weight ratio of the cellulose-based additive to the poorly water-soluble compound (cellulose-based additive / poorly water-soluble compound) is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, and preferably 5 or less, more preferably 3 or less, still more preferably 2.5 or less. In one embodiment, the weight ratio of the cellulose-based additive to the poorly water-soluble compound in the raw material composition (cellulose-based additive / poorly water-soluble compound) is preferably 0.1 to 5, more preferably 0.2 to 3, and still more preferably 0.3 to 2.5.

[0049] The above raw material composition may contain one or more additives (e.g., antioxidants, flavors, vitamins, pigments, acidulants, emulsifiers other than cellulose-based emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc.) that can be used in beverages, as long as the effects of the present invention are not impaired. The raw material composition may contain one or more of the above plant extracts used in the tea beverage, such as tea extracts like green tea extract, oolong tea extract, black tea extract, and cereal extracts. In one aspect, the above raw material composition may be a raw material liquid for a tea beverage (such as green tea beverage, oolong tea beverage, black tea beverage, barley tea beverage, blended tea beverage, etc.).

[0050] The method for preparing the raw material composition is not particularly limited. The raw material composition can be prepared, for example, by mixing powdered matcha, poorly water-soluble compounds, an aqueous medium, and, if necessary, other components. The order of mixing the raw materials is not particularly limited. The poorly water-soluble compound may be dissolved in an organic solvent such as propylene glycol and added to the raw material composition.

[0051] The method for heating (heat treatment) the raw material composition is not particularly limited, and a known method can be adopted. In the present invention, it is preferable to dissolve the poorly water-soluble compound in the aqueous medium by heating the raw material composition. The heating temperature is preferably 100°C or higher, more preferably 105°C or higher, and still more preferably 110°C or higher. From the viewpoint of the thermal stability of the poorly water-soluble compound, the heating temperature is preferably 150°C or lower, more preferably 145°C or lower, and still more preferably 140°C or lower. In one aspect, the heating temperature is preferably 100 - 150°C, more preferably 105 - 145°C, and still more preferably 110 - 140°C. The pressure during heating is preferably 0.01 - 1 MPa in gauge pressure, and more preferably 0.03 - 0.7 MPa. The pressure is preferably set to be equal to or higher than the saturated vapor pressure of water. The means for applying pressure is not particularly limited, and known means can be used.

[0052] The heating time is preferably from 0.1 to 60 minutes, more preferably from 0.2 to 15 minutes, and even more preferably from 0.3 to 5 minutes. It is preferable to perform the above-mentioned heating for the above time after the aqueous medium reaches the set temperature. In one aspect, as the heating temperature and time, a heating temperature of 100 to 150°C and a heating time of 10 seconds to 2 hours are preferable. Further, in one aspect, for example, when the heating temperature is 100 to 110°C (preferably 100°C or higher and less than 110°C), it is preferable to perform heating for 1 minute to 120 minutes, and when it is 110 to 150°C, it is preferable to perform heating for 10 seconds to 20 minutes.

[0053] The heat treatment can be carried out by any of the batch method, semi-batch method, and flow-through reaction method. The heating in the heat treatment may be heating for sterilization. The heating for sterilization may be carried out by a UHT (Ultra High Temperature) sterilizer or a retort sterilizer such as an autoclave. The heat treatment may be carried out after filling the raw material composition into a container or before filling the raw material composition into a container.

[0054] The production method of the present invention may include steps other than the heating step. After the heating step, it is preferable to perform a step of cooling the obtained composition (beverage) (cooling step). In the cooling step, the composition after heating is preferably cooled to 40°C or lower, more preferably 0 to 30°C. Stirring may be performed during cooling.

[0055] The production method of the present invention may include one or two or more steps such as a step of preparing a raw material composition, a step of filling the raw material composition (or the composition (beverage) after heat treatment) into a container, and a step of replacing the air in the container with nitrogen. Examples of the container include the same containers as those used for the container-packed beverages described above.

[0056] In the container-packed beverage obtained by the production method of the present invention, for example, the formation of unnatural precipitates due to hardly water-soluble compounds is effectively suppressed even at room temperature. The container-packed beverage produced by the production method of the present invention is an example of a preferred embodiment in the present invention. In the container-packed beverage obtained by the production method of the present invention, particles of hardly water-soluble compounds and powdered matcha form composite particles. These composite particles are dispersed in the beverage or become redispersible precipitates, similar to powdered matcha. As described above, it is considered that the formation of precipitates of coarse particles and sticky precipitates composed of hardly water-soluble compounds is effectively suppressed by the formation of a complex between the hardly water-soluble compound and powdered matcha. In addition, when the hardly water-soluble compound forms a complex with powdered matcha and precipitates, the hardly water-soluble compound in the beverage supernatant decreases, and the astringency, bitterness, etc. derived from the hardly water-soluble compound can be expected to be reduced. In addition, precipitates of coarse particles and sticky precipitates formed by hardly water-soluble compounds are coarse particles and coarse precipitates that do not dissolve or disperse in water, so there is a possibility that the hardly water-soluble compound is difficult to be absorbed in the body when ingested. The particles of hardly water-soluble compounds forming a complex with powdered matcha are smaller than the precipitates of coarse particles and sticky precipitates composed of hardly water-soluble compounds. Therefore, it is also expected that the absorbability of the hardly water-soluble compound will be improved by ingesting a beverage containing a complex of the particles of the hardly water-soluble compound and matcha powder. Furthermore, since the hardly water-soluble compound exists in the beverage in the form of a complex (solid) with powdered matcha, it is expected that reactions such as isomerization, decomposition, and polymerization of the compound due to factors such as oxygen, heat, and light during storage will be less likely to occur than in a state where the hardly water-soluble compound is dispersed or dissolved in the beverage as single molecules. As a result, an effect of improving the component stability during storage of the beverage can also be expected.

[0057] The production method of the present invention is useful as a production method for various container-packed beverages containing hardly water-soluble compounds. The container-packed beverage is preferably a container-packed tea beverage (green tea beverage, oolong tea beverage, black tea beverage, barley tea beverage, blended tea beverage, etc.).

[0058] For the sake of clarity, it is noted that in this specification, a numerical range represented by a lower limit value and an upper limit value, i.e., "lower limit value ~ upper limit value", includes those lower limit value and upper limit value. For example, the range represented by "1~2" means 1 or more and 2 or less, and includes 1 and 2. In this specification, the upper limit and the lower limit may be a range in any combination. All the academic documents and patent documents described in this specification are incorporated herein by reference.

[0059] The following aspects are also disclosed in this specification. In the container-packed beverage of the present invention described above, instead of powdered matcha (matcha), water-insoluble particles other than powdered matcha can also be used. As the water-insoluble particles, particles of water-insoluble solids can be used. Examples of the particles of insoluble solids include particles of dietary fiber containing cellulose, fruits and peels of plants (e.g., oranges), cocoa, cereal flours, and insoluble solid particles such as perilla powder.

Examples

[0060] Hereinafter, the present invention will be described in more detail with reference to examples, but this does not limit the scope of the present invention.

[0061] <Measurement method> The content of the poorly water-soluble compound was measured by high performance liquid chromatography. Regarding the content of the poorly water-soluble compound, the amount of the poorly water-soluble compound contained in the sample (the supernatant and precipitate of the sample) (the content of the poorly water-soluble compound in the sample) and the amount of the poorly water-soluble compound contained in the supernatant of the sample (the content of the poorly water-soluble compound in the supernatant) were measured by the following method.

[0062] (Preparation of measurement sample) In the measurement of the content of the poorly water-soluble compound in the sample, the sample diluted 2-fold with 100% ethanol was then centrifuged (13,500 rpm × 5 minutes) to collect the supernatant. This supernatant was used as a measurement sample (measurement sample (1)) for measuring the content of the poorly water-soluble compound in the sample. For the measurement of the content of poorly water-soluble compounds in the supernatant, first, the sample was centrifuged (13,500 rpm × 5 minutes) to collect the supernatant. The collected supernatant was diluted 2-fold with 100% ethanol to obtain a sample for measuring the content of poorly water-soluble compounds in the supernatant (measurement sample (2)). The measurement sample was centrifuged (13,500 rpm × 5 minutes) and analyzed by HPLC.

[0063] (HPLC measurement conditions) Using a high-performance liquid chromatograph (model Vanquish) manufactured by Thermo Fisher Scientific, a packed column Unison UK-C18HT (3 mm φ × 100 mm: Imtakt Co., Ltd.) for octadecyl group-introduced liquid chromatography was installed, and the measurement was carried out by the gradient method at a column temperature of 40°C. Mobile phase A was a distilled aqueous solution containing 0.1% formic acid, and mobile phase B was an acetonitrile solution containing 0.1% formic acid. The sample injection volume was 2 μL, the flow rate was 0.8 mL / min, and the measurement was carried out under the condition that the wavelength of the UV detector was 280 nm. Gradient conditions (v / v%) 0 min: 0% of mobile phase B, 0.5 min: 0% of mobile phase B, 4.5 min: 100% of mobile phase B, 6.4 min: 100% of mobile phase B, 6.5 min: 0% of mobile phase B

[0064] For the measurement of isoxanthohumol, isoxanthohumol (manufactured by Tokyo Chemical Industry Co., Ltd.) was used as the standard substance. For the measurement of quercetin, curcumin, resveratrol, and sesamin, quercetin (manufactured by Tokyo Chemical Industry Co., Ltd.), curcumin (manufactured by Tokyo Chemical Industry Co., Ltd.), resveratrol (manufactured by Tokyo Chemical Industry Co., Ltd.), and sesamin (manufactured by Tokyo Chemical Industry Co., Ltd.) were used as the standard substances, respectively. The measured value obtained from the measurement of measurement sample (1) was taken as the content of poorly water-soluble compounds in the sample. The measured value obtained from the measurement of measurement sample (2) was taken as the content of poorly water-soluble compounds in the supernatant. From the measured values, the ratio (100 × content of poorly water-soluble compounds in the supernatant / content of poorly water-soluble compounds in the sample) (%) of the content of poorly water-soluble compounds in the sample supernatant to the content of poorly water-soluble compounds in the sample was determined.

[0065] The pH (25 °C) was measured using a pH meter (product name: Desktop pH Meter F51, manufactured by Horiba, Ltd.). The Brix was measured using a digital refractometer, model number: PR-101α, manufactured by ATAGO Co., Ltd.

[0066] <Raw materials> In the following examples, a sample was prepared using a commercially available green tea beverage (hereinafter abbreviated as green tea beverage A), which is a soft drink. Green tea beverage A does not contain powdered matcha. The appearance of green tea beverage A was clear without turbidity or precipitation. The Brix of green tea beverage A was 0.3. Unless otherwise specified, powdered matcha manufactured by Fushuien Co., Ltd. was used as matcha.

[0067] The following were used as poorly water-soluble compounds. Isoxanthohumol raw material: Iso-XanhoFlav, manufactured by Hopsteiner (content of the related component (isoxanthohumol): 87%) Sesamin, colosolic acid, quercetin, resveratrol, and curcumin: manufactured by Tokyo Chemical Industry Co., Ltd. Unless otherwise specified, hydroxypropyl cellulose (hereinafter referred to as HPC) manufactured by Nippon Soda Co., Ltd. (CELNY, SSL, molecular weight 40,000) was used as HPC.

[0068] Isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid were not contained in green tea beverage A, matcha, and cellulose-based emulsifiers (HPC, hydroxypropyl methylcellulose, methylcellulose) used in the examples. Therefore, in the following examples, the blending amounts of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid corresponded to the contents of these in the sample.

[0069] <Example 1> Control sample 1 was prepared by the following method. Using the formulation shown in Table 1 (w / v%), green tea beverage A and isoxanthohumol raw material were mixed to prepare a raw material composition, which was filled into a transparent glass vial (50 mL). The cap of the glass vial was closed and heated in an autoclave at 115°C for 5 minutes to obtain control sample 1.

[0070] Samples 1 to 15 were prepared by the following method. Using the formulation shown in Table 1 (w / v%), green tea beverage A, isoxanthohumol raw material and matcha were mixed to prepare a raw material composition, which was filled into a transparent glass vial (50 mL). The cap of the glass vial was closed and heated in an autoclave at 115°C for 5 minutes to obtain samples 1 to 7. Samples 8 to 15 were obtained in the same manner as sample 1, except that green tea beverage A, isoxanthohumol raw material, matcha and HPC were mixed to prepare a raw material composition using the formulation shown in Table 1 (w / v%). After allowing the obtained samples and the control sample to stand at room temperature for 1 day, appearance evaluation was performed. Also, the isoxanthohumol content in the samples and the isoxanthohumol content in the sample supernatant were measured by the above method. The pH of the samples was in the range of pH 6.0 to 6.5 immediately after heating and became pH 5.0 to 6.5 after storage at room temperature.

[0071] (Appearance evaluation) For the criteria of appearance evaluation, only matcha was mixed with green tea beverage A to prepare a matcha-containing beverage (matcha addition amount: 0.03% by weight based on green tea beverage A). The obtained matcha-containing beverage was placed in a transparent glass vial and the appearance was visually confirmed. Immediately after preparation, the matcha in the matcha-containing beverage was uniformly dispersed in the beverage and had a natural turbidity. After preparation, the matcha-containing beverage allowed to stand at room temperature for 1 day was used as the reference beverage, and evaluation was performed based on its appearance. The reference beverage had a natural turbidity in the supernatant and matcha (fine particles) was precipitated at the bottom of the glass vial.

[0072] The appearance of the samples was visually evaluated in 5 grades according to the following criteria (1 to 5 points). (Evaluation criteria) 1 point: Clear and no precipitation 2 points: Appearance similar to the reference beverage (turbidity similar to the reference beverage and particulate precipitation similar to matcha tea) 3 points: Greater turbidity than the reference beverage, but particulate precipitation (natural precipitation) similar to the precipitation (matcha tea) in the reference beverage 4 points: Turbidity similar to the reference beverage, but precipitation of coarse particles and / or sticky transparent crystals of isoxanthohumol deposited at the bottom of the glass vial (unnatural precipitation) 5 points: Greater turbidity than the reference beverage, and precipitation of coarse particles and / or sticky transparent crystals of isoxanthohumol deposited at the bottom of the glass vial (unnatural precipitation)

[0073] The results are shown in Table 1. In Table 1, Tables 3-5 and 8-9 described below, "IX(%) in supernatant" is the ratio of the isoxanthohumol content in the sample supernatant to the isoxanthohumol content in the sample (100 × isoxanthohumol content in supernatant / isoxanthohumol content in sample) (%). Matcha / IX is the weight ratio of matcha powder to isoxanthohumol, and HPC / IX is the weight ratio of HPC to isoxanthohumol.

[0074]

Table 1

[0075] In Control Sample 1, precipitation of coarse particles (unnatural precipitation) formed by the deposition of isoxanthohumol was deposited at the bottom of the glass vial. Also, in Control Sample 1, the ratio of the isoxanthohumol content in the supernatant (IX(%) in supernatant) was higher than that of the sample. The lower the ratio of the isoxanthohumol content in the supernatant, the lower the ratio of isoxanthohumol in the supernatant, in other words, the higher the ratio of isoxanthohumol present in the precipitate. The more isoxanthohumol dissolved in the supernatant, the more flavor such as bitterness and astringency derived from isoxanthohumol can be felt during drinking. The appearances of Samples 1 to 15 containing matcha were the same as those of matcha-containing beverages (having natural turbidity and fine-particle-like precipitates similar to matcha (natural precipitates)), or had greater turbidity than matcha-containing beverages, but the precipitates were fine-particle-like natural precipitates similar to the precipitates of matcha-containing beverages (matcha). For Samples 8 to 15 containing matcha and HPC, the proportion of isoxanthohumol in the supernatant was even lower.

[0076] <Example 2> The raw material composition was prepared and heated in the same manner as in the preparation of the samples in Example 1, except that the formulation (w / v%) was the formulation shown in Table 2, to prepare Samples 16 to 17 and Control Samples 2 to 3. After allowing the obtained samples and control samples to stand at room temperature for 1 day, microscopic observation and measurement of particle size distribution were performed.

[0077]

Table 2

[0078] For microscopic observation, an optical microscope (Keyence Corporation optical microscope, VHX-7000) was used. The sample was placed on a hemocytometer (WATSON), and microscopic observation was performed at a magnification of 2500 times, and a micrograph was taken.

[0079] Using a particle size distribution analyzer (HORIBA, LA-950), the sample was measured by the laser diffraction scattering method. In this measurement method, the particles in the sample are dispersed and the particle size distribution is measured.

[0080] Figures 1A, 1B, 1C, and 1D are optical micrographs of the samples (magnification 2500 times, Figure 1A: Control Sample 2, Figure 1B: Control Sample 3, Figure 1C: Sample 16, Figure 1D: Sample 17). Figure 1A shows the microscopic observation results of a beverage containing matcha. Figure 1B shows the microscopic observation results of a beverage containing isoxanthohumol alone. The particles shown in Figure 1B are particles of isoxanthohumol. From Figure 1B, it was confirmed that in the beverage containing isoxanthohumol, isoxanthohumol molecules were combined to form coarse particles. In Fig. 1C, a complex formed from matcha (Fig. 1A) and particles of isoxanthohumol was confirmed. From Fig. 1C, it can be seen that when a composition containing isoxanthohumol (poorly water-soluble polyphenol), powdered matcha, and an aqueous medium is heated, the resulting composition contains a complex of matcha and isoxanthohumol. In Fig. 1D, similar to Fig. 1C, it can be seen that when HPC is added in addition to matcha, a complex of matcha and isoxanthohumol is also formed.

[0081] Figs. 2, 3, and 4 show the measurement results of particle diameters using a particle size distribution analyzer. Fig. 2 is for control sample 2, Fig. 3 is for control sample 3, and Fig. 4 is for sample 16. In Fig. 2, particles of matcha were confirmed in the particle diameter range of 3 to 300 μm. The peak at 100 μm disappeared after ultrasonic treatment, so it was considered to be a binder between matcha particles. The volume-based median diameter of matcha in control sample 2 shown in Fig. 2 was 78 μm. In Fig. 3, particles in the particle diameter range of 10 to 2000 μm were confirmed, and these particles did not disappear after ultrasonic treatment. It was considered that there were coarse particles in which isoxanthohumol precipitated and was difficult to disperse or dissolve in the beverage. The volume-based median diameter of isoxanthohumol particles in control sample 3 shown in Fig. 3 was 97 μm. In Fig. 4, particles of matcha and particles of isoxanthohumol were confirmed in the particle diameter range of 3 to 20 μm. Although it was assumed that composite particles of matcha and isoxanthohumol confirmed by microscopic observation would be observed, the binding between matcha particles and isoxanthohumol particles in the composite particles was weak, and during the particle size distribution measurement, the binding of the composite particles was separated, and it was considered that the particles of both were detected. The volume-based median diameter of the particles in control sample 4 shown in Fig. 4 was 8 μm.

[0082] <Example 3> A raw material composition was prepared and heated in the same manner as in the preparation of the sample of Example 1, except that the compounding prescription (w / v%) was the prescription shown in Table 3, to prepare Samples 18 to 23. After allowing the obtained samples to stand at room temperature for 2 days, appearance evaluation and measurement of the isoxanthohumol content (content in the beverage and content in the beverage supernatant) were performed in the same manner as in Example 1. The results are shown in Table 3. Samples 18 to 23 all had a natural turbidity in the form of fine particles, similar to the matcha-containing beverage.

[0083]

Table 3

[0084] From Examples 1 to 3, by blending powdered matcha, the formation of unnatural precipitates (precipitates of coarse particles composed of isoxanthohumol and / or sticky precipitates) caused by isoxanthohumol, a poorly water-soluble polyphenol, was suppressed. From Example 2, isoxanthohumol added to the green tea beverage dissolves in the beverage by heating, but becomes supersaturated by cooling and partially precipitates. The precipitated isoxanthohumol molecules bind to each other, forming coarse particles, and a part adheres to the container to form a sticky transparent precipitate. On the other hand, matcha did not change during heating. When isoxanthohumol dissolved by heating precipitated, a complex was formed between the precipitated isoxanthohumol and matcha due to the presence of powdered matcha. It is considered that the precipitation of isoxanthohumol was promoted by matcha, and the isoxanthohumol content in the supernatant decreased compared to the case without matcha. Also, it is considered that the use of hydroxypropyl cellulose promoted the binding between matcha and isoxanthohumol. And since the binding between isoxanthohumol molecules was suppressed by matcha, the formation of unnatural precipitates (precipitates of coarse particles and sticky precipitates) caused by isoxanthohumol was suppressed.

[0085] <Example 4> Samples were prepared by changing the types of matcha. Except that the formulation (w / v%) was the formulation shown in Table 4, the raw material composition was prepared and heated in the same manner as in the preparation of the sample of Example 1 to prepare Samples 24 to 27. After the obtained samples were allowed to stand at room temperature for 3 hours, appearance evaluation and measurement of the isoxanthohumol content (content in the sample and content in the sample supernatant) were performed in the same manner as in Example 1. The results are shown in Table 4. In the samples shown in Table 4, the weight ratio of matcha powder to isoxanthohumol was 8.6 in all cases.

[0086]

Table 4

[0087] For Matcha A to D, four types of matcha from different manufacturers were used. As shown in Table 4, regardless of the type of matcha, Samples 24 to 27 had a natural appearance similar to that of matcha-containing beverages.

[0088] <Example 5> Except that the formulation (w / v%) was the formulation shown in Table 5, the raw material composition was prepared and heated in the same manner as in the preparation of the sample of Example 1 to prepare Samples 28 to 41. After the obtained samples were allowed to stand at room temperature for 3 days, appearance evaluation and measurement of the isoxanthohumol content (content in the sample and content in the sample supernatant) were performed in the same manner as in Example 1. The results are shown in Table 5. In the samples shown in Table 5, the weight ratio of matcha powder to isoxanthohumol was 4.9 in all cases.

[0089]

Table 5

[0090] In Table 5, Methocel is hydroxypropylmethylcellulose (trade name Methocel SE-06) manufactured by Shin-Etsu Chemical Co., Ltd., MCE-4 is methylcellulose (trade name Methocel MCE-4) manufactured by Shin-Etsu Chemical Co., Ltd., and Methocel E19 is methylcellulose (trade name Methocel E19) manufactured by Cargill. When a cellulose-based emulsifier was added in addition to matcha, the proportion of isoxanthohumol in the supernatant decreased further.

[0091] <Example 6> As poorly water-soluble compounds, isoxanthohumol, sesamin, quercetin, corosolic acid, resveratrol, and curcumin were used. A raw material composition was prepared and heated in the same manner as in the preparation of the sample of Example 1, except that the formulation (w / v%) was the formulation shown in Tables 6 to 7, to prepare Samples 42 to 53 and Control Samples 4 to 10. Immediately after this heating, the content of the poorly water-soluble compound in the beverage (the content in the beverage and the content in the beverage supernatant) was measured. Furthermore, after allowing the obtained samples to stand at room temperature for 2 days, appearance evaluation, measurement of the content of the poorly water-soluble compound in the samples (the content in the samples and the content in the sample supernatants), and measurement of Brix were performed. The appearance evaluation was performed in the same manner as in Example 1, except that the criteria for 4 points and 5 points were as follows. Also, microscopic observation was performed on the samples allowed to stand at room temperature for 2 days using an optical microscope. 4 points: Similar turbidity to the reference beverage, but precipitation of coarse particles of the poorly water-soluble compound and / or precipitation of sticky transparent crystals (unnatural precipitation) at the bottom of the glass vial 5 points: Greater turbidity than the reference beverage, and precipitation of coarse particles of the poorly water-soluble compound and / or precipitation of sticky transparent crystals (unnatural precipitation) at the bottom of the glass vial

[0092] The results are shown in Tables 6 to 7. In Table 6, "content in supernatant (%)" is the ratio of the content of the poorly water-soluble compound in the sample supernatant to the content of the poorly water-soluble compound in the sample (100 × content of the poorly water-soluble compound in the supernatant / content of the poorly water-soluble compound in the sample) (%). Matcha / poorly water-soluble compound is the weight ratio of matcha powder to the poorly water-soluble compound used. HPC / poorly water-soluble compound is the weight ratio of HPC to the poorly water-soluble compound used.

[0093]

Table 6

[0094]

Table 7

[0095] The appearance photos of the samples are shown in FIGS. 5, 6, 7, 8, 9, and 10. The upper photos are taken from the side of the container, and the lower photos are taken from the bottom of the container. PGT is the sample with matcha added. FIG. 5 shows the appearance photo of the sample containing isoxanthohumol (IX). In FIG. 5, "PGT" is control sample 4, "IX" is control sample 5, "IX + PGT" is sample 42, and "IX + PGT + HPC" is sample 47.

[0096] FIG. 6 shows the appearance photo of the sample containing quercetin (QU). In FIG. 6, "QU" is control sample 6, "QU + PGT" is sample 43, and "QU + PGT + HPC" is sample 48. FIG. 7 shows the appearance photo of the sample containing curcumin (CU). In FIG. 7, "CU" is control sample 7, "CU + PGT" is sample 44, and "CU + PGT + HPC" is sample 49.

[0097] FIG. 8 shows the appearance photo of the sample containing sesamin (SE). In FIG. 8, "SE" is control sample 8, "SE + PGT" is sample 45, and "SE + PGT + HPC" is sample 50. FIG. 9 shows the appearance photo of the sample containing resveratrol (RE). In FIG. 9, "RE" is control sample 9, "RE + PGT" is sample 46, and "RE + PGT + HPC" is sample 51. FIG. 10 shows the appearance photo of the sample containing corosolic acid (CO). In FIG. 10, "CO" is control sample 10, "CO + PGT" is sample 52, and "CO + PGT + HPC" is sample 53.

[0098] As shown in FIGS. 5 to 10, in control samples 5 to 10 to which only the poorly water-soluble compound was added, precipitates of coarse particles in which the poorly water-soluble compound precipitated and / or sticky precipitates were formed. These precipitates did not disperse even when shaken. The precipitates in samples 42 to 53 to which matcha was added together with the poorly water-soluble compound were in the form of fine particles like matcha-containing beverages and dispersed when gently vibrated.

[0099] For microscopic observation, an optical microscope (Matsuden Co., Ltd., SH350TC-2R) was used. The sample was placed on a hemocytometer (WATSON), observed under a microscope, and a micrograph was taken. FIG. 11 shows micrographs of the sample containing quercetin (upper row) and the sample containing curcumin (lower row) (magnification: 1500 times). The left of the upper row in FIG. 11 (QU(-)) is control sample 6, the right of the upper row in FIG. 11 (QU(+)) is sample 43, the left of the lower row in FIG. 11 (CU(-)) is control sample 7, and the right of the upper row (CU(-)) is a micrograph of sample 44.

[0100] FIG. 12 shows micrographs of the sample containing sesamin (magnification: 1500 times). FIG. 12A is control sample 8, FIG. 12B is sample 45, and FIG. 12C is sample 50. FIG. 13 shows micrographs of the sample containing resveratrol (magnification: 1500 times). FIG. 13A is control sample 9, FIG. 13B is sample 46, and FIG. 13C is sample 51. FIG. 14 shows micrographs of the sample containing corosolic acid (magnification: 1500 times). FIG. 14A is control sample 10, FIG. 14B is sample 52, and FIG. 14C is sample 53.

[0101] From the micrographs of control samples 11 to 14, for poorly water-soluble compounds other than isoxanthohumol, coarse particles in which the poorly water-soluble compounds were combined were also formed. When matcha was added together with the poorly water-soluble compound, a complex formed from matcha and the particles of the poorly water-soluble compound could be confirmed. It was considered that the formation of unnatural precipitates (precipitates of coarse particles and sticky precipitates) caused by the poorly water-soluble compound was suppressed by the formation of the complex of matcha and the poorly water-soluble compound.

[0102] <Example 7> Using the formulation shown in Table 8 (w / v%), green tea beverage A, isoxanthohumol raw material, matcha, and HPC were mixed to prepare a raw material composition. The raw material composition was filled into glass vials and heated in an autoclave at the temperature and for the time shown in Table 8 to obtain Samples 54 to 59. In the samples shown in Table 8, the weight ratio of matcha powder to isoxanthohumol was 4.9, and the weight ratio of HPC to isoxanthohumol was 0.66. After the obtained samples were allowed to stand at room temperature for 3 days, appearance evaluation and measurement of the isoxanthohumol content (content in the beverage and content in the beverage supernatant) were performed in the same manner as in Example 1. The results are shown in Table 8.

[0103]

Table 8

[0104] After standing at room temperature for 2 days, the beverages of Samples 54 to 59 all had the same appearance as the reference beverage (beverage containing matcha) (the same turbidity as the matcha-containing beverage and the same fine particulate precipitate as matcha). When Samples 54 to 59 were observed under a microscope in the same manner as in Example 2, complexes (particle size 5 to 300 μm) formed from particles of matcha and isoxanthohumol were contained in Samples 54 to 59. The particle size (Feret diameter) of the complexes was measured at 1500 times magnification using an optical microscope. Also in Examples 2 to 7, the pH of the samples was in the range of pH 6.0 to 6.5 immediately after heating and became pH 5.0 to 6.5 after storage at room temperature.

[0105] <Reference Example 1> The water-insoluble components contained in orange juice were prepared by the following method. The supernatant of commercially available 100% fruit juice concentrated and reconstituted orange juice (raw material: orange) was discarded by decantation, and the precipitate was collected with distilled water and centrifuged at 10000 rpm for 5 min to collect the precipitate (water-insoluble components). The obtained precipitate was dried to obtain a water-insoluble powder. This water-insoluble powder (hereinafter referred to as orange juice precipitate) was used in the following experiments.

[0106] Using the formulation shown in Table 9 (w / v%), green tea beverage A and isoxanthohumol raw material were mixed to prepare a raw material composition, which was filled into a transparent glass vial (50 mL). The cap of the glass vial was closed and heated in an autoclave at 115°C for 5 minutes to obtain control sample 11. Control samples 12 and 13 were prepared in the same manner as control sample 12, except that green tea beverage A and orange juice precipitate were mixed to prepare a raw material composition using the formulation shown in Table 9 (w / v%).

[0107] Samples 60 to 63 were prepared by the following method. Using the formulation shown in Table 9 (w / v%), green tea beverage A, isoxanthohumol raw material and orange juice precipitate were mixed to prepare a raw material composition, which was filled into a transparent glass vial (50 mL). The cap of the glass vial was closed and heated in an autoclave at 115°C for 5 minutes to obtain samples 60 and 62. Samples 61 and 63 were obtained in the same manner as sample 60, except that green tea beverage A, isoxanthohumol raw material, orange juice precipitate and HPC were mixed to prepare a raw material composition using the formulation shown in Table 9 (w / v%). After allowing the obtained samples to stand at room temperature for 3 days, appearance evaluation was carried out in the same manner as in Example 1. In addition, the isoxanthohumol content in the samples and the isoxanthohumol content in the sample supernatant were measured.

[0108] (Appearance evaluation) For the criteria of appearance evaluation, only orange juice precipitate was mixed into green tea beverage A to prepare a beverage containing orange juice precipitate (amount of orange juice precipitate added: 0.5% by weight based on green tea beverage A). The obtained beverage containing orange juice precipitate was placed in a transparent glass vial and the appearance was visually confirmed. Immediately after preparation, the beverage containing orange juice precipitate had orange juice precipitate (fine particles) uniformly dispersed in the beverage and had a natural turbidity. After preparation, the beverage containing orange juice precipitate allowed to stand at room temperature for 1 day was used as a reference beverage, and evaluation was carried out based on its appearance. The reference beverage had a natural turbidity in the supernatant and orange juice precipitate (fine particles) precipitated at the bottom of the glass vial. The appearance evaluation of the samples was carried out visually according to the following criteria (1 to 5 points). (Evaluation Criteria) 1 point: Clear and no precipitation 2 points: Appearance similar to the reference beverage (turbidity similar to orange juice sediment and particulate sediment similar to the said sediment) 3 points: More turbid than the reference beverage, but particulate sediment (natural sediment) similar to the sediment of the reference beverage (orange juice sediment) 4: Turbidity similar to the reference beverage, but precipitation of coarse particles of isoxanthohumol deposited at the bottom of the glass vial or precipitation of sticky transparent crystals (unnatural precipitation) 5: More turbid than the reference beverage, and precipitation of coarse particles of isoxanthohumol deposited at the bottom of the glass vial or precipitation of sticky transparent crystals (unnatural precipitation)

[0109] The results are shown in Table 9.

[0110]

Table 9

[0111] Photographs of the appearance of the samples are shown in FIGS. 15 and 16. In FIG. 15, "IX" is Control Sample 11, "OR(0.5)" is Control Sample 12, "IX+OR(0.5)" is Sample 60, and "IX+OR(0.5)+HPC" is Sample 61. In FIG. 16, "IX" is Control Sample 11, "OR(0.1)" is Control Sample 13, "IX+OR(0.1)" is Sample 62, and "IX+OR(0.1)+HPC" is Sample 63. Photomicrographs of the samples are shown in FIG. 17 (all at 1500 times magnification). The microscopic observation was performed in the same manner as in Example 6. FIG. 17A is Control Sample 13, FIG. 17B is Sample 62, and FIG. 17C is Sample 63. By using orange juice sediment, the formation of unnatural precipitation caused by isoxanthohumol could also be suppressed.

Claims

1. A container-packed beverage containing powdered matcha, wherein the container-packed beverage contains at least one poorly water-soluble compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound is 0.003 to 0.1 w / v%. A container-packed beverage.

2. The container-packed beverage according to claim 1, wherein the content of powdered matcha is 0.01 w / v% or more.

3. The container-packed beverage according to claim 1 or 2, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid.

4. The container-packed beverage according to claim 1 or 2, further comprising a cellulose-based additive.

5. The container-packed beverage according to claim 4, wherein the content of the cellulose-based additive is 0.001 to 0.1 w / v%.

6. The container-packed beverage according to claim 1 or 2, wherein at least a part of the poorly water-soluble compound and the powdered matcha is contained in the beverage as composite particles composed of particles of the poorly water-soluble compound and powdered matcha.

7. The container-packed beverage according to claim 1 or 2, which is produced through a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium.

8. A method for producing a container-packed beverage, comprising a step of heating a raw material composition containing powdered matcha, a poorly water-soluble compound, and an aqueous medium, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of polyphenols, terpenoids, and phenylpropanoids, and the content of the poorly water-soluble compound in the raw material composition is 0.003 to 0.1 w / v%.

9. The production method according to claim 8, wherein the content of powdered matcha in the raw material composition is 0.01 w / v% or more.

10. The production method according to claim 8 or 9, wherein the poorly water-soluble compound is at least one compound selected from the group consisting of isoxanthohumol, quercetin, curcumin, resveratrol, sesamin, and colosolic acid.

11. The production method according to claim 8 or 9, wherein the raw material composition further comprises a cellulose-based additive.

12. The production method according to claim 11, wherein the content of the cellulose-based additive in the raw material composition is 0.001 to 0.1 w / v%.

13. The production method according to claim 8 or 9, wherein the heating temperature is 100°C or higher.

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