Food and drink packed in sealed container

Abstract

To provide a coffee raw material or tea-based raw material-containing food and drink packed in a sealed container, containing oligopeptide and having high long-term storage stability.SOLUTION: A food and drink packed in a sealed container comprises a sealed container and a coffee raw material or a tea-based raw material-containing food and drink stored in the sealed container, contains oligopeptide having a sequence of methionine-lysine-proline, and satisfies at least one of the following (a) and (b): (a) vitamin C is further contained; and (b) 1 mg or more and 30 mg or less of caffeine is contained per 100 mL of the food and drink.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food or drink in a sealed container. [Background technology]

[0002] Foods and beverages such as coffee, tea, and other beverages in sealed containers are widely available due to their portability. In addition, in the food and beverage sector, development of foods for specified health uses and foods with functional claims, which contain ingredients that provide various additional functions, is progressing.

[0003] For example, Patent Document 1 discloses a coffee drink containing basic amino acids such as arginine. Basic amino acids are said to be useful components for anti-aging, preventing lifestyle-related diseases, recovering from fatigue, and improving bodily functions such as secreting growth hormone. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-096056 Summary of the Invention [Problem to be solved by the invention]

[0005] Known components that provide additional functions include oligopeptides that have anxiolytic, sleep-improving, or antidepressant effects, oligopeptides that lower systolic blood pressure, etc. From the perspective of enabling consumers to easily ingest oligopeptides that provide the desired additional functions, the development of food and beverage products in sealed containers containing oligopeptides would be beneficial.

[0006] In developing a food or beverage product in a sealed container containing an oligopeptide, the inventors discovered a new problem: when a food or beverage product containing coffee or tea-based ingredients is mixed with an oligopeptide and stored in a sealed container for a long period of time, the amount of the oligopeptide decreases over time. An object of the present invention is to provide a food or beverage product in a sealed container that contains an oligopeptide and a coffee or tea-based ingredient and has high long-term storage stability. [Means for solving the problem]

[0007] The present invention includes the following aspects. [1] A sealed container and a food or beverage containing coffee ingredients or tea ingredients contained in the sealed container, The food or drink contains an oligopeptide having a methionine-lysine-proline sequence, The food or drink in a sealed container satisfies at least one of the following (a) and (b): (a) Also contains Vitamin C. (b) The food or beverage contains 1 mg or more and 30 mg or less of caffeine per 100 mL of the food or beverage. [2] The food or beverage in a sealed container described in [1], wherein the oligopeptide is contained in an amount of 20 μg or more per 100 mL of the food or beverage. [3] The food or drink in a sealed container according to [1] or [2], wherein the food or drink satisfying (a) contains 14 to 1250 parts by mass of vitamin C per 100 parts by mass of caffeine. [4] The food or drink in a sealed container according to any one of [1] to [3], wherein the food or drink satisfying (a) further contains the caffeine and contains 10 mg or more but less than 100 mg of vitamin C per 100 mL of the food or drink. [5] A food or beverage in a sealed container according to any one of [1] to [4], wherein, when the mass of the oligopeptide at the time of mixing it as an ingredient in the food or beverage is taken as 100%, the residual rate of the oligopeptide is 30% or more after storage for 2 months after filling the food or beverage into the sealed container. [Effects of the Invention]

[0008] According to the above aspect, it is possible to provide a food or drink in a sealed container containing coffee ingredients or tea ingredients, which contains an oligopeptide and has high long-term storage stability. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a schematic diagram of a food or beverage in a sealed container according to one embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0010] Preferred embodiments for carrying out the present invention will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present disclosure, and the scope of the present technology is not to be interpreted narrowly by this. Note that in this specification, when a numerical range is expressed as "lower limit to upper limit," it means that both the upper limit and the lower limit are included.

[0011] In one embodiment of the present invention, a food or beverage in a sealed container comprises a sealed container and a food or beverage containing coffee ingredients or tea-based ingredients contained in the sealed container, wherein the food or beverage contains an oligopeptide having the sequence methionine-lysine-proline.

[0012] 1 is a schematic diagram of a food or drink in a sealed container according to one embodiment of the present invention. The food or drink in a sealed container 1 has a sealed container 12 and a food or drink 11 contained in the sealed container 12.

[0013] The food and drink 11 includes at least one of a beverage and a food. The food and drink 11 is not particularly limited as long as it is a food and drink containing coffee ingredients or tea-based ingredients. For example, beverages include coffee, decaffeinated coffee, tea, and caffeinated soft drinks. Teas include black tea, green tea, and oolong tea. Foods include gel-like foods and jelly-like foods obtained by adding a coagulant such as agar or gelatin to the above beverages.

[0014] When a food or beverage contains a coffee ingredient, the coffee ingredient may be, for example, coffee beans or a material derived from coffee beans. The coffee beans may be those that have been subjected to processing such as screening, roasting, and grinding. Examples of coffee bean-derived materials include coffee extract and instant coffee. The coffee extract is obtained, for example, by extracting coffee beans. Specifically, the coffee extract may be a green coffee bean extract obtained by extracting green coffee beans, or a coffee bean extract obtained by extracting roasted coffee beans with hot water.

[0015] The coffee ingredients may be decaffeinated. A decaffeinated coffee ingredient (also referred to as a decaffeinated coffee ingredient) is a coffee ingredient from which 90% by mass or more of the caffeine contained in the coffee ingredient has been removed. A decaffeinated coffee ingredient can be obtained by removing the caffeine from the coffee ingredient (e.g., coffee beans) using a conventional method such as the Swiss water process. For example, a decaffeinated coffee extract can be obtained by extracting coffee beans from which 90% by mass or more of the caffeine contained in the coffee beans has been removed.

[0016] As a method for extracting coffee beans, for example, a known extraction method can be applied, such as a drip method using paper or flannel, a boiling method, an espresso method, or a siphon method, but is not particularly limited to these.

[0017] The coffee bean varieties are not particularly limited, and examples include Arabica, Robusta, and Liberica. Coffee bean origins include Brazil, Colombia, Tanzania, Mocha, Mandheling, Blue Mountain, and Guatemala. These coffee beans may be one or more varieties, or a blend of multiple varieties or multiple origins. The roasting level (L) of the coffee beans is not particularly limited, but an L of about 15 to 20 is preferred.

[0018] When a food or beverage contains tea-based ingredients, the tea-based ingredients may be tea leaves or an extract obtained by extracting tea leaves. Examples of tea leaves include the leaves and stems of the tea plant (Camellia sinensis), an evergreen shrub of the Theaceae family. Examples of tea leaves also include ingredients for non-tea teas such as barley tea, buckwheat tea, herbal tea, yerba mate tea, and corn tea, specifically roasted barley seeds, buckwheat seeds, dried herbs, yerba mate leaves, and corn seeds. Examples of tea leaves also include ingredients for flower teas such as jasmine tea, specifically tea leaves that have absorbed the aroma of jasmine flowers. There are various types of tea leaves depending on the tea-making method, such as roasting and fermentation, and any of these types can be applied to the present application. For example, tea leaves such as green tea, black tea, black tea, and green tea (also known as oolong tea) can be used. The tea-based extract may use one or more of these ingredients.

[0019] The extract can be produced by applying a known extraction method to the tea leaves, for example, such as a simple steeping method, a packed tower method, or a kneader method, but is not particularly limited thereto.

[0020] Examples of solvents used in extracting tea or coffee include water, carbonated water, and lower alcohols having 1 to 3 carbon atoms such as methyl and ethyl alcohols, and one or more selected from these can be used. Among these aqueous solvents, water is preferred. The aqueous solvent preferably contains at least 50% (v / v) water, more preferably 80% or more water, even more preferably 90% or more water, and more preferably substantially 100% water.

[0021] The temperature of the solvent during extraction is not particularly limited, and is preferably 20 to 140° C., more preferably 50 to 130° C., even more preferably 60 to 120° C., more preferably 80 to 110° C., and more preferably 90 to 100° C. During extraction, pressure may be applied as appropriate, in which case the temperature can be set to above 100° C.

[0022] As used herein, an oligopeptide having a methionine-lysine-proline sequence refers to a peptide containing 3 to 20 amino acids. The number of amino acids contained in an oligopeptide having a methionine-lysine-proline sequence is preferably 3 to 15, more preferably 3 to 10, and particularly preferably 3 to 5. An example is the tripeptide consisting of methionine-lysine-proline (hereinafter sometimes referred to as tripeptide MKP) described in WO 2003 / 044044. Furthermore, the oligopeptide having a methionine-lysine-proline sequence may be one type, or two or more types.

[0023] The oligopeptide having the sequence methionine-lysine-proline is preferably contained in an amount of 10 μg or more per 100 mL of food or beverage, more preferably 20 μg or more, and preferably 2000 μg or less, 1750 μg or less, 1500 μg or less, 1250 μg or less, or 1000 μg or less, with a preferred range being 10 to 2000 μg, more preferably 20 to 2000 μg, and particularly preferably 20 to 1000 μg. When the oligopeptide having the sequence methionine-lysine-proline is contained in an amount of 2000 μg or less per 100 mL of food or beverage, the bitterness characteristic of peptides is suppressed and the flavor is favorable.

[0024] The food or beverage may contain oligopeptides other than the oligopeptide having the sequence methionine-lysine-proline. The total amount of the oligopeptide having the sequence methionine-lysine-proline and the other oligopeptides is preferably 10 to 2000 mg per 100 mL of food, and more preferably 20 to 2000 mg per 100 mL of food. When the total amount of the oligopeptide having the sequence methionine-lysine-proline and the other oligopeptides is 2000 mg or less per 100 mL of food or beverage, the bitterness specific to peptides is suppressed, resulting in a preferable flavor.

[0025] When the oligopeptide contained in the food or drink is a tripeptide consisting of methionine-lysine-proline, it can be measured as follows. <Measurement of oligopeptide content> (a) A liquid sample containing an oligopeptide is diluted and dissolved in ultrapure water to a concentration of 50 μL / mL, and filtered through a polyethersulfone ultrafiltration membrane with a molecular weight cutoff of 3 kDa (manufactured by Nippon Pall Corporation). LC / MS analysis is performed on the filtrate as the sample solution under the measurement conditions described below. Meanwhile, solutions of chemically synthesized standard peptides (e.g., manufactured by Peptide Institute), a tripeptide consisting of methionine-lysine-proline to be measured, are prepared at several concentrations, and LC / MS analysis is performed under the measurement conditions described below to create a calibration curve.

[0026] Among the peaks obtained by analyzing the sample solution, those with the same molecular weight and retention time as the standard peptide are identified as having the same sequence as the standard peptide. By comparing the peak area of ​​the standard peptide with the peak area of ​​the sample solution, the content of the oligotripeptide in the sample solution is calculated using the following formula (1):

[0027] Oligopeptide content (mg / 100 mL of food or beverage) = [measured oligopeptide content (mg) in the obtained food or beverage] / [volume of the obtained food or beverage (mL)] × 100 (1)

[0028] In formula (1), [measured amount of oligopeptide in obtained food or drink (mg)] is the measured value of the oligopeptide in the sample solution by "LC / MS measurement" described below.

[0029] ·LC / MS equipment Mass spectrometer: Q Exactive Focus (Thermo Fisher Scientific). High-performance liquid chromatograph: Vanquish Binary Pump F (Thermo Fisher Scientific). Column: XBridge BEH300 C18 φ2.1 mm × 250 mm, 3.5 μm (Waters).

[0030] LC / MS measurement conditions Mobile phase A: 0.1v / v% formic acid-water solution Mobile phase B: 0.1v / v% formic acid-acetonitrile solution Time program: 2%B (0 min) - 15%B (6 min) - 40%B (10 min) - 80%B (12 min) - 80%B (14 min) - 2%B (15 min) - STOP (30 min). Sample injection volume: 10 μL, column temperature: 40°C, liquid flow rate: 200 μL / m Analysis mode: PRM measurement. Product Mass: m / z=260.10(Parent m / z = 375.21)

[0031] The above-mentioned method measures the content of the methionine-lysine-proline tripeptide, but if the food or beverage contains two or more oligopeptides with the methionine-lysine-proline sequence, two or more chemically synthesized standard peptides are used, calibration curves are created for each, and the content of each oligopeptide is determined.

[0032] When an oligopeptide having a methionine-lysine-proline sequence is contained in a food or beverage containing coffee ingredients or tea-based ingredients, the amount of the oligopeptide having a methionine-lysine-proline sequence may decrease over time. In the present invention, in order to suppress the decrease over time of the oligopeptide having a methionine-lysine-proline sequence, the food or beverage satisfies at least one of the following (a) and (b):

[0033] (a) The food or beverage further contains vitamin C. When coffee or tea-based ingredients are included in a food or beverage, it is believed that the coffee or tea-based ingredients interact with oligopeptides having the sequence methionine-lysine-proline, resulting in a decrease in the amount of oligopeptides having the sequence methionine-lysine-proline over time. However, when the food or beverage further contains vitamin C, the decrease in the amount of oligopeptides having the sequence methionine-lysine-proline over time can be suppressed.

[0034] The vitamin C content in the food or beverage is preferably 10 mg or more per 100 mL of the food or beverage, more preferably 20 mg or more, and even more preferably 30 mg or more. The vitamin C content in the food or beverage is preferably less than 100 mg per 100 mL of the food or beverage, more preferably 90 mg or less, and even more preferably 80 mg or less. The upper and lower limits of the vitamin C content in the food or beverage can be arbitrarily combined; for example, it is preferably 10 mg or more but less than 100 mg per 100 mL of the food or beverage, more preferably 20 to 90 mg, and even more preferably 30 to 80 mg. When the vitamin C content in the food or beverage is 10 mg or more but less than 100 mg per 100 mL of the food or beverage, the decrease in oligopeptide over time can be suppressed when the food or beverage contains more than 8 mg of caffeine.

[0035] When a food or drink satisfies (a) and further contains caffeine, it preferably contains 14 to 1250 parts by mass, and more preferably 14 to 700 parts by mass, of the vitamin C per 100 parts by mass of caffeine. When the food or drink contains 14 to 1250 parts by mass of the vitamin C per 100 parts by mass of caffeine, it is possible to suppress the decrease of the oligopeptide over time.

[0036] Here, "decrease in oligopeptides contained in food and beverages over time" means a decrease in free oligopeptides contained in food and beverages over time. Therefore, "decrease in oligopeptides contained in food and beverages over time" includes not only a decrease in oligopeptides due to degradation or the like, but also a decrease in free oligopeptides over time due to the adsorption of oligopeptides to other substances contained in food and beverages.

[0037] (b) Food and beverages contain not less than 1 mg and not more than 30 mg of caffeine per 100 mL of food and beverages. The caffeine content per 100 mL of food or beverage is preferably 1 mg or more, 2 mg or more, 3 mg or more, 4 mg or more, 5 mg or more, 6 mg or more, 7 mg or more, or 8 mg or more. The caffeine content per 100 mL of food or beverage is preferably 30 mg or less, less than 30 mg, 25 mg or less, 20 mg or less, or 15 mg or less. The upper and lower limits of caffeine per 100 mL of food or beverage can be arbitrarily combined. By setting the caffeine content within the above ranges, the interaction of oligopeptides having a methionine-lysine-proline sequence is suppressed, thereby suppressing the decrease of oligopeptides having a methionine-lysine-proline sequence over time.

[0038] The food or drink may contain a polyphenol. The polyphenol in the present invention is an aromatic compound extracted from a plant and having multiple phenolic hydroxyl groups in the molecule. Examples of polyphenols that can be used include flavonoids contained in fruits, vegetables, grains, etc., such as hesperidin, anthocyanidins, and isoflavones; catechins contained in tea; tannins contained in gall nuts and Chinese gallnuts; chlorogenic acid contained in coffee beans; and proanthocyanidins derived from grape seeds.

[0039] The polyphenol content is preferably 10 mg or more per 100 mL of food, more preferably 10 to 1000 mg, and even more preferably 50 to 500 mg. When the polyphenol content is 10 mg or more per 100 mL of food, it can impart a flavor characteristic of coffee or tea. When the polyphenol content is 1000 mg or less per 100 mL of food, bitterness is suppressed and the flavor is favorable.

[0040] The food or drink preferably contains 1 to 100 parts by mass of polyphenol per 100 parts by mass of caffeine, and more preferably 5 to 100 parts by mass of polyphenol per 100 parts by mass of caffeine.When the food or drink contains 5 to 100 parts by mass of polyphenol per 100 parts by mass of caffeine, the decrease over time of oligopeptides having a methionine-lysine-proline sequence can be suppressed.

[0041] Polyphenols in foods and beverages can be measured, for example, by the Folin-Ciocalteu method. They can also be calculated using specific polyphenol equivalents, such as chlorogenic acid or catechin. When using the Folin-Ciocalteu method, reducing substances (such as vitamin C) in foods and beverages can affect the measurement results. Therefore, reducing substances in foods and beverages can be quantified and subtracted from the Folin-Ciocalteu method measurement to determine the polyphenol content.

[0042] Furthermore, the total mass of vitamin C and polyphenols is preferably 100 mg or more per 100 mL of food, more preferably 100 to 1000 mg, and even more preferably 100 to 500 mg. When the total mass of vitamin C and polyphenols is 100 mg or more per 100 mL of food, the decrease in oligopeptides over time can be suppressed while maintaining the unique flavor of coffee or tea. When the total mass of vitamin C and polyphenols is 500 mg or less per 100 mL of food, bitterness and sourness are suppressed, resulting in a favorable flavor.

[0043] When the mass of the oligopeptide having the sequence methionine-lysine-proline at the time of mixing it as an ingredient into a food or beverage is taken as 100%, the residual rate of the oligopeptide having the sequence methionine-lysine-proline after storing the food or beverage for 2 months after filling it into a sealed container is preferably 30% or more, more preferably 40% or more, and particularly preferably 45% or more.

[0044] Furthermore, when the mass of the oligopeptide having the sequence methionine-lysine-proline at the time of mixing it as an ingredient into a food or beverage is taken as 100%, the residual rate of the oligopeptide having the sequence methionine-lysine-proline after storing the food or beverage for 4 months after filling it into a sealed container is preferably 25% or more, more preferably 26% or more, and particularly preferably 27% or more.

[0045] The food or drink may contain a milk component. The milk component preferably contains at least a milk protein. The milk component is mainly derived from mammalian milk, preferably from cow's milk.

[0046] Examples of milk components include raw milk, cow's milk, skim milk, partially skim milk, concentrated milk, concentrated skim milk, condensed milk, whole milk powder, skim milk powder, whey, whey protein concentrate (WPC), whey protein isolate (WPI), whole milk protein concentrate (TMP), cream, cream powder, and whey powder, and one or more selected from this group can be used.

[0047] The food or drink may contain fermented milk, which can be obtained by a known milk fermentation method using the above-mentioned milk components as milk raw materials and microorganisms such as lactic acid bacteria.

[0048] The food or drink may contain a protein derived from a plant. Examples include, but are not limited to, cereals such as soybeans and peas; wheat, barley, wheat, durum wheat, and oats; rice; corn; nuts and seeds such as coconut, almonds, macadamia nuts, and cashew nuts. One or more proteins selected from these groups can be used.

[0049] Foods and beverages can contain optional ingredients, such as vegetable oils and fats, sugars, dietary fiber, salt, calcium carbonate, vitamins other than vitamin C, flavoring ingredients (such as fruit juice, vegetable juice, malt extract, cocoa, milk, and milk powder), flavorings, emulsifiers, and spices.

[0050] The sealed container 12 is not particularly limited as long as it can contain and preserve food and drink for a long period of time. The sealed container may be a paper pack as shown in Fig. 1, a plastic bottle, an aluminum can, a steel can, a glass bottle, or the like. [Example]

[0051] The present embodiment will be described in more detail below based on examples. Note that the examples described below are representative examples of the present embodiment, and should not be construed as narrowing the scope of the present invention.

[0052] <Raw materials> The raw materials used in the following examples and comparative examples are as follows.

[0053] (Coffee extract and tea extract) Coffee extract 250 g of ground coffee beans were extracted with 2.5 L of hot water to obtain a coffee extract. Decaffeinated coffee extract 250 g of ground decaffeinated coffee beans were extracted with 2.5 L of hot water to obtain a decaffeinated coffee extract. Green tea extract 50 g of green tea was extracted with 2 L of hot water to obtain a green tea extract. ·Black tea extract 100 g of black tea was extracted with 2 L of hot water to obtain black tea extract.

[0054] (Additional ingredients) Vitamin C (Sanei Gensha, product number: Sodium L-ascorbate) Oligopeptide (Morinaga Milk Industry, casein hydrolysate) Indigestible dextrin (Matsutani Chemical Industry Co., Ltd., product number: Fibersol 2)

[0055] <Method for measuring tripeptides having the sequence methionine-lysine-proline> The oligopeptides contained in foods and beverages, which have the sequence methionine-lysine-proline, were measured using the methionine-lysine-proline tripeptide as an index by the method described in <Measurement of Oligopeptide Content>. The chemically synthesized standard peptide used was the methionine-lysine-proline tripeptide (Peptide Institute).

[0056] <Method for measuring caffeine content> The amount of caffeine contained in the beverages obtained in the following Examples and Comparative Examples was measured by high performance liquid chromatography (HPLC). The specific measurement method was as follows. ·HPLC equipment: Shimadzu LC-2030C Column: GL Science INERTSIL ODS-3 (4.6 mm x 250 mm) Column temperature: 40℃ Mobile phase A: 25 mM sodium dihydrogen phosphate (pH 3) Mobile phase B: Acetonitrile Detection: UV275nm ·Injection volume: 10μL ·Flow rate: 1mL / min. Isocratic Program: A:B=8:2 Standard substance: Caffeine monohydrate (Fujifilm Wako Pure Chemical Reagents)

[0057] <Method for measuring chlorogenic acid, catechin and polyphenol amounts> The amounts of chlorogenic acid and catechin contained in the beverages obtained in the following Examples and Comparative Examples were measured by the Folin-Ciocalteu method (using Folin's reagent and measuring absorbance at 765 nm). The amount of polyphenols in beverages containing coffee ingredients was calculated as a value converted to chlorogenic acid, and the amount of polyphenols in beverages containing tea-based beverages was calculated as a value converted to catechin.

[0058] <Comparative Example 1> A mixture was obtained by mixing the oligopeptide and indigestible dextrin with water in the proportions shown in Table 1. The mixture was mixed with coffee extract and heated, and after reaching 90°C, the mixture was maintained for 5 minutes. The heated liquid (i.e., beverage) was then filled into a sealed container to obtain a beverage in a sealed container.

[0059] The sealed containers were stored at room temperature for four months, and the amount of methionine-lysine-proline tripeptide was measured immediately after filling, and after two and four months. The residual rate of these methionine-lysine-proline tripeptide amounts was calculated from the amount of methionine-lysine-proline tripeptide at the time of mixing (before heating) the beverage containing coffee or tea-based ingredients.

[0060] <Examples 1 to 8> The same procedure as in Comparative Example 1 was carried out, except that the proportions of coffee extract, decaffeinated coffee extract, vitamin C, and indigestible dextrin were changed as shown in Table 1.

[0061] <Comparative Examples 2 and 3> The same procedure as in Comparative Example 1 was carried out, except that green tea extract and black tea extract were used in the proportions shown in Table 2 instead of the coffee extract.

[0062] <Examples 9 and 10> The same procedure as in Comparative Example 1 was carried out, except that green tea extract, black tea extract, vitamin C and indigestible dextrin were used in the proportions shown in Table 2 instead of the coffee extract.

[0063] [Table 1]

[0064] [Table 2]

[0065] Table 1 shows the tripeptide MKP content (μg / 100 ml) of beverages containing coffee ingredients at the time of mixing (before heating) for each Example and Comparative Example, the caffeine amount (mg / 100 ml) and polyphenol amount (mg / 100 ml) contained the day after production, and the tripeptide MKP residual rate (%) immediately after filling and after 2 and 4 months. Note that the polyphenol amount was measured only for Examples 5 and 6. The polyphenol amounts for Examples 1 to 4 and 7 to 8 were converted from the values ​​for Examples 5 and 6.

[0066] Table 2 shows the tripeptide MKP content (μg / 100 ml) of beverages containing tea-based ingredients in each Example and Comparative Example at the time of mixing (before heating), the amount of caffeine (mg / 100 ml) and polyphenols (mg / 100 ml) contained the day after production, and the residual rate (%) of tripeptide MKP immediately after filling and after 2 and 4 months.

[0067] A comparison of Examples 1 and 6 to 8 with Comparative Example 1 revealed that the decrease in oligopeptide (tripeptide MKP) over time was suppressed in beverages containing vitamin C. Furthermore, a comparison of Examples 2 to 5 with Comparative Example 1 revealed that the decrease in oligopeptide (tripeptide MKP) over time was suppressed when the amount of caffeine contained in 100 mL of beverage was 1 mg or more and 30 mg or less.

[0068] Comparison of Example 9 with Comparative Example 2 and Example 10 with Comparative Example 3 revealed that the inclusion of vitamin C in a beverage containing tea-based ingredients inhibits the decrease over time in oligopeptide (tripeptide MKP). [Industrial Applicability]

[0069] According to the present invention, it is possible to provide a beverage in a sealed container containing coffee ingredients or tea ingredients that contains an oligopeptide and has high long-term storage stability. [Explanation of symbols]

[0070] 1...food and drink in a sealed container, 11...food and drink, 12...sealed container

Claims

1. A method for producing a coffee-based or tea-based food or drink product, comprising: a sealed container; and a food or drink product containing coffee ingredients or tea ingredients contained in the sealed container. The food or drink contains an oligopeptide having a methionine-lysine-proline sequence, The food or drink in a sealed container satisfies at least one of the following (a) and (b): (a) Further containing vitamin C. (b) The food or beverage contains 1 mg or more and 30 mg or less of caffeine per 100 mL.

2. The food or beverage in a sealed container according to claim 1, wherein the oligopeptide is contained in an amount of 20 μg or more per 100 mL of the food or beverage.

3. The food or drink in a sealed container according to claim 1 or 2, wherein the food or drink satisfying (a) further contains the caffeine and contains 14 to 1250 parts by mass of vitamin C per 100 parts by mass of caffeine.

4. 3. The food or drink in a sealed container according to claim 1 or 2, wherein the food or drink that satisfies (a) contains 10 mg or more but less than 100 mg of vitamin C per 100 mL of the food or drink.

5. 3. A food or beverage in a sealed container as described in claim 1 or 2, wherein, when the mass of the oligopeptide at the time of mixing it as an ingredient into the food or beverage is taken as 100%, the residual rate of the oligopeptide is 30% or more after storage for two months after filling the food or beverage into the sealed container.

Images