Packaged beverage

Abstract

To provide a packaged beverage that allows a well-balanced perception of both coffee and fruit sensations, while having a clean aftertaste with suppressed bitterness.SOLUTION: A packaged beverage contains caffeine, chlorogenic acid, and fruit flavor, where the caffeine content is 10-350 μg / mL, and the caffeine content and the chlorogenic acid content satisfy formula (1): [caffeine content] / [chlorogenic acid content]>2.0.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage, specifically to a packaged beverage that has a well-balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness. [Background technology]

[0002] Packaged beverages, so-called RTD (Ready to Drink) beverages, are popular with consumers because they are easy to carry and store, and there are many RTD products available on the market.

[0003] Coffee is a beverage made by extracting ingredients from roasted and crushed coffee beans, called coffee beans, with hot or cold water, and is enjoyed all over the world as a favorite beverage. Fruit-flavored beverages are also popular and enjoyed by people of all ages and genders.

[0004] BACKGROUND ART Drinks in which coffee is flavored with fruit flavors have been known (for example, Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 7-123921 [Patent Document 2] Japanese Patent Application Publication No. 2020-115770 Summary of the Invention [Problem to be solved by the invention]

[0006] However, simply adding fruit flavors to coffee can make it difficult to drink due to its strong bitterness, and can also leave an unpleasant aftertaste. As a result of extensive research, the inventors discovered that by adjusting the caffeine content and the chlorogenic acid content, a beverage can be obtained that has a balanced coffee and fruit flavor, a clean aftertaste, and reduced bitterness, and thus completed the present invention. An object of the present invention is to provide a packaged beverage that has a well-balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness. [Means for solving the problem]

[0007] According to the present invention, the following packaged beverages and the like can be provided. 1. A packaged beverage comprising caffeine, chlorogenic acid, and a fruit flavor, The caffeine content is 10 to 350 μg / mL, The caffeine content and the chlorogenic acid content satisfy the following formula (1): Packaged beverages. [Caffeine content] / [Chlorogenic acid content]>2.0···(1) 2. A packaged beverage according to claim 1, having a pH of less than 5.0. 3. The packaged beverage according to 1 or 2 above, having a sweetness index of 120 or higher. 4. The packaged beverage according to any one of 1 to 3 above, wherein the fruit juice content is 0.1 to 10 mass % based on the mass of the packaged beverage. 5. The packaged beverage according to any one of 1 to 4 above, wherein the content of the chlorogenic acid is 0.1 to 120 μg / mL. 6. The packaged beverage according to any one of 1 to 5 above, which contains at least one component selected from coffee components and tea components. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a packaged beverage that has a well-balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, an embodiment of the present invention will be described. In this specification, a preferred embodiment of one feature may be combined in any manner with a preferred embodiment of one or more other features. Furthermore, in this specification, the notation "X to Y" indicating the numerical range of a parameter means "greater than or equal to X and less than or equal to Y," and for each parameter, the numerical range can be determined by arbitrarily combining the lower limit value and the upper limit value.

[0010] [Packaged beverages] A packaged beverage according to one embodiment of the present invention (hereinafter also referred to as "packaged beverage of the present invention") is a packaged beverage containing caffeine, chlorogenic acid, and a fruit flavor, wherein the caffeine content is 10 to 350 μg / mL, and the caffeine content and the chlorogenic acid content satisfy the following formula (1): [Caffeine content] / [Chlorogenic acid content]>2.0···(1) By adopting the above-described configuration, the packaged beverage of the present invention can be a packaged beverage that has a well-balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness.

[0011] The balance between the coffee flavor and the fruit flavor, the cleanness of the aftertaste, and the suppression of bitterness can each be evaluated by the methods described in the Examples.

[0012] In one embodiment, the packaged beverage of the present invention has a pH of less than 5.0, and may be, for example, 4.8 or less, 4.5 or less, 4.0 or less, less than 4.0, 3.8 or less, or 3.5 or less. The lower limit of the pH of the packaged beverage of the present invention is not particularly limited as long as it is within a range suitable for drinking, and is, for example, 2.0. The pH of the packaged beverage can be measured by the method described in the Examples.

[0013] In one embodiment, the pH of the packaged beverage is less than 4.0.

[0014] The packaged beverage of the present invention may have a sweetness index of 10 or more, for example, 20 or more, 30 or more, 50 or more, 70 or more, 100 or more, or 120 or more. The upper limit of the sweetness of the bottled beverage of the present invention is not particularly limited, but may be 500, 300, or 250, for example.

[0015] As used herein, "sweetness" refers to an index that represents the degree of sweetness of a beverage, where the sweetness of a beverage containing 1 g of sucrose per 100 g of beverage is designated as "1." The sweetness of a beverage is determined by converting the content of each sweet component into its sucrose equivalent based on the relative ratio of the sweetness of that component to the sweetness of sucrose (1), and then totaling the sucrose-equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juice, extract, etc.). For example, values ​​listed in "Comprehensive List of Sweeteners" (published by the Sugar Refining Industry Association in May 1990) and "Dictionary of Beverage Terms" (published by Beverage Japan Co., Ltd. on June 25, 1999) can be used. Note that if there is a range of listed sweetness values, the median value is used. For example, the sweetness intensities of typical sweeteners are sucrose 1, glucose 0.65, fructose 1.5, isomerized sugar 1.0, sucralose 600, acesulfame potassium 200, and aspartame 200. In addition, the sweetness of a beverage can be calculated based on the sweetness of the sweet components listed on the container of the bottled beverage and the content of the sweet components identified by analysis, etc. If the above method cannot be used to calculate the sweetness, a trained taste panelist can conduct a sensory evaluation using a standard sweetness solution to identify the concentration of a sucrose solution that has the same sweetness as the beverage in question, and use that concentration as the sweetness level.

[0016] In one embodiment, the sweetness of the packaged beverage is 120 or greater.

[0017] [Caffeine] The packaged beverage of the present invention contains caffeine. Furthermore, the packaged beverage of the present invention has a caffeine content of 10 to 350 μg / mL. When the caffeine content is within the above range, the bottled beverage tends to have a refreshing aftertaste. Furthermore, when the caffeine content is within the above range, the flavor release of the bottled beverage tends to be excellent, and the beverage tends to have an excellent fruity flavor. Furthermore, when the caffeine content is within the above range, the bitterness of the bottled beverage is likely to be reduced.

[0018] Caffeine, also known as 1,3,7-trimethylpurine-2,6-dione, is a type of alkaloid found in tea leaves and coffee fruit.

[0019] The fruit of the coffee tree contains seeds, which are called coffee beans (especially green coffee beans). Roasting green coffee beans causes chemical changes in their components, resulting in the taste, aroma, color, etc. of coffee that we commonly drink. The higher the roast level of green coffee beans, the greater the amount of caffeine.

[0020] As the caffeine in the packaged beverage, any caffeine commonly used in the food and beverage industry can be used without any particular limitation. Therefore, the origin of the caffeine is not particularly limited, and it may be, for example, a chemically synthesized product or a naturally derived product. The form of the naturally derived product may be any form, such as a refined product, a crude product, or an extract of coffee beans, tea leaves, etc. For example, the caffeine in a packaged beverage may be derived from coffee components extracted or eluted from coffee beans, or may contain caffeine prepared independently of the coffee components. Also, for example, the caffeine in a packaged beverage may be derived from tea components extracted or eluted from tea plant leaves, or may contain caffeine prepared independently of the tea components.

[0021] The caffeine content in the packaged beverage can be adjusted to the above range by adjusting the amount of coffee or tea used as a raw material, or the amount of caffeine prepared independently of the coffee or tea.

[0022] The caffeine content can be measured by the method described in the Examples.

[0023] The caffeine content is 10 μg or more per 1 mL of the packaged beverage (the beverage in the packaged beverage), and may be, for example, 20 μg or more, 30 μg or more, 40 μg or more, 50 μg or more, 60 μg or more, 70 μg or more, 80 μg or more, 90 μg or more, 100 μg or more, 150 μg or more, or 200 μg or more. The caffeine content per 1 mL of the packaged beverage is 350 μg or less, and may be, for example, 340 μg or less, 330 μg or less, 320 μg or less, 310 μg or less, 300 μg or less, or 250 μg or less.

[0024] [Chlorogenic acid] The packaged beverage of the present invention contains chlorogenic acid. Furthermore, in the packaged beverage of the present invention, the caffeine content and the chlorogenic acid content satisfy the following formula (1). [Caffeine content] / [Chlorogenic acid content]>2.0···(1)

[0025] When the ratio of the caffeine content to the chlorogenic acid content ([caffeine content] / [chlorogenic acid content]) is within the above range, the coffee is likely to be delicious and have a good balance of coffee and fruit flavors. Furthermore, when the ratio of the caffeine content to the chlorogenic acid content is within the above range, the bottled beverage tends to have a clean aftertaste.

[0026] Chlorogenic acid, also known as 3-caffeoylquinic acid, is a type of polyphenol isolated from coffee beans. Chlorogenic acid in the packaged beverage can be any chlorogenic acid commonly used in the food and beverage industry without any particular limitations. Therefore, the origin of chlorogenic acid is not particularly limited, and it may be, for example, a chemically synthesized product or a naturally derived product. The naturally derived product may be in any form, such as a purified product, a crude product, or an extract. For example, the chlorogenic acid in the packaged beverage may be derived from coffee components extracted or dissolved from coffee beans, or the packaged beverage may contain chlorogenic acid prepared independently of the coffee components.

[0027] The content of chlorogenic acid in the packaged beverage can be adjusted to the above range by adjusting the amount of coffee used as a raw material or the amount of chlorogenic acid prepared independently of the coffee.

[0028] The chlorogenic acid content can be measured by the method described in the Examples.

[0029] The ratio of the caffeine content to the chlorogenic acid content in the packaged beverage is greater than 2.0, for example, 2.1 or more, 2.2 or more, 2.5 or more, 3.0 or more, 3.5 or more, or 4.0 or more, or may be greater than 4.0. The upper limit of the ratio of the caffeine content to the chlorogenic acid content in the bottled beverage is not particularly limited, but may be, for example, 10,000, 7,500, or 5,000.

[0030] The content of chlorogenic acid is not particularly limited, but may be, for example, 0.1 μg or more, 0.2 μg or more, 0.5 μg or more, 1.0 μg or more, 2.0 μg or more, 5.0 μg or more, 10 μg or more, 20 μg or more, 50 μg or more, or 100 μg or more per 1 mL of packaged beverage (beverage in a packaged beverage). The content of chlorogenic acid is not particularly limited, and may be, for example, 120 μg or less, 110 μg or less, or 100 μg or less per mL of the packaged beverage.

[0031] In one embodiment, the content of chlorogenic acid is 0.1 to 120 μg / mL.

[0032] [Fruit Flavor] The packaged beverage of the present invention contains a fruit flavor. In this specification, fruit flavor means a fragrance that reproduces the scent of edible fruit. By including a fruit flavor, a fruity taste can be imparted to the packaged beverage.

[0033] The fruit flavor may be a natural fruit flavor or an artificial fruit flavor, such as a commercially available fruit flavor.

[0034] Examples of fruit flavors include, but are not limited to, tropical fruits, apple, apricot, blackcurrant, cherry, cranberry, grape, grapefruit, guava, kiwi, lemon, lime, lychee, mandarin, mango, nectarine, orange, peach, pear, pineapple, plum, passion fruit, raspberry, and strawberry. As the fruit flavor, one type of flavor may be used, or multiple types of flavors may be used.

[0035] The fruit flavor may be contained in the bottled beverage to the extent that the effect of the present invention is not impaired.

[0036] The content of the fruit flavor is not particularly limited, and may be, for example, 100 ppm or more, 250 ppm or more, 500 ppm or more, 1000 ppm or more, 1500 ppm or more, or 2000 ppm or more, based on the mass of the beverage in the bottled beverage. The content of the fruit flavor is not particularly limited, and may be, for example, 5000 ppm or less, 4500 ppm or less, 4000 ppm or less, 3500 ppm or less, or 3000 ppm or less based on the mass of the beverage in the bottled beverage.

[0037] [Fruit juice] The packaged beverage of the present invention may contain fruit juice. In this specification, fruit juice refers to a liquid component obtained by crushing fruit and squeezing or straining it, etc. Fruit juice may also include a concentrated version of the liquid component or a diluted reconstituted version of these, and may contain pulp or may have the pulp removed by processing such as filtration or centrifugation. As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

[0038] Examples of fruit juices include tropical fruit juice, apple juice, apricot juice, blackcurrant juice, cherry juice, cranberry juice, grape juice, grapefruit juice, guava juice, kiwi juice, lemon juice, lime juice, lychee juice, mandarin juice, mango juice, nectarine juice, orange juice, peach juice, pear juice, pineapple juice, plum juice, passion fruit juice, raspberry juice, and strawberry juice. As the fruit juice, one type of fruit juice may be used, or multiple types of fruit juice may be used.

[0039] Fruit juice can be contained in the bottled beverage to the extent that the effects of the present invention are not impaired.

[0040] The content of fruit juice is not particularly limited, but may be, for example, 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, or 2.0% by mass or more, based on the mass of the beverage in the packaged beverage. The fruit juice content is not particularly limited, but may be, for example, 10% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, or 4.0% by mass or less, based on the mass of the beverage in the containerized beverage.

[0041] In one embodiment, the content of fruit juice is 0.1 to 10% by mass.

[0042] The juice content is the relative concentration when the Brix value or acidity of the juice obtained by squeezing fruit and not undergoing any processing such as concentration (straight juice) is taken as 100%. Whether the juice content should be calculated based on Brix value or acidity is determined for each type of juice under the Japanese Agricultural Standards (JAS). Furthermore, when converting the juice content based on the JAS Brix value, the Brix value of sugars, honey, etc. added to the juice is excluded from the calculation.

[0043] [Coffee portion] In one embodiment, the packaged beverage of the present invention comprises a coffee component.

[0044] In this specification, coffee components refer to substances extracted or dissolved from coffee beans.

[0045] In one embodiment, the packaged beverage of the present invention has a coffee content, calculated as coffee solids, of 0.1 g or more per 100 mL of beverage. The content of coffee components in the coffee bean extract can be measured by the method described in the Examples.

[0046] The lower limit of the coffee content is not particularly limited, but may be, for example, 0.1 g, 0.2 g, 0.3 g, or 0.4 g in terms of coffee solids per 100 mL of beverage. The upper limit of the coffee content is not particularly limited, but may be, for example, 10.0 g, 8.0 g, 5.0 g, 3.0 g, 2.0 g, 1.0 g, or 0.5 g in terms of coffee solids per 100 mL of beverage.

[0047] [Tea] In one embodiment, the packaged beverage of the present invention contains tea.

[0048] As used herein, tea refers to an extract or eluate from tea plant leaves or yerba mate leaves and twigs.

[0049] In one embodiment, the packaged beverage of the present invention has a tea content, calculated as tea solids, of 0.1 g or more per 100 mL of beverage. The lower limit of the tea content is not particularly limited, but may be, for example, 0.1 g, 0.2 g, 0.3 g, or 0.4 g in terms of tea solids per 100 mL of beverage. The upper limit of the tea content is not particularly limited, but may be, for example, 10.0 g, 8.0 g, 5.0 g, 3.0 g, 2.0 g, 1.0 g, or 0.5 g in terms of tea solids per 100 mL of beverage.

[0050] [Other ingredients] The packaged beverage of the present invention may contain, in addition to the above-mentioned components, components commonly used in the production of beverages, such as dietary fiber, emulsifiers, pH adjusters, sweeteners, etc., to the extent that the effects of the present invention are not impaired.

[0051] In one embodiment, the packaged beverage of the present invention has a milk solids content of less than 3.0 mass%, less than 2.5 mass%, less than 2.3 mass%, less than 2.0 mass%, less than 1.5 mass%, or less than 1.0 mass%, based on the mass of the beverage in the packaged beverage, or the packaged beverage of the present invention is substantially free of milk solids. "Substantially free" means that the product does not contain any milk solids at all, or that milk solids are present as unavoidable impurities.

[0052] The dietary fiber may be any fiber commonly used in beverages, such as indigestible dextrin, polydextrose, guar bean hydrolysate, pectin, inulin, glucomannan, alginic acid, carrageenan, cellulose, etc. These may be used alone or in combination of two or more.

[0053] The emulsifier may be one that is commonly used in beverages, such as sucrose fatty acid esters, polyglycerin fatty acid esters, soybean lecithin, glycerin fatty acid esters, sorbitan fatty acid esters, etc. These may be used alone or in combination of two or more.

[0054] The pH adjuster may be any of those commonly used in beverages, such as sodium bicarbonate, sodium hydroxide, dipotassium phosphate, etc. These may be used alone or in combination of two or more.

[0055] Sweeteners that are commonly used in beverages can be used, such as sucralose, acesulfame potassium, aspartame, neotame, stevia, erythritol, monk fruit extract, high fructose corn syrup, etc. Commercially available sugars can also be used. These can be used alone or in combination of two or more.

[0056] The packaged beverage of the present invention can be produced by the method for producing a packaged beverage of the present invention described below.

[0057] [Production method of bottled beverages] A method for producing a packaged beverage according to one aspect of the present invention (hereinafter also referred to as "a method for producing a packaged beverage of the present invention") includes mixing caffeine, chlorogenic acid, a fruit flavor, and optionally fruit juice, coffee components, tea components, and other components with water, The caffeine content is 10 to 350 μg / mL, The caffeine content and the chlorogenic acid content satisfy the following formula (1), preparing a beverage having a pH of less than 5.0; and sterilizing the prepared beverage and filling it into a container. [Caffeine content] / [Chlorogenic acid content]>2.0···(1)

[0058] In addition, production methods and conditions commonly used in the field of bottled beverages may be employed. [Example]

[0059] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0060] Examples 1 to 4 <Preparing the coffee portion> Brazilian coffee beans with an L value of 16 were added with 45°C water in an amount 8 to 10 times the weight of the coffee beans, and extraction was carried out to obtain a coffee component (coffee extract 1). Brazilian coffee beans with an L value of 20 were added with 45°C water in an amount 8 to 10 times the weight of the coffee beans, and extraction was carried out to obtain a coffee component (coffee extract 2). Brazilian coffee beans with an L value of 23 were added with 95°C water in an amount 8 to 10 times the weight of the coffee beans, and extraction was carried out to obtain a coffee component (coffee extract 3). The resulting coffee content was measured using a refractometer (sucrose equivalent) to measure the Brix. The amount of extract (g) was multiplied by the Brix value (5) to calculate the coffee content (g) in the extract (equivalent to green coffee beans).

[0061] <Production of bottled beverages> A tropical fruit flavor (2500 ppm in the beverage), a mixed juice of apple, lemon, and grape (3% by mass in the beverage), coffee extracts 1 to 3 (8.3 to 50.0 g / 100 mL in total), high-fructose corn syrup, and a pH adjuster were blended to achieve the caffeine content, chlorogenic acid content, caffeine / chlorogenic acid ratio, sweetness, and pH shown in Table 1. The blend was then diluted with water and thoroughly stirred to achieve a homogeneous mixture to prepare a beverage. The beverage was then sterilized at 110°C for at least 30 seconds using a UHT sterilizer and filled into PET bottles in a sterile environment to obtain a bottled beverage.

[0062] <Evaluation of packaged beverages>

[0063] Measurement of caffeine content and chlorogenic acid content Each bottled beverage produced was filtered through a 0.2 μm mixed cellulose ester filter to obtain a sample. The caffeine content (μg / mL) and chlorogenic acid content (μg / mL) per mL of each sample were then measured using UHPLC (Nexera X2 (Shimadzu Corporation), detector: PDA) under the following conditions.

[0064] Column: CAPCELL CORE AQ, 2.7 μm, 3.0 × 150 mm (Shiseido Co., Ltd.) Column oven temperature: 40°C Mobile phase A: 0.1% phosphoric acid aqueous solution Mobile phase B: acetonitrile, Mobile phase B: 4% Flow rate: (0-15min) → 4-100% (15-17min) → 100% (17-20min) → 100-4% (20-22min) → 4% (22-27min), 0.8mL / min Sample injection volume: 5 μL

[0065] The caffeine content and chlorogenic acid content were calculated from each peak area using the area values ​​of standard substances (caffeine: CAS58-08-2, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.; chlorogenic acid: CAS327-97-9, manufactured by Tokyo Chemical Industry Co., Ltd.) as the standard.

[0066] pH measurement The pH of each bottled beverage produced was measured using a pH / ion meter HM-42X manufactured by Toa DKK Corporation.

[0067] ·Sweetness calculation The sweetness of each bottled beverage produced was calculated by converting the content of each sweet component into an equivalent amount of sucrose based on the relative ratio of the sweetness of that component to the sweetness of sucrose (1), and then adding up the sucrose sweetness equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juice, extracts, etc.).

[0068] Sensory evaluation The resulting bottled beverages were subjected to a sensory evaluation by a three-person expert panel, using the following indicators: flavor release, clean aftertaste, suppression of bitterness, and palatability. Each indicator was scored on a five-point scale, from 1 point (a negative evaluation of "poor" for each indicator) to 5 points (a positive evaluation of "excellent" for each indicator), in increments of 1 point. The average score of the three panelists was rounded to the nearest tenth to calculate the evaluation score. The results are shown in Table 1. Before the evaluation, the expert panel agreed on the extent to which changes in each indicator would result in an increase or decrease in points.

[0069] Examples 5-6 Except for the addition of caffeine, packaged beverages were obtained and evaluated in the same manner as in Examples 1 to 4. The results are shown in Table 1.

[0070] Comparative Examples 1 to 3 and 6 to 8 Except for varying the amount of coffee extract (total of 0 to 83.3 g / 100 mL), packaged beverages were obtained and evaluated in the same manner as in Examples 1 to 4. The results are shown in Table 1.

[0071] Comparative Examples 4-5 Except for not adding high fructose corn syrup, packaged beverages were obtained and evaluated in the same manner as in Comparative Examples 1 to 3 and 6 to 8. The results are shown in Table 1.

[0072] [Table 1]

[0073] Comparing Examples 1 to 6 with Comparative Examples 1 to 7, it can be seen that when the caffeine content is 10 to 350 μg / mL, flavor release, clean aftertaste, suppressed bitterness, and deliciousness are all excellent. Comparing Examples 1 to 6 with Comparative Example 8, it can be seen that even when the caffeine content is 10 to 350 μg / mL, if the ratio of the caffeine content to the chlorogenic acid content ([caffeine content] / [chlorogenic acid content]) is 2 or less, both the refreshing aftertaste and the deliciousness are inferior. [Industrial Applicability]

[0074] According to the present invention, it is possible to provide a packaged beverage that has a balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness. The packaged beverage of the present invention has a high industrial applicability because it has a balanced coffee flavor and fruit flavor, a clean aftertaste, and reduced bitterness.

Claims

1. A packaged beverage comprising caffeine, chlorogenic acid, and a fruit flavor, The caffeine content is 10 to 350 μg / mL, The caffeine content and the chlorogenic acid content satisfy the following formula (1): Packaged beverages. [Caffeine content] / [Chlorogenic acid content] > 2.0... (1)

2. The bottled beverage according to claim 1, which has a pH of less than 5.

0.

3. 3. The bottled beverage according to claim 1 or 2, having a sweetness index of 120 or more.

4. The packaged beverage according to any one of claims 1 to 3, wherein the content of fruit juice is 0.1 to 10% by mass based on the mass of the packaged beverage.

5. The packaged beverage according to any one of claims 1 to 4, wherein the content of the chlorogenic acid is 0.1 to 120 µg / mL.

6. The packaged beverage according to any one of claims 1 to 5, further comprising at least one selected from coffee and tea components.

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