Packaged beverages

Abstract

To provide a beverage containing insoluble particles derived from tea, which is hardly felt to be rough when drunk. [Solution] In a bottled beverage containing insoluble particles derived from tea, the absorbance at a wavelength of 680 nm is adjusted to 0.4 to 0.8, the 90% cumulative particle diameter (D90) of the insoluble particles is adjusted to 1 to 40 μm, and the concentration of non-polymerized catechins is adjusted to 700 to 1200 ppm.

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage, and more particularly to a packaged beverage containing insoluble particles derived from tea. [Background technology]

[0002] In recent years, due to their convenience, packaged green tea beverages are often consumed on a daily basis, not only when out and about but also at home. Among commercially available packaged green tea beverages, those containing ground tea leaves or matcha have become increasingly popular among consumers because they have a flavor similar to that of green tea drunk at home using a teapot. However, the aforementioned ground tea leaves and matcha have the problem of causing a rough texture when drinking, and it is therefore necessary to adjust the amount of these ingredients to produce a green tea beverage that is easy to drink.

[0003] As an example of a green tea beverage containing powdered matcha, one disclosed is one in which the bitter, astringent taste and rough texture are reduced by adjusting the particle size of the powdered matcha and the blending ratio of the particles in the beverage (Patent Document 1). Furthermore, as a technique for improving the drinkability of a matcha-containing beverage, a method has been disclosed in which matcha is suspended in a green tea extract and / or a grain extract, and a sweetening component is blended to prepare the beverage, and the amount of insoluble solids in the beverage is further adjusted (Patent Document 2). As a beverage in which the roughness of tea-derived particles is reduced, a tea beverage in which the concentrations of theanine and / or glutamic acid are adjusted within a certain range has been disclosed (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-68635 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-221018 [Patent Document 3] JP 2017-71 A Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, beverages containing insoluble particles derived from tea, such as ground tea leaves or matcha, have the problem of being perceived as being rough when consumed. Therefore, an object of the present invention is to provide a beverage containing insoluble particles derived from tea that is less likely to be perceived as being rough when consumed. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that the perceived roughness caused by the tea-derived insoluble particles can be reduced by adjusting the amount and size of the tea-derived insoluble particles and, in addition, adjusting the concentration of non-polymerized catechins in the beverage. Based on this finding, the present inventors have completed the present invention.

[0007] The present invention relates to, but is not limited to, the following: (1) A packaged beverage containing insoluble particles derived from tea, The absorbance at a wavelength of 680 nm is 0.4 to 0.8, The 90% cumulative particle diameter (D90) of the insoluble particles is 1 to 40 nm, The beverage described above, wherein the concentration of non-polymerized catechins is 700 to 1200 ppm. (2) The beverage according to (1), wherein the sodium concentration is 10 to 200 ppm. (3) The beverage according to (1) or (2), wherein the ratio of the caffeine concentration to the non-polymerized catechin concentration (caffeine concentration / non-polymerized catechin concentration) is 0.1 to 0.3. [Effects of the Invention]

[0008] The present invention provides a beverage containing tea-derived insoluble particles that is not perceived as being rough when consumed. The beverage of the present invention contains a sufficient amount of tea-derived insoluble particles, and the particles are of a sufficient size, so that the beverage can have a flavor and taste similar to that of a tea beverage brewed in a teapot. By utilizing the technology of the present invention, it is possible to provide a packaged beverage that is easy to drink and has a flavor and taste similar to that of a tea beverage brewed in a teapot, but is not perceived as being rough. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described below. Unless otherwise specified, the terms "wt %," "ppm," and "ppb" used herein refer to weight / volume (w / v) weight %, ppm, and ppb, respectively. Furthermore, a numerical range expressed by a lower limit and an upper limit in this specification, i.e., "lower limit to upper limit," includes both the lower limit and the upper limit. For example, a range expressed by "1 to 2" includes both 1 and 2.

[0010] One aspect of the present invention is a packaged beverage containing insoluble particles derived from tea, The absorbance at a wavelength of 680 nm is 0.4 to 0.8, The 90% cumulative particle diameter (D90) of the insoluble particles is 1 to 40 nm, The beverage has a concentration of non-polymerized catechins of 700 to 1200 ppm. By adopting this configuration, the beverage can be made to feel less rough when ingested, even though it contains insoluble particles derived from tea. Here, "roughness" refers to the unpleasant, rough feeling felt on the tongue or throat when ingested.

[0011] (insoluble particles) The beverage of the present invention contains insoluble particles derived from tea. In the present invention, the insoluble particles are derived from tea and may be ground tea leaves. Tea leaves obtained from plants of the genus Camellia in the family Theaceae (e.g., Camellia sinensis (L) O. Kuntze) can be used. The tea leaves used in the present invention can be classified into unfermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of unfermented tea include green teas such as crude tea, sencha, gyokuro, kabusecha, tencha, bancha, hojicha, kamairicha, kukicha, bocha, and budcha. Examples of semi-fermented tea include oolong teas such as Tieguanyin, Shiotan, Ogongui, and Wuyiyancha. Examples of fermented tea include black teas such as Darjeeling, Assam, and Sri Lankan. In the present invention, a single type of tea leaf may be used alone, or multiple types of tea leaves may be blended.

[0012] In the present invention, the tea-derived insoluble particles are preferably ground green tea leaves. Suitable green teas include tencha, sencha, gyokuro, and kabusecha. The tea-derived insoluble particles may be matcha or powdered tea, and matcha is preferably used in the present invention. Matcha is powdered tencha green tea leaves, and powdered tea is collected powdered tea leaves produced during the process of producing sencha from crude tea.

[0013] The 90% cumulative particle size (D90) of the insoluble particles contained in the beverage of the present invention is 1 to 40 nm. Here, the 90% cumulative particle size (D90) is measured by the D90 method using a laser diffraction particle size distribution analyzer in a wet state, and means the particle size that contains the smallest 90% of the particles in terms of volume fraction.

[0014] The 90% cumulative particle size of the insoluble particles is not particularly limited as long as it is 1 to 40 nm, but is preferably 2 nm or more, more preferably 5 nm or more, even more preferably 10 nm or more, and even more preferably 15 nm or more. The 90% cumulative particle size is preferably 35 nm or less, more preferably 30 nm or less, and even more preferably 25 nm or less. Typically, the 90% cumulative particle size of the insoluble particles is preferably 2 to 30 nm, more preferably 15 to 25 nm, and even more preferably 18 to 23 nm. By having the 90% cumulative particle size of the insoluble particles within the range of 1 to 40 nm, the roughness felt during drinking tends to be effectively reduced.

[0015] The content of insoluble particles in the beverage of the present invention is not particularly limited, but is, for example, 0.15 to 0.6 g / L, preferably 0.2 to 0.5 g / L. When the content of tea-derived insoluble particles is within this range, the beverage tends to have a flavor and taste similar to that of a tea beverage brewed in a teapot. The content of insoluble particles in the beverage can be measured by recovering the insoluble particles and determining their dry weight.

[0016] The beverage of the present invention has an absorbance (OD680) at a wavelength of 680 nm of 0.4 to 0.8. In the present invention, the beverage is filled into a 500 mL PET bottle, the liquid temperature is adjusted to 20°C, and after stirring (shaking up and down 10 times) and leaving to stand for 10 seconds, the absorbance at a wavelength of 680 nm can be measured using a spectrophotometer (such as UV-1600 (Shimadzu Corporation)).

[0017] The absorbance at a wavelength of 680 nm (OD680) is not particularly limited as long as it is 0.4 to 0.8, but is preferably 0.45 to 0.7, and more preferably 0.5 to 0.6. In the beverage of the present invention, the content of tea-derived insoluble particles may be adjusted so that the absorbance of the beverage at a wavelength of 680 nm falls within the above range.

[0018] (non-polymerized catechin) The beverage of the present invention contains non-polymerized catechins. In the present invention, non-polymerized catechins collectively refer to catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate.

[0019] The concentration of non-polymerized catechins in the beverage of the present invention is 700 to 1200 ppm. Here, the concentration of non-polymerized catechins refers to the total concentration of the above-mentioned eight compounds (i.e., catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate). The concentrations of non-polymerized catechins in the beverage can be measured as individual peaks using HPLC.

[0020] The concentration of non-polymerized catechins in the beverage of the present invention is not particularly limited as long as it is 700 to 1200 ppm, but is preferably 750 ppm or more, more preferably 800 ppm or more. Furthermore, the concentration of non-polymerized catechins is preferably 1100 ppm or less, more preferably 1000 ppm or less. Typically, the concentration of non-polymerized catechins is preferably 750 to 1100 ppm, more preferably 800 to 1000 ppm. By keeping the concentration of non-polymerized catechins within the range of 700 to 1200 ppm, the roughness felt during drinking tends to be effectively reduced.

[0021] The beverage of the present invention may contain a tea extract (e.g., green tea extract, etc.), and the non-polymerized catechins in the beverage may be derived from the tea extract. The content of the tea extract in the beverage of the present invention is not particularly limited, but can be determined by the concentration of the non-polymerized catechins contained in the beverage of the present invention described above. That is, the amount of the tea extract can be adjusted so as to achieve the above-mentioned concentration of non-polymerized catechins. The tea extract may be a tea extract (e.g., green tea extract, etc.).

[0022] (sodium) The beverage of the present invention may further contain sodium. The incorporation of additional sodium tends to enhance the effect of reducing the roughness felt during drinking. The sodium concentration in the beverage of the present invention is not particularly limited, but is, for example, 10 to 200 ppm, preferably 50 to 150 ppm, and more preferably 70 to 100 ppm.

[0023] An example of a method for adding sodium to a beverage is to add it in the form of a sodium salt. The sodium salt may be any drinkable sodium salt, including, but not limited to, sodium chloride, disodium citrate, trisodium citrate, sodium L-ascorbate, sodium gluconate, sodium L-aspartate, sodium benzoate, sodium bicarbonate, and trisodium phosphate. Sodium bicarbonate, sodium L-ascorbate, sodium chloride, trisodium citrate, disodium citrate, and sodium gluconate are preferred.

[0024] The sodium concentration in a beverage can be analyzed using an atomic absorption spectrophotometer. If sodium is added as a sodium salt, the sodium content can be calculated.

[0025] In the beverage of the present invention, the ratio of the sodium concentration to the non-polymerized catechin concentration (sodium concentration / non-polymerized catechin concentration) is not particularly limited, but is, for example, 0.025 to 0.25, preferably 0.03 to 0.2, and more preferably 0.05 to 0.15.

[0026] (caffeine) The beverage of the present invention may further contain caffeine. The form of caffeine used in the present invention is not particularly limited, but for example, a caffeine-containing tea extract (green tea, black tea, oolong tea), coffee extract, or caffeine preparation may be used. When a tea extract or coffee extract is used, either liquid or powder may be used.

[0027] The caffeine concentration in the beverage of the present invention is not particularly limited, but is, for example, 250 ppm or less, preferably 50 to 220 ppm, and more preferably 120 to 200 ppm. When caffeine is in the form of a hydrate or the like, the caffeine concentration in the beverage is calculated by converting it into the free form. The caffeine concentration in the beverage can be measured using known methods such as HPLC.

[0028] In the beverage of the present invention, the ratio of the caffeine concentration to the non-polymerized catechin concentration (caffeine concentration / non-polymerized catechin concentration) is not particularly limited, but is, for example, 0.1 to 0.3, and preferably 0.15 to 0.25.

[0029] (Other ingredients) In addition to the various components listed above, the beverage of the present invention may contain other components commonly used in beverages, such as, but not limited to, flavorings, sugars, acidulants, nutritional fortifiers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, and quality stabilizers, as long as the effects of the present invention are not impaired.

[0030] (pH) The pH of the beverage of the present invention is not particularly limited, but is, for example, 4.5 to 7.0, preferably 5.5 to 7.0, more preferably 5.8 to 6.5, and even more preferably 6.0 to 6.3. The pH of the beverage can be adjusted appropriately using a pH adjuster such as sodium citrate, sodium hydroxide, or sodium bicarbonate. The pH of the beverage can be measured using a commercially available pH meter. If the beverage contains carbon dioxide, the pH of the beverage is measured in a decarbonated state.

[0031] (Brix) The Brix of the beverage of the present invention is not particularly limited, but is, for example, 0.3 to 2.0, preferably 0.35 to 1.0, and more preferably 0.4 to 0.8. Brix can be evaluated by the Brix value obtained using a saccharometer or refractometer. The Brix value is the refractive index measured at 20°C converted into a mass / mass percentage of the sucrose solution based on the conversion table of the International Commission on Uniformity of Sugar Analysis (ICUMSA). The unit is expressed in "°Bx," "%," or "degrees."

[0032] (beverage) The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, it may be any of a nutritional drink, a functional drink, a flavored water (near water) drink, a tea drink (black tea, oolong tea, green tea, etc.), a coffee drink, a carbonated drink, etc. In one embodiment, the beverage of the present invention is preferably a tea drink. Here, "tea drink" refers to a drink containing tea leaf extract or cereal extract as a main ingredient, and specific examples include green tea, roasted green tea, blended tea, barley tea, yerba mate tea, jasmine tea, black tea, oolong tea, and du zhong tea. A particularly preferred tea drink in the present invention is a green tea drink. Furthermore, the beverage of the present invention is preferably a non-alcoholic drink. A non-alcoholic drink refers to a drink containing less than 1% by volume (v / v) of ethanol.

[0033] The beverage of the present invention is a packaged beverage packed in a container. The packaged beverage of the present invention is preferably heat sterilized. The means of heat sterilization is not particularly limited, and any known means such as UHT sterilization and retort sterilization can be used. The container into which the beverage is filled is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. From the standpoint of ease and convenience, containers that are lightweight, easy to carry, and resealable, such as PET bottles, are preferred.

[0034] (Manufacturing method) Another aspect of the present invention is a method for producing a beverage. Specifically, one aspect of the present invention is a method for producing a packaged beverage containing tea-derived insoluble particles, the method comprising: adjusting the absorbance at a wavelength of 680 nm to 0.4 to 0.8; a step of adjusting the 90% cumulative particle diameter (D90) of the insoluble particles to 1 to 40 nm; A step of adjusting the concentration of non-polymerized catechins to 700 to 1200 ppm; and packaging the beverage; The manufacturing method includes the steps of:

[0035] The beverage of the present invention may be produced by appropriately blending the various components described above or adjusting the content of those components in the beverage. That is, the production method of the present invention may include a step of blending the components described above or a step of adjusting the content of those components in the beverage. The production method of the present invention may also include a step of adjusting the pH and the Brix value, etc. Furthermore, the production method of the present invention may include a step of heat-sterilizing the beverage as needed. The conditions for heat-sterilization are not particularly limited. Various factors, such as the types and concentrations of components in the beverage in the production method of the present invention, are as described above for the beverage of the present invention or are obvious from them. [Example]

[0036] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0037] [Experimental Example 1] Green tea extract (non-polymerized catechin content: 94%) (Sunphenon EGCG-OP, Taiyo Kagaku Co., Ltd.), matcha (90% cumulative particle size: 20 μm, non-polymerized catechin content: 10%) (Aiya Co., Ltd.), and green tea powder (90% cumulative particle size: 12 μm, Benifuuki: 100%, stone-ground) (Aiya Co., Ltd.) were used as ingredients, and these ingredients were added to water to prepare beverage samples as shown in the table below. The beverage samples were heat-sterilized and then filled into 500 mL PET bottles.

[0038] An appropriate amount of each beverage sample was weighed into a beaker, the temperature was adjusted to 20°C, and the pH was measured using a pH meter (HORIBA pH Meter F72, Horiba, Ltd.). As a result, the pH of all beverage samples was within the range of 4.5 to 7.0. In addition, the beverage samples filled into PET bottles as described above were adjusted to 20°C, stirred (shaked up and down 10 times), and allowed to stand for 10 seconds, after which the absorbance at a wavelength of 680 nm (OD680) was measured using a spectrophotometer (UV-1600, Shimadzu Corporation).

[0039] The sensory evaluation was carried out by six expert panelists on "roughness when drinking" and "bitterness" according to the following criteria. The evaluation result for roughness when drinking was the average score of all expert panelists, and the evaluation result for bitterness was the result given by the most number of expert panelists. <Roughness when drinking> 5 points: No roughness felt 4 points: A little roughness 3 points: Feels rough 2 points: Strongly rough feeling 1 point: Very strong feeling of roughness (same as sample 1) <Bitterness> 〇:No feeling △: Feel a little ×: Feel

[0040] [Table 1]

[0041] The results were as shown above, and the roughness during drinking was reduced depending on the concentration of non-polymerized catechins. Furthermore, with regard to the insoluble particles that cause roughness, the same effect was obtained whether it was matcha or a powder derived from green tea other than matcha. It is generally known that non-polymerized catechins have a strong bitter taste, but when insoluble particles derived from tea were present, this bitterness was less noticeable.

[0042] [Experimental Example 2] Various sodium salts were further added to the blending composition of Sample 4 prepared in Experimental Example 1 above to prepare Samples 10 and 11 as shown in the table below. In Samples 10 and 11, the pH was adjusted to 6.7 using vitamin C. All beverage samples were heat sterilized as in Experimental Example 1 and then filled into 500 mL PET bottles.

[0043] The absorbance (OD680) of Sample 4 used in Experimental Example 1 and Samples 10 and 11 prepared as described above was measured in the same manner as in Experimental Example 1. In addition, sensory evaluation of these beverage samples was carried out by six expert panelists using the same method and criteria as in Experimental Example 1.

[0044] [Table 2]

[0045] As shown in the results above, adding sodium salt reduced the roughness when drinking.

[0046] [Experimental Example 3] Two types of green tea leaves with different catechin contents were prepared, and 9.5 g of each tea leaf was soaked in 1 L of water and extracted at 90°C for 5 minutes. The tea leaves were then removed by filtration to obtain green tea extracts A and B. The caffeine concentrations of green tea extracts A and B were both approximately 170 ppm. 0.3 g / L of the matcha used in Experimental Example 1 was added to each green tea extract, which was then heat-sterilized and filled into PET bottles to obtain green tea beverages A and B.

[0047] The absorbance (OD680) of green tea drinks A and B was measured in the same manner as in Experimental Example 1. Furthermore, green tea drinks A and B were filtered through a filter (0.45 μm), and the concentration of non-polymerized catechin was measured by HPLC under the following conditions. HPLC equipment: TOSOH HPLC system LC8020 model II Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) Column temperature: 40℃ Mobile phase A: Water-acetonitrile-trifluoroacetic acid (90:10:0.05) Mobile phase B: Water-acetonitrile-trifluoroacetic acid (20:80:0.05) Detection: UV 275nm ·Injection volume: 20μL ·Flow rate: 1mL / min Gradient program: Time (min) %A %B 0 100 0 5 92 8 11 90 10 21 90 10 22 0 100 29 0 100 30 100 0 Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate (Kurita High Purity Reagent)

[0048] The green tea drinks A and B obtained as described above were subjected to a sensory evaluation by six expert panelists using the same method and criteria as in Experimental Example 1.

[0049] [Table 3]

[0050] As shown by the above results, even when green tea extract was used, it was shown that the roughness during drinking was reduced depending on the concentration of non-polymerized catechins.

Claims

1. A packaged beverage containing insoluble particles derived from tea, The absorbance at a wavelength of 680 nm is 0.4 to 0.8, the 90% cumulative particle diameter (D90) of the insoluble particles is 1 to 40 nm; The beverage described above, wherein the concentration of non-polymerized catechins is 700 to 1200 ppm.

2. 2. The beverage of claim 1, wherein the sodium concentration is 10 to 200 ppm.

3. 3. The beverage according to claim 1, wherein the ratio of the caffeine concentration to the non-polymerized catechin concentration (caffeine concentration / non-polymerized catechin concentration) is 0.1 to 0.3.

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