Oral composition

Abstract

To provide an oral composition containing dietary fiber in which the deterioration of non-polymerized catechins during storage is suppressed. [Solution] The following components (A) and (B); (A) Inulin 0.5-6% by mass, and (B) Non-polymerized catechins 0.1-0.6% by mass Includes, The mass ratio of component (A) to component (B) [(B) / (A)] is between 0.02 and 0.25. Beverage.

Description

Technical Field

[0001] The present invention relates to an oral composition.

Background Art

[0002] Dietary fiber is defined as a general term for indigestible components in foods that are not decomposed by human digestive enzymes, and is contained in plants such as root vegetables, vegetables, and seaweeds. As a typical function of dietary fiber, the effect of improving the intestinal environment is known, and it is considered effective for preventing lifestyle-related diseases. Therefore, the intake of dietary fiber is widely recommended, and various dietary fiber-containing foods and beverages have been developed for easy intake in daily diet. For example, as a beverage in which dietary fiber can be easily ingested, there is a canned vegetable beverage (Patent Document 1) containing (A) non-polymer catechins at 0.04 to 0.38% by mass and (B) dietary fiber, and the mass ratio [(B) / (A)] of (A) non-polymer catechins to (B) dietary fiber is 2.8 to 27, and a beverage (Patent Document 2) containing (a) gallate catechin, (b) water-soluble collagen having an average molecular weight of 4,000 or more, and (c) water-soluble soybean dietary fiber, with the respective contents being in the range of (b) / (a) ≥ 5.0, (c) / (a) ≥ 0.4, and (c) / (b) ≥ 0.08 by weight ratio, has been proposed.

[0003]

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors of this invention investigated the development of food and beverage products containing non-polymerized catechins and dietary fiber. However, when non-polymerized catechins are coexisted with dietary fiber such as indigestible dextrin over a long period of time... If stored over a period of time, it is fine at temperatures below 5°C, but if the temperature is higher than that... There is a problem in that the residual rate of non-polymerized catechins gradually decreases, making them prone to degradation. I found it. The object of the present invention is to provide an oral dietary fiber-containing composition in which the storage degradation of non-polymerized catechins is suppressed. The objective is to provide. [Means for solving the problem]

[0006] In view of the above problems, the present inventors have conducted extensive research and have found that certain types of dietary fiber are beneficial. Even if only a certain amount of nonpolymeric catechins are kept together, the storage and storage of nonpolymeric catechins is safer. We found that it does not significantly affect qualitative analysis. Furthermore, when coexisting with dietary fiber, non-polymerized catechins... The inhibitory effect on the degradation of catechins is specifically observed when the concentration of non-polymerized catechins is 0.1% by mass or higher. We found that it is expressed.

[0007] In other words, the present invention comprises the following components (A) and (B); (A) Inulin 0.5-6% by mass, and (B) Non-polymerized catechins 0.1-0.6% by mass The present invention provides an oral composition containing [a specific ingredient]. [Effects of the Invention]

[0008] According to the present invention, an oral composition containing dietary fiber in which the storage degradation of non-polymerized catechins is suppressed. Therefore, the physiological effects of nonpolymerized catechins and dietary fiber can be provided. It can be fully enjoyed.

Mode for Carrying Out the Invention

[0009] The oral composition of the present invention contains inulin as component (A). Here, in the present specification, "inulin" refers to a group of polysaccharides, which is a polymer in which a plurality of fructose molecules are linked to glucose. Component (A) is a kind of water-soluble dietary fiber contained in various plants, and is known to contribute to increasing beneficial bacteria in the human body in the intestine (intestinal beneficial bacteria growth promoting effect). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for intestinal bacteria.

[0010] Since component (A) has an intestinal regulating effect, it has the effect of regulating the condition of the abdomen including the intestine and digestive tract. Specifically, it has the effect of improving, ameliorating, and enhancing intestinal function, intestinal condition, and large intestine environment. And it promotes intestinal motility and is effective in reducing and preventing constipation.

[0011] Component (A) that can be used in the present invention is a polysaccharide in which D-fructose is mainly β-(2→1)-linked to the fructose residue side of sucrose. The average degree of polymerization of component (A) is in the range of 2 to 100, preferably 2 to 60, more preferably 5 to 45, still more preferably 10 to 30, and even more preferably 10 to 25. Here, in the present specification, "average degree of polymerization" refers to the average value of the number of saccharide units (fructose and glucose units) in inulin. Note that the average degree of polymerization of component (A) can be, for example, as follows. The top of the peak of the analysis result obtained by ordinary analytical methods such as liquid chromatography, gas chromatography, and anion chromatography can be used as the average degree of polymerization. As the column, for example, manufactured by Shinwa Chemical Industry Co., Ltd. ​ULTRON PS-80N (8×300 mm) (solvent: water, flow rate: 0.5 mL / min, temperature: 50°C), or TSK-GEL G3000PWXL (7.8×300 mm) manufactured by TOSOH (solvent: water, flow rate: 0.5 mL / min, temperature: 50°C) is used, and the degree of polymerization of the produced inulin is confirmed by using a differential refractometer as a detector, and can be determined by a calibration curve prepared by using, for example, Raffiline ST (average degree of polymerization 11) and Raffiline HP (average degree of polymerization 22) of Orafti, which is inulin derived from plants, as reference substances. Regarding the analysis of the degree of polymerization of inulin, it can be carried out by referring to documents such as Critical Reviews in Food Science and Nutrition, 35(6), 525-552 (1995). The content of component (A) in the oral composition of the present invention is 0.5 to 6% by mass. From the viewpoint of physiological effects, 0.6% by mass or more is preferable, 0.65% by mass or more is more preferable, 0.7% by mass or more is further preferable. From the viewpoint of suppressing the deterioration of non-polymer catechins, 5.5% by mass or less is preferable, 5.0% by mass or less is more preferable, and 4.5% by mass or less is further preferable. As the range of the content of such component (A), in the oral composition of the present invention, it is preferably 0.6 to 5.5% by mass, more preferably 0.65 to 5.0% by mass, and further preferably 0.7 to 4.5% by mass. The content of component (A) can be measured by an analytical method suitable for the situation of the measurement sample among the generally known measurement methods. For example, the method described in the examples below can be mentioned. When measuring, in order to conform to the detection range of the apparatus, the sample

[0012] ​​​​​​​​​​​​​​​This may involve freeze-drying the material or removing impurities from the sample to ensure it is compatible with the instrument's separation capabilities. Processing may be carried out as needed.

[0013] The oral composition of the present invention contains nonpolymerized catechins as component (B). In the specification, "(B) Non-polymerized catechins" refers to catechin, gallocatechin, epicatechin. Non-gallate compounds such as catechin and epigallocatechin, and catechin gallate and gallocatechin gallate. This term refers to a general term encompassing gallate compounds such as epicatechin gallate and epigallocatechin gallate. In this invention, at least one of the above eight nonpolymeric catechins is included. That's all you need to do.

[0014] The content of component (B) in the oral composition of the present invention is 0.1 to 0.6% by mass, but physiological effect From the viewpoint of results, 0.11% by mass or more is more preferable, and 0.12% by mass or more is even more preferable. Furthermore, from the viewpoint of flavor balance, 0.55% by mass or less is preferable, and 0.4% by mass or less is preferable. Preferably, the content of such component (B) is 0.3% by mass or less. The oral composition of the present invention contains preferably 0.1 to 0.55% by mass of the above, and more preferably The amount is 0.11 to 0.4 mass%, and more preferably 0.12 to 0.3 mass%. The content of component (B) is defined based on the total amount of the eight nonpolymerized catechins listed above. Furthermore, the content of component (B) is determined using a measurement method that is suitable for the conditions of the sample being measured, among the commonly known measurement methods. It can be measured by analytical methods, for example, by analyzing it using liquid chromatography. This is possible. Specifically, the method described in the examples below can be cited. Note that when measuring... To adapt the sample to the detection range of the instrument, the sample is freeze-dried, or adapted to the separation capabilities of the instrument. The sample may be treated as needed, such as by removing impurities.

[0015] Furthermore, the oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] From the viewpoint of suppressing the degradation of nonpolymer catechins, a value of 0.02 or higher is preferable, and 0.03 or higher is preferable. Preferably, 0.05 or more is preferred, even more preferably 0.45 or less, and 0.30 or less. The lower value is more preferable, and 0.25 or less is even more preferable. This is the range of the mass ratio [(B) / (A)]. Preferably, it is 0.02 to 0.45, and more preferably 0.03 to 0.30. Yes, and more preferably 0.05 to 0.25.

[0016] The oral composition of the present invention contains caffeine as component (C). Component (C) is a raw material It may be derived from existing ingredients or newly added. Also, ingredient (C) is a component of food and beverages. The origin is not particularly limited as long as it is commonly used in the field; for example, chemically synthesized products. However, natural products are also acceptable.

[0017] The content of component (C) in the oral composition of the present invention is determined from the viewpoint of suppressing the degradation of nonpolymer catechins. Therefore, 0.03% by mass or less is preferred, 0.02% by mass or less is more preferred, and 0.01% by mass is preferred. A quantity of % or less is more preferable, and 0.009% by mass or less is particularly preferable. The lower limit of the content is not particularly limited and may be 0% by mass. The quantity is measured using an analytical method from among commonly known measurement methods that is suitable for the condition of the sample being measured. This is possible, and for example, it is possible to analyze it using liquid chromatography. Specifically Examples include the methods described in the embodiments below. When measuring, ensure that the device is in the detection range. To achieve this, samples are freeze-dried or impurities are removed from the sample to ensure compatibility with the instrument's separation capabilities. You may take appropriate measures as needed, such as doing the following.

[0018] Furthermore, the oral composition of the present invention has a mass ratio of component (A) to component (C) [(C) / (A)] From the viewpoint of suppressing the degradation of nonpolymer catechins, a value of 0.030 or lower is preferred, and 0.015 or lower is preferred. More preferably, and even more preferably, 0.01 or less. The lower limit of such mass ratio [(C) / (A)] is It is not particularly limited and may be 0.

[0019] Furthermore, the oral composition of the present invention may optionally contain acidulants, amino acids, proteins, and vitamins. Minerals, carbon dioxide, flavoring, fruit juice, plant extract, esters, coloring, emulsifier, milk ingredients, Core powder, seasonings, vegetable oil, antioxidants, preservatives, pH adjusters, quality stabilizers, flower nectar It may contain one or more additives such as extracts, gelling agents, and carriers. The content of can be appropriately set within a range that does not impair the purpose of the present invention.

[0020] In this specification, "oral composition" refers to a product intended for direct oral ingestion. The oral composition of Akira may be in liquid or solid form at room temperature (25°C ± 10°C), as appropriate. While it can take any form, a liquid form is preferred because it allows for easier enjoyment of the effects of the present invention.

[0021] When the oral composition of the present invention is in liquid form, it may be in concentrated liquid form, gel form, jelly form, slurry form, etc. Any of these is acceptable and is not particularly limited. The preferred product form is a beverage, and as a beverage... For example, we can list RTD (ready-to-drink beverages), jelly drinks, and concentrated beverages. Herein, in this specification, "RTD" means a beverage that can be consumed as is without dilution. In the case of jelly drinks, the contents can be sucked out through the spout or straw attached to the container. Therefore, the solid content concentration is not particularly limited.

[0022] When the oral composition of the present invention is a beverage, it may be a tea beverage or a non-tea beverage. Examples include green tea beverages, black tea beverages, and oolong tea beverages, with green tea beverages being preferred. Examples of tea-based beverages include carbonated drinks, fruit juices, vegetable drinks, sports drinks, and dairy drinks. This can be achieved. Here, in this specification, "sports drink" refers to a drink used for exercise or daily life, etc. This efficiently replenishes the water, electrolytes, minerals, and energy lost through sweating, etc. This refers to a soft drink intended for [purpose], with a sodium concentration of 0.010% by mass or higher.

[0023] When the oral composition of the present invention is a beverage, the pH (at 20°C) is 3 from the viewpoint of flavor balance. Preferably 0.0 or higher, more preferably 3.5 or higher, even more preferably 4.0 or higher, and 7 Preferably 0.0 or less, more preferably 6.9 or less, even more preferably 6.8 or less, and 6.7 or less. The lower range is particularly preferable. The pH range is preferably 3.0 to 7.0. Preferably 3.5 to 6.9, more preferably 4.0 to 6.8, and especially preferably The range is 4.0 to 6.7. Note that in this specification, pH is calculated by adjusting the temperature to 20°C. The pH shall be measured using a pH meter.

[0024] If the oral composition of the present invention is a beverage, it may be a packaged beverage. The container can be a regular package. The container is not particularly limited; for example, a molded container mainly composed of polyethylene terephthalate. Containers (so-called PET bottles), metal cans, and paper composites with metal foil or plastic film. Examples include containers, bottles, etc.

[0025] Furthermore, if the oral composition of the present invention is a beverage, it may be heat-sterilized. The heat sterilization method is as follows: In that case, it must conform to the conditions stipulated in the applicable laws and regulations (in Japan, the Food Sanitation Act). If so, it is not particularly limited. For example, a beverage filled into a container and sealed tightly or tightly. Afterwards, sterilize using a sterilizer equipped with a self-recording thermometer, or disinfect using a filter or similar device. The contents can be automatically filled into containers and packaging, and then sealed tightly. More specifically This includes retort sterilization, high-temperature short-time sterilization (HTST), ultra-high temperature sterilization (UHT), etc. It can be listed.

[0026] When the oral composition of the present invention is an RTD (ready-to-drink), the water content is 85.0 Preferably 90.0% by mass or more, more preferably 92.0% by mass or more. Preferably, 99.9% by mass or less is preferred, more preferably 99.5% by mass or less, and 99% A water content of 0.0% by mass or less is even more preferable. A preferred range for such water content is 85.0%. ~99.9% by mass, more preferably 90.0~99.5% by mass, and even more preferably The percentage is between 92.0 and 99.0% by mass.

[0027] Furthermore, when the oral composition of the present invention is in solid form, its shape is not particularly limited, and it may be in powder form. Examples of product forms include granules, tablets, rods, plates, blocks, etc. For example, sweets such as cookies, chocolates, and ice cream, and processed foods such as sausages. Supplements can be cited as an example. Examples of supplement formulations include granules, Examples include tablets, capsules, powders, pills, chewable tablets, and lozenges.

[0028] The oral composition of the present invention can be manufactured according to conventional methods, and appropriate methods may be adopted. It is possible. For example, ingredient (A) and ingredient (B), with other ingredients added as needed, ingredient (A) The amounts of each component (A) and component (B) should be adjusted so that they fall within the above range. The mixing order of component (B) is not particularly limited.

[0029] As for ingredient (A), there are no particular limitations as long as it is commonly used in the food and beverage industry. It is not possible to use commercially available products, for example, Fuji FF (Fuji (Manufactured by Nippon Sugar Refining Co., Ltd.), Inulina HD, Inulina IQ, Inulina CLR, Inulina OFP (all above) (Manufactured by TEIJIN), Raftelin ST, Raftelin HP (all manufactured by Olafti) It can be obtained. In addition, it can be collected from plants rich in inulin by methods well known to those skilled in the art. You may use the following: For example, chicory, Jerusalem artichoke, dahlia, and ni Garlic, chives, onions, dandelions, and burdock can be mentioned. In addition, inulin is This includes chicory broken down by enzymes, and sugarcane synthesized by enzymes. You may also use products that have been processed to the extent that they are suitable for use as food.

[0030] As for ingredient (B), there are no particular limitations as long as it is commonly used in the food and beverage industry. For example, commercially available reagents may be used, but plant extracts rich in component (B) It can be included in a specific form. As a plant, it contains component (B) and is commonly used in the food and beverage industry. It is not particularly limited to the following, but for example, the genus Camellia, for example C. sinensis var. sinensis (or Tea leaves selected from C. sinensis var. assamica and their hybrids (including the Bukita variety) (Ca (Mellia sinensis) is one example. Depending on the processing method, tea leaves can be classified as unfermented tea, semi-fermented tea, etc. Although classified as fermented tea, one or more of these can be appropriately selected and used. Yes, it is possible. Examples of unfermented tea leaves include sencha, bancha, tencha, kamairicha, kukicha, bocha, and mecha. Examples of green tea leaves include those that have undergone roasting. Also, as for semi-fermented tea leaves, For example, Oolong tea leaves such as Tieguanyin, Sezhong, Huangjin Gui, and Wuyi rock tea can be mentioned. Furthermore, fermented tea leaves and Examples include tea leaves from Darjeeling, Assam, and Sri Lanka. The tea leaves are either one or two types. More than one type can be used. Among them, in terms of non-polymerized catechin content and flavor, unexplosive Fermented tea leaves are preferred, and green tea is even more preferred. The extraction method and conditions are not particularly limited. Publicly known methods can be employed. [Examples]

[0031] 1. Analysis of Inulin The measurement can be performed in accordance with AOAC Method 999.03. That is, the sample is After extraction with hot water, sucrose is enzymatically hydrolyzed to obtain free sugars. Next, sodium borohydride is added. The solution is added, and the free sugar produced by enzymatic decomposition is converted into a sugar alcohol. Then, fructan The fructan is reacted with an enzyme to enzymatically decompose it into glucose and fructose, and then a color developer is added. Then, the sample is color-developed and the absorbance is measured. Note that in the case of samples with a high oil content or emulsified samples, Degreasing may be performed as a pretreatment before the above operation.

[0032] 2. Analysis of non-polymerized catechins and caffeine The sample, dissolved and diluted in pure water, is processed using a high-performance liquid chromatograph (model SCL-10AVP, Shimadzu). Using a packed column (L-color) for octadecyl group introduction liquid chromatography (manufactured by Seisakusho), Mu ODS, 4.6 mmφ × 250 mm, particle size 5 μm: Chemicals Evaluation and Research Institute (a public interest incorporated foundation) A (manufactured by) is installed, and measurements are performed by gradient method at a column temperature of 35°C. The mobile phase A solution is acetic acid. Solution B is a distilled aqueous solution containing 0.1 mol / L of acetic acid, while Solution B is an acetonite solution containing 0.1 mol / L of acetic acid. The sample was prepared as a Toll solution, with a flow rate of 1 mL / min, a sample injection volume of 10 μL, and a UV detector wavelength of 280 nm. The process is carried out under the condition of m. The gradient conditions are as follows:

[0033] Concentration gradient conditions (volume %) Time A liquid concentration B liquid concentration 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%

[0034] 3. pH measurement Measure 30 mL of the sample into a 50 mL beaker and measure it with a pH meter (HORIBA Compact A pH meter (manufactured by Horiba, Ltd.) was used, and the measurement was taken after adjusting the temperature to 20°C.

[0035] 4. Analysis of the remaining percentage of non-polymerized catechins For bottled beverages immediately after manufacture (day 0), and for bottled beverages stored at 55°C for 14 days, The content of nonpolymer catechins is measured, and the remaining percentage of nonpolymer catechins is calculated using the following formula (1). They sought it.

[0036] Remaining percentage of nonpolymer catechins (%) = Q / P × 100 (1)

[0037] [In formula (1), P is the content of nonpolymer catechins in the bottled beverage immediately after manufacture (day 0)] The diagram shows that Q represents the content of nonpolymeric catechins in the bottled beverage after storage (14 days at 55°C). This indicates...

[0038] Manufacturing Example 1 Manufacturing of tea extract 0.6 kg of green tea leaves are mixed with 9 kg of ion-exchanged water at 88°C, and batch extraction is performed by stirring for 30 minutes. Next, the extract was coarsely filtered through a 200-mesh wire mesh, and then fine particles in the extract were removed. After centrifugal separation, 0.2 kg of tea extract powder was obtained by drying it in a spray dryer. 200g of tea extract powder in a 95% by mass ethanol aqueous solution at room temperature under stirring conditions of 250 r / min. Disperse the mixture in 800g, then add 100g of acidic clay (Mizuka Ace #600, manufactured by Mizusawa Chemical Co., Ltd.). After adding, stirring was continued for about 10 minutes. Next, the dispersion was filtered through No. 2 filter paper, and then activated carbon was added to the filtrate. 30g of GLC (manufactured by Kuraray Chemical Co., Ltd.) was added and filtered again through No. 2 filter paper. Furthermore, the filtrate was reduced to 0. The sample was re-filtered using a 2μm membrane filter to remove turbidity. Next, it was heated to 40°C. 0.0272 kg / cm 2 Ethanol is removed from the filtrate under reduced pressure, and the polymer is removed with deionized water. The concentration of catechins was adjusted to 15% by mass to obtain a tea extract.

[0039] Examples 1-2, Comparative Examples 1-7, and Reference Example 1 After uniformly mixing each component shown in Table 1 to prepare the beverage, it is sterilized and then packaged in a 200 mL volume. The tea was filled into PET bottles to produce packaged tea beverages. The resulting packaged tea beverages were then analyzed. The remaining percentage of non-polymerized catechins was evaluated. The results are shown in Table 1. The average degree of polymerization of inulin is 17.

[0040] [Table 1]

[0041] Examples 3 and 4, Comparative Examples 8 and 9, and Reference Example 2 The only difference from the uniform mixing of each component shown in Table 2 was that the containerized tea was prepared using the same procedure as in Example 1. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. We evaluated it. The results are shown in Table 2.

[0042] [Table 2]

[0043] Examples 5-8, Comparative Examples 10-13, and Reference Example 3 The only difference is that the components shown in Table 3 were uniformly mixed before packaging the tea leaves in the same manner as in Example 1. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. We evaluated it. The results are shown in Table 3.

[0044] [Table 3]

[0045] Example 9, Comparative Examples 14 and 15, and Reference Example 4 Except for uniformly mixing each component shown in Table 4, the same procedure as in Example 1 was used to package the tea leaves. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. We evaluated the results, which are shown in Table 4.

[0046] [Table 4]

[0047] Reference Example 5 and Comparative Examples 16 and 17 The only difference is that the components shown in Table 5 were uniformly mixed before packaging the tea leaves in the same manner as in Example 1. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. We evaluated it. The results are shown in Table 5.

[0048] [Table 5]

[0049] Examples 10 and 11, Comparative Examples 18 and 19, and Reference Example 6 The container-packaged tea was prepared using the same procedure as in Example 1, except that each component shown in Table 6 was uniformly mixed. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. The evaluation was conducted. The results are shown in Table 6.

[0050] [Table 6]

[0051] Examples 12-15 The container-packaged tea was prepared using the same procedure as in Example 1, except that each component shown in Table 7 was uniformly mixed. A beverage was prepared. The resulting packaged tea beverage was analyzed, and the residual rate of non-polymeric catechins was determined. We evaluated it. The results are shown in Table 7.

[0052] [Table 7]

[0053] Examples 16-20, Comparative Examples 20-27, and Reference Example 7 After uniformly mixing the components shown in Table 8 to prepare an acidic beverage, it is sterilized and then packaged in 200ml bottles. The product was filled into L-sized PET bottles to produce a packaged non-tea beverage. The analysis was performed to evaluate the remaining percentage of non-polymerized catechins. The results are shown in Table 8.

[0054] [Table 8]

[0055] Examples 21-24, Comparative Examples 28, 29, and Reference Example 8 The container was filled using the same procedure as in Example 16, except that each component shown in Table 9 was uniformly mixed. Non-tea beverages were prepared. The resulting bottled non-tea beverages were analyzed, and the residue of non-polymerized catechins was determined. The survival rate was evaluated. The results are shown in Table 9.

[0056] [Table 9]

[0057] Examples 25-33, Comparative Examples 30-32, and Reference Example 9 Except for uniformly mixing each component shown in Table 10, the same procedure as in Example 16 was followed to create a container. A non-tea beverage was prepared. The resulting non-tea beverage was analyzed, and non-polymerized catechins were found. The survival rate was evaluated. The results are shown in Table 10.

[0058] [Table 10]

[0059] Examples 34, 35, Comparative Example 33, and Reference Example 10 Except for uniformly mixing each component shown in Table 11, the same procedure as in Example 16 was followed to create a container. A non-tea beverage was prepared. The resulting non-tea beverage was analyzed, and non-polymerized catechins were found. The survival rate was evaluated. The results are shown in Table 11.

[0060] [Table 11]

[0061] Examples 36, 37, Comparative Example 34, and Reference Example 11 Except for uniformly mixing each component shown in Table 12, the same procedure as in Example 16 was followed in a container. A non-tea beverage was prepared. The resulting non-tea beverage was analyzed, and non-polymerized catechins were found. The survival rate was evaluated. The results are shown in Table 12.

[0062] [Table 12]

[0063] Tables 1-4 and 6-12 show that it contains a specific amount of nonpolymerized catechins and a specific amount of inulin. If it is an oral composition, the remaining rate of nonpolymer catechins is high, and the preservation of nonpolymer catechins is It can be seen that degradation can be suppressed. Also, from Table 5, the nonpolymerized catechins in the oral composition If the content is less than 0.1% by mass, the remaining rate of nonpolymer catechins decreases, and nonpolymer catechins This shows that technos are prone to deterioration.

Claims

1. The following components (A) and (B); (A) Inulin 0.5 to 6% by mass, and (B) Nonpolymerized catechins 0.1 to 0.6% by mass Includes, The mass ratio of component (A) to component (B) [(B) / (A)] is between 0.02 and 0.

25. Beverage.

2. The beverage according to claim 1, wherein it contains caffeine as component (C), and the content of component (C) is 0.03% by mass or less.

3. The beverage according to claim 1 or 2, wherein the pH is 3.0 to 7.0.

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