JP4426962B2 - Container drink - Google Patents

Description

  The present invention relates to a method for producing a packaged tea beverage that contains a high concentration of non-polymer catechins, suppresses the occurrence of cages during long-term storage, and has little color change.

  The effects of catechins have been reported to be a cholesterol elevation inhibitory action, an α-amylase activity inhibitory action, and the like (see, for example, Patent Documents 1 and 2). In order to express such a physiological effect, it is necessary to drink 4 to 5 cups of tea per day for an adult. Therefore, in order to ingest a large amount of catechins more easily, catechins are added to the beverage. A technique for blending at a high concentration has been desired. As one of the methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate of green tea extract (for example, see Patent Document 3).

On the other hand, as a means of improving the flavor and storage stability of tea beverages, a method using alkaline ionized water at the time of extraction from tea leaves (Patent Document 4), an acid such as hydrochloric acid is added to the juice obtained by pressing the tea extract A method of adjusting the pH to 4 or less, separating and removing solids (Patent Document 5), adding ascorbic acid to the extract obtained by extracting green tea with warm water, adjusting it to an acidic region, rapidly cooling it, and then extracting by centrifugation, etc. The solution is filtered, and the extract is clarified by filtration through a filter aid. Thereafter, the pH of the extract is adjusted to a neutral range, and is then placed in a container such as a bottle or plastic container by a conventional method. In the process for producing a green tea beverage having a long-term storage ability to be packed (Patent Document 6) and the processing of a tea extract, the pH of the extract is set to 5 during the processing step in which the liquid temperature is 44 ° C. or higher. Adjust and hold the following to prevent light blue deterioration of the extract. Thereafter, the pH of the extract is restored to its original value, and the tea extract is improved (Patent Document 7). The tea extract obtained by extracting tea leaves from the tea with extraction water or L-ascorbine in the extraction water After adjusting the pH of the tea extract to 5 or less by adding an acid, heat treatment is performed at 130 to 150 ° C. for 1 to 60 seconds, and then the pH of the tea extract is added by adding a neutralizing agent to the tea extract. A method for producing a packaged tea beverage (Patent Document 8), which is characterized by filling the container in an aseptic atmosphere and sealing it in an aseptic atmosphere after adjusting to 5.5 or less, has been reported.
However, these means cannot improve both the occurrence and color tone of the cage during long-term storage after heat sterilization in a packaged beverage containing a high concentration of catechins.
JP-A-60-156614 JP-A-3-133828 JP 59-219384 A JP-A-5-336885 JP-A-5-211838 Japanese Examined Patent Publication No. 7-97965 Japanese Examined Patent Publication No. 7-99996 JP 2002-84973 A

  An object of the present invention is to provide a method for producing a packaged tea beverage that contains non-polymer catechins at a high concentration, suppresses the occurrence of cages during long-term storage, and has little change in color tone.

  The present inventor has conducted various studies on the occurrence of a cage and color change during long-term storage of a container-packed tea beverage containing a high concentration of non-polymer catechins. If you adjust the pH after preparing the concentrate of the extract or tea extract, and then adjust the pH after heat sterilization under a constant temperature condition, there will be no deterioration after long-term storage and the color tone will be good It has been found that a packaged tea beverage can be obtained.

  That is, the present invention adjusts the pH to 4.1 to 5.5 by adding an organic acid or an inorganic acid to a green tea extract, or a concentrate or purified liquid preparation of a green tea extract and a green tea extract, Then, after the heat sterilization treatment, a neutralizing agent is added at a temperature of 0 to 80 ° C. to adjust the pH to 5.6 to 6.5. The present invention provides a method for producing a packaged tea beverage containing% by weight.

  According to the method of the present invention, a high-contained tea beverage can be obtained that has a high concentration of non-polymer catechins, does not generate long-term storage, and does not have a black color tone. The obtained packaged tea beverage can be a packaged tea beverage filled in a transparent PET bottle.

  The container-packed tea beverage of the present invention is produced by using a green tea extract or using a green tea extract concentrate or a purified liquid preparation as the green tea extract. Here, examples of the green tea extract include a liquid extracted from tea leaves using water, hot water, hydrous ethanol, or the like by a normal means. Examples of tea leaves used for extraction include those made from tea leaves obtained from the genus Camellia, such as C. sinensis, C. assamica and Yabuki species, or hybrids thereof. So-called green tea leaves such as Sencha are particularly preferred as the tea leaves produced. Container-packed tea beverages include green tea and blended teas containing green tea.

  On the other hand, the concentrate of green tea extract is obtained by concentrating an extract obtained by extracting tea leaves with water, a water-soluble organic solvent, or a mixed solution thereof, and disclosed in JP-A-59-219384 and JP-A-4. -20589, JP-A-5-260907, JP-A-5-306279, Japanese Patent Application No. 2002-114355, Japanese Patent Application No. 2002-020415, and the like. Examples of commercially available products include “Polyphenone”, Mitsui Norin Co., Ltd., “Theafranc”, ITO EN Co., Ltd., and “Sunphenon”, Taiyo Kagaku Co., Ltd. In addition, it can also be used in column purified products and chemically synthesized products. Examples of the form of the concentrate or purified product of the green tea extract include various forms such as a solid, an aqueous solution, and a slurry.

  In the present invention, first, an organic acid or an inorganic acid is added to a green tea extract, or a concentrate of a green tea extract and a green tea extract or a preparation of a purified product, to adjust the pH to 4.1 to 5.5. When the pH at this time is less than 4.1, when stored for a long time after the heat sterilization treatment, a crack is generated and the color tone tends to be blackened. On the other hand, when pH exceeds 5.5, the case where it preserve | saved for a long time after heat-sterilization treatment will generate | occur | produce. A more preferable pH range is 4.4 to 5.4, and even more preferably 4.5 to 5.1.

  Specific examples of the organic acid or inorganic acid include organic carboxylic acids, hydroxycarboxylic acids, polyphenols, phenols, and the like. Moreover, as an inorganic acid, the acid containing chlorine, a bromine, and an iodine, for example, hydrochloric acid etc. are mentioned. Preferred forms of the organic acid or inorganic acid used here include organic acids, particularly sodium ascorbate and potassium ascorbate, with sodium ascorbate being preferred. As a commercial item of sodium ascorbate, sodium L-ascorbate (manufactured by Daiichi Fine Chemical Co., Ltd.) and the like can be mentioned.

  Next, heat sterilization is performed. Here, the heat sterilization treatment is preferably performed at 130 to 150 ° C. for 1 to 120 seconds, particularly at 130 to 140 ° C. for 1 to 60 seconds.

  After the heat sterilization treatment, the green tea extract or the prepared liquid is brought to a temperature of 0 to 80 ° C. and a neutralizing agent is added to adjust the pH to 5.6 to 6.5. When the temperature for adding the neutralizing agent exceeds 80 ° C., there is a tendency that a long-term storage occurs or the color tone becomes black. The preferable neutralizing agent addition temperature is 0 to 70 ° C, more preferably 10 to 60 ° C, and particularly preferably 20 to 50 ° C.

Examples of the neutralizing agent used here include sodium hydrogen carbonate and sodium hydroxide, and sodium hydrogen carbonate is preferred. The neutralizing agent is preferably added as an aqueous solution, preferably 1 to 10% by weight aqueous solution, further 0.1 to 8% by weight aqueous solution, particularly 1 to 7% by weight aqueous solution. This is preferable from the viewpoint of reducing damage to the tea extract.
As a method for adjusting the pH with a neutralizing agent, the pH can be adjusted by passing the solution through a clay compound or an ion exchange resin.

  The addition amount of the neutralizing agent is an amount for adjusting the pH of the packaged tea beverage to 5.6 to 6.5. By setting the pH in the range of 5.6 to 6.5, there is no occurrence of long-term storage, the color tone is good, and the taste when drinking is also good.

  After the pH adjustment, the container-packed tea beverage is obtained by filling and sealing the container under aseptic conditions.

  In the packaged tea beverage obtained in the present invention, non-polymer catechins which are non-polymer and dissolved in water are 0.05 to 0.5% by weight, preferably 0.06 to 0.00. 45% by weight, more preferably 0.07 to 0.45% by weight, still more preferably 0.08 to 0.45% by weight, particularly preferably 0.1 to 0.4% by weight, most preferably 0.1 to 0.1% by weight. Contains 0.3% by weight. When the content of non-polymer catechins is less than 0.05% by weight, it is difficult to take a large amount of non-polymer catechins at a time. On the other hand, when the concentration exceeds 0.5% by weight, the bitter and astringent taste derived from non-polymer catechins is strong.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Is a collective term.

  The concentration of the non-polymer catechins of the present invention is defined based on a total amount of 8 types of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. The

In the packaged tea beverage of the present invention, (A) the content weight of (B) non-polymer catechin gallate bodies consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in non-polymer catechins The ratio [(B) / (A)] is preferably 0.8 to 1.0, more preferably 0.85 to 1.0, still more preferably 0.9 to 1.0, particularly preferably from the viewpoint of physiological effects. Is 0.95-1.0.
The (B) non-polymer catechin gallate body of the present invention is a general term that includes four types of catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. Moreover, the density | concentration of the non-polymer catechin gallate body of this invention is defined based on the total amount of a total of four types, catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate.

  In the container-packed tea beverage of the present invention, the weight ratio (C / D) of (C) non-epi catechins and (D) epi-catechins in non-polymer catechins suppresses changes in hue during storage. From this point, it is preferably 0.01 to 9.0, more preferably 0.05 to 8.0, still more preferably 0.05 to 0.54, and particularly preferably 0.05 to 4.0.

  The container-packed tea beverage of the present invention is preferably added with a bitterness inhibitor because it is easy to take. The bitterness inhibitor is preferably a water-soluble polymer or cyclodextrin. Examples of the water-soluble polymer include pectin and dextrin. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used.

  In the packaged tea beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, Additives such as preservatives, seasonings, pH adjusters, and quality stabilizers may be used alone or in combination. As the pH adjuster, sodium hydrogen carbonate or the like can be used.

  Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, and sodium polyphosphate. It is preferable to contain 0.01 to 0.5 weight%, especially 0.01 to 0.3 weight% in this invention drink.

  The container used for the container-packed tea beverage of the present invention is a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, like a general beverage, A normal form such as a bottle can be used. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution. In particular, a transparent PET bottle is preferable from the viewpoint of recapability during drinking.

Catechin measurement beverage was filtered through a filter (0.8 μm), and a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation was used, and an octadecyl group-introduced packed column L-column TM ODS (4. 6 mmφ × 250 mm: manufactured by the Chemical Substance Evaluation Research Organization), and the gradient was performed at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L acetic acid, the sample injection amount was 10 μL, and the UV detector wavelength was 280 nm. .

Examples 1-2 and Comparative Examples 1-5
Example 1 (green tea extract + purified green tea extract)
500 g of sencha leaves were placed in 15000 g of 30 times the amount of ion-exchanged water, stirred to extract the green tea extract, and then the tea leaves were filtered and diluted 3 times with ion-exchanged water. By adding a purified green tea extract (non-polymer catechins concentration of 44% by weight) to this extract, the non-polymer catechins in the final mixed solution are adjusted to 0.2% by weight. To obtain a mixed preparation. Next, ascorbic acid and sodium ascorbate were added to adjust to pH 5. Subsequently, it was sterilized by heating at 138 ° C. for 30 seconds. Thereafter, when the mixture was cooled to 40 ° C., a 5 wt% aqueous sodium hydrogen carbonate solution was added to adjust the pH to 5.8. Then, it filled in a transparent PET bottle and obtained the container-packed tea drink.

Example 2 (green tea extract only)
500 g of sencha leaves are placed in 15000 g of 30 times the amount of ion-exchanged water, and after stirring, the green tea extract is extracted, the tea leaves are filtered, diluted with ion-exchanged water, and the non-polymer catechins in the final mixed solution are The mixture was adjusted to 0.05% by weight to obtain a mixed preparation. Next, ascorbic acid and sodium ascorbate were added to adjust to pH 5. Subsequently, it was sterilized by heating at 138 ° C. for 30 seconds. Thereafter, when the mixture was cooled to 40 ° C., a 5 wt% aqueous sodium hydrogen carbonate solution was added to adjust the pH to 5.9. Then, it filled in a transparent PET bottle and obtained the container-packed tea drink.

Comparative Example 1
500 g of sencha leaves were placed in 15000 g of 30 times the amount of ion-exchanged water, stirred to extract the green tea extract, and then the tea leaves were filtered and diluted 3 times with ion-exchanged water. By adding a purified green tea extract (non-polymer catechins concentration of 44% by weight) to this extract, the non-polymer catechins in the final mixed solution are adjusted to 0.2% by weight. To obtain a mixed preparation. Next, at 87 ° C., ascorbic acid, sodium ascorbate and a 5 wt% aqueous sodium hydrogen carbonate solution were added to adjust the pH to 6.0. Next, it was sterilized by heating at 138 ° C. for 30 seconds, and then cooled to 87 ° C. Then, it filled in a transparent PET bottle and obtained the container-packed tea drink.

Comparative Example 2
A packed tea beverage having a pH of 6.0 was obtained by the same method as in Comparative Example 1 except that the temperature at the time of filling after sterilization treatment at 138 ° C. for 30 seconds was cooled to 40 ° C.

Comparative Example 3
A packed tea beverage with a pH of 6.0 was obtained in the same manner as in Example 1 except that the temperature at the time of filling after sterilizing by heating at 138 ° C. for 30 seconds was cooled to 87 ° C.

Comparative Example 4
500 g of sencha leaves were placed in 15000 g of 30 times the amount of ion-exchanged water, stirred to extract the green tea extract, and then the tea leaves were filtered and diluted 3 times with ion-exchanged water. By adding a purified green tea extract (non-polymer catechins concentration of 44% by weight) to this extract, the non-polymer catechins in the final mixed solution are adjusted to 0.2% by weight. To obtain a mixed preparation. Next, ascorbic acid was added to adjust to pH 4. Subsequently, it was sterilized by heating at 138 ° C. for 30 seconds. Thereafter, when the mixture was cooled to 40 ° C., a 5 wt% aqueous sodium hydrogen carbonate solution was added to adjust the pH to 5.9. Then, it filled in a transparent PET bottle and obtained the container-packed tea drink.

Comparative Example 5
500 g of sencha leaves were placed in 15000 g of 30 times the amount of ion-exchanged water, stirred to extract the green tea extract, and then the tea leaves were filtered and diluted 3 times with ion-exchanged water. By blending this extract with a purified product of green tea extract (non-polymer catechin concentration of 44% by weight) in this extract, the non-polymer catechin in the final mixed solution is 0.2% by weight. Adjustment was performed to obtain a mixed preparation. Next, ascorbic acid was added to adjust to pH 4. Subsequently, it was sterilized by heating at 138 ° C. for 30 seconds. Thereafter, when the mixture was cooled to 87 ° C., a 5 wt% aqueous sodium hydrogen carbonate solution was added to adjust the pH to 6.1. Then, it filled in a transparent PET bottle and obtained the container-packed tea drink.

<Production method of purified green tea extract>
As a caffeine-containing catechin composition, 300 g of polyphenone HG (manufactured by Mitsui Norin Co., Ltd.) is suspended in 630 g of a 47.5% ethanol aqueous solution at room temperature and 250 rpm stirring condition, dissolved for 20 minutes, and then 570 g of 95% ethanol aqueous solution for 20 minutes. It was dripped over. Next, after adding 30 g of acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for 2 hours. Thereafter, the acid clay and precipitate were filtered with No. 2 filter paper. Next, 30 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) was added to the filtrate and stirred for 2 hours. Thereafter, the activated carbon was filtered with No. 2 filter paper and re-filtered with a 0.2 μm membrane filter. Finally, 230 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 25 Torr, and the concentration of non-polymer catechins in the purified green tea extract was 159 mg / 100 mL. This was freeze-dried to obtain a purified powdery green tea extract containing 44% by weight of non-polymer catechins in the solid content.

  Beverages obtained under various conditions were stored at 55 ° C., and the presence or absence of color tone and occurrence of cages was evaluated. As for the color tone, light yellow to yellow is ◎, slightly blackish is ◯ to Δ, brown is Δ, brown is black to ×. As for the occurrence of the bookmark, it was stored until two weeks later, and the day when the bookmark was generated was described.

  As is clear from Table 1, when the pH before heat sterilization is 4.1 to 5.5, and the temperature at which the pH is 5.6 to 6.5 after heat sterilization is 0 to 80 ° C, The color tone was also good. However, when the pH before heat sterilization was less than 4.1, the color tone turned black and a crack was generated. Moreover, when the temperature which adds neutralizer after heat disinfection and adjusts pH exceeds 80 degreeC, it turned out that a color tone turns black.

Claims (3)

Ascorbic acid and sodium ascorbate are added to green tea extract, or a concentrated or purified product of green tea extract and green tea extract to adjust pH to 4.5 to 5.5, and then heat sterilization treatment A container containing 0.1 to 0.3 % by weight of non-polymer catechins, characterized by adding a neutralizing agent at a temperature of 20 to 50 ° C. and adjusting the pH to 5.6 to 6.5 Manufacturing method for stuffed tea beverages.   The method for producing a containerized tea beverage according to claim 1, wherein the neutralizing agent to be added is an aqueous neutralizing agent solution having a concentration of 1 to 10% by weight.   The method for producing a containerized tea beverage according to claim 1 or 2, wherein the containerized tea beverage is green tea.