JP7093526B2 - Beverages in containers - Google Patents

Description

The present invention relates to a packaged beverage containing a kudzu flower-treated product and a packaged beverage containing tectrigenins.

Kuzu is a large vine of the leguminous family, and the kudzu starch collected from its roots has long been used as a raw material for Japanese sweets. The roots and flowers are called kudzu root and kudzu flower, respectively, and are used as raw materials for Chinese herbal medicines such as antipyretics, analgesics, antispasmodics, and medicines for symptoms such as sweating. In particular, kudzu flower is known to have a body fat reducing action (Patent Document 1), and isoflavones derived from kudzu flower have various actions such as liver disorder improving action, hangover prevention action, and urinary nitrogen metabolism improving action. It is known to have (Patent Documents 1 to 5). It is also known that isoflavones have a lipolysis promoting action. (Non-Patent Document 1)

Japanese Patent No. 4879741 Japanese Patent No. 3454718 Special Fair 8-32632 Gazette Japanese Unexamined Patent Publication No. 2007-137861 Japanese Patent No. 82829387

T. Kamiya et al., Evid Based Complement Alternat Med., Volume 2012, Article ID 272710, 2012

Although kudzu flower contains various ingredients that may be useful, including tectrigenins, the dried powder of the extract or the dried product itself is used in limited fields such as raw materials for Chinese herbs. I'm just doing it. In order to ingest an effective amount of kudzu flower treated product for the purpose of more effectively expressing the physiological action of the kudzu flower treated product, a beverage form that makes it easy to take a large amount of kudzu flower treated product is palatable and marketable. Desirable from. In particular, as a container form that is easy to drink, there is an increasing demand for a container having a recapable lid, specifically, a PET bottle and the like. However, since the kudzu flower-treated product has a unique flavor, there is a problem that it is difficult to ingest it in terms of its palatability when it is blended in a large amount and made into a beverage form.

As a result of diligent studies, the present inventor has a container that does not have the unique flavor peculiar to kudzu flower, has excellent palatability, is stable, and can withstand long-term drinking, even though it contains a kudzu flower treated product. We have found that stuffed beverages can be obtained.

The present invention provides the following packaged beverages.
A packaged beverage characterized by containing a processed kudzu flower.
<1> A packaged beverage characterized by containing a processed kudzu flower.
<2> A packaged beverage characterized by containing tectrigenins.
<3> The packaged beverage according to any one of <1> or <2>, which further contains a processed tea product.
<4> A composition comprising a kudzu flower-treated product and an artificial sweetener.
<5> A composition comprising tectrigenins and artificial sweeteners.
<6> The composition according to any one of <4> or <5>, wherein the artificial sweetener contains at least one selected from acesulfame potassium, aspartame, sucralose, and stevia.
<7> A composition for reducing body fat, which comprises a kudzu flower-treated product and an artificial sweetener.
<8> A composition for reducing body fat, which comprises tectrigenins and an artificial sweetener.
<9> A composition for suppressing an increase in blood glucose level, which comprises a kudzu flower-treated product and an artificial sweetener.
<10> A composition for suppressing an increase in blood glucose level, which comprises tectrigenins and an artificial sweetener.
<11> A packaged beverage using the compositions of <4> to <10>.

The packaged beverage of the present invention is a packaged beverage containing a kudzu flower-treated product. The packaged beverage of the present invention has excellent palatability and can be stored for a long period of time, and its color tone is stable for a long period of time even when it is filled in a transparent container and stored at a high temperature. In addition, the packaged beverage of the present invention contains the kudzu flower-treated product, and thus has excellent effects of the kudzu flower-treated product, particularly an effect of reducing body fat and an effect of suppressing an increase in blood glucose level.

Further, the packaged beverage of the present invention is a packaged beverage containing tectrigenins. The packaged beverage of the present invention has excellent palatability and can be stored for a long period of time, and its color tone is stable for a long period of time even when it is filled in a transparent container and stored at a high temperature. In addition, the packaged beverage of the present invention contains tectrigenins, and thus has excellent effects of tectrigenins, particularly an effect of reducing body fat and an effect of suppressing an increase in blood glucose level.

Further, the present invention is a composition containing a kudzu flower-treated product and an artificial sweetener. By using the kudzu flower treated product and the artificial sweetener together, the palatability is enhanced and the storage stability is also improved. In addition, it is possible to enhance the body fat reducing effect and the blood glucose level increase suppressing effect, which are the effects of the kudzu flower treated product.

Further, the present invention is a composition containing tectrigenins and artificial sweeteners. The combined use of tectrigenins and artificial sweeteners enhances palatability and storage stability. In addition, it is possible to enhance the effect of reducing body fat and the effect of suppressing the increase in blood glucose level, which are the effects of tectrigenins.

Shows the absorbance measurement results of Kuzuhana beverage and Kuzuhana tea beverage. It represents the rate of change in the content of tectrigenins during storage of Kuzuhana beverage and Kuzuhana tea beverage. The results of absorbance measurement of Kuzuhana beverage at each pH are shown. It represents the rate of change in the content of tectrigenins during storage of Kuzuhana beverage at each pH.

The packaged beverage of the present invention is characterized by containing a kudzu flower-treated product.

Further, the packaged beverage of the present invention is characterized by containing tectrigenins.

(Kuzuhana processed product)
Kuzuhana is the flower part of the Kuzu plant. The kudzu plant is a perennial vine of the genus Pueraria montana, as is usually known, and is known to be distributed in Japan, China, Taiwan, Southeast Asia and the like. Examples of the type of kudzu plant include Pueraria homsonii, Pueraria lobata, Pueraria sumbergiana and the like. In the present invention, any kind of kudzu plant may be used, and there is no particular limitation, but Pueraria tomsonii, which is known to have a body fat reducing effect and a blood flow improving effect, is used. Is preferable. Kuzuhana includes caccalide, cucullidone, isoflavones, biochanin A, 6-hydroxybiocanin A-6,7-di-O-glucoside, genistein, genistine, 6-hydroxygenistine-6,7-di-O-glucoside, Isoflavones including glycitein, glycitin, tectrigenin, tectolysine, tectrigenin-7-O-xyllosylglucoside, daidzein or daidzin and isoflavones or glycosides thereof, saponins such as soyasapogenol B and sofaradiol and their glycosides or It contains saponins including derivatives, tryptophan glycosides, sugars, aliphatic organic acids, aromatic organic acids, sugar alcohols, water-soluble dietary fibers, vitamins and the like. The kudzu flower, which is a raw material of the kudzu flower-treated product used in the present invention, is at least one component selected from isoflavones containing isoflavones and glycosides or derivatives thereof, saponins and saponins containing these glycosides or derivatives. It may be a part or the whole of the flower part containing isoflavone, and may be a kudzu flower collected at any stage of flowering. It is preferable that the kudzu flowers are collected at the stage.

The kudzu flower processed product includes the kudzu flower itself in addition to the processed kudzu flower. The means for treating kudzu flowers is not particularly limited, and may be, for example, physical or chemical treatment that can be usually taken when processing the flower part of a plant such as shredding, crushing, grinding, drying, heating, and extraction. Just do it. The preferred form of the kudzu flower treated product is a kudzu flower dried product or a kudzu flower extract.

The dried kudzu flower is a product obtained by drying the kudzu flower, and examples thereof include a dried kudzu flower itself and a dried kudzu flower itself obtained by crushing the kudzu flower itself. The means for drying the kudzu flower to obtain the dried kudzu flower is not particularly limited. Can be obtained. The degree of drying may be such that it is confirmed that the water content of the kudzu flower is sufficiently reduced, and for example, the degree of drying may be such that the water content becomes 10% by mass or less. preferable. If necessary, the dried kudzu flower can be made into a powder by pulverizing it.

In the case of obtaining powder of dried kudzu flower, as a method of powdering the dried kudzu flower, for example, a method of crushing or powdering the dried kudzu flower by a ball mill, a hammer mill, a roller mill or the like which are usually used by those skilled in the art. However, it is not limited to these. It is also possible to change the order of drying and powdering, crush the kudzu flower before drying with a mascoroider, a slicer, a comitrol or the like in advance, and dry the crushed product to obtain a powder of the dried kudzu flower.

The kudzu flower extract is not particularly limited as long as it contains the components of kudzu flower, and is obtained by, for example, squeezing kudzu flower or extracting it using kudzu flower and a solvent. Extracts and the like can be mentioned. The Kuzuhana extract may be a solvent diluted product of juice or extract, a concentrate or a dried product, and may be, for example, liquid, paste, powder, fine granules, granules, pellets or tablets. It may be in a solid state such as. In either case, only the kudzu flower extract may be used, or in the case of a liquid or paste, it may be mixed with a solvent or the like. In the case of a solid state, it may be mixed with an excipient, or molded with an excipient or a binder.

When obtained in the form of an extract, the kudzu flower extract can be obtained by a solvent extraction means using a commonly known plant. For example, a kudzu flower extract can be obtained by adding a solvent to kudzu flower and appropriately heating or stirring the kudzu flower. Further, a kudzu flower extract consisting of a liquid component excluding solid matter (residue) can be obtained by using a commonly known solid-liquid separation means such as centrifugation or filtration. As the kudzu flower which is the raw material of the kudzu flower extract, kudzu flower before and after drying can be used, but from the viewpoint of extraction efficiency, for example, a kudzu flower dried product is preferable.

Examples of the solvent used for obtaining the kudzu flower extract include water, hot water, an organic solvent, and a hydrous organic solvent. The organic solvent is not particularly limited as long as it is an organic solvent usually used for extraction treatment, and for example, methanol, ethanol, n-propanol, n-butanol, acetone, hexane, cyclohexane, propylene glycol, ethylmethylketone, glycerin, etc. Examples thereof include methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible fats and oils, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethane and the like. Of the above solvents, water, hot water or polar organic solvents are preferable because they can efficiently extract isoflavones, and water, hot water, ethanol, n-butanol, methanol, acetone, propylene glycol or Ethyl acetate is more preferred, water, hot water or ethanol is even more preferred.

When the kudzu flower extract is obtained, it can be extracted without heating, but it is preferable to heat it from the viewpoint of extraction efficiency. Examples of the heated extraction means include a heated extraction method such as heating and reflux, a supercritical extraction method, and the like, and in some cases, a means for pressurizing and heating can be adopted. The extraction temperature in the heated extraction is not particularly limited as long as it is a temperature equal to or lower than the boiling point of the solvent used. The extraction temperature varies depending on the solvent used, but is generally 4 ° C to 150 ° C. In order to prevent the solvent used for extraction from volatilizing, the lower limit of the heating temperature is set to, for example, 30 ° C or higher, preferably 50 ° C or higher, and the upper limit of the heating temperature is set to, for example, 150 ° C or lower, preferably 130 ° C. It is better to set it below ℃.

Since the extraction time may be a time during which soluble components such as isoflavones are sufficiently extracted from kudzu flowers, it may be appropriately set according to the extraction temperature and the like. For example, it is several minutes to several tens of hours and is heated. It can be 30 minutes to 48 hours depending on the conditions and stirring conditions. When extracting without heating or when extracting at a temperature lower than 50 ° C., the extraction time can be, for example, 6 hours to 48 hours, and when heating at 50 ° C. or higher, for example, the extraction time. Can be 30 minutes to 24 hours. The extraction time, that is, the time from the start to the end of extraction depends on various conditions, but for example, the concentration of soluble components is measured over time, and the time when these concentrations reach the plateau at the maximum concentration is the extraction end time. Can be.

The kudzu flower extract may be, for example, one obtained by subjecting the extract that has undergone the extraction operation to concentration or drying such as vacuum concentration or freeze-drying in order to remove an organic solvent.

The kudzu flower extract contains a high amount of isoflavones using a synthetic adsorbent such as Diaion HP20, Sepabies SP825L, Amberlite XAD4, MCIgelCHP20P, a column such as dextran resin such as Sephadex LH-20, or a concentrator. It may be an extract.

In addition to kudzu flower, it is preferable to use a kudzu flower-treated product such as a kudzu flower dried product or a kudzu flower extract containing isoflavones. For example, the isoflavones contained in the dried kudzu flower are 0.1% by mass or more, more preferably 1% by mass or more, still more preferably 5% by mass or more, based on the dry mass of the dried kudzu flower. Particularly preferably, it is 10% by mass or more. The isoflavones contained in the kudzu flower extract are 1% by mass or more, more preferably 3% by mass, still more preferably 10% by mass or more, particularly preferably 10% by mass, based on the dry mass of the kudzu flower extract. Is 15% by mass or more.

(Tectorigenins)
The tectrigenins used in the packaged beverage of the present invention mean tectrigenin, which is a kind of isoflavone, glycosides or derivatives thereof, and mixtures thereof. It is known that tectrigenins are contained in plants of the genus Pueraria and plants of the genus Pueraria, but in the present invention, it is preferable to use tectrigenins derived from plants of the genus Pueraria, and tectrigenins derived from treated kudzu flowers are used. Is more preferable.

In the present invention, the content of the kudzu flower-treated product may be contained in the beverage so that an adult can ingest 1 mg or more per day, preferably 5 mg or more, more preferably 10 mg or more, and further. It is preferably 15 mg or more, and particularly preferably 20 mg or more. The daily intake is the total amount contained in the beverage consumed in a normal daily life, and can be ingested once a day or in a plurality of times. If the amount of the kudzu flower treated product is small, the effect derived from the kudzu flower treated product, particularly the effect of isoflavones, cannot be obtained, which is not preferable. In addition, if there are many kudzu flower treated products, the peculiar flavor will be too strong and it will be difficult to achieve harmony, which is not preferable.

In the present invention, the content of isoflavones may be contained in the beverage so that an adult can ingest 1 mg or more per day, preferably 5 mg or more, more preferably 10 mg or more, still more preferably. It is 15 mg or more, and particularly preferably 20 mg or more. The daily intake is the total amount contained in the beverage consumed in a normal daily life, and can be ingested once a day or in a plurality of times.

In the packaged beverage of the present invention, the content of tectrigenins may be contained in the beverage so that an adult can ingest 1 mg or more per day, preferably 5 mg or more, and more preferably 10 mg or more. It is more preferably 15 mg or more, and particularly preferably 20 mg or more. The daily intake is the total amount contained in the beverage consumed in a normal daily life, and can be ingested once a day or in a plurality of times.

In the present invention, in addition to the Kuzuhana-treated product, antioxidants, fragrances, various esters, organic acids (salts), inorganic acids (salts), pigments, emulsifiers, preservatives, and sweetness, if necessary. Other seasonings such as agents, acidulants, salts, thickening stabilizers, oils, vitamins, amino acids, minerals, fruit juices, extracts, dietary fibers, cyclic oligosaccharides, pH regulators, bitterness suppressants, chelating agents or quality stabilizing Ingredients such as agents may be blended alone or in combination of two or more.

In the present invention, an antioxidant may be added for the purpose of enhancing storage stability. Antioxidants that can be used include, for example, ascorbic acid or a salt thereof, tocopherol or a derivative thereof, dibutylhydroxytoluene, butylhydroxyanisole, sodium erythorbate, propyl gallate, sulfite, sulfur dioxide, coffee bean extract, tea extract. Examples include substances, rosemary extract, sesame oil extract and the like. Vitamin C and Vitamin E are preferred. In the packaged beverage of the present invention, the blending amount of the antioxidant is not particularly limited, but when it is contained, it is preferably 0.0001 to 10% by mass, more preferably 0.001 to 1% by mass, and further. It is preferably 0.005 to 0.5% by mass. By blending an antioxidant, it is possible to prevent discoloration of the beverage and deterioration of flavor due to oxidation. These can be used alone or in combination.

In the present invention, a fragrance can be added for the purpose of enhancing the palatability. As the fragrance, it can be appropriately selected from natural fragrances obtained by physical means such as extraction, squeezing and distillation from animals and plants, enzyme treatment, and synthetic fragrances. For example, peppermint oil, spearmint oil, anis oil, eucalyptus oil, winter green oil, cassia oil, clove oil, thyme oil, sage oil, lemon oil, orange oil, peppermint oil, cardamon oil, coriander oil, mandarin oil, lime oil. , Lavender oil, rosemary oil, laurel oil, camomill oil, caraway oil, majorum oil, bay oil, lemongrass oil, origanum oil, pine needle oil, neroli oil, rose oil, jasmine oil, grapefruit oil, sweetie oil, Tea-derived fragrances such as yuzu oil, iris concrete, absolute peppermint, absolute rose, orange flower, green tea, crow dragon tea, and tea, natural fragrances such as coffee-derived fragrances, and processing of these natural fragrances (front reservoir cut, After-reservoir cut, distilling, liquid-liquid extraction, essence, powdered fragrance, etc.), and menthol, carboxylic, anator, cineole, methyl salicylate, synamic aldehyde, eugenol, 3-1-mentoxypropane -1,2-diol, Timor, Linarol, Linaryl acetate, Limonen, Menton, Mentil acetate, N-substituted-Paramentan-3-Carboxamide, Peppermint, Octylaldehyde, Citral, Pregon, Calvia acetate, Anisaldehyde, Ethyl acetate , Ethylbutyrate, allylcyclohexanepropionate, methylanthranilate, ethylmethylphenylglycidate, vanillin, undecalactone, hexanal, butanol, isoamyl alcohol, hexenol, dimethylsulfide, cycloten, furfural, trimethylpyrazine, ethyllactate, Examples thereof include single flavors such as ethylthioacetate, and blended flavors such as strawberry flavor, apple flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, butter flavor, milk flavor, fruit mix flavor, and tropical fruit flavor. These can be used alone or in combination. When the flavor is contained in the beverage, the blending amount is not particularly limited, but is preferably in the range of 0.0001 to 10% by mass, more preferably 0.0005 to 5% by mass, and further preferably 0.001 to 0.001 to 10% by mass. It is 3% by mass. These can be used alone or in combination.

In the present invention, an organic acid or a salt thereof, an inorganic acid or a salt thereof can be appropriately blended. Examples of the inorganic acid or salts thereof that can be used include phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate, etc., and organic acids, citric acid, acetic acid, succinic acid, itaconic acid, apple as organic acid salts. Acids, sodium citrate, potassium acetate and the like can be mentioned. When the beverage contains an organic acid or a salt thereof, an inorganic acid or a salt thereof, the blending amount is not particularly limited, but is preferably in the range of 0.0001 to 10% by mass, more preferably 0.0005 to 5% by mass. It is more preferably 0.001 to 3% by mass. These can be used alone or in combination.

In the present invention, pigments can be appropriately blended. Examples of pigments that can be used include shrimp, oyster, crab, tomato, orange, paprika, berry yellow, marigold, saffron, fafia, hematococcus, dunarriera, carrot, potato, anato, corn, and palm as carotinoid pigments. Oil, etc. as anthraquinone-based pigments, cochineal, lac, kane, etc., naphthoquinone-based pigments, alkanet, sicon, etc., as anthocyanin-based pigments, red cabbage, perilla, purple potato, purple yamaimo, red currant, logan Berry, Elderberry, Cowberry, Gooseberry, Cranberry, Salmonberry, Swim Bullberry, Strawberry, Raspberry, Duberry Hakuruberry, Black Currant, Blackberry, Blueberry, Whirtleberry, Boysenberry, Mulberry, Uguisukagra, Morero Cherry, cherry, darks, sweet cherry, grape juice, grape skin, plan, red rice, purple corn, hibiscus, etc. as flavonoid pigments, azuki whole plant extract, buckwheat whole extract, onion, persimmon, pecan nut, shea nut , Tamarind, nuts, cacao, berry, carob, suou, citan, enju, benibana red, benibana yellow, kanzo, coulo, etc. as porphyrin pigments, chlorophyll, chlorophyllin, sasa, etc. Berry red as a system pigment, benikoji, benikoji yellow as an azaphyllon system pigment, red No. 2, red No. 3, red No. 40, red No. 102, red No. 104, red No. 105, red 106 as edible tar pigments. No. 4, Yellow No. 4, Yellow No. 5, Green No. 3, Blue No. 1, Blue No. 2, etc. Others, Aluminum, Gold, Silver, Berry, Berry Blue, Berry Red, Berry Lina, Nori, Chicoli, Ikasumi, Caramel, Examples include cocoa and theaflavin. Among them, brown pigments such as caramel, cocoa, and theaflavin are preferable when used in combination with vitamins because they can protect vitamins from light. When the pigment is contained in the beverage, the blending amount is not particularly limited, but is preferably 0.0001 to 1% by mass, and more preferably 0.0001 to 0.1% by mass.

In the present invention, an emulsifier can be added if necessary. Examples of emulsifiers that can be used include monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and yukka. Examples include extracts, saponins, esters and the like. When the emulsifier is contained in the beverage, the blending amount is not particularly limited, but is preferably in the range of 0.001 to 1% by mass, more preferably 0.005 to 0.5% by mass. This is because if it is less than 0.001% by mass, a sufficient effect cannot be obtained, and if it is more than 1% by mass, no further effect can be expected.

In the present invention, a preservative can be added for the purpose of enhancing storage stability. Examples of preservatives include sodium benzoate, sorbic acid, potassium sorbate, propionic acid, sodium propionate, sodium dehydroate, butyl paraoxybenzoate, isobutyl paraoxybenzoate, propyl paraoxybenzoate, sodium hyposulfate, and sodium hyposulfate. , Potassium pyrosulfate, sodium pyrosulfite, sulfur dioxide, luspricin, egonoki extract, pectin degradation product, ε-polylysine, shirakotan extract (protamine), luspricin (hinokithiol) and the like. These can be used alone or in combination. When the preservative is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.001 to 10% by mass, more preferably 0.005 to 5% by mass, and further preferably 0. It is 0.01 to 1% by mass. By blending a preservative, it is possible to prevent discoloration of the beverage and deterioration of flavor due to oxidation. These can be used alone or in combination.

In the present invention, a sweetener can be appropriately added. Examples of sweeteners that can be used include sugar, Japanese bonito, brown sugar, high fructose corn syrup, honey, maple syrup, high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, and high fructose corn syrup. In addition to sugars such as high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, oligosaccharide, erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, Rakan fruit extract, somatin, glycerin , Cructose, Monerin, Monatin, Aspartame, Acesulfam Potassium, Sclarose, Saccharin or a salt thereof, Zultin, Cyclamic acid or a salt thereof, Neotame, Neohesperidin, Dihydrocalcon and other artificial sweeteners. Species or two or more species can be used. When the sweetener is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.0001 to 30% by mass, more preferably 0.0005 to 25% by mass, and further preferably 0. It is 001 to 20% by mass.

In the present invention, it is preferable to contain a kudzu flower-treated product and a sweetener. Among the sweeteners, artificial sweeteners are preferably used, specifically, erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, rakan fruit extract, thaumatin, glycerin, curculin, etc. Examples thereof include monerin, monatin, aspartame, acesulfame potassium, sucralose, saccharin or a salt thereof, zulutin, cyclamic acid or a salt thereof, neotheme, neohesperidine, and dihydrocalcon. As is clear from Examples 5 to 34 described later, the kudzu flower-treated product not only improves the unique flavor of the kudzu flower-treated product and also improves the palatability as a beverage by using an artificial sweetener in combination. , Improvement of storage stability, effect of reducing body fat, and effect of suppressing increase in blood glucose level can be enhanced. Preferred artificial sweeteners are one or more selected from stevia, xylitol, thaumatin, aspartame, acesulfame potassium and sucralose. Further, it is preferable to blend two or more kinds of artificial sweeteners, and at least one of them is a sweetener selected from aspartame, acesulfame potassium and sucralose.

Further, in the present invention, it is preferable to contain tectrigenins and sweeteners. Among the sweeteners, artificial sweeteners are preferably used, specifically, erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, mannitol, reduced palatinose, licorice extract, stevia, rakan fruit extract, thaumatin, glycerin, curculin, etc. Examples thereof include monerin, monatin, aspartame, acesulfame potassium, sucralose, saccharin or a salt thereof, zulutin, cyclamic acid or a salt thereof, neotheme, neohesperidine, and dihydrocalcon.

In the present invention, an acidulant can be appropriately added. Examples of the acidulants that can be used include citric acid, acetic acid, tartaric acid, malic acid, lactic acid, fumaric acid, phosphoric acid, and salts thereof, in addition to fruit juices extracted from natural ingredients, and are appropriately selected from these. Then, one kind or two or more kinds can be used. When the acidulant is contained, the blending amount is not particularly limited, but when blended, it is preferably 0.001 to 10% by mass, more preferably 0.001 to 5% by mass, and further preferably 0.005 to 0.005% by mass. It is 7% by mass.

In the present invention, a thickening stabilizer can be appropriately added. The thickening stabilizer that can be used may be any thickening stabilizer generally used for beverages. Specifically, cellulose such as carrageenan, xanthan gum, arabic gum, guar gum, locust bean gum, tara gum, tamarind gum, gellan gum, carboxymethyl cellulose and its derivatives, propylene glycol, alginic acid and its salts, starch and its derivatives, agar, psyllium. Seed gum, gelatin, furcereran, water-soluble soybean polysaccharide, pectin and the like can be mentioned, and one or more of them can be appropriately selected from these. The amount of the thickening stabilizer added cannot be unconditionally specified depending on the type of the thickening stabilizer used, but in general, 0.001 to 0.1% by mass is desirable with respect to the beverage in a closed container. .. This is because if it is less than 0.001% by mass, a sufficient effect cannot be obtained, and if it is more than 0.1% by mass, the work efficiency in preparing a milk drink in a closed container deteriorates.

In the present invention, vitamins can be appropriately added. The vitamin to be blended may be either a water-soluble vitamin or a fat-soluble vitamin, but the water-soluble vitamin is preferable. Specifically, the water-soluble vitamins include vitamin Bs (B1, B2, B6, B12), niacin, pantothenic acid, folic acid, biotin, and vitamin C, and the fat-soluble vitamins include vitamin A, vitamin D, and vitamin E. Vitamin K is mentioned, and one kind or two or more kinds can be used by appropriately selecting from these. When the vitamin is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.0001 to 10% by mass, more preferably 0.0005 to 5% by mass, and further preferably 0. It is 001 to 1% by mass.

In the present invention, amino acids can be appropriately blended. Examples of amino acids that can be used include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, proline, serine, tyrosine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine. It is possible to select one or more from these as appropriate. In particular, nine kinds of amino acids, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine cannot be synthesized in the human body and are known as essential amino acids for the human body, that is, essential amino acids. It is desirable to have a beverage composition that allows a well-balanced intake of essential amino acids. When the amino acid is blended in the beverage, the blending amount is not particularly limited, but when blended, it is preferably 0.0001 to 10% by mass, more preferably 0.0005 to 5% by mass, and further preferably 0. It is 001 to 1% by mass.

In the present invention, minerals can be appropriately added. Examples of minerals that can be used include magnesium, sodium, potassium, calcium, zinc, iron, phosphorus, copper, manganese and salts thereof, and one or more of them may be appropriately selected from these. can. These minerals can be added to the beverage in the form of water-soluble salts that are acceptable in the beverage composition. The content of the mineral is not particularly limited as long as it can improve the taste and texture of the beverage when combined with the kudzu flower-treated product and other additives. The mineral content is preferably 0.0001 to 0.100% by mass, more preferably 0.001 to 0.05% by mass, in terms of metal ions, based on the total amount of the beverage.

In the present invention, fruit juices and extracts can be blended. The types of fruit juice that can be used are not particularly limited, but for example, citrus juice (sweet orange juice, orange juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple, Guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (ume juice, pear juice, apricot juice, peach juice, berry juice, kiwi fruit juice, etc.), tomato juice, carrot juice, strawberry juice, Examples include melon juice, preferably citrus juice, apple juice, peach juice, grape juice, blueberry juice, sea urchin juice, cassis juice, and more preferably citrus juice, grape juice, blueberry juice, cassis juice. And one or more can be used by appropriately selecting from these.

The fruit juice used in the present invention is a turbid fruit juice containing an insoluble solid substance, or an insoluble solid substance by various methods (microfiltration method, enzyme treatment method, ultrafiltration method and a combination method thereof, etc.). The removed clear juice can be used. Usually, from the viewpoint of storage space and transportation cost, the water content of the squeezed juice is removed, and concentrated juice such as concentrated turbid juice or concentrated clarified juice is used. Is adjusted, and the acidity is adjusted. In addition, use whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, fruit puree with the fruit strained, or fruit juice obtained by crushing or extracting the pulp of dried fruit. Can be done. When the fruit juice is blended in the packaged beverage of the present invention, the blending amount is not particularly limited, but when blended, it is preferably 0.001% by mass or more, more preferably 0.005 to 50% by mass in the beverage. Yes, more preferably 0.01 to 30% by mass.

The extracts used in the present invention refer to an extract obtained by extracting a raw material normally used for food with a solvent (for example, water, ethanol or a mixture thereof), or a squeezed juice directly squeezed from the raw material. The extracts may be a concentrated extract or squeezed juice, and can be used in any form of a dried product (granule, fine granule, powder) obtained by drying the extract or squeezed juice. As raw materials for extracts, for example, raw materials derived from plants such as vegetables, fruits, mushrooms, flowers, foliage, trees, and algae, and raw materials derived from animals can be used, and one or more of them may be appropriately selected from these. Can be used. The blending amount of the extracts is not particularly limited, but the solid content is preferably 0.0001 to 1% by mass, more preferably 0.0001 to 0.1% by mass.

In the present invention, dietary fiber can be blended. Dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber, and any dietary fiber may be used. Of these, water-soluble dietary fiber is preferable because it does not affect the viscosity or particle size of the product. Examples of the water-soluble dietary fiber include refractory dextrin, pectin, guar bean enzymatic decomposition product, guar gum, agarose, glucomannan, polydextrose, alginic acid and its salts, β-glucan, inulin, carrageenan, fucoidan, and derivatives thereof. Examples of the insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, and derivatives thereof. One kind or two or more kinds can be used by appropriately selecting from these. Among the above dietary fibers, indigestible dextrin, polydextrose, and pectin are preferable from the viewpoint of product viscosity, particle size, and transparency. Dietary fiber can be added for the purpose of improving bitterness and astringent taste. When the dietary fiber is blended in the packaged beverage of the present invention, the blending amount is not particularly limited, but it may be contained in the beverage in an amount of 0.01 to 20% by mass, preferably 0.05 to 15% by mass. , More preferably 0.1 to 10% by mass.

In the present invention, cyclic oligosaccharides may be blended for the purpose of stabilizing the quality and improving the quality. Examples of the cyclic oligosaccharides that can be used include α-, β- and γ-cyclodextrin, and branched (or branched) cyclodextrin, and one or more of them may be appropriately selected from these. can. When the cyclic oligosaccharide is blended in the packaged beverage of the present invention, the blending amount is not particularly limited, but when blended, it may be contained in the beverage in an amount of 0.0001 to 5% by mass, preferably 0.005 to 0.005. It is 3% by mass, more preferably 0.01 to 1% by mass.

In the present invention, a pH adjusting agent may be blended. Examples of the pH adjuster that can be used include citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogencarbonate, carbon dioxide, lactic acid, etc., and one or more of them may be appropriately selected from these. be able to. The amount and combination of the pH adjuster can be appropriately changed as needed so that the desired pH is obtained.

(Bitter taste suppressant)
In the present invention, a bitterness inhibitor may be blended. Examples of the bitterness inhibitor that can be used include lecithin, sugar, organic acid, flavor, cyclic oligosaccharide and the like. When the bitterness inhibitor is blended in the packaged beverage of the present invention, the blending amount is not particularly limited, but when blended, it may be contained in the beverage in an amount of 0.0001 to 5% by mass, preferably 0.005 to 0.005. It is 3% by mass, more preferably 0.01 to 1% by mass.

(Chelating agent)
In the present invention, a chelating agent may be blended. Examples of chelating agents that can be used include ethylenediamine, ethylenediaminetetraacetic acid, alphalipoic acid, methylsulfonylmethane, flavonoid compounds, genistein, citric acid, malic acid, phytic acid, phytic acid, tartaric acid, alginic acid, gluconic acid, L-cystine and the like. Or those salts. When the chelating agent is blended in the packaged beverage of the present invention, the blending amount is not particularly limited, but when blended, it may be contained in the beverage in an amount of 0.0001 to 5% by mass, preferably 0.005 to 3%. It is by mass, more preferably 0.01 to 1% by mass.

The pH of the packaged beverage of the present invention is not particularly limited, but is preferably pH 2 or higher, more preferably 3 or higher, particularly preferably 3.5 or higher, and particularly 4 or higher. Further, the pH is preferably 8 or less, more preferably 7 or less, particularly preferably 6.8 or less, and particularly preferably 6 or less. If the pH is too low, the absorbance during long-term storage tends to be high. In addition, if the pH is too high, it becomes difficult to harmonize the flavors, and not only the palatability is deteriorated, but also tectrigenins during long-term storage are easily decomposed.

The packaged beverage of the present invention is not particularly limited as to whether it is transparent or opaque. When it has transparency, it has a haze value of 80 or less, preferably 80 to 0.1, and particularly preferably 75 to 0.3. When the haze value of the packaged beverage is within the above range, it indicates that the components are uniformly dispersed and present, and the insoluble content causes the generation of offensive and offensive odors during long-term storage of the beverage, and the altered odor of the flavoring agent is felt. Suitable for long-term drinking. Further, even in the form of an oxygen-permeable transparent container, the appearance of the beverage does not change when illuminated by the show window, and the color stability due to light irradiation under oxygen permeability is excellent. Here, the haze value is a value measured in a state where the transmitted light transmitted through the glass cell having an optical path length of 10 mm and the scattered light are combined, and has a value of 0 to 100, and the smaller the value, the higher the transparency.

When the packaged beverage of the present invention has transparency, the absorbance is 0.8 or less, preferably 0.5 or less, particularly preferably 0.1 or less, and particularly 0.08 or less. When the absorbance of the packaged beverage is within the above range, it indicates that the components are uniformly dispersed and present, and the insoluble content causes the generation of offensive and offensive odors during long-term storage of the beverage, and the altered odor of the flavoring agent is felt. Suitable for long-term drinking. Here, the absorbance is a value at the absorbance at a wavelength of 720 nm in a spectrophotometer, and the smaller the value, the higher the transparency.

When the packaged beverage of the present invention has transparency, it is preferable that no precipitate (precipitation) is generated during storage. When starch is generated, not only the appearance is deteriorated, but also the flavor and smoothness are deteriorated. The starch can be determined by visual observation based on the occurrence of granules in the beverage and the occurrence of turbidity at the bottom of the container. In the packaged beverage of the present invention, it is sufficient that no starch is generated after 1 month of storage at room temperature, and it is preferable that no starch is generated after 3 months of storage at room temperature.

The packaged beverage of the present invention is not particularly limited as to whether or not it contains a sweetener. In the present invention, when the beverage does not contain a sweetener, the brix value may be 0.001 to 10%, preferably 0.005 to 8%. This does not apply when a sweetener is contained.

The packaged beverage of the present invention may be a Kuzuhana beverage containing only a Kuzuhana-treated product, a beverage containing components other than the Kuzuhana-treated product, for example, a tea beverage or a non-tea-based beverage. Examples of tea beverages include unfermented tea beverages such as green tea, semi-fermented tea beverages such as Karyu tea, fermented tea beverages such as tea, wheat tea, grain tea, Tochu tea, jasmine tea, sardine tea, hato wheat tea, and brown rice tea. Tea beverages using black soybean tea, roasted tea, puer tea, mate tea, herbal tea, and other blended tea beverages (for example, hatomugi, brown rice, barley, black sesame, dokudami, barley young leaves, tomorrow's leaves, YOMOGI, Karyu tea, green tea, Kuma bamboo grass, puer tea, roasted tea, mate tea, citrus tea, sprouted barley, sprouted brown rice, kelp, shiitake, foxtail millet, hub tea, sesame, louis boss, malt extract, corn, soybeans, country barley, corn, black beans (soybeans), Chicoly, evening primrose, reishi, biwa leaf, kawaraketsumei, persimmon leaf, red flower, amachazuru, nanten, karin, aloe, tochu leaf, hase leaf, kuko nut, mandarin orange peel, koryo carrot, guaba leaf , Mulberry leaves, licorice, turmeric, uikyo, red tea wrinkles, nuts, chow, long-lived grass, etc.) and the like are exemplified. Examples of non-tea beverages include refreshing beverages (for example, fruit juice, vegetable juice, sports beverages, isotonic beverages, near water, aids, carbonated beverages, etc.), coffee beverages, cocoa beverages, jelly beverages, and dairy beverages. , Non-alcoholic beverages such as soy milk, nutritional drinks, beauty drinks, and alcoholic beverages such as wine, sake, plum wine, whiskey, brandy, shochu, lamb, gin, liqueurs, beer, and sparkling liquor. Among them, tea drinks, soft drinks, coffee drinks, jelly drinks, nutritional drinks, and beauty drinks are preferable from the viewpoint of the palatability of the treated Kuzuhana products, and Kuzuhana tea drinks, green tea drinks, Karyu tea drinks, tea drinks, and blended teas. Beverages, vegetable juices and coffee beverages are more preferred. The packaged beverage of the present invention may be used as a nutritionally functional food, a food for specified health use, and a food for specified health use with a disease risk reduction label.

When the packaged beverage of the present invention is provided as a tea beverage, a tea-treated product can be used in combination with the kudzu flower-treated product. The processed tea product includes the tea leaves themselves in addition to the processed tea leaves. As the tea leaves, any of dried products, dried powders and extracts can be used. The tea leaf extract is not particularly limited as long as the tea leaf components are extracted, and examples thereof include squeezed juice and an extract. Further, the tea leaf extract may be a solvent diluted product of juice or extract, a concentrate or a dried product, and may be, for example, liquid, paste, powder, fine granules, granules, pellets, tablets or the like. It may be solid. In either case, only the tea leaf extract may be used, or in the case of a liquid or paste, it may be mixed with a solvent or the like. In the case of a solid state, it may be mixed with an excipient, or molded with an excipient or a binder.

Examples of raw materials for processed tea products include non-fermented teas such as green tea, semi-fermented teas such as Karyu tea, fermented teas such as tea, wheat tea, grain tea, and Tochu tea. , Jasmine tea, Jin tea, Hato barley tea, brown rice tea, black soybean tea, roasted tea, puer tea, tea beverages using mate tea, herb tea, and other tea leaves such as blended tea. Commercially available tea leaves can be used.

In the present invention, it is preferable to use a tea-treated product in combination from the viewpoint of improving the stability of the kudzu flower-treated product. Any of the processed teas can be used, but for example, non-fermented tea such as green tea, semi-fermented tea such as Karyu tea, fermented tea such as tea, wheat tea, grain tea, Tochu tea, jasmine tea, jincha, and hato. Examples thereof include tea beverages using barley tea, brown rice tea, black soybean tea, roasted tea, puer tea, mate tea, herb tea, and other blended teas, preferably green tea, crow dragon tea, tea, and jasmine tea. When a tea-processed product is used, it can be contained 0.01 to 1000 times, preferably 0.05 to 500 times, preferably 0.1 to 100 times the content of the kudzu flower-processed product. More preferred. Further, it can be contained 0.01 to 10000 times, preferably 0.05 to 5000 times, and more preferably 0.1 to 1000 times with respect to tectrigenins.

When the tea beverage of the present invention is black tea, fruit juices such as sweeteners and lemons, acidulants, flavors, milk components such as milk and defatted milk powder, and emulsifiers can also be used in combination.

When the packaged beverage of the present invention is provided as a coffee beverage, it is preferable to use a coffee-treated product in combination with the kudzu flower-treated product. Examples of the coffee processed product include coffee powder as it is or coffee extract. As the coffee processed product, a commercially available product can be used. Further, it can be used in combination with a milk component such as milk or skim milk powder or an emulsifier to prepare a coffee beverage having a milk component.

In addition, the packaged beverage of the present invention may contain components such as catechins, theanine, tannins, theaflavins, thearubigins, oolong tea polyphenols, caffeine, and chlorogenic acids as they are, or may be used in combination with tea leaves, coffee, and other components. ..

The catechins that can be used in the packaged beverage of the present invention include non-epi catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechin, epigalocatechin, epicatechin gallate, and epigalocatechin gallate. It is a general term for epiform catechins such as, derivatives thereof and mixtures thereof. Examples of these derivatives include physiologically acceptable derivatives such as alkylated products, glycosides, conjugates, salts and esters. Examples of the salt include alkali metal salts such as sodium salt, potassium salt, calcium salt and magnesium salt, and alkaline earth metal salt. Examples of plants from which catechins are derived include persimmon, tea, cacao, yuzu, potato, grape, apple, blueberry, banana, chestnut bark, tamarind, mimosa, and quintuplet, but are not particularly limited. In the present invention, catechins that are generally commercially available can be used. In the present invention, when catechins are blended, they can be contained 0.001 to 1000 times, preferably 0.005 to 500 times, preferably 0.01 to 100 times the content of the kudzu flower-treated product. It is more preferable to do so. Further, it can be contained 0.001 to 10000 times, preferably 0.005 to 5000 times, and more preferably 0.01 to 1000 times with respect to tectrigenins.

Theanine that can be used in the packaged beverage of the present invention is known as a umami component of tea and consists of glutamic acid-γ-ethylamide. Any of L-form, D-form, and DL-form (racemic form) can be used. It can be used in the form of commercially available reagents, pure products (theanine content of 98% or more refined products), crude products (theanine content of 50 to 98%), as well as tea extracts or concentrates thereof. When used in the packaged beverage of the present invention, it is preferable to use a crude product or a pure product from the viewpoint of storage stability such as taste and precipitation, and it is particularly preferable to use a pure product.

The theanine that can be used in the packaged beverage of the present invention can be obtained by any method. Examples of the method for producing theanine include a method for separating and purifying tea leaves, a chemical synthesis method, a tissue culture method using tea cells, and a method using an enzymatic reaction. Examples of the method utilizing the enzymatic reaction include a method of reacting glutaminase with a mixture of glutamine and ethylamine to obtain theanine.

The tannins that can be used in the packaged beverage of the present invention are natural products extracted from plant stems, skins, leaves, fruits, etc., and are pyrogallol-based hydrolyzable tannins and catechol-based condensed tannins. be. Examples of the plant from which tannin is derived include persimmon, tea, cacao, yuzu, potato, grape, apple, blueberry, banana, chestnut bark, tamarind, mimosa, and quintuplet, but are not particularly limited. In the present invention, an extract from a plant containing tannin can be used.

The theaflavins that can be used in the packaged beverage of the present invention include theaflavin (non-gallate type theaflavin), theaflavin-3-monogallate, theaflavin-3'-monogallate, theaflavin-3,3'-jigallate and the like. It is a general term for ester-type theaflavins having gallate groups (gallate-type theaflavins) and mixtures thereof. Theaflavin is known to have an effect of reducing blood cholesterol concentration and an effect of reducing triglyceride. In the present invention, theaflavins that are generally commercially available can be used.

Thearubigins that can be used in the packaged beverage of the present invention are polymers of polyphenols formed by enzymatic oxidation when tea leaves are fermented. Thearubigins are known to have the effect of smoothing blood and preventing arteriosclerosis. In the present invention, an extract from black tea can be used.

The oolong tea polyphenol that can be used in the packaged beverage of the present invention is a component peculiar to oolong tea produced by polymerizing catechins in the process of semi-fermenting tea leaves. The chemical structure of epigallocatechin-3-gallate (EGCG) dimer has been confirmed as a representative component of oolong tea polyphenols. Oolong tea polyphenols have the effects of improving hyperlipidemia and obesity by excreting cholesterol and triglycerides from the body, preventing arteriosclerosis by antioxidative action, and suppressing the rise in blood glucose level by suppressing glucose absorption. It is known to have. In the present invention, commercially available oolong tea polyphenols can be used.

The caffeine that can be used in the packaged beverage of the present invention includes a refined product that can be used as a food additive (a refined product having a caffeine content of 98.5% or more) and a crude product that can be used as a food (caffeine content of 50 to 50). In addition to 98.5%), it can also be used in the form of an extract of a plant containing caffeine (tea leaves, cola nuts, coffee beans, galana, etc.) or a concentrate thereof. When used in the packaged beverage of the present invention, it is preferable to use a crude product or a pure product from the viewpoint of storage stability such as taste and precipitation, and it is particularly preferable to use a pure product.

The chlorogenic acids that can be used in the packaged beverage of the present invention are a general term for monocaffeine oil quinic acid, ferluraquinic acid, dicaffeoyl quinic acid, derivatives thereof, and mixtures thereof. Here, examples of the monocafe oil quinic acid include one or more selected from 3-cafe oil quinic acid, 4-cafe oil quinic acid and 5-cafe oil quinic acid. Further, examples of the ferrulacinoic acid include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. Examples of the dicaffe oil quinic acid include one or more selected from 3,4-dicaffe oil quinic acid, 3,5-dicaffe oil quinic acid and 4,5-dicaffe oil quinic acid. In addition, examples of these derivatives include physiologically acceptable ones such as salts and esters. Examples of the salt include alkali metal salts such as sodium salt, potassium salt, calcium salt and magnesium salt, and alkaline earth metal salt. In the present invention, commercially available chlorogenic acids can be used.

When the packaged beverage of the present invention contains components such as catechins, theanine, tannins, theaflavins, thearubigins, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Is also good. The above component can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times the content of the kudzu flower treated product.

When the packaged beverage of the present invention contains components such as catechins, theanine, tannins, theaflavins, thearubigins, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Is also good. The above components can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times the isoflavones.

When the packaged beverage of the present invention contains components such as catechins, theanine, tannins, theaflavins, thearubigins, oolong tea polyphenols, caffeine, chlorogenic acids, etc., they may be used alone or in combination of two or more. Is also good. The above components can be contained 0.0001 to 10000 times, preferably 0.001 to 1000 times, and more preferably 0.005 to 500 times the amount of tectrigenins.

(container)
The container used for the packaged beverage of the present invention may be any container as long as it is normally used as a beverage container, and is a metal container such as a steel can or an aluminum can, a glass container such as a PET bottle, a paper pack or a bottle. Examples include plastic cups such as chilled cups and pouches such as cheer packs.

(Sterilization method)
In the packaged beverage of the present invention, sterilization may be appropriately selected according to the type of container and storage conditions. For example, if a metal container such as a steel can or an aluminum can or a cheer pack can be sterilized by heating after being filled in the container, it is manufactured under the sterilization conditions stipulated in the Food Sanitation Law using the retort sterilization method. However, for items that cannot be sterilized by retort, such as PET bottles and paper packs, the sterilization conditions are the same as above, for example, heat sterilization with a plate-type heat exchanger, etc., and then cooled to a certain temperature and filled in a container. Etc. are adopted. As the heat sterilization method, any method such as low temperature holding sterilization method (LTLT method), high temperature holding sterilization method (HTLT method), high temperature short time method (HTST method) and ultra high temperature sterilization method (UHT method) can be used. However, the UHT method is preferable.

(Filling method)
In the packaged beverage of the present invention, the filling method may be appropriately selected. As the filling method, for example, hot pack filling, aseptic filling, aseptic filling and the like are preferable. The filled container may be filled with another component. Further, it is possible to perform operations such as heat sterilization under acidic conditions and then returning the pH to neutral under aseptic conditions, or heat sterilization under neutral conditions and then returning the pH to acidic conditions under aseptic conditions.

(Production method)
The packaged beverage of the present invention can be produced by a conventional production method depending on the raw materials used.

(Manufacturing of kudzu flower liquid)
When a dried kudzu flower is used as the kudzu flower treated product, it is soaked in water or hot water in advance to remove solid matter (residue) and the like to obtain a kudzu flower liquid. When hot water is used, the temperature of the hot water is preferably 40 to 100 ° C, more preferably 50 to 95 ° C. Then, if necessary, filtration is performed to remove impurities in the kudzu flower liquor. When using hot water, filtration should be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitation can be efficiently removed. When filtration is performed to prevent turbidity or precipitation, for example, centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, or the like can be used. In order to reduce the haze value and absorbance of the beverage, microfiltration such as filter filtration is preferable. During the filtration process, it is desirable to appropriately set the captured particle size in order to prevent excessive removal of components that contribute to flavor. By filtering and removing impurities, it is possible to suppress the generation of precipitation during storage and improve the sickness during drinking.

When the kudzu flower extract is used as the kudzu flower treatment product, the kudzu flower extract is added to water or hot water, stirred, and if necessary, filtered to remove impurities to obtain a kudzu flower liquid. .. When hot water is used, the temperature is preferably 40 to 100 ° C, more preferably 50 to 95 ° C. Then, if necessary, filtration is performed to remove impurities in the kudzu flower liquor. When using hot water, filtration should be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitation can be efficiently removed. By filtering and removing impurities, it is possible to suppress the generation of precipitation during storage and improve the sickness during drinking.

When the packaged beverage of the present invention is provided as a Kuzuhana beverage, additives such as an antioxidant and a pH adjuster are added to the Kuzuhana liquid obtained by the above method, if necessary. After production, sterilization and filling are performed in an appropriate process according to the container to be filled.

(Manufacturing of tea beverages)
When the packaged beverage of the present invention is a tea-based beverage, the production method can be selected depending on the type of kudzu flower-treated product or tea-treated product to be used. When using Kuzuhana dried product as a raw material for the Kuzuhana processed product to be used, mix the Kuzuhana dried product and tea leaves in advance, extract with water or hot water, remove the tea leaves, etc., and then remove impurities with a strainer or the like. , The extract can be obtained, and the dried Kuzuhana and tea leaves are separately extracted with water or hot water, and after removing the tea leaves, etc., impurities are removed with a strainer or the like, and the tea extract and Kuzuhana extract are removed. After obtaining, it can also be mixed and obtained. The tea extract may be used as it is, or may be prepared by concentrating or drying the solvent in advance. When hot water is used, the temperature of the hot water is preferably 40 to 100 ° C, more preferably 50 to 95 ° C. If there are many impurities that cannot be removed by the strainer, filter them as necessary to remove the impurities. When using hot water, filtration should be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitation can be efficiently removed. When filtration is performed to prevent turbidity or precipitation, for example, centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, or the like can be used. In order to reduce the haze value and absorbance of the beverage, microfiltration such as filter filtration is preferable. During the filtration process, it is desirable to appropriately set the captured particle size in order to prevent excessive removal of components that contribute to flavor. By filtering and removing impurities, it is possible to suppress the generation of precipitation during storage and improve the sickness during drinking. Additives such as antioxidants and pH adjusters are added to this as necessary. After the production of tea-based beverages, sterilization and filling are performed in an appropriate process according to the container to be filled.

When the Kuzuhana extract is used as a raw material for the Kuzuhana processed product, various tea leaves are added to hot water to remove the tea leaves and the like, and then impurities are removed with a strainer or the like to obtain a tea extract. The tea extract may be used as it is, or may be prepared by concentrating or drying the solvent in advance. The temperature of the hot water can be appropriately determined depending on the tea leaves, but may be between 40 and 100 ° C, preferably 50 to 95 ° C. If there are many impurities that cannot be removed by the strainer, filter them as necessary to remove the impurities. When using hot water, filtration should be performed after cooling to a certain temperature. By cooling to a constant temperature, impurities such as precipitation can be efficiently removed. By filtering and removing impurities, it is possible to suppress the generation of precipitation during storage and improve the sickness during drinking. Next, a kudzu flower extract to which water or hot water is added is prepared in advance, and the mixture is added to the tea extract and stirred. The temperature of the hot water is preferably 40 to 100 ° C, more preferably 50 to 95 ° C. Additives such as antioxidants and pH adjusters are added to this as necessary. After the production of tea-based beverages, sterilization and filling are performed in an appropriate process according to the container to be filled.

(Manufacturing of coffee drinks)
When the packaged beverage of the present invention is a coffee beverage, the kudzu flower liquid obtained by the above-mentioned production method can be added to the extract obtained by extracting coffee with hot water, or the kudzu flower extract can be used. It can also be obtained by adding additives such as sweeteners, milk components, emulsifiers and pH adjusters as needed. The temperature of the hot water is preferably 40 to 100 ° C, more preferably 50 to 95 ° C. After the coffee beverage is manufactured, it is sterilized and filled in an appropriate process according to the container to be filled.

The packaged beverage of the present invention can be drunk as it is without being diluted, but it can also be diluted with other beverages such as water and milk and drunk according to the preference of the user. It is also possible to dilute a concentrated liquid, powdered beverage, or the like with the packaged beverage of the present invention and drink it.

The packaged beverage of the present invention can be heated or cooled at the time of sale. For example, the entire container can be heated and cooled in advance when sold at stores or vending machines, and even if the heating / cooling state is maintained for a long time, the quality such as flavor and appearance is not deteriorated and is stable. It can be stored and sold with the same quality. In addition, even if the product is repeatedly heated in a microwave oven or cooled in a refrigerator each time it is drunk, decomposition of the kudzu flower processed product and deterioration of the beverage are unlikely to occur, so there is little deterioration in flavor and appearance, and the quality is constant. Can be retained.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

Production Examples 1 to 5 Kuzuhana Beverages Kuzuhana Beverages were produced according to the blending amounts shown in Table 1. As the kudzu flower treated product, a kudzu flower extract was used.

Water was added to the kudzu flower extract and stirred for 5 minutes to dissolve the kudzu flower extract. Then, filtration was performed to remove impurities. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 1 to 5).

Production Examples 6 to 10 Production of Green Tea Beverages Green tea beverages were produced according to the blending amounts shown in Table 2. As the kudzu flower treated product, a kudzu flower extract was used.

Green tea leaves were added to hot water at 80 ° C., green tea was extracted, and then the mixture was cooled to room temperature. Green tea leaves were removed by filtration to obtain a green tea extract. Next, water was added to the Kuzuhana extract and dissolved, and the mixture was added to the previously obtained green tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the green tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the green tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 6 to 10).

Production Examples 11 to 15 Production of Oolong Tea Beverages Oolong tea beverages were produced according to the blending amounts shown in Table 3. As the kudzu flower treated product, a kudzu flower extract was used.

Oolong tea leaves were added to hot water at 80 ° C., oolong tea was extracted, and then cooled to room temperature. Oolong tea leaves were removed by filtration to obtain an oolong tea extract. Next, water was added to the Kuzuhana extract and dissolved, and the solution was added to the previously obtained oolong tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the oolong tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the oolong tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 11 to 15).

Production Examples 16 to 20 Production of Black Tea Beverages Black tea beverages were produced according to the blending amounts in Table 4. As the kudzu flower treated product, a kudzu flower extract was used.

Black tea leaves were added to hot water at 80 ° C., black tea was extracted, and then the mixture was cooled to room temperature. Black tea leaves were removed by filtration to obtain a black tea extract. Next, water was added to the Kuzuhana extract and dissolved, and the mixture was added to the previously obtained black tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the black tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 16 to 20).

Production Examples 21 to 25 Production of Black Tea Beverages Black tea beverages were produced according to the blending amounts in Table 5. As the kudzu flower treated product, a kudzu flower extract was used.

Black tea leaves were added to hot water at 80 ° C., black tea was extracted, and then the mixture was cooled to room temperature. Black tea leaves were removed by filtration to obtain a black tea extract. Next, water was added to the Kuzuhana extract and dissolved, and the mixture was added to the previously obtained black tea extract. Next, sugar and fruit juice were added. Water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the black tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a paper pack to obtain a desired packaged beverage (Production Examples 21 to 25).

Production Examples 26 to 30 Production of Coffee Beverages Coffee beverages were produced according to the blending amounts shown in Table 6. As the kudzu flower treated product, a kudzu flower extract was used.

The roasted and crushed coffee beans were extracted to obtain a coffee extract. A sweetener (sugar or sucralose), milk, emulsifier, and water were mixed with this extract, and sodium hydrogen carbonate was added to adjust the pH. Then, the can was filled at 75 ° C., sealed and sterilized at 223.5 ° C. under sterilizing conditions for 25 minutes to obtain the desired packaged beverage. When filling the can, the head space was replaced with nitrogen gas.

Production Example 31 Production of Blended Tea Beverage A blended tea beverage was produced according to the blending amount shown in Table 7. As the kudzu flower treated product, a kudzu flower extract was used.

Blended tea leaves containing germinated brown rice, barley, malt extract, corn, adlay, soybeans, and rooibos were added to hot water at 80 ° C., and the blended tea was extracted and then cooled to room temperature. The blended tea leaves were removed by filtration to obtain a blended tea extract. Next, water was added to the Kuzuhana extract and dissolved, and the mixture was added to the previously obtained blended tea extract. Next, catechin extract and cyclic oligosaccharide were added. Water was added to ascorbic acid to dissolve it, and the mixture was added to the blended tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled in a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain the desired packaged beverage.

Production Example 32 Production of soft drinks Soft drinks were produced according to the blending amounts in Table 8. As the kudzu flower treated product, a kudzu flower extract was used.

The raw materials shown in Table 8 were blended, water was added, and the mixture was stirred. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled in a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain the desired packaged beverage.

Production Examples 33 to 37 Production of Tectorigenin-Containing Beverages Tectorigenin-containing beverages were produced according to the blending amounts in Table 9. As the tectrigenins, those derived from the kudzu flower treated product were used.

Water was added to the tectrigenins and stirred for 5 minutes to dissolve the tectrigenins. Then, filtration was performed to remove impurities. The obtained liquid was sterilized under sterilization conditions equivalent to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 33 to 37).

Production Examples 38 to 42 Production of Green Tea Beverages Green tea beverages were produced according to the blending amounts shown in Table 10. As the tectrigenins, those derived from the kudzu flower treated product were used.

Green tea leaves were added to hot water at 80 ° C., green tea was extracted, and then the mixture was cooled to room temperature. Green tea leaves were removed by filtration to obtain a green tea extract. Next, water was added to the tectrigenins and dissolved, and the mixture was added to the previously obtained green tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the green tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the green tea extract. The obtained liquid was sterilized under sterilization conditions equivalent to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 38 to 42 ).

Production Examples 43 to 47 Production of Oolong Tea Beverages Oolong tea beverages were produced according to the blending amounts shown in Table 11. As the tectrigenins, those derived from the kudzu flower treated product were used.

Oolong tea leaves were added to hot water at 80 ° C., oolong tea was extracted, and then cooled to room temperature. Oolong tea leaves were removed by filtration to obtain an oolong tea extract. Next, the tectrigenins to which water was added and dissolved were added to the previously obtained oolong tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the oolong tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the oolong tea extract. The obtained liquid was sterilized under sterilization conditions equivalent to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 43 to 47).

Production Examples 48 to 52 Production of black tea beverages Black tea beverages were produced according to the blending amounts in Table 12. As the tectrigenins, those derived from the kudzu flower treated product were used.

Black tea leaves were added to hot water at 80 ° C., black tea was extracted, and then the mixture was cooled to room temperature. Black tea leaves were removed by filtration to obtain a black tea extract. Next, water was added to the tectrigenins and dissolved, and the mixture was added to the previously obtained black tea extract. Next, water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the black tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions equivalent to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a PET bottle to obtain a desired packaged beverage (Production Examples 48 to 52).

Production Examples 53 to 57 Production of Black Tea Beverages Black tea beverages were produced according to the blending amounts in Table 13. As the tectrigenins, those derived from the kudzu flower treated product were used.

Black tea leaves were added to hot water at 80 ° C., black tea was extracted, and then the mixture was cooled to room temperature. Black tea leaves were removed by filtration to obtain a black tea extract. Next, water was added to the tectrigenins and dissolved, and the mixture was added to the previously obtained black tea extract. Next, sugar and fruit juice were added. Water was added to and dissolved in sodium L-ascorbic acid, and the solution was added to the black tea extract. Next, sodium hydrogencarbonate was added to and dissolved in hot water at about 70 ° C., and the solution was added to the black tea extract. The obtained liquid was sterilized under sterilization conditions equivalent to a sterilization temperature of 135.5 ° C. and a sterilization holding time of 40 seconds, and filled in a paper pack to obtain a desired packaged beverage (Production Examples 53 to 57).

Production Examples 58 to 62 Production of Coffee Beverages Coffee beverages were produced according to the blending amounts shown in Table 14. As the tectrigenins, those derived from the kudzu flower treated product were used.

The roasted and crushed coffee beans were extracted to obtain a coffee extract. A sweetener (sugar or sucralose), milk, emulsifier, and water were mixed with this extract, and sodium hydrogen carbonate was added to adjust the pH. Then, the can was filled at 75 ° C., sealed and sterilized at 223.5 ° C. under sterilizing conditions for 25 minutes to obtain the desired packaged beverage (Production Examples 58 to 62). When filling the can, the head space was replaced with nitrogen gas.

Production Example 63 Production of Blended Tea Beverage A blended tea beverage was produced according to the blending amount shown in Table 15. As the tectrigenins, those derived from the kudzu flower treated product were used.

Blended tea leaves containing germinated brown rice, barley, malt extract, corn, adlay, soybeans, and rooibos were added to hot water at 80 ° C., and the blended tea was extracted and then cooled to room temperature. The blended tea leaves were removed by filtration to obtain a blended tea extract. Next, water was added to the tectrigenins and dissolved, and the mixture was added to the previously obtained blended tea extract. Next, catechin extract and cyclic oligosaccharide were added. Water was added to ascorbic acid to dissolve it, and the mixture was added to the blended tea extract. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled in a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain the desired packaged beverage.

Production Example 64 Production of soft drinks Soft drinks were manufactured according to the blending amounts in Table 16. As the tectrigenins, those derived from the kudzu flower treated product were used.

The raw materials shown in Table 16 were blended, water was added, and the mixture was stirred. The obtained liquid was sterilized under sterilization conditions of a sterilization temperature of 138 ° C. and a sterilization holding time of 30 seconds, filled in a PET bottle at 86 ° C., and sealed with a cap. After that, it was cooled with running water to obtain the desired packaged beverage.

(Evaluation of beverages containing kudzu flower processed products)
Various evaluations were carried out on beverages containing kudzu flower treated products (kuzuhana beverage, green tea). As the kudzu flower-treated product-containing beverage used, the beverages produced in Production Example 2 and Production Example 8 were used. Filled in PET bottles and sealed, each is stored in a refrigerator (4 ° C), room temperature, and high temperature (40 ° C) for a certain period of time, and the absorbance (measured at 720 nm), brix value, tectrigenin content, and sensory evaluation (measured at 720 nm), respectively. (Precipitation) was evaluated. The pH of Production Example 2 (Samples 1 to 3) was 6.6, and the pH of Production Example 8 (Samples 4 to 6) was 6.4. In addition, the content of catechins contained in the Kuzuhana-treated product-containing beverage of Production Example 8 was 0.74 times that of the Kuzuhana-treated product.

Example 1 Evaluation of Absorbance For the samples 1 to 6 shown in Table 17, the absorbance at 720 nm was measured at the start of storage (0 months), 1 month and 3 months after the start of storage, respectively. The results are shown in FIG. From FIG. 1, it was found that the absorbance during the storage period was less than 0.05, the transparency was high, and the storage was stable regardless of the temperature conditions.

Example 2 Evaluation of Brix values For samples 2 and 5 shown in Table 17, the Brix values at the start of storage (0 months) and 1 month and 3 months after the start of storage were measured using a refractometer. .. The results are shown in Table 10. From Table 18, it was found that the Brix value was ± 0.01 compared to that before storage, and the change was small and stable storage was possible.

Example 3 Evaluation of Tectorigenins The content of tectrigenins in storage was evaluated for the samples 2, 3, 5 and 6 shown in Table 17. The rate of change in the tectrigenin content at the start of storage (0 months), 1 month and 3 months after the start of storage was measured using HPLC, and the respective contents were calculated based on the start of storage (0 months). The results are shown in FIG. From FIG. 2, the packaged beverage of the present invention showed a high content of tectrigenins in both room temperature and high temperature (40 ° C.) storage conditions. In particular, in the case of a beverage in which a green tea extract is used in combination as a tea processed product, a high content of tectrigenins was maintained as compared with the case of storing only the kudzu flower extract.

Example 4 Evaluation of starch (precipitation) For samples 1 to 6, the state of starch was visually observed 1 month and 3 months after the start of storage. No starch was generated in any of the samples 1 to 6, and the transparency was maintained.

From Examples 1 to 4, it can be seen that the packaged beverage of the present invention is excellent in long-term storage stability. In particular, it can be seen that the combined use of the kudzu flower extract and the tea-treated product, especially the green tea extract, has a high retention effect on tectrigenins and is excellent in storage stability.

Production Examples 65 to 79 Production of Kuzuhana-Containing Beverages Kuzuhana-containing beverages were produced by the formulations shown in Tables 19 and 20.

The kudzu flower extract, sodium L-ascorbate, and water were weighed and stirred for 5 minutes to prepare the kudzu flower-containing liquid. The kudzu flower extract and sodium L-ascorbic acid were prepared to be 0.0015 g / mL and 0.005 g / mL, respectively. Next, as sweeteners, Acesulfam potassium (sweetness: 200), sucralose (sweetness: 100), stevia (sweetness: 200), aspartame (sweetness: 100-200), erythritol (sweetness: 0.75). ~ 0.80), xylitol (sweetness: 0.60), and somatin (sweetness: 300 to 800) were prepared, and an aqueous sweetener solution was prepared so that the sweetness of each sweetener was 6. When calculating the sweetness, the sweetness of aspartame was 150, the sweetness of erythritol was 0.78, and the sweetness of thaumatin was 550. Next, each aqueous solution was mixed so that the kudzu flower-containing liquid was 40% by mass and the sweetener aqueous solution was 60% by mass to obtain beverages of Production Examples 65 to 79. In Production Example 65, water was used instead of the aqueous sweetener solution.

Comparative Production Examples 1 to 7 Production of Soybean-Containing Beverages In Table 19, the kudzu flower extract was changed to a soybean extract, and the others were prepared in the same manner as in Production Examples 65 to 71, and Comparative Production Examples 1 to 1. 7 beverages were obtained.

Sensory evaluation of kudzu flower beverages using Examples 5 to 18, Comparative Examples 1 to 7 Artificial sweeteners Sensory evaluation using the samples obtained in Production Examples 65 to 79 and Comparative Production Examples 1 to 7. Was carried out. Eleven subjects were sampled in small amounts from the samples of Production Examples 65 to 79, and each evaluation item (deliciousness, good aroma, ease of feeling of bitterness, harshness), and taste of sweetness. , Ease of drinking, refreshing feeling, aftertaste, texture) were scored according to Table 22 below. As a comparative example, a soybean extract, which is a material containing isoflavone, was used and evaluated in the same manner.
After tabulation, it was calculated how much the evaluation items of the other samples changed as compared with the sample (Production Example 65) containing no artificial sweetener. When the soybean extract was used, it was calculated how much the evaluation items of the other samples changed as compared with the sample of Comparative Production Example 1.
The results are shown in Tables 23-25. In the table, a positive value indicates that the value is better than that without sweetener, and a negative value indicates that the value is worse than that without sweetener.

From Tables 23 to 25, it was found that when the kudzu flower extract was used, the evaluation results of all items were better and easier to drink by adding the artificial sweetener than before the addition of the artificial sweetener. In particular, the taste, harshness, sweetness preference, ease of drinking, and aftertaste were highly evaluated. When the artificial sweetener was used alone, it was found that the use of acesulfame potassium, aspartame, sucralose, and stevia gave a higher evaluation than other artificial sweeteners. Furthermore, by using two or more types of artificial sweeteners, the evaluation results are better, and the taste, aroma, ease of feeling of bitterness, harshness, taste of sweetness, ease of drinking, and aftertaste are improved. It turned out to be more suitable for beverages. In particular, it was found that acesulfame potassium, aspartame, sucralose, and stevia can be used to provide easy-to-drink beverages with high evaluation results by using two or more kinds or combining them with other artificial sweeteners.
On the other hand, in the example using the soybean extract, which is the same isoflavone extract, all the items are about the same or slightly better than those without the sweetener, and are worse than those without the sweetener depending on the type of sweetener. It was a tendency to become.

Production Examples 80 to 79 Production of Kuzuhana Black Tea Beverages Kuzuhana black tea beverages were produced according to the formulations shown in Table 26.

300 mL of boiling water was added to 9 g of black tea and steamed for 1 minute to prepare a black tea extract. The kudzu flower extract and sodium L-ascorbate were measured in the obtained black tea extract and stirred for 5 minutes to prepare a kudzu flower-containing liquid (containing black tea). The kudzu flower extract and sodium L-ascorbic acid were prepared to be 0.0015 g / mL and 0.005 g / mL, respectively. Next, as sweeteners, Acesulfam potassium (sweetness: 200), sucralose (sweetness: 100), stevia (sweetness: 200), aspartame (sweetness: 100-200), somatin (sweetness: 300-800). ) Was prepared, and an aqueous sweetener solution was prepared so that the sweetness degree was 6 for each sweetener. When calculating the sweetness, the sweetness of aspartame was 150 and the sweetness of thaumatin was 550. Next, each aqueous solution was mixed so that the kudzu flower-containing liquid was 40% by mass and the sweetener aqueous solution was 60% by mass to obtain black tea beverages of Production Examples 80 to 86. In Production Example 80, water was used instead of the aqueous sweetener solution.

Examples 19 to 24 Sensory evaluation of Kuzuhana black tea beverage using artificial sweetener Sensory evaluation was carried out using the samples obtained in Production Examples 80 to 86. Eight subjects were sampled in small amounts from the samples of Production Examples 80 to 86, and each evaluation item (deliciousness, good aroma, easy to feel bitterness, harshness), and sweetness preference. , Ease of drinking, refreshing feeling, aftertaste, texture) were scored according to Table 22.
After tabulation, it was calculated how much the evaluation items of the other samples changed as compared with the sample (Production Example 80) containing no artificial sweetener.
The results are shown in Table 27. In the table, a positive value indicates that the value is better than that without sweetener, and a negative value indicates that the value is worse than that without sweetener.

From Table 27, it was found that when the Kuzuhana black tea beverage was used, the evaluation results were better and easier to drink by adding the artificial sweetener than before the addition of the artificial sweetener. In particular, the taste of sweetness, ease of drinking, refreshing feeling, and aftertaste were highly evaluated. In particular, it was found that by using two or more kinds of artificial sweeteners, the evaluation results were better, the evaluations were high in all items, and it was possible to provide an easy-to-drink beverage.

Examples 25 to 30 Stability evaluation of kudzu flower beverages using sweeteners Stability evaluations were performed on the kudzu flower-containing beverages obtained in Production Examples 66, 67, 69, 73 and 75. In order to compare the difference in stability depending on the sweetener, evaluation using sucrose was also performed. For the kudzu flower beverage using sucrose as a sweetener, an aqueous sucrose solution was prepared so that the sweetness degree was 6, and the drink was prepared by the same method as in Production Examples 65 to 79. The samples used are shown in Table 28.

The washed sample bottle was filled with the kudzu flower-containing beverage prepared in Table 28, and the sealed product was stored at room temperature for a certain period of time, and the absorbance (measured at 720 nm) was evaluated. For each sample, the absorbance at 720 nm was measured before the start of storage (0 days) and 14 days after the start of storage. The results are shown in Table 29.

From Table 29, it was found that the absorbances during the storage period were all less than 0.5, had high transparency, and could be stably stored under room temperature conditions. In particular, in Examples 25 to 29 in which artificial sweeteners were used, the absorbances were all less than 0.1, which was higher transparency, and the amount of change was 0.05 or less. From this, it can be seen that the kudzu flower beverage can be stably stored by using the artificial sweetener.

(Confirmation of the effect of kudzu flower treated product by animal test)
A mixture of kudzu flower treated product, kudzu flower treated product and artificial sweetener was administered to mice, and the effect of reducing body fat and the effect of suppressing the increase in blood glucose level were confirmed. Eight 7-week-old male C57BL / 6J mice were acclimatized for 5 days, then grouped into 4 groups A to D based on their body weight values, and the test feed corresponding to each group was freely ingested for 14 days. The administered feed is shown in Table 30.

(Confirmation of body fat reduction effect)
The above grouped mice were dissected on the 14th day of the test, and mesenteric white adipose tissue was collected and weighed. The rate of weight gain and the weight of white fat in the mesentery are shown in Table 31.

From Example 31 and Comparative Example 7, the mice ingesting the feed containing the kudzu flower-treated product (group B) were higher than the mice ingesting the feed not containing the kudzu flower-treated product (group A). Despite ingesting a fat diet, weight gain and increase in white fat weight could be suppressed. Further, from Example 32 and Comparative Example 8, even when the artificial sweetener was used, it was possible to suppress the increase in weight and the increase in white fat weight by containing the kudzu flower-treated product. Further, from Examples 31 and 32, by using the Kuzuhana-treated product and the artificial sweetener in combination, weight gain and white fat weight gain can be effectively suppressed, and the Kuzuhana-treated product and the artificial sweetener can be effectively suppressed. It can be seen that the combined use has a synergistic effect on the suppression of weight gain and white fat weight gain.

(Confirmation of blood sugar level rise suppression effect)
Blood was collected from the tail vein of the mice grouped above on the 14th day of the test, and the blood glucose level was measured using a small blood glucose meter (Glutest Ace: Sanwa Kagaku Kenkyusho Co., Ltd.). The measurement results are shown in Table 32.

From Example 33 and Comparative Example 9, the mice ingesting the feed containing the kudzu flower-treated product (group B) were higher than the mice ingesting the feed not containing the kudzu flower-treated product (group A). Despite ingesting a fat diet, the rise in blood glucose level could be suppressed. Further, from Example 34 and Comparative Example 10, even when the artificial sweetener was used, the increase in blood glucose level could be suppressed by containing the kudzu flower-treated product. Further, from Examples 33 and 34, the combined use of the Kuzuhana-treated product and the artificial sweetener can effectively suppress the increase in the blood glucose level, and the combined use of the Kuzuhana-treated product and the artificial sweetener can be used. It can be seen that there is a synergistic effect on suppressing the rise in blood glucose level.

Production Examples 88-94
The kudzu flower-containing beverage was produced by the formulation shown in Table 33. The kudzu flower-treated product and benzoic acid were weighed in a beaker, water was added, and the mixture was stirred and dissolved. Next, an aqueous citric acid solution (2M) or an aqueous sodium citrate solution (2M) was added, and the pH of each solution was adjusted so as to have a desired pH (2 to 8). An aqueous solution of citric acid was used for pH 2 to 5, and an aqueous solution of sodium citrate was used for pH 6 to 8. After adjusting the pH, each solution was boiled in hot water at 85 ° C. for 30 minutes, placed in a sterilized PET bottle, capped, and further heated in hot water at 85 ° C. for 30 minutes for sterilization.

Example 35 Evaluation of pH dependence 1
The kudzu flower-containing beverages obtained in Production Examples 88 to 94 were stored at room temperature. For Production Examples 88 to 94, the absorbance and tectrigenin content at 720 nm at the start of storage (0 months), 1 month, 3 months, and 4 months after the start of storage were measured using HPLC, and the storage was started. Each rate of change was calculated based on (0 months). It was measured. The results are shown in FIGS. 3 and 4.
From FIG. 3, it was found that the absorbance during the storage period was less than 0.5, and the stability during long-term storage was high. In particular, it was found that when the pH is 4 or more, the absorbance is as high as less than 0.05 and the transparency is high, and the stability for a long period of time is excellent.
Tectorigenin was retained at 70% or more in one month in all samples. In particular, when the pH is 7 or less, 70% or more of the tectrigenins after 4 months are retained, indicating that the kudzu flower-containing beverage can be stably stored. Further, when the pH is 6 or less, the tectrigenins after 4 months are as high as 90% or more, and it can be seen that they are stably maintained.

Claims (1)

A composition containing a kudzu-treated product derived from Pueraria mirifica , tea, and at least one sweetener selected from acesulfame potassium, sucralose, aspartame, and thaumatin (provided that indigestible dextrin and collagen). (Excluding beverages containing) .

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