Packaged beverages
A non-tea-based, packaged beverage with a green tea extract mixed therein contains the following ingredients (A) and (B): (A) 0.06 to 0.5 wt. % of non-polymer catechins, and (B) 9 to 13.5 mM of citric acid or a salt thereof. Its pH is from 3.4 to 4.2. The non-tea-based, packaged beverage contains catechins at a high concentration, is reduced in bitterness and astringency, is suited for long-term drinking, and is excellent in the stability of bitterness and astringency and also in the feeling as it passes down the throat, and moreover, its color tone remains stable over a long term even when packed in a clear package and stored at high temperatures.
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This invention relates to non-tea-based packaged beverages.
BACKGROUND OF THE INVENTIONAs effects of catechins, there have been reported a suppressing effect on an increase in cholesterol level and an inhibitory effect on α-amylase activity (see, for example, JP-A-60-156614 and JP-A-03-133928). For such physiological effects to occur, an adult is required to drink 4 to 5 cups of tea per day. Therefore, it is increasingly desired to develop a technology for adding catechins at high concentration to beverages so that a large amount of catechins can be ingested more conveniently. As an instance of such methods, catechins are added in a dissolved form to a beverage by using a concentrate of a green tea extract (see, for example, JP-A-2002-142677, JP-A-8-298930 and JP-A-8-109178) or the like.
Meanwhile, there are other methods designed to make use of citric acid for beverages, such as the use of citric acid along with the addition of citric acid to aloe juice, as an organic acid for causing binding of nitrate ions, which are harmful to the health, on an anion exchange resin as a treatment in the technology of lowering the concentration of nitrate ions in plant juice and the use of citric acid as a pH regulator for green tea beverages and the like, and citric-acid-containing beverages with a green tea extract mixed therein (see, for example, JP-A-3-246226, JP-A-2000-354475, JP-A-5-168407, and JP-A-11-504224.
SUMMARY OF THE INVENTIONThe present invention provides a non-tea-based packaged beverage with a green tea extract mixed therein, which contains the following ingredients (A) and (B):
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- (A) 0.06 to 0.5 wt. % of non-polymer catechins, and
- (B) 9 to 13.5mM of citric acid or a salt thereof, wherein:
- the pH of the packaged beverage ranges from 3.4 to 4.2.
If a concentrate of the conventionally available green tea extract is used without any modification, this could cause strong astringency and bitterness under the influence of the components contained in the concentrate of green tea extract and give an uncomfortable feeling when swallowed, so it is said to be unsuitable for the long-term drinking required to generate the physiological effects of catechins.
Further, none of the above-described techniques have succeeded in providing a beverage which, despite the mixing of catechins at high concentration, can reduce the inherent astringency derived from the catechins and assure an adequate sour taste.
The present invention relates to a non-tea-based packaged beverage which contains catechins at high concentration by mixing therein a green tea extract, achieving benefits including a reduction in astringency and the assurance of an adequate sour taste, appropriate sourness, and suitability for long-term drinking.
The present inventors therefore have conducted an investigation toward the improvement of the flavor and taste durable for long-term drinking of a non-tea-based packaged beverage containing catechins at high concentration. As a result, it has been found that anon-tea-based packaged beverage containing catechins at high concentration can be obtained in a form suited for long-term drinking by controlling the concentration of citric acid or a salt thereof and the pH of the non-tea-based packaged beverage.
The packaged beverage embodiments according to the present invention contain non-polymer catechins at a high concentration, has none of flavor and taste of green tea, distastefulness or unappealing smell, and this beverage is reduced in bitterness and astringency, has adequate sourness, and is suited for long-term drinking. When filled in a clear package, its external appearance is good.
The term “non-polymer catechins” as used herein is a generic term which collectively encompasses non-epicatechins such as catechin, gallocatechin, catechingallate and gallocatechingallate, and epicatechins such as epicatechin, epigallocatechin, epicatechingallate and epigallocatechingallate, thus indicating catechins in the form of non-polymers.
The packaged beverage according to the present invention contains the non-polymer catechins (A), each of which is a non-polymer and is preferably in a dissolved form in water, at a content of from 0.06 to 0.5 wt. %, preferably from 0.07 to 0.5 wt. %, more preferably from 0.08 to 0.5 wt. %, even more preferably from 0.092 to 0.5 wt. %, and even more preferably from 0.1 to 0.3 wt. %. Insofar as the content of non-polymer catechins falls within the above-described range, a great amount of non-polymer catechins can be taken with ease, and from the standpoint of the color tone of the beverage shortly after its preparation, this content range is also preferred. The concentration of the non-polymer catechins can be adjusted by the amount of green tea extract to be mixed in.
In general, the amount of daily intake of green tea required for an adult to exhibit the effects of the promotion of burning of accumulated fat, the promotion of burning of dietary fat and the promotion of β-oxidation gene expression in the liver is considered to be preferably 300 mg or more, more preferably 450 mg or more, even more preferably 500 mg or more in terms of non-polymer catechins. Specifically, it has been confirmed that an anti-puffiness effect and/or visceral fat reducing effect can be brought about by consuming a packaged beverage which contains 483 mg, 555 mg, 900 mg or so of non-polymer catechins per package everyday at a rate of one package per day (JP-A-2002-326932).
Therefore, the amount of daily intake of the packaged beverage according to the present invention can also be preferably 300 mg or more, more preferably 450 mg or more, and even more preferably 500 mg or more in terms of non-polymer catechins. From the standpoint of the requirement for minimum daily intake, it is suggested that non-polymer catechins be mixed in an amount of preferably 300 mg or more, more preferably 450 mg or more, and even more preferably 500 mg or more per piece of the packaged beverage according to the present invention.
In the packaged beverage according to the present invention, citric acid or its salt (B) is contained at a concentration of from 9 to 13.5 mM. A concentration of citric acid or its salt lower than 9 mM may lead to excessively weak sourness, notwithstanding reduced bitterness and astringency. A concentration of citric acid or its salt higher than 13.5 mM, on the other hand, may result in strong bitterness and astringency, notwithstanding the stronger sourness. Examples of citric acid or its salt include trisodium citrate and citric acid.
In the packaged beverage according to the present invention, it is also essential from the standpoint of taste that the pH of the beverage falls within the range of from 3.4 to 4.2, besides the concentration of citric acid or its salt. Specifically, a pH lower than 3.4 tends to result in stronger astringency, while the overall taste becomes fuzzy at a pH higher than 4.2. By controlling both the concentration of citric acid or its salt and the pH of the beverage within the above-described ranges, it is possible to provide a beverage with reduced bitterness and astringency accompanied by an adequate sourness.
The weight ratio of the non-polymer catechins to caffeine in the packaged beverage according to the present invention may be preferably from 5 to 10,000, more preferably from 6 to 8,000, even more preferably from 7 to 6,000, even more preferably from 10 to 4,000, and even more preferably from 10 to 1,000. An excessively low ratio of the non-polymer catechins to caffeine is not preferred because the inherent external appearance of the beverage is impaired. On the other hand, an unduly high ratio of the non-polymer catechins to caffeine is not preferred from the standpoint of the balance of flavor or taste. The term “caffeine” used here means not only caffeine which naturally exists in the green tea extract employed as a raw material and also in flavorants, fruit juices and other ingredients employable as optional raw materials, but also any caffeine which may be added newly.
Although the packaged beverage of the present invention containing above-described components has a green tea extract mixed therein, it is reduced in the flavor and taste derived from green tea as well as in the original taste of green tea. For this reason it is preferably provided as a non-tea-based packaged beverage, preferably as a sports drink. The term “non-tea-based beverage” here is defined as a soft drink which scarcely has flavor and taste derived from such teas as green tea, oolong tea and black tea and the like, and examples of soft drinks include sports drinks, isotonic drinks, fruit-juice containing drinks, vegetable-juice containing drinks and the like. The term “sports drink” is generally defined as a drink that can promptly replenish water and minerals lost in the form of sweat during physical exercise.
The packaged beverage according to the present invention may contain sodium ions and/or potassium ions. Packaged beverages of the present invention with such ions incorporated therein are useful in the form of drinks such as sports drinks and isotonic drinks. The term “sports drink” is generally defined as a drink that can promptly replenish water and minerals lost in the form of sweat during physical exercise.
Sodium and potassium can be mentioned as primary physiological electrolytes. As their ion sources, their corresponding citrates can be used. As an alternative, their corresponding other water-soluble components or inorganic salts can also be used. Such ion components are also found in fruit juices and tea extracts. The amount of an electrolyte or ion component in the packaged beverage is its content in the final packaged beverage ready for drinking. The concentration of each electrolyte is expressed in terms of “ion concentration”.
In the packaged beverage according to the present invention, a potassium ion component may be mixed in the form of potassium citrate. As an alternative, it may be mixed in the form of potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium hydrogencarbonate, potassium phosphate, potassium hydrogenphosphate, potassium tartrate, potassium sorbate or a mixture thereof or as a component of added fruit juice or tea. In the packaged beverage according to the present invention, potassium ions can be contained at a concentration of preferably from 0.001 to 0.2 wt. %, more preferably from 0.002 to 0.15 wt. %, and even more preferably from 0.003 to 0.12 wt. %.
A sodium ion component may also be mixed in the form of sodium citrate. As an alternative, it may be mixed in the form of sodium chloride, sodium carbonate, sodium hydrogencarbonate, sodium phosphate, sodium hydrogenphosphate, sodium tartrate, sodium benzoate or a mixture thereof or as a component of added fruit juice or tea. A lower sodium ion concentration is desired from the standpoint of facilitating the absorption of water under osmotic pressure. Preferably, however, the sodium ion concentration should be controlled to such a low extent that it can prevent water from being absorbed into the intestine from the body under osmotic pressure. This sodium ion concentration can preferably be lower than the plasma sodium ion concentration. In the packaged beverage according to the present invention, sodium ions can be contained at a concentration of preferably from 0.001 to 0.5 wt. %, more preferably from 0.002 to 0.4 wt. %, and even more preferably from 0.003 to 0.2 wt. %.
The total concentration of potassium ions and sodium ions in the packaged beverage according to the present invention can be preferably from 0.001 to 0.7 wt. %, more preferably from 0.002 to 0.6 wt. %, and even more preferably from 0.002 to 0.35 wt. %. Depending upon the situation of ingestion, an excessively low total concentration of sodium ions and potassium ions may be unable to provide a fulfilled feeling in taste and to achieve an effective replenishment of minerals, and therefore may not be preferred. An unduly high total concentration of sodium ions and potassium ions, on the other hand, leads to stronger tastes of the salts themselves and is not preferred for long-term drinking.
In the packaged beverage according to the present invention, chloride ions may also be incorporated in addition to potassium ions and sodium ions. The content of chloride ions can be preferably from 0.001 to 0.5 wt. %, more preferably from 0.002 to 0.4 wt. %, and even more preferably from 0.003 to 0.3 wt. %. Chloride ions may be mixed in the form of a salt such as sodium chloride or potassium chloride. Further, trace ions such as calcium, magnesium, zinc and/or iron ions may also be mixed. These ions may also be mixed in the form of salt or salts. The total amount of ions existing in the beverage preferably includes an added amount of ions and an amount of ions naturally existing in the beverage. When sodium chloride is added, for example, the amounts of sodium ions and chloride ions in the thus-added sodium chloride are included in the total amount of ions existing in the beverage.
In the packaged beverage according to the present invention, a sweetener may be additionally incorporated to improve the taste. Usable examples of the sweetener include artificial sweeteners, hydrocarbons, and glycerols (for example, glycerin). The content of such a sweetener in the packaged beverage according to the present invention may be preferably from 0.0001 to 20 wt. %, more preferably from 0.001 to 15 wt. %, and even more preferably from 0.001 to 10 wt. %. A content lower than 0.0001 wt. % results in substantially no sweetness and may not provide a good balance between sourness and saltiness. A content higher than 20 wt. %, on the other hand, may result in excessive sweetness and cause a strong feeling like sweetness is hooked on to the throat, leading to a reduction in the refreshing feeling as the beverage is swallowed.
As sweeteners usable in the packaged beverage according to the present invention, artificial sweeteners are preferred. More preferred are single systems of artificial sweeteners, combinations of artificial sweeteners and glucose compounds, and combinations of artificial sweeteners and fructose compounds. Artificial sweeteners usable in the present invention include, for example, high-sweetness sweeteners such as saccharin, saccharin sodium, aspartame, acesulfame-K, sucralose and neotame; and sugar alcohols such as sorbitol, erythritol and xylitol. As commercial products, “SLIM-UP SUGAR”, composed of aspartame, “LAKANTO-S”, which contains erythritol, and “PALSWEET”, composed of erythritol and aspartame, may be used as desired.
When the packaged beverage according to the present invention is intended to replenish energy at the same time, the sweetener in the packaged beverage can preferably be a carbohydrate sweetener. Examples of the carbohydrate sweetener include soluble carbohydrates. A soluble carbohydrate generally plays a dual role as a sweetener and an energy source. Upon choosing a soluble carbohydrate for use in the preferred packaged beverage according to the present invention, it is important to take the need for a sufficient gastric emptying rate and intestinal absorption rate into consideration. The soluble carbohydrate can be a mixture of glucose and fructose, a carbohydrate hydrolyzable into glucose and fructose in the digestive tract, or a carbohydrate capable of forming glucose and fructose. The term “carbohydrate” as used herein includes monosaccharides, oligosaccharides, conjugated polysaccharides, and mixtures thereof.
Monosaccharides usable in the packaged beverage according to the present invention include, for example, tetroses, pentoses, hexoses and ketohexoses. As hexoses, aldohexoses such as glucose known as grape sugar are preferred. The content of glucose in the packaged beverage according to the present invention can be preferably from 0.0001 to 20 wt. %, more preferably from 0.001 to 15 wt. %, and even more preferably from 0.001 to 10 wt. %. As an illustrative ketohexose, fructose known as fruit sugar is preferred. The content of fructose in the packaged beverage according to the present invention is preferably from 0.0001 to 20 wt. %, more preferably from 0.001 to 15 wt. %, and even more preferably from 0.001 to 10 wt. %.
An oligosaccharide usable in the packaged beverage according to the present invention may be a carbohydrate formed in vivo from two monosaccharides selected from the above-described monosaccharides. Examples include sucrose, maltodextrin, corn syrup, and fructose-rich corn syrup. Disaccharides are preferred as oligosaccharides. As an illustrative disaccharide, sucrose known as cane sugar or beet sugar can be mentioned. The content of sucrose in the packaged beverage according to the present invention is preferably from 0.001 to 20 wt. %, more preferably from 0.001 to 15 wt. %, and even more preferably from 0.001 to 10 wt. %.
The packaged beverage according to the present invention is obtained by mixing in a green tea extract. The green tea extract used as a raw material is preferably one obtained by removing caffeine from a concentrate of green tea extract, said concentrate preferably containing from 20 to 90 wt. % of non-polymer catechins based on a solid content, such that the weight ratio of the non-polymer catechins to the caffeine falls preferably within a range of from 5 to 10, 000. The concentrate of green tea extract can be, for example, one obtained by further purifying a concentrate of an extract of tea leaves in hot water or a water-soluble organic solvent or one obtained by directly purifying the extract. Further, the concentrate of green tea extract may also be obtained by treating tea leaves or a preparation under a supercritical fluidorone purified by having catechins adsorbed on an adsorbent and eluting the catechins with an aqueous ethanol solution.
A suitable green tea extract may also be obtained by using a commercially-available concentrate of green tea extract, such as “POLYPHENON™” (Mitsui Norin Co., Ltd.), “TEAFURAN™” (ITO EN, LTD.) or “SUNPHENON™” (Taiyo Kagaku Co., Ltd.) and adjusting the concentrations of non-polymer catechins and caffeine.
As a purification method of a concentrate of green tea extract, the concentrate of green tea may be purified, for example, by suspending the concentrate in water or a mixed solution of water and an organic solvent, adding an organic solvent to the resultant suspension, removing the resulting precipitate, and then, distilling off the solvent; by dissolving the concentrate in an organic solvent, adding water or a mixed solution of water and an organic solvent to the resultant solution, removing the resulting precipitate, and then, distilling off the solvent; or by dissolving the concentrate in water, cooling the resultant solution to 5° C. or lower to cause creaming down, and then, removing the roiled sediment. .It is also preferred to dissolve a concentrate of tea extract, said concentrate preferably containing from 20 to 90 wt. % of non-polymer catechins based on a solid content, in a mixed solution of an organic solvent and water, in which the content weight ratio of the former to the latter falls within 9/1 to 1/9, and then to bring the resulting solution into contact with activated carbon and acid clay or activated clay. Further, it can also be mentioned to perform purification of the concentrate of green tea extract by supercritical extraction or to have the concentrate of green tea extract adsorbed on an adsorbent resin and to elute it with an ethanol solution.
As the form of the “green tea extract” as used herein, various forms may be mentioned such as a solid, aqueous solution and slurry. An aqueous solution or slurry is preferred because of a shorter history of having been dried.
The weight ratio of the non-polymer catechins to caffeine in the green tea extract for use in the present invention may be preferably from 5 to 10,000, more preferably from 6 to 8,000, even more preferably from 7 to 6,000, even more preferably from 10 to 4,000, and even more preferably from 10 to 1,000. An unduly small ratio of non-polymer catechins to caffeine in green tea extract may result in the inclusion of a great deal of ingredients other than non-polymer catechins in a beverage, impair the inherent external appearance of the beverage, and therefore, is not preferred. An excessively high ratio of non-polymer catechins to caffeine in green tea extract, on the other hand, may result in the removal of tea-leaves-derived astringency suppressor components at the same time as the elimination of caffeine and, therefore, is not preferred from the standpoint of the balance of flavor and taste.
The concentration of non-polymer catechins in the green tea extract for use in the present invention can be preferably from 20 to 90 wt. %, more preferably from 20 to 87 wt. %, even more preferably from 23 to 85 wt. %, and even more preferably from 25 to 82 wt. %. An unduly low concentration of non-polymer catechins in green tea extract may lead to an increase in the amount of a purified product itself of the green tea extract, which is to be mixed in a beverage. An excessively high concentration of non-polymer catechins in a green tea extract, on the other hand, may tend to eliminate trace components and the like other than total polyphenols which are attributable to improved flavor and taste, such as free amino acids, existing in the green tea extract.
The percentage of the generic term “catechin gallates”, which includes catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate, based on all non-polymer catechins in the green tea extract for use in the present invention can preferably be from 35 to 100 wt. % from the standpoint of the effectiveness of the physiological action of the non-polymer catechins. From the standpoint of the ease in adjusting the taste, the percentage of catechin gallates may be preferably from 35 to 98 wt. %, more preferably from 35 to 95 wt. %.
From the standpoint of ease of drinking, a bitterness suppressor may be preferably mixed in the packed beverage according to the present invention. Although no particular limitation is imposed on the bitterness suppressor, a cyclodextrin is preferred. As the cyclodextrin, an α-, β- or γ-cyclodextrin or a branched α-, β- or γ-cyclodextrin may be used. In the packaged beverage according to the present invention, a cyclodextrin may be contained at a concentration of preferably from 0.005 to 0.5 wt. %, more preferably from 0.01 to 0.3 wt. %.
To the preferred packaged beverage according to the present invention, it is possible to mix either singly or in combination additives such as antioxidants, flavorants, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasoning agents, sour seasonings, gums, emulsifiers, oils, vitamins, amino acids, fruit extracts, vegetable extracts, flower honey extracts, pH regulators and quality stabilizers.
In the packaged beverage according to the present invention, one or more of flavorants and fruit juices may be mixed to improve the taste. Natural or synthetic flavorants may be used in the packaged beverage according to the present invention. They can be selected from fruit juices, fruit flavors, plant flavors, and mixtures thereof. For the development of attractive tastes, preferred are combinations of fruit juices and tea flavors, and more preferred are combinations of fruit juices and green tea flavor or combinations of fruit juices and black tea flavor.
Preferred fruit juices include apple, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry juices, and mixtures thereof. More preferred are citrus juices (preferably, grapefruit, orange, lemon, lime and mandarin juices), mango juice, passion fruit juice, guava juice, and mixtures thereof. Such juice can be contained at a concentration of preferably from 0.001 to 20 wt. %, more preferably from 0.002 to 10 wt. % in the packaged beverage according to the present invention.
Examples of natural flavorants include jasmine, chamomile, rose, peppermint, Crataegus cuneata, chrysanthemum, water caltrop, sugarcane, bracket fungus of the genus Fomes (Fomes japonicus), and bamboo shoot. Fruit juices, plant flavors, tea flavors and mixtures thereof may also be used as flavorants. Preferred flavorants are citrus flavors including orange flavor, lemon flavor, lime flavor and grapefruit flavor. In addition to such citrus flavors, various other flavors such as apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor and pineapple flavor are also usable. These flavorants may be derived from natural sources such as fruit juices and balms, or may be synthesized. The term “flavorant” as used herein may also include blends of various flavors, for example, a blend of lemon and lime flavors and blends of citrus flavors and selected spices (typically, flavors for cola and other soft drinks). Such a flavorant can be mixed at a concentration of preferably from 0.0001 to 5 wt. %, more preferably from 0.001to 3 wt. % in the packaged beverage according to the present invention.
The packaged beverage according to the present invention may also contain a sour seasoning as needed. Examples of the sour seasoning include malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, and mixtures thereof.
A sour seasoning may also be used to regulate the pH of the packaged beverage according to the present invention. As a pH regulator, an organic or inorganic, edible acid may be used. The acid may be used either in a non-dissociated form or in the form of its salt. Examples of the salt include potassium hydrogenphosphate, sodium hydrogenphosphate, potassium dihydrogenphosphate, and sodium dihydrogenphosphate.
A sour seasoning is also useful as an antioxidant which stabilizes the ingredients in the beverage. Examples of commonly employed antioxidants include ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof, and plant extracts.
In the packaged beverage according to the present invention, one or more vitamins may be incorporated further. Preferred vitamins include vitamin A, vitamin C, and vitamin E. Other vitamins such as vitamin D and vitamin B may also be added. One or more minerals may also be incorporated in the packaged beverage according to the present invention. Preferred minerals include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc. More preferred minerals are magnesium, phosphorus, and iron.
Similar to general beverages, a molded package made of polyethylene terephthalate as a principal component (a so-called PET bottle), a metal can, a paper container combined with metal foils or plastic films, a bottle or the like may be used as a package for producing the packaged beverage according to the present invention. The term “packaged beverage” as used herein means a beverage that can be consumed generally without dilution.
The packaged beverage according to the present invention can be produced, for example, by filling the beverage in a container such as a metal can and, when heat sterilization is feasible, conducting heat sterilization under sterilization conditions as prescribed in the Food Sanitation Act of Japan. For those packages which cannot be subjected to retort sterilization like PET bottles or paper containers, a process is adopted such that the beverage is sterilized beforehand under similar sterilization conditions as those described above, for example, by a plate-type heat exchanger, wherein the beverage is cooled to a particular temperature and is then filled in a container. Under aseptic conditions, additional ingredients may be added to and filled in the beverage-filled container. It is also possible to conduct an operation such that subsequent to heat sterilization under acidic conditions, the pH of the beverage is restored to neutral under aseptic conditions or that subsequent to heat sterilization under asceptic conditions, the pH of the tea beverage is restored to acidic under aseptic conditions.
The following examples further describe and demonstrate embodiments of the present invention. The examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention.
EXAMPLES<Measurement of Catechins>
A high-performance liquid chromatograph (model: “SCL-10AVP”) manufactured by Shimadzu Corporation was used. The chromatograph was fitted with an LC column packed with octadecyl-introduced silica gel, “L-Column, TM ODS” (4.6 mm in diameter×250 mm in length; product of Chemicals Evaluation and Research Institute, Japan). A packaged beverage, which had been filtered through a filter (0.8 μm) and then diluted with distilled water, was subjected to chromatography at a column temperature of 35° C. by gradient elution. A 0.1 mol/L solution of acetic acid in distilled water and a 0.1 mol/L solution of acetic acid in acetonitrile were used as mobile phase solution A and mobile phase solution B, respectively. The measurement was conducted under the conditions of 20 μL of injected sample quantity and 280 nm UV detector wavelength.
<Measurement of Caffeine>
(Analyzer)
A high-performance liquid chromatograph (manufactured by Hitachi, Ltd.) was used.
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- Plotter: “D-2500”, Detector: “L-4200”, Pump: “L-7100”,
- Autosampler: “L-7200”, Column: “Inertsil ODS-2” (2.1 mm inner diameter×250 mm length).
(Analytical Conditions) - Injected sample quantity: 10 μL
- Flow rate: 0.3 mL/min
- Detection wavelength of UV spectrophotometer: 280 nm
- Eluent A: 0.1 M solution of acetic acid in water
- Eluent B: 0.1 M solution of acetic acid in acetonitrile
Concentration Gradient Conditions (Vol. %)
(Retention Time of Caffeine)
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- Caffeine: 27.2 min
From each area % determined here, the corresponding wt. % was determined based on the standard substance.
<Measurement of Citric Acid or its Salt>
An ion chromatograph (model: “DXAQ 1110”; manufactured by Japan Dionex Co., Ltd.) was fitted with a Dionex “IonPac AS4A-SC” 4×250 mm column, and was connected to a suppressor, “ASRS-ULTRA” (manufactured by Dionex Corporation) Measurement of citric acid or its salt was performed in the recycle mode. As mobile phases, 1.8 mmol/L Na2CO3 and 1.7 mmol/L NaHCO3 were fed at 1.0 mL/min. The injected sample quantity was set at 25 μL. An electrical conductivity detector was used as a detector.
<Quantitation of Sodium Ions>
Atomic Fluorescence Spectroscopy (Extraction with Hydrochloric Acid)
Each sample (5 g) was placed in 10% hydrochloric acid (to provide a 1% HCl solution when dissolved to a predetermined volume). With deionized water, the resulting solution was then brought to the predetermined volume, and its absorbance was measured.
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- Wavelength: 589.6 nm
- Flame: acetylene-air
<Quantitation of Potassium Ions>
Atomic Fluorescence Spectroscopy (Extraction with Hydrochloric Acid)
Each sample (5 g) was placed in 10% hydrochloric acid (to provide a 1% HCl solution when dissolved to a predetermined volume). With deionized water, the resulting solution was then brought to the predetermined volume, and its absorbance was measured.
Examples 1-4 & Comparative Examples 1-3 The packaged beverage of each example or comparative example was produced by mixing the corresponding ingredients shown in Table 1, and conducting sterilization treatment subsequent to filling the resultant mixture in a package.
“POLYPHENON™ HG” (100 g, product of Tokyo Food Techno Co., Ltd.) was suspended as a concentrate of green tea extract in a 95% aqueous solution of ethanol (490.9 g) while stirring at room temperature and 250 rpm. After activated carbon “KURARAY COAL™ GLC” (25 g, product of Kuraray Chemical K.K.) and acid clay “MIZKA ACE™ #600” (30 g, product of Mizusawa Chemical Industries, Ltd.) were poured, the resulting mixture was continuously stirred for about 10 minutes. Subsequent to the dropwise addition of a 40% aqueous solution of ethanol (409.1 g) over 10 minutes, stirring was continued for about 30 minutes at room temperature. After the activated carbon and a precipitate were filtered off by No. 2 filter paper, the filtrate was filtered again through a 0.2 μm membrane filter. Finally, deionized water (200 g) was added to the filtrate, ethanol was distilled off at 40° C. and 0.0272 kg/cm2, and finally, the water content was adjusted to obtain the Green Tea Extract A.
After the treatment, the content of non-polymer catechins was 22 wt. %.
The weight ratio of non-polymer catechins to caffeine after the treatment=20.0
<Production Process of the Packaged Beverages of Examples 1-4 and Comparative Examples 1-3>
Each packaged beverage was produced as will be described hereinafter. In accordance with the typical sports drink formulation shown in Table 1, the individual ingredients were combined together, and deionized water was then added to bring the total volume to 100 mL to thereby prepare a mixed solution. The mixed solution was filled at 85° C. in a PET bottle. While holding the PET bottle upside down, it was subjected to sterilization for 10 minutes to obtain a non-tea-based, packaged beverage. The non-tea-based, packaged beverage was ranked for astringency and sourness. The results are shown in Table 1.
As a result, the sourness and astringency of Comparative Example 1 with a low level of pH was too strong. In Comparative Example 2 with a high level of pH, its sourness was so weak that the taste of the beverage became vague as a whole. In Comparative Example 3 with a low concentration of citric acid or its salt, its astringency and aftertaste were effectively improved, but its sourness was so weak that the taste of the beverage became vague as a whole. In contrast, the beverages of Examples 1-4 with the concentration of citric acid or a salt thereof falling within the range of from 9 to 13.5 and the pH falling within the range of from 3.4 to 4.2 was found not only to have reduced astringency and adequate sourness but also to be suitable for long-term drinking.
Claims
1. A non-tea-based, packaged beverage with a green tea extract mixed therein, comprising the following ingredients (A) and (B):
- (A) 0.06 to 0.5 % by weight of the beverage of non-polymer catechins, and
- (B) 9 to 13.5 mM of citric acid or a salt thereof, wherein the pH of the beverage is from 3.4 to 4.2.
2. The non-tea-based, packaged beverage according to claim 1, further comprising a sweetener.
3. The non-tea-based, packaged beverage according to claim 1 or 2, wherein the weight ratio of the non-polymer catechins to caffeine is in a range of from 5 to 10,000.
4. The non-tea-based, packaged beverage according to any one of claims 1-3, wherein the total concentration of potassium ions and sodium ions is in a range of from 0.001 to 0.7 % by weight of the beverage.
5. The non-tea-based, packaged beverage according to any one of claims 1-4, which is a soft drink selected from a group consisting of sports drinks, isotonic drinks, fruit-juice containing drinks and vegetable-juice containing drinks.
Type: Application
Filed: Dec 14, 2004
Publication Date: Jun 16, 2005
Applicant: KAO CORPORATION (Tokyo)
Inventors: Naoki Hosoya (Tokyo), Shinji Yamamoto (Tokyo), Masaki Iwasaki (Tokyo), Eiichi Hoshino (Tokyo), Yoshikazu Ogura (Tokyo)
Application Number: 11/010,511
