JP2017184719A - High concentration inulin-containing tea beverage - Google Patents

Abstract

[Problem] To provide a beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste characteristic of inulin. A containerized tea beverage having an inulin content of 1 to 6 g / 100 ml, a catechin content of 1 to 800 ppm, and containing a polymerized polyphenol. Beverages preferably having an inulin content of 1.5 to 4 g / 100 ml, a catechin content of 100 to 600 ppm, and a polymerized polyphenol content of 10 to 600 ppm. The beverage in which the ratio of inulin content to the product of catechin content and polymerized polyphenol content (inulin content / (catechin content × polymerized polyphenol content)) is more preferably 0.02 to 60000. Beverages with stuffed tea being oolong tea or black tea [selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a packaged tea beverage containing a high concentration of inulin, a method for producing the same, a method for suppressing a miscellaneous taste unique to inulin in a packaged tea beverage, and the like.

  In recent years, many container-packed beverages filled in containers such as cans and PET (PET) bottles have been developed and marketed. Among these, the container-packed tea beverages generally extract tea leaves with an aqueous solvent such as water to obtain a tea extract, and after adjusting the concentration of this tea extract to the drinking concentration, It is sold in sealed containers.

Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal action, and there are reports on beverages containing inulin (Patent Documents 1 and 2).
Polydextrose, known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).

On the other hand, it is known that fermented tea or semi-fermented tea contains a large amount of polymerized polyphenol produced by polymerization of polyphenol. For example, oolong tea, which is a semi-fermented tea, contains a large amount of oolong tea polymerized polyphenols (OTPP (abbreviation)). This OTPP is a polyphenol peculiar to oolong tea produced by polymerization of catechins in the process of semi-fermenting green tea leaves during the production of oolong tea. There is a method of adding in a dissolved state (Patent Document 4).
In addition, black tea that is fermented tea contains many oligomers such as theacinensins, theaflavins, and thearubidines, and high molecular polyphenols in which these components are complexly polymerized. These black tea polyphenols are also obtained by polymerizing catechins contained in tea leaves by the action of polyphenol oxidase (Patent Document 5).

Japanese Patent No.4087883 Special Table 2004-504824 Japanese Patent No.2982372 Reissue 2005/077384 Japanese Patent No. 5118334

  As described above, it is known that inulin can improve taste without acidity and bitterness compared to polydextrose. However, the present inventors have found that when a relatively large amount of a beverage containing inulin at a high concentration is ingested, a miscellaneous taste peculiar to inulin is felt.

  An object of the present invention is to provide a packaged tea beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste unique to inulin.

  In order to solve the above problems, the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect under high inulin concentration conditions, and adding a polymerized polyphenol in a certain amount range within a certain amount of catechin amount. Thus, it was found that the miscellaneous taste characteristic of inulin can be suppressed and the aroma is improved, a tea-like aroma is newly enhanced, and the ease of drinking is increased, and the present invention has been completed.

That is, although not limited to this, the present invention relates to the following.
1) A packaged tea beverage,
The inulin content is 1-6 g / 100 ml,
The catechin content is 1 to 800 ppm,
The beverage containing a polymerized polyphenol.
2) The beverage according to 1), wherein the content of inulin is 1.5 to 4 g / 100 ml.
3) The beverage according to 1) or 2), wherein the content of catechin is 100 to 600 ppm.
4) The beverage according to any one of 1) to 3), wherein the content of the polymerized polyphenol is 1 to 600 ppm.
5) The beverage according to any one of 1) to 4), wherein the alcohol content is less than 1% by weight.
6) Ratio of inulin content to product of catechin content and polymerized polyphenol content (inulin content (ppm) / (catechin content (ppm) × polymerized polyphenol content (ppm)) is 0.02 to 0.02 The beverage according to any one of 1) to 5), which is 60000.
7) The beverage according to any one of 1) to 6), which is oolong tea or black tea.
8) The beverage according to any one of 1) to 7), which has an intestinal regulating action.
9) The beverage according to any one of 1) to 8), which is a packaged beverage of 500 ml or more.
10) A method for producing a packaged tea beverage, the step of adjusting the content of inulin in the beverage to 1 to 6 g / 100 ml, the step of adjusting the content of catechin in the beverage to 1 to 800 ppm, and The said manufacturing method including the process of adjusting content of the polymerization polyphenol in the said drink to 1-600 ppm.
11) A method for suppressing the miscellaneous taste unique to inulin in a packaged tea beverage, wherein the content of catechin in the beverage is 1 to 800 ppm, and the content of the polymerized polyphenol in the beverage is 1 to 600 ppm. The said suppression method by.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a packaged tea beverage that contains inulin having an intestinal regulating action at a high concentration and that suppresses the miscellaneous taste unique to inulin.

FIG. 1 shows an HPLC chart including a peak of tea-polymerized polyphenol.

The container-packed tea beverage of the present invention (hereinafter also referred to as “the tea beverage of the present invention”) and related methods are described below.
Tea beverages The tea beverages referred to in the present invention are teas (scientific name: Camellia sinensis) mainly made of leaves and stems, such as green tea, black tea, oolong tea, puer tea, brown tea, and wheat. It is obtained by extracting with water-based solvent a blend of various other plant materials, or other materials other than tea trees, mainly leaves, stems, rhizomes, roots, flowers, fruits, and blends of them. A liquid beverage.

  The container-packed tea beverage of the present invention is used for the preparation of these beverages in addition to beverages that can be drunk over a long period of time by filling tea beverages in containers such as cans, PET (PET) bottles, and paper containers. Includes a beverage prepared from a concentrated type of tea extract used after dilution at the time of drinking.

  The tea beverages of the present invention include non-fermented tea (such as green tea), semi-fermented tea (such as oolong tea), and fermented tea (such as black tea). Specifically, sencha, bancha, hojicha, gyokuro, kabusecha, and tea Steamed unfermented tea (green tea); Ureshino tea, Aoyagi tea, non-fermented tea such as Kama fried tea such as various Chinese teas; Semi-fermented tea such as Baked tea, Iron Kannon tea, Oolong tea; Black tea, Awa Teas such as fermented tea such as bancha and puar tea can be listed. Moreover, as a tea leaf, if it is a site | part which can be extracted and drunk, it will not restrict | limit at all, A leaf, a stem, etc. can be used suitably. Also, the form is not limited to large leaves or powders. The tea beverage of the present invention is preferably oolong tea and black tea.

(Inulin)
Inulin is a group of polysaccharides contained in various plants, and is a polymer in which a plurality of fructose bonds to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine.

  Inulin has the effect of regulating the intestines, and therefore has the effect of adjusting the tone of the stomach including the intestines and digestive tract. Specifically, it has an intestinal function, an intestinal condition, and an improvement, improvement, and improvement of the large intestine environment. It promotes bowel movement and is effective in reducing and preventing constipation.

  The inulin that can be used in the beverage according to the present invention has fructosyl units bonded mainly by β-2,1 bonds, and the fructan chain length is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is β-2,1 type. For example, chicory-derived inulin includes Frutafit ™ or Raftiline ™. It can also be obtained from a number of plant species by methods well known to those skilled in the art.

  The content of inulin contained in the beverage of the present invention is 1 to 6 g / 100 ml, preferably 1.2 to 5.8 g / 100 ml, 1.3 to 5.6 mg / 100 ml, 1.7 to 5.3 g / 100 ml, more preferably 1.8 to 4.0 g / 100 ml, most preferably 2 to 3.6 g / 100 ml. The beverage may contain citric acid and malic acid, or may contain any of them.

The inulin content can be quantified using a known method such as an HPLC method. For example, it may be measured by any known method such as GC-MS or HPLC method.
Analysis of the average degree of polymerization of inulin can be performed as follows. The degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows. The top of the peak of the analysis result can be the average degree of polymerization. As the column, for example, ULTRON PS-80N (8 × 300 mm) manufactured by Shinwa Kako (solvent: water, flow rate: 0.5 ml / min, temperature: 50 ° C.) or TSK-GEL G3000PWXL (7.8 manufactured by TOSOH) X300 mm) (solvent; water, flow rate; 0.5 ml / min, temperature; 50 ° C.), and the degree of polymerization of the produced inulin confirmed by using a differential refractometer as a detector, for example, as a standard substance It can be determined by a calibration curve prepared using Olafty's Roughterin ST (average polymerization degree 11) and Roughterin HP (average polymerization degree 22), which are plant-derived inulin. The analysis of the degree of polymerization of inulin can be carried out based on the method of Loo et al. (Critical Reviews in Food Science and Nutrition, 35 (6), 525-552 (1995).
(Catechin)
In the tea beverage of the present invention, the content of catechin is 1 to 800 ppm, preferably 10 to 750 ppm, 20 to 700 ppm, 30 to 650 ppm, 50 to 600 ppm, more preferably 100 to 600 ppm, most preferably relative to the capacity of the tea beverage. It is important to adjust to 150 to 400 ppm. In this specification, ppm means weight / volume ppm, which corresponds to mg / L. If the catechin content exceeds 800 ppm, an irritating bitterness or astringency may be felt when a tea beverage is included in the mouth.

  Here, catechin in the present specification represents a generic name of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Although described for confirmation, the above content means the total amount of these catechin compounds.

  The composition of catechin is not particularly limited, but gallate-type catechins that are considered to have particularly high bitterness and astringency (among the above catechins, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) are preferred. Thus, a tea beverage having a proper balance between umami and astringency can be obtained. Therefore, a tea beverage having a large ratio of gallate catechins can also be exemplified as one of the preferred embodiments of the present invention. Specifically, the proportion of gallate catechins in catechin ([mass of gallate catechins] / [mass of all catechins] × 100%) is 40 to 95%, preferably 45 to 90%, Preferably it is about 46 to 80%.

  The catechin content can be adjusted as appropriate using an extract of tea leaves (for example, green tea) as a main component. A green tea extract concentrate (for example, commercially available “Polyphenone” (Mitsui Norin), “Theafuran” (Itoen), “Sunphenon” (Taiyo Kagaku)) can be blended as necessary. The ratio of gallate catechins often falls within the above range without special treatment for the adjustment.

(Polymerized polyphenol)
It is important that the tea beverage of the present invention contains a polymerized polyphenol. If it does not contain polymerized polyphenol, catechin alone cannot sufficiently suppress the miscellaneous taste of inulin, but the inclusion of polymerized polyphenol improves the fragrance, makes the tea-like fragrance more attractive and ease of drinking. Increase. The polymerized polyphenol is not particularly limited as long as it is a polymer of polyphenol, and examples thereof include anthocyanin, resveratrol, isoflavone, lignan, hesperidin, curcumin, catechin, and tannin.

As the polymerized polyphenol in the present invention, it is preferable to use a tea-polymerized polyphenol obtained by polymerizing catechins. As used herein, “tea-polymerized polyphenol” refers to unpolymerized monomeric catechins ((+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin , (−)-Catechin gallate, (−)-epicatechin gallate, (−)-gallocatechin gallate, (−)-epigallocatechin gallate (these are also referred to herein as “non-polymerized catechin”) ) Is a tea-derived enzyme, enzyme, light, a structure having a structure linked by light, pH change or the like. Specifically, it refers to a component analyzed by HPLC under the following conditions, and refers to a component that has the same elution time (reference elution time: 25 minutes) as theaflavin (manufactured by Kurita Research Center).
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: water: acetonitrile: trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 to 11 minutes, B solution 8%,
B liquid 10% from 11 to 21 minutes,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm (data collection time is 30 minutes), quantified by peak area.
・ Injection volume: 10μL
Reference material: Oolong homobisflavan B (abbreviation: OHBF-B)
The amount of the polymerized polyphenol is determined by creating a calibration curve using OHBF-B as a standard substance. In addition, OHBF-B which is a standard substance is described in, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or JP 2005-336117 A (Example 3). Those synthesized according to the method (preferably purified to a purity of 98% or more), those isolated from tea leaves, and the like can be used.

  Note that, under the above analysis conditions, the peak of the tea-polymerized polyphenol may overlap with the peaks of other components. Examples of such beverages containing other components include beverages containing fruit juices, beverages containing plant extracts, and the like. In such a case, the above analysis conditions are suitable for specifying the tea-polymerized polyphenol, but are not suitable for quantification. In that case, the peak appearing at about 14 minutes is used for quantification. Compare the peak area value obtained by multiplying the peak area value of about 14 minutes by 10 with the peak area value appearing at about 25 minutes, and if the former is lower, use the former value for the determination of polymerized polyphenols To do. An example of an HPLC chart in which these peaks appear is shown in FIG.

  Specific examples of the tea-polymerized polyphenol include a polymerized polyphenol called by a common name such as thealvidin, and an epigallocatechin gallate dimer of the formula (1):

(1)
Epigallocatechin gallate trimer of formula (2):

(2)
Dimer of epigallocatechin of formula (3):

(3)
(In the formula, R 1 and R 2 are each independently H or a galloyl group.)
Trimer of epigallocatechin of formula (4):

(Four)
(Wherein R3, R4 and R5 are each independently H or a galloyl group.)
Oolong theanine-3′-O-gallate of formula (5):

(Five)
Tea polymerized polyphenols such as
The tea polymerization polyphenol of the present invention can be obtained as a plant extract containing tea polymerization polyphenol. For example, it can be obtained by solvent extraction of tea leaves. As tea leaves, one or more of green tea that is non-fermented tea, oolong tea that is semi-fermented tea, and black tea that is fermented tea can be used. The semi-fermented tea or fermented tea leaves contained, in particular, oolong tea and black tea tea leaves are preferably used. As the extraction solvent, water or hot water, methanol, ethanol, isopropanol, ethyl acetate or the like is used, and extraction is performed with one or a mixture of two or more. This solvent extract of tea leaves may be used as it is, but is concentrated or purified, that is, the content of tea polymerized polyphenol by selectively removing components other than tea polymerized polyphenol from the solvent extract of tea leaves. It is better to use the one with higher In addition to extracting tea-polymerized polyphenols derived from tea leaves as they are, the degree of polymerization of tea-polymerized polyphenols can be increased by treating tea leaves or tea leaf extracts containing tea-polymerized polyphenols or non-polymerized catechins with enzymes such as polyphenol oxidase. It may be higher than that contained in the original oolong tea. The higher the degree of polymerization and the higher the proportion of polymerized polyphenol than that of non-polymerized catechin, the less unpleasant bitter taste and the better the flavor.

  Tea-polymerized polyphenol is a soluble component. From the viewpoint of preventing precipitation during storage and the like, it is preferable to remove the insoluble solids by subjecting the solvent extract of tea leaves to a separation and clarification treatment such as centrifugation or filtration. The form of the tea-polymerized polyphenol used in the present invention may be liquid or powdered by spray drying or freeze pulverization.

  The blending ratio of the polymerized polyphenol in the beverage of the present invention is 1 to 600 ppm, preferably 10 to 500 ppm, 20 to 450 ppm, 50 to 400 ppm, more preferably 70 to 300 ppm with respect to the whole beverage. If the content of the polymerized polyphenol is less than 1 ppm, the misinhibitory effect peculiar to inulin cannot be sufficiently obtained even if catechin is added. Moreover, when content of superposition | polymerization polyphenol exceeds 600 ppm, the taste and flavor as a drink may be impaired.

(Inulin content / (catechin content × polymerized polyphenol content))
Ratio of inulin content (ppm) and product of catechin content (ppm) and polymerized polyphenol content (ppm) in the beverage of the present invention (inulin content (ppm) / (catechin content (ppm) × polymerization) Polyphenol content (ppm))) is 0.02 to 60000. More preferably, it is 0.1-4000, More preferably, it is 0.15-2, Most preferably, it is 0.25-1.

(Other ingredients)
In the packaged tea beverage of the present invention, additives such as an antioxidant, an emulsifier, a storage amount, a pH adjuster, a fragrance, a seasoning, a sweetener, a sour agent, and a quality stabilizer are added alone or in combination. May be. It is preferable not to add a fragrance, a seasoning, a sweetener, an acidulant, etc. from the viewpoint of the flavor of the original tea, and the pH is adjusted to 5.0 to 7.0 from the viewpoint of storage stability. It is preferable to do.

  In the beverage according to the present invention, other additives that are usually blended in the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as the effects of the present invention are not impaired. A pH adjuster, a quality stabilizer, etc. can be mix | blended.

  The alcohol content in the beverage of the present invention is less than 1% by weight, preferably 0.3% by weight or less, more preferably 0.1% by weight or less, and still more preferably 0.01% by weight or less. . That is, although alcohols will be mix | blended by mix | blending a fragrance | flavor, it is preferable that the addition amount of a fragrance | flavor is smaller in the drink of this invention, Especially preferably, there is no fragrance | flavor addition. The alcohols used herein include ethanol, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, and 1-heptanol. , 2-heptanol, 3-heptanol, 4-heptanol, propylene glycol, 1,3-butanediol, neopentyl glycol, glycerin, and the like, but are not limited thereto.

(Packed tea beverage)
The tea beverage of the present invention is provided in the form of a container. Examples of the form of the container include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch. For example, a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.

  The container-packed beverage of the present invention is not only drinkable directly from the container, but can also be used for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.

  As for the capacity of the container, since the miscellaneous taste of inulin is suppressed and the beverage of the present invention is a “very drinkable” beverage, a large capacity is preferable, for example, 500 ml or more, even if it is 550 ml or 600 ml. good.

(Method for producing tea beverage)
In another aspect, the present invention is a method for producing a containerized tea beverage. The method includes the following steps: a step of adjusting the content of inulin in the beverage to 1 to 6 g / 100 ml, a step of adjusting the content of catechin in the beverage to 1 to 800 ppm, and the beverage Adjusting the content of the polymerized polyphenol of 1 to 600 ppm.

  Here, the content of each of the above components may be 1.5-4 g / 100 ml for inulin, 100-600 ppm for catechin, and 10-600 ppm for polymerized polyphenol.

  The timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions.

(Method to suppress inulin-specific miscellaneous taste)
In another aspect, the present invention is a method for suppressing the miscellaneous taste characteristic of inulin. The method includes the following: the content of catechin in the beverage is 1 to 800 ppm, and the content of tea-polymerized polyphenol in the beverage is 1 to 600 ppm.

(Use)
Since the inulin is contained in the tea beverage of the present invention in a high content, a beverage having an intestinal action and adjusting the condition of the stomach including the intestine and digestive tract is provided. Specifically, it is a beverage having an action for improving, improving, and improving the intestinal function, intestinal state, and large intestine environment, and also a beverage that promotes bowel movement and is effective in reducing or preventing constipation.

(Numeric range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.

The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Production Example 1) Production of tea-polymerized polyphenol-containing extract Using 7800 kg of sodium bicarbonate solution in which 0.15% by weight of sodium bicarbonate was added to warm water (95 ° C.), 600 kg of oolong tea leaves were subjected to extraction treatment, 7000 kg was obtained. While maintaining the liquid temperature of this extract at 60 to 65 ° C., 400 kg of granular activated carbon (GW-H32 / 60 manufactured by Kuraray Co., Ltd.) was passed through to remove non-polymerized catechin and caffeine. The passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of Brix11 polymer polyphenol-rich extract (concentrate of oolong tea extract; extract) (hereinafter, extract A). The polymerized polyphenol and non-polymerized catechin concentrations in the obtained extract A were measured by HPLC under the following conditions. As a result, the concentration of polymerized polyphenol was 12000 ppm, and the concentration of non-polymerized catechin was 800 ppm.

HPLC conditions:
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Acetonitrile: Trifluoroacetic acid = 900: 100: 0.5
B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
・ Gradient condition: B solution 0% until 5 minutes after the start of analysis
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, B solution 10%,
From 21 minutes to 22 minutes, solution B is 100%,
100% hold from 22 to 30 minutes,
0% from 30 to 31 minutes
・ Detection: A280nm
Reference material (polymerized polyphenol): Oolong homobisflavan B (OHBF-B)
Retention time of polymerized polyphenol: Theaflavin and the peak coincide with each other at a peak of about 25 minutes.
・ Standard substance (non-polymerized catechin): epigallocatechin gallate (EGCg), gallocatechin gallate (GCg)
-The density | concentration of the non-polymerized catechin in an Example is a total value of the density | concentration of epigallocatechin gallate (EGCg) and gallocatechin gallate (GCg).

(Test Example 1)
Using commercially available oolong tea leaves, oolong tea drinks were produced according to the formulation shown in Table 1, and after UHT sterilization treatment, they were filled into 500 ml PET containers to produce bottled tea drinks. Here, “Fuji FF” of Fuji Nippon Seika Co., Ltd. was added as the inulin so as to achieve the title compounding amount, and catechin was added using “Sanphenon” (Taiyo Kagaku) so that the total catechin amount became the title formulation. .

The contents of inulin, catechin, and polymerized polyphenol in the obtained beverage are as shown in Table 1.
A trained panelist evaluated the degree of flavor of the obtained beverage by a sensory test using a scoring method. 5 expert panelists comprehensively judge the degree of them, 5 points perfect score: “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “feel slightly miscellaneous” "= 2 points," I feel a strong taste "= 1 point, and the average of the evaluation points was calculated. Five grades were set according to the average score. Two or more points were accepted. The results are shown in Table 1.

  As shown in Table 1, when the polymerized polyphenol was not added, the improvement of the miscellaneous taste derived from the high concentration inulin was insufficient, but the miscibility was improved by adding 1 ppm of the polymerized polyphenol. Further increasing the polymerized polyphenol content gave good results with beverages containing inulin, catechins and polymerized polyphenols in a specific range of contents.

(Test Example 2)
Commercially available black tea leaves were extracted by putting them in warm water at 90 ° C. so as to be 20 g / 100 ml, and tannic acid was measured by an iron tartrate colorimetric method. When the total amount of catechin was measured by the method of Production Example 1, the total catechin concentration of this extract was 300 ppm, and thus the amount of polymerized polyphenol in the extract was found to be 500 ppm. A black tea beverage was produced according to the formulation shown in Table 2, and after UHT sterilization treatment, a 500 ml PET container was filled to produce a bottled black tea beverage. Here, “Fuji FF” of Fuji Nippon Seika Co., Ltd. was added as the inulin so as to achieve the title compounding amount, and catechin was added using “Sanphenon” (Taiyo Kagaku) so that the total catechin amount became the title formulation. .

The contents of inulin, catechin, and polymerized polyphenol in the obtained beverage are as shown in Table 2.
A trained panelist evaluated the degree of flavor of the obtained beverage by a sensory test using a scoring method. 5 expert panelists comprehensively judge the degree of them, 5 points perfect score: “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “feel slightly miscellaneous” "= 2 points," I feel a strong taste "= 1 point, and the average of the evaluation points was calculated. Five grades were set according to the average score. Two or more points were accepted. The results are shown in Table 2.

  As shown in Table 2, also in black tea beverages, it is confirmed that the miscellaneous taste is improved by adding polymerized polyphenols in a certain amount range within a certain amount of catechin amount even when inulin is contained at a high concentration. It was done.

The container-packed tea beverage of the present invention (hereinafter also referred to as “the tea beverage of the present invention”) and related methods are described below.
The tea beverages referred to in the tea drink the present invention, the tea plant (scientific name: Camellia sinensis) of mainly red tea, which is produced using the leaves and stems, oolong tea, tea, such as Puaru tea, and more brown rice in these tea, wheat and barley, It can be obtained by blending various other plant materials, or by extracting with water-based solvent materials such as leaves, stems, rhizomes, roots, flowers, fruits, etc. A liquid drink.

The tea beverage of the present invention includes semi- fermented tea (such as oolong tea) and fermented tea (such as black tea), and specifically, semi-fermented tea such as baled tea, iron kannon tea, oolong tea; black tea, Awaban tea, Puaru Teas such as fermented teas such as tea can be mentioned. Moreover, as a tea leaf, if it is a site | part which can be extracted and drunk, it will not restrict | limit at all, A leaf, a stem, etc. can be used suitably. Also, the form is not limited to large leaves or powders. The tea beverage of the present invention is preferably oolong tea and black tea.

Adjustment of catechin content, concentrate of green tea extract (e.g., commercially available "Polyphenon" (Mitsui Norin), "THEA-FLAN" (ITO EN), "Sanfenon" (Taiyo Kagaku)) by blending performed if necessary be able to. The ratio of gallate catechins often falls within the above range without special treatment for the adjustment.

(Five)
Tea polymerized polyphenols such as
The tea polymerization polyphenol of the present invention can be obtained as a plant extract containing tea polymerization polyphenol. For example, it can be obtained by solvent extraction of tea leaves. As the tea leaves used as raw materials, it is preferable to use semi-fermented tea or fermented tea leaves containing a large amount of tea- polymerized polyphenols, especially oolong tea and tea leaves. As the extraction solvent, water or hot water, methanol, ethanol, isopropanol, ethyl acetate or the like is used, and extraction is performed with one or a mixture of two or more. This solvent extract of tea leaves may be used as it is, but is concentrated or purified, that is, the content of tea polymerized polyphenol by selectively removing components other than tea polymerized polyphenol from the solvent extract of tea leaves. It is better to use the one with higher In addition to extracting tea-polymerized polyphenols derived from tea leaves as they are, the degree of polymerization of tea-polymerized polyphenols can be increased by treating tea leaves or tea leaf extracts containing tea-polymerized polyphenols or non-polymerized catechins with enzymes such as polyphenol oxidase. It may be higher than that contained in the original oolong tea. The higher the degree of polymerization and the higher the proportion of polymerized polyphenol than that of non-polymerized catechin, the less unpleasant bitter taste and the better the flavor.

Claims (11)

A packaged tea beverage,
The inulin content is 1-6 g / 100 ml,
The catechin content is 1 to 800 ppm,
Containing polymerized polyphenols,
The beverage.   The drink of Claim 1 whose content of inulin is 1.5-4g / 100ml.   The beverage according to claim 1 or 2, wherein the content of catechin is 100 to 600 ppm.   The beverage according to any one of claims 1 to 3, wherein the content of the polymerized polyphenol is 10 to 600 ppm.   The beverage according to any one of claims 1 to 4, wherein the alcohol content is less than 1% by weight.   The content of inulin and the ratio of the product of catechin content and polymerized polyphenol content (inulin content / (catechin content x polymerized polyphenol content)) is 0.02 to 60,000. The beverage according to claim 1.   The beverage according to any one of claims 1 to 6, which is oolong tea or black tea.   The beverage according to any one of claims 1 to 7, which has an intestinal regulating action.   The beverage according to any one of claims 1 to 8, which is a 500 ml or more container-packed beverage. A method for producing a containerized beverage, comprising:
Adjusting the content of inulin in the beverage to 1 to 6 g / 100 ml,
A step of adjusting the content of catechin in the beverage to 1 to 800 ppm, and a step of adjusting the content of polymerized polyphenol in the beverage to 1 to 600 ppm,
The said manufacturing method including. A method for suppressing the miscellaneous taste unique to inulin in a packaged tea beverage,
The said suppression method by making content of the catechin in the said drink into 1-800 ppm, and making content of the polymerization polyphenol in the said drink into 1-600 ppm.