U.S. patent application number 11/010511 was filed with the patent office on 2005-06-16 for packaged beverages.
This patent application is currently assigned to KAO CORPORATION. Invention is credited to Hoshino, Eiichi, Hosoya, Naoki, Iwasaki, Masaki, Ogura, Yoshikazu, Yamamoto, Shinji.
Application Number | 20050129829 11/010511 |
Document ID | / |
Family ID | 34650670 |
Filed Date | 2005-06-16 |
United States Patent
Application |
20050129829 |
Kind Code |
A1 |
Hosoya, Naoki ; et
al. |
June 16, 2005 |
Packaged beverages
Abstract
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.
Inventors: |
Hosoya, Naoki; (Tokyo,
JP) ; Yamamoto, Shinji; (Tokyo, JP) ; Iwasaki,
Masaki; (Tokyo, JP) ; Hoshino, Eiichi; (Tokyo,
JP) ; Ogura, Yoshikazu; (Tokyo, JP) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND, MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
KAO CORPORATION
Tokyo
JP
|
Family ID: |
34650670 |
Appl. No.: |
11/010511 |
Filed: |
December 14, 2004 |
Current U.S.
Class: |
426/597 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23L 2/68 20130101; A23L 2/38 20130101; A23F 3/163 20130101; A23V
2002/00 20130101; A23V 2250/2132 20130101; A23V 2250/032 20130101;
A23V 2250/2108 20130101 |
Class at
Publication: |
426/597 |
International
Class: |
A23F 003/00 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 16, 2003 |
JP |
2003-417505 |
Claims
What is claimed is:
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.
Description
FIELD OF THE INVENTION
[0001] This invention relates to non-tea-based packaged
beverages.
BACKGROUND OF THE INVENTION
[0002] As effects of catechins, there have been reported a
suppressing effect on an increase in cholesterol level and an
inhibitory effect on .alpha.-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.
[0003] 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 INVENTION
[0004] The present invention provides a non-tea-based packaged
beverage with a green tea extract mixed therein, which contains the
following ingredients (A) and (B):
[0005] (A) 0.06 to 0.5 wt. % of non-polymer catechins, and
[0006] (B) 9 to 13.5mM of citric acid or a salt thereof,
wherein:
[0007] the pH of the packaged beverage ranges from 3.4 to 4.2.
DETAILED DESCRIPTION OF THE INVENTION
[0008] 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.
[0009] 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.
[0010] 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.
[0011] 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.
[0012] 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.
[0013] 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.
[0014] 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.
[0015] 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 .beta.-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).
[0016] 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.
[0017] 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.
[0018] 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.
[0019] 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.
[0020] 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.
[0021] 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.
[0022] 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".
[0023] 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. %.
[0024] 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. %.
[0025] 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.
[0026] 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.
[0027] 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.
[0028] 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.
[0029] 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.
[0030] 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. %.
[0031] 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. %.
[0032] 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.
[0033] A suitable green tea extract may also be obtained by using a
commercially-available concentrate of green tea extract, such as
"POLYPHENON.TM." (Mitsui Norin Co., Ltd.), "TEAFURAN.TM." (ITO EN,
LTD.) or "SUNPHENON.TM." (Taiyo Kagaku Co., Ltd.) and adjusting the
concentrations of non-polymer catechins and caffeine.
[0034] 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.degree. 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.
[0035] 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.
[0036] 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.
[0037] 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.
[0038] 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. %.
[0039] 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 .alpha.-, .beta.- or .gamma.-cyclodextrin
or a branched .alpha.-, .beta.- or .gamma.-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.
%.
[0040] 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.
[0041] 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.
[0042] 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.
[0043] 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.
[0044] 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.
[0045] 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.
[0046] 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.
[0047] 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.
[0048] 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.
[0049] 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.
[0050] 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
[0051] <Measurement of Catechins>
[0052] 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.times.250 mm in
length; product of Chemicals Evaluation and Research Institute,
Japan). A packaged beverage, which had been filtered through a
filter (0.8 .mu.m) and then diluted with distilled water, was
subjected to chromatography at a column temperature of 35.degree.
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 .mu.L of injected sample quantity and 280 nm UV
detector wavelength.
[0053] <Measurement of Caffeine>
[0054] (Analyzer)
[0055] A high-performance liquid chromatograph (manufactured by
Hitachi, Ltd.) was used.
[0056] Plotter: "D-2500", Detector: "L-4200", Pump: "L-7100",
[0057] Autosampler: "L-7200", Column: "Inertsil ODS-2" (2.1 mm
inner diameter.times.250 mm length).
[0058] (Analytical Conditions)
[0059] Injected sample quantity: 10 .mu.L
[0060] Flow rate: 0.3 mL/min
[0061] Detection wavelength of UV spectrophotometer: 280 nm
[0062] Eluent A: 0.1 M solution of acetic acid in water
[0063] Eluent B: 0.1 M solution of acetic acid in acetonitrile
[0064] Concentration Gradient Conditions (Vol. %)
1 Time Eluent A Eluent B 0 min 97% 3% 5 min 97% 3% 37 min 80% 20%
43 min 80% 20% 43.5 min 0% 100% 48.5 min 0% 100% 49 min 97% 3% 62
min 97% 3%
[0065] (Retention Time of Caffeine)
[0066] Caffeine: 27.2 min
[0067] From each area % determined here, the corresponding wt. %
was determined based on the standard substance.
[0068] <Measurement of Citric Acid or its Salt>
[0069] An ion chromatograph (model: "DXAQ 1110"; manufactured by
Japan Dionex Co., Ltd.) was fitted with a Dionex "IonPac AS4A-SC"
4.times.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 Na.sub.2CO.sub.3 and 1.7 mmol/L
NaHCO.sub.3 were fed at 1.0 mL/min. The injected sample quantity
was set at 25 .mu.L. An electrical conductivity detector was used
as a detector.
[0070] <Quantitation of Sodium Ions>
[0071] Atomic Fluorescence Spectroscopy (Extraction with
Hydrochloric Acid)
[0072] 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.
[0073] Wavelength: 589.6 nm
[0074] Flame: acetylene-air
[0075] <Quantitation of Potassium Ions>
[0076] Atomic Fluorescence Spectroscopy (Extraction with
Hydrochloric Acid)
[0077] 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
[0078] 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.
2TABLE 1 Comp. Comparative Ex. Examples Examples Ingredients 1 1 2
3 4 2 3 Sweetener 1.42 1.42 1.42 1.42 1.42 1.42 1.42 Grapefruit
juice 0.025 0.025 0.025 0.025 0.025 0.025 0.025 Mineral salts (Na,
K) 0.10 0.10 0.10 0.10 0.10 0.10 0.10 Antioxidant 0.06 0.06 0.06
0.06 0.06 0.06 0.06 Green Tea Extract A 0.525 0.525 0.525 0.525
0.525 0.525 0.525 Dextrin 0.16 0.16 0.16 0.16 0.16 0.16 0.16
Flavorant 0.217 0.217 0.217 0.217 0.217 0.217 0.217 Citric acid
0.21 0.19 0.143 0.128 0.112 0.12 0.095 Trisodium citrate 0.08 0.1
0.075 0.107 0.125 0.18 0.05 Deionized water 96.58 96.58 96.656
96.74 96.74 96.57 96.728 Total (%, W/W) 100 100 100 100 100 100 100
Concentration of citric acid or its salt (mM) 13.7 13.3 10.0 10.3
10.1 12.4 6.6 pH 3.31 3.48 3.51 3.82 4.03 4.28 3.55 Conc. of
non-polymer catechins (wt. %) 0.11 0.11 0.11 0.11 0.11 0.11 0.11
Non-polymer catechins/caffeine 20 20 20 20 20 20 20 Ranking
Astringency and coarse aftertaste Strong Slightly Weak Weak Weak
Weak Weak Strong Sourness Strong Good Good Good Good Weak Weak
[0079] "POLYPHENON.TM. 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.TM.
GLC" (25 g, product of Kuraray Chemical K.K.) and acid clay "MIZKA
ACE.TM. #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 .mu.m
membrane filter. Finally, deionized water (200 g) was added to the
filtrate, ethanol was distilled off at 40.degree. C. and 0.0272
kg/cm.sup.2, and finally, the water content was adjusted to obtain
the Green Tea Extract A.
[0080] After the treatment, the content of non-polymer catechins
was 22 wt. %.
[0081] The weight ratio of non-polymer catechins to caffeine after
the treatment=20.0
[0082] <Production Process of the Packaged Beverages of Examples
1-4 and Comparative Examples 1-3>
[0083] 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.degree. 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.
[0084] 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.
* * * * *