U.S. patent application number 12/626177 was filed with the patent office on 2010-03-18 for beverage comprising catechins and caffeine.
This patent application is currently assigned to ITO EN, LTD.. Invention is credited to Ayumu Nozawa, Yuko Suzuki, Tomonori UNNO.
Application Number | 20100068363 12/626177 |
Document ID | / |
Family ID | 38285828 |
Filed Date | 2010-03-18 |
United States Patent
Application |
20100068363 |
Kind Code |
A1 |
UNNO; Tomonori ; et
al. |
March 18, 2010 |
BEVERAGE COMPRISING CATECHINS AND CAFFEINE
Abstract
A beverage is prepared, which is a beverage containing catechins
in ester form (A, mg/L), catechins in free form (B, mg/L), and
caffeine (C, mg/L), the contents thereof being (1) (A+B)=500 to
6000 mg/L (2) (A)/(A+B)=0.7 to 1.0 (3) (A)/(C)=6 to 27, such that a
high concentration of catechins with high biological functionality,
improved flavor and improved product quality with low occurrence of
sediment is maintained.
Inventors: |
UNNO; Tomonori; (Shizuoka,
JP) ; Nozawa; Ayumu; (Shizuoka, JP) ; Suzuki;
Yuko; (Shizuoka, JP) |
Correspondence
Address: |
SUGHRUE MION, PLLC
2100 PENNSYLVANIA AVENUE, N.W., SUITE 800
WASHINGTON
DC
20037
US
|
Assignee: |
ITO EN, LTD.
Tokyo
JP
|
Family ID: |
38285828 |
Appl. No.: |
12/626177 |
Filed: |
November 25, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11338746 |
Jan 25, 2006 |
|
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12626177 |
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Current U.S.
Class: |
426/435 |
Current CPC
Class: |
A23F 3/163 20130101;
A61K 36/82 20130101; A23F 3/18 20130101 |
Class at
Publication: |
426/435 |
International
Class: |
A23F 3/16 20060101
A23F003/16 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 31, 2004 |
JP |
2004252325 |
Claims
1. A method of preparing a beverage comprising the steps of
extracting leaves of non-fermented tea, semi-fermented tea, or
fermented tea with water or hot water at 40.degree. C. to
100.degree. C. and removing from the obtained extract 50 to 100
mass percent of catechin in ester form and catechin in free form,
then adding a tea extract to adjust the ratio of the amount of
catechin in ester form and the amount of catechin in free form.
2. A method for preparing a beverage comprising the steps of
extracting tea leaves of non-fermented tea, semi-fermented tea, or
fermented tea with water or hot water at 40.degree. C. to
100.degree. C. and removing from the obtained extract 50 to 100
mass percent of catechin in ester form and catechin in free form,
adding a tea extract with an amount of catechin in ester form with
respect to the total amount of catechin in ester form and catechin
in free form of not less than 0.7 to obtain a beverage in which the
amount of catechin in ester form with respect to the total amount
of catechin in ester form and catechin in free form is 0.7 to 1.0.
Description
CROSS REFERENCE TO THE RELATED APPLICATIONS
[0001] This application is a Divisional of U.S. patent application
Ser. No. 11/338,746 filed Jan. 25, 2006. The entire disclosure of
the prior application is hereby incorporated by reference.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to a beverage which contains
catechins and has improved taste, such as low bitterness and
astringency, and suppressed occurrence of sediment and cream
down.
[0004] 2. Related Art Statement
[0005] Catechins contained in tea are reported to have many health
effects, such as antioxidant action, blood cholesterol reducing
action, hypotensive action, and hyperglycemia inhibitory action.
Catechins exist in ester form, such as (-)-epigallocatechin gallate
(EGCg), (-)-gallocatechin gallate (GCg), (-)-epicatechin gallate
(ECg), and (-)-catechin gallate (Cg), and in free form, such as
(-)-epigallocatechin (EGC), (-)-gallocatechin (GC), (-)-epicatechin
(EC), (-)-catechin (C), and (+)-catechin ((+)C).
[0006] On the other hand, methylxanthines, in particular, caffeine,
can be cited as components involved in the taste of tea beverages
(in the present invention, beverages containing tea leaf extract
are collectively referred to as tea beverages). Caffeine is
believed to participate in bitter taste/harsh taste, and a high
dose of caffeine provides a beverage with a strongly stimulating
taste. Aiming for catechins' health function, if a high dose is
ingested, a high concentration of this caffeine derived from tea
ends up contained. Caffeine contained in high concentration cannot
yield positive feeling from the viewpoint of side effects and
bitter taste/harsh taste on the palate.
[0007] In recent years, with the expectation of catechins'
functionality, attention is concentrated on ingesting catechins
more actively, and tea beverages with decreased caffeine have been
developed by testing combinations of catechins and caffeine.
[0008] U.S. Pat. No. 3,259,758 (Japanese Patent Application
Laid-Open No. H10-004919) discloses a food and beverage containing
caffeine in the amount of 0.1 mass parts or less, and containing
cyclodextrin, preferably .beta.-cyclodextrin, in the amount of 0.1
to 20.0 mass parts, preferably 0.1 to 10.0 mass parts, with respect
to 1 mass part of catechins.
[0009] U.S. Pat. No. 3,162,359 (Japanese Patent Application
Laid-Open No. H3-164136) discloses a beverage comprising (a) at
least 80 mass percent of water, (b) at least 0.05 mass percent of
flavanols selected from the group consisting of catechin, catechin
derivative, epicatechin, epicatechin derivative, and mixture
thereof, (c) at least 0.2 mass percent of flavor substance selected
from the group consisting of fruit flavor, plant flavor, and
mixture thereof, and (d) 0.002 to 1.0 mass percent of caffeine
(with the proviso that the ratio of caffeine versus flavanols is
1:1 to 1:30).
[0010] U.S. Pat. No. 3,507,433 (Japanese Patent Application
Laid-Open No. 2001-197863) discloses a green tea extract, which is
a green tea extract having 1% of soluble solid as a base, having
(a) a mixture of catechins having a molecular weight range
corresponding to an ultrafiltration membrane made from a polymer
having a nominal cutoff molecular weight of 700 to 5000 daltons,
the catechin mixture containing (1) at least 130 ppm of
epicatechin, (2) at least 300 ppm of epigallocatechin, (3) at least
350 ppm of epigallocatechin gallate, and (4) at least 60 ppm of
epicatechin gallate, (b) at least 50 ppm of theanine, (c) 10 ppm or
less each of calcium, magnesium, manganese, aluminum, zinc, and
iron ion, (d) an optical density of 0.06 or less when measured at
600 nm and further containing at least 450 ppm of caffeine.
[0011] Japanese Patent Application Laid-Open No. 2004-129669
discloses a containered tea beverage containing (a) 320 mg/500 mL
to 1300 mg/500 mL of non-polymeric catechins and (b) caffeine, (c)
the content ratio of non-epicatechins among non-polymeric catechins
being 40 to 80 mass percent, (d) the mass ratio of non-polymeric
catechins over caffeine being 5 to 8, (e) the mass ratio of
non-polymeric catechins over total polyphenol being 0.88 to 1.0,
and (f) turbidity being 0.7 or less, and containing high
concentrations of non-polymeric catechins, with decreased bitter
taste, harsh taste, and the like, and improved flavor.
[0012] Japanese Patent Application Laid-Open No. 2004-180535
discloses a method for removing caffeine selectively from a
caffeine and catechin-containing component, in which a caffeine and
catechin-containing component is dissolved in a solution of organic
solvent and water mixed with a mass ratio of 9/1 to 1/9 and
contacted with activated charcoal.
[0013] Japanese Patent Application Laid-Open No. 2004-35417
discloses an agent for increasing the total blood ketone
concentration containing non-polymeric catechins (A) and caffeine
(B) in which the content mass ratio [(A)/(B)] of non-polymeric
catechins (A) over caffeine (B) is 0.3 or more.
[0014] Japanese Patent Application Laid-Open No. 2002-187848
discloses a Camellia sinensis polyphenol fraction containing 50% to
65% epigallocatechin-3-O-gallate, 13% to 20%
epicatechin-3-O-gallate, 2% to 4% epicatechin, and 1.5% to 3%
epigallocatechin, as well as 0.2% or less caffeine, obtained by a
method for extracting a polyphenol fraction from Camellia sinensis
(tea) containing 0.2 mass percent or less caffeine.
SUMMARY OF THE INVENTION
[0015] An object of the present invention is to provide a beverage
that maintains a high concentration of catechin with high
biological functionality, with improved flavor and product
quality.
[0016] After earnest studies in view of the above problems, the
present inventors observed that by adjusting to a predetermined
range the concentration of catechins, the ratio of catechins in
ester form to catechins in free form, and the ratio of catechins in
ester form to caffeine in a beverage, the original flavor of the
beverage-could be retained, but with decreased astringency, bitter
taste and harsh taste, and furthermore, the occurrence of so-called
sediment and cream down could be suppressed, and therefore the
present inventors devised the present invention based on these
observations.
[0017] That is to say, the present invention provides a beverage,
which is a beverage containing catechins in ester form (A, mg/L),
catechins in free form (B, mg/L), and caffeine (C, mg/L), the
contents thereof being
[0018] (1) (A+B)=500 to 6000 mg/L
[0019] (2) (A)/(A+B)=0.7 to 1.0
[0020] (3) (A)/(C)=6 to 27.
[0021] Catechins are major components contributing to the taste of
tea beverages, among which catechin in free form is believed to
contribute to the astringency of tea beverages.
[0022] In addition, catechins in ester form (EGCg, GCg, ECg, and
Cg) compared to catechins in free form (EGC, GC, EC, C, (+)C) have
stronger reactivity with other components, which is significant for
health function.
[0023] Generally, the amount of catechin in ester form contained in
a tea extract is on the order of 50% with respect to the total
amount of catechin in ester form and catechin in free form.
[0024] The present invention is a beverage that allows, by
increasing the catechin content while elevating the ratio of
catechin in ester form within a predetermined range and adjusting
the ratio between caffeine and catechin in ester form, the original
flavor of the tea to be obtained with decreased astringency, bitter
taste and harsh taste, and the catechin in ester form to be
selectively and effectively ingested. In addition, the so-called
sediment and cream down can be suppressed, which makes it an
excellent beverage as a tea beverage.
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0025] Hereinafter, an embodiment of a beverage of the present
invention will be described. However, the scope of the present
invention is not limited to the embodiment described below.
[0026] (Beverage)
[0027] This embodiment contains catechin in ester form (A),
catechin in free form (B), and caffeine (C), the contents thereof
being
[0028] (1) (A)+(B)=500 to 6000 mg/L
[0029] (2) (A)/[(A)+(B)]=0.7 to 1.0
[0030] (3) (A)/(C)=6 to 27.
[0031] The amount of catechin in ester form (A) set in the present
invention means the total amount of EGCg, GCg, ECg, and Cg, and the
amount of catechin in free form (B) means the total amount of EGC,
GC, EC, C, and (+)C. These amounts of catechin in ester form and
amounts of catechin in free form are respectively determined by
measuring with a method using high performance liquid
chromatography detecting at ultraviolet wavelength. In addition,
the amount of caffeine (C) can be simultaneously determined with
the same measurement method as for catechin in ester form and
catechin in free form.
[0032] (Requirement (1))
[0033] In the beverage of the embodiment, an amount of catechin in
ester form (A) of not less than 350 mg/L is preferred, and not less
than 500 mg/L is in particular preferred. In addition, an amount of
6000 mg/L or less is preferred, 3000 mg/L or less is more
preferred, 2000 mg/L or less is in particular preferred, among
which 1500 mg/L or less is especially more preferred.
[0034] In addition, in the beverage of the embodiment, a total
amount of catechin in ester form (A) and catechin in free form (B)
of not less than 500 mg/L is adequate, and a content of not less
than 700 mg/L is more preferred. In addition, an amount of 6000
mg/L or less is adequate, 3000 mg/L or less is preferred, and 2800
mg/L or less is more preferred.
[0035] (Requirement (2))
[0036] In addition, a ratio of the amount of catechin in ester form
(A) with respect to the total amount of catechin in ester form (A)
and catechin in free form (B), that is (A)/[(A)+(B)], of not less
than 0.7 is adequate, not less than 0.75 is preferred, and not less
than 0.8 is more preferred. In addition, an amount of 1.0 or less
is adequate.
[0037] If (A)+(B) is 500 to 6000 mg/L and (A)/[(A)+(B)] is 0.7 to
1.0 as indicated above, a beverage can be obtained which allows
catechin with strong biological functionality to be ingested easily
and inhibits excessive astringency.
[0038] (Requirement (3))
[0039] In addition, a ratio of the amount of catechin in ester form
(A) with respect to the amount of caffeine (C), that is (A)/(C), of
not less than 6 is adequate, and not less than 7 is preferred. In
addition, a ratio of 27 or less is adequate, 26.6 or less is
preferred, 20 or less is more preferred, among which 15 or less is
in particular preferred. If (A)/(C) is 6 to 27, the bitter taste
and harsh taste due to caffeine can be decreased; furthermore, the
development of sediment and cream down can be suppressed, and the
visual quality can also be positive.
[0040] (Preparation of Beverage)
[0041] In regard to the preparation of the beverage of the
embodiments, (1) total amount and (2) mass ratio of catechin in
ester form and catechin in free form, furthermore, (3) mass ratio
of catechin in ester form and caffeine, may be adjusted by
dissolving in water catechin in ester form (A), catechin in free
form (B), and caffeine (C), so as to obtain a predetermined
concentration, respectively; in particular, in the case of a tea
beverage, extracting with water or hot water a non-fermented tea, a
semi-fermented tea, a fermented tea, or a blend thereof, and then
adding a tea extract to adjust the amount of catechin in ester form
and catechin in free form allows natural tea flavor that can be
drawn out, which is more preferred.
[0042] In addition, to prepare the beverage of the embodiment,
extracting tea leaves of non-fermented tea, semi-fermented tea, or
fermented tea with water or hot water at 40.degree. C. to
100.degree. C. and removing from the obtained extract 50 to 100
mass percent of catechin in ester form and catechin in free form,
then adding the tea extract to adjust the ratio of the amount of
catechin in ester form and the amount of catechin in free form is
also preferred.
[0043] Hereinafter the preparation of the beverage will be
explained in detail.
[0044] Tea leaves to be used as source include green teas, such as
Sen-cha, Ban-cha, Gyokuro, Kamairi-cha, and Ten-cha as
non-fermented tea; Oolong teas, such as Tie Guan Yin, Huang Jin
Gui, and Shui Xian as semi-fermented tea; black teas, such as
Darjeeling and Uva as fermented tea; or two or more kinds thereof
blended. Water, warm water, or hot water, among which warm-hot
water at 40.degree. C. to 100.degree. C. is preferred for the
extraction of non-fermented tea, semi-fermented tea, fermented tea,
or tea blend thereof, and in particular, hot water at 60.degree. C.
to 100.degree. C. is more preferred.
[0045] (Removal of Catechin in Ester Form and Catechin in Free Form
during Beverage Preparation)
[0046] Next, from the tea extract obtained as described above, a
portion or the entirety, preferably 50% to 100%, more preferably
70% to 100%, of catechin in ester form and catechin in free form is
removed temporarily to obtain an intermediate with a portion or the
entirety of catechin in ester form and catechin in free form
removed.
[0047] Examples of methods for removing catechin in ester form and
catechin in free form that can be used include tea extract
treatment processes, such as resin adsorption on a synthetic
adsorption resin or the like, membrane separation by
ultrafiltration membrane or reverse osmosis membrane, gel
filtration chromatography method, and solvent extraction.
[0048] Among them, since resin adsorption using PVPP, which is a
synthetic adsorption resin, can selectively adsorb catechin in
ester form and catechin in free form, it is an excellent method for
removing catechin in ester form and catechin in free form. In
addition, the method for removing catechin in ester form and
catechin in free form by adding PVPP in the course of extracting
tea leaves of non-fermented tea, semi-fermented tea, or fermented
tea in water or hot water, an invention by the present inventors
(Japanese Patent No. 3315304), is particularly excellent. In so
doing, the amount of synthetic adsorption resin PVPP can be
selected suitably according to the amount or concentration of tea
extract subjected to the treatment process.
[0049] (Adjustment of the Amount of Catechin During Beverage
Preparation)
[0050] Next, the ratio of the amount of catechin in ester form and
the amount of catechin in free form is adjusted by adding a tea
extract to the intermediate in which a portion or the entirety of
catechin in ester form and catechin in free form has been removed,
as described above.
[0051] Herein, the tea extract may be a tea extract obtained by a
method different from the method for the intermediate. For example,
the tea extract is obtained by extracting tea leaves of
non-fermented tea, semi-fermented tea, fermented tea with water,
hot water, or water soluble organic solvent, further performing a
predetermined purification and concentrating the product, a ratio
of the amount of catechin in ester form with respect to the total
amount of catechin in ester form and catechin in free form of not
less than 0.7 being preferred, not less than 0.8 being more
preferred. Adding this tea extract allows a beverage in which the
amount of catechin in ester form with respect to the total amount
of catechin in ester form and catechin in free form is 0.7 to
1.0.
[0052] In addition, commercialized tea extract concentrate can also
be used; for instance, THEA-FLAN 30E, THEA-FLAN 30A, THEA-FLAN W,
THEA-FLAN 90S (all manufactured by ITO EN), SUNFLAVONE HG (Taiyo
Kagaku Co., Ltd.), POLYPHENON 70A, POLYPHENON E (Mitsui Norin Co.,
Ltd.), Theacalone 90S (Tokiwa Phytochemical Co., Ltd.), CTP-95
(Citimex), Greenselect (Indena), Tea-Fresh 80S (Japan Chlorophyll
Co., Ltd.), TEAVIGO (DMS), or the like can be used.
[0053] In particular, THEA-FLAN 90S is excellent for elevating the
amount of catechin in ester form with respect to the total amount
of catechin in ester form and catechin in free form contained in
the beverage of the embodiment since the amount of catechin in
ester form with respect to the total amount of catechin in ester
form and catechin in free form is 0.99.
[0054] Note that the ratio of the amount of catechin in ester form
and the amount of catechin in free form can also be adjusted by
adding one kind or more of each of the purified catechins, in
particular, catechin in ester form EGCg, GCg, ECg, and Cg, when
adding the tea extract or instead of adding the tea extract. In
addition, water or hot water can be added to dilute.
[0055] As described above, by adding a tea extract with a
predetermined composition to an intermediate obtained after
extracting tea leaves of non-fermented tea, semi-fermented tea, or
fermented tea with water or hot water and removing 50% or 100% of
catechin in ester form and catechin in free form, the amount of
catechin and the amount of caffeine, such as the total amount
(Requirement 1) and mass ratio (Requirement 2) of catechin in ester
form and catechin in free form, furthermore, the mass ratio of
catechin in ester form and caffeine (Requirement 3), can be
adjusted more easily and, in particular, the amount of catechin in
ester form.
[0056] In addition, a beverage adjusted as described above is a
beverage that allows catechin with a strong biological
functionality, in particular, catechin in ester form, to be
selectively and effectively ingested, and excessive astringency to
be inhibited, while continuing to have a natural tea flavor.
[0057] (Other Formulations)
[0058] The beverage of the embodiment may have mixed in additives,
such as oxidation inhibitor, emulsifying agent, preservative, pH
adjuster, flavorant, seasoning, edulcorant, acidulant, and quality
stabilizer, alone or in combination. For instance, vitamin C,
vitamin E, cysteine, and the like can be used as oxidation
inhibitor, and in particular, content of 0.005 to 0.05 mass percent
in vitamin C is preferred. In addition, for instance, glucose,
fructose, isomerized liquid sugar syrup, fructo-oligosaccharide,
emulsified-oligosaccharide, soybean-oligosaccharide, cyclodextrin,
Aspartame, Momordica grosvenori extract, and the like can be used
as edulcorant, and in particular, a content of 0.05 to 1.5 mass
percent in cyclodextrin is adequate. By mixing these additives
alone or in combination, more excellent beverage can be provided.
In addition, the concentration can be adjusted by suitably diluting
with water, such that catechin, caffeine, and each component are at
the drinking concentration.
[0059] (Intermediate and Utilization Thereof During Beverage
Preparation)
[0060] Enough taste component (theanine, various amino acids,
organic acids, and the like), aroma component (various esters,
terpenes, alcohols, aldehydes, and the like), pigment (chlorophyll,
carotenoids), and saccharide (various monosaccharides,
oligosaccharides, polysaccharides, water soluble macromolecules,
and the like) that the tea extract originally has remain in the
intermediate obtained after extracting a portion or the entirety of
catechin in ester form and catechin in free form from the tea
extract, as described above. Consequently, the intermediate has
flavor and taste the tea extract originally had and can be used as
a taste composition with decreased astringency due to catechin.
[0061] In addition, the intermediate can be diluted by suitably
using water or hot water. In addition, it can also be concentrated
or solidified by removing solvent completely. As the concentration
of various components, such as the taste component, of the diluted,
concentrated, or solidified intermediate can be adjusted, it can be
used preferably as an intermediate in the preparation of the
beverage of the present invention; furthermore, it can also be used
preferably as a taste composition.
EXAMPLE
[0062] In the following, examples according to the present
invention will be shown; however, the scope of the invention is not
limited to the examples.
[0063] (Measurement of Catechin in Ester Form, Catechin in Free
Form, and Caffeine)
[0064] A high performance liquid chromatography apparatus
manufactured by Waters Co. fitted with a column with an internal
diameter of 4.6 mm and a length of 250 mm (J'sphere ODS-H80, YMC
Co. Ltd.) was used to perform a gradient elution (flow rate 1.0
mL/min) with a mobile phase A solution: 5% acetonitrile (containing
0.1% phosphoric acid) and mobile phase B solution: 50% acetonitrile
(containing 0.1% phosphoric acid) for separation at a column
temperature of 40.degree. C., and quantitation was performed using
a pre-constructed calibration curve. A sample sampled from a
beverage immediately after heat sterilization was carried out was
subjected to a 0.45 .mu.m filter, then, 10 .mu.L of the filtrate
thereof was injected to the high-performance liquid chromatography.
The detection wavelength was set to UV 230 nm.
[0065] (Panelist Examination)
[0066] Four panelists were used to carry out an evaluation of the
taste of the beverage. A portion of the beverage was placed in the
mouth, and the degree of bitter taste and harsh taste was noted by
the visual analog scale method (the higher the number, the stronger
the degree). In addition, the occurrence of sediment and cream down
and suitability as a tea beverage from the viewpoint of the balance
of taste (suitable as tea beverage if suitability >5) were also
evaluated similarly.
[0067] (Evaluation of Occurrence of Sediment and Cream Down)
[0068] Occurrence of sediment and cream down was evaluated
visually.
Example 1
[0069] Green tea leaves made in Japan in the amount of 1.5 g were
added to 60 mL of hot water (70.degree. C.), extracted by stirring
for 5 minutes to obtain a green tea extract; furthermore, 1 g of
synthetic adsorption resin (PVPP) was introduced, stirred for 10
minutes, then the tea leaves and the synthetic adsorption resin
were removed along with the adsorbed catechin in ester form and
catechin in free form by filtration. To this extract, 0.5 g of
cyclic oligosaccharide (manufactured by Nihon Shokuhin Kako Co.,
Ltd.), 0.345 g of tea extract (THEA-FLAN 90S: manufactured by Ito
En Co., Ltd.; see Table 1 for composition), and a suitable amount
of vitamin C were added, the pH was adjusted with sodium
bicarbonate, then pure water was added to obtain a total volume of
250 mL. This solution was ultra-filtered; furthermore, heat
sterilization (135.degree. C., 30 seconds) was carried out to
prepare Beverage 1. In addition, a 250 mL paper container was
filled with this Beverage 1. The paper-containered beverage was
conserved for one year at room temperature. Immediately before
evaluation, the container was unsealed, and the beverage was
transferred to a transparent bottle container.
TABLE-US-00001 TABLE 1 Total Total EGC EGCg EC ECg GC GCg (+)C Cg
catechin polyphenol n.d. 43.14 0.82 16.30 n.d. 4.16 n.d. 1.40 65.82
99.20 Unit for the numbers in the table: % n.d.: not detected
Example 2
[0070] Beverage 2 was prepared similarly to Example 1, except that
2.5 g of cyclic oligosaccharide (manufactured by Nihon Shokuhin
Kako Co., Ltd.) was added. A 250 mL paper container was filled with
this Beverage 2.
Example 3
[0071] Beverage 3 was prepared similarly to Example 1, except that
the amount of the tea extract (THEA-FLAN 90S: manufactured by Ito
En Co., Ltd.) was changed to 1.035 g. A 250 mL paper container was
filled with this Beverage 3.
[0072] Regarding the beverages of Examples 1 to 3, concentration of
catechin in ester form (A) (mg/L), concentration of catechin in
free form (B) (mg/L), concentration of caffeine (C) (mg/L),
panelist examination result and visual evaluation result after
long-term conservation are shown for each beverage in Table 2.
[0073] No bitter taste and harsh taste was identified in all the
Beverages 1 to 3, which, in addition, were excellent beverages as
tea beverages. In addition, no occurrence of sediment and cream
down due to long-term conservation could be identified
visually.
Comparative Example 1
[0074] Green tea leaves (heavily-steamed tea, Chinese product) in
the amount of 10 g was added to 1 L of warm water at 60.degree. C.
and extracted by stirring for 10 minutes. After the extraction, the
tea leaves were removed, tea extract was cooled to below 25.degree.
C., and the entirety was filtered by nylon filtration cloth.
Thereafter, a 190 g can container was filled with the filtrate,
heat sterilized (120.degree. C., 10 minutes) to prepare a beverage
(Comparative-1). The can-containered beverage was conserved at room
temperature for one year. Immediately before evaluation, the
container was unsealed, and the beverage was transferred to a
transparent bottle container.
Comparative Example 2
[0075] A beverage (Comparative-2) was prepared similarly to
Comparative Example 1, except that instead of adding 10 g of green
tea leaves (heavily-steamed tea, Chinese product), 10 g of green
tea leaves (Kabuse-cha, Chinese product) was added.
Comparative Example 3
[0076] A beverage (Comparative-3) was prepared similarly to
Comparative Example 1, except that instead of adding 10 g of green
tea leaves (deep-steamed tea, Chinese product), 40 g of green tea
leaves (Sen-cha, Japanese product) was added.
Comparative Example 4
[0077] The content of Beverage 3 conserved for one year at ordinary
temperature was transferred to a transparent bottle container,
commercial caffeine (manufactured by Wako Pure Chemical Industries,
Ltd) was further added so that the caffeine concentration became
2000 mg/L to prepare a beverage (Comparative-4). The beverage was
let to sit overnight at refrigeration temperature; the next day,
after returning to room temperature, panelist examination and
visual evaluation were carried out.
[0078] Regarding the beverages of Comparative Examples 1 to 4,
concentration of catechin in ester faith (A) (mg/L), concentration
of catechin in free form (B) (mg/L), concentration of caffeine (C)
(mg/L), panelist examination result and visual evaluation result
are shown for each beverage in Table 2.
[0079] Bitter taste and harsh taste were strongly identified in
Comparative-1 to Comparative-4, which were inappropriate beverages
as tea beverages. In addition, due to the influence of long-term
conservation or high caffeine ratio, notable occurrences of
sediment and cream down were visually observed.
[0080] Note that, as cream down occurs more easily by cooling, in
Comparative Example 4, a predetermined amount of caffeine was added
to Beverage 3 after long-term conservation to prepare a beverage
(Comparative-4), which was then conserved under refrigeration, and
the next day, the beverage (Comparative-4) was returned to room
temperature, and panelist examination and visual evaluation were
carried out.
TABLE-US-00002 TABLE 2 Examples Comparative Examples Beverage 1
Beverage 2 Beverage 3 Comparative 1 Comparative 2 Comparative 3
Comparative 4 epigallocatechin gallate (EGCg) mg/L 298 272 972 155
110 332 972 gallocatechin gallate (GCg) mg/L 311 352 932 179 130
364 932 epicatechin gallate (ECg) mg/L 136 132 472 36 23 60 472
catechin gallate (Cg) mg/L 98 120 280 33 20 55 280 epigallocatechin
(EGC) mg/L 3 0 0 50 43 273 0 gallocatechin (GC) mg/L 4 0 20 96 87
538 20 epicatechin (EC) mg/L 6 20 20 21 21 86 20 catechin ((+) C)
mg/L 4 0 0 34 34 135 0 catechin in ester form (A) mg/L 843 876 2656
403 283 811 2656 catechin in free form (B) mg/L 17 20 40 201 185
1032 40 caffeine (C) mg/L 65.6 92 100 266 241 558 2000 (A) + (B)
860 896 2696 604 468 1843 2696 (A)/[(A) + (B)] 0.98 0.98 0.99 0.67
0.60 0.44 0.99 (A)/(C) 12.8 9.5 26.6 1.5 1.2 1.5 1.3 Panelist
evaluation (degree of bitter 1.6 1.7 2.8 6.8 5.6 -- 10.0 taste and
harsh taste) Panelist evaluation (adequacy as tea 8.3 7.4 5.5 4.2
4.4 -- 0.0 beverage) Occurrence of sediment and cream not not not
notably slightly notably notably down observed observed observed
observed observed observed observed
* * * * *