Packed beverage

Abstract

Provided is a packaged beverage subjected to heat sterilization, including the following components (A) and (B): (A) 2.5 mass % or more of a protein; and (B) non-polymer catechins, the packaged beverage having: a mass ratio between the component (A) and the component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa.Math.s; and a pH of 6.3 or more.

Claims

1. A packaged beverage, comprising components (A) and (B): (A) 2.5 mass % or more, based on the mass of the beverage, of a protein; (B) a non-polymer catechin; and (C) a thickener, the packaged beverage having: a mass ratio between component (A) and component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa.Math.s; and a pH of 6.3 or more, wherein said thickener is selected from the group consisting of alginic acid, agar, carrageenan, fucoidan, dextrin, maltodextrin, pectin, locust bean gum, xanthan gum, gum tragacanth, gellan gum, guar gum, carboxymethylcellulose, and hydroxyethylcellulose, or a salt thereof.

2. The packaged beverage according to claim 1, wherein a content of the non-polymer catechin as component (B) is from 0.1 to 0.5 mass %, based on the mass of the beverage.

3. The packaged beverage according to claim 1, wherein a content of the protein as the component (A) is from 3 to 10 mass %, based on the mass of the beverage.

4. The packaged beverage according to claim 1, wherein the packaged beverage has a pH of from 6.3 to 7.5.

5. The packaged beverage according to claim 1, wherein the protein of component (A) comprises casein protein as a component (F), and wherein a ratio of the casein protein as a component (F) in the protein of component (A) is from 80 to 100 mass %.

6. The packaged beverage according to claim 1, wherein a ratio of gallate forms in the non-polymer catechins as the component (B) is from 10 mass % to 50 mass %.

7. The packaged beverage according to claim 1, wherein a mass ratio of the thickener as the component (C) to the protein as the component (A), [(C)/(A)], is from 0.01 to 5.

8. The packaged beverage according to claim 1, wherein a content of the thickener as the component (C) in the packaged beverage is from 0.2 to 20 mass %.

9. The packaged beverage according to claim 1, further comprising a sweetener as a component (D).

10. The packaged beverage according to claim 9, wherein the sweetener is at least one member selected from the group consisting of a carbohydrate sweetener and a high-intensity sweetener.

11. The packaged beverage according to claim 10, wherein the sweetener as the component (D) is a carbohydrate sweetener, and a content of the carbohydrate sweetener in the packaged beverage is from 0.01 to 15 mass %.

12. The packaged beverage according to claim 10, wherein the sweetener as the component (D) is a high-intensity sweetener, and a content of the high-intensity sweetener in the packaged beverage is from 0.0001 to 5 mass %.

13. The packaged beverage according to claim 1, further comprising caffeine as a component (E).

14. The packaged beverage according to claim 13, wherein a content of the caffeine as the component (E), in terms of a mass ratio of the caffeine as the component (E) to the non-polymer catechins as the component (B), [(E)/(B)], is from 0.03 to 0.3.

15. The packaged beverage according to claim 1, wherein a content of water present in the packaged beverage is from 60 to 95 mass %.

16. The packaged beverage according to claim 1, wherein a median diameter of colloidal particles in the packaged beverage is 0.5 to 2.4 m.

17. The packaged beverage according to claim 1, wherein a variation (d), which is determined from a difference between the median diameter of colloidal particles in a beverage before heat sterilization and the median diameter of colloidal particles in a beverage after heat sterilization at 127 C. for 11 minutes, is 3 m or less.

18. The packaged beverage according to claim 1, wherein a change (E) in color tone, which is determined from a difference between the L* value of a beverage before heat sterilization and the L* value of a beverage after heat sterilization at 127 C. for 11 minutes, is 30 or less.

19. The packaged beverage according to claim 1, wherein the packaged beverage is subjected to heat sterilization.

20. The packaged beverage according to claim 1, wherein, when 50 g of the packaged beverage subjected to heat sterilization is centrifuged at 20 C. and 6,000 rpm for 10 minutes and then measured for a mass of a precipitate, a ratio of the precipitate to the beverage is 5 mass % or less.

Description

EXAMPLES

(1) 1. Quantification of Non-polymer Catechins and Caffeine

(2) 1) Preparation of Reagents

(3) Reagent 1: 0.1 N aqueous solution of HCl containing 40 mg/mL pepsin Reagent 2: 2 mass % aqueous solution of acetic acid
2) Preparation of Sample

(4) 6 mL of a reagent 1 was added to 2 mL of a sample, and the resultant was mixed at 37 C. for 15 minutes. Subsequently, 8 mL of a reagent 2 was added thereto, and the resultant was centrifuged at 14,000 rpm for 5 minutes to yield a supernatant. The supernatant was filtered through a 0.45-m PTFE filter, and the filtrate was analyzed by a gradient method using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with an octadecyl group-introduced packed column for liquid chromatography L-column TM ODS (4.6 mm250 mm: manufactured by Chemicals Evaluation and Research Institute, Japan) at a column temperature of 35 C. Determination was carried out under conditions of using a solution of 0.1 mol/L acetic acid in distilled water as a mobile phase solution A and a solution of 0.1 mol/L acetic acid in acetonitrile as a mobile phase solution B at a sample injection volume of 20 L and a UV detector wavelength of 280 nm. It should be noted that catechin (manufactured by Wako Pure Chemical Industries, Ltd.) was used as a standard.

(5) TABLE-US-00001 Concentration Gradient Condition (vol %) Time Mobile phase A Mobile phase 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%

(6) 2. Quantification of Protein

(7) 1) Preparation of Reagents

(8) Reagent 1: 0.1 M aqueous solution of NaOH containing 2 mass % of Na.sub.2CO.sub.3 Reagent 2: 1 mass % aqueous solution of sodium citrate containing 0.5 mass % of CuSO.sub.4.5H.sub.2O Reagent 3: 1 N phenol reagent Reagent 4: solution obtained by mixing the reagent 1 and the reagent 2 at 50:1 (mass ratio)
2) Quantification

(9) The protein was quantified by a Lowry method. Specifically, the quantification was carried out as described below.

(10) 400 L of a reagent 4 was added to 20 L of a sample, and the mixture was left to stand for 15 minutes at 25 C. 40 L of a reagent 3 was added to the resultant solution, and the mixture was left to stand for 30 minutes at 25 C. After that, an absorbance at 750 nm was measured using a spectrophotometer. A standard solution was prepared using bovine serum albumin (BSA, manufactured by Nordic-MUbio BV) as a standard by the following procedure. That is, an aqueous solution of 1 mg/mL BSA was prepared, and 100 L of a reagent 4 was added to 20 L of the resultant solution. Then, 100 L of the reagent 4 was added to 20 L of the resultant solution, and the mixture was left to stand still at 25 C. for 10 minutes. Subsequently, 10 L of the reagent 3 was added, and the mixture was left to stand for 30 minutes. After that, an absorbance at 750 nm was measured using the spectrophotometer. Based on a standard line drawn for the standard, the protein concentration was determined.

(11) 3. Quantification of Casein Protein

(12) 1) Preparation of Sample

(13) 9 mL of a sample extract solution (Morinaga FASPEK milk measurement kit (casein), manufactured by Morinaga Institute of Biological Science, Inc.) was added to 1 g of a sample, and the resultant was mixed and shaken using a shaking machine for 12 hours (90 reciprocating strokes/min., room temperature, shaking width: 3 cm), and centrifuged at 3,000 g for 20 minutes (at room temperature) to separate the supernatant, followed by dilution with a sample diluent (milk measurement kit) 20-fold. Thus, a solution for measurement was obtained.

(14) 2) Measurement Method

(15) 100 L of a casein protein standard solution (manufactured by Nippon Gene Co., Ltd.) and 100 L of the solution for measurement were added to an antibody-immobilized plate, and the plate was covered and left to stand still at room temperature for 1 hour. Then, the solution in each well was removed, and each well was washed six times with 250 mL of a washing solution (milk measurement kit). Subsequently, 100 L of an enzyme-labeled anti-casein antibody solution (milk measurement kit) was dispensed into each well, and the plate was covered and left to stand still at room temperature for 30 minutes. The solution in each well was removed, and each well was washed six times with 250 mL of the washing solution. Subsequently, 100 L of an enzyme substrate solution (milk measurement kit) was dispensed into each well. The plate was covered and left to stand still at room temperature for 10 minutes under a light shielding condition, and 100 L of a reaction stop solution (milk measurement kit) was dispensed into each well to stop the enzymatic reaction, followed by measurement of an absorbance in each well using a plate reader at a main wavelength of 450 nm and a sub wavelength of from 600 to 650 nm. A standard curve was prepared based on absorbances for the standard solution to determine the concentration of a casein protein in the sample.

(16) 4. Quantification of Dextrin

(17) 1) Preparation of Reagents

(18) Reagent 1: 0.1 N aqueous solution of HCl containing 40 mg/mL pepsin Reagent 2: 2 mass % aqueous solution of acetic acid
2) Preparation of Sample

(19) 6 mL of a reagent 1 was added to 2 mL of a sample, and the resultant was mixed at 37 C. for 15 minutes. Subsequently, 8 mL of a reagent 2 was added thereto, and the resultant was centrifuged at 14,000 rpm for 5 minutes to yield a supernatant. The supernatant was filtered through a 0.45-m PTFE filter, and the filtrate was analyzed with a high-performance liquid chromatograph. It should be noted that Dextrin (manufactured by MP Biomedicals) was used as a standard.

(20) 3) Analysis Condition

(21) Column: Shodex Asahipak GS-220 HQ (7.5 mmID300 mm)2 Eluent: H.sub.2O Flow rate: 0.6 mL/min Detector: Shodex RI Column temp.: 60 C. Injection volume: 10 L

(22) 5. Measurement of Viscosity

(23) 1) Measurement Condition

(24) Apparatus: viscometer (manufactured by BROOKFIELD ENGINEERING LABS. INC.) MODEL PVDV-It Spindle: 2
2) Measurement Method

(25) 50 mL of a sample kept at a temperature of 25 C. was poured into a measurement cup to immerse spindle 2 into the sample, and a value determined under conditions of 60 rpm and 1.5 minutes was defined as a viscosity (mPa.Math.s).

(26) 6. Measurement of Median Diameter

(27) 1) Measurement Condition

(28) Apparatus: LASER DIFFRACTION PARTICLE SIZE ANALYZER (manufactured by SHIMADZU) MODEL SALD-2100
2) Measurement Method

(29) An appropriate amount of a sample was added to a chamber, and the particle size distribution was measured to determine a median diameter.

(30) 7. Measurement of Amount of Precipitate

(31) 50 g of a beverage was centrifuged at 20 C. and 6,000 rpm for 10 minutes, and the supernatant was removed. Then, the mass of the precipitate was measured, and the ratio (mass %) of the precipitate to the beverage was determined.

(32) 8. Measurement of Color Tone

(33) The L* values in the L*a*b* color system of a beverage before and after heat sterilization were measured at 25 C. using a spectrocolorimeter (SE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.). Then, a change (E) in color tone was calculated from a difference between the L* value of a beverage before heat sterilization and the L* value of a beverage after heat sterilization.

(34) 9. Sensory Evaluation

(35) The packaged beverages obtained in Examples and Comparative Examples were evaluated on texture smoothness and a sensation in throat by ten expert panelists in accordance with the following criteria. After that, scores were determined through discussion.

(36) 1) Texture Smoothness

(37) 5: Very smooth texture

(38) 4: Smooth texture

(39) 3: Usual texture

(40) 2. Less smooth texture

(41) 1: Very less smooth texture

(42) 2) Sensation in Throat (Sensation of Sticking in Throat)

(43) 5: No sensation of sticking in throat

(44) 4: Few sensation of sticking in throat

(45) 3: Usual sensation of sticking in throat

(46) 2: Slight sensation of sticking in throat

(47) 1: Sensation of sticking in throat

Production Example 1

(48) Production of Green Tea Extract A

(49) 1,000 g of a commercially available concentrated green tea extract (POLYPHENON HG manufactured by Mitsui Norin Co., Ltd.) was suspended in 9,000 g of an aqueous solution of 95 mass % ethanol at normal temperature under a stirring condition of 200 r/min, and 200 g of activated carbon (KURARAY COAL GLC, manufactured by Kuraray Co., Ltd.) and 500 g of acid clay (MIZUKA ACE #600, manufactured by Mizusawa Industrial Chemicals, Ltd.) were added thereto, followed by stirring for about 30 minutes. Subsequently, the activated carbon, acid clay, and precipitates were separated by filtration using #2 filter paper, followed by filtration again using a 0.2-m membrane filter. Finally, 200 g of ion-exchange water was added to the filtrate, and ethanol was distilled off at 40 C. and 3.3 kPa to perform concentration under reduced pressure. The amount of the resultant product concentrated under reduced pressure was 800 g. 750 g of the resultant product was added to a stainless-steel container, and the total amount was adjusted to 10,000 g with ion-exchange water, followed by addition of 30 g of an aqueous solution of 5 mass % sodium bicarbonate to adjust the pH to 5.5. Subsequently, a solution obtained by dissolving 2.7 g of TANNASE KTFH (manufactured by Kikkoman Corporation, Industrial Grade, 500 U/g or more) in 10.7 g of ion-exchange water was added thereto at 22 C. under a stirring condition of 150 r/min, and the enzymatic reaction was completed 30 minutes later when the pH was decreased to 4.24. Subsequently, the stainless-steel container was immersed into a hot water bath at 95 C. and retained at 90 C. for 10 minutes to completely deactivate the enzymatic activity. Subsequently, the resultant was cooled to 25 C. and subjected to concentration treatment. Thus, a green tea extract A was obtained. In the resultant green tea extract A, the content of the non-polymer catechins was 15.7 mass %, and the ratio of gallate forms in the non-polymer catechins was 40.2 mass %.

Example 1

(50) The components except for the green tea extract A and flavor shown in Table 1, and water at 25 C. were blended and stirred using a paddle mixer to preliminarily dissolve the components. The blended components were heated to 65 C. and mixed to dissolve the components for 10 minutes. After confirming dissolution of the blended components, the resultant was cooled to 30 C., and the green tea extract A and the flavor were added to the cooled mixture. A sodium bicarbonate solution was added thereto to adjust the pH to a predetermined value, and water was added so as to achieve a prescribed preparation amount. Thus, a preparation solution was obtained. The preparation solution was heated to 75 C., and 190 g of the solution was filled into a metal can having a capacity of 200 g. The head space was purged with nitrogen, and the lid of the can was screwed, followed by retort sterilization at 127 C. for 11 minutes. Thus, a packaged beverage was obtained.

Examples 2 to 17 and Comparative Examples 1 to 8

(51) Packaged beverages subjected to heat sterilization were obtained in the same manner as in Example 1 except that the components shown in Table 1 were blended at the ratios shown in Table 1. The analysis results and results of the sensory evaluations for the resultant packaged beverages are shown in Table 1.

(52) TABLE-US-00002 TABLE 1 Example 1 2 3 4 5 6 7 8 9 Formu- Granulated 9.7 9.7 9.7 9.7 9.7 9.7 9.7 9.7 9.7 lation sugar Maltodextrin*.sup.1 7.2 7.2 7.2 7.2 7.2 7.2 7.2 7.2 7.2 Milk protein*.sup.2 6.8 6.8 6.8 6.8 6.8 6.8 6.8 6.8 6.8 Soybean protein*.sup.3 Green tea 1.00 1.35 1.55 2.10 2.35 2.85 3.10 3.10 4.20 extract A Flavor 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Sodium Appro- Appro- Appro- Appro- Appro- Appro- Appro- Appro- Appro- bicarbonate priate priate priate priate priate priate priate priate priate amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 Citric acid Water Balance Balance Balance Balance Balance Balance Balance Balance Balance Total 100 100 100 100 100 100 100 100 100 Analysis (B) Non-polymer 0.11 0.11 0.15 0.23 0.23 0.23 0.31 0.34 0.34 values catechins (after (mass %) sterili- (A) Protein 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 zation) (mass %) (F) Casein 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 protein (mass %) (B) Non-polymer 0.020 0.020 0.028 0.042 0.042 0.042 0.056 0.062 0.062 catechins/(A) Protein (C) Thickener/ 1.31 1.31 1.31 1.31 1.31 1.31 1.31 1.31 1.31 (A) Protein (E) Caffeine/ 0.041 0.056 0.046 0.041 0.046 0.056 0.046 0.041 0.056 (B) Non-polymer catechins Water content 77.22 77.22 77.22 77.22 77.22 77.22 77.22 77.22 77.22 (mass %) pH (25 C.) 6.6 7.0 6.8 6.7 6.8 6.9 6.8 6.6 7.0 Viscosity (25 C., 19.6 19.6 19.4 19.2 19.2 19.2 19.0 18.6 18.6 mPa .Math. s) Amount of 4.9 3.3 3.5 2.1 2.0 2.0 2.5 4.5 3.0 precipitate (mass %) Color tone 63.7 61.9 62.7 64.6 64.2 64.8 62.9 64.0 62.9 (L* value) Color tone 16.7 19.9 17.7 16.9 18.0 19.7 17.9 18.9 19.9 (E/change between before and after sterilization) Median diameter 2.2 2.0 2.1 1.5 1.4 1.3 1.9 1.9 1.9 of colloidal particles (m) Variation (d, 1.2 1.0 1.1 0.5 0.4 0.3 0.9 0.9 0.9 m) in median diameter between before and after sterilization Evaluation Texture 4 5 5 5 5 5 5 4 5 smoothness Sensation 4 4 4 5 5 5 5 4 4 in throat Example 10 11 12 13 14 15 16 17 Formu- Granulated 9.7 9.7 9.7 9.7 9.7 9.7 9.7 9.7 lation sugar Maltodextrin*.sup.1 10.0 3.0 7.2 7.2 7.2 7.2 7.2 7.2 Milk protein*.sup.2 6.8 6.8 3.3 10.0 6.8 6.8 6.8 Soybean 6.8 protein*.sup.3 Green tea 2.35 2.35 1.00 4.20 2.35 4.40 5.50 4.50 extract A Flavor 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Sodium Appro- Appro- Appro- Appro- Appro- Appro- Appro- Appro- bicarbonate priate priate priate priate priate priate priate priate amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 Citric acid Water Balance Balance Balance Balance Balance Balance Balance Balance Total 100 100 100 100 100 100 100 100 Analysis (B) Non-polymer 0.23 0.23 0.11 0.34 0.23 0.36 0.55 0.31 values catechins (after (mass %) sterili- (A) Protein 5.5 5.5 2.7 8.1 5.9 5.5 5.5 5.5 zation) (mass %) (F) Casein 5.1 5.1 2.5 7.5 5.1 5.1 5.1 protein (mass %) (B) Non-polymer 0.042 0.042 0.041 0.042 0.039 0.065 0.100 0.056 catechins/(A) Protein (C) Thickener/ 1.82 0.55 2.67 0.89 1.22 1.31 1.31 1.31 (A) Protein (E) Caffeine/ 0.046 0.046 0.041 0.056 0.046 0.056 0.032 0.047 (B) Non-polymer catechins Water content 74.42 81.42 80.25 74.45 76.90 77.22 77.40 77.20 (mass %) pH (25 C.) 6.8 6.8 6.8 7.0 7.0 7.0 6.8 7.3 Viscosity (25 C., 22.0 22.0 15.3 22.0 32.0 18.6 18.0 18.0 mPa .Math. s) Amount of 1.0 1.0 1.0 4.0 1.8 5.0 3.7 2.5 precipitate (mass %) Color tone 63.3 64.3 64.0 61.7 44.7 53.9 61.3 63.0 (L* value) Color tone 18.1 15.4 18.2 20.0 10.2 23.6 20.4 21.4 (E/change between before and after sterilization) Median diameter 2.0 1.6 1.3 1.2 1.4 2.7 1.9 1.8 of colloidal particles (m) Variation (d, 1.5 0.4 1.0 0.9 0.2 1.2 0.9 0.8 m) in median diameter between before and after sterilization Evaluation Texture 5 4 5 4 4 3 4 4 smoothness Sensation 4 5 5 4 4 3 5 4 in throat Comparative Example 1 2 3 4 5 6 7 8 Formu- Granulated 9.7 9.7 9.7 9.7 9.7 9.7 9.7 9.7 lation sugar Maltodextrin*.sup.1 7.2 7.2 7.2 7.2 15.0 7.2 7.2 Milk protein*.sup.2 6.8 6.8 6.8 6.8 6.8 6.8 6.8 6.8 Soybean protein*.sup.3 Green tea 2.35 0.90 1.25 2.35 1.94 6.60 extract A Flavor 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Sodium Appro- Appro- Appro- Appro- Appro- Appro- Appro- bicarbonate priate priate priate priate priate priate priate amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 Citric acid Appro- priate amount*.sup.4 Water Balance Balance Balance Balance Balance Balance Balance Balance Total 100 100 100 100 100 100 100 100 Analysis (B) Non-polymer 0.23 0.10 0.10 0.23 0.23 0.66 values catechins (mass %) (after (A) Protein 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 sterili- (mass %) zation) (F) Casein 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 protein (mass %) (B) Non-polymer 0.042 0.018 0.018 0.042 0.042 0.120 catechins/(A) Protein (C) Thickener/ 1.31 1.31 1.31 1.31 2.73 1.31 1.31 (A) Protein (E) Caffeine/ 0.046 0.041 0.056 0.046 0.038 0.032 (B) Non-polymer catechins Water content 77.22 77.22 84.20 77.22 77.22 69.42 77.22 75.90 (mass %) pH (25 C.) 6.6 7.0 6.8 6.6 7.0 6.8 3.9 6.8 Viscosity (25 C., 22.4 22.4 11.2 20.4 20.5 44.7 45.3 21.2 mPa .Math. s) Amount of 8.2 7.8 1.6 5.2 5.0 1.4 20.8 5.2 precipitate (mass %) Color tone 57.6 55.8 41.2 60.7 58.3 58.8 82.9 63.5 (L* value) Color tone 20.6 20.9 25.7 20.1 20.4 21.4 17.3 19.8 (E/change between before and after sterilization) Median diameter 3.9 3.7 2.4 2.6 2.5 6.2 124.1 2.4 of colloidal particles (m) Variation (d, 3.2 3.0 1.9 1.8 1.7 5.2 110.6 1.8 m) in median diameter between before and after sterilization Evaluation Texture 1 2 2 2 3 2 1 3 smoothness Sensation 1 1 1 2 2 1 1 2 in throat *.sup.1Dextrose equivalent; 3 to 20 *.sup.2Milk Protein Concentrate (manufactured by Ingredia) *.sup.3Harmony B200 (manufactured by Nippon Shinyaku Co., Ltd.) *.sup.4Amount to achieve a predetermined pH

Examples 18 to 21

(53) Packaged beverages subjected to heat sterilization were obtained in the same manner as in Example 1 except that the components shown in Table 2 were blended at the ratios shown in Table 2. The analysis results and results of the sensory evaluations for the resultant packaged beverages are shown in Table 2 together with the results of Example 7.

(54) TABLE-US-00003 TABLE 2 Example 7 18 19 20 21 Formulation Granulated sugar 9.7 9.7 9.7 9.7 9.7 Maltodextrin*.sup.1 7.2 7.2 Carrageenan*.sup.5 2.0 Xanthan gum*.sup.6 0.25 Guar gum*.sup.7 1.0 Milk protein*.sup.2 6.8 6.8 6.8 6.8 6.8 Soybean protein*.sup.3 Green tea extract A 3.10 3.10 3.10 3.10 Green tea extract B*.sup.8 1.49 Flavor 0.4 0.4 0.4 0.4 0.4 Sodium bicarbonate Appropriate Appropriate Appropriate Appropriate Appropriate amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 amount*.sup.4 Citric acid Water Balance Balance Balance Balance Balance Total 100 100 100 100 100 Analysis (B) Non-polymer catechins (mass %) 0.31 0.31 0.31 0.31 0.31 values (after (A) Protein (mass %) 5.5 5.5 5.5 5.5 5.5 sterilization) (F) Casein protein (mass %) 5.1 5.1 5.1 5.1 5.1 (B) Non-polymer catechins/(A) Protein 0.056 0.056 0.056 0.056 0.056 (C) Thickener/(A) Protein 1.31 0.36 0.04 0.18 1.31 (E) Caffeine/(B) Non-polymer catechins 0.046 0.046 0.046 0.046 0.284 Water content (mass %) 77.22 82.40 84.17 83.42 76.20 pH (25 C.) 6.8 6.8 6.8 6.8 6.8 Viscosity (25 C., mPa .Math. s) 19.0 19.0 19.0 19.0 18.6 Amount of precipitate (mass %) 2.5 3.4 2.0 2.1 2.6 Color tone (L* value) 62.9 61.9 63.4 63.6 62.7 Color tone (E/change between before and 17.9 19.6 18.2 18.4 17.7 after sterilization) Median diameter of colloidal particles (m) 1.9 2.0 1.8 1.8 1.9 Variation (d, m) in median diameter 0.9 1.3 1.0 1.1 0.9 between before and after sterilization Evaluation Texture smoothness 5 5 5 5 5 Sensation in throat 5 4 4 4 5 *.sup.1Dextrose equivalent; 3 to 20 *.sup.2Milk Protein Concentrate (manufactured by Ingredia) *.sup.3Harmony B200 (manufactured by Nippon Shinyaku Co., Ltd.) *.sup.4Amount to achieve a predetermined pH *.sup.5CARRAGEENIN CSL-2(F) (manufactured by San-Ei Gen F.F.I., Inc.) *.sup.6SAN ACE NXG-S (manufactured by San-Ei Gen F.F.I., Inc.) *.sup.7Bistop D-2029 (manufactured by San-Ei Gen F.F.I., Inc.) *.sup.8POLYPHENON G (manufactured by Mitsui Norin Co., Ltd., non-polymer catechins: 32.2 mass %)

(55) It found from Table 1 and Table 2 that a packaged beverage subjected to heat sterilization having a smooth texture and a good sensation in throat was obtained by blending the non-polymer catechins as the component (B) in a high concentration of the protein as the component (A) at a predetermined quantitative ratio and controlling the viscosity and pH to fall within specific ranges.